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.
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