Herbed Chicken & Broccoli
For this recipe I won't post it because it just wasn't good. I'll leave it at that.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Monday, March 15, 2010
DN Project - Recipe #12
Baked Potato Soup
5 Cups Potatoes, peeled and cubed
1 lb. Bacon
1 onion, copped
3 T. Butter
1/2 Cup Flour
2 Cans Chicken Broth
1 Cup Cream
1 Cup Sour Cream
1 tsp. Basil
Salt and Pepper to taste
Grated Cheese
Green Onions or Chives, chopped
Cook potatoes in salted water, drain and set aside. Do not overcook. Cut bacon in 1/2 inch pieces, cook in fry pan until crisp. Pout about 2 T. of the bacon drippings into a heavy saucepan. Add butter and chopped onion. Saute until onions are soft. Stir in flour to make a roux. Add chicken broth. Stir until smooth, and add cream and sour cream. Continue to stir and cook until mixture starts to come to a boil and becomes thick. Stir in bacon and seasonings. If too thick add a little milk. Add potatoes. Serve with grated cheese and chopped green onions or chives.
5 Cups Potatoes, peeled and cubed
1 lb. Bacon
1 onion, copped
3 T. Butter
1/2 Cup Flour
2 Cans Chicken Broth
1 Cup Cream
1 Cup Sour Cream
1 tsp. Basil
Salt and Pepper to taste
Grated Cheese
Green Onions or Chives, chopped
Cook potatoes in salted water, drain and set aside. Do not overcook. Cut bacon in 1/2 inch pieces, cook in fry pan until crisp. Pout about 2 T. of the bacon drippings into a heavy saucepan. Add butter and chopped onion. Saute until onions are soft. Stir in flour to make a roux. Add chicken broth. Stir until smooth, and add cream and sour cream. Continue to stir and cook until mixture starts to come to a boil and becomes thick. Stir in bacon and seasonings. If too thick add a little milk. Add potatoes. Serve with grated cheese and chopped green onions or chives.
DN Project - Recipe #11
For the following recipe it called for marinating the lamb and then cooking it and then making a gravy. I just didn't have time. I decided to bake it with the entire marinade on it as more of a glaze and not do the gravy. I thought it was very good. I have NEVER made lamb. I was very nervous. We had someone give us a lamb roast, so I needed to use it. I know it isn't a leg of lamb, but the roast worked well too.
Minted Leg of Lamb
1/2 Cup packed brown sugar
1/4 Cup chopped fresh mint leaves
1 tsp. grated lemon peel
1/4 Cup lemon juice
3 T. white vinegar
1 tsp. salt
1 tsp. ground dry mustard
4-5 pound leg of lamb (or roast)
Mix all ingredients and heat to boiling. Simmer for 5 minutes. Pour over the roast in a roasting pan. I covered with tin foil. Bake at 325 degrees for 2-2.5 hours. Make sure the internal temperature is between 170-180 degrees. Serve it hot!
Minted Leg of Lamb
1/2 Cup packed brown sugar
1/4 Cup chopped fresh mint leaves
1 tsp. grated lemon peel
1/4 Cup lemon juice
3 T. white vinegar
1 tsp. salt
1 tsp. ground dry mustard
4-5 pound leg of lamb (or roast)
Mix all ingredients and heat to boiling. Simmer for 5 minutes. Pour over the roast in a roasting pan. I covered with tin foil. Bake at 325 degrees for 2-2.5 hours. Make sure the internal temperature is between 170-180 degrees. Serve it hot!
DN Project - Recipe #10
Cranberry Chipolte Beef
1 - 2/5-3 lb. chuck pot roast
1 medium onion, cut into thin wedges
1/4 tsp. salt
1/4 tsp. black pepper
3 cloves garlic, minced
1 - 16oz. can whole cranberry sauce
2-3 tsp. finely chopped canned chipolte chile peppers in adobo sauce (remember the more seeds the spicier)
Trim fat from roast. Place roast and onions in crock pot. Combine other ingredients in a small bowl and then top beef. Cover and cook on low for 8-10 hours or high for 4-5 hours. Shred beef and serve over rice.
SO GOOD!
1 - 2/5-3 lb. chuck pot roast
1 medium onion, cut into thin wedges
1/4 tsp. salt
1/4 tsp. black pepper
3 cloves garlic, minced
1 - 16oz. can whole cranberry sauce
2-3 tsp. finely chopped canned chipolte chile peppers in adobo sauce (remember the more seeds the spicier)
Trim fat from roast. Place roast and onions in crock pot. Combine other ingredients in a small bowl and then top beef. Cover and cook on low for 8-10 hours or high for 4-5 hours. Shred beef and serve over rice.
SO GOOD!
DN Project - Recipe #9
Southwestern White Bean Chili
1 Cup chopped onion
4 cloves garlic, minced
2 tsp. ground cumin
1 tsp. crushed dried oregano
1/4 tsp. cayenne pepper
3 - 15.5 oz. cans Great Northern beans, rinsed and drained.
4 Cups chicken broth
3 Cups chopped, cooked chicken (about 1 pound)
2 Cups shredded Monterey Jack Cheese
Sour Cream (Optional)
Cilantro Leaves (Optional)
Combine all ingredients in a pot except sour cream, cilantro and cheese. Cook until piping hot. You can also cook in a crock pot. Before serving, stir in cheese until melted. Serve plain or with optional toppings.
This is FABULOUS and EASY!
1 Cup chopped onion
4 cloves garlic, minced
2 tsp. ground cumin
1 tsp. crushed dried oregano
1/4 tsp. cayenne pepper
3 - 15.5 oz. cans Great Northern beans, rinsed and drained.
4 Cups chicken broth
3 Cups chopped, cooked chicken (about 1 pound)
2 Cups shredded Monterey Jack Cheese
Sour Cream (Optional)
Cilantro Leaves (Optional)
Combine all ingredients in a pot except sour cream, cilantro and cheese. Cook until piping hot. You can also cook in a crock pot. Before serving, stir in cheese until melted. Serve plain or with optional toppings.
This is FABULOUS and EASY!
DN Project - Recipe #8
Creamy Italian Chicken
5-6 Boneless, Skinless Chicken Breasts
1 Pkg. Good Seasons Italian Dressing Mixed with 1/2 Cup Water
1 - 8 oz. Pkg. Cream Cheese
1 Family Size Can Cream of Chicken Soup (20 oz)
1 Cup Sour Cream
I couldn't find the Dressing Mix, so I just used 1/2 Cup Italian Salad Dressing without the water.
Place Chicken and Italian Seasoning mix and water in crock pot. Cook on low for 5-6 hours. Remove chicken from crock pot and cut into bite size pieces. Pour juice or drippings from crock pot into blender along with cream cheese, cream of chicken soup, and sour cream. Blend until smooth. Pour back in crock pot and stir in chicken. Heat until hot. If sauce is too thick you can add a little milk. Serve over rice or Pasta.
Super Yummy!
5-6 Boneless, Skinless Chicken Breasts
1 Pkg. Good Seasons Italian Dressing Mixed with 1/2 Cup Water
1 - 8 oz. Pkg. Cream Cheese
1 Family Size Can Cream of Chicken Soup (20 oz)
1 Cup Sour Cream
I couldn't find the Dressing Mix, so I just used 1/2 Cup Italian Salad Dressing without the water.
Place Chicken and Italian Seasoning mix and water in crock pot. Cook on low for 5-6 hours. Remove chicken from crock pot and cut into bite size pieces. Pour juice or drippings from crock pot into blender along with cream cheese, cream of chicken soup, and sour cream. Blend until smooth. Pour back in crock pot and stir in chicken. Heat until hot. If sauce is too thick you can add a little milk. Serve over rice or Pasta.
Super Yummy!
DN Project - Recipe #7
I have made scones before with left over bread dough or courtesy of Rhodes Rolls. But, I wanted to try something new. This one intrigued me because it rises in the refrigerator!
Refrigerator Scones
1 Qt Buttermilk
2 T. Yeast - dissolved in 1/2 Cup warm water.
2 T. Sugar
2 Beaten eggs
6 T. Oil
8 Cups Flour
3 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Baking Soda
Mix dry ingredients in large bowl. Add buttermilk, eggs, oil and yeast mixture. Mix well. Cover with plastic wrap. Refrigerate. Let rise. Roll out into flour and cut. Fry in hot oil until golden brown.
Refrigerator Scones
1 Qt Buttermilk
2 T. Yeast - dissolved in 1/2 Cup warm water.
2 T. Sugar
2 Beaten eggs
6 T. Oil
8 Cups Flour
3 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Baking Soda
Mix dry ingredients in large bowl. Add buttermilk, eggs, oil and yeast mixture. Mix well. Cover with plastic wrap. Refrigerate. Let rise. Roll out into flour and cut. Fry in hot oil until golden brown.
DN Project - Recipe #6
Homemade Bread in 1-Hour
10 1/2 Cups White Bread Flour
1/2 Cup sugar
1 T. Salt
3 Rounded T. SAF-INSTANT Yeast
3 T. Liquid Lecithin (Available and Maceys or online)
4 Cups Hot Tap Water
Mix dry ingredients. Add Lecithin and water. Mic for 1 minute. Dough should be sticky. If too dry, add more water. Mix for 5 minutes. Spray counter or cutting board with Pam. Remove from bowl and place on counter. Divide in 4 portions. Shape into loaves. Spray bread pans with Pam. Place dough in pans. Cover with dish towel and let rise 25 min. Preheat oven to 350 degrees. Bake bread 25 min. If using a stand mixer, make half the recipe.
For Whole Wheat Bread: Use same recipe except add 1 more T. Lecithin. Add 1 Cup Applesauce and only 3 Cups hot tap water.
10 1/2 Cups White Bread Flour
1/2 Cup sugar
1 T. Salt
3 Rounded T. SAF-INSTANT Yeast
3 T. Liquid Lecithin (Available and Maceys or online)
4 Cups Hot Tap Water
Mix dry ingredients. Add Lecithin and water. Mic for 1 minute. Dough should be sticky. If too dry, add more water. Mix for 5 minutes. Spray counter or cutting board with Pam. Remove from bowl and place on counter. Divide in 4 portions. Shape into loaves. Spray bread pans with Pam. Place dough in pans. Cover with dish towel and let rise 25 min. Preheat oven to 350 degrees. Bake bread 25 min. If using a stand mixer, make half the recipe.
For Whole Wheat Bread: Use same recipe except add 1 more T. Lecithin. Add 1 Cup Applesauce and only 3 Cups hot tap water.
DN Project - Recipe #5
Oven Stew
2 lbs. Stew Meat
8 Carrots, peeled & sliced
1 onion chopped
Celery
8 Potatoes, peeled & cubed
1 Can cream of Chicken Soup
1 Can Cream of Celery Soup
1 Can Tomato Sauce
1 Qt. Stewed Tomatoes
1 Pkg. Lipton Onion Soup
Place all veggies in roasting pan. In a bowl, combine soups & tomatoes. Pour over meat & veggies, Sprinkle with onion soup. Cover and bake 8 hours at 250 degrees. Stir occasionally.
I used my crock pot instead, and generic brand onion soup. Roasts were also on sale, so I bought one and cut it up instead of spending the extra money on stew meat.
2 lbs. Stew Meat
8 Carrots, peeled & sliced
1 onion chopped
Celery
8 Potatoes, peeled & cubed
1 Can cream of Chicken Soup
1 Can Cream of Celery Soup
1 Can Tomato Sauce
1 Qt. Stewed Tomatoes
1 Pkg. Lipton Onion Soup
Place all veggies in roasting pan. In a bowl, combine soups & tomatoes. Pour over meat & veggies, Sprinkle with onion soup. Cover and bake 8 hours at 250 degrees. Stir occasionally.
I used my crock pot instead, and generic brand onion soup. Roasts were also on sale, so I bought one and cut it up instead of spending the extra money on stew meat.
DN Project - Recipe #4
Cherry Lime-Aide Slush
2 - 6 oz. cans Frozen Lime-aide Concentrate
3 Cups Sugar
8 Cups Water
Mix together and freeze overnight in ice cube trays
When ready to serve, combine the ice cubes with 2 - 2 liters cherry 7-up.
I did it 1 - 2 liter at a time with half the cubes. The cubes puff up and are beautigul and yummy.
2 - 6 oz. cans Frozen Lime-aide Concentrate
3 Cups Sugar
8 Cups Water
Mix together and freeze overnight in ice cube trays
When ready to serve, combine the ice cubes with 2 - 2 liters cherry 7-up.
I did it 1 - 2 liter at a time with half the cubes. The cubes puff up and are beautigul and yummy.
DN Project - Recipe #3
Artichoke Spinach Dip
1 Can Artichoke Hears (Drained & Chopped)
1/2 Red Onion, Chopped
1 - 10 oz. package chopped spinach (thawed and drained as much as possible)
1 - 8 oz. cream cheese
3/4 Cup Mayonnaise
2 tsp. Garlic Salt
1/2 Cup Grated Parmesan Cheese
Blend cream cheese, mayo and garlic salt until smooth and creamy. Stir in spinach, artichokes and cheese. Mix well. Put in a baking dish and bake at 350 degrees for 15 minutes or until hot. Remove from oven. Top with a little more cheese.
TASTY!
1 Can Artichoke Hears (Drained & Chopped)
1/2 Red Onion, Chopped
1 - 10 oz. package chopped spinach (thawed and drained as much as possible)
1 - 8 oz. cream cheese
3/4 Cup Mayonnaise
2 tsp. Garlic Salt
1/2 Cup Grated Parmesan Cheese
Blend cream cheese, mayo and garlic salt until smooth and creamy. Stir in spinach, artichokes and cheese. Mix well. Put in a baking dish and bake at 350 degrees for 15 minutes or until hot. Remove from oven. Top with a little more cheese.
TASTY!
DN Project - Recipe 2
Filafel in Pita with Yogurt Dipping Sauce
By: Guy Fieri
2 tablespoons canola oil, plus extra for frying
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, chopped
2 (14-ounce) cans chick peas (garbanzo beans), drained
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 egg
1 tablespoon salt
1/2 tablespoon freshly ground black pepper
5 tablespoons flour
2 cups freshly chopped parsley leaves
3/4 cup freshly chopped cilantro leaves
Pitas, for sandwich
Toppings: shredded lettuce and chopped tomato, sliced cucumbers
Put 2 Tbsp. oil in pan and sweat onion. Add garlic and pepper.
In a food processor, mix the rest of the ingredients until they pull from the side or you like the consistency.
I did more than sweat the onions. I like onions to be tasted, and not chomped into. I also did not have the pepper, so I did without. I pulsed the ingredients in a food processor and I let it get quite mushy. It was like hummus on steroids! Really, it was not as smooth as hummus. I also would only do the salt to taste. I felt 1 T. was too much salt. I then grabbed little amounts of the mixture and just dropped them into 350 degree oil. He says to roll it, mine was too mushy. I did them about 1" around and 1/2 inch thick, or whatever is your fancy. I fried them on both sides and then let them sit on paper towels. I stuffed them in pitas with the toppings and the following yogurt sauce.
Yogurt Dipping Sauce
1 cup plain yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon salt
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin
I would actually add the chopped up cucumbers right into the sauce instead of using them as a topping. They just fit better with the sauce.
This recipe was AWESOME!
By: Guy Fieri
2 tablespoons canola oil, plus extra for frying
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, chopped
2 (14-ounce) cans chick peas (garbanzo beans), drained
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 egg
1 tablespoon salt
1/2 tablespoon freshly ground black pepper
5 tablespoons flour
2 cups freshly chopped parsley leaves
3/4 cup freshly chopped cilantro leaves
Pitas, for sandwich
Toppings: shredded lettuce and chopped tomato, sliced cucumbers
Put 2 Tbsp. oil in pan and sweat onion. Add garlic and pepper.
In a food processor, mix the rest of the ingredients until they pull from the side or you like the consistency.
I did more than sweat the onions. I like onions to be tasted, and not chomped into. I also did not have the pepper, so I did without. I pulsed the ingredients in a food processor and I let it get quite mushy. It was like hummus on steroids! Really, it was not as smooth as hummus. I also would only do the salt to taste. I felt 1 T. was too much salt. I then grabbed little amounts of the mixture and just dropped them into 350 degree oil. He says to roll it, mine was too mushy. I did them about 1" around and 1/2 inch thick, or whatever is your fancy. I fried them on both sides and then let them sit on paper towels. I stuffed them in pitas with the toppings and the following yogurt sauce.
Yogurt Dipping Sauce
1 cup plain yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon salt
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin
I would actually add the chopped up cucumbers right into the sauce instead of using them as a topping. They just fit better with the sauce.
This recipe was AWESOME!
DN Project - Recipe 1
Bow Ties With Mushrooms & Spinach
8 oz. dried pasta
1/2 C. Chopped Onion
1 C. sliced portobello or other fresh mushrooms
2 cloves garlic, minced
1 T olive oil
4 cups thinly sliced fresh spinach
1 t. snipped fresh thyme
1/2 t. ground black pepper
2 T. shredded Parmesan cheese
OK. For this recipe I had to adapt a little bit. I didn't use bow ties because I had left over pasta. For the mushrooms I used baby portobellos because they were on sale. For the fresh spinach I used about 6-8 oz. of the frozen spinach, thawed and drained. I used dried thyme, just remember don't use as much. I had to use what was on hand and it was FABULOUS!!! One major note: Do NOT use grated Parmesan from the can. It is not the same without the shredded Parmesan. I buy it on sale and freeze it.
8 oz. dried pasta
1/2 C. Chopped Onion
1 C. sliced portobello or other fresh mushrooms
2 cloves garlic, minced
1 T olive oil
4 cups thinly sliced fresh spinach
1 t. snipped fresh thyme
1/2 t. ground black pepper
2 T. shredded Parmesan cheese
OK. For this recipe I had to adapt a little bit. I didn't use bow ties because I had left over pasta. For the mushrooms I used baby portobellos because they were on sale. For the fresh spinach I used about 6-8 oz. of the frozen spinach, thawed and drained. I used dried thyme, just remember don't use as much. I had to use what was on hand and it was FABULOUS!!! One major note: Do NOT use grated Parmesan from the can. It is not the same without the shredded Parmesan. I buy it on sale and freeze it.
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