Have any good old recipes for Country coooking?!
All is acceptable!.Www@FoodAQ@Com
Answers:
What's more country than COUNTRY FRIED CHICKEN!?
1!.Put oil in bottom of fry pan (I like using a griddle) and bring it to about 325-350 deg!.
2!.coat desired cut chicken peices with flour (put flour in strong bag and shake the chicken, I use a Ziplock bag)!.
3!.Place on fry pan, sprinkle with pepper and garlic salt!. Fry chicken, turning often, until golden brown and done in the center!. (I start with the bigger peices like the breast, then work my way down in size)!. This should take 30-45 minutes!. You can cover to get it done faster!. Just uncover and cook on each side for a few minutes to get crispier!.
HINT: turn your oven on warm for the chicken if it gets done before you are!. If you want to take your time and not rush through everything!.!.!. get the chicken to "almost done" and put in the oven for a 1/2 hour to get the rest of your dinner done!.
Want mash potatoes!? Peel and cut into 1/2 inch cubes before you do the chicken, set aside in a pot with enough water to cover the top of the potatoes!. Start the water on high when you are done putting the chicken in the pan!. When the potatoes break easily w/ a fork, take off heat and drain!. Add a bit of milk and butter then mix with your beater!. Add more milk or butter to desired taste!. Salt and pepper!.
Want homemade gravy!? When the chicken is done, place in the oven to keep warm!. Pour about 3-4 cups milk into the hot pan that you just used for the chicken!. Be careful not to scald it!. You can turn it down if you feel more comfortable, it needs to be at least at a slow boil!. Add chicken bouillon to desired taste!. Then add about a 1/2 teaspoon of Kitchen Bouquet until the gravy is light brown!. Then mix a couple table spoons of corn starch with water until all lumps are gone!. Pour a bit at a time into BOILING gravy with a whisk close at hand mixing vigorously adding more corn starch until desired thickness!.
We have a family of 7 so we do a lot of potatoes and gravy!. I really don't have the exact receipe!. Sorry, but, it just takes time to get it down pat!.
We love sweet corn with this too!. In the winter, I use canned corn (or frozen)!. To get the "sweet corn" flavor, we drain the corn, add margerine, and a couple teaspoons of sugar, cover and microwave for 4 minutes (2 cans) while I am making the gravy!. (I usually have it in the bowl ready to go before I start!.
Good Luck!.!.!. This is our family's favorite for 4 generations!.
!.Www@FoodAQ@Com
1!.Put oil in bottom of fry pan (I like using a griddle) and bring it to about 325-350 deg!.
2!.coat desired cut chicken peices with flour (put flour in strong bag and shake the chicken, I use a Ziplock bag)!.
3!.Place on fry pan, sprinkle with pepper and garlic salt!. Fry chicken, turning often, until golden brown and done in the center!. (I start with the bigger peices like the breast, then work my way down in size)!. This should take 30-45 minutes!. You can cover to get it done faster!. Just uncover and cook on each side for a few minutes to get crispier!.
HINT: turn your oven on warm for the chicken if it gets done before you are!. If you want to take your time and not rush through everything!.!.!. get the chicken to "almost done" and put in the oven for a 1/2 hour to get the rest of your dinner done!.
Want mash potatoes!? Peel and cut into 1/2 inch cubes before you do the chicken, set aside in a pot with enough water to cover the top of the potatoes!. Start the water on high when you are done putting the chicken in the pan!. When the potatoes break easily w/ a fork, take off heat and drain!. Add a bit of milk and butter then mix with your beater!. Add more milk or butter to desired taste!. Salt and pepper!.
Want homemade gravy!? When the chicken is done, place in the oven to keep warm!. Pour about 3-4 cups milk into the hot pan that you just used for the chicken!. Be careful not to scald it!. You can turn it down if you feel more comfortable, it needs to be at least at a slow boil!. Add chicken bouillon to desired taste!. Then add about a 1/2 teaspoon of Kitchen Bouquet until the gravy is light brown!. Then mix a couple table spoons of corn starch with water until all lumps are gone!. Pour a bit at a time into BOILING gravy with a whisk close at hand mixing vigorously adding more corn starch until desired thickness!.
We have a family of 7 so we do a lot of potatoes and gravy!. I really don't have the exact receipe!. Sorry, but, it just takes time to get it down pat!.
We love sweet corn with this too!. In the winter, I use canned corn (or frozen)!. To get the "sweet corn" flavor, we drain the corn, add margerine, and a couple teaspoons of sugar, cover and microwave for 4 minutes (2 cans) while I am making the gravy!. (I usually have it in the bowl ready to go before I start!.
Good Luck!.!.!. This is our family's favorite for 4 generations!.
!.Www@FoodAQ@Com
Texas Chicken Fried Steak
1 6 ounce round steak cutlet -- machine tenderized
flour
4 eggs
1 can flat beer
1 tablespoon Adolph's meat tenderizer
salt, pepper, and garlic salt -- to taste
Bill Maxwell, former Texas restaurateur, originally claimed his chicken-fried steak was the "best found south of the Rio Brazos!." Subsequent chicken-fried steak contests proved him truthful, so he extended his claim to include all lands south of the Arkansas River!. In another conversation with Bill, we found his "boundary" had crept north to Omaha, Nebraska!. Well, eventually he's gonna have to stop at the North Pole !.!.!. we hope!.
Sprinkle salt, pepper and garlic salt on both sides of tenderized steak to taste!. Put steak onto a tray that is well-covered with flour!. Then "pound the hell out of it (the steak) with stiff fingers, working from the center out, until it reaches the size of an L!.P!. record!." (That's those things they used to make before compact discs)!. Flip several times and repeat pounding!. Mix eggs, beer, 1 teaspoon salt and Adolph's meat tenderizer in a shallow bowl!. Add enough flour to make a thin, watery batter!. Beat mixture smooth!. Dip meat into batter!. "Flop" back onto flour tray and cover with four!. Pound again with fingertips until moisture is absorbed!. Cook in deep fat at 350 degrees until golden brown!. Serve with French fries and cover with white gravy!.
Red beans- Texas style
4 cups red kidney beans
1/2 pound butter
1/2 pound mild cheddar cheese -- grated
4 canned jalapenos -- chopped very fine
1 teaspoon juice from jalapenos
1/4 cup onion -- grated or scraped
1 clove garlic -- pressed
salt -- to taste
paprika -- optional
Cover beans with cold water, bring to a boil, reduce heat and simmer until tender!. Drain and puree through sieve or food mill!. Place in large double broiler or saucepan over hot water, add remaining ingredients and cook until cheese is melted!. Paprika may be added if desired for a redder red!. When serving, keep hot over candle warmer or in chafing dish with tostados or fried tortillas; or serve on small individual plates over fritos; or as a filling for split broiled hot dogs!. This is also delectable over very rare hamburgers!.
Better Texas Beans:
2 cups dried Navy or pinto beans
8 slices bacon -- diced
1/2 cup onion -- chopped
2 tablespoons corn syrup
2 tablespoons chili powder
1 small hot red chile pepper
3/4 cup tomato catsup
2 tablespoons prepared mustard
1 teaspoon salt
1 generous dash hot pepper sauce
Soak beans overnight in cold water to cover!. Fry bacon until crisp!. Drain drippings from bacon into baking dish or small bean pot!. Add all remaining ingredients to fat and blend!. Drain beans and add to mixture!. Blend!. Crumble the crisp bacon over top!. Add water just to cover beans!. Cover dish or bean pot and bake at 325 degrees F!. for 2 hours!. Add more hot water if needed!. Uncover beans during last 20 to 30 minutes!. Serve from baking dish!.
A slice of smoky bacon rind used instead of the sliced bacon will give a more decidedly country flavor!. Brown sugar to taste may replace the corn syrup!. And canned tomatoes may take the place of the catsup -- but if so, correct the seasoning as necessary with a little sugar, salt, cayenne and a pinch of ground allspice!.Www@FoodAQ@Com
1 6 ounce round steak cutlet -- machine tenderized
flour
4 eggs
1 can flat beer
1 tablespoon Adolph's meat tenderizer
salt, pepper, and garlic salt -- to taste
Bill Maxwell, former Texas restaurateur, originally claimed his chicken-fried steak was the "best found south of the Rio Brazos!." Subsequent chicken-fried steak contests proved him truthful, so he extended his claim to include all lands south of the Arkansas River!. In another conversation with Bill, we found his "boundary" had crept north to Omaha, Nebraska!. Well, eventually he's gonna have to stop at the North Pole !.!.!. we hope!.
Sprinkle salt, pepper and garlic salt on both sides of tenderized steak to taste!. Put steak onto a tray that is well-covered with flour!. Then "pound the hell out of it (the steak) with stiff fingers, working from the center out, until it reaches the size of an L!.P!. record!." (That's those things they used to make before compact discs)!. Flip several times and repeat pounding!. Mix eggs, beer, 1 teaspoon salt and Adolph's meat tenderizer in a shallow bowl!. Add enough flour to make a thin, watery batter!. Beat mixture smooth!. Dip meat into batter!. "Flop" back onto flour tray and cover with four!. Pound again with fingertips until moisture is absorbed!. Cook in deep fat at 350 degrees until golden brown!. Serve with French fries and cover with white gravy!.
Red beans- Texas style
4 cups red kidney beans
1/2 pound butter
1/2 pound mild cheddar cheese -- grated
4 canned jalapenos -- chopped very fine
1 teaspoon juice from jalapenos
1/4 cup onion -- grated or scraped
1 clove garlic -- pressed
salt -- to taste
paprika -- optional
Cover beans with cold water, bring to a boil, reduce heat and simmer until tender!. Drain and puree through sieve or food mill!. Place in large double broiler or saucepan over hot water, add remaining ingredients and cook until cheese is melted!. Paprika may be added if desired for a redder red!. When serving, keep hot over candle warmer or in chafing dish with tostados or fried tortillas; or serve on small individual plates over fritos; or as a filling for split broiled hot dogs!. This is also delectable over very rare hamburgers!.
Better Texas Beans:
2 cups dried Navy or pinto beans
8 slices bacon -- diced
1/2 cup onion -- chopped
2 tablespoons corn syrup
2 tablespoons chili powder
1 small hot red chile pepper
3/4 cup tomato catsup
2 tablespoons prepared mustard
1 teaspoon salt
1 generous dash hot pepper sauce
Soak beans overnight in cold water to cover!. Fry bacon until crisp!. Drain drippings from bacon into baking dish or small bean pot!. Add all remaining ingredients to fat and blend!. Drain beans and add to mixture!. Blend!. Crumble the crisp bacon over top!. Add water just to cover beans!. Cover dish or bean pot and bake at 325 degrees F!. for 2 hours!. Add more hot water if needed!. Uncover beans during last 20 to 30 minutes!. Serve from baking dish!.
A slice of smoky bacon rind used instead of the sliced bacon will give a more decidedly country flavor!. Brown sugar to taste may replace the corn syrup!. And canned tomatoes may take the place of the catsup -- but if so, correct the seasoning as necessary with a little sugar, salt, cayenne and a pinch of ground allspice!.Www@FoodAQ@Com
Classic Fried Green Tomatoes
4 to 6 green tomatoes
salt and pepper
cornmeal
bacon grease or vegetable oil
Slice the tomatoes into 1/4 - 1/2-inch slices!. Salt and pepper them to taste!. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom!. Gently turn and fry the other side!. Serve as a side dish!.
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Maple Baked Ham
Serves 10-12
One-half boneless precooked smoked ham (appox!. 5 pounds)
1 Cup maple syrup for each 5 pounds of ham
1/4 cup all-purpose flour
1 Cup water
1/2 teaspoon powdered mustard
2 teaspoons Worcestershire sauce
Maple extract (optional)
Preheat oven to 325 degrees!. Place the ham fat side up on a rack in a shallow roasting pan!. Do not cover or add water!. Insert a meat thermometer and bake the ham!. (For a precooked ham, the internal temperature should be 130 degrees when finished)!. When the ham is about half baked, approximately 45 minutes, pour the pan juices into a medium saucepan!. Skim off excess fat and set the drippings aside!. Pour the maple syrup over the ham, and return to the oven!. Occasionally baste the ham with the syrup from the pan while it finishes baking; the total cooking time for a 5 pound precooked ham is about 1 1/2 to 1 3/4 hours!.
To make the sauce, remove the ham from the pan and set aside on a carving board!. With a whisk, blend the flour into the reserved drippings in the saucepan!. Add the water, mustard, Worcestershire sauce, and maple syrup drippings from the roasting pan and combine!. Add a bit of maple extract if desired!. Bring to boil, stirring constantly, then remove from the heat and keep warm!.
Carve the ham into thin slices!. Pour the hot maple sauce into a gravy boat and pass with the ham
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Corn Casserole
3 well-beaten eggs
1/4 cup all-purpose flour
2 tbsp!. sugar
6 oz!. sharp process American cheese, shredded
2 (17 oz!.) cans whole kernel corn, drained
10 slices of bacon, crisp
In a bowl, combine eggs, flour and sugar!. Beat mixture thoroughly!. Add cheese and corn!. Crumble bacon, reserving 1/4 of it for top of casserole; add and stir until all ingredients are well mixed!. Turn mixture into a 10x6x1 and 1/2 inch baking dish!. Sprinkle remaining bacon on top!. Bake at 350 degrees until knife inserted in center comes out clean, about 30 minutes!.
You can double this recipe and bake in a 9x13 glass Pyrex dish, and leave it in the oven just a little longer!. It should be cooked well enough that you can serve it in squares!.
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Old Fashioned Shortbread
1 c sugar
2 c butter
4 c flour
pinch of salt
Sift together the flour, sugar, and salt and rub in the butter!. Roll or pat the dough into a circle on a cookie sheet and prick with a fork!. Bake at 350 degrees until pale brown!. While still warm, cut into fingers!.
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APPLE FRITTERS
Mix together 2 beaten eggs, 1 cup milk, 1/2 cup cream (often used by old time cooks instead of shortening)!.
Stir in sifted dry ingredients: 1/2 teaspoon salt, 2 1/2 cups flour, 2 1/2 teaspoon baking powder!. Mix in thinly sliced or chopped apples!. Add a dash of cinnamon, if desired!. Cook on a griddle as you would pancakes!.Www@FoodAQ@Com
4 to 6 green tomatoes
salt and pepper
cornmeal
bacon grease or vegetable oil
Slice the tomatoes into 1/4 - 1/2-inch slices!. Salt and pepper them to taste!. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom!. Gently turn and fry the other side!. Serve as a side dish!.
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Maple Baked Ham
Serves 10-12
One-half boneless precooked smoked ham (appox!. 5 pounds)
1 Cup maple syrup for each 5 pounds of ham
1/4 cup all-purpose flour
1 Cup water
1/2 teaspoon powdered mustard
2 teaspoons Worcestershire sauce
Maple extract (optional)
Preheat oven to 325 degrees!. Place the ham fat side up on a rack in a shallow roasting pan!. Do not cover or add water!. Insert a meat thermometer and bake the ham!. (For a precooked ham, the internal temperature should be 130 degrees when finished)!. When the ham is about half baked, approximately 45 minutes, pour the pan juices into a medium saucepan!. Skim off excess fat and set the drippings aside!. Pour the maple syrup over the ham, and return to the oven!. Occasionally baste the ham with the syrup from the pan while it finishes baking; the total cooking time for a 5 pound precooked ham is about 1 1/2 to 1 3/4 hours!.
To make the sauce, remove the ham from the pan and set aside on a carving board!. With a whisk, blend the flour into the reserved drippings in the saucepan!. Add the water, mustard, Worcestershire sauce, and maple syrup drippings from the roasting pan and combine!. Add a bit of maple extract if desired!. Bring to boil, stirring constantly, then remove from the heat and keep warm!.
Carve the ham into thin slices!. Pour the hot maple sauce into a gravy boat and pass with the ham
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Corn Casserole
3 well-beaten eggs
1/4 cup all-purpose flour
2 tbsp!. sugar
6 oz!. sharp process American cheese, shredded
2 (17 oz!.) cans whole kernel corn, drained
10 slices of bacon, crisp
In a bowl, combine eggs, flour and sugar!. Beat mixture thoroughly!. Add cheese and corn!. Crumble bacon, reserving 1/4 of it for top of casserole; add and stir until all ingredients are well mixed!. Turn mixture into a 10x6x1 and 1/2 inch baking dish!. Sprinkle remaining bacon on top!. Bake at 350 degrees until knife inserted in center comes out clean, about 30 minutes!.
You can double this recipe and bake in a 9x13 glass Pyrex dish, and leave it in the oven just a little longer!. It should be cooked well enough that you can serve it in squares!.
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Old Fashioned Shortbread
1 c sugar
2 c butter
4 c flour
pinch of salt
Sift together the flour, sugar, and salt and rub in the butter!. Roll or pat the dough into a circle on a cookie sheet and prick with a fork!. Bake at 350 degrees until pale brown!. While still warm, cut into fingers!.
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APPLE FRITTERS
Mix together 2 beaten eggs, 1 cup milk, 1/2 cup cream (often used by old time cooks instead of shortening)!.
Stir in sifted dry ingredients: 1/2 teaspoon salt, 2 1/2 cups flour, 2 1/2 teaspoon baking powder!. Mix in thinly sliced or chopped apples!. Add a dash of cinnamon, if desired!. Cook on a griddle as you would pancakes!.Www@FoodAQ@Com
http://southernfood!.about!.com/od/recipes!.!.!.Www@FoodAQ@Com
Cheeseburger Macaroni --
1 lb!. ground beef
1/4 onion, minced
1 cloves garlic, minced
14 1/2 oz!. can diced tomatoes
2 cups raw macaroni, (cook according to package directions and drain)
1 can Campbells Cheddar cheese soup
salt & pepper to taste
Saute the onion and garlic in a little olive oil!. Add the ground beef and brown!. Add the diced tomatoes, including the liquid in the can!. Simmer until the liquid is mostly reduced!.!.!.5 to 10 minutes!. Stir in the macaroni and Cheddar cheese soup!. Heat through!.
You can always add more cooked macaroni if you need to stretch the dish a bit!.
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Spaghetti Pizza:
A Kid Favorite:
1 pound box spaghetti noodles
1/2 cup milk
1 large egg
1 Jar Marinara Sauce
1 pound lean ground beef
2 cups shredded mozzarella cheese
13 x 9 glass baking dish
In a large stock pot boil water to cook spaghetti, follow package directions!. Drain!. Measure milk in large bowl, add egg, mix well, add spaghetti and mix well!.
While spaghetti is cooking brown lean ground beef in large saute pan!. Drain excess fat, return to pan and add the marinara sauce!. Simmer on low!.
Lightly grease a 13 x 9 glass baking dish!. Pour spaghetti into dish, top with meat mixture and spread cheese on top!. Bake for 20-25 minutes uncovered or until cheese has melted!.
You could use a mild sausage or turkey sausage for a different twist!.
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Shepard's Pie:
-Brown 1 pound beef/ ground turkey
-Add 1-2 cloves of garlic, 1 1/2 tsp Worcestershire sauce, and 3/4 cup ketchup
-Cover and simmer 20 minutes
-Coat casserole dish w/ nonstick cooking spray
1st Layer - meat sauce
2nd Layer - Green beans and corn
3rd Layer - mashed potatoes
Top with cheddar cheese (as much as you want)
350 degrees (preheated oven) for 30 minutes - bake uncovered
Meatloaf
1 1/2 pounds ground meat
1 slice of bread
1 egg
1 package of Lipton's Onion Soup Mix
pepper to taste
4 TBSP ketchup
1/2 cup half and half
*SAUCE*
4 TBSP apple cider vinegar
2 TBSP packed brown sugar
1/2 cup ketchup
preheat oven to 350 degrees
Mix sauce together until smooth and set aside
Add all ingredients together!. Put in a loaf pan!. Pour suace over and cook for 1 hour 15 minutes!. Do this whether you use the sauce or not
Keilbasa Dinner
BBQ Sauce ----
1 cup ketchup
1/2 cup cider vinegar
1 tsp chili powder
1 1/2 cup water
celery seed > pinch
3/4 cup brown sugar
1 tsp nutmeg and paprika
1/2 tsp black pepper
hot sauce to taste
--COOK 'TIL THICKENED--
1 lb kielbasa sliced (like quarters)
BBQ sauce (made already or use 1 cup store bought)
1 cup water
simmer kielbasa, sauce, and water until thickened!. Serve over cooked white rice
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Try Zatarain's Dirty Rice or Jambalaya Mix!. With the dirty rice mix you have to use ground beef!. With the Jambalaya Mix you can use chicken or smoked sausage!.( *It taste best with sausage)!.
My version of ghoulash:
Ground Beef with vegetarain beans(pork and beans without the pork) with chopped onions, picante sauce, and tomato sauce!. Serve over white rice!.
Pasta Salad with veggies: Tri-colored rotini pasta with chopped onions, tomatoes, cucumbers and green olives!. Mix with Robusto Italian Dressing!. Add a little seasoned salt and black pepper!. Chill in the frig!.
Chicken Pettazini:
Spaghetti with chopped, grilled, boneless chicken breast, Four Cheese white sauce or the Roasted Garlic and Parmesan cheese white sauce!. You can also add green pepper if you like!.
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Four Cheese Macaroni Casserole
Ingredients-
3 cups uncooked macaroni
1 (28 ounce) can whole peeled tomatoes, drained and chopped
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon basil
salt and pepper to taste
1 1/2 cups grated Cheddar cheese
1 1/2 cups shredded mozzarella cheese
3/4 cup freshly grated Parmesan cheese
1/4 cup crumbled feta cheese
Preparation-
Preheat oven to 350 degrees F (175 degrees C)!.
Bring a large pot of lightly salted water to boil over high heat!. Add macaroni, and cook until al dente, about 8 to 10 minutes!. Drain, and pour hot pasta into a casserole dish!.
Meanwhile, in a large bowl, stir together tomatoes, italian seasoning, oregano, basil, salt, and pepper!.
Stir into the hot pasta 1 cup of Cheddar, 1 cup of mozzarella, and 1/2 cup of Parmesan!. Continue to stir until the cheeses have melted!. Then stir in tomato and herb mixture!. Sprinkle 1/2 cup Cheddar, 1/2 cup mozzarella, 1/4 cup Parmesan, and 1/4 cup feta over the top of the casserole!.
Bake in preheated oven for 15 to 25 minutes!.
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baked ziti
1 jar of good pasta sauce
1 lb zita prepared
1 lb ground beef
1 tsp italian seasoning
1 med onion chopped
1 garlic clove minced
8 oz riccotta cheese
8 oz mozzerrella cheese
take your ground beef and start browning in a pan add onion garlic italian seasoning and a dash of salt and pepper while cooking the meat(I tend to find that this adds to the flavor of the meat) then add the pasta sauce bring to a boil and set down to simmer
now get a good sized baking dish add your prepared pasta and the sauce and mix add dollops of the riccotta and be sure to submerse slightly(frankly i like having larger bits of riccotta in amongst my pasta)sprinkle with the mozzerella on top and put in a 350 degree oven and bake for 25 minutes or until bubbly and serve!.
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bbq chicken legs!.
2-3 chicken legs(or how many you like)
1 tsp seasoned salt
1 bottle of your fav bbq sauce
first take your chicken and place in a baking dish sprinkle the seasoned salt to the chicken and place in a 350 degree oven for about 1 hour!. then add the bbq sauce all over the chicken and bake for an additional 15 minutes and serve!. (I usually make this while i am helping the kids with homework!.
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fast and easy bacon homefries
4 potatoes cubed(no need to peel if you don't want to)
1/4 lb bacon chopped
first you chop your bacon and add it to a large fry pan fry till some of the fat is rendered then add potatoes and sprinkle with some salt and pepper and cook untill soft and lightly brown!.
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Quick and Easy Egg casserole
6 slices white bread, coarsely torn
1 lb!. bulk sausage, cooked, drained
1 cup KRAFT Shredded Sharp Cheddar Cheese
6 medium eggs
2 cups milk
1 tsp!. salt
1/4 tsp!. pepper
PREHEAT oven to 350°F!. Lightly grease 13x9-inch baking pan or oven-proof casserole!. Place bread into bottom of pan; sprinkle with sausage and cheese!.
BEAT eggs, milk, salt and pepper in medium bowl with wire whisk!. Pour over bread mixture in pan!.
BAKE 40 to 45 min!. or until mixture is set in center and lightly browned!.
Brunch Bake
Take 2 cups KRAFT Shredded Cheddar Cheese, 4 eggs and 2 cups milk and mix & match your recipe from these options!.!.!.
2 cups drained cooked Italian sausage
mixed sliced mushrooms, chopped bell peppers and chopped onions
Stuffing Mix for Pork
Then follow our 3 simple steps:
MIX meat, 2 cups vegetables, the STOVE TOP Stuffing Mix and 1-1/2 cups of the cheese in 9-inch square baking dish!.
BEAT eggs and milk with wire whisk until well blended; pour over meat mixture!. Cover and refrigerate at least 30 min!.
PREHEAT oven to 375°F!. Bake, uncovered, 1 hour or until center is set!. Top with remaining 1/2 cup cheese; continue baking until cheese is melted!.
Cheesy Bake
12 large eggs
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 lb!. pork sausage
1/4 lb!. (4 oz!.) sliced fresh mushrooms
1 medium onion, chopped
2 medium tomatoes, chopped (about 1 cup)
2 cups KRAFT Shredded Cheddar Cheese
2 cups KRAFT Shredded Monterey Jack Cheese or KRAFT Shredded Mozzarella Cheese
PREHEAT oven to 400°F!. Beat eggs with sour cream with wire whisk until well blended!. Pour into greased 13x9-inch baking dish!. Bake 10 minutes or until egg mixture is softly set!. Meanwhile, cook sausage, mushrooms and onions in large skillet until sausage is cooked through, stirring occasionally!. Drain!.
REDUCE oven temperature to 325°F!. Spoon tomatoes over the baked egg layer; top with the sausage mixture!. Sprinkle with cheeses!.
BAKE an additional 30 minutes or until egg mixture is set in center!.
Morning Sausage Bake
2 Tbsp!. margarine
1 lb!. mushrooms, finely chopped
1 cup plain dry bread crumbs
1 pkg!. (16 oz!.) frozen LOUIS RICH Turkey Sausage, thawed
1 medium red or green bell pepper, chopped
3 Tbsp!. chopped fresh parsley
1/4 tsp!. ground red pepper (cayenne)
2 cartons (8 oz!. each) egg product
PREHEAT oven to 350°F!. Melt margarine in large nonstick skillet on medium-high heat!. Add mushrooms; cook and stir 10 min!. or until mushrooms are tender and moisture has evaporated!. Remove from heat; stir in bread crumbs!. Spoon into 13x9-inch baking dish sprayed with cooking spray; press firmly onto bottom of dish to form crust!.
ADD turkey sausage to skillet; cook on medium heat 12 min!. or until no longer pink, stirring frequently to break turkey sausage into small pieces!. Remove from heat!. Add bell peppers, parsley and ground red pepper; mix well!. Spread over crust; cover evenly with egg product!.
BAKE 25 min!. or until center is set!.
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"noodles and veggies"
It's very reasonable and so fast and easy with just some time for cutting up the veggies and boiling the noodles!.!.!.!.
You can give this recipe any ethnic flavor!.!.!.!.with different sauces and spices!.!.!.for example this is what we had for lunch today!.
1/2 to 3/4 head of green cabbage sliced thin!.!.!.depending on size and amount you need
1 medium carrot grated
1 small onion chopped
1 clove garlic minced
1 zucchini sliced
mushrooms sliced
1 small piece of fresh ginger sliced
peanut oil enough to coat pan
rice wine vinegar 2 tablespoons
1 tablespoon or more Hoisin sauce
soy sauce to taste
sesame seed oil 1 tablespoon
1/2 pound linguine pasta boiled and drained, I broke the pasta in half for easier eating!.!.!.!.before boiling it!.
while you are preparing the veWww@FoodAQ@Com
1 lb!. ground beef
1/4 onion, minced
1 cloves garlic, minced
14 1/2 oz!. can diced tomatoes
2 cups raw macaroni, (cook according to package directions and drain)
1 can Campbells Cheddar cheese soup
salt & pepper to taste
Saute the onion and garlic in a little olive oil!. Add the ground beef and brown!. Add the diced tomatoes, including the liquid in the can!. Simmer until the liquid is mostly reduced!.!.!.5 to 10 minutes!. Stir in the macaroni and Cheddar cheese soup!. Heat through!.
You can always add more cooked macaroni if you need to stretch the dish a bit!.
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Spaghetti Pizza:
A Kid Favorite:
1 pound box spaghetti noodles
1/2 cup milk
1 large egg
1 Jar Marinara Sauce
1 pound lean ground beef
2 cups shredded mozzarella cheese
13 x 9 glass baking dish
In a large stock pot boil water to cook spaghetti, follow package directions!. Drain!. Measure milk in large bowl, add egg, mix well, add spaghetti and mix well!.
While spaghetti is cooking brown lean ground beef in large saute pan!. Drain excess fat, return to pan and add the marinara sauce!. Simmer on low!.
Lightly grease a 13 x 9 glass baking dish!. Pour spaghetti into dish, top with meat mixture and spread cheese on top!. Bake for 20-25 minutes uncovered or until cheese has melted!.
You could use a mild sausage or turkey sausage for a different twist!.
------
Shepard's Pie:
-Brown 1 pound beef/ ground turkey
-Add 1-2 cloves of garlic, 1 1/2 tsp Worcestershire sauce, and 3/4 cup ketchup
-Cover and simmer 20 minutes
-Coat casserole dish w/ nonstick cooking spray
1st Layer - meat sauce
2nd Layer - Green beans and corn
3rd Layer - mashed potatoes
Top with cheddar cheese (as much as you want)
350 degrees (preheated oven) for 30 minutes - bake uncovered
Meatloaf
1 1/2 pounds ground meat
1 slice of bread
1 egg
1 package of Lipton's Onion Soup Mix
pepper to taste
4 TBSP ketchup
1/2 cup half and half
*SAUCE*
4 TBSP apple cider vinegar
2 TBSP packed brown sugar
1/2 cup ketchup
preheat oven to 350 degrees
Mix sauce together until smooth and set aside
Add all ingredients together!. Put in a loaf pan!. Pour suace over and cook for 1 hour 15 minutes!. Do this whether you use the sauce or not
Keilbasa Dinner
BBQ Sauce ----
1 cup ketchup
1/2 cup cider vinegar
1 tsp chili powder
1 1/2 cup water
celery seed > pinch
3/4 cup brown sugar
1 tsp nutmeg and paprika
1/2 tsp black pepper
hot sauce to taste
--COOK 'TIL THICKENED--
1 lb kielbasa sliced (like quarters)
BBQ sauce (made already or use 1 cup store bought)
1 cup water
simmer kielbasa, sauce, and water until thickened!. Serve over cooked white rice
-------
Try Zatarain's Dirty Rice or Jambalaya Mix!. With the dirty rice mix you have to use ground beef!. With the Jambalaya Mix you can use chicken or smoked sausage!.( *It taste best with sausage)!.
My version of ghoulash:
Ground Beef with vegetarain beans(pork and beans without the pork) with chopped onions, picante sauce, and tomato sauce!. Serve over white rice!.
Pasta Salad with veggies: Tri-colored rotini pasta with chopped onions, tomatoes, cucumbers and green olives!. Mix with Robusto Italian Dressing!. Add a little seasoned salt and black pepper!. Chill in the frig!.
Chicken Pettazini:
Spaghetti with chopped, grilled, boneless chicken breast, Four Cheese white sauce or the Roasted Garlic and Parmesan cheese white sauce!. You can also add green pepper if you like!.
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Four Cheese Macaroni Casserole
Ingredients-
3 cups uncooked macaroni
1 (28 ounce) can whole peeled tomatoes, drained and chopped
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon basil
salt and pepper to taste
1 1/2 cups grated Cheddar cheese
1 1/2 cups shredded mozzarella cheese
3/4 cup freshly grated Parmesan cheese
1/4 cup crumbled feta cheese
Preparation-
Preheat oven to 350 degrees F (175 degrees C)!.
Bring a large pot of lightly salted water to boil over high heat!. Add macaroni, and cook until al dente, about 8 to 10 minutes!. Drain, and pour hot pasta into a casserole dish!.
Meanwhile, in a large bowl, stir together tomatoes, italian seasoning, oregano, basil, salt, and pepper!.
Stir into the hot pasta 1 cup of Cheddar, 1 cup of mozzarella, and 1/2 cup of Parmesan!. Continue to stir until the cheeses have melted!. Then stir in tomato and herb mixture!. Sprinkle 1/2 cup Cheddar, 1/2 cup mozzarella, 1/4 cup Parmesan, and 1/4 cup feta over the top of the casserole!.
Bake in preheated oven for 15 to 25 minutes!.
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baked ziti
1 jar of good pasta sauce
1 lb zita prepared
1 lb ground beef
1 tsp italian seasoning
1 med onion chopped
1 garlic clove minced
8 oz riccotta cheese
8 oz mozzerrella cheese
take your ground beef and start browning in a pan add onion garlic italian seasoning and a dash of salt and pepper while cooking the meat(I tend to find that this adds to the flavor of the meat) then add the pasta sauce bring to a boil and set down to simmer
now get a good sized baking dish add your prepared pasta and the sauce and mix add dollops of the riccotta and be sure to submerse slightly(frankly i like having larger bits of riccotta in amongst my pasta)sprinkle with the mozzerella on top and put in a 350 degree oven and bake for 25 minutes or until bubbly and serve!.
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bbq chicken legs!.
2-3 chicken legs(or how many you like)
1 tsp seasoned salt
1 bottle of your fav bbq sauce
first take your chicken and place in a baking dish sprinkle the seasoned salt to the chicken and place in a 350 degree oven for about 1 hour!. then add the bbq sauce all over the chicken and bake for an additional 15 minutes and serve!. (I usually make this while i am helping the kids with homework!.
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fast and easy bacon homefries
4 potatoes cubed(no need to peel if you don't want to)
1/4 lb bacon chopped
first you chop your bacon and add it to a large fry pan fry till some of the fat is rendered then add potatoes and sprinkle with some salt and pepper and cook untill soft and lightly brown!.
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Quick and Easy Egg casserole
6 slices white bread, coarsely torn
1 lb!. bulk sausage, cooked, drained
1 cup KRAFT Shredded Sharp Cheddar Cheese
6 medium eggs
2 cups milk
1 tsp!. salt
1/4 tsp!. pepper
PREHEAT oven to 350°F!. Lightly grease 13x9-inch baking pan or oven-proof casserole!. Place bread into bottom of pan; sprinkle with sausage and cheese!.
BEAT eggs, milk, salt and pepper in medium bowl with wire whisk!. Pour over bread mixture in pan!.
BAKE 40 to 45 min!. or until mixture is set in center and lightly browned!.
Brunch Bake
Take 2 cups KRAFT Shredded Cheddar Cheese, 4 eggs and 2 cups milk and mix & match your recipe from these options!.!.!.
2 cups drained cooked Italian sausage
mixed sliced mushrooms, chopped bell peppers and chopped onions
Stuffing Mix for Pork
Then follow our 3 simple steps:
MIX meat, 2 cups vegetables, the STOVE TOP Stuffing Mix and 1-1/2 cups of the cheese in 9-inch square baking dish!.
BEAT eggs and milk with wire whisk until well blended; pour over meat mixture!. Cover and refrigerate at least 30 min!.
PREHEAT oven to 375°F!. Bake, uncovered, 1 hour or until center is set!. Top with remaining 1/2 cup cheese; continue baking until cheese is melted!.
Cheesy Bake
12 large eggs
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 lb!. pork sausage
1/4 lb!. (4 oz!.) sliced fresh mushrooms
1 medium onion, chopped
2 medium tomatoes, chopped (about 1 cup)
2 cups KRAFT Shredded Cheddar Cheese
2 cups KRAFT Shredded Monterey Jack Cheese or KRAFT Shredded Mozzarella Cheese
PREHEAT oven to 400°F!. Beat eggs with sour cream with wire whisk until well blended!. Pour into greased 13x9-inch baking dish!. Bake 10 minutes or until egg mixture is softly set!. Meanwhile, cook sausage, mushrooms and onions in large skillet until sausage is cooked through, stirring occasionally!. Drain!.
REDUCE oven temperature to 325°F!. Spoon tomatoes over the baked egg layer; top with the sausage mixture!. Sprinkle with cheeses!.
BAKE an additional 30 minutes or until egg mixture is set in center!.
Morning Sausage Bake
2 Tbsp!. margarine
1 lb!. mushrooms, finely chopped
1 cup plain dry bread crumbs
1 pkg!. (16 oz!.) frozen LOUIS RICH Turkey Sausage, thawed
1 medium red or green bell pepper, chopped
3 Tbsp!. chopped fresh parsley
1/4 tsp!. ground red pepper (cayenne)
2 cartons (8 oz!. each) egg product
PREHEAT oven to 350°F!. Melt margarine in large nonstick skillet on medium-high heat!. Add mushrooms; cook and stir 10 min!. or until mushrooms are tender and moisture has evaporated!. Remove from heat; stir in bread crumbs!. Spoon into 13x9-inch baking dish sprayed with cooking spray; press firmly onto bottom of dish to form crust!.
ADD turkey sausage to skillet; cook on medium heat 12 min!. or until no longer pink, stirring frequently to break turkey sausage into small pieces!. Remove from heat!. Add bell peppers, parsley and ground red pepper; mix well!. Spread over crust; cover evenly with egg product!.
BAKE 25 min!. or until center is set!.
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"noodles and veggies"
It's very reasonable and so fast and easy with just some time for cutting up the veggies and boiling the noodles!.!.!.!.
You can give this recipe any ethnic flavor!.!.!.!.with different sauces and spices!.!.!.for example this is what we had for lunch today!.
1/2 to 3/4 head of green cabbage sliced thin!.!.!.depending on size and amount you need
1 medium carrot grated
1 small onion chopped
1 clove garlic minced
1 zucchini sliced
mushrooms sliced
1 small piece of fresh ginger sliced
peanut oil enough to coat pan
rice wine vinegar 2 tablespoons
1 tablespoon or more Hoisin sauce
soy sauce to taste
sesame seed oil 1 tablespoon
1/2 pound linguine pasta boiled and drained, I broke the pasta in half for easier eating!.!.!.!.before boiling it!.
while you are preparing the veWww@FoodAQ@Com
2 cups uncooked elbow macaroni
1/4 pound bacon
2 tablespoons butter
3 tablespoons flour
1 cup evaporated milk
salt and pepper to taste
1 teaspoon Worcestershire sauce
2 tablespoons grated onion
1 1/2 cups, about 6 ounces, shredded sharp Cheddar cheese
Preparation:
Cook macaroni in boiling salted water as package directs!. Drain the cooking liquid into a 2 cup measure!. If necessary, add more water to make 2 cups!. Fry bacon; remove to paper towels to drain!. Drain off all but 1 tablespoon of bacon fat; add 2 tablespoons butter!. Stir in flour!. Slowly stir in evaporated milk and 2 cups water!. Stirring constantly, bring mixture to the boiling point; season with salt, pepper, Worcestershire sauce, and onion!. Add cheese and continue to heat over low heat until cheese is melted!. Add cooked macaroni; mix well!. Serve with crumbled bacon on top!.
Macaroni and cheese recipe serves 4!.
now this one is one that I use myself and it is a hit - especially with my South Carolina boys!. I alter it a lil but thats up to you
Chicken and Dumplings Copyright 2001 Television Food Network, G!.P!. All rights reserved
Show: Food 911
Episode: Chicken & Dumplings/Scones Not Stones
Roasted Chicken:
1 (3-pound) whole chicken
Salt and freshly ground black pepper
4 ounces unsalted butter, softened
1 lemon, halved and juiced; halves reserved
1/4-cup fresh chopped herbs, such as thyme, parsley and rosemary
1 onion, halved
4 garlic cloves, smashed
Fresh whole herbs, such as rosemary, thyme and parsley sprigs
Preheat oven to 375 degrees F!. Remove the neck and giblets from the cavity of the chicken and discard!. Rinse the chicken under cold water, inside and out!. Pat dry thoroughly with paper towels!. Season the body and cavity of the chicken generously with salt and pepper!.
In a small bowl, mash together the butter, lemon juice, and chopped herbs!. Rub the herbed butter all over the chicken, as well as under the skin!. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor!. Tie the legs together with kitchen twine!. Place the chicken, breast side up, in a roasting pan fitted with a rack!. Roast for 1 hour until the meat is no longer pink!. When cool enough to handle, shred the meat, discarding the skin and set aside!. Reserve the bones for chicken stock!.
Chicken Stock:
2 tablespoons olive oil
2 carrots, cut in large chunks
2 celery stalks, cut in large chunks
1 onion, halved
1 garlic bulb, halved
Reserved chicken bones
2 quarts cold water
4 sprigs fresh parsley
4 sprigs fresh thyme
2 bay leaves
To prepare the stock, coat a large stockpot with olive oil and place over medium heat!. Add the vegetables and saute for 3 minutes!. Add the reserved chicken bones, water, and herbs; simmer for 1 hour!. Strain the stock to remove the solids and set aside!.
Dumplings:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
3/4 to 1 cup buttermilk
To prepare the dumplings: sift dry ingredients together in a large bowl!. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold!. Mix just until the dough comes together, the batter should be thick and cake-like!.
Supreme Sauce:
2 tablespoons butter
1 tablespoon oil
1 tablespoon flour
1/2 cup diced carrot
1/2 cup diced celery
3 cloves garlic, minced
2 bay leaves
1/4 cup flour
6 cups chicken stock
1/4 cup heavy cream
Freshly ground black pepper, for garnish
Chopped flat-leaf parsley, for garnish
To prepare Supreme Sauce: In a Dutch oven, melt butter and heat oil over medium heat!. Add carrot, celery, garlic, and bay leaves!. Saute until the vegetables are soft, about 5 minutes!. Stir in the flour to make a roux!. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste!. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition!.
Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes!. Stir in heavy cream!.
Fold the reserved shredded chicken into the sauce and bring up to a simmer!. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture!. The dumplings should cover the top of the sauce, but should not be touching or crowded!. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy!. Season with freshly cracked black pepper and garnish with chopped parsley before serving!.Www@FoodAQ@Com
1/4 pound bacon
2 tablespoons butter
3 tablespoons flour
1 cup evaporated milk
salt and pepper to taste
1 teaspoon Worcestershire sauce
2 tablespoons grated onion
1 1/2 cups, about 6 ounces, shredded sharp Cheddar cheese
Preparation:
Cook macaroni in boiling salted water as package directs!. Drain the cooking liquid into a 2 cup measure!. If necessary, add more water to make 2 cups!. Fry bacon; remove to paper towels to drain!. Drain off all but 1 tablespoon of bacon fat; add 2 tablespoons butter!. Stir in flour!. Slowly stir in evaporated milk and 2 cups water!. Stirring constantly, bring mixture to the boiling point; season with salt, pepper, Worcestershire sauce, and onion!. Add cheese and continue to heat over low heat until cheese is melted!. Add cooked macaroni; mix well!. Serve with crumbled bacon on top!.
Macaroni and cheese recipe serves 4!.
now this one is one that I use myself and it is a hit - especially with my South Carolina boys!. I alter it a lil but thats up to you
Chicken and Dumplings Copyright 2001 Television Food Network, G!.P!. All rights reserved
Show: Food 911
Episode: Chicken & Dumplings/Scones Not Stones
Roasted Chicken:
1 (3-pound) whole chicken
Salt and freshly ground black pepper
4 ounces unsalted butter, softened
1 lemon, halved and juiced; halves reserved
1/4-cup fresh chopped herbs, such as thyme, parsley and rosemary
1 onion, halved
4 garlic cloves, smashed
Fresh whole herbs, such as rosemary, thyme and parsley sprigs
Preheat oven to 375 degrees F!. Remove the neck and giblets from the cavity of the chicken and discard!. Rinse the chicken under cold water, inside and out!. Pat dry thoroughly with paper towels!. Season the body and cavity of the chicken generously with salt and pepper!.
In a small bowl, mash together the butter, lemon juice, and chopped herbs!. Rub the herbed butter all over the chicken, as well as under the skin!. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor!. Tie the legs together with kitchen twine!. Place the chicken, breast side up, in a roasting pan fitted with a rack!. Roast for 1 hour until the meat is no longer pink!. When cool enough to handle, shred the meat, discarding the skin and set aside!. Reserve the bones for chicken stock!.
Chicken Stock:
2 tablespoons olive oil
2 carrots, cut in large chunks
2 celery stalks, cut in large chunks
1 onion, halved
1 garlic bulb, halved
Reserved chicken bones
2 quarts cold water
4 sprigs fresh parsley
4 sprigs fresh thyme
2 bay leaves
To prepare the stock, coat a large stockpot with olive oil and place over medium heat!. Add the vegetables and saute for 3 minutes!. Add the reserved chicken bones, water, and herbs; simmer for 1 hour!. Strain the stock to remove the solids and set aside!.
Dumplings:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
3/4 to 1 cup buttermilk
To prepare the dumplings: sift dry ingredients together in a large bowl!. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold!. Mix just until the dough comes together, the batter should be thick and cake-like!.
Supreme Sauce:
2 tablespoons butter
1 tablespoon oil
1 tablespoon flour
1/2 cup diced carrot
1/2 cup diced celery
3 cloves garlic, minced
2 bay leaves
1/4 cup flour
6 cups chicken stock
1/4 cup heavy cream
Freshly ground black pepper, for garnish
Chopped flat-leaf parsley, for garnish
To prepare Supreme Sauce: In a Dutch oven, melt butter and heat oil over medium heat!. Add carrot, celery, garlic, and bay leaves!. Saute until the vegetables are soft, about 5 minutes!. Stir in the flour to make a roux!. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste!. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition!.
Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes!. Stir in heavy cream!.
Fold the reserved shredded chicken into the sauce and bring up to a simmer!. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture!. The dumplings should cover the top of the sauce, but should not be touching or crowded!. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy!. Season with freshly cracked black pepper and garnish with chopped parsley before serving!.Www@FoodAQ@Com