What's Cookin' ??

[moreluck]

Alex Trebek's Tourtiere Trebek

Ingredients:
1 pound ground pork
3/4 pound ground veal
1 large onion, chopped
1 teaspoon poultry seasoning
1/2 teaspoon thyme
1/4 teaspoon ground cloves
1/4 cup red wine, beef stock or water
1/2 cup fresh bread crumbs
Salt and pepper
1 Pastry for double-crust pie (9 inch)
Milk or lightly beaten egg



Directions:
In large pan, combine meat, onions, seasonings and wine; cook over low heat for 1 hour.

Drain fat. Stir in bread crumbs, and salt and pepper to taste. Let cool for about 45 minutes.

Roll out pastry and line a 9-inch (23 center manager) pie plate. Spoon in filling; cover with pastry. Cut steam vents in top and seal edges. Brush lightly with milk or egg. Bake in 350 degrees friend (180 degrees C) oven for 1 hour or until pastry is golden brown.

 

[moreluck]

Tex Mex Egg Casserole

8 eggs
1/2 cup all purpose flour
1 tsp. baking powder
2 cups (8 oz.) shredded Monterey Jack cheese with Jalapeño peppers
1-1/2 cups (12 oz.) small curd cottage cheese
1 jalapeño pepper, seeded and chopped
1/2 tsp. Tabasco or Cholula hot pepper sauce
Basic Salsa

Preheat oven to 350º friend. Grease a 9" sq. baking pan. Beat eggs in large bowl at high speed with electric mixer for 4-5 minutes or until slightly thickened and lemon colored. Combine flour, baking powder and salt in small bowl. Stir flour mixture into eggs until blended. Combine Monterey Jack cheese, cottage cheese, jalapeño and hot pepper sauce in medium bowl; mix well. Fold into egg mixture until well blended. Pour into prepared pan. Bake 45 to 50 minutes or until golden brown and firm in center. Let stand 10 minutes before cutting into squares to serve. Serve with fresh salsa. Makes 8 servings

 

[moreluck]

FIVE-SPICE ROAST CHICKEN

¼ cup soy sauce
2 tablespoons fish sauce
1 tablespoon Asian sesame oil
1 tablespoon brown sugar or granulated sugar
2 teaspoons five-spice powder
½ teaspoon salt
1 tablespoon finely chopped garlic
2 teaspoons finely chopped ginger
3 ½ pounds bone-in chicken legs and thighs or chicken wings

Combine the soy sauce, fish sauce, sesame oil, sugar, five-spice powder and salt in a large bowl; stir to mix well. Stir in the garlic and ginger, then add the chicken pieces, turning to coat all sides.
Cover and refrigerate for at least 1 hour or overnight. Turn the pieces now and then so that the marinade coats them evenly.
To cook the chicken, preheat the oven to 375 friend. Place the chicken in a roasting pan and roast until it is richly browned and cooked through, 30 to 45 minutes. Transfer to a serving platter and serve hot or warm. Makes 4 to 6 servings.

 

[moreluck]

[FONT=Verdana, Arial, Helvetica, sans-serif]AnnaMarie’s Rip Roaring Chile Cheese Dip[/FONT]

1 lb. Velveeta cheese
1 can (15 oz.) Hormel chili, with or without beans
1 can (14.5 oz.) Del Monte petite cut tomatoes with zesty jalapeños
1 block (3 oz.) cream cheese
1 Tbsp. ground cumin (adjust to taste)

In large bowl, cut Velveeta and cream cheese into cubes. Stir in the chili and tomatoes. Microwave on high for 5 minutes, stirring after 3 minutes. Microwave longer, if needed. Add remaining ingredients (careful to adjust the cumin to taste) and stir. This may also be prepared in a slow cooker, stirring after 30 minutes on high. Serve with corn chips.

 

[moreluck]

REUBEN DIP

INGREDIENTS

• 1/2 cup mayonnaise
• 1/2 cup Thousand Island dressing
• 16 ounces sauerkraut, rinsed and squeezed dry
• 8 ounces shredded corned beef
• 16 ounces shredded Swiss cheese

DIRECTIONS

1. Preheat oven to 350 degrees friend (175 degrees C).
2. In a small bowl, combine mayonnaise and dressing.
3. Spread sauerkraut into a 9x13-inch baking dish. Layer corned beef, Swiss cheese, and the mayonnaise-dressing mixture on top of the sauerkraut.
4. Bake for 20 to 25 minutes. Serve on party rye bread slices.

 

[moreluck]

Pretzel Dip

3 packages (8 ounces) cream cheese, softened
1/2 cup butter, melted
1 package ranch dip mix
1/4 cup Parmesan cheese
Pepper to taste

Mix well, and serve with pretzels or chips.

 

[moreluck]

Mexican Pork Chops



6 Pork chops
8 oz Tomato sauce
2 tb Vegetable oil
2 tb Taco seasoning mix
1 1/2 c Water
1 md Green pepper - chopped
3/4 c Long grain rice - uncooked
1 c Cheddar cheese - shredded


Directions: Brown the pork chops in a large skillet with the vegetable oil. Sprinkle with salt and pepper. In a sprayed 9x13 baking dish, combine the water, rice, tomato sauce and taco seasoning. Arrange the browned chops over the rice and top with green pepper. Cover and bake at 350 degrees for one hour.

 

[moreluck]

Open Tuna Melt

5 thick slices rustic bread
Two 6-ounce cans tuna
1 small red onion, diced
1/3 cup diced roasted red pepper
1 celery rib, finely chopped
1/3 cup bread and butter pickles, diced
1 cup loosely packed baby spinach leaves, roughly chopped
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
5 slices Cheddar cheese


Preheat oven to 450 degrees friend.
Arrange the bread on a rimmed baking sheet and toast in the oven until just barely browned, about 5 minutes. Set aside. Reduce oven to 400 degrees friend.

Meanwhile, in a medium bowl combine the tuna, onion, roasted red pepper, celery, pickles and spinach. Mix well. In a small bowl, whisk together the mustard and mayonnaise, then mix it into the tuna.

Spread the tuna salad over each slice of bread, then top with a slice of cheese. Bake 10 minutes, or until the cheese is melted.

 

[moreluck]

Ruth's Green Bean Bake

4 thick slices bacon
1/2 cup chopped onion
4 (14.5 ounce) cans green
beans, drained
1 tablespoon brown sugar
1 teaspoon dry mustard
3/4 cup chili sauce
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.Preheat oven to 350 degrees friend (175 degrees C).2.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from skillet, leaving grease. Crumble and set aside.3.Stir onion into bacon grease, and cook over medium heat until tender; drain.4.In a medium baking dish, mix bacon, onion, green beans, brown sugar, dry mustard and chili sauce.5.Bake 30 minutes in the preheated oven, until heated through.

 

[moreluck]

Waldorf Slaw Salad

6 cups coarsely shredded green cabbage
1 large crisp apple
1/2 - 3/4 cup raisins
1/2-3/4 cup chopped walnuts

Shred a small-medium size green cabbage. Add apple with peel, chopped into bite-sized pieces. Add raisins and walnuts. Mix together.
Dressing:
Whisk together 1 cup low fat vanilla flavored yogurt and 1 cup low fat mayonnaise. Add 2 Tbsp. white vinegar, 2 tsp. sugar and 1 Tbsp. fresh squeezed lemon. Whisk until blended. Pour over cabbage mixture and stir well.
Cover and chill in fridge about 2 hours.
Can add dried cranberries if you wish.

 

[moreluck]

Chicken Fried Steak with Pan Gravy

1/2 lb round steaks
1 cup flour
1 cup milk
1 egg, slightly beaten
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
oil (for cooking)

For Gravy you will need

1 cup milk 1 cup water 1/4 cup flour salt and pepper

1. Heat 1/4 inch oil in heavy skillet on med-high heat.
2. Combine 1 cup milk with egg. Pour into a shallow pie pan.
3. Season 1 cup flour with garlic powder, salt and pepper. Sift together in another pie pan.
4. Tenderize the steak well and trim off excess fat.
5. Dip the meat into egg mixture, then dredge in the flour mixture. Press flour into the meat. Repeat for a crispier coating.
6. When oil is hot, fry meat for 9-12 minutes.
7. This allows additional tenderizing of the meat. When fried meat is golden brown, drain on paper towels.
8. FOR GRAVY:.
9. Pour off all but 4 Tbsp of the cooking oil from skillet.
10. Over medium heat, slowly stir in the flour, stirring constantly.
11. Combine milk and water. Slowly add to skillet; stirring constantly. Loosen bits from bottom of pan while stirring. This is where the flavor is.
12. Add salt and pepper to taste. Bring to a boil. When bubbling, lower heat and simmer for 5 minutes.
13. Serve this dish with Mashed Potatoes.

 

[moreluck]

Barley-Vegetable Soup

Ingredients:

• 1/2 cup pearl barley
• 2 quarts chicken stock
• 1 onion, quartered
• 1 carrot, cut into thirds
• 1 celery stalk, sliced
• 1 teaspoon thyme
• 1 bay leaf
• Pepper to taste
• 4 carrots, sliced
• 2 celery stalks, sliced
• 1/2 zucchini, sliced
• 1/2 cup onion, chopped
• 2 cups fresh spinach, chopped

Directions:
Place the barley, chicken stock, onion quarters, carrot thirds, celery slices, thyme and bay leaf in a large soup pot and bring to a boil. Reduce the heat and simmer for about 1 hour, or until the barley is tender. Add the sliced carrots, celery, zucchini and chopped onion and cook until tender. Add the spinach a few minutes before serving.

 

[moreluck]

Hamburger Casserole

Ingredients:

• 1 pound ground beef
• 1 cup water
• 1 small can tomato paste
• 1/2 cup shredded cheddar cheese
• 1 package sloppy joe seasoning mix
• 1 package elbow macaroni
• 1 large can whole kernel corn
• 1 small onion, chopped
• 1 bell pepper, chopped
• Salt and pepper

Directions:
Brown the ground beef. Pour off the drippings. Add the water, tomato paste, cheese and seasoning mix to the meat. Let the mixture simmer on the stove until all is cooked well. Stir occasionally.
In another pot, boil the macaroni according to the package instructions. Drain well in a colander and mix with the simmering beef mixture. Add the corn, onion and bell pepper, stirring well. Add salt and pepper to taste. Serve.

 

[moreluck]

Zippy Meatballs For The Super Bowl Munchies
This one calls for three whole ingredients. I'd advise making a double recipe, because they'll go FAST.


In a crock pot, combine one bag of frozen Italian-style meatballs, 12 ounces of grape jelly (cheap is fine) and a 10-ounce bottle of chili sauce (found with the ketchup in most grocery stores). Turn the crock pot on low and stir occasionally until jelly is melted and combined with the chili sauce. The sweet-spicy flavor is addictive. Feel free to make the recipe sound much more complex than it is when you tell your guests about it.

 

[moreluck]

Stir-Fry Beef And Noodles

Ingredients:
8 ounces Spaghetti, Fusilli, or Linguine -- uncooked
4 tablespoons cornstarch -- divided
1/3 cup soy sauce PLUS
1 tablespoon soy sauce
1 tablespoon dry sherry (optional)
1 clove garlic -- minced
1/2 teaspoon ground ginger
1/4 teaspoon pepper
12 ounces boneless beef round steak -- cut into thin strips
2 cups cold water
2 1/2 tablespoons vegetable oil -- divided
1 cup carrots -- thinly sliced
2 cups onion -- cut into chunks
1 package (10-ounce size) frozen cut green beans -- thawed and drained
Toasted sesame seeds (optional)



Directions:
In a small bowl, blend 1 tablespoon each of the cornstarch and soy sauce, sherry, garlic, ginger and pepper. Add beef; marinate for 30 minutes in the refrigerator.

In a small bowl, blend remaining 3 tablespoons cornstarch into water. Stir in remaining 1/3 cup soy sauce.

Prepare pasta according to package directions; drain. Add 1 teaspoon oil to pasta, toss to coat. In a medium skillet, heat 1 tablespoon oil. Add meat mixture and stir-fry for 1 minute. Remove meat mixture from heat.

In the same skillet, heat remaining 1 tablespoon oil. Add carrots and onion and stir-fry until tender-crisp. Stir in meat, cornstarch mixture and green beans. Cook, stirring constantly, until mixture is thickened and translucent. Arrange hot pasta on warm serving platter, and top with meat mixture. Garnish with sesame seeds, if desired.

 

[moreluck]

Ham & Bean Soup

3/4 pound fully cooked ham cubed
1 cup peeled diced potatoes
1 medium onion chopped
3/4 cup diced carrots
2 cloves garlic minced
3/4 cup diced celery
2 Tablespoons Butter
1/4 teaspoon pepper
2 cans (16 ounces) great northern beans, rinsed and; drained
1/2 cup frozen peas
3 cups chicken broth
2 Tablespoons minced fresh parsley
2 cups water


In a 3 quart saucepan, saute ham, onion and garlic in butter until onion is tender.

Add the next seven ingredients; cover and simmer for 30 minutes or until vegetables are tender.

Add peas and cook for 5 minutes. Add parsley and serve.

 

[moreluck]

Grandma's Baked Beans

1/2 lb ground beef
1 cup onions, chopped
1/2 lb bacon
1 (15 ounce) can hot chili beans
1 (15 ounce) can kidney beans
1 (28 ounce) can pork & beans
3/4 cup brown sugar
3/4 cup ketchup

1. Brown ground beef, bacon and onions individually. Mix all ingredients together in a Dutch oven and bake at 350 degrees for 40 to 50 minutes.

 

[moreluck]

Chicken Paprikash

3 lbs boneless skinless chicken breasts or boneless skinless chicken thighs
1 cup flour
1/4 cup paprika
1 tablespoon seasoning salt
1 teaspoon black pepper
3/4 cup vegetable oil
3 (10 1/2 ounce) cans French onion soup
1 1/2 quarts sour cream
2 cups cooked rice

1. Cut uncooked chicken into bite size pieces.
2. In a large pot heat oil.
3. Meanwhile, mix flour, paprika, seasoned salt, and pepper.
4. Dredge chicken pieces in flour mixture, brown in hot oil.
5. When chicken pieces are browned, add French onion soup, lower heat to simmer.
6. Simmer for about one hour.
7. After the hour, begin cooking rice.
8. While rice is cooking, add sour cream to chicken mixture, blend well, and simmer(approximately 20-30 minutes).
9. Serve chicken mixture over the hot cooked rice.

 

[moreluck]

Super Bowl chili

1 pound lean ground beef
1 pound lean ground pork
1 15.5-ounce can hot chili beans
1 28-ounce can tomatoes, cut up
2 medium onions, chopped
1 green pepper, chopped
3 cloves garlic, minced
3 tablespoons chili powder
2 tablespoons sugar
1 tablespoon crushed red pepper
3 tablespoons wine vinegar
1 teaspoon ground cumin

Brown beef and pork, drain off excess fat. Add the undrained chili beans, tomatoes and spices.

Cover and simmer for one hour or longer. The longer it simmers the more the flavors blend. Stir frequently to avoid burning.

Serve with shredded cheddar cheese. This can also be made in slow cooker, cooked on low all day. Once cooled, any leftovers can be frozen for later use.

 

[moreluck]

Fusilli With Ham And Peas

Ingredients:

1 teaspoon olive oil
1 onion -- chopped
1 clove garlic -- chopped
1 cup slivered ham
1 cup chopped tomato
1/2 cup chicken stock
1/4 cup light cream cheese
1 cup frozen peas
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 pinch pepper
3 cups fusilli pasta -- (spirals)
2 tablespoons freshly grated
Parmesan cheese



Directions:
In large nonstick skillet, heat oil over medium heat; cook onion and garlic, stirring occasionally, for about 5 minutes or until softened. Add ham, tomato and stock; gradually blend in cream cheese, stirring until melted.

Add peas, basil, oregano and pepper; reduce heat and simmer for 5 minutes. Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm.

Drain pasta well and add to skillet; toss to coat well. Serve sprinkled with cheese.