RUMAKI
“This is a tasty appetizer made with chicken livers, water chestnuts, and pineapple wrapped in bacon.”
¼ cup soy sauce
¼ cup vinegar
2 tablespoons white sugar
1 pound chicken livers, rinsed and trimmed
10 water chestnuts
3-oz. pineapple chunks, drained
5 slices bacon cut in half, crosswise
1.Whisk the soy sauce, vinegar, and sugar together in a bowl until sugar is completely dissolved; pour into a large skillet and place over medium heat. Cook the chicken livers in the sauce until no longer pink in the center and juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165^. Slice the livers into bite-size pieces.
2. Preheat oven to 425^.
3. Place one piece of liver, a water chestnut, and a pineapple chunk on a piece of bacon and secure the bacon wrap with a toothpick by inserting through all ingredients. Place on a baking tray, and repeat until all ingredients have been wrapped.
4. Bake in a preheated oven on the second rack until the bacon is crispy, about 5 minutes. Serve hot.
Yield: 10 servings.
Sunday, January 31, 2010
Thursday, January 28, 2010
CAJUN CHICKEN LASAGNA
CAJUN CHICKEN LASAGNA
1 (16-oz.) package lasagna noodles
1 lb. Andouille sausage, quartered lengthwise and sliced
1 lb. Skinless, boneless chicken breast halves, cut into chunks
2 tsp. Cajun seasoning
1 tsp. dried sage
½ cup chopped onion
½ cup chopped celery
¼ cup chopped red bell pepper
1 Tbsp. finely chopped garlic
2 (10-oz.) containers Alfredo sauce, divided
1-1/2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Preheat oven to 325^. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dent; drain.
In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no logger pink and juices run cleat, about 8 minutes. Remove meat from skillet, with a slotted spoon, and set aside. Sauté onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container Alfredo sauce.
Lightly grease a 9x13-inch-baking dish. Cover bottom with 4 lasagna noodles. Repeat layers. And cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese.
Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.
Yield: 12 servings.
1 (16-oz.) package lasagna noodles
1 lb. Andouille sausage, quartered lengthwise and sliced
1 lb. Skinless, boneless chicken breast halves, cut into chunks
2 tsp. Cajun seasoning
1 tsp. dried sage
½ cup chopped onion
½ cup chopped celery
¼ cup chopped red bell pepper
1 Tbsp. finely chopped garlic
2 (10-oz.) containers Alfredo sauce, divided
1-1/2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Preheat oven to 325^. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dent; drain.
In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no logger pink and juices run cleat, about 8 minutes. Remove meat from skillet, with a slotted spoon, and set aside. Sauté onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container Alfredo sauce.
Lightly grease a 9x13-inch-baking dish. Cover bottom with 4 lasagna noodles. Repeat layers. And cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese.
Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.
Yield: 12 servings.
SEAFOOD STUFFED MUSHROOMS
SEAFOOD STUFFED MUSHROOMS
1 cup fish, crab meat or chopped shrimp, cooked and flaked
24 large mushrooms
2 Tbsp. butter
2 Tbsp. onion, finely chopped
2 Tbsp. celery, finely chopped
1-cup fresh whole wheat bread crumbs
1 Tbsp. pimentos, chopped
1 Tbsp. mayonnaise
1 Tbsp. fresh lemon
1/8 tsp. cayenne
1/8 tsp. salt
Remove stems from clean mushrooms. Brush mushroom caps with oil and place on a baking sheet. Finely chop half the stems and sauté in butter with onion and celery. In a small mixing bowl, combine sautéed vegetables with remaining ingredients. Stuff each mushroom cap. Sprinkle with paprika and bake at 350^ for 5 minutes.
1 cup fish, crab meat or chopped shrimp, cooked and flaked
24 large mushrooms
2 Tbsp. butter
2 Tbsp. onion, finely chopped
2 Tbsp. celery, finely chopped
1-cup fresh whole wheat bread crumbs
1 Tbsp. pimentos, chopped
1 Tbsp. mayonnaise
1 Tbsp. fresh lemon
1/8 tsp. cayenne
1/8 tsp. salt
Remove stems from clean mushrooms. Brush mushroom caps with oil and place on a baking sheet. Finely chop half the stems and sauté in butter with onion and celery. In a small mixing bowl, combine sautéed vegetables with remaining ingredients. Stuff each mushroom cap. Sprinkle with paprika and bake at 350^ for 5 minutes.
SHRIMP STUFFED MUSHROOMS
SHRIMP STUFFED MUSHROOMS
“Mushrooms are stuffed with tasty bacon flavored shrimp mixture, then
topped with Cheddar cheese.”
2 lbs. large mushrooms
¾ lb. cooked baby shrimp
1-cup bacon flavored crackers
1-cup cream cheese softened
½ cup sharp shredded Cheddar cheese
Preheat oven to 425^. Lightly grease a medium-baking dish.
Remove stems from mushrooms. Finely chop stems, and set aside. Arrange cap cavity side up in a baking dish.
In a medium bowl, mix the mushroom stems, cooked baby shrimp, crushed bacon flavored crackers and cream cheese.
Stuff mushroom caps generously with the mushroom stem mixture. Top with sharp Cheddar cheese.
Bake in preheated oven 8 to 10 minutes. or until cheese is melted and slightly browned.
Yield: 10 servings.
“Mushrooms are stuffed with tasty bacon flavored shrimp mixture, then
topped with Cheddar cheese.”
2 lbs. large mushrooms
¾ lb. cooked baby shrimp
1-cup bacon flavored crackers
1-cup cream cheese softened
½ cup sharp shredded Cheddar cheese
Preheat oven to 425^. Lightly grease a medium-baking dish.
Remove stems from mushrooms. Finely chop stems, and set aside. Arrange cap cavity side up in a baking dish.
In a medium bowl, mix the mushroom stems, cooked baby shrimp, crushed bacon flavored crackers and cream cheese.
Stuff mushroom caps generously with the mushroom stem mixture. Top with sharp Cheddar cheese.
Bake in preheated oven 8 to 10 minutes. or until cheese is melted and slightly browned.
Yield: 10 servings.
Saturday, January 23, 2010
PULLED PORK SANDWICHES with ROOT BEER BARBECUE SAUCE
PULLED PORK SANDWICHES with ROOT BEER BARBECUE SAUCE
1 2-1/2 to 3 lbs. Pork sirloin roast
½ tsp. pepper
1 Tbsp. cooking oil
2 medium onions cut into thin wedges
1 cup root beer
2 Tbsp. minced garlic
3 cups root beer (two 12-oz. cans or bottles)
1 cup bottled chili sauce
¼ tsp. root beer concentrate (optional)
6-8 dashes hot pepper sauce (optional)
8-10 hamburger buns, split, and toasted if desired
Lettuce leaves (optional)
Tomato slices (optional)
Trim fat from meat, if necessary, cut roast to fit in crock-pot. Sprinkle meat with salt and pepper. In a large skillet brown roast on all sides in hot oil. Drain. Transfer meat to a 3-1/2 to 4 or 5-qt. cock pot. Add onions, the 1-cup root beer, and garlic. Cover; cook on Low-hear setting for 8-10 hours or on high setting for 4-5 hours.
2. Meanwhile, for sauce, in a medium saucepan combine the 2 cans or bottles of root beer and bottled chili sauce. Bring to boiling; reduce heat.
3. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if desired.
4. Transfer roast to a cutting board or serving platter. With a slotted spoon, remove the onions from juices and place on serving platter. Discard juices. Using two forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions, spoon on sauce.
Yield: 8-10 servings.
1 2-1/2 to 3 lbs. Pork sirloin roast
½ tsp. pepper
1 Tbsp. cooking oil
2 medium onions cut into thin wedges
1 cup root beer
2 Tbsp. minced garlic
3 cups root beer (two 12-oz. cans or bottles)
1 cup bottled chili sauce
¼ tsp. root beer concentrate (optional)
6-8 dashes hot pepper sauce (optional)
8-10 hamburger buns, split, and toasted if desired
Lettuce leaves (optional)
Tomato slices (optional)
Trim fat from meat, if necessary, cut roast to fit in crock-pot. Sprinkle meat with salt and pepper. In a large skillet brown roast on all sides in hot oil. Drain. Transfer meat to a 3-1/2 to 4 or 5-qt. cock pot. Add onions, the 1-cup root beer, and garlic. Cover; cook on Low-hear setting for 8-10 hours or on high setting for 4-5 hours.
2. Meanwhile, for sauce, in a medium saucepan combine the 2 cans or bottles of root beer and bottled chili sauce. Bring to boiling; reduce heat.
3. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if desired.
4. Transfer roast to a cutting board or serving platter. With a slotted spoon, remove the onions from juices and place on serving platter. Discard juices. Using two forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions, spoon on sauce.
Yield: 8-10 servings.
Friday, January 22, 2010
BLACK LUNG BRAISED BRISKET
BLACK LUNG BRAISED BRISKET
½ cup red wine
¼ cup Worcestershire sauce
¼ cup liquid smoke flavoring
1 Tbsp. molasses
2 tsp. onion powder
2 tsp. garlic powder
salt and pepper to taste
1 (3-lb.) beef brisket
2 (14-oz.) can beef broth
1.Whisk together the red wine, Worcestershire sauce, liquid smoke, molasses, onion powder, garlic powder, salt, and pepper in a bowl; pour into a resealable plastic bag. Add the brisket, coat with the marinade, squeeze out excess air, and seal the bag. Marinate overnight in the refrigerator.
2. Remove the brisket from the marinade and shake off excess. Reserve the remaining marinade. Heat a deep skillet over medium-high heat. Cook the brisket until browned on both sides, about 5 minutes per side.
3. Pour the reserved marinade into the skillet along with the beef broth. Bring to a boil; reduce heat to medium-low, cover, and simmer until the brisket can be pulled apart with a fork, 2-1/2-3 hours.
Yield: 8 servings.
½ cup red wine
¼ cup Worcestershire sauce
¼ cup liquid smoke flavoring
1 Tbsp. molasses
2 tsp. onion powder
2 tsp. garlic powder
salt and pepper to taste
1 (3-lb.) beef brisket
2 (14-oz.) can beef broth
1.Whisk together the red wine, Worcestershire sauce, liquid smoke, molasses, onion powder, garlic powder, salt, and pepper in a bowl; pour into a resealable plastic bag. Add the brisket, coat with the marinade, squeeze out excess air, and seal the bag. Marinate overnight in the refrigerator.
2. Remove the brisket from the marinade and shake off excess. Reserve the remaining marinade. Heat a deep skillet over medium-high heat. Cook the brisket until browned on both sides, about 5 minutes per side.
3. Pour the reserved marinade into the skillet along with the beef broth. Bring to a boil; reduce heat to medium-low, cover, and simmer until the brisket can be pulled apart with a fork, 2-1/2-3 hours.
Yield: 8 servings.
VANILLA CREPES
VANILLA CREPES
Crepes are made with extra vanilla for a heavenly aroma”
1-1/2 cups milk
3 egg yolks
2 Tbsp. vanilla extract
1-1/2 cups all-purpose flour
2 Tbsp. sugar
½ tsp. salt
5 Tbsp. melted butter
In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about ¼ cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
Yield: 12 servings.
Crepes are made with extra vanilla for a heavenly aroma”
1-1/2 cups milk
3 egg yolks
2 Tbsp. vanilla extract
1-1/2 cups all-purpose flour
2 Tbsp. sugar
½ tsp. salt
5 Tbsp. melted butter
In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about ¼ cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
Yield: 12 servings.
SIX CAN CHICKEN TORTILLA SOUP
SIX CAN CHICKEN TORTILLA SOUP
“Only 6 canned ingredients! Serve over tortilla chips, and top
with shredded cheese”
1 (15-pz.) can whole kernel corn, drained
2 (14-oz.) cans chicken broth
1 (10-oz.) can chunk chicken
1 (15-oz.) can black beans
1 (10-oz.) can diced tomatoes with green chile peppers, drained
Open the cans of corn, chicken broth, chunk chicken, black beans and diced tomatoes with green chilies. Pour everything into a large saucepan or stockpot. Simmer over medium heat until chicken is heated through.
Yield: 6 servings.
“Only 6 canned ingredients! Serve over tortilla chips, and top
with shredded cheese”
1 (15-pz.) can whole kernel corn, drained
2 (14-oz.) cans chicken broth
1 (10-oz.) can chunk chicken
1 (15-oz.) can black beans
1 (10-oz.) can diced tomatoes with green chile peppers, drained
Open the cans of corn, chicken broth, chunk chicken, black beans and diced tomatoes with green chilies. Pour everything into a large saucepan or stockpot. Simmer over medium heat until chicken is heated through.
Yield: 6 servings.
CHICKEN SPAGHETTI CASSEROLE ll
CHICKEN SPAGHETTI CASSEROLE ll
1 (2-3 lb.) whole chicken
1-1/2 cups chopped celery
1 cup chopped onion
1 tsp. dried parsley
1 (16-oz.) package uncooked spaghetti
1 (8-oz.) package Cheddar cheese
2 (10.75-oz. each) cans cream of mushroom soup
1 (6-oz.) can sliced mushrooms, drained
Bring a large pot of salted water to a boil. Add chicken and boil for 35-45 minutes, or until no longer pink inside. Remove chicken from pot, reserving chicken cooking broth in pot, and let cool before deboning. Remove chicken meat from bones and shred. Set aside
In pot with chicken broth, combine the celery, onion, parsley and spaghetti. Bring to a boil and cook 8-10 minutes or until spaghetti is al dente. Drain, reserving 1 cup of broth.
Preheat oven to 350^.
Return drained noodles, celery, onion and parsley to the pot. Add reserved chicken broth, shredded chicken, and cream of mushroom soup and mushroom slices. Stir together, then evenly fold and spread mixture into an 8x13-inch baking dish and sprinkle with the cheese. Bake at 350^ for 20 minutes, or until cheese is melted and bubbly.
Yield: 9 servings.
1 (2-3 lb.) whole chicken
1-1/2 cups chopped celery
1 cup chopped onion
1 tsp. dried parsley
1 (16-oz.) package uncooked spaghetti
1 (8-oz.) package Cheddar cheese
2 (10.75-oz. each) cans cream of mushroom soup
1 (6-oz.) can sliced mushrooms, drained
Bring a large pot of salted water to a boil. Add chicken and boil for 35-45 minutes, or until no longer pink inside. Remove chicken from pot, reserving chicken cooking broth in pot, and let cool before deboning. Remove chicken meat from bones and shred. Set aside
In pot with chicken broth, combine the celery, onion, parsley and spaghetti. Bring to a boil and cook 8-10 minutes or until spaghetti is al dente. Drain, reserving 1 cup of broth.
Preheat oven to 350^.
Return drained noodles, celery, onion and parsley to the pot. Add reserved chicken broth, shredded chicken, and cream of mushroom soup and mushroom slices. Stir together, then evenly fold and spread mixture into an 8x13-inch baking dish and sprinkle with the cheese. Bake at 350^ for 20 minutes, or until cheese is melted and bubbly.
Yield: 9 servings.
CHICKEN TORTILLA SOUP VIIl
CHICKEN TORTILLA SOUP VIIl
“The base for this chicken stew with Mexican seasonings is made by combining chicken broth and salsa with half-and-half and condensed cream of chicken soup. Garnish with tortilla chips and grated cheese”
3 cloves garlic, minced
1 onion, chopped
3 Tbsp. margarine
2 Tbsp. all-purpose flour
3 (14-oz.) cans chicken broth
4 cups half-and-half
1 (10.75-oz.) can condensed cream of chicken soup
1 cup fresh salsa
1 (15-oz.) can creamed corn
6 boneless chicken breast halves, cooked, skinned
2 tsp. ground cumin
1 (1.27-oz.) packet dry fajita seasoning
3 Tbsp. chopped fresh cilantro
16-oz.) tortilla chips
8 oz. shredded Monterey jack cheese
In a large pot over medium heat, sauté the garlic and onion in the butter or margarine for 5 minutes; add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.
Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 Tbsp. cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chops into individual bowls, add ½-oz. shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips and remaining ½-oz. cheese and remaining 1-Tbsp. cilantro, and serve.
Yield: 8 servings.
“The base for this chicken stew with Mexican seasonings is made by combining chicken broth and salsa with half-and-half and condensed cream of chicken soup. Garnish with tortilla chips and grated cheese”
3 cloves garlic, minced
1 onion, chopped
3 Tbsp. margarine
2 Tbsp. all-purpose flour
3 (14-oz.) cans chicken broth
4 cups half-and-half
1 (10.75-oz.) can condensed cream of chicken soup
1 cup fresh salsa
1 (15-oz.) can creamed corn
6 boneless chicken breast halves, cooked, skinned
2 tsp. ground cumin
1 (1.27-oz.) packet dry fajita seasoning
3 Tbsp. chopped fresh cilantro
16-oz.) tortilla chips
8 oz. shredded Monterey jack cheese
In a large pot over medium heat, sauté the garlic and onion in the butter or margarine for 5 minutes; add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.
Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 Tbsp. cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chops into individual bowls, add ½-oz. shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips and remaining ½-oz. cheese and remaining 1-Tbsp. cilantro, and serve.
Yield: 8 servings.
CHICKEN TORTILLA SOUP VI
CHICKEN TORTILLA SOUP VI
“Lemon juice brightens the flavor in this chicken corn and salsa soup
seasoned with cumin and chili powder. Garnish with tortilla chips.
Grated cheese and a dollop of sour cream.”
2 skinless boneless, chicken breast
½ tsp. olive oil
½ tsp. minced garlic
½ tsp. chili powder
1 Tbsp. lemon juice
1 cup chunky salsa
8-oz. corn tortilla chips
½ cup shredded Monterey jack cheese, optional
In a large pot over medium heat, sauté the chicken in oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20-30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with Monterey Jack cheese and a little sour cream.
Yield: 4 servings.
“Lemon juice brightens the flavor in this chicken corn and salsa soup
seasoned with cumin and chili powder. Garnish with tortilla chips.
Grated cheese and a dollop of sour cream.”
2 skinless boneless, chicken breast
½ tsp. olive oil
½ tsp. minced garlic
½ tsp. chili powder
1 Tbsp. lemon juice
1 cup chunky salsa
8-oz. corn tortilla chips
½ cup shredded Monterey jack cheese, optional
In a large pot over medium heat, sauté the chicken in oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20-30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with Monterey Jack cheese and a little sour cream.
Yield: 4 servings.
UN-FRIED FRENCH FRIES
UN-FRIED FRENCH FRIES
5 large baking potatoes
Light vegetable oil spray
2 large egg whites
1 tbsp Cajun spice
Preheat oven to 400 degrees
Slice each potato lengthwise into 1/4 inch ovals, then slice each oval lengthwise into matchsticks.
Coat a baking sheet with 3 sprays of the vegetable spray.
Combine the egg whites and Cajun spice in a bowl. Add the matchstick potatoes and mix to coat. Pour the coated potatoes onto the prepared baking sheet and spread them out into a single layer, leaving a little space between.
Place the baking sheet on the bottom shelf of the oven. Bake from 40 to 45 minutes, until the fries are crispy, turning them every 6 to 8 minutes with a spatula so that they brown evenly. Serve immediately.
5 large baking potatoes
Light vegetable oil spray
2 large egg whites
1 tbsp Cajun spice
Preheat oven to 400 degrees
Slice each potato lengthwise into 1/4 inch ovals, then slice each oval lengthwise into matchsticks.
Coat a baking sheet with 3 sprays of the vegetable spray.
Combine the egg whites and Cajun spice in a bowl. Add the matchstick potatoes and mix to coat. Pour the coated potatoes onto the prepared baking sheet and spread them out into a single layer, leaving a little space between.
Place the baking sheet on the bottom shelf of the oven. Bake from 40 to 45 minutes, until the fries are crispy, turning them every 6 to 8 minutes with a spatula so that they brown evenly. Serve immediately.
Tuesday, January 12, 2010
BAKED BEEF STEW
BAKED BEEF STEW
4 (14.5-oz.) cans diced tomatoes
4 cups water
¾-cup quick-cooking tapioca
2 Tbsp. and 2 tsp. sugar
2 Tbsp. salt
2 tsp. pepper
8 lbs. Lean beef stew meat, cut into 1-inch cubes
16 medium carrots cut into 1-inch chunks
12 medium potatoes, peeled and quartered
8 celery ribs cut into ¾-inch chunks
4 medium onions cut into chunks
4 slices bread, cubed
This has been scaled to yield a new amount (32)
The directions below still refer to the original recipe amount yield (8)
In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Add remaining ingredients, mix well. Pour into a greased 13-in. x 9-in. x 2-in. or 3-qt. baking dish.
Cover and bake at 375^ for 1-3/4 to 2 hours or until meat and vegetables are tender.
4 (14.5-oz.) cans diced tomatoes
4 cups water
¾-cup quick-cooking tapioca
2 Tbsp. and 2 tsp. sugar
2 Tbsp. salt
2 tsp. pepper
8 lbs. Lean beef stew meat, cut into 1-inch cubes
16 medium carrots cut into 1-inch chunks
12 medium potatoes, peeled and quartered
8 celery ribs cut into ¾-inch chunks
4 medium onions cut into chunks
4 slices bread, cubed
This has been scaled to yield a new amount (32)
The directions below still refer to the original recipe amount yield (8)
In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Add remaining ingredients, mix well. Pour into a greased 13-in. x 9-in. x 2-in. or 3-qt. baking dish.
Cover and bake at 375^ for 1-3/4 to 2 hours or until meat and vegetables are tender.
SPICY CILANTRO DRESSING
SPICY CILANTRO DRESSING
2 Tbsp. fresh lime juice
1 Tbsp. white wine vinegar
1 Tbsp. Worcestershire sauce
½ cup coarsely chopped fresh cilantro
2 whole green onions, finely chopped
2 fresh jalapeno peppers, seeded and chopped
1 cup sour cream
1 cup mayonnaise
salt and pepper to taste
Place limejuice, vinegar, Worcestershire sauce, cilantro, green onions, and jalapeno peppers together in a blender of food processor. Process until well blended and smooth. Add sour cream and mayonnaise. Process again until smooth and creamy, scraping down the sides of the container as necessary. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
Yield: 20 servings.
2 Tbsp. fresh lime juice
1 Tbsp. white wine vinegar
1 Tbsp. Worcestershire sauce
½ cup coarsely chopped fresh cilantro
2 whole green onions, finely chopped
2 fresh jalapeno peppers, seeded and chopped
1 cup sour cream
1 cup mayonnaise
salt and pepper to taste
Place limejuice, vinegar, Worcestershire sauce, cilantro, green onions, and jalapeno peppers together in a blender of food processor. Process until well blended and smooth. Add sour cream and mayonnaise. Process again until smooth and creamy, scraping down the sides of the container as necessary. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
Yield: 20 servings.
HONEY CORN BREAD
HONEY CORN BREAD
1 cup all–purpose flour
¾ cup cornmeal
¼ cup sugar
1 tsp. baking powder
1 tsp. baking soda
Dash salt
1-1/3 cup half-and-half cream
1 cup frozen corn
¼ cup butter or margarine, melted
¼ cup honey
1 egg
3 tsp. vanilla extract
In a bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another bowl, combine the remaining ingredients; stir into dry ingredients just until moistened.
Pour into a greased 9-1n. ovenproof skillet. Bake at 425^ foe 30-35 minutes or until toothpick inserted near the center comes out clean. Cut into wedges, serve warm.
Yield: 6 servings.
1 cup all–purpose flour
¾ cup cornmeal
¼ cup sugar
1 tsp. baking powder
1 tsp. baking soda
Dash salt
1-1/3 cup half-and-half cream
1 cup frozen corn
¼ cup butter or margarine, melted
¼ cup honey
1 egg
3 tsp. vanilla extract
In a bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another bowl, combine the remaining ingredients; stir into dry ingredients just until moistened.
Pour into a greased 9-1n. ovenproof skillet. Bake at 425^ foe 30-35 minutes or until toothpick inserted near the center comes out clean. Cut into wedges, serve warm.
Yield: 6 servings.
Monday, January 4, 2010
SAUSAGE STUFFED JALAPENOS
SAUSAGE STUFFED JALAPENOS
1 lb.ground pork sausage
1 (8-oz.) package cream cheese, softened
1 cup shredded Parmesan
1 large fresh jalapeno peppers, halved lengthwise and seeded
1 (8-oz.) bottle Ranch dressing, optional
Preheat oven to 425^
Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
In a bowl, mix sausage, cream cheese and Parmesan cheese. Spoon about 1 Tbsp. sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.
Yield: 12 servings.
1 lb.ground pork sausage
1 (8-oz.) package cream cheese, softened
1 cup shredded Parmesan
1 large fresh jalapeno peppers, halved lengthwise and seeded
1 (8-oz.) bottle Ranch dressing, optional
Preheat oven to 425^
Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
In a bowl, mix sausage, cream cheese and Parmesan cheese. Spoon about 1 Tbsp. sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.
Yield: 12 servings.
REUBEN DOGS
REUBEN DOGS
4 all beef franks
4 tsp. spicy brown mustard
12 slices deli pastrami
4 sourdough French rolls, halved horizontally and toasted
4 slices Swiss cheese cut in half diagonally
1 cup prepared sauerkraut
Thousand Island salad dressing
Set up grill for direct cooking over medium heat. Oil grate. when ready to start cooking. Spread each frank on all sides with 1-tsp. mustard. Wrap 3 slices of pastrami around each frank.
Grill pastrami-wrapped franks on hot oiled grill. Cook 12 to 16 minutes or until heated through turning frequently. Serve franks hot on toasted French rolls with sliced cheese and sauerkraut. Top with Thousand Island salad dressing.
Indoor method: Prepare franks as directed. Preheat broiler. Place franks on a wire rack over a foiled-lined baking sheet or broiler pan. Cook 6-8-inches from heat source for 12-16 minutes turning frequently. Serve as directed.
4 all beef franks
4 tsp. spicy brown mustard
12 slices deli pastrami
4 sourdough French rolls, halved horizontally and toasted
4 slices Swiss cheese cut in half diagonally
1 cup prepared sauerkraut
Thousand Island salad dressing
Set up grill for direct cooking over medium heat. Oil grate. when ready to start cooking. Spread each frank on all sides with 1-tsp. mustard. Wrap 3 slices of pastrami around each frank.
Grill pastrami-wrapped franks on hot oiled grill. Cook 12 to 16 minutes or until heated through turning frequently. Serve franks hot on toasted French rolls with sliced cheese and sauerkraut. Top with Thousand Island salad dressing.
Indoor method: Prepare franks as directed. Preheat broiler. Place franks on a wire rack over a foiled-lined baking sheet or broiler pan. Cook 6-8-inches from heat source for 12-16 minutes turning frequently. Serve as directed.
Friday, January 1, 2010
MELT-in-YOUR- MOUTH MEAT LOAF
MELT-in-YOUR- MOUTH MEAT LOAF
(CROCK POT)
2 eggs
¾ cup milk
2/3 cup seasoned breadcrumbs
2 tsp. dried minced onions
1 tsp. salt
½ tsp. rubbed sage1-1/2-lbs. Ground beef
¼ cup ketchup
2 Tbsp. brown sugar
1 tsp. ground mustard
½ tsp. Worcestershire sauce
In a large bowl, combine the first 6 ingredients. Crumble beef over mixture and mix well (mixture will be moist.) Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on LOW for 5-6 hours or until a meat thermometer reaches 160^.
In a small bowl, whisk the ketchup, brown sugar, mustard and Worcest5ershire sauce. Spoon over meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting.
Yield: 6 servings.
(CROCK POT)
2 eggs
¾ cup milk
2/3 cup seasoned breadcrumbs
2 tsp. dried minced onions
1 tsp. salt
½ tsp. rubbed sage1-1/2-lbs. Ground beef
¼ cup ketchup
2 Tbsp. brown sugar
1 tsp. ground mustard
½ tsp. Worcestershire sauce
In a large bowl, combine the first 6 ingredients. Crumble beef over mixture and mix well (mixture will be moist.) Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on LOW for 5-6 hours or until a meat thermometer reaches 160^.
In a small bowl, whisk the ketchup, brown sugar, mustard and Worcest5ershire sauce. Spoon over meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting.
Yield: 6 servings.
ITALIAN POT ROAST
ITALIAN POT ROAST
1 Tbsp. all-purpose flour
1 large oven roasting bag
1 beef chuck roast (3 lbs.)
1-2/3-cups water
1 can (10-3/4-oz.) condensed tomato soup, undiluted
1 envelope onion soup mix
1-1/2- tsp. Italian seasoning
1 garlic clove, minced
¼-cup cornstarch
¼-cup cold water
Sprinkle flour into oven bag; shake to coat. Place in a 13-x-9-in. baking pan; add the roast. In a small bowl, combine the water, tomato soup, soup mix, Italian seasoning and garlic; pour into oven bag.
Cut six ½-in. slits in top of bag; close with tie provided. Bake at 325^ for 2 to 2-1/2 hours or until meat is tender.
Remove roast and keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring to a boil. Combine cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.
Yield: 8-10 servings (3 cups gravy)
1 Tbsp. all-purpose flour
1 large oven roasting bag
1 beef chuck roast (3 lbs.)
1-2/3-cups water
1 can (10-3/4-oz.) condensed tomato soup, undiluted
1 envelope onion soup mix
1-1/2- tsp. Italian seasoning
1 garlic clove, minced
¼-cup cornstarch
¼-cup cold water
Sprinkle flour into oven bag; shake to coat. Place in a 13-x-9-in. baking pan; add the roast. In a small bowl, combine the water, tomato soup, soup mix, Italian seasoning and garlic; pour into oven bag.
Cut six ½-in. slits in top of bag; close with tie provided. Bake at 325^ for 2 to 2-1/2 hours or until meat is tender.
Remove roast and keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring to a boil. Combine cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.
Yield: 8-10 servings (3 cups gravy)
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