Sunday, December 16, 2007
2 quarts Apple Cider
2 cups Pineapple Juice
2 cups Orange Juice
1/2 cup lemon juice
1/2 cup sugar
1/2-1 teaspoon of ground cinnamon
1/2-1 teaspoon of ground cloves
(The recipe did call for 2-3 sticks of cinnamon and 12 whole cloves, but I substituted the ground stuff)
I put it in my crock pot on low about 4 hours before I planned to serve it. The recipe did say to bring it to a boil first, but I imagine it would be just for the benefit of the whole spices if you were using those.
Friday, September 21, 2007
1 1/2 pounds ground beef
1 Small onion, chopped
1 can tomato sauce (29 oz.)
1 can peeled whole tomatoes (14 ½ oz.)
1/2 teaspoon Cinnamon
1/2 teaspoon Allspice
1 tsp. Salt
1/2 teaspoon Pepper
1 1/2 tablespoons Chili powder
1 tbsp white vinegar
1 clove garlic
3 bay leaves
Cheddar cheese block, finely shredded
Brown meat. Add onions to the meat. Cook 3-5 minutes. Drain grease. Place meat and onions in a large pan or crock-pot. Add rest of ingredients. Cook slowly 4-5 hours, covered. Remove bay leaves and garlic before serving. Serve on a bed of spaghetti and top with grated cheddar cheese and oyster crackers.
1 cup onion, chopped
1 clove garlic, chopped
1/4 cup butter
1/2 cup flour
2 1/2 cups milk
3/4 cup cream of coconut
2 tablespoons curry powder
3 cubes chicken bouillon
1/4 cup lemon juice
1 cooked chicken, shredded (1 rotisserie chicken = 3 cups)
1. In a large skillet, cook onion and garlic in butter until tender. Stir in flour. Gradually add milk, stirring until smooth. Add coconut, curry and bouillon. Cook over medium heat until thickened. Add lemon juice. Reduce heat and simmer 10 minutes. Add chicken and cook 10 more minutes.
2. Serve with rice over condiments (toasted flake coconut, cashews, raisins).
Serving Ideas: Serve with rice over condiments (toasted flake coconut, cashews, raisins).
Wednesday, September 19, 2007
This is so good and it is SO EASY TO MAKE!
1 14 oz. can beef broth
3 pounds boneless pork ribs
1 18 oz. bottle BBQ sauce (we likeFamous Dave's Sweet n Sassy)
12 Hamburger Buns
Pour can of broth into slow cooker, add meat. Cook on high for 4 hours or until shreds easily.
Remove meat, shred with two forks. Combine with BBQ sauce and bake at 350 for 30 minutes.
Cool and freeze in bags. Serves 12.
4 - large whole boneless skinless chicken breasts
4 eggs combine w/ 1t salt and ¼ t pepper
4 C dry bread crumbs – season w/ parmesan cheese
8T olive oil
8T unsalted butter
4C Italian tomato sauce (pre-mixed sauces are good)
1 pound grated mozzarella cheese
1. Preheat oven to 400 degrees F
2. Slice chicken breasts in half
3. Dip chicken in eggs and then coat w/ bread crumbs
4. Sautee chicken in olive oil and butter until brown
5. Coat bottom of a baking dish with tomato sauce, add chicken cutlets, and then cover w/ tomato sauce.
6. Add parmesan cheese over the sauce and bake for about 20 minutes.
7. Add mozzarella cheese to top of the dish and bake for 10 minutes or so until cheese is melted.
8. Cool and freeze. Reheat chicken mixture and serve over fresh spaghetti.
1 pound ground round
1 (26-ounce) jar low-fat spaghetti sauce
1 (16-ounce) carton fat-free cottage cheese
2 tablespoons grated Parmesan cheese
1 (8-ounce) package precooked lasagna noodles
1 cup (4 ounces) preshredded reduced-fat mild cheddar cheese
Chopped fresh parsley (optional)
Preheat oven to 350°.
Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, and return meat to pan.
Add sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Combine cottage and Parmesan cheeses in a bowl; set aside.
Spread 1/2 cup meat mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over meat mixture;
top with half of cottage cheese mixture, 1 cup meat mixture, and 1/3 cup cheddar cheese. Repeat layers, ending with noodles.
Spread remaining meat mixture over noodles. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with 1/3 cup cheddar cheese, and
bake 5 more minutes or until cheese melts. Cool and Freeze. Serves 8
1 large onion, diced
1 pound smoked sausage, cut into 1/4-inch slices
1 tablespoon olive oil
4 cups chopped cooked chicken
3 cups uncooked long-grain rice
2 (10 1/2-ounce) cans French onion soup, undiluted
1 (14 1/2-ounce) can chicken broth
1 (14 1/2-ounce) can beef broth
2 to 3 teaspoons Creole seasoning
Sauté first 3 ingredients in hot oil in a Dutch oven 4 to 5 minutes or
until sausage is browned. Stir in chicken and next 6 ingredients.
Bake, covered, at 350° for 40 minutes, stirring after 30 minutes. Serves 4-6
11 medium red potatoes
4 cloves garlic -- minced
2 tablespoons butter
2/3 cup fat free milk, ,warmed
3/4 teaspoon salt
1/3 cup and teapsoons Parmesan cheese
Place potatoes and garlic in a large saucepan; cover with water.
Bring to a boil. Reduce heat.
Cover and simmer for 20-25 minutes or until tender.
Drain well. Add the butter, salt, milk and mash. Stir in cheese. Freeze.Serves 8
1 (12 oz) package jumbo shells
1 1/2 pounds sirloin
2 egg whites
1/4 cup parmesan cheese
1/4 cup italian bread crumbs
1 tablespoon parsley
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1 1/2 (8 oz) packages mozzerella cheese
For Tomato Sauce:
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 cups tomato juice
1 (6-ounce) can tomato paste
1/2 teaspoon sugar
Salt and pepper to taste
For Tomato Sauce:
In skillet, saute onion in olive oil until tender. Add remaining ingredients; simmer 10 minutes.
Cook pasta shells. Cook sirloin, add egg whites, parmesan cheese and
1/2 package mozzerella, crumbs, seasonings.
Pour half the sauce in a baking dish.
Stuff shells with filling. Arrange shells in dish and cover with remaining sauce.
Freeze. Bake at 350 for 25-30 minutes then add mozzerella cheese and
bake an add'l 10 minutes.
|4 Tbsp. yeast|
|4 c tepid water (90*)|
|4 Tbsp. sugar|
|1 c oil|
|2 tsp. salt|
|12 cups flour|
|6 cloves crushed garlic|
|8 cups mozzerella cheese|
|4 cans pizza sauce|
|2 packages mushrooms or your favorite topping |
|Dissolve yeast in water and add sugar. Wait a few minutes then add oil |
and salt and garlic.Mix in 3 cups flour and mix about 10 min
|till it leaves the side of the mixer bowl. Add remaining flour with dough hook |
or by hand. Knead until smooth. Section and place in freezer bags.
|To BAKE OPTION #1: Remove from freezer and place dough into greased |
bowl. Cover with towel and allow to thaw and rise for 3 - 6 hours.
|Allow to rise twice in the bowl. Punch down. Oil baking sheets using fingers |
press out to edges.Poke crust with forks. (You can use a pie pan to make deep dish
or a round pizza pan for a thinner crust. Both turned out good for us)
|Serving Size- 16 (2 pieces each). Let rise a bit and top. Bake at 425* |
for 20 min.
Monday, August 13, 2007
2 1/2 cups all purpose flour
1 tablespoon + 1 teaspon baking powder
3/4 teaspoon salt
1 1/2 tablespoons sugar
2 large eggs, beaten
2 1/2 cups milk
3/4 cup vegetable oil
1.Combine dry ingredients in a large bowl.
2.Combine eggs, milk and oil. Add to flour mixture, stirring with a wire whisk just until dry ingredients are moistened.
3.Cook in preheated, oiled, waffle iron until golden
Monday, July 23, 2007
Categories : Pasta
12 lasagna noodles -- cooked, drained
2 cups cottage cheese
1 1/2 cups mozzarella cheese -- shredded
1/2 cup parmesan cheese
2 tablespoons parsley -- chopped
32 ounces spaghetti sauce
2 cups mozzarella cheese -- shredded
Mix cottage cheese, 1-1/2 cup mozzarella and parmesan cheese with eggs and parsley.
Place one lasagna noodle on work surface.
Spread 1/3 cup cheese mixture on noodle evenly.
Roll up tightly like a pinwheel.
Place seamside down in baking pan, that has 2 cup of
spaghetti sauce in bottom.
Continue until with remaining ingredients.
Cover rolls with remaining sauce and sprinkle with additional mozzarella
Bake, covered, 350 degrees 1 ½ hours
* Lasagna Noodles come 16 per pkg
* Don't drain noodles, as they will stick together
* Use less than 1/4 cup filling or make slightly more filling
Categories : Main Dish
4 pounds chuck roast -- boneless
2 tablespoons oil
4 small onions -- sliced
2 teaspoons salt
2 teaspoons pepper
2 teaspoons cumin seeds
2 cans green chilis -- peeled and diced (4.5 oz cans)
1 can canned tomatoes -- diced and peeled (14.5 oz can)
8 large tortillas -- 10-12 inch size
1 pound Cheddar cheese -- shredded
4 cups enchilada sauce -- Green or red
Brown roast on all sides in oil in saucepan. Place roast in slow cooker
Add remaining ingredients except tortillas, cheese and sauce
Cover. Cook on High 4-5 hours
Shred meat with fork and return to slow cooker
Warm tortillas in oven. Heat enchilada sacue. Fill each tortilla with 3/4
cup beef mixture and 1/2 cup cheese. Roll up and serve with sauce.
"Fix It and Forget It Cookbook"
1 lb spaghettini -- (get the thinnest spaghetti you can find)
1/2 cup soy sauce
1/4 cup sesame oil
1/3 cup sugar
3 scallions -- thinly sliced
1/4 cup sesame seeds
1/4 cup soy sauce
1/4 cup teriyaki sauce
2 cloves garlic -- minced
1/4 cup brown sugar
1 teaspoon ginger -- fresh chopped (or 1/4 teaspoon dried)
4 chicken breasts -- boneless, skinless
sesame oil -- for sauteeing
First make the sesame noodes: Cook the spaghetti according to package
Drain (I also rinse).
In a jar, add the soy sauce, sesame oil and the sugar.
Shake until well blended and the sugar has dissolved.
Pour this over the pasta.
Toss with scallions and sprinkle with the sesame seeds.
Set aside while you marinate and then cook the chicken.
Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic,
brown sugar and the ginger.
Make sure the sugar has pretty much dissolved.
Add the chicken, making sure it's all coated with the sauce.
Cover and stick in the fridge for 2-3 hours.
Remove the chicken from the marinade, and toss out the marinade left at
the bottom of the bowl.
Heat the sesame oil in a large non-stick pan.
Add the chicken in batches and saute for about 10 minutes, or until done,
adding more sesame oil as needed.
Remove the chicken from the pan and let cool slightly.
Slice the chicken diagonally into thin strips.
Serve the chicken over the sesame noodles.
Stand back and watch your guests/children/loved ones inhale this dish.
"This has to be one of the most amazing chicken dishes I have ever
made or eaten. It's really scary to watch people just attack this dish
and practically inhale it in one breath. Brush up on your Heimlich
Maneuver, people do get a little over-enthusiastic"
Categories : Soup/Stew
1 medium zucchini -- chopped
1 medium onion -- chopped
2 tablespoons parsley -- minced
1 teaspoon dried basil
1/3 cup butter
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 chicken bouillon cubes
1 teaspoon lemon juice
1 can diced tomatoes -- undrained (14-1/2 ounces)
12 ounces evaporated milk -- (12 ounces)
10 ounces frozen corn -- (10 ounces)
1/4 cup Parmesan cheese -- grated
2 cups cheddar cheese -- Shredded
1 Pinch sugar -- optional
In a Dutch oven or soup kettle, saute the zucchini, onion, parsley and
basil in butter until vegetables are tender. Stir in flour, salt and
pepper. Gradually stir in water. Add the bouillon and lemon juice; mix
well. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and
simmer for 5 minutes or until corn is tender.
Just before serving, add cheeses; stir until melted. Add sugar and garnish
with parsley if desired.
Serving Size : 6
Categories : Pasta
6 ounces spaghetti
2 tablespoons butter
2 eggs -- beaten
1/2 cup Parmesan cheese -- grated
1 cup cottage cheese
1 pound ground beef
1/2 cup onion -- chopped and blanched
1/4 cup sweet red pepper -- OPTIONAL chopped and blanched
8 ounces tomatoes, canned -- (8 ounces) cut up
6 ounces tomato paste -- (6 ounces)
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1/2 cup mozzarella cheese -- shredded
Cook spaghetti according to package directions; drain and place in bowl.
Add butter, eggs and Parmesan cheese; mix well.
Spread over the bottom and up the sides of a greased 10-in. deep-dish pie plate.
Spoon cottage cheese into crust; set aside. In a skillet, brown beef, onion and red pepper until beef is browned; drain.
Stir in tomatoes, tomato paste, sugar, oregano and garlic salt.
Spoon over cottage cheese.
Bake, uncovered, at 350° for 20 minutes.
Sprinkle with mozzarella cheese; return to the oven for 5 minutes or until cheese is melted. Cut into wedges.
Categories : Crock Pot, Ham/Pork
6 pork chops -- boneless
1 can cream of mushroom soup
3/4 cup White wine
4 ounces mushrooms, canned -- sliced
2 tablespoons tapioca -- quick cooking
2 teaspoons worcestershire sauce
1 teaspoon beef bouillon granules
1/2 clove garlic -- minced
1/4 teaspoon dried thyme
Place pork chops in slow cooker
Combine remaining ingredients and pour over pork chops
Cook on Low 8-10 hours or on High 4.5 - 5 hours
Serve over rice
"Fix It and Forget It Cookbook"
Categories : Side Dish
1/2 cup vegetable oil
10 cloves garlic -- finely chopped
4 cups jasmine rice -- cooked and chilled
2 tablespoons white sugar
2 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon green onion -- chopped
1 teaspoon green onion -- chopped
1/4 cup basil leaves -- fresh
1/2 cup chopped fresh cilantro
2 tbp cilantro -- chopped, fresh
- Heat the oil in a wok or large skillet, over medium-high heat.
- Fry the garlic until golden
- Add the rice, sugar, fish sauce, and soy sauce.
- Cook over medium heat, stirring gently.
- When the mixture is well blended, stir in the green onions, basil, and cilantro.
* Beef Enchiladas
* Easy Lasagna Rolls
* Pork Chops with Mushroom Sauce
* Spaghetti Pie
* Zucchini Garden Chowder
* Angel Chicken Pasta
* Funky Chicken with Sesame Noodles
* Cilantro Rice
- everything was doubled except for the Beef Enchiladas
- shopping list generated by MasterCook, sorted by store location
brown sugar -- (1/2 cup, baking products)
evaporated milk -- (24 ounces, baking products)
sugar -- (3/4 cup, baking products)
white wine -- (2 1/2 cups, beer and wine)
canned mushrooms -- (8 ounces, canned vegetables)
canned tomatoes -- (1 can, canned vegetables)
canned tomatoes -- (16 ounces, canned vegetables)
Worcestershire sauce -- (4 teaspoons, condiments)
oil -- (2 tablespoons, cooking oils/shortening)
sesame oil -- (1/2 cup, cooking oils/shortening)
sesame oil -- (cooking oils/shortening)
vegetable oil -- (1 cup, cooking oils/shortening)
butter -- (1 3/8 cups, dairy products)
cheddar cheese -- (1 pound, dairy products)
cheddar cheese -- (4 cups, dairy products)
cottage cheese -- (1 1/2 quarts, dairy products)
cream cheese with chives and onions -- (8 ounces, dairy products)
eggs -- (8 , dairy products)
mozzarella cheese -- (2 quarts, dairy products)
Parmesan cheese -- (2 1/2 cups, dairy products)
rice -- (dried beans and rice)
all-purpose flour -- (2/3 cup, flours)
frozen corn -- (20 ounces, frozen vegetables)
tapioca -- (4 tablespoons, grain products)
chicken breast halves -- (12 , meat and poultry)
chicken breasts -- (8 , meat and poultry)
chuck roast -- (4 pounds, meat and poultry)
ground beef -- (2 pound, meat and poultry)
pork chops -- (12 , meat and poultry)
enchilada sauce -- (4 cups, Mexican food products)
tortillas -- (8 large, Mexican food products)
sesame seeds -- (1/2 cup, nuts and seeds)
fish sauce -- (4 tablespoons, Oriental food products)
soy sauce -- (1 3/4 cups, Oriental food products)
teriyaki sauce -- (1/2 cup, Oriental food products)
angel hair pasta -- (2 pound, pasta)
lasagna noodles -- (24 , pasta)
spaghetti -- (12 ounces, pasta)
spaghetti sauce -- (64 ounces, pasta)
spaghettini -- (2 lb, pasta)
fresh basil leaves -- (1/2 cup, produce)
fresh cilantro -- (1 cup, produce)
garlic -- (25 cloves, produce)
green onions -- (2 2/3 tablespoons, produce)
lemon juice -- (2 teaspoon, produce)
onions -- (4 small, produce)
onions -- (1 cup, produce)
onions -- (2 medium, produce)
parsley -- (1/2 cup, produce)
scallions -- (6 , produce)
sweet red peppers -- (1/2 cup, produce)
tomatoes -- (2 can, produce)
zucchini -- (2 medium, produce)
beef bouillon granules -- (2 teaspoon, soups and gravies)
chicken bouillon cubes -- (6 , soups and gravies)
cream of mushroom soup -- (2 can, soups and gravies)
golden mushroom soup -- (2 can, soups and gravies)
cilantro -- (4 tbp, spices and seasonings)
cumin seed -- (2 teaspoons, spices and seasonings)
dried basil -- (2 teaspoon, spices and seasonings)
dried oregano -- (2 teaspoon, spices and seasonings)
dried thyme -- (1/2 teaspoon, spices and seasonings)
dry italian-style salad dressing mix -- (2 package, spices and seasonings)
garlic salt -- (1 teaspoon, spices and seasonings)
ginger -- (2 teaspoon, spices and seasonings)
pepper -- (2 1/2 teaspoons, spices and seasonings)
salt -- (1 1/3 tablespoons, spices and seasonings)
tomato paste -- (12 ounces, tomato sauces)
green chilis -- (2 cans)
jasmine rice -- (8 cups)
water -- (6 cups)
white sugar -- (4 tablespoons)