CHICKEN A L’ ORANGE
4 Chicken breasts
½ cup brown sugar
1 egg beaten
¼ cup soy sauce1
tbsp water
½ cup orange juice
2 tbsp margarine
¼ cup vinegar
¼ cup Ultra Gel for coating
1 Tbsp Ultra Gel seasonings to taste
Dip chicken pieces in egg wash made of beaten egg and water, then springle with Ultra Gel on both sides. Brown in margarine until golden brown. Place in shallow baking pan. Combine remaining ingredients except Ultra Gel and bring to a boil. Gradually add Ultra Gel, stirring constantly with wire whisk. Adjust seasoning. Pour over chicken pieces.
To serve immediately: cover and bake at 375 for 30 minutes, then uncover and bake an additional 10 minutes. To freeze entrée; cover with polyvinyl film, pressing onto the meat dish, then cover with foil and seal well. Freeze up to three months.
To prepare, bake covered at 350 for 45 minutes, then uncover and bake an additional 10 minutes.
Tuesday, March 17, 2009
Bacon Breakfast Burritos
Bacon Breakfast Burritos
4 tortillas
8 eggs
1 cup of hash browns (frozen or fresh)
1 cup of cheese
½ cup salsa
Cooked/crumbled bacon to taste (about ½ cup)
Cook tortillas and put aside. Cook and scramble eggs with salt and pepper. Add salsa and hash browns. Last add the cheese and bacon. Place mixture in cooked tortilla and roll up. Wrap in foil and place in oven to warm at 300 for 20 min.
4 tortillas
8 eggs
1 cup of hash browns (frozen or fresh)
1 cup of cheese
½ cup salsa
Cooked/crumbled bacon to taste (about ½ cup)
Cook tortillas and put aside. Cook and scramble eggs with salt and pepper. Add salsa and hash browns. Last add the cheese and bacon. Place mixture in cooked tortilla and roll up. Wrap in foil and place in oven to warm at 300 for 20 min.
Honey Barbecued Ribs
Honey Barbecued Ribs
(Dinner Is Ready page 71)
3 lbs boneless pork ribs
1/2 tsp garlic salt
1/2 tsp pepper
1 cup ketchup
1/2 cup brown sugar
1/2 cup honey
1/4 cup spicy brown mustard
2 Tbl Worcestershire sauce
1/2 Tbl liquid smoke
Mix sauce ingredients together. Freeze in Ziploc baggie. Freeze meat in separately.
To cook: Defrost. Place pork ribs in bottom of slow cooker. Cover and cook on High for 3 hours. Drain and discard liquid. Reduce heat to Low. Pour sauce over ribs in slow cooker. Cover and cook on Low for 3 hours.
(Dinner Is Ready page 71)
3 lbs boneless pork ribs
1/2 tsp garlic salt
1/2 tsp pepper
1 cup ketchup
1/2 cup brown sugar
1/2 cup honey
1/4 cup spicy brown mustard
2 Tbl Worcestershire sauce
1/2 Tbl liquid smoke
Mix sauce ingredients together. Freeze in Ziploc baggie. Freeze meat in separately.
To cook: Defrost. Place pork ribs in bottom of slow cooker. Cover and cook on High for 3 hours. Drain and discard liquid. Reduce heat to Low. Pour sauce over ribs in slow cooker. Cover and cook on Low for 3 hours.
Pasta Fagioli Soup in a Crock Pot (Olive Garden)
Pasta Fagioli Soup in a Crock Pot(Olive Gardens Soup)
2 lbs. ground beef
1 onion, chopped3 carrots, chopped
2 stalks celery, chopped
2 (28 oz.) cans diced tomatoes, undrained
1 (16 oz.) can red kidney beans, drained
1 (16 oz.) can white kidney beans, drained
3 (10 oz.) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
6 teaspoons parsley
1 (20 oz.) jar spaghetti sauce
8 ounces pasta
1. Brown beef in skillet.2. Drain fat from beef and add to crock pot with everything except pasta.3. Cook in crock pot on low 7-8 hours or high 4-5 hours.4. During last 30 minutes on high or 1 hour on low add pasta.5. For extra zip add a little ketchup to individual bowls.
This serves 12-14 people
Pasta Fagioli Soup: Thaw. Heat in crockpot on low all day.
2 lbs. ground beef
1 onion, chopped3 carrots, chopped
2 stalks celery, chopped
2 (28 oz.) cans diced tomatoes, undrained
1 (16 oz.) can red kidney beans, drained
1 (16 oz.) can white kidney beans, drained
3 (10 oz.) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
6 teaspoons parsley
1 (20 oz.) jar spaghetti sauce
8 ounces pasta
1. Brown beef in skillet.2. Drain fat from beef and add to crock pot with everything except pasta.3. Cook in crock pot on low 7-8 hours or high 4-5 hours.4. During last 30 minutes on high or 1 hour on low add pasta.5. For extra zip add a little ketchup to individual bowls.
This serves 12-14 people
Pasta Fagioli Soup: Thaw. Heat in crockpot on low all day.
Northern-style Sweet Cornbread
Northern-style Sweet Cornbread:
1 cup flour
1 cup cornmeal
2/3 cup sugar
2 tsp baking powder
1tsp salt
1 egg
1 cup milk
1/3 cup vegetable oil
Preheat oven to 400F. Mix 1 cup of white all-purpose flour with one cup of cornmeal. Add in sugar, baking powder and salt. Stir to mix the ingredients. Next add your egg, milk and oil. Mix well.Grease your pan and fill, then bake.
This recipe fills a 9 inch round cake pan. You can experiment with sizes and oven times more than I have but here’s what’s worked for me.9 inch cake pan- 25-30 minutes8 inch cake pan with a 3X5 mini loaf- 25 minutes16 muffins- 20 minutes 48 mini-muffins 10-12 minutes Every oven is different so look for some browning around the edges, a golden brown color on the top, and firmness in the center when lightly touched. Insert a toothpick in the center and if it comes out clean and dry it's done.
1 cup flour
1 cup cornmeal
2/3 cup sugar
2 tsp baking powder
1tsp salt
1 egg
1 cup milk
1/3 cup vegetable oil
Preheat oven to 400F. Mix 1 cup of white all-purpose flour with one cup of cornmeal. Add in sugar, baking powder and salt. Stir to mix the ingredients. Next add your egg, milk and oil. Mix well.Grease your pan and fill, then bake.
This recipe fills a 9 inch round cake pan. You can experiment with sizes and oven times more than I have but here’s what’s worked for me.9 inch cake pan- 25-30 minutes8 inch cake pan with a 3X5 mini loaf- 25 minutes16 muffins- 20 minutes 48 mini-muffins 10-12 minutes Every oven is different so look for some browning around the edges, a golden brown color on the top, and firmness in the center when lightly touched. Insert a toothpick in the center and if it comes out clean and dry it's done.
Crockpot Chili
Crockpot Chili
1 1/2 lb ground beef/turkey
Chopped onion
2 cans tomato sauce
2 cans tomato soup
4 cans Kuhners chili beans
1 can cream of mushroom soup
2 cans beef consomme
1/2 jar salsa
cumin seed
chili powder
Brown ground beef with onion and drain. Mix all ingredients in crockpot and cook on High for 1 hour or on Low for 4-6 hours.To cook from frozen: Thaw in refrigerator overnight and cook in crockpot on high for 1 hour or Low for 4-6 hours.
1 1/2 lb ground beef/turkey
Chopped onion
2 cans tomato sauce
2 cans tomato soup
4 cans Kuhners chili beans
1 can cream of mushroom soup
2 cans beef consomme
1/2 jar salsa
cumin seed
chili powder
Brown ground beef with onion and drain. Mix all ingredients in crockpot and cook on High for 1 hour or on Low for 4-6 hours.To cook from frozen: Thaw in refrigerator overnight and cook in crockpot on high for 1 hour or Low for 4-6 hours.
Beef Chimichangas
Beef Chimichangas
1 t. salt
2 lbs. lean ground beef
2 cloves garlic, crushed
2 t. ground cumin
2 t. oregano
1/2 c. canned green chiles, chopped
1/2 c. taco sauce
1/2 c. sour cream
1/4 c. cider vinegar
Serving day:
1/2 c. butter
9 - 7 inch flour tortillas
Sprinkle salt in meduim skillet. Place meat over medium heat. Add beef, garlic and spices. Cook until meat loses pinkness. Stir in remaining ingredients. Remove from heat and cool. Freeze meat mixture, using freezer bag method.
Serving day instructions: In 8 inch skillet melt butter. Dip both sides of 1 tortilla into butter; drain off excess. Mound 1/3 c. filling on center of tortilla. Fold tortilla in an envelope fashion. Place seam side down in ungreased 11x7 baking dish. Preheat oven to 500 degrees. Bake until crispy, about 15 minutes. Sprinkle with cheese, lettuce, tomatoes and additional sour cream.Makes 9 servings
1 t. salt
2 lbs. lean ground beef
2 cloves garlic, crushed
2 t. ground cumin
2 t. oregano
1/2 c. canned green chiles, chopped
1/2 c. taco sauce
1/2 c. sour cream
1/4 c. cider vinegar
Serving day:
1/2 c. butter
9 - 7 inch flour tortillas
Sprinkle salt in meduim skillet. Place meat over medium heat. Add beef, garlic and spices. Cook until meat loses pinkness. Stir in remaining ingredients. Remove from heat and cool. Freeze meat mixture, using freezer bag method.
Serving day instructions: In 8 inch skillet melt butter. Dip both sides of 1 tortilla into butter; drain off excess. Mound 1/3 c. filling on center of tortilla. Fold tortilla in an envelope fashion. Place seam side down in ungreased 11x7 baking dish. Preheat oven to 500 degrees. Bake until crispy, about 15 minutes. Sprinkle with cheese, lettuce, tomatoes and additional sour cream.Makes 9 servings
Tomato Basil Chicken with Fettuccine
Tomato Basil Chicken with Fettuccine
3 boneless skinless chicken breasts
1/2 cup green onions
2 tsp minced garlic
1 can diced tomatoes
1 TBS basil
1 1/2 cup heavy whipping cream
1 1/2 cup grated parmesan cheese
8 oz fettuccine(mushrooms optional)
Place chicken, green onions, garlic and basil in crock pot. Cook on Low for 7-9 hours. Shred chicken into pieces, then stir in cream and parmesan cheese. Cook on High for an additional 30 minutes. Serve over cooked (according to package) fettuccine noodles.
3 boneless skinless chicken breasts
1/2 cup green onions
2 tsp minced garlic
1 can diced tomatoes
1 TBS basil
1 1/2 cup heavy whipping cream
1 1/2 cup grated parmesan cheese
8 oz fettuccine(mushrooms optional)
Place chicken, green onions, garlic and basil in crock pot. Cook on Low for 7-9 hours. Shred chicken into pieces, then stir in cream and parmesan cheese. Cook on High for an additional 30 minutes. Serve over cooked (according to package) fettuccine noodles.
Mexi Beef Casserole
Mexi Beef Casserole Freezer Recipe
1 pound ground beef
1 15-oz can sweet corn, drained
1 cup mild, chunky salsa
1/4 cup sliced black olives
1 pkg cooked egg noodles
1 15-oz can black beans, drained and rinsed
1/4 cup taco sauce
1 package taco seasoning mix
1/2 cup tomato sauce
Cook egg noodles according to instructions, drain. Meanwhile, brown beef in a skillet until brown and fully cooked. Drain any grease. In a bowl, combine all ingredients, then pour into a freezer container or a 9x13 baking dish. Freeze (may want to allow it to come down to room temperature before placing in freezer)
On cooking day, thaw completely in fridge (take it out the night before or morning of). In a preheated 325F oven, cook for 30-45 minutes, or until bubbly and completely hot throughout. Serve!
1 pound ground beef
1 15-oz can sweet corn, drained
1 cup mild, chunky salsa
1/4 cup sliced black olives
1 pkg cooked egg noodles
1 15-oz can black beans, drained and rinsed
1/4 cup taco sauce
1 package taco seasoning mix
1/2 cup tomato sauce
Cook egg noodles according to instructions, drain. Meanwhile, brown beef in a skillet until brown and fully cooked. Drain any grease. In a bowl, combine all ingredients, then pour into a freezer container or a 9x13 baking dish. Freeze (may want to allow it to come down to room temperature before placing in freezer)
On cooking day, thaw completely in fridge (take it out the night before or morning of). In a preheated 325F oven, cook for 30-45 minutes, or until bubbly and completely hot throughout. Serve!
Hot Chicken Olive Loaf
Hot Chicken Olive Loaf
1 can olives, drained and sliced
1 cup cooked chicken, chopped
2/3 cup mayo
½ cup chopped green onions
1 cup shredded cheddar cheese
1 ½ tsp.Dijon mustard
1 tomato, seeded and diced
Mrs. Dash’s garlic and herb seasoning
Dash of pepper
1 loaf French bread, cut into ½ horizontally
6 oz. sliced Monterey Jack cheese
In a large bowl combine 1st 7 ingredients. Season with Mrs. Dash and pepper and spread mixture on loaves; top with cheese slices and bake for 12-15 min at 375. Cut on an angle into wide slices.
1 can olives, drained and sliced
1 cup cooked chicken, chopped
2/3 cup mayo
½ cup chopped green onions
1 cup shredded cheddar cheese
1 ½ tsp.Dijon mustard
1 tomato, seeded and diced
Mrs. Dash’s garlic and herb seasoning
Dash of pepper
1 loaf French bread, cut into ½ horizontally
6 oz. sliced Monterey Jack cheese
In a large bowl combine 1st 7 ingredients. Season with Mrs. Dash and pepper and spread mixture on loaves; top with cheese slices and bake for 12-15 min at 375. Cut on an angle into wide slices.
Creamy Potato Hamburger Casserole
Creamy Potato Hamburger Casserole (OAMC)
1 lb ground beef (or use bulk Italian sausage meat, can increase to 1-1/2 pounds if desired)
1 onion, finely chopped
1 Tbsp Worcestershire sauce
1 tsp garlic powder
1/2 tsp black pepper
1 tsp seasoning salt or 1/2 teaspoon white salt (or to taste)
2 cups frozen peas & carrots
1 32 oz pkg. of frozen hash brown potatoes
SAUCE
2 (10 3/4 ounce) cans cream of chicken soup, undiluted or cream of mushroom soup
1 small onion, chopped fine
3/4 cup milk
1/2 cup sour cream
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon seasoning salt black pepper (to taste)
2 cups grated cheddar cheese (or to taste)
In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colander. Return to pan and add in Worcestershire sauce, garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is browned, set aside to cool.
For the sauce: In a medium bowl, mix together the undiluted soup with a small onion, milk, sour cream, parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.
Mix sauce with frozen potatoes. Mix the frozen peas & carrots with the cooled ground beef (it is only important for the meat to be cooled if you are freezing the casserole, because then the peas & carrots won’t get cooked twice).
Into the bottom of a greased 13 x 9-inch baking dish or a large oval casserole dish, spoon the beef mixture. Spoon the creamy potato mixture over the top of the ground beef. Sprinkle with cheese. Cover with foil and either freeze or bake immediately.
Since this is a large casserole I strongly suggest you place the baking dish on a jelly-roll sheet in case of any spills.
To cook immediately, bake covered with foil for about 1 hour at 350 degrees F. Uncover and continue baking for another 20-30 minutes or until the potatoes are tender.
To cook from frozen: Bake covered with foil for 1 hour & 45 minutes at 350 degrees F. Uncover and continue baking for another 20-30 minutes or until the potatoes are tender. Baking times may vary due to how frozen your casserole is, and how hot your oven actually is.
1 lb ground beef (or use bulk Italian sausage meat, can increase to 1-1/2 pounds if desired)
1 onion, finely chopped
1 Tbsp Worcestershire sauce
1 tsp garlic powder
1/2 tsp black pepper
1 tsp seasoning salt or 1/2 teaspoon white salt (or to taste)
2 cups frozen peas & carrots
1 32 oz pkg. of frozen hash brown potatoes
SAUCE
2 (10 3/4 ounce) cans cream of chicken soup, undiluted or cream of mushroom soup
1 small onion, chopped fine
3/4 cup milk
1/2 cup sour cream
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon seasoning salt black pepper (to taste)
2 cups grated cheddar cheese (or to taste)
In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colander. Return to pan and add in Worcestershire sauce, garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is browned, set aside to cool.
For the sauce: In a medium bowl, mix together the undiluted soup with a small onion, milk, sour cream, parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.
Mix sauce with frozen potatoes. Mix the frozen peas & carrots with the cooled ground beef (it is only important for the meat to be cooled if you are freezing the casserole, because then the peas & carrots won’t get cooked twice).
Into the bottom of a greased 13 x 9-inch baking dish or a large oval casserole dish, spoon the beef mixture. Spoon the creamy potato mixture over the top of the ground beef. Sprinkle with cheese. Cover with foil and either freeze or bake immediately.
Since this is a large casserole I strongly suggest you place the baking dish on a jelly-roll sheet in case of any spills.
To cook immediately, bake covered with foil for about 1 hour at 350 degrees F. Uncover and continue baking for another 20-30 minutes or until the potatoes are tender.
To cook from frozen: Bake covered with foil for 1 hour & 45 minutes at 350 degrees F. Uncover and continue baking for another 20-30 minutes or until the potatoes are tender. Baking times may vary due to how frozen your casserole is, and how hot your oven actually is.
Italian Chicken
Italian Chicken
4 boneless chicken breasts
1 pkg dry italian salad dressing mix
1 8 oz pkg of cream cheese
2 cans cream of chicken soup
1 soup can of milk
In a crockpot cook chicken, seasoned with ilatian salad dressing mix. Cook for 3-4 hours until chicken is tender. Remove chicken and add cream cheese, milk and soup to broth. Heat until creamy. Add diced chicken back to crock pot. Serve over noodles or rice.
4 boneless chicken breasts
1 pkg dry italian salad dressing mix
1 8 oz pkg of cream cheese
2 cans cream of chicken soup
1 soup can of milk
In a crockpot cook chicken, seasoned with ilatian salad dressing mix. Cook for 3-4 hours until chicken is tender. Remove chicken and add cream cheese, milk and soup to broth. Heat until creamy. Add diced chicken back to crock pot. Serve over noodles or rice.
Saturday, March 14, 2009
Favorite Meals from November and January
Here are the favorite meals from the November exchange with a link to the recipe.
Breaded Ranch Chicken
Crockpot Ham and Potato Casserole
Western Corn Chowder-tied for 3rd
Pizza Pasta Casserole-tied for 3rd
These were the favorite meals from January exchange with a link to the recipe. Thanks to all for such wonderful meals! It was hard to pick favorites this time!!
Chicken Pot Pie
Chicken Tortellini
Green Chile Pork Tacos-tied for 3rd
French Dip Sandwiches-tied for 3rd
Stromboli-tied for 4th
Chicken Tortilla Soup-tied for 4th
Breaded Ranch Chicken
Crockpot Ham and Potato Casserole
Western Corn Chowder-tied for 3rd
Pizza Pasta Casserole-tied for 3rd
These were the favorite meals from January exchange with a link to the recipe. Thanks to all for such wonderful meals! It was hard to pick favorites this time!!
Chicken Pot Pie
Chicken Tortellini
Green Chile Pork Tacos-tied for 3rd
French Dip Sandwiches-tied for 3rd
Stromboli-tied for 4th
Chicken Tortilla Soup-tied for 4th
Subscribe to:
Posts (Atom)