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Marsha’s Chicken and Dumplings Recipe

April 19th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 4cups of cubedcooked chicken
  2. 2 (16 ounce)canschicken broth
  3. 4cupswater
  4. 2cups uncookedcarrots
  5. 1/2cup choppedcelery
  6. 2teaspoonsonion powderor choppedonions
  7. 1tablespoonbasil
  8. 1tablespoonoregano
  9. 1tablespoonparsley
  10. 1teaspoonthyme
  11. 1 (16 ounce)canpeas
  12. 2tablespoonsbutter
  13. 2tablespoonsflour
  14. 16dumplings

DIRECTIONS

  1. In dutch oven combine the first ten ingredients.
  2. Heat to a boil then reduce to simmer.
  3. Simmer until carrots are tender, about one hour.
  4. Add peas.
  5. In small sauce pan make rue with butter and flour.
  6. Add rue to chicken mix.
  7. Add and cook dumplings according to directions.
  8. I recommend recipe#30965 for the dumplings.
  9. Eat!

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Meatball Mushroom Soup Recipe

April 19th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2lbground beef
  2. 2 (10 3/4 ounce)cansmushroom soup
  3. 1 1/3cupsmilk
  4. 1 1/3cupswater
  5. 1mediumonion, chopped
  6. 1teaspoonitalian seasoning
  7. 1/2teaspooninstant minced garlic, see note
  8. 1/4cupbarley
  9. 1/4cupelbow macaroni, uncooked
  10. 1/4cuplong grain white rice, uncooked
  11. 1mediumcarrot, shredded
  12. 1 (4 ounce)cansliced mushrooms
  13. 2tablespoonsparmesan cheese

DIRECTIONS

  1. Heat oven to 350 deg.
  2. Shape ground beef into 1″ balls.
  3. and bake until just done.
  4. In a dutch oven combine soup, milk, water and onion.
  5. Bring to a boil.
  6. Add Italian seasoning, garlic, barley, macaroni and rice.
  7. Reduce heat, simmer uncovered for 15 minute Stir in carrot, cover and simmer for 5- 10 minute Add meatballs and mushrooms to soup.
  8. Stir in Parmesan cheese.
  9. Cook a few minutes more until macaroni and rice are done.
  10. Serve with crusty bread!
  11. Enjoy!
  12. Note: I used diced garlic from a jar.
  13. Either way is OK.

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Meatloaf Muffins With BBQ Sauce Recipe

April 19th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 2/3-1 3/4lbsground sirloin
  2. 1mediumonion, cut into chunks
  3. 2stalkscelery, from the heart of the stalk, cut into 2 inch pieces
  4. 1green bell pepper
  5. 1largeegg, plus
  6. 1teaspoonmilk, beaten
  7. 1cupplain breadcrumbs
  8. 2tablespoons grillseasoning(recommend Montreal Steak Seasoning by McCormick)
  9. 1cup smokybarbecue sauce
  10. 1/2cupsalsa
  11. 1tablespoonworcestershire sauce
  12. vegetable oilor extra-virgin olive oil

DIRECTIONS

  1. Preheat oven to 450 degrees F.
  2. Put ground beef into a big bowl.
  3. Put onion and celery into a food processor.
  4. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl.
  5. Cut the pepper into a few pieces and add to the food processor.
  6. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl.
  7. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl.
  8. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce.
  9. Pour half the sauce mixture into the bowl with the meatloaf mix.
  10. Mix the meatloaf together with your hands.
  11. Wash up.
  12. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil.
  13. Use an ice cream scoop to help you fill meat into a each tin.
  14. Top each meat loaf with a spoonful of extra sauce.
  15. Bake about 20 minutes.
  16. Cut open 1 muffin to test that the middle is cooked through.

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Houston’s Chicago-Style Hot Artichoke Dip Recipe

April 19th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 2ouncesromano cheese
  2. 1clovegarlic
  3. 8ouncesfrozen chopped spinach, thawed,and firmly squeezed to remove moisture
  4. 6 1/4ouncesartichoke hearts, drained,patted dry
  5. 8ounces softcream cheese with garlic and herbs
  6. 2eggs
  7. 1cup shreddedmozzarella cheeseor Italian cheese blend
  8. tortilla chips, for serving
  9. sour cream, for serving
  10. salsa, for serving

DIRECTIONS

  1. Preheat oven to 375 degrees.
  2. Put Romano cheese in a food processor with metal blade.
  3. Turn motor on and drop garlic through feed tube to mince.
  4. Stop machine and add spinach, artichokes, cream cheese and eggs.
  5. Process until thoroughly blended; turn into medium bowl.
  6. Fold in mozzarella cheese.
  7. Transfer to a 2- to 3-cup baking dish; bake until heated through, 20 to 25 minutes.
  8. Serve hot with tortilla chips, sour cream and salsa.

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Corned Beef Hash Breakfast Bake Recipe

April 19th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 2 (15 ounce)canscorn beef hash
  2. 6eggs
  3. Tabasco sauce (optional)
  4. 1 (8 ounce)package shreddedcolby cheeseor cheddar cheeseor monterey jack pepper cheese

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Lightly grease a one-quart casserole dish.
  3. Spread two cans of corned beef hash in lightly greased casserole dish.
  4. Make six indentations in corned beef hash with spoon.
  5. Break open egg and place raw eggs in each of the indentations.
  6. Sprinkle Tabasco sauce over entire mixture.
  7. Evenly cover mixture with shredded cheese.
  8. Bake at 350 degrees for approximately 35-40 minutes until egg yolks are fully cooked.

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