Saturday, December 30, 2006
Bunch of leftover Ham
1 Bottle of Alfredo sauce
1 Pkg of noodles
Cube up ham into bite size bits. Cook Noodles. Drain. Return to pan. Add Alfredo sauce and ham. Warm everything up and serve with veggies and now we have no leftover ham.
Thursday, November 30, 2006
She dips the bread in just eggnog and cooks iton her griddle, but said that this way it never gets that crisp browning on it.
When I make it I use about 1 1/2 cups eggnog, 1/2 cup milk and an egg or two.
When your using eggnog you don't want your bread left in the mixture to long, in fact it's best to just dredge it through enough to just get it covered.
Mine gets crisp on the outside, but if you've accidentally let it soak up too much mixture I will sometimes bake it in the oven for an extra 10 minutes at 350, after cooking it in a griddle.
Monday, November 20, 2006
2 boneless, skinless chicken breast halves
1/4 tsp dried oregano leaves
1/8 tsp ground cinnamon
1 tblsp olive oil
3/4 cup pineapple juice
1 tblsp lime juice
1 tsp cornstarch
1 tsp chopped parsley or cilantro
Pound chicken to 1/2" thickness. Combine oregano and cinnamon. Sprinkle over chicken.
Cook chicken in skillet over medium heat, with hot oil. 10 minutes or until chicken is done. Remove to a plate.
Stir pineapple juice, lime juice and cornstarch in skillet; cook, stirring until sauce boils and thickens. Stir in parsley. Spoon over chicken.
Monday, November 13, 2006
1 (12 oz) pkg semi-sweet choc chips (*divided)
3/4 cup sugar
2/3 cup butter, softened
3 eggs, separated
1 tsp vanilla
1/2 tsp salt
3/4 cup flour
1/4 cup milk
2/3 cup ground nuts (I use almonds)
3 tblsp butter
2 tblsp corn syrup
1 tblsp water
1 cup semi sweet chocolate chips (*reserved from cake)
Preheat oven to 350 degrees. Melt 1 cup chips till smooth (either in a double boiler of the microwave), set aside. In large bowl combine sugar and butter; beat until creamy. Beat in melted chips, eggs yolks, vanilla and salt. Gradually add flour and milk, beat well. Stir in nuts. In a different bowl beat egg whites till stiff peaks form. Fold into chocolate batter.
Spread into a greased 9 inch round springform pan.
Bake at 350 for 25-30 minutes.
Cool 10 minutes, than remove the sides of the pan. Cool completely.
In a small saucepan , combine butter, corn syrup and water. Cook over low heat, stirring constantly. Bring to a boil. Remove from heat. Add the chocolate chips, stir until all chips are melted and mixture is smooth. Cool to room temp. Pour glaze over cake, covering top and sides.
Garnish as desired. We've either sprinkled with more nuts or our favorite, decorate with fresh strawberries.
*It used to be made with shrimp, which was delicious , but one I became allergic to shellfish the meat changed to chicken or a sausage like polska keilbasa.
In 1 tablespoon butter and a little olive oil saute your meat (if your having it) remove from pan and set aside.
Add veggies of your choice to pan and saute (zucchini, broccoli, julliened carrots, or red pepper cut in strips) When almost done add 1 clove of garlic to veggies. Remove from pan and set aside, they can be added to the meat.
In same pan mix 1/2 cup butter, 1 cup cream, 1 cup parmesan cheese, and season to taste with pepper, garlic and nutmeg. Simmer till thickened. It doesn't take long at all so you want to make sure that your fettucini noodles are done when your making your sauce. Add veggies and meat to your sauce and mix to cover, remove from heat.
Serve over cooked, warm fettucini noodles.
Start out with a pot. Peal a bunch of potatoes, enough to mostly fill the pot (if your pot is the same size as my pot, that will be about 6-8 big old baking spuds). Wash the potatoes in cold water, peel them, and rinse them again (painful, yes). Cut them into same-sized manageable chunks. Put your potato chunks into the empty pot and just cover them with cold water. Add 2-3 teaspoons salt to the water. Cover the pot and bring to a boil. When you can easily pierce the potato with a fork, they are done cooking (20-40 minutes). Take them out, drain all the water out and put the potatoes back into the hot pot to let more liquid evaporate off. Heat up about a cup of milk in the microwave, not boiling hot, but pretty hot (about 1 minute).
Put the potatoes in a big bowl (or your stand mixer) and use a hand beater (off, for now) to give a good mash to the spuds. Now, get some butter or margarine and put about 4 or 5 tablespoon chunks right on the potatoes and a teaspoon sprinkling of salt (I'm currently in love with kosher, coarse salt. Garlic salt is also good in it. Once, we used a bunch of roasted garlic; that was delightful). Next, pour about 1/2 a cup milk onto the potatoes, turn the beaters to low and carefully smash the potatoes; add milk, salt, and butter as needed to the proper taste and consistency (as defined by you). When they are mostly all smashed, whip it up on high to a creamy heaven. When I'm feeling extra unhealthy, I put pats of butter into the finished pile of happiness.
Saturday, November 11, 2006
Melt the butter in a 9x13 casserole dish. Toss the bread in the butter. Set aside. In a medium mixing bowl beat the eggs and milk. Add the remaining ingredients and mix gently. Slowly, pour the egg mixture over the bread in the casserole dish. Bake at 350 degrees until the edges are brown and the eggs are set, about 30 -45 minutes. Serve with fresh or canned fruit.
Tuesday, November 07, 2006
My Mother-in-law has several great jello salads that she makes for the holidays, so I thought I'd share some of my favorites.
2 sm pkgs raspberry jello
1 can blueberry pie filling
1 sm can crushed pineapple
Mix jello with 2 cups hot water, stir in pineapple and pie filling; let set up. She usually uses a 9x13 inch glass pan.
1 8-oz softened cream cheese
1 8-oz container sour cream
1 tsp vanilla
sugar to taste
Whip together until smooth. Spread over set jello.
1 tsp gelatin
¼ cup water
1 can sliced pears
1 pkg lemon jello
1 cup sour cream
¾ cup eggnog
1 can mandarin oranges 11oz, drained
In a small bowl, combine gelatin and water. Set aside. Drain pears, save juice, set aside. Add enough water to pear juice to make 2 cups, bring to a boil in a saucepan. Remove from heat, stir in gelatin mixture and lemon jello, till smooth. Cool 15 minutes.
Stir in sour cream and eggnog. Dice pears and add fruit to jello. Pour into a bowl and refrigerate.
Monday, October 30, 2006
Banana Creme Cookies
1 1/2 c biscuit mix
1/2 c milk
1/4 c sugar
1 pkg banana creme instant pudding mix
about 1/2 bag candy kisses
Combine all ingredients except kisses. Beat well until mixed. Drop by spoonful onto greased cookie sheet. Put 1 unwrapped kiss in center of each cookie. Bake 8-10 minutes in 400 degree oven until slightly brown. Makes about 3 dozen.
***Janet thought butterscotch pudding with peanuts would be good.
1 cake mix
5 cups cut rhubarb, about 1/4 inch thick
3/4 cup sugar
3 cups mini marshmallows
3 oz box jello (we use cherry)
Place rhubarb in bottom of a 9x13 inch pan. Sprinkle sugar over rhubarb. Cover with marshmallows. Sprinkle with the jello powder.
Mix up your cake mix according to box directions. Pour batter over the ingredients allready in the pan.
Bake at 350 degrees for 1 hour. The top will turn a deep brown early but don't take it out.
When done let set 5-10 minutes, than turn out onto a platter if desired. We don't turn it out, instead we just serve it out if the glass pan and turn each piece as it's put onto the plate.
If you use a metal pan you have to turn it out!!!
Saturday, October 28, 2006
2-4 large boneless skinless chicken breast
1 can of refried beans (regular size)
1 large can of enchilada sauce (red or green)
hot sauce (if desired)
Optional toppings: tomatoes, olives, green onions, sour cream
Boil chicken until fully cooked. Let cool. Shred chicken in bowl and mix in refried beans and some cheese (however much you want of each), just make sure the chicken is coated with the beans. Add hot sauce if desired. Spoon into tortilla and wrap up like a burrito. Place in a 9x13 pan. Cover with enchilada sauce. (make sure all tortillas are covered or they come out crusty).
Bake at 350 degrees for 30-45 minutes. The last 15 minutes of cooking, add the toppings of your choice, except sour cream wait until the end for that. Enjoy!
Tuesday, October 24, 2006
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. (You can use the broiler, but be super careful not to burn it, and if you have a low setting use it. If it does burn you can actually scrape if off after it cools and start over.) Allow the creme brulee to sit for at least 5 minutes before serving.
Sunday, October 22, 2006
Bagel, cut in half and toasted.
Place cooked bacon slices on one side and cheese on the other.
Whisk and egg on a bowl and pour into a heated skillet. I let it run and cook it flat like the beginning of an omelet. When fully cooked I fold it in 1/4s with a spatula, than place on top of the bacon. Topping with cheese and bagel top.
Place the rice and seasoning mix in the bottom of a 9x13 pan. Arrange the chicken on top of the rice. Melt the butter and mix it with the worchestershire sauce and cranberry sauce. Pour the sauce mixture over the top of the chicken (I also add a can of chicken broth/box of rice to the pan before before pouring the cranberry sauce on top). Bake in a 350 degree oven for 30-60 minutes until the chicken is done (time will depend on how big the breasts are and whether or not you flattened them).
Friday, October 20, 2006
And it only takes about 60-90 minutes or so start to finish.
Preheat your oven to 425.
First, cut the pumpkin in half lenthgthwise. Pull off the stem and scrape out the seeds and as much of the stringy stuff as you can get out (an icecream scoop works nicely).
Next, cut the halves into quarters or so and microwave them, covered, for about 10-15 minutes, on high power or until nice and smooshy.
Then, scrape the meat off the rind (those big spoons work nice, the kind you don't use for cereal, I think they are soup spoons, but I don't use them for that either). You will need about 3 cups of pumpkin goo and a pretty small pumpkin does it surprisingly well.
Get out your handy dandy blender or food processor (or a hand mixer if your patient). In it dump:
3 cups freshly cooked pumpkin goop
1 cup sugar
4 large eggs
1.5 cans (12 oz size) evaporated milk
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon ground ginger
pinch of salt
Mix well until smooth. Place pie crust on oven rack and pour pie filling into pie crust (I make the pie crust while the pumpkin is in the microwave, multi-tasking). My husband like it nice and thick, so I fill it up to about a quarter inch from the top. CAREFULLY push the oven rack in - it sloshes. Bake at 425 for 15 minutes then turn the oven down to 250 and bake for another 20-30 minutes (the recipe I went off of said 45-60, but that was too long) - insert a butter knife; if it's done it should come out clean.
I got this recipe off http://www.pickyourown.org/ and they had lots of pictures and great instructions. And, my husband said my pie was a 9 out of 10 and he can't give out a 10 until he is dead, thereby having tasted all the pumpkin pie he will taste and able to judge which was the best.
It was fun to make - my four year old got to see the plant life cycle from seed to pie. Worth the effort.
Thursday, October 19, 2006
2-2 1/2 pounds skinless chicken
1 tablespoon cooking oil
1 cup chopped onion
3 to 4 teaspoons paprika
1 cup chicken broth
1 8 ounce carton sour cream
2 tablespoons flour
2 cups hot egg noodles or rice
In a skillet cook chicken in oil until slightly browned, turning to brown evenly, about 15 minutes. Sprinkle with salt and pepper. Remove chicken from skillet; set aside.
Add onions and paprika to skillet, cooking till onion is tender. Add chicken turning pieces to coat with paprika mixture. Add Broth. Bring to boiling; reduce heat. Cover and simmer 40 minutes or till chicken is no longer pink.
Transfer chicken to a plate and keep warm. Add water if necessary to juice to get about 1 1/2 cups. Stir flour into sour cream, gradually add to juice mixture in skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.
Spoon sauce over chicken and noodles or rice.
Arrange the acorn squash in a pan with the cut sides up. If the halves rock or are unsteady cut a small slice off the bottom to help them balance. Generously salt each half of the squash (about as much salt as you'd use on a raw potato of equal size). Place a pat of butter in each half. Sprinkle the brown sugar into the middle of the squash (don't place on top edge because it will burn away from the butter).Cook these in the oven at 375 degrees for about 45 minutes - 1 hour. They are also good in the microwave.Place a few tablespoons water in the bottom of the pan and then microwave for about 10-15 minutes or until the squash is soft. Serve the squash intact and then use your fork to pull the meat down into the syrup at the base.
Wednesday, October 18, 2006
Tuesday, October 17, 2006
Works really well for Christmas morning!
1/2 C. BUTTER
2 C. BROWN SUGAR
4 t. CORN SYRUP
LOAF OF FRENCH BREAD
1 1/2 C. HALF x HALF
1 t. VANILLA
Melt the butter and add the sugar and corn syrup. Stirring constantly. Coat the bottom of a 9 x 13 pan with the mixture. Cut the French bread in 2 "slices and place in the pan.
Mix the eggs, half x half and vanilla with a little salt. Pour this over the top of the bread and refrigerate overnight. Bake for 1 hour in a 350 oven.
1 lb baby carrots
3 tbls butter
2 1/2 tbls brown sugar
1 tbls dijon mustard
Microwave carrots till crisp tender about 6-8 minutes. I have also done this recipe with cooked frozen carrots.
In a skillet melt butter- stir in brown sugar and mustard to make a smooth sauce, Add carrots and toss. Cook one more minute.
1 cup chedder grated
1 cup chopped ripe olives
1 cup diced or stewed tomatoes
1/2 lb fresh mushrooms sliced
1/2 cup chopped onions
1 cup wild rice, washed and soaked
1/2 cup cooking oil
1 cup hot water
salt and pepper
Saute mushrooms. Drain water from rice. Mix all ingredients in an ungreased casserole dish, saving a little cheese to garnish the top later. Stir in hot water to keep moist.
Bake at 350 degrees for 1 hour.
1 can artichoke hearts, drained
1/4 cup minced parsly
dash cayenne pepper (optional)
dash of salt and pepper
3/4 cup mayo or miracle whip
1 cup parmessan
preheat oven to 375 degrees ( we have done this in a little dip crockpot, but you have to watch that is doesn't dry out)
Chop artichokes semi-finely. Mix artichokes and remaining ingredients, except paprika. Spread in a baking dish. Sprinkle with paprika.
Bake at 375 for 20-25 minutes. Serve with sliced bread of crackers.
1 c powdered sugar
1 c white sugar
1 c butter
1 c vegetable oil
In a mixing bowl cream these ingredients.
2 eggs - beat into sugar mixture
4 1/2 cups flour
1 tsp salt
1 tsp soda
1 tsp cream of tarter
1 tsp vanilla
Add to bowl and mix well.
Roll dough into small balls, and place on cookie sheet. Flatten with a sugared glass bottom of cookie stamp.
Bake at 375 degrees about 10 minutes, until golden.
Monday, October 16, 2006
red kidney beans
(or mix and match your favs of course)
2 lg cans diced, stewed tomatoes
1 pkg taco seasoning (or if you're like me and you don't buy taco seasoning, see recipe below)
1 pkg dry ranch seasoning mix
Approx. 4 cut-up chicken breasts (either raw or cooked. I never do 4 I do 2 and I never pre-cook either).
Toss it all in the crockpot and cook all day till you're ready to eat!
1 Tbsp Cornstarch
1 Tbsp minced onion
1 tsp paprika
1 tsp chili pdr
1/2 tsp onion salt
1/4 tsp cayenne (i never have this, it's fine without)
1 1/2 tsp oregano
1 Tbsp red pepper flakes
1 Tbsp minced garlic
1/2 C butter
1 1/2 C brown sugar
2 lg eggs
1 C mashed pumpkin (a plentiful cup:)
1 tsp vanilla
2 1/2 C flour
1 Tbsp baking pdr
1 1/2 C walnuts AND/OR CHOCOLATE CHIPS (hint, hint, nudge)
2 tsp pumpkin pie spice
Beat first 3 ingredients. Add vanilla and stir in pumpkin. Combine dry ingredients in a bowl and add. Bake in greased pan at 375 for 12-14 min.
Sunday, October 15, 2006
Put the dough circles on a greased pan about 1" apart to rise. Press lightly leaving a small ridge around the edge. Spread with filling. Sprinkle with fresh bread crumbs and dot with butter. Let rise until double. Bake in a 350 degree oven until brown, about 12-15 minutes.
Thursday, October 12, 2006
Also, as far as formatting and cookbook stuff goes ... what's your favorite organizational method? By main ingredient, by type of dish (main, side, dessert), random, other? Oh, and try to give your recipes a sassy descriptive yummy name - even if you just call it hamburger and rice-a-roni, adjectives do wonders for me when I'm looking for a recipe. I'll make Super Amazing Chocolate Chips Cookies way sooner than just chocolate chip cookies. And I love the story behind the recipe stuff we get occasionally, makes things more personal. And how concerned are you about being credited for the specific recipes you submit? Is it okay if all contributor names are on the cover and title page, but not on each specific recipe .. or maybe I want to give credit where it belongs so that the story behind the recipes make more sense .. not sure, what do you think?
Anyway, keep up the good work! Feel free to post your less than gourmet, every day meals, too, the fast and easy things you have found to fix. And if you find or hear or try something new that is fabu, make a post.
Finally - how many recipes should a cook book have, do you think? I'm sure the more the better (as long as it's not a bunch of repeats with slight variations, those bug me) but should we work hard and try to get enough to put a book together by Christmas (like a spiral bound kinkos special for friends and family) or be more relaxed and let it be until there are enough?
Did I ever tell you I was a control FREAK about projects? You shoulda seen me in my psych project groups and as primary pres. Yeah, unassuming little brandy .. perfectionist CONTROL FREAK! Forgive me my neurosis!
Wednesday, October 11, 2006
Basic White Pizza Dough
(I'm quite lazy so I make the bread machine do all my mixing and kneading, you can do it the old fashioned way if you'd like, I will not support you in that choice, however!)
1 C warm water
2 T olive oil
1 t salt
2 t sugar
2 C flour
1 T yeast
If you do this in the bread maker, put it in in that order, put in on the dough mode and let her go. If you do it oldschool dissolve yeast, water and sugar until foamy (5-10 minutes). Gradually add flour and salt to yeast mixture. Knead 5-10 minutes. Cover bowl and let rise until double (45-1 hour).
Now, either method - Split in half, roll each out and put in greased pan. You can bake it now at 475 for 5-8 minutes for a crispier crust. Add the toppings and bake 8-12 minutes (melty cheese, nice and brown crust).
Whole Wheat (and delicious) Pizza Dough
1 1/2 C warm water
2 T sugar
1 T yeast
1 1/2 t salt
2 T olive oil
3 C bread flour
1 C whole wheat flour
same as above.
BBQ chicken pizza - Use leftover chicken and KC Masterpiece for the sauce, onions, olives, etc.
Taco Pizza - Use taco season ground beef, salsa for sauce, olives, onions. After cooked, top with shredded lettuce and tomatoes - serve with sour cream or ranch.
I just use a can of hunts pasta sauce for regular pizza sauce (my favorite is garden style, 3 cheese is good too).
Both these doughs also work great for breadsticks and cheese bread. Butter 'em up before and after cooking, bake with some garlic and Parmesan, crushed red peppers (if your brave). For dessert sticks, butter before and after then sprinkle cinnamon and sugar on afterwards, dip in cream cheese frosting, mmm.
Now I have revealed my pizza secrets.
Little t mean teaspoon. A big T would mean tablespoon, I got lazy when typing this and thought perhaps I should clarify, just in case.
Super Amazing Peanut Butter Cookie Bars From Heaven
2 C flour
2 C oats
1 C sugar
1 C brown sugar
1 t soda
1 t salt
1 C butter (soft)
2/3 C peanut butter
1 bag chocolate chips (I like milk chocolate bestest)
Cream together butter and sugars. Mix in peanut butter. Blend in eggs. In a separate bowl, stir together dry ingredients (flour, oats, salt, soda). Beat dry stuff into creamy stuff. Press into pan (2-9X13s or 1 big old cookie sheet. Bake at 350 for 15-20 (toothpick test). Melt chocolate chips (you can use 3 cups chips or 2 cups chips and 2/3 cup peanut butter (I use the peanut butter)) and frost the cookies with melted chocolate happiness. Refridgerate for a while to solidify things faster.
Almond Chocolate Chip Cookie Bars (aka Kristi's To Die For Cookie Bars)
2 C flour
1/2 t baking soda
1 C dark brown sugar (or regular brown)
1 C butter (soft)
1 large egg
2 t vanilla
1 C chopped nuts (almonds are the best, toast them a bit in the oven first)
1 1/2 C chocolate chips (I once went with half white half semi-sweet)
Combine flour and soda, set aside. Cream together sugar, butter, egg, and vanilla until light and smooth. Add flour, nuts, and chocolate chips, do not over mix. Kristi puts it in an 8X8 which make very thick bars, I prefer a 9X13, and I bet a cookie sheet would work too. Bake at 300 for 35-45 in the 8X8, 25-30 in the 9X13 and I haven't tried a cookie sheet, so guess. Use the tooth pick test and you want it to be a little doughy in the middle, but not too much and not too dry.
1 cup margarine, softened
1 cup sugar
1/2 cup buttermilk ( my family actually uses 1 cup of milk with 1 tablespoon vinegar)
1 cup bananas, mashed
1 teaspoon vanilla
2 cups flour (I have also used 1 1/2 cups flour and 1/2 cup wheat flour)
1 cups oats
1 1/2 tsp soda
1/2 tsp salt
1 cup chocolate chips
1/2 cup nuts
Heat oven to 350 degrees. Grease 9x13 pan. In a large bowl, combine margarine, sugar and eggs; mix well. Stir in buttermilk, bananas and vanilla; blend thoroughly. Stir in flour, oats, soda and salt; mix well. Stir in chips and nuts.
Bake 30 - 35 minutes or until a toothpick comes out clean.
1/2 pound hot italian sausage (2 large links)(I have used ground)
3 cups chicken broth
3 cups milk
2 tablespoons minced onion
1 tablespoon bacon bits
1/4 teaspoon salt
dash of crushed red pepper flakes
1 medium russet potato
2 cups kale
Saute the sausage until fully cooked.
Combine th echicken broth, milk, onion, bacon bits, salt and pepper flakes in a medium saucepan over medium/high heat.
Quarter the potato lengthwise then cut into 1/4 inch thick slices. Add to saucepan. When mixture begins to boil, reduce heat an d simmer for 30 minutes.
Cut the sausage at an angle into slaces. Add the sausage to the pan. Simmer for 1 hour, or until potato slices soften.
Add the kale to the soup and simmer for an additional 10 to 15 or until potatoes are soft.
Tuesday, October 10, 2006
Pastry Dough (see recipe below0
10 strips bacon crisped (altho I often just use ham, like the lunchmeat kind cuz I'm lazy)
1 1/4 C Cheese (whatever you like. Swiss, Guyere, Cheddar, whatever)
1 C whipping Cream or Half and Half (I think I've used all milk when out of cream)
1/2 C Milk
1/4 tsp Salt
Pepper to taste
1/4 of a small Onion (optional)
1/2 C Broccoli finely chopped (optional)
Roll out pastry dough and fit to 10 in. quiche pan. Pinch tears together with a sprinkle of water.
Scatter bacon, cheese, other desired ingredients into the shell.
Beat eggs, cream, milk, salt, pepper just until blended.
Place on lowest oven rack (or the crust will burn, don't ask how I know;).
Bake at 350 for 1 hr.
Quiche is slightly puffed and appears set when shaken.
Let stand 10 min. before cutting or cool adn serve at room temp.
Can be refrig for 2 days and served cold.
8-10 course servings or 6 main dish.
1 1/2 C Flour
1/4 tsp. salt
1/2 C + 2 Tbsp Butter
Cut butter into flour until it resembles fine crumbs. Add egg and stir with fork until dough holds together. Shape into a ball. Can be refrigerated 3 days. Bring to room temperature before using. Makes 1 1/2 cups (about enough for one quiche, I think).
1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta
1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
2. Add onion, carrot, celery and garlic and sauté for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.
Monday, October 09, 2006
My Aunt gave me these variations for roast, the first is how I do it, but I'll also list her other ideas. I love these recipes since I can just stick the roast in the oven frozen.
1 frozen roast (either pork or beef work)
1 quartered onion
1 can soda (I have even used sprite and root beer on pork roasts)
Seasonings to taste (bayleaf, pepper, etc)
Bake st 350 degrees for 4 hours. I add potatoes and carrots for the last 40-30 minutes.
Version 2 (makes it's own gravy)
1 frozen pot roast
1 package Lipton onion soup mix
1-2 cans cream soup (depends on the size of your roast)
Bake at 350 degrees for 4 hours
Version 3 (makes it's own gravy also)
1 frozen pot roast
1 package lipton onion soup mix
1 can cream of mushroom soup
can of soda
Bake at 350 degrees for 4 hours
Thursday, October 05, 2006
Wednesday, October 04, 2006
Saute onions and peppers. Brown the beef. Add corn, chili sauce and noodles. Pour into casserole dish and top with grated cheese. Bake at 350 for 20-30 minutes or until the cheese is bubbly.
Place a pat of butter on each fillet. Sprinkle liberally with Salad Elegance and lemon pepper. I make a tray out of foil with turned up sides to hold the extra butter when we grill the fish. This also keeps the salmon from sticking to the grill. Dave soaks wood chips while I'm thawing the fish and puts them on the grill. We mostly close the vents on the grill so that the fish cooks slowly and gets a wonderful smoky flavor. It's done when the fish flakes. I also make this in the oven when I'm too lazy to grill. It doesn't get the smoked flavor but is still exceptional. I place the fish in a casserole dish and bake it at about 375 degrees.
Tuesday, October 03, 2006
2 Cups Brown Sugar
2/3 Cups Maple Syrup (the same stuff you pour on pancakes)
1/2 Cup butter (I prefer butter over margarine, but either works)
1/4 teaspoon baking soda
1 1/2 cups popcorn kernels
Pop the popcorn (I use the glorious air popper or just do 2-3 bags microwave). Bring the sugar, butter and syrup to a rolling boil. Remove from heat, add the soda and stir until nice and foamy. Pour over popcorn, mix, and enjoy.
Chicken Breasts (I do boneless, skinless, and I usually do 4 at a time)
Dry Ranch Dressing packet (I usually use half, so I can use it twice)
Saltines, smashed into pieces
Butter casserole dish (I use the square glass kind for this) and preheat oven to 375-ish, I think (don't loose confidence in me now, though, I promise it's worth the experimentation!) Beat egg whites slightly. First dip chicken in egg whites, then sprinkle with Ranch dressing, cover in *shredded cheese, and dip into cracker crumbs and place in dish. Do this for each piece of chicken of course and then bake until it's done:)
*Whoa! I just read over this recipe and realized I forgot to put cheese in it!!! Oh, dear:O)
****I've also discovered that this method of coating is excellent for an Italian Chicken dish. I use the beaten egg whites, then I dip the chicken in Italian seasoned bread crumbs (I just buy these) and then I pan sear (put them in hot oil) to seal in the chicken juices while pre-heating the oven to 375. Then I bake them until they are done all the way through. At the last minute, I pour on a little marinara sauce (again, I just buy this) and a slice of MOZARELLA--yum! And just bake until the cheese is melty.
Monday, October 02, 2006
I don't remember the amounts so it's just what you like.
Mix Miracle Whip (can use mayo), parmesan cheese and whatever seasonings you like. I use paprika, pepper and Mrs.Dash.
In the last 15 minutes of baking spread this mixture over chicken breasts or thighs, it makes a really nice and zesty crust.
Chicken Enchilada Hotdish
3 cups chicken/turkey cooked and cut-up
1-2 T margarine
1 large onion, sliced
2 cans cream of chicken soup (or) homemade white sauce
1 cup sour cream
1 cup chedder cheese, grated
1 can green chiles
Seasonings to taste - chili powder, garlic, cayenne pepper
Saute meat and onions in margarine. Add remaining ingredients (except tortilla chips)
Place a layer of tortilla chips in the bottom of a 9x13 inch baking dish. Pour warm meat mixture over chips.
Bake at 350 degrees for 30-40 minutes
Broccoli and Chicken Casserole
Cook and drain broccoli, arrange in a buttered 9x13 pan
Layer 3 cups cooked chicken/turkey (great after Thanksgiving) on top.
In a saucepan mix 2 can cream of mushroom soup, 1 1/2 cups grated cheese. Heat until the cheese is melted. Pour over broccoli and meat.
In a skillet melt 2 tablespoons butter. Stir in 1 1/4 cups bread cubes. Saute till browned. Pour on top of cheese mixture.
Bake uncovered 350 degrees for 35-40 minutes
Sunday, October 01, 2006
Chicken Curry Casserole
3 chicken breasts, cooked and cubed
4 C cooked rice
1 package of broccoli or fresh cut
1 can cream mushroom soup
1 cancream of chicken soup
1 C mayonnaise (i think i actually skimp a little here cuz i don't love mayonnaise)
1 Tbs lemon juice
1/2 tsp curry (or the more the better at our house:)
Cheddar Cheese (again, the more the better:)
Mix soups with mayonnaise, lemon juice, and curry. Add chicken to mixture to coat. In casserole dish layer half of the rice rice, half of the broccoli, then half of the soup mixture. Then make a second layer and shred cheddar cheese on top. Bake at 350 until warm all the way and it's good and bubbily. Not sure how long....probably 30 minutes-ish?
Arianne's Cheddar Chicken Casserole
2-3 chicken breasts, cooked and diced
1 C macaroni, cooked (I think i end up with 2-3 C cooked, I never measure:)
1/4 lb cheddar cheese, grated
2 cans cream of chicken soup
3/4 C crushed cheez-its (optional, but yummy)
In a pan layer the macaroni, then spread grated cheese, then chicken, mix soup with 3/4ths of a can water and pour over the top. Top with crackers adn bake uncovered 350 for 30 min.
Easy Red Beans and Rice
1 polska kielbasa sausage sliced (Janet also uses ground beef)
1 can individual can of v-8 (can also use stewed tomatoes with juice)
1 can pinquitos, drained (little beans sort of like kidney beans but with additional seasoning)
1/2 cup water (only if using minute rice)
1 1/2 cups Minute Rice (or cooked regular rice)
dash of Tabasco
In a skillet or saucepan (with a cover) brown meat. Add the remaining ingredients and stir. Add spices to your taste. Let simmer covered till most of juice is absorbed. I simmer it for about 10 - 15 minutes, but I'm also high altitude.
Saturday, September 30, 2006
Crispy Potato Wedges
1/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 tsp each basil, thyme, oregano
1/4 tsp paprika
4 to 6 potatoes, cut in wedges ( I really like to use the little red or golden butter potatoes. And if you use these little potatoes I increase the # to about 6-8 depending on # of people)
1/2 c parmesan cheese
Mix oil and seasoning in a plastic bag. Place cut potatoes in bag and shake. Dump potatoes onto an ungreased cookie sheet, and arrange in a single layer. Bake at 450 degrees for 15 minutes. Sprinkle parmesan cheese on potatoes and bake an additional 15 minutes. Serve hot.
* I sometimes even skip the other seasonings and just do these with Mrs. Dash.
Friday, September 29, 2006
Thursday, September 28, 2006
Left over pot roast (beef, pork, it's all good)
Bottle of BBQ sauce, more or less depending on how juicy you like it (KC Masterpiece really is the best)
Because I'm lazy, I put the meat in the crock pot, pour on the BBQ sauce and just let it go until it's time to eat (if that will be within an hour I warm up the meat in the microwave first). The meat just gets tenderer and tastier. It's so yummy and amazingly the BBQ meat leftovers actually do get made into sandwiches.
Wednesday, September 27, 2006
1 1/2 lbs skinless, boneless chicken thighs (I actually use breasts) cut into bite size pieces
1/2 cup (or less if you don't like things as spicy) red curry paste***
1 tablespoon olive oil
1 large onion coarsly chopped
1 1/4 cup fresh coconut milk or (what I use) one 13.5 oz can unsweetened or reduced fat coconut milk
1 1/2 cups matchstick carrots or 3 carrots thinly sliced
***be careful while cooking because this does stain!
In a bowl combine chicken and curry paste, let stand at room temp for 30 minutes.
Heat a 12 inch skillet over medium heat. Add olive oil, onion and chicken mixture. Cook about 8-10 minutes stirring occasionally, or until chicken is no longer pink inside.
Remove Chicken from skillet. Carefully add coconut milk to skillet, scraping up the crusty bits. Add carrots. Bring to a boil, reduce heat and simmer uncovered for 5 minutes. Return chicken to skillet. Simmer uncovered for 3 to 5 minutes or until liquid thickens slightly. Serve over rice.
Tuesday, September 26, 2006
Monday, September 25, 2006
1 lb. ground beef
chopped onion, green pepper, garlic
1 can (14.5 oz) diced tomatoes (with green chilies is good) (juice and all)
1 can red kidney beans (rinsed)
1 can black or pinto beans, if you like
1 can sliced olives (drained)
1 can corn (with juice) (optional, I don't like corn so much ...)
1 can tomato sauce
1 pkg taco seasoning
1 cup water
Brown the meat with salt, pepper (drain fat). Cook up chopped onions, green pepper, and garlic. Break out your handy dandy can opener and start dumping. Pour in the taco sauce and water and heat it all up. You can eat this as soon as everything is warmed through or throw everything in the crockpot and let it simmer happily for hours on end. Serve with shredded cheese, sour cream, and taco chips. Lots of variation possibilities, someone I know throws in a package of dry ranch dressing mix. Just use what you like and have.
5-6 pork chops
1/4 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 - 8oz can tomato sauce
1 - 29 oz can cling peach halves
1/4 cup vinegar
salt and pepper
Brown pork chops in a skillet before arranging in the crockpot. (I have to admit that I have also just thrown them in without browning and there isn't much different) Sprinkle chops with salt and pepper. In a small bowl combine the rest of the ingredients except the peaches. Add 1/4 cup of the peach syrup to the brown sugar mixture. Finish draining peaches, and place them over the chops. Pour the brown sugar mixture over all.
Cover and cook on low 4-6 hours
1 cup + 5 TBS warm water
1/4 cup sugar
1/4 cup vegetable oil
1/2 tsp salt
4 cups flour
2 tsp yeast
Put in the bread machine in that order, mix on dough mode (oh, how I love my bread machine, I could never make bread products without it!). When done, pound into rolls (you can make 12 big babies in a 9X13 or 16ish more normal sized ones on a cookie sheet), flip-flop then in some melted butter. Cover with some plastic wrap and let rise to about double in size (1/2 hour or so - speed up the process by putting them in a cold oven with a bowl of hot water under them). Bake at 400 degrees for 10-15 minutes. I slather more butter on top when they come out. The thought of these is making my mouth water. They are SO good and SO easy! My eternal gratitude Aunt Pat!!!
Quick Sally Lunn Bread
2 eggs separated
1/2 cup sugar
2 cups flour, sifted
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
2 tablespoons butter melted
1/4 cup sugar (for the top of bread)
Preheat oven to 350. Beat egg yolks with sugar. Mix in flour, baking soda and salt, alternating with milk. Add melted butter. Beat egg whites until stiff, fold into batter. Pour into greased loaf pan. Sprinkle top with sugar.
Bake 40-45 minutes.
We've been eating brats all weekend, so I decided to post our favorite meal, even though it's very simple.
1 pkg Johnsonville Brats (frozen or fresh)
*If fresh, we just fry them up in a very little bit of oil. If they are frozen, it is sometimes helpful to boil them first to help the center get cooked. They're done when they're no longer pink inside.
*We love to eat them with a slice of sour dough bread or a baguette.
*Also amazing, are the maggi brand spaeztle noodles. they come in a yellow box and cost like $5, but last 2 meals (if you have self control...they really are so so good!) You just boil them.
Toss with a little bit of nice vinegar (i like rasberry flavored or a good balsamic) and oil, salt & pepper!
Sunday, September 24, 2006
( Janet I found my recipe!)
2/3 cup butter
2/3 cup flour
6 cups milk (you can substitute some of this for chicken broth, as long as the liquid = 6 cups)
1 cup bacon, cooked and crumbled
salt and pepper
4 large baked potatoes
1 cup sour cream
5 oz chedder cheese, grated
4 green onions chopped
Melt butter over medium heat, using a whisk blend in flour till smooth. gradually add milk, whisking continuosly. Add salt and pepper to taste. Simmer over low heat stirring often!
Cut potatoes in half and scoop out meat ( set aside). When milk mixture is very hot whisk in potatoes. Stir in green onions, whisk well, then add sour cream and bacon. Heat thoroughly.
Add cheese, a little at a time until melted.
**This can be done in the crock-pot, the only thing I do different is to put the flour in first and whisk in melted butter. When that is mixed well I then gradually add in the milk while I continue to whisk. Then I just dump the rest and give it a stir before I cover it. It's a little thinner this way but still good.
Friday, September 22, 2006
1/2 package egg noodles
1 can cream of mushroom soup ( I have used cream of celery when I'm out of the other)
1 1/4 cups milk
1/2 cup grated parmesan
1/4 cup chopped olives
1 can tuna, drained and flaked ( I actually like the taste with two better)
salt and pepper to taste
Heat oven to 350 degrees
Cook noodles according to package directions; drain.
Mix all ingredients together in a buttered 2 qt casserole.
Bake uncovered 25 - 30 minutes
1 1/2 lbs. hamburger
1 can tomato soup
1 can italian stewed tomatoes
1 can french cut green beans
lots of mashed potatoes:)
fry hamburger (you can add onions too, that's yummy) and add tomatoes soup and stewed tomatoes, green beans, salt and pepper to taste. pour into a casserole dish and spread mashed potatoes on top and grate cheese over that. bake 350 until hot through and cheese is melted.
1 pound beef tenderloin of sirloin steak
2 tablespoons all-purpose flour
1 8-ounce carton of sour cream (our less if you don't want it quite so rich)
2 tablespoons beef bouillon
1-2 tablespoons of ketchup (depending on taste)
2 tablespoons margarine or butter
1 1/2 cups mushrooms (if you and stand those)
1/2 cup chopped onion
garlic to taste
2 cups hot cooked noodles
Thinly slice meat across the grain into bite size strips. In a large skillet saute meat, mushrooms, onions and garlic in the margarine or butter. Cook till meat is done. Add remaining ingredients to skillet and cook on medium heat till bubbly. Cook one more minute. Serve over noodles
Thursday, September 21, 2006
1/2 cup minced onion
1 pound ground beef
2 Tbsp flour
1/4 tsp pepper
1/4 tsp paprika
1 can cream of mushroom soup
1 cup sour creamSaute (can't find the accent mark) onions until golden. Stir in beef and cook until browned. Stir in flour and seasonings and saute 5 minutes. Add soup and simmer, uncovered, 10 minutes. Stir in sour cream. Heat 10 minutes. Serve over toast, rice or noodles.
Place all ingredients except sour cream in a crock pot (and yes, once again, I use frozen roast). Cook for 5-8 hours (depending on crock pot size and speed... ours makes this in 4 hours on high or 6 hours on low heat). Stir the sour cream in during the last half hour of cooking (too early and it gets weird). Serve over buttered krinkly egg noodles. Some people who enjoy eating fungus may want to add additional fresh or canned mushrooms at some point during cooking. Grandma keeps telling me this is good over baked potatoes or toast as well (but we like noodles too much to try other kinds of starchy foods).
This is for two servings (my husband doesn't eat seafood)
2 filets of salmon (thawed in the fridge for a few hours, then open package, wash and pat dry)
1/2 cup of crushed corn flake cerial seasoned up with salt, pepper, lemon pepper, rosemary, season all, and garlic salt ( just use whatever you like)
1/4 cup milk
1/4 cup flour
1-2 T butter melted
Preheat Oven to 450 degrees. Dip the fish in the milk, then the flour, then the milk again, then the cornflake mixture, try to coat it pretty evenly. Place in a glass baking dish (I sprayed the pan with Pam). Drizzle on the melted butter and cook for 15-20 minutes or until the fish is "flakey" (4-6 minutes per 1/2 inch thickness). It turned out fabu! And it's healthy - though they recommend pregnant and lactating women eat seafood with caution - farm raised fish is usually a safe bet.
Mix flour and butter in large saucepan to make a roux (I use a whisk to avoid lumps). When thoroughly mixed slowly add milk and whisk until smooth (a little milk, whisk, a little more milk, whisk, etc). Bring mixture to a boil while continuously stirring and cook about 2 minutes or until thickened. Remove from heat and stir in cheese. Add cooked pasta to cheese sauce. Bake in a moderate oven (325 - 375) for about 45 minutes or until bubbly and a little crunchy along the sides. Dave especially likes it if I sprinkle more cheese on top. We also sometimes add cooked chicken or tuna, pepper and onions, taco meat.... whatever may be cluttering up the fridge that won't make another meal on it's own. Broccoli is very good. The cheese sauce is also the same one I use to make broccoli with cheese sauce, or cauliflower with cheese sauce. Stir in a can of cream of chicken soup and some salsa and you have a great cheese dip too (without the pasta of course).
Wednesday, September 20, 2006
- Bratwurst with peppers and onions (because everything's better with peppers, onions and hot sauce).
- Stroganoff (made with roast, cream of mushroom soup, onions and sour cream).
- Beef roast
- Tuna casserole
- Baked Pasta (canned spaghetti sauce, sausage, spinach, pasta and cheese)
- Green Chile Enchiladas
- Macaroni and Cheese (maybe even the real, baked kind)
Now I'm kind of drawing a blank about what else we might eat. Hopefully I can steal some more ideas from you guys.
fill tortilla with beans, cheese and microwave for less than a minute while preheating the skillet. you want enough oil to coat the bottom of the pan for frying and i like to add a little butter to make it taste really good (hmm...such a healthy meal, no worse than betos though, i'm sure!). roll up your tortillas and fry them . add sour cream and salsa.
roast (thanks janet)
enchiladas (thanks brandy)
chicken and rice (with the crm chkn soup)
bratwurst (this is dave's specialty)
alfredo (dave's again)
chicken parmesan (i have a good recipe for this, i'll have to post it)
chili cheese chips
vegetable medley with italian sausage over rice
hmmmm...i really need some more casserole ideas, anybody got an easy one?
Tuesday, September 19, 2006
1 pkg Sun Bird Beef & Broccolli Seasoning package (most groceries carry this in the chinese food section incl. Target & Wall-M)
1 pkg of your favorite stir fry veggies or of course fresh ones if your ambitious (I love the generic Wallmart brand, I specifically shop at Wallmart for their frozen veggies. I'm very picky and I don't like any other brands. I use their asparagus stir fry and their "Deluxe" stir fry with baby corn and fresh water chestnuts)
2 tbs soy sauce
1 c rice
Your favorite meat (I use a couple strips of chicken)
follow the directions on the back of the sun bird sauce mix:) okay, so this hardly counts as a recipe, but it really is one of our favorite meals and it's healthy....!
Makes 8 servings (and leftovers are amazing)
You will need:
1 pkg McCormick's Enchilada Sauce mix (I've tried the cans of sauce, I like this powder better)
1 1/2 Cups water
1 can (8 oz.) tomato sauce
1 lb. ground beef (sometimes I use shredded chicken, ground turkey would work, and plain cheese ones are good too)
8 (or so) tortillas (I use flour, corn or wheat would work)
lots of shredded cheddar cheese
1. Stir sauce mix water and tomato sauce in a medium size pot. Bring to a boil, reduce heat and simmer until a thickened (5 mins).
2. Brown the meat (I season it with salt, pepper, season-all), drain the fat. Stir in 1/2 cup of the sauce.
3. Grab a tortilla - spread a little sauce on in, put about 1/4 cup meat down the middle, add some cheese. Roll it up and place seam side down in a 9X13 dish (like a cake pan) Repeat for all tortillas. Pour remaining sauce (and any meat if you have it) over tortillas and top with more yummy cheese.
4. Bake in 350 degree oven for about 15 minutes until cheese is bubbly.
Other option: Sometimes I make a box of Rice a Roni Spanish rice and put rice in the tortillas, also, olives are great in and on these. Serve with a dollop of sour cream on top. You can double the batch and freeze a pan, 2 great dinners in one shot.