Say Yes To Michigan! / General Discussions / General Interests Forums / What's Cooking / Latest Posts

RE: What's Cooking

Yoda — Tue, 26 Aug 2008 13:05:24 GMT

Love hashbrowns with cheeze.... this is even better! :D

RE: What's Cooking

mamalisa2006 — Mon, 25 Aug 2008 07:59:46 GMT

Chicken And Dumplings Recipe
Ingredients

- 4 chicken breasts (skin on)
- 2 onions (peeled, but left whole)
- 4 ribs of celery (+ several leaves from the stalk)
- 1 bay leaf
- 1 tbsppeppercorns

Directions

1. Cover with water and boil all the above in a LARGE stockpot or Dutch
oven.
2. At least a 5 Quart pot, but I use an 8 quart stockpot.
3. Boil until chicken is tender.
4. Cool chicken and pull it Off the bone.
5. Chop it into small pieces.
6. Strain your broth very well.
7. Return it to stockpot.
8. Dumplings

- 4 cups all purpose flour (sifted)
- 1 stick butter (softened)
- 1 tbsp parsley
- 1 tsp salt
- Enough broth to mix to make dough a consistency of pie dough.

Directions

1. Add parsley and salt to flour.
2. Cut butter into it.
3. Add broth a little at a time until you have dough the same consistency
as pie crust dough.
4. Flour your counter and place dough in center.
5. Flour your rolling pin and roll dough out to about 1/4" Thick.
6. Cut it in strips, then in desired size pieces.
7. Bring your broth back to a rolling boil.
8. Add salt to taste and 2 tbsp parsley flakes.
9. Add Chicken.
10. Once broth is boiling hard, drop dumplings in just a few at a time,
until all are used.
11. Turn down on low.
12. Simmer 30 minutes or until dumplings are done.

RE: What's Cooking

mamalisa2006 — Tue, 08 Jul 2008 08:44:35 GMT

Pizza Rice Casserole

3/4 pound ground beef
1 medium onion, chopped
2 cans (8 ounces each) tomato sauce
1 tsp. sugar
1 tsp. salt
1 tsp dried parsley flakes
1/4 tsp. garlic powder
1/4 tsp. oregano
dash pepper
2 cups cooked rice
1/2 cup small curd cottage cheese
1/2 cup shredded mozzarella cheese

In a large skillet, cook beef and onion over medium heat until meat is
no longer pink; drain. Add the tomato sauce, sugar, salt, parsley,
garlic powder, oregano and pepper. Bring to a boil. Reduce heat; cover
and simmer for 15 minutes. Combine the rice and cottage cheese; spoon
half into a greased 11 x 7 inch baking pan. Top with half of the meat
mixture. Repeat layers. Sprinkle with mozzarella cheese. Bake
uncovered
at 325 degrees for 30 to 35 minutes or until heated through and
bubbly.

RE: What's Cooking

mamalisa2006 — Tue, 08 Jul 2008 08:29:45 GMT

BLT soup

1/3 lb bacon cooked

1/3 head of lettuce sauted in bacon drippings

1/4 c red onion sauted with the lettuce

1 TBLSP Butter

Add 4 ripe chopped peeled tomatoes

2 chicken boulioun cubes

6 oz tomato paste

1 C water, Salt and Pepper

2 C. milk , shake with 3 Tblsp flour.

Cook over med heat till rich and creamy.

RE: What's Cooking

mamalisa2006 — Tue, 17 Jun 2008 09:01:23 GMT

Roasted Asparagus Tips
============ ========= =
1 pound asparagus, trimmed to 4 to 5-inch tips
1 small shallot, finely chopped
2 tablespoons extra-virgin olive oil
1 teaspoon freshly chopped tarragon leaves
Salt and pepper
1/4 lemon, juiced

Pile asparagus onto a baking sheet. Combine lemon, shallot,
extra-virgin olive oil and tarragon. Pour the dressing over the
asparagus and turn to coat spears in fat. Season the asparagus
with salt and pepper and roast 15 to 17 minutes at 375F. Remove
asparagus from oven and toss with a squirt of lemon

RE: What's Cooking

mamalisa2006 — Tue, 17 Jun 2008 08:59:42 GMT

Steak Diane for Two
============ =======
2 (6 oz.) beef fillets, cut from the tenderloin (filet mignon),
preferably not too lean
Salt and pepper
1 tablespoon extra virgin olive oil
2 tablespoons butter
1 tablespoon minced shallot or onion
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce, or to taste
1/2 cup heavy cream or half-and-half
Lemon juice to taste, optional
Chopped fresh chives or parsley leaves for garnish

1. Flatten fillets a bit with the palm of your hand, the back of a
skillet or a small mallet; they should be about 1 inch thick.
Sprinkle with salt and a lot of pepper. In small skillet,
preferably one just large enough to hold fillets, combine oil and
tablespoon of butter over medium-high heat. When butter foam
melts, sear steaks on both sides, just until browned, no more than
2 minutes a side. Remove to platter.

2. Wipe pan clean with towel; add remaining butter over medium heat,
with shallot or onion. Cook, stirring occasionally, until tender,
about 2 minutes. Stir in mustard, Worcestershire and cream. Add
some salt and a fair amount of pepper. Stir once or twice, then
taste and adjust seasoning.

3. Keeping mixture at a steady simmer, return meat and accumulated
juices to pan. Cook, turning two or three times, until meat is
done to your liking, just 1 or 2 minutes a side for medium-rare.
Remove to a plate, and add lemon juice, if using, salt and pepper
to the sauce as needed. Spoon sauce over meat, garnish with chives
or parsley, and serve.

RE: What's Cooking

mamalisa2006 — Wed, 28 May 2008 15:50:41 GMT

Shrimp Riviera

From, "River Road Recipes II... A Second Helping,"

3 tablespoons butter or margarine

1-1/2 cups chopped celery

1/2 cup sliced onions

1 clove garlic, minced

1 tablespoon flour

2 cups canned tomatoes

1 (8-ounce) can tomato sauce

2 tablespoons chopped parsley

1 teaspoon oregano

1-1/2 teaspoons salt

2 pounds shrimp (peeled and deveined)

1/2 cup sliced black olives
TO PREPARE:

Melt butter in large skillet and saute celery, onions, and garlic
until tender. Sprinkle in flour and stir until light brown. Add
tomatoes, tomato sauce, parsley, oregano and salt; simmer 10 to 15
minutes. Add shrimp and olives. Continue cooking until shrimp are
done, about 5 minutes. Serve on fluffy white rice tossed with sliced
mushrooms which have been lightly sauteed in butter and drained.

SERVES: 4 - 6

RE: What's Cooking

mamalisa2006 — Wed, 28 May 2008 15:50:01 GMT

Chicken Pesto Potato with Red Pepper

4 skinless, boneless chicken half breasts
1 1/2 teaspoons olive oil
1 teaspoon Mrs. Dash Lemon Pepper seasoning (or Garlic
& Herb flavor)
4-5 cups lightly cooked potato pieces (about 3 long
potatoes, with skin, cut into 1-inch pieces and micro
waved until just tender)
1/2 cup low-sodium chicken broth
4 tablespoons prepared pesto
1/2 cup chopped red bell pepper
Preparation:

Start heating a large, nonstick frying pan over
medium-high heat. Coat the outside of the chicken
breasts with olive oil and add to the hot frying pan.
Sprinkle Mrs. Dash seasoning over the chicken. When
the bottom is nicely brown (about 2 minutes), flip
chicken breasts over to brown other side (about 2
minutes).
Add lightly cooked potato pieces to bottom of slow
cooker. Pour in low-sodium chicken broth. Spread pesto
evenly over the top, and sprinkle chopped red pepper
over the top. Gently toss mixture. Lay browned chicken
breasts over the top of the potato mixture. Cover and
cook on high for about 3 hours or low for about 6
hours.

4 servings

RE: What's Cooking

mamalisa2006 — Wed, 28 May 2008 15:49:00 GMT

Chicken & Tomato Skillet Dinner

Chicken thighs work best with this recipe but if you
prefer, you can substitute 4 chicken breasts for the 8
thighs.

4 teaspoons olive oil
8 skinless, boneless chicken thighs
Salt and pepper as desired
3/4 cup chicken broth
3/4 cup white wine
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon dried thyme
2 cups cherry or grape tomatoes, halved
1/2 cup coarsely chopped fresh basil
About 3 cups steamed brown or white rice

Add olive oil to large nonstick skillet while heating
the skillet over medium-high heat. When oil is hot,
add chicken thighs to the pan and sprinkle the tops
with salt and pepper as preferred. When undersides are
nicely browned (about 4 minutes), flip over and brown
other side (about 4 more minutes).

Pour in chicken broth, wine, and balsamic vinegar. Add
the thyme and stir. Sprinkle tomatoes over the top,
cover the skillet, and reduce heat to low. Simmer
until chicken is cooked throughout (about 20 minutes).
Remove the lid, add fresh basil, and continue to
simmer until the sauce has reduced a little (about 5
minutes more).
Serve chicken and tomatoes over steamed rice with some
of the sauce poured over the top.

4 servings

Nutritional Information:
Per serving: 450 calories, 29 g protein, 39 g
carbohydrate, 16 g fat, 3.8 g saturated fat, 86 mg
cholesterol, 4 g fiber, 243 mg sodium.

RE: What's Cooking

mamalisa2006 — Wed, 28 May 2008 15:48:31 GMT

Easy Ghoulash

1 onion, finely chopped
1 clove garlic, crushed
1 carrot, diced
2 zucchini, diced
1 T. paprika
Pinch of freshly grated nutmeg
2 T. chopped fresh parsley
1 T. tomato paste
1 (14 oz.) can tomatoes, diced
8 oz. cooked kidney beans
2/3 c. tomato juice
Salt and pepper
2 T. sour cream or plain yogurt

Fry the onion, garlic, carrot and zucchini in oil for
5 minutes until soft. Stir in the paprika, nutmeg,
parsley, and tomato paste. Cook for 1 minute longer.
Stir in tomatoes, beans, tomato juice, salt and
pepper. Cover and cook for 15 minutes. Transfer to a
warm serving dish. Drizzle the cream or yogurt over
the top. Serve warm.

RE: What's Cooking

mamalisa2006 — Sun, 25 May 2008 11:53:25 GMT

Wings of Death

4 tablespoons butter, melted
3 tablespoons honey
10 tablespoons Tabasco or hot sauce
3 jalapeno peppers, finely minced
2 tablespoons spicy mustard
2 tablespoons tomato paste
1 teaspoon soy sauce

Marinade wings for about 3 - 4 hours in equal parts
Tabasco, and Soy sauce and some olive oil.
Cook on grill for about 30 to 45 minutes.
Heat sauce ingredients above until bubbling (should be
fairly thick). Remove wings from heat when they can
easily be pulled apart at the joints and coat with
sauce.

RE: What's Cooking

mamalisa2006 — Sun, 25 May 2008 11:52:33 GMT

Neptune Pasta Salad - Memorial Day

For variety, substitute fresh asparagus pieces for the
broccoli.

Makes 12 Servings

12 ounces tricolor rotini pasta
2 cups fresh broccoli florets (about 1/2 pound)
3 cups cooked crab meat or shrimp (about 1 1/4 pounds)
1 red bell pepper, cut into thin strips
4 scallions, thinly sliced

Dressing
1/2 cup plus 2 Tbsp nonfat or reduced-fat mayonnaise
1/2 cup fat-free Italian dressing
1 1/2 Tbsp finely chopped fresh oregano, or 1 1/2 tsp
dried

Cook the pasta until barely al dente according to
package directions. Add the broccoli, and cook for
another 30 seconds, or just until the broccoli is
bright green and crisp-tender. Drain, rinse with cold
water, and drain again. place the pasta mixture in a
large bowl. Add the crab meat or shrimp, pepper, and
scallions, and toss to mix. In a small bowl, combine
the dressing ingredients, and stir to mix.
Pour the dressing over the pasta, and toss to mix.
Cover the salad and chill for at least 2 hours before
serving.

POINTS: 3.5
SERVING SIZE: 1 cup

PER SERVING: 175 Calories, 1.2 g Fat, 1.8 g Fiber, 30
mg Cholesterol, 13 g Protein, 316 mg Sodium

RE: What's Cooking

mamalisa2006 — Sun, 25 May 2008 11:51:48 GMT

Grilled Shrimp

These are pretty served on a bed of rice with lots of
basil, lemon, & parsley

2 1/2 tablespoons olive oil
1/4 cup butter, melted
1 1/2 lemons, juiced
3 tablespoons coarse grained prepared mustard
4 ounces minced fresh basil
2 tablespoons mined red peppers
3 cloves garlic, minced
Salt to taste
1 pinch white pepper
3 pounds fresh shrimp, peeled and deveined

In a shallow, non-porous dish or bowl, mix together
olive oil and melted butter. Then stir in lemon juice,
mustard, basil, peppers, and garlic, and season with
salt and white pepper. Add shrimp, and toss to coat.
Cover, and refrigerate for 1 hour.

Preheat grill to high heat. Remove shrimp from
marinade, and thread on skewers.

Lightly oil grate, and arrange skewers on grill. Cook
for 4 minutes, turning once, until done.

RE: What's Cooking

mamalisa2006 — Tue, 20 May 2008 16:26:11 GMT

Peach and Poppyseed Muffins

3/4 cup pureed peaches
1 teaspoon baking soda
10 tablespoons butter
1 cup sugar
2 eggs
1 1/4 cups flour
1/4 teaspoon salt
1/2 teaspoon vanilla
3 tablespoons poppy seeds

Stir soda into peaches and set aside. Cream butter and sugar until
smooth. Add eggs, one at a time. Add vanilla. Combine flour and salt.
Alternately add flour and peach mixture. Then add poppy seeds. Fill 12
muffin cups nearly to top. Bake at 350F for 20 to 25 minutes.

Recipe source: cornersweetshoppe yahoo group, submitted by Jackie Austin

RE: What's Cooking

mamalisa2006 — Sat, 17 May 2008 17:32:08 GMT

Pork Adobo

1-1/2 lb. pork shoulder or butt, cut into 1-1/2" cubes.
1/3 cup of rice (or sugar cane) vinegar.
2 Tbsp. soy sauce
1 tsp. salt
3 (or more!) cloves of garlic, minced
2 or 3 bay leaves
1/2 cup water
1/4 to 1/3 tsp. pepper (black, white, whatever!)
2 to 3 Tbsp. cooking oil

Combine everything but the OIL in a stainless steel or enameled pot
and let it stand for at least half an hour at room temperature or in the
"fridge"... Then simmer, covered for one hour (or until the meat is tender), then
drain and reserve the sauce.
Heat cooking oil in skillet and brown the meat on all sides. Place in
a serving dish. Pour off all the remaining cooking oil and add the reserved
sauce and cook for a few minutes... (Be sure to scrape up all the browned
bits that stuck to the pan, as it's one of the "best parts" there!)...
Pour the sauce over the meat and serve on white or brown rice
(previously cooked).
Chicken or chicken and pork are often used together... Serves 4 to 6
people (I can just 2 meals out of it---I'm a BIG eater !)... Ha! Ha!
Quick, simple, and only takes an hour of cooking time.
Classic basic dish, and very Fillipino ! ! !
Hope you'll try it ? ? ?

RE: What's Cooking

mamalisa2006 — Sun, 11 May 2008 09:34:49 GMT

Fiesta de Mexico Casserole

1/2 bag corn tortilla chips, crushed
1 pound lean ground beef
1 can ranch style beans, undrained (or use chili
beans)
3 cups Cheddar cheese, grated
1 can cream of celery soup
1 can cream of chicken soup
1 can diced tomatoes, undrained
1 can whole kernel corn with chilies, drained
2 teaspoons chili powder
1 medium onion, chopped

Preheat oven to 350Â° F. Brown ground beef and onion
in a skillet. Drain fat. In a separate bowl, combine
soups and chili powder, blend well. In an oven-proof
Dutch oven, make layers in the following order;
Crushed chips, corn, beef with onion, tomatoes, beans,
and soup mixture. Bake covered, in oven for 45
minutes. Remove and top with cheese. Place back in
oven without lid, and bake for 5 additional minutes,
or until cheese is completely melted. Serve topped
with sour cream and taco sauce, if desired. Can also
be served with rice.

Note: This can also be made in a crock pot. Spray
crock with non-stick spray. Make layers as above. Cook
on HIGH for 3 hours. Top with cheese for the last 15
minutes. You can also substitute Cream of Mushroom for
one of the cans of soup above.

RE: What's Cooking

JESS — Sat, 10 May 2008 12:17:30 GMT

Summer Salad

3 cups cooked macaroni
3 cups sliced cucumbers
3 tomatoes, chopped
1/2 cup Vidalia€ ¦Â® onion, chopped
1/2 cup mayonnaise
1/4 cup vinegar
salt and pepper

Combine first four ingredients. Mix together
mayonnaise and vinegar; toss with vegetables and
macaroni. Salt and pepper to taste.

Serves: 8.

RE: What's Cooking

JESS — Sat, 10 May 2008 10:36:06 GMT

Betty's Experimental Egg Salad....lol

OMG... I just made the best egg salad I've ever had..lol. I had some
leftovers in the fridge & a bunh of extra eggs. I haven't had an egg salad sandwich
in years & it sounded so good. It ended up being a pretty big bath but came
out really great Here's what I put in it..

Betty's Egg Salad (sandwich filling)

18 eggs (hard boiled) & chopped
about 3/4 c. fresh chives, chopped
about 11/2 c. chopped celery
2 leftover chicken breasts (cooked & chopped)
about 1/4 c. leftover bacon bits

3 spoonfulls dill pickle relish
about 2c. mayonayse (NOT Miracle Whip)
about 1c. sour cream
about 1/2 c. grated parmesan cheese

I think thats everything.. .lol. Can also add S&P to taste, but I didn't
think to put that in & it really doesn't need it.

Betty

This just sounded to good to not share

RE: What's Cooking

mamalisa2006 — Sun, 04 May 2008 11:48:41 GMT

HASH BROWN POTATO CASSEROLE

1 (2 lb.) bag frozen hash brown potatoes
1/2 c. chopped onion
1 (10 oz.) pkg. cheddar cheese, grated
1 carton sour cream
1 can cream of chicken soup
1 tsp. salt
Pepper to taste
1 stick melted butter

Mix all together and put in greased 3 quart casserole. Cover top with
bread crumbs (or corn flakes) and pour another stick of melted butter
over top. Bake at 350 degrees for 1 hour and 10 minutes. Serves about 30.

RE: What's Cooking

mamalisa2006 — Sun, 04 May 2008 11:46:34 GMT

Sesame Chicken with Orange Sauce

3/4 cup bread crumbs
1/3 cup sesame seeds
2 tablespoons Parmesan cheese
1/4 teaspoon ginger
1/4 teaspoon salt
1/8 teaspoon pepper
6 chicken breast halves
1/3 cup melted butter

In a shallow dish or pie plate, put bread crumbs,
sesame seeds, Parmesan cheese, ginger, salt, and
pepper. Dip chicken pieces in melted butter, then coat
thoroughly with the bread crumb mixture. Place chicken
breasts on a baking sheet and bake at 375ï¿½ for 45
minutes, or until chicken is tender.

Serve with orange sauce, if desired. Makes 6 servings.

Orange Sauce

1 tablespoon butter
2 tablespoons flour
1 cup chicken broth
1/2 cup orange juice
2 teaspoons finely grated orange peel
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon lemon juice
a dash of Cointreau or brandy, optional

In a saucepan, melt butter; stir in flour until smooth
and well blended. Add chicken broth, orange juice and
orange peel. Continue cooking over medium heat,
stirring constantly, until mixture boils. Simmer for 1
to 2 minutes. In another saucepan, combine the sugar
and vinegar; cook until golden in color. Stir in
orange juice mixture; remove from heat and stir in
lemon juice and brandy, if using.

RE: What's Cooking

JESS — Sat, 26 Apr 2008 16:01:10 GMT

Black Forest Banana Bread
Makes 2 loaves

1 cup butter
2 cups sugar
4 eggs
6 ripe bananas (mashed)
2 teaspoons soda
1 teaspoon baking powder
1 teaspoon salt
1 cup nuts
1 cup chocolate chips
1 cup maraschino cherries

Cream butter and sugar well, beat in eggs one at a
time. Add crushed bananas and mix well. Add dry
ingredients and mix. Add nuts, chocolate chips, and
maraschino cherries, mix well. Pour into 3 greased
bread pans and bake at 350 degrees for 50 to 60
minutes.

RE: What's Cooking

JESS — Sat, 26 Apr 2008 15:52:39 GMT

Banana Bread with Strawberries
Makes 1 Loaf

1 3/4 cups all-purpose flour
1/2 cup rolled oats
2 1/2 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/3 cup shortening
3/4 cup sugar
1 tablespoon lemon rind (grated)
2 eggs (beaten)
1 cup mashed banana
1/2 cup mashed strawberries (fresh or frozen)

In a bowl combine the flour, rolled oats, baking
powder, baking soda and salt. Mix till blended. In a
separate bowl combine the shortening and sugar, beat
for 2 minutes. Slowly add the eggs and continue to
beat till well blended. Add in the chopped lemon rind
and the mashed banana and mashed strawberries. Pour
into a lightly greased loaf pan and bake 350 degrees
for 60 - 65 minutes.

RE: What's Cooking

mamalisa2006 — Sat, 19 Apr 2008 15:30:10 GMT

Springtime Ham and Spinach Salad

* 3 tablespoons olive oil
* 2 tablespoons orange juice
* 2 teaspoons raspberry vinegar
* 1 teaspoon coarse grained prepared mustard
* ground black pepper to taste
* 3 cups cooked ham, cubed
* 8 cups baby spinach, rinsed and dried
* 1 cup diced cantaloupe
* 1/2 cup diced peaches, drained
* 1 red onion, thinly sliced

1. In a small bowl, whisk together the oil, juice,
vinegar, mustard and pepper.

2. In a large bowl, toss together the ham, spinach,
cantaloupe, peaches and onion. Pour dressing over all
and toss to coat.

Serve immediately.

RE: What's Cooking

mamalisa2006 — Sat, 19 Apr 2008 15:08:44 GMT

Fiery Dragon Stir Fry For those who like it HOTT

2 bags SUCCESS® White or Brown Rice
1 can (20 oz.) Pineapple Chunks
1/3 cup plus 1 tablespoon Soy Sauce, divided
2 tablespoons cornstarch, divided
3/4 to 1 teaspoon crushed red pepper
3/4 teaspoon garlic powder
1 pound fresh or thawed medium-size shrimp, peeled and deveined
2 tablespoons vegetable oil
1 package (16 oz.) frozen Oriental vegetable medley
1 teaspoon minced fresh ginger root

Prepare rice according to package directions; drain. Drain pineapple;
reserve 1/4 cup juice.

Stir together reserved juice, 1/3 cup soy sauce, 1 tbsp cornstarch,
pepper, garlic and 1/2 cup water; set aside.

Combine shrimp with remaining 1 tbsp cornstarch and soy sauce. Heat
oil in hot wok or large skillet over high heat. Add shrimp and stir-
fry 2 minutes; remove. Add frozen vegetables and ginger; stir-fry 4
minutes. Pour in reserved soy sauce mixture and shrimp; cook,
stirring, 1 minute or until sauce boils and thickens. Stir in
pineapple and heat through. Serve over rice.

Makes 4 servings

RE: What's Cooking

mamalisa2006 — Thu, 17 Apr 2008 14:55:42 GMT

Hamburger Salad

INGREDIENTS
1 pound ground beef
1 pound bacon
1 cup chopped onion
1/2 cup ketchup
2 tablespoons white vinegar
3/4 cup brown sugar
1/2 cup white sugar
1 teaspoon mustard powder
1 (15 ounce) can baked beans with pork
3 (15 ounce) cans pinto beans, drained

DIRECTIONS
Fry the bacon in a large skillet over medium heat until crisp,
turning as needed. Remove to paper towels and drain off the grease
from the skillet . Crumble the ground beef into the same skillet;
cook and stir over medium heat until evenly browned. Add the onions
and cook just until wilted.
Transfer the beef, onions and bacon to a slow cooker, crumbling the
bacon as you put it in. Pour in the baked beans and pinto beans. Stir
in the ketchup, vinegar, brown sugar, white sugar and mustard powder.
Cover and heat on Low setting for 5 to 6 hours before serving

RE: What's Cooking

mamalisa2006 — Wed, 16 Apr 2008 17:10:44 GMT

Beef King Ranch Casserole
Serves 6-8

5-1/2 cups shredded beef
or - fully cooked brisket (shredded) or fully cooked
shredded beef
2 Tbsp. vegetable oil
1 cup onion, chopped
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
2 Tbsp. fresh jalapeno, chopped
1 tsp. salt
1 tsp. pepper
1 tsp. cumin
1 tsp. garlic powder
1 Tbsp. chili powder
12 ounces canned evaporated milk
1 can Rotel diced tomatoes and green chilies
1 can condensed beef broth
8 ounces grated cheddar or Mexican blend cheese
12 corn tortillas

Add oil to large heated skillet and saute onion,
peppers and jalapeno.

Mix in all spices and cook until onion is translucent.

Add milk, tomatoes and broth. Bring to a simmer.

Remove from heat. Stir in beef and cheese.

Cut tortillas into quarters and placed half into a
greased 2-1/2 quart casserole dish. Top with half of
the beef mixture. Repeat layers, ending with beef
mixture.

Bake at 350F for 30 minutes.

RE: What's Cooking

Patrick — Thu, 10 Apr 2008 16:10:08 GMT

mmmmm, sounds really good!

RE: What's Cooking

mamalisa2006 — Thu, 10 Apr 2008 16:08:16 GMT

Cheddar Beer Dip With Sausage

2 tablespoons unsalted butter
1/2 cup finely chopped, sweet onion
1/2 cup smoked sausage, cut into 1/2-inch pieces
2 tablespoons Dijon-style or whole-grain mustard
1 (8-ounce) package cream cheese
1 (12-ounce) bottle dark beer
4 cups shredded, white (sharp) cheddar cheese
6 drops hot-pepper sauce

Lightly coat a 1-quart baking dish with cooking spray.

In a medium saucepan over medium-high heat, melt the butter. Add the
onion and sauté for 2 minutes, or until onion begins to soften. Add
the sausage and cook until cooked through, about 8 to 10 minutes.
Drain away and discard any fat.

Add the mustard, cream cheese and beer, then stir until cream cheese
has melted. Remove pan from heat and stir in the cheddar cheese, a
handful at a time, until it is all incorporated.

Stir in the hot sauce, then transfer to prepared baking dish. Let
cool, then cover and refrigerate for up to 3 days.

When ready to serve, preheat oven to 350 F.

While oven heats, let dip sit at room temperature for about 30 minutes.

Bake dip for 20 to 25 minutes, or until bubbling. Serve warm with
bread, tortilla chips, pretzels or sturdy crackers.

RE: What's Cooking

mamalisa2006 — Sun, 06 Apr 2008 08:57:20 GMT

Atlanta Baked Ham Recipe
A recipe that won't leave you with leftovers

From, "Atlanta Cooknotes," published in cooperation with your Daily
InBox newsletter.

INGREDIENTS:

1 seven-pound half or whole ham

2 tablespoons prepared mustard

1/3 cup firmly packed brown sugar

2 tablespoons peanut butter

1 teaspoon horseradish

18 to 20 whole cloves

1/2 cup coke cola TO PREPARE:

Preheat oven to 325 degrees. Bake ham 25 minutes per pound for a
half ham, or slightly less for a whole ham. Combine mustard, brown
sugar, peanut butter, and horseradish, mixing well. Set aside. When
about 45 minutes baking time remain, remove ham from oven. Trim off
rind and fat; pour excess fat from pan. Stud top of ham with cloves,
and spread with mustard sauce. Pour Coca-Cola in pan and return to
oven, basting ham several times with pan juices.

SERVES: 8 - 10

RE: What's Cooking

mamalisa2006 — Tue, 01 Apr 2008 16:55:15 GMT

Scotch Bonnet Poppers

25 Scotch Bonnet Peppers
1 pound Meat (2/3 Beef, 1/3 Pork)
1 egg
20 cloves chopped Garlic
1 Cup of the hottest hot sauce you can stand

Tempura Batter
2 Cups Flour
1 Tbsp Chipotle Powder
1 Tbsp Cracked Black Pepper
1 Tbsp Italian Seasoning
1/2 Cup Apple Juice

Dipping Sauce
1/4 Cup Fresh Cilantro
1/4 Cup Fresh Mint
3 Limes
13 Pieces of Crushed Pineapple
1/2 Cup Plain Yogurt

Start by putting on a pair of gloves for handling the peppers.
Take
the peppers and cut the tops off and remove the seeds. Now it is
time
to work on the filling.

Put your one pound of meat into a bowl. Next break one egg into
the
bowl, and add the garlic and hot sauce into the bowl. Mix
everything together. Now it is time to stuff the peppers.

Use a spoon and place a tablespoon of the meat mixture into each
pepper. Next it's time to work on the tempura batter.

Start by sprinkling the peppers with a little bit of flour so
that
the peppers have a little traction and so the batter will stick.
Then
in a separate bowl add 2 Cups of Flour, 1 Tbsp Chipotle Powder,
Cracked Black Pepper, Italian seasoning and a 1/2 Cup of apple
juice. Mix
the ingredients together and then add the peppers into the
tempura
batter. Make sure that the peppers are fully coated in the
batter.
Place the peppers into the oil in the fryer, using a skimmer to
turn
the peppers every few minutes. When done let cool on a paper
towel.

Now it is time to make the Yogurt dipping sauce. Start by placing
your fresh cilantro and mint in boiling water and let boil for 45
seconds. Take out and place cilantro and mint into a bowl of ice
water. Now take the mint and cilantro and wring out the water and
place in the blender. Then squeeze the juice out of the three
limes
into the blender followed by the pineapple and puree the mixture.
Next add the yogurt and let the blender go for about 2 minutes so
that everything is pureed. The dipping sauce is now done.

Serve peppers with sauce and enjoy.

RE: What's Cooking

mamalisa2006 — Thu, 27 Mar 2008 14:58:50 GMT

Baked Banana Crumble

3/4 C. orange juice
1 t. vanilla
4 bananas peeled, cut in half then cut lengthwise
1/2 C. flour
1/2 C. quick cooking oatmeal
3/4 C. brown sugar
1/2 t. nutmeg
6 T. butter cubed

Preheat oven to 350. Combine orange juice and vanilla in a baking dish. Add bananas, spooning juice over them. In a bowl, combine dry ingredients, using a fork or pastry blender, add the butter until the mixture resembles small peas. Spoon crumble over fruit.
Bake until the bananas soften approximately 7-10 minutes.

RE: What's Cooking

mamalisa2006 — Sun, 23 Mar 2008 09:39:32 GMT

Lemon Fruit Dip

8 oz. lemon yogurt
8 oz. sour cream
1 T. honey
1/4 t. lemon juice

In a small bowl combine all of the ingredients and blend well. Cover and chill at least one hour. Serve with fresh fruit.

RE: What's Cooking

mamalisa2006 — Sat, 22 Mar 2008 15:35:45 GMT

OH thats a good ONE!!! I'll give that a try this week!!

Thanks for the tip

RE: What's Cooking

Patrick — Sat, 22 Mar 2008 12:34:05 GMT

We have a couple of easy items we seem to cook about once a week.

Chicken Pasta

1 Tablespoon of olive oil
2 cups of store bought rotisserie chicken
1 cup frozen baby peas
1/2 cup chicken broth
pinch of cayenne pepper
12 ounces wagon wheel or other short pasta
1/2 cup freshly grated Parmesan cheeze
1 tablespoon of butter
salt

Eat away... fast, easy, and really good!

RE: What's Cooking

mamalisa2006 — Sat, 22 Mar 2008 11:34:54 GMT

Golden Cheese Potatoes (Family favorite)
30 oz. frozen hash browns
1 1/2 C. butter
1 pint half & half
1 lb. Velveeta
1 pkg. shredded Cheddar cheese
Melt butter & cheese. Add half & half. Pour mixture over potatoes. Let sit 1 hour at room temp. Bake at 350 for 45-60 minutes in 9x13 baking dish.

RE: What's Cooking

mamalisa2006 — Sat, 22 Mar 2008 11:28:05 GMT

Golden Crusted Pork Chops
1 pkg. stuffing
3 T. Miracle Whip
3 T. Dijon mustard
6 pork chops
3 C. frozen green beans
2 T. Italian dressing
Preheat oven to 425. Prepare stuffing as directed on package. Combine Miracle Whip and mustard in small bowl, set aside. Arrange pork chops in 9x13 baking dish; brush with half of the mustard mixture. Turn chops with stuffing; cover dish with foil. Bake 10 minutes.
Meanwhile, place green beans on large sheet of foil; drizzle with Italian dressing. Fold foil over and seal edges to form packet. Uncover chops; place bean packet in oven. Bake an additional 20 minutes or until chops are cooked through and beans are heated through.

RE: What's Cooking

JESS — Sun, 16 Mar 2008 14:06:21 GMT

Peach Cobbler

15 medium size peaches (5 lbs)
1/2 C. all purpose flour
3 T. lemon juice
1/4 t. salt
sugar
ground cinnamon
2 (10 oz) pkg. refrigerated biscuits

Preheat oven to 450. Peel peaches and cut into 1/2" thick slices. In large bowl, toss sliced peaches with flour, lemon juice, salt, 1/2 C. sugar and 1/2 t. cinnamon.
Spoon peach mixture into 9x13 baking dish. Cover tightly with foil; bake 35-45 minutes until peach mixture is hot and bubbly.
About 15 minutes before peaches are cooked, separate biscuits and cut each into quarters. In medium bowl, mix 1/4 C. sugar and 1/2 t. cinnamon. Add biscuit pieces and toss to coat.
Remove baking dish from oven; remove foil. Top hot peach mixture with biscuit mixture in single layer; sprinkle any sugar remaining in bowl over biscuits. Return baking dish to oven and bake uncovered 10 minutes longer or until biscuits are golden brown. Cool cobbler on wire rack 20 minutes.

RE: What's Cooking

JESS — Sun, 16 Mar 2008 12:15:29 GMT

Italian Sausage and Zucchini

Ingredients:

1-1/2 pounds Italian sausage links
2 small zucchini, sliced
1 small yellow squash, sliced
1/2 cup chopped onion
1 (14.5 ounce) can stewed tomatoes, with liquid
In
a large skillet over medium heat, brown the Italian sausage until the
inside is no longer pink. Cut sausage into 1/4 inch slices, and
continue cooking until browned.

Stir
in the zucchini, yellow squash, and onion; cook and stir for 2 minutes.
Pour in the tomatoes, with liquid. Reduce heat, cover, and simmer for
10 to 15 minutes.

RE: What's Cooking

JESS — Sun, 16 Mar 2008 12:14:51 GMT

Chocolate Chip Cheese Bars

1 (18 oz) tube refrigerated chocolate chip cookie dough
1 (8 oz) pkg. cream cheese softened
1/2 C. sugar
1 egg

Cut cookie dough in half. For crust, press half of the dough onto the bottom of a greased 8" square baking pan. In a mixing bowl, beat cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining dough over top. Bake at 350 for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Refrigerate leftovers.

RE: What's Cooking

JESS — Sun, 16 Mar 2008 10:27:51 GMT

Mexican Wedding Dessert

1 1/2 C. flour
1 1/2 sticks butter
4 oZ. cream cheese
2 small French vanilla pudding mix
1 1/2 C. chopped nuts
1 C. powdered sugar
3 C. Cool Whip

First Layer:
Melt butter in and pour into a 9x13 pan. Mix in flour & 1 C. nuts. Press in pan. Bake 20 minutes at 350. Cool 1 hour.
Second Layer:
Mix powdered sugar and cream cheese. Fold in 1 1/2 C. Cool Whip. Spread over first layer.
Third Layer:
Make 2 packages pudding mix according to directions on box. Pour over second layer.
Fourth Layer:
Top with Cool Whip. Sprinkle with nuts.