N
nevadapaul
Guest
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M
moreluck
Guest
Crockpot Italian sausage soup
Yield: 6 servings
1 1/2 lbs Sweet italian link sausage
--- cut 1 inch thick
2 cloves Garlic, minced
2 med Onions, chopped
1 can Whole tomato (28 oz)
-mashed
2 can Beef broth (14 oz)
1 tsp basil
1/2 tsp oregano
1 tbsp Chopped parsley
1 med Green pepper, seeded and
-chopped
2 Zucchini, thinly sliced
2 cup Water
Grated parmesan cheese
Procedures:
1 In skillet, brown sausage; drain well.
2 Add all ingredients except parmesan cheese to crock pot; stir well.
3 Cover and cook on low setting for 12 to 14 hours.
4 Taste for seasoning; serve sprinkles with cheese
Yield: 6 servings
1 1/2 lbs Sweet italian link sausage
--- cut 1 inch thick
2 cloves Garlic, minced
2 med Onions, chopped
1 can Whole tomato (28 oz)
-mashed
2 can Beef broth (14 oz)
1 tsp basil
1/2 tsp oregano
1 tbsp Chopped parsley
1 med Green pepper, seeded and
-chopped
2 Zucchini, thinly sliced
2 cup Water
Grated parmesan cheese
Procedures:
1 In skillet, brown sausage; drain well.
2 Add all ingredients except parmesan cheese to crock pot; stir well.
3 Cover and cook on low setting for 12 to 14 hours.
4 Taste for seasoning; serve sprinkles with cheese
M
moreluck
Guest
Crockpot teriyaki steak
2 1/2 lbs Boneless chuck steak
2 tbsp Oil
1 tsp Ground ginger
1/2 cup Soy sauce
1 tbsp Sugar
1 Clove garlic crushed
Procedures:
1 Cut steak into 1/8-inch thick slices.
2 Combine remaining ingredients in a small bowl.
3 Place meat in a crock-pot.
4 Pour sauce over.
5 Cover and cook on low for 6 to 8 hours.
6 Serve with rice....
7 Makes 5-6 servings..
2 1/2 lbs Boneless chuck steak
2 tbsp Oil
1 tsp Ground ginger
1/2 cup Soy sauce
1 tbsp Sugar
1 Clove garlic crushed
Procedures:
1 Cut steak into 1/8-inch thick slices.
2 Combine remaining ingredients in a small bowl.
3 Place meat in a crock-pot.
4 Pour sauce over.
5 Cover and cook on low for 6 to 8 hours.
6 Serve with rice....
7 Makes 5-6 servings..
M
moreluck
Guest
Crockpot pork roast
Yield: 4 servings
3 To 4 lb Pork Roast (not chops)
1 Env. Lipton "Golden Onion
Soup Mix"
1 Env. Water
Lg Pinch garlic powder
Procedures:
1 Place the roast in your crockpot.
2 Pour in soup, water and garlic powder.
3 Cook all day on low.(8-10 hrs)
4 Thicken juice to make gravy and serve over potatoes, rice or noodles.
Yield: 4 servings
3 To 4 lb Pork Roast (not chops)
1 Env. Lipton "Golden Onion
Soup Mix"
1 Env. Water
Lg Pinch garlic powder
Procedures:
1 Place the roast in your crockpot.
2 Pour in soup, water and garlic powder.
3 Cook all day on low.(8-10 hrs)
4 Thicken juice to make gravy and serve over potatoes, rice or noodles.
M
moreluck
Guest
crockpot: NO PEEK BEEF
2 lbs. stew beef cut into 1 inch cubes
1 (1 3/4 oz.) envelope dry onion soup mix
1 can cr. of mushroom soup
1/2 cup red wine
1 (4oz.) can mushrooms, drained
Put all ingredients in crock pot. Stir thoroughly. Cover and cook on low setting for 8-10 hours.
Serve over noodles.
2 lbs. stew beef cut into 1 inch cubes
1 (1 3/4 oz.) envelope dry onion soup mix
1 can cr. of mushroom soup
1/2 cup red wine
1 (4oz.) can mushrooms, drained
Put all ingredients in crock pot. Stir thoroughly. Cover and cook on low setting for 8-10 hours.
Serve over noodles.
M
moreluck
Guest
Horn and Hardart Baked Macaroni and Cheese
Serves 4 to 6
1/4 pound rigatoni macaroni
2 tablespoons unsalted butter, plus more for greasing pan
1 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 1/2 cups milk
1/2 pound sharp Cheddar cheese, cut into 1/4-inch cubes
1/2 teaspoon Worcestershire sauce
Cook the macaroni according to package directions. Drain.
Preheat the oven to 375 degrees.
In a 1-quart saucepan, melt the butter over low heat. With a wire whisk mix in the flour, salt, and pepper. Cook 1 to 2 minutes or until a smooth mixture forms. Continue to whisk and gradually add the milk; cook about 5 minutes, until the mixture is thick and smooth. Remove from heat.
In a large mixing bowl, combine the cooked macaroni with the sauce, cheese, and Worcestershire sauce. Pour into a buttered 8x8x2-inch pan and bake for 25 minutes, or until the top browns.
Serves 4 to 6
1/4 pound rigatoni macaroni
2 tablespoons unsalted butter, plus more for greasing pan
1 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 1/2 cups milk
1/2 pound sharp Cheddar cheese, cut into 1/4-inch cubes
1/2 teaspoon Worcestershire sauce
Cook the macaroni according to package directions. Drain.
Preheat the oven to 375 degrees.
In a 1-quart saucepan, melt the butter over low heat. With a wire whisk mix in the flour, salt, and pepper. Cook 1 to 2 minutes or until a smooth mixture forms. Continue to whisk and gradually add the milk; cook about 5 minutes, until the mixture is thick and smooth. Remove from heat.
In a large mixing bowl, combine the cooked macaroni with the sauce, cheese, and Worcestershire sauce. Pour into a buttered 8x8x2-inch pan and bake for 25 minutes, or until the top browns.
M
moreluck
Guest
For Your Pet...
Homemade Doggie Treats
1 cup whole wheat flour
1 cup grated cheddar cheese
1 Tbls. garlic powder
1 Tbls. vegetable oil
1/2 cup milk
Preheat oven to 350. Mix flour and cheese together, then add garlic powder and oil. Slowly add milk 'til a stiff dough forms. Knead on a floured board for a few mins; roll out to 1/4 inch thickness. Cut into shapes and place on ungreased cookie sheet. Bake for 15 mins. Turn off oven. Let cool in oven with door ajar until cold and firm.
Homemade Doggie Treats
1 cup whole wheat flour
1 cup grated cheddar cheese
1 Tbls. garlic powder
1 Tbls. vegetable oil
1/2 cup milk
Preheat oven to 350. Mix flour and cheese together, then add garlic powder and oil. Slowly add milk 'til a stiff dough forms. Knead on a floured board for a few mins; roll out to 1/4 inch thickness. Cut into shapes and place on ungreased cookie sheet. Bake for 15 mins. Turn off oven. Let cool in oven with door ajar until cold and firm.
M
moreluck
Guest
COCONUT BREAD
This bread is slightly sweet, like some corn breads.
4 cups sweetened flaked coconut (10 oz)
2 cups self-rising flour (not cake flour)
1 stick (1/2 cup) unsalted butter, softened
1/2 cup sugar
2 large eggs
Preheat oven to 350F. Butter and flour a 9- by 5- by 3-inch loaf pan, knocking out excess flour.
Toast and grind coconut:
Spread 3 cups coconut in a large shallow baking pan (1 inch deep) and toast in middle of oven, stirring occasionally, until evenly golden brown, 20 to 25 minutes. (Watch flakes carefully; edges burn quickly.) Cool completely in pan on a rack, about 15 minutes, then grind in a food processor to a coarse meal, about 40 seconds (you will have about 1 1/4 cups). Leave oven on.
Make batter:
Stir together self-rising flour, ground coconut, and remaining cup (untoasted) coconut in a large bowl. Beat together butter and sugar in another bowl with an electric mixer at medium speed until pale and creamy, 1 to 2 minutes. Add eggs 1 at a time, beating well after each addition. Whisk 1 cup water into flour mixture, then add egg mixture, whisking just until well blended.
Bake bread:
Pour batter into loaf pan, smoothing top with a spatula, and bake in middle of oven until a wooden skewer inserted in center comes out clean and top is evenly brown, 1 hour to 1 hour and 10 minutes. Cool bread to warm in pan on a rack, 10 to 15 minutes, then turn out of pan and set right side up on rack to cool completely, about 2 hours more. Cut into 1-inch-thick slices.
Cooks' note:
Bread can be served the day it is made, but it slices more easily if kept, wrapped in plastic wrap, at room temperature 1 day.
This bread is slightly sweet, like some corn breads.
4 cups sweetened flaked coconut (10 oz)
2 cups self-rising flour (not cake flour)
1 stick (1/2 cup) unsalted butter, softened
1/2 cup sugar
2 large eggs
Preheat oven to 350F. Butter and flour a 9- by 5- by 3-inch loaf pan, knocking out excess flour.
Toast and grind coconut:
Spread 3 cups coconut in a large shallow baking pan (1 inch deep) and toast in middle of oven, stirring occasionally, until evenly golden brown, 20 to 25 minutes. (Watch flakes carefully; edges burn quickly.) Cool completely in pan on a rack, about 15 minutes, then grind in a food processor to a coarse meal, about 40 seconds (you will have about 1 1/4 cups). Leave oven on.
Make batter:
Stir together self-rising flour, ground coconut, and remaining cup (untoasted) coconut in a large bowl. Beat together butter and sugar in another bowl with an electric mixer at medium speed until pale and creamy, 1 to 2 minutes. Add eggs 1 at a time, beating well after each addition. Whisk 1 cup water into flour mixture, then add egg mixture, whisking just until well blended.
Bake bread:
Pour batter into loaf pan, smoothing top with a spatula, and bake in middle of oven until a wooden skewer inserted in center comes out clean and top is evenly brown, 1 hour to 1 hour and 10 minutes. Cool bread to warm in pan on a rack, 10 to 15 minutes, then turn out of pan and set right side up on rack to cool completely, about 2 hours more. Cut into 1-inch-thick slices.
Cooks' note:
Bread can be served the day it is made, but it slices more easily if kept, wrapped in plastic wrap, at room temperature 1 day.
M
moreluck
Guest
Mom's Spanish Chicken and Rice
by Mary Kim Scott of Tucson, Arizona
Ingredients:
1 Tbs. vegetable oil
1 cup diced yellow onion
1 Tbs. minced garlic, or to taste
1 jalapeo, finely diced
1green bell pepper, diced
2 cups uncooked long-grain rice
3 cups chicken broth
3/4 cup red chile sauce (Mary uses Las Palmas brand.)
2 cups cooked diced chicken
salt and pepper to taste
1 tsp. dried oregano flakes
1/2 tsp. ground cumin
cilantro to taste
flour tortillas to taste
refried beans
Preparation:
Heat oil over medium heat. Saut onion and garlic until onion is tender. Add jalapeo and bell peppers. Add rice and mix, then add chicken stock and red chili sauce. Mix thoroughly.
Add cooked chicken, and season with salt, pepper, oregano, cumin and cilantro. Cover and simmer until the liquid is evaporated. Serve with flour tortillas and refried beans.
Yield: 4 servings
* Chef's Note: "My mother never let food go to waste, having six children. So if there was leftover corn or peas in the refrigerator, she would put that in, too."
by Mary Kim Scott of Tucson, Arizona
Ingredients:
1 Tbs. vegetable oil
1 cup diced yellow onion
1 Tbs. minced garlic, or to taste
1 jalapeo, finely diced
1green bell pepper, diced
2 cups uncooked long-grain rice
3 cups chicken broth
3/4 cup red chile sauce (Mary uses Las Palmas brand.)
2 cups cooked diced chicken
salt and pepper to taste
1 tsp. dried oregano flakes
1/2 tsp. ground cumin
cilantro to taste
flour tortillas to taste
refried beans
Preparation:
Heat oil over medium heat. Saut onion and garlic until onion is tender. Add jalapeo and bell peppers. Add rice and mix, then add chicken stock and red chili sauce. Mix thoroughly.
Add cooked chicken, and season with salt, pepper, oregano, cumin and cilantro. Cover and simmer until the liquid is evaporated. Serve with flour tortillas and refried beans.
Yield: 4 servings
* Chef's Note: "My mother never let food go to waste, having six children. So if there was leftover corn or peas in the refrigerator, she would put that in, too."
M
moreluck
Guest
Peanut Butter Chocolate Chunk Cookies
Makes 36 to 40 cookies
1/2 pound unsalted butter at room temperature
1 1/2 cups light brown sugar, packed
2/3 cup granulated sugar
2 extra-large eggs at room temperature
2 teaspoons pure vanilla extract
1 cup good smooth peanut butter
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 pound good semisweet chocolate chunks
Preheat the oven to 350 degrees.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy. Add the eggs, one at a time. Add the vanilla and peanut butter, and mix. Sift together the flour, baking powder, and salt and add to the batter, mixing only until combined. Fold in the chocolate chunks.
Drop the dough on a baking sheet lined with parchment paper, using a rounded tablespoon. Dampen your hands, flatten the dough lightly, then press the tines of a wet fork in both directions. Bake for exactly 17 minutes (the cookies will seem underdone). Do not overbake. Remove from the oven and let cool slightly on the pan, then transfer to a wire rack and let cool
Makes 36 to 40 cookies
1/2 pound unsalted butter at room temperature
1 1/2 cups light brown sugar, packed
2/3 cup granulated sugar
2 extra-large eggs at room temperature
2 teaspoons pure vanilla extract
1 cup good smooth peanut butter
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 pound good semisweet chocolate chunks
Preheat the oven to 350 degrees.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy. Add the eggs, one at a time. Add the vanilla and peanut butter, and mix. Sift together the flour, baking powder, and salt and add to the batter, mixing only until combined. Fold in the chocolate chunks.
Drop the dough on a baking sheet lined with parchment paper, using a rounded tablespoon. Dampen your hands, flatten the dough lightly, then press the tines of a wet fork in both directions. Bake for exactly 17 minutes (the cookies will seem underdone). Do not overbake. Remove from the oven and let cool slightly on the pan, then transfer to a wire rack and let cool
M
moreluck
Guest
Slow-poke Jambalaya Crockpot
Yield: 6 servings
1 Bell pepper, chopped
1 Onion, chopped
2 Med tomatoes, chopped
1 cup Chopped celery
1 Clove garlic, crushed
2 tbsp Minced parsley
2 tsp Chopped thyme leaves
2 tsp Oregano leaves, chopped
1/8 tsp Cayenne
1/2 tsp Salt
4 oz Smoked sausage, chopped
8 oz Chicken breast, chopped
2 cup Beef broth or bouillon
1/2 lbs Cooked shelled shrimp
1 cup Cooked rice
Procedures:
1. Shell shrimp, halve lengthwise.
2. In slow cooker,combine all ingred. except shrimp & rice.
3. Cover & cook on low 9-10 hours.
4. Turn slow cooker on high, add cooked shrimp & cooked rice.
5. Cover; cook on high 20-30 minutes.
Yield: 6 servings
1 Bell pepper, chopped
1 Onion, chopped
2 Med tomatoes, chopped
1 cup Chopped celery
1 Clove garlic, crushed
2 tbsp Minced parsley
2 tsp Chopped thyme leaves
2 tsp Oregano leaves, chopped
1/8 tsp Cayenne
1/2 tsp Salt
4 oz Smoked sausage, chopped
8 oz Chicken breast, chopped
2 cup Beef broth or bouillon
1/2 lbs Cooked shelled shrimp
1 cup Cooked rice
Procedures:
1. Shell shrimp, halve lengthwise.
2. In slow cooker,combine all ingred. except shrimp & rice.
3. Cover & cook on low 9-10 hours.
4. Turn slow cooker on high, add cooked shrimp & cooked rice.
5. Cover; cook on high 20-30 minutes.
M
moreluck
Guest
Red Chile Rice
Ingredients:
1 large clove garlic, minced
1 cup minced onion
1/2 cup tomato sauce
4 cups chicken broth
2 Tbs. butter
2 cups long-grain rice
1 tsp. roasted ground Mexican oregano
1 Tbs. minced fresh marjoram
1-1/2 tsp. salt
1 tsp. roasted ground cumin seed
1/3 cup medium to medium-hot molido chile powder
Preparation:
In a large pan or skillet, saute garlic and onion in the butter over medium heat for six to eight minutes until soft. Add remaining ingredients, bring to a boil and cook for two minutes.
Reduce heat to lowest setting. Cover and simmer for 20 to 25 minutes until water just evaporates. Fluff up rice and add butter if desired. The rice can be kept warm and held up to two hours.
Ingredients:
1 large clove garlic, minced
1 cup minced onion
1/2 cup tomato sauce
4 cups chicken broth
2 Tbs. butter
2 cups long-grain rice
1 tsp. roasted ground Mexican oregano
1 Tbs. minced fresh marjoram
1-1/2 tsp. salt
1 tsp. roasted ground cumin seed
1/3 cup medium to medium-hot molido chile powder
Preparation:
In a large pan or skillet, saute garlic and onion in the butter over medium heat for six to eight minutes until soft. Add remaining ingredients, bring to a boil and cook for two minutes.
Reduce heat to lowest setting. Cover and simmer for 20 to 25 minutes until water just evaporates. Fluff up rice and add butter if desired. The rice can be kept warm and held up to two hours.
M
moreluck
Guest
Crockpot chicken parisienne
6 med Chicken breasts
Salt & pepper
Paprika
1/2 cup Dry white wine or vermouth
-(opt)
1 can Cream of mushroom soup
4 oz Mushrooms, sliced, drained
1 cup Sour cream, mixed with
1/4 cup Flour
Procedures:
1. Sprinkle chicken breasts lightly with salt, pepper, and paprika.
2. Place chicken in crockpot.
3. Mix white wine, soup, and mushrooms until well combined.
4. Pour over chicken.
5. Sprinkle with a little more paprika.
6. Cover and cook on low for 7 to 9 hours.
(on high: 3 to 4 hours) remove chicken and stir in sour cream mixture during last 30 minutes.
8. Serve sauce over chicken with rice or noodles.
6 med Chicken breasts
Salt & pepper
Paprika
1/2 cup Dry white wine or vermouth
-(opt)
1 can Cream of mushroom soup
4 oz Mushrooms, sliced, drained
1 cup Sour cream, mixed with
1/4 cup Flour
Procedures:
1. Sprinkle chicken breasts lightly with salt, pepper, and paprika.
2. Place chicken in crockpot.
3. Mix white wine, soup, and mushrooms until well combined.
4. Pour over chicken.
5. Sprinkle with a little more paprika.
6. Cover and cook on low for 7 to 9 hours.
(on high: 3 to 4 hours) remove chicken and stir in sour cream mixture during last 30 minutes.
8. Serve sauce over chicken with rice or noodles.
M
moreluck
Guest
Favorite Meatloaf
1 to 1-1/4 pounds ground beef
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
14-1/2 ounce can whole tomatoes, drained, mashed and drained again.
1 egg, lightly beaten
2 tablespoons catsup
3/4 cup Pepperidge Farm Seasoned Herb Stuffing Mix (blue label) or 1 cup soft breadcrumbs plus a few dashes of onion powder
1/8 teaspoon celery seed
1/8 teaspoon ground black pepper
1/4 cup tomato sauce
2 or 3 strips uncooked bacon
Preheat oven to 350F.
Put all ingredients except the tomato sauce and bacon in a large bowl. Take your rings off and mix everything with your hands until thoroughly combined.
Scoop up the meat mixture and form it with your hands until you have an oblong loaf that will fit easily into a 9x5-inch loaf pan. Don't pack the mixture into the pan. Pour the tomato sauce evenly over the meatloaf, and cover it with the bacon slices.
Bake for 1 hour and 15 minutes. Makes 4 generous servings.
1 to 1-1/4 pounds ground beef
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
14-1/2 ounce can whole tomatoes, drained, mashed and drained again.
1 egg, lightly beaten
2 tablespoons catsup
3/4 cup Pepperidge Farm Seasoned Herb Stuffing Mix (blue label) or 1 cup soft breadcrumbs plus a few dashes of onion powder
1/8 teaspoon celery seed
1/8 teaspoon ground black pepper
1/4 cup tomato sauce
2 or 3 strips uncooked bacon
Preheat oven to 350F.
Put all ingredients except the tomato sauce and bacon in a large bowl. Take your rings off and mix everything with your hands until thoroughly combined.
Scoop up the meat mixture and form it with your hands until you have an oblong loaf that will fit easily into a 9x5-inch loaf pan. Don't pack the mixture into the pan. Pour the tomato sauce evenly over the meatloaf, and cover it with the bacon slices.
Bake for 1 hour and 15 minutes. Makes 4 generous servings.
M
moreluck
Guest
Crockpot Hawaiian Chicken
3 lbs. skinless, boneless chicken breasts (halved)
1 (16oz.) can sliced pineapple (drained)
1 (15oz.) can mandarin oranges (drained)
1/4 cup cornstarch
1/4 cup brown sugar
2 Tbls. lemon juice
1/4 tsp. salt
1/2 tsp. ground ginger
Combine all ingredients in the crockpot. Stir well. Cover and cook on low 4-5 hours.
3 lbs. skinless, boneless chicken breasts (halved)
1 (16oz.) can sliced pineapple (drained)
1 (15oz.) can mandarin oranges (drained)
1/4 cup cornstarch
1/4 cup brown sugar
2 Tbls. lemon juice
1/4 tsp. salt
1/2 tsp. ground ginger
Combine all ingredients in the crockpot. Stir well. Cover and cook on low 4-5 hours.
M
moreluck
Guest
note: you might want to cut this recipe in half
Chicken Chili
Recipe from: Barefoot Contessa
Servings: 12
8 cups chopped yellow onions (6 onions)
1/4 cup good olive oil, plus extra for chicken
1/4 cup minced garlic (8 cloves)
4 red bell peppers, cored, seeded, and large-diced
4 yellow bell peppers, cored, seeded, and large-diced
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried red pepper flakes, or to taste
1/2 teaspoon cayenne pepper, or to taste
4 teaspoons kosher salt, plus more for chicken
4 cans (28-ounce each) whole peeled plum tomatoes in puree, undrained
1/2 cup minced fresh basil leaves
8 split chicken breasts, bone in, skin on
Freshly ground black pepper
For Serving:
Chopped onions, corn chips, grated cheddar, sour cream
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Preheat the oven to 350 degrees.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.
Chicken Chili
Recipe from: Barefoot Contessa
Servings: 12
8 cups chopped yellow onions (6 onions)
1/4 cup good olive oil, plus extra for chicken
1/4 cup minced garlic (8 cloves)
4 red bell peppers, cored, seeded, and large-diced
4 yellow bell peppers, cored, seeded, and large-diced
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried red pepper flakes, or to taste
1/2 teaspoon cayenne pepper, or to taste
4 teaspoons kosher salt, plus more for chicken
4 cans (28-ounce each) whole peeled plum tomatoes in puree, undrained
1/2 cup minced fresh basil leaves
8 split chicken breasts, bone in, skin on
Freshly ground black pepper
For Serving:
Chopped onions, corn chips, grated cheddar, sour cream
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Preheat the oven to 350 degrees.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.
M
moreluck
Guest
Gemelli with Cream, Prosciutto and Peas
Servings: 1-3
Ingredients:
1/4 cup unsalted butter
4 oz.prosciutto, cut into thin strips
1 smallroasted red pepper, peeled, seeded, chopped (may subsitute jarred, drained roasted red pepper)
2 cupsheavy cream
3/4 cup frozen peas, thawed
1 (16 oz.) boxBARILLA Gemelli
salt to taste
ground black pepper to taste
1 cupfreshly grated Parmigiano Reggiano cheese
MELT butter in medium saucepan over low heat. Continue heating until light golden brown in color, being very careful not to burn.
ADD prosciutto and red pepper; cook 1 additional minute, stirring frequently.
STIR in cream and peas. Bring mixture to a boil over medium heat. Reduce sauce by two-thirds, stirring frequently, approximately 8 minutes.
COOK Gemelli according to package directions; drain and return to pot
TOSS sauce with pasta until pasta is coated. Season to taste with salt and pepper. Gently toss with cheese. Transfer to serving platter.
Servings: 1-3
Ingredients:
1/4 cup unsalted butter
4 oz.prosciutto, cut into thin strips
1 smallroasted red pepper, peeled, seeded, chopped (may subsitute jarred, drained roasted red pepper)
2 cupsheavy cream
3/4 cup frozen peas, thawed
1 (16 oz.) boxBARILLA Gemelli
salt to taste
ground black pepper to taste
1 cupfreshly grated Parmigiano Reggiano cheese
MELT butter in medium saucepan over low heat. Continue heating until light golden brown in color, being very careful not to burn.
ADD prosciutto and red pepper; cook 1 additional minute, stirring frequently.
STIR in cream and peas. Bring mixture to a boil over medium heat. Reduce sauce by two-thirds, stirring frequently, approximately 8 minutes.
COOK Gemelli according to package directions; drain and return to pot
TOSS sauce with pasta until pasta is coated. Season to taste with salt and pepper. Gently toss with cheese. Transfer to serving platter.
M
moreluck
Guest
Bavarian Crockpot Dinner
Yield: 6 servings
2 can Sauerkraut, Bavarian style
-undrained (27 oz each)
2 lbs Polish kielbasa sausage
-precooked and cut into 3
-inch pieces.
1 med Onion, thinly sliced and
-separated into rings
1 tsp Chicken bouillon, instant
1/2 tsp Celery seed
Procedures:
1 In bottom of slow cooking pot, layer 1 can sauerkraut, 1 lb sausage pieces, half the onion slices, t boulllon and t celery seed.
2 Repeat layers.
3 Cover and cook at setting (low) for 7 ~ 9 hours or (high) for 3-4 hours.
4 Serve with boiled potatoes and apple raisin salad
Yield: 6 servings
2 can Sauerkraut, Bavarian style
-undrained (27 oz each)
2 lbs Polish kielbasa sausage
-precooked and cut into 3
-inch pieces.
1 med Onion, thinly sliced and
-separated into rings
1 tsp Chicken bouillon, instant
1/2 tsp Celery seed
Procedures:
1 In bottom of slow cooking pot, layer 1 can sauerkraut, 1 lb sausage pieces, half the onion slices, t boulllon and t celery seed.
2 Repeat layers.
3 Cover and cook at setting (low) for 7 ~ 9 hours or (high) for 3-4 hours.
4 Serve with boiled potatoes and apple raisin salad
M
moreluck
Guest
Pineapple Chicken Rice
Ingredients:
2 Tbs. vegetable oil
3/4 cup cooked chicken, diced
2 cups cold, cooked rice
2 green onions, diced
1/4 cup carrots, finely diced
2 Tbs. soy sauce
optional: 1 tsp. sesame oil
1 egg
1/4 cup canned pineapple, drained and diced
optional: pepper to taste
Preparation:
Heat oil, and add chicken, rice, onions, carrots, soy sauce and sesame oil (if desired). Stir-fry until hot-about 2 minutes. Add egg and stir while cooking. Add pepper to taste, then add pineapple to warm rice and serve.
Yield: 2 servings
Ingredients:
2 Tbs. vegetable oil
3/4 cup cooked chicken, diced
2 cups cold, cooked rice
2 green onions, diced
1/4 cup carrots, finely diced
2 Tbs. soy sauce
optional: 1 tsp. sesame oil
1 egg
1/4 cup canned pineapple, drained and diced
optional: pepper to taste
Preparation:
Heat oil, and add chicken, rice, onions, carrots, soy sauce and sesame oil (if desired). Stir-fry until hot-about 2 minutes. Add egg and stir while cooking. Add pepper to taste, then add pineapple to warm rice and serve.
Yield: 2 servings
M
moreluck
Guest
Smothered Pork Chops Recipe courtesy of Tyler Florence
Smothered Pork Chops
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown.
Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly.
Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
Smothered Pork Chops
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown.
Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly.
Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
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