Saturday, October 31, 2009
Friday, October 30, 2009
Cinnamon Pancake Cubes
1 T. butter or margarine
2-3 pancakes (about 6 inches), cut into 1-in pieces
1 T. sugar
1/8 t. ground cinnamon
In a skillet, melt butter. Add the pancakes, sugar and cinnamon. Cook over low heat until heated through, about 3 minutes.
Recipe Given By: Quick Cooking, J/F ’02
Wednesday, October 28, 2009
Burritos de Huevo con Chorizo
2 T. oil
1 lb. sausage (Logan’s Mexican style chorizo)
1 T chopped onion
salt to taste
6 flour tortillas (or up to 10-12, see hint below)
1/2 bag of frozen hash browns (*our addition, you can leave it out)
Heat the oil in a skillet, add the chorizo and onions and sauté for about 5 min.
In a bowl, beat the eggs lightly and add the salt. Pour into skillet and mix with chorizo. Cook for about 3 min or until eggs are set, stirring occasionally.
At the same time, cook the frozen hash browns according to the package directions.
Heat a dry skillet (large enough for 1 tortilla) over moderately high heat until hot. In skillet heat tortillas, 1 at a time, turning frequently, 30 seconds, or until softened, and transfer to a work surface. Divide filling AND potatoes between tortillas and roll up burritos.
You may spread refried beans on the tortillas before adding the chorizo and egg filling.
Recipe Given By: Judith Rivera
Hint: We make a double batch and use 1lb. spicy chorizo and 1 lbs. mild chorizo and combine for an extra tang. Just freeze and enjoy for a quick on-the-go breakfast. **We get 20-24 out of a double batch that includes the added potatoes so be prepared to make more than 6 burritos.
Tuesday, October 27, 2009
You can see her recipe here.
Here they are after 20 minutes of roasting with the sugar/butter paste added.
Lookin' good so far.
They weren't quite done when the recipe said they would be. I had a Chicken casserole in the oven set at 425 degrees. I popped the squash back into the oven at that temperature for another 15 minutes. At the end of that time, they were fork tender.
At first my husband LOVED them, then he LIKED them, then He said, "We should try it differently next time." ??? He ate almost half the dish.
The olive oil, brown sugar and rosemary was an interesting combination. They smelled delectable, but the flavors just did not gel for me. I ate two wedges to be polite. Each of the kids took one bite and looked like they were going to die - not pretty.
We'd like to try Acorn squash again, but this time we'll leave off the olive oil and substitute some other non-healthy fat, I'm sure. The rosemary? Maybe a little less or something else. The sugar/butter mixture...that can stay!
Creamy Chicken and Rice
4 C cooked rice (2 dry)
½ C butter or margarine, divided
¼ C flour
2 C milk
2 t chicken bouillon granules
½ - 1 t seasoned salt
½ t garlic powder
¼ t pepper
4 – 5 C cubed cooked chicken
12 oz. process American cheese, cubed
2 C (16 oz) sour cream
1 ¼ C crushed butter-flavored crackers (@ 32)
Spread rice into a greased shallow 3-qt. or 13x9x2” baking dish; set aside. In a saucepan, melt ¼ C butter; stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Bring to a boil; cook and stir for 2 min or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream; stir until the cheese is melted. Pour over rice. Melt the remaining butter; toss with cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 425 degrees for 10- 15 min or until heated through.
Recipe Given By: Quick Cooking M/A 1999 p. 28
Monday, October 26, 2009
Homemade Chicken Soup
Whole fryer chicken (or any amount you desire)
1 med onion, cut very fine
3-4 carrots, cut very fine
pkg of egg noodles
2 chicken bouillons(to enhance flavor)
salt and pepper
Clean out chicken, cut up and boil in water in a stock pot. Skim fat off the top. (Cook until looks done – about 30-40 min) Remove chicken, debone, remove skin, and cut into bite-size pieces. Return chicken to stock pot, add onions, carrots, bouillons, salt and pepper. Simmer until carrot are tender, about 10 min. Then add egg noodles and boil until done, about 8-9 min.
Serving: 16 C liquid, 10 people
Recipe By: Angie Martens
Good Health to You!
Wednesday, October 21, 2009
Cajun Chicken Strips
1 T flour
1t poultry seasoning
¾ t garlic salt
½ t paprika
¼ t pepper
1/8 – ¼ t cayenne pepper
1 ½ lbs boneless skinless chicken breasts,
cut into ½” strips
2 T butter or margarine
Italian parsley and chili peppers, optional
In a large resealable plastic bag, combine the first six ingredients. Add chicken, half at a time, and shake to coat. In a large skillet, cook chicken in butter for 8-10 min or until the juices run clear. Garnish with parsley and peppers if desired.
Recipe Given By: Quick Cooking Premiere p. 23, * see recipe at Taste of Home
(mine look more like nuggets comparatively, but bite-sized works for us.)
Monday, October 19, 2009
1 pkg (11 oz) refrigerated soft breadsticks dough
2 T olive oil
1 T Parmesan cheese, grated (use real!)
1 t. dried rosemary leaves, crushed
1 t. dried basil leaves
1 t. instant minced onion
Heat oven to 375 degrees. Lightly spray 15” baking stone with vegetable oil spray. Remove dough from pkg. Separate into 8 coils; DO NOT UNROLL BREADSTICKS. Place coils on stone. Press each coil into a 4” circle. Drizzle with oil. In small bowl, combine Parmesan cheese, rosemary, basil and onion; sprinkle over dough. Bake 10-15 min or until golden brown.
Recipe Given By: Pillsbury/Pampered Chef p. 3
(I've served it with Meatloaf Miniatures, mashed potatoes and steamed baby carrots.)
Friday, October 16, 2009
½ C soy sauce
½” of ginger, sliced
¼ C water
1 t. sesame seeds
½ C brown sugar
2-3 cloves garlic, crushed
2 drops Tabasco
Boil these ingredients for 1 min., then strain and serve as a dipping sauce. (Can be doubled.) Serve with white rice.
Heat a griddle and spread with margarine. Cook cook raw beef, skinless chicken breast, scallops, shrimp, Napa cabbage, bean sprouts, onions, mushrooms, zucchini, Chinese eggplant and peppers.
Recipe Given By: Sofia Valenzuela/Jon Sugimoto
We try to keep the shrimp and scallops to the outside so they don't get overdone and the chicken right down the middle where the griddle is hottest. Napa cabbage lays across the cooked meat or vegetables and wilts as it steams.
This photo shows our place settings. We each have a small bowl of rice and a small bowl of the dipping sauce. The margarine is on hand in case the food begins to stick. Most of the vegetables taste better with a little margarine coating the cooking surface anyway. We try to have forks to turn the food and chopsticks to eat with, but when it's family we don't follow that rule strictly.
douzo omeshiagari kudasai (Japanese: Enjoy your meal!)
Wednesday, October 14, 2009
Green Chili Enchiladas
2 cans (@ 10 oz. each) of green enchilada sauce
2 C shredded cheddar cheese
2 C shredded Monterey Jack cheese
@ 10 flour tortillas (soft taco size - @ 7" across)
Put a little sauce in the bottom of a 9x13 pyrex or glass dish. Use just enough sauce to cover the bottom so the tortillas don't stick. Put about 4-5 T of the cheeses in a tortilla, drizzle 1 T of the sauce over the cheese. Roll up the tortilla and put in the dish. Continue with the rest of the tortillas. When the dish is full of tortillas, spoon the remainder of the enchilada sauce over the top. Sprinkle the remaining cheeses on top, as well. Bake at 350 for 30 min.
Recipe Given By: Angie Martens
Hint: some extended family members add chicken; our family doesn't care for the addition. We cook up a big batch of white rice and add a quick vegetable for a full Mexican meal.