Wednesday, April 14, 2010

Chicken Marinade

Chicken Marinade
Prep Time: 15 Minutes
Cook Time: 12 Minutes Ready In: 4 Hours 30 Minutes
Yields: 8 servings

2 cup soy sauce
1 cup vegetable oil
6 teaspoons cooking sherry
4 tablespoon and 6 teaspoons brown sugar
6 cloves garlic, crushed
8 boneless, skinless chicken breast halves

1. In a medium bowl, mix soy sauce, vegetable oil, sherry, brown sugar, and garlic. Pour into a large resalable bag. Place chicken in the bag, and shake to coat. Marinate in the refrigerator at least 4 hours.
2. Preheat an outdoor grill for high heat, and lightly oil grate.
3. Place chicken on the prepared grill. Cook 6 to 8 minutes on each side, or until no longer pink and juices run clear. Discard remaining marinade.

Wednesday, April 7, 2010

Chicken And Basil Pasta

Basil Chicken and Pasta
Yields: 8 servings
2 (12 ounce) package rotini pasta
4 tablespoons butter
2 pound skinless, boneless chicken breast halves - cut into 1/2 inch cubes
6 cloves garlic, minced
1 teaspoon ground black pepper
4 teaspoons dried basil
2 cup heavy cream
1/2 cup grated Parmesan cheese
1. In a large pot with boiling salted water cook rotini pasta until al dente. Drain.
2. Meanwhile, in a large skillet melt the butter or margarine. Add the chopped chicken and garlic, sauté until lightly brown and juices run clear. Stir in the ground black pepper, dried basil, heavy cream, and grated Parmesan cheese. Bring to a boil and simmer for 3 to 4 minutes.
3. Toss drained pasta with basil sauce and serve immediately.

Tuesday, April 6, 2010

Spicy Chicken Soup

Spicy Chicken Soup

COOK TIME 1 Hr 30 Min
READY IN 1 Hr 45 Min

8 Servings

8 cups water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoon dried parsley
3 teaspoons onion powder
6 cubes chicken bouillon
2 tablespoon and 3 teaspoons olive oil
2 onion, chopped
4 cloves garlic, chopped
2 (16 ounce) jar chunky salsa
2 (14.5 ounce) can peeled and diced tomatoes
2 (14.5 ounce) can whole peeled tomatoes
2 (10.75 ounce) can condensed tomato soup
2 tablespoon and 3 teaspoons chili powder
2 (15 ounce) can whole kernel corn, drained
2 (16 ounce) can chili beans, undrained
2 (8 ounce) container sour cream

In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 10 cups broth. Simmer 30 minutes.

Rice Soup

Rice Soup

1 lb. hamburger
9 cups water
3 cups rice
4 med. Can tomato sauce
2 med. Potato sliced
2 onions
2 tsp. salt

Bring water to a boil, add raw hamburger in a pinch size pieces. Cook until meat is done. Add all other ingredients. Cook until rice is done. Approx. 30-45 mins.

Red Broth Soup

Red Broth Soup

3 lbs. stew beef
Bag of baby carrots
3 stalks celery
1 head cabbage
8 potatoes
1 large onion
1 can (regular size) diced tomatoes, Italian flavored, if desired
2 cans (regular size) Italian flavored sauce

Brown meat in very large stewpot, with Italian spices (to match sauce) if desired. Cook all ingredients together except potatoes. Let come to a boil, then reduce to a simmer. Cover. You can cook on low all day if desired, but for a quicker meal, soup will cook in 2-3 hours. When meat is tender add potatoes and cook until done. Serve over cooked egg noodles.

Pork Chops In Beer

Pork Chops in Beer

Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 20 Minutes
Yields: 2 servings

1/2 cup ketchup
1/4 (12 fluid ounce) can or bottle beer
3 tablespoons packed brown sugar
2 pork chops

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine the ketchup, brown sugar and beer. Mix well and pour into a 9x13 inch baking dish. Place the pork chops over this mixture in the dish.
3. Bake, uncovered, at 350 degrees F (175 degrees C) for 1 hour, or internal pork temperature reaches 160 degrees F (175 degrees C). (Note: Place foil over pork chops if they start to brown too quickly.)

Pineapple Pork Chops

Pineapple Pork Chops
4 servings

1 tablespoon olive oil
4 boneless pork chops
1 (14.5 ounce) can chicken broth
2 tablespoons soy sauce
1 tablespoon vinegar
2 tablespoons brown sugar
2 tablespoons cornstarch
1/2 cup pineapple juice

1. Heat the olive oil in a skillet over medium heat, and brown the pork chops about 5 minutes on each side. Remove chops from the skillet, and set aside.
2. Mix the chicken broth, soy sauce and vinegar into the skillet, and bring to a boil. Return the pork chops to the skillet, reduce heat, and simmer 20 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove chops from the skillet, reserving broth mixture, and set aside.
3. In a bowl, blend the brown sugar, cornstarch, and pineapple juice. Mix into the skillet with the chicken broth mixture. Bring to a boil. Serve with the cooked pork chops.

Amazing Pork Tenderloin In The Slow Cooker

Amazing Pork Tenderloin In The Slow Cooker

Prep Time: 15 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours 15 Minutes
Yields: 6 servings

1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste

1. Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Parmesan Bow-Tie Skillet

Parmesan Bow-Tie Skillet
Makes 4 Servings

3 cups bow-ties, cooked, drained
1 jars (14oz. each) spaghetti sauce
1/2 cup ricotta cheese
1 cups mozzarella cheese
½ cup grated parmesan cheese

Combine pasta, spaghetti sauce, 1 cup of mozzarella cheese, and 4 tbsp. parmesan cheese in large skillet.

Cook on medium heat 10 min. or until heated through, stirring occasionally. Remove from heat.

Sprinkle with the remaining cheese; cover. Let stand 5 min. or until cheese is melted.

Easy Meat Sauce

Easy Meat Sauce
Makes about 5 cups sauce

1 lb. ground beef
1 clove garlic, finely chopped
1 envelope Lipton Onion Soup mix
¼ tsp. oregano
1 28-oz. can tomato puree
1 cup water

In large saucepan, brown ground beef with garlic; stir in soup mix, oregano, tomato puree and water. Simmer covered, stirring occasionally, about 30 minutes.

Alfredo Sauce

Alfredo Sauce

½ cup butter
2 cups heavy cream
2 cloves garlic, crushed
3 cup Parmesan cheese
½ cup fresh parsley

Melt butter in medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.



½ cup butter
1 ½ cups sugar
2 ¾ cups flour
1 tsp baking soda
2 tsp. cinnamon
½ cup Crisco
2 eggs
2 tsp. cream de tartar
¼ tsp. salt
2 tbsp. sugar

Mix butter and shortening; add sugar and then add eggs- blend. Mix all dry ingredients together then add to the other mix. Shape into balls and roll in cinnamon-sugar mix. (2 tsp. of cinnamon and 2 tbsp. of sugar). Bake at 400°F for 7-8 minutes.

Peanut Butter Dog Biscuits

Peanut Butter Dog Biscuits

½ cups water(add more water later if required)
½ cup oil
2 eggs
3 tablespoons peanut butter
2 tsp. vanilla
2 cups flour
½ cup cornmeal
½ cup oats

Blend wet ingredients together. Whisk dry ingredients together and mix into wet mixture to form a ball of dough. Roll out and shape. Put onto a non-stick cookie tray or lightly greased one. Cook 20 minutes at 400 F. Turn off oven and allow the biscuits to cool in oven until crisp and hard. Store in airtight container.

Peanut Butter Blossoms

Peanut Butter Blossoms

½ cup shortening
¾ cup peanut butter
1/3 cup sugar
1/3 cup packed brown sugar
2 tbsp. milk
1 ½ cup flour
1 tsp. baking soda
½ tsp. salt
9 oz. pack Hershey kisses
1 egg
1 tsp. vanilla

Cream shortening, peanut butter, add sugar and brown sugar. Add egg, milk, and vanilla. Beat well. Combine flour, baking soda, and salt; then slowly add to cream mixture, blending well. Shape dough into 1” balls, roll in granulated sugar. Place on cookie sheet, bake at 375°F for 10-12 minutes. Remove from oven and place unwrapped kiss on cookie immediately, pressing down so that cookie cracks around edge. Remove from cookie sheet, cool on wax paper.

Cowboy Cookies

Cowboy Cookies

Original recipe yield: 5 dozen

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups rolled oats
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing.

Bog Soft Ginger Cookies

Big Soft Ginger Cookies

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Texas Style Chicken Tequila

Texas Style Chicken Tequila

Original recipe yield: 6 servings

3 tablespoons unsalted butter, divided
2 tablespoons chopped garlic
2 tablespoons finely chopped jalapeno pepper
1/2 cup chicken stock
1/4 cup tequila
3 tablespoons lime juice
3 tablespoons soy sauce
4 skinless, boneless chicken breast halves - cut into cubes
1 tablespoon cooking oil
1/4 medium onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 1/2 cups heavy cream
1/4 cup chopped fresh cilantro
1/3 cup freshly grated Romano cheese

Heat 2 tablespoons of butter in a small saucepan over medium heat. Add garlic and jalapeno, and sauté until soft. Pour in chicken stock, tequila, and lime juice. Bring to a boil, then lower the heat and simmer until the mixture is reduced to a paste, about 15 minutes. Stir occasionally to make sure it is not sticking.
While the sauce is cooking, place the chicken in a bowl, and pour soy sauce over it. Melt remaining butter in a skillet, and sauté the onion, red bell pepper and green bell pepper until soft. Remove vegetables, and set aside.
Add oil to the skillet, and cook the chicken over medium-high heat until lightly browned. Pour in the sauce and heavy cream, and add the peppers. Bring to a boil, and simmer until chicken is cooked through, about 5 minutes. Remove from heat, and stir in Romano cheese and cilantro. Taste and adjust seasonings if desired. Serve immediately.

Sweet, Spicy, And Sticky Chicken

Sweet, Spicy, & Sticky Chicken

1 tablespoon brown sugar
2 tablespoons honey
1/4 cup soy sauce
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic
2 tablespoons hot sauce
salt and pepper to taste
4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 tablespoon vegetable oil

1. Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
2. Lightly salt and pepper the chicken strips.
3. Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

Spicy Indian Chicken Curry Yummy

Spicy Indian Chicken Curry Yummy

Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Yields: 4 servings

3 tablespoons vegetable oil
4 boneless, skinless chicken thighs, cut into bite-size pieces
1 large white onion, finely chopped
2 tablespoons ginger garlic paste
2 tablespoons curry powder
1/2 (2 inch) stick cinnamon stick, broken into pieces
8 pods whole green cardamom pods
4 bay leaves
6 whole cloves
1 tablespoon red pepper flakes, or to taste
15 whole black peppercorns
2 teaspoons coriander seeds

1. Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.

Muenster Bacon Stuffed Chicken

Muenster Bacon Stuffed Chicken Breast

Prep Time: 25 Minutes
Cook Time: 40 Minutes Ready In: 1 Hour 5 Minutes
Yields: 2 servings

4 slices bacon
2/3 cup dry bread crumbs
2 teaspoons dried parsley
1-1/4 teaspoons Cajun
seasoning (such as Emeril's
1 teaspoon salt
1 teaspoon garlic powder
3/4 teaspoon onion powder 3/4 teaspoon paprika
1/4 teaspoon ground black
2 large eggs
2 teaspoons hot pepper sauce
2 slices Muenster cheese
2 (6 ounce) skinless, boneless
chicken breast halves
2 slices provolone cheese

1. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep, cast iron skillet. Cook over medium high heat until evenly brown, then crumble and set aside, reserving the bacon fat in the skillet.
2. Meanwhile, stir together the bread crumbs, parsley, Cajun seasoning, salt, garlic powder, onion powder, paprika, and black pepper in a shallow dish. Whisk together the egg and hot pepper sauce in a separate bowl, and set aside.
3. Cut a pocket into the side of the chicken breasts using a thin bladed knife. Stuff each breast with a slice of Muenster cheese, and 1/4 of the crumbled bacon; reserve the remaining bacon for later. Secure the chicken breast pockets with a toothpick or skewer, then dip into the egg mixture, letting excess egg drip off before pressing into the bread crumb mixture.
4. Reheat the bacon fat in the cast iron skillet over medium heat. Once hot, add the chicken breasts, and cook until golden brown on one side (about 2 minutes), then turn the breasts over, and place the skillet into the preheated oven. Bake until the chicken is no longer pink in the center, and registers 165 degrees F ( 75 degrees C) on a meat thermometer, 20 to 25 minutes.
5. When the chicken has cooked, top each piece with a slice of provolone cheese, and sprinkle with the remaining bacon. Return to the oven, and cook until the cheese has melted, about 1 minute more.

Luau Chicken

Luau Chicken
6 Servings

1 cup unsweetened pineapple juice
2 tablespoons brown sugar
2 tablespoons ketchup
1/4 teaspoon ground ginger
1/4 teaspoon garlic salt
1 tablespoon cornstarch
1 tablespoon soy sauce
6 cooked boneless, skinless chicken breasts, cut into 1-inch pieces
1 green bell pepper, cut into 1 inch pieces
1 onion, cut into 1 inch pieces
1 (8 ounce) can sliced water chestnuts

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet combine the pineapple juice, brown sugar, ketchup, ginger, garlic salt, cornstarch and soy sauce. Simmer all together for 5 minutes over low heat.
3. Place cooked chicken, bell pepper, onion, and water chestnuts in a 9x13 inch baking dish. Pour skillet mixture/sauce over the top. Cover dish with aluminum foil and bake in the preheated oven for 1 hour.

Hawaiian Skillet Chicken

Hawaiian Skillet Chicken

4 boneless, skinless chicken breasts
Salt and pepper to taste
½ cup flour
2 tablespoons oil
1 (8 ounce) can pineapple chunks, with juice
½ cup brown sugar
3 tablespoons soy sauce
1 tablespoon fresh ginger, minced
1/8 teaspoon ground cloves
¼ teaspoon paprika
½ teaspoon kosher salt
1 tablespoon flour

Step 1
Remove tenderloin from chicken breast to allow it to cook evenly. Salt and pepper all of the chicken. Place flour on a plate and coat the chicken (including the tenderloins) on both sides with flour, pressing to make sure it adheres. Shake off excess flour.

Step 2
In a large, heavy skillet, heat oil over medium-high heat. Once the oil is hot, add the chicken pieces to the skillet, without crowding the pan, work in batches and add more oil if necessary. Sauté chicken for 4 minutes, without moving, it will become nicely brown. Adjust the heat--up or down if needed. Turn the cutlets and continue to sauté for an additional 2 to 3 minutes until chicken is evenly browned and cooked throughout, (tenderloin pieces take less time, 2 minutes per side) Transfer the chicken to a plate and remove the skillet from the heat.

Step 3
Add the pineapple with the juice, brown sugar, soy sauce, ginger, cloves, paprika and salt. Return the skillet to medium heat and stir for a minute. Add the tablespoon of flour and continue to heat the sauce, stirring to collect any remaining juices and brown bits from pan, and allowing it to thicken slightly (about 2 minutes). Pour the sauce over the chicken and serve with white rice.

Golden Chicken With Noodles

Golden Chicken with Noodles

Yields: 8 servings

2 (10.75 ounce) cans Condensed Cream of Chicken Soup
1/2 cup water
1/4 cup lemon juice
1 tablespoon Dijon-style mustard
1 1/2 teaspoons garlic powder
8 large carrots, thickly sliced
8 skinless, boneless chicken breast halves
4 cups hot cooked egg noodles
Chopped fresh parsley

1. Stir the soup, water, lemon juice, mustard, garlic powder and carrots in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
2. Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Serve with the noodles. Sprinkle with the parsley.

Garlic Parmesan Chicken

Garlic Parmesan Chicken

2 tablespoons olive oil
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breast halves

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Fusion Chicken

Fusion Chicken

8 servings

4 tablespoons olive oil
8 skinless, boneless chicken breast halves - cut into strips
2 tablespoon red wine vinegar
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon ground nutmeg
1/2 cup chopped fresh cilantro
2 small onion, chopped
4 apples - peeled, cored and chopped
1/2 cup mild green tomatillo salsa

Heat the olive oil in a skillet over medium heat. Place the chicken strips in the skillet, and sprinkle with the red wine vinegar. Season with 1/2 the pepper, 1/2 the oregano, 1/2 the garlic powder, and 1/2 the nutmeg. Cook 5 minutes, turn, and season with remaining pepper, oregano, garlic powder, and nutmeg.
Place the cilantro, onion, and apples over the chicken in the skillet. Cover, and continue cooking 5 minutes, until chicken juices run clear and apples are slightly tender.
Place the tomatillo salsa in a bowl, and cook in the microwave 2 minutes on High, or until heated through. Serve over the cooked chicken and apples.

Chicken And Rice Casserole

Chicken And Rice Casserole
Serves 4

2 cups cooked rice
2 cups (8 ounces) shredded Monterey Jack cheese
1 1/2 cups cooked chopped chicken breast meat
1 can (12 fl ounce) evaporated milk
1/2 cup finely chopped red onion
2 large eggs, lightly beaten
1/4 cup finely chopped cilantro
2 tablespoons butter, melted
1 tablespoons diced jalapenos

Preheat oven to 350F. Lightly grease 4 quart casserole.
Combine rice, cheese, chicken, milk, onion, eggs, cilantro, butter, and jalapenos in prepared casserole; stir well.
Bake for 45 to 50 minutes or until knife inserted in center comes out clean. Season with salt.

Beer Oven Fried Chicken

Beer Oven Fried Chicken
Makes 4 Servings
1 ½ cups light colored beer, such as pale ale
2 tablespoons nonfat or low-fat buttermilk
1 ¼ cups panko bread crumbs
½ cup grated Parmesan cheese
4 chicken breasts
½ teaspoon salt
¼ teaspoon black pepper

1. Preheat oven to 400F. Stir together beer and buttermilk in shallow bowl; set aside.
2. Combine bread crumbs and cheese in shallow bowl. Sprinkle chicken with salt and pepper. Dip in beer mixture; dredge in bread crumb mixture. Place on lightly greased aluminum-foil lined baking sheet.
3. Bake 25 to 30 minutes or until chicken is brown and done.

Amazing Thai Peanut Chicken

Amazing Thai Peanut Chicken
35 min | 15 min prep

* 7 tablespoons soy sauce
* 4 tablespoons creamy peanut butter
* 5 teaspoons white wine vinegar or rice vinegar
* 1/2 teaspoon cayenne pepper
* 3 tablespoons olive oil or peanut oil
* 4 boneless skinless chicken breast halves, cut into thin strips
* 3 tablespoons minced garlic
* 1 1/2 tablespoons chopped fresh ginger root
* 3/4 cup chopped green onion
* 1 green pepper, chopped
* 1 red pepper, chopped
* 1/3 cup dry-roasted unsalted peanuts
* curry powder (optional)

1. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
2. Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
3. Reduce heat to medium, and add green onion, peppers peanuts, and the peanut butter mixture. Cook, stirring frequently, for 8 to 10 minutes, or until broccoli is tender, and chicken is cooked through.
4. Serve over rice or rice noodles.

Pumpkin Bread

Pumpkin Bread

1 1/3 cups sugar
1/3 cup shortening
2 eggs
1 cup pumpkin
1/3 cup water
¼ tsp. baking powder
1 tsp. baking soda
¾ tsp. salt
½ tsp. cinnamon
¼ tsp. cloves
1/3 cup nuts
2 cups flour

Mix in given order. Bake at 350°F for 1 hour.

Makes 2 loaves.

Cheese Garlic Biscuits

Cheese Garlic Biscuits

2 c. Bisquick
2/3 c. milk
1/2 c. shredded cheese
1/4 c. butter, melted
1/4 tsp. garlic powder

Set oven heat at 400 degrees. Mix Bisquick, milk, cheese until soft dough forms. Beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes. Mix butter and garlic powder. Brush over warm biscuits before removing from the cookie sheet.

Silverado Taco Casserole

Silverado Taco Casserole
Makes 3 servings

5 taco shells, coarsely broken
3/4 lbs ground beef
1 oz package taco seasoning mix
1/4 cup water
1 tbs. dried minced onion
1/2 8-oz can tomato sauce
1 cups grated monteray jack cheese
1/2 large tomato, cut into wedges
3 stuffed green olives, sliced
Taco sauce

In lightly greased 1 ½ quart casserole, place one half taco chips. Set aside. In 10-inch skillet, brown beef until crumbled. Drain. Add taco seasoning mix and water. Simmer, uncovered, 10 minutes. Stir in onion and tomato sauce. Spoon meat mixture over taco shells. Sprinkle with 1 ½ cups cheese. Place remaining taco shells over cheese. Sprinkle with remaining cheese. Arrange tomato wedges and olives attractively on top. Bake in preheated 350°F oven 15 to 20 minutes or until hot and bubbly. Serve with taco sauce.

Fiesta Taco Skillet

Fiesta Taco Skillet
6 servings

1 lb ground beef
1 can (11 ounces) Mexican-style corn, drained
2/3 cup water
1 pkt taco seasoning mix- regular
1 cup shredded cheddar cheese
¾ cup yellow corn meal
¼ cup all-purpose flour
2 tablespoons sugar
2 tablespoons baking powder
¾ teaspoon salt
1 cup evaporated milk
1 large egg, lightly beaten

Preheat oven to 400F.
Brown beef in well-seasoned 10-inch cast iron skillet; drain. Stir in corn, water and seasoning mix. Cook over low heat for 6 to 8 minutes or until mixture thickens. Top with cheese.
Combine corn meal, flour, sugar, baking powder, and salt in medium bowl. Combine milk and egg in small bowl; mix well. Add milk mixture to cornmeal mixture; stir just until blended. Spread over top of meat-cheese mixture.
Bake for 20 to 25 minutes or until wooden toothpick inserted in center comes out clean.

Chinese Orange Beef

Chinese Orange Beef
Serves 5

1 slow cooker liner
2 lbs cubed beef stew meat
½ cup teriyaki sauce
½ cup orange marmalade
1 tsp each minced garlic and fresh ginger
1 red pepper, cut into ½ inch thick strips
6 oz snow peas, strings removed
4 scallions, thinly sliced

1. Line a 3 qt or larger slow cooker with liner. Add beef, teriyaki sauce, orange marmalade, garlic, and ginger to slow cooker. Cover and cook on low 8 to 10 hours until beef is tender.
2. Turn to high. Stir in pepper strips and snow peas; cover and cook on high 10 minutes until vegetables are crisp-tender. Top with scallions.

Beef Pot Pie

Beef Pot Pie
Makes 8 to 12 Servings

1 cup all purpose flour
2 teaspoon salt, divided
1 teaspoon black pepper, divided
3 pounds lean beef stew meat
4 tablespoons olive oil
2 pound new red potatoes, cubed
4 cups baby carrots
2 cup pearl onions
2 parsnip, peeled and cut into 1-inch pieces
2 cup stout
1 1/2 cup beef broth
2 teaspoon chopped fresh thyme or 1 teaspoon dried thyme
1 (16-ounce) package refrigerated pie crust

1. Preheat oven to 350F. Combine flour, ½ teaspoon salt and ¼ teaspoon pepper in food storage bag. Add half of beef and shake to coat. Repeat with remaining beef.
2. Heat oil in large skillet over medium-high heat. Add beef and cook. Cook until browned on both sides, turning once. Do not crowd meat. Place in 5 to 6 quart casserole. Add potatoes, carrots, onions, and parsnip; mix well.
3. In same skillet, add stout, broth, thyme, remaining salt and pepper. Bring to a boil, scraping to remove browned bits. Pour into casserole.
4. Cover; bake 2 ½ to 3 hours until meat is fork-tender, stirring once. Remove cover. Let stand at room temperature 15 minutes.
5. Turn oven to 425F. Soften pie crust as directed on package. Place over casserole and press edges to seal. Cut slits in crust. Bake 15 to 20 minutes or until crust is golden brown. Cool slightly before serving.

Bacon Cheddar Deviled Eggs

Bacon Cheddar Deviled Eggs

12 eggs
1/2 cup mayonnaise
4 slices bacon
2 tablespoons finely shredded Cheddar cheese
1 tablespoon mustard

1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.