What's Cookin' ??

[moreluck]

Awesome Texas Chili

2 lbs. chuck stew beef, cut into small chunks
2 tbs vegetable oil
1 can (15 oz) pinto beans, drained
12 oz. Tomato paste
1 cup chopped onion
3 garlic cloves, minced
1 green pepper, seeded and cut into two pieces
5-10 slices of pickled jalpeno pepper slices (depends on your heat preference)
1 bottle of beer and enough water to equal 2 1/2 cups
1 1/2 tbs. chili powder
1/2 tsp cumin
1/2 tsp red pepper
1/2 tsp oregano
1/2 tsp salt

In large pot, brown meat in oil, in two batches, draining off fat
after each batch. Return drained meat to pot.
Add rest of ingredients and bring to a boil, reduce heat to low and
simmer for 2 hours.

 

[moreluck]

Broccoli Cheddar Soup

• 2 tablespoons butter
• 3 cups chicken broth
• 1/2 cup onion, finely chopped
• 1/3 cup all-purpose flour
• 1 crushed garlic clove
• 1 1/4 cups 2% low-fat milk
• 1/2 teaspoon fresh ground pepper
• 2 cups grated sharp cheddar cheese
• 1 cup grated monterey jack cheese
• 16 ounces frozen chopped broccoli

1. 1. Melt butter in stock pot on medium, add onion and cook til' soft. Add pepper and garlic, and cook for a few minutes. Add broccoli and chicken broth. Bring to a boil, then simmer to broccoli is tender (10-15 minutes).
2. 2. In separate bowl, whisk flour into milk until completely dissolved. Stir into soup, stirring frequently ti'l thickened. Reduce heat to low, and then stir in cheese til smooth and heated through. Salt to taste.
3. Serves 4-5.

 

[moreluck]

Easy All-Day French Onion Soup
Ingredients:
3 large onions, thinly sliced
1 tablespoon butter, melted
1 tablespoon olive oil
1 teaspoon sugar
3 tablespoons flour
1/4 teaspoon pepper
4 cans (14 ounce size) ready to serve beef broth



Directions:
In 3-4 quart crockpot, combine onions, melted butter, olive oil, and sugar. Cover crockpot and cook onions on high heat for 30-40 minutes or until onions begin to brown around the edges. Stir thoroughly.

Sprinkle flour and pepper over the onions; mix well. Let cook for 15 minutes longer on high. Then add beef broth and stir again.

Cover crockpot and cook on low for 7-9 hours until onions are tender.

 

[moreluck]

Here is a chicken recipe that uses popcorn as a stuffing ... imagine that.
When I found this recipe, I thought it was perfect for people like me, who
just are not sure how to tell when poultry is thoroughly cooked, but not
dried out.

Give this a try.

4-5 lb. Chicken
1-cup melted butter
1-cup stuffing (Pepperidge Farm is best)
1-cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT)

Lightly salt and pepper to taste

Preheat oven to 350 degrees. Brush chicken well with melted butter, then
salt and pepper. Fill the cavity with the stuffing and popcorn.

Place in baking pan with the neck end towards the back of the oven.

Listen for the popping sounds. When the chicken's ass blows the oven door
open and the chicken flies across the room,
it's done.

 

[moreluck]

Skillet Ziti With Chicken and Broccoli



Roasted red peppers are sold in jars of different sizes. One 12-oz jar is enough for this recipe. Sun-dried tomatoes can be substituted for the roasted red peppers. This recipe also works well with penne.

• 1 lb boneless skinless chicken breast, sliced into 1-inch pieces
• table salt
• ground black pepper
• 3 tablespoons unsalted butter
• 1 onion, minced
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano
• 3 garlic cloves, minced
• 2 1/2 cups ziti pasta
• 2 cups low sodium chicken broth
• 1 cup milk
• 1 bunch broccoli, stems discarded, florets cut into 1-inch pieces
• 1 cup jarred roasted red pepper, rinsed and sliced 1/4 inch thick
• 1/2 cup parmesan cheese, grated
• 2 tablespoons lemon juice, fresh (optional)

1. Pat chicken dry, then season with salt and pepper. melt 1 tablespoons of the butter in a 12-inch skillet over medium heat. Add the chicken and cook until it is lightly browned but not fully cooked, about 4 minutes. Transfer the chicken to a bowl,.
2. Add 1 more tablespoons of the butter, the onion, red pepper flakes, oregano, and 1/2 teaspoons salt to the skillet. Cook until the onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds.
3. Sprinkle the ziti evenly into the skillet. Pour the broth and milk over the ziti. Cover and bring to a simmer, about 2 minutes.
4. Reduce the heat to medium-low and stir in the broccoli and roasted peppers. Cover and continue to simmer, stirring occasionally, until the pasta begins to soften and the broccoli turns bright green, about 8 minutes.
5. Stir in the chicken and any accumulated juice. Cover and continue to simmer until the chicken is cooked through, about 3 minutes longer.
6. Stir in the remaining 1 tablespoons butter, the Parmesan, and lemon juice. Season with salt and pepper to taste.

 

[moreluck]

Boston Market Meatloaf

1 c Tomato sauce
3/4 ts Salt
1 1/2 tb Kraft original barbecue
1/2 ts Onion powder
1 tb Granulated sugar
1/4 ts Ground black pepper
1 1/2 lb Ground sirloin; (10% fat)
1 ts Garlic powder
6 tb All-purpose flour
Instructions:

. 1. Preheat oven to 400 degrees.
2. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat.
3. In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.
4. Combine the remaining ingredients with the ground sirloin-- flour, salt, onion powder and ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat.
5. Load the meat into a loaf pan (preferably a meatloaf pan with two sections which allows the fat to drain, but if you dont have one of those a regular loaf pan will work). Wrap foil over the pan and place it into the oven for 30 minutes.
6. After 30 minutes, take the meatloaf from the oven, remove the foil and, if you arent using a meatloaf pan, drain the fat.
7. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center. Dont spread the sauce.
8. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving.

 

[moreluck]

Cheeseburger Pasta

• 1 lb lean ground beef
• 1 (10 3/4 ounce) can tomato soup
• 1 (10 3/4 ounce) can cheddar cheese soup
• 1 1/2 cups water
• 2 cups medium shell pasta, uncooked

1. Cook beef in a skillet over medium-high heat until browned, stirring frequently to break up meat.
2. Drain.
3. Stir in the soups, water, and pasta.
4. Heat to a boil.
5. Reduce heat to medium and cook for 10 minutes or until the pasta is tender, but still firm, stirring often.

 

[moreluck]

Fried Onion Rings


You can't make these fast enough.

• 3 very large onions
• cold water
• 1 cup all-purpose flour
• 1 teaspoon salt
• 2 eggs
• 2/3 cup milk
• 1 tablespoon canola oil
• canola oil for deep frying

Peel the onions and cut into half-inch slices. Separate into rings. Put onion slices into a container of cold water and refrigerate for half an hour. Drain well; batter will not adhere to wet onion rings.

Mix together flour and salt. Add the eggs, milk and tablespoon of oil, and beat until smooth. ​

With tongs, dip onion rings into batter, allowing excess to drip off. Deep fry in hot oil (375°friend), turning rings, until golden brown on each side, about 4 or 5 minutes. Be careful not to overcrowd your fryer. Drain on paper towels. Makes about 4 servings. ​

 

[moreluck]

Bob Evan's Sausage Gravy....
​

1 pound Bob Evans Farms Original Recipe Bulk Sausage
1/4 cup all-purpose flour
2 cups milk
salt & pepper to taste
8 prepared biscuits​

Crumble sausage into a large skillet. Cook over
medium heat until browned, stirring occasionally. Stir
in flour until dissolved. Gradually stir in milk. Cook
until thick and bubbly. Season with salt & pepper.
Serve over hot biscuits.​

 

[moreluck]

Spicy Sausage & Pepper Stew
3/4 lb. (12 oz.) reduced fat hot Italian sausage, cut into 1/2-inch-thick slices


1 medium green pepper, chopped (about 1 cup)
1 stalk celery, sliced
2 Tbsp. flour
1 can (14 oz.) reduced sodium beef broth
2 cans (14-1/2 oz. each) no-salt-added diced tomatoes, undrained
2 cans (15-1/2 oz. each) kidney beans, drained, rinsed

45 PREMIUM Unsalted Tops Saltine Crackers

Make It

COOK sausage, pepper and celery in large saucepan on medium-high heat 8 to 10 minutes or until sausage is no longer pink, stirring frequently; drain.
ADD flour; cook and stir 1 minute. Stir in broth, tomatoes with their liquid and beans. Bring to boil; reduce heat to low. Cover; simmer 20 minutes, stirring occasionally.
SERVE with crackers

 

[moreluck]

Puffy Chili Rellenos Quiche

Ingredients:

1 single-size pie crust
8 ounces shredded Monterey Jack cheese, divided
1 can (4 ounce size) whole green chilies, remove seeds and drained
4 eggs
1 cup half and half
1/4 teaspoon pepper
2 eggs separated
Taco sauce, if desired



Directions:
Heat oven to 425 degrees. Prepare 1 pie crust stick as directed on package for one crust 9 inch pie. Do not prick crust. Bake at 425 degrees for 5 minutes. If crust has developed bubbles, gently press down.

Sprinkle 1 cup cheese in partially baked crust. Layer with half the chilies (cut in large pieces and laid flat); repeat cheese and chilies layer again.

In medium bowl, beat 4 eggs, cream and pepper; pour over cheese mixture. Reduce oven temperature to 375 degrees and bake for 30 minutes.

In small bowl, beat egg whites until stiff. Fold in slightly beaten egg yolks just until blended.

Spoon egg mixture over hot filling, sealing to edge of crust. Return to oven and bake for 15 minutes or until golden brown. Serve with taco sauce, if desired.

 

[moreluck]

Crustless Breakfast Quiche Muffins


3 eggs
1 1/2 cups milk
1/2 cup baking mix
12 ounces sausage


1/2 cup cheddar cheese, shredded

1. Preheat oven to 350.
2. Brown sausage, breaking with a spoon. Drain well.
3. Mix egg, milk and baking mix. Season with salt and pepper.
4. Divide egg mixture between 12 greased muffin tins.
5. Divide sausage between muffin tins and cover with cheese.
6. Bake 15-20 minutes or until tooth pick inserted comes out clean.
7. Freeze left over muffins in single serving zip top bags. To reheat, place frozen muffins in microwave for approximately 60 seconds.

 

[moreluck]

Turkey Florentine

Ingredients:

3 tablespoons butter
3 tablespoons flour
1 cup milk
1/2 cup cream
Salt and freshly ground pepper to taste
3 tablespoons chopped onions
1 tablespoon olive oil
2 pounds spinach, cooked and chopped
1/4 teaspoon grated nutmeg
3 cups sliced cooked turkey
2 tablespoons grated Parmesan cheese



Directions:
Melt the butter in a saucepan, add the flour and stir with a wire whisk until blended.

Meanwhile, bring the milk and cream to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Season with salt and pepper.

In a skillet saute the onions in the oil until wilted. Add the spinach and saute briefly until the moisture has evaporated. Add the nutmeg and 1/2 cup of the sauce. Heat thoroughly but do not let boil.

Spoon the spinach onto a warm heat proof platter and arrange the sliced turkey on top. Stir a little Parmesan cheese into the remaining sauce and spoon over the turkey slices. Sprinkle with additional Parmesan cheese, dot with additional butter and brown lightly under the broiler.

 

[moreluck]

Chicken Fried Rice

1 tbsp oil
2 cups cooked cold rice
2 -3 eggs lightly beaten
2 tbsp soy sauce
3 green onions
1/2 cup shredded cooked chicken
1 clove garlic
1/2 cup frozen peas thawed
1 tsp grated fresh ginger
Instructions:

Heat half of the oil and scramble the eggs until thoroughly cooked. Remove from pan and set aside.
Heat the remaining oil and add onions, garlic and ginger. Saute for 30 seconds. Add rice and stir-fry for 2-3 minutes. Add soy sauce, chicken, peas, eggs and season to taste.
Cook for a minute, and serve while hot.

 

[moreluck]

BLT Pasta

Ingredients:

1 pint half-and-half
4 ounces blue cheese
Salt and freshly ground black pepper -- to taste
16 ounces hickory-smoked bacon -- cut into 1/2-inch pieces
1 large yellow onion -- chopped
2 cloves garlic -- minced
1 can (28 oz size) peeled tomatoes, drained and diced
1 pound linguine -- cooked al dente
2 tablespoons chopped flat-leaf parsley -- for garnish



Directions:
In a small saucepan, bring the half-and-half to a gentle simmer (do not boil). Add the blue cheese and stir until completely melted. Season with salt and pepper. Set aside and keep warm.

Cook the bacon in a large skillet over medium heat, stirring occasionally, until the edges are lightly browned, about 8-10 minutes. Drain off all but 2 tablespoons of the fat, then add the onion and garlic to the pan; saute until wilted, stirring occasionally, about 5 minutes. Stir in the tomatoes and cook 1 minute longer.

Add the warm cheese sauce to the skillet and mix thoroughly. Simmer for 5 minutes.

Place the linguine in a large serving bowl and toss with the sauce. Sprinkle with parsley and serve.

 

[moreluck]

Teriyaki Porkchops

• 4 pork chops
• 1/2 cup orange juice
• 1/4 cup soya sauce
• 1/4 cup water
• 2 garlic cloves, minced
• 2 tablespoons honey
• 1/2 teaspoon ginger

1. Combine all ingredients ,except meat, in a bowl then pour over chops.
2. Marinade for two hours.
3. Broil or grill.

 

[moreluck]

Clara's Kitchen Short Ribs

Ingredients:
3 pounds beef short ribs
***Baking Sauce***
1 bottle (14-ounce size) chili sauce or catsup
1 can (12-ounce size) cola
4 tablespoons Worcestershire sauce
1 teaspoon black pepper
1 teaspoon celery salt
2 tablespoons Hot Sauce



Directions:
Cook short ribs in boiling water about five minutes. This removes excess fat. Drain and place in baking dish.

Pour sauce over meat and cover. Cook at 325 degrees, basting often. Cook for about two hours or until meat is falling off bones.

 

[moreluck]

Steves Crock Pot Roast Beef/boston Butt Roast

1 4-5lb lean rump roast
1/3 c Real burgundy wine;
2 Cloves fresh garlic; minced
1/2 ts Celery salt
1/3 c Cold brewed coffee
1/2 ts Black pepper
1/3 c Soy sauce
1/2 ts Chili powder
Instructions:

This easy recipe makes a great after-church Sunday dinner. A high-quality cut of meat makes a great roast beef. However, using this method, even a lower quality cut, such as an English or Boston butt roast, will turn out tender and delicious. This roast will have a unique flavor imparted by my special marinade. Combine coffee, soy sauce and wine in a four quart crock pot and set on high. Place large pieces of waxed paper on your countertop and sprinkle evenly with spices and minced garlic (you may substitute garlic powder). Next, roll the roast around on the wax paper to evenly coat all surfaces. Pound spices into roast by lifting and dropping the roast on the wax paper. Gently place the roast in the crock pot. (There is no need to brown or sear the roast.). The roast should not be completely submerged in liquid. Cover and cook three and one half (3 1/2) hours on high or a little less for slightly pink. Serves 6-8. This method produces a thin, dark, and very delicious au jus. It should be spooned over the freshly sliced hot roast beef. If you need to cook a roast larger than 5 lbs, you will need to use the larger, 5-quart crock pot and increase the cooking time to 4 hours or more.

 

[moreluck]

Creamy Baked Chicken Breasts

4 Whole Chicken Breasts
1 c Herb seasoned stuffing mix
4 Swiss Cheese slices, 4"x4"
1/4 c Melted Butter
1 can Cream of Chicken Soup, 10 oz
Garlic powder (opt.)
1/4 c Dry White Wine
2 tb Parmesan cheese (opt.)
Instructions:

Arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. Top with cheese slices. Combine soup and wine; stir well. Spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. Drizzle butter over stuffing. If desired, sprinkle with garlic powder and Parmesan cheese. Bake at 350 for 45 to 55 minutes.

 

[moreluck]

Chicken & Corn Chowder

Ingredients:
2 tablespoons butter
1/4 cup onion, chopped
1/4 cup celery, chopped
1 jalapeno pepper, seeded and minced
2 tablespoons whole grain flour
3 cups 1% milk
2 cups skinless and boneless chicken, chopped
1 1/2 cup fresh or frozen corn kernels
1 teaspoon fresh thyme
OR
1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 can (14.75 oz size) creamed corn



Directions:
Melt butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeno and cook about 3 minutes or until tender.

Add flour and cook for 1 minute, stirring constantly. Stir in milk, chicken, corn, thyme, red pepper, salt and creamed corn.

Bring to a boil then reduce heat to medium and cook for about 5 minutes, stirring frequently.