What's Cookin' ??

[moreluck]

"the Sisters" Cheese Soup

1/4 cup margarine or butter
1 cup diced potatoes
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced green bell peppers
1/2 (10 ounce) package frozen green peas
1 1/2 quarts chicken broth
1 cup grated sharp cheddar cheese
1 cup diced Velveeta cheese
1/4 cup chopped parsley
1/4 cup cornstarch
1 cup milk salt and pepper

1. Melt butter or margarine in a large soup pot. Saute vegetables until just tender.
2. Add broth. Simmer over low heat for 30 minutes.
3. Add cheeses and parsley. Continue to cook over low heat until cheese has melted.
4. Add cornstarch to milk. Stir until well blended.
5. Add milk to soup and stir until thickened.
6. Add salt and pepper.
7. Serve immediately.

 

[moreluck]

Chinese-Style Spare Ribs

1/2 cup soy sauce
1/2 cup orange marmalade
4 tablespoons ketchup
2-3 garlic cloves, chopped
1 teaspoon ground ginger
1 tablespoon sesame oil
1 orange, juice of
3 lbs baby-back ribs or country-style pork ribs

1. Combine all ingredients (except the ribs) in a glass bowl.
2. Dip ribs into the marinade and place in a slow cooker.
3. If you prefer, place large slices of orange peel from the orange on the bottom first for an added orange zing.
4. Once the meat is in and fits properly, pour in the remaining marinade, covering the meat well.
5. Cook on low for eight to 10 hours, then serve.

 

[moreluck]

I made this recipe tonight from Rachel Ray and it came out terrific....definitely comfort food !!

Decadent Italian Mac.'n'Cheese

12 oz. pasta like spirals or mini-rigatoni or mini penne (something sturdy)
2 1/2 cups whole milk
2 cups whipping cream
2 tsps. flour
1/2 tsp. salt
1/4 tsp. ground black pepper
2 cups (packed) grated Fontina cheese
3/4 cup (packed) grated Parmesan cheese
3/4 cup (packed) grated mozzarella
2 Tbls. finely chopped fresh parsley
*

Preheat oven to 450 degrees. Butter a 13 X 9 inch glass baking dish and set aside. Cook the pasta until tender, but still firm. Drain well but do not rinse.

Whisk the milk, cream, flour, 1/2 tsp salt and pepper in a large bowl to blend. Stir in just 1 cup of the Fontina, 1/2 cup parmesan and 1/2 cup mozarella and parsley. Add the cooked pasta and toss to coat. Transfer the pasta mixture to the prepared baking dish. Toss the remainder of the 3 cheeses together and sprinkle over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top....about 15 mins. Let stand 10 minutes before serving. The sauce is a little runny and thickens with time.....but oh so tasty.

*As an option you can add 4 oz. cooked, diced ham

 

[moreluck]

Awesome Pork Roast

2-3 lbs pork roast
1 (12 ounce) can beer
1 (8 ounce) bottle Italian dressing
1 (1 1/4 ounce) package dry onion soup mix
1 teaspoon worcestershire sauce

1. Place pork roast in crock pot.
2. Add dry onion soup mix.
3. Pour Italian dressing, beer and worchestire sauce over top of roast.
4. Cover and cook on low 8 hours.
5. Roast can be shredded and put on rolls for sandwiches. Also can be a meat and potatoes meal.

 

[moreluck]

Spicy Spanish Shrimp

1 1/2 lbs. peeled & deveined shrimp
1/4 cup I Can't Believe It's Not Butter Mediterranean Blend
1 med. yellow onion chopped
1 clove garlic, minced
1/4 tsp. crushed red pepper flakes
1 can (14.5 oz) diced tomatoes, drained
1/2 cup chicken broth
1 jar (3 oz) pimiento stuffed olives, drained ,about 1/2 cup
1 Tbls small capers, rinsed & drained

Season shrimp with salt & pepper. In a 12" skillet, melt the margarine over med-high heat and cook shrimp, turning once, 3 mins. or until shrimp turn pink. Remove to a platter and keep warm.
In the same skillet, cook onion stirring occasionally 4 mins. or til browning. Stir in garlic and red pepper flakes and cook 30 seconds. Stir in remaining ingredients and bring to a boil over high heat. Reduce heat to low and simmer 3 minutes. Return shrimp to skillet and heat through. Serve with hot rice.

 

[moreluck]

Italian Stuffed Pork Loin

1/2 cup sun-dried tomatoes, rehydrated in white wine
1 cup fresh basil leaves
1/4 cup pine nuts
2 teaspoons minced garlic
2 tablespoons grated parmesan cheese
1 teaspoon olive oil
1 cup ricotta cheese
salt and pepper, to taste
3-4 lbs pork tenderloins (The loin I usually buy comes in two pieces. I butterfly both pieces and use half the filling for each piece.)
kitchen twine
garlic salt
italian seasoning

1. Preheat oven to 450 degrees.
2. Line a jelly roll pan with foil and spray with non-stick cooking spray. Set aside.
3. Combine tomatoes, basil, nuts, garlic, cheese and oil in a food processor. Process until well blended and slightly chunky in texture. (Like a pesto).
4. Blend tomato-basil mixture with ricotta cheese. Season with salt and pepper. Set aside.
5. Rinse the tenderloin and pat dry. Slice the loin horizontally,nearly, but not all the way through. The roast should open like a book.
6. Pound the meat with a mallet, to an even 1/2 inch thickness. Lay the meat on three to four lengths of twine.
7. Spread a thick layer of filling over the meat, leaving a one inch border around the edges.
8. Starting at the long edge, roll the meat, tucking the ragged edges into the roll. Secure with twine. Place on prepared jelly roll pan.
9. Sprinkle roast lightly with garlic salt and italian seasoning.
10. Bake until a meat thermometer reads 165 degrees.
11. Let rest 5-10 minutes after baking, then slice, removing the twine as you go.

 

[moreluck]

Low Fat Seafood Chowder

Ingredients:

• 2 1/2 cups potato, peeled and diced
• 1 (10-ounce) package frozen kernel corn
• 1 cup carrot, peeled and chopped
• 1 teaspoon garlic, minced
• 2 1/2 cups fat-free chicken broth
• 2 1/2 cups broccoli florets
• 3 tablespoons all-purpose flour
• 1/4 teaspoon pepper
• 2 cups skim milk
• 6 ounces frozen shrimp (low-fat)
• 6 ounces imitation fat-free crab flakes (or low-fat)
• 1 cup fat-free cheddar cheese, shredded

Directions:
In a large soup pot or Dutch oven, combine potatoes, 1 cup corn, carrots, garlic and chicken broth; bring to a boil over high heat. Reduce heat to low and simmer, stirring frequently, until potatoes are tender, about 15 to 20 minutes.
Pour potato mixture into food processor or blender and process until smooth. Return mixture to soup pot and add remaining corn and broccoli. Cover pot and cook over medium-high heat for about 10 minutes.
In a small bowl, combine flour and pepper. Gradually blend in skim milk, stirring constantly, until mixture is smooth. Stir into soup.
Add shrimp and crab and cook over medium heat, stirring constantly, until thickened, about 10 to 15 minutes.
Remove soup from heat and stir in cheese until melted. Enjoy!

 

[moreluck]

Baked Pork Chops

Ingredients:
2 lean pork chops
1 tablespoon shortening
1/2 can cream of chicken soup( or cr. of mushroom)
3 tablespoons water
Salt & pepper to taste



Directions:
Sprinkle chops with salt and pepper. Brown on both sides in hot fat, using medium high heat of electric range. Place in baking pan. Add chicken soup which has been diluted with water. Cover pan. Bake in 350 degree oven 1 hour or until tender.

 

[moreluck]

Mushroom Cream Pasta

Ingredients:
1 pound dried pasta
6 ounces mushrooms (Shiitake, Portabello, Cremini)
4 ounces fresh tomatoes
4 ounces diced Pancetta (Italian bacon)
12 ounces whipping cream
1 pinch salt
Black pepper to taste



Directions:
Saute Pancetta in a saucepan over medium high heat without oil. When fat is released, add diced mushrooms. Cook 2-3 minutes until mushrooms lose their water. Add diced tomatoes and reduce heat. Add salt and pepper. Add cream. Boil pasta according to pkg. directions mixed with 1 tsp. salt. Cook until pasta is tender. Drain pasta and add to saucepan. Mix well and serve hot.

 

[moreluck]

Irish Potato Casserole

Ingredients -
12 medium potatoes, peeled, cooked and mashed-
2 Eggs; well beaten-
8 ounces Cream cheese, softened-
1 teaspoon Salt-
1/4 cup Butter-
Pepper to taste-
1/2 cup Sour cream-
1/4 cup sliced Green onions-
1/2 cup Milk

Directions
1.Mix potatoes with remaining ingredients.
2.Mix well, but lightly; do not whip!
3.Place in a greased 9" round casserole and bake in a preheated 350F oven for 45 minutes.

 

[moreluck]

Aloha Beef Kabobs


2 pounds round steak, about 2 inches thick
1 1/2 teaspoon dry mustard
1 teaspoon ginger
3/4 teaspoon black pepper
1/4 teaspoon garlic powder
6 tablespoons reduced-sodium soy sauce
3 tablespoons lemon juice
3 tablespoons vegetable oil
8 cherry tomatoes
8 wedges green pepper
8 whole fresh mushrooms
8 wedges onion



Directions:
Slice steak into 1/4-inch thick strips and place in shallow non-aluminum pan or dish.

Combine dry mustard, ginger, black pepper, and garlic powder.

Mix soy sauce, lemon juice, and oil; add this mixture to the seasonings; mix well. Pour marinade over steak strips and allow meat to marinate in refrigerator at least 4 hours.

Thread marinated meat on metal skewers, accordion-style, alternating tomatoes, pepper, onions, or mushrooms.

Brush with marinade and grill, or place in broiler 4 inches from heat. Grill 3 minutes on first side; turn; brush with marinade and grill 3 to 4 minutes on second side.

 

[moreluck]

French Country Beef Stew

Ingredients:
2 teaspoons extra-virgin olive oil
4 slices regular or turkey bacon -- coarsely chopped
1 1/2 cup finely chopped onion
1 1/2 cup diced carrots
1/2 cup diced celery
1 1/2 cup reduced-sodium beef broth
1 1/2 cup dry red wine -- such as Merlot or Zinfandel
1 teaspoon fresh thyme leaves OR1/2 teaspoon dried thyme leaves
2 bay leaves
2 strips orange zest (2 1/2 inch size)
3 pounds beef roast such as chuck, 7 bone, arm, round steak, trimmed
2 tablespoons cornstarch
1/4 cup water
Freshly ground pepper to taste
1/2 cup chopped parsley

Directions:
Heat oil in a 4- to 5-quart Dutch oven over medium-high heat. Add bacon and cook, stirring often, until lightly browned, 3 to 5 minutes. Add onions, carrots and celery; cook, stirring often, until vegetables are softened and lightly browned, 8 to 10 minutes. Add broth, wine, thyme, bay leaves and orange zest (put zest in last and leave on top).

Bring to a boil.

Rinse beef with cool water to remove any bone bits. Place beef in a 5- to 6-quart slow cooker and turn heat to low. Carefully pour the hot vegetable mixture over the beef. Put the lid on and cook until the beef is falling-apart tender when prodded with a fork, 8 to 9 hours.

 

[moreluck]

Buffalo Chicken Wings

Ingredients:
24 Chicken Wings
4 Tb Butter
5 Tb Louisiana Hot Pepper Sauce
1 Tb White Vinegar



Directions:
Cut off and discard the small tip of each wing. Cut the main wing bone and second wing bone at the joint. Sprinkle with salt and pepper. Heat vegetable oil in a deep fryer or deep saucepan to about 350 friend. Add a few wings at a time. Deep fry, turning, until golden brown and crisp, about 10 minutes. Drain well on paper towels and repeat until all wings are cooked. Melt butter in small saucepan, add the louisiana hot pepper sauce and white vinegar. Put hot chicken wings on to a warm serving platter. Pour butter mixture over all the wings and serve immediately.

Serve with celery sticks and blue cheese dressing.

 

[moreluck]

Grilled Shrimp And Chicken Pasta


Ingredients:
1/4 teaspoon poultry seasoning
1/4 teaspoon cayenne pepper
1/8 teaspoon white pepper
1/8 teaspoon onion powder
1 tablespoon garlic powder
2 tablespoons butter
1/2 pint heavy cream
1/2 cup milk
1 pound cooked linguine
1 tablespoon olive oil
1/2 cup white wine
4 skinless, boneless chicken breasts
8 ounces shrimp
Grated Romano cheese for garnish
Directions:
In a small bowl mix together the poultry seasoning, cayenne pepper, white pepper, onion powder and garlic powder. Divide spice mixture in half.
In a small skillet melt butter or margarine over low heat. Add cream, milk and 1/2 of spice mixture. Stir together; let thicken and reduce into sauce and set aside.
Preheat grill to high heat. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta to boiling water and cook for about 8 to 10 minutes, or until al dente. Drain cooked pasta and set aside. In a large skillet heat oil over medium high heat. Add wine and chicken breasts; saute with remaining half of spice mixture about 8 to 10 minutes each side or until cooked through and juices run clear. Remove from heat and set aside. Lightly oil grill grates. Place shrimp on hot grill and cook for 3 to 4 minutes or until cooked through. Serve each chicken breast on a bed of linguine, topped with grilled shrimp and covered with cream sauce. Garnish with Romano cheese. Enjoy!

 

[moreluck]

Broccoli And Cheese Meat Loaf

Ingredients:
2 eggs
1 1/2 pound ground beef
1/2 cup Italian-style bread crumbs
1 teaspoon instant minced onion
1/2 cup ketchup
1 cup frozen chopped broccoli, thawed
6 slices American Cheese



Directions:
Heat oven to 350 degrees. Beat eggs in medium bowl. Add ground beef, bread crumbs, onion and ketchup; mix well.

Press half of mixture in ungreased loaf pan. With rubber scraper, make slight indentation down center of beef mixture.

Top with broccoli and 3 of the cheese slices. Top with remaining beef mixture, covering cheese and broccoli. Smooth top of loaf.

Bake at 350 degrees for 1 - 1 1/4 hours until cooked through. Top with remaining cheese slices; cover and let stand until cheese is melted.

 

[moreluck]

Randy's Bootz Steaks

From the Kansas City Steak Company Cookbook.
4 rib eye steaks
2 cups red wine
2 tablespoons oregano
2 tablespoons salt
2 tablespoons coarse black pepper
1/2 cup raspberry preserves
1 cup barbecue sauce
1 teaspoon Tabasco sauce

1. Marinate steaks in wine and spices for two hours.
2. Grill on a hot bbq grill for 7 minutes on each side.
3. Mix raspberry preserves with barbecue sauce.
4. Add tabasco and pour over steaks.

 

[moreluck]

Baked Pasta With Sausage

1 lb fusilli
4 tablespoons olive oil
1 (7 ounce) bag baby spinach
1 lb sweet Italian sausage, casing removed (veal or pork)
1 medium onion, chopped
1/2 lb shiitake mushrooms, stemmed and sliced
1 cup pecorino romano cheese, grated
2 tablespoons pecorino romano cheese, grated
8 tablespoons unsalted butter
1/2 cup flour
4 cups whole milk
1/2 teaspoon nutmeg
2 teaspoons seasoned dry bread crumbs
salt and black pepper, as needed

1. Cook pasta 2 minutes less than package suggests - drain toss w/ 2 tbsp oil - set aside.
2. Put spinach in large bowl.
3. In skillet cook sausage and break up into small pieces.
4. Spoon cooked sausage and its juice over spinach.
5. reheat same skillet add oil, onion, mushrooms, cook until mushrooms are tender and onion is softened.
6. Spoon onto sausage/spinach.
7. Add 1 cup cheese - mix well.
8. Preheat oven to 350.
9. Melt butter in saucepan over low heat, add flour mix until mixture is smooth.
10. Remove from heat - add milk - return to heat.
11. Wisk constantly until it reaches a simmer and thickens
12. Season with nutmeg, salt and pepper.
13. Stur sauce into meat mixture - add pasta and toss well.
14. Spoon into large baking dish
15. Cover with foil (can refrig up to a day at this point).
16. Bake at 350 30 minutes - remove foil add breadcrumbs and 2 tsp cheese.
17. Bake 15minutes - let sit 10 minutes before serving.

 

[DS]

Yeehaw...we just got a 2 qt slowcooker from walmart for under $8.Theres just the 2 of us and we've been looking for one for ages.I will be delving into this thread in the near future for ideas.

 

[OldUPSDriver]

You need a 7 quart to make meals for days or to freeze for future use. We use a 2 quart for dips or as a warming container. JMO

 

[moreluck]

A 5-7 qt. crockpot is needed because sometime those slabs of meat need room to spread out......or you need room to stir from time to time. I like to do pot roast in mine and I don't like cutting up a pot roast.

I have a 6 qt. (oval) for just 2 of us. By the time we have a meal and then have leftovers for the next day, there isn't much to freeze.

Also, most manufacturers recommend that you only fill a crockpot
1/2 to 3/4 full.....that leaves you with little room for the food.

As far as chili and pasta sauce, I still like my regular pots for that, but I'm home to keep an eye on it.

Suggestion.......wrap that 2 qt. up for a gift for someone, and get a bigger one.