Friday, November 5, 2010
Chicken Cacciatore
Wednesday, August 11, 2010
Pistachio Salad
Saturday, July 10, 2010
Frog Eye Salad
Ingredients
1 cup white sugar
2 tablespoons all-purpose flour
2 1/2 teaspoons salt
1 3/4 cups unsweetened pineapple juice
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon vegetable oil
1 (16 ounce) package acini di pepe pasta
3 (11 ounce) cans mandarin oranges, drained
2 (20 ounce) cans pineapple tidbits, drained
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
1 cup miniature marshmallows
1 cup shredded coconut
Directions
In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.
Chicken Salad
My sister in law uses the onion deep mix to substitute for onions because she does not like raw onions, but you could use both. If you don't have onion dip mix, you can use mayo. Put the nuts in before serving to be more crunchy.
INGREDIENTS:
Saturday, June 12, 2010
European Meat Balls
INGREDIENTS:
1 pound ground Pork ( you can mix pork and beef)
4 cloves of garlic
2 grind potatoes
2 slices of bread dipped in milk and mashed ( you could use bread crumbs if you want)
1 egg
black pepper ( I usually around 1 T)
salt to taste
oil for frying (around 2 Cups)
Mix all the ingredients together and form 1-1 1/2 inch balls. Fry them in oil till they are done turning them over occasionally.
Friday, May 28, 2010
Deluxe Potato Casserole
1 can (10 3/4 ounces) condensed cream of chicken soup
Combine soup, sour cream, onion, 1/4 cup butter and salt in small bowl.
Combine potatoes and cheese in CROCK-POT® slow cooker. Pour soup mixture over potato mixture; mix well.
Sprinkle stuffing mix over potato mixture; drizzle with remaining 3 tablespoons butter. Cover; cook on LOW 8 to 10 hours or on HIGH 5 to 6 hours, or until potatoes are tender.
Makes 8 to 10 servings
Wednesday, May 19, 2010
Taco Soup
1 1/2 pounds lean ground beef
1 onion, chopped
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can white hominy, drained
1 (1.25 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix
1/4 cup shredded Cheddar cheese (optional)
1/4 cup sour cream (optional)
1 1/2 cups water
Directions
In a Dutch oven, brown ground beef or turkey with chopped onion, stirring frequently. Once beef is browned drain grease from pan.
Add canned tomatoes, kidney beans, hominy, taco seasoning and ranch salad dressing mix. Mix well and let simmer over low heat for two hours. (Add 1 to 2 cups of water if necessary to make soup the desired consistency)
Ladle into soup bowls and garnish with shredded Cheddar cheese and a dollop of sour cream, if desired.
Friday, May 14, 2010
Ingredients:
3 (14.5 ounce) cans French cut green beans, drained
1 cup sour cream
1/2 (10.75 ounce) can condensed cream of mushroom soup
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup coarsely crushed buttery round crackers
1 tablespoon butter, melted
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the green beans, sour cream, condensed soup, salt and pepper. Spoon into a 2 quart casserole dish. Stir melted butter into the crushed crackers, then sprinkle over the top of the casserole.
Bake for 30 minutes in the preheated oven, until lightly browned and bubbly.
Monday, April 5, 2010
Baked Ribs
Serves 8
INGREDIENTS:
6-8 pounds pork spareribs, cut in individual servings
1 Cup Sugar
1 Cup white Vinegar
1 Cup pineapple juice
1/4 Cup Soy Sauce
2 Tbs Cornstarch
DIRECTIONS:
Preheat oven to 450 degrees F. Place spareribs in a large pan and bake for 30 minutes. Pour off fat. In a medium saucepan, combine sugar, vinegar, pineapple juice, soy sauce, and cornstarch. Cook over low heat, stirring constantly, until thick and clear. Pour sauce over spareribs in pan. Cover tightly with aluminium foil and bake at 350 degrees F. for 1 to 1 1/2 hours.
Saturday, February 27, 2010
Boy Birthday Cakes
so because I do not know how to do the here link that just leads you to the site, I will do this instead:
The train cake:
http://www.bettycrocker.com/recipes/train-cake/5685f320-1e5c-4ebb-b2cd-1ab73633b016
The car cake:
http://www.bettycrocker.com/recipes/off-the-road-car-cake/bbd0a1b6-a82e-4dd7-b657-faa53eaaa7e7
I didn't use the Betty crocker cakes because the Pillsbury ones were for 88 cents. LOL They turned out pretty yummy and it was actually really easy to make. They have other cool cake recipes if you want to try out a different one.
Happy Birth_day dear Adam!!!!!
Thursday, February 25, 2010
Slow cooker Taco Dip
Prep Time: 15 minutes
Yield: Makes about 3 cups dip
See Cooking Videos
Ingredients:
- 1/2 pound ground beef chuck
- 1 cup frozen corn
- 1/2 cup chopped onion
- 1/2 cup salsa
- 1/2 cup mild taco sauce
- 1 can (4 ounces) diced mild green chilies
- 1 can (4 ounces) sliced ripe olives, drained
- 1 cup (4 ounces) shredded Mexican cheese blend
- Tortilla chips
- Sour cream
Preparation:
Slow Cooker Directions:
1. Brown ground beef in large nonstick skillet over medium-high heat, stirring to break up meat. Drain fat. Spoon into slow cooker.
2. Add corn, onion, salsa, taco sauce, chilies and olives to slow cooker; mix well. Cover; cook on LOW 2 to 3 hours.
3. Just before serving, stir in cheese. Serve with tortilla chips and sour cream.
Tip To keep this dip hot through an entire party, simply leave it in the slo
Tuesday, February 16, 2010
Campbell's Savory Pot Roast
My brother in law brought us a quarter of a cow and now i have to cook. LOL I never made a roast before and I want to try out as many recipes as I can. So I started with this crock pot recipe because it is ideal to prepare it right before church and then after church is over we can just relax and eat. :P It turnedout pretty good. I am still searching for other recipes so I can compare them to each other and come up with my favorite.
INGREDIENTS:
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1 envelope (about 1 ounce) dry onion soup and recipe mix
- 6 small red potatoes, cut in half
- 6 medium carrots, cut into 2-inch pieces (about 3 cups)
- 1 boneless beef bottom round roast or chuck pot roast (3 to 3 1/2 pounds)
- Stir the mushroom soup, soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
- Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.*Or on HIGH for 4 to 5 hours
Tuesday, January 19, 2010
Turkey Pot Pie and Hot Water Pie Crust
Ingredients
1 recipe pastry for a (10 inch) double crust pie
4 tablespoons butter
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 1/2 cups cooked turkey, cubed
3 tablespoons all-purpose flour
1/2 cup milk
Directions
Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.
Ingredients
3/4 cup shortening
1/2 teaspoon salt
1 teaspoon milk
1/4 cup boiling water
2 cups all-purpose flour
Directions
In a large bowl, combine shortening, salt, milk and boiling water. Whip with fork until smooth and creamy.
Add 2 cups flour and stir with round-the-bowl strokes until all flour is incorporated.
Makes crust for one double crust pie.