What's Cookin' ??

[moreluck]

CREAMY SWISS CHICKEN

8 boneless, skiness chicken breasts
8 slices swiss cheese
1 -10 3/4 oz. can cr. of chicken soup
1/4 cup water
1 cup herb seasoned stuffing mix, crushed
4 Tbls. butter melted, plus more for greasing baking dish.

Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking dish. Arrange chicken in a single
layer in dish. Top each with a slice of cheese. Spoon soup & water over chicken. Sprinkle with
stuffing mix. Drizzle with melted butter. Bake 45-50 mins.

 

[moreluck]

Big Granny's Potato Soup

Ingredients
4 medium Potatoes peeled and diced
1/2 teaspoon Salt
1 medium Onion diced
1/4 teaspoon Pepper
Water to cover vegetables
1 13 ounce Evaporated milk
4 tablespoon Butter or margarine
2 tablespoon Dried parsley
3 tablespoon Flour

Directions:
Put potatoes and onion in a 3 quart sauce pan and add water to just cover the vegetables. Boil potatoes and onion until tender. Meanwhile, melt the butter in a small saucepan and add flour, stirring until smooth and thickened. Add salt, pepper, and canned milk to flour mixture and stir until mixed well. Remove the sauce from heat. When the potatoes and onion are tender (do not drain), stir in the sauce from the small sauce pan. Add the parsley and more salt and pepper, as desired, to taste. Let stand 10-15 minutes before serving.

 

[moreluck]

Rotisserie-style chicken in your crockpot...........

Take aluminum foil and make balls that are about 1-inch in diameter. Place them in the bottom of the crockpot. Clean and season your chicken any way you want. Then place the chicken on top of the aluminum foil balls.

Cook on high all day. By placing the chicken on top of the balls, the chicken stays out of the juices which will make it like a rotisserie chicken. I usually season it with McCormick Grill Mates Montreal Chicken seasoning.

 

[moreluck]

Creamy Cabbage Slaw Recipe from: Better Homes and Gardens "Salad Book,"

6 cups shredded cabbage
1/4 cup green onions, thinly sliced
1 cup mayonnaise or Miracle Whip salad dressing*
2 TB sugar
2 TB vinegar
2 tsp. celery seed
1 tsp. salt

Combine shredded cabbage and green onions in a large bowl. Cover and chill in the refrigerator. Blend remaining ingredients together, stirring until sugar is dissolved. Toss mayonnaise mixture lightly with cabbage mixture. Makes: 8 Servings .

 

[moreluck]

Baked Pasta

1 lb fusilli
1 lb lean ground beef
1 medium onion, chopped
1 egg
1 (16 ounce) cottage cheese
2 tablespoons parsley (I use dried)
1 teaspoon garlic powder
2 cups mozzarella cheese (divided)
1/3 cup parmesan cheese
1 (8 ounce) can tomato sauce
1 (26 ounce) pasta sauce (Classico with Italian Sausage,peppers,onions)
salt
pepper

1. Preheat oven to 350.
2. Prepare Fusilli per directions on package, drain.
3. In a very large frying pan or dutch oven, cook hamburger and onion until meat is no longer pink.
4. Drain off excess grease.
5. In a large bowl, mix egg, cottage cheese, parsley, garlic powder, 1 1/2 Celsius of mozzarella, parmesan, and tomato sauce.
6. Add to hamburger mixture.
7. Add 3/4 jar of the pasta sauce.
8. Salt & pepper to taste.
9. Mix well then transfer to a 9 X 13 baking dish.
10. Top with remaining sauce and mozarella.
11. Bake uncovered for 30-35 minute.

 

[moreluck]

Layered Taco Casserole

Ingredients
1 pound ground beef or pork
1 cup chopped onion or sliced green onion 3/4 cup water
12 6-inch corn tortillas
1 pkg. (1.25 oz.) McCormick original taco seasoning
4 cups shredded lettuce
1 to 3 teaspoon garlic powder
2 medium tomatoes chopped
1 container (16 oz) cottage cheese
1 sour cream (optional)
2 cups shredded sharp cheddar cheese

InstructionsPreheat oven to 350 degrees.

Lightly coat a 13 x 9 x 2 baking pan with nonstick cooking spray; set aside.

In large skilled cook meat until brown. Drain fat. Stir in water, taco seasoning and garlic powder. Bring to a boil; reduce heat. Simmer,
uncovered, about 5 minutes or to desired consistency; set aside.

In mixing bowl combine cottage cheese, cheddar cheese and onion.

Place 6 tortillas in prepared pan. Top with half of the meat and dollop with half of the cheese mixture. Repeat layers. Bake, uncovered for 40 to 45 minutes or until heated through.

Top with lettuce and tomatoes. Serve with sour cream, if desired.

 

[moreluck]

Carolina Barbecued Pork

Ingredients:

2 onions -- quartered
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon pepper
5 pounds boneless pork butt or shoulder roast
3/4 cup cider vinegar
4 teaspoons Worcestershire sauce
1 1/2 teaspoon crushed red pepper
1 1/2 teaspoon sugar
1/2 dry mustard
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper



Directions:
Place onions in slow cooker. Combine -- paprika, salt and pepper; brown sugar rub over roast. Place roast over onions.

Combine vinegar -- Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne. Stir to mix well. Drizzle about 1/3 of vinegar mixture over roast -- cover. Refrigerate remaining vinegar mixture.

Cook roast on low 8 to 10 hours (High 4 to 6 hours). Drizzle about 1/3 of reserved vinegar mixture over roast during last half hour of cooking.

Remove meat and onions -- and drain. Chop or shred meat, and chop onions.

Serve remaining vinegar mixture with meat so -- if desired, guests can drizzle.

 

[moreluck]

CREAMY BOW TIES WITH SAUSAGE & TOMATOES

INGREDIENTS:
2 tablespoons Olive oil
1 pound Sweet Italian sausage, crumbled
1/2 teaspoon Dried red pepper flakes
1/2 cup Diced onions
3 cloves Garlic, minced
1 can Italian plum tomatoes, Drained and coarsely chopped
1 1/2 cup Whipping cream
1/2 teaspoons Salt
12 ounce Bow tie pasta
3 tablespoons Minced fresh parsley
Freshly grated Parmesan Cheese
Fresh parsley

DIRECTIONS: Heat oil in heavy large skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Add tomatoes, cream and salt. Simmer until mixture thickens slightly, about 4 minutes. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain. Serve on a plate or flat bowl with cream mixture. Top with fresh grated parmesan and parelsy.

 

[moreluck]

Shrimp Parmesan

Ingredients:

2 pounds medium shrimp
16 ounces vermicelli noodles
12 ounces Parmesan cheese
3 tablespoons butter, divided
1 pint heavy whipping cream

***MARINADE***
1 cup ranch dressing
3 tablespoons Parmesan cheese
1/2 cup lemon juice
2 tablespoons garlic powder



Directions:
Peel and devein shrimp. Marinate in marinade, refrigerated, for 1-24 hours.

In medium skillet over medium-high heat, combine shrimp mixture with 1 tablespoon butter (margarine contains too much water); stir continuously until shrimp turn pink, about 5 minutes. Set aside.

Cook vermicelli as directed on package. In medium saucepan, combine shredded cheese, whipping cream and remaining butter. Cook over medium heat, stirring continuously, until cheese melts. Drain shrimp; combine with cheese sauce. Serve over cooked vermicelli.

MARINADE: In nonreactive container, combine dressing, lemon juice, freshly grated cheese and garlic powder.

 

[moreluck]

Cincinnati Chili

Ingredients:

2 teaspoons vegetable oil
2 medium onions, chopped
2 teaspoons finely chopped garlic
2 pounds ground beef chuck
2 tablespoons chile powder
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
2 cans (16 ounce size) tomatoes
1 can (14 1/2 ounce size) beef broth
1/2 cup water
1/2 square (1 ounce size) unsweetened chocolate, chopped
1 package (16 ounce size) spaghetti or linguine, cooked as label directs



Directions:
In non-reactive 5-quart Dutch oven, heat oil over medium heat. Add onions. Cook, stirring occasionally, for 5 minutes or until tender. Transfer to small bowl. Set aside. Add garlic to Dutch oven. Cook for 1 minute. Transfer to bowl with onions.

In same Dutch oven, cook ground beef over high heat, breaking up meat with side of spoon, until meat is browned. Discard fat.

To meat, add chile powder, cumin, cinnamon, salt, oregano and cayenne pepper. Cook, stirring, for 1 minute. Add tomatoes with juice, breaking up tomatoes with side of spoon. Stir in broth, water, chocolate and reserved onion-garlic mixture. Bring to a boil. Reduce heat. Cover. Simmer for 2 1/2 hours.

Remove cover. Simmer for 30 minutes or until thickened.

Meanwhile, in large saucepan, cook pasta according to package directions. Drain. Serve chili over pasta.

 

[moreluck]

Sweet Vidalia Onion & Sausage Casserole

Ingredients:
5 large vidalia onions, sliced and lightly sauteed
12 crushed buttery crackers
1 pound sausage meat, browned and drained
1/4 teaspoon seasoning salt
1 can (10 3/4 oz size) cream of mushroom soup
1/2 cup grated cheddar cheese
1 small jar pimento



Directions:
Preheat oven to 350 friend. Combine all ingredients except the crackers and transfer to a large casserole dish. Top with crackers and bake for 30 minutes or until crackers are golden brown. Serve warm.

 

[moreluck]

Teriyaki Pork Roast

Ingredients:
1/2 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons fresh ginger, fine chopped
2 garlic cloves, peeled
12 ounces apple juice concentrate
1 teaspoon ground white pepper
4 pounds pork roast



Directions:
Mix ingredients well. Pour half into crock pot. Put pork roast on top of liquid.

Pour remaining liquid over roast.

Cook on low 6-8 hours.

Serve with rice if desired.

 

[moreluck]

Baked Pork Chops

Ingredients:
6 lean center-cut pork chops, 1/2" thick
1 egg white
1 cup evaporated skim milk
3/4 cup cornflake crumbs
1/4 cup fine dry bread crumbs
4 teaspoons paprika
2 teaspoons oregano
3/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dry mustard
1/2 teaspoon salt



Directions:
Trim all fat from chops. Beat egg white with evaporated skim milk. Place chops in milk mixture and let stand for 5 minutes, turning chops once.

Meanwhile, mix together cornflake crumbs, bread crumbs, spices, and salt. Spray a 9xl3-inch baking pan with nonstick spray coating. Remove chops from milk mixture. Coat all sides evenly with crumb mixture.

Place chops in pan and bake in 375 friend oven for 20 minutes. Turn chops and bake 15 minutes longer or until no pink remains.

 

[moreluck]

Really Different Mashed Potatoes

5 lbs yukon gold potatoes, peeled, cubed
1 (10 ounce) jar alfredo sauce or less (for consistancy)
1/2 cup butter
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon salad dressing mix, dry (like Good Seasons)

1. Cook potatoes in salted boiling water until tender and drain.
2. Stir in remaining ingredients and mash with a potato masher until mixture is smooth.
3. Taste for seasoning adjustments.
4. Serve warm.

 

[moreluck]

Cream of Mushroom Soup

Ingredients
1/2 stick Butter
1 cup Vegetable stock
3 tblspoons Flour
1 cup Heavy cream
1/4 cup Yellow onion diced
2 cup Milk
1 cup Mushroom sliced
Salt & pepper to taste
1/2 cup Portabello Mushrooms diced

Directions
1. Melt butter in a heavy saucepot.
2. Saut onions until translucent.
3. Add mushrooms and saut until tender and lightly browned.
4. Add flour and cook on gentle heat for 2-3 minutes.
5. Add all liquids and bring to a boil.
6. Simmer for 10 minutes and season as desired.

 

[moreluck]

German Beef Stew

Ingredients:
1 1/2 pound beef chuck, cut in 2" cubes
2 tablespoons flour
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
1 can (16 ounce size) diced tomatoes, undrained
2 cups thinly sliced carrots
1 large potato, cut into chunks
1/4 cup sherry
1/4 cup dark molasses
1 cup water



Directions:
Place beef in slow cooker (crockpot). In a small bowl combine flour, celery salt, garlic powder, ground ginger, and pepper; sprinkle over beef. In a medium bowl, combine tomatoes, carrots, potatoes, sherry, molasses, and water; pour over beef. Cook on low setting for 6 to 8 hours. If desired, add 1/4 cup raisins 30 minutes before serving.

 

[moreluck]

Tuna Noodle Casserole From Scratch

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
1/2 cup butter, divided
1 (8 ounce) package uncooked medium egg noodles
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
8 ounces button mushrooms,
sliced
1/4 cup all-purpose flour
2 cups milk
salt and pepper to taste
2 (6 ounce) cans tuna, drained
and flaked
1 cup frozen peas, thawed
3 tablespoons bread crumbs
2 tablespoons butter, melted
1 cup shredded Cheddar cheese

[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.Preheat oven to 375 degrees friend (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
2.Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
3.Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
4.Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
5.Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

 

[moreluck]

Asian Style Meatloaf

INGREDIENTS:

• 1 1/2 pounds ground beef
• 1/2 pound ground pork
• 3 slices bread, broken up into small pieces
• 2 eggs, lightly beaten
• 1 small onion, finely chopped
• 2 stalks celery, finely chopped
• 3 tablespoons soy sauce
• 1 tablespoon minced fresh ginger
• 2 tablespoons hoisin sauce
• 2 Tbls. hoisin sauce
• 1/2 cup ketchup

DIRECTIONS:

1. Preheat oven to 350 degrees friend In a large bowl, mix together the beef, pork, bread crumbs, eggs, onion, and celery. Season with 3 tablespoons soy sauce, ginger, and 2 tablespoons hoisin sauce. Pat mixture into a shallow 2 quart baking pan. Bake in preheated oven for 40 minutes.
2. Drain grease from pan. In a small bowl, mix 1/2 cup hoisin with 2 tablespoons ketchup. Spread over top of meatloaf. Continue baking for 20 minutes or so. Remove from oven, and let rest for 5 minutes.

 

[moreluck]

Easy Does It Red Beans & Rice (crockpot)

Ingredients
1 lb. spicy smoked sausage cut into 1/2" chunks
20 oz. canned tomatoes with green chilis

30 oz. canned red beans drained
3/4 cup red onion chopped
1/2 cup chopped bell pepper
2 cups cooked rice

Directions
Combine all ingredients in slow cooker. Cover and cook on LOW 5-1/2 to 6 hours. Serve over rice.

 

[moreluck]

Vermicelli with Clam Sauce


Ingredients

12ounces dried vermicelli
1tablespoonolive oil
3clovesgarlic, minced
20ounces canned baby clams,undrained
1/2cupdry white wine
1/4cupfinely chopped, fresh parsley
salt to taste
freshly ground black pepper
Preparation

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 6 to 8 minutes.
2. Meanwhile, in a large, non-stick skillet, heat the oil over medium heat. Add the garlic and stir, until fragrant but not colored, about 1 minute. Stir in the clams, their liquid and the wine. Bring to a simmer and cook, stirring, for 2 minutes. Season with salt and pepper. Remove from the heat until the pasta is done.
3. Drain the pasta and add it to the clam sauce. Toss over high heat until hot. Adjust the seasoning with salt and pepper. Toss with the chopped parsley and serve immediately.