What's Cookin' ??

[moreluck]

Sausage And Cheese Turnovers
CDKitchen

Ingredients:
1/2 pound ground Italian sausage
1/4 teaspoon Italian seasoning
1 can (4 oz. size) mushrooms stems and pieces -- drained
1 cup shredded mozzarella cheese
1 can (10 oz. size) refrigerated flaky biscuits
1 large egg -- beaten
1 tablespoon Parmesan cheese
warmed pizza sauce, optional

Directions:
Preheat oven to 350 degrees friend and lightly grease baking sheet.

Brown sausage in skillet; drain fat. Place in a medium bowl. Stir in Italian seasoning, mushrooms, and mozzarella cheese; set aside.

Roll each biscuit into a 5 inch circle. Spoon meat mixture evenly onto each circle. Moisten edges with beaten egg. Fold in half; press edges together with a fork to seal.

Brush turnovers with beaten egg; sprinkle with Parmesan cheese.

Place on lightly greased baking sheet. Bake at 350 degrees friend for 10 minutes or until golden.

Serve with warmed pizza sauce to dip them in, if desired.

 

[moreluck]

Linguine with Bacon Tomato Sauce

1 pkg. (12 oz.) turkey bacon (chopped)
2 Tbls. olive oil
1 onion chopped
5 garlic cloves, coarsely chopped
1 can (28 oz.) crushed tomatoes
1 lb. linguine
salt & pepper to taste

1. Heat oil in a heavy large skillet and add turkey bacon. Cook until browned. Add onion
and saute until tender. Add in garlic and saute until fragrant about 30 seconds. Stir in
the crushed tomatoes, adding salt and pepper to taste. Simmer uncovered over medium-
low heat until the sauce thickens slightly.

2. Meanwhile cook the linguine al dente. Drain and reserve 1 cup of cooking liquid.

3. Toss the linguine with the sauce in the skillet adding pasta water until pasta is moist.
Be careful not to dilute the sauce too much. Serve.

 

[moreluck]

Sausage And Potatoes Au Gratin
CDKitchen

Ingredients:

1 pound hot sausage
1 can (10 ounce size) cream of mushroom soup
1/2 cup milk
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 tablespoon chopped pimiento
1/2 teaspoon salt
pepper -- to taste
4 cups thinly sliced potatoes
1 tablespoon butter or margarine
1/2 cup shredded Cheddar cheese

Directions:
Cut sausage into bite-sized pieces. Brown on all sides in skillet, drain.

Combine soup, milk, onion, green pepper, pimiento, salt and pepper to taste in bowl; mix well. Layer potatoes, sausage and soup mixture half at a time in 2 quart casserole. Dot with butter.

Bake, covered, at 350 degrees friend. for 1 hour and 15 minutes. Sprinkle with cheese. Bake, uncovered, for 10 minutes longer or until potatoes are tender.

 

[moreluck]

Chicken Bow Tie Pasta Casserole

By LizCl on October 04, 2010
Ingredients

• • 2 cups cooked chicken, cut into bite sized pieces
  • 1 onions, chopped
  • 1 teaspoon seasoning salt
  • 12 ounces cooked bow tie pasta
  • 2 (10 ounce) cans cream of chicken soup or 2 (10 ounce) cans cream of mushroom soup
  • 2 cups crushed Ritz crackers ( 1 sleeve)
  • 8 ounces sour cream
  • 4 tablespoons butter

Directions

1. Saute onion in 1 tablespoon butter. <Combine chicken, onion, salt, soups and bow tie pasta and mix well. Put into a 9 X 13 inch casserole. Combine crackers, 3 tbsps. butter and sour cream and mix well. Spread over chicken mixture. The mixture will be very thick.
2. Bake at 350 degrees for 30 minutes.

 

[moreluck]

Creamy Pork Tenderloin

By RachelB-KY on September 15, 2010


About This Recipe

"This is so good. I've done so many things with pork tenderloin and this is probably now my favorite one to make."

Ingredients

• • 2 lbs pork tenderloins
  • 1 eggs
  • 1 tablespoon water
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon ground pepper
  • 1/8 teaspoon garlic powder
  • 1 cup seasoned bread crumbs
  • 3 tablespoons vegetable oil
  • 1/2 lb fresh mushrooms, sliced
  • 2 tablespoons butter
  • 1 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted 1 cup sour cream ( 8 ounces)
  • 1/4 cup chicken broth

Directions

1. Cut each tenderloin into eight pieces. Flatten each piece to 3/4-in. thickness. In a shallow dish, combine the egg, water and seasonings. Place bread crumbs in another shallow dish. Dip pork into egg mixture, then into bread crumbs.
2. In a large skillet over medium heat, brown pork in oil for 5 minutes on each side. Transfer to a 13-in. x 9-in. baking dish; keep warm. In the same skillet, saute mushrooms in butter until tender. Stir in the soup, sour cream and broth; pour over pork.
3. Cover and bake at 325° for 1 hour or until pork is tender.

 

[moreluck]

Grandma's Chili

Ingredients

1 pound ground beef (ground chuck preferred)
1 cup chopped onion (about 1 medium)
3 to 4 cloves garlic - minced
1 cup chopped bell pepper - green or red (about 1 large)
1 can (28 oz) diced tomatoes (or two 14 oz cans)
1 can (8 oz) tomato sauce
2 tablespoons chili powder - more or less to taste
1 teaspoon table salt
1/4 teaspoon cayenne pepper, more, if you like heat
1/4 teaspoon paprika
1/2 teaspoon cumin
1 can (15.5 oz) kidney beans - drained and rinsed



Preparation

Cook and stir ground beef, onion, garlic, and bell pepper in large dutch oven or stew pot set over medium-high heat until meat is brown and vegetables are tender. Drain off fat. Stir in remaining ingredients except beans and bring to a boil. Reduce heat to low; cover and simmer 2 hours, stirring occasionally. Stir in beans; heat through.
Serve immediately or refrigerate for 24 hours to allow the flavorsto develop more. Serve with cornbread and bread -n- butter pickles, or top with your favorite chili toppings.

 

[moreluck]

Non-Mayo Potato Salad

Ingredients

• • 4 lbs new potatoes
  • 1/4 cup white wine vinegar
  • 2 garlic cloves
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 3/4 cup olive oil
  • 2 tablespoons fresh basil, chopped
  • 2 tomatoes, fresh, large, and chopped
  • 1/3 cup purple onions, chopped
  • 8 slices bacon, cooked and crumbled

Directions

1. Cook potatoes in boiling water to cover 25 to 30 minutes or just until tender; drain and cool. Cut potatoes in half, and set aside. Process vinegar and next 4 ingredients in a blender, stopping to scrape down sides. Turn blender on high, and gradually add oil in a slow, steady stream. Stir in chopped basil.
2. Place potato, tomatoes, and onion in a large bowl. Drizzle with dressing; toss gently. Cover and chill 8 hours. Top with crumbled bacon just before serving.

 

[moreluck]

Baked Stuffed Cabbage

Ingredients

1 head cabbage 10 leaves removed, the rest grated
2 tbsp olive oil
1 lg onion chopped
2 cloves garlic minced
1 can petite diced tomatoes 14.5 oz
1 Salt and pepper to taste
1 tsp crushed red pepper flakes (optional)
1 lb to 1 ½ lbs very lean ground beef
1 cup cooked whole grain rice
1 cup dried bread crumbs
1 Cooking spray
1 can condensed tomato soup
1 can water (adding more if needed)
1 tbsp honey
1 cup reduced fat shredded cheese



Preparation

Bring a large pot of salted water to boil. Carefully cut from the stem of the cabbage and peel off 10 large leaves. Place in boiling water, stir gently. Boil for about 10 minutes. Drain in colander and rinse with cold water.

Gently lay leaves out on paper towels to dry. Cut stem from remaining cabbage and discard. Cut cabbage in half and grate into a large bowl, discarding any large pieces.

In a large frying pan over med-high heat, sauté onion and garlic for 5 minutes. Add tomato, remaining cabbage, salt, pepper and red pepper if using. Cook and stir until liquid is gone and vegetables are soft, about 10 min. Remove from heat to cool.

In a large bowl, add ground beef, rice, cooled tomato mixture and bread crumbs. Mix well, adding more bread crumbs if mixture is too moist. It should be firm enough to handle.

Preheat oven to 375. Prepare a 13” x 9” baking dish with cooking spray. Working one at a time, place a cabbage leaf, stem side towards you, on work surface. Form a handful of meat mixture into a small “log”, place in middle of leaf. Fold sides in over meat, then stem side forward to make roll. Place seam side down in baking dish. Repeat with remaining meat mixture and cabbage leaves.

Wisk together soup, water and honey in a small bowl. Pour evenly over cabbage rolls. Cover baking dish tightly with foil. Bake at 375 for 1 hour. Remove foil, bake for another 20 minutes.

Can top with cheese for the last 20 mins.

 

[moreluck]

Chinese Style Country Ribs


From the Kitchen of: Sylvia
Source: Crockery Cookery

• 1/4 c. soy sauce
• 1/4 c. orange marmalade
• 2 tbsp. catsup
• 1 clove garlic, crushed
• 3 to 4 lbs. country-style spareribs*

Combine soy sauce, marmalade, catsup and garlic. Brush on both sides of ribs. Place in slow-cooking pot. Pour remaining sauce over all. Cover and cook on low for 8 to 10 hours. Makes 4 to 6 servings. *Also known as farm-style ribs. Regular spareribs may be substituted.

 

[moreluck]

Best Italian Beef---Crockpot

kfarris11 on August 09, 2010 Ingredients

• • 3 lbs rump roast
  • 2 green peppers
  • 1 large onions
  • 1 (16 ounce) jars banana pepper rings
  • 4 cups beef broth
  • dry rub seasonings
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper flakes

Directions

1. Cut up the onions and green peppers into strips and set them on the bottom of the crockpot along with the entire jar of banana peppers (juice and all). Then pour the 4 cups of beef broth into the crockpot. 2. Mix all of the dry ingredients together (making the rub) and coat your rump roast. 3. Put the rump roast in the crockpot on top of everything and cook on low for 8-10 hours (can cook longer if convienent for you) -- I let mine cook for 17 hours before so there is really no limit,.
2. 4. enjoy!

 

[moreluck]

COLD SPAGHETTI SALAD
Printed from COOKS.COM

□ 1 lb. thin spaghetti
□ 1 med. red onion, chopped
□ 1 or 2 can mushrooms, drained
□ 1 jar powdered Salad Supreme dressing
□ 1 (16 oz.) bottle Zesty Italian dressing
□ 2 med. tomatoes, de-seeded and chopped
□ 2 med. cucumbers, de-seeded and chopped

Break spaghetti in thirds and cook as directed; drain and rinse well in cold water and place in large bowl. Add onion, mushrooms, tomatoes, cucumbers, and Salad Supreme. Mix well and stir in Italian dressing. Marinate overnight or at least 6 hours.

 

[moreluck]

Noodles Chicken Divan

By "365 Easy One Dish Meals"
Ingredients

• • 1 tablespoon butter
  • 1 red bell peppers, chopped
  • 3 scallions, chopped
  • 4 cups broccoli, chopped
  • 1 (14 ounce) cans chicken broth
  • 1 cup light cream
  • 3 cups medium noodles
  • 1 1/2 cups cooked chicken

Directions

1. In a large skillet, melt butter over medium heat. Add pepper, scallions and broccoli. Cook, stirring occasionally, 5 minutes. Stir in chicken broth, cream, noodles and chicken. Heat to boiling.
2. Reduce heat to low, cover and simmer over low heat 25-30 minutes or until noodles are tender.

 

[moreluck]

Mom's Roast Beef

Ingredients

1 TB Cooking oil
1 Eye of round beef roast
about 1 Med Onion; chopped
1 c Brewed coffee
1 c Water; divided
1 Beef bouillon cube
2 tsps Dried basil
1 tsp. Dried rosemary
1 Clove Garlic; minced
1 tsp. Salt
1/2 tsp. Pepper
1/4 c All-purpose flour




Preparation
Heat oil in a Dutch oven; brown roast on all sides. Add onion and cook until transparent. Add coffee, 3/4 cup water, bouillon, basil, rosemary, garlic, salt and pepper. Cover and simmer for 2-1/2 hours or until meat is tender. Combine flour and remaining water until smooth; stir into pan juices. Cook and stir until thickened and bubbly. Remove roast and slice. Pass the gravy Yield: 8 servings Source: Taste of Home,

 

[moreluck]

BERTOLLI SPAGHETTI & MEATBALLS

• Serves 4
• |
• prep time: 20 minute(s)
• |
• cook time: 20 minute(s)

Ingredients:
1 lb. lean ground beef
1/2 cup grated Parmesan cheese
1/4 cup Italian seasoned dry bread crumbs
1/4 cup water
1 egg
1 tsp. finely chopped garlic
1/4 tsp. salt
1 jar Bertolli® Tomato & Basil Sauce
8 ounces spaghetti, cooked and drained



Directions:

• Combine ground beef, Parmesan cheese, bread crumbs, water, egg, garlic and salt in medium bowl; shape into 12 meatballs.
• Bring Sauce to a boil over medium-high heat in 3-quart saucepan. Gently stir in uncooked meatballs.
• Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve over hot spaghetti and sprinkle, if desired, with Parmesan cheese.

Cost per recipe*: $8.39.

Cost per serving*: $2.10.

*Based on average retail prices at national supermarkets.

 

[moreluck]

Beef Sirloin with Baby Spinach

2 Tbls. olive oil
1 boneless beef sirloin 3/4" thick about 1 lb. cut into 4 pieces
1 large onion, sliced
1 small red pepper chopped
3 gloves garlic, minced
1 can(10 3/4oz.) Cream of Mushroom soup.
1/2 cup water
2 Tbls. balsamic vinegar
1 Tbls. chopped fresh rosemary or 1 tsp. dried
1 bag (7oz.) fresh baby spinach
hot mashed potatoes

Heat 1 Tbls. oil in a 12" skillet over med-hi heat. Add beef and cook until
well browned on both sides. Remove beef from skillet. Pour off fat.

Heat remaining oil in skillet. Add onion and red pepper and cook one
minute, stirring occasionally. Add garlic and cook until vegetables
are tender-crisp, stirring often.

Stir soup, water, vinegar and rosemary in skillet and heat to a boil. Return
beef to skillet. Reduce heat to medium. Stir in spinach. Cover and cook for
2 mins. or until desired doneness. Serve beef and vegetable mixture with
potatoes.

 

[moreluck]

Simple Roast Turkey Recipe: How to Roast a Turkey

Ingredients:

1 (14 lb.) turkey, thawed
1 tsp. salt
1 tsp. freshly ground black pepper
1/2 C. butter, softened
2 tbsp. dry rosemary
2 tbsp. dry rubbed sage
2 tbsp. dry thyme
1 C. liquid of your choice (wine, broth, etc.)
Stuffing recipe of your choice


Instructions: 1. Preheat the oven to 325 degrees friend.

2. Prepare your roasting pan. Place a rack in the bottom of the pan. If using a disposable aluminum roasting pan, be sure to set it on a baking sheet or similar to make transport easier.

3. Unwrap your thawed, whole turkey. Remove the packet of giblets/turkey neck from the inside of the bird (reserve these for making classic turkey giblet gravy, if desired). Rinse bird with cold water inside and out. Pat interior and exterior dry with paper towels.

4. In a small bowl, combine butter, rosemary, thyme, and sage.

5. Sprinkle salt and pepper into interior cavity of turkey, as well as over the turkey skin. At the breast, gently loosen turkey skin with fingers, being careful not to rip it. Rub over and under skin with butter mixture.

6. Right before roasting, *stuff the bird with your favorite turkey stuffing recipe. The stuffing shouldn't be packed too tight, and should fill both the body and neck cavity of the turkey.

7. Pull the neck flap against the side of the turkey and secure it with a wooden skewer.

8. With cooking twine, tie the drumsticks together in the back. This helps to bird to cook evenly and makes for a prettier presentation.

9. Place the turkey in your roasting pan, on roasting rack. Transfer turkey to oven.

10. Bake until turkey reaches a temperature of 165-170 degrees friend when a meat thermometer is inserted in the thickest part of the thigh (be sure not to touch the bone). This should take about 4 hours.

11. Every 20 minutes or so, baste turkey with the liquid of your choice. Apple cider, chicken broth, and white wine work wonderfully. A mixture of white wine and chicken broth makes for a wonderful turkey gravy from the drippings.

12. If the turkey begins to get too brown too early in the cook time, cover it loosely with foil.

13. When internal temperature has reached the necessary level, remove the turkey from the oven.

14. Move turkey to a carving platter, then tent with a large piece of foil. Let turkey sit for about 30 minutes. This allows the juices to redistribute into the meat.

15. Meanwhile, prepare gravy from the pan drippings, if desired, and finish the rest of your holiday dinner.

16. Remove the stuffing from the turkey and scoop it into a bowl for serving.

17. Carve turkey and serve.

*Note: If not stuffing the bird, overall cook time will be lower. Check here for turkey cooking times.

 

[moreluck]

Emeril's Long Trail Cheddar Ale Soup

Ingredients

• • 2 tablespoons unsalted butter
  • 2/3 cup all-purpose flour
  • 1 large yellow onions, finely diced
  • 1 red bell peppers, finely diced
  • 1 teaspoon mustard powder
  • 1 tablespoon hot sauce
  • 6 cups water
  • 9 ounces long trail ale
  • 4 cups chicken stock
  • 1 cup parmesan cheese, grated
  • 1/2 cup Monterey jack cheese, shredded
  • 1 cup cheddar cheese, shredded

Directions

1. In a large covered Dutch oven over medium high heat, add the butter and flour, stirring to create a roux. Add the onion, red pepper, mustard powder, and hot sauce. Continue to stir and cook an additional 5 minutes. Slowly whisk in the water, ale and chicken stock and bring to a simmer. Add the Parmesan cheese. Reduce heat to low and add the Jack and cheddar slowly, whisking constantly. When all cheese has been added, whisk the mixture for 2 minutes or until all of the cheese is incorporated.
2. Turn off heat and let stand for 5 minutes.

 

[moreluck]

Planet Hollywood's Captain Crunch Chicken

Ingredients:

vegetable oil for frying
2 skinless chicken breast fillets
1 cup buttermilk
1 egg
2 cups Captain Crunch cereal
1/2 cup panko bread crumbs
1/2 cup Wondra flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon white pepper

***Creole Mustard Sauce***

2 tablespoons Grey Poupon Dijon mustard
3 tablespoons mayonnaise
1 teaspoon yellow mustard
1 teaspoon honey

Directions:
Creole Mustard Sauce: Mix together and chill in refrigerator.

Chicken: Cut each chicken fillet, lengthwise, into 5 long slices pounded flat (chicken fingers). Put in a bowl, cover with buttermilk, and marinate overnight. Just before breading, mix in an egg to the marinade. Smash the cereal into crumbs using a food processor, or put the cereal into a plastic bag and start pounding. Combine the cereal, crumbs, flour, onion powder, garlic powder, salt, and pepper in a medium bowl.

Remove chicken from milk and completely coat it with the dry mixture. Discard leftover milk. When the oil is hot, fry the chicken for 4 to 6 minutes or until golden brown and crispy. Remove to paper towels or a rack to drain. Serve hot with chilled Creole mustard sauce on the side for dipping. We also dipped it in fry sauce and that was good too.

Cook's Notes: I love this chicken at Planet Hollywood. I found this recipe from top secret recipes but after making it the first time I made some adjustments. This version turned out much better and the breading stayed on like it was supposed to. This chicken is so sweet and yummy and the mustard sauce balances out the flavor perfectly. This is also a real kid pleaser, my daughter couldn't get enough of them.

 

[moreluck]

Sweet Potato Casserole
By: Monica Craddock

I'm from the South and it would not be Thanksgiving in Alabama without my sweet potato casserole recipe.

This recipe was handed down from my grandmother to my mother to me. Everyone always questions the amount of butter in the recipe, but they love it after they taste it.


Casserole Ingredients:

2 cups mashed sweet potatoes (use canned variety)
1 cup sugar
1 stick butter, softened
1/2 tsp nutmeg
1/2 tsp cinnamon
3 eggs
dash of salt
1/2 tsp vanilla

Mix all together and bake at 350F (175C) for 20 minutes. Remove from oven and add topping

Topping Ingredients:

1 stick melted butter
1/2 cup brown sugar
1 cup chopped pecans
1 cup Rice Krispies

Mix all together and spread on top of casserole. Bake 20 minutes more at 350F (175C).

 

[moreluck]

Boston Market Creamed Spinach


10 3/4 can cream of celery soup
1 tbs. Flour
1/4 cup butter or margarine or canola oil
1/2 tsp. Garlic salt or to taste
Salt to taste
Pepper to taste
20 oz. Frozen chopped spinach, cooked according
To package directions, well drained OR
2 pounds fresh spinach, cleaned, stems removed,
Chopped, cooked and drained
1 tblsp dry onion, chopped, OR
1 small onion, peeled, ends removed, diced

In a large saucepan over medium heat, whisk together celery soup, flour,
Butter or margarine or canola oil, garlic salt, salt and pepper until smooth
And piping hot. Add cooked and drained spinach, dry chopped onion or diced
Onion. Serve.