April 08 Recipes
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    Posting Addict SPCN319's Avatar
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    Thumbs up April 08 Recipes



    I know many of us have wanted a recipe thread for some time, so lets get one going! Post any of your favorite recipes here for us to enjoy. Please post recipes only. If you have comments or questions on one, please start a separate thread. That'll make it easy for us to find the recipes themselves.

    Let's get cookin'!

    Last edited by SPCN319; 01-09-2008 at 07:46 PM.

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    I'll start it off with one of my favorites... This freezes really well and makes yummy leftovers.

    Chow Mein Hot Dish

    1 lb hamburger
    1 c celery (chopped)
    1/2 c onion (chopped)
    1 can Cream of Chicken Soup
    1 can Cream of Mushroom Soup
    1 can water or chicken stock
    1 can bean sprouts (drained)
    1 c minute rice
    3 T soy sauce
    Chow Mein Noodles

    Preheat oven to 350. Brown/Drain hamburger, celery, and onion. Add all ingredients except Chow Mein Noodles to 9x13 pan. Bake for 30 minutes. Sprinkle with Chow Mein noodles 5 minutes before done.
    Last edited by SPCN319; 01-12-2008 at 02:41 PM.
    ~Wendy~
    Co-host April 2008






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    Cadillac Jack's Taco Bake Casserole

    1 lb. ground beef
    1 small onion, chopped
    1 c. Minute Rice
    1 c . water
    1 can Ro-tel diced tomatoes and green chilies
    1/2 c. mild taco sauce
    1 envelope taco seasoning mix
    1-12 count pkg. taco shells, broken into pieces
    2 c. shredded mexican blend cheese

    Preheat oven to 375. Grease 11x7 baking dish. Cook rice with water. Cook ground beef and onion, until brown and crumbled; drain. Stir in rice, seasoning mix, Ro-tel, and taco sauce. Heat until warmed through.

    Layer half of the broken taco shells on bottom of baking dish. Cover with half of the meat mixture; sprinkle with half of the shredded cheese. Repeat with remaining ingredients. Cover and bake for 25 minutes until cheese is melted and bubbly. Remove cover and broil an additional 5 minutes to make cheese golden brown. Remove, allow to cool before serving.

    Serves 6-8.



    <--Candace & Christina rock!

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    Six Cloves Mac and Cheese
    this looks daunting.. but its not to prove its good i added my picture

    2 c. whole milk (I use fat free)

    1 can (14 ounces) evaporated milk

    6 large cloves garlic, minced (2 packed T.)

    1 large bay leaf

    4 allspice berries

    1/4 t. dried red pepper flakes

    1 t. coarse kosher salt

    4 1/2 T. unsalted butter

    4 1/2 T. flour

    2 T. Dijon mustard (or more to taste)

    2 c. grated extra sharp white cheddar cheese (or more to taste)

    1/4 c. grated parmesan cheese (preferably Parmigiano-Reggiano)

    Coarse salt (kosher)

    8 ounces corkscrew macaroni

    1/2 c. crushed garlic croutons (homemade or purchased)

    In a small saucepan over medium heat, combine the whole milk, evaporated milk, garlic, bay leaf, allspice, red pepper flakes and salt. Heat just to a boil and set aside.

    Meanwhile in another saucepan, melt butter over medium-low heat, add the flour and whisk for 5 minutes, do not brown. Remove from heat.

    Add 1 cup of the hot milk to the flour mixture and whisk into a thick paste. Continue to incorporate the milk, a cup at a time, whisking until smooth after each addition. When all the milk has been added, return the saucepan heat and cook over medium-low heat until somewhat thickened, about 15 minutes. Scrape the bottom frequently to prevent scorching. Turn off heat and add the mustard, cheddar cheese and parmesan cheese. Strain the sauce through a firm sieve, pressing through with a rubber spatula. Taste and adjust seasoning with salt, mustard and more cheese if desired. You can increase the heat with a dash of Tabasco (just a dash? ).

    Using plenty salted water, cook the macaroni at a rolling boil until firm, about 5 minutes. Drain and add half the cheese sauce. Turn the mixture into four to six cup 1–cup ramekins. The noodles should be soupy. If not, ladle more sauce over the noodles. (they will absorb a lot of the sauce). The recipe can be made ahead at this point, cool, cover and refrigerate up to two days.

    Oven at 350º

    Top noodles with crushed croutons and parmesan cheese and place on baking sheet. Bake until hot about 25 minutes. To give a brown and bubbly finish, place ramekins under broiler 4 inches from heat, until the top is golden and bubbly, about 3 minutes.

    Serve immediately.

    From Everything Tastes Better With Garlic



    Basic Beef Marinade

    This all around basic marinade works well for kabobs- round steak, flank steak and London broil. Marinate the beef at least overnight but not longer than 2 days. You can intensify the flavor of this marinade by bringing it to simmer for about an hour, cooling it and then adding to the beef.

    Personally its outstanding on NY steak kabobs! I even grill them indoors on a table top grill

    Basic Beef Marinade

    1/4 cup sherry vinegar or red wine vinegar

    1/2 cup dry red wine

    2 tablespoons soy sauce

    1 tablespoon Worcestershire sauce

    1 teaspoon sugar

    1/2 cup olive oil

    2 garlic cloves, sliced

    Coarsely ground black pepper, to taste

    2 tablespoons chopped fresh parsley

    2 tablespoons fresh herbs (any combination of rosemary, tarragon and thyme)



    Combine the vinegar, red wine, soy sauce, Worcestershire and sugar in a nonreactive bowl. Whisk in olive oil a little at a time, add the pepper, parsley and herbs.
    Yields 2 cups

    Hot spinach artichoke dip

    INGREDIENTS
    1 (8 ounce) package cream cheese, softened
    1/4 cup mayonnaise
    1/4 cup grated Parmesan cheese
    1/4 cup grated Romano cheese
    1 clove garlic, peeled and minced
    1/2 teaspoon dried basil
    1/4 teaspoon garlic salt
    salt and pepper to taste
    1 (14 ounce) can artichoke hearts, drained and chopped
    1/2 cup frozen chopped spinach, thawed and drained
    1/4 cup shredded mozzarella cheese


    DIRECTIONS
    Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
    In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
    Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned



    <--Candace & Christina rock!

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    Chipotle Chicken and Bell Pepper Casserole

    The chicken has to marinate overnight, so plan accordingly.

    1 (7 ounce) can chipotle chiles in adobo, chiles stemmed and seeded, adobo reserved
    1 tablespoon ancho chili powder
    12 whole chicken breasts (skin on or removed) or your favorite part of the chicken
    Salt and freshly ground pepper
    3 tablespoons olive oil
    1 large onion, cut into 1/2-inch dice
    1 green bell pepper, cut into 1/2-inch dice
    2 red bell peppers
    1 1/2 cups fat-free chicken stock or canned low-sodium broth
    1 pound tomatillos, husked, washed and coarsely chopped
    1 large tomato, coarsely chopped
    2 large garlic cloves, minced (+)
    1/4 teaspoon cayenne pepper
    6 scallions, thinly sliced
    1 cup chopped cilantro leaves

    In a food processor, puree the chipotles and adobo until smooth. Put the chicken breasts on a large rimmed baking sheet and season with salt and pepper. Coat the legs thoroughly with the puree. Cover and refrigerate overnight.

    Preheat the oven to 350 degrees F.

    In a large skillet, heat 1 tablespoon of the oil until shimmering. Add 4 of the chicken breasts to the skillet, skin side down, and brown over moderate heat, about 4 minutes per side. Transfer to a large rimmed baking sheet. Wipe out the skillet and repeat with the remaining oil and chicken breasts. Wipe out the skillet again.

    Spray the skillet with cooking spray (olive oil spray) in a large skillet. Add the onion and green pepper and cook over moderately low heat until lightly browned, about 15 minutes.

    Meanwhile, roast the red peppers directly over a gas burner or under a preheated broiler, turning occasionally, until charred all over. Transfer the peppers to a plate and let stand for 10 minutes. Discard the charred skin, stems and seeds and cut the red peppers into 1/2-inch dice.

    Add the chicken stock to the onion and green pepper and simmer over moderate heat for 5 minutes. Add the tomatillos, tomato, garlic, cayenne and the roasted red peppers and simmer over moderate heat for 10 minutes.

    Season the sauce with salt and pepper and pour into 2 large baking dishes. Set the chicken breasts/or favorite parts on top of the sauce, skin side up. Bake for about 25 minutes, or until the chicken is deeply browned and cooked through. Scatter the scallions and cilantro over the chicken and serve.

    Make ahead: The chicken can marinate for up to 2 days. The onion and pepper sauce can be refrigerated for up to 2 days.

    Yield: 12 servings



    <--Candace & Christina rock!

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    Pollo Fundido

    For Filling
    1 med red onion
    1 red pepper
    1 green pepper
    2 lbs boneless chicken breasts
    1/4 teaspoon ground cumin
    1/4 teaspoon chili powder
    12 small flour tortillas
    2 cups vegetable oil
    garlic, salt, pepper, hot sauce (to taste)

    For Sauce
    1/2 pkg cream cheese
    1/2 cup sour cream
    1 jalapeño
    1/4 cup half-and-half
    1 tsp chopped garlic
    1 cup grated jack/cheddar cheese blend

    1. Dice peppers, onion, and chicken
    2. Cook chicken, add seasonings
    3. Add vegetables and cook until veggies are soft
    4. Remove from heat
    5. Heat deep fryer (if you have one), otherwise, heat 2 cups of vegetable oil in stock pot or deep frying pan
    6. Fill tortillas with chicken mixture and roll (Tip: warm tortillas first to make them easier to work with). Close with toothpicks.
    7. Place filled tortilla in deep fryer (or pan) and cook until crispy and brown.
    8. Remove from oil and place on paper towel to soak excess grease.
    9. Put the fried tortillas in a baking dish large enough to fit all 12.
    10. Preheat oven to 325 and prepare sauce.
    11. Put cream cheese, sour cream, half & half, garlic, and chopped Jalapeño into blender and mix until creamy.
    12. Spoon sauce over the filled tortillas.
    13. Sprinkle cheese on top
    14. Bake in oven until cheese has melted
    15. Serve!!
    Last edited by SPCN319; 01-12-2008 at 02:38 PM.

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    Taco Stuffed Pasta Shells

    16 jumbo dried pasta shells, prepared according to package directions, rinsed & drained
    1lb extra-lean ground beef
    1 package (1.25 oz) Taco Seasoning
    1C Water
    16oz Refried Beans
    4oz shredded cheddar cheese
    16oz Salsa
    1/4C green onions
    Sour cream (optional)

    Prep Time: 20 minutes
    Bake Time: 40 minutes

    Preheat oven to 350F. Cook beef in large skillet until brown; drain. Add seasoning mix & water; cook over low heat for 5 minutes or until thickened. Add beans and ¾ cup cheese; mix well. Spread 1/4 cup salsa over bottom of each of two 8 inch square (2 quart) baking dishes. Fill pasta shells with beef mixture; place half of shells in each baking dish, filled side up. Spoon remaining salsa over shells.

    If Freezing: cover one or both baking dishes with plastic wrap, then overwrap with foil. Label and freeze up to 2 months. (makes 4 servings)

    To Bake: Cover baking dish with foil. Bake for 40-45 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream. (makes 4 servings)

    TO BAKE FROZEN SHEELS: place baking dish in fridge overnight. Preheat oven to 375F. Remove plastic wrap; recover with foil. Bake 45-50 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream.

    Enjoy!
    Last edited by SPCN319; 01-12-2008 at 02:39 PM.

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    Stolen from chefkel...

    Crockpot Brown Sugar Chicken
    by Bean

    2 lbs boneless, chicken pieces (I use breasts)
    1 c. packed brown sugar
    2/3 c. vinegar
    1/4 c. lemon lime soda (Sprite)
    2-3 T. minced garlic (I use 3 cloves)
    2 T. soy sauce
    1 t. black pepper

    Place chicken in crockpot. Combine remaining ingredients, pour over chicken. Cover, cook on low for 6-8 hrs.

    Serve over rice or noodles.

    To thicken sauce, combine 1 1/2 T. cornstarch with 2 T. of water and add to the crockpot, cook on high for 30 minutes longer.



    Onion Pot Roast in the Crockpot

    This was absolutely wonderful! I added more garlic, and a can of diced tomatoes (undrained), and baby carrots closer to the end of cooking. I wanted lots of gravy for the chipotle smashed potatoes. I like lots of flavor and added more steak seasoning and garlic powder to the gravy while cooking.

    3-4 pound boneless chuck roast
    1-2 T steak rub
    black pepper to taste
    1-2 T olive oil
    1/4 cup water to deglaze pan
    2-3 large onions, peeled and thickly sliced
    1 cup beef stock, reduced to 1/2 cup (can use a can of beef broth, but be sure to reduce it)
    1/2 cup balsamic vinegar
    1/2 cup tomato sauce

    Trim as much fat as you can from roast, and cut if necessary to fit into Crockpot. Rub meat well with steak seasoning and black pepper. Heat heavy pan with small amount of olive oil and brown roast well on both sides. This will take a few minutes; don't rush the browning step.

    While roast browns put 1 cup beef stock in saucepan, bring to a boil and cook until reduced to 1/2 cup, then let cool slightly and mix in balsamic vinegar and tomato sauce. Peel onions and cut into thick slices. Deglaze pan with 1/4 cup water and add to sauce mixture.

    (You can stop at this point and refrigerate browned roast, cut onions and mixed sauce ingredients and then put them in the Crockpot when you go to work in the morning. Don't refrigerate them in the crockery liner. Having the meat start out cold will add several hours to the cooking time, which will be good if you're cooking it all day while you're away.)

    Place onions in bottom of Crockpot. Put meat on top of onions and pour beef stock mixture over. Set Crockpot to low and cook 6-8 hours, until beef is tender. The meat might be partly submerged in liquid after this much time. (If I am home, I might turn the meat once or twice. Remove meat from crockpot and cover with foil to keep warm. Drain liquid from Crockpot and remove as much of the fat as you can with fat separator or skimmer. Cook down liquid by about 1/3, and serve sauce with meat and onions.


    Fritolicious

    2# lean ground beef, browned and drained
    1 onion, diced, browned with ground beef
    2 cans regular corn -OR- 1 20-oz. frozen corn
    2 cans pinto beans
    2 cans diced tomatoes
    1 can kidney beans
    1 can Rotel
    1 pkg. dry ranch dressing mix
    1 pkg. dry taco seasoning

    Toppings and Bottoms!
    Package of Fritos
    shredded cheese
    black olives
    diced onion
    sour cream

    In a large dutch oven, brown the ground beef, drain, then add the diced onions, saute until translucent. Pour in all the cans with no draining. Transfer to a crock pot (we use our Nesco) and cook on low for 6-8.

    To serve, put Fritos in the bottom of your individual bowl, add the Fritolicious, then top with desired topings.

    Moo's Chicken~N~Rice

    4 cups cooked chicken, diced
    3 cups chicken broth
    8 oz. sour cream
    2 cups Minute Rice
    2 cans 'cream of soups' (chicken or mushroom or a combo of both)
    1 medium, sauteed onion (optional)
    2 tubes crushed Ritz crackers
    1 stick melted butter

    Cook the chicken, when cooled debone and dice. Mix with the broth, rice, soups and sour cream. Add sauteed onion, if using. Mix well. Place in a greased 9x13 casserole. Bake at 350 degrees for 20 minutes. Meanwhile, melt the butter and add to the crushed crackers. Mix. After 20 minutes, sprinkle over the partially cooked casserole. Bake an additional 15 minutes, until crackers are browned and casserole is bubbly.


    Couscous with Paprika & Veggies

    2 cups chicken broth (or veggie broth)
    2 t. paprika
    1/2 t. salt
    1/2 t. freshly ground black pepper
    1 cup couscous

    Boil broth, add paprika, salt & pepper, stir in couscous, cover remove from heat.

    1 T. olive oil
    1/2 c. red onion, chopped
    3 scallions, white & green parts cut into 1/4 inch rounds
    1 carrot, shredded
    1/2 c. red pepper, diced
    1/2 c. yellow pepper, diced
    1 tomato, diced
    1/4 c. fresh parsley, chopped

    Heat oil in large skillet, add red onion & scallions, saute until the onions begins to color, about 2 minutes. Add the carrot, peppers, tomato and saute for 2 to 3 minutes. Add parsley, remove from heat. Stir in couscous, serve at room temp. Can be refrigerated, return to room temp before serving.
    Last edited by SPCN319; 01-12-2008 at 02:39 PM.

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    Delicious Apple Dumplings
    These yummy treats are easy to make, easy to bake and easy on the pocketbook. Serve them warm with vanilla ice cream or a dab of whipped cream. Great for company any time of year.

    2 cans of large Crescent Rolls
    2 large Granny Smith apples, cut into 1-inch slices
    2 cups sugar
    2 sticks butter or margarine, softened
    2 tsp cinnamon
    1 tsp vanilla1
    12-ounce can Mountain Dew

    Peel and cut the apples. Roll one piece of apple in each triangle-shaped Crescent Roll. Place in 9 x 13-inch baking pan. In a small bowl, mix sugar, butter, cinnamon and vanilla together. Spoon this mixture over each Crescent Roll. Pour Mountain Dew over top and bake at 350 degrees F for 45 minutes. Serve warm or cold. Makes approximately 6-8 servings.
    Last edited by SPCN319; 01-12-2008 at 02:39 PM.

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    Again, from chefkel...

    Oreo Balls

    1 package (8 oz.) cream cheese, softened
    4 cups crushed Oreo cookies (1lb 2oz. pkg)
    2 cups chocolate baking chips
    1 tablespoon shortening

    On high speed of an electric mixer, beat cream cheese until light and fluffy. Add cookies and beat until well combined. Refrigerate 2 hours until chilled enough to roll.

    Roll dough into 1" balls. Over a double boiler, melt chips and shortening until smooth. Dip balls into mixture and thoroughly coat. Place on wax paper to harden. Store in refrigerator.


    YUMMMMMMMMMMMMMMMMMMMMMMMMMMMM

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