MBA Wives Do Dinner

Pasta Primavera with Pesto

2011-07-11T16:44:00.000-07:00

From the same magazine as the chicken and asparagus stir-fry.

Ingredients:

2 cups fresh broccoli florets, cut into bite-sized pieces

1/4 lb. sugar snap peas, sliced in half

8 oz. dried spaghetti

1 cup prepared pesto

1 tbsp. extra-virgin olive oil

2 garlic cloves, finely chopped

1/2 cup cherry tomatoes, halved

3 medium carrots, trimmed, peeled and coarsely grated

1/3 cup grated Parmesan cheese

Kosher salt, to taste

Freshly ground black pepper, to taste

Directions:

1. Bring a large pot of salted water to a boil. Have ready a bowl of ice water. Drop the broccoli and peas into the boiling water; cook until bright green and tender, about 1 minute. Transfer vegetables with a slotted spoon to the ice water to stop cooking. Once cooled, drain.

2. Stir the pasta into the boiling water. Cook according to package instructions. Drain pasta and transfer to a large bowl. While pasta is still warm, add the pesto and toss until combined.

3. While the pasta cooks, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring until fragrant, about 30 seconds. Add the tomatoes and cook 1 minute. Add the broccoli-peas mixture, carrots and a pinch of salt. Cook veggies until warmed through, 1 to 2 minutes. Add them to pasta mixture and toss. Then add cheese, season with salt and pepper and serve.

Chicken and Asparagus Stir-Fry

2011-07-11T16:23:00.000-07:00

Pulled this out of a magazine. Tyler especially liked it.

Ingredients:

1 lb. chicken breast cut into 1-inch chunks

3 scallions, thinly sliced, tops reserved

2 garlic cloves, finely chopped, divided

1 1-inch piece fresh ginger, peeled and finely chopped, divided

1 1/2 tbsp. sugar

1 tbsp. soy sauce

2 tsp. cornstarch, divided

1 tbsp. rice wine vinegar

1 tbsp. dark sesame oil

1 tsp. kosher salt, divided

3 tbsp. peanut oil, divided

1 lb. asparagus, trimmed and cut into 1 1/2-inch pieces

3/4 tsp. red pepper flakes

1 tbsp. hoisin sauce

3 tbsp. chopped roasted peanuts

Cooked rice for serving

Directions:

1. In a medium bowl, toss chicken with the sliced scallions, half of each the garlic and the ginger, sugar, soy sauce, 1 tsp. cornstarch, rice wine vinegar, sesame oil and 3/4 tsp. salt. Refrigerate for at least 1 hour.

2. In a bowl, whisk together 1 tsp. cornstarch and 3 tbsp. water. Heat a large skillet over high heat. Add 1 tbsp. peanut oil and heat until shimmering. Add the asparagus and cook for 30 seconds. Stir in remaining garlic and ginger, 3 tbsp. water and 1/4 tsp. salt. Stir-fry until crisp-tender, about 3 minutes. Add more water, a tablespoon at a time, as needed, to keep skillet from becoming completely dry. Transfer veggies to a plate.

3. Return skillet to stove top and warm the remaining 2 tbsp. oil. Add the chicken in its marinade and red pepper flakes. Stir-fry until nearly cooked through, about 2 minutes. Stir in the hoisin sauce and asparagus. Give the cornstarch slurry a quick whisk and add to the pan. Simmer stir-fry until thickened, about 2 minutes. Toss in peanuts. Taste and adjust seasoning; serve over rice and garnish with sliced scallion tops.

*I only put in 1/2 tsp. red pepper flakes and it was plenty for me. Tyler probably could have handled the 3/4 tsp. , so if you like it spicy put it all in. This has tons of flavor with all the fresh ingredients.

** they also said you could swap in broccoli instead, one head, trimmed and cut into bite-sized pieces.

Chicken Enchiladas

2011-05-01T17:47:00.000-07:00

So did you all even realize that I, too, am a contributor to this blog? Considering I haven't updated my family blog since February 2009, I am lucky to even be posting anything at all!

This recipe is from one of the first cookbooks I ever received once I was out on my own. The book is superlame and it's called the Great American Favorite Brand Name Cookbook. In the 11+ years that I've owned this book, I've cooked exactly 3 recipes from it and 2 of the 3 were gross. The enchiladas were good - super simple, but they taste better than the effort required. Now that we are moving soon I am getting rid of stuff and since the only reason I have kept this book this long is for this single recipe, I figured I'd throw it up on here and get rid of the book! So here I am MBA Wives World!

By the way, when I made this recipe the first time in college, it was the first time I remember ever having fresh cilantro. Maybe that's why I remember this recipe as being fantastic...

Also, I use fat-free or reduced-fat everything and it still tastes good...

Chicken Enchiladas
1 3/4 cups sour cream
1/2 cup chopped green onions
1/3 cup minced fresh cilantro
1 T minced fresh jalapeno
1 t ground cumin
1 T vegetable oil
12 oz boneless, skinless chicken breasts, cut into 3x1" strips
1 t minced garlic
8 flour tortillas (8")
1 cup shredded cheddar cheese
1 cup salsa
1 small tomato, chopped
Sprigs of cilantro

1. Preheat oven to 350. Spray 13x9" pan with cooking spray.
2. In a small bowl, mix together sour cream, onions, cilantro, jalapeno and cumin.
3. Spray nonstick skillet with cooking spray, pour in the oil and heat over medium-high heat. Add the chicken and garlic and saute for 4 mins or until the juices run clear when the chicken is pierced with a fork.
4. Divide the chicken strips among the 8 tortillas, placing them down the center. Top with the sour cream mixture, then roll them up and place them, seam side down, in the baking dish.
5. Sprinkle with cheese, cover with foil and bake for 30 mins. or until bubbly. Spoon salsa in a strip down the enter and sprinkle the salsa with the tomato. Garnish with the sprigs of cilantro. Serve Hot!

Black Bean Vegetable Soup

2010-09-23T19:15:00.000-07:00

This is one that we will be making again. I got it from allrecipes.com. It is healthy, fast and delicious. I cooked beans two days before. It was the first time I had actually cooked black beans and not used canned. I put in 2 cans of chicken broth instead of the 4 cups vegetable broth. I also put in celery and fresh parsley and cilantro. I added 3 garlic cloves and a little more chilli powder based on others recommendations. I also added more beans. I put all the vegetables in my food processor except for some beans and the corn. But we don't like a lot of chunky vegetables. Have I told you that I am in love with my food processor. I use it almost every day. It has made cooking way easier. I highly recommend one. By the way please share recipes. I know you are cooking:) Especially you Natalie...Share some of those vegetarian dishes:)

Prep time: 15 min Cook time: 35 min Servings: 8

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
1/4 teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes

Directions

In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Nutritional Information

Amount Per Serving Calories: 164 | Total Fat: 3.4g | Cholesterol: 0mg

Chipotle Shrimp Taco with Avocado Salsa Verde

2010-09-16T14:43:00.000-07:00

Shawn is on this big health kick so I have been trying to make him healthy meals. We thought this was good but it definitely has a kick to it. I used my food processor and it made it even easier.

Avocado Salsa:

1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

Shrimp:

1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges

Directions

Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

Spring Green Salad with Strawberries, Avocado, and Kiwi

2010-09-16T14:40:00.000-07:00

Spring Green Salad with Strawberries, Avocado, and Kiwi

My mom makes this salad often. She just made it for a wedding and everyone wanted the recipe. It is delicious.

From: California Heritage Continues A Cookbook (revised by Janice Gray)

Serves: 6

This beautiful salad is extremely light and colorful.

Salad

12 strawberries, sliced

3 kiwi, peeled and sliced

1 head Boston lettuce or mixture of greens

1 avocado, cut into cubes

Orange Dressing (below)

Combine all ingredients except avocado and dressing and chill. Just before serving add avocado and toss with dressing.

Orange Dressing

1/3 cup olive old

3 tablespoons raspberry vinegar

3 tablespoons fresh orange juice

1/2 teaspoon salt

1/8 teaspoon cracked pepper

1/8 c. sugar

Combine all ingredients and mix well.

Pesto Minestrone

2010-09-08T18:06:00.000-07:00

One of my favorite soups!

Pesto Minestrone
Olive oil
Yellow onion (finely chopped)
7 cups chicken broth (we could use veggie broth)
Green cabbage (1 head) or coleslaw package
1 cup diced fresh tomatoes
1 carrot finely chopped (I used baby carrots because we always have those)
1 yellow potato
1 can chickpeas/garbanzo beans
2 zucchini diced
1 cup ditalani pasta
Bertinelli’s basil pesto 1 package/jar

Cook onion with olive oil for a couple of minutes then add green cabbage, diced tomatoes, carrots and yellow potato.

Cook veggies for 7-10 minutes.

Add chicken broth and simmer for 30 minutes.

Add chickpeas and zuchinni and simmer for 5 minutes.

Add pasta and simmer for 10 minutes.

Serve with a spoonful of pesto mixed in to each individual bowl. If desired top with freshly grated parmesan.

Tortellini Soup

2010-07-21T12:13:00.000-07:00

Tortellini Soup

This is a quick and easy recipe!

Ingredients:

1 package of tortellini noodles
2 cans of Progresso Tomato Basil Soup
1 container of onion and chive cream cheese

Directions:

Boil tortellini noodles in chicken broth. Once noodles are soft, take out and set aside one cup of broth. Add 1-2 cans of Progresso Tomato Basil Soup. Mix 1 cup of broth with 1 container of chive/onion cream cheese. Add mixture to soup and let sit until warm throughout.

Marabella Chicken

2010-06-25T21:18:00.000-07:00

Marabella Chicken

¼ cup Italian seasoning
1 jar capers
½ tsp black pepper
½ cup olive oil
1 tsp. salt
½ cup lemon juice
1 cup prunes
1 jar Spanish olives
2 Tbs. garlic
1 bay leaf

Place 8-10 chicken breasts in a large bowl with lid. Pour all the above ingredients over chicken and marinate at least 4 hours. (Can marinate overnight.) Spray a cookie sheet and place chicken and marinade on sheet. Mix together ½ cup brown sugar and ½ cup apple juice and pour over chicken. (You may need 2 cookie sheets.) Bake 325˚ for 40 min. Serve on a tray.

Indian Chicken Curry

2010-06-25T10:18:00.000-07:00

Indian Chicken Curry

Ingredients:

1.5 lbs of boneless/skinless chicken thighs (I used chicken breast)
3 tbsp Canola oil
1 Yellow onion sliced
2 cloves garlic minced
2 tbsp fresh ginger chopped (I used ground ginger like 1/2 tsp)
1/2 cup tomato sauce
2/3 cup chicken broth
2/3 cup plain yogurt
2 tsp Garam Marsala
2 tbsp cilantro chopped
1/2 cup roasted cashews chopped (I didn't use this)

1. Brown the chicken in oil
2. Using a slotted spoon transfer the chicken to a plate
3. Add onion to the drippings and saute for 4-5 minutes
4. Stir in garlic and ginger, saute until softened about 1 minute
5. Stir in tomato sauce and chicken broth
6. Return chicken to the sauce and bring to a simmer
7. Reduce heat to medium-low for about 20-25 minutes
8. Remove from heat and let stand for 5 minutes
9. Stir in yogurt garam marsala and 2 tbsps of cilantro
10. Serve over a bed of rice and sprinkle with cilantro and cashews

Don't add the yogurt too soon or it will curdle!

Chicken Parmesan

2010-03-30T15:13:00.000-07:00

from Sisters Cafe blog
Sauce Ingredients:

2 Tb. olive oil
1 large onion, chopped (approx 1 cup)
2 cloves garlic, crushed
3 cans Italian diced tomatoes
1 Tbs. sugar
1/2 tsp basil
1 tsp. oregano
3/4 tsp. salt
1/2 tsp. pepper

Saute onion and garlic in olive oil until onions are tender and transparent. Add the rest of the ingredients and let simmer for 10 minutes.

Chicken Ingredients:

1-2 lbs chicken breasts
2 eggs
Italian breadcrumbs
1/4-1/2 cup olive oil
8 oz very thinly sliced mozzarella
1/4 cup Parmesan cheese

Dip the chicken in egg and then in bread crumbs. Heat oil and cook chicken 2-3 minutes on each side. Put chicken on the bottom of a large baking dish (9x13). Put one thin slice of mozzarella and sprinkle with Parmesan on each breast and half of sauce on top. Repeat. Cover with foil and bake for 30-35 minutes at 350 degrees. Top with grated Parmesan cheese.

Lowfat version:
skip breading and frying of the chicken. Place the chicken raw in the dish and do one layer of the cheeses then top with sauce. Bake a little longer- more like 40 minutes.

Chicken Cordon Bleu Bake

2010-03-30T15:09:00.000-07:00

From Sisters Cafe blog
Ingredients:

2 packages reduced sodium stuffing mix
1 can (10.75oz) cream of chicken soup
1 cup milk
1/2 tsp. pepper
3/4 lb sliced deli ham, cut into 1 inch strips
1 cup swiss cheese shredded
2 cups cheddar cheese shredded
2 cups cooked chicken, cubed

Directions:

Prepare stuffing mixes according to directions on box. Meanwhile in a bowl, combine soup and milk. Put chicken in a greased 9x13 baking dish. Sprinkle with pepper. Layer with ham, swiss cheese and 1 cup of cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese. At this point you can freeze. Thaw in refrigerator overnight. Remove from fridge 30 minutes before baking. cover and bake at 350 for 45 minutes. Uncover and bake 10-15 minutes longer.

Yummy Chili Cheese Bundles

2010-03-30T12:01:00.000-07:00

Ingredients:

12 Rhodes Texas rolls, thawed but still cold
1/2 cup chopped onion
2 garlic cloves, minced
2 Tbs. oil
2 1/2 cups cooked diced chicken
1/2 cup chili sauce
1 8 oz package cream cheese
1 cup grated cheddar cheese
flour

Directions:

In skillet saute onion and garlic in oil until onion is tender. Then drain. In a bowl, combine onion and garlic, chicken, chili sauce, cream cheese and cheddar cheese. Flatten each roll into a 6-inch circle and dust with flour. Turn flour side down. Spoon about 1/3 cup mixture onto the center of each roll. Pull opposite edges up, pinch together and tuck under forming a center seam. Pinch side edges and tuck underneath. Place filled bundles in jumbo muffin tins or on a large baking sheet, sprayed with non-stick cooking spray. Cover with sprayed plastic wrap. Let rise 15-20 minutes. Remove wrap and bake at 350 degrees for 25 minutes or until golden brown. Remove from pan and serve warm.

Sweet 'n' sour meatballs

2010-03-30T11:55:00.000-07:00

Ingredients:

1 egg
1/4 cup seasoned bread crumbs
1/2 tsp. salt
1/4 tsp ground ginger
dash pepper
1 lb ground beef
1 can (20 oz) pineapple chunks
1/4 cup cider vinegar
1/4 cup packed brown sugar
2 Tbs. soy sauce
1 cup sliced carrots
1 med green pepper, julienned
1 Tbs. cornstarch
2 Tbs. cold water
Hot cooked rice

Directions:

In a bowl, combine the first five ingredients. Add beef and mix well. Shape into 1 in balls. In a skillet over medium heat, brown meatballs until no longer pink; drain. Drain pineapple, reserving juice to measure 1 cup. Stir in vinegar, brown sugar and soy sauce; pour over meatballs. Add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until carrots are crisp-tender. Stir in green pepper and pineapple; cover and simmer 5 minutes longer or until pepper is crisp-tender. Combine cornstarch and water until smooth; stir into meatball mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Serves 4-6

Stir-Fried Steak and Veggies

2010-03-30T11:46:00.000-07:00

Ingredients:

1 Tbs. cornstarch
1 Tbs. brown sugar
3/4 tsp. ground ginger
1/2 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. pepper
1/2 cup cold water
1/4 cup soy sauce
1 lb boneless sirloin steak, cut into thin strips
2 Tbs. vegetable oil
2 cups broccoli florets
2 cups cauliflowerets
1 lg onion, chopped
1 cup sliced carrots

Hot cooked rice

Directions:

In a small bowl, whisk together the first eight ingredients until smooth; set aside. In a skillet or wok, stir-fry steak in oil for 3-5 minutes. Add broccoli, cauliflower, onion, carrots, and soy sauce mixture; cover and cook for 8 minutes or until vegetables are crisp-tender, stirring occasionally. serve over rice.

Serves:4

Awesome Egg Rolls

2010-03-30T11:37:00.000-07:00

From allrecipes
Ingredients:

6 cups cabbage, shredded
1 carrot, shredded
1/2 cup fresh bean sprouts
1 celery stalk, diced
2 Tbs. chopped onion
1 (4oz) can shrimp, drained (I used shredded chicken, can also use pork)
2 Tbs. soy sauce
1/8 tsp. garlic powder
black pepper to taste
1 egg beaten
cornstarch
20 egg roll wrappers
vegetable oil for frying

Directions:

1. In a large bowl, mix together cabbage, carrots, sprouts, celery and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper.
2.Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix and allow to sit for 10 minutes.
3.Mix 1 Tbs. cornstarch with 2 Tbs. cold water. Set aside.
4. Place 2 or 3 Tbs. of shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.
5. Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F. Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels.

Quick Cheesy Ravioli Bake

2010-03-30T11:26:00.000-07:00

From You got Served blog
Ingredients:

1 lb sweet or hot Italian sausage, casings removed
1 Tbs. olive oil
3 garlic cloves, minced
1 Tbs. tomato paste
1 (28 oz) can crushed tomatoes
3 Tbs. minced fresh basil
1/4 cup heavy cream
salt and pepper
2 (9oz) packages fresh cheese ravioli
1 cup shredded mozzarella cheese

Directions:

Adjust oven rack to middle position and heat oven to 475 degrees. Bring 4 quarts water to boil in large pot. Cook sausage in 12 inch nonstick skillet over medium-high heat, breaking meat up with wooden spoon until lightly browned and no longer pink, about 5 minutes. Drain meat and set aside. Add oil, garlic, and tomato paste to skillet and return to medium heat until fragrant, about 1 minute. Stir in tomatoes and reserved sausage and cook until slightly thickened, 8-10 minutes. Stir in basil and cream and continue to simmer until slightly thickened, about 2 minutes. Remove skillet from heat, cover, and set aside. Add 1 Tbs. salt and ravioli to boiling water and cook, stirring often, until tender. Drain ravioli and return to pot. Stir sauce into ravioli and season with salt and pepper to taste. Spread mixture into 13x9 inch baking dish and sprinkle evenly with mozzarella. Bake until cheese is melted and lightly browned, about 5 minutes. Serve.

Farmers Market Lasagna

2010-03-30T11:18:00.000-07:00

Ingredients:

1 zucchini, chopped
1 red sweet pepper, chopped
1/2 cup shredded carrot
3 cups baby spinach
1 jar (26 oz) pasta sauce
6 regular lasagna noodles, broken in half (uncooked)
1/2 carton part skim ricotta cheese
1 cup shredded part-skim mozzarella cheese

Directions:

Put zucchini, pepper, and carrot sin a bowl and pour in 2 Tbs. water. cover and microwave on high for 2 minutes; drain. Stir in spinach. Heat pasta sauce, covered on high for 2 minutes. Later 1/2 cup sauce, 4 noodles, half the veggies, half the ricotta and 1 cup sauce, and 1/3 cup mozzarella. Stack on 4 more noodles, remaining veggies and ricotta, 1/3 cup mozzarella, 4 noodles and rest of sauce. Preheat oven to 350 degrees. Sprinkle remaining mozzarella and cover the dish tightly with foil. Bake for 1 hour. Let stand 15 minutes before slicing. Makes 8 pieces.

BBQ Chicken Braid

2010-03-30T10:59:00.000-07:00

From the blog My Kitchen Cafe
*makes 2 large braids
Ingredients:

1 recipe French Bread Rolls
2 cups shredded, cooked chicken
1 red onion, sliced into thin half moons
1 1/2 cups barbecue sauce
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese

Directions:
see http://www.melskitchencafe.com/2010/03/bbq-chicken-braid.html

Sweet and Sour chicken

2010-03-30T10:52:00.000-07:00

Ingredients:
Chicken:
3-4 boneless, skinless chicken breasts
salt and pepper
1 cup cornstarch
2 eggs beaten
1/4 cup canola oil

Directions:
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single later in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
3/4 cup sugar
4 Tbs. ketchup
1/2 cup vinegar
1 Tbs. soy sauce
1 tsp. garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced- about 6-8 minutes.

Serve with rice

Lemon Chicken

2010-03-30T10:47:00.000-07:00

Ingredients:

Chicken

Batter:
1 egg
2/3 cup milk
1 Tbs. oil
1 cup flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt

Sauce:
1 cup water
1/4 cup brown sugar
1/2 cup white sugar
1/2 tsp. salt
1/4 cup lemon juice

2 Tbs. cornstarch
1/4 cup cold water
1 Tbs. butter

Directions:

Slice chicken breasts into 2 in pieces. Put into batter all at once. Fry a few pieces at a time until golden brown in deep oil. Arrange on shredded cabbage or lettuce. Sprinkle with chopped almonds. Pour sauce over.

Sauce directions:
Mix first 5 ingredients together and bring to a boil. Add cornstarch mixed with the cold water. Cook to thicken. Add butter.

Chicken Marsala

2010-03-30T10:29:00.000-07:00

Ingredients:

4 boneless skinless chicken breast halves
1/4 cup flour
1/4 tsp. salt
1/4 tsp. pepper
2 Tbs. olive or vegetable oil
2 cloves garlic, finely shopped
1/4 cup chopped fresh parsley or 1 Tbs. parsley flakes
1 cup sliced mushrooms
1/2 cup dry marsala wine or chicken broth
Hot cooked pasta, if desired

Directions:

Flatten each chicken breast half to 1/4 inch thickness by gently pounding between sheets of plastic wrap or waxed paper. Mix flour, slat, and pepper. Coat chicken with flour mixture, shake off excess flour. Heat oil in 10 inch skillet over medium high heat. Cook garlic and parsley in oil 3-5 minutes, stirring frequently. Add chicken to skillet. Cook, turning once, until brown. Add mushrooms and wine/broth. Cook 8-10 minutes, turning chicken onc3e, until chicken is no longer pink in center. Serve with pasta.

Butternut Risotto

2010-03-30T10:24:00.000-07:00

Ingredients:

7 cups low-sodium chicken broth
3 Tbs. olive oil
2 cups small butternut-squash chunks, thawed if frozen
1 onion, peeled and finely chopped
2 cups arborio rice (I used regular rice)
3 Tbs. butter, softened
3 Tbs. grated Parmesan
1 tsp. salt, or to taste
pinch of black pepper or to taste

Directions:

In a medium saucepan, boil broth. remove and set aside. In a large saucepan, heat oil over low heat. Add squash and onion; cook for 1 minute. Add rice and cook, stirring, for 2minutes. Add 2 cups of broth and simmer, stirring, over low heat until absorbed. Keep stirring and adding broth 1 cup at a time until absorbed. The whole process will take about 25 minutes. In a small bowl, combine butter, Parmesan, salt, and pepper. Stir mixture into the risotto. Add more seasoning if desired.

Parmesan Chicken

2010-03-30T10:21:00.000-07:00

Ingredients:

12-16 chicken tenders-thawed
1 package club crackers (or Ritz)
1/4 cup Parmesan cheese
1/2 tsp. garlic powder
2 eggs beaten
4 Tbs. butter

Directions:

Preheat oven to 350 degrees. Out butter on a cookie sheet and melt in oven. Crush crackers. Mix with Parmesan and garlic. Dip chicken in eggs, then in cracker mixture. Place chicken in melted butter on cookie sheet. Bake at 350 for 35 minutes.

Green Curry

2010-03-30T10:15:00.000-07:00

Ingredients:

1 (14oz) can Thai Kitchen coconut milk
1-4 Tbs. Thai Kitchen green curry paste
1 cup vegetable/chicken stock or water
2 tsp. salt
2 Tbs. brown sugar
1/4 cup basil leaves, chopped
2 cups assorted vegetables, cut into 1" pieces (try red bell pepper, zucchini, peas, or your favorite combination)
Jasmine Rice

Directions:

Add the coconut milk, green curry paste, stock, salt, brown sugar and basil to a 2 quart saucepan and bring to a boil. Reduce heat to low and simmer for 15 minutes. Add the vegetables and simmer for an additional 5-10 minutes, until the vegetables are tender. Serve over cooked rice.

Serves:4

Can also add cooked chicken near the end for non-vegetarian.

Ham Fried Rice

2010-03-30T10:12:00.000-07:00

Ingredients:

Cooked white rice
Ham
onion
carrots
garlic powder
season salt
soy sauce
scrambled eggs
frozen peas

Directions:

Cook and cool rice. Dice ham, onion, and carrots. Fry in oil until done. Add cooled rice. Season with garlic powder, season salt, and soy sauce. Add scrambled eggs and frozen peas at end. Can also add bacon and bean sprouts.

Penne with Vegetables in Tomato-Basil Sauce

2010-03-30T10:06:00.000-07:00

Ingredients:

2 cups uncooked penne pasta
1 Tbs. olive or vegetable oil
1 med onion chopped
1 med carrot chopped
1 can (14.5oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (8oz) tomato sauce
1 small unpeeled zucchini chopped
1 Tbs. chopped fresh or 1/2 tsp dried basil leaves
2 Tbs. chopped fresh parsley
1/4 cup shredded Parmesan cheese

Directions:

Cook and drain pasta as directed on package. While pasta is cooking, heat oil in 10 inch nonstick skillet over medium high heat. Cook onion and carrot in oil 2-3 minutes, stirring occasionally, until crisp tender. Stir in tomatoes and tomato sauce. Cook 5 minutes. Stir in zucchini and basil; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until sauce is desired consistency. Stir in parsley. Serve over pasta. sprinkle with cheese.

serves: 4

Chicken and Wild Rice Wraps

2010-03-30T09:50:00.000-07:00

Ingredients:

1 lb chicken (cooked and cubed or shredded)
1 pkg Uncle Ben's slow cook 23 herb and spices long grain and wild rice
1/3 cup Ranch dressing
tortillas
shredded mozzarella cheese
lettuce

Directions:

Cook the wild rice according to package directions. Add the chicken and ranch dressing to the rice. Mix. Serve rice in tortilla with lettuce and cheese and wrap it up.

Fruit Dip

2010-03-24T15:34:00.000-07:00

1 cup butter
1 cup brown sugar
1 cup sour cream
2 tsp vanilla

Melt butter then add brown sugar until it is a smooth consistency. Take off heat and let cool for a couple of minutes and then add sour cream and vanilla. Refrigerate to cool.

Peanut sauce for Thai noodles

2010-03-24T14:51:00.000-07:00

I made the peanut sauce for the Thai Noodle dish:

2 TBSP soy sauce
2 TBSP water
1/2 cup peanut butter
dash of sugar
dash of garlic powder

Heat gently til peanut butter is melted.

Thai Noodles

2010-03-23T19:33:00.000-07:00

I am going to cut back on the chili sauce so it is not too hot.

Ingredients

1/2 pound dried rice noodles
1 pound skinless, boneless chicken breast halves
1 dash soy sauce
1 green bell pepper, sliced
1 red bell pepper, sliced
1 cucumber, coarsely chopped
1 carrot, grated
10 mushrooms, halved
1 onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 1/2 tablespoons red chili sauce
3/4 cup peanut sauce
2 tablespoons oyster sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds

Directions

Cook rice noodles according to package directions.
Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.
In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through.
Toss cooked rice noodles with saute. Garnish with sesame seeds.

Corned Beef and Cabbage

2010-03-23T19:30:00.000-07:00

I made this for St. Patrick's day. Found the recipe at allrecipes.com
Ingredients

1 medium onion, cut into wedges
4 medium potatoes, peeled and quartered
1 pound baby carrots
3 cups water
3 garlic cloves, minced
1 bay leaf
2 tablespoons sugar
2 tablespoons cider vinegar
1/2 teaspoon pepper
1 (3 pound) corned beef brisket with spice packet, cut in half
1 small head cabbage, cut into wedges

Directions
1. Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving.

Amazingly Easy Irish Soda Bread

2010-03-23T19:19:00.000-07:00

I made this for St. Patrick's day. I found it on allrecipes.com
I doubled the recipe.

Ingredients

4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Apple dumplings

2010-03-10T15:02:00.001-08:00

From the Pioneer Woman (www.thepioneerwoman.com)

I made this for dessert group. Enjoy!

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Difficulty: Easy

Servings: 6

Ingredients

2 whole Granny Smith Apples
2 cans (8 Oz. Cans) Crescent Rolls
2 sticks Butter
1-½ cup Sugar
1 teaspoon Vanilla
Cinnamon, To Taste
1 can (12 Oz.) Mountain Dew Soda

Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

WARNING: Prepare this dish at your own risk. It is beyond imaginable.

Ginger Pork

2010-03-10T14:51:00.000-08:00

My friend Tomoko taught me how to make this and this is the recipe she gave me. We love it but if it is too salty for you add less soy sauce.

Ingredients:

Thin-cut pork 1lb
ginger (grated) tsp 1-3 w/juice
soy sauce tbsp 3
saki tbsp 2

1. Marinate pork with grated ginger, soy sauce and saki and leave for at least half and hour. (I mixed ginger, soy sauce and saki in a bowl and then poured over pork and put in refrigerator for a couple of hours in a zip lock bag).
2. Heat pan, put vegetable oil, when it gets warm enough, place the pork.
3. When one side is cooked, flip the pork, after a while pour the marinate juice in, cover with lid, cook until done.

Roasted Carrots

2010-03-10T14:48:00.000-08:00

Ingredients

12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Directions

Preheat the oven to 400 degrees F.

If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.

Toss the carrots with minced dill or parsley, season to taste, and serve.

Servings 6

French Peas

2010-02-16T11:34:00.000-08:00

Saute 1/2 cup chopped onion in 3 tablespoons butter 5 minutes until tender, not brown.

Add:
2 c. frozen peas
1/4 tsp. sugar
1/4 tsp. marjoram
1/4 tsp. savory
1/8 tsp. pepper
1/2 tsp. salt

Cook until tender. Do not overcook.

Sunday Chicken

2010-02-16T11:25:00.000-08:00

I found this recipe in my mom's neighborhood cookbook it was submitted by Dana Gull. It was used for 3 years in the Ireland Dublin Mission as a welcome dinner and as a farewell dinner.

Ingredients:
2 Tbsp. butter, melted
3 tsp. curry powder
1 whole apple, chopped fine
1 whole onion, chopped fine
6 large pieces of chicken or 2 1/2 lb. frying chicken
1 can of cream of mushroom soup (condensed) (I am going to use cream of chicken instead)
1 c. cream
Salt to taste
Paprika

Directions:
In saucepan, with melted butter, saute curry powder, apple, and onion until onion is transparent. Add it to a bowl holding the soup and cream and stir to blend. While sauteing ingredients, wash and pat chicken dry. Salt and paprika chicken and place in layer on bony side in a shallow buttered baking dish. Pour sauce over it. At this point it can be covered and placed in fridge to be put in over later that day, but add 15 minutes to the baking time. If you need to freeze, cook first. Bake, uncovered, at 350 degrees for 1 1/2 hours.

Chicken Cordon Blue

2010-02-09T19:59:00.000-08:00

My mom makes this dish a lot. Of course she never uses a recipe so this is what she told me over the phone. It is super easy, you just have to try it out.

Ingredients:

chicken

sliced ham

sliced swiss cheese

butter

Pepperidge farm herb seasoned stuffing

Get as many chicken breasts as you want. If the chicken breasts are really large then I slice them in half, okay I am blanking of the term for how you cut it... I want to say sagitally. Does that make sense? Cut it so that it looks the same but you have two of them. Ask me to explain later, I clearly can't do it now.

Pound chicken out so that it is pretty thin but try not to tear it.

Get your swiss cheese and role it up inside the ham and then roll the ham inside the chicken. Dip the whole thing in butter and then in your dressing and then place in a baking pan. Make sure the all the chicken sides are tucked in so nothing leaks out. Kind of like enchiladas.

Then cook at 350 degrees for about half and hour or until it is cooked. My over is so weird, so I am not sure exactly how long it will take in a normal oven.

Sauce:

1/2 cup sour cream

1 can cream of chicken soup

1 tsp lemon juice.

mix all of them together and heat up on stove.

serve with rice

It really is very easy, just call me if you need help.

Red Potatoes

2010-02-09T19:55:00.000-08:00

My family makes these all the time. Super easy and fast.

Get as many red potatoes as you want. Wash them and cube them. Grease pan (can use a cookie pan) with olive oil. Place potatoes in plan and sprinkle some olive oil on top along with rosemary and sea salt. Do to your liking.

Place in oven for 20-25 minutes at 350 degrees. Poke potatoes with a fork to see if they are ready to eat.

Italian Beef Roast

2010-02-09T19:50:00.000-08:00

I found this recipe in: 101 ^more things to do with a slow cooker. This is the yellow book by Stephanie Ashcraft and Janet Erying

1 bag (16 oz) baby carrots (I actually did not put these in but I am sure it would be good)

4 to 6 russet potatoes, peeled and cubed (I omitted these as well)

2 to 3 pound beef roast

1/2 onion, thinly sliced

1 put Italian salad dressing

Place carrots and potatoes in bottom of greased 41/2 to 6-quart slow cooker. Place beef over top. Lay onion on top of roast. Pour dressing over the top of meat. Cover and cook on low heat for 8-10 hours. Makes 6-8 servings.

Catherine's Spicy Chicken Soup

2010-02-09T19:43:00.000-08:00

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

USMetricCalculate

Original Recipe Yield 8 servings

Ingredients

2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream

Directions

In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Nutritional Information

Amount Per Serving Calories: 473 | Total Fat: 15.3g | Cholesterol: 82mg

from: allrecipes.com

Soft Garlic Breadsticks

2010-02-09T19:40:00.000-08:00

From: Allrecipes.com (I am making this tomorrow, hopefully it is good)

Submitted By: Charles Smith

Prep Time: 30 Minutes

Cook Time: 20 Minutes

Ready In: 50 Minutes

Servings: 20

"Charles Smith relies of a bread machine to mix the dough for these buttery golden breadsticks that are mildly seasoned with garlic and basil. 'I like to use this dough when making pizza, too,' says the Baltic, Connecticut reader. 'It makes two 12-inch crusts.'"

INGREDIENTS:

1 1/8 cups water (70 to 80 degrees F)

2 tablespoons olive or canola oil

3 tablespoons grated Parmesan cheese

2 tablespoons sugar

3 teaspoons garlic powder

1 1/2 teaspoons salt

3/4 teaspoon minced fresh basil

3 cups bread flour

2 teaspoons active dry yeast

1 tablespoon butter or stick margarine,

melted

DIRECTIONS:

In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Divide into 20 portions. Shape each into a ball; roll each into a 9-in. rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled. Bake at 350 degrees F for 18-22 minutes or until golden brown. Remove to wire racks. Brush warm breadsticks with butter.

Baked Savory Sweet Potatoes

2010-02-09T15:39:00.000-08:00

Got this from Allrecipes.com.

Ingredients:
3 large sweet potatoes, peeled and cut into 1/2" to 1" cubes
2 T. olive oil
2 pinches dried oregano
2 pinches salt
2 pinches ground black pepper

Directions:
1. Preheat oven to 350 degrees.
2. Place sweet potatoes, olive oil, oregano, salt, and pepper in a large bowl.
3. Toss well to coat sweet potatoes.
4. Pour sweet potatoes into a glass 9x13 baking dish.
5. Bake 60 minutes or until soft.

Homemade Cranberry Sauce

2010-02-09T15:36:00.001-08:00

This is from Ocean Spray's website. I think it's way better than canned because it doesn't come out in a big clump.

Ingredients:
1 cup granulated sugar
1 cup water
1 (12-ounce) package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained

Directions:
1. Combine water and sugar in a medium saucepan.
2. Bring to boil; add cranberries, return to boil.
3. Reduce heat and boil gently for 10 minutes, stirring occasionally.
4. Cover and cool completely at room temperature.
5. Refrigerate until serving time. (Or serve at room temp, if preferred.)

Cranberry Roast

2010-02-09T15:30:00.000-08:00

Found this on The Sisters' Cafe website. They adapted it from Recipe Corner and A Year of Slowcooking. I served it with rice, but I think it could go either way.

Ingredients:
1/2 onion, thinly sliced
1, 2-4 lb roast (I used pork)
2 Tbsp. soy sauce
1 can whole berry cranberry sauce (I used homemade)
Salt and pepper, to taste

Directions:
1. Place the rings of onion in the crock pot.
2. Place roast in crock pot on top of the onions.
3. Sprinkle the roast with salt and pepper to taste (salt might depend on how if you have regular or low-sodium soy sauce).
4. Pour the 2 Tbsp. of soy sauce over the top of the roast.
5. Pour the cranberry sauce on top of the roast.
6. Cook on low for 6 hours.
7. About one hour before serving, shred the pork so it can soak up all the juices.

Yummy Honey Butter

2010-02-02T15:38:00.000-08:00

I could eat good bread/rolls and honey butter all day long. Seriously. There's enough nutrients in that, right? If I could only pick one dessert to have for the rest of my life, I'm pretty sure that would be it. PS: This is a Natalie original. Although, I'm sure there's someone out there who has made a similar version. TIPS: Prepare ahead. The butter has to come to room temperature in order to mix it; DON'T melt it in the microwave. If you soften it that way, be REALLY careful. It's much better to just let it sit out for an hour or two. Also, you can spray the measuring cup with Pam before putting the honey in so it slides out a lot easier. You could probably make a bunch and freeze some, if desired.

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter
1/4 cup (1/2 stick) salted butter
1/4 cup honey
1/2 tea. vanilla

Directions:
1. Put all butter, honey, and vanilla in a bowl.
2. Mix with electric beaters for 2 to 3 minutes, until well mixed.
3. Put in desired container/s or on parchment paper (to roll or make into blocks).
4. Refrigerate at least 30 minutes.
5. Keep refrigerated when not in use.

Easy Chicken Noodle Soup

2010-02-02T15:24:00.000-08:00

This is a slight modification of a recipe from Allrecipes.com. You could probably cook the noodles in the pot, but I ran out of room since I doubled the recipe. I just added them at the end, which worked for me. I also used whole-wheat egg noodles and I thought they worked great. Additionally, I added a little bit more carrots and celery than called for because, why not, right? Apparently the soup freezes well if you don't add the noodles in, but I can't vouch for that.

Ingredients:
1 T. butter
1/2 cup chopped onion
2 cloves minced garlic
1/2 cup chopped celery
1 cup sliced carrots
1/2 tea dried basil
1/2 tea dried oregano
4 (14 ounce) cans chicken broth
1 (14 ounce) can vegetable broth
1/2 pound chicken, cooked and chopped or shredded
1 1/2 cups egg noodles

Directions:
1. In a large pot over medium heat, melt butter.
2. Cook onion and garlic about 2 minutes.
3. Add celery and carrots and cook about 3 minutes.
4. Add basil and oregano and stir.
5. Pour in chicken and vegtable broths and stir.
6. Add chicken and stir.
7. Bring to a boil.
8. Reduce heat and simmer for 20 minutes.
9. Mix in noodles and serve.

Chicken Enchilada Pasta

2010-01-26T16:25:00.000-08:00

Originally from My Kitchen Cafe. I used whole-wheat pasta and omitted the chilies because I could only find medium green enchilada sauce instead of mild. It worked great! You can garnish with extra sour cream, cheese, diced tomatoes, green onions, or crushed tortilla chips. I didn't try any of these and still thought it was really good. Can't really go wrong with lots of sour cream and cheese!

Ingredients:
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) can green chili enchilada sauce
2/3 cup red enchilada sauce
1 can large black olives, cut into slices
1 cup sour cream
1 1/2 cups shredded cheese
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)

Directions:
1. Bring a large pot of water to a boil.
2. Cook the pasta until tender.
3. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion.
4. Cook for 2-3 minutes until onion is translucent.
5. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender.
6. Add the cooked chicken, green chilies, spices, enchilada sauces and olives.
7. Let the sauce simmer for about 8-10 minutes.
8. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!).
9. Pour the sauce over the hot pasta.

Shrimp Jambalaya

2010-01-20T12:47:00.000-08:00

Shrimp Jambalaya
by: The New Creative Crock Pot Slow Cooker Cookbook

12 oz boneless skinless chicken breasts
8 oz smoked sausage of your choice
8 oz smoked ham, diced
1 green pepper, finely chopped
1 med onion, chopped
2 stalks celery, finely sliced
4 cloves garlic, minced
1 - 14.5 oz can whole tomatoes
1/3 c. tomato paste
1 c. chicken broth (or 1 bullion cube and 1 c. water)
1 Tbs dried parsley
1.5 tsp dried basil
1/2 tsp dried oregano
1.5 tsp prepared hot sauce
1.5 tsp cayenne pepper
1 tsp black pepper
salt to taste
1 lb. fresh shrimp
4 cups cooked rice

Cut chicken into bite sized pieces. Add all remaining ingredients, except shrimp and rice to crock pot.

Cover, cook 8 - 10 hours or on high for 3-4. Add shrimp during last 30 minutes of cooking.

Serve over rice when ready to serve.

*You can eyeball the meat proportions, and include/exclude what meat you want. You can also just buy Cajun seasoning to save some time on all the spices if you think you'll use it.

Kalua Pig - Mainland Style

2010-01-19T17:29:00.000-08:00

This recipe comes from my Aunt Michelle who lives in Kona and my cousin Rachel. Definitely a traditional luau fare, but much easier than roasting a pig underground!

Ingredients:
Pork Butt/Shoulder
2 TBSP ginger (grated)
1/4 Cup Liquid Smoke
Rock Salt/Sea Salt Crystals
1 Cup Chicken Broth
Chopped Cabbage (optional)

Directions:
1. Brown the outside of the meat using your favorite seasoning salt (optional, I didn't).
2. Mix liquid smoke and ginger together and rub into the meat.
3. Then rub meat with salt.
4. Place meat in crock pot and pour in remaining liquid smoke mixture and chicken broth.
5. Cook on low setting for 8-10 hours.
6. Add salt as necessary.
7. When ready to serve, separate from the bone and pull apart, removing any visible fat.
8. Mix in cabbage and serve over rice.

Hint: The real flavor comes from the liquid smoke and the rock/sea salt so be generous with both.

Restaurant Thai Yellow Curry

2010-01-19T17:24:00.000-08:00

I got this recipe from a Thai lady in my mom's ward in Puyallup, WA whose family owns a Thai restaurant there. This calls for some specific ingredients that I got from the Asian market in Ypsi. If you want to make this while I still live near you please use the stuff I already bought! There is a ton left. Seriously.

Ingredients:
1 can Mae Ploy Coconut Milk
½ TBSP Healthy Boy Soy Sauce(Mushrooom)
1/8 Cup Mae Ploy Yellow Curry paste (squeeze out of bag, do not use spoon, or paste will mold.)
1 lb. Chicken Breast
5 large carrots, chopped
5-6 red or yellow potatoes, chopped
1 white onion, chopped
(optional) Pinch Kiefer Lime Leaves
(optional) Small chunk Galangal root
2 tea Salt, or to taste
1 TBSP Chicken Boulon
¼ cup sugar

Directions:
1. Pour top half of coconut milk into large pot.
2. Once boiling: Add curry paste, Kiefer Lime leaves, Galangal root. You want it to look smooth.
3. Add Chicken, potatoes, carrots, onion, salt, the rest of coconut milk, chicken boulon, sugar, soy sauce; mix together.
4. Once mixture is boiling, reduce heat and simmer.
5. Ready when chicken is done, and potatoes are tender.

Super Easy Pork Tacos

2010-01-19T17:14:00.000-08:00

My sisters would talk about this pork and I thought it sounded too easy to be that good, but it's is really easy and makes really good pork. Size doesn't matter too much, just pick something that works.

Ingredients:
1 jar of salsa
1 pork roast

Directions:
1. Put roast in crockpot.
2. Pour salsa over roast.
3. Cook on low for 6-8 hours, until meat can shred with a fork.
4. Use shredded pork as meat for soft tacos (or quesadillas or whatever else).

Tropical Chicken Sandwiches

2010-01-19T17:08:00.000-08:00

I serve these in whole-wheat pitas. Super easy and yummy!

Ingredients:
1 - 12.5 oz. can chicken (drained)
1 - 11 oz. can mandarin oranges (drained)
1/2 cup crushed pineapple
1/4 cup shredded coconut
1 T. milk
1/2 cup mayo (I used light)
1/2 tea. garlic salt
1/2 tea. sugar

Directions:
1. Mix together well.
2. Serve on croissant rolls or in whole-wheat pitas.

Chicken Crescents

2010-01-19T16:58:00.000-08:00

To make this really easy, I just used canned chicken. FYI - I tend to have leftover chicken mixture.

Ingredients:
1/2 tea. pepper
8 oz. cream cheese
4 tea. butter, softened
2 c. chopped or shredded cooked chicken
2 pkgs. crescent rolls
Melted butter
Bread crumbs

Directions:
1. Preheat oven to 350 degrees.
2. Mix first 3 ingredients in a bowl.
3. Add chicken.
4. Open and lay out uncooked crescent rolls.
5. Drop a small ball of chicken mixture on wide end of uncooked crescent roll.
6. Roll up.
7. Dip roll in melted butter and roll in bread crumbs.
8. Bake for 20 minutes.

Taco Soup

2010-01-19T16:48:00.000-08:00

Super easy, super good!

Ingredients:
1 can chicken
1 can kidney beans
1 can black beans
1 can corn
1 can stewed tomatores
1 can tomato sauce
Taco seasoning to taste

Directions:
1. Warm chicken in bottom of saucepan, season it with taco seasoning.
2. Add all other ingredients.
3. Simmer until warm.
4. Serve with grated cheese, sour cream, and tortilla chips.

Cheese Fondue

2010-01-19T16:40:00.000-08:00

This can be made with any type of grated cheese. Buy stuff already cut up to make it super easy.

Ingredients:
2 - 10 3/4 oz. cans condensed cheese soup
2 cups grated sharp cheddar cheese
1 T. Worcestershire sauce
1 tea. lemon juice

Directions:
1. Combine all ingredients in pot and cook on medium-low until smooth.
2. Serve with fondue items such as:

grape tomatoes
cut up hot dogs or li'l smokies
carrots
apples
broccoli
cauliflower
string cheese
celery
bread cubes

Southwestern Turkey Burger

2010-01-19T15:37:00.000-08:00

Can't remember where I originally got this. Don't be afraid of the turkey! To me, it tastes better than ground beef. I love these burgers. I'm a huge condiment fan and I don't think these need any.

Ingredients:
1 egg white, lightly beaten
1/3 cup cheddar cheese, diced
12 oz. lean ground turkey
1/4 tsp. salt
1 cup kidney beans, drained and rinsed
1/3 cup breadcrumbs
2/3 cup chopped onions
2/3 cup salsa (plus more for topping, if desired)
1 T. canola oil
1 cup green-leaf lettuce (for topping, if desired)
4-6 English muffins or whole-wheat bagels, split and toasted

Directions:
1. In a large bowl, combine egg white, cheese, turkey, salt, kidney beans, breadcrumbs, onion, and salsa and mix thoroughly.
2. Divide the mixture and form 4-6 patties.
3. Tuck any pieces of cheese into the burgers with your fingertips to prevent scorching.
4. Heat oil in a large nonstick pan over medium heat.
5. Add burgers and cook 6-7 minutes per side or until cooked through. (Be careful when flipping, because they have a tendency to fall apart a bit.)
6. Serve on English muffins or bagels with desired toppings.

Everyone's Favorite Stuffed Pasta Shells

2010-01-19T15:35:00.000-08:00

Ingredients:
4 cups shredded mozzarella cheese
1 carton (15 oz.) Ricotta cheese
1 pkg. (10 oz.) frozen, chopped spinach, thawed and drained
1 pkg. jumbo pasta shells, cooked and drained
1 jar spaghetti sauce

Directions:
1. Preheat oven to 350 degrees.
2. Combine cheeses and spinach and stuff into shells.
3. Arrange on a greased baking sheet.
4. Pour spaghetti sauce over shells.
5. Cover and bake for 30 minutes or until heated through.

Ravioli with Balsamic Brown Butter

2010-01-19T15:31:00.000-08:00

From Giada De Laurentis via Food Network. This was really yummy the first time I made it and then not as yummy when I made it for dinner group. Maybe because I pushed my luck by using some whole-wheat ravioli? I don't know, but it's quite good when done well! Also, we're not huge nut people, but really liked the addition of the toasted walnuts to this. It adds a ton.

Ingredients:
18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts
1/4 cup grated Parmesan

Directions:
1. Bring a large pot of salted water to a boil over high heat.
2. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. (I like mine soft, not firm.)
3. Drain ravioli onto a large serving platter.
4. Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally.
5. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat.
6. Let cool for about 1 minute.
7. Stir in the balsamic vinegar, salt, and pepper.
8. Transfer the ravioli to the saucepan with the balsamic brown butter.
9. Sprinkle walnuts and Parmesan over the top. Serve immediately.

Chicken Fajita Tostadas

2010-01-19T15:29:00.000-08:00

I got this from another blog. They are so delicious.

Chicken Fajita Tostadas

2 medium onions, thinly sliced
2 bell peppers, thinly sliced
1 box frozen corn
1 cup prepared salsa (I made my own-- recipe at the bottom)
2 T olive oil
salt and pepper
2 cups cooked and shredded chicken breast
6 corn tortillas
1 cup sharp cheddar

1. Preheat oven to 450. Line a rimmed baking sheet with aluminum foil. On foil combine sliced onions, peppers, frozen corn, and 1/4 C of the salsa. Drizzle with 1 T olive oil. Season with salt and pepper. Move one of your oven racks into the highest position, right under the top broiler. Place cookie sheet on the top rack. Roast veggies, tossing occasionally-- until they are tender and lightly browned-- about 15 to 20 minutes. Add chicken and continue to roast an additional 5 minutes. Transfer chicken and veggies into a bowl and discard foil.

2. On the same hot cookie sheet, arrange tortillas and brush with remaining olive oil. Top with cheese and bake (at the same temp of 450) until edges are golden brown and cheese is very bubbly and melted, 5 to 8 minutes.

3. Top tortillas with chicken and veggie mixture, and then top with salsa.

3-4 Roma tomatoes
1/2 C cilantro
1/2 of an onion
1 jalapeno
1 lime
salt and pepper
Chop tomatoes, cilantro, onion, and seeded jalapeno. Toss in juice of 1 lime and season with salt and pepper.

Cucumber Sandwiches

2010-01-19T12:20:00.000-08:00

Originally from allrecipes.com. I served this at book club. I'd never really had rye bread before, but it was good in this combo.

Ingredients:
1 (8 ounce) package cream cheese, room temp
3 tablespoons sour cream
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (1 pound) loaf cocktail rye bread
2 cucumbers, sliced

Directions:
1. In a small bowl, blend cream cheese, sour cream and dry Italian-style salad dressing mix.
2. Arrange cocktail rye bread slices on a medium serving dish.
3. Spread with the cream cheese mixture.
4. Top each with a cucumber slice.

Delicious Ham and Potato Soup

2010-01-19T12:16:00.000-08:00

Originally from allrecipes.com. I put mine in the slow cooker in the morning. Watch the potatoes, they may get too soft. Leave the butter/flour/milk combo until about a half our or so before serving. I used evaporated milk because I read someone sometimes had problems with milk curdling in their crockpot. I didn't want to risk it so I've never tried it.

Ingredients:
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Directions:
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.
2. Stir in the chicken bouillon, salt and pepper.
3. In a separate saucepan, melt butter over medium-low heat.
4. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute.
5. Slowly stir in milk as not to allow lumps to form until all of the milk has been added.
6. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
7. Stir the milk mixture into the stockpot, and cook soup until heated through.

Green Beans with Honey Cashew Sauce

2010-01-19T12:13:00.000-08:00

From The Sisters' Cafe blog.

Ingredients:
1 lb fresh green beans
1 ½ to 2 T. butter
½ c. coarsely chopped cashews
2 T. honey

Directions:
1. Steam green beans until just tender.
2. Drain and set aside in saucepan.
3. In a small skillet, sauté cashews in butter over low heat for 5 minutes.
4. Add honey and cook 1 minute longer, stirring constantly. (I sauted on med heat until the cashews were golden and the sauce was frothy.)
5. Pour sauce over beans and toss until coated.

Cornbread Pudding

2010-01-19T12:10:00.000-08:00

From Jessica Dahlquist via our ward recipe exchange.

Ingredients:
1 box Jiffy Cornbread Mix (make according to directions on box)
1 can cream style corn
1 can corn
1 cup sour cream (I use light)
1/2 cup melted margarine
1 egg

Directions:
1. Preheat oven to 350 degrees.
2. Make cornbread mix according to box directions and then add remaining ingredients.
3. Pour into an ungreased 9x13 pan.
4. Bake for 45 minutes until lightly browned.
5. Can be served warm or cold.

Cauliflower Gratin

2010-01-19T12:07:00.000-08:00

Originally from Ina Garten via the Food Network. I used broccoli and cauliflower.

Ingredients:
1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

Directions:
1. Preheat the oven to 375 degrees F.
2. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
3. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat.
4. Add the flour, stirring constantly with a wooden spoon for 2 minutes.
5. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil.
6. Boil, whisking constantly, for 1 minute, or until thickened.
7. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
8. Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish.
9. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top.
10. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top.
11. Melt the remaining 2 tablespoons of butter and drizzle over the gratin.
12. Sprinkle with salt and pepper.
13. Bake for 25 to 30 minutes, until the top is browned.
14. Serve hot or at room temperature.

Aloha Sweet Potatoes

2010-01-19T12:05:00.001-08:00

Found online somewhere.

Ingredients:
4 to 5 medium sweet potatoes (or canned yams, drained)
1/2 cup butter
1 cup brown sugar
1/2 cup water
1/4 cup shredded coconut

Directions:
1. Boil sweet potatoes in their jackets until tender about 25 minutes.
2. Let cool, then peel and cut int slices 1 1/2-inch thick.
3. In a large skillet melt butter.
4. Stir in brown sugar and water and cook on medium heat abot 5 minutes.
5. Reduce heat and add sweet potatoes to skillet before serving.

Maple Brown Sugar Ham in Slow Cooker

2010-01-19T12:02:00.000-08:00

Originally from Year of Crockpotting

Ingredients:
7-8 pound bone-in spiral-cut ham
1 cup dark brown sugar
1/2 cup all natural maple syrup (not pancake syrup)
2 cups pineapple juice

Directions:
1. Use a 6-7 quart slow cooker.
2. Unwrap the ham and discard flavor packet.
3. Place the ham into the slow cooker stoneware, flat-side down.
4. Rub brown sugar on all sides.
5. Pour on maple syrup and pineapple juice.
6. Cover and cook on low for 4-5 hours.
7. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker.
8. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving. (This didn't happen for me since mine had already fallen apart in the crockpot. It worked out fine though!)

Stacked Enchiladas

2010-01-19T11:50:00.000-08:00

Originally from Kristin Ellis' blog who got them from someone else, I think. Apparently you can do green enchilada sauce with Monterrey Jack cheese, but I've never tried it. I'm sure it'd be great too though!

Ingredients:
6 Corn tortillas
2 1/2 cups grated cheddar cheese
1 (10 oz) can of red enchilada sauce (I use Old El Paso medium)
2 cups cooked chicken pieces
1 cup sour cream
1/4 c chopped green onions
1 tsp. cumin

Directions:
1. Combine sour cream and cumin.
2. Add chicken and green onions and set aside.
3. Dip 1 tortilla into enchilada sauce - don't drain excess.
4. Place tortilla in round casserole dish.
5. Top with 1/6 of the chicken mixture, then sprinkle with 1/3 cup of cheese.
6. Repeat layers.
7. Before adding last cheese, pour any remaining enchilada sauce over all.
8. Top with cheese.
9. Bake at 350 for 40 minutes.

Tuscan Lemon Chicken

2010-01-19T11:46:00.000-08:00

Originally from Ina Garten of the Food Network. I didn't grill mine (we don't have a grill), I just cooked it on the stovetop. And I didn't flatten the chicken, and Kosher salt?...eh...but I think fresh lemon juice is a must!

Ingredients:
1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved

Directions:
1. Sprinkle the chicken with 1 teaspoon salt on each side.
2. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup.
3. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Or, alternately, put it in a Ziplock bag like I did.
4. Pour the lemon marinade over the chicken, turning it in the dish.
5. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
6. When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread most of the coals across half of the grill.
7. Place the chicken, skin side up, on the opposite side of the grill and place the dish you used for marinating on top of the chicken to weight it.
8. Cook for 12 to 15 minutes, until the underside is golden brown.
9. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through.
10. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking.
11. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes.
12. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

Slow Cooker Italian Beef for Sandwiches

2010-01-19T11:41:00.000-08:00

Originally from allrecipes.com

Ingredients:
1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast

Directions:
1. Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.
2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours.
4. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot).
5. Serve on crusty rolls with cheese, if desired.

Cheese Rolls with Buttery Parmesan Crust

2010-01-19T11:34:00.000-08:00

Originally from King Arthur Flour Baker's Companion. FYI - I used part whole-wheat flour on these.

Ingredients:
Dough -
4 1/2 teaspoons instant yeast
1/2 cup warm water
1 cup lukewarm milk
1 large egg, lightly beaten
1/4 cup butter, softened
1/3 cup sugar
1 teaspoon salt
5-6 cups unbleached all-purpose flour

Filling -
8 ounces cheddar or pepperjack cheese, cut into 15 cubes

Topping -
2 tablespoons butter
1/4 cup Italian-flavored bread crumbs
1/4 cup grated parmesan cheese
1 egg yolk beaten with 1 tablespoon water

Directions:
1. For the dough, combine all the ingredients and mix and knead until you have a soft, elastic dough (don't add too much flour - the key to soft dinner rolls is a soft dough!).
2. Place the dough in a lightly greased bowl and cover, letting rise in a warm place for 20-30 minutes.
3. Prepare a 9X13-inch pan by lightly greasing the bottom and sides with butter or nonstick cooking spray.
4. Deflate the dough and divide into 15 pieces.
5. Shape the pieces of dough into rounds and punch a cube of cheese from the bottom up into the center of each piece.
6. Pinch the dough tightly together to close the bottom.
7. Place the rolls, pinched side down, in the prepared baking pan.
8. Cover and let rise again for another 15 to 20 minutes, or until nearly doubled.
9. While the rolls are rising, melt the butter and stir in bread crumbs and parmesan cheese. Set aside.
10. Preheat the oven to 375 degrees.
11. When the rolls have risen, brush the tops with the egg yolk beaten with water.
12. Sprinkle tops of rolls liberally with the bread crumb mixture.
13. Bake for 15 to 18 minutes, until the tops of the rolls are nicely browned.
14. Remove from the pan immediately and cool on a rack. Serve warm.

Italian Bread Bowls

2010-01-19T11:24:00.000-08:00

Originally from allrecipes.com

Ingredients:
1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal (optional)
1 egg white
1 tablespoon water

Directions:
1. In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Add salt, oil and 4 cups flour to the yeast mixture; beat well.
3. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).
4. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer).
5. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
6. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
7. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball.
8. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper).
9. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
10. Preheat oven to 400 degrees.
11. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
12. Bake in preheated oven for 15 minutes.
13. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden.
14. Cool on wire racks.

Asian Chicken Salad

2010-01-19T09:35:00.000-08:00

Ingredients:

Salad -

1/2 head of cabbage, chopped or shredded

1 bag of Top Ramen noodles, broken up into pieces

1 can of chicken

4 green onions, sliced

1/2 cup slivered almonds

2 T. toasted sesame seed

Dressing -

2 T. sugar

3 T. white vinegar

1/2 cup salad oil

1 tea. salt

1/2 tea. pepper

In a large bowl, mix cabbage, chicken, green onions, almonds, and sesame seeds. In a smaller bowl, mix sugar, vinegar, oil, salt and pepper. Pour over cabbage and mix together. Add Ramen noodles just before serving.

Angel Chicken Pasta

2009-11-04T12:35:00.000-08:00

Found on Allrecipes .com

Ingredients:
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

Directions:
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.

Roasted Leeks, Potatoes and Carrots

2009-10-20T17:53:00.000-07:00

Roasted Leeks, Potatoes and Carrots

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.

Tequila Lime Fettuccini

2009-10-06T17:37:00.000-07:00

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.

California Grilled Veggie Sandwiches

2009-09-18T11:46:00.000-07:00

I think the sauce really makes this sandwich what it is. The bread helps, too. This recipe is slightly adapted from a highly-rated one I got on All Recipes. The original calls for foccacia bread which I've tried and is good. I prefer (homemade) ciabatta because the flavor of the sauce and veggies really comes out that way. You can also switch up the veggies (add mushroom or eggplant) and cheeses (feta, provolone, parmesan...) to suit your desires.

Ingredients:
Sauce -
1/4 cup light mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice

Sandwich -
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)

Directions:
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!

Bread Machine Ciabatta Bread

2009-09-18T08:26:00.001-07:00

Ingredients:
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

Directions:
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.)

Jonelle's Super Chocolate Birthday Cake

2009-09-18T07:33:00.000-07:00

There are a couple variations on this recipe on the web. Some involved coffee or liquers, so I can in no way take credit for creating this cake! It's not hard though! (And as you can see, it's really good for you...okay, maybe good for your soul.) :)

Ingredients:
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

Directions:
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!

Penne Rosa

2009-05-03T05:17:00.000-07:00

I love this recipe. I made it a little too spicy for you last week. Just adjust the amount of red pepper flakes to suit your family!

Ingredients
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)

Directions
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.

Parmesan Chicken

2009-05-03T05:13:00.000-07:00

Parmesan Chicken

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
6 croissants

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.

Lasagna

2009-05-03T05:12:00.000-07:00

Lasagna
(Marie Gray)

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
2 eggs
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.

Wild rice soup

2009-05-03T05:11:00.000-07:00

Wild Rice Soup (I usually double this)

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.

Mom’s 3-Color Tortilla Soup

2009-05-03T05:09:00.000-07:00

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.)

Crescent Rolls

2009-05-03T05:08:00.000-07:00

Crescent Rolls
(Marie Gray)

1 Tb active dry yeast
1 Tb sugar
½ cup warm water
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1 cup mild (scalded)
½ cup melted butter
½ cup sugar
¾ tsp salt
¼ cup instant potato flakes
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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.

Creamy Chicken Italiano

2009-05-03T05:06:00.000-07:00

Creamy Chicken Italiano

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.

Beef enchiladas

2009-05-03T05:05:00.000-07:00

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!

Beef Enchiladas
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.)

Crescent Beef Casserole

2009-04-16T18:40:00.000-07:00

Submitted By: Taste of Home Test Kitchen

Prep Time: 5 Minutes

Cook Time: 25 Minutes

Ready In: 30 Minutes

Servings: 6

"Cover and refrigerate leftover tomato puree for up to 1 week. Use it to make spaghetti sauce."

INGREDIENTS:

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

rolls

DIRECTIONS:

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.

Mel's Banquet Chicken

2009-04-13T15:23:00.000-07:00

Mel’s Banquet Chicken

Ingredients:

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:)

Oatmeal Chocolate Chip (and Bean!) Cookies

2009-04-06T17:33:00.000-07:00

This recipe is from Self Magazine online. I made these for you guys a while back but you didn't know there were beans in them! :)

Ingredients:
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

Directions:
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.

Chicken Crescents

2009-04-06T17:26:00.001-07:00

Ingredients:
1/2 tea. pepper
8 oz. cream cheese, room temperature
4 tea. butter, room temperature
2 cups cooked chicken, chopped
2 pkgs. crescent rolls
Melted butter
Bread crumbs

Directions:
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.

Slow Cooker Vegetable Minestrone

2009-04-06T10:04:00.000-07:00

Ingredients:
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.)

Directions:
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.

Southern Cherry Salad

2009-04-06T10:01:00.001-07:00

Ingredients:
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)

Directions:
1. Mix all of the ingredients in a large bowl.
2. Chill.
3. Serve cold.

Slow Cooker Chocolate Mud Cake

2009-04-06T09:58:00.001-07:00

Ingredients:
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

Directions:
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.

Vegetable Pizza

2009-04-06T09:51:00.000-07:00

Ingredients:
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

Directions:
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.

Breakfast Danish

2009-04-06T09:42:00.000-07:00

Ingredients:
2 (8 oz.) cream cheese, room temperature
1 cup sugar
2 pkg. crescent rolls
1 egg yolk
1 tea vanilla

Directions:
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.

Optional Glaze:
Combine 1 cup powdered sugar and enough milk for glaze. Drizzle over hot danish.

Egg Casserole

2009-04-06T08:41:00.000-07:00

I adapted this from a recipe I got from my Grandma. The original recipe has cubed ham in place of the vegetables, but I've grown quite fond of the veggie version. Feel free to use different vegetables but this is the one I made for Conference Breakfast.

Ingredients:
1 dozen eggs
1/2 tea salt
2 cups sour cream (full fat, otherwise the eggs get watery)
Dash pepper
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

Directions
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.

Magleby's Syrup

2009-04-06T08:37:00.000-07:00

Ingredients:
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

Directions:
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.

Orange Syrup

2009-04-06T08:32:00.000-07:00

Ingredients:
1 cup butter and/or margarine
1 cup sugar
1 cup orange juice concentrate

Directions:
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!

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Avocado Salsa:

Shrimp:

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I am going to cut back on the chili sauce so it is not too hot.

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