Wednesday, October 21, 2015

Fried Rice

Fried Rice

4 c. cooked white rice
2 tbsp. oil
Piece of fresh chopped ginger
1 clove garlic, chopped
Soy sauce to taste
1 c. bean sprouts
1 beaten egg, fried separately and cut into strips
1 sliced onion
1 can drain water chestnuts
Add any meat desired (chopped pork, shrimp, chicken, etc.)
Add any vegetable desired (frozen peas, peapods, broccoli)



Heat oil until hot and quickly brown ginger, onion and garlic. Add rice and 2 teaspoons soy sauce and quickly fry. The rice will change color to brown; then add meat, egg, bean sprouts, chopped water chestnuts and any desired vegetables. Cook another minute. Add soy sauce to taste with 1/2 teaspoon sugar. Fry again and serve.

Amazing Whiskey Grilled Baby Back Ribs

Amazing Whiskey Grilled Baby Back Ribs

Ingredients:
2 (2 pound) slabs baby back pork ribs
Coarsely ground black pepper
1 tablespoon ground red chile pepper
2 1/4 tablespoons vegetable oil
1/2 cup minced onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 1/2 tablespoons honey             
2 tablespoons Worcestershire sauce
2 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1 1/4 teaspoons liquid smoke flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1 tablespoon dark molasses
1/2 tablespoon ground red chile pepper

Directions:
1.            Preheat oven to 300 degree F (150 degrees C).
2.            Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
3.            Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chili pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
4.            Preheat an outdoor grill for high heat.

5.            Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

Down Home Macaroni & Cheese


Down-Home Macaroni & Cheese

1/4 cup (1/2 stick) butter or margarine, divided
1/4 cup flour
1 cup milk
1/2 lb.  (8 oz.) VELVEETA, cut into 1/2-inch cubes
2 cups elbow macaroni, cooked, drained
1/2 cup Shredded Cheddar Cheese
6 RITZ Crackers, crushed

HEAT oven to 350°F. Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk; cook until mixture boils and thickens, stirring constantly. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.

SPOON into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.


BAKE 20 min. or until heated through.

Wednesday, September 16, 2015

Creamy Bow Tie Pasta

Creamy Bow Tie Pasta
2 Servings

1 cup uncooked bow tie pasta
1 ½ tsp butter
2 ¼ tsp olive oil
1 ½ tsp all-purpose flour
½ tsp minced garlic
Dash salt
Dash dried basil
Dash crushed red pepper flakes
3 tbsp milk
2 tbsp chicken broth
1 tbsp water
2 tbsp shredded Parmesan cheese
1 tbsp sour cream

Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in the oil, flour, garlic, and seasonings until blended. Gradually add the milk, broth, and water. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.


Remove from the heat; stir in the cheese and sour cream. Drain pasta; toss with sauce.

Thursday, September 10, 2015

Asian Glazed Melt in your Mouth Pork Tenderloin

Asian-Glazed Melt-in-Your-Mouth Pork Tenderloin
Ready In: 2 Hours 34 Minutes
Servings: 4

Ingredients:
1 gallon water
1/2 cup packed brown sugar
1/2 cup salt
2 tablespoons finely grated ginger
1/4 cup grated onion
1 lemon, thinly sliced
5 cloves garlic, minced
1/2 cup teriyaki sauce
1 (1 1/2 pound) pork tenderloin
1/2 cup teriyaki sauce
1/2 cup sweet and sour sauce
1/2 cup hoisin sauce
4 cloves garlic, minced
2 tablespoons finely grated ginger
3 tablespoons packed brown sugar
1/3 cup freshly squeezed orange juice

Directions:
1.            To make the brine, mix together the water, 1/2 cup brown sugar, salt, 2 tablespoons ginger, onion, lemon, 5 cloves of garlic, and 1/2 cup teriyaki sauce in a large container. Add the pork tenderloin, cover, and refrigerate for 2 to 8 hours.
2.            For the glaze, whisk together 1/2 cup teriyaki sauce, sweet and sour sauce, hoisin sauce, 4 cloves of garlic, 2 tablespoons ginger, brown sugar, and orange juice.
3.            Prepare an outdoor grill for high heat.

4.            Cook the pork tenderloin on the preheated grill until no longer pink in the center, 7 to 12 minutes per side. Remove the tenderloin from the grill and cover with foil; allow to rest for 10 minutes. To serve, brush with glaze, and cut into thin slices.

Slow Cooker BBQ Beef Sandwiches

Slow Cooker BBQ Beef Sandwiches

  • 4 pounds beef round steak
  • 1 cup chopped onions
  • 1 12-ounce can beer
  • 1/2 cup brown sugar
  • 1/2 cup ketchup
  • 1/3 cup cider vinegar
  • 1 6-ounce can tomato paste
  • 1 tablespoon chili powder
  • 20 sandwich or hamburger buns


PREPARATION:

Trim excess fat from round steak and cut into chunks. Place in a preheated slow cooker on high. Reduce heat to low and stir to brown meat. Add remaining ingredients (except the buns) and cook, covered for 8 to 10 hours.


Then remove meat from slow cooker and shred. Replace meat and stir so that the meat is well coated in sauce. Serve on buns. Makes about 20 sandwiches.

Wednesday, September 2, 2015

Creamed Chicken and Biscuits

Creamed Chicken and Biscuits
Makes 6 Servings

½ large onion
1 ½ tsp butter
4 cups chopped cooked chicken
1 (10 ¾ ounce) can cream of chicken soup
1 cup sour cream
½ cup milk
½ cup chopped pimiento
1 cup shredded mild cheddar cheese, divided
6 frozen biscuits, thawed

1.       Preheat oven to 350F. Grease the bottom and sides of an 11 x 7 inch baking dish.
2.       Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion. Sautรฉ until tender.
3.       Combine onion, chicken, soup, sour cream, milk, and pimiento in a medium bowl and mix well. Spoon mixture into prepared baking dish Bake for 15 minutes. Remove from oven.
4.       Sprinkle baked layer with ¾ cup of cheese. Arrange biscuits in single layer over top. Sprinkle with remaining cheese.
5.       Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately.


Monday, August 24, 2015

Creamy Ham and Cheese Casserole

Creamy Ham and Cheese Casserole
4 Servings

8 oz. uncooked wide egg noodles
3 cups cubed fully cooked ham
1 can (10 ¾ oz.) condensed cream of chicken soup, undiluted
1 carton (10 oz.) Philadelphia Cooking Crรจme, original flavor
1 cup 2% milk
½ tsp. garlic-herb seasoning blend
¼ tsp. pepper
2 cups (8 oz.) shredded Monterey Jack cheese

1.       Cook noodles according to package directions. Meanwhile, combine the ham, soup, cooking crรจme, milk and seasonings in a large bowl.
2.       Drain noodles and add to ham mixture; mix well. Transfer to a 13x9 inch baking dish coated with cooking spray; sprinkle with cheese.

3.       Back dish, uncovered, at 350F for 20-25 minutes or until heated through.

(If you cannot find the cooking creme, you can mix one container cream cheese spread with 2 tbsp milk as a substitute.)

Old World Manicotti

Old World Manicotti
Serves 6

12 large manicotti shells
4 cups shredded mozzarella cheese, divided
2 cups ricotta cheese
6 tablespoons chopped fresh basil or 2 tablespoons dried basil
1 (26 ounce) jar prepared spaghetti sauce, divided
½ cup grated Parmesan or Romano cheese

1.       Preheat oven to 350F. Spray 13 x 9 inch baking dish with nonstick cooking spray.
2.       Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels.
3.       For filling, in medium bowl, stir together 3 cups mozzarella with the ricotta and basil. Using a spoon, carefully stuff pasta shells with prepared cheese mixture.
4.       Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.

5.       Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.

Friday, February 27, 2015

Garlic Smashed Red Potatoes

Garlic Smashed Red Potatoes
14 Servings

3 lb. small red potatoes
2 cloves garlic, minced
½ cup chicken broth
2 tablespoons olive oil
½ cup chive-and-onion cream cheese spread
½ to ¾ cup milk


  1. Cut potatoes into halves or quarters as necessary to make similar sized pieces; place in 4 to 6 quart slow cooker.  Stir in garlic, salt, water, and oil until potato pieces are covered.
  2. Cover; cook on high setting 3 ½ to 4 ½ hours or until potatoes are tender.
  3. With fork or potato masher, mash potatoes and garlic.  Stir in cream cheese spread until well blended.  Stir in enough milk for soft serving consistency.  Serve immediately, or cover and hold in slow cooker on low setting up to 2 hours.

*If you don't have/don't want to use chicken broth, you can use water and add a tsp of salt