Thursday, December 20, 2012
Honey Mustard Glazed Ham From Texas Recipes
Ingredients:
1 (10-pound) smoked, bone-in ham
1 cup honey
1/4 cup whole-grain mustard
1/4 cup packed dark brown sugar
Honey-Mustard Glazed Ham
4 tablespoons unsalted butter (1/2 stick)
Directions:
Heat the oven to 350°F and arrange a rack in the lower third.
Remove any plastic packaging or netting from the ham. Trim any excess fat from the ham, leaving about a 1/4-inch layer all over.
Set the ham aside to rest at room temperature for 30 minutes.
Line a baking sheet with several sheets of aluminum foil (it will make cleanup a lot easier).
Place the ham, cut side down, on the baking sheet and cover with a piece of parchment paper. Tightly cover the ham and parchment paper with aluminum foil and bake for 45 minutes.
Meanwhile, combine remaining ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter melts and brown sugar is completely dissolved, about 3 minutes. Set aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
When the ham is ready, remove it from the oven and increase the oven temperature to 425°F. Discard the foil and parchment paper, and, using a sharp knife, score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham.
Brush the ham with 1/4 of the glaze (about a generous 1/3 cup), return it to the oven, and bake uncovered for 15 minutes.
Remove from the oven, brush with another 1/4 of the glaze, and repeat every 15 minutes until all of the glaze has been used and a dark golden-brown crust has formed, about 55 to 60 minutes total.
Let the ham rest 20 to 30 minutes before slicing.
Wednesday, December 19, 2012
Honey Rolls From Texas Recipes
Honey Rolls
Ingredients:
2 teaspoons active dry yeast
1 cup barely warm water
1/4 cup honey + 1 tablespoon, divided
1 teaspoons salt
1 egg
3 cups all-purpose flour, plus extra if necessary
1 tablespoon butter, melted
Directions:
In a large mixing bowl, sprinkle the yeast over the warm water and let sit for 5 minutes. Add the honey, salt and egg. Stir until blended. Add 3 cups of flour and mix until the dough comes together. If using a standing mixer, knead the dough with the dough attachment for 5-7 minutes, or until elastic. If not, knead the dough on a lightly floured surface until soft and elastic (about 8 minutes), adding more flour to keep the dough from sticking if necessary. Do not add too much flour! The dough will become more workable the longer you knead.
Transfer the kneaded dough to a lightly oiled bowl. Cover with plastic wrap and a clean kitchen towel. Let the dough rise in a warm area until it doubles in size, about 2 hours.
Punch dough down, divide into 12 equal portions, and shape each portion into a round ball. Place in a pan (or on baking sheets) coated lightly with cooking spray. Cover with a kitchen towel and let it rise for another 20 minutes.
Preheat oven to 400 degrees F.
In a small bowl, combine the melted butter and 1 tablespoon honey. Brush over the rolls. Bake for 10-13 minutes or until lightly browned. Serve warm or at room temperature.
Ingredients:
2 teaspoons active dry yeast
1 cup barely warm water
1/4 cup honey + 1 tablespoon, divided
1 teaspoons salt
1 egg
3 cups all-purpose flour, plus extra if necessary
1 tablespoon butter, melted
Directions:
In a large mixing bowl, sprinkle the yeast over the warm water and let sit for 5 minutes. Add the honey, salt and egg. Stir until blended. Add 3 cups of flour and mix until the dough comes together. If using a standing mixer, knead the dough with the dough attachment for 5-7 minutes, or until elastic. If not, knead the dough on a lightly floured surface until soft and elastic (about 8 minutes), adding more flour to keep the dough from sticking if necessary. Do not add too much flour! The dough will become more workable the longer you knead.
Transfer the kneaded dough to a lightly oiled bowl. Cover with plastic wrap and a clean kitchen towel. Let the dough rise in a warm area until it doubles in size, about 2 hours.
Punch dough down, divide into 12 equal portions, and shape each portion into a round ball. Place in a pan (or on baking sheets) coated lightly with cooking spray. Cover with a kitchen towel and let it rise for another 20 minutes.
Preheat oven to 400 degrees F.
In a small bowl, combine the melted butter and 1 tablespoon honey. Brush over the rolls. Bake for 10-13 minutes or until lightly browned. Serve warm or at room temperature.
Classic Turkey with Giblet Mushroom Gravy From Texas Recipes
Classic Turkey with Giblet-Mushroom Gravy
Ingredients:
1 (18-pound) fresh or frozen (thawed) turkey
6 fresh thyme sprigs
4 medium (6-8 ounces each) onions, cut into quarters
2 large carrots, cut into 2-inch chunks
2 large stalks celery, cut into 2-inch chunks
1/4 cup(s) (loosely packed) fresh sage leaves, finely chopped
2 tablespoon(s) fresh thyme leaves, chopped
Salt and pepper
1 cup(s) water, plus additional if necessary
Easy Turkey Stock (see recipe below), plus turkey giblets and neck
3 tablespoon(s) margarine or butter
2 package(s) (10 ounces each) sliced mushrooms
1/3 cup(s) all-purpose flour
3/4 cup(s) dry sherry
Pears, Orange halves, Sage leaves and Thyme sprigs, for garnish (optional)
Directions:
Preheat oven to 325 degrees F.
Rinse turkey inside and out with cold running water and drain well; pat dry with paper towels.
Place turkey, breast side up, on rack in large roasting pan (17" by 13 1/2"). Fold wing tips under back of turkey so they stay in place.
Scatter thyme sprigs and half of onions, and all of carrots and celery, in pan around turkey.
In small bowl, combine sage, chopped thyme, 2 teaspoons salt, and 1 teaspoon freshly ground black pepper. Rub half of herb mixture inside body and neck cavities, and rub remaining herb mixture all over outside of turkey.
Place 6 onion quarters in body cavity and 2 onion quarters in neck cavity. Fold neck skin under back of turkey and secure drumsticks together with band of skin, stuffing clamp, or kitchen string. Pour 1 cup water over vegetables in pan.
Cover turkey with a loose tent of foil; roast 2 1/2 hours.
Remove foil, add 1 cup water if pan is dry, and roast about 1 1/2 hours longer. Baste with pan drippings every 30 minutes, adding another cup of water if pan is dry. Turkey is done when temperature on meat thermometer, inserted into thickest part of thigh next to body (not touching bone), reaches 175 to 180 degrees F and breast temperature reaches 165°F. (Internal temperature of turkey will rise 5 to 10 degrees F upon standing.)
When turkey is done, carefully lift from roasting pan and tilt slightly to allow juices to run into pan.
Place turkey on large platter; cover loosely with foil to keep warm.
To make the Giblet-Mushroom Gravy:
Remove rack from roasting pan. Strain pan drippings through fine mesh sieve into 8-cup liquid measuring cup or large bowl; discard vegetables.
Let drippings stand 1 minute to allow fat to separate from meat juices. Spoon 3 tablespoons turkey fat into roasting pan; discard remaining fat.
Add enough Easy Turkey Stock to drippings in measuring cup to equal 5 cups total.
Place roasting pan over 2 burners on top of range and add margarine. Melt margarine on medium.
Add mushrooms and cook 8 to 10 minutes or until softened, using wooden spoon to scrape up browned bits from pan.
Sprinkle flour over mushrooms and cook 2 minutes, stirring constantly. Add sherry and simmer 1 to 2 minutes or until almost all liquid has evaporated, stirring constantly.
Add reserved pan drippings and stock, and heat to boiling on medium-high. Reduce heat to medium-low and simmer 9 minutes or until mixture has thickened, stirring constantly.
Meanwhile, cut reserved turkey neck into quarters and pull meat from bones; discard bones.
Finely chop meat and gizzard and add to thickened mushroom mixture.
Cook 1 minute longer or until heated through. Season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
Pour gravy into gravy boat and serve with turkey.
Garnish turkey platter with pears, oranges, and herbs, if using.
Easy Turkey Stock
Ingredients:
8 cup(s) water
4 large carrots, cut into 2-inch chunks
4 large stalks celery, cut into 2-inch chunks
2 medium (6-8 ounces each) onion, cut into quarters
2 bay leaves
Giblets and neck from 1 (18-pound) fresh or frozen (thawed) turkey, excluding liver
Salt
Directions:
In 8-quart stockpot or saucepot, place water, carrots, celery, onions, and bay leaves. Cover and heat to boiling on high.
Add giblets, neck, and 1/2 teaspoon salt. Reduce heat to medium; simmer, uncovered, 1 hour.
Strain stock through fine-mesh sieve into large bowl.
Discard vegetables, reserving and refrigerating neck and giblets if making Giblet-Mushroom Gravy.
Cover and refrigerate stock until ready to use, up to 3 days.
Ingredients:
1 (18-pound) fresh or frozen (thawed) turkey
6 fresh thyme sprigs
4 medium (6-8 ounces each) onions, cut into quarters
2 large carrots, cut into 2-inch chunks
2 large stalks celery, cut into 2-inch chunks
1/4 cup(s) (loosely packed) fresh sage leaves, finely chopped
2 tablespoon(s) fresh thyme leaves, chopped
Salt and pepper
1 cup(s) water, plus additional if necessary
Easy Turkey Stock (see recipe below), plus turkey giblets and neck
3 tablespoon(s) margarine or butter
2 package(s) (10 ounces each) sliced mushrooms
1/3 cup(s) all-purpose flour
3/4 cup(s) dry sherry
Pears, Orange halves, Sage leaves and Thyme sprigs, for garnish (optional)
Directions:
Preheat oven to 325 degrees F.
Rinse turkey inside and out with cold running water and drain well; pat dry with paper towels.
Place turkey, breast side up, on rack in large roasting pan (17" by 13 1/2"). Fold wing tips under back of turkey so they stay in place.
Scatter thyme sprigs and half of onions, and all of carrots and celery, in pan around turkey.
In small bowl, combine sage, chopped thyme, 2 teaspoons salt, and 1 teaspoon freshly ground black pepper. Rub half of herb mixture inside body and neck cavities, and rub remaining herb mixture all over outside of turkey.
Place 6 onion quarters in body cavity and 2 onion quarters in neck cavity. Fold neck skin under back of turkey and secure drumsticks together with band of skin, stuffing clamp, or kitchen string. Pour 1 cup water over vegetables in pan.
Cover turkey with a loose tent of foil; roast 2 1/2 hours.
Remove foil, add 1 cup water if pan is dry, and roast about 1 1/2 hours longer. Baste with pan drippings every 30 minutes, adding another cup of water if pan is dry. Turkey is done when temperature on meat thermometer, inserted into thickest part of thigh next to body (not touching bone), reaches 175 to 180 degrees F and breast temperature reaches 165°F. (Internal temperature of turkey will rise 5 to 10 degrees F upon standing.)
When turkey is done, carefully lift from roasting pan and tilt slightly to allow juices to run into pan.
Place turkey on large platter; cover loosely with foil to keep warm.
To make the Giblet-Mushroom Gravy:
Remove rack from roasting pan. Strain pan drippings through fine mesh sieve into 8-cup liquid measuring cup or large bowl; discard vegetables.
Let drippings stand 1 minute to allow fat to separate from meat juices. Spoon 3 tablespoons turkey fat into roasting pan; discard remaining fat.
Add enough Easy Turkey Stock to drippings in measuring cup to equal 5 cups total.
Place roasting pan over 2 burners on top of range and add margarine. Melt margarine on medium.
Add mushrooms and cook 8 to 10 minutes or until softened, using wooden spoon to scrape up browned bits from pan.
Sprinkle flour over mushrooms and cook 2 minutes, stirring constantly. Add sherry and simmer 1 to 2 minutes or until almost all liquid has evaporated, stirring constantly.
Add reserved pan drippings and stock, and heat to boiling on medium-high. Reduce heat to medium-low and simmer 9 minutes or until mixture has thickened, stirring constantly.
Meanwhile, cut reserved turkey neck into quarters and pull meat from bones; discard bones.
Finely chop meat and gizzard and add to thickened mushroom mixture.
Cook 1 minute longer or until heated through. Season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
Pour gravy into gravy boat and serve with turkey.
Garnish turkey platter with pears, oranges, and herbs, if using.
Easy Turkey Stock
Ingredients:
8 cup(s) water
4 large carrots, cut into 2-inch chunks
4 large stalks celery, cut into 2-inch chunks
2 medium (6-8 ounces each) onion, cut into quarters
2 bay leaves
Giblets and neck from 1 (18-pound) fresh or frozen (thawed) turkey, excluding liver
Salt
Directions:
In 8-quart stockpot or saucepot, place water, carrots, celery, onions, and bay leaves. Cover and heat to boiling on high.
Add giblets, neck, and 1/2 teaspoon salt. Reduce heat to medium; simmer, uncovered, 1 hour.
Strain stock through fine-mesh sieve into large bowl.
Discard vegetables, reserving and refrigerating neck and giblets if making Giblet-Mushroom Gravy.
Cover and refrigerate stock until ready to use, up to 3 days.
Wednesday, December 5, 2012
Pan Seared Scallops with Tarragon Sauce From Best Ever Recipesi
Servings: 2
16 medium sea scallops (about 8 oz/250 g)
2 tbsp (25 mL) cornstarch
1 tbsp (15 mL) vegetable oil
Tarragon White wine Sauce:
1 tbsp (15 mL) butter
1 shallot, minced
1/4 tsp (1 mL) each salt and white or black pepper
1/3 cup (75 mL) dry white wine
1/4 cup (50 mL) whipping (35%) cream
1 tbsp (15 mL) each chopped fresh tarragon and chives
Pull muscle off each scallop; discard. Pat scallops dry; dredge with cornstarch.
In large skillet, heat oil over medium-high heat; sear scallops until opaque and crispy brown on both sides, about 4 minutes. Transfer to plate. Wash out skillet.
Tarragon White Wine Sauce:
In same skillet, melt butter over medium heat; cook shallot, salt and pepper until softened, about 3 minutes.
Add wine; cook, stirring, until reduced by half, about 2 minutes. Add cream; cook, stirring, until reduced by half, about 3 minutes. Stir in tarragon and chives.
Return scallops to pan; heat through
16 medium sea scallops (about 8 oz/250 g)
2 tbsp (25 mL) cornstarch
1 tbsp (15 mL) vegetable oil
Tarragon White wine Sauce:
1 tbsp (15 mL) butter
1 shallot, minced
1/4 tsp (1 mL) each salt and white or black pepper
1/3 cup (75 mL) dry white wine
1/4 cup (50 mL) whipping (35%) cream
1 tbsp (15 mL) each chopped fresh tarragon and chives
Pull muscle off each scallop; discard. Pat scallops dry; dredge with cornstarch.
In large skillet, heat oil over medium-high heat; sear scallops until opaque and crispy brown on both sides, about 4 minutes. Transfer to plate. Wash out skillet.
Tarragon White Wine Sauce:
In same skillet, melt butter over medium heat; cook shallot, salt and pepper until softened, about 3 minutes.
Add wine; cook, stirring, until reduced by half, about 2 minutes. Add cream; cook, stirring, until reduced by half, about 3 minutes. Stir in tarragon and chives.
Return scallops to pan; heat through
Mashed Potato Casserol From Texas Recipes
Mashed Potato Casserole
Ingredients:
1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch-thick slices
1 1/2 pounds baking potatoes, peeled and cut into 1/2-inch-thick slices
5 garlic cloves, thinly sliced
1 1/4 teaspoons kosher salt, divided
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
Cooking spray
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
1/2 cup panko (Japanese breadcrumbs)
4 green onions, thinly sliced
Directions:
Preheat oven to 350°.
Place potatoes, garlic, and 1/2 teaspoon salt in a large saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until tender. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
Place a food mill* over a large bowl, and place potato mixture in food mill. Press mixture through food mill into bowl. Stir in reserved 1/2 cup cooking liquid, remaining 3/4 teaspoon salt, and cream cheese.
Spoon potato mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 20 minutes or until thoroughly heated.
Preheat broiler.
Combine Parmigiano-Reggiano and panko; sprinkle evenly over top of potatoes. Broil 4 minutes or until golden brown. Sprinkle with onions.
Note:
If you don't have a food mill, cream the potatoes and cooking liquid with a potato masher.
Make-ahead tip: Assemble this dish a day ahead, and bake shortly before serving
Ingredients:
1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch-thick slices
1 1/2 pounds baking potatoes, peeled and cut into 1/2-inch-thick slices
5 garlic cloves, thinly sliced
1 1/4 teaspoons kosher salt, divided
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
Cooking spray
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
1/2 cup panko (Japanese breadcrumbs)
4 green onions, thinly sliced
Directions:
Preheat oven to 350°.
Place potatoes, garlic, and 1/2 teaspoon salt in a large saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until tender. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
Place a food mill* over a large bowl, and place potato mixture in food mill. Press mixture through food mill into bowl. Stir in reserved 1/2 cup cooking liquid, remaining 3/4 teaspoon salt, and cream cheese.
Spoon potato mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 20 minutes or until thoroughly heated.
Preheat broiler.
Combine Parmigiano-Reggiano and panko; sprinkle evenly over top of potatoes. Broil 4 minutes or until golden brown. Sprinkle with onions.
Note:
If you don't have a food mill, cream the potatoes and cooking liquid with a potato masher.
Make-ahead tip: Assemble this dish a day ahead, and bake shortly before serving
Tuesday, November 20, 2012
Texas Grilled Turkey From Texas Recipes
Texas Grilled Turkey
Ingredients:
1 turkey (at least 12 pounds)
1 cup butter, cubed
1/2 cup cider vinegar
1/2 cup lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Steak sauce
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Tabasco sauce
Directions:
Remove giblets from turkey (save for another use).
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Prepare grill for indirect heat, using a drip pan.
Skewer turkey openings; tie drumsticks together.
Place turkey over drip pan; grill, covered, over indirect medium heat for 1 hour.
Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil.
Reduce heat; simmer for 10 minutes, stirring occasionally. Remove from the heat. Set aside 2/3 cup for serving.
Grill turkey 1-2 hours longer or until a thermometer reads 180°, basting frequently with remaining sauce.
Cover and let stand for 15 minutes before carving.
Serve with reserved sauce
Ingredients:
1 turkey (at least 12 pounds)
1 cup butter, cubed
1/2 cup cider vinegar
1/2 cup lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Steak sauce
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Tabasco sauce
Directions:
Remove giblets from turkey (save for another use).
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Prepare grill for indirect heat, using a drip pan.
Skewer turkey openings; tie drumsticks together.
Place turkey over drip pan; grill, covered, over indirect medium heat for 1 hour.
Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil.
Reduce heat; simmer for 10 minutes, stirring occasionally. Remove from the heat. Set aside 2/3 cup for serving.
Grill turkey 1-2 hours longer or until a thermometer reads 180°, basting frequently with remaining sauce.
Cover and let stand for 15 minutes before carving.
Serve with reserved sauce
Bacon Wrapped Shrimp From Hormel site
This recipe is recomended for 4 servings
1 (2.1-ounce) package Hormel® Fully Cooked Bacon, cut in half
1 (16-ounce) package frozen raw shrimp (21 to 25 count), peeled, deveined, tail on, thawed and well rinsed
Instructions
1
Heat oven to 425ºF. Lightly grease baking pan.
2
Wrap half-slice bacon around each shrimp in spiral fashion; secure with wooden pick, if needed. Place in baking pan.
3
Bake appetizers 8 to 10 minutes or until bacon is crisp and shrimp are bright orange and firm to the touch. (Do not overcook or shrimp will become tough and chewy.)
Notes:
Serve these tasty bites with your favorite spicy seafood cocktail dipping sauce and a variety of other appetizers.
1 (16-ounce) package frozen raw shrimp (21 to 25 count), peeled, deveined, tail on, thawed and well rinsed
Instructions
Heat oven to 425ºF. Lightly grease baking pan.
2
Wrap half-slice bacon around each shrimp in spiral fashion; secure with wooden pick, if needed. Place in baking pan.
3
Bake appetizers 8 to 10 minutes or until bacon is crisp and shrimp are bright orange and firm to the touch. (Do not overcook or shrimp will become tough and chewy.)
Notes:
Bacon and Cheese Pinwheels From Hormel
Gluten Free: No
Level of Difficulty: Beginner
Serving Size: 8+
Preparation Method: No Cook
Preparation Time: Under 15 minutes
Total Time: Under 30 Minutes
Meal / Dish Type: Appetizers and Snacks
Recipe Collections: Kid-Friendly , Big Game & Tailgating , Christmas , Easter , Thanksgiving
Recipe
Want a tasty treat that'll make both your head and taste buds spin? Make pinwheels stuffed with sinfully delicious Hormel® Real Crumbled Bacon.
Main Ingredients:
Servings:This recipe is recomended for 30 servings
1 (8-ounce) package cream cheese, softened
1 cup shredded Cheddar cheese
1/2 cup Hormel® Real Crumbled Bacon
1/2 cup sliced ripe olives
2 tablespoons sliced green onions
1 tablespoon chopped fresh cilantro
1/4 teaspoon garlic powder
5 CHI-CHI'S® 9 inch Burrito Tortilla
Instructions
1
In medium bowl, combine all ingredients except tortillas.
2
Spread cream cheese mixture evenly over each tortilla. Roll up tortillas tightly. Wrap in plastic wrap; refrigerate until ready to serve.
3
Slice tortillas into 1-inch pieces to serve. Serve with salsa for dipping, if desired.
Level of Difficulty: Beginner
Serving Size: 8+
Preparation Method: No Cook
Preparation Time: Under 15 minutes
Total Time: Under 30 Minutes
Meal / Dish Type: Appetizers and Snacks
Recipe Collections: Kid-Friendly , Big Game & Tailgating , Christmas , Easter , Thanksgiving
Recipe
Want a tasty treat that'll make both your head and taste buds spin? Make pinwheels stuffed with sinfully delicious Hormel® Real Crumbled Bacon.
Main Ingredients:
Servings:This recipe is recomended for 30 servings
1 cup shredded Cheddar cheese
1/2 cup Hormel® Real Crumbled Bacon
1/2 cup sliced ripe olives
2 tablespoons sliced green onions
1 tablespoon chopped fresh cilantro
1/4 teaspoon garlic powder
5 CHI-CHI'S® 9 inch Burrito Tortilla
Instructions
In medium bowl, combine all ingredients except tortillas.
2
Spread cream cheese mixture evenly over each tortilla. Roll up tortillas tightly. Wrap in plastic wrap; refrigerate until ready to serve.
3
Slice tortillas into 1-inch pieces to serve. Serve with salsa for dipping, if desired.
Sunday, November 18, 2012
Crock Pot Dip Sausage
Crock Pot Dip
A really easy and delicious one is:
1# Jimmy Dean Sausage(I use mild, but you could use hot)
1(8oz) Cream Cheese
1 can of Rotel tomatoes with green chilies
Cook sausage and then mix in the cream cheese until melted, throw in the crock with the tomatoes-seriously yummy
Chili Dip
Chili Dip
Chili Dip
What You Need:
1 lg. jar (16oz) picante sauce, mild
2 cans refried beans
8 ounces sour cream
1/2 tsp. chili powder
1 lb. ground beef
1 onion, chopped
salt and pepper to taste
8 oz. Cheddar cheese, shredded
several jalapenos or mild chili, chopped finely, to taste
How To Make It:
Cook ground beef in a skillet with chopped onion; drain well. Combine everything together in crock pot and cook slowly until cheese is melted. Serve with favorite vegetables or chips
Crock of Stuffing with Sausage
~ 4-5 hours on low
6 Cups bread, cubed and dried(about 1/4" to 1/2") and dried
1 lb pork sausage
2/3 cup butter
1 cup onion, chopped
1 cup celery, chopped
1 Tbsp. fresh chopped sage leaves
(OR 1 teaspoon dried)
1 Tbsp. fresh chopped thyme
(OR 1 teaspoon dried)
2 Tbsp. fresh chopped parsley
(OR 2 tsp. dried)
1/2 teaspoon dried marjoram
1 teaspoon of salt and pepper
1/2 cup white wine, stock, broth, milk, cider or beer
2 cups chicken broth, or as needed
2 eggs, beaten(optional)
Crock of Stuffing
Cook pork sausage and drain grease.
Pulse in food processor to make crumbles as small as possible.
Melt butter or margarine in a skillet over medium heat.
Cook onion, celery, and (fresh parsley if using it) in butter, stirring frequently.
Spoon these cooked veggies and pork over the bread cubes in a very large mixing bowl.
Season with sage, thyme, marjoram, and salt and pepper.
Pour in enough broth to moisten the mix, and then mix in the beaten eggs(if using egg).
Transfer this entire mix to the crock pot.
Cover and Cook on High for 45 minutes, then switch to low for 4 – 5 hours. This can continue up to 7-8 if you are away from the crock pot. This recipe will feed about 8. Simply double this recipe to feed 16, or cut in half to for 4-5. The eggs are used for a binder. You can use 1 egg or even cut this out of the recipe entirely. It’s a personal preference.
.
1 lb pork sausage
2/3 cup butter
1 cup onion, chopped
1 cup celery, chopped
1 Tbsp. fresh chopped sage leaves
(OR 1 teaspoon dried)
1 Tbsp. fresh chopped thyme
(OR 1 teaspoon dried)
2 Tbsp. fresh chopped parsley
(OR 2 tsp. dried)
1/2 teaspoon dried marjoram
1 teaspoon of salt and pepper
1/2 cup white wine, stock, broth, milk, cider or beer
2 cups chicken broth, or as needed
2 eggs, beaten(optional)
Crock of Stuffing
Pulse in food processor to make crumbles as small as possible.
Melt butter or margarine in a skillet over medium heat.
Cook onion, celery, and (fresh parsley if using it) in butter, stirring frequently.
Spoon these cooked veggies and pork over the bread cubes in a very large mixing bowl.
Season with sage, thyme, marjoram, and salt and pepper.
Pour in enough broth to moisten the mix, and then mix in the beaten eggs(if using egg).
Transfer this entire mix to the crock pot.
Cover and Cook on High for 45 minutes, then switch to low for 4 – 5 hours. This can continue up to 7-8 if you are away from the crock pot. This recipe will feed about 8. Simply double this recipe to feed 16, or cut in half to for 4-5. The eggs are used for a binder. You can use 1 egg or even cut this out of the recipe entirely. It’s a personal preference.
.
Crab Appertizer Nepoleons 1
Crab Appetizer Nepoleons
Ingredients
1 package (8 ounces) cream cheese, softened
1 tablespoon milk
1 tablespoon prepared horseradish
1/4 teaspoon ground black pepper
1 can (about 6 ounces) refrigerated pasteurized crabmeat, drained
4 green onions, sliced (about 1/2 cup)
1/2 cup sliced almond
Paprika
Directions
Heat the oven to 400 degrees F.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 12 (2-inch) circles with a cutter. Place the pastry circles onto a baking sheet.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split each pastry into 2 layers, making 24 in all.
Stir the cream cheese in a medium bowl until smooth. Stir in the milk, horseradish, black pepper and crabmeat.
Spread the crabmeat mixture on 12 bottom pastry layers. Top with the onions, almonds and top pastry layers. Sprinkle with the paprika
Cheesy Shrimp Dip By Paula Deen
Cheesy Shrimp Dip By Paula Deen
Ingredients
2/3 cup chopped red bell pepper
1 pound medium fresh shrimp, peeled, deveined, and coarsely chopped
1/3 cup sliced green onions
1 cup sour cream
1 cup shredded Parmesan
1 cup shredded mozzarella
1/2 cup mayonnaise
Pinch salt
Pinch cracked black pepper
Assorted crackers, for serving
Directions
Preheat the oven to 350 degrees F.
In a medium skillet, melt the butter over medium heat. Add the red bell pepper and cook for 3 minutes. Stir in the shrimp and green onions and cook until the shrimp are pink and firm, 2 to 3 minutes. Stir in the sour cream, cheeses, and mayonnaise. Add the salt and pepper, to taste. Spoon the mixture into a 2-quart baking dish. Bake until lightly browned and bubbly, 30 to 35 minutes. Serve with assorted crackers.
Sunday, October 21, 2012
Ham and Lima Beans with Dumpling From Just a Pinch
| 1 lb | dry great northern beans |
| 2 qt | cold water |
| 1 | meaty ham bone or |
| 1 lg | ham steak, cut into cubes |
| 1/2 tsp | salt |
| 6 | peppercorns, whole black |
| 1 | bay leaf |
| 1 md | onion, sliced or diced |
| DUMPLINGS: | |
| 1 c | all purpose flour |
| 2 tsp | baking powder |
| 1/2 tsp | salt |
| 1/2 c | milk |
| 2 Tbsp | vegetable oil |
.
Directions
1 Wash the beans and discard any irregular or discolored ones; add 2 quarts cold water and soak overnight.
2 Drain the old water and add 2 quarts fresh cold water into a large soup pot or Dutch oven. Place beans, ham, salt, peppercorns, and bay leaf into pot; cover. Simmer on low heat for 3 to 3 1/2 hours.
Add onion for the last half-hour.
3 If using ham bone, remove and cut the meat off; add ham to soup. If using ham steak cubes, leave in soup. Season to taste.
4 FOR DUMPLINGS:
Mix flour, baking powder, and salt into mixing bowl. Combine milk and vegetable oil separately. Add all at once to dry mixture, stirring just until moistened.
5 Turn heat to medium to high under beans and bring them back to a boil. Drop batter from tablespoon atop bubbling beans. Cover tightly; let mixture return to boiling. Reduce heat (don't lift cover); simmer 12 to 15 minutes. Makes about 10 dumplings.
Cheesy Potatoes From Just a Pinch
| 2 lb | hash brown potatoes |
| 1 c | sour cream |
| 1 stk |
melted butter get recipes @ goboldwithbutter.com |
| 2 c | shredded cheddar cheese |
| onion | |
| salt | |
| pepper |
Directions
1 Preheat oven to 350
2 Spray a 9x13 casserole dish with cooking spray
3 Mix all ingredients together and place in casserole dish.
4 Bake at 350 for an hour
Bloomin Pizza Bread From Girl Who Ate Everything
Ingredients:
1 unsliced round loaf sourdough bread 12-16 ounces mozzarella or Provolone cheese, thinly sliced
1 (3.5 ounce) package pepperoni, halved
3 Tablespoons butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasonings
2 Tablespoons Parmesan cheese
pizza/marinara sauce for dipping
Instructions:
Preheat oven to 350 degrees.
Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
Place bread on a foil-lined baking sheet and insert cheese slices and pepperoni between cuts. Combine butter, garlic powder, and Italian seasonings. Drizzle or brush over bread with a pastry brush. Sprinkle bread with Parmesan cheese.
Wrap bread completely in foil and bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted and pepperoni is a little crispy.
1 unsliced round loaf sourdough bread 12-16 ounces mozzarella or Provolone cheese, thinly sliced
1 (3.5 ounce) package pepperoni, halved
3 Tablespoons butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasonings
2 Tablespoons Parmesan cheese
pizza/marinara sauce for dipping
Instructions:
Preheat oven to 350 degrees.
Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
Place bread on a foil-lined baking sheet and insert cheese slices and pepperoni between cuts. Combine butter, garlic powder, and Italian seasonings. Drizzle or brush over bread with a pastry brush. Sprinkle bread with Parmesan cheese.
Wrap bread completely in foil and bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted and pepperoni is a little crispy.
Bloomin Onion Bread From Girl Who Ate Everything
Ingredients:
1 unsliced loaf sourdough bread
12-16 ounces Monterey Jack cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds
Instructions:
Preheat oven to 350 degrees.
Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.
Beef and Cheese Enchiladas From Tasty Kitchen
Preparation Instructions
Brown hamburger with chopped onions, salt and pepper. Drain and set aside.
For the sauce, in a large family skillet or stock pot, heat oil to medium heat, then whisk in flour and chili powder. Continue to whisk until lightly browned. Add tomato sauce, chicken broth and all remaining seasonings. Stir until smooth, continuing to stir until slightly thickened, about 10 minutes.
Spray two 9×13 pyrex baking dishes and set up assembly line style: tortillas, beef, cheese and sauce. Dip a tortilla in the enchilada sauce, allowing excess to drip off. Lay on a plate and fill with 3 or so tablespoons of meat and a small handful of cheese. Roll tight and lay in baking dish. Repeat until all tortillas have been filled. Scrape remaining sauce over both pans of enchiladas and top with remaining shredded cheese.
Bake at 350ºF for 30 minutes each or freeze the second pan for another day.
Note: This recipe makes about 8 cups of enchilada sauce.
Ingredients
FOR THE ENCHILADAS:
2 pounds Beef
2 whole Medium Onions, Finely Chopped
1 teaspoon Each, Salt And Pepper
24 whole Tortillas (white Or Wheat Depending On Your Preference)
6 cups Shredded Mexican Cheese
FOR THE SAUCE:
¾ cups Oil
6 Tablespoons Flour
6 Tablespoons Chili Powder
2 cans (15 Oz. Size) Tomato Sauce
2 cans (14 Oz. Size) Chicken Broth
1-½ teaspoon Cumin
1-½ teaspoon Garlic Powder
1-½ teaspoon Onion Salt
1 teaspoon Salt
Brown hamburger with chopped onions, salt and pepper. Drain and set aside.
For the sauce, in a large family skillet or stock pot, heat oil to medium heat, then whisk in flour and chili powder. Continue to whisk until lightly browned. Add tomato sauce, chicken broth and all remaining seasonings. Stir until smooth, continuing to stir until slightly thickened, about 10 minutes.
Spray two 9×13 pyrex baking dishes and set up assembly line style: tortillas, beef, cheese and sauce. Dip a tortilla in the enchilada sauce, allowing excess to drip off. Lay on a plate and fill with 3 or so tablespoons of meat and a small handful of cheese. Roll tight and lay in baking dish. Repeat until all tortillas have been filled. Scrape remaining sauce over both pans of enchiladas and top with remaining shredded cheese.
Bake at 350ºF for 30 minutes each or freeze the second pan for another day.
Note: This recipe makes about 8 cups of enchilada sauce.
Ingredients
2 pounds Beef
2 whole Medium Onions, Finely Chopped
1 teaspoon Each, Salt And Pepper
24 whole Tortillas (white Or Wheat Depending On Your Preference)
6 cups Shredded Mexican Cheese
FOR THE SAUCE:
¾ cups Oil
6 Tablespoons Flour
6 Tablespoons Chili Powder
2 cans (15 Oz. Size) Tomato Sauce
2 cans (14 Oz. Size) Chicken Broth
1-½ teaspoon Cumin
1-½ teaspoon Garlic Powder
1-½ teaspoon Onion Salt
1 teaspoon Salt
Thursday, October 4, 2012
Eight Layered Cassserole From Recipe com
Ingredients
3 cups
dried medium noodles (6 ounces)
1 pound
ground beef
see savings
2 8-ounce cans
tomato sauce
see savings
1 teaspoon
dried basil, crushed
1/2 teaspoon
sugar
1/2 teaspoon
garlic powder
1/4 teaspoon
salt
1/4 teaspoon
black pepper
1 8-ounce carton
dairy sour cream
1 8-ounce package
cream cheese, softened
see savings
1/2 cup
milk
see savings
1/3 cup
chopped onion (1 small)
see savings
1 10-ounce package
frozen chopped spinach, cooked and well drained
1 cup
shredded cheddar cheese (4 ounces)
see savings
add ingredients to list
Directions
1.
Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
2.
Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
3.
In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.
4.
Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.
5.
Makes 8 servings
6.
Make-ahead directions: Prepare as directed through Step 3. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 degree F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream-cheese mixture. Sprinkle with the cheddar cheese.Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before baking.
dried medium noodles (6 ounces)
1 pound
ground beef
see savings
2 8-ounce cans
tomato sauce
see savings
1 teaspoon
dried basil, crushed
1/2 teaspoon
sugar
1/2 teaspoon
garlic powder
1/4 teaspoon
salt
1/4 teaspoon
black pepper
1 8-ounce carton
dairy sour cream
1 8-ounce package
cream cheese, softened
see savings
1/2 cup
milk
see savings
1/3 cup
chopped onion (1 small)
see savings
1 10-ounce package
frozen chopped spinach, cooked and well drained
1 cup
shredded cheddar cheese (4 ounces)
see savings
add ingredients to list
Directions
1.
Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
2.
Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
3.
In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.
4.
Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.
5.
Makes 8 servings
6.
Make-ahead directions: Prepare as directed through Step 3. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 degree F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream-cheese mixture. Sprinkle with the cheddar cheese.Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before baking.
Thursday, August 23, 2012
Mexican Pinwheels From Food.com
1 (1 ounce) package hidden valley ranch dressing mix
freshly cut chives, sliced thin
5 (12 inch) flour tortillas
1 (4 ounce) jar diced pimentos, drained & blotted dry with papertowels
1 (4 ounce) can diced green chilies, drained & blotted dry with papertowels
1 (2 1/4 ounce) can sliced black olives, drained & blotted dry with papertowels
1 cup shredded cheddar cheese
salsa
Directions:
Mix cream cheese, ranch dressing mix and green onions or chives well.
2
Spread evenly over the tortillas.
3
Sprinkle equal amounts of remaining ingredients on top of the cream cheese mixture.
4
Roll up tortillas tightly.
5
Wrap with plastic wrap and chill a minimum of 2 hours before serving.
6
Remove plastic wrap and cut rolls into equal pieces - discarding the ends.
7
Serve with salsa and Enjoy
Crock Pot Smokey Chicken and Cheesy Potato Casserole From Recipe.com
condensed cream of chicken with herbs soup
1 8-ounce carton
dairy sour cream
6 ounces
smoked cheddar cheese, shredded (1-1/2 cups)
1 28-ounce package
frozen loose-pack diced hash brown potatoes with onion and peppers, thawed
3 cups
chopped smoked or roasted chicken or turkey
Crushed croutons (optional)
add ingredients to list
Directions
1.
Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the cooker combine soup, sour cream, cheese, frozen potatoes, and chicken.
2.
Cover and cook on low-heat setting for 5 to 6 hours. If desired, top each serving with crushed croutons. Makes 6 servings.
Nutrition information
Per serving: Calories 399, Total Fat 20 g, Saturated Fat 12 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 80 mg, Sodium 1313 mg, Carbohydrate 31 g, Total Sugar 3 g, Fiber 3 g, Protein 25 g. Daily Values: Vitamin C 25%, Calcium 27%, Iron 10%. Percent Daily Values are based on a 2,000 calorie diet
Crock Pot Chops O'Brien From Food.Com
Ingredients:
Servings:
6
Servings Size
Update
Units: US | Metric
6 pork chops
seasoning salt
1 (10 1/2 ounce) can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
pepper
1 (24 ounce) package O'Brien potatoes, frozen
1 cup shredded cheddar cheese
1 (6 ounce) can French-fried onions
Directions:
1
Brown pork chops lightly, sprinkle with seasoned salt, set aside.
2
Combine soup, milk, sour cream, pepper, 1/2 t seasoned salt, stir in potatoes, 1/2 c chedar cheese, 1/2 can french fried onions.
3
Put in bottom of 9x13 baking dish, place pork chops over mixture, place in oven, bake covered, at 350 degrees for 40 minutes.
4
Uncover, place rest of cheese and french fried onions, bake uncovered for 5 minutes.
Servings:
6
Servings Size
Units: US | Metric
seasoning salt
1 (10 1/2 ounce) can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
pepper
1 (24 ounce) package O'Brien potatoes, frozen
1 cup shredded cheddar cheese
1 (6 ounce) can French-fried onions
Directions:
Brown pork chops lightly, sprinkle with seasoned salt, set aside.
2
Combine soup, milk, sour cream, pepper, 1/2 t seasoned salt, stir in potatoes, 1/2 c chedar cheese, 1/2 can french fried onions.
3
Put in bottom of 9x13 baking dish, place pork chops over mixture, place in oven, bake covered, at 350 degrees for 40 minutes.
4
Uncover, place rest of cheese and french fried onions, bake uncovered for 5 minutes.
Friday, August 3, 2012
Ranch Spinach Pasta Salad From Betty Crocker
Ingredients
1 box Betty Crocker® Suddenly Salad® classic pasta salad mix
1/2 cup Hidden Valley® The Original Ranch® dressing
1 tablespoon fresh lemon juice
2 cups baby spinach leaves or small broccoli florets
3/4 cup grape tomatoes, halved
1/2 cup sliced cucumber, halved
1/2 cup julienne (matchstick-cut) carrots
2 tablespoons chopped fresh or 1 teaspoon dried basil leaves
Directions
Empty contents of pasta mix (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
Drain pasta; rinse with cold water. Shake to drain well.
In medium bowl, stir contents of seasoning mix (from Suddenly Salad box), the dressing and lemon juice until blended. Stir in pasta and remaining ingredients. Cover; refrigerate until ready to serve. Store any remaining salad covered in the refrigerator
1 box Betty Crocker® Suddenly Salad® classic pasta salad mix
1/2 cup Hidden Valley® The Original Ranch® dressing
1 tablespoon fresh lemon juice
2 cups baby spinach leaves or small broccoli florets
3/4 cup grape tomatoes, halved
1/2 cup sliced cucumber, halved
1/2 cup julienne (matchstick-cut) carrots
2 tablespoons chopped fresh or 1 teaspoon dried basil leaves
Directions
Drain pasta; rinse with cold water. Shake to drain well.
In medium bowl, stir contents of seasoning mix (from Suddenly Salad box), the dressing and lemon juice until blended. Stir in pasta and remaining ingredients. Cover; refrigerate until ready to serve. Store any remaining salad covered in the refrigerator
Chops O'Brien From Food. Com
Ingredients:
Servings:
6
Servings Size
Update
6 pork chops
seasoning salt
1 (10 1/2 ounce) can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
pepper
1 (24 ounce) package O'Brien potatoes, frozen
1 cup shredded cheddar cheese
1 (6 ounce) can French-fried onions
Directions:
1
Brown pork chops lightly, sprinkle with seasoned salt, set aside.
2
Combine soup, milk, sour cream, pepper, 1/2 t seasoned salt, stir in potatoes, 1/2 c chedar cheese, 1/2 can french fried onions.
3
Put in bottom of 9x13 baking dish, place pork chops over mixture, place in oven, bake covered, at 350 degrees for 40 minutes.
4
Uncover, place rest of cheese and french fried onions, bake uncovered for 5 minutes.
Servings:
6
Servings Size
seasoning salt
1 (10 1/2 ounce) can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
pepper
1 (24 ounce) package O'Brien potatoes, frozen
1 cup shredded cheddar cheese
1 (6 ounce) can French-fried onions
Directions:
Brown pork chops lightly, sprinkle with seasoned salt, set aside.
2
Combine soup, milk, sour cream, pepper, 1/2 t seasoned salt, stir in potatoes, 1/2 c chedar cheese, 1/2 can french fried onions.
3
Put in bottom of 9x13 baking dish, place pork chops over mixture, place in oven, bake covered, at 350 degrees for 40 minutes.
4
Uncover, place rest of cheese and french fried onions, bake uncovered for 5 minutes.
Pork Chops Ole From Food.Com
Ingredients:
Servings:
4-6
Servings Size
Update
Units: US | Metric
6 pork loin chops (1/2-inch thick)
2 tablespoons cooking oil
seasoning salt, to taste
pepper, to taste
3/4 cup uncooked long grain rice
1 1/2 cups water
1 (8 ounce) can tomato sauce
1 tablespoon envelope taco seasoning mix
1 medium green bell pepper, chopped
1/2 cup shredded cheddar cheese
Directions:
1
In a large skillet, brown pork chops in oil; sprinkle with seasoned salt and pepper.
2
Meanwhile, in a greased 13X9X2-inch baking dish, combine rice, water, tomato sauce and taco seasoning; mix well.
3
Arrange chops over rice; top with green pepper.
4
Cover and bake at 350F for 1-½ hours.
5
Uncover and sprinkle with cheese; return to the oven, until cheese is melted.
Servings:
4-6
Servings Size
Units: US | Metric
2 tablespoons cooking oil
seasoning salt, to taste
pepper, to taste
3/4 cup uncooked long grain rice
1 1/2 cups water
1 (8 ounce) can tomato sauce
1 tablespoon envelope taco seasoning mix
1 medium green bell pepper, chopped
1/2 cup shredded cheddar cheese
Directions:
In a large skillet, brown pork chops in oil; sprinkle with seasoned salt and pepper.
2
Meanwhile, in a greased 13X9X2-inch baking dish, combine rice, water, tomato sauce and taco seasoning; mix well.
3
Arrange chops over rice; top with green pepper.
4
Cover and bake at 350F for 1-½ hours.
5
Uncover and sprinkle with cheese; return to the oven, until cheese is melted.
Tuesday, July 31, 2012
Cracker Barrels Hash Browns Casserole Copycat From Food. Com
Ingredients:
Servings:
10-12
Servings Size
Update
Units: US | Metric
1 (32 ounce) bag oreida potato shreds hash browns (they only make one size)
1 onion, chopped or diced
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of celery soup
3 tablespoons margarine
1/2 lb colby cheese, grated
Directions:
1
Preheat oven to 350*F.
2
Mix potatoes, onion, celery and mushroom soups, and 1/2 of the cheese.
3
Coat a 9" x 13" baking dish with spray oil.
4
Spread mixture into dish.
5
Sprinkle other 1/2 of cheese evenly over top.
6
Dot margarine evenly over the cheese.
7
Bake at 350*F for 45 minutes to 1 hour or until cheese starts to brown at peaks
Servings:
10-12
Servings Size
Units: US | Metric
1 onion, chopped or diced
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of celery soup
3 tablespoons margarine
1/2 lb colby cheese, grated
Directions:
Preheat oven to 350*F.
2
Mix potatoes, onion, celery and mushroom soups, and 1/2 of the cheese.
3
Coat a 9" x 13" baking dish with spray oil.
4
Spread mixture into dish.
5
Sprinkle other 1/2 of cheese evenly over top.
6
Dot margarine evenly over the cheese.
7
Bake at 350*F for 45 minutes to 1 hour or until cheese starts to brown at peaks
Cheese Enchilada Stack From Food.com
Ingredients:
Servings:
4
Servings Size
Update
Units: US | Metric
12 corn tortillas, cut into quarters
12 ounces sharp cheddar cheese, grated
1 (15 ounce) can enchilada sauce
1 bunch green onion
1 (4 ounce) can green chilies
Directions:
1
Preheat oven to 400 degrees.
2
Spray square 8x8 baking pan with pam (the garlic one is good).
3
Line pan with layer of corn tortillas.
4
Top with 1/3 sauce, cheese, chilis, and onions.
5
Top with second layer of tortillas.
6
Top with second layer of 1/3 sauce, cheese, chilis, and onions.
7
Top with final layer of tortillas.
8
End with final layer of 1/3 sauce, cheese, chilis, and onions.
9
Bake until bubbly (approximately 10-15 min.).
10
You can use green sauce and 2 cups cubed chicken.
11
Or black beans.
12
Or ground beef seasoned with taco mix.
Servings:
4
Servings Size
Units: US | Metric
12 ounces sharp cheddar cheese, grated
1 (15 ounce) can enchilada sauce
1 bunch green onion
1 (4 ounce) can green chilies
Directions:
Preheat oven to 400 degrees.
2
Spray square 8x8 baking pan with pam (the garlic one is good).
3
Line pan with layer of corn tortillas.
4
Top with 1/3 sauce, cheese, chilis, and onions.
5
Top with second layer of tortillas.
6
Top with second layer of 1/3 sauce, cheese, chilis, and onions.
7
Top with final layer of tortillas.
8
End with final layer of 1/3 sauce, cheese, chilis, and onions.
9
Bake until bubbly (approximately 10-15 min.).
10
You can use green sauce and 2 cups cubed chicken.
11
Or black beans.
12
Or ground beef seasoned with taco mix.
Cheesy Garlic Fall Aparts From Food.Com
Ingredients:
Servings:
4
Servings Size
Update
Units: US | Metric
2 tablespoons butter
3 garlic cloves, minced
2 teaspoons dried parsley
1/4 teaspoon garlic powder
1 (8 ounce) can biscuits (10 biscuits)
2 cups mozzarella cheese (can use less)
2 tablespoons parmesan cheese, grated
pizza sauce
Directions:
1
Heat oven to 425.
2
Melt butter in small bowl. Stir garlic, parsley and garlic powder into butter. Pour butter mixture into pan.
3
Cut biscuits into 4 sections each. Place in pan. Top with both cheeses.
4
Bake for 10-15 minutes until biscuits are cooked through.
5
Invert upside down onto a plate. (I take a knife around the edges of pan to release stuck on cheese before inverting to plate.).
6
Serve with warm pizza sauce
Servings:
4
Servings Size
Units: US | Metric
3 garlic cloves, minced
2 teaspoons dried parsley
1/4 teaspoon garlic powder
1 (8 ounce) can biscuits (10 biscuits)
2 cups mozzarella cheese (can use less)
2 tablespoons parmesan cheese, grated
pizza sauce
Directions:
Heat oven to 425.
2
Melt butter in small bowl. Stir garlic, parsley and garlic powder into butter. Pour butter mixture into pan.
3
Cut biscuits into 4 sections each. Place in pan. Top with both cheeses.
4
Bake for 10-15 minutes until biscuits are cooked through.
5
Invert upside down onto a plate. (I take a knife around the edges of pan to release stuck on cheese before inverting to plate.).
6
Serve with warm pizza sauce
Monday, July 30, 2012
Mexican Layered Casserole From Recipe.com
Ingredients
1 pound
lean (at least 80%) ground beef
see savings
1 can
(15 to 16 ounces) spicy chili beans in sauce, undrained
1 cup
Old El Paso® Thick 'n Chunky salsa
2 cups
coarsely broken tortilla chips
see savings
4 medium
green onions, sliced (1/4 cup)
1 medium
tomato, chopped (3/4 cup)
see savings
1 cup
shredded cheddar or Monterey Jack cheese (4 ounces)
Tortilla chips, if desired
see savings
Shredded lettuce, if desired
see savings
Additional Old El Paso® Thick 'n Chunky salsa, if desired
add ingredients to list
Directions
1.
Heat oven to 350 degrees Fahrenheit. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.
2.
In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with onions, tomato, and cheese.
3.
Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and additional salsa.
Tips:
For 19 grams of fat and 470 calories per serving, use ground turkey breast and reduced-fat cheddar cheese. Enjoy this family-pleasin' casserole with a tossed salad with cut-up avocado and cornbread with honey and butter.
Nutrition information
Per serving: 1 Serving: Calories 530 (Calories from Fat 250), Total Fat 27g (Saturated Fat 11g, Trans Fat 1g), Cholesterol 100mg; Sodium 1540mg; Total Carbohydrate 36g (Dietary Fiber 7g, Sugars 7g), Protein 35g; Percent Daily Value: Vitamin A 15.00%; Vitamin C 8.00%; Calcium 25.00%; Iron 30.00%; Exchanges: 2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choices: 2 1/2 Percent Daily Values are based on a 2,000 calorie diet
lean (at least 80%) ground beef
see savings
1 can
(15 to 16 ounces) spicy chili beans in sauce, undrained
1 cup
Old El Paso® Thick 'n Chunky salsa
2 cups
coarsely broken tortilla chips
see savings
4 medium
green onions, sliced (1/4 cup)
1 medium
tomato, chopped (3/4 cup)
see savings
1 cup
shredded cheddar or Monterey Jack cheese (4 ounces)
Tortilla chips, if desired
see savings
Shredded lettuce, if desired
see savings
Additional Old El Paso® Thick 'n Chunky salsa, if desired
add ingredients to list
Directions
1.
Heat oven to 350 degrees Fahrenheit. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.
2.
In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with onions, tomato, and cheese.
3.
Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and additional salsa.
Tips:
For 19 grams of fat and 470 calories per serving, use ground turkey breast and reduced-fat cheddar cheese. Enjoy this family-pleasin' casserole with a tossed salad with cut-up avocado and cornbread with honey and butter.
Nutrition information
Per serving: 1 Serving: Calories 530 (Calories from Fat 250), Total Fat 27g (Saturated Fat 11g, Trans Fat 1g), Cholesterol 100mg; Sodium 1540mg; Total Carbohydrate 36g (Dietary Fiber 7g, Sugars 7g), Protein 35g; Percent Daily Value: Vitamin A 15.00%; Vitamin C 8.00%; Calcium 25.00%; Iron 30.00%; Exchanges: 2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choices: 2 1/2 Percent Daily Values are based on a 2,000 calorie diet
Fiesta Taco Casserole From Recipe com
Ingredients
1 pound
lean (at least 80%) ground beef
see savings
1 can
(15 to 16 ounces) spicy chili beans in sauce, undrained
1 cup
Old El Paso® Thick 'n Chunky salsa
2 cups
coarsely broken tortilla chips
see savings
4 medium
green onions, sliced (1/4 cup)
1 medium
tomato, chopped (3/4 cup)
see savings
1 cup
shredded cheddar or Monterey Jack cheese (4 ounces)
Tortilla chips, if desired
see savings
Shredded lettuce, if desired
see savings
Additional Old El Paso® Thick 'n Chunky salsa, if desired
add ingredients to list
Directions
1.
Heat oven to 350 degrees Fahrenheit. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.
2.
In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with onions, tomato, and cheese.
3.
Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and additional salsa.
Tips:
For 19 grams of fat and 470 calories per serving, use ground turkey breast and reduced-fat cheddar cheese. Enjoy this family-pleasin' casserole with a tossed salad with cut-up avocado and cornbread with honey and butter.
Nutrition information
Per serving: 1 Serving: Calories 530 (Calories from Fat 250), Total Fat 27g (Saturated Fat 11g, Trans Fat 1g), Cholesterol 100mg; Sodium 1540mg; Total Carbohydrate 36g (Dietary Fiber 7g, Sugars 7g), Protein 35g; Percent Daily Value: Vitamin A 15.00%; Vitamin C 8.00%; Calcium 25.00%; Iron 30.00%; Exchanges: 2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choices: 2 1/2 Percent Daily Values are based on a 2,000 calorie diet
lean (at least 80%) ground beef
see savings
1 can
(15 to 16 ounces) spicy chili beans in sauce, undrained
1 cup
Old El Paso® Thick 'n Chunky salsa
2 cups
coarsely broken tortilla chips
see savings
4 medium
green onions, sliced (1/4 cup)
1 medium
tomato, chopped (3/4 cup)
see savings
1 cup
shredded cheddar or Monterey Jack cheese (4 ounces)
Tortilla chips, if desired
see savings
Shredded lettuce, if desired
see savings
Additional Old El Paso® Thick 'n Chunky salsa, if desired
add ingredients to list
Directions
1.
Heat oven to 350 degrees Fahrenheit. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.
2.
In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with onions, tomato, and cheese.
3.
Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and additional salsa.
Tips:
For 19 grams of fat and 470 calories per serving, use ground turkey breast and reduced-fat cheddar cheese. Enjoy this family-pleasin' casserole with a tossed salad with cut-up avocado and cornbread with honey and butter.
Nutrition information
Per serving: 1 Serving: Calories 530 (Calories from Fat 250), Total Fat 27g (Saturated Fat 11g, Trans Fat 1g), Cholesterol 100mg; Sodium 1540mg; Total Carbohydrate 36g (Dietary Fiber 7g, Sugars 7g), Protein 35g; Percent Daily Value: Vitamin A 15.00%; Vitamin C 8.00%; Calcium 25.00%; Iron 30.00%; Exchanges: 2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choices: 2 1/2 Percent Daily Values are based on a 2,000 calorie diet
7 Layer Meatless Tortilla Pie From Recipe com
Ingredients
2 cans
(about 15 ounces each) pinto beans , rinsed and drained
1 cup
Pace® Picante Sauce
1/4 tsp.
garlic powder or 1 clove garlic, minced
2 tbsp.
chopped fresh cilantro leaves
1 can
(about 15 ounces) black beans , rinsed and drained
1
small tomato, chopped (about 1/2 cup)
see savings
7
flour tortillas (8-inch)
see savings
8 oz.
shredded Cheddar cheese (about 2 cups)
add ingredients to list
Directions
1.
Mash the pinto beans in a medium bowl with a fork. Stir in 3/4 cup picante sauce and the garlic powder.
2.
Stir the remaining picante sauce, cilantro, black beans and tomato in a medium bowl.
3.
Place 1 tortilla onto a baking sheet. Spread 3/4 cup pinto bean mixture over the tortilla to within 1/2-inch of the edge. Top with 1/4 cup cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat the layers twice more. Top with the remaining tortilla and spread with the remaining pinto bean mixture. Cover with aluminum foil.
4.
Bake at 400 degrees F. for 40 minutes or until the filling is hot. Uncover the pie. Top with the remaining cheese. Cut the pie into 6 wedges. Serve with additional picante sauce and sprinkle with additional cilantro, if desired.
(about 15 ounces each) pinto beans , rinsed and drained
1 cup
Pace® Picante Sauce
1/4 tsp.
garlic powder or 1 clove garlic, minced
2 tbsp.
chopped fresh cilantro leaves
1 can
(about 15 ounces) black beans , rinsed and drained
1
small tomato, chopped (about 1/2 cup)
see savings
7
flour tortillas (8-inch)
see savings
8 oz.
shredded Cheddar cheese (about 2 cups)
add ingredients to list
Directions
1.
Mash the pinto beans in a medium bowl with a fork. Stir in 3/4 cup picante sauce and the garlic powder.
2.
Stir the remaining picante sauce, cilantro, black beans and tomato in a medium bowl.
3.
Place 1 tortilla onto a baking sheet. Spread 3/4 cup pinto bean mixture over the tortilla to within 1/2-inch of the edge. Top with 1/4 cup cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat the layers twice more. Top with the remaining tortilla and spread with the remaining pinto bean mixture. Cover with aluminum foil.
4.
Bake at 400 degrees F. for 40 minutes or until the filling is hot. Uncover the pie. Top with the remaining cheese. Cut the pie into 6 wedges. Serve with additional picante sauce and sprinkle with additional cilantro, if desired.
Saturday, July 14, 2012
Baked Chicken Fajitas From Chef In Training
Ingredients
1 lb. boneless, skinless chicken breasts cut into strips
1 (15 oz.) can diced tomatoes
1 (4 oz.) can diced green chilies
1 medium onion sliced
1 large green bell pepper seeded and sliced
2 Tbsp. vegetable oil
2 tsp. chili powder
2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/4 tsp. salt
flour tortillas
Instructions
Preheat the oven to 400 degrees. Grease a 9x13 baking dish.
In a large bowl, mix together chicken, tomatoes, chilies, peppers, and onions in the dish.
In a small bowl combine the oil and spices.
Drizzle the spice mixture over the chicken and toss to coat. Dump into greased 9x13 pan and spread evenly across pan.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve with warmed tortillas and any other desired toppings
1 (15 oz.) can diced tomatoes
1 (4 oz.) can diced green chilies
1 medium onion sliced
1 large green bell pepper seeded and sliced
2 Tbsp. vegetable oil
2 tsp. chili powder
2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/4 tsp. salt
flour tortillas
Instructions
In a large bowl, mix together chicken, tomatoes, chilies, peppers, and onions in the dish.
In a small bowl combine the oil and spices.
Drizzle the spice mixture over the chicken and toss to coat. Dump into greased 9x13 pan and spread evenly across pan.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve with warmed tortillas and any other desired toppings
Penne Pasta Bake From Chef In Training
PENNE PASTA BAKE
1 lb lean ground beef
1/2 medium yellow onion
3 cloves garlic
16 oz. penne pasta
2 (26 oz) marinara sauce jars
6 slices provolone cheese
6 oz. shredded mozzarella cheese
16 oz. sour cream
Bring a large pot of lightly salted water to a boil.
Add penne pasta and cook until done (about 12 minutes) then drain.
In a large skillit, brown diced onion, 3 cloves of minced garlic and ground beef over MEDIUM heat. Add spaghetti sauce and warm through.
Preheat oven to 350 F. Lightly oil or spray a 9×13 baking dish.
Layer as follows; 1/2 pasta, 16 oz sour cream, 6 slices of provolone cheese, 1/2 sauce mixture, remaining pasta, remaining sauce mixture, 6 oz shredded mozzarella cheese.
Bake 35 minutes at 350 F or until cheese melts
1 lb lean ground beef
1/2 medium yellow onion
3 cloves garlic
16 oz. penne pasta
2 (26 oz) marinara sauce jars
6 slices provolone cheese
6 oz. shredded mozzarella cheese
16 oz. sour cream
Bring a large pot of lightly salted water to a boil.
Add penne pasta and cook until done (about 12 minutes) then drain.
In a large skillit, brown diced onion, 3 cloves of minced garlic and ground beef over MEDIUM heat. Add spaghetti sauce and warm through.
Preheat oven to 350 F. Lightly oil or spray a 9×13 baking dish.
Layer as follows; 1/2 pasta, 16 oz sour cream, 6 slices of provolone cheese, 1/2 sauce mixture, remaining pasta, remaining sauce mixture, 6 oz shredded mozzarella cheese.
Bake 35 minutes at 350 F or until cheese melts
Overnight Blueberry French Toast From Chef In Training
OVERNIGHT BLUEBERRY FRENCH TOAST
Found recipe on: Real Mom Kitchen
French Toast:
12 slices bread, cut into cubes (french or Texas toast work well. I prefer Texas Toast.)
1 (8-ounce) package cream cheese, cut in cubes
1 cup blueberries (fresh or frozen)
12 large eggs
1/3 cup maple syrup
2 cups milk (I use 1 cup milk and 1 cup cream)
Syrup:
1 cup sugar
1 cup water
2 Tablespoons cornstarch
1 cup blueberries (fresh or frozen)
1 Tablespoon butter
Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.
Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.
Top with remaining bread cubes.
Mix together eggs, milk, and syrup.
Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce.
Serves 8.
Sauce: Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.
Found recipe on: Real Mom Kitchen
French Toast:
12 slices bread, cut into cubes (french or Texas toast work well. I prefer Texas Toast.)
1 (8-ounce) package cream cheese, cut in cubes
1 cup blueberries (fresh or frozen)
12 large eggs
1/3 cup maple syrup
2 cups milk (I use 1 cup milk and 1 cup cream)
Syrup:
1 cup sugar
1 cup water
2 Tablespoons cornstarch
1 cup blueberries (fresh or frozen)
1 Tablespoon butter
Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.
Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.
Top with remaining bread cubes.
Mix together eggs, milk, and syrup.
Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce.
Serves 8.
Sauce: Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.
French Bread From Chef In Training
Ingredients ( yields two loafs)
3 cups warm water
1/3 cup sugar
2 tsp. salt
1 1/2 packages yeast
Add remaining 3 and 1/2 cups flour (one at a time) and knead till dough forms a ball (dough sticky).
Cover with a damp cloth for 30 minutes.
Divide and shape into 2 oblong loaves (long and narrow). Place on greased cookie sheet. Slit top with scissors 1/2 down diagonally.
Paint top with slightly beaten egg whites. Let sit for 8-10 minutes.
Bake at 375 degrees F for about 30 minutes
Wednesday, July 11, 2012
Cheesy Potoato Casserole or For Crock Pot From Crockin Girls
1 bag of frozen hashbrowns
-1 can cream of chicken soup
-2 c sour cream
-1/2 tsp salt
-2 c. shredded cheddar cheese
-1/3 c. sliced green onions
-1/4 tsp. ground black pepper
-2 c. crushed cornflakes
-1/4 c. melted butter
preheat oven to 350 degrees. spray 13"x9" bakind dish with nonstick spray. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hashbrowns until well mixed. Spoon evenly into dish. In a medium bowl, mix cornflakes and butter. Sprinkle evenly on top of hashbrown mixture. Bake uncovered for about 45 minutes or until hot and bubbly. Allow to rest 5 minutes before serving. I love the cornflakes on top, gives it a nice, crunch texture. :) Enjoy :)
Note or u can do it crock Pot on low for 4 to 6 hours or on high 2 to 4 hours.
-1 can cream of chicken soup
-2 c sour cream
-1/2 tsp salt
-2 c. shredded cheddar cheese
-1/3 c. sliced green onions
-1/4 tsp. ground black pepper
-2 c. crushed cornflakes
-1/4 c. melted butter
preheat oven to 350 degrees. spray 13"x9" bakind dish with nonstick spray. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hashbrowns until well mixed. Spoon evenly into dish. In a medium bowl, mix cornflakes and butter. Sprinkle evenly on top of hashbrown mixture. Bake uncovered for about 45 minutes or until hot and bubbly. Allow to rest 5 minutes before serving. I love the cornflakes on top, gives it a nice, crunch texture. :) Enjoy :)
Note or u can do it crock Pot on low for 4 to 6 hours or on high 2 to 4 hours.
Tuesday, July 10, 2012
Slow Cooker Chicken Stroganoff From Chef In Training
Ingredients
6 boneless, skinless chicken breasts
12 oz sour cream
1 (2 oz) packet dry onion soup mix
1 (10.75 oz) can cream of mushroom soup
12 oz wide egg noodles
Instructions
Place 6 boneless skinless chicken breasts in crock pot.Mix 12 oz sour cream, 1 can cream of mushroom soup and 1 package of dry onion soup mix.Pour mixture over chicken. Cook on LOW for 4-6 hours or until chicken is tender. Serve over cooked noodles.
12 oz sour cream
1 (2 oz) packet dry onion soup mix
1 (10.75 oz) can cream of mushroom soup
12 oz wide egg noodles
Instructions
Dinner Rolls From Chef In Training
DINNER ROLLS
Mixture #1
1/2 cup Warm Water
4 pkg. yeast
1 tsp. Sugar
Mixture #2
3 cups milk
1 cup sugar
2 tsp. salt
1 cup butter
Stir to combine Mixture #1. Let it sit until yeast is activated and happy.
Meanwhile, heat Mixture #2 over medium heat until melted. Let it cool until just warm.
In Bauch or other bread dough mixer add:
4 eggs, beaten
Mixture #2
4-5 cups flour
*You want the consistency at this point to be a pancake consistency
Once consistency is reached add:
Mixture #1
flour (to get to bread dough consistency)
Let dough rise for 1 hour. Punch down and let sit for an additional 10 minutes.
Punch down.
Divide in half.
Roll into a flat circle (like a pizza)
Brush the top with butter.
Cut like a pizza.
Roll each section into a croissant.
Place close together on a greased cookie sheet.
Repeat for other half of the dough.
Let rise until double in size.
Bake at 375 degrees F for about 15 minutes.
Remove from oven and brush with butter.
Enjoy
Mixture #1
4 pkg. yeast
1 tsp. Sugar
Mixture #2
1 cup sugar
2 tsp. salt
1 cup butter
Stir to combine Mixture #1. Let it sit until yeast is activated and happy.
Meanwhile, heat Mixture #2 over medium heat until melted. Let it cool until just warm.
In Bauch or other bread dough mixer add:
Mixture #2
4-5 cups flour
*You want the consistency at this point to be a pancake consistency
Once consistency is reached add:
flour (to get to bread dough consistency)
Let dough rise for 1 hour. Punch down and let sit for an additional 10 minutes.
Punch down.
Divide in half.
Roll into a flat circle (like a pizza)
Brush the top with butter.
Cut like a pizza.
Roll each section into a croissant.
Place close together on a greased cookie sheet.
Repeat for other half of the dough.
Let rise until double in size.
Bake at 375 degrees F for about 15 minutes.
Remove from oven and brush with butter.
Enjoy
Lasagna Roll Ups From Chef In Training
LASAGNA ROLL UPSSauce:¼ lb groundeef2 tablespoons onion (chopped)2 garlic cloves (minced)1 (16 oz) can crushed tomatoes½ teaspoon salt½ teaspoon dried oregano1 dash cayenne pepper (or more to your taste) Filling:1 ¼ cups small curd cottage cheese1/4 cup grated Parmesan cheese1 egg (lightly beaten)1 tablespoon fresh parsley (minced)¼ teaspoon onion powder6 lasagna noodles (cooked)½ cup shredded mozzarella cheese1. In a large skillet cook ground beef, onion and garlic until the beef is browned. Drain any excess fat/liquid from the pan. 2. Add tomatoes, oregano, salt and cayenne. Simmer for 10 minutes. 3. Spread half of the meat sauce on the bottom of a greased 9" baking dish.4. In a bowl combine cottage cheese, parmesan cheese, egg, parsley and onion powder. 5. Spread ¼ cup of the cheese mixture evenly over each lasagna noodle. Roll up and place seam side down in rows in the baking dish. 6. Top with remaining sauce.7. Bake in the oven at 375 degrees for 30-35 minutes. 8. About 5 minutes before the dish is finished cooking remove from the oven and top with shredded mozzarella cheese. Return to oven and cook until cheese has melted.Enjoy
Mexican Chicken Casserole adapted from Paula Deen
MEXICAN CHICKEN CASSEROLErecipe adapted from: PaulaDeen.com1 (10.75 oz) can cream of chicken soup 1 (10.75 oz) can cheddar cheese soup 1 (10.75 oz) can cream of mushroom soup 1 (10 oz) can tomatoes 1 (4 oz) can green chilies1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken 11.5 oz package flour tortillas 2 cup shredded cheddar cheesePreheat oven to 350 degrees.In a large bowl, stir together the three kinds of soup, chilies and the tomatoes. Stir in the chicken.In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.Enjoy!**NOTE** to make a more healthier version of this recipe, you can use reduced-fat, reduced-sodium versions of the canned soup
Saturday, June 23, 2012
SLow Cooked Potatoes with Butter and Thyme From Food Network
Ingredients
3 ounces bacon (about 5 slices)
6 sprigs fresh thyme
4 pounds Yukon gold potatoes, scrubbed and quartered with skin
2 teaspoons kosher salt
2 dried bay leaves
5 black peppercorns, plus freshly ground for serving
4 cups low-sodium chicken broth
4 tablespoons unsalted butter, sliced
Directions
Line the bottom of the slow-cooker with bacon and toss half the thyme on top. Top with the potatoes, salt, bay leaves, and peppercorns. Pour the chicken broth over the potatoes and add water to cover the potatoes. Scatter the remaining thyme and the butter on top. Cover and cook on HIGH for 5 to 6 hours, or until potatoes are fork tender.
Discard the bay leaves and peppercorns. Ladle into large shallow bowls and season with salt and pepper, to taste
6 sprigs fresh thyme
4 pounds Yukon gold potatoes, scrubbed and quartered with skin
2 teaspoons kosher salt
2 dried bay leaves
5 black peppercorns, plus freshly ground for serving
4 cups low-sodium chicken broth
4 tablespoons unsalted butter, sliced
Directions
Line the bottom of the slow-cooker with bacon and toss half the thyme on top. Top with the potatoes, salt, bay leaves, and peppercorns. Pour the chicken broth over the potatoes and add water to cover the potatoes. Scatter the remaining thyme and the butter on top. Cover and cook on HIGH for 5 to 6 hours, or until potatoes are fork tender.
Discard the bay leaves and peppercorns. Ladle into large shallow bowls and season with salt and pepper, to taste
Perfect Omlet By Alton Brown
Directions
Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.
Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.
Hollandaise Sauce and Eggs Benedict From Food Network
Ingredients
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
Directions
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
EGGS BENEDICT
8 slices Canadian bacon
4 English muffins, split
2 teaspoons white vinegar
8 eggs
Salt and pepper, to taste
Hollandaise sauce, recipe above
Fresh chopped parsley, for garnish
Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.
Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley. Yield: 4 servings
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
Directions
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
8 slices Canadian bacon
4 English muffins, split
2 teaspoons white vinegar
8 eggs
Salt and pepper, to taste
Hollandaise sauce, recipe above
Fresh chopped parsley, for garnish
Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.
Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley. Yield: 4 servings
Crock Pot The Most Amazing Pork Chops Ever From Crockin Girlsi
The Most Amazing Pork Chops Ever
4 Bone in/Thick cut pork chops
1 can cream of chicken soup
1 envelope onion soup mix
1 envelope dry pork gravy mix
1 1/2 cups chicken broth
First place the pork chops down in the bottom. The remaining four ingredients will
be mixed in a mixing bowl and then poured over the top of the meat.
Cover and cook on Low for 6-8 hours.
4 Bone in/Thick cut pork chops
1 can cream of chicken soup
1 envelope onion soup mix
1 envelope dry pork gravy mix
1 1/2 cups chicken broth
First place the pork chops down in the bottom. The remaining four ingredients will
be mixed in a mixing bowl and then poured over the top of the meat.
Cover and cook on Low for 6-8 hours.
Crock Pot Cheesy Potatoe Casserole From Crockin Girls
1 bag of frozen hashbrowns
-1 can cream of chicken soup
-2 c sour cream
-1/2 tsp salt
-2 c. shredded cheddar cheese
-1/3 c. sliced green onions
-1/4 tsp. ground black pepper
-2 c. crushed cornflakes
-1/4 c. melted butter
preheat oven to 350 degrees. spray 13"x9" bakind dish with nonstick spray. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hashbrowns until well mixed. Spoon evenly into dish. In a medium bowl, mix cornflakes and butter. Sprinkle evenly on top of hashbrown mixture. Bake uncovered for about 45 minutes or until hot and bubbly. Allow to rest 5 minutes before serving. I love the cornflakes on top, gives it a nice, crunch texture. :) Enjoy :)
Note or u can do it crock Pot on low for 4 to 6 hours or on high 2 to 4 hours.
-1 can cream of chicken soup
-2 c sour cream
-1/2 tsp salt
-2 c. shredded cheddar cheese
-1/3 c. sliced green onions
-1/4 tsp. ground black pepper
-2 c. crushed cornflakes
-1/4 c. melted butter
preheat oven to 350 degrees. spray 13"x9" bakind dish with nonstick spray. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hashbrowns until well mixed. Spoon evenly into dish. In a medium bowl, mix cornflakes and butter. Sprinkle evenly on top of hashbrown mixture. Bake uncovered for about 45 minutes or until hot and bubbly. Allow to rest 5 minutes before serving. I love the cornflakes on top, gives it a nice, crunch texture. :) Enjoy :)
Note or u can do it crock Pot on low for 4 to 6 hours or on high 2 to 4 hours.
Wednesday, May 30, 2012
Crock Pot Italian Style Roast From Crock Pot Slow Cookers
Cook Time
8 - 10 hours on LOW
4 - 5 hours on HIGH
Slow Cooker
6 - 6.5 Quarts
Yields
6 - 8 Servings
Ingredients
12 ounces tomato paste, canned
4 teaspoons garlic, minced
2 envelopes dry onion soup mix
1 tablespoon fresh oregano
1 tablespoon fresh thyme
2 teaspoons salt
2 teaspoons black pepper
4 pounds chuck roast
32 ounces diced tomatoes, canned
2 onions, chopped
4 carrots, chopped
2 potatoes, chopped
2 stalks celery, sliced
4 bay leaves
Directions
1. Mix together all ingredients except roast.
2. Place roast in slow cooker. Add soup mixture.
3. Cover; cook on Low 8-10 hours or on High 4-5 hours. Remove bay leaves before serving.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.
8 - 10 hours on LOW
4 - 5 hours on HIGH
Slow Cooker
6 - 6.5 Quarts
Yields
6 - 8 Servings
Ingredients
4 teaspoons garlic, minced
2 envelopes dry onion soup mix
1 tablespoon fresh oregano
1 tablespoon fresh thyme
2 teaspoons salt
2 teaspoons black pepper
4 pounds chuck roast
32 ounces diced tomatoes, canned
2 onions, chopped
4 carrots, chopped
2 potatoes, chopped
2 stalks celery, sliced
4 bay leaves
Directions
2. Place roast in slow cooker. Add soup mixture.
3. Cover; cook on Low 8-10 hours or on High 4-5 hours. Remove bay leaves before serving.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.
Crock Pot Italian Spaghetti From Crock Pot Slow Cookers
Cook Time
6-8 hours on LOW
3-5 hours on HIGH
Slow Cooker
Yields
6 servings
Ingredients
1 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, seeded and diced
1 celery rib, sliced
1 1/2 pounds ground beef
1 medium carrot, diced
6 mushrooms, sliced
8 ounces canned tomato sauce
1 1/2 cups water
14 ounces stewed tomatoes, chopped, including liquid
2 teaspoons fresh oregano, minced
1 teaspoon Italian parsley, minced
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 teaspoons sugar
8 ounces uncooked spaghetti, broken into thirds
Directions
1. In a medium skillet, sauté the onion, garlic, green pepper and celery.
2. Add the beef and brown.
3. Drain any grease and pour the beef and vegetables into the Crock-Pot® slow cooker.
4. Add the carrot, mushrooms, tomato sauce, water, stewed tomatoes with the liquid, oregano, parsley, salt, pepper and sugar.
5. Cover; cook on Low 6 to 8 hours (or on High for 3 to 5 hours).
6. One hour before serving, turn to High and stir in the dry spaghetti. Cover and cook until the noodles are tender.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.
6-8 hours on LOW
3-5 hours on HIGH
Slow Cooker
Yields
6 servings
Ingredients
2 cloves garlic, minced
1 green bell pepper, seeded and diced
1 celery rib, sliced
1 1/2 pounds ground beef
1 medium carrot, diced
6 mushrooms, sliced
8 ounces canned tomato sauce
1 1/2 cups water
14 ounces stewed tomatoes, chopped, including liquid
2 teaspoons fresh oregano, minced
1 teaspoon Italian parsley, minced
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 teaspoons sugar
8 ounces uncooked spaghetti, broken into thirds
Directions
2. Add the beef and brown.
3. Drain any grease and pour the beef and vegetables into the Crock-Pot® slow cooker.
4. Add the carrot, mushrooms, tomato sauce, water, stewed tomatoes with the liquid, oregano, parsley, salt, pepper and sugar.
5. Cover; cook on Low 6 to 8 hours (or on High for 3 to 5 hours).
6. One hour before serving, turn to High and stir in the dry spaghetti. Cover and cook until the noodles are tender.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.
Crock Pot Ragin Cajun Pot Roast
Ragin Cajun Pot Roast
2 -2 1/2 lbs boneless beef chuck roast
2 -3 teaspoons cajun seasoning
1 tablespoon cooking oil
1 (14 1/2 ounce) can cajun-style stewed tomatoes or 1 (14 1/2 ounce) can Mexican-style tomatoes
1 cup chopped onion
1 cup chopped celery
1/4 cup quick-cooking tapioca
1 teaspoon bottled minced garlic or 2 garlic cloves, minced
Trim fat from roast. Cut roast to fit in crock pot, if necessary. Rub Cajun seasoning all over meat. In large skillet brown meat on all sides in hot oil.
In a 3 1/2 to 4 quart crock pot combine undrained tomatoes, onion, celery, tapioca, and garlic. Place meat on top of vegetable mixture.
Cover and cook on low-heat setting for 10 to 12 hours or on high setting for 5 to 6 hours.
Slice meat; serve with sauce over rice. Makes 6 servings.
2 -2 1/2 lbs boneless beef chuck roast
2 -3 teaspoons cajun seasoning
1 tablespoon cooking oil
1 (14 1/2 ounce) can cajun-style stewed tomatoes or 1 (14 1/2 ounce) can Mexican-style tomatoes
1 cup chopped onion
1 cup chopped celery
1/4 cup quick-cooking tapioca
1 teaspoon bottled minced garlic or 2 garlic cloves, minced
Trim fat from roast. Cut roast to fit in crock pot, if necessary. Rub Cajun seasoning all over meat. In large skillet brown meat on all sides in hot oil.
In a 3 1/2 to 4 quart crock pot combine undrained tomatoes, onion, celery, tapioca, and garlic. Place meat on top of vegetable mixture.
Cover and cook on low-heat setting for 10 to 12 hours or on high setting for 5 to 6 hours.
Slice meat; serve with sauce over rice. Makes 6 servings.
Crock Pot Maple Glazed Beef Brisket From Crock Pot Slow Cookers
Cook Time
3.5 hours on HIGH
7- 9 hours on LOW
Slow Cooker
Yields
4 - 6 people
Ingredients
1 teaspoon cayenne pepper
1 tablespoon coarse salt
1/2 teaspoon freshly ground black pepper
1 1/2 to 2 pounds beef brisket, scored with a knife on both sides
2 tablespoons olive oil
1/2 cup real maple syrup
1/4 cup Jack Daniel’s, or other whiskey
2 tablespoons brown sugar
1 tablespoon tomato paste
juice of 1 orange
2 cloves garlic, smashed
4 slices fresh ginger, sliced thinly (1/16-inch thick)
4 slices orange peel, 1/2" x 1/2" (careful to avoid bitter white pith when peeling)
Directions
1. Combine cayenne pepper, salt and ground black pepper. Rub all over brisket and place in a vacuum sealed bag, plastic resealable bag or other container.
2. Combine remaining ingredients (olive oil, maple syrup, whiskey, brown sugar, tomato paste, orange juice, garlic, ginger, orange peel) and blend to mix. Pour over brisket.
3. Marinade for 2 hours or overnight.
4. Transfer to Crock-Pot® slow cooker and cook on high for 3½-4 hours on high or 7-9 hours on low, turning once or twice. Adjust seasoning to taste. Thinly slice across the grain and serve with liquid spooned over brisket.
5. Combine cayenne pepper, salt and ground black pepper. Rub all over brisket and place in a vacuum-sealed bag, plastic resealable bag or other container.
6. Combine remaining ingredients (olive oil, maple syrup, whiskey, brown sugar, tomato paste, orange juice, garlic, ginger, orange peel) and blend to mix. Pour over brisket.
7. Marinade for 2 hours or overnight.
8. Transfer to Crock-Pot® slow cooker and cook on high for 3½-4 hours on high or 7-9 hours on low, turning once or twice. Adjust seasoning to taste. Thinly slice across the grain and serve with liquid spooned over brisket.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.
3.5 hours on HIGH
7- 9 hours on LOW
Slow Cooker
Yields
4 - 6 people
Ingredients
1 tablespoon coarse salt
1/2 teaspoon freshly ground black pepper
1 1/2 to 2 pounds beef brisket, scored with a knife on both sides
2 tablespoons olive oil
1/2 cup real maple syrup
1/4 cup Jack Daniel’s, or other whiskey
2 tablespoons brown sugar
1 tablespoon tomato paste
juice of 1 orange
2 cloves garlic, smashed
4 slices fresh ginger, sliced thinly (1/16-inch thick)
4 slices orange peel, 1/2" x 1/2" (careful to avoid bitter white pith when peeling)
Directions
2. Combine remaining ingredients (olive oil, maple syrup, whiskey, brown sugar, tomato paste, orange juice, garlic, ginger, orange peel) and blend to mix. Pour over brisket.
3. Marinade for 2 hours or overnight.
4. Transfer to Crock-Pot® slow cooker and cook on high for 3½-4 hours on high or 7-9 hours on low, turning once or twice. Adjust seasoning to taste. Thinly slice across the grain and serve with liquid spooned over brisket.
5. Combine cayenne pepper, salt and ground black pepper. Rub all over brisket and place in a vacuum-sealed bag, plastic resealable bag or other container.
6. Combine remaining ingredients (olive oil, maple syrup, whiskey, brown sugar, tomato paste, orange juice, garlic, ginger, orange peel) and blend to mix. Pour over brisket.
7. Marinade for 2 hours or overnight.
8. Transfer to Crock-Pot® slow cooker and cook on high for 3½-4 hours on high or 7-9 hours on low, turning once or twice. Adjust seasoning to taste. Thinly slice across the grain and serve with liquid spooned over brisket.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.
Saturday, May 19, 2012
Crock Pot Pork Chops with Potatoes in Mustard Sauce From Crock Pot Slow Cookers
Cook Time
7-10 hours on LOW
4-5 hours on HIGH
Slow Cooker
4 - 4.5 Quarts
5 - 5.5 Quarts
6 - 6.5 Quarts
Yields
Ingredients
6 to 8 pork loin chops
2 tablespoons cooking oil
10 1/2 ounces cream of mushroom soup
1/4 cup chicken broth
1/4 cup Dijon mustard
1/2 teaspoon dried thyme, crushed
1 clove garlic, minced
1/4 teaspoon pepper
2 medium potatoes, cut into thin slices
1 onion, thinly sliced
Directions
1. In a skillet, brown, pork chops on both sides in hot oil.
2. Drain. In stoneware combine mushroom soup, chicken broth, mustard, thyme, garlic and pepper. Add potatoes and onion, stirring to coat.
3. Place browned pork chops on top of potato mixture.
4. Cover cook on Low for 10 hours or on High for 5 hours.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.
rko
7-10 hours on LOW
4-5 hours on HIGH
Slow Cooker
4 - 4.5 Quarts
5 - 5.5 Quarts
6 - 6.5 Quarts
Yields
Ingredients
2 tablespoons cooking oil
10 1/2 ounces cream of mushroom soup
1/4 cup chicken broth
1/4 cup Dijon mustard
1/2 teaspoon dried thyme, crushed
1 clove garlic, minced
1/4 teaspoon pepper
2 medium potatoes, cut into thin slices
1 onion, thinly sliced
Directions
2. Drain. In stoneware combine mushroom soup, chicken broth, mustard, thyme, garlic and pepper. Add potatoes and onion, stirring to coat.
3. Place browned pork chops on top of potato mixture.
4. Cover cook on Low for 10 hours or on High for 5 hours.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.
rk
Crock Pot Stuffed Pasta Shells From Crock Pot Slow Cookers
Cook Time
4½ - 6 hours on HIGH
4 - 4.5 Quarts
5 - 5.5 Quarts
Yields
Ingredients
20 ounces cheese stuffed pasta shells
2 cups mushrooms, sliced
2 teaspoons olive oil
28 ounces plum tomatoes, canned
6 ounces tomato paste, canned
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 cup white wine
Directions
1. Sauté mushrooms in a skillet.
2. Add mushrooms, tomatoes, tomato paste, oregano, garlic and white wine to slow cooker.
3. Cook on High 3½-5 hours.
4. Add shells and cook for 1 additional hour.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.o
4½ - 6 hours on HIGH
4 - 4.5 Quarts
5 - 5.5 Quarts
Yields
Ingredients
2 cups mushrooms, sliced
2 teaspoons olive oil
28 ounces plum tomatoes, canned
6 ounces tomato paste, canned
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 cup white wine
Directions
2. Add mushrooms, tomatoes, tomato paste, oregano, garlic and white wine to slow cooker.
3. Cook on High 3½-5 hours.
4. Add shells and cook for 1 additional hour.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.
Subscribe to:
Posts (Atom)