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[moreluck]

Cow Chili


SERVES 4 -6 , 1 pot

• 1 1/2 lbs lean ground beef
• 2 chopped onions
• 2 garlic cloves
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon sugar
• 1 1/2 teaspoons salt
• 1 tablespoon paprika
• 2 tablespoons chili powder
• 1 (4 ounce) can diced green chilies
• 1 (14 ounce) can tomato sauce
• 1 (14 ounce) can tomatoes
• cayenne pepper
• 1 (16 ounce) can kidney beans

1. Lightly oil a heavy pot and brown the meat and onions. Toss in the two smashed cloves of garlic, cumin, oregano, sugar, salt, paprika, chili powder, green chilies, and tomato sauce. Smash the tomatoes and add to the pot, along with the juice and about 8 oz. of water. Let everything simmer for about 1 hour. Add cayenne to taste, simmer 15 minutes longer. Add the beans in their liquid and simmer another 15 minutes.

 

[moreluck]

Hungarian Meatballs

1 pound lean ground beef
1 large egg
1/4 cup chopped onion
1/3 cup dry bread crumbs
1/4 cup milk
3/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
2 medium onions, chopped
3/4 cup water
3/4 cup red wine
1 teaspoon caraway seed
2 teaspoons paprika
1/2 teaspoon ground marjoram
1/4 cup water
2 tablespoons all-purpose flour
1/2 teaspoon salt

2 tablespoons vegetable oil

1. In a bowl, mix together ground beef, egg, chopped onion, dry bread crumbs, milk, salt, pepper, and Worcestershire sauce. Shape the mixture into 1 1/2-inch balls. Heat oil in a large skillet and cook the meatballs over medium heat until brown; about 20 minutes. Drain.
2. Heat oil in a large skillet. Add chopped onions and cook until tender. Add the cooked meatballs, water, red wine, caraway seed, paprika, marjoram, and salt. Heat to boiling then reduce the heat and cover. Simmer for about 30 minutes, stirring occasionally.
   .
3. Mix water and flour, stir into the sauce mixture. Heat to boiling, stirring carefully. Boil and stir for 1 minute.

Makes 20 appetizer servings

 

[moreluck]

Twice Baked Potatoes

4 large russet potatoes, about 8 ounces each, scrubbed
1/2 cup buttermilk
1/2 cup light sour cream
2 scallions, finely chopped
4 slices turkey bacon, cooked until crisp and crumbled
1/2 teaspoon kosher salt
Freshly ground black pepper
1 cup shredded low-fat Cheddar



Preheat oven 400 degrees friend. Place potatoes directly on rack in center of oven and bake for 30 minutes; pierce each potato in several spots and continue to bake until tender, about 30 minutes. Allow potatoes to cool slightly, trim off the top of potatoes to make a canoe-like shape. Carefully scoop out most the potatoes into a bowl, taking care to leave the skin intact. Mash the potatoes lightly with a fork. Add the sour cream and buttermilk. Fold in the scallions and crumbled bacon. Season with salt and pepper. Refill the shells with the potato mixture, mounding slightly. Sprinkle with the cheese, return to the oven and bake for additional 20 minutes until heated thoroughly; serve immediately.

 

[moreluck]

Chived Yorkshire Pudding

3 large eggs
1 1/2 cups milk
1 cup flour
salt & pepper
2 Tbls. finely chopped chives
1/4 cup vegetable oil

Preheat oven to 450 degrees. In a med. bowl, beat together the eggs & milk; stir in the flour, 1/2 tsp salt and a pinch of pepper. Gently stir in the chives, then let stand at room temp. for 30 mins.

Brush 12 cup jumbo muffin pan with the oil. Transfer to the oven and let stand until hot, about 5 mins. Transfer the muffin pan to a heatproof surface. Working quickly, add 1/4 cup batter to each cup, then bake until puffed & golden brown, 15-17 mins. Run a knife around each cup to loosen and serve immediately.

 

[moreluck]

Raspberry French Toast


Ingredients

• 4 ounces Cream cheese
• 1/2 cup Sugar
• 2 teaspoon Vanilla
• 1 teaspoon Cinnamon
• 2 each Eggs
• 2 each Egg whites
• 5 cups Milk divided
• 1 loaf French baguette ends trimmed, sliced
• 1 package Raspberries divided
• 1 package Vanilla pudding (4-serving size)

Preparation


Beat cream cheese, sugar, vanilla and cinnamon with electric mixer until well blended. Add eggs and egg whites, one at a time, mixing well after each addition. Gradually add 2 cups of the milk, beating until well blended. Arrange half of bread slices in greased baking dish. Sprinkle with half of the raspberries; top with remaining bread slices. Dip bread in cream cheese mixture. Let stand 30 minutes. Bake at 350? for 40 minutes or until golden brown. Meanwhile, bring remaining 3 cups milk just to boil in saucepan; gradually add dry pudding mix, whisking until well blended. Remove from heat; let stand 5 minutes. Microwave remaining raspberries in small microwaveable bowl 15 to 20 seconds or until warm. Serve topped with the custard sauce and raspberries.

 

[moreluck]

Broiled Tilapia Parmesan

Ingredients:

• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice

• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Directions:

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

 

[moreluck]

Winter Woods Chili

4 slices bacon
3 lb. beef stew meat
1 large onion sliced 1/2 inch thick
4 cloves garlic, minced
2 (28oz.) cans whole tomatoes
1 (15.5oz can) navy beans, rinsed and drained
1 (15.5oz can) red beans, rinsed and drained
2-3 Tbls. chili powder
2 Tbls. red wine vinegar
Shredded cheese, fresh oregano & crumbled cooked bacon

In a Dutch oven, cook bacon and beef over med. heat until beef is browned. Drain fat. Reduce heat and add onions and half of the garlic. Cook and stir 'til onions are tender. Add undrained tomatoes, beans and 1 Tbls. of chili powder. Bring to a boil. Reduce heat and simmer covered for one hour, stirring occasionally. Stir in remaining garlic, chili powder and vinegar. Cook covered one hour. Add water to desired consistency. Season to taste. Top servings with cheese, oregano and crumbled bacon.

 

[moreluck]

Worlds' Best Broccoli Rice Cheese Casserole

"This goes good with Turkey and is also a good take-along for pot luck dinners."

Ingredients

• 2 boxes broccoli (frozen) -- chopped
• 3/4 cup onion -- chopped
• 2 cup uncooked instant rice
• 3/4 cup celery -- chopped
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 jar cheese whiz or Velveeta -- (16 oz)
• 1 stick butter -- melted
• 1 cup milk -- optional
• 1 box fresh mushrooms or canned -- sliced (optional)

Preparation


Cook broccol and rice; combine with all other ingredients. Place in
buttered 13 x 9 inch baking dish. Bake at 350 for 45 mins.

 

[moreluck]

Foolproof Standing Rib Roast

Recipe courtesy Paula Deen
Serves: 6 to 8 servings

Ingredients

• 1 (5-pound) standing rib roast
• 1 tablespoon House Seasoning, recipe follows

Directions

Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degree friend. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees friend and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.
House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

 

[moreluck]

Pork & Kraut (crockpot)

"What could be more effortless than pork, sauerkraut and a handful of caraway seeds cooked for hours until you just can't wait any longer? At least you'll have time to set the table for this hearty, down home meal."

Ingredients:
1 (4 pound) pork loin roast
1 teaspoon caraway seeds
salt and pepper to taste
2 cups sauerkraut with liquid

Directions:
1.Cut pork loin, if necessary, to fit in the slow cooker. Season with caraway seeds, and salt and pepper to taste. (Can brown it if you like) Pour sauerkraut over the roast.2.Cook on High for 1 hour, then cook on Low for 5 to 6 hours. Internal temperature of the roast should be at least 160 degrees friend (70 degrees C).

 

[moreluck]

MEATBALL SUB CASSEROLE

1/3 cup chopped green onions
1/4 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound lean ground beef
1 loaf (1 pound) Italian/French bread, cut in 1-inch slices
1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise (I used Miracle Whip and it was fine!)
1 teaspoon Italian seasoning
1/4 teaspoon pepper
2 cups (8 ounces) shredded mozzarella cheese, divided
1 jar spaghetti sauce
1 cup water
2 garlic cloves, minced

In a bowl, combine onions, bread crumbs and Parmesan cheese. Add beef and mix well. Shape into 1-inch balls. Place on a rack in a shallow baking pan. Bake at 400 degrees for 15-20 minutes or until no longer pink.
Meanwhile, arrange bread in a single layer on an ungreased 13-by-9-by 2-inch baking dish (all of the bread might not be used). Combine cream cheese, mayonnaise, Italian seasoning and pepper in a bowl and spread over the bread.
Sprinkle with 1/2 cup mozzarella. Combine spaghetti sauce, water and garlic in another bowl; add meatballs. Pour meatball mixture over cheese mixture and sprinkle with remaining cheese.
Bake, uncovered, at 350 degrees for 30 minutes or until heated through and bubbly. Makes 6-8 servings. Do NOT use fat-free mayonnaise.
Note: You can make meatballs ahead of time and freeze for future use. I usually make a double batch of meatballs, and then use the second half of the meatballs the next time around. — Gayle Higgins, South Jordan

 

[moreluck]

Brett Favre's Creole Style Chili

Ingredients:

1 1/2 pound lean ground beef
2 medium green and/or red sweet peppers, chopped 2 stalks celery, chopped
1/2 cup sliced green onion
1 small onion, chopped
2 cloves garlic, minced
1 can (15 oz size) kidney beans, rinsed and drained
1 can (14.5 oz size) diced tomatoes, undrained
1 can (14.5 oz size) diced tomatoes with roasted garlic, undrained
1 can (10 oz size) chopped tomatoes and green chili peppers undrained
1 can (10.25 oz size) condensed cream of mushroom soup
1 envelope (1.25 oz size) chili seasoning mix
1 tablespoon chili powder
1/2 teaspoon Creole seasoning
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Directions:

In large skillet, cook ground beef until no longer pink; drain off fat. In a 3 1/2 to 4 1/2 quart slow cooker, stir together the cooked beef, sweet pepper, celery, green onion, onion, garlic, beans, the undrained tomatoes, condensed soup, chili seasoning, chili powder, Creole seasoning, salt and ground black pepper. Cover; cook on low heat setting for 7 to 8 hours or on high heat setting for 3 1/2 to 4 hours.

 

[ZEPHYR]

Crock Pot Cream Cheese Chicken

Ingredients

• 3 lbs chicken pieces
• 1 (2/3 ounce) package Italian salad dressing mix
• 4 tablespoons melted butter (divided)
  
• 1 small onion, chopped
  
• 1 garlic clove, chopped
  
• 1 (10 1/2 ounce) can cream of chicken soup
• 8 ounces cream cheese
• 1/2 cup chicken broth

Directions

1. Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter. <LI sizset="2" sizcache="14">2
   
   Cook on low for 2-3 hours. <LI sizset="3" sizcache="14">3
   
   Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.
2. Add this mixture to crock pot and cook on low for an additional hour.

This is fantastic. Kids love it too.

 

[OldUPSDriver]

Brett Favre's Creole Style Chili

More, I tried to make this yesterday but I changed my mind about three times and decided not to!

 

[moreluck]

FROM ZEPHYR:

Crock Pot Cream Cheese Chicken

Ingredients


3 lbs chicken pieces
1 (2/3 ounce) package Italian salad dressing mix
4 tablespoons melted butter (divided)
1 small onion, chopped
1 garlic clove, chopped

1 (10 1/2 ounce) can cream of chicken soup
8 ounces cream cheese
1/2 cup chicken broth

Directions:


1Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter.

2 Cook on low for 2-3 hours.

3 Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.

4 Add this mixture to crock pot and cook on low for an additional hour.
This is fantastic. Kids love it too.

 

[moreluck]

Deviled Crab - Old Biloxi Recipes


SERVES 6

• 4 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1 teaspoon prepared mustard
• 2 teaspoons lemon juice
• 1 tablespoon chopped parsley
• 2 cups crabmeat
• 2 hard-boiled eggs, minced
• 1 tablespoon worcestershire sauce
• salt and pepper
• 1/2 cup breadcrumbs (toasted, 2 slices of bread = 1/2 cup crumbs)

1. Melt butter then add flour and milk. Add other ingredients, putting in chunks of crabmeat last. Fill shells.
2. Put toasted buttered crumbs on top. Bake 400 degree oven for 30 minutes.

 

[moreluck]

Cheese Stuffed Shells


SERVES 6

• 1 (12 ounce) box jumbo pasta shells
• 3 cups ricotta cheese
• 12 ounces mozzarella cheese, shredded
• 3/4 cup parmesan cheese, grated
• 3 eggs, slightly beaten
• 1 teaspoon salt
• 2 teaspoons parsley
• 3/4 teaspoon oregano
• 1/4 teaspoon pepper
• 3 cups spaghetti sauce

1. Cook noodles according to directions on box.
2. Combine all other ingredients except spaghetti sauce.
3. Fill each shell with about 2 tbsp cheese mixture.
4. Spray a 9x13 pan with cooking spray to prevent sticking.
5. Spread small amount of spaghetti sauce on bottom of pan.
6. Place filled shells in a single layer in pan.
7. Cover with remaining sauce.
8. Bake in 350 degree oven for 35 minutes.
9. For freezing: after shells are stuffed with the cheese mixture, place on a cookie sheet and freeze individually. Once frozen you can place in a freezer bag. When ready to use just remove the amount you need and follow the recipe. The cooking time may need to be extended up to 1 hour if the shells are frozen.

 

[moreluck]

Albondigas Soup
1 medium onion
¾-1 cup carrots, diced
½ cup (2 stalks) celery, diced
3 cloves garlic, minced
2-3 tbsp diced green chilis
2 tsp cumin
2 tsp chili powder
½ tsp cinnamon
½ tsp coriander
1 can fire roasted roma tomatoes, chopped
1 can corn, drained or 1 1/2 cups frozen corn
2 medium potatoes, diced
6 cups beef broth (or 3 cups broth, 3 cups water)
12-16 small frozen meatballs (homemade is best, of course)
salt and pepper, to taste​

In a large pot or a 5 or6-qt. dutch oven, sweat the onions, carrots and celery over medium heat for 8-10 minutes, until onions are translucent. Add garlic, green chilis and spices, along with some salt and pepper, and stir well. Cook for 1-2 minutes.
Add remaining ingredients, along with salt and pepper, and cover the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender - about 1 - 1 1/2 hours.
Serves 6

 

[moreluck]

SERVES 9 -12

• 6 cups yukon gold potatoes (cut into large chunks. Do NOT peel!)
• 6 cups savoy cabbage (shredded very thin)
• 1/2 cup water
• 1 large yellow onion (diced very small)
• 8 tablespoons butter (divided in half)
• 1/2 cup milk, hot
• 8 ounces sharp cheddar cheese (shredded and divided in half)
• 3-4 medium tomatoes (sliced thinly)
• kosher salt & fresh ground pepper

1. Preheat oven to 400 degrees. Grease a 9" x 13" pan. Set aside.
2. Cut very thin slices from a head of well-washed Savoy cabbage, totaling 6 cups.
3. Chop one large Spanish onion into small pieces.
4. Place 4 tablespoons of butter in a large Texas skillet. Heat until butter melts and add chopped onions. Cook onions for 5 minutes over medium heat. Slowly add 1/2 cup of water and add the finely chopped cabbage. Season with Kosher Salt and Freshly Ground Black Pepper to taste. Stir mixture together and cover tightly with lid.
5. Every 5 minutes or so, lift the lid and stir the onion/cabbage mixture until the cabbage has shrunk, become tender and begins to brown very, very lightly. (The reason why the cabbage is sauteed rather than boiled is to increase it's natural sweetness and deepen the flavour). It will take 30 to 45 minutes for the cabbage to wilt and cook thoroughly.
6. While cabbage and onions are cooking, cut Yukon Gold potatoes into large chunks, about 6 pieces per potato. You do NOT want to dice them as this will cause your potatoes to become waterlogged. Place potatoes in a large pot of cold water and bring to boil. Check tenderness of potatoes every 5 minutes and when "fork tender" drain off water.
7. Place cooked potatoes in a very large bowl with 4 tablespoons of butter, 1/2 cup of hot milk, and enough Kosher Salt and Freshly Ground Black Pepper to taste. Mash potatoes, DO NOT WHIP! The potatoes should not be "wall paper paste smooth" but slightly chunky. If potatoes are done before cabbage mixture, cover to keep warm.
8. Check cabbage/onion mixture. If more water is needed to steam the cabbage, add only 1/4 cup additional. When cabbage is done, if there is remaining liquid, take lid off of pan and cook the extra water "off'.
9. Add cabbage/onion mixture to the mashed potatoes, stirring until well combined.
10. Place the mixture in the greased 9" x 13" pan.
11. Thinly slice the tomatoes, about 1/4" thick. She used 2" diameter tomatoes so that each slice of the dish had a tomato on top.
12. Sprinkle 2 cups of the finely shredded Sharp Chedar cheese on top of the potato/cabbage mixture. Top with tomato slices. Very lightly salt and pepper each slice of tomato. Add remaining 2 cups of cheese over the tomatoes and potato mixture.
13. Place casserole dish in 400 degree oven for 30 minutes or until the cheese is completely melted, potatoes are bubbling and tomatoes are thoroughly cooked.
14. Remove to heat-proof surface and allow to sit at least 5 minutes before serving. This stays VERY HOT for a long time! Be careful to not burn your mouth, like I did! LOL.

 

[moreluck]

Easy Oven Potatoes

Ingredients:
2 medium potatoes
1 small onion, thinly sliced
1 small red or green bell pepper, thinly sliced
2 cloves garlic, thinly sliced
2 teaspoons vegetable oil
1/4 teaspoon seasoning (rosemary, thyme, oregano)
Salt and pepper to taste
Lemon juice

Directions:
Cut pieces of aluminum foil to about 12 x 15-inches (one sheet per serving); set aside.

Cut potatoes into slices about 1/16-inch thick. Toss potatoes with onion, bell pepper, garlic, oil and seasonings.

Distribute mixture evenly between the pieces of foil. Drizzle with lemon juice. Wrap each securely but loosely to form a flat package.

Place, seam side up, on baking sheets. Bake in 450 degrees friend oven about 20 minutes until potatoes are tender.