1 cup butter
2 cups granulated sugar
3 eggs
3 teaspoons vanilla extract
2 cups milk
2-1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
Preheat oven to 350 degrees.
Sift together flour, cocoa, baking soda and salt. Set aside.
Cream together butter and granulated sugar. Add eggs and mix well. Stir in vanilla extract. Alternate milk and flour mixture until everything is mixed, batter will resemble chocolate mousse. Bake 13"x9" pan for 35-40 minutes until toothpick inserted in cake comes out clean.
Thursday, December 31, 2009
Sunday, November 29, 2009
Chicken and Dumplings
3 cups milk
2 cups frozen green peas and carrots
2 cups cut-up cooked chicken
2 cans (10 3/4 ounces) condensed creamy chicken mushroom soup
2 cups baking mix (Bisquick, Jiffy, Pioneer Brand, etc)
2/3 cup milk
Paprika
Heat milk, peas and carrots, chicken and soup to boiling in large pot, stirring frequently.
Stir baking mix and 2/3 cup milk until soft dough forms. Drop dough by spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
Also works well with leftover turkey.
2 cups frozen green peas and carrots
2 cups cut-up cooked chicken
2 cans (10 3/4 ounces) condensed creamy chicken mushroom soup
2 cups baking mix (Bisquick, Jiffy, Pioneer Brand, etc)
2/3 cup milk
Paprika
Heat milk, peas and carrots, chicken and soup to boiling in large pot, stirring frequently.
Stir baking mix and 2/3 cup milk until soft dough forms. Drop dough by spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
Also works well with leftover turkey.
Wednesday, November 11, 2009
Spanish Rice
I also found this wonderful Spanish Rice Recipe at the same site I found the Enchilada Sauce Recipe. The original recipe can be found here. I made the following changes, used 2-1/2 cups of chicken broth and one 8 oz can of tomato sauce instead of tomato puree. I omitted the peas as we just are not big fans of them. I also used an orange bell pepper this time, but a red or green would be more aesthetically pleasing.
* 12 inch frying pan, with tight fitting lid
* 2 cups long grain white rice
* 1/4 cup canola oil
* 1 yellow onion cut into 1 inch chunks
* 1 bell pepper any color, cut into 1 inch pieces
* 3 cloves of garlic, minced or 3 heaping tsp garlic powder
* 3/4 cup tomato puree
* 2 tsp sea salt
* 2 3/4 cups of chicken broth
* 3/4 cup of frozen peas
Directions:
Add the oil to the pan and put heat on to medium high. Add the rice and saute until golden brown approximately 10 - 15 minutes. Then add the onion and bell pepper and saute another 5 - 10 minutes.
The important thing is to make sure the rice is toasted to a nice golden brown.
Using a garlic press, add the minced fresh garlic by squeezing the press and cutting off the garlic as it comes out, with a knife.
Continue to saute for an additional 3 minutes. You will notice a wonderful garlic aroma.
Add the tomato puree, chicken broth and salt. Stir and turn heat up to high. Bring to a full boil while stirring. Continue to boil for 2 minutes. Reduce heat to low, cover and simmer for 20 minutes.
* 12 inch frying pan, with tight fitting lid
* 2 cups long grain white rice
* 1/4 cup canola oil
* 1 yellow onion cut into 1 inch chunks
* 1 bell pepper any color, cut into 1 inch pieces
* 3 cloves of garlic, minced or 3 heaping tsp garlic powder
* 3/4 cup tomato puree
* 2 tsp sea salt
* 2 3/4 cups of chicken broth
* 3/4 cup of frozen peas
Directions:
Add the oil to the pan and put heat on to medium high. Add the rice and saute until golden brown approximately 10 - 15 minutes. Then add the onion and bell pepper and saute another 5 - 10 minutes.
The important thing is to make sure the rice is toasted to a nice golden brown.
Using a garlic press, add the minced fresh garlic by squeezing the press and cutting off the garlic as it comes out, with a knife.
Continue to saute for an additional 3 minutes. You will notice a wonderful garlic aroma.
Add the tomato puree, chicken broth and salt. Stir and turn heat up to high. Bring to a full boil while stirring. Continue to boil for 2 minutes. Reduce heat to low, cover and simmer for 20 minutes.
New Enchilada Sauce Recipe
I found the best Enchilada Sauce recipe today. It turned out wonderfully. I got it here.
* 2 cups chicken broth
* 4 Tbs Gebhardt Chili Powder
* 1 tsp. ground cumin
* 2 heaping tsp. garlic powder (with no salt added)
* 3/4 tsp. salt
* 1 pinch ground cinnamon (less than 1/16 tsp.)
* 1/3 tsp. sugar
* 5 Tbs. cold water
* 5 Tbs. white flour
Directions:
In a 2 quart sauce pan add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chili powder).
Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes.
Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce.
While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl.
With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.
After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.
After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling.
Turn off the heat, this enchilada sauce recipe is done.
You will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.
As you can see, this enchilada sauce recipe is very quick to make.
* 2 cups chicken broth
* 4 Tbs Gebhardt Chili Powder
* 1 tsp. ground cumin
* 2 heaping tsp. garlic powder (with no salt added)
* 3/4 tsp. salt
* 1 pinch ground cinnamon (less than 1/16 tsp.)
* 1/3 tsp. sugar
* 5 Tbs. cold water
* 5 Tbs. white flour
Directions:
In a 2 quart sauce pan add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chili powder).
Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes.
Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce.
While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl.
With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.
After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.
After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling.
Turn off the heat, this enchilada sauce recipe is done.
You will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.
As you can see, this enchilada sauce recipe is very quick to make.
Saturday, November 7, 2009
Wheat Free Lab Approved Dog Carrot Cookies
1 lb. baby carrots
water
3 eggs
3 tablespoons minced garlic
1/4 cup olive oil
1 teaspoon salt
3 cups rye flour
2 cups old fashioned oatmeal
Place carrots in pan, cover with water and boil until soft enough to puree in blender. Put carrots and enough water to blend to get 3 cups of carrot puree. Let cool.
Mix carrots, egg, garlic and olive oil. Add salt, flour and oatmeal.
Spoon by tablespoonful onto greased cookie sheet. Flatten to size you would like (can also cook as dough balls, but they take longer to bake). Bake at 300 for 30 minutes. Longer for crisper cookies (my lab is elderly so I made these slightly soft).
Yield: Approximately 80 cookies
water
3 eggs
3 tablespoons minced garlic
1/4 cup olive oil
1 teaspoon salt
3 cups rye flour
2 cups old fashioned oatmeal
Place carrots in pan, cover with water and boil until soft enough to puree in blender. Put carrots and enough water to blend to get 3 cups of carrot puree. Let cool.
Mix carrots, egg, garlic and olive oil. Add salt, flour and oatmeal.
Spoon by tablespoonful onto greased cookie sheet. Flatten to size you would like (can also cook as dough balls, but they take longer to bake). Bake at 300 for 30 minutes. Longer for crisper cookies (my lab is elderly so I made these slightly soft).
Yield: Approximately 80 cookies
Stuffed Mushrooms
8 oz container whole mushrooms
1 bunch green onions
2 Tbsp butter
1 Tsp Worchestershire Sauce
1/4 c bread crumbs
1/4 c parmesan cheese
Salt & Pepper
2 Tbsp water
Preheat oven to 350. Clean and stem mushrooms. Place mushroom caps in baking dish and lightly salt. Chop stems and green onions, saute in butter until soft. Add Worchestershire sauce, bread crumbs, parmesan cheese, salt & pepper. Place small mounds of stuffing in mushroom caps. Add 2 Tbsp water to baking dish (I assume this is to keep them from drying out, it was in all the recipes I found). Bake for 20 minutes. Attempt to share with the others in your household. This part is difficult because these are so yummy.
1 bunch green onions
2 Tbsp butter
1 Tsp Worchestershire Sauce
1/4 c bread crumbs
1/4 c parmesan cheese
Salt & Pepper
2 Tbsp water
Preheat oven to 350. Clean and stem mushrooms. Place mushroom caps in baking dish and lightly salt. Chop stems and green onions, saute in butter until soft. Add Worchestershire sauce, bread crumbs, parmesan cheese, salt & pepper. Place small mounds of stuffing in mushroom caps. Add 2 Tbsp water to baking dish (I assume this is to keep them from drying out, it was in all the recipes I found). Bake for 20 minutes. Attempt to share with the others in your household. This part is difficult because these are so yummy.
Hershey's 5 Minute Fudge Brownies
This recipe used to be on the back of the cocoa can.
¾ c Hershey’s baking cocoa
½ tsp baking soda
2/3 c vegetable oil
½ c boiling water
2 c sugar
2 eggs
1 1/3 c flour
1 tsp vanilla extract
¼ tsp salt
Stir the cocoa and baking soda together. Blend in 1/3 c vegetable oil and add the boiling water. Stir until mixture thickens. Stir in sugar, eggs and remaining oil until smooth. Add flour, vanilla extract and salt; blend well. Pour into a lightly greased 13” x 9” pan and bake at 350 degrees for 35-40 minutes or pour into two 8” square pans and bake at same temperature for 30-32 minutes.
¾ c Hershey’s baking cocoa
½ tsp baking soda
2/3 c vegetable oil
½ c boiling water
2 c sugar
2 eggs
1 1/3 c flour
1 tsp vanilla extract
¼ tsp salt
Stir the cocoa and baking soda together. Blend in 1/3 c vegetable oil and add the boiling water. Stir until mixture thickens. Stir in sugar, eggs and remaining oil until smooth. Add flour, vanilla extract and salt; blend well. Pour into a lightly greased 13” x 9” pan and bake at 350 degrees for 35-40 minutes or pour into two 8” square pans and bake at same temperature for 30-32 minutes.
Mom's Apple Crisp
1 qt apples, peeled, cored and sliced
2/3 c brown sugar
½ c flour
½ c oats
¾ tsp cinnamon
¾ tsp nutmeg
1/3 stick of butter
Place apple slices in 8” square baking dish. Mix other ingredients and sprinkle over apples. Bake 30-35 minutes at 375 degrees.
2/3 c brown sugar
½ c flour
½ c oats
¾ tsp cinnamon
¾ tsp nutmeg
1/3 stick of butter
Place apple slices in 8” square baking dish. Mix other ingredients and sprinkle over apples. Bake 30-35 minutes at 375 degrees.
Mom's Sugar Cookies
2 c baking mix (Bisquick, Jiffy, etc)
2/3 c sugar
1/3 c milk
5 Tbsp oil
1 egg
1 tsp vanilla extract
Preheat oven to 350 degrees. Grease baking sheet.
Mix all ingredients until well blended. Drop by tablespoonsful onto cookie sheet. Bake 8-10 minutes. Sprinkle with sugar.
2/3 c sugar
1/3 c milk
5 Tbsp oil
1 egg
1 tsp vanilla extract
Preheat oven to 350 degrees. Grease baking sheet.
Mix all ingredients until well blended. Drop by tablespoonsful onto cookie sheet. Bake 8-10 minutes. Sprinkle with sugar.
Chewy Chocolate Cookies
1 ¼ c butter, softened
2 cups sugar
2 eggs
2 tsp vanilla extract
¾ c cocoa
1 tsp baking soda
½ tsp salt
2 c flour
2 cups chocolate chips or nuts, optional
Cream butter and sugar. Add eggs and vanilla; blend well. Combine flour, cocoa, baking soda and salt. Gradually blend into creamed mixture. Add chocolate chips and nuts. Drop by teaspoonful onto an ungreased cookie sheet. Bake at 350 degrees for 8-9 minutes. (Do not overbake, cookies will be soft. They will puff during baking and flatten during cooling.) Cool on cookie sheet until set, about 1 minute. Remove to rack to cool completely.
2 cups sugar
2 eggs
2 tsp vanilla extract
¾ c cocoa
1 tsp baking soda
½ tsp salt
2 c flour
2 cups chocolate chips or nuts, optional
Cream butter and sugar. Add eggs and vanilla; blend well. Combine flour, cocoa, baking soda and salt. Gradually blend into creamed mixture. Add chocolate chips and nuts. Drop by teaspoonful onto an ungreased cookie sheet. Bake at 350 degrees for 8-9 minutes. (Do not overbake, cookies will be soft. They will puff during baking and flatten during cooling.) Cool on cookie sheet until set, about 1 minute. Remove to rack to cool completely.
Mom's Carrot Cookies
1 c sugar
½ c butter
3 eggs
½ tsp salt
1 tsp vanilla extract
2 cans baby food carrots
2 ½ c flour
1 tsp baking soda
1 tsp baking powder
1 c chopped nuts, optional
Mix in order given. Drop by teaspoons on greased cookie sheet. Bake at 400 degrees for 12-15 minutes.
½ c butter
3 eggs
½ tsp salt
1 tsp vanilla extract
2 cans baby food carrots
2 ½ c flour
1 tsp baking soda
1 tsp baking powder
1 c chopped nuts, optional
Mix in order given. Drop by teaspoons on greased cookie sheet. Bake at 400 degrees for 12-15 minutes.
Thursday, September 10, 2009
Slow Cooker Chicken Cacciatore
1 whole chicken, neck and giblets removed
2 cans diced tomatoes
1 can tomato paste
1 can mushroom stems & pieces
3-4 cloves garlic, minced
1/2 onion, diced
2 tsp. oregano
1 tsp. Italian seasoning
1 tsp. black pepper
1/2 tsp. salt
2 tsp. chicken bouillon
1/2 cup white wine
1/2 cup water
Slurry of 2 Tbsp. flour and 2 Tbsp. warm water
16 oz cooked pasta
Parmesan cheese for garnish
Clean and rinse chicken. Place in slow cooker, add next 12 ingredients. Cook on Low 5-6 hours. When chicken is done, remove to a plate to shred tossing bones and skin. Strain juices in slow cooker into large pan. Carefully check solids for bones to remove, then add to the juices. Bring to a boil and thicken with slurry. When chicken is shredded you can add to the sauce or serve separately.* Serve over pasta with Parmesan cheese.
* I usually serve this as a layer of pasta, layer of chicken, layer of sauce, topped with cheese. Leftover chicken can be used in other dishes. Leftover sauce freezes well.
2 cans diced tomatoes
1 can tomato paste
1 can mushroom stems & pieces
3-4 cloves garlic, minced
1/2 onion, diced
2 tsp. oregano
1 tsp. Italian seasoning
1 tsp. black pepper
1/2 tsp. salt
2 tsp. chicken bouillon
1/2 cup white wine
1/2 cup water
Slurry of 2 Tbsp. flour and 2 Tbsp. warm water
16 oz cooked pasta
Parmesan cheese for garnish
Clean and rinse chicken. Place in slow cooker, add next 12 ingredients. Cook on Low 5-6 hours. When chicken is done, remove to a plate to shred tossing bones and skin. Strain juices in slow cooker into large pan. Carefully check solids for bones to remove, then add to the juices. Bring to a boil and thicken with slurry. When chicken is shredded you can add to the sauce or serve separately.* Serve over pasta with Parmesan cheese.
* I usually serve this as a layer of pasta, layer of chicken, layer of sauce, topped with cheese. Leftover chicken can be used in other dishes. Leftover sauce freezes well.
Slow Cooker Chicken
1 whole chicken, neck & giblets removed
2 cups water
2 chicken bouillon cubes
salt, pepper, paprika to taste
Clean and rinse chicken. Place in slow cooker, add water and spices. Cover and cook on Low 5-6 hours. Meat will be falling off of the bone when done, I toss the skin and bones as I remove the chicken from the slow cooker. Serve immediately or use in a recipe calling for cooked chicken.
2 cups water
2 chicken bouillon cubes
salt, pepper, paprika to taste
Clean and rinse chicken. Place in slow cooker, add water and spices. Cover and cook on Low 5-6 hours. Meat will be falling off of the bone when done, I toss the skin and bones as I remove the chicken from the slow cooker. Serve immediately or use in a recipe calling for cooked chicken.
Slow Cooker Spaghetti Sauce
1 lb. Italian Sausage
1/2 onion, diced
2-3 cloves garlic, minced
2 cans diced tomatoes
1 can tomato paste
1 can diced olives
1 can mushroom stems & pieces
1 tsp. freshly ground black pepper
1/4 tsp. freshly ground sea salt
1 Tbsp. dried basil
1 Tbsp. dried oregano
1 tsp. dried Italian Seasoning
2 Tbsp. dried parsley
Brown and drain Italian Sausage. Add to slow cooker with all other ingredients. Cook on Low 5-7 hours. Serve over pasta with parmesan or cheddar cheese.
1/2 onion, diced
2-3 cloves garlic, minced
2 cans diced tomatoes
1 can tomato paste
1 can diced olives
1 can mushroom stems & pieces
1 tsp. freshly ground black pepper
1/4 tsp. freshly ground sea salt
1 Tbsp. dried basil
1 Tbsp. dried oregano
1 tsp. dried Italian Seasoning
2 Tbsp. dried parsley
Brown and drain Italian Sausage. Add to slow cooker with all other ingredients. Cook on Low 5-7 hours. Serve over pasta with parmesan or cheddar cheese.
Monday, August 24, 2009
Garlicy Alfredo Sauce
1/2 cup butter
3 cloves garlic, minced
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup milk
1/4 cup flour
3/4 cup Parmesan cheese
2 tablespoons dried parsley flakes
Melt butter over low heat. Add garlic, pepper, garlic powder, onion powder and stir well. Gradually blend in milk, stirring constantly. Add flour and stir until thickens. Stir in Parmesan cheese until cheese has melted. Stir in parsley. Serve over pasta.
3 cloves garlic, minced
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup milk
1/4 cup flour
3/4 cup Parmesan cheese
2 tablespoons dried parsley flakes
Melt butter over low heat. Add garlic, pepper, garlic powder, onion powder and stir well. Gradually blend in milk, stirring constantly. Add flour and stir until thickens. Stir in Parmesan cheese until cheese has melted. Stir in parsley. Serve over pasta.
Thursday, July 9, 2009
Slow Cooker BBQ Chicken Wingettes
3 lbs. chicken wings or wingettes
1 cup butter
1/2 cup cider vinegar
1/2 cup ketchup
1/4 cup lemon juice
2 tablespoons prepared horseradish
1 teaspoon Worchestershire sauce
2 dashes chili pepper sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon onion powder
2-3 tablespoons garlic powder
Cut chicken wings into pieces, discarding tips. Rinse chicken pieces and place in slow cooker. Melt butter in sauce pan over medium heat. Add all other ingredients and mix well. Bring to a boil, reduce heat and simmer for 15 minutes. Pour barbecue sauce over chicken wings. Set cooker to low and cook for 5-6 hours.
1 cup butter
1/2 cup cider vinegar
1/2 cup ketchup
1/4 cup lemon juice
2 tablespoons prepared horseradish
1 teaspoon Worchestershire sauce
2 dashes chili pepper sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon onion powder
2-3 tablespoons garlic powder
Cut chicken wings into pieces, discarding tips. Rinse chicken pieces and place in slow cooker. Melt butter in sauce pan over medium heat. Add all other ingredients and mix well. Bring to a boil, reduce heat and simmer for 15 minutes. Pour barbecue sauce over chicken wings. Set cooker to low and cook for 5-6 hours.
Saturday, March 7, 2009
Tamale Pie
1 lb hamburger
1/2 c onion, diced
1 packet taco seasoning
3/4 c water
1 (14.5 oz) can corn, drained
1 (14.5 oz) can kidney beans, drained and rinsed
1 (2-1/4 oz) can sliced black olives, drained
2 c yellow cornmeal
1/2 c egg substitute
water
Preheat oven to 350 degrees. Brown hamburger and onion. Drain and rinse fat. Add taco seasoning, water, corn, kidney beans, olives and simmer for 5 minutes. Pour into a 2-quart casserole dish. Mix cornmeal, egg substitute and enough water to make a thick batter. Pour over hamburger mixture. Bake 25-30 minutes until cornmeal is set.
1/2 c onion, diced
1 packet taco seasoning
3/4 c water
1 (14.5 oz) can corn, drained
1 (14.5 oz) can kidney beans, drained and rinsed
1 (2-1/4 oz) can sliced black olives, drained
2 c yellow cornmeal
1/2 c egg substitute
water
Preheat oven to 350 degrees. Brown hamburger and onion. Drain and rinse fat. Add taco seasoning, water, corn, kidney beans, olives and simmer for 5 minutes. Pour into a 2-quart casserole dish. Mix cornmeal, egg substitute and enough water to make a thick batter. Pour over hamburger mixture. Bake 25-30 minutes until cornmeal is set.
Quick Cherry Cobbler
1 can cherry pie filling
2 tbsp margarine
1/2 c quick cooking oatmeal
1/4 c flour
1/2 c sugar
butter flavored cooking spray
Preheat oven to 350 degrees. Spray 8x8' pan with butter flavored cooking spray. Spread cherry pie filling in pan. Mix all other ingredients together and sprinkle over pie filling. Bake 20-25 minutes.
2 tbsp margarine
1/2 c quick cooking oatmeal
1/4 c flour
1/2 c sugar
butter flavored cooking spray
Preheat oven to 350 degrees. Spray 8x8' pan with butter flavored cooking spray. Spread cherry pie filling in pan. Mix all other ingredients together and sprinkle over pie filling. Bake 20-25 minutes.
Garlic Shrimp Pasta
1 lb. dried pasta (I used campanelle)
4 Tbsp. Nucoa (margarine)
1/2 cup white wine (I used a chardonnay we already had)
1-1/2 Tbsp. minced garlic
1 tsp oregano
3/4 tsp basil
1/2 tsp pepper
1/4 tsp salt
2/3 cup parmesan cheese
1 lb. peeled, deveined shrimp with tails removed
1) Boil water and cook pasta until al dente. Drain
2) Melt margarine in skillet. Add wine, garlic and spices. Simmer over low heat 3-5 minutes, stirring frequently.
3) Increase heat to medium high. Add shrimp and cook until shrimp are pink and begin to curl 3-4 minutes. Stir in parmesan cheese.
4) Serve immediately garnishing with parmesan cheese and parsley.
Adapted from recipe here
4 Tbsp. Nucoa (margarine)
1/2 cup white wine (I used a chardonnay we already had)
1-1/2 Tbsp. minced garlic
1 tsp oregano
3/4 tsp basil
1/2 tsp pepper
1/4 tsp salt
2/3 cup parmesan cheese
1 lb. peeled, deveined shrimp with tails removed
1) Boil water and cook pasta until al dente. Drain
2) Melt margarine in skillet. Add wine, garlic and spices. Simmer over low heat 3-5 minutes, stirring frequently.
3) Increase heat to medium high. Add shrimp and cook until shrimp are pink and begin to curl 3-4 minutes. Stir in parmesan cheese.
4) Serve immediately garnishing with parmesan cheese and parsley.
Adapted from recipe here
Stuffed Shells
1 lb. container Ricotta cheese
1 lb. shredded Mozzarella cheese
3/4 c. Parmesan cheese, grated
1 lb. spinach, cooked and drained (squeeze out as much water as possible)
1/2 cup egg substitute
Black pepper to taste
1 tsp. sweet basil
1 lb. Italian sausage,
1 lb. ground beef
1/2 onion, diced
salt and pepper added
1 box cooked jumbo pasta shells (about 32 shells)
5 c. of your favorite spaghetti sauce
Brown sausage, hamburger, onions. Drain fat. Add salt and pepper to taste. Set aside to cool.
In a large bowl, mix Ricotta cheese, spinach, Mozzarella (save some for topping) cheese, Parmesan cheese, egg substitute, pepper and basil. Mix with hands until the mixture is consistent, uniform, and no lumps exist. Add cooled ground beef and sausage, and mix again. (The ingredients are supposed to be cool so that the cheese doesn't melt.) Fill each pasta shell with mixture. Fill casserole dishes 1/4 of the way with spaghetti sauce (individual serving casseroles, or 2-3 large ones). Place stuffed shells in sauce and top with Mozzarella cheese. Spoon a little sauce over shells. Bake in 450 degree oven for about 10 minutes or until done (about 20 to 25 minute if mixture has been refrigerated at 425 degrees)
Adapted from a recipe from K. McKoy.
1 lb. shredded Mozzarella cheese
3/4 c. Parmesan cheese, grated
1 lb. spinach, cooked and drained (squeeze out as much water as possible)
1/2 cup egg substitute
Black pepper to taste
1 tsp. sweet basil
1 lb. Italian sausage,
1 lb. ground beef
1/2 onion, diced
salt and pepper added
1 box cooked jumbo pasta shells (about 32 shells)
5 c. of your favorite spaghetti sauce
Brown sausage, hamburger, onions. Drain fat. Add salt and pepper to taste. Set aside to cool.
In a large bowl, mix Ricotta cheese, spinach, Mozzarella (save some for topping) cheese, Parmesan cheese, egg substitute, pepper and basil. Mix with hands until the mixture is consistent, uniform, and no lumps exist. Add cooled ground beef and sausage, and mix again. (The ingredients are supposed to be cool so that the cheese doesn't melt.) Fill each pasta shell with mixture. Fill casserole dishes 1/4 of the way with spaghetti sauce (individual serving casseroles, or 2-3 large ones). Place stuffed shells in sauce and top with Mozzarella cheese. Spoon a little sauce over shells. Bake in 450 degree oven for about 10 minutes or until done (about 20 to 25 minute if mixture has been refrigerated at 425 degrees)
Adapted from a recipe from K. McKoy.
Cheeseburger Macaroni
3/4 lb hamburger
1/2 onion, diced
1 (14 oz) can diced tomatoes
2 cloves garlic, minced
4 beef bouillon cubes
1/2 tsp black pepper
4 cups water
8-12 oz pasta (macaroni or other shaped pasta)
2-3 cups shredded cheddar cheese
Brown hamburger and onion. Drain and rinse fat. Add tomatoes, garlic, bouillon, pepper and water. Bring to a boil and stir in pasta. Cook 8-10 minutes until pasta is al dente. Remove from heat and stir in cheese.
1/2 onion, diced
1 (14 oz) can diced tomatoes
2 cloves garlic, minced
4 beef bouillon cubes
1/2 tsp black pepper
4 cups water
8-12 oz pasta (macaroni or other shaped pasta)
2-3 cups shredded cheddar cheese
Brown hamburger and onion. Drain and rinse fat. Add tomatoes, garlic, bouillon, pepper and water. Bring to a boil and stir in pasta. Cook 8-10 minutes until pasta is al dente. Remove from heat and stir in cheese.
Wednesday, March 4, 2009
Chicken Noodle Soup
3/4 lb boneless, skinless chicken breast, cut into bite-size pieces
1/2 onion, diced
1 cup carrots, cut into coins
1/2 cup celery, cut into small pieces
2 cloves garlic, minced
12 cups water
8 chicken bouillon cubes
12 oz egg noodles
Put everything except egg noodles in a soup pot. Bring to a boil and reduce heat to medium-low. Simmer for 5 minutes. Stir in egg noodles and cook until egg noodles are al dente, about 8 minutes. Serve with crackers or biscuits.
1/2 onion, diced
1 cup carrots, cut into coins
1/2 cup celery, cut into small pieces
2 cloves garlic, minced
12 cups water
8 chicken bouillon cubes
12 oz egg noodles
Put everything except egg noodles in a soup pot. Bring to a boil and reduce heat to medium-low. Simmer for 5 minutes. Stir in egg noodles and cook until egg noodles are al dente, about 8 minutes. Serve with crackers or biscuits.
Grandpa Al's Cincinnati Chili
1 lb. hamburger
1/2 onion, diced
2-3 cloves minced garlic
1 (14 oz) can diced tomatoes
1 (14 oz) can kidney beans, drained and rinsed
4-5 cups water
2-3 beef bouillon cubes
1/2 to 3/4 tsp black pepper
12 oz shaped pasta or several handfuls of spaghetti broken into halves*
Brown hamburger and onion. Drain fat. Add tomatoes, kidney beans, water (I usually use one of the cans to measure the water), bouillon and pepper. Bring to a boil over medium-high heat. Add pasta and reduce head to medium-low. Cook until pasta is al dente, usually 8-10 minutes depending on style of pasta used.
Serve warm with bread and salad for a wonderful dinner.
* My grandfather always used spaghetti, but I have found that smaller shaped pastas are easier to deal with, particularly with a preschooler in the house.
1/2 onion, diced
2-3 cloves minced garlic
1 (14 oz) can diced tomatoes
1 (14 oz) can kidney beans, drained and rinsed
4-5 cups water
2-3 beef bouillon cubes
1/2 to 3/4 tsp black pepper
12 oz shaped pasta or several handfuls of spaghetti broken into halves*
Brown hamburger and onion. Drain fat. Add tomatoes, kidney beans, water (I usually use one of the cans to measure the water), bouillon and pepper. Bring to a boil over medium-high heat. Add pasta and reduce head to medium-low. Cook until pasta is al dente, usually 8-10 minutes depending on style of pasta used.
Serve warm with bread and salad for a wonderful dinner.
* My grandfather always used spaghetti, but I have found that smaller shaped pastas are easier to deal with, particularly with a preschooler in the house.
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