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by Elaine/ret/IN
Aug 12, 2009
Coleslaw
Slaw Dressing 1 head cabbage, shredded (1.5 lbs.) ¾ cu light mayo 4 carrots, shredded 2 T lemon juice 2 granny smith apples, thinly sliced 1 T Dijon mustard 1 medium red onion, thinly sliced 1 tsp sugar 1 cu chopped pecans, toasted 1 tsp kosher salt
½ tsp cumin
¼ tsp pepper
Small bunch of mint
...See MoreColeslaw
Slaw Dressing 1 head cabbage, shredded (1.5 lbs.) ¾ cu light mayo 4 carrots, shredded 2 T lemon juice 2 granny smith apples, thinly sliced 1 T Dijon mustard 1 medium red onion, thinly sliced 1 tsp sugar 1 cu chopped pecans, toasted 1 tsp kosher salt
½ tsp cumin
¼ tsp pepper
Small bunch of mint
1. Toss cabbage, carrots, apples, red onion, and pecans in a large bowl. 2. In small bowl, mix dressing ingredients except the mint. 3. Combine the slaw and the dressing. Toss to coat. Refrigerate 1 hour. 4. Mound on a platter, and garnish with mint leaves.
I finally got hubby to eat asparagus when I let him put this sauce on it. I put it on salmon too and loved it.
Mustard Cream Sauce
1/3 cup mayonnaise 1/4 cup sour cream 1 tablespoon dijon or regular mustard 1 tablespoon lemon juice
stir and warm ingredients over low heat
Here are the recipes I wrote about in the freezer meals thread. These are our family favorites. I use the slow cooker 2-3 times a week, and make the chicken & rice at least once a week. It's easy, & you can create your own varieties by changing up the soups, veggies, or starch. I put the chicken in frozen, & that is what makes it so app...See MoreHere are the recipes I wrote about in the freezer meals thread. These are our family favorites. I use the slow cooker 2-3 times a week, and make the chicken & rice at least once a week. It's easy, & you can create your own varieties by changing up the soups, veggies, or starch. I put the chicken in frozen, & that is what makes it so appealing. I also cook pot roasts frozen & just longer time. And, you must invest in crock pot liners. They are wonderful and completely eliminate washing the pot.
Chicken and Dumplings INGREDIENTS • 4 skinless, boneless chicken breast halves • 2 tablespoons butter • 2 (10.75 ounce) cans condensed cream of chicken soup • 1 onion, finely diced • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces • Chicken broth • Seasonings: pepper, paprika, poultry seasoning DIRECTIONS 1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough broth to cover. 2. Cover, and cook for 5 to 6 hours on High. About an hour before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Chicken Ole’ 1 can of cream of mushroom soup 1 can of cream of chicken soup 1 4 oz can of salsa verde 8 oz. of sour cream 1 onion, chopped 2 cups of shredded cheddar cheese 3-4 cooked and cubed chicken breasts 12 corn tortillas Directions 1. Mix onion, soup, salsa, & sour cream in a bowl. Set aside 2. Cut tortillas into wedges 3. Layer ingredients in crock pot: tortillas, soup, chicken, cheese. You should have 3 layers. 4. Cook on low for 4 hours. 5. Serve with salsa rice if desired.
Salsa Rice 1 can of chicken broth ½ cup of water ½ cup of chunky salsa 2 cups of minute rice Directions 1. Mix broth, water, & salsa in pot and bring to a boil. 2. Add rice & stir. Cover. 3. Remove from heat. 4. After 5-7 minutes, fluff rice with fork.
Chili 2lbs. of cooked ground beef 2 16 oz. cans of kidney beans, rinsed and drained 2 14 oz. cans of diced tomatoes, drained 2 onions, chopped 2 garlic cloves, crushed 2-3 tbsp. of chili powder 1 tsp. cumin 1 tsp. salt 1 tsp. pepper 1 cup of water Directions 1. Combine all ingredients. 2. Cover. Cook on low 8-10 hours.
White bean chicken chili ¾ lb boneless, skinless chicken breasts, cubed ½ tsp. salt ¼ tsp pepper 2 tbsp. olive oil 1 med. Onion, chopped 4 garlic cloves, minced 1 jalapeno pepper, seeded & chopped 2 tsp dried oregano 1 tsp cumin 2 15 oz cans white kidney beans or cannellini beans, rinsed & drained 3 cups chicken broth 1-1/2 cups shredded cheddar Sour cream & fresh cilantro, optional
1. Sprinkle chicken w/ salt & pepper. In a large skillet over med. Heat, cook chicken in olive oil for 2 minutes. 2. Stir in the onion, garlic, & jalapeno; cook for 2 minutes. Sprinkle w/ oregano & cumin; cook for 1 min longer or until chicken is browned & veggies are tender. Transfer to slow cooker. 3. In small bowl, mash 1 cup of beans. Add ½ cup of broth & stir until blended. Add to the slow cooker w/ remaining beans & broth. 4. Cover & cook on low for 3 to 3-1/2 hours. Sprinkle w/ cheese. 5. Garnish w/ sour cream & cilantro if desired. *I have also added leftover salsa rice to this chili before, and it was great!
Slow Cooker Lasagna 1 lb ground beef 1 large onion, chopped 2 garlic cloves, minced 1 29 oz can of tomato sauce 1 cup water 1 6 oz can tomato paste 1 tsp. salt 1 tsp. oregano 1 8 oz. package of no-cook lasagna noodles 4 cups shredded mozzarella cheese 12 oz. cottage cheese ½ cup grated parmesan
Directions 1. Cook ground beef, onion, & garlic. Drain. 2. Add tomato sauce, paste, water, salt, & oregano. Mix well 3. Mix the cheeses in a bowl. 4. Spread ¼ of meat sauce in slow cooker. Arrange 1/3 of noodles over sauce (break if needed). Spoon 1/3 of cheese mixture over noodles. 5. Repeat layers twice. Top w/ remaining meat sauce. 6. Cover & cook on low 4-5 hours.
Chicken & Rice 4-5 boneless, skinless chicken breasts 1 can of cream of chicken soup 1 can of cream of mushroom soup 1 can of cream of onion soup (or celery, broccoli cheese, cheddar cheese)
Directions 1. Mix soups in a bowl. 2. Add chicken to slow cooker. Frozen chicken is ok, just make sure to cook entire time. 3. Pour soups over top making sure chicken is covered. 4. Cover & cook on low for 8 hours. 5. Add 1 cup of minute rice & 1 cup of frozen veggies (if desired). Mix together well & break chicken up in the process. 6. Cover & cook on low for 30 minutes. *Or, you can serve over pre-cooked rice like a sauce. Mashed potatoes & noodles work well too.
Thanks so much for sharing. My son and his wife have a 2 month old baby and I can't wait to make some of these recipes to help them out!
Buttery Garlic Pasta With Tomatoes Start to finish: 20 minutes. Servings: 4
1 pound linguine or fettuccine past 2 tablespoons olive oil 3 tablespoons butter 10 cloves garlic, thinly sliced 1 tablespoon capers, drained 1/4 teaspoon red pepper flakes 1 cup panko(japanese-style) breadcrumbs 1 large tomato, seeded and diced 1/4 cup finely chop...See MoreButtery Garlic Pasta With Tomatoes Start to finish: 20 minutes. Servings: 4
1 pound linguine or fettuccine past 2 tablespoons olive oil 3 tablespoons butter 10 cloves garlic, thinly sliced 1 tablespoon capers, drained 1/4 teaspoon red pepper flakes 1 cup panko(japanese-style) breadcrumbs 1 large tomato, seeded and diced 1/4 cup finely chopped fresh parsley Grated Parmesan cheese, to garnish
Bring a large saucepan of salted water to a boil. Add the pasta and cook until just al dente, about 6 to 7 minutes. The pasta should be cooked, but still slightly firm at the center.
Drain then return to the pot. Drizzle with olive oil, toss to coat evenly, then set aside.
Once the pasta has cooked, in a large saute pan over medium-high, melt the butter: Add the garlic capers and red pepper flakes, then saute for 1 minute.
Add the breadcrumbs and saute for another minute. Add the pasta and use tongs to toss well to coat with the breadcrumb mixture. Transfer the pasta to a serving bowl and top with the diced tomatoes. Garnish with parsley and Parmesan cheese.
Equal amounts of dark choc. chips , milk choc. chips, craisins, walnuts (or pecans). Melt choc. chips, then stir in craisins and walnuts. I sometimes use the dried cherries rather than the craisins. Then drop in spoonful on wax or parchment paper lined cookie sheet. I put in frig until hard and then keep in frig and enjoy!
I saw this recipe on the Taste of Home web-site this morning! I am making this for my church picnic!
Sombrero Pasta Salad
Ingredients: 1 package (16 ounces) spiral pasta, 1 lb. ground beef, 3/4 cup water, 1 envelope taco seasoning, 2 cups shredded cheddar cheese, 1 large chopped green pepper, 1 medium chopped onion, 1 medium chop...See MoreI saw this recipe on the Taste of Home web-site this morning! I am making this for my church picnic!
Sombrero Pasta Salad
Ingredients: 1 package (16 ounces) spiral pasta, 1 lb. ground beef, 3/4 cup water, 1 envelope taco seasoning, 2 cups shredded cheddar cheese, 1 large chopped green pepper, 1 medium chopped onion, 1 medium chopped tomato, 2 cans (4 1/2 oz.) sliced olives, drained, 16 ounce bottle Catalina or Western salad dressing.
Directions: Cook pasta. Rinse pasta in cold water and drain. Cook beef in a skillet. Add water and taco seasoning. Simmer uncovered for 15 minutes. Rinse pasta in cold water and drain. Add beef mixture, cheese, green pepper, onion, tomato, and olives. Mix well. Add dressing. Toss to coat. Cover and refrigerate for at least 1 hour.
I am planning to put the salad in a tupperware bowl. I will fill my cooler with ice and put the bowl in the ice to keep the salad cold before the picnic.
by The blackberries are heavy on the bush.
Aug 20, 2009
Blackberry Coulis A vibrant blackberry sauce that can be drizzled on cheesecake or ice cream or used in cocktails.
2 cups blackberries 1/2 cup sugar 1/2 cup Riesling (If available use a local good quality wine) 1 tablespoon black current liqueur, cassis (optional)
In a small saucepan, make a simple syrup by dissolving the sugar in...See MoreBlackberry Coulis A vibrant blackberry sauce that can be drizzled on cheesecake or ice cream or used in cocktails.
2 cups blackberries 1/2 cup sugar 1/2 cup Riesling (If available use a local good quality wine) 1 tablespoon black current liqueur, cassis (optional)
In a small saucepan, make a simple syrup by dissolving the sugar in the Riesling. Bring to a boil and cook for 5 minutes on medium heat to reduce the syrup slightly. Remove from heat and set aside.
Pass the raw berries through a food mill or rub them through a sieve with a rubber spatula until the pulp passes through and only seeds are left behind. Add the simple syrup and the cassis.
Sauce can be frozen or kept in the refrigerator for no more than three or four days.
Fresh Blackberry Pie Makes one 9-inch pie.
6 cups blackberries (about 1/2 flat) 1/2 cup water 2 tablespoons Clear Gel (substitute corn starch for a less satisfactory result) 1 cup sugar 1 prebaked and cooled pie shell
In a small sauce pan, combine 1 1/2 cups of berries and water. Mash berries well. Heat until boiling on medium high heat. In a small bowl, mix Clear Gel (available in some health food stores or online) or cornstarch and sugar. When berries are boiling, add sugar mixture to berries, stirring constantly for one minute to set the starch and thicken the juice. When thick, remove from heat. As the sauce is cooling, distribute the remaining 4 1/2 cups of berries in cooled pie shell. Pour sauce over top of berries and stir gently to combine with sauce, trying not to break berries. Chill well, at least an hour before serving.
Slice with a sharp knife and use pie server to aid transfer of servings, as the pie will be loose than cooked fruit pies. Top with whipped cream (optional).
Blackberry Summer Pudding Adapted from cookbook author David Lebovitz's recipe.
6 cups blackberries 6 cups another variety of blackberry (boysenberries are particularly nice) 2 cups red currants, sour cherries or blueberries (essential for tartness and flavor) 1 cup sugar 2 teaspoons kirsch 1 loaf firm, high-quality white bread Extra berries for garnish
In a stockpot, bring the 14 cups of berries and sugar to a simmer. Cook until the sugar is melted and the berries release their juices, about 10 minutes. Remove from heat and add the kirsch.
Remove the crusts from the bread and slice it into 1/2-inch slice if you are not using pre-sliced bread. Line an 8-inch glass mixing bowl with plastic wrap to ease the removal of the pudding (you may use a 1 1/2 quart souffle dish but there may be fruit leftover). Use enough wrap to let it hang over the sides for folding over the top when you finish.
Place the slices of bread around the bottom and sides of bowl/dish, overlapping the slices slightly and cutting pieces to fit the spaces where necessary. Set aside and refrigerate one cup of berries with juice for the final presentation.
Working slowly, ladle 3-4 cups of berries and juice over the bread, pressing juice and pulp into the bread on the sides of the bowl/dish as well as the bottom. Pour half the berries into the bread-lined pan, and spread them over the bottom layer of bread to cover the entire serface.
Add another layer of bread slices on top of the berries. placing and cutting pieces before. Spread out about half the remaining berries on the sides and bottom of the layer of bread.
Cover with a final layer of bread, and add the remaining berries and juice.
Fold the plastic wrap over the bread on top. Before placing in the refrigerator, find a plate or a flat surface to fit on top of the pudding, inside the bowl/dish. Weigh down the plate with a large can of vegetables or large bag of dry beans. Refrigerate overnight.
Before serving, unfold the plastic wrap and use it to help invert the pudding onto a large serving plate. Remove the bowl and the plastic wrap. You may see spots that are not fully stained purple. Use the reserved berry juice to color in the spots. Pour the rest of reserved berries and juice on the sides of the pudding. Cut into slices and serve with whipped cream and extra fresh berries for garnish. Serves 8-10.
I would try this with a good quality Challah or Brioch bread.
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This recipe sounds so rich it's gotta be good! :)
On 8/12/09, not a great cook wrote: > On 8/12/09, GRITS--recipe from a former T Net P...See More