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[moreluck]

Cottage Cheese Waldorf Salad

2/3 cup nonfat or low-fat cottage cheese

1/3 cup halved grapes (about 9 to 12 grapes)

2 tablespoons chopped walnuts

2 tablespoons finely diced celery

1/2 cup fresh lettuce torn into bite-sized pieces

Salt and freshly ground black pepper

Lightly mix together the cottage cheese, grapes, walnuts and celery. On a plate or in a shallow bowl, arrange lettuce and top with cottage cheese mixture. Season to taste with salt and pepper.

 

[moreluck]

Teriyaki Meat Balls

Ingredients

Meat Balls
Sauce
1/4 cup Soya sauce
1 cup Brown sugar
3 tablespoon Sugar
1 1/2 cups Water
1/2 teaspoon Garlic salt
1/4 teaspoon Ginger
1/4 cup Water
16 oz Catsup
1 teaspoon Minced onion
1/3 cup Vinegar
1/2 teaspoon Ginger
Salt & pepper to taste
1 lb Ground beef
2 tblspoons Soya sauce
2 cups Bread crumbs

Instructions
Sauce

Mix ingredients for sauce and set aside.

Meat Balls


Mix all ingredients except beef and crumbs. Let sit for 10 minutes.

Place the beef in a large bowl and make a well in the center. Put the crumbs in the well and pour Soya mixture over crumbs. Blend beef and crumb mixture.

Shape into balls and brown in oil.

Place the browned meat balls in an oven safe baking dish pour the sauce over them and bake at 300 friend. for one hour

 

[moreluck]

Nacho Chicken Casserole For Two

Ingredients
l cup cubed cooked chicken
3/4 cup crushed corn chips
2/3 cup cream chicken soup(undiluted
l/2 cup sliced mushrooms, or canned
l/4 cup sour cream
2 T milk
l/2 tsp (or more) chopped jalapeno
l/4 cup each mozzarella and cheddar cheese

Directions
Combine first 8 ingredients
Mix two cheeses
Combine with other ingredients
Put in greased casserole (or individual casseroles) bake350 degrees about 30 minutes, or until bubbly

 

[moreluck]

Chicken Wings Galore

Ingredients:
2 1/2 pounds chicken wings
1/2 cup honey
1/2 cup soy sauce
1 teaspoon garlic powder



Directions:
Mix all together. Pour over wings and refrigerate overnight. Put wings and sauce in baking pan. Bake 1 to 1 1/2 hours at 350 degrees, basting often.

Serve with sweet and sour sauce or hot Chinese mustard.

 

[moreluck]

JORDAN'S BBQ SAUCE

2 Tbls. vegetable oil
1 yellow onion chopped
2 cloves garlic, minced
2 tsps. chili powder
2 tsps. dry mustard
1 tsp. paprika
1/4 tsp. ground cayenne pepper
1 cup bottled chili sauce
1 cup ketchup
1 cup beer or ginger ale
1/4 cup molasses
3 Tbls. worchestershire sauce
3 Tbls. cider vinegar

Warm oil in large saucepan. Add onion and saute about 4 mins. Add garlic and saute 1 min. more. Stir in chili powder, dry mustard, paprika & cayenne. Add the chili sauce, ketchup, beer, molasses, Worchestershire sauce and vinegar. Simmer, stirring often about 25 mins. Use the sauce right away or cover and refrigerate for up to one week.

 

[moreluck]

CREAM OF CRAB SOUP​

4 Tbs. butter
1 med. onion, chopped
1 stalk of celery, chopped
1 lg. carrot, chopped
1½ lb. crabmeat, picked over carefully
3 egg yolks
¼ tsp. black pepper
½ tsp. paprika
¼ tsp. cayenne
White pepper to taste
1 Tbs. Worcestershire sauce
2 c. milk
2 c. half-and half cream
1 Tbs. parsley
2 c. cooked diced potatoes
In a large saucepan, melt 2 Tbs. butter and sauté onion, celery and carrots until tender. Add crabmeat and cook, stirring often, about 5 minutes. Slowly add milk and cream, stirring constantly. Beat eggs lightly and mix in peppers, paprika, cayenne and Worcestershire. Reduce heat to very low and slowly stir egg mixture into crabmeat. Add potatoes to mixture. Add parsley and cook slowly, stirring frequently, 15 to 20 minutes or until hot and thickened. Add remaining butter just before serving.

 

[moreluck]

Golden Lasagna

6 lasagna noodles
3 tablespoons chicken broth

• 1/4 cup chopped onion
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/3 cup milk
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried basil leaves
• 2 cups diced chicken breast meat
• 1 pound ricotta cheese
• 1 1/2 cups shredded Cheddar cheese
• 1/8 cup grated Parmesan cheese

DIRECTIONS:

1. Preheat oven to 350 degrees friend In a small saucepan, saute onion and mushrooms in chicken broth. Remove from heat. Stir in soup, milk and basil. Mix well. Set aside.
2. In a lightly greased 9x13 inch baking dish, arrange 3 cooked lasagna noodles. Layer as follows: 1/2 the chicken, 1/2 the cottage/ricotta cheese, 1/2 the Cheddar cheese, 1/2 the Parmesan cheese and 1/2 the mushroom/soup mixture. Add the other 3 lasagna noodles and repeat layers. Bake uncovered in the preheated oven for approximately 50 minutes.

 

[moreluck]

Reuben Sandwich Casserole

Ingredients:
1 32-ounce jar sauerkraut, rinsed and drained
1/2 cup chopped onion
1/4 cup snipped fresh parsley
2 teaspoons caraway seed
4 cups shredded Swiss cheese
1-1/3 cups Thousand Island salad dressing
1 pound thinly sliced cooked corned beef, coarsely chopped
1/2 cup butter or margarine
6 slices rye bread, cut into 1/2-inch cubes

Directions:
1. In a large bowl, combine drained sauerkraut, onion, parsley and
caraway seed.
2. Spoon mixture into an ungreased 13x9x2-inch baking dish and spread
the mixture evenly.
3. Layer with half the cheese, half the salad dressing and all of the
corned beef.
4. Layer with the remaining salad dressing and cheese.
5. In a large skillet, melt the butter or margarine. Add bread cubes and
stir until coated. Sprinkle bread cubes over the top of the casserole.
6. Bake in a 375 degree friend oven for 35 minutes or until heated through
and bread cubes are browned. Makes 8 to 10 servings.

 

[moreluck]

Fried Rice With Bacon

Ingredients:

2 medium leeks, white portion only -- chopped
1 medium onion -- chopped
2 tablespoons olive oil
4 1/2 cups cooked rice
1/2 teaspoon salt
1 egg -- lightly beaten
5 strips bacon -- cooked and crumbled
pepper -- to taste



Directions:
In a large skillet, saute the leeks and onion in oil until tender, about 10 minutes. Add the rice and salt; cook until lightly browned, stirring frequently. Quickly stir in the egg until blended; cook and stir until the egg is completely cooked.

Sprinkle with bacon and pepper right before serving.

 

[moreluck]

Rigati with Parmesan Cheese and Sweet Pepper Cream Sauce Ingredients

3 tbsp.extra virgin olive oil

2 cupschopped red pepper

1 cupchopped onion

1/4 cuphalf & half

1/2 tsp.fresh chopped marjoram (may substitute 1/4 tsp dried marjoram for fresh)

1/4 tsp.salt

1/8 tsp.ground black pepper

14 oz.BARILLA Bucatini Rigati

2 tbsp.finely chopped parsley

1/2 cupfreshly grated Parmigiano cheese


HEAT oil in large skillet over medium-high heat. Add peppers and onion; sauté 4 to 6 minutes or until crisp-tender, stirring occasionally. Remove 1 cup of vegetables; puree with half and half in blender or food processor until creamy. Return to skillet with marjoram and seasoning; mix well.
COOK Bucatini Rigati according to package directions; drain and return to pot.
ADD sauce mixture to hot Bucatini Rigati; toss. Transfer to serving platter; sprinkle with cheese and parsley.

 

[moreluck]

Disco's Hot and Tangy New York Strip Steaks


from Captain Eric "Disco" Dominijanni, 2D Assault Amphibian Battalion, MCB Camp Lejeune. Also seen on Throwdown with Bobby Flay. You can use a different pepper and remove the seeds if you want less heat. Prep time does not include 4-6 hours for marinading.


marinade
1 (12 ounce) can cola 1/2 cup soy sauce 1/2 cup garlic teriyaki sauce 1 habanero pepper, finely chopped with seeds 1 tablespoon grated orange zest 1 tablespoon freshly ground gingerroot 1 tablespoon extra virgin olive oil 1 teaspoon fresh ground black pepper 3/4 teaspoon fresh lemon juice 1/8 teaspoon kosher salt 4 (8 ounce) New York strip steaks, about 8 ounces each and 3/4 inch thick extra virgin olive oil

1. In a medium bowl mix the marinade ingredients. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press out the air, seal the bag, and turn several times to coat the meat. Place the bag in a bowl and refrigerate for 4 to 6 hours, turning the bag occasionally.
2. Let the steaks stand at room temperature for 20 to 30 minutes before grilling. Remove the steaks from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for about 10 seconds. Set aside about half of the marinade for basting the steaks. For the remaining marinade in the saucepan, reduce the heat to a simmer and cook until it has reduced to the consistency of a dipping sauce, 5 to 10 minutes, stirring occasionally. Set aside.
3. Pat the steaks dry with paper towels. Lightly coat the steaks with oil.
4. With the lid closed, grill the steaks over direct high heat (500ºF to 550ºF) until cooked to desired doneness, 5 to 7 minutes for medium-rare, turning once and basting with a little of the boiled marinade. (If flare-ups occur, move the steaks temporarily over indirect high heat.) Remove from the grill and let rest for 2 to 3 minutes. Serve warm with the dipping sauce on the side

 

[moreluck]

CHILE VERDE

2 1/2 lbs boneless pork shoulder (cut in 1 " cubes)
2 Tbls. vegetable oil
1 large white onion, diced
3-4 cloves garlic minced
1 -7oz. can diced green chilies
2 cups chopped tomatillos
1 cup fresh chopped cilantro
2 tsps. marjoram
2 cups water

Brown meat in oil; move aside and add onions and cook 'til limp. Stir in all other ingredients and simmer for 1 1/2 hours or 'til pork is tender.

 

[moreluck]

Lumberjack Pancakes

Ingredients
2 cups Oats Uncooked
1 teaspoon Salt
1 1/2 cups Flour
3 Eggs Beaten
1/4 cup Sugar
2 cups Milk
2 1/2 teaspoons Baking powder
1/3 cup Margarine Melted

Instructions
Combine dry ingredients. Add eggs, milk, and margarine. Mix well. Pour 1/2 cup batter onto hot greased griddle.

 

[moreluck]

Paprikas Csirke (Paprika Chicken)

2 tablespoons olive oil
2 onions, finely chopped
1 garlic clove, crushed
1 tablespoon paprika
1/2 teaspoon cumin
1 (2.5-3 lb) roasting chickens, cut into serving pieces
1/2 teaspoon salt
2 cups chicken broth
2 carrots, peeled and sliced
2 tablespoons tomato paste

1. Heat the oil in a casserole and saute the onions and garlic until golden brown.
2. Stir in the paprika and cumin and cook 1 minute.
3. Arrange the chicken pieces on top of the onions and sprinkle with salt.
4. Pour in the broth and add the carrots.
5. Bring to a simmer, cover and cook over low heat 25 minutes.
6. Stir the tomato paste into the broth and simmer, covered, 25 minutes more until chicken is tender.
7. Serve with marcaroni or other pasta.

 

[moreluck]

Chicken with Creamy
Mushroom Sauce
By Jane Locker

4 boneless, skinless chicken breast halves (about 1 pound)
2 tablespoons vegetable oil
8 ounces sliced mushrooms
1 small onion, diced
8 ounces sour cream (can use low-fat but not non-fat)
2 tablespoons flour
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chicken broth or water
2 cups cooked rice

Cut the chicken in 1-inch pieces. Heat the oil over high heat in a skillet. Add the mushrooms and onion. Cook, stirring often, until the mushrooms begin to brown.
In a small bowl, stir together sour cream, flour, paprika, salt, and pepper.
Stir in broth or water until no lumps remain
When mushrooms have started to brown, add chicken and cook, still stirring over high heat, until meat is cooked through, about 4 minutes. Add sour cream mixture and cook, stirring, until it is slightly thickened and bubbly. Serve over rice.

 

[moreluck]

Orzo Salad
Recipe courtesy Giada De Laurentiis


4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper

Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.


Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired. Yield: 1 3/4 cups

 

[moreluck]

SCALLOPED POTATOES & HAM

Ingredients
2 cups Cooked ham cubed
2 1/2 cups Milk
1/4 cup Onion chopped fine
5 large Potatoes thinly sliced
1/4 cup Butter or margarine
1 1/2 teaspoons Salt
1/4 cup Flour
1/8 teaspoon Pepper

Instructions
To make sauce, cook onion in butter or margarine till tender but not brown. Stir in flour, 1 1/2 teaspoons of salt, and 1/8 teaspoon pepper. Add milk. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. In a 2 quart casserole place 1/2 of the cubed ham and half of the sliced potatoes. Cover with half the sauce. Repeat layers. Bake covered in 350 friend. oven for 45 minutes. Uncover, bake about 30 minutes more or till potatoes are done.

 

[moreluck]

Paula Deen's Chicken & Rice Casserole

3 cups diced cooked chicken
1 medium onion, diced & sauteed
1 (8 ounce) can water chestnuts, drained & chopped
2 (14 ounce) cans French style green beans, rinsed & drained
1 (4 ounce) can pimientos, rinsed & drained
1 (10 ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6 ounce) box uncle ben's long grain and wild rice blend, cooked according to package directions
1 cup of grated sharp cheddar cheese

1. Preheat oven to 300 degrees. Mix all ingredients together & pour into a 3-quart casserole.
2. Bake for 25 minutes

 

[moreluck]

Chicken With Angel Hair Pasta

6 boneless skinless chicken breasts
1/2 cup butter
2 (2/3 ounce) packages Italian salad dressing mix
1 cup white wine or chablis
2 (10 3/4 ounce) cans cream of mushroom soup
8 ounces cream cheese with chives
1 lb angel hair pasta

1. Preheat oven to 325 degrees.
2. In a large saucepan, melt butter over low heat. Blend in wine and cream cheese and stir until smooth.
3. Add in italian dressing mix and cream of mushroom soup.
4. Blend well, and heat through, but do not boil.
5. Arrange chicken breasts in a single layer in a 9x13 inch baking dish.
6. Pour sauce over the chicken.
7. Bake for 60 minutes in the preheated oven.
8. 20 minutes before the chicken is done, cook pasta and then drain.
9. Serve chicken and sauce over the pasta.

 

[moreluck]

Salisbury Steak

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
1 (10.5 ounce) can condensed
French onion soup
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black
pepper
1 tablespoon all-purpose flour
1/4 cup ketchup
1/4 cup water
1 tablespoon Worcestershire
sauce
1/2 teaspoon mustard powder
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.2.In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.3.In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.