Have you been received an email with lots of cookie recipes in it? Links to all the recipes? I decided to check it out. Much easier to just go to
and find which one I want. Particularly after THIS POST...
Here is what I did yesterday:
It is hard to believe all 3 pots of fudge came out. HERE is where I posted the recipe last year. Yummy yummy!!!!
And if you have any holiday recipes, get them out quick!!! AWTM is trying to get that list together.
Tater likes a show called Zoom on PBS. One day, they made some recipe that I thought would be fun for the kids. But when I went to look for it, I found an Apple Brownies recipe instead. it calls for the boys to cut apples... ok, let's have a try...
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Both of them did surprisingly well at cutting the apples. And Tater did great at mixing all the ingredients. It looked delicious:
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Mom and Dad loved them. Tater and Tot took one bite and didn't eat any more. Ahhhh.. More for Mom and Dad. The boys had fun making it and we had fun eating it. The good life.
It is time for Sticks to 'stick her neck out' and do a Carnival of Recipes. Hence, I am adding a recipe just for her. Yo Sticks, notice it includes Ramen Noodles...
This was actually a Spicy Shrimp and Noodles recipe from Campbell's Fabulous One-Dish recipes that I changed to Chicken.
Ingredients:
2 cups water
2 tblsp soy sauce
1 tsp ground ginger
1/2 tsp crushed red pepper
1/4 tsp garlic powder (I use 1 tsp minced garlic)
2 packages (3 ounces each) Ramen chicken flavor noodle soup
2 or 3 chicken breasts, cut to bite size pieces and cooked
1 cup green oinions cut into small pieces
Directions:
1. Cut and cook chicken if you haven't already.
2. In 10-inch skillet over high heat, combine water, soy sauce, ginger, pepper, garlic and one seasoning packet. Heat to boiling.
3. Add noodles, chicken and green onion pieces. Return to boiling. Reduce head to low. Cook 5 minutes. Stirring occassionally to separate noodles.
4. Serve.
Fairly quick and easy.
Carnival of the Recipes #97 is now available for your viewing pleasure. It's a special Road Trip Edition full of recipes to travel tastily. Whether you plan to walk, bike, boat, fly, ride a train or drive a car, there's something you can pack along to make your journey a little bit tastier. Thanks to booklore for doing all the work this week.
And thanks again to Shawn Lea for writing my text for me.
From vw: It is worth going over there just to read it. Go check it out!
Carnival of the Recipes #94 is now available for your viewing pleasure. It's a special TV Week Edition chock full of great recipes to eat along with your favorite TV show. (Words plagerized from Shawn Lea)
Carnival of Recipes
Note: This will be the only post for today as well... back to the regular posting tomorrow!
Being Memorial Day weekend, I thought I would give you THIS LINK to the US Memorial Day History and Information site.
Often we do not observe the day as it should be, a day where we actively remember our ancestors, our family members, our loved ones, our neighbors, and our friends who have given the ultimate sacrifice:
- * by visiting cemeteries and placing flags or flowers on the graves of our fallen heroes.
- * by visiting memorials.
- * by flying the U.S. Flag at half-staff until noon.
- * by flying the 'POW/MIA Flag' as well (Section 1082 of the 1998 Defense Authorization Act).
- * by participating in a "National Moment of Remembrance": at 3 p.m. to pause and think upon the true meaning of the day, and for Taps to be played.
- * by renewing a pledge to aid the widows, widowers, and orphans of our fallen dead, and to aid the disabled veterans.
I think a gathering of the family to celebrate and remember our loved ones, our ancestors, and our friends who died in conflicts and wars is a good way to show what this holiday means. And whenever my family gathers, there is always food. I hope that there is in your household as well... and here are some delicious recipes to help you make something scrumptious out of that food. And being particularly busy, I stole plagiarized a lot of the phrases directly from the blogger's post. If something looks familiar, it's because you saw it here first. ;-)
Get those grocery lists out... I'm telling you that there are some recipes you will be wanting to make tomorrow for your family.
Breakfast:
Here is Blackberry Gingerbread Waffles that make your mouth water just thinking about them. Thanks to Shawn from Everything and Nothing for this entry.
Salads & Soups:
A healthy alternatives to oil-based salad dressings. Give these three dressings from Joel Fuhrman, M.D. a try!
It is yummy and summery, perfect for the holiday weekend. Dill Pickle Potato Salad from CalTechGirl at Not Exactly Rocket Science.
You want food, but you don’t want that stuff that comes from ripping the lid off a box of instant something. Here’s a way to a great warm bowl of something... easy and pretty quick... Lentil Soup from Mostly Cajun at Mostly Cajun.
Smoked Salmon & Corn Salad from the General at The BBQ General not only does this taste great with all things BBQ, but it has gorgeous color!
Caesar Salad from Riannan at In the Headlights gives us a nice substitute for the raw egg yolk issue. Give it a try.
Lunch:
Perfect for lunch or a light supper on a hot day is this Garden Vegetable 'Pizza' from the Deputyheadmistress at the Common Room.
Burgers are always good for lunch or dinner. These Bean burgers from Recipe at Recipes Recipe sound delicious.
Dinner:
From Professor Bainbridge on Wine we have a simple and tasty
Swordfish and Gnocchi in Tomato Sauce
Get your kids to eat some spinach with Saag Paneer from the Wacky Hermit at Organic Baby Farm.
A bizarre but tasty dinner dish. Easily scaled. It's called Handheld Hawaiian Haystacks from George at the In the Interest of Me.
Smok'n! Actually there is an excellent write up on how to 'smoke' with your grill. Then two wonderful recipes to try out at the end. Cold Smoked, Brined Port Roast will give you a very delicious succulent pork roast. And for something different, there is the Hot Smoked Guajillo Strip Steaks. Spicy but by no means hot.
A wonderfully easy but tasty dish of Stuffed Italian Chicken Breasts from Neo at More to Follow.
Looking for a change of pace for your burgers this holiday weekend? Try this recipe for black bean & vegie burgers from Marie at Practigal.
Simple and delicious is this Mom's Chicken Marinara from Tink at Tink's Tribulations.
Dessert:
When you fire up the barbie for your favorite chicken or fish, try this quick dessert as well. The Grilled Pineapple with Coconut Mousse from Green Mountain at A Weight Lifted.
Raspberry Muffins... to die for! These Raspberry Muffins from Maureen at Trinity Prep School sound easy to make and easier to eat!
Something cool and delicious for the hot Memorial weekend. Key Lime Mousse from Kevin at Seriously Good.
This Baja Date Cake from Adam at Men In Aprons is very simple and easy to make. He even posted a picture of it. Yummy.
This Mandarin Orange Cake from keewee at Keewee's Corner is a moist fruity cake and very quick, easy to make.
Brownies with a special name from Sticks at From Chaos to Serendipity. They look easy to make and made my mouth water just reading about them.
Miscellaneous and Side Dishes:
There are a whole lot more recipes over at me-ander since muse is hosting a kosher cooking carnival. She has even included a couple of recipes of her own.
I love breads... all kinds of breads. And before children, I use to make bread from scratch. I have never had nor made Nan (Fried Leavened Bread). Bill from World Famous Recipes was kind enough to submit this recipe for us to try.
This Quick and Easy Asparagus recipe from NerdMom at the Nerd Family brought back memories. My mom would never let us eat the asparagus when she had them for the dinner vegie for a long time. By the time we were teenagers we loved them. Something about loving what you can't have. GRIN.
Curried Noodle Kugle from triticale at the wheat / rye guy makes a main course side dish. Certainly sounds tasty!
Thanks to everyone that submitted a recipe. It makes for a wonderful weekend to see all this delicious food.
UPDATE: This LINK will show you the past and present and future Carnival of Recipes. And next week we have the beautiful SarahK at Mountaineer Musing hosting.
UPDATE #2: Tink did the graphic names for me!
Seems like the week just flew by me... then again, Disney, ER visit, sick children, my sister coming to visit... yaa it did fly by. And the Carnival of Recipes is ready for you. It is a special one this week! Crock Pot recipes. My kind of recipes lately. Go check it out at PractiGal's post on What a Crock!
My how time flies. I missed posting 4 Carnival of Recipes. And the people I usually go to and get the old ones are ALSO missing the last 4. Geeze. Hence, I am putting them out for those who love to browse them (like myself).
I missed getting an entry out for the Carnival of Recipes! HERE . It was the same recipe. Give or take some spices. Easy, the kids like it. Enjoy!
Porcupines are meatballs with rice baked in a tomato sauce.
* 1 pound lean ground beef
* 1/2 cup uncooked long-grain rice
* 1/2 cup water
* 1/4 cup chopped onion
* 1 teaspoon salt
* 1/8 teaspoon garlic powder
* 1/2 teaspoon seasoned salt
* 1/8 teaspoon pepper
* 1 large can (15 ounces) tomato sauce
* 2 teaspoons Worcestershire sauce
* 1/2 cup water
Mix the ground beef, rice, 1/2 cup of water, the chopped onion, , salt, garlic powder, seasoned salt, and pepper. Shape the mixture by tablespoons into 1 1/2-inch meatballs. Heat 1 tablespoon vegetable oil in a large skillet and cook the meatballs over medium heat until brown; drain off excess grease. Add tomato sauce, remaining 1/2 cup water, and Worcestershire sauce; heat to boiling. Reduce the heat, cover, and simmer for 35 to 45 minutes.
Little behind in putting out links to the last 2 Carnival of Recipes. Here are the links. Even if you don't want to cook, it is fun to read through the writeup on the recipes.
It's alive! Go check out the Recipes over at triticale's blog. A new way to group them, so it is more interesting to find what you want. Yummmy... Mississippi Sin...
Check out some great recipes for the week. And give Trub a huge THANKS... I'm sure you will enjoy the beer theme as well as the great layout Trub did.
Jordana at Curmudgeonry hosts the Carnival this week!
Stolen word for word from Pamibe!
Busy, but never to busy to check out the Carnival of Recipes. There are great recipes, cool pictures and a wonderful writeup. Take the time and go see if you can find something for breakfast, lunch or dinner this week. See, never to busy to visit, but then again you don't have to leave comments there. ;-)
PS. I do have time to surf occassionally, but I am not leaving many comments. I'm around, just not commenting.
(from Marie)
It's getting to be football season. In NY, that means cool evenings, changing leaves, and chili. Mmmm! I'm not a football fan, but I love chili. And this one's mighty tasty... for this week's Carnival of the Recipes.
White Turkey Chili (Serves 6)
1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, pressed
3/4 lb ground turkey
salt & pepper to taste
1 can cannellini beans, drained
1 can corn with red and green peppers, drained
1 16-oz jar salsa
1 15-oz can tomatoes with garlic and onion
(instructions in extended entry)
In a skillet, heat olive oil over medium-high heat. Add onion and garlic and cook till translucent, add turkey and brown, salting and peppering to taste if you'd like (I skip this seasoning). Drain, then blot meat with paper towel to absorb excess grease.
Add the rest of the ingredients and heat till bubbly and completely heated through.
I serve this with a little grated cheddar cheese and tortilla chips.
Mmm! Enjoy!
Don't forget to check out this week's Carnival of the Recipes - hosted this week by Caltechgirl at Not Exactly Rocket Science! Mmm mmm. She has a whole back-to-school lineup... be sure to have a look between buying your notebooks & new shoes!
Now, I see a recipe for Death by Chocolate, so if you'll excuse me, I hear that one calling my name...
ALa at blonde sagacity was kind enough to host the Carnival of Recipes. Lots of yummy food. Like Chocolate Chip Cream Cheese Squares, Mustang Momma's Hummus or Whacked Chicken. Go on... you are curious... go check it out!
Yes, another chicken recipe. This one I got from the Southern Heritage cookbook. It is rather bland but the family likes it and I usually have all the ingredients on hand ... even when we really need to go shopping.
Ingredients:
1 sm pkg spaghetti
4 chicken breasts (skinless, boneless)
2 cups grated American cheese (I use whatever I have: Mozzarella, Cheddar)
1 medium onion
1/2 bell pepper
1 can cream of mushroom
1 can cream of celery soup
Directions:
Cook spaghetti according to package directions and set aside. Cook chicken, set aside. Saute onion and bell pepper. Place a layer of spaghetti in a casserole dish. Then place a layer of pepper and onion, cheese, then another layer of spaghetti and more cheese. Have chicken cut in chunks. Place chicken on top. Mix together the celery soup and mushroom soup. Pour over the layers. Cook at 350F for 35 minutes.
Go check out the delectable recipes at the Carnival of Recipes at Mountaineer Musings!
Christina did a great job on the Carnival of Recipes! There are buffalo wing recipes, sauce recipes, veal, pizza, babyback ribs and ... yep... more chicken recipes! Check it out and enjoy something different this week for breakfast, lunch or dinner.
PS. She was brave enough to include my recipes using Beer, and other household ingredients for Bug Killing! It's at the very end of the list. GRIN.
The Glittering Eye is hosting the 49th Carnival of Recipes. Meatloaf, stir fry, home made ice cream and more. Go check it out!
Here's my entry for the Carnival of Recipes!
Got this recipe from the Publix flyer they sent out. I would like it if it was a little spicier, but the rest of the family loved it.
Ingredients:
1 (14 oz) can chicken broth
2 (10 3/4 oz) cans condensed cream of mushroom soup
1 (10 3/4 oz) can condensed Cheddar cheese soup
1 (4 oz) can mushroom pieces
20 round buttery crackers
1 large zip-top bag
1 cooking spray
1 (20 oz) bag frozen diced chicken breast (or 3 cups leftover rotisserie chicken)
1 (8 oz) bag extra wide egg noodles
Directions:
Check out the yummy recipes at Blog O'RAM. It's worth going over just to read the write up.
Check out the yummy recipes at Blog O'RAM. It's worth going over just to read the write up.
Ingredients:
1 can Vegetable soup
1/4 pound ground beef (or as desired)
Directions:
Cook ground beef. Add spices as desired (salt, pepper, garlic).
Put Vegetable soup in pot and add cooked ground beef. Heat. Serve.
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Of course I have now increase the amounts so my family can eat it with me. ;-)
Ingredients:
1/4 cup all-purpose flour
1 tsp dried basil leaves, crushed
1/4 tsp garlic powder
1/4 tsp pepper
8 chicken thighs (about 2 pounds), skin removed
1 tbl vegetable oil
1 can Campbell's Golden Mushroom Soup
1 can stewed tomatoes, cut up
1 sm carrot, thinly sliced (about 1/3 cup)
1 medium zucchini, sliced (about 2 cups)
Hot cooked noodles
Grated Parmesan cheese
Directions:
1. on waxed paper, combine flour, basil, garlic powder and pepper. Coat chicken lightly with flour mixture.
2. In 10-inch skillet over medium-high heat, in hot oil, cook half of the chicken 10 minutes or until browned on both sides. Remove; set aside. Repeat with remaining chicken. Spoon off fat.
3. In same skillet, combine soup, tomatoes and carrots. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 15 minutes, stirring occassionally.
4. Stir in zucchini. Cover; cook 10 minutes more or until chicken is no longer pink and juices run clear, stirring occassionally.
5. To serve, arrange chicken over noodles. Stir sauce and spoon over chicken. Sprinkle with Parmesan cheese.
You can also add 1/4 cup Burgundy or other dry red wine with the soup for more flavor.
Ingredients:
2 cups flour
1 cup butter
½ cup powdered sugar
4 medium eggs, slightly beaten
2 cups granulated sugar
4 tbl flour
½ tsp baking powder
6 tbl lemon juice
Crust:
Use 1st three ingredients and mix like pie crust. Put in a 15 x 9inch pan and press down to make a flat crust. Bake at 300F for 25 minutes.
Topping:
Beat eggs slightly and add remaining ingredients. Spread custard over baked crust. Bake another 25 minutes at 325F, or until custard is set. Remove from oven and dust powdered sugar on top. When cool, cut into small squares.
Ingredients:
1 can (10 1/2 counces) Cream of Chicken & Broccoli soup
¼ cup milk
4 skinless, boneless chicken breast halves (about 1 pound)
3 tblsp dry bread crumbs
2 tblsp grated Parmesan cheese
2 tblsp butter, melted
Fresh parsley sprigs and carrot flowers or carrot curls for garnish
Directions:
In 2-quart oblong baking dish, combine soup and milk. Arrange chicken in soup mixture, turning to coat.
In small bowl, combine bread crumbs, Parmesan cheese and butter. Pat mixture on top of each chicken piece. Bake at 400F for 25 minutes or until chicken is no longer pink. Stir sauce, spoon over chicken. Garnish with parsley and carrots, if desired.
Ingredients:
Onions
Tomatoes (peeled and seeded)
Meat (ham or shrimp)
Italian seasonings
Zucchinis
Bread crumbs
Softened butter
Directions:
Sautee onions, meat, tomatoes and Italian seasoning together in a pan. Salt and pepper to taste. After well blended and cooked, let cool.
Cut zucchinis in half and hollow out. Throw the zucchini pieces taken out into the above mixture and blend.
Mix butter and breadcrumbs together. Put the mixture in hollowed out zucchinis and cover with buttered bread crumbs.
Cook at 350 for 20 minutes. Check and verify it is crusty on top and zucchinis are still tender. (you can use a toothpick to check). Cook longer if necessary.
Ingredients:
1 ½ Tbsp oil
½ lb Chicken Thigh meat (or breast)
½ lb Broccoli Floreets
3 Tbsp Ceneral Tso’s Sauce & Glaze (from Iron Chef)
Cooked Rice
Directions:
Steam broccoli. Heat oil in skillet and stir fry chicken (cut to bite-size pieces). Add sauce and stir until evenly coated (approx 30 seconds). Add broccoli and stir until evenly coated. Serve with cooked rice.
Step 1
Lasagna Meat Sauce
Ingredients
¼ cup extra virgin olive oil
2 tblsp garlic, chopped
1 cup onions, chopped
1 bay leave
3 29-oz can tomato sauce
1 12-oz can tomato paste
29 oz water
¾ cup sugar
2 tblsp dried basil
¼ tsp dried oregano
2 tsp ground black pepper
½ tsp salt
1 to 2 lb lean ground beef
Can include the following:
Pinch of fennel, rosemary, and tarragon
½ glass of red wine (merlot is good)
Directions:
Combine olive oil, garlic, onions and bay leaf in a sauce pot. Sauté until golden brown (do not burn). Add tomato sauce, tomato paste & water. Add seasoning and cook on low heat for 1 ½ hours (minimum – I cook it most of the day). While sauce is cooking, cook ground beef. Drain off fat, chop it finely, add to sauce. Sauce is better if made the day before.
Go to Next Step.
Step 2:
Cook up lasagna noodles per directions
Step 3:
Lasagne Ricotta Mixture
Ingredients:
15 oz ricotta cheese
3 eggs
½ cup grated Parmesan
1 tbsp dried basil
1 tsp ground black pepper
3 tbsp parsley, freshly chopped
Directions:
Whip all ingredients together.
Step 4:
Ingredients:
Sauce
Ricotta Mixture
Noodles
Mozzarella Cheese (grated)
Spread a thin layer of sauce on bottom of baking disk (13x9 recommended). Place thin layer of lasagna noodles over sauce. Evenly spread 1/3 of Ricotta mixture over noodles. Spread thin layer or Mozzarella cheese over mixture. Add layer of Meat Sauce. Add another layer of noodles. Evenly spread the rest of Ricotta mixture over noodles. Spread thin layer or Mozzarella cheese over mixture. Add layer of Meat Sauce. Add final layer of noodles. Top with Meat Sauce. Sprinkle with Parmesan cheese and Mozzarella cheese if desired. Bake at 350F for 45 minutes. Let stand 10 minutes before serving. (don't forget to freeze that extra sauce for next time)
John at Texas Best Grok is going to host this week. Be sure to get your recipes or posts to him before Midnight Thursday. Send an email to carnival.recipe -at- gmail.com and replace the -at- with @.
Ingredients:
½ cup margarine or butter
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
¼ cup all-purpose flour (I like to use Wondra)
1 can (10 ½ ounces) Condensed chicken broth
1 cup milk
1 package (7 ounces) herb seasoned cubed stuffing
2 cups cubed COOKED chicken or turkey
1 cup shredded cheddar cheese (4 ounces)
Directions:
In 3-quart saucepan over medium heat, in hot butter, cook celery, onion and carrots until tender. Add flour; cook 1 minute more, stirring constantly. Gradually stir in broth and milk/. Cook until mixture boils and thickens, stirring constantly.
Add stuffing and chicken; toss to coat. Spoon into 2-quart oblong baking dish. Bake at 350degrees F for 35 minutes. Sprinkle with cheese. Bake 5 minutes more or until cheese melts.
1- Deep Chocolate Cake Mix
4 eggs
1/2 cup warm water
1/2 cup veg. oil
1-package instant chocolate pudding mix
1-pint sour cream (16 oz. or 2 cups)
9 oz. chocolate chips
Place all ingredients, except chocolate chips, in bowl. Beat for 2 minutes. Stir in chocolate chips.
Place in springform pan to bake.
Bake at 350 for 75 minutes (ovens vary, check after 60 minutes). Cooking too long causes cake to be dry.
If you make cupcakes, follow the cooking time on the box of cake mix.
Please read completely before starting:
Notes to help out:
A baked and cooled Pie Crust (frozen works). Make sure egg whites are room temperature. Be sure to temper beaten egg yolks well, stirring constantly. Heat oven to 350 F.
Have Meringue ready before completing lemon custard. Pour hot custard into pie shell and immediately top with meringue sealing edges completely.
This actually goes quite fast if all ingredients are measured before starting. I usually measure the cornstarch, sugar, salt and water last, directly into the pot I’m cooking in. Everything else I measure and put in small containers. Of course the egg whites go in a mixing bowl and the yolks in a bowl large enough to temper in.
Ingredients:
4 egg yolks well beaten
½ cup corn starch
1 ½ cup water
1 1/3 cup sugar
¼ tsp. salt
3 tbl. Sugar
1-2 tbl. Zest
½ cup lemon juice
Pinch of tartar
Directions:
Put cornstarch, water, sugar and salt in pot, bring to boil while stirring then leave on warm while making meringue. Meringue – 4 egg whites, pinch of tartar, beat just till soft peaks form, add 2 tbl. Sugar, beat few seconds to incorporate sugar. Set aside in cool dry place.
Bring custard base back to boil. Temper egg yolks with ½ cup custard base adding slowly, stirring constantly. Add egg yolk mixture back to custard base, simmer no less than one minute while stirring. Continue stirring while adding:
3 tbl. Butter
1-2 tbl. Lemon zest
½ cup lemon juice
Simmer a minute or two while continuing to stir.
Pour hot custard into pie shell, immediately top with meringue (after beating meringue another 20 or 30 seconds). Be sure to seal meringue to pie crust edges.
Put in 350 F oven for 5 to 10 minutes or until lightly browned. Cool
LEMON SUPREME POUND CAKE
1 pkg. Duncan Hines Lemon Cake mix
1 pkg [4 serving size] lemon instant pudding mix
1\3 [one third cup] Crisco oil
1 cup orange juice
4 eggs
Blend all ingredients in a bowl, then beat at medium speed for 2 minutes. Bake in a greased and floured 10-inch tube pan for 45--55 minutes [until center springs back when touched]
Take from the oven and immediately punch holes with an ice pick all over and pour glaze over hot cake. Cool in pan for about 15 minutes. Turn out onto rack and cool.
GLAZE
1 ½ cups confectioner’s sugar
1/3 [about 2 lemons] lemon juice
Mix together while cake is baking. When cake is done pour over hot cake as directed above.
Ingredients:
1 pkg (6 oz) Stove Top Stuffing Mix for Chicken
2 eggs, lightly beaten
6 small boneless skinless chicken breast halves, pounded to 1/4-inch thick
1 can condensed cream of chicken soup
1/2 cup milk
1 tsp paprika
Directions:
1. Combine stuffing mix and 1 cup water in large bowl. Let stand 5 minutes. Stir in eggs. Spread stuffing mixture evenly over chicken breasts, to within 1/2 inch of outer edges. Roll up chicken from one short end to enclose stuffing mixture.
2. Place chicken rolls, seam side down, in 13x9 inch baking dish. Mix soup and milk, pour over chicken. Sprinkle with paprika.
3. Bake at 400F for 30 minutes or until chicken is cooked through.
Here is my recipe for this week:
Easy Feta Chicken Bake from Kraft Food and Family
Ingredients
6 boneless skinless chicken breast halves
2 tbsp lemon juice (divided)
1/4 tsp salt
1/4 tsp black pepper
1 pkg (4oz) Athenos Crumbled Feta Cheese with Basil and Tomato
1/4 cup finely chopped red pepper
1/4 cup finely chopped fresh parsley
Directions
Preheat oven to 350F. Arrange chicken in 13x9 in. baking dish.
Drizzle with chicken with 1 tbsp of lemon juice. Season with salt and black pepper. Top with feta cheese; drizzle with remaining 1 tbsp lemon juice.
Bake 35 to 40 min. or until chicken is cooked through. Sprinkle with red pepper and parsley.
Word of warning - this will dry out if cooked too long. Still tasty.
1 small frying chicken, cooked, deboned and cut up
2 cups chicken broth
1 can cream of celery soup
Salt and pepper to taste
1 stick butter melted
1 cup of self rising flour
¾ cup milk
Put chicken in 9x13 pan. Pour broth over chicken, salt & pepper, spread soup over chicken evenly. Add flour and milk to butter, and spread over chicken mixture. Bake at 350 degrees for 40 minutes or until brown.
Ingredients
2 tbsp butter
1 pound skinless, boneless chicken breasts, cut into 1 ½ inch pieces
1 medium green pepper, chopped (about ¾ cup)
1 medium onion, chopped (about ½ cup)
½ tsp dried oregano leaves, crushed
½ tsp paprika
¼ tsp black pepper
¼ tsp ground red pepper (cayenne)
1 can (about 16 ounces) stewed tomatoes, cut up
1 can (about 10 ounces) Corn
1 cup COOKED rice
Directions
In 10-inch skillet over medium-high heat, in 1 tbsp hot butter, cook half of the chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken.
Reduce heat to medium. In same skillet, in remaining 1 tbsp hot butter, cook green pepper, onion, dried oregano, paprika, black pepper and red pepper until vegetables are tender-crisp, stirring often.
Stir in tomatoes, corn and rice. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally.
Chicken Quesadillas
Got this from my Friend MA. It's even easier if you make extra chicken and freeze it for the next time you make these.
Ingredients
A pack of flour tortillas (find in refrigerator section… near dough boy)
Shredded cheddar cheese
Shredded Monterey jack cheese
Chicken breast (about a pound)
Green chili peppers (optional)
Butter
Salsa (your choice)
Directions:
Dice chicken into small pieces and cook in frying pan with a little oil and spices (garlic powder and soy sauce work well).
Preheat oven to 375
Lay out the tortillas (you’ll need 2 per quesadilla)
Spread a little melted butter on the bottom of the tortillas
Divvy up the chicken pieces on the tortillas
Put shredded cheddar on each
Put shredded Monterey jack on each
Put some green chilis on each (if you like chilis)
Put the top tortilla on each
Spread a little melted butter on top of each tortilla
Back for about 10 minutes
Cut into quarters
Top with salsa
Good served with rice (Lipton Spanish Rice mix is real easy…)
Zanzibar Chicken from 365 Ways To Cook Chicken.
Ingredients:
3 pounds chicken thighs and/or drumsticks
2 tsp ground cinnamon
¼ tsp ground cloves
½ tsp salt
¼ tsp freshly ground pepper
2 tbsp vegetable oil
1 medium onion, chopped
1 garlic clove, crushed through a press
¾ cup orange juice
3 tblp raisins
1/3 cup slivered almonds
Directions:
1. Season chicken with cinnamon, cloves, salt, and pepper: in a large frying pan, heat oil over medium-high heat. Add chicken, in batches if necessary, and cook, turning until browned, about 10 minutes. Remove and set aside.
2. Add onion to pan. Cook until soft, about 3 minutes. Add garlic and cook 1 minute longer.
3. Return chicken to pan. Add orange juice and raisins. Cover, reduce heat, and simmer 15 minutes, until chicken is tender. Garnish with almonds.
What I really did: used 2 chicken breast halves, pounded thin. Left out the ground cloves and almonds. Used Manderin orange juice (I had to squeeze from pieces – we buy it in cans for the kids) and only had 1/3 cup. Added water to make it a ½ cup total juice. Put in a dash of lemon juice.
Turned out really tasty. I imagine the real recipe is even better.
Ingredients:
2 cans (14 ½ ounces each) beef broth
1 can (16 ounces) Great Northern beans, rinsed and drained
1 can (14 ½ ounces) diced tomatoes, undrained
2 medium zucchini, quartered lengthwise and sliced
1 tbls olive oil
1 ½ tsp minced garlic
½ tsp dried basil leaves
½ tsp dried oregano leaves
½ cup tubettie, ditilini or small shell pasta, uncooked
½ cup garlic seasoned croutons
½ cup grated Asiago or Romano cheese
3 tbls chopped fresh basil or Italian parsley (optional)
Directions:
1. Combine broth, beans, tomatoes with juice, zucchini, oil, garlic, dried basil, and oregano in slow cooker; mix well. Cover; cook on LOW 3 to 4 hours.
2. Stir in pasta. Cover; continue cooking on LOW 1 hour or until pasta is tender.
3. Serve soup with croutons and cheese. Garnish with fresh basil, if desired.
Ruth’s Chicken Tetrazzini from Southern Heritage Cookbook
Ingredients:
½ cup & 2 tbls butter or margarine
½ cup flour (Wondra flour works well here)
1 cup hot milk
1 cup hot chicken broth
½ tsp salt
½ tsp pepper
1/8 tsp nutmeg
¼ cup dry sherry
¾ cup heavy cream
1 pound thin spaghetti
½ pound mushrooms, sliced (or 2 cans, 4 oz each, mushrooms drained)
2 to 3 cups diced cooked chicken
½ cup grated Parmesan or Romano cheese
Directions:
Heat ½ cup butter and stir in flour. Combine milk and chicken broth and stir into flour mixture. Cook, stirring, until sauce is smooth and thickened. Blend in next 4 ingredients. Stir in cream and remove from heat. Cook and drain spaghetti. Saute mushrooms in 2 tablespoons butter 5 minutes. Mix half the sauce with spaghetti and mushrooms. Place in buttered shallow baking dish. Make well in center of spaghetti mixture. Mix remaining sauce with chicken and place in well. Sprinkle with cheese. Bake in hot oven (400 degrees) 20 minutes. Serves 6 to 8
Notes:
The sauce can be made and frozen for later use. I usually double the recipe for the sauce so I can freeze some for the next time.
This is from the Campbell’s No Time To Cook Recipe book. I found it to be good for a quick and easy meal. It says the prep time is 10 minutes and cooking time is 35 minutes. It took me about that long but not necessarily in that division of time.
Ingredients
1 pound ground beef
1 tsp dried basil leaves, crushed
1/4 tsp black pepper
1/8 tsp garlic powder or 1 clove garlic minced
1 can Campbell’s condensed Italian Tomato Soup
1 can Campbell’s condensed Cream of Mushroom soup
1 ¼ cups water
1 ½ cups shredded mozzarella cheese ( 6 oz)
4 cups cooked medium shell macaroni (about 3 cups dry)
Directions
In 10-inch skillet over medium-high heat, cook beef, basil, black pepper and garlic until browned. Stirring to separate meat. Spoon off fat.
Stir in soups, water and 1 cup mozzarella cheese; add macaroni. In 2-quart oblong baking dish, spoon in mixture. Sprinkle with remaining ½ cup mozzarella cheese. Bake at 400 degrees F for 25 minutes or until hot and bubbling.
Ingredients:
3 oz. unsweetened chocolate
3 tablespoons butter (I use unsalted butter because that is what I have in my house)
¼ cup hot water (or cream or coffee – I use water most often)
1/8 teaspoon salt
2 cups (or up to 4 cups) of sifted confectioners’ sugar
1 teaspoon vanilla
Directions:
Melt over a very low heat (or use a double broiler):
3 oz. unsweetened chocolate
Melt in it:
3 tablespoons butter
Remove these ingredients from the heat and add:
¼ cup hot water (or cream or coffee – I use water most often)
1/8 teaspoon salt
Add gradually:
2 cups (or up to 4 cups) of sifted confectioners’ sugar (I do this to taste, depends on if I want more of a chocolate taste or a sweeter taste)
1 teaspoon vanilla
Ingredients
2 cups self-rising flour
1 cup milk
2-3 Tbspn melted bacon grease
1 tsp salt
Mix all ingredients*. Kneed until well blended, rollout and cut into biscuits.** Grease pan (I usually use the extra bacon grease to grease my square glass pan). Put biscuit into pan rubbing it into the grease and then flip it over. Continue until all biscuits are in the pan. Put the pan with biscuits into a 425 degree oven and cook for approximately 20 minutes.
* I usually save 1 Tablespoon bacon grease
** I usually use a 3” diameter circular cookie cutter. I also take any extra dough, reblend it, roll it out and cut any more biscuits I can get out of it.
I got this recipe from The Frugal Gourmet. It is extremely easy, extremely rich and tasty. Two items:
1) I usually make a topping of Strawberries soaked in Grand Marnier overnight.
2) I have tried it with premade crusts and it works just fine.
Ingredients:
1 cup graham cracker crumbs
¾ cup sugar
¼ cup plus 2 tbl melted butter
1 ½ cups sour cream
2 eggs
2 tsp vanilla
1 lb cream cheese, broken into small pieces
Directions:
Preheat oven to 325degrees F.
Blend the cracker crumbs, ¼ cup sugar, and ¼ cup melted butter, and line the bottom of an 8- or 9-inch ungreased spring-form pan.
Blend the sour cream, ½ cup sugar, eggs, and vanilla in a food blender for 1 minute. Add the cream cheese. Blend until smooth.
Pour 2 tablespoons melted butter through the top of the machine. Pour into the spring-form pan.
Bake in the lower third of the oven for 45 minutes.
When baking is finished, remove from oven, and turn oven on to broil. Broil the cheesecake just until the top begins to show attractive spots of brown.
Refrigerate for 4 hours, preferably overnight, before cutting and serving.
This is NOT a low-calorie version. Cut into small pieces – it is very rich.
BG asked for this recipe and I decided to use it for the Carnival of Recipes as well. This looks worse in writing than it is to make.
You can do this recipe two ways:
1 – make your own broth (which also gives you cooked chicken to use)
2 – buy the broth and use it (and cook some chicken up for the recipe).
The easy way is for you to buy broth and cook up some chicken, but for those more adventurous types, here is how I make the broth.
NOTE ADDED 10/12/04 - if you bake a chicken, take the left over meat and freeze it to use in Chicken and Dumplins. If you fry up a chicken, take the skin off the meat and keep the meat for C & D. Just remember whenever you cook chicken, if you have any left over and it is not too spicy... keep it for C & D.
Long Part (but can be done months in advanced and frozen):
Broth: 5 to 6 chicken legs, 2 cans of chicken broth, celery, and an onion (raw). Cut the celery and onion into large pieces. Put the legs, broth, cut celery and onion into a pot. Put enough water in to cover the legs and then some and bring it to a boil. Continue to simmer at a boil for 2 hours or until the meat is falling off the bone. Keep an eye on it, you may need to add more water.
Take the meat out and let it cool. Meanwhile, pour the juice from the pot through a sieve, but make sure you save this juice (ie broth). Throw away the stuff on top of the sieve. After the meat has cooled, pull it from the bones and save it. The broth and the meat can be frozen for use later.
Short Easy Way:
3 cups broth (either made or bought)
5 chicken legs of meat cooked (or thighs or breasts can be used – I find leg meat tastier)
To make the Dumplins:
2 cups “sifted All purpose flour” or Wondra Flour (no need to sift Wondra)
¼ tsp salt
1 large kitchen spoonful shortning (about 1 Tblsp)
¾ cup tepid water (start with ½ cup but have more on hand in case you need it)
Mix all above ingredients and roll out about 1/8 inch thick. It should not be too sticky, if it is, add more flour… if too dry, add more water. Cut into squares or rectangles of approximately the same size. (This can be made the day before and kept in the fridge with a moist towel over it and then rolled out and cut before use.)
To make the Chicken & Dumplins:
Put 3 cups broth in a pot, chicken and drop in the dumplins one at a time while bringing it to a boil. Then simmer for 10 minutes covered and 10 minutes uncovered. Keep an eye on it and add more water if it is getting to low.
Once you have made it, it is easy. Particularly if you have broth and cooked chicken on hand. Simple, fairly quick and delicious.
This recipe is not that hard... just the timing - particularly if you have kids! But kids love to help as well. And if it comes out right, it melts in your mouth! Otherwise it makes great topping for ice cream. Grin!
2/3 cup Hersey Cocoa
3 cups sugar (sifted)
1/8 tsp salt
1 ½ cups milk
4 ½ tbsp butter
½ tsp vanilla
Pecans (optional)
Cooking thermometer (needs to be able to read 100 to 400 degrees Fahrenheit and 60 to 100 degrees Celsius range)
Combine and mix well, cocoa, sugar and salt. Warm milk in 3 quart pot on stove. Add mixture to milk after it is warm, stirring well. Keep milk warm at low heat (no higher than medium) and mix until starting to boil. Heat to softball stage (approx 235 degrees F). Once softball stage is reached, remove from heat and add butter (do NOT stir). Let it sit until 110 degrees F. Add Vanilla and nuts. Beat until thick and starting to lose glossy sheen. Pour IMMEDIATELY out of the bowl. Spread to your preference. Cut when fudge has completely lost it’s sheen.
Ingredients:
2 tsp vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 large eggs
1 tsp dried thyme leaves (or Italian seasoning)
1 tsp salt
½ tsp ground black pepper
2 tsp Dijon mustard
2 tsp Worcestershire sauce
¼ tsp hot red pepper sauce
½ cup milk, buttermilk or low-fat plain yogurt (I use whole milk)
2 lbs meat-loaf mix (50% ground beef, 25% ground veal, 25% ground pork)
2/3 cup crushed saltine crackers (about 16 crackers) or quick oatmeal or 1 1/3 cup fresh bread crumbs (I use bread crumbs)
1/3 cup minced fresh parsley leaves
Optional: 6 oz thin-sliced bacon (8-9 slices)
Directions:
1. Make glaze first and set aside (see below for Glaze)
2. Preheat oven to 350? F. Heat oil in medium skillet. Add onion and garlic, and sauté until softened, about 5 minutes. Set aside to cool.
3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire, pepper sauce and milk. Add egg mixture to meat in a large bowl, along with bread crumbs, parsley and cooked onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple of tablespoons at a time, and continue stirring until mixture stops sticking.)
4. Turn meat mixture onto a work surface. With we hands, pat mixture into a loaf approximately 9 x 5 inches.
5. Cover a wire rack with foil; prick foil in several places with a fork. Place rack on a shallow roasting pan lined with foil for easy cleanup. Set formed loaf on rack. Brush loaf with all of glaze, then if using optional bacon; arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under loaf to prevent curling.
6. Back loaf until bacon is crisp and loaf registers 160? F, about 1 hour. Cool for at least 20 minutes. Slice and serve.
Glaze
Ingredients:
¼ cup ketchup or chili sauce
2 tbl light or dark brown sugar
2 tsp cider or white vinegar
Directions:
Mix all ingredients in a small bowl; set aside.
This is not an easy recipe. But well worth making. I usually triple the icing... because I eat so much of it before it makes it to the cake. :-) Here is my first entry for the Carnival of Recipes! Enjoy!
Cake Ingredients:
3 eggs separated
¾ cup granulated sugar
½ cup soft butter
1 cup light brown sugar (packed)
2 ¼ cups all purpose flour
½ cup unsweetened cocoa powder
1 ½ tsp baking soda
¾ cup strong cold coffee (instant is fine)
¾ cup kahlua
Directions:
Sift flour, cocoa and baking soda together.
Cream butter and brown sugar until fluffy. Beat in egg yolks one at a time.
Add flour mixture, alternating with coffee and kahlua to cream mixture. Blend well.
Beat egg whites until frothy. Beat in sugar until stiff peaks. Take above mixture and fold into egg whites.
Pour into pans and bake for 30 to 35 minutes. Cool on wire racks before frosting.
Frosting Ingredients:
6 tbl softened butter
1 lb sifted powdered sugar (3 ½ cups)
3 tbl unsweetened cocoa powder
3 tbl kahlua
3 tbl hot coffee
Directions:
In large bowl, cream together the butter and powdered sugar. Alternately add kahlua and hot coffee. Beat until smooth. Frost cake.