Crock Pot Chicken Tacos - Britta
Pumpkin Waffles with Buttermilk Syrup - Cheryl
Sizzlin’ Good Chicken - Diana
4 Can Soup - Jeana
Baked 4-Cheese Pasta - Julianne
Red Curry with Coconut Milk and Thai Egg Rolls - Julie
BBQ Ranch Chicken Salad - Kim
Killer Chili - Kimberly
Beef Stew - Melanie
Friday, November 12, 2010
4 Can Soup
1 can Italian tomatoes
1 can chicken broth (I like more juice, so I add 2 cans)
1 can green beans, drained
1 can carrots, drained
I like to add some pasta and some meat so I have included macaroni and precooked chicken.
Add all ingredients together and simmer for 5 minutes. Top with grated cheese as you serve.
1 can chicken broth (I like more juice, so I add 2 cans)
1 can green beans, drained
1 can carrots, drained
I like to add some pasta and some meat so I have included macaroni and precooked chicken.
Add all ingredients together and simmer for 5 minutes. Top with grated cheese as you serve.
Beef Stew
2 TBL flour
1 lb beef or pork stew meat
2 TBL cooking oil
3 ½ cups vegetable juice cocktail
½ cup chopped onion
2 tsp instant beef bouillon granules
2 cloves garlic, minced
½ tsp dried basil, crushed
½ tsp dried thyme, crushed
2 ¼ cups cubed, peeled potatoes
2 cups sliced carrots
1 cup sliced celery
(This is the original recipe above. I also included peas and corn)
Place flour in a plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan or Dutch oven brown meat, half at a time, in hot oil. Return meat to saucepan. Add juice cocktail, onion, bouillon granules, garlic, basil, and thyme. Bring to boiling; reduce heat. Cover; simmer 1 to 1 ¼ hours for beef (30 minutes for pork) or till meat is nearly tender. Add potatoes, carrots
and celery (peas and corn). Cover, simmer 30 minutes more. Skim fat. Makes 4 main-dish servings.
Crock-pot directions: Prepare and brown meat as above. In the bottom of a 4 quart crock-pot layer onion, potatoes, carrots and celery (and peas and corn).
Sprinkle with bouillon granules, garlic, basil and thyme; add meat. Pour 2 ½ cups vegetable juice cocktail over meat. Cover; cook on low heat setting for 10-12 hours
or till meat and vegetables are tender.
Notes:
1. Since this serves 4, I increased the ingredients by 1.5 times and included corn and peas.
2. You will probably want to add 3 ½ to 4 cups of the vegetable juice cocktail (depending on how brothy you like your soup)
3. When I made it in the crock-pot, it took <10 hours on low.
1 lb beef or pork stew meat
2 TBL cooking oil
3 ½ cups vegetable juice cocktail
½ cup chopped onion
2 tsp instant beef bouillon granules
2 cloves garlic, minced
½ tsp dried basil, crushed
½ tsp dried thyme, crushed
2 ¼ cups cubed, peeled potatoes
2 cups sliced carrots
1 cup sliced celery
(This is the original recipe above. I also included peas and corn)
Place flour in a plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan or Dutch oven brown meat, half at a time, in hot oil. Return meat to saucepan. Add juice cocktail, onion, bouillon granules, garlic, basil, and thyme. Bring to boiling; reduce heat. Cover; simmer 1 to 1 ¼ hours for beef (30 minutes for pork) or till meat is nearly tender. Add potatoes, carrots
and celery (peas and corn). Cover, simmer 30 minutes more. Skim fat. Makes 4 main-dish servings.
Crock-pot directions: Prepare and brown meat as above. In the bottom of a 4 quart crock-pot layer onion, potatoes, carrots and celery (and peas and corn).
Sprinkle with bouillon granules, garlic, basil and thyme; add meat. Pour 2 ½ cups vegetable juice cocktail over meat. Cover; cook on low heat setting for 10-12 hours
or till meat and vegetables are tender.
Notes:
1. Since this serves 4, I increased the ingredients by 1.5 times and included corn and peas.
2. You will probably want to add 3 ½ to 4 cups of the vegetable juice cocktail (depending on how brothy you like your soup)
3. When I made it in the crock-pot, it took <10 hours on low.
Red Curry with Coconut Milk
1 Tbs. Vegetable Oil
1 small onion chopped finely
2 ½ tsp. Red Curry Paste (I used Mae Ploy from the Asian Market)
2 teas minced garlic
1 cup coconut milk
½ cup chicken stock
1-2 Kaffir lime leaves (whole)
2 lemongrass stocks (in 2 inch pieces)
1 Tbs. fish sauce
2 Tbs. palm sugar or brown sugar
1/8 tsp. salt
12 oz. chunked chicken (raw)
1 red or green pepper cubed
½ cup sliced bamboo shoots
½ cup thinly sliced carrots
½ tsp. cornstarch mixed with ½ tsp. water (thickener)
4 large sweet Thai basil leaves finely sliced
Jasmine Rice
Heat oil in wok or large frying pan and cook onion for a few minutes. Add red curry paste and minced garlic and cook, stirring for a minute. Add the coconut milk, chicken stock, lime leaves, lemongrass, fish sauce, sugar and salt and bring to a boil. Add the chicken and let it return to a boil. Stir in cubed pepper, bamboo shoots, and sliced carrots. Simmer on med.-low 10 min. or until vegetables are tender and chicken cooked through. Remove lemongrass and lime leaves. Add the cornstarch paste and stir continuously until thickened. Top with Thai basil leaves and serve over Jasmine Rice.
From Frozen:
Defrost
Heat 1 Tbs. oil in a large frying pan or wok. Stir fry garlic, carrots, peppers, and bamboo shoots for a few minutes. Add defrosted curry/chicken mixture and simmer until all is warmed through. The curry will be pretty thin. If you like it thicker add more cornstarch water mixture. Serve over Jasmine Rice.
1 small onion chopped finely
2 ½ tsp. Red Curry Paste (I used Mae Ploy from the Asian Market)
2 teas minced garlic
1 cup coconut milk
½ cup chicken stock
1-2 Kaffir lime leaves (whole)
2 lemongrass stocks (in 2 inch pieces)
1 Tbs. fish sauce
2 Tbs. palm sugar or brown sugar
1/8 tsp. salt
12 oz. chunked chicken (raw)
1 red or green pepper cubed
½ cup sliced bamboo shoots
½ cup thinly sliced carrots
½ tsp. cornstarch mixed with ½ tsp. water (thickener)
4 large sweet Thai basil leaves finely sliced
Jasmine Rice
Heat oil in wok or large frying pan and cook onion for a few minutes. Add red curry paste and minced garlic and cook, stirring for a minute. Add the coconut milk, chicken stock, lime leaves, lemongrass, fish sauce, sugar and salt and bring to a boil. Add the chicken and let it return to a boil. Stir in cubed pepper, bamboo shoots, and sliced carrots. Simmer on med.-low 10 min. or until vegetables are tender and chicken cooked through. Remove lemongrass and lime leaves. Add the cornstarch paste and stir continuously until thickened. Top with Thai basil leaves and serve over Jasmine Rice.
From Frozen:
Defrost
Heat 1 Tbs. oil in a large frying pan or wok. Stir fry garlic, carrots, peppers, and bamboo shoots for a few minutes. Add defrosted curry/chicken mixture and simmer until all is warmed through. The curry will be pretty thin. If you like it thicker add more cornstarch water mixture. Serve over Jasmine Rice.
Killer Chili
Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours, 15 minutes
Ingredients:
1 lb. ground beef
2 onions, chopped
4 cloves garlic, chopped
2 (14 oz.) cans diced tomatoes, undrained
15 oz. can tomato sauce
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
1/8 teaspoon pepper
1/4 teaspoon cayenne pepper
1 (15 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1/4 cup water
This recipe is mild. If your ideal chili burns your tongue, add red pepper flakes, jalapeno and habanero chilies and, of course, more chili powder.
Preparation:
Cook ground beef in heavy skillet until brown and drain. Mix all ingredients except water in 3-4 quart slow cooker. Cover and cook on low heat for 6-7 hours until vegetables are tender. Turn heat to high. Add water to chili, stirring well. Uncover and cook for about 15 minutes, until slightly thickened.
8 servings
Cook Time: 7 hours
Total Time: 7 hours, 15 minutes
Ingredients:
1 lb. ground beef
2 onions, chopped
4 cloves garlic, chopped
2 (14 oz.) cans diced tomatoes, undrained
15 oz. can tomato sauce
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
1/8 teaspoon pepper
1/4 teaspoon cayenne pepper
1 (15 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1/4 cup water
This recipe is mild. If your ideal chili burns your tongue, add red pepper flakes, jalapeno and habanero chilies and, of course, more chili powder.
Preparation:
Cook ground beef in heavy skillet until brown and drain. Mix all ingredients except water in 3-4 quart slow cooker. Cover and cook on low heat for 6-7 hours until vegetables are tender. Turn heat to high. Add water to chili, stirring well. Uncover and cook for about 15 minutes, until slightly thickened.
8 servings
Pumpkin Waffles with Buttermilk Syrup
Waffles
2 C Flour
2 T. Baking powder
1 T. Cinnamon
1 T. Sugar
½ tsp. Nutmeg
¼ tsp. Salt
4 Egg yolks
4 Egg whites
1 C Pumpkin
1 T. Vanilla
1 ½ C Milk
¾ C Margarine, melted
Mix all dry ingredients in bowl. Separate the eggs. Beat the egg whites until stiff peaks form, then set aside. Mix all the other wet ingredients separately, then gently stir into the flour mixture until just combined – don’t over-mix or the waffles will be tough. Genlty fold egg whites into the batter. Cook in waffle iron.
*You can use the same batter to make pancakes, but don’t beat the egg whites.
Syrup
¼ C Butter – NOT margarine
½ C Buttermilk
1 C Sugar
1 tsp. Light corn syrup
1 tsp. Baking soda
1 tsp. Vanilla
In medium-large pot boil the butter, buttermilk, sugar and corn syrup. Remove from heat and add vanilla and soda. The mixture will bubble a lot so make sure your pot is big enough. Serve over warm waffles.
2 C Flour
2 T. Baking powder
1 T. Cinnamon
1 T. Sugar
½ tsp. Nutmeg
¼ tsp. Salt
4 Egg yolks
4 Egg whites
1 C Pumpkin
1 T. Vanilla
1 ½ C Milk
¾ C Margarine, melted
Mix all dry ingredients in bowl. Separate the eggs. Beat the egg whites until stiff peaks form, then set aside. Mix all the other wet ingredients separately, then gently stir into the flour mixture until just combined – don’t over-mix or the waffles will be tough. Genlty fold egg whites into the batter. Cook in waffle iron.
*You can use the same batter to make pancakes, but don’t beat the egg whites.
Syrup
¼ C Butter – NOT margarine
½ C Buttermilk
1 C Sugar
1 tsp. Light corn syrup
1 tsp. Baking soda
1 tsp. Vanilla
In medium-large pot boil the butter, buttermilk, sugar and corn syrup. Remove from heat and add vanilla and soda. The mixture will bubble a lot so make sure your pot is big enough. Serve over warm waffles.
Sizzlin’ Good Chicken
Ingredients for chicken:
3 Tbsp. oil
1 tsp. steak seasoning
1/2 tsp. garlic
1/4 tsp. pepper
1 - 1 1/2 lbs. chicken
1 green pepper
1/2 onion
1 small zucchini
1 cup fresh mushrooms
1/2 cup sundried tomatoes
Ingredients for noodles:
1 pkg. noodles
1 Tbsp. oil
1 tsp. steak seasoning
1/2 tsp. garlic
1/4 tsp. pepper
1 lime
Sauce for chicken: In a small bowl, mix together oil, steak seasoning, garlic, pepper. Put chicken, green pepper, onion, and zucchini in a ziplock bag. Pour oil mixture into bag. Toss to coat. Marinate in the fridge at least 1 hour. In a large skillet, stir fry chicken mixture until chicken is done. After the chicken is done, add mushrooms and sundried tomatoes and stir fry for 1 minute. Remove from heat. Add extra seasonings to taste.
For the noodles: Cook noodles according to package directions. Drain noodles. In a small bowl, mix together oil, steak seasoning, garlic, pepper. Pour oil mixture over noodles until they are coated with seasonings. Serve the chicken over the noodles. Sprinkle with lime.
NOTE: You can use fresh tomatoes instead of sundried. After the mushrooms are added to the chicken, cook for 1 minute. Then, remove from heat and top with tomatoes.
3 Tbsp. oil
1 tsp. steak seasoning
1/2 tsp. garlic
1/4 tsp. pepper
1 - 1 1/2 lbs. chicken
1 green pepper
1/2 onion
1 small zucchini
1 cup fresh mushrooms
1/2 cup sundried tomatoes
Ingredients for noodles:
1 pkg. noodles
1 Tbsp. oil
1 tsp. steak seasoning
1/2 tsp. garlic
1/4 tsp. pepper
1 lime
Sauce for chicken: In a small bowl, mix together oil, steak seasoning, garlic, pepper. Put chicken, green pepper, onion, and zucchini in a ziplock bag. Pour oil mixture into bag. Toss to coat. Marinate in the fridge at least 1 hour. In a large skillet, stir fry chicken mixture until chicken is done. After the chicken is done, add mushrooms and sundried tomatoes and stir fry for 1 minute. Remove from heat. Add extra seasonings to taste.
For the noodles: Cook noodles according to package directions. Drain noodles. In a small bowl, mix together oil, steak seasoning, garlic, pepper. Pour oil mixture over noodles until they are coated with seasonings. Serve the chicken over the noodles. Sprinkle with lime.
NOTE: You can use fresh tomatoes instead of sundried. After the mushrooms are added to the chicken, cook for 1 minute. Then, remove from heat and top with tomatoes.
Subscribe to:
Posts (Atom)