What's Cookin' ??

[moreluck]

Canyon Ranch Health Resorts' Chinese Chicken #124532

3-4 lbs chickens
1 teaspoon ginger
1/2 teaspoon Chinese five spice powder
1 1/2 teaspoons salt
3 spring onions, cut into 3-inch pieces
3 garlic cloves, coarsely chopped
1 tablespoon plain flour
3 tablespoons hoisin sauce
3 tablespoons honey
2 tablespoons dry sherry or apple juice
1/2 teaspoon fresh coarse ground black pepper

1. Rinse the chicken inside and out and pat dry with paper kitchen towelling.
2. In a cup, mix the ginger, the Chinese five-spice powder and 1/2 teaspoon salt, and rub all over the inside of the chicken.
3. Place the spring onions and the garlic in the cavity.
4. Place the flour in a large oven-safe baking bag and shake well to coat the inside of the bag.
5. In a small bowl, mix the hoisin sauce, honey, sherry or apple juice, pepper and remaining salt. Rub all over the outside of the chicken, and place the chicken in the bag with any remaining sauce. Seal the bag and place in the refrigerator for at least 4 hours.
6. Preheat the oven to 180ºC/350ºF/gas 4. Cut 1/2 inch slits in the top of the bag and place it in an ovenproof dish in the oven, making sure that the bag does not overhang the dish.
7. Bake for 1 hour or until the juices run clear.
8. Remove the chicken from the oven and allow it to stand for 10 minutes. Carefully cut open the bag, remove the chicken and pour the juices into a bowl.
9. Place the bowl in the freezer for a few minutes so that fat can congeal for easy removal.
10. Cut the chicken into serving pieces and serve with the degreased juices.

 

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Taco Lasagna

Ingredients:
1 - LB. GROUND BEEF ; ( I USE EXTRA LEAN)
1/2 - CUP CHOPPED GREEN PEPPER
1/2 - CUP CHOPPED ONION
2/3 - CUP WATER
1 - ENVELOPE TACO SEASONING
1 - CAN ; (15 OZ.) BLACK BEANS, RINSED AND DRAINED
1 - CAN ; (14-1/2 OZ. ) MEXICAN DICED TOMATOES, UNDRAINED
6 - FLOUR TORTILLAS ; (8 INCHES)
1 - CAN ; (16 OZ. ) REFRIED BEANS
3 - CUPS ; (12 OZ.) SHREDDED MEXICAN CHEESE BLEND (LOW FAT IF DESIRED)



-= Instructions =-
In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered for 2 minutes. Stir in the black beans and tomatoes. Simmer, uncovered, for 10 minutes.

Place two tortillas in a greased 13-in. x 9-in. x 2-in. baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese. Cover and bake at 350 deg. for 25-30 minutes or until heated through and cheese is melted. YIELD: 9 servings.

 

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Savory Sausage And Egg Bake

Ingredients:
1 pound bulk pork sausage, cooked and drained
1 1/2 cup sliced mushrooms
8 medium green onions, sliced
2 medium tomatoes, chopped
2 cups shredded Mozzarella cheese
1 1/4 cup biscuit mix
1 cup milk
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano leaves
12 eggs



Directions:
Heat oven to 350. Grease 13x9 baking dish. Layer sausage, mushrooms, onions, tomatoes, and cheese in dish. Stir remaining ingredients until blended.

Pour over cheese. Bake uncovered about 30 to 35 minutes or until golden brown and set.

 

[moreluck]

WINGS

Ingredients
4 pounds Chicken wings
1 cup Parmesan cheese ; grated
2 tablespoon Dried parsley
1 tablespoon Dried oregano
2 teaspoon Paprika
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup Butter ; melted

Instructions:
1. Preheat the oven to 350F
2. Combine Parmesan cheese and parsley, oregano, paprika, salt, and pepper in a bowl
3. Line a shallow baking pan with foil.
4. Melt the butter
5. Dip each drumstick in butter, roll in the cheese and seasoning mixture, and arrange in the foil-lined pan
7. Bake for 1 hour

 

[moreluck]

Beef Noodle Bake

1 1/2 lbs ground beef
1 small onion, chopped
2 (8 ounce) cans tomato sauce
1 cup sour cream
1 (3 ounce) package cream cheese, cubed and softened
1 teaspoon sugar
1/2-1 teaspoon garlic salt
6 cups uncooked wide egg noodles, cooked and drained
1 cup cheddar cheese, shredded

1. In a skillet, cook beef and onion until meat is no longer pink; drain. Remove from the heat; stir in tomato sauce, sour cream, cream cheese, sugar and garlic salt; mix until blended. Place half of the noodles in a greased 13-in.x9-in.x2-in. baking dish; top with half of the beef mixture. Repeat layers. Cover and bake at 350 degrees for 30-35 minutes or until heated through. Sprinkle with cheese; bake 3-5 minutes longer or until cheese is melted.

 

[moreluck]

Alfredo Style Angel Hair Pasta With Asparagus

1 package angel hair pasta
1 bunch asparagus
1/3 cup diced onion
1 glove garlic, minced
2 cups cream
1 cup grated parmesan cheese
1/2 tsp freshly grated nutmeg
salt and freshly ground pepper
extra virgin olive oil
fresh basil

1. Cook and drain angel hair pasta as directed on package. Lightly toss pasta with olive oil and set aside until ready to use.

2. Cut asparagus into 1 inch pieces and set aside.

3. Heat a large skillet and add about 2 tablespoons olive oil.

4. Add onion and garlic and sauté until fragrant. Add asparagus and sauté for about 5 minutes.

5. Add cream and bring to a boil. Reduce heat and reduce cream by half. Add 1/2 cup grated parmesan cheese and stir to melt and combine cheese with the reduced cream. Add nutmeg and stir to combine.

6. Place cooked pasta onto a large platter and pour alfredo sauce over pasta. Sprinkle with remaining parmesan cheese and freshly chopped basil.

7. Serve and Enjoy!

 

[moreluck]

Chicken Acapulco

Ingredients:

1 medium onion, chopped
2 tablespoons butter
3 cups cooked, chopped chicken
2 cans (10 3/4-oz. size) cream of chicken soup, divided
1 carton (8-oz. size) sour cream
1 can (4.5-oz. size) sliced or chopped mushrooms, drained
1 can (4-oz. size) chopped green chilies, drained
Salt and pepper, to taste
10 (7-inch size) flour tortillas
1/3 cup milk
1 cup shredded sharp Cheddar cheese



Directions:
Saute onion in butter until soft and translucent. Stir in chicken, 1 can of cream of chicken soup, sour cream, mushrooms and chilies. Add salt and pepper, to taste.

Spoon 1/2 cup of chicken mixture in center of each tortilla. Roll up and place, seam side down, in lightly greased 9x13-inch baking dish.

Combine 1 can of cream of chicken soup, milk and cheese in a saucepan and heat over medium heat, stirring until melted and combined. Spoon over tortillas in baking dish. Bake in a preheated 350-degree oven for 35 minutes.

Note:You can double the sauce recipe if you like more sauce.

 

[moreluck]

Creamy Potato Leek Soup

Ingredients:
6 Potatoes, peeled and cubed
1 tablespoon Parsley, chopped
5 cups Water
2 Leeks, chopped
1 tablespoon Salt
Pepper
2 Onions, chopped
1/3 cup Butter
1 carrot, sliced
13 ounces evaporated milk
1 Stalk celery, sliced
4 Chicken bouillon cubes or to taste
Chopped chives



Directions:
Place all ingredients except milk and chives in crockpot. Cover and cook on low for 10 to 12 hours or on high for 3 to 4 hours. Stir in evaporated milk during last hour. Serve topped with chopped chives.

 

[moreluck]

Meaty / Cheesy Manicotti

1 (8 ounce) package uncooked manicotti
1/2 lb hot Italian sausage
1/2 lb ground chicken
1 medium onion, chopped
1/2 cup dry white wine
2 cups whipping cream
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic, drained
2 cups shredded mozzarella cheese
3/4 cup grated parmesan cheese

1. Cook pasta according to package directions; rinse in cold water. Drain. Place in a single layer on a wire rack; set aside.
2. Remove casings from sausage, and discard. Cook sausage, ground chicken, and onion in a large skillet, stirring until meat crumbles and is no longer pink. Drain and set aside.
3. Add wine to skillet, stirring to loosen browned bits; bring to a boil. Add whipping cream and next three ingredients; reduce heat, and simmer, stirring often, 15 minutes or until thickened. Remove from heat, cover and set aside.
4. Combine meat mixture, tomatoes, and mozzarella cheese. Spoon misture evenly into 12 manicotti shells; arrange shells in a lightly greased 13 x 9 inch baking dish.
5. Bake covered at 350 degrees for 20 minutes. Uncover and pour cream mixture evenly over shells; spinkle with parmesan cheese. Bake, uncovered, at 350 for 10 more minutes. Broil 5 1/2 inches from heat, 2 to 3 minutes or until cheese is lightly browned.

 

[moreluck]

Southwest Sour Cream Chicken And Rice

Ingredients:
1 pound cooked chicken breast meat, diced
3 tablespoons vegetable oil
1/2 cup chopped onion
3 cloves garlic, chopped
1 cup chicken broth
1 can (4-oz. size) green chilies
2 tablespoons chopped parsley
1 teaspoon coriander
1 cup sour cream
2 cups rice, cooked and kept hot



Directions:
Heat oil in medium skillet; cook onion until tender. Add garlic; cook for 2 minutes. Add broth; cook on high for 3 minutes.

Reduce heat to low; add chicken, chilies, parsley and coriander. Cook for 3 minutes. Slowly add sour cream; heat thoroughly.

Serve over steamed rice.

 

[moreluck]

Udon Noodles with Spiced Beef

2 tablespoons soy sauce
1 lime, juice of
salt
fresh ground black pepper
1 lb boneless sirloin steaks, cut into strips across the grain
1 lb cooked udon noodles
7 ounces fine green beans, trimmed
2 tablespoons sunflower oil
2 small hot red chili peppers, seeded and chopped 4 scallions, sliced
1 tablespoon fish sauce
1 tablespoon palm sugar or light brown sugar
1/4 cup fresh cilantro, chopped
1/4 cup fresh basil, chopped

1. In a shallow dish, combine the soy sauce and lime juice.
2. Season well with salt and pepper; add in the steak.
3. Stir until the steak is coated in the marinade; let marinate 1 hours; drain, reserving marinade.
4. Put the cooked noodles in a pan of boiling water; cook for 1 minute to separate them.
5. Drain well, refresh under cold running water, and set on one side.
6. Plunge the green beans into a pan of boiling water and blanch for 2 minutes, then drain, refresh under cold running water, and set on one side.
7. Heat a wok until hot; add the oil, then toss in the beef; stir-fry 2-3 minutes.
8. Remove the beef from the wok using a slotted spoon; set aside.
9. Add the chilies, scallions, and green beans to the wok, stir-fry 1 minute.
10. Add the fish sauce, reserved marinade, and sugar; stir, then return the beef to the wok along with the noodles, stirring constantly until heated through.
11. Season with salt and pepper to taste, mix in cilantro; serve with the basil scattered over the top.

 

[moreluck]

Best Family Meatloaf....here's another meatloaf, there's so many versions of it.

Ingredients:
2 pounds ground beef 80% lean
1 teaspoon chili powder
3/4 teaspoon salt
1/8 teaspoon pepper
1 can (8 1/4 ounces size) corn kernels drained and chopped
1 medium onion chopped
1 cup soft bread crumbs
2 eggs slightly beaten
1/3 cup green bell pepper chopped
1/3 cup barbeque sauce



Directions:
Sprinkle chili powder, salt and pepper over ground beef. Add corn, onion, bread crumbs, eggs, bell pepper and barbecue sauce, mixing lightly but thoroughly. Shape beef mixture into 10 x 4-inch loaf. Place meatloaf on rack in shallow roasting pan. Bake in 350 degrees friend (moderate) oven 1 1/2 hours or until cooked through.

 

[moreluck]

Breaded Burgers

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
1 pound ground beef
1/4 teaspoon salt, or to taste
1/2 teaspoon ground black
pepper, or to taste
1/2 teaspoon garlic powder, or
to taste
2 teaspoons Worcestershire
sauce
2 eggs
1 1/2 cups bread crumbs
1/4 cup vegetable oil for frying
1 small onion, sliced into rings
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.Preheat the oven to 350 degrees friend (175 degrees C).2.Whisk eggs together in a small bowl. Place bread crumbs on a plate. In a medium bowl, mix together the ground beef, salt, pepper, garlic powder, and Worcestershire sauce. Form into 4 patties. Dip burger patties into egg, then press into bread crumbs to coat.3.Heat oil in a large skillet over medium-high heat. Brown the breaded hamburgers on each side, about 2 minutes per side.4.Place onion rings in the bottom of a baking dish or casserole dish. Pour in just enough water to cover the bottom, but not cover the onion. Carefully place burgers on top of the onions in the baking dish without touching the water.5.Bake for 25 to 30 minutes in the preheated oven, until burgers are well done.

 

[moreluck]

Oriental Pasta Salad

2 cups macaroni, uncooked
2 large carrots, cut into 1-inch strips
1 cup snow peas, halved (could sub regular peas)
2 green onions, sliced
1/2 cup sweet red peppers, thinly sliced

Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon red wine vinegar
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon pepper

1. Cook macaroni according to package directions; drain and rinse in cold water. Place in a large bowl; add the carrots, peas, onions and red pepper.
2. In a small bowl, whisk dressing ingredients until smooth. Pour over salad and toss to coat. Cover and refrigerate for 1-2 hours.

 

[moreluck]

Chicken Breasts With Tomato Basil Cream


4 boneless skinless chicken breasts
2 tablespoons butter
2 teaspoons finely chopped fresh garlic
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1 cup tomatoes, red, yellow and or orange, coarsely chopped
1/4 cup coarsely chopped fresh basil leaves
1/2 cup whipping cream
fresh basil leaves, if desired

1. In 10-inch skillet melt butter until sizzling; stir in garlic, salt and pepper. Add chicken breasts. Cook over medium-high heat, turning once, until golden brown (8 to 12 minutes).
2. Add tomatoes, 1/4 cup basil and whipping cream. Continue cooking, stirring occasionally, until sauce is heated through (4 to 5 minutes).
3. Serve with pasta and garnish with basil leaves, if desired.

 

[moreluck]

Hungarian Beef Stew

Ingredients:
1 1/2 pound lean beef stew meat (top round), cut into 2-inch cubes
salt to taste
freshly ground black pepper
flour for dredging
1 tablespoon vegetable oil
1 small yellow onion, diced
1/2 red bell pepper, seeded and chopped
1/2 yellow bell pepper, seeded and chopped
1/2 green bell pepper, seeded and chopped
1 cup quartered mushrooms
2 cloves garlic, minced
1 bay leaf
1 1/2 tablespoon sweet, Hungarian paprika
1/2 cup dry red wine
1 cup diced, canned tomatoes
2 cups low-sodium beef broth



Directions:
Season the beef with salt and pepper. Dredge it in flour and shake off the excess.

Heat the oil in a heavy soup pot or Dutch oven over medium-high heat. Sear the meat on all sides. Adjust the heat so that the meat browns well, but does not burn.

Add the onions, peppers, mushrooms, garlic and bay leaf and cook 2 minutes more. Sprinkle the paprika into the pot and stir well to combine.

Add the red wine. Stir with a wooden spoon to release any caramelized bits that may be stuck to the bottom of the pan and cook until the wine is almost completely evaporated.

Add the tomatoes and the beef broth and bring to a boil. Adjust the heat so that the stew simmers and cook until the meat is tender, about 1 hour.

Adjust the seasoning with salt and pepper, remove the bay leaves and serve in deep bowls.

 

[moreluck]

Spicy Nacho Bake

1 lb ground beef
1 large onion, chopped
1 large green pepper, chopped
1 (28 ounce) can diced tomatoes, undrained
1 (15 1/2 ounce) can hot chili beans
1 (15 1/2 ounce) can black beans, rinsed and drained
1 (11 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (1 1/4 ounce) envelope taco seasoning
1 (13 ounce) package spicy nacho tortilla chips
2 cups shredded cheddar cheese

1. In a dutch oven or large kettle, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain.
2. Stir in the tomatoes, beans, corn, tomato sauce and taco seasoning.
3. Bring to a boil.
4. Reduce heat; simmer, uncovered, for 30min (mixture will be thin).
5. In the 13x9 baking dish, layer 2 1/2 cups of chips and 2 1/3 cups of meat mixture.
6. Repeat layers.
7. Top with 2 cups of chips and 1 cup of cheese.
8. Bake uncovered, at 350 for 20-25 minutes or until golden brown.

 

[moreluck]

Chicken Paprikash With Dumplings

Ingredients:

6 boneless, skinless chicken breasts
1 medium onion chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Hungarian paprika
1 cup chicken broth
8 ounces sour cream
1 tablespoon cornstarch or flour
***Dumplings***
3 eggs
1/3 cup water
2 1/2 cups all-purpose flour, sifted



Directions:
Add onions to crock pot. Add seasonings, chicken and broth

Cover and cook on LOW 5 to 6 hours

Shortly before serving, turn on high and stir together sour cream and cornstarch. Stir into crockpot and heat through.

Taste and adjust seasonings (sour cream and cornstarch may be omitted if desired). Serve with dumplings.

Dumplings: Beat eggs, water and flour with a spoon until smooth. Drop from teaspoon into boiling salted water and cook until dumplings rise to the top, approximately 10 minutes.

 

[moreluck]

South of the Border Meatballs:

Ingredients -
2 pounds lean ground beef-
2 large eggs-
1 1/4 cups plain dry bread crumbs-
3/4 teaspoon ground black pepper-
1 1/4 teaspoons salt-
4 cloves garlic, minced-
1 (28 ounce) can tomatoes-
2 chipotle chiles in adobo sauce (1 if wanted less hot)-
1 medium onion, minced-
1 1/2 teaspoons ground cumin-
1 cup chicken broth

Directions 1.Make sauce by blending tomatoes (and their juice) with the chipotle peppers, onion, garlic, 1/4 teaspoon of salt, 1 teaspoon of cumin, and 1/4 teaspoon of ground black pepper in a blender at low speed. Reserve1/4 cup of sauce.2.Make meatballs by mixing ground beef, eggs, bread crumbs, 1 teaspoon of salt,1/2 teaspoon of ground black pepper, and 1/4 cup of the sauce in large bowl. Shape into meatballs and place on shallow baking pan with sides. Bake at 350 degrees friend for 20 to 25 minutes. Drain any fat off of meatballs.3.Mix sauce and chicken broth in pan large enough to hold it and the meatballs. Add meatballs and simmer uncovered for 30 minutes.4.Place sauce and meatballs in chafing dish and serve with cocktail picks.5.Serves 20.

 

[moreluck]

Port Charlotte Potato Salad

Ingredients:
3 pounds of your favorite potatoes
3 eggs
1 cup mayonnaise
1/2 cup onion, diced
1 pound cooked bacon, save the grease
1/2 cup celery, thinly diced
salt and pepper to taste



Directions:
Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Cook bacon and chop into bits.

In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, all the bacon, chopped onion, 1/4 cup of bacon grease, and celery. Season with salt and pepper, then mix well.

Cover, and refrigerate for several hours or overnight.