Ingredients
3 Family size tea bags
2 Cups of cold water
1 Cup of sugar
Directions
We in the south make the best iced tea you'll find. Maybe it's how it's done, or maybe it is the water in the south, or maybe it's just that a southern belle has put a lot of TLC into making the tea. Who knows!
We recommend Luzianne Tea Bags if available.
Place the two cups water in a pot and add the tea bags. Bring to a boil, do not continue boiling. Remove from heat and let steep. Pour warm tea into empty pitcher. Add the sugar and stir until the sugar is dissolved. Fill remaining pitcher with cold water.
Optional - some women say they use less water and add ice to the tea
Monday, July 27, 2009
Chicken Enchilada Casserole (Martha Stewart show)
Serves 12
Ingredients
6 bone-in, skin-on chicken breast halves
Coarse salt and freshly ground black pepper
12 (6-inch) corn tortillas, cut into 1-inch strips
1/2 cup mild or medium salsa
1 (10.75-ounce) can condensed cream of chicken soup
1 (10.75-ounce) can low-sodium condensed cream of mushroom soup
1 medium onion, grated or very finely chopped
1 pound white button mushrooms, sliced (about 4 cups)
1 pound shredded mild cheddar cheese
1 (16-ounce) container sour cream
Chopped fresh cilantro, for serving (optional)
Directions
1. Preheat oven to 400 degrees.
2. Season chicken with salt and pepper and wrap in parchment-paper-lined foil; place on a rimmed baking sheet. Transfer to oven and bake until chicken is cooked though, about 1 hour.
3. Remove chicken from foil and pour any juices that have accumulated into a medium bowl. Remove skin from chicken and discard. Remove chicken from bones and cut into small pieces; discard bones and set chicken aside.
4. Add salsa, both soups, and onions to bowl of accumulated juices; stir to combine. Spread 1/2 cup of the salsa mixture in bottom of a 9-by-13-inch baking dish. Place half of the tortilla strips in an even layer over salsa mixture, followed by half of the chicken, half of the mushrooms, half of the remaining salsa mixture, half of the sour cream, and half of the cheese. Repeat process with remaining ingredients. Cover and refrigerate overnight.
5. Uncover and transfer baking dish to oven and heat oven to 300 degrees. Bake until casserole is heated through and cheese is melted, about 1 hour. Serve immediately with cilantro, if desired.
First published May 2009
Ingredients
6 bone-in, skin-on chicken breast halves
Coarse salt and freshly ground black pepper
12 (6-inch) corn tortillas, cut into 1-inch strips
1/2 cup mild or medium salsa
1 (10.75-ounce) can condensed cream of chicken soup
1 (10.75-ounce) can low-sodium condensed cream of mushroom soup
1 medium onion, grated or very finely chopped
1 pound white button mushrooms, sliced (about 4 cups)
1 pound shredded mild cheddar cheese
1 (16-ounce) container sour cream
Chopped fresh cilantro, for serving (optional)
Directions
1. Preheat oven to 400 degrees.
2. Season chicken with salt and pepper and wrap in parchment-paper-lined foil; place on a rimmed baking sheet. Transfer to oven and bake until chicken is cooked though, about 1 hour.
3. Remove chicken from foil and pour any juices that have accumulated into a medium bowl. Remove skin from chicken and discard. Remove chicken from bones and cut into small pieces; discard bones and set chicken aside.
4. Add salsa, both soups, and onions to bowl of accumulated juices; stir to combine. Spread 1/2 cup of the salsa mixture in bottom of a 9-by-13-inch baking dish. Place half of the tortilla strips in an even layer over salsa mixture, followed by half of the chicken, half of the mushrooms, half of the remaining salsa mixture, half of the sour cream, and half of the cheese. Repeat process with remaining ingredients. Cover and refrigerate overnight.
5. Uncover and transfer baking dish to oven and heat oven to 300 degrees. Bake until casserole is heated through and cheese is melted, about 1 hour. Serve immediately with cilantro, if desired.
First published May 2009
Monday, December 29, 2008
Italian Chops - Everyday Italian
Serves Four
4 tablespoons extra-virgin olive oil
4 pork chops - bone in
1 can petite diced tomatoes - in juice
2 teaspoons Italian Seasonings Blend spices
¼ cup white wine (anything you would drink)
2 tablespoons chopped fresh Italian parsley leaves
1 pound angel hair pasta
Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown approximately 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm. Add white wine to the pan and deglaze the pan with a whisk (getting up all of the drippings from the pan). Add the tomatoes with their juices, and spices.. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt.. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce. Meanwhile, cook pasta until al dente and then drain. Place 1 pork chop on top of the angel hair pasta onto each plate and spoon the sauce over the pork chops and pasta. Sprinkle with the parsley and serve.
Nutritional facts per serving (daily value):
Calories 293kcal
Protein 21g (42%)
Total Fat 19g (29%)
Sat. 4g (19%)
Chol. 59mg (20%)
Carb. 10g (3%)
Fiber 2g (7%)
Sugars 5g
Calcium 57mg (6%)
Iron 2mg (11%)
Original version:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32171,00.html
4 tablespoons extra-virgin olive oil
4 pork chops - bone in
1 can petite diced tomatoes - in juice
2 teaspoons Italian Seasonings Blend spices
¼ cup white wine (anything you would drink)
2 tablespoons chopped fresh Italian parsley leaves
1 pound angel hair pasta
Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown approximately 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm. Add white wine to the pan and deglaze the pan with a whisk (getting up all of the drippings from the pan). Add the tomatoes with their juices, and spices.. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt.. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce. Meanwhile, cook pasta until al dente and then drain. Place 1 pork chop on top of the angel hair pasta onto each plate and spoon the sauce over the pork chops and pasta. Sprinkle with the parsley and serve.
Nutritional facts per serving (daily value):
Calories 293kcal
Protein 21g (42%)
Total Fat 19g (29%)
Sat. 4g (19%)
Chol. 59mg (20%)
Carb. 10g (3%)
Fiber 2g (7%)
Sugars 5g
Calcium 57mg (6%)
Iron 2mg (11%)
Original version:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32171,00.html
Easy Chicken Enchiladas - America's Test Kitchen
3 cups shredded cooked chicken (1.5 pounds)
12 ounces sharp cheddar cheese, shredded (3 cups)
2 1/2 cups enchilada sauce (use provided recipe or 20 ounces in the can)
1-2 (4-ounce) cans chopped green chiles, drained
1/2 cup minced fresh cilantro
12 (6-inch) soft corn tortillas
Adjust an oven rack to the middle position and heat the oven to four hundred degrees. Combine the chicken, 2 cups of the cheddar cheese, 1/2 cup of the enchilada sauce, the chiles and cilantro. Season with salt & pepper to taste. Stack the tortillas on a microwave-safe plate, cover with plastic wrap and microwave on high until warm & pliable (approximately 1 minute). Spread the warm tortillas out over a clean counter. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll the tortilla around the filling, then lay seam-side down in a 9x13" baking dish lightly coated with vegetable oil spray. Lightly spray the enchiladas with vegetable oil spray. Pour 1 cup of the remaining sauce over the enchiladas to coat thoroughly. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20-25 minutes. Remove the foil and continue to bake until the cheddar browns, about five minutes longer. Serve, passing the remaining 1 cup of sauce.
Fast Enchilada Sauce
1 tablespoon vegetable oil
1 onion, minced
1/2 teaspoon salt
3 tablespoons chili powder (we adjusted to 1 teaspoon)
3 garlic cloves,minced
2 teaspoons cumin
2 teaspoons sugar
2 (8-ounce) cans tomato sauce
1/2 cup water
Pepper
Heat the oil in a 12" skillet over medium heat until shimmering. add the onion and salt and cook until softened, about five minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about fifteen seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about five minutes. Season with salt & pepper to taste.
12 ounces sharp cheddar cheese, shredded (3 cups)
2 1/2 cups enchilada sauce (use provided recipe or 20 ounces in the can)
1-2 (4-ounce) cans chopped green chiles, drained
1/2 cup minced fresh cilantro
12 (6-inch) soft corn tortillas
Adjust an oven rack to the middle position and heat the oven to four hundred degrees. Combine the chicken, 2 cups of the cheddar cheese, 1/2 cup of the enchilada sauce, the chiles and cilantro. Season with salt & pepper to taste. Stack the tortillas on a microwave-safe plate, cover with plastic wrap and microwave on high until warm & pliable (approximately 1 minute). Spread the warm tortillas out over a clean counter. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll the tortilla around the filling, then lay seam-side down in a 9x13" baking dish lightly coated with vegetable oil spray. Lightly spray the enchiladas with vegetable oil spray. Pour 1 cup of the remaining sauce over the enchiladas to coat thoroughly. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20-25 minutes. Remove the foil and continue to bake until the cheddar browns, about five minutes longer. Serve, passing the remaining 1 cup of sauce.
Fast Enchilada Sauce
1 tablespoon vegetable oil
1 onion, minced
1/2 teaspoon salt
3 tablespoons chili powder (we adjusted to 1 teaspoon)
3 garlic cloves,minced
2 teaspoons cumin
2 teaspoons sugar
2 (8-ounce) cans tomato sauce
1/2 cup water
Pepper
Heat the oil in a 12" skillet over medium heat until shimmering. add the onion and salt and cook until softened, about five minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about fifteen seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about five minutes. Season with salt & pepper to taste.
Jessica Simpson's Chicken and Dumplings (Rachael Ray show)
Ingredients
3 rolls of reduced-fat croissant rolls, divided (recommended brand Pillsbury)
1 small rotisserie chicken, skin discarded and meat removed from bones
1 can of low-sodium, reduced-fat cream of chicken soup
1 can of low-sodium, reduced-fat cream of mushroom soup
1 cup low-sodium chicken broth
Salt and ground black pepper
Yields: 4 servings
Preparation
Preheat oven to 400ºF.
Roll out the cans of croissant sheets and separate into diamond shaped sections. Place a small handful of rotisserie chicken on each diamond, fold dough over and press ends together to create dumplings. Cut up any excess dough into strips.
Line a 9x13" baking dish with one layer of dumplings. Pour the can of cream of chicken soup over the layer of dumplings, followed by the can of cream of mushroom soup, and chicken broth.
Place strips in a crisscross pattern on the top of the dumplings and soup mixture, season dish with salt and ground black pepper and bake until the dumplings are tender and cooked through and the top is bubbly and brown, about 30 minutes.
3 rolls of reduced-fat croissant rolls, divided (recommended brand Pillsbury)
1 small rotisserie chicken, skin discarded and meat removed from bones
1 can of low-sodium, reduced-fat cream of chicken soup
1 can of low-sodium, reduced-fat cream of mushroom soup
1 cup low-sodium chicken broth
Salt and ground black pepper
Yields: 4 servings
Preparation
Preheat oven to 400ºF.
Roll out the cans of croissant sheets and separate into diamond shaped sections. Place a small handful of rotisserie chicken on each diamond, fold dough over and press ends together to create dumplings. Cut up any excess dough into strips.
Line a 9x13" baking dish with one layer of dumplings. Pour the can of cream of chicken soup over the layer of dumplings, followed by the can of cream of mushroom soup, and chicken broth.
Place strips in a crisscross pattern on the top of the dumplings and soup mixture, season dish with salt and ground black pepper and bake until the dumplings are tender and cooked through and the top is bubbly and brown, about 30 minutes.
Sunday, December 28, 2008
Last-Minute Lasagna by Real Simple
1 24- or 26-ounce jar pasta sauce
2 18-20-ounce refrigerated large cheese ravioli
1 10-ounce box frozen chopped spinach, thawed and excess water squeezed dry
1 8-ounce bag shredded mozzarella
1/2 cup (2 ounces) grated Parmesan
Heat oven to 375° F.
Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking dish. Cover with a single layer of ravioli. Top with half the spinach, half the mozzarella, and a third of the sauce. Repeat with another layer of ravioli and the remaining spinach, mozzarella, and half the remaining sauce. Top with another layer of ravioli and the remaining sauce (not all the ravioli may be needed). Sprinkle with the Parmesan. Cover with foil and bake for 30 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.
Yield: Makes 6 servings
NUTRITION PER SERVING
CALORIES 385(40% from fat); FAT 17g (sat 8g); CHOLESTEROL 56mg; CALCIUM 507mg; CARBOHYDRATE 35g; SODIUM 1183mg; PROTEIN 22mg; FIBER 4g; IRON 3mg
2 18-20-ounce refrigerated large cheese ravioli
1 10-ounce box frozen chopped spinach, thawed and excess water squeezed dry
1 8-ounce bag shredded mozzarella
1/2 cup (2 ounces) grated Parmesan
Heat oven to 375° F.
Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking dish. Cover with a single layer of ravioli. Top with half the spinach, half the mozzarella, and a third of the sauce. Repeat with another layer of ravioli and the remaining spinach, mozzarella, and half the remaining sauce. Top with another layer of ravioli and the remaining sauce (not all the ravioli may be needed). Sprinkle with the Parmesan. Cover with foil and bake for 30 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.
Yield: Makes 6 servings
NUTRITION PER SERVING
CALORIES 385(40% from fat); FAT 17g (sat 8g); CHOLESTEROL 56mg; CALCIUM 507mg; CARBOHYDRATE 35g; SODIUM 1183mg; PROTEIN 22mg; FIBER 4g; IRON 3mg
Sunday, August 17, 2008
Crystal Burt’s Baked Beans
Ingredients:
½ lb. bacon chopped into ½ inch dice
2 (32oz.) cans baked beans
½ c. ketchup
1/3 c. brown sugar
2 tbsp. hot pepper sauce (such as Tabasco or Texas Pete's)
2 tbsp. honey
1. In a heavy pot or dutch oven, add the chopped bacon and cook over medium heat just until the fat begins to render, about 4-5 minutes.
2. Add baked beans, ketchup, brown sugar, hot pepper sauce and honey. Bring to a simmer over medium heat.
3. Reduce heat slightly to maintain a slow simmer for 25-30 minutes, or until flavors are combined.
½ lb. bacon chopped into ½ inch dice
2 (32oz.) cans baked beans
½ c. ketchup
1/3 c. brown sugar
2 tbsp. hot pepper sauce (such as Tabasco or Texas Pete's)
2 tbsp. honey
1. In a heavy pot or dutch oven, add the chopped bacon and cook over medium heat just until the fat begins to render, about 4-5 minutes.
2. Add baked beans, ketchup, brown sugar, hot pepper sauce and honey. Bring to a simmer over medium heat.
3. Reduce heat slightly to maintain a slow simmer for 25-30 minutes, or until flavors are combined.
Chicken Enchiladas by Rachael Ray
Yields 4 servings aired on: November 16, 2006
Ingredients
8 soft flour tortillas
3 cups chicken broth
1 bay leaf, fresh or dried
2 sprigs fresh oregano
1 medium to large onion, quartered
4 6- to 8-ounce boneless, skinless chicken breasts
2 cups tomato sauce
2 teaspoons hot cayenne pepper sauce (several drops)
1/4 teaspoon ground cinnamon (2 pinches)
2 teaspoon chili powder, divided
2 tablespoons tomato paste
1 teaspoon ground cumin
Salt
2 1/2 cups Monterey Jack shredded cheese
1/4 cup cilantro leaves, roughly chopped, optional preparation
Preheat oven to 275°F.
Wrap tortillas in foil and warm in the oven, or wrap in a damp cloth towel and warm up in the microwave.
Place a medium-sized skillet over high heat. Add chicken broth, bay leaf, oregano and onion, and bring up to a bubble. Add chicken breasts and bring back to a bubble then cover with a lid and reduce heat to medium. Poach chicken in broth 10 minutes or until cooked through. Remove the cooked chicken from the stock and let it cool a bit so that you can handle it. Reserve poaching liquid.
While the chicken is poaching make the enchilada sauce: In a sauce pan, combine the tomato sauce, hot sauce, cinnamon and 1 teaspoon of chili powder. Bring up to a simmer over medium heat and then reduce heat to low, keeping sauce warm until you are ready to use it.
Shred the cooled chicken into small strips using two forks or your fingers. Transfer the shredded meat to a bowl and add 1/2 cup of cooking liquid, tomato paste, 1 teaspoon chili powder and 1 teaspoon cumin, season with a little salt and pepper. Remove tortillas from oven and switch broiler on high.
Pour a little of the enchilada sauce, about 1/4 cup, on the bottom of a casserole or baking dish. Divide chicken mixture equally between the warm tortillas by piling it up on the bottom half of each tortilla and rolling into a tube.
Place enchiladas seam side down on top of the sauce in the baking dish. Once all the enchiladas are in the pan, pour remaining hot tomato sauce over them and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Sprinkle with the chopped cilantro and serve.
Ingredients
8 soft flour tortillas
3 cups chicken broth
1 bay leaf, fresh or dried
2 sprigs fresh oregano
1 medium to large onion, quartered
4 6- to 8-ounce boneless, skinless chicken breasts
2 cups tomato sauce
2 teaspoons hot cayenne pepper sauce (several drops)
1/4 teaspoon ground cinnamon (2 pinches)
2 teaspoon chili powder, divided
2 tablespoons tomato paste
1 teaspoon ground cumin
Salt
2 1/2 cups Monterey Jack shredded cheese
1/4 cup cilantro leaves, roughly chopped, optional preparation
Preheat oven to 275°F.
Wrap tortillas in foil and warm in the oven, or wrap in a damp cloth towel and warm up in the microwave.
Place a medium-sized skillet over high heat. Add chicken broth, bay leaf, oregano and onion, and bring up to a bubble. Add chicken breasts and bring back to a bubble then cover with a lid and reduce heat to medium. Poach chicken in broth 10 minutes or until cooked through. Remove the cooked chicken from the stock and let it cool a bit so that you can handle it. Reserve poaching liquid.
While the chicken is poaching make the enchilada sauce: In a sauce pan, combine the tomato sauce, hot sauce, cinnamon and 1 teaspoon of chili powder. Bring up to a simmer over medium heat and then reduce heat to low, keeping sauce warm until you are ready to use it.
Shred the cooled chicken into small strips using two forks or your fingers. Transfer the shredded meat to a bowl and add 1/2 cup of cooking liquid, tomato paste, 1 teaspoon chili powder and 1 teaspoon cumin, season with a little salt and pepper. Remove tortillas from oven and switch broiler on high.
Pour a little of the enchilada sauce, about 1/4 cup, on the bottom of a casserole or baking dish. Divide chicken mixture equally between the warm tortillas by piling it up on the bottom half of each tortilla and rolling into a tube.
Place enchiladas seam side down on top of the sauce in the baking dish. Once all the enchiladas are in the pan, pour remaining hot tomato sauce over them and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Sprinkle with the chopped cilantro and serve.
Jennifer Self’s Balsamic Glazed Pork Tenderloin
Ingredients:
1 1/2 pounds pork tenderloin
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup balsamic vinegar
1 tablespoon firmly packed brown sugar
Preheat Oven to 375
Rinse pork under cool running water.
Trim excess fat.
Season with salt & pepper.
Heat a large skillet over medium-high heat; place pork in skillet.
Sear each side to brown entire surface.
Remove meat from pan; set aside on a warm plate.
Add vinegar to skillet, stirring to scrape any cooked bits of meat from skillet.
Reduce heat to medium; stir in brown sugar; mix well to make a glaze.
Return tenderloin to skillet; spoon glaze over meat.
Place pork in a small roasting pan.
Roast for 20 minutes.
Remove pork from oven; allow to rest for 5 minutes before slicing. Drizzle any pan juices over top.
4 servings
Serve with mashed or baked potato and green vegetable or salad
1 1/2 pounds pork tenderloin
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup balsamic vinegar
1 tablespoon firmly packed brown sugar
Preheat Oven to 375
Rinse pork under cool running water.
Trim excess fat.
Season with salt & pepper.
Heat a large skillet over medium-high heat; place pork in skillet.
Sear each side to brown entire surface.
Remove meat from pan; set aside on a warm plate.
Add vinegar to skillet, stirring to scrape any cooked bits of meat from skillet.
Reduce heat to medium; stir in brown sugar; mix well to make a glaze.
Return tenderloin to skillet; spoon glaze over meat.
Place pork in a small roasting pan.
Roast for 20 minutes.
Remove pork from oven; allow to rest for 5 minutes before slicing. Drizzle any pan juices over top.
4 servings
Serve with mashed or baked potato and green vegetable or salad
Jennifer Self’s Santa Fe Stew
Ingredients:
1 lb ground beef (or turkey or chicken)
1 can yellow corn
1 can diced tomatoes w/ juice
1 can kidney beans
1 package taco seasoning (I use publix brand)
1 package ranch seasoning
Red pepper flakes to taste (optional)
Brown ground beef and drain.
Combine ingredients into stock pot and heat on medium, stirring occasionally until warm, about 20 minutes.
Can also be slow-cooked in crock pot.
Tastes even better the next day.
1 lb ground beef (or turkey or chicken)
1 can yellow corn
1 can diced tomatoes w/ juice
1 can kidney beans
1 package taco seasoning (I use publix brand)
1 package ranch seasoning
Red pepper flakes to taste (optional)
Brown ground beef and drain.
Combine ingredients into stock pot and heat on medium, stirring occasionally until warm, about 20 minutes.
Can also be slow-cooked in crock pot.
Tastes even better the next day.
Jennifer Self’s Easy Chicken Pot Pie
Ingredients:
¾ lb-1lb chicken (cooked and shredded - can use meat from rotisserie chicken)
1 Pie crust (pre-made refrigerated)
1, 12-oz bag of frozen mixed veggies (thawed)
1 can cream of chicken
Salt and pepper to taste
Combine all ingredients and pour in pie dish
Top with crust, pinching along the edges of the pan
Cut 5 slits in the crust
Bake 30 min at 350 degrees.
*Orig recipe calls for 2 crusts (one on top and bottom) but I just put the filling in an empty pie dish and top with one crust…
¾ lb-1lb chicken (cooked and shredded - can use meat from rotisserie chicken)
1 Pie crust (pre-made refrigerated)
1, 12-oz bag of frozen mixed veggies (thawed)
1 can cream of chicken
Salt and pepper to taste
Combine all ingredients and pour in pie dish
Top with crust, pinching along the edges of the pan
Cut 5 slits in the crust
Bake 30 min at 350 degrees.
*Orig recipe calls for 2 crusts (one on top and bottom) but I just put the filling in an empty pie dish and top with one crust…
Jennifer Self’s Caramel Apple French Toast Casserole
Ingredients:
1 ½ cup brown sugar
3/4 cups butter
1/4 cup plus 2 Tbs. dark corn syrup
1 ½ cup toasted pecans (chopped medium)
1 ½ Granny Smith apples, peeled, cored, and sliced 1/4 inch
1 loaf French Bread (torn into pieces & spread out to dry for a couple of hours)
6 eggs, beaten
3 cups half-&-half (I used 1.5 cups skim milk and 1.5 cups half & half)
1 Tbs. Vanilla
1/4 tsp. Salt
3 Tbs. Sugar
1 ½ tsp. cinnamon
Combine 1st 3 ingredients, cook over medium heat, stirring constantly for about 5 minutes until bubbly.
Pour into greased (buttered) 13 x 9 glass baking pan.
Sprinkle pecans evenly over caramel.
Arrange apple slices over pecans, covering entire dish.
Arrange pieces of bread over apples, filling all empty spaces.
Combine eggs, half-n-half, vanilla, and salt.
Pour over bread.
Cover and chill overnight.
Combine sugar and cinnamon and sprinkle over soaked bread.
Bake uncovered at 350 for 45-50 minutes until golden brown.
1 ½ cup brown sugar
3/4 cups butter
1/4 cup plus 2 Tbs. dark corn syrup
1 ½ cup toasted pecans (chopped medium)
1 ½ Granny Smith apples, peeled, cored, and sliced 1/4 inch
1 loaf French Bread (torn into pieces & spread out to dry for a couple of hours)
6 eggs, beaten
3 cups half-&-half (I used 1.5 cups skim milk and 1.5 cups half & half)
1 Tbs. Vanilla
1/4 tsp. Salt
3 Tbs. Sugar
1 ½ tsp. cinnamon
Combine 1st 3 ingredients, cook over medium heat, stirring constantly for about 5 minutes until bubbly.
Pour into greased (buttered) 13 x 9 glass baking pan.
Sprinkle pecans evenly over caramel.
Arrange apple slices over pecans, covering entire dish.
Arrange pieces of bread over apples, filling all empty spaces.
Combine eggs, half-n-half, vanilla, and salt.
Pour over bread.
Cover and chill overnight.
Combine sugar and cinnamon and sprinkle over soaked bread.
Bake uncovered at 350 for 45-50 minutes until golden brown.
Beef Carbonnade
(Cooking Light January 1995)
Ingredients:
2 slices bacon, finely diced
2 pounds lean, boneless chuck roast, cut into 1-inch cubes
½ teaspoon salt
½ teaspoon pepper
1 garlic clove, minced
5 cups thinly sliced onion
3 tablespoons all-purpose flour
1 cup beef broth
2 teaspoons white wine vinegar
½ teaspoon sugar
½ teaspoon dried thyme
1 bay leaf
1 (12-oz) can light beer
6 cups cooked egg noodles (about 6 cups uncooked)
Cook bacon in a large Dutch oven over medium heat until crisp; remove bacon with a slotted spoon, reserving drippings in pan.
Set bacon aside.
Cook beef, salt, and pepper in drippings over medium-high heat 3 minutes, browning beef well on all sides.
Add garlic; cook 30 seconds. Remove beef with a slotted spoon; set aside.
Add onion to pan; cover and cook for 10 minutes, stirring occasionally.
Stir in the flour, and cook for 2 minutes.
Add the broth and next 5 ingredients, and bring to a boil.
Return bacon and beef to pan.
Cover and bake at 325° for 2 hours or until the beef is tender; discard the bay leaf.
Serve over noodles.
Yield: 6 servings (serving size: 1 cup beef mixture and 1 cup noodles)
NUTRITION PER SERVING: CALORIES 545(26% from fat); FAT 15.5g (sat 5.4g,mono 6.2g,poly 1.8g); PROTEIN 43.8g; CHOLESTEROL 158mg; CALCIUM 58mg; SODIUM 644mg; FIBER 5.5g; IRON 7.1mg; CARBOHYDRATE 52.3g
Ingredients:
2 slices bacon, finely diced
2 pounds lean, boneless chuck roast, cut into 1-inch cubes
½ teaspoon salt
½ teaspoon pepper
1 garlic clove, minced
5 cups thinly sliced onion
3 tablespoons all-purpose flour
1 cup beef broth
2 teaspoons white wine vinegar
½ teaspoon sugar
½ teaspoon dried thyme
1 bay leaf
1 (12-oz) can light beer
6 cups cooked egg noodles (about 6 cups uncooked)
Cook bacon in a large Dutch oven over medium heat until crisp; remove bacon with a slotted spoon, reserving drippings in pan.
Set bacon aside.
Cook beef, salt, and pepper in drippings over medium-high heat 3 minutes, browning beef well on all sides.
Add garlic; cook 30 seconds. Remove beef with a slotted spoon; set aside.
Add onion to pan; cover and cook for 10 minutes, stirring occasionally.
Stir in the flour, and cook for 2 minutes.
Add the broth and next 5 ingredients, and bring to a boil.
Return bacon and beef to pan.
Cover and bake at 325° for 2 hours or until the beef is tender; discard the bay leaf.
Serve over noodles.
Yield: 6 servings (serving size: 1 cup beef mixture and 1 cup noodles)
NUTRITION PER SERVING: CALORIES 545(26% from fat); FAT 15.5g (sat 5.4g,mono 6.2g,poly 1.8g); PROTEIN 43.8g; CHOLESTEROL 158mg; CALCIUM 58mg; SODIUM 644mg; FIBER 5.5g; IRON 7.1mg; CARBOHYDRATE 52.3g
Spinach Madeline
Published (AJC) on: 11/21/04
8 servings Hands on: 25 minutes Total time: 1 hour
Many feel the flavor improves if the casserole is refrigerated overnight before topping with bread crumbs and baking. To serve as a hot dip, omit bread crumbs and baking directions.
2 (10-oz) packages frozen chopped spinach
2 tablespoons butter or margarine
2 tablespoons chopped onion
1 garlic clove, minced
2 tablespoons all-purpose flour
½ cup evaporated milk
1 tablespoon Worcestershire sauce
Dash Tabasco
Cayenne pepper to taste
1 teaspoon black pepper
3/4 teaspoon celery salt
½ teaspoon garlic salt
6 oz jalapeño cheese or Velveeta Mexican-style cheese, cut into small cubes
¼ cup bread crumbs (optional)
1 tablespoon butter, melted (optional)
Preheat the oven to 350 degrees. Cook spinach according to directions; drain spinach, reserving liquid, and set aside.
In saucepan over medium-low heat, melt butter. Add onion and garlic and sauté until soft (do not brown). Add flour and stir well. Slowly add 1/2 cup liquid from cooked spinach, evaporated milk, Worcestershire sauce and Tabasco, stirring slowly. Continue stirring until smooth and thick. Add cayenne and black peppers, celery and garlic salts and cheese; stir until cheese has melted. Add spinach and mix well. Pour into a 2-quart casserole.
If desired, toss bread crumbs with melted butter and spread on casserole.
Bake for 30 minutes.
Per serving: 182 calories (percent of calories from fat, 57), 10 grams protein, 11 grams carbohydrates, 2 grams fiber, 12 grams fat (8 grams saturated), 39 milligrams cholesterol, 939 milligrams sodium.
8 servings Hands on: 25 minutes Total time: 1 hour
Many feel the flavor improves if the casserole is refrigerated overnight before topping with bread crumbs and baking. To serve as a hot dip, omit bread crumbs and baking directions.
2 (10-oz) packages frozen chopped spinach
2 tablespoons butter or margarine
2 tablespoons chopped onion
1 garlic clove, minced
2 tablespoons all-purpose flour
½ cup evaporated milk
1 tablespoon Worcestershire sauce
Dash Tabasco
Cayenne pepper to taste
1 teaspoon black pepper
3/4 teaspoon celery salt
½ teaspoon garlic salt
6 oz jalapeño cheese or Velveeta Mexican-style cheese, cut into small cubes
¼ cup bread crumbs (optional)
1 tablespoon butter, melted (optional)
Preheat the oven to 350 degrees. Cook spinach according to directions; drain spinach, reserving liquid, and set aside.
In saucepan over medium-low heat, melt butter. Add onion and garlic and sauté until soft (do not brown). Add flour and stir well. Slowly add 1/2 cup liquid from cooked spinach, evaporated milk, Worcestershire sauce and Tabasco, stirring slowly. Continue stirring until smooth and thick. Add cayenne and black peppers, celery and garlic salts and cheese; stir until cheese has melted. Add spinach and mix well. Pour into a 2-quart casserole.
If desired, toss bread crumbs with melted butter and spread on casserole.
Bake for 30 minutes.
Per serving: 182 calories (percent of calories from fat, 57), 10 grams protein, 11 grams carbohydrates, 2 grams fiber, 12 grams fat (8 grams saturated), 39 milligrams cholesterol, 939 milligrams sodium.
Lulu's LA (Lower Alabama) Caviar
Published (AJC) on: 08/25/05
10 servings
Hands on: 15 minutes
Total time: 15 minutes, plus 12-24 hours to marinate
People adore this dish from Lulu's, a beach-party-themed restaurant along Mobile's Intracoastal Waterway run by Jimmy Buffett's sister, Lucy Buffett. Serve with crackers or tortilla chips.
Ingredients:
3 (15-ounce) cans black-eyed peas, rinsed and drained
1/4 cup chopped red onion
3 tablespoons chopped green bell pepper
3 tablespoons chopped red bell pepper
3 tablespoons chopped yellow bell pepper
1/2 cup quartered cherry tomatoes
1/4 cup chopped parsley
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons granulated sugar
Salt and pepper
Combine black-eyed peas, onion, peppers, tomatoes, parsley, vinegar, oil and sugar. Season with salt and pepper. Marinate for 12 to 24 hours before serving.
Per serving: 203 calories (percent of calories from fat, 33), 8 grams protein, 27 grams carbohydrates, 6 grams fiber, 8 grams fat (1 gram saturated), no cholesterol, 279 milligrams sodium.
10 servings
Hands on: 15 minutes
Total time: 15 minutes, plus 12-24 hours to marinate
People adore this dish from Lulu's, a beach-party-themed restaurant along Mobile's Intracoastal Waterway run by Jimmy Buffett's sister, Lucy Buffett. Serve with crackers or tortilla chips.
Ingredients:
3 (15-ounce) cans black-eyed peas, rinsed and drained
1/4 cup chopped red onion
3 tablespoons chopped green bell pepper
3 tablespoons chopped red bell pepper
3 tablespoons chopped yellow bell pepper
1/2 cup quartered cherry tomatoes
1/4 cup chopped parsley
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons granulated sugar
Salt and pepper
Combine black-eyed peas, onion, peppers, tomatoes, parsley, vinegar, oil and sugar. Season with salt and pepper. Marinate for 12 to 24 hours before serving.
Per serving: 203 calories (percent of calories from fat, 33), 8 grams protein, 27 grams carbohydrates, 6 grams fiber, 8 grams fat (1 gram saturated), no cholesterol, 279 milligrams sodium.
Jennifer Key’s Chicken Enchiladas
Ingredients:
1-2 packages large flour tortillas
4-5 large chicken breasts, cooked and cut up into small pieces
1 large container sour cream
1 large package shredded cheddar cheese
1 large package shredded Monterey Jack cheese
1 can cream of chicken soup
salsa
chopped chiles (on side)
olives (on side)
Mix chicken with the soup, salsa, sour cream, 1 cup cheddar, 1 cup Monterey Jack.
Plop some of the mixture into the bottom of a greased baking pan.
Plop some of the mixture on each tortilla and roll up.
Place the tortillas side by side in the dish.
Use remaining cheese and cover the tops of the tortillas.
Bake at 350 F until cheese is bubbling.
1-2 packages large flour tortillas
4-5 large chicken breasts, cooked and cut up into small pieces
1 large container sour cream
1 large package shredded cheddar cheese
1 large package shredded Monterey Jack cheese
1 can cream of chicken soup
salsa
chopped chiles (on side)
olives (on side)
Mix chicken with the soup, salsa, sour cream, 1 cup cheddar, 1 cup Monterey Jack.
Plop some of the mixture into the bottom of a greased baking pan.
Plop some of the mixture on each tortilla and roll up.
Place the tortillas side by side in the dish.
Use remaining cheese and cover the tops of the tortillas.
Bake at 350 F until cheese is bubbling.
Lydia’s Patchwork Veggie Pizza
Ingredients:
2 tubes (8 oz each) refrigerated crescent rolls
1 pkg (8 oz) cream cheese, softened
1 (8 oz) container sour cream
1 pkg ranch dip mix (dry powdered kind)
1 cup chopped broccoli
1 cup chopped carrots
1 cup chopped cucumbers or cauliflower
1 cup chopped tomato
Unroll crescent rolls and place on baking sheet sprayed with non-stick cooking spray.
Press all seams together to form a 15x12 inch rectangle.
Bake at 375 F for 11-13 minutes or until golden brown.
Cool completely.
Combine the cream cheese, sour cream and ranch dip mix.
Spread over cooled crust to with ½ inch of edge.
With a knife, mark off 20 squares.
Fill each square with one vegetable to make a patchwork design or the quilt pattern of your choice.
Refrigerate until ready to serve or serve immediately.
Yield: 20 servings
Note: you can be precise with the chopping of the veggies and the squares or you can make it quickly by food processing all the veggie together and dumping them on.
2 tubes (8 oz each) refrigerated crescent rolls
1 pkg (8 oz) cream cheese, softened
1 (8 oz) container sour cream
1 pkg ranch dip mix (dry powdered kind)
1 cup chopped broccoli
1 cup chopped carrots
1 cup chopped cucumbers or cauliflower
1 cup chopped tomato
Unroll crescent rolls and place on baking sheet sprayed with non-stick cooking spray.
Press all seams together to form a 15x12 inch rectangle.
Bake at 375 F for 11-13 minutes or until golden brown.
Cool completely.
Combine the cream cheese, sour cream and ranch dip mix.
Spread over cooled crust to with ½ inch of edge.
With a knife, mark off 20 squares.
Fill each square with one vegetable to make a patchwork design or the quilt pattern of your choice.
Refrigerate until ready to serve or serve immediately.
Yield: 20 servings
Note: you can be precise with the chopping of the veggies and the squares or you can make it quickly by food processing all the veggie together and dumping them on.
Ropa Vieja (Blanco’s – Tampa, FL)
(Southern Living)
Ingredients:
2 lbs flank steak
1 large onion, sliced
1 large bell pepper, thinly sliced
3 Tablespoons olive oil
2 garlic cloves, pressed
1 (15 oz) can tomato sauce
1 teaspoon salt
1 bay leaf
½ cup dry white wine
1 (2 oz) jar diced pimiento, undrained
Hot cooked white or yellow rice
Bring steak and enough water to cover to boil in a Dutch oven over medium high heat; boil 1 hour.
Remove steak, reserving 1 cup liquid.
Shred steak, set aside.
Sauté onion and bell pepper in hot oil in Dutch oven until tender.
Add reserved liquid, garlic, tomato sauce, salt, bay leaf & wine.
Stir in shredded steak.
Reduce heat to medium, and cook, stirring occasionally, 30-40 minutes.
Stir in pimiento.
Serve with rice.
6 servings
Ingredients:
2 lbs flank steak
1 large onion, sliced
1 large bell pepper, thinly sliced
3 Tablespoons olive oil
2 garlic cloves, pressed
1 (15 oz) can tomato sauce
1 teaspoon salt
1 bay leaf
½ cup dry white wine
1 (2 oz) jar diced pimiento, undrained
Hot cooked white or yellow rice
Bring steak and enough water to cover to boil in a Dutch oven over medium high heat; boil 1 hour.
Remove steak, reserving 1 cup liquid.
Shred steak, set aside.
Sauté onion and bell pepper in hot oil in Dutch oven until tender.
Add reserved liquid, garlic, tomato sauce, salt, bay leaf & wine.
Stir in shredded steak.
Reduce heat to medium, and cook, stirring occasionally, 30-40 minutes.
Stir in pimiento.
Serve with rice.
6 servings
Cowboy Spaghetti by Rachael Ray
Ingredients:
1 pound spaghetti
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices smoky bacon, chopped
1 pound ground sirloin
1 medium onion, chopped
3 to 4 cloves garlic, chopped
Ground black pepper
2 teaspoons hot sauce, eyeball it
1 tablespoon Worcestershire sauce, eyeball it
½ cup beer
1 (14-oz) can, chopped or crushed fire roasted tomatoes
1 (8-oz) can, tomato sauce
8 oz sharp Cheddar
4 scallions, chopped
Instructions
Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to al dente or with a bite to it.
Heat a deep skillet over medium-high heat. Add extra-virgin olive oil and bacon. Brown and crisp bacon, 5 minutes, remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add beef and crumble it as it browns, 3 to 4 minutes.
Add onions, garlic and stir into meat. Season the meat with salt and pepper, hot sauce and Worcestershire. Add 1/2 cup beer and deglaze the pan. Cook 5 to 6 minutes more then stir in tomatoes and tomato sauce.
Add hot spaghetti to meat and sauce and combine. Adjust seasonings and serve up pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon.
1 pound spaghetti
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices smoky bacon, chopped
1 pound ground sirloin
1 medium onion, chopped
3 to 4 cloves garlic, chopped
Ground black pepper
2 teaspoons hot sauce, eyeball it
1 tablespoon Worcestershire sauce, eyeball it
½ cup beer
1 (14-oz) can, chopped or crushed fire roasted tomatoes
1 (8-oz) can, tomato sauce
8 oz sharp Cheddar
4 scallions, chopped
Instructions
Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to al dente or with a bite to it.
Heat a deep skillet over medium-high heat. Add extra-virgin olive oil and bacon. Brown and crisp bacon, 5 minutes, remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add beef and crumble it as it browns, 3 to 4 minutes.
Add onions, garlic and stir into meat. Season the meat with salt and pepper, hot sauce and Worcestershire. Add 1/2 cup beer and deglaze the pan. Cook 5 to 6 minutes more then stir in tomatoes and tomato sauce.
Add hot spaghetti to meat and sauce and combine. Adjust seasonings and serve up pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon.
Sweet Potato Soufflé from Our Way Cafe
Makes 12 servings
Prep time: 20 minutes /Cooking time: 50-60 minutes
Soufflé:
5 eggs
1 1/2 cups granulated sugar
1/4 cup evaporated milk
1 teaspoon vanilla
6 cups mashed sweet potatoes
1 teaspoon cinnamon
Dash ground cloves
2 sticks (1 cup) melted butter
Topping:
1 stick ( 1/2 cup) margarine, room temperature
1/2 cup brown sugar
1 cup all-purpose flour
For the soufflé: Preheat oven to 350 degrees.
In a mixing bowl, beat eggs. Add sugar, evaporated milk and vanilla and whisk together. Add sweet potatoes, cinnamon and cloves and mix until smooth. Add melted butter and mix until incorporated. Butter or coat a large casserole dish with nonstick spray and pour in sweet potato mixture. Bake for 40 minutes. Remove from oven.
Meanwhile, prepare the topping: In bowl, combine margarine, brown sugar and flour and mix together until it forms into clumps. Place on top of baked soufflé and continue baking for 10 to 15 minutes or until lightly golden.
Per serving: 429 calories (percent of calories from fat, 53), 6 grams protein, 44 grams carbohydrates, 3 grams fiber, 25 grams fat, 121 milligrams cholesterol, 372 milligrams sodium.
Prep time: 20 minutes /Cooking time: 50-60 minutes
Soufflé:
5 eggs
1 1/2 cups granulated sugar
1/4 cup evaporated milk
1 teaspoon vanilla
6 cups mashed sweet potatoes
1 teaspoon cinnamon
Dash ground cloves
2 sticks (1 cup) melted butter
Topping:
1 stick ( 1/2 cup) margarine, room temperature
1/2 cup brown sugar
1 cup all-purpose flour
For the soufflé: Preheat oven to 350 degrees.
In a mixing bowl, beat eggs. Add sugar, evaporated milk and vanilla and whisk together. Add sweet potatoes, cinnamon and cloves and mix until smooth. Add melted butter and mix until incorporated. Butter or coat a large casserole dish with nonstick spray and pour in sweet potato mixture. Bake for 40 minutes. Remove from oven.
Meanwhile, prepare the topping: In bowl, combine margarine, brown sugar and flour and mix together until it forms into clumps. Place on top of baked soufflé and continue baking for 10 to 15 minutes or until lightly golden.
Per serving: 429 calories (percent of calories from fat, 53), 6 grams protein, 44 grams carbohydrates, 3 grams fiber, 25 grams fat, 121 milligrams cholesterol, 372 milligrams sodium.
Quincy's Yeast Rolls
Ingredients:
4 Tbsp margarine
1/3 Cup shortening
3/4 Cup Sugar -- granulated
1 Tbsp Sugar -- granulated
3 large eggs
4 pkg active dry yeast -- 1/4 oz
1/2 Cup lukewarm water
7 1/2 Cup all purpose flour
1 Tbsp salt
1 1/4 Cup milk
1. Cream margarine and shortening with sugar until light.
2. Add eggs slowly, blending well between each addition.
3. Dissolve yeast in lukewarm water (be sure that water is not too hot).
4. Sift together flour and salt.
5. Add half of flour and half of milk to the shortening-sugar mixture.
6. Add dissolved yeast.
7. Add remainder of milk and flour to make a soft dough.
8. Cover dough; let rest for 10 minutes.
9. Turn dough out onto a lightly floured surface and knead for 8 to 10 minutes or until dough is smooth and elastic.
10. Place dough in a lightly greased bowl large enough to hold dough when doubled in size, turning once to grease the surface.
11. Cover; let rise in a warm place (90 degrees F) until double in size (about 2 hours).
12. Fold dough over from 4 sides to knead lightly. Let rise again until double in size.
13. Turn dough out onto a lightly floured surface and shape as desired.
To Make Parker House Rolls
1. Roll dough 1/4" to 1/2" thick on a lightly floured surface.
2. Cut dough with a floured 2 1/2" round cutter; brush tops with soft oleo margarine or butter.
3. Make a crease (just off center) on the top of each circle of dough with the back of a knife.
4. Fold so that the top overlaps slightly; seal end edges.
5. Place on well-greased cookie sheets or 13" x9" x2" baking pans. Brush with melted oleo margarine or butter.
6. Let rolls rise until they are half again as large (about 45 minutes).
7. Bake in a preheated 350 degree F oven until golden brown, about 12 to 15 minutes.
8. Remove from oven and brush the top of rolls with melted oleo margarine or butter.
Yield: Approximately 4 to 4 1/2 dozen
4 Tbsp margarine
1/3 Cup shortening
3/4 Cup Sugar -- granulated
1 Tbsp Sugar -- granulated
3 large eggs
4 pkg active dry yeast -- 1/4 oz
1/2 Cup lukewarm water
7 1/2 Cup all purpose flour
1 Tbsp salt
1 1/4 Cup milk
1. Cream margarine and shortening with sugar until light.
2. Add eggs slowly, blending well between each addition.
3. Dissolve yeast in lukewarm water (be sure that water is not too hot).
4. Sift together flour and salt.
5. Add half of flour and half of milk to the shortening-sugar mixture.
6. Add dissolved yeast.
7. Add remainder of milk and flour to make a soft dough.
8. Cover dough; let rest for 10 minutes.
9. Turn dough out onto a lightly floured surface and knead for 8 to 10 minutes or until dough is smooth and elastic.
10. Place dough in a lightly greased bowl large enough to hold dough when doubled in size, turning once to grease the surface.
11. Cover; let rise in a warm place (90 degrees F) until double in size (about 2 hours).
12. Fold dough over from 4 sides to knead lightly. Let rise again until double in size.
13. Turn dough out onto a lightly floured surface and shape as desired.
To Make Parker House Rolls
1. Roll dough 1/4" to 1/2" thick on a lightly floured surface.
2. Cut dough with a floured 2 1/2" round cutter; brush tops with soft oleo margarine or butter.
3. Make a crease (just off center) on the top of each circle of dough with the back of a knife.
4. Fold so that the top overlaps slightly; seal end edges.
5. Place on well-greased cookie sheets or 13" x9" x2" baking pans. Brush with melted oleo margarine or butter.
6. Let rolls rise until they are half again as large (about 45 minutes).
7. Bake in a preheated 350 degree F oven until golden brown, about 12 to 15 minutes.
8. Remove from oven and brush the top of rolls with melted oleo margarine or butter.
Yield: Approximately 4 to 4 1/2 dozen
Cream Cheese Mashed Potatoes (Southern Living)
Ingredients:
5 lbs. baking potatoes
2 (3 oz) packages cream cheese, softened
1 (8 oz) container sour cream
½ cup butter or margarine, softened
½ cup milk
2 teaspoons onion salt
Peel potatoes, and cut into one inch cubes.
Cook in a medium saucepan in boiling water to cover 15-20 minutes or until tender.
Drain and place into a large mixing bowl.
Add cream cheese and next 4 ingredients; beat at medium speed with an electric mixer until smooth and fluffy (do not overbeat).
Spoon into a lightly greased 9x13 pan.
Bake, covered at 325 F for 50 minutes or until thoroughly heated.
Yield: 10 servings
Note: Unbaked mashed potatoes may be chilled up to 2 days. Let stand at room temperature 30 minutes, and bake as directed.
5 lbs. baking potatoes
2 (3 oz) packages cream cheese, softened
1 (8 oz) container sour cream
½ cup butter or margarine, softened
½ cup milk
2 teaspoons onion salt
Peel potatoes, and cut into one inch cubes.
Cook in a medium saucepan in boiling water to cover 15-20 minutes or until tender.
Drain and place into a large mixing bowl.
Add cream cheese and next 4 ingredients; beat at medium speed with an electric mixer until smooth and fluffy (do not overbeat).
Spoon into a lightly greased 9x13 pan.
Bake, covered at 325 F for 50 minutes or until thoroughly heated.
Yield: 10 servings
Note: Unbaked mashed potatoes may be chilled up to 2 days. Let stand at room temperature 30 minutes, and bake as directed.
Dwayne Bassett's Butter
Mix together:
stick of butter
tablespoon of sugar
teaspoon of basil
parmesan cheese
garlic
parsley
pepper
Serve with the bread from Kroger with sunflower seeds.
stick of butter
tablespoon of sugar
teaspoon of basil
parmesan cheese
garlic
parsley
pepper
Serve with the bread from Kroger with sunflower seeds.
Lil Smokies Breakfast Casserole
Serves: 6-8
Ingredients:
6 slices bread, cubed
½ tsp dry mustard
2 cups milk
1 (16 oz.) pkg. Hillshire Farm® Lit'l Links (any variety)
4 eggs, beaten
2 cups shredded cheddar cheese
Preheat oven to 350 degrees F.
Combine eggs, milk and mustard in large bowl; mix well.
Layer bread, cheese and Lit'l Links in greased 9x13-inch baking pan.
Pour egg and milk mixture over all.
Refrigerate overnight.
Cover and bake 45 minutes.
Remove cover; bake 10 minutes longer.
Ingredients:
6 slices bread, cubed
½ tsp dry mustard
2 cups milk
1 (16 oz.) pkg. Hillshire Farm® Lit'l Links (any variety)
4 eggs, beaten
2 cups shredded cheddar cheese
Preheat oven to 350 degrees F.
Combine eggs, milk and mustard in large bowl; mix well.
Layer bread, cheese and Lit'l Links in greased 9x13-inch baking pan.
Pour egg and milk mixture over all.
Refrigerate overnight.
Cover and bake 45 minutes.
Remove cover; bake 10 minutes longer.
Lil Smokies First Downs
Ingredients:
1 pkg. refrigerated biscuits
½ cup barbecue sauce
1 lb. Hillshire Farm® Lit'l Smokies
½ cup shredded cheddar cheese
Preheat oven to 400°F.
Separate dough into 10 biscuits.
Using the palm of your hand, press each biscuit into a 5-inch round.
Spread 1 tablespoon of barbecue sauce on biscuit, leaving space around the edge.
Place 2 Lit'l Smokies on barbecue on one side of each biscuit and top with shredded Cheddar cheese.
Fold in half over filling; press edges together with a fork to seal.
Place on an ungreased cookie sheet and bake for 10-13 minutes or until golden brown.
Serve hot.
1 pkg. refrigerated biscuits
½ cup barbecue sauce
1 lb. Hillshire Farm® Lit'l Smokies
½ cup shredded cheddar cheese
Preheat oven to 400°F.
Separate dough into 10 biscuits.
Using the palm of your hand, press each biscuit into a 5-inch round.
Spread 1 tablespoon of barbecue sauce on biscuit, leaving space around the edge.
Place 2 Lit'l Smokies on barbecue on one side of each biscuit and top with shredded Cheddar cheese.
Fold in half over filling; press edges together with a fork to seal.
Place on an ungreased cookie sheet and bake for 10-13 minutes or until golden brown.
Serve hot.
Black Bean Corn Salsa (Health Mag 06/02)
Ingredients:
2 cups whole kernel corn
½ cup canned black beans (rinsed & drained)
1 seeded & diced red bell pepper
2 Tablespoons red wine vinegar
1 teaspoon ground cumin
Combine all ingredients in a medium bowl and mix well.
Season to taste with salt and black pepper.
2 cups whole kernel corn
½ cup canned black beans (rinsed & drained)
1 seeded & diced red bell pepper
2 Tablespoons red wine vinegar
1 teaspoon ground cumin
Combine all ingredients in a medium bowl and mix well.
Season to taste with salt and black pepper.
Caramelized Carrots (Cooking Light)
Ingredients:
1 pound baby carrots
1 Tablespoon low-sodium soy sauce
2 teaspoons brown sugar
2 teaspoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
Preparation:
Combine all ingredients.
Arrange carrots in a single layer on a baking sheet coated with cooking spray.
Bake at 475° for 15 minutes or until tender, turning once.
1 pound baby carrots
1 Tablespoon low-sodium soy sauce
2 teaspoons brown sugar
2 teaspoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
Preparation:
Combine all ingredients.
Arrange carrots in a single layer on a baking sheet coated with cooking spray.
Bake at 475° for 15 minutes or until tender, turning once.
Honey Mustard Dressing - Outback Steakhouse
Ingredients:
1 ½ cups mayo
¼ cup Grey Poupon mustard
½ cup honey
Combine all ingredients in a bowl.
Mix well.
Allow to set for at least 2 hours prior to serving (overnight is best).
1 ½ cups mayo
¼ cup Grey Poupon mustard
½ cup honey
Combine all ingredients in a bowl.
Mix well.
Allow to set for at least 2 hours prior to serving (overnight is best).
Zaxby's Dipping Sauce
Ingredients:
½ cup mayo (Hellmans)
¼ cup Heinz ketchup
½ teaspoon garlic powder
¼ teaspoon worcestire sauce
lots of black pepper
Mix together mayo, ketchup and garlic powder blending well.
Cover surface of sauce with black pepper until just coated. Blend well.
Repeat process covering surface with black pepper and stir until blended well.
Refrigerate for at least two hours prior to use to allow flavors to mingle.
Serve with chicken fingers.
½ cup mayo (Hellmans)
¼ cup Heinz ketchup
½ teaspoon garlic powder
¼ teaspoon worcestire sauce
lots of black pepper
Mix together mayo, ketchup and garlic powder blending well.
Cover surface of sauce with black pepper until just coated. Blend well.
Repeat process covering surface with black pepper and stir until blended well.
Refrigerate for at least two hours prior to use to allow flavors to mingle.
Serve with chicken fingers.
Red Lobster Biscuits
Ingredients:
2 cups Bisquick
½ cup cold water
¾ cup grated sharp cheddar cheese
¼ cup butter (melted)
1 teaspoon parsley flakes
½ teaspoon garlic powder
½ teaspoon Italian seasoning
Preparation:
Mix together all ingredients.
Bake 450 for 8-10 minutes, brush with the butter and the spices.
2 cups Bisquick
½ cup cold water
¾ cup grated sharp cheddar cheese
¼ cup butter (melted)
1 teaspoon parsley flakes
½ teaspoon garlic powder
½ teaspoon Italian seasoning
Preparation:
Mix together all ingredients.
Bake 450 for 8-10 minutes, brush with the butter and the spices.
Arroz Con Pollo - Southern Living
Makes 8 servings
PREP: 10 MIN., COOK: 1 HR., STAND: 5 MIN.
8 skinned and boned chicken breast halves
1 Tablespoon olive oil
1 large onion, diced
1 large green bell pepper, chopped
1 (14 1/2-oz) can diced tomatoes with basil, garlic, and oregano
1 (10-oz) package Vigo yellow rice with seasoning mix
2 (14 1/2-oz) cans chicken broth
1/2 teaspoon ground black pepper
1 (12-inch/5-quart) steel covered sauté pan
Brush chicken evenly with oil.
Heat sauté pan over medium heat.
Add chicken, and brown, in two batches, 4 to 5 minutes on each side.
Remove chicken.
Sauté onion and bell pepper in sauté pan over medium heat 8 to 10 minutes or until tender.
Return chicken to sauté pan; stir in diced tomatoes and remaining ingredients.
Cover, reduce heat to low, and cook 40 minutes or until liquid is absorbed and rice is tender.
Let stand, covered, 5 minutes before serving.
PREP: 10 MIN., COOK: 1 HR., STAND: 5 MIN.
8 skinned and boned chicken breast halves
1 Tablespoon olive oil
1 large onion, diced
1 large green bell pepper, chopped
1 (14 1/2-oz) can diced tomatoes with basil, garlic, and oregano
1 (10-oz) package Vigo yellow rice with seasoning mix
2 (14 1/2-oz) cans chicken broth
1/2 teaspoon ground black pepper
1 (12-inch/5-quart) steel covered sauté pan
Brush chicken evenly with oil.
Heat sauté pan over medium heat.
Add chicken, and brown, in two batches, 4 to 5 minutes on each side.
Remove chicken.
Sauté onion and bell pepper in sauté pan over medium heat 8 to 10 minutes or until tender.
Return chicken to sauté pan; stir in diced tomatoes and remaining ingredients.
Cover, reduce heat to low, and cook 40 minutes or until liquid is absorbed and rice is tender.
Let stand, covered, 5 minutes before serving.
Cheese Ball - Brooke Warner
Ingredients:
16oz. cream cheese
Packet of Hidden Valley Ranch Salad Dressing (dry)
Bacon bits
Preparation:
Mash together cream cheese and salad dressing.
Form into a ball and roll in bacon bits.
Serve with crackers.
16oz. cream cheese
Packet of Hidden Valley Ranch Salad Dressing (dry)
Bacon bits
Preparation:
Mash together cream cheese and salad dressing.
Form into a ball and roll in bacon bits.
Serve with crackers.
BBQ Chicken Penne
Ingredients:
4 boneless, skinless chicken breasts, cooked and cut into small pieces
1 bottle BBQ sauce
1 can Black beans, drained
1 can Whole kernel corn, drained
1 bag tortilla chips
2 cups cheddar cheese
1 lb Penne pasta noodles, cooked
Preparation:
Preheat oven to 350°.
Mix all ingredients together (save some chips and chees for the top) and bake at 350° for 30 minutes.
4 boneless, skinless chicken breasts, cooked and cut into small pieces
1 bottle BBQ sauce
1 can Black beans, drained
1 can Whole kernel corn, drained
1 bag tortilla chips
2 cups cheddar cheese
1 lb Penne pasta noodles, cooked
Preparation:
Preheat oven to 350°.
Mix all ingredients together (save some chips and chees for the top) and bake at 350° for 30 minutes.
Mashed Potatoes - Joy of Cooking
Ingredients:
2 medium potatoes, peeled & cut into large chunks
2 Tablespoons cream, half-and-half or milk
1 Tablespoon butter, plus extra for serving
Salt & pepper, to taste
Preparation:
Place potato chunks in enough water to cover & boil.
Boil potatoes until very tender.
Drain water from pan.
Place the potatoes in a large, heavy skillet or return to the pan and shake over medium heat until the pieces are mealy and dry.
Cover to keep hot with you heat in a small pan over low heat the cream and butter. Cover and do not let boil.
Meanwhile, quickly mash the hot potatoes, working out every lump. Whip with a fork while pouring in the hot milk and butter, then take about 30 seconds to whip the mixture until fluffy.
Stir in salt & pepper.
Serve at once, topped with a little more butter.
2 medium potatoes, peeled & cut into large chunks
2 Tablespoons cream, half-and-half or milk
1 Tablespoon butter, plus extra for serving
Salt & pepper, to taste
Preparation:
Place potato chunks in enough water to cover & boil.
Boil potatoes until very tender.
Drain water from pan.
Place the potatoes in a large, heavy skillet or return to the pan and shake over medium heat until the pieces are mealy and dry.
Cover to keep hot with you heat in a small pan over low heat the cream and butter. Cover and do not let boil.
Meanwhile, quickly mash the hot potatoes, working out every lump. Whip with a fork while pouring in the hot milk and butter, then take about 30 seconds to whip the mixture until fluffy.
Stir in salt & pepper.
Serve at once, topped with a little more butter.
Chevy's Sweet Corn Tomalito
Top Secret Recipes
At Chevy's, the corn-filled, pudding-like stuff that's served with most entrees is known as "Tomalito." That masa harina in there (corn flour) is what's used to make tamales, & it can be found in your supermarket either with the corn meal & flour, or wherever the other Mexican/Spanish items are stocked.
4 cups frozen corn, thawed
1/3 cup butter, softened
1/2 cup granulated sugar
3/4 cup milk
1/2 cup masa harina
1/2 cup corn meal
1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 325 degrees.
Cream softened butter together with sugar in a large bowl with an electric mixer until smooth.
Add milk & masa & mix well.
Use a blender or food processor to puree 2 cups of corn until smooth.
Add pureed corn to butter/masa mixture & mix well.
Add corn meal, baking powder, salt & remaining corn & mix until combined.
Pour mixture into an ungreased 8x8-inch baking pan.
Cover with foil & place it into a 9x13-inch baking pan.
Add hot water to the larger baking pan until it's about 1/3 full.
Bake for 1 1/2 to 2 hours or until corn cake is firm in the center.
Let it sit covered for 10 minutes before serving.
To serve, scoop out about a 1/2 cup portion with a large spoon.
Makes 8 servings.
At Chevy's, the corn-filled, pudding-like stuff that's served with most entrees is known as "Tomalito." That masa harina in there (corn flour) is what's used to make tamales, & it can be found in your supermarket either with the corn meal & flour, or wherever the other Mexican/Spanish items are stocked.
4 cups frozen corn, thawed
1/3 cup butter, softened
1/2 cup granulated sugar
3/4 cup milk
1/2 cup masa harina
1/2 cup corn meal
1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 325 degrees.
Cream softened butter together with sugar in a large bowl with an electric mixer until smooth.
Add milk & masa & mix well.
Use a blender or food processor to puree 2 cups of corn until smooth.
Add pureed corn to butter/masa mixture & mix well.
Add corn meal, baking powder, salt & remaining corn & mix until combined.
Pour mixture into an ungreased 8x8-inch baking pan.
Cover with foil & place it into a 9x13-inch baking pan.
Add hot water to the larger baking pan until it's about 1/3 full.
Bake for 1 1/2 to 2 hours or until corn cake is firm in the center.
Let it sit covered for 10 minutes before serving.
To serve, scoop out about a 1/2 cup portion with a large spoon.
Makes 8 servings.
Maryscuk's Tortellini Salad
Ingredients:
1 7-ounce package frozen cheese tortellini or 3 ½ ounces (2 cups) packaged cheese-filled tortellini
1 small red sweet pepper, cut into bite-size strips
1 cup broccoli flowerets
¾ cup thinly sliced carrot (1 large)
½ cup mayonnaise or salad dressing
2 Tbsp grated Parmesan cheese
1 Tbsp snipped fresh basil or 1 tsp dried basil, crushed
1 Tbsp milk
¼ tsp pepper
1 clove garlic, minced
¼ cup pine nuts or chopped walnuts, toasted
Cook pasta according to package directions. Drain pasta. Rinse with cold water; drain again. In a large mixing bowl combine pasta, sweet pepper, broccoli, & carrot.
For dressing, in a small bowl stir together the mayo, Parmesan cheese, basil, milk, pepper, & garlic. Pour the dressing over the pasta mixture. Toss lightly to coat. Cover & chill for 4 to 24 hours.
Before serving, stir in nuts & if necessary, more milk to moisten. Makes 6 side-dish servings.
1 7-ounce package frozen cheese tortellini or 3 ½ ounces (2 cups) packaged cheese-filled tortellini
1 small red sweet pepper, cut into bite-size strips
1 cup broccoli flowerets
¾ cup thinly sliced carrot (1 large)
½ cup mayonnaise or salad dressing
2 Tbsp grated Parmesan cheese
1 Tbsp snipped fresh basil or 1 tsp dried basil, crushed
1 Tbsp milk
¼ tsp pepper
1 clove garlic, minced
¼ cup pine nuts or chopped walnuts, toasted
Cook pasta according to package directions. Drain pasta. Rinse with cold water; drain again. In a large mixing bowl combine pasta, sweet pepper, broccoli, & carrot.
For dressing, in a small bowl stir together the mayo, Parmesan cheese, basil, milk, pepper, & garlic. Pour the dressing over the pasta mixture. Toss lightly to coat. Cover & chill for 4 to 24 hours.
Before serving, stir in nuts & if necessary, more milk to moisten. Makes 6 side-dish servings.
Napa Cabbage Salad - Lydia Cotten
First:
2 packages of Ramen noodles broken up (do not use the seasoning packages that come with the noodles)
1/4 c. sesame seeds
8 oz. Sliced or slivered almonds
Brown the above in 1 stick butter.
Set aside to cool.
Next:
Slice thinly 1 head nappa cabbage (this is different from
regular head cabbage)
Slice thinly 1 bunch green onions (about 6-7 onions)
Toss together and place in bowl.
Then:
Boil the following together until the sugar dissolves.
Then COOL. Store in refrigerator.
1 c. sugar
1/2 c. oil
1/2 c. rice vinegar (I used plain white vinegar)
2 Tbsp. soy sauce
All three parts can be prepared ahead of time.
Up to 15 minutes before serving, toss everything together.
2 packages of Ramen noodles broken up (do not use the seasoning packages that come with the noodles)
1/4 c. sesame seeds
8 oz. Sliced or slivered almonds
Brown the above in 1 stick butter.
Set aside to cool.
Next:
Slice thinly 1 head nappa cabbage (this is different from
regular head cabbage)
Slice thinly 1 bunch green onions (about 6-7 onions)
Toss together and place in bowl.
Then:
Boil the following together until the sugar dissolves.
Then COOL. Store in refrigerator.
1 c. sugar
1/2 c. oil
1/2 c. rice vinegar (I used plain white vinegar)
2 Tbsp. soy sauce
All three parts can be prepared ahead of time.
Up to 15 minutes before serving, toss everything together.
Mexican Lasagna - Rachael Ray
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 8 servings
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (14-oz) can stewed tomatoes
1 cup medium heat taco sauce
1 (15-ounce) can black beans, drained
1 cup frozen corn kernels
Salt
4 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat.
Add 2 tablespoons extra-virgin olive oil – twice around the pan.
Add chicken and season with chili powder, cumin, and red onion.
Brown the meat, 5 minutes.
Add stewed tomatoes and taco sauce.
Add black beans and corn.
Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil.
Cut the tortillas in half or quarters to make them easy to layer with.
Build lasagna in layers of meat and beans, then tortillas, then cheese.
Repeat: meat, tortilla, cheese again.
Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.
Cook Time: 20 minutes
Yield: 8 servings
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (14-oz) can stewed tomatoes
1 cup medium heat taco sauce
1 (15-ounce) can black beans, drained
1 cup frozen corn kernels
Salt
4 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat.
Add 2 tablespoons extra-virgin olive oil – twice around the pan.
Add chicken and season with chili powder, cumin, and red onion.
Brown the meat, 5 minutes.
Add stewed tomatoes and taco sauce.
Add black beans and corn.
Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil.
Cut the tortillas in half or quarters to make them easy to layer with.
Build lasagna in layers of meat and beans, then tortillas, then cheese.
Repeat: meat, tortilla, cheese again.
Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.
Broccoli Salad (Nelda Sipes)
Ingredients:
Salad:
1 head broccoli, chopped into pieces
¼ cup raisins
¼ cup pecans or walnuts, chopped
4 green onions, cut up
4 slices bacon
Dressing (I just use these amounts as a
starting point and then adjust it to my tastes):
½ cup mayonnaise
¼ cup sugar
2 Tbsp apple cider vinegar
Combine and refrigerate first three salad ingredients.
Put onions into sealed bag in refrigerator.
Fry bacon and crumble.
Shortly before serving, mix mayo, sugar and vinegar and let get room temp (or just use a new jar of mayo so that it’s not cold. It mixes easier when the mayo is not cold).
Mix all together just before serving.
Note: There is also a store-bought dressing you can buy – Marzetti’s cole slaw dressing tastes very similar. It’s in the cold case by the vegetables.
Salad:
1 head broccoli, chopped into pieces
¼ cup raisins
¼ cup pecans or walnuts, chopped
4 green onions, cut up
4 slices bacon
Dressing (I just use these amounts as a
starting point and then adjust it to my tastes):
½ cup mayonnaise
¼ cup sugar
2 Tbsp apple cider vinegar
Combine and refrigerate first three salad ingredients.
Put onions into sealed bag in refrigerator.
Fry bacon and crumble.
Shortly before serving, mix mayo, sugar and vinegar and let get room temp (or just use a new jar of mayo so that it’s not cold. It mixes easier when the mayo is not cold).
Mix all together just before serving.
Note: There is also a store-bought dressing you can buy – Marzetti’s cole slaw dressing tastes very similar. It’s in the cold case by the vegetables.
Apple Spinach Salad (Southern Living)
Ingredients:
1 (10 oz) pkg fresh spinach, torn
2 Granny Smith apples, chopped
½ cup cashews
¼ cup golden raisins
¼ cup sugar
¼ cup apple cider vinegar
¼ cup vegetable oil
¼ teaspoon garlic salt
¼ teaspoon celery salt
Combine first 4 ingredients.
Combine sugar and next 5 ingredients in a jar; cover tightly, and shake vigorously.
Pour over spinach mixture, tossing gently.
Serves 6
Note: Dressing may be chilled up to 1 day; shake well before serving.
1 (10 oz) pkg fresh spinach, torn
2 Granny Smith apples, chopped
½ cup cashews
¼ cup golden raisins
¼ cup sugar
¼ cup apple cider vinegar
¼ cup vegetable oil
¼ teaspoon garlic salt
¼ teaspoon celery salt
Combine first 4 ingredients.
Combine sugar and next 5 ingredients in a jar; cover tightly, and shake vigorously.
Pour over spinach mixture, tossing gently.
Serves 6
Note: Dressing may be chilled up to 1 day; shake well before serving.
Western Sizzlin Teriyaki Chicken
Teriyaki Sauce:
¾ cup water
½ cup soy sauce
1 slice onion, quartered (1/4 inch thich)
2 nickel size slices peeled gingerroot, halved
4 boneless, skinless chicken breast halves
2 cloves garlic, quartered
1/3 cup sugar
1/3 cup pineapple juice (from canned slices)
2 Tablespoons vinegar
1 Tablespoon cornstarch
4 canned pineapple slices in juice (5.5 oz can)
Combine ½ cup water with the soy sauce in a small saucepan over high heat. Add the onion, gingerroot & garlic. Bring the mixture to a boil, then reduce the heat & simmer 10 minutes. Strain off the onion, ginger & garlic & return liquid to the saucepan over low heat. Discard the vegetables.
Add the sugar, pineapple juice & vinegar to the pan. Combine the cornstarch with the remaining ¼ cup water in a small bowl; stir to dissolve any lumps. Remove the teriyaki mixture from the heat, add the cornstarch, & then put it back on the heat. Continue to simmer, stirring often, for 1 minute or so, until the mixture thickens. This will make about 1 cup of marinade. When the teriyaki sauce has cooled, pour half of it over the chicken breasts arranged in a covered container. Keep the other half of the sauce for later to brush over the chicken while it grills, & to serve on the side as additional marinade.
Marinate the breasts in your refrigerator for at least 2 hours.
When you are ready to cook the chicken, preheat your grill to high. Grill the chicken on each side for 5-7 minutes or until done. When you flip the chicken over the first time, put a slice of pineapple on top of each breast & brush with the leftover teriyaki sauce. When the chicken is done, serve with rice and/or steamed vegetables.
Serves 2
¾ cup water
½ cup soy sauce
1 slice onion, quartered (1/4 inch thich)
2 nickel size slices peeled gingerroot, halved
4 boneless, skinless chicken breast halves
2 cloves garlic, quartered
1/3 cup sugar
1/3 cup pineapple juice (from canned slices)
2 Tablespoons vinegar
1 Tablespoon cornstarch
4 canned pineapple slices in juice (5.5 oz can)
Combine ½ cup water with the soy sauce in a small saucepan over high heat. Add the onion, gingerroot & garlic. Bring the mixture to a boil, then reduce the heat & simmer 10 minutes. Strain off the onion, ginger & garlic & return liquid to the saucepan over low heat. Discard the vegetables.
Add the sugar, pineapple juice & vinegar to the pan. Combine the cornstarch with the remaining ¼ cup water in a small bowl; stir to dissolve any lumps. Remove the teriyaki mixture from the heat, add the cornstarch, & then put it back on the heat. Continue to simmer, stirring often, for 1 minute or so, until the mixture thickens. This will make about 1 cup of marinade. When the teriyaki sauce has cooled, pour half of it over the chicken breasts arranged in a covered container. Keep the other half of the sauce for later to brush over the chicken while it grills, & to serve on the side as additional marinade.
Marinate the breasts in your refrigerator for at least 2 hours.
When you are ready to cook the chicken, preheat your grill to high. Grill the chicken on each side for 5-7 minutes or until done. When you flip the chicken over the first time, put a slice of pineapple on top of each breast & brush with the leftover teriyaki sauce. When the chicken is done, serve with rice and/or steamed vegetables.
Serves 2
Pork & Bell Pepper Wraps (Cooking Light)
Ingredients:
1 ½ lbs pork tenderloin, trimmed & cut into ½ inch strips
1 ½ teaspoons dried Italian seasoning
½ teaspoon ground red pepper
¼ teaspoon salt
4 teaspoons vegetable oil, divided
Cooking spray
1 ½ cups red bell pepper strips (about 1 large)
1 ½ cups green bell pepper strips (about 1 large)
1 ½ cups yellow bell pepper strips (about 1 large)
1 ½ teaspoons bottled minced garlic
¼ teaspoon salt
6 (8-inch) fat-free flour tortillas
¾ cup (3 oz) shredded reduced-fat cheddar cheese
¾ cup bottled salsa
Combine the first 4 ingredients in a medium bowl. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork, and cook for 8 minutes or until the pork loses its pink color. Remove from pan; keep warm.
Heat 2 teaspoons oil in pan coated with cooking spray over medium-high heat. Add bell peppers, garlic, and ¼ teaspoon salt, and sauté 5 minutes or until tender.
Divide pork evenly among tortillas; top each serving with ½ cup pepper mixture, 2 tablespoons cheese, and 2 tablespoons salsa, and fold.
YIELD: 6 servings
Note: If I am halving this recipe, I only buy 1 red and one yellow bell pepper – I leave out the green.
1 ½ lbs pork tenderloin, trimmed & cut into ½ inch strips
1 ½ teaspoons dried Italian seasoning
½ teaspoon ground red pepper
¼ teaspoon salt
4 teaspoons vegetable oil, divided
Cooking spray
1 ½ cups red bell pepper strips (about 1 large)
1 ½ cups green bell pepper strips (about 1 large)
1 ½ cups yellow bell pepper strips (about 1 large)
1 ½ teaspoons bottled minced garlic
¼ teaspoon salt
6 (8-inch) fat-free flour tortillas
¾ cup (3 oz) shredded reduced-fat cheddar cheese
¾ cup bottled salsa
Combine the first 4 ingredients in a medium bowl. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork, and cook for 8 minutes or until the pork loses its pink color. Remove from pan; keep warm.
Heat 2 teaspoons oil in pan coated with cooking spray over medium-high heat. Add bell peppers, garlic, and ¼ teaspoon salt, and sauté 5 minutes or until tender.
Divide pork evenly among tortillas; top each serving with ½ cup pepper mixture, 2 tablespoons cheese, and 2 tablespoons salsa, and fold.
YIELD: 6 servings
Note: If I am halving this recipe, I only buy 1 red and one yellow bell pepper – I leave out the green.
Sausage Biscuits & Gravy (Southern Living)
Serve over buttermilk biscuits or grits.
(serves 2-3 people if using can of 10 biscuits)
Ingredients:
8 ounces pork sausage
1/4 cup all-purpose flour
2 1/3 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 can of 10 biscuits
Instructions:
Cook sausage in a large skillet over medium heat, stirring until it crumbles & is no longer pink. Remove sausage, & drain on paper towels, reserving 1 tablespoon drippings in skillet.
Whisk flour into hot drippings until smooth; cook, whisking constantly, 1 minute.
Gradually whisk in milk, & cook, whisking constantly, 5 to 7 minutes or until thickened.
Stir in sausage, salt, & pepper.
YIELD: Makes 2 cups
PREPARATION TIME: 15 min.
COOKING TIME: 10 min.
Country Fried Steak (Cooking Light)
Ingredients:
3 Tablespoons fat-free milk
2 large egg whites
1/3 cup all-purpose flour
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon black pepper
4 (4 oz) sirloin cubed steaks
2 teaspoons vegetable oil
package mashed potatoes
2 cups mushrooms, quartered
2 ½ tablespoons all-purpose flour
¼ teaspoons salt
1 (14 oz) can fat-free, low-salt beef broth
Combine 3 Tbs milk & egg whites in a shallow dish, stirring with a whisk. Combine 1/3 cup flour & next 4 ingredients (1/3 cup flour – pepper) in another shallow dish. Working with one steak at a time, dip in egg mixture; dredge in flour mixture. Repeat procedure with remaining steaks, egg mixture & flour mixture.
Heat oil in large non-stick skillet over medium-high heat. Add steaks, cook 3 minutes on each side or until browned. Remove steaks from pan; keep warm. While steaks cook, prepare mashed potatoes according to package directions.
Add mushrooms to pan, sauté 3 minutes. Combine 2 ½ tablespoons flour, ¼ teaspoon salt, & broth, stirring with a whisk. Add broth mixture to pan. Bring to a boil; cook 1 minute, stirring constantly.
Spoon over steaks. Serve with mashed potatoes.
Serves: 4.
3 Tablespoons fat-free milk
2 large egg whites
1/3 cup all-purpose flour
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon black pepper
4 (4 oz) sirloin cubed steaks
2 teaspoons vegetable oil
package mashed potatoes
2 cups mushrooms, quartered
2 ½ tablespoons all-purpose flour
¼ teaspoons salt
1 (14 oz) can fat-free, low-salt beef broth
Combine 3 Tbs milk & egg whites in a shallow dish, stirring with a whisk. Combine 1/3 cup flour & next 4 ingredients (1/3 cup flour – pepper) in another shallow dish. Working with one steak at a time, dip in egg mixture; dredge in flour mixture. Repeat procedure with remaining steaks, egg mixture & flour mixture.
Heat oil in large non-stick skillet over medium-high heat. Add steaks, cook 3 minutes on each side or until browned. Remove steaks from pan; keep warm. While steaks cook, prepare mashed potatoes according to package directions.
Add mushrooms to pan, sauté 3 minutes. Combine 2 ½ tablespoons flour, ¼ teaspoon salt, & broth, stirring with a whisk. Add broth mixture to pan. Bring to a boil; cook 1 minute, stirring constantly.
Spoon over steaks. Serve with mashed potatoes.
Serves: 4.
Garlic Lemon Chicken (AJC)
Makes 4 servings
Ingredients:
4 boneless, skinless chicken breasts, pounded to uniform thickness
1 teaspoon Lawry's seasoning salt
4 to 6 garlic cloves, thickly sliced
1/4 cup sliced almonds
1 lemon, cut in fourths
Season both sides of chicken with seasoning salt and freshly ground pepper.
In a large, well-oiled skillet over medium-high heat, add garlic and cook until golden.
Add chicken and cook until both sides are golden, turning once.
Sprinkle almonds around chicken and saute until they begin to brown.
Squeeze lemon juice over the chicken and drop the lemon pieces in the pan.
Cover and cook for 3 to 5 minutes or until chicken has cooked through.
Per serving: 186 calories (percent of calories from fat, 30), 28 grams protein, 4 grams carbohydrates, 1 gram fiber, 6 grams fat, 66 milligrams cholesterol, 417 milligrams sodium.
Ingredients:
4 boneless, skinless chicken breasts, pounded to uniform thickness
1 teaspoon Lawry's seasoning salt
4 to 6 garlic cloves, thickly sliced
1/4 cup sliced almonds
1 lemon, cut in fourths
Season both sides of chicken with seasoning salt and freshly ground pepper.
In a large, well-oiled skillet over medium-high heat, add garlic and cook until golden.
Add chicken and cook until both sides are golden, turning once.
Sprinkle almonds around chicken and saute until they begin to brown.
Squeeze lemon juice over the chicken and drop the lemon pieces in the pan.
Cover and cook for 3 to 5 minutes or until chicken has cooked through.
Per serving: 186 calories (percent of calories from fat, 30), 28 grams protein, 4 grams carbohydrates, 1 gram fiber, 6 grams fat, 66 milligrams cholesterol, 417 milligrams sodium.
Herb Crusted Chicken (Health Mag 06/02)
Ingredients:
½ Tablespoon Italian seasoning
1 teaspoon dried onion flakes
1 teaspoon dried basil
¼ teaspoon salt
¼ teaspoon pepper
2 chicken breasts
2 teaspoons oil
Season chicken breasts with salt & pepper.
Dredge one side of each breast with the herb mixture.
Heat oil in large skill over medium high heat.
Cook chicken 3 to 4 minutes on each side or until done.
½ Tablespoon Italian seasoning
1 teaspoon dried onion flakes
1 teaspoon dried basil
¼ teaspoon salt
¼ teaspoon pepper
2 chicken breasts
2 teaspoons oil
Season chicken breasts with salt & pepper.
Dredge one side of each breast with the herb mixture.
Heat oil in large skill over medium high heat.
Cook chicken 3 to 4 minutes on each side or until done.
Scott Moore's Wafers
Ingredients:
Box of Captain’s Wafers crackers
1 pound bacon
2 cups grated parmesan cheese
Preheat oven to 275˚.
Wrap 1/3 strip of bacon around each cracker.
Sprinkle with parmesan cheese.
Bake for one hour at 275˚.
Box of Captain’s Wafers crackers
1 pound bacon
2 cups grated parmesan cheese
Preheat oven to 275˚.
Wrap 1/3 strip of bacon around each cracker.
Sprinkle with parmesan cheese.
Bake for one hour at 275˚.
Lil Smokies Crock Pot Appetizers
Ingredients:
1 pkg little smokies
1/3 cup brown sugar
2 Tbsp soy sauce (light)
1 Tbsp ketchup
1 tsp mustard
a little water (about a tsp)
½ tsp honey
In crock pot add all ingredients except smokies.
Simmer and stir until mixed through.
Add smokies and simmer 30 minutes.Serve as an appetizer.
1 pkg little smokies
1/3 cup brown sugar
2 Tbsp soy sauce (light)
1 Tbsp ketchup
1 tsp mustard
a little water (about a tsp)
½ tsp honey
In crock pot add all ingredients except smokies.
Simmer and stir until mixed through.
Add smokies and simmer 30 minutes.Serve as an appetizer.
Baked Green Beans (Atkins)
Ingredients:
Fresh Green beans
Olive oil
Garlic salt
Pepper
Preheat oven to 375.
Put beans in a bowl; cover with just enough olive oil to coat.
Toss to coat all of the beans.
Place beans in a single layer on a baking sheet.
Sprinkle beans with garlic salt and pepper.Bake for 30 minutes.
Fresh Green beans
Olive oil
Garlic salt
Pepper
Preheat oven to 375.
Put beans in a bowl; cover with just enough olive oil to coat.
Toss to coat all of the beans.
Place beans in a single layer on a baking sheet.
Sprinkle beans with garlic salt and pepper.Bake for 30 minutes.
Roasted Potatoes
Ingredients:
7 cups small red potatoes, quartered (about 2 lbs)
1 Tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
Preparation:
Combine potatoes, oil, salt and pepper, tossing well to coat.
Bake at 375° for 45 minutes or until potatoes are tender.
7 cups small red potatoes, quartered (about 2 lbs)
1 Tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
Preparation:
Combine potatoes, oil, salt and pepper, tossing well to coat.
Bake at 375° for 45 minutes or until potatoes are tender.
BBQ Chicken Pizza
Ingredients:
2 tablespoons olive oil
2 large boneless chicken breast halves
1/2 cup hickory-flavored barbecue sauce
7 ounces smoked Gouda cheese, coarsely shredded
1 16-ounce Boboli (baked cheese pizza crust)
3/4 cup thinly sliced red onion
1 green onion, chopped
Position rack in center of oven. Place large baking sheet on rack and preheat oven to 450°F. for 30 minutes.
Heat olive oil in heavy medium skillet over medium-high heat. Season chicken with salt & pepper. Add chicken to skillet & sauté until just cooked through, about 5 minutes per side. Transfer chicken to plate; let rest 5 minutes. Cut chicken crosswise into 1/3 inch-wide slices. Using slotted spoon, transfer chicken to medium bowl. Toss with 1/4 cup barbecue sauce. Spread half of cheese on Boboli. Arrange chicken slices on Boboli, spacing evenly. Spoon any remaining barbecue sauce from bowl over. Sprinkle red onion over chicken. Drizzle with remaining 1/4 cup bbq sauce. Sprinkle remaining cheese & green onion over.
Transfer pizza to hot baking sheet. Bake until bottom of crust is crisp and cheese on top melts, about 14 minutes. Let pizza stand 5 minutes.
Serves 4.
2 tablespoons olive oil
2 large boneless chicken breast halves
1/2 cup hickory-flavored barbecue sauce
7 ounces smoked Gouda cheese, coarsely shredded
1 16-ounce Boboli (baked cheese pizza crust)
3/4 cup thinly sliced red onion
1 green onion, chopped
Position rack in center of oven. Place large baking sheet on rack and preheat oven to 450°F. for 30 minutes.
Heat olive oil in heavy medium skillet over medium-high heat. Season chicken with salt & pepper. Add chicken to skillet & sauté until just cooked through, about 5 minutes per side. Transfer chicken to plate; let rest 5 minutes. Cut chicken crosswise into 1/3 inch-wide slices. Using slotted spoon, transfer chicken to medium bowl. Toss with 1/4 cup barbecue sauce. Spread half of cheese on Boboli. Arrange chicken slices on Boboli, spacing evenly. Spoon any remaining barbecue sauce from bowl over. Sprinkle red onion over chicken. Drizzle with remaining 1/4 cup bbq sauce. Sprinkle remaining cheese & green onion over.
Transfer pizza to hot baking sheet. Bake until bottom of crust is crisp and cheese on top melts, about 14 minutes. Let pizza stand 5 minutes.
Serves 4.
Oven BBQ'd Chicken (Joy of Cooking)
Ingredients:
2-3 boneless skinless chicken breast halves
Salt & pepper, to taste
1 cup barbecue sauce
Preparation:
Place rack in center of oven.
Preheat oven to 350°.
Rinse and pat dry chicken.
Season liberally with salt & pepper.
Coat baking dish with cooking spray.
Place the chicken in baking dish and brush one side with sauce.
Bake for 20 minutes.
Using tongs, turn over the chicken.
Paint with remaining sauce.Bake for about 20 minutes more, or until chicken is no longer pink.
2-3 boneless skinless chicken breast halves
Salt & pepper, to taste
1 cup barbecue sauce
Preparation:
Place rack in center of oven.
Preheat oven to 350°.
Rinse and pat dry chicken.
Season liberally with salt & pepper.
Coat baking dish with cooking spray.
Place the chicken in baking dish and brush one side with sauce.
Bake for 20 minutes.
Using tongs, turn over the chicken.
Paint with remaining sauce.Bake for about 20 minutes more, or until chicken is no longer pink.
Oven Fried Chicken
Ingredients:
1 cup Kellogg’s Corn Flake Crumbs
1 ½ teaspoons seasoned salt
3 lbs boneless, skinless chicken breasts, rinsed and dried
½ cup evaporated skimmed milk (or regular milk)
2 tablespoons margarine, melted
Combine corn flake crumbs and seasoned salt.
Dip chicken pieces in evaporated milk and coat with corn flake crumbs mixture.
Place in single layer, skin side up, in a shallow baking pan coated with cooking spray.
Drizzle with margarine.
Bake at 350º for 1 hour or until chicken is tender, no longer pink and juices run clear.
Do not cover pan or turn chicken while baking.
Serves 8
1 cup Kellogg’s Corn Flake Crumbs
1 ½ teaspoons seasoned salt
3 lbs boneless, skinless chicken breasts, rinsed and dried
½ cup evaporated skimmed milk (or regular milk)
2 tablespoons margarine, melted
Combine corn flake crumbs and seasoned salt.
Dip chicken pieces in evaporated milk and coat with corn flake crumbs mixture.
Place in single layer, skin side up, in a shallow baking pan coated with cooking spray.
Drizzle with margarine.
Bake at 350º for 1 hour or until chicken is tender, no longer pink and juices run clear.
Do not cover pan or turn chicken while baking.
Serves 8
Joy of Cooking - Classic Meatloaf
Ingredients:
1 lb ground beef
2/3 cup quick-cooking rolled oats, breadcrumbs or crushed crackers
1 cup finely chopped onions (you can buy these in the frozen foods section pre-chopped)
1/3 cup ketchup
2 large eggs, lightly beaten
1 teaspoon salt
½ teaspoon ground black pepper
Preparation:
Place rack in center of oven.
Preheat oven to 350°.
Combine all ingredients in a large bowl.
Knead together with your hands until everything is well blended. Do not overmix.
Fill a loaf pan with the meat mixture, mounding the top.
Place the pan on a baking sheet and bake until the meat is firm to the touch and has shrunk from the sides of the pan or until an instant-read thermometer inserted in the center of the loaf reads 160°, 1 to 1 ¼ hours. Pour off excess fat and let stand 15 minutes.
1 lb ground beef
2/3 cup quick-cooking rolled oats, breadcrumbs or crushed crackers
1 cup finely chopped onions (you can buy these in the frozen foods section pre-chopped)
1/3 cup ketchup
2 large eggs, lightly beaten
1 teaspoon salt
½ teaspoon ground black pepper
Preparation:
Place rack in center of oven.
Preheat oven to 350°.
Combine all ingredients in a large bowl.
Knead together with your hands until everything is well blended. Do not overmix.
Fill a loaf pan with the meat mixture, mounding the top.
Place the pan on a baking sheet and bake until the meat is firm to the touch and has shrunk from the sides of the pan or until an instant-read thermometer inserted in the center of the loaf reads 160°, 1 to 1 ¼ hours. Pour off excess fat and let stand 15 minutes.
Jennifer Hanchey’s Chicken Pockets
Ingredients:
2 cups cooked cubed chicken (3/4 cup if halving recipe)
1 package (8) crescent rolls (makes 4 pockets)
8 oz cream cheese (softened)
2 Tbsp. melted butter or margarine
¼ tsp. salt
1/8 tsp. pepper
2 Tbsp. milk
1 Tbsp. chopped pimento
Preparation:
Blend cream cheese & melted butter until smooth.
Add chicken, salt, pepper, milk and pimento & mix well.
With the crescent rolls, separate dough into rectangles.
Seal perforations.
Place ¼ - ½ cup meat mixture into center of each rectangle.
Bring up 4 corners and seal seams.
Place pockets on ungreased cookie sheet.
Bake 350˚ for 20-25 minutes or until golden brown.
2 cups cooked cubed chicken (3/4 cup if halving recipe)
1 package (8) crescent rolls (makes 4 pockets)
8 oz cream cheese (softened)
2 Tbsp. melted butter or margarine
¼ tsp. salt
1/8 tsp. pepper
2 Tbsp. milk
1 Tbsp. chopped pimento
Preparation:
Blend cream cheese & melted butter until smooth.
Add chicken, salt, pepper, milk and pimento & mix well.
With the crescent rolls, separate dough into rectangles.
Seal perforations.
Place ¼ - ½ cup meat mixture into center of each rectangle.
Bring up 4 corners and seal seams.
Place pockets on ungreased cookie sheet.
Bake 350˚ for 20-25 minutes or until golden brown.
Poppy Seed Chicken
Ingredients:
6 chicken breasts, cooked* and diced
1 can cream of chicken or mushroom soup
16 oz. sour cream
1 small can chopped or diced mushrooms
1 stick melted butter or margarine
1 stack Ritz crackers, crushed in a Ziploc bag
2 Tbsp. poppy seeds
Preheat oven to 350°.
In a greased, shallow casserole dish combine: chicken, soup, mushrooms and sour cream.
In a separate bowl, mix together butter, poppy seeds, and cracker crumbs. Spread this over the chicken mixture.
Bake at 350° for 35 minutes.
Serves 8.
* To cook the chicken, cut it up into bite-sized pieces and saute it in a pan that has been sprayed with Olive Oil flavored Pam. Season with Celery Salt and Seasoning Salt and Pepper (or your favorite spices) and keep spraying with the Pam while it cooks.
6 chicken breasts, cooked* and diced
1 can cream of chicken or mushroom soup
16 oz. sour cream
1 small can chopped or diced mushrooms
1 stick melted butter or margarine
1 stack Ritz crackers, crushed in a Ziploc bag
2 Tbsp. poppy seeds
Preheat oven to 350°.
In a greased, shallow casserole dish combine: chicken, soup, mushrooms and sour cream.
In a separate bowl, mix together butter, poppy seeds, and cracker crumbs. Spread this over the chicken mixture.
Bake at 350° for 35 minutes.
Serves 8.
* To cook the chicken, cut it up into bite-sized pieces and saute it in a pan that has been sprayed with Olive Oil flavored Pam. Season with Celery Salt and Seasoning Salt and Pepper (or your favorite spices) and keep spraying with the Pam while it cooks.
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