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Indian Flavored Pork Skillet (OAMC) Recipe

August 3rd, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 8boneless pork chops, cut into 3/4 inch cubes
  2. 4teaspoonsground cumin
  3. 2teaspoonsground cardamom
  4. 2teaspoonsground cinnamon
  5. 2teaspoonsground coriander
  6. 2teaspoonsground mace
  7. 1teaspoonground black pepper
  8. 1/2teaspoonsalt
  9. 2tablespoonsvegetable oil
  10. 4largeonions, chopped
  11. 6clovesgarlic, crushed
  12. 1 1/2cupsbeef broth
  13. 6tablespoonshoney
  14. 4tablespoonslemon juice
  15. 2cupsplain yogurt
  16. 4tablespoonsflour
  17. 1/2cup choppedparsley
  18. 2green peppers, chopped (optional)
  19. 1lbbutton mushrooms, quartered (optional)

DIRECTIONS

  1. Put cumin, cardamom, cinnamon, coriander, mace, pepper and salt in large plastic bag; shake to blend.
  2. Cut up your pork and add to the bag then shake gently to coat pork.
  3. Heat oil over medium-high heat in large skillet; cook and stir onions and garlic until tender.
  4. Add pork, cook and stir for 3-5 minutes or until browned.
  5. Stir in broth, honey and lemon juice, bring to a boil; reduce heat, cover and simmer 10 minutes or until pork is tender.
  6. In small bowl stir together yogurt and flour; stir into skillet with parsley.
  7. Cook and stir over medium heat, until mixture thickens.
  8. To Freeze: in freezer safe container.
  9. To Reheat: Reheat in a covered pot.
  10. Serve over rice.

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Easy Pizza Pasta Casserole (OAMC) Recipe

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

Easy Pizza Pasta Casserole (OAMC) Recipe

INGREDIENTS

  1. 2lbsground beefor ground venison
  2. 1largeonion, chopped
  3. 1clovegarlic, minced
  4. 1teaspoonitalian seasoning
  5. 2tablespoonsolive oil
  6. 2 (26 ounce)jarsspaghetti sauce
  7. 16ouncesrotini pasta, cooked and drained
  8. 5cups shreddedmozzarella cheese(20 oz)
  9. 8ounces slicedpepperoni

DIRECTIONS

  1. Brown ground beef, onion, garlic and seasoning in oil.
  2. Drain.
  3. Stir in pasta, spaghetti sauce and 3 cups cheese.
  4. Place mixture in 2 greased 9x13x2 inch baking pans or 4 square pans.
  5. Sprinkle with remaining mozzarella.
  6. Top with pepperoni.
  7. Cover and freeze up to 3 months.
  8. To cook now: Bake uncovered at 350 degrees for 25-30 minutes, until heated through.
  9. To bake frozen casserole: Thaw in refrigerator overnight and bake at 350 for 35-40 minutes, till hot.

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Chicken Tetrazzini Family Style – OAMC Recipe

May 29th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 2-3lbschicken breasts, cut into bite sized pieces
  2. 1 (8 ounce)jarsliced mushrooms, reserve liquid
  3. 3/8cupbutter
  4. 1 (5 ounce)jarpimientos, drained
  5. 1 (10 3/4 ounce)cancream of chicken soup
  6. 1 1/4cupsevaporated milk
  7. 1/8teaspooncayenne pepper
  8. 1/8teaspooncelery salt
  9. 1/4teaspoonsalt
  10. 8ouncesspaghetti, broken into thirds
  11. 1/2mediumonion, diced
  12. 1cup gratedsharp cheddar cheese
  13. 1/4cup shreddedparmesan cheese
  14. 1cupplain breadcrumbs

DIRECTIONS

  1. In large pot, boil spaghetti according to package directions.
  2. Drain.
  3. Mix with mushrooms, reserving mushroom liquid for later use.
  4. Add pimentos (drained).
  5. Set aside.
  6. In large skillet, melt 1/2 stick butter, add onions and chicken and saute until chicken is no longer pink and onion is translucent.
  7. Add seasonings, mushroom liquid, and stir in cream of chicken soup until smooth.
  8. Slowly add evaporated milk and stir until smooth.
  9. Continue simmering for five minutes.
  10. Put spaghetti mixture into a large 2 quart casserole or 9 x 13 dish.
  11. Pour sauce over.
  12. Sprinkle top with parmesan, and cheddar.
  13. In microwave, melt remaining butter and combine with bread crumbs.
  14. Sprinkle over the top of the cheeses.
  15. Bake uncovered at 350 degrees for 25 minutes.
  16. IF FREEZING, I freeze after adding the breadcrumbs and before baking.
  17. After freezing, allow to thaw overnight in refrigerator and then bake as directed.

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Baby Kate’s Beefaroni (Oamc) Toddler-Style Recipe

May 25th, 2014 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1tablespoonolive oil(not extra virgin, I use light tasting)
  2. 1lbextra lean ground beef(I used 94% lean)
  3. 1/2smallonion, very very finely diced
  4. 1 1/2cups coarsely gratedcarrots
  5. 1mediumfresh tomato, peeled, seeded and chopped
  6. 1cup filteredwater
  7. 6slices of pasturizedprocess American cheese(not processed cheese “food”)
  8. 8ounces uncookedpasta(choose something that chubby fingers can easily pick up, I used Barilla brand Pipette)

DIRECTIONS

  1. Heat oil in skillet.
  2. Add beef, carrots, tomatoes and onions. Cook until beef is completely cooked and crumbly; carrots will be soft, onions and tomatoes will be virtually non-existent.
  3. During this cooking stage, add the water to make a “sauce”.
  4. Set aside when done.
  5. While cooking meat mixture, cook pasta according to package directions.
  6. Drain pasta and combine with meat mixture.
  7. Tear up the 6 slices of cheese and stir into beef/pasta mixture until a creamy sauce forms.
  8. It’s done!
  9. Freeze in small containers.
  10. To reheat, defrost in refrigerator and heat in microwave or sauce pan. You can add a little water (2 tsp or so) to keep moist while reheating.

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Italian Spinach – for OAMC Recipe

May 16th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 3-4lbsfresh spinach, well washed,stems removed
  2. 3clovesgarlic, cut in half
  3. 1/4cupolive oil
  4. salt and pepper

DIRECTIONS

  1. In a large skillet, slowly warm the olive oil and garlic until the garlic sizzles.
  2. Saute over low heat just until the garlic begins to color.
  3. Remove the garlic.
  4. Begin adding spinach to the pan, tossing to coat with oil and seasoning with salt& pepper as you go.
  5. As it cooks down, continue to add more until it is all cooked down.
  6. You may add the garlic back in, either as is or mashed, if you want to.
  7. Freeze in zipper bags.

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