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[moreluck]

Chicken Thighs Marengo

Ingredients:

6 chicken thighs, skinned
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sliced fresh mushrooms
4 green onions, sliced
1 clove garlic, minced
1/2 cup dry white wine
1/4 teaspoon dried thyme
2 medium tomatoes, cut into wedges
1 tablespoon minced fresh parsley



Directions:
Trim excess fat from chicken. Rinse chicken with cold water, pat dry and sprinkle with salt and pepper.

Coat large skillet with vegetable oil spray and place over medium-high heat. When skillet is hot, add chicken; cook 2 to 3 minutes on each side, until lightly browned. Remove chicken from skillet and drain on paper towels.

Wipe skillet dry, recoat with vegetable oil spray and let heat again. Add mushrooms and cook 2 minutes, stirring frequently. Remove mushrooms from skillet and set aside.

Recoat skillet with vegetable oil spray. Add green onions and garlic; saute 1 minute. Stir in wine and thyme. Add reserved chicken. Bring mixture to boil. Reduce heat, cover and simmer 25 minutes.

Add reserved mushrooms and tomato wedges. Simmer 2 minutes more or until thoroughly heated. Sprinkle with parsley and serve.

 

[moreluck]

Brewery Meatballs
2 slices of white bread, diced
1 (12-ounce) can beer, allowed to go flat
1 pound lean ground]beef

1/2 cup shredded cheddar cheese1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 medium onion, chopped
2 tablespoons butter or margarine
1/4 cup brown sugar, firmly packed
1/4 cup malt vinegar

1/4 cup beef broth

1. Soak the bread in the beer.
2. Combine ground beef with mozzarella cheese, salt, pepper and the beer-soaked bread. Mix well and form into small meatballs.
3. Arrange meatballs in a single layer on an ungreased baking sheet.
4. Bake at 375°friend for 15 minutes.
5. Meanwhile, in a large skillet, sauté onion in butter until tender. Stir in brown sugar, vinegar and beef broth. Simmer, uncovered, over low heat for 10 minutes.
6. Drain the baked meatballs and add to the sauce and continue simmering for 20 minutes.
7. Serve meatballs in sauce with toothpicks.

Makes about 20 meatballs.

 

[moreluck]

Baked Stuffed Cabbage Rolls

Ingredients

• 1 head cabbage 10 leaves removed, the rest grated
• 2 tbsp olive oil
• 1 lg onion chopped
• 2 cloves garlic minced
• 1 can petite diced tomatoes 14.5 oz
• 1 Salt and pepper to taste
• 1 tsp crushed red pepper flakes (optional)
• 1 lb to 1 ½ lbs very lean ground beef
• 1 cup cooked whole grain rice
• 1 cup dried bread crumbs (adding more if needed)
• 1 Cooking spray
• 1 can condensed tomato soup
• 1 can water
• 1 tbsp honey
• 1 cup reduced fat shredded cheese (see note)

Preparation


Bring a large pot of salted water to boil. Carefully cut from the stem of the cabbage and peel off 10 large leaves. Place in boiling water, stir gently. Boil for about 10 minutes. Drain in colander and rinse with cold water. Gently lay leaves out on paper towels to dry. Cut stem from remaining cabbage and discard. Cut cabbage in half and grate into a large bowl, discarding any large pieces.
In a large frying pan over med-high heat, sauté onion and garlic for 5 minutes. Add tomato, remaining cabbage, salt, pepper and red pepper if using. Cook and stir until liquid is gone and vegetables are soft, about 10 min. Remove from heat to cool.
In a large bowl, add ground beef, rice, cooled tomato mixture and bread crumbs. Mix well, adding more bread crumbs if mixture is too moist. It should be firm enough to handle.
Preheat oven to 375. Prepare a 13” x 9” baking dish with cooking spray. Working one at a time, place a cabbage leaf, stem side towards you, on work surface. Form a handful of meat mixture into a small “log”, place in middle of leaf. Fold sides in over meat, then stem side forward to make roll. Place seam side down in baking dish. Repeat with remaining meat mixture and cabbage leaves.
Wisk together soup, water and honey in a small bowl. Pour evenly over cabbage rolls. Cover baking dish tightly with foil. Bake at 375 for 1 hour. Remove foil, bake for another 20 minutes.

Cuisine: Hungarian

 

[moreluck]

Jack And Coke Baked Beans

Ingredients:

1 pound ground beef
2 cans (28 oz. size) pork and beans
1 jar (16 oz. size) salsa (your favorite)
1 onion, chopped
1 tablespoon brown sugar
3 tablespoons Jack Daniels whiskey
3 tablespoons Coca-Cola
3 tablespoons catsup
5 tablespoons mustard
3 tablespoons bacon bits or bacon fried crisp, and crumbled
2 teaspoons arrowroot or cornstarch
1/2 teaspoon black pepper
hot sauce to taste
3 strips raw bacon, cut into 1/2" to 1" pieces



Directions:
Preheat oven to 350 degrees friend. Lightly spray a 9x13" or 3 quart baking dish or pan.

Brown the beef in a skillet over medium heat. Drain. Transfer the meat to a large mixing bowl.

Add all remaining ingredients, except optional bacon. Stir well to mix thoroughly. Pour into the prepared baking pan or dish. If using, scatter a single layer of bacon pieces over the top.

Bake, covered, at 350 degrees friend for 2 hours.

 

[moreluck]

Pineapple Chicken Wings

What You Need!

2-1/2 lb. split chicken wings, tips removed


2 cans (8 oz. each) pineapple tidbits in juice, undrained


1 cup KRAFT Original Barbecue Sauce



Make It!



HEAT oven to 400°friend.
PLACE wings in greased 13x9-inch pan. Bake 30 min.
DRAIN pineapple, reserving 1/4 cup juice. Mix barbecue sauce, pineapple and reserved juice. Add to chicken; stir to evenly coat chicken.
BAKE 30 min. or until chicken is done and sauce is thickened.

 

[moreluck]

Oven - Baked Chicken

Ingredients

• 1 tablespoon butter
• 2/3 cup Orginial Bisquick mix
• 1 teaspoons paprika
• 1 teaspoons salt
• 1 ¼ teaspoon pepper
• 1 whole chicken (3 pound)

Preparation


Heat oven to 425 degrees. Melt butter in rectangular baking dish, 13 x 9 x 2 inches, in oven.
Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut

 

[moreluck]

Midwestern Cucumber Salad(4 Servings)

-------- ------------ --------------------------------
1/2 cup vinegar
1/4 cup sugar
1/2 teaspoon salt
1 Pinch pepper
1 large cucumber -- peeled and sliced
1 Thin slices bermuda onion rings (optional)

Mix all ingredients in a bowl and refrigerate. Salad can be served
alone,
or with thick slices of ripe tomatoes.

 

[moreluck]

Roast Tenderloin of Beef

Recipe courtesy of Gourmet Magazine

Ingredients

• 4 to 41/2 pound trimmed filet mignon, tied at room temperature
• 2 tablespoons each minced fresh rosemary and thyme leaves, or 1 tablespoon each dried rosemary and thyme leaves, crumbled
• 1 tablespoon finely minced garlic
• 2 teaspoons cracked black pepper, or to taste
• 1 1/2 teaspoons kosher salt, or to taste

Directions

Preheat oven to 525 degrees friend.Pat meat dry. In a small bowl combine rosemary, thyme, garlic, pepper and salt. Rub mixture onto meat and arrange meat on a rack in a roasting pan. Roast meat for 45 to 50 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 130 to 140 friend. for medium-rare. Transfer meat to a cutting board and let rest, loosely covered, for 10 minutes.
Make the sauce: In a saucepan combine the shallots, 2/3 cup of the Madeira, the thyme, rosemary and bay leaf and reduce the mixture to 1/3 cup. Add the stock and tomato paste and simmer, stirring occasionally, for 20 minutes.
In a small bowl combine the remaining Madeira with the arrowroot until smooth and whisk it into the sauce. Simmer for 5 minutes more, or until lightly thickened. Keep warm. Before serving, strain into a sauceboat.
For the sauce:

• 2/3 cup minced shallots
• 2/3 cup plus 3 tablespoons Madeira
• 1 1/2 teaspoons each minced fresh rosemary and thyme leaves, or 1/2 teaspoon each dried rosemary and thyme leaves, crumbled
• 1 bay leaf
• 3 cups beef stock or broth
• 1 tablespoon tomato paste
• 2 tablespoons arrowroot or cornstarch

 

[moreluck]

Glazed Pork Chops

2/3 C. apricot preserves
1/2 C. Italian salad dressing
2 T. Dijon mustard
4 boneless pork loin chops

In a small bowl combine the preserves, dressing and mustard. Pour 3/4 C. marinade into a large resealable bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.

Coat grill rack with cooking spray before starting the grill. Drain pork chops and discard marinade. Grill uncovered over medium heat 4-5 minutes on each side or until a meat thermometer reads 160 basting frequently with reserved marinade.

 

[moreluck]

Sunday Pot Roast

Ingredients

• 3 tablespoons olive oil
• 1 4-pound rump roast, boned
• 3 medium onions, coarsely chopped
• 2 tablespoons Hungarian sweet paprika
• 2 bay leaves
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 4 cloves garlic, crushed
• 2 cup red wine (or if you prefer, 1 cup wine and 1 cup water)
• 2 cups beef broth
• 2 pounds new potatoes, scrubbed
• 8 carrots, cut into 1-1/2-inch-thick pieces
• Coarse salt to taste
• Freshly ground black pepper to taste

Preparation


Heat oven to 300 degrees friend. Liberally season roast with salt and pepper. Heat olive oil over medium-high heat in a 6-quart Dutch oven or other heavy bottomed oven-proof pan. Sear roast until well-browned on all sides. Remove roast from pan and reduce heat to medium. Add onion and cook for 10 minutes, stirring frequently. Add paprika, bay leaf, rosemary, oregano, thyme, and garlic, cook 1 minute. Add wine and 1 1/2 cups of the broth, bring to a boil. Add potatoes and carrots, return roast to pan, season with salt and pepper. If the liquid doesn't cover the roast and vegetables, add more stock until it just does. Continue to heat until it simmers. Place a large piece of foil over the pan and cover tightly with a lid; transfer the pan to the oven and cook for 2 1/2 hours. Uncover, turn the roast over, cover and cook for another 1 1/2 hours or until beef is fully tender and a meat fork or sharp knife easily slips in and out of the meat (fork-tender).

Transfer roast to a carving board; tent with foil to keep warm. Transfer vegetables to a deep serving platter; loosely cover to keep warm. Allow liquid in the pot to settle about 5 minutes, then use a wide spoon to skim the fat off the surface; discard bay leaves. Boil over high heat until reduced to desired consistency. Check and adjust seasoning. Slice the roast (or pull apart with fork) and arrange on the deep serving platter with the vegetables. drizzle with some of the sauce, and serve the extra sauce on the side.

Makes 6 to 8 servings

 

[moreluck]

Mustard-Apple Meatloaf
2 pounds lean ground pork
1/2 cup applesauce
1/2 cup dry bread crumbs
1 (1-ounce) envelope dry onion soup mix
2 tablespoons Dijon-style mustard

Black pepper, to taste

1. In large mixing bowl, blend together ground pork, applesauce, breadcrumbs, onion soup mix, Dijon-style mustard and black pepper to taste.
2. Turn mixture into loaf pan and bake in 375º friend oven for 1 hour 15 minutes, until meat thermometer inserted reads 160º friend.
3. Let loaf rest 10 minutes before slicing to serve.

Serves 4 to 5, with leftovers
Optional: Top meat loaf with brown sugar and 2 to 3 slices bacon 30 minutes before done.

 

[moreluck]

Yankee Doodle Beef


SERVES 6 -8

• 2 lbs ground beef
• 1 cup chopped onion
• 1 garlic clove, minced
• 1 cup celery, diced
• 1/2 cup green pepper, diced
• 2 cups uncooked macaroni
• 2 (8 ounce) cans tomato sauce
• 1 cup water
• 1/4 cup parsley, snipped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 tablespoons worcestershire sauce
• grated American cheese

1. Brown meat in skillet. Remove meat from skillet and cook onion, garlic, celery, green pepper, and macaroni in meat drippings until macaroni is golden. Return meat to skillet along with tomato sauce, water, parsley, salt, pepper, and worcestershire sauce. Cover and simmer 25 minutes or until macaroni is cooked to your taste. To serve, top with grated american cheese.

 

[moreluck]

Ham & Bean Soup (Not thick, it's a soup)

Ingredients

• 3/4 pound fully cooked ham cubed
• 1 medium onion chopped
• 2 cloves garlic minced
• 2 Tablespoons Butter
• 2 cans (16 ounces) great northern beans, rinsed and; drained
• 3 cups chicken broth
• 2 cups water
• 2 tsp. ham base boullion
• 1 cup peeled diced potatoes
• 3/4 cup diced carrots
• 3/4 cup diced celery
• 1/4 teaspoon pepper
• 1/2 cup frozen peas
• 2 Tablespoons minced fresh parsley

Preparation


In a large saucepan, saute ham, onion and garlic in butter until onion is tender.

Add the next eight ingredients; cover and simmer for 30 minutes or until vegetables are tender.

Add peas and cook for 5 minutes. Add parsley and serve.

 

[moreluck]

French Beef Stew

"Quick and easy, this is a very hearty stew, in truth, a meal in itself. Serve with warm crusty French Bread, if desired."


Ingredients:

• 1 1/2 pounds cubed beef stew meat
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil
• 2 (14.5 ounce) cans Italian-style diced tomatoes
• 1 (14 ounce) can beef broth

• 4 carrots, chopped
• 2 potatoes, peeled and chopped
• 3/4 teaspoon dried thyme
• 2 tablespoons Dijon-style prepared mustard
• salt and pepper to taste

Directions:

1. Combine meat and flour in a large plastic food storage bag and toss to coat evenly.
2. In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired.
3. Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender.
4. Blend in mustard and serve.

 

[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. 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]

Fettucini with Mussels
Ingredients

• 2 bunches of Fresh Basil Leaves
• 4 tablespoons Anchovy Paste
• 1 Freshly grated Salt and Pepper
• 2 Lemons
• 3 servings of fettucini

3 1/2 pounds Mussels: shells included in weight

• 1 glass of White Wine I like Pinot Grigio with this recipe
• 3 Fresh Red Chillies deseeded and finely chopped
• 8 tablespoons Olive Oil

Preparation


Place the larger basil leaves in a large mortar and pestle, reserving the smaller ones placed in a cup of cold water. Add the anchovy paste and a good pinch of salt into the pestle and mortar into a green paste. Add the juice of one lemon and the olive oil and whisk together with a fork.

Pick through your mussels to find ones that are open and won't close - they're dead, so throw 'em away. You'll find that you won't get the whole crop of mussels, even when they're cooked which is why the recipe is a bit overkill with the 3 and 1/2 lbs. Cook the pasta now until al dente and drain in a colander. While the pasta is cooking, heat up a large saute pan for the mussels. When it's super hot, throw in your mussels and the white wine, covering with a lid. Give it a good shake, and cook for a few minutes until the mussels have opened up. Remove the ones that haven't opened. Toss your pasta into the pan along with the basil oil, stirring it around. Add some more lemon juice and seasoning to taste, and serve right away. Pour over some of the sauce, and sprinkle with the chopped red chillies and the smaller basil leaves drained

 

[moreluck]

Christmas Eve Cheese Fondue

Ingredients:

10 ounces Gruyere cheese, grated
10 ounces Emmentaler, grated (Swiss) cheese
2 cups dry white wine
1 teaspoon lemon juice
2 tablespoons Kirsch
1 clove garlic, halved
2 teaspoons cornstarch
1 dash each: nutmeg & paprika



Directions:
Rub inside of fondue pot with garlic. Pour in 1/2 wine and lemon juice. Heat to bubbly, then reduce heat to low. Stir in 1/3 cheese with wooden spoon. Slowly add remaining cheese and wine.

In small bowl, mix Kirsch and 1 teaspoon cornstarch. Blend into cheese. Cook, stirring constantly, until thick and smooth. May add another 1 teaspoon cornstarch to thicken if necessary. Add nutmeg and paprika.

Serve with French bread cubes. Can also use apples, sausage or vegetables for dipping.

 

[moreluck]

Baked Crab

What You Need!

1 can (6 oz.) white crabmeat, drained, flaked


4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened


2 green onions, thinly sliced


1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise


12 won ton wrappers



Make It!



HEAT oven to 350°friend.
MIX first 4 ingredients.
PLACE 1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture.
BAKE 18 to 20 min. or until edges of cups are golden brown and filling is heated through.

 

[moreluck]

beef stroganoff




Ingredients

• 4 slices bacon fried drained and chopped
• 1 pound round or sirloin steak sliced thin
• flour for dredging
• 1 cup slice onions
• 2 cloves garlic minced
• 2 cups water
• 1 beef builion cube
• 1 tablespoon worcestershire sauce
• 1 teaspoon nutmeg
• 1 teaspoon pepper
• 1 teaspoon seasoned salt
• 8 oz fresh mushrooms
• 1 cup sour cream
• 1 bag of wide egg noodles cooked per directions on packa

Preparation


Fry bacon remove to paper towel. Dredge meat in flour. fry in bacon grease to brown. Add onion saute for 2 minutes add garlic saute 1 more minute. Add water bring to boil. add builion cube worcestershire sauce nutmeg pepper & seasoned salt. stir and return to boil. simmer till fork tender about 1 1/2 to 2 hours adding water as needed. Add mushrooms heat until they shrink up some. fold in sour cream heat thru but do not return to boil. sprinkle bacon over top. server over wide egg noodles

 

[moreluck]

Buttermilk Chicken Strips

Ingredients:
6 boneless skinless chicken breast halves
1/4 cup buttermilk
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1/4 cup flour for dredging
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 cups vegetable oil



Directions:
Flatten chicken breasts with a wooden meat mallet then slice into large strips. Place in a large bowl and cover completely with buttermilk, cayenne and chili powder. Refrigerate 4-6 hours.

Fill large shallow bowl with flour seasoned with salt and pepper. Heat large skillet with vegetable oil.

Dip chicken in seasoned flour then fry in hot oil until golden brown turning once or twice.