Sunday, November 30, 2008
Takes about 30 min start to finish, less if you start the pasta sooner rather than later.
1 8oz can tomato sauce
1 lb hamburger (I use 93/7)
1 pkg oyster crackers1 8oz pkg shredded cheese (mexican blend is good)
1 packet of McCormicks chilli seasoning (hot is best but original works, mild also)
1 pkg spaghetti (I use the wheat it actually tastes better than the regular stuff)
1st off throw the raw (yes raw) hamburger into a 4-8qt pot that has a lidthen pour in the tomato paste with an extra half can of water to rinse the extra sauce out, set on medhigh heat stirring until the meat has browned and the sauce has been absorbed (will look kinda like texas chilli at this point), now add in the packet of chilli seasoning (I add in a shake or 3 of red chillis)stir everything and then set on low heat. (15 min or until pasta is ready, or you can simmer longer for better texture.Boil the spaghetti like you normaly do during the simmer phase of the chilli.Once the spaghetti is done place a normal portion onto the plate or bowl, throw on a bit of cheese, then some of the chilli and a bit more cheese, toss some oyster crackers along the side and there you have it.
1 large casserole dish and a 2-4 qt pot needed and a large frying pan
1 lb hamburger (97/3)
6-8 large potatoes (enough for 10 servings if you use instant)
1 stick of butter
1 slice of velveta cheese
4 cloves of garlic
1 8oz package of cheese (colby etc)
1 can cream of mushroom
dehydrated onion bits or chopped medium onion
warm up the oven, 375 will do. peel, dice and boil potatoes. . . brown hamburger while hamburger is browning, in a seperate pan pour in evoo add in grated/crushed garlic and dehydrated onion bits cook until the onions turn clear.once that is done and the hamburger is brown toss in the garlic mixture and the cream of mushroom mix thouroughly and set on very low heat on the side.Once the potatoes are done, drain throw in the cheese on the bottom, potatoes and then butter, mix until its almost to the creamy point, with just a little lumpiness. . . coat the casserole dish with a 1/4" layer of potatoes all the way up the sides and bottom throw into the oven for 15 min or until the top layer starts to turn brown!once that is done, add in the hamburger mixture, then a layer of shredded cheese, then cover the whole thing with the rest of the potatoes, cover with shredded cheese. change the oven from bake to broil (high) toss in the casserole and let it melt the cheese on top. serve while hot and if you have a taste for spicy add in some tabasco and enjoy!
one lb hamburg
1 chopped onion
cook and drain fat.
add 1 can diced tomatoes, 1 can rotel, 1 pkg taco seasoning, 1 pkg hidden valley ranch dry mix, 1 can of corn, 1 can ranch beans, couple cans or more of water. Simmer 30 minutes.
1 head cabbage, med to large
1-1 1/2 lbs uncooked hamburg
3 cups uncooked rice, I use minute rice
spaghetti sauce or ketchup
1. core cabbage
2. place cabbage in large pan of water so water covers it
3. bring water to boil
4. as cabbage leaves loosen from head and become slightly limp, remove them from pan carefully..don't tear them
5. cook rice
6. mix cooked rice , raw hamburg and egg together in large bowl
7. cut away hard part of cabbage leaves
8. place 1 or 2 tbs rice and meat mixture in cabbage leaf and roll up
9. placerolled cabbage leaves in baking pan rolled side down
10. spoon sauce or ketchup over each pic
11. add water[1/2 inch or so] to pan, cover and place in preheated 350 oven for 1 hour
*if you like it spicy, spice accordingly
heat 2 tbs oil in pan. Saute 1/4 cup chopped onion and 1/4 cup chopped celery. Add frozen or thawed broccoli. Steam and stir till soft. Add 8 oz velveeta or cheese whiz, 1 cup water, 1 cup minute rice 1 can cream of chicken soup and 1/2 cup milk. Cook till bubbly. pour into casserole and bake uncovered 20 minutes at 350 degrees.
4 chicken breasts, skinned, split and boned
2 tbsp butter
2 cloves minced garlic
salt and pepper to taste
I sprinkle cayenne pepper on it too……[ground red pepper powder]
8 slices of tomato
2 avacados, peeled and sliced
8 slices swiss cheese
put chicken between 2 pieces of wax paper and pound the chicken. Melt 2 tbsp butter with garlic and brush on meat. I spray it with garlic pam, and put chopped garlic on the chicken. Season with red pepper, salt and pepper. Grill turning occasionally and basting with butter until golden brown. top each breast with 1 tomato slice, 3-4 avacado slices and i slice swiss cheese. put under grill for 60 seconds to melt cheese. serves 4
1 can crescent rolls
1 pound sausage
2 cups grated cheddar cheese
line bottom of baking dish with the crescent rolls….rolled out flat. Brown and drain sausage. Beat eggs and mix with the sausage. Pour into baking dish over rolls. Sprinkle cheese over the top. Bake 350 for 30-35 minutes.
1/4 cup margarine
1/4 cup crisco
3/4 cup sugar
3 mashed rotten bananas
1 t vanilla
1 1/4 cup flour
1 t baking soda dissolved in 2 tablespoons water
1/2 cup chopped nuts
1/4 t cinnamon
mix all ingredients. Bake 400 degrees for 40 minutes.
1 cup cubed cooked chicken
1 pkg, about 9 ounces, frozen mixed vegetables, thawed ..i use canned vegall
1 can campbells 98% fat free cream of chicken soup
1/2 cup milk
1 cup bisquick reduced fat baking mix
preheat oven to 400 degrees. In 9 inch pie plate or a square baking dish mix chicken, vegetables and soup. Mix milk, egg and bisquick in a bowl. Bake 30 minutes or till golden brown. Serves 4
1 box of pillsbury hot roll mix, or frozen bread dough
1 medium onion, chopped
bell pepper, chopped
1/2 of a large head of cabbage, shredded
1 lb hamburger
salt and pepper
cheddar cheese, four 1/2 inch slices
[I use greek seasoning too]
make the hot roll mix according to directions on box, or if you use frozen bread dough thaw according to directions on package. meanwhile, cook the hamburg. Add the onion and cabbage and bell pepper till soft. Add salt and pepper to taste. Pat dough into a long snake shape. Divide dough into fourths. Roll out and fill with hamburg/cabbage mixture. Fold the bottom and top edges of the dough into the center, seal and fold outer edges and place fold side down on greased cookie sheet or baking tray. [fold kind of like a burrito] bake at 350 degrees for 20-25 minutes or until bread is golden brown. remove from oven and cut each sandwich horizontally through one side. lift bread top and place cheese on top of meat. serve immediately. good with ketchup or hot sauce. can also use left over roast beef.
16 ounce crushed pineapple in bowl..don't drain. Sprinkle pistachio pudding mix over it and mix. Fold in pecans. Fold in 8 ounces of cool whip. Fold in mini marshmallows. Refrigerate till set..a couple hours or overnight.
chicken, whole or jboneless breasts….boil chicken until tender
1 cup sifted flour
2 t baking powder
1/2 t salt
1/2 cup milk
2 T salad oil or chicken gracy or chicken broth from cooking the chicken
prepare stewed chicken…..place chicken in a pot with water to cover it. Add parsley, celery, onions, carrot, salt and pepper. when chicken is almost tender, sift together flour, baking powder and salt. Combine milk and oil, and add to dry ingredients. Stir just enough to moisten. Drop from tablespoon directly onto the chicken in the boiling stock. Cover tightly and return to boiling. reduce heat...DON'T LIFT COVER! simmer 12-15 minutes. remove dumplings and chicken to hot platter. keep hot while preparing chicken gravy. [makes around 10 dumplings]
strain broth from stewed chicken. Measure 1 quart of broth into a medium saucepan. Heat to boiling. Combine 1 1/2 cup flour and 1 cup of cold water. Gradually add to boiling broth, mixing well[with a whisk]. Cook, stirring constantly till thick and bubbly. season with 1 1/2 t salt and 1/8 t pepper. pour over chicken and dumplings. garnish with parsley. 6-8 servings
2 cups diced celery
1 can cream of chicken soup
1 can water chestnuts, sliced
30 butter crackers, like ritz or hi ho
1 stick butter
mix first 3 ingredients. Melt butter and crumble crackers, and mix in the butter. Spread over celery mixture. Sprinkle with almonds. Bake uncovered at 350 degrees for 15-20 minutes, until brown and crusty.
2 c cranberry juice
2 c orange juice
1/2 tsp whole allspice
1/4 tsp whole cloves
4 cinammon sticks (4 inches long)
Put juice in a percolator pot and put spices in top. Allow to run through a cycle and serve hot.
Can be kept in the referigerator and reheated in the microwave.
* If you do not have a percolator pot, just boil juices in a big pot with spices in a cheesecloth bag (makes them easier to remove)
Saturday, November 29, 2008
1 cup brandy1/2 cup lemon juice2/3 cup frozen lemonadeconcentrate2/3 cup orange juice2 (750 milliliter) bottles dry redwine1 cup triple sec2 lemon, sliced into rounds2 orange, sliced into rounds2 lime, sliced into rounds1/2 cup white sugar (optional)16 maraschino cherries4 cups carbonated water (optional)
In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.
Dissolve the sugar in the boiling water (I sometimes go a little easier on the sugar because I like mine a little less sweet). Cool and add all the other ingredients.It keeps in the fridge for a long time. To drink it, just put about an inch of concentrate in the bottom of a tall glass and fill it up with cold water. Adjust to your liking.Just some more info about the above recipe...Tartaric acid and Citric acid are white powders. I've made it without tartaric acid before, but you really need the citric acid for the recipe to work. I have trouble finding these things here, but where I ended up getting them was the PHARMACY of all places! In a small bottle. It says right on the side of the bottle "good for use in lemonade" so I'm not sure why they sell it at the pharmacy, but oh well!I also since was able to order in citric acid from a local bulk food place. He had to special order it which meant I had to buy the entire 2 or 3 kg bag, which was the smallest quantity he could order! I don't have to buy it ever again.
5 lemons5 limes5 oranges3 quarts water1 1/2 to 2 cups sugar depending on taste
Squeeze the juice from four of the lemons, limes, and oranges. Pour into galloon container. Thinly slice remaining fruit and set aside for garnish. (If I am just making this for the house I just juice the additional fruit as well) Add water and sugar to juices. Mix well. Store in the refrigerator. Serve with ice and fruit garnish.
MEATBALLS: 1 lb. ground beef 2 c. white bread crumbs 1 pkg. dry onion soup 1 egg 1 tsp. dried parsley flakes MAGIC SAUCE: 1 jar Heinz Chili Sauce 1 med. jar grape jelly
Meat balls: Mix all ingredients. Shape into balls and arrange in baking dish. Bake at 350 degrees for 30-45 minutes. Don't overbake. Then: Mix magic sauce in crock pot. Put meatballs in sauce. Heat for about 1 hour before serving. (If meatballs were made and refrigerated the night before, give yourself at least 2 hours of crockpot time before serving.) SO YUMMY!
4 Green Onions Diced12 ounces of Budding Beef Diced3 8oz countainer of cream cheese1 tablespoon of accent1 tablespoon of garlic powder1 tablespoon of worstcheshire sauce3 dashes of tabasco sauce
ProcedureMix all ingredients and form into a ball
for those of you that want to be Ms Martha and make your own pizza dip dippers, you can make these!24 Slices of French bread, cut 1/4 inch thick2 tablespoons of olive oilPreheat oven to 375 degrees. Place bread slices on pan, lightly brush tops with olive oil. Bake 10-12 minutes or until lightly browned.
This is my standby recipe for when I need to bring a dip to a party.Note: I use lowfat cream cheese and sour cream but you can use any kind you like.1 pkg frozen chopped spinach, thawed1 pkg dried onion soup mix (vegetable soup mix would work too)8 oz pkg of low fat cream cheese16 oz container of low fat sour creamchopped onion (optional)chopped red or green pepper (optional)
Defrost and pat dry the chopped spinach. Combine all ingredients and let chill for several hours. I usually throw in chopped veggies for some crunch, whatever I have lying around the house. I serve in a hollowed out bread bowl to make people think it was a lot of work ;) Good with crackers, bread or veggies.Enjoy!Kathleen
1/2 cup chopped onion
8 oz. cream cheese, softened
1/3 cup half and half
1 tsp. hot sauce (or more to taste)
1 (11oz) can Rotel
1 pickled jalapeño, chopped2 cups shredded cheddar
1 jar marinated artichoke hearts, drained and chopped (do not rinse)
2 (10 oz.) pkgs. frozen spinach, thawed and drained
1 cup chopped fresh tomato
Salt and pepper, to taste
Saute onion in a bit of butter. Set aside. Beat cream cheese with electric mixer until smooth. Add half and half, hot sauce, and Rotel and beat until incorporated. Stir in onion, jalapeño, cheddar, artichokes, spinach, and tomato. Season with salt and pepper to taste. Pour into dish and bake at 350 for 30 minutes. (You can mix together ahead of time and cook just before serving.)
For the crock pot, I would follow the instructions above, putting the dip into the crock instead of the baking dish. Let it go on low for a couple of hours until everything is nice and bubbly!
1 pkg frozen spinach (10oz), thawed and drained1 pkg Zesty Italian Dressing1 cup mayo1 cup sour cream1 pkg (8oz) shredded mozarella cheese
Mix the mayo and sour cream together until combined. Add the dry seasoning and mix well. Add the spinach and then the cheese mixing after each addition. I like them with Wheat Thins, but James loves them with Tortilla Chips
1 28oz(big) can of HUNT"S Whole Tomatoes
2-5 fresh jalapenos(seeded) depending upon how hot u like it!!!!
2-3 cloves garlic
1/2 small yellow onion
Handful of cilantro to taste
1 tsp salt
1/2 tsp pepper
Throw it in a blender and blend to whatever consistency appeals to you.* The most important part of the recipe is to use only Hunt's tomatoes
1 1/2 pounds Fuji apples (about 3 large), peeled, halved, cored
1/2 cup minced green onions
2 tablespoons minced seeded jalapeño chiles
1/2 cup fresh lemon juice
2 tablespoons honey
4 teaspoons (packed) finely grated lemon peel
Coarsely grate apples into strainer set over large bowl. Press and turn apples to drain off excess juices. Transfer apples to medium bowl; stir in green onions and chiles. Whisk lemon juice, honey, and lemon peel in small bowl to blend; mix into apples. Season salsa to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)
It's good with food not with chips but good nonetheless
2 Cans of petite diced tomatoes (I use Red Gold)1 Can of petite diced tomatoes with green chilis (Red Gold again)2 Tablespoons of lemon juice1 Fresh Jalepeno Pepper Chopped (I use the jar already presliced, just use your own judgement)1/3 Cup chopped cilantro (I tend to use a little more!)1/2 large yellow onion chopped1 clove of garlic
Toss everything in blender until smooth, chill and serve!
Cheese Ball (makes 2 - I cut it in half)2 pkg cream cheese (8 oz) softened2 cups shredded cheddar cheese1 pkg dry ranch dressingParsley or nuts (optional)
Once you soften the cream cheese mix in the ranch dressing. Once mixed well add in the shredded cheese and mix well. Form into two cheese balls. Roll in parsley or nuts depending on which you prefer. I usually don't roll it in anything. Refrigerate covered in cling wrap into ready to serve.
Pepperoni Bread1 loaf frozen bread dough (thawed) - roll out flatMix:1 egg1 tsp oregano1 tsp basil1 tsp garlic salt
spread the mixture on the bread dough - saving a littlespread pepperoni's and 8 oz of your favorite cheeseRoll up and shape like a half moon. Brush rest of egg mixture on the outside.Bake at 350 for 1/2 hour.
1 package of cream cheese (8 ounces)1 Teaspoon of Italianseasoning1 cup shredded mozzarella cheese3/4 cup of grated parmesan cheese1 can of pizza sauce (8 ounces)1/4 cup of diced bell pepper
Preheat oven to 350 degrees. Combine cream cheese and seasoning mix. Spread onto bottom of small oven safe dish of some type, lol.combine mozzarella and parmesan cheese. Sprinkle half of the cheese mixture over the cream cheese mixture. Top with pizza sauce, spreading evenly. Sprinkle with remaining mozzarella cheese mixture. Top with bell pepper.Bake 15-20 minutes or until bubbly!Yield: 2 1/2 cupsJust a thought, you could also use green olives to top with dip with or black olives. Whatever you want!I serve with italian toast!
Here's the dip that is always "requested" of me at get-togethers.
1 medium onion
½ cup margarine
2 10oz packages chopped broccoli (thawed and excess water squeezed out)
1 can cream of mushroom soup
1 bar (8 oz) cream cheese - softened
6 ounces sharp cheddar cheese
3 – 4 drops Tabasco sauce
2 tsp chopped garlic
2 tsp lemon juice
1 tsp Worcestershire sauce
1 tbs mayonaisse (optional)
salt to taste
pepper to taste
Sauté the onion and garlic in margarine over low heat until soft but not brown. Remove from heat and stir insoup, add broccoli and all other ingredients and mix it up. Put in casserole dish and bake at 350 for 20 minutes or until cheese melts. OR put in crock pot and cook on low for 3 hours. Serve hot w/ assorted crackers.
Cheese Dip - super easy1 (3 lb) box Velveeta or American cheese2 cans kidney or red beans1/2 onion, diced really small1 lb. hamburger, browned and drained1 small can tomato sauce2 cans diced chilis
Brown and drain hamburger and onion together. Put all ingredients together in a crockpot - cook 4-6 hours on low, stirring often.
1/2 cup ricotta cheese1 tsp Italian seasoning1/4 tsp salt1/2 cup shredded moz cheese1/2 cup diced pepperoni1/4 cup grated parmesan cheese1/4 cup chopped mushrooms1/4 cup chopped green pepper2 tbl chopped onion1 package crescent rolls1 jar (14 oz) pizza sauce, warmed
in a small bowl, combine the ricotta, Italian seasoning, and salt. Stir in the moz, pepperoni, Parmesan, mushrooms, green pepper and onion. Seperate crescent dough into four rectangles; seal perferations.Spread cheese misture over each rectangle to with in 1/4 in of edges. Roll up jelly roll style, starting with the short side. Cut each into four slices.Place cut side down on greased baking sheets. Bake at 375 for 10-15 minutes or until golden brown. Serve warm with pizza sauce.
1 package of large soft tortillas2 packs ofcream cheese1 pack of dry ranch dressing3 green onions chopped4 oz of diced black olivesJar of diced pimentos2 packs of budding ham
Heat cream cheese to soften. Mix cream cheese and ranch dressing packet together. Spread mixture onto tortillas and sprinkle remaining ingredients. Roll like a burrito and wrap in saran wrap. Refrigerate at least 3 hours before serving. (I normally make them the evening before) When ready to serve, cut into 1 inch pieces.
Tuesday, November 25, 2008
1/3 cup honey
2 tablespoons soy sauce
1 tablespoon brown sugar
2 tablespoons sesame oil
2 tablespoons balsamic vinegar
2 (3/4 pound) pork tenderloins
1 clove garlic minced
DIRECTIONS:1. Preheat oven to 450 degrees F 2. In a bowl, whisk together the honey, soy sauce, brown sugar, sesame oil, balsamic vinegar and garlic.3. Place the pork tenderloins in a roasting pan and roast 15 minutes in the preheated oven. 4. Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F , and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 160 degrees F
1 can corn (drained)
2-3 cans black beans (drained)
2 avocadoes (cube) Make sure they are pretty soft. You may want to use just one.
1 C. stewed tomatoes
1/2-1 small onion, chopped
1 large jar Picante sauce (mild-medium)
1 small can sliced black olives (drained).May omit for you guys that don't like olives.
1 tsp. minced garlic
1 tsp. lemon juice
1 Tbsp. honey
1/2-1 tsp. chilci powder tabasco to taste (one or two shakes)
Mix together, refrigerate, ENJOY!!!!!!!!!!!!! Just a heads up, it makes a lot!
1 pkg graham crackers
1 c. brown sugar
1 c. butter1 c. milk chocolate chips or Hershey's Kisses or ...
Line a jelly roll pan with aluminum foil.
Lay graham cracker in pan-upside down.
(The crackers do not need to meet.)
Cook the brown sugar and butter.
Boil for three minutes.
Spread on graham crackers and cook at 350 for 8-10 minutes.
It will look real bubbly. Take out of oven and let sit for 1-2 minutes until the bubbles go down. Sprinkle chocolate chips on top. Let melt for 2-3 minutes-spread. Refrigerate.