*Tomato salad and Fish stuffed with cabbage
fresh tomatoes (1 medium size tomato per person),
cheese,
sour cream,
salt,
black pepper,
garlic,
vinegar,
olive oil,
1 large fish,
1 onion,
cabbage,
1 carrot,
mineral water or juice.
You will also need a piece of foil, a few lemon pieces (2 min)
Turn on the oven to make it hot (1 min)
Put a frying pan on fire, while it is getting hot, peel and cut the onions (2 min)
Put 3 tablespoon of olive oil and the onions into the frying pan, stir it occasionally with a wooden tablespoon (1 min)
Cut the cabbage into small peaces, peel and grate the carrot. When the onion turns brown, add cabbage and carrots and stir again, reduce heat to very low (4 min)
While the cabbage stews in the frying pan, take the fish, scale it, make a cut on its belly and take away its insides (5 min)
(!) Tip: use some old newspaper to put away the insides and then throw it away and wash your hands
Check, if the cabbage is ready, salt it and add black pepper and 1 table spool of vinegar (2 min)
Salt the fish at both sides, stuff it with cabbage using a tablespoon (because the cabbage is hot), cover it with foil and put into the hot oven (2 min) It will get ready in 15-20 minutes
While the fish is getting ready, slice the tomatoes and put them into a large dish (2 min)
Grate some cheese into a separate plate and chop 2 clays of garlic (2 min)
Put some cream on each tomato round, then some garlic and then some grated cheese (2 min)
Lay the table, putting the tablecloth, crockery, cutlery, salad dish, glasses and mineral water or juice (3 min)
Have some rest for 10 minutes
Try the fish with a fork, it should already be soft, if not wait for some more time. Put the fish into a large dish and decorate it with lemon pieces (1 min)
Time needed: 29 minutes of cooking plus 10 minutes break for rest while the fish is getting baked
*CHICKEN ASPARAGUS ROLL-UPS
3 whole chicken breasts, split, skinned %26amp; boned (1 to 1 1/2 lbs.)
6 oz. sliced low sodium Swiss cheese
10 oz. fresh asparagus (about 18 stalks)
2 tbsp. olive oil
1 1/2 c. no-salt-added vegetable juice
White wine (optional)
1/4 c. onion, chopped
1 med. clove garlic, minced, to taste
2 tbsp. lemon juice
1/8 tsp. grated lemon peel
1 tbsp. cornstarch
Hot cooked rice
With meat mallet or dull edge of French knife, pound chicken breasts to 1/8-inch thickness. On each chicken breast, place one slice of cheese with about 3 asparagus stalks. Roll-up; secure with toothpicks. In 10-inch skillet over medium heat, in hot oil, cook roll-ups until browned on all sides. Stir in 1 1/4 cups vegetable juice, onion, garlic, lemon juice and peel. Reduce heat to low, cover. Simmer 25 minutes or until chicken is fork-tender, turning once during cooking. In cup, stir together cornstarch and remaining vegetable juice. Pour into skillet. Cook, uncovered, until thickened, stirring occasionally. Remove toothpicks. Serve over hot cooked rice
*Rosemary Chicken with Orange-Maple Glaze
INGREDIENTS
1 cup orange juice
1/2 cup dry white wine
1/2 cup maple flavored syrup
2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
DIRECTIONS
Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.
*Forgotten Kisses
2 egg whites, room temperature
1/8 teaspoon cream of tartar
1/8 teaspoon salt
2/3 cup sugar
1 teaspoon vanilla
Hershey's Kisses (6 oz. package, 36 count, unwrapped)
Beat egg whites with cream of tartar and salt in small mixer bowl until soft peaks form.
Gradually beat in sugar continue beating until stiff peaks form. Add vanilla.
Drop meringue mixture by half teaspoonfuls onto greased cookie sheets top each with a Hershey's Kiss.
Cover kiss completely with a small teaspoonful of meringue.
Place in a preheated 375 degree F oven.
Immediately turn off oven and let cookies remain in oven overnight or until completely dry.
*Or U can Try these Links as They have Loads of recipes which can help U
http://www.foodnetwork.com
http://www.foodtv.ca
http://www.asianfoodchannel.com
http://www.kuali.com
http://www.taste.com.au
http://www.myrecipes.com
http://www.mrbreakfast.com
http://www.bettycrocker.com
http://www.dyannbakes.com
http://www.dianasdesserts.com
http://www.marthastewart.com
http://www.joyofbaking.com
http://www.lifestylefood.com.au/home
http://www.rachelraymag.com/recipes
http://www.cookinglight.com/cooking/mp/q…
http://www.betterhealth.vic.gov.au/bhcv2…
http://www.eatingwell.com/recipes/collec…
http://www.healthy-eating-made-easy.com/…
ENJOY :-)Interesting recipes for family dinner, not too hard.?
Try using http://CookbookDownloads.info for free recipes. It find every recipe I'm looking for :)
Here are a few recipes for you:
HASBROWN CASSEROLE
Frozen Hashbrowns (1 ½ to 2 lbs)
1 can Cream of Chicken Soup
1 Large Onion (minced)
8 oz. Sharp Cheddar Cheese
1 pt. Sour Cream
1 Stick of Butter (softened)
Mix everything together (cheese should be shredded) and bake at 350° for ½ hour. Remove and mix. Top w/crushed potato chips and bake for another ½ hour.
MEDITERRANEAN PASTA
1 package of Brown %26amp; Serve Sausage
¼ tsp. Oregano
2 Onions (minced)
¼ tsp. Salt
Minced Garlic (add to taste)
Dash of Pepper
1 tbs. Olive Oil
2 Tomatoes (seeded %26amp; cubed)
2 Zucchini (sliced thin)
Hot Cooked Vermicelli
½ tsp. Basil Leaves
Grated Parmesan Cheese (I use Parmesan/Romano combo)
Cook sausage in large skillet until brown. Remove, cut into 1/3’s and reserve. Add onions, garlic and oil to skillet. Cook until onions are soft. Add zucchini, basil, oregano, salt and pepper. Cook for 5 minutes more. Add tomatoes and sausage; cover and simmer 10 minutes more, stir occasionally. Serve over Vermicelli. (This is good hot or cold).
ORIENTIAL CHICKEN CASSEROLE
3 cups cooked chicken (cubed)
1 ½ cups thinly sliced celery
1 medium onion (chopped to desired size)
1 small can (1/2 C.) sliced mushrooms (chopped)
1 8 oz. can sliced water chestnuts (chopped to desired size)
2 T. butter
½ cup mayonnaise (more if needed)
½ cup sour cream (more if needed)
2 T. Soy sauce
2 T. lemon juice (1 T. if a concentrate)
1 can (3 oz.) Durkee French fried onion rings
1 pkg. pasta egg noodle.
Directions
Boil chicken until done (don’t overcook) (remove any bones/skin), Set aside
Preheat oven 350
Sauce: Mix mayonnaise, sour cream, soy sauce and lemon juice together in small bowl. Set aside.
Sauté in large pan: 2 T. butter, the celery, onions, mushrooms (until onions are a little translucent – do not brown).Add water chestnuts and chicken, and sauce mixture. Mix thoroughly.
Pour into ungreased glass casserole dish. Sprinkle with onion rings.Bake 20 minutes or until hot.
Cook egg noodles (per package directions) to be done when casserole is done.
Serve over egg noodles (or plain, or over crunchy Chinese noodles) and enjoy!
**Hint: I hate mushrooms and celery - I substitue bamboo shoots, about a 1/2 can chopped.
Do a mustard pie...
spread the doe onto a ceramic or glass pan, spread mustard on it (Maille is the best), then cut slices of cheese (swiss cheese preferably) to cover the entire pie and slice tomatoes to cover the cheese, put it in the oven, add olive oil and herbs
BUTTERMILK BAKED CHICKEN
¼ cup butter or margarine
4 bone-in chicken breast halves*
½ teaspoon salt
½ teaspoon pepper
1½ cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 ¾ oz) can cream of mushroom soup, undiluted
Garnish: chopped fresh parsley
Melt butter in a lightly greased 13”x9” baking dish in a 425° oven.
Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.
Arrange chicken, breast side down, in baking dish.
Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.
Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and Whipped Celery Potatoes. Garnish, if desired.
*4 skinned and boned chicken breast halves may be substituted. Bake chicken at 425º for 15 minutes. turn, and bake for 10 minutes.
Note: Light butter; nonfat buttermilk; and reduced-sodium, reduced-fat cream of mushroom soup may be substituted.
--Southern Living, OCTOBER 2001
------------------------
CHICKEN PICCATA
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
-- Giada DeLaurentiis
-----------------------------
Brisket with Carrots and Onions
6 to 7 pounds beef brisket
2 Tbsp. kosher salt
2 tsp. freshly ground black pepper
1 tablespoon minced garlic (4 cloves)
2 tsp. dried oregano leaves
1 pound carrots, peeled and cut into 2-inch chunks
8 stalks celery, cut into 2-inch chunks
6 yellow onions, peeled and sliced
6 fresh or dried bay leaves
1 (46-oz.can tomato juice
Preheat the oven to 350 degrees F.
Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
Bake for 3½ hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
To serve, slice the meat across the grain. Serve with the vegetables
--Ina Garten
------------------------------
Deep Dish Taco Squares
2 cups biscuit mix
½ cup cold water
1( 8-oz )carton sour cream
1/3 cup prepared Ranch salad dressing
1½ pounds ground beef
¼ cup green and/or red bell pepper – finely chopped**
2 Tbsp. chopped onion**
1 pkg taco seasoning mix (¼ cup)
1 (8-oz) can tomato sauce
½ cup mild salsa
2 cups shredded cheddar cheese
Combine biscuit mix and water, stirring with a fork until blended. Press mixture in bottom of a lightly greased 13 x 9 x 2” baking dish. Bake at 375ºF for 9 minutes.
Combine sour cream and Ranch dressing. Spread over baked crust and set aside.
Cook ground beef, green bell pepper, and onion in a large skillet until meat is browned and crumbled; drain well. Stir in tomato sauce, salsa or picante sauce, and taco seasoning mix, spoon over Ranch filling.
Sprinkle cheese evenly over meat mixture. Bake at 375ºF, uncovered, for 20 minutes or until casserole is lightly browned. Cut into 12 squares to serve.
** If serving to picky children, you can omit the bellpepper and use 2 tsp. onion powder instead of fresh onions. Omit salsa and add a second can of plain tomato sauce.
--Sugar Pie
----------------------------
Sugar Pie's Corndogs
2 lbs. hot dogs
1 Tbsp. flour
2 ¼ cups Bisquik
5 Tbsp. yellow corn meal
1 tsp. onion powder
2 eggs
1½ cups milk
Prepare hot dogs by laying on paper towels and rolling to dry them. Dust lightly w/ 1 Tbsp. flour, rolling hot dogs to coat evenly. Shake off excess flour. Insert bamboo skewers half-way into each hot dog.
Whisk all batter ingredients together in a tall pitcher (this facilitates coating).
Dip floured hot dogs into batter, sealing at stick. Fry 2-3 at a time in 375ºF oil (or Fry Daddy). Rotate regularly to evenly brown, or submerge w/ spider for a minute or so. Overall cooking time is generally under 2 minutes. Remove from oil and drain on a wire rack placed over a cookie sheet.
--me!
-----------------------------
Pork Tenderloin with Dijon Cream
Serves: 2
Prep time: 15 min Cook time: 15 min
1# pork tenderloin, cut into 2'; slices
Seasoned flour
2 Tbsp. butter, divided
2 tsp. canola or olive oil
Sauce:
2 green onions, sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp. Dijon mustard (or more to taste)
salt and pepper to taste
Preheat oven to low, about 170 degrees.
Lightly pound pork medallions to 1'; thick.
Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat.
Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side.
Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)
Add the remaining 1 tablespoon butter to pan. Add white part of onion, saute for 1 minute. Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons. Add cream, simmer 2 - 3 minutes until thickened.*
Stir in Dijon, add salt and pepper to taste.
Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion.
*If sauce ends up too thick, add ¼ cup or less of water or milk.
** you can double the sauce ingredients so there is enough to pour over rice or noodles
Here are a few E-Z recipes you might want to try. Good Luck %26amp; enjoy.
COLA CHICKEN
(This is my favorite way of fixing chicken wings……and ribs.)
4 skinless, boneless chicken breasts
1 cup catsup
1 12oz. can cola (pepsi, coke, etc.)
Put chicken in a non-stick pan. Mix together catsup and cola, pour over chicken.
Bring to a boil. Cover, reduce heat and cook 45 minutes.
(turning chicken a few times, while cooking...to prevent from
sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce becomes
thick and adheres to the chicken.
It turns into the most incredible BBQ sauce. Yummmm!
You can double the recipe and use more pieces of
chicken....wings...would be ideal...add some hot sauce....presto ';Hot
Wings';! Not tried this, yet.
I have used Ribs, just as good.
Fixed chicken wings, (using the above recipe) but...I
added the spices from a MILD (I don't care for ';HOT';) Buffalo
Wings packet...(the kind you get to bake in the oven).....I thought it
was really good.....(but you/I can't find a 'bad' way to fix chicken).
CHILI DOG CASSEROLE
1 pkg. (8) hot dog buns
1 pkg. (8) hot dogs (use more if you like)
1 can Chili (15 oz. without beans, use more if you want)
1 small onion (chopped)
2 cups shredded cheese
mustard
DIRECTIONS: Pre-heat oven 350 degrees
In a 9'; x 13'; baking pan, break up hot dog buns (bite size) and spread in pan.
Cut up hot dogs (about 1/2'; size) spread over buns.
Spoon/spred chilli over hot dog/buns.
Sprinkle onions over all.
Squirt mustard over entire mixture (don't spread...just make a few lines both ways across mixture)
Cover with shredded cheese.
Bake until cheese is melted and bubbly.
(Hint: If using extra hot dogs %26amp; chili, don't add extra buns.)
CRUNCHY ONION CHICKEN
1 1/3 cups French’s Original French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten
LIGHTLY CRUSH:
Onions in a plastic bag.
DIP:
Chicken in egg
COVER:
With onion crumbs, press firmly to adhere to chicken.
BAKE:
Preheat oven to 400 degrees.
Place chicken on lightly greased baking pan.
Sprinkle with additional onion crumbs, if desired.
Bake for 20 minutes or until no longer pink in center.
POOR MAN’S SWISS STEAK
Mix: 1 lb. hamburger
1 cup cornflakes
salt %26amp; pepper to taste
small amount dices onion
Spread in a square baking pan.
Pour: 1 can mushroom soup
1 can water
(combine together, first)
Pour over meat mixture.
Bake 45 minutes at 350 degrees.
POT ROAST
Your choice of beef (to fit crock-pot)
1 pkg. dry Ranch dressing mix
1 pkg. dry Italian dressing mix
1 pkg. dry Brown Gravy mix
1 cup water
Put beef in pot.
Mix together all the dry mixes….then add water …pour over meat and cover %26amp; cook on high 4-6 hours.
Until meat is tender.
The first time I mad it I didn’t have the Italian Dressing mix….so I added a pkg. of Onion Soup Mix….I have to say I liked that better.
If you use more water you might want to add more Brown Gravy mix….to make a thicker sauce. Was gonna add potatoes and carrots…but never got around to it.
OLD SETTLER’S BEANS
INGREDIENTS:
1/2 lb. ground beef
1/2 lb. bacon
1 chopped onion
Brown in skillet and drain excess grease.
ADD:
16 oz. can Red Kidney Beans (drained)
24 oz. can Pork %26amp; Beans (drained)
1/2 cup white sugar
1/2 cup dark brown sugar
1/4 cup Catsup
2 TBLS. Molasses
1/2 tsp. dry mustard
Mix Thoroughly !
Cook in a crock pot until...hot...hot...hot!
MARINATED VEGGIE SALAD
1 lb. can French style green beans
1 lb. can small peas
1 lb. can white corn
1 - 4oz. jar pimento (chopped)
1 cup shopped onion
1 cup chopped celery
1 cup chopped green pepper
1 cup sugar (I used artificial sweetener)
2/3 cup vinegar (I used red wine vinegar)
1/2 cup cooking oil
1 tsp. salt
1 tsp. pepper
1.)Pour green beans, peas, corn %26amp; pimento in a colander to drain over a
large bowl. Discard 1 1/2 cups of liquid.
2.)Put veggies in a large bowl and fold in onions, celery and green
peppers.
3.)Mix together thoroughly the remaining ingredients and toss with
veggies.
4.)Cover and let sit over night in refrigerator. (The longer it marinates the better.)
AND FOR DESSERT/SNACKS:
POUND CAKE
Combine:
2 sticks butter
1 2/3 cup sugar
Beat in:
5 eggs (1 at a time)
Add:
2 cups sifted flour
1 teaspoon vanilla
1 teaspoon rum extract
Mix thoroughly and bake 1 hour at 325 degrees.
E-Z Candy
(All recipes are mixed the same.)
Melt ingredients, seperately in microwave until runny.
Mix together and pour into serving dish.
Chill until firm, cut %26amp; serve.
Chocolate Fudge:
16 oz. container of Fudge Frosting
1 bag of Chocolate Chips (any flavor you like)
Peanut Butter Fudge #1:
1 small jar Peanut Butter (18 oz.)
2 bags of Peanut Butter Chips
Peanut Butter Fudge #2:
1 small jar Peanut Butter (18oz.)
16 oz. container of White Frosting
Marshmallow Nougat:
1 small jr Marshmallow Creme
1 bag White Chocolate Chips
1 tsp. Almond Flavoring
1 small bag Chopped Nuts
(I've made this without the flavoring %26amp; nuts....I want to try
rolling
into balls and dipping in a chocolate coating....sounds good to
me.)
I've doubled all the above recipes. The Marshmallow Nougat
recipe...doubled and added a container of white frosting (had an
extra one....so thought....why not!)
I use a double boiler..(prefer the double
boiler)...add chips in first ...then rest of
ingredients.....saving
nuts and flavorings for last.
Kreamy Kool-Aid Pie
1-(6 g) package un sweetened Kool-Aid powdered drink mix
1-(14 oz.)can sweetened condensed milk
1-(8 oz)container Cool Whip frozen whipped topping, thawed.
1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)
Cool Whip for top (optional)
1. In a medium bowl mix Kool-Aid and condensed milk, thoroughly.
2. Fold in Cool Whip.
4. If desired, spread more Cool Whip on top.
5. Chill for a minimum of 4 hours. (Until set)
I’ve used…Strawberry…Cherry….Lemon-Lime (Key Lime Pie)…Lemonade (Lemon pie…add a little yellow food coloring to give it a more lemony look).
CAKE MIX COOKIES
White Cake Mix
2 Tablespoons water
2 eggs
1/2 cup cooking oil
1 teaspoon almond extract
1/2 cup chopped nuts
powdered sugar
Mix all ingredients, except powdered sugar.
Drop batter (about a teaspoon per cookie) into a bowl of powdered sugar.
Roll in sugar until it is an approximate shape of a ball.
Place ion a lightly greased cookie sheet.
Bake at 350 degrees about 18 minutes, until lightly browned.
Cool on wire racks. Makes about 4 dozen cookies.
(Use any flavoring or cake mix you desire.)
OATMEAL PIE
(If you like Pecan pie, you’ll love this.)
INGREDIENTS:
2/3 cup uncooked oatmeal
2/3 cup light Karo syrup
2 eggs, beaten
2/3 cup sugar
1 teaspoon vanilla
½ cup melted margarine, cooled
1 – 9” unbaked pie shell
DIRECTIONS:
Preheat oven to 350 degrees.
Mix all ingredients in order given.
Pour into pie shell.
Bake 1 hour or until knife inserted in center comes out clean.
(I used Karo Brown Sugar Syrup and topped pie with pecan halves. I made 2 pies the same day. The one that sat over night was the better of the 2…(my opinion).
http://www.foodnetwork.com
http://www.foodtv.ca
http://www.asianfoodchannel.com
http://www.kuali.com
http://www.myrecipes.com
http://www.bettycrocker.com
http://www.mrbreakfast.com
http://www.taste.com.au
http://www.dyannbakes.com
http://www.dianasdesserts.com
http://www.joyofbaking.com
http://www.marthastewart.com
http://www.lifestylefood.com.au/home
http://www.rachelraymag.com/recipes
http://www.nigella.com
ok. if you want to watch them, can you watch via some of the sites. if not, go to http://www.youtube.com and find for the chefs.
my favourite chefs are :
chef nigella lawson= uk top homecook chef, easy, fast and delicious recipes
chef anna olson = pastry and dessert chef
chef doona dooher = good teacher, unique, easy but professional recipes
chef kylie kwong = australian-chinese recipes
chef giada de laurentiis = italian food
what i recommend to you is.. first watch nigella lawson at youtube.com and watch any of the tv show online. at the end of the show, i'm sure can see your mouth-watering. i love nigella lawson. she is the one that teaches me how to cook.
Taco bar. Let them choose their toppings.
';goulash'; hamburger, corn, stewed tomatoes, elbow macaroni noodles.
brown hamburger and drain, cook noodles and drain, add stewed tomatoes and corn, then just cook until it's heated through.
I like Shepherd's Pie
Brown 2 pounds of ground beef, flavor with pepper and worchestershire sauce, set aside in casserole dish, add a layer of veggies; carrots, peas, string beans (whatever you desire) Add a thin layer of shredded cheese and then put about two inches of mashed potatoes on that.
Store in refrigerator until 1 hour before dinner time, and then bake at 350 for 50 minutes or until the center is hot.
Enjoy with bread and butter or biscuits.
This is the best meatloaf recipe I've ever had. Not to keen on the traditional ones but my family loves this one. I have also include other family favorites as well.
Moms Sweet %26amp; Sour Meatloaf
Sauce:
2 small cans tomato sauce
1/4 cup worchestershire sauce
1/2 onion chopped
1 tablespoon dried parsley
1/2 cup brown sugar
Mix all sauce ingredients together in bowl, set aside.
Ingredients (Meatloaf):
2 pounds ground beef
1/2 chopped onion
1 egg, beaten
1/2 cup or more if needed, quick oatmeal (not instant)
1 teaspoon garlic salt
In another bowl add ground beef, 1/2 chopped onion, egg, oatmeal, garlic salt, pepper, and 1/3 of the sauce mixture. Mix together well.
Place in pan, making space between meat and pan around edges with fingers. Flatten top, spread more sauce over top and cook 1 hour, at 350F. Drain off grease half way (30 min) and add more sauce. Reserve some sauce for adding when served. The oatmeal disappears, is healthy and you can't taste it. It just holds it together better. Add more if you need it.
Chicken Enchilada Casserole
1 – 1 ½ lb boneless chicken, cut into bite size chunks
1 can cream of mushroom soup
1 - 8 oz carton sour cream
1 small can chopped Ortega green chiles
1 sml package flour tortillas, cut or torn in small pieces
8 oz jalapeno or regular jack cheese, grated
Cook chicken in skillet with a little water and ½ tsp garlic salt or powder, until no longer pink Remove and reserve.
In a bowl combine the next four ingredients, plus 6 oz of the cheese, and the chicken. Mix well and place in greased casserole dish. Top with remaining cheese and bake at
350 F for 1 hour.
Serving suggestions: Mexicorn and Mexican rice.
Chicken and Sausage Jambalaya
5 to 6 hot links (or other hot sausages), cut into bite size pieces
4 to 5 boneless chicken breasts, cut into bite size pieces
garlic salt
pepper
1 tbs butter
1 cup chopped onion
½ cup chopped celery
1 tsp minced garlic
2 cups white or brown minute rice
2 cups canned low sodium chicken broth
Place sausages in large deep pot with water to a depth of about 1 inch. Cook over medium-high heat until water boils away, about 10 minutes. Continue cooking the sausages until lightly brown. Remove sausages with slotted spoon and set aside.
Salt and pepper chicken pieces. Add butter to pan and cook over medium heat until browned, about 5 minutes. Remove chicken and set aside.
Add onion and celery to pot and sauté them until they are soft, about 5 minutes. Add the garlic and chicken broth, bring to a boil, reduce heat to low and cover. Simmer for about 10-15 minutes. Add reserved sausage and chicken, stir. Makes 4-5 servings.
Moms Accidental Teriyaki Pork Chops
This dish can be made more or less sweet according to taste. It is just as good without the mushrooms.
6 to 8 pork chops (boneless) or chicken
¼ cup butter or margarine
3 TBS olive oil
1 cup slice mushrooms (optional)
¼ cup sweet wine (White port wine is good)
½ cup Kikoman Teriyaki Marinade
¼ cup corn syrup or sugar (optional), use only if you like your teriyaki a little sweet
1 - (10 ½ oz) can white sauce or package white sauce made according to directions
In large skillet brown pork chops in 2 tablespoons melted butter and 2 ablespoons olive oil. Remove chops from pan. Add remaining butter and oil to pan drippings. Add mushrooms and sauté until golden brown. Add remaining ingredients except white sauce. And simmer for 15 minutes. Add white sauce and stir until smooth and completely blended. Place pork chops in a 3-quart casserole dish and pour sauce over it. Bake at 350F for about 1 ½ hours or until chops are tender.
Makes 6 to 8 servings.
Serving suggestions: Goes great with mashed potatoes (use the sauce over the potatoes), pasta, or rice.
Chicken and Dumplings
1 whole chicken
1 bay leaf
2 tsp garlic salt
6 black peppercorns
6 cups of water
1 cup baby carrots
1 package refrigerator biscuits (10 – 12)
Place chicken in crock pot and add everything except carrots. Cook on low for about 8-10 hours. Remove chicken and de-bone. Pour broth into large pot on stove and heat until boiling. Add carrots and cook for 30 minutes. Thicken broth with cornstarch or flour mixed with cold water. Tear refrigerator biscuits into 3-4 pieces each and drop into boiling broth, lower heat and cover. Simmer for about 5 minutes, until biscuits puff up. Add chicken and carrots, stir, and serve.
This recipe can be made on top of the stove. It is my grandmothers recipe that I altered for my busy family. Just cook it on low for about 3 hours, cool, debone, then follow the rest of the recipe. This is my kids favorite of all my recipes. They love the dumplings. If you don't have peppercorns just use a bit of pepper for seasoning.
Hm,
here's something that my grandma made for my sister and I when we lived with her for like 2 weeks..
Taco Burgers :o
You need Hamburger buns
Ground Meat
Taco Seasoning
Ehh, I think that's all.
Make the ground meat brown.
Put the seasoning in like how it says on the taco seasoning pack.
Put it on a hamburger bun.
:P like a taco but with a humburger bun.
I thought it was a quite spiffy idea.
hope this helps!
buy a pkt of pasta(any type),large tin of tuna,and a jar of pasta bake sause(there`s lots of different types in the supermaket) put the pasta in a large dish with the tuna and sause and cook in the microwave for 30 mins. simple and delish
well honey, i think you should make some fried pork chops, cabbage greens macaroni, butter rolls, sweet tea and for desert you should have a pound cake and ice cream..
im from the south, and i love to have my home cooked meals for the whole family. the foods that i just named, the children would love more than the adults. you know, so trust me it will be a great dinner, and it is even easy to male.
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