RECIPES (please remove siggys first)

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RECIPES (please remove siggys first)

White Bean Soup

Ingredients

* 1 Tbs. olive oil
* 1 large shallot, finely chopped (1/3 cup)
* 1 pkg. (32 oz.) reduced-sodium chicken broth
* 1 can (14.5 oz.) diced tomatoes with basil, garlic, and oregano
* 1 medium zucchini, sliced and quartered
* 1 can (19 oz.) cannellini beans, rinsed and drained
* 2 Tbs. red-wine vinegar
* Garlic-bread knots

Directions

1. In a large saucepan, heat oil over medium-high heat, then add shallot and cook 3 to 4 minutes or until tender. Stir in broth, tomatoes, zucchini, and beans. Bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender, about 10 minutes. Stir in vinegar.

2. Serve with garlic-bread knots.

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Apple Dip (so good you can eat it with a spoon)

8 oz cream cheese, softened
1/3 cup brown sugar
Mix together and let stand 15 minutes. Then add:
1/4 cup white sugar
1 teaspoon vanilla
6 oz toffee chips
Stir togeher and regrigerate 4-6 hours.

If you eat this the first day you make it, the toffee chips add a little crunch. If it's later on, the toffee chips dissolve more and it becomes more creamy, like caramel. Good either way. It'll last in your fridge for several weeks.

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Chicken Bundles

2 boneless, skinless chicken breasts, cooked and cut into small pieces (or I use 6 tenders--they cook faster)
4 oz. cream cheese, softened (I prefer "onion & chive" flavor)
1 Tblspn. butter
salt
pepper
1-2 Tblspn. chives (I omit, since I use the flavored cream cheese)
1 can crescent rolls
6 Tblspn melted butter
Italian breadcrumbs

Preheat oven to 375 degrees.
In a medium bowl, combine cream cheese, 1 Tblspn. butter, salt, pepper and chives (optional). Stir in chicken.
Separate crescent dough into rectangles (2 triangles pressed together so no holes are showing).
Spread each rectangle with 1/4 chicken mixture. Roll dough around mixture and pinch edges to seal.
Put melted butter in one small bowl, and bread crumbs in another.
Roll chicken bundles in butter and then in breadcrumbs. Place on ungreased baking sheet and bake for 20-25 minutes.
Serve with gravy. (I never do this, because I am not a huge gravy fan--and I don't tell Marc it's an option! Shhhh!)
Makes 4 chicken bundles--but can easily be adjusted for more!

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Black Bean Salsa

Recipe courtesy Paula Deen

2 (15-ounce) cans black beans, rinsed and drained
1 (17-ounce) package frozen whole kernel corn, thawed
2 large tomatoes, seeded and diced
1 large avocado, peeled and diced
1 small onion, diced
1/8 to 1/4 cup chopped fresh cilantro leaves
2 tablespoons lime juice
1 tablespoon red wine vinegar
Salt and pepper

Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper, or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.

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Broccoli and Cheese soup (just like you would get in a restaurant! SO good!)

* 1/2 cup butter
* 1 onion, chopped
* 1 (16 ounce) package frozen chopped broccoli
* 4 (14.5 ounce) cans chicken broth
* 1 (1 pound) loaf processed cheese food, cubed
* 2 cups milk
* 1 tablespoon garlic powder
* 2/3 cup cornstarch
* 1 cup water

DIRECTIONS

1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
2. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
3. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

Comments:

Mmmm, mmmm GOOD!!! I read all the reviews before making it and did a few "tweaks" to the recipe and I am blissfully happy with the results. Keeper recipe! Here are the "tweaks" that I made: I covered the broccoli with THREE cans of chicken broth instead of four. I used TWO bags (14 oz) of broccoli florets I used TWO lbs of Velveeta (actually I used the generic grocery brand, it was cheaper) Instead of mixing cornstarch with water, I mixed it with the FOURTH can of chicken broth.

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I have never tried this one but it sounds REALLY good and I am gonna make it really soon:

Sausage & Peppers over Pasta
Prep Time : 10min
Cook Time : 15min

INGREDIENTS:

* Sweet Italian sausage
* Onion, chopped
* Green Pepper, chopped
* Garlic
* Olive oil
* Cooked Ziti
* Parmesan Cheese

PREPARATION:
Saute onion, green pepper, and garlic in some olive oil, add chopped up sausage. Serve over pasta. Variation: add 1 can chopped tomatoes and season with some basil and oregano.

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This isn't really a FOOD recipe but I thought maybe someone could use it some day for a wedding or baby shower...ya never know! It sounds SOOO yummy!

Great White Punch

1 small can limeade
11 c. water
3 c. sugar

Combine all 3 ingredients and freeze at least 24 hours in advance (but obviously can be done LONG in advance).
Remove from freezer one hour before serving.
Break/cut into chunks and serve in punchbowl with 7-Up (1-2 liters)
**Can add food coloring before freezing if you want it to be a specific color to match "theme"

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Crockpot Cream Cheese Chicken

Ingredients:
* 4-6 chicken breasts
* 1 8-oz pkg cream cheese
* 1 packet Italian dressing
* 1 can cream chicken soup
* 1 stick butter

Mix everything into crock pot. Cut up chicken breasts into smaller pieces if desired. Cook 4-6 hours stirring occasionally. When done stir well so that everything is combined and serve over pasta or rice.

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Fruit Pizza

2 rolls sugar cookie dough--roll into a large circle and bake according to package directions

8 oz. cream cheese
1/2 can crushed pineapple, drained WELL
powdered sugar, to taste

Mix together and spread on top of cooled sugar cookie "crust"

Top the "pizza" with various fruits. Strawberries (or any berry), sliced kiwi, mandarin oranges, etc. all work well. If you arrange in a pattern, the pizza can be quite a pretty presentation--a real show-stopper!

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Got this one from Katie on my BB

Crock Pot Ribs by lilbug13

1 package baby back pork ribs- uncooked
1 bottle of your fave BBQ sauce

Put the ribs in the crock pot. Dump the bottle of BBQ sauce on top. Cook for 8 hours on low in the crock pot. The meat will be falling off the bone. It is soooo easy and so good!

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another from katie, she is brilliant Smile

Shredded BBQ Chicken Sandwiches by lilbug13

In the crockpot place 3-4 boneless chicken breasts. Pour a bottle of your favorite BBQ sauce on top. Cook for 4-6 hours on high or 6-8 on low.

Shred the chicken with a fork and serve on hamburger buns or sandwich rolls. YUMM!

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Taco Soup
*1 lb ground beef (cooked)


*2 16-oz cans kidney beans, drained and rinsed


*1 16-oz can tomatoes, undrained


*1 16-oz can whole corn, undrained


*1 15-oz can tomato sauce


*½ lrg onion, chopped


*1 pkg taco seasoning


*1 cup water


*1 tbs ranch dressing mix

Cook meat and drain, Add the rest of the ingredients except dressing mix. Simmer 15-20 minutes. Add ranch dressing mix before serving.

OR

Throw everything in the crock pot, cook for a few hours.

Note: This recipe freezes well! If you take one day and 2 or 3 pots of it, measure out portions into ziploc bags, you can freeze it and have taco soup whenever you want- just defrost and heat up.

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Tater-tot casserole

1 can cheddar cheese soup


1 can cream of mushroom soup (or chicken)


1 cup milk


1 cup grated cheddar cheese


1 lb ground beef


1 package frozen tater tots


Brown beef. Put meat into bottom of 9x13 casserole dish. Layer tater-tots over the meat. In a small bowl combine cheddar soup, mushroom soup and milk. Stir in grated cheese. Pour mixture over tater tots to cover. Cover with foil and bake at 450 until heated through (about 1- 1 ½ hours)

This also freezes well, prepare casserole in disposable aluminium pan and DO NOT COOK. Freeze, then cook it when you are ready to eat it.

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Chili Dip

1 can favorite Chili
1 8-oz pkg cream cheese

Mix both ingredients and heat over low heat, stirring often until cream cheese is all melted and chili is heated through. Serve as dip with tortilla chips or with quesadillas. Also yummy as a topping on baked potatoes.

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Party Bean Dip

*1 can refried beans
*16-oz sour cream
*16-oz guacamole
*2 cups shredded cheddar cheese
*1 tomato, diced
*1 can sliced black olives
*1 avocado, diced

Layer ingredients in order listed above in 11"x13" casserole pan (or similar sized pan). Eat with tortilall or pita chips.

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Strawberry Spinach Salad

4 cups fresh spinach
1 cup fresh strawberries
1/2 cup chopped pecans or walnuts

Dressing:
1/3 cup sugar
1/4 cup cider vinegar
1/2 tsp dehydrated minced onion
1/4 tsp paprika
1/2 tsp worcestershire sauce
1/4 cup vegetable oil
3 Tbs poppy seeds

Wash and trim spinach. Combinne with Strawberries and Nuts. Refrigerate. Combine sugar, vinegar, onion, paprika and worcestershire sauce in blender. process for 30 seconds. add oil and poppy seeds, process an additional 30 seconds. refrigerate. pour dressing over salad just before serving.

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Caramel Popcorn

1 cup sugar
3 Tbs water
2 tsp corn syrup
1 cup butter

Bring to boil in pan tilting pan back and forth to mix. Cook to a golden brown. Pour over popcorn and stir to mix. Break up clumps when cool.

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Dump Cake

1 yellow cake mix
1 can of crushed pineapple drained
1 can of pie filling of your choice
Bunch of butter

Mix the pineapples and fruit at the bottom of a cake pan. Spread dry cake mix over the top. Put daps of butter all over because the butter doesn't expand or anything so where the butter goes, the butter stays.
Cook for about 50minutes or so.

YUMMO

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Chicken Crunchies

2 packages Pillsbury Cresents
8 oz cream cheese, softened
3 chicken breasts boiled and shredded
1 medium onion, chopped
3 celery stocks, chopped
1 tb margarine or butter
bread crumbs
1 cube margarine, melted

Saute onion and celery in Tb margarine until softened. Mix in chicken and cream cheese and salt and pepper to taste.

Fold triangle cresents into square (fold long point in) and then roll out to a larger thin square/rectangle. Fill with a spoonful of chicken mixture and fold sides together and press edges to make into a pocket. Dip in melted butter and roll in bread crumbs. Bake at 350 for 30 minutes until golden brown. Serve with chicken gravy over.

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Broccoli Cheese Soup

2 cps potatoes, pealed and diced


1 cup broccoli. Chopped, cooked or frozen


2 cups water


1 cup celery, diced


½ cup onion, chopped


1 tsp parsley flakes


1 chicken bouillon cube


½ tsp salt


Dash of pepper


2½ cups milk


3 Tbsp flour


½ pound Velveeta cheese, cubed


In a large, saucepan combine first 9 ingredients, mix well and cover, simmer until vegetables are tender, about 15 minutes. Mix flour and milk stirring until smooth and add to saucepan, cook until thickened, stirring often. Just before serving add the Velveeta cheese and stir until melted.




Makes about 4 servings.




You may double the recipe or add more broccoli as desired. Don’t make in a crock pot but you may put it in one to keep warm.

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Teriyaki Chicken Wings

2 lbs Chicken wings raw (I substitute chicken breast cut up in 2 inch strips because I don't like bones or skin!)
1 c cornstarch
1/4 teaspoon garlic powder
1/4 teaspoon salt
3 large eggs
1 1/2 c sugar
1/2 c water
6 Tablespoons ketchup
1/2 c pineapple juice
1 teaspoon salt
4 Tablespoons Soy Sauce
1/2 c vinegar

Mix cornstarch, salt, and garlic powder in small bowl. In another small bowl beat eggs. Dip chicken wings/pieces in dry mixture then in the egg. Fry battered wings in oil in large frying pan until cooked through. Arrange chicken in a 9x13 baking pan. Mix remaining ingredients in a pot on the stove and cook until bubbly. Pour sauce over wings and place them in oven. Bake at 350 degrees until bubbly (at least 20 minutes).

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Mom's Cake Brownies
2 c flour
2 c sugar
3 1/2 T cocoa, unsweetend powder
1/2 c margarine
1 c water
1/2 c vegetable oil
1/2 c buttermilk
2 large eggs
1 t Baking soda
1 t vanilla

Mix flour, sugar and cocoa together
In a saucepan, boil margarine, water and vegatable oil and then add the dry ingredients.
Add buttermilk, eggs, baking soda, and vanilla. Mix well.
Pour mixture into a greased & floured jelly roll pan
Bake at 360 degrees for 20 minutes.

(see frosting recipe below!)

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Frosting for Mom's cake brownies

1/2 c margarine
6 T Milk
3 1/2 T Cocoa, unsweetend powder
1/2 package of powdered sugar
1 t Vanilla
1/2 c walnuts (mom would sometimes leave these out because we were picky children!)

In a saucepan melt margarine and then add milk, cocoa, powdered sugar (1 lb), and vanilla. Stir well. If desired, add chopped walnuts.

Spread frosting over cooled brownies.

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Swiss Cheese Chicken

8 Chicken Breasts
8 Slices of swiss cheese
1 can cream of chicken soup
1/4 c water
2 c seasoned stuffing mix
1/3 c margarine, melted

Arrange chicken in shallow baking pan and place 1 slice of cheese over each piece. Stir soup and water together. Spoon evenly over chicken. Coarsely crush stuffing mix and sprinkle over top. Drizzle with melted butter. Bake, uncovered, at 350 degrees for 50-55 minutes or until done. Serve with rice.

It may be served with additional hot cream of chicken soup, diluted with milk!

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I'm part of a Facebook Group called "Good Eats" which my friend made. Heather, you should join it! There's some good recipes on there. Just look it up, or look under my groups to find it.

Here is a great one that I made last week. It was SO delectable!

Chicken Roll Ups

2 cups cubed chicken
8 oz cream cheese
1/4 cup minced onion
1/4 celery
melted butter
Bread crumbs
Crescent rolls (like the ones Pillsbury makes)

Mix together chicken, cream cheese onion and celery. Put 1 Tbsp on each section of the crescent rolls. Tuck dough around the meat mixture and roll up to seal. Roll in melted butter then bread crumbs. Bake at 35 for 15 min.

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This is from the Kraft What's Cooking Magazine!

Easy Chinese Stirfry

1 tsp oil
1 lb (450 kg) pork tenderloin, cut into thin slices
2 carrots, sliced
1/4 cup Kraft Signature Sweet Onion Vinaigrette Dressing
1 Tbsp. hoisin sauce
2 Tbsp. water
1 green onion, thinly sliced

Heat oil in large skillet on medium-high heat. Add meat and carrots; stir-fry 5 min.

Stir in dressing, hoisin sauce and water. Stri-fry 7 min. or until carrots are crisp-tender.

Add onions; cook 1 min.

Serve over hot cooked angel hair pasta or rice.

*This was quite yummy! I will say that there wasn't quite enough sauce, so I would add a little more dressing or hoisin sauce if you want your noodles or rice to be saucy enough. You could also add snow or sugar snap peas to this recipe. Also, I used regular Italian salad dressing rather than go out and buy a special kind, and it was just as good.

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Chicken Pot Pie

2 pie crusts, one pressed into pie tin
3 chicken breasts boiled and cubed or 2 cans meat of choice
1 small chopped onion
2 medium potatoes peeled cubed and boiled until softened but still firm--drain but reserve about 1 c of water with potatoes (to make gravy)
1 cup frozen peas and carrots
2 packages chicken gravy mix

Mix together, place in pie crust. Place 2nd pie crust on top and pinch edges together. Bake 1 hour or until crust is golden brown. Serve with Gravy on top.

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Squash Casserole
------------------------------
2 T butter
1 lb. zucchini,sliced
1 lb. yellow squash, sliced
1 can cream of chicken(condensed)
1 carton sour cream(I only use half a carton)
1 can sliced mushrooms, drained
1/2 cup butter melted
1 package stuffing(I used chicken stuffing)

Preheat oven to 350; grease casserole dish and set aside. In large skillet, heat 2 T butter; cook zuccini and squash until just tender; season with salt and pepper if desired. Add soup, sour cream and mushrooms, mixing well. In large bowl combine stuffing mix and melted butter. Pour half the stuffing mix into baking dish. Layer squash mixture over stuffing, then pour the remaining stuffing mix over squash. Bake uncovered for 30-35 min.

*This is super good, even if you aren't a squash fan. Next time I make this I think I will add some cooked chicken tenders to the squash mixture to make it more of a meal than a side dish.

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Teriyaki Sauce ---
This is good as a marinade for bar b que chicken or for chicken that you cook in the oven.

-----------------------------------------
2/3 C. Soy Sauce
1/2 C. Oil
2 T Molasses
2 tsp. accent
2 tsp. ginger
2 tsp. dry mustard
3/4 tsp garlic powder

You mix everything and then pour on top of chicken that is uncooked in a baking dish. I let it sit a few hours in the fridge, turning the chicken over a few times. Then you can either cook on the grill, or during these cold months in the oven 375 for like 20-30 min...(not really sure I just keep checkin!) It is so dang good! I serve it with cheesy potatoes usually.

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Potstickers

1/2 pound ground pork
1/4 cup finely chopped scallions
2 tablespoons finely chopped red bell pepper
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
35 to 40 small wonton wrappers
Water, for sealing wontons
3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock, divided
Preheat oven to 200 degrees F.
Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.

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STUFFED JUMBO PASTA SHELLS
Sauce as with spaghetti
CHEESE FILLING:
2 lbs. ricotta or cottage cheese
1/2 lb. Mozzarella cheese, grated
2 eggs
1/2 c. Parmesan, grated
1 tsp. salt
1/4 tsp. pepper
1 tsp. parsley
Preheat oven to 350 degrees. Prepare pasta shells. Bring water to boil and then add pasta, boil pasta approximately 15 minutes.
Prepare cheese filling. Beat eggs; add ricotta, Mozzarella, and Parmesan cheese; mix in seasonings. Using a large casserole dish, layer sauce, meat, and pasta shells which are stuffed with the cheese filling. Bake 45 minutes.

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Quiche Lorraine
1 frozen pie shell
4 strips of bacon
1 onion, thinly sliced
8 ounces of Swiss cheese, cut up in chunks
1/4 cup of Parmesan cheese
4 eggs, lightly beaten
1 cup of heavy cream
1 cup of milk
1/4 teaspoon of nutmeg
1/2 teaspoon of salt
1/4 teaspoon of pepper
Bake pie shell 5 minutes at 450ºF. Cook bacon. Take out. Pour off fat and cook onion until transparent. Crumble bacon put in shell. Put onion on top of bacon; Swiss cheese and Parmesan cheese next. Combine (mix) next 6 ingredients and pour on top of cheese in pie shell. Bake 15 minutes at 450ºF. Reduce to 350ºF. for another 20 minutes.

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Ok here's one I made up when I was 12ish (I got tired of my mom's mushroom soup meatloaf) though I'm sure it wasn't totally original:

Stuffed Peppers

1 pound ground beef
6 green bell peppers
2ish slices american cheese crumbled
2ish slices swiss cheese crumbled
2ish slices cheddar cheese crumbled
4 slices of bread (moistened with water and smushed up)
bread crumbs to taste
worstestershire (sp?) sauce
1 egg lightly scrambled

Mix all ingredients in bowl except bell peppers in bowl like you were making a meatloaf. Cut tops off bell peppers. Cut bell peppers in half, removing ribs and seeds. Break up ribs and put into beef mixture try to avoid putting in the seeds. Stir well again and stuff bell pepper halves with beef mixture. Cook on 350 for 45 - 60 minutes or until done, it just depends on the size of the peppers. I usually serve just with french fries or mashed potatoes.

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Cranberry Chicken------ so easy and so yummy

4-6 boneless skinless chicken breast
8 oz French Dressing
1 can WHOLE cranberry sauce
1 pack Lipton onion soup mix

Mix last three ingredients, pour over chicken and bake and 375 for 40-45 minutes or until chicken is cooked through! Serve over rice

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BEEF AND MUSHROOM CASSEROLE
1 can cream of mushroom soup
1 (4 oz.) can sliced mushrooms
1 lg. envelope instant onion soup mix
1/2 c. milk
1 or 2 lbs. stew beef

Combine above and cook in crockpot on low 8 to 10 hours (can be thickened with 1 tablespoon flour and water mixture for thicker gravy). Serve over rice or egg noodles or elbow macaroni.

Serves 4.
Preparation time 5 minutes.
Cooking noodles 20 minutes.

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Chicken Enchiladas

2 (10 oz) cans cream of chicken or cream of mushroom soup
1 pint sour cream
1 medium onion chopped
1 can 4oz green chilies
4-6 boneless, skinless chicken breast cooked and cubbed
8-10 flour tortillas cut into bite size pieces
3/4 pound grated cheese

heat oven to 350 degrees
-mix soup, sour cream, onion, green chilies, olives in a large bowl.
-add cooked chicken
-place half the tortilla pieces in the bottom of a greased 9X13 pan
-spread half the chicken mixture over tortillas
-sprinkle some cheese over the chicken mixture
-repeat layers

Baked uncovered 45-60 minutes

I MAKE THIS ABOUT 1 A WEEK IT IS SO GOOD!!!!

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Easy sweet and sour meatloaf

1.5 pounds hamburger
3/4 cup rolled oats
3/4 cup milk
1 egg
1/4 cup diced onion
1 1/2 teaspoon of salt
1/4 teaspoon pepper

---Sauce---
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon mustard

Mix everything up and press into a greased casserole dish. Top with sauce and bake at 350 degrees for 1 hour!

OK I DOUBLE AND SOMETIME TRIPLE THE SAUCE, MIX SOME OF THE SAUCE INTO THE MEATLOAF AND THEN SPREAD THE REST ON TOP! Another favortie

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Crockpot Brown Sugar Chicken
Saturday, Feb 16, 2008

Very easy and super yummy:

3 or 4 large boneless, skinless chix breasts (could also use chicken parts)

1C brown sugar

2/3 C vinegar

1/4C sprite or 7-up

2-3T minced garlic

2T soy sauce

1 tsp pepper

Mix ingredients and pour over chicken in crock pot. Cook 6-8 hours on low. Thicken juice with a bit of cornstarch if you like. I serve with rice or noodles. I also double the recipe on the sauce - I like sauce, lol!!

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Baked Lime Chicken

About 8-10 chicken tenders
2 fresh limes
1 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 cube butter, melted
4 Tblspn. brown sugar
2 c. chicken broth

Grate lime peels and mix with brown sugar--set aside.
Squeeze lime juice from limes into large bowl and marinate chicken while preparing rest of ingredients.
Mix flour, salt and pepper together in pie plate.
Coat each marinated chicken tender with flour mixture and shake off excess.
Dip each floured chicken tender in melted butter.
Place chicken in 9 X 13 pan.
Sprinkle each chicken piece with lime zest/brown sugar mixture.
Bake COVERED at 350 degrees for 30 minutes.
Then pour chicken broth over the top and bake UNCOVERED for 20 minutes more.
Serve over couscous.

NOTE: I usually don't use the whole 2 c. chicken broth because I don't want the lime zest/brown sugar to "wash away." Instead, I make up the 2 c. broth, use what I want and then use the rest in making my couscous.

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This recipe is super easy and very delicious! *I've never added the sesame seeds and it still tastes great.*

Crunchy Oriental Chicken Salad
Courtesy of Betty Crocker

Prep Time: 10 min Cook Time: 5 min. Serves: 6

Ingredients:
2 Tbs. Butter
1 pkg Oriental-flavor ramen noodle soup mix
1 Tbs. veg. or sesame oil
2 C. cut-up cooked chicken
4 med. green onions, sliced (1/4 C.)
2 Tbs. sesame seed
1/4 C. sugar
1/4 C. white vinegar
1/2 tsp. pepper
1/4 C. Dry roasted peanuts or almonds
1 bag (16 oz.) Coleslaw mix
1 can (11 oz.) mandarin oranges, drained

Directions:
1. In skillet, melt butter over medium heat. Stir in seasoning packet from soup mix. Break block of noodles into bite-size pieces over skillet; stir into butter mixture.
2. Cook noodles 2 minutes, stirring occasionally. Stir in sesame seed. Cook about 2 min. longer, stirring occasionally, until noodles are golden. Remove from heat.
3. In large bowl, mix sugar, vinegar, oil, and pepper. Add remaining ingredients and noodle mixture and mix well. Serve immediately.

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I've got bunches of recipes I've been typing up for my cousin who is doing a family recipe book! Here are some of my faves!

TRUFFLES
11 oz. milk chocolate (I use 1 12 oz. bag chips)
1/3-2/3 c whipping cream (add more depending on how soft you want the middle, but to start with only use 1/3)
¼ tsp flavoring (I’ve used coconut, mint, and done plain chocolate)
11 oz. milk chocolate or 1 bag chips for dipping


In a saucepan, mix 11 oz. chocolate and whipping cream and melt. Add flavoring and whip until smooth. Let chill in refrigerator for 1 hour (or until you get to it). Shape into balls. Freeze chocolate balls until hard. Dip in melted chocolate. Let set and enjoy, but be careful because they are addictive!
***You can also try a peanut butter fudge version by using peanut butter with just a little bit of whipping cream

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BOSTON CREAM PIE MINIS (so easy and so, so yummy!)


1 box yellow cake mix (2 layer size), plus ingredients to make mix
1 c cold milk
1 sm pkg (4 serv.) Jell-O instant vanilla pudding
1 ½ c thawed cool whip
4 squares Baker’s semi-sweet baking chocolate


Preheat oven to 350˚. Prepare cake batter. Bake in 24 greased muffin cups as directed on the pkg. Cool.


Pour milk into large bowl. Add dry pudding mix. Beat 2 min. or until well blended. Let stand 5 min. to thicken. Meanwhile, using a serrated knife, cut cupcakes horizontally in half. Gently stir ½ cup of the Cool Whip into the pudding. Spoon about 1 Tbsp. of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.


Microwave remaining 1 cup Cool Whip and the chocolate in small bowl on HIGH for 1 ½ min. or unitl chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Frost each cupcake with about 1 ½ Tbsp of the chocolate mixture. Refrigerate at least 15 min. before serving. Store leftover cupcakes in refrigerator.

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BERRY STUFFED FRENCH TOAST
1-8 oz pkg cream cheese, softened
½ c sour cream
18+ slices sourdough bread (or any white bread you want to use)
½ c raspberry jam (or any fruit jam)
1 tsp vanilla
6 eggs (I usually only use 3)
¼ c half and half cream (I use milk)
1 ½ tsp cinnamon (I never measure the cinnamon)
Powdered sugar and berries for garnish, optional


Beat cream cheese and sour cream together in a small bowl. Spread 3 Tbsp cream cheese mixture on half the slices of bread. (I never measure this out either—I just eyeball it and it usually goes a lot further). Combine jam and vanilla in a small bowl. Spread over cream cheese mixture. Top with remaining bread to make a sandwich.
In a shallow bowl, beat together eggs, cream and cinnamon. Dip both sides of sandwich in egg mixture and cook like French toast. Cut in half diagonally. Sprinkle with powdered sugar and garnish with berries (opt.).
You can eat with syrup, but it makes it REALLY rich

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NO PEEK CHICKEN
6 chicken breasts 1 ¾ c rice (not instant)
2 c water 1 can cream of mushroom soup
1 can cream of celery soup 1 pkg. dry onion soup mix (Lipton)
1 pkg frozen mixed vegetables salt and pepper, to taste


Season and brown chicken on both sides. In a large bowl combine the water (you may only want to add half of the water at first), soups, dry soup mix, salt and pepper and blend well. When mixture is smooth, stir in rice. Place in a greased 9x13 casserole dish. Place the chicken on top of the rice and spread the mixed vegetables on top of the chicken. Cover. Bake at 400˚ for 45-60 minutes, or until hot and bubbly and chicken is cooked all the way through.

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FAST FAMILY FAJITAS
1 medium green bell pepper 1 envelope Lipton onion soup mix
1 medium red bell pepper ½ c water
4 chicken breast halves ½ c salsa
2 tsp vegetable oil, divided 12 (7-8) inch flour tortillas
1 garlic clove, pressed/minced
Optional toppings: guacamole, additional salsa, shredded cheese, sour cream


Cut bell peppers into ½ inch strips. Cut chicken into thin strips. Heat stir-fry skillet over medium-high heat. Add 1 tsp oil and chicken. Stir-fry 3-4 minutes or until chicken is no longer pink. Remove from skillet; set aside. Add remaining oil, bell peppers and crushed garlic; stir fry 1-2 minutes or until vegetables are crisp-tender. Add chicken, soup mix, water and salsa to bell pepper mixture. Cook and stir 2-3 minutes or until heated through. To serve, place chicken mixture in center of tortillas. Serve with your choice of toppings.

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BBQ PORK SANDWICHES
2 lb pork loin 3 Tbsp soy sauce
2 c ketchup 2 tsp spicy brown mustard
1 clove garlic, minced 1 Tbsp lemon juice
½ c brown sugar (packed) 1 can crushed pineapple
1 tsp salt


Roast pork in crock pot. In medium sauce pan, mix remaining ingredients and simmer until mixed well. Shred pork. Add sauce. Simmer 30 minutes to 1 hour. Serve on buns.

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LISA’S CHICKEN ALFREDO
4 cubed and cooked chicken breasts 2-3 Tbsp flour
2 c chicken broth (I make my own) 1 ½ c grated mozzarella
1-8oz. pkg cream cheese 2 tsp parsley
¼ c grated parmesan bow tie pasta
1/8-1/4 tsp nutmeg


Mix all ingredients except chicken and pasta, being careful when adding the flour so as to prevent lumps. Mix in cooked chicken and cooked pasta. Yummy!

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PARMESAN CHICKEN
½ c Italian bread crumbs
½ c shredded parmesan cheese
1 egg
5 chicken breasts


Mix bread crumbs and cheese; set aside. Beat egg. Dip chicken pieces in egg, then in bread crumb mixture, turning over to coat both sides. Place chicken in a greased baking dish. Bake at 350˚ for 30 minutes, or until chicken is cooked through. Top with mozzarella and melt. Then top with marianara sauce, optional. So easy and so yummy!

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CHICKEN SALAD


1 c grapes, halved 1 tsp salt
2-3 cans chicken, shredded ½-1 c whipping cream
1 c celery, chopped ½ c mayo
½ c slivered almonds, opt.


Whip cream. Mix in mayo and salt. Mix in with other ingredients. Serve on lettuce and roll or croissant or French bread.

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FRENCH BREAD HAMBURGERS
1-2 lbs hamburger
1 onion, chopped
Salt and pepper, to taste
Dash garlic salt/powder
1-2 cans cream of mushroom soup
1 cup milk
French bread, cut in half lengthwise
shredded cheese


Cook hamburger and onions. Season meat with salt and pepper and garlic. Set aside. Gut the French bread (pull out the meat of the bread) and break into pieces. Mix bread crumbs, meat, soup and milk. Place in hollowed bread. Bake at 350˚ for 15-20 minutes. Top with grated cheese and return to oven until melted.

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this is my all time favorite food!!!

Chinese Peas
3 TBL Salad Oil ½ Cup chopped onions (green)

1 cup diced pork streaks ½ cup chopped celery

salt & pepper ½ cup mushrooms

2 tsp. sugar 1 pkg. frozen peas

2 tsp. soy sauce 1 cup stock or bullion (chicken)

½ tsp. corn starch
Heat oil until bubbly hot and add pork strips, salt & pepper, cornstarch, sugar, and soy sauce.

Cook over high heat, stirring until each piece is evenly browned. The next part can be cooked for 2 to 3 minutes to maintain the crisp of the vegetables. Like Stir fry. Add onion, mushrooms, celery, stock and peas.

To thicken the stock, mix 2 tsp. cornstarch to ½ cup cool water and pour into pan with mixture. Stir until shinny and transparent . If necessary you can add more seasonings to taste.
Serve over rice, will feed 6 .

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