1 can of tomato soup
1 small can of tomato sauce
2 c. water
4 t. dried minced onions
2 bouillon cubes
1/2 t. salt
1/2 t. garlic power
1 t. chili powder
mix sauce ingredients, simmer for 5 minutes
Monday, November 3, 2008
Persimmon Cookies
1 c. margarine
2 c. sugar
4 c. sifted flour
2 c. nuts, chopped
2 c. raisins
2 eggs
2 c. persimmon pulp
2 t. soda
1 t. salt
1 t. cinnamon
1 t. cloves
1 t. nutmeg
1 t. lemon
1 t. vanilla
Mix together persimmon pulp and soda, set aside. Cream margarine and sugar. To sifted flour add nuts, raisins and spices. Mix well with cream mixture. Add beaten eggs and persimmon pulp mixture. Mix well. Drop by teaspoonfulls on greased cookies sheet. Bake at 375 for 20 minutes.
2 c. sugar
4 c. sifted flour
2 c. nuts, chopped
2 c. raisins
2 eggs
2 c. persimmon pulp
2 t. soda
1 t. salt
1 t. cinnamon
1 t. cloves
1 t. nutmeg
1 t. lemon
1 t. vanilla
Mix together persimmon pulp and soda, set aside. Cream margarine and sugar. To sifted flour add nuts, raisins and spices. Mix well with cream mixture. Add beaten eggs and persimmon pulp mixture. Mix well. Drop by teaspoonfulls on greased cookies sheet. Bake at 375 for 20 minutes.
Saturday, November 1, 2008
Grandma Harland's Donuts
(a Packard family Halloween tradition)
2 t shortening, melted
3/4 c sugar
2 well-beaten eggs
3/4 c milk
3 1/2 c flour
1 t salt
5 t baking powder
1 t cinnamon
1/2 t nutmeg
Cream shortening, sugar, and eggs. Mix in milk. Add sifted dry ingredients and mix well. Roll out to 3/8" thickness and cut out. Let rest 15 minutes. Fry at 375 degrees.
Grandma Harland is the grandmother of Mom's best friend Kathy McPherson.
2 t shortening, melted
3/4 c sugar
2 well-beaten eggs
3/4 c milk
3 1/2 c flour
1 t salt
5 t baking powder
1 t cinnamon
1/2 t nutmeg
Cream shortening, sugar, and eggs. Mix in milk. Add sifted dry ingredients and mix well. Roll out to 3/8" thickness and cut out. Let rest 15 minutes. Fry at 375 degrees.
Grandma Harland is the grandmother of Mom's best friend Kathy McPherson.
Saturday, September 6, 2008
White Chicken Chili
This recipe is from America's Test Kitchen. They have some excellent recipes; this is one I made recently that I told Mom about and she asked me to put it up on the blog. It's lowfat and tastes fantastic. It took me two hours to make it, but after tasting it was well worth all the time and effort! I LOVE this white chili! By the way, I couldn't find the poblano chiles, so I just made it without them. I also didn't add the last jalapeno at the end. It was still very flavorful and not too spicy.
The Problem: We found a lot of bad recipes for white chili—most bearing a closer resemblance to chicken and bean soup than actual chili.
The Goal: We wanted to create something worthy of the name "chili"—a rich, stew-like chili with moist, tender chicken, perfectly cooked beans, and a complex flavor profile.
The Solution: We found not one but three solutions. To fix bland, watery sauce we pureed some of our sautéed chile-onion mixture and beans with the broth to thicken the base—this approach had the added benefit of ensuring that chile flavor was present in every drop. To avoid floating bits of rubbery chicken, we browned, poached, and shredded bone-in, skin-on chicken breasts, which gave our chicken pieces a hearty texture and full flavor. And to solve the problem of insufficient chile flavor, we used a trio of fresh chiles: jalapeño, poblano, and Anaheim.
Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time in step 4 to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges.
Serves 6 to 8
3 pounds bone-in, skin-on chicken breast halves , trimmed of excess fat and skin
Table salt and ground black pepper
1 tablespoon vegetable oil
3 medium jalapeño chiles
3 poblano chiles (medium), stemmed, seeded, and cut into large pieces
3 Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces
2 medium onions , cut into large pieces (2 cups)
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
2 (14.5-ounce) cans cannellini beans , drained and rinsed
3 cups low-sodium chicken broth
3 tablespoons fresh lime juice (from 2 to 3 limes)
1/4 cup minced fresh cilantro leaves
4 scallions , white and light green parts sliced thin
1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.
2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).
5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
6. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.
Per Serving:
Cal 370; Fat 6 g; Sat fat 1 g; Chol 115 mg; Carb 25 g; Protein 52 g; Fiber 7 g; Sodium 710 mg
The Problem: We found a lot of bad recipes for white chili—most bearing a closer resemblance to chicken and bean soup than actual chili.
The Goal: We wanted to create something worthy of the name "chili"—a rich, stew-like chili with moist, tender chicken, perfectly cooked beans, and a complex flavor profile.
The Solution: We found not one but three solutions. To fix bland, watery sauce we pureed some of our sautéed chile-onion mixture and beans with the broth to thicken the base—this approach had the added benefit of ensuring that chile flavor was present in every drop. To avoid floating bits of rubbery chicken, we browned, poached, and shredded bone-in, skin-on chicken breasts, which gave our chicken pieces a hearty texture and full flavor. And to solve the problem of insufficient chile flavor, we used a trio of fresh chiles: jalapeño, poblano, and Anaheim.
Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time in step 4 to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges.
Serves 6 to 8
3 pounds bone-in, skin-on chicken breast halves , trimmed of excess fat and skin
Table salt and ground black pepper
1 tablespoon vegetable oil
3 medium jalapeño chiles
3 poblano chiles (medium), stemmed, seeded, and cut into large pieces
3 Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces
2 medium onions , cut into large pieces (2 cups)
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
2 (14.5-ounce) cans cannellini beans , drained and rinsed
3 cups low-sodium chicken broth
3 tablespoons fresh lime juice (from 2 to 3 limes)
1/4 cup minced fresh cilantro leaves
4 scallions , white and light green parts sliced thin
1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.
2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).
5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
6. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.
Per Serving:
Cal 370; Fat 6 g; Sat fat 1 g; Chol 115 mg; Carb 25 g; Protein 52 g; Fiber 7 g; Sodium 710 mg
Friday, September 5, 2008
Peach Dreamies
I recently went to a School potluck with Hans at one of his Professor's house. I made a yummy dessert and thought I would pass on the recipe.
Peach Dreamies
Peel and chop 5 fresh peaches(I'm sure you could use frozen as well.)
Add to that:
3Tbsp Flour
1 tsp Cinnamon
1/2 cup sugar, or more to taste
Defrost and roll out 2 puff pastry sheets. Cut large circles with a donut cutter. Spoon 1-2 Tbsp of peaches into center of a circle. Brush edges with a little water or milk, and top with another pastry circle. Fork edges to seal. Brush top lightly with milk or egg wash, and sprinkle with very coarse Baker's sugar. Bake at 400 degrees until golden brown.
Enjoy with a dollup of whipped cream or a scoop of ice cream.
Peach Dreamies
Peel and chop 5 fresh peaches(I'm sure you could use frozen as well.)
Add to that:
3Tbsp Flour
1 tsp Cinnamon
1/2 cup sugar, or more to taste
Defrost and roll out 2 puff pastry sheets. Cut large circles with a donut cutter. Spoon 1-2 Tbsp of peaches into center of a circle. Brush edges with a little water or milk, and top with another pastry circle. Fork edges to seal. Brush top lightly with milk or egg wash, and sprinkle with very coarse Baker's sugar. Bake at 400 degrees until golden brown.
Enjoy with a dollup of whipped cream or a scoop of ice cream.
Monday, July 21, 2008
Banana Sheet Cake
I remember mom making this frosted sheet cake for us and I've made it a couple of times myself. My kids devour it! Mom got the recipe from Aunt Monna. Enjoy!
Mix
1 C. Skim milk
1 1/2 T. of Vinegar
2 T. Oil
Add enough water so that this milk, venegar, oil mixture totals 1 1/2 Cups. Set aside.
Next mix in a separate bowl
5 Egg whites
2 C. Sugar
1 t. Vanilla
3 medium mashed bananas, slowly mixed in.
In yet another separate bowl mix
3 C. Flour
1/2 t. Salt
1 1/2 t. Baking powder
Now alternate mixing the flour mixture and the milk mixture into the banana mixture. Be sure to start and end with the flour mixture. Bake at 350 degrees for 25 minutes.
Cream Cheese Frosting
8 oz Cream Cheese (cold)
5 T. Butter (room temperature)
1 t. Vanilla
2 C. Powdered Sugar
Mix and frost cooled Banana Sheet Cake. YUMMY!
Mix
1 C. Skim milk
1 1/2 T. of Vinegar
2 T. Oil
Add enough water so that this milk, venegar, oil mixture totals 1 1/2 Cups. Set aside.
Next mix in a separate bowl
5 Egg whites
2 C. Sugar
1 t. Vanilla
3 medium mashed bananas, slowly mixed in.
In yet another separate bowl mix
3 C. Flour
1/2 t. Salt
1 1/2 t. Baking powder
Now alternate mixing the flour mixture and the milk mixture into the banana mixture. Be sure to start and end with the flour mixture. Bake at 350 degrees for 25 minutes.
Cream Cheese Frosting
8 oz Cream Cheese (cold)
5 T. Butter (room temperature)
1 t. Vanilla
2 C. Powdered Sugar
Mix and frost cooled Banana Sheet Cake. YUMMY!
Tuesday, July 1, 2008
Blackberry Ice Cream
adapted from Raspberry Ice Cream in The Perfect Scoop by David Lebovitz
2 cups half-and-half
1 1/3 cup sugar
2 cups heavy cream
5 large egg yolks
2 cups strained blackberry purée (from about 4 cups whole blackberries)
1 1/2 tbsp fresh lemon juice
Warm half-and-half and sugar in medium saucepan. Pour cream into large bowl and set mesh strainer over top. In separate medium bowl, whisk together egg yolks. Slowly pour warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into saucepan. Stir mixture constantly over med heat with heatproof spatula, scraping bottom as you stir until mixture thickens and coats spatula. Pour custard through the strainer and stir into cream. Mix in purée and lemon juice then stir until cool over ice bath. Chill thoroughly in fridge and churn ice cream according to ice cream maker’s instructions within 4 hours after making mixture (to preserve the fresh berry taste). Makes 2 quarts before freezing.
Oh my, this has to be one of the best homemade ice cream flavors I have ever made. The custard base made it nice and rich and it came out so smooth and fruity. It was definitely worth the work of straining all of the seeds and pulp to make the purée. I used a 1/2 pint of blackberries that I bought at the farmer's market and a 1 lb. bag of frozen blackberries (defrosted in fridge) from the grocery store to get 2 cups of purée. Even then, it was still a pretty pricey dessert, but so tasty!
2 cups half-and-half
1 1/3 cup sugar
2 cups heavy cream
5 large egg yolks
2 cups strained blackberry purée (from about 4 cups whole blackberries)
1 1/2 tbsp fresh lemon juice
Warm half-and-half and sugar in medium saucepan. Pour cream into large bowl and set mesh strainer over top. In separate medium bowl, whisk together egg yolks. Slowly pour warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into saucepan. Stir mixture constantly over med heat with heatproof spatula, scraping bottom as you stir until mixture thickens and coats spatula. Pour custard through the strainer and stir into cream. Mix in purée and lemon juice then stir until cool over ice bath. Chill thoroughly in fridge and churn ice cream according to ice cream maker’s instructions within 4 hours after making mixture (to preserve the fresh berry taste). Makes 2 quarts before freezing.
Oh my, this has to be one of the best homemade ice cream flavors I have ever made. The custard base made it nice and rich and it came out so smooth and fruity. It was definitely worth the work of straining all of the seeds and pulp to make the purée. I used a 1/2 pint of blackberries that I bought at the farmer's market and a 1 lb. bag of frozen blackberries (defrosted in fridge) from the grocery store to get 2 cups of purée. Even then, it was still a pretty pricey dessert, but so tasty!
Wednesday, June 11, 2008
Chocolate Rolo Cookies
These cookies are a BIG hit with ANY crowd. Delish!
350 degree oven, 10 minutes cooking time. Makes about 50 cookies.
1 C. Butter or Margarine
1 ¼ C. Sugar (divided)
1 C. Brown Sugar
2 Eggs
2 t. Vanilla
2 ¼ C. Flour
¾ C. Cocoa Powder
1 t. Baking Soda
1 Bag of Rolo Candies unwrapped (For best results, freeze Rolos beforehand.)
In bowl, beat butter, 1 C. of the sugar and brown sugar. Add eggs and vanilla and mix till batter is smooth.
In another bowl, combine flour, cocoa and baking soda.
Stir flour mixture into sugar-egg mixture to form soft dough.
Chill dough in fridge at least 1 hour. Place 1 T. dough in palm of hand and press flat. Place a rolo in center of dough and bring up sides of rolo until completely covered. Roll between palms to make a smooth ball, then roll ball in remaining ¼ C. sugar and place on greased cookie sheet.
Bake cookies in a preheated 350 degree oven for 10 minutes or until tops are cracked and firm.
Cool on pan for 10 minutes before moving to a cooling rack.
350 degree oven, 10 minutes cooking time. Makes about 50 cookies.
1 C. Butter or Margarine
1 ¼ C. Sugar (divided)
1 C. Brown Sugar
2 Eggs
2 t. Vanilla
2 ¼ C. Flour
¾ C. Cocoa Powder
1 t. Baking Soda
1 Bag of Rolo Candies unwrapped (For best results, freeze Rolos beforehand.)
In bowl, beat butter, 1 C. of the sugar and brown sugar. Add eggs and vanilla and mix till batter is smooth.
In another bowl, combine flour, cocoa and baking soda.
Stir flour mixture into sugar-egg mixture to form soft dough.
Chill dough in fridge at least 1 hour. Place 1 T. dough in palm of hand and press flat. Place a rolo in center of dough and bring up sides of rolo until completely covered. Roll between palms to make a smooth ball, then roll ball in remaining ¼ C. sugar and place on greased cookie sheet.
Bake cookies in a preheated 350 degree oven for 10 minutes or until tops are cracked and firm.
Cool on pan for 10 minutes before moving to a cooling rack.
Thursday, June 5, 2008
Kentucky Hot Brown
1/2 stick butter
6 Tab. flour
3 cups warm milk
6 Tab. grated parmesan cheese
1 beaten egg
1 oz. cream , whipped, optional
salt and pepper, to taste
slices of roast turkey
8-12 slices trimmed toast
extra parmesan cheese, for topping
8-12 strips fried bacon
melt the butter and add enough flour to make a reasonable thick roux, enough to absorb all of the butter.
add milk and parmesan.
add egg to thicken sauce, but do not boil.
remove from heat.
fold in whipped cream.
add salt and pepper.
for each hot brown place two slices toast on a metal or flame proof dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with parmesan. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, Garnish with bacon. Serve immediately. Serves 4 to 6
Nancy Powell made this for us when we visited them. Its so good!!!!
6 Tab. flour
3 cups warm milk
6 Tab. grated parmesan cheese
1 beaten egg
1 oz. cream , whipped, optional
salt and pepper, to taste
slices of roast turkey
8-12 slices trimmed toast
extra parmesan cheese, for topping
8-12 strips fried bacon
melt the butter and add enough flour to make a reasonable thick roux, enough to absorb all of the butter.
add milk and parmesan.
add egg to thicken sauce, but do not boil.
remove from heat.
fold in whipped cream.
add salt and pepper.
for each hot brown place two slices toast on a metal or flame proof dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with parmesan. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, Garnish with bacon. Serve immediately. Serves 4 to 6
Nancy Powell made this for us when we visited them. Its so good!!!!
Martha's Macaroni salad
1/2 pound of salad macaroni cooked
6 hard boiled eggs chopped in small pieces
1 bunch of green onions sliced thin
1 cup sweet dill pickles (recipe to follow)
3/4 cup cheddar cheese (optional)
1/4 cup chopped black olives sliced (optional)
1 1/2 chopped tomatoes (no seeds)
2 1/2 cups mayonnaise
1 Tab. mustard
salt and pepper to taste
Cook macaroni and drain, add next 6 ingredinents, set aside. Mix mayonnaise and mustard together, add to salad mix. If it seems to dry add alittle more mayonnaise. add salt and pepper to taste. There are two tricks to this salad. Ingredients need to be cut in small pieces, and you have to use sweet dill pickles.
Sweet Dill Pickles
1 qt. Valasic Dill Pickles (drain and sliced)
2 1/2 cups sugar
1 cup vinegar
1/2 cup water
Heat vingar, water and sugar to boiling. Pour over sliced pickles. Let stand tell cool. Keep in refrigerator.
6 hard boiled eggs chopped in small pieces
1 bunch of green onions sliced thin
1 cup sweet dill pickles (recipe to follow)
3/4 cup cheddar cheese (optional)
1/4 cup chopped black olives sliced (optional)
1 1/2 chopped tomatoes (no seeds)
2 1/2 cups mayonnaise
1 Tab. mustard
salt and pepper to taste
Cook macaroni and drain, add next 6 ingredinents, set aside. Mix mayonnaise and mustard together, add to salad mix. If it seems to dry add alittle more mayonnaise. add salt and pepper to taste. There are two tricks to this salad. Ingredients need to be cut in small pieces, and you have to use sweet dill pickles.
Sweet Dill Pickles
1 qt. Valasic Dill Pickles (drain and sliced)
2 1/2 cups sugar
1 cup vinegar
1/2 cup water
Heat vingar, water and sugar to boiling. Pour over sliced pickles. Let stand tell cool. Keep in refrigerator.
Friday, May 16, 2008
Fresno Stake Breakfast Casserole
It's SO good! I love to make this on holidays or when I have guests staying over.
1 cube margarine or butter
1 lg package hashbrowns, thawed
1 cup cheddar or swiss cheese
1 cup jack cheese
1 cup diced ham or crumbled bacon
1/2 t. salt
1 cup milk
4 eggs, lightly beaten
Melt butter in a 9x13 pan. Add all ingredients and mix well.
Bake at 350 degrees for 45 minutes or until bubbly.
1 cube margarine or butter
1 lg package hashbrowns, thawed
1 cup cheddar or swiss cheese
1 cup jack cheese
1 cup diced ham or crumbled bacon
1/2 t. salt
1 cup milk
4 eggs, lightly beaten
Melt butter in a 9x13 pan. Add all ingredients and mix well.
Bake at 350 degrees for 45 minutes or until bubbly.
Saturday, May 10, 2008
Merilee's Peanut Dipping Sauce
2/3 Cup Peanut Butter
1 Garlic Clove
2 Tbsp Fresh Lime Juice
2 Tbsp Soy Sauce
2 Tbsp Sugar
1/8 tsp Cayenne pepper
1/3 Cup Water
1 Tbsp Rice Wine Vinegar
1/2 Tbsp Sesame Oil
Dash of ground Ginger, or 1/8tsp finely chopped Ginger root
Blend all ingredients in small food processor, Blender, or with immersion Blender. Serve with meat marinated in Teriyaki Marinade. Enjoy. Will last up to two weeks in refrigerator.
I created this recipe, when I couldn't find a peanut sauce I liked...it was always too much Ginger, too bitter...what not. Anyway, I really like this one, and I hope you all do to.
1 Garlic Clove
2 Tbsp Fresh Lime Juice
2 Tbsp Soy Sauce
2 Tbsp Sugar
1/8 tsp Cayenne pepper
1/3 Cup Water
1 Tbsp Rice Wine Vinegar
1/2 Tbsp Sesame Oil
Dash of ground Ginger, or 1/8tsp finely chopped Ginger root
Blend all ingredients in small food processor, Blender, or with immersion Blender. Serve with meat marinated in Teriyaki Marinade. Enjoy. Will last up to two weeks in refrigerator.
I created this recipe, when I couldn't find a peanut sauce I liked...it was always too much Ginger, too bitter...what not. Anyway, I really like this one, and I hope you all do to.
Thursday, May 8, 2008
Bacon Cheddar Fondue
5 slices bacon
1 cup chopped onion
1 clove garlic, minced
1 (10 1/2 ounce) can cream of mushroom soup
1 cup milk
1 1/2 pounds sharp Cheddar cheese
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
3 dashes Tabasco sauce
Parsley-
Fry bacon until crisp and brown in 3-quart heavy saucepan. Drain and crumble; set aside.
Add onion and garlic to 1/4 cup drippings; sauté until tender. Do not brown. Add soup; slowly stir in milk, over medium heat; blend until smooth. Add cheese, a little at a time, stirring until melted. Add bacon, reserving some for garnish. Add Worcestershire sauce, mustard and
Yields 5 cups.
Thought I would post this recipe, it is so delicious for a fondue party. Everyone love it!
Tuesday, April 22, 2008
Hawiian Meatball Sauce
Hello all!
I'm still dieting but I since Michelle (Jason's sister) just asked me for this recipe, I thought it would be good to go ahead and add it to this blog. It is delicious. I know MJ and Hans like it. Hope you enjoy! (I can't wait to have some soon.)
1 1/2 Cups Ketchup
1 Cup Brown Sugar
1 whole can pineapple bits or chunks
1 large onion coarsely chopped
1 green bell pepper coarsely chopped
splash of white vinegar
You can mix this together and pour over frozen meatballs in your crock pot, or heat your meatballs and this sauce together in a stock pot, but either way it is a guaranteed pleaser! Oh, and serve over rice. DELISH!
Mindy
I'm still dieting but I since Michelle (Jason's sister) just asked me for this recipe, I thought it would be good to go ahead and add it to this blog. It is delicious. I know MJ and Hans like it. Hope you enjoy! (I can't wait to have some soon.)
1 1/2 Cups Ketchup
1 Cup Brown Sugar
1 whole can pineapple bits or chunks
1 large onion coarsely chopped
1 green bell pepper coarsely chopped
splash of white vinegar
You can mix this together and pour over frozen meatballs in your crock pot, or heat your meatballs and this sauce together in a stock pot, but either way it is a guaranteed pleaser! Oh, and serve over rice. DELISH!
Mindy
Friday, April 18, 2008
Southwestern Chicken and Black Bean Burritos
This is from a Rachael Ray cookbook I have. I timed it and it really did take me almost exactly 30 minutes. Everyone in the family loved it.
2 boneless, skinless chicken breasts
1/2 t ground cumin
1/2 t chili powder
a couple shakes tobasco sauce
1 T extra-virgin olive oil
1/2 medium onion, chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
3 T smoky barbecue sauce
Salt and pepper to taste
shredded lettuce, sliced green onion, chopped tomatoes, shredded cheese, avocado chunks
4 large flour tortillas
Cut chicken into bite-size pieces and mix with cumin, chili powder, and tobasco. Cook in a pan until no longer pink inside. While chicken is cooking, heat a skillet over medium-high heat. Cook onions and garlic in olive oil until onions are soft, about 5 minutes. Add beans and barbecue sauce. Drop chicken into barbecued beans, and heat mixture through. Season with salt and pepper.
Place a warmed tortilla on a plate and pile chicken and beans in center. Top with lettuce, onions, tomatoes, cheese, and avocado. Wrap, roll, and repeat with remaining tortillas and filling. Serve with chips and salsa. Serves 4.
2 boneless, skinless chicken breasts
1/2 t ground cumin
1/2 t chili powder
a couple shakes tobasco sauce
1 T extra-virgin olive oil
1/2 medium onion, chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
3 T smoky barbecue sauce
Salt and pepper to taste
shredded lettuce, sliced green onion, chopped tomatoes, shredded cheese, avocado chunks
4 large flour tortillas
Cut chicken into bite-size pieces and mix with cumin, chili powder, and tobasco. Cook in a pan until no longer pink inside. While chicken is cooking, heat a skillet over medium-high heat. Cook onions and garlic in olive oil until onions are soft, about 5 minutes. Add beans and barbecue sauce. Drop chicken into barbecued beans, and heat mixture through. Season with salt and pepper.
Place a warmed tortilla on a plate and pile chicken and beans in center. Top with lettuce, onions, tomatoes, cheese, and avocado. Wrap, roll, and repeat with remaining tortillas and filling. Serve with chips and salsa. Serves 4.
Wednesday, March 5, 2008
Post Pardom food
Hey, does anyone have any ideas for food I should stock up on before baby comes next week? What should I make ahead and freeze? What should I just have on hand? Give me some ideas, I'm stuck--all I can think of is baked goods! Mom's gonna get here and say, "okayyyyy....you've got zucchini bread, cookies, one chicken breast and a cup of brown rice. What are the rest of us going to eat?" Help!
Thursday, February 21, 2008
Broccoli Cheddar Soup
- 2 Cans Cream of Celery soup condensed
- 8 oz Sharp Cheddar cheese grated
- 8 oz velvetta processed cheese cubed
- 1 lb frozen chopped broccoli
- 1 pint half and half
Wednesday, February 20, 2008
YUMMY STUFF!!
I just wanted to chime in real quickly and tell you that I love this blog. I do intend to enter stuff, but I'm dieting right now and it would stink to sit around and think about food. So, in 45 more days, I will add some recipes. (Crazy diet I'm on...works GREAT!) Thank you to all the contributors. Cheers, Mindy
Tuesday, February 19, 2008
Dairy Casserole (company casserole)
Dairy Casserole
1 lb. ground beef
2 T. butter
1/2 C. sour cream
1 C. cottage cheese
3 C. cooked noodles
1/2 t. salt and pepper
1 sm. can chopped olives
1/4 C. onions
2 C. tomato sauce (two small cans)
1 (8 oz. pkg. cream cheese
Brown meat, pepper, onion in butter. Add sauce and seasonings. Combine balance of ingredients together. Line Noodles in dish, spread with cheese mixture, cover with balance of noodles and top with meat mixture. Bake uncovered 45 minutes at 350 degrees.
I really like this dish and its good with garlic bread.
1 lb. ground beef
2 T. butter
1/2 C. sour cream
1 C. cottage cheese
3 C. cooked noodles
1/2 t. salt and pepper
1 sm. can chopped olives
1/4 C. onions
2 C. tomato sauce (two small cans)
1 (8 oz. pkg. cream cheese
Brown meat, pepper, onion in butter. Add sauce and seasonings. Combine balance of ingredients together. Line Noodles in dish, spread with cheese mixture, cover with balance of noodles and top with meat mixture. Bake uncovered 45 minutes at 350 degrees.
I really like this dish and its good with garlic bread.
Taco Salad-Paula Deans
Taco Salad
2 ripe tomatoes
1/2 lb. sharp chedder cheese (shredded)
1 large onion (chopped)
1 head of lettuce (shredded)
1 lb. ground beef (cooked and drained
1 cup catalina dressing
1- 7oz. bag of taco flaverd chips crushed
1 cup salsa
Mix together and
serve with tortilla chips
GOOD
2 ripe tomatoes
1/2 lb. sharp chedder cheese (shredded)
1 large onion (chopped)
1 head of lettuce (shredded)
1 lb. ground beef (cooked and drained
1 cup catalina dressing
1- 7oz. bag of taco flaverd chips crushed
1 cup salsa
Mix together and
serve with tortilla chips
GOOD
Monday, February 18, 2008
Gloria's Chicken
Chicken, cut up
Celery
Onion
Carrots
Potatoes
1 or 2 cans of Cream Soup
1 or 2 cans of Water
Put into a dutch oven to cook.
Bake for 3 or 4 hours at 300 degrees
EASY AND GOOD!
Celery
Onion
Carrots
Potatoes
1 or 2 cans of Cream Soup
1 or 2 cans of Water
Put into a dutch oven to cook.
Bake for 3 or 4 hours at 300 degrees
EASY AND GOOD!
Charlene's Quiche
pie shell
1 cup flour
1 1/4 t. salt
1 t. sugar
1/3 c. shortening
mix and add 2 to 3 T. ice water, roll out on floured board. Line pie pan
with dough. ( You can buy a prepared pie shell)
Fulling
Beat 4 or 5 eggs,
one can of can milk
1/3 cup milk or half and half
1/4 cup chopped onions
1/4 cup bacon
1 cup chedder cheese, graded
a little salt and pepper season to taste
pour into unbacked pie shell and bake in a 350 degree oven for 40 to 50
minutes.
ENJOY!
1 cup flour
1 1/4 t. salt
1 t. sugar
1/3 c. shortening
mix and add 2 to 3 T. ice water, roll out on floured board. Line pie pan
with dough. ( You can buy a prepared pie shell)
Fulling
Beat 4 or 5 eggs,
one can of can milk
1/3 cup milk or half and half
1/4 cup chopped onions
1/4 cup bacon
1 cup chedder cheese, graded
a little salt and pepper season to taste
pour into unbacked pie shell and bake in a 350 degree oven for 40 to 50
minutes.
ENJOY!
Monday, February 4, 2008
Boboli Pizza Crust
So I wanted to make individual mini pizzas yesterday for the Super Bowl, and I went looking for a new recipe for crust that you can bake in advance, sort of like Boboli. I think I found a pretty good one, so I thought I'd share. It takes some time for rising, but it tastes very good. One batch of dough makes 2 regular pizzas or about 5-6 mini pizzas.
1 C hot water
3 C flour
1 t salt
2 T olive oil
1 T sugar
2 t yeast
1 t minced garlic
2 t parmesan cheese
1 t italian seasoning
parmesan cheese, to sprinkle
Mix all ingredients except hot water and oil in mixer. Add water and oil and knead for 2 minutes. Let rise until double in size, about 1 hour. Form into pizza crusts, brush with olive oil and sprinkle with parmesan cheese. Cover and let rise again. Poke with fork to avoid air bubbles. Bake 5-10 min at 450 F until light brown. Cool and freeze or use right away.
1 C hot water
3 C flour
1 t salt
2 T olive oil
1 T sugar
2 t yeast
1 t minced garlic
2 t parmesan cheese
1 t italian seasoning
parmesan cheese, to sprinkle
Mix all ingredients except hot water and oil in mixer. Add water and oil and knead for 2 minutes. Let rise until double in size, about 1 hour. Form into pizza crusts, brush with olive oil and sprinkle with parmesan cheese. Cover and let rise again. Poke with fork to avoid air bubbles. Bake 5-10 min at 450 F until light brown. Cool and freeze or use right away.
Monday, January 28, 2008
Curry Couscous
I don't think I particularly enjoyed Mediterranean food growing up, but boy, do I love it now! It's something I like to try occasionally, and wish I could make more often. This is a good recipe I got from a college roommate. Although it has curry in the name, there's really not very much curry in the recipe. It's a yummy, savory sausage main dish that I like to make when I can't bear the thought of making another casserole involving cream of mushroom soup!
Couscous:
3 C water
2 T butter
1 t salt
1 1/2 C couscous
combine all ingredients in a large saucepan, bring to boil, stir, reduce heat to low, let cook for 5 minutes.
Curry Mix:
12 oz. pork sausage (I used Jimmy Dean's reduced fat)
1 C onion
1/4 C pistachios, chopped
1/2 T curry powder
1/2 t salt
1 t garlic powder
1 T parsley, chopped
1/2 C water
Cook sausage, drain fat, add onion and all other ingredients. Cook until onion is tender. Toss with couscous.
Couscous:
3 C water
2 T butter
1 t salt
1 1/2 C couscous
combine all ingredients in a large saucepan, bring to boil, stir, reduce heat to low, let cook for 5 minutes.
Curry Mix:
12 oz. pork sausage (I used Jimmy Dean's reduced fat)
1 C onion
1/4 C pistachios, chopped
1/2 T curry powder
1/2 t salt
1 t garlic powder
1 T parsley, chopped
1/2 C water
Cook sausage, drain fat, add onion and all other ingredients. Cook until onion is tender. Toss with couscous.
Saturday, January 26, 2008
Marley's Chicken Salad
I am not much of a blogger, but figured I should get off to a good start. Here is a recipe I obtained in college; it is by far my favorite chicken salad recipe. It takes a bit of prep, but will be worth the effort.
Marley's Chicken Salad
Toss all ingredients. Chill and serve on croissants or rolls. (you can use either all Mayo or all miracle whip, but the mix provides a delicious tangy flavor. Also I like to use red grapes if I have them.)
Well good luck. I hope you enjoy!!!
Merilee
Marley's Chicken Salad
- 3C diced chicken or turkey
- 1C finely chopped celery
- 1C sliced seedless grapes
- 1C Pineapple tidbits
- 1/2C slivered toasted almonds
- 2 Tbs fresh or 1 Tbs dry Parsley
- 1teasp salt
- 1/4 teasp pepper
- 1/2 C Mayonnaise
- 1/2 C miracle Whip
- 1/2 C sour cream
Toss all ingredients. Chill and serve on croissants or rolls. (you can use either all Mayo or all miracle whip, but the mix provides a delicious tangy flavor. Also I like to use red grapes if I have them.)
Well good luck. I hope you enjoy!!!
Merilee
Friday, January 25, 2008
Let's Begin!
Okay, so this is what I hope to be our fantastic recipe blog! Feel free to add to it, comment, and change it as much as you want. You should have all received an email that set you as an author and you will probably have to sign up on Blogger to get started. One rule that I think we should try to have on here is to use the labels to organize our recipes. So if you are posting an appetizer recipe, type the word "appetizer" in the label bar at the bottom of your post. (click on "new post" at the top of the page to see how it works.) That way it will be easy to find when and if we get lots of recipes on here! Let me know if you have any questions or problems. Let's get cooking!
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