What's Cookin' ??

[moreluck]

Bubba Gump's Beer-Broiled Shrimp


2 lbs unpeeled large raw shrimp
3/4 cup beer
2 tablespoons chopped fresh parsley
2 tablespoons vegetable oil
1 tablespoon worcestershire sauce
1 teaspoon worcestershire sauce
1 garlic clove, minced
1/8 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot sauce

1. Peel and devein shrimp, leaving tails intact.
2. Combine beer & remaining ingredients in a large shallow dish; add shrimp, stirring gently to coat.
3. Cover & marinate in fridge for 2-3 hours, stirring occasionally.
4. Drain shrimp and discard marinade.
5. Thread neck & tail of each shrimp onto six 14 inch skewers so that the shrimp lie flat.
6. Place skewers on a lightly greased rack of a broiler pan.
7. Broil 5-1/2 inches from heat (w/electric oven door partially opened) 3 minutes; turn & broil an additional 1-2 minutes or until shrimp turn pink.

 

[moreluck]

Oven Porcupines

Ingredients:

1 lb ground beef
1/2 cup uncooked rice
1/2 cup water
1/3 cup onion, chopped
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 (15 ounce) can tomato sauce
1 cup water
2 teaspoons worcestershire sauce
Directions:

1. Heat oven to 350. Mix meat, rice, 1/2 cup water, onion, salts, garlic and pepper. Shape mixture by rounded tablespoons into balls. Place meatballs in ungreased baking dish. (8x8) Stir together reamaining ingredients. Pour over meatballs. Cover with foil. Bake 45 minutes. Uncover, bake 15 minutes more.

 

[moreluck]

Mexican Chicken Chili With Rice

Ingredients:
4 boneless skinless chicken breasts (can be frozen)
1 packet (1 1/4 ounce size) taco seasoning mix
1 can (32 ounce size) diced tomatoes
1 can (15 ounce size) kidney beans, undrained
1 can (15 ounce size) corn (or frozen equivalent)
chopped onion (optional)
sour cream (optional)
cheddar cheese (optional)
2 cups rice (uncooked)



Directions:
Place chicken breasts in bottom of crock pot. Top with seasoning mix, diced tomatoes, kidney beans, and corn. Cook on Low 8 hours.

With two forks shred the chicken in the crock pot.

Cook rice according to directions on box. Put rice in bowl and serve chicken mixture on top of the rice.

Top with chopped onion, sour cream, cheese, or crumbled tortilla chips, if desired.

 

[moreluck]

Easy Goopy Good Chicken

Ingredients:
4 de-boned & skinned chicken breast halves
1 can cream of chicken soup
1 can (8 oz. size) sliced mushrooms
1/8 cup chopped green onion
1/2 can (5 oz. size) Carnation milk
1/4 cup white cooking wine



Directions:
In a greased casserole dish place chicken breast. Mix remaining ingredients and pour over chicken and bake at 350 for 1 hour to 1-1/4 hours or until chicken test done.

 

[moreluck]

Chicken Pineapple Oriental

Ingredients:
1 1/2 pound chicken tenders, cut in 1-inch pieces
2/3 cup pineapple preserves
1 tablespoon teriyaki sauce, PLUS
1 teaspoon teriyaki sauce
2 cloves garlic sliced thinly
1 tablespoon dried minced onion
OR
1 bunch fresh green onions, chopped
1 tablespoon lemon juice
1/2 teaspoon ginger
1 package (10 ounce size) sugar snap peas, thawed



Directions:
Place chicken pieces in slow cooker. Combine preserves, teriyaki sauce, garlic, onion, lemon juice, and ginger; stir well. Spoon over chicken, toss to coat.

Cover and cook on low 6 to 7 hours. Add peas last 30 minutes.

 

[moreluck]

BBQ and Cheddar Foil Chicken Dinner


3 tablespoons barbecue sauce
4 small boneless skinless chicken breast halves (1 pound)
2 small unpeeled red potatoes, thinly sliced
1 red bell pepper or green bell pepper, seeded and sliced
1 green onion, finely chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups shredded reduced-fat cheddar cheese

1. Preheat oven to 375°friend
2. Place a foil sheet, approximately 12x12 inches, on a work surface. Spoon about 1 teaspoon of the barbecue sauce in the center of the foil sheet. Place one chicken breast half over barbecue sauce and spread another teaspoon of sauce over chicken. Top with a quarter of the potato, bell pepper and onion. Sprinkle with a little of the salt and pepper.
3. Fold foil in half to cover contents; make narrow folds along edges to seal. Repeat with remaining ingredients to assemble three more packets. Place packets on a baking sheet and bake for 35 minutes.
4. Open foil packets with scissors and carefully pull back edges (contents may be very hot). Sprinkle a quarter of the cheese over the top of each chicken breast half and return to oven, unsealed, for 2 minutes or until cheese is melted. With a spatula, transfer the contents of each packet onto individual serving plates, if desired.

 

[moreluck]

Low & Slow Oven Baked Ribs - Super Simple!



2 baby back rib racks ( favorite are baby back ribs, but this works well with St. Louis style ribs too)
1 cup barbecue sauce

1. Preheat oven to 200 degrees.
2. Season your ribs with Dale's, your favorite rib rub, grill seasoning, or simply salt and pepper.
3. Place ribs, meat side down, in baking dishes.
4. Cover the baking dishes with aluminum foil and place in the oven.
5. If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.
6. Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands of you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
7. Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 15-20 minutes.
8. Remove from oven and serve them up with a side of potato salad and some baked beans.

 

[moreluck]

Easy Spinach Ravioli Bake


2 cups spaghetti sauce
1 (25 ounce) package frozen sausage-filled ravioli or ravioli, of your choice
2 cups shredded part-skim mozzarella cheese 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/4 cup grated parmesan cheese

1. Preheat oven to 350.
2. Place 1 cup spaghetti sauce in a greased shallow 2-qt baking dish. Top with half of the ravioli, mozzarella cheese, spinach and Parmesan cheese. Repeat layers.
3. Bake, uncovered, at 350 degrees for 40 - 45 minutes or until heated through and cheese is melted.

 

[moreluck]

Cheeseburger Soup

INGREDIENTS:

• 1 pound extra-lean ground beef
• 2 to 3 teaspoons olive oil
• 1 large onion, yellow or sweet, chopped
• 1 cup diced celery
• 1/2 cup diced sweet red bell pepper
• 1/2 cup julienne sliced carrots
• 3 medium yellow or red potatoes, peeled, cubed, about 3 to 4 cups
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon dried herb seasoning blend or dried leaf basil
• 1 quart chicken broth
• 4 tablespoons butter
• 1/3 cup flour
• 2 cups half-and-half or milk
• 8 ounces sharp Cheddar cheese, shredded or cut in cubes
• salt and pepper, to taste

PREPARATION:

Brown ground beef, onion, and celery in a large saucepan or stockpot; add a little olive oil if necessary. Add the diced red bell pepper and cook for 1 minute longer. Add the chicken broth, carrots, potatoes, parsley, and basil or herb seasoning blend. Bring to a boil. Reduce heat to low; cover and simmer for 30 minutes, or until vegetables are tender. In a saucepan, melt butter over medium low heat; stir in flour until smooth, about 30 seconds. Slowly stir in the half-and-half or milk. Stir in cheese. Continue cooking, stirring, until cheese is melted and the mixture is thick and begins to bubble. Stir the milk mixture into the soup mixture until well blended. Taste and add salt and pepper as needed. Heat thoroughly. Serve with biscuits or crusty rolls. Serves 6 to 8.

 

[moreluck]

Creamy Chicken, Peas and Noodle Toss

2 cups egg noodles, uncooked
1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
1/2 cup milk
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
1 cup frozen peas
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Colby & Monterey Jack Cheese, divided

COOK noodles in medium saucepan as directed on package. MEANWHILE, cook chicken in medium nonstick skillet sprayed with cooking spray on medium-high heat 5 min. or until cooked through, stirring occasionally. Add Neufchatel cheese and milk; cook and stir 1 to 2 min. or until Neufchatel cheese is melted and mixture is well blended. Add soup and peas; cook 5 min., stirring occasionally. DRAIN noodles; return to saucepan. Add chicken mixture and half of the shredded cheese; cook until shredded cheese is melted and mixture is well blended. Sprinkle with the remaining shredded cheese.

 

[moreluck]

Slow-Cooker Melt-In-Your-Mouth Short Ribs


3 lbs beef short ribs, cut into serving-sized pieces
2 tablespoons packed brown sugar
3 garlic cloves, minced
1 teaspoon dried thyme leaves, crushed
1/4 cup all-purpose flour
1 (10 1/2 ounce) can condensed French onion soup
1 (12 fluid ounce) bottle dark beer or beer

1. Place the beef into a 3 1/2- to 6-qt. slow cooker.
2. Add the brown sugar, garlic, thyme and flour.
3. Toss to coat.
4. Stir the soup and ale in a small bowl.
5. Pour over the beef.
6. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
7. Serve with the mashed potatoes or noodles, if desired.

 

[moreluck]

Slavinken

Ingredients:
1/4 teaspoon ground nutmeg
1 cup lean ground pork
2 tablespoons fine dry breadcrumbs
1 teaspoon salt
12 slices bacon
1/2 teaspoon ground mace
8 toothpicks
1/4 teaspoon ground pepper

Instructions:

Preparation:

Mix the pork, salt, spices and bread crumbs well. Form 4
cylinder-shaped rolls. For each roll, place 2 slices of bacon parallel on the counter. Roll the bacon slices around the meat roll, then fold a third slice of bacon lengthwise around the meat roll to cover the ends. Fasten this slice with 2 toothpicks, 1 at each end. Place the bacon rolls on a cookie sheet. Bake in a preheated oven at 350 degrees friend. for 1/2 hour. Remove toothpicks and serve.

 

[moreluck]

Chuckwagon BBQ Rice Round-Up


1 lb lean ground beef
1 (6 7/8 ounce) box beef flavored Rice-A-Roni
2 tablespoons butter or margarine
2 cups frozen corn
1/2 cup barbecue sauce
1/2 cup shredded cheese

1. Over medium-high heat brown the beef until completely cooked, remove from pan and drain grease; set aside.
2. Using the same pan melt butter or margarine and saute rice mixture until browned.
3. Stir in water, corn and seasoning from rice; bring to a boil. Reduce to simmer cover and cook for 15-20 minutes or until rice is done/tender.
4. Stir in BBQ sauce and ground beef, sprinkle with cheese and cover. Turn off heat and leave on stove for 3-5 minutes or until cheese is melted.

 

[moreluck]

Green Chile Stuffed Chicken Breasts

Ingredients:
4 boneless skinless chicken breasts -- pounded thin
3 ounces cream cheese
3/4 cup shredded cheddar or monterey jack cheese
1 can (4 oz size) chopped green chilies
1/2 teaspoon chili powder
salt and pepper
1 can cream of mushroom soup
1/2 cup hot enchilada sauce



Directions:
In a bowl, combine the cream cheese, green chilies, chili powder, salt and pepper.

Place a generous dollop on each flattened chicken breast, then roll up.

Place chicken in crockpot, seam side down.

Top chicken breast rolls with remaining cheese mixture, soup and enchilada sauce.

Cover and cook on low for 6-7 hours.

 

[moreluck]

Easy Chile Rellenos Casserole

Cooking spray
2 (7oz.) cans whole chiles
5 cups grated Monterey Jack cheese
4 cups grated cheddar cheese
8 eggs
2 (12oz.) cans evaporated milk
1/2 cup flour
1 tsp. salt

Coat a 9x13 baking dish with cooking spray. Put half the cheese on the bottom. Open the whole chiles and lay them on top of the cheese. Layer the rest of the cheese on top. Beat together eggs, flour, milk and salt; pour over cheese and peppers. Bake uncovered at 350 drgrees for 45 mins. or 'til fully set.

 

[moreluck]

2 cups flour
2 cups brown sugar
1/2 cup butter
1 cup chopped nuts
1 to 2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla
1 egg
2 cups apples, peeled and chopped
http://www.northpole.com/Kitchen/Cookbook/rec0540.html#
In large bowl, combine flour, brown sugar, and butter. Beat until crumbly. Stir in nuts. Press 2 3/4 cups of mixture in bottom of ungreased 13x9x2 "pan. To remaining mixture, add cinnamon, soda, salt, sour cream, vanilla and egg; mix well. Stir in apples. Spoon evenly over base. Bake for 30-40 minutes at 350 degrees. Serve with whip cream or ice cream.

 

[moreluck]

Chicken Stroganoff


4 boneless skinless chicken breasts
3 tablespoons olive oil
1 large onion, thinly sliced
8 ounces mushrooms, sliced
1 1/4 cups sour cream
1 dash salt
1 dash pepper
1 tablespoon fresh parsley, chopped, to garnish

1. Place chicken breasts, one at a time, between two sheets of plastic wrap & flatten each to a thickness of 1/4 inch with a rolling pin.
2. Cut into 1-inch strips diagonally across the fillets.
3. In large frying pan, heat 2 tablespoons of oil, & cook sliced onion slowly until soft but not colored.
4. Add mushrooms & cook until golden brown, then remove & keep warm.
5. Increase heat, & add remaining oil.
6. Fry chicken very quickly, in small batches, for 3-4 minutes until lightly colored. Remove & keep warm while frying remaining chicken.
7. Return all chicken, onions & mushrooms to frying pan & season with salt & pepper, then stir in sour cream & bring to boil.
8. Sprinkle with fresh parsley & serve immediately.

 

[moreluck]

TEX-MEX MACARONI CASSEROLE

8 oz elbow macaroni, cook al dente, drained
1 lb ground beef
1 chopped onion
1 pkg taco seasoning
1 cup water
1 (15 oz) can tomato sauce
1 (4 oz) can green chilies
1 cup frozen whole kernel corn
2 cups shredded cheddar cheese

While pasta is cooking, brown beef and onion in a skillet over medium-high heat; drain. Add next 3 ingredients and bring to a boil and simmer 10 minutes. Stir in macaroni, chilies and corn. Pour mixture into a 13x9 inch baking pan and top with cheese. Bake at 350 for 30-35 minutes or until heated through.

 

[moreluck]

Donna's Chicken Divine

3/4 lb skinless chicken breast
1 can whole green beans
2 to 3 large potatoes (cut into small pieces)
1 stick of butter (melted)
1 package of Italian dressing mix (any kind)

In the middle of a 8x13 pan place the chicken breasts. Pour the can of green beans on one side of the pan, and place the cut up potatoes on the other side of the pan. (Both of these should almost cover the chicken.) Then mix the melted butter and the Italian dressing mix together. Pour the mixture over the entire pan. Cook uncovered at 350 degrees for 45 minutes to an hour or until the chicken is no longer pink and potatoes are done. Makes 3 to 4 servings.

 

[moreluck]

Baby Back Pork Ribs with Barbeque Sauce

3 racks Pork baby back ribs for a hungry crew use one rack per person
2 cups Ketchup
1/2 cup Vegable oil
1/2 cup Dark corn syrup
1/2 cup Vinegar
1/2 cup Molasses-dark
Salt
2 teaspoon Smoke flavoring
Black pepper
1/2 cup Vegtable oil
Instructions:

Remove ribs from packaging and using a sharp knife remove the membrane from the back of the ribs. This is a thin white membrane which once started can be peeled from the rib rack.

Preheat oven to 385 degrees

Place the ribs. meat side down, in a large baking or broiling pan so they do not over lap. Use two pans if needed. Note: If you cover th pan(s) with non-stick aluminum foil it will make clean up much easier.

Coat ribs with oil and vinegar. sprinkle generously with salt and pepper. Turn ribs over so the meat side is up and coat with oil, vinegar, salt and pepper.

Place pan(s) in pre-heated oven uncovered and bake for 45 minutes. Reduce heat to 325 degrees for an additional 45 minutes.

When ribs are brown and meat has started to pull away from the bones remove pan(s) from oven and carefully pour off grease from the pans. Coat ribs generously on both sides with the barbeque sauce and return to the oven for about 15 minutes or until barbeque sauce has begun to thicken and glazed.

Remove from oven and cut into pieces (3-4 ribs) and serve immediately.

BARBEQUE SAUCE:

Place the last five ingredients into a 1-1/2 quart sauce pan. Bring to a boil stirring occasionaly. Once sauce has boiled reduce heat and let simmer for about 15minutes stirring occasionally to avoid burning. Remove from heat and cover until needed to coat the ribs. Re-heat the remaining sauce and serve at the table with the ribs.