I can't believe it's been almost TWO years since I've posted anything here....of course the other blog doesn't get much action either, but still. I've found tons of awesome recipes since then so I am going to try to share more of them...anyway...
2.5 pounds grated American cheese (get a block from the deli, the sandwich stuff doesn't cut it.)
3/4 cup chopped onion (I use probably a whole cup)
1/2 cup chopped celery
1/2 cup chopped green pepper
1/8 cup chopped jalapeno (I also use just a little more of that)
Combine cheese and 1 1/4 cups of water in a double boiler. (I use the microwave a lot too) Stir every five minutes. While cheese is melting combine onion, celery, bell pepper, and jalapeno in a saucepan and add 1/4 cup water. Saute over medium heat until vegetables come to a light boil. When cheese has melted and is smooth, add vegetables and mix thoroughly then simmer five minutes.
***When I first found this recipe, in 1998 my yellowed paper says, I made it according to what I'd found and mixed the cheese with three cups of water. I remember I had to throw it out. I now have three cups scratched out and the 1 1/4 over it. Now. I usually half this recipe but I haven't made it in so long that I can't remember if the 1 1/4 cups is what I use to half it or what I figured I needed to make after I wasted ten dollars worth of cheese. I'd try cooking it like it's stated and then watch it more than five minutes and see if you need to add more water at some point.
Monday, August 15, 2011
Wednesday, November 18, 2009
Tall Corn Pork Chili
From Chili Nation by: Jane and Michael Stern
1/4 cup chopped onions
1 clove minced garlic
2 T corn oil
2 pounds boneless pork, trimmed of fat, cut into 1/2 inch cubes
1 T salt
1/2 teaspoon celery salt
1 teaspoon dried Mexican oregano
1 T sugar
4 T chili powder
1/2 T green jalapeno powder
one 14-ounce can chicken broth
one 15-ounce can tomato sauce
one 4 1/2 ounce can chopped green chilies, drained
1 T masa harina dissolved in 1/4 cup water.
In a Dutch oven, cook the onions and garlic in the oil until soft. Add the pork. Cook until browned; then remove the pot from the heat. Add the salt, celery salt, oregano, sugar, chili powder, and jalapeno powder; stir well. Add the broth, 1 1/2 cups water, tomato sauce, and chilies. Return to the heat, bring to a boil, and then reduce the heat to a slow simmering boil. Cook, partially covered, for 1 hour. Add the corn and cook 15 more minutes. Add the masa harina mixture, cook 5 minutes more.
**I couldn't find green jalapeno powder so I finely chopped a fresh jalapeno and added that.
1/4 cup chopped onions
1 clove minced garlic
2 T corn oil
2 pounds boneless pork, trimmed of fat, cut into 1/2 inch cubes
1 T salt
1/2 teaspoon celery salt
1 teaspoon dried Mexican oregano
1 T sugar
4 T chili powder
1/2 T green jalapeno powder
one 14-ounce can chicken broth
one 15-ounce can tomato sauce
one 4 1/2 ounce can chopped green chilies, drained
1 T masa harina dissolved in 1/4 cup water.
In a Dutch oven, cook the onions and garlic in the oil until soft. Add the pork. Cook until browned; then remove the pot from the heat. Add the salt, celery salt, oregano, sugar, chili powder, and jalapeno powder; stir well. Add the broth, 1 1/2 cups water, tomato sauce, and chilies. Return to the heat, bring to a boil, and then reduce the heat to a slow simmering boil. Cook, partially covered, for 1 hour. Add the corn and cook 15 more minutes. Add the masa harina mixture, cook 5 minutes more.
**I couldn't find green jalapeno powder so I finely chopped a fresh jalapeno and added that.
Wednesday, November 4, 2009
Cranberry Pie
From Cheap, Fast, Good
Two 9-inch unbaked pie crusts
1 cup sugar
1 T flour
2 teaspoons vanilla extract
2 1/2 cups fresh cranberries (1 bag)
Preheat oven the 350. Place 1 pie crust in a 9-inch pie plate.
Mix the sugar and flour together in a small bowl. Add the vanilla and stir until it is evenly distributed.
Pour the cranberries into the pie crust and sprinkle the sugar mixture evenly over them. Place the second pie crust over the fruit, folding the edges over the edge of the bottom crust. Crimp the edges together with your fingers.
Bake until the top crust is golden, 35-40 minutes.
Two 9-inch unbaked pie crusts
1 cup sugar
1 T flour
2 teaspoons vanilla extract
2 1/2 cups fresh cranberries (1 bag)
Preheat oven the 350. Place 1 pie crust in a 9-inch pie plate.
Mix the sugar and flour together in a small bowl. Add the vanilla and stir until it is evenly distributed.
Pour the cranberries into the pie crust and sprinkle the sugar mixture evenly over them. Place the second pie crust over the fruit, folding the edges over the edge of the bottom crust. Crimp the edges together with your fingers.
Bake until the top crust is golden, 35-40 minutes.
Oven-Fried Drumsticks
Cooking spray
4 T butter, melted
1 cup of bread crumbs, cracker crumbs, corn flakes, or 3/4 cup bread crumbs w/1/4 cup Parmesan
8 chicken drumsticks
salt/pepper
Preheat oven to 350. Spray a 13X9 dish with spray and set aside.
Prepare the coating of choice and place it in a shallow bowl. Set aside.
Rinse the drumsticks and dry them with paper towels. Roll the chicken, one at a time, in the melted butter and then in the coating. Place them in the prepared dish. Liberally season each with salt and pepper.
Bake, uncovered, until the meat is tender and the coating is brown, about 1 hour.
4 T butter, melted
1 cup of bread crumbs, cracker crumbs, corn flakes, or 3/4 cup bread crumbs w/1/4 cup Parmesan
8 chicken drumsticks
salt/pepper
Preheat oven to 350. Spray a 13X9 dish with spray and set aside.
Prepare the coating of choice and place it in a shallow bowl. Set aside.
Rinse the drumsticks and dry them with paper towels. Roll the chicken, one at a time, in the melted butter and then in the coating. Place them in the prepared dish. Liberally season each with salt and pepper.
Bake, uncovered, until the meat is tender and the coating is brown, about 1 hour.
Hot Dog and Baked Bean Soup
From Cheap, Fast, Good
2 teaspoons oil
3 beef frankfurters
1 large can (28 ounces) baked beans seasoned with onion, bacon, and brown sugar
2 cans chicken broth
1/2 teaspoon chili powder
1 teaspoon spicy brown mustard
1/2 bell pepper, chopped
Heat oil in a Dutch oven over med. heat. Cut the franks into 1/4 inch slices and add them to the pot. Cook until the franks start to brown, 2-3 minutes. Add the beans with their juice, and the broth, chili powder, and mustard. Stir well. Raise the heat to high and bring to a boil. Reduce heat to medium to maintain a moderate boil about 10 minutes. Add the green pepper to the pot in the last 5 minutes of cooking.
2 teaspoons oil
3 beef frankfurters
1 large can (28 ounces) baked beans seasoned with onion, bacon, and brown sugar
2 cans chicken broth
1/2 teaspoon chili powder
1 teaspoon spicy brown mustard
1/2 bell pepper, chopped
Heat oil in a Dutch oven over med. heat. Cut the franks into 1/4 inch slices and add them to the pot. Cook until the franks start to brown, 2-3 minutes. Add the beans with their juice, and the broth, chili powder, and mustard. Stir well. Raise the heat to high and bring to a boil. Reduce heat to medium to maintain a moderate boil about 10 minutes. Add the green pepper to the pot in the last 5 minutes of cooking.
Beef and Barley Soup
From Cheap, Fast, Good
Beef and Barley Soup
1 can chicken broth
1 can beef broth
2 medium carrots, sliced
1 onion, chopped
1 cup shredded already cooked beef roast
1/2 cup medium pearl barley
Pour the broths into a Dutch oven or soup pot. Add 3 cups water and bring to a boil over high heat. While the liquid is heating, slice the carrots, adding them to the pot as you slice. Peel and chop the onion, adding it to the pot as you chop. Add the beef and barley. When the soup begins to boil, reduce the heat to med-low. Simmer, covered, stirring occasionally to prevent sticking, until the veggies and barley are tender, about 45 minutes.
Beef and Barley Soup
1 can chicken broth
1 can beef broth
2 medium carrots, sliced
1 onion, chopped
1 cup shredded already cooked beef roast
1/2 cup medium pearl barley
Pour the broths into a Dutch oven or soup pot. Add 3 cups water and bring to a boil over high heat. While the liquid is heating, slice the carrots, adding them to the pot as you slice. Peel and chop the onion, adding it to the pot as you chop. Add the beef and barley. When the soup begins to boil, reduce the heat to med-low. Simmer, covered, stirring occasionally to prevent sticking, until the veggies and barley are tender, about 45 minutes.
Tuesday, February 3, 2009
1930s Meat Loaf
From Hometown Recipes for the Holidays
1 pound ground beef
1/2 pound mild Italian sausage
1 medium onion, chopped
1 cup cracker crumbs or cracker meal
1 6-ounce can tomato paste
3 eggs, beaten
3 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
2 bacon slices, halved
Preheat oven to 350. Combine the ground beef, sausage, onion, crackers, tomato paste, eggs, chili powder, salt, and pepper in a large bowl; mix well.
Place the bacon strips on the bottom of a loaf pan. Place the ground beef mixture on top of the bacon. Pat down with fingertips to spread evenly.
Bake for 1 hour and 5 minutes. Remove from the oven and let stand for 10 minutes. Invert on a cutting board and slice.
1 pound ground beef
1/2 pound mild Italian sausage
1 medium onion, chopped
1 cup cracker crumbs or cracker meal
1 6-ounce can tomato paste
3 eggs, beaten
3 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
2 bacon slices, halved
Preheat oven to 350. Combine the ground beef, sausage, onion, crackers, tomato paste, eggs, chili powder, salt, and pepper in a large bowl; mix well.
Place the bacon strips on the bottom of a loaf pan. Place the ground beef mixture on top of the bacon. Pat down with fingertips to spread evenly.
Bake for 1 hour and 5 minutes. Remove from the oven and let stand for 10 minutes. Invert on a cutting board and slice.
Wednesday, January 28, 2009
Retro Cherry Pound Cake
From Hometown Recipes for the Holidays
Cake
1 1/2 cups shortening or 1 cup shortening plus 1/2 cup margarine, softened
3 cups sugar
6 eggs
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3 3/4 cups sifted flour
3/4 cup milk
One 10-ounce jar maraschino cherries, drained and chopped
Icing
One 3-ounce package cream cheese, softened
1/4 cup margarine or butter, softened
2 cups powdered sugar
1 teaspoon vanilla or almond extract
1/2 cup sweetened flaked coconut, optional
1/2 cup chopped nuts
Grease and flour a 9 inch tube pan. Do not preheat the oven.
To prepare the cake, combine the shortening and sugar in a large bowl; beat with a mixer at medium speed until well blended. Add the eggs, 1 at a time, and beat until well blended. Add the extracts and beat well. Add the flour alternatively with the milk, starting and ending with the flour. Beat well after each addition. Fold in half of the cherries.
Pour the batter into the prepared pan. Bake at 300 for 90 minutes or until a wooden pick inserted in the center comes out almost clean. Cool the cake in the pan on a wire rack for 10 minutes and then invert onto a plate.
To prepare the icing, combine the cream cheese, margarine, sugar, and vanilla in a medium bowl; beat with a mixer at low speed until smooth. Spread the icing on the top and sides of cake. Sprinkle the remaining cherries and nuts and coconut if using on top.
Cake
1 1/2 cups shortening or 1 cup shortening plus 1/2 cup margarine, softened
3 cups sugar
6 eggs
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3 3/4 cups sifted flour
3/4 cup milk
One 10-ounce jar maraschino cherries, drained and chopped
Icing
One 3-ounce package cream cheese, softened
1/4 cup margarine or butter, softened
2 cups powdered sugar
1 teaspoon vanilla or almond extract
1/2 cup sweetened flaked coconut, optional
1/2 cup chopped nuts
Grease and flour a 9 inch tube pan. Do not preheat the oven.
To prepare the cake, combine the shortening and sugar in a large bowl; beat with a mixer at medium speed until well blended. Add the eggs, 1 at a time, and beat until well blended. Add the extracts and beat well. Add the flour alternatively with the milk, starting and ending with the flour. Beat well after each addition. Fold in half of the cherries.
Pour the batter into the prepared pan. Bake at 300 for 90 minutes or until a wooden pick inserted in the center comes out almost clean. Cool the cake in the pan on a wire rack for 10 minutes and then invert onto a plate.
To prepare the icing, combine the cream cheese, margarine, sugar, and vanilla in a medium bowl; beat with a mixer at low speed until smooth. Spread the icing on the top and sides of cake. Sprinkle the remaining cherries and nuts and coconut if using on top.
Blueberry Jello Salad
From Hometown Recipes for the Holidays by: American Profile
One 6-ounce box black cherry jello
2 cups fresh blueberries
one 16-ounce can crushed pineapple, drained
1/2 cup sugar
one 16-ounce container sour cream
one 8-0unce package cream cheese
1 cup chopped pecans, toasted
Prepare the jello according to the package directions in a large bowl. Add the blueberries and pineapple. Pour into a 13x9 inch glass dish. Refrigerate until set.
Combine the sugar, sour cream, cream cheese, and chopped pecans in a bowl; mix well to spreading consistency. Spread over the set jello and refrigerate until ready to serve.
One 6-ounce box black cherry jello
2 cups fresh blueberries
one 16-ounce can crushed pineapple, drained
1/2 cup sugar
one 16-ounce container sour cream
one 8-0unce package cream cheese
1 cup chopped pecans, toasted
Prepare the jello according to the package directions in a large bowl. Add the blueberries and pineapple. Pour into a 13x9 inch glass dish. Refrigerate until set.
Combine the sugar, sour cream, cream cheese, and chopped pecans in a bowl; mix well to spreading consistency. Spread over the set jello and refrigerate until ready to serve.
Monday, November 17, 2008
Chocolate Peanut Butter Cake
From The Comfort Table by Katie Lee Joel
Cake:
2 sticks unsalted butter
1 cup buttermilk
1/2 cup cocoa powder
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs, lightly beaten
1 teaspoon vanilla extract
1 (18 ounce) jar creamy peanut butter (about 2 cups)
Frosting:
8 tablespoons unsalted butter
1/4 cup cocoa powder
6 tablespoons buttermilk
1 (16 ounce) package powdered sugar, sifted
For the cake:
Preheat oven to 350. Grease a 13X9X2 pan.
Place the butter, buttermilk, cocoa, and 1 cup water in a medium saucepan over medium-low heat. Stir constantly until just lightly bubbling. Be careful not to let the milk scorch. REmove from heat and set aside.
IN a large bowl, combine the flour, sugar, and baking soda. Add the eggs and vanilla and stir with a wooden spoon until smooth. Slowly pour in the chocolate mixture and mix well. Pour the batter into the baking pan and bake for about 20 minutes, until a toothpick comes out clean.
While the cake is warm, spoon the peanut butter over the top and gently spread evenly. Let the cake cool until the peanut butter is firm, about 1 hour.
For the frosting:
Place the butter, cocoa, and buttermilk in a medium saucepan over medium low heat. Stir constantly until just lightly bubbling. Remove from heat. Add powdered sugar and mix well. Pour the frosting over the peanut butter, spreading as necessary to cover the top. Let cool until the frosting is firm, about 1 hour.
Cake:
2 sticks unsalted butter
1 cup buttermilk
1/2 cup cocoa powder
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs, lightly beaten
1 teaspoon vanilla extract
1 (18 ounce) jar creamy peanut butter (about 2 cups)
Frosting:
8 tablespoons unsalted butter
1/4 cup cocoa powder
6 tablespoons buttermilk
1 (16 ounce) package powdered sugar, sifted
For the cake:
Preheat oven to 350. Grease a 13X9X2 pan.
Place the butter, buttermilk, cocoa, and 1 cup water in a medium saucepan over medium-low heat. Stir constantly until just lightly bubbling. Be careful not to let the milk scorch. REmove from heat and set aside.
IN a large bowl, combine the flour, sugar, and baking soda. Add the eggs and vanilla and stir with a wooden spoon until smooth. Slowly pour in the chocolate mixture and mix well. Pour the batter into the baking pan and bake for about 20 minutes, until a toothpick comes out clean.
While the cake is warm, spoon the peanut butter over the top and gently spread evenly. Let the cake cool until the peanut butter is firm, about 1 hour.
For the frosting:
Place the butter, cocoa, and buttermilk in a medium saucepan over medium low heat. Stir constantly until just lightly bubbling. Remove from heat. Add powdered sugar and mix well. Pour the frosting over the peanut butter, spreading as necessary to cover the top. Let cool until the frosting is firm, about 1 hour.
Pumpkin Muffins
From The Comfort Table by Katie Lee Joel
Pumpkin Muffins
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 cups sugar
1/2 cup canola oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 (15 oz) can pure pumpkin puree (not pie filling)
Preheat oven to 350. Grease a 12-cup muffin tin.
In a small bowl, mix together the flour, baking soda, cinnamon, nutmeg, and salt.
In a medium bowl, beat together the sugar, oil, eggs, and vanilla. Add the pumpkin and mix well. Add the dry ingredients and stir until just combined.
Pour the batter into the muffin tin. Bake for 20 minutes, or until a toothpick comes out clean. Let the muffin tin cool on a wire rack for 10 minutes then remove the muffins.
**She must have a huge muffin tin because I was able to make 20 muffins.
Pumpkin Muffins
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 cups sugar
1/2 cup canola oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 (15 oz) can pure pumpkin puree (not pie filling)
Preheat oven to 350. Grease a 12-cup muffin tin.
In a small bowl, mix together the flour, baking soda, cinnamon, nutmeg, and salt.
In a medium bowl, beat together the sugar, oil, eggs, and vanilla. Add the pumpkin and mix well. Add the dry ingredients and stir until just combined.
Pour the batter into the muffin tin. Bake for 20 minutes, or until a toothpick comes out clean. Let the muffin tin cool on a wire rack for 10 minutes then remove the muffins.
**She must have a huge muffin tin because I was able to make 20 muffins.
Wednesday, September 3, 2008
Chilis Chicken Enchilada Soup
1 T oil
1 pound skinless boneless chicken breasts
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
one 16 ounce box Velveeta, diced
1 tsp. salt
1 tsp. chili powder
1/2 tsp. ground cumin
Garnish
shredded cheddar
crumbled blue tortilla chips
salsa or pico de gallo
1. Add 1 T oil to a large pot over med. heat. Add chicken to pot and brown for 4-5 minutes per side. Set chicken aside.
2. Add onion and garlic to the pot and saute over med. heat for about 2 minutes, or until onion begins to become translucent. Add chicken broth.
3. Combine masa harina with 2 cups water in a med. bowl and whisk until blended. Add masa mixture to pot with onion, garlic, and broth.
4. Add remaining water, enchilada sauce, cheese, and spices to pot and bring to a boil.
5. Shred the chicken into small, bitesize pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
6. Serve soup and garnish immediately.
1 pound skinless boneless chicken breasts
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
one 16 ounce box Velveeta, diced
1 tsp. salt
1 tsp. chili powder
1/2 tsp. ground cumin
Garnish
shredded cheddar
crumbled blue tortilla chips
salsa or pico de gallo
1. Add 1 T oil to a large pot over med. heat. Add chicken to pot and brown for 4-5 minutes per side. Set chicken aside.
2. Add onion and garlic to the pot and saute over med. heat for about 2 minutes, or until onion begins to become translucent. Add chicken broth.
3. Combine masa harina with 2 cups water in a med. bowl and whisk until blended. Add masa mixture to pot with onion, garlic, and broth.
4. Add remaining water, enchilada sauce, cheese, and spices to pot and bring to a boil.
5. Shred the chicken into small, bitesize pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
6. Serve soup and garnish immediately.
Tuesday, August 5, 2008
PF Changs Orange Peel Chicken
Top Secret Restaurant Recipes Volume Two
1 T oil
2 T minced garlic
4 green onions, sliced
1 cup tomato sauce
1/2 cup water
1/4 cup sugar
2 T chili garlic sauce
1 T soy sauce
1/2 cup oil
4 skinless, boneless chicken breasts
1/2 cup cornstarch
peel from 1/4 orange, julienned into 1/8 in. strips
Prepare sauce by heating 1 T of oil in a medium saucepan over medium heat. Add garlic and green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar, chili sauce, and soy sauce and bring to a boil. Simmer 5-6 minutes or until sauce thickens, then turn off the heag.
Prepare the chicken by heating 1/2 cup oil in a wok over medium heat. Slice chicken breast into bite size pieces. Coat each piece with cornstarch. Arrange chicken on a plate until all chicken is coated. When oil in the wok is hot, add half the chicken to the oil and cook for a couple of minutes or until brown on one side, then flip. When chicken is golden brown, remove the pieces to a rack to drain. Repeat with remaining chicken. When all chicken is cooked rinse the oil out of the wok with water and place it back on the stove to heat up.
When wok is hot again add orange peel and chicken. Heat for 20-30 seconds, stirring gently. Add sauce to the pan and cook for 2 minutes. Stir the dish a couple times but do it gently so you don't knock the coating off the chicken. Cook until the sauce thickens then serve with rice on the side.
1 T oil
2 T minced garlic
4 green onions, sliced
1 cup tomato sauce
1/2 cup water
1/4 cup sugar
2 T chili garlic sauce
1 T soy sauce
1/2 cup oil
4 skinless, boneless chicken breasts
1/2 cup cornstarch
peel from 1/4 orange, julienned into 1/8 in. strips
Prepare sauce by heating 1 T of oil in a medium saucepan over medium heat. Add garlic and green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar, chili sauce, and soy sauce and bring to a boil. Simmer 5-6 minutes or until sauce thickens, then turn off the heag.
Prepare the chicken by heating 1/2 cup oil in a wok over medium heat. Slice chicken breast into bite size pieces. Coat each piece with cornstarch. Arrange chicken on a plate until all chicken is coated. When oil in the wok is hot, add half the chicken to the oil and cook for a couple of minutes or until brown on one side, then flip. When chicken is golden brown, remove the pieces to a rack to drain. Repeat with remaining chicken. When all chicken is cooked rinse the oil out of the wok with water and place it back on the stove to heat up.
When wok is hot again add orange peel and chicken. Heat for 20-30 seconds, stirring gently. Add sauce to the pan and cook for 2 minutes. Stir the dish a couple times but do it gently so you don't knock the coating off the chicken. Cook until the sauce thickens then serve with rice on the side.
Tuesday, May 13, 2008
Pizza Soup
From The Ultimate Soup Cookbook
Pizza Soup
1 teaspoon vegetable oil
1 1/4 cups sliced fresh mushrooms
1/2 cup finely chopped onion
1 can (15 oz) pizza sauce
1 cup chopped pepperoni
1 cup chopped seeded fresh tomatoes
1/2 cup cooked Italian sausage
1/4 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
shredded mozzarella cheese
Heat oil in a large saucepan over medium h eat. Add mushrooms and onion and saute until tender, about three minutes. Add 2 cups water, pizza sauce, pepperoni, tomatoes, sausage, and Italian seasoning. Bring to boil, then reduce heat, cover, and simmer, stirring occasionally, 20 minutes. Before serving, stir in Parmesan and garnish with mozzarella.
*I used a 14 1/2 ounce can of diced tomatoes undrained because I wasn't about to pay what they wanted for the fresh ones.
Pizza Soup
1 teaspoon vegetable oil
1 1/4 cups sliced fresh mushrooms
1/2 cup finely chopped onion
1 can (15 oz) pizza sauce
1 cup chopped pepperoni
1 cup chopped seeded fresh tomatoes
1/2 cup cooked Italian sausage
1/4 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
shredded mozzarella cheese
Heat oil in a large saucepan over medium h eat. Add mushrooms and onion and saute until tender, about three minutes. Add 2 cups water, pizza sauce, pepperoni, tomatoes, sausage, and Italian seasoning. Bring to boil, then reduce heat, cover, and simmer, stirring occasionally, 20 minutes. Before serving, stir in Parmesan and garnish with mozzarella.
*I used a 14 1/2 ounce can of diced tomatoes undrained because I wasn't about to pay what they wanted for the fresh ones.
Monday, March 17, 2008
Mexican Chorizo Noodle Bowl
1 pound uncooked chorizo sausage
2 cloves garlic, minced
2 (14 oz) cans chicken broth or vegetable broth
2 cups bottled salsa
1 -2 canned chipotle peppers in adobo sauce, finely chopped
1 tsp. dried oregano
1 tsp. ground cumin
10 ounces angel hair pasta
1 cup chopped zucchini
2/3 cup shredded mozzarella or adadero cheese
1/4 cup snipped fresh cilantro
Remove casing from chorizo. Crumble chorizo. In a 4-qt dutch oven cook chorizo and garlic until chorizo is brown; drain fat. Stir broth, salsa, chipotle pepper, oregano, and cumin into dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in pasta and zucchini. Simmer, uncovered, for 2-3 minutes more or until pasta is tender but still firm, stirring occasionally. Remove dutch oven from heat; stir in 1/3 cup of the cheese and cilantro. Transfer to a warm serving dish. Sprinkle with remaining 1/3 cup of cheese and garnish with additional cilantro if desired.
2 cloves garlic, minced
2 (14 oz) cans chicken broth or vegetable broth
2 cups bottled salsa
1 -2 canned chipotle peppers in adobo sauce, finely chopped
1 tsp. dried oregano
1 tsp. ground cumin
10 ounces angel hair pasta
1 cup chopped zucchini
2/3 cup shredded mozzarella or adadero cheese
1/4 cup snipped fresh cilantro
Remove casing from chorizo. Crumble chorizo. In a 4-qt dutch oven cook chorizo and garlic until chorizo is brown; drain fat. Stir broth, salsa, chipotle pepper, oregano, and cumin into dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in pasta and zucchini. Simmer, uncovered, for 2-3 minutes more or until pasta is tender but still firm, stirring occasionally. Remove dutch oven from heat; stir in 1/3 cup of the cheese and cilantro. Transfer to a warm serving dish. Sprinkle with remaining 1/3 cup of cheese and garnish with additional cilantro if desired.
Monday, March 10, 2008
Chicken Georgia
Easy! And according to my son, awesome.
Chicken Georgia
Recipe courtesy Paula Deen
See this recipe on air Friday Mar. 14 at 5:30 PM ET/PT.
Show:
Paula's Home Cooking
Episode:
Say Cheese
4 tablespoons (1/2 stick) butter
4 skinless boneless chicken breast halves
1 cup sliced fresh mushrooms
2 tablespoons minced shallots
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces grated mozzarella cheese
Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Add chicken and cook 10 minutes on each side, or until tender. Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Cook and let stand 5 minutes or until cheese melts.
Chicken Georgia
Recipe courtesy Paula Deen
See this recipe on air Friday Mar. 14 at 5:30 PM ET/PT.
Show:
Paula's Home Cooking
Episode:
Say Cheese
4 tablespoons (1/2 stick) butter
4 skinless boneless chicken breast halves
1 cup sliced fresh mushrooms
2 tablespoons minced shallots
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces grated mozzarella cheese
Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Add chicken and cook 10 minutes on each side, or until tender. Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Cook and let stand 5 minutes or until cheese melts.
Thursday, February 7, 2008
Chicken and Olive Pasta Casserole
From Emeril's Potluck by Emeril Lagasse
2 chickens (about 3 pounds each, quartered)
2 T plus 21/2 teaspoons salt
1/2 teaspoon cayenne pepper
1 pound pasta, such as angel hair or linguine, cooked and drained
1 T plus 1/2 teaspoon olive oil
6 T unsalted butter
6 T flour
2 cups chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped black olives
1/2 cup chopped green olives
1/2 teaspoon Emeril's Original Essence
2 T chopped pickled jalapenos
2 cups grated Parmesan cheese
Put the chickens in a large heavy pot with 2 T salt and the cayenne. Add enough water to cover. Bring to a boil, then reduce the heat to medium-low and cook until the chickens are very tender, about 1 hour. Remove the chickens from the pot and reserve 3 cups of the stock. Set aside.
Bring a large pot of water with 1 teaspoon salt a 1 tablespoon olive oil to a boil over high heat. Add the pasta and cook until al dente, about 7 minutes. Remove from the heat, drain, and rinse under cold water. Toss the past with the remaining 1/2 teaspoon olive oil and set aside.
When the chicken is cool, remove the meat from the bones, discarding the rest.
Preheat the oven to 350.
Combine the butter and flour in a heavy saucepan over medium heat and whisk to blend. Cook, whisking for 2 minutes. Add the onions and celeryand cook, stirring, until just soft, 2 to 3 minutes. Gradually add the reserved chicken stock and whisk to blend. Cook stirring, until smooth and slightly thickened. Add the chicken and olives and season with the remaining salt, the Essence, and the jalapenos. Remove from the heat. Add 1 cup Parmesan and stir to blend.
Spread half of the pasta in a 9X13 baking dish. Spoon half of the chicken mixture over the pasta and sprinkle with 1/2 cup of the Parmesan. Spread the remaining pasta over the Parmesan and top with the remaining chicken mixture. Sprinkle the casserole with the remaining 1/2 cup Parmesan.
Bake until bubbly and the cheese has melted, about 20 minutes. Remover from the oven and serve warm.
**I used one large can of chicken because I was too lazy to cook the whole ones.
**I also have no Essence so I just sprinkled paprika, garlic powder, onion powder, and crushed red pepper until I thought it looked good.
**I didn't have any celery so I used half a bag of frozen chopped green peppers and a teaspoon of celery salt.
2 chickens (about 3 pounds each, quartered)
2 T plus 21/2 teaspoons salt
1/2 teaspoon cayenne pepper
1 pound pasta, such as angel hair or linguine, cooked and drained
1 T plus 1/2 teaspoon olive oil
6 T unsalted butter
6 T flour
2 cups chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped black olives
1/2 cup chopped green olives
1/2 teaspoon Emeril's Original Essence
2 T chopped pickled jalapenos
2 cups grated Parmesan cheese
Put the chickens in a large heavy pot with 2 T salt and the cayenne. Add enough water to cover. Bring to a boil, then reduce the heat to medium-low and cook until the chickens are very tender, about 1 hour. Remove the chickens from the pot and reserve 3 cups of the stock. Set aside.
Bring a large pot of water with 1 teaspoon salt a 1 tablespoon olive oil to a boil over high heat. Add the pasta and cook until al dente, about 7 minutes. Remove from the heat, drain, and rinse under cold water. Toss the past with the remaining 1/2 teaspoon olive oil and set aside.
When the chicken is cool, remove the meat from the bones, discarding the rest.
Preheat the oven to 350.
Combine the butter and flour in a heavy saucepan over medium heat and whisk to blend. Cook, whisking for 2 minutes. Add the onions and celeryand cook, stirring, until just soft, 2 to 3 minutes. Gradually add the reserved chicken stock and whisk to blend. Cook stirring, until smooth and slightly thickened. Add the chicken and olives and season with the remaining salt, the Essence, and the jalapenos. Remove from the heat. Add 1 cup Parmesan and stir to blend.
Spread half of the pasta in a 9X13 baking dish. Spoon half of the chicken mixture over the pasta and sprinkle with 1/2 cup of the Parmesan. Spread the remaining pasta over the Parmesan and top with the remaining chicken mixture. Sprinkle the casserole with the remaining 1/2 cup Parmesan.
Bake until bubbly and the cheese has melted, about 20 minutes. Remover from the oven and serve warm.
**I used one large can of chicken because I was too lazy to cook the whole ones.
**I also have no Essence so I just sprinkled paprika, garlic powder, onion powder, and crushed red pepper until I thought it looked good.
**I didn't have any celery so I used half a bag of frozen chopped green peppers and a teaspoon of celery salt.
Tuesday, September 25, 2007
Berry Cookie Cobbler
From Sandra Lee's Semi Homemade Cookbook
This is the best and easiest cobbler I have ever made. My husband prefers it over my mother's now, but don't tell her. We eat this at least once a week.
Berry Cookie Cobbler
2 bags (12 ounces each) frozen mixed berries, thawed
1 container (21-ounce) apple pie filling
1/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 roll (18-ounce) prepared sugar cookie dough
Vanilla ice cream
Preheat oven to 350 degrees.
In a large bowl, mix berries, apple filling, sugar, and cinnamon. Transfer fruit mixture to an 8 by 8 by 2-inch baking dish. Crumble cookie dough over fruit, covering thickly and completely. Bake uncovered until cookie crust is golden and crisp, and juices bubble thickly, about 45 minutes. Serve warm with ice cream.
*I use one 16 ounce bag of berries because frozen berries are expensive.
*I used a can of cherry pie filling once because that was all I had and I think I liked it better that way.
*I use pumpkin pie spice in place of the cinnamon and omit the ice cream altogether. We just aren't ice cream people.
This is the best and easiest cobbler I have ever made. My husband prefers it over my mother's now, but don't tell her. We eat this at least once a week.
Berry Cookie Cobbler
2 bags (12 ounces each) frozen mixed berries, thawed
1 container (21-ounce) apple pie filling
1/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 roll (18-ounce) prepared sugar cookie dough
Vanilla ice cream
Preheat oven to 350 degrees.
In a large bowl, mix berries, apple filling, sugar, and cinnamon. Transfer fruit mixture to an 8 by 8 by 2-inch baking dish. Crumble cookie dough over fruit, covering thickly and completely. Bake uncovered until cookie crust is golden and crisp, and juices bubble thickly, about 45 minutes. Serve warm with ice cream.
*I use one 16 ounce bag of berries because frozen berries are expensive.
*I used a can of cherry pie filling once because that was all I had and I think I liked it better that way.
*I use pumpkin pie spice in place of the cinnamon and omit the ice cream altogether. We just aren't ice cream people.
Thursday, March 22, 2007
Fudge Pie
I tried this one yesterday. So easy and so good.
Old-Fashioned Fudge Pie
Recipe courtesy Paula Deen
See this recipe on air Friday Mar. 23 at 1:00 PM ET/PT.
Show:
Paula's Home Cooking
Episode:
Chocolate Fever
2 squares (2-ounces) semisweet chocolate
1/2 cup (1 stick) butter
1 cup sugar
2 eggs, beaten
1 (9-inch) unbaked pie crust
Preheat oven to 375 degrees F.
Melt the chocolate and butter together in a heavy saucepan over low heat. Remove the pan from the heat and add the sugar, then the eggs; beat well. Pour the filling into the pie crust and bake for 25 minutes or until just set. Serve warm or cold, with ice cream or whipped cream
**I used 2 ounces of semisweet chocolate chips.
Old-Fashioned Fudge Pie
Recipe courtesy Paula Deen
See this recipe on air Friday Mar. 23 at 1:00 PM ET/PT.
Show:
Paula's Home Cooking
Episode:
Chocolate Fever
2 squares (2-ounces) semisweet chocolate
1/2 cup (1 stick) butter
1 cup sugar
2 eggs, beaten
1 (9-inch) unbaked pie crust
Preheat oven to 375 degrees F.
Melt the chocolate and butter together in a heavy saucepan over low heat. Remove the pan from the heat and add the sugar, then the eggs; beat well. Pour the filling into the pie crust and bake for 25 minutes or until just set. Serve warm or cold, with ice cream or whipped cream
**I used 2 ounces of semisweet chocolate chips.
Wednesday, March 21, 2007
Three Chocolate Cookies
As promised....I just pasted it from the Food Network website.
Three Chocolate Cookies
Recipes courtesy Paula Deen
See this recipe on air Friday Mar. 23 at 1:00 PM ET/PT.
Show:
Paula's Home Cooking
Episode:
Chocolate Fever
1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
3/4 cup sugar
1 3/4 cups firmly packed brown sugar
3 large eggs
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 (12-ounce) package semisweet chocolate morsels
1 cup milk chocolate morsels
3 (1-ounce) squares bittersweet chocolate, chopped
1 cup almond brickle chips
Preheat oven to 375 degrees F. Lightly grease baking sheets.
With an electric mixer, beat butter and shortening at medium speed until creamy; gradually add sugars, beating until fluffy. Add eggs and vanilla, beating well.
In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chocolate morsels and almond brickle chips. Drop cookies by 1/4 cupfuls about 3-inches apart onto prepared baking sheets. Bake for 11 to 12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool.
Three Chocolate Cookies
Recipes courtesy Paula Deen
See this recipe on air Friday Mar. 23 at 1:00 PM ET/PT.
Show:
Paula's Home Cooking
Episode:
Chocolate Fever
1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
3/4 cup sugar
1 3/4 cups firmly packed brown sugar
3 large eggs
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 (12-ounce) package semisweet chocolate morsels
1 cup milk chocolate morsels
3 (1-ounce) squares bittersweet chocolate, chopped
1 cup almond brickle chips
Preheat oven to 375 degrees F. Lightly grease baking sheets.
With an electric mixer, beat butter and shortening at medium speed until creamy; gradually add sugars, beating until fluffy. Add eggs and vanilla, beating well.
In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chocolate morsels and almond brickle chips. Drop cookies by 1/4 cupfuls about 3-inches apart onto prepared baking sheets. Bake for 11 to 12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool.
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