GARLIC RED POTATOES
“Red potatoes are baked with butter, garlic, lemon juice and Parmesan cheese”
2 lbs. red potatoes, quartered
¼ cup butter, melted
2 teaspoons minced garlic
1 teaspoon salt
1 lemon, juiced
1 tablespoon grated Parmesan cheese
Preheat oven to 350^.
Place potatoes in an 8x8-inch baking dish.
In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes, or until golden brown.
Yield: 4 servings.
Monday, November 22, 2010
Friday, November 19, 2010
NESCO CHILI RECIPE
NESCO CHILI RECIPE
“Here is the chili recipe from the Nesco book”
¼ cup margarine
5 lbs. ground beef
2 large onions, chopped
2 cloves garlic, minced
1 can (29-oz.) stewed tomatoes
3 cans (10-3/4-oz. each) tomato soup undiluted
1 cans tomato sauce
3 cans (16-oz. each) red kidney beans, drained
¼ cup chili powder
1 tablespoon Italian herb seasoning
1 teaspoon brown sugar
Preheat 18-quart roaster oven to 425^
Lightly spray cooks well with spray cooking oil.
Break apart meat, place in preheated cook well, add onion and garlic
Cover, cook 15-20 minutes or until meat is browned, stirring once.
Stir in remaining ingredients until well mixed.
Reduce temperature to 350^. Cover, cook 1 to 1-1/2 hours or until flavors blend.
Yield: 25-30 servings.
“Here is the chili recipe from the Nesco book”
¼ cup margarine
5 lbs. ground beef
2 large onions, chopped
2 cloves garlic, minced
1 can (29-oz.) stewed tomatoes
3 cans (10-3/4-oz. each) tomato soup undiluted
1 cans tomato sauce
3 cans (16-oz. each) red kidney beans, drained
¼ cup chili powder
1 tablespoon Italian herb seasoning
1 teaspoon brown sugar
Preheat 18-quart roaster oven to 425^
Lightly spray cooks well with spray cooking oil.
Break apart meat, place in preheated cook well, add onion and garlic
Cover, cook 15-20 minutes or until meat is browned, stirring once.
Stir in remaining ingredients until well mixed.
Reduce temperature to 350^. Cover, cook 1 to 1-1/2 hours or until flavors blend.
Yield: 25-30 servings.
ROASTER OVEN CHILI
ROASTER OVEN CHILI
2 tablespoons oil
2 lbs. beef chuck, cut into small pieces
1 lb. hot Italian sausage, removed from casings
2 lbs. sweet Italian sausage, removed from casing
2 large onions, chopped
2 tablespoons oil
2 lbs. beef chuck, cut into small pieces
1 lb. hot Italian sausage, removed from casings
2 lbs. sweet Italian sausage, removed from casing
2 large onions, chopped
STOVE TOP STUFFING
STOVE TOP STUFFING
6 cups cubed bread
1 tablespoon parsley flakes
3 cubes chicken bouillon
¼ cup dried minced onions
½ cup dried minced celery
1 teaspoon thyme
1 teaspoon pepper
½ teaspoon sage
½ teaspoon salt
Preheat oven to 350^.
Bake bread 8 to 10 minutes. In a large bowl toss bread with remaining ingredients till evenly coated.
Store in airtight container. Will keep for 1 to 4 months or 12 months frozen. Cook just like you would for the prepackage mix. Combine 2 cups stuffing mix with ½ cup water and 2 tablespoons melted butter.
Yield: Makes 7 cups.
6 cups cubed bread
1 tablespoon parsley flakes
3 cubes chicken bouillon
¼ cup dried minced onions
½ cup dried minced celery
1 teaspoon thyme
1 teaspoon pepper
½ teaspoon sage
½ teaspoon salt
Preheat oven to 350^.
Bake bread 8 to 10 minutes. In a large bowl toss bread with remaining ingredients till evenly coated.
Store in airtight container. Will keep for 1 to 4 months or 12 months frozen. Cook just like you would for the prepackage mix. Combine 2 cups stuffing mix with ½ cup water and 2 tablespoons melted butter.
Yield: Makes 7 cups.
Sunday, November 14, 2010
CAJUN DIRTY RICE
CAJUN DIRTY RICE
“Make it as spicy or mild as you please. If you’re cooking for a crowd, this recipe can easily be doubled. Be sure to serve this with cornbread.”
1 lb. lean ground beef
1 lb. beef sausage
1 onion, finely diced
1 (8-oz.) package dirty rice mix
2 cups water
1 (10-oz.) can diced tomatoes with green chile peppers
2 (15-oz.) cans kidney beans, drained
salt and pepper to taste
In a skillet over medium heat, brown the ground beef, sausage, and onion, drain.
In a large pan, combine the rice mix and 2 cups water. Add diced tomatoes and chilies. Stir in the kidney beans. Bring to a boil, then add meat mixture. Season with salt and pepper. Return to boil, reduce heat, and cover, stirring occasionally. Cook for 25 minutes, until rice is easily fluffed with a fork.
Yield: 8 servings.
“Make it as spicy or mild as you please. If you’re cooking for a crowd, this recipe can easily be doubled. Be sure to serve this with cornbread.”
1 lb. lean ground beef
1 lb. beef sausage
1 onion, finely diced
1 (8-oz.) package dirty rice mix
2 cups water
1 (10-oz.) can diced tomatoes with green chile peppers
2 (15-oz.) cans kidney beans, drained
salt and pepper to taste
In a skillet over medium heat, brown the ground beef, sausage, and onion, drain.
In a large pan, combine the rice mix and 2 cups water. Add diced tomatoes and chilies. Stir in the kidney beans. Bring to a boil, then add meat mixture. Season with salt and pepper. Return to boil, reduce heat, and cover, stirring occasionally. Cook for 25 minutes, until rice is easily fluffed with a fork.
Yield: 8 servings.
SOUTHERN-STYLE CHOCOLATE GRAVY
SOUTHERN-STYLE CHOCOLATE GRAVY
“Oh yes, you can have chocolate for breakfast! Excellent served on top of hot flaky biscuits or homemade drop biscuits”.
¼ cup cocoa
3 tablespoons all-purpose flour
¾ cup white sugar
2 cups milk
1 tablespoon butter, softened
2 teaspoons vanilla
Whisk the cocoa, flour, and sugar together in a bowl until there are no lumps. Pour the milk into the mixture and whisk until well incorporated. Transfer the mixture to a saucepan and cook over medium heat, stirring frequently, until it’s the consistency is similar to gravy, 7 to 10 minutes. Remove from heat and stir in the butter and vanilla into the mixture until the butter is melted. Serve immediately.
Yield: 12 servings.
“Oh yes, you can have chocolate for breakfast! Excellent served on top of hot flaky biscuits or homemade drop biscuits”.
¼ cup cocoa
3 tablespoons all-purpose flour
¾ cup white sugar
2 cups milk
1 tablespoon butter, softened
2 teaspoons vanilla
Whisk the cocoa, flour, and sugar together in a bowl until there are no lumps. Pour the milk into the mixture and whisk until well incorporated. Transfer the mixture to a saucepan and cook over medium heat, stirring frequently, until it’s the consistency is similar to gravy, 7 to 10 minutes. Remove from heat and stir in the butter and vanilla into the mixture until the butter is melted. Serve immediately.
Yield: 12 servings.
GARDEN-FRESH SPAGHETTI
GARDEN-FRESH SPAGHETTI
4 cups sliced fresh mushrooms
3 medium carrots, coarsely chopped
1 cup chopped celery
1 cup chopped onion
½ cup chopped green pepper
½ cup chopped sweet red pepper
4 garlic cloves, minced
¼ cup vegetable oil
2 (28-oz.) cans crushed tomatoes
2 (15-oz.) cans tomato sauce
1 (12-oz.) can tomato paste
1 cup beef broth
2 teaspoon dried basil
2 teaspoons dried oregano
1-1/2 teaspoons brown sugar
1 teaspoon salt
½ teaspoon pepper
1 cup grated Parmesan cheese
Hot cooked spaghetti
In a Dutch oven, sauté the mushrooms, carrots, celery, onion, peppers and garlic in oil until tender. Add the next 10 ingredients. Bring to a boil, Reduce heat, cover and simmer for 1 hour. Serve over spaghetti
Yield: 30 servings.
4 cups sliced fresh mushrooms
3 medium carrots, coarsely chopped
1 cup chopped celery
1 cup chopped onion
½ cup chopped green pepper
½ cup chopped sweet red pepper
4 garlic cloves, minced
¼ cup vegetable oil
2 (28-oz.) cans crushed tomatoes
2 (15-oz.) cans tomato sauce
1 (12-oz.) can tomato paste
1 cup beef broth
2 teaspoon dried basil
2 teaspoons dried oregano
1-1/2 teaspoons brown sugar
1 teaspoon salt
½ teaspoon pepper
1 cup grated Parmesan cheese
Hot cooked spaghetti
In a Dutch oven, sauté the mushrooms, carrots, celery, onion, peppers and garlic in oil until tender. Add the next 10 ingredients. Bring to a boil, Reduce heat, cover and simmer for 1 hour. Serve over spaghetti
Yield: 30 servings.
BACON ‘N’ EGG GRAVY
BACON ‘N’ EGG GRAVY
6 bacon strips, diced
5 tablespoons all-purpose flour
1-1/2 cups water (12-oz.) can evaporated milk
3 hard-cooked eggs, sliced
salt and pepper to taste
4 slices bread, toasted
In a skillet, cook bacon over medium heat until crisp, remove to paper towels. Stir flour into drippings until blended; cook over medium heat until browned, stirring constantly. Gradually add water and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add bacon, eggs, salt and pepper. Serve over toast.
Yield: 2 servings.
6 bacon strips, diced
5 tablespoons all-purpose flour
1-1/2 cups water (12-oz.) can evaporated milk
3 hard-cooked eggs, sliced
salt and pepper to taste
4 slices bread, toasted
In a skillet, cook bacon over medium heat until crisp, remove to paper towels. Stir flour into drippings until blended; cook over medium heat until browned, stirring constantly. Gradually add water and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add bacon, eggs, salt and pepper. Serve over toast.
Yield: 2 servings.
BROCCOLI RICE CHEESE
BROCCOLI RICE CHEESE
1 small onion, diced
¼ cup butter
2 cups instant rice
2 cups water
1 can (10-oz.) cream of mushroom soup
½ tsp. salt
1 large jar Cheez Whiz (or Velveeta)
2 packages (10-oz. each) frozen chopped broccoli
Put all ingredients in crock-pot and cook on LOW for 7 hours or High for 2-3 hours
Yield: 6 servings.
1 small onion, diced
¼ cup butter
2 cups instant rice
2 cups water
1 can (10-oz.) cream of mushroom soup
½ tsp. salt
1 large jar Cheez Whiz (or Velveeta)
2 packages (10-oz. each) frozen chopped broccoli
Put all ingredients in crock-pot and cook on LOW for 7 hours or High for 2-3 hours
Yield: 6 servings.
Wednesday, November 10, 2010
SLOW COOKED BROCCOLI
SLOW COOKED BROCCOLI
2 packages (10-oz. each) frozen chopped broccoli, partially thawed
1 can (10-3/4-oz.) condensed cream of celery soup, undiluted
1-1/2 cups (6-oz.) shredded sharp cheddar cheese, divided
¼ cup chopped onion
½ teaspoon Worcestershire sauce
¼ teaspoon pepper
1-cup crushed-butter flavored crackers (about 25 crackers)
2 tablespoons butter
In a large bowl, combine the broccoli, soup, 1-cup cheese, onion, Worcestershire sauce and pepper. Pour into a greased slow cooker. Sprinkle crackers on top, dot with butter.
Cover and cook on HIGH for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted.
Yield: 8-10
2 packages (10-oz. each) frozen chopped broccoli, partially thawed
1 can (10-3/4-oz.) condensed cream of celery soup, undiluted
1-1/2 cups (6-oz.) shredded sharp cheddar cheese, divided
¼ cup chopped onion
½ teaspoon Worcestershire sauce
¼ teaspoon pepper
1-cup crushed-butter flavored crackers (about 25 crackers)
2 tablespoons butter
In a large bowl, combine the broccoli, soup, 1-cup cheese, onion, Worcestershire sauce and pepper. Pour into a greased slow cooker. Sprinkle crackers on top, dot with butter.
Cover and cook on HIGH for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted.
Yield: 8-10
BANDITO CHILI DOGS
BANDITO CHILI DOGS
Slow cooker
1 package (1 lb.) hot dogs
2 cans (15-oz each) chili without beans
1 can (10-3/4-oz) condensed cheddar cheese soup, undiluted
1 can (4-oz.) chopped green chilies
10 hot dog buns split
1 medium onion, chopped
1 to 2 cups corn chips, coarsely crushed
1 cup (4-oz.) shredded cheddar cheese
Place hot dogs in a slow cooker. In a bowl, combine the chili, soup, and green chilies; pour over the got dogs.
Cover and cook on LOW for 4 to 5 hours. Serve hot dogs in buns, top with chili mixture, onion, and corn chips and cheese.
Yield: 10 servings.
Slow cooker
1 package (1 lb.) hot dogs
2 cans (15-oz each) chili without beans
1 can (10-3/4-oz) condensed cheddar cheese soup, undiluted
1 can (4-oz.) chopped green chilies
10 hot dog buns split
1 medium onion, chopped
1 to 2 cups corn chips, coarsely crushed
1 cup (4-oz.) shredded cheddar cheese
Place hot dogs in a slow cooker. In a bowl, combine the chili, soup, and green chilies; pour over the got dogs.
Cover and cook on LOW for 4 to 5 hours. Serve hot dogs in buns, top with chili mixture, onion, and corn chips and cheese.
Yield: 10 servings.
ITALIAN BEEF HOAGIES
ITALIAN BEEF HOAGIES
1 boneless sirloin tip roast (about 4 lbs.) halved
2 envelopes Italian salad dressing mix
2 cups water
1 jar (16-oz.) mild pepper rings, undrained
18 hoagie buns split
Place roast in a 5-qt. slow cooker. Combine the salad dressing mix and water; pour over roast. Cover and cook on LOW for 8 hours or until meat is tender.
Remove meat; shred with a fork and return to slow cooker. Add pepper rings; heat through. Spoon ½ cup meat sauce mixture on to each bun.
Yield: 18 servings.
1 boneless sirloin tip roast (about 4 lbs.) halved
2 envelopes Italian salad dressing mix
2 cups water
1 jar (16-oz.) mild pepper rings, undrained
18 hoagie buns split
Place roast in a 5-qt. slow cooker. Combine the salad dressing mix and water; pour over roast. Cover and cook on LOW for 8 hours or until meat is tender.
Remove meat; shred with a fork and return to slow cooker. Add pepper rings; heat through. Spoon ½ cup meat sauce mixture on to each bun.
Yield: 18 servings.
SLOW-COOKED CHUNKY CHILI
SLOW-COOKED CHUNKY CHILI
1 pound ground beef
1 pound ground pork sausage
4 cans (16-oz. each) kidney beans, rinsed and drained
2 cans (14.5-oz. each) diced tomatoes undrained
2 cans (10-oz. each) diced tomatoes and green chiles
1 large onion, chopped
1 medium green pepper, chopped
1 envelope taco seasoning
½ teaspoon salt
¼ teaspoon pepper
In a skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5 qt. slow cooker. Stir in the remaining ingredients. Cover and cook on high for 4-5 hours or until the vegetables are tender.
Yield: 3 quarts (12 servings)
1 pound ground beef
1 pound ground pork sausage
4 cans (16-oz. each) kidney beans, rinsed and drained
2 cans (14.5-oz. each) diced tomatoes undrained
2 cans (10-oz. each) diced tomatoes and green chiles
1 large onion, chopped
1 medium green pepper, chopped
1 envelope taco seasoning
½ teaspoon salt
¼ teaspoon pepper
In a skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5 qt. slow cooker. Stir in the remaining ingredients. Cover and cook on high for 4-5 hours or until the vegetables are tender.
Yield: 3 quarts (12 servings)
GOLD FEVER CHICKEN WING SAUCE
GOLD FEVER CHICKEN WING SAUCE
“Honey mustard and hot sauce combine in this spicy chicken-wing sauce.”
½ cup honey mustard
¼ cup cayenne pepper hot sauce
3 tablespoons unsalted butter
1 pinch salt
1 pinch ground black pepper
Mix together honey and mustard, hot sauce, butter, salt and pepper in a saucepan over medium heat. Stir until butter is melted; simmer until sauce begins to thicken, about 5 minutes. Use in your favorite chicken wing recipe and serve while hot.
Yield: 4 servings.
“Honey mustard and hot sauce combine in this spicy chicken-wing sauce.”
½ cup honey mustard
¼ cup cayenne pepper hot sauce
3 tablespoons unsalted butter
1 pinch salt
1 pinch ground black pepper
Mix together honey and mustard, hot sauce, butter, salt and pepper in a saucepan over medium heat. Stir until butter is melted; simmer until sauce begins to thicken, about 5 minutes. Use in your favorite chicken wing recipe and serve while hot.
Yield: 4 servings.
ERICA’S DELICIOUS SLOW COOKER BEEF ROAST
ERICA’S DELICIOUS SLOW COOKER BEEF ROAST
“Any cut of roast can be used for this. It cooks for 8 to hours with baby carrots, onions, herbs, and condensed cream of mushroom soup.”
2 pounds boneless beef roast
1 teaspoon vegetable oil
Salt and pepper to taste
1 onion, quartered
16 baby carrots
1 (10.75-oz.) can condensed cream of mushroom soup
4 cloves garlic, minced
2 tablespoons chopped fresh parsley
In a large skillet over medium high heat, sauté the roast in oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside.
Place the onion, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the soup over the roast and the vegetables
Cover the slow cooker and cook on LOW setting for 8-10 hours, stirring once.
Transfer roasts to a serving platter and places the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.
Yield: 4 servings.
“Any cut of roast can be used for this. It cooks for 8 to hours with baby carrots, onions, herbs, and condensed cream of mushroom soup.”
2 pounds boneless beef roast
1 teaspoon vegetable oil
Salt and pepper to taste
1 onion, quartered
16 baby carrots
1 (10.75-oz.) can condensed cream of mushroom soup
4 cloves garlic, minced
2 tablespoons chopped fresh parsley
In a large skillet over medium high heat, sauté the roast in oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside.
Place the onion, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the soup over the roast and the vegetables
Cover the slow cooker and cook on LOW setting for 8-10 hours, stirring once.
Transfer roasts to a serving platter and places the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.
Yield: 4 servings.
BEST SPANISH RICE
BEST SPANISH RICE
“ This recipe uses chicken broth and chunky salsa to transform plain white rice into a marvelous side dish.”
2 tablespoons oil
2 tablespoons chopped onion
1-1/2 cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa
Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
Yield: 5 servings.
“ This recipe uses chicken broth and chunky salsa to transform plain white rice into a marvelous side dish.”
2 tablespoons oil
2 tablespoons chopped onion
1-1/2 cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa
Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
Yield: 5 servings.
Sunday, November 7, 2010
CANDY COATED PECANS
CANDY COATED PECANS
1 egg white
½ cup packed brown sugar
1 dash vanilla extract
4 cups pecans
Preheat oven to 275^. Line a cookie sheet with wax paper. Spray the wax paper with cooking spray.
Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts into the prepared cookie sheet.
Bake until browned, approximately 10-15 minutes.
Yield: 10 servings.
1 egg white
½ cup packed brown sugar
1 dash vanilla extract
4 cups pecans
Preheat oven to 275^. Line a cookie sheet with wax paper. Spray the wax paper with cooking spray.
Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts into the prepared cookie sheet.
Bake until browned, approximately 10-15 minutes.
Yield: 10 servings.
BACON ROSEMARY MASHED POTATOES
BACON ROSEMARY MASHED POTATOES
“Creamy mashed potatoes are enhanced with the rich flavors of bacon, onion, rosemary and garlic.”
3 potatoes, cubed
¼ cup butter
4 slices bacon
1 small red onion, chopped
1 clove garlic, minced
1 tablespoon minced fresh rosemary
1/2 cup milk
salt and pepper to taste
Place the cubed potatoes in a pot with enough salted water to cover. Bring to a boil, and cook until tender, about 30 minutes; drain. Add butter to drained potatoes to melt, set aside.
While potatoes are cooking place bacon in a large, deep skillet. Cook over medium-high heat until very crisp, about 5 minutes. Remove bacon to paper towels to drain, allow to cool and crumble. Leave 2 tablespoons dripping in skillet and return it to the heat.
Cook the onion and garlic in the bacon drippings until tender, about 4 minutes. Stir in the rosemary and cook for 1 minute more.
Mash the potatoes with the melted butter. Mix in the crumbled bacon, the onion mixture, and milk, season with salt and pepper.
Yield: 6 servings.
“Creamy mashed potatoes are enhanced with the rich flavors of bacon, onion, rosemary and garlic.”
3 potatoes, cubed
¼ cup butter
4 slices bacon
1 small red onion, chopped
1 clove garlic, minced
1 tablespoon minced fresh rosemary
1/2 cup milk
salt and pepper to taste
Place the cubed potatoes in a pot with enough salted water to cover. Bring to a boil, and cook until tender, about 30 minutes; drain. Add butter to drained potatoes to melt, set aside.
While potatoes are cooking place bacon in a large, deep skillet. Cook over medium-high heat until very crisp, about 5 minutes. Remove bacon to paper towels to drain, allow to cool and crumble. Leave 2 tablespoons dripping in skillet and return it to the heat.
Cook the onion and garlic in the bacon drippings until tender, about 4 minutes. Stir in the rosemary and cook for 1 minute more.
Mash the potatoes with the melted butter. Mix in the crumbled bacon, the onion mixture, and milk, season with salt and pepper.
Yield: 6 servings.
TEXAS RANCH CHICKEN CASSEROLE
TEXAS RANCH CHICKEN CASSEROLE
“Real easy to make and freezes well, plus has a touch of heat”
1 large onion, finally chopped
2 celery ribs, finely chopped
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 tablespoon canola oil
1 garlic clove, minced
3 cups cubed cooked chicken breast
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of celery soup, undrained
1 can (10-3/4-oz.) reduced-fat reduced-sodium condensed cream of chicken soup, undrained
1 can (10-oz.) diced tomatoes with green chiles, undrained
1 tablespoon chili powder
12 corn tortillas (6-inches) cut into 1-inch strips
2 cups (8-oz.) shredded reduced-fat Cheddar cheese, divided
In a large non-stick skillet coated with cooking spray, sauté the onion, celery, and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer, Stir in the chicken, soups, tomatoes, and chili powder.
Line the bottom of a 3-quart dish with half of the tortilla strips; top with half the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350^ for 30-35 minutes or until bubbly.
Yield: 8 servings.
“Real easy to make and freezes well, plus has a touch of heat”
1 large onion, finally chopped
2 celery ribs, finely chopped
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 tablespoon canola oil
1 garlic clove, minced
3 cups cubed cooked chicken breast
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of celery soup, undrained
1 can (10-3/4-oz.) reduced-fat reduced-sodium condensed cream of chicken soup, undrained
1 can (10-oz.) diced tomatoes with green chiles, undrained
1 tablespoon chili powder
12 corn tortillas (6-inches) cut into 1-inch strips
2 cups (8-oz.) shredded reduced-fat Cheddar cheese, divided
In a large non-stick skillet coated with cooking spray, sauté the onion, celery, and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer, Stir in the chicken, soups, tomatoes, and chili powder.
Line the bottom of a 3-quart dish with half of the tortilla strips; top with half the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350^ for 30-35 minutes or until bubbly.
Yield: 8 servings.
Saturday, November 6, 2010
HOMEMADE CHILI
HOMEMADE CHILI
2 tablespoons olive oil
4 lbs. ground beef (deer meat may be substituted)
3 medium onions, chopped fine
1 (48-oz. tomato juice
2 (8-oz.) vans tomato sauce
2 (6-oz.) cans tomato paste
3 teaspoons chili powder
1 teaspoon paprika
½ teaspoon red pepper
Black pepper
2 (15-oz.) cans kidney beans, drained
’
Heat oil in large, heavy saucepan; brown meat well. Add onions, juice, tomato sauce, tomato paste, chili powder, paprika, red pepper and salt. Stir to mix well. Cover top with black pepper and stir well Cook over LOW heat about 6 hours, stirring occasionally. Add beans for final 30 minutes of cooking time. Serve hot with crackers or cornbread.
Yield: 12 servings.
2 tablespoons olive oil
4 lbs. ground beef (deer meat may be substituted)
3 medium onions, chopped fine
1 (48-oz. tomato juice
2 (8-oz.) vans tomato sauce
2 (6-oz.) cans tomato paste
3 teaspoons chili powder
1 teaspoon paprika
½ teaspoon red pepper
Black pepper
2 (15-oz.) cans kidney beans, drained
’
Heat oil in large, heavy saucepan; brown meat well. Add onions, juice, tomato sauce, tomato paste, chili powder, paprika, red pepper and salt. Stir to mix well. Cover top with black pepper and stir well Cook over LOW heat about 6 hours, stirring occasionally. Add beans for final 30 minutes of cooking time. Serve hot with crackers or cornbread.
Yield: 12 servings.
Friday, November 5, 2010
CHILI SAUCE CHICKEN
CHILI SAUCE CHICKEN
1 (12-oz.) bottle chili sauce
1/3 cup white wine or chicken broth
¼ cup olive oil or vegetable oil
10 cloves garlic, minced
4-1/2 tsp. dried basil
½ tsp. salt
1/8 tsp. pepper
8 chicken thighs
In a large resealable plastic bag, combine the first 7 ingredients; mix well. Remove 1/3 cup for basting, cover and refrigerate. Add chicken to bag, seal and turn to coat. Chill for at least 2 hours.
Drain and discard marinade from chicken. Grill, covered, skin side down, over medium heat for 20 minutes. Baste with some of the reserved marinade. Turn, grill 10 minutes longer or until the chicken juices run clear, basting frequently.
Yield: 8 servings.
1 (12-oz.) bottle chili sauce
1/3 cup white wine or chicken broth
¼ cup olive oil or vegetable oil
10 cloves garlic, minced
4-1/2 tsp. dried basil
½ tsp. salt
1/8 tsp. pepper
8 chicken thighs
In a large resealable plastic bag, combine the first 7 ingredients; mix well. Remove 1/3 cup for basting, cover and refrigerate. Add chicken to bag, seal and turn to coat. Chill for at least 2 hours.
Drain and discard marinade from chicken. Grill, covered, skin side down, over medium heat for 20 minutes. Baste with some of the reserved marinade. Turn, grill 10 minutes longer or until the chicken juices run clear, basting frequently.
Yield: 8 servings.
SPICY CHICKEN RICE SOUP
SPICY CHICKEN RICE SOUP
4 cups chicken broth
2 cups cubed cooked chicken
2 celery ribs chopped
1 medium green pepper chopped 1 medium onion, chopped
1/3 cup uncooked long grain rice
¼ cup fresh cilantro or parsley
½ tsp. dried oregano
½ tsp. salt
½ tsp. black pepper
¼ tsp. ground cumin1/8 tsp. crushed red pepper flakes
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat, cover and simmer for 20-25 muinutes or until rice and vegetables are tender.
Yield: 6 servings.
4 cups chicken broth
2 cups cubed cooked chicken
2 celery ribs chopped
1 medium green pepper chopped 1 medium onion, chopped
1/3 cup uncooked long grain rice
¼ cup fresh cilantro or parsley
½ tsp. dried oregano
½ tsp. salt
½ tsp. black pepper
¼ tsp. ground cumin1/8 tsp. crushed red pepper flakes
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat, cover and simmer for 20-25 muinutes or until rice and vegetables are tender.
Yield: 6 servings.
Thursday, November 4, 2010
ROASTED ALMONDS SWEET POTATOES
ROASTED ALMONDS SWEET POTATOES
4 medium sweet potatoes, peeled and cut into 1-inch thick cubes
3 tablespoons olive oil
4 large garlic cloves, minced
1/3-cup fresh thyme leaves, plus 6 sprigs fresh thyme for garnish
½ teaspoon kosher salt (optional)
½ cup California Almonds
Preheat oven to 450^. In a large mixing bowl, combine all ingredients except the sliced almonds and toss’
Arrange potato slices into a single layer on a heavyweight rimmed baking sheet or in a 9x13-inch baking dish. Place on the top rack of the oven and roast until tender and slightly browned, about 40 minutes.
Stir together sweet potatoes and roasted almonds in a serving bowl and garnish with thyme sprigs, Serve warm.
Yield: 4 servings.
4 medium sweet potatoes, peeled and cut into 1-inch thick cubes
3 tablespoons olive oil
4 large garlic cloves, minced
1/3-cup fresh thyme leaves, plus 6 sprigs fresh thyme for garnish
½ teaspoon kosher salt (optional)
½ cup California Almonds
Preheat oven to 450^. In a large mixing bowl, combine all ingredients except the sliced almonds and toss’
Arrange potato slices into a single layer on a heavyweight rimmed baking sheet or in a 9x13-inch baking dish. Place on the top rack of the oven and roast until tender and slightly browned, about 40 minutes.
Stir together sweet potatoes and roasted almonds in a serving bowl and garnish with thyme sprigs, Serve warm.
Yield: 4 servings.
APPETIZER TORTILLA PINWHEELS
APPETIZER TORTILLA PINWHEELS
1 cup (8-oz.) sour cream
1 package (8-oz.) cream cheese, softened
1 can (4-1/2-oz.) chopped ripe olives
1 can (4-oz.) chopped green chilies, well drained
1 cup (4-oz.) shredded Cheddar cheese
½ cup chopped green onions
Garlic powder to taste
Seasoned salt to taste
5 flour tortillas (10-inches), room temperature
Fresh parsley for garnish
Salsa
In a large bowl, beat the first eight ingredients until well blended. Spread over the tortillas; roll up tightly. Wrap each with plastic wrap, twisting ends; refrigerated for several hours.
Unwrap; cut into ½-inch to ¾ inch slices. (An electric knife works best). Discard ends. Garnish with parsley. Serve with salsa if desired.
Yield: about 4 dozen.
1 cup (8-oz.) sour cream
1 package (8-oz.) cream cheese, softened
1 can (4-1/2-oz.) chopped ripe olives
1 can (4-oz.) chopped green chilies, well drained
1 cup (4-oz.) shredded Cheddar cheese
½ cup chopped green onions
Garlic powder to taste
Seasoned salt to taste
5 flour tortillas (10-inches), room temperature
Fresh parsley for garnish
Salsa
In a large bowl, beat the first eight ingredients until well blended. Spread over the tortillas; roll up tightly. Wrap each with plastic wrap, twisting ends; refrigerated for several hours.
Unwrap; cut into ½-inch to ¾ inch slices. (An electric knife works best). Discard ends. Garnish with parsley. Serve with salsa if desired.
Yield: about 4 dozen.
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