January 18, 2008
Easy Crockpot Chicken
Roast Crock Pot Chicken
Whole chicken that actually browns in the crock pot. The secret is to place it on top of wadded balls of aluminum foil. Tastes just like it came from the deli.
by Marie
5 lbs chicken
Olive oil flavored cooking spray
Seasoning salt
Chopped onions
Garlic
Aluminum foil wadded into balles
Spray chicken with olive oil spray and sprinkle with seasoned salt.
Insert onion and garlic inside cavity of chicken.
Spray the inside of crock pot with cooking spray.
Roll wads of aluminum foil into balls and place in bottom of crock pot.
Put chicken back side down on top of aluminum balls.
DO NOT ADD WATER OR ANY LIQUID.
Cover and cook on low for about 10 hours.
Skin will actually turn brown.
Original recipe and nutritional information @ http://www.recipezaar.com/64588
Posted by robin at 04:35 PM | Comments (0)
December 26, 2006
Sausage Brunch Casserole Recipe
This looks like a delicious casserole for brunch, lunch, or dinner!
http://www.elise.com/recipes/archives/000043sausage_brunch_casserole.php
Posted by robin at 07:38 PM | Comments (0)
April 11, 2006
Thousand Layer Lasagna
This looks like a terrific recipe for lasagna.
http://www.101cookbooks.com/archives/001386.html
Posted by robin at 08:51 AM | Comments (0)
November 27, 2005
Turkey Tetrazzini
Turkey Tetrazzini Submitted by: Robin
This is one of my favorite ways to use leftover turkey after the holidays. It's also good with chicken. This is my "quick" turkey tetrazzini recipe, for the full recipe, click here.
16 oz. cooked spaghetti
2 cans Campbells Cream of Mushroom Soup
1 can white wine (fill cream of mushroom soup can)
3 cups leftover chopped turkey
1/4 cup butter
1/4 cup chicken stock
1/2 medium onion finely chopped
1/2 cup sharp cheddar
1/2 cup seasoned bread crumbs
salt and pepper to taste
Saute onions in butter until translucent. Add turkey and saute for a few minutes. Add cream of mushroom soup, wine, chicken stock and salt and pepper to taste. Simmer for about 20 minutes.
Place pasta in a 13x9 baking dish. Pour sauce mixture over the pasta and mix thoroughly. Sprinkle with cheddar cheese and bread crumbs. Cover with aluminum foil.
Bake @ 350 degrees for 30 minutes.
This is yummy, comfort food.
Posted by robin at 04:50 PM | Comments (0)
October 04, 2005
Roast to soup cooking system
Recipe: Roast to soup cooking system - From Georgia
As a busy person I found it helpful to shop for the week and make a
roast on Sat or Sunday. I then use the meat as a base ingredient for
the rest of the week. I also keep plenty of canned soups and sauces
in my pantry.
Sat or Sunday - Day 1: Shop for the week’s meat, non-perishables and frozen vegetables or meal kits. Bake a big beef, chicken, turkey or pork roast. Buy what is on sale that week. Cook the meat rare in the center and use the most done sections for a traditional weekend supper.
Day 2: Serve sliced roasted meat with pasta, vegetables and sauce, or make a toasted sandwich with a quality canned soup.
Day 3: A huge salad (get salad ingredients on the way home) with lots of meat slivers, avocados and croutons or toast.
Day 4: Make a stew or casserole with roast chunks and pre-cut frozen vegetables/ potatoes in a mushroom or tomato soup base.
Day 5: Stir-fry vegetables (wonderful "kits" are available in the frozen section) just follow the directions and add the most rare meat (choose the most rare meat so it won't be overcooked). Suggestion: If you drain tofu and leave it covered overnight in the fridge with paper towel under it you can cube it and stir-fry it separately in a tad of flavored oil and soy sauce for a nice flavorful add-in. Save some tofu for Day 6.
Day 6: Soup made from a quality soup base and plus the remaining meat, refrigerator leftovers and salad with stir-fried tofu.
Over time you will build and expand your meal ideas with both experience and help from the frozen food section at the store. There is no reason to take a lot of time to cook or dirty many dishes. Most of my meals are one or two cooking pot/pans. Cooking at home with this system costs only about $2-$3 a person and is very healthy and tasty. We also eat the leftovers for lunch, saving hundreds of dollars a year. In my humble opinion, frozen pre-cut vegetables have more nutrition than many non-organic foods sold in the stores and save SO much time. Most of my meals take around 30 minutes to cook. My husband says they are restaurant quality. In fact my system has backfired on me as my husband prefers my cooking to going out to eat.
You can cook two weeks worth of roasts in the same day, cooking them at the same time (saves PG&E) and cutting the roasts into slices, chunks, slivers and small soup bits on the cooking day. Package each in a marked plastic bag and freeze them. Pull out complementary foods from the fridge/pantry. Adding vegetables and meat to any soup base creates a casserole, stew, stir-fry or soup for dinner, just vary the
water contents to make a thick or thin sauce. Use a different type of meat every other day for variety.
Credit for the system goes to Campbell’s soups. I started cooking 30 years ago with their original soup cookbook. They now have a great recipe site: http://www.campbellsoup.co.uk/. This site has a recipe wizard to help you create a meal on the spot based on the foods you have on hand.
Happy eating! Georgia W.
Posted by robin at 01:05 PM | Comments (0)
September 29, 2005
Ground Beef Lasagna
Ground Beef Lasagna from Will
2lbs lean ground beef
(2) 26oz jars Tomato Basil Marinara sauce (I recommend Trader Joe’s brand)
(1) 12oz bag of Baby Spinach
(1) Medium to large block of Cheddar cheese
(1) Medium to large block of Monterey Jack cheese (can sub with Mozzarella)
(1) 16oz box of Golden Grain Lasagna
(3) Tablespoons of raw honey
(1) Teaspoon of Lawry’s Seasoned Salt
¾ cups of Parsley Flakes
¼ cup of Extra Virgin Olive Oil
Pam Cooking Spray
• Preheat oven at 350 degrees.
• Boil a large pot of water at high temperature; add olive oil followed by lasagna (enough to make three layers). Cook for 10 minutes while stirring occasionally to prevent sticking. Drain and rinse with cold water.
• Spray skillet with Pam and cook ground beef at medium temperature until done. Tilt skillet and drain fat. Add sauce, seasoned salt, parsley and honey to ground beef. Simmer at low temperature and stir occasionally for approximately 10 minutes.
• Layer bottom of dish with lasagna, second layer with meat sauce, third layer with 1/8 inch thick slices of both cheeses (rotated ¼ inch apart). Add a generous amount of spinach (with or without stems) as your fourth layer.
• Repeat the same steps for the second set of layers.
• For the third a final set of layers, the only difference would be to the top layer. Chop up the spinach and grate both cheeses. Sprinkle a generous amount of spinach, followed be a generous amount of grated cheese.
• Cook the lasagna uncovered in (preheated) oven at 350 to 400 degrees for 20 to 30 minutes.
• Allow to cool for 5 – 10 minutes before serving.
Posted by robin at 02:42 PM | Comments (0)
September 02, 2005
Chicken Divan
2 Boneless chicken breasts
3 Boneless chicken thighs
1/2 14 oz. pkg. frozen broccoli cut into small pieces
1 can cream of chicken soup
1/3 cup Mayonnaise
2 tbs. Lemon juice
1/2 tsp Curry powder
1 c Shredded sharp cheddar
1/2 c Bread crumbs
2 tb Melted butter or margarine
Salt and Pepper to taste
Precook chicken breasts in a covered baking dish at
350F for 30 minutes.
Cut chicken into bite sized pieces.
Mix soup, mayonnaise, curry powder, melted butter, and lemon juice in a casserole dish.
Add chicken and cut up broccoli. Season with salt and pepper to taste. Add cheddar cheese and mix.
Sprinkle with bread crumbs.
Cover and bake at 325F for 20-30 minutes. Remove lid the last 10 minutes of cooking.
Great served over saffron or jasmine rice.
Posted by robin at 11:11 PM | Comments (0)
June 05, 2005
Creamy Chicken and Bacon
This is a recipe that I have made for years when I want comfort food. I no longer know the exact measurements, but it's pretty foolproof.
6 boneless/skinless thighs or breasts
9 pieces bacon
15 pieces dried beef (comes in a jar, usually found in the canned meats section of the grocery store)
2 cans cream of mushroom soup
1/2-3/4 cup of white wine
1/2 onion finely chopped
1/2 cup cheddar cheese
4 tablespoons butter
Salt and Pepper to taste
Place a slice of dried beef on each side of chicken, wrap the chicken and dried beef in a slice of bacon. Set aside
Saute onions in butter
Chop remaining bacon and dried beef and add to the onion saute
Saute over a low heat for a few minutes
Add two cans of cream of mushroom soup and the wine to the mixture and season to taste
Simmmer over low heat for 20 minutes
Add wrapped chicken to a baking dish
Pour sauce over chicken
Sprinkle with Cheddar cheese
Bake in a 375 degree oven for 45 minutes
Serve over rice
You can lower the fat content in the recipe by par boiling the bacon before wrapping the chicken, using low fat cream of mushroom soup and cheddar cheese. Saute the onions in Pam instead of butter.
Posted by robin at 10:20 PM | Comments (0)
3 Can Chicken
Submitted by BB
1 whole cut up chicken
1 can of Campbell's mushroom soup
1 can of Campbell's onion soup
1 can white wine
Mix the mushroom and onion soup. Fill on of the cans with white wine and mix with soup. Add chicken and bake @ 375 for 30 minutes.
Posted by robin at 10:10 PM | Comments (0)
January 30, 2005
Quiche
Book: Jill's Recipes
Chapter: Main Course
Bake at 400 for 10 minutes; reduce oven to 325 for 20 minutes or until quiche is gently set in the middle.
Serves: 5
1 large oil pie crust (see below)
1/2 cup milk
1/2 cup mayonaise
1 cup grated cheddar cheese
4 extra-large or 5 medium eggs
3/4 teaspoon salt
1/2 teaspoon curry powder
1 bunch steamed broccoli or swiss chard
1/2 cup chopped onions steamed with vegetable
Steam the vegetables and drain (chop the swiss chard after cooking). Wisk the milk, mayonaise, salt, curry powder and eggs. Gently mix in the cheese and then the vegetables. Pour all into 9 - 11 inch pie plate or quiche pan.
Oil piecrust -- 1 1/2 C Flour; rub in 1/2 C oil with fingers. Add 1/2 C cold juice or ice water. Stir until mixed through and gently kneed 10 times. Somestimes instead of rolling out the crust, I will press it into the pie plate or quiche pan. By the way, the enamel covered iron quiche-pan are the best.
Posted by at 08:53 AM | Comments (0)
January 03, 2005
Diet Coke Chicken
Diet Coke Chicken submitted by Robin
4 Boneless Chicken Breasts (4 oz. each)
1 cup Ketchup
1 cup Diet Coke
Brown chicken breasts with a little salt and pepper to taste. Add diet coke and ketchup and simmer for about 30 minutes. Serve with rice.
I like to add a few tablespoons of diced green chilis for a little extra zip. This is a very yummy, low cal meal.
This is another Weight Watcher's recipe - 4 points for one chicken breast.
Posted by at 10:14 AM | Comments (0)
December 29, 2004
Rob & Robin's Chili
Rob & Robin's Chili Submitted by: Robin
3 lbs Ground Beef
1 can (14.5 oz) Kidney Beans (drained)
1 Onion - chopped
1 each - Yellow, Red, & Green Bell Pepper
2 cans (14.5 oz) Diced Tomatos
2 cans (8 oz) Tomato Sauce
1 Carrot - grated
2 Jalepeno Peppers seeded and chopped(add more if you like more heat or substitute with Habanero)
2 Anaheim Peppers seeded and chopped
1 tsp salt
4 tsp Worcestershire sauce
1 tsp Cumin
1 can diced Green Chilis
2 cloves Garlic, minced
1 cup Brown Sugar
Fresh Ground Black Pepper
1 Bay Leaf
Brown Ground Beef, season with salt and pepper. Prep all ingredients and add to Crock Pot. Cook on low for six hours. This tends to be a sweeter chili. Add more peppers if you like more heat. You can also use less beef and add more kidney beans if you prefer.
Posted by at 09:20 PM | Comments (0)
Green and Red Enchiladas
Green and Red Enchiladas Submitted by AKathy
Green Enchiladas
1/2 cup cooking oil
1 can cream of chicken soup
Shredded muenster cheese
1/2 container Albuerqueque green chilies, hot or mild
1/2 bunch cilantro, chopped
1 large onion, chopped
2 cloves garlic, chopped
1/2 tsp. cumin
salt to taste
* Fry corn tortillas in oil till soft, not hard. Set aside. Shred cheese and mixwith chopped onion in bowl.
Green Sauce
Saute onion, chopped garlic and chilies, cilantro for 5 minutes. Add can of soup, and can of water. Stir and cook for 5-6 minutes.
Stuff soft, fried tortilla with cheese and onions. Roll and place in a baking dish. Pour sauce over on top. Microwave for 4-5 minutes. Do not overheat. Heat until cheese melts on top. Add sauce and cheese on top and serve.
Red Enchiladas
1/2 cup cooking oil
12 corn tortillas
1 container Red Las Cruces Chili Sauce
Shredded Muenster cheese
1 large onion, chopped
1/2 tsp. cumin
garlic salt
salt to taste
Fry corn tortillas in cooking oil until soft, not hard. Set aside. Shred or grate cheese and mix with chopped onion in bowl.
Red Sauce
Heat red sauce on stove. Add cumin, garlic salt and salt to taste. Simmer. Set aside. Stuff tortillas with grated cheese and onions. Roll and place in baking dish. Pour sauce on top. Top with cheese and onions. Microwave for 4-5 minutes until cheese melts. Add more sauce and cheese. Serve.
If you try them, Rob, let me know how you liked them, OK?? They certainly sound easy enough and could be done up to the microwaving part and that could be done when you get to where you're going so that they'll be fresh!!
Posted by at 08:28 PM | Comments (0)
Turkey Tetrazzini
Turkey Tetrazzini Submitted by: Robin
This is one of my favorite ways to use leftover turkey after the holidays. It's also good with chicken.
2 tbs. vegetable oil
1 shallot, chopped
1 garlic clove, minced
3 tbs. chopped parsley
2 bay leaves
Grated lemon zest
1 lb. pasta (I prefer thinner pasta like Cappelini)
3 Cups turkey cut into bitesize pieces
4 tbs. butter
1/4 cup flour
3 tbs. onion minced
1/2 lb. fresh mushrooms, sliced
2 1/2 cups chicken broth
1 1/2 cup half & half
1 1/2 cup dry white wine (I like Madeira)
1 tsp. salt
1 tsp. pepper
1 tsp. celery salt
1/2 cups shredded parmesan cheese
1/2 cups sliced almonds
1/2 cup bread crumbs
1 egg (optional)
1 cup shredded cheddar cheese (optional)
Sauté shallot and garlic in oil over medium heat for a couple of minutes. Add the mushrooms and all the herbs and continue to sauté for approximately five minutes. Season with salt and pepper. Add lemon zest and set aside for a few minutes.
Cook pasta until tender.
Warm chicken broth. Melt butter and stir in flour to make a roux (be sure to stir it constantly, don't take your eyes off it! Trust me!) Add warm chicken broth to roux and continue to stir for about five minutes until the sauce thickens. Add milk, mushroom mixture and turkey (you can also add an egg for binding). Cook till heated.
Pour mixture over pasta in a 9 x 13" baking pan and mix together. I also like to mix in a little cheddar cheese at this point. Sprinkle the top of the casserole with parmesan cheese, bread crumbs and slivered almonds. Bake in 350 degree over for 20-30 minutes until a crust has form and it starts to bubble.
Posted by at 08:23 PM | Comments (0)
December 22, 2004
French Toast Recipes
French Toast Submitted by Sheila
1 loaf Challah Bread ( a rich egg bread, can substitute french but not as good) torn into 2" pieces.
2, 8 oz. Cream Cheese, cubed
12 eggs, beaten
2 c. milk
2/3 cup maple syrup ( pure tastes best)
1t. vanilla
1/2 t. salt
xxx sugar
In a 9 x 13 pan greased pan ( I use pam) spread half the bread and sprinkle cream cheese cubes evenly, then rest of bread.
Beat eggs, milk,vanilla, salt and syrup together and pour over the bread. Cover and refrigerate overnite. Bake at 375 for 25 minutes then remove cover and bake at 350 for 20 minutes more or until set in the center.
Sprinkle generously with XXX sugar and serve with more syrup.
This is really yummy !!!!!!!!!! I served it at a brunch I catered and they were scraping the pans clean! My grandkids love it too!
Stuffed French Toast Submitted by AKathy
8 slices french bread, cut 1-1/2 inches thick
2 TBSP. softened butter
8 oz. breakfast sausage, cooked, drained and crumbled
1 cup shredded swiss cheese
2 eggs
1/2 cup milk
1-1/2 tsp. suagr
1/4 tsp. cinnamon
* Cut pocket into the crust of each slice of bread. Butter insides of pockets. Toss cooked sausage with swiss cheese. Stuff into pockets. In a shallow bowl, (I use a pie pan) beat eggs, milk, sugar and cinnamon. Dip both sides of bread. Cook on greased, hot griddle until golden on both sides. Serve with warm maple syrup. (This sounds like a weird combination with syrup over something savory but it is very tasty.)
Holiday Morning French Toast Submitted by AKathy
1 cup brown sugar
1/2 cup melted butter
3 tsp. cinnamon, divided
3 tart apples (such as Granny Smith)
1 loaf of french bread (1 inch slices)
6 eggs
1-1/2 cups milk
1 TBSP. vanilla
*Combine brown sugar, butter and 1 tsp. cinnamon in bottom of a 9X13 pan. Add apples, peeled and sliced thin. Toss to coat. Spread in baking pan and arrange bread slices on top. Mix eggs, milk, vanilla and 2tsp. cinnamon. Pour over bread. Refrigerate overnight, covered with foil. Next morning, bake at 375 degrees covered with foil for 40 minutes. Uncover and bake another 5-10 minutes more. Let stand 5 minutes before cutting in squares and serving.
Posted by at 08:31 PM | Comments (0)
Chicken Quesadillas
Chicken Quesadillas Submitted by AKathy
4 skinless, boneless chicken breats
1 Tablespoon Shilling Garlic Pepper
1 med. onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1- 15 ounce can diced tomatoes with juice
8 flour tortillas
2 cups shredded Monterey Jack and Cheddar Cheese
* Chop chicken into small pieces. Fry with garlic pepper until done. Remove from heat. Saute onion, green pepper and garlic with a little butter, till tender. Add tomatoes with juice and simmer until liquid is absorbed. Lightly brown tortillas on both sides in a non-stick frying pan. Place 4 tortillas in single layers on cookie sheets. Sprinkle each with 1/4 cup of cheese mixture. Top each with 1/4 of chicken and then 1/4 of tomato mixture. Sprinkle each with 1/4 cup more of cheese. Top each with another tortilla. Bake at 375 degrees for about 10-15 or until cheese melts. Cut into wedges and serve with sour cream, guacamole and salsa if desired. (I make these in the morning and then refrigerate until I need to bake them. They also freze very well. I put wax paper between them and freeze in a ziploc bag. Then when I want to make them, I do it from the frozen state and it doesn't take much longer than when they're first made. They can be used as an appetizer or main dish, depending on how big you cut the wedges. My family absolutely adores these. I even made them for my Mexican son-in-law and he gave them a big thumbs up! I usually serve these with Spanish Rice and refried beans.
Posted by at 08:27 PM | Comments (0)
Chinese Smoked Chicken and Chinese Spaghetti
Chinese Smoked Chicken and Chinese Spaghetti Submitted by AKathy
Chinese Smoked Chicken
6 TBSP. soy sauce
3 TBSP. hoisin sauce (found in the Oriental section of Supermarket)
2 TBSP. dry white wine
1 green onion, chopped
1 TBSP. brown sugar
1 TBSP. finely minced fresh ginger
1 tsp. liquid smoke
1-3 3/4 pound whole chicken
* Wash chicken and put into an oven roasting bag. Mix rest of ingredients and pour over chicken. (this mixture will smell and look very strong but trust me, it very delicately flavors the poultry) Seal tight and refrigerate overnight, turning occasionally. Next day, poke 5 holes in the top of the bag. Place in a shallow pan (9X13 works well) Bake at 350 degrees for 1-1/2 hours. Serve with the hot marinade for dipping.
Chinese Spaghetti
One 7 oz. pkg. vermicilli
1/4 cup oil
1/2 pound fresh mushrooms, sliced
1 bunch green onions, chopped
1 medium carrot, shredded (I julienne these)
1/4 cup Kikomen soy sauce (the cheaper stuff is too salty!!)
1/2 tsp. sugar
1/4 tsp. crushed red pepper flakes
*Cook vermicilli according to package instructions. Drain and rinse with hot water. In medium hot oil, saute carrots, mushrooms and green onions. Mix in vermicilli. Add soy sauce, sugar and red pepper flakes. Toss gently to mix. Serve hot or cold. Enjoy!!
Posted by at 08:27 PM | Comments (0)
Borsch
Borsch submitted by Darren
2 C Diced beets
4 C Shredded cabbage
3 lb beef shinbone (or any beef bone, soupbone etc.)
2 lb Beef brisket cut into 1 inch pieces
3 1/2 C Canned tomatoes
3/4 C Lemon juice
6 Garlic cloves (minced)
1/4 C chopped parsley
1 small bay leaf
1 Tsp paprika
3 Tbs sugar
1 Tsp salt
Ground pepper to taste
Sour cream
Cover bone and meat in 2 Qt water and bring to boil.
Cover and simmer for 1 hour. Add vegetables, lemon
juice, and seasonings then simmer for 2 hours. Remove
bone and trim meat from bone. Simmer additional 10
minutes. Serve with dollop of sour cream. Serves 6.
Posted by at 08:26 PM | Comments (0)
Quick and Easy Cannoli
Quick and Easy Cannoli Submitted by Marilyn
FILLING:
4 cups ricotta cheese
1 ½ cups confectioner's sugar
2 tsp. almond extract
¼ cup minced candied fruit
1 cup mini chocolate morsels
½ cup candied cherries, halved
4 tbls powdered sugar to sift
Drain ricotta of excess moisture. Mix ricotta cheese, powdered sugar, almond extract and candied fruit. Mix until well blended. Fold in chocolate morsels. Refrigerate to allow flavors to permeate and firm. Stuff shells shortly before serving to keep shells crisp. Place a cherry half on each end of cannoli and dust lightly with powdered sugar
This recipe makes enough filling for 18 large or 36 small shells. Shells are purchased at Lunardi's 6 large for $3 or 12 small for $3. Other specialty stores may have these, also.
Posted by at 08:26 PM | Comments (1)
Sweet and Sour Beef and Beans
Sweet and Sour Beef and Beans Submitted by Marilyn
3 tbl Butter or Margarine
1 ½ lbs Beef Tri-tip (cut-up into bite size chunks)
flour & pepper to cover meat
3 medium onions coarsely chopped
1 can (15oz) Pineapple chunks (do not drain)
1 can (27oz) Kidney Beans (do not drain)
2 cans (14oz) cut up Tomatoes (do not drain)
½ cup brown sugar
½ cup raisins
juice of 1 lemon
1-2 teas. Worcestershire sauce
Flour & pepper meat. Brown in butter. Add onions when meat is about half done browning.
Meanwhile, in another large soup pot, combine all other ingredients except lemon juice. Add meat and onions. Deglaze pan with lemon juice then add to soup pot. Stir and bring to boil. Reduce heat to simmer with pot covered for 1 hour. Turn off. Let steep for 2 hours. Serve. May need salt to taste.
MODIFICATIONS:
3 T Olive oil; 2 med. onions
3 teas beef boullion flavor
3/4 cup raisins
Posted by at 08:24 PM | Comments (0)
December 15, 2004
Hearty Mac & Beans
Hearty Mac & Beans Submitted by Razzle
1 can (16oz.) Red Beans
1 cup dry corn or rice macaroni-shaped pasta
1 tablespoon butter
1/2 cup cubed cheddar cheese (sharp or medium)
water, for cooking pasta
seasonings - optional (salt, pepper, oregano, basil, garlic, onion, etc.)
Boil water and add pasta. Cook according to box directions, or boil until al-dente (just barely tender). While pasta is cooking, drain beans and set aside. Drain pasta when finished, and then place pasta in medium saucepan.
Toss with butter as soon as possible to coat pasta and keep it from sticking together. Add beans and cheese, and any seasonings if desired, stirring over lowest heat setting on stove (low or warm) until beans are hot and cheese has melted. May add a little bit of milk, salsa, tomato juice or water for extra liquid. Serve while hot, with steamed zucchini squash or other vegetable of your choice.
Variation: Add cooked corn kernels along with beans, if using rice pasta.
Recipe makes 2-3 good-sized servings, and is easily doubled if you need more servings. Makes a great leftover for lunch the next day.
Posted by at 08:29 PM | Comments (0)
December 13, 2004
Spicy Beans and Rice
Spicy Beans and Rice Submitted by Vogkat
1-2 lbs. ground chuck
2 packets Taco seasoning mix
1 package Spanish Rice
1 bottle Taco sauce (your call on hot or mild)
3 cans of beans (I use 1-Chili, 1-light red & 1-dark red)
1 Tablespoon Chili Powder
1 Tsp. crushed Chilies
1 Tsp. dried chopped onions
garlic powder
salt & pepper
Brown ground chuck, salt & pepper. When done, mix with dry Taco Seasoning. Put into crock pot. Make spanish rice according to package. Add to crock pot. Add rest of ingredients and let cook for an hour or so. Makes a great carry-in dish. I also add about a Teaspoon of this great green chili sauce that a friend brought me from North Carolina. It's a dish I love that just kills me !!! Don't eat it unless you can handle the spices, ok???
Posted by at 08:32 PM | Comments (0)
A Different Kind of BBQ
A Different Kind of BBQ Submitted by Sheila
This has been a long time favorite, really easy, really inexpensive and enough to feed a crowd !
In a large roasting pan put:
3 to 4 pounds beef and pork cubes
( packaged stew meat works great, do not use fatty cuts like chuck)
2 or 3 large yellow onions, diced
1 whole pkg celery stalks, finely sliced, leaves and all
6 beef bullion cubes
enough water to just cover
Roast covered for about 3 hours at 350 degrees.
To test for doneness try shredding with two forks, if easily done then continue ( if not recover and roast 30 more minutes)
Shred, by pulling apart with two forks add one large bottle heinz ketchup, stir well, taste and add salt, pepper and garlic powder to suit your taste. Put back into oven and continue to cook, covered,30 minutes, uncover and cook until sauce thickens a bit.
Thats it!!!!!!! serve on buns or onion rolls or even over rice, rolled up in soft tortillas, whatever.
Recipe can be doubled for when the whole army is expected!
Can make the day before and just reheat and it freezes well.
This is very mild flavored and seasonings can be added to spice it up if you prefer.
Posted by at 08:30 PM | Comments (0)
December 03, 2004
Steak and Rice
Steak and Rice Submitted by Judith, Charles' Wife
This is a Tuesday & Thursday night class favorite. Charles brings it to all of our potlucks and we gobble it up! When we got the recipe today we all planned to make it this weekend. :)
Thin steak [cut into small pieces]
Yellow summer squash
1 onion [chopped]
minced garlic
salt, pepper and garlic powder to tasted
Brown steak [in a little oil] add onions and minced garlic. Season with salt, pepper and garlic powder.
Cut squash into round slices. Once meat is browned add squash and stir. Cover and simmer on medium heat. It is done when the squash is tender.
Onion Rice
Cut up an onion and sauté in 1 ½ cubes butter, season with salt. Once the onion is soft, add 2 cups of rice and 4 cups of boiling water. Simmer for 20-25 minutes. When rice is done top with the steak and squash mixture.
Posted by at 08:08 PM | Comments (0)