Ingredients
1 and a half kg sweet, ripe watermelon
250g feta cheese
Bunch of mint, chopped
Bunch of flat leaf parsley
1 small red onion
2-4 limes depending on juiciness
3-4 tablespoons extra virgin olive oil
100g black olives
black pepper
METHOD
Peel and halve the red onion and cut into very fine half moons and put in a small bowl to steep with the lime juice, to bring out the transparent pinkness in the onions and diminish their rasp.
Two limes' worth should do it, but you can find the fruits disappointingly dried up and barren when you cut them in half, in which case add more.
Remove the rind and pips from the watermelon, and cut into approximately 4cm triangular chunks, if that makes sense (maths are not my strong point).
Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.
Tip the now glowingly puce onions, along with their pink juices over the salad in the bowl; add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don't lose their shape.
Add a good grinding of black pepper and taste to see whether the dressing needs more lime.
(posted by Carol from Nigella Lawson's "Forever Summer")
Wednesday, 20 October 2010
STEP BY STEP BRAN AND RAISIN MUFFINS
STEP BY STEP BRAN AND RAISIN MUFFINS
500ml Digestive Bran
500ml Wholewheat flour (I use normal cake flour)
10ml Bicarb
5ml Salt
125g Seedless Raisins (I leave this out)
2 Eggs, beaten
350ml Soft Brown Sugar
350ml Milk
80ml Oil
Mix bran, flour, bicarb, salt and raisings in a large bowl.
Using a hand beater, beat eggs and brown sugar well and gradually beat in oil
Pour this mixture into dry ingredients and finally stir in milk
Spook mixture into greased muffin pans, filling them about two-thirds full and bake at 190ºC for about 20 minutes.
This batter can be made in advance, stored in a sealed container and refrigerated for about one month.
Recipe makes about 48 muffins
(posted by Delene)
500ml Digestive Bran
500ml Wholewheat flour (I use normal cake flour)
10ml Bicarb
5ml Salt
125g Seedless Raisins (I leave this out)
2 Eggs, beaten
350ml Soft Brown Sugar
350ml Milk
80ml Oil
Mix bran, flour, bicarb, salt and raisings in a large bowl.
Using a hand beater, beat eggs and brown sugar well and gradually beat in oil
Pour this mixture into dry ingredients and finally stir in milk
Spook mixture into greased muffin pans, filling them about two-thirds full and bake at 190ºC for about 20 minutes.
This batter can be made in advance, stored in a sealed container and refrigerated for about one month.
Recipe makes about 48 muffins
(posted by Delene)
Spicy Pasta Salad with Beef
enough cooked pasta for one hungry person (that would be me)
one avocado, cubed and removed from the peel
one small pepper steak, cooked until still a bit pink in the middle (about 4-5 oz meat)
homemade lemon-mustard vinaigrette (3 Tbsp olive oil, 1 1/2 Tbsp lemon juice, 1 Tbsp honey dijon grainy mustard and 1/2 tsp sugar whisked together)
Mix everything in a big bowl, stirring well to coat everything in the vinaigrette. I added some crushed red chilies and dried basil, but I doubt they added much flavor, probably just a bit of kick from the chilies.
Literally took me 10 minutes to make from start to finish (cooking the pasta and steak included in that time).
(posted by Lynne)
one avocado, cubed and removed from the peel
one small pepper steak, cooked until still a bit pink in the middle (about 4-5 oz meat)
homemade lemon-mustard vinaigrette (3 Tbsp olive oil, 1 1/2 Tbsp lemon juice, 1 Tbsp honey dijon grainy mustard and 1/2 tsp sugar whisked together)
Mix everything in a big bowl, stirring well to coat everything in the vinaigrette. I added some crushed red chilies and dried basil, but I doubt they added much flavor, probably just a bit of kick from the chilies.
Literally took me 10 minutes to make from start to finish (cooking the pasta and steak included in that time).
(posted by Lynne)
Plum Cobbler
Plum Cobbler - I baked this yesterday and it was so easy and turned out so good that I had to share it. I was given a bag of plums by a neighbour from their garden. You can use other seasonal fruits (apples, rhubarb, blackberries, gooseberries would all be good)
Plum Filling:
750g plums, stoned and roughly chopped
250g caster sugar
100ml water (my plums were juicy and ripe, so I only needed to add a couple of tbsp of water)
1 cinnamon stick
2tsp cornflour (if needed see recipe)
Dough:
200g self raising flour
4tbsp caster sugar
100g butter, diced (I used margarine)
100ml buttermilk or 50/50 milk and natural yoghurt (I used milk only as it was all i had, but you'd want to use only about 75ml)
1 tbsp caster sugar
1. Place plums in a pan with caster sugar, water (don't add all the water at once, add a little at a time as necessary) and cinnamon stick and bring to a steady simmer. Cook until tender and the liquid has reduced to a sticky sauce. If it is too run use the corn flour to thicken a little of the sauce and then recombine with the rest in the pan and bring back to simmer, stirring. Pour out into a 20cm round oven proof dish.
2. Dough - sift the flour into a bowl and mix in the sugar. Add the diced butter to the bowl and rub together until it has a breadcrumb texture (fingers are best for this). Stir in buttermilk or substitute and stir vigorously until it forms a sticky dough.
3.Preheat oven to 200C (Gas Mark 6). Sprinkle flour on a worktop and roll the dough until it is 2-2.5cm thick. Cut out rounds and place on top of the plum mix, with small gaps between. Sprinkle the top with 1 tbsp of caster sugar and place in the preheated oven. Bake for 20 mins or until scones are golden brown and have risen.
Serve hot or cold on it's own or with vanilla ice-cream or custard!
(posted by Kristina)
Plum Filling:
750g plums, stoned and roughly chopped
250g caster sugar
100ml water (my plums were juicy and ripe, so I only needed to add a couple of tbsp of water)
1 cinnamon stick
2tsp cornflour (if needed see recipe)
Dough:
200g self raising flour
4tbsp caster sugar
100g butter, diced (I used margarine)
100ml buttermilk or 50/50 milk and natural yoghurt (I used milk only as it was all i had, but you'd want to use only about 75ml)
1 tbsp caster sugar
1. Place plums in a pan with caster sugar, water (don't add all the water at once, add a little at a time as necessary) and cinnamon stick and bring to a steady simmer. Cook until tender and the liquid has reduced to a sticky sauce. If it is too run use the corn flour to thicken a little of the sauce and then recombine with the rest in the pan and bring back to simmer, stirring. Pour out into a 20cm round oven proof dish.
2. Dough - sift the flour into a bowl and mix in the sugar. Add the diced butter to the bowl and rub together until it has a breadcrumb texture (fingers are best for this). Stir in buttermilk or substitute and stir vigorously until it forms a sticky dough.
3.Preheat oven to 200C (Gas Mark 6). Sprinkle flour on a worktop and roll the dough until it is 2-2.5cm thick. Cut out rounds and place on top of the plum mix, with small gaps between. Sprinkle the top with 1 tbsp of caster sugar and place in the preheated oven. Bake for 20 mins or until scones are golden brown and have risen.
Serve hot or cold on it's own or with vanilla ice-cream or custard!
(posted by Kristina)
Zucchini Chocolate Cake
Zucchini Chocolate Cake (great way to use up extra zucchini)
Cream together:
1/2 c margerine
1/2 c oil
1 3/4 c sugar
Mix together and add to above:
2 eggs beaten
2c grated zucchini
1/2c sour milk
Add:
1 tsp vanilla
2 1/2c flour
1/2c plus 1tblsp cocoa
1tsp salt
1tsp baking soda
1tsp baking powder
Mix all ingredients together and fold into a 13"x 19" pan. Top with 3/4 c chocolate chips and 3/4 c walnuts.
Bake at 325F for 1 hour.
(originally posted by Wenran)
Cream together:
1/2 c margerine
1/2 c oil
1 3/4 c sugar
Mix together and add to above:
2 eggs beaten
2c grated zucchini
1/2c sour milk
Add:
1 tsp vanilla
2 1/2c flour
1/2c plus 1tblsp cocoa
1tsp salt
1tsp baking soda
1tsp baking powder
Mix all ingredients together and fold into a 13"x 19" pan. Top with 3/4 c chocolate chips and 3/4 c walnuts.
Bake at 325F for 1 hour.
(originally posted by Wenran)
Chocolate Mayonnaise Cake
Chocolate Mayonnaise Cake
2 cups flour
2/3 cup unsweetened cocoa
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
3 eggs
1 2/3 cups sugar
1 teaspoon vanilla
1 cup Mayonnaise
1 1/3 cups water
1. Preheat oven to 350`F. Grease and flour bottom of 2 (9 x 1-1/2 inch) round cake pans.
2. In medium bowl combine flour, cocoa, baking soda and baking powder; set aside.
3. In large bowl with mixer at high speed, beat eggs, sugar and vanilla 3 minutes or until light and fluffy. Reduce speed to low; beat in mayonnaise until blended. Add flour mixture in 4 additions, alternately with water (begin and end with flour). Pour into prepared pans.
4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove; cool completely on racks. Frost as desired.
(posted by Sonia)
2 cups flour
2/3 cup unsweetened cocoa
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
3 eggs
1 2/3 cups sugar
1 teaspoon vanilla
1 cup Mayonnaise
1 1/3 cups water
1. Preheat oven to 350`F. Grease and flour bottom of 2 (9 x 1-1/2 inch) round cake pans.
2. In medium bowl combine flour, cocoa, baking soda and baking powder; set aside.
3. In large bowl with mixer at high speed, beat eggs, sugar and vanilla 3 minutes or until light and fluffy. Reduce speed to low; beat in mayonnaise until blended. Add flour mixture in 4 additions, alternately with water (begin and end with flour). Pour into prepared pans.
4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove; cool completely on racks. Frost as desired.
(posted by Sonia)
Baked Potato Soup
Ingredients:
4 Large Baking Potatoes
2/3 c. butter
2/3 c. flour
6 cups of milk
1/2 t. salt
1/4 t. pepper
4 green onions-chopped
12 slices bacon, cooked and crumbled
1 1/4 c(5 oz) shredded cheddar cheese
8 oz. sour cream
1 heaping Tablespoon chicken base
Wash potatoes and prick several times with a fork. Bake in a 400 degree oven for 1 hour, or until done. Let cook and cut potatoes in half inch cubes, leaving skin on.
Melt butter in heavy pot over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until mixture is thick and bubbly.
Add potato cubes, salt, pepper, green onions, bacon, cheese and chicken base. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired thickness(you WILL need to add milk) Garnish with extra bacon and cheese, if desired.
Yield: 10 cups.
(posted by Stephanie)
4 Large Baking Potatoes
2/3 c. butter
2/3 c. flour
6 cups of milk
1/2 t. salt
1/4 t. pepper
4 green onions-chopped
12 slices bacon, cooked and crumbled
1 1/4 c(5 oz) shredded cheddar cheese
8 oz. sour cream
1 heaping Tablespoon chicken base
Wash potatoes and prick several times with a fork. Bake in a 400 degree oven for 1 hour, or until done. Let cook and cut potatoes in half inch cubes, leaving skin on.
Melt butter in heavy pot over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until mixture is thick and bubbly.
Add potato cubes, salt, pepper, green onions, bacon, cheese and chicken base. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired thickness(you WILL need to add milk) Garnish with extra bacon and cheese, if desired.
Yield: 10 cups.
(posted by Stephanie)
Honey Barbequed Ribs
Honey Barbequed Ribs
3 pounds country-style pork ribs
1/2 tsp garlic salt (I used powder instead)
1/2 teaspoon pepper
1 cup ketchup
1/2 cup packed brown sugar
1/2 cup honey
1/4 cup spicy brown mustard (grocery store didn't have any... I used honey dijon mustard instead)
2 tbsp Worcestershire sauce
1 1/2 tsp Liquid Smoke (recipe says this is optional.... I used it)
Place ribs in a large kettle or Dutch oven; sprinkle with garlic salt & pepper. Add enough water to cover & bring to a boil. Reduce heat; cover & simmer for an hour or until juices run clear & ribs are tender; drain.
Meanwhile, combine the remaining ingredients. Grill ribs, uncovered, over medium heat for 10-12 minutes, basting with sauce & turning occasionally.
Yield: 4 servings (according to the recipe... but I have lots of sauce left over... probably enough to make another batch of ribs with)
(posted by Leanne)
3 pounds country-style pork ribs
1/2 tsp garlic salt (I used powder instead)
1/2 teaspoon pepper
1 cup ketchup
1/2 cup packed brown sugar
1/2 cup honey
1/4 cup spicy brown mustard (grocery store didn't have any... I used honey dijon mustard instead)
2 tbsp Worcestershire sauce
1 1/2 tsp Liquid Smoke (recipe says this is optional.... I used it)
Place ribs in a large kettle or Dutch oven; sprinkle with garlic salt & pepper. Add enough water to cover & bring to a boil. Reduce heat; cover & simmer for an hour or until juices run clear & ribs are tender; drain.
Meanwhile, combine the remaining ingredients. Grill ribs, uncovered, over medium heat for 10-12 minutes, basting with sauce & turning occasionally.
Yield: 4 servings (according to the recipe... but I have lots of sauce left over... probably enough to make another batch of ribs with)
(posted by Leanne)
Mongolian Strawberry Orange Juice Smoothies
Mongolian Strawberry Orange Juice Smoothies
1 cup chopped fresh strawberries
1 cup orange juice
10 cubes ice
1 tablespoon sugar
In a blender, combine strawberries, orange juice, ice cubes and sugar. Blend until smooth.
(posted by Misty)
1 cup chopped fresh strawberries
1 cup orange juice
10 cubes ice
1 tablespoon sugar
In a blender, combine strawberries, orange juice, ice cubes and sugar. Blend until smooth.
(posted by Misty)
Mustard Baked Chicken
Mustard Baked Chicken
1/2 cup mayo or Miracle Whip
1/4 cup grated (fresh or canned) parmesan cheese
2 Tbsp. prepared mustard
6 boneless/skinless chicken breast halves
crushed cornflakes
Mix mayo, cheese, and mustard together. Cut chicken breast into 1-2 inch pieces place in 9x13 baking dish. Add mayo mixture, stir well to coat chicken. Spread chicken evenly. Top with crushed corn flakes. Bake at 400 for 30 mins. I always make more mayo mix to use as a dip for the chicken.
(posted by Misty)
1/2 cup mayo or Miracle Whip
1/4 cup grated (fresh or canned) parmesan cheese
2 Tbsp. prepared mustard
6 boneless/skinless chicken breast halves
crushed cornflakes
Mix mayo, cheese, and mustard together. Cut chicken breast into 1-2 inch pieces place in 9x13 baking dish. Add mayo mixture, stir well to coat chicken. Spread chicken evenly. Top with crushed corn flakes. Bake at 400 for 30 mins. I always make more mayo mix to use as a dip for the chicken.
(posted by Misty)
Life Saver Cake
cake:
oil and flower (i use spray) bundt pan
1 package plain yellow cake mix
1 package (3.4 oz) vanilla instant pudding
1 stick butter melted
4 lg eggs
1 cup milk
1 teaspoon vanilla extract
mix everything with electric mixer on low for 1 minutr
scrape down sides of bowl
increase mixer speed to medium and beat 2-3 minutes more
batter should look thickened and combined
bake cake until golden brown and springs back when lightly pressed. 55-60 minutes
meanwhile make the glaze
1 cup sugar
1/2 cup hot water
8 tablespoons butter cut up
1 teaspoon almnd extract
1 teaspoon rum extract
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 teaspoon butter extract
mix sugar, hot water and butter in saucepan, cook over medium heat until butter melts and sugar is dissolved...stir constantly 2-3 minutes
remove pan from heat and stir in the extracts
remove pan from oven and let a couple minutes and then place on serving platter. poke holes in cake with skewer (i use toothpicks) slowly pour the warm glaze over the warm cake. It says to let cool before serving, but if you don't mind a little mess, it is SOOO good warm
(posted by Jen)
oil and flower (i use spray) bundt pan
1 package plain yellow cake mix
1 package (3.4 oz) vanilla instant pudding
1 stick butter melted
4 lg eggs
1 cup milk
1 teaspoon vanilla extract
mix everything with electric mixer on low for 1 minutr
scrape down sides of bowl
increase mixer speed to medium and beat 2-3 minutes more
batter should look thickened and combined
bake cake until golden brown and springs back when lightly pressed. 55-60 minutes
meanwhile make the glaze
1 cup sugar
1/2 cup hot water
8 tablespoons butter cut up
1 teaspoon almnd extract
1 teaspoon rum extract
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 teaspoon butter extract
mix sugar, hot water and butter in saucepan, cook over medium heat until butter melts and sugar is dissolved...stir constantly 2-3 minutes
remove pan from heat and stir in the extracts
remove pan from oven and let a couple minutes and then place on serving platter. poke holes in cake with skewer (i use toothpicks) slowly pour the warm glaze over the warm cake. It says to let cool before serving, but if you don't mind a little mess, it is SOOO good warm
(posted by Jen)
Pizza Potatoes
Pizza Potatoes
1 (8.25 oz) box scalloped potatoes
1 (16 oz) can tomatoes (I used the Italian style diced)
1 cups water
tsp. oregano
1 (4 oz) pkg. sliced pepperoni
1 (4 oz) pkg. shredded mozzarella cheese
Heat oven to 400 degrees. Place potato slices and packet of seasoned sauce mix into ungreased 2 qt. dish. Heat tomatoes, water, and oregano to boiling; stir into potatoes. Arrange pepperoni on top and sprinkle with cheese. Bake uncovered for 30-35 minutes.
This was really good although this was the first time I made this, so I personally think it would have been better to:
1)use diced pepperoni and mix it in with the potatoes and tomatoes
2)sprinkle the cheese on immediately after baking...the cheese turned really brown and was tough. I suppose you could also stir it in right after removing from the oven.
(posted by Renee)
1 (8.25 oz) box scalloped potatoes
1 (16 oz) can tomatoes (I used the Italian style diced)
1 cups water
tsp. oregano
1 (4 oz) pkg. sliced pepperoni
1 (4 oz) pkg. shredded mozzarella cheese
Heat oven to 400 degrees. Place potato slices and packet of seasoned sauce mix into ungreased 2 qt. dish. Heat tomatoes, water, and oregano to boiling; stir into potatoes. Arrange pepperoni on top and sprinkle with cheese. Bake uncovered for 30-35 minutes.
This was really good although this was the first time I made this, so I personally think it would have been better to:
1)use diced pepperoni and mix it in with the potatoes and tomatoes
2)sprinkle the cheese on immediately after baking...the cheese turned really brown and was tough. I suppose you could also stir it in right after removing from the oven.
(posted by Renee)
CHILI CON QUESO DIP
CHILI CON QUESO DIP
1 cup (4 oz) shredded cheddar or Monterey Jack cheese
1 cup (4 oz) chopped green chiles, drained
1/4 cup half & half
2 T. finely chopped onion
2 t. ground cumin
1/2 t. salt
black olives, optional
Heat all over low heat, stirring constantly until cheese melts. Serve warm with tortilla chips.
Makes 1 1/4 c. dip
(posted by Tiffany)
1 cup (4 oz) shredded cheddar or Monterey Jack cheese
1 cup (4 oz) chopped green chiles, drained
1/4 cup half & half
2 T. finely chopped onion
2 t. ground cumin
1/2 t. salt
black olives, optional
Heat all over low heat, stirring constantly until cheese melts. Serve warm with tortilla chips.
Makes 1 1/4 c. dip
(posted by Tiffany)
Coca-Cola Chocolate Cake
Cake:
4 cups plain flour
8 Tablespoons cocoa
3 teaspons cinnamon
1 teaspoon salt
2 teaspoons soda
4 cups sugar
1 pound butter
4 eggs
1 cup buttermilk
4 teaspoons vanilla
2 cups Coca-Cola
Icing:
1/2 cup butter
1/2 cup Coca-Cola
6 Tablespoons cocoa
1 cup chopped pecans
2 teaspoons vanilla
2 boxes powdered sugar (I usually use a lot less)
Grease and flour an 11x17 pan. Sift together the dry ingredients and set aside. In a saucepan, heat the butter and the Coca-Cola until the butter melts. Add the eggs, vanilla, and buttermilk and mix well. Add the liquid to the dry ingreients and beat until smooth. The batter will be very thin. Pour into the prepared pan and bake at 350 degrees for 30 minutes. (Will also fill 2 tube p ans or 2 paper lined cupcake tins. Bake tube cakes for 60 minutes; cupcakes for 15 minutes). This cake must be iced while warm.
Icing: In a saucepan, heat the butter and Coca-Cola. Do not boil. Add all the remaining ingreients and mix well. Pour over cake. (also great poured over ice cream!)
(posted by Jacque)
4 cups plain flour
8 Tablespoons cocoa
3 teaspons cinnamon
1 teaspoon salt
2 teaspoons soda
4 cups sugar
1 pound butter
4 eggs
1 cup buttermilk
4 teaspoons vanilla
2 cups Coca-Cola
Icing:
1/2 cup butter
1/2 cup Coca-Cola
6 Tablespoons cocoa
1 cup chopped pecans
2 teaspoons vanilla
2 boxes powdered sugar (I usually use a lot less)
Grease and flour an 11x17 pan. Sift together the dry ingredients and set aside. In a saucepan, heat the butter and the Coca-Cola until the butter melts. Add the eggs, vanilla, and buttermilk and mix well. Add the liquid to the dry ingreients and beat until smooth. The batter will be very thin. Pour into the prepared pan and bake at 350 degrees for 30 minutes. (Will also fill 2 tube p ans or 2 paper lined cupcake tins. Bake tube cakes for 60 minutes; cupcakes for 15 minutes). This cake must be iced while warm.
Icing: In a saucepan, heat the butter and Coca-Cola. Do not boil. Add all the remaining ingreients and mix well. Pour over cake. (also great poured over ice cream!)
(posted by Jacque)
Crumb Cake
CRUMB CAKE
French Vanilla cake mix -- make according to recipe on box. Add cinnamon to mix. Bake in a 15" x 10" baking pan for the time called for on the box. As soon as you take the cake out of the oven, add crumb mix and put back in oven for 10 more minutes.
MIX - *Make crumb mix while cake is baking
3 sticks (1 1/2 cups) of softened butter
3 cups of flour
1 cup sugar
2 Tbsp. cinnamon
2 tsp. vanilla
Mix all ingredients (use a fork or pastry blender to cut the butter into the dry ingredients) to form crumbs. Put the crumbs over cake and put cake back in oven for 10 additional minutes. Let cool and enjoy!!!!
(posted by Jo)
French Vanilla cake mix -- make according to recipe on box. Add cinnamon to mix. Bake in a 15" x 10" baking pan for the time called for on the box. As soon as you take the cake out of the oven, add crumb mix and put back in oven for 10 more minutes.
MIX - *Make crumb mix while cake is baking
3 sticks (1 1/2 cups) of softened butter
3 cups of flour
1 cup sugar
2 Tbsp. cinnamon
2 tsp. vanilla
Mix all ingredients (use a fork or pastry blender to cut the butter into the dry ingredients) to form crumbs. Put the crumbs over cake and put cake back in oven for 10 additional minutes. Let cool and enjoy!!!!
(posted by Jo)
White Chilli Soup
White Chilli Soup
1-2 lbs. boneless, skinless chicken breast
3 cans Great White Northern beans
1-2 can rotel (I used a blue and a green can)
1 T. oil
1 med. - lg. onion, chopped
3 cloves garlic, minced
4 oz. can chopped green chilies
2 tsp. ground cumin
1 tsp. oregano
1 1/2 tsp cayenne pepper ( I used 1 tsp.)
1/2 tsp. salt
14 1/2 oz. can of chicken borth or use the broth you boiled the chicken in
4 cups shredded Monterey Jack cheese
1 med. carton sour cream
Boil the chicken until thoroughly done and shred into pieces. In a small skillet, saute' the onion and garlic in oil, add the chilies and spices. Combine beans, broth, rotel tomatoes, onion mixture and chicken in a crock-pot or soup pan. Cook on medium low heat for about one hour. Stir in cheese and sour cream. Let cheese and sour cream melt thoroughly before serving.
(posted by Deirdre)
1-2 lbs. boneless, skinless chicken breast
3 cans Great White Northern beans
1-2 can rotel (I used a blue and a green can)
1 T. oil
1 med. - lg. onion, chopped
3 cloves garlic, minced
4 oz. can chopped green chilies
2 tsp. ground cumin
1 tsp. oregano
1 1/2 tsp cayenne pepper ( I used 1 tsp.)
1/2 tsp. salt
14 1/2 oz. can of chicken borth or use the broth you boiled the chicken in
4 cups shredded Monterey Jack cheese
1 med. carton sour cream
Boil the chicken until thoroughly done and shred into pieces. In a small skillet, saute' the onion and garlic in oil, add the chilies and spices. Combine beans, broth, rotel tomatoes, onion mixture and chicken in a crock-pot or soup pan. Cook on medium low heat for about one hour. Stir in cheese and sour cream. Let cheese and sour cream melt thoroughly before serving.
(posted by Deirdre)
Crockpot Pulled-Pork Fajitas
Crockpot Pulled-Pork Fajitas
2 1/2 lbs. Pork Tenderloin
1 medium onion, thinly sliced
2 cups barbecue sauce
3/4 cup salsa
3 Tablespoons chili powder
1/2 pkg. taco seasoning mix
whole wheat tortillas (phase 2)
Place pork in crockpot and place onions on top of meat. Mix remaining ingredients together (except tortillas); pour over pork. Cover & cook on low 8 to 10 hours or until pork is very tender. Remove pork and shred with 2 forks. Place pork in serving bowl and pour sauce on top.
Spoon filling into tortillas and roll up.
Makes 8 servings
(posted by Ruby)
2 1/2 lbs. Pork Tenderloin
1 medium onion, thinly sliced
2 cups barbecue sauce
3/4 cup salsa
3 Tablespoons chili powder
1/2 pkg. taco seasoning mix
whole wheat tortillas (phase 2)
Place pork in crockpot and place onions on top of meat. Mix remaining ingredients together (except tortillas); pour over pork. Cover & cook on low 8 to 10 hours or until pork is very tender. Remove pork and shred with 2 forks. Place pork in serving bowl and pour sauce on top.
Spoon filling into tortillas and roll up.
Makes 8 servings
(posted by Ruby)
Egyptian Coconut/Almond Pound Cake
Egyptian Coconut/Almond Pound Cake
1cup vegetable shortening
2 cups sugar
5 eggs beaten
2 cups flour
1 1/2 tsp baking powder
1 tsp salt
1 cup buttermilk
1 1/3 cup fresh coconut flakes
1 tbl coconut extract
1 cup sliced almonds
1 1/2 cups glaze
Makes 2 loaves
Heat oven to 350 degrees. Grease two standard loaf pans. Beat shortening and sugar together. Beat in eggs. Sift flour, baking powder and salt together. Alternately add flour mixture and buttermilk to the sugar mixture. Fold in coconut flakes, almonds and coconut extract. Bake for 45-55 mins or until inserted toothpick comes out with a few moist crumbs. Remove from oven and cook 5 mins. Poke holes in the top of each loaf with bamboo skewer and pour half of glaze on each cake. Cool 10 min in pan and them remove to cooling rack to completely cool.
Glaze: 1 cup water, 1/2 cup sugar and 1 teaspoon almond extract. Place all ingredients in a small saucepan and bring to a boil. Boil for 2 mins and then remove from heat. Cool slightly before pouring over cakes.
(posted by Jill C)
1cup vegetable shortening
2 cups sugar
5 eggs beaten
2 cups flour
1 1/2 tsp baking powder
1 tsp salt
1 cup buttermilk
1 1/3 cup fresh coconut flakes
1 tbl coconut extract
1 cup sliced almonds
1 1/2 cups glaze
Makes 2 loaves
Heat oven to 350 degrees. Grease two standard loaf pans. Beat shortening and sugar together. Beat in eggs. Sift flour, baking powder and salt together. Alternately add flour mixture and buttermilk to the sugar mixture. Fold in coconut flakes, almonds and coconut extract. Bake for 45-55 mins or until inserted toothpick comes out with a few moist crumbs. Remove from oven and cook 5 mins. Poke holes in the top of each loaf with bamboo skewer and pour half of glaze on each cake. Cool 10 min in pan and them remove to cooling rack to completely cool.
Glaze: 1 cup water, 1/2 cup sugar and 1 teaspoon almond extract. Place all ingredients in a small saucepan and bring to a boil. Boil for 2 mins and then remove from heat. Cool slightly before pouring over cakes.
(posted by Jill C)
Egyptian Rice
Egyptian Rice
48oz ground beef
3 small onions
15oz sliced mushrooms
5 (10 1/2 oz) cans of beef consomme
5/8 cup Soy sauce
3/8 cup worcestershire sauce
3 cups uncooked rice
18 servings
Brown ground beef and onions. Drain grease and add mushrooms, consumme, soy sauce, worchestership sauce and rice. Bring to a boil and reduce heat to medium-high. Cook 20-30 mins until rice is done and all liquid and gone.
(posted by Jill C)
48oz ground beef
3 small onions
15oz sliced mushrooms
5 (10 1/2 oz) cans of beef consomme
5/8 cup Soy sauce
3/8 cup worcestershire sauce
3 cups uncooked rice
18 servings
Brown ground beef and onions. Drain grease and add mushrooms, consumme, soy sauce, worchestership sauce and rice. Bring to a boil and reduce heat to medium-high. Cook 20-30 mins until rice is done and all liquid and gone.
(posted by Jill C)
Beefaroni
Beefaroni
1 pound ground beef
2 cups shredded Cheddar cheese
2 (15 ounce) cans tomato sauce
2 tablespoons butter
1 (16 ounce) package uncooked elbow macaroni
salt and pepper to taste
Preheat the oven to 350 degrees F (175 degrees C).
Crumble the ground beef into a large skillet over medium-high heat. Cook, stirring frequently, until evenly browned. Drain.
While the ground beef is cooking, bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain, and stir in butter. Transfer to a large casserole dish, and mix in the ground beef, tomato sauce, and Cheddar cheese. Sprinkle a little salt and pepper over the top.
Bake uncovered for 30 minutes in the preheated oven, or until heated through and bubbly.
Of course, you could always add chopped onions and stuff with the ground beef.
(posted by Renee)
1 pound ground beef
2 cups shredded Cheddar cheese
2 (15 ounce) cans tomato sauce
2 tablespoons butter
1 (16 ounce) package uncooked elbow macaroni
salt and pepper to taste
Preheat the oven to 350 degrees F (175 degrees C).
Crumble the ground beef into a large skillet over medium-high heat. Cook, stirring frequently, until evenly browned. Drain.
While the ground beef is cooking, bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain, and stir in butter. Transfer to a large casserole dish, and mix in the ground beef, tomato sauce, and Cheddar cheese. Sprinkle a little salt and pepper over the top.
Bake uncovered for 30 minutes in the preheated oven, or until heated through and bubbly.
Of course, you could always add chopped onions and stuff with the ground beef.
(posted by Renee)
Golden Baked Chicken
Golden Baked Chicken
2 chicken breasts, halved
4 tsp. soft butter
1-2 Tbsp. instant minced onion
tsp. garlic salt
1/4 tsp. paprika
2 Tbsp. snipped parsley
Heat oven to 425. Remove skin from chicken, place chicken in ungreased baking pan, 8x8x2 inches. Spread 1 tsp. butter on each piece; sprinkle with onion, garlic salt, and paprika. Bake uncovered 30-35 minutes or until tender. Sprinkle with parsley.
What I do is basically just sprinkle all those seasonings on the chicken and bake. I don't measure. LOL And I sprinkle the parsley on before baking instead of after. Don't know if it makes a difference or not.
(posted by Renee)
2 chicken breasts, halved
4 tsp. soft butter
1-2 Tbsp. instant minced onion
tsp. garlic salt
1/4 tsp. paprika
2 Tbsp. snipped parsley
Heat oven to 425. Remove skin from chicken, place chicken in ungreased baking pan, 8x8x2 inches. Spread 1 tsp. butter on each piece; sprinkle with onion, garlic salt, and paprika. Bake uncovered 30-35 minutes or until tender. Sprinkle with parsley.
What I do is basically just sprinkle all those seasonings on the chicken and bake. I don't measure. LOL And I sprinkle the parsley on before baking instead of after. Don't know if it makes a difference or not.
(posted by Renee)
Creamy burrito Casserole
Creamy burrito Casserole
2 pounds ground beef
1 onion, chopped
2 pkgs. taco seasoning mix
1 Cup water
burrito sized flour tortillas (12 to 18)
2 cans refried beans (16 oz)
1 pound cheddar cheese, shredded
2 cans cream of chicken soup (10.75 oz)
16oz sour cream
Optional garnishes:
Chopped green onions, sour cream, shopped tomatoes, olives, salsa, guacamole.
Cook ground beef and onions until done; drain.
Add taco seasoning and water. Add refried beans, and mix well.
Mix soup with sourcream in a separate bowl. Spray casserole dishes with cooking spray. Spread enough of the sour cream mixture to cover the bottom of a casserole dish.
Put meat/bean mixture into tortillas, top with a little cheese (note; you need to save some cheese for the top).
Wrap like a burrito, and place seam side down in casserole dish. Put the remaining sour cream mixture on top of the burritos. Sprinkle cheese over top and bake, uncovered, at 350 degrees for 20 to 30 minutes. Ater cooking, garnish with optional toppings as desired.
Note: If you would like to freeze this dish, it is recommended that you freeze before baking
this casserole is delicious and freezes well! The recipe usually mkes enough for a 13x9 casserole and a 8x8.
With just the three of us eating, this makes 4 meals for us. One for dinner, two for the freezer, and the last one gets sent to boyfriends house for brownie points, lol
(posted by Paula)
2 pounds ground beef
1 onion, chopped
2 pkgs. taco seasoning mix
1 Cup water
burrito sized flour tortillas (12 to 18)
2 cans refried beans (16 oz)
1 pound cheddar cheese, shredded
2 cans cream of chicken soup (10.75 oz)
16oz sour cream
Optional garnishes:
Chopped green onions, sour cream, shopped tomatoes, olives, salsa, guacamole.
Cook ground beef and onions until done; drain.
Add taco seasoning and water. Add refried beans, and mix well.
Mix soup with sourcream in a separate bowl. Spray casserole dishes with cooking spray. Spread enough of the sour cream mixture to cover the bottom of a casserole dish.
Put meat/bean mixture into tortillas, top with a little cheese (note; you need to save some cheese for the top).
Wrap like a burrito, and place seam side down in casserole dish. Put the remaining sour cream mixture on top of the burritos. Sprinkle cheese over top and bake, uncovered, at 350 degrees for 20 to 30 minutes. Ater cooking, garnish with optional toppings as desired.
Note: If you would like to freeze this dish, it is recommended that you freeze before baking
this casserole is delicious and freezes well! The recipe usually mkes enough for a 13x9 casserole and a 8x8.
With just the three of us eating, this makes 4 meals for us. One for dinner, two for the freezer, and the last one gets sent to boyfriends house for brownie points, lol
(posted by Paula)
Coca-Cola Chicken
Coca-Cola Chicken
4-8 skinless, boneless chicken breasts
equal amounts of Coca-Cola (or diet) and ketchup (I use one cup each for 4 chicken breasts and increase as needed)
Place chicken breasts in crock pot. Pour cola and ketchup over to just cover. Cook on low 6-7 hours or on high 2-3 hours. I prefer it to cook longer and more slowly so the chicken is very tender.
Enjoy!
(posted by Jacque)
4-8 skinless, boneless chicken breasts
equal amounts of Coca-Cola (or diet) and ketchup (I use one cup each for 4 chicken breasts and increase as needed)
Place chicken breasts in crock pot. Pour cola and ketchup over to just cover. Cook on low 6-7 hours or on high 2-3 hours. I prefer it to cook longer and more slowly so the chicken is very tender.
Enjoy!
(posted by Jacque)
Velveeta Potato Soup
Velveeta Potato Soup
3 cups diced potatoes, cut up
1 cup water
1/2 cup diced carrots
Chopped onions, to taste
1 teaspoon parsley flakes
2 chicken bouillon cubes
1/2 teaspoon salt
Dash of pepper
1 1/2 cups milk
2 tablespoons all-purpose flour
1/2 pound sliced Velveeta cheese
In a large saucepan, combine potatoes, water, carrots, onion, parsley flakes, bouillon cubes and seasonings. Mix well. Cover and simmer 15 to 20 minutes, or until vegetables are tender.
Gradually add milk to flour mixing well. Add milk mixture to vegetables. Cook just a few minutes, until thickened. Add cheese slices and stir until melted.
Serve alone or with sandwiches.
(posted by Renee)
3 cups diced potatoes, cut up
1 cup water
1/2 cup diced carrots
Chopped onions, to taste
1 teaspoon parsley flakes
2 chicken bouillon cubes
1/2 teaspoon salt
Dash of pepper
1 1/2 cups milk
2 tablespoons all-purpose flour
1/2 pound sliced Velveeta cheese
In a large saucepan, combine potatoes, water, carrots, onion, parsley flakes, bouillon cubes and seasonings. Mix well. Cover and simmer 15 to 20 minutes, or until vegetables are tender.
Gradually add milk to flour mixing well. Add milk mixture to vegetables. Cook just a few minutes, until thickened. Add cheese slices and stir until melted.
Serve alone or with sandwiches.
(posted by Renee)
North Carolina Chopped Barbecued Pork
North Carolina Chopped Barbecued Pork
1 lb. Pork shoulder roast
tsp. salt
tsp. celery seed
1/16 tsp. cinnamon, ground
3/16 cup cider vinegar
1/4 cup catsup
1/4 tsp. chili powder
1/4 tsp. nutmeg, ground
1/4 tsp. sugar
cup water
cider vinegar to taste
tabasco sauce
Brown roast in a small amount of fat and place in Dutch oven. Mix the next 9 ingredients in a saucepan and bring to a boil. Pour over roast and cover. Bake in a preheated 325 degree oven, 40 minutes to the pound, until done, basting occasionally with drippings. (I put mine in a crockpot)
Transfer roast to a chopping board. Remove meat from the bone and chop into fairly fine pieces. Season to taste with additonal vinegar and hot sauce. Serve hot with coleslaw and cornbread.
(posted by Renee)
1 lb. Pork shoulder roast
tsp. salt
tsp. celery seed
1/16 tsp. cinnamon, ground
3/16 cup cider vinegar
1/4 cup catsup
1/4 tsp. chili powder
1/4 tsp. nutmeg, ground
1/4 tsp. sugar
cup water
cider vinegar to taste
tabasco sauce
Brown roast in a small amount of fat and place in Dutch oven. Mix the next 9 ingredients in a saucepan and bring to a boil. Pour over roast and cover. Bake in a preheated 325 degree oven, 40 minutes to the pound, until done, basting occasionally with drippings. (I put mine in a crockpot)
Transfer roast to a chopping board. Remove meat from the bone and chop into fairly fine pieces. Season to taste with additonal vinegar and hot sauce. Serve hot with coleslaw and cornbread.
(posted by Renee)
Championship Bean Dip
Championship Bean Dip
1 can refried beans (16 oz)
1 cup picante sauce
1 cup shredded Monterey jack cheese
1 cup shredded cheddar cheese
cup sour cream
3 oz. cream cheese, softened
1 TBSP chili powder
tsp. ground cumin
Tortilla chips
In a large bowl, combine the first eight ingredients, then transfer to a slow cooker. Cover and cook on high for 2 hours or until the dip is heated through, stirring once or twice. Serve with tortilla chips and salsa. Yield: 4 cups.
(posted by Deirdre)
1 can refried beans (16 oz)
1 cup picante sauce
1 cup shredded Monterey jack cheese
1 cup shredded cheddar cheese
cup sour cream
3 oz. cream cheese, softened
1 TBSP chili powder
tsp. ground cumin
Tortilla chips
In a large bowl, combine the first eight ingredients, then transfer to a slow cooker. Cover and cook on high for 2 hours or until the dip is heated through, stirring once or twice. Serve with tortilla chips and salsa. Yield: 4 cups.
(posted by Deirdre)
Cookie Crumb Salad
Cookie Crumb Salad
Mix: 1 pkg. French Vanilla Pudding (instant)
8 oz. buttermilk
Add: 8 oz. cool whip
1 can mandarin oranges (drained)
1 can crushed pineapple
1 pkg. crushed fudge strip cookies
(posted by Deirdre)
Mix: 1 pkg. French Vanilla Pudding (instant)
8 oz. buttermilk
Add: 8 oz. cool whip
1 can mandarin oranges (drained)
1 can crushed pineapple
1 pkg. crushed fudge strip cookies
(posted by Deirdre)
Friday Night Chilli
Friday Night Chili
2 lbs. hamburger
2 TBSP chili powder
2 large onions, chopped
2 tsp. garlic salt
3 large cloves garlic, minced
1 tsp. ground cumin
2 (16 oz.) cans kidney beans, undrained
1 tsp. dried oregano
1 (16 oz.) can tomatoes, undrained
1 tsp. black pepper
1 (8 oz.) can tomato sauce
1 tsp. ground red pepper
2 cups water
tsp. hot sauce
Cook first 3 ingredients in a dutch oven over medium-high heat until meat is browned and onion is tender, stirring until meat crumbles. Drain Well. Stir in beans and next 10 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour, stirring occasionally. Yield: 2 quarts.
(posted by Deirdre)
2 lbs. hamburger
2 TBSP chili powder
2 large onions, chopped
2 tsp. garlic salt
3 large cloves garlic, minced
1 tsp. ground cumin
2 (16 oz.) cans kidney beans, undrained
1 tsp. dried oregano
1 (16 oz.) can tomatoes, undrained
1 tsp. black pepper
1 (8 oz.) can tomato sauce
1 tsp. ground red pepper
2 cups water
tsp. hot sauce
Cook first 3 ingredients in a dutch oven over medium-high heat until meat is browned and onion is tender, stirring until meat crumbles. Drain Well. Stir in beans and next 10 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour, stirring occasionally. Yield: 2 quarts.
(posted by Deirdre)
Carrabbas Italian Sausage and Lentil Soup
Carrabbas Italian Sausage and Lentil Soup
1 lb. Italian sausage
1 celery stalk, chopped
1 small zucchini, chopped
2 x 14.5 oz. cans diced tomatoes, undrained
2 cloves garlic, minced
1 cup dry lentils, rinsed
1 large onion, chopped
2 large carrots, chopped
6 cups chicken broth
1 tsp. salt
tsp. black pepper, red pepper flakes, basil, oregano, parsley, thyme
Brown sausage; drain off fat. In a large pot combine all ingredients; bring to a boil. Reduce heat. Cover. Simmer for about one hour or until lentils are tender. Add water, if necessary, for desired consistency. Sprinkle with parmesan cheese. Serve.
(posted by Deirdre)
1 lb. Italian sausage
1 celery stalk, chopped
1 small zucchini, chopped
2 x 14.5 oz. cans diced tomatoes, undrained
2 cloves garlic, minced
1 cup dry lentils, rinsed
1 large onion, chopped
2 large carrots, chopped
6 cups chicken broth
1 tsp. salt
tsp. black pepper, red pepper flakes, basil, oregano, parsley, thyme
Brown sausage; drain off fat. In a large pot combine all ingredients; bring to a boil. Reduce heat. Cover. Simmer for about one hour or until lentils are tender. Add water, if necessary, for desired consistency. Sprinkle with parmesan cheese. Serve.
(posted by Deirdre)
Tri-Tip Sandwiches
Ingredients
Roasted Tri-Tip:
- 1 1/2 to 2 1/2 pounds tri-tip
- 1 carrot, peeled and sliced
- 1 stalk celery
- 1 onion, diced
- Salt
- Pepper
- Garlic, to taste
- Pinch oregano
Sandwich Fixings:
- French rolls or sourdough bread
- Swiss cheese
- Lettuce, tomato, onion
- Mayo
- Butter
For the Roasted Tri-Tip:
Directions
Place the tri-tip in a roasting pan and cover with all ingredients. Add 1/2 cup water to the pan and cover. Bake at 350 degrees F for 1 1/2 hours (reduce time for rarer meat). Uncover and brown for about 30 minutes more. Take out of the oven and let rest for about 15 minutes before slicing. Stock may be saved for soups and brown gravies.
For the Sandwich:
Spread the butter on 1 side of each slice of bread. In a skillet over medium heat, place 2 slices of the bread bu tter side down and lightly toast the bread. Slice the tri tip into thin strips and pile on one side of bread. Add cheese, lettuce, tomato, onion and mayo and top with other slice of bread. Cut in half and serve.
(posted by Jill C)
Jill's Veggie Pizza
Notes: This is best done the night before the event you are taking it for as it allows all of the tastes to blend better.
"BASE"
ingredient:
2 containers of Pilsbury Crescent rolls(tubed container)
Directions
1. Roll them out and spread across the entire bottom of a cookie sheet like pan, making sure by the sides of the pan to bring it up a bit to kind of make a crust like on pizza. Make sure that you are pretty even spreading it out and you don't leave any shallow spots before baking.
2. Bake the rolls following the directions on the package, set it aside once done and let it cool.
"SAUCE"
ingredients:
8 oz jar of mayo
8 oz jar of salad dressing
8 oz cream cheese
1 and 1/2 packages of dry Ranch dressing (hidden valley or whatever type)
Note: You can NOT sub salad dressing for double the mayo, the blend of tastes doesn't work right same goes the other way.
Directions:
In a bowl blend all of the ingredients together well.
Once the roll base is cooled; spread the mixture over top of the rolls making sure you cover it well and don't leave gaps.
"TOPPINGS"
Ingredients: Any and all types of vegetables..make sure you have a variety of colors and tastes; optional: parmesian cheese
Directions:
Chop vegetables into bite sized pieces...you can use seperate containers for each or just dump it all in one bowl but mix pretty well once you feel you have enough.
Place vegetables liberally all over the "sauce" covering it up as much as you want, make sure press the veggies down hard enough in the sauce to make sure it sticks in it.
Watch as you place for color variation as you want it pleasing to see as well for eating
Once you have finished....if you choose sprinkle parmesian cheese over the top as much for view and taste
Once done, cover and place in the fridge until you are ready to take it to you event
(posted by Jill W)
"BASE"
ingredient:
2 containers of Pilsbury Crescent rolls(tubed container)
Directions
1. Roll them out and spread across the entire bottom of a cookie sheet like pan, making sure by the sides of the pan to bring it up a bit to kind of make a crust like on pizza. Make sure that you are pretty even spreading it out and you don't leave any shallow spots before baking.
2. Bake the rolls following the directions on the package, set it aside once done and let it cool.
"SAUCE"
ingredients:
8 oz jar of mayo
8 oz jar of salad dressing
8 oz cream cheese
1 and 1/2 packages of dry Ranch dressing (hidden valley or whatever type)
Note: You can NOT sub salad dressing for double the mayo, the blend of tastes doesn't work right same goes the other way.
Directions:
In a bowl blend all of the ingredients together well.
Once the roll base is cooled; spread the mixture over top of the rolls making sure you cover it well and don't leave gaps.
"TOPPINGS"
Ingredients: Any and all types of vegetables..make sure you have a variety of colors and tastes; optional: parmesian cheese
Directions:
Chop vegetables into bite sized pieces...you can use seperate containers for each or just dump it all in one bowl but mix pretty well once you feel you have enough.
Place vegetables liberally all over the "sauce" covering it up as much as you want, make sure press the veggies down hard enough in the sauce to make sure it sticks in it.
Watch as you place for color variation as you want it pleasing to see as well for eating
Once you have finished....if you choose sprinkle parmesian cheese over the top as much for view and taste
Once done, cover and place in the fridge until you are ready to take it to you event
(posted by Jill W)
Chicken Florentine
Prep Time: 10 min Total Time: 26 min
Makes: 8 servings 4 carbs per serving
Ingrediants
Ingrediants
8 Tbsp. KRAFT Zesty Italian Dressing, divided
1 package of baby spinach leaves
8 small boneless skinless chicken breast halves (1 lb.)
16 slices OSCAR MAYER Deli Fresh Shaved Smoked Ham
8 slices of swiss cheese
Directions:
Directions:
HEAT 2 Tbsp. of the dressing in large ovenproof skillet on medium heat. Add spinach; cook and stir 1 min. or just until spinach is wilted. Remove from skillet; cover to keep warm.
ADD remaining dressing and the chicken to skillet; turn chicken over to evenly coat both sides with dressing. Cook 5 to 6 min. on each side or until chicken is cooked through (I will just marinate my chicken in the dressing ahead of time).
TOP evenly with ham and cheese; cover. Reduce heat to low; cook 1 to 2 min. until cheese is melted. Or, place under a broiler to brown. Spoon spinach mixture evenly onto four plates; top each with a chicken breast.
(posted by Jill C.)
Cranberry Glazed Roast Pork
Ingredients
4 Pounds Boneless Pork Roast tied with string
1 can (120z) whole cranberry sauce
1/4 cup onion finely chopped
3/4 cup orange juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
salt
pepper
Preparation
Salt and pepper the roast. Set it on a rack in a roasting pan and roast at 325 degrees for 2 1/2 - 3 hours or until meat shows 175 degrees at the centre of the roast.
Meanwhile mix the canned sauce, onion, orange juice and spices in a stainless saucepan. Bring to the boil for a minute then take off the heat. After the meat has been roasting for an hour, start using a little of the sauce to baste the meat every 15 minutes or so.
Serve the remaining sauce with the roast sliced thin.
(recipe contributed by Mary)
4 Pounds Boneless Pork Roast tied with string
1 can (120z) whole cranberry sauce
1/4 cup onion finely chopped
3/4 cup orange juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
salt
pepper
Preparation
Salt and pepper the roast. Set it on a rack in a roasting pan and roast at 325 degrees for 2 1/2 - 3 hours or until meat shows 175 degrees at the centre of the roast.
Meanwhile mix the canned sauce, onion, orange juice and spices in a stainless saucepan. Bring to the boil for a minute then take off the heat. After the meat has been roasting for an hour, start using a little of the sauce to baste the meat every 15 minutes or so.
Serve the remaining sauce with the roast sliced thin.
(recipe contributed by Mary)
All the recipes posted on CCS
will be archived on here for you to search and use. If you want to post recipes on here please let me know and I can add you as an author.
If you make any of these recipes please feel free to post comments with modifications and suggestions. And if you can, take pictures so that they can be added to the posts.
If you make any of these recipes please feel free to post comments with modifications and suggestions. And if you can, take pictures so that they can be added to the posts.
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