Try it, you'll like it.

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Try it, you'll like it.

I need to save and start commenting on recipes I use all the time, so I am going to do it here.

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Creamy Crockpot Chicken

Ingredients
3 lbs chicken pieces
1 (2/3 ounce) package Italian salad dressing mix
4 tablespoons melted butter (divided)
1 small onion, chopped
1 garlic clove, chopped
1 (10 1/2 ounce) can cream of chicken soup
8 ounces cream cheese
1/2 cup chicken broth

Directions
Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter.

Cook on low for 4 hours.

Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.

Add this mixture to crock pot and cook on low for an additional hour.

Comments; I hate, hate Cream of anything soup, but I am now stuck with Cheerleading and Football 5 nights a week, so I have to save time. This recipe was so good and the kids kept asking for more. I was out of Chicken broth, so I use white wine. I have used this same recipe without the Italian seasoning and just using a nice shake of onion powder, garlic powder salt and pepper and some italian seasoning.

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Basic Beer Bread Mix:
Ingredient
all-purpose flour 3 cups
granulated sugar 1 tbsp
salt 1 tsp
baking powder 1 tbps

beer 1 1/2 cups 12 oz
Optional glaze 1 egg & 2 tsp water, beaten

Heat oven to 375F degrees. Combine flour, sugar, salt, and baking powder in a large mixing bowl. Slowly stir in beer and mix just until combined. Batter will be thick. Spread in a greased 8-inch loaf pan, brush with egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.

Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature. Will keep for 1 to 2 days stored in a plastic bag or airtight container. May be frozen.

Onion Rye or Un-Rye: Heat 2 Tablespoons olive oil in a medium skillet. Add 1 cup finely chopped onion and 1 Tablespoon caraway seeds. Cook at medium heat, stirring frequently, until onion is translucent and beginning to brown, about 5 to 8 minutes. (This step may be done ahead of time; let onion mixture sit at room temperature up to two hours or refrigerate.)

If desired, replace the 3 cups of all-purpose flour with 1-1/2 cups all-purpose flour, 1 cup rye flour and 1/2 cup whole wheat flour. Stir onion mixture into batter along with 2 more Tablespoons of beer or water.

Comments: Just way yummy. The kids liked the plain loaf and the grown ups loved the onion rye.

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Chicken Club Pasta Salad
Serves 6

8 oz corkscrew or spiral pasta
1/4 cup mayonnaise
3/4 cup Italian dressing
2 cups chopped cooked rotisserie chicken
1 cup cubed Muenster or Monterey Jack cheese
12 strips crisp-cooked bacon, crumbled
1 avocado, cubed
1 cup each chopped celery and green bell pepper
8 oz cherry tomatoes, cut in half

Cook and drain the pasta according to the package directions and rinse it with cold water. In a large bowl, pour a small amount of the Italian dressing into the mayonnaise and whisk to incorporate, then whisk in the remaining dressing. Stir in the pasta and the remaining ingredients.

I made this for a party yesterday it was so good.

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I hope you don't mind me posting. Please keep posting receipes. I am back to work and graduate school, and have 5 kids. You are making my monthly menu so much easier. So post away, I will be printing them out!
Lynn

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For Monday night

Easy and Delicious Turkey Breast

4 servings

1 turkey breast (thawed)
15 oz can of whole berry cranberry sauce
1 envelope dry onion soup mix
1/2 cup orange juice
1/2 tsp salt
1/4 tsp pepper

Place turkey in crockpot. Combine remaining ingredients; pour over turkey. Cover and cook on low 6-8 hours.

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Lumps, do you have a tater tot casserole recipe that isn't super high in fat?

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Okay I almost ate the whole thing by myself, I am a pig it seems.

Craisin Salad

1-2 heads romaine lettuce
1 bag craisins
1 container feta cheese
1-2 bags slivered almonds
1/4-1/2 sliced red onion
1 bag real bacon pieces

Toast almonds on cookie sheet w/foil under broiler

Mix ingredients, toss w/dressing

Dressing:
1/2 cup oil
1/4 cup sugar
1/4 cup vinegar
2 garlic cloves
1/4 t. salt
1/4 t. pepper
1/4 t. paprika
1/8 t. ceyenne pepper

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Bobbie, I use this one, but my kids eat almost anything, but you could leave out what you don't like...

Healthier Tater Tot Casserole
1 pound extra-lean ground turkey
1 medium onion, chopped
2-3 garlic cloves, minced
1 large red pepper, seeded and chopped
3 medium carrots, peeled and chopped
3/4 cup sliced mushrooms(optional, cause Lumpy hates mushrooms)
1 tablespoon olive oil
2- 10 1/2 ounce cans low sodium cream of whatever soup
1- 2 pound bag frozen tater tots
1/4 flat leaf parsley, chopped
1 1/2 tablespoons onion power
1 tablespoon paprika
Preheat oven to 350 degrees F. In a large skillet, cook onions in the olive oil until translucent. Add garlic, red pepper, mushrooms, and carrots, and cook until soft. Add in turkey, parsley, onion powder, and paprika, and brown until fully cooked. Placed cooked meat mixture in a 9 X 13 inch pan. In a separate bowl, combine tater tots and cream of mushroom soup. Top casserole with the soup mixture. If desired, sprinkle with excess parsley and paprika. Bake for 50-55 minutes. Serves 8-10.

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Someone brought this to the football tailgate and it was great...

Pepperoni Pizza Salad

10 plum tomatoes, chopped
3 medium green pepper, cut into 1-inch pieces
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 package (3-1/2 ounces) sliced pepperoni
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup chopped onion
1/3 cup tomato juice
1/4 cup red wine vinegar
1/4 cup olive oil
1 garlic clove, minced
1/2 teaspoon dried basil
1/4 teaspoon pepper
3/4 cup salad croutons
Directions:
In a large bowl, combine the tomatoes, green peppers, cheese, pepperoni, olives and onion. In a small bowl, combine the tomato juice, vinegar, oil, garlic, basil and pepper.
Pour over tomato mixture and toss to coat. Cover and refrigerate for several hours. Just before serving, sprinkle with croutons. Yield: 12-14 servings.

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Just to die for, really.

Bowties with Sausage Cream Sauce:

1 package Bowtie pasta
2 tablespoons olive oil
1 pound sweet or hot (your choice) Italian sausage, casings removed and crumbled
1/2 teaspoon crushed red pepper flakes
3 cloves garlic, minced
1/2 cup diced onion
1 (28 ounce) can Italian-style plum tomatoes,
drained and coarsely chopped
1 1/2 cups heavy cream (I've also used half & half)
1/2 teaspoon salt
3 tablespoons minced fresh basil

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to
10 minutes, or until al dente; drain and set aside. Heat oil in a large, skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, cook until onion is tender. Add tomatoes, half & half, and salt. Simmer until sauce thickens, about 10 minutes. Stir cooked pasta into sauce, and heat through. Sprinkle with basil and serve.

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Thanks Lumps! I'm going to make that Wednesday night. Oh, and is that red pepper a red bell pepper or some other kind of hot pepper?

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On board for Wed, but I use this all the time....

Tuscan Pork Chops
~~~~~~~~~~~~~~~~~~~~~
1/4 cup all purpose flour
1 teaspoon salt
3/4 teaspoon pepper
4 1 inch thick pork chops, boneless
1 tablespoon olive oil
3 cloves minced garlic
1/3 cup balsamic vinegar
1/3 cup chicken broth
3 plum tomatoes seeded and diced-or small can diced tomatoes, drained
2 tablespoons capers- can be omitted

Combine first 3 ingredients in shallow dish, dredge pork chops in flour mixture

Cook pork chops in hot oil in large skillet over medium high heat until golden brown on each side.One or two minutes per side.

Remove chops and set aside.

Add Garlic to skillet, sauté for 1 minute. Add vinegar and chicken broth and stir to loosen particles from bottom of skillet, stir in tomatoes and capers.

Return pork chops to skillet, bring sauce to a boil. Cover, reduce heat and simmer 4-5 minutes until pork is done. Plate pork chops and cover with sauce.

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Yes Ma'am bell pepper.

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Cheese Danish

2 cans of crescent rolls
16 oz. softened cream cheese
1 cup sugar
1 egg yolk--save the white
2 t. vanilla
1/4 cup brown sugar

Preheat oven to 350 degrees. Spread out 1 can of crescent rolls along bottom of a 9 x 13 pan. Mix cream cheese, sugar, egg yolk and vanilla together. Spread evenly over rolls. Spread out second can of rolls on top of filling. Brush with egg white and sprinkle brown sugar on top. Bake for 20-25 minutes.

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Lumps, I'm making the TT casserole tonight and I realized that it says 1/4 flat leaf parsley. Is this 1/4 cup or 1/4 of the bunch you buy from the grocery store?

Thanks!

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Sorry Bobby, but you can't really screw up, I use 1/4 of the bunch.

Did you like it?

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Just make them if you like pecan pie. Acck they are so good. They are really mini muffins sort of. i did make some cream cheese frosting to go on them, but they are fine without frosting.

Pecan Pie Cupcakes

33 min | 15 min prep

24 miniature cupcakes

1 cup chopped pecans
1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter, melted
2 eggs
Preheat oven to 350 degrees.
Combine all ingredients and mix well.
Spray a miniature muffin tin with non-stick cooking spray.
Fill each 3/4 full.
Bake in preheated oven for approx.
18 minutes.

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Don't freak out at the title of this recipe.I promise you won't taste the pumpkin in it. It just adds a really thick, creamy texture to it and is SO delicious! Most people look at me weird when I say what I make it with, but then they taste it and LOVE it

Pumpkin Chili:

1 lb ground turkey
1 onion, diced
1 clove garlic, finely chopped (or more if you like garlic, like me!)
2 cans undrained diced tomatoes (I like the seasoned ones)
1 15 oz can pumpkin
1 15 oz can tomato sauce
1 can kidney beans, drained
1 can black beans, drained
1 cup frozen corn
1 TBSP chili powder
1 tsp ground cumin
1/2 tsp black pepper

Sautee onion and garlic in some oil on med-high heat for 5-7 minutes (or until tender), stirring frequently. Add turkey; cook until browned. Add remaining ingredients and stir really well. Bring to a boil, then reduce heat and simmer on low COVERED for 30 minutes, stirring occasionally.

I like to top this with some shredded mozzerella. You can use it to dip his tortilla chips in, its that thick and GOOD!

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You rock!

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Lol, thanks!

Today everyone feels cruddy, so soup it is. I have tons of soup recipes, but the kids love this one, plus it is full of good stuff.

Greek Lemon Soup

5 cups Chicken stock
4 oz. rice, rinsed(not instant)
2 cups diced chicken
3 eggs
1 teaspoon cold water
Two lemons juiced(small) Only use FRESH lemon juice!

Make your own chicken stock (you can use canned broth, if you must!). In a large pot bring the stock to a boil add the rice and cook. Cook the rice for about 15 min., until it is tender, add the diced chicken( mine is kind of shredded and diced)

Beat the eggs well with cold water for about 3 minutes or until the eggs are slightly frothy. Add lemon juice to the eggs. Beat this until well blended. Remove the stock from heat. Add a few spoonfuls of the hot (hot boiling) stock to the egg mixture, beat quickly or eggs will curdle. Put the egg mixture into the stock.

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Made these over the weekend.

I cut a garlic clove in half and rub the inside of the dish before I put anything in it. I should add that to the recipe.

These are the best scalloped/au gratin potatoes I've ever eaten!!! You can make without the ham.

Ham and Scalloped Potatoes
1 lb. Potatoes thinly sliced, you don't have to peel them if you don't want to.
½ c. cooked ham
1 c. milk
4 T. flour
1 c. cheese (I use whitecheddar)
1/8 tsp. nutmeg
salt and pepper to taste
½ tsp. Dijon mustard
2 tsp. margarine

Preheat oven to 400. Slice potatoes and layer half potatoes in dish and layer with cheese and ham. Repeat. Mix milk, flour, nutmeg, salt and pepper, mustard, and pour over potatoes. Dot with margarine. Bake 15-20 minutes. Press potatoes into mixture with a slotted spoon. Reduce heat and bake for 20-25 minutes until browned and potatoes are done. Baste with sauce every 10 minutes. I don't baste them, just reach in and push them down into the sauce everyone in awhile.

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This is one of my favorite recipes
Spaghetti Sauce

1 28 oz can Crushed Tomatoes
1 28 oz can Tomato Puree
1/4 of a 28 oz can filled with water
1/4 cup Olive Oil
4-6 cloves minced garlic(depending on palate)
1tsp dried basil
1Tbsp sugar
2 tsp Salt(preferably Kosher)
Fresh ground pepper to taste

Sauté garlic and olive oil in a large saucepan(with cover for later) over medium/low heat. Do not brown garlic. Takes approximately 2-3 minutes.

Add both cans of tomatoes and water, turn up heat to medium/high and cook for 2-3 minutes.

Add basil,sugar,salt and pepper. Cook uncovered until the sauce begins to bubble.

After the sauce bubbles, turn down to low. Cover pot and let simmer.

If you decide to make it without meatballs, cook for 30 minutes.

Meatballs

1/2lb of ground beef
1/2lb of ground pork
1/2-34 cup fresh grated Parmesean cheese
1 cup of fresh bread crumbs(just use some slices of bread from home and run them in a blender or processor)
1 egg
1 garlic clove minced
1 tsp dried oregano
salt and pepper to taste

Combine all ingredients above and mix well with your hands

Form small size balls(approx.1-2 tbsp). Don't make the meatballs too big as they will not cook thouroughly. Should yield approximately 22-24 meatballs.

Drop meatballs into simmering marina sauce above.

Cook for a total of 45-50 minutes. Do not over cook! The key to this sauce is minimal cooking for a fresh flavor.

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I swear, I'm your biggest fan!!! I love that spaghetti sauce and meatballs recipe. It's the only one I've used in the past few years!!! LOVE IT!!!

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That is my best recipe for sauce I think.. I try and post it everywhere..

Um I still feel like crud, but I made a macaroni and cheese to die for that I read about at Damomma's blog. I took it to a party and it was a huge hit. It will make you chubby just reading about it. I tweak the topping a bit by using buttered potato flakes.

http://damomma.com/

Then I made this for lunch today. Cheap and easy and the kids snarfed it up.

Egg Tortilla Casserole

Ingredients
6 tortillas, torn(corn or flour)
6 eggs
1/4 c milk
1/2 onion, chopped
1/2 tomato, chopped
1/4 c salsa, green or red
handful shredded cheese

Directions
1. Grease 8x8 baking dish.
2. Place torn tortillas in bottom of dish.
3. Egg Mixture: Whisk eggs and milk. Add tomatoes, onions and salsa.
4. Pour egg mixture over tortillas.
5. Sprinkle cheese over top.
6. Bake 325 for 30 minutes or until golden brown on top. Cool 10 minutes.

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Vermont Maple Syrup Pork Chops Recipe
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Ingredients
6 pork chops
Oil as needed for browning
1/4 cup chopped onion
1 Tbsp vinegar
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 cup maple syrup
1/4 cup water
1 Tbsp Worcestershire sauce
Salt to taste
Flour as needed to thicken the gravy

Method
1 Preheat the oven to 400°F. Lightly brown the pork chops in a small amount of oil, then place them in a flat baking dish with sides.

2 Combine the other ingredients in a small saucepan and heat until warm; pour over chops. Cover and bake for 45 minutes, basting occassionally.

3 Place the pork chops on a warming platter and pour the sauce into a saucepan. Thicken it slightly with flour to make a gravy, salt to taste, and serve it over the chops.

Serves 4 to 6, depending on the size of the pork chops.

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Day off, cleaning, then going off to Thai food with the my friends. In my ultimate laziness I have,

Chopped some garlic and mixed it into a pound of ground beef. Then I added a 1/2 cup of duck sauce leftover from our Chinese food, a little soy sauce and there you have it, Secret Chinese Meatloaf. Hope it tastes good.

Some Garlic mashed on the side and some green beans.

Fruit for a finish, but I think I will make a cake on Thursday for the kids, with my favorite cream cheese frosting.

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Buffet Carrots (Julia)

8 medium carrots
1/2 cup mayonnaise
2 tablespoons grated onion
2 tablespoons horseradish
1 teaspoon salt
1/4 teaspoon pepper
bread crumbs(Pepperidge Farms)enough to cover carrots
2Tbs melted butter
Preheat the oven to 350 degrees F.

Slice the carrots into 1/4- sticks and steam until tender. Combine all ingredients in a 1-1/2 qt. buttered casserole. Sprinkle on the bread crumbs. Bake about 15 minutes until top is toasted.

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Greek Lemon Soup

5 cups Chicken stock
4 oz. rice, rinsed(not instant)
2 cups diced chicken
3 eggs
1 teaspoon cold water
Two lemons juiced(small) Only use FRESH lemon juice!

Make your own chicken stock (you can use canned broth, if you must!). In a large pot bring the stock to a boil add the rice and cook. Cook the rice for about 15 min., until it is tender, add the diced chicken( mine is kind of shredded and diced)

Beat the eggs well with cold water for about 3 minutes or until the eggs are slightly frothy. Add lemon juice to the eggs. Beat this until well blended. Remove the stock from heat. Add a few spoonfuls of the hot (hot boiling) stock to the egg mixture, beat quickly or eggs will curdle. Put the egg mixture into the stock.

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DIJON ORANGE CHICKEN THIGHS
SERVES 4

* 8 Chicken Thighs
* Seasoned salt
* 1 teaspoon vegetable oil
* 1/3 cup orange juice
* 1 tablespoon soy sauce
* 2 cloves garlic, minced
* 1 1/2 tablespoons Dijon mustard
* 1 tablespoon honey
* 2 teaspoons cornstarch

Sprinkle chicken with seasoned salt.

Heat vegetable oil in nonstick skillet over medium-high heat; add chicken and brown about 5 minutes per side.

Mix orange juice, mustard, honey and cornstarch in a bowl; pour mixture over chicken in pan. Cover, reduce heat to medium low and simmer for 30 minutes. Serve chicken with a side of green beans and garnish with orange wedges, if you like.

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There's something I love about this recipe. I altered it a bit from the original recipe (Cooking Light) because I thought their paltry 4 ounces of pasta was too little. I also use a good sized butternut squash. I cut it in half, scoop out the seeds, use a "Y" peeler to take the skin off, then cube it. I also tend to quarter the shallots because they're so yummy it's good to get more of them throughout the dish.

Pasta with Roasted Butternut Squash and Shallots

3 cups (1-inch) cubed peeled butternut squash
1 tablespoon dark brown sugar
1 1/2 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon black pepper
8 shallots, peeled and halved lengthwise (about 1/2 pound)
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
12-16 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat oven to 475°.

Combine the squash, sugar, 2 1/2 teaspoons oil, salt, pepper, and shallots in a jelly roll pan; toss well. Bake at 475° for 20 minutes or until tender, stirring occasionally. Stir in sage.

While the squash mixture bakes, cook pasta according to package directions, omitting salt and fat. Drain. Place cooked pasta in a bowl. Add 2 teaspoons oil; toss well. Serve the squash mixture over pasta. Sprinkle with cheese.

Yield: 4 servings (serving size: 3/4 cup pasta, 3/4 cup squash mixture, and 1 tablespoon cheese)

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Chicken Alla Panna Rosa
1T butter
1 C finely chopped onion
2 (14oz) cans whole tomatoes, coarsely chopped
1 C heavy cream
1 C fresh basil leaves julienne
1 t salt
1 t ground pepper
6 boneless skinless chicken breasts

Preheat oven to 450. Heat butter in a large skillet over medium heat. Add the onion and cook till translucent
Increase heat to high add tomatoes and cook until liquid is almost evaporated. Add cream and bring to a boil, cook until slightly thickened, about 5 min. Stir in basil, salt & pepper. Arrange chicken in a casserole dish and pour sauce on top. Bake 25-30 minutes.

Chicken Scallopine and Lemon Sauce

This dish is usually made with lemon butter and sometimes capers. I have given it a little twist, with the addition of capers, olives and lemon slices, excellent this way.

Serves 6

Ingredients:
2 pounds of chicken, cut in 12 1/2 cutlets, pounded to 1/4 of an inch in thickness
Flour for dredging
1/4 cup of olive oil
2 garlic cloves, crushed
3 tablespoons butter
1/2 cup pitted green olives (cerignola), cut in half
1/4 cup small caper berries in brine, drained
1/4 cup dry white wine
1/2 lemon, pitted and cut in very thin rounds with rind
juice of 1/2 lemon
1/4 cup of chicken stock
1 tablespoon chopped Italian parsley

Directions:
Season, then dredge the scaloppini lightly in flour. Heat 1/2 of the olive oil to a high temperature and brown the scaloppini slowly on both sides.

Remove meat, drain oil and wipe skillet with a paper towel. Add remaining oil, garlic, butter and lemon slices, sautéing until golden. Add meat, olives and capers, stirring gently, then add wine and bring to a vigorous boil for 3 minutes. Add chicken stock, then simmer until dense like gravy; stir in chopped parsley.

Set meat on a hot plate and spoon sauce over it.

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Please tell me that you have a yummy recipe for Shepherd's Pie?!

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Oh I have one, I need to find it.

It is cold here so this is cooking for dinner. I have a three lb roast so I am using sort of a half of the recipes.

French Dip-Crock Pot Recipe Recipe
5 min prep

SERVES 8

1 (5 lb) rump roast
1 tablespoon garlic powder
1 tablespoon black pepper
1 teaspoon seasoning salt(or regular salt)
1 teaspoon oregano
1/2 teaspoon rosemary
2 instant Oxo or bouillon cubes
2 (14 ounce) cans beef broth
1 large onion, diced
Place all ingredients in a crock pot.
Cook on High for 5-6 hours or Low for 8-10.
Remove the meat from the crockpot and place on a deep plate-to collect juices.
Strain the broth well so that it is clear and no spices or onions remain.
Place in a saucepan and keep warm.
Most people prefer to keep the broth as is but you can stir in a small amount of cornstarch mixed with cold water to thicken it up just a touch.
(remember to add the juices that drain off the meat) Heat Hoaggie buns to warm and slice the meat thin.
Place a good amount of sliced meat in each of the buns and offer the Aus Jus in individual ramekins.

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Homemade Cream-Style Soup Mix
This easy-to-make soup mix is great to have on hand for those nights when you need to whip up supper in a hurry. It's also a great substitute for canned cream soup in a recipe.

SERVINGS: 16

TIME: Prep/Total Time: 5 min.

Ingredients:
2 cups instant nonfat dry milk powder
1/2 cup plus 2 tablespoons cornstarch
1/2 cup mashed potato flakes
1/4 cup chicken bouillon granules
2 tablespoons dried vegetable flakes
1 teaspoon onion powder
1/2 teaspoon dried marjoram
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
Directions:

In a food processor or blender, combine all the ingredients; cover and process until vegetable flakes are finely chopped. Store in an airtight container in a cool dry place for up to 1 year. Yield: 3 cups total.
Use as a substitute for half a 10-3/4-oz. can of condensed cream of chicken, mushroom or celery soup.
For half of a can of soup, in a microwave-safe dish, whisk together 2/3 cup water and 3 tablespoons soup mix. Microwave, uncovered, on high for 2 to 2-1/2 minutes, whisking occasionally.
For mushroom soup, add 1/4 to 1/2 cup sauteed sliced mushrooms. For celery soup, add 1/8 teaspoon celery salt or one sauteed sliced or chopped celery rib. Yield: 3 cups total.

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Had this at a friends house and it was really good.

Better Than Arby's Roast Beef Sandwiches

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 beef roast -- 3 to 4 lb.
1/2 cup brown sugar
1 pkg onion soup mix
1/2 cup water
1 chopped onion
1 pinch garlic powder
salt and pepper

You just put a 3-4 lb. roast in the crockpot with 1/2 cup brown
sugar,1 pkg onion soup mix, 1/2 cup water, 1 chopped onion, a pinch
of garlic powder and salt & pepper. You let it cook for 24 hours!
I usually start it after dinner in the evening, then stir it in the
morning. By dinner that night - it's ready! They're great on onion buns!

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Cheesy Chicken Chowder
Jeri’s (onewildchild’s) Recipe

2 cups diced potatoes (I dice them very small)
1 cup diced carrot (I shred the carrot)
1 cup diced celery
1/2 cup chopped onion
2 cups chicken broth
2-3 cups sharp cheddar (I use more like 4 cups!)
1/4 cup flour
1.5 tsp. salt
1/4 tsp. pepper
1/4 cup butter or margarine
2 cups milk
2 cups cooked and cubed chicken (I have made it with and without)

In pan bring broth to a boil. Reduce heat and add carrots, celery, onions, potatoes, salt and pepper. Cover and simmer for 10 minutes.

In small pan melt butter. Add flour and mix well. Gradually add milk and cook over low heat till slightly thickened. Add cheese till melted.

Mix cheese mixture and broth mixture together. Heat through. Add chicken and heat

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Joined: 03/16/15
Posts: 53852

I made your Pumpkin Chili last week & we loved it! I'm not a big fan of beans, so I made a small batch for me before the beans went in. The flavor was great though and it makes a ton (my work had a chili cook-off & I entered, so I made a double-batch .... oh my, talk about a lot of chili)!! Smile Thanks for posting all these recipes!