What's Cookin' ??

[moreluck]

Cowpoke Beans

Ingredients:

1 pound dry pinto beans
6 cups water
2 1/2 pounds smoked ham hocks
1 cup onion
1 can (6 oz. size) tomato paste
1 can (4 oz. size) green chili peppers, seeded and chopped
3 teaspoons chili powder
1 tablespoon brown sugar



Directions:
Rinse pinto beans thoroughly. Combine beans and cold water in 5-quart kettle or Dutch oven. Bring to boil. Simmer 2 minutes; remove from heat. Cover; let stand 1 hour.

Do not drain; add ham hocks and onion. Bring to a boil; cover and cook over low heat 1 hour, stirring occasionally.

Remove ham hocks from beans. Remove meat from bones; dice. Discard bones.

Return meat to beans; add tomato paste, chili peppers and sugar. Cover and cook until beans are tender, stirring occasionally, about 30 minutes. Add additional water if needed.

 

[moreluck]

Spinach Pesto For Two
1 cup frozen spinach
1 ounce grated Parmesan cheese
2 tablespoons olive oil
2 teaspoons dry basil (if you use fresh, you'll need more)
1/4 teaspoons salt
1 clove garlic chopped
1 1/2 cups cooked linguine
1 ounce mozzarella cheese, shredded

To prepare the sauce, combine all the ingredients except the linguine and mozzarella cheese in a food processor. Process that until it's almost smooth. Heat it in the microwave.

In a bowl, toss the hot linguine with the mozzarella. Divide the sauce in two and serve over half of the pasta. I don't recommend freezing the pesto sauce, but you can have the other half for lunch the next day. This is nice served with a salad and crisp roll. Delicious and only 368 calories.

 

[moreluck]

Vinegar Chicken


4 chicken breasts, skin on
1/4 cup vinegar
1/4 cup soy sauce
2 tablespoons worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder


1/8 teaspoon onion powder

1. Preheat the oven to 425 degrees.
2. Lightly grease a 13 x 9-inch pan.
3. Place the chicken in the pan.
4. In a small bowl, combine the vinegar, soy sauce, and Worcestershire sauce.
5. Sprinkle 1/3 of this mixture over the chicken.
6. Season with the salt, pepper, garlic powder, and onion powder.
7. Bake for 30 minutes.
8. Remove the chicken from the oven, and baste with another 1/3 of the vinegar mixture. Bake 15 minutes longer.
9. Baste again with the remaining vinegar mixture.
10. Return to the oven, and continued baking for 15 minutes, until the skin is golden brown and crispy.

 

[moreluck]

Lazy Day Lasagna
What You Need!

1 jar (26 oz.) spaghetti sauce


2 cups water


4 large cloves garlic, minced


4 cups egg noodles, uncooked (can be whole grain)


1 cup Ricotta Cheese


3 Tbsp. chopped fresh basil


1 cup Shredded Mozzarella Cheese


3 Tbsp. Grated Parmesan Cheese



Make It!




BRING spaghetti sauce, water and garlic to boil in large skillet. Stir in noodles; cover.
COOK on medium-low heat 12 min. or just until noodles are tender, stirring occasionally. Remove from heat; stir.
MIX ricotta and basil; drop spoonfuls over noodle mixture. Sprinkle with remaining cheeses; cover. Let stand 5 min. until mozzarella is melted.

 

[moreluck]

Italian Meatloaf

Ingredients

• 1 pound ground beef
• 1/2 pound ground mild Italian sausage
• 1/2 cup chopped yellow onion
• 1/2 cup chopped red or green bell pepper
• 1 clove garlic, minced
• 1/2 cup coarse dried bread crumbs, preferably sourdough or Italian
• Optional: 2 tablespoons dry red wine
• 1 egg, lightly beaten
• 1 teaspoon Worcestershire sauce
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon dried basil, crushed
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons freshly grated Parmesan cheese
• 1 can (8 ounces) tomato sauce, divided
• 1 1/2 cups shredded mozzarella cheese, divided

Instructions


Preheat oven to 350 degrees (friend). Lightly oil a 9- x 5-inch loaf pan. If using a silicone pan, place on a sturdy baking sheet.
In a large bowl, combine beef, sausage, onion, bell pepper, garlic, bread crumbs, optional wine, egg, Worcestershire, parsley, basil, oregano, salt, pepper, Parmesan and 1/2 cup each tomato sauce and mozzarella. Spoon into prepared pan and gently pack down. Bake 45 minutes. Pour off drippings.
Spread remaining tomato sauce on top of the loaf and sprinkle with remaining 1 cup mozzarella. Bake until an internal temperature reaches 160 degrees on an instant read thermometer. The cheese should be melted and the sauce should be bubbling. Let stand 10 minutes, pour off drippings, and remove from pan before slicing.

 

[moreluck]

Garlic & Citrus Chicken (Giata De Laurentis)

1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twine


Position the rack in the center of the oven and preheat to 400 degrees friend.

Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves.

Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper. Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan.

Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning.

Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour.

Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees friend, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer.

Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan). Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

 

[moreluck]

Tex-Mex Tortilla Soup

2 boneless skinless chicken breasts
2 cups water
2 cups beef broth
2 cups chicken broth
2 (14 1/2 ounce) cans tomatoes, cut up
1 cup chopped onions
1/2 cup chopped green bell peppers
2 (8 3/4 ounce) cans corn, drained
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon black pepper
salt

Garnish:

tortilla chips
shredded monterey jack cheese
sliced avocados




lime wedges

1. Cut chicken into 1-inch cubes.
2. In large saucepan combine water, broths, undrained tomatoes, onion and green bell pepper.
3. Bring to boiling.
4. Add chicken; reduce heat.
5. Cover and simmer for 10 minutes.
6. Add corn and seasonings, salting to taste.
7. Simmer, covered, for 10 more minutes.
8. Serve with crushed tortilla chips (I love the lime flavored ones), jack cheese, avocado and squeezes of lime juice!

 

[moreluck]

Lasagna Roll-Ups




SERVES 4 , 8 -10 roll ups

• 8-10 lasagna noodles
• 15 ounces ricotta cheese
• 1/2 cup parmesan cheese
• 1 tablespoon parsley
• 1 tablespoon oregano
• 1 egg
• salt & pepper, to taste
• 1/2 lb sliced pepperoni
• 12 ounces fire roasted tomatoes, diced
• 1 jar creamy garlic alfredo sauce

1. 1. Cook lasagna noodles, leaving them slightly al dente.
2. 2. Mix ricotta, parmesan, parsley, oregano, egg, salt & pepper.
3. 3. Lay noodles out and layer pepperoni slices on top (about 3-4).
4. 4. Spread some cheese mixture on top of pepperoni.
5. 5. Roll noodle and place seam side down inside a greased baking dish until you've finished with as many as your dish can hold.
6. 6. Pour can of diced tomatos over top.
7. 7. Add jar of alfredo sauce over top and mix in with the tomatos.
8. 8. Bake at 350 for 20 mins or until all sauce is bubbly and warm!

 

[moreluck]

Wendy's Chili

Ingredients

• 2 lbs. fresh ground beef
• 1 qt. tomato juice
• 1 (29 oz.) can tomato puree
• 1 (15 oz.) can red beans drained
• 1 medium onion (1 1/2 c.), chopped
• 1/2 C. celery diced
• 1/4 C. green pepper diced
• 1/4 C. chili powder
• 1 tsp. cumin (if you like real flavor, add more)
• 1 1/2 tsp. garlic powder
• 1 tsp. salt
• 1/2 tsp. each: black pepper oregano, sugar
• 1/8 tsp. cayenne pepper

Instructions


In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minute

 

[moreluck]

Cheddar Mushroom Potatoes

Ingredients:
4 medium potatoes, cut into 1/4 inch slices
1 cup shredded cheddar cheese
1 can (10-3/4-oz. size) condensed cream of mushroom soup, undiluted
1/2 teaspoon paprika
1/4 teaspoon pepper



Directions:
Arrange potatoes in a greased shallow 2 qt. baking dish; sprinkle with cheese. In a bowl, combine soup, paprika and pepper; spread over cheese.

Cover and bake at 400F. for 45 minutes. Uncover, bake 10 minutes longer or until potatoes are tender.

 

[moreluck]

Italian Bean And Sausage Soup


Ingredients:

12 ounces sweet Italian sausage
2 teaspoons olive oil
1 cup frozen chopped onions
2 teaspoons minced garlic (from a jar)
1 can (28 oz size) plum tomatoes
3 1/2 cups hot water
2 cups medium pasta shells
2 chicken bouillon cubes
1 can (19 oz size) cannellini (white kidney beans) or other canned white beans



Directions:
Remove sausage from casing. Heat oil in large pot. Crumble sausage into oil. Stir in onions and garlic. Cook over high heat, stirring often, until sausage browns, 4 to 6 minutes.

Meanwhile, cut up tomatoes, right in the can, using kitchen shears. Add tomatoes and their juices, the water, pasta and bouillon cubes to the pot. Bring to a boil over high heat, stirring once or twice. Reduce heat, cover and simmer 7 minutes.

Meanwhile, rinse and drain beans. Add to the soup and simmer 4 minutes or until pasta is tender and beans are heated through.

 

[moreluck]

Pig Out Pork Chops

Ingredients

• 4 Boneless pork chops
• 4 Thick onion slices
• 4 Thick lemon slices
• Brown sugar
• Ketchup
• Salt and pepper

Instructions


Brown chops on both sides and place into baking dish. Salt and pepper chops to taste. Top each chop with an onion slice and lemon slice. Place 1 Tbsp. of brown sugar, and 1 Tbsp. ketchup on top of each chop. Cover with foil and bake for 30 minutes at 350 degrees. Uncover and bake 30 minutes longer.

 

[moreluck]

Oven Fried Chicken (Paula Deen)

Ingredients

• 2 cups panko
• 1 cup grated parmesan cheese
• 4 tablespoons olive oil, divided
• 2 tablespoons freshly minced thyme leaves
• kosher salt & freshly ground black pepper
• 1/4 cup Dijon mustard
• 2 tablespoons water
• 2 1/2 lbs boneless skinless chicken breasts, pounded to 1/4 -inch thickness

Directions

Preheat oven to 400 degrees friend.

Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.

In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste.

In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil.

Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture. Place on prepared rack in pan.

Bake for 25 to 30 minutes, or until chicken is golden brown.

 

[moreluck]

Nachos Casserole

Ingredients:
1 cup chunky taco sauce
1 can (4 oz. size) chopped green chilies, drained
1 pound ground beef
1/2 cup chopped onion
2 cups shredded Cheddar cheese, divided
1 cup refried beans
1/2 cup water
1/4 teaspoon ground cumin
4 cups corn flakes, divided
chopped tomatoes
sour cream
chopped green onions
sliced pitted ripe olives



Directions:
Combine taco sauce and chilies in bowl. Set aside.

Cook onion and beef in a large skillet on medium-high heat til no longer pink. Drain.

Add half the cheese, beans, half the taco sauce mixture, water and cumin.

Pour half the cereal into lightly buttered 12 X 8 inch glass baking dish. Cover with meat mixture.

Top with remaining taco sauce mixture. Sprinkle with remaining 1 c cheese. Bake just until cheese melts.

Garnish with tomatoes, sour cream, green onions and sliced olives.

 

[OldUPSDriver]

More, What did you do with the other 2 cups of corn flakes??? Don't tell me to do what your thinking!!! lol

 

[moreluck]

I'm sure it gets sprinkled on top but under the cheese to make it crispy. The recipe never did mention the other 2 cups and I never caught it....good eye, OldUpsdriver

 

[OldUPSDriver]

Its just the old "Five Seeing Habits" !!

 

[moreluck]

Aunt Chris's Chicken Casserole

Ingredients

• 4 single Chicken breasts
• 3 tablespoons Dry white wine
• 4 ounces Mushrooms button or chestnut
• 2 ounces Margarine
• 1 large Onion chopped
• 5 ounces Streaky bacon
• 2 dried Bay leafs
• 1/2 large Green pepper chopped
• 2 tablespoons Flour
• 2 tablespoons Tomato paste
• 3/4 pint Chicken stock
• 1 qty Salt and pepper
• 1 pinch Mixed herbs

Instructions


Dust the chicken with well seasoned flour. Fry the bacon in margerine and transfer to casserole dish.
In the same frying pan as the bacon, fry the chicken breasts until golden brown then transfer to the casserole.
Fry the mushrooms and onion until soft, add the remains of the flour (stirring in to smooth), add the tomato paste, stock, wine seasoning and herbs.
Bring to the boil and cook until thickened. Pour over the chicken in the casserole.
Cook in oven at 150?C/300?friend for 1? to 2 hours
Serve with boiled potatoes and a selection of boiled vegetables.

 

[Big Babooba]

This guy wont be a cookin'

http://www.masslive.com/news/index.ssf/2009/08/new_hampshire_lobsterman_bill.html?category=Talk

 

[Dizzee]

This guy wont be a cookin'

http://www.masslive.com/news/index.ssf/2009/08/new_hampshire_lobsterman_bill.html?category=Talk

I wonder what color he would turn if you did cook him?