What's Cookin' ??

[moreluck]

Cheddar Mushroom Potatoes

Ingredients:
4 medium potatoes, cut into 1/4 inch slices
1 cup shredded cheddar cheese
1 can (10-3/4-oz. size) condensed cream of mushroom soup, undiluted
1/2 teaspoon paprika
1/4 teaspoon pepper



Directions:
Arrange potatoes in a greased shallow 2 qt. baking dish; sprinkle with cheese. In a bowl, combine soup, paprika and pepper; spread over cheese.

Cover and bake at 400F. for 45 minutes. Uncover, bake 10 minutes longer or until potatoes are tender.

[moreluck]

Italian Bean And Sausage Soup


Ingredients:

12 ounces sweet Italian sausage
2 teaspoons olive oil
1 cup frozen chopped onions
2 teaspoons minced garlic (from a jar)
1 can (28 oz size) plum tomatoes
3 1/2 cups hot water
2 cups medium pasta shells
2 chicken bouillon cubes
1 can (19 oz size) cannellini (white kidney beans) or other canned white beans



Directions:
Remove sausage from casing. Heat oil in large pot. Crumble sausage into oil. Stir in onions and garlic. Cook over high heat, stirring often, until sausage browns, 4 to 6 minutes.

Meanwhile, cut up tomatoes, right in the can, using kitchen shears. Add tomatoes and their juices, the water, pasta and bouillon cubes to the pot. Bring to a boil over high heat, stirring once or twice. Reduce heat, cover and simmer 7 minutes.

Meanwhile, rinse and drain beans. Add to the soup and simmer 4 minutes or until pasta is tender and beans are heated through.

[moreluck]

Pig Out Pork Chops

Ingredients

• 4 Boneless pork chops
• 4 Thick onion slices
• 4 Thick lemon slices
• Brown sugar
• Ketchup
• Salt and pepper

Instructions


Brown chops on both sides and place into baking dish. Salt and pepper chops to taste. Top each chop with an onion slice and lemon slice. Place 1 Tbsp. of brown sugar, and 1 Tbsp. ketchup on top of each chop. Cover with foil and bake for 30 minutes at 350 degrees. Uncover and bake 30 minutes longer.

[moreluck]

Oven Fried Chicken (Paula Deen)

Ingredients

• 2 cups panko
• 1 cup grated parmesan cheese
• 4 tablespoons olive oil, divided
• 2 tablespoons freshly minced thyme leaves
• kosher salt & freshly ground black pepper
• 1/4 cup Dijon mustard
• 2 tablespoons water
• 2 1/2 lbs boneless skinless chicken breasts, pounded to 1/4 -inch thickness

Directions

Preheat oven to 400 degrees F.

Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.

In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste.

In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil.

Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture. Place on prepared rack in pan.

Bake for 25 to 30 minutes, or until chicken is golden brown.

[moreluck]

Nachos Casserole

Ingredients:
1 cup chunky taco sauce
1 can (4 oz. size) chopped green chilies, drained
1 pound ground beef
1/2 cup chopped onion
2 cups shredded Cheddar cheese, divided
1 cup refried beans
1/2 cup water
1/4 teaspoon ground cumin
4 cups corn flakes, divided
chopped tomatoes
sour cream
chopped green onions
sliced pitted ripe olives



Directions:
Combine taco sauce and chilies in bowl. Set aside.

Cook onion and beef in a large skillet on medium-high heat til no longer pink. Drain.

Add half the cheese, beans, half the taco sauce mixture, water and cumin.

Pour half the cereal into lightly buttered 12 X 8 inch glass baking dish. Cover with meat mixture.

Top with remaining taco sauce mixture. Sprinkle with remaining 1 c cheese. Bake just until cheese melts.

Garnish with tomatoes, sour cream, green onions and sliced olives.

[OldUPSDriver]

More, What did you do with the other 2 cups of corn flakes??? Don't tell me to do what your thinking!!! lol

[moreluck]

I'm sure it gets sprinkled on top but under the cheese to make it crispy. The recipe never did mention the other 2 cups and I never caught it....good eye, OldUpsdriver

[OldUPSDriver]

Its just the old "Five Seeing Habits" !!

[moreluck]

Aunt Chris's Chicken Casserole

Ingredients

• 4 single Chicken breasts
• 3 tablespoons Dry white wine
• 4 ounces Mushrooms button or chestnut
• 2 ounces Margarine
• 1 large Onion chopped
• 5 ounces Streaky bacon
• 2 dried Bay leafs
• 1/2 large Green pepper chopped
• 2 tablespoons Flour
• 2 tablespoons Tomato paste
• 3/4 pint Chicken stock
• 1 qty Salt and pepper
• 1 pinch Mixed herbs

Instructions


Dust the chicken with well seasoned flour. Fry the bacon in margerine and transfer to casserole dish.
In the same frying pan as the bacon, fry the chicken breasts until golden brown then transfer to the casserole.
Fry the mushrooms and onion until soft, add the remains of the flour (stirring in to smooth), add the tomato paste, stock, wine seasoning and herbs.
Bring to the boil and cook until thickened. Pour over the chicken in the casserole.
Cook in oven at 150?C/300?F for 1? to 2 hours
Serve with boiled potatoes and a selection of boiled vegetables.

[Big Babooba]

This guy wont be a cookin'

http://www.masslive.com/news/index.s...?category=Talk

[Dizzee]

Originally Posted by Big Babooba

This guy wont be a cookin'

http://www.masslive.com/news/index.s...?category=Talk

I wonder what color he would turn if you did cook him?

[dilligaf]

Originally Posted by Dizzee

I wonder what color he would turn if you did cook him?

Purple. Works for me.

[moreluck]

Blackberry-Barbecued Chicken

This barbecue sauce recipe makes enough for two chickens. Store the leftover sauce in a tightly capped container in the refrigerator for several days or in the freezer for several months.
Barbecue Sauce

• 1 tablespoon canola oil
• 1 cup walla walla onion or other sweet onion, chopped
• 1/2 cup red wine
• 2 pints blackberries (fresh or frozen)
• 1/4 cup firmly packed light brown sugar
• 1 teaspoon soy sauce
• 3 1/2 lbs whole chickens, cut into 8 serving pieces
• 1/2 teaspoon coarse salt
• 1/2 teaspoon fresh ground pepper

1. To make the barbecue sauce, in a large saucepan over medium-high heat, warm the canola oil.
2. Add the onion and cook, stirring frequently, until soft, about 5 minutes.
3. Add the wine, berries, brown sugar, and soy sauce and cook until slightly thickened, about 15 minutes.
4. Remove from the heat and pass the sauce through a food mill placed over a bowl, or puree in a blender or food processor and pass through a fine-mesh sieve placed over a bowl.
5. Set aside.
6. While the sauce is cooking, prepare a medium-hot fire in a charcoal grill, or preheat a gas or electric grill to medium-high.
7. Oil the grill rack.
8. Sprinkle the chicken with the salt and pepper.
9. Place the chicken pieces, skin side down, on the grill rack and cook for 5 minutes.
10. Baste with the sauce and cook for 5 minutes longer.
11. Turn the pieces, baste again, and cook until the juices run clear when a thigh is pierced, about 5 minutes longer.
12. Some pieces will cook more quickly than others.
13. The white-meat pieces, for example, should be moved to the outsides of the rack where the heat is less intense.
14. Transfer the chicken pieces to a platter and brush with additional sauce.
15. Serve immediately.

[moreluck]

Lasagna Rolls

Bechemal Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg


Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.

Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend. Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking. Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

[moreluck]

Stuffed Zucchini

This is a great recipe and there are so many different options! You can add ground beef instead of mushrooms and rice instead of bread crumbs if you prefer, but it tastes great with all vegetables too!

Stuffed Zucchini

Ingredients:

3 medium Zucchini
1 1/2 tsp Canola oil
1/3 c Chopped onion
2 Cloves garlic; minced
1 c Chopped fresh mushrooms
1 medium Tomato; chopped
1 c Unseasoned dry bread crumbs
1/4 tsp Dried parsley
1/8 tsp Pepper
3 tbsp Parmesan cheese
cilantro for garnish

Method:

Preheat oven to 375°.
Cut zucchini in half lengthwise.
Scoop out pulp, leaving 1/4" shells. Coarsely chop pulp. Set shells and pulp aside.
Heat oil over medium heat in a 10" nonstick skillet.
Stir in onion and garlic. Cook 2-3 minutes or until onion is crisp-tender, stirring occasionally.
Add reserved pulp and mushrooms to skillet. Cook 2-3 minutes or until pulp is crisp-tender, stirring frequently.
Remove from heat. Stir in tomato, bread crumbs, parsley and pepper.
Spoon mixture evenly into shells.
Arrange in a 11x7" baking dish.
Cover with foil and bake 25-30 minutes or just until shells are crisp-tender.
Sprinkle with Parmesan cheese and cilantro.
Let stand 5 minutes before serving.

[moreluck]

Pasta With Baby Veggies and Lemon-Parmesan Sauce

This fabulous pasta dish comes from a bon appetit magazine.

• 16 ounces tagliatelle pasta noodles
• 2 tablespoons extra-virgin olive oil
• 1 medium white onion, halved, thinly sliced
• 8 ounces baby zucchini, trimmed, halved lengthwise
• 8 ounces frozen tiny green beans, thawed (3 cups)
• 2 teaspoons finely grated lemon peel
• 1 cup grated pecorino romano cheese
• 1 cup heavy whipping cream
• 4 tablespoons fresh lemon juice
• 1 cup chicken broth (make this with 1 cup of water and 1 bouillon cube)

1. Cook pasta in large pot of boiling salted water until just tender. Drain, reserving 2 cups cooking liquid. Return pasta to pot.
2. Meanwhile, heat oil in large skillet over medium heat. Add onion and zucchini; sprinkle with salt and pepper. Sauté until zucchini is almost tender, about 8 minutes.
3. Add beans and lemon peel. Toss 1 minute.
4. Scrape contents of skillet over pasta in pot.
5. Add cheese, cream, lemon juice, and chicken broth. Place over medium-high heat and toss until heated through and sauce coats pasta. Season to taste with salt and pepper.
6. Serve, passing grated cheese at the table.

[moreluck]

I actually tried this Kraft recipe....even though I think my meatballs are the bomb! This dish was surprisingly tasty even though there is only 4 ingredients in the meatballs. I was pleasantly surprised with baking & not frying the meatballs. I used Ragu Traditional as the sauce.

Meatballs (two ways).......................
What You Need!

2 lb. ground beef


1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken


1-1/4 cups water


2 eggs



Make It!



HEAT oven to 400ºF.
LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.
PLACE 16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF).
COMBINE half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. (See Tips.) Cool remaining meatballs; freeze for later use. (See Tips.)




Kraft Kitchens Tips



Tomato-Basil Cream Sauce
Mix 1 jar (14 oz.) spaghetti sauce, 2 oz. cubed PHILADELPHIA Cream Cheese and 2 Tbsp. chopped fresh basil in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup KRAFT Grated Parmesan Cheese before serving. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

Creamy Brown Gravy
Mix 1 jar (12 oz.) beef gravy, 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream and 2 Tbsp. chopped fresh parsley in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

[moreluck]

Diner Meat Loaf

The Meat Loaf....
1 1/2 pounds lean ground pork
1 1/2 pounds ground veal
3 large eggs
1 cup breadcrumbs
2 cups corn kernels, drained
2 tablespoons Worcestershire sauce
1/8 cup steak sauce of choice
Salt and pepper to taste

The Mashed Potatoes
5 large baking potatoes
1 1/2 sticks unsalted butter
1 cup fresh scallions, chopped
1 cup heavy cream
Salt and white pepper to taste



The Meat Loaf

1. Preheat oven to 325 degrees.
   
2. Have all ingredients at room temperature and mix together well.
   
3. Form a loaf on a greased and sided baking pan.
   
4. Bake in preheated 325 degree oven until cooked through, about 2 hours. Test with meat thermometer if there is any question as to doneness. This makes a generous loaf. It is excellent cold, sliced, and made into sandwiches the next day.
   

The Toasted Scallion Mashed Potatoes

1. Peel the potatoes and cut into large chunks. Boil potatoes in lightly salted water until tender and easily pierced with the tip of a knife. Drain.
   
2. Heat the butter in a saute pan over medium-high heat and stir in the scallions. Sauté the scallions until toasted.
   
3. With an electric beater, beat the butter and scallions into the potatoes and continue to beat, while adding cream in a stream. Season with salt and pepper and whip until smooth and fluffy. Potato recipe can be placed in a casserole and kept covered in a warm oven until ready to serve.

[moreluck]

Tomato, White Bean, Bacon Soup Recipe

Ingredients

• 1/4 pound bacon, diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 cups peeled, chopped potatoes (recommend Yukon Gold)
• 6 cups chopped fresh tomatoes (or canned whole tomatoes with juice)
• 2 cups chicken broth
• 1 Tbsp dark brown sugar
• 1 can white beans, drained
• Salt and pepper to taste

Method

1 Cook bacon on medium heat in a large saucepan until lightly browned and fat is rendered. Use a slotted spoon to remove bacon from the pan. Set on a plate lined with a paper towel.

2 Add the chopped onion to the pot, cook in the bacon fat on medium heat until soft. Add the minced garlic and cook a minute more. Add the chopped peeled potatoes and cook a few minutes more.

3 Add the tomatoes and chicken broth. Cook until potatoes are cooked through, about 20 minutes (or longer).

4 Stir in the brown sugar. Add half of the beans to the mixture. Use an immersion blender to blend about half of the soup mixture (or blend half of the soup in a standing blender and return to the pot).

5 Add bacon to the soup and the rest of the beans. Add salt and pepper to taste.
Serves 8-10. Serve with crusty bread.

[moreluck]

cheesy shell lasagna
1 ½ lb ground beef
2 med onions
1 garlic glove(minced)
1 can (14oz) stewed tomatoes(cut-up)
1 jar of Ragu sauce (14oz)
1 can mushrooms (4oz)
8 oz uncooked small shell pasta (I used medium)
2 c. (16oz) sour cream
11 slices (8oz) provolone cheese
1c. shredded mozzarella

cook beef, onions, garlic over med heat
stir in tomatoes, spaghetti sauce & mushrooms
bring to boil. Reduce heat, simmer, uncovered for 20 min.
meanwhile cook pasta & drain
place ½ in ungreased 13x9 baking dish
top with ½ meat sauce, sour cream & provolone
repeat layers, sprinkle with mozzarella
Cover bake 350 35-40 mins
Uncover bake 10 min longer
Let stand 10 min.

[moreluck]

Velveeta Cheeseburger Mac (kid friendly)
What You Need!

1 lb. ground beef


2-3/4 cups water


1/3 cup ketchup


1 tsp. onion powder


2 cups elbow macaroni, uncooked


1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes



Make It!




BROWN meat in large skillet; drain.
ADD water, ketchup and onion powder; mix well. Bring to boil. Stir in macaroni; cover. Simmer on medium-low heat 8 to 10 min. or until macaroni is tender.
STIR in VELVEETA; cook until melted, stirring occasionally.

[moreluck]

Pizza Swiss Steak

Ingredients:

2 pounds round steak (1 inch thick)
1/4 cup flour
2 teaspoons salt
1/4 teaspoon pepper
3 tablespoons shortening
1 can (8 oz. size) seasoned tomato sauce
1 can (5 1/2 oz. size) pizza sauce
1/2 cup water
1/2 teaspoon sugar
1/2 teaspoon crushed oregano
1 medium onion, sliced



Directions:
Combine flour, salt and pepper, pound into steak. Brown meat slowly on both sides in shortening. Add remaining ingredients except onions. Simmer, uncovered, 10 minutes. Transfer meat to casserole. Pour mixture over meat, top with sliced onions and bake in 350 degree oven for 1 hour or until tender.

[moreluck]

Pasta with Tuna and Capers in White Wine Sauce



Ingredients

• Salt
• 4 ounces bow tie (farfalle), linguini, or spaghetti pasta
• 2 Tbsp olive oil (plus more)
• 1/2 medium onion, chopped
• Pinch chili pepper flakes
• 1 (6-ounce) can tuna packed in olive oil, drained
• 1 Tbsp capers
• 1/4 teaspoon salt
• 1/4 cup dry white wine
• 2 Tbsp chopped flat leaf parsley
• Freshly ground black pepper

Method

1 Bring a large pot of water to a boil, add salt (1 teaspoon for every quart of water), return to a boil. Add the pasta and cook according to package directions until cooked through, but still firm (al dente).
2 While the water is coming to a boil and the pasta is cooking, prepare the rest of the recipe. In a large, wide sauté pan, heat a couple tablespoons of olive oil on medium heat. Add the chopped onion chili pepper flakes and cook until translucent, about 5 minutes or so. Mix in the canned tuna, the capers, and the salt. Add the wine, bring to a simmer then lower the heat to low. Cook for 10 minutes or longer, while the pasta is cooking. If the mixture begins to dry out, add a little more wine.
3 When the pasta is ready, drain it and add it in to the pan with the tuna. Toss to mix. Drizzle on a bit more olive oil over it all, then add the chopped parsley and a few grinds of black pepper to taste.
Serves 2.

[moreluck]

Panko Crusted Pork Chops

Ingredients

• 4 bone in center cut pork chops
• 3 tsp flour
• 2 tsp water.
• 1 cup panko bread crumbs
• 1 salt pepper to taste
• 1 Olive oil 1/4 cup or enough to coat bottom of
• 1 tsp butter
• 1 tsp chopped parsley

Instructions


1. Rinse and dry chops. Preheat oven to 350 degrees.
2. Heat your olive oil and butter to medium heat.
3 Sprinkle with salt and pepper on both sides.
4. Coat each chop with flour on both sides and shake off excess.
5. Mix the chopped parsley with the bread crumbs.
6. Dip each chop in egg mixture and then coat each side with the
panko bread crumbs.
7. Brown chops quickly on both sides.
8. Transfer to oven and cook for about 20 minutes or until done.

[moreluck]

Peppered Beef Stroganoff

1 Tbls. coarsely ground pepper
3 (8 oz.) beef tenderloin steaks
3 Tbls. olive oil, divided use
8 oz. mushrooms (quartered if large)
1 1/4 cups beef broth
1 Tbls. cognac or brandy
1/2 cup whipping cream
1 Tbls. Dijon mustard
1 (8.8 oz.) pkg. wide egg noodles
1/4 cup chopped fresh Italian parsley

Sprinkle pepper and salt over both sides of steaks; press to adhere. Heat 1 Tbls. of oil in large non stick skillet over med-hi heat. Add steaks; cook to desired doneness, about 4 mins per side for med-rare. Transfer beef to a plate; tent with foil.

Add 1 Tbls. oil and mushrooms to same skillet; saute until browned about 4 mins. Add broth & cognac; boil 2 mins. Add cream; boil until slightly thickened, about 3 mins. Whisk in mustard.

Meanwhile, cook noodles until just tender (al dente). Drain noodles and return to pot; toss with parsley and 1 Tbls of the oil. Season with salt & pepper. Divide among the 4 plates. Slice steaks and place atop noodles. Spoon sauce over top.