Crockpot Garlicky Brown Sugar Chicken by Jill C.
1 1/2 pounds of chicken pieces
1 cup packed brown sugar
2/3 cup apple cider vinegar
1/4 cup lemon-lime soda
3 tablespoons minced garlic
2 tablespoons soy sauce or Bragg's Amino Acids
Pepper
Combine all ingredients in a bag. Freeze. Defrost and cook on low for 6 to 8 hours.
Chicken Cacciatore by Michelle C.
4-6 chicken breasts, cut up in bite size pieces
2 red peppers, cut in bite size pieces
2 green peppers, cut in bite size pieces
1 onion, cut in bite size pieces
2 cans or 1 pkg fresh sliced mushrooms
1 clove or 1 tbsp minced (jar in fridge) garlic
3 jars spaghetti sauce
Sauté vegetables in olive oil for 10 minutes. Remove
and set aside. Sauté chicken in same pan for 10 min.
or until cooked. Combine chicken, vegetables &
sauce . Simmer covered for at least 3 hours ~
serve over noodles or rice.
Tuesday, November 30, 2010
Sunday, October 31, 2010
October Meal Swap
Lasagna by Jill
30 oz ricotta (2 containers)
3 cups mozzarella, shredded (1 1/2 c. for filling, 1 1/2 cups for layering)
2 eggs
pepper
1/3-1/2 cup parmesan
parsley (1+ tbsp)
basil (2 tbsp fresh...whatever you like if dried)
Combine above ingredients (except half the mozzarella)
1 lb ground meat (I used ground turkey), browned
1 lb (large) box lasagna noodles, boiled al dente
2 jars spaghetti sauce
chopped fresh tomato (2 small, 1 large...sometimes more)
You need a bigger-than 13 x 9 in. pan to fit it--or 2 pans, or adapt the
recipe down.
Put sauce in the bottom of the pan, then layer of noodles, layer of ricotta
mixture, meat, sauce, mozzarella, and tomatoes. Repeat (I don't usually put the
fresh tomatoes on every layer--generally just the first and some on top).
Bake, covered loosely with foil, at 350 for about an hour.
Chicken Enchiladas by Jenn R.
2 c. cooked and shredded chicken
1 c. cream of chicken soup
1 c. sour cream
2 c. mozzarella cheese
1 sm. can diced green chiles
8 tortillas (I prefer flour but can use corn too)
Mix chicken, soup, sour cream, and 1 c. mozzarella together. Spoon filling mixture into tortilla and roll up. Place into a greased 9x13 pan, seam side down. If frozen, thaw and then bake at 350 degrees for 20-30 minutes or until "bubbly". In last 5 minutes of baking time, sprinkle with remaining 1 c. mozzarella cheese. Serve with shredded lettuce, diced tomatoes (if desired), and a dollop of salsa.
Spaghetti Casserole by Michelle
1 lb ground chuck
1 green pepper, diced
1/2 - 1 onion, diced
1 can tomato soup
1 can cream of mushroom soup
1 can mushrooms, optional
1 lb shredded cheddar
8 oz spaghetti
Brown the meat, green pepper and onion, drain. Add soups, can of water and mushrooms. Mix and set aside. Cook spaghetti and combine with meat mixture. Pour into a 9x13 baking dish and bake at 350 for 15 minutes. Remove from oven and cover with grated cheese. Cook for 15 minutes more. If frozen, thaw before cooking.
Chicken Tetrazzini by Tami
Chicken Pot Pie by Jenn M.
Chili by Judy
30 oz ricotta (2 containers)
3 cups mozzarella, shredded (1 1/2 c. for filling, 1 1/2 cups for layering)
2 eggs
pepper
1/3-1/2 cup parmesan
parsley (1+ tbsp)
basil (2 tbsp fresh...whatever you like if dried)
Combine above ingredients (except half the mozzarella)
1 lb ground meat (I used ground turkey), browned
1 lb (large) box lasagna noodles, boiled al dente
2 jars spaghetti sauce
chopped fresh tomato (2 small, 1 large...sometimes more)
You need a bigger-than 13 x 9 in. pan to fit it--or 2 pans, or adapt the
recipe down.
Put sauce in the bottom of the pan, then layer of noodles, layer of ricotta
mixture, meat, sauce, mozzarella, and tomatoes. Repeat (I don't usually put the
fresh tomatoes on every layer--generally just the first and some on top).
Bake, covered loosely with foil, at 350 for about an hour.
Chicken Enchiladas by Jenn R.
2 c. cooked and shredded chicken
1 c. cream of chicken soup
1 c. sour cream
2 c. mozzarella cheese
1 sm. can diced green chiles
8 tortillas (I prefer flour but can use corn too)
Mix chicken, soup, sour cream, and 1 c. mozzarella together. Spoon filling mixture into tortilla and roll up. Place into a greased 9x13 pan, seam side down. If frozen, thaw and then bake at 350 degrees for 20-30 minutes or until "bubbly". In last 5 minutes of baking time, sprinkle with remaining 1 c. mozzarella cheese. Serve with shredded lettuce, diced tomatoes (if desired), and a dollop of salsa.
Spaghetti Casserole by Michelle
1 lb ground chuck
1 green pepper, diced
1/2 - 1 onion, diced
1 can tomato soup
1 can cream of mushroom soup
1 can mushrooms, optional
1 lb shredded cheddar
8 oz spaghetti
Brown the meat, green pepper and onion, drain. Add soups, can of water and mushrooms. Mix and set aside. Cook spaghetti and combine with meat mixture. Pour into a 9x13 baking dish and bake at 350 for 15 minutes. Remove from oven and cover with grated cheese. Cook for 15 minutes more. If frozen, thaw before cooking.
Chicken Tetrazzini by Tami
Chicken Pot Pie by Jenn M.
Chili by Judy
Thursday, September 30, 2010
September Inaugural Swap
Bierocks - Jill C.
Recipe adapted from that of Pam Peterson from Leon, KS as published in American's Best Lost Recipes
Serves 8
DOUGH
3/4 c. warm water (110 degrees)
1/2 c. sweetened condensed milk
1/4 c. vegetable oil
2 T. sugar
1 lg egg
3 1/2 c. all-purpose flour
2 pkg rapid-rise or instant yeast
1 t. salt
FILLING
3 T. unsalted butter
1 1/2 lbs lean ground beef (I used ground turkey)
1 lg onion, chopped fine
1/2 small head cabbage, cored and chopped (about 3 c.)
salt and pepper
8 slices American cheese (I actually used cheddar and Swiss in the ones I made for the swap)
1. FOR THE DOUGH: Lightly grease a large bowl with cooking spray. Mix the water, condensed milk, oil, sugar, and egg in a large measuring cup. Mix the flour, yeast, and salt in the bowl of a stand mixer fitted with the dough hook. With the mixer on low, add the water mixture. After the dough comes together, increase the speed to medium and mix until shiny and smooth, 4 to 6 minutes. Turn the dough out onto a heavily floured work surface, shape into a ball, and place in the greased bowl. Cover the bowl with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
2. FOR THE FILLING: Melt 1 T. butter in a large skillet over medium high heat (I skipped the step to cut out a little bit of fat). Add the beef and cook until just beginning to brown, about 6 minutes, breaking up any large clumps. Using a slotted spoon, transfer the beef to a paper-towel lined plate.
3. Pour off all but 2 T. fat from the pan. Add the onion and cook until softened, about 3 minutes. Add the cabbage and toss until just beginning to wilt, 2 to 4 minutes. Return the beef to the pan and season with salt and pepper.
4. TO ASSEMBLE AND BAKE: Adjust two oven racks to the upper-middle and lower-middle positions and heat to 350 degrees. Coat two baking sheets with cooking spray. Divide the dough into eight equal pieces. Working on a lightly floured work surface, roll each piece of dough into a 7-inch circle. Place one dough round in a deep cereal bowl and top with one slice of cheese. Spoon 3/4 c. filling over the cheese and pinch the edges of the dough together to form a bun. Transfer the bun, seam-side down, to a prepared baking sheet. Repeat with the remaining dough, cheese and filling, placing 4 buns on each baking sheet. Cover the buns with plastic wrap and let rise until puffed, about 20 minutes.
5. Back the buns until golden brown, about 20 minutes, switching and rotating the baking sheets halfway through the baking time. Brush the hot buns with melted butter and serve.
Baked Penne with Spinach and Sundried Tomatoes by Jenn R. from the September 2010 issue of Real Simple Magazine - The Great Dinner Swap
Serves 16| Hands-On Time: 30m | Total Time: 1hr 25m
Ingredients
* 1/4 cup olive oil
* 8 cloves garlic, chopped
* 1 cup oil-packed sun-dried tomatoes, chopped
* 2 28-ounce cans crushed tomatoes
* 4 28-ounce cans whole tomatoes
* 1/4 cup balsamic vinegar
* kosher salt and black pepper
* 3 pounds penne
* 4 5-ounce packages baby spinach
* 2 pounds mozzarella, grated (about 8 cups)
* 1 cup grated Parmesan (about 4 ounces)
Directions
1. Divide the oil between 2 large saucepans and heat over medium heat. Divide the garlic and sun-dried tomatoes between the saucepans and cook, stirring, for 2 minutes. Divide the crushed tomatoes between the saucepans.
2. Break up the whole tomatoes by cutting them up with scissors (while in the can) or by crushing them with your hands. Divide the tomatoes and vinegar between the saucepans; season each with 1 teaspoon salt and ½ teaspoon pepper. Simmer, stirring occasionally, until thickened, 20 to 25 minutes.
3. Meanwhile, bring 2 large pots of water to a boil; add 1 tablespoon salt to each. Divide the pasta between the pots; cook for half the recommended time on the package directions (the pasta will continue to cook when it is baked). Drain the pasta; return it to the pots.
4. Divide the spinach between the saucepans of sauce and cook, stirring, until the spinach begins to wilt, about 1 minute. Pour a saucepan of tomato sauce into each of the pasta pots and toss to combine.
5. Divide one of the pots of the pasta mixture among four 8-inch square baking dishes (the dishes will be halfway full). Sprinkle each with 1 cup of the mozzarella. Dividing evenly among the dishes, top with the remaining pot of pasta mixture. Sprinkle each with 1 cup of the remaining mozzarella and ¼ cup of the Parmesan.
6. To eat tonight: Bake the pasta on a rimmed baking sheet at 400° F until bubbling and beginning to brown, 15 to 20 minutes.
7. To freeze and cook later: Freeze the unbaked pasta, tightly sealed, for up to 3 months. To cook, thaw the pasta and bake, uncovered, on a rimmed baking sheet at 400° F until heated through, bubbling, and beginning to brown, 25 to 30 minutes.
Mexican Stuffed Shells by Jennifer M.
Steak Soup by Michelle
(Michelle's Notes: I call it "Bea's Steak Soup" but I really think it's the Plaza 3 recipe that was in the Star awhile back!)
1 stick butter
1/2 c flour
4 c beef consomme or broth
1/2 c chopped carrot
1/2 c chopped onion
1/2 c chopped celery
(1) 16 oz. can chopped or diced tomatoes
1.5 tsp Kitchen Bouquet
2 cubes beef bouillion
1/2 tsp pepper
1 tsp Accent
10 oz frozen mixed vegetables
1 lb cooked, drained ground chuck
Brown & drain meat. Saute onion, carrot & celery.
Melt butter in pan & add flour - mix well & add consomme. Stir
well while heating, until thickened. Add Accent, pepper, bouillon, tomatoes & cook approx. 1 minute. Add Kitchen Bouquet & rest of vegetables & meat. Cook on medium heat for 30 minutes.
I usually double the recipe and freeze it!
Chicken Almondine by Judy
Recipe adapted from that of Pam Peterson from Leon, KS as published in American's Best Lost Recipes
Serves 8
DOUGH
3/4 c. warm water (110 degrees)
1/2 c. sweetened condensed milk
1/4 c. vegetable oil
2 T. sugar
1 lg egg
3 1/2 c. all-purpose flour
2 pkg rapid-rise or instant yeast
1 t. salt
FILLING
3 T. unsalted butter
1 1/2 lbs lean ground beef (I used ground turkey)
1 lg onion, chopped fine
1/2 small head cabbage, cored and chopped (about 3 c.)
salt and pepper
8 slices American cheese (I actually used cheddar and Swiss in the ones I made for the swap)
1. FOR THE DOUGH: Lightly grease a large bowl with cooking spray. Mix the water, condensed milk, oil, sugar, and egg in a large measuring cup. Mix the flour, yeast, and salt in the bowl of a stand mixer fitted with the dough hook. With the mixer on low, add the water mixture. After the dough comes together, increase the speed to medium and mix until shiny and smooth, 4 to 6 minutes. Turn the dough out onto a heavily floured work surface, shape into a ball, and place in the greased bowl. Cover the bowl with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
2. FOR THE FILLING: Melt 1 T. butter in a large skillet over medium high heat (I skipped the step to cut out a little bit of fat). Add the beef and cook until just beginning to brown, about 6 minutes, breaking up any large clumps. Using a slotted spoon, transfer the beef to a paper-towel lined plate.
3. Pour off all but 2 T. fat from the pan. Add the onion and cook until softened, about 3 minutes. Add the cabbage and toss until just beginning to wilt, 2 to 4 minutes. Return the beef to the pan and season with salt and pepper.
4. TO ASSEMBLE AND BAKE: Adjust two oven racks to the upper-middle and lower-middle positions and heat to 350 degrees. Coat two baking sheets with cooking spray. Divide the dough into eight equal pieces. Working on a lightly floured work surface, roll each piece of dough into a 7-inch circle. Place one dough round in a deep cereal bowl and top with one slice of cheese. Spoon 3/4 c. filling over the cheese and pinch the edges of the dough together to form a bun. Transfer the bun, seam-side down, to a prepared baking sheet. Repeat with the remaining dough, cheese and filling, placing 4 buns on each baking sheet. Cover the buns with plastic wrap and let rise until puffed, about 20 minutes.
5. Back the buns until golden brown, about 20 minutes, switching and rotating the baking sheets halfway through the baking time. Brush the hot buns with melted butter and serve.
Baked Penne with Spinach and Sundried Tomatoes by Jenn R. from the September 2010 issue of Real Simple Magazine - The Great Dinner Swap
Serves 16| Hands-On Time: 30m | Total Time: 1hr 25m
Ingredients
* 1/4 cup olive oil
* 8 cloves garlic, chopped
* 1 cup oil-packed sun-dried tomatoes, chopped
* 2 28-ounce cans crushed tomatoes
* 4 28-ounce cans whole tomatoes
* 1/4 cup balsamic vinegar
* kosher salt and black pepper
* 3 pounds penne
* 4 5-ounce packages baby spinach
* 2 pounds mozzarella, grated (about 8 cups)
* 1 cup grated Parmesan (about 4 ounces)
Directions
1. Divide the oil between 2 large saucepans and heat over medium heat. Divide the garlic and sun-dried tomatoes between the saucepans and cook, stirring, for 2 minutes. Divide the crushed tomatoes between the saucepans.
2. Break up the whole tomatoes by cutting them up with scissors (while in the can) or by crushing them with your hands. Divide the tomatoes and vinegar between the saucepans; season each with 1 teaspoon salt and ½ teaspoon pepper. Simmer, stirring occasionally, until thickened, 20 to 25 minutes.
3. Meanwhile, bring 2 large pots of water to a boil; add 1 tablespoon salt to each. Divide the pasta between the pots; cook for half the recommended time on the package directions (the pasta will continue to cook when it is baked). Drain the pasta; return it to the pots.
4. Divide the spinach between the saucepans of sauce and cook, stirring, until the spinach begins to wilt, about 1 minute. Pour a saucepan of tomato sauce into each of the pasta pots and toss to combine.
5. Divide one of the pots of the pasta mixture among four 8-inch square baking dishes (the dishes will be halfway full). Sprinkle each with 1 cup of the mozzarella. Dividing evenly among the dishes, top with the remaining pot of pasta mixture. Sprinkle each with 1 cup of the remaining mozzarella and ¼ cup of the Parmesan.
6. To eat tonight: Bake the pasta on a rimmed baking sheet at 400° F until bubbling and beginning to brown, 15 to 20 minutes.
7. To freeze and cook later: Freeze the unbaked pasta, tightly sealed, for up to 3 months. To cook, thaw the pasta and bake, uncovered, on a rimmed baking sheet at 400° F until heated through, bubbling, and beginning to brown, 25 to 30 minutes.
Mexican Stuffed Shells by Jennifer M.
Steak Soup by Michelle
(Michelle's Notes: I call it "Bea's Steak Soup" but I really think it's the Plaza 3 recipe that was in the Star awhile back!)
1 stick butter
1/2 c flour
4 c beef consomme or broth
1/2 c chopped carrot
1/2 c chopped onion
1/2 c chopped celery
(1) 16 oz. can chopped or diced tomatoes
1.5 tsp Kitchen Bouquet
2 cubes beef bouillion
1/2 tsp pepper
1 tsp Accent
10 oz frozen mixed vegetables
1 lb cooked, drained ground chuck
Brown & drain meat. Saute onion, carrot & celery.
Melt butter in pan & add flour - mix well & add consomme. Stir
well while heating, until thickened. Add Accent, pepper, bouillon, tomatoes & cook approx. 1 minute. Add Kitchen Bouquet & rest of vegetables & meat. Cook on medium heat for 30 minutes.
I usually double the recipe and freeze it!
Chicken Almondine by Judy
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