Friday, April 10, 2009

Recipes

I have been asked by a few people lately about recipe ideas. Here are a bunch of my tried and true recipes that are (for the most part) quick, easy, and inexpensive.

Baked Chicken

Chicken Pieces 1 can Cream of Mushroom soup Salt Garlic Salt Paprika Chopped Parsley

Season chicken with salt, garlic salt, and paprika and place in a large baking pan. Mix cream and cream of mushroom soup, pour over the chicken. Sprinkle with parsley. Bake @350 for 90 minutes.

Baked Lemon Chicken

3 T butter melted 2 T Lemon Juice 1 Garlic Clive, minced ½ t. Salt ¼ t. Pepper 1/2 C. Seasoned Bread Crumbs 4 Boneless Chicken Breast halves

In shallow dish, combine the first five ingredients. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with crumbs. Place in greased 13"x9"x2" baking pan. Drizzle with remaining butter mixture. Bake, uncovered, at 350 for 25-30 minutes or until juices run clear.

Chicken Divan

5 or 6 spears frozen or ½ bowl of broccoli cut in long spears – steam cook for 5 minutes 3 chicken breasts, chunk and brown slightly in 1 tbs. oil 1 can cream of chicken soup ½ cup mayonnaise 1 tsp. lemon juice ½ tsp. curry powder

Place cooked broccoli in buttered casserole dish. Put chicken chunks on top. Mix soup, mayonnaise, lemon juice and curry powder. Spread over chicken and broccoli.

Topping: ¼ cup grated cheddar cheese ¼ cup soft bread crumbs mixed with 2 tbs. melted butter

Bake at 350 for 30 minutes

Charlotte-Style Wings

24 chicken wings 2 cups apple cider vinegar ¾ cup tomato paste ¼ cup ketchup 3 tablespoons packed brown sugar 1 tablespoon peanut oil 1 tablespoon Worcestershire sauce 1 teaspoon red pepper flakes 1 teaspoon salt

Place ingredients in a pot over medium-high heat. When liquid boils, lower heat. Simmer wings until just cooked through (about 25 minutes). Refrigerate contents overnight. Prepare enough coals for a medium-hot fire, or set a gas grill on medium-high. Grill wings – turning and basting with sauce in pot – until browned (about 8 minutes).


Cranberry Chicken

3-4 pounds of chicken pieces 1 package dried onion soup mix 14-oz. can whole berry cranberry sauce 8 or 16 ounce bottle of French dressing

Wash and pat dry chicken pieces and arrange in a 9-by-13-inch pan. Combine next three ingredients and pour over chicken. Cover pan with aluminum foil and bake for 45 minutes at 425 degrees. Take off foil and bake another 15 minutes.


Cream Cheese Chicken

4 skinless, boneless chicken breasts – cubed 1 cube butter 1 pkg Dry Italian salad dressing mix

Put in a crockpot and cook on low for 5 hours. Then turn on high for 1 hour. (Note: You can easily adjust and cook for less time by adjusting temperature.)

½ hour before serving add:

1 - 8 oz. pkg cream cheese 1 can cream of chicken soup

Serve over rice or pasta

To make this dish faster, you can use the stove.

Chicken Casserole

4 chicken breast halves – cook and cubed

4 cups dry noodles (cooked)

Sauce:

2 cans Cream of Chicken Soup

1/3 cup milk

1 cup sour cream

½ cup parmesan cheese

1 cup mozzarella cheese

Topping:

1 Tube of Ritz crackers – crushed

½ cup melted butter

Pinch of parsley flakes

Place chicken in bottom of 9X13 pan. Cover with cooked needles. Pour on sauce, and then cover with topping. Bake at 350 for 30 to 40 minutes.

Parmesan Chicken

2 Cups crushed Ritz crackers

3 T grated parmesan

2 t garlic salt

8 boneless, skinless chicken breasts

1 cup plain yogurt

¼ cup butter, melted

1 recipe Sour Cream Chicken Sauce (see below)

Combine cracker crumbs, parmesan cheese, and garlic salt. Dip each piece of chicken in yogurt to coat and then in crumb mixture. Arrange in greased 9X13 baking dish. Drizzle with melted butter. Bake at 350 for about 45 minutes. Top with Sour Cream Chicken Sauce.


Sour Cream Chicken Sauce

2 cans Cream of Chicken Soup

1 cup sour cream

In a small sauce pan, heat soup and sour cream together over low heat. Stir frequently.

Broccoli Bacon Salad

10 slices of thick-cut bacon, cooked and crumbled up 1 pound broccoli florets cut up in bit sized pieces 1 cup raisins (to soften, pout boiling water on raisins and allow raisins to soak for 5 minutes, drain) ½ cup chopped red onion ½ cup sliced almonds

Dressing : 1 cup mayonnaise 1/3 cup sugar 2-3 TBSP vinegar. Combine three dressing ingredients and mix well

Add all dry ingredients and dressing. You can make this 1 hour ahead of time.

Harmer Ice Cream

2 quarts milk 2 ½ cups sugar 3 junket tablets 3 beaten eggs 1 pint whipping cream 3 tablespoons vanilla extract 1 ¾ tablespoon lemon extract rock salt ice

Heat milk and sugar until dissolved, cool mixture. Add 3 junket tablets, mix well and put in refrigerate for 1 hour. Add 3 beaten eggs, whipping cream, vanilla, and lemon. Mix well. Freeze according to ice cream make directions.


Grandma Fugal's Apple Pie

4 cups cooked down apples (drained) ¾ cup sugar ¾ tsp. cinnamon 2 or 3 Tbs tapioca or flour 1 tsp butter

Mix sugar, cinnamon, and tapioca together and stir into apples. Dump into a baked crust and dot with butter. Top with another crust and bake at 400 for about 35 minutes or until lightly brown.


Strawberry Dream Pie

1 pie crust – baked

Strawberries, fresh or frozen, enough to make 2 cups masked

1 ½ cups sugar

6 tablespoons cornstarch

1 cup water

1 package (8 oz.) cream cheese, softened

2 tablespoons milk

Whipping cream

Powdered sugar

1 small package strawberry jell-o


Mix sugar and cornstarch in a 2 quart saucepan. Gradually stir in water and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute; cool. Heat milk in microwave; add 2 teaspoons of dry jell-o mix. Using electric mixer, beat cream cheese and milk mixture until smooth and creamy. Spread cream cheese mixture into bottom of pie crust. Put the strawberry mixture on top of cream cheese mixture. Heat a few tablespoons of the whipping cream. Add the rest of the jell-o powder and mix until dissolved. Mix all of the whipping cream together with an electric mixer. Put the whipped cream on top of the pie. Refrigerate about 3 hours or until set.





Decadent Peanut Butter Pie

1 prepared chocolate cookie pie crust 1 cup creamy peanut butter 8 oz. cream cheese at room temperature ½ cup sugar 12 oz. container of cool whip, divided 1 - 11.75 oz. jar hot fudge sauce, divided

Drizzle: 2 Tbs. Hot Fudge and 2 Tbs. Peanut butter

In a medium bowl, beat together peanut butter, cream cheese, and sugar. Gently fold in 3 cups cool whip. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie. Reserving 2 tablespoons of hot fudge sauce, place remaining fudge in microwave safe bowl. Microwave for 1 minute. Stir. Spread hot fudge over pie to cover the peanut butter layer. Refrigerate until serving time. Just before serving, spread the remaining cool whip over hot fudge layer, being careful not to mix the two layers. Place the 2 Tbs. hot fudge in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 Tbs. Peanut butter going the opposite direction of the hot fudge.





Ebleskievers

3 eggs, separated 3 cups flour 4 t baking powder 3 T melted butter 1 T cream or evaporated milk 3 T sugar ½ t salt ½ nutmeg 1 t cardamom 1 ½ c buttermilk 1 cup milk

Combine all ingredients except egg whites. Whip egg whites and fold into the mixture. Use an ebleskievers pan to make the ebleskievers.

Buttermilk Syrup for ebleskievers:

1 cup sugar ½ cup buttermilk 1stick of butter

Bring to a boil in 2 qt. pan Remove from heat and add: ½ t baking soda 1 t vanilla

Serve over ebleskievers



Mushroom Stroganoff

1-2 T butter 1 ½ - 2 lbs Mushrooms (sliced) or 1 pound round steak cubed and 1 small can of mushrooms 2-3 T beef bouillon Pinch of nutmeg salt and pepper ¾ cup 7-Up 2 cups cream or half & half 4 oz. cream cheese (cubed) 2 T cornstarch 1 lb. egg noodles

Sauté mushrooms in butter until liquid is gone. If using meat, cook round steak and add canned mushrooms. Season with bouillon, nutmeg, salt, and pepper. Add 7-Up, cream, and cream cheese. Dissolve cornstarch in 1-2 T cold water and use to thicken sauce to desired consistency. Serve over egg noodles cooked al dente.


Best Ever Burger

1 pound ground beef

¼ soy sauce

2 T onion soup mix

Combine three ingredients and BBQ.



Calzones

1 package frozen Rhodes rolls – raised and ready to bake, only take out as many rolls as you want to make calzones spaghetti sauce sausage hamburger cheese onions olives anything else your family likes


Thinly roll out a dough ball. Put spaghetti sauce, cheese and toppings in side. Close the dough around the stuffing and pinch shut (a fork works great). Bake at 350 for 20-30 minutes (until starting to brown). Serve with remaining spaghetti sauce.

Sunday Roast

3 to 4 pound rump roast 1 pound bag baby carrots 1 cup chopped onion 8 to 10 red potatoes, quartered 1 envelope dry onion soup mix 1 cup water

Place carrots, onion, and potatoes in bottom of greased slow cooker. Place meat on top of vegetables. Dissolve soup mix in water and pour over meat. Cover and cook on low heat 8 – 10 hours. If using a frozen roast, cook on low heat an additional 2-4 hours.



Flank Steak Teriyaki

¼ Cup Soy Sauce

¼ Cup 7-Up

¼ Cup Salad Oil

1 t grated fresh ginger (more if you desire)

5 cloves garlic, minced

1 t sugar

1 flank steak or 1 round steak pounded very thin


Mix all ingredients together in a zip lock bag. Marinate the meat at least 3-5 hours. Through on BBQ.


Tater tot Casserole

1 pound hamburger

1 chopped onion

1 can Cream of Mushroom soup

1 – 16 oz. package of tater tots

Cheese

Preheat oven to 350. While oven is preheating and you are preparing casserole, place ½ of the tater tots in bottom of baking dish. Put in preheating oven. Brown hamburger and onion, season to taste. Add cream of mushroom soup, mix well. Take tater tots out of the oven. Add meat mixture. Put the other ½ of the tater tots on top of the meat mixture. Cover with grated cheese. Bake for 45 minutes uncovered.




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