What's Cookin' ??

[moreluck]

Ranch Chicken And Rice

Ingredients:
2 cups uncooked instant rice
1 1/4 cup milk
1 cup water
1 envelope ranch dressing mix
1 pound boneless, skinless chicken breasts; cut into 1/2" strips
1/4 cup butter or magarine; melted
paprika

Directions:
Place rice in a greased shallow 2 qt. baking dish. In a bowl, combine the milk, water and salad dressing mix; set aside 1/4 c.

Pour remaining mixture over rice. Top with chicken strips. Drizzle with butter and remaining milk mixture. Cover and bake at 350F for 35 to 40 minutes or until rice is tender and chicken juice run clear. Sprinkle with paprika.

 

[moreluck]

BERRY RUM PUNCH
A fresh raspberry syrup infuses this pretty drink with bright fruit flavor.

2/3 cup water
2/3 cup sugar
3 cups fresh raspberries, divided
2 cups fresh orange juice
2 cups pineapple juice
1 cup dark rum
1 cup light rum
1 orange, peeled, diced
1 cup diced peeled fresh pineapple
1/2 teaspoon vanilla extract
Ice cubes

Bring 2/3 cup water and sugar to boil in medium saucepan, stirring until sugar dissolves. Remove from heat; cool syrup completely. Puree 2 cups raspberries in processor. Pour puree through fine strainer set over saucepan with syrup. Press on solids to extract as much liquid as possible; discard solids.

Mix orange juice, next 6 ingredients, 1 cup berries, and raspberry syrup in glass bowl. Cover; chill at least 4 hours and up to 1 day. Strain into pitcher. Serve punch over ice.

Makes 8 servings

 

[moreluck]

Taco Bake

1 lb Ground beef
1/2 c Chopped onion
1 Taco seasoning mix (1 1/4
Oz)
1 cn Tomato sauce (15 oz)
1 cn Whole kernel corn, drained
(15 1/4 oz)
2 c Cheddar cheese (shredded)
2 c "BISQUICK" Baking mix
1 c Milk
2 Eggs

Heat oven to 350 degrees. Cook ground beef and onion until beef is brown; drain. Spoon into ungreased 13x9x2" baking dish. Stir in taco seasoning mix (dry), tomato sauce and corn. Sprinkle with cheese. Stir remaining ingredients until blended. Pour over beef mixture. Bake 35 min or until light golden brown. Serve with sour cream, chopped tomato and shredded lettuce if desired. Prep time: 18 min Bake time: 35 min

 

[moreluck]

Cowboy Burgers

Ingredients:
1 pound bulk hot sausage
1/4 cup medium salsa
1 tablespoon diced red onion
2 tablespoons chopped fresh cilantro
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Black pepper to taste
Kaiser rolls
Sliced Monterey Jack cheese
Directions:
Combine first seven ingredients in a large bowl. Form into patties. Grill/fry over medium coals/heat until no longer pink, about 7 minutes per side. Melt cheese over top before serving. Serve on rolls topped with additional salsa.

 

[moreluck]

Macadamia Nut Crunchies

Ingredients:
1 Egg
2 medium Banana -- mashed
1/3 cup Butter -- melted
1/4 cup Pineapple -- crushed
1 teaspoon Vanilla
1 1/4 cup Flour
1/3 cup Coconut -- flaked unsweetened
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
3 1/2 ounces Macadamia Nuts -- chopped
Directions:
Preheat oven to 375 degrees friend.

Combine egg, banana, butter, pineapple, and vanilla in medium bowl. Add flour, coconut, baking powder, and salt; mix well. Stir in nuts.

Drop tablespoonfuls of dough 2" apart onto lightly greased cookie sheets. Bake 10-12 minutes, until lightly browned. Cool on wire racks. Store in tightly covered container.

 

[moreluck]

Herbed Top Round Roast

1/2 cup red wine
1/2 cup water
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon black pepper
1 teaspoon kosher salt
2 tablespoons olive oil
3 lbs top round roast
5 garlic cloves, halved
1/2 medium onion, thinly sliced
2 pieces bacon, cooked (not crispy)

Pour the red wine and water into the slow cooker crock; set aside.
In a small bowl, combine the herbs, pepper, salt, and olive oil; stir to combine. Using clean hands, rub the oil and herb mixture all over the beef roast. Place the roast into the slow cooker crock. Sprinkle the garlic and onions aroudn the raost and lay the bacon strips over the top of the roast.
Cover and cook on LOW for 10 hours.
Before serving, flip the roast over in the slow cooker, then turn the slow cooker off and let the raost rest int he slow cooker for about 15 minutes. Remove roast to a platter and let it drain for a few minutes.
To serve, use a sharp knife to slice the meat against the grain. If you like, dip the raost slices into the cooking juices before serving, or serve the cooking juices alongside the beef.

 

[moreluck]

Crockpot Chicken With Red Dill Sauce

6-8 chicken pieces
salt
pepper
4 garlic cloves (chopped)
1 teaspoon sugar
2 tablespoons lemon juice
2 tablespoons dried dill weed
2 (15 ounce) cans tomato sauce

Place chicken in pot. Season with salt and pepper.
Mix in a bowl, garlic, sugar, lemon juice, dill. Mix with chicken.
Pour tomato sauce over all.
Cook on low for 6 hours. Serve with rice.

 

[moreluck]

From the diabetic cookbook

This one was very good and flavorful !! Just like fried chicken! Great for any weight watcher!

Oven Fried Parmesan Chicken

Nonstick cooking Spray
2 eggs
1/4 cup milk
3/4 cup grated parmesan cheese (not the Kraft crap)
3/4 cup bread crumbs
2 tsps. dried oregano, crushed in the palm of your hand
1 tsp. paprika
1/4 tsp. ground black pepper
5 lbs. meaty chicken pieces (skinned) I used 10 thighs
1/4 cup melted butter

Preheat oven to 375. Spray one or two baking pans with Pam; set aside. In a bowl, whisk together the egg & milk. In a shallow dish, combine the parmesan, bread crumbs. oregano, paprika & pepper.

Dip chicken into egg mixture then coat with crumb mixture. Arrange on baking pan making sure the pieces don't touch. Drizzle with the melted butter.

Bake for 45-55 mins or until chicken is no longer pink. Do not turn during baking. Mine took 49 mins.


per serving:
198 calories.....made with skim milk
9 grams total fat

 

[moreluck]

Oregon Cherry Muffins

1 pound tart cherries
2 teaspoons almond extract, divided
2 teaspoons water
2 1/2 cups all-purpose flour
3/4 cup sugar
1/4 teaspoon salt
1 tablespoon baking powder
1/2-1 teaspoon ground nutmeg, according to taste (freshly grated nutmeg lends a more intense taste and aroma to the finished product)
1/2 cup butter, melted
2 eggs, lightly beaten
Granulated sanding sugar

In a large bowl, mix 1 teaspoon almond extract and 2 teaspoons water. Gently toss in the tart cherries until evenly coated with the almond mixture. Marinate the cherries in the refrigerator, stirring occasionally, for 8 hours.

Preheat oven to 375 degrees and line a muffin tin with paper cups. In a medium bowl, mix the flour, sugar, salt, baking powder, and nutmeg until well blended. Stir the cherries into the dry ingredients, tossing with a fork, until they are completely coated with the dry mixture. In a separate small bowl, beat eggs, 1 teaspoon almond extract, and the melted butter, and then add it to the dry ingredients. Stir the batter gently, just until all the ingredients are incorporated. The batter can be very slightly lumpy - it will yield a tender muffin.

Spoon the cherry batter evenly into the prepared muffin tray, dust with sanding sugar, and bake for 20-25 minutes, until the muffins are golden brown. Cool them on a wire rack.

 

[moreluck]

Broccolli Casserole

Ingredients
2 package Broccoli chopped
1 Egg slightly beaten
1/2 cup Mayonnaise
1 small Onion chopped
1 can Mushroom soup
1 cup Cheese grated
-- Topping --
1/4 cup Butter melted
1/2 package Stove top stuffing
Instructions
Cook broccoli until tender crisp.
Mix remaining ingredients (except topping) in a 2 quart casserole dish.
Mix the stuffing with the melted butter and sprinkle over the casserole.
Back at 350 friend. for 30 minutes.

 

[quebec_driver]

TOURTIERE DU LAC ST-JEAN(Quebec)
use a deep Creusetpot
1-4and 1/2 lbs boned duck
1- 3lb chicken boned
1-3lb hare boned
1/2lb veal diced
1/2lb beef diced
1/2lb lean pork diced
1/4lb salt pork chopped
3 small onions, chopped
2 1/2tsp salt
pinch pepper
pinch cinnamon
pinch cloves
pinch ground nutmeg
********************
double pastry(enough to cover the bottom and to cover the pot)
3lb raw patatoes peeled and diced
2 cups of water...

The night before combine the first 13 ingredients together in a large bowl. Cover and let rest overnight in the refrigerator. The next day prepare the pastry. preheat oven to 450F. Use 2/3 to make pastry(size of pot bottm and line poy. Add patatoes to meat mixture. pour mixture into pastry-lined pot. Add boiling water. roll 1/3 of pastry and cover mixture. make slits to let steam escape.Bake 20 to 25 minutes or until crust is golden brown. Reduce oven temperature to 300F. Cover and bake for 5 hours or until meats are tender. Uncover and let rest about 5 minutes. serve hot.
NOTE: WE SOMETIMES MIX CHICKEN BOUILLON TO WATER. AND CHANGES SOME OF THE MEAT WITH VENISON OR OTHER GAME. SERVES 10.
Is excellent the next day reheated served with ketchup

 

[moreluck]

Apple Cake W/ Cream Cheese Frosting

cake:
1/2 cup butter, melted
2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
4 granny smith apples, sliced

frosting:
8 ounces cream cheese, softened
3 tablespoons butter, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla

Stir together first 4 ingredients in a large bowl until well blended.
Combine flour and next 3 ingredients. Add dry mixture to the butter mixture, stirring until blended. The mixture will be very thick.
Stir in apple slices. It hardly seems like enough batter to coat the apples, but bakes up beautifully.
Spread batter into greased 9x13 pan and bake at 350 for 45 minutes.
For the frosting, beat cream cheese and butter until creamy.
Gradually add sugar and salt, beat well.
Stir in vanilla and frost the cooled cake.

 

[moreluck]

Roasted Asparagus

2 pounds fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper

Preheat the oven to 400 degrees friend.
Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

 

[moreluck]

Fiery Angel Hair Pasta

1 pound angel hair pasta
1/2 cup Chili Oil, recipe follows
1/2 cup chopped fresh Italian parsley leaves
1 lemon, juiced
2 tablespoons lemon zest
Coarse sea salt
Dried crushed red pepper flakes
1/2 teaspoon grated lemon peel, optional
2/3 cup freshly grated Parmesan

Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.
Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.


Chili Oil:
2 cups olive oil
4 teaspoons dried crushed red pepper flakes
Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees friend, about 5 minutes.

Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.

 

[moreluck]

Basil Alfredo with Chicken

Ingredients:
12 oz. Fettuccine, uncooked
1 tablespoon olive or vegetable oil
1 large onion, sliced
3/4 lb. boneless, skinless chicken breasts, cut into thin strips
1 cup milk
1 teaspoon dried basil leaves
1 pkg. (3 oz.) cream cheese, cubed
1 jar (7 oz.) roasted red peppers, drained and sliced into thin strips (optional)
1/2 cup grated Parmesan cheese


Instructions:

In large skillet over medium heat, heat oil; add onion.
Cook until lightly browned, about 8 minutes, stirring occasionally.
Add chicken; cook 5 minutes, stirring occasionally, or until thoroughly cooked.
Stir in milk and basil; heat just to boiling.
Reduce heat; add cream cheese and peppers, stirring frequently, until cream cheese melts and sauce is smooth.
Keep warm.
Meanwhile, cook pasta according to package directions; drain.
Stir Parmesan cheese into sauce.
Toss hot pasta and sauce; serve immediately.
6 servings.

 

[moreluck]

Canadian Killer Kool-Aid

...not only for Canadians!!
1 serving

1/2 ounce vodka
1 ounce melon liqueur
1 ounce amaretto almond liqueur
cranberry juice
Sprite

Pour amaretto, melon liqueur and vodka into a highball glass almost filled with ice cubes. Stir well. Add cranberry juice to taste, and stir again. Top with Sprite, to taste, and serve.

 

[moreluck]

Easy Chicken Stew Crock Pot Recipe

1 large can diced tomatoes, undrained
1 large can low fat cream of mushroom soup
1 large can low fat cream of celery soup
1 bag of frozen mixed veggies
2 chicken breasts, cut into bite sized pieces
1 cup low fat milk
salt and pepper to taste

Mix the cans of soup and the milk in Crock Pot. Add tomatoes,
spices and chicken and stir. Add the veggies and stir.
Cook on low heat until the chicken is cooked (approx 5 - 6 hours).

 

[moreluck]

PINEAPPLE POUND CAKE


1/2 pound butter (2 sticks), softened
1/2 cup shortening
3 cups sugar
5 eggs
3 cups sifted flour (sifted before measuring)
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 tablespoon vanilla extract
1 teaspoon lemon extract
8-ounce can crushed pineapple, drained

Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift (this is the second sifting of flour) together the flour, baking powder and salt. Alternately add flour mixture and milk to the butter mixture. Mix until well-blended. Add vanilla and lemon extracts. Fold in fruit.

Pour batter into a greased and floured 9- or 10-inch tube pan. Place in cold oven. Bake at 350 degrees for 1 hour 25 minutes or until tested done. Cool on rack 25 minutes. Remove from pan. Serve plain or dust with powdered sugar.

Makes 12 servings.

 

[moreluck]

Roasted Chicken with Balsamic Vinaigrette

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Preheat the oven to 400 degrees friend. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

 

[moreluck]

Vegie-Cheesy Garden Casserole

2 cups cooked brown rice
2 cups broccoli, cut in 1/2 inch slices
1 cup julienne sliced carrots
1 cup zucchini, sliced on the bias
1 cup cut green beans
1 (16 ounce) jar marinara sauce
1 cup grated sharp cheddar cheese
1 cup grated monterey jack cheese

Cook vegies in salted water until tender, 5-7 minutes; drain.
Put cooked rice in bottom of 9X13 baking dish.
Place vegies over rice. Cover with marinara sauce. Cover with foil and bake 375F 30 minutes.
Combine cheeses, spread over top. Place back in oven for 5 minutes or so, until cheese has melted.