What's Cookin' ??

[moreluck]

Super-Crunchy “fried” Chicken

• 1/2 cup fat-free buttermilk
• 1 large egg white
• 2 teaspoons hot sauce
• 4 (6 ounce) chicken breast halves, boneless, skinless
• 1 cup corn flakes, crumbled
• 2 teaspoons paprika
• 1 teaspoon thyme, dried
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• Cooking spray

1. In medium bowl, whisk buttermilk, egg whites and hot sauce until blended; add chicken pieces and turn to coat.
2. Let marinate at room temperature.
3. Preheat oven to 400 degrees Fahrenheit.
4. Meanwhile, line a baking sheet with foil and coat with cooking spray.
5. Combine cornflake crumbs, paprika, thyme, garlic powder and salt in a shallow dish.
6. Lift chicken pieces, one at a time, from buttermilk mixture and coat in seasoned crumb mixture.
7. Place on prepared baking sheet.
8. Lightly spray crumb coating with cooking spray.
9. Bake 16 to 18 minutes, until browned on the outside, chicken is no longer pink in it’s thickest part, and crumb coating is crusty.

 

[moreluck]

Good Eats Meat Loaf (Alton Brown)
Ingredients

• 6 ounces garlic-flavored croutons
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 onion, roughly chopped
• 1 carrot, peeled and broken
• 3 whole cloves garlic
• 1/2 red bell pepper
• 18 ounces ground chuck
• 18 ounces ground sirloin
• 1 1/2 teaspoon kosher salt
• 1 egg

For the glaze:

• 1/2 cup catsup
• 1 teaspoon ground cumin
• Dash Worcestershire sauce
• Dash hot pepper sauce
• 1 tablespoon honey

Directions

Heat oven to 325 degrees friend.
In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl.

Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

 

[moreluck]

Ted Allen's Amazing Mac and Cheese

The "Food Network" stars share's his delicious recipe!



Kids love Mac and Cheese but a box full of preservatives is the last thing you have in mind. You want to prepare something that is both delicious and healthy. So, iMag went to Food Network star, Ted Allen of the hit show "Chopped," for his amazing mac and cheese recipe.
Amazing Mac and Cheese
Makes 4 servings
Ingredients:

1 Pound dried macaroni elbows, ziti, or penne
Kosher salt
3 Tablespoons unsalted butter
3 Tablespoons all-purpose flour
3 Cups milk
1/8 Teaspoon nutmeg
1 Bay leaf
2 Teaspoons prepared Colman’s mustard
8 Ounces cheddar cheese, finely grated
2 Tablespoons freshly grated Parmigiano Reggiano (optional)
Freshly ground black pepper

Directions:
- Cook the pasta in a large pot of salted water (a teaspoon of salt per quart), then drain and set aside. Your goal is to boil the pasta until it’s just barely cooked through, or “al dente.”
- Put the pot back over low heat, add the butter, and melt.
- Add the flour and stir for one minute, until the mixture bubbles.
- Raise the heat to medium.
- Gradually add the milk, stirring all the time.
- Then add the nutmeg and bay leaf and bring to a simmer, stirring constantly, particularly at the edges of the pot to keep the flour from burning.
- When the sauce simmers it will thicken. Turn the heat down to low and cook at a bare simmer for five to ten minutes; this cooks away the floury taste.
- Remove the pan from the heat.
- Discard the bay leaf.
- Stir in the mustard.
- Now add the pasta and the cheeses.
- Put the pan over very low heat and stir to melt the cheese.
- Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Spoon out into a serving bowl, or onto serving plates, and serve immediately.
-Note: To make it a bit more crispy, pour the mixture into a baking dish, sprinkle some more parmesan on top, and make at 400 for a few minutes until it browns.

 

[moreluck]

Cheesy Bean Soup

Ingredients:
1 pound ground beef
1 can (10 oz size) cheese soup
5 ounces water
1 package (10 ounce size) cheese with jalapeno peppers
1 can (15 ounce size) kidney beans, drained
1 can (15 ounce size) black beans, drained
1 cup medium or hot salsa

Directions:
Brown the ground beef in a skillet. Drain off the fat. Stir in the cheese soup until blended. Add the water and stir until fully incorporated. Add to crockpot along with remaining ingredients, stirring to gently mix. Cook on low 2-4 hours (depending on your crock pot) or until heated through.

Cook's Note: This is very good served in bread bowls!

 

[moreluck]

Angel Pasta Paradise

www.bigoven.com

10 oz Angel Hair Pasta or fettucine or thin pasta
1/4 c Dried Parsley Flakes
1/4 c Olive Oil
1/2 c Dry White Wine
1/2 c Butter Or Margarine
8 oz Shrimp cleaned, deveined
4 large cloves Garlic pressed
8 oz Chicken meat cooked
1 MD Onion finely diced
8 MD Mushrooms; sliced, sauteed
1/2 c Sweet red pepper diced.
1/2 c Parmesan Cheese

Instructions
Cook pasta according to package directions. Drain and toss with olive oil. Melt butter in skillet. Add garlic and onion and saute until onion is tender. Add sweet pepper. Add parsley flakes and white wine. Pour mixture over pasta and toss until blended. Add shrimp, mushrooms and cheese. Toss and serve immediately. Serving Ideas : Main Recipe by: Carol Rheaume (Smcd91A)

 

[over9five]

Wifey loves her slow cooker. She just threw all this into it:

2 pounds stew meat cut into small pieces
1 can of cream of celery soup
1 can of cream of mushroom soup
1 medium onion chopped
1 envelope of onion soup mix
6 ozs of sliced mushrooms
1/2 tsp pepper

Cook 8 hours, then add 8 oz sour cream.
Serve over noodles.

 

[moreluck]

Chicken Roasted with Rum and Ginger

An Entree in Search of a Family

ROASTED CHICKEN
bigoven.com

1 whole chicken about 4 pounds
3 onions, thinly sliced
1/2 tsp ground cloves
6 cloves garlic chopped
1/2 tsp ground cinnamon
1/4 cup honey
1/4 tsp cayenne pepper
1/4 cup brown sugar
1 1/2 tsp salt
1/4 cup dark rum
1 tsp freshly ground black pepper
3 TBLS cider vinegar
2 tsps vegetable oil
1/2 cup chicken broth

Instructions

Preheat oven to 350 friend.
Rinse the chicken with cold water; pat dry.
In small bowl, stir together cloves, cinnamon, salt and pepper. Rub spice mixture all over outside and inside of chicken. Tie legs of chicken together with butcher's twine. Set aside.
In a large, ovenproof skillet, warm oil over medium-low heat. Stir in onions and garlic; cook until onions are very soft, about 8 - 10 minutes. Set chicken on top of onions.
In small bowl, stir together honey, brown sugar, rum and vinegar to make glaze. Drizzle half the glaze over chicken. Pour chicken broth over onions. Bake chicken for 30 minutes in oven. Drizzle remaining glaze over chicken and bake for 30 more minutes. Baste chicken with pan juices and bake 30 minutes more, until done. Let rest for 10 minutes before carving.
To serve, spoon onions into dish. Carve chicken and serve each portion with some of the onions on the side.

 

[over9five]

Wifey loves her slow cooker. She just threw all this into it:

2 pounds stew meat cut into small pieces
1 can of cream of celery soup
1 can of cream of mushroom soup
1 medium onion chopped
1 envelope of onion soup mix
6 ozs of sliced mushrooms
1/2 tsp pepper

Cook 8 hours, then add 8 oz sour cream.
Serve over noodles.

And WOW, it was awesome!!!!

 

[moreluck]

Crockpot White Chicken Chili

Excellent chicken chili for the crockpot

www.bigoven.com
.


4 boneless, skinless chicken breasts- cubed
1 t ground cumin
1 can diced tomatoes
1 t chili powder
2 cans northern beans
1/2 t pepper
2 c frozen corn
1/2 t salt
1 can diced chilis (hot or mild to taste)
1 bag shredded mozzarella cheese

Instructions

Place all ingredients except cheese in the crockpot. Cook 4 hours on high or 6 hours on low. 1/2 hour prior to serving, add bag of shredded cheese.
Serve with crusty bread.

 

[moreluck]

Scalloped Potatoes With Bacon
CDKitchen

Ingredients:

1/2 pound bacon -- coarsely chopped
1 teaspoon butter
3 pounds Russett potatoes -- peeled and thinly sliced
1 large onion -- thinly sliced
2 teaspoons salt -- divided
freshly ground black pepper -- to taste
2 tablespoons flour -- divided
1 pint light cream
1 cup chicken stock

Directions:
Preheat oven to 350 degrees friend.

Over medium heat, cook bacon in a saute pan until lightly crisp. Remove bacon with a slotted spoon, reserving grease.

Butter the bottom and sides of a 9x13-inch glass baking dish. Place one layer of sliced potatoes over the bottom of the dish. Scatter a handful of sliced onions. Sprinkle with 1/2 teaspoon salt and pepper to taste.

Drizzle 1 teaspoon bacon grease over the onions, then scatter a handful of chopped bacon over this. Sprinkle 1 tablespoon flour over layer. Add another layer of potatoes and onions, repeating with the seasoning, bacon grease, bacon, and flour.

Add one final layer of potatoes; sprinkle with the remaining salt and pepper. Pour cream and stock over potatoes. It should barely cover the top layer.

Bake at least 1 hour, or until potatoes are tender.

 

[moreluck]

Italian Pasta Salad


SERVES 6 -8

• 1 (16 ounce) package pasta (can use bow ties, ziti or penne)
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (12 ounce) jar roasted red peppers
• 1 (7 ounce) can black olives, chopped
• 1 garlic clove, minced
• 1/2 cup feta cheese, crumbled (or use Mozzarella cheese)
• 4 Roma tomatoes, chopped
• 1/4 lb pepperoni, cut into strips
• 3/4 cup olive oil
• 1/2 cup balsamic vinegar
• 1/2 teaspoon black pepper

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and rinse under cold running water until cool.
2. Mix together: spinach, red peppers, olives, garlic, cheese, tomatoes and salami.
3. Combine in large bowl, pasta and vegetable mixture. Pour in olive oil, balsamic vinegar and black pepper and mix well together.
4. Serve cold on fresh lettuce leaves if like.

 

[moreluck]

Grecian Chicken And Potatoes

CDKitchen http://www.cdkitchen.com
Serves/Makes: 8 | Difficulty Level: 3 | Ready In: 1-2 hrs

Ingredients:

2 broiler/fryer chickens (2-1/2 to 3 lbs. each, cut up)
1 cup fresh lemon juice
1 teaspoon garlic salt
1 teaspoon pepper
1 teaspoon dried oregano
4 teaspoons seasoned salt

***POTATOES***
1/2 cup diced onion
3 pounds sliced unpeeled red potatoes
4 cups water
1/2 cup butter or margarine, melted
1/4 cup fresh lemon juice
1 teaspoon chicken bouillon granules
1/2 teaspoon each: paprika, salt, pepper and dried oregano

Directions:
Place chicken in large shallow baking pan. Combine lemon juice, garlic salt, pepper and oregano; pour over chicken. Sprinkle with seasoned salt.

Bake, uncovered, at 350 for 1-1/4 hours or until chicken is tender and juices run clear.

For potatoes, place onion in an uncreased 13x9 baking pan. Arrange potatoes in rows over the onion, with slices slightly overlapping.

Combine remaining ingredients; pour over potatoes. Bake, uncovered, at 350 for 1 hour and 20 minutes, or until tender. This is very good.

 

[moreluck]

TUSCAN PASTA WITH SAUSAGE & BEANS

• Serves 4

Ingredients:
1 lb. sweet Italian sausage links, cut in 1/2-inch slices
1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
1 can (19 oz.) cannellini or white kidney beans, rinsed and drained
1/8 to 1/4 tsp. dried rosemary leaves, crushed (optional)
8 ounces rigatoni or ziti pasta, cooked and drained



Directions:

• Brown sausage in 12-inch skillet over medium-high heat; drain. Stir in Sauce, beans and rosemary. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until sausage is done. Serve over hot rigatoni.

 

[klein]

oh, btw, tried campbells condensed vegetable soup yesterday with a spoon of salsa..... also gives it a good kick !

 

[moreluck]

Slow Cooked Spaghetti Sauce (Big Oven)

Delicious sauce.

1 pound of ground beef or bulk Italian sausage
1 tsp Louisiana hot sauce
1 medium onion chopped
6 garlic cloves
2 cans ( 28 ounces each) diced tomatoes, un-drained
1 to 2 teaspoons dried basil
2 can ( 6 ounces ) tomato paste
1 to 2 teaspoons dried oregano
1 bay leaf
1 teaspoon salt
1 tablespoon brown sugar
1/2 to 1 teaspoon dried thyme
1 tbsp Worcestershire sauce
Hot cooked spaghetti

Instructions

In a skillet, cook beef and onion over medium heat until meat is no longer pink: drain. Transfer to a slow cooker. Add the next 10 ingredients. Cover and cook on low for 7-8 hours or until heated through. Discard bay leaf. Serve over spaghetti. Yield:6-8 servings

 

[moreluck]

Pepper Steak Stir Fry

Ingredients:

16 ounces (1 1/2 inch thick) beef steak, any kind
3 bell peppers, any color
2 large yellow onions, thinly sliced
1/2 hot pepper (depending upon heat desired)
3 tablespoons extra virgin olive oil
1 tablespoon butter
5 cloves garlic
1/2 pound mushrooms, thinly sliced
1 tablespoon Wondra (or other flour)
3 tablespoons red wine
1 bouillon cube or teaspoon of beef flavored soup base (optional)
salt or soy sauce (if desired)
1 pinch red pepper flakes, to taste

Directions:
Slice uncooked steak into thin slices across the grain.

Tip: Place steak in freezer until partially frozen but the tip of a sharp knife can still pierce it 3/8" deep. This makes it easier to slice.

Prepare vegetables: Core and slice peppers, peel onions and thinly slice, peel garlic. Clean mushrooms and slice.

In a skillet, melt butter in oil. Add onions and saute over medium high heat until edges take on light brown color. Add whole garlic cloves and sliced peppers. When garlic cloves have a slightly roasted appearance, mash the garlic into the oil using the tines of a fork. Remove sauteed vegetables to a dish using a slotted spoon when tender, and lightly browned on edges but not soft. Turn heat to high and brown steak; add mushrooms after several minutes. Remove steak to vegetable dish when tender. Add wine, flour, and bouillon, scraping pan to add flavor and color to gravy.

Reduce heat to very low and simmer gravy ten minutes. Add a few tablespoons of water or broth if gravy is too thick; add more flour if gravy is too thin after several minutes. Add vegetables and steak to gravy and heat through. Season to taste with salt (or soy sauce), pepper and hot pepper, to taste.

Serve as is, or over rice or chow mein noodles, or in sub sandwiches topped with caramelized onions. Season with soy sauce, if desired.

Variation: Prepare using pork loin instead of beef steak; substitute Nappa cabbage for peppers. Add finely minced fresh ginger, if desired.

 

[moreluck]

Ted Allen's Fried Chicken

Star "Food Network" chef dishes on how to make the best fried chicken.


Frying chicken can be messy, dangerous and overwhelming especially using hot oil. However, star chef Ted Allen, from the Food Network's"Chopped", let iMag in on a little secret - half an inch in your frying pan is all you need. Try his fried chicken recipe to skip the fuss and enjoy some digit-lickin’ results.
The Best Fried Chicken, Period.

Makes 4 servings
Ingredients:
3 1/2 to 4 Pound chicken, cut into eight pieces
1 1/2 Cups buttermilk
1 1/2 Teaspoons kosher salt
1/2 Teaspoon freshly ground black pepper
6 Medium garlic cloves, peeled and smashed
1 Tablespoon roughly chopped fresh thyme leaves (just give them a whack or two to bruise them and release the flavor)
1 Quart canola oil
2 Cups all-purpose flour

Directions:
- Rinse the chicken under cold, running water. Pat dry with paper towels.
- In a large bowl, combine the buttermilk, one tablespoon salt, one teaspoon pepper, the garlic, and thyme. Add the chicken, cover and refrigerate for at least a couple of hours, or preferably, overnight.

- Heat about 1/2 inch oil over medium-high heat in a large frying pan or Dutch oven – something that can be covered – to 350˚ to 375˚friend on a deep-fry thermometer (a 13-inch straight sided frying pan is perfect).

- Meanwhile, combine the flour, salt, and teaspoon pepper in a heavy re-sealable plastic bag.

- Working with two or three pieces at a time, take the chicken out of the buttermilk, put it in the bag, close the bag and shake well to coat the chicken with the flour. Put the chicken on a baking sheet. Continue until all of the chicken has been coated.

- When the oil is hot, carefully place the chicken into the pan with tongs, skin side down. You may have to cram the pieces in – don’t worry about it; you can rearrange later. The important thing is to get them in before hot oil splatters all over you. Cover, and cook five minutes. Then uncover the pan and cook until the skin is nicely browned, five more minutes. Turn the chicken and continue to cook until well browned all over and cooked through, six to eight more minutes for the breast meat, eight to ten more minutes for the dark meat. If the chicken starts to brown too quickly, turn the heat down a little (you probably won’t have to).

- Line the baking sheet with a double layer of paper towels and drain the chicken on the towels. Serve immediately, at room temperature, or cold.
Note: It's better if you can let the chicken marinate overnight; the garlic and thyme infuse the bird with flavor, and the salty marinade also assures moist meat. The dish will still work if you don’t have that marinating time, but if you can plan ahead enough, and take that 15 minutes to prep the day before.

 

[moreluck]

Pasta & Sausage
Serves: 6

Ingredients

• 1 pound Italian-style sausage, casings removed
• 1 large onion, chopped
• 1 medium-sized green bell pepper, chopped
• 2 garlic cloves, minced
• 2 (14-1/2-ounce) cans diced tomatoes, undrained
• 1 (4-ounce) can mushrooms, drained
• 1 teaspoon Italian seasoning
• 1 teaspoon chili powder
• 1 pound rotini, twist, or spiral pasta
• 1/2 cup (2 ounces) shredded mozzarella cheese

Instructions

1. In a large skillet, cook the sausage, onion, bell pepper, and garlic over medium heat until no pink remains in the sausage, stirring to crumble the sausage. Reduce the heat to low and add the tomatoes, mushrooms, Italian seasoning, and chili powder; simmer for 10 minutes, or until heated through.
   Meanwhile, prepare the pasta according to the package directions; drain, rinse, and drain again. Place on a large serving platter.
   
2. Pour the sauce over the pasta and top with the mozzarella cheese. Serve immediately.

 

[moreluck]

Shrimp and Sausage Jambalaya

, Amelia Durand, All Rights Reserved on Barefoot Contessa show.

Ingredients

• 1 tablespoon olive oil
• 1 pound sausage, such as kielbasa or andouille, sliced
• 1 pound smoked ham, cubed
• 1 tablespoon butter
• 1 medium onion, diced
• 1 cup diced celery
• 1 green bell pepper, cored and diced
• 1 red bell pepper, cored and diced
• 1 cup seeded and diced tomato
• 3 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
• 2 teaspoons diced fresh oregano
• 1 teaspoon diced fresh thyme
• 2 tablespoons tomato paste
• 6 cups chicken stock, preferably homemade
• 3 cups long-grain rice, rinsed
• 3 bay leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 6 to 8 dashes hot sauce, optional (recommended: Tabasco)
• 1/2 cup chopped scallions, divided
• 3/4 cup chopped fresh parsley, divided
• 1/4 cup freshly squeezed lemon juice
• 1 pound medium shrimp, deveined (20 to 24 count)

Directions

Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside.

Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well.

Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.

Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.

 

[moreluck]

Love Me Tender Burgers

By poo235 on August 24, 2010

• Serves: 4

About This Recipe

"Elvis loved peanut butter on his burger--this burger has peanut butter mixed in with the ground beef, which gives the burger moisture and a subtle nutty flavor. These taste excellent with a coarse ground mustard for condiment."

Ingredients

• • 1 1/2 lbs ground beef
  • 1/3 cup peanut butter
  • 2 tablespoons unsalted butter
  • 1 yellow onions, grated
  • 1 large eggs
  • 3 tablespoons breadcrumbs
  • olive oil, for the pan
  • 4 hamburger buns
  • 4 slices tomatoes
  • 4 romaine lettuce leaves

Directions

1. In a large bowl, combine the ground meat, peanut butter, butter, onion, egg and bread crumbs and knead with your hands until well combined.
3. Make patties about 4 inches wide and ¾ inch thick. Refrigerate for 1 to 2 hours to allow the patties to set and the flavors to meld. Grill the burger on an outdoor grill for best results, or fry in a skillet with a small amount of olive oil for 2 to 3 minutes on each side, or until fully cooked inside.
4. Serve with lettuce and tomato on a bun.