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[moreluck]

Orange Zested Chicken Breasts

1/4 teaspoon garlic powder
2 tablespoons butter
1 teaspoon orange zest
boneless skinless chicken breasts

In a small bowl, mix seasoned salt and garlic powder.

1. In a 10 inch nonstick skillet, heat butter and orange peel over medium heat until butter is melted. Add chicken; sprinkle with salt mixture. Cook about 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut.

 

[moreluck]

GINGER PINEAPPLE FRIED RICE



2 1/2 cups long-grain white rice
3 1/3 cups water
1/4 cup peanut or vegetable oil
3 tablespoons finely grated (with a rasp) peeled fresh ginger
5 scallions (white and pale green parts separated from greens), finely chopped
1 1/2 teaspoons kosher salt
3/4 cup diced (1/4 inch) cored peeled fresh pineapple (labeled "extra sweet")
1 teaspoon Asian sesame oil

Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a colander.

Transfer rice to a 4-quart heavy saucepan, then add water (3 1/3 cups) and bring to a boil. Reduce heat to low and cook, covered, until steam holes appear on surface and water is absorbed, about 13 minutes. Remove from heat and let stand, tightly covered and undisturbed, 5 minutes. Fluff rice with a fork and spread in a large shallow baking pan to cool quickly, about 45 minutes. Chill, covered with plastic wrap, at least 4 hours.

Heat a wok or 12-inch heavy skillet over moderate heat until a drop of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating side. When oil just begins to smoke, stir-fry ginger, white and pale green parts of scallions, and salt until fragrant, about 1 minute. Crumble rice into wok and stir-fry until lightly browned, 10 to 12 minutes. Remove from heat, then add scallion greens, pineapple, and sesame oil, tossing to combine. Season with salt.

 

[moreluck]

Ham & Swiss Casserole
[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
2 cups egg noodles
2 tablespoons vegetable oil
1 cup chopped onions
1 (6 ounce) can mushrooms,
drained
1 cup diced cooked ham
1 cup diced Swiss cheese

1 teaspoon salt
1/2 teaspoon ground black
pepper
2 eggs
1/4 cup milk
1/4 cup grated Parmesan
cheese

[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain
Preheat oven to 400 degrees friend (200 degrees C
Toss drained noodles with 2 teaspoons of the oil. Heat remaining oil in a skillet and saute onion over medium heat until soft. Combine noodles, onion, mushrooms, ham, Swiss cheese, salt and pepper. Transfer to a greased 3 quart casserole dish. In a bowl mix together egg and milk; pour over noodle mixture. Sprinkle with parmesan cheese
Bake in a preheated oven for 30 minutes.

 

[moreluck]

Slow Cooker Pineapple Pork Roast

INGREDIENTS:
1 (3 pound) boneless pork
roast
2 teaspoons seasoned salt
1 teaspoon ground black
pepper
1 (20 ounce) can pineapple
chunks, undrained
1 1/2 cups chopped dried
cranberries
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
Rub the pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in the pineapple chunks and juice, and sprinkle in the cranberries
Cover, and cook 7 hours on Low

 

[moreluck]

Crockpot Chicken and Noodles

4 chicken breasts, boneless
1 can each cream of mushroom soup, cream of chicken soup
1/4 cup flour
8 oz. sour cream
1 tsp. sugar
1/2 tsp. garlic powder
1 pkg. noodles, cooked

Directions:

Cut chicken breasts into strips . Place
in bottom of crockpot. Combine soups, sugar and garlic powder. Pour
over chicken. Cover and cook on High 3 - 4 hours, or Low 7 - 9
hours.
Combine flour and sour cream and stir into cooked chicken
mixture. Continue cooking 25 - 30 minutes or until thickened. Serve
over hot lightly buttered noodles.
Makes 4 servings

 

[moreluck]

Crockpot Hungarian Goulash

Ingredients:
1 1/2 pound beef stew meat -- cut into 1" cubes
1 large onion -- chopped
2 cloves garlic -- crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup water
2 tablespoons tomato paste
2 tablespoons sweet Hungarian paprika
1/4 cup all-purpose flour
1/2 cup water
1/4 cup sour cream or plain yogurt
Hot cooked noodles or rice
2 teaspoons dried dill weed or poppy seeds



Directions:
Place meat in a slow cooker; cover with onion and garlic.

In a small bowl, combine salt, pepper, water, tomato paste, and paprika. Pour over meat mixture.

Cover and cook on Low 8 to 9 hours. Turn control to High.

In a small bowl, combine flour, water, and sour cream or yogurt. Stir into meat mixture. Cook uncovered on High 10 to 15 minutes or until slightly thickened. Serve over cooked noodles or rice. Sprinkle with dill weed or poppy seeds.

 

[moreluck]

Down Home Beef Skillet

lb lean ground beef
medium onion, chopped
cup water
cup salsa
cup Mexican-style corn
2 (14 1/2 ounce) cans diced tomatoes in puree
1 1/2 cups quick-cooking rice
1 can peas, drained

Brown beef and onion in a large skillet until no longer pink, drain.

1. Add remaining ingredients EXCEPT peas. Bring to a boil; cook 2 minutes. Blend in peas.
2. Cover and remove from heat; let stand 5 minutes. Serve.

 

[moreluck]

Salisbury Steak With Onion Gravy

Ingredients:
1 egg
1 can (10 1/2 oz. size) condensed French onion soup (undiluted, divided)
1/2 cup dry bread crumbs
1/4 teaspoon salt
1 pinch pepper
1 1/2 pound ground beef
1 tablespoon all-purpose flour
1/2 cup water
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
6 cups hot cooked egg noodles
Directions:
In a large bowl, beat egg. Stir in 1/3 cup of soup, bread crumbs, salt and pepper. Add beef, mix gently. Shape into equal oval patties. Brown in a skillet over medium heat for 3-4 minutes on each side. Remove and set aside: discard drippings.
In the skillet, combine flour and water until smooth: add ketchup, Worcestershire sauce, mustard, and remaining soup, bring to a boil. Cook and stir for 2 minutes. Return patties to skillet.
Cover and simmer for 15 minutes or until meat is no longer pink. Serve patties and gravy over the noodles.

 

[moreluck]

Roasted Lemon Cornish Hens in the Crockpot


Ingredients:
3 lemons
3 Cornish hens (22 oz. each), thawed
2 tablespoons butter, melted
4 cloves garlic, minced and divided
4 teaspoons minced fresh thyme, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepepr

Directions:
Slice 1 lemon; place 2-3 lemon slices in each hen cavity.
Place 1 teaspon minced thyme and 1 clove garlic (minced) in each cavity.
Place hens in crockpot stoneware. Juice 1 lemon; mix lemon juice with butter, remaining minced garlic, thyme, salt and pepper; drizzle over hens.
. Cover and cook on low 8-10 hours (High: 4-6 hours). Arrange cooked hens on serving platter. Serve with remaining lemon. Garnish hens with remaining lemon slices

 

[moreluck]

Hawaiian Burgers

Ingredients:
1 pound hamburger
1 can (8 oz size) pineapple slices
3/4 cup teriyaki sauce
1 red onion; sliced
1 tablespoon margarine
4 lettuce leaves
4 buns (onion or sesame are best)
4 slices swiss cheese
4 slices cooked bacon
Directions:
Drain the pineapple juice into a small bowl; add the terriyaki sauce. Place 3 Tb. in a resealable bag. Add the pineapple and rotate to coat; set aside.
Form the hamburger into patties and place in an 8x8 pan. Pour remaining teriyaki sauce on top of burgers. Marinate for 5-10 minutes, turning once. In a skillet saute onion in butter until tender; about 5 minutes. Grill, fry or broil burgers til done. Place pineapple on grill or under broiler to heat through. Layer lettuce and onion on bottom of bun. Top with the burger, cheese and pineapple and bacon. Replace tops and serve immediately.

 

[moreluck]

BANANA MAMA DRINK

Ingredients:
1 1/2 ounce light rum
1/2 ounce dark rum
1 ounce banana liqueur
1 ounce cream of coconut
1 ounce fresh or frozen strawberries
2 ounces pineapple juice
3 ounces crushed ice

Directions:
Blend until smooth. Pour into a goblet.
This recipe for Banana Mama serves/makes 1

 

[moreluck]

Beef Bundles

1 lb. round steak
3 cups cooked rice (divided use)
1 packet dry onion soup mix (divided use)
1/2 cup milk (divided use)
4 tsps. butter (divided use)

Preheat oven to 350 degrees. Have ready 4 pieces aluminum foil about 8" wide. Slice uncooked steak into 8 even strips. Onto each piece of foil, place 3/4 cup rice. Top each with 2 pieces steak and sprinkle 1 Tbls. onion soup mix evenly over each packet. Top each with 2 Tbls. milk and 1 tsp. butter.

Bring up ends of foil and crimp all around, sealing packets completely.

Bake in preheated oven for one hour. Open carefully watching out for steam.

 

[moreluck]

Maple Barbecued Pork Ribs

Ingredients:
3 pounds country style pork ribs
1 cup maple syrup
1 cup ketchup
1 cup finely chopped onions
1/4 cup brown sugar
1/2 cup water
1/4 cup apple cider vinegar
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
4 cloves garlic, pressed
1/2 teaspoon salt
1/2 teaspoon hot sauce
1 tablespoon lemon-pepper seasoning



Directions:
In large Dutch oven, cover ribs with water and bring to boil. Boil 1 hour.

Meanwhile, combine maple syrup and next 10 ingredients in saucepan and bring to boil. Reduce heat and simmer 20 minutes. Remove from heat and cool. Pour off 1-1/2 cups sauce for marinating. Cover and chill remaining sauce.

Drain ribs. Cool slightly and sprinkle with lemon-pepper seasoning. Place ribs in heavy-duty plastic bag. Pour reserved sauce over ribs. Seal and turn to coat ribs. Marinate in refrigerator 8 hours or overnight.

Preheat grill. Remove ribs from sauce and discard excess. Cook, covered for 15 minutes, turning and basting often with 1/2 cup of chilled sauce.

 

[moreluck]

California Chicken Salad

Ingredients:
1 pound cubed cooked chicken breast
2 Granny Smith apples, cored and chopped
1 cup chopped celery
1/2 cup chopped green onions
2 tablespoons chopped fresh flat leaf parsley
1/4 cup light dairy sour cream
1/4 cup red wine vinegar
3 tablespoons mayonnaise or Miracle Whip salad dressing
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped walnuts, toasted
6 cups torn mixed salad greens
Directions:
In a large bowl combine sour cream, red wine vinegar, mayonnaise, kosher salt, and pepper.
Add chicken, apples, celery, green onions, parsley and walnuts. Divide greens among individual serving plates; top with chicken mixture

 

[moreluck]

Pasta Vivante

1 oz. dried porcini mushrooms
1 cup water
2 Tbls. olive oil
1/2 cup pancetta or prosciutto
3 cloves garlic
2 Tbls. butter
3 tomatoes, peeled, cored and chopped
1/2 cup chopped fresh basil
black pepper, crushed red pepper and salt to taste
8 oz. penne pasta
grated romano cheese

Soak mushrooms in water. In skillet with olive oil, saute pancetta 'til golden; remove the meat. Saute garlic cloves 'til golden; remove. Drain mushrooms reserving 2 Tbls. of liquid. Add butter to skillet. Saute mushrooms. Add reserved mushroom liquid, the meat, tomatoes, basil and seasonings. Simmer 20 mins. Serve over penne pasta..... top with cheese.

 

[moreluck]

Spiced up The Burgers
Ingredients
- 1 1/2 lb Ground Beef
- 1/3 c Milk
- 1/4 c Onion;Finely Chopped,1 small
- 2 ts Horseradish
- 1 tb Mustard; Prepared
- 2 Slices Bread; Fresh Bread Crumbs
- 1/4 c Catsup
- 1 ts Salt
- 2 ts Worcestershire Sauce
Directions
Mix all ingredients together
Shape mixture into 6 patties, each about 3/4-inch thick
Broil or grill patties, 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes

 

[moreluck]

GROUND BEEF, MACARONI AND TOMATO CASSEROLE

2 pounds lean ground beef
1 cup onion, chopped
1 1/2 cups water
1/2 clove garlic, minced
1/4 cup green pepper, chopped
2 cans (14 1/2 ounce) tomatoes; chopped
1 cup V8 juice
Salt and pepper
1/2 teaspoon oregano
2 cups macaroni -- uncooked

Brown the meat, onion, green pepper, garlic and drain. Combine tomatoes, juice and the drained meat mixture. Stir in the seasonings. Mix well and place in crockpot and cook low for 6 to 8 hours. Stir in uncooked macaroni and cook 2 to 3 hours more.

 

[moreluck]

Summer Pasta

Ingredients:

• 2 pounds fresh tomatoes
• 3 cloves garlic
• 1/2 cup chopped fresh basil
• 1 tablespoon chopped fresh mint
• 3/4 teaspoon salt
• 1/2 teaspoon freshly cracked black pepper
• 3/4 teaspoon crushed red pepper flakes
• 1/2 cup olive oil
• 1/4 cup cream sherry
• 1 (12-ounce) package linguine or spaghetti
• 1/2 cup freshly grated Asiago cheese
• 2 cups finely diced fontina cheese

Directions:
In a medium bowl, toss together tomatoes, garlic, basil, mint, salt, black pepper, red pepper flakes, olive oil and cream sherry. Let stand at room temperature for up to 2 hours, stirring occasionally.
Cook the pasta in a large pot of boiling salted water until tender but firm to the bite.
Drain the pasta and transfer to a large serving bowl. Drain 1/4 cup of the liquid from the tomato mixture and toss with the pasta to coat. Add cheese and toss with the pasta until it begins to melt. Add the tomato mixture and toss the bowl's contents until mixed.

 

[moreluck]

Cantonese Ribs

4 Lbs Spareribs, cut in serving pieces 1/2 Cup Soy Sauce 3/4 Cup Water 1 Cup Orange Marmalade 1/2 tsp Ginger Powder 1/2 tsp Garlic Powder Dash Pepper

Place ribs in pan, meaty side down and bake at 450 degrees for 25 minutes. Drain fat and turn ribs meaty side up. Lower temperature to 350 degrees and continue baking for one hour.
Combine soy sauce, water, marmalade, garlic powder, ginger and pepper; blend thoroughly. Pour over ribs, bake till tender about 20 - 25 minutes. Baste ribs occasionally with sauce.
Serves 6

 

[moreluck]

Skillet Fried Corn

Ingredients:
1 pound bacon, chopped*
1 onion, chopped
2 medium green bell peppers, chopped
2 packages (16 oz. size) frozen corn
salt and pepper to taste



Directions:
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, but still soft. Stir in onion and green bell peppers, and cook until tender, about 10 minutes. Reduce heat to low. Stir corn into skillet, and cook until tender, about 15 minutes. Salt and pepper to taste. Do not drain grease from bacon - that is the secret to the flavor.
* use less bacon if you want to keep those old arteries open.