Pizza Egg Rolls

YIELD: 13 EGG ROLLS

1 LB ITALIAN SAUSAGE, CHOPPED
1 GARLIC CLOVE MINCED
3/4 CUP DICED GREEN PEPPER
1 CAN CRUSHED TOMATOES (15 OZ)
1/4 CUP TOMATO PASTE
1/2 TSP DRIED OREGANO
1/2 TSP SALT
1/4 TSP SUGAR
1/8 TSP DRIED ROSEMARY
1/8 TSP THYME
PEPPER TO TASTE
8 OZ MOZZARELLA CHEESE CUT INTO 1/4 INCH CUBES
13 EGG ROLL WRAPS
1 EGG, LIGHTLY BEATEN
OIL FOR FRYING

IN A LARGE SKILLET, COOK SAUSAGE, GREEN PEPPER AND GARLIC OVER MEDIUM HEAT UNTIL MEAT IS NO LONGER PINK. DRAIN. STIR IN THE TOMATOES, TOMATO PASTE AND SEASONINGS. BRING TO A BOIL. REDUCE HEAT; COVER AND SIMMER FOR 10 MINUTES. REMOVE FROM HEAT, COOL FOR 20 MINUTES. STIR IN CHEESE.

PLACE 1/3 CUP SAUSAGE MIXTURE IN THE CENTER OF EACH EGG ROLL WRAP. FOLD BOTTOM CORNER OVER FILLING. BRUSH REMAINING CORNER WITH EGG, ROLL UP TIGHTLY TO SEAL.

IN A SKILLET OR DEEP FRYER, HEAT 1 INCH OF OIL TO 375. FRY EGG ROLLS IN BATCHES FOR 1-2 MINUTES ON EACH SIDE UNTIL GOLDEN BROWN. DRAIN ON PAPER TOWELS.

Fun & Easy Pizza Muffins

YIELD: 6 SERVINGS

1 CAN DICED TOMATOES (14 OZ)
2 CUPS ALL PURPOSE FLOUR
1 TSP SUGAR
3 TSP BAKING POWDER
1 TSP DRIED OREGANO
1/2 TSP SALT
1 EGG
1/4 CUP BUTTER, MELTED
1/2 CUP SHREDDED MOZZARELLA CHEESE
2 TBSP GRATED PARMESAN CHEESE

DRAIN TOMATOES, RESERVING 1/4 CUP LIQUID. IN A BOWL, MIX THE FLOUR, BAKING POWDER, SUGAR, OREGANO AND SALT. IN A SEPARATE BOWL, COMBINE EGG, BUTTER, TOMATOES AND RESERVED JUICE. STIR INTO DRY INGREDIENTS JUST UNTIL MOISTENED. STIR IN 1/4 CUP MOZZARELLA CHEESE AND 1 TBSP PARMESAN CHEESE.
FILL GREASED JUMBO MUFFIN CUPS 2/3 FULL. SPRINKLE WITH REMAINING CHEESES. BAKE AT 350 FOR 20-25 MINUTES OR UNTIL A TOOTHPICK COMES OUT CLEAN. COOL IN PAN FOR 5 MINUTES BEFORE REMOVING.

Rosemary Red Potatoes

Yield: 4 Servings

1 3/4 lbs small red potatoes, quartered
1 small onion, quartered
1/4 cup olive oil
1/4 tsp garlic salt
2 minced garlic cloves
1 1/2 tsp dried rosemary, crushed

In a bowl, combine onion, potatoes, oil, garlic, garlic salt and rosemary. Toss to coat evenly. Line a 15x10x1 baking pan with foil. Bake uncovered at 425 for 25-30 minutes or until potatoes are brown and tender.

Home Cooking Is What I Like

I stumbled upon this blog today. If you like home cooking, you will love this blog! Home Cooking Is What I Like I'll be trying the Hashbrown Sausage Bake this week.

WHAT'S FOR DINNER ???

Chef Tom here again with a question for my readers. I ask you: WHAT'S FOR DINNER? Share with us what you are cooking for dinner tonight.

BEEF & BEAN CHILI

1 1/2 LBS CHOP MEAT
1 RED PEPPER
1 GREEN PEPPER
1 LARGE ONION
2 LARGE CANS OF RED KIDNEY BEANS
2 CANS OF WHITE KIDNEY BEANS
2 LARGE CANS OF TOMATO SAUCE
2 TBSP CHILI POWDER
2 TBSP GARLIC POWDER
2 TBSP SALT
2 TBSP PEPPER
3 CUPS GRATED CHEDDAR CHEESE

CHOP PEPPERS AND ONIONS VERY FINE AND SAUTEE WITH OLIVE OIL UNTIL TENDER. REMOVE FROM PAN AND PUT ON THE SIDE. BROWN MEAT IN THE PAN. IN A LARGE POT COMBINE BROWNED MEAT AND SAUTEED PEPPERS & ONIONS ON MEDIUM-LOW HEAT. DRAIN AND ADD BEANS TO POT. SEASON WITH SALT, PEPPER AND GARLIC POWDER TO TASTE. START WITH 1 TBSP OF CHILI POWDER AND ADD MORE TO TASTE. ADD 2 CANS OF TOMATO SAUCE. LET SIMMER FOR 2-3 HOURS WHILE STIRRING PERIODICLY.

SERVING SUGGESTION: SERVE OVER WHITE OR BROWN RICE WITH GRATED CHEESE ON TOP. ALSO GOES GREAT WITH RYE BREAD.

SIMPLE POTATO PANCAKES

PREP TIME: 20 MINS :: MAKES 4 SERVINGS

3 CUPS SHREDDED POTATOES
2 TBSP ALL PURPOSE FLOUR
2 EGGS, BEATEN
1 1/2 TSP WATER
1/2 TSP SALT
3 TBSP BUTTER, MELTED
1 TBSP VEGETABLE OIL

RINSE POTATOES AND DRAIN THOROUGHLY. IN A LARGE BOWL, COMBINE POTATOES, FLOUR, EGGS, BUTTER, WATER AND SALT. MIX WELL.

HEAT OIL IN A LARGE SKILLET OVER MEDIUM HEAT. DROP BATTER IN 1/3 CUPFULS INTO THE OIL. FRY UNTIL GOLDEN BROWN ON BOTH SIDES. DRAIN ON PAPER TOWELS.

STUFFED PEPPERS

MAKES 6 SERVINGS

6 GREEN PEPPERS
1 LB CHOP MEAT
4 CUPS WHITE RICE
3 CUPS TOMATO SAUCE
2 CUPS MOZARELLA CHEESE
2 TBSP SALT
2 TBSP PEPPER
2 TBSP GARLIC POWDER
2 TBSP PARSLEY

COOK RICE, DRAIN AND LET COOL. PREHEAT OVEN TO 350. CUT THE TOP OFF OF EACH PEPPER AND DISCARD THE SEEDS FROM INSIDE. IN A LARGE BOWN, COMBINE THE CHOP MEAT, RICE AND SPICES. STUFF PEPPERS WITH THE FILLING THEN PLACE THEM IN AN OVEN SAFE PAN OR TIN. POUR TOMATO SAUCE OVER THE PEPPERS. COVER PAN WITH FOIL AND BAKE IN THE OVEN FOR 45MINS TO AN HOUR OR UNTIL THE PEPPERS ARE TENDER. 3 MINUTES BEFORE TAKING THEM OUT, REMOVE THE FOIL AND PUT THE MOZARELLA CHEESE ON THE PEPPERS. ONCE THE CHEESE MELTS THEY ARE READY TO SERVE!

Welcome to Chef Tom's Creations !

Welcome to my new blog! I am Chef Tom of New York City. I have been a chef at many prestigious restaurants in both Florida and New York. Visit my blog frequently for many of my exciting creations! I appreciate your feedback. Send me some of your own creations--I'll be selecting one recipe a week to be featured as our Readers Recipe of the Week!