Wednesday, November 4, 2009
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 oz) package dry Italian-style salad dressing mix
1/2 cup white wine ( I used 1 can chicken broth)
1 can condensed golden mushroom soup
4 ounces cream cheese with chives (softened)
1 pound angel hair pasta
1. Preheat oven to 325 degrees F
2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single later in a 9x13 inch baking dish. Pour sauce over.
3. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken adn sauce over pasta.
Tuesday, October 20, 2009
½ cup oil
1 large clove garlic, minced
3 leeks, washed, rimmed & cut into 1 inch slices
8 red potatoes quartered
1 pound whole small ready to eat carrots
Salt & Pepper generously
Heat oven to 500˚. Stir together oil & garlic in 2 cup heatproof glass measuring cup. Heat in microwave on high for 2 minutes. Arrange vegetables in single layer in large shallow baking pan. Pour oil mixture over vegetables. Toss & season with salt & pepper. Be sure cut side of potato is facing up. Place in center of oven and cook 20 min.
Tuesday, October 6, 2009
Tequila Lime Fettuccine (California Pizza Kitchen)
1 pound dry spinach fettuccine (or 2 pounds fresh)
½ c chopped fresh cilantro (2 T reserved for garnish/finish)
2 T minced fresh garlic
2 T minced jalapeno pepper
3 T unsalted butter (reserve 1 T per sauté)
½ c chicken stock
2 T gold tequila (apple juice, cooking wine, etc)
2 T freshly squeezed lime juice
3 T soy sauce
1 ¼ pounds chicken breast, diced ¾ inch
¼ medium red onion, very thinly sliced
½ medium red bell pepper, very thinly sliced
½ medium yellow bell pepper, very thinly sliced
½ medium green bell pepper, very thinly sliced
1 ½ c heavy cream (or ½ and ½ for lighter sauce)
Prepare rapidly boiling, salted water to cook past; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked slightly ahead of time, rinsed and oiled and then “flashed” (reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping.
Cook 1/3 c cilantro, garlic and jalapeno in 2 T butter over medium heat for 4-5 minutes. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a pastelike consistency; set aside.
Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted (become limp), add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes). When sauce is done, toss with well-drained spinach fettucine and reserved cilantro.Serve family style or transfer to serving dishes, evenly distributing chicken and vegetables.
Friday, September 18, 2009
1/4 cup light mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1 T. olive oil
1 red bell peppers, sliced
2 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
Good bread (foccacia, ciabatta, etc...)
Your choice of cheese (optional; I've used Parmesan and Provolone)
1. In a bowl mix sauce ingredients (mayo, garlic, lemon juice); refrigerate until ready to use.
2. Preheat grill or broiler.
3. In a separate bowl, toss veggies with olive oil until all are coated.
4. Grill or broil, turning as necessary and watching carefully until veggies are done to your likely.
5. Assemble sandwich: put sauce on bread, top with veggies, add cheese (if desired).
6. Enjoy the vegetarian goodness!
For sponge -
1/8 teaspoon active dry yeast
2 T. warm water (100 degrees)
1/3 cup warm water
1 cup bread flour
For bread -
1/2 T. active dry yeast
2 T. warm milk
2/3 cup warm water
1 T. olive oil
2 cups bread flour
1 1/2 tea. salt
To make sponge -
1. In a small bowl, stir together 1/8 tea. of the yeast and the 2 T. warm water; let stand 5 minutes or until creamy.
2. In a bowl, stir together yeast mixture, 1/3 cup of warm water, and 1 cup of bread flour; stir 4 minutes.
3. Cover with plastic wrap and let stand at room temperature for 12 hours or overnight.
To make bread (in a bread machine) -
1. In a small bowl, stir together 1/2 T. yeast and 2 T. warm milk; let stand 5 minutes or until creamy.
2. Put ingredients in bread machine in the following order (or that recommended by manufacturer): 2/3 cup warm water, oil, yeast mixture, sponge, bread flour, salt.
3. Select "dough cycle" and start bread machine.
4. When the dough cycle is complete, turn dough out on well-flour work surface and lightly make into 6 to 8 squares, rectangles, tear-drops, whatever and place on a cookie sheet lined with parchment paper.
5. Cover loaves with dampened kitchen towel and let raise 1 1/2 to 2 hours, until almost doubled in bulk.
6. Preheat oven to 425 degrees.
7. Cook mini loaves in preheated oven for 15-20 minutes, until light brown.
8. Cool loaves on wire rack.
(Can also make 2 larger loaves by just cutting the dough in half, if desired.)
1 (18.25 ounce) package Devil's Food Cake mix
1 (large) package chocolate pudding mix
1 cup sour cream
1/2 cup vegetable oil
4 eggs, beaten
1/2 cup warm water
2 cups mini semi-sweet chocolate chips
1. Preheat oven to 350 degrees.
2. Prepare and grease a 12-cup bundt pan, 2-8 inch cake pans, or other.
3. In a large bowl, mix together everything but the chocolate chips (the batter will be thick).
4. Stir in chocolate chips.
5. Pour batter into prepared cake pan/s.
6. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
7. Cool cake thoroughly in the pan (at least an hour and a half) before inverting on a plate.
PS: Frosting's probably not really necessary, but the fresh raspberry sure were good!
Sunday, May 3, 2009
1 (1 lb) box penne pasta
1 lb boneless chicken breast
1 (8 ounce) box frozen chopped spinach (I used fresh spinach and chopped it up myself)
1 (14 1/2 ounce) can Italian style diced tomatoes (drained)
2 (16 ounce) jars alfredo sauce(I use 'light' alfredo sauce to cut a few calories)
1 (8 ounce) can tomato sauce
1 (8 ounce) container sliced mushrooms red pepper flakes
parmesan cheese (optional)
1 Fill a medium size pot with water and add red pepper flakes, bring to boil and penne noodles.
2 Cut chicken into pieces and cook thorougly. Set aside and keep warm.
3 Saute mushrooms.
4 Unthaw spinach and drain out all excess water.
5 In a large saucepan mix alfredo sauce, tomatoes, tomato sauce, mushrooms, spinach and more red pepper flakes (to taste). Simmer on low for 15-20 minute.
6 Drain pasta and place in a large serving bowl.
7 Add chicken to pasta and stir.
8 Add sauce and stir.
9 Serve immediately and sprinkle with parmesean cheese and additional red pepper flakes if desired.
6 boneless skinless chicken breasts
½ cup grated parmesan cheese
¼ cup dry bread crumbs, or crushed croutons
1 tsp dried oregano leaves
1 tsp dried parsley
¼ tsp paprika
¼ tsp salt
½ tsp black pepper
1. Preheat oven to 400 degrees.
2. Spray cookie sheet with cooking spray.
3. Mix parmesan, bread crumbs, and seasonings in a plastic bag.
4. Shake chicken breasts in the seasoning bag and place on the cookie sheet.
5. Bake for 20 – 25 minutes.
6. Serve on the croissants.
1 pound lasagna noodles
1 pound ground beef
1 (26 oz.) jar spaghetti sauce (sometimes I make my own spaghetti sauce)
1 (15 oz.) container Ricotta cheese
½ cup grated parmesan cheese
4 cups shredded mozzarella cheese
1. Bring about 8 cups water to a boil.
2. Cook ground beef, and drain fat.
3. Add spaghetti sauce to meat and cook several minutes to blend flavors. (can add ¼ tsp garlic powder if you wish)
4. While sauce is cooking, add noodles to water and boil according to directions on the package, stirring occasionally, especially the first few minutes. When done, drain and keep noodles in pot. Cover them with cold water. (this makes them easier to handle – not so hot)
5. In a bowl, combine ricotta, parmesan, and eggs.
6. Preheat oven to 350 degrees.
7. Spread ½ cup meat sauce in the bottom of a 9x13 baking dish.
8. Top with 4 noodles, ricotta mixture, sauce, and cheese. (repeat this 4 or 5 times until ingredients are gone, or dish is full)
9. Cover with foil and bake for 1 hour. (tent the foil so all the cheese doesn’t stick to it when it melts)
10. Cool at least 15 minutes before serving.
2 Tbs. butter 2 cups cooked wild rice
1 Tbs. minced onion 1 cup half & half
¼ cup flour 1/3 cup grated carrots
4 cups chicken broth 3 Tbs. blanced, slivered almonds
Melt butter in large pan (dutch oven-size) and sauté onions until tender. Blend in flour and cook for 2 minutes. Gradually add the chicken broth, stirring constantly until mixture thickens. Add grated carrots and cook for 5 minutes. Stir in rice and almonds and simmer about 5 minutes. Blend in the half & half and heat to serving temperature
Do not boil.
Variations: Add 1/3 cup minced ham, 1 cup cooked chicken, and/or ½ cup frozen or canned corn with the rice and almonds.
NOTE: I cook the wild rice the day before. Cook 1 cup wild rice in 3 ½ cups water
After it starts to boil, cover and reduce heat and let simmer until water is absorbed—it takes about an hour.
This is one of my favorite soup recipes. Andrea, you asked for this recipe like 3 months ago and I am just now posting it. Sorry I am such a slacker.
Mom’s 3-Color Tortilla Soup
By: Frances Gray
1 Tbs. fat or oil
2-4 cloves of garlic, minced
1 cup onion, diced (or 2 Tbs. dry onion flakes added with canned tomatoes)
½ cup carrots, sliced (or one can)
1 medium zucchini sliced (cut lengthwise in quarters, trim out seeds, slice ¼ inch)
½ cup celery chopped
½ red bell pepper diced small
1 Tbs. ground cumin
1 tsp. dried oregano
1 cup medium or mild salsa
Optional: 1 small can of diced green chilies added with canned vegetables
1 quart chicken broth (or two, according to soup texture desired)
1 bunch fresh cilantro chopped (but across with scissors, and reserve a little for garnish)
1 can corn undrained (or, fresh corn is nice)
1 ½ cups cooked chicken chopped or torn
1 can tomatoes, diced
1 tsp. salt
½ tsp. ground pepper
1-2 cups tortilla chips, broken into small pieces (or noodle shaped tortilla chips)
Optional: ½ cup white cheese grated for garnish when serving (might make soup stringy)
In a large saucepan, melt the fat or oil over medium heat. Add the garlic, onion, carrots*, zucchini, celery and red bell pepper. Sauté for about 3 minutes, stirring occasionally, until the onion is translucent. Stir in the cumin and oregano and continue stirring another minute to combine the spices and vegetables. Add the salsa, broth, cilantro, corn, cooked chicken, and tomatoes. (Also add the diced green chilies if you are using them. ) Season with salt and pepper. Bring mixture to a boil, then simmer for 10 minutes.
To serve, garnish bowls of soup with fresh cilantro and pass around broken tortilla chips or noodle shaped chips and grated cheese (optional) to put on top.
Makes 8 servings.
*If carrots are canned add them with the salsa, etc.
(NOTE: Recipe can be altered according to preference or what you have on hand.)
1 Tb active dry yeast
1 Tb sugar
½ cup warm water
1 cup mild (scalded)
½ cup melted butter
½ cup sugar
¾ tsp salt
¼ cup instant potato flakes
2 eggs (beaten)
4 ½ cups flour
1. Put yeast in ½ cup warm water with 1 Tb sugar.
2. Scald milk and add butter, sugar, salt, and potato flakes.
3. Put in refrigerator to speed cooling.
4. When cool, add to yeast and stir.
5. Add beaten eggs and flour to make a soft dough.
6. Let raise for 3 hours and punch down.
7. Let raise for another 3 hours.
8. Preheat oven to 350 degrees.
9. Roll dough into a circle and cut into 16 pie shaped wedges.
10. Roll wedges up from the outside to the middle into crescent shapes and place on pan.
11. Bake for 15 minutes, and brush with stick of margarine while still hot.
8 boneless skinless chicken-breasts (cut in half)
1 envelop dry Italian salad dressing mix
¼ cup water
8-oz pkg. cream cheese (softened)
10 ¾ -oz can cream of chicken soup
4-oz can of mushrooms stems & pieces, drained (optional)
1. Place chicken in crockpot.
2. Combine salad dressing mix & water. Pour over chicken.
3. Cover. Cook on Low 3 hours.
4. Take out chicken. Put cream cheese & soup into crockpot and stir with wire whisk until well blended with no chunks. Stir in mushrooms. (I never use them because so many people I know don’t like them) Put chicken back in and pour sauce over chicken to coat.
5. Cover. Cook on Low 1 hour.
6. Serve over noodles or rice.
I have made these enchiladas with flour tortillas and corn tortillas. It's easier to make the enchiladas with flour tortillas, but I think corn tortillas taste better!
2 dozen 10-inch flour tortillas
2 pounds ground beef
1 ¼ pounds shredded cheddar cheese
2-3 tsp chili powder
½ cup salsa
2 (19 oz.) cans red enchilada sauce
1. Brown and drain ground beef.
2. Add chili powder and salsa.
3. Preheat oven to 350 degrees.
3. Microwave tortillas in the package for 1 minute. (this makes them soft)
4. Place a serving of seasoned ground beef in the center of a tortilla.
5. Top with 2 Tb enchilada sauce and 2 Tb shredded cheese.
6. Roll tightly lengthwise and place in a greased baking (casserole) dish.
7. When the dish is full, dribble 1 Tb enchilada sauce along the length of each enchilada, and top with cheese.
8. Heat in the oven for about 20 minutes. (if tortillas start to get too crispy and the centers still aren’t hot enough, cover with foil until they’re done.)
Thursday, April 16, 2009
1 pound lean ground beef
1 cup diced zucchini
1/4 cup chopped onion
1/4 cup chopped green pepper
2 teaspoons olive oil
1 cup tomato puree
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups mashed potatoes
1 cup crumbled feta cheese
1 (8 ounce) package refrigerated crescent
|1.||In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute the zucchini, onion and green pepper in oil until crisp-tender. Stir in the beef, tomato puree, oregano, salt and pepper; heat through.|
|2.||Spread mashed potatoes in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Top with beef mixture; sprinkle with feta cheese.|
|3.||Unroll crescent dough. Separate into four rectangles; arrange three rectangles over the casserole. Bake at 375 degrees F for 12-15 minutes or until top is browned. Roll remaining dough into two crescent rolls; bake for another use.|
Note: I did not have tomato puree, so I used a large can of diced tomatoes and put them in a blender for a couple of seconds. I also added some garlic when I was cooking the veggs and then I added some chili powder to the large skillet for a little more flavor.
Monday, April 13, 2009
Mel’s Banquet Chicken
5 Chicken breasts
6 garlic cloves or minced
½ c craisins
¼ c green olives
¼ c capers
3 bay leaves
¼ red wine vinegar
¼ c olive oil
2 T. oregano
Coarse salt, dash
Fresh ground pepper, dusting
½ c brown sugar
½ c cooking wine ( I used apple juice instead of cooking wine)
2 T cilantro
Mix all seasoning in pan. Add chicken. Bake at 350 F for 50-60 minutes. I would check after 30-40 minutes because the last time I made this I burnt it. This chicken is super delicious when it is not burnt:)
Monday, April 6, 2009
1 1/2 cups old-fashioned oats
2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup drained great Northern, cannellini or any white beans, liquid reserved
3 T butter, softened
1 cup firmly packed light brown sugar
2 large eggs
1 tsp. pure vanilla extract
1 cup milk-chocolate chips
1. Heat oven to 350 degrees.
2. Lightly coat 2 baking sheets with cooking spray.
3. In a blender, process oats until finely ground but not powdery.
4. Combine oats, flour, baking powder, baking soda, and salt in a bowl.
5. In a clean blender, puree beans and 2 T. reserved bean liquid until smooth.
6. Combine bean puree, butter, sugar, eggs, and vanilla in separate bowl and beat well.
7. With mixer on low speed, beat in oat and flour mixture.
8. Stir in chocolate chips by hand.
9. Drop batter (by the tablespoon) onto baking sheets.
10. Bake 15 to 17 minutes until centers are firm and edges are lightly browned.
11. Transfer to wire rack to cool.
1/2 tea. pepper
8 oz. cream cheese, room temperature
4 tea. butter, room temperature
2 cups cooked chicken, chopped
2 pkgs. crescent rolls
1. Preheat oven to 350 degrees.
2. Mix pepper, cream cheese, and butter in a bowl.
3. Add chicken and mix.
4. Drop a small ball of chicken mixture on wide end of uncooked crescent roll.
5. Roll up.
6. Dip roll in melted butter and roll in bread crumbs.
7. Bake for 20 minutes.
4 cups vegetable or chicken broth
4 cups tomato juice
1 T dried basil leaves
1 tea salt
1/2 tea dried oregano leaves
1/4 tea pepper
1 cup sliced carrots
1 cup chopped celery
1/2 cup chopped onion
2 garlic cloves, finely chopped
1 can (28 oz) diced tomatoes, undrained
1 1/2 cups uncooked rotini pasta (4 1/2 oz.)
1. In a 4- to 5-quart slow cooker, mix all ingredients except pasta.
2. Cover and cook on low for 7 to 8 hours or until vegetables are tender.
3. Stir in pasta.
4. Cover and cook on high for 15 to 20 minutes or until pasta is tender.
1 can crushed pineapple (drained thoroughly)
2 cans cherry pie filling
1 can sweetened condensed milk
1 large tub of Cool Whip
3/4 cup chopped nuts (optional)
1. Mix all of the ingredients in a large bowl.
3. Serve cold.
1 c. all-purpose flour
2 t. baking powder
6 T. butter
2 ounces semisweet chocolate (or 1/3 c. chocolate chips)
1 c. sugar (2/3 c. and 1/3 c. added separately)
3 T. plus 1/3 c. Dutch-processed cocoa
1 T. vanilla extract
¼ t. salt
1/3 c. milk
1 egg yolk
1/3 c. brown sugar
1 ½ c. hot water
1. Coat the inside of a 2 ½-5 quart slow cooker with cooking spray. (Note: the cake’s cooking time and final appearance will vary with crock pot size.)
2. Whisk together the flour and baking powder in a medium bowl and set aside.
3. Melt butter and chocolate on the stove or in the microwave.
4. Whisk together 2/3 c. sugar, 3 T. cocoa, vanilla, salt, milk and egg yolk.
5. Add the melted chocolate, the flour mixture and the last whisked items all together.
6. Spread the batter evenly in the slow cooker.
7. In a medium bowl whisk together the remaining sugar (white and brown), cocoa, and hot water, until the sugar is dissolved.
8. Pour the mixture over the batter in the slow cooker.
9. Cover and cook on high for 1-2 hours.
10. Even when the cake is done it will be very moist and floating on a layer of molten chocolate. You will know when the cake is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot.
11. When it is done, turn off the power and remove the lid (be careful not to let condensed steam from the lid drop onto the cake). Let cool for 25 minutes.
12. Serve with whipping cream or vanilla ice cream.
2 pkg. crescent rolls
11 oz. cream cheese, room temperature
1 cup mayonnaise
1 pkg. dry Ranch dressing
3/4 cup each: chopped or grated carrots, green peppers, cauliflower, broccoli, green onion
1. Preheat oven to 375 degrees.
2. Press both packages of rolls into a 15x11 pan (cookie sheet).
3. Bake rolls for 8 to 10 minutes. Cool completely.
4. Beat cream cheese and then add mayonnaise and dressing mix.
5. Spread mix over cooled crust.
6. Put veggies over dressing mixture and press in so it sticks.
7. Refrigerate and serve.
2 (8 oz.) cream cheese, room temperature
1 cup sugar
2 pkg. crescent rolls
1 egg yolk
1 tea vanilla
1. Preheat oven to 350 degrees.
2. Spread 1 package of crescent rolls on the bottom of a 9x13 pan.
3. Mix cream cheese, sugar, egg yolk, and vanilla with beaters.
4. Spread cream cheese mixture over rolls in 9x13.
5. Cover cream cheese mixture with 2nd package of rolls.
6. Bake for 30 minutes or until lightly brown.
Combine 1 cup powdered sugar and enough milk for glaze. Drizzle over hot danish.
1 dozen eggs
1/2 tea salt
2 cups sour cream (full fat, otherwise the eggs get watery)
2 cups shredded cheese
2 bell peppers (use different colors for a more interesting dish), chopped
Asparagus, blanched and chopped
1 small white onion, chopped
Tomato, seeded and chopped
1. Saute peppers and onion until slightly soft (not brown) and set aside.
2. Preheat oven to 350 degrees
3. In a bowl, beat eggs, sour cream, salt, and pepper until foamy.
4. Fold in 1 1/2 cups of cheese.
5. Mix in all the vegetables.
6. Spray 9x13 pan with cooking spray.
7. Dump in egg mixture.
8. Top with remaining 1/2 cup of cheese.
9. Bake in preheated oven for 40 minutes or until cooked through.
10. Serve with sour cream and/or salsa.
1 cup sugar
1/2 cup buttermilk
1 T corn syrup
1 cube butter or margarine
1/2 tea vanilla
1/2 tea baking soda
1. Boil sugar, buttermilk, corn syrup, and butter for 3 minutes in medium saucepan.
2. Let the mixture simmer for another 3 minutes.
3. Remove from heat and mix in vanilla.
4. Stir in baking soda.
5. Serve over French Toast or Pancakes.
1 cup butter and/or margarine
1 cup sugar
1 cup orange juice concentrate
1. Melt butter in a medium saucepan.
2. Add sugar and stir until dissolved.
3. Bring mixture to a soft boil.
4. Stir in orange juice concentrate until dissolved.
5. Serve over French Toast!
Thursday, April 2, 2009
a couple swigs of rice vinegar
touch of sugar
Add water if too much vinegar
cut up a cucumber and add dressing (vinegar and sugar). Tastes really good with shrimp or crab. Sauté the shrimp in olive oil until it turns pink and add a little of salt and pepper.
meat or tofu (fried tofu taste better)
whatever veggs you want to add
put olive oil in pan and heat up and add some garlic
add meat or tofu and mix
add stalks of broccoli and carrots or veggs that need to cook longer: keep uncovered
add broccoli and onion and then add oyster sauce (2 big spoonfuls). Let veggs cook down and then add some soy sauce, pepper and sugar. Mix and cook until your veggs are done. Keep adding ingredients until you like the taste.
6 Boneless skinless chicken breasts
¾ Cup butter
1 cup grated parmesan cheese
2 cloves garlic, minced
¼ Cup fresh chopped parsley
1 Cup herb-seasoned stuffing mix
¼ tsp. dried sage
¼ tsp. dried thyme
Rinse the chicken breasts and pat with paper towels to remove moisture. In a small bowl combine all ingredients except chicken. Stir together until well blended. Place each chick breast in herb mixture and pat it on to form a crust on both sides. Place in a 9x13 and bake for 45 mins at 325.
1 cup long grain rice
1 1/2 cups chicken stock
1 pinch salt
1 large garlic clove
2 teaspoons lemon zest, freshly grated
2 tablespoons unsalted butter
2 tablespoons fresh Italian parsley
1Place rinsed rice in the rice cooker bowl of your rice cooker.
2Add the chicken stock and salt; stir to combine, then place the garlic in the center on top of the rice.
3Close the cover and set for the regular cycle.
4When the machine switches to the Keep Warm cycle, add the lemon zest, butter, and parsley; stir to combine.
5Close the cover and let the rice steam for 10 minutes.
6Fluff the rice with a wooden or plastic rice paddle or wooden spoon.
7This rice will hold on Keep Warm for 1-2 hours.
8Before serving, remove garlic and discard.
Monday, March 16, 2009
3 skinless, boneless chicken breast halves
6 uncooked lasagna noodles
1 cube chicken bouillon
1/4 cup hot water
1 (8 ounce) package cream cheese, softened
2 cups shredded mozzarella cheese
1 (26 ounce) jar spaghetti sauce
1. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
2. Meanwhile, either place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred. Or microwave chicken until cooked, turning every few minutes, then shred.
3. Preheat oven to 350 degrees F. Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.
4. Spread 1/3 of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the half of the chicken mixture (this works best by dropping mixture onto the sauce using two spoons), and top with 3 lasagna noodles; repeat. Top with remaining sauce, and ?.k, jmhngbfvdcsz
5. Bake for 45 minutes in the preheated oven.
1 to 2 cans Diced tomatoes (better if they have green chilis in with them
Seasonings like: garlic powder, season salt, salt, pepper, and any other meat seasonings you like.
1 to 2 can of green chilis (depending on how hot you like it)
Place all ingredients in a crock pot. Add probably 1 cup water. Let cook on high for like 5 hours and then check. If cooked, then take the roast out and shred the meat. Add the shredded meat back to the pot and simmer for 1 hour. Serve on tortilla shells. Serve with rice if you like. Also can top with cheese or sour cream. The roast can be cooked over night if you think it will be a tough one. Just to the roast and plenty of water and some seasonings. Cook on Low over night. In the morning if cooked take the roast out and shred it and then add the tomatoes and green chilies to the crock pot and meat. (Make sure to pick out any access fat in the crock pot before add the tomatoes and green chilies.) Simmer on low until ready to eat.
3 pounds pork (shoulder & Boston butt work really well)
20 oz coke
1 1/2 cups ketchup
1 clove garlic
1- 1 1/2 cups brown sugar
1 cup tomatillo sauce (or crushed tomatillos)
Cut pork into small cubes, around 2", and place in crock-pot. Pour enough coke to cover meat. Add clove of garlic and ketchup - mix together. Cook on high for 3-4 hours or until tender enough to shred meat. Shred meat in a separate bowl. Remove liquid in crock pot except for enough to cover the shredded pork. Add brown sugar and tomatillo sauce to liquid in crock-pot. Add shredded meat. Let simmer until you're ready to eat.
1 cup water
2 cups stuffing mix
2 zucchini, medium-large, sliced in half lengthwise
12 precooked meatballs, cut in quarters
2 cups pasta sauce
1 cup shredded part-skim mozzarella cheese
Heat oven to 400 degrees. Bring water to a boil in a medium saucepan over high heat, add stuffing mix, cover and remove from heat. Using a melon baller or teaspoon, scoop out most of the pul from the zucchini halves. Place in a 9x9 inch (or similar size) baking dish coated with cooking spray. Fill each zucchini half with 1/4 cup stuffing and 12 meatball quarters, and top with 1/2 cup sauce. Cover with foil and bake for 20 minutes. Remove foil, sprinkle each zucchini half with 1/4 cup cheese and return to oven for 5 minutes, or until cheese is melted.
1 1/2 cups warm water
1 Tbls. yeast, rapid rise
2 Tbls. sugar
3-4 cups flour (3 1/2)
1/2 tsp. salt
1 cube butter
Toppings: Parmesan cheese, garlic powder, salad or vegetable supreme.
1. Mix water, yeast and sugar- dissolve.
2. Add in flour and salt and mix by hand.
3. Knead and let rise 10 minutes
4. Melt butter on large cookie sheet
5. Roll or press dough out almost size of cookie sheet
6. Cut into 14-16 strips and then cut lengthwise
7. Lat strips in butter on cookie sheet to coat and then turn over and place on sheet so butter
side is up. Do all strips.
8. Top with cheese, garlic, and/or salad supreme.
9. Let rise in cookie sheet for 20-25 minutes, until almost fills cookie sheet.
10. Cook at 350 degrees until golden brown, about 15-25 minutes.
1 lb. ground beef
1 can tomato soup
1/2 cup salsa
1/2 cup water
6 flour tortillas(6"), cut into 1" pieces
1/2 cup shredded cheddar cheese
Cook beef in 10" skillet until well browned, stirring to break up meat. Pour off fat. Stir in soup salsa, water, and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese. Can also add corn or green peppers.
Makes 4 servings.
1 1/2 lbs hamburger
1 chopped onion
1 15 oz. can pinto beans
1 15 oz. can black beans
1 15 oz. can kidney beans
3 8 oz. cans tomato sauce
1 4 oz. can chopped green chilies
2 Tbls. Taco seasoning
1 15 oz. can corn
1 1/4 cup water
Put hamburger and onion in soup pot and brown meat. Add salt and pepper to taste. Then add rest of ingredients and let simmer until flavors blend, about 1/2 hour. Top with grated cheese, corn chips, and sour cream. Can be frozen.
8 med potatoes
1 1/2 cups flour
2 quarts boiling water
1 cup diced celery (optional)
2 cubes butter
1 lg bottle cheese whiz (16 oz)
12 chicken bouillon cubes
Cook desired combination of vegetables in small amount of water(salted). I usually use a bag of california blend veggies and potatoes. In large pan- melt butter. Add flour and stir. Boil water with bouillon and add to flour and butter. Stir until thick. Add cheese whiz and stir until smooth. Pour vegetables with some of its water into cheese mix and stir.
Yields: 14 servings.
3 halves-3 whole chicken breasts
1 cup chopped onion
1 med. Green pepper chopped
1 zucchini chopped
2 cloves garlic minced
2 cans stewed tomatoes
1 can Ranch style pinto beans, drained
1 can Bush's regular baked beans
2/3 - 3/4 cup mild Picante sauce
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt
Cook chicken and chop into bite-size pieces, reserve. Cook onions, green peppers, zucchini, and garlic in 2 tsp. vegetable oil. Then add rest of ingredients except chicken. Simmer 20 minutes. Add chicken for the last few minutes. Garnish with sour cream, shredded cheese, chopped grean onions, diced avocados and olives if desired.
6 slices bacon
4 skinless, boneless chicken breast halves, cut into bite-size pieces
2 Tbsp. all-purpose flour
2 Tbsp. ranch dry salad dressing mix
1 1/4 cup whole milk
3 cups dried medium egg noodles
1 Tbsp. finely shredded Parmesan cheese
Cut bacon into narrow strips. In a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 Tbsp. of drippings. In the same skillet cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in bacon. Meanwhile, cook noodles according to package directions. Serve chicken with noodles; sprinkle with Parmesan.
Yield: 4 servings.
3 Tbs vegetable oil
2 1/2 pounds thin-cut chicken cutlets, cut into thin 2-inch long strips
2 Tbs grill seasoning, recommended brand Montreal Seasoning by McCormick
2 red bell peppers, cut into thin, 2-inch-long strips
1 onion, chopped
3 lg cloves garlic, chopped
3/4 cup hoisin sauce
1/4 cup chicken stock
1 8 oz can slice water chestnuts, drained
1/4 lb fresh bean sprouts
3 Tbs toasted sesame seeds
1 head iceberg lettuce
Place a large nonstick skillet over high heat with 3 Tbs of vegetable oil. Season the chicken with the grill seasoning and, once you see ripples in the oil, add the chicken pieces to the hot skillet in an even layer. Stir while it cooks through, about 3 minutes. Add the red bell pepper, onion, and garlic and continue to cook for 3-4 minutes.
While the chicken and veggies are cooking, combine the hoisin sauce and the chicken stock in a small bowl. Add the liquid to the chicken along with the drained water chestnuts and stir to coat everything in the sauce. Cook for about another minute to heat up the water chestnuts, then add in the bean sprouts. Stir to combine and transfer to a serving bowl. Sprinkle the top with the toasted sesame seeds.
Remove the core of the iceberg lettuce by slamming the head, root end down, on the countertop--really slam it! Once you turn the head over, you'll find that the root can be easily pulled out away from the leaves. Cut the head into 6 wedges and arrange the wedges around the bowl of chicken, making the leaves resemble the petals of a flower.
Yields: 8 servings
3 Tbs. vegetable oil, divided
3 1/4 cup chicken stock, divided
1 1/2 cups jasmine rice
salt and black pepper
1 16oz bag of broccoli florets
4 boneless, skinless chicken breasts, 6-8 oz each, cut into large bite-size pieces
1 lg onion, thinly sliced
3 lg garlic cloves, chopped
1 red bell pepper, seeded and sliced
1/2 tsp. red pepper flakes, optional
1 tsp. ground coriander
1/2 cup orange juice
1/2 cup hoisin sauce
1 5oz can sliced water chestnuts
1 cup roasted, unsalted cashews
1/4 cup cilantro or parsley leaves, about a handful, chopped
To a sauce pot over medium-high heat, add 1 turn of the pan of vegetable oil to a sauce pot, about 1 tablespoon. Once hot, add jasmine rice, a little salt and pepper, and stir to coat in the oil. Add 2 3/4 cups chicken stock, bring to a bubble then place a lid on the pot and turn heat down to medium. Cook according to package directions, about 18 minutes.
As the stock for the rice is coming up to a simmer, blanch the broccoli: Place a medium skillet filled with one inch of water over high heat with a tight fitting lid. Bring up to a boil, add some salt and the broccoli florets then cover and cook for 2 minutes. Drain the broccoli and reserve.
As the broccoli starts working, start the chicken: Place a large non-stick skillet over medium-high heat with 2 turns of the pan of vegetable oil, about 2 tablespoons. When the oil ripples, add the chicken, spreading it out in an even layer. Let it completely brown up on one side, you will have to resist the urge to stir it for about 2-3 minutes. Give the skillet a shake, stir and continue to cook and brown the chicken for 5 minutes. Remove chicken from skillet to a plate and reserve. Return the skillet to the heat, add 1 more turn of the pan of vegetable oil, about a tablespoon. Once oil ripples, add onion, garlic, red bell pepper, red pepper flakes, ground coriander and some salt and pepper. Cook, stirring frequently, for 2-3 minutes.
In a small bowl combine the orange juice and hoisin sauce. Add the mixture to the skillet with the veggies along with the slice water chestnuts adn the reserved chicken. Sitr to combine and add in the remaining 1/2 cup of chicken stock and the blanched broccoli florets. Cook the veggies and chicken together for about 2 minutes, or until everything is nicely coated and cooked through. Add the cashews and the cilantro or parsley and remove from heat.
Remove the lid from the rice pot and fluff the rice with a fork. Serve orange cashew chicken with a spoonful of ricew on top of each portion.
Yields 4 servings
1 can cream of chicken soup
1/2 can milk or water
3 chicken breast halves
chicken bouillon granules (not more than a tsp.)
Blend soup and milk or water (I don't usually blend it). Cook chicken and dice. Heat soup mixture in pan and add seasoning to taste. Then add chicken and heat until warmed through. Serve over rice with toppings.
Toppings:Cheese, olives, chinese chow mien noodles, pineapple, red bell peppers, corn, etc.
3 lbs. chicken breasts, baked and chunked
1 dozen flour tortillas, torn into quarters
1/2 lb. Monterey Jack cheese, shredded
1/2 lb. Cheddar cheese, shredded
1/2 cup mild taco sauce
1 can cream of Mushroom soup
1 can cream of Chicken soup
1 can chili without beans
1/2 cup milk
1 small can chopped green chili peppers
1 small onion, chopped
(These ingredients will give you a bit more than you need. Use your best judgment when building this casserole so that it doesn't overfill your pan. ) Layer in a 9x13 un-greased pan: 1/2 chicken, 1/2 tortillas, 1/2 sauce, 1/2 cheese. Repeat layers. Place dish in jelly roll pan lined with aluminum foil to catch any drips. Bake at 350 degrees for 40-60 minutes, until bubbles. Let sit for a few minutes before serving with sour cream.
1 can Cream of Chicken soup
1 can creamed corn
1/3 cup chopped green onions
3 Tbs. taco or fajita seasoning mix
2 cans (5oz) premium chunk chicken (you can use reg. cooked chicken)
1/2 cup sour cream
1/4 cup milk
1 1/2 cups shredded cheddar cheese, divided
1/2 cup canned ripe olives, sliced (optional)
10-12 flour tortillas
Mix first 8 ingredients using only half the cheese. Spread 1/2 cup chicken mixture on each tortilla. Roll up and place side seam down in a 9x13 baking dish. Repeat until all tortillas filled. Pour remaining mixture on top. Top with remaining cheese and olives. Microwave on high for 10-12 minutes or bake at 350 degrees for 15-20 minutes until heated through.
Friday, March 13, 2009
Then, roll it out into a log and divide it into 16 pieces.
Cook for 15 minutes.
Thursday, February 26, 2009
16 oz bowtie pasta
1 package of costco mixed greens
1/2 pack red grapes cut in half
1 cup pine nuts
1 cup graded parmesan cheese
3 cooked, cut chicken breasts
2/3 cup rice vinegar
1/2 cup honey
2 Tbsp lemon juice
2 tsp sweet hungarian paprika
2 tsp celery seeds
dash of salt and pepper
1 1/2 cup oil (I usually use 1/2 olive oil and 1/2 vegetable oil)
Cook pasta and cool. Combine all ingredients and pour dressing over it.
1 package cream cheese (8 oz)
3 Tbsp softened butter
1 small can mushrooms(optional)
2 packages crescent rolls
pepperidge farm dressing
Cook chicken breasts. ( I usually cook them in the microwave for
about 10 minutes.) Cut into small pieces- mix with softened cream cheese and
butter. Put cream cheese mixture in the center of 1 crescent roll triangle. (make sure that
you form the crescent dough into a round circle and put enough mixture
into it. About 1/8-1/4 cup.) Seal the edges to form a round ball. You can freeze them at this point.
Dip roll into some melted butter and then roll in the dressing. Place on ungreased
baking sheet. Bake at 350 for 35 minutes or until golden brown. Serve with sauce.
Sauce: 1 can cream of chicken soup
1/2 cup sour cream
1 tsp lemon juice
Heat the above mixture then serve.
1 can red enchilada sauce
1 can coke
1 1/2 c. brown sugar
Place pork in crock-pot and fill it half way up with water. Cook roast on high for 4-5 hours. Drain off water. Shred and de-fat pork. Mix together ingredients (sauce, coke, brown sugar) and put on top of pork. Cook an additional 2 hours on high. Then set on low until ready to serve.
2 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
1/2 bunch fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
CILANTRO RANCH DRESSING
1 packet TRADITIONAL Hidden Valley Ranch mix
1 c. sour cream
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
Mix all ingredients together in the blender and chill.
Here is how to put it all together: Warm a large tortilla in a pan. Remove to plate and add shredded cheese, beans, rice, pork, then lettuce (I used a mix of red leaf and iceburg) If you have a little pico de gallo and guacamole, that is a bonus. Also some crunched up tortilla chips! Serve with the cilantro ranch dressing.
1 cup flour
6 Tbsp 1 tsp sesame seeds (I excluded this because I am allegric)
12 Tbsp soy sauce
6 Tbsp 1 tsp water
4 cups granulated sugar
2 cups vinegar
1. Thaw out chicken breasts
2. Preheat oven to 350 degrees
3. Whip eggs in one bowl; in another bowl combine the flour and sesame seeds
4. Dip each chicken breast in the egg mixture and then roll in evenly and heavily in the flour mixture and place in a greased cake pan.
5. Mix soy sauce, vinegar, water, and sugar together.
6. Portion out this sauce over the chicken breast and bake at 350 degrees for 30-35 minutes uncovered.
1 can cream of celery soup
1 can cream of mushroom soup
1/2 can water
1 1/2 lbs cubed stew meat (round steak, cut long and thin)
No need to brown meat. Simple mix all ingredients and bake. Cover at 275 degrees for 3 to 4 hours. Serve with cooked egg noodles.
1/2 lb ground beef
1/4 c uncooked rice
1/4 c milk or water
2 Tbsp chopped onion
1/2 tsp salt
1/4 tsp celery salt
1/8 tsp garlic salt
dash of pepper
fry in 1 Tbsp shortening until brown
Add to skillet:
1/2 tsp worcestershire sauce
1 can tomato sauce
1/2 c water
Simmer for 45 minutues. May need to add water. Serve over cooked rice.
1 tsp veggie oil
1/2 cup water
1/3 cup soy sauce
1/3 cup packed light brown sugar
1 garlic clove
1/2 tsp grated ginger
Add oil to fry pan and warm over medium heat. Add shredded chicken until warm. Combine and add all remaining ingredients and bring to a boil. Cover, reduce heat and simmer 20 minutes. Serve over rice.
1 can drained Bamboo shoots (strips) (Brand: Aroy-D)
1 can coconut milk (Brand: Chaokoh)
2 spoons Red curry paste (Brand: Mae Ploy)
Long green beans (cut as same length as bamboo shoots)
Basil to taste
2 chicken breasts cut
Add coconut milk to large skillet on the stove and let simmer for 5 minutes on medium or medium-high heat. Then add 2 spoons of curry. Then add chicken. Add fish sauce (start with 5 dashes) and sugar (1 tsp). Cover and let simmer for 3-4 minutes. Then add bamboo shoots and green beans. Cook for 10 minutes. Continue to add curry and sugar for your taste. I usually end up adding more curry and sugar and a couple more drops of fish sauce. Turn off heat and add basil leaves.
Tuesday, February 3, 2009
Chicken (prepared any way you like; I just "browned" mine on the stove top)
Lettuce (I just used a bag to make it super easy)
Can of corn, drained (or you can use frozen, I'm sure)
Can of black beans, drained and rinsed
Shredded cheese (I used Colby Jack)
Crushed up tortilla chips and/or onion straws (depending on preference)
Note: you'll notice there are no measurements because it's up to how many people you're serving and how much you want of each thing - I just guessed it all out. Like I said, it's hard to mess up.
1/2 cup BBQ sauce
1/2 cup Ranch dressing (I used Hidden Valley, I'm sure whatever is fine)
1. Put chicken, lettuce, corn, beans, and tomato in a bowl and mix up, set aside.
2. In separate bowl, mix up BBQ sauce and Ranch (you may like more or less BBQ or Ranch, up to you).
3. Put lettuce mixture in bowls or on plates and top with shredded cheese, avocado, and tortilla chips (or onion straws).
4. Put dressing on and mix up and eat!
2 cups elbow macaroni
2 eggs, beaten
1 14 oz. can evaporated milk + 1/4 cup milk + 1/4 cup water (2 cups total)
1/2 cup margarine, melted
3 cups grated sharp cheddar
1 cup bread crumbs
1 teaspoon paprika
1/4 cup grated Parmesan (can use the fridge kind)
1. Preaheat the oven to 350 degrees.
2. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until almost tender, 10 to 12 minutes. Drain, rinse with cold water, and set aside.
3. In a larger bowl, beat the eggs with the milk and 1/4 cup melted margarine.
4. Put half the macaroni into a greased 2-quart casserole dish and top with half the cheddar cheese. Repeat.
5. Pour the milk mixture over the macaroni and cheese.
6. In a small bowl, mix the bread crumbs with the paprika, the remaining butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni.
7. Bake until brown and bubbly, 40 to 45 minutes. Serve warm.