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.
Sunday, November 29, 2009
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.
Subscribe to:
Posts (Atom)