CHICKEN CORN SOUP
2 quarts. water
4 large chicken breast
8 chicken boullion cubes
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 teaspoon white pepper
1/2 teaspoon celery seed
1 tablespoon salt
1 16 oz can whole kernel corn, drained
1 16 oz can creamed corn
1 can cream of celery soup
1 can cream of chicken soup
Put the first 3 ingredients in large pot and bring to a boil. reduce heat and simmer about 1 hour or until chicken is tender. Remove chicken from broth and chop in bite size pieces and return to broth. Simmer all ingredients until the celery and onion are done.
I love cooking!!! I would just like to share my love of cooking with those who are interested. Here I will be posting my own recipes, family recipes, and recipes that I have found throughout the years that I like. Remember, a good cook is a messy cook!!!
December 30, 2009
December 23, 2009
Jalapeno Popper Spread
Jalapeno Popper Spread
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese
Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese. Microwave on High until hot, about 3 minutes.
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese
Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese. Microwave on High until hot, about 3 minutes.
Hamburger Stroganoff
Hamburger Stroganoff
1 (16 ounce) package egg noodles
1 pound lean ground beef
1 (.75 ounce) packet dry brown gravy mix
1 (8 ounce) package cream cheese
1 (6 ounce) can chopped mushrooms, with liquid
1/2 cup milk
1 (8 ounce) container sour cream
2 (10.75 ounce) cans condensed cream of mushroom soup
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain. In a skillet over medium heat, brown the ground beef until no pink shows; drain. Mix brown gravy, cream cheese and mushrooms with hamburger until cream cheese has given the mixture a whitish look. Add milk, sour cream, and mushroom soup to cooked pasta. Blend hamburger mixture with pasta.
1 (16 ounce) package egg noodles
1 pound lean ground beef
1 (.75 ounce) packet dry brown gravy mix
1 (8 ounce) package cream cheese
1 (6 ounce) can chopped mushrooms, with liquid
1/2 cup milk
1 (8 ounce) container sour cream
2 (10.75 ounce) cans condensed cream of mushroom soup
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain. In a skillet over medium heat, brown the ground beef until no pink shows; drain. Mix brown gravy, cream cheese and mushrooms with hamburger until cream cheese has given the mixture a whitish look. Add milk, sour cream, and mushroom soup to cooked pasta. Blend hamburger mixture with pasta.
December 14, 2009
Hearty Split Pea Soup
Hearty Split Pea Soup
1 package (16 ounces) dried split peas
8 cups water
2 medium potatoes, peeled and cubed
2 large onions, chopped
2 medium carrots, chopped
2 cups cubed cooked corned beef or ham
1/2 cup chopped celery
5 teaspoons chicken bouillon granules
1 teaspoon dried marjoram
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 to 1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon salt, optional
In a Dutch oven or soup kettle, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.
1 package (16 ounces) dried split peas
8 cups water
2 medium potatoes, peeled and cubed
2 large onions, chopped
2 medium carrots, chopped
2 cups cubed cooked corned beef or ham
1/2 cup chopped celery
5 teaspoons chicken bouillon granules
1 teaspoon dried marjoram
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 to 1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon salt, optional
In a Dutch oven or soup kettle, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.
Mexican Chicken Corn Chowder
Mexican Chicken Corn Chowder
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
1 to 2 garlic cloves, minced
3 tablespoons butter
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Minced fresh cilantro, optional
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted; add tomato. Sprinkle with cilantro if desired.
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
1 to 2 garlic cloves, minced
3 tablespoons butter
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Minced fresh cilantro, optional
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted; add tomato. Sprinkle with cilantro if desired.
Italian Bow-Tie Bake
Italian Bow-Tie Bake
8 ounces uncooked bow tie pasta
1 jar (16 ounces) garlic and onion spaghetti sauce
1 envelope Italian salad dressing mix
2 cups (8 ounces) shredded part-skim mozzarella cheese
Cook pasta according to package directions; drain. In a large bowl, combine the spaghetti sauce and salad dressing mix. Add pasta; toss to coat. Transfer to a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 400° for 15-20 minutes or until heated through.
8 ounces uncooked bow tie pasta
1 jar (16 ounces) garlic and onion spaghetti sauce
1 envelope Italian salad dressing mix
2 cups (8 ounces) shredded part-skim mozzarella cheese
Cook pasta according to package directions; drain. In a large bowl, combine the spaghetti sauce and salad dressing mix. Add pasta; toss to coat. Transfer to a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 400° for 15-20 minutes or until heated through.
Beans 'n' Sausage
Beans 'n' Sausage
1-1/2 pounds bulk hot pork sausage
1 medium green pepper, chopped
1 medium onion, chopped
1 can (31 ounces) pork and beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1-1/2 cups ketchup
3/4 cup packed brown sugar
2 teaspoons ground mustard
In a large skillet, cook sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 1 hour. Uncover. bake 20-30 minutes longer or until bubbly.
1-1/2 pounds bulk hot pork sausage
1 medium green pepper, chopped
1 medium onion, chopped
1 can (31 ounces) pork and beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1-1/2 cups ketchup
3/4 cup packed brown sugar
2 teaspoons ground mustard
In a large skillet, cook sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 1 hour. Uncover. bake 20-30 minutes longer or until bubbly.
Golden Pork Chops
Golden Pork Chops
1 can (14-3/4 ounces) cream-style corn
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 teaspoon paprika
1-1/2 cups crushed corn bread stuffing
4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
1 tablespoon brown sugar
1 tablespoon spicy brown mustard
In a large bowl, combine the corn, onion, celery and paprika. Stir in stuffing. Transfer to a greased 11-in. x 7-in. baking dish. Arrange pork chops over stuffing. Combine brown sugar and mustard; spread over chops. Bake, uncovered, at 400° for 35-40 minutes or until meat juices run clear.
1 can (14-3/4 ounces) cream-style corn
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 teaspoon paprika
1-1/2 cups crushed corn bread stuffing
4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
1 tablespoon brown sugar
1 tablespoon spicy brown mustard
In a large bowl, combine the corn, onion, celery and paprika. Stir in stuffing. Transfer to a greased 11-in. x 7-in. baking dish. Arrange pork chops over stuffing. Combine brown sugar and mustard; spread over chops. Bake, uncovered, at 400° for 35-40 minutes or until meat juices run clear.
Chicken 'n' Chips
Chicken 'n' Chips
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
2 tablespoons taco sauce
1/4 cup chopped green chilies
3 cups cubed cooked chicken
12 slices process American cheese
4 cups crushed tortilla chips
In a large bowl, combine the soup, sour cream, taco sauce and chilies. In an ungreased shallow 2-qt. baking dish, layer half of the chicken, soup mixture, cheese and tortilla chips. Repeat layers.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
2 tablespoons taco sauce
1/4 cup chopped green chilies
3 cups cubed cooked chicken
12 slices process American cheese
4 cups crushed tortilla chips
In a large bowl, combine the soup, sour cream, taco sauce and chilies. In an ungreased shallow 2-qt. baking dish, layer half of the chicken, soup mixture, cheese and tortilla chips. Repeat layers.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Scalloped Chicken Supper
Scalloped Chicken Supper
1 package (4.9 ounces) scalloped potatoes
1-3/4 cups boiling water
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/8 teaspoon poultry seasoning
2 cups cubed cooked chicken
1 cup shredded carrots
1/2 cup chopped celery
1/4 cup finely chopped onion
Place the contents of the sauce mix in a large bowl; set the potatoes aside. Whisk in the water, soup and poultry seasoning. Stir in the chicken, carrots, celery, onion and reserved potatoes.
Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 400° for 45-50 minutes or until vegetables are tender.
1 package (4.9 ounces) scalloped potatoes
1-3/4 cups boiling water
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/8 teaspoon poultry seasoning
2 cups cubed cooked chicken
1 cup shredded carrots
1/2 cup chopped celery
1/4 cup finely chopped onion
Place the contents of the sauce mix in a large bowl; set the potatoes aside. Whisk in the water, soup and poultry seasoning. Stir in the chicken, carrots, celery, onion and reserved potatoes.
Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 400° for 45-50 minutes or until vegetables are tender.
December 1, 2009
African Peanut Soup
African Peanut Soup
1 cup creamy peanut butter
1 tablespoon vegetable oil
1 onion, diced
1 celery, diced
1 sweet red pepper, diced
2 garlic cloves, minced
1/4 teaspoon chili powder
1 (14 1/2 ounce) can diced tomatoes
2 (14 1/4 ounce) cans chicken stock
1 cup cooked brown rice
1 cup finely chopped cooked chicken
Heat the oil in a large saucepan over medium heat. Heat the onion, celery and red pepper.
3saute, stirring often. Stir in the garlic and chili powder. Saute 1 minute longer. Add the tomatoes with their liquid, stock and peanut butter to the sauceoan. Bring to a gentle simmer.
Stir in the rice and chicken.
1 cup creamy peanut butter
1 tablespoon vegetable oil
1 onion, diced
1 celery, diced
1 sweet red pepper, diced
2 garlic cloves, minced
1/4 teaspoon chili powder
1 (14 1/2 ounce) can diced tomatoes
2 (14 1/4 ounce) cans chicken stock
1 cup cooked brown rice
1 cup finely chopped cooked chicken
Heat the oil in a large saucepan over medium heat. Heat the onion, celery and red pepper.
3saute, stirring often. Stir in the garlic and chili powder. Saute 1 minute longer. Add the tomatoes with their liquid, stock and peanut butter to the sauceoan. Bring to a gentle simmer.
Stir in the rice and chicken.
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