Saturday, August 1, 2009
2 tablespoons minced fresh ginger root
3/4 cup olive oil
1/3 cup rice vinegar
1/2 cup soy sauce
3 tablespoons honey
1/4 cup water
In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.
2 Tbsp mayonnaise (real, not Miracle Whip)
2 to 3 Tbsp sour cream, full fat
1 clove garlic, crushed
1 tsp apple cider vinegar, or fresh lemon juice
1/4 tsp dried mustard
1/8 tsp freshly ground cracked pepper
2 tsp fresh dill, minced
Whisk buttermilk into the mayonnaise and sour cream, whisking until smooth. Add all other ingredients and whisk until smooth. Season to taste. I don't add salt because of the mayonnaise. Serve immediately. Keep unused portion refrigerated.
Friday, July 31, 2009
1 1/2 cups strawberries
3 tablespoons fresh lime juice
1 cup of ice cubes
Put watermelon, strawberries, lime juice, ice, and sugar if desired into the pitcher of a blender, and blend for 15 seconds on high speed. Stop machine, and stir ingredients with a long wooden spoon. Blend for 15 seconds more on high speed.
Thursday, July 30, 2009
3 lbs pork roast (shoulder or butt)
16 oz chunky salsa
1 can coke
2 cup brown sugar
Place pork in crock pot and fill half way up the side of the pork with water. Cook on high for 4 hours. drain water. Cut pork into thirds, then mix sauce (coke, brown sugar, and salsa) and pour on top. Cook 4 more hours on low. shred pork. Mix back in with sauce if you want it saucy or not.
Cafe Rio creamy cilantro tomatillo salad dressing
(I just used a can of black beans without anything else, but this recipe looks good too)
1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
1 tsp ground cumin
2 tbs olive oil
1 1/2 tsp salt
2 tbs fresh chopped cilantro
any other toppings wanted
roll it up
(I found a chicken recipe if you would like to substitute chicken instead of pork)
Cafe Rio chicken
1 small bottle of kraft zesty italian dressing
1 tbs chili powder
1 tbs cumin
3 cloves garlic-minced
5 lbs chicken breast
Cook all together in a crockpot for 4 hours on high, shred, then cook for an additional 1 hour.
tortilla - I use the land o lake brand of uncooked flour tortillas from costco or sams. They are awesome and taste like cafe rio's homemade tortillas
pico de gallo - [or chopped tomatoes, diced onions, cilantro, lime juice]
feta cheese crumbles
lime wedge (or lime juice)
tortilla strips (I just made my own by baking a finely shredded tortilla until crispy)
cilantro tomatillo dressing
1 cup sour cream
1 can cream of chicken soup
4 boneless chicken breasts
4 slices of ham
1 cup grated cheese
For sauce mix sour cream and cream of chicken soup together. Wrap the ham around each chicken breast and lay in a 9" square pan. Pour sauce over chicken, then cover with grated cheese. Cook at 350 for 1 1/2 to 2 hours.
1 cup flour
1/4 cup brown sugar
1/3 cup granulated sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
zest of 1 lemon
7 T butter (melted)
3/4 cup butter
1 cup sugar
1 lemon (zest and juice)
1/2 tsp vanilla
1 1/2 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup sour cream
Preheat oven to 350. Combine streusel ingredients and mix well. Chill. For cake , cream butter with sugar. Add eggs, zest, juice and vanilla. Mix well. Combine dry ingredients in a bowl and add to butter mixture alternately with sour cream until combined. Don't overmix. Spoon into buttered 9" square pan and crumble streusel in clupms over top. Bake 50 minutes.
(1 1/4 ounces) powdered sugar
1 tablespoon whole milk
1 tablespoon fresh lemon juice
In a medium bowl, using a rubber spatula, vigorously mix the cream cheese and sugar until smooth. Beat in the milk and lemon juice until the mixture is creamy and smooth
1 bag of pasta ( macaroni or curly noodles)
1 large can olives
1 block of cheese cubed
2 bottles of Italian dressing (the secret is to use the Good Seasons packets )
Chop vegetables while pasta is cooking. Rinse pasta with COLD water and mix everything together, except 1/2 bottle of dressing. Refrigerate, then add the dressing. Enjoy
2 cups fresh mushrooms sliced, I like to use shitake & cremini
1 large onion, chopped
2 cloves garlic, minced
1 16 oz. (2 cups) container sour cream
1 Tbsp. Worcestershire sauce
1/4 cup flour
1/4 cup butter
1/4 cup red cooking wine
1 - 14 oz. can beef broth
Salt and pepper to taste
Lightly coat tenderloin pieces with flour and salt and pepper. In a large saucepan, saute beef in butter with onions, mushrooms and garlic until meat is browned and onions and mushrooms are tender. Add Worcestershire sauce and beef broth and cook over medium heat for 10 - 15 minutes. Stir in sour cream and wine and heat for about 5 minutes. Serve over hot cooked wide egg noodles.
1 can (14 oz.) aritchoke hearts, drained, chopped
1 cup Mayonnaise
1 clove garlic minced
1 cup grated Parmesan Cheese
Heat oven to 350. Mix all ingredients, and spoon into shallow ovenproof dish or 9-inch pie plate. Bake 20 to 25 min. or until hot and bubbly
Wednesday, July 29, 2009
1 pound lump crab meat
1/2 cup cracker crumbs or bread crumbs
1/4 cup mayonnaise
1 teaspoon seafood seasoning
1/4 teaspoon white pepper
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
In a bowl, mix together eggs, mayonnaise, seafood seasoning, white pepper, Worcestershire sauce and dry mustard. Add crabmeat; mix evenly and gently. Add cracker crumbs evenly. Shape into 6 cakes. Saute in a frying pan with a little oil for 5 minutes on each side. Serve with Renee's mayo...Yummy!!
Tuesday, July 28, 2009
6 skinless, boneless chicken breast halves-cut into cubes
6 tablespoons butter, divided
4 cloves garlic, minced
1 tablespoon Italian seasoning
1 pound fettuccine pasta
1 onion, diced
1 (8 ounce) package sliced mushrooms
1/3 cup flour
1 tablespoon salt
3/4 teaspoon ground white pepper
3 cups milk
1 cup half and half
3/4 cup grated Parmesan cheese
8 ounces shredded Colby-Monterrey Jack cheese
3 Roma tomatoes, diced
1/2 cup sour cream
In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Set aside. melt 4 tablespoons butter in the skillet. Saute onion, 2 tablespoons garlic and mushrooms until the onions are transparent. Stir in flour, salt and pepper, cook 2 minutes. Slowly add milk and half and half, stir until smooth and creamy. Stir in Parmesan and Colby-Monterrey Jack cheeses, stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream.
1 tsp. cinnamon
1/2 cup shortening
1 tsp. baking soda
1 tsp. baking powder
2 1/4 cups pureed peaches (about 8 medium size peaches)
1/4 tsp. salt
2 cups flour, unsifted
1 tsp. vanilla
1 cup pecans or walnuts
Cream together sugar and shortening. Add eggs, mix thoroughly. Add pureed peaches and dry ingredients. Mix well. Add vanilla and nuts. Divide evenly into three greased small loaf pans. Bake at 325 degrees for about one hour. Cool before removing from pans.
Monday, July 27, 2009
1 avocado, peeled, cubed
salt and pepper to taste
Combine black beans, corn, tomato, chilies and purple onions; mix well. Gently stir in avocado. Serve immediately or chill before adding avocado. Serve with chips or over your favorite grilled meat or seafood.
When you're assembling the cake, you'll want to fill ramekin cups - not large muffin cups as some recipes suggests - 2/3 of the way full of cake batter, add 2 tablespoons of filling, and then top off the rest of the ramekin with more cake batter. Remember that you'll be inverting the cake when it's baked, so the filling needs to stay as near the bottom as possible.
The secret to making sure the chocolate lava cake actually oozes when you serve it is to keep it warm right after baking. However, this doesn't mean you should leave it in a warm oven since this will overbake the cakes. All you need to do is leave the cakes in the ramekins and cover them with saran wrap or foil to trap in the moisture. This should keep them warm and soft for at least 3-4 hours after baking. After that, invert the cakes onto a platter and microwave for
3 boneless skinless chicken breasts
1 small onion
1 garlic clove
1/4 cup each of carrots, celery, potatoes, corn, peas and potatoes, diced
2 cups chicken gravy (recipe follows)
1 tablespoon butter
Boil 3 boneless skinless chicken breasts in 4 cups water for 45 minutes. Remove chicken and cut into chunks. Measure 2 cups of stock and return to stock pot. TIP..You can freeze extra stock for up to 3 months. In a saute pan over medium heat, cook 1 small onion chopped and I minced garlic clove in butter until soft and translucent. Add onion and garlic mixture to stock pot along with remaining veggies and simmer for 15 minutes, salt and pepper to taste. Remove 2 cups of stock and in a medium sauce pan make chicken gravy. Preheat oven to 425 degrees. Strain veggies and add veggies and chicken to gravy and place the chicken pie filling in bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes, or until crust is golden brown and filling is bubbly. Cool for 10 minutes before serving. ENJOY!!!
3 tbsp. butter
4 tbsp. flour
2 cups chicken broth
1 tsp. salt
1/4 tsp. pepper
Melt the butter, then add the flour and blend thoroughly. Slowly add the broth, salt and pepper and blend until mixture thickens.
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, cut into 1 tbsp. pcs., very cold
1/4-1/2 cup cold water
Put the flour, salt and sugar into a food processor and pulse once or twice. Add the butter and process until the mixture looks grainy. Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers. Decant the loose dough onto a piece of plastic wrap. Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough. Split into two pieces and wrap each and chill for at least 4 hours before using. Dough can be made ahead for up to one week.
2 cups white cooking wine
1 pound good Swiss cheese, shredded
1 teaspoon cornstarch
3 tablespoons kirsch
pinch ground nutmeg
dash hot pepper sauce
French bread or other crusty bread, about 2 loaves, cut into pieces and toasted
(all pieces should have some crust)
Rub a fondue pot with garlic clove. Pour in wine and place over low heat. When air bubbles begin to rise to the surface, begin adding shredded cheese. Stir constantly until all cheese is melted. Dissolve cornstarch in the kirsch then add to cheese fondue mixture. Continue to cook and stir for 2 to 3 minutes, then season with nutmeg and pepper sauce. Place pot over alcohol burner or other low heat source for serving. Serve with fondue forks for guests to use to spear bread and dip into cheese fondue.
2 boneless and skinless chicken breasts, finely diced (pea sized)
1 c. water chestnuts
2/3 c. shitake mushrooms, diced
3 tbsp. green onions, chopped
1 tsp garlic, minced
cup-shaped lettuce leaves, like butter lettuce, boston or iceburg
Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from the pan and cool. Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce cups.
Top with crunchy rice noodles and the Special Sauce.
1 small box non-instant butterscotch pudding mix
1/2 cup chopped pecans, optional
1/2 cup (1 stick) margarine
1/2 cup brown sugar
Spray bundt pan with non-stick cooking spray. Cut rolls in half and roll in dry pudding mix. Arrange in pan alternately with pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and margarine; heat together until margarine is melted and syrup is formed. Stir well. Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. Remove wrap and bake at 350* for 30-35 minutes. Cover with foil the last 15 minutes of baking. Do not under bake. Immediately after baking invert onto a serving platter.
3 cornish hens thawed if frozen and cut in half
2 to 3 ounces thinly sliced prosciutto chopped
2 cloves garlic crushed
12 fresh sage leaves chopped
2 tablespoons chopped fresh fennel leaves
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons vegetable oil
5 teaspoons cornstarch
2 tablespoons cold water
fresh fennel tops
Rinse hens and pat dry. In a food processor, combine prosciutto, garlic, sage, fennel, salt, pepper and oil. Process until finely chopped. Brush or pat mixture on skin and inside hens. Place hens on a trivet in a 4 to 5 quart slow cooker. Cover and cook on low 5 to 5 1/2 hours or until hens are tender. Pour 1 1/2 cups cooking juices into a 2 cup measuring cup. Skim off and discard fat. In a small saucepan, dissolve cornstarch in cold water. Add cooking juices. Cook, stirring, over medium heat until slightly thickened. Spoon sauce over hens and garnish with fennel tops. Makes 6 servings.
1/4 cup butter, melted
8 ounce cream cheese, softened
1 10 ounce can condensed cream of mushroom soup or chicken soup
1 0.7 ounce package ZESTY Italian dressing mix
1/2 cup water
Cut chicken breasts into strips and place into a 3 to 4 quart crock pot. In a medium bowl, combine melted butter, softened cream cheese, soup, Italian dressing mix and water and stir until blended. Pour over chicken in crock pot. Cover and cook on low for 6 to 8 hours. Stir well, then serve over hot cooked egg noodles, rice or my boys favorite....toast cut into bite size squares.
2 tablespoons raspberry vinegar
2 tablespoons chili sauce
1/2 teaspoon ground cardamon
3/4 teaspoon salt
3/8 teaspoon ground black pepper
1 1/4 pounds lean ground turkey
1/3 cup quick cooking oats
1/4 cup minced onion
1 large egg, slightly beaten
1 tablespoon Worcestershire sauce
1 teaspoon cornstarch
1 tablespoon cold water
minced green onion
In a small bowl, whisk raspberry spread, vinegar, chili sauce, cardamom, 1/4 teaspoon salt and 1/8 teaspoon pepper. Spread 3 tablespoons of mixture over bottom of a slow cooker. Set remainder aside. In a medium bowl, combine the turkey, oats, onion, egg, Worcestershire sauce, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Shape into 1 to 1 1/2 inch balls. Place in sauce in slow cooker. Spoon remaining sauce over meatballs. Cover and cook on LOW 6 hours. Turn control to HIGH. In a small bowl, dissolve cornstarch in water. Spoon over meatballs. Cover and cook on HIGH 5-10 minutes or until thickened. Sprinkle with green onions. Makes about 45 meatballs.
2 cups chicken stock
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup tomato paste
2 tablespoons soy sauce
2 tablespoons brown sugar
2 cloves garlic, minced
1 dash allspice
4 pounds chicken, breasts and thighs
1/4 pound mushrooms, sliced
2 tablespoon margarine or butter
11 ounce can mandarin orange sections, drained
1/2 medium large bell pepper, sliced lengthwise
1/4 teaspoon ground ginger
3 tablespoons cornstarch
1/4 cup cold milk
1/4 cup cold water
The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable container large enough to also hold the chicken pieces. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning. In the morning place the chicken in the slow cooker and add marinade up to about an inch from the top of the container. Set the cooker on low and cover. 6 to 8 hours later, turn the cooker to high. About an hour later, saute the sliced mushrooms in the margarine or butter. Then add the mushrooms with pan juices, mandarin sections, green pepper and ginger into the slow cooker and stir thoroughly. Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit. Recover the slow cooker and let simmer for 15 to 30 minutes until serving.
Sunday, July 26, 2009
1 cup granulated sugar
1/4 cup butter or margarine
1 cup mashed bananas
1 1/2 tsp vanilla extract
2 1/4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup chopped nuts (optional)
Preheat oven to 350ºF. Grease and flour a 9x5-in. loaf pan. Cream softened cream cheese, sugar and butter, blending well. Blend in bananas, vanilla extract and eggs. Combine dry ingredients and add to banana mixture, mixing just until moistened. Fold in nuts. Pour into prepared pan. Bake for 1 hour and 10 minutes. Cool 10 minutes before removing from pan. Cool on rack. Serve warm with butter :)
2/3 c Stone-ground wheat cracker crumbs
1/3 c Walnuts, finely chopped
2 tablespoons Butter, softened
8 slices Bacon
1/2 c Onion, chopped
1 tablespoon Bacon drippings
24 oz Cream cheese, softened
3 Eggs, beaten
1/2 ts Cayenne Pepper
1/4 ts Garlic powder
Combine cracker crumbs, walnuts and butter until well blended. Press crumbs evenly on bottom of spring form pan. Bake in pre-heated 350 degree oven 10 minutes. Cool on rack.
Fry bacon until crisp, then crumble. Saute onion in drippings until tender and set aside. Beat cream cheese. Gradually add eggs, garlic powder & cayenne. Beat until smooth. Stir in bacon and onions.
Spoon mixture into pan. Spread level. Bake 45 to 60 minutes or until cheesecake is almost set and cracks on top. Cool completely. Store in refrigerator covered with plastic wrap.
Just before serving at room temperature remove sides of pan. Serve with crackers, carrot and celery sticks.
8 slices whole grain bread, crusts removed
1 1/2 cups shredded cheddar cheese
1 4 oz can chopped green chilies, drained
1 4 oz jar chopped pimento
1 1/3 cups milk
1/4 tsp cumin
1 cup salsa
sour cream for garnish
Spray an 8" x 8" x 2" baking dish with oil. Remove crusts from bread. Place 4 slices of bread in baking dish. Sprinkle with cheese, chilies, and pimento. Top with remaining bread. Beat eggs, milk, and cumin until blended. Pour over bread. Cover and refrigerate for at least 2 hours, but no longer than 24 hours. Heat oven to 325. Bake for 1 to 1 1/4 hours or until knife inserted in center comes out clean and top is golden brown. Let stand for 10 minutes. Serve with salsa and sour cream.
4 c. shredded cheddar cheese
2 c. milk
1 c. buttermilk biscuit mix
Heat oven to 350 degrees. Grease a 9 x 13 inch casserole. Sprinkle green chilies and cheese in bottom of dish. Beat milk, eggs and biscuit mix until smooth. Pour over green chilies and cheese. Bake 30 minutes or until knife comes out clean. Cut in squares. Serve warm.
1/3 cup pure maple syrup
Coarsely ground black pepper
Preheat oven to 400 degrees. Line two 15 1/2 x 10 1/2 inch cookie sheets with foil.
Place racks on pans or use a layer of well crinkled foil to form a makeshift rack. Arrange bacon slices on racks, overlapping the lean edge of each slice with the fat edge of the next. Brush with maple syrup and sprinkle evenly with black pepper.
Place pans in oven and bake for 25 minutes or until bacon is golden brown and crispy. Rotate pans between upper and lower oven racks half way through baking time.
Remove and drain on paper towels.....Enjoy!!
(sliced into 1 1/2-inch thick slices)
1/2 cup Butter
1 cup Brown Sugar, packed
2 tablespoons Corn Syrup
5 large Eggs
3/4 cup Heavy Cream
3/4 cup Milk
1 teaspoon PURE Vanilla
1/4 teaspoon Salt
2 teaspoons Grand Marnier
Powdered Sugar (optional)
Butter a 9 by 13 baking dish. In a small pot, melt the butter with the brown sugar and corn syrup. Stir together until the sugar is completely melted. Pour mixture into the baking dish. Place the bread slices on top of the butter and sugar mixture in one even layer. Squeeze the edges slightly to make the bread fit. In a bowl, whisk together the eggs, cream, milk, vanilla, salt, and 2 teaspoons of Grand Marnier. Pour this mixture over the bread. Tightly cover baking dish with plastic wrap and refrigerate for 8 hours or overnight. Let dish stand at room temperature for 20 minutes before placing in preheated oven at 350 degrees. Bake for 30 to 40 minutes until french toast is golden and puffed. Serve hot with drunken strawberries, buttermilk syrup and powdered sugar sprinkled on top.
* * * * Drunken Strawberries * * * *
1 quart Strawberries, hulled and sliced 1/4-inch thick (lengthwise)
1/4 cup Sugar
1/4 cup Grand Marnier
Combine sliced strawberries, sugar, and Grand Marnier in a small bowl. Cover with plastic wrap and refrigerate for 2 hours up to 24 hours.