1 package tortilla shells
1/4 c chopped onion
1 clove garlic, minced
1 tbsp vegetable oil
1 1/2 c shredded cooked chicken
1 c grated cheddar cheese
Vegetable oil for frying
Salsa, sour cream and grated cheese, if desired
Saute onion and garlic in oil.
Add chicken and cook over low heat until heated thoroughly.
Remove from heat and add cheese.
Spread each shell with 2 tsp salsa.
Spoon 1/4 c chicken mixture onto half of each tortilla.
Fold the ends of the shell in , and roll to form a pocket like casing.
Pour oil 2-3 inches deep into a small sauce pan or an electric skillet and heat to medium high heat setting or 375º(seam side down)
Fry each chimichanga approximately 3 minutes on each side.
Serve with salsa, sour cream and grated cheese, if desired.
Wednesday, October 7, 2009
1 package tortilla shells
Sunday, September 27, 2009
1 roll of Sugar cookie dough
2-3 Granny Smith Apples
8oz cream cheese
½ cup brown sugar
½ tsp vanilla
¼ cup peanut butter
½ cup peanuts, chopped
¼ cup carmel ice cream topping
Bake per direction on cookie dough, make sure dough is rolled together to fit your pan, this will be the crust.
Peel and slice the apples. Soak in lemon juice or lemon-lime soda to prevent discoloration.
Combine cream cheese and peanut butter, brown sugar and vanilla.
Spread over cooled cookie crust.
Add apples. Sprinkle with cinnamon and peanuts.
Drizzle carmel tooping over your pizza.
Thursday, September 24, 2009
3 tbsp vegetable oil
¼ cup chopped green onion
1 green pepper cut into 1 inch pieces
1-1½ lb meat (chicken, beef, venison) cut into thin strips
1½ cup bean sprouts
1 can sliced water chestnuts drained
10 cherry tomatoes cut in half
1½ cups uncooked rice
¼ cup water
2 tbsp soy sauce
2 tsp cornstarch
¼ tsp ginger
¼ tsp salt
½ tsp pepper
Cook the rice according to directions on box.
Place oil in skillet or wok; cook at medium high heat until hot. Add onion and green pepper. Stir fry until vegetables are tender crisp.
Cook and stir until meat is no longer pink. Add bean sprouts, water chestnuts and tomatoes. Cook covered 2-3 minutes.
Blend water, soy sauce, cornstarch, ginger, salt and pepper in a small bowl. Add to pan or wok.
Cook until thickened and bubbly, 2-3 minutes.
Spread cooked rice over plate and spoon sukiyaki onto rice.
Wednesday, September 23, 2009
Tomato and Garlic Soup
6 large tomatoes, peeled and seeded
2 ounces butter
2 onions, chopped
2 teaspoons crushed garlic
1 teaspoon ginger, grated
1 1/2 tablespoons flour
2 cups chicken stock
1 tablespoon tomato paste
2 teaspoons sugar
1 teaspoon fresh oregano, chopped
1 teaspoon fresh thyme, chopped
2 tablespoons freshly chopped parsley
1/2 loaf French bread, sliced
1/4 cup butter
1/2 cup parmesan cheese
Process tomatoes until smooth in a food processor.
Heat the butter, add onions, garlic and ginger and cook, stirring until the onions are soft.
Add flour, stir until combined.
Remove from heat, gradually stir in the tomatoes, stock, tomato paste and sugar, simmer uncovered for 15 minutes or until slightly thickened, stir in herbs.
Friday, September 18, 2009
1 cup chopped onion
2 (14.5 ounce) cans stewed tomatoes
5 cups water
1 tablespoon salt
2 cubes beef bouillon cube
2 carrots, chopped
2 stalks celery, chopped
2 potatoes, chopped
1/4 teaspoon dried thyme
1 bay leaf
1/4 teaspoon dried basil
In a large stock pot brown sirloin and onion.
Add tomatoes, water, salt, beef bouillon, carrots, celery, potatoes, thyme, bay leaf and basil.
Cover and cook until vegetables are tender, approximately 45 minutes
Wednesday, September 9, 2009
1 tbsp basting oil
2 cloves, peeled garlic, minced
3 sweet potatoes
1 cup heavy cream
Pre heat oven to 350
Coat the bottom of a shallow 2 quart casserole dish with oil.
Cover the bottom of the casserole dish with a single overlapping layer of sweet potatoes.
Season with salt and pepper.
Repeat until potatoes are used up.
Pour heavy cream ovr top.
Bake uncovered for 30-35 minutes, until otatoea are tender and top is browned.
Let stand 5 minutes before serving
Thursday, March 5, 2009
1 1/2 pounds dried rigatoni, or other large tubular pasta
3 cups broccoli florets
1/2 cup olive oil
2 large garlic cloves, chopped
1 tablespoon crushed red pepper flakes
2 tablespoons chopped fresh flat-leaf parsley
1/4 stick salted butter
Salt to taste
3/4 cup toasted fine bread crumbs
Bring a large pot of lightly salted water to a boil and cook the pasta and broccoli florets for about 6 minutes, until both are barely al dente.
Drain, reserving 1 cup of the cooking water.
In large sauté pan, heat the olive oil over medium heat.
Add the garlic and sauté for about 1 minute, until golden.
Add the red pepper flakes, parsley, and butter; season with salt.
Add the pasta, broccoli, and reserved pasta cooking water to the pan and cook over medium to high heat for about 3 minutes, until the water is reduced by half and the pasta and cauliflower are al dente.
Remove pan from heat, add 1/2 cup of the toasted bread crumbs, and toss.
Transfer to a serving platter and garnish with the remaining 1/4 cup of bread crumbs.
Saturday, February 28, 2009
3 tbsp butter or margarine
1 tbsp olive oil
2 cloves garlic, finely chopped
1 small onion, chopped
1/4 cup chopped prosciutto
2 boneless, skinless chicken breasts, cut into 1 inch pieces
1/2 cup vodka (or chicken broth)
1/2 cup whipping cream
1/2 cup sliced large pitted ripe olives
1 tbsp chopped parsley
1/2 tsp pepper
1 pkg uncooked penne pasta
1/4 cup grated parmesan cheese
Heat butter and oil in skillet over medium-high heat.
Cook garlic and onion in butter mixture for about 5 minutes, stirring occasionally, until onion is tender.
Stir in prosciutto and chicken.
Cook 5 minutes, stirring occasionally, until chicken is brown.
Stir in vodka. Cook until liquid has evaporated.
Stir in whipping cream, olives, parsley and pepper.
Heat until boiling, reduce heat. Simmer uncovered for 30 minutes stirring frequently, until thickened.
While sauce is simmering, cook and drain pasta.
Add pasta to sauce; toss gently until pasta is evenly coated.
sprinkle with parmesan cheese and seerve.
Wednesday, February 25, 2009
1 tbsp oil
1-2 lbs ground beef
1 can bacon bits
1 cup chopped onion
1/4 cup chili powder
2 cloves garlic
1 tbsp ground cumin
1 (16oz) can stewed tomatoes
1 cup ketchup
1/3 cup packed brown sugar
1/4 cup Worcestershire sauce
1/4 cup molasses
1 tbsp dry mustard
2 cans red kidney beans
2 cans pinto beans
1 can white kidney beans
Heat oil in large Dutch oven.
Add meat, onion, garlic, chili powder, & cumin.
Cook over medium heat until meat is no longer pink and onion is tender.
Stir in tomatoes, ketchup, molasses, brown sugar, Worcestershire sauce & mustard, and bacon bits.
Cover ands simmer for 20 minutes.
Stir in kidney and pinto beans.
Stir occasionally for 30 minutes.
Tuesday, February 24, 2009
No Mardi Gras is complete without one of these.
1/2 cup warm water (110 to 115 degrees)
2 packages active dry yeast
1/2 cup sugar
1 teaspoon sugar
4 cups unsifted flour, as needed
1 teaspoon nutmeg
2 teaspoons salt
1 teaspoon lemon zest
1/2 cup warm milk
5 egg yolks
1/2 cup butter cut in slices and softened, plus
2 tablespoons butter
1 egg slightly with1 tablespoon of milk
1 teaspoon cinnamon
1 tiny plastic doll (not more than 1")
colored sugar green, yellow, and purple
3/4 cup confectioners sugar
1/4 cup lemon juice
3 tablespoons water
Pour the warm water into a small shallow bowl and sprinkle yeast and 2 teaspoons sugar into it.
Allow the yeast and sugar to rest for three minutes, then mix thoroughly.
Set bowl in a warm place for 10 minutes until yeast bubbles up.
Combine 31/2 cups of flour, remaining sugar, nutmeg and salt and sift into a large mixing bowl.
Stir in lemon zest.
Separate center of mixture to form a hole and pour in yeast mixture and milk.
Add egg yolks and using a wooden spoon, combine dry ingredients into the yeast/milk mixture.
When mixture is smooth, beat in 8 tablespoons butter, 1 tablespoon at a time and continue to beat 2 minutes or until dough can be formed into a medium soft ball. Place ball of dough on floured surface and knead, gradually adding up to 1 cup more of flour.
When dough is no longer sticky, knead 10 minutes more until shiny and elastic.
Using a pastry brush, coat the inside of a large bowl evenly with one tablespoon softened butter.
Place dough ball in the bowl and rotate until the entire surface is buttered.
Cover bowl with a heavier kitchen towel and allow dough to rise in a warm place for about 11/2 hours or until it doubles in volume.
Coat a large baking sheet with one tablespoon of butter and set aside.
After the first rising, place the dough on a floured surface and punch it down with a heavy blow.
Sprinkle cinnamon, then pat and shape the dough into a long 'snake' or 'cylinder'. Form a twist by folding the long cylinder in half, end to end, and pinching the ends together.
Then twist the dough.
Form a ring with the completed twist pinch the ends together.
Place the completed ring on the buttered baking sheet, cover it with a towel and allow it to rise for 45 minutes or until it doubles in volume.
After the second rising, brush the top and sides of the cake with the egg and milk wash.
Bake in a preheated oven at 375 degrees for 25-35 minutes or until golden brown. Cool on a wire rack and hide the plastic baby in the cake.
Combine ingredients until smooth, adding more water if it's too thick.
Spoon icing over top of cake.
Immediately sprinkle on colored sugars, alternating between the three colors.
Serve in 2"3" pieces.
Friday, February 6, 2009
2 whole chicken breasts
1 can cream of mushroom soup
1 cup of white cooking wine
1 small can of mushrooms
1 cup sour cream
pre heat oven to 350
Place chicken in a baking dish.
Mix soup, wine, mushrooms, and sour cream together.
Pour over chicken and sprinkle with paprika.
Bake covered at 350 for 1 hour
1 one pound can sauerkraut
1 lb. spiral noodles
4 tbsp butter
2 medium onions, thinly sliced
1 small can of mushrooms, drained
2 cans cream of mushroom soup
Pre heat oven to 350
Drain and rinse sauerkraut.
Cook for 15 minutes
Boil noodles until soft.
Fry onions and mushrooms in the butter.
Mix sauerkraut, noodles, onions and mushrooms together and place in a large casserole dish.
Add cans of cream of mushroom soup and 1 can water. Mix well.
bake at 350 for 45 minutes
Tuesday, February 3, 2009
1 cup milk
1 cup honey
1/4 cup butter softened
2 eggs beaten
2 1/2 cups whole wheat flour
1 tsp salt
1 tbsp baking powder
1/2 cup walnuts
Pre heat over to 325.
Mix milk and honey over low heat until well blended
Beat in butter, eggs, flour, salt and baking powder.
Fold in nuts.
Place in ungreased loaf pan.
Bake at 325 for 1 hour.
Let cool before removing from pan and slicing.
Buttermilk Garlic Salad Dressing
2/3 cup sour cream
1 cup mayonnaise
1/4 tsp. crushed garlic
1/2 tsp. salt
1 tsp. paprika
1/2 tsp. pepper
1 tsp. mustard powder
2 tbsp. sugar
1/2 cup buttermilk
Blend above ingredients in blender until smooth.
Let set for a couple hours.
(also good as a dip)
Saturday, January 31, 2009
4 boneless skinless chicken breasts
1 large egg
flour (for dredging)
1/2 cup grated parmesan cheese
1/8 teaspoon paprika
ground black pepper
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/4 cup white onion, chopped
1 large shallot, minced fine
3 garlic cloves, minced fine
1/2 cup sweet vermouth or sherry wine or white wine
1 cup prepared bouillon, with
2 teaspoons flour, blended together
1 lemon, juice of
2 teaspoons lemon peel, grated
2 teaspoons capers, rinsed and lightly crushed
1 lb sauteed fresh mushrooms
1/4 cup flat-leaf Italian parsley, roughly chopped
1 lemon, sliced thinly
Thoroughly wash and pat dry chicken.
Pound chicken flat - 1/2 inch (Cook's Tip: Place the chicken between two wax paper sheets and use gentle strokes when pounding - The meat can tear easily. Pounding the chicken is a very important step if you wish your chicken to be tender.)
Beat the egg in a bowl large enough to hold chicken.
In a shallow pie plate, combine flour, Parmesan, paprika, salt and pepper.
Dip chicken in egg, then in flour mixture until well coated.
Heat a wide skillet and melt the butter, then add the olive oil.
When hot, add the chicken (Do not crowd skillet.) Quickly brown the chicken on both sides, adding more butter and oil as needed (Fry until appearance is golden and chicken is cooked.)
Remove chicken to serving platter, keep warm.
In the drippings, sauté' the onion, shallot, and garlic for about 1 minute.
Add the vermouth/sherry/wine and the bouillon; deglaze the skillet - stirring to get all of the brown bits off the bottom of the pan.
Return the chicken to the skillet.
Pour the lemon juice, grated lemon peel, capers and mushrooms over the chicken; gently turn chicken to coat with sauce.
Simmer for another 15 minutes