Monday, November 7, 2011
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!)
Sunday, November 6, 2011
12 slices of bread cut up
2c chopped onion, cooked
1 # Italian sausage cooked
1# shredded cheddar cheese
2 1/2 c milk
3 tsp dijon mustard
1 tsp dry mustard
Put half of bread in greased 9x13 pan. Layer 1/2 mixture of sausage and onion on top of bread, 1/2 cheese and repeat. Milk, eggs, mustards, nutmeg and salt and pepper together. Pour over the dish, cover and refrigerate over night. Bake at 350 for 1 hour.
Saturday, November 5, 2011
8 tbs butter
4 tbs oil
2 cups mushrooms(sliced)
1 cup Marsala wine
1 cup chicken broth
2 cloves garlic
4 chicken breasts, cut in half, about 3 pounds.
Garlic pepper, to taste
1 box of angel hair pasta (I used spaghetti)
Mix butter, oil, garlic and mushrooms in the bottom of a sauce pan. Cook until mushrooms are browned. Add the remaining ingredients, minus the chicken, into the pan and cook until boiled. Because of the wine, be sure to boil for at least 10 minutes to cook out alcohol taste.
In a deep baking dish spray bottom of pan with cooking spray. Place half pieces of chicken breasts in pan. Sprinkle with garlic pepper. Pour sauce over chicken.
Thaw in the refrigerator overnight. In a deep baking dish spray bottom of pan with cooking spray. Cut chicken in half and place in pan. Pour sauce over chicken. Cook at 350 degrees for 35-45 minutes. Check thickest portion of chicken to be sure it is done. Prepare pasta as directed. Serve chicken and sauce over the pasta.
Friday, November 4, 2011
1 tablespoon olive oil
8 large garlic cloves, chopped
2 14 1/2-ounce cans Mexican-style stewed tomatoes
1 15-ounce can black beans, well drained
1 15-ounce can kidney beans, well drained
1 15-ounce can garbanzo beans (chick-peas), well drained
1 10-ounce package frozen corn, thawed
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon (or more) red wine vinegar
Heat oil in heavy large saucepan over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add next 7 ingredients and bring to simmer. Cover, reduce heat to low and simmer until flavors are blended and corn is tender, about 30 minutes. Season to taste with salt, pepper and cayenne. Add vinegar to taste.
Thaw & simmer for about 30 minutes. Season with salt & pepper as you see fit. It's also good with some beer added as it simmers, and with any other stuff you'd add to chili. Enjoy!
Thursday, November 3, 2011
4-5 chicken breasts
1 cup brown sugar
1 tsp. black pepper
3 garlic cloves, minced
2 Tbl. soy sauce
2/3 cup white wine vinegar
1/4 cup lemon-lime soda
Put the chicken in the crock pot and cover with the brown sugar, pepper, garlic, and soy sauce. Add the vinegar, and pour in the soda. Watch for bubbles. Cover and cook on low for 6-9 hours, or on high for 4-5 hours. The chicken is done when it it cooked through and has reached the desired tenderness. The longer you cook it on low, the more tender your chicken will be. Serve over rice.
Defrost chicken and sugar mixture. Put in crock pot and add the vinegar and soda. Cook as directed above.
From the book Make it Fast, Cook it Slow by Stephanie O'Dea