What's Cookin' ??

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FOR OSCAR NIGHT......

Oscar's Orange Butter Popcorn


4 tablespoons (1/2 stick) butter cup brown sugar
2 teaspoons dried orange peel
1/2 teaspoon cinnamon
1/2 teaspoon salt
8 cups popcorn

Makes 8 cups.

Preparation:
In a small saucepan, melt the butter with the sugar and dried orange peel, stirring constantly until sugar is dissolved. Remove from heat, stir in cinnamon and salt and mix well. Pour over popcorn and toss to coat evenly.

Recipe from: California Milk Advisory Board

 

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Outstanding Chicken Dinner
INGREDIENTS:

• 2 tablespoons unsalted butter
• 1 (8 ounce) package button mushrooms, chopped
• 2 cups chicken broth
• 4 bone-in chicken breast halves, skinless
• 1 (10 ounce) can artichoke hearts, drained and sliced
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 1/2 cups half-and-half cream
• 1 cup grated Parmesan cheese
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

DIRECTIONS:

1. Preheat the oven to 325 degrees friend (165 degrees C). Melt 2 tablespoons of butter in a large skillet over medium heat. Saute mushrooms in butter until tender. Remove from the skillet, and set aside.
2. Place the chicken into the skillet, and pour the broth over it. Cover, and simmer over medium heat for 20 minutes, or until the chicken is cooked through. Reserve 1/2 cup of broth from the pan, and discard or save remaining broth for other uses. Remove the chicken to a 9x13 inch baking dish, and top with artichokes.
3. Melt the remaining 1/2 cup of butter in a skillet over medium heat, and whisk in flour until smooth. Gradually stir in the 1/2 cup of reserved broth, and half and half cream. Cook, stirring constantly, until thickened, about 5 minutes. Turn off the heat, and stir in the Parmesan cheese, rosemary, salt and pepper. Pour sauce over the chicken in the baking dish. Place sauteed mushrooms on the top.
4. Bake uncovered for 30 minutes in the preheated oven. Let stand for a few minutes before serving to let the sauce thicken.

 

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Army SOS Creamed Ground Beef"
In the Army, this ground beef dish flavored with Worcestershire sauce is traditionally served on toast, but it also goes well over egg noodles. Add sauteed onions, mushrooms, or bell peppers to vary the taste."
INGREDIENTS:
1 pound ground beef
1/4 cup all-purpose flour
1 cube beef bouillon
3/4 teaspoon salt
1 pinch ground black pepper
2 1/4 cups milk
1/4 teaspoon Worcestershire sauce
DIRECTIONS:
Brown beef in a large skillet over medium high heat. Stir in flour, bouillon, salt and pepper. Saute all together for about 5 minutes or until flour is absorbed. Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. Serve hot

 

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HEALTHY PARMESAN PRIMAVERA

1/2 package Ronzoni Healthy Harvest Spaghetti (uncooked)
4 Tbls. butter (divided use)
1 cup fresh broccoli florets
1/2 cup sliced mushrooms
2 cups chopped fresh tomato
1/2 cup grated parmesan cheese
1/4 tsp. oregano
1/4 tsp. basil

Cook pasta according to pkg. directions. Drain
Meanwhile, in large skillet over med. heat, melt 2 Tbls. butter. Add broccoli and mushrooms; cook until just tender.
Add hot pasta and remaining ingredients; heat thoroughly, stirring occasionally. Sprinkle with more cheese if desired.

 

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This is great on turkey sandwiches!

Pesto Mayonnaise:
1 cup (packed) fresh basil leaves (about 2 ounces)
1/3 cup lightly toasted pine nuts
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan
1/4 cup mayonnaise (good quality store bought, or homemade)
In the bowl of a food processor or blender, combine the basil, pine nuts, garlic, salt, and pepper and puree, scraping down the sides as needed. With the machine running, add the oil through the feed tube and process until the mixture is thick and smooth. Add the Parmesan and process for 15 seconds.

Transfer to a bowl and add the mayonnaise, stirring to blend well. Cover tightly and refrigerate until ready to serve. (The pesto mayonnaise will keep for 3 days refrigerated.)

 

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Birdie's King Ranch Chicken

3 lbs cooked chicken, boned and cut up into small pieces
1 medium onion, chopped
1 tablespoon oil or butter
2 (4 ounce) cans chopped green chilies
1 (10 ounce) can cream of chicken soup
3/4 cup chicken broth
6 soft flour tortillas
1 lb monterey jack cheese, shredded Brown onion in oil.

1. Combine with soup, broth, chilies and chicken.
2. Heat through.
3. In large greased casserole dish, layer tortillas, chicken mixture, cheese.
4. Repeat layers until casserole is filled.
5. Bake in 350 degree oven for 30-40 minute.

 

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U.S. Navy Bean Soup

Ingredients
1 pound Navy beans soak overnight
3 medium Onions chopped
1/2 pound Ham or ham bone with meat
2 cloves Garlic chopped
3 quarts Water
1 whole Celery bunch, chopped
1 cup Mashed potatoes prepared
1 1/4 cup Parsley chopped

InstructionsSoak beans overnight and rinse. Place in large stock pot with ham/ham bone or bacon ends. Add 3 quarts of water. Bring to boil then simmer 2 hours (the longer the better my husband says). Stir in mashed potatoes, onions, celery, garlic and parsley. Simmer another 1 to 2 hours. Remove meat/bone and dice meat. Return to soup, stir and serve.

 

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Smothered Pork Chops


8 ea Lean Pork chops
1 teaspoon Salt
3/4 cup Flour
2 can (12 oz) Cream of Chicken Soup
2 teaspoon Dry Mustard
1 can (12 oz) Cream of mushroom soup
2 teaspoon Garlic powder
1 can (12 oz) Water
2 tablespoon Oil
8 ounce Mushroom sliced

InstructionsCombine flour, mustard, garlic and salt. Dredge chops in flour mixture. Brown in oil over medium high heat. Remove chops to a casserole or crock pot. Combine the soups, water, mushrooms and remaining flour mixture in a bowl. Pour over pork chops. Bake covered in a 350 oven for 1 to 1 1/2 hours. OR Cook for 6 to 8 hours on low in the crock pot.

 

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Chicken Teriyaki Skewers


Great served with rice as a main course or use as appetizers with dipping sauce.</
2 garlic cloves, peeled, mashed and finely chopped
1/2 teaspoon salt
1/2 tablespoon soy sauce </
1/2 teaspoon fresh ginger, peeled and minced
1 tablespoon lemon juice
5 teaspoons honey
1 tablespoon white wine vinegar
1 lb chicken tenders (about 12)
12 wooden skewers

1. Soak skewers in water for about 20 minutes. Preheat grill indoor or outdoor.
2. Mix mashed garlic with salt.
3. Whisk garlic with soy sauce, lemon juice, ginger, honey and vinegar.
4. Pour into sealable plastic bag and add chicken tenders.
5. Seal and marinate for 30 minutes.
6. Shake bag to spread marinade to all parts of chicken tenders.
7. Thread tenders on skewers.
8. Grill for 10-15 minutes or until chicken is cooked through.

 

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Creamy Alfredo Sauce


Use by itself or add ingredients and serve over pasta. Use this sauce with crab and linguine or with asparagus & angel hair pasta.
2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1 1/2 cups milk
1/2 cup romano cheese
8 ounces cream cheese
1/2 cup heavy cream

1. Melt butter in medium sauce pan. Add flour and cook 2-3 minute till it smells fragrant and nutty. Add Chicken broth and simmer till nice and thick. Add milk. Whisk constantly. Simmer till sauce has re-thickened.
2. Add romano and cream cheese.Drop cream cheese in by spoonfulls to make it easier to break up. Continue to whisk. Cook to desired thickness. (If adding additional cooked ingredients add now, ie -- chicken, broccoli, crabmeat, asparagus etc.; simmer for a few short minutes.
3. When desired thickness is reached remove from heat. Add heavy cream, whisk/mix well. Serve immediately over pasta.

 

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Nebraska Broccoli Bake

1 (8 ounce) package Chicken In A Biscuit crackers, crushed
1/2 cup butter or margarine, melted
1-10 ounce frozen chopped broccoli, thawed. (I've used fresh broccoli, microwaved and chopped)
1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 3/4 ounce) can cream-style corn

1. Combine crushed cracker crumbs and melted butter; reserve a 1/2 cup of this mixture for the topping and set aside.
2. In a bowl, combine the broccoli with both cans of corn and crushed cracker crumbs.
3. Transfer broccoli, corn, cracker mixture to a greased 2 quart baking dish.
4. Sprinkle the reserved crumb mixture over the top of the casserole.
5. Bake, uncovered, at 375? for 25 to 30 minutes or until lightly browned.

 

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Lemon & Parmesan Fish

Ingredients
2 4-ounce fresh or frozen sole, flounder, or orange roughy fillets, 1/2 to 1-inch thick
Nonstick cooking spray
1/4 cup crushed cornflakes
1-1/2 teaspoons grated Parmesan cheese
1-1/2 teaspoons margarine or butter, melted
1/2 teaspoon finely shredded lemon peel
1/8 teaspoon black pepper
Lemon wedges
Directions
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Lightly coat a shallow baking pan with cooking spray. Place fish in a single layer in the prepared pan, tucking under any thin edges.

In a small bowl combine crushed cornflakes, Parmesan cheese, melted margarine, lemon peel, and pepper. Sprinkle crumb mixture on top of fish.

Bake in a 450 degree friend oven until fish flakes easily when tested with a fork and crumbs are brown. (Allow 4 to 6 minutes per 1/2-inch thickness of fish.) Serve the fish with lemon wedges. Makes 2 servings.

 

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Sobo Cafe Macaroni and Cheese


This is the signature dish of a great little South Baltimore, MD eatery. My friends and I simply cannot eat there without sharing an enormous portion. It's not fancy, but man is it satisfying. NOTE that this recipe makes an very large quantity (12x17", 2-3 inches deep), so halving it might be a good idea.
12 servings

2 lbs ziti pasta </TD
1/2 lb unsalted butter
1 white onion, diced
2 garlic cloves, minced
3/4 cup flour
4 cups whole milk
2 lbs sharp cheddar cheese, grated
1 1/2 teaspoons paprika
kosher salt
fresh ground black pepper
1 (15 ounce) can diced tomatoes, drained
8 ounces cream cheese, chunked
1 cup breadcrumbs

1. Cook pasta al dente, drain.
2. Saute onions in butter until translucent. Add garlic and flour, lower heat to medium, and brown flour to color of brown egg.
3. Slowly pour in milk while stirring. Turn up heat and stir constantly until sauce turns thick; when it does, add half the cheddar, and the spices, tomato, pasta and cream cheese.
4. Dump into greased 12x17 deep casserole or roasting pan and top with other half of cheddar and bread crumbs.
5. Bake at 375 degrees until browned and gooey, about an hour.

 

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Hunter Style Chicken

"A hearty dish of bacon, mushrooms, tomatoes and onions simmered with chicken in an herb-scented broth."

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
4 tablespoons olive oil
1 (3 pound) whole chicken, cut
into pieces
6 slices bacon, diced
2 onions, chopped
1 cup fresh sliced mushrooms
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh
basil
1 teaspoon salt
freshly ground black pepper
1 cup white wine
1 pound tomatoes, diced
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
Heat oil in a large skillet; brown chicken; remove. Add bacon and saute over medium heat for about 2 minutes
Add onions and mushrooms and continue to saute until onions are translucent. Return chicken to skillet; sprinkle with parsley, basil, salt and pepper. Add wine and tomatoes. Cover and let simmer for 25 to 30 minutes, turning chicken once during cooking. Remove chicken from skillet and pour sauce over chicken

 

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Roasted Vegetable-Rosemary Chicken Soup

1 cup cubed carrot (1 inch)
1 cup cubed onion (1 inch)
1 cup coarsely chopped mushrooms
1 cup celery cubed (1 inch)
1 cup red pepper (1 inch) pieces
2 Tbls. olive oil
1 cup water
2 Tbls. chopped fresh rosemary
1/4 tsp. salt
4 (14oz.) cans fat free chicken broth
2 cloves garlic, minced
1 lb. skinless, boneless chicken breast cut in 1/2 inch pieces
2 cups uncooked whole wheat rotini pasta

Preheat oven to 375 degrees. Combine the first 5 ingredients in a large bowl; drizzle with oil and toss well to coat. Arrange vegetable mixture in a single layer on a pan lined with foil. Bake 375 for 50 mins or til browned, stirring occasionally.

Combine water and the next 5 ingredients through chicken in a large dutch oven; bring to a boil. Reduce heat and simmer 30 mins. Add roasted veggies to pot; simmer 30 mins. Bring soup to a boil. Add pasta; simmer 10 mins, stirring occasionally.

 

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Creamy Crockpot Sausages

1 1/2 lbs Italian sausages
7 potatoes, diced
4 onions, chopped
4 carrots, chopped
10 white mushrooms, chopped
2 cans condensed cream of mushroom soup
1/2 cup water
1 tablespoon beef stock powder

1. Cut the sausages into smaller pieces.
2. Put the sausages and veggies in the slowcooker.
3. Dissolve the beef stock powder in the water and add to the slowcooker.
4. Add cream of mushroom soups.
5. Cook for 4-8 hours (depending on your slowcooker setting).
6. Serve with pasta if you like
8-10 servings

 

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Chicken Manicotti With Chive Cream Sauce


Ingredients:
12 manicotti shells
1 (8 oz) container cream cheese with chives/onion
2/3 cup milk
1/4 cup Parmesan cheese
2 cups chicken -- cooked & diced
1 package frozen chopped broccoli -- thawed and drained
1 jar pimiento -- drained
1/8 teaspoon pepper
Directions:
Cook manicotti shells in 3 quarts boiling, salted water for 18 minutes or till tender but still slightly firm. Drain. Rinse with cold water then drain well. Meanwhile, for sauce, in a small, heavy saucepan stir cream cheese over medium-low heat till melted. Slowly add milk, stirring till smooth. Stir in Parmesan cheese.
For filling, in a mixing bowl stir together 3/4 cup sauce, chicken, broccoli, pimiento, and pepper. Using a small spoon, carefully stuff each manicotti shell with about 1/3 cup of the filling. Arrange the shells in a 13x9 baking dish. Pour the remaining sauce atop shells. Sprinkle with paprika. Cover with foil. Bake in a 350 oven for 25 to 30 minutes or till heated.

 

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Buttery Noodles Alfredo

• 12 oz. AMERICAN BEAUTY Extra Wide Egg Noodles, uncooked
• 1/2 cup (1 stick) butter or margarine
• 1 cup (1/2 pt.) whipping cream or light cream
• 1 cup grated Parmesan cheese, divided
• 1 tablespoon chopped fresh parsley
• Freshly ground black pepper

Instructions

Cook noodles according to package directions; drain

Meanwhile, in large skillet over medium heat, melt butter

Stir in whipping cream; heat until warm

Stir in 3/4 cup cheese

Add hot noodles and parsley; toss until well coated

6 to 8 servings

 

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Chinese-Style Spareribs

Ingredients:
6 pounds pork spareribs
1/4 cup hoisin sauce
1/4 cup water
3 tablespoons dry sherry
2 tablespoons honey
2 tablespoons soy sauce
2 cloves garlic -- minced
Directions:
Cut spareribs into serving-size portions; set aside.
Place large plastic bag in large bowl. In bag, combine remaining ingredients; mix well. Add ribs, close bag tightly. Refrigerate 6 hours or overnight; turn bag several times to distribute marinade.
Drain ribs, reserving marinade. Place ribs in shallow roasting pan; cover with foil and bake in a 350?friend oven for 1 1/2 hours. Uncover and brush ribs with the reserved marinade. Bake, uncovered, for 30 minutes or till done.

 

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Cheeseburger Noodles

Serves 6​

8 oz. Medium or Wide Egg Noodles, uncooked
1 pound extra lean ground beef
1/4 cup dry breadcrumbs
1/2 tsp. onion powder
1/2 tsp. salt, divided
1 egg 2 tsp. vegetable oil
1 14 1/2-oz. can fat-free chicken broth
1/4 cup water
1/4 cup ketchup
1/2 cup non-fat sour cream
1 cup shredded low-fat Cheddar cheese

Combine ground beef, breadcrumbs, onion powder, 1/4 tsp. salt and egg; mix well. Shape into approximately 36 3/4-inch meatballs. Heat oil in a large skillet coated with cooking spray. Add meatballs and cook until browned on all sides. Drain well. Combine chicken broth, water, ketchup and remaining 1/4 teaspoon salt; add to skillet. Bring to a boil; stir in noodles, making sure it is covered by the liquid. Reduce heat, cover, and simmer 10 to 15 minutes or until noodles are done. Stir in sour cream and cheese. Cook until thoroughly heated and mixture thickens, about 5 minutes. (Do not boil.)