What's Cookin' ??

[moreluck]

Amish Yumazuti "A real tasty dish, there are seldom any leftovers with this ground beef and noodle casserole."
INGREDIENTS:
1 pound ground beef
1 onion, chopped
3/4 cup chopped celery
1 tablespoon minced garlic
1/4 cup shredded Cheddar
cheese
1 (14.5 ounce) can stewed,
diced tomatoes
1 (12 ounce) package
uncooked egg noodles
1 (10.75 ounce) can
condensed cream of chicken
soup
DIRECTIONS:
1.Preheat the oven to 350 degrees friend (175 degrees C). Place noodles in a pot of lightly salted boiling water. Cook until al dente, about 8 minutes. Drain and set aside.2.Cook ground beef, onion, celery and garlic in a skillet over medium heat until meat is evenly browned. Drain off excess grease.3.Butter a 9x13 inch baking dish. Place half of the cooked noodles in the bottom of the dish. Cover them with half of the meat mixture, then half of the tomatoes. Spoon half of the cream of chicken soup over the tomatoes, then sprinkle half of the shredded cheese. Repeat layers, ending with cheese on the top.4.Bake for 1 hour in the preheated oven, or until cheese is browned and bubbly. Let stand for 10 minutes to set before serving.

 

[moreluck]

Marinated Oven-fried Chicken

2 1/2 pounds skinless chicken pieces
1/2 teaspoon celery salt
3/4 cup mayonnaise (I use Hellmann's) (you can use lowfat if desired)
1/2 teaspoon dry mustard
1 tablespoon lemon juice freshly squeezed
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt, or to taste
1/4 teaspoon sweet paprika
1 teaspoon Worcestershire sauce
1 1/2 cups dry bread crumbs
1/2 teaspoon Louisiana-style hot sauce, or to taste (I use Frank's or Crystal)
2 tablespoons flat leaf parsley, chopped
1/2 teaspoon garlic powder
Instructions:

In a large bowl, combine mayonnaise, lemon juice, salt, Worcestershire sauce, hot sauce, garlic powder, celery salt, dry mustard, pepper and paprika and mix well. Add chicken pieces and toss to coat. Cover bowl with plastic wrap and refrigerate for at least 4 hours (or up to 24 hours).

After marinating, remove chicken from refrigerator and toss to coat in marinade mixture once again (to make sure pieces are well-coated). Preheat oven to 350 degrees friend. Place breadcrumbs and parsley in a shallow dish, mixing together well. Roll marinated chicken pieces in crumb mixture to coat evenly on all sides. Place chicken pieces in a single layer on a large baking pan.

Bake, uncovered, about 45 to 55 minutes (depending on size of chicken pieces you're using) or until juices run clear when tested with a fork, gently turning pieces halfway through cooking time. Remove to a warm platter and serve.

 

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Chinese Chicken Salad Dressing

2 Tbls. sugar
3 Tbls. white vinegar
1 tsp. salt
1/2 tsp. pepper
2 Tbls. sesame oil

Combine all ingredients in a small jar and cover
tightly with lid. Shake vigorously to combine.
Pour over sald. Toss & serve.

 

[moreluck]

Another Meatloaf

2 lbs ground chuck
1 (10 1/4 ounce) can cream of mushroom soup
1 small onion, chopped fine
1 cup breadcrumbs
4 tablespoons ketchup
1/2 cup milk
2 eggs, beaten

Topping


1/4 cup ketchup

2 tablespoons brown sugar

1. Mix all ingredients well - split the mixture evenly between two loaf pans. Bake @ 350 degrees for 1 1/2 hours.
2. Before applying the topping pour off any grease (should be minimal if you use chuck). Mix ketchup & brown sugar together & spread evenly over the two loafs.

 

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Halushki

"Steaming hot egg noodles with chopped pork chop and cabbage, flavored with onion and garlic powder."
INGREDIENTS:
1 1/2 pounds pork chops
garlic powder to taste
salt and pepper to taste
1 onion, chopped
1 large head cabbage, cut into
squares
1 pound large egg noodles
1 tablespoon butter
DIRECTIONS:
1.Sprinkle pork chops with garlic powder, salt and pepper and place in a large greased sauce pan or deep skillet with chopped onion and fry until very brown and well cooked. It is ok if they stick a little, as the drippings are essential in this dish. When done, remove chops and set aside.

2.Add a little water to the saucepan or skillet and mix up the drippings a bit. Place cabbage into the pot, and allow to cook down completely.

3.In a separate large saucepan, boil the egg noodles in water until cooked. Drain noodles and mix in butter.

4.Cut up the pork chops to bite size pieces and set aside. When the cabbage has cooked down, add pork and cooked noodles and mix completely.

 

[moreluck]

Lemon Chicken Recipe

Ingredients

• 3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat

• 2 Tbsp lemon zest
• 1/3 cup lemon juice
• 2 cloves garlic, crushed
• 2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
• 1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
• 1 teaspoons salt
• 1 teaspoon black pepper

• 2 Tbsp melted butter
• Lemon slices for garnish

Method

1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.

2 Preheat oven to 425°friend. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.

3 Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear ( thighs 175°friend). Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.
Let rest, covered in foil, for 10 minutes before serving.

4 Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken.
Serves 4. Serve alone or with steamed rice.

 

[moreluck]

Easy Tip for Getting Corn Off the Cob

Method

To remove corn kernels from the cob using a bundt pan, stand the shucked corn cob upright, with the tip of cob placed in the center hole of the bundt pan.
Holding the cob steady, use a sharp knife and make long downward strokes on the cob, separating the kernels from the cob.
Many bundt pans have a stick-free interior. If this is the case with yours, be careful not to scratch the interior of the pan with your knife. If the knife scratches around the edges of the bundt pan hole, that shouldn't be a problem, as when you use a bundt pan baking, this area doesn't usually come in contact with the cake batter

 

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Taco Bake (Bisquick)

1 lb Ground beef
1/2 c Chopped onion
2 c Cheddar cheese (shredded)
1 Taco seasoning mix (
1 1/4 2 c "BISQUICK" Baking mix Oz)
1 c Milk
1 cn Tomato sauce (15 oz)
2 Eggs
1 cn Whole kernel corn, drained
Instructions:

Heat oven to 350 degrees. Cook ground beef and onion until beef is brown; drain. Spoon into ungreased 13x9x2" baking dish. Stir in taco seasoning mix (dry), tomato sauce and corn. Sprinkle with cheese. Stir remaining ingredients until blended. Pour over beef mixture. Bake 35 min or until light golden brown. Serve with sour cream, chopped tomato and shredded lettuce if desired.

 

[moreluck]

Bow-Ties with Spinach & Cherry Tomatoes

12 oz. bow tie pasta (farfalle)
3 Tbls. extra virgin olive oil
1 Tbls. minced garlic
1 bag (10 oz.) spinach, stems removed, leaves torn bite-size
1/2 tsp each salt & pepper
1 pint cherry tomatoes, halved
1/4 cup pine nuts
1/4 cup shredded parmesan

Cook pasta according to pkg. directions. Drain & set aside. Meanwhile, heat 1 Tbls. of olive
oil in skillet over med. heat. Add half the garlic; cook 30 seconds. Add half the spinach and half the salt & pepper; saute 1 minute, or until spinach wilts. Add remaining spinach and cook 'til wilted. Transfer to bowl with pasta.
Add remaining 2 Tbls. oil and rest of garlic; cook 30 seconds. Add tomatoes and remaining salt & pepper. Cook 1-2 minutes, or until tomatoes release their juices. Add to bowl with pasta.
Add remaining ingredients to bowl and toss to combine

 

[moreluck]

Rosemary Pork Roast

Ingredients:
3 pounds pork loin roast
2 tablespoons fresh rosemary
4 cloves garlic
1 teaspoon salt
1 teaspoon pepper
2 tablespoons butter
1 small onion, chopped
1/4 cup olive oil



Directions:
Trim fat from pork roast. Finely chop rosemary and garlic together.

Make 8 to 10 deep cuts, about 2 inches apart, in pork with sharp knife. Insert small amounts of garlic mixture in cuts.

Sprinkle roast with salt and pepper. Heat butter in shallow roasting pan in oven. Sprinkle with onion. Place pork in pan. Drizzle with oil.

Roast, uncovered, at 350F for 1 3/4 to 2 hours or until a meat thermometer registers 170F. Let stand 15 minutes before slicing.

 

[moreluck]

Dolly's Cowboy Beans

Ingredients:
1 pound ground beef
2 medium onions, chopped fine
1 small bell pepper, chopped fine
2 cans (16 ounce size) pork and beans
2 cups catsup
1 teaspoon vinegar
1/4 cup brown sugar, firmly packed
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon pepper



Directions:
Preheat oven to 350 degrees friend.

Brown ground beef, onions, and pepper in a 10-inch skillet. Add remaining ingredients.

Pour into baking dish and bake for about 15 to 20 minutes or until mixture is bubbly.

 

[moreluck]

Swiss Mushroom Orzo

Ingredients:
1 cup uncooked orzo pasta
1 cup shredded Swiss cheese
4 tablespoons cold butter, divided
2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sliced fresh mushrooms



Directions:
Cook the orzo according to package directions. Meanwhile, in a food processor, combine the cheese, 3 tablespoons butter, garlic, salt and pepper; cover and process until smooth.

In a large saucepan, saute the mushrooms in remaining butter until tender. Drain orzo and add to mushrooms. Stir in cheese mixture until melted.

 

[moreluck]

Traditional New York Pizzeria Dough & Sauce


***Dough***
1 cup lukewarm water
2 tablespoons milk
2 teaspoons brown sugar
1 teaspoon salt
1 tablespoon shortening
1 tablespoon corn meal
1 tablespoon extra virgin olive oil
1 package yeast
3 cups all-purpose flour or unbleached white flour
***Sauce***
2 cans (14.5 oz. size) whole peeled tomatoes (preferably Roma or Furmano's)
1 can (14.5 oz. size) pizza sauce (preferably Roma or Furmano's)
1/4 teaspoon dried oregano, crushed
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried marjoram, crushed
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper



Directions:
In a large bowl, mix water, milk, brown sugar, salt and shortening with an electric mixer on a low speed for about 1 minute.

Add corn meal, olive oil and yeast, and continue mixing it for one minute. Let it rest for 5 minutes.

Add the remaining flour and mix it with your hands.

Turn the dough out on a lightly floured surface and knead the dough about 8 to 10 minutes.

Form the dough into a ball and place it on the table around a warm place. Let it rest about 45 minutes to 1 hour.

Push down the dough and make a 12" to 14" circle with your hands or the pin roller, if you prefer.

Rub the olive oil on the baking sheet and place the pizza dough on it, let it rest for another 45 minutes.

Preheat your oven to 375F.

Brush the olive oil in the area of the pizza dough on the center, but not brush on the outer ring of the dough.

Spread the pizza sauce, seasonings, mozzarella cheese and your favorite toppings on the dough.

Place the pizza into the oven on the lowest rack, immediately reduce temperature to 375F and bake about 8 to 10 minutes.

Note: this recipe was created in Venice, Italy, and has been served by The Mini Italia New York Pizzeria since 1956.

 

[moreluck]

Chicken Katsu

• 2 lbs boneless skinless chicken breasts
• 2 tablespoons garlic salt
• 1/2 cup flour
• 2 eggs, beaten
• 2 cups panko (Japanese bread crumbs)
• 1 quart oil
• 1/3 cup catsup
• 1/4 cup soy sauce
• 1/4 cup sugar
• 1 1/2 teaspoons worcestershire sauce
• 1/8 teaspoon ground red pepper

1. To make katsu sauce, combine catsup, soy sauce, sugar, Worcestershire sauce and red pepper in a small bowl and set aside.
2. Flatten chicken pieces into 1/4 inch thick pieces.
3. Season chicken generously with garlic salt, ( season to taste) and let stand 15 to 30 minutes.
4. Set up three dredging pans. Place flour in the first, beaten eggs in the second and panko flakes in the third.
5. Heat about 2 inches of oil in a skillet to 350 degrees.
6. Dredge chicken in flour, dip in eggs and coat with panko in that order.
7. Fry chicken in batches until golden brown on both sides; drain on paper towels. Cut into one inch slices and serve hot with katsu sauce.
8. Pork can be substituted for chicken (tonkatsu).

 

[moreluck]

HAWAIIAN SKEWERS

1/2 lb shrimp, peeled, deveined and uncooked
1/2 lb bay or sea scallops
1 can pineapple chunks in juice
1 green bell pepper, cut into wedges
Bacon slices

Sauce
6 oz barbecue sauce
16 oz salsa
2 tbsp pineapple juice
2 tbsp white wine

Blend sauce ingredients until evenly mixed. Skewer pineapple chunks, shrimp, scallops, bell pepper wedges, and bacon slices folded. Baste skewer evenly on each side and grill. Cook until shrimp are a pink color. Serve with rice.

 

[moreluck]

Cowboy Stew

• 1 lb ground beef, browned
• 1 (7 1/2 ounce) package Spanish rice mix (I use Zatarain's)
• 1 (28 ounce) can crushed tomatoes
• 1 (14 1/2 ounce) can diced tomatoes (chili style)
• 1 (15 1/4 ounce) can whole kernel corn

1. Spray the bottom and sides of crock pot with non-stick cooking spray.
2. Layer the browned ground beef, rice mix, crushed tomatoes, diced tomatoes (do not drain), and corn in crock pot. Do not stir.
3. Cover and heat on low for 4 hours or until rice is tender. Stir well and serve.

 

[moreluck]

Chicken Bake with Tomato and Melted Brie

Ingredients
8 ounces long-grain white rice
1 tbs olive oil
1 jar good-quality tomato passata or pasta sauce
1 medium onion finely chopped
Salt and pepper
6 ounces mild pancetta or bacon chopped
2 ounces chopped fresh basil leaves (plus a few extra to garnish)
4 - 6 oz small single chicken breast fillets diced
8 ounces brie cheese sliced
1 garlic clove crushed
Instructions:

Method
Preheat oven to 350F.
Heat the oil in a medium ovenproof frying pan or casserole dish over medium heat. Add the onion and cook for 1-2 minutes or until just starting to soften. Add pancetta and cook for 2 minutes. Add the chicken and garlic, and cook, stirring, until chicken is lightly browned. Stir in the rice, tomato passata and 2 cups water. Season with salt and pepper and bring to the boil. Cover the pan with a lid or some foil and place in preheated oven to bake for 30 minutes or until most of the liquid has been absorbed. Stand the pan, covered, on the bench for 5 minutes to absorb excess liquid. Stir in the basil.
Preheat grill to high. Place the brie, slightly overlapping, on top of the rice and place under the grill for 5 minutes until the cheese starts to melt and turn golden. Garnish with the basil leaves.

 

[moreluck]

Italian Noodles and Chicken

From Richard Simmons CookBook: Food Mover

• 1-2 fresh garlic cloves, crushed
• 1 teaspoon olive oil
• 1/4 teaspoon oregano
• 1/4 teaspoon salt
• 3 ounces cooked boneless chicken breasts, grilled, cubed
• 1 cup canned tomato, diced
• 1 cup no yolk noodles, cooked

1. Heat oil in non-stick pan.
2. Add crushed garlic and saute for 1 min.
3. Add tomatoes, salt, oregano and cubed chicken.
4. Cover and let simmer for about 10 minutes.
5. Mix in the cooked noodles and serve.

 

[moreluck]

Mom's Macaroni Supreme

• 1 lb smooth rigatoni pasta
• 2 cups half-and-half
• 3 cups milk
• 1/2 cup butter
• 1 1/2 teaspoons salt
• butter
• grated parmesan cheese

1. Cook pasta according to package directions however cook until al-dente- or approximately 2 minutes less that it says to cook. Drain noodles. Do not rinse.
2. Take a 9x13" pan and butter well. Sprinkle parmesean cheese on bottom of pan and set pan aside.
3. Heat half and half, milk, butter and salt together over medium heat until hot. DO NOT BOIL. ( A non-stick pot is great so that the milk won't stick and burn on the bottom.) Take out 1 cup of the milk / butter mixture and set aside.
4. Stir pasta into hot milk mixture and cook over medium heat until pasta and milk thickens, about 20 minutes.
5. Pour pasta into prepared pan. Drizzle the reserved 1 cup milk mixture over top. Sprinkle parmesan cheese on top.
6. Bake at 400' for 25 minutes or until top is beginning to brown and it is bubbly.
7. Cut into squares and scoop out to serve.

 

[moreluck]

Three-Pepper Steak

• 1 boneless beef top round or beef flank steak (about 1 pound)
• 3 tablespoons reduced sodium soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon brown sugar
• 1 1/2 teaspoons sesame oil
• 1/4 teaspoon red pepper flakes
• 3 tablespoons vegetable oil, divided
• 1 small red bell pepper, cut into 1/2-inch strips
• 1 small green bell pepper, cut into 1/2-inch strips
• 1 small yellow bell pepper, cut into 1/2-inch strips
• 1 small onion, cut into 1-inch pieces
• 2 garlic cloves, finely chopped
• hot cooked rice

1. Cut beef in half lengthwise, then crosswise into 1/4-inch-thick slices. Set aside.
2. Combine soy sauce, cornstarch, brown sugar, sesame oil and red pepper flakes in medium bowl; stir until smooth. Add beef and toss to coat.
3. Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over high heat. Add bell peppers; stir-fry until crisp-tender. Remove to large bowl.
4. Add 1 tablespoon vegetable oil and heat 30 seconds. Add half of beef mixture to wok; stir-fry until well browned. Remove beef to bowl with bell peppers.
5. Repeat with remaining 1 tablespoon vegetable oil and beef mixture. Reduce heat to medium.
6. Add onion; stir-fry about 2 minutes or until softened. Add garlic; stir-fry 30 seconds. Return bell peppers, beef and any accumulated juices to wok; cook until heated through.
7. Spoon rice into serving dish; top with beef and vegetable mixture.