What's Cookin' ??

[moreluck]

Foley's Grilled Salmon With Soy Ginger

1/3 cup soy sauce
1/4 cup sesame oil (Oriental stye)
5 tablespoons fresh ginger, minced
3 tablespoons sherry wine vinegar
1 teaspoon chili powder
1 teaspoon cayenne pepper
3 garlic cloves, minced
2 (7 ounce) salmon fillets

1. Place soy sauce, sesame oil, ginger, vinegar, chili powder, cayenne and garlic in a small bowl and stir to blend.
2. Rinse fish under cold water and pat dry on paper towel.
3. Place into a shallow baking dish large enough to hold fish in a single layer.
4. Pour marinade over fish, turning once to coat.
5. Cover with plastic wrap and marinate for 30 minutes.
6. Prepare grill and drain and squeeze marinade from fish. Grill on each side about 10 minutes per inch of thickness of fish.

 

[moreluck]

Paprika Beef Stew

2 lbs. boneless beef chuck pot roast
1 1/2 cup chopped onions
1 (14oz.) can beef broth
1 1/2 cups water
1 (6oz.) can tomato paste
3 cloves garlic, minced
1 Tbls. paprika
1 Tbls. caraway seeds
2 tsps. dried marjoram, crushed
1/4 tsp. pepper
2 cups coarsely chopped green and/or red bell peppers (about 2 large)
1/2 cup sour cream

Trim fat from meat. Cut meat into 3/4" pieces. In a 4 qt. slow cooker combine meat, onions, broth, water, tomato paste, garlic, paprika, caraway seeds, marjoram and black pepper.

Cover and cook on low setting for 8-9 hours or on high setting for 4-4 1/2 hrs. Stir in bell peppers during the last 45 mins. of cooking. Top each serving with sour cream.

 

[moreluck]

Bacon Wrapped Burgers

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
1/2 cup shredded Cheddar
cheese
1 tablespoon grated Parmesan
cheese
1 small onion, chopped
1 egg
1 tablespoon ketchup
1 tablespoon Worcestershire
sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
6 slices bacon
6 hamburger buns, split

[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
Preheat a grill for high heat In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef, and mix together by hand. Form into 6 patties, and wrap a slice of bacon around each one. Secure bacon with toothpicks
Place patties on the grill, and cook for 5 minutes per side, or until well done. Remove toothpicks before serving on hamburger buns.

 

[moreluck]

Decadent Mac'n'Cheese

12 ounces wide egg noodles
2 1/2 cups whole milk
2 cups whipping cream
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves


Preheat the oven to 450 degrees friend. Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse. Whisk the milk, cream, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles, and the cheese melts and begins to brown on top, about 15 minutes. Let stand for 10 minutes before serving.

 

[moreluck]

Baked Ziti With Sausage

Ingredients
8 ounces uncooked ziti
1/2 teaspoon pepper
1 pound italian sausage
16 ounce Small curd cottage cheese
2 tablespoons oil
1 egg
1/4 cup butter
1 tablespoon chopped fresh parsley
1/4 cup flour
2 teaspoons salt divided
2 cups milk
1/8 teaspoon pepper
1/2 cup grated parmesan divided
1 cup shredded mozzarella cheese

InstructionsCook ziti; drain and set aside. Cook sausage in oil until browned; drain well. Slice diagonally and then set aside. Melt butter over low heat; add flour and stir til smooth. Cook for 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, til mixture is thick and bubbly. Stir in 1/4 cup Parmesan, 1 tsp salt and 1/2 tsp pepper. Add pasta; stir well and set aside. Combine rest of parmesan, cottage cheese, egg, parsley, salt and pepper. Place half of ziti mix in greased 13x9 pan; top with cottage cheese mix and half of sausage. Top with rest of ziti and sausage. Sprinkle with mozzarella. Cover and bake at 350F for 1 hour.

Ziti With Italian Sausage Bake
Cook ziti; drain and set aside. Cook sausage in oil until browned; drain well. Slice diagonally and then set aside. Melt butter over low heat; add flour and stir til smooth. Cook for 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, til mixture is thick and bubbly. Stir in 1/4 cup Parmesan, 1 tsp salt and 1/2 tsp pepper. Add pasta; stir well and set aside. Combine rest of parmesan, cottage cheese, egg, parsley, salt and pepper. Place half of ziti mix in greased 13x9 pan; top with cottage cheese mix and half of sausage. Top with rest of ziti and sausage. Sprinkle with mozzarella. Cover and bake at 350F for 1 hour
6 Servings
This is a simple, filling meal -- great with salad and sourdough bread on the side

 

[moreluck]

Chicken/Turkey Club Casserole

Ingredients
1 1/2 cups diced cooked turkey breast
3/4 cup shredded cheddar cheese
2 tablespoons bacon bits
1 teaspoon dried basil
3/4 cup peeled diced fresh tomato
1 can refrigerated buttermilk biscuits
1/2 cup Mayonnaise (can use lowfat)

InstructionsPreheat oven to 375F. In 8x8 pan sprayed with butter flavor cooking spray, layer turkey, bacon and tomato. In medium bowl, combine mayonnaise, cheese and basil. Evenly spread mix over tomato layer. Separate biscuits and cut each into 4 pieces. Sprinkle biscuit pieces evenly over top. Bake for 18-20 minutes or til biscuits golden brown. Place dish on wire rack and let set 5 minutes. Cut into 6 servings

Turkey Club Casserole
Preheat oven to 375F. In 8x8 pan sprayed with butter flavor cooking spray, layer turkey, bacon and tomato. In medium bowl, combine mayonnaise, cheese and basil. Evenly spread mix over tomato layer. Separate biscuits and cut each into 4 pieces. Sprinkle biscuit pieces evenly over top. Bake for 18-20 minutes or til biscuits golden brown. Place dish on wire rack and let set 5 minutes. Cut into 6 servings

Turkey
6 Servings
I''ve substituted cooked chicken in this one with good results as well
1/2 cups diced cooked turkey breast
2 tablespoons bacon bits
3/4 cup peeled diced fresh tomato
1/2 cup Mayonnaise (can use lowfat
3/4 cup shredded cheddar cheese
1 teaspoon dried basil
1 can refrigerated buttermilk biscuits
Main Dish

 

[moreluck]

Chicken Poulet
8oz. Pepperidge Farm Stuffing Mix - Herb flavored
1 can chicken broth
1/4 c. chopped onion
1 1/2 c. milk
1 c. grated cheddar cheese
3 c. cooked cubed chicken
2 eggs
1/4c green onion
1/2 c. melted margarine
1/2 c. chopped celery
1/2 c. mayonnaise
1 can cream of mushroom soup

Mix together everything except mushroom soup, cheese and green onion. Put in a casserole dish (13X9). . Before cooking, spoon on undiluted cream of mushroom soup, cheddar cheese, and green onion. Bake at 325 degrees for 45 min.

 

[moreluck]

Rustic Italian Minestrone

Ingredients

2 tablespoonsolive oil
1 medium onion, chopped
1 large carrot, peeled and chopped
2 stalks celery, chopped
2 cloves garlic, minced
salt to taste
freshly ground black pepper
16-ounce can chopped tomatoes
5 cups low-sodium vegetable or chicken broth
1 tablespoon chopped fresh basil, or 1/2 teaspoon dried
1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried
1 tablespoon chopped fresh parsley, or 1/2 teaspoon dried
1/4 pound fresh green beans, stemmed and cut into 1-inch lengths
1 16-ounce can cannellini beans, rinsed and drained
2 medium zucchini, quartered and chopped
1 cup raw, small, shell pasta
1/2 cup freshly grated Parmesan cheese
Preparation Cook: 35 minutes

1. In a large soup pot, heat the olive oil over medium heat. Add the onion, carrot and celery and cook for 5 minutes, or until the vegetables begin to soften. Add the garlic, season with salt and pepper and cook for 2 minutes more.
2. Add the tomatoes, vegetable or chicken broth and herbs, bring to a boil and turn down to a simmer.
3. Add the green and cannellini beans and simmer for 2 minutes.
4. Add the zucchini and pasta and simmer for 10 minutes, or until all of the vegetables are tender and the pasta is al dente. Season with salt and pepper.
5. Serve the soup in large bowls with a sprinkling of Parmesan cheese.

 

[scratch]

Southern Style Hickory Smoked BBQ.

Down here in the South, Barbeque means pork, and it is cooked differently from state to state. It needs to be smoked at a low temerature using indirect heat. This takes an all day effort, but the results are worth it!

First, get your meat and all your ingrediants together. I like to use a Boston Butt, (actually a shoulder). Look on the internet for recipes for a dry rub and the sauce you want to use.Most rubs will use black and Cheyenne pepper, paparika, chili powder. garlic powder, brown or cane sugar, and a little bit of salt. After "rubbing your butt", let it sit a while while you get your smoker ready.

Next, fire up your smoker. If you are using charcoal, don't use charcoal lighter fluid, this will leave a petroleum taste to your meat. The first four hours are the most important, because this is when the smoke flavor is absorbed into the meat. Hickory wood is prefered here, it has a smoky bacon flavor. If you have access to apple, birch, cherry, maple or pecan wood, use this to get a unique flavor. Oak is okay to finish up with. Another secret is to spray the meat down with apple juice once an hour.

You want to get the smoker temperature up to 250 degrees before you throw the meat on. Try to keep your smoking temperature between 200-250 degrees, with 225 ideal. A ten pound roast may take from nine to fourteen hours to smoke, depending how thick the roast is or the temperature. A digital meat thermometer is a worthwhile investment, you want to be sure the middle of the meat is 190 degrees, then its done. Some people like to slice or chop it, but this is so tender you can "pull it" apart by hand or use a fork. At this time, a lot of the fat has been rendered, and the meat is so tender it falls off the bone. At this point, its time to eat!

One tip is to cook something else during the middle of this process. At my house, we will throw on a whole chicken, link sausage, or maybe some fish. After cooling off, put in the fridge for tomorrows meal.

BBQ sauce is another matter. Personally, I prefer a Carolina style made with an apple vinegar base over the sweet molasses base most people use. Serve your BBQ over loaf bread or on a hamburger bun with pickles. Side dishes around here are Brunswick Stew or baked beans, cole slaw, and potato chips. Enjoy!

Barbecue is a serious pastime down here. Last Saturday, I stayed up all night with some guys from my Sunday School class. We cooked fourty-five Boston butts on a trailer type commercial smoker and fed four hundred people. Its a great time for fellowship. I hope that you will try this recipe or use some of the tips I mentioned.

 

[moreluck]

String Pie

1 lb ground beef
1/2 cup chopped onion
1/4 cup chopped green pepper
15 oz spaghetti sauce
8 oz spaghetti, cooked and drained
1/3 cup grated parmesan cheese
2 eggs, beaten
2 tsp butter
1 cup cottage cheese
1/2 cup shredded mozzarella cheese

Preheat oven to 350 degrees. Cook beef, onion and green pepper in medium skillet until beef is browned, drain off fat. Stir in spaghetti sauce, mix well. Combine cooked spaghetti, parmesan cheese, eggs and butter in a large bowl, mix well. Pour into bottom of buttered 13X9" pan. Spread cottage cheese over spaghetti in pan. Pour sauce over cottage cheese. Sprinkle mozzarella cheese over the top. Bake, uncovered, for about 20min or until cheese melts

 

[moreluck]

Garlic And Rosemary Steak

Ingredients:
2 tablespoons olive oil
1/2 cup soy sauce
1/4 cup balsamic or red wine vinegar
8 cloves garlic -- minced
4 teaspoons dried rosemary -- crumbled
3 1/2 pounds thick top sirloin steak
Directions:
Combine first five ingredients, pour into a liquid tight container or plastic bag, then add steak. Refrigerate overnight, turning occasionally. Bring steak to room temperature.
Preheat broiler 5 minutes.
Remove steak from marinade and pat dry. Transfer marinade to heavy saucepan.
Broil steak to desired doneness, about 10 minutes per side for rare. (125F.) Transfer to platter. Let stand 10 minutes. Bring marinade to a boil. Thinly slice steak across grain. Arrange on platter. Serve, passing marinade separately.

 

[moreluck]

Country Steak With Gravy


Ingredients:
1 1/2 pound boneless top round steak (1/2" thick)
1 jar (12 oz size) fat free savory beef gravy (such as Heinz)
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon dried thyme
Cooking Spray
Directions:
Trim fat from steak and cut into equal portions. Combine gravy and next 5 ingredients in a small bowl and stir well. Layer gravy mixture and steak in slow cooker coated with cooking spray, beginning and ending with gravy mixture. Cover with lid and cook on high 1 hour then low 6-7 or until meat is tender.

 

[moreluck]

Gold Coast French Toast

1 egg
1 cup undiluted evaporated milk
1 tablespoon sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
6 slices bread (Hawaiian Sweet Bread)


Beat egg; add milk, sugar, cinnamon, nutmeg, and salt. Mix thoroughly. Cut bread into triangle, dip into egg and milk mixture. Brown on both sides on a well-greased griddle or frying pan. Serve with soft butter and maple syrup.

 

[moreluck]

Standing Rib Roast With Yorkshire Pudding

Ingredients:
1 beef rib roast, large end (about 4 lbs. size)
Salt
Pepper
4 eggs
2 cups milk
2 cups flour
1 teaspoon salt
Directions:
Place roast, fat side up in large roasting pan. Season with salt and pepper. Insert meat thermometer. Roast, uncovered at 325 until meat thermometer registers 140 for rare, about 2 1/2 hours or 160 for medium, about 3 hour, or 170 for well done, about 3 1/4 hours. Remove from pan. Cover. Keep warm.
Reserve 1/4 cup of drippings in pan. Increase oven to 400. In bowl, beat eggs, at low speed of mixer for 1/2 minutes. Add milk, beat 15 seconds. Add flour land salt. Beat until smooth, 2 minutes. Pour batter into pan. Bake at 400 about 40 minutes. Cut into squares and serve at once with roast.

 

[moreluck]

Beefy Stuffed Peppers



6 red or yellow bell peppers
1 1/2 pounds ground beef
1/2 cup Uncle Ben's Original converted rice
1 can (11 ounces) Green Giant Mexican-style corn
1 can (7 ounces) sliced olives
1 cup Sargento Mexican-style shredded cheese
1 package Lawry's taco seasoning
1 can (10 3/4 ounces) Campbell's condensed tomato soup
1 can (10 ounces) Rotel diced tomatoes
1/4 cup Sargento Mexican-style shredded cheese


Cut tops off peppers. Remove stems, seeds and cores from peppers. Dice pepper tops.

In a large bowl, combine beef, corn, olives, 1 cup cheese, the rice, taco seasoning and diced pepper tops. Stuff peppers with equal portions of meat mixture. Place stuffed bell peppers in a slow cooker.

In another bowl, combine soup and tomatoes. Pour over stuffed peppers in slow cooker. Top peppers with 1/4 cup shredded cheese. Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 6 to 7 hours.

 

[moreluck]

Angel Hair Pasta With Crab & Basil


16 oz. angel hair pasta or spaghetti
4 oz. extra virgin olive oil
2 shallots, minced
4 Roma tomatoes, peeled and chopped
1 Tbls. chopped parsley
4 large basil leaves, julienned
8 oz. lump crab meat
Salt and pepper to taste
Red chili flakes, optional

Bring water to boil in large pot, add a pinch of salt.

In large saucepan sauté shallots in olive oil over med-high heat. Cook 1-2 minutes, until translucent. Add tomatoes, cook 1 min. Drop pasta (if fresh) in boiling water, cook 2-3 minutes (will take longer if pasta is dried). Drain.

Add remaining ingredients to saucepan, toss, cook 1 minute. Add drained pasta, toss.

 

[moreluck]

Crockpot Baked Beans

1 lb. ground beef
3/4 lb. bacon
1 cup onions, chopped
2 cans (1 lb.15 oz.) pork & beans
1 can kidney beans
1 can butter lima beans
1 cup ketchup
1/4 cup brown sugar
1 Tbls. liquid smoke
1 Tbls. white vinegar
1 tsp. salt
dash of pepper

Brown ground beef, bacon and onions; drain fat. Add all other ingredients and cook in crockpot on low for 4-6 hours

 

[moreluck]

Oven-Fried Onion Rings

Ingredients

4 cups Kellogg's Corn Flakes® cereal (crushed to 1 cup)
1 teaspoon garlic salt
1/2 teaspoon oregano
1/4 cup all-purpose flour
2 egg whites
2 tablespoons water
1 large onion

Directions

1. In pie plate or shallow bowl, combine KELLOGG'S CORN FLAKES cereal,
garlic salt and oregano. Place flour in second pie plate or bowl. Set aside.

2. In small bowl, beat egg whites and water with fork until thoroughly combined.
Set aside.

3. Peel onion and cut into 1/2-inch thick slices. Separate slices into rings.

Dip onion in flour, then in egg mixture, then cereal mixture.
Carefully repeat dipping in egg mixture and cereal mixture to double coat completely.

Place in single layer on foil-lined baking sheet coated with cooking spray.
Lightly spray coated onion rings with cooking spray.

3. Bake at 400° friend about 8 minutes or until onion rings are tender and lightly
browned.

Serve hot.

 

[moreluck]

Mr. Food's Strawberry Margaritas

• 1 large can (12 ounces) frozen limeade concentrate
• 1-½ cups cold water
• One-third cup sugar
• 1 package (16 ounces) frozen whole strawberries
• 1 cup ice cubes

1. In a large blender, combine all the ingredients. Blend until well mixed and thick.
2. Pour into margarita glasses or tall glasses and serve immediately.


Note: If you'd like to make the authentic tropical version with alcohol for adults only, add 1/4 to 1/3 cup tequila before blending. (Rum works, too.)

 

[moreluck]

Chili and Beer Brisket Of Beef in Crockpot

Ingredients:
2 1/2 pounds Beef brisket
1/2 cup Onions, chopped
1 teaspoon Salt
1 teaspoon Black pepper
1/4 teaspoon Garlic powder
12 ounces Chili sauce
12 ounces Beer
***Garnishes***
2 medium Tomatoes
6 Parsley sprigs
Directions:
Place beef brisket, fat side down, in slow cooker. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. slow cooker on low for 8 hours. Pour beer over brisket. Increase temperature to moderate and continue cooking for 30 minutes. Place brisket on large serving platter. Slice brisket very thin and serve with hot cooking liquid. Garnish with sliced tomatoes and parsley.