What's Cookin' ??

[moreluck]

Beef Taco Mac.

1 lb beef cubed steaks
1 T vegetable oil
1 medium onion, chopped
1 pkg. (1 1/4 oz) taco seasoning mix
2 cans (14-1/2 to 16 oz each) tomatoes, diced, undrained
1-1/2 C uncooked rotini (spiral) pasta
1/2 C shredded cheddar cheese
Serves 4
Cut Beef steaks lengthwise into 1"-wide strips and then crosswise into 1" pieces.
Heat oil in Dutch oven over medium-high heat until hot. Add Beef and onion; cook and stir 3 minutes. Season with 1/4 teaspoon salt. Stir in taco seasoning, tomatoes, pasta and 1/2 cup water; bring to a boil. Reduce heat to low, cover tightly and simmer 20 minutes or until pasta is tender. Sprinkle with cheese before serving.

 

[moreluck]

Slow Cooker Texas Stew

1 1/2 lbs. Beef chuck, cut in 1" cubes
1 1/2 lbs. Pork butt cut in 1"cubes fat trimmed
2 Tbls. Olive oil
2 cloves garlic, minced
2 small onions, diced
1 (4oz.) can green chili peppers
2 red bell peppers, chopped
2 bay leaves
1 tsp. Oregano
1 tsp. Ground cumin
1 tsp. Salt
1 tsp. Black pepper
1 can (14.5 oz.) petite diced tomatoes
1/4 cup lemon juice
1/2 cup red wine
1/2 cup beef broth

Brown meats in heavy skillet with olive oil until thoroughly cooked. Add
Garlic and onions. Saute 'til tender. Combine mixture with all of the
Ingredients in a slow cooker. Cook on low for 8-10 hours. Remove
Bay leaves before serving.
Serves 8.

 

[moreluck]

Sloppy Joe Squares

Ingredients:

1 pound Ground Beef
8 ounces Tomato Sauce
1 cup Water
1 package Sloppy Joe Mix
1 teaspoon Onion Flakes
2 packages Refrigerated Crescent Rolls
1 cup Cheddar, Shredded
1 tablespoon Milk
1 tablespoon Sesame Seeds

Directions:
Brown ground beef in a large skillet over medium-high heat, stirring until it crumbles. Drain and return to skillet.

Stir in tomato sauce and next 3 ingredients; bring to a boil. Reduce heat and simmer 10 minutes.

Unroll 1 package crescent rolls, pressing seams together; fit into bottom of a lightly greased 13- x 9-inch baking dish. Spread beef mixture over dough and sprinkle with cheese.

Unroll other package of crescent rolls, pressing seams together; place over cheese. Brush dough with milk and sprinkle with sesame seeds.

Bake at 425 degrees friend for 15 minutes or until top is golden.

 

[moreluck]

Chicken Wings

What You Need!

1/2 tsp. Ground red pepper (cayenne)


1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix


1 lb. Boneless skinless chicken breasts, cut into 20 strips


2 Tbsp. Hot pepper sauce


1/2 cup KRAFT Ranch Dressing



Make It!



HEAT oven to 400ºF.
ADD pepper to coating mix in shaker bag; shake gently to combine. Add chicken, a few strips at a time; shake to evenly coat. Place in single layer on baking sheet sprayed with cooking spray.
BAKE 15 min. Or until chicken is done.
TRANSFER to plate; drizzle with hot sauce. Serve with dressing.

 

[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]

Chicken Dijon

6 skinned & boned chicken breasts (@2 lbs.)
1/2 tsp. Salt
1/2 tsp. Pepper
3 Tbls. Butter
1 red bell pepper cut in thin strips
1 med. Sweet Onion diced
1 (14 1/2-oz) can chicken broth
3 Tbls. Flour
3 Tbls. Dijon mustard

Sprinkle chicken with salt & pepper.

Melt butter in a large skillet over med-hi heat; add chicken and cook 3-4 mins. on each side or until golden brown.

Remove chicken from skillet; add bell pepper and onion and cook stirring often, 4-5 mins or until vegetables are tender.
Return chicken to skillet.

Whisk together broth and the next 2 ingredients, and pour over chicken. Cover and reduce heat to low
And simmer for 20 mins or until chicken is done.

 

[moreluck]

Four Seasons Crab Cakes


2 pounds jumbo lump crabmeat
1/2 pound fresh codfish fillet
1/2 to 1 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons sesame oil
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
2 tablespoons basil, julienned
Salt and pepper to taste
Juice of 1/2 lemon
Olive oil for sauteing

Pick through crabmeat, removing all shells but being careful not to
Break up the large lumps too much. In a food processor, grind codfish
Until pureed. Add 1/2 cup of heavy cream and puree until incorporated.
Then add more cream if needed. The mixture should be smooth and
Shiny, yet firm enough to hold its shape.
Place this mousse in a metal bowl and add the other ingredients, except
For the olive oil. Take a small portion of the crab−cake mixture and saute
In hot olive oil until golden brown. Taste to adjust seasoning.
Form the rest of the crab cakes and saute in hot olive oil until golden
On both sides. Finish by baking in a 450−degree oven for 4 to 5 minutes.
Serves six to eight.

 

[moreluck]

Swiss Style Braised Steak

Ingredients

• 1 1/2 pounds (750 grams) top beef round steak, 1/2 inch (12mm) thick
• 2 cups sliced onions, halved
• 2 teaspoons concentrated beef base or beef stock
• 1/4 teaspoon pepper
• 2 14.5oz cans diced tomatoes, undrained
• 1/2 cup water

Method

Combine all ingredients except beef in a 12 inch (25mm) skillet (heavy pan) and mix together.
Trim all fat from beef and cut to serving size pieces then place on top of the other ingredients; bring to boil.
Reduce heat, then cover and simmer until beef is tender, usually 2 hours.

Serves 6

 

[moreluck]

Lasagna Soup


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]

Crockpot Pepperjack Cheese Chicken Chowder



SERVES 6 , 6 servings

1 lb boneless chicken breast, cut into 1/2-inch pieces

• 2 (10 ounce) cans diced tomatoes and green chilies like rotel
• 1 (10 3/4 ounce) can Campbell southwest-style pepper jack soup
• 1 (15 1/4 ounce) can low-sodium corn
• Shredded Mexican cheese (optional) or cheddar cheese (optional)

1. In the crockpot mix together chicken, undrained tomatoes, cheese soup and corn.
2. Cover and cook on low heat for 4 to 5 hours or on high heat for 2 to 2.5 hours.
3. Sprinkle each serving with cheese.

 

[moreluck]

Bacon Wrapped Corn-On-The-Cob

Ingredients:
8 ears sweet corn
8 bacon strips
2 tablespoons chili powder

Directions:
Wrap each ear of corn with bacon strip. Place each one on a piece of heavy-duty aluminum foil. Sprinkle with chili powder.

Wrap securely, twisting the ends to make handles. Place uncovered over medium-hot grill for 20 minutes or until corn is tender and bacon is cooked, turning once.

 

[moreluck]

Cheeseburger Pasta

1 lb. Ground beef
1 can (10 3/4 oz.) Campbells Cheddar Cheese Soup
1 can (10 1/2 oz) Campbells Beef Broth
1 1/2 cups water
1/2 cup ketchup
2 cups uncooked medium shell pasta

Cook beef in skillet until browned. Pour off fat.

Add soup, broth water, ketchup and pasta. Heat to a boil
Cook over med. heat 10 mins or until done, stirring often.

 

[moreluck]

Olive Garden's Tuscan Garlic Chicken

Ingredients:

3 pounds boneless -- skinless chicken breasts
1 1/2 cup flour, PLUS
1 tablespoon flour
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons Italian herb seasoning
3 ounces vegetable oil -- divided
1 pound penne pasta
1 tablespoon garlic -- chopped
1 red pepper -- julienne cut
1/2 cup white wine
1/2 pound whole leaf spinach -- stemmed
12 ounces heavy cream
1 cup Parmesan cheese -- grated

Directions:
Combine 1-1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.

Saute the chicken in batches, in a large, nonstick, ovenproof skillet -- with enough oil to coat -- over medium-high heat for about 2 to 3 minutes on each side, or until golden brown and crisp.

When finished, transfer the skillet to a preheated oven at 350 degrees friend. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees friend.

Cook pasta al dente (or according to package instructions). Drain and set aside until needed.

While pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately 1 minute. Slowly add remaining 1 tablespoon of flour and stir to combine.

Next, add the white wine and bring to a boil for about 1 minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the Parmesan cheese.

Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and the extra Parmesan cheese.

 

[moreluck]

Riblets and Sauce

"Succulent and tender pork spareribs marinated in a soy and hoisin sauce." by sal
By RavynLoony
45 min | 15 min prep

SERVES 6

• 5 lbs pork spareribs
• 1/3 cup ketchup
• 3 tablespoons white sugar
• 1 teaspoon salt
• 2 teaspoons minced garlic
• 1/3 cup soy sauce
• 1/3 cup hoisin sauce

1. Simmer ribs in water for 45 minutes. Mix together ketchup, sugar, salt, garlic, soy sauce and hoisin sauce. Pour over ribs in dish; Marinate overnight in refrigerator. Bake or grill over fire for half hour.

 

[moreluck]

Italian Osso Bucco


Ingredients:

2 medium Carrots finely diced
1 medium Onion finely diced
1 stalk Celery finely diced
2 cloves Crushed garlic
1 bunch Continental parsley finely chopped
1 tablespoon Fresh thyme
12 pieces Osso bucco (veal shank cut into 2-inch thick slices)
3 tablespoons Butter
2 tablespoons Tomato paste
3 cups Beef stock
2 cups White wine
Salt and pepper
1 Lemon
1 clove Finely chopped garlic

Directions:
Melt 2 Tb. Butter in a heavy pan and when hot saute the veal on both sides until golden brown. Take out and put into a casserole dish.

Add the onions, carrots, celery, garlic, thyme and 2 Tb. Chopped parsley and cook for 10 minutes. If necessary add a little more butter. Take out of the pan and place on top of the meat in the casserole dish.

Pour the white wine into the pan and bring to the boil for a few minutes. Add to the casserole.

Dissolve the tomato paste in the stock then add to the casserole. Season with salt and pepper and a slice of lemon peel.

Cover tightly with a lid and cook at 375 degrees friend for one hour and then turn down the heat to 300 degrees friend for the next hour.

To the remaining parsley add the rind of the lemon and the chopped garlic. This mixture is called gremolata and is an essential part of osso bucco. It is to be sprinkled on the top of the osso bucco before serving.

Serve with risotto or mashed potatoes.

 

[moreluck]

Cook Time: 2 Hours 25 Minutes
Ready In: 2 Hours 35 Minutes
Servings: 5
"This traditional Irish dish is the centerpiece for many a St. Patrick's Day table. Corned beef takes a long, lovely simmer with potatoes, carrots and cabbage for a hearty and satisfying dish."
Ingredients:
3 pounds corned beef brisket with spice
Packet
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage, cut into four
Wedges
Directions:
1.Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.2.Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.3.Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.ALL RIGHTS RESERVED © 2010 Allrecipes.comPrinted from Allrecipes.

 

[moreluck]

Capellini with Tomatoes & Basil
By Barefoot Contessa

Kosher salt
1/2 cup good olive oil plus extra for the pasta pot
2 Tbls. Minced garlic
4 pints small cherry tomatoes or grape tomatoes
18 large basil leaves, julienned
2 Tbls. Chopped fresh parsley
2 tsp. Chopped fresh thyme leaves
1 tsp freshly ground pepper
1/2 tsp. Crushed red pepper flakes
3/4 lb. Capellini or angel hair pasta
1 1/2 cups freshly grated parmesan cheese
Extra chopped basil & parmesan for serving

Bring large pot of water to boil add 2 Tbls. Salt and a splash of oil to the pot. Meanwhile, heat the 1/2 cup olive oil in a large skillet. Add the garlic to the oil and cook over med. For 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 tsps. Salt, the pepper and red pepper flakes. Reduce the heat to medium-low and cook for 5-7 mins., tossing occasionally, until the tomatoes begin to soften.

While the tomatoes are cooking, add the pasta to the pot of boiling water and cook according to package directions. Drain the pasta and reserve some of the pasta water.

Place the pasta in a large serving bowl, add the tomatoes and parmesan and toss well. Add some of the pasta water iff the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra parmesan on the side.

 

[moreluck]

Colcannon

Ingredients:

Potato 4 peeled
Cabbage4 cups shredded
Butter 2 oz
Green onion1/2 cup chopped
Milk 2/3 cup warmed
Salt 1/4 tsp. to taste
Black pepper 1/4 tsp. to taste
Italian parsley1 Tbsp. chopped



Directions

• In a saucepan place the potatoes and enough water to cover. Bring to a boil and cook for 15 minutes or until the potatoes are tender. Drain the water and mash. In a separate saucepan bring water to a boil and add the shredded cabbage. Cook for 10 minutes. Drain the water.In a large stock pot melt the butter over medium heat. Stir in the green onions and cook for 1 minute. Stir in the cabbage and mashed potatoes. Drizzle in the milk to create a creamy consistency. Add salt and black pepper to taste.
• Garnish with parsley and serve.

 

[moreluck]

30 Foods You Should Never Be Without

Monday , March 15, 2010
By Simon McNeil

Have you ever been caught in an embarrassing moment when friends or family come over and you have nothing in your fridge or pantry to serve them?
After all, unexpected guests are a regular part of life, especially for the lives of most bachelors in America. So what kind of food should you always keep stocked?
Here's a comprehensive list of 30 foods you should never be without.
Essential Foods: The Fridge
1. Water
Always have a nice cold pitcher of water handy. If you are worried about contaminated water from the faucet, we suggest you invest in a quality water filter.
2. Milk: skim or 2%
It's a great source of calcium, and when added to cereal it makes for a quick and healthy breakfast.
3. Fruits
Almost zero preparation time is involved when guests stop by. Popular favorites are grapes, apples, bananas, and oranges.
4. Carrots
Extremely healthy, carrots are also easy to prepare and, with a yogurt dip, make the perfect hors d'oeuvres.
5. Peanut butter
Peanut butter will remain freshest in the fridge. Use it instead of butter to spread on morning toast for more protein and healthier fat.
6. Eggs
Eggs are a necessary ingredient for many baked goods, while also being a protein-packed breakfast item or a gourmet dinner treat in the form of an omelet or mixed with stir fried rice.
7. Yogurt
Yogurt is among our 30 foods you should never be without because it's perfect for making fruit smoothies, putting on top of fresh fruit and granola or as a substitute for higher fat sour cream.
8. Butter
Butter is not for everyday use, but it's definitely needed for gourmet baked goods or the best-tasting homemade chocolate chip cookies.
9. Fresh lemons
Lemon juice is found in many recipes. Perk up a glass of iced water with a fresh slice of lemon or use the juice as a low-fat salad dressing.
10. Mayonnaise
You'll definitely want the low-fat variety of mayonnaise. You can use it to spread on sandwiches, mix into tuna or egg salad, and to make veggie dips and salad dressings.
11. Dijon mustard
Dijon mustard is a versatile ingredient for marinades, salad dressings and sandwich spreads.
12. Parmesan cheese
If you have Parmesan cheese in the fridge and pasta in the cupboard, you will always have the makings of a dinner. Because it's quick, easy and delicious, it's one of 30 foods you should never be without.
13. Beer, wine or soft drinks
Beer, wine and soft drinks are, well, essential for celebrations or just a nice cold refreshment.
14. Fresh ginger
Stored unwrapped in the fridge, ginger is perfect for marinades and for spicing up last-minute stir fry dinners.
15. Variety of hard cheeses
Cut into small cubes to serve with a toothpick as hors d'oeuvres for your guests.




Essential Foods: The Pantry
16. Bread
You should always have this basic staple handy. Bread can be used to make sandwiches, little party canapes or toast in the mornings.
17. Oregano, mint and thyme (dried)
Dried herbs are great to use in sauces and dressings.
18. Canned tomatoes
Extremely useful when you need to prepare a quick pasta sauce.
19. Salt and pepper
As obvious as it seems, these are essential ingredients in tons of recipes, especially Italian ones.
20. Olive oil
Use as a marinade, in sauces, alone, or in salad dressing. This oil has multiple purposes around the kitchen.
21. Red wine or balsamic vinegar
Great for pasta sauces and salad dressings.
22. Pasta
The fastest dinner you can prepare, and will always provide guaranteed satisfaction.
23. Rice
A quick and easy 20-minute preparation time to go along with any meal.
24. Coffee
For obvious reasons — a quick pick-me-up on those sluggish Monday mornings.
25. Tea
A great relaxant for those hard days at work. Tea also helps digestion.
26. Dry cake mixes
These usually take 5 minutes to prepare and 30 minutes to bake. A quick and tasty alternative to fancy desserts.
27. Cereal
Always have cereal handy for the fastest breakfasts, or even as a snack.
28. Tuna
You can prepare awesome casseroles with cheese or amazing salads with flakes of tuna.
29. Soup mixes
Onion and chicken soup mixes in a pouch last long in the pantry and are the easiest meals to prepare.
30. Canned peas
Just pop the can open, pour into a microwave-safe bowl and put the peas in the microwave for one minute for a perfect side dish for your steak.
Foods You Should Never Be Without
This list of 30 essential food items for your house was carefully researched by an experienced group of bachelors. So take our word for it: Have all of these items in stock at all times and you'll never go hungry or be embarrassed in front of those pesky uninvited guests again.

 

[moreluck]

Italian-American Chicken Scarpariello

Ingredients:

1 Chicken (2 1/2 to 3 Pound Size) Cut Into Pieces
1 cup All-Purpose Flour
Salt & Pepper
1 teaspoon Oregano
4 tablespoons Olive Oil
3 cloves Garlic, Peeled & Sliced
1/2 cup Chopped Onions
1 Sprig Fresh Rosemary
1 cup Chicken Broth
1/2 cup White Wine
1 Lemon, Juice Of
3 tablespoons Unsalted, Softened Butter
1 tablespoon Flour
1/4 cup Chopped, Fresh Parsley

Directions:
Preheat the oven to 400 degrees friend. Mix together the flour and oregano, and season with salt and pepper.

Rinse and dry the chicken pieces, and then dredge them lightly in the seasoned flour mixture.

In a heavy, ovenproof skillet, large enough to hold all of the chicken pieces, heat the olive oil, and then brown the chicken well on all sides over medium heat. Be careful not to burn the oil by using too hot of heat. Once all of the pieces are well browned, remove them to a plate.

Pour out the left over oil in the pan, leaving just a tablespoon or two with the browned bits at the bottom. Add the onion and cook until soft, and then add the garlic. As soon as the garlic begins to sizzle, add the wine, and stir the browned bits at the bottom while you reduce the wine by half over medium high heat.

Add the chicken broth and bring to a boil. Break up the rosemary into pieces, and add it to the sauce. Return the chicken pieces to the skillet, and spoon the sauce over top. Bake the chicken until done, about 20 minutes.

Remove the chicken to a warmed platter, and bring the remaining sauce to a boil. Add the lemon juice and season with salt and pepper.

Mix the tablespoon of flour with 1 tablespoon of softened butter. Add the remaining butter to the sauce in the skillet, and mix well. Remove the rosemary pieces from the sauce.

If the sauce is thin, stir in a little of the flour and butter mixture, whisking continuously to prevent lumps. Once the sauce has thickened, add the chopped parsley, and pour the sauce over the chicken on the platter. Serve immediately.