What's Cookin' ??

[moreluck]

Sausage, White Bean and Escarole Soup

1 lb. hot Italian sausage links
4 Tbls. extra-virgin olive oil
1 med. onion chopped
2 Tbls. chopped fresh rosemary
2 cans (19oz. each) cannellini beans, rinsed and drained
1/2 lb. escarole, chopped (about 6 cups)
2 cans (14 1/2 oz. each) reduced sodium chicken broth
2 oz. sun dried tomatoes (not packed in oil) chopped
1/3 cup finely grated parmesan cheese

Remove sausage from casings. Heat 1 Tbls. oil in heavy 5 qt. pot over moderately high heat. Add sausage and cook, stirring and breaking up clumps, until no longer pink....about 5 mins. Transfer with slotted spoon to a bowl. Add 1 Tbls. oil, the onion and rosemary to the same pot; cook over moderate heat, stirring until onion is softened, about 3-5 mins. Add sausage, beans, escarole, broth and tomatoes; simmer, stirring occasionally, 15 mins. Ladle sop into bowls, sprinkle with cheese and drizzle with remaining 2 Tbls. olive oil. 6 servings

[moreluck]

Pasta With Pancetta and Gorgonzola Sauce

• 1 lb pasta, your choice what kind
• 1/2 lb pancetta, diced
• 1/2 medium onion, finely diced
• 3/4 cup heavy cream
• 1/2 tablespoon sherry wine
• 1/2 teaspoon ground nutmeg
• freshly grated parmesan cheese, for serving

1. Cook pasta according to package directions.
2. While pasta is cooking, heat a cast iron skillet to medium high. Add pancetta and saute until fat begins to render. Add onion and saute until the onion is translucent and the pancetta begins to brown, about 5 minutes.
3. Add the heavy cream and the sherry. Bring to a boil and then remove from heat.
4. Add the gorgonzola and stir until smooth. Place the pan back on the heat just until the cheese is fully melted and stir in the nutmeg.
5. Drain the pasta and put back into the pasta pot or a pasta bowl. Pour sauce over pasta and mix. Serve in shallow bowls and pass parmesan cheese for diners to grate over the hot pasta.

[moreluck]

Spaghetti with Roasted Garlic Oil

3 to 4 whole garlic bulbs
1 cup extra virgin olive oil

Cut the tops of the garlic heads and place the heads close together in a shallow baking dish.
Take half the oil and pour over the garlic, season with salt and pepper.
Cover with aluminum foil and bake in oven that is preheated to 375 degrees.
Bake for around 1 hour or until the cloves start to pop out of their skins.
Uncover and bake for around 15 minutes more or until garlic is golden brown.
Remove from oven and cool until you can remove the skins without giving yourself a hot hand.
Place the skinned cloves in a blender and pour the oil you baked them in into the blender through a sieve to catch any skins that may be in the oil. Pour in the rest of the oil and using the chop setting chop the garlic, do not mash or puree it.
That’s it store in an air tight container, will keep for up to a week or more.
OK now for the easy part, the Spaghetti with roasted garlic oil.

Cook the spaghetti till al dente.
Drain place in a bowl and add the garlic oil.
Toss till the spaghetti is coated.
Top with Parmesan cheese and serve.

[moreluck]

Red Lobster's Crab Stuffed Mushrooms

Ingredients:

35 fresh mushrooms
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/2 pound crab claw meat
2 cups oyster crackers crushed
1/2 cup cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 egg
1/2 cup water
6 white cheddar cheese, slices



Directions:
Preheat oven to 400 degrees F.

Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator.

While vegetables cool, wash mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere. Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well.

Place mushroom caps in individual buttered casseroles or baking dishes. Spoon 1 teaspoon of stuffing into each mushroom. Cover with sliced cheese.

Bake in oven for 12-15 minutes until cheese is lightly browned.

[moreluck]

Fusilli With Mushrooms and Chard

• 8 ounces fusilli
• 1 tablespoon olive oil
• 4 shallots, peeled and quartered lengthwise
• 1 bunch swiss chard, trimmed, stems cut into 1/2-inch thick slices, leaves (inner stems removed)
• 10 ounces *****ake mushrooms (or other variety)
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 2 tablespoons fresh parsley
• 1/3 cup parmesan cheese, shaved

1. Cook fusilli per package directions.
2. Meanwhile, in large nonstick skillet, heat oil over medium heat, add shallots, and cook, tossing or stirring, until tender and golden brown, about 5 minutes.
3. Add chard stems and cook, stirring often, until softened, about 4 to 5 minutes.
4. Add mushrooms and season with salt and pepper. Cook 2 to 3 minutes.
5. Stir in parsley and chard leaves and cook 1 minute longer or until liquid has mostly evaporated and leaves are wilted.
6. Drain pasta, reserving 1/3 cup of cooking water. Return pasta and the reserved water to pot. Add chard and mushroom mix and cheese. Combine well and serve immediately.

[moreluck]

Crabmeat-Stuffed Lobster for Two

1 large live lobster, about 2 to 3 pounds
1 cup crushed round butter crackers, about 15 crackers (recommended: Ritz)
1/2 pound jumbo lump crabmeat, picked over for shells and cartilage
1/3 cup plus 2 tablespoons clarified butter
1 tablespoon chopped fresh parsley leaves
1 teaspoon chopped fresh tarragon leaves
1/2 teaspoon chopped fresh thyme leaves
1/2 teaspoon lemon zest
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper

Preheat the oven to 425 degrees F. Fill a large stockpot 3/4 full with salted water and bring to a boil. Plunge the lobster headfirst into the boiling water and cook, covered, until firm and almost cooked through, about 7 minutes. Drain and transfer with tongs to a large bowl filled with ice water. Drain well. When the lobster is cool enough to handle, place it on a cutting board, back side down flat on its back. With a sharp knife, cut down through the middle of the lobster from head to tail, forming 2 identical halves. Lift out the pink coral and any green tomalley. Reserve for another use or discard. Remove the stomach sac from the back of the head, the black vein running from head to tail, and any spongy gray tissue. Discard. Place the 2 lobster halves on a baking sheet and set aside while you prepare the stuffing. In a mixing bowl combine the crushed crackers, crabmeat, 1/3 cup of the butter, the parsley, tarragon, thyme, lemon zest and juice and toss to combine. Adjust seasonings with salt and white pepper. Divide the stuffing evenly among the 2 lobster halves, filling the empty cavity and covering the tail with the remaining stuffing. Drizzle the 2 halves with the remaining butter, and bake the lobsters until the filling is golden brown on top and the lobsters are heated through and thoroughly cooked, about 10 to 12 minutes. (The temperature on an instant-read thermometer inserted into the lobster meat should register 145 degrees F.)

[moreluck]

Mexican Chicken and Dumplings

Source: Sunset magazine
|

SERVES 6

• 1 tablespoon olive oil
• 1 onion, peeled and diced (8 oz.)
• 1 green bell pepper, rinsed, stemmed, seeded, and diced
• 1 garlic clove, peeled and minced
• 3 lbs skinless chicken thighs
• 1 (15 ounce) can fat-skimmed chicken broth
• 1 (14 1/2 ounce) can Mexican-style stewed tomatoes
• 1 (10 ounce) can red enchilada sauce
• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons chopped pickled jalapeno chilies
• 3 tablespoons butter, melted
• 3/4 cup milk

1. Pour oil into a 5- to 6-quart pan over medium-high heat; when hot, add onion, bell pepper, and garlic and stir often until limp, 5 to 7 minutes.
2. Rinse chicken. Add broth, tomatoes, enchilada sauce, and chicken to pan; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until chicken is no longer pink at the bone (cut to test), about 40 minutes.
3. Meanwhile, in a bowl, mix flour, cornmeal, baking powder, salt, and jalapeños. In a small bowl, whisk butter into milk; stir into flour mixture until well blended. Drop batter in tablespoon portions into simmering chicken mixture; cover and simmer gently until dumplings are cooked all the way through (cut to test), 10 to 12 minutes.
4. Ladle chicken, dumplings, and sauce equally into wide, shallow bowls and serve immediately.

[moreluck]

Beef Stroganoff 53 (quick)


1 lb round steaks
1/4 cup chopped onions
2 tablespoons vegetable oil
1 (10 1/2 ounce) can cream of mushroom soup
8 ounces sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon worcestershire sauce
4 cups cooked egg noodles

1. Cut steak into thin strips.
2. Brown meat and onion in vegetable oil on medium heat.
3. Turn to low heat and add rest of ingredients, except noodles. Simmer about 30 minutes on low, stirring occasionally.
4. Serve over egg noodles.

[moreluck]

Garden Pasta Salad

• 1 cup mayonnaise
• 1/4 cup chopped parsley
• 1 teaspoon dried basil
• 1 garlic, clove, minced
• 1 (8 ounce) package mild cheddar cheese, diced
• 2 cups cooked broccoli florets, tender crisp
• 1 cup noodles, cook and drained (tri-colored or spiral)
• 2 medium tomatoes, wedged
• 1/2 cup chopped walnuts, toasted

1. In a small bowl, combine first 4 ingredients; mix well, set aside.
2. In a large bowl, combine cheese, broccoli florets, noodles and walnuts.
3. Lightly toss dressing with noodles mixture.
4. Arrange tomatoes on top.

[moreluck]

Rosemary White Bean Soup

Copyright, 1999, The Barefoot Contessa Cookbook, All Rights Reserved

Ingredients

• 1 pound dried white cannellini beans
• 4 cups sliced yellow onions (3 onions)
• 1/4 cup good olive oil
• 2 garlic cloves, minced
• 1 large branch fresh rosemary (6 to 7 inches)
• 2 quarts chicken stock
• 1 bay leaf
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.
In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.

[moreluck]

Chipotle Lime Bacon-Wrapped Shrimp

12 large, raw, peeled and deveined shrimp
2 Tbsp olive oil
Zest from 1 lime
Juice from one lime (about 2 Tbsp)
1/4 teaspoon chipotle powder
6 strips thin bacon, cut in half (12 pieces)
Skewers (for grilling) or toothpicks (for oven)

1 Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated.
2 Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.
3 Working one at a time, wrap a half piece of bacon around each piece of shrimp. If you are grilling, thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the grill easier). If you don't have flat skewers, I've used two thin bamboo skewers (soaked in water for 30 minutes beforehand) to the same effect. If you are using the oven, secure each the bacon onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a slotted baking pan (lined with foil inside for easy cleaning). Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.
4 Grill uncovered for 5 to 7 minutes on each side, or bake in the oven for 10-14 minutes, until shrimp is pink and the bacon is crisp.
Makes 12 pieces.

[moreluck]

Beefy Cabbage and Rice

• 1 head cabbage, coarsely chopped
• 1 lb ground beef
• 1/2 cup onion, chopped
• 1/2 cup instant rice, uncooked
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (10 3/4 ounce) can tomato soup
• 1 1/2 cups water

1. Arrange cabbage in a lightly greased 13"x9" baking pan; set aside. Brown ground beef and onion in skillet over medium heat until beef is cooked; drain. Stir in rice, salt and pepper; pour over cabbage. Combine tomato soup and water in small saucepan and bring to a boil; pour this over the cabbage/meat. Cover tightly with aluminum foil and bake at 350 degrees for 1and 1/2 hours.

[moreluck]

Summer Light Corn Salad

1/4 cup lime juice
1 Tbls. honey
1 jalapeno pepper, seeded and finely chopped
3 Tbls snipped fresh cilantro
1/4 tsp. salt
3 cups frozen corn kernals, thawed
1 1/2 cups baby spinach leaves
1 large tomato, seeded and chopped
3/4 cup seeded and chopped cucumber

In a large bowl, whisk together lime juice and honey until well combined. Stir in jalapeno, cilantro and salt. Add corn, spinach, tomato and cucumber. Toss lightly and serve right away.

[moreluck]

2-Step Italian Style Chicken

1 tbsp. vegetable oil
1 1/2 lb. skinless, boneless chicken breast halves (4 to 6)
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (regular or 98% Fat Free) 1/3 cup water
1 tbls. parsley
1 tbsp. chopped fresh basil leaves OR 1 tsp. dried basil leaves, crushed
1/2 cup chopped plum tomato
1 tbsp. butter

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken and set aside.
2. Stir in the soup, water, parsley, basil and tomato. Heat to a boil. Return the chicken to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
3. Remove the chicken to the serving platter. Add the butter to the sauce mixture and stir until the butter melts. Serve the sauce with the chicken. Serves 4.

[moreluck]

Flank Steak a la Willyboy
Submitted by: Willyboyz in the kitchen again
Overview:
You HAVE to let this steak sit overnight. Don't bother making it if you can't put in the time, because the payoff is worth it. This staple in our household is a favorite of all who try it! You can BBQ in summer or broil in the winter for a perfect, filling meal. I like corn on the cob and some sort of rice to complement this mouth watering steak.

Ingredients:

• 1/4 cup honey
• 1/4 cup soy sauce
• 1/2 cup red wine
• 1 clove garlic, crushed

• 1 pinch dried rosemary, crushed
• 1 pinch hot chili powder (optional)
• 1 pinch freshly ground black pepper
• 1 pound flank steak

Directions:

1. In a medium bowl, mix together the honey, soy sauce, and red wine. Stir in garlic, rosemary, chili powder, and pepper. Let stand for 15 minutes to blend the flavors.
2. Place the marinade and the steak into a large resealable plastic bag. Press out most of the air, seal, and lay flat in the refrigerator. Refrigerate for 24 hours, turning once halfway through.
3. Preheat grill for high heat.
4. Brush grill grate with oil. Discard marinade, and grill the flank steak for 7 minutes per side, or to desired doneness. Let stand for 10 minutes before slicing very thinly against the grain.

[moreluck]

Easy Hash Brown Casserole


2 lbs frozen southern style hash brown potatoes (the cubed ones)
1/4 cup melted butter
1 pint half-and-half
1/2 cup milk
1 teaspoon salt
1/3 cup parmesan cheese (real grated)

1. Melt the butter and mix with the milk, half and half, and salt in a measuring cup.
2. Spread out the hash browns in a greased 9 x 13 pan.
3. Pour the liquid mixture even over the hash browns.
4. Sprinkle the parmesan cheese on the top.
5. Add more cheese if you want, I do!
6. Bake at 350 for 60 minutes.
7. Cover with foil if it gets too brown.
8. Add more milk if it gets too dry.

[moreluck]

Garlic Shrimp and Peas With Linguine

• 8 ounces linguine
• 1 (10 ounce) package frozen peas, thawed
• 1 3/4 lbs large shrimp, peeled, tails left on, deveined and butterflied
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 cup white wine or chicken broth
• 1/4 cup lemon juice
• 1 teaspoon grated lemon zest
• 1/4 cup chopped fresh parsley

1. Cook pasta according to package directions, adding peas during last 5 minutes of cooking time. Drain.
2. Meanwhile, in large nonstick skillet, melt 1 T. butter over medium-high heat. Add shrimp, garlic and salt; cook, stirring, until shrimp are pink and opaque, 5-6 minutes, adding wine during last 1 minute of cooking time.
3. Stir in lemon juice, zest and remaining 3 T. butter until butter just melts. Add pasta and pea mixture; cook, stirring, until heated through, 1 minute. Remove from heat; stir in parsley. Serve immediately.

[moreluck]

Melissa's Magnificent Manicotti



SERVES 6

• 12-14 manicotti noodles
• 1 lb ground beef or pork sausage
• 1 cup mozzarella cheese

Filling

• 1 (8 ounce) carton low-fat ricotta cheese
• 8 ounces small curd cottage cheese
• 1/2 cup parmesan cheese
• 2 teaspoons basil
• 1/2 cup mozzarella cheese

Sauce

• 2 (14 ounce) cans crushed tomatoes
• 2 (6 ounce) italian seasoned tomato paste
• 4-6 ounces water
• 1 tablespoon basil

1. Brown beef or sausage in skillet. Drain grease. Add canned tomatoes, tomato paste, basil, and water. Bring to simmer and reduce heat.
2. Meanwhile, cook manicotti noodles as directed on package. Do NOT overcook. Noodles will finish cooking during baking process. Set aside to cool.
3. Prepare filling. Mix all ingredients together well and place in plastic pastry bag with open tip or ziplock bag with corner cut approximately 1".
4. Pipe filling into each manicotti noodle. Place in greased baking dish.
5. Cover with sauce. Top with remaining Mozzarella cheese.
6. Cover pan with foil and Bake 25-30 minutes at 350 degrees.

[moreluck]

Mexican Lasagna


Chili powder adds a spicy Mexican twist to the Italian favorite. Taste-tested recipe from the Ragu® Kitchens.

Serving: 8
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes



1 jar (1 pound 10 ounces) Ragu® Old World Style Pasta Sauce
1 pound ground beef
1 can (15-1/4 ounces) whole kernel corn, drained
4-1/2 teaspoons chili powder
6 (8-1/2 inch) flour tortillas
2 cups shredded cheddar cheese (about 8 ounces)




1. Preheat oven to 350°. Set aside 1 cup Pasta Sauce. In 10-inch skillet, brown ground beef over medium-high heat; drain. Stir in remaining Pasta Sauce, corn and chili powder.
2. In 13-x-9-inch baking dish, spread 1 cup sauce mixture. Arrange two tortillas over sauce, overlapping edges slightly. Layer half of the sauce mixture and one-third of the cheese over tortillas; repeat layers, ending with tortillas. Spread tortillas with reserved sauce.
3. Bake 30 minutes, then top with remaining cheese and bake an additional 10 minutes or until sauce is bubbling and cheese is melted. Tip: Substitute refried beans for ground beef for a meatless main dish.

[moreluck]

Tuscany Style Chicken over Penne


SERVES 3 -5

• 1 tomato
• 1 onion
• 3 garlic cloves (minced or pressed)
• 1 red pepper
• 2 cups flour
• 1 tablespoon flour
• salt & pepper (prefer white)
• 2 cups chicken stock
• 3 tablespoons sour cream
• 1 cup milk (prefer whole)
• 2 tablespoons basil
• 1 tablespoon oregano
• olive oil
• 3-5 boneless skinless chicken breasts
• penne pasta (box)

1. Mix 1 cup of flour in a bowl along with salt, pepper, oregano, and half the basil. This will be used to lightly coat the chicken before cooking. You will want to cut your pepper into long thin strips. Also mix your milk and sour cream and set aside. It's best to add this at room temperature. Your onion should be cut into small pieces to your liking. You will want to trim up your chicken breasts. Make sure to remove any excess skin, veins, and connective tissue.
2. Prepare and set aside the box of Penne pasta according to box directions. You will want to keep them al dente.
3. While you are warming a skillet with olive oil in the bottom to a medium heat. Go ahead and lightly coat the chicken breasts in the seasoned flour. You will want to bring the outside of the chicken breast to a nice golden brown. Once they are golden on the outside, move them to a oven safe pan and continue to cook them at 350 degrees until they are cooked through.
4. In the same pan that you cooked the chicken, you will want to add some chicken stock to deglaze the bottom of the pan. Add the onions and allow to cook for about a minute. Then you will want to add your red peppers & garlic. Continue to cook until they have softened. Once they have reached the desired texture add the remaining stock and milk sour cream mixture, and the remaining basil. Bring this to a boil, then reduce heat and simmer.
5. Add the tablespoon of flour and allow to simmer until it begins to thicken. Remove from heat and set aside until the chicken is cooked through if it's not done already.
6. Place pasta in the bottom of a bowls, top with a chicken breast. Gently cover the chicken and pasta with the sauce and serve.

[moreluck]

Sticky Drumsticks

Ingredients:
2 teaspoons salt
1 tablespoon paprika
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon thyme leaves
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
4 pounds chicken drumsticks, skinned if desired
1 sliced onion



Directions:
In a small bowl, thoroughly combine salt and all the spices. Rinse drumsticks and pat dry with paper towel. Rub the spice mixture into the chicken, skin side and bone side, making sure it is evenly distributed and pressed down deep into the skin. Place in a resealable plastic bag, seal, place in a baking pan to catch any drips, and refrigerate overnight.

Place the onions in the bottom of a 4 quart crockpot and top with the chicken and spices. Cook on LOW for 8-12 hours until very tender.

[moreluck]

Swedish Meatballs

Ingredients:

2 eggs, beaten
1/2 cup milk
1 cup dry bread crumbs
2 teaspoons salt
1/2 teaspoon pepper
1 1/2 teaspoon dried dill weed
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup chopped onion
2 tablespoons butter
2 pounds ground beef
1/2 pound ground pork

***SAUCE***
1/4 cup butter
1/2 cup all-purpose flour
2 cans (14-1/2 ounce size) beef broth
1 pint heavy whipping cream
1/2 teaspoon dried dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh dill sprigs, optional

Directions:
In a large mixing bowl, combine eggs, milk, bread crumbs and seasonings; set aside. In a skillet, saute onion in butter until soft; add egg to mixture. Add beef and ground pork; mix well. Cover and refrigerate for 1 hour.

Shape meat mixture into 1-1/4-in. to 1-1/2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350 F for 20-25 minutes. Remove from oven and place in a 3-qt. casserole.

For sauce, melt butter in a saucepan; stir in flour to form a smooth paste. Gradually stir in broth; bring to a boil, stirring constantly. Reduce heat; stir in cream, dill, salt and pepper. If a thicker sauce is desired, continue cooking 10 to 15 minutes longer, stirring occasionally. Pour sauce over meatballs.

Bake, uncovered, at 350F for 40-45 minutes or until heated through and bubbly. Garnish with fresh dill if desired.

[moreluck]

Easy Shoyu Chicken
Ingredients:

3 lbs Chicken thighs
2 large cloves of Garlic (mashed)
Salt & Pepper to taste (optional)1 C Aloha Shoyu
1 C Pineapple juice
1/4 C Brown sugar
1 piece Ginger (crushed)Cooking Instructions:Mix above ingredients well, add chicken. Bring to a boil and lower to simmer. Cook until chicken is tender.Additional Comments:For a healthier recipe use skinless chicken thighs, Aloha Shoyu Lower Sodium, less brown sugar. And by all means you can use more or less garlic & ginger. This recipe is easy to adjust to your taste. And you can double the recipe if you have a big ohana. Serve with hot rice. Onolicious!

[moreluck]

Campbell's Beefy Pasta Skillet


1 lb ground beef
1 medium onion, chopped
1 (10 3/4 ounce) can Campbell's condensed tomato soup
1/4 cup water
1 tablespoon worcestershire sauce
1/2 cup cheddar cheese, shredded
2 cups fusilli or elbow macaroni, cooked

1. COOK beef and onion in skillet until browned. Pour off fat.
2. ADD soup, water, Worcestershire, cheese and pasta and heat through.

[moreluck]

Simple Spanish Rice

2 cups of uncooked long grain rice
1 can of tomato sauce
2 cans of chicken broth
1 tablespoon of garlic salt
1 cup of water
1 teaspoon of cumin
1 small onion minced
2 tablespoons of cooking oil

Instructions:

Brown rice in oil on med-high heat.
Add onions and tomato sauce. Mix well but don't over mix!
Add chicken broth, water, garlic salt and cumin.
Taste for appropriate seasoning (everyone is different!)
Bring to a boil, cover and simmer on med-low heat for about 20 min or until all the water is gone.