1 Spicy Farmer John or Jimmy Dean Sausage (12 ounces)
6 large eggs scrambled (1.5 cups scrambled eggs, save a couple whites for an egg white wash)
1 medium red onion, chopped
1 cup sour cream
1 cup Jack or Jalepeno Jack Cheese, shredded
1 box frozen chopped spinach
2 tubes of Pillsbury Croissant Rolls
Brown sausage and onion in skillet. Drain well. Add scrambled eggs and stir until cooked. Add thawed, very well drained - almost dry spinach, sour cream and Jack cheese. Mix well, heat until cheese is melted.
Lay out croissant rolls on a baking dish or cookie sheet. Seal seams as well as you can. Place cooked mixture into middle of croissants. Fold over sides and ends. Make an egg white wash and coat outside of croissants. Bake at 375 degrees for approximately 40 minutes.
Wednesday, December 12, 2012
Tuesday, December 11, 2012
Connie's Taco Soup
1 lb hamburger
1 onion
64 oz tomato Juice (Campbells)
1 can Italian stewed tomatoes
1 can corn
1 can pinto beans, drained
1 package taco seasoning
Brown hamburger with onion. Drain. Then add tomato juice, stewed tomatoes, corn, beans, and taco seasoning. Heat till warm through.
Serve with Frito corn chips, sour cream & grated cheese in bowls.
1 onion
64 oz tomato Juice (Campbells)
1 can Italian stewed tomatoes
1 can corn
1 can pinto beans, drained
1 package taco seasoning
Brown hamburger with onion. Drain. Then add tomato juice, stewed tomatoes, corn, beans, and taco seasoning. Heat till warm through.
Serve with Frito corn chips, sour cream & grated cheese in bowls.
Saturday, December 1, 2012
Porcupine Meatballs
1 1/2 lbs. ground beef
1/2 cup rice
1 tsp. salt
pepper
1/2 cup canned milk
1/2 cup chopped red onion
1 can tomato (or muchroom) soup
Preheat oven to 350.
Mix uncooked ground beef, rice, salt, pepper, milk, and onion.Shape into balls and place in 9x9 pan. Pour soup over top. Cook for 90 minutes.
1/2 cup rice
1 tsp. salt
pepper
1/2 cup canned milk
1/2 cup chopped red onion
1 can tomato (or muchroom) soup
Preheat oven to 350.
Mix uncooked ground beef, rice, salt, pepper, milk, and onion.Shape into balls and place in 9x9 pan. Pour soup over top. Cook for 90 minutes.
Friday, November 16, 2012
The best stuffing (casserole) EVER!
2 boxes of Stove top stuffing. (I like chicken the best)
1 lb ground sausage
1 regular size container of sourcream
1 can of cream of chicken soup
1. Make the stove top according the directions on the package.
2. Cook the sausage
3. Mix the sour cream and chicken soup together
In a cake pan
4. Lay down a layer of sour cream/soup mixture. (enough so you can't really see the bottom)
5. Place half of the stuffing in the pan kinda dropping it in spoonfuls til it covers the pan
6. sprinkle the cooked sausage onto the stuffing in the cake pan
7. Spoon the remaining soup mixture onto the sausage and smooth it out as best as you can.
8. Scoop the second half of the stuffing onto the soup layer.
Cover pan with tin foil
Cook at ....350 I think. For about 20 to 30 min... until it is warm all through and the soup is bubbling. If you want to top to be crispy (or dry...eww) you can take the foil off the last few minutes of baking. I prefer to leave it on the whole time.
Take it out of the oven and "gobble" it up!... Gooble hee hee get it? Ya know cuz it's Thanksgiving... :)
1 lb ground sausage
1 regular size container of sourcream
1 can of cream of chicken soup
1. Make the stove top according the directions on the package.
2. Cook the sausage
3. Mix the sour cream and chicken soup together
In a cake pan
4. Lay down a layer of sour cream/soup mixture. (enough so you can't really see the bottom)
5. Place half of the stuffing in the pan kinda dropping it in spoonfuls til it covers the pan
6. sprinkle the cooked sausage onto the stuffing in the cake pan
7. Spoon the remaining soup mixture onto the sausage and smooth it out as best as you can.
8. Scoop the second half of the stuffing onto the soup layer.
Cover pan with tin foil
Cook at ....350 I think. For about 20 to 30 min... until it is warm all through and the soup is bubbling. If you want to top to be crispy (or dry...eww) you can take the foil off the last few minutes of baking. I prefer to leave it on the whole time.
Take it out of the oven and "gobble" it up!... Gooble hee hee get it? Ya know cuz it's Thanksgiving... :)
Monday, October 8, 2012
Enchiladas Suizas
2 T. oil
1 onion, chopped
1 clove garlic, minced
1 (1 lb.) can tomato puree
2 T. canned green chiles
2 cups cooked chicken
Salt, Pepper
12 corn tortillas
6 bouillon cubes
3 c. whipping cream
1 lb. jack cheese, grated
Heat oil, add onion and garlic and cook until onion is tender. Add puree, chilies and chicken. Season to taste with salt and pepper and simmer 10 minutes. Dissolve bouillon cubes in cream and keep hot.
Soften tortillas one at a time in hot oil. Dip immediately in cream mixture, fill and roll. Place seam-side down in greased baking dish. Pour remaining cream over top. Add cheese and bake at 350 degrees for 30 minutes.
Makes 12 enchiladas.
1 onion, chopped
1 clove garlic, minced
1 (1 lb.) can tomato puree
2 T. canned green chiles
2 cups cooked chicken
Salt, Pepper
12 corn tortillas
6 bouillon cubes
3 c. whipping cream
1 lb. jack cheese, grated
Heat oil, add onion and garlic and cook until onion is tender. Add puree, chilies and chicken. Season to taste with salt and pepper and simmer 10 minutes. Dissolve bouillon cubes in cream and keep hot.
Soften tortillas one at a time in hot oil. Dip immediately in cream mixture, fill and roll. Place seam-side down in greased baking dish. Pour remaining cream over top. Add cheese and bake at 350 degrees for 30 minutes.
Makes 12 enchiladas.
Saturday, September 29, 2012
Bananna Bread
2 cups Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Cinnamon
1/8 tsp Nutmeg
1/4 tsp salt
1/4 tsp salt
2 Eggs
1 1/2 cup Mashed Bananna (about 5 medium)
1 cup Sugar
1/2 cup Cooking Oil
Pre-heat oven to 350. Grease loaf pan. Combine flour, baking powder, baking soda , cinnamon, nutmeg, and 1/4 tsp salt. Make a well in the center and set aside.
In a medium bowl combine the rest of the ingredients. Add egg mixture to the flour mixture all at once. Stir just until moistened. Mixture will be lumpy. Pour into pan and add Streusel topping if desired.
Bake 350 for 45-55 min.
Streusel topping
1/4 cup brown sugar
3 Tbs flour
2 Tbs butter
cut with a pastry cutter until small and crumbly
In a medium bowl combine the rest of the ingredients. Add egg mixture to the flour mixture all at once. Stir just until moistened. Mixture will be lumpy. Pour into pan and add Streusel topping if desired.
Bake 350 for 45-55 min.
Streusel topping
1/4 cup brown sugar
3 Tbs flour
2 Tbs butter
cut with a pastry cutter until small and crumbly
Friday, September 21, 2012
Crock Pot chicken Enchiladas
1 large can Enchilada Sauce
3-4 Chicken Breasts
2 cans Cream of Chicken
1 small can Diced Black Olives
2 dozen Corn Tortillas
1 Chopped Onion
1 package Sharp Cheddar Cheese (1 qt. ziploc bags)
Cook and Shred Chicken
Mix soup, olives and onions*
Cut tortillas in wedges
Layer in crock pot sauce, tortillas, soup mix*, chicken and cheese all the way to the top with cheese on top
Cook in crock pot on low all day
3-4 Chicken Breasts
2 cans Cream of Chicken
1 small can Diced Black Olives
2 dozen Corn Tortillas
1 Chopped Onion
1 package Sharp Cheddar Cheese (1 qt. ziploc bags)
Cook and Shred Chicken
Mix soup, olives and onions*
Cut tortillas in wedges
Layer in crock pot sauce, tortillas, soup mix*, chicken and cheese all the way to the top with cheese on top
Cook in crock pot on low all day
Sunday, September 16, 2012
Baked Chimichangas
2 1/2 cups shredded cooked chicken
1 cup salsa
1 small onion chopped
3/4 tsp cumin
1/2 tsp oregano
6 10 inch flour tortillas
3/4 cup shredded cheese
1 cup chicken broth
2 tsp chicken bouillon granules
1/8 tsp pepper
1/4 cup flour
1 cup half and half cream
1 can (4 oz) chopped green chilies
In a non stick skillet, simmer first five ingredients until heated though and most of the liquid evaporates. Place 1/ cup of chicken mixture down the center of each tortilla: top with 2 Tbs cheese
Fold sides and ends over filling: roll up. Place seam side down in a 13x9 baking dish coated with nonstick cooking spray. Bake uncovered at 425 for 15 min
In saucepan heat broth, bouillon, and pepper until bouillon is dissolved. Combine flour and cream until smooth stir into the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies; heat through. To serve cut chimichangas in half; spoon sauce over top.
1 cup salsa
1 small onion chopped
3/4 tsp cumin
1/2 tsp oregano
6 10 inch flour tortillas
3/4 cup shredded cheese
1 cup chicken broth
2 tsp chicken bouillon granules
1/8 tsp pepper
1/4 cup flour
1 cup half and half cream
1 can (4 oz) chopped green chilies
In a non stick skillet, simmer first five ingredients until heated though and most of the liquid evaporates. Place 1/ cup of chicken mixture down the center of each tortilla: top with 2 Tbs cheese
Fold sides and ends over filling: roll up. Place seam side down in a 13x9 baking dish coated with nonstick cooking spray. Bake uncovered at 425 for 15 min
In saucepan heat broth, bouillon, and pepper until bouillon is dissolved. Combine flour and cream until smooth stir into the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies; heat through. To serve cut chimichangas in half; spoon sauce over top.
Basil Chicken in Coconut Curry Sauce
4 Chicken Breast Halves
2 tsp curry powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp chili powder
1 large red onion chopped
5 cloves of garlic minced
2 fresh jalapeno peppers seeded and finely chopped
1 Tbs olive oil
1 13 1/2- 14 ounce can unsweetened coconut milk
1 Tbs cornstarch
3 Tbs snipped fresh basil
1 tsp grated fresh ginger
3 cups cooked rice
Cut chicken into one inch pieces. Place chicken in a medium bowl. In a small bowl stir together the curry powder, salt, pepper and chili powder. Sprinkle spice mixture over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours
In a large nonstick wok or skillet cook and stir onion, garlic and jalapeno peppers in hot oil over medium high heat for 2 minutes. Remove onion mixture from wok. Add half of the chicken to wok. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Remove chicken from wok, Cook remaining chicken and remove from wok
Combine coconut milk and cornstarch. Carefully add to wok. Cook and stir until slighly thickened and bubble. Return chicken and onion mixture to wok. Stir in basil and giniger. Cook and stir about 2 minues more or until heated through. Serve over hot rice
2 tsp curry powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp chili powder
1 large red onion chopped
5 cloves of garlic minced
2 fresh jalapeno peppers seeded and finely chopped
1 Tbs olive oil
1 13 1/2- 14 ounce can unsweetened coconut milk
1 Tbs cornstarch
3 Tbs snipped fresh basil
1 tsp grated fresh ginger
3 cups cooked rice
Cut chicken into one inch pieces. Place chicken in a medium bowl. In a small bowl stir together the curry powder, salt, pepper and chili powder. Sprinkle spice mixture over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours
In a large nonstick wok or skillet cook and stir onion, garlic and jalapeno peppers in hot oil over medium high heat for 2 minutes. Remove onion mixture from wok. Add half of the chicken to wok. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Remove chicken from wok, Cook remaining chicken and remove from wok
Combine coconut milk and cornstarch. Carefully add to wok. Cook and stir until slighly thickened and bubble. Return chicken and onion mixture to wok. Stir in basil and giniger. Cook and stir about 2 minues more or until heated through. Serve over hot rice
Chocolate Souffle
2 squares (1 oz each) unsweeted chocolate or 6Tbs cocoa powder plus 2 Tbs vegatable oil
1/4 cup butter
5 Tbs all-purpose flour
1/3 cup plus 1 tsp sugar divided
1/4 tsp salt
1 cup milk
3 eggs, separated
1 tsp vanilla extract
1/4 tsp almond extract
Sauce:
1 cup heavy whipping cream
1/4 cup confectioners sugar
1/4 tsp vanilla extract
In a heavy sauce, melt chocolate and butter over low heat, stirring until smooth. In a small bowl, combine flour, 1/3 cup sugar and salt; add milk and stir until smooth. Stir into the melted chocolate. Cook and stir over medium heat until thickened and bubble. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
In a small bowl, beat egg yolks. Stir a small amount of filling into yolks, retyrn all to the pan, stirring constantly. Add extracts.
In a small mixing and with clean beaters, beat egg whites on meduim speed until soft peaks form. Gradually beat in remaining sugar on high until stiff peaks form. With a spatula, stir a fourth of the egg whites into chocolate batter until no white streaks remain, then fold in remaining egg whites.
Grease the bottom of 1 -1/2 qt baking dish; add souffle batter. Place dish in a larger pan. Fill large pan with hot water to a depth of 1 in. Bake at 325 for 1 hour or until a knife inserted near the center comes out clean.
For topping, beat the cream in a chilled small mixing bowl until it begins to thicken. Add confectioners sugar and vanilla; beat until soft peaks form. Serve souffle warm with a dollop of sauce. Sprinkle with cocoa or cinnamon if desired.
1/4 cup butter
5 Tbs all-purpose flour
1/3 cup plus 1 tsp sugar divided
1/4 tsp salt
1 cup milk
3 eggs, separated
1 tsp vanilla extract
1/4 tsp almond extract
Sauce:
1 cup heavy whipping cream
1/4 cup confectioners sugar
1/4 tsp vanilla extract
In a heavy sauce, melt chocolate and butter over low heat, stirring until smooth. In a small bowl, combine flour, 1/3 cup sugar and salt; add milk and stir until smooth. Stir into the melted chocolate. Cook and stir over medium heat until thickened and bubble. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
In a small bowl, beat egg yolks. Stir a small amount of filling into yolks, retyrn all to the pan, stirring constantly. Add extracts.
In a small mixing and with clean beaters, beat egg whites on meduim speed until soft peaks form. Gradually beat in remaining sugar on high until stiff peaks form. With a spatula, stir a fourth of the egg whites into chocolate batter until no white streaks remain, then fold in remaining egg whites.
Grease the bottom of 1 -1/2 qt baking dish; add souffle batter. Place dish in a larger pan. Fill large pan with hot water to a depth of 1 in. Bake at 325 for 1 hour or until a knife inserted near the center comes out clean.
For topping, beat the cream in a chilled small mixing bowl until it begins to thicken. Add confectioners sugar and vanilla; beat until soft peaks form. Serve souffle warm with a dollop of sauce. Sprinkle with cocoa or cinnamon if desired.
Creamy Pesto Chicken
3 cups bowtie pasta
2 Tbs butter or margarine
1 lb chicken breast cut into cubes
1 can Cream of Chicken soup
1/2 cup milk
1/2 cup prepared pesto sauce
In a medium skillet melt butter on medium high heat. Add chicken and cook until browned, stirring often.
Add soup, milk and pesto sauce. Heat to a boil. Cover and cook over low heat 5 minutes or until chicken is no longer pink. Stir in pasta and heat through.
2 Tbs butter or margarine
1 lb chicken breast cut into cubes
1 can Cream of Chicken soup
1/2 cup milk
1/2 cup prepared pesto sauce
In a medium skillet melt butter on medium high heat. Add chicken and cook until browned, stirring often.
Add soup, milk and pesto sauce. Heat to a boil. Cover and cook over low heat 5 minutes or until chicken is no longer pink. Stir in pasta and heat through.
Dad's Meatloaf
1 lb ground beef
1 lb sage flavored sausage
2 eggs
3/4 italian seasoned bread crumbs
3/4 cups Milk
1/4 cup chopped onion
2 Tbs snipped parsley
1 tsp salt
1 tsp sage
1/4 tsp pepper
Combine ground beef, sausage and bread crumbs and pepper. Beat eggs seperately and add milk, onions, parsley, salt and sage. Combine with meat and bread crumb mixture. Form into a loaf pan. Bake at 350 for 1 1/2 hours While baking combine;
1/2 cup catsup
2 Tbs brown sugar
1 tsp dry mustard
Drain fat, spread sauce over top of meatloaf and return to oven for ten minutes. Let stand 20 minutes and serve
1 lb sage flavored sausage
2 eggs
3/4 italian seasoned bread crumbs
3/4 cups Milk
1/4 cup chopped onion
2 Tbs snipped parsley
1 tsp salt
1 tsp sage
1/4 tsp pepper
Combine ground beef, sausage and bread crumbs and pepper. Beat eggs seperately and add milk, onions, parsley, salt and sage. Combine with meat and bread crumb mixture. Form into a loaf pan. Bake at 350 for 1 1/2 hours While baking combine;
1/2 cup catsup
2 Tbs brown sugar
1 tsp dry mustard
Drain fat, spread sauce over top of meatloaf and return to oven for ten minutes. Let stand 20 minutes and serve
Honey Lime Enchiladas
6 Tbs honey
5 Tbs lime juice
1 Tbs chili powder
1/2 tsp garlic powder
1 lb chicken shredded (3 chicken breasts)
8-10 flour tortillas
1 lb Monterey jack cheese
16 oz green enchilada sauce
1 cup heavy cream
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least half and hour.
Mix together green enchilada sauce and heavy cream
Pour about half of sauce on the on the bottom of a 9x13 baking dish. Fill the tortillas with chicken and shredded cheese saving about 1 cup of cheese to sprinkle on top of the enchiladas. Mix the remaining sauce with the left over marinade. Pour sauce over enchiladas and sprinkle with cheese. Bake at 350 degrees uncovered for 30 min until brown and crispy on top
5 Tbs lime juice
1 Tbs chili powder
1/2 tsp garlic powder
1 lb chicken shredded (3 chicken breasts)
8-10 flour tortillas
1 lb Monterey jack cheese
16 oz green enchilada sauce
1 cup heavy cream
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least half and hour.
Mix together green enchilada sauce and heavy cream
Pour about half of sauce on the on the bottom of a 9x13 baking dish. Fill the tortillas with chicken and shredded cheese saving about 1 cup of cheese to sprinkle on top of the enchiladas. Mix the remaining sauce with the left over marinade. Pour sauce over enchiladas and sprinkle with cheese. Bake at 350 degrees uncovered for 30 min until brown and crispy on top
Teriyaki Sauce
1/2 cup sugar
1/2 cup soy sauce
1/4 cider vinegar
1 clove garlic
1/2 tsp ginger
1/4 black ppper
1 Tbs corn starch
1 Tbs cold water
Combine ingredients minus the corn starch and water bring to a boil. Whisk together corn starch and water when the soy sauce mixture comes to a full boil whisk in cornstarch mixture and stir sauce until thickened and clear. Remove from heat and allow to cool.
1/2 cup soy sauce
1/4 cider vinegar
1 clove garlic
1/2 tsp ginger
1/4 black ppper
1 Tbs corn starch
1 Tbs cold water
Combine ingredients minus the corn starch and water bring to a boil. Whisk together corn starch and water when the soy sauce mixture comes to a full boil whisk in cornstarch mixture and stir sauce until thickened and clear. Remove from heat and allow to cool.
New York Cheesecake
1 cup Graham Crackers finely crushed
3 Tbs Sugar
3 Tbs Butter
5 packages (8oz) of Cream Cheese
1 Cup Sugar
3 Tbs Flour
1 Tbs Vanillla
1 Cup Sour Cream
4 Eggs
Preheat oven to 325
Line pan with foil, mix Graham crumbs, sugar and butter. Press onto the bottom and side of pan to form crust
Beat cream cheese, sugar, flour and vanilla until well blended. Add sour cream; mix well. Add eggs one at a time mixing on low after each just until blended. Pour over crust.
Bake until center is almost set
40 min for 13x9 pan
50-60 min for 9 in springform pan
Cool for 4 hours in the fridge
Top with yummy stuff
Olive Garden Alfredo
1 Pint Heavy Cream
1/2 Cup Butter
2 Tbs Cream Cheese
3/4 Cup Parmesan Cheese
1 Tsp Garlic Powder
In a sauce pan combine butter, heavy cream, and cream cheese. Simmer until all is melted and mixed well. Add the parmesan cheese and garlic powder. Simmer this for 15-20 minutes over low heat.
Shawna's Breadsticks
1 Tbs Yeast
1 Tbs Sugar
1 1/4 Cup Warm Water
Let stand 5 min
Mix in:
3 Cups flour
1 tsp Salt
Mix into a soft dough.
Melt 1/2 Cup Butter and pour into baking dish. Sprinkle butter with 1tsp Garlic Salt
Take a ball of dough and roll between your palms to make into long bread stick shape, then roll the breadstick in the butter.
Let raise 10 min
Bake at 350 degrees for 15 min
Pizza Balls
Make the dough and roll it out into 4 inch circles. Then add your favorite pizza toppings (no sauce). Bake for about 30 min. Serve with dipping sauce.
Monkey bread
Roll small chunks of dough in butter then in a mixture of sugar, brown sugar and cinnamon. Bake for... a while..30 min maybe? It's been a while since I made this.
1 Tbs Sugar
1 1/4 Cup Warm Water
Let stand 5 min
Mix in:
3 Cups flour
1 tsp Salt
Mix into a soft dough.
Melt 1/2 Cup Butter and pour into baking dish. Sprinkle butter with 1tsp Garlic Salt
Take a ball of dough and roll between your palms to make into long bread stick shape, then roll the breadstick in the butter.
Let raise 10 min
Bake at 350 degrees for 15 min
Pizza Balls
Make the dough and roll it out into 4 inch circles. Then add your favorite pizza toppings (no sauce). Bake for about 30 min. Serve with dipping sauce.
Monkey bread
Roll small chunks of dough in butter then in a mixture of sugar, brown sugar and cinnamon. Bake for... a while..30 min maybe? It's been a while since I made this.
Friday, August 3, 2012
Gingerbread Cookies
1/2 c butter
1/2 c sugar
1/2 c molasses
1 egg yolk
2 c flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp cloves
1 tsp ginger
1/2 tsp nutmeg
1) Cream butter and sugar. Add molasses and egg yolk. In medium bowl, combine remaining ingredients. Add flour mixture to butter mixture. Chill for at least an hour. It's fairly sticky dough so you might need to chill it a little longer.
2) Preheat oven to 350 degrees F. Roll dough to 1/4 in thick and cut with cookie cutters. Place cookies 2 in apart on an ungreased baking sheet. Bake 8-10 minutes. If you bake them on the short end they will stay soft and chewy and if you bake them on the longer end they will be nice a crispy. They're great either way!
3) Allow to cool about 5 minutes on the pan and then transfer to a wire rack to cool completely. Once they are cooled decorate as desired.
1/2 c sugar
1/2 c molasses
1 egg yolk
2 c flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp cloves
1 tsp ginger
1/2 tsp nutmeg
1) Cream butter and sugar. Add molasses and egg yolk. In medium bowl, combine remaining ingredients. Add flour mixture to butter mixture. Chill for at least an hour. It's fairly sticky dough so you might need to chill it a little longer.
2) Preheat oven to 350 degrees F. Roll dough to 1/4 in thick and cut with cookie cutters. Place cookies 2 in apart on an ungreased baking sheet. Bake 8-10 minutes. If you bake them on the short end they will stay soft and chewy and if you bake them on the longer end they will be nice a crispy. They're great either way!
3) Allow to cool about 5 minutes on the pan and then transfer to a wire rack to cool completely. Once they are cooled decorate as desired.
Milanesa de Pollo a la Napolitana
So ya wanna maka da Milanesa.
You needa dees tings:
summa chickens breasts
summa flour
summa eggs
summa Italian bread crumbs
summa oil
summa espagetti sausa
summa ham very thin
summa mozzerella cheese
Here'sa whata ya gotta do:
Heata da oven 350 degrees. Beata da eggs very good. Heata da oil in fryin pan a very hot. You taka da chickens breasts anda you beat dem untilla dey alla da sama thick, notta fat in da middel anda skinny adda edges. Denna you cut dem into pieces not so big. Washa dem witta water anda rolla dem in da flour. Dippa dem in da eggs anda roll a dem in da bread crumbs. Now ah you cooka dem in da oil until a golden brown. Place ah dem inna baking dish. Putta piece a da ham onna eacha piece ah chicken. Sprinkel halfa da cheese onna da chickens breasts. Spreada da espagetti sauce onna da chicken anna sprinkle rest of a da cheese onna da top. Bake a da chicken 30 minutes.
Mangia.
Buen Provecho !!
You needa dees tings:
summa chickens breasts
summa flour
summa eggs
summa Italian bread crumbs
summa oil
summa espagetti sausa
summa ham very thin
summa mozzerella cheese
Here'sa whata ya gotta do:
Heata da oven 350 degrees. Beata da eggs very good. Heata da oil in fryin pan a very hot. You taka da chickens breasts anda you beat dem untilla dey alla da sama thick, notta fat in da middel anda skinny adda edges. Denna you cut dem into pieces not so big. Washa dem witta water anda rolla dem in da flour. Dippa dem in da eggs anda roll a dem in da bread crumbs. Now ah you cooka dem in da oil until a golden brown. Place ah dem inna baking dish. Putta piece a da ham onna eacha piece ah chicken. Sprinkel halfa da cheese onna da chickens breasts. Spreada da espagetti sauce onna da chicken anna sprinkle rest of a da cheese onna da top. Bake a da chicken 30 minutes.
Mangia.
Buen Provecho !!
Thursday, May 17, 2012
Frozen Fluffy Strawberry Pie
2 1/2 cups lightly toasted coconut
1/3 cup margarine or butter
1 3 oz. package cream cheese, softened
1 14 oz. can of Eagle Brand Sweetened condensed milk
2 1/2 cups Fresh or Frozen unsweetened strawberries, mashed or pureed about 1 1/2 cups
1 cup (1/2 pint) whipping cream, whipped
3 Tablespoons RealLemon Juice from concentrate
additional fresh strawberries for garnish (optional)
In large saucepan, melt margarine; Stir in toasted coconut. Mix well and press into bottom and sides of a 9 inch pie plate and chill. In large bowl , beat cheese until fluffy, beat in Eagle Brand. Stir in pureed strawberries and Real lemon. Fold in whipped cream. Pour into coconut crust (mixture should mound slightly). Freeze 4 hours or until firm. Before serving, garnish with additional fresh strawberries if desired. Return leftovers to freezer.
Thursday, May 3, 2012
Cheddar Corn Chowder
Cheddar Corn Chowder -- Serves 10-12
8oz. Bacon, Chopped
1/4 C Olive Oil
6 C (4lg.) Yellow Onions, Chopped
4 T Butter
1/2 C Flour
2 tsp. Salt
1 tsp. Pepper
12 C Chicken Stock
6 C Medium-Diced white boiling potatoes (peeled or unpeeled)
10 C Corn Kernels, Fresh (10 ears) or Frozen (3 lbs.)
2 C Half and Half
1/2 lb. Sharp Cheddar, grated
In large stockpot, cook bacon and olive oil until crisp and set aside. Add onions and butter to the fat and cook until the onions are translucent ( about 10 min.). Stir in flour, salt, and pepper and cook for 3 minutes. Add Chicken stock and potatoes. Bring to boil and simmer uncovered for 15 minutes. If using fresh corn cut kernels off cob and blanch 3 minutes in boiling salted water and drain (skip this step if using frozen corn). Add corn to soup, then add half and half and cheddar. Cook 5 more min or until cheese is melted. Season to taste with salt and pepper. Serve hot with garnish of bacon and chives.
8oz. Bacon, Chopped
1/4 C Olive Oil
6 C (4lg.) Yellow Onions, Chopped
4 T Butter
1/2 C Flour
2 tsp. Salt
1 tsp. Pepper
12 C Chicken Stock
6 C Medium-Diced white boiling potatoes (peeled or unpeeled)
10 C Corn Kernels, Fresh (10 ears) or Frozen (3 lbs.)
2 C Half and Half
1/2 lb. Sharp Cheddar, grated
In large stockpot, cook bacon and olive oil until crisp and set aside. Add onions and butter to the fat and cook until the onions are translucent ( about 10 min.). Stir in flour, salt, and pepper and cook for 3 minutes. Add Chicken stock and potatoes. Bring to boil and simmer uncovered for 15 minutes. If using fresh corn cut kernels off cob and blanch 3 minutes in boiling salted water and drain (skip this step if using frozen corn). Add corn to soup, then add half and half and cheddar. Cook 5 more min or until cheese is melted. Season to taste with salt and pepper. Serve hot with garnish of bacon and chives.
Rice with Red Beans
Rice with Red Beans
1 cup chopped onions
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 garlic cloves, minced
2 tablespoons margarine or butter
1 (15.5 oz) can Red Beans
1 teas. Worcestershire sauce
1/4 to 1/2 teaspoon hot pepper sauce
3 cups cooked rice
Chopped fresh cilantro or parsley, if desired
In large skillet over medium heat, cook and stir onions, green pepper, celery and garlic in margarine until onion is tender. Stir in beans, Worcestershire sauce and hot pepper sauce. Reduce heat; simmer 5 minutes. Stire in rice; cook until thoroughly heated. Garnish with cilantro.
1 cup chopped onions
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 garlic cloves, minced
2 tablespoons margarine or butter
1 (15.5 oz) can Red Beans
1 teas. Worcestershire sauce
1/4 to 1/2 teaspoon hot pepper sauce
3 cups cooked rice
Chopped fresh cilantro or parsley, if desired
In large skillet over medium heat, cook and stir onions, green pepper, celery and garlic in margarine until onion is tender. Stir in beans, Worcestershire sauce and hot pepper sauce. Reduce heat; simmer 5 minutes. Stire in rice; cook until thoroughly heated. Garnish with cilantro.
Ginger Chicken A l'orange
Ginger Chicken A l'orange
1 Whole Fryer Cut in serving size pieces MSG if Desired
3/4 cup butter 1/2 cup slivered almonds
1 cup orange juice 1/2 tsp orange rind
1/2 tsp ginger 1/2 tsp nutmeg
4 Tbsp powdered sugar
Rinse chicken pieces in cold water; drain. Dip in 1/4 cup o orange juice; sprinkle with salt, pepper, and MSG. Melt butter in skillet. Brown chicken skin side down in butter starting with meatier pieces first. Turn pieces when golden and brown on the other side.
Cover skillet and cook over low heat for 25 minutes. Remove chicken from skillet and set aside. Saute almonds in skillet. Add remaining ingredients and stir until blended. Continue to cook and stir occasionally until liquid is reduced in volume by 1/2. Return chicken to skillet; spoon orange-almond sauce over chicken pieces. Cover and continue to cook and additional 10 minutes or until chicken is tender. Serve with orange-almond sauce spooned over chicken pieces and rice. Makes 4 to 6 servings.
1 Whole Fryer Cut in serving size pieces MSG if Desired
3/4 cup butter 1/2 cup slivered almonds
1 cup orange juice 1/2 tsp orange rind
1/2 tsp ginger 1/2 tsp nutmeg
4 Tbsp powdered sugar
Rinse chicken pieces in cold water; drain. Dip in 1/4 cup o orange juice; sprinkle with salt, pepper, and MSG. Melt butter in skillet. Brown chicken skin side down in butter starting with meatier pieces first. Turn pieces when golden and brown on the other side.
Cover skillet and cook over low heat for 25 minutes. Remove chicken from skillet and set aside. Saute almonds in skillet. Add remaining ingredients and stir until blended. Continue to cook and stir occasionally until liquid is reduced in volume by 1/2. Return chicken to skillet; spoon orange-almond sauce over chicken pieces. Cover and continue to cook and additional 10 minutes or until chicken is tender. Serve with orange-almond sauce spooned over chicken pieces and rice. Makes 4 to 6 servings.
Swedish Meatballs
Swedish Meatballs
1 Pound Ground Beef
½ Pound Ground Lean Pork
½ Cup Minced Onion
¾ Cup Dried Bread Crumbs
1 Tbsp snipped parsley
2 tsps Salt
1/8 tsp Pepper
1 tsp Worcestershire Sauce
1 Egg
½ Cup Milk
¼ Cup Salad Oil
¼ Cup All Purpose Flour
1 tsp Paprika
½ tsp Salt
1/8 tsp Pepper
2 Cups Water
¾ Cup Sour Cream
Mix thoroughly beef, pork, onion, bread crumbs, parsley, 2 tsps salt, 1/8 tsp pepper, the Worcestershire Sauce, egg and milk. Refrigerate 2 hours.
Shape mixture by rounded tablespoonfuls into balls. In large skillet, slowly brown and cook meatballs in oil. Remove meatballs and keep warm.
Blend flour, paprika, ½ tsp salt, and 1/8 tsp pepper into oil in skillet. Cook over low heat heat, stirring until mixture is smooth and bubbly. Remove from heat; stir in water. Heat to boiling, stirring
constantly. Boil and stir for 1 minute. Reduce heat and gradually stir in sour cream, mixing until smooth. Add meatballs; heat through.
1 Pound Ground Beef
½ Pound Ground Lean Pork
½ Cup Minced Onion
¾ Cup Dried Bread Crumbs
1 Tbsp snipped parsley
2 tsps Salt
1/8 tsp Pepper
1 tsp Worcestershire Sauce
1 Egg
½ Cup Milk
¼ Cup Salad Oil
¼ Cup All Purpose Flour
1 tsp Paprika
½ tsp Salt
1/8 tsp Pepper
2 Cups Water
¾ Cup Sour Cream
Mix thoroughly beef, pork, onion, bread crumbs, parsley, 2 tsps salt, 1/8 tsp pepper, the Worcestershire Sauce, egg and milk. Refrigerate 2 hours.
Shape mixture by rounded tablespoonfuls into balls. In large skillet, slowly brown and cook meatballs in oil. Remove meatballs and keep warm.
Blend flour, paprika, ½ tsp salt, and 1/8 tsp pepper into oil in skillet. Cook over low heat heat, stirring until mixture is smooth and bubbly. Remove from heat; stir in water. Heat to boiling, stirring
constantly. Boil and stir for 1 minute. Reduce heat and gradually stir in sour cream, mixing until smooth. Add meatballs; heat through.
6 to 8 servings.
Corned Beef Hash
Corned Beef Hash
1 cup chopped onions
2-3 tablespoons of butter or vegetable oil
4 potatoes pealed and diced
2 12 ounce cans of corned beef (Mom only uses one can)
Heat butter or oil over medium heat. Add onions and saute for about 2 minutes add potatoes and saute
until they just start to brown. Add corned beef and and stir until well mixed and heated through. Turn
heat to medium low and cover skillet. Cook for about 20 minutes or until the potatoes are thoroughly
cooked stirring occasionally to prevent sticking. About ten minutes into the cooking you can make
wells in the hash and crack an egg into each well and continue cooking until eggs and potatoes reach
the desired doneness. About 4 servings.
1 cup chopped onions
2-3 tablespoons of butter or vegetable oil
4 potatoes pealed and diced
2 12 ounce cans of corned beef (Mom only uses one can)
Heat butter or oil over medium heat. Add onions and saute for about 2 minutes add potatoes and saute
until they just start to brown. Add corned beef and and stir until well mixed and heated through. Turn
heat to medium low and cover skillet. Cook for about 20 minutes or until the potatoes are thoroughly
cooked stirring occasionally to prevent sticking. About ten minutes into the cooking you can make
wells in the hash and crack an egg into each well and continue cooking until eggs and potatoes reach
the desired doneness. About 4 servings.
Snickerdoodles
Snickerdoodles
Preheat oven to 400 degrees.
Mix together thoroughly:
1 Cup Soft Margerine
2 Eggs
1 1/2 cups Sugar
Sift the following ingredients together and stir in to butter/egg mixture:
2 3/4 C. Sifted Flour
1 tsp Soda
2 tsp Cream of Tartar
1/2 tsp Salt
Roll into balls the size of
walnuts. Roll in Cinnamon and sugar mixture. Place 2 inches apart on
ungreased cookie sheet. Bake 7-10 minutes
South Pacific Pork Roast
South Pacific Pork Roast
3-pound boneless pork shoulder roast
1/2 C soy sauce
1/2 C dry sherry (apple juice)
2 cloves garlic minced
1 T dry mustard
1 t ground ginger
1 t dried thyme
cook on low in crock pot for 4 hrs then move to high for another hour or two or leave on low all day
Pineapple Sauce
1 can pineapple chunks save juice and add enough water to make 3/4 C
add 2 T brown sugar and 1 T cornstarch to juice along with 1 t soy sauce and 1 T vinegar
cook til sauce thickens add pineapple
3-pound boneless pork shoulder roast
1/2 C soy sauce
1/2 C dry sherry (apple juice)
2 cloves garlic minced
1 T dry mustard
1 t ground ginger
1 t dried thyme
cook on low in crock pot for 4 hrs then move to high for another hour or two or leave on low all day
Pineapple Sauce
1 can pineapple chunks save juice and add enough water to make 3/4 C
add 2 T brown sugar and 1 T cornstarch to juice along with 1 t soy sauce and 1 T vinegar
cook til sauce thickens add pineapple
Cashew Chicken
Cashew Chicken
3 chicken breasts
3/4 C chicken broth
1/3 C soy sauce
1/2 tsp salt
2 Tbs cornstarch
2 Tbs water
1/4 peanut oil
1 8oz can water chestnuts
1 8oz can bamboo shoots
2 sliced celery
1 C sliced mushrooms
cashews
dice chicken
combine: broth soy sauce salt cornstarch water
set aside
heat oil in wok
cook chicken till white
add: chest nuts bamboo shoots celery mushrooms
cook for 1 minute
in a well in center add sauce and bring to boil without stirring about 1 minute
mix together
add nuts
3 chicken breasts
3/4 C chicken broth
1/3 C soy sauce
1/2 tsp salt
2 Tbs cornstarch
2 Tbs water
1/4 peanut oil
1 8oz can water chestnuts
1 8oz can bamboo shoots
2 sliced celery
1 C sliced mushrooms
cashews
dice chicken
combine: broth soy sauce salt cornstarch water
set aside
heat oil in wok
cook chicken till white
add: chest nuts bamboo shoots celery mushrooms
cook for 1 minute
in a well in center add sauce and bring to boil without stirring about 1 minute
mix together
add nuts
Crockpot Chicken Tortilla Soup
Crockpot Chicken Tortilla Soup
1 pound chicken (It says cooked and shredded but I have always dumped it in raw without any problem)
1 15 oz can crushed or petite tomatoes
1 14.5 oz can chicken broth
1 10 oz can enchilada sauce
1 4 oz can chopped green chilies
1 15 oz can whole kernel corn, undrained
1-2 cloves garlic, minced
1 tsp cumin
1 tsp salt
1/2 tsp pepper
1 Tb dry chopped cilantro (I always use fresh and just put in as much as I feel like just put it in during the last hour of cooking)
(You can also put in a can of beans if you want, just drain and rinse them first)
Put all the ingredients in the crockpot. (Don't drain the canned stuff.) Cover and cook on high for 4-6 hours or 8-10 on low. (If using raw chicken remove and shred and add back in when you add the fresh cilantro.) Serve with tortilla chips, monterey jack cheese and sour cream.
1 pound chicken (It says cooked and shredded but I have always dumped it in raw without any problem)
1 15 oz can crushed or petite tomatoes
1 14.5 oz can chicken broth
1 10 oz can enchilada sauce
1 4 oz can chopped green chilies
1 15 oz can whole kernel corn, undrained
1-2 cloves garlic, minced
1 tsp cumin
1 tsp salt
1/2 tsp pepper
1 Tb dry chopped cilantro (I always use fresh and just put in as much as I feel like just put it in during the last hour of cooking)
(You can also put in a can of beans if you want, just drain and rinse them first)
Put all the ingredients in the crockpot. (Don't drain the canned stuff.) Cover and cook on high for 4-6 hours or 8-10 on low. (If using raw chicken remove and shred and add back in when you add the fresh cilantro.) Serve with tortilla chips, monterey jack cheese and sour cream.
Sweet and Sour Chicken
Sweet and Sour Chicken
4-8 boneless skinless chicken breasts
1 egg, beaten
cornstarch
oil
Sauce:
3/4 c. sugar
4 Tbs. catsup
1/2 c. vinegar
1 Tb. Soy Sauce
1/2 tsp. garlic powder
Dip chicken in egg and roll in cornstarch. Fry in small amount of oil. Put in baking dish. Bake uncovered at 325 for 1 hr turning chicken every 15 min.
4-8 boneless skinless chicken breasts
1 egg, beaten
cornstarch
oil
Sauce:
3/4 c. sugar
4 Tbs. catsup
1/2 c. vinegar
1 Tb. Soy Sauce
1/2 tsp. garlic powder
Dip chicken in egg and roll in cornstarch. Fry in small amount of oil. Put in baking dish. Bake uncovered at 325 for 1 hr turning chicken every 15 min.
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