Monday, March 31, 2008
4-6 medium Yukon Gold potatoes
1 tsp. onion powder
1 T. dill weed
1/2 cube butter
1 can sweet corn
1 can creamed corn
2 cans cream of chicken soup
2 cups milk (sometimes I do less, depending on the consistency you like!)
6 sliced cooked, crumbled bacon (I like it a lot without the bacon also)
Chop the potatoes into cubes (they don't need to be peeled) and place them in a large pot. Add the butter, onion powder & dill weed and cook the potatoes on medium heat for about 15 minutes. Add both cans of corn (including the juice) into the potatoes. Add the cream of chicken soup and the milk and simmer on medium heat for another 20-25 minutes. Before serving, sprinkle the bacon into the soup. Serve it with rolls or in a bread bowl.
Sunday, March 30, 2008
- 2 cans black beans, rinsed and drained
- 1 1/3 cup tomato juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 1 1/2 teaspoon salt
- 2 tablespoons fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
1 - three pound rump roast
2 cans diced green chilies
1 can petite diced tomatoes
1 sliced onion
1/2 c beef broth
1 T chili powder
season to taste
Put your defrosted roast in your crock pot. Dump in the chilies, onion, tomatoes, and beef broth. Let it cook on low all day, I would say at least 8 hours. You want to cook it until it is tender enough to flake apart. After I shredded it I added garlic salt, season salt, and chili powder and let it cook for a little bit longer. Serve with the cilantro lime rice and black beans and it is heaven. It makes a lot so either expect a lot of leftovers, or invite someone over to share.
Saturday, March 29, 2008
Olive Garden Pasta e Fagioli
1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta
1. Brown the ground beef in a large saucepan or pot over medium heat.
Drain off most of the fat.
2. Add onion, carrot, celery and garlic and sauté for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts
of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
5. Add the pasta to the large pot of soup.
Simmer for 5-10 minutes and serve. Serves 8.
Enjoy with garlic bread sticks and you will be in soup heaven. Does anyone else think that Olive Garden's bread sticks used to be more garlicky and better?
Thursday, March 27, 2008
2 C. Warm water
1/3 C. Sugar
1/2 C. margarine (melted)
2 1/2 tsp. Salt
5-6 C. flour
Combine yeast and water for 5 minutes. Add all other ingredients, but only 2 c. of flour. Beat until smooth either by hand or in a mixer. Add flour 1/2 cup at a time to mix in well until the dough is light but not sticky. Do not over mix or dough will be tough. Let roll dough rise covering the bowl with a towel so it won't dry out until it is 2 times it's original size. Then punch the dough down and roll it out to 1/2 in thick and cut out rolls (triangles for crescent rolls - dipped in melted butter, circles or squares for fold over rolls -dipped in melted butter, or roll into snake like ropes and tie knots for bakery rolls) or roll dough into 2" balls and place on a lightly greased cookie sheet or casserole dish. Let rolls rise in a warm moist environment until 2 times their size. You can do an egg white wash over the rolls to make them shiny if desired prior to cooking. Then cook at 400 degrees for 15-20 minutes or until golden brown. Brush with melted butter when they come out of the oven for a golden moist finish.
For variations, I make cinnamon rolls and roll the dough out to 1/2" thickness in a rectangle shape pour melted butter over rolled out dough, then top with brown sugar and white sugar, cinnamon, chopped walnuts, raisins or any other topping of your choice. Then roll dough into a long log. Using dental floss or thread slide it under the roll and bring edges together making 1"slices. Place slices in an ungreased baking dish and let rise until 2 times their size, then bake as directed above. Once the are out of the oven Top with first layer of cream cheese frosting, once cooled frost again. The first layer of frosting helps to keep them moist and not dry.
Pani PoPo Samoan Coconut bread is delicious with this roll recipe as well. You make the rolls as directed above rolling them into balls. You will need 1 can of "Coconut Cream" which is usually available in most stores, if not you can make your own by mixing 1 10 ounce Can coconut milk, 3 Tbsp. Sweetened Condensed milk, 3/4 C. Sugar mixed together. You can make these one of two ways depending on how you like your rolls. You can bake the rolls and in the last 5 minutes of baking you can pour the coconut mixture over the rolls and finish baking. Or you can pour the coconut mixture over the rolls before baking and bake it with the rolls the entire time. Either way it makes for a wonderful treat. These are often eaten as a breakfast roll in Samoa, but we love to eat them as a dessert.
1 White or Yellow cake mix
1 small package of Jello, your flavor choice
1 c. boiling water
1/2 c. cold water
1 container Cool Whip
Prepare cake as directed in an oblong cake pan. Cool cake in pan for 15-20 minutes. Poke cake with fork or toothpick to make small holes all over the cake makins holes 1/2" - 1" apart. Dissolve Jello in boiling water. Add cold water to Jello then spoon over the cake slowly so the Jello mixture soaks into the holes. Chill at least 1 hour in the refrigerator. Top with cool whip and fresh fruit of your choice or decorative toppings.
1 Pound Meat of your choice (chicken, steak, etc.)
1 Green Pepper
1 Red or Yellow Pepper
1 Onion Chopped
1 Cup Grape Tomatoes
1 small Zucchini
Cut meat into 1" bite size pieces and marinade in meat marinade prior to making Kabobs. Chop vegetables into 1-2" bite size pieces and if desired make an additional batch of meat marinade and place veggies in marinade separate from meat. Take skewers and if using wooden skewers place them in water for 10-20 minutes to soak them to avoid them burning while cooking. Then Alternate meat and vegetables onto skewers. Then cook on BBQ grill until meat is done.
You can also make variations to this making just meat kabobs, or just veggie Kabobs, and you can add different vegetables according to your taste. We love to do fresh pineapples kabobs as well, the grilled pineapple is wonderful as are grilled shrimp kabobs. Be creative and enjoy the BBQ season!
1/2 C. Soy Sauce
1 Tbsp. Worcestershire Sauce
2 Tbsp Sugar
2 Tbsp Vinegar
1 clove Garlic minced or 1/8 tsp garlic salt
1 tsp fresh ginger or 1/2 tsp ground ginger
Mix together in a ziplock bag and marinate meat for 1-24 hours in the refrigerator prior to cooking meat.
Wednesday, March 26, 2008
1 lb sausage browned (jimmy dean or similar)
3 stalks celery diced
1 small onion diced
2 medium potato's diced (bite size)
1 1/2 cups shredded cheese
2 cans cream of celery soup (cream of chicken will work too)
2 1/2 cans of water
Brown sausage, add celery and onion to cook down until soft. Add potatoes, canned soup and cheese. Mix until melted. Add 2 full cans and one 1/2 can of water (the cream of soup can). Simmer on the stove for 45 minutes to 1 hour, or put it in the crock pot on low for 6-8 hours. Salt and pepper to taste.
Monday, March 24, 2008
16 oz Salsa
1 Can of Coke or Dr. Pepper
2 Cups Brown Sugar
Place roast in crockpot and add enough water to fill the crockpot 1/2 way up. Cook on high for 5 hours. Then Pour the liquid out and discard it. Cut up the roast into 3-4 pieces and place it back in the crockpot. Puree the salsa in a blender or food processor and transfer to a bowl. Add the coke and brown sugar and mix until sugar is disolved. Pour ove the roast and cook on high in crock pot for 3 more hours. Then shred meat with a fork. Serve with the extra sauce in the serving bowl to keep the meat moist.
2 C. Water
3 Cubes Chicken Boullion
1/2 tsp dried onion
1/4 bunch of cilantro, chopped fine
1 tbsp oil
juice of 1 lime
cook rice with all ingredients in a pot or rice cooker. Squeeze fresh lime jice over rice and mix lightly prior to serving.
1 jalapeno, with seeds removed
1 tsp. garlic minced
Place Tomatillos, garlic and jalapeno in a pan with a bit of olive oil and sea salt and roast them on a low to medium heat until soft and slightly brown.
1 cup Buttermilk
1 cup Mayonaise
1 package dry ranch dressing mix
juice of 1 lime
1/2 bunch of cilantro, chopped
Place all ingredients, including roasted tomatillo's, into a blender or food processor and blend unil completely blended (about 2 minutes)
1/2 bunch of cilantro, chopped fine
2 small tomatoes, chopped fine
4-5 avocados, mashed
juice of 1 lime
Combine all ingredients, add 1 tsp of salt just before serving.
(I used my food processor to chop the onions, tomatoes and puree the avocado and it turned out great.)
Thursday, March 20, 2008
1 Cup warm water
2 teaspoons active yeast
1/2 tsp. Salt
1 tsp sugar
2 Tbsp. Oil
2-3 cups flour
1/2 jar Ragu or 1 can tomato sauce with 1/3 packet spaghetti seasoning
2 cups shredded cheese
(the combinations are endless)
Put warm water in bowl, add yeast, stir then let sit for 5 minutes while yeast activates. Add salt, sugar, oil and gradually add flour. Mix in a little at a time until dough is soft but does not keep sticking to your hands. Press into pan. Spread sauce, put cheese down then add toppings of your choice. The one shown has sausage and black olives. Ham and pineapple is another of our favorites. Bake at 375 for 15-20 minutes, depending on how well done you like your crust. Enjoy! My kids love to help me make this recipe!
1/2 tsp. Soda
1 Tbsp Soy Sauce
1 tsp. Cornstarch
1 Tbsp. Sesame Oil
1/4 tsp. Sugar
Medium Size Round Steak
1/2 lb Broccoli Tops
1 tsp. Cornstarch
1/3 Cup Water
7 Tbsp. Oil
1 Tbsp. Garlic Salt
1 tsp. Soy Sauce
3 Tbsp. Chicken Broth (or one bullion cube dissolved)
1/4 tsp. Pepper
Slice beef into thin strips. Mix marinade in a bowl. Add beef, nix well and let stand at least 30 minutes. (I marinate mine in the morning then pull it out when I am ready to cook) Cut broccoli into bite size pieces. Dissolve cornstarch in water to make paste. Heat oil in pan/wok over high heat for 1 minute. Stir fry beef tell well done. Remove beef and drain on napkin. Add 2 Tbsp oil to pan add garlic then broccoli stir fry for 5 minutes. Add cornstarch paste salt soy, brother and pepper. Stir tell thickens. Add beef and serve over rice.
Thursday, March 13, 2008
4 slices bacon, cut into small pieces
Cook bacon in large nonstick skillet until cooked but not crunchy. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes, dressing and tomato paste.
ADD chicken; cover. Reduce heat to medium-low. Simmer 12 min. or until chicken is cooked through.
SPRINKLE with cheese; simmer, uncovered, 5 min. or until cheese is melted.I will usually add one more can of tomatoes and all of the tomato paste so that is more saucy. We serve it over fettuccine noodles, but it suggests that you could serve it over rice. I also like it when the chicken is cut up into cubes, it makes it cook faster and is easier for the kids to eat.
Rachael asked me to post a tetrazzini recipe so here is the one we really like. I got this from a kraft magazine and we love it. The red pepper gives it a great kick.
Prep time: 25 min. Total time: 55 min.
1/2 lb spaghetti, uncooked
1 lb boneless skinless chicken breasts, cubed
1 medium red pepper, chopped
2 cups sliced fresh mushrooms
4 oz cream cheese or neufchatel cheese(lower fat), cubed
1/4 c flour
14 oz chicken broth
3 T grated Parmesan cheese
1/2 c mozzarella cheese
Preheat oven to 350 degrees. Cook pasta as directed on package. Meanwhile, spray large nonstick skillet with cooking spray. Add chicken, peppers and mushrooms; cook and stir 5 minutes or until chicken is no longer pink. Remove from skillet; set aside.
Place cream cheese, flour and broth in skillet. Cook and stir with wire whisk until boiling. Reduce heat to medium low; simmer 5 minutes, stirring frequently.
Drain pasta; return to saucepan. Add cream cheese mixture, chicken mixture and 2 T Parmesan cheese; mix well. Spoon into 2 qt round casserole dish; cover with foil. Bake 25 minutes. Top with mozzarella and remaining 1 T Parmesan cheese; continue baking, uncovered, 2 minutes or until mozzarella is melted.
Makes 6 - 1 cup servings, but I usually cook more of the pasta and use the whole cream cheese and bake it in a 9X13 pan so I have more leftovers.
2 Chicken Breasts cooked and shredded (ground beef also works well)
1 16 oz container of Sour Cream
1 can Cream of Chicken Soup
1-2 Cans of diced green chiles (depending on how spicy you like it)
1 Package of flour Tortillas (corn ones will also work)
Combine Sour cream, chicken soup and green chiles in a bowl and mix together. Divide cream mixture into two bowls, add chicken to one of the bowls and mix together. Place a good amount of chicken mixture inside center of a tortilla and roll tortilla up, then place in a 9x13 pan with the seam of the tortilla facing down. Repeat this step until all of the chicken mixture is gone. Then smother the other bowl of cream mixture over the top of the rolled tortillas. Spread grated cheese over the top of the tortillas and add sliced olives to the top. Cover with aluminum foil and bake in oven at 350 for 20-30 minutes or until cheese is melted.
Wednesday, March 12, 2008
1 c. sugar
1 c. brown sugar, packed
1 c. butter
1 1/2 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
3 c. flour
12 oz. pkg. chocolate chips (I like to use milk chocolate)
Cream eggs, butter & vanilla. Mix in sugars, flour, baking soda, and salt. Add chocolate chips. Bake at 375 for 10-12 minutes. Makes 2-3 dozen...depending on how much dough you eat! :)
Saturday, March 8, 2008
These are as good as PF Changs!
1 lb ground turkey or chicken
2 Tbsp. Olive Oil
1 Can Water Chestnuts (finely chopped w/food chopper)
4 Green onions diced
4-5 Tbsp. Hoisin Sauce (in the oriental section)
4-5 Tbsp. Soy Sauce
1 Teaspoon minced garlic (I like the jar you keep in the fridge)
1/4 Cup Water
1 Head Iceberg Lettuce (separate leaves to wrap meat into)
Put 2 Tbsp oil in pan and brown ground chicken. Add water chestnuts and green onions. Simmer for a couple minutes then add Hoisin sauce, soy, garlic & water. Simmer for 5 minutes and serve on fresh crisp lettuce leaves. My boys love em!!
Tuesday, March 4, 2008
1 pound ground beef
1 medium Onion chopped finely
1 cup bread crumbs (optional)
1 teaspoon onion salt
1 teaspoon garlic salt
1/4 Cup Worcestershire sauce.
1 teaspoon black pepper
1 cup rice (instant works really well)
1 jar spaghetti sauce
1 cup water
Mix the first 7 ingredients together, once combined form 1 1/2 inch meatballs. Place the uncooked rice in a bowl, then roll the meatballs in rice to cover them, then place them in an 8x8 baking dish side by side. Once all meatballs are in the baking dish add the extra rice on top of the meatballs. Combine the water and the spaghetti sauce and mix together, then pour over the meatballs. Cover the pan with tinfoil and bake at 375 for 1 1/2 hours or until meat balls are cooked thru and rice is tender. Serve with french bread.
Sunday, March 2, 2008
3 c. sugar
5 squares unsweetened chocolate
1 1/2 c. butter
3 Tbsp. peppermint extract
2 1/4 c. flour
Beat eggs and sugar. In a small sauce pan, melt butter and chocolate squares. Stir in peppermint extract then add to the egg/sugar mixture. Add flour and mix well. Grease and flour a cookie sheet. Pour brownie mix on cookie sheet and bake at 350 for 20-25 minutes. Take out of oven and put in fridge for 15 minutes or until cooled.
10 Tbsp. butter
5 c. powered sugar
5 tsp. peppermint extract
5-7 Tbsp. milk
Cream all ingredients together. Spread over cooled brownies. Put back in fridge for 10-15 minutes.
6 Tbsp. butter
3 squares unsweetened chocolate
Melt in saucepan and drizzle on top of brownies. Put brownies back in fridge to set up and take out 20 minutes before serving. I cut them in triangles to serve.