Recipes! Recipes! Recipes!

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Paris_Blues

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Guys,

Since we’re a family in Christ, why not share and exchange recipes?

Here’s a good one:

**Mexicali Chicken and Cheese Sandwiches
**http://www.verybestbaby.com/images/dot.gif
(Makes 5 servings)

PREP TIME: 10 minutes

COOK TIME: 6 minutes

2 1/4 cups (12 ounces) cooked, shredded chicken breast

1 can (4 ounces) diced green chiles

1/2 cup ketchup

1/4 cup water

3/4 teaspoon chili powder

5 Kaiser rolls, split and toasted

1/2 cup (2 ounces) shredded Monterey Jack cheese

PREHEAT oven to broil.

COMBINE chicken, chiles, ketchup, water, and chili powder in medium saucepan. Cook over medium-high heat just until bubbly. Reduce heat to low; cover. Cook for 5 minutes to blend flavors.

SPOON warm chicken mixture onto 5 roll bottoms. Sprinkle evenly with cheese; place on baking sheet. Broil for 1 to 2 minutes or until cheese is melted. Place roll tops on sandwiches; serve.

recipe from
 
Here’s a tip for beer lovers. Marinade your steaks in beer overnight. It gives them just a hint of beery goodness, and does a great job of tenderizing them.
 
I got this book while at the checkout counter at the grocery store (I know, saving money, not supposed to impulse buyy but…) it is called 44 meals for Under $10…some of the meals are so good…

Here’s my fav…so far…

Flavourful Meat Loaf
1 medium carrot, shredded
1/4 cup chopped onion
2 tbs soy sauce
1 tsp tomato paste
2 garlic cloves, minced
1/4 tsp ground ginger
1/8 tsp crushed red pepper flakes
pepper to taste
1/2 lb. ground pork
1/2 lb. ground beef
  1. In a bowl, combine the first 8 ingredients. Crumble pork and beef over mixture and mix well (don’t squish the meat, leaves the fat in tact and gives it more flavour). Shape into a loaf in an ungreased shallow baking pan.
  2. Bake @ 350 (I think this is Farenheit) for 45-50 minutes or until meat is no longer pink and meat thermometer reads 160; drain grease. Let stand for 10 minutes before slicing.
Serve with…
Noodles Florentine
5 cups uncooked medium egg noodles
2 tbs butter
2 tbs all-purpose flour
1 cup milk
1 pkg (10 ounce) frozen chopped spinach, thawed and well drained
1/4 tsp ground nutmeg
salt and pepper to taste
1 cup (4 ounces) shredded swiss or mozzerella cheese
  1. In a large saucepan, cook the noodles in water until tender. In another sausepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in spinach and nutmeg, salt and pepper.
  2. Drain noodles. Add to spinach mic; toss gently to coat. Transfer to a greased shallow 2-qt backing dish; sprinkle with cheese. Cover and bake @ 350 for 20 minutes until heated through.
Both yeilds for servings!!! There is a dessert as well, but I don’t want to type it right now… The cost it gives for both dishes AND the dessert is $5.52!!! Can’t beat it!!!
 
Saltine Toffee

INGREDIENTS:

4 ounces saltine crackers* (or enough to cover cookie sheet)
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
3/4 cup chopped nuts, if desired

Line cookie sheet with non-stick foil or foil sprayed with Pam. (turn up edges to make a lip so the goo doesn’t run over into oven!) Place saltine crackers in single layer on cookie sheet. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely. Bake in preheated 400 degrees F oven for 5 to 6 minutes. Remove from oven and immediately sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

*(I’ve also seen variations of this recipe with graham crackers and matzoh crackers. You can also vary the types of chips used!)
 
Ok…got another one that I just tried. My husband and I spend so much on snackfood that is really unhealthy and expensive so I tried this recipe and it’s really good!!

Roasted Chickpeas

1 Preheat oven to 450. Drain and rinse 2 cans of chickpeas; pat dry with paper towel. Transfer to rimmed baking sheet; toss with 3 tbs olive oil to coat. Spread in single layer; roast until deep brown and crispy, tossing occasionally, 35-40 minutes.
  1. Sprinkle with 1 1/2 tsp coarse salt and 1 tsp of paprika (or chili or cajon seasoning whichever you prefer); roast for 2-3 minutes more. Cool completely on a paper-towel lined plate. Store in airtight container at room temperature up to 2 days.
 
Here’s an excellent salad recipe, a blend of the old vinegar-bacon salad and sweet-and-sour dressing. This is a good substantial salad to have with barbecue, or any type of beef dish:

Fireman’s Salad

5 egg yolks, beaten
1/2 lb diced, fried, and drained bacon–reserve 2 TBSP drippings
1/2 c. white vinegar (I sometimes use cider vinegar)
generous 1/2 c. white sugar
1/4 c. water

Spinach or other salad greens in any combination, cleaned and dried.

Mix together the reserved bacon drippings, vinegar, water, and sugar. Bring to a boil.

Proof the eggs by adding some of the hot vinegar mixture to the yolks, blend together. Return the yolk-vinegar mixture to the pan. Cook until thickend and until the mixture begins to turn clear.

Remove from heat. Add the bacon bits to the dressing. Can be served hot over spinach and other salad greens for a wilted salad, or allow to cool to lukewarm before serving over spinach or salad greens. Diced green onions and chopped hard cooked eggs can be added.
 
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Trelow:
Here’s a tip for beer lovers. Marinade your steaks in beer overnight. It gives them just a hint of beery goodness, and does a great job of tenderizing them.
Click to expand...
Mmmm Beer…(Homer Simpson Drool)
 
Another cookie alternative that goes fast at church functions:

Chocolate Peanut Butter Bars

1 1/2 cups crushed graham cracker crumbs
1 lb. confectioner’s sugar
1 1/2 cups peanut butter
1 cup butter, melted
12 oz. milk chocolate chips

Combine graham cracker crumbs, sugar and peanut butter, mixing well. Blend in melted butter until combined. Press mixture evenly into a 9 x 13 inch pan. Melt chocolate chips in microwave or in double boiler. Spread over peanut butter mixture. Chill until** just set** and cut into bars.

Makes 36
 
Word of advice (got this from a friend who learned the hard way…)

Okay, you know those “Chick-Can” devices they sell in the stores that holds a can of beer (or soda… I hear Dr. Pepper works well, but I digress…) inside a whole chicken while it’s being grilled, to enhance the flavor? Please remember…

OPEN THE CAN!!!

Should you decide NOT to follow that advice (which is included with the instructions but this is one of those devices that looks so simple people just rip off the cardboard and pitch the directions while muttering, “How hard can this be? Who needs directions?”), it is suggested that people stay clear of the immediate area… exploding chicken can be VERY hot and the liquid within the now-defunct can can be boiling.

The rest I leave to your imagination!

BlueRose
 
I’m into easy but good. Here’s a fun way to make a sandwich which impresses, tastes good and doesn’t fall apart in the picnic basket.

1 container Grand Biscuits
Cheese
Favorite luncheon meats
Favorite condiments

Separate biscuits & flatten. Place luncheon meat, cheese, & condiments on the biscuit and fold over. Pinch the edges closed. Bake for 10-12 minutes.

Servings: 4-8 depending on appetites
Your time: 10-15 minutes
 
Black Bean Salad

one can black beans, drained and rinsed well
1/2 red onion, peeled and diced fine
1 jar pimentos, including the oil they come in
1/2 green pepper, diced
1 finely minced garlic clove
1 tsp dry parsley (better with 1 T fresh chopped - use cilantro if you like the flavor, it is actually preferred)
1/8 tsp ground cumin seed
1/4 tsp celery seed
1/8 tsp red & black pepper seasoning
1/2 tsp italian seasoning or oregano
1/4 C olive oil
1/4 C balsamic vinegar

mix, put in covered container and chill

this is mean to accompany spicier foods, so go easy on the red pepper and cumino

Power Slaw
6 C shredded green cabbage
1 C shredded red cabbage
1/4 C each diced celery, green pepper, sweet onion
finely chopped parsley to equal about 1/4 C
2 grated carrots
1/4 C chopped walnuts
1/3 C cran raisins (dried cranberries)
1 C marzetti slaw dressing
1 T apple cider vinegar
1/4 tsp celery seed

put cabbage in a colander, salt lightly, pour boiling water over it, stir and allow to drain thoroughly (put a plate sized to fit inside the colander on top of the cabbage, put a couple of soup cans on top to weight it down while it drains for an hour.)
when the cabbage is drained, combine in a mixing bowl with all the other ingrediants and stir to combine.
Chill and serve.
 
A kids favorite: Hot Dog Casserole

2 c. uncooked elbow noodles
5-6 slices of american cheese
dash of pepper
5 sliced hot dogs
1/2c. frozen peas
1/2 c. chopped onions

Cook the noodles. Saute the onions and place in a 2 qt. baking dish. Add hotdogs, peas, cooked noodles, and cheese. Stir until mixed. Add milk to cover the bottom. Sprinkle pepper on top. Cover and cook for 45 minutes, stirring after 20 minutes, at 350 degrees.

EASY: Apple Turnovers

1pkg. of creasent rolls
1 apple slices in small (about) 1" pieces)
cinnamon
sugar

Open the creasent rolls and seperate them. Sprinkle cinnamon and sugar on each one. Add your apples. Seal by folding up the sides. Sprinkle some sugar on the top. Bake until golden brown (about 10 min.) at 375 degrees.

Peace,
Jen
 
40.png
Trelow:
Here’s a tip for beer lovers. Marinade your steaks in beer overnight. It gives them just a hint of beery goodness, and does a great job of tenderizing them.
Click to expand...
Will cheapo beer like “Bud” or something work? I can’t see wasting a Guinness or a fine microbrew on a marinade.:tsktsk: Thanks for the tip, gotta try this one!

Peace.
 
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