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Slumgullion

Ingredients

  • 1 pound lean ground beef
  • 1 (11 ounce) can whole kernel corn
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 (8 ounce) package wide egg noodles
  • 1/4 cup grated Parmesan cheese

Directions

In a large skillet, cook and stir ground meat until browned. Drain off excess fat.

Stir in corn and tomato soup. Simmer while the noodles are cooking, about 10 minutes.

Cook pasta in a large pot of boiling water until al dente. Drain.

Stir noodles into ground beef mixture, and sprinkle parmesan cheese on top. Serve immediately.

Pesto Pasta

Ingredients

  • 8 ounces spiral pasta
  • 1/3 cup minced fresh basil 1/4 cup minced fresh parsley
  • 1/4 cup grated Parmesan cheese 1/2 teaspoon salt
  • 1 garlic clove, quartered
  • 1/8 teaspoon ground nutmeg 1/3 cup olive or vegetable oil

Directions

Cook pasta according to package directions. Meanwhile, in a blender or food processor, place the basil, parsley, Parmesan cheese, salt, garlic and nutmeg. Cover and process on low for 1 minute or until very finely chopped.

While processing, gradually add the oil in a steady stream. Drain pasta; top with the pesto and toss to coat.

Souper Skillet Pasta

Ingredients

  • 1 pound lean ground beef
  • 1 (1 ounce) package dry onion soup mix
  • 1 teaspoon dried oregano
  • 1 (28 ounce) can whole peeled tomatoes, undrained and chopped 2 cups water
  • 1 cup macaroni
  • 1/3 cup grated Parmesan cheese 1/2 cup shredded mozzarella cheese

Directions

In a skillet over medium heat, brown the ground beef until no pink shows; drain.

Stir in onion soup mix, oregano, tomatoes and water. Bring to boil; stir in macaroni. Simmer covered, stirring occasionally for 20 minutes or until macaroni is tender. Sprinkle in Parmesan cheese and top with Mozzarella cheese.

Linguine with Prosciutto

Ingredients

  • 2 tablespoons olive oil
  • 1/4 red onion, finely chopped 3/4 cup canned evaporated milk 3/4 cup milk
  • 1 teaspoon grated lemon zest 1/2 cup thinly sliced prosciutto 10 fresh basil leaves, chopped 1/4 cup chopped fresh parsley 4 fresh mint leaves, finely chopped
  • 1 (16 ounce) package linguine pasta
  • 1 cup grated Parmesan cheese 1 teaspoon salt
  • freshly ground black pepper to taste

Directions

Heat the olive oil in a large skillet over medium heat. Add the onion; cook and stir until tender, about 5 minutes. Stir in the evaporated milk, milk and lemon zest. Cook and stir for 1 minute, then remove from the heat.

Bring a large pot of lightly salted water to a boil. Add the linguine and cook until just tender, about 8 minutes. Drain.

When the pasta is almost done, return the skillet to medium heat. When the pasta has been drained, stir it into the sauce along with the prosciutto, basil, parsley, mint and Parmesan cheese; season with salt and pepper. Toss pasta in the sauce until the cheese has melted and a light sauce is covering the noodles. Serve immediately in warm bowls.

Sassy Spaghetti

Ingredients

  • 1 (16 ounce) package spaghetti 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1 (15 ounce) can black beans, drained
  • 1 (11 ounce) can sweet corn, drained
  • 1 tablespoon ground cumin salt and pepper to taste
  • 2 dashes hot sauce
  • 1 tablespoon grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain.

Heat the oil in a skillet over medium heat. Stir in the onion, beans, and corn. Season with cumin, salt, and pepper, and sprinkle with hot sauce. Cook and stir until onion is tender. Toss with cooked spaghetti and sprinkle with Parmesan cheese to serve.

Pasta Melanzana

Ingredients

  • 3/4 cup bow tie (farfalle) pasta 1 medium eggplant, peeled and cubed
  • 4 tablespoons olive oil
  • 4 cloves garlic, finely chopped 1 tablespoon butter
  • 3 cups fresh spinach, chopped 3 tablespoons fresh lemon juice salt and pepper
  • 3/4 cup grated Parmesan cheese, divided
  • cracked black pepper to taste

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm.

Meanwhile, heat the olive oil and butter in a skillet over medium heat. Add the garlic; cook and stir until softened. Mix in the eggplant. Let the eggplant cook for 5 minutes without stirring. Then stir and cook until tender, about 5 more minutes.

Mix in the spinach and season with salt, and pepper. Cook, stirring occasionally, for 3 minutes. Stir in the drained pasta and lemon juice along with 1/2 cup Parmesan cheese. Transfer to a serving dish and top with remaining cheese and cracked black pepper.

Homemade Vanilla

Ingredients

1 (750 milliliter) bottle vodka

2 vanilla beans

Directions

Submerge vanilla beans in vodka and store in a cool, dark place for several weeks, shaking occasionally

Homemade Egg Bread

Ingredients

  • 2 (.25 ounce) packages active dry yeast
  • 1/2 cup warm water (110 degrees F to 115 degrees F)
  • 1 1/2 cups warm milk (110 to 115 degrees F)
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 3 eggs, beaten
  • 1/4 cup butter, softened 7 cups all-purpose flour 1 egg yolk
  • 2 tablespoons water Sesame seeds

Directions

Dissolve yeast in water. Add milk, sugar, salt, eggs, butter and 3-1/2 cups flour; mix well. Stir in enough remaining flour to form a soft dough. On a floured surface, knead until smooth and elastic, 6-8 minutes. Place in greased bowl; turn once to grease top. Cover and let rise in warm place until doubled, 1-1/2 to 2 hours. Punch down. Cover and let rise until almost doubled, about 30 minutes. Divide into six portions. On a floured surface, shape each into a 14-in.-long rope. For each loaf, braid three ropes together on greased baking sheet; pinch ends to seal. Cover and let rise until doubled, about 50 to 60 minutes. Beat egg yolk and water; brush over loaves. Sprinkle with sesame seeds. Bake at 375 degrees F for 30-35 minutes

Homemade Chicken Noodle Soup

Ingredients

  • 2 (14 ounce) cans chicken brot
  • 1 cups water
  • 1 carrots, chopped
  • 3 stalks celery, chopped
  • 1 pinch ground black pepper 3 slices fresh ginger root
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped cooked chicken breast meat
  • 1/2 cup egg noodles

Directions

In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and remove the sliced ginger

Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.

Homemade Shake and Bake Mixture

Ingredients

  • 4 cups dry bread crumbs 1/3 cup vegetable oil
  • 1 tablespoon salt
  • 1 tablespoon paprika
  • 1 tablespoon celery salt
  • 1 teaspoon ground black pepper 1/2 teaspoon garlic salt
  • 1/2 teaspoon minced garlic 1/4 teaspoon minced onion 1 pinch dried basil leaves
  • 1 pinch dried parsley 1 pinch dried oregano

Directions

In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.

Homemade Tomato Sauce

Ingredients

  • 4 tablespoons vegetable oil 1 large onion, chopped
  • (28 ounce) can crushed tomatoes
  • 1 cup water
  • (6 ounce) can tomato paste 3 leaves fresh basil leaves
  • 1 cloves garlic, crushed 1 teaspoon salt
  • 1 teaspoon ground black pepper

Directions

In a large saucepan over medium-high heat, saute onions in the oil until golden brown. Add crushed tomatoes, water, tomato paste, basil, garlic, salt and pepper. Let the sauce come to a boil, lower heat to low and stir occasionally until desired thickness. Sauce is ready when oil rises to the top. Skim off oil.

The Easiest Way To Make Homemade Peanut Butter

Ingredients

  • 2 tablespoons peanut oil
  • 2 pounds honey roasted peanuts

Directions

Pour the peanut oil into the bowl of a food processor. Turn the processor on. As the blade is spinning, gradually add the peanuts. Process until smooth, scraping down the sides of the bowl as needed, about 2 minutes. Store refrigerated in an airtight container. If Peanut butter appears oily, turn it upside down in the refrigerator.

Eggplant Salsa and Homemade Pita Chips

Ingredients

  • 4 medium eggplants
  • 1 large red bell pepper, halved and seeded
  • 4 large tomatoes, seeded and diced
  • 1 clove chopped fresh garlic 1 lime, juiced
  • salt and pepper to taste
  • 1/4 cup chopped fresh cilantro 1/4 cup olive oil
  • 1 (10 ounce) package pita bread rounds
  • 1/4 cup butter, melted

Directions

Preheat the oven to 400 degrees F (200 degrees C). Slice the tops off of the eggplants, and place on a baking sheet with the red pepper halves. Drizzle with olive oil to lightly coat.

Bake for about 40 minutes in the preheated oven, until eggplant is tender. Remove from the oven, and place the eggplant and peppers into a large resealable bag. Seal, and let sit for 15 minutes to loosen the skin. Remove from the bag, peel off the skins, and dice the eggplants and pepper. Transfer to a large bowl.

Place the tomatoes, and garlic in to the bowl with the roasted vegetables, and season with salt, pepper and cilantro. Mix until well blended. Set aside.

Set the oven to 300 degrees F (150 degrees C).

Peel apart the pita breads into two thin circles. You may cut off the edges to make it easier. Brush melted butter onto what used to be the inside, and stack together. Cut into strips, then cut across at a diagonal to make diamond shapes. If you have kitchen scissors, it will be easy. Place them on a baking sheet

Homemade Baked Beans

Ingredients

  • 2 bacon strips, diced 1/2 cup chopped onion
  • 1 (16 ounce) can pork and beans 2 tablespoons brown sugar
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon ground mustard

Directions

In a skillet, cook bacon until crisp. Add onion; cook until tender. Add remaining ingredients. Reduce heat; simmer for 10-15 minutes or until heated through, stirring frequently

Homemade Sage Sausage Patties

Ingredients

  • 3/4 cup shredded Cheddar cheese
  • 1/4 cup buttermilk
  • 1 tablespoon finely chopped onion 2 teaspoons rubbed sage
  • 3/4 teaspoon  salt 3/4 teaspoon pepper
  • 1/8 teaspoon garlic powder 1/8 teaspoon dried oregano 1 pound ground pork

Directions

In a bowl, combine the first eight ingredients. Crumble pork over mixture and mix well. Shape into eight 1/2-in. patties. Refrigerate for 1 hour. In a nonstick skillet over medium heat, fry patties for 6-8 minutes on each side or until meat is no longer pink.

Homemade Chicken Fettuccine

  • Ingredients
  • 8 ounces fettuccini pasta 2 tablespoons butter
  • 3 skinless, boneless chicken breast halves – cut into chunks 8 ounces mushrooms, sliced
  • 1 teaspoon garlic salt
  • 1/8 teaspoon ground black pepper
  • 1 1/2 cups heavy cream
  • 1/4 cup grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.

In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles

Homemade Wonton Soup

Ingredients

  • 1 bunch green onions, cut into 1/2-inch pieces, divided
  • 6 fresh mushrooms, sliced 1 pound ground pork
  • 1 tablespoon sesame oil 1 tablespoon soy sauce 1 egg
  • 1/4 cup dry bread crumbs 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 (16 ounce) package wonton wrappers
  • 8 cups chicken broth
  • 16 uncooked medium shrimp, peeled and deveined (optional) 1 medium head bok choy, torn into 2-inch pieces
  • 16 snow peas
  • 1 dash soy sauce, or to taste (optional)
  • 1 dash sesame oil, to taste (optional)

Directions

Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork  filling.

Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long  ends of the triangle, fold them together, and press them firmly to seal.

Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately

Homemade Smoked Almonds

Ingredients

  • 1 egg white
  • 2 teaspoons garlic powder 2 teaspoons celery salt 1/4 teaspoon salt
  • 1/2 teaspoon liquid smoke flavoring
  • 1 cup  whole unblanched almonds, toasted and cooled

Directions

In a bowl, whisk egg white until foamy. Add garlic powder, celery salt, salt and liquid smoke; stir until blended. Add almonds and stir until well coated. Evenly spread almonds in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 300 degrees F for 30 minutes, stirring every 10 minutes. Cool. Store in an airtight container.

Homemade Chorizo

Ingredients

  • 2 pounds ground beef 1 pound ground pork 3/4 cup chili powder
  • 3/4 teaspoon dried oregano 3 cloves garlic, minced
  • 2 teaspoons salt
  • 3/4 cup dry red wine 1/4 cup white vinegar

Directions

In a large bowl, mix together the ground beef, ground pork, chili powder, oregano, garlic, salt, red wine and vinegar. I find that using my hands works the best. Cover, and refrigerate for 2 to 3 days.

Take out daily, and mix thoroughly.

 

If you are not going to cook with it immediately, divide it into 1 to 2 pound portions, and store in freezer bags in the freezer.

Homemade Crispy Seasoned French Fries

Ingredients

  • 2 1/2 pounds russet potatoes, peeled
  • 1 cup all-purpose flour 1 teaspoon garlic salt 1 teaspoon onion salt 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 cup water, or as needed 1 cup vegetable oil for frying

Directions

Slice potatoes into French fries, and place into cold water so they won’t turn brown while you prepare the oil.

Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.

Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.

Homemade Bagels

Ingredients

  • 1 teaspoon active dry yeast
  • 1/4 cups warm milk (110 to 115 degrees F)
  • 1/4 cup butter or margarine, softened
  • tablespoons sugar
  • 1 teaspoon salt
  • 1 egg yolk
  • 3 3/4 cups all-purpose flour

Directions

In a mixing bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6

-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-in. hole. Place on a floured surface. Cover and let rest for 10 minutes; flatten. In a large saucepan, bring water to a boil. Drop bagels, one at a time, into boiling water. When bagels float to the surface, remove with a slotted spoon and place 2 in. apart on greased baking sheets. Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

Mushroom Slow Cooker Roast Beef

Ingredients

  • 1 pound sliced fresh mushrooms 1 (4 pound) standing beef rib roast 1 (1.25 ounce) envelope onion soup mix
  • 1 (12 fluid ounce) bottle beer ground black pepper

Directions

Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. Set slow cooker to LOW; cook 9 to 10 hours until the meat is easily pulled apart with a fork.

Slow Cooker Tomato Chicken

Ingredients

  • 5 (6 ounce) skinless, boneless chicken breast halves
  • (16 ounce) can diced tomatoes with basil
  • tablespoons minced garlic 2 tablespoons soy sauce
  • 1 tablespoon dry mustard
  • 1/2 (10 ounce) package frozen peas

Directions

Place the chicken breasts in a slow cooker. Stir together the tomatoes, garlic, soy sauce, and dry mustard; pour over the chicken breasts.

Cook on Low 7 hours; stir in peas and cook 1 hour more

Fisherman’s Catch Chowder

Ingredients

  • 1 1/2 pounds cod fillets, cubed 1 (16 ounce) can whole peeled tomatoes, mashed
  • 1 (8 ounce) jar clam juice 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped carrots 1/2 cup dry white wine
  • 1/4 cup chopped fresh parsley 1/4 teaspoon dried rosemary 1 teaspoon salt
  • 3 tablespoons all-purpose flour 3 tablespoons butter, melted 1/3 cup light cream

Directions

In a slow cooker, stir together the cod, tomatoes, clam juice, onion, celery, carrots, wine, parsley, rosemary, and salt. Cover, and cook on Low 7 to 8 hours or on High 3 to 4 hours.

One hour prior to serving, mix flour, butter, and light cream in a small bowl. Stir into the slow cooker until the fish mixture is thickened.

Slow Cooker Oatmeal

Ingredients

  • 1 cup oats
  • 3 cups water
  • 1 pinch salt
  • 1 cup half-and-half cream
  • 1/4 cup brown sugar, or to taste

Directions

Just before going to bed, combine the oats and water in a slow cooker. Set on Low, cover, and let cook overnight. In the morning, stir in the salt and half-and-half. Scoop into bowls, and sprinkle brown sugar over the top.

Baked Slow Cooker Chicken

Ingredients

  • 1 (2 to 3 pound) whole chicken salt and pepper to taste
  • 1 teaspoon paprika

Directions

Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.

Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil.

Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

Hot Chili Cheese Dip

Ingredients

  • 1 medium onion, finely chopped 2 garlic cloves, minced
  • 1 teaspoons vegetable oil
  • 2 (15 ounce) cans chili without beans
  • 2 cups salsa
  • 2 (3 ounce) packages cream cheese, cubed
  • 2 (2.25 ounce) cans sliced ripe olives, drained
  • Tortilla chips

Directions

In a skillet, saute onion and garlic in oil until tender. Transfer to a slow cooker. Stir in the chili, salsa, cream cheese and olives. Cover and cook on low for 4 hours or until heated through, stirring occasionally. Stir before serving with tortilla chips.

 

Hearty Split Pea Soup

Ingredients

  • 16 ounces dried split peas
  • 2 cups diced fully cooked lean ham
  • 1 cup diced carrots
  • medium onion, chopped 2 garlic cloves, minced
  • bay leaves
  • 1/2 teaspoon  salt 1/2 teaspoon pepper 5 cups boiling water 1 cup hot milk

Directions

In a slow cooker, layer the first nine ingredients in order listed (do not stir). Cover and cook on high for 4-5 hours or until vegetables are tender. Stir in milk. Discard bay leaves before serving

Sloppy Flank Steak Sandwiches

Ingredients

  • 1 1/2 pounds beef flank steak 1 tablespoon steak seasoning (such as Montreal Steak Seasoning®)
  • 1 tablespoon olive oil 1/4 cup brown sugar
  • 1 small onion, chopped
  • small red bell pepper, chopped 1 tablespoon apple cider vinegar 1 tablespoon Worcestershire sauce
  • cups tomato sauce
  • 2 tablespoons tomato paste 6 hamburger buns, split and toasted

Directions

Sprinkle the beef flank steak with steak seasoning on both sides. Heat olive oil in a skillet over medium heat until the oil shimmers, and place the flank steak into the hot oil. Quickly brown the steak on both sides, about 5 minutes per side. Set the beef aside.

Stir brown sugar, onion, red bell pepper, apple cider vinegar, Worcestershire sauce, tomato sauce, and tomato paste together in a slow cooker until the brown sugar dissolves. Place the flank steak into the slow cooker, immersing it in the sauce. Set the cooker on  on High and cook 4 hours, or set on Low and cook 8  hours.

To serve, shred the meat with 2 forks, or remove the meat, chop, and return to the sauce. Toast buns, and serve the sloppied steak on the toasted buns.

Squash Stuffing Casserole

Ingredients

  • 1/4 cup all-purpose flour
  • (10.75 ounce) can condensed cream of chicken soup, undiluted 1 cup sour cream
  • yellow summer squash, cut into 1/2-inch slices
  • 1 small onion, chopped 1 cup shredded carrots
  • 1 (8 ounce) package instant stuffing mix
  • 1/2 cup butter or margarine, melted

Directions

In a bowl, combine the flour, soup and sour cream until blended. Add the vegetables and gently stir to coat. Combine the stuffing mix and butter; sprinkle half into a 5-qt. slow cooker. Top with vegetable mixture and remaining stuffing mixture. Cover and cook on low for  4

-5 hours or until vegetables are tender.