Ingredients:
10 large russet baking potatoes (about 7 pounds total)
8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
1 cup sour cream
1/2 cup heavy cream
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
3/4 pound bacon, cooked until crisp and crumbled
1/2 pound sharp white Cheddar, cut into 1/2-inch cubes
3/4 pound mild Cheddar, grated (3 cups)
1/2 cup finely chopped green onions
3 eggs, lightly beaten
Directions:
*Preheat the oven to 400 degrees
*Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and poke the potatoes in several places with a fork.
*Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. *Remove from the oven and set aside on a wire rack until cool enough to handle. When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible.
*Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.
*Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees
*Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar.
*Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden.
*Serve hot.
Thursday, July 31, 2008
Italian Wedding Soup
Ingredients:
1/2 lb lean ground beef
1 egg, slightly beaten
2 tablespoons breadcrumbs
1 tablespoon parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5 3/4 cups chicken broth
2 cups chopped escarole or chopped spinach
1/2 cup orzo pasta, uncooked
1/3 cup finely chopped carrot
grated parmesan cheese
Directions:
*In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.
*In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.
*Return to boil;reduce heat to medium.
*Cook at slow boil for 10 minutes or until orzo is tender.
*Stir frequently to avoid sticking.
*Serve with additional Parmesan cheese sprinkled on.
1/2 lb lean ground beef
1 egg, slightly beaten
2 tablespoons breadcrumbs
1 tablespoon parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5 3/4 cups chicken broth
2 cups chopped escarole or chopped spinach
1/2 cup orzo pasta, uncooked
1/3 cup finely chopped carrot
grated parmesan cheese
Directions:
*In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.
*In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.
*Return to boil;reduce heat to medium.
*Cook at slow boil for 10 minutes or until orzo is tender.
*Stir frequently to avoid sticking.
*Serve with additional Parmesan cheese sprinkled on.
Chicken Marsala
Ingredients
4 skinless boneless chicken breast halves, boneless, skinless
1/4 cup all-purpose flour (for coating)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/4 cup olive oil
1/4 cup butter
1 cup fresh mushroom, sliced
1/2 cup marsala wine
1/4 cup cream sherry
Directions:
*Pound chicken breasts until flat and thin.
*Set aside.
*Mix together the flour, salt, pepper, and oregano in a pie pan.
*Melt oil and butter in a large skillet and bring to a low boil.
*Dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes.
*Turn over chicken pieces and add mushrooms.
*Cook until lightly browned.
*Add wine and sherry.
*Cover skillet and simmer for 10 minutes, turning chicken pieces once.
4 skinless boneless chicken breast halves, boneless, skinless
1/4 cup all-purpose flour (for coating)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/4 cup olive oil
1/4 cup butter
1 cup fresh mushroom, sliced
1/2 cup marsala wine
1/4 cup cream sherry
Directions:
*Pound chicken breasts until flat and thin.
*Set aside.
*Mix together the flour, salt, pepper, and oregano in a pie pan.
*Melt oil and butter in a large skillet and bring to a low boil.
*Dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes.
*Turn over chicken pieces and add mushrooms.
*Cook until lightly browned.
*Add wine and sherry.
*Cover skillet and simmer for 10 minutes, turning chicken pieces once.
Crock Pot Jambalaya
Ingredients:
12 ounces boneless skinless chicken breasts
1 1/2 cups green peppers, chopped
1 medium onion, chopped
2 stalks celery, sliced
4 garlic cloves, minced
1 (14 ounce) can whole tomatoes
1/3 cup tomato paste
1 (10 1/2 ounce) can beef broth
1 tablespoon parsley
1 1/2 teaspoons basil
1/2 teaspoon oregano
1 teaspoon Tabasco sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 lb shelled shrimp
3 cups cooked rice
Directions:
*Cut chicken into 1 inch pieces.
*Put all ingredients (EXCEPT shrimp and rice) in crock pot.
*Cover; cook on low for 8 hours.
*Add shrimp the last 20 minutes of cooking.
*Stir in rice before serving.
12 ounces boneless skinless chicken breasts
1 1/2 cups green peppers, chopped
1 medium onion, chopped
2 stalks celery, sliced
4 garlic cloves, minced
1 (14 ounce) can whole tomatoes
1/3 cup tomato paste
1 (10 1/2 ounce) can beef broth
1 tablespoon parsley
1 1/2 teaspoons basil
1/2 teaspoon oregano
1 teaspoon Tabasco sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 lb shelled shrimp
3 cups cooked rice
Directions:
*Cut chicken into 1 inch pieces.
*Put all ingredients (EXCEPT shrimp and rice) in crock pot.
*Cover; cook on low for 8 hours.
*Add shrimp the last 20 minutes of cooking.
*Stir in rice before serving.
Mushroom Garlic Pasta
Ingredients:
1 lb linguine, cooked ala dente,drain
6 tablespoons butter
10 cloves garlic, minced
6 cups mushrooms, sliced
1 teaspoon dried basil
1/4 teaspoon salt
pepper
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
parmesan cheese, grated
Directions:
*In a skillet melt 2 tbsp Butter.
*Add garlic, allow to brown, then add mushrooms, basil, Salt& Pepper.
*Cook until the mushrooms are just tender.
*Add remaining butter and olive oil.
*Stir and remove from heat.
*When Pasta is cooked reheat the sauce add parsley.
*Mix with Pasta and enjoy.
1 lb linguine, cooked ala dente,drain
6 tablespoons butter
10 cloves garlic, minced
6 cups mushrooms, sliced
1 teaspoon dried basil
1/4 teaspoon salt
pepper
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
parmesan cheese, grated
Directions:
*In a skillet melt 2 tbsp Butter.
*Add garlic, allow to brown, then add mushrooms, basil, Salt& Pepper.
*Cook until the mushrooms are just tender.
*Add remaining butter and olive oil.
*Stir and remove from heat.
*When Pasta is cooked reheat the sauce add parsley.
*Mix with Pasta and enjoy.
Oven-Fried Chicken Chimichangas
Ingredients:
2/3 cup picante sauce or your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving
Directions:
*Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
*Place about 1/4 cup of the chicken mixture in the center of each tortilla.
*Fold opposite sides over filling.
*Roll up from bottom and place seam-side down on a baking sheet.
*Brush with melted margarine.
*Bake at 400°F for 25 minutes or until golden.
*Garnish with additional cheese and green onion and serve salsa on the side.
2/3 cup picante sauce or your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving
Directions:
*Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
*Place about 1/4 cup of the chicken mixture in the center of each tortilla.
*Fold opposite sides over filling.
*Roll up from bottom and place seam-side down on a baking sheet.
*Brush with melted margarine.
*Bake at 400°F for 25 minutes or until golden.
*Garnish with additional cheese and green onion and serve salsa on the side.
Bourbon Chicken
Ingredients:
2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
Directions:
*Heat oil in a large skillet.
*Add chicken pieces and cook until lightly browned.
*Remove chicken.
*Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
*Add chicken and bring to a hard boil.
*Reduce heat and simmer for 20 minutes.
*Serve over hot rice and ENJOY.
2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
Directions:
*Heat oil in a large skillet.
*Add chicken pieces and cook until lightly browned.
*Remove chicken.
*Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
*Add chicken and bring to a hard boil.
*Reduce heat and simmer for 20 minutes.
*Serve over hot rice and ENJOY.
Crock Pot Potato Chowder
Ingredients:
8 cups diced potatoes
1/3 cup onion, chopped
3 (14 1/2 ounce) cans chicken broth
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (8 ounce) package cream cheese, cubed
1/2 lb bacon, cooked and crumbled
chives
Directions:
*Combine potatoes, onion, broth, and cream of chicken soup in crock pot.
*Cover and cook on low 8-10 hours or until potatoes are tender.
*Add cream cheese and blend.
*Top with bacon and chives before serving.
8 cups diced potatoes
1/3 cup onion, chopped
3 (14 1/2 ounce) cans chicken broth
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (8 ounce) package cream cheese, cubed
1/2 lb bacon, cooked and crumbled
chives
Directions:
*Combine potatoes, onion, broth, and cream of chicken soup in crock pot.
*Cover and cook on low 8-10 hours or until potatoes are tender.
*Add cream cheese and blend.
*Top with bacon and chives before serving.
Crock Pot Pulled Pork
Ingredients:
4 lbs pork roast (shoulder or butt)
2 large onions
1 cup ginger ale
1 (18 ounce) bottle favorite barbecue sauce
Directions:
*Slice one onion and place in crock pot.
*Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.
*Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
*Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
*Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
4 lbs pork roast (shoulder or butt)
2 large onions
1 cup ginger ale
1 (18 ounce) bottle favorite barbecue sauce
Directions:
*Slice one onion and place in crock pot.
*Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.
*Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
*Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
*Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
Crock Pot Creamy Mexican Chicken
Ingredients:
5 chicken breasts
1 (15 1/2 ounce) can black beans, drained
1 cup frozen corn
6 ounces black olives, drained (sliced black olives)
1/2 onion, chopped
1/2 red bell pepper, chopped
1 (15 ounce) jar salsa, medium
1 (8 ounce) package cream cheese
1-2 tablespoon taco seasoning (Taco Bell or Lawry's Taco Seasoning)
Directions:
*Add all ingredients to crock pot EXCEPT cream cheese & yes, you add the chicken breasts frozen.
*Cook on high for 4-6 hours or low for 8 hours.
*Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.
*Serve over cooked rice or egg noodles with a dollup of sour cream & sprinkles of shredded cheddar if desired.
5 chicken breasts
1 (15 1/2 ounce) can black beans, drained
1 cup frozen corn
6 ounces black olives, drained (sliced black olives)
1/2 onion, chopped
1/2 red bell pepper, chopped
1 (15 ounce) jar salsa, medium
1 (8 ounce) package cream cheese
1-2 tablespoon taco seasoning (Taco Bell or Lawry's Taco Seasoning)
Directions:
*Add all ingredients to crock pot EXCEPT cream cheese & yes, you add the chicken breasts frozen.
*Cook on high for 4-6 hours or low for 8 hours.
*Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.
*Serve over cooked rice or egg noodles with a dollup of sour cream & sprinkles of shredded cheddar if desired.
Crock Pot Cream Cheece Chicken
Ingredients:
3 lbs chicken pieces
1 (2/3 ounce) package Italian salad dressing mix
4 tablespoons melted butter (divided)
1 small onion, chopped
1 garlic clove, chopped
1 (10 1/2 ounce) can cream of chicken soup
8 ounces cream cheese
1/2 cup chicken broth
Directions:
*Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter.
*Cook on low for 4-6 hours.
*Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.
*Add this mixture to crock pot and cook on low for an additional hour.
3 lbs chicken pieces
1 (2/3 ounce) package Italian salad dressing mix
4 tablespoons melted butter (divided)
1 small onion, chopped
1 garlic clove, chopped
1 (10 1/2 ounce) can cream of chicken soup
8 ounces cream cheese
1/2 cup chicken broth
Directions:
*Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter.
*Cook on low for 4-6 hours.
*Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.
*Add this mixture to crock pot and cook on low for an additional hour.
Crock Pot Roast
Ingredients:
1 beef roast, any kind
1 (1 1/4 oz) package dried brown gravy mix
1 (1 1/4 oz) package dried Italian salad dressing mix
1 (1 1/4 oz) package dried ranch dressing mix
1/2 cup water.
Directions:
*Place beef in crock pot.
*Mix dried mixes together in a bowl and sprinkle over the roas.
*Pour water around roast.
*Cook on low for 7 to 9 hours.
1 beef roast, any kind
1 (1 1/4 oz) package dried brown gravy mix
1 (1 1/4 oz) package dried Italian salad dressing mix
1 (1 1/4 oz) package dried ranch dressing mix
1/2 cup water.
Directions:
*Place beef in crock pot.
*Mix dried mixes together in a bowl and sprinkle over the roas.
*Pour water around roast.
*Cook on low for 7 to 9 hours.
Crock Pot Chili
Ingredients:
1 lb ground beef
1 lb hot italian sausage (or just use another pound of ground beef)
2 cups chopped onions
1 cup chopped green peppers
4 garlic cloves minced
2 cans chopped tomatoes
2 cans kidney beans
2 cans tomato sauce 4-5 teaspoons chili powder
1 teaspoon dried basil , crushed
1/2 teaspoon pepper
Directions:
*In a large saucepan cook meat, onion, sweet pepper, and garlic until meat is brown and onion is tender.
*Drain fat. Stir in undrained tomatoes beans, tomato sauce, chili powder, basil, and pepper.
*Bring to boil; reduce heat. Cover and simmer for 20 minutes.
Crockery-cooker directions:
*Cook meat, onion, sweet pepper, and garlic as above.
*Drain fat. In a 3-1/2- or 4-quart electric crockery cooker combine meat mixture, undrained tomatoes, beans, tomato sauce, chili powder, basil and pepper.
*Cover; cook on low-heat setting for 8 to 10 hours on high-heat setting for 4 to 5 hours.
1 lb ground beef
1 lb hot italian sausage (or just use another pound of ground beef)
2 cups chopped onions
1 cup chopped green peppers
4 garlic cloves minced
2 cans chopped tomatoes
2 cans kidney beans
2 cans tomato sauce 4-5 teaspoons chili powder
1 teaspoon dried basil , crushed
1/2 teaspoon pepper
Directions:
*In a large saucepan cook meat, onion, sweet pepper, and garlic until meat is brown and onion is tender.
*Drain fat. Stir in undrained tomatoes beans, tomato sauce, chili powder, basil, and pepper.
*Bring to boil; reduce heat. Cover and simmer for 20 minutes.
Crockery-cooker directions:
*Cook meat, onion, sweet pepper, and garlic as above.
*Drain fat. In a 3-1/2- or 4-quart electric crockery cooker combine meat mixture, undrained tomatoes, beans, tomato sauce, chili powder, basil and pepper.
*Cover; cook on low-heat setting for 8 to 10 hours on high-heat setting for 4 to 5 hours.
Crock Pot Beef Strroganoff
Ingredients:
1 lb stew meat, cubed
1/2 cup dried minced onion
1 can (10 3/4 oz size) cream of mushroom soup, condensed
1 can (4 oz size) mushrooms, drained
1/4 teaspoon garlic salt
1 cup sour cream
Directions:
*Combine all ingredients except sour cream in greased 3-1/2 to 5-quart slow cooker.
*Cover and cook on low heat 6-8 hours. Add sour cream the last hour of cooking.
*Spoon over hot noodles. Add a salad of red cabbage and apricots tossed with balsamic vinegar and oil to complete your meal.
Can substitute cream cheese for sour cream.
1 lb stew meat, cubed
1/2 cup dried minced onion
1 can (10 3/4 oz size) cream of mushroom soup, condensed
1 can (4 oz size) mushrooms, drained
1/4 teaspoon garlic salt
1 cup sour cream
Directions:
*Combine all ingredients except sour cream in greased 3-1/2 to 5-quart slow cooker.
*Cover and cook on low heat 6-8 hours. Add sour cream the last hour of cooking.
*Spoon over hot noodles. Add a salad of red cabbage and apricots tossed with balsamic vinegar and oil to complete your meal.
Can substitute cream cheese for sour cream.
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