8 lg potatoes, peeled and cubed
1 1/2 tsp salt, divided
2 c chopped celery
3/4 c chopped onion
1 1/2 c shredded swiss cheese, divided
2/3 c 2% milk
3 tbsp butter
1/4 tsp pepper
Place potatoes and 1 tsp salt in dutch oven; add water to cover. Bring to boil cook for 10 mins uncovered. Add celery and onion; cook 10-15 mins or until vegetables are tender. Drain and transfer to large bowl. Mash potato mixture; gradually adding 3/4 c cheese, milk, butter, pepper and remaining salt. Transfer to a greased 8 in square baking pan; sprinkle with remaining cheese. Broil 3-4 in for the heat for 5-8 mins or until cheese is lightly browned.
Friday, November 23, 2012
Garlic Bread Spirals
1/4 c butter
2 green onions finely chopped
3 tbsp grated parmesan cheese
2 tbsp minced fresh parsley
3 garlic cloves, minced
1 tube refrigerated crusty french loaf
In small bowl mix first five ingredients. Unroll bread dough; spread butter mixture to with 1/2 in of edges. Roll up jelly roll style, starting with long side. Cut into 12 slices, place in greased muffin cups, cut side down. Bake at 400 degrees for 10-12 mins or until golden brown.
2 green onions finely chopped
3 tbsp grated parmesan cheese
2 tbsp minced fresh parsley
3 garlic cloves, minced
1 tube refrigerated crusty french loaf
In small bowl mix first five ingredients. Unroll bread dough; spread butter mixture to with 1/2 in of edges. Roll up jelly roll style, starting with long side. Cut into 12 slices, place in greased muffin cups, cut side down. Bake at 400 degrees for 10-12 mins or until golden brown.
Savory Glazed Pearl Onions
1 tbsp olive oil
4 c frozen pearl onions, thawed
1 1/2 c dry red wine
1/3 c balsamic vinegar
1 tbsp packed brown sugar
1 1/2 tsp dried thyme
3/4 tsp salt
3/4 tsp white pepper
In large skillet heat oil over medium heat. Add onions, cook and stir for 9-11 mins or until lightly browned. Stir in the remaining ingredients, bring to a boil. Reduce heat; simmer, covered for 20-25 mins or until onions are tender. Uncover; simmer for 8-10 mins or until the onions are glazed stirring occasionally.
4 c frozen pearl onions, thawed
1 1/2 c dry red wine
1/3 c balsamic vinegar
1 tbsp packed brown sugar
1 1/2 tsp dried thyme
3/4 tsp salt
3/4 tsp white pepper
In large skillet heat oil over medium heat. Add onions, cook and stir for 9-11 mins or until lightly browned. Stir in the remaining ingredients, bring to a boil. Reduce heat; simmer, covered for 20-25 mins or until onions are tender. Uncover; simmer for 8-10 mins or until the onions are glazed stirring occasionally.
Easy & Elegent Tenderloin Roast
1 beef tenderloin (5 lbs)
2 tbsp olive oil
4 garlic cloves, minced
2 tsp sea salt
1 1/2 tsp ground pepper
Place roast on a rack in a shallow roasting pan. In a small bowl, mix the oil, garlic, salt and pepper; rub over roast. Roast 425 degrees for 50-70 mins or until desired doneness. Remove from oven, tent with foil. Let stand for 15 mins before serving.
2 tbsp olive oil
4 garlic cloves, minced
2 tsp sea salt
1 1/2 tsp ground pepper
Place roast on a rack in a shallow roasting pan. In a small bowl, mix the oil, garlic, salt and pepper; rub over roast. Roast 425 degrees for 50-70 mins or until desired doneness. Remove from oven, tent with foil. Let stand for 15 mins before serving.
Monday, October 29, 2012
French Toast
1/4 c flour
1 c milk
1 pinch salt
3 eggs
1/2 tsp cinnamon
1 tsp vanilla extract
1 tbsp sugar
12 slice bread
Slowly whisk milk and flour together. Add all other ingredients except for bread and mix well. Heat frying pan. Dip bread into egg mixture then fry until browned in hot skillet.
**I didn't have vanilla extract so I omitted and it still tasted fine! Very good recipe!
1 c milk
1 pinch salt
3 eggs
1/2 tsp cinnamon
1 tsp vanilla extract
1 tbsp sugar
12 slice bread
Slowly whisk milk and flour together. Add all other ingredients except for bread and mix well. Heat frying pan. Dip bread into egg mixture then fry until browned in hot skillet.
**I didn't have vanilla extract so I omitted and it still tasted fine! Very good recipe!
Saturday, October 27, 2012
Chicken and Dumplings
Ingredients
- 3 or 4 chicken breasts
- 32 oz Chicken Broth (feel free to use water with bouillon cubes added)
- 1 can cream of chicken soup
- 1-10 count can Pilsbury layers biscuits
- salt and pepper to taste
- flour
Instructions
- Cook chicken breasts in approx. 4 c. of water until fork tender, about 45 minutes. Place broth in medium to large sized pot. Stir cream of chicken soup into gently boiling broth. Add salt and pepper to taste. Pull biscuits apart into three layers. Dip each layer into flour and then tear each layer into three pieces and drop into gently boiling broth mixture. Do not stir biscuits a lot, or they will cook up, only gently push dumplings down into broth as they float to the top. Cook about ten minutes after last dumplings are added. Add shredded chicken and turn on low until ready to serve. added, Tear up chicken, add to broth mixture.Turn to low until ready to serve.
Sunday, October 21, 2012
Broccoli Potato Soup
1/4 c butter
1 onion chopped
1/2 c all purpose flour
2 cartons chicken broth (32 oz)
2 c milk
2 lbs red potatoes cut into 1/2 in pieces
2 c chopped broccoli florets
1 tsp dried thyme
1 /2 tsp salt
1/2 tsp pepper
1 package shredded cheddar cheese
1/2 c sour cream
In large dutch oven, melt butter over med heat. Add onion and cook stirring frequently for 5 mins. Add flour, cook, for 2 mins. Gradually stir in broth and milk, stirring until smooth. Stir in potatoes and next 4 ingredients. Bring to a boil over medium heat, reduce heat and simmer. Simmer for 15 to 20 mins or until mixture thickens and potatoes are tender. Add cheese and sour cream stirring until cheese melts.
1 onion chopped
1/2 c all purpose flour
2 cartons chicken broth (32 oz)
2 c milk
2 lbs red potatoes cut into 1/2 in pieces
2 c chopped broccoli florets
1 tsp dried thyme
1 /2 tsp salt
1/2 tsp pepper
1 package shredded cheddar cheese
1/2 c sour cream
In large dutch oven, melt butter over med heat. Add onion and cook stirring frequently for 5 mins. Add flour, cook, for 2 mins. Gradually stir in broth and milk, stirring until smooth. Stir in potatoes and next 4 ingredients. Bring to a boil over medium heat, reduce heat and simmer. Simmer for 15 to 20 mins or until mixture thickens and potatoes are tender. Add cheese and sour cream stirring until cheese melts.
Chicken Taco Soup
2 tsps vegetable oil
2 lbs boneless skinless chicnken breasts cut into bite size pieces
1 1 oz packet taco seasoning mix
2 med green bell peppers diced
2 32 oz containers chicken broth
3 10 oz cans mild tomatoes and green chilies
2 cans pinto beans rinsed and drained
1 can corn with green and red bell peppers
2 c shredded sharp cheddar cheese
In a stockpot heat veggie oil over med-high heat. Add chicken and taco seasoning, tossing to coat. cook, stirring frequently, for 5 mins or until browned. Stir in bell peppers and cook stirring often for 5 mins. Stir in broth and next 3 ingredients. Bring soup to a boil, reduce heat and simmer for 30 mins or until chicken is done. Remove from heat and stir in cheese.
2 lbs boneless skinless chicnken breasts cut into bite size pieces
1 1 oz packet taco seasoning mix
2 med green bell peppers diced
2 32 oz containers chicken broth
3 10 oz cans mild tomatoes and green chilies
2 cans pinto beans rinsed and drained
1 can corn with green and red bell peppers
2 c shredded sharp cheddar cheese
In a stockpot heat veggie oil over med-high heat. Add chicken and taco seasoning, tossing to coat. cook, stirring frequently, for 5 mins or until browned. Stir in bell peppers and cook stirring often for 5 mins. Stir in broth and next 3 ingredients. Bring soup to a boil, reduce heat and simmer for 30 mins or until chicken is done. Remove from heat and stir in cheese.
Chicken and Wild Rice Casserole
2 boxes long grain and wild rice mix
1 1/4 lbs boneless skinless chicken breasts, cut into 1/2 in pieces
1 c chopped onion
1 tsp minced garlic
2 pkg frozen green beans w/ almonds thawed
1 can reduced fat cream of chicken soup
1 c reduced fat sour cream
1 tsp salt
1 tsp ground black pepper
1 tsp dried crushed rosemary
1/2 c shredded Parmesan cheese
Preheat oven to 350 degrees. Spray 2 qt baking dish with nonstick cooking spray. Prepare rice according to package directions. Spray a large skillet with cooking spray heat over medium heat. Add chicken, onion and garlic. Cook 6-8 mins or until chicken is done. Remove from heat, stir in cooked rice,green beans and next 5 ingredients. Spoon mixture into baking dish and sprinkle with cheese. Bake 30-40 mins or until heated through.
1 1/4 lbs boneless skinless chicken breasts, cut into 1/2 in pieces
1 c chopped onion
1 tsp minced garlic
2 pkg frozen green beans w/ almonds thawed
1 can reduced fat cream of chicken soup
1 c reduced fat sour cream
1 tsp salt
1 tsp ground black pepper
1 tsp dried crushed rosemary
1/2 c shredded Parmesan cheese
Preheat oven to 350 degrees. Spray 2 qt baking dish with nonstick cooking spray. Prepare rice according to package directions. Spray a large skillet with cooking spray heat over medium heat. Add chicken, onion and garlic. Cook 6-8 mins or until chicken is done. Remove from heat, stir in cooked rice,green beans and next 5 ingredients. Spoon mixture into baking dish and sprinkle with cheese. Bake 30-40 mins or until heated through.
Monday, October 8, 2012
Ham Potato Casserole
1 pkg frozen hash browns
3 c cooked cubed ham
1 can cream of chicken soup
1 can cream of celery soup
1 pkg shredded cheddar cheese
In large bowl, combine hash browns, ham, chicken soup, celery soup, 1/3 c water and some salt and pepper. spoon into sprayed 9x13 dish. Bake covered at 350 for 40 mins. Remove from oven, uncover and sprinkle cheese over casserole. Bake another 5 mins.
3 c cooked cubed ham
1 can cream of chicken soup
1 can cream of celery soup
1 pkg shredded cheddar cheese
In large bowl, combine hash browns, ham, chicken soup, celery soup, 1/3 c water and some salt and pepper. spoon into sprayed 9x13 dish. Bake covered at 350 for 40 mins. Remove from oven, uncover and sprinkle cheese over casserole. Bake another 5 mins.
Onion smothered Pork Chops
1 tbsp oil
6 pork chops
1 onion, chopped
2 tbsp butter
1 can cream of onion soup
Brown pork chops in oil and simmer 10 mins. Place pork chops in shallow baking pan. In same skillet, add butter and saute chopped onions. Add onion soup and 1/4 c water and stir well. Pour onion-soup mixture over pork chops. Cover and bake at 325 for 40 mins. Serve with brown rice.
6 pork chops
1 onion, chopped
2 tbsp butter
1 can cream of onion soup
Brown pork chops in oil and simmer 10 mins. Place pork chops in shallow baking pan. In same skillet, add butter and saute chopped onions. Add onion soup and 1/4 c water and stir well. Pour onion-soup mixture over pork chops. Cover and bake at 325 for 40 mins. Serve with brown rice.
Potato Beef Casserole
4 medium potatoes peeled and sliced
1 1/4 lbs lean ground beef, browned and drained
1 can cream of mushroom soup
1 can condensed vegetable beef soup
1/2 tsp salt and pepper
In large bowl combine all ingredients. transfer to greased 3 qt baking dish. Bake covered at 350 for 1 1/2 hrs or until potatoes are tender.
1 1/4 lbs lean ground beef, browned and drained
1 can cream of mushroom soup
1 can condensed vegetable beef soup
1/2 tsp salt and pepper
In large bowl combine all ingredients. transfer to greased 3 qt baking dish. Bake covered at 350 for 1 1/2 hrs or until potatoes are tender.
Oven fried Chicken
2/3 c fine dry breadcrumbs
1/3 c grated parm cheese
1/2 tsp garlic salt
6 check breast halves
1/4 c Italian salad dressing
In small bowl, combine breadcrumbs, cheese and garlic salt. Dip chicken in salad dressing, then dredge in crumb mixture. Place chicken in sprayed casserole dish. Bake uncovered at 350 for 50 mins.
1/3 c grated parm cheese
1/2 tsp garlic salt
6 check breast halves
1/4 c Italian salad dressing
In small bowl, combine breadcrumbs, cheese and garlic salt. Dip chicken in salad dressing, then dredge in crumb mixture. Place chicken in sprayed casserole dish. Bake uncovered at 350 for 50 mins.
Dijon Chicken in a Skillet
1/4 c prepared ranch salad dressing
1 tbsp dijon mustard
4 boneless, skinless chicken breast halves
2 tbsp butter
3 tbsp white whine or chicken broth
In bowl, combine salad dressing and mustard and set aside In skillet cook chicken in butter and simmer for 10 to 15 mins. Add wine or broth and simmer another 20 mins. Whisk in mustard mixture, cook and stir until blended and heated through. Serve over instant long grain and wild rice.
1 tbsp dijon mustard
4 boneless, skinless chicken breast halves
2 tbsp butter
3 tbsp white whine or chicken broth
In bowl, combine salad dressing and mustard and set aside In skillet cook chicken in butter and simmer for 10 to 15 mins. Add wine or broth and simmer another 20 mins. Whisk in mustard mixture, cook and stir until blended and heated through. Serve over instant long grain and wild rice.
Herbed New Potatoes
1 1/2 lbs new potatoes
6 tbsp butter
1/4 tsp thyme
1/2 c chopped fresh parsley
1/2 tsp rosemary
Scrub potatoes, do not peel. Cut into halves. In medium saucepan, boil 20 mins in lightly salted water or until tender and drain. Add butter, thyme, parsley and rosemary until butter melts.
6 tbsp butter
1/4 tsp thyme
1/2 c chopped fresh parsley
1/2 tsp rosemary
Scrub potatoes, do not peel. Cut into halves. In medium saucepan, boil 20 mins in lightly salted water or until tender and drain. Add butter, thyme, parsley and rosemary until butter melts.
Baked Broccoli
2 pkg frozen broccoli spears
1 can cream of chicken soup
2/3 c mayo
3/4 c breadcrumbs
Paprika
Place broccoli spears in baking dish. In saucepan, combine soup and mayo, heat and pour over broccoli. Sprinkle with breadcrumbs and paprika. Bake at 325 for 45 mins.
1 can cream of chicken soup
2/3 c mayo
3/4 c breadcrumbs
Paprika
Place broccoli spears in baking dish. In saucepan, combine soup and mayo, heat and pour over broccoli. Sprinkle with breadcrumbs and paprika. Bake at 325 for 45 mins.
Fantastic Fried Corn
2 pkgs frozen whole kernel corn
1/2 c butter
1 c whipping cream
1 tbsp sugar
1 tsp salt
Place corn in large skillet and turn on medium heat. Add butter, whipping cream, sugar and salt. Stirring constantly, heat until most of whipping cream and butter absorbs into corn.
1/2 c butter
1 c whipping cream
1 tbsp sugar
1 tsp salt
Place corn in large skillet and turn on medium heat. Add butter, whipping cream, sugar and salt. Stirring constantly, heat until most of whipping cream and butter absorbs into corn.
Red Hot Onions
3 lg purple onions
2 tbsp hot sauce
3 tbsp olive oil
3 tbsp red wine vinegar
Slice onions thinly. Pour 1 c boiling water over onions, let stand 1 min and drain. Mix hot sauce, oil and vinegar and pour over onion rings in shallow bowl. Refrigerate and let stand at least 3 hrs. Drain to serve. Good with barbecue.
2 tbsp hot sauce
3 tbsp olive oil
3 tbsp red wine vinegar
Slice onions thinly. Pour 1 c boiling water over onions, let stand 1 min and drain. Mix hot sauce, oil and vinegar and pour over onion rings in shallow bowl. Refrigerate and let stand at least 3 hrs. Drain to serve. Good with barbecue.
Homestyle Slaw
1 med green cabbage, shredded
1/2 onion chopped
1/3 c sugar
1 c mayo
1/4 c vinegar
Toss cabbage and onion seasoned with salt, pepper and sugar. Combine mayo and vinegar. Pour over cabbage and onion, toss and chill.
1/2 onion chopped
1/3 c sugar
1 c mayo
1/4 c vinegar
Toss cabbage and onion seasoned with salt, pepper and sugar. Combine mayo and vinegar. Pour over cabbage and onion, toss and chill.
Broccoli Wild Rice Soup
1 6 oz pkg chicken-flavored wild rice mixture
1 pkg frozen chopped broccoli thawed
2 tsps dried minced onion
1 can cream of chicken soup
1 pkg cream cheese cubed
In large saucepan, combine rice, rice seasoning packet and 6 c water. Bring to boil, reduce heat,cover and simmer for 10 mins, stirring once. Stir in broccoli and onion and simmer 5 mins. Stir in soup and cream cheese. Cook and stir until cheese melts.
1 pkg frozen chopped broccoli thawed
2 tsps dried minced onion
1 can cream of chicken soup
1 pkg cream cheese cubed
In large saucepan, combine rice, rice seasoning packet and 6 c water. Bring to boil, reduce heat,cover and simmer for 10 mins, stirring once. Stir in broccoli and onion and simmer 5 mins. Stir in soup and cream cheese. Cook and stir until cheese melts.
Broccoli Wild Rice Soup
1 6 oz pkg chicken-flavored wild rice mixture
1 pkg frozen chopped broccoli thawed
2 tsps dried minced onion
1 can cream of chicken soup
1 pkg cream cheese cubed
In large saucepan, combine rice, rice seasoning packet and 6 c water. Bring to boil, reduce heat,cover and simmer for 10 mins, stirring once. Stir in broccoli and onion and simmer 5 mins. Stir in soup and cream cheese. Cook and stir until cheese melts.
1 pkg frozen chopped broccoli thawed
2 tsps dried minced onion
1 can cream of chicken soup
1 pkg cream cheese cubed
In large saucepan, combine rice, rice seasoning packet and 6 c water. Bring to boil, reduce heat,cover and simmer for 10 mins, stirring once. Stir in broccoli and onion and simmer 5 mins. Stir in soup and cream cheese. Cook and stir until cheese melts.
Hush Puppies
1 1/4 c yellow cornmeal
1 tsp salt
1 c boiling water
1/2 onion finely minced
1 eggs, beaten
Combine cornmeal and salt. Bring water to boiling in saucepan, add meal and salt and stir constantly. Cook until smooth and thick and cool. Add onion and egg and mix thoroughly. Form into small balls, roll in flour and deep fry.
1 tsp salt
1 c boiling water
1/2 onion finely minced
1 eggs, beaten
Combine cornmeal and salt. Bring water to boiling in saucepan, add meal and salt and stir constantly. Cook until smooth and thick and cool. Add onion and egg and mix thoroughly. Form into small balls, roll in flour and deep fry.
Cheddar Puffs
1/2 c butter softened
1 c grated cheddar cheese
1 1/4 c flour
1/4 tsp salt
Blend butter and cheese until fairly smooth, Stir in flour and salt. Knead lightly with hands. Roll 1 tsp at a time into balls. Place on cookie sheet. Bake at 375 for 14-15 mins. Serve hot.
1 c grated cheddar cheese
1 1/4 c flour
1/4 tsp salt
Blend butter and cheese until fairly smooth, Stir in flour and salt. Knead lightly with hands. Roll 1 tsp at a time into balls. Place on cookie sheet. Bake at 375 for 14-15 mins. Serve hot.
Drunk Franks
1 pkg hot dogs
1/2 c chili sauce
1/2 c packed brown sugar
1/2 c bourbon
Cut hot dogs into bite size pieces. Combine chili sauce, sugar and bourbon in saucepan Add hot dogs to sauce and simmer 30 mins.
1/2 c chili sauce
1/2 c packed brown sugar
1/2 c bourbon
Cut hot dogs into bite size pieces. Combine chili sauce, sugar and bourbon in saucepan Add hot dogs to sauce and simmer 30 mins.
Chestnuts Under Wraps
1 8 oz can whole water chestnuts, drained
1/4 c soy sauce
1/2 lb bacon cut in thirds
Marinate water chestnuts in soy sauce for 1 hr. Wrap 1/3 slice bacon around water chestnuts and fasten with tooth picl. Bake at 375 for 20 mins or until bacon is done. Drain and serve hot.
1/4 c soy sauce
1/2 lb bacon cut in thirds
Marinate water chestnuts in soy sauce for 1 hr. Wrap 1/3 slice bacon around water chestnuts and fasten with tooth picl. Bake at 375 for 20 mins or until bacon is done. Drain and serve hot.
Kids Dogs
1 pkg hot dogs
3 cans biscuits (10/can)
Dijon mustard
Cut each hot dog in thirds. Flatten each biscuit slightly and spread with mustard. Wrap each hot dog in biscuit and pinch to seal. Bake at 400 for 10 to 12 mins or until browned.
3 cans biscuits (10/can)
Dijon mustard
Cut each hot dog in thirds. Flatten each biscuit slightly and spread with mustard. Wrap each hot dog in biscuit and pinch to seal. Bake at 400 for 10 to 12 mins or until browned.
Roquefort Dip
1 8 oz pkg cream cheese softened
2 c mayo
1 small onion finely chopped
1 pkg roquefort cheese, crumbled
1/8 tsp garlic powder
In mixing bowl combine cream cheese and mayo. Beat until creamy. Add onion, roquefort cheese and garlic powder and mix well. Refrigerate.
(good with cauliflower)
2 c mayo
1 small onion finely chopped
1 pkg roquefort cheese, crumbled
1/8 tsp garlic powder
In mixing bowl combine cream cheese and mayo. Beat until creamy. Add onion, roquefort cheese and garlic powder and mix well. Refrigerate.
(good with cauliflower)
Hot Sombrero Dip
2 cans bean dip
1 lb ground beef, cooked
1 can green chilies
1 c hot salsa
1 1/2 c shredded cheddar cheese
Layer bean dip, ground beef, chilies and picante sauce in a 3 qt baking dish. Top with cheese. Bake at 350 until cheese melts about 10 or 15 mins.
1 lb ground beef, cooked
1 can green chilies
1 c hot salsa
1 1/2 c shredded cheddar cheese
Layer bean dip, ground beef, chilies and picante sauce in a 3 qt baking dish. Top with cheese. Bake at 350 until cheese melts about 10 or 15 mins.
Hot Broccoli Dip
1 16 oz Mexican processed cheese
1 10 oz can golden mushroom soup
1 10 oz box frozen chopped broccoli, thawed
In saucepan over medium heat, combine cheese and soup. Stir constantly until cheese melts. Stir broccoli into cheese-soup mixture. Serve hot with chips.
1 10 oz can golden mushroom soup
1 10 oz box frozen chopped broccoli, thawed
In saucepan over medium heat, combine cheese and soup. Stir constantly until cheese melts. Stir broccoli into cheese-soup mixture. Serve hot with chips.
Tuesday, May 29, 2012
Potato salad recipe
- 8 medium potatoes, cooked and diced
- 1 1/2 cups mayonnaise
- 2 tablespoons cider vinegar
- 2 tablespoons sugar
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 2 celery ribs, sliced
- 1 cup onion, minced
- 5 hard-boiled eggs
- paprika
Directions:
- 1Boil peeled potatoes in salted water until done. Cool to room temperature.
- 2Place diced potatoes in large bowl.
- 3Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
- 4Add to potatoes.
- 5Add celery and onions and mix well.
- 6Stir in eggs.
- 7Sprinkle a little paprika on top
Best Ever Fried Chicken
2 c all purpose flour
1 tbsp dried thyme
1 tbsp paprika
2 tsp salt
1 tsp pepper
1/2 c whole milk
1 egg
2 tbsp lemon juice
1 broiler/fryer chicken cut up
Oil for deep fat frying
In shallow bowl mix the first 5 ingredients. In separate shallow bowl wish milk, egg and lemon juice. Coat chicken pieces one at a time with flour mixture, dip in milk mixture then coat with flour mixture again. In an electric skillet or fryer, heat oil to 375. Fry pieces a few at a time 6-10 mins until juices run clear. Drain on paper towels.
Herbed Potato Packs
2 lbs fingerling potatoes
1 tbsp olive oil
1 tbsp butter, melted
2 garlic cloves, minced
1 tsp salt
2 tsp minced fresh thyme
1/2 tsp ground pepper
Pierce potatoes with a fork and place in large microwave safe dish. Cover and microwave 4-7 mins or until crisp tender, stirring halfway. Add the remaining ingredients, toss to coat. Place 1/4 potatoes on a double thickness of foil. Fold foil around potatoes and seal tightly. Repeat with remaining potatoes.Grill, covered, on med-high heat for 6-9 mins on each side.
1 tbsp olive oil
1 tbsp butter, melted
2 garlic cloves, minced
1 tsp salt
2 tsp minced fresh thyme
1/2 tsp ground pepper
Pierce potatoes with a fork and place in large microwave safe dish. Cover and microwave 4-7 mins or until crisp tender, stirring halfway. Add the remaining ingredients, toss to coat. Place 1/4 potatoes on a double thickness of foil. Fold foil around potatoes and seal tightly. Repeat with remaining potatoes.Grill, covered, on med-high heat for 6-9 mins on each side.
Tuesday, March 13, 2012
Thursday, March 8, 2012
Slow Cooker Golombki
1 lb ground beef
1 small onion
1 c uncooked converted rice
3/4 tsp salt
1/4 tsp pepper
1 jar meatless spaghetti sauce
2 can tomato soup, undiluted
1 c water
1/2 tsp sugar
1 medium head cabbage, chopped
Cook beef and onion over medium heat in a skillet until meat is no longer pink; drain. Stir in the rice, salt and pepper.Combine the spaghetti sauce, soup, water, and sugar in a large bowl. Layer 1/3 of the sauce, half of the beef mixture and 1/3 of the cabbage in a slow cooker. Repeat layers. Top w/ remaining sauce and cabbage. Cover and cook on low for 6-8 hrs or until tender.
1 small onion
1 c uncooked converted rice
3/4 tsp salt
1/4 tsp pepper
1 jar meatless spaghetti sauce
2 can tomato soup, undiluted
1 c water
1/2 tsp sugar
1 medium head cabbage, chopped
Cook beef and onion over medium heat in a skillet until meat is no longer pink; drain. Stir in the rice, salt and pepper.Combine the spaghetti sauce, soup, water, and sugar in a large bowl. Layer 1/3 of the sauce, half of the beef mixture and 1/3 of the cabbage in a slow cooker. Repeat layers. Top w/ remaining sauce and cabbage. Cover and cook on low for 6-8 hrs or until tender.
Best Ever Roast Beef
1 boneless beef chuck roast (4lbs) trimmed
1 lg sweet onion, chopped
1 1/3 c plus 3 tbsp water, divided
1 can condensed French Onion soup
1 c packed brown sugar
1/3 c reduced-sodium soy sauce
1/4 c cider vinegar
6 garlic cloves, minced
1 tsp ground ginger
1/4 tsp pepper
3 tbsp corn starch
Cut roast in half. Transfer to crock pot; add onion and 1 1/3 c water. Combine soup, brown sugar, soy sauce, vinegar, garlic, ginger and pepper in small bowl. Pour over top of roast. Cover and cook on low 7-8 hours or until tender. Remove meat to a serving platter. Skim juices for fat and transfer liquid to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth. Gradually stir into pan until thickened.
1 lg sweet onion, chopped
1 1/3 c plus 3 tbsp water, divided
1 can condensed French Onion soup
1 c packed brown sugar
1/3 c reduced-sodium soy sauce
1/4 c cider vinegar
6 garlic cloves, minced
1 tsp ground ginger
1/4 tsp pepper
3 tbsp corn starch
Cut roast in half. Transfer to crock pot; add onion and 1 1/3 c water. Combine soup, brown sugar, soy sauce, vinegar, garlic, ginger and pepper in small bowl. Pour over top of roast. Cover and cook on low 7-8 hours or until tender. Remove meat to a serving platter. Skim juices for fat and transfer liquid to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth. Gradually stir into pan until thickened.
Tuesday, February 21, 2012
Spinach Artichoke Dip
1/4 cup olive oil
2 tablespoons unsalted butter
3/4 cup diced white or yellow onion, cut into 1/8-inch dice
1 1/2 tablespoon minced garlic
1/2 cup all-purpose flour
1 1/2 cup chicken stock (preferable homemade)
1 1/2 cup heavy cream
3/4 cup freshly grated Parmesan cheese
2 tablespoons dehydrated chicken stock base or crumbled bouillon cubes
1 1/2 tablespoon freshly squeezed lemon juice
1 teaspoon sugar
3/4 cup sour cream
12 ounces frozen spinach, defrosted, drained, wrung out by hand, and coarsely chopped
6 ounces canned artichoke bottoms, drained and cut into 1/8-inch slices
1 cup finely shredded Monterey Jack cheese
3/4 teaspoon Tabasco sauce
Blue and white corn tortilla chips
2 tablespoons unsalted butter
3/4 cup diced white or yellow onion, cut into 1/8-inch dice
1 1/2 tablespoon minced garlic
1/2 cup all-purpose flour
1 1/2 cup chicken stock (preferable homemade)
1 1/2 cup heavy cream
3/4 cup freshly grated Parmesan cheese
2 tablespoons dehydrated chicken stock base or crumbled bouillon cubes
1 1/2 tablespoon freshly squeezed lemon juice
1 teaspoon sugar
3/4 cup sour cream
12 ounces frozen spinach, defrosted, drained, wrung out by hand, and coarsely chopped
6 ounces canned artichoke bottoms, drained and cut into 1/8-inch slices
1 cup finely shredded Monterey Jack cheese
3/4 teaspoon Tabasco sauce
Blue and white corn tortilla chips
PREPARATION:
In a large saucepan, warm the olive oil and butter together over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 minutes. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown.
Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blond color, 10 to 15 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to the simmer. Remove from the heat, add the Parmesan, chicken base or bouillon cubes, lemon juice, and sugar, and stir until thoroughly blended.
Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and Tabasco sauce, and stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to a warmed serving bowl and serve immediately, accompanied by blue and white corn tortilla chips.
Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blond color, 10 to 15 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to the simmer. Remove from the heat, add the Parmesan, chicken base or bouillon cubes, lemon juice, and sugar, and stir until thoroughly blended.
Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and Tabasco sauce, and stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to a warmed serving bowl and serve immediately, accompanied by blue and white corn tortilla chips.
Friday, January 27, 2012
Ultimate Cookie Brownie Oreo Dessert
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping
Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Cover with foil and bake at 350 degrees F for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes. Brownies are down when a toothpick inserted 2″ from the edge comes out clean or with moist pieces clinging to it. Let cool completely before cutting.
To half this recipe for an 8×8 brownie mix, simply half the chocolate chip cookie dough ingredients. Enjoy!
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