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[moreluck]

Cheddar-Cauliflower Soup

2 Tbls. olive oil
1 yellow onion, diced
1 head cauliflower( about 2 1/2 lbs) cut into florets
5 cups chicken broth
2 cups heavy cream
2 tsp. salt
fresh ground pepper to taste
8 oz. white cheddar cheese

In a large Dutch oven over med. heat, warm the oil. Add onion; cook stirring occasionally, until tender
5-7 mins. Add cauliflower and cook stirring occasionally until cauliflower is
light golden brown, about 5 mins. Add broth, cream, salt and pepper. Bring to a boil. Reduce heat
to low and simmer until cauliflower is fork tender about 10-12 mins. Using an immersion blender, blend soup to a fine puree, 3-5 mins. Add cheese and stir 'til melted and well combined with soup. Adjust seasonings with salt & pepper. Serve with toasty, crusty bread.

[moreluck]

Montana Cowboy Stew

Ingredients:
Flour, salt, pepper and garlic powder to coat beef
2 pounds cubed beef
Butter
8 potatoes, peeled and cubed
1 small onion, diced
1/2 pound smoked sausage, sliced in rings
1 can green beans
3 cans cream of chicken soup



Directions:
Mix flour, salt, pepper and garlic powder in a plastic bag. Add cubed meat, shake to coat.

Melt butter or margarine in a large frying pan. Brown meat in frying pan. Place meat, potatoes, onions and sausage in roasting pan or any oven-safe dish large enough. Pour soup and 1 can water per can of soup over meat and vegetable mixture. Mix well.

Bake 4 hours at 400. Stir at least 2 times during baking time. In the last 1/2 hour add green beans and stir.

[moreluck]

Saucy Pork Chops

Ingredients:
6 boneless pork chops
salt, pepper and garlic powder to taste
2 tablespoons oil
2 cans (10 3/4-oz. size) cream of onion soup
12 ounces evaporated milk
1 cup sour cream



Directions:
Season pork chops and brown in hot oil; drain. Place chops in slow cooker.

Whisk soup and milk together until smooth. Pour over chops.

Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.

Stir sour cream into mixture during last 30 minutes of cooking. Serve with rice or noodles.

[moreluck]

Fettuccine Alfredo with Chicken

1/2 lb. fettuccine, uncooked
1 lb. boneless skinless chicken breast, cut into strips
1 1/4 cups fat free chicken broth
4 tsp. flour
4 oz. Philadelphia Neufchatel Cheese, cubed
3 Tbls. grated parmesan cheese
1/4 tsp. garlic powder
1/4 tsp. pepper

Cook pasta as directed on package. Meanwhile, heat a large nonstick skillet sprayed with cooking spray on med-high heat. Add chicken, cook 5-7 mins or 'til cooked through, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet stir in Neufchatel cheese, 2 Tbls. parmesan cheese, garlic powder and pepper. cook 2 mins. stirring constantly until mixture boils and thickens. Stir in chicken.
Drain pasta, place in bowl. Pour chicken mixture over pasta; toss to coat. Sprinkle with remaining Parmesan cheese.

[moreluck]

Italian Noodle Casserole

• 1 lb ground beef
• 8 ounces wide egg noodles
• 8 ounces shredded monterey jack cheese
• 2 (15 ounce) cans tomato sauce
• 2 (15 ounce) cans great northern beans, drained and rinsed
• 14 1/2 ounces diced tomatoes
• 1 (10 1/2 ounce) can tomato soup
• 2 teaspoons italian seasoning
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 2 tablespoons parmesan cheese

1. Brown ground beef, drain.
2. Cook noodles as directed and drain.
3. Combine the beef with remaining ingredients 13 x 9 pan, leaving out 1/2 cup of the Jack cheese and the 2 tablespoons of Parmesan. Cover and cook at 350 degrees for 30 minutes. Uncover and sprinkle top of casserole with the Parmesan and remaining Jack cheese. Bake 5 to 10 minutes more, uncovered, to melt the cheese topping.

[moreluck]

Cheesy Chicken & Salsa Skillet

2 cups penne pasta, uncooked
1 lb. boneless, skinless chicken breasts, cut into
bite size pieces.
1 1/4 cups Thick and Chunky Salsa
1 cup frozen corn, thawed
1 large green pepper, cut into short thin strips
1 Cup Four cheese Mex. style cheese, shredded

Cook pasta as directed. Meanwhile heat large non stick skillet sprayed with Pam on med. high heat. Add chicken; cook and stir 2 mins.; stir in salsa, corn and peppers. Bring to a boil. Simmer on med-low heat 10 mins or 'til chicken is cooked through, stirring occasionally.
Drain pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 min or until cheese is melted.

[moreluck]

Ground Beef in Sour Cream V-8 Noodles

• 1 cup chopped onion
• 2 tablespoons melted butter
• 1 lb ground beef
• 3 cups noodles (uncooked)
• 3 cups v 8 vegetable juice or tomato juice
• 2 teaspoons salt
• 1 teaspoon celery salt (optional)
• 2 teaspoons worcestershire sauce
• 1 dash pepper
• 1 (7 ounce) can mushroom stems and pieces
• 1 cup sour cream

1. Saute onion in butter until tender; add meat, brown lightly.
2. Place noodles in a layer over meat.
3. Combine tomato juice and seasonings; pour over noodles.
4. Bring to a boil; cover.
5. Simmer over low heat 30 minutes or until noodles are tender.
6. Stir in sour cream and mushrooms; bring to a boil.
7. Serve hot.

[moreluck]

Chicken With Rosemary-Garlic Butter

• 1 cup butter, softened
• 1/4 cup chopped fresh rosemary
• 4 teaspoons chopped fresh garlic
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 0 whole roasting chicken

1. Preheat oven to 350°.
2. In a small mixing bowl, combine butter, rosemary, garlic, salt, and pepper.
3. Rub butter mixture under skin and on outside of chicken. Truss chicken with butcher’s twine. Place chicken, breast-side up, on a rack in roasting pan. Cover loosely with foil and bake for 1 hour.
4. Remove foil and continue baking, basting occasionally, for 1 to 1 1/2 hours, or until meat thermometer inserted in thigh reaches 180º. Remove pan from oven and let rest for 10 minutes.
5. To serve, slice chicken and pour pan juices on top.

[moreluck]

Don's Taco Bean Soup

• 2 lbs hamburger meat
• 1 1/4 ounces taco seasoning
• 3 (15 ounce) cans kidney beans
• 3 (15 ounce) cans chili beans, zesty
• 3 (16 ounce) cans corn
• 3 (14 ounce) cans stewed tomatoes, zesty
• 1 (8 ounce) can diced jalapenos
• 2 (1 1/4 ounce) packets powdered ranch dressing mix

For toppings

• 19 ounces tortilla chips
• sour cream
• olive
• grated cheese

1. cook and season the hamburger.
2. rinse only the kidney beans.
3. combine all ingredients into cooking pot or crock pot until simmering
4. Top with desired extras and a side of chips, share with many & enjoy!

[Hoaxster]

Originally Posted by moreluck

Don's Taco Bean Soup

• 2 lbs hamburger meat
• 1 1/4 ounces taco seasoning
• 3 (15 ounce) cans kidney beans
• 3 (15 ounce) cans chili beans, zesty
• ...
• Top with desired extras and a side of chips, share with many & enjoy!

Open the doors and windows and turn on the exhaust fan!
My wife will not be happy if she sees this recipe!

[moreluck]

Hoax.....when I was in the hospital......passing gas became the most important thing to strive for. This recipe would have helped the entire 4th floor at the Women's Center at Hoag Hospital !!!

[Cementups]

thisis the first tiem i have ever opened this section of BC. I have a question. Have you tried all or most of these recipes? the cheesey chicken and salsa sounds really good.

[moreluck]

Cementups...No, I have not tried a lot of the recipes. Mostly I just pick out recipes that make sense and sound good. In the beginning, a lot of the recipes were my personal favorites.

When I say "make sense" , I mean if a recipe calls for 1 pound of pasta, it better have a good balance of 'liquids' for all that pasta.

[moreluck]

Pork Tenderloin Diane

1 lb Pork tenderloin, cut
1 tb Worcestershire sauce
2 ts Lemon pepper
1 ts Dijon-style mustard
2 tb Butter
1 tb Finely chopped chives or 2 tb Lemon juice

Instructions:

Press each tenderloin piece into 1 inch thick medallion; sprinkle surfaces with lemon pepper. Melt butter in large heavy skillet over medium heat. Add medallions; cook 3 to 4 minutes on each side. Remove pork to serving platter; keep warm. Stir lemon juice, Worcestershire sauce and mustard into pan juices in skillet. Cook, stirring, until heated through. Pour sauce over medallions; sprinkle with chopped chives. Garnish with whole chives. Serve with vegetables.

[moreluck]

Crabmeat Ravioli

Ingredients:

***Bechamel***
2 tablespoons butter
2 tablespoons flour
1 1/4 cup cream

***Filling***
1 pound lump crabmeat
1 tablespoon butter
1/4 cup green onions, minced
1/2 cup cracker crumbs
Salt and white pepper to taste

***Pasta Dough***
2/3 cup flour
1 egg, beaten
1 tablespoon water
1 tablespoon olive oil

***Sauce***
1/2 cup heavy cream
2 ounces butter, softened
Salt and white pepper to taste
1/4 cup freshly grated Parmagiano Reggiano cheese



Directions:
For the bechamel sauce: Melt the butter in a saut? pan over low-medium heat. Add the flour, salt and pepper. Cook for a few minutes to make a blond roux. Gradually add the cream. Keep whisking the mixture to avoid lumps. Simmer this bechamel sauce until it's reduced to about 1 cup. Remove from heat and let cool.

Carefully pick through the crabmeat and make sure there are no bits of shell. Add the crabmeat to the bechamel sauce. Melt the butter in another pan and saut? the onions until translucent. Add the onions to the sauce, then stir in the cracker crumbs. Mix well, then set aside to cool. When the mixture has cooled, form it into balls about 3/4" across.

To make the pasta dough: Place the flour into a bowl and add the egg, water and oil. Using your hands or a wooden spoon, mix together until the ingredients for a ball of dough. Knead the dough for about 5 minutes, then set in a lightly oiled bowl to rest for one hour. After the dough has rested, place on a board that has been dusted with flour, and roll it out with a rolling pin until it's paper thin. You can also use a pasta machine to roll the dough out.

To assemble the ravioli: Space the balls of crabmeat filling out on the sheet of dough, about 1 1/2" from each other. Paint between the balls of dough with water, then lay another thin sheet of dough atop the balls. Press around each ball with your fingers to seal. Dust the top of the uncut ravoili with flour, then cut them apart with a pastry wheel (preferred) or a sharp knife. Boil the ravioli in rapidly boiling salted water for 5 minutes.

To make the sauce: Heat the cream and reduce it by 1/3. Season the cream with salt and pepper to taste. Whisk in the butter a little at a time. Serve immediately over the freshly cooked ravioli, and top with the Parmagiano Reggiano cheese.

[moreluck]

Acapulco Chicken

• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon chili powder, divided
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup chopped green bell pepper
• 1/2 cup chopped onion
• 2 jalapeno peppers, seeded and minced
• 1 large tomato, cut into chunks
• 10 drops hot pepper sauce

Directions

1. Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.
2. In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.

[moreluck]

Pork Tenderloin Diane

1 lb Pork tenderloin, cut
1 tb Worcestershire sauce
2 ts Lemon pepper
1 ts Dijon-style mustard
2 tb Butter
1 tb Finely chopped chives or 2 tb Lemon juice
Instructions:

Press each tenderloin piece into 1 inch thick medallion; sprinkle surfaces with lemon pepper. Melt butter in large heavy skillet over medium heat. Add medallions; cook 3 to 4 minutes on each side. Remove pork to serving platter; keep warm. Stir lemon juice, Worcestershire sauce and mustard into pan juices in skillet. Cook, stirring, until heated through. Pour sauce over medallions; sprinkle with chopped chives. Garnish with whole chives. Serve with vegetables.

[moreluck]

Poached Salmon

8 garlic cloves, divided
1/2 cup loosely packed parsley leaves
1/4 cup loosely packed fresh mint leaves
1/2 tsp. salt
3 Tbls. extra virgin olive oil
1/2 bunch fresh parsley
3 lemons, sliced
6 (6 oz.) 1 inch thick salmon fillets
Garnish...lemon slices

Process 2 garlic cloves, 1/2 cup parsley leaves, 1/4 cup mint leaves and 1/2 tsp. salt in a processor 'til smooth, stopping to scrape down sides as needed. With the processor running, pour oil through lid in a slow steady stream processing 'til smooth.

Smash remaining garlic cloves using the flat side of a knife.

Pour water to the depth of 2 1/2 inches into a large skillet over med-high heat. Add smashed garlic, 1/2 bunch fresh parsley and lemon slices; bring to a boil. Add salmon fillets; return liquid to a boil, reduce heat to low and simmer 7-10 mins. until fish flakes with a fork. Remove salmon from skillet; discard liquid in skillet. Serve salmon with garlic-parsley mixture.

[moreluck]

LAYERED SHRIMP TACO DIP

8 oz cream cheese
2tbs milk
1/2c chili sauce
1c tiny shrimp (since they need to be very dry I would suggest getting the ones in the fish counter rather than frozen pkg)
4 green onions – chopped
1 green pepper – chopped
1 can sliced black olives
1c grated mozzarella cheese
chips

mix cream cheese & milk & spread on bottom of dish – I used a deep glass pie pan
layer rest of stuff in order

Enjoy

[moreluck]

Seafood Newburg Stoup

2 tablespoons Extra-Virgin Olive Oil
3 tablespoons Flour
2 tablespoons Butter
1/4 cup Dry Sherry
1 Potato peeled and chopped
3 cups Chicken Stock
2 Celery Ribs
1 1/2 lbs. Cod Scrod or Haddock
1 Onion
1 medium Shrimp
1 Bay Leaf
3 cups Whole Milk or Half and Half
1 Salt and Pepper
1/2 teaspoon Cayenne Pepper
1 tablespoon Old Bay Seasoning
Instructions:

Heat a medium soup pot over medium-high heat. Add the olive oil and butter. Add veggies, bay leaf, salt, pepper and Old Bay Seasoning. Cook for 5 minutes. Add flour and cook for 1 minute. Add the sherry and cook for 1 minute. Add chicken stock and bring to a bubble. Arrange the seafood in an even layer around the pan. Cover and cook for 4 minutes. Add milk and cook for 2 to 3 minutes longer. Add cayenne pepper. Discard the bay leaf.

[moreluck]

Breakfast Bake

• 1 (8 ounce) can refrigerated crescent dinner rolls
• 1 (8 ounce) package smoked ham, chopped
• 6 eggs
• 1/2 cup cold milk
• 1/2 teaspoon black pepper
• 1 cup cheddar cheese, shredded
• 1 cup low-moisture part-skim mozzarella cheese, shredded

1. Heat oven to 350 degrees.
2. Unroll dough in 13x9-inch baking dish, press to cover bottom of dish, firmly pressing holes and seams together to seal.
3. Sprinkle ham over crust.
4. Beat eggs, milk and pepper with whisk until blended, pour over ham.
5. Top with cheeses.
6. Bake 25 minutes or until center is set.

[moreluck]

Slovak Haluski

Ingredients:

1 large head cabbage -- shredded or chopped
2 tablespoons bacon drippings or oil
1 onion -- chopped
1 1/2 teaspoon salt
Pepper to taste
1/4 cup water
***Dumplings***
3 cups all-purpose flour
1 teaspoon salt
3 eggs -- beaten
1 tablespoon butter or oleo -- melted
1/2 cup milk or water, more as needed



Directions:
Heat the shortening in a large skillet or Dutch oven. Add cabbage, onions, seasonings, and water. Fry over low heat, stirring occasionally, for 20 minutes.

To make the dumplings: Combine flour and salt in mixing bowl. Add eggs and melted butter. Stir in enough milk or water to form a heavy but not stiff dough. Wet a dinner plate and place dough on it. Flatten it out.

Have ready, boiling salted water. With a teaspoon, cut off pieces of dough (about 1/2 teaspoon) into boiling water. Boil for about 6 to 8 minutes. They will float to the top of the water when done. Remove with slotted spoon and place in a colander. Rinse with cool water. When it's all done, mix the dumplings in with the cabbage and serve hot.

[moreluck]

Hawaiian Chicken

-3 1/2 lbs chicken drumsticks (thighs ok, too) 1 cup flour
salt and pepper, to taste
oil, for frying Sauce

• 1 1/4 cups pineapple juice (I used the juice from the can of pineapple)
• 2 tablespoons cornstarch
• 1 tablespoon chicken base (original recipe calls for 1 chicken bouillon cube)
• 1 teaspoon worcestershire sauce
• 1/4 cup brown sugar (changed from granulated sugar and reduced from 3/4 cup)
• 1 tablespoon soy sauce
• 1/4 teaspoon powdered ginger

Garnish

• 8-10 fresh pineapple slices, reserve juice or 1 (20 ounce) can pineapple slices, reserve juice
• 8-10 slices red bell peppers
• sliced green onion

1. Combine the flour, salt and pepper on a piece of wax paper.
2. Dredge the drumsticks in the flour.
3. In a large frying pan, heat up oil and brown the chicken on all sides until brown, about 10 minutes.
4. Transfer the chicken to a large casserole dish.
5. Preheat oven to 350 degrees.
6. Combine the sauce ingredients in a small pan and bring to the boil. Boil 2 minutes, stirring often.
7. Pour the sauce evenly over the chicken.
8. Arrange the red bell pepper slices and pineapple slices on top.
9. Bake 30 minutes or until no longer pink.
10. Garnish the drumsticks with the green onions.
11. Serve with plain white rice.
12. Servings are estimated.

[moreluck]

Sausage & Mushroom Penne

• 1 pound dried penne
• 1 pound bulk sweet Italian sausage
• 2 tablespoons olive oil, divided
• 1 pound packaged sliced mushrooms
• 1 garlic clove, forced through a garlic press
• 1 cup heavy cream
• 1/2 cup grated Parmigiano-Reggiano
• 8 ounces shredded whole-milk mozzarella, divided

Preparation

Cook penne in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta and transfer to a flameproof 3-quart baking dish.
Preheat broiler.
Meanwhile, cook sausage in 1 tablespoon oil in a 12-inch nonstick skillet over high heat, stirring occasionally and breaking up any large pieces, until no longer pink. Transfer with a slotted spoon to a bowl, leaving fat in skillet.
Add remaining tablespoon oil to skillet along with mushrooms and garlic, then cook over high heat, stirring occasionally, until mushrooms are golden, about 3 minutes.
Return sausage to skillet along with cream, reserved 1/2 cup cooking water, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper and boil over high heat, stirring once or twice, until thickened, about 4 minutes. Pour over pasta, then stir in Parmigiano-Reggiano, 1/2 cup mozzarella, and salt to taste. Spread evenly in baking dish and top with remaining mozzarella.
Broil 3 to 4 inches from heat until golden brown in spots, about 5 minutes.
Serve with: a green salad

[moreluck]

Cream Of Jalapeno Soup

Ingredients:

1 1/2 tablespoon unsalted butter
5 jalapeno peppers, stemmed and seeded
1/2 large finely chopped red onion
3 cloves garlic, minced
1 avocado, peeled and diced
2 large diced tomatoes
8 cups heavy cream
1 bunch cilantro, stemmed and chopped
Kosher salt to taste
Freshly ground pepper to taste



Directions:
Mince the jalapenos and set aside.

In a large, heavy saucepan, heat the butter over medium heat. Add the jalapenos, onions and garlic and saute, stirring, until the vegetables are soft.

Remove the pan from the heat and stir in the avocados, tomatoes and cream. Lower the temperature and return the pan to the heat, watching and stirring so the cream does not separate.

Bring the soup slowly back to a simmer and cook for about 30 minutes to reduce by one third and to blend flavors. Be sure to stir the soup occasionally to prevent sticking or scorching. Season with salt and pepper.

Just before serving stir the chopped cilantro leaves into the soup, reserving some for garnish. Ladle soup into bowls and garnish with remaining cilantro.