1 pound boneless pork, cut up
1/3 c. cornstarch
1/3 c. all-purpose flour
Vegetable oil, for cooking
1 tsp. salt
3 eggs, well beaten
3 Tbsp. milk
Heat oil in heavy skillet. Blend corn starch, flour, and salt together. Whisk eggs and milk together. Blend into dry mixture and stir well. Dip pork in batter and drop into hot oil. Cook on both sides until golden brown. Drain on paper towel.
Sweet and Sour Sauce:
1/2 c. brown sugar
1/2 tsp. chicken bouillon
1/4 c. cornstarch 2 c. water/pineapple juice
1 16-oz. can pineapple tidbits
3 Tbsp. apple cider vinegar
1/2 tsp. garlic powder
2 Tbsp. soy sauce
1 tsp. ground ginger
2 carrots, peeled and sliced
3 green onions, chopped
1 green bell pepper, chopped
Drain pineapple and reserve juice. Combine reserved pineapple juice and water to make 2 cups liquid. Mix liquid with remaining ingredients except cornstarch and pineapple in a large saucepan. Cook over medium heat until carrots are tender. Blend 1/2 c. water, 1 drop red food coloring, and cornstarch. Add to pan and stir over medium heat until sauce boils and thickens. Add pineapple and warm through. pour over cooked pork pieces. Serve with rice.
Mormon Pantry Family Dinner Cookbook
Showing posts with label Main Dishes. Show all posts
Showing posts with label Main Dishes. Show all posts
Wednesday, May 20, 2009
Tuesday, March 17, 2009
Jumbo Shells with Meat Filling
1 pkg. jumbo past shells, uncooked
2 lbs. ground beef, pork, or turkey
4 eggs
1 c. flavored dry bread crumbs
1 c. shredded mozzarella cheese
3/4 c. very finely chopped onion
3/4 tsp. dried oregano leaves
1/2 tsp. salt
1/4 tsp. black pepper
3 c. spaghetti sauce
Grated Parmesan cheese
1. Preheat oven to 375* F.
2. Cook pasta according to package directions and drain.
3. In a large skillet over medium heat, brown meat until thoroughly cooked. Drain.
4. In a large bowl, stir together meat, eggs, bread crumbs, mozzarella cheese, onion, oregano, salt, and pepper.
5. In a 9x13 baking dish, spread 1/2 cup sauce.
6. Fill each cooked shell with 1 1/2 level tablespoons of filling.
7. Layer half of the filled shells in the prepared baking dish. Cover with half of the remaining sauce. Layer the rest of the filled shells on top and pour remaining sauce over. Garnish with Parmesan cheese.
8. Cover with foil and bake 40 minutes or until hot and bubbly.
Yield: 8 servings
*I halved this recipe since there are only two of us and it still made so much that we had a ton of leftovers. It makes a lot!
2 lbs. ground beef, pork, or turkey
4 eggs
1 c. flavored dry bread crumbs
1 c. shredded mozzarella cheese
3/4 c. very finely chopped onion
3/4 tsp. dried oregano leaves
1/2 tsp. salt
1/4 tsp. black pepper
3 c. spaghetti sauce
Grated Parmesan cheese
1. Preheat oven to 375* F.
2. Cook pasta according to package directions and drain.
3. In a large skillet over medium heat, brown meat until thoroughly cooked. Drain.
4. In a large bowl, stir together meat, eggs, bread crumbs, mozzarella cheese, onion, oregano, salt, and pepper.
5. In a 9x13 baking dish, spread 1/2 cup sauce.
6. Fill each cooked shell with 1 1/2 level tablespoons of filling.
7. Layer half of the filled shells in the prepared baking dish. Cover with half of the remaining sauce. Layer the rest of the filled shells on top and pour remaining sauce over. Garnish with Parmesan cheese.
8. Cover with foil and bake 40 minutes or until hot and bubbly.
Yield: 8 servings
*I halved this recipe since there are only two of us and it still made so much that we had a ton of leftovers. It makes a lot!
Wednesday, February 4, 2009
Chicken Roll Ups
Filling:
1 (8 oz.) package cream cheese
1/4 tsp. pepper
2 c. cooked and cubed chicken
1 (4 oz.) can sliced mushrooms
2 (8 count) packages crescent rolls
Coating:
1 c. seasoned dry bread crumbs (finely crushed)
1/4 c. melted butter
Sauce:
1 can cream of chicken soup
1/2 can milk
1. Mix cream cheese, pepper, chicken, and mushrooms.
2. Cut crescent rolls into 4 square per container. Pinch serrated edges together
3. Fill each roll with mixture (about 1/4 cup).
4. Bring points of roll together, as for apple dumplings, and seal edges.
5. Dip in melted butter and roll in bread crumbs.
6. Bake on cookie sheets at 325* for 20-25 minutes or until light brown.
7. For sauce, mix cream of chicken and milk and heat on stove. Serve over hot roll ups.
1 (8 oz.) package cream cheese
1/4 tsp. pepper
2 c. cooked and cubed chicken
1 (4 oz.) can sliced mushrooms
2 (8 count) packages crescent rolls
Coating:
1 c. seasoned dry bread crumbs (finely crushed)
1/4 c. melted butter
Sauce:
1 can cream of chicken soup
1/2 can milk
1. Mix cream cheese, pepper, chicken, and mushrooms.
2. Cut crescent rolls into 4 square per container. Pinch serrated edges together
3. Fill each roll with mixture (about 1/4 cup).
4. Bring points of roll together, as for apple dumplings, and seal edges.
5. Dip in melted butter and roll in bread crumbs.
6. Bake on cookie sheets at 325* for 20-25 minutes or until light brown.
7. For sauce, mix cream of chicken and milk and heat on stove. Serve over hot roll ups.
Thursday, January 29, 2009
Yummy Chicken
1 Bottle Catalina Dressing
1 Jar Apricot Jam
3-4 Chicken Breasts
Cut the chicken into little pieces. Then mix all together in crockpot, and cook on low for about 2-3 hours, or until chicken is cooked through. Serve over rice.
*You can also buy chicken tenderloins so you don't have to cut anything up. Just throw everything in the crockpot and you have a quick, easy, and yummy meal!
1 Jar Apricot Jam
3-4 Chicken Breasts
Cut the chicken into little pieces. Then mix all together in crockpot, and cook on low for about 2-3 hours, or until chicken is cooked through. Serve over rice.
*You can also buy chicken tenderloins so you don't have to cut anything up. Just throw everything in the crockpot and you have a quick, easy, and yummy meal!
Wednesday, January 21, 2009
Mini Shepards Pies
12 biscuits from the can (recommended brand: Grands)
2 tablespoons oil
1 pound ground beef
1/2 onion, minced
1 1/2 teaspoons salt
1 tablespoon cracked black pepper
1 tablespoon garlic, minced
2 tablespoon fresh parsley leaves, chopped*
1 tablespoon fresh rosemary leaves, chopped*
2 tablespoons all-purpose flour
1/2 cup beef stock
1 cup frozen mixed vegetables
1/2 cup leftover mashed potatoes
1 tablespoon granulated garlic powder
2 tablespoons granulated onion powder
2 cups shredded cheddar cheese
1. Preheat oven to 425*.
2. Spray a 12-count muffin pan with cooking spray. Mold biscuits to shape each muffin mold. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside.
3. In a large skillet over medium heat add oil. Add ground beef and brown. Add onions, pepper, salt and garlic and allow to cook together.
4. Mix in flour to meat and stir together until consistency is pastey. Add beef stock to pan. Stir in vegetables and herbs at the last few minutes. Mix all together.
5. Reheat mashed potatoes in microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
6. Spoon equal amounts (approximately 2-tablespoons) of warm potatoes on bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons).
7. Finally top with equal amounts of cheddar cheese on each pie. Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife.
Yield: 12 pies
Foodnetwork.com
*I used dried spices.
**I found that I had a ton of extra meat mixture. Because I had a lot of extra potatoes, too, I layered the extra potatoes, meat, and cheese in a square baking dish and put it in the oven with the mini pies. You could also probably half the meat mixture.
2 tablespoons oil
1 pound ground beef
1/2 onion, minced
1 1/2 teaspoons salt
1 tablespoon cracked black pepper
1 tablespoon garlic, minced
2 tablespoon fresh parsley leaves, chopped*
1 tablespoon fresh rosemary leaves, chopped*
2 tablespoons all-purpose flour
1/2 cup beef stock
1 cup frozen mixed vegetables
1/2 cup leftover mashed potatoes
1 tablespoon granulated garlic powder
2 tablespoons granulated onion powder
2 cups shredded cheddar cheese
1. Preheat oven to 425*.
2. Spray a 12-count muffin pan with cooking spray. Mold biscuits to shape each muffin mold. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside.
3. In a large skillet over medium heat add oil. Add ground beef and brown. Add onions, pepper, salt and garlic and allow to cook together.
4. Mix in flour to meat and stir together until consistency is pastey. Add beef stock to pan. Stir in vegetables and herbs at the last few minutes. Mix all together.
5. Reheat mashed potatoes in microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
6. Spoon equal amounts (approximately 2-tablespoons) of warm potatoes on bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons).
7. Finally top with equal amounts of cheddar cheese on each pie. Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife.
Yield: 12 pies
Foodnetwork.com
*I used dried spices.
**I found that I had a ton of extra meat mixture. Because I had a lot of extra potatoes, too, I layered the extra potatoes, meat, and cheese in a square baking dish and put it in the oven with the mini pies. You could also probably half the meat mixture.
Ruth's Meatloaf
3 lbs. ground beef
1 small onion, chopped
1 - 15 oz. can tomato sauce
3 large eggs
1/2 tsp. black pepper
1 tsp. salt
3/4 c. quick oats
1 - 8 oz. can tomato sauce
1. In a large bowl, combine first seven ingredients.
2. Press mixture into a 9x13 pan.
3. Bake in a 350* oven for one hour.
4. Drain off the liquid.
5. Top with the 8 oz. can of tomato sauce.
6. Bake an additional 20-30 minutes until the sauce browns slightly.
*If you don't want a full 9x13 pan of meatloaf, you can use a 9x9 pan. The leftover meat mixture is great for meatballs!
1 small onion, chopped
1 - 15 oz. can tomato sauce
3 large eggs
1/2 tsp. black pepper
1 tsp. salt
3/4 c. quick oats
1 - 8 oz. can tomato sauce
1. In a large bowl, combine first seven ingredients.
2. Press mixture into a 9x13 pan.
3. Bake in a 350* oven for one hour.
4. Drain off the liquid.
5. Top with the 8 oz. can of tomato sauce.
6. Bake an additional 20-30 minutes until the sauce browns slightly.
*If you don't want a full 9x13 pan of meatloaf, you can use a 9x9 pan. The leftover meat mixture is great for meatballs!
Wednesday, January 14, 2009
Cream Cheese Chicken
2-4 chicken breasts
1/2 c. water
1 package italian salad dressing mix
1 package cream cheese
1 bag egg noodles or rice
1. Place chicken, water, and dressing mix in the crock pot. Cook 6 hours on low heat.
2. When the chicken is done, drain the juice into a medium sauce pan. Add cream cheese to the juice. Cook over medium heat until cream cheese is melted and is well-blended with the juice. *If the resulting sauce is too thick to pour, add milk.
3. Shred chicken.
4. Pour sauce over chicken.
5. Serve over noodles or rice.
1/2 c. water
1 package italian salad dressing mix
1 package cream cheese
1 bag egg noodles or rice
1. Place chicken, water, and dressing mix in the crock pot. Cook 6 hours on low heat.
2. When the chicken is done, drain the juice into a medium sauce pan. Add cream cheese to the juice. Cook over medium heat until cream cheese is melted and is well-blended with the juice. *If the resulting sauce is too thick to pour, add milk.
3. Shred chicken.
4. Pour sauce over chicken.
5. Serve over noodles or rice.
Monday, September 15, 2008
Easy Cheesy Bread
2 "Papa Pita" - Pita Wraps (you can buy a pack of 10 for $1.99 at Costco - Scott loves making "personal" pizzas with these)
2 cups mozzarella cheese, grated
Italian Seasoning
Onion Powder
Garlic Salt
Butter
Preheat over to 450* F. Thickly spread softened butter over each pita. Sprinkle with italian seasoning, onion powder and garlic salt to taste. Evenly spread 1 cup of cheese on each pita. Sprinkle a little more italian season over cheese. Bake in oven for 10 min., or until cheese is bubbly. Serve with marinara dipping sauce. Serves 2.
*I've made other slow cooker meals, but these have been the best. There are a whole bunch of easier slow cooker recipes that look pretty good at the kraftfoods.com website: http://www.kraftfoods.com/kf/search/SearchResults.aspx?searchtext=slow+cooker&u2=slow+cooker&scope=all&start=1&rsort=
Darcey Pett
2 cups mozzarella cheese, grated
Italian Seasoning
Onion Powder
Garlic Salt
Butter
Preheat over to 450* F. Thickly spread softened butter over each pita. Sprinkle with italian seasoning, onion powder and garlic salt to taste. Evenly spread 1 cup of cheese on each pita. Sprinkle a little more italian season over cheese. Bake in oven for 10 min., or until cheese is bubbly. Serve with marinara dipping sauce. Serves 2.
*I've made other slow cooker meals, but these have been the best. There are a whole bunch of easier slow cooker recipes that look pretty good at the kraftfoods.com website: http://www.kraftfoods.com/kf/search/SearchResults.aspx?searchtext=slow+cooker&u2=slow+cooker&scope=all&start=1&rsort=
Darcey Pett
Slow Cooker Hearty Beef Chili
1-1/2 lb. lean ground beef
1 can (15 oz.) dark red kidney beans, drained, rinsed
1 can (15 oz.) light red kidney beans, drained, rinsed
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
1 can (16 oz.) no-salt added tomato sauce
2 Tbsp. chili powder
1 onion, chopped
1 cup frozen corn, thawed, drained
1 cup KRAFT Mexican Style Shredded Four Cheese
BROWN meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid. COOK on LOW for 5 to 6 hours (or on HIGH for 3 to 4 hours). STIR just before serving. Serve topped with the cheese. (from www.kraftfoods.com)
Darcey Pett
1 can (15 oz.) dark red kidney beans, drained, rinsed
1 can (15 oz.) light red kidney beans, drained, rinsed
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
1 can (16 oz.) no-salt added tomato sauce
2 Tbsp. chili powder
1 onion, chopped
1 cup frozen corn, thawed, drained
1 cup KRAFT Mexican Style Shredded Four Cheese
BROWN meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid. COOK on LOW for 5 to 6 hours (or on HIGH for 3 to 4 hours). STIR just before serving. Serve topped with the cheese. (from www.kraftfoods.com)
Darcey Pett
Cafe Rio Chicken
1 small bottle Kraft Zesty Italian dresing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves minced garlic
5 lbs chicken breast
Combine all ingredients in crock pot and cook on high for 4 hours (low for 8 hours). Shred chicken, then cook for additional hour.
Darcey Pett
1 Tbsp chili powder
1 Tbsp cumin
3 cloves minced garlic
5 lbs chicken breast
Combine all ingredients in crock pot and cook on high for 4 hours (low for 8 hours). Shred chicken, then cook for additional hour.
Darcey Pett
Cafe Rio Pork
3-5 lbs of pork (boneless and lean)
1 cup brown sugar
1 cup of salsa
1-2 cups of Coke
Put all ingredients in a crock pot and cook on low for 8 hours or on high for 4 hours. It's heavenly with black beans, cheese and rice with the Tortilla Land tortillas from Costco (thanks Cody and Beth!).
Darcey Pett
1 cup brown sugar
1 cup of salsa
1-2 cups of Coke
Put all ingredients in a crock pot and cook on low for 8 hours or on high for 4 hours. It's heavenly with black beans, cheese and rice with the Tortilla Land tortillas from Costco (thanks Cody and Beth!).
Darcey Pett
Sunday, September 14, 2008
Lasagna--Fast!
1 1/2 lbs. ground beef
24 oz. jar spaghetti sauce
1 egg
1 lb. ricotta cheese
1 lb. cottage cheese
2 tsp. dried basil
2 tsp. dried oregano
9 lasagna noodles
4 c. (1 lb.) grated mozzarella cheese
1/4 c. water
Grated Parmesean Cheese
Preheat oven to 400*F.
Brown ground beef, drain fat. Stir spaghetti sauce into beef. In a large bowl, mix egg, ricotta, cottage cheese, basil, and oregano. Place 3 lasagna noodles in bottowm of 13x9x2-in. pan. Spread 1/3 of meat mixture over noodles. Spread 1/2 of cheese mixture over meat. Sprinkle with mozzarella. Place 3 noodles on top and repeat above steps. Add remaining 3 noodles on top and cover with remaining meat and mozzarella. Pour 1/4 c. water around edges of pan and cover with foil.
Bake 1 hour or until noodles are tender. Sprinkle with grated Parmesean cheese.
*This lasagna is great--it is faster than most lasagna because you don't have to cook the noodles first.
Megan Hambly
24 oz. jar spaghetti sauce
1 egg
1 lb. ricotta cheese
1 lb. cottage cheese
2 tsp. dried basil
2 tsp. dried oregano
9 lasagna noodles
4 c. (1 lb.) grated mozzarella cheese
1/4 c. water
Grated Parmesean Cheese
Preheat oven to 400*F.
Brown ground beef, drain fat. Stir spaghetti sauce into beef. In a large bowl, mix egg, ricotta, cottage cheese, basil, and oregano. Place 3 lasagna noodles in bottowm of 13x9x2-in. pan. Spread 1/3 of meat mixture over noodles. Spread 1/2 of cheese mixture over meat. Sprinkle with mozzarella. Place 3 noodles on top and repeat above steps. Add remaining 3 noodles on top and cover with remaining meat and mozzarella. Pour 1/4 c. water around edges of pan and cover with foil.
Bake 1 hour or until noodles are tender. Sprinkle with grated Parmesean cheese.
*This lasagna is great--it is faster than most lasagna because you don't have to cook the noodles first.
Megan Hambly
Swiss Cheese Chicken
5 chicken breasts, cut in half
Swiss cheese (1 piece for each chicken breast) (You can just ask the deli for about 10 pieces of chicken)
1 large can cream of chicken (or two small cans) (I usually buy the "family size" can)
1 c. milk
Bread crumbs
Butter
Butter casserole pan. Put chicken in the pan. Put one piece of cheese on each piece of chicken. In a separate bowl, mix cream of chicken and milk. Pour mixture over top of chicken. Sprinkle with bread crumbs. Cut small pieces of butter and put them over the top of the casserole. Cover with foil.
Bake at 350* for 45 minutes. Take foil off for last 15 minutes.
This recipe is so delicious and super easy. It is really good to serve it over rice. The recipe can be halved, but we usually make the whole thing because it saves well as leftovers. We are having it for dinner today :)
Megan Hambly
Swiss cheese (1 piece for each chicken breast) (You can just ask the deli for about 10 pieces of chicken)
1 large can cream of chicken (or two small cans) (I usually buy the "family size" can)
1 c. milk
Bread crumbs
Butter
Butter casserole pan. Put chicken in the pan. Put one piece of cheese on each piece of chicken. In a separate bowl, mix cream of chicken and milk. Pour mixture over top of chicken. Sprinkle with bread crumbs. Cut small pieces of butter and put them over the top of the casserole. Cover with foil.
Bake at 350* for 45 minutes. Take foil off for last 15 minutes.
This recipe is so delicious and super easy. It is really good to serve it over rice. The recipe can be halved, but we usually make the whole thing because it saves well as leftovers. We are having it for dinner today :)
Megan Hambly
Double Cheddar Hash Browns
1 can (10 3/4 oz.) condensed cream of onion soup, undiluted
1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted
1 pkg (30 oz.) frozen shredded hash browns
2 c. (8 oz.) shredded cheddar cheese
1 c. crushed cornflakes
1. In a large bowl, combine the soups
2. Stir in hash browns
3. Pour in greased 2 1/2 quart baking dish
4. Sprinkle with cheese and conrflake crums.
5. Cover and bake at 350* for 50 minutes. Uncover; bake for 10 minutes longer or until golden brown.
Serves 8
1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted
1 pkg (30 oz.) frozen shredded hash browns
2 c. (8 oz.) shredded cheddar cheese
1 c. crushed cornflakes
1. In a large bowl, combine the soups
2. Stir in hash browns
3. Pour in greased 2 1/2 quart baking dish
4. Sprinkle with cheese and conrflake crums.
5. Cover and bake at 350* for 50 minutes. Uncover; bake for 10 minutes longer or until golden brown.
Serves 8
Sunday, February 24, 2008
Tasty Pork Ribs
8 bone-in country-style pork ribs (8 oz each)
1 onion, sliced
1 c. ketchup
1 c. barbecue sauce
1/4 c. packed brown sugar
1/4 c. Worcestershire sauce
1 Tbsp. balsamic vinegar
1 Tbsp. molases
1 garlic clove, minced
1 tsp. Cajun seasoning
1 tsp. ground mustard
1/2 tsp. salt
1/4 tsp. pepper
Place ribs in a 5 qt. slow cooker. Cover with sliced onions. Combine the remaining ingredients, pour over ribs. Cover and cook on low for 5-6 hrs. or until meat is tender. I like to serve it over rice.
*I didn't have the cajun seasoning or the ground mustard...so I left them out. It was still delicious!
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 5 hours
1 onion, sliced
1 c. ketchup
1 c. barbecue sauce
1/4 c. packed brown sugar
1/4 c. Worcestershire sauce
1 Tbsp. balsamic vinegar
1 Tbsp. molases
1 garlic clove, minced
1 tsp. Cajun seasoning
1 tsp. ground mustard
1/2 tsp. salt
1/4 tsp. pepper
Place ribs in a 5 qt. slow cooker. Cover with sliced onions. Combine the remaining ingredients, pour over ribs. Cover and cook on low for 5-6 hrs. or until meat is tender. I like to serve it over rice.
*I didn't have the cajun seasoning or the ground mustard...so I left them out. It was still delicious!
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 5 hours
Tuesday, February 19, 2008
Curried Chicken
2 large onions, chopped
1/4 c. olive oil
1-2 red, yellow, or green peppers
2 tsp. curry powder
1 can (16 oz) stewed tomatoes
1 cube chicken bouillon (dissolved in 3/4 cup hot water)
1/4 c. parsley flakes
1 garlic clove, minced
dash salt
1/4 tsp. mace
1 tsp. basil
2 chicken breasts, cubed
2-3 Tbsp. flour
2 Tbsp. oil
In medium skillet, sauté onion in 1/4 c. oil until lightly brown, about 5 minutes. Add peppers and cook 5 minutes. Stir in curry powder and cook for 1 minute. Stir constantly. Add tomatoes, bullion, parsley, garlic, salt, and mace. bring to boil and lower heat, then simmer covered for 5 minutes. Set aside while you cook chicken. Preheat oven to 375* F. Dust chicken with flour. Brown the chicken cubes in 2 Tbsp. of oil in a 2nd skillet, adding a bit more oil if needed. Pour the sauce over the cooked chicken in a large baking dish. Bake covered for 15 minutes or until bubbling. Serve over rice.
Janaya Rampton
1/4 c. olive oil
1-2 red, yellow, or green peppers
2 tsp. curry powder
1 can (16 oz) stewed tomatoes
1 cube chicken bouillon (dissolved in 3/4 cup hot water)
1/4 c. parsley flakes
1 garlic clove, minced
dash salt
1/4 tsp. mace
1 tsp. basil
2 chicken breasts, cubed
2-3 Tbsp. flour
2 Tbsp. oil
In medium skillet, sauté onion in 1/4 c. oil until lightly brown, about 5 minutes. Add peppers and cook 5 minutes. Stir in curry powder and cook for 1 minute. Stir constantly. Add tomatoes, bullion, parsley, garlic, salt, and mace. bring to boil and lower heat, then simmer covered for 5 minutes. Set aside while you cook chicken. Preheat oven to 375* F. Dust chicken with flour. Brown the chicken cubes in 2 Tbsp. of oil in a 2nd skillet, adding a bit more oil if needed. Pour the sauce over the cooked chicken in a large baking dish. Bake covered for 15 minutes or until bubbling. Serve over rice.
Janaya Rampton
Wild Rice Chicken
1 package long grain rice
1 c. cooked, cubed chicken
1 can (8 oz.) sliced water chestnuts
1 c. finely chopped celery
1-1/4 c. chopped onion
1 c. light mayonnaise
1 can cream of mushroom soup
Cook rice. Combine with chicken, water chestnuts, celery, and onions, put mixture in 1 gallon freezer bag.
To prepare fo serving, thaw. Remove from bag and place in a 2-1/2 quart baking dish. Preheat oven to 325*. Stir mayonnaise and cream of mushroom soup together and spread over top of chicken. Bake uncovered for one hour.
1 c. cooked, cubed chicken
1 can (8 oz.) sliced water chestnuts
1 c. finely chopped celery
1-1/4 c. chopped onion
1 c. light mayonnaise
1 can cream of mushroom soup
Cook rice. Combine with chicken, water chestnuts, celery, and onions, put mixture in 1 gallon freezer bag.
To prepare fo serving, thaw. Remove from bag and place in a 2-1/2 quart baking dish. Preheat oven to 325*. Stir mayonnaise and cream of mushroom soup together and spread over top of chicken. Bake uncovered for one hour.
French Bread Pizza
I loaf French Bread
3 cups spaghetti sauce
1/4 c. grated Parmesan cheese
1 c. grated mozzarella cheese
Canadian Bacon
Assembled the day it is served. Freeze sauce, cheese, and Canadian bacon in separate Ziploc bags. Wrap bread in heavy foil. Freeze
To prepare for serving, thaw. Preheat oven to 550* or broil. Layer sauce and toppings on bread. Place on baking sheet and bake until cheese it melted.
3 cups spaghetti sauce
1/4 c. grated Parmesan cheese
1 c. grated mozzarella cheese
Canadian Bacon
Assembled the day it is served. Freeze sauce, cheese, and Canadian bacon in separate Ziploc bags. Wrap bread in heavy foil. Freeze
To prepare for serving, thaw. Preheat oven to 550* or broil. Layer sauce and toppings on bread. Place on baking sheet and bake until cheese it melted.
Sunday, February 17, 2008
Chile Verde
1-1/4 c. dry pinto beans
1 lb. chicken breast
1 can chopped green chilies
1 tsp. ground cumin
3/4 tsp. dried oregano
1/8 tsp. ground cloves
1/8 tsp. cayenne pepper
3 cups chicken broth
1 tsp. minced garlic
1 tsp. salt
2/3 c. chopped onion
1 c. Monterey Jack cheese
1 c. salsa
1 dozen tortillas
Rinse pinto beans, soak them in cold water overnight, then drain. Cut chicken into cubes. Cook in water until no longer pink (about 15 minutes). Combine chicken with chilies and seasonings. Refrigerate until needed. Combine beans, chicken broth, garlic, salt, and onion in large pot. Bring to a boil. Reduce heat and simmer for one hour. Add more water if necessary.
Combine chicken mixture with beans; simmer 10 minutes. Cool and freeze. Grate chicken and freeze in a separate bag. Freeze both bags together.
To prepare for serving, thaw. Simmer chili 30 minutes, stir occasionally. Top with salsa and grated cheese. Serve on warm tortillas.
1 lb. chicken breast
1 can chopped green chilies
1 tsp. ground cumin
3/4 tsp. dried oregano
1/8 tsp. ground cloves
1/8 tsp. cayenne pepper
3 cups chicken broth
1 tsp. minced garlic
1 tsp. salt
2/3 c. chopped onion
1 c. Monterey Jack cheese
1 c. salsa
1 dozen tortillas
Rinse pinto beans, soak them in cold water overnight, then drain. Cut chicken into cubes. Cook in water until no longer pink (about 15 minutes). Combine chicken with chilies and seasonings. Refrigerate until needed. Combine beans, chicken broth, garlic, salt, and onion in large pot. Bring to a boil. Reduce heat and simmer for one hour. Add more water if necessary.
Combine chicken mixture with beans; simmer 10 minutes. Cool and freeze. Grate chicken and freeze in a separate bag. Freeze both bags together.
To prepare for serving, thaw. Simmer chili 30 minutes, stir occasionally. Top with salsa and grated cheese. Serve on warm tortillas.
White Chili
1 T. vegetable oil
1 medium onion, chopped
1 T. minced garlic
1 stalk celery, divided
2 cans Great Northern beans, drained
2 cups cooked, cubed chicken
3 chicken boullion gubes
1 can chopped green chilis, drained
In a medium soup pot, heat vegetable oil. Add onions, garlic, and celery, and saute until tender. Add drained beans, cooked chicken, 3 cups water, boullion cubes, and drained green chilies. Bring to a boil. Simmer for 25-35 minutes. Allow to cool slightly before freezing. Transfer toa freezer bag to freeze.
To prepare for serving, Heat frozen soup gently over stovetop. Simmer for 15 minutes or until soup reaches desired thickness.
1 medium onion, chopped
1 T. minced garlic
1 stalk celery, divided
2 cans Great Northern beans, drained
2 cups cooked, cubed chicken
3 chicken boullion gubes
1 can chopped green chilis, drained
In a medium soup pot, heat vegetable oil. Add onions, garlic, and celery, and saute until tender. Add drained beans, cooked chicken, 3 cups water, boullion cubes, and drained green chilies. Bring to a boil. Simmer for 25-35 minutes. Allow to cool slightly before freezing. Transfer toa freezer bag to freeze.
To prepare for serving, Heat frozen soup gently over stovetop. Simmer for 15 minutes or until soup reaches desired thickness.
Subscribe to:
Posts (Atom)
