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4 Servings
Chicken American
Main Dish Chicken Bake American
1 can (10 3/4 oz) Campbells Cream of cken Soup 98% Fat Free
1 1/3 cups Water
3/4 cup Fresh or Frozen Vies
1/2 teaspoon on Powder
4 cken Breast Halves skinnless, boneless
1/2 cup Reduced Fat ddar Cheese shredded
1. Stir the soup, water, rice, vegetable and onion powder in a 12" x 8" shallow baking dish. 2. Top with chicken. Season chicken as desired. Cover. 3. Bake at 375?F. for 45 min. or until done. Top with cheese.
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Showing posts with label reci. Show all posts
Showing posts with label reci. Show all posts
Balsamic-honey and Garlic Chichen
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4 Servings
Chicken Chinese
Winter Valentines Day Superbowl Summer Spring Hanukkah Fourth of July Fall Easter Christmas Saute Marinade Grill Fry Sauces Main Dish Chicken Chinese
1 can (5.5 oz) ato paste as required
2 tablespoons samic Vinegar as required
4 tablespoons ey as required
1 teaspoon tard old fashion as required
4 teaspoons lic minced
1 teaspoon ve oil EVOO as required
4 pieces cken breast as required
1 cup Water as required
1. In a high sided fry pan add the EVOO and bring up to mid heat. 2. Now add your chichen breast, as they cook dice up 4 cloves of garlic.fine. 3. Blend all ingredents together in small bowl. to make sauce. 4. Apply half on one side of chichen breast (top) let cook. 5. If using a stainless steel fry pan add a little water at this point to keep your sauce from burning to the bottom of pan. 6. After about 8 - 15 min flip over breast to other side. 7. Apply the rest of the sauce and again maybe a little water. 8. Lower heat to one quarter cover and let slow cook until done. 9. Use a meat temp gauge to see how well your chichen is done. 10. Ginger can be used instead of garlic for a different taste. 11. Goes great with rice or salad.
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4 Servings
Chicken Chinese
Winter Valentines Day Superbowl Summer Spring Hanukkah Fourth of July Fall Easter Christmas Saute Marinade Grill Fry Sauces Main Dish Chicken Chinese
1 can (5.5 oz) ato paste as required
2 tablespoons samic Vinegar as required
4 tablespoons ey as required
1 teaspoon tard old fashion as required
4 teaspoons lic minced
1 teaspoon ve oil EVOO as required
4 pieces cken breast as required
1 cup Water as required
1. In a high sided fry pan add the EVOO and bring up to mid heat. 2. Now add your chichen breast, as they cook dice up 4 cloves of garlic.fine. 3. Blend all ingredents together in small bowl. to make sauce. 4. Apply half on one side of chichen breast (top) let cook. 5. If using a stainless steel fry pan add a little water at this point to keep your sauce from burning to the bottom of pan. 6. After about 8 - 15 min flip over breast to other side. 7. Apply the rest of the sauce and again maybe a little water. 8. Lower heat to one quarter cover and let slow cook until done. 9. Use a meat temp gauge to see how well your chichen is done. 10. Ginger can be used instead of garlic for a different taste. 11. Goes great with rice or salad.
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Hawaiian Surf Purple Potato Salad
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60 Servings
Potatoes Uncategorized
Vegetarian Summer Spring Picnics Fourth of July Broil Vegetables Side Dish Salads Potatoes Uncategorized
8 pounds Purple Fingerling atoes cut into thirds and leave skin on, regular "B" purple potatoes c
5 pounds Japanese Purple et Potato peeled and then cut half long ways and then into about 16 pieces
2 ea eapple clean skins and the dice one pineapple and make rings from the o
1 pound Macademia Nuts whole roasted until light wn on low temperature and then chop
2 pound Dill Pickles get cey ones like Mt.Olive cleaned and diced into 1/2" pie
3 pound onnaise
2 pound tard I prefer regular for this salad as to not mask the taste of the
1 ounce Dill Fresh destem and ce
2 bunch en onion chopped but not fine cut about 1/4 per slice across the bunch
2 ounce lic powder or granulated if you prefer
1 ounce Sea Salt better flavor, or use her Salt
1 ounce ck pepper medium grind
4 tblspoons rika i prefer the spicy hot, but you use what ever makes your taste b
8 ea Egg hard led and rough chopped with knife or the large side of a
6 ea llot cleaned and minced
1 bunch ery no leaves or roots and wash thoroughly chopped about the same si
3 ea l pepper Use Red for color. Clean stems, veins and seed and dice
3 ea Serrano chiles remove seeds and ce for milder flavor, leave seeds and veins
You will need two pots of boiling water to cook the potatoes. They do not cook at the same speed and the fingerlings will be ruined if they are cooked together. When each batch is still a little firmer than fork tender, remove from heat and strain in colander. Place potatoes on cookie sheets and place in either the freezer or the refrigerator until cool to the touch. In a large bowl combine all of the other ingredients, except the ring pineapple pieces, half of the pecan pieces, and 1/3 of the small dice red bell peppers. Set aside in different containers until finish. These will become your garnish. Mix the cooled potatoes in the vessel with the dressing. Stir from the outside of the bowl with a rubber spatula and fold in dressing slowly so as not to damage or break down the potato pieces. We want them to show their beautiful color to the eye. Spread out mixture in some aluminum serving pans you can get at the grocery store. Get as deep a set as possible. Once spread out you can cover and place in the fridge for a couple of hours to let it set and allow the flavors to marry. You can grill your pineapple rings or just brown them on one side in a skillet if you prefer. When you are ready to garnish, place the rings on the surface equally distanced apart from each other, then sprinkle on the macademia nut pieces and the red bell pepper pieces. The garnish will not match the photo i will be posting with this recipe, as the only photo i have is prior to devising this garnish array
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60 Servings
Potatoes Uncategorized
Vegetarian Summer Spring Picnics Fourth of July Broil Vegetables Side Dish Salads Potatoes Uncategorized
8 pounds Purple Fingerling atoes cut into thirds and leave skin on, regular "B" purple potatoes c
5 pounds Japanese Purple et Potato peeled and then cut half long ways and then into about 16 pieces
2 ea eapple clean skins and the dice one pineapple and make rings from the o
1 pound Macademia Nuts whole roasted until light wn on low temperature and then chop
2 pound Dill Pickles get cey ones like Mt.Olive cleaned and diced into 1/2" pie
3 pound onnaise
2 pound tard I prefer regular for this salad as to not mask the taste of the
1 ounce Dill Fresh destem and ce
2 bunch en onion chopped but not fine cut about 1/4 per slice across the bunch
2 ounce lic powder or granulated if you prefer
1 ounce Sea Salt better flavor, or use her Salt
1 ounce ck pepper medium grind
4 tblspoons rika i prefer the spicy hot, but you use what ever makes your taste b
8 ea Egg hard led and rough chopped with knife or the large side of a
6 ea llot cleaned and minced
1 bunch ery no leaves or roots and wash thoroughly chopped about the same si
3 ea l pepper Use Red for color. Clean stems, veins and seed and dice
3 ea Serrano chiles remove seeds and ce for milder flavor, leave seeds and veins
You will need two pots of boiling water to cook the potatoes. They do not cook at the same speed and the fingerlings will be ruined if they are cooked together. When each batch is still a little firmer than fork tender, remove from heat and strain in colander. Place potatoes on cookie sheets and place in either the freezer or the refrigerator until cool to the touch. In a large bowl combine all of the other ingredients, except the ring pineapple pieces, half of the pecan pieces, and 1/3 of the small dice red bell peppers. Set aside in different containers until finish. These will become your garnish. Mix the cooled potatoes in the vessel with the dressing. Stir from the outside of the bowl with a rubber spatula and fold in dressing slowly so as not to damage or break down the potato pieces. We want them to show their beautiful color to the eye. Spread out mixture in some aluminum serving pans you can get at the grocery store. Get as deep a set as possible. Once spread out you can cover and place in the fridge for a couple of hours to let it set and allow the flavors to marry. You can grill your pineapple rings or just brown them on one side in a skillet if you prefer. When you are ready to garnish, place the rings on the surface equally distanced apart from each other, then sprinkle on the macademia nut pieces and the red bell pepper pieces. The garnish will not match the photo i will be posting with this recipe, as the only photo i have is prior to devising this garnish array
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Authentic Italian Spaghetti Sauce
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8 Servings
Tomatoes Italian
Sauces ITALIAN Slow cook Tomatoes Dinner Fall Savory
1 (28 ounce) can stewed atoes
1 (28 ounce) can crushed atoes
1 pound lean und beef
2 yellow ons chopped
2 green l peppers chopped
5 cloves lic chopped
2 tablespoons white ar
1 tablespoon dried il
1/2 teaspoon dried gano
1/4 cup fresh sley
2 leaves
t and pepper to taste
Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil, bay leaves and oregano, and simmer about 40 minutes. Remove bay leaves and season with salt and pepper before serving.
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8 Servings
Tomatoes Italian
Sauces ITALIAN Slow cook Tomatoes Dinner Fall Savory
1 (28 ounce) can stewed atoes
1 (28 ounce) can crushed atoes
1 pound lean und beef
2 yellow ons chopped
2 green l peppers chopped
5 cloves lic chopped
2 tablespoons white ar
1 tablespoon dried il
1/2 teaspoon dried gano
1/4 cup fresh sley
2 leaves
t and pepper to taste
Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil, bay leaves and oregano, and simmer about 40 minutes. Remove bay leaves and season with salt and pepper before serving.
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Panzanella from barefoot contessa
12 Servings
Bread Italian
vinegar capers Garlic starter salad lunch Bread Italian
3 tablespoons ve oil
1 small french bread or boule , cut into 1-inch es
1 teaspoon her salt
2 large, ripe atoes, cut into 1-inch cubes
1 inch thick
1 bell pepper, seeded and cut into 1-inch cubes
1 inch es
1/2 onion cut in half and thinly sliced
20 large il leaves coarsely chopped
3 tablespoons ers drained
Vinagrette:
1 teaspoon finely minced lic
1/2 teaspoon on mustard
3 tablespoons mpagne (or red) vinegar
1/2 cup good ve oil
1/2 teaspoon her salt
1/4 teaspoon freshly ground ck pepper
Heat oil in a large saute pan. add the bread and salt. cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed. For the vinaigrette, whisk together the ingredients. In a large bowl,mix tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season with salt 7 pepper. Serve, or allow the salad to sit for about half an hour for the flavours to blend.
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Bread Italian
vinegar capers Garlic starter salad lunch Bread Italian
3 tablespoons ve oil
1 small french bread or boule , cut into 1-inch es
1 teaspoon her salt
2 large, ripe atoes, cut into 1-inch cubes
1 inch thick
1 bell pepper, seeded and cut into 1-inch cubes
1 inch es
1/2 onion cut in half and thinly sliced
20 large il leaves coarsely chopped
3 tablespoons ers drained
Vinagrette:
1 teaspoon finely minced lic
1/2 teaspoon on mustard
3 tablespoons mpagne (or red) vinegar
1/2 cup good ve oil
1/2 teaspoon her salt
1/4 teaspoon freshly ground ck pepper
Heat oil in a large saute pan. add the bread and salt. cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed. For the vinaigrette, whisk together the ingredients. In a large bowl,mix tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season with salt 7 pepper. Serve, or allow the salad to sit for about half an hour for the flavours to blend.
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Southern-style Oven Fried Chicken
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4 Servings
Chicken American
Bake WW Flex Main Dish American Chicken Dinner not fried but looks fried! low-fat Summer Savory
1/2 cup -purpose flour
1/4 teaspoon table t
3/23 teaspoon enne pepper
3 ounces termilk
3/4 cup nflake crumbs
1 pound uncooked boneless skinless cken breast(s), four 4-oz pieces
Preheat oven to 365F. Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set aside. Combine flour, salt and cayenne pepper together in a medium-size bowl. Place buttermilk and corn flakes crumbs in 2 separate shallow bowls. Roll chicken breast halves in flour mixture and evenly coat each side. Next dip chicken into buttermilk and then corn flakes crumbs. Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink, about 20 minutes (there is no need to flip the chicken during baking). Yields 1 breast per serving.
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4 Servings
Chicken American
Bake WW Flex Main Dish American Chicken Dinner not fried but looks fried! low-fat Summer Savory
1/2 cup -purpose flour
1/4 teaspoon table t
3/23 teaspoon enne pepper
3 ounces termilk
3/4 cup nflake crumbs
1 pound uncooked boneless skinless cken breast(s), four 4-oz pieces
Preheat oven to 365F. Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set aside. Combine flour, salt and cayenne pepper together in a medium-size bowl. Place buttermilk and corn flakes crumbs in 2 separate shallow bowls. Roll chicken breast halves in flour mixture and evenly coat each side. Next dip chicken into buttermilk and then corn flakes crumbs. Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink, about 20 minutes (there is no need to flip the chicken during baking). Yields 1 breast per serving.
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Baked Beans, Hot and Smoky (Boom)
8 Servings
Beans American
Beans American
6 on slices
1 1/2 cups chopped on
1 1/4 cups purchased becue sauce
3/4 cup dark r
1/4 cup mild-flavored (light) asses
3 tablespoons on mustard
3 tablespoons (packed) dark wn sugar
2 tablespoons cestershire sauce
1 tablespoon sauce
4 teaspoons ced canned chipotle chilies
1 6 15- to 16-ounce cans Great Northern ns drained
Preheat oven to 350°F. Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels and drain. Transfer 2 1/2 tablespoons bacon drippings from skillet to large bowl. Finely chop bacon; add to bowl. Add onion and next 7 ingredients to bowl and whisk to blend. Whisk in 4 to 6 teaspoons chipotle chilies, depending on spiciness desired. Stir in beans. Transfer bean mixture to 13 x 9 x 2-inch glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes.
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Beans American
Beans American
6 on slices
1 1/2 cups chopped on
1 1/4 cups purchased becue sauce
3/4 cup dark r
1/4 cup mild-flavored (light) asses
3 tablespoons on mustard
3 tablespoons (packed) dark wn sugar
2 tablespoons cestershire sauce
1 tablespoon sauce
4 teaspoons ced canned chipotle chilies
1 6 15- to 16-ounce cans Great Northern ns drained
Preheat oven to 350°F. Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels and drain. Transfer 2 1/2 tablespoons bacon drippings from skillet to large bowl. Finely chop bacon; add to bowl. Add onion and next 7 ingredients to bowl and whisk to blend. Whisk in 4 to 6 teaspoons chipotle chilies, depending on spiciness desired. Stir in beans. Transfer bean mixture to 13 x 9 x 2-inch glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes.
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Snowflake Muffin Mix (for giving)
12 Servings
flour Holiday
muffins mix holiday snowy favorite giving flour Holiday
2 cups ur
1 tbls dried on soup mix
1 1/2 tbls ar
2 teas ing powder
1/2 teas ing soda
1/4 teas t
Mix all ingredients in med mixing bowl and store in airtight container. These are so fragrant on a snowy day. Pack a disposable with this mix and tie on a paper snowflake with a blue satin ribbon and pull on your snow boots and deliver to a friendly neighbor. Directions to make: Pour mix in mixing bowl.and make a well in the center of dry ingredients. Beat together 1 egg, 1/3 cup oil, 1 cup shredded sharp cheese and 1 cup milk. Combine with mix and stir to moisten. Fill 12 greased muffin cups 3/4 full and bake at 400 for 15-20 minutes.Cool and remove from tins and serve warm.
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flour Holiday
muffins mix holiday snowy favorite giving flour Holiday
2 cups ur
1 tbls dried on soup mix
1 1/2 tbls ar
2 teas ing powder
1/2 teas ing soda
1/4 teas t
Mix all ingredients in med mixing bowl and store in airtight container. These are so fragrant on a snowy day. Pack a disposable with this mix and tie on a paper snowflake with a blue satin ribbon and pull on your snow boots and deliver to a friendly neighbor. Directions to make: Pour mix in mixing bowl.and make a well in the center of dry ingredients. Beat together 1 egg, 1/3 cup oil, 1 cup shredded sharp cheese and 1 cup milk. Combine with mix and stir to moisten. Fill 12 greased muffin cups 3/4 full and bake at 400 for 15-20 minutes.Cool and remove from tins and serve warm.
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Avocado Salad with Grilled Shrimp
4 Servings
Shrimp American
Avocado Shrimp American
3 tbs. Fresh nge Juice as required
1 tbs. llot minced
4 tsp. Sherry wine egar
1 tsp. on mustard
1 tsp. whole iander seeds coarsely cracked
4 tbs. ve oil
Salt and per
1/2 lb. peeled imp tails off
1 cado, pitted and sliced
1 onion sliced
1/2 c. hearts of palm sliced
1/4 c. herb ad
1 teaspoon enne pepper
1 tbsp. on
Whisk first 5 ingredients in small bowl to blend; gradually whisk in oil. Season dressing generously with salt and pepper. Season shrimp with salt, pepper and cayenne pepper. On an indoor grill pan or outdoor grill, on medium heat, grill shrimp on each side for 2 minutes. Once shrimp has become pink, transfer to a plate and drizzle with lemon juice. In a salad bowl, red onion, hearts of palm and herb salad. Once grilled shrimp has cooled add to salad mixture with orange vinaigrette. Garnish with avocado slices.
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Shrimp American
Avocado Shrimp American
3 tbs. Fresh nge Juice as required
1 tbs. llot minced
4 tsp. Sherry wine egar
1 tsp. on mustard
1 tsp. whole iander seeds coarsely cracked
4 tbs. ve oil
Salt and per
1/2 lb. peeled imp tails off
1 cado, pitted and sliced
1 onion sliced
1/2 c. hearts of palm sliced
1/4 c. herb ad
1 teaspoon enne pepper
1 tbsp. on
Whisk first 5 ingredients in small bowl to blend; gradually whisk in oil. Season dressing generously with salt and pepper. Season shrimp with salt, pepper and cayenne pepper. On an indoor grill pan or outdoor grill, on medium heat, grill shrimp on each side for 2 minutes. Once shrimp has become pink, transfer to a plate and drizzle with lemon juice. In a salad bowl, red onion, hearts of palm and herb salad. Once grilled shrimp has cooled add to salad mixture with orange vinaigrette. Garnish with avocado slices.
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Fiona's Famous Fruit Nut Smoothie
4 Servings
Ice Cream Beverage
smoothie shake Ice Cream Drink Beverage
1/4 c chopped le
1/4 c nuts
1 ana
1/2 c k
1/2 c urt
1 c ice am of choice
Put ingredients in blender and blend until smooth. Add more milk if needed.
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Ice Cream Beverage
smoothie shake Ice Cream Drink Beverage
1/4 c chopped le
1/4 c nuts
1 ana
1/2 c k
1/2 c urt
1 c ice am of choice
Put ingredients in blender and blend until smooth. Add more milk if needed.
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Sweet and Sour Grilled Pork Roast
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8 Servings
Pork American
Winter Summer Spring Fall Bake Main Dish American Pork Dinner Soy Sauce
2 -3 pound boneless k loin roast
1 cup wn sugar
3/4 cup iyaki sauce
3/4 cup dry wine
3/4 cup chili sauce
1/2 teaspoon ground ves
1/4 teaspoon per
1/8 teaspoon lic powder
Stir together all ingredients except pork; reserve 1 cup for basting roast and refrigerate. Refrigerate 8 hours, or overnight, turning occasionally. Prepare a medium-hot banked fire in covered grill. Remove roast from marinade; discard marinade. Grill roast over indirect heat for 45 minutes-1 1/4 hours, (about 18-20 minutes per pound) until internal temperature reads 150-155 degrees F. Brush frequently with reserved marinade during the last 15-20 minutes of grilling. Let roast stand 10 minutes before slicing to serve.
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8 Servings
Pork American
Winter Summer Spring Fall Bake Main Dish American Pork Dinner Soy Sauce
2 -3 pound boneless k loin roast
1 cup wn sugar
3/4 cup iyaki sauce
3/4 cup dry wine
3/4 cup chili sauce
1/2 teaspoon ground ves
1/4 teaspoon per
1/8 teaspoon lic powder
Stir together all ingredients except pork; reserve 1 cup for basting roast and refrigerate. Refrigerate 8 hours, or overnight, turning occasionally. Prepare a medium-hot banked fire in covered grill. Remove roast from marinade; discard marinade. Grill roast over indirect heat for 45 minutes-1 1/4 hours, (about 18-20 minutes per pound) until internal temperature reads 150-155 degrees F. Brush frequently with reserved marinade during the last 15-20 minutes of grilling. Let roast stand 10 minutes before slicing to serve.
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Linguine with Zucchini and Shrimp
6 Servings
Pasta American
Saute Main Dish Pasta American
1/2 pound imp
salt and per
3 tablespoons ve oil
2 cloves lic
1/2 pound chini julienned
1 cup ato sauce
3/4 pound linguine cooked
Season shrimp with salt and pepper and the olive oil. Grill in pan on high heat for about 1 min on each side. Set aside heat frying pan and add olive oil garlic and zucchini. Saute until tender. Add tomato sauce and bring to a simmer. Add the shrimp and pasta. simmer for five min and add salt and pepper to taste. Per Serving (excluding unknown items): 1975 Calories; 50g Fat (23.1% calories from fat); 95g Protein; 282g Carbohydrate; 14g Dietary Fiber; 345mg Cholesterol; 1850mg Sodium. Exchanges: 17 Grain(Starch); 6 1/2 Lean Meat; 4 1/2 Vegetable; 8 Fat.
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Pasta American
Saute Main Dish Pasta American
1/2 pound imp
salt and per
3 tablespoons ve oil
2 cloves lic
1/2 pound chini julienned
1 cup ato sauce
3/4 pound linguine cooked
Season shrimp with salt and pepper and the olive oil. Grill in pan on high heat for about 1 min on each side. Set aside heat frying pan and add olive oil garlic and zucchini. Saute until tender. Add tomato sauce and bring to a simmer. Add the shrimp and pasta. simmer for five min and add salt and pepper to taste. Per Serving (excluding unknown items): 1975 Calories; 50g Fat (23.1% calories from fat); 95g Protein; 282g Carbohydrate; 14g Dietary Fiber; 345mg Cholesterol; 1850mg Sodium. Exchanges: 17 Grain(Starch); 6 1/2 Lean Meat; 4 1/2 Vegetable; 8 Fat.
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Carey's Authentic Chile Relleno's
4 Servings
Chiles Mexican
Bake mexican chile rellenos Authentic Carey's Main Dish Hors dOeuvres Chiles Mexican
****** PERS ******
1/2 pound per Jack Cheese grated
1/2 pound Sharp ddar Cheese grated
6 Anaheim chilies cleaned or 1-2 can of whole canned chilies
2 tablespoons ur
5 s, seperated
1 cup ola oil
****** SAUCE *****
1/2 medium on diced
1 clove lic minced
1 cup canned ato
1 tablespoon oil
2 cups cken broth
1 teaspoon ck pepper
1 teaspoon Mexican gano
1/2 teaspoon Ground in
1 tablespoon Fresh antro minced
1 Peppers: combine both grated cheeses and take small amounts and roll together to make " BULLETS" 2 If using fresh peppers, Roast them and take the skin off and snip stem end off and " hollow " out, if using canned peppers that are already cleaned out and hollow, at this point stuff the peppers well with the bullet of cheese and set aside , do this for all of them. 3 Lightly roll or coat the peppers in flour. 4 beat your egg whits till stiff ( like Merangue) then fold the yolks back into the whites 5 Fold in 2 tbsp flour. 6 Drop stuffed chilies into batter, one at a time. 7 Slide into 1 1/2" moderately hot oil. 8 Fry until golden brown, working quickly, drain chiles on bed of paper towels. 9 **SAUCE ***: Cook all ingredients together in saucepan, slightly thicken with some corn starch and cold water if needed. 10 Pour over fried chilies. 11 Sprinkle with remaining cheese. 12 Bake in a 350? oven for 30 minutes, or until bubbly.
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Chiles Mexican
Bake mexican chile rellenos Authentic Carey's Main Dish Hors dOeuvres Chiles Mexican
****** PERS ******
1/2 pound per Jack Cheese grated
1/2 pound Sharp ddar Cheese grated
6 Anaheim chilies cleaned or 1-2 can of whole canned chilies
2 tablespoons ur
5 s, seperated
1 cup ola oil
****** SAUCE *****
1/2 medium on diced
1 clove lic minced
1 cup canned ato
1 tablespoon oil
2 cups cken broth
1 teaspoon ck pepper
1 teaspoon Mexican gano
1/2 teaspoon Ground in
1 tablespoon Fresh antro minced
1 Peppers: combine both grated cheeses and take small amounts and roll together to make " BULLETS" 2 If using fresh peppers, Roast them and take the skin off and snip stem end off and " hollow " out, if using canned peppers that are already cleaned out and hollow, at this point stuff the peppers well with the bullet of cheese and set aside , do this for all of them. 3 Lightly roll or coat the peppers in flour. 4 beat your egg whits till stiff ( like Merangue) then fold the yolks back into the whites 5 Fold in 2 tbsp flour. 6 Drop stuffed chilies into batter, one at a time. 7 Slide into 1 1/2" moderately hot oil. 8 Fry until golden brown, working quickly, drain chiles on bed of paper towels. 9 **SAUCE ***: Cook all ingredients together in saucepan, slightly thicken with some corn starch and cold water if needed. 10 Pour over fried chilies. 11 Sprinkle with remaining cheese. 12 Bake in a 350? oven for 30 minutes, or until bubbly.
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Vegetarian Baked Beans from Julie
7 Servings
Beans Vegetarian
Beans Vegetarian
1 on
1 green per
1 lic to taste
1/3 bottle of BBQ sauce
1 uid smoke (to taste)
1 can kidney ns
1 can ter beans
1 can black eyed s
1 can etarian baked beans
Brown first 3 ingredients. Then, add the remaining ingredients and simmer for about 45 minutes.
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Beans Vegetarian
Beans Vegetarian
1 on
1 green per
1 lic to taste
1/3 bottle of BBQ sauce
1 uid smoke (to taste)
1 can kidney ns
1 can ter beans
1 can black eyed s
1 can etarian baked beans
Brown first 3 ingredients. Then, add the remaining ingredients and simmer for about 45 minutes.
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Apple-Pecan Tenderloin Medallions
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4 Servings
Pork American
Winter Fall Bake Main Dish American Pork Dinner Summer Sweet
1 pound k tenderloin
2 tablespoons ter
1 (16 oz.) can sliced apples ined
1/4 cup packed wn sugar
1/2 cup chopped ans
Trim fat from pork. Cut pork into 1/2-inch-thick slices. Melt butter in a large skillet over medium-high heat until it sizzles. Reduce heat to medium. Arrange pork slices in skillet. Cook for 2 minutes; turn slices. Spoon apples over pork. Sprinkle with brown sugar and pecans. Cover and cook for 4 to 6 minutes more.
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4 Servings
Pork American
Winter Fall Bake Main Dish American Pork Dinner Summer Sweet
1 pound k tenderloin
2 tablespoons ter
1 (16 oz.) can sliced apples ined
1/4 cup packed wn sugar
1/2 cup chopped ans
Trim fat from pork. Cut pork into 1/2-inch-thick slices. Melt butter in a large skillet over medium-high heat until it sizzles. Reduce heat to medium. Arrange pork slices in skillet. Cook for 2 minutes; turn slices. Spoon apples over pork. Sprinkle with brown sugar and pecans. Cover and cook for 4 to 6 minutes more.
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Carey's Authentic Chile Relleno's
4 Servings
Chiles Mexican
Bake mexican chile rellenos Authentic Carey's Main Dish Hors dOeuvres Chiles Mexican
****** PERS ******
1/2 pound per Jack Cheese grated
1/2 pound Sharp ddar Cheese grated
6 Anaheim chilies cleaned or 1-2 can of whole canned chilies
2 tablespoons ur
5 s, seperated
1 cup ola oil
****** SAUCE *****
1/2 medium on diced
1 clove lic minced
1 cup canned ato
1 tablespoon oil
2 cups cken broth
1 teaspoon ck pepper
1 teaspoon Mexican gano
1/2 teaspoon Ground in
1 tablespoon Fresh antro minced
1 Peppers: combine both grated cheeses and take small amounts and roll together to make " BULLETS" 2 If using fresh peppers, Roast them and take the skin off and snip stem end off and " hollow " out, if using canned peppers that are already cleaned out and hollow, at this point stuff the peppers well with the bullet of cheese and set aside , do this for all of them. 3 Lightly roll or coat the peppers in flour. 4 beat your egg whits till stiff ( like Merangue) then fold the yolks back into the whites 5 Fold in 2 tbsp flour. 6 Drop stuffed chilies into batter, one at a time. 7 Slide into 1 1/2" moderately hot oil. 8 Fry until golden brown, working quickly, drain chiles on bed of paper towels. 9 **SAUCE ***: Cook all ingredients together in saucepan, slightly thicken with some corn starch and cold water if needed. 10 Pour over fried chilies. 11 Sprinkle with remaining cheese. 12 Bake in a 350? oven for 30 minutes, or until bubbly.
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Chiles Mexican
Bake mexican chile rellenos Authentic Carey's Main Dish Hors dOeuvres Chiles Mexican
****** PERS ******
1/2 pound per Jack Cheese grated
1/2 pound Sharp ddar Cheese grated
6 Anaheim chilies cleaned or 1-2 can of whole canned chilies
2 tablespoons ur
5 s, seperated
1 cup ola oil
****** SAUCE *****
1/2 medium on diced
1 clove lic minced
1 cup canned ato
1 tablespoon oil
2 cups cken broth
1 teaspoon ck pepper
1 teaspoon Mexican gano
1/2 teaspoon Ground in
1 tablespoon Fresh antro minced
1 Peppers: combine both grated cheeses and take small amounts and roll together to make " BULLETS" 2 If using fresh peppers, Roast them and take the skin off and snip stem end off and " hollow " out, if using canned peppers that are already cleaned out and hollow, at this point stuff the peppers well with the bullet of cheese and set aside , do this for all of them. 3 Lightly roll or coat the peppers in flour. 4 beat your egg whits till stiff ( like Merangue) then fold the yolks back into the whites 5 Fold in 2 tbsp flour. 6 Drop stuffed chilies into batter, one at a time. 7 Slide into 1 1/2" moderately hot oil. 8 Fry until golden brown, working quickly, drain chiles on bed of paper towels. 9 **SAUCE ***: Cook all ingredients together in saucepan, slightly thicken with some corn starch and cold water if needed. 10 Pour over fried chilies. 11 Sprinkle with remaining cheese. 12 Bake in a 350? oven for 30 minutes, or until bubbly.
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Vegetarian Baked Beans from Julie
7 Servings
Beans Vegetarian
Beans Vegetarian
1 on
1 green per
1 lic to taste
1/3 bottle of BBQ sauce
1 uid smoke (to taste)
1 can kidney ns
1 can ter beans
1 can black eyed s
1 can etarian baked beans
Brown first 3 ingredients. Then, add the remaining ingredients and simmer for about 45 minutes.
VIEW THE RECEIPT
Beans Vegetarian
Beans Vegetarian
1 on
1 green per
1 lic to taste
1/3 bottle of BBQ sauce
1 uid smoke (to taste)
1 can kidney ns
1 can ter beans
1 can black eyed s
1 can etarian baked beans
Brown first 3 ingredients. Then, add the remaining ingredients and simmer for about 45 minutes.
VIEW THE RECEIPT
Apple-Pecan Tenderloin Medallions
Click here for a larger picture of Apple-Pecan Tenderloin Medallions
4 Servings
Pork American
Winter Fall Bake Main Dish American Pork Dinner Summer Sweet
1 pound k tenderloin
2 tablespoons ter
1 (16 oz.) can sliced apples ined
1/4 cup packed wn sugar
1/2 cup chopped ans
Trim fat from pork. Cut pork into 1/2-inch-thick slices. Melt butter in a large skillet over medium-high heat until it sizzles. Reduce heat to medium. Arrange pork slices in skillet. Cook for 2 minutes; turn slices. Spoon apples over pork. Sprinkle with brown sugar and pecans. Cover and cook for 4 to 6 minutes more.
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4 Servings
Pork American
Winter Fall Bake Main Dish American Pork Dinner Summer Sweet
1 pound k tenderloin
2 tablespoons ter
1 (16 oz.) can sliced apples ined
1/4 cup packed wn sugar
1/2 cup chopped ans
Trim fat from pork. Cut pork into 1/2-inch-thick slices. Melt butter in a large skillet over medium-high heat until it sizzles. Reduce heat to medium. Arrange pork slices in skillet. Cook for 2 minutes; turn slices. Spoon apples over pork. Sprinkle with brown sugar and pecans. Cover and cook for 4 to 6 minutes more.
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Carey's Authentic Chile Relleno's
4 Servings
Chiles Mexican
Bake mexican chile rellenos Authentic Carey's Main Dish Hors dOeuvres Chiles Mexican
****** PERS ******
1/2 pound per Jack Cheese grated
1/2 pound Sharp ddar Cheese grated
6 Anaheim chilies cleaned or 1-2 can of whole canned chilies
2 tablespoons ur
5 s, seperated
1 cup ola oil
****** SAUCE *****
1/2 medium on diced
1 clove lic minced
1 cup canned ato
1 tablespoon oil
2 cups cken broth
1 teaspoon ck pepper
1 teaspoon Mexican gano
1/2 teaspoon Ground in
1 tablespoon Fresh antro minced
1 Peppers: combine both grated cheeses and take small amounts and roll together to make " BULLETS" 2 If using fresh peppers, Roast them and take the skin off and snip stem end off and " hollow " out, if using canned peppers that are already cleaned out and hollow, at this point stuff the peppers well with the bullet of cheese and set aside , do this for all of them. 3 Lightly roll or coat the peppers in flour. 4 beat your egg whits till stiff ( like Merangue) then fold the yolks back into the whites 5 Fold in 2 tbsp flour. 6 Drop stuffed chilies into batter, one at a time. 7 Slide into 1 1/2" moderately hot oil. 8 Fry until golden brown, working quickly, drain chiles on bed of paper towels. 9 **SAUCE ***: Cook all ingredients together in saucepan, slightly thicken with some corn starch and cold water if needed. 10 Pour over fried chilies. 11 Sprinkle with remaining cheese. 12 Bake in a 350? oven for 30 minutes, or until bubbly.
VIEW THE RECEIPT
Chiles Mexican
Bake mexican chile rellenos Authentic Carey's Main Dish Hors dOeuvres Chiles Mexican
****** PERS ******
1/2 pound per Jack Cheese grated
1/2 pound Sharp ddar Cheese grated
6 Anaheim chilies cleaned or 1-2 can of whole canned chilies
2 tablespoons ur
5 s, seperated
1 cup ola oil
****** SAUCE *****
1/2 medium on diced
1 clove lic minced
1 cup canned ato
1 tablespoon oil
2 cups cken broth
1 teaspoon ck pepper
1 teaspoon Mexican gano
1/2 teaspoon Ground in
1 tablespoon Fresh antro minced
1 Peppers: combine both grated cheeses and take small amounts and roll together to make " BULLETS" 2 If using fresh peppers, Roast them and take the skin off and snip stem end off and " hollow " out, if using canned peppers that are already cleaned out and hollow, at this point stuff the peppers well with the bullet of cheese and set aside , do this for all of them. 3 Lightly roll or coat the peppers in flour. 4 beat your egg whits till stiff ( like Merangue) then fold the yolks back into the whites 5 Fold in 2 tbsp flour. 6 Drop stuffed chilies into batter, one at a time. 7 Slide into 1 1/2" moderately hot oil. 8 Fry until golden brown, working quickly, drain chiles on bed of paper towels. 9 **SAUCE ***: Cook all ingredients together in saucepan, slightly thicken with some corn starch and cold water if needed. 10 Pour over fried chilies. 11 Sprinkle with remaining cheese. 12 Bake in a 350? oven for 30 minutes, or until bubbly.
VIEW THE RECEIPT
Vegetarian Baked Beans from Julie
7 Servings
Beans Vegetarian
Beans Vegetarian
1 on
1 green per
1 lic to taste
1/3 bottle of BBQ sauce
1 uid smoke (to taste)
1 can kidney ns
1 can ter beans
1 can black eyed s
1 can etarian baked beans
Brown first 3 ingredients. Then, add the remaining ingredients and simmer for about 45 minutes.
VIEW THE RECEIPT
Beans Vegetarian
Beans Vegetarian
1 on
1 green per
1 lic to taste
1/3 bottle of BBQ sauce
1 uid smoke (to taste)
1 can kidney ns
1 can ter beans
1 can black eyed s
1 can etarian baked beans
Brown first 3 ingredients. Then, add the remaining ingredients and simmer for about 45 minutes.
VIEW THE RECEIPT
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