1 (4-5lb) beef roast
1 (12oz) chili sauce
1 (0.9oz) onion soup mix
1 (12oz) can cola drink
Combine sauce, onion, soup, and cola, pour over roast in crockpot. Cook on low for 5-6 hrs.
Monday, November 8, 2010
Thursday, October 7, 2010
Super Yummy Garlic Chicken Pasta
16 oz Farfalle pasta
1 cup heavy whipping cream
4-6 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed or garlic salt
½ Tbs pepper
½ cup butter
1 lb bacon (cooked and crumbled)
½ cup parmesan cheese
1 (12oz) Lawrys mesquite marinade with lime juice
Crock pot chicken and bottle of marinade on low for 6 hours. Boil pasta. Shred chicken. Melt butter; add garlic, whipping cream, pepper, parmesan cheese, and bacon. Whisk together on low heat for 3-4 minutes. In a large bowl pour over pasta and chicken and stir through.
1 cup heavy whipping cream
4-6 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed or garlic salt
½ Tbs pepper
½ cup butter
1 lb bacon (cooked and crumbled)
½ cup parmesan cheese
1 (12oz) Lawrys mesquite marinade with lime juice
Crock pot chicken and bottle of marinade on low for 6 hours. Boil pasta. Shred chicken. Melt butter; add garlic, whipping cream, pepper, parmesan cheese, and bacon. Whisk together on low heat for 3-4 minutes. In a large bowl pour over pasta and chicken and stir through.
Thai Beef
Source: Everyday Foods magazine
Ingredients:
1 ¼ cup jasmine rice
1 can (13.5oz) coconut milk
Coarse salt
2 Tbs plus 1 tsp fish sauce
2 Tbs plus 1 tsp soysauce
1 tsp sugar
1 Tbs vegetable oil
3 garlic cloves, chopped
3 long hot peppers or red jalapeno chiles, seeded and sliced into 2 inch matchsticks
1 ¼ pounds ground beef
1 cup loosely packed torn fresh basil leaves
Lime wedges for serving
Directions:
In a medium saucepan, combine rice, coconut milk, ¾ cup water, and 1/2 tsp salt. Cover and bring to a boil; reduce heat to simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes.
When rice is almost done, combine fish sauce, soy sauce, and sugar in a small bowl; set aside. Heat a cast ion skillet or wok over high heat. Add oil and heat; add garlic and half the chiles. Cook stirring constantly, 15 seconds. Add beef and cook, breaking up meat with a wooden spoon, until completely browned, about 4 minutes. Add soy mixture and cook 30 seconds. Add basil and remaining chiles and stir to combine, Serve beef over coconut rice with lime wedges.
Ingredients:
1 ¼ cup jasmine rice
1 can (13.5oz) coconut milk
Coarse salt
2 Tbs plus 1 tsp fish sauce
2 Tbs plus 1 tsp soysauce
1 tsp sugar
1 Tbs vegetable oil
3 garlic cloves, chopped
3 long hot peppers or red jalapeno chiles, seeded and sliced into 2 inch matchsticks
1 ¼ pounds ground beef
1 cup loosely packed torn fresh basil leaves
Lime wedges for serving
Directions:
In a medium saucepan, combine rice, coconut milk, ¾ cup water, and 1/2 tsp salt. Cover and bring to a boil; reduce heat to simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes.
When rice is almost done, combine fish sauce, soy sauce, and sugar in a small bowl; set aside. Heat a cast ion skillet or wok over high heat. Add oil and heat; add garlic and half the chiles. Cook stirring constantly, 15 seconds. Add beef and cook, breaking up meat with a wooden spoon, until completely browned, about 4 minutes. Add soy mixture and cook 30 seconds. Add basil and remaining chiles and stir to combine, Serve beef over coconut rice with lime wedges.
Meat loaf
Sandy’s Meatloaf
1 cup tomato juice (can substitute tomato sauce with water)
¾ cup instant Quaker oats
1 egg
¼ cup chopped onion (if small use entire onion
½ tsp salt
¼ tsp pepper
1 ½ lbs ground beef
Green, yellow or red peppers for stuffing
Combine ingredients. Bake for 1 hr at 350 degrees. If stuffing in peppers wrap peppers in foil then line in cake pan.
1 cup tomato juice (can substitute tomato sauce with water)
¾ cup instant Quaker oats
1 egg
¼ cup chopped onion (if small use entire onion
½ tsp salt
¼ tsp pepper
1 ½ lbs ground beef
Green, yellow or red peppers for stuffing
Combine ingredients. Bake for 1 hr at 350 degrees. If stuffing in peppers wrap peppers in foil then line in cake pan.
Chicken Shish Kabobs
Shish kabobs Ina Garten
By Adrienne Poulsen
Marinade for chicken:
4 lemons
¾ cup olive oil
2 tsp salt
1 tsp pepper
½ T dried thyme (roll in hands to break apart)
Whisk together above ingredients, marinate chicken for 6 hrs.
For the Shiskabobs:
Place skewers in water to soak.
Assemble kabobs:
Mushrooms
Peppers- yellow/red
Purple onion
Zucchini, yellow squash
Chicken
Place on grill, cook, enjoy!!
By Adrienne Poulsen
Marinade for chicken:
4 lemons
¾ cup olive oil
2 tsp salt
1 tsp pepper
½ T dried thyme (roll in hands to break apart)
Whisk together above ingredients, marinate chicken for 6 hrs.
For the Shiskabobs:
Place skewers in water to soak.
Assemble kabobs:
Mushrooms
Peppers- yellow/red
Purple onion
Zucchini, yellow squash
Chicken
Place on grill, cook, enjoy!!
Friday, August 13, 2010
Corn and Zucchini Saute
main ingredients
Vegetable, Corn, Zucchini, Cilantro
Ingredients
2 tablespoons extra-virgin olive oil
1/2 cup chopped scallions
1/2 teaspoon finely chopped garlic
2 cups corn (from about 4 ears)
2 medium zucchini (1 lb total), quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup chopped fresh cilantro
print a shopping list for this recipe
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.
Read More http://www.epicurious.com/articlesguides/seasonalcooking/summer/cooknow_corn/recipes/food/views/Corn-and-Zucchini-Saute-230474#ixzz0wVJM09O9
Vegetable, Corn, Zucchini, Cilantro
Ingredients
2 tablespoons extra-virgin olive oil
1/2 cup chopped scallions
1/2 teaspoon finely chopped garlic
2 cups corn (from about 4 ears)
2 medium zucchini (1 lb total), quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup chopped fresh cilantro
print a shopping list for this recipe
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.
Read More http://www.epicurious.com/articlesguides/seasonalcooking/summer/cooknow_corn/recipes/food/views/Corn-and-Zucchini-Saute-230474#ixzz0wVJM09O9
Tuesday, August 10, 2010
Pasta Carbonara
Pasta Carbonara
This recipe comes strait from Rome, Italy. Legend has it that the American Sailors requested a pasta dish with bacon and eggs.... boy did they get it!
Ingredients:
8 thick slices of pancetta (Italian, non-smoked bacon) chopped into cubes
6 Eggs
1 1/2 cups of parmesean cheese finely grated
1/4 cup freshly chopped basil
1 cup heavy cream
1 garlic clove minced
1 package of fettuccine pasta (spaghetti or other long pastas will work)
salt and pepper
Instructions:
Begin by boiling your water for the pasta, use as much as is directed on the package of pasta you buy. Be sure as well to salt the water as this is the only time you have to season the pasta itself.
In a skillet heat up olive oil on med high, and add the minced garlic.
To that skillet add the pancetta until it is crispy.
In a bowl mix together the eggs, and Parmesan cheese, and chopped basil until fully combined and the same consistency. Stir in 1/4 teaspoons of salt and pepper
Heat up heavy cream in a saucepan. Once cream begins to bubble slightly, remove from heat.
Slowly whisk in the cream into the egg mixture. Be sure to do it slow as you don't want scrambled eggs. Once all of the cream is mixed in you should notice the mixture begin to tighten up and become a little more thick.
Remove pasta from water, and strain, then return to pan on low heat.
Add directly to the pasta the pancetta and garlic, and slowly mix in the egg mixture. Continue to stir the pasta over the low heat until the mixture is thick and begins sticking to the pasta (you can even let the eggs fluff, but the pasta will dry out quicker if you do that)
There you go, serve it up with a good helping of fresh Parmesan on top. Buon Apetito
This recipe comes strait from Rome, Italy. Legend has it that the American Sailors requested a pasta dish with bacon and eggs.... boy did they get it!
Ingredients:
8 thick slices of pancetta (Italian, non-smoked bacon) chopped into cubes
6 Eggs
1 1/2 cups of parmesean cheese finely grated
1/4 cup freshly chopped basil
1 cup heavy cream
1 garlic clove minced
1 package of fettuccine pasta (spaghetti or other long pastas will work)
salt and pepper
Instructions:
Begin by boiling your water for the pasta, use as much as is directed on the package of pasta you buy. Be sure as well to salt the water as this is the only time you have to season the pasta itself.
In a skillet heat up olive oil on med high, and add the minced garlic.
To that skillet add the pancetta until it is crispy.
In a bowl mix together the eggs, and Parmesan cheese, and chopped basil until fully combined and the same consistency. Stir in 1/4 teaspoons of salt and pepper
Heat up heavy cream in a saucepan. Once cream begins to bubble slightly, remove from heat.
Slowly whisk in the cream into the egg mixture. Be sure to do it slow as you don't want scrambled eggs. Once all of the cream is mixed in you should notice the mixture begin to tighten up and become a little more thick.
Remove pasta from water, and strain, then return to pan on low heat.
Add directly to the pasta the pancetta and garlic, and slowly mix in the egg mixture. Continue to stir the pasta over the low heat until the mixture is thick and begins sticking to the pasta (you can even let the eggs fluff, but the pasta will dry out quicker if you do that)
There you go, serve it up with a good helping of fresh Parmesan on top. Buon Apetito
Sausage Penne Pasta
Sausage Penne Arrabiata
Arrabiata translates as Angry! Make this dish and the reaction will be exactly the opposite!
Ingredients
1 package (5 links) Italian Sausage
2 medium garlic cloves minced
3 tblsp olive oil
1/2 large yellow onion diced
2 oz cans of diced tomatoes
1 small can tomato sauce
2 tsp dried basil
1 tsp crushed red pepper flakes (use this according to your spicy tolerance)
1/4 up of water
In a skillet over medium heat, grill up the sausage links, whole until they are browned on all sides. Remove them from the heat and let stand for 5 minutes. In a sauce pan over medium high heat, add the olive oil and let heat until it begins to smoke. Add the garlic and onions and brown, making sure not to burn the garlic (bitter garlic is not good). Add the red pepper flake and cook for 1 to 2 minutes. Add the tomatoes, sauce, and water and boil over high heat. Cut the sausage links into 1/2 inch pieces on a bias. Add the sausage to the sauce, and continue to boil until the water has mostly evaporated. This should take 25 to 30 minutes. Remove from heat and mix in the dried basil.
Serve over penne pasta, and top with Parmesan cheese. Sounds simple, and tastes complex. Enjoy!
Arrabiata translates as Angry! Make this dish and the reaction will be exactly the opposite!
Ingredients
1 package (5 links) Italian Sausage
2 medium garlic cloves minced
3 tblsp olive oil
1/2 large yellow onion diced
2 oz cans of diced tomatoes
1 small can tomato sauce
2 tsp dried basil
1 tsp crushed red pepper flakes (use this according to your spicy tolerance)
1/4 up of water
In a skillet over medium heat, grill up the sausage links, whole until they are browned on all sides. Remove them from the heat and let stand for 5 minutes. In a sauce pan over medium high heat, add the olive oil and let heat until it begins to smoke. Add the garlic and onions and brown, making sure not to burn the garlic (bitter garlic is not good). Add the red pepper flake and cook for 1 to 2 minutes. Add the tomatoes, sauce, and water and boil over high heat. Cut the sausage links into 1/2 inch pieces on a bias. Add the sausage to the sauce, and continue to boil until the water has mostly evaporated. This should take 25 to 30 minutes. Remove from heat and mix in the dried basil.
Serve over penne pasta, and top with Parmesan cheese. Sounds simple, and tastes complex. Enjoy!
Tortellini Salad
Tortellini Salad
Cold tortellini? You betcha!!
Ingredients:
1/2 red onion
10 -15 cherry tomatoes, halved
1/2 cup fresh chopped basil
1/4 grated Parmesan cheese
1 package of bacon chopped
1 package store bought four cheese ravioli
Follow the cooking instructions on the a tortellini. While the water is boiling and the tortellini is cooking, cook the bacon until crispy. Let the bacon drain on a paper towel until cool. Finley chop the red onion and basil, along with the halved tomatoes and mix into a large bowl. Once the bacon is cooled chop into small pieces and add to the mixture. Remove the pasta and cool it off with cold water to stop the cooking. Let it sit until the pasta is cool. Mix into bowl along with the cheese and stir until combined.
Vinaigrette:
3 tbsp Dijon mustard
1/4 cup balsamic vinegar
2 tbsp honey
2 tbsp mayonnaise
3 tsp dried oregano
1 tsp basil
2 tsp salt
2 tsp pepper
1/2 cup olive oil
In a blender mix the mustard, honey, vinegar, mayo, and the spices and blend until smooth. While blending add the olive oil slowly. Let chill for a few minutes.
Combine the pasta salad with the vinaigrette and serve! It is very simple, and most of all, very good!
Cold tortellini? You betcha!!
Ingredients:
1/2 red onion
10 -15 cherry tomatoes, halved
1/2 cup fresh chopped basil
1/4 grated Parmesan cheese
1 package of bacon chopped
1 package store bought four cheese ravioli
Follow the cooking instructions on the a tortellini. While the water is boiling and the tortellini is cooking, cook the bacon until crispy. Let the bacon drain on a paper towel until cool. Finley chop the red onion and basil, along with the halved tomatoes and mix into a large bowl. Once the bacon is cooled chop into small pieces and add to the mixture. Remove the pasta and cool it off with cold water to stop the cooking. Let it sit until the pasta is cool. Mix into bowl along with the cheese and stir until combined.
Vinaigrette:
3 tbsp Dijon mustard
1/4 cup balsamic vinegar
2 tbsp honey
2 tbsp mayonnaise
3 tsp dried oregano
1 tsp basil
2 tsp salt
2 tsp pepper
1/2 cup olive oil
In a blender mix the mustard, honey, vinegar, mayo, and the spices and blend until smooth. While blending add the olive oil slowly. Let chill for a few minutes.
Combine the pasta salad with the vinaigrette and serve! It is very simple, and most of all, very good!
Greek Pasta Salad
variation created from Adrienne's Friend, Looks good!
Ingredients
1 box orzo pasta
1 cucumber, chopped
1/4 red onion, chopped
1 yellow bell pepper, chopped
10 green olives, drained and halved
1/2 cup sun-dried tomatoes
2 cups chopped fresh spinach
1/2 cup feta cheese, crumbled
Dressing
1/2 cup olive oil
1 garlic clove, minced
1 tablespoon balsamic vinegar
2 tablespoons lemon juice
1/2 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon dill weed
Cook pasta as directed on box. Drain and let cool. Then combine all other ingredients. For the dressing mix in blender, or shake/whisk well. Toss over salad and refrigerate for at least an hour.
Ingredients
1 box orzo pasta
1 cucumber, chopped
1/4 red onion, chopped
1 yellow bell pepper, chopped
10 green olives, drained and halved
1/2 cup sun-dried tomatoes
2 cups chopped fresh spinach
1/2 cup feta cheese, crumbled
Dressing
1/2 cup olive oil
1 garlic clove, minced
1 tablespoon balsamic vinegar
2 tablespoons lemon juice
1/2 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon dill weed
Cook pasta as directed on box. Drain and let cool. Then combine all other ingredients. For the dressing mix in blender, or shake/whisk well. Toss over salad and refrigerate for at least an hour.
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