1. Red Beans & RicePosted by marilyn_c (My Page) on Sat, Jul 31, 10 at 18:43
One pound of red kidney beans One onion, chopped Can of chopped/diced tomatoes 3 cans of chicken broth (Swanson's) Large tablespoon or more of cumin seeds Two rings of a good coarse sausage...I used beef Chappel Hill Chopped cilantro Cooked rice Cook the beans with the onion, chopped tomatoes, chicken broth, and cumin. I put the sausage in, cut into rounds when the beans are almost done, so it won't over cook. Season to taste...I use Tony Chachere's creole seasoning. When done, remove from heat, and add a large handful of chopped cilantro and serve over cooked rice. |
2. Chicken Enchilada's & Enchilada Suizas
Posted by craftyshe (My Page) on Sun, Aug 1, 10 at 17:22
I posted these before.But they are so good!!
This one taste just like Enchiladas with out all the work!
(I’m in a Gooseberry Patch Book with this one)
1 (2 to 3lbs. ) chicken, cooked &boned
1 pkg. Tortilla chips
1 large can evaporated milk
2 cans mushroom soup
1 ( 10. 1/2oz ) can enchilada sauce
½ lb. Grated cheese
Place one half the chips in 9 by 13 baking dish.
Add a layer of chicken, cover with ½ of the cheese.
Mix together milk ,soup & sauce. Pour one half of
mixture over cheese. Repeat layers. Bake 350.
30 to 40 min. till bubbly. Sometimes I add sliced
olives to top. This is very easy and taste great !
This one is great too!
~*~Enchiladas Suizas~*~
I like to serve with sour cream & guacamole with a side of black beans, salad & chips.
½ c. chopped onions
1 garlic clove, minced
2TBSP.butter, melted
½ c. sliced olives, drained
1 -10 ¾ oz. can cream of chicken soup cond.
1-8oz.(1c.) sour cream
1-4oz. can chopped green chilies,drained
1 ½ c. shredded or cubed, cooked chicken
¼ c. milk
1 ½ c. shredded Mexican Style Cheese
10 corn tortillas
Heat oven to 350°. In a medium saucepan over medium heat,cook onions,& garlic in butter until tender. Stir in ¼c. of olives,soup ½ c. sour cream & green chilies,mix well.Reserve ¾ c. of the sauce & set aside.
Stir in chicken & ½ c. of cheese in to remaining sauce.
In a small bowl, combine reserved ¾ c. sauce with remaining sour cream & milk, Blend well. Spread ½ c.of sauce over bottom of greased 13x9 inch. baking dish.
Heat tortillas. Place about ¼ c. of chicken mixture down center of each tortilla, roll up. Place seam side down in a row in baking dish. Spoon remaining sauce over top of filled tortillas, covering completely. Bake for 25 to 30 min. then place remaining cheese & ¼ c. olives on top & bake until melted, about 5min.
Let stand for 5 min. before serve.
6 to 8 servings.
3. Sausages in Red Sauce
Posted by jasdip (My Page) on Sun, Aug 1, 10 at 7:10
(requested often by hubby)
1 lb large sausage (Grillwurst, Farmers, Italian etc)
2 tbsp drippings or oil
1/2 cup sliced celery and green pepper
1/2 cup chopped onion
3/4 cup ketchup
2 tbsp vinegar
1 tbsp brown sugar
2 tsp prepared mustard
2 tsp worcestershire sauce
1/2 cup water
Brown sausages in drippings slowly for 10 minutes. Remove from pan, pour off all but 2 tbsp drippings.
Add celery, peppers, and onion to pan; saute 5 minutes.
Combine sauce ingredients in a bowl and add to the skillet. Return sausages to pan. Simmer 30 minutes or until sausages are thoroughly cooked.
4. King Ranch Chicken Casserole
Posted by sweet_betsy (My Page) on Sun, Aug 1, 10 at 8:09
• 1 onion, chopped
• 2 tablespoons vegetable oil
• 2 cups shredded cooked chicken
• 1 can cream of chicken soup*
• 1 can cream of mushroom soup*
• 4 ounce can mushrooms
• 4 ounce can diced green chilies
• 15 ounce can diced tomatoes, drained
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 12 – 14 corn tortillas (six inch)
• 2 cups shredded cheddar cheese
Place oil in large skillet. Add onions and saute over medium heat until onions are lightly browned. Add chicken, cream soups, chilies, tomatoes, and all seasonings. Stir and cook over medium heat until bubbly.
Tear tortillas into small pieces. Place half of pieces in 9×13 inch dish. Top with 1/2 of chicken mixture and 1/2 of cheese. Top with remaining tortilla pieces, remaining chicken mixture, and remaining cheese, bake at 350 for thirty minutes, or until bubbly and lightly browned around the edges.
*Can use fat free
This can be assembled a day ahead and stored in the fridge.
• 1 onion, chopped
• 2 tablespoons vegetable oil
• 2 cups shredded cooked chicken
• 1 can cream of chicken soup*
• 1 can cream of mushroom soup*
• 4 ounce can mushrooms
• 4 ounce can diced green chilies
• 15 ounce can diced tomatoes, drained
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 12 – 14 corn tortillas (six inch)
• 2 cups shredded cheddar cheese
Place oil in large skillet. Add onions and saute over medium heat until onions are lightly browned. Add chicken, cream soups, chilies, tomatoes, and all seasonings. Stir and cook over medium heat until bubbly.
Tear tortillas into small pieces. Place half of pieces in 9×13 inch dish. Top with 1/2 of chicken mixture and 1/2 of cheese. Top with remaining tortilla pieces, remaining chicken mixture, and remaining cheese, bake at 350 for thirty minutes, or until bubbly and lightly browned around the edges.
*Can use fat free
This can be assembled a day ahead and stored in the fridge.
5. Golash
This was my DMIL's recipe, she made it years ago and often, everyone it the family loved it.
It could be called a soup or a chili, but I would call it a main dish.
1 1/2 Lbs ground beef. - cook till browned and drain out fat juices, add the other ingredients and cook about 30 min.
2 cans pork & beans
2 cans mixed vegetables (veg-all) Drain out water
2 cans tomato sauce
ketchup - about 1/4 cup or to your taste
oregano as desired
1 TB chili powder
1 can coca cola (coke)
salt & pepper to taste
you can add onions if you want
Corn bread goes good with this
JoAnn Aug 1, 2010 dish.
6. Lasagna
- Posted by nicole__ (My Page) on Tue, Aug 3, 10 at 9:47
9 ribbons of lasagna
pasta Sauce
1 lb. ground pork
16oz can tom sauce
1 c diced white onion
1 TB minced garlic
1 tsp dried basil
1/2 tsp seasoning salt
1 TB white sugar
1 red bell pepper diced
Cheese Filling 2 lbs cottage cheese or ricotta(your choice)
1 lb mozzarella...divided in half
1 egg
Optional: Spinach leaves to layer on top of cheese filling.
Cook lasagna noodles in water till tender. Lay 3 strips in a 9 x 13 baking dish to cover the bottom.
Mix the cheese filling together, put the whole thing on top of the noodles.
If you want to use the spinach, put a layer of fresh or frozen on top of the cheese mixture at this time.
Just enough to cover, about 12 leaves or 3oz frozen. Lay 3 more cooked noodles across the cheese filling.
Brown the ground pork, then put the rest of the sauce ingredients in, simmer for 10 minutes.
Put half the sauce over the noddles. Lay 3 more cooked noodles across the meat filling.
Use the rest of the meat sauce on top and sprinkle with the half pound of mozzarella you have left.
Cover with foil.
Bake at 350 for 40 minutes. Makes 6 servings.
7. Fall-Apart Tender Slow-Roast Pork
Posted by marilyn_sue (My Page) on Thu, Aug 12, 10 at 4:59
1 pork butt roast (about 4 pounds)
1/4 to 1/3 cup Worcestershire sauce
3/4 cup light brown sugar
1 cup apple juice
1/2 teaspoon salt
Preheat the oven to 400°F (200°C). Place the rack slightly below the center of the oven.
Place the pork in a casserole that is just large enough to hold it and has a lid. Sprinkle the roast on all sides with Worcestershire sauce. Then press brown sugar coating on all sides of the pork. Pour the apple juice down the side of the casserole to the bottom, being sure not to drizzle it on the crusted meat. Cover tightly.
Place the roast in the oven and immediately turn the heat down to 200°F (95°C). Roast without opening the oven door for about 5 hours, until the meat is so tender that it pulls apart easily. If the meat does not pull apart easily, cover, and return to the oven and roast 30 minutes more. Check again, roast 30 minutes more as needed.
Pull the meat apart and remove the bone. Stir the salt into the juices at the bottom of the pan. Serve meat in its delicious juice hot or at room temperature.
8. Honey - Lime Grilled Chicken Tenderloinsjoann_fla aug 14, 2010 I was making this almost every night when I was cooking chicken. Its very good, you can even do it in the george forman grill. (Like Cracker Barrel’s) 4 boneless, skinless chicken breasts, cut into strips. (Or use tenders) 1 cup zesty Italian dressing 2 tsp lime juice 3 tsp honey Place chicken in gallon ziplock bag. Combine all other ingredients and pour over. Seal and marinate for at least an hour. Pour all ingredients into a large skillet and cook over medium heat until liquid evaporates and remaining marinade becomes thick and caramelized. Coat each piece of chicken in marinade by rubbing it around on the bottom of the pan before removing it |
9. Creole Pork Chops
cheryl_ok Aug 16, 2010
6 pork chops
1/2 cup ketchup
1/2 cup water
1 tsp tobasco sauce
1 tsp Worchestershire
2 Tbls brown sugar
Brown chops in large skillet
salt and pepper to taste
In small bowl, mix remaining ingredients. Pour over browned chops. Reduce heat and simmer 1 hour.
You can put in slow cooker, 2-3 hours on medium
10. Smoked Sausage and Potatoes
cheryl_ok Aug 16, 2010
1 pound smoked sausage sliced
5 medium potatoes sliced 1/4 " thick
1 large onion sliced
1 large green pepper sliced
salt and pepper to taste
2 Tbls oil
Heat oil to 350, add potatoes and fry 15 minutes
Add sausage, onions and peppers.
Fry until potatoes are tender
Add your favorite cheese sauce as a topping after dishing up your servings. I use Cheesy Classic Alfrado Sauce
Serve with a salad and bread
11. Salsa Chicken
Posted by tobygirl (My Page) on Thu, Jul 1, 10 at 4:21
4 boneless chicken breasts
1 jar salsa
Monterey Jack cheese, shredded
Top chicken with salsa and bake at 350 for 20 minutes.
Remove from oven and sprinkle with shredded cheese.
Return to oven and bake for an additional 10 minutes
12. Orange Chicken
Posted by luckygardnr (My Page) on Sat, Aug 21, 10 at 4:05
Yield 8 servings
• 1 cup orange juice
• 1 tablespoon soy sauce
• 1 (1 ounce) envelope dry onion soup mix
• 1/2 teaspoon garlic powder, or to taste
• 8 chicken thighs
Directions
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a small bowl, stir together the orange juice, soy sauce, onion soup mix and garlic powder; set aside. Rinse chicken, and pat dry. Place chicken thighs into a 9x13 inch glass baking dish. Pour the orange juice mixture over.
3. Bake, uncovered, for 1 hour and 30 minutes in the preheated oven, basting every half hour. If using boneless chicken, reduce cooking time to 1 hour.
13. Hamburger Pie
Posted by patti43 (My Page) on Sun, Aug 22, 10 at 16:06
This recipe was originally called Hamburger Quiche, but my then picky 9-year old wouldn't eat quiche, but she loved pie :-) It was one of her favorite things.
1 (9 inch) pie shell, unbaked
1/2 lb. ground beef
1 can cream of mushroom soup
1/2 c. milk
2 eggs, lightly beaten
1/4 c. onions, diced
1/3 tsp. salt
Dash of pepper
Dash of red pepper sauce
1 (4 oz.) can mushroom pieces, drained
3/4 c. Swiss cheese, shredded
Prick bottom and sides of the ie shell with a fork. Bake at 450 degrees for 12 minutes. Remove from oven and reduce heat to 350. Brown ground beef and onion. Remove from pan with a slotted spoon; set aside. Mix soup, milk, eggs , spices and pepper sauce. Add meat, mushrooms and cheese. Pour into shell and bake 60 minutes or until knife comes out clean.
14. Enchilada Casserole II
Posted by luckygardnr (My Page) on Mon, Aug 23, 10 at 2:43
"Easy, flavorful and delicious. Kids love it!"
PREP TIME 25 Min COOK TIME 35 Min READY IN 1 Hr
• 1 1/2 pounds lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• salt to taste
• 4 (10 inch) flour tortillas
• 2 cups shredded Cheddar cheese
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a deep dish pie plate; set aside.
2. In a large skillet over medium heat, brown the ground beef and onion until beef is no longer pink; drain fat. Return to the heat and push the meat and onion to the sides of the pan. Add the garlic to the center of the pan and cook briefly. Stir the beef and onion together with the garlic.
3. Stir in the tomato sauce, tomato paste, cumin, chili powder and salt to taste. Mix well and allow to thicken slightly.
4. Spoon a thin layer of the beef mixture onto the bottom of the pie plate. Begin layering the tortilla, beef mixture, then cheese, ending with a final layer of cheese on the top.
5. Bake in the preheated oven for 30 minutes, or until cheese is melted and lightly browned.
"Easy, flavorful and delicious. Kids love it!"
PREP TIME 25 Min COOK TIME 35 Min READY IN 1 Hr
• 1 1/2 pounds lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• salt to taste
• 4 (10 inch) flour tortillas
• 2 cups shredded Cheddar cheese
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a deep dish pie plate; set aside.
2. In a large skillet over medium heat, brown the ground beef and onion until beef is no longer pink; drain fat. Return to the heat and push the meat and onion to the sides of the pan. Add the garlic to the center of the pan and cook briefly. Stir the beef and onion together with the garlic.
3. Stir in the tomato sauce, tomato paste, cumin, chili powder and salt to taste. Mix well and allow to thicken slightly.
4. Spoon a thin layer of the beef mixture onto the bottom of the pie plate. Begin layering the tortilla, beef mixture, then cheese, ending with a final layer of cheese on the top.
5. Bake in the preheated oven for 30 minutes, or until cheese is melted and lightly browned.
15. Beef Stroganoff
Posted by luckygardnr (My Page) on Wed, Aug 25, 10 at 3:15
I made this for dinner tonight. It's always a favorite with DH.
(Affordable, Easy)
1 large sweet onion, diced
1 garlic clove, diced, if desired
1 pkg mushrooms, sliced
1 lb ground beef
2 T olive oil, or veg oil
1 c sour cream
1 ½ Tbs flour
1 Tbs hot sauce of your choice (I use Louisiana hot sauce)
Salt and freshly ground pepper
1 can Consommé (if you don’t have this, use beef broth)
In fry pan, sauté onions in oil/grease until tender. Add mushrooms and sauté also until tender. Add ground beef and cook until no longer pink. Pour in can of consommé. Simmer on low heat until it comes to a boil.
Combine sour cream with flour, and stir into meat mixture. Add salt, pepper, and hot sauce. Simmer on low heat until thickened.
Serve over rice, pasta, potatoes or French fries.
I made this for dinner tonight. It's always a favorite with DH.
(Affordable, Easy)
1 large sweet onion, diced
1 garlic clove, diced, if desired
1 pkg mushrooms, sliced
1 lb ground beef
2 T olive oil, or veg oil
1 c sour cream
1 ½ Tbs flour
1 Tbs hot sauce of your choice (I use Louisiana hot sauce)
Salt and freshly ground pepper
1 can Consommé (if you don’t have this, use beef broth)
In fry pan, sauté onions in oil/grease until tender. Add mushrooms and sauté also until tender. Add ground beef and cook until no longer pink. Pour in can of consommé. Simmer on low heat until it comes to a boil.
Combine sour cream with flour, and stir into meat mixture. Add salt, pepper, and hot sauce. Simmer on low heat until thickened.
Serve over rice, pasta, potatoes or French fries.
16. Baked Potato Pizzajoann_fla Aug 28, 2010
9 Rhodes Dinner rolls, thawed to room temperature (or a pizza crust of your choice) 1 medium baking potato, baked and cooled 1/3 cup sour cream 1 tablespoon ranch dressing 1 1/4 cups grated cheddar cheese, divided 6 slices bacon, cooked and broken into pieces 1-2 cups fresh broccoli, steamed until tender 2-3 tablespoons chopped green onion salt & pepper, to taste Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 10x13-inch oblong shape. Place on a sprayed baking sheet. Poke with a fork several times to prevent bubbles from forming and pre bake at 350°F 10-15 minutes. Remove from oven to cool. Peel a cooked baked potato and cut into 1/2-inch cubes. Combine sour cream and ranch dressing and spread over cooled crust. Sprinkle with 1/2 cup cheese. Top with potato, bacon, broccoli, green onion and remaining cheese. Salt & pepper to taste. Bake an additional 10-15 minutes or until cheese is nicely melted. 17. Spinach Yogurt Quiche Posted by glenda_al (My Page) on Tue, Aug 31, 10 at 12:26
This is Ginger St Thomas recipe. Think just about anything she posts is good. Pastry for 9" pie 1 TBL oil 1 medium onion, chopped 1/2 cup sliced mushrooms, optional 1 cup shredded sharp Cheddar 2 egg, beaten 1 pkg (10 Oz) frozen chopped spinach, thawed & pressed to remove excess water 1 cup plain yogurt 1 tsp flour 1/4 tsp salt 1/4 tsp pepper 1/4 tsp nutmeg Paprika Line a 9" pie plate with the pastry. In a skillet, heat the oil & saute the onions & mushrooms, if using, until tender. spread over the bottom of the crust, then sprinkle w/the cheese. In a medium bowl, combine the eggs, yogurt, flour, salt, pepper & nutmeg & pour over the onions & cheese. Sprinkle the top w/paprika & bake in a preheated 350° oven for 45-60 minutes or until a knife inserted in the center comes out clean.~~VT Symphony Cookbook |
18. Lime-Honey Glazed Chicken
Posted by luckygardnr (My Page) on Wed, Sep 1, 10 at 3:08
8 servings
Active Time: 30 minutes
Total Time: 3 1/2 hours (including 2 hours marinating time)
• 6 tablespoons honey
• 6 tablespoons reduced-sodium soy sauce
• 2 teaspoons freshly grated lime zest
• 6 tablespoons lime juice
• 1 teaspoon crushed red pepper
• 4 6-ounce bone-in chicken thighs, skin and excess fat removed
• 2 12-ounce bone-in chicken breasts, skin and excess fat removed, cut in half crosswise
1. Mix honey, soy sauce, lime zest, lime juice and crushed red pepper in a large bowl. Add chicken pieces; stir to coat. Cover and refrigerate for 2 hours, stirring occasionally.
2. About 20 minutes before you are ready to grill, preheat a gas grill (with all burners lit) to 400°F or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).
3. If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Remove the chicken pieces from the marinade (reserve marinade) and place bone-side down (with the thick part of the meat facing up) on the unheated side of the grill rack. Close the lid and roast undisturbed for 25 minutes.
4. Meanwhile, place the marinade in a small saucepan over medium-high heat and boil until reduced by about half and thickened to a glaze, 8 to 10 minutes.
5. Rotate the chicken to other spots on the unheated portion of the grill to ensure even cooking and lightly brush with some of the glaze. Cover and continue roasting, basting once more about halfway through cooking, until an instant-read thermometer inserted into the center of the meat without touching bone registers 165°F, 10 to 20 minutes more.
8 servings
Active Time: 30 minutes
Total Time: 3 1/2 hours (including 2 hours marinating time)
• 6 tablespoons honey
• 6 tablespoons reduced-sodium soy sauce
• 2 teaspoons freshly grated lime zest
• 6 tablespoons lime juice
• 1 teaspoon crushed red pepper
• 4 6-ounce bone-in chicken thighs, skin and excess fat removed
• 2 12-ounce bone-in chicken breasts, skin and excess fat removed, cut in half crosswise
1. Mix honey, soy sauce, lime zest, lime juice and crushed red pepper in a large bowl. Add chicken pieces; stir to coat. Cover and refrigerate for 2 hours, stirring occasionally.
2. About 20 minutes before you are ready to grill, preheat a gas grill (with all burners lit) to 400°F or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).
3. If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Remove the chicken pieces from the marinade (reserve marinade) and place bone-side down (with the thick part of the meat facing up) on the unheated side of the grill rack. Close the lid and roast undisturbed for 25 minutes.
4. Meanwhile, place the marinade in a small saucepan over medium-high heat and boil until reduced by about half and thickened to a glaze, 8 to 10 minutes.
5. Rotate the chicken to other spots on the unheated portion of the grill to ensure even cooking and lightly brush with some of the glaze. Cover and continue roasting, basting once more about halfway through cooking, until an instant-read thermometer inserted into the center of the meat without touching bone registers 165°F, 10 to 20 minutes more.
19. Albuquerque Tostados
Posted by nicole__ (My Page) on Wed, Sep 1, 10 at 11:45
Eggs make it unique.
Makes 6 tostados Note: If you use the beans, this can be extended to make 12 by increasing the other ingredients.
6 tostado shells
1 lb ground beef or meat of your choice, cooked & crumbled
2 TBL chili powder
1/2 tsp seasoning salt
32 oz can Las Palmas green chile sauce...or make your own(keep warm in a pan on the stove)
1/2 lb shredded cheese
2 roma tomatoes
1 c sliced/shredded iceberg lettuce
6 poached or fried till done eggs
1/2 cup sour cream
Optional: refried beans, 16oz can. I mix a 6oz can of diced green chilies with the beans.
Start by adding chili powder and seasoning salt to the meat & mixing. Lay out the tostada shells. Spread refried beans lightly on all. Layer with meat,cheese,lettuce,tomato. On top of everthing lay one egg on each tostada,then put a dollop of sour cream on top. Now pour a generous amount of green chile sauce on top. Makes 6.
Eggs make it unique.
Makes 6 tostados Note: If you use the beans, this can be extended to make 12 by increasing the other ingredients.
6 tostado shells
1 lb ground beef or meat of your choice, cooked & crumbled
2 TBL chili powder
1/2 tsp seasoning salt
32 oz can Las Palmas green chile sauce...or make your own(keep warm in a pan on the stove)
1/2 lb shredded cheese
2 roma tomatoes
1 c sliced/shredded iceberg lettuce
6 poached or fried till done eggs
1/2 cup sour cream
Optional: refried beans, 16oz can. I mix a 6oz can of diced green chilies with the beans.
Start by adding chili powder and seasoning salt to the meat & mixing. Lay out the tostada shells. Spread refried beans lightly on all. Layer with meat,cheese,lettuce,tomato. On top of everthing lay one egg on each tostada,then put a dollop of sour cream on top. Now pour a generous amount of green chile sauce on top. Makes 6.
20. Chicken Cacciatore
Posted by two.25acres (My Page) on Wed, Sep 1, 10 at 15:31
1 lb spanish or vidalia onions
3 Tbsp. Olive oil
2 Tbsp. unsalted butter
1/4 - 1/2 Tsp. crushed red pepper
4 garlic cloves minced
4 lbs. chicken cut up
1/2 cup dry white wine or red wine
3 lbs. ripe tomatoes any kind or 3 cups canned (italian cherry if possible or San Marzano)
1/4 cup tomato paste
1 Tsp. dried rosemary (fresh is great as well- my preference in the summer)
salt and freshly ground pepper to taste
In large skillet saute onions in oil until golden brown 8-10 minutes. Add garlic for another 30 seconds-just till you start smelling the garlic.
Remove onions and garlic and set aside. Add a coule tbsp. unsalted butter to skillet and brown chicken till nice and crispy.
This will take a couple of batches, never overcrowd your chicken. When done add the onions, garlic and wine let it simmer until reduced by half. In a medium bowl combine the tomatoes, tomato paste, rosemary and crushed red pepper add this to the skillet.
Cover and simmer until chicken is tender. Turn your chicken occasionally. Great served over rice or orzo. Garnish with fresh italian flat leaf parsley.
I make two versions of this, a summer version and winter. In the summer fresh is best and I use the white wine. In the winter I am forced to use canned tomatoes but pay more for the cherry tomatoes or San Marzano's. I also use a red wine in the winter and may substitute the meat with pheasant or rabbit. I always use my cast iron dutch oven for this recipe and in winter cook it low and slow in the oven.
1 lb spanish or vidalia onions
3 Tbsp. Olive oil
2 Tbsp. unsalted butter
1/4 - 1/2 Tsp. crushed red pepper
4 garlic cloves minced
4 lbs. chicken cut up
1/2 cup dry white wine or red wine
3 lbs. ripe tomatoes any kind or 3 cups canned (italian cherry if possible or San Marzano)
1/4 cup tomato paste
1 Tsp. dried rosemary (fresh is great as well- my preference in the summer)
salt and freshly ground pepper to taste
In large skillet saute onions in oil until golden brown 8-10 minutes. Add garlic for another 30 seconds-just till you start smelling the garlic.
Remove onions and garlic and set aside. Add a coule tbsp. unsalted butter to skillet and brown chicken till nice and crispy.
This will take a couple of batches, never overcrowd your chicken. When done add the onions, garlic and wine let it simmer until reduced by half. In a medium bowl combine the tomatoes, tomato paste, rosemary and crushed red pepper add this to the skillet.
Cover and simmer until chicken is tender. Turn your chicken occasionally. Great served over rice or orzo. Garnish with fresh italian flat leaf parsley.
I make two versions of this, a summer version and winter. In the summer fresh is best and I use the white wine. In the winter I am forced to use canned tomatoes but pay more for the cherry tomatoes or San Marzano's. I also use a red wine in the winter and may substitute the meat with pheasant or rabbit. I always use my cast iron dutch oven for this recipe and in winter cook it low and slow in the oven.
21. Busy Day Chicken Casserole
Posted by glenda_al (My Page) on Thu, Sep 2, 10 at 21:05
I cup rice
4 boneless, skinless, chicken breasts
1-1/2 cup frozen peas
2 cups chicken broth
1 Package of onion soup mix.
Take a little of the powder from the onion soup mix and rub it on the chicken breast tops--just enough to color them. Put the rice in the bottom of the casserole dish. Sprinkle the peas over the rice and then sprinkle the rest of the onion soup mix over the peas. Pour the chicken broth over this and set the chicken breasts on top.
Bake @ 350 for 1 hour. 4 generous servings
Note--You can increase or decrease the size by putting in more or less of everything as long as you have a single layer of chicken.
No spices are required--there is enough salt in the broth and soup mix
I cup rice
4 boneless, skinless, chicken breasts
1-1/2 cup frozen peas
2 cups chicken broth
1 Package of onion soup mix.
Take a little of the powder from the onion soup mix and rub it on the chicken breast tops--just enough to color them. Put the rice in the bottom of the casserole dish. Sprinkle the peas over the rice and then sprinkle the rest of the onion soup mix over the peas. Pour the chicken broth over this and set the chicken breasts on top.
Bake @ 350 for 1 hour. 4 generous servings
Note--You can increase or decrease the size by putting in more or less of everything as long as you have a single layer of chicken.
No spices are required--there is enough salt in the broth and soup mix
22. Italian Shepard's Meat Pie
Posted by nicole__ (My Page) on Fri, Sep 3, 10 at 11:30
1 lb ground beef, cooked & crumbled
1 tsp dry basil
1/2 tsp thyme
1/2 tsp seasoning salt
2 C mashed potatoes
1 lb grated motzarella cheese, divided
8 oz Tomato sauce/dash of white sugar, basil, thyme & garlic OR prepared spaghetti sauce out of a jar or can
Combine the beef with the basil, thyme & salt. Mix in 4oz tomato sauce mixture. Spread in the bottom of a pie dish. Spread half the motzarella cheese over the beef, then put all the mashed potatos on top of the cheese. Spread the rest of the cheese over the potatos. Drizzle the rest of the tomato sauce over the top. Cover with foil. Bake @ 350 for 20 minutes until the cheese is melted.
Note: Can also be made in a covered casserole dish
1 lb ground beef, cooked & crumbled
1 tsp dry basil
1/2 tsp thyme
1/2 tsp seasoning salt
2 C mashed potatoes
1 lb grated motzarella cheese, divided
8 oz Tomato sauce/dash of white sugar, basil, thyme & garlic OR prepared spaghetti sauce out of a jar or can
Combine the beef with the basil, thyme & salt. Mix in 4oz tomato sauce mixture. Spread in the bottom of a pie dish. Spread half the motzarella cheese over the beef, then put all the mashed potatos on top of the cheese. Spread the rest of the cheese over the potatos. Drizzle the rest of the tomato sauce over the top. Cover with foil. Bake @ 350 for 20 minutes until the cheese is melted.
Note: Can also be made in a covered casserole dish
23. Mexican Meatloaf
Posted by nicole__ (My Page) on Sat, Sep 4, 10 at 17:42
1 lb hamburger
1 lb breakfast sausage Note: if you use hot sausage it will give it more "tang"
1 C crushed soda crackers
1 16oz can diced tomatoes
1 6 oz can diced green chilies
1/2 C diced onion
2 minced cloves garlic
1/2 tsp seasoning salt
dash of cayenne to your taste
*2 C Prepared salsa,used as a topping
Mix all ingredients, except prepared salsa, in a large bowl. Place in a
large 9 x 5 loaf pan. Cover with foil. Bake @ 375 for 45 minutes. Serve topped with your favorite salsa.
1 lb hamburger
1 lb breakfast sausage Note: if you use hot sausage it will give it more "tang"
1 C crushed soda crackers
1 16oz can diced tomatoes
1 6 oz can diced green chilies
1/2 C diced onion
2 minced cloves garlic
1/2 tsp seasoning salt
dash of cayenne to your taste
*2 C Prepared salsa,used as a topping
Mix all ingredients, except prepared salsa, in a large bowl. Place in a
large 9 x 5 loaf pan. Cover with foil. Bake @ 375 for 45 minutes. Serve topped with your favorite salsa.
24. Baked Honey Mustard Chicken Breast Halves
Posted by patti43 (My Page) on Thu, Sep 9, 10 at 9:54
Here's nodakgal's recipe. I could eat the sauce with a spoon!
I cut the sauce recipe in half but only used two chicken breasts.
6 skinless, boneless chicken breast halves
Salt and pepper, to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley
Preheat oven to 350 degrees F. Sprinkle chicken breasts with salt and pepper to taste and place in a lightly greased 13 x 9-inch baking dish. In a small bowl combine the honey, mustard, basil, paprika and parsley. Mix well. Pour 1/2 of this mixture over the chicken and brush to cover. Bake in the preheated oven for 30 minutes. Turn chicken pieces over, brush with the remaining 1/2 of the honey mustard mixture, and bake for an additional 10 to 15 minutes or until chicken is cooked through and juices run clear. Let cool 10 minutes and serve .
Here's nodakgal's recipe. I could eat the sauce with a spoon!
I cut the sauce recipe in half but only used two chicken breasts.
6 skinless, boneless chicken breast halves
Salt and pepper, to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley
Preheat oven to 350 degrees F. Sprinkle chicken breasts with salt and pepper to taste and place in a lightly greased 13 x 9-inch baking dish. In a small bowl combine the honey, mustard, basil, paprika and parsley. Mix well. Pour 1/2 of this mixture over the chicken and brush to cover. Bake in the preheated oven for 30 minutes. Turn chicken pieces over, brush with the remaining 1/2 of the honey mustard mixture, and bake for an additional 10 to 15 minutes or until chicken is cooked through and juices run clear. Let cool 10 minutes and serve .
25. Taco Pizza
Posted by patti43 (My Page) on Fri, Sep 10, 10 at 10:59
You could make this on a sheet pan and cut into workable squares for finger food. I would serve it with a small bowl of sour cream to dollop on top.
1 lb. lean ground beef
1 pkg. (10.75 oz.) TACO BELL® HOME ORIGINALS® Taco Dinner 1 ready-to-use pizza crust (12 inch)
1 cup Mexican Style shredded four cheese
1 cup shredded lettuce
1 large tomato, chopped
HEAT oven to 400°F.
COOK meat with Taco Seasoning Mix as directed on package. Spoon onto pizza crust; top with cheese. Place directly on oven rack.
BAKE 8 to 10 min. or until crust is golden brown and cheese is melted. (That doesn't seem like enough time.)
TOP with lettuce and tomatoes. Crush taco shells; sprinkle over pizza. Drizzle with Salsa.
You could make this on a sheet pan and cut into workable squares for finger food. I would serve it with a small bowl of sour cream to dollop on top.
1 lb. lean ground beef
1 pkg. (10.75 oz.) TACO BELL® HOME ORIGINALS® Taco Dinner 1 ready-to-use pizza crust (12 inch)
1 cup Mexican Style shredded four cheese
1 cup shredded lettuce
1 large tomato, chopped
HEAT oven to 400°F.
COOK meat with Taco Seasoning Mix as directed on package. Spoon onto pizza crust; top with cheese. Place directly on oven rack.
BAKE 8 to 10 min. or until crust is golden brown and cheese is melted. (That doesn't seem like enough time.)
TOP with lettuce and tomatoes. Crush taco shells; sprinkle over pizza. Drizzle with Salsa.
26. Brown Sugar Meatloaf
Posted by patti43 (My Page) on Fri, Sep 10, 10 at 9:47
We had this for dinner last night. Sure was good. (Jimmy, my BIL)
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/2 tsp garlic powder
1 tsp worchestershire
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the
ketchup. Bake in preheated oven for 1 hour or until juices are clear.
NOTE: Instead of using a loaf pan, I formed the meat into a loaf. put it in a baking pan and topped with the brown sugar, then ketsup. That way the sauce didn't sit in and get mixed in the grease from the meat and get drained off and thrown away. Worked much better.
We had this for dinner last night. Sure was good. (Jimmy, my BIL)
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/2 tsp garlic powder
1 tsp worchestershire
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the
ketchup. Bake in preheated oven for 1 hour or until juices are clear.
NOTE: Instead of using a loaf pan, I formed the meat into a loaf. put it in a baking pan and topped with the brown sugar, then ketsup. That way the sauce didn't sit in and get mixed in the grease from the meat and get drained off and thrown away. Worked much better.
27. Meatball Tidbits
Posted by jasdip (My Page) on Fri, Sep 10, 10 at 8:02
I make this for family potlucks and it gets raves, and disappears quickly.
I make these into small meatballs and keep warm in a slow cooker for potlucks. I
also make it into larger balls and serve as a dinner for us.
1 lb hamburger
1 egg, slightly beaten
1/4 tsp pepper
1/2 tsp garlic powder
1 small onion, minced
1/4 cup bread crumbs
Mix into meatballs, of whatever size you like. Brown and simmer in following sauce.
Sweet and Sour Sauce
1/4 cup soy sauce
1/4 cup ginger
1/2 cup ketchup
1/4 cup brown sugar
1/4 cup vinegar
1/4 tsp garlic powder
Heat the sauce and simmer meatballs in it for 30 minutes.
I make this for family potlucks and it gets raves, and disappears quickly.
I make these into small meatballs and keep warm in a slow cooker for potlucks. I
also make it into larger balls and serve as a dinner for us.
1 lb hamburger
1 egg, slightly beaten
1/4 tsp pepper
1/2 tsp garlic powder
1 small onion, minced
1/4 cup bread crumbs
Mix into meatballs, of whatever size you like. Brown and simmer in following sauce.
Sweet and Sour Sauce
1/4 cup soy sauce
1/4 cup ginger
1/2 cup ketchup
1/4 cup brown sugar
1/4 cup vinegar
1/4 tsp garlic powder
Heat the sauce and simmer meatballs in it for 30 minutes.
28. Porcupine Balls
Posted by nicole__ (My Page) on Sun, Sep 12, 10 at 19:49
1 lb. ground beef or turkey or pork
1 1/2 cups uncooked white rice, divided
1 teaspoon onion powder
1 teaspoon seasoned salt
1 teaspoon dried basil
1 tbl white sugar
1 (28-ounce) can diced tomatoes with juice
8 oz beef broth, or boullion broth from cubes
Preheat the oven to 350 degrees F.
Put the ground beef into a mixing bowl. Measure 1/2 cup of the rice and put it in with the meat. Mix it all together. Form the mixture into 1.5" balls.
In a large casserole dish, add the remaining rice, onion powder, salt, dried basil, diced tomatoes, sugar and beef broth. Stir together and top with the meatballs.
Cover the casserole dish. Bake for 1 hour. The rice in the meatballs will have hydrated, so the meat looks shrunken in and the rice sticks out. Your meatballs will then look like little porcupines!
1 lb. ground beef or turkey or pork
1 1/2 cups uncooked white rice, divided
1 teaspoon onion powder
1 teaspoon seasoned salt
1 teaspoon dried basil
1 tbl white sugar
1 (28-ounce) can diced tomatoes with juice
8 oz beef broth, or boullion broth from cubes
Preheat the oven to 350 degrees F.
Put the ground beef into a mixing bowl. Measure 1/2 cup of the rice and put it in with the meat. Mix it all together. Form the mixture into 1.5" balls.
In a large casserole dish, add the remaining rice, onion powder, salt, dried basil, diced tomatoes, sugar and beef broth. Stir together and top with the meatballs.
Cover the casserole dish. Bake for 1 hour. The rice in the meatballs will have hydrated, so the meat looks shrunken in and the rice sticks out. Your meatballs will then look like little porcupines!
29. Tamalie Pie
Posted by nicole__ (My Page) on Wed, Sep 15, 10 at 10:49
I'm making this 2-nite....it's better in the winter. :0)
Filling
1 lb ground beef
1 cup chopped onion
1 green pepper chopped
1 can (15oz) tomato sauce
1 can(28oz) tomatoes cut up
1 can (17oz) drained kernel corn
1/2 cup sliced pitted black olives
1 clove garlic, minced
1 TBL sugar
1/2 tsp salt
2 tsp chili powder
dash of black pepper
1 cup grated cheddar cheese
Crust
3/4 cup yellow cornmeal
1/2 tsp salt
2 cups cold water
1/2 tsp chili powder
1 TBL butter
To make filling; brown ground beef, ionions & green pepper; drain. Add the remaining ingredients, except cheese. Bring to a boil;simmer, uncovered for 20 min or until thickened. Set aside.
To make crust; combine conmeal, salt , water & chili powder in a saucepan. Cook on medium-high, sirring constantly until thick. Add butter, mix well. SPread half of crust mixture over the bottom of a 12-in x 8-in x 2-in baking dish.Add filling. THen spoon the rest of the crust mixture on top. Bake at 375 for 45 minutes. Top with grated cheese.
I'm making this 2-nite....it's better in the winter. :0)
Filling
1 lb ground beef
1 cup chopped onion
1 green pepper chopped
1 can (15oz) tomato sauce
1 can(28oz) tomatoes cut up
1 can (17oz) drained kernel corn
1/2 cup sliced pitted black olives
1 clove garlic, minced
1 TBL sugar
1/2 tsp salt
2 tsp chili powder
dash of black pepper
1 cup grated cheddar cheese
Crust
3/4 cup yellow cornmeal
1/2 tsp salt
2 cups cold water
1/2 tsp chili powder
1 TBL butter
To make filling; brown ground beef, ionions & green pepper; drain. Add the remaining ingredients, except cheese. Bring to a boil;simmer, uncovered for 20 min or until thickened. Set aside.
To make crust; combine conmeal, salt , water & chili powder in a saucepan. Cook on medium-high, sirring constantly until thick. Add butter, mix well. SPread half of crust mixture over the bottom of a 12-in x 8-in x 2-in baking dish.Add filling. THen spoon the rest of the crust mixture on top. Bake at 375 for 45 minutes. Top with grated cheese.
30. Chicken Almondine
Posted by marilyn_sue (My Page) on Mon, Sep 20, 10 at 13:32
1 1/2 cups sliced almonds
3/4 cup dry bread crumbs
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 tablespoon water
4 boneless skinless chicken breast halves
In a food processor or blender, process the almonds until finely chopped. Place in a shallow bowl. In another bowl, combine the bread crumbs, parsley, salt, and pepper. In a third bowl, beat the eggs and water.
Coat the chicken with bread crumb mixture, then dip egg in egg mixture and then in almond mixture. Place on a greased baking sheet. Bake at 400 degrees for 20 - 25 minutes or until juices run clear. Yield 4 servings.
From the Taste of Home Annual Recipes 2007
Sue
1 1/2 cups sliced almonds
3/4 cup dry bread crumbs
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 tablespoon water
4 boneless skinless chicken breast halves
In a food processor or blender, process the almonds until finely chopped. Place in a shallow bowl. In another bowl, combine the bread crumbs, parsley, salt, and pepper. In a third bowl, beat the eggs and water.
Coat the chicken with bread crumb mixture, then dip egg in egg mixture and then in almond mixture. Place on a greased baking sheet. Bake at 400 degrees for 20 - 25 minutes or until juices run clear. Yield 4 servings.
From the Taste of Home Annual Recipes 2007
Sue
31. Oven Fried Chicken
Posted by nodakgal (My Page) on Fri, Sep 24, 10 at 10:44
2 lbs chicken breasts-Boneless
1 cup buttermilk
3-6 drops tobasco sauce
2 cups cornflakes
1/2 cup flour
1/2 teaspoon garlic powder
1 tablespoon melted butter
1 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
Place chicken in gallon zip lock bag. Add tobassco and buttermilk. Close and gently shake so chicken is completely covered.
Refrigerate 1 hour or more, turning bag over a few times.
Preheat oven to 425 degrees. Place cornflakes etc (EXCEPT butter) in food processor or blender.
Cover and blend until crumbs. Coat chicken in this.
Place on greased baking sheet. Drizzle with melted butter.
Bake about 30 minutes, turning once. Once chicken is done, broil a minute or so til crispy.
2 lbs chicken breasts-Boneless
1 cup buttermilk
3-6 drops tobasco sauce
2 cups cornflakes
1/2 cup flour
1/2 teaspoon garlic powder
1 tablespoon melted butter
1 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
Place chicken in gallon zip lock bag. Add tobassco and buttermilk. Close and gently shake so chicken is completely covered.
Refrigerate 1 hour or more, turning bag over a few times.
Preheat oven to 425 degrees. Place cornflakes etc (EXCEPT butter) in food processor or blender.
Cover and blend until crumbs. Coat chicken in this.
Place on greased baking sheet. Drizzle with melted butter.
Bake about 30 minutes, turning once. Once chicken is done, broil a minute or so til crispy.
32. Hot Chicken Salad
Posted by patti43 (My Page) on Sun, Sep 26, 10 at 14:57
4 c. cooked, diced chicken (I buy a roasted deli chicken)
2 Tbsp. lemon juice
3/4 c. mayonnaise
1 tsp. salt (I omit)
2 c. chopped celery
3 hard cooked eggs, chopped
1 can cream of chicken soup
1 tsp. onion, finely minced
1-4 oz. jar chopped pimento
Topping:
1-1/2 c. potato chips, crushed
2/3 c. finely chopped toasted almonds
1 c. cheese, grated
Mix all casserole ingredients together and place in a large casserole. Top with the potato chip mixture. Let stand overnight in refrigerator. (I just chilled it a couple of hours.) Bake at 375 for 25-30 minutes or until bubbly. Serves 8.
4 c. cooked, diced chicken (I buy a roasted deli chicken)
2 Tbsp. lemon juice
3/4 c. mayonnaise
1 tsp. salt (I omit)
2 c. chopped celery
3 hard cooked eggs, chopped
1 can cream of chicken soup
1 tsp. onion, finely minced
1-4 oz. jar chopped pimento
Topping:
1-1/2 c. potato chips, crushed
2/3 c. finely chopped toasted almonds
1 c. cheese, grated
Mix all casserole ingredients together and place in a large casserole. Top with the potato chip mixture. Let stand overnight in refrigerator. (I just chilled it a couple of hours.) Bake at 375 for 25-30 minutes or until bubbly. Serves 8.
33. Famous Pork Chops
Posted by patti43 (My Page) on Wed, Oct 13, 10 at 11:46
(from all recipes)
1/2 cup crushed butter crackers
garlic salt to taste
ground black pepper to taste
1 egg, beaten
1-2 pork chops
¼ cup butter (I didn't use this much)
Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. In a separate bowl beat eggs. Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 25 minutes
(from all recipes)
1/2 cup crushed butter crackers
garlic salt to taste
ground black pepper to taste
1 egg, beaten
1-2 pork chops
¼ cup butter (I didn't use this much)
Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. In a separate bowl beat eggs. Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 25 minutes
34. S.O.S.~ Chipped Beef on toast (3 recipes)
Posted by glenda_al (My Page) on Thu, Oct 14, 10 at 16:27
Chipped Beef on toast, Creamed Dried Beef, Creamed SOS 4 servings
1 4 ounce jar dried beef
1 Tablespoon flour
1 Tablespoon Fleishman's margarine
1 1/2 cups 2% (or 1%) lowfat milk
4 slices well buttered bread - toasted
Run water over dried beef to wash much of the salt off it. Paper towel dry; shred beef; put shredded beef in a pan; sprinkle with flour; add butter, and slightly brown. Add milk and stir until thick. Serve on toast.
OR:
1 4 ounce jar dried beef
1 Tablespoon Fleishman's margarine
4 Tablespoon flour
2 cups 2% (or 1%) lowfat milk
4 slices bread - toasted
Run water over dried beef to wash much of the salt off it. Paper towel dry; shred beef;, add to 1 Tablespoon of melted butter or margarine in a sauce pan. Blend in 4 Tablespoons of flour, 2 cups of milk. Cook over medium heat until thick and smooth. Make sure to stir consistently while cooking. Serve over toast, baked potatoes or biscuits. Add cooked vegetables if desired during cooking process.
------------------------------------------------------------------
Posted by lynn_d (My Page) on Thu, Oct 14, 10 at 13:47
S. O. S
I follow this one:
lb lean ground beef
1/4 cup chopped onion
1/4 cup flour
1 teaspoon beef bouillon powder
3/4 teaspoon salt, to taste
fresh ground black pepper, to taste
1/4 teaspoon garlic powder or 1/4 teaspoon granulated garlic
1/4 teaspoon onion powder (optional) or 1/4 teaspoon granulated onion (optional)
cayenne powder, to taste
1/2 teaspoon Worcestershire sauce
2 1/4 cups milk
1 In a large skillet over medium heat, brown the ground beef and onion.
2 Stir in the flour, granulated bouillon, salt, pepper, and garlic and onion powders (and cayenne, if using).
3 Saute all together until flour is absorbed, about 5 minutes.
4 Gradually stir in the Worcestershire sauce and milk.
5 Bring it all to a simmer, stirring, and cook until thickened, about 5 to 10 minutes.
6 Serve over toast, biscuits, noodles or potatoes.
I prefer noodles, hubby prefers toast,
Chipped Beef on toast, Creamed Dried Beef, Creamed SOS 4 servings
1 4 ounce jar dried beef
1 Tablespoon flour
1 Tablespoon Fleishman's margarine
1 1/2 cups 2% (or 1%) lowfat milk
4 slices well buttered bread - toasted
Run water over dried beef to wash much of the salt off it. Paper towel dry; shred beef; put shredded beef in a pan; sprinkle with flour; add butter, and slightly brown. Add milk and stir until thick. Serve on toast.
OR:
1 4 ounce jar dried beef
1 Tablespoon Fleishman's margarine
4 Tablespoon flour
2 cups 2% (or 1%) lowfat milk
4 slices bread - toasted
Run water over dried beef to wash much of the salt off it. Paper towel dry; shred beef;, add to 1 Tablespoon of melted butter or margarine in a sauce pan. Blend in 4 Tablespoons of flour, 2 cups of milk. Cook over medium heat until thick and smooth. Make sure to stir consistently while cooking. Serve over toast, baked potatoes or biscuits. Add cooked vegetables if desired during cooking process.
------------------------------------------------------------------
Posted by lynn_d (My Page) on Thu, Oct 14, 10 at 13:47
S. O. S
I follow this one:
lb lean ground beef
1/4 cup chopped onion
1/4 cup flour
1 teaspoon beef bouillon powder
3/4 teaspoon salt, to taste
fresh ground black pepper, to taste
1/4 teaspoon garlic powder or 1/4 teaspoon granulated garlic
1/4 teaspoon onion powder (optional) or 1/4 teaspoon granulated onion (optional)
cayenne powder, to taste
1/2 teaspoon Worcestershire sauce
2 1/4 cups milk
1 In a large skillet over medium heat, brown the ground beef and onion.
2 Stir in the flour, granulated bouillon, salt, pepper, and garlic and onion powders (and cayenne, if using).
3 Saute all together until flour is absorbed, about 5 minutes.
4 Gradually stir in the Worcestershire sauce and milk.
5 Bring it all to a simmer, stirring, and cook until thickened, about 5 to 10 minutes.
6 Serve over toast, biscuits, noodles or potatoes.
I prefer noodles, hubby prefers toast,
35. Vegetable Meatloaf
Posted by marilyn_sue (My Page) on Tue, Oct 19, 10 at 7:16
6-8 Servings Prep: 15 min. Bake: 1 hour
1-1/2 pounds lean ground beef
1 egg, beaten
1 cup bread crumbs
2 cups shredded carrots
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/8 teaspoon cayenne pepper
In a large bowl, combine ground beef, egg and bread crumbs. Add
remaining ingredients and mix well. Pat mixture into a 1-1/2-qt.
baking dish. Bake at 350° for 1-1/4 hours or until no pink
remains. Drain. Unmold loaf to serve. Yield: 6-8 servings.
Sue
6-8 Servings Prep: 15 min. Bake: 1 hour
1-1/2 pounds lean ground beef
1 egg, beaten
1 cup bread crumbs
2 cups shredded carrots
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/8 teaspoon cayenne pepper
In a large bowl, combine ground beef, egg and bread crumbs. Add
remaining ingredients and mix well. Pat mixture into a 1-1/2-qt.
baking dish. Bake at 350° for 1-1/4 hours or until no pink
remains. Drain. Unmold loaf to serve. Yield: 6-8 servings.
Sue
36. Hamburger Pie
Posted by patti43 (My Page) on Tue, Nov 2, 10 at 12:40
Another one of my first on-line recipes. The crust is really good and could be used for quiche or other fillings. This is more like meat loaf in a crust.
1 box pie crust mix
1/2 c. sharp cheddar cheese, grated
1/2 tsp. paprika
Dash of cayenne pepper
Prepare pastry mix as directed, but add the cheese, paprika and cayenne before the liquid. Roll half the pastry on a lightly floured board and fit in a 9" pie pan (not deep dish).
Filling:
1-1/2 lb. ground beef
1 small onion, minced
1-1/2 c. dry bread cubes
1 can beef bouillon or consomme (like Campbell's soup size)
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. thyme
1/4 tsp. marjoram
2 tsp. Worcestershire sauce
Cook beef and onion until meat loses its redness, breaking up the meat with a fork. Mix bread and bouillon and let stand a few minutes. Add to beef mixture with the remaining ingredients. Mix well and pour in the pie shell. Roll remaining pastry and put over the top, crimping the edges. Bake at 375 for 45 minutes.
Another one of my first on-line recipes. The crust is really good and could be used for quiche or other fillings. This is more like meat loaf in a crust.
1 box pie crust mix
1/2 c. sharp cheddar cheese, grated
1/2 tsp. paprika
Dash of cayenne pepper
Prepare pastry mix as directed, but add the cheese, paprika and cayenne before the liquid. Roll half the pastry on a lightly floured board and fit in a 9" pie pan (not deep dish).
Filling:
1-1/2 lb. ground beef
1 small onion, minced
1-1/2 c. dry bread cubes
1 can beef bouillon or consomme (like Campbell's soup size)
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. thyme
1/4 tsp. marjoram
2 tsp. Worcestershire sauce
Cook beef and onion until meat loses its redness, breaking up the meat with a fork. Mix bread and bouillon and let stand a few minutes. Add to beef mixture with the remaining ingredients. Mix well and pour in the pie shell. Roll remaining pastry and put over the top, crimping the edges. Bake at 375 for 45 minutes.
37. Raven's Easy Brisket
Posted by ravencajun (My Page) on Thu, Nov 4, 10 at 16:01
This is one we do for the holidays a lot for a variety. This makes the most incredible brisket and gravy.
1 large beef brisket (no need to trim fat it will come off easily once cooked)(I buy the great big one's in the vac pac plastic bag)
1 Bottle Stubb's beef marinade (shake well)(found on bbq sauce aisle)
3-4 Tbs frenches mustard
1 chopped onion - optional
1/2 cup wine (white or blush)
1/2 cup water
Place brisket fat side down in a very large covered oven roasting pan after you coat both sides of brisket with mustard. Pour in 1/2 cup wine and 1/2 cup water. Pour in 1/2or entire bottle of Stubbs over the brisket (it will be more spicy if you use it all) Put chopped onion in and spread it around. No need for added seasoning!! Place covered roaster in oven at 350 for 5to6 hrs (check for fork tender) Check it occasionally while cooking to make sure there is liquid- if needed add a little water. Ladle the juices over the meat a couple times during cooking.
When done remove brisket to platter to cool.(easily remove excess fat)
GRAVY: Pour juice liquid into a saucepan; pour off most of the melted fat. In a separate bowl or cup mix 1 1/2 Tbs of cornstarch and 1/2 cup of water mix very well. Put gravy saucepan on stove and bring to a lite boil, slowly stir in the cornstarch mixture, continue stirring and heat for about 2 mins.
Serve the gravy over hot cooked rice or mashed potatoes.
Slice brisket across grain.
*If you want a bbq flavor cook in oven as above for 3 hrs then remove brisket and put on grill cook for final 3 hrs.
Stubb's Beef Marinade
what the raw beef brisket looks like
This is one we do for the holidays a lot for a variety. This makes the most incredible brisket and gravy.
1 large beef brisket (no need to trim fat it will come off easily once cooked)(I buy the great big one's in the vac pac plastic bag)
1 Bottle Stubb's beef marinade (shake well)(found on bbq sauce aisle)
3-4 Tbs frenches mustard
1 chopped onion - optional
1/2 cup wine (white or blush)
1/2 cup water
Place brisket fat side down in a very large covered oven roasting pan after you coat both sides of brisket with mustard. Pour in 1/2 cup wine and 1/2 cup water. Pour in 1/2or entire bottle of Stubbs over the brisket (it will be more spicy if you use it all) Put chopped onion in and spread it around. No need for added seasoning!! Place covered roaster in oven at 350 for 5to6 hrs (check for fork tender) Check it occasionally while cooking to make sure there is liquid- if needed add a little water. Ladle the juices over the meat a couple times during cooking.
When done remove brisket to platter to cool.(easily remove excess fat)
GRAVY: Pour juice liquid into a saucepan; pour off most of the melted fat. In a separate bowl or cup mix 1 1/2 Tbs of cornstarch and 1/2 cup of water mix very well. Put gravy saucepan on stove and bring to a lite boil, slowly stir in the cornstarch mixture, continue stirring and heat for about 2 mins.
Serve the gravy over hot cooked rice or mashed potatoes.
Slice brisket across grain.
*If you want a bbq flavor cook in oven as above for 3 hrs then remove brisket and put on grill cook for final 3 hrs.
Stubb's Beef Marinade
what the raw beef brisket looks like
38. Broccoli Hot Dish
Posted by dotmom (My Page) on Sat, Nov 6, 10 at 20:24
This was a hit at the pot-luck tonight.
1 1/4 cup dry elbow macaroni
1 1/2 c broccoli fresh or frozen, cooked
1can cr of mushroom soup
1 cup cubed ham
1 cup shedded cheddar cheese
1/2 cup mozzarella shredde cheese
1/c cup milk
1/2 tsp dried onion
1.2 tsp peppper
Cook macaroni and broccoli, separately.
Combine soup, ham, cheeses, milk onion & pepper.
Drain macaroni & broccoli, add to other ingred.
Put in 8 X 8 pan, Top with crushed potato chips or buttered Ritz cracker crumbs. Bake uncovered in a 350* oven for 25 - 30 mn.
This was a hit at the pot-luck tonight.
1 1/4 cup dry elbow macaroni
1 1/2 c broccoli fresh or frozen, cooked
1can cr of mushroom soup
1 cup cubed ham
1 cup shedded cheddar cheese
1/2 cup mozzarella shredde cheese
1/c cup milk
1/2 tsp dried onion
1.2 tsp peppper
Cook macaroni and broccoli, separately.
Combine soup, ham, cheeses, milk onion & pepper.
Drain macaroni & broccoli, add to other ingred.
Put in 8 X 8 pan, Top with crushed potato chips or buttered Ritz cracker crumbs. Bake uncovered in a 350* oven for 25 - 30 mn.
39. Taco Pie
Posted by patti43 (My Page) on Mon, Nov 8, 10 at 13:27
1 pound ground beef
1 package taco mix
1/2 cup water
1 - 8 ounce can of crescent rolls
2 cups crushed corn chips
1 cup sour cream
1 cup cheddar cheese, shredded
Preheat oven to 375 degrees.
Brown ground beef. Rinse and drain. Add taco mix and water. Cook according to package directions
Unroll crescent rolls, and press into an ungreased pie plate to form a crust.
Sprinkle with half of the corn chips. Spoon ground beef mixture over corn chips.
Spread the sour cream over meat mixture. Sprinkle with cheddar cheese, and then with the remainder of corn chips.
Bake for 20 minutes.
1 pound ground beef
1 package taco mix
1/2 cup water
1 - 8 ounce can of crescent rolls
2 cups crushed corn chips
1 cup sour cream
1 cup cheddar cheese, shredded
Preheat oven to 375 degrees.
Brown ground beef. Rinse and drain. Add taco mix and water. Cook according to package directions
Unroll crescent rolls, and press into an ungreased pie plate to form a crust.
Sprinkle with half of the corn chips. Spoon ground beef mixture over corn chips.
Spread the sour cream over meat mixture. Sprinkle with cheddar cheese, and then with the remainder of corn chips.
Bake for 20 minutes.
40. Sausage Rice Casserole
Posted by ravencajun (My Page) on Tue, Nov 9, 10 at 11:03
1 pound Breakfast Sausage ^^use sage sausage
1 6-ounce box Uncle Ben's long-grain and wild rice
2 small onions, chopped
1 4-ounce can mushroom pieces
1 10.75-ounce can condensed cream of mushroom soup
4 tablespoons butter
Preheat oven to 350 degrees F. Cook rice according to package directions. In a heavy skillet over medium heat, cook sausage until thoroughly done, about 4-5 minutes. Drain. Combine all ingredients except butter and pour into casserole dish. Dot top with butter. Bake until bubbly, about 25 minutes.
I used the Tennessee Pride mild breakfast sausage tube.
added note
****Posted by glenda_al on Tue, Nov 9, 10 at 11:47
To the sausage and wild rice, I toasted some chopped walnuts and added to the top, when the casserole was heated. I liked the extra crunch. Just enough walnuts to get a bite with each spoonful.
I DID cook the onion with the sausage and I did NOT use 4 tablespoons of butter.
1 pound Breakfast Sausage ^^use sage sausage
1 6-ounce box Uncle Ben's long-grain and wild rice
2 small onions, chopped
1 4-ounce can mushroom pieces
1 10.75-ounce can condensed cream of mushroom soup
4 tablespoons butter
Preheat oven to 350 degrees F. Cook rice according to package directions. In a heavy skillet over medium heat, cook sausage until thoroughly done, about 4-5 minutes. Drain. Combine all ingredients except butter and pour into casserole dish. Dot top with butter. Bake until bubbly, about 25 minutes.
I used the Tennessee Pride mild breakfast sausage tube.
added note
****Posted by glenda_al on Tue, Nov 9, 10 at 11:47
To the sausage and wild rice, I toasted some chopped walnuts and added to the top, when the casserole was heated. I liked the extra crunch. Just enough walnuts to get a bite with each spoonful.
I DID cook the onion with the sausage and I did NOT use 4 tablespoons of butter.
41. Korean Beef Bulgogi
Posted by jasdip (My Page) on Wed, Nov 10, 10 at 6:22
This is my stir-fry I made last nite. Hubby said it was a keeper, we both agreed that it needed more heat though.
1/3 cup soy sauce
2 tbsp honey
2 tbsp dark sesame oil
4 garlic cloves, minced
1/2 tsp pepper
1 lb fast-fry steaks
2 tbsp vegetable oil
1/2 savoy cabbage, thickly sliced, 8 cups
4 green onions, sliced into 1" pieces
1 tbsp toasted sesame seeds
Stir soy sauce, honey, sesame oil, garlic and pepper in a large bowl. Cut steak into bite-size strips, each about 1/4" thick. Stir into soy mixture until well coated. Set aside.
Heat a large skillet over medium heat. Add 1 tbsp vegetable oil. Add cabbage and 2 tbsp water. Stir-fry until soft, 3 minutes. Add onions for the last minute of cooking. remove to a large platter.
Increase heat to medium-high. Add 1 tbsp vegetable oil to pan. Remove meat from soy sauce and stir-fry until no pink remains, 3-4 minutes. Stir in any remaining soy sauce, the cabbage and onions and cook until heated through, 1 minute. Serve over rice, and sprinkle with sesame seeds.
This is my stir-fry I made last nite. Hubby said it was a keeper, we both agreed that it needed more heat though.
1/3 cup soy sauce
2 tbsp honey
2 tbsp dark sesame oil
4 garlic cloves, minced
1/2 tsp pepper
1 lb fast-fry steaks
2 tbsp vegetable oil
1/2 savoy cabbage, thickly sliced, 8 cups
4 green onions, sliced into 1" pieces
1 tbsp toasted sesame seeds
Stir soy sauce, honey, sesame oil, garlic and pepper in a large bowl. Cut steak into bite-size strips, each about 1/4" thick. Stir into soy mixture until well coated. Set aside.
Heat a large skillet over medium heat. Add 1 tbsp vegetable oil. Add cabbage and 2 tbsp water. Stir-fry until soft, 3 minutes. Add onions for the last minute of cooking. remove to a large platter.
Increase heat to medium-high. Add 1 tbsp vegetable oil to pan. Remove meat from soy sauce and stir-fry until no pink remains, 3-4 minutes. Stir in any remaining soy sauce, the cabbage and onions and cook until heated through, 1 minute. Serve over rice, and sprinkle with sesame seeds.
42. Spicy Georgia Peach Chicken
Posted by ravencajun (My Page) on Wed, Nov 10, 10 at 11:06
4 boneless, skinless chicken breast halves
salt and pepper
2 tablespoons olive oil
1 tablespoon butter
½ cup light brown sugar
½ cup Hidden Valley Original Ranch Spicy Ranch Dressing
2 tablespoons prepared Dijon mustard
1 can (15-ounce) sliced peaches, drained and cut into chunks
Season chicken breasts with salt and pepper.
In a large skillet, over medium heat add the olive oil and heat until shimmering. Add the chicken and cook for 5 to 7 minutes on each side or until golden and juices run clear.
Remove the chicken to a plate.
Reduce the heat and add the butter, melt the butter together with the brown sugar, stirring until smooth.
Stir in both the dressing and mustard, stirring until bubbly.
Return the chicken to the pan, add the peaches and cook until heated through.
Serve immediately.
With the big chicken breast I have been getting lately it would take longer to cook them till done. I think a few pieces of pineapple or mandarin would be good in there too.
4 boneless, skinless chicken breast halves
salt and pepper
2 tablespoons olive oil
1 tablespoon butter
½ cup light brown sugar
½ cup Hidden Valley Original Ranch Spicy Ranch Dressing
2 tablespoons prepared Dijon mustard
1 can (15-ounce) sliced peaches, drained and cut into chunks
Season chicken breasts with salt and pepper.
In a large skillet, over medium heat add the olive oil and heat until shimmering. Add the chicken and cook for 5 to 7 minutes on each side or until golden and juices run clear.
Remove the chicken to a plate.
Reduce the heat and add the butter, melt the butter together with the brown sugar, stirring until smooth.
Stir in both the dressing and mustard, stirring until bubbly.
Return the chicken to the pan, add the peaches and cook until heated through.
Serve immediately.
With the big chicken breast I have been getting lately it would take longer to cook them till done. I think a few pieces of pineapple or mandarin would be good in there too.
43. Homemade Macaroni and Cheese
Posted by georgysmom (My Page) on Tue, Nov 16, 10 at 15:26
This is tried and true....a very easy recipe because you don't have to make a white sauce. It's from The White House Family Cookbook and according to the White House chef at the time, Ronald Reagan's favorite. Now don't let politics get in the way, try it, you'll like it!
1/2 lb. macaroni
1 T butter
1 egg beaten
3 C grated sharp cheddar cheese
1 C warm milk
1 tsp salt
1 tsp dry mustard
1/2 tsp worcestershire sauce
1 pinch paprika
Preheat oven 350. Butter 2 quart casserole. Cook macaroni 10 min. Drain and put in large mixing bowl. Stir in butter and beaten egg. Add 2 1/2 C of grated cheese. Combine milk with salt, mustard and worcestershire sauce. Spoon macaroni into prepared casserole. Pour milk mixture over. Sprinkle with remaining cheese and paprika. Bake on middle shelf 35 - 40 minutes or until firm and top is crusty.
So easy and I guarantee you will love it!
This is tried and true....a very easy recipe because you don't have to make a white sauce. It's from The White House Family Cookbook and according to the White House chef at the time, Ronald Reagan's favorite. Now don't let politics get in the way, try it, you'll like it!
1/2 lb. macaroni
1 T butter
1 egg beaten
3 C grated sharp cheddar cheese
1 C warm milk
1 tsp salt
1 tsp dry mustard
1/2 tsp worcestershire sauce
1 pinch paprika
Preheat oven 350. Butter 2 quart casserole. Cook macaroni 10 min. Drain and put in large mixing bowl. Stir in butter and beaten egg. Add 2 1/2 C of grated cheese. Combine milk with salt, mustard and worcestershire sauce. Spoon macaroni into prepared casserole. Pour milk mixture over. Sprinkle with remaining cheese and paprika. Bake on middle shelf 35 - 40 minutes or until firm and top is crusty.
So easy and I guarantee you will love it!
44. Macaroni & Cheese ~ Patti Labelle's
Posted by susanjf (My Page) on Tue, Nov 16, 10 at 22:15
wow! everyone raves when they taste it...
1 tablespoon vegetable oil
1 lb macaroni
8 tablespoons butter
1 tablespoon butter
1/2 cup muenster cheese, shredded
1/2 cup mild cheddar cheese, shredded
1/2 cup sharp cheddar cheese, shredded
1/2 cup monterey jack cheese, shredded
2 cups half-and-half
8 ounces Velveeta cheese, cubed
2 eggs, lightly beaten
1/4 teaspoon seasoning salt
1/8 teaspoon fresh ground pepper
Change Measurements: US : Metric
Directions:Prep Time: 15 mins Total Time: 50 mins
1 Preheat oven to 350.
2 Lightly butter a deep 2 1/2 quart baking dish.
3 Fill a large pot with water and bring to a rapid boil.
4 Add macaroni and the 1 TB oil.
5 Cook for 7 minutes, or until somewhat tender.
6 Drain well, and return to the pot.
7 Meanwhile, in a small saucepan, melt 8 TB of the butter.
8 Stir into macaroni.
9 In a large bowl, combine all of the shredded cheeses.
10 To the macaroni, add 1 1/2 cups of shredded cheeses, half and half, the cubed cheese and the eggs, and the seasoned salt and pepper.
11 Transfer to the prepared casserole dish, and top with remaining 1/2 cup shredded cheese.
12 Dot with remaining 1 TB of the butter.
13 Bake for 30-35 minutes or until the edges are golden brown and bubbly.
14 Serve hot
wow! everyone raves when they taste it...
1 tablespoon vegetable oil
1 lb macaroni
8 tablespoons butter
1 tablespoon butter
1/2 cup muenster cheese, shredded
1/2 cup mild cheddar cheese, shredded
1/2 cup sharp cheddar cheese, shredded
1/2 cup monterey jack cheese, shredded
2 cups half-and-half
8 ounces Velveeta cheese, cubed
2 eggs, lightly beaten
1/4 teaspoon seasoning salt
1/8 teaspoon fresh ground pepper
Change Measurements: US : Metric
Directions:Prep Time: 15 mins Total Time: 50 mins
1 Preheat oven to 350.
2 Lightly butter a deep 2 1/2 quart baking dish.
3 Fill a large pot with water and bring to a rapid boil.
4 Add macaroni and the 1 TB oil.
5 Cook for 7 minutes, or until somewhat tender.
6 Drain well, and return to the pot.
7 Meanwhile, in a small saucepan, melt 8 TB of the butter.
8 Stir into macaroni.
9 In a large bowl, combine all of the shredded cheeses.
10 To the macaroni, add 1 1/2 cups of shredded cheeses, half and half, the cubed cheese and the eggs, and the seasoned salt and pepper.
11 Transfer to the prepared casserole dish, and top with remaining 1/2 cup shredded cheese.
12 Dot with remaining 1 TB of the butter.
13 Bake for 30-35 minutes or until the edges are golden brown and bubbly.
14 Serve hot
45. Jambalaya Recipes
Posted by ravencajun (My Page) on Sun, Nov 28, 10 at 17:07
6 Tbs butter
1/2 cup chopped green onions
1/2 cup chopped yellow onions
1 large green bell pepper,seeded and julienne
1 cup coarsely chopped celery
1tsp minced garlic
1 lb smoked sausage sliced into bite size peices(like ekrich,or hillshire farms if you can not get real cajun sausage)
1/2lb cubed ham
1 (16oz)can whole tomatoes, crushed with the can juices
1 cup chicken broth
salt and cayenne pepper or cajun seasoning
2 bay leaves
1 cup rice uncooked
Hot sauce
In a large heavy pot heat the butter over med heat. Add onions,bellpepper,celery,and garlic. Saute for about 5 mins or till wilted.
Add the sausage and ham. Cook for about 5mins. Then stir in the tomatoes and chicken broth. Season to taste with salt and cayenne or cajun season. Add the bay leaves and the rice. Cover and reduce heat to med low. Cook until the rice is tender and all the liquid is absorbed, about 25 mins, Remove the bay leaves and serve. Pass the hot sauce! Makes about 4 servings.
*If using a 28 oz can of tomatoes use more rice ( 1 ½ cups) I usually end up cooking mine 30 mins then stir it and cook about 15 mins more.
Enjoy!!
----------------------------------------
Posted by glenda_al (My Page) on Sun, Nov 28, 10 at 16:04
I have made this one twice and it is oh so good!
So very good, so Louisiana style good. You are not going to believe how easy this dish is to prepare.
Cook Time: 30 Minutes Serves: 6
Uses Smithfield Product: Dinner Sausage
1/2 pound Smithfield Smoked Sausage, cut into 1/4-inch slices
2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 bay leaf
3 tablespoons dried minced onion
1 teaspoon dried thyme leaves
1 teaspoon garlic powder
1 tablespoon dried parsley flakes
1 teaspoon cayenne pepper
3 beef bouillon cubes, crumbled
1 teaspoon salt
1 cup long-grain rice
1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined.
In a Dutch oven add water, tomatoes, tomato sauce. Add dry ingredients, smoked sausage and rice. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 minutes, or until shrimp are pink. You do not want to overcook the shrimp.
A tip from Paula: Never cook the shrimp before you add it to the jambalaya. You want all of the wonderful shrimp flavors to cook into your jambalaya and cooking it before would make the shrimp overcooked (rubbery). Shrimp cooks so quickly, it is best to add it at the last few minutes.
-------------------------------------------------
Posted by patti43 (My Page) on Sun, Nov 28, 10 at 16:21
I got this recipe from a girl who'd married a Louisana guy and lived there quite a while before moving to Florida. After reading Carolyn's and Glenda's I notice this recipe doesn't use tomatoes. This makes enough to feed a small army! When I make it we just eat it with some crusty rolls.
JAMBALAYA
1-1/2 to 2 lbs. chicken (either assorted white/dark all boneless white meat)
1-2 lbs. smoked sausage
1 c. chopped onion
1 c. chopped bell pepper
3 c. long grain rice
7 c. water (or 1/2 chicken broth and 1/2 water)
Cajun spices, to taste
Salt and pepper
Pour cooking oil in a 3-5 quart pot, just enough to cover the bottom. Brown seasoned chicken and sausage until well browned. Remove from pot and add onion and bell pepper. Saute until tender. Pour 7 c. water into pot and add Cajun spices and more salt and pepper, to taste. Cut meat into bite-sized pieces and add back into the pot. Simmer on medium-low heart covered for 1 to 1-1/2 hours. Add rice and stir well. Allow to come to a boil again then cover and return heat to low. Cook about 20 mintues. Check rice. If not done, add another 1/2-1 c. broth. If rice is too moist or there is still water in the pot, remove cover and let cook for 10 minutes or more.
6 Tbs butter
1/2 cup chopped green onions
1/2 cup chopped yellow onions
1 large green bell pepper,seeded and julienne
1 cup coarsely chopped celery
1tsp minced garlic
1 lb smoked sausage sliced into bite size peices(like ekrich,or hillshire farms if you can not get real cajun sausage)
1/2lb cubed ham
1 (16oz)can whole tomatoes, crushed with the can juices
1 cup chicken broth
salt and cayenne pepper or cajun seasoning
2 bay leaves
1 cup rice uncooked
Hot sauce
In a large heavy pot heat the butter over med heat. Add onions,bellpepper,celery,and garlic. Saute for about 5 mins or till wilted.
Add the sausage and ham. Cook for about 5mins. Then stir in the tomatoes and chicken broth. Season to taste with salt and cayenne or cajun season. Add the bay leaves and the rice. Cover and reduce heat to med low. Cook until the rice is tender and all the liquid is absorbed, about 25 mins, Remove the bay leaves and serve. Pass the hot sauce! Makes about 4 servings.
*If using a 28 oz can of tomatoes use more rice ( 1 ½ cups) I usually end up cooking mine 30 mins then stir it and cook about 15 mins more.
Enjoy!!
----------------------------------------
Posted by glenda_al (My Page) on Sun, Nov 28, 10 at 16:04
I have made this one twice and it is oh so good!
So very good, so Louisiana style good. You are not going to believe how easy this dish is to prepare.
Cook Time: 30 Minutes Serves: 6
Uses Smithfield Product: Dinner Sausage
1/2 pound Smithfield Smoked Sausage, cut into 1/4-inch slices
2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 bay leaf
3 tablespoons dried minced onion
1 teaspoon dried thyme leaves
1 teaspoon garlic powder
1 tablespoon dried parsley flakes
1 teaspoon cayenne pepper
3 beef bouillon cubes, crumbled
1 teaspoon salt
1 cup long-grain rice
1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined.
In a Dutch oven add water, tomatoes, tomato sauce. Add dry ingredients, smoked sausage and rice. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 minutes, or until shrimp are pink. You do not want to overcook the shrimp.
A tip from Paula: Never cook the shrimp before you add it to the jambalaya. You want all of the wonderful shrimp flavors to cook into your jambalaya and cooking it before would make the shrimp overcooked (rubbery). Shrimp cooks so quickly, it is best to add it at the last few minutes.
-------------------------------------------------
Posted by patti43 (My Page) on Sun, Nov 28, 10 at 16:21
I got this recipe from a girl who'd married a Louisana guy and lived there quite a while before moving to Florida. After reading Carolyn's and Glenda's I notice this recipe doesn't use tomatoes. This makes enough to feed a small army! When I make it we just eat it with some crusty rolls.
JAMBALAYA
1-1/2 to 2 lbs. chicken (either assorted white/dark all boneless white meat)
1-2 lbs. smoked sausage
1 c. chopped onion
1 c. chopped bell pepper
3 c. long grain rice
7 c. water (or 1/2 chicken broth and 1/2 water)
Cajun spices, to taste
Salt and pepper
Pour cooking oil in a 3-5 quart pot, just enough to cover the bottom. Brown seasoned chicken and sausage until well browned. Remove from pot and add onion and bell pepper. Saute until tender. Pour 7 c. water into pot and add Cajun spices and more salt and pepper, to taste. Cut meat into bite-sized pieces and add back into the pot. Simmer on medium-low heart covered for 1 to 1-1/2 hours. Add rice and stir well. Allow to come to a boil again then cover and return heat to low. Cook about 20 mintues. Check rice. If not done, add another 1/2-1 c. broth. If rice is too moist or there is still water in the pot, remove cover and let cook for 10 minutes or more.
46. Meat Pie
Posted by clairdo2 (My Page) on Wed, Dec 1, 10 at 19:32
Ok here's my recipe.
1/2 pound of ground pork
1/2 pound ground beef
1 med. onion chopped
1/4 cup of water
3/4 tsp salt
1/4 tsp pepper
1/8 tsp each of cinnamon, cloves and savory
This is for one 8 in pie. Cook everything together for about 20 min.Remove from heat and If too much juice you can add 1 tbsp of bread crumbs and wait 10 min to let it absorb the juice. You can add more as needed.
Ok here's my recipe.
1/2 pound of ground pork
1/2 pound ground beef
1 med. onion chopped
1/4 cup of water
3/4 tsp salt
1/4 tsp pepper
1/8 tsp each of cinnamon, cloves and savory
This is for one 8 in pie. Cook everything together for about 20 min.Remove from heat and If too much juice you can add 1 tbsp of bread crumbs and wait 10 min to let it absorb the juice. You can add more as needed.
47. Popcorn Chicken
Posted by luckygardnr (My Page) on Sat, Dec 11, 10 at 1:45
Serves 4
1 pound boneless skinless chicken breasts, diced into bite sized pieces
1 tablespoon honey
2 teaspoons seasoning salt (I like Johnny’s)
1 egg
1/2 cup milk
1 cup flour
canola oil
1. Toss the diced chicken pieces with honey and 1/2 teaspoon of seasoning salt.
2. In a bowl beat egg and milk together.
3. In a large plastic bag combine remaining seasoning salt and flour. Dip the chicken pieces in the egg and milk. Then place in the seasoned flour and shake until nicely coated. Let set in the flour for about 10 minutes while you heat the oil.
4. In a large pot heat about 1/2 inch of oil to 375 degrees. Once hot, shake the excess flour off of the chicken pieces and fry until golden brown, about 3 minutes. You may need to do this in batches to avoid crowding the pan.
5 . Once chicken is cooked use a slotted spoon to transfer the pieces to a paper towel lined plate. Sprinkle with a little more seasoning salt if desired. Serve hot with your favorite dipping sauce.
Serves 4
1 pound boneless skinless chicken breasts, diced into bite sized pieces
1 tablespoon honey
2 teaspoons seasoning salt (I like Johnny’s)
1 egg
1/2 cup milk
1 cup flour
canola oil
1. Toss the diced chicken pieces with honey and 1/2 teaspoon of seasoning salt.
2. In a bowl beat egg and milk together.
3. In a large plastic bag combine remaining seasoning salt and flour. Dip the chicken pieces in the egg and milk. Then place in the seasoned flour and shake until nicely coated. Let set in the flour for about 10 minutes while you heat the oil.
4. In a large pot heat about 1/2 inch of oil to 375 degrees. Once hot, shake the excess flour off of the chicken pieces and fry until golden brown, about 3 minutes. You may need to do this in batches to avoid crowding the pan.
5 . Once chicken is cooked use a slotted spoon to transfer the pieces to a paper towel lined plate. Sprinkle with a little more seasoning salt if desired. Serve hot with your favorite dipping sauce.
48. Brunswick Stew
Posted by patti43 (My Page) on Mon, Dec 20, 10 at 3:57
I love Brunswick stew from a little barbecue place in Harry's hometown in Georgia. They make it with smoked pork and smoked chicken and whatever vegetables they have around. It's so good we have it every time we go up there. Can't get it here in Florida often, so we made up our on version and it's pretty close. This is the east coast of Georgia kind. We've had it in Savannah and several other places and it's always like this recipe. But like Glenda says it's different in different places.
1/2 chicken, cooked, deboned and diced
2 lb. smoked pork, chopped (or leftover pork roast with a little Liquid Smoke added)
3 cans Veg-All, drained
10 oz. frozen lima beans
1 small onion
1 large can diced tomatoes
1-1/2 c. tomato juice (or V-8)
1/4 c. catsup
2 Tbspo. Worcestershire sauce
1 Tbsp. lemon juice
Mix all together and simmer several hours, stirring occasionally. In Georgia they serve it with white bread (to sop up the juices) and sweet tea.
I love Brunswick stew from a little barbecue place in Harry's hometown in Georgia. They make it with smoked pork and smoked chicken and whatever vegetables they have around. It's so good we have it every time we go up there. Can't get it here in Florida often, so we made up our on version and it's pretty close. This is the east coast of Georgia kind. We've had it in Savannah and several other places and it's always like this recipe. But like Glenda says it's different in different places.
1/2 chicken, cooked, deboned and diced
2 lb. smoked pork, chopped (or leftover pork roast with a little Liquid Smoke added)
3 cans Veg-All, drained
10 oz. frozen lima beans
1 small onion
1 large can diced tomatoes
1-1/2 c. tomato juice (or V-8)
1/4 c. catsup
2 Tbspo. Worcestershire sauce
1 Tbsp. lemon juice
Mix all together and simmer several hours, stirring occasionally. In Georgia they serve it with white bread (to sop up the juices) and sweet tea.
49. Hopping John
Posted by glenda_al (My Page) on Wed, Dec 29, 10 at 12:06
Just in time for New Years.
I've used this recipe many years!
1 large onion chopped
2 large garlic cloves
2 16 oz can drained black-eyed peas
2 cups chick broth
1 cup uncooked reg rice
1 tsp salt
2 Tbl butter
Saute onion and garlic in butter until tender.
Add rest of ingredients - cook 20 minutes until liquid is absorbed and rice is tender
And of course serve with pork and turnip greens for New Years.
Just in time for New Years.
I've used this recipe many years!
1 large onion chopped
2 large garlic cloves
2 16 oz can drained black-eyed peas
2 cups chick broth
1 cup uncooked reg rice
1 tsp salt
2 Tbl butter
Saute onion and garlic in butter until tender.
Add rest of ingredients - cook 20 minutes until liquid is absorbed and rice is tender
And of course serve with pork and turnip greens for New Years.
50. Famous Butter Chicken
Posted by luckygardnr (My Page) on Fri, Mar 11, 11 at 0:11
"Chicken breasts are dipped in beaten eggs and cracker crumbs, then baked with butter. These chicken breast are really tender and moist. Excellent flavor! I never have leftovers." Yield 4 servings
2 eggs, beaten
1 cup crushed buttery round cracker crumbs
1/2 teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
3. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
4. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.
( Allrecipes.com )
"Chicken breasts are dipped in beaten eggs and cracker crumbs, then baked with butter. These chicken breast are really tender and moist. Excellent flavor! I never have leftovers." Yield 4 servings
2 eggs, beaten
1 cup crushed buttery round cracker crumbs
1/2 teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
3. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
4. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.
( Allrecipes.com )
51. 1950s Tuna Noodle Casserole
(posted by dreamofspring/GW recipe forum) from grouprecipes.com
1 lb bag of broad egg noodles
1 large can of cream of mushroom soup and the same size can of milk plus 1 more cup
2 large cans of tuna, drained
1 large bag of salted potato chips crushed
sea salt and fresh ground black pepper to taste
Preheat oven to 350 degrees
Cook the egg noodles according to the directions on the bag.
Combine the cream of mushroom soup with a can of milk.
Crumble the drained tuna.
In a bowl combine all of the above with 3/4 of the bag of the crushed potato chips and the salt and pepper.
Place in a buttered casserole dish.
Sprinkle remaining chips on the top.
Bake at 350* for 35-40 minutes.
52. Tomato Pie
Posted by glenda_al (My Page) on Mon, Sep 12, 11 at 15:24
I baked it last nite, put in refrigerator, took it out when I went to water class, and had it in the oven and timer set. Heated it at 250 until warm, 1 hr or less, and I put an aluminum tent over it.
-------------
3 cups chopped tomatoes, put in colander, salted to pull the juices and squeeze with paper towel.**I used roma
MAKE SURE YOU GET AS MUCH JUICE OUT OF THE TOMATO AS POSSIBLE let set in colander at least 20 minutes to drain then squeeze with paper towel
9 inch pie shell, slightly browned, bottom pricked and egg wash.
1/2 onion thinly sliced (much better if you caramelize)
2 cups Italian cheese grated or cheddar will work**I used Kraft Italian
3/4 cup mayonnaise NOT Miracle Whip
1/3 cup chopped fresh basil
1/4 tsp garlic powder
1/8 tsp Italian seasoning
Place onions, then tomatoes, then top with basil in pie shell.
Mix together mayo, cheeses, garlic and italian seasoning.
Spread over pie
Bake 350 25-45 minutes. Let cool completely, serve at room temp or slightly heated. I ended up cooking it 45 minutes.
You need to let it set if you are serving it that day, to warm or room temp so it won't be runny.Think my refrigerating it overnite helped, and then heated it to warm this morning.
I baked it last nite, put in refrigerator, took it out when I went to water class, and had it in the oven and timer set. Heated it at 250 until warm, 1 hr or less, and I put an aluminum tent over it.
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3 cups chopped tomatoes, put in colander, salted to pull the juices and squeeze with paper towel.**I used roma
MAKE SURE YOU GET AS MUCH JUICE OUT OF THE TOMATO AS POSSIBLE let set in colander at least 20 minutes to drain then squeeze with paper towel
9 inch pie shell, slightly browned, bottom pricked and egg wash.
1/2 onion thinly sliced (much better if you caramelize)
2 cups Italian cheese grated or cheddar will work**I used Kraft Italian
3/4 cup mayonnaise NOT Miracle Whip
1/3 cup chopped fresh basil
1/4 tsp garlic powder
1/8 tsp Italian seasoning
Place onions, then tomatoes, then top with basil in pie shell.
Mix together mayo, cheeses, garlic and italian seasoning.
Spread over pie
Bake 350 25-45 minutes. Let cool completely, serve at room temp or slightly heated. I ended up cooking it 45 minutes.
You need to let it set if you are serving it that day, to warm or room temp so it won't be runny.Think my refrigerating it overnite helped, and then heated it to warm this morning.
53. Turkey and Quinoa Meatloaf
Posted by luckygardnr (My Page) on Tue, Oct 11, 11 at 0:39
Allrecipes.com Original Recipe Yield 5 servings
The secret is the quinoa, which adds wonderful texture and is much nuttier than breadcrumbs. I hope you enjoy this recipe!
1/4 cup quinoa
1/2 cup water
1 teaspoon olive oil
1 small onion, chopped
1 large clove garlic, chopped
1 (20 ounce) package ground turkey
1 tablespoon tomato paste
1 tablespoon hot pepper sauce
2 tablespoons Worcestershire sauce
1 egg
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon water
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
Preheat an oven to 350 degrees F (175 degrees C).
Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet.
Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.
Allrecipes.com Original Recipe Yield 5 servings
The secret is the quinoa, which adds wonderful texture and is much nuttier than breadcrumbs. I hope you enjoy this recipe!
1/4 cup quinoa
1/2 cup water
1 teaspoon olive oil
1 small onion, chopped
1 large clove garlic, chopped
1 (20 ounce) package ground turkey
1 tablespoon tomato paste
1 tablespoon hot pepper sauce
2 tablespoons Worcestershire sauce
1 egg
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon water
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
Preheat an oven to 350 degrees F (175 degrees C).
Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet.
Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.
54. Manicotti
Home-Made Manicotti Shells & Filling
Posted by joann_fla (My Page) on Sun, Oct 16, 11 at 9:32
I'd like to share my homemade Manicotti recipe that I have been making for years. I served it to our KT friend Cheryl_ok & her son when they were here with me. It's been added to Our recipes. It's really not hard at all.
(you will need a large jar of spaghetti sauce)
Serves 4, double for 8 people
3 Eggs at room temp.
3/4 Cups Water
3/4 Cups all-purpose Flour
1/4 ts salt
Put egges in blender and blend well, add water flour & salt blend well.
Cook like crepes:
Lightly oil a small frying pan and then heat the pan for about a minute over medium high heat. Spoon approximately two or three tablespoons of batter into the middle of the hot frypan.
Quickly and carefully tilt the pan in a circular motion until the batter forms a round, thin layer in the pan. (Similar to a crepe or a very thin pancake.)
Cook about 1 or 2 minutes until the shell surface appears dry.
Carefully turn the manicotti shell over using a spatula, and cook for an additional 30 seconds. Place on wax paper, fill crepe with filling and repeat.
Spoon about 2 or 3 Tablespoons into the center of a manicotti shell and roll. (Like a burrito)
or stack cooked shells on plate between waxed paper for use later.
Home-made manicotti shells may be frozen.
Cheese Manicotti Filling
16 oz Ricotta Cheese
1 Egg
8 oz shredded Mozzarella Cheese/diveded for topping
italian seasoning
salt & pepper
1/4 cup or more Spaghetti sauce, to thin filling some.
finely chopped Parsley (optional)
Parmasan cheese (optional)
Spoon your favorite tomato sauce into the bottom of the pan to cover.
Arrange manicotti in the pan and cover with additional tomato sauce.
Sprinkle with grated Parmesan cheese, if desired. Use 1/2 of the Mozzarella Cheese on top of manicotti.
(I place a piece of parchment paper on top then foil to cover. Halfway through cooking remove foil & paper.)
Preheat oven to 350 degrees and bake 50-60 minutes until bubbly.
You may find it best to make these a day ahead and let them sit, covered, in the refrigerator before baking. You can go ahead and cook them right away but they will be firmer if you hold off.
Posted by joann_fla (My Page) on Sun, Oct 16, 11 at 9:32
I'd like to share my homemade Manicotti recipe that I have been making for years. I served it to our KT friend Cheryl_ok & her son when they were here with me. It's been added to Our recipes. It's really not hard at all.
(you will need a large jar of spaghetti sauce)
Serves 4, double for 8 people
3 Eggs at room temp.
3/4 Cups Water
3/4 Cups all-purpose Flour
1/4 ts salt
Put egges in blender and blend well, add water flour & salt blend well.
Cook like crepes:
Lightly oil a small frying pan and then heat the pan for about a minute over medium high heat. Spoon approximately two or three tablespoons of batter into the middle of the hot frypan.
Quickly and carefully tilt the pan in a circular motion until the batter forms a round, thin layer in the pan. (Similar to a crepe or a very thin pancake.)
Cook about 1 or 2 minutes until the shell surface appears dry.
Carefully turn the manicotti shell over using a spatula, and cook for an additional 30 seconds. Place on wax paper, fill crepe with filling and repeat.
Spoon about 2 or 3 Tablespoons into the center of a manicotti shell and roll. (Like a burrito)
or stack cooked shells on plate between waxed paper for use later.
Home-made manicotti shells may be frozen.
Cheese Manicotti Filling
16 oz Ricotta Cheese
1 Egg
8 oz shredded Mozzarella Cheese/diveded for topping
italian seasoning
salt & pepper
1/4 cup or more Spaghetti sauce, to thin filling some.
finely chopped Parsley (optional)
Parmasan cheese (optional)
Spoon your favorite tomato sauce into the bottom of the pan to cover.
Arrange manicotti in the pan and cover with additional tomato sauce.
Sprinkle with grated Parmesan cheese, if desired. Use 1/2 of the Mozzarella Cheese on top of manicotti.
(I place a piece of parchment paper on top then foil to cover. Halfway through cooking remove foil & paper.)
Preheat oven to 350 degrees and bake 50-60 minutes until bubbly.
You may find it best to make these a day ahead and let them sit, covered, in the refrigerator before baking. You can go ahead and cook them right away but they will be firmer if you hold off.
55. Chicken Pot Pie
Posted by ravencajun (My Page) on Wed, Oct 19, 11 at 14:59
Well I made this new recipe last night for Chicken pot pie and it was one of the best I have ever made and I only had to dirty one mixing bowl to make it! There was not one crumb left over! I will put it up as it was originally and at the bottom give my list of ingredients of what I used and the changes I made. This one is definitely a Keeper, it surpassed my own recipe. I love making several of these and putting them in the freezer wrapped in foil, then just take it out and bake it when I am wanting it.
Chicken Pot Pie To Die For! from COOKS.COM
1 (10 oz.) can Campbell's Cream of Chicken Soup or
Campbell's Chicken or Turkey Pot Pie Soup
1 1/2 cups frozen mixed vegetables, thawed
1 1/2 cups cubed, cooked chicken
3/4 cup chicken broth combined with 3 tablespoons flour (I left this quantity the same)
2 Pillsbury pie shells
Preheat oven to 400F.
Mix soup, vegetables (may use fresh vegetables), chicken, and broth. (The mixture should be somewhat thick.) If only chicken noodle soup is available, it may be pureed in the blender to make a smooth gravy.
Put mixture into the bottom pie shell. Cover with the top pie crust and crimp to seal. Slice a few vent holes in the top.(did it exactly the same)
Bake for 40 minutes or until golden. Cover pie edge with aluminum foil or a pie shield if it begins to brown too quickly.(Cooked mine for 1 hour)
Well I made this new recipe last night for Chicken pot pie and it was one of the best I have ever made and I only had to dirty one mixing bowl to make it! There was not one crumb left over! I will put it up as it was originally and at the bottom give my list of ingredients of what I used and the changes I made. This one is definitely a Keeper, it surpassed my own recipe. I love making several of these and putting them in the freezer wrapped in foil, then just take it out and bake it when I am wanting it.
Chicken Pot Pie To Die For! from COOKS.COM
1 (10 oz.) can Campbell's Cream of Chicken Soup or
Campbell's Chicken or Turkey Pot Pie Soup
1 1/2 cups frozen mixed vegetables, thawed
1 1/2 cups cubed, cooked chicken
3/4 cup chicken broth combined with 3 tablespoons flour (I left this quantity the same)
2 Pillsbury pie shells
Preheat oven to 400F.
Mix soup, vegetables (may use fresh vegetables), chicken, and broth. (The mixture should be somewhat thick.) If only chicken noodle soup is available, it may be pureed in the blender to make a smooth gravy.
Put mixture into the bottom pie shell. Cover with the top pie crust and crimp to seal. Slice a few vent holes in the top.(did it exactly the same)
Bake for 40 minutes or until golden. Cover pie edge with aluminum foil or a pie shield if it begins to brown too quickly.(Cooked mine for 1 hour)
56. Bacon Cheeseburger Meatloaf
Posted by lynn_d (My Page) on Mon, Jan 16, 12 at 12:05
I absolutely love this and make it when the urge for meatloaf hits! Thanks Paula Deen!
1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions
Directions
Preheat oven to 350 degrees F.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.
I absolutely love this and make it when the urge for meatloaf hits! Thanks Paula Deen!
1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions
Directions
Preheat oven to 350 degrees F.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.
57. Rigatoni and Sausage
From NitaAZ
1/2 a lb Penne Rigatoni
2 pound Italian sausage without casing
1 red bell pepper, diced
2 cups onion, finely chopped
2 tablespoon chopped garlic
2 teaspoon Basil
salt and pepper
1/2 cup olive oil
1 pound fresh spinach
Boil water, add some salt and Pasta and boil for 15 minutes until al dente, drain and put back in pan.
Brown sausage, remove to a bowl. Add some oil to pan and cook onion until glazed. Add in red pepper, garlic, Basil, salt and pepper and heat through for a few minutes. Add meat back to pan and reheat. Dump all into pasta and add about ¼ cup olive oil; stir. Throw in fresh spinach and stir around until it is wilted but not too wilted.
Serve with freshly grated Parmesan cheese. A salad goes great with this meal.
If you want to spice it up some you can use hot sausage or a mixture of both hot and mild. You can also add some red pepper flakes for some heat.
1/2 a lb Penne Rigatoni
2 pound Italian sausage without casing
1 red bell pepper, diced
2 cups onion, finely chopped
2 tablespoon chopped garlic
2 teaspoon Basil
salt and pepper
1/2 cup olive oil
1 pound fresh spinach
Boil water, add some salt and Pasta and boil for 15 minutes until al dente, drain and put back in pan.
Brown sausage, remove to a bowl. Add some oil to pan and cook onion until glazed. Add in red pepper, garlic, Basil, salt and pepper and heat through for a few minutes. Add meat back to pan and reheat. Dump all into pasta and add about ¼ cup olive oil; stir. Throw in fresh spinach and stir around until it is wilted but not too wilted.
Serve with freshly grated Parmesan cheese. A salad goes great with this meal.
If you want to spice it up some you can use hot sausage or a mixture of both hot and mild. You can also add some red pepper flakes for some heat.
58. How to Cook Spare Ribs in the Oven then on the Grill
Step 1
Use a sharp knife to cut loose one edge of the silver skin, the thin membrane found on the bone side of the ribs. Grab the edge with a paper towel and pull off the entire silver skin. Discard the skin.
Massage your favorite spice rub into the ribs, rubbing the mixture all over every part of the ribs. Place the ribs in a large zip-top plastic bag and set the bag in the refrigerator for two hours.
Step 3
Preheat the oven to 325 degrees Fahrenheit. Remove the bag of ribs from the refrigerator and let the ribs come to room temperature while the oven preheats.
Step 4
Line a large baking sheet with two layers of aluminum foil. Take the ribs out of the bag and set them on the foil. Bring up the edges of all of the sides of both sheets of foil and crimp them to form a package around the ribs.
Step 5
Slide the baking sheet into the oven and cook the ribs for two hours.
Step 6
Preheat the grill to medium high heat, between 200 and 250 degrees Fahrenheit. Move the charcoal briquettes to the outside perimeter of the grill or turn off one of the burners on a gas grill to prepare an indirect cooking surface.
Step 7
Remove the ribs from the oven and carefully open the foil package. Use tongs to place the ribs directly on the preheated grill over the portion of the grill that doesn't have briquettes directly under it, or non-lit portion of the grill. Cover and cook for 30 minutes.
Step 8
Open the grill and brush the ribs with barbecue sauce, then flip the ribs and cook with the grill closed for another 10 minutes. Repeat this process twice more until the ribs have cooked on the grill for an hour total.
Step 9
Remove the ribs from the grill with the tongs when the outsides have a nice, crusty sear. Place the ribs on a serving platter, slice them into individual ribs and serve warm with extra barbecue sauce.
Use a sharp knife to cut loose one edge of the silver skin, the thin membrane found on the bone side of the ribs. Grab the edge with a paper towel and pull off the entire silver skin. Discard the skin.
Massage your favorite spice rub into the ribs, rubbing the mixture all over every part of the ribs. Place the ribs in a large zip-top plastic bag and set the bag in the refrigerator for two hours.
Step 3
Preheat the oven to 325 degrees Fahrenheit. Remove the bag of ribs from the refrigerator and let the ribs come to room temperature while the oven preheats.
Step 4
Line a large baking sheet with two layers of aluminum foil. Take the ribs out of the bag and set them on the foil. Bring up the edges of all of the sides of both sheets of foil and crimp them to form a package around the ribs.
Step 5
Slide the baking sheet into the oven and cook the ribs for two hours.
Step 6
Preheat the grill to medium high heat, between 200 and 250 degrees Fahrenheit. Move the charcoal briquettes to the outside perimeter of the grill or turn off one of the burners on a gas grill to prepare an indirect cooking surface.
Step 7
Remove the ribs from the oven and carefully open the foil package. Use tongs to place the ribs directly on the preheated grill over the portion of the grill that doesn't have briquettes directly under it, or non-lit portion of the grill. Cover and cook for 30 minutes.
Step 8
Open the grill and brush the ribs with barbecue sauce, then flip the ribs and cook with the grill closed for another 10 minutes. Repeat this process twice more until the ribs have cooked on the grill for an hour total.
Step 9
Remove the ribs from the grill with the tongs when the outsides have a nice, crusty sear. Place the ribs on a serving platter, slice them into individual ribs and serve warm with extra barbecue sauce.
59. Baked Ham with Dr. Pepper Glaze
Joann_fla
I made this for Thanksgiving Dinner and it was great!
12 oz can Dr. Pepper or coke
sm jar ornage marmalade
1/2 cup brown sugar
mix all together,
bring to a boil and glaze hame throughout cooking
Place Ham cut side down in a baking dish,
Baste every 20 min. Foil pan & tent
its ready at 160 º inside temp
Do not overcook.
cook about 16-20 min pre pound
I made this for Thanksgiving Dinner and it was great!
12 oz can Dr. Pepper or coke
sm jar ornage marmalade
1/2 cup brown sugar
mix all together,
bring to a boil and glaze hame throughout cooking
Place Ham cut side down in a baking dish,
Baste every 20 min. Foil pan & tent
its ready at 160 º inside temp
Do not overcook.
cook about 16-20 min pre pound
*It's so beautifully arranged on the plate - you know someone's fingers have been all over it."
— Julia Child