What's Cookin' ??

[moreluck]

Chicken Rolls

6 ounces Stove Top stuffing mix
2 eggs, lightly beaten
6 small boneless skinless chicken breast halves (about 1-2 lbs)
10 3/4 ounces condensed cream of chicken soup
1/2 cup milk
1 teaspoon paprika

1. Combine stuffing mix with 1 cup water in a.
2. large bowl and let stand for 5 minutes.
3. Stir in eggs.
4. Flatten chicken breasts.
5. Spread stuffing mix evenly over chicken breasts within 1/2 inch of edges.
6. Roll up chicken from one short end to the other to enclose stuffing mixture.
7. Put chicken rolls in a 13x9 inch baking dish.
8. Mix soup and milk.
9. Pour over chicken and sprinkle with paprika.
10. Cook for 30 minutes at 400 degrees.

 

[moreluck]

Sloppy Dog Heart Attack

This is SO not healthy, but it is good.
4 slices bacon
4 hot dogs, sliced thinly
1 1/2 lbs hamburger
2 (8 ounce) cans tomato sauce
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 cup dried onion flakes
1 teaspoon dried red pepper flakes (optional)
16 hot dog buns

1. Fry bacon till done, drain and crumble.
2. Put hamburger in pan and brown and crumble, then drain.
3. Add all other ingredients, and simmer for 10 minutes.
4. Serve on hotdog buns.

 

[moreluck]

Crispy Gruyere Potato Wedges

1 large russet potato, potato (baking, about 1/2 pound)
1 1/2 teaspoons olive oil
1/2 cup coarsely grated gruyere cheese (about 2 ounces)

1. Peel potato and grate coarse.
2. Press potato between several thickness of paper towel to remove any excess moisture.
3. In an 8-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and add half grated potato, spreading and tamping down with a spatula. Reduce heat to moderate and sprinkle Gruyère over potato.
4. Spread remaining potato on top, tamping down with a spatula, and cook until golden brown and crisp, about 10 minutes on each side. Season potato with salt and pepper and cut into 6 wedges.

 

[moreluck]

Rachel Ray's IT. Mac'n' Cheese

1 pound ziti rigate, penne rigate or cavatappi (ribbed, hollow corkscrews)
1 pound Italian bulk sweet sausage
2 tablespoons extra-virgin olive oil
1 tablespoon butter
3 or 4 cloves garlic, chopped
12 crimini mushrooms, sliced
Salt and pepper
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup heavy cream
1 (10-ounce) sack, 2 1/2 cups, shredded Italian 4 cheese blend, available on dairy aisle
1 can diced tomatoes, drained well
1 teaspoon hot sauce (recommended: Tabasco), optional
1/2 cup Parmesan, a couple of handfuls

Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.
In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.
Preheat broiler to high.
To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired. Combine cheese sauce with sausage and pasta, transfer to baking dish, casserole or oven safe serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.

 

[moreluck]

Honey-Orange Pork Chops

2 tablespoons clear honey
1 large orange, grated zest and juice of
2 garlic cloves, minced
4 boneless pork loin chops

1. In a dish, mix together honey, orange zest and juice, and garlic. Add pork chops and turn to coat in marinade.
2. Cover and refrigerate for 2 hours or overnight, turning occasionally. Remove chops; reserve marinade.
3. Cook on a prepared outdoor barbecue over high heat for 5-7 minutes on each side, basting with marinade, until well cooked.

 

[moreluck]

Homemade Roast Pork

Ingredients:
4 pounds pork roast, loin or center cut
2 cloves garlic -- minced
1 salt and pepper -- to taste
4 bay leaves
1/2 cup white vinegar
1/2 teaspoon dried thyme



Directions:
Preheat oven to 325 friend.

Pierce the roast in several places with a two- pronged fork. Force some minced garlic into each hole, again with the aid of the fork. Sprinkle liberally with salt and pepper. Place the bay leaves in the bottom of the roasting pan. Place the roast on top, fat side up. Combine vinegar and thyme, and pour evenly over the roast. Place in oven, allowing 35 minutes baking time per pound. Baste occasionally.

 

[moreluck]

Oven Baked Chicken Parmesan

1/4 cup all purpose flour
1 egg
1 cup cornflake crumbs
1 Tbls. water
4 boneless skinless chicken breast halves
1 (26oz.) jar spaghetti sauce like Ragu
1 cup mozzarella cheese, shredded
1/4 cup grated parmesan cheese
12 oz. uncooked spaghetti

Preheat oven to 375*. Lightly coat baking pan with oil or cooking spray. Place flour, egg and cornflake crumbs in separate shallow bowls. Add water to the bowl with egg and beat well.
Place chicken breasts on a flat surface, cover with plastic wrap and pound the thick parts until they are about 1/2 inch thick. Dip breasts in flour to coat (shake off excess). Dip both sides in egg then in crumbs. Press slightly to make sure they stick. Place chicken in pan. Bake about 30 mins. 'til chicken is done. Place 2 Tbls. of sauce on each breast and top with mozzarella and sprinkle with parmesan and bake 8-10 mins. longer 'til cheese is melted. Cook pasta according to pkg. directions. Drain & keep warm. Heat remaining spaghetti sauce in a pan . Serve chicken with spaghetti tossed in sauce and some sauce on the side. More parmesan. if you like.

 

[moreluck]

Sesame Noodles

Ingredients
peanut butter 1 Tbsp
lite soy sauce 2 Tbsp
sesame oil 1 tsp
clove garlic, minced 3 ea
grated fresh ginger 1 tsp
cooked thin spaghetti noodles 2 cups
thinly sliced pepper 1/2 cup
thinly sliced carrots 1/2 cup
minced scallions 1/4 cup
bean sprouts 1/4 cup
red pepper flakes to taste 1 tea

Preparation Instructions
1 In a small saucepan, combine the peanut butter, soy sauce, sesame oil, garlic and ginger. Bring the mixture to a boil, lower the heat, and simmer for 3 minutes.
2 Combine the remaining ingredients and pour the hot peanut sesame dressing over the pasta and vegetable mixture.
3 Chill and serve cold.

 

[moreluck]

Terrific Turkey Breast


Ingredients:
2 1/2 pounds turkey breast
2 tablespoons canola oil
2 cups onions, chopped
2 cloves garlic, chopped
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon dried rosemary
1/2 teaspoon dried sage
2 cups fat-free, low-sodium chicken broth
1/2 cup white wine, optional
1/4 cup flour, optional


Directions:
Brown turkey breast in oil. Remove from skillet and place in slow cooker.
Saute onions and garlic in reserved drippings. Stir in seasonings, broth, and wine and mix well.
Pour seasoned broth over turkey in slow cooker. Cover.
Cook on low 6-8 hours.
Remove turkey from cooker and allow to rest for 10 minutes on warm platter.
Remove 1 cup broth from cooker and place in bowl. Mix 1/4 cup flour into broth in bowl until smooth. Stir back into broth in cooker until smooth. Cover and cook on high for 10 minutes, or until broth is thickened. Meanwhile, slice turkey. Serve with gravy or au jus.

 

[moreluck]

Balsamic Roasted Chicken

Ingredients:

1/4 cup balsamic vinegar
2 tablespoons Dijon or other coarse-grained mustard
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 cloves garlic, finely chopped
2 tablespoons olive oil
1/2 teaspoon brown sugar
Coarse salt and freshly ground pepper to taste
1 chicken (4.5 lb size), cut into eight pieces
1/2 cup chicken stock (homemade preferred) or water
1 tablespoon chopped fresh parsley



Directions:
In a medium nonreactive bowl, whisk the vinegar, mustard, lemon juice, garlic, olive oil, brown sugar, salt and pepper to taste. Pour over chicken pieces in a plastic bag or other tightly-sealable container. Marinate, refrigerated, for at least 2 hours, or overnight.

Preheat oven to 400 degrees. Remove chicken pieces from marinade and arrange in a large baking dish, sprayed with a non-stick cooking spray. Roast for about one hour; cover with foil if it browns too quickly.

Remove chicken to a serving platter. Place baking dish on stovetop over medium heat and deglaze with the chicken stock or water, being sure to scrape up any bits in the bottom of the dish.

Simmer until sauce thickens slightly, about five minutes. Pour sauce over chicken.

Mix lemon zest and parsley in a small bowl. Sprinkle over chicken and serve immediately.

 

[moreluck]

John Wayne Casserole

Ingredients:
1 can (4 1/2 oz. size) chopped green chilies
1 pound grated Monterey Jack cheese (can be reduced fat)
1 pound grated sharp cheddar cheese (can be reduced fat)
4 eggs, separated
2/3 cup evaporated milk (can be skim)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tomatoes sliced
1 tablespoon flour



Directions:
Preheat oven to 350 degrees friend.

Place chilies and cheese in a 2 qt. casserole dish, sprayed with Pam. Beat egg whites until stiff. Set aside. Combine egg yolks, evaporated milk, flour, salt and pepper. Fold in egg whites. Pour over egg mixture and pierce with a fork to allow liquid to absorb into cheese. Bake for 30 minutes. Place a layer of sliced tomatoes on top. Bake for 30 minutes more.

 

[moreluck]

Potatoes & Ham

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
5 pounds red potatoes, quartered
1 (16 ounce) container sour cream
1/2 cup butter
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
1/4 cup chopped green onion
2 cups cooked, chopped ham
salt and pepper to taste
1 1/2 cups Parmesan cheese flavored bread crumbs
1/4 cup melted butter
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.Preheat oven to 350 degrees friend (175 degrees C). Lightly grease a 9x13 inch baking dish.2.Place potatoes in a large pot of water, and bring to a boil. Boil until slightly tender, about 12 minutes. Drain, and transfer to a large bowl.3.Mix sour cream, butter, cream of chicken soup, Cheddar cheese, green onions, ham, salt and pepper with the potatoes. Spread mixture in the prepared baking dish. Sprinkle with bread crumbs, and drizzle with butter.4.Bake 30 minutes in the preheated oven.

 

[moreluck]

San Francisco Chops(Crockpot)

Ingredients:
4 pork loin chops -- bone-in, 1 inch thick
2 tablespoons vegetable oil
1 clove garlic -- minced
1/4 cup soy sauce
1/4 cup red wine
2 tablespoons brown sugar
1/4 teaspoon crushed red pepper
1 tablespoon cornstarch
1 tablespoon cold water
Hot cooked rice



Directions:
In a skillet, brown pork chops on both sides in oil; transfer to a slow cooker. Add garlic to drippings; cook and stir for about 1 minute or until golden.

Stir in soy sauce, wine or broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops. Cover and cook on low for 7-8 hours or until meat is tender.

Remove chops. Combine cornstarch and cold water until smooth; gradually stir into slow cooker. Return chops to slow cooker. Cover and cook for at least 30 minutes or until slightly thickened. Serve over rice.

 

[moreluck]

Chinese Pork Pie

Ingredients:

2 pounds ground pork
1 1/2 cup chopped onion
20 ounces can crushed pineapple, undrained
1/4 cup cider vinegar
2 teaspoons salt
2 teaspoons dry mustard
1/4 teaspoon pepper
1/4 teaspoon ginger
1/4 teaspoon cloves
2 tablespoons soy sauce
1/2 cup chopped green pepper
2 tablespoons flour
1 Pastry for a 2 crust, 10 inch pie



Directions:
In a large skillet, brown pork and onion, drain off excess drippings. Stir in the remaining ingredients for filling except green pepper and flour; simmer until no liquid is visible - 30 minutes; stir in green pepper and flour.

Turn into pastry-lined 10 inch pie plate; adjust top crust and make numerous vents; trim, flute and seal edge. Bake in a preheated 425 degree oven until lightly browned, 25 to 35 minutes.

 

[moreluck]

Slow 'N' Easy Barbecued Chicken

Ingredients:

1/4 cup water
3 tablespoons brown sugar
3 tablespoons white vinegar
3 tablespoons ketchup
2 tablespoons butter
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon paprika
1 teaspoon ground mustard seed
1/2 teaspoon cayenne pepper
3 pounds chicken -- breasts, thighs, or drumsticks, skinned
4 teaspoons cornstarch
1 tablespoon cold water



Directions:
In a small saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat.

Place the chicken in a 3-quart slow cooker. Top with sauce. Cover and cook on low for 3-4 hours or until chicken juices run clear.

Remove chicken to a serving platter and keep warm. Strain cooking juices and skim fat; transfer to a saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon some of the sauce over chicken and serve the remaining sauce on the side.

 

[moreluck]

Sloppy Joe Squares

1 lb lean ground beef
1 (16 ounce) can sloppy joe sandwich sauce
2 (10 1/8 ounce) cans pillsbury refrigerated big & buttery crescent rolls
2 cups cheddar cheese, shredded
1 tablespoon sesame seeds

1. Heat oven to 350 degrees.
2. In 10-inch skillet, cook beef over medium heat 8-10 minutes, stirring occasionally, until thoroughly cooked; drain.
3. Stir in sauce, heat to boiling, stirring occasionally.
4. Unroll 1 can of the dough; place in ungreased 13x9-inch (3-quart) glass baking dish.
5. Press in bottom and 1/2 inch up sides of dish.
6. Spread beef mixture over dough; sprinkle with cheese.
7. Unroll second can of dough; place over cheese.
8. Sprinkle with sesame seed.
9. Bake 30-35 minutes or until mixture is bubbly and dough is golden brown.
10. Cut into squares to serve.

 

[moreluck]

Oven-Roasted Potatoes And Onions With Herbs


Ingredients:
3 pounds unpeeled red potatoes, cut into 1 1/2" cubes
1 large sweet onion, such as Vidalia or Walla Walla, coarsely chopped
3 tablespoons olive oil
2 tablespoons butter, melted, or bacon drippings
3 cloves garlic, minced
3/4 teaspoon salt
3/4 teaspoon pepper
1/3 cup packed chopped mixed fresh herbs, such as basil, chives, parsley, oregano, rosemary, sage, tarragon and thyme



Directions:
Preheat oven to 450.

Arrange potatoes and onion in large shallow disposable foil roasting pan. Combine oil, butter, garlic, salt and pepper in small bowl. Drizzle over potatoes and onion; toss well to combine.

Bake 30 minutes. Stir and bake 10 minutes more. Add herbs, toss well. Continue baking 10-15 minutes or until vegetables are tender and browned.

Transfer to serving bowl. Garnish with fresh rosemary if desired.

 

[moreluck]

Easy Cheesy Bean Burritos (Low-Fat)

1 (15 ounce) can fat-free refried beans
1 (4 ounce) can diced green chilies
2/3 cup reduced-fat sharp cheddar cheese
1/4 cup onions, chopped
1/2 tablespoon vegetable oil
1/2 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
8 burrito-size flour tortillas

1. In a medium saucepan, heat oil over medium-high heat.
2. Add onion and cook until clear.
3. Reduce heat to medium, add green chilies, refried beans, and spices.
4. Cook, stirring frequently, until hot.
5. Add cheese and stir until melted and combined.
6. Turn heat to low.
7. Warm a large skillet over medium-high heat.
8. Add 1 tortilla and cook about 1 minute per side, until slightly golden brown.
9. Remove tortilla to plate, spread 1/8 bean mixture, and wrap into a burrito.
10. Repeat steps 8 and 9 with remaining tortillas.

 

[moreluck]

Rib Eye Steaks in Red Wine Sauce

Ingredients

4 (1/2-inch-thick) boneless rib-eye steaks (2 pounds total)
2 tablespoons vegetable oil, divided
2 garlic cloves, finely chopped
3/4 cup dry red wine
1/4 cup water
1 1/2 teaspoons soy sauce
3 tablespoons unsalted butter, cut into 3 pieces
1 tablespoon chopped flat-leaf parsley

Preparation

Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).

Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sauté steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil.

Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes.

Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened. Stir in parsley and pour sauce over steaks.

 

[moreluck]

Amigos Chili

Ingredients:

2 pounds ground beef
1 cup onion -- chopped
1 tablespoon garlic -- chopped
1/4 cup chili powder
1 tablespoon ground cumin
1 can (28 oz. size) crushed tomatoes with added puree
1 1/2 cup beef broth
2 cups fresh or frozen corn kernels
1 can (15 1/4 oz. size) kidney beans -- drained
1/4 cup fresh cilantro -- chopped



Directions:
Cook beef in heavy large pot over medium heat until brown, crumbling with fork, about 10 minutes. Add onion, garlic, chili powder, and cumin and cook 5 minutes, stirring frequently.

Mix in crushed tomatoes, beef broth, corn, and kidney beans and bring to boil. Reduce heat and simmer until thickened, about 30 minutes. Mix in cilantro.