What's Cookin' ??

[moreluck]

Chicken With Wine

Ingredients:
4 boneless chicken breast halves
lemon juice
seasoned salt and pepper
1 can cream of mushroom soup
3 tablespoons dry white wine
grated Parmesan cheese
hot cooked rice



Directions:
Rinse chicken breasts and pat dry. Season with lemon juice, seasoned salt and pepper. Place in lightly sprayed crockpot.

In a bowl, combine soup with wine; pour over chicken breasts. Sprinkle with Parmesan cheese. Cover and cook on low setting for 6-8 hours.

Serve with hot cooked rice.

 

[moreluck]

Bow-Ties With Bacon and Tomatoes Recipe


4 slices bacon, cut into 1-inch pieces
1 medium onion, finely chopped (1/2 cup)
1 (14 1/2 ounce) can diced tomatoes with sweet onions and roasted garlic, undrained
1 (14 ounce) can chicken broth
3 cups uncooked bow tie pasta, pasta (farfalle, 6oz)
1/8 teaspoon pepper

1. In 12-inch skillet, cook bacon over medium-high heat 8 to 10 minutes, stirring frequently, until bacon is brown.Reduce heat to medium. Add onion; cook 2 to 3 minutes, stirring frequently, until onion is tender.
2. Stir in tomatoes, broth, uncooked pasta and pepper. Heat to boiling over high heat. Reduce heat to medium until pasta is tender and mixture is as think as you like.

 

[moreluck]

Hungarian Beef Round Steak & Spaetzle

2 1/4 to 2 1/2 pounds beef bottom round, eye round or boneless beef chuck shoulder steaks, cut 3/4-inch thick
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1 (13.75 to 14.50-ounce) can ready-to-serve beef broth
5 teaspoons sweet paprika
2 medium onions, sliced (1/2-inch), separated into rings
2 teaspoons all-purpose flour, mixed with 2 tablespoons cold water
2/3 cup dairy sour cream

1 (9 to 10.50-ounce) package spaetzle, cooked

1. Cut beef steak into 6 pieces. Combine 2 tablespoons flour, salt and pepper. Lightly coat beef with flour mixture.
2. Heat oil in large nonstick over medium heat until hot. Brown beef in batches. Pour off drippings.
3. Return beef to skillet. Add broth and paprika; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes. Add onions; continue], covered, 30 to 45 minutes or until beef is fork-tender. Remove beef and onions; keep warm.[/COLOR]
4. Remove cooking liquid; skim fat. Return 2 1/2 cups liquid to skillet; whisk in flour mixture. Bring to a boil; and stir 1 minute or until thickened. Remove from heat; whisk in sour cream. Serve with beef, onions and spaetzle.[/COLOR]

Makes 6 servings.

 

[moreluck]

Denny's Cheese Soup


4 Tablespoon Butter or margarine
10 Ounce Cream of chicken soup
10 oz Cream of celery soup
1/2 Soup can Kraft's mayonnaise
8 Ounce Jar cheese Whiz
14 Ounce Can chicken broth
Salt and pepper

Put butter, soups, Mayo and Cheez Whiz in 1−1/2 quart saucepan, stirring
Constantly over medium heat, until smooth. Stir in broth and season to taste
With salt and pepper. Stir occasionally until piping hot, but do not let it
Boil.

 

[moreluck]

Orange Marinated Chicken Recipe

Ingredients

• 3 pounds boneless skinless chicken thighs (4 pounds if buying bone-in)
• 6 oranges, peeled and seeded, coarsely chopped (or 2-3 cups fresh squeezed orange juice)
• 1 onion, chopped
• 1/2 of a 7-ounce-can of chipotle chili peppers in adobo
• 3 cloves garlic, chopped
• 1/3 cup chopped fresh cilantro
• 1 Tbsp fresh rosemary leaves, chopped (or 1 teaspoon dried)
• 1 Tbsp fresh thyme leaves (or 1 teaspoon dried)
• 1 Tbsp fresh marjoram leaves (or oregano, or 1 teaspoon dried of either)
• 1 teaspoon salt
• 2 Tbsp olive oil
• Chopped fresh parsley and orange slices for garnish

Method

1 In a blender or food processor, combine the chopped oranges, onion, chipotle in adobo, garlic, cilantro, rosemary, thyme, marjoram, and salt. Pulse a few times to make a coarse purée.
2 Put boneless chicken thighs between two sheets of wax paper and pound with a meat hammer until an even thickness of about 1/2-inch. Combine the chicken pieces and the orange marinade together either in a bowl or in a ziplock freezer bag. Refrigerate overnight.
3 Heat olive oil in a large cast iron pan on medium high heat. Remove chicken pieces from the marinade, wiping off excess (but not all) marinade. Working in batches, cook the chicken pieces for 5 minutes on each side.
Serve over rice..
Serves 6.

 

[moreluck]

Chicken & Dumplings

1 (3 1/4 lb.) Whole chicken
1/2 tsp. Garlic powder
1/2 tsp. Dried thyme
2 1/2 tsp. Salt, divided
3/4 tsp. Pepper, divided
1 tsp. Chicken bouillon granules
3 cups self rising flour
1/2 tsp. Poultry seasoning
1/3 cup shortening
2 tsp. Bacon drippings **
1 cup milk
Chopped fresh parsley for garnish

1. Bring chicken, water to cover, garlic powder, thyme, 1 1/2 tsp salt and 1/2 tsp pepper to boil in a Dutch Oven over medium heat. Cover, reduce heat to med.-lo and simmer one hour. Remove chicken; reserve broth.

2. Cool chicken 30 mins ; skin, bone and shred chicken. Skim fat from broth. Add chicken, boullion, and remaining 1/2 tsp. Of salt and 1/4 tsp pepper to broth. Return to simmer.

3. Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until crumbly. Stir in milk. Turn dough out onto a lightly floured surface. Roll to 1/8 inch thickness; cut into one inch pieces.

4. Drop dumplings, a few at a time, in to simmering broth, stirring gently. Cover & simmer, stirring often, 25 mins. Garnish if desired.

** 2 tsp. Butter plus 1/4 tsp salt may be substituted

 

[moreluck]

BAKED RIGATONI WITH HAM, MUSHROOMS & PEAS

This simple pasta recipe is quick and delicious for a weeknight dinner.

Preparation time: 20 min Baking time: 25 min
Yield: 4 servings

3 ounces (1 cup) uncooked dried rigatoni
3 tablespoons LAND O LAKES® Butter
1 1/2 cups fresh mushrooms, halved
1/3 cup chopped onion
3 tablespoons all-purpose flour
2/3 cup LAND O LAKES® Traditional Half & Half
1/2 cup chicken broth
3/4 cup freshly grated Parmesan cheese8 ounces
(1 1/2 cups) cubed cooked ham
1 cup frozen peas
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper

Cook rigatoni according to package directions. Drain; set aside.

Heat oven to 350°friend. Meanwhile, melt butter in 3-quart saucepan; stir in mushrooms and onion. Cook over medium-high heat, stirring constantly, until onion is softened (2 to 3 minutes).

Reduce heat to medium; stir in flour until smooth and bubbly (1 minute). Stir in half & half and broth. Cook, stirring occasionally, until sauce thickens (2 to 4 minutes). Remove from heat. Stir in 1/2 cup Parmesan cheese and all remaining ingredients.

Spoon cooked rigatoni into ungreased 2-quart casserole. Add sauce; stir gently to coat. Cover; bake 15 minutes. Stir; sprinkle top with remaining 1/4 cup Parmesan cheese. Cover; continue baking for 10 to 15 minutes or until heated through.

FREEZE AND BAKE LATER METHOD: Prepare rigatoni and sauce as directed. Place into casserole or large freezer container. Cover tightly; freeze up to 3 months. To thaw, place in refrigerator for 24 hours or until thawed. Heat oven to 350°friend. Place mixture into ungreased casserole dish, if necessary. Cover; bake 25 minutes. Stir; sprinkle top with 1/4 cup Parmesan cheese. Cover; continue baking for 10 to 20 minutes or until heated through.

Nutrition Facts (1 serving): Calories: 470, Fat: 27g, Cholesterol: 85mg, Sodium: 1100mg, Carbohydrates: 29g, Dietary Fiber: 3g, Protein: 25g

 

[moreluck]

Crab Dip

1 pkg (8 oz.) cream cheese
1 can (6 oz.) crab meat, drained
1 bunch green onions, sliced thin, white parts only
1 Tbls. fresh squeezed lemon juice

Combine all ingredients in a bowl and mix well. Cover and
refrigerate for a few hours or overnight before serving
so flavors will blend well.

 

[moreluck]

Spareribs In Cranberry Sauce

Ingredients:
1 cup cranberry sauce
1/2 cup water
1/2 cup tomato catsup
3 tablespoons cider vinegar
2 tablespoons olive oil
1 package (7 oz. size) garlic salad dressing mix
8 pounds country style or regular spareribs



Directions:
Combine sauce, water, catsup, vinegar, olive oil, and dressing mix. Stir until well mixed.

Place meat on rack in a large flat pan. Cook in preheated oven at 450 friend for 20 minutes.

Reduce heat to 350 friend. Remove meat from oven and pour off excess fat from pan. Brush ribs generously with cranberry basting sauce. Return to oven; continue cooking for 1 hour or until meat is very tender and nicely browned.

Baste and turn ribs 3 or 4 times during cooking.

 

[moreluck]

For Super Bowl.....


Savory Chicken Drummettes

Ingredients

• 8 cloves garlic, peeled and crushed
• 2 Tbsp honey
• 2 Tbsp Dijon mustard
• 1 Tbsp tamari soy sauce (or 1 1/2 Tbsp regular soy sauce)
• 2 Tbsp lemon juice
• 1/4 cup olive oil
• 2 teaspoons salt
• 1 teaspoon freshly ground pepper
• 20 chicken drummettes

Method

1 Rinse and pat dry drummettes, place in a large, non-reactive bowl, or leak-proof plastic bag. Mix together garlic, honey, mustard, soy sauce, lemon juice, oil, salt and pepper for marinade. Pour marinade over chicken drummettes and make sure each piece is well coated. Refrigerate for at least one hour and up to one day.
2 Preheat oven to 400°friend. Place chicken in a single layer on a wire rack set over an oven tray lined with aluminum foil. Bake 30-40 minutes (depending on the size of your chicken drummettes) until well browned and cooked through.
Makes 20 drummettes.

 

[moreluck]

Easy White Chili With Chicken

Ingredients:

2 cups chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
2 cans (15-ounce size) white beans, drained
1 can (14.5 ounce size) chicken broth
2 cans (4-ounce size) diced green chiles
2 tablespoons Italian seasoning
4 cups cubed, cooked chicken breast
1 cup shredded Monterey Jack cheese
1 cup chunky salsa (mild or hot)
1/2 cup chopped fresh cilantro

Directions:
In a 4-quart pot, saute the onion and garlic in oil until onions are tender. Stir in beans, chicken broth, chiles and seasoning. Bring to boil; reduce heat and simmer 10 minutes. Stir in chicken; heat through. Garnish each serving with cheese, salsa and cilantro.

 

[moreluck]

Meatballs With Mushroom Gravy


SERVES 6 -10 , 12 Meatballs

• 1 1/2-2 lbs ground beef
• 1 oz. envelope dry onion soup mix
• 1/2 cup water or beef broth
• 1-2 tablespoon Worcestershire sauce
• 1 egg
• 3/4 cup breadcrumbs
• 2 teaspoons garlic salt
• about 1 cup water
• 2 (10 ounce) cans cream of mushroom soup

1. In a large bowl mix together all the dry ingredients(Onion Soup mix, bread crumbs & garlic salt) then add in the wet ingredients(water or beef broth, Worcestershire sauce & egg) mix together then add in the ground beef and incorporate all the ingredients together mix well.
2. Now make meatballs about the size of your palm(maybe about 2 inches round) place all the meatballs in a large skillet and cook at medium high heat until cooked all the way through and browned on all sides.
3. Once your meatballs are completely cooked keep the heat at medium high and then add in your water. The water will deglaze the bottom of your pan then add in the 2 cans of Cream of mushroom soup and mix it in with the water stirring until becomes a gravy. Turn the heat down to medium low and cover the skillet and cook until gravy is heated through.
4. Serve with Mashed potatoes spoon the gravy over the meatballs and the potatoes! ENJOY =).

 

[moreluck]

}Tuscan-Style Pasta With Cannellini

• 1 lb ziti pasta or penne pasta
• 1/4 cup extra-virgin olive oil
• 5 large garlic cloves, finely chopped
• 1/4 lb curly escarole, sliced or 1 small bunch arugula
• 1 (16 ounce) can cannellini beans, drained and rinsed
• 1 (14 1/2 ounce) can diced tomatoes with juice, undrained
• 2/3 cup dry white wine
• Salt & freshly ground black pepper, to taste
• 1/4 cup fresh basil leaf, thinly sliced

1. Preparation:
2. Cook pasta according to the package directions.
3. Heat oil in a large skillet over medium-high heat. Add garlic and cook until slightly browned (less than a minute). Add escarole; stirring occasionally until wilted, about 2 minutes.
4. Add beans, tomatoes with their juice and wine. Simmer 5 minutes, stirring occasionally. Season to taste with salt and pepper; stir in basil and heat through.
5. Drain pasta and toss with the sauce.
6. Nutritional Information Per Serving:
7. Calories 690; Total fat 16g; Saturated fat 2.5g; Cholesterol 0mg; Sodium 320mg; Carbohydrate 110g; Fiber 11g; Protein 22g.

 

[moreluck]

Breakfast Link Bake Recipe This recipe is from Bob Evans.

1¼ hours | 5 min prep


SERVES 10 , 1 Casserole

• 1 (20 ounce) package refrigerated hash brown potatoes
• 1 (12 ounce) package sausage links (uncooked) like Bob Evans
• 1-2 tablespoon vegetable oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 10 eggs, grade A large
• 3/4 cup milk
• 1/2 teaspoon baking powder
• 1/4-1/2 cup diced onion
• 1/4 teaspoon parsley, chopped
• 1 1/2-2 cups shredded colby-monterey jack cheese or mild cheddar cheese

1. Preheat oven to 375°friend
2. Grease the bottom and sides of a 13" x 9" pan with vegetable oil.
3. In a bowl, add hash browns and vegetable oil. Mix until potatoes are evenly coated. Press potatoes into bottom and up sides of pan. Put into center of oven and bake for 20-25 minutes or until browned. Remove from oven and set aside.
4. In a mixing bowl, whisk together the eggs, milk, baking powder, salt and pepper. Add diced onion and mix. Pour egg mixture over pre-baked potatoes. Place two rows of sausage links on top egg mixture down the length of the pan. Cover and place in oven.
5. Bake for 30-35 minutes or until center is firm. Remove from oven, uncover. Top with cheese and parsley. Return to oven uncovered and bake an additional 5-10 minutes or until cheese is melted.
6. Remove from oven; allow to set 5-10 minutes before serving.

 

[moreluck]

Kielbasa' N 'Junk


SERVES

• 1 (16 ounce) package polska kielbasa (Hillshire Farms)
• 1 medium onion
• 1 medium green bell pepper
• 1 medium red bell pepper
• 1/2 lb fingerling potato
• Salt
• Pepper
• Olive oil
• 1 tablespoon butter

1. Slice Kielbasa into coins.
2. Parboil potatoes in salted water and set aside when done (do not overcook - you want them to finish cooking in the pan with the rest of the junk).
3. While tatoes are parboiling, chop the onions and bell peppers (however you like, I slice the onions and chop the peppers into about 1/2 inch squares).
4. Fry Kielbasa until heated through and has darkened. Remove from pan and keep warm.
5. Add oil and butter to Kilebasa drippings and bring up to heat.
6. Add and slightly caramelize the onions, adding the peppers as onions begin browning. Continue cooking until peppers start caramelizing (onions should be nice and brown by then).
7. Add potatoes and cook until the potatoes are near done.
8. Add cooked Kielbasa and cook until the dish is warmed through.
9. Plate it up and eat it up!

 

[moreluck]

Lasagna Soup (Adapted from Cuisine at Home)

16 ounces hot Italian turkey sausage
2 cups diced onions
1 cup diced carrots
5 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper
4 cups chicken broth
14 1/2 ounce can fire roasted crushed tomatoes
10 ounces tomato sauce
1 cup dry Campanelle pasta
2 cups chopped fresh spinach
4 ounces diced provolone cheese
1 ounce fresh grated Parmesan cheese
1 tablespoon plus 1 teaspoon sliced fresh basil

In a dutch oven over medium-high, add sausage and cook until browned - crumble the sausage as you go with a wooden spoon. Add the onions and carrots - cook 3 minutes. Mix in the garlic, basil, oregano, red pepper flakes, salt and pepper - cook 1 minute. Pour in the broth, crushed tomatoes and tomato sauce. Bring to a boil and add in the pasta. Simmer soup until the pasta has cooked. Mix in the fresh spinach and cook until wilted - about 1 to 2 minutes. Remove from the heat.

To serve - place 1 ounce of diced provolone in the bottom of 4 bowls. Evenly divide the soup between the 4 bowls. Sprinkle each serving with Parmesan and basil.

 

[moreluck]

BOW TIE PASTA & BEANS

This easy meatless main dish features fresh vegetables from the garden.


4 ounces (1 1/2 cups) uncooked dried bow-tie pasta
1 tablespoon Butter
1/4 cup chopped fresh basil leaves*
1/4 cup finely chopped onion
1 pound green beans, cut in half
5 Roma tomatoes, quartered
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup freshly grated Parmesan cheese

Cook pasta according to package directions. Drain. Set aside.

Meanwhile, melt butter in 12-inch skillet until sizzling; stir in basil and onion. Cook over medium-high heat, stirring occasionally, until onion is softened (1 to 2 minutes). Stir in green beans. Continue cooking, stirring occasionally, until heated through (5 to 6 minutes).

Stir in cooked pasta, tomatoes, salt and pepper. Continue cooking, stirring occasionally, until tomatoes are heated through (2 to 3 minutes). Sprinkle with Parmesan cheese.

*Substitute 1 tablespoon dried basil leaves.

Nutrition Facts (1 serving ): Calories: 140, Fat: 4g, Cholesterol: 10mg, Sodium: 200mg, Carbohydrates: 23g, Dietary Fiber: 4g, Protein: 6g

 

[moreluck]

Diabetized Crab Cakes

This spicy crab cake will both satisfy and taste delicious. With a quick prep and cook time, a great weeknight meal!

This recipe was originally published in Diabetes Forecast Magazine.

Serves 4; Serving size: 4 ounces
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients
2 tsp olive oil, divided
1/2 medium onion, diced
4 Tbsp red pepper, diced
2 scallions, thinly sliced
1 egg
3 Tbsp reduced-fat mayonnaise
1 Tbsp Dijon mustard
Salt and pepper to taste
1/4 cup French bread crumbs
1 pound lump crabmeat

Preparation

1. In a medium skillet, heat one teaspoon of the olive oil over medium heat.
2. Add the onion, red pepper, and scallions, and sauté for 4 minutes.
3. Move the vegetables to a bowl. Add the egg, mayonnaise, Dijon mustard, salt, and pepper.
4. Next, add the bread crumbs and crabmeat.
5. Shape into patties and place on a plate. Cover and refrigerate for 1 hour.
6. Coat a baking sheet with cooking spray.
7. Add the crab cakes to the baking sheet and drizzle the crab cakes with remaining olive oil.
8. Bake at 375 degrees for about 20 minutes, until lightly browned. Cook a bit longer if crab cakes still need some browning.

Nutrition Information
Exchange/Choices:
1/2 Carbohydrate
3 Lean Meat
1/2 Fat
Amount Per Serving
Calories 195
Calories from Fat 80
Total Fat 9 g
Saturated Fat 1.6 g
Trans Fat 0 g
Cholesterol 150 mg
Sodium 485 mg (without added salt)
Total Carbohydrate 6 g
Dietary Fiber 1 g
Sugars 2 g
Protein 22 g

 

[moreluck]

Hawaiian Shrimp Truck Scampi

Hawaiian scampi

Yield: 2 Servings
Main Ingredient: Shrimp
Cuisine: Hawaiian



10 shell-on U-15 (extra large) shrimp, deveined
1/2 stick clarified butter
1 head (10 cloves) garlic peeled and roughly chopped
1/2 teaspoon salt
1 cup flour
1/8 cup white wine
2 tablespoons paprika
2 tablespoons regular butter
1/4 tablespoon cayenne for spicier tastes)

Instructions

To begin, rinse and thaw your large shrimp in cool running water. Lightly pat dry. In a wide Tupperware dish, place the flour, paprika and cayenne pepper. Mix lightly with your hands and coat each piece of shrimp on both sides.
Heat saute pan over high heat.

Add clarified butter and garlic. Stir for 1 minute, then add all of the shrimp, which has been coated in the flour mixture. Saute 3 minutes on each side.

After 3 minutes on the second side, add the 1/8 cup of white wine and 2 tablespoons butter. Saute, turning shrimp occasionally, until it reaches a caramel brown color.

Remove shrimp immediately and serve with two mounds of sticky steamed calrose rice and a lemon wedge, spooning extra garlic butter sauce over the rice and shrimp. Add extra salt and cayenne pepper to taste if desired.

 

[moreluck]

Pennsylvania Pot Roast


SERVES 6 -8 , 1 pot roast

• 3-4 lbs round bone pot roast
• 1 teaspoon salt
• 1 dash pepper
• 2 medium carrots, chopped (1 cup)
• 1 medium turnip, chopped (1/2 cup)
• 1/2 cup green pepper, chopped
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1/4 cup water
• 2 tablespoons parsley, chopped
• 1 garlic clove, minced
• Oil for browning meat

1. In a dutch oven, brown meat in a small amount of hot oil. Season with salt and pepper. Add remaining ingredients. Cover and simmer 2 hours ot until meat is tender. Remove meat to heated platter. Spoon vegetables over pot roast.
2. Note: Grandma added 1 Tblsp. Worcestershire sauce. Add a bit more water if needed. She always served her roast with mashed potatoes and gravy.