What's Cookin' ??

[moreluck]

Albondigas (Mex. Meatballs)

12 oz. lean ground pork
1/2 cup grated zucchini
1/2 cup crushed tortilla chips
1/4 cup chopped scallions
1/4 cup chopped cilantro
1 egg
1 tsp. minced garlic
1 tsp. ground cumin
1 tsp. dried oregano
1 (15 oz.) can tomato sauce or 10 oz. enchilada sauce

Combine ingredients and roll into 24 meatballs. Brown in a little oil in a large
non-stick skillet. Add a 15 oz. can of tomato sauce or for more heat add a can of enchilada sauce
Cover, simmer 5 mins. or until meatballs are cooked through.

[moreluck]

Potato Chowder

Ingredients:
2 cups potatoes -- cut into 1/2-inch cubes
1 large carrot -- diced
1 cup chopped leek -- white part only
1 clove garlic -- minced
4 cups chicken broth
1/2 cup pearl barley
1 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon pepper
4 ounces Canadian bacon -- cut in 1/4" pieces
1/2 cup evaporated skim milk
1/4 cup fat free half-and-half



Directions:
In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper, and Canadian bacon.

Cover and cook on LOW for 6 hours or until vegetables and barley are tender.

Stir in evaporated milk and half and half; heat through, uncovered, about 10 minutes.

[moreluck]

Spanish Rice Bake
INGREDIENTS:
1 pound lean ground beef
1/2 cup finely chopped onion
1/4 cup chopped green bell
pepper
1 (14.5 ounce) can canned
tomatoes
1 cup water
3/4 cup uncooked long grain
rice
1/2 cup chile sauce
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon Worcestershire
sauce
1 pinch ground black pepper
1/2 cup shredded Cheddar
cheese
2 tablespoons chopped fresh
cilantro
DIRECTIONS:
1.Preheat oven to 375 degrees F (190 degrees C).2.Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.3.Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.4.Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.

[moreluck]

Creamy Baked Pork Chops

Ingredients:

6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 eggs, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 can (10.75 ounce size) condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine



Directions:
Preheat oven to 350F. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.

Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned.

Transfer the chops to a 9x13 inch baking dish, and cover with foil. Bake in the preheated oven for 1 hour.

While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl.

After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

[moreluck]

BB's Chicken
"Chicken breasts are baked with Swiss cheese, celery soup and sherry, and topped with a buttery stuffing crust. A great casserole."
INGREDIENTS:
6 skinless, boneless chicken
breast halves
6 slices Swiss cheese
1 (10.75 ounce) can
condensed cream of celery
soup
1/2 cup cooking sherry
1 (12 ounce) package herb-
seasoned dry bread stuffing
mix
3/4 cup butter, melted
DIRECTIONS:
1.Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.2.Lay chicken breasts in the bottom of the pan and place a piece of Swiss cheese on each breast.3.In a small bowl or measuring cup combine soup with sherry. Pour over chicken.4.Combine stuffing and melted butter; spread over chicken.5.Bake, covered, in preheated oven for 60 minutes. Uncover and bake for another 60 minutes.

[moreluck]

basmati rice with sweet onions and summer herbs Bon Appétit | June 2008

ingredients

1 1/2 cups basmati rice (about 10 ounces)
2 tablespoons (1/4 stick) butter
2 cups chopped sweet onions (such as Vidalia or Walla Walla)
2 1/2 cups water
1 1/2 teaspoons salt
3 tablespoons finely chopped fresh Italian parsley
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh tarragon

preparation Rinse rice under cold water until water runs clear; set aside. Melt butter in large saucepan over medium-high heat. Add onions; sauté until translucent, about 5 minutes. Add rice, 2 1/2 cups water, and 1 1/2 teaspoons salt; bring to boil. Reduce heat to low, cover, and cook until rice is tender, about 15 minutes. Remove from heat and let stand, covered, 10 minutes. Stir in herbs. Season with pepper and more salt, if desired. Transfer to bowl and serve.

[moreluck]

Sloppy Jose's

1 to 1 1/4 lb. ground beef
1/2 med. onion, finely chopped
2 stalks celery, finely chopped
1/2 small green pepper, finely chopped
1 can (10.75 oz.) tomato soup
Salt & pepper to taste

In a med. fry pan, begin to brown the meat. Pour off excess fat if needed. Add onion,
celery and green pepper. Stir and cook until vegetables are tender and meat is
cooked thoroughly.

Add tomato soup and mix well. Season with salt & pepper.

Cover and simmer on low for 30 mins., stirring occasionally. Serve on buns.

[moreluck]

Zesty Shimp and Pasta

• 1 lb cleaned large shrimp (21 to 30 count)
• 3/4 cup prepared Good Seasons Italian dressing, salad dressing & recipe mix for fat free dressing divided
• 2 cups sliced fresh mushrooms
• 1 small onion, thinly sliced
• 1 (14 ounce) can artichoke hearts, drained, cut into halves
• 1 tablespoon chopped fresh parsley
• 1 (9 ounce) package fresh linguine, cooked as directed on package
• 1/4 cup grated parmesan cheese

1. Cook and stir shrimp in 1/2 cup of the dressing in large skillet on medium-high heat 2 minute
2. Add mushrooms, onions, artichokes and parsley. Continue cooking until shrimp turn pink and vegetables are tender, stirring frequently.
3. Toss with hot cooked linguine and remaining 1/4 cup dressing in large serving bowl. Sprinkle with cheese.

[moreluck]

Fabulous Fettucine

1/2 lb bacon, diced
3 tablespoons olive oil or vegetable oil
2 large onions, chopped
3 lbs fresh tomatoes, peeled, seeded and chopped (undrained) or 2 (14 1/2 ounce) cans diced tomatoes (undrained)
3 garlic cloves, minced
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon 1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/4 cup minced fresh parsley
1 lb fettuccine pasta
1/3 cup shredded parmesan cheese

1. In a skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 1 tbls drippings. Add oil and onions to drippings; saute until tender, about 5 minutes.
2. Add tomatoes and garlic; simmer uncovered for 5 minutes.
3. Stir in tarragon, salt, pepper and cayenne; cover and simmer for 20 minutes, stirring occasionally.
4. Meanwhile, cook fettuccine according to package directions.
5. Add parsley to the tomatoe mixture; simmer 5 minutes longer. Stir in bacon.
6. Drain fettuccine; top with tomatoe mixture. Sprinkle with parmesan cheese.

[moreluck]

Filo Tomato Tart

7 sheets filo dough, thawed
5 Tbls. unsalted butter, melted
7 Tbls. grated parmesan cheese, divided
1 cup VERY thinly sliced onion
1 cup shredded mozzarella cheese
8 Roma tomatoes, cut 1/8 inch slices
1 Tbls fresh thyme leaves
salt & pepper

Preheat oven to 375*. Line a large cookie sheet with parchment paper and spray the paper with Pam. Lay 1 sheet of filo on paper and brush lightly with melted butter. Sprinkle all over with 1 Tbls. parmesan cheese. Repeat layering 5 more times (with filo, butter, cheese), pressing each sheet firmly so it sticks to the sheet below. Brush top filo sheet with remaining butter and sprinkle with remaining cheese.

Scatter onion across filo, top with mozzarella and arrange tomato slices in a single layer, overlapping slightly. Sprinkle with thyme, salt & pepper to taste. Bake until filo is golden brown, 30-35 mins. Cool 10 mins. and serve.
Makes about 20 - 3 inch squares.

[moreluck]

Oven Fried Parmesan Chicken

Nonstick cooking spray
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
1/4 cup fat-free milk
3/4 cup grated Parmesan cheese
3/4 cup fine dry bread crumbs
2 teaspoons dried oregano, crushed
1 teaspoon paprika
1/4 teaspoon ground black pepper
5 pounds meaty chicken pieces, skinned (breast halves, thighs, and drumsticks)
1/4 cup butter, melted


1. Preheat oven to 375°F. Spray 2 large baking pans with cooking spray; set aside. In a medium bowl, whisk egg and milk. In a shallow dish, combine Parmesan, crumbs, oregano, paprika, and pepper. 2. Dip chicken into egg mixture; coat with crumb mixture. Arrange chicken in prepared baking pans, making sure pieces do not touch. Drizzle with melted butter.
3. Bake for 45 to 55 minutes or until chicken is tender and no longer pink (170°F for breasts; 180°F for thighs and drumsticks). (Do not turn during baking.) Serve warm or cold. Makes 12 servings. Make-Ahead Directions: Bake chicken as directed through Step 3. Cover; chill for up to 24 hours.

[moreluck]

Tomato, Bacon and Onion Fettuccine

• 4 ounces fettuccine, uncooked
• 3 slices bacon
• 1/4 cup onions (chopped)
• 1 cup tomatoes (chopped, fresh OR 1 14.5 oz. canned diced tomatoes)
• 1/2 teaspoon dried basil or
• 3 tablespoons fresh basil

1. Cook pasta to desired doneness. Drain and cover to keep warm.
2. In medium skillet, cook bacon until crisp. Remove and set on paper towels to drain. Reserve 1 tbsp drippings in the skillet. Add onion and cook until crisp-tender.
3. Crumble bacon, add bacon, tomato and basil to the onions. Cook until just heated.
4. Add to cooked pasta and toss well. Add salt and pepper if you want.

[moreluck]

Hank's Barbecue Sauce

Note that most of the alcohol from the bourbon will boil away while the sauce reduces, leaving bourbon's distinctive caramel-flavored tang.

Ingredients

• 1/4 cup butter
• 1/4 cup vegetable oil, such as canola or peanut
• 1 medium yellow or white onion, grated
• 1 chopped chile pepper, such as a serrano
• 1 cup bourbon or Tennessee whiskey
• 1/2 cup ketchup or tomato sauce
• 1/2 cup apple cider vinegar
• 1/2 cup lemon juice
• 1/3 cup dark molasses
• 2-3 tablespoons brown sugar
• 1/3 cup Worcestershire sauce
• Salt to taste

Method

1 Heat the oil and butter in a sauce pot over medium-high heat.
2 Grate the onion through the coarse grate of a box grater, or mince the onion fine if you don't have a grater.
3 Add the grated onion and the chile to the butter/oil combination and cook over medium heat for 3-4 minutes, or until the onion turns translucent. You do not want it to color.
4 Take the pot off the heat and add the bourbon. Return to the heat, turn up the heat to medium-high again and boil down the bourbon for 5 minutes.
5 Add all the other liquids: ketchup, lemon juice, vinegar, Worcestershire sauce, molasses – and the sugar. Mix well and bring back to a simmer.
6 Cook this for a few minutes to combine the flavors and test it for your personal preference: Is it salty enough? (It should be from the Worcestershire sauce). If not, add salt. Is it hot enough? If not, add some cayenne powder. Is it sweet enough? If not, add molasses.
7 Let the sauce cook down slowly until it thickens, about 20 minutes. Hold it over low heat while your ribs cook. Alternatively, you can make this sauce ahead of time and reheat it when you cook the meat. It will stay good in the fridge at least a week; I've held mine for two weeks with no problem.
Makes enough for 4-6 racks of ribs.

[moreluck]

Grilled Garlic Chicken

2 (4-pound) chickens, cut up
1 bunch scallions, minced
6 garlic cloves, peeled and finely chopped
2 cups orange juice
1/4 cup cider vinegar
2 teaspoons dried oregano
2 teaspoons kosher salt
1/2 teaspoon crushed red pepper flakes

Place the chicken pieces in 1 or 2 large resealable plastic bags and add the
rest of the ingredients. Shake to mix. Refrigerate at least 1 hour or
overnight.Fire up a grill to medium heat or until the coals are lightly covered
with ash. Cook the chicken skin-side up for 20 minutes. Turn and cook an
additional 15 to 20 minutes or until the juices run clear when a thigh is
pricked with a fork; it should register 180°F on an instant-read thermometer.
Alternatively, roast the chicken uncovered in a preheated 400°F oven for 35 to
45 minutes.
Serve half the chicken hot and reserve the rest for another use.

Yield: 4 servings, with leftovers

[moreluck]

Amish Yumazuti "A real tasty dish, there are seldom any leftovers with this ground beef and noodle casserole."
INGREDIENTS:
1 pound ground beef
1 onion, chopped
3/4 cup chopped celery
1 tablespoon minced garlic
1/4 cup shredded Cheddar
cheese
1 (14.5 ounce) can stewed,
diced tomatoes
1 (12 ounce) package
uncooked egg noodles
1 (10.75 ounce) can
condensed cream of chicken
soup
DIRECTIONS:
1.Preheat the oven to 350 degrees F (175 degrees C). Place noodles in a pot of lightly salted boiling water. Cook until al dente, about 8 minutes. Drain and set aside.2.Cook ground beef, onion, celery and garlic in a skillet over medium heat until meat is evenly browned. Drain off excess grease.3.Butter a 9x13 inch baking dish. Place half of the cooked noodles in the bottom of the dish. Cover them with half of the meat mixture, then half of the tomatoes. Spoon half of the cream of chicken soup over the tomatoes, then sprinkle half of the shredded cheese. Repeat layers, ending with cheese on the top.4.Bake for 1 hour in the preheated oven, or until cheese is browned and bubbly. Let stand for 10 minutes to set before serving.

[moreluck]

Marinated Oven-fried Chicken

2 1/2 pounds skinless chicken pieces
1/2 teaspoon celery salt
3/4 cup mayonnaise (I use Hellmann's) (you can use lowfat if desired)
1/2 teaspoon dry mustard
1 tablespoon lemon juice freshly squeezed
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt, or to taste
1/4 teaspoon sweet paprika
1 teaspoon Worcestershire sauce
1 1/2 cups dry bread crumbs
1/2 teaspoon Louisiana-style hot sauce, or to taste (I use Frank's or Crystal)
2 tablespoons flat leaf parsley, chopped
1/2 teaspoon garlic powder
Instructions:

In a large bowl, combine mayonnaise, lemon juice, salt, Worcestershire sauce, hot sauce, garlic powder, celery salt, dry mustard, pepper and paprika and mix well. Add chicken pieces and toss to coat. Cover bowl with plastic wrap and refrigerate for at least 4 hours (or up to 24 hours).

After marinating, remove chicken from refrigerator and toss to coat in marinade mixture once again (to make sure pieces are well-coated). Preheat oven to 350 degrees F. Place breadcrumbs and parsley in a shallow dish, mixing together well. Roll marinated chicken pieces in crumb mixture to coat evenly on all sides. Place chicken pieces in a single layer on a large baking pan.

Bake, uncovered, about 45 to 55 minutes (depending on size of chicken pieces you're using) or until juices run clear when tested with a fork, gently turning pieces halfway through cooking time. Remove to a warm platter and serve.

[moreluck]

Chinese Chicken Salad Dressing

2 Tbls. sugar
3 Tbls. white vinegar
1 tsp. salt
1/2 tsp. pepper
2 Tbls. sesame oil

Combine all ingredients in a small jar and cover
tightly with lid. Shake vigorously to combine.
Pour over sald. Toss & serve.

[moreluck]

Another Meatloaf

2 lbs ground chuck
1 (10 1/4 ounce) can cream of mushroom soup
1 small onion, chopped fine
1 cup breadcrumbs
4 tablespoons ketchup
1/2 cup milk
2 eggs, beaten

Topping


1/4 cup ketchup

2 tablespoons brown sugar

1. Mix all ingredients well - split the mixture evenly between two loaf pans. Bake @ 350 degrees for 1 1/2 hours.
2. Before applying the topping pour off any grease (should be minimal if you use chuck). Mix ketchup & brown sugar together & spread evenly over the two loafs.