What's Cookin' ??

[scratch]

Crockpots are great though, we use ours about once a week. My wife just throws a beef or pork roast in it with a little water and seasonings in the morning and lets it slow cook all day. The aroma knocks me down when I walk in the door coming home from work. They make easy meals, and will turn a tough piece of meat into something very tender.

 

[cheryl]

Crockpots work miracles, I love ours. We've got a huge one that came with a free little tiny one. The little one is cute, but I'm not sure what to use it for. It's like a Barbie crockpot...

 

[moreluck]

New Orleans Spicy Shrimp

1 lemon, sliced
sprinkle of salt
srrinkle of rosemary
sprinkle of oregano
sprinkle of cayenne pepper, plus more as needed
1 lb. raw unpeeled shrimp(I peeled mine)
1/2 cup butter
1/4 cup BBQ sauce
6 cloves garlic, peeled, pressed or minced

Preheat oven to 400. Place lemon slices in bottom of 9 x 13 baking dish. Sprinkle with salt, rosemary, oregano and cayenne. Place shrimp on top and sprinkle lightly with salt and cayenne to taste.
In a saucepan over med. heat, melt butter. Stir in BBQ sauce and garlic. Pour over shrimp and bake in oven for about 15 - 20 mins, or onil shrimp turn dark pink. Ladle into bowl with all the sauce. Serve with lots of french bread for dipping into the sauce.

 

[moreluck]

Chicken Parmesan Bundles

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 Tbsp. KRAFT 100% Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated


PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.
BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.

 

[moreluck]

Brisket With Gravy

Ingredients:

4 pounds whole beef brisket
1 teaspoon pepper
1 large onion, thinly sliced and separated into rings
1 can (12 oz. size) beer
1/2 cup chili sauce
3 tablespoons brown sugar
1 teaspoon garlic, minced
2 tablespoons cornstarch
1/4 cup cold water



Directions:
Place beef in roasting pan. Sprinkle with pepper and top with onion.

Combine beer, chili sauce, brown sugar and garlic; stir until sugar is dissolved. Pour over meat. Cover and roast at 325 degrees for 3-1/2 hours.

Uncover and bake 30 minutes longer or until onions are slightly browned and meat is tender. Remove meat and onions to a serving platter and keep warm.

For Gravy: Pour drippings into a saucepan. Combine cornstarch and water until smooth. Gradually stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened.

Slice meat thinly across the grain; serve with the gravy.

 

[moreluck]

Chicken Lasagna Roll-Ups

Ingredients:
6 lasagna noodles, uncooked
1 package (6 oz. size) chicken breast strips
1 cup Ricotta cheese
1/4 cup grated Parmesan cheese
1 egg, lightly beaten
1/2 teaspoon Italian seasoning
2 cups spaghetti sauce
1 cup shredded Mozzarella cheese



Directions:
Preheat oven to 375F. Cook noodles as directed on package. Rinse with cold water; drain well.

Mix chicken, ricotta cheese, Parmesan cheese, egg and seasoning; spread 1/3 cup of the chicken mixture onto each noodle. Roll up tightly; place, seam sides down, in 9-inch square baking dish. Pour spaghetti sauce over roll-ups; sprinkle with mozzarella cheese.

Bake 30 minutes or until heated through.

 

[moreluck]

Southwest Chicken Skillet

1 tablespoon Vegetable oil
1/2 cup Water
4 Boneless, skinless chicken breasts cut in 1 inch chunks
3 Green onions thinly sliced
1 cup Long grain rice uncooked
1 cup Shredded cheddar cheese
2 -10 ounce Ro-tel Diced Tomatoes in sauce Use mild to hot according to your tastes
Sour cream optional

Instructions:

Heat oil in skillet over medium high heat. Cook chicken for about 5 minutes, stirring frequently, or until no longer pink. Stir in rice, tomatoes, water, and all but 2 tablespoons of the onion. Bring to a boil, cover, reduce heat to low and cook for 20 minutes or until rice is tender. Stir chicken and rice. Top with cheese and reserved 2 tablespoons of green onion. Cover and cook 5 minutes more or until cheese melts. Garnish with sour cream, if desired.
For variety, try blending 1 cup of frozen peas in step 3 just before topping with cheese. Heat through and serve.

 

[moreluck]

Baked Eggplant Parmesan

Nonstick cooking spray
3/4 cup soy milk or skim milk
1 cup bread crumbs
1 cup wheat germ
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon salt
2 medium eggplants, washed, ends removed, and cut into 1/2-inch slices
2 cups tomato sauce
1/2 pound fat-free mozzarella cheese
1/2 cup grated Parmesan cheese

1. Preheat oven to 375°friend. Spray nonstick baking sheet with cooking spray.

2. Place milk in shallow bowl.

3. In second bowl, combine bread crumbs, wheat germ, basil, oregano, thyme, and salt.

4. Dip eggplant slices first in milk, then dip in bread crumb mixture to coat both sides. Place prepared eggplant on baking sheet. Bake at 375°friend until tender, about 25 to 30 minutes. Remove from oven, cover, and keep warm.

5. In large casserole dish, spread 1/4 cup tomato sauce on bottom of pan. Add a layer of eggplant, then tomato sauce, then mozzarella cheese. Repeat layers until ingredients are used. Sprinkle top with Parmesan cheese.

6. Bake, uncovered, at 375°friend for 45 minutes, or until edges are bubbly. Let sit for 10 minutes before cutting. Serve hot.

 

[moreluck]

Chicken Broccoli Pie
3 c Shredded Cheddar cheese (12 oz.)
1 1/2 c Cut-up cooked chicken
2/3 c Finely chopped onion
1 pk (10 oz) frozen chopped broccoli, thawed and drained
1 1/3 c Milk
3 Eggs
3/4 c Bisquick baking mix
1/4 ts Pepper
1/8 ts Dried thyme leaves


Heat oven to 400 degrees. Mix 2 cups of the cheese, chicken, onion and broccoli in greased pie plate,10 x 1 1/2". Beat remaining ingredients except cheese with wire whisk or hand beater until almost smooth, about 1 minute. Pour into plate. Bake until knife inserted in center comes out clean, 25 to 30 minutes. Top with remaining cheese. Bake just until melted, 1 or 2 minutes. Cool 5 minutes. Serves 6 to 8.

 

[moreluck]

Mexican-Style Meat

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black
pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/4 cups diced green chile
pepper
1 teaspoon chili powder
1 teaspoon ground cayenne
pepper
1 (5 ounce) bottle hot pepper
sauce
1 teaspoon garlic powder
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place meat in hot skillet, and brown meat quickly on all sides.2.Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.3.Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.

 

[moreluck]

Stove Top Stuffing Meatloaf

1 1/2 lb 85 % lean ground beef
2 large eggs
1 package Stove Top Chicken flavored stuffing mix 6 oz.
1 cup Heinz Ketchup

Instructions:

Just mix altogether and pat it down into a 8 x 8 glass bakeware dish/or a loaf pan. Then bake about one hour in 350 degree oven

 

[moreluck]

Creamy Tomato & Mushroom Sauced Round Steak

Ingredients:

2 medium onion, thinly sliced
2 tablespoons butter
2 pounds boneless beef round steak, cut into pieces
3/4 cup canned diced pasta ready tomatoes
1 can (10 3/4-ounce size) condensed cream of mushroom soup
1/2 teaspoon dried marjoram leaves
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/4 cup all-purpose flour
1/4 cup cold water
Hot cooked noodles, if desired



Directions:
Place onions in bottom of slow cooker. Melt 1 tablespoon butter in 10-inch skillet until sizzling; add half of beef. Cook over medium-high heat, turning once, until browned (3 to 5 minutes). Place beef in slow cooker. Repeat with remaining butter and beef.

Combine tomatoes, soup, marjoram, pepper and garlic powder in small bowl. Pour tomato mixture over beef in slow cooker. Cover; cook on Low heat setting for 8 to 10 hours, or on High heat setting for 4 hours or until meat is tender.

Increase heat setting to High 20 minutes before serving. Combine flour and cold water in small bowl. Stir flour mixture into beef mixture. Cover; continue cooking 20 minutes or until juices are thickened.

To serve, spoon beef mixture over hot cooked noodles, if desired.

 

[moreluck]

I tried this recipe tonight. It sounded too simple, but the taste was really good. It's from some old black lady's cooking book. She died and some of her recipes were printed in a magazine. So Simple!!

Simple Potato Casserole

2 lbs. boiling potatoes (I only had russets on hand)
5 Tbls. butter, melted
1/2 cup chicken broth

Preheat oven to 425 degrees with rack in the middle. Peel potatoes and slice thinly 1/16th inch. ( I used the slicer side of my grater to do them thin.) Then toss them with the melted butter, 3/4 tsp. of salt and 1/2 tsp. pepper.

Spread evenly in a 2 qt. shallow baking dish and add the broth.

Cover tightly with foil and bake 30 mins. Uncover and bake until top is well browned and most of broth is absorbed.....(30 -35 mins. more.)

 

[moreluck]

Easy Slow-Cooked Beer Brisket

3-5 lbs beef brisket
1 1/2 cups beer
1 large onion, sliced thick
1/2 cup molasses
1/2 cup hickory flavored barbecue sauce
4-5 smashed garlic cloves
1/2 teaspoon black pepper
1/2 teaspoon coarse salt

1. place brisket in ovenproof, heavy lidded dutch oven. Pour beer on top. Put all the other ingredients on top.
2. place covered dutch oven into 250 degree friend.
3. oven and let cook all day ( 8 hours ).

 

[moreluck]

Penne With Tomatoes, Pancetta, and Red Pepper

3 tablespoons butter
2 tablespoons vegetable oil
1/4 inch thick slice pancetta, diced into 1/4 inch pieces
3/4 cup onions, finely diced
2 cups canned Italian plum tomatoes, chopped (or can use fresh)
1/4 teaspoon red pepper flakes (to taste)
salt
1 lb penne
4 tablespoons parmesan cheese, grated
1 tablespoon parsley, chopped fresh

1. In a large skillet heat butter and oil and saute pancetta until they brown, about four minutes.
2. Add onion and cook for four more minutes, until opaque.
3. Add tomatoes, salt and pepper. Simmer for 20 minutes or until the oil and pancetta fat separate from the tomatoes; you will be able to see this quite clearly. Remove from heat.
4. Meanwhile cook the penne until al dente. Drain and return to pot.
5. Add 1/3 of sauce and mix well. Transfer to large serving platter. Pour remaining sauce over all. Sprinkle cheese and parsley over all.

 

[moreluck]

Sticken Chicken (low & slow)

6 Chicken thighs or breasts
2/3 cup Brown sugar
1/2 cup Flour
1/2 cup Water
1 tsp Garlic salt
1 tbsp Worcestershire sauce
1 tsp Paprika
1/4 cup Soy sauce
1/2 tsp Ginger
Instructions:

Preheat oven to 200 degrees.
Wash chicken.
Dry thoroughly.
Coat chicken with flour seasoned with garlic salt, paprika and ginger.
Arrange chicken skin side up in a single layer in baking pan.
Roast, uncovered, for 1 hour.
Drain. Mix other ingredients in a pot over a low flame. Pour over baked chicken when sugar has suitably melted. Bake for another 2 hours at 250 degrees or until chicken is done and delicously glazed.
Basting and turning at least once will ensure an evenly coated glaze.

 

[moreluck]

Creamy Italian Chicken

Ingredients:
2 pounds boneless, skinless chicken breasts
1/4 cup butter, melted
8 ounces container cream cheese and chives, softened
1 can (10 ounce size) condensed golden cream of mushroom soup
1 package (0.7 ounce size) Italian dressing mix
1/2 cup water



Directions:
Cut chicken breasts into strips and place into a 3 to 4 quart crockpot.

In a medium bowl, combine melted butter, softened cream cheese, soup, Italian dressing mix and water and stir until blended. Pour over chicken in crockpot. Cover and cook on low for 6 to 8 hours. Stir well, then serve over hot cooked pasta or rice.

 

[moreluck]

Southwestern Rice Bake

Ingredients:
3 cups cooked brown or white rice
1/2 pound ground beef, cooked and drained
1 1/4 cup sour cream
1 cup shredded Monterey Jack cheese, divided
1 cup shredded cheddar cheese, divided
1 can (4 ounce size) chopped green chilies
1/2 teaspoon salt
1/4 teaspoon pepper
Sliced ripe olives, chopped tomatoes and green onions, optional



Directions:
In a large bowl, combine the rice, beef, sour cream, 3/4 cup of Monterey Jack cheese, 3/4 cup of cheddar cheese, chilies, salt and pepper. Spoon into a greased 1-1/2-qt baking dish. Sprinkle with remaining cheeses.

Bake, uncovered, at 350F for 20-25 minutes or until heated through. Serve with olives, tomatoes and onions if desired.

 

[moreluck]

Chicken Paprikash

4 each drumsticks & thighs (about 2 1/2 lbs) skin removed
1 can (10 3/4 oz.) cream of mushroom soup
2 Tbls. paprika
1/2 cup nonfat sour cream

Place chicken in a 3 1/2 qt. or larger slow cooker. Stir soup and paprika in a small bowl until
blended. Spoon mixture over chicken to cover.

Cover and cook on low 8 hrs. until chicken is tender. Remove chicken with slotted spoon to
serving platter. Whisk sour cream into the cooking liquid. Serve sauce over chicken.

 

[moreluck]

Beefy Beany Cheesy Dip

1 lb lean ground beef
1 medium onion, chopped
2 (8 ounce) packages cream cheese, softened
1 (15 1/2 ounce) can black beans, drained and rinsed
1 (4 1/2 ounce) can chopped green chilies
1 cup sour cream
2 teaspoons ground cumin
1 teaspoon chili powder
1/4 teaspoon salt
1 (8 ounce) package shredded monterey jack pepper cheese
1 (8 ounce) package shredded sharp cheddar cheese, divided

1. Preheat oven to 350°. Lightly grease a 2-quart baking dish.
2. In a large skillet, combine ground chuck and onion; cook over medium-high heat until beef is browned and crumbled. Drain well.
3. Stir in cream cheese, beans and chiles. Cook over medium heat, stirring frequently, until combined. Remove from heat.
4. Stir in sour cream, cumin, chili powder, salt, pepper jack cheese and 1 cup of the cheddar cheese.
5. Spoon mixture into prepared dish; sprinkle with remaining cheddar cheese.
6. Bake 30 minutes, or until hot and bubbly.
7. Serve with corn chips.