Stuffed Peppers
1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning
Preheat oven to 350 degrees F (175 degrees C). Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.) In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
July 31, 2010
Peanut Butter Banana Bread
Peanut Butter Banana Bread
1/2 cup butter, softened
1 cup white sugar
2 eggs
1/2 cup peanut butter
2 bananas, mashed
2 cups flour
1/2 cup chopped walnuts
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan. In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, and flour until blended. Fold in walnuts. Pour into prepared pan. Bake at 325 degrees F (165 degrees C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.
1/2 cup butter, softened
1 cup white sugar
2 eggs
1/2 cup peanut butter
2 bananas, mashed
2 cups flour
1/2 cup chopped walnuts
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan. In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, and flour until blended. Fold in walnuts. Pour into prepared pan. Bake at 325 degrees F (165 degrees C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.
July 29, 2010
Pumpkin Chili
Pumpkin Chili
1 pound ground beef
1/2 teaspoon crushed red pepper flakes, or to taste
1 teaspoon minced garlic
1/2 large onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can Great Northern beans, drained and rinsed
1 (8 ounce) can tomato sauce
1 (4 ounce) can tomato sauce with garlic and onions
2 (14.5 ounce) cans petite diced tomatoes
1 (14.5 ounce) can fire roasted diced tomatoes
1 (15 ounce) can pumpkin puree
2 teaspoons pumpkin pie spice
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt, or to taste
Heat a large skillet over medium-high heat; cook and stir the beef in the skillet until crumbly and no longer pink, about 5 minutes. Stir in the red pepper flakes, garlic, and onion; continue cooking until the beef has browned and the onion has softened and turned translucent. Add the green and red bell pepper and cook 5 minutes more. While the beef is cooking, combine the kidney beans, black beans, Great Northern beans, tomato sauce, tomato sauce with garlic and onions, petite diced tomatoes, fire roasted diced tomatoes, and pumpkin puree in a large slow cooker. Season with pumpkin pie spice, chili powder, cumin, and salt. Stir in the ground beef mixture. Cook on Low until the chili is hot, 1 to 2 hours.
1 pound ground beef
1/2 teaspoon crushed red pepper flakes, or to taste
1 teaspoon minced garlic
1/2 large onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can Great Northern beans, drained and rinsed
1 (8 ounce) can tomato sauce
1 (4 ounce) can tomato sauce with garlic and onions
2 (14.5 ounce) cans petite diced tomatoes
1 (14.5 ounce) can fire roasted diced tomatoes
1 (15 ounce) can pumpkin puree
2 teaspoons pumpkin pie spice
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt, or to taste
Heat a large skillet over medium-high heat; cook and stir the beef in the skillet until crumbly and no longer pink, about 5 minutes. Stir in the red pepper flakes, garlic, and onion; continue cooking until the beef has browned and the onion has softened and turned translucent. Add the green and red bell pepper and cook 5 minutes more. While the beef is cooking, combine the kidney beans, black beans, Great Northern beans, tomato sauce, tomato sauce with garlic and onions, petite diced tomatoes, fire roasted diced tomatoes, and pumpkin puree in a large slow cooker. Season with pumpkin pie spice, chili powder, cumin, and salt. Stir in the ground beef mixture. Cook on Low until the chili is hot, 1 to 2 hours.
Santa Fe Soup
Santa Fe Soup
1 pound ground beef
1 pound processed cheese food (eg. Velveeta), cubed
1 onion, chopped
1 (14.5 ounce) can peeled and diced tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15.25 ounce) can whole kernel corn
2 (15 ounce) cans ranch-style beans
Brown ground beef and drain off fat. In a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted and the onion is tender. Serve hot..
1 pound ground beef
1 pound processed cheese food (eg. Velveeta), cubed
1 onion, chopped
1 (14.5 ounce) can peeled and diced tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15.25 ounce) can whole kernel corn
2 (15 ounce) cans ranch-style beans
Brown ground beef and drain off fat. In a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted and the onion is tender. Serve hot..
Indian Corn Stew
Indian Corn Stew
3 pounds ground beef
2 large onions, diced
2 tablespoons chili powder
6 potatoes, diced
1 pound carrots, diced
3 cups white hominy
1 (24 ounce) can diced tomatoes with liquid
2 (4 ounce) cans chopped green chiles, with juice
3 cups beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
In a large pot over medium heat, cook ground beef until evenly brown. Stir in onions, and saute until soft and translucent. Season with chili powder, and cook for about 2 minutes. Add potatoes, carrots, hominy, tomatoes and chilies. Pour in beef broth. Season to taste with salt and pepper. Reduce heat, and simmer 2 hours, or until potatoes and carrots are tender.
3 pounds ground beef
2 large onions, diced
2 tablespoons chili powder
6 potatoes, diced
1 pound carrots, diced
3 cups white hominy
1 (24 ounce) can diced tomatoes with liquid
2 (4 ounce) cans chopped green chiles, with juice
3 cups beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
In a large pot over medium heat, cook ground beef until evenly brown. Stir in onions, and saute until soft and translucent. Season with chili powder, and cook for about 2 minutes. Add potatoes, carrots, hominy, tomatoes and chilies. Pour in beef broth. Season to taste with salt and pepper. Reduce heat, and simmer 2 hours, or until potatoes and carrots are tender.
July 23, 2010
Salsafied Chicken-n-Rice
Salsafied Chicken-n-Rice
1 pound skinless, boneless chicken breast halves - cubed
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (14.5 ounce) can chicken broth
1 (8 ounce) jar salsa
2 cups instant rice
8 ounces shredded Cheddar cheese
In a large skillet over medium high heat brown the cubed chicken in oil, salt and pepper until cooked through and juices run clear. Add the broth and salsa and bring to a boil. Once the liquids are boiling, turn off the heat and stir in the instant rice. Sprinkle all of the cheese on top. Cover and let sit for 5 minutes, then serve.
1 pound skinless, boneless chicken breast halves - cubed
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (14.5 ounce) can chicken broth
1 (8 ounce) jar salsa
2 cups instant rice
8 ounces shredded Cheddar cheese
In a large skillet over medium high heat brown the cubed chicken in oil, salt and pepper until cooked through and juices run clear. Add the broth and salsa and bring to a boil. Once the liquids are boiling, turn off the heat and stir in the instant rice. Sprinkle all of the cheese on top. Cover and let sit for 5 minutes, then serve.
Chicken Posole
Chicken Posole
1 tablespoon olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
2 teaspoons dried oregano
1/2 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can white hominy
1 (7 ounce) can chopped green chile peppers, drained
1 (2 ounce) can sliced black olives, drained
3/4 pound skinless, boneless chicken breast meat - cut into cubes
In a large pot over medium heat, combine oil, onion, garlic, oregano and cumin. Cook, covered, 5 minutes, until onions are tender. Stir in broth, hominy, chile peppers and olives. Bring to a boil, then reduce heat to medium. Stir chicken into pot. Cover and cook until chicken is no longer pink, 5 to 10 minutes.
1 tablespoon olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
2 teaspoons dried oregano
1/2 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can white hominy
1 (7 ounce) can chopped green chile peppers, drained
1 (2 ounce) can sliced black olives, drained
3/4 pound skinless, boneless chicken breast meat - cut into cubes
In a large pot over medium heat, combine oil, onion, garlic, oregano and cumin. Cook, covered, 5 minutes, until onions are tender. Stir in broth, hominy, chile peppers and olives. Bring to a boil, then reduce heat to medium. Stir chicken into pot. Cover and cook until chicken is no longer pink, 5 to 10 minutes.
Quick-n-Easy Chicken
Quick-n-Easy Chicken
2 tablespoons olive oil
1 onion, chopped
4 skinless, boneless chicken breast halves
3 tablespoons ketchup
2 tablespoons soy sauce
3 tablespoons white sugar
2 tablespoons lemon juice
1 teaspoon ground black pepper
Saute onion in oil until translucent. Add chicken, and brown lightly. Combine ketchup, soy sauce, sugar, lemon juice, and pepper; mix well. Pour over chicken, and bring to a boil. Cover, reduce heat, and simmer for 25 to 35 minutes.
2 tablespoons olive oil
1 onion, chopped
4 skinless, boneless chicken breast halves
3 tablespoons ketchup
2 tablespoons soy sauce
3 tablespoons white sugar
2 tablespoons lemon juice
1 teaspoon ground black pepper
Saute onion in oil until translucent. Add chicken, and brown lightly. Combine ketchup, soy sauce, sugar, lemon juice, and pepper; mix well. Pour over chicken, and bring to a boil. Cover, reduce heat, and simmer for 25 to 35 minutes.
Picante Chicken Stew
Picante Chicken Stew
3-4 skinless, boneless chicken breast halves, cut into bite size pieces
1 (10 ounce) can diced tomatoes with green chile peppers
1 jar of favorite Picante sauce
6 large potatoes, diced
salt and pepper to taste
1 tablespoon garlic powder
water to cover
In a large pot combine the chicken, tomatoes with green chile peppers, Picante sauce, potatoes, salt, pepper, garlic powder and water to cover. Put heat on medium low, stir all together and let simmer 1 1/2 to 2 hours or until potatoes are cooked through and tender.
3-4 skinless, boneless chicken breast halves, cut into bite size pieces
1 (10 ounce) can diced tomatoes with green chile peppers
1 jar of favorite Picante sauce
6 large potatoes, diced
salt and pepper to taste
1 tablespoon garlic powder
water to cover
In a large pot combine the chicken, tomatoes with green chile peppers, Picante sauce, potatoes, salt, pepper, garlic powder and water to cover. Put heat on medium low, stir all together and let simmer 1 1/2 to 2 hours or until potatoes are cooked through and tender.
Picante Chicken
Picante Chicken
2 skinless, boneless chicken breasts
1 cup picante sauce
Open jar of picante sauce and put into a large saucepan. Add chicken breasts to picante sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear
2 skinless, boneless chicken breasts
1 cup picante sauce
Open jar of picante sauce and put into a large saucepan. Add chicken breasts to picante sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear
Margarita Chicken
Margarita Chicken
4 cups prepared margarita cocktail
2 tablespoons lemon juice
2 tablespoons lime juice
1 tablespoon garlic powder
4 skinless, boneless chicken breast halves
In a large skillet combine the margarita mix, lemon juice, lime juice and garlic powder. Mix together, then add chicken. Simmer over medium heat for 15 to 20 minutes, or until margarita mix has become a light glaze and chicken is cooked through (no longer pink inside).
4 cups prepared margarita cocktail
2 tablespoons lemon juice
2 tablespoons lime juice
1 tablespoon garlic powder
4 skinless, boneless chicken breast halves
In a large skillet combine the margarita mix, lemon juice, lime juice and garlic powder. Mix together, then add chicken. Simmer over medium heat for 15 to 20 minutes, or until margarita mix has become a light glaze and chicken is cooked through (no longer pink inside).
Juicy Chicken
Juicy Chicken
1/2 cup soy sauce
1/2 cup sherry or white cooking wine
1/2 cup chicken broth
1/4 teaspoon ground ginger
1 pinch garlic powder
1 bunch green onions, chopped
1 pound skinless, boneless chicken breast halves - cut into 2 inch pieces
In a small saucepan, combine the soy sauce, sherry, chicken broth, ginger, garlic powder and green onions. Bring to a boil, and immediately remove from heat. Set aside. Preheat your oven's broiler. Thread chicken pieces onto metal or bamboo skewers. Arrange on a broiler pan that has been coated with cooking spray. Spoon 1 or 2 tablespoons of the sauce over each chicken skewer. Place the pan under the broiler, and broil for about 3 minutes, until browned. Remove from the oven, turn over, and spoon more sauce onto each one. Return to the oven until chicken is cooked through and nicely browned.
1/2 cup soy sauce
1/2 cup sherry or white cooking wine
1/2 cup chicken broth
1/4 teaspoon ground ginger
1 pinch garlic powder
1 bunch green onions, chopped
1 pound skinless, boneless chicken breast halves - cut into 2 inch pieces
In a small saucepan, combine the soy sauce, sherry, chicken broth, ginger, garlic powder and green onions. Bring to a boil, and immediately remove from heat. Set aside. Preheat your oven's broiler. Thread chicken pieces onto metal or bamboo skewers. Arrange on a broiler pan that has been coated with cooking spray. Spoon 1 or 2 tablespoons of the sauce over each chicken skewer. Place the pan under the broiler, and broil for about 3 minutes, until browned. Remove from the oven, turn over, and spoon more sauce onto each one. Return to the oven until chicken is cooked through and nicely browned.
Honey Lime Chicken
Honey-Lime Chicken
1/2 cup honey
1/3 cup soy sauce
1/4 cup lime juice
4 (4 ounce) boneless, skinless chicken breast halves
In a resealable plastic bag or shallow glass container, combine the honey, soy sauce and lime juice; mix well. Add chicken and turn to coat. Seal or cover and refrigerate for 30-45 minutes. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.
1/2 cup honey
1/3 cup soy sauce
1/4 cup lime juice
4 (4 ounce) boneless, skinless chicken breast halves
In a resealable plastic bag or shallow glass container, combine the honey, soy sauce and lime juice; mix well. Add chicken and turn to coat. Seal or cover and refrigerate for 30-45 minutes. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.
Greendot Chicken
Greendot Chicken
1/2 cup sesame oil
3 cloves garlic, chopped
1 small red onion, minced
6 skinless, boneless chicken breast halves
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley
2 cups sliced zucchini
1 cup Parmesan cheese
Pour the sesame oil into a 9x13 inch baking dish, or any dish large enough to hold your chicken in a single layer. Mix in the garlic and red onion. Lay the chicken breast halves in the dish, and turn to coat. Cover and refrigerate for 3 to 4 hours. Preheat the oven to 350 degrees F (175 degrees C). Uncover the chicken in the dish, and top with sliced zucchini. Season with salt and pepper. Bake uncovered for 1 hour and 30 minutes in the preheated oven. Sprinkle the cheese over the top of the chicken during the last 15 minutes of baking.
1/2 cup sesame oil
3 cloves garlic, chopped
1 small red onion, minced
6 skinless, boneless chicken breast halves
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley
2 cups sliced zucchini
1 cup Parmesan cheese
Pour the sesame oil into a 9x13 inch baking dish, or any dish large enough to hold your chicken in a single layer. Mix in the garlic and red onion. Lay the chicken breast halves in the dish, and turn to coat. Cover and refrigerate for 3 to 4 hours. Preheat the oven to 350 degrees F (175 degrees C). Uncover the chicken in the dish, and top with sliced zucchini. Season with salt and pepper. Bake uncovered for 1 hour and 30 minutes in the preheated oven. Sprinkle the cheese over the top of the chicken during the last 15 minutes of baking.
Chicken-n-Greenbean Casserole
Chicken-n-Greenbean Casserole
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
2 (14.5 ounce) cans French-style green beans, drained
1 (10.5 ounce) can condensed cream of chicken soup
3/4 cup mayonnaise
1 teaspoon garlic powder
1/4 cup grated Parmesan cheese
Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a large skillet over medium-high heat. Quickly brown the chicken breast halves on both sides. Do not cook through. Remove from heat, and set aside. Pour the green beans into a 2 quart casserole dish. Place the chicken on top of the beans. In a small bowl, mix together the cream of chicken soup and mayonnaise. Spread over the top of the chicken and beans. Sprinkle Parmesan cheese over the top. Bake for 35 to 40 minutes in the preheated oven, until the chicken is no longer pink, and the cheese is browned.
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
2 (14.5 ounce) cans French-style green beans, drained
1 (10.5 ounce) can condensed cream of chicken soup
3/4 cup mayonnaise
1 teaspoon garlic powder
1/4 cup grated Parmesan cheese
Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a large skillet over medium-high heat. Quickly brown the chicken breast halves on both sides. Do not cook through. Remove from heat, and set aside. Pour the green beans into a 2 quart casserole dish. Place the chicken on top of the beans. In a small bowl, mix together the cream of chicken soup and mayonnaise. Spread over the top of the chicken and beans. Sprinkle Parmesan cheese over the top. Bake for 35 to 40 minutes in the preheated oven, until the chicken is no longer pink, and the cheese is browned.
Anniversary Chicken
Anniversary Chicken
2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.
2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.
July 22, 2010
Italian Nachos
Italian Nachos
1 (10 ounce) bag tortilla chips
1 lb Italian sausage or ground beef, crumbled, browned & drained
1 pound shredded Italian blend cheese
3/4 cup Alfredo Sauce
1 small red onion, diced
1-2 roma tomatoes, chopped
1/3 cup chopped pepperoncini
1/4 cup pitted Kalamata olives, chopped
Turn oven onto broil. Arrange the tortilla chips on a large, microwave-safe platter. Scatter the meat over the chips. Scatter the cheese over the meat; drizzle with alfredo sauce. Place nachos in oven to broil for 2-3 mintues, or until cheese has melted. Top nachos with onion, tomato, pepperoncini, and olives to serve.
1 (10 ounce) bag tortilla chips
1 lb Italian sausage or ground beef, crumbled, browned & drained
1 pound shredded Italian blend cheese
3/4 cup Alfredo Sauce
1 small red onion, diced
1-2 roma tomatoes, chopped
1/3 cup chopped pepperoncini
1/4 cup pitted Kalamata olives, chopped
Turn oven onto broil. Arrange the tortilla chips on a large, microwave-safe platter. Scatter the meat over the chips. Scatter the cheese over the meat; drizzle with alfredo sauce. Place nachos in oven to broil for 2-3 mintues, or until cheese has melted. Top nachos with onion, tomato, pepperoncini, and olives to serve.
July 21, 2010
Crock-pot Chicken Linguine Soup
Crock-pot Chicken Linguine Soup
2-2 1/2 lbs broiler-fryer chickens
2 medium carrots, cut in 1/4 inch diagonal slices
1 medium onions, sliced
2 stalks celery, with leaves, cut in 1/2 inch pieces
4 cups chicken broth
2 tablespoons soy sauce
1/4 teaspoon Tabasco sauce
to taste salt
1 cup broken dry linguine
1/2 teaspoon poultry seasoning
Cut chicken into pieces, remove skin, freeze until firm, arranged in a single layer on a baking sheet. Place veggies in the bottom of 4 quart crock pot, top with frozen chicken pieces. Blend chicken broth, soy sauce, Tabasco, and salt, pour over chicken pieces, cover. Cook at low setting for 8 hours, remove chicken from bones, discarding bones and any fat, dice meat, return meat to pot, add dry linguine pieces and poultry seasoning, cook a further 30 minutes.
2-2 1/2 lbs broiler-fryer chickens
2 medium carrots, cut in 1/4 inch diagonal slices
1 medium onions, sliced
2 stalks celery, with leaves, cut in 1/2 inch pieces
4 cups chicken broth
2 tablespoons soy sauce
1/4 teaspoon Tabasco sauce
to taste salt
1 cup broken dry linguine
1/2 teaspoon poultry seasoning
Cut chicken into pieces, remove skin, freeze until firm, arranged in a single layer on a baking sheet. Place veggies in the bottom of 4 quart crock pot, top with frozen chicken pieces. Blend chicken broth, soy sauce, Tabasco, and salt, pour over chicken pieces, cover. Cook at low setting for 8 hours, remove chicken from bones, discarding bones and any fat, dice meat, return meat to pot, add dry linguine pieces and poultry seasoning, cook a further 30 minutes.
Easy Fried Rice
Easy Fried Rice
3 cups cold leftover cooked rice
1/2-1 cup oleo
1 medium onions (chopped)
2 stalks celery (chopped)
2 carrots (diced)
1 cup frozen peas
3 eggs (beaten)
1/4- 1/2 cup soy sauce (to taste)
to taste pepper
Melt oleo in large non-stick skillet. Add onion, celery, and carrots. Saute until onions are transparent and carrots are crisp tender, about 5 minutes. Add peas and cook one minute more until peas are thawed. Push veggies to one side of skillet. Scramble eggs in empty side of skillet after the oleo spreads from veggies. Mix eggs into veggies and season with pepper. Add soy sauce. Then slowly mix in rice by the spoonful until all rice is added and all ingredients are well blended. Fry until steamy hot stirring often.
3 cups cold leftover cooked rice
1/2-1 cup oleo
1 medium onions (chopped)
2 stalks celery (chopped)
2 carrots (diced)
1 cup frozen peas
3 eggs (beaten)
1/4- 1/2 cup soy sauce (to taste)
to taste pepper
Melt oleo in large non-stick skillet. Add onion, celery, and carrots. Saute until onions are transparent and carrots are crisp tender, about 5 minutes. Add peas and cook one minute more until peas are thawed. Push veggies to one side of skillet. Scramble eggs in empty side of skillet after the oleo spreads from veggies. Mix eggs into veggies and season with pepper. Add soy sauce. Then slowly mix in rice by the spoonful until all rice is added and all ingredients are well blended. Fry until steamy hot stirring often.
July 20, 2010
Candied Dill Pickles
Candied Dill Pickles
1 gallon dill pickle slices, drained
5 pounds white sugar
2 tablespoons pickling spice
2 teaspoons ground cinnamon
Remove and reserve half the pickles from their container. Pour approximately 1/2 the sugar over the pickles. Pour in 1 tablespoon pickling spice and 1 teaspoon ground cinnamon. Repeat with remaining pickles, sugar, pickling spice and cinnamon. Seal the jar and refrigerate. Turn approximately every six hours for 24 hours to help dissolve the sugar. Serve when the sugar has dissolved.
1 gallon dill pickle slices, drained
5 pounds white sugar
2 tablespoons pickling spice
2 teaspoons ground cinnamon
Remove and reserve half the pickles from their container. Pour approximately 1/2 the sugar over the pickles. Pour in 1 tablespoon pickling spice and 1 teaspoon ground cinnamon. Repeat with remaining pickles, sugar, pickling spice and cinnamon. Seal the jar and refrigerate. Turn approximately every six hours for 24 hours to help dissolve the sugar. Serve when the sugar has dissolved.
Spinach - Artichoke Dip
Spinach - Artichoke Dip
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened
Preheat oven to 350 degrees F (175 degrees C). Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened
Preheat oven to 350 degrees F (175 degrees C). Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
Armadillo Eggs
Armadillo Eggs
24 jalapeno peppers
1 pound sausage
2 cups all-purpose baking mix
1 (16 ounce) package Cheddar cheese, shredded
1 tablespoon crushed red pepper flakes
1 tablespoon garlic salt
1 (16 ounce) package Monterey Jack cheese, cubed
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet. Cut a slit in each jalapeno pepper. Remove and discard seeds and pulp. In a medium bowl, mix sausage, baking mix, Cheddar cheese, crushed red pepper, and garlic salt. Stuff jalapenos with the Monterey Jack cheese cubes. Shape sausage mixture around the jalapenos to form balls. Arrange jalapeno balls on the prepared baking sheet. Bake 25 minutes in the preheated oven, until lightly browned.
24 jalapeno peppers
1 pound sausage
2 cups all-purpose baking mix
1 (16 ounce) package Cheddar cheese, shredded
1 tablespoon crushed red pepper flakes
1 tablespoon garlic salt
1 (16 ounce) package Monterey Jack cheese, cubed
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet. Cut a slit in each jalapeno pepper. Remove and discard seeds and pulp. In a medium bowl, mix sausage, baking mix, Cheddar cheese, crushed red pepper, and garlic salt. Stuff jalapenos with the Monterey Jack cheese cubes. Shape sausage mixture around the jalapenos to form balls. Arrange jalapeno balls on the prepared baking sheet. Bake 25 minutes in the preheated oven, until lightly browned.
Spinach Dip
Spinach Dip1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) container sour cream
1 cup mayonnaise
1 (.4 ounce) packet dry vegetable soup mix
In a medium mixing bowl combine spinach, sour cream, mayonnaise and vegetable soup mix. Mix well. Refrigerate it for 4 hours. Stir before serving.
1 (8 ounce) container sour cream
1 cup mayonnaise
1 (.4 ounce) packet dry vegetable soup mix
In a medium mixing bowl combine spinach, sour cream, mayonnaise and vegetable soup mix. Mix well. Refrigerate it for 4 hours. Stir before serving.
Favorite Guacamole
Favorite Guacamole
2 avocados
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
salt and pepper to taste
Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.
2 avocados
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
salt and pepper to taste
Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.
Easy Guac
Easy Guac
4 avocados - peeled, pitted and sliced
1/2 cup salsa
1/4 tablespoon garlic powder
1/2 teaspoon hot pepper sauce
1 pinch salt (optional)
Place the sliced avocados into a food processor. Set the processor on medium and slowly add salsa until the texture is lumpy. Add the garlic powder and hot sauce. Continue to process until smooth but not too runny. Salt to taste.
4 avocados - peeled, pitted and sliced
1/2 cup salsa
1/4 tablespoon garlic powder
1/2 teaspoon hot pepper sauce
1 pinch salt (optional)
Place the sliced avocados into a food processor. Set the processor on medium and slowly add salsa until the texture is lumpy. Add the garlic powder and hot sauce. Continue to process until smooth but not too runny. Salt to taste.
Southwestern Eggrolls
Southwestern Eggrolls
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
Junk
Junk
1 pound ground beef
2 pounds processed American cheese, cubed
1/2 cup milk
1 (8 ounce) jar salsa
1 (2 ounce) can chopped black olives, drained
1 (16 ounce) can refried beans
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Place processed American cheese and milk in a large, heavy saucepan over medium heat. Stirring frequently, cook until cheese is melted. One at a time, mix in ground beef, salsa, black olives and refried beans. Keep the mixture warm over low heat while serving.
1 pound ground beef
2 pounds processed American cheese, cubed
1/2 cup milk
1 (8 ounce) jar salsa
1 (2 ounce) can chopped black olives, drained
1 (16 ounce) can refried beans
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Place processed American cheese and milk in a large, heavy saucepan over medium heat. Stirring frequently, cook until cheese is melted. One at a time, mix in ground beef, salsa, black olives and refried beans. Keep the mixture warm over low heat while serving.
July 18, 2010
Beef & Noodle Casserole
Beef & Noodle Casserole
1 lb ground beef
1 (10 ounce) can cream of mushroom soup
1 (4 ounce) can mushrooms, drained
1 (6 ounce) med.wide egg noodles
1 (14 ounce) can green beans, french cut or corn
1 medium onions, diced
1 teaspoon garlic, minced
1 1/2 teaspoons seasoning salt (Lawry's)
1 (5 ounce) can milk (use soup can)
1 to taste pepper (to taste)
Brown beef in skillet with onion, garlic, seasoned salt and pepper. Cook noodles. Drain meat and mix with cooked and drained noodles, soup, ½ soup can of milk, drained green beans (or drained corn). Put into a 9x9 casserole dish (if doubled use a 9x13) and bake, uncovered at 350°F for 30-45 minutes
1 lb ground beef
1 (10 ounce) can cream of mushroom soup
1 (4 ounce) can mushrooms, drained
1 (6 ounce) med.wide egg noodles
1 (14 ounce) can green beans, french cut or corn
1 medium onions, diced
1 teaspoon garlic, minced
1 1/2 teaspoons seasoning salt (Lawry's)
1 (5 ounce) can milk (use soup can)
1 to taste pepper (to taste)
Brown beef in skillet with onion, garlic, seasoned salt and pepper. Cook noodles. Drain meat and mix with cooked and drained noodles, soup, ½ soup can of milk, drained green beans (or drained corn). Put into a 9x9 casserole dish (if doubled use a 9x13) and bake, uncovered at 350°F for 30-45 minutes
Creamy Swiss Chicken Casserole
Creamy Swiss Chicken Casserole
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
4 skinless, boneless chicken breast halves
4 slices Swiss cheese
1 (4 ounce) can sliced mushrooms (optional)
1 (10 ounce) package uncooked egg noodles
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch casserole dish. In a bowl, mix the soup and milk. Arrange chicken breast halves in the casserole dish. Top each breast half with a slice of cheese. Pour soup and milk over the chicken. Sprinkle with mushrooms. Bake 30 minutes in the preheated oven, or until sauce is bubbly and chicken juices run clear. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes, until al dente; drain. Serve chicken and mushroom sauce over the cooked noodles.
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
4 skinless, boneless chicken breast halves
4 slices Swiss cheese
1 (4 ounce) can sliced mushrooms (optional)
1 (10 ounce) package uncooked egg noodles
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch casserole dish. In a bowl, mix the soup and milk. Arrange chicken breast halves in the casserole dish. Top each breast half with a slice of cheese. Pour soup and milk over the chicken. Sprinkle with mushrooms. Bake 30 minutes in the preheated oven, or until sauce is bubbly and chicken juices run clear. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes, until al dente; drain. Serve chicken and mushroom sauce over the cooked noodles.
Corned Beef Noodle Casserole
Corned Beef Noodle Casserole
1 (8 ounce) package wide egg noodles
1 (12 ounce) can corned beef
4 ounces processed cheese food (eg. Velveeta)
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
1/2 cup chopped onion
1 cup seasoned dry bread crumbs
Preheat oven to 350 degrees F (175 degrees C). Cook noodles until tender and drain. Combine noodles, corned beef, cheese, cream of chicken soup, milk and onion. Pour into a 2 quart casserole dish. Top with buttered bread crumbs. Bake at 350 degrees F (175 degrees C) for 45 minutes.
1 (8 ounce) package wide egg noodles
1 (12 ounce) can corned beef
4 ounces processed cheese food (eg. Velveeta)
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
1/2 cup chopped onion
1 cup seasoned dry bread crumbs
Preheat oven to 350 degrees F (175 degrees C). Cook noodles until tender and drain. Combine noodles, corned beef, cheese, cream of chicken soup, milk and onion. Pour into a 2 quart casserole dish. Top with buttered bread crumbs. Bake at 350 degrees F (175 degrees C) for 45 minutes.
July 15, 2010
Baked Scalloped Potatoes
Baked Scalloped Potatoes
6 large peeled, cubed potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups milk
1 onion, diced
1/2 teaspoon ground black pepper
Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish. Layer potatoes and onions into the casserole dish. Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions. The soup mixture should almost cover the potatoes and onion, if it does not add extra milk. Cover dish and bake in preheated 375 degrees F (190 degrees C) oven for 60 minutes or until the potatoes are cooked through. At 30 minutes, remove the casserole from the oven and stir once before returning the dish to the oven. Remove from oven and serve.
6 large peeled, cubed potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups milk
1 onion, diced
1/2 teaspoon ground black pepper
Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish. Layer potatoes and onions into the casserole dish. Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions. The soup mixture should almost cover the potatoes and onion, if it does not add extra milk. Cover dish and bake in preheated 375 degrees F (190 degrees C) oven for 60 minutes or until the potatoes are cooked through. At 30 minutes, remove the casserole from the oven and stir once before returning the dish to the oven. Remove from oven and serve.
July 7, 2010
Mexican Chicken
Mexican Chicken
1 tablespoon oil
1 boneless skinless chicken breast
1 (10 3/4 ounce) can cream of chicken soup
1 teaspoon taco seasoning
1/4 lb Velveeta cheese
In a large skillet, cook the chicken breast in the oil. Cut the cooked chicken into bite sized peices and return to skillet, add the soup, taco seasoning, and Velveeta. Stir until cheese is melted and sauce is warmed. You may or may not need to add milk to reach a saucy consistency. Serve over rice.
1 tablespoon oil
1 boneless skinless chicken breast
1 (10 3/4 ounce) can cream of chicken soup
1 teaspoon taco seasoning
1/4 lb Velveeta cheese
In a large skillet, cook the chicken breast in the oil. Cut the cooked chicken into bite sized peices and return to skillet, add the soup, taco seasoning, and Velveeta. Stir until cheese is melted and sauce is warmed. You may or may not need to add milk to reach a saucy consistency. Serve over rice.
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