4 t. espresso powder
1 t. granulated garlic
1 1/2 t. freshly ground black pepper
1 t. salt
1 t. smoked paprika
1 t. dried oregano
1/2 t. dried thyme
1/2 t. ground dried chipotle chile
Mix together all ingredients in a small bowl. Thickly coat steaks with mixture before grilling or broiling The dark color of the rub gives a "blackened" effect, a nice contrast to the pink of a steak cooked to a perfect medium or medium rare.
Makes about 1/4 cup, enough for 2 large steaks.
===========================
Shrimp and Bacon Dip
2 pkg. cream cheese, softened (8 oz. each)
2 green onions, chopped
1 cup sour cream
1 pkg. shredded Swiss cheese (5 oz)
1/3 cup shredded Parmesan cheese
1/4 t. ground red pepper
5 pieces bacon, cooked and crumbled
1 pound cooked medium shrimp, peeled and deveined
Additional chopped green onions for garnish
Assorted crackers
==========================
Chicken Crunch
4 chicken breast halves
1/2 cup Italian salad dressing
1/2 cup sour cream
2 1/2 cups corn flakes, crushed
Place chicken in plastic bag and add dressing and sour cream. Seal and refrigerate for 1 hour. Remove chicken from marinade and discard marinade. Dredge chicken in corn flakes and place in a 13x9-inch sprayed baking dish. Bake at 375 degrees for 45 minutes.
=========================
Cheezy Potatoes
1 lb frozen Southern-style hash brown potatoes
1 can cream of potato soup
1 (16 oz) container sour cream
1 (16 oz) pkg shredded cheddar cheese
1/2 cup butter, melted
1 cup crushed potato chips
Preheat oven to 350 degrees. In a large baking dish, mix together potatoes, soup and sour cream. Mix in cheese and butter. Salt and pepper to tasted, if desired. Top the mixture with potato chips. Bake for 60 minutes in the preheated oven, or until the mixture is bubbly and lightly brown. Remove from oven and let stand for 15 minutes before serving.
========================
Dill Dip
1 pkg (8 oz) cream cheese, softened
1 cup (8 oz) sour cream
2 T. finely chopped green onion (1)
2 T. snipped fresh dill OR 2 t. dried dill
1/2 t. seasoned salt or salt
Milk (optional)
Assorted vegetable dippers, crackers or chips
In medium mixing bowl, beat cream cheese, sour cream green onion, dill and seasoned salt with a mixer on low speed until fluffy. Cover and chill for 1 to 24 hours. If the dip thickens after chilling, stir in 1 to 2 T. milk. Serve with vegetable dippers, crackers, or chips. For creamy blue cheese dip, prepare as above, except omit dill and seasoned salt or salt. Stir 1/2 cup crumbled blue cheese (2 oz) and 1/3 cup finely chopped walnuts into the beaten cream cheese mixture. Makes 2 cups dip
=======================
Pizza Topped Meatloaf
2 pounds ground beef
1/2 cup milk
1/2 cup saltine cracker crumbs
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 t. salt
1/2 t. garlic salt
1/2 t. oregano
1/2 t. basil
1 can pizza sauce (10 oz)
3/4 cup sliced ripe olives
1 cup sliced raw mushrooms
1 cup shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
In a bowl, combine the ground meat, milk, cracker crumbs, eggs, onion, salt, garlic salt, oregano and basil. Mix until well blended, then lightly pat into a 9 x 13" baking pan. Bake at 400 for 20 minutes. Remove from oven. drain off drippings and spread pizza sauce over the top. Distribute sliced olives and mushrooms over sauce. Sprinkle Mozzarella and Parmesan cheeses. Bake 10 minute more until cheese is bubbly. Cut into squares and serve at once. Makes 6 to 8 servings
=========================
Caramel Pie Crust
18 caramels (about 1 cup)
2 T. milk
1/3 cup chopped salted peanuts
1/4 t. cinnamon
Dash salt
3 cups coarsely ground popped popcorn
Lightly butter 9" pie plate. Melt caramels with milk in top of double boiler. Stir frequently until creamy. Remove from heat. Add peanuts, cinnamon and salt. Pour over popcorn. Toss until all is coated. Press mixture into buttered pie plate. Place in freezer to harden. Do not cook this crust along with the filling or use for a hot filling.
========================
RAISIN & RED APPLE CHICKEN PASTA SALAD
2 1/2 cups uncooked whole wheat rotini pasta
2 cups cooked cubed chicken breast
1 cup raisins
1 red apple, cored, cubed
2 green onions, sliced
1/3 cup light mayonnaise
2 tbs honey
1 tbs Dijon mustard
1/4 cup toasted slivered almonds
COOK pasta as directed on box. Drain and rinse with cold water. Combine cooked pasta, chicken, raisins, apple and onion in bowl. Combine mayonnaise, honey and mustard in 2nd bowl.
ADD to pasta mixture and toss to coat. Serve immediately and refrigerate 1 hour or overnight. Top with almonds just before serving. MAKES 4 SERVINGS
========================
The Spicery Chicken and Rice
1 cup wild rice
1/2 cup chopped onion
1/2 cup butter
1/4 cup flour
6 oz. can broiled, sliced mushrooms
1 1/2 cups chicken broth
1 1/2 cups light cream
3 cups diced cooked chicken (5 breasts )
1/4 cup diced pimiento
2 T. parsley
1 1/2 t. salt
1/4 t. pepper
1/2 cup slivered blanched almonds
Prepare wild rice according to package directions. Cook onion butter until tender, but not brown. Remove from heat; stir in flour. Drain mushrooms, reserving liquid. Add chicken broth and stir into flour mixture. Add cream. Cook and stir until thick. Add rice, mushrooms, chicken, pimiento, parsley, salt and pepper. Place in a 2 quart casserole. Sprinkle with almonds. Bake in 350 oven for 25 to 30 minutes.
========================
Mushroom Stuffed Burgers
1 1/2 pounds hamburger
1/4 cup finely diced onion
2 eggs, lightly beaten
3/4 cup soft bread crumbs
1/4 cup ketchup
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
1/2 pound sliced mushrooms
6 slices Swiss cheese
Mix well the first 7 ingredients and form into twelve 1/4 inch thick patties. Melt the butter and saute the mushrooms lightly in it. Place on 6 of the patties. Top with remaining patties and seal edges.
Broil or grill to desired doneness. Top with cheese. Serve on toasted buns or as an entree.
Serves 6.
========================
Paul Bunyan Burger -
2-1/2 pounds lean ground pork
2 teaspoons garlic pepper
1 teaspoon hot pepper sauce
1 round loaf (24 ounces) French or Italian bread, cut in half horizontally
In a large bowl, mix together the pork, garlic pepper and hot pepper sauce. Pat ball of pork mixture into a round that measures about 11 inches (or one inch larger than your bread).
Carefully place giant burger over hot coals (place burger on a flat baking sheet for transferring to the grill) and grill for about 10 minutes per side.
Turn the burger over by sliding it onto a baking sheet, using a second baking sheet to help push it on. Sandwich the burger between two baking sheets, hold them together and invert the patty.
Slide the big burger onto the grill, cooked side up. Slide the burger onto the bottom of the bread loaf, top with top of loaf and cut into wedges to serve.
========================
Tijuana in a Crock
1 1/2 pounds ground beef
1 onion, chopped
1 clove garlic, minced
1 t. salt
1/4 t. pepper
3/4 pound Cheddar cheese, grated
1 can (10 oz) enchilada sauce
1 can (8 oz) tomato sauce
2 cans chili seasoned beans (16 oz. each)
1 can corn, drained (16 oz)
1 can pitted olives, drained
6 corn tortillas
Brown beef, onion and garlic in skillet. Pour off excess fat and season with salt and pepper. Wipe inside of crock with oil. Place a tortilla in the bottom of the pot and spoon some of the meat mixture onto it with a little sauce and cheese. top with another tortilla and layer on a bean, cheese and corn section. Drop in a few olives. Continue layers of filling, sauce, cheese and olives, finishing with a cheese and olive top. Cover and cook at low heat for 5 to 7 hours. serve with additional hot tortillas.
=======================
1949 Steak, Country Style
2 pounds round steak
Seasoned flour
1/2 cup butter or margarine,divided
2 medium onions, sliced
1/2 pound peeled fresh or canned mushrooms, sliced
1/2 cup water
2 T. grated cheese
1 t. salt
Dash pepper
1/4 t. paprika
1/4 cup sour cream
Cut steak into serving pieces and dredge with seasoned flour. Melt 1/4 cup butter in large skillet and add the onions and mushrooms. Cook until onions are tender and mushrooms re just lightly browned. Remove the onions and mushrooms from the pan and set aside. Add the remaining 1/4 cup butter; when melted, add the steak and brown on both sides. Stir in the rest of the ingredients along with the mushroom mixture. Cover; and cook until meat is tender enough to cut with a fork. Serves 6
=============================
Hamburger, Potato and Bean Casserole
1 lb. lean ground beef
2 cans tomato sauce, each 8 oz
3 medium potatoes, peeled if desired, halved lengthwise and sliced 1/4 inch thick
1 medium onion, sliced
2 cans dark red kidney beans, undrained (15.5 oz. each)
1 can sliced mushrooms, drained (4.5 oz)
1 t. garlic powder
1/2 t. black pepper
In large skillet, cook ground beef until no longer pink. Drain well. Spoon 1/3 cup of the tomato sauce into the bottom of a 3 1/2 or 4 quart crock pot. Layer half of the potatoes, onion, undrained beans, beef, mushrooms, garlic powder and black pepper. Repeat layers; pour the remaining tomato sauce over. Cover and cook on high heat setting for 3 to 3 1/2 hours or until potatoes are tender. Stir mixture just before serving.
Serves 6
=============================
Cream of Mushroom Soup from Harry's Midnight Diner
4 T. butter
1 cup chopped mushrooms
2 T. finely chopped sweet onion
2 cups chicken broth
3 T. flour
1/4 cup cold water
1/2 cup sliced mushrooms
1 cup heavy cream
1 t. salt
dash black pepper
Crumbled cooked bacon
Croutons
In your big sauce or soup pot, melt butter and add chopped mushrooms and onions. Cook until onions are transparent. Add chicken broth and bring to a simmer. Mix flour and water in a small covered container; shake until smooth. Gently stir flour mixture into soup. Add sliced mushrooms, cream, salt and pepper. Continue to simmer, stirring often, 10 minutes or more. Garnish with crumbled cooked bacon or croutons. Serve with sourdough rolls and a nice green or Caesar Salad.
============================
Old West Barbecue Sauce
1 cup chili sauce
1 cup catsup
1/4 cup Worcestershire
1 t. chili powder
1/4 t. hot sauce
1 t. mustard
1 t. pepper
1/4 cup wine vinegar
1/4 cup lemon juice
4 T. honey
1/2 cup water
Combine ingredients in a pan and bring to a boil. Cool. This sauce may be used as a baste for ribs, steaks, and poultry during the last few minutes of cooking. Best when served as a table sauce. If sauce is too thick, thin with a little water. Sauce will keep several weeks if refrigerated.
===========================
Macaroni Salad
2 cups elbow macaroni or shells
2 t. wine vinegar
2 T. oil
1 1/2 t. salt
1 t. pepper
1/4 cup sweet pickle relish
2 T. chopped capers
1/4 cup sliced stuffed olives
2 T. chopped dill pickle
1/2 cup mayonnaise
1/4 cup chili sauce
1 1/2 t. prepared mustard
1 1/2 t. Worcestershire sauce
Boil macaroni as pkg. directs. Drain well and toss immediately with oil, vinegar, salt and pepper. Let chill 3 hours, tossing several times. Add remaining ingredients and chill 3 hours.
Serves 8
=============================
Summer Berry Pie
1 1/2 C. raspberries
1 1/2 C. strawberries sliced
1 C. blueberries
1 baked pastry shell cooled
3/4 C. sugar
3 T. cornstarch
1 1/2 C. water
1 (4 serving size) Jello Brand Strawberry Flavor Gelatin
1 (8 oz) tub Cool Whip
Mix berries in large bowl. Pour into pastry shell. Mix sugar and cornstarch in medium saucepan. Gradually stir in water until smooth, stirring constantly. Cook on medium heat until mixture comes to a boil; boil 1 minute. Remove from heat. Stir in gelatin until dissolved. Cool to room temperature. Pour over berries in pastry shell. Refrigerate 3 hours. Spread whipped topping over pie before serving. Garnish with additional berries if desired.
============================
Festive Chicken
4 bacon strips
2 chicken breast halves with skin and bones
1/2 C. soy sauce
1/4 C. sugar
2 garlic cloves minced
1 1/2 t. ground ginger
1/8 t. paprika
2-3 drops hot pepper sauce
Wrap 2 bacon strips around each chicken breast; place in a shallow glass baking dish and set aside. In a small mixing bowl, combine soy sauce and sugar; add remaining ingredients. Pour over chicken, turning to coat evenly. Cover with plastic wrap and refrigerate for several hours or overnight. Drain and reserve marinade. Bake at 325 50-60 minutes or until chicken tests done basting occasionally with marinade.
=============================
Swiss Steak Packet Dinner
6 oz. round steak
1 T. flour
1 carrot, cut into strips
1 small onion, quartered
1 small potato, cut into strips
2 green pepper rings
1/4 cup celery, chopped
2 T. catsup
1/2 t. salt
1/4 t. pepper
1 T. dry red wine or water
Pour flour into steak and place on a double thickness square of foil. Arrange the vegetables on and around the steak. Top with remaining ingredients, sprinkling with wine or water. Wrap securely and place on grill. Cook over medium heat on the coals 30 to 40 minutes. Turn every 10 minutes to prevent burning on bottom. Serve from the foil. GREAT!
Serves 1
============================
The Finest Macaroni Salad
2 or 3 cups seedless green grapes, halved
1 pkg. shell macaroni (8 oz)
1 can pitted ripe olives, drained and halved (8 oz)
3/4 cup chopped green onions
2 to 3 oz. Bleu cheese, crumbled
Salt and pepper to taste
1/4 t. garlic powder
3 t. fresh lemon juice
1 cup mayonnaise
Cook macaroni as pkg. directs. Drain. Combine hot macaroni with grapes, olives, onion, cheese, salt, pepper and garlic powder. Mix together lemon juice and mayonnaise until smooth. Combine macaroni and mayonnaise until evenly mixed. Refrigerate covered several hours or overnight. Add more mayonnaise if desired before serving.
Makes 8 to 12 servings.
===========================
Pork Chop Casserole
1 t. salt
1 t. pepper
1/4 t. paprika
2 cans cream of mushroom soup
1 soup can of water
1 medium onion
6 large potatoes, peeled and sliced
6 center cut pork chops
4 T. butter
combine salt, pepper, paprika, soup and water in a 1 quart pan. Heat just to a boil. Set aside to cool. Separate onion into rings. Layer potatoes and onions in a 2 quart casserole. Top with pork chops. Pour soup mixture over chops; dot with butter. Cover and bake at 350 for 1 hour and 30 minutes. Remove cover, allow chops to brown. Serves 6
==========================
Beef Stew
2 1/2 lbs. beef stew meat
1/3 cup flour
1/3 cup oil
1 large onion, chopped
1 garlic clove, minced
3 cups water
4 beef bouillon cubes
1 t. salt
1/2 t. Worcestershire
1/4 t. pepper
5 medium potatoes, cut in chunks
1 bag (16 oz) carrots, cut in chunks
1 pkg. (10 oz) frozen peas
Cut mea into 1 1/2" chunks. On wax paper, coat stew meat with flour; Reserve leftover flour. In large pot, over medium high heat, heat oil. Brown meat all over in oil, a few pieces at a time. Remove pieces as they brown. Reduce heat to medium. to drippings in pan, add onion and garlic; cook 3 minutes, stirring until onion is almost ender. Stir in reserved flour, gradually add water, bouillon, salt, Worcestershire, pepper. Cook stirring until mixture is slightly thickened. Add meat. Heat to boiling, stirring. Reduce heat to low. Cover and simmer 2 1/2 hours until almost tender. Stir occasionally. Add potatoes and carrot chunks. Over medium heat, heat to boiling. Reduce heat to low. cover and simmer 20 minutes. Stir in frozen peas. Cover and simmer 5 to 10 minutes or until all the vegetables are tender. Serve at once. Serves 8 to 10
========================
GRILLED SWORDFISH IN LIME GINGER MARINADE
2 tsp grated lime rind
1/3 cup lime juice
3 tbs reduced sodium soy sauce
2 tbs sweet rice cooking wine
1 tbs sugar
1 tbs grated ginger
2 cloves garlic, finely chopped
4 swordfish fillets
1 pound baby bok choy, trimmed and cut crosswise into strips
6 oz Thai rice noodles
1 yellow bell pepper, thinly sliced
2 large scallions, thinly sliced
In bowl, whisk rind, juice, soy sauce, wine, sugar, ginger and garlic. Place fish in shallow baking dish. Coat with lime mixture. Cover refrigerate 15 min. turning over after 10 min. Bring pot of water to boiling. Heat stovetop grill pan or skillet. Coat with cooking spray. Remove fish from marinade, pour marinade into a saucepan.
Grill fish until opaque, 8 min. turning over halfway. Transfer fish to plate, keep warm. Cook bok choy in boiling water until crisp tender. Using slotted spoon, remove to plate. Cook noodles in same water, following package directions.
Boil reserved marinade 3 min. Add pepper strips, cook 1 min. Stir in scallions. Serve each piece of fish over 1/2 cup noodles and a quarter of bok choy. Top each with one quarter of sauce with pepper strips and scallions. MAKES 4 SERVINGS.
===========================
ROASTED RED PEPPER, FETA AND WHITE BEAN DIP
15 oz can cannellini beans, rinsed and drained
1/2 cup roasted red peppers, drained and coarsely chopped
3 tbs lemon juice
2 garlic cloves, coarsely chopped
2 tbs extra virgin olive oil
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp ground pepper
1 cup crumbled feta cheese
1 tbs chopped oregano or 1 tsp dried
Pita bread, cut into triangles, toasted
Combine beans, peppers, lemon juice, garlic, oil, cayenne, salt and pepper in the bowl of a food processor. Process until smooth. Add the feta and oregano and pulse to combine. Transfer the contents to a bowl. Serve with the toasted pita wedges. MAKES 2 CUPS
===========================
SPAGHETTI CARBONARA
1 pound spaghetti
8 oz pancetta or 8 slices bacon, diced
2 large eggs
2 large egg yolks
1 1/4 cups grated Pecorino Romano cheese
Salt and ground pepper to taste
Bring a pot of salted water to a boil. Add the pasta and cook 12 min. or until al dente. Heat a skillet. Add pancetta and cook until crisp. Remove all but 1 tbs fat. Reserve 1/2 cup pasta water and then drain pasta. Add the pasta to the skillet of pancetta and toss to combine.
In a bowl, whisk the eggs with the egg yolks. Turn off the heat under the skillet, add the eggs and 1 cup of cheese and toss to combine. Add the reserved pasta water as needed to thin the sauce to the desired consistency. Season with salt and pepper. Serve immediately with the remaining cheese sprinkled on top. MAKES 6 SERVINGS.
===========================
Bowl Sesame Parmesan Chicken
2 fryers, cut up
1 cup flour
2 eggs, lightly beaten
3 T. milk
1 1/4 cups grated Parmesan cheese
2/3 cup sesame seeds
2 t. salt
1/4 t. pepper
2 t. paprika
2/3 cup bread crumbs
2 T. butter
1/4 cup melted butter
Remove skin from chicken. Don't use chicken wing tips. Preheat oven to 400. Use extra salt to salt chicken. Mix flour, 2 t. salt, pepper and paprika and coat the chicken. Combine eggs and milk and dip chicken in it. Combine Parmesan cheese, seeds, bread crumbs and roll the chicken in the mix. Melt 2 T. butter in jelly roll pan. Place chicken bone side down. Drizzle with 1/4 cup melted butter. Bake 1 hour or until done.
Serves 6 to 8
============================
SAUSAGE & EGG BREAKFAST PIZZA
16 oz pkg sausage, cook, crumbled and drained
1 can crescent rolls
1 cup frozen hash brown potatoes, thawed
3 tbs each red, green and yellow bell peppers, diced
1 cup sharp cheddar cheese, grated
2 tbs Parmesan cheese
5 eggs, beaten
1/4 cup milk
1/2 tsp salt
1/8 tsp pepper
Heat oven to 375 degrees. Separate rolls into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press crescent rolls together to form a crust and seal perforations. Sprinkle sausage over crust.
Top with potatoes and bell peppers. Sprinkle with cheddar cheese. Combine eggs, milk, salt and pepper. Pour over crust. Sprinkle with Parmesan. Bake 30 min. or until crust is browned and eggs are set. MAKES 6 SERVINGS
============================
Chicken-Zucchini Casserole
1 small box Stove Top chicken dressing
2 pounds zucchini, diced
1/4 diced cup onion
1 cup sour cream
1 (10 3/4 ounce) can cream of chicken soup
2 tablespoons butter, melted
1 pound hamburger
1 small can mushrooms, drained
8 ounces shredded Cheddar cheese
Brown hamburger and onion; drain well.
Mix all ingredients except cheese. Put into a greased 9 x 13-inch
pan. Bake at 350 degrees F for 30 minutes.
Remove from oven, and place cheese on top; return to oven just until
the cheese melts.
========================
Soubise
1/2 cup converted rice
6 T. butter (3/4 stick)
6 to 7 cups thinly sliced onion
Salt and pepper
1/4 cup grated Swiss cheese
1 T. chopped fresh parsley
Preheat oven to 300. Cook rice in boiling water 5 minutes. Drain well. Melt 5 T. of the butter in ovenproof medium pan over medium high heat. Add onion and stir to coat well. Stir in rice, salt and pepper. Cover and bake 1 hour, stirring occasionally. Blend in cheese and remaining butter. Top with chopped parsley.
serves 4
==========================
Multicolored Baked Peppers with Olive Oil and Vinegar
2 medium red bell peppers, seeded, cut into 1 1/2 to 2" pieces
2 medium green peppers, seeded, cut into 1 1/2 to 2" pieces
2 medium yellow bell peppers, seeded and cut into 1 1/2 to 2" pieces
6 cloves garlic, peeled, coarsely chopped
3 T. extra virgin olive oil
1 T. red wine vinegar
1/4 t. dried oregano, crumbled
Salt to taste
1 T. chopped parsley or 2 T. chopped fresh basil
Heat oven to 400. Put peppers in single layer in shallow baking pan. Toss with garlic, then drizzle with olive oil and vinegar; sprinkle with oregano and salt. Bake for about 30 minutes. Turn once or twice. Remove from oven and top with fresh parsley or basil. Serve hot, warm or at room temperature.
Serves 4 to 6
========================
Oriental Chicken Wings
1 cup soy sauce
1/3 cup sugar
4 t. oil
1 1/2 t. ground ginger
1/2 t. five spice powder
2 bunches green onions, thinly sliced
16 chicken wings
blend soy sauce, sugar, oil, ginger and five spice powder in large bowl until sugar dissolves. Stir in green onions. Add chicken wings to marinade, turning to coat. Cover chicken and refrigerate overnight. Preheat oven to 350. Drain chicken. Reserve marinade. Arrange chicken in 9 x 13 " baking dish. Bake until golden brown and tender. Baste occasionally with marinade for 45 to 50 minutes. Serve hot or chilled. Makes 16
=======================
Apple Corned Beef
1 corned beef brisket
1 quart apple juice
1 cup brown sugar
1 tbs prepared mustard
8 small red potatoes
2 medium carrots, pared and cut into chunks
1 onion, peeled and cut into eighths
1/2 head cabbage, cut into chunks
Place all ingredients in large crock pot (cut meat in half
if necessary). Stir to mix.
Cook for 4 to 5 hours on high or 8 to 10 hours on low.
Remove meat and vegetables and some of the cooking liquid.
Slice meat thinly across the grain. Serve with the
vegetables and some of the liquid.
==============================
Chicken Parmigiana (crockpot recipe)
Serves 6
3 whole chicken breasts
1 egg
1 teaspoon salt
1/4 teaspoon pepper
1 cup dry bread crumbs
1 1/4 cups butter
10 1/2 oz can pizza sauce
6 slices mozzarella cheese
parmesan cheese
Cut chicken breasts into halves. In a bowl, beat egg, salt and pepper; dip chicken into egg, then coat with crumbs. In large skillet saute chicken in butter. Arrange chicken in crockpot. Pour pizza sauce over chicken. Cover and cook on low 6 to 8 hours. Add mozzarella cheese, sprinkle parmesan cheese on top. Cover and cook 15 minutes.
=============================
EGGPLANT & PEPPER STACKS
8 slices white bread, crusts removed
5 tbs olive oil
1 eggplant, cut in eight 1/2 inch thick rounds
1 each red and yellow bell pepper, halved, cored and seeded
3/4 cup torn basil leaves
1 large clove garlic, cut up
1/4 tsp salt
4 oz mozzarella cheese, shredded
2 oz Parmesan cheese, grated
Heat oven to 425 degrees. Brush bread on both sides using 1 tbs oil. Put on 1 rimmed baking sheet. Bake turning once 8 min. or until lightly toasted. Remove to wire rack.
Brush both sides of eggplant sliced with 1 tbs oil. Put on 1 rimmed baking sheet. Put peppers, cut side down on other sheet. Bake turning eggplant once 30 min.or until eggplant is soft and brown and peppers start to brown. Cool slightly.
Puree remaining oil, basil, garlic and salt in blender. Peel skin from peppers. Cut peppers in half lengthwise. Put 4 toasts on baking sheet. Top each with 1 slice eggplant, 1 tsp basil puree, 1 yellow pepper quarter, 1 tbs mozzarella and 1/2 tbs Parmesan.
Repeat using red peppers. Bake 6 min. to melt cheese. Place a stack on each plate. Drizzle remaining puree around each. MAKES 4 SERVINGS
=================================
Crockpot Sweet and Tangy Chicken
6 skinless, boneless chicken breasts, divided
2 (18 ounce) bottles prepared barbecue sauce
1 (15 ounce) can pineapple chunks, juice reserved
1 green bell pepper, sliced
1 onion, chopped
2 cloves garlic, minced
1. Place 4 of the chicken breasts in the bottom of a slow cooker.
2. In a large bowl, combine the barbecue sauce, pineapple, green bell
pepper, onion and garlic.
3. Mix well and pour half of this mixture over the chicken in the
slow cooker.
4. Place the remaining chicken in the slow cooker and top with the
remaining sauce.
5. Cook on low setting for 8 to 9 hours.
=================================
Beer and Coconut Macadamia Shrimp
1 pound large raw shrimp, peeled and deveined (with tails on)
1 1/2 t. salt, divided
Ground red pepper
1/2 cup flour
1/4 t. white pepper
1 cup sweetened shredded coconut
2/3 cup panko (Japanese style breadcrumbs)
1/2 cup finely chopped macadamia nuts
2 eggs, beaten
1/4 cup wheat beer or regular beer
1 cup peanut oil
apricot or pineapple preserves
Spread shrimp on paper towels and pat dry. Season with 1/2 t. salt and red pepper. Combine flour, remaining 1 t. salt and white pepper in shallow dish. Set aside. Combine coconut, bread crumbs and macadamia nuts in shallow dish; set aside. Beat eggs and beer in small bowl. Set aside. Heat oil in heavy pan over medium high heat to 350. Working in small batches, dredge shrimp in flour mixture. Dip in egg mixture and roll in coconut mixture. Place carefully in oil, frying 2 minutes per side. Drain in paper towels lined colander. Use a slotted spoon to remove extra pieces of coconut from oil. Fry remaining shrimp. Makes 6 to 8 servings.
================================
Barbecue Popcorn Mix
2 t. onion powder
1 1/2 t. chili powder
1 1/2 t. lemon pepper
1 t. garlic powder
1/2 t. dry mustard
1/4 t. paprika
1/4 t. salt, or to taste
198 cups popped corn
3 cups tiny fish shaped cheese crackers
3 cups thin pretzel sticks
1/4 cup butter, melted
Mix onion powder, chili powder, lemon pepper, garlic powder, dry mustard, paprika and salt in small bowl; put popcorn, crackers and pretzels in a large bowl or an 11 x 17" roasting pan; gradually pour in butter, tossing to coat evenly. sprinkle spice mixture on top. Mix well. serve at once. 91 calories per cup.
================================
Asian Sweet & Sour Pork Chops Crock Pot
1 can crushed pineapple including juice
1 cup honey BBQ sauce
1/3 cup chopped onion
2 tbsp chili sauce
4 pork chops, bone in
Combine all ingredients except pork chops in bowl. Pour half of sauce
into crock pot, add pork chops, then add remaining sauce. Cover and
cook on low for 4-5 hours or until pork chops are cooked through.
Serve with rice, using remaining sauce to serve over pork chops and
rice.
===============================
Smoky Salmon Spread
16 oz canned salmon, skin and bones removed, drained
8 oz reduced-fat cream cheese, softened
1 Tbs lemon juice
3 Tbs grated onion
1 tsp liquid smoke seasoning
1/2 tsp mustard
1/2 tsp salt
2 Tbs chopped fresh parsley
Flake the salmon and combine it with all the ingredients.
Chill before serving with your favorite low carb snack.
Makes 16 one tablespoon servings.
==============================
Pasta with Basil
2 1/2 cups uncooked small tube pasta
1 small onion, chopped
2 T oil
2 1/2 T dried basil
1 cup shredded mozzarella cheese
Cook pasta according to package directions. In a skillet, saute onion in oil. Stir in basil, 1 teaspoon salt and 1/4 teaspoon pepper and cook and stir 1 minute. Drain pasta, leaving about 1/2 cup so pasta won't be too dry and add to basil mixture. Remove from heat and stir in cheese just until it melts. Serve immediately.
============================
Corn Casserole
1 (15.25 oz) can whole kernel corn, with liquid
1 (14.75 oz) can can cream style corn
1 cup small uncooked seashell pasta
1/2 cup butter, cut into pieces
1 cup cubed processed cheese
Preheat oven to 350 degrees. In a medium baking dish, mix the whole kernel corn, cream style corn, uncooked pasta, butter, and processed cheese. Bake, covered, for 30 minutes in the preheated oven. Remove cover, stir, and continue baking 30 minutes, or until the pasta is tender but firm.
===========================
Sweet Slow Cooker Ribs
2 T. cornstarch
6 T. cold water
1 can crushed pineapple, undrained (8.25 oz)
1 1/2 cups orange juice
1/2 cup firmly packed brown sugar
2 T. soy sauce
2 T. apple cider vinegar
1 T. honey
1/2 t. ground ginger
4 pounds baby back ribs (3 racks)
1 t. salt
1 t. pepper
In small bowl, dissolve cornstarch in water, set aside. in small pan, combine pineapple, orange juice, brown sugar, soy sauce, vinegar, honey and ginger. Bring to a boil over medium heat on stovetop. Whisk in cornstarch mixture, boil for 1 minute. Remove form heat and let cool. Sprinkle ribs evenly wit salt and pepper. Place in racks in crockpot Close lid and cook on high for 5 hours. Baste with pineapple sauce once very hour.
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Roast Pork Loin Oriental Style
1 (3-3/12 lb.) boneless pork loin roast, tied for roasting
1/2 cup italian dressing
1/2 cup honey
1 tbl. fresh ginger OR 1 tsp. ground ginger
1 tbl. hoisen sauce (optional)
1 tsp. dijon mustard
Preheat oven to 375 degrees.
Combine all the ingredients (except the pork), Place the roast on
a rack in a roasting pan. Roast for 45 minutes. Brush the pork
with half the dressing and continue to cook, basting every 40 minutes.
Cook until meat thermometer reaches 165 degrees for medium or
180 degrees for well done. Heat the remaining dressing and
serve with the pork
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Mexican Fiesta-CP
1 bag white corn tortilla chips
1 pound lean ground beef
1 can ranch style beans
3 cups cheddar cheese - grated
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mild rotel tomatoes and chilies
2 teaspoons chili powder
1/2 cup onion - chopped
Spray crock pot with non-stick spray and cover the bottom with slightly crushed chips.
Combine soups, rotel, chili powder, and onion in a separate bowl and blend well with a whisk.
Brown ground beef in a skillet and add ranch style beans to it and mix together. (Do not drain the beans)
Layer half of the beef mixture over the chips, then half of the soup mixture over the beef, ending with half the cheese over the beef. Repeat these layers once more beginning with chips and ending with cheese. Cook on high for three hours.
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O'Brien Breakfast Casserole
1 32 oz. pkg. Ore Ida O'Brien potatoes
1 large pack shredded Cheddar Cheese
1 doz. eggs,
1 can cream of mushroom soup
1 large pack Swiss Cheese
1 large pack of thin sliced ham
Cook hash browns according to package directions and put on bottom of
an oven safe glass dish. Cover with shredded cheddar cheese. Scramble
eggs as usual, stir in can of soup. Spread eggs over potatoes and
cheese. Cover with ham. Cover with sliced Swiss cheese.
==============================
Chicken Thighs Cacciatore
Serve over pasta with a garden salad and Italian bread.
Ingredients
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon fennel seeds
1/4 teaspoon black pepper
1 pound skinless, boneless chicken thighs
1 teaspoon olive oil
Cooking spray
2 cups frozen pepper stir-fry (such as Birds Eye)
1 cup frozen chopped onion
1/2 cup dry red wine
2 (14.5-ounce) cans diced tomatoes, drained
1 bay leaf
Preparation
Combine first 5 ingredients in a large zip-top plastic bag; add
chicken. Seal bag, and shake to coat.
Heat oil in a large nonstick skillet coated with cooking spray over
medium-high heat. Add chicken; cook 5 minutes or until browned,
turning once. Add pepper stir-fry and remaining ingredients; cover and
cook 8 minutes.
Uncover and cook 3 minutes or until thick. Discard bay leaf.
Yield
2 pounds round steak, cut against the grain in 1/4 inch slices
3 large red or green peppers, trimmed, seeded and cut into 3/4 inch slices
2 large onions, cut into 1/2 inch slices
14 1/2 oz can stewed tomatoes, drained
3 cloves garlic, chopped
1 cup beef broth
1/4 cup light soy sauce
2 tbs rice wine vinegar
2 tbs cornstarch
1 tsp sugar
8 oz can bamboo shoots, drained
3 cups cooked white rice
Coat a slow cooker with nonstick spray. Add steak, top with peppers, onions, tomatoes, garlic. In a bowl, whisk broth, soy sauce, vinegar, cornstarch and sugar. Pour over beef and vegetables. Sprinkle bamboo shoots over the top. Cook 4 hours on high or 7 hours on low. Serve with rice. MAKES 6 SERVINGS
Karl
Karl & Bobbi
1997 Jayco 323 RKS
2003 F250 PS Diesel 7.3 K&N Air Filter
1 Wife, 2 Dogs ( Jessie & Zoey ) 2 B 1 ASK 1 http://thelounge.info
2008 Harley Sportster Custom (In Vivid Black Of Course!)
Omar Shrine Clown "We Clown for the Smile of a Child"
Yumskis Karl!
Just a couple quick notes, some questions...
The Carmel Pie crust - I would eat it without adding anything to it!
The Mushroom Stuffed Burgers - I add a slice of swiss cheese before I seal em. Regardless, an awesome burger with or without the swiss.
Could you do the Sesame Parmesan Chicken with Boneless Skinless breasts in lieu of the fryers?
Similar question to Julie - do you put the shrimp in the dip or along side? (feeling dumb asking that one...)
Thanks - all sounds like things I need to try camping!
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