* 1/2 cup butter
* 1 onion, chopped
* 1 (16 ounce) package frozen chopped broccoli
* 4 (14.5 ounce) cans chicken broth
* 1 (1 pound) loaf processed cheese food, cubed
* 2 cups milk
* 1 tablespoon garlic powder
* 2/3 cup cornstarch
* 1 cup water
1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
2. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
3. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
Friday, September 24, 2010
Brown Sugar Ham and Bean Soup
1 lb navy beans, soaked overnight
1 meaty ham bone
1 small onion, chopped finely
1 cup cream
1/2 tsp dry mustard
1/8 tsp ginger powder
1 cup brown sugar
Place navy beans and ham bone in crock pot and fill with enough water to cover beans and most of ham bone. Cook on low for 3-4 hours. Add remaining ingredients and cook an additional 2-4 hours. Take bone out and shred remaining meat off bone and add to soup. Serve with a crusty loaf of bread and a salad. Delicious.
1 meaty ham bone
1 small onion, chopped finely
1 cup cream
1/2 tsp dry mustard
1/8 tsp ginger powder
1 cup brown sugar
Place navy beans and ham bone in crock pot and fill with enough water to cover beans and most of ham bone. Cook on low for 3-4 hours. Add remaining ingredients and cook an additional 2-4 hours. Take bone out and shred remaining meat off bone and add to soup. Serve with a crusty loaf of bread and a salad. Delicious.
Friday, April 16, 2010
Swedish Meatballs
4 pieces firm white bread, cubed
1 1/2 cups milk
1 large egg, beaten
1 lb. lean ground beef
1/4 cup diced/minced onion
1 teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon pepper
1 package brown gravy
1 package country gravy
Heat oven to 350 degrees. In a large bowl, combine bread, ½ cup milk, and the egg. Let soak 5 minutes. Mash bread mixture with a fork and add all remaining ingredients except the gravy. Mix together and form mini meatballs. Place in a 9 x 13 inch baking dish and bake for 20 minutes, turning once after 10 minutes. Meanwhile, in a saucepan, prepare gravy mixes using 1 cup of milk and 1 cup of water. Bring to a boil, reduce heat and simmer. Serve meatballs over rice, egg noodles, or with mashed potatoes. Add the gravy on top. Add a spoonful of Lignonberry Jam (IKEA)on the side. Whole berry cranberry sauce is good too.
1 1/2 cups milk
1 large egg, beaten
1 lb. lean ground beef
1/4 cup diced/minced onion
1 teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon pepper
1 package brown gravy
1 package country gravy
Heat oven to 350 degrees. In a large bowl, combine bread, ½ cup milk, and the egg. Let soak 5 minutes. Mash bread mixture with a fork and add all remaining ingredients except the gravy. Mix together and form mini meatballs. Place in a 9 x 13 inch baking dish and bake for 20 minutes, turning once after 10 minutes. Meanwhile, in a saucepan, prepare gravy mixes using 1 cup of milk and 1 cup of water. Bring to a boil, reduce heat and simmer. Serve meatballs over rice, egg noodles, or with mashed potatoes. Add the gravy on top. Add a spoonful of Lignonberry Jam (IKEA)on the side. Whole berry cranberry sauce is good too.
Baked Ziti
from my sister Elizabeth
12 oz ziti or rigatoni
2 teaspoons olive oil
1 large onion, minced
3 cloves garlic, minced
2 carrots, minced
1 stalk celery, minced
1 lb ground pork or sausage*
½ cup water
2 Tablespoons flour
½ cup milk
24 oz tomato sauce
¾ teaspoon oregano
½ teaspoon rosemary
½ teaspoon salt
¼ teaspoon pepper
1 cup mozzarella cheese
¼ cup Parmesan cheese
Cook pasta and drain. Transfer to a large bowl. In a large non-stick skillet, heat oil. Add onion and garlic; cook until softened. Add carrots and celery, cook until soft. Add pork to vegetables and cook through. Add the water and cook until it is almost evaporated. Stir in flour until well combined. Stir in milk until slightly thickened. Stir in tomato sauce and seasonings. Cook about 5 minutes. Add meat to pasta, mix well. Pour into a greased 9x13 baking pan. Cover with foil and bake at 400 degrees for 30 minutes. Remove foil, add cheese and bake 10 minutes more. Serves 8-10.
**I usually do 1 lb of ground beef and 1 lb of sausage.**
12 oz ziti or rigatoni
2 teaspoons olive oil
1 large onion, minced
3 cloves garlic, minced
2 carrots, minced
1 stalk celery, minced
1 lb ground pork or sausage*
½ cup water
2 Tablespoons flour
½ cup milk
24 oz tomato sauce
¾ teaspoon oregano
½ teaspoon rosemary
½ teaspoon salt
¼ teaspoon pepper
1 cup mozzarella cheese
¼ cup Parmesan cheese
Cook pasta and drain. Transfer to a large bowl. In a large non-stick skillet, heat oil. Add onion and garlic; cook until softened. Add carrots and celery, cook until soft. Add pork to vegetables and cook through. Add the water and cook until it is almost evaporated. Stir in flour until well combined. Stir in milk until slightly thickened. Stir in tomato sauce and seasonings. Cook about 5 minutes. Add meat to pasta, mix well. Pour into a greased 9x13 baking pan. Cover with foil and bake at 400 degrees for 30 minutes. Remove foil, add cheese and bake 10 minutes more. Serves 8-10.
**I usually do 1 lb of ground beef and 1 lb of sausage.**
Baked Cheesy Chicken Penne
based on a recipe by Martha Stewart
• 6 tablespoons butter, plus more for baking dishes
• kosher salt and black pepper
• 1 pound penne rigate
• 1 teaspoon olive oil
• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup plus 2 tablespoons flour
• 6 garlic cloves, finely minced
• 6 cups whole milk
• 10 ounces white or cremini mushrooms, trimmed and thinly sliced
• 1 cup sliced oil-packed sun-dried tomatoes, drained, thinly sliced
• 1 1/2 cups shredded provolone* (6 oz) you could also make that 1/2 mozzarella
• 1 1/2 cup freshly grated Parmesan (about 6 ounces)
Directions
1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you're going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
2. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and sauté until golden brown (3-4 minutes). Use a little extra olive oil if needed.
3. In a 5-quart Dutch oven or heavy pot (I just use the pot I cooked my pasta in), melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. take the pan off the heat and gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
Freezer instructions:
To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months. To bake, preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes or until mixture is hot and bubbly throughout.
• 6 tablespoons butter, plus more for baking dishes
• kosher salt and black pepper
• 1 pound penne rigate
• 1 teaspoon olive oil
• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup plus 2 tablespoons flour
• 6 garlic cloves, finely minced
• 6 cups whole milk
• 10 ounces white or cremini mushrooms, trimmed and thinly sliced
• 1 cup sliced oil-packed sun-dried tomatoes, drained, thinly sliced
• 1 1/2 cups shredded provolone* (6 oz) you could also make that 1/2 mozzarella
• 1 1/2 cup freshly grated Parmesan (about 6 ounces)
Directions
1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you're going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
2. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and sauté until golden brown (3-4 minutes). Use a little extra olive oil if needed.
3. In a 5-quart Dutch oven or heavy pot (I just use the pot I cooked my pasta in), melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. take the pan off the heat and gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
Freezer instructions:
To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months. To bake, preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes or until mixture is hot and bubbly throughout.
Thursday, April 15, 2010
Chili
1 quart baked beans (1 large can or 2 16-oz cans)
1 16-oz can kidney beans, drained
1 16-oz can garbanzo beans, drained
½ lb bacon
1 lb ground beef
1 small onion, diced
1 bell pepper, chopped
1 stalk celery, chopped
½ c. brown sugar-use approx 1/3 C sugar
2 Tb molasses-omitted, did not have
¼ c. ketchup
¼ c. barbeque sauce (This time I used Famous Dave's Rich & Sassy and it was great!)
¼ tsp chili powder
1 tsp mustard
2 Tb Worcestershire sauce
about 1 1/2 cups water-I omitted
Brown beef, drain. Cook bacon, drain, and chop. Saute diced onion, bell pepper, and celery in same pan. Add remaining ingredients together in a large pot and heat thoroughly. Add water to your liking (as it heats up, it will thin a little). You may let it simmer, covered, on low for up to an hour, stirring every 15 minutes. Or you can serve it after simmering for 10 minutes.
Z'TEJAS CORNBREAD
(It seems like all the other cornbread recipes I have tried have been either super oily, super sugary, super dry, or super bland. This one is just super! :) It's moist, has a great texture, and tastes fabulous. I halved this and used a glass 8x8 pan.)
1 1/2 cup corn meal 3/4 C corn meal
1 1/2 cup flour 3/4 C flour
1/2 cup sugar 1/4 C sugar
1 tablespoon baking powder 1/2 tbs baking powder
1 tablespoon baking soda 1/2 Tbs baking soda
3/4 teaspoon salt 1/3 tsp salt
1 cup plain yogurt 1/2 C plain yogurat
1/2 cup creamed corn 1/4 C creamed corn
1/2 cup frozen corn 1/4 C frozen corn
1 1/2 cups buttermilk or 3/4 C buttermilk
1 1/2C milk and 11/2 TBS of lemon juice
3 eggs, slightly beaten 2 eggs
1/3 cup butter, melted 3Tbs butter, melted
Mix all dry ingredients together in a medium bowl. In a large mixing bowl, whisk yogurt, buttermilk, eggs and butter together. Add the creamed corn and frozen corn. Pour into a greased 9X13 pan or use a buttered cast iron skillet and fill the skillet 1/2 full (if using a skillet you will have leftover batter so go ahead and make some cornbread muffins or a smaller pan of bread). Bake at 375 degrees for about 20 minutes my oven 30 minutes.(check with a toothpick that should come out clean).
1 16-oz can kidney beans, drained
1 16-oz can garbanzo beans, drained
½ lb bacon
1 lb ground beef
1 small onion, diced
1 bell pepper, chopped
1 stalk celery, chopped
½ c. brown sugar-use approx 1/3 C sugar
2 Tb molasses-omitted, did not have
¼ c. ketchup
¼ c. barbeque sauce (This time I used Famous Dave's Rich & Sassy and it was great!)
¼ tsp chili powder
1 tsp mustard
2 Tb Worcestershire sauce
about 1 1/2 cups water-I omitted
Brown beef, drain. Cook bacon, drain, and chop. Saute diced onion, bell pepper, and celery in same pan. Add remaining ingredients together in a large pot and heat thoroughly. Add water to your liking (as it heats up, it will thin a little). You may let it simmer, covered, on low for up to an hour, stirring every 15 minutes. Or you can serve it after simmering for 10 minutes.
Z'TEJAS CORNBREAD
(It seems like all the other cornbread recipes I have tried have been either super oily, super sugary, super dry, or super bland. This one is just super! :) It's moist, has a great texture, and tastes fabulous. I halved this and used a glass 8x8 pan.)
1 1/2 cup corn meal 3/4 C corn meal
1 1/2 cup flour 3/4 C flour
1/2 cup sugar 1/4 C sugar
1 tablespoon baking powder 1/2 tbs baking powder
1 tablespoon baking soda 1/2 Tbs baking soda
3/4 teaspoon salt 1/3 tsp salt
1 cup plain yogurt 1/2 C plain yogurat
1/2 cup creamed corn 1/4 C creamed corn
1/2 cup frozen corn 1/4 C frozen corn
1 1/2 cups buttermilk or 3/4 C buttermilk
1 1/2C milk and 11/2 TBS of lemon juice
3 eggs, slightly beaten 2 eggs
1/3 cup butter, melted 3Tbs butter, melted
Mix all dry ingredients together in a medium bowl. In a large mixing bowl, whisk yogurt, buttermilk, eggs and butter together. Add the creamed corn and frozen corn. Pour into a greased 9X13 pan or use a buttered cast iron skillet and fill the skillet 1/2 full (if using a skillet you will have leftover batter so go ahead and make some cornbread muffins or a smaller pan of bread). Bake at 375 degrees for about 20 minutes my oven 30 minutes.(check with a toothpick that should come out clean).
Chicken pot pie
1 medium onion, chopped
2 carrots, chopped
2 stalks celery, chopped
6 T butter divided
1/2 C flour
2 1/4 Chicken broth
1 C milk
1 C frozen peas
3 C cooked cubed chicken
In a medium skillet, saute onions, carrots, celery in 2 tablespoons butter, Set aside. In a medium saucepan melt remaining butter, stir in flour. Cook stirring constantly about 1 min. Gradually whisk in chicken broth, and then milk. Bring to a boil, simmer allow to thicken. stir in vegetables and cooked chicken, remove from heat and pour into a greased 2 qt casserole dish. cover and freeze.
Thaw in fridge. Roll out pie crust and place over chicken, cut slits in top of crust. preheat oven to 375 degrees uncovered for 35-45 min.
2 carrots, chopped
2 stalks celery, chopped
6 T butter divided
1/2 C flour
2 1/4 Chicken broth
1 C milk
1 C frozen peas
3 C cooked cubed chicken
In a medium skillet, saute onions, carrots, celery in 2 tablespoons butter, Set aside. In a medium saucepan melt remaining butter, stir in flour. Cook stirring constantly about 1 min. Gradually whisk in chicken broth, and then milk. Bring to a boil, simmer allow to thicken. stir in vegetables and cooked chicken, remove from heat and pour into a greased 2 qt casserole dish. cover and freeze.
Thaw in fridge. Roll out pie crust and place over chicken, cut slits in top of crust. preheat oven to 375 degrees uncovered for 35-45 min.
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