Wednesday, December 31, 2008

Nessa's Chicken & Rice Soup Recipe

I made this really yummy chicken soup yesterday! It started with a quest to find a way to use up a lot of left over cooked rice. Since the weather was quite crisp yesterday, soup sounded terrific. I was quite proud because although I consider myself a good cook, I use lots of recipes and do very little on my own. This creation was all mine and it turned out really well. Very frugal, but still oh so yummy!

What You Need:
2 large boneless, skinless chicken breast
1 tablespoon minced garlic
6 cups water
1 cup chopped onions
1 tablespoon dried celery flakes
1 tablespoon dried parsley
1/2 tsp. salt
1 teaspoon black pepper
2 chicken bouillon cubes
4 cups cooked white rice
1 cup milk
1/4 cup butter

What You Do:
I cooked this in my 5qt. crock pot. I had not thawed the chicken breast, so I added the water, then put them in there frozen. To this I added the onions, garlic, celery flakes, parsley, pepper, and salt. I let all this cook on low for 4 hours. I then removed the chicken breast and shredded them up using two forks, then returned them to the pot. At this point I added two chicken bouillon cubes and the butter, and gave the whole pot a good stir. About an hour before dinner time, I added the milk and rice, and stirred again. I cooked the soup for about 7 hours total on low, but I'm sure you could cook it longer if you'd like. Of course you could do a shorter cooking time on high. My house smelled heavenly with this simmering away all day long. This would be awesome with warm, buttered homemade bread.

Bean Chalupa Recipe

What You Need:
1 pound dried pinto beans
1 (3 1/2-pound) pork roast, I used a boneless roast
2 garlic cloves, chopped
1 tablespoon chili powder
2 teaspoons salt
1 tsp black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1 (10-ounce) can Rotel tomatoes
4 cups hot water

What You Do:
Rinse and sort beans. Put beans in 6 qt. crockpot that's bean sprayed with Pam. Add roast on top of beans. Add all other ingredients, making sure water completely covers the roast. Cook on high for about 8 hours or until beans are done. Using two forks, shred the roast and mix it well into the beans. This might work better if you removed the roast to a plate to shred, then added back to the crock. Serve in bowls over Fritos with shredded cheese, salsa, sour cream, guacamole, and any other tex mex toppings you enjoy. It is also very good served over rice.

Thursday, January 3, 2008

Just Plain Bread Recipe

Just Plain Bread- for the machine

3 1/2 cups all purpose white flour
1 1/2 tsp bread machine yeast
1 Tbsp honey
1/2 tsp salt
I Tbsp butter or margarine
1 1/2 cups water

Gently mix yeast with flour and place in bread machine. Then add remaining ingredients. This recipe seems to work well using normal or rapid cycles. So, select desired cycle and the machine will do the rest.

Pantry Raid Goulash Recipe

Pantry Raid Goulash

1lb. ground beef (last time I used half beef and half turkey)
1 medium onion, diced
1- 29oz. can diced tomatoes
2- 29oz. cans tomato sauce
2- 15oz. cans kidney beans, drained & rinsed
2- 15oz. cans whole kernel corn, drained
1/2 tsp. garlic salt
1/4tsp. pepper
2 cups uncooked elbow macaroni (you can pretty much use any pasta you have, it doesn't really matter)

Cook pasta according to package directions. While the pasta is cooking brown the meat and onion together. Drain off fat. Add the canned ingredients and seasonings; mix well. Mix in the drained pasta. Simmer on low for 25 - 35 minutes.
I normally cook the pasta first in a big pot. When it's done, I put the pasta in the strainer, then use that same pot to finish up the recipe.
I like to serve this with a salad or green veggie and bread.

Peanut Butter, Cheerios, Chocolate Bars Recipe

Peanut Butter, Cheerio, M & M Bars

2/3 cup corn syrup
1/4 cup margarine
1 cup brown sugar
1 cup peanut butter
1 cup M&M chocolate candies
6 1/2 cups Cheerios toasted oat cereal

In a large, heavy sauce pan, mix corn syrup, margarine, and brown sugar over low-medium heat. Stir constantly just until mixture begins to boil, remove from heat. Add peanut butter, mix well. Stir in cheerios until all are well coated. Gently stir in M&Ms. Butter a 9x13 baking dish. Press mixture firmly into prepared pan. You might want to butter your hands before doing this. Be sure to pack the mixture into the pan tightly, it helps keep the bars from being crumbly. Let cool until hardened, then cut and enjoy.

Indian Corn Recipe

Indian Corn

1 lb. ground beef
1 (16oz) can whole kernel corn, drained
1/2 onion, chopped
1 (12oz) jar taco sauce

Brown meat and onion until done. Drain. Add corn and taco sauce. Simmer for 5 minutes. Serve with tortilla chips and sour cream.

Like Johnny Carino's Shrimp Scampi Recipe

Johnny Carino's Shrimp Scampi

1 Cup Sliced Mushrooms
1 teaspoon sliced basil
9 Raw Shrimp
1/2 Cup Lemon Butter
1/4 Cup Diced Roma Tomatoes
1 teaspoon Fresh Chopped Garlic
1/4 teaspoon Salt, Pepper, Garlic Salt
1 ounce White Wine
10 ounces of Cooked Angel Hair Pasta
1 teaspoon Grated Parmesan Cheese

Lemon Butter
1 lb. Margarine
2 lb. Butter
1/4 Cup Lemon Juice
1/2 Cup White Wine
2 teaspoon Chopped Garlic

Combine these 5 items into a mixing bowl and beat at a medium speed until a smooth consistency in the batter is formed. Once combined, keep refrigerated until needed.
Into a warm sauce pan melt 1/8th cup of lemon butter. Combine garlic, mushrooms, shrimp, spice mixture, and basil. As shrimp browns on one side turn over and add white wine to reduce. When shrimp has completed cooking and wine has reduced by 2/3rds add lemon butter and stir until butter is completely melted. Toss in pasta, plate and garnish with tomatoes and parmesan cheese.

Like Chicken Penne Gorgonzola by Johnny Carino's Recipe

My all time favorite pasta!

Chicken Penne Gorgonzola by Johnny Carino's

1 Quart Heavy Whipping Cream
1 Cup Parmesan Cheese
1 Tbsp. Black Pepper
1/4 Cup Whole Milk
Saute heavy cream, milk, and black pepper to a consistent boil. Remove cream mixture from heat and fold in parmesan cheese. Store completed sauce in refrigerator until use.

1 Oz. Melted Butter
1 Tsp. Chopped Fresh Garlic
1 Cup Sliced Mushrooms
3 Oz. Chicken
1/2 Tsp. Salt/Pepper/Granulated Garlilc
1 Oz. Heavy Cream
3 Oz. Alfredo Sauce
1/4 Cup Gorgonzola Cheese
10 Oz. Penne Pasta
1/8 Cup Diced Roma Tomatoes

In a heated saute pan, combine butter, garlic, chicken, mushrooms, and spice mixture. Once mushrooms begin to soften and garlic becomes translucent, add heavy cream and gorgonzola cheese. As cheese dissolves into the dish, add Alfredo and penne pasta. Once dish is fully sauteed and combined well, remove from heat and allow to slightly cool to thicken. Top with diced parsley and roma tomatoes.

Like 5 Meat Italian Pasta from Johnny Carino's Recipe

5 Meat Italian Pasta from Johnny Carino's

1 Oz. Seasoned Oil
1 Tsp. Chopped Fresh Garlic
1/4 Cup Chopped Italian Sausage
1/8 Cup Diced Ham
1/8 Cup Diced Green Peppers
1/8 Cup Diced Yellow Onions
1/8 Cup Quartered Pepperoni
1/4 Tsp. Salt, Garlic Salt, Pepper
4 Oz. Meat Sauce
8 Oz. Cooked Bowtie Pasta
1/8 Cup Asiago Cheese
1 Tbsp. Parmesan Cheese

Into a warm saute pan, combine oil, garlic, sausage, ham, bacon, pepperoni, onions, peppers, saute mixture, saute until onions begin to clear and garlic begins to brown. Add sauce and pasta, toss, and plate. Garnish with parmesan and asiago cheese.

Like Johnny Carino's Italian Nachos Recipe

Johnny Carino's Italian Nachos

7 ounces won-ton wrappers (about 1/3 of a medium package)
Canola oil
2/3 cup Asiago Cream Sauce (recipe follows)
1/3 cup ( 3ounces) ground Italian sausage, fully cooked
2 cups (8 ounces) grated mozzarella cheese, divided
use1/2 cup fresh tomatoes, diced
1/4 cup Kalamata black olives, sliced
1/4 cup scallions, chopped
1/4 cup banana peppers, sliced

ASIAGO CREAM SAUCE:2 Tablespoons cornstarch
2 Tablespoons water
2 cups heavy cream
1/2 teaspoon chicken bouillon granules
1 1/2 cups Asiago cheese, shredded

Separate won-ton wrappers and cut each square in half diagonally to form triangles. Deep-fry wrappers in canola oil until light brown, about 30-45 seconds. Drain on paper towels.

On a large, ovenproof dish, place fried wrappers, curled-side down, in a single layer. Top with Asiago Cream Sauce and cooked sausage. Add half of the mozzarella cheese (1 cup). Layer on the tomatoes, olives, scallions and banana peppers.

Top with remaining mozzarella and broil at 400 to 500 degrees F. until the cheese is melted and lightly browned, about 2-3 minutes.

TO MAKE ASIAGO CREAM SAUCE:In a cup, combine cornstarch and water. Heat cream in a small saucepan over medium-low heat. Stir in bouillon granules and cornstarch-water mixture. Add Asiago cheese and stir until melted and smooth, about 5 minutes. Makes 3 cups.

Note: Won-ton wrappers can be found in the produce or freezer sections of your supermarket. Asiago is an Italian cheese similar to Parmesan but has a smoother texture and mellower flavor. It can be found in most grocery stores. Use any leftover cream sauce to top steamed vegetables or a baked potato.

Like Chicken Marsala from Johnny Carino's Recipe

Chicken Marsala from Johnny Carino's

1 Lb. Margarine
2 Lb. Butter
1/4 Cup Lemon Juice
1/2 Cup White Wine
2 Tsp. Chopped Garlic

Combine these 5 items into a mixing bowl and beat at a medium speed until a smooth consistency in the batter is formed. Once combined, keep refrigerated until needed.

1 Oz. Seasoned Oil
1 Cup Sliced Fresh Mushrooms
1/2 Tsp. Pepper, Salt, Garlic Salt
3 Precooked Breaded Chicken Medallions
10 Oz. Precooked Fettuccine Pasta
3 Oz. Marsala Wine
1/2 Cup Lemon Butter

Into a heated saute pan combine oil, mushrooms, spice mixture, and chicken medallions. Saute those ingredients until well heated and mushrooms begin to darken in color. Add Marsala wine and allow to reduce by 3/4s. Them remove from flame and fold in lemon butter. Serve over a bed of precooked fettuccine pasta.

Like Chili's Paradise Pie Recipe

Chili's Paradise Pie - This came in the same email. Thanks to Mel for sharing these!

Cookie Layer:
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 cup (1 stick) butter, softened
1/3 cup granulated sugar
1 egg
1 Tbsp milk
1/2 tsp vanilla extract
1/2 cup shredded coconut

Crust Layer:
6 Tbsp (3/4 stick) butter
1/4 cup granulated sugar
1 1/2 cups graham cracker crumbs
1 1/4 cups semi-sweet chocolate chips
1/2 cup chopped walnuts

Cinnamon Butter:
1/2 cup (1 stick) butter, softened
3 Tbsp granulated sugar
1 1/2 tsp ground cinnamon

To Serve:
vanilla ice cream
chocolate syrup
caramel syrup - ice cream topping
chopped nuts

Preheat oven to 450 degrees. Grease baking sheet with butter or margarine.

To make cookie layer:
Combine flour, baking soda and baking powder in medium bowl.
In a separate large bowl, beat butter and sugar. Continue beating about 30 seconds or until mixture turns light in color. Add egg, milk and vanilla extract; beat until smooth.
Slowly fold dry mixture into the wet mixture. Beat well. Mix in coconut flakes. Set aside.

To make crust layer:
Melt butter in medium bowl. Add sugar and stir 30 seconds. Add graham cracker crumbs; mix well. Press this mixture into bottom of a 9-inch square baking dish or pan.
Sprinkle cup of chocolate chips evenly over graham cracker crust. Press cookie dough into dish, covering chocolate chips. Sprinkle chopped walnuts over dough, then press in.
Bake 40-45 minutes or until edges become light and brown.

Cinnamon Butter Directions:
Cream together butter, sugar and cinnamon in small bowl with a electric mixture on high speed.
Heat small skillet over medium heat. When hot, remove from heat, then add about 1 Tbsp cinnamon butter to the pan. It should quickly melt and sizzle.
Slice the hot pie into 9 pieces and place one slice into hot skillet till warmed; repeat with other pieces.

Serving Instructions: Place a scoop of ice cream on top of each slice of "pie". Drizzle chocolate and caramel syrup over each slice of dessert and then sprinkle chopped walnuts on top.

Hope you enjoy!

Like Chili's Shanghai Wings with Wasabi Ranch Dipping Sauce Recipe

Chili's Shanghai Wings with Wasabi Ranch Dipping Sauce - A friend sent me this in an email and it's wonderful!

2 chicken breast fillets
1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper1/4 teaspoon paprika
1 egg
1 cup milk
4 to 8 cups vegetable oil (for deep fat frying)

Ginger Citrus Sauce:
1 1/4 cups water
1 tablespoon corn starch
3/4 cup dark brown sugar
1/4 cup soy sauce
2 tablespoons minced fresh ginger
1 teaspoon minced garlic
2 tablespoons lime juice
1 tablespoon lemon juice
1/4 teaspoon crushed red pepper flakes

Wasabi Ranch:
1/2 cup Hidden Valley Ranch bottled salad dressing
2 tablespoons buttermilk
1 teaspoon prepared horseradish
1/2 teaspoon powdered wasabi

Slice each chicken breast into 6 pieces. Combine flour, salt, peppers and paprika in a medium bowl. In another small bowl, whisk together egg and milk.

One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.

Preheat 4 to 8 cups of canola oil in a deep fat fryer to 375 degrees.

Ginger Citrus Sauce:
As the chicken is resting, make the ginger-citrus sauce by dissolving the corn starch in the water. Pour the water into a medium saucepan along with the rest of the sauce ingredients and bring the mixture to a boil over medium heat. When the sauce begins to bubble, reduce heat and simmer for 10 to 15 minutes or until thick. Remove the sauce from the heat and let it cool a bit.

Wasabi Ranch:Make the wasabi-ranch dressing while your ginger-citrus sauce is simmering. Simply whisk together the ranch dressing, buttermilk, prepared horseradish, powdered wasabi, and green food coloring in a small bowl. Cover and chill this until the wings are done.

When the chicken has rested and you're ready to cook, lower the boneless wings into the oil and fry for 5 to 6 minutes or until each piece is browned. Depending on the size of your fryer, you may want to fry the chicken in batches so that the chicken isn't too crowded in there. When chicken pieces are done frying, remove them to a draining rack or a plate lined with a couple paper towels.

When all the chicken is fried, place the pieces into a covered container such as a large jar with a lid. Pour the Ginger-citrus Sauce over the chicken in the container, cover it up, and then gently shake everything around until each piece of chicken is coated with sauce

Kool Aid Pie Recipe

Here is a recipe my grandma made when I was little. Yummy Kool Aid pie!

What You Need:
1 graham cracker crust
1 (14 ounce) can sweetened condensed milk
1 envelope unsweetened Kool Aid - any flavor, we like strawberry
8 ounces frozen whipped topping, thawed

What You Do:
Mix sweetened condensed milk, Kool Aid and Cool Whip. Blend well. Pour into crust. Refrigerate. Let chill for 3 hours, then serve.