1 can (10 3/4 oz) Cream of Chicken soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp onion powder
1/4 tsp ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breast halves
1/2 cup shredded cheddar cheese
1. Stir soup, water, rice, onion powder, black pepper, and vegetables in 11x8" (2-qt) shallow baking dish.
2. Top with chicken. Season chicken as desired. Cover.
3. Bake at 375 F. for 50 min or until chicken and rice are done. Top with cheese. Let casserole stand for 10 min. Stir rice before serving.
just a place to collect my favorite recipes... i didn't create all of these
Wednesday, December 22, 2010
Wednesday, November 24, 2010
Borracho Beans
INGREDIENTS:
1 pound dried pinto beans, washed
2 quarts chicken stock
1 tablespoon salt
1/2 tablespoon ground black pepper
1 (12 fluid ounce) can or bottle dark beer
2 (14.5 ounce) cans chopped stewed
tomatoes
1 white onion, diced
1/4 cup pickled jalapeno peppers
6 cloves garlic, chopped
3 bay leaves
1 1/2 tablespoons dried oregano
1 1/2 cups chopped fresh cilantro
DIRECTIONS:
1. Soak beans in a large pot of water overnight.
2. Drain beans, and refill the pot with chicken stock and enough water to cover the beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir the beans occasionally through out the entire cooking process to make sure they do not burn or stick to the bottom of the pot.
3. Stir beer, tomatoes, onion, jalapeno peppers, garlic, bay leaves, oregano, and cilantro into the beans. Continue to cook uncovered for 1 hour, or until beans are tender.
4. With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste.
Note: Can add ham hocks as well.
1 pound dried pinto beans, washed
2 quarts chicken stock
1 tablespoon salt
1/2 tablespoon ground black pepper
1 (12 fluid ounce) can or bottle dark beer
2 (14.5 ounce) cans chopped stewed
tomatoes
1 white onion, diced
1/4 cup pickled jalapeno peppers
6 cloves garlic, chopped
3 bay leaves
1 1/2 tablespoons dried oregano
1 1/2 cups chopped fresh cilantro
DIRECTIONS:
1. Soak beans in a large pot of water overnight.
2. Drain beans, and refill the pot with chicken stock and enough water to cover the beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir the beans occasionally through out the entire cooking process to make sure they do not burn or stick to the bottom of the pot.
3. Stir beer, tomatoes, onion, jalapeno peppers, garlic, bay leaves, oregano, and cilantro into the beans. Continue to cook uncovered for 1 hour, or until beans are tender.
4. With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste.
Note: Can add ham hocks as well.
Kristjanson Turkey Gravy
Ingredients:
- 5 cups turkey stock from pan drippings
- 1 can cream of chicken soup
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- 1 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 1 cup milk
- 1/3 cup flour
Directions:
Bring the turkey stock to a boil in large saucepan.
Stir in soup and seasoning, pepper, salt and garlic powder.
Reduce heat to low and let simmer.
Warm milk in microwave and whisk in flour with fork until
there are no lumps.
Return gravy to a boil and gradually add in the milk mixture.
Continue to cook, stirring constantly, for 1 minute or until
thickened.
Be careful not to let the bottom scorch.
- 5 cups turkey stock from pan drippings
- 1 can cream of chicken soup
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- 1 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 1 cup milk
- 1/3 cup flour
Directions:
Bring the turkey stock to a boil in large saucepan.
Stir in soup and seasoning, pepper, salt and garlic powder.
Reduce heat to low and let simmer.
Warm milk in microwave and whisk in flour with fork until
there are no lumps.
Return gravy to a boil and gradually add in the milk mixture.
Continue to cook, stirring constantly, for 1 minute or until
thickened.
Be careful not to let the bottom scorch.
Kristjanson Thanksgiving Dressing
Ingredients:
- 4 loaves of bread crumbs
- 6 teaspoons salt
- 3 teaspoons pepper
- 10 teaspoons sage
- 4 tablespoons mined onion (add water to soften)
- 2 cups melted butter
- 1 cup cold water
Mix all ingredients and serve.
- 4 loaves of bread crumbs
- 6 teaspoons salt
- 3 teaspoons pepper
- 10 teaspoons sage
- 4 tablespoons mined onion (add water to soften)
- 2 cups melted butter
- 1 cup cold water
Mix all ingredients and serve.
Bacon-Cheddar Pinwheels
INGREDIENTS:
1can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
2tablespoons ranch dressing
1/4cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2cup finely shredded Cheddar cheese (2 oz)
1/4cup chopped green onions (4 medium)
DIRECTIONS:
Heat oven to 350°F.
If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.
Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.
from pillsbury.com
1can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
2tablespoons ranch dressing
1/4cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2cup finely shredded Cheddar cheese (2 oz)
1/4cup chopped green onions (4 medium)
DIRECTIONS:
Heat oven to 350°F.
If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.
Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.
from pillsbury.com
Creamy Spinach Dip
INGREDIENTS:
1(9-oz.) pkg. Green Giant frozen chopped spinach
1(8-oz.) container sour cream
1cup mayonnaise
1/2 teaspoon celery salt
1/2teaspoon dried dill weed
1/4teaspoon onion salt
1/4cup chopped green onions
3tablespoons chopped pimientos or red bell pepper, if desired
1(8-oz.) can water chestnuts, drained, finely chopped
DIRECTIONS:
Cook spinach as directed on package. Cool; squeeze to drain.
In medium bowl, combine sour cream, mayonnaise, celery salt, dill and onion salt; blend well.
Stir in spinach, onions, pimientos and water chestnuts. Cover; refrigerate at least 2 hours to blend flavors. Serve with assorted crackers or cut-up fresh vegetables.
from pillsbury.com
1(9-oz.) pkg. Green Giant frozen chopped spinach
1(8-oz.) container sour cream
1cup mayonnaise
1/2 teaspoon celery salt
1/2teaspoon dried dill weed
1/4teaspoon onion salt
1/4cup chopped green onions
3tablespoons chopped pimientos or red bell pepper, if desired
1(8-oz.) can water chestnuts, drained, finely chopped
DIRECTIONS:
Cook spinach as directed on package. Cool; squeeze to drain.
In medium bowl, combine sour cream, mayonnaise, celery salt, dill and onion salt; blend well.
Stir in spinach, onions, pimientos and water chestnuts. Cover; refrigerate at least 2 hours to blend flavors. Serve with assorted crackers or cut-up fresh vegetables.
from pillsbury.com
Friday, October 29, 2010
Penne with Cajun Hot Links and Chipotle Shrimp
1-ounce olive oil
4 hot links, all beef, cut in 6 bias slices
20 (21/25 shrimp), deveined, shelled and butterflied
2 cups heavy cream
1 cup Chipotle Sauce, recipe follows
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 pound cooked penne pasta
1/2 cup Parmesan, grated plus more for serving
1 tablespoon diced Roma tomato
1 tablespoon diced scallion
In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, 3/4 of the Chipotle Sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan.
Chipotle Sauce:
1 1/2 cups BBQ sauce
3/4 cup canola oil
1/3 cup lemon juice
3/4-ounce Dijon mustard
1 to 2 chipotle peppers in adobo
3/4-ounce red chili flakes
1/3 teaspoon cayenne pepper
1/3 teaspoon ground black pepper
Combine all ingredients in blender, puree, cover and refrigerate.
by Guy Fieri.
4 hot links, all beef, cut in 6 bias slices
20 (21/25 shrimp), deveined, shelled and butterflied
2 cups heavy cream
1 cup Chipotle Sauce, recipe follows
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 pound cooked penne pasta
1/2 cup Parmesan, grated plus more for serving
1 tablespoon diced Roma tomato
1 tablespoon diced scallion
In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, 3/4 of the Chipotle Sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan.
Chipotle Sauce:
1 1/2 cups BBQ sauce
3/4 cup canola oil
1/3 cup lemon juice
3/4-ounce Dijon mustard
1 to 2 chipotle peppers in adobo
3/4-ounce red chili flakes
1/3 teaspoon cayenne pepper
1/3 teaspoon ground black pepper
Combine all ingredients in blender, puree, cover and refrigerate.
by Guy Fieri.
Chicken Parm Sandwich
4 frozen breaded chicken patties
1/2 15-oz can pizza sauce
3/4 cup finely shredded mozzarella cheese
4 hamburger buns (optionally toasted)
3 tbsp grated Parmesan cheese
Place the frozen chicken patties in a single layer in a 2-quart microwave-safe dish.
Pour the sauce over them. Top with mozzarella and Parmesan.
Cover tightly with plastic wrap and nuke for 4-5 minutes, or until the cheese is
melted and everything is heated through.
Serve on the buns.
1/2 15-oz can pizza sauce
3/4 cup finely shredded mozzarella cheese
4 hamburger buns (optionally toasted)
3 tbsp grated Parmesan cheese
Place the frozen chicken patties in a single layer in a 2-quart microwave-safe dish.
Pour the sauce over them. Top with mozzarella and Parmesan.
Cover tightly with plastic wrap and nuke for 4-5 minutes, or until the cheese is
melted and everything is heated through.
Serve on the buns.
Mini Meat Loaves
1 lb extra-lean ground beef
6-oz pkg stuffing mix
1 cup water
1 tsp Italian seasoning
3/4 cup spaghetti sauce
3/4 cup shredded mozzarella cheese
Mix meat, stuffing mix, water, seasoning in large mixing bowl until well blended.
Divide mixture into 4 pieces, then each into 3, for a total of 12.
Roll each piece into a ball. Flatten and fit into one of 12 muffin cups sprayed with cooking spray. Make an indentation in the center of each with a spoon.
Spoon spaghetti sauce into center of each mini meat loaf.
Bake at 375 degrees for 20 minutes, or until meat loaves are cooked through.
Top each with cheese. Continue baking for 5 more minutes, or until cheese is melted.
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From the book "Fix-it and Enjoy-it: 5-Ingredient Recipes" by Phyllis Pellman Good.
6-oz pkg stuffing mix
1 cup water
1 tsp Italian seasoning
3/4 cup spaghetti sauce
3/4 cup shredded mozzarella cheese
Mix meat, stuffing mix, water, seasoning in large mixing bowl until well blended.
Divide mixture into 4 pieces, then each into 3, for a total of 12.
Roll each piece into a ball. Flatten and fit into one of 12 muffin cups sprayed with cooking spray. Make an indentation in the center of each with a spoon.
Spoon spaghetti sauce into center of each mini meat loaf.
Bake at 375 degrees for 20 minutes, or until meat loaves are cooked through.
Top each with cheese. Continue baking for 5 more minutes, or until cheese is melted.
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From the book "Fix-it and Enjoy-it: 5-Ingredient Recipes" by Phyllis Pellman Good.
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