What's Cookin' ??

[moreluck]

Hearty Italian Chicken Chowder

Ingredients:
1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
1/2 lb. boneless skinless chicken breast, chopped
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 cup reduced sodium chicken broth
1 medium zucchini, chopped
1/2 cup elbow macaroni, uncooked
1 tsp. dried basil leaves
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese


Preparation:

Heat dressing in large saucepan on medium heat. Add chicken; cook 3 min., stirring once.

Add tomatoes, broth, zucchini, macaroni and basil. Bring to boil on high heat.

Reduce heat to medium; simmer 8 min. or until macaroni is tender. Sprinkle with cheese.

[moreluck]

Broccoli Cheese Square

Allow enough time for cooling so they cut easily.


2 (10 ounce) packages frozen broccoli or fresh broccoli
3 eggs
1 cup flour
1 cup milk
3 tablespoons butter or margarine
1 teaspoon baking powder
2 tablespoons finely chopped onions
1 lb cheddar cheese, grated


salt and pepper

1. Preheat oven to 350 degrees.
2. Melt butter or margarine in a 9x13 inch baking dish. Steam broccoli, transfer to processor or blender and chop finely.
3. Beat eggs in a large bowl. Add flour, milk, and baking powder; mix. Stir in cheese, broccoli and onion.
4. Spread into prepared dish, spreading evenly. Bake until set, about 30 minutes. Cut into bite size pieces.

[moreluck]

Pasta & Red Beans

Ingredients

• 1 (14 1/2 ounce) can stewed tomatoes
• 1 (14 1/2 ounce) can dark red kidney beans
• 1 cup water
• 2 tablespoons dried parsley
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 8 ounces elbow macaroni

Directions

1. Bring undrained tomatoes, undrained kidney beans, water, parsley and seasonings to a boil in large saucepan over medium heat.
2. Add pasta, stir, turn off heat, and cover.
3. Stir frequently until pasta is tender.
4. Sprinkle with shredded cheddar cheese if desired.

[705red]

When I found this recipe, I thought it was perfect for people like me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out. Give this a try.

BAKED STUFFED CHICKEN
4 - 5 lb. Chicken
1 cup melted butter
1 cup stuffing (Pepperidge Farm is Good.)
1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT)
Salt/pepper to taste
Preheat oven to 350 degrees.


Brush chicken well with melted butter salt, and pepper.
Fill cavity with stuffing and popcorn.
Place in baking pan with the neck end toward the back of the oven.

Listen for the popping sounds.

When the chicken's ass blows the oven door open
and the chicken flies across the room, it's done.

And, you thought I couldn't cook...

[moreluck]

For all those tomatoes you're harvesting........

Homemade Tomato Juice Recipe

Ingredients

• 3 pounds very ripe garden tomatoes, cored, roughly chopped
• 1 1/4 cups chopped celery with leaves
• 1/3 cup chopped onion
• 2 Tbsp sugar (to taste)
• 1 teaspoon salt
• Pinch black pepper
• A couple shakes of Tabasco sauce, about 6-8 drops (to taste)

Method

1 Put all ingredients into a large non-reactive pot (use stainless steel, not aluminum). Bring to a simmer and cook, uncovered, until mixture is completely soupy, about 25 minutes.
2 Force mixture through a sieve, chinoise, or food mill. Cool completely.
Store covered and chilled. Will last for about 1 week in the refrigerator.
Makes about 1 quart.

[moreluck]

Salsa Swiss Steak

Ingredients:
2 pounds boneless beef top round steak, cut 1 inch thick
2 large red and/or green sweet peppers, seeded and cut into bite-size strips
1 medium onion, sliced
1 can (10.75-ounce size) condensed cream of mushroom soup (undiluted)
1 cup bottled salsa
2 tablespoons all-purpose flour
1 teaspoon dry mustard



Directions:
Trim fat from steak. Cut steak into serving-size pieces.

In a 3-1/2- or 4-quart slow cooker, place steak, sweet pepper, and onion.

In a medium bowl, stir together soup, salsa, flour, and mustard. Pour over steak and vegetables in slow cooker.

Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. If desired, serve with cornbread, or mashed potatoes.

[moreluck]

Lemon Linguine with Spinach & Prosciutto

1 lb. linguine
1/3 cup olive oil
1/3 cup minced shallots
1/4 cup chopped sun dried tomatoes
1Tbls. grated lemon zest
1 Tbls. garlic paste
4 oz. prosciutto ham, torn into pieces
1/3 cup fresh lemon juice
1/2 tsp. each salt & pepper
8 cups loosely packed baby spinach (4 oz.)
1/2 cup toasted pine nuts

In a large pot, cook linguine according to pkg. directions (al dente)

Meanwhile, in a large deep skillet, heat oil over med-high heat. Add shallots, sun dried tomatoes, and grated lemon zest and cook stirring for one minute Add garlic and cook stirring one minute. Add prosciutto and cook about 2 mins, until crisp.

Drain linguine; add to skillet along with lemon juice, salt and pepper, tossing over med. heat to combine.

Place spinach in a large bowl. Add hot linguine mixture to spinach tossing to combine. Stir in pine nuts and garnish with cheese.

[moreluck]

Big Star Meatloaf

Recipe courtesy Jay Wence at the Big Star Diner, Bainbridge Island, WA


1/4 cup steak sauce (recommended — A1)
1 3/4 lbs ground beef
2 1/2 garlic cloves, minced
1 1/2 tablespoons dried thyme
1/8 cup worcestershire sauce
2 eggs
1 1/2 tablespoons steak seasoning (recommended — Montreal)


1/2 cup breadcrumbs

1. Preheat oven to 325 degrees F.
2. In large bowl, mix steak sauce, ground beef, garlic, thyme, Worcestershire sauce, eggs, and steak seasoning until well mixed. Then, add bread crumbs and mix until incorporated.
3. Place in casserole dish and shape into a loaf. Add water to pan to come up to 1/4-inch of the meat loaf.
4. Bake for 50 minutes until done.

[moreluck]

Roast Chicken

• 3 sprigs fresh rosemary
• 3 garlic cloves
• 2 tablespoons yellow mustard
• 1 lemon, halved crosswise
• 2 roasting chickens, rinsed and patted dry
• 2 stalks celery, cut in half crosswise
• 1 small onion, quartered
• salt & freshly ground black pepper
• 1 cup dry white wine, plus more if needed

1. Preheat oven to 375° .
2. Finely chop the leaves of one sprig rosemary and one clove garlic.
3. In a small bowl, combine mustard, chopped rosemary, and chopped garlic; set aside.
4. Rub each chicken inside and out with half a lemon. Place a lemon half in each cavity.
5. Add to the cavity of each chicken a stalk of celery, two onion quarters, a sprig of rosemary, and a clove of garlic.
6. Rub chickens all over with mustard mixture, and season with salt and pepper.
7. Place on a rack in a large roasting pan.
8. Sprinkle all over with wine. Pour remaining wine into roasting pan.
9. Bake, basting about every 15 minutes, until juices run clear, 1 1/2 to 1 3/4 hours.
10. Add water or wine as additional basting juices are needed.
11. Remove from oven, transfer chickens to a platter, and let stand 10 minutes.
12. Meanwhile, remove rack from roasting pan and place pan on top of stove over medium heat.
13. Cook until liquid is slightly reduced, about 5 minutes. Pour reduced liquid over chickens, or serve on the side.

[moreluck]

Throw Together Mexican Casserole

"Ground beef, olives, egg noodles, corn, taco sauce and seasoning give this throw together casserole it's South-of-the-border flavor."
INGREDIENTS:
1 pound ground beef
1 (15 ounce) can sweet corn,
drained
1 cup mild, chunky salsa
1/4 cup sliced black olives
3 1/2 cups cooked egg noodles
1 (15.25 ounce) can kidney
beans, drained and rinsed
1/4 cup taco sauce
1 (1.25 ounce) package taco
seasoning mix
1/2 cup tomato sauce
DIRECTIONS:
1.Preheat oven to 325 degrees F (165 degrees C).2.In a skillet over medium heat, cook the ground beef until evenly brown; drain.3.In a 9x13 inch baking dish combine the beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.4.Bake in the preheated oven for 1/2 hour, or until cooked through.

[moreluck]

Crock Pot Short Ribs




SERVES 6

• 4 1/2 lbs boneless beef short ribs
• 1 (14 1/2 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 1/2 cup brown sugar
• 1/2 cup cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon worcestershire sauce
• 1 teaspoon salt
• 1 cup water

1. Place ribs in slow cooker.
2. Whisk together remaining ingredients.
3. Pour over ribs.
4. Slow cook on high for 6 hours.

[moreluck]

Crushed Red Potatoes With Buttermilk


1 1/2 lbs red potatoes
1/3 cup buttermilk
fresh ground black pepper, to taste
1/2 teaspoon salt, plus more to taste


2 tablespoons fresh chives, chopped

1. Cover potatoes with cold water in a large saucepan.
2. Add salt and bring to simmer over medium heat.
3. Cook until tender, 12 to 15 minutes.
4. Drain potatoes in a colander and transfer to medium bowl.
5. Coarsely crush the potatoes with a potato masher or the back of a large spoon.
6. Gently stir in buttermilk and chives.
7. Season with salt and pepper.

[moreluck]

Onion Beef Fettuccine

Ingredients:
3 cups thinly sliced onions
1/4 cup butter (no substitutes)
1 pound ground beef
3 tablespoons all purpose flour
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon pepper
2 cans (14 1/2 oz. size) beef broth
8 ounces fettuccine cooked and drained
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese



Directions:
In a skillet, saut? onions in butter for 10-15 minutes or until caramelized (do not over-brown). Remove onions with a slotted spoon. In the same skillet, cook beef over medium heat until no longer pink; drain. Return onions to skillet.

In bowl, combine the flour, brown sugar, salt, pepper and cumin. Gradually stir in the broth until smooth. Add to skillet; bring to a boil. Cook and stir for 2 minutes or until thickened.

Place fettuccine in a greased 4 quart baking dish. Top with beef mixture. Combine cheeses; sprinkle over the top. Bake, uncovered, at 450?F for 15 minutes or till cheese is melted.

[moreluck]

BBQ Ribs, Oriental

5 lb Pork spare ribs
1 1/2 ts Salt
1 Beef bouillon cube
3/4 c Water,boiling
1 ts Oil
1 cn Pineapple,crushed,undrained
1/4 c Brown sugar,dark,firm packed
1 ts Onion powder
1/4 ts Garlic powder
2 tb Worcestershire sauce
2 tb Cornstarch
1/4 c Water,cold

Instructions
1. Cut ribs to form individual portions; sprinkle with 1 teaspoon salt.

2. Place ribs on a rack in a shallow baking pan; bake in preheated 375'F. oven until almost tender, 1 1/2 to 2 hours. Drain off fat.

3. Meanwhile, dissolve bouillon cube in boiling water in a medium-size saucepan.

4. Add oil, pineapple, brown sugar, onion powder, garlic powder, Worcestershire sauce and remaining salt; bring to a boil.

5. Reduce heat and simmer, uncovered, 5 minutes.

6. Combine cornstarch with cold water in a small bowl; stir into sauce mixture. Cook and stir until thickened.

7. Spoon sauce over drained, baked ribs.

8. Increase oven temperature to 425'F.; bake until nicely glazed, about 30 minutes.

[moreluck]

Bierock Casserole

"A savory ground beef and sauerkraut mixture baked between two layers of crescent roll dough, in the style of bierock pastries. This is almost as good as the orginal bierock, but is a lot less time consuming!"
INGREDIENTS:
1/2 cup chopped onion
1 1/2 pounds lean ground beef
1 (16 ounce) can sauerkraut,
drained and pressed dry
2 (8 ounce) cans refrigerated
crescent rolls
1 (8 ounce) package shredded
Cheddar cheese
DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C).2.Brown onion and ground beef in a large skillet over medium high heat; drain extra fat out of skillet, then stir in drained sauerkraut. Heat through and set aside.3.Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13 inch baking dish. Spread beef mixture on top, then lay 2nd package of crescent roll dough over the top of the beef mixture. Press dough seams together and sprinkle all with cheese.4.Bake in preheated oven for 25 to 30 minutes, or until golden brown.

[moreluck]

Parmesan Roasted Asparagus

Ingredients

2 1/2 pounds fresh asparagus (about 30 large)
1/4 teaspoon black pepper - freshly ground
2 tablespoon olive oil
1/2 cup Parmesan Cheese - freshly grated
1/2 teaspoon kosher salt
1 large Lemon cut in wedges for serving

Instructions
Preheat the oven to 400 degrees F. If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges

[moreluck]

How to peel a hard boiled egg......

[moreluck]

Pork Chops With Scalloped Potatoes and Onions


3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 (14 1/2 ounce) can chicken broth
6 pork chops
2 tablespoons vegetable oil
6 cups thinly sliced peeled potatoes
1 medium onion, thinly sliced
paprika (optional)


chopped fresh parsley (optional)

1. In a saucepan melt butter over low heat, stir in flour, salt and pepper.
2. Add chicken broth; cook and stir constantly until the mixture comes to a boil.
3. Cook for one minute then remove from heat and set aside.
4. Season pork chops with additional salt and pepper as desired.
5. Brown pork chops in a skillet coated with vegetable oil.
6. Grease a 9 X 13 baking pan.
7. Layer potato and onion slices in pan.
8. pour broth mixture over the potatoes and onion.
9. Place browned pork chops on top of potatoes.
10. Sprinkle paprika and parsley.
11. Cover with aluminium foil and bake at 350 for 1 hour or until potatoes are tender.
12. Remove foil and bake an additional 30 minutes, or until potatoes are tender.

[moreluck]

New Orleans Red Beans And Rice

Ingredients:

6 slices bacon, cut into 1-inch pieces
2 onions, cut into 1/2-inch wedges
1 clove garlic, minced