What's Cookin' ??

[moreluck]

Chicken Broccoli Stuffing Bake

Ingredients:
2 cans cream of mushroom soup
1 1/4 cup milk
1 package (14 oz. size) cubed herb-seasoned stuffing
3 cups cooked chicken, cubed
2 packages (10 oz. size) frozen chopped broccoli, thawed and drained
1 cup celery, finely chopped
1 cup Swiss cheese, shredded
Directions:
In a bowl, stir soup until smooth. Gradually add milk. Add stuffing, chicken, broccoli and celery; mix well. Spread mixture in 9x13 pan. Bake at 375 for 35 minutes. Top with cheese; bake until cheese melts.

 

[moreluck]

Olive Garden Capellini Pomodoro

3 cloves Garlic, mince
2 pounds Plum tomatoes; seeded, diced
1 ounce Fresh basil leaves, minced
1/3 cup Extra virgin olive oil
3 ounces Parmesan cheese
12 ounces Dry angel hair pasta, cooked
1/4 teaspoon Pepper

Heat olive oil and add garlic; cook until it turns white. Add
tomatoes and pepper and heat through, stirring constantly, about
2 to 3 minutes. Tomatoes should not lose their shape. Remove
from heat. Transfer hot, cooked pasta to large bowl. Toss pasta
gently with tomato mixture, basil and half of Parmesan cheese.
Serve immediately and pass remaining Parmesan.

 

[moreluck]

Low Fat Pear Muffins

1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
3/4 cup nonfat milk or soy milk
1 large egg, lightly beaten or 1/4 cup Egg Beaters egg substitute
2 tablespoons canola oil
1 large ripe pear, peeled, cored and chopped

Preheat oven to 400 degrees. Coat a 12-cup muffin pan with nonstick cooking spray or line with paper muffin cups.
Combine flour, sugar, baking powder and spices in a large bowl. In a medium bowl, combine milk, egg and canola oil.
Make a well in the center of the dry ingredients and add milk mixture. Stir until just moist. Fold in chopped pear.
Spoon batter into muffin cups, filling them 2/3 full, and bake for 20 minutes.

 

[moreluck]

Crockpot Golden Mushroom Roast

Ingredients:
1 (4 to 5 pound) beef roast
1 large can mushroom stems pieces, drained
1 can golden mushroom soup
1 envelope Lipton onion soup mix

Directions:
Place roast in crockpot. Mix together remaining ingredients and pour over roast. Cover and cook on LOW for 8 to 10 hours

 

[moreluck]

Cooking lesson #1: don't fry bacon in the nude

 

[moreluck]

Foolproof Chicken Paprika

2 frying chickens, cut up
1/3 cup flour
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
1 tablespoon vegetable oil
1 large onion, chopped
2 teaspoons instant chicken broth
1 tablespoon paprika
1 cup sour cream
1/4 cup whipping cream

NOTE:I use 6 boneless skinless chicken breast halves to serve 6 because we like extra sauce.
Shake chicken in flour, salt, and pepper in a plastic bag. Coat well. Save remaining flour for gravy.
Brown chicken, part at a time, in butter and oil in Dutch oven.
Remove chicken when browned, pour off drippings, and return 1 tablespoonful to kettle. Stir in onion and saut until soft.
Add water, instant chicken broth , and paprika. Scraping brown bits from bottom of kettle, heat to boiling.
Return chicken to kettle, cover, and simmer 30 minutes or until chicken is tender.
Remove chicken to shallow pan and reheat broth to boiling. Measure 2 tablespoons of saved flour and add water to make paste.
Stir into broth. Cook, stirring constantly, until gravy thickens and boils 1 minute.
Blend sour cream and whipping cream in a small bowl and stir into gravy. Return chicken and reheat slowly to boiling.
Serve over noodles or dumplings.

 

[moreluck]

Scalloped Potatoes With Ham

Ingredients:
6 slices baked ham, 1/4- to 1/2-inch thick
4 medium baking potatoes, scrubbed and thinly sliced
1 medium onion
2 tablespoons all-purpose flour
1 cup half and half
Directions:
Preheat oven to 400 degrees friend.

Layer ham, potatoes and onion in baking dish. Combine flour with a small amount of half and half to make a paste, then add the rest of the half and half. Pour over casserole and bake approximately 40 minutes, or until potatoes are tender and casserole is lightly browned.

 

[moreluck]

Asian Noodle Salad
Serves 4

1 lb of cooked noodles (can be any kind of noodle that cooks up fast such as angel hair, rice noodles, or buckwheat noodles)
1/2 cup of scallions or green onions, sliced thin
1/2 cup of dry roasted and salted peanuts, crushed
3 tablespoons of chopped cilantro

Dressing:
2 tablespoons of soy sauce
1 tablespoon rice wine vinegar
2 tablespoons of sesame oil
3 tablespoons of creamy peanut butter
2 teaspoons of fresh ginger, peeled and chopped

In a blender combine all ingredients for the dressing. Puree adding a little water as necessary to make it very smooth. In a large bowl add all salad ingredients and toss with dressing to coat. Serve. (For children, add some chopped pears, apples, or even sliced bananas for a fun variation.)

 

[moreluck]

Layered Cabbage Dish


1 medium Cabbage sliced or chopped
1/2 teaspoon Salt
1 1/2 lbs Ground beef
1/8 teaspoon Pepper
1/2 lbs Sausage
2/3 cup Rice uncooked
1 small Onion chopped
2 can (10 3/ Cream of tomato soup
1/4 cup Green pepper chopped
2 can (10 3/4) Water
1 teaspoon Chili powder
2 tablespoon Brown sugar


Instructions Lightly oil a 13 x 9" glass baking dish. Do not use a metal pan. Layer cabbage on bottom of pan. Brown ground beef, sausage, onion and green pepper. Drain oil. Add seasonings and rice to meat mixture. Spread over cabbage. Mix together soup, water and brown sugar and pur over ingredients.

Cover and bake at 350 for 1 1/2 hours.

 

[moreluck]

Peanut Butter Bread

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
4 teaspoons baking powder
1 1/2 cups milk
1/2 cup peanut butter

Preheat oven to 375 degrees friend.

Combine dry ingredients. Add milk and peanut butter. Pour into a greased 8 by 4 by 3-inch loaf pan. Bake for approximately 50 minutes. Serve with your favorite jam.

 

[moreluck]

Tex-Mex Chicken And Rice (Crockpot)

Ingredients:
1 pound boneless skinless chicken thighs -- cut into 3/4-inch pieces
1 1/2 cup uncooked converted long-grain white rice
1 cup salsa
1 can (14 ounce size) chicken broth
1 can (4.5 ounce size) chopped green chiles
1 cup sour cream
1 cup shredded colby-monterey jack cheese blend
Directions:
In 3- to 4-quart slow cooker, mix chicken, rice, salsa, broth and chiles.

Cover; cook on Low setting 6 to 7 hours.

About 5 minutes before serving, turn off heat on slow cooker. Stir in sour cream and half of the cheese; sprinkle remaining cheese over top. Cover; let stand 5 minutes or until cheese is melted. Serve with additional salsa, if desired.

 

[moreluck]

Kummel Klops (German Meatballs)

1 lb ground beef
salt and pepper, to taste
1/2 teaspoon poultry seasoning
1/4 teaspoon dried dill
1/4 cup fine dry breadcrumbs
1/4 cup milk
1 tablespoon chopped parsley
1 egg, slightly beaten
1 (14 ounce) can beef broth
1 (4 ounce) can sliced mushrooms, drained
1/2 cup chopped onions
1 cup sour cream
1 tablespoon flour

Mix together ground beef, salt and pepper, poultry seasoning, dill, breadcrumbs, milk, parsley and egg. Shape into 24 meatballs.
Brown slowly, in a large skillet, turning frequently. Add broth, mushrooms and onions. Cover, and simmer for 30 minutes.
Take out the meatballs. Blend together the sour cream and flour. Stir into the broth. Add back the meatballs and stir, bringing just to a boil and cook for 5 minutes more.
Serve over German dumplings, noodles or mashed potatoes.

 

[moreluck]

Cranberry Loaf


Ingredients:
1 cup flour
1 cup graham cracker crumbs
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup cranberries, chopped
1 cup raisins
1/2 cup walnuts, chopped
1 tablespoon orange rind
1 egg beaten
1 cup orange juice
1/3 cup cooking oil

Directions:
Mix first 5 ingredients together in a bowl. Stir in cranberries, raisins, nuts and orange rind. Add beaten egg, orange juice and cooking oil. Stir until blended. Scrape into greased 9 by 5 by 3 inch loaf pan (or a tube pan). Bake at 350F for one hour or until toothpick comes out clean. Let stand for 10 minutes. Remove from pan to cool. Wrap.

 

[moreluck]

Cheddar Baked Chicken


Ingredients:
3 pounds chicken parts or bone-in chicken breasts
2 tablespoons melted butter
1 can (10 1/2 oz size) cheddar cheese soup, undiluted
2 tablespoons chopped pimiento
1/2 teaspoon chili powder
1 1/2 teaspoon dried parsley flakes
Directions:
Preheat oven to 400F.

Arrange chicken parts in a single layer in baking dish, skin side down. Drizzle with the melted butter. Bake, uncovered, for 20 minutes. Turn chicken skin side up. Bake for 20 minutes longer.

In a small bowl, combine cheese soup, pimiento, and chili powder. Pour over chicken then sprinkle with parsley. Return to oven for 20 minutes longer, or until chicken is tender.

 

[moreluck]

Pasta e Fagioli

4 sprigs fresh thyme
1 large sprig fresh rosemary
1 bay leaf
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped onion
3 ounces pancetta, chopped
2 teaspoons minced garlic
5 3/4 cups low-sodium chicken broth
2 (14.5-ounce) cans white beans, drained and rinsed
3/4 cup elbow macaroni
Freshly ground black pepper
Pinch red pepper flakes, optional
1/3 cup freshly grated Parmesan
1 tablespoon extra-virgin olive oil

Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.
Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.

 

[moreluck]

Salmon Steaks with Red Wine Butter

Unlike salmon fillets, salmon steaks have bones in the center. Any leftover red-wine butter is delicious on beef, lamb chops, chicken, or mushrooms.


1 cup full-bodied dry red wine such as Ctes du Rhne
1/3 cup finely chopped shallots (3 to 4)
1/2 cup fresh orange juice
1/4 cup balsamic vinegar
1 teaspoon tomato paste
1 Turkish or 1/2 California bay leaf
1 teaspoon finely grated fresh orange zest
1 stick (1/2 cup) unsalted butter, softened
1 teaspoon salt
1/4 teaspoon black pepper
4 (1-inch-thick) salmon steaks (each about 1/2 lb)
2 tablespoons olive oil

Combine wine, shallots, juice, vinegar, tomato paste, and bay leaf in a 1- to 2-quart heavy saucepan and boil over moderately high heat until mixture is thick and jamlike and reduced to about 1/3 cup, about 20 minutes. Discard bay leaf. Transfer mixture to a small bowl set in a bowl of ice and cold water and stir until cold to the touch, about 5 minutes. Remove from ice water and stir in zest, butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper with a rubber spatula until incorporated.
Preheat broiler. Line rack of a broiler pan with foil.

Pat fish dry, then brush both sides with oil (2 tablespoons total) and sprinkle with remaining 3/4 teaspoon salt and 1/8 teaspoon pepper. Broil fish about 5 inches from heat, turning over once, until just cooked through, 8 to 10 minutes total.

Top each steak with 1 to 2 tablespoons red-wine butter.

 

[moreluck]

Kid's Peanut Butter And Banana Wraps

Ingredients:
1/2 cup creamy peanut butter
4 flour tortillas (8 to 10 inch size)
1/4 cup honey
2 small bananas, sliced
Directions:
Spread 2 tbsp of the peanut butter evenly over each tortilla. Drizzle 1 tbsp of the honey over each tortilla. Top with banana slices.

Roll up tortillas. Secure with toothpicks.

 

[moreluck]

Applesauce - Oatmeal Cookies

2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup uncooked rolled oats
1 cup brown sugar
3/4 cup shortening
1 egg
1 cup unsweetened applesauce
1/2 cup raisins (optional)
1/2 cup milk

Sift flour and mix with dry ingredients. Cream sugar and shortening, add egg and beat well. Add applesauce and raisins, add flour mixture and milk alternately, mix until smooth.

Drop by tablespoonful onto greased cookie sheet. Bake at 375 degrees for approx. 15 mins. Makes 3 dozen.

 

[moreluck]

Souper Baked Sandwich


Ingredients:
1 1/2 pound Lean Ground Beef
1/2 teaspoon Salt
4 cups Herb Stuffing Cubes; Not Mix
2 Eggs; Lg
1 teaspoon Mustard; Dry
1/2 cup Celery; Chopped
1 1/2 cup Milk
10 3/4 ounces Cream Of Mushroom Soup
1 cup Cheddar Cheese; Shredded
Directions:
Heat the oven to 350 degrees friend. Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the salt.

Arrange the stuffing cubes in a greased baking pan, 9 X 9 X 2 or 11 3/4 X 7 1/2 X 1 3/4-inches and top with the meat mixture. Beat the milk, eggs, soup, and mustard together and pour over the meat.

Then sprinkle with the cheese and bake uncovered until a knife inserted in the center comes out clean, about 30 to 40 minutes. Cool for 5 minutes and then cut into squares and serve.

 

[moreluck]

Lee Ann Rimes Favorite Mac.'n'Cheese

1 (12 oz.) pkg elbow macaroni
1 (12oz.) pkg sharp cheddar cheese
1(12 oz.) pkg. mild cheddar cheese
1 stick butter (divided use)
1 pint half and half milk
salt and pepper to taste

Bring 4 quarts of water to boil and add salt. Stir in elbow macaroni and cook according to pkg. directions. Do not overcook. Drain macaroni. Add a little salt, pepper and 1 TBLS. of butter.

Put half of the macaroni in a casserole dish. Sprinkle with half of each of the cheeses. Put remaining macaroni on top. Sprinkle with remaining cheeses. Cut up the rest of the butter and dot on top of macaroni. Pour the half & half on top of casserole and cover. Bake at 300 degrees for 45 mins. If you want to brown the top, uncover for a few minutes.

4 servings