What's Cookin' ??

[Channahon]

Chili

3 slices bacon - cut in small pieces
1 meduim onion
1 green pepper - about the same amount as the onion when diced
1 lb lean ground beef
2 cans rotel
1 can brooks chili beans in hot gravy
1 tsp chili powder
1/4 tsp cayenne

Cook bacon - not too crispy
add onion and green pepper and sautee
add ground beef - brown and mix with onions and green peppers
prior to adding rotel and beans drain ground beef
add 2 cans rotel
add chili beans
add spices to taste
bring to boil and then simmer for an hour

serve with shredded cheese, macaroni noodles and onions as toppings

 

[moreluck]

Quick Pepper Steak

Ingredients:
1 pound boneless beef sirloin or top round steak
2 tablespoons vegetable oil
2 medium green or red peppers, cut into strips
1 medium onion, cut into wedges
1/2 teaspoon garlic powder
1 can (10 1/4 oz. size) beef gravy
1 tablespoon Worcestershire sauce
4 cups hot cooked rice



Directions:
Slice beef into think strips. In medium skillet over medium high heat, heat half the oil, add beef in 2 batches and stir fry until browned. Set beef aside.

Reduce heat to medium, add remaining oil, add peppers, onion and garlic powder and stir fry until tender crisp, pour off fat. Add gravy and Worcestershire, heat to a boil, return beef to pan. Reduce heat to low and heat through. Serve over rice.

 

[moreluck]

Mexican Cheese Squares

Ingredients:
1 can (4 ounce size) chopped green chilies, well-drained
1/4 teaspoon cayenne pepper or red pepper
4 cups grated cheddar cheese
6 eggs, slightly beaten



Directions:
Preheat oven to 350 degrees friend. Grease 9-inch square baking pan.

Spread peppers in prepared pan. Sprinkle with cayenne pepper. Cover with cheese. Pour beaten eggs over cheese. Bake for 30 minutes or until firm in the center. Cool.

Cut into 1-inch squares and serve.

 

[moreluck]

Better Than Chicken and Dumplings!

This dish is baked in a 9x13 casserole, and the dumplings sort of make themselves. it is easy and delicious. it appeared in a local community paper some time ago.
4-6 servings

3-5 chicken breasts
1 stalk chopped celery
1 sliced carrot
3 sprigs parsley
1 tablespoon seasoning salt
water, to cover above (3-4 cups)
1/2 cup sliced celery
1/2 cup chopped onions
1/2 cup sliced carrots
1/2 cup green peas (optional)
1/4 cup butter
1 cup self-rising flour
1 cup milk
1 (10 1/2 ounce) can cream of chicken soup
2 cups chicken broth

1. Combine the first 6 ingredients and bring to a boil. Reduce heat to simmer. Cook until chicken is done.
2. Remove from broth and cool.
3. Remove meat from bones .
4. Saute the vegetables, exept peas in a little butter or oil, until soft.
5. Melt the 1/4 c butter and pour into the 9x13 dish, to grease the bottom.
6. Cut or tear the chicken into pieces and place on top of the melted butter.
7. Mix flour and milk; pour over chicken.
8. Mix soup, 2c of the broth, the sauteed vegetables and peas (if using).
9. Pour over the top.
10. DO NOT STIR!
11. Bake at 400 degrees for 30-35 minute or until top is brown.
12. To make this realy fast use Rotissery Chicken and canned Broth!

 

[moreluck]

Tony Romas Got a Hit Contract Out on Me Ribs
Ingredients :

1 c Brown sugar
1/2 c Paprika
2 1/2 tb Fresh ground pepper
2 1/2 tb Salt
1 1/2 ts Chili powder
1 1/2 tb Garlic powder
1 1/2 tb Onion powder
1 ts Cayenne pepper
2 lg Racks baby back ribs
Your favorite BBQ sauce

Instructions:

Combine all dry ingredients in bowl. There will be more of this wonderful mix than you need. Save it in a zip lock bag in a cool dark place. You can use it on any pork with wonderful results. The night before you intend to serve the ribs, coat the ribs in all the spice mix you can (until it falls off). Place ribs in zip lock bag and put in refrigerator. The day you wish to serve the ribs, remove them from the refrigerator seven hours (thats right 7 hours) before you want to eat and add more spice mix as above. Preheat your oven to 225 degrees friend(THATS RIGHT! TWO HUNDRED AND TWENTY FIVE DEGREES!). Six hours before serving, place ribs on a shallow pan and place in oven fat side up. You now have five hours to make side dishes and goodies to go with your ribs. Use this time wisely. I usually watch football. After five hours, coat both sides of the ribs with your favorite sauce. I like Jalapeno-Garlic Bar-b-que sauce, but this is definitely where you want to use YOUR families favorite. Continue cooking, adding more sauce in another half hour. After six hours of "low and slow" cooking, you should be able to pull a nice shiny rib bone right out of the rack of ribs with no meat attached. This is when they are done.

 

[moreluck]

Polish Potato Casserole
Ingredients:
2 tablespoons butter or margarine
2 tablespoons flour
2 cups low-fat or skim milk
Salt and pepper to taste
1/2 pound keilbasa (Polish Sausage, sliced thin.)
4 large potatoes, peeled and sliced thin
1 large onion, sliced thin
1/2 pound green cabbage, shredded, or more if desired



Directions:
In a medium sauce pan melt butter and stir in flour. Cook, stirring, for 1 minute. Gradually add the milk, stirring to eliminate lumps. Cook over moderate heat , stirring, until it begins to thicken. It will be thin. Add salt and pepper if desired. Set aside.

Grease a 2 1/2 to 3 qt. casserole. Spread one-third of the potato slices on the bottom, followed by one half the onion slices, one- half the cabbage, and one half the keilbasa. Add one-third of the sauce. Repeat with another third of the potato slices, the rest of the cabbage, onion and sausage, and another third of the sauce. Top with the remaining potato slices and the remaining sauce.

Cover the casserole and bake it in a 350 degree oven for 1 hour 15 min or until the potatoes are tender. If desired (and if there is enough liquid in the casserole, remove the cover for the last 15 min of baking time.

 

[moreluck]

Roasted Red Pepper and Tomato Soup

2 large red peppers
2 cans of fire roasted tomatoes*
3 cups chicken broth
2 shallots, chopped
2 large garlic cloves, crushed
1 tsp ground sage
salt and pepper to taste

1. Roast peppers in a 400F oven until skin is blackened. Let rest in a sealed paper bag for 15 minutes, then peel off the skin.
2. Briefly sautee (5 minutes) shallots and garlic in a medium pot. Add tomatoes (with juice)and chopped peppers and cook on high for 15 minutes, until tender.
3. Add chicken stock and spices. Feel free to add some chili powder if you're in the mood for something really spicy. Bring to a boil, then simmer for 15 minutes. Use an immersion blender to puree the soup to desired consistency. Be careful to crack the lid if you're pureeing in a regular blender!

* If you can't find the easy, cheater's pre-roasted variety, just roast canned tomatoes (reserving the juices) in the oven with the peppers.

 

[moreluck]

Ham and Asparagus Fettuccine

12 oz. dry fettuccine noodles
8 oz. fresh asparagus, trimmed and cut into 2" pieces
1/2 cup butter
2 cups heavy cream
3/4 cup grated Parmesan cheese
1/4 tsp. garlic powder
1/4 tsp. ground black pepper
1 pinch cayenne pepper
1/2 lb. cooked ham, diced or julienned

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente. Stir asparagus into pot during the last 5 minutes of cooking; drain. While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through. Toss pasta and asparagus with sauce and serve immediately.

 

[moreluck]

Spicy Chicken Thighs or Drumsticks

10 scallions, white and green parts, chopped
3 serrano chilies, seeded and chopped*
2 Tbsp white wine vinegar
1 Tbsp fresh thyme
3 cloves garlic, chopped
1 1/4 teaspoon ground allspice
1 teaspoon kosher salt, plus more for additional seasoning
1/2 teaspoon freshly ground pepper
10 chicken dumsticks (3 1/2 lbs)
Olive oil or grapeseed oil
The original recipe called for the use of a single Scotch Bonnet or Habanero chile which would up the heat of this recipe considerably.

1 Purée the scallions, chilies, vinegar, thyme, garlic, allspice, salt and pepper to a thick paste in a food processor.
2 Put chicken drumsticks in a large bowl. Coat drumsticks with chile paste. Let stand 10 minutes.
3 Position oven rack in the center of the oven and heat the broiler to high. Coat the bottom of a broiler pan (remove the perforated top part of the pan) with oil. Arrange drumsticks on the pan. Sprinkle generously with salt.
4 Broil chicken in the center of the oven. Turn once after about 10 minutes. Broil until fully cooked and nicely browned, about 20 minutes total. Note that some pieces may cook faster than others. Remove the pieces that are done and continue to cook the rest until cooked through.
Transfer to a platter and serve.

 

[moreluck]

Hawaiian Ham

Ingredients:
2 cups ham, cubed or strips
1 cup pineapple tidbits, drained; reserve syrup
2 tablespoons brown sugar
1 1/2 tablespoon cornstarch
1 teaspoon Accent
3/4 teaspoon vinegar
2 teaspoons prepared mustard
1/4 cup water
1 green pepper, cut in strips
salt to taste



Directions:
In a skillet, brown ham in small amount of hot fat. Drain pineapple, reserving syrup. Mix next five ingredients. Stir in syrup and water, mixing well. Add this mixture to the ham in skillet. Cook and stir until mixture thickens; cover and simmer for ten minutes. Add pineapple and green pepper. Simmer 5-8 minutes, adding salt to taste. Serve with rice.

 

[moreluck]

Bryan’s New York Crab Cakes

2 cups crab meat (or cooked shredded chicken)
1/4 cup shredded parmesan cheese
2 Tbsp. mayonnaise
1 Tbsp. Worcestershire sauce
Several drops hot pepper sauce (to your taste)
4 green onions, chopped
2 Tbsp. dry mustard
Salt and freshly ground pepper, or to taste
2 eggs
1 cup Italian seasoned bread crumbs
Extra Virgin Olive Oil
​

In a large bowl combine meat, parmesan cheese, mayonnaise, Worcestershire sauce, hot sauce, green onions, dry mustard and eggs. Thoroughly mix together to combine.
Form “cakes”, sprinkle with salt and pepper and set aside until ready to use.
Heat a large sauté pan on the stove and pour enough olive oil into the hot pan to lightly coat the bottom of the pan.
Dredge “cakes” in the bread crumbs and cook cakes for about 5 minutes on each side. Cooking time will vary based on the size of the crab cakes you’ve formed.
Serve with dipping sauce and enjoy!

Dipping Sauce
1/2 cup mayonnaise
1 tsp dry mustard
1 tbsp Worcestershire sauce
1 green onion, finely chopped
2 Tbsp. finely chopped red bell pepper
salt and freshly cracked pepper to taste
Combine all ingredients in a bowl. Stir to combine. Refrigerate until ready to use.

 

[moreluck]

Hawaiian Shrimp with Pineapple

Ingredients:
2 tablespoons vegetable oil
1 clove garlic, minced
2 teaspoons minced fresh ginger
2 pounds medium shrimp, shelled and deveined
3/4 cup orange juice
1 can (8-oz. size) unsweetened pineapple chunks, drained, juice reserved
1 tablespoon lemon juice
2 teaspoons cornstarch



Directions:
In a wok, heat oil over high heat until hot, swirling to coat sides of pan. Add garlic and ginger. Stir-fry 30 seconds. Add shrimp and stir-fry 2 minutes.

Add orange juice, reserved pineapple juice, and lemon juice to wok. Cook 2 minutes. Add pineapple chunks. Dissolve cornstarch in 1/4 cup cold water and stir into wok. Cook over high heat, stirring, until sauce boils and thickens, 1 to 2 minutes.

 

[moreluck]

Cheesey Crockpot Chicken

Ingredients:
3 whole boneless chicken breasts
2 cans cream chicken soup
1 can chedder cheese soup

Directions:
Remove all fat and skin from chicken; rinse and pat dry, sprinkle with salt, pepper and garlic powder. Put in crockpot and add the three soups straight from the cans. Cook on low all day (at least 8 hrs) do not lift the lid. Serve over rice or noodles. We did noodles and family said it tasted like mac and cheese.

 

[moreluck]

Hamburger & Mac.

1 pound ground beef
1 yellow onion, chopped (or mixed chopped green onion greens and yellow onion)
Olive oil
1/2 teaspoon Vegesal or other seasoned salt
Dash crushed red pepper
1/2 teaspoon celery seed
1 large can (28 oz) of diced tomatoes
2 Tbsp Worcestershire sauce
1/4 cup chopped parsley
2 cups uncooked macaroni

1 Get a large pot of hot water heating and begin cooking the macaroni as per the directions on the macaroni package.
2 In a skillet, brown the ground beef in a tablespoon of olive oil on high heat. Stir only infrequently so that the ground beef has an opportunity to brown.
3 In a large skillet, sauté chopped onion with a tablespoon of olive oil on medium high heat. Add the ground beef and lower the heat to medium. Add a dash of crushed red pepper. Add Vegesal or other seasoned salt. Add celery seed. Add canned tomatoes. Add Worcestershire sauce. Bring to a simmer and let simmer for 5 minutes. Mix in the drained and cooked macaroni and parsley. Simmer for another 5 minutes.

 

[moreluck]

Healthy Minestrone Soup

1 cup shredded cabbage
1/2 cup uncooked elbow macaroni
2 cups chicken stock
1 teaspoon Italian seasoning
2 medium stalks of celery, thinly sliced
1 small zucchini, sliced
1 medium onion, chopped
1 clove garlic, minced
1 can (28 ounces) whole tomatoes, undrained
1 can (15-16 ounces) large kidney beans, undrained
1 can (8 ounces) whole kernel corn, undrained

Add all ingredients into a large pot. Bring to a boil and reduce heat to simmer.

Simmer for 20 minutes.

Break up tomatoes as necessary.

Continue to simmer until macaroni is cooked.

 

[moreluck]

Grandma's Sausage And Peppers

Ingredients:
2 tablespoons Olive oil
12 Hot Italian sausages
1 medium Onion; thinly sliced
1 tablespoon Minced garlic
2 Red peppers; seeded and sliced
1 Green pepper; seeded and diced
3 tablespoons Tomato paste
3/4 cup Dry white wine
1 teaspoon Fennel seeds
Salt
White pepper



Directions:
Heat the oil in a casserole or large skillet and cook the sausage for 2 minutes on each side.

Pour off most of the fat, add the onions, garlic, peppers, tomato paste, wine, fennel seeds, salt and pepper.

Cover and cook over low heat for 25 minutes.

 

[moreluck]

Chicken And Wild Rice Comfort Casserole

1 box of Uncle Ben’s rice and wild rice cooked according to directions
1 chicken diced in small pieces (I like the roasted chickens you buy at grocery stores)
1 large onion-diced
3/4 cup celery-diced
1 lb. of sliced mushrooms
1-2 tsp. curry powder
3 Tbsp. butter
1 cup sour cream
1 can of cream of mushroom soup
Salt and pepper to taste

Sauté onion, celery and mushrooms in butter until cooked and a little brown.

When done add curry powder and salt and pepper.

In bowl mix together chicken bits, cooked rice and sautéed ingredients.

Mix well with 1 cup of sour cream and one can of soup and pour in 9X9 baking dish.

Bake uncovered in oven at 350 degrees for about 40 minutes...or until brown and bubbly!

Serve with a green salad.

 

[moreluck]

Tortilla Twirls(appetizer)

Ingredients:

Cream cheese, softened
Dry ranch-flavored salad Dressing mix
Tortillas (flour)
Canned green Chilies, chopped
Olives
Pinentos

Directions:
Mix together cream cheese and salad dressing mix to taste. Spread on tortillas and sprinkle with chopped chilies, olives and pimentos. Roll up tightly and refrigerate for several hours. Slice into ½’ slice to serve.

 

[moreluck]

Parmesan Chicken

1 clove garlic, minced
1 stick unsalted butter (1/2 cup or 1/4 pound), melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese
2 Tbsp chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic salt
A large pinch of Italian seasoning (herb mix)
1/8 teaspoon ground black pepper
2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches

1 Preheat oven to 450°friend.
2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.
3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

 

[moreluck]

Potato Casserole Monterey

Ingredients:
2 tablespoons olive oil
1/2 onion, minced
1 3/4 pound potatoes, peeled and cut into 3/4 inch dice
1 teaspoon oregano
1 teaspoon ground cumin
1/2 teaspoon salt (optional)
3/4 cup chicken stock
3/4 cup heavy cream
1/4 cup scallions, cut into 1/2 inch pieces
1/4 cup sun dried tomatoes, chopped
1/4 pound Monterey Jack cheese, shredded

Directions:
Preheat oven to 350F. Heat oil in a heavy saucepan over medium heat.

Saute onion 3 minutes or until translucent. Add next 4 ingredients and pepper to taste. Continue to saute 2-3 minutes. Stir in stock, cream and scallions. Bring mixture to a boil. Stir in dried tomatoes. Transfer mixture to an ovenproof casserole dish. Sprinkle with cheese. Bake uncovered 35-40 minutes, or until potatoes are tender and sauce is bubbly.