1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
seasoned flour (with salt and pepper)
1/8 cup white wine (optional, can use cooking wine)
2 cloves minced garlic
1/2 onion (chopped)
1 cup sliced mushrooms (optional)
1/2 cup heavy cream
1/2 cup milk
2 tablespoons Dijon mustard (divided)
2 teaspoons chopped fresh tarragon
Directions
1.Coat the chicken breasts with 1 tablespoon of Dijon mustard and let them marinate for a few hours prior to cooking.
2.Melt the butter and heat the oil in a skillet over medium-high heat. Coat the chicken with lightly seasoned flour, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Remove them from the pan. Set them aside and keep warm.
3.Add the white wine and deglaze the pan. Then sauté 2 minced cloves of garlic, ½ of an onion (chopped), and 1 cup of sliced mushrooms into the wine. Cook until the onions are soft and the mushrooms are mostly cooked.
4.Next stir the cream and milk into the pan. Mix in the mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.
Notes: If you are not using wine you can deglaze the pan with a little bit of olive oil instead. Also I did not have fresh tarragon. I used 1 teaspoon of dried tarragon instead and that seemed to be enough.
Saturday, October 2, 2010
Wednesday, September 8, 2010
Deviled Steak Cubes
1 1/2 LB beef round steak cut 3/4 inch thick
2 TB Cooking oil
1/2 C. tomato sauce (I use a full cup)
1/2 C. chopped onion
2 TBS Vinegar
1 TBS Prepared Mustard
2 tsp. Horseradish
1 clove minced garlic
3/4 tsp. salt
1/4 tsp. pepper
2/3 C. COLD water
1/3 C. all-purpose flour
Hot cooked egg noodles
Trim excess fat from meat; cut meat into cubes; in skillet brown meat on all sides in hot oil; drain. Transfer meat to crock pot. Stir in tomato sauce, onion, vinegar, mustard, horseradish, garlic, salt, pepper and 1 C. water.
Cover; cook on low heat for 8 to 10 hours. Turn to high heat setting. Blend cold water and flour into paste and pour into pot. Cook until thick stir occasionally. Serve over egg noodles.
2 TB Cooking oil
1/2 C. tomato sauce (I use a full cup)
1/2 C. chopped onion
2 TBS Vinegar
1 TBS Prepared Mustard
2 tsp. Horseradish
1 clove minced garlic
3/4 tsp. salt
1/4 tsp. pepper
2/3 C. COLD water
1/3 C. all-purpose flour
Hot cooked egg noodles
Trim excess fat from meat; cut meat into cubes; in skillet brown meat on all sides in hot oil; drain. Transfer meat to crock pot. Stir in tomato sauce, onion, vinegar, mustard, horseradish, garlic, salt, pepper and 1 C. water.
Cover; cook on low heat for 8 to 10 hours. Turn to high heat setting. Blend cold water and flour into paste and pour into pot. Cook until thick stir occasionally. Serve over egg noodles.
Sunday, August 8, 2010
Cooking Light 25 top cooking mistakes
http://www.cookinglight.com/cooking-101/techniques/cooking-questions-tips-00400000064986/page29.html
Spaghetti Pie
1 pound ground round
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (8-ounce) cans tomato sauce with garlic
1 1/2 cups low-fat sour cream
1/2 cup chopped green onions
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
Cooking spray
1 1/3 cups (about 5 ounces) shredded reduced-fat extra-sharp cheddar cheese
Preparation
Preheat oven to 350°.
Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes. Combine the sour cream, green onions, and cream cheese in a small bowl, and set aside. Place the spaghetti noodles in a 2-quart casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (8-ounce) cans tomato sauce with garlic
1 1/2 cups low-fat sour cream
1/2 cup chopped green onions
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
Cooking spray
1 1/3 cups (about 5 ounces) shredded reduced-fat extra-sharp cheddar cheese
Preparation
Preheat oven to 350°.
Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes. Combine the sour cream, green onions, and cream cheese in a small bowl, and set aside. Place the spaghetti noodles in a 2-quart casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.
Cherry Chocolate Chip Muffins
1 C. Flour
1/3 C. Sugar
1 tsp. baking powder
1/4 tsp. salt
1 egg
1/3 C. milk
1/4 C. Canola oil
1 tsp. almond extract
1/2 C. halved maraschino cherries
1/2 C. semisweet chocolate chips
In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl whisk the egg milk, oil, and extract. Stir into dry ingredients just until moistened. Fold in the cherries and chocolate chips. Fill paper lined muffin cups three-fourths full. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield 6 muffins.
1/3 C. Sugar
1 tsp. baking powder
1/4 tsp. salt
1 egg
1/3 C. milk
1/4 C. Canola oil
1 tsp. almond extract
1/2 C. halved maraschino cherries
1/2 C. semisweet chocolate chips
In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl whisk the egg milk, oil, and extract. Stir into dry ingredients just until moistened. Fold in the cherries and chocolate chips. Fill paper lined muffin cups three-fourths full. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield 6 muffins.
Creamy Cranberry Coffee Cake
2 C. Flour
1 C. Sugar
1-1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 Egg
3/4 C. Orange Juice
1/4 C. Melted Butter
1 tsp. Vanilla
2 C. Coarsely chopped fresh or frozen Cranberries
1 TB grated orange peel
CREAM CHEESE LAYER
1 package (8 oz) cream cheese, softened
1/3 C. sugar
1 egg
1 tsp. vanilla extract
TOPPING
3/4 C. Flour
1/2 C. Sugar
1/2 C. Cold butter
In a large bowl, combine the first four ingredients. Combine the egg, orange juice, butter and vanilla; stir into dry ingredients until well combined. Fold in the cranberries and orange peel. Pour into a greased 9-in, springform pan.
In a small mixing bowl, beat cream cheese and sugar until smooth. Add egg and vanilla, mix well. Spread over batter. Combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Sprinkle over top.
Place pan on a baking sheet. Bake at 350 for 70-75 minutes or until golden brown. Cool on a wire rack for 15 minutes before removing sides of pan.
1 C. Sugar
1-1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 Egg
3/4 C. Orange Juice
1/4 C. Melted Butter
1 tsp. Vanilla
2 C. Coarsely chopped fresh or frozen Cranberries
1 TB grated orange peel
CREAM CHEESE LAYER
1 package (8 oz) cream cheese, softened
1/3 C. sugar
1 egg
1 tsp. vanilla extract
TOPPING
3/4 C. Flour
1/2 C. Sugar
1/2 C. Cold butter
In a large bowl, combine the first four ingredients. Combine the egg, orange juice, butter and vanilla; stir into dry ingredients until well combined. Fold in the cranberries and orange peel. Pour into a greased 9-in, springform pan.
In a small mixing bowl, beat cream cheese and sugar until smooth. Add egg and vanilla, mix well. Spread over batter. Combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Sprinkle over top.
Place pan on a baking sheet. Bake at 350 for 70-75 minutes or until golden brown. Cool on a wire rack for 15 minutes before removing sides of pan.
Spaghetti Bolognese
3/4 LB ground beef
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, chopped
3 cups sliced fresh mushrooms
1 (14 1/2 ounce) can diced tomatoes
1 TB tomato paste
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 Cup milk
1/2 tsp salt
1/4 tsp fresh ground pepper
1/2 LB spaghetti
fresh basil leaves
1. Spray a large nonstick skillet with canola oil nonstick spray and set over medium-high heat. Add the beef and cook, stirring frequently to break it up, until browned, 5-8 minutes. Add the onion and the garlic; cook stirring occasionally, until softened, about 5 minutes. Stir in the carrot and cook about 2 minutes. Stir in the mushrooms, tomatoes, tomato paste, basil, and oregano; bring to a boil. Reduce the heat and simmer, covered, 10 minutes. Add the milk and cook, uncovered until the sauce is thickened, about 15 minutes longer. Stir in the salt and pepper.
2. Meanwhile, cook the spaghetti according to package directions. Drain, divide among 4 plates, and top with the sauce. Garnish with basil leaves.
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, chopped
3 cups sliced fresh mushrooms
1 (14 1/2 ounce) can diced tomatoes
1 TB tomato paste
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 Cup milk
1/2 tsp salt
1/4 tsp fresh ground pepper
1/2 LB spaghetti
fresh basil leaves
1. Spray a large nonstick skillet with canola oil nonstick spray and set over medium-high heat. Add the beef and cook, stirring frequently to break it up, until browned, 5-8 minutes. Add the onion and the garlic; cook stirring occasionally, until softened, about 5 minutes. Stir in the carrot and cook about 2 minutes. Stir in the mushrooms, tomatoes, tomato paste, basil, and oregano; bring to a boil. Reduce the heat and simmer, covered, 10 minutes. Add the milk and cook, uncovered until the sauce is thickened, about 15 minutes longer. Stir in the salt and pepper.
2. Meanwhile, cook the spaghetti according to package directions. Drain, divide among 4 plates, and top with the sauce. Garnish with basil leaves.
Thai Chicken Fettuccine
1 tbs vegetable oil
1 pound boneless, skinless chicken breasts, cut into strips
1 cup Pace Picante Sauce
1/4 cup chunky peanut butter
2 tbs honey
2 tbs orange juice
1 tsp soy sauce
1/2 tsp ground ginger
3 cups hot cooked fettuccine (16 ounce pkg)
chopped fresh cilantro (optional)
1. Heat oil in skillet over medium heat. Add chicken and cook for 5 minutes, until it's lightly browned, stirring occasionally.
2. Stir in picante sauce, peanut butter, honey, orange juice, soy sauce, and ground ginger. Cook and stir until the chicken is cooked through.
3. Add fettuccine. Toss the mixture until evenly coated.
4. Top with cilantro if desired. Makes 4 servings.
1 pound boneless, skinless chicken breasts, cut into strips
1 cup Pace Picante Sauce
1/4 cup chunky peanut butter
2 tbs honey
2 tbs orange juice
1 tsp soy sauce
1/2 tsp ground ginger
3 cups hot cooked fettuccine (16 ounce pkg)
chopped fresh cilantro (optional)
1. Heat oil in skillet over medium heat. Add chicken and cook for 5 minutes, until it's lightly browned, stirring occasionally.
2. Stir in picante sauce, peanut butter, honey, orange juice, soy sauce, and ground ginger. Cook and stir until the chicken is cooked through.
3. Add fettuccine. Toss the mixture until evenly coated.
4. Top with cilantro if desired. Makes 4 servings.
Tuesday, July 13, 2010
Pineapple Zucchini Bread
3 Eggs
2 C. Shredded Zucchini
1 C. Vegetable Oil
1 Can (8oz) crushed pineapple, drained
2 tsp. vanilla
3 C. Flour
2 C. Sugar
2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. salt
3/4 tsp. ground nutmeg
1/2 tsp. baking powder
In a bowl combine eggs, zucchini, oil, pineapple and vanilla. Combine the dry ingredients; stir into egg mixture just until moistned. Pour into 2 greased 8in X4X2 loaf pans. Bake at 350 for 50-60 minutes or until toothpick comes out clean. Cool 10 minutes before removing from pans to wire racks.
2 C. Shredded Zucchini
1 C. Vegetable Oil
1 Can (8oz) crushed pineapple, drained
2 tsp. vanilla
3 C. Flour
2 C. Sugar
2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. salt
3/4 tsp. ground nutmeg
1/2 tsp. baking powder
In a bowl combine eggs, zucchini, oil, pineapple and vanilla. Combine the dry ingredients; stir into egg mixture just until moistned. Pour into 2 greased 8in X4X2 loaf pans. Bake at 350 for 50-60 minutes or until toothpick comes out clean. Cool 10 minutes before removing from pans to wire racks.
Monday, July 5, 2010
Apple Kielbasa Coins Recipe | Taste of Home Recipe
Apple Kielbasa Coins Recipe | Taste of Home Recipes
I made these for breakfast this morning. It was a great addition to our menu. We all loved them.
Saturday, July 3, 2010
Broccoli with Garlic Sauce
1/2 C. chicken broth
3 TB sake or rice wine
2 TB soy sauce
2 TB oyster sauce
1 TB cornstarch
2 tsp. sugar
1 TB canola oil
3 garlic cloves minced
1 LB Broccoli crowns cut into florets (4 Cups)
1. Combine the broth, sake or rice wine, soy sauce, oyster sauce, cornstarch, and sugar in a small bowl; set aside.
2. Heat a nonstick wok or a large, deep skillet over medium high heat until a drop of water sizzles. Swirl in the oil, then add the garlic. Stir-fry until fragrant, about 10 seconds. Add the broccoli and stir-fry until crisp-tender, about 3 minutes. Add the broth mixture and cook, stirring constantly until the mixture boils and thickens, about 1 minute.
3 TB sake or rice wine
2 TB soy sauce
2 TB oyster sauce
1 TB cornstarch
2 tsp. sugar
1 TB canola oil
3 garlic cloves minced
1 LB Broccoli crowns cut into florets (4 Cups)
1. Combine the broth, sake or rice wine, soy sauce, oyster sauce, cornstarch, and sugar in a small bowl; set aside.
2. Heat a nonstick wok or a large, deep skillet over medium high heat until a drop of water sizzles. Swirl in the oil, then add the garlic. Stir-fry until fragrant, about 10 seconds. Add the broccoli and stir-fry until crisp-tender, about 3 minutes. Add the broth mixture and cook, stirring constantly until the mixture boils and thickens, about 1 minute.
Warm Apple-Buttermilk Custard Pie
Crust
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Or
Any basic single pie crust recipe
Streusel
1/3 C. All purpose flour
1/3 C. packed brown sugar
1/2 tsp. ground cinnamon
2 1/2 TB chilled butter cut into small pieces
Filling
5 Cups sliced peeled Granny Smith apple (about 2LBS)
1 C. sugar, divided
1/2 tsp. ground cinnamon
2 TB all purpose flour
1/4 tsp. salt
3 large eggs
1 3/4 C. buttermilk
1 tsp. vanilla extract
1. Preheat oven to 325
2. To prepare crust, roll dough into a 14 inch circle and fit into a 9-inch deep-dish pie plate coated with cooking spray. Fold edges under, and flute. Place pie in refrigerator until ready to use.
3. To prepare streusel, lightly spoon 1/3 C. flour into a dry measuring cup, and level with a knife. Combine 1/3 C. flour, brown sugar, and 1/2 tsp butter with pastry blender until the mixture resembles coarse meal. Place streusel in the refrigerator.
4. To prepare filling, heat a large nonstick skillet coated with cooking spray over medium heat. Add sliced apple, 1/4 C. sugar, and 1/2 tsp. cinnamon; cook 10 minutes or until apple is tender, stirring mixture occasionally. Spoon apple mixture into prepared crust.
5. Combine remaining 3/4 C. sugar, 2 TB flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over the apple mixture. Bake at 375 for 30 minutes. Reduce the oven temp to 300 (do not remove pie from the oven); sprinkle streusel over pie. Bake at 300 for 40 minutes or until set. Let stand 1 hour before serving.
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Or
Any basic single pie crust recipe
Streusel
1/3 C. All purpose flour
1/3 C. packed brown sugar
1/2 tsp. ground cinnamon
2 1/2 TB chilled butter cut into small pieces
Filling
5 Cups sliced peeled Granny Smith apple (about 2LBS)
1 C. sugar, divided
1/2 tsp. ground cinnamon
2 TB all purpose flour
1/4 tsp. salt
3 large eggs
1 3/4 C. buttermilk
1 tsp. vanilla extract
1. Preheat oven to 325
2. To prepare crust, roll dough into a 14 inch circle and fit into a 9-inch deep-dish pie plate coated with cooking spray. Fold edges under, and flute. Place pie in refrigerator until ready to use.
3. To prepare streusel, lightly spoon 1/3 C. flour into a dry measuring cup, and level with a knife. Combine 1/3 C. flour, brown sugar, and 1/2 tsp butter with pastry blender until the mixture resembles coarse meal. Place streusel in the refrigerator.
4. To prepare filling, heat a large nonstick skillet coated with cooking spray over medium heat. Add sliced apple, 1/4 C. sugar, and 1/2 tsp. cinnamon; cook 10 minutes or until apple is tender, stirring mixture occasionally. Spoon apple mixture into prepared crust.
5. Combine remaining 3/4 C. sugar, 2 TB flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over the apple mixture. Bake at 375 for 30 minutes. Reduce the oven temp to 300 (do not remove pie from the oven); sprinkle streusel over pie. Bake at 300 for 40 minutes or until set. Let stand 1 hour before serving.
Vegetable Lasagna
1 tsp. olive oil
3/4 C. sliced mushrooms
3/4 C. chopped zucchini
1/2 C. sliced carrot
1/2 C. chopped red bell pepper
1/2 C. thinly sliced red onion
1 (26 oz) bottle fat-free tomato basil sauce
2 TB commercial pesto
1 (15 oz) carton part skim cottage cheese
Cooking spray
6 hot cooked lasagna noodles (about 6oz uncooked), cut in half
3/4 C. shredded mozzarella cheese
1. Pre-heat oven to 375
2. Heat oil in a medium saucepan over medium heat. Add mushrooms and next 4 ingredients; cook for 5 minutes; stiring frequently. Add pasta sauce; bring to a boil. Reduce heat; simmer for 10 minutes.
3. Combine pesto and cottage cheese in a small bowl. Spread 1/2 C. tomato mixture in the bottom of a 8-inch square baking dish or pan coated with cooking spray. Arrange 4 noodle halves over tomato mixture. Top noodles with half of cottage cheese mixture and 1 C. tomato mixture. Repeate the layers ending with noodles. Spread remaining tomato mixtureover noodles; sprinkle with mozzarella.
4. Cover and bake at 375 for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.
3/4 C. sliced mushrooms
3/4 C. chopped zucchini
1/2 C. sliced carrot
1/2 C. chopped red bell pepper
1/2 C. thinly sliced red onion
1 (26 oz) bottle fat-free tomato basil sauce
2 TB commercial pesto
1 (15 oz) carton part skim cottage cheese
Cooking spray
6 hot cooked lasagna noodles (about 6oz uncooked), cut in half
3/4 C. shredded mozzarella cheese
1. Pre-heat oven to 375
2. Heat oil in a medium saucepan over medium heat. Add mushrooms and next 4 ingredients; cook for 5 minutes; stiring frequently. Add pasta sauce; bring to a boil. Reduce heat; simmer for 10 minutes.
3. Combine pesto and cottage cheese in a small bowl. Spread 1/2 C. tomato mixture in the bottom of a 8-inch square baking dish or pan coated with cooking spray. Arrange 4 noodle halves over tomato mixture. Top noodles with half of cottage cheese mixture and 1 C. tomato mixture. Repeate the layers ending with noodles. Spread remaining tomato mixtureover noodles; sprinkle with mozzarella.
4. Cover and bake at 375 for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.
Turkey-Bean Chili
1 LB skinless boneless turkey breast, cut into 1-inch cubes
1 Onion, chopped
1 TB chili powder (I use 2 because Chris and I like spice)
1 (15 1/2 oz) can pinto beans, rinsed and drained
1 (14 1/2 oz) can diced tomatoes with jalapeno peppers
1 (11 oz) can mexican-style corn kernals
1/3 cup chopped fresh cilantro
1. Spray a nonstick dutch oven with olive oil nonstick spray and set over medium-high heat. Add the turkey and onion; cook, stirring frequently, until the turkey is no longer pink, about 5 minutes. Stir in the chili powder.
2. Add the beans, tomatoes, and corn; bring to a boil. Reduce heat and simmer; covered, until the turkey is cooked through and the flavors are blended, about 15 minutes. Stir in the cilantro. Garnish each serving with 1 TB of sour cream and extra chopped cilantro.
1 Onion, chopped
1 TB chili powder (I use 2 because Chris and I like spice)
1 (15 1/2 oz) can pinto beans, rinsed and drained
1 (14 1/2 oz) can diced tomatoes with jalapeno peppers
1 (11 oz) can mexican-style corn kernals
1/3 cup chopped fresh cilantro
1. Spray a nonstick dutch oven with olive oil nonstick spray and set over medium-high heat. Add the turkey and onion; cook, stirring frequently, until the turkey is no longer pink, about 5 minutes. Stir in the chili powder.
2. Add the beans, tomatoes, and corn; bring to a boil. Reduce heat and simmer; covered, until the turkey is cooked through and the flavors are blended, about 15 minutes. Stir in the cilantro. Garnish each serving with 1 TB of sour cream and extra chopped cilantro.
Thursday, June 17, 2010
Loaded Smashed Potatoes
4 lbs. red potatoes
16 oz sour cream (I use a bit less)
1 lbs bacon (I just used a package of crumbed bacon)
½ c. sliced green onions
3 c. cheddar cheese
1 c. butter ( often half this and it is still good)
¾ c. milk
1 t. salt
1 t. black pepper
Wash potatoes and chop them into quarters (or smaller). Leave the skin on. Boil in slightly salted water, until they start to break apart when you poke them with a fork. While they boil, fry your bacon (if you aren’t using the already pre-package crumbled bacon) and let it cool and drain on a paper towel.
Chop up the butter. Drain potatoes and put them in a large casserole dish. Add the butter to the hot potatoes. Stir gently until butter is melted. Add the rest of the ingredients and stir gently. Cover and put in a warm oven until ready to serve.
16 oz sour cream (I use a bit less)
1 lbs bacon (I just used a package of crumbed bacon)
½ c. sliced green onions
3 c. cheddar cheese
1 c. butter ( often half this and it is still good)
¾ c. milk
1 t. salt
1 t. black pepper
Wash potatoes and chop them into quarters (or smaller). Leave the skin on. Boil in slightly salted water, until they start to break apart when you poke them with a fork. While they boil, fry your bacon (if you aren’t using the already pre-package crumbled bacon) and let it cool and drain on a paper towel.
Chop up the butter. Drain potatoes and put them in a large casserole dish. Add the butter to the hot potatoes. Stir gently until butter is melted. Add the rest of the ingredients and stir gently. Cover and put in a warm oven until ready to serve.
Cheese Bread
1 Round loaf of Sourdough Bread (large one)
1 lb. Monterey Jack Cheese
¼ c. Chopped green onion
½ c. Melted butter
1 T. Poppy Seeds
Slice bread almost but not completely through. Turn one quarter turn and slice again being careful not to cut through. (It should look like a grid with squares an inch or even smaller). Insert cheese slices into the openings. Put them in every cut you can. Melt butter in dish and add onions. Pour over bread. Wrap in foil and bake 20 minutes at 350 degrees. Unwrap and bake 10 minutes more.
1 lb. Monterey Jack Cheese
¼ c. Chopped green onion
½ c. Melted butter
1 T. Poppy Seeds
Slice bread almost but not completely through. Turn one quarter turn and slice again being careful not to cut through. (It should look like a grid with squares an inch or even smaller). Insert cheese slices into the openings. Put them in every cut you can. Melt butter in dish and add onions. Pour over bread. Wrap in foil and bake 20 minutes at 350 degrees. Unwrap and bake 10 minutes more.
Christmas Salad
1 head iceberg lettuce
1 head romaine lettuce
2 c. thinly sliced celery
4 green onions, thinly sliced
2 - 11 oz. cans of mandarin oranges
1 large pomagranite (seeds of)
3/4 c. sliced almonds
1/3 c. sugar
Dressing
3/4 tsp. salt
1/4 c. sugar
6 drops of Tabasco sauce
2 Tbsp. chopped parsley, fresh (optional)
1 dash pepper
1/4 c. rice vinegar
1/2 c. vegetable oil
1. In a small pan on med. low heat, mix sugar and almonds. Melt (this takes a while and I end up adding a little water) then spread out to cool on a plate.
2. Mix all dressings ingredients in blender.
3. Mix salad ingredients. *(Add, oranges, pomagranites, sugar almonds, and dressing just before serving) (salad will go down considerably with dressing on it.)
1 head romaine lettuce
2 c. thinly sliced celery
4 green onions, thinly sliced
2 - 11 oz. cans of mandarin oranges
1 large pomagranite (seeds of)
3/4 c. sliced almonds
1/3 c. sugar
Dressing
3/4 tsp. salt
1/4 c. sugar
6 drops of Tabasco sauce
2 Tbsp. chopped parsley, fresh (optional)
1 dash pepper
1/4 c. rice vinegar
1/2 c. vegetable oil
1. In a small pan on med. low heat, mix sugar and almonds. Melt (this takes a while and I end up adding a little water) then spread out to cool on a plate.
2. Mix all dressings ingredients in blender.
3. Mix salad ingredients. *(Add, oranges, pomagranites, sugar almonds, and dressing just before serving) (salad will go down considerably with dressing on it.)
Favorite Chicken Enchiladas
Chicken Enchiladas
Enchilada Sauce:
2 Tbsp. Oil
2 Tbsp. Flour
1 Tbsp. Chili Powder (you can add more if you like)
1 tsp. ground Cumin
1 can (14 oz) chicken broth
1 can (8 oz) tomato sauce
1 tsp. salt
¼ tsp. garlic powder
Rest of ingredients:
2 c. shredded cooked chicken
½ c. thinly sliced green onions
¾ c. cheddar cheese (divided)
¾ c. Monterey jack cheese (divided)
¼ c. sour cream
1 can (4 oz) green chilies
Salt and pepper to taste
12 6-in corn tortillas
1. Enchilada sauce: heat oil in large sauce pan: stir in flour and chili powder. Cook for one minute. Add remaining ingredients, bring to boil and simmer for 10 minutes.
2. In a bowl mix together chicken, green onions, ½ c. cheddar, ½ c. Monterey jack, sour cream, chilies. Stir in ½ c. of the enchilada sauce, stir until blended and season with salt and pepper.
3. Heat corn tortillas (both sides) in a frying pan. I don’t use oil or anything. You just need to get them soft so they don’t crack. They usually bubble up a little when they are ready.
4. Put a little bit of sauce in a 9X13 inch pan.
5. Spread about 2 Tbsp. (heaping) of mixture into each tortilla and roll up and place side by side (seam side down) in pan.
6. Pour remaining sauce over the top and top with remaining cheese.
7. Bake at 350 degrees until bubbly (about 15-20 minutes)
Enchilada Sauce:
2 Tbsp. Oil
2 Tbsp. Flour
1 Tbsp. Chili Powder (you can add more if you like)
1 tsp. ground Cumin
1 can (14 oz) chicken broth
1 can (8 oz) tomato sauce
1 tsp. salt
¼ tsp. garlic powder
Rest of ingredients:
2 c. shredded cooked chicken
½ c. thinly sliced green onions
¾ c. cheddar cheese (divided)
¾ c. Monterey jack cheese (divided)
¼ c. sour cream
1 can (4 oz) green chilies
Salt and pepper to taste
12 6-in corn tortillas
1. Enchilada sauce: heat oil in large sauce pan: stir in flour and chili powder. Cook for one minute. Add remaining ingredients, bring to boil and simmer for 10 minutes.
2. In a bowl mix together chicken, green onions, ½ c. cheddar, ½ c. Monterey jack, sour cream, chilies. Stir in ½ c. of the enchilada sauce, stir until blended and season with salt and pepper.
3. Heat corn tortillas (both sides) in a frying pan. I don’t use oil or anything. You just need to get them soft so they don’t crack. They usually bubble up a little when they are ready.
4. Put a little bit of sauce in a 9X13 inch pan.
5. Spread about 2 Tbsp. (heaping) of mixture into each tortilla and roll up and place side by side (seam side down) in pan.
6. Pour remaining sauce over the top and top with remaining cheese.
7. Bake at 350 degrees until bubbly (about 15-20 minutes)
Tuesday, May 25, 2010
Aunt Georgia's Spaghetti Sauce
2 LB Ground Beef
1 Medium chopped onion
1 Green Pepper, chopped
2 15oz cans tomato sauce
2 12oz cans tomato paste
2 envelopes spaghetti sauce mix
3 C. Water
1 TB. Sugar
1 tsp. oregano
2 Cloves Garlic, chopped
1 Bay Leaf
Brown onion and green pepper with beef. Mix remaining ingredients, simmer for 1.5 hours.
1 Medium chopped onion
1 Green Pepper, chopped
2 15oz cans tomato sauce
2 12oz cans tomato paste
2 envelopes spaghetti sauce mix
3 C. Water
1 TB. Sugar
1 tsp. oregano
2 Cloves Garlic, chopped
1 Bay Leaf
Brown onion and green pepper with beef. Mix remaining ingredients, simmer for 1.5 hours.
Megan's Cheesy Breakfast Potatoes
1/2 C. Butter
1/2 C. Chopped Onions
1 pkg. 16oz frozen shredded Hashbrown Potatoes
1 can cream of mushroom soup
1 soup can milk
1 C. Shredded Cheddar
1 C. Cheese Cracker Crumbs
Pepper to taste
Melt butter in skillet, saute onion. Stir in potatoes, soup and milk. Add cheese, pepper and 1/2 the cracker crumbs. Pour into shallow casserole dish, top with remaining cracker crumbs. Bake covered @375 for 35 to 40 minutes.
1/2 C. Chopped Onions
1 pkg. 16oz frozen shredded Hashbrown Potatoes
1 can cream of mushroom soup
1 soup can milk
1 C. Shredded Cheddar
1 C. Cheese Cracker Crumbs
Pepper to taste
Melt butter in skillet, saute onion. Stir in potatoes, soup and milk. Add cheese, pepper and 1/2 the cracker crumbs. Pour into shallow casserole dish, top with remaining cracker crumbs. Bake covered @375 for 35 to 40 minutes.
Aunt Georgia's Fudge
3-1/3 C. Sugar
1 C. butter or margarine
1 C. packed dark brown sugar
1 can (12 ounces) evaporated milk
32 large marshmellows, halved
2 C. (12 ounces) semisweet chocolate chips
2 milk chocolate candy bars (7 ounces each), broken
2 squares (1 ounce each) semisweet baking chocolate, chopped
1 tsp. vanilla extract
2 C. chopped pecans
In a large saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is disolved. Bring to a rapid boil; boil for 5 minutes, stiring constantly. Remove from the heat; stir in marshmellows until melted. Add chocolate bars and baking chocolate; stir until melted. Fold in vanilla and pecans; mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Chill until firm. Cut into squares. Yield 5-1/2 pounds.
1 C. butter or margarine
1 C. packed dark brown sugar
1 can (12 ounces) evaporated milk
32 large marshmellows, halved
2 C. (12 ounces) semisweet chocolate chips
2 milk chocolate candy bars (7 ounces each), broken
2 squares (1 ounce each) semisweet baking chocolate, chopped
1 tsp. vanilla extract
2 C. chopped pecans
In a large saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is disolved. Bring to a rapid boil; boil for 5 minutes, stiring constantly. Remove from the heat; stir in marshmellows until melted. Add chocolate bars and baking chocolate; stir until melted. Fold in vanilla and pecans; mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Chill until firm. Cut into squares. Yield 5-1/2 pounds.
Uncle ?'s Enchiladas
Sauce
2 8oz cans tomato sauce
1 can tomato soup
2 cans enchilada sauce
1 LB Hamburger
1 TB White Vinegar
1 TB Sugar
Brown Ground beef, add remaining ingredients. Bring to boil, reduce heat and simmer for 15 minutes.
In a pie pan layer sauce, shredded iceberg lettuce, grated cheddar cheese, diced onions then fried tortilla. Repeate. Two tortillas in one pie pan will fill up MOST the Gale men. Place built enchilads in warm oven. Meanwhile fry one egg per pie pan. Top enchilads with fried eggs and enjoy.
Apparently some of the Uncle's (I am not sure which ones) used to make this recipe in school because it makes a lot of food for super cheap.
2 8oz cans tomato sauce
1 can tomato soup
2 cans enchilada sauce
1 LB Hamburger
1 TB White Vinegar
1 TB Sugar
Brown Ground beef, add remaining ingredients. Bring to boil, reduce heat and simmer for 15 minutes.
In a pie pan layer sauce, shredded iceberg lettuce, grated cheddar cheese, diced onions then fried tortilla. Repeate. Two tortillas in one pie pan will fill up MOST the Gale men. Place built enchilads in warm oven. Meanwhile fry one egg per pie pan. Top enchilads with fried eggs and enjoy.
Apparently some of the Uncle's (I am not sure which ones) used to make this recipe in school because it makes a lot of food for super cheap.
Grandma Gale's Carrot Cake
2 tsp. Cinnamon
2 C. Flour
2 C. Sugar
2 tsp. Baking soda
2 tsp. Baking powder
1 tsp. salt
1 1/2 C. Cooking Oil
4 Eggs
1 C. Chopped Walnuts
3 C. Grated Carrots
- Mix all the dry ingredients, add oil, eggs, nuts and carrots. Mix well. Bake in 3 8inch prepared layer pans. Bake @350 for 25 minutes. Cool on wire racks then frost.
Frosting -
1 - 8oz cream cheese - softened
1/4 LB margarine
4 C. Powdered Sugar
2 tsp. vanilla
1 C. Chopped Walnuts
2 C. Flour
2 C. Sugar
2 tsp. Baking soda
2 tsp. Baking powder
1 tsp. salt
1 1/2 C. Cooking Oil
4 Eggs
1 C. Chopped Walnuts
3 C. Grated Carrots
- Mix all the dry ingredients, add oil, eggs, nuts and carrots. Mix well. Bake in 3 8inch prepared layer pans. Bake @350 for 25 minutes. Cool on wire racks then frost.
Frosting -
1 - 8oz cream cheese - softened
1/4 LB margarine
4 C. Powdered Sugar
2 tsp. vanilla
1 C. Chopped Walnuts
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