What's Cookin' ??

[moreluck]

Southwestern French Toast

Ingredients:
3 eggs
1 cup half and half
8 slices French or other white bread, cut diagonally, each 1/3" thick
1/3 pound jack cheese, shredded
4 ounces can diced green chiles
1/4 cup minced fresh cilantro
2 cups salsa



Directions:
In a wide bowl, beat eggs and milk until well blended. Dip half the slices of bread into egg mixture; turn to saturate.

Arrange slices on lightly greased 12 x 15" baking sheet. Top bread evenly with cheese, then add green chilies and cilantro. Dip remaining slices in egg mixture, coating both sides. Top cheese-covered bread with plain slices to form sandwiches.

Bake at 400 degrees until they begin to brown, about 12 minutes. With spatula, turn over and continue baking until they are puffed and evenly browned, about 10 minutes longer. Cut in half crosswise. Transfer 2 halves to each individual plate; overlap one half over the other. Offer salsa on the side.

 

[hubrat]

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).

Sounds identical to my grandmother's recipe, minus rice crispies. Also from Alabama. Very yummy!

Mine is similar:

2 large cans sweet potatoes, drained
1 stick butter
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1/4 cup milk
Nutmeg & cinnamon to taste
1 tablespoon vanilla extract (or to taste)

I beat the heck out of it, can't stand it lumpy.

Bake 350 for 1/2 hour, top with marshmallows and bake until toasty

I've also had it sweetened with orange juice and topped with frosted flaked. Mmm...num num.

I'll put my artery-clogging green bean casserole on here one day.

 

[moreluck]

Fragrant Orange Chicken with Scallion Mashed Potatoes PARADE | September 2009 (Epicurious)
by Sheila Lukins and Laurie Griffith

Total cost: $9.96
Yield: Makes 4 servings

1 chicken, cut in 10 pieces
Zest and juice of 3 oranges
1/4 cup honey
3 tablespoons soy sauce
2 tablespoons olive oil
2 teaspoon finely minced garlic
1/4 teaspoon red pepper flakes
Salt and black pepper

2 tablespoons cilantro

1. Place the chicken in a large bowl. Combine remaining ingredients and coat chicken. Refrigerate, covered, for 2 to 4 hours.
2. Remove chicken 30 minutes before cooking. Preheat oven to 375°friend. Arrange chicken in a shallow roasting pan. Pour 2/3 cup of the marinade into the pan.
3. Bake chicken, basting frequently, for 1 hour.
4. Transfer to a platter. Strain pan juices into a small saucepan and boil until thickened, about 10 minutes. Drizzle sauce over the chicken and sprinkle with scallions.

 

[moreluck]

Delmonico Potatoes

"Cooked and grated potatoes are layered in a baking dish with a yummy spice concoction, a layer of sour cream and milk, and then cheese. The layers are repeated one more time and baked. Potato heaven."

Ingredients:
5 large potatoes
2 teaspoons dried parsley
2 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons minced onion
3/8 cup butter
1 (16 ounce) container sour cream
1 1/2 cups milk
1 cup shredded processed cheese

Directions:
1.Bring a large pot of salted water to boil, place potatoes in the boiling water. Let potatoes cook until they are just becoming tender, approximately 8 to 10 minutes. Refrigerate the potatoes overnight.2.Preheat oven to 350 degrees friend (175 degrees C).3.Grate the potatoes. In a small bowl, combine 1 teaspoon parsley, 1 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon minced onion, and 1/2 of the butter or margarine. In a separate small bowl, combine sour cream and milk.4.Layer 1/2 of the grated potatoes into the bottom of the prepared baking dish. Sprinkle the dried spice mixture over the layer of potatoes. Pour 1/2 of the sour cream and milk mixture over the potatoes and butter layers. Top this layer with 1/2 cup of processed cheese spread. Repeat the layering process one more time.5.Bake the casserole for one hour.

 

[moreluck]

FYI... Made those DelMonico Potatoes the other night....not that great. I really think the simpler potato casseroles made with the frozen hash browns are much better & tastier.

 

[moreluck]

Chicken Paprika

By MI$$indecisive on November 10, 2010


Ingredients

• • 2 lbs chicken legs-thighs
  • 1 small onions, diced
  • 2 cups chicken broth (or more) or 2 cups stock ( or more)
  • 1 cup sour cream
  • 1 tablespoon flour, to thicken ( or more)
  • 2 tablespoons paprika, for color ( or more)
  • salt & pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon oil
  • 12 -16 ounces egg noodles or 12 -16 ounces pasta

Directions

1. In a 4 qtr or larger kettle, melt butter and oil together. Add chicken pieces and season with salt and pepper. Brown chicken on all sides. Remove from kettle and set aside. Add onion to kettle and sauté until glossy. Add paprika and stir until mixed well with onions. Add chicken back inches Pour chicken broth over to cover chicken (remember this is the amount of the sauce for the noodles later. Cover and slow boil the chicken until tender – about 45 minutes Remove from heat. In a small bowl, mix sour cream and flour until well mixed. Add some broth to liquefy somewhat in order to pour easily back into kettle. BE SURE the broth is not too hot or it will curdle the sour cream. Using a whisk, stir in sour cream until sauce is free of lumps and nice and smooth. Set back on stove and simmer very slowly as not to form bubbles and curdle sauce. Serve chicken over a bed of noodles or pasta per your liking.
2. Enjoy!

 

[moreluck]

Roast Christmas Goose



Prep Time: 5 Minutes
Cook Time: 2 Hours 15 Minutes
Ready In: 2 Hours 20 Minutes
Servings: 10
"I have such fond childhood memories of Christmas dinner and my mother serving a golden brown Christmas goose. To flavor the meat, Mom stuffed the bird with peeled and quartered fruit that's discarded after baking. -Rosemarie Forcum White Stone, Virginia"
Ingredients:
1 (10 pound) goose
Salt and pepper
1 medium apple, peeled and quartered
1 navel orange, peeled and quartered
1 lemon, peeled and quartered
1 cup hot water
Directions:
1.Sprinkle the goose cavity with salt and pepper. Place the apple, orange and lemon in the cavity. Place goose breast side up on a rack in a large shallow roasting pan. Prick skin well with a fork. Pour water into pan.2.Bake, uncovered, at 350 degrees friend for 2-1/4 to 3 hours or until a meat thermometer reads 185 degrees friend. If necessary, drain fat from pan as it accumulates. Cover goose with foil and let stand for 20 minutes before carving. Discard fruit.ALL RIGHTS RESERVED © 2010 Allrecipes.comPrinted from Allrecipes.com 12/14/2010

 

[moreluck]

Sausage & Peppers Lasagna


Ingredients

• • 1/2 lb Italian sausage
  • 1 onion, chopped
  • 1/2 cup chopped green peppers
  • 1/2 cup chopped red peppers
  • 16 ounces phildelphia cream cheese, softened
  • 1/2 cup milk
  • <2 1/2 cups Kraft shredded mozzarella cheese, divided ( low-moisture recommended)
  • 1/2 cup grated parmesan cheese, divided
  • 24 ounces spaghetti sauce
  • 1/2 teaspoon dried oregano leaves
  • 1/2 cup water
  • 12 lasagna noodles, cooked

Directions

1. Heat oven to 350. Brown sausage with vegetables. Meanwhile, beat cream cheese and milk with mixer until well blended. Combine mozzarella and Parmesan. Reserve 1 1/2 cups; mix remaining with cream cheese mixture. Drain sausage; return to skillet. Stir spaghetti sauce, water and oregano into meat sauce. Spread 1/3 of meat sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and half the cream cheese mixture. Top with 3 noodles, half the remaining meat sauce and 3 noodles. Cover with layers of remaining cream cheese mixture, noodles, meat sauce and reserved cheese. Cover with foil sprayed with cooking spray.
2. Bake 1 hour or until heated through, removing foil after 45 minutes. Let stand 15 minutes before cutting to serve.

 

[moreluck]

Boston Market Meatloaf


1 cup tomato sauce
1 1/2 tablespoons barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin
6 tablespoons all−purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
Dash garlic powder

Preheat oven to 400 degrees.
Mix together the tomato sauce, barbecue sauce and sugar in a small saucepan
Over medium heat. Heat the mixture until it begins to bubble, stirring often,
Then remove it from the heat.
In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat.
Mix the sauce into the meat, then add the remaining ingredients. Mix again.
Pack a loaf pan with the meat mixture, cover with foil, and bake for about
30 minutes. Remove foil and drain fat. Cut the meatloaf, while in the pan,
Into eight separate slices. Pour remaining sauce over the meatloaf. Return
To oven and cook for another 30 minutes, uncovered. Allow to cool slightly
Before serving.

 

[moreluck]

Weight Watcher's Italian Meatballs

Italian Meatballs

POINTS® Value: 3
Servings: 8
Preparation Time: 12 min
Cooking Time: 32 min
Level of Difficulty: Easy

Serve these bite-size morsels as an appetizer or hors d'oeuvre, or combine with pasta or rice for a main course. Also great stirred into soup.


Ingredients

1 1/2 tsp butter
1 1/2 tsp olive oil
1 large onion(s), minced
1 pound(s) raw lean ground beef
1 large egg(s), beaten
1/4 tsp red pepper flakes
3/4 tsp table salt
1 Tbsp parsley, fresh, finely minced (or 1/2 tsp Italian seasoning)
1/4 cup(s) canned beef broth, or chicken broth
1/4 cup(s) white wine

Instructions
In a large skillet, melt butter and oil over medium heat. Add onions; cook, stirring occasionally, until they start to caramelize, about 8 to 10 minutes. Remove onions to a large mixing bowl and add beef, egg, red pepper flakes, salt and parsley (or Italian seasoning); mix well to combine. With damp hands, roll forty-eight 1/2-inch meatballs.


Place same skillet over medium-low heat. Add meatballs, broth and wine; simmer until cooked through, gently turning meatballs once during cooking, about 20 minutes. Yields about 6 meatballs per serving.

 

[moreluck]

Slow Cooker Beef Stroganoff

By Kosher Kook #2 on September 16, 2010



Ingredients

• • 2 lbs beef stew meat
  • 1 cup chopped onions
  • 1 (10 3/4 ounce) cans condensed golden mushroom soup
  • 1 (10 3/4 ounce) can condensed cream of onion soup
  • 1 (6 ounce) jars sliced mushrooms, drained
  1/4 teaspoon ground black pepper
• 8 ounces cream cheese, cubed
• 8 ounces sour cream
  • 6 cups hot cooked noodles

Directions

1. Combine first 6 ingredients in the slow cooker crock. Cook on low setting 6-8 hours. Stir in cream cheese and sour cream. Cover & cook about 1/2 hour or until cheese is melted. Stir well.
2. Serve over hot noodles.

 

[moreluck]

30 Minute Weeknight Pasta W/Semi-Homemade Meat Ragu Sauce

Ingredients

• • 1/2 onions, chopped fine
  • 1 stalk celery, chopped fine
  • 1 small carrots or 6 -8 baby carrots, chopped fine
  • 1 -2 garlic cloves, chopped
  • 1/8 teaspoon dried rosemary
  • 3 tablespoons light olive oil
  • 1 lb lean ground beef
  • 1 (28 ounce) cans crushed tomatoes, undrained or 1 (28 ounce) cans canned San marzano whole tomatoes, crushed by hand, with juices
  • 1/2 cup whole milk
  • 1/2-3/4 cup water
  • 1 lb pasta, cooked and drained
  • kosher salt, to taste
  • ground pepper, to taste
  • parmesan cheese, upon serving

Directions

1. In a large saucepan, boil water for pasta. Finely chop onion, carrot, celery, garlic cloves. In a large pan, heat olive oil over med heat and add the veggie/garlic mix and cook until soft and mildly browned; add rosemary to mix.
2. Add beef and cook w/veggies until no longer pink.

 

[moreluck]

Copycat IHOP Griddle Cakes

Ingredients

• • 1 1/2 cups buttermilk
  • 1/3 cup cream of wheat
  • 1/3 cup sugar
  • 1 1/4 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (optional)
  • 1/4 cup oil ( olive oil is fine)
  • 1 egg
  • 1 teaspoon vanilla

Directions

1. Mix buttermilk and cream of wheat together. Stir in baking soda. Beat egg, oil, vanilla, sugar, and salt (if using) together. Whisk in buttermilk mixture. Stir in flour and baking powder. If batter is too thick you may add additional buttermilk. Spoon about 1/4 cup batter per griddle cake on hot grill or cast iron frying pan.
2. Cook till golden, flip and continue cooking.

 

[moreluck]

Mexican Rice from Serrano's Cafe

This was the rice we served in our Mexican restaurant that we owned in Port St. Joe, Fla in the early 90's. Your house will smell like a Mexican restaurant while this is cooking, remember, do not lift the lid, if your fire is as low as it will go, it will not burn or dry out, the texture of this rice is perfect when done right. Hope you enjoy! If you want an even more authentic flavor, use bacon fat or lard instead of oil and butter, this is what we did, but now I have high cholesterol, no more bacon fat unless I absolutely have to....lol

Ingredients

• 1 cup Basmati Rice
• 0.25 white onion small, minced
• 1 garlic minced
• 0.5 carrot minced
• 1 ts knorrs dry tomato boullion
• 2 Tb oil
• 1 Tb butter
• 2 cups water
• 1 Salt and pepper to taste

Preparation


Rinse rice under cold water in a colander until water is clear?dry

In a pan with a tight fitting lid, add oil and butter,,,,make sure pan is extrememly hot, add onion, garlic, carrot, salt and pepper. Saute on high heat for a few minutes, then add rice, continue stirring for 5 mins, try to brown the rice a little, if it doesn't brown, that's ok.

Then add water, the pot will steam so watch your head, lol, then add the tomato boullion, just mix a little, avoid stirring too much. Bring water to a boil, then turn heat down to the lowest temp without having the flame go out, cook for 20 minutes. Take of heat and let set for 15, do not take the cover off until it has sat for 15-20 minutes.

 

[moreluck]

Creamed Spinach With Bacon
CDKitchen

Ingredients:

4 pounds fresh spinach, well washed and stems removed
12 strips bacon
2 tablespoons flour
1 1/2 cup heavy cream
salt and pepper to taste

Directions:
In large pot over high heat, bring 4 quarts water to boil; add spinach, a handful at a time; cook 20 to 30 seconds until leaves are wilted. Drain. Rinse under cold running water. Drain again. Chop spinach coarsely. Set aside.

In large skillet over medium high heat, cook bacon until medium crisp. Remove to paper towels to drain.

Remove and discard all but 2 T. Bacon fat form skillet; heat fat over medium high heat; stir in spinach until thoroughly coated with fat. Reduce heat to medium.

Sprinkle flour over spinach. Stir to blend in thoroughly. Reduce heat to low. Stir in heavy cream to mix well. Cook, covered, about 14 to 15 minutes.

Meanwhile, cut cooked bacon into bite size pieces. Just before serving, stir bacon, salt and pepper into spinach.

 

[moreluck]

Family Classic Meatloaf


What You Need



1-1/2 lb. extra-lean ground beef


1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken


1 Onion, chopped


1 Egg, beaten


1 tsp. Dried thyme leaves


1 can (10-3/4 oz.) condensed tomato soup, divided


1/4 cup Chili sauce



Make It



HEAT oven to 350°friend.
MIX first 5 ingredients. Add 1/2 cup soup; mix well. Press into 8x4-inch loaf pan sprayed with cooking spray.
BAKE 55 min. or until done (160ºF). About 10 min. before the meatloaf is done, cook remaining soup and chili sauce in saucepan on medium heat until heated through, stirring occasionally.
REMOVE meatloaf from pan; top with soup mixture.

 

[moreluck]

Chicken Parmesan Pasta

What You Need

6 small boneless skinless chicken breast halves (1-1/2 lb.)


2 egg whites, lightly beaten


1 cup Italian-style bread crumbs


3 cups spaghetti sauce, divided


1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese


1/4 cup KRAFT Grated Parmesan Cheese


1 tsp. dried oregano leaves


6 oz. spaghetti, cooked, drained



Make It



HEAT oven to 400ºF.
DIP chicken in egg whites, then in bread crumbs, turning to evenly coat both sides of each breast. Place in 13x9-inch pan sprayed with cooking spray.
BAKE 20 to 25 min. or until chicken is done (165ºF). Top with 2 cups sauce, cheeses and oregano. Bake 5 min. or until mozzarella is melted. Meanwhile, heat remaining sauce.
TOSS spaghetti with sauce; place on plate. Top with chicken.



Kraft Kitchens Tips



Serving Suggestion
Serve with a mixed green salad tossed with KRAFT Light House Italian Dressing.

 

[moreluck]

Firecracker Pasta
CDKitchen

Ingredients:
1 tablespoon olive oil
1/4 cup red onion, julienned
1/4 cup red peppers, julienned
1/4 cup zucchini, sliced
1/4 cup yellow squash, sliced
1/4 cup Portabella mushroom, quartered
1 teaspoon fresh garlic
1/2 teaspoon red pepper flakes
3 ounces heavy cream
3 ounces marinara sauce
1/2 cup fresh grated wheel Parmesan cheese
6 ounces cooked penne pasta
1 pinch each: salt and pepper
3 ounces cooked chicken
1 ounce crab meat (optional)

Directions:
Heat olive oil, add all vegetables and quickly saute. Add fresh garlic and red pepper flakes.

Add heavy cream, marinara, grated Parmesan cheese and reduce sauce until slightly thickened.

Toss in pasta, cooked chicken and crabmeat. Season and serve very hot.

 

[moreluck]

Breakfast In A Loaf

CDKitchen

Ingredients:
***Scrambled Eggs***
1 tablespoon butter
6 eggs lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
***Loaf***
1 round loaf bread (8-9 inch diameter)
4 ounces sliced ham
1/2 red bell pepper, diced
1/2 cup shredded Monterey jack cheese
1/2 cup shredded cheddar cheese
1/2 cup sliced pitted ripe olives
1 medium tomato, thinly sliced
8 ounces mushrooms, cooked

Directions:
Prepare scrambled eggs and keep warm.

Cut a 2 inch slice from the top of the loaf to use for the lid. Remove the soft exterior of the loaf leaving a 1 inch thick wall and bottom.

Place ham on the bottom of the loaf. Top with diced pepper. Sprinkle with half of the cheeses. Layer scrambled eggs, olives, and tomatoes over the cheeses. Top with remaining cheeses and mushrooms.

Place the lid on the loaf. Wrap in foil, place on a cookie sheet, and bake for 30 minutes or until heated through at 350 degrees friend.

 

[moreluck]

Mexican Corn

3 Tbls. butter
1 (10oz.) pkg. frozen corn kernals, thawed
1 red bell pepper, chopped
1 cup chopped zucchini
2 green onions, chopped
1 jalapeno, seeded and chopped
1/2 cup salsa, your choice
2 Tbls. chopped fresh cilantro

Melt butter in a large skillet over med-high heat. Add corn, bell pepper, zucchini, green onion and jalapeno. Saute until vegetables are tender, about 6 mins. Mix in salsa and cilantro. Stir until heated through. Season to taste with salt & pepper.