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[moreluck]

Mandarin Chicken

Ingredients:
3 1/2 pounds broiler/fryer chicken, cut up and skin removed
2 cups water
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup soy sauce
1/4 cup orange juice concentrate
2 teaspoons salt
2 teaspoons ground mustard
1 teaspoon garlic salt
1 teaspoon ground ginger
1 teaspoon pepper
3 tablespoons cornstarch
1/2 cup cold water
1 can (11 ounce size) mandarin oranges, drained
1/2 cup whole pitted ripe olives
2 tablespoons chopped green pepper
Hot cooked rice



Directions:
Place chicken in a large resealable plastic bag. In a bowl, combine the water, ketchup, brown sugar, soy sauce, orange juice concentrate, salt, mustard, garlic salt, ginger and pepper. Pour half over the chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Cover and refrigerate remaining marinade. Drain and discard marinade from chicken.

Place chicken in a 5-qt. slow cooker; add reserved marinade. Cover and cook on low for 7-8 hours. Combine cornstarch and cold water until smooth; stir into the chicken mixture. Add the oranges, olives and green pepper. Cover and cook on high for 30-45 minutes or until thickened. Serve with rice.

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Fusilli Parmigiana Bake


3 cups fusilli
5 tablespoons butter, divided
1/2 cup sliced green onions
3 tablespoons all-purpose flour
3 cups milk
1 1/4 cups grated parmesan cheese
3/4 cup shredded mozzarella cheese
2 (19 ounce) cans Italian-style stewed tomatoes
3 slices bread, crusts removed, torn into small bits chopped parsley

1. Cook fusilli according to package directions; drain.
2. Meanwhile, melt 3 tbsp of the butter in large saucepan over medium-high heat. Add onions and saute until tender. Remove from heat.
3. Blend in flour. Gradually stir in milk. Cook and stir over medium-high heat until mixture comes to a boil. Remove from heat.
4. Add Canadian Parmesan and Mozzarella; stir until melted. Salt and pepper to taste. Stir in fusilli.
5. Drain tomatoes (use juice for another recipe) and coarsely chop, if necessary. Spoon half the tomatoes into a 2-quart casserole. Top with half the fusilli mixture. Repeat layers.
6. Melt remaining 2 tbsp butter and toss with bread; sprinkle over casserole. Top with parsley. Bake, uncovered, in 350F oven for 35 minutes or until bread is toasted and sauce is bubbly.
7. For a change of taste use preshredded Canadian Italian-type Cheese Blend.

[moreluck]

Skipper's Linguine


SERVES 6

• 6 slices bacon, cut into 1/2 inch strips
• 1/4 cup green onion, sliced
• 2 garlic cloves, minced
• 6 tablespoons butter or margarine
• 2 (6 1/2 ounce) cans minced clams, drained
• 1 (6 1/2 ounce) can tuna, drained
• 1/2 cup black olives, sliced
• 1/4 cup parsley, snipped
• 1/8 teaspoon black pepper
• 12 ounces linguine

1. In skillet cook bacon till crisp; drain, reserving 1/4 cup drippings in skillet. Set bacon aside. Cook onion and garlic in drippings until tender but NOT brown. Stir in butter till melted. Add clams and tuna; break tuna into chunks, along with bacon, olives,parsley, and pepper; heat through. Keep hot.
2. Meanwhile cook linguine according to package directions; drain. Place in warm serving bowl. At the table, top pasta with hot seafood mixture; toss. Serve with lemon wedges and grated parmesan cheese.

[moreluck]

Fried Spaghetti

1 pound Spaghetti
6 each Green onion White and green part - cut into 3-inch pieces then shredded lengthwise
3 tablespoons extra-virgin olive oil
1 cup Mushrooms sliced
3 tablespoons Butter
Pepper to taste
6 cloves Garlic crushed away from skins
Salt to taste
Instructions:

Cook spaghetti in salted water to al dente; drain.

Heat extra-virgin olive oil and butter with garlic over medium heat and cook garlic until it begins to soften, about 4 to 5 minutes. Remove garlic. Fry the green onions and mushrooms in the seasoned oil for 3 to 4 minutes.

Add well-drained pasta to the pan and season with salt and pepper.

Toss the pasta liberally with the green onions, mushrooms and seasoned oil.

[moreluck]

El Rancho Chicken

Ingredients:
3 cups cooked cubed chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can (10 ounce size) Ro-Tel diced tomatoes with green chiles
1 medium green bell pepper, chopped
1 medium onion, chopped
1 1/2 teaspoon chili powder
1/4 teaspoon ground black pepper
8 ounces shredded cheese
12 (6- or 7-inch size) corn tortillas



Directions:
Place chicken in crockpot; cover with remaining ingredients except cheese and tortillas. Cover and cook on LOW for 6 to 8 hours.

Serve with warm tortillas and cheese.

[moreluck]

Addictive "0 Point" Cabbage Soup


1 head green cabbage, chopped
6 large onions, chopped
2 green peppers, chopped
2 garlic cloves, chopped
1 (14 1/2 ounce) can fat free chicken broth
1 (11 1/2 ounce) can V8 vegetable juice
1 (28 ounce) can crushed tomatoes
1 (1 1/4 ounce) packet Lipton Onion Soup Mix
fresh basil or chives, chopped

1. Combine all ingredients in a large soup pot.
2. Simmer.
3. Consistently taste soup and add water until taste it to your liking.
4. Cook until vegetables are the consistency of your liking.

[moreluck]

Summer Corn and Tomato Pasta

This is a wonderful spring/summer dish. You can use frozen corn if you like, but fresh corn in better. Recipe is from Rachael Ray.

SERVES 4

• 1 lb bow tie pasta
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, smashed
• 1 pint cherry tomatoes
• 3 ears fresh corn, kernels cut off
• 2 tablespoons unsalted butter
• 1/4 cup fresh basil leaf, torn into pieces

1. Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.
2. Meanwhile, in large skillet, heat the olive oil over medium heat.
3. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes.
4. Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes.
5. Season to taste with salt.
6. Add the vegetables, butter and basil to the pasta and toss.

[moreluck]

Green Onion Smashed Potatoes - Bobby Flay


SERVES 4

• 3 lbs small potatoes, scrubbed
• 8 tablespoons unsalted butter, at room temperature
• 3/4 cup sour cream or creme fraiche
• 6 green onions, green and white parts, thinly sliced
• fresh ground black pepper
• kosher salt

1. Put potatoes in large pot and cover by 1 inch with cold water.
2. Add 1 tbsp salt and bring to a simmer over high heat.
3. cook until potatoes are tender when pierced with a knife. 12-15 minutes. Drain and return to pot.
4. Mix together the butter and sour cream in a bowl and season liberally with salt and pepper.
5. Using a wooden spoon, gently smash the potatoes while folding in the sour cream mixture.
6. Fold in the green onions and season with more salt and pepper if needed.

[moreluck]

Korean BBQ Short Ribs

Ingredients:

3/4 cup soy sauce
3/4 cup water
3 tablespoons white vinegar
1/4 cup dark brown sugar
2 tablespoons white sugar
1 tablespoon black pepper
2 tablespoons sesame oil
1/4 cup minced garlic
1/2 large onion, minced
3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)



Directions:
Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved.

Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.

Preheat an outdoor grill for medium-high heat. Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.

[moreluck]

Donna's Meat Loaf


2 lbs lean ground beef
16 ounces canned creamed corn
1 large onion, diced
1 large tomato, chopped into about 1 inch chunks
1 green bell pepper, in 1/2 inch dice
3-4 slices white bread, crusts removed & torn into small pieces (I use a very soft white bread for this)
2 eggs, beaten
1/2 cup ketchup, for meat mixture
4 teaspoons chili powder
1 teaspoon salt
1/4 teaspoon black pepper
3/4 cup ketchup, for topping

1. Mix creamed corn, eggs, chili powder, 1/2 cup ketchup, salt, pepper and bread together. Let sit while mixing meat, onion, tomato & bell pepper in large bowl.
2. Add corn mixture to meat mixture.
3. Form into a large rectangular mound, about 2 to 3 inches high on a baking sheet with sides, to avoid dripping in oven.
4. Top with 3/4 cup ketchup.
5. Bake at 350 degrees for 40-45 minutes, or until cooked through and lightly browned.

[moreluck]

Carmelized Beef Skewers

What You Need!

1 lb. beef sirloin steak, thinly sliced


1/4 cup A.1. Original Steak Sauce, divided


1/4 cup KRAFT Original Barbecue Sauce


1 tsp. GREY POUPON Dijon Mustard



Make It!




HEAT grill to medium-high heat. Toss meat with 2 Tbsp. steak sauce; let stand 10 min. Meanwhile, combine remaining steak sauce, barbecue sauce and mustard.
THREAD meat onto 8 skewers.
GRILL 6 min. or until meat is done, turning after 3 min. and brushing occasionally with barbecue sauce mixture.

[moreluck]

Crock Pot Pinto Beans (Paula Deen)



Ingredients:

• 1 lb dry pinto beans
• 1/4 lb streak o'lean, or 1/2 lb. ham hocks
• 4 cup water
• 1 onion, chopped
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• Paula Deen's House Seasoning to taste

Directions: Wash the beans and soak overnight in cold water. Drain the beans and dump into crock pot. Stir in chili powder and oregano.
If using ham hock: Pre-soak ham in a separate pot, for between 2 and 24 hours, depending on how salty you want your stock to be. Add ham-hock to crock pot with beans and pour in ham stock into. Add more water until ham hock is completely covered.
If using streak o'lean: Cut steak into cubes, brown in a skillet, and place the meat and any rendered fat in the crock pot with beans. Pour 4 cups water into pot.
Finish by adding onion to crock pot with beans and meat. Stir well. Season to taste with House Seasoning, cover the pot, and cook on high for 5 hours.

Yield: 10-12 servings
Preparation time: 10 minutes
Cook time: 5 hours
Inactive prep time: 8-24 hours
Ease of preparation: easy
L&S Too, Pg. 114
Recipe courtesy Paula Deen

[moreluck]

Laine's Easy Pinto Beans In The Crock Pot
3 c. pinto beans (washed and picked over)
2-3 crushed garlic cloves
2 T. oil
1/2 chopped onion



Put all in the crock pot with water to within an inch or two from the top of the pot. Set on high for 5-6 hours. ( You can tell when the beans are done as they will mash easily with a fork.) Now is the time to add 1 1/2 T. of salt. It is important to add it at the end of the cooking time, or the beans will be tough. I do any kind of bean this way. It comes out so good.
After the beans are cooked, there are so many ways I use them. Sometimes I refry them and use them for tacos or burritos. To do this I just take some of the beans and the juice in an skillet. Heat til just boiling. Then I start mashing and mashing, turning down the heat to medium. If I've added too much liquid, I will let them cook a little longer to evaporate some of the juice. If not enough juice, I will add a little more. Often I will put some shredded cheese over the top to melt at the end of the mashing.


I use the beans in their whole state in chili, or soups, or stews, along with some of the flavorful juice. A comfort food around here is to eat the beans the first day they're cooked (so good then), in a bowl with all these fixins' on top: shredded cheese, chopped cilantro, chopped tomato, chopped onion (green or white), chopped avocado (if available), and sliced black olives. With a hot tortilla and a bowl of salsa nearby, my family is surely comforted.

[moreluck]

Basil Stuffed Chicken Breasts

Ingredients

4 Fresh Split Chicken Breasts
Salt and ground pepper to taste
1/2 cup minced fresh basil leaves
2 tablespoons olive oil
2 tablespoons dried bread crumbs
2 cloves large garlic, minced
Additional fresh basil leaves (to garnish)

Instructions

1. Preheat oven to 375°F. Season chicken with salt and pepper.
2. In medium bowl, combine basil and remaining ingredients(except garnish); mix well. Set aside 2 teaspoons basil stuffing; gently place remaining mixture under skin of each breast piece.
3. Gently separate skin from chicken breast along one side to form a pocket. Rub reserved basil mixture over outside of each breast piece.
4. Place chicken in 9-inch square baking dish. Bake 35 to 40 minutes until cooked through and golden.
5. To serve, garnish with fresh basil leaves.

[moreluck]

Sailor's Beef


2 lbs beef round steak, thinly sliced
4 lbs potatoes, peeled and sliced into 1/2 inch slices
4 tablespoons butter
3 onions, sliced into 1/4 inch rounds
2-3 cups beer
2-3 cups beef stock
salt pepper bay leaves

1. In a large skillet heat half of the butter. Brown the beef slices, seasoning with salt and pepper. When all beef slices are browned, set them aside.
2. In the same skillet at another tablespoon of butter. Add the onions and saute on medium heat until transparent and slightly caramelized. Season with salt and pepper.
3. In a large stockpot place a layer of potato slices to cover the bottom of the pan.
4. Sprinkle on salt and pepper to taste.
5. Cover the potato slices with a layer of the browned beef. Season to taste.
6. Cover the beef layer with layer of sauteed onions. Add a bay leaf or two.
7. Repeat the layering process until all ingredients are used. Finish with a top layer of potatoes.
8. Dot the potatoes with the remaining butter and then pour in beer and stock. You want half and half beer and stock, and you only want the liquid to just touch the top layer of potatoes.
9. Bring the beef and potatoes to a boil and then reduce the heat to low, cover and simmer for 45 minutes to an hour.
10. When the potatoes are cooked and the beef is fork tender this is done.

[moreluck]

Cupboard is Bare Casserole


SERVES 8 -10

• 1 lb hamburger
• 1 medium onion
• 1-2 tablespoon minced garlic clove
• 1/2-1 teaspoon ground basil
• 12 ounces pasta (your choice)
• 12 ounces mushroom soup
• 10 ounces Ro-Tel tomatoes
• 14 ounces diced tomatoes (your choice)
• 6 ounces sliced ripe olives
• 1/2-1 lb shredded cheddar cheese

1. Chop onions.
2. Add onions and garlic to hamburger meat and brown.
3. While the hamburger and vegetables are cooking, boil pasta according to the package directions.
4. Add the soup, tomatoes, black olives and basil to the hamburger and stir until blended.
5. Add the drained pasta to the meat mixture and stir.
6. Distribute the pasta/meat mixture evenly into a large casserole dish and cover with cheese.
7. Bake, covered with foil, until the cheese is thoroughly melted.

[moreluck]

Cowpoke Beans

Ingredients:

1 pound dry pinto beans
6 cups water
2 1/2 pounds smoked ham hocks
1 cup onion
1 can (6 oz. size) tomato paste
1 can (4 oz. size) green chili peppers, seeded and chopped
3 teaspoons chili powder
1 tablespoon brown sugar



Directions:
Rinse pinto beans thoroughly. Combine beans and cold water in 5-quart kettle or Dutch oven. Bring to boil. Simmer 2 minutes; remove from heat. Cover; let stand 1 hour.

Do not drain; add ham hocks and onion. Bring to a boil; cover and cook over low heat 1 hour, stirring occasionally.

Remove ham hocks from beans. Remove meat from bones; dice. Discard bones.

Return meat to beans; add tomato paste, chili peppers and sugar. Cover and cook until beans are tender, stirring occasionally, about 30 minutes. Add additional water if needed.

[moreluck]

Spinach Pesto For Two
1 cup frozen spinach
1 ounce grated Parmesan cheese
2 tablespoons olive oil
2 teaspoons dry basil (if you use fresh, you'll need more)
1/4 teaspoons salt
1 clove garlic chopped
1 1/2 cups cooked linguine
1 ounce mozzarella cheese, shredded

To prepare the sauce, combine all the ingredients except the linguine and mozzarella cheese in a food processor. Process that until it's almost smooth. Heat it in the microwave.

In a bowl, toss the hot linguine with the mozzarella. Divide the sauce in two and serve over half of the pasta. I don't recommend freezing the pesto sauce, but you can have the other half for lunch the next day. This is nice served with a salad and crisp roll. Delicious and only 368 calories.

[moreluck]

Vinegar Chicken


4 chicken breasts, skin on
1/4 cup vinegar
1/4 cup soy sauce
2 tablespoons worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

1. Preheat the oven to 425 degrees.
2. Lightly grease a 13 x 9-inch pan.
3. Place the chicken in the pan.
4. In a small bowl, combine the vinegar, soy sauce, and Worcestershire sauce.
5. Sprinkle 1/3 of this mixture over the chicken.
6. Season with the salt, pepper, garlic powder, and onion powder.
7. Bake for 30 minutes.
8. Remove the chicken from the oven, and baste with another 1/3 of the vinegar mixture. Bake 15 minutes longer.
9. Baste again with the remaining vinegar mixture.
10. Return to the oven, and continued baking for 15 minutes, until the skin is golden brown and crispy.

[moreluck]

Lazy Day Lasagna
What You Need!

1 jar (26 oz.) spaghetti sauce


2 cups water


4 large cloves garlic, minced


4 cups egg noodles, uncooked (can be whole grain)


1 cup Ricotta Cheese


3 Tbsp. chopped fresh basil


1 cup Shredded Mozzarella Cheese


3 Tbsp. Grated Parmesan Cheese



Make It!




BRING spaghetti sauce, water and garlic to boil in large skillet. Stir in noodles; cover.
COOK on medium-low heat 12 min. or just until noodles are tender, stirring occasionally. Remove from heat; stir.
MIX ricotta and basil; drop spoonfuls over noodle mixture. Sprinkle with remaining cheeses; cover. Let stand 5 min. until mozzarella is melted.

[moreluck]

Italian Meatloaf

Ingredients

• 1 pound ground beef
• 1/2 pound ground mild Italian sausage
• 1/2 cup chopped yellow onion
• 1/2 cup chopped red or green bell pepper
• 1 clove garlic, minced
• 1/2 cup coarse dried bread crumbs, preferably sourdough or Italian
• Optional: 2 tablespoons dry red wine
• 1 egg, lightly beaten
• 1 teaspoon Worcestershire sauce
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon dried basil, crushed
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons freshly grated Parmesan cheese
• 1 can (8 ounces) tomato sauce, divided
• 1 1/2 cups shredded mozzarella cheese, divided

Instructions


Preheat oven to 350 degrees (F). Lightly oil a 9- x 5-inch loaf pan. If using a silicone pan, place on a sturdy baking sheet.
In a large bowl, combine beef, sausage, onion, bell pepper, garlic, bread crumbs, optional wine, egg, Worcestershire, parsley, basil, oregano, salt, pepper, Parmesan and 1/2 cup each tomato sauce and mozzarella. Spoon into prepared pan and gently pack down. Bake 45 minutes. Pour off drippings.
Spread remaining tomato sauce on top of the loaf and sprinkle with remaining 1 cup mozzarella. Bake until an internal temperature reaches 160 degrees on an instant read thermometer. The cheese should be melted and the sauce should be bubbling. Let stand 10 minutes, pour off drippings, and remove from pan before slicing.

[moreluck]

Garlic & Citrus Chicken (Giata De Laurentis)

1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twine


Position the rack in the center of the oven and preheat to 400 degrees F.

Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves.

Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper. Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan.

Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning.

Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour.

Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer.

Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan). Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

[moreluck]

Tex-Mex Tortilla Soup

2 boneless skinless chicken breasts
2 cups water
2 cups beef broth
2 cups chicken broth
2 (14 1/2 ounce) cans tomatoes, cut up
1 cup chopped onions
1/2 cup chopped green bell peppers
2 (8 3/4 ounce) cans corn, drained
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon black pepper
salt

Garnish:

tortilla chips
shredded monterey jack cheese
sliced avocados
lime wedges

1. Cut chicken into 1-inch cubes.
2. In large saucepan combine water, broths, undrained tomatoes, onion and green bell pepper.
3. Bring to boiling.
4. Add chicken; reduce heat.
5. Cover and simmer for 10 minutes.
6. Add corn and seasonings, salting to taste.
7. Simmer, covered, for 10 more minutes.
8. Serve with crushed tortilla chips (I love the lime flavored ones), jack cheese, avocado and squeezes of lime juice!

[moreluck]

Lasagna Roll-Ups


SERVES 4 , 8 -10 roll ups

• 8-10 lasagna noodles
• 15 ounces ricotta cheese
• 1/2 cup parmesan cheese
• 1 tablespoon parsley
• 1 tablespoon oregano
• 1 egg
• salt & pepper, to taste
• 1/2 lb sliced pepperoni
• 12 ounces fire roasted tomatoes, diced
• 1 jar creamy garlic alfredo sauce

1. 1. Cook lasagna noodles, leaving them slightly al dente.
2. 2. Mix ricotta, parmesan, parsley, oregano, egg, salt & pepper.
3. 3. Lay noodles out and layer pepperoni slices on top (about 3-4).
4. 4. Spread some cheese mixture on top of pepperoni.
5. 5. Roll noodle and place seam side down inside a greased baking dish until you've finished with as many as your dish can hold.
6. 6. Pour can of diced tomatos over top.
7. 7. Add jar of alfredo sauce over top and mix in with the tomatos.
8. 8. Bake at 350 for 20 mins or until all sauce is bubbly and warm!

[moreluck]

Wendy's Chili

Ingredients

• 2 lbs. fresh ground beef
• 1 qt. tomato juice
• 1 (29 oz.) can tomato puree
• 1 (15 oz.) can red beans drained
• 1 medium onion (1 1/2 c.), chopped
• 1/2 C. celery diced
• 1/4 C. green pepper diced
• 1/4 C. chili powder
• 1 tsp. cumin (if you like real flavor, add more)
• 1 1/2 tsp. garlic powder
• 1 tsp. salt
• 1/2 tsp. each: black pepper oregano, sugar
• 1/8 tsp. cayenne pepper

Instructions


In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minute