What's Cookin' ??

[moreluck]

Pepper Jack Potato Casserole

1 pkg. frozen shredded hash browns (30 oz)
1 pkg. Monterey Jack cheese with peppers, shredded (8 oz)
1 t. minced garlic
1 1/2 cups milk
1 can cream of chicken soup (11 oz)
2 T. butter, melted
1 1/2 t. salt
1/2 t. pepper
Combine first 3 ingredients in large bowl. Stir together milk, cream of
chicken soup and remaining ingredients. Pour over hash brown mixture. Pour
into a lightly greased 13 x9 " baking dish. Bake at 350 for 45 to 50 minutes
or until casserole is golden brown and bubbly. Serves 8

 

[moreluck]

CRAB PASTA SALAD

8 oz. uncooked spiral pasta
1 pkg (8oz.) imitation crab meat chopped
1 cup frozen peas, thawed
1 cup fresh broccoli florets
1/2 cup chopped green pepper
1/4 cup sliced green onions
3/4 cup fat free mayonnaise
1/3 cup reduced fat Italian salad dressing
3 Tbls. grated parmesan cheese

Cook pasta according to package; drain and rinse in cold water. In a large bowl combine pasta, crab, peas, broccoli, green pepper and onions. Combine the mayonnaise, salad dressing and cheese; pour over pasta mixture and toss to coat. Cover and refrigerate for 2 hours 'til chilled.

 

[moreluck]

Jimmy Buffett's Margaritaville Restaurant Jalapeno Macaroni and Cheese

8 tablespoons butter, melted
1/2 pound cream cheese, melted
2 1/2 cups heavy cream
1 teaspoon salt
1/4 teaspoon Tony Chachere's Seasoning
1/2 pound Cheddar cheese
1/3 cup flour

1 cup sliced jalapelt
1/2 cup jalapeuice (from jar)
2 tablespoons bread crumbs
1 pound Perciatel 10-inch macaroni noodles

In a saucepan melt butter.Add cream cheese and mix until blended.Add heavy cream and whisk.Add jalapeuice and whisk. Mix in Cheddar, stirring until cheddar is completely melted. Mix in sliced jalape Add salt, Tony C's and flour. Continue whisking until all ingredients are completely incorporated.
Spray loaf pan with pan coating. Layer bottom of pan with cooked macaroni. Spoon in mixture and cover with Cheddar. Add another layer of pasta, mixture and Cheddar.
Dust top with bread crumbs.Cover and bake at 350 degrees friend for 30 minutes.Uncover and bake for 20 to 30 minutes until brown

 

[moreluck]

CORNED BEEF & CABBAGE

Ingredients

4 cups hot water
2 tbsp. cider vinegar
2 tbsp. sugar
1/2 tsp. freshly ground pepper
1 large or 2 medium onions, cut into wedges
1 3-lb. corned beef round or brisket, packaged with spices
8 small white or yellow potatoes, scrubbed and cut into quarters *
1 head of green cabbage (about 1 1/2 lbs.), cored and cut into 10 wedges

Directions

1. In a 6-quart electric slow cooker, combine the water, vinegar, sugar, pepper and onions, mixing well. Place the corned beef in the mixture. Scatter the potatoes over the top and along the sides.
2. Cover and cook on the High heat setting 4 hours. Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on High 3 to 4 hours longer, or until the beef is tender. To serve, carve the beef into slices and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist. Makes 6 to 8 servings.

*I like to do a big corned beef and just boil my potatoes in a separate pot....they only take 20 mins. or so.

 

[moreluck]

MEXICAN PORK CHOPS

1 tablespoon vegetable oil
4 boneless pork chops
2 (14.5 ounce) cans chopped
stewed tomatoes, with juice
1 (8.75 ounce) can whole
kernel corn, drained
1 (8 ounce) can red kidney beans, drained
1/2 cup uncooked long grain white rice
1 (4 ounce) can diced green
chilies, drained
1/4 teaspoon salt
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
Preheat oven to 350 degrees friend (175 degrees C). Heat the oil in a skillet over medium heat. Brown the pork chops about 5 minutes on each side. Remove chops from skillet and drain oil. Mix the tomatoes, corn, kidney beans, rice, chilies, and salt into the skillet. Bring liquid to a boil. Cook and stir for 1 minute, until heated through. Transfer the tomato mixture to a baking dish. Arrange the browned pork chops over the mixture. Bake covered 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, until rice is tender and pork has reached an internal temperature of 160 degrees friend (70 degrees C).

 

[moreluck]

Three Cheese Garlic Scalloped Potatoes

INGREDIENTS:

• 1 1/2 pounds Yukon Gold potatoes, thinly sliced
• 2 tablespoons butter, divided
• 1 pint heavy cream
• 2 cloves garlic, thinly sliced
• salt and pepper to taste
• 2 cups shredded Cheddar cheese
• 4 slices provolone cheese
• 1/2 cup grated Parmesan or Romano cheese

Preheat the oven to 325 degrees friend (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.

1. Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
2. Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

 

[moreluck]

Junior's Brooklyn White Meat Chicken Salad

For the Salad
celery leaves (optional)
1 teaspoon salt
1/8 teaspoon white pepper
2 lbs boneless skinless chicken breasts (about 2 large whole breasts or 4 large halves)
1 tablespoon fresh lemon juice
1 cup celery, diced
1 tablespoon snipped fresh dill

For the Mustard Cream Dressing
3/4 cup mayonnaise (use Hellman's Real Mayonnaise and NOT the light variety)
1/3 cup sour cream
1 tablespoon Dijon mustard
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon garlic powder

1. To cook the chicken: Fill a large saucepan half full with water. Add a few celery leaves, if you wish, plus the salt and white pepper, and bring to a boil over high heat. Slide in the chicken breasts, reduce the heat to medium-low, and simmer until the chicken turns opaque and the juices are no longer pink, about 10-15 minutes. Transfer the chicken to a colander with a slotted spoon, and rinse with cold water. Pat the chicken dry with paper towels and cut into 3/4-inch chunks (please don't shred the chicken).
2. Place the chicken chunks into a medium-sized bowl and sprinkle with the lemon juice and toss well. Add the diced celery and dill and toss again.
3. Mix all the ingredients for the dressing in a small bowl. Spoon the dressing over the chicken mixture and stir until all of the chicken and celery are coated. Chill and serve for sandwiches or as a salad on lettuce leafs.

 

[moreluck]

Beef Vegetable Soup (Eating Light)

1 lb. lean ground beef
1 med. onion, chopped
2 cloves garlic, minced
4 cups picante V8 juice
2 cups coleslaw mix....in produce dept.
1 can (14 1/2 oz) Italian stewed tomatoes
1 pkg. (10 oz.) frozen corn
1 pkg. (9 oz.) frozen cut green beans
2 Tbls Worchestershire sauce
1 tsp. dried basil
1/4 tsp. pepper

In a large non-stick skillet, cook the beef, onion and garlic over med. heat until meat is no longer pink; drain. Transfer to a 5 qt. slow cooker. Stir in the remaining ingredients. Cover & cook on high for 4-5 hours.

 

[moreluck]

BOW TIES WITH SAUSAGE, TOMATOES & CREAM

2 tablespoons olive oil
1 pound sweet Italian sausages, casings removed
1/2 teaspoon dried crushed red pepper
1 cup chopped onion
3 garlic cloves, minced
1 28-ounce can crushed tomatoes with added puree
1/2 cup whipping cream

1 pound farfalle (bow-tie pasta)
1/2 cup (packed) chopped fresh basil
Freshly grated Pecorino Romano cheese

Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Saut*ntil sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; saut*ntil onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.

Makes 6 servings.

 

[moreluck]

Sweet & Sour Meatballs

Meatballs
1 lb lean ground beef
1/2 cup dry breadcrumbs
1/4 cup milk
1 egg
2-3 garlic cloves, crushed
2 tablespoons onions, finely chopped
1/2 teaspoon worcestershire sauce
rosemary (optional)

Sauce
1/2 cup packed brown sugar
1 tablespoon cornstarch
1 (540 ml) can pineapple tidbits in syrup
1/3 cup vinegar
1 tablespoon soya sauce
1 green pepper, coarsely chopped (optional)

Mix together all meatball ingredients until thoroughly combined.

1. Form into balls. For appetizer make smaller balls, for meal make larger balls.
2. Place on baking sheet and bake at approx 350 friend until brown (15-20 minutes depending on size of meatballs).
3. To make sauce, mix brown sugar and cornstarch in skillet.
4. Stir in pineapple (with syrup), vinegar and soya sauce. Heat to boiling, stirring constantly, then reduce heat.
5. Add meatballs, cover and simmer for approximately 10 minutes.
6. Add peppers and simmer approximately 5 minutes more.

 

[moreluck]

Old World Manicotti

12 large manicotti shells
4 cups shredded mozzarella cheese (divided)
2 cups ricotta cheese
6 Tbls. fresh basil, chopped
1 (26oz.) jar prepared spaghetti sauce(Ragu Traditional)
1/2 cup grated parmesan or romano cheese

Preheat oven to 350 degrees. Spray a 9x13 baking dish with Pam.
Cook pasta as per package directions. Drain, rinse with cold water and let dry on paper towels.
For filling, in med. bowl, stir together 3 cups mozzarella with the ricotta & fresh basil. Using a teaspoon, carefully stuff pasta shells with the mixture.
Spoon 2 cups of sauce into baking dish. Arranged stuffed pasta over sauce. Pour remaining sauce over top. Sprinkle with remaining mozarella.
Bake for 15 mins. Sprinkle with the parmesan and bake 10 mins. longer. Serve immediately.

 

[moreluck]

Five Cup Fruit Salad

1 c. fruit cocktail (well drained)
1 c. mandarin (canned) oranges (well drained)
1 c. coconut (bagged, shredded)
1 c. mini-marshmallows (white)
1 c. sour cream

Mix it all up and let it sit in the 'fridge at least a couple of hours
or overnight.
Very refreshing

 

[moreluck]

Layered Taco Casserole

Ingredients
[SIZE=-1]1 pound ground beef or pork [/SIZE]
[SIZE=-1]1 cup chopped onion or sliced green onion [/SIZE]
[SIZE=-1]3/4 cup water [/SIZE]
[SIZE=-1]12 6-inch corn tortillas[/SIZE]
[SIZE=-1]1 pkg. (1.25 oz.) McCormick original taco seasoning[/SIZE]
[SIZE=-1]4 cups shredded lettuce [/SIZE]
[SIZE=-1]1 to 3 teaspoon garlic powder [/SIZE]
[SIZE=-1]2 medium tomatoes chopped [/SIZE]
[SIZE=-1]1 container (16 oz) cottage cheese[/SIZE]
[SIZE=-1]1 sour cream (optional)[/SIZE]
[SIZE=-1]2 cups shredded sharp cheddar cheese [/SIZE]


Instructions

Preheat oven to 350 degrees.

Lightly coat a 13 x 9 x 2 baking pan with nonstick cooking spray; set aside.

In large skilled cook meat until brown. Drain fat. Stir in water, taco seasoning and garlic powder. Bring to a boil; reduce heat. Simmer,
uncovered, about 5 minutes or to desired consistency; set aside.

In mixing bowl combine cottage cheese, cheddar cheese and onion.

Place 6 tortillas in prepared pan. Top with half of the meat and dollop with half of the cheese mixture. Repeat layers. Bake, uncovered for 40 to 45 minutes or until heated through.

Top with lettuce and tomatoes. Serve with sour cream, if desired.

 

[moreluck]

Cheddar Rice Casserole

1/4 cup chopped onion
2 garlic cloves, minced
1/4 cup butter or margarine
3 cups cooked long grain rice
2 cups (8 ounces) shredded cheddar cheese
1 cup minced fresh parsley
1 cup milk
4 eggs, lightly beaten
2 teaspoons Worcestershire sauce
1 teaspoon salt

In a large saucepan, saute onion and garlic in butter until tender. Add remaining
ingredients; mix well. Transfer to a greased shallow 1-qt. baking dish. Bake, uncovered, at
350? for 40-45 minutes or until a knife inserted near the center comes out clean.

Yield: 6-8 servings.

 

[moreluck]

Saucy Meatballs & Mushrooms

1-1/2 lb lean ground beef
1/3-cup fine dry breadcrumbs
1/3-cup evaporated milk
2 eggs
1 tsp onion salt
1/4 tsp poultry seasoning

Mushroom sauce
Flour
Can of cream of mushroom soup
1 can of mushrooms (10oz)(sliced)
1-cup evap milk
Butter
Worcestershire
Combine ground beef, breadcrumbs, evap milk, eggs, onion salt, & poultry
seasoning
Shape into 4 dozen 1" balls
Bake in hot oven (500*) 10-15 min or until browned
Drain off fat
Add to mushroom sauce; heat through
Serve with rice or noodles

Mushroom sauce
Melt 1 tb. butter in large saucepan
Blend in 1 tb. flour & 1/2 tsp Worcestershire
Add cream of mushroom soup
Gradually stir in 1-cup evap milk
Add can of mushrooms
Cook over med heat, stirring occasionally until mix boils & thickens

 

[moreluck]

MUSHROOM PEPPER STEAK

6 Tbls soy sauce, reduced sodium (divided use)
1/8 tsp. papper
1 lb. boneless beef sirloin steak, cut into thin strips
1 Tbls. cornstarch
1/2 cup reduced sodium beef broth
1 garlic clove minced
1/2 tsp. minced fresh gingerroot
3 tsps. canola oil
1 cup julienned red pepper
1 cup julienned green pepper
2 cups sliced fresh mushrooms
2 medium tomatoes cut into wedges
6 green onions, cut into 1/2 inch pieces

In a large resealable plastic bag, combine 3 Tbls. soy sauce and pepper; add beef. Seal bag and turn to coat; refrigerate for 30-60 mins.. In a small bowl, combine the cornstarch, broth and remaining soy sauce until smooth; set aside.

Drain and discard marinade from beef. In a large non-stick skillet or wok, stir-fry the garlic and ginger in 2 tsps. of oil for 1 minute. Add the beef; stir fry for 4-6 mins or 'til no longer pink. Remove beef and keep warm. Stir fry the peppers in remaining oil for one minute. Add mushrooms and stir fry for 2 minutes longer or until peppers are crisp/tender. Stir broth mixture and add to vegetable mixture. Bring to a boil; cook and stir for 2 mins. 'til thickened. Return beef to pan; add tomatoes and onions. Cook for 2 mins. 'til heated through. Serve over rice.

 

[moreluck]

California Chicken Casserole

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/3 cup milk
1 package (16 ounces) frozen California-blend vegetables, thawed
1-1/2 cups cubed cooked chicken
1-1/2 cups (6 ounces) shredded Swiss cheese, divided
1 jar (2 ounces) diced pimientos, drained
Salt and pepper to taste
Hot cooked rice

In a bowl, combine soup and milk. Stir in vegetables, chicken, 1-1/4 cups
cheese, pimientos, salt and pepper. Transfer to a greased 9-in. square baking
dish. Cover and bake at 350? for 40 minutes. Uncover; top with remaining
cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 5 minutes. Serve
over rice.

 

[moreluck]

Corn & Potato Chowder

Cooking Spray
1 1/2 cup chopped green pepper
1 cup chopped green onion (divided use)
2 cups frozen corn kernels
1 1/4 cups water
1 tsp. Old Bay seasoning
3/4 tsp. dried thyme
1/8 tsp. ground red pepper
1 lb. baking potatoes cut into 1/2 inch pieces
1 cup half-and-half
1/4 chopped parsley
3/4 tsp. salt
1/2 cup shredded cheddar cheese

Heat dutch oven over med-high heat. Coat pan with cooking spray. Add bell pepper and 3/4 cup onion and saute 4 mins. or 'til lightly browned.
Increase heat to high; add corn, water, Old Bay seasoning, thyme, red pepper and potatoes; bring to a boil. Cover and reduce heat and simmer 10 mins. or 'til potatoes are tender. Remove from heat and stir in half-and-half, chopped parsley and salt.. Serve soup sprinkled with cheese and the rest of green onion

 

[moreluck]

Cheddar and Green Pepper Spread

1/4 pound extra-sharp yellow cheddar, grated
1/4 pound extra-sharp white cheddar, grated
1 green bell pepper, finely chopped
1/2 cup green onion, finely chopped
1/2 cup mayonnaise
1 1/2 teaspoons Dijon-style mustard
In a bowl toss together cheese, bell pepper and green onion. Add
mayonnaise, mustard and black pepper to taste, and combine mixture
well. Chill for 2 to 3 hours before serving.
Serve spread with crackers.
Makes about 2 cups.

 

[moreluck]

Alfredo Sauce With Crab Meat

4 tablespoons butter
4 tablespoons all-purpose flour
2 cups half-and-half
1/2 cup parmesan cheese, grated
1/2 teaspoon white pepper
1/2 teaspoon pepper
6 ounces crabmeat, cut into small chunks
12 ounces linguine

1. Melt butter in a sauce pan. Stir in the flour, and cook untill the mixture thickens.
2. Wisk in the half-and-half and stir until the mixture forms a thick sauce.
3. Stir in the cheese, white pepper, pepper and the crab meat. Heet until the cheese is fully melted.
4. Use extra half-and-half if the sauce is too thick for your taste.