Corn Chex® cereal provides a tasty crust to these cheesy baked appetizers that are made using macaroni.
Prep Time: 25 Min
Total Time: 50 Min
Makes: 12 servings
1 cup uncooked gluten-free elbow macaroni
3 cups Corn Chex® cereal, finely crushed
2 1/2 cups shredded Cheddar cheese (10 oz)
5 tablespoons unsalted butter, melted
1 tablespoon gluten-free flour blend
1 cup whole milk, warmed
1 egg yolk, slightly beaten
1/4 teaspoon salt
1 egg white, beaten until stiff but not dry
1. Cook and drain macaroni as directed on package.
2. Move oven rack to lower third of oven. Heat oven to 350ºF. Lightly grease 12 regular-size muffin cups.
3. In medium bowl, mix crushed cereal, 1 cup of the cheese and 4 tablespoons of the melted butter. Divide mixture among muffin cups; press firmly in bottom and up sides of cups with spoon.
4. In 3-quart saucepan, stir together remaining 1 tablespoon melted butter and flour blend with whisk; cook over medium heat 1 minute. Gradually stir in warmed milk with whisk; cook and stir about 5 minutes or until thickened. Remove from heat; stir in 1 cup of the cheese until melted. Stir in cooked macaroni, egg yolk and salt. Fold in beaten egg white. Spoon about 1/4 cup mixture into each crust-lined cup. Top with remaining 1/2 cup cheese.
5. Bake about 20 minutes or until golden and puffed. Cool 5 minutes; remove from pan. Serve warm.
Tuesday, December 28, 2010
Friday, December 24, 2010
BANANA BREAD
This one is my family's favorite and its from better homes cookbook and the streusel topping is delicious.
2 c all purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 salt
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
2 egss, beaten
2-3 ripe bananas
1 c sugar
1/2 c cooking oil
1/4 c chopped walnuts
1. Preheat oven to 350 and grease and butter loaf pan. In large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
2. In medium bowl combine eggs, banana, sugar, and oil. Add egg mixture to flour mixture. Stir just until moistened and fold in walnuts. Pour into prepared pan and sprinkle with streusel nut topping. Optional.
3. Bake for 1hr or until wooden toothpick inserted comes out clean. Cool in pan for 10 min and remove from pan. Cool completely on rack and wrap.
Stresuel topping:
1/4 c brown sugar
3 tbsp all purpose flour
2 tbsp butter
I use a food processor and mix everything and then I add 1/3 cup chopped walnuts and sprinkle on bread before baking.
Enjoy!
2 c all purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 salt
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
2 egss, beaten
2-3 ripe bananas
1 c sugar
1/2 c cooking oil
1/4 c chopped walnuts
1. Preheat oven to 350 and grease and butter loaf pan. In large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
2. In medium bowl combine eggs, banana, sugar, and oil. Add egg mixture to flour mixture. Stir just until moistened and fold in walnuts. Pour into prepared pan and sprinkle with streusel nut topping. Optional.
3. Bake for 1hr or until wooden toothpick inserted comes out clean. Cool in pan for 10 min and remove from pan. Cool completely on rack and wrap.
Stresuel topping:
1/4 c brown sugar
3 tbsp all purpose flour
2 tbsp butter
I use a food processor and mix everything and then I add 1/3 cup chopped walnuts and sprinkle on bread before baking.
Enjoy!
Monday, December 20, 2010
CHAMPURRADO
Recipe Ingredients:
12 cups Water, divided
3 Cinnamon Sticks
1 1/2 cups Masa harina flour (mexican corn flour)
1 1/2 cups Packed sugar or
2 large Piloncillo chunks (mexican brown sugar)
1 oz. (half of 2-oz.bar) Nestle unsweetened chocolate baking bar
2 tsp. Vanilla Extract
Recipe Instructions:
Combine 8 cups water and cinnamon in large saucepan bring to a boil. Place remaining water and flour in blender container cover. Blend until smooth. Pour mixture through fine mesh sieve into cinnamon water mixture. Bring to a boil. Reduce heat to low; cook, stirring constantly with wire whisk, for 6 to 7 minutes or until mixture is thickened. Stir in sugar, chocolate and vanilla extract. Cook, stirring frequently, for 4 to 5 minutes or until chocolate is melted and flavors are blended very well. (You can use milk instead of water if you want)
12 cups Water, divided
3 Cinnamon Sticks
1 1/2 cups Masa harina flour (mexican corn flour)
1 1/2 cups Packed sugar or
2 large Piloncillo chunks (mexican brown sugar)
1 oz. (half of 2-oz.bar) Nestle unsweetened chocolate baking bar
2 tsp. Vanilla Extract
Recipe Instructions:
Combine 8 cups water and cinnamon in large saucepan bring to a boil. Place remaining water and flour in blender container cover. Blend until smooth. Pour mixture through fine mesh sieve into cinnamon water mixture. Bring to a boil. Reduce heat to low; cook, stirring constantly with wire whisk, for 6 to 7 minutes or until mixture is thickened. Stir in sugar, chocolate and vanilla extract. Cook, stirring frequently, for 4 to 5 minutes or until chocolate is melted and flavors are blended very well. (You can use milk instead of water if you want)
SHRIMP TOSTADAS
Recipe Ingredients:
1 lb. cooked shrimp
1 3/4 . ready diced tomatoes, drained
1 C. chopped white onion
1/2 C. serrano chiles chopped
1/4 C. chopped fresh cilantro
3 tbs. vegetable oil
1/2 cup of lime juice fresh
1 3/4 C. Refried Beans with jalapenos
1 pack. Tostada Shells
2 1/2 C. shredded romaine lettuce
Recipe Instructions:
Combine shrimp, tomatoes, onion, chiles,cilantro, vegetable oil and lime juice in medium bowl, cover. (May be prepared ahead and refrigerated.) Spread about 2 tablespoons beans over each tostada shell. Top with lettuce and shrimp mixture as much as you want. Optional: top with some ranchero cheese and sour cream.
1 lb. cooked shrimp
1 3/4 . ready diced tomatoes, drained
1 C. chopped white onion
1/2 C. serrano chiles chopped
1/4 C. chopped fresh cilantro
3 tbs. vegetable oil
1/2 cup of lime juice fresh
1 3/4 C. Refried Beans with jalapenos
1 pack. Tostada Shells
2 1/2 C. shredded romaine lettuce
Recipe Instructions:
Combine shrimp, tomatoes, onion, chiles,cilantro, vegetable oil and lime juice in medium bowl, cover. (May be prepared ahead and refrigerated.) Spread about 2 tablespoons beans over each tostada shell. Top with lettuce and shrimp mixture as much as you want. Optional: top with some ranchero cheese and sour cream.
Traditional Mexican recipes
So I thought I'd share some recipes that are traditions in our family during this holiday season. I have great memories of my grandma and mom cooking and sharing these wonderful foods. I'm so glad that now as a mom I can pass these recipes to my children and hope they enjoy eating them as much as I did growing up. No wonder when the New Year rolls around we have to hit the gym hardcore. haha. Its all worth it.
BUñUELOS
Recipe Ingredients:
3 cups flour, sifted twice
1 tbsp baking powder
1 tbsp salt
1 tbsp sugar
2 eggs
1/2 cup fresh orange juice
1/2 cup butter or margarine
oil for frying
Recipe Instructions:
In a large bowl, mix flour, baking powder and salt.In a small bowl, beat one tbsp sugar, eggs and butter. Stir in juice. Add juice mixture to flour. If dough is too dry, add a few more drops of milk. Knead dough until it is very smooth. Shape into 20balls. Cover and let stand for 30 minutes. Heat oil one-inch deep in large skillet to 360 F.Roll each ball out on a lightly-floured board into very thin six-inch circle. Fry buñuelos until golden brown, turning once. Drain on absorbent towels. Sprinkle with sugar-cinnamon topping while warm.
3 cups flour, sifted twice
1 tbsp baking powder
1 tbsp salt
1 tbsp sugar
2 eggs
1/2 cup fresh orange juice
1/2 cup butter or margarine
oil for frying
Recipe Instructions:
In a large bowl, mix flour, baking powder and salt.In a small bowl, beat one tbsp sugar, eggs and butter. Stir in juice. Add juice mixture to flour. If dough is too dry, add a few more drops of milk. Knead dough until it is very smooth. Shape into 20balls. Cover and let stand for 30 minutes. Heat oil one-inch deep in large skillet to 360 F.Roll each ball out on a lightly-floured board into very thin six-inch circle. Fry buñuelos until golden brown, turning once. Drain on absorbent towels. Sprinkle with sugar-cinnamon topping while warm.
Thursday, December 9, 2010
Chocolate Cereal Snack Mix
from "Crispix Mix Sweet Minglers"
6 cups cereal (I used Rice Chex)
1 cup semi-sweet chocolate chips
1/4 cup peanut butter
1 cup powdered sugar
Melt chocolate chips in a microwavable bowl for one minute. Remove and stir. Return to the microwave for thirty seconds, stir until chocolate chips are all melted. Add peanut butter and stir until smooth. Add cereal and stir to coat. Add powdered sugar to a gallon size ziplock bag, add chocolate covered cereal. Seal and shake to cover. Store in an airtight container.
So many varieties and makes a great Christmas goody.
6 cups cereal (I used Rice Chex)
1 cup semi-sweet chocolate chips
1/4 cup peanut butter
1 cup powdered sugar
Melt chocolate chips in a microwavable bowl for one minute. Remove and stir. Return to the microwave for thirty seconds, stir until chocolate chips are all melted. Add peanut butter and stir until smooth. Add cereal and stir to coat. Add powdered sugar to a gallon size ziplock bag, add chocolate covered cereal. Seal and shake to cover. Store in an airtight container.
So many varieties and makes a great Christmas goody.
Tuesday, September 28, 2010
PUMPKIN CUSTARDS W/PEPPERY PECANS
Ingredients
2 eggs, lightly beaten
1/2 of a 15-ounce can (scant 1 cup) pumpkin
3/4 cup whipping cream, half-and-half, or light cream
1/4 cup packed brown sugar
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 cup Peppery Pecans
1/4 cup maple syrup
Directions
1. Preheat oven to 350 degrees F. In a medium bowl, combine eggs, pumpkin, cream, brown sugar, pumpkin pie spice, and salt. Beat with a wire whisk until smooth.
2. Place four 6-ounce custard cups in a 2-quart square baking dish. Divide pumpkin mixture among cups. Place baking dish on an oven rack. Pour boiling water into baking dish around cups to a depth of 1 inch.
3. Bake for 45 to 55 minutes or until a knife inserted near the centers comes out clean. Remove cups from water; cool on a wire rack. If desired, cover and chill for 1 to 8 hours.
4. To serve, unmold custards onto four dessert plates. Sprinkle with Peppery Pecans and drizzle with maple syrup. Makes 4 servings.
Peppery Pecans: Preheat oven to 325 degrees F. Line a 9x9x2-inch baking pan with foil; lightly coat foil with nonstick cooking spray. In a medium bowl, combine 1 cup broken pecans, 3 tablespoons granulated sugar, 2 tablespoons light-color corn syrup, and 1/4 teaspoon cayenne pepper. Spread nuts in the prepared baking pan. Bake for 15 minutes, stirring twice. Spread on a piece of greased foil to cool. Break into clusters. Store in an airtight container at room temperature for up to 24 hours. Use to top puddings, ice cream, or salads. Makes about 1 cup.
2 eggs, lightly beaten
1/2 of a 15-ounce can (scant 1 cup) pumpkin
3/4 cup whipping cream, half-and-half, or light cream
1/4 cup packed brown sugar
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 cup Peppery Pecans
1/4 cup maple syrup
Directions
1. Preheat oven to 350 degrees F. In a medium bowl, combine eggs, pumpkin, cream, brown sugar, pumpkin pie spice, and salt. Beat with a wire whisk until smooth.
2. Place four 6-ounce custard cups in a 2-quart square baking dish. Divide pumpkin mixture among cups. Place baking dish on an oven rack. Pour boiling water into baking dish around cups to a depth of 1 inch.
3. Bake for 45 to 55 minutes or until a knife inserted near the centers comes out clean. Remove cups from water; cool on a wire rack. If desired, cover and chill for 1 to 8 hours.
4. To serve, unmold custards onto four dessert plates. Sprinkle with Peppery Pecans and drizzle with maple syrup. Makes 4 servings.
Peppery Pecans: Preheat oven to 325 degrees F. Line a 9x9x2-inch baking pan with foil; lightly coat foil with nonstick cooking spray. In a medium bowl, combine 1 cup broken pecans, 3 tablespoons granulated sugar, 2 tablespoons light-color corn syrup, and 1/4 teaspoon cayenne pepper. Spread nuts in the prepared baking pan. Bake for 15 minutes, stirring twice. Spread on a piece of greased foil to cool. Break into clusters. Store in an airtight container at room temperature for up to 24 hours. Use to top puddings, ice cream, or salads. Makes about 1 cup.
Tuesday, June 1, 2010
MINI TACOS
Ingredients
24 wonton wrappers
1 pound lean ground beef
1 (1.12 ounce) package Pace® Dry Taco Seasoning Mix
2 tablespoons Pace® Picante Sauce
1/2 cup Pace® Chunky Salsa
1 cup shredded Mexican blend cheese
Directions
1.Preheat oven to 425 degrees F.
2.Press wonton wrappers into mini-muffin cups.
3.Cook beef in skillet until browned. Drain off fat. Stir in taco seasoning mix and picante sauce.
4.Spoon beef mixture into wonton cups. Top with salsa and cheese.
5.Bake about 8 minutes or until wontons are golden brown.
6.Serve immediately with additional salsa. Garnish with sour cream and sliced ripe olives if desired. Makes 24 appetizers.
24 wonton wrappers
1 pound lean ground beef
1 (1.12 ounce) package Pace® Dry Taco Seasoning Mix
2 tablespoons Pace® Picante Sauce
1/2 cup Pace® Chunky Salsa
1 cup shredded Mexican blend cheese
Directions
1.Preheat oven to 425 degrees F.
2.Press wonton wrappers into mini-muffin cups.
3.Cook beef in skillet until browned. Drain off fat. Stir in taco seasoning mix and picante sauce.
4.Spoon beef mixture into wonton cups. Top with salsa and cheese.
5.Bake about 8 minutes or until wontons are golden brown.
6.Serve immediately with additional salsa. Garnish with sour cream and sliced ripe olives if desired. Makes 24 appetizers.
Tuesday, March 30, 2010
Mustard Maple Glazed Ham
Ingredients
Serves 25 to 30
1 (18-pound) whole bone-in, fully cooked, smoked ham, room temperature
1/2 cup champagne vinegar
1 cup maple syrup
2/3 cup country-style Dijon mustard
2 tablespoons apricot jam
Pinch of coarse salt
Freshly ground black pepper
Directions
1.Preheat oven to 350 degrees. Line a roasting pan with heavy-duty aluminum foil.
2.Rinse ham under cool running water. Pat dry and wrap with parchment paper-lined aluminum foil; place in prepared roasting pan. Transfer to oven for 4 1/2 hours.
3.Meanwhile, in a small saucepan, heat vinegar over medium-high heat until reduced to 2 tablespoons, about 6 minutes. Add maple syrup, mustard, jam, and salt; season with pepper. Cook, whisking, until well combined, about 2 minutes. Set glaze aside.
4.Remove ham from oven and uncover. When cool enough to handle, cut off rind using a sharp knife. Slice off most of the fat, leaving a 1/4-inch-thick layer. Score fat on top of ham in a pattern of 1- to 2-inch diamonds.
5.Brush ham evenly with one-third of the glaze and return to oven. After 20 minutes, brush ham again with half the remaining glaze. Cook for 15 minutes and brush with remaining glaze. Continue baking ham until an instant-read thermometer inserted into thickest part of ham reaches 145 to 150 degrees, about 15 minutes more.
6.Transfer to a cutting board. Let ham cool 30 minutes before carving.
From The Martha Stewart Show, March 2010
Serves 25 to 30
1 (18-pound) whole bone-in, fully cooked, smoked ham, room temperature
1/2 cup champagne vinegar
1 cup maple syrup
2/3 cup country-style Dijon mustard
2 tablespoons apricot jam
Pinch of coarse salt
Freshly ground black pepper
Directions
1.Preheat oven to 350 degrees. Line a roasting pan with heavy-duty aluminum foil.
2.Rinse ham under cool running water. Pat dry and wrap with parchment paper-lined aluminum foil; place in prepared roasting pan. Transfer to oven for 4 1/2 hours.
3.Meanwhile, in a small saucepan, heat vinegar over medium-high heat until reduced to 2 tablespoons, about 6 minutes. Add maple syrup, mustard, jam, and salt; season with pepper. Cook, whisking, until well combined, about 2 minutes. Set glaze aside.
4.Remove ham from oven and uncover. When cool enough to handle, cut off rind using a sharp knife. Slice off most of the fat, leaving a 1/4-inch-thick layer. Score fat on top of ham in a pattern of 1- to 2-inch diamonds.
5.Brush ham evenly with one-third of the glaze and return to oven. After 20 minutes, brush ham again with half the remaining glaze. Cook for 15 minutes and brush with remaining glaze. Continue baking ham until an instant-read thermometer inserted into thickest part of ham reaches 145 to 150 degrees, about 15 minutes more.
6.Transfer to a cutting board. Let ham cool 30 minutes before carving.
From The Martha Stewart Show, March 2010
Maple-thyme biscuits
Ingredients
Makes 16
1/2 cup maple syrup
3 sprigs fresh thyme, plus 1 tablespoon fresh thyme leaves
4 cups all-purpose flour, plus more for kneading
4 teaspoons baking powder
1 tablespoon sugar
1 heaping teaspoon coarse salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces, chilled
1 1/4 cup buttermilk, well shaken
Butter, for serving
Directions
1.Preheat oven to 450 degrees with racks set in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.
2.In a small saucepan, mix together maple syrup and thyme sprigs; bring to a simmer over medium-low heat. Remove from heat and let maple syrup glaze cool to room temperature.
3.In a large bowl, whisk together flour, baking powder, sugar, salt, baking soda, and thyme leaves. Add butter and cut into flour mixture using a pastry cutter or blend using your fingers until pea-sized lumps remain.
4.Make a well in the center and add buttermilk. Stir using a fork or wooden spoon until large clumps form; do not allow a dough to form in the bowl. Turn mixture out onto a lightly floured work surface, and using lightly floured hands, knead two or three times just until a dough forms.
5.Pat dough into a 1-inch-thick square. Using a sharp knife, cut 2-inch-square biscuits and transfer to prepared baking sheet, spacing 2 inches apart. Brush tops with maple syrup glaze; reserve remaining glaze for serving. Transfer to oven and bake until golden brown, about 12 minutes. Serve warm with butter and remaining maple syrup glaze.
From Martha Stewart Show
Makes 16
1/2 cup maple syrup
3 sprigs fresh thyme, plus 1 tablespoon fresh thyme leaves
4 cups all-purpose flour, plus more for kneading
4 teaspoons baking powder
1 tablespoon sugar
1 heaping teaspoon coarse salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces, chilled
1 1/4 cup buttermilk, well shaken
Butter, for serving
Directions
1.Preheat oven to 450 degrees with racks set in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.
2.In a small saucepan, mix together maple syrup and thyme sprigs; bring to a simmer over medium-low heat. Remove from heat and let maple syrup glaze cool to room temperature.
3.In a large bowl, whisk together flour, baking powder, sugar, salt, baking soda, and thyme leaves. Add butter and cut into flour mixture using a pastry cutter or blend using your fingers until pea-sized lumps remain.
4.Make a well in the center and add buttermilk. Stir using a fork or wooden spoon until large clumps form; do not allow a dough to form in the bowl. Turn mixture out onto a lightly floured work surface, and using lightly floured hands, knead two or three times just until a dough forms.
5.Pat dough into a 1-inch-thick square. Using a sharp knife, cut 2-inch-square biscuits and transfer to prepared baking sheet, spacing 2 inches apart. Brush tops with maple syrup glaze; reserve remaining glaze for serving. Transfer to oven and bake until golden brown, about 12 minutes. Serve warm with butter and remaining maple syrup glaze.
From Martha Stewart Show
Tuesday, March 16, 2010
Kid friendly smores
INGREDIENTS
1 pkg. big marshmallows
1 small pkg. semi-sweet chocolate pieces
1 box of graham crackers (you only need 2 pkgs.) crumbled
enough skewer for marshmallows
Put a skewer in each marshmallow and freeze for 3hrs. on baking sheet. Once ready melt chocolate and get marshmallows out of freezer and dip in chocolate and roll in graham crackers.
1 pkg. big marshmallows
1 small pkg. semi-sweet chocolate pieces
1 box of graham crackers (you only need 2 pkgs.) crumbled
enough skewer for marshmallows
Put a skewer in each marshmallow and freeze for 3hrs. on baking sheet. Once ready melt chocolate and get marshmallows out of freezer and dip in chocolate and roll in graham crackers.
Thursday, February 25, 2010
FROG EYE SALAD
1/2 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 (8-ounce) can crushed pineapple, undrained
1 (20-ounce) can pineapple chunks in its own juice, undrained
2 (11-ounce) cans mandarin orange segments, drained
1 egg, beaten
2 teaspoons lemon juice
1 1/3 cups (8 ounces)Acine di Pepe Pasta, uncooked(I use couscous)
3 1/2 cups (8 ounces) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries (optional)
In medium saucepan, stir together sugar, flour and salt.
Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.
Top with remaining whipped topping; garnish with cherries, if desired.
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 (8-ounce) can crushed pineapple, undrained
1 (20-ounce) can pineapple chunks in its own juice, undrained
2 (11-ounce) cans mandarin orange segments, drained
1 egg, beaten
2 teaspoons lemon juice
1 1/3 cups (8 ounces)Acine di Pepe Pasta, uncooked(I use couscous)
3 1/2 cups (8 ounces) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries (optional)
In medium saucepan, stir together sugar, flour and salt.
Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.
Top with remaining whipped topping; garnish with cherries, if desired.
CHICKEN AND RICE CASSEROLE
6 Boneless Skinless Chicken Breasts
2 Cans of Cream of Chicken Soup
1 Can of Cream of Celery Soup
1 Can of Cheddar Cheese Soup
1/2 Can Milk
1/2 Can Cooking Sherry
1/4 Cup Melted Margarine
2 Cups Long Grain Rice
1 Cup Grated Parmesan Cheese
Now For The Hard Part
In a large mixing bowl, open the 4 cans of soup and pour them in. Add the milk, sherry, margarine, and stir.
Pour the rice in the bottom of a 9x13 pan and pour 2/3's of the mixture over the rice. Mix the rice together with the soup mixture and add the chicken on top of the rice. Pour the remaining soup mixture on top of the chicken, and top with the parmesan cheese.
Bake at 275 degrees for 2 1/2 hours.
2 Cans of Cream of Chicken Soup
1 Can of Cream of Celery Soup
1 Can of Cheddar Cheese Soup
1/2 Can Milk
1/2 Can Cooking Sherry
1/4 Cup Melted Margarine
2 Cups Long Grain Rice
1 Cup Grated Parmesan Cheese
Now For The Hard Part
In a large mixing bowl, open the 4 cans of soup and pour them in. Add the milk, sherry, margarine, and stir.
Pour the rice in the bottom of a 9x13 pan and pour 2/3's of the mixture over the rice. Mix the rice together with the soup mixture and add the chicken on top of the rice. Pour the remaining soup mixture on top of the chicken, and top with the parmesan cheese.
Bake at 275 degrees for 2 1/2 hours.
FUNERAL POTATOES
Actual Recipe
Now, for the actual recipe, there are about as many variations to the recipe as there are people who prepare it.
1 Large bag of frozen shredded hash brown potatoes (not already browned, raw)
2 cans of cream of chicken soup
1 pint of sour cream
1 small bunch of green onions (just the green part cut really fine, I just use scissors!)
GOBS of grated cheese, I use cheddar/jack combination but any is fine. (what is a GOB? Oh about 2 large handfuls, but more is good too.)
Mix all ingredients in a large bowl, plop in a 9x13 pan and cook at 350 degrees for about ½ hour.
Optional: Crushed Corn Flakes on top, or Crushed Potato Chips, or Bread Crumbs W/melted butter etc, be creative.
Now, for the actual recipe, there are about as many variations to the recipe as there are people who prepare it.
1 Large bag of frozen shredded hash brown potatoes (not already browned, raw)
2 cans of cream of chicken soup
1 pint of sour cream
1 small bunch of green onions (just the green part cut really fine, I just use scissors!)
GOBS of grated cheese, I use cheddar/jack combination but any is fine. (what is a GOB? Oh about 2 large handfuls, but more is good too.)
Mix all ingredients in a large bowl, plop in a 9x13 pan and cook at 350 degrees for about ½ hour.
Optional: Crushed Corn Flakes on top, or Crushed Potato Chips, or Bread Crumbs W/melted butter etc, be creative.
Wednesday, February 3, 2010
CHEWY OATMEAL RAISIN COOKIES
2 1/4 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. butter, softened
1 1/4 c. brown sugar, packed
1/2 c. granulated sugar
2 eggs
1 tsp. vanilla
1/2 tsp. water
1 1/2 c. oats
2 c. raisins
Stir together flour, baking soda and salt. Cream butter with sugars until light and fluffy. Beat in eggs, vanilla and water. Slowly beat in flour mixture. Stir in oats and raisins. Press into average size ice cream scoop or 1/4 cup measure and drop onto foil-lined baking sheet about 2 inches apart. Lightly press down with fork into 3 inch circles. Bake at 350 degrees for 12 minutes. Do not over bake. Carefully transfer to baking racks. Cool. Store in airtight containers with slice of bread (change every 2 days) or freeze up to 1 month. Makes about 2 1/2 dozen
1 tsp. baking soda
1 tsp. salt
1 c. butter, softened
1 1/4 c. brown sugar, packed
1/2 c. granulated sugar
2 eggs
1 tsp. vanilla
1/2 tsp. water
1 1/2 c. oats
2 c. raisins
Stir together flour, baking soda and salt. Cream butter with sugars until light and fluffy. Beat in eggs, vanilla and water. Slowly beat in flour mixture. Stir in oats and raisins. Press into average size ice cream scoop or 1/4 cup measure and drop onto foil-lined baking sheet about 2 inches apart. Lightly press down with fork into 3 inch circles. Bake at 350 degrees for 12 minutes. Do not over bake. Carefully transfer to baking racks. Cool. Store in airtight containers with slice of bread (change every 2 days) or freeze up to 1 month. Makes about 2 1/2 dozen
Friday, January 15, 2010
Great winter pairing!
If you like unlimited soup, salad, and breadsticks from Olive Garden I found this recipe from Family Fun Magazine is a great alternative on a budget.
MEATBALLS
Ingredients
1/2 cup dried bread crumbs
1/2 cup Parmesan cheese, grated
2 tablespoons onion, minced
1 garlic clove, minced
2 tablespoons fresh parsley, minced
2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg, lightly beaten
1 pound ground beef
SOUP
2 tablespoons olive oil
1 small onion, finely chopped
1 celery rib, finely chopped
1 garlic clove, minced
5 cups chicken stock
1 cup crushed canned tomatoes in puree
X
Instructions
First, make the meatballs. Combine the bread crumbs, cheese, onion, garlic, herbs, and spices in a large mixing bowl. Use a fork to mix in the egg, then add the ground beef, mixing well with your hands. Shape the mixture into 1-inch balls (you should get about 4 dozen).
Heat a skillet coated with cooking spray or a small amount of vegetable oil. Place the meatballs in the skillet and cook them over medium-low heat for 8 to 10 minutes, turning them often so they brown evenly, until the centers are only slightly pink. (If you have more meatballs than you want to use, freeze the extras after cooking and you'll have some to toss into your next pot of soup.)
For the soup, heat the oil in a large saucepan or medium soup pot. Add the onion, celery, and garlic. Partially cover the pan and cook the vegetables over moderate heat for 8 to 10 minutes, stirring occasionally. Add the chicken stock, crushed tomatoes, and spices. Bring the soup to a simmer over medium-low heat, then add the pasta.
Keep the soup at a gentle simmer until the pasta is almost cooked, then transfer the meatballs to the pot and simmer gently for 3 minutes more to finish cooking the meatballs. Makes 6 servings.
CLASSIC TOSSED SALAD
Having two different lettuces, Romaine and red leaf, is a nice touch in this hearty tossed salad. And there's a nice balance of soft and crunchy: tomatoes and mushrooms to sesame seeds and almonds. Colorful too.
Prep Time: 20m
Cook Time: 10m
Ready in: 30m
Yield: 12 servings
Ingredients
1 cup blanched slivered almonds
2 tablespoons sesame seeds
1 head romaine lettuce, torn into bite-size pieces
1 head red leaf lettuce, torn into bite-size pieces
1 (8 ounce) package crumbled feta cheese
1 (4 ounce) can sliced black olives
1 cup cherry tomatoes, halved
1 red onion, halved and thinly sliced
6 fresh mushrooms, sliced
1/4 cup grated Romano cheese
1 (8 ounce) bottle Italian salad dressing
Directions
Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.
Nutrition Information
Servings Per Recipe: 12
Amount Per Serving
Calories: 250 cal Total Fat: 21.3 g Cholesterol: 19 mg
Sodium: 475 mg Carbohydrates: 9.1 g Fiber: 2.9 g
Protein: 7.5 g
GARLIC STICKS
Ingredients
Loaf of French bread
GARLIC BUTTER
4 tablespoons of butter or margarine
1 or 2 cloves of garlic
Optional: fresh parsley or basil
Instructions
For the garlic butter, blend 4 tablespoons of room temperature butter or margarine with 1 to 2 crushed garlic cloves using a food processor or electric mixer. For melted garlic butter, microwave the butter, then add the crushed garlic cloves. Mix in fresh basil or parsley to give the butter extra color and flavor.
Cut a loaf of French bread the long way and spread with garlic butter or brush with melted garlic butter.
Broil, cut side up, until brown. Cut into 1-inch slices
MEATBALLS
Ingredients
1/2 cup dried bread crumbs
1/2 cup Parmesan cheese, grated
2 tablespoons onion, minced
1 garlic clove, minced
2 tablespoons fresh parsley, minced
2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg, lightly beaten
1 pound ground beef
SOUP
2 tablespoons olive oil
1 small onion, finely chopped
1 celery rib, finely chopped
1 garlic clove, minced
5 cups chicken stock
1 cup crushed canned tomatoes in puree
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Instructions
First, make the meatballs. Combine the bread crumbs, cheese, onion, garlic, herbs, and spices in a large mixing bowl. Use a fork to mix in the egg, then add the ground beef, mixing well with your hands. Shape the mixture into 1-inch balls (you should get about 4 dozen).
Heat a skillet coated with cooking spray or a small amount of vegetable oil. Place the meatballs in the skillet and cook them over medium-low heat for 8 to 10 minutes, turning them often so they brown evenly, until the centers are only slightly pink. (If you have more meatballs than you want to use, freeze the extras after cooking and you'll have some to toss into your next pot of soup.)
For the soup, heat the oil in a large saucepan or medium soup pot. Add the onion, celery, and garlic. Partially cover the pan and cook the vegetables over moderate heat for 8 to 10 minutes, stirring occasionally. Add the chicken stock, crushed tomatoes, and spices. Bring the soup to a simmer over medium-low heat, then add the pasta.
Keep the soup at a gentle simmer until the pasta is almost cooked, then transfer the meatballs to the pot and simmer gently for 3 minutes more to finish cooking the meatballs. Makes 6 servings.
CLASSIC TOSSED SALAD
Having two different lettuces, Romaine and red leaf, is a nice touch in this hearty tossed salad. And there's a nice balance of soft and crunchy: tomatoes and mushrooms to sesame seeds and almonds. Colorful too.
Prep Time: 20m
Cook Time: 10m
Ready in: 30m
Yield: 12 servings
Ingredients
1 cup blanched slivered almonds
2 tablespoons sesame seeds
1 head romaine lettuce, torn into bite-size pieces
1 head red leaf lettuce, torn into bite-size pieces
1 (8 ounce) package crumbled feta cheese
1 (4 ounce) can sliced black olives
1 cup cherry tomatoes, halved
1 red onion, halved and thinly sliced
6 fresh mushrooms, sliced
1/4 cup grated Romano cheese
1 (8 ounce) bottle Italian salad dressing
Directions
Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.
Nutrition Information
Servings Per Recipe: 12
Amount Per Serving
Calories: 250 cal Total Fat: 21.3 g Cholesterol: 19 mg
Sodium: 475 mg Carbohydrates: 9.1 g Fiber: 2.9 g
Protein: 7.5 g
GARLIC STICKS
Ingredients
Loaf of French bread
GARLIC BUTTER
4 tablespoons of butter or margarine
1 or 2 cloves of garlic
Optional: fresh parsley or basil
Instructions
For the garlic butter, blend 4 tablespoons of room temperature butter or margarine with 1 to 2 crushed garlic cloves using a food processor or electric mixer. For melted garlic butter, microwave the butter, then add the crushed garlic cloves. Mix in fresh basil or parsley to give the butter extra color and flavor.
Cut a loaf of French bread the long way and spread with garlic butter or brush with melted garlic butter.
Broil, cut side up, until brown. Cut into 1-inch slices
Saturday, January 2, 2010
Creamy Potato and Vegetable Chowder
courtesy of Crisco:
1 tablespoon Crisco® Pure Olive Oil
1 medium onion, chopped
2 cloves garlic, minced
1 (16 oz.) bag frozen mixed vegetables for soup, thawed
2 (14 1/2 oz.) cans chicken broth
1 (12 oz.) canPET® Evaporated Milk
1 (3.75 oz.) package Hungry Jack Easy Mash'd Sour Cream and Chives Mashed Potatoes
1/2 teaspoon dried thyme leaves
Salt and pepper
PREPARATION DIRECTIONS:1.HEAT olive oil in a Dutch oven over medium heat. Add onions, cooking and stirring until golden. Add garlic and vegetables, cooking 5 minutes more, stirring occasionally.
2.STIR in chicken broth; bring to a boil. Reduce to a simmer; blend in evaporated milk, potato flakes and thyme. Simmer, do not boil, 15 minutes more or until thickened, stirring occasionally. Season to taste with salt and pepper.
1 tablespoon Crisco® Pure Olive Oil
1 medium onion, chopped
2 cloves garlic, minced
1 (16 oz.) bag frozen mixed vegetables for soup, thawed
2 (14 1/2 oz.) cans chicken broth
1 (12 oz.) canPET® Evaporated Milk
1 (3.75 oz.) package Hungry Jack Easy Mash'd Sour Cream and Chives Mashed Potatoes
1/2 teaspoon dried thyme leaves
Salt and pepper
PREPARATION DIRECTIONS:1.HEAT olive oil in a Dutch oven over medium heat. Add onions, cooking and stirring until golden. Add garlic and vegetables, cooking 5 minutes more, stirring occasionally.
2.STIR in chicken broth; bring to a boil. Reduce to a simmer; blend in evaporated milk, potato flakes and thyme. Simmer, do not boil, 15 minutes more or until thickened, stirring occasionally. Season to taste with salt and pepper.
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