Archive for June, 2007

Slow-Cooker Beef Barley Soup

Posted on June 29, 2007. Filed under: Beef, Slow-Cooker, Soups |

Originally posted in Family Corner What’s for Dinner, February 2007 by:  cau

Beef Barley Soup
2 lbs. grd beef
2 medium onions, chopped
1/2 cup celery
3 cups water
2 cans beef broth
1 cup quick cooking barley
2 cans(14 1/2 onces) of chopped tomatoes
2 teaspoons Worchester sauce
1 teaspoon salt
1 teaspoon basil
In dutch oven cook beef,onions, celery until meat is no longer pink, drain. Stir in water & broth and bring to a boil. Reduce heat and add barley. Cover and simmer for 10-20 minutes until barley is tender.Stir in remain ingredients & heat through

Colleen’s touch
I often use a round steak instead ( dh likes it better)
I always add chopped or grated carrots
I cook the barley seperate as it is like noodles in that it eats up the broth.
I cook it in my slow cooker.

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Maple Syrup Baked Beans

Posted on June 29, 2007. Filed under: Side Dish, Slow-Cooker |

Maple Syrup Baked Beans

3 1/2 cups dry white navy beans
1/2 cup onions
1/2 cup maple syrup
1 tsp salt
1/2 cup ketchup
1 tsp mustard
1/2 cup brown sugar

Soak beans for about 8 hours. Drain. Mix
everything in a crock pot. Cover to top
with water. Cook 6 to 8 hours; stir occasionally.
If too dry add a little more ketchup and maple
syrup. Enjoy.

Source: Debknechtel from Family Corner

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Skillet Chicken Risotto

Posted on June 29, 2007. Filed under: Chicken, Reviewed |

skillet chicken risotto

1 &1/2 cups, uncooked rice
1 (10 & 3/4 oz) can cream of mushroom soup
3 & 1/3 cups water
2 Tbs butter
1/4 tsp salt
1/4 tsp pepper
2 cups cooked chicken chunks
1 pkg (16 oz) frozen mixed veggies, thawed
1 cup shredded cheddar cheese

In nonstick skillet, melt butter over med heat. Add rice, water, undiluted soup, chicken, salt and pepper, boil. Stir several times and cover. Over low heat, cook until rice is tender (25 minutes). Stir in thawed veggies. Sprinkle with cheese. Cover. Heat until cheese is melted. 10 min.

Review:  Disappointing.  It had a great risotto texture but was very bland.  I’ll probably not bother making it again.  It wasn’t very quick to prepare, and wasn’t worth the wait.

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Spice Glazed Chicken

Posted on June 25, 2007. Filed under: Chicken, Main Dish, Reviewed |

Spice Glazed Chicken

1 pound boneless skinless chicken breasts
1/4 cup ketchup
1 tablespoons plus 1 teaspoon vinegar
3/4 teaspoon dry mustard
1 bay leaf
1/4 cup water
2 tablespoons plus 2 teaspoons vegetable oil
1 teaspoon Worcestershire sauce
8 teaspoons sugar
2 teaspoons minced garlic
1 teaspoon ground ginger
1 cup thinly sliced onion, separated into rings after measuring

Preheat oven to 350F. Place chicken in a shallow baking pan that has been sprayed with nonstick cooking spray. In a small saucepan, combine remaining ingredients. Bring to a boil over medium-low heat. Boil 2 minutes, stirring frequently. Baste chicken with a little of the sauce, leaving the onions in the saucepan. Back chicken 1 hour, uncovered, basting frequently with sauce while baking. During the last 20 minutes of baking, arrange onion rings over chicken. Serve any remaining sauce with the cooked chicken.

REVIEW:  I will definitely make this again!  But next time, no oil (or VERY little).  I cooked it in the 6-qt Nesco at 300 for about 35 minutes.  Everyone but Middle Sister liked this a lot.  The sauce had a fabulous flavor (and aroma!)  But there wasn’t a “glaze”–the sauce stayed too thin.  Maybe leaving out the oil will help.


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Glazed Pork Tenderloin

Posted on June 25, 2007. Filed under: Main Dish, Pork |

Glazed Pork Tenderloin

1/4 tsp. salt
1/4 tsp. pepper
1 pork tenderloin (l lb.)
2 sprigs fresh rosemary
1/2 c. pineapple preserves
1 tablespoon prepared horseradish

Combine salt and pepper; rub over pork. Place in a 13×9″ baking pan
coated with nonstick cooking spray. Place one sprig of rosemary under
the pork and one on top. Bake, uncovered at 425 for 10 minutes.

Meanwhile in a saucepan, heat preserves and horseradish until preserves
are melted; stir until blended. Remove top rosemary sprig. Brush pork
with 1/4 c. pineapple sauce. Bake 10-20 minutes longer until meat
thermometer reads 160. Let stand for 5 minutes before slicing. Serve
with remaining sauce.

4 servings


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Cashew Lime Chicken (Quick Fix Meals)

Posted on June 25, 2007. Filed under: Asian, Chicken, Main Dish, Quick & Easy, Reviewed |

(From Quick Fix Meals by Robin Miller)

1 cup rice, cooked
1 tsp peanut oil
1 tbsp peeled and minced ginger
3 cloves garlic, minced
1 1/4 lbs chicken, in bitesized pieces
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups chicken broth
1/4 cup hoisin sauce
1 tbsp lime juice
1 tsp finely grated lime zest
1 cup cashew pieces

Heat oil over medium-high heat. Add ginger and garlic and cook, stirring, one minute.
Add chicken and cook until browned on all sides, about 5 minutes.
Add salt and pepper and stir.
Add broth, hoisin, and lime, stir and bring to simmer.
Partially cover the man and simmer until chicken is cooked through and sauce slightly thickens, about 8-10 minutes.

*You can cool this and refrigerate up to three days.

Serve chicken over rice and top with cashews.

NOTE:  Sauce never did thicken up.  Next time add a cornstarch slurry.

Cooks faster than the rice!  Great quick dinner.

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Korean Barbecue Chicken Marinade

Posted on June 25, 2007. Filed under: Asian, Chicken |

INGREDIENTS
1 cup white sugar
1 cup soy sauce
1 cup water
1 teaspoon onion powder
1 teaspoon ground ginger
1 tablespoon lemon juice (optional)
4 teaspoons hot chile paste (optional)

DIRECTIONS
1. In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.
2. Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.

Korean BBQ Chicken Marinade
found on Allrecipes.com

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Galinha Piri Piri

Posted on June 25, 2007. Filed under: Chicken, Main Dish |

Galinha Piri Piri

2 tablespoons grated fresh lemon rind
3 tablespoons lemon juice
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons hot pepper flakes
1/2 teaspoon salt
2 (1 kg) lbs chicken pieces

1. In large glass bowl, combine all ingredients except chicken; mix well.

2. Add chicken, turning to coat.

3. Cover and refrigerate for 4 hours, turning occasionally; can be refrigerated for up to 24 hours if you want to make it ahead.

4. Reserving marinade, place chicken, skin side down, on a greased grill over medium heat; close lid and cook for 10 minutes.

5. Turn and brush with marinade; cook for 30 to 40 minutes or until juices run clear when chicken is pierced.

6. For a less spicy version, replace above marinade with Portuguese Paprika Marinade: 1/3 cup dry white wine, 1 tsp grated lemon rind, 3 tbsp lemon juice, 2 tbsp tomato paste, 1 tbsp olive oil, 1/2 tsp paprika, 1/4 tsp salt, 1/4 tsp hot pepper sauce, and 2 cloves of garlic, minced.


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Cinnamon Butter Spread

Posted on June 25, 2007. Filed under: Breakfast, Brunch, Spreads |

Cinnamon Butter Spread

1 cup butter, softened

2 cups confectioners sugar

3 tablespoons ground cinnamon

  1. Combine the ingredients and mix well with an electric mixture.
  2. Spread on toast, pancakes, waffles, biscuits, scones or as you desire. Store covered in refrigerator.

Makes about 2 1/2 cups.


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Apple and Poppy Seed Slaw: Kitchen Madonna

Posted on June 25, 2007. Filed under: Lunch, Salads, Side Dish, Vegetables |

8 cups shredded green cabbage (about 1 small head)
3 medium carrots, peeled, coarsely grated (about 2 1/2 cups)
3 medium Granny Smith apples, peeled, cored, coarsely grated
4 green onions, thinly sliced
2 tablespoons apple cider vinegar
2/3 cup sour cream
1/2 cup mayonnaise
1/4 cup frozen apple juice concentrate, thawed
2 tablespoons poppy seeds

Mix cabbage, carrots, apples, and green onions in large bowl. Add vinegar and toss to coat.
Whisk sour cream, mayonnaise, apple juice concentrate and poppy seeds in medium bowl to blend. Add to cabbage mixture and toss to blend. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour. This can be made 1 day ahead. Keep refrigerated. Toss to blend before serving.

Source

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    My collection of recipes that I haven’t yet tried! I’m buried under paper here….

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