Category: Daily Living
I collect recepies and if you have any that you like, or would like to post on here, please do so. Thanks. I would like any and all kinds. I also would like tips about how to do some things that most may not really think of. Or just any tricks.
Well to make our jobs easyer, could you be alittle more clear as to what things you want to learn about? how to cook, what kinds of ingreadence to by, or something like how to opperate an appliance?
Hear is a vary simple chicken dish that I love.
Take 4 peces of chicken of your choice, one apple, 1/2 cup sitris juse, and 1/4 cup brown sugar. Place chicken in a gressed 9 by 13 in pan, place buttered chicken in pan. Next cut up apple into slices and place over the chicken. Next por juse over chicken. Lastley, cote chicken and apples in brown sugar. Place uncoverd pan in oven at 350 dg and leve for an hour. next, take out and enjoy, leveing the apples on for flavering. You also could add onions before cooking if you enjoy them.
Happy eating,
Tracey
Ur isn't that what grub garage is for? *shrugs*, either way, let us know what things you want to learn nicky and we'll try and help you out.
sorry I did not not what place to put it, I am just wanting recepies and if you think that makeing something works better if everything is room tim, then say so if you think it works better a different way then say so. I just want to know little tricks, not blind trick, I hope I made it more clear
Hi Nicky,
I have a couple of recipies that i can share.
The first is an Italian sausage potato bake, and the second is pork chops and stuffing.
For the Italian sasage bake you will need:
1 pkg of Italian sasage links
1 carton whole mushrooms
2 sticks butter melted
8 to 10 small new potatoes
First, boil the sasage and drain. Let cool and slice into inch slices. Then melt te butter in the micro until its liquid. Next cut the new potatoes into 4ths, and cut the mushrooms in half. Put the sasage, mushrooms potatoes in the pan, and pore the butter over the top of everything. You can season with salt and pepper. Cover with foil and bake 1 to 1 1/2 hours until potatoes are fork tender.
For the Pork chops and stuffing:
1 to 2 pork chops per person depending on size
1 box stuffing mix
salt and pepper to season
First greese a caserole dish and place the pork chops on the bottom of the dish. Then mix the stuffing packet in a bowl with 1/2 cup water and 2 TBS of butter. Pore the mixture over the pork chops. Cover and cook for 1 1/2 hours until pork is fork tender.
I hope this helps.
Blessings,
Angela
thanks for the recepies, I love them, Please post mmore, I will post a few up as well tomorrow, right now i am going to do some needed to get done stuff. Thanks again.
Chockalott gooey butter cookies
8 ounce cream cheese
1 stick butter
1 egg
1 tbs vanilla
1 box of any chock lit cake mix
Small portion of powder sugar. “Will varry.
Add room timp Cream cheese and butter together in bowl. Mix well. Add egg and vanilla and mix well. Add cake mix and mix till fully mixed.
Place in refrigerator for two hours so mix is toughened.
Role mix in to balls about walnut size. Then role balls in to powder sugar. Place on cookie sheet.
Cook at 350 dgs for 10 minutes.
How to Make an Edible Fruit Bouquet
A Delicious Baby Shower Centerpiece Idea
edible fruit bouquet
Below are easy-to-follow step-by-step instructions with pictures of how to make an edible fruit bouquet.
This fresh fruit bouquet is a wonderful baby shower centerpiece because it is also a tasty addition to your baby shower food refreshments. Instead of making
a fruit salad, make a fruit flower bouquet! It is a fresh, striking and unique baby shower centerpiece idea.
***** Instructions *****
Depending on the size of bouquet that you wish to make, you will need fresh pineapple, strawberries, cantaloupe, grapes, and parsely. For the bouquet shown
here, I used 1 large pineapple, 2 pounds of strawberries, 1 cantaloupe, 50 grapes and a handful of parsley.
fresh fruit bouquet
You will also need a few other items to make this edible fruit bouquet: a flower cookie cutter, a knife, a melon baller, kitchen scissors, bamboo skewers,
a cutting board, a vase, and some floral foam or playdough (the floral foam is easier to work with, but the playdough works just fine also
how to make fruit bouquet
Step 1. Using your knife, cut up your pineapple into 1/2 inch thick slices. (I used 5 slices total for this bouquet, but you can use more or less).
flower fruit bouquet
Step 2. Using the cookie cutter, press each slice of pineapple and cut out a flower of pineapple.
make an edible fruit bouquet
edible fruit bouquet
Step 3. Using the melon baller, scoop out one ball of cantaloupe for every 2 pineapple flowers. Cut the cantaloupe ball in half and lay the flat side of
one half against one pineapple flower.
fresh fruit flower bouquet
baby shower centerpiece idea
Step 4. Now take each pineapple flower and stick a bamboo skewer through the center. Make sure your skewer pokes through the pineapple about 1/2 inch.
Now stick that part of the skewer onto a cantaloupe ball, but don't let the skewer stick out the other end of the cantaloupe ball. Do this for each pineapple
flower that you have.
edible fruit flower bouquet
Step 5. Wash your strawberries (you can remove the strawberry leaves if you want). Then take each strawberry and stick a bamboo skewer into the top of
it, but don't let the skewer poke out the other side.
fruit bouquet instructions
Step 6. Take a bamboo skewer and stick it through about 6-7 grapes. When you stick one grape on, slide it down to make room for the next one. Repeat this
until your last grape. Make sure that the skewer doesn't stick out of the last grape (the one on top). Then slide each grape up the skewer until they touch
the grape just above it. I made 7 of these grape skewers for this fruit bouquet.
Fruit Bouquet
Step 7. Put your floral foam or playdough into your vase (click here for
homemade playdough instructions
). I used a baby elephant vase here, but you can use a flower vase, a basket or something else. I do recommend using an opaque vase so the skewers & playdough
are not visible through the vase. I used playdough for this fruit bouquet.
fruit bouquet baby shower centerpiece
Step 8. Now you should have all of your fruit on skewers. Place each skewer into the playdough at various angles. You will want to create a spherical shape
to the bouquet, so place the outermost skewers on a large angle and make them shorter than the center skewers. I had to break a few inches off some of
the skewers to get them to the right height (I used kitchen scissors to help me break the skewers). This step is the most time consuming because you want
the bouquet to look perfect. If you have trouble, just start putting in skewers into the playdough. Then adjust each one to look how you want it. The key
to this step is to adjust your skewer lengths. Don't be afraid to break a good part of the skewer off (if you break too much off, you can always use a
new skewer - I had a LOT of extra skewers at the end). Also, the playdough tends to get quite full of skewers, so if you place a skewer in and it runs
into another skewer, twist it a little bit until it slides past the other skewer. Another key to making your fruit bouquet look AWESOME is to have plenty
of fruit. Having too few fruit skewers makes your fruit bouquet look bare and skimpy.
Edible fruit bouquet
By now, your fruit bouquet centerpiece will look something like this:
Edible fruit bouquet baby shower centerpiece
You could stop at this point and have a cute fruit bouquet, but I recommend you move on to Step 9.
Step 9. Once all your fruit skewers are placed, place some twigs of parsley in-between the skewers. This fills in the bouquet, hides the skewers and makes
it look more like a flower bouquet.
How to make a fruit bouquet centerpiece
Tip: You may have to remove a skewer and drop in the parsley from the top. This will give you a little more room to work with. After your parsley is in
place, replace any skewers that you may have removed.
How to make baby shower centerpiece
Once you have the parsley in place, YOU ARE DONE! You have a delicious and unique baby shower centerpiece. It will serve as a beautiful baby shower centerpiece
and your guests will love the taste of this fresh edible fruit bouquet.
Fruit Bouquet
Place this fruit bouquet baby shower centerpiece on your food table or somewhere prominent. When you serve the refreshments, you could have the guests just
pull the fruit off of the skewers, rather than pulling the whole skewer out. That way, the parsely won't be falling out all over.
Good Luck making this tasty, edible fruit bouquet baby shower centerpiece!
How to Make Playdough
Homemade Playdough Recipe:
Ingredients:
1 c. water
1/4 c. salt
2 to 3 drops food coloring (If you want to color it)
1 pkg. Kool-Aid (If you want it scented)
1-½ T. vegetable oil
1-¼ c. flour
Bring water and food coloring to a boil in a small saucepan. In a bowl mix flour, salt and Kool-Aid (if you want scented playdough). Make a well in the
center of the dry mixture and add the boiling water and oil, stirring constantly. Once the mixture is cool enough to handle (which takes just several minutes),
knead the dough for about two or three minutes until proper texture is achieved. And now your homemade playdough is ready to use! It can be stored in refrigerator
for up to 2 months.
I didn't use coloring or Kool-Aid in this batch of Playdough:
homemade playdough recipe
This playdough recipe can be used to make a fruit bouquet
This homemade playdough recipe is one option to use when making the fruit bouquet baby shower centerpiece. Depending on the size of the vase you use, you
might need more playdough. The amount of playdough that the above ingredients make is enough for the vase I used. Make one batch, fit it in your vase and
then decide if you need more or not. Note: it shouldn't be above the rim of the vase - a 1/2 inch below the rim is sufficient.
--------------------------------------------------------------------------------
table with 5 columns and 2 rows
Homemade Playdough Recipe:
Ingredients:
1 c. water
1/4 c. salt
2 to 3 drops food coloring (If you want to color it)
1 pkg. Kool-Aid (If you want it scented)
1-½ T. vegetable oil
1-¼ c. flour
Bring water and food coloring to a boil in a small saucepan. In a bowl mix flour, salt and Kool-Aid (if you want scented playdough). Make a well in the
center of the dry mixture and add the boiling water and oil, stirring constantly. Once the mixture is cool enough to handle (which takes just several minutes),
knead the dough for about two or three minutes until proper texture is achieved. And now your homemade playdough is ready to use! It can be stored in refrigerator
for up to 2 months.
I didn't use coloring or Kool-Aid in this batch of Playdough:
homemade playdough recipe
This playdough recipe can be used to make a fruit bouquet - Go back to Fruit Bouquet Instructions
This homemade playdough recipe is one option to use when making the fruit bouquet baby shower centerpiece. Depending on the size of the vase you use, you
might need more playdough. The amount of playdough that the above ingredients make is enough for the vase I used. Make one batch, fit it in your vase and
then decide if you need more or not. Note: it shouldn't be above the rim of the vase - a 1/2 inch below the rim is sufficient.
--------------------------------------------------------------------------------
EDIBLE PEANUT BUTTER PLAY DOUGH
Nonfat dry milk or milk plus
6 tbsp. honey
1 (18 oz.) jar peanut butter
Flour to desired consistency
Mix together. Play with the dough, make shapes and pictures and then eat it too!
PEANUT BUTTER PLAY DOUGH
2 c. peanut butter
2 c. dry milk
1/2 c. honey
Mix with hands in bowl until dough forms a ball. Can be played with and then eaten.
EDIBLE PLAY DOUGH
1 1/4 c. powdered sugar
1 1/4 c. dry milk
1 c. peanut butter
1 c. Karo syrup, white
1. Wash hands.
2. Measure ingredients in order given.
3. Mix. It will feel like clay.
4. You may make anything you wish with the play dough. After being played with, eat it up.
PLAY DOUGH
1 c. flour
1 c. water
1/2 c. salt
1 tbsp. cream of tartar
1 tbsp. cooking oil
1/2 tsp. alum food coloring
Mix ingredients together in a pan and cook on high, stirring constantly. Remove from heat when play dough reaches correct consistency. Cool.
ANOTHER PEANUT BUTTER PLAY DOUGH
1/2 c. peanut butter
1/4 c. honey
1/2 c. oatmeal
1 c. powdered sugar
Mix ingredients together. On a clean table, with clean hands, children (any everybody else) can mold this play dough and then eat it up! Not recommended
for children under 2 because of the honey.
EDIBLE PLAY DOUGH
1 c. peanut butter
1 c. confectioners' sugar
Honey
Combine peanut butter and sugar; add honey until you reach the right play dough consistency.
all meat loafs,
Low Carb Meatloaf Minis Recipe
This is the greatest little low carb meatloaf that I have been able to make. I really like the muffin pan portions. These can be frozen and then microwaved
for an easy low carb meal or snack. These mini meatloaves certainly make losing weight a great deal more enjoyable.
Ingredients
• 2 pounds ground chuck
• 1 cup chopped fresh spinach
• 1 cup chopped tomatoes
• 4 oz. blue cheese (or feta)
• 2 scallions, minced fine
• 1 teaspoon dried thyme
• salt and pepper to taste
DirectionsMix all ingredients in a large bowl. Divide mixture into six equal parts. Place the mixture into an ungreased 6 cup cupcake pan. Bake at 350
degrees until an internal temperature of 160 degrees is reached.Remove low carb meatloaf minis from the oven and let cool for 5 minutes in the pan. Remove
from pan and serve or cool completely to wrap for freezing.
Cook's Note:
So many people today are concerned that they have to sacrifice good food if they want to lose weight and lead a healthy lifestyle. I personally believe
that you can have both. This low carb meatloaf is mindful of your carbohydrate intake while being delicious.
The normal bread crumb additions to meatloaf are replaced with cheese and veggies that add a lot of flavor. I've made these as a mini meatloaf recipe so
it will be easier to manage your portions. If you prefer, you can make the recipe as one meatloaf in a baking dish. Remember that it will take longer
to bake than the mini meatloaf so plan accordingly.
Barbecue Meatloaf Recipe
This is another easy meatloaf recipe, and it's smothered in barbeque sauce for a taste that is simply irresistible.
Ingredients
• 1/2 pound each ground beef, pork, and turkey
• 1 cup milk
• 1/4 teaspoon dried basil
• 1 tablespoon Worcestershire sauce
• 1/4 cup chopped onion
• 1/4 cup chopped mushrooms
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 clove garlic, minced
• 3 slices white bread torn into very small pieces
• 1 large egg, beaten
• 1/2 cup barbecue sauce
DirectionsPreheat oven to 350 degrees. Mix all ingredients except barbeque sauce in a large bowl. Transfer mixture to a 5 x 9 inch ungreased meatloaf pan.
Pour barbecue sauce over the tope of the meatloaf.Bake meatloaf for 1 1/4 hours or until center is no longer pink. If using a meat thermometer, the internal
temperature of the meatloaf should be 180 degrees. Let meatloaf sit for 5 minutes before removing from pan to serve. You can serve with additional barbecue
sauce if desired.
Easy Meatloaf Recipe
This is a delicious simple meatloaf recipe that your family will surely love!
Ingredients
• 1 1/2 pounds ground beef (leaner is better)
• 1 cup 2% milk
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon dried sage
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon fresh ground pepper
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1/2 cup dry bread crumbs
• 1/2 cup ketchup or barbecue sauce
DirectionsPreheat oven to 350 degrees. Combine all ingredients except ketchup in a large bowl, and mix well. Place mixture into an ungreased loaf pan
or shape into a loaf in an ungreased baking pan. Spread ketchup or sauce over the top of the meatloaf.Bake uncovered for 1 to 1 1/4 hours until no pink
remains at the center of the meatloaf. If using a meat thermometer, the internal temperature of the meatloaf should be 160 degrees.After baking, let sit
for 5 minutes before removing from pan and slicing to serve.
Italian Meatloaf Recipe
This meatloaf recipe is also called Meatloaf Braccioli because of the way the loaf is rolled. Braccioli means rolled meat in sauce. This meatloaf recipe
offers a new twist for braccioli since it is made of ground beef to form a meatloaf. It is truly an enjoyable meal.
Ingredients
• 1 pound ground beef (leaner is better)
• 1 4 ounce can mushrooms (reserve juice)
• 1/2 cup dry bread crumbs
• 1 large egg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 4 center cut bacon strips
• 1 teaspoon dried parsley
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon thyme
• 2 tablespoons dry bread crumbs
• 1/2 onion, finely chopped
• 1 cup mozzarella cheese
• 1 8 ounce can tomato sauce
DirectionsPreheat oven to 375 degrees. Add water to mushroom juice to make 1 cup. Fry bacon until crispy, drain and crumble. Set aside. Combine beef,
1/2 cup breadcrumbs, egg, mushroom juice, garlic powder and salt in a large bowl. Mix well. On wax paper, form meat mixture into a 8x12 inch rectangle.Sprinkle
meat with parsley, oregano, basil, thyme and 2 tablespoons of breadcrumbs. Spread bacon, onion, mushrooms and cheese evenly over meat.Roll meat into an
8 inch wide loaf. Place meatloaf into an 8 inch glass bread pan or glass baking dish.Bake for 60 minutes. Pour tomato sauce over meatloaf, and cook for
an additional 15 minutes.Let meatloaf sit for 5 minutes before slicing and serving.
Italian Meatloaf Recipe
This meatloaf recipe is also called Meatloaf Braccioli because of the way the loaf is rolled. Braccioli means rolled meat in sauce. This meatloaf recipe
offers a new twist for braccioli since it is made of ground beef to form a meatloaf. It is truly an enjoyable meal.
Ingredients
• 1 pound ground beef (leaner is better)
• 1 4 ounce can mushrooms (reserve juice)
• 1/2 cup dry bread crumbs
• 1 large egg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 4 center cut bacon strips
• 1 teaspoon dried parsley
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon thyme
• 2 tablespoons dry bread crumbs
• 1/2 onion, finely chopped
• 1 cup mozzarella cheese
• 1 8 ounce can tomato sauce
DirectionsPreheat oven to 375 degrees. Add water to mushroom juice to make 1 cup. Fry bacon until crispy, drain and crumble. Set aside. Combine beef,
1/2 cup breadcrumbs, egg, mushroom juice, garlic powder and salt in a large bowl. Mix well. On wax paper, form meat mixture into a 8x12 inch rectangle.Sprinkle
meat with parsley, oregano, basil, thyme and 2 tablespoons of breadcrumbs. Spread bacon, onion, mushrooms and cheese evenly over meat.Roll meat into an
8 inch wide loaf. Place meatloaf into an 8 inch glass bread pan or glass baking dish.Bake for 60 minutes. Pour tomato sauce over meatloaf, and cook for
an additional 15 minutes.Let meatloaf sit for 5 minutes before slicing and serving.
Turkey Meatloaf Recipe
For those of us who don't eat ground beef, or those of us who just want a leaner meatloaf, this turkey meatloaf recipe is sure to meet your needs.
Ingredients
• 1 pound ground turkey
• 1 large egg, beaten
• 1/4 cup beer or milk
• 1/2 cup chopped onion
• 1/2 cup chopped mushrooms
• 1/2 teaspoon dried oregano
• 2 tablespoons barbecue sauce or chili sauce
DirectionsPreheat oven to 350 degrees. Combine all ingredients except sauce in a bowl and mix well. Form mixture into a 6 inch ring with a 2 inch hole
in center on a baking sheet. Spread sauce over meatloaf.Bake for 30 minutes or until center is no longer pink. If using a meat thermometer, bake until
center is 180 degrees. Top with additional sauce when serving if desired.
Vegetarian Meatloaf Recipe
This recipe is a good choice for those vegetarian nights in your house.
Ingredients
• 1 12 ounce pkg. vegetarian burger crumbles
• 1 cup barbecue sauce (halved)
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 2 cloves garlic, minced
• 1/3 cup bread crumbs with Romano cheese
• 1 large egg, beaten
• 1/4 teaspoon dried parsley
• 1/4 teaspoon thyme
• 1/2 teaspoon basil
• salt and fresh ground pepper to taste
DirectionsPreheat oven to 325 degrees. Combine 1/2 cup barbeque sauce and all other ingredients in a bowl. Mix well. Transfer to a lightly greased 5 x
9 inch loaf pan.Bake for 45 minutes. Pour remaining 1/2 cup barbecue over vegetaria
rest to message above.
DirectionsPreheat oven to 325 degrees. Combine 1/2 cup barbeque sauce and all other ingredients in a bowl. Mix well. Transfer to a lightly greased 5 x
9 inch loaf pan.Bake for 45 minutes. Pour remaining 1/2 cup barbecue over vegetarian meatloaf, and bake an additional 15 minutes.
Full moon mac and cheese
6 slices French baguette
1 stick unsalted butter
5 1/2 cups milk
1/2 cup flour
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/4 teaspoon cayenne
4 1/2 cups grated sharp Cheddar cheese (18 ounces)
2 cups grated Gruyere (8 ounces)
1 1/4 cups grated Pecorino Romano (5 ounces)
1 pound elbow or shell pasta
table end
1. Heat the oven to 375 degrees. Butter a 3 1/2-quart casserole dish. Make bread crumbs from the baguette in a food processor or blender. Mix the crumbs
with 2 tablespoons of melted butter and set aside.
2. Warm the milk over medium heat. In a separate pan, melt the remaining butter until bubbly. Whisk in the flour and cook, stirring for 1 minute. Then,
still whisking, add the warm milk a bit at a time. Continue cooking, stirring constantly, until the mixture bubbles and thickens. Remove it from the heat.
Stir in the salt, pepper, nutmeg, cayenne, and cheeses. Set aside.
3. Cook the pasta until slightly underdone, then rinse it under cold water. Combine it with the cheese sauce and pour it into the buttered casserole dish.
Sprinkle with the buttered bread crumbs and bake for about 30 minutes, until the mixture bubbles and the crumbs are brown. Let the dish set for 5 minutes
before serving. Serves 6 to 8.
1 ½ cup ground chuck
1 lb ground atalion socige
1 ongon
one egg
2 tsp agagano
1 tsp bazle
14.5 ounce can of dice tamato
2 cans tamato saulce
8 ounce tamato paste
1 ½ cup cotocheese
five ½ ounce pamazon
Small peace garlick
Parsual and marcharella chease
While browning meet, add the dice onun, small bit of garlick, agagano, bazle and a bit of sault and pepper.
After meet is done browning add in the tamato saulce, tamato paste and diced tamato .
Custered part
1 ½ cup cotocheese
five ½ ounce pamazon
one egg
Parsual and marcharella chease layed to side for laterlayer it,
Salsa on botom, custered masarella chease bake for 45 mins at 350
Pizza Bread
2 loaves frozen bread dough... thaw and let raise. Roll out in 2 rectangles
2 egg yokes
1/3 cup romano cheese
1/4 cup oil
1 teaspoon oregano
1/4 teaspoon garlic powder
Mix and spread half on each loaf
Add pepperoni and mozzarella cheese
Roll up, seal the edges and bake on greased cookie sheet 350 till brown
ROASTED CHICKEN PURSES! :D
_________________________
Mixture to fill the wontons with;
_________________________
1 1/4 cup shredded roast chicken
3/4 cup ricotta cheese
1/2 lemon zest
1/2 tsp thyme
1/2 tsp salt
1/4 tsp pepper
_________________________
wonton wrappers
_________________________
_________________________
Egg wash for the wontons;
_________________________
1 large egg(lightly beaten)
_________________________
Sauce melt together in a pan;
_________________________
4 tbsp butter
sprinkle of oregano
_________________________
Top with;
_________________________
1/3 cup parmesan cheese
Take a spoon and spoon out some of
your chicken mixture and place it in
the center of your wonton, make sure
not to overfill it or else it will open while
it's cooking. About 1 1/2 tsp should work.
Brush the edges of the wontons with
the egg wash then bring up all the sides
and press them together to make purses.
Put filled wontons in boiling water until
they float to the surface. About 4-5 minutes.
Melt the butter sauce with oregano. Pour
over top of cooked wontons on a plate.
Then sprinkle with parmesan cheese.
Sheperd pie
RECIPE INGREDIENTS:
Filling:
1 1/2 cups frozen corn kernels
2 tablespoons butter
1 large onion, chopped
1 stalk celery, chopped
1 1/4 pounds ground beef
1 clove garlic, minced
2 tablespoons flour
1 cup beef broth
1 cup diced canned tomatoes or crushed tomatoes in puree
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 1/2 teaspoons Worcestershire sauce
Salt and pepper to taste
Mashed Potato Topping:
6 cups peeled and chopped potatoes
2 teaspoons salt, plus salt to taste
4 tablespoons butter
1/2 cup sour cream
1/4 to 1/2 cup milk
1 to 1 1/2 cups grated white Cheddar cheese
Paprika
table end
1. Cook the corn according to the package instructions. Drain and set aside.
2. Start the potatoes for the topping. Put them in a large pot with enough water to cover them by a couple of inches. Add about 2 teaspoons of salt to
the water. Bring the potatoes to a boil, uncovered, over high heat. Cook them for 10 to 13 minutes. Meanwhile, make the meat filling.
3. Melt the butter in a large skillet over medium heat. Sauté the onion and celery in the butter, stirring often, for about 5 to 6 minutes.
4. Add the ground beef to the pan and break it up with a wooden spoon as it browns. Remove the skillet from the stove and, resting it on a heatproof surface
so it won't feel so heavy, tilt the pan so that the excess fat runs to the side. Carefully spoon out the fat and discard it (this will make the dish leaner
and healthier, as well as lighter tasting).
5. Put the skillet back on the burner and set the heat to medium low. Stir the garlic and flour into the beef mixture. Stir in the beef broth, then the
canned tomatoes, then the herbs, reserved corn, and Worcestershire sauce.
6. Gently simmer the mixture for several minutes, partially covered, then add salt (1/4 teaspoon, give or take a little) and pepper to taste. Transfer
the mixture to a large buttered casserole. Set the oven to 400°, and while it heats, check to see if your boiling potatoes are done.
7. To test the potatoes, use a slotted spoon to transfer a cube from the water to a cutting board and allow it to cool for 30 seconds or so. If you can
slice through the chunk easily with a butter knife, the potatoes are done.
8. Set a large colander in the sink and drain the potatoes in it (this job can generate a lot of steam, so it is best done by an adult or under adult supervision).
Transfer the drained potatoes to a large mixing bowl and scatter the butter pieces over them. Spoon the sour cream here and there over the hot potatoes
as well. Wait several minutes for the butter to melt and the sour cream to warm so the ingredients will be easier to blend, then partially mash the potatoes
with a hand masher.
9. Switch to an electric mixer set at medium speed and continue to mash, adding enough milk to make medium-soft mashed potatoes. Don't make them too soft,
however; you want them to have some body.
10. Salt the potatoes to taste and spoon them evenly over the filling. Sprinkle the cheese over the top, then sprinkle on some paprika (be sure to wash
your hands right afterward so you don't accidentally rub any of the spice in your eyes). Bake the pie on the center oven rack for about 20 minutes, until
the top is golden brown. Cool for several minutes before serving. Makes 5 to 6 servings.
Taco soup
Pala Dean
Ingredients
list of 18 items
• 2 pounds ground beef
• 2 cups diced onions
• 2 (15 1/2-ounce) cans pinto beans
• 1 (15 1/2-ounce) can pink kidney beans
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
• 1 (14 1/2-ounce) can diced tomatoes
• 1 (14 1/2-ounce) can tomatoes with chiles
• 2 (4 1/2-ounce) cans diced green chiles
• 1 (4.6-ounce) can black olives, drained and sliced, optional
• 1/2 cup green olives, sliced, optional
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package ranch salad dressing mix
• Corn chips, for serving
• Sour cream, for garnish
• Grated cheese, for garnish
• Chopped green onions, for garnish
• Pickled jalapenos, for garnish
list end
Directions
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot.
Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6
to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top
with sour cream, cheese, green onions and jalapenos.
White Chili
My friend
Steve-Anna
, who has been tempting me with tales of her white chili for years, finally sent me the recipe. It originally comes from the
Beyond Parsley cookbook
, by the Junior League of Kansas City, MO. Both she and I have modified the base recipe. For the version pictured above, I used canelli beans instead of
Great Northern which cook up faster than the 3 hours called for in the recipe. Also I've added some jalapeno pepper for more heat. The base recipe is tasty,
but like most white chilis, a little mild. Steve-Anna's notes for her modifications and a photo of her chili are at the end of the recipe.
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White Chili Recipe Ingredients
list of 13 items
1 lb large white beans, soaked overnight in water, drained
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped (divided)
1 Tbsp olive oil
2 4-ounce cans chopped green chilies
2 tsp ground cumin
1 1/2 tsp dried oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper
4 cups diced cooked chicken
3 cups grated Monterey Jack cheese
1 jalapeno or serrano pepper, chopped (optional)
list end
Method
photos/white-chili-web-thumb
1 Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3
hours or more. Add additional water (or watered-down broth), if necessary.
2 In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue
to simmer 1 hour. Check seasoning, add jalapeno or serrano to level of desired hotness.
3 Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour
tortillas or tortilla chips.
8-10 servings
Notes from Steve-Anna: I love black-eyed peas, and I don't ever remember to soak the beans overnight, so I use canned. I use 2 cans of black-eyed peas
and one can of great northern beans instead of the dried white beans. I also use a large red onion instead of white ones. For the chicken, I saute chicken
breasts cut in 1/2" strips in olive oil (1-2 tbsp)...I season the meat with my favorite steak seasoning,
D.L. Jardine's
. It seems to tenderize the chicken and gives just that extra bit of flavor. While I'm sauteing the chicken, I chop it into smaller, bite-sized pieces before
adding to the soup. I'm a little shy on cayenne, so I use a little less than 1/4 tsp.
P.S., most of these recepies I got from others and when they say something, it is not me saying it. I get most of my recepies off of www.cook.com I also google a lot of them, most always cook.com comes up and and I get tuns from them.
Foil-Pack Chicken & Broccoli Dinner
Prep Time:
10 min
Total Time:
50 min
Makes:
6 servings, 1 packet each
What You Need
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups water
6 small boneless skinless chicken breast halves (1-1/2 lb.), 1/2 inch thick
4 cups broccoli florets
1-1/2 cups KRAFT Shredded Cheddar Cheese
1/4 cup OSCAR MAYER Real Bacon Bits
1/2 cup KRAFT Ranch Dressing
Make It
PREHEAT oven to 400°F. Combine stuffing mix and water; spoon evenly onto centers of six large sheets of heavy-duty foil. Top each with one chicken breast
and 2/3 cup broccoli. Sprinkle evenly with cheese and bacon bits, then drizzle evenly with dressing.
BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place foil packets in single layer in
15x10x1-inch baking pan.
BAKE 30 to 35 min. or until chicken is cooked through (170°F). Remove packets from oven; let stand 5 min. Place one packet on each of six dinner plates.
Cut slits in foil with sharp knife to release steam before opening.
Kraft Kitchens Tips
Cooking Know-How
To prevent stuffing from sticking to foil, spray foil with cooking spray or use nonstick foil.
If the chicken breast halves in your market are larger than 4 oz. each, they will take longer to cook. Be sure to cook them long enough so that they are
no longer pink in the centers and the juices run clear (170°F).
If you love ribs Try this one!
4 pounds baby back pork ribs
4 cloves garlic, sliced
1 tablespoon white sugar
1 tablespoon paprika
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 cup dark brown sugar
1/2 cup cider vinegar
1/2 cup ketchup
1/4 cup chili sauce
1/4 cup Worcestershire sauce
1 tablespoon lemon juice
2 tablespoons onion, chopped
1/2 teaspoon dry mustard
1 clove crushed garlic
Preheat oven to 300 degrees F (150 degrees C). Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake for 2 1/2 hours. Cool slightly.
In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Cover, and refrigerate overnight.
In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour. Reserve a small amount for basting; the remainder is a dipping sauce.
Preheat grill for medium heat.
Place ribs on grill. Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce
A good place to find recipes from is the bbc website. www.bbc.co.uk/food, I think the address is. Well for the actual cooking, I use a tactile timer rather than the talking ones and I use a boil alert disk for boiling water. For cooking pasta, would people suggest taking the boil alert disk out before putting the pasta into the hot water, or leaving it in?