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[moreluck]

Paprika Roast Chicken w/ Sweet Onion
Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 1/2 tablespoons paprika
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne
• 1 whole chicken (about 3 1/2 pounds), cut into serving pieces
• 1 sweet onion, cut into 1/2-inch wedges

Preparation:

Preheat oven to 500°friend with rack in upper third.
Mix oil with spices, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a large bowl, then add chicken and onion, tossing to coat. Arrange chicken, skin side up, and onion in a 3-quart shallow baking dish.
Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.

 

[moreluck]

Easy Beef Stroganoff

This recipe was taken and adapted from The Lady & Sons Savannah Country Cookbook by Paula H. Deen.

• 6 tablespoons all-purpose flour
• 2/3 cup water
• 4 tablespoons butter
• 2 lbs stewing beef or boneless beef cubes
• 1 (10 1/2 ounce) can condensed cream of mushroom soup
• 1 (10 1/2 ounce) can condensed French onion soup
• 1 cup sour cream
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1/2 (16 ounce) bag egg noodles

1. Mix the flour and water together and put aside. Heat the butter in a large skillet. Season the beef with the garlic salt and pepper and add to the skillet. Brown the beef on both sides. Add the cream of mushroom soup, french onion soup, flour mixture and 1 soup can of water to the skillet. Simmer the mixture stiring constantly until thickened, if too thick add a little water until it reaches the consistancy you want. Simmer for 45 minutes. Add the sour cream and heat through, till bubbling. Serve over the cooked egg noodles.

 

[moreluck]

Sticky Chicken

Ingredients:
1/2 cup balsamic or cider vinegar
1/2 cup soy sauce
1/2 cup sugar
2 cloves garlic, minced
1 tablespoon grated fresh gingerroot
3 pounds boneless, skinless chicken breasts or assorted chicken pieces, with just the skin removed



Directions:
Combine all ingredients except the chicken in a shallow baking dish and stir until sugar dissolves. Add the chicken and turn to coat well. Cover the dish and chill in refrigerator for 24 hrs.

The next day, transfer the chicken and marinade to a large heavy nonstick skillet. Bring to a boil over medium heat. Reduce heat to low, cover the skillet and simmer for 15 minutes, stirring each piece occasionally. Check the breasts for doneness and remove to a shallow pan as they test done. If you are cooking chicken parts instead, the dark meat pieces will take a little longer to cook - as much as 15 more minutes. Just keep checking.

Cover the cooked chicken and place in warm oven to keep warm. Turn up heat to medium and cook the marinade remaining in skillet until syrupy, stirring constantly, about 10 minutes.

Return chicken to the skillet, coat it with the sauce, and serve immediately - with lots of hot cooked rice.

 

[moreluck]

Santa Fe Eggs

Ingredients:
8 large, fresh eggs
1 can (4 ounce size) diced green chiles
1/2 cup milk
1 cup grated Cheddar cheese



Directions:
Put all ingredients into a blender on low for 1 minute. Pour all into a greased casserole.

Bake for 1 hour at 325 degrees friend.

Serve at once.

 

[moreluck]

Pasta with Ricotta & Herbs

1 (15oz.) container low-fat ricotta cheese
2/3 cup non fat milk
1/2 cup grated parmesan cheese
2 tsps. olive oil
1 cup chopped onion
2 garlic cloves, minced
1/2 cup chopped fresh basil
1/4 cup chopped fresh chives or green onions
1/4 cup chopped fresh parsley
12 oz. rotelle or fusilli pasta, freshly cooked
salt & pepper

Blend ricotta, milk and parmesan in processor 'til smooth. Heat oil in large skillet over med-high heat. Add onion; saute until beginning to brown, about 5 mins. Add garlic and sute 2 mins. Add ricotta mixture, basil, chives or parsley to skillet; stir until heated through about 5 mins. Mix in the cooked pasta. Season with salt & pepper to taste.

 

[moreluck]

Cheesy Scalloped Potatoes

2 lbs. Yukon gold or baking potatoes
1 1/2 cups (6 oz.) shredded sharp cheddar
1 jar (15-16 oz) Alfredo sauce
1/3 cup chopped chives
1/2 cup milk
1/8 tsp. each cayenne & ground nutmeg

Heat oven to 350. Coat shallow 2 qt. baking dish with Pam. Thinly slice potatoes.
Reserve 1/4 cup cheese. Mix potatoes with remaining ingredients in large
bowl. Spoon into prepared baking dish, cover with foil; bake one hour.

Remove foil from dish sprinkle with reserved cheese. Bake 20-30 mins more until potatoes
are tender and mixture is bubbly. Let stand 15 mins.

 

[moreluck]

Oriental Pasta Salad

2 cups elbow macaroni, uncooked
2 large carrots, cut into 1-inch strips
1 cup snow peas, cut in half
2 green onions, chopped
1/2 cup thinly sliced red pepper
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon cider or red wine vinegar
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon black pepper

Cook macaroni according to package directions. Drain and rinse in cold water. Place in large bowl and add carrots, peas, onions and red pepper. In a small bowl, whisk mayonnaise, sour cream, cider or red wine vinegar, soy sauce, ginger, and black pepper until smooth. Pour over salad and toss to coat. Cover and refrigerate for 1 hour. Makes about 7 servings.

 

[moreluck]

Chicken in Cream

• 3 tablespoons butter or margarine
• 1 small onion, thinly sliced
• 1/4 cup flour
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/8 teaspoon basil
• 4 boneless skinless chicken breast halves
• 1 cup chicken broth
• 1/2 cup heavy cream
• 8 ounces fresh large mushrooms, sliced
• 16 ounces whole pimientos, drained, cut into strips
• 2 tablespoons sherry wine

1. Melt 1 tlbs butter in large, deep skillet. Add onion and cook until tender, Remove and reserve.
2. Mix flour, paprika, salt, nutmeg and basil in a gallon size plastic bag. Put chicken in bag and shake until well coated.
3. Heat broth in small pan. Melt remaining butter in skillet. Add chicken and cook over med high heat 2 minutes, turning once until light brown.
4. Slowly add hot broth. Cover and simmer over low heat 10 minutes or until chicken is tender. Slowly add cream, increase heat to med low and simmer gently, uncovered 5 minutes longer.
5. Remove chicken to hot platter. Stir in reserved onions, mushrooms, pimentos and sherry into skillet. Increase heat to high and boil gently 3-4 minutes until slightly thickened. Pour over chicken.

 

[moreluck]

Rigatoni With Red Peppers And Italian Sausage

Ingredients:

3/4 pound Italian sausage
2 tablespoons vegetable oil
3 cloves garlic, minced
2 medium onions, chopped
4 red peppers, cut in chunks
4 green peppers, cut in chunks
1/2 teaspoon hot red pepper flakes
salt
1 pound rigatoni pasta
1/4 cup unsalted butter
1/2 cup grated Parmesan cheese
black pepper, to taste



Directions:
Prick sausage all over with fork or sharp knife. Arrange in large saucepan and cover with water. Bring to boil, skimming surface of liquid to remove excess fat. Cook gently 30 minutes. Remove from heat, cool off in a cold water rinse and remove skin; cut into 1/2 inch slices.

Meanwhile, prepare other ingredients and bring large pot of water to boil.

In large skillet, heat oil; cook garlic and onions over medium heat without browning. Add peppers and red pepper flakes; cook until peppers are slightly softened.

Add sausage slices and heat through. Cook gently, stirring occasionally, while pasta is cooking. When large pot of water starts to boil, add 1 T. salt and pasta. Cook 8 to 12 minutes or until tender but firm, stirring often to prevent noodles from sticking to pot. Drain well and place in pasta bowl or on platter.

Add sausage mixture, butter, cheese and salt and pepper to taste; toss well.

 

[moreluck]

Beef Noodle Skillet

6 cups Broad egg noodles uncooked
1 can (10 oz) Mushrooms undrained
1 lb Ground beef, lean
1 can (10 oz) Tomato soup
1 cup Onions sliced
1/2 cup Philadelphia Brand Cream Cheese Spread
1/2 cup Green bell pepper chopped
1 tbsp Worcestershire sauce
Instructions:

Cook noodles as directed on package.

Brown meat in skillet, drain. Add onions & peppers; cook & stir until tender. Stir in mushrooms, soup, cream cheese, & worchestershire sauce; cook 5 minutes or until heated through.

Drain noodles; place on platter, top with meat mixture garnish with chopped parsley if desired.

 

[moreluck]

A recipe is a series of step-by-step instructions for preparing ingredients you forgot to buy, with utensils you don't own, to create a dish the dog wouldn't eat.

 

[moreluck]

Delicious Crockpot Chicken

• 3 chicken breasts, 1/2 breasts, skinless and bone in (frozen ok)
• 14 1/2 ounces diced tomatoes, flavored
• 1 large onion, quartered
• 3 garlic cloves, peeled
• 1 (15 1/2 ounce) can cannellini beans or white kidney beans, drained
• 1 cup water

1. Place frozen chicken in crockpot and surround with remaining ingredients.
2. Turn crockpot on low for 8 hours.
3. Serve with vegetables, pasta or polenta. Delicious!
4. Enjoy!

 

[moreluck]

Dads Swedish Meatballs

2 pounds Hamburger
1 teaspoon Worcestershire sauce
4 tablespoons Parsley flakes
1 bottle Kraft (Hickory or Smokey BBQ Sauce
1 teaspoon Lawrys seasoning
1 dash Oregano
1 teaspoon Pepper fresh ground
1 dash Thyme
1 1/2 teaspoons Salt
1 dash Tabasco sauce
1 teaspoon Celery Seed
3 shakes Garlic powder
Instructions:

Mix all the ingredients with the hamburger EXCEPT THE BBQ
Add enough BBQ to moisten the meat
Marinate for a couple of hours
Roll into bite size balls
Melt ? stick butter in a skillett
Roll the balls around in butter until browned
Pour off grease
Pour in the remaining BBQ sauce and simmer and stir occasionally until done

 

[moreluck]

Macaroni Bechemel

• 1 lb penne macaroni
• 1 cup flour
• 1/4 cup butter
• 4 cups milk
• 1 1/2 lbs ground beef
• 6 ounces tomato paste
• 1 large onion
• salt
• pepper

1. Boil macroni as directions on the box.
2. In a sauce pan melt butter and stir in flour until lightly browned, then pour in milk a little at a time stir out any lumps. Always stirring so it doesn't burn. Add salt and pepper to taste.
3. Brown onions and stir in groundbeef until its no longer pink add in the tomatoe paste and stir for 30 seconds. Add salt and pepper to taste.
4. Oil a 9x13 pan and put some bachamel sauce on the bottom and then pour half the macaroni on top of that. Then all of the groundbeef in the center and then the remaining noodles and sauce.
5. Place in the oven for and hour or until brown.

 

[moreluck]

Salisbury Steak with Mushroom Sauce

1 tbsp Vegetable oil
3/4 lb Mushrooms sliced
6 ea Beef patties seasoned with salt & pepper
2 tbsp All-purpose flour
1/2 tsp Salt
1 1/2 cups Milk
1/2 tsp Pepper
1 tsp Worcestershire sauce
2 tbsp Butter
1/2 tsp Paprika
1 ea Onion chopped
2 tbsp Parsley
Instructions:

Heat oil in large non-stick skillet. Cook hamburger patties for approx. 4 minutes on each side. Season with salt and pepper. Remove from pan - keep warm.

Return pan to heat. Add butter. Cook onion and mushrooms about 5 or until tender. Sprinkle with flour. Cook 3 minutes longer. Add milk, worcestershire sauce, salt, pepper & paprika. Bring to a boil. Reduce heat. Cook gently, uncovered, 4-5 minutes.

Return hamburger patties to pan for 5 minutes until cooked through. Taste & adjust seasoning if necessary. Sprinkle with parsley.

Variation: Use pork chops instead of hamburger patties

 

[moreluck]

Waikiki Meatballs

1 1/2 lb Ground beef
2 tb Corn starch
2/3 c Cracker crumbs
1/2 c Brown sugar; packed
1/3 c Onion; Minced
1 cn Pineapple; drained
1 Egg
1/3 c Vinegar
1 1/2 ts Salt
1 tb Soy sauce
1/4 ts Ginger
1/3 c Green pepper; chopped
1 tb Shortening
1/4 c Milk;
For Meatballs
Instructions:

Mix meat, crumbs, onion, egg, salt, ginger and milk. Shape into balls .Melt shortening, brown and cook meatballs. Remove meat and keep warm ,remove fat. Mix cornstarch and sugar. Stir in reserved pineapple syrup vinegar, and soy sauce until smooth.. Cook stirring until boiling. Boil and stir one minute. Add meatballs pineapple and green pepper, heat through.

 

[moreluck]

Feta Peppers Julia Child

These are great tasting stuffed peppers. Julia Child uses slender thin-skinned mild green chili peppers about 5 inches long - I think Anaheim peppers will work too. When using tiny peppers, you need about 8-10 peppers.
by Rinshinomori

• 2 mild green chili peppers (slender thin-skinned mild green chili peppers about 5 inches long, see description above)

The filling

• 1/2 cup feta cheese or goat cheese
• 1/3 cup sour cream
• 1 egg yolk
• 1 dash Worcestershire sauce
• 1 dash hot pepper sauce
• salt and pepper

1. Halve the peppers lengthwise and remove the seeds and ribs.
2. Blend the filling ingredients with a fork and season highly to taste (use more Worcestershire sauce or hot pepper sauce to your taste).
3. Divide the filling among the peppers and lay them in an oiled pan.
4. Bake in the upper third level of the preheated oven set at 450 friend for about 15 minutes or until slightly puffed and lightly browned.
5. They may be kept warm for 15 to 20 minutes after baking but the puff will deflate.

 

[moreluck]

Old Fashioned Cream of Broccoli Soup

• 1/2 cup butter
• 1 large onion, chopped
• 1 cup sliced mushrooms (optional)
• 5 cups chopped broccoli
• 3 tablespoons flour
• salt and pepper
• 2 cups chicken broth (or stock)
• 2 cups light cream
• 3 tablespoons red wine

1. 1. Melt butter in large sauce pan. Saute vegetables in butter until tender. Sprinkle with flour, salt and pepper; stir in well.
2. 2. Add chicken broth and cream. Cook until thick and and comes to a slow boil; stirring frequently.
3. 3. Add wine and correct salt and pepper to taste.

 

[moreluck]

Cheesy Meximac

• 1 (16 ounce) box rotini pasta
• 2 scallions, trimmed and sliced
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 1/2 cups milk
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 16 ounces monterey jack pepper cheese, grated
• 1 (10 ounce) can mexican-flavored corn, drained
• 1 pinch chili powder

1. Heat oven to 350*friend. Coat an 11x7x2-inch baking pan with nonstick cooking spray. Bring large pot of lightly salted water to a boil. Add rotini and cook 5 minutes. Add scallions and cook an additional 2 minutes. Drain and set aside.
2. In a medium-sized saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually add milk, whisking constantly, until smooth. Stir in salt and pepper; bring to a simmer. Cook, simmering 4 minutes. Remove from heat.
3. Add half of the shredded cheese to milk mixture; whisk until smooth. Stir in corn, then combine in large bowl with pasta and scallions. Pour half into prepared dish; top with half of remaining cheese. Repeat, ending with cheese.
4. Bake at 350*friend for 25 minutes. Cool slightly before serving.

 

[moreluck]

Baked Beans, Texas Ranger

1 (28 ounce) can baked beans with pork
1 medium onion, diced
1 medium bell pepper, diced
4 links spicy pork sausage, cut into chunks
2 tablespoons chili powder
3 tablespoons Worcestershire sauce
4 tablespoons vinegar
1/2 cup packed brown sugar
1/2 cup ketchup
1 teaspoon garlic powder
salt to taste
1 dash cayenne pepper (optional)

Preheat the oven to 350 degrees friend (175 degrees C).
In a Dutch oven, combine the baked beans, onion, bell pepper, and sausage. Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. Add a dash of cayenne if desired.
Cover and bake for one hour in the preheated oven.