Friday, December 31, 2010
Monday, December 27, 2010
2 cup (2 large) chopped onion
3-4 cloves garlic, minced
2 14 1/2-ounce cans diced tomatoes
2 15-ounce cans dark red kidney beans, rinsed and drained
2 8-ounce cans tomato sauce
4-6 teaspoons chili powder
1 teaspoon dried basil, crushed
1/2 teaspoon pepper
Cook meat, onion, and garlic until meat is brown and onion is tender. Drain fat. In crockpot, combine meat mixture, undrained tomatoes, beans, tomato sauce, chili powder, basil and pepper. Cover; cook on low-heat setting for 8-10 hoursor on high-heatsetting for 4-5 hours.
Makes about 10 cups (8 main-dish servings).
Friday, December 10, 2010
Grease 9x13-inch glass baking dish. Place bread in prepared dish. Top with sausage and cheese. Beat together eggs and next ingredients. Season with pepper. Pour over sausage mixture. (Can be prepared 1 day ahead. Chill.)
Preheat oven to 350°F. Bake casserole until puffed and center is set, about 50 minutes. Cut into squares.
Defrost. Bake at 350°F for about an hour.
1 bag salad mix
1 can kidney beans or black beans
mix equal parts mayonnaise and sour cream, season to taste with extra taco seasoning mix
Brown meat, add taco seasoning according to pkg directions. Let cool. Combine and stir together salad mix, drained beans, olives, and meat. Toss with sauce. Add cheese and crushed tortilla chips before serving.
thaw taco meat
mix together as little or as much as you want.
Thursday, December 9, 2010
1pkg onion soup mix
1 can water
Potatoes (previously roasted so they can be frozen)
Mix altogether in crock pot.
If frozen, thaw and cook on low all day. Check liquid level towards the end of cooking add more water or white wine if necessary. If you like thick stew make a roué of 1/4 cup melted butter and 1/4 cup flour, mix together and add to Crockpot about an hour before finished cooking.
Tuesday, December 7, 2010
Cook: 15 min
1/3 cup stone-ground mustard
1/3 cup honey
2 TBSP lime juice
1/4 tsp salt
1/8 tsp black pepper
1 lb skinned, boned chicken breast, cut into strips
1/2 cup sesame seeds, toasted
1/2 cup dry breadcrumbs
2 large egg whites, lightly beaten
1. Preheat oven to 350
2. Combine first 3 ingredients in a shallow bowl
3. Sprinkle salt and pepper over chicken. Combine sesame seeds and breadcrumbs in a shallow dish. Dip one-forth of chicken in egg whites, and dredge in sesame seed mixture; repeat procedure with remaining chicken, egg whites, and sesame seed mixture.
4. Arrange chicken in a single layer on a baking sheet coated with cooking spray. Bake at 350 for 15 min, turning once. Serve chicken with mustard mixture.
From The Complete Cooking Light Cookbook, 2000
Bag 1: egg whites
Bag 2: sesame seed/bread crumb mixture
Bag 3: Chicken
Bag 4: mustard mixture
Follow above directions, omitting step 2 (since I've already done that for you). I used panko bread crumbs instead of regular.
Wednesday, November 24, 2010
Sunday, October 31, 2010
Martha Stewart/Everyday Foods Pie Crust
Food Processor or Kitchen Aid Mixer version
Makes enough for 2 single-crust pies or 1 double-crust fold-over pie.
1. In a food processor or Kitchen Aid Mixer, pulse 2 1/2 cups all-purpose flour with 1 teaspoon each salt and sugar. Add 1 cup (2 sticks) chilled unsalted butter, cut into small pieces.
2. Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining.
3. Add 1/4 cup ice water; pulse until dough is crumbly but holds together when squeezed. (If needed, add up to 4 tablespoons more ice water, 1 tablespoon at a time.) Do not overmix.
4. Turn out onto a work surface; knead once or twice, until dough comes together. Chill.
It can also be made without a food processor . . .
1. To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
2. Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
3. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
1 cup cubed ham
3/4 cup minced onion
2 TBSP butter
1 cup half and half
1 tsp salt
6 oz swiss cheese, shredded
Bake pie shell 3 min at 375. Saute ham and onion in butter. Combine and beat eggs, half and half, and salt. Spread ham and onions in baked pie shell, pour in egg mixture. Sprinkle the swiss cheese over egg mixture. Place pie on a baking sheet and bake at 375 for 45 min or until knife comes out clean. Serve hot or rooom temperature.
Pie crust - I used homemade pie crust and found that I needed to blind bake it for 15 min before filling. I use Martha Stewart's recipe which I will post separately.
Quiche recipe is from Deanna Duskin and is found in the Shoreline Covenant Church Cookbook, Taste and See that the Lord is Good, 2004, pg 67
Frozen Mamas: thaw and bake at 375 for 45 min
Friday, October 29, 2010
Serve with Organic Brown Basmati Rice: prepare on stovetop or in rice-cooker. RINSE RICE FIRST. 1 Cup rice to 2 1/2 C. water.
Thursday, October 28, 2010
- 2 (10 oz.) pkgs. refrigerated or frozen cheese tortellini, uncooked
- 28 oz. jar spaghetti sauce
- 12 oz. jar Alfredo four cheese sauce
- 1-1/2 cups shredded mozzarella cheese
- ~20 meatballs
Preheat oven to 350 degrees F. In 3 quart glass baking dish, mix tortellini, spaghetti sauce and meatballs. Make sure all tortellini is coated with sauce. Drop Alfredo cheese sauce by spoonfuls over casserole. Sprinkle with mozzarella cheese. Cover tightly with foil and bake at 350 degrees for 1 hour. Uncover and bake 10 minutes longer, until tortellini is tender. Serves 8
- 4-6 boneless skinless chicken breasts
- 12 oz salsa
- 1 package taco seasoning
Place chicken in a slow cooker. Top with salsa and taco seasoning then cook on low for 6-8 hours. Serve with tortillas and taco fixings.
From frozen state:
Thaw(although have many of times stuck frozen chicken in my crock pot!) put chicken in crock pot, top with the baggy of salsa and taco seasoning mixture, and cook for 6-8 hours on low. Shred the chicken with a fork when cooking time is up serve with taco shell provided, and top with your favorite taco fixings!
Taco shells: sorry ladies, I sent my husband to the store for the shells that you cook but unfortunately he came home with different ones. So here is a tip we do at our house; we warm ours up on the stove top in our frying pan, that way they are nice and toasty!-After tasting these shells we didn't love them, sorry! We wouldn't buy these again!
Recipe taken from Better Recipes Website
Submitted by Jodi Carney
1 cup shredded cheese
2 cup bread cubes
1 small onion
1 T worcestershire sauce
1 T yellow mustard
1 t salt
8 oz tomato sauce
reserve 1/4c cheese for top. Mix remaining ingredients except tomato sauce and shape into loaf. Bake 1 hour at 350 degrees. Pour off drippings, pour tomato sauce over loaf and sprinkle with reserved cheese. Bake 30 min longer.
Wednesday, October 27, 2010
1/2# ground pork
1 onion chopped
2 cloves garlic crushed
handful of oats
1 tsp sage
1/2 tsp salt
1 tsp ground mustard
1 tsp pepper
1/2 tsp onion powder
1/8 C worcestershire sauce
Mix all together, place into loaf pan. Bake 350° for 1 1/2 hours
1/2 C ketchup
2 TBSP brown sugar
Mix together, spread on top of meatloaf the last 30 minutes of baking.
Thaw and bake as instructed above
4 frozen chicken breast halves
1 1/2 c. applesauce
1 T. dried onion flakes (or 1 yellow onion, finely chopped)
1 T. apple cider vinegar
1/4 tsp. cinnamon
1/2 tsp. black pepper
2 cloves garlic, minced
1/4 tsp. red peppar flakes, optional. (I did not add these to your meal, but they are provided if you would like the extra heat)
Mix all ingredients, except for the chicken. Place chicken in a crock pot and pour the mixture on top. Cover and cook on low for 5-7 hours, or on high for 3-4 hours.
Can serve with rice - or the veggies I provided.
from the blog: A year of Slow Cooking
Wednesday, October 20, 2010
Monday, October 4, 2010
Thursday, September 30, 2010
1 stick butter
1/4 cup dijion mustard
1/4 cup capers
4 tsp fresh dill
1 cup chicken broth
2-3 links chicken sausage, sliced
3/4 cup parmesean cheese, shredded
Boil potatoes, drain, cool, peel, then slice. Arrange potatoes and sausage in layers in a baking dish. Melt butter with mustard, capers, dill, chicken broth to make a sauce. Add salt and pepper to taste. Pour sauce over potatoes/sausage. Sprinkle with cheese. Bake at 375 for 30 min.
Based on a recipe by Joan Archer from Shoreline Covenant Church
Bag 1 - sauce
Bag 2 - cheese
Pan - layer potatoes/sausage in foil pan, place Bag 1 & 2 on top of potatoes/sausage, cover with foil
Thaw, pour sauce over potatoes/sausage, sprinkle with cheese, bake at 375 for 30 min
1 pint half and half
5 cloves garlic
1/4 tsp nutmeg
Melt butter add garlic, half and half and 1/2 cheese. Warm through and then add nutmeg, once nutmeg is dissolved add your chicken. Keep on low/medium don't let boil or stick to pan it will burn! I stir continuously! Boil noodles while sauce is heating, drain noodles and pour sauce over noodles put back on burner on low, mix all together and the other 1/2 of cheese and let sit for just a few minutes. It will be a little liquidy but after a few minutes it will come together! Enjoy!
From frozen state: Thaw chicken, you can thaw sauce or do from a partially frozen state(that is how I did it!) Melt all the sauce package ingredients together, stirring constantly. (Boil your noodles at the same time.) Once sauce is melted add half the cheese package, save rest for later, melt through and then add chicken. Heat till chicken is warm and sauce is warm. Once noodles are done add the two together and the other 1/2 of cheese and put back on burner on low for a few minutes as it all comes together! Enjoy!
3 TBSP butter
3/4 C Parmesan cheese
1 small onion, thinly sliced
2 eggs, beaten
Cook spaghetti, and drain. While spaghetti cooks, fry bacon until desired crispness, drain on paper towels. Clean pan of all bacon drippings. Melt butter and saute onions. When the onions are still somewhat crisp, move them to one side of the pan, and add spaghetti. Move onions to the top of spaghetti. Put 1/2 the cheese on top, then drizzle the beaten eggs over all. Toss with 2 forks and continue cooking on medium low heat. The eggs and cheese mixture will coat the spaghetti. When dry, add the bacon and toss to warm. Sprinkle the remaining cheese over top, and add parsley for color and black pepper to taste.
Tuesday, September 21, 2010
Tuesday, August 31, 2010
1 cup your choice Teriyaki sauce (I used a big bottle from Costco)
1 cup water
1 can pineapple
Stir Fry Veggies
Rice (1 1/2 cups)
Heat meatballs and sauce in sauce pan until warm or on low in crockpot 6-8 hours. Stir fry veggies and cook rice to desired doneness.
Serve meatballs and veggies over rice.
Cover with a generous amount of salsa (I use the Kirkland brand Organic Salsa)
Slow cook on low for 8-10 hours or on high for 4-6 hours
When it is done cooking, shred pork with a fork
Serve shredded pork with flour tortillas
I usually garnish with cilantro, cheese, sour cream, cabbage, whatever I have :)
To use frozen:
Thaw in refrigerator (takes two days to thaw)
Place contents of the bag in Crock Pot and slow-cook
Serve with tortillas
Sunday, August 29, 2010
1/4 cup lemon juice
1.5 tablespoons Dijon mustard
3 cloves garlic, minced
1/2 teaspoon dried oregano leaves
6 boneless, skinless chicken breasts
2 tablespoons margarine, melted
Combine all ingredients except margarine. Marinate, covered, 2 hours of overnight in refrigerator. Preheat oven to 350 degrees. Drain chicken and coat with Bread Crumb Coating (recipe follows). Place on a baking sheet coated with nonstick cooking spray and chill for 1 hour (if time permits). Drizzle chicken with margarine. Bake for 45 minutes to 1 hour or until tender and golden brown.
Bread Crumb Coating
2 cups dry bread crumbs or
Italian bread crumbs 1/4 grated Parmesan Cheese
From the Freezer--I defrosted and baked for 55minutes. I really enjoyed this chicken and plan on serving it for my Scrapp'n Retreat.
Thursday, August 26, 2010
- 4 to 6 boneless chicken breast halves (I used frozen breasts)
- 3 tablespoons dijon mustard
- 1 can 98% fat-free cream of mushroom soup
- 2 teaspoons cornstarch
- dash black pepper
Preparation:Wash chicken and pat dry; place in slow cooker. Combine remaining ingredients and spoon over the chicken. Cover and cook on low 6 to 8 hours.
Crock pot chicken Dijon serves 4-6
Serving suggestions: good served over rice, or noodles. (from website users)
I did forget to dash a few of the bags with black pepper sorry! (You may want to pepper yours!)
By Diana Rattray, About.com Guide
Tuesday, August 3, 2010
RSVP in or out for the 26th and what you might make...
Thursday, July 15, 2010
1/2 lb ground beef
1/2 lb bacon-fried crisp
3/4 cup brown sugar
1/2 cup ketchup
15 oz pork and beans
15 oz butter beans - drained
15 oz kidney beans - drained
Cook meat, onion and stir in cooked bacon, drain and add the rest of the ingredients. Mix well and bake 1 hour at 350.
FROM FROZEN: Defrost and reheat on stove top for 20 min or bake in oven for 1 hour or heat in crockpot for 4 hours on low.
BRATS: Deforst and then BBQ until internal temp is 160.
au jus dip
Prepare your au jus dip as directed on package. Then warm your meat in your au jus dip on the stove. Toast your baugette, and then spread some horseradish sauce on it. Then pull your meat(one sandwich at a time-to ensure that your meat stays warm!)out of the au jus and place on your roll. Once all your sandwiches are done, spoon out your au jus dip into bowls, and dip your sandwiches into the au jus as you eat.(Like I need to tell you that!)
Wednesday, July 14, 2010
1/4 c soy sauce
2 TBSP sesame oil
2 tsp sesame seeds
1 tsp rice vinegar
1/4 tsp cayenne
Slice meat into thin strips. Combine all marinade ingredients in a small bowl and blend well. Pour marinade over sliced meat. Cover and marinate in refrigerator 8 hours or overnight. Stir occasionally during marinating.
Remove from marinade. Alternately thread uncooked beef onto bamboo skewers that have been soaked in water. Weave skewer in and out of meat to create a serpentine effect. Grill skewers 1-2 minutes per side. Serve immediately.
** We like to put a strip of meat on a lettuce leaf topped with peanut sauce and then roll up to eat with our fingers.
From Frozen: Thaw meat and follow above instructions.
Thursday, July 8, 2010
Tuesday, June 15, 2010
1 cup ketchup
2/3 cup catalina dressing
1 clove crushed garlic
1/2 cup soy sauce
1 T worcestershire sauce
Add all to a ziplock bag and marinade over night.
FROM FROZEN: Thaw and then cook on med-high BBQ for 45-60 minutes. Baste with leftover sauce as you cook and turn. You can use the remaining sauce for dipping if you boil it. I have never baked in the over or cooked in the crockpot, but I am sure you could do it!
Friday, June 11, 2010
Thursday, June 10, 2010
Butter - melted
Sharp Cheddar Cheese - grated
Green Onions - chopped
Salt and Pepper
Wash and dry potatoes. Rub a tad of shortening over skin. Bake until soft. Cool.
Cut a thin lengthwise slice from each cooled potato; scoop out inside, leaving a thin shell.
Mash potato, pour in desired amount of melted butter, sour cream, cheese, green onions, and salt and pepper to taste. Fill shells with potato mixture. Bake uncovered 350° to 375° 20-30 minutes or until filling is hot and golden brown.
Peppercorn Pork Tenderloin
Thaw and grill or bake according to package directions
Potatoes - thaw and bake as instructed above or if frozen, bake for approx. 1 hour.
Honey Lime Chicken Freezer Recipe
5 chicken breasts, boneless & skinless
1/3 cup low sodium soy sauce
1/4 cup lime juice
1/2 cup honey
In a small bowl, combine soy sauce, lime juice and honey, stirring well. Put chicken in a ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr( I didn't do this; I turned them in the freezer), turning every 15-20 minutes. Place container or bag in freezer.
Thaw chicken in refrigerator over night. Remove chicken from marinade and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken) until juices run clear and thermometer registers 165F.
Recipe taken from momsbudget.com
Wednesday, June 9, 2010
1 1/2 cups warm fat-free milk (105° to 115°)
3 1/4 cups bread flour, divided
1 cup semolina or pasta flour
1/4 cup olive oil
1/2 teaspoon salt
8 ounces thinly sliced provolone cheese, divided
8 ounces thinly sliced chicken deli meat, divided
Additions of your choice (sundried tomatoes, artickoke hearts, pesto)
Dissolve yeast in warm milk in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups, and level with a knife. Stir in 3 cups bread flour, semolina, oil, and salt to yeast mixture to form a stiff dough. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 10 minutes); add enough of remaining bread flour, one tablespoon at a time, to prevent dough from sticking.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; divide dough ball in half. Roll 1st half into a 15 x 10-inch rectangle on a lightly floured surface. Place on a large baking sheet coated with cooking spray. Place 2 ounces cheese down the center of the short length of dough; top with 2 ounces chicken and any other additions. Fold one short end of dough over filling. Place 2 ounces cheese, 2 ounces chicken, and other additions on top of fold. Fold remaining short end over filling, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place on a baking sheet coated with cooking spray. Repeat process with 2nd ball of dough. Cover focaccia, and let rise 45 minutes or until doubled in bulk.
Uncover dough. Bake at 375° for 20 minutes. Remove from baking sheet; cool on wire rack.
Adpated from a Cooking Light recipe for Prosciutto and Provolone Stuffed Focaccia, October 1998
Frozen Mamas - Thaw. Reheat entire loaf wrapped in foil in oven until warm or heat individual slices in the microwave.
1 cup half and half (low-fat)
1 cup sour cream, plain or greek yogurt (low-fat)
1/3 cup sugar
2 tablespoons lemon or lime juice
In a blender or food processor puree strawberries. Pour into a large bowl and add half and half, sour cream/yogurt, sugar and lemon juice. Stir until well combined. Chill. Serve with garnish of mint leaves
Adapted from the Food Network
Frozen Mamas - thaw and serve chilled
Monday, May 24, 2010
I think we talked about trying to come up with meals that can go on the bbq or in the crockpot for the summer, easy and cool cooking! Let us know what you are making.
Friday, May 7, 2010
For mix: (put into 9x 13 pan)
Mix 2 cans of cream of potatoes
2 cans 10ounces each chicken (the original recipe called for 9 ounces)
2 cups of frozen mixed vegetables
1/2 cup of milk
Mix: (stir together and pour over Chicken mixture)
1 cup of milk
2 cups of baking mix
BAKE: Defrosted--30 minutes or until topping is golden
For Frozen Mamas--Defrost, pour chicken mixture (bag 1 of 2) into a 9x13 pan, then pour bag 2 of 2 over the top and heat based on the instructions above.
3/4 cup soy sauce
3/4 cup brown sugar
1 1/2 T apple cider vinegar
1 T oil
1 clove garlic
1/4 t ground ginger
Combine marinade in bowl and poor over roast in a ziplock bag. Freeze or marinade for a couple of hours in fridge.
Thaw meat and bake at 350 for 2 1/2 to 3 hours, until internal temp is 170 degrees. You can also crock pot this meat for 8 hours on low, just add a cup of water to the pot.
1 1/2 cups of rice
1 1/2 cups of water
1 T butter
Heat rice, water and butter until boiling. Turn off heat and cook 20 minutes. Fluff with fork and serve.
Thursday, May 6, 2010
1 can cream of mushroom soup
1 cup sour cream
1/4 cup sherry
3 T butter
1/3 cup almonds
Layer broccoli and chicken in 9x13 pan. Toast almonds in butter, then stir in soup, sour cream and sherry. Pour over chicken and broccoli.
Bake at 350° for 20 minutes covered.
Serve with rice.
Thaw and bake as instructed above.
(1) 15oz can diced tomatoes
1 small can of diced green chilies - use as much or as little as desired to taste
pepper, garlic powder, onion powder - all to taste
2+ cups Cheddar Jack cheese, shredded
8 flour tortillas
In a small pot, combine tomatoes, green chilies, pepper, garlic powder and onion powder to taste and simmer until liquid is evaporated.
Spray skillet with a light coat of oil. Fry each side of the tortillas in the skillet, then place them on a cookie sheet. Top four tortillas with 1/4 cup of cheese, 1/4 cup chicken, 1/4 cup tomato mixture and then another 1/4 cup of cheese. Top with second tortilla. Press gently and place in ziploc freezer bag.
ON COOKING DAY: DO NOT THAW!!!
1. Preheat oven to 375 degrees F.
2. Place the individual quesadillas (total of 4) on the cookie sheet straight from the freezer
3. Bake for 15-20 minutes or until cheese is fully melted
4. Cut into wedges and serve with your favorite sides: spanish rice, refried beans, salsa, guacamole, sour cream, salad, etc.
Original recipe taken from http://www.momsbudget.com/freezerrecipes/chickenquesadillas.html
1 cup butter
1 cup mizithra cheese-Substituted Parmesan Cheese
pasta of choice
There is a terrific dish served by The Old Spaghetti Factory chain, called Spaghetti with Browned Butter,. It is served topped with shredded Mizithra cheese (a Greek hard cheese). If mizithra is not available (I am able to easily locate it St. Louis at cheese shops and some supermarkets), a blend of ricotta salata and romano is suggested
Browned Butter Procedure: Cut 2 sticks of butter into 8 pieces and place in a 2-quart sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes).
Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire.
Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma.
Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes.
Pour the brown butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the pan.
The brown butter can be stored in the refrigerator and reheated in a microwave as needed.
Boil the pasta of choice until Al Dente. Drain pasta and divide into four servings. Spread 1/4 cup of Mizithra over each pasta serving. Top with 1/4 cup of hot brown butter.(We found that was way too much butter, so we poured a couple of big spoonfuls, and topped with cheese).
Friday, April 30, 2010
1 cup Salsa verde (green salsa)
1 TBSP Garlic, minced
1 cup Water
Combine all ingredients in a slow cooker. Cover and cook on high 6-8 hours or on low 10-12 hours until meat falls apart easily. Remove meat, shred and serve in flatbread, tortillas, or tacos. For those who want extra spicy meat, strain the cooking liquid remaining in the slow cooker so you are left with a broth that you can drizzle over the meat.
Bag 1 – Pork
Bag 2 – Salsa and garlic
Bag 3 – Uncooked flatbread discs (from Costco)
Preparation of Freezer Kit
Thaw entire kit. Combine pork and salsa and 1 cup water in slow cooker. Cover and cook on high 6-8 hours or on low 10-12 hours until meat falls apart easily. Remove meat, shred, and serve in flatbread. For those who want extra spicy meat, strain the cooking liquid remaining in the slow cooker so you are left with a broth that you can drizzle over the meat.
Preheat oven to broil. Place flatbread discs on cookie sheet in the middle of your oven. They cook too fast and burn if you have them on the top rack. Heat 2-3 min, watching them closely then flip over and heat until browned. I pop the bubbles when they form during cooking Click on photo below if you want the "official" directions which are different than mine.
Thursday, April 22, 2010
Thursday, April 8, 2010
- 1 cup plus 2 tablespoons warm water (105-115 degrees F)
- 2 1/4 teasponns (a 1/4 -ounce envelope) active dry yeast
- a pinch of sugar
- about 3 cups unbleached flour
- 1 1/4 teaspoons salt
- 2 tablespoons olive oil
- Pour the water into a small bowl and sprinkle the yeast and sugar over it. Let the mixture stand until it becomes slightly foamy, then stir it until the yeast dissolves. In a large bowl, combine the flour and salt. Add the yeast mixture and the oil to the flour and stir until a soft dough forms.
- Turn the dough out onto a lightly floured surface. Dust your hands with flour and knead the dough. Add a little more flour if the dough is too sticky to handle, but not so much that it becomes stiff and dry. Continue kneading until the dough is smooth and springs back when pinched, about 10 minutes.
- Lightly oil the inside of a large bowl. Place the dough i the bowl and turn it over once so that the top and bottom will be coated with oil. Cover the bowl with plastic wrap and set it in a warm place until the dough doubles in volume, about 1 1/2 hours.
- Flatten the dough with your fist. Cut it into 4-5 balls and roll out.
- Place a small amount of the sauce on half of the dough
- Sprinkle mozzarella cheese, pepperoni and/or other desired toppings on same half
- Fold dough over and crimp edges with fork
- Place calzone on a greased cookie sheet. You may also sprinkle cornmeal on the sheet to prevent sticking.
- Bake at 350 degrees for 15-20 minutes
- Heat the remaining sauce in a small saucepan and use for dipping
Wednesday, April 7, 2010
- Mixed vegetables of your choosing
- 6 chicken thighs, skinless, sprinkled with salt and pepper
- 1 tablespoon grated fresh ginger
- Juice and zest of one lime
- 1 finely chopped large garlic clove
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 1 can chicken broth
- 1 can unsweetened coconut milk
- 1 cup jasmine rice
- 1/2 cup chopped cilantro, for sprinkling on top (optional)
2 c. Ham, chopped
10 3/4 oz. can Cream of Chicken Soup
8 oz. Cheddar Cheese, shredded
3/4 c. Sour Cream
1/4 c. Butter, melted
1/2 c. Milk
2 Tbsp. Onion, chopped
Preheat oven to 350 F. Thoroughly combine all ingredients except the hash browns. Add hash browns to ham and cheese mixture and stir until all ingredients are well mixed, put in a greased 2 quart baking dish. Bake for 45 minutes.
Thaw, uncover, bake as directed.
au jus dip
Prepare your au jus dip as directed on package. Then warm your meat in your au jus dip on the stove. Toast your rolls so they are nice and crispy, and then spread some horseradish sauce on it. Then pull your meat(one sandwich at a time-to ensure that your meat stays warm!)out of the au jus and place on your roll. Once all your sandwiches are done, spoon out your au jus dip into bowls, and dip your sandwiches into the au jus as you eat.(Like I need to tell you that!)
Tuesday, April 6, 2010
3 cups soft bread crumbs
1 1/2 cups milk
Blend these ingredients. Form balls about 1 1/2 to 2 inches in diameter and place on a foil lined baking sheet. Bake for 30 minutes at 375° . Spoon over the following sauce.
1 small can pineapple juice (or juice from a 15 1/4 oz can pineapple drained)
1/4 cup ketchup
1/4 c brown sugar
2 TBSP corn starch
1/4 cup vinegar
1/2 tsp worcestershire sauce
2 Tbsp chili sauce
1 tsp soy sauce
1/2 tsp garlic powder
Mix together the pineapple juice and remaining ingredients. Stir until blended well. Cook stirring until thickened. Add pineapple chunks if desired. Spoon over ham balls. Serve with rice.
Thaw ham balls and reheat in oven or microwave. Thaw sauce and reheat on stovetop.
Serve over cooked rice.
We like ham balls plain without the sauce too. They make a nice side with scrambled eggs and waffles for dinner.
2/3 cup low-fat buttermilk
1/4 cup non-fat egg substitute
1 lb ground turkey, cooked and drained
1 1-ounce pkg dry onion soup mix
1 cup store-bought marinara sauce
1 cup store-bought BBQ sauce
1 cup grated cheese blend such as cheddar/jack/mozzarella
Putting the dinner together
Spray a 9x13 pan with cooking spray. In a bowl, combine the Bisquick, milk, and egg substitute and stir together until a soft ball forms. Press the dough onto the bottom of the pan, covering as much of the bottom as possible.
In a separate large bowl, combine the ground turkey, onion soup mix, marinara, and BBQ sauce and stir until thoroughly incorporated. Spread the mixture evenly over the dough in the pan. Sprinkle with cheese.
For dinner tonight
Preheat the oven to 375 F. Bake the pie for approximately 45 min, until the cheese is melted and bubbly.
Cover the pan with plastic wrap and heavy-duty foil. Freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above.
This is the Sloppy Joes Recipe from the Dream Dinners cookbook with some slight variations
Monday, April 5, 2010
3 T dijion mustard
1/4 c red wine vinegar
2 T olive oil
1 clove minced garlic
1 tsp black pepper, ground
1/2 tsp salt
1 1/2 tsp thyme
1 1/2 tsp rosemary
2 tsp brown sugar
1 T sun dried tomato
1 pkg of stuffing mix
combine all marinade ingredients and meat in a ziplock bag. Let sit for at least 2 hours, or freeze.
Two methods of cooking: One is fancy and declicious and the other is quick and delicious!
1. Thaw meat. Remove steak from bag and toss marinade. Butterfly steak and score each side lightly. Make stuffing and spread stuffing over meat. Roll length wise like a jelly roll and tie with cooking string and 2 inch intervals. Brush meat with melted butter and place in a roasting pan on rack and bake uncovered for 65-75 minutes. Slice meat and toss string. (this is nice for a sit down meal)
2. Thaw meat. Remove steak from bag and toss marinade. Place meat on a hot grill and cook 15-25 minutes until it is done to your liking, turning half way. Mix stuffing according to directions and serve as a side. (we take this one camping)
Wednesday, March 24, 2010
This month we also will be making an extra meal for the Haub family like we did last month for the Waddel family, so we should have around 8 meals to make.
Saturday, March 13, 2010
- 3 cups shredded skinned cooked turkey (I use chicken)
- 2 cups sour cream
- 2 cups shredded sharp cheddar cheese (I used pre-packaged shredded Mexican blend cheese)
- 1 teaspoon salt
- 1/3 cup vegetable oil
- 12 corn tortillas
- 1 jar salsa or enchilada sauce
2 Cans Cream of Chicken
3 Cans of Milk
2 Cups of Rice-uncooked
1 Pkg of Onion Soup Mix
Put your rice in a 9x13, mix your soup with your 3 cans of milk(using a can from your cream of chicken). Pour over your rice and then plunk your chicken in the casserole dish making sure that they have been cover by the soup mixture as best as they can. Now take the onion soup mix shake it so it is all mixed up and cover the top of the casserole with the mix.(If you happen to have an extra mix on hand we think it is yummy to add it to the soup mixture-when thawed, or half the package and had half to the soup mixture and half to the top of the casserole.) Cover the dish with foil and bake at 350 for 2 hours. Then take the foil off at 2 hours and cook for an additional 20-30 minutes depending on your oven. Make sure the rice is fluffy and the chicken is done. We call it Chicken on Sunday because mom and dad would put it in before we left for church on Sunday, and when we returned we would eat it!
Make sure you do not thaw chicken!
Just thaw the soup mixture.
Layer in a 9x13 casserole dish- rice, soup mixture, chicken, onion pkg, foil, 350 2 1/2 hour. See instruction above for full details about cooking.
Friday, March 12, 2010
1/4 Cup flour
1 tsp garlic salt
1/2 cube butter
2-4 cloves garlic
2 Cups water with 3 beef bouillon cubes dissolved
1 can cream of mushroom soup
1 tsp dill weed
splash of worcestershire sauce
Coat meat with flour and garlic salt. Melt butter and saute' onion and garlic. Add meat and brown if desired. Add bouillon mixture, soup, dill weed , and worcestershire. Simmer for 45 min to an hour. Serve over rice or noodles.
If frozen: Thaw and reheat on stovetop
1 tablespoon baking powder
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon ground red pepper
3 tablespoons chilled butter, cut into small pieces
3/4 cup (3 ounces) shredded reduced-fat extra-sharp cheddar cheese
3/4 cup finely chopped 33%-less-sodium ham (about 3 ounces)
3/4 cup fat-free buttermilk
2 large egg whites
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, sugar, salt, and pepper in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese and ham. Combine buttermilk and egg whites, stirring with a whisk. Add to flour mixture, stirring just until
Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 8 wedges, cutting into but not through dough. Bake at 400° for 20 minutes or until lightly browned.
Yield: 8 servings (serving size: 1 wedge). Pair with salad or soup for a light meal.
Cooking Light, SEPTEMBER 2002
Freezing this recipe:
Bag 1 - dry ingredients (with butter already cut into them)
Bag 2 - ham and cheese
Bag 3 - liquid ingredients
Preparation from Frozen:
Thaw. Mix bag of dry ingredients with ham/cheese then add liquid ingredients and stir just until moist. Then proceed with recipe.
1/2 cup flour
3 cups milk
1 1/2 lb frozen hashbrowns
1 1/2 cup shredded sharp cheese
Break apart and cook sausage. Add flour and milk. Cook until boiling and thick. Spread hashbrowns in greased 9X13 pan, layer potatoes and then cheese.
If frozen thaw and then Bake at 350 for 34 minutes.