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New Orleans Jambalaya
1/4 cup vegetable oil
8 links smoked sausage cut in (Or use spicy sausage for more of a kick)
2 lbs chicken cut into 1 inch pieces
2 cups shrimp w/out shells and tails (frozen are fine for this recipe)
1/2 tsp cayenne pepper
5 chicken bullion cubes
2 tbsp Mrs. Dash original seasoning
2 tbsp minced garlic
3 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3 cups un cooked long grain rice
5 cups water
1 bay leaf
Heat oil in pan, cook sausage 5 mins and remove from pan. Add chicken, cayenne pepper 1 tbsp of Mrs. Dash and cook for 5 mins then remove from pan. Cook shrimp 3 mins then remove from pan. Cook onion, peppers the rest of the seasoning, garlic and bullion cubes for 8 to 10 mins. Add rice and cook 5 mins. Return the sausage, chicken and shrimp to the pan. Add water and bay leaf. Increase the heat to low and cover. Cook for 25 min's.
Aunt Kathy's Chicken Corn Tortilla
***Must sit for 24 hours prior to baking for best results***
4 cups cooked chicken breast cut in bite size pieces
15 corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup milk
3/4 cup green chili salsa
1 onion
3 cups shredded cheddar cheese
Combined soups, milk, salsa and onion in blender. Blend until smooth. Spray bottom of 9 X 13 baking dish with non stick spray. Cut tortilla strips in 1 inch strips. Layer tortillas, soup mix, chicken cheese in that order until all the ingredients are used finishing with cheese on top. Cover and sit in fridge for 24 hours. Bake at 325 for 1.5 hours covered. Uncover for last half hour.
Aunt Kathy's Chicken Enchiladas with white sauce
12 flour tortillas
2 cans cream of chicken soup
16oz sour cream
1 4oz can chopped green chilies
1 small can chopped black olives
3 cups shredded cheddar cheese
3 cups cooked chopped chicken
Mix Soup, sour cream and peppers. 1/4 of this mixture goes in a big bowl. To this bowl add olives, chicken and 1 cup cheese. Use this mixture to fill the tortillas. Place a thin layer of reserved soupy mixture on bottom of 9 X 13 baking dish. Place each rolled, filled tortilla side by side in pan. Cover with the remaining soup mixture and top with cheese. Bake at 350 until bubbly. About 1 hour or so.
Tator Tot Casserole
1 1/2 cups mayonnaise
1 1/2 cups milk
1 bag of frozen tator tots
3 cups shredded cheddar cheese
5 cooked chicken breasts cut into bite size pieces
1 tsp black pepper
Mix mayonnaise, milk and black pepper in a blender until smooth. Mix frozen tator tots, cooked chicken, mayonnaise mixture and shredded cheese and put into a 9X13 baking dish. Cook at 400 for 1 hour
Jack Daniels Meat Marinade
(Perfect for BBQ'd beef steaks of any cut)
1/3 cup soy sauce
1/4 cup Jack Daniels
1/3 cup packed brown sugar
3 tbsp Olive Oil
2 tbsp dijon mustard
2 tbsp red wine vinegar
2 tbsp minced garlic
1 tbsp worst shire sauce
2 tsp black pepper
1 tsp salt
Blend all ingredients in a blender and marinate any cut of meat for 4 to 24 hours.. The longer the better.
Grandma Marie's Snicker doodles
1 cup soft butter
1/2 cup sugar
2 eggs
2 3/4 cups flour
1 tsp baking soda
1/4 tsp salt
Mix and roll into teaspoon sized balls. Roll in a Cinnamon and Sugar mixture. Bake at 350 for 8 to 10 min's until lightly brown
Easy Popcorn Balls
10 cups fresh popped popcorn
1/2 cup butter
1 bag of marshmallows
1 package any flavor/color Jell-O
Put popcorn in a very large bowl. Melt 1/4 cup butter in a large saucepan Add and melt the marshmallows Stirring constantly. Once melted add the Jell-O and stir. Carefully pour this mixture over the popcorn and mix until even and all popcorn is covered. Once the popcorn is mixed cover your hands in remaining butter and form baseball sized balls. Place balls on wax paper and store in resealable plastic bags
Chicken and Tomato Pizza Omelette
You will need:
3 medium sized, free range, organic eggs
The meat from one pre-cooked chicken leg (torn into pieces)
1 medium sized tomato (deseeded and chopped)
1 outside slice of semi-stale bread
1oz (25g) of cheddar cheese (roughly grated)
Pinch of dried sage
Salt/freshly ground black pepper
Sunflower oil
Break the eggs in to a bowl and whisk vigorously. Put the bread flat in the palm of one hand, outside down, and with your other hand, rub backwards and forwards to crumble the inside in to the bowl with the egg. Season with salt and pepper and stir well.
In a small, non-stick frying pan, drizzle a little sunflower oil and bring gently up to a heat. Add the chicken and tomato and fry off for a couple of minutes before distributing it evenly around the pan and carefully adding the egg mix. Put your grill on to heat up to maximum.
When you can see that the omelette is set almost to the top (about 3 to 4 minutes,) transfer the pan to underneath the grill. After a minute or two, the omelette should be fully set and start to rise slightly, due to the yeast in the bread. Sprinkle over the dried sage and the grated cheese and return to the grill until the cheese begins to bubble then serve immediately.
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