Archive for August, 2007

Breakfast Burritos and Sausage Biscuits

Posted on August 27, 2007. Filed under: Breakfast |

For the burritos: I just make scrambled eggs with bacon bits in them and top with cheese when they’re done. Spoon a couple spoonfuls onto a large flour tortilla and roll up. I wrap these individually in plastic wrap and put into a big freezer bag that way they don’t stick together. To reheat: put in microwave for about 45 seconds. Everyone’s microwaves are different, so you just kind of watch it the first time.

Sausage-egg-cheese biscuits: I use the large “Grand’s-type” biscuits, baked, cooled and split in two. Make sausage patties, (1 lb. roll will make 8 patties), make scrambled eggs, but instead of making them “scrambled” don’t stir as much, so they are more “omelet-like”. Then you can cut them in about 8 pieces. I layer a sausage patty, egg and top with a half slice of cheese, between the two biscuit halves. I wrap these individually too. For reheating: same as for burrito’s — about 45 seconds to 1 minute. More or less depending on your microwave.

Source: Cook4fun at Family Corner

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Chicken with Paprika Sauce

Posted on August 26, 2007. Filed under: Chicken |

Chicken With Paprika Sauce
serves 6

4 boneless, skinless chicken breast halves, cut crosswise into 1-/2 inch strips
2 T sweet paprika
salt and pepper
3 T butter
1 onion, finely chopped
4 plum tomatoes, cut into 1/2 inch dice
½ cup sour cream
cooked egg noodles

In a medium bowl, toss chicken with 1 T. paprika, 1-1/2 t. salt and 1/4 t. pepper.
Heat 2 T. butter in a large skillet, over medium-high heat.
Add chicken, tossing occasionally, until opaque throughout, 4 to 5 minutes.
Transfer to a plate. Heat remaining T. butter in same skillet over medium heat.
Add onion, cook, stirring and scraping up bits from bottom of pan, until onion is softened, 5 to 6 minutes. Add remaining paprika, and cook, stirring, for 30 seconds. Add tomatoes and 3/4 c. water; cook until saucy, 4 to 5 minutes. Return chicken (and any juices) to skillet. Stir in sour cream and cook just until heated through (do not boil). Taste and adjust seasoning.
Serve over egg noodles.


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Chili Casserole

Posted on August 24, 2007. Filed under: Beef, Casseroles, Pasta |

1 lb ground beef
1/2 cup chopped onion
1 can (15-1/2 oz) kidney beans, rinsed/drained
1 can (15 oz) tomato sauce
1 can (14-1/2 oz) stewed tomatoes
1/4 teaspoon garlic powder
1/4 tsp pepper
2 cups cooked noodles
8 oz shredded cheese–your choice

In a skillet, brown beef and onion; drain. Stir in beans, tomato sauce, tomatoes, garlic powder, salt and pepper. Cover and simmer for 5 minutes. Stir in noodles. Place in greased 9×13 pan. Top with shredded cheese. Bake in a 350 degree oven for 30-40 minutes or until heated through and cheese is melted.

Source:  futureteacher @ Family Corner

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Vegetable Rice

Posted on August 20, 2007. Filed under: Side Dish |

2 cups of rice

2 grated carrots

1/2 a small cabbage finely chopped (I left this out)

1 cup chopped parsley

1 cup finely chopped celery

1 large green pepper finely chopped

2 cloves of garlic, minced

1 crushed chicken cube

1 1/2 packet sazon (this is a season by Goya that can be found with international foods, it also adds color to your rice)

1/4 cup oil

Cook rice as you normally would. In a sauce pan pour the oil and when it is hot at the veggies and chicken cube. Saute them for barely a minute. Add the veggies to the rice and mix. Add the sazon (more or less to your liking) and mix again.

Source: Cheerful Thoughts

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Szechuan Chicken

Posted on August 20, 2007. Filed under: Asian, Chicken |

Szechuan Chicken  szechuan-chicken.jpg

1 tbsp oil
1 tbsp sesame oil
2 chicken breasts, boneless and skinless, cut into 1″ cubes
2 tbsp cornstarch
3 cloves garlic, minced
1/4 cup soy sauce
1 tbsp rice wine vinegar
1/2 red bell pepper, julienned
1 carrot, julienned
1 small zucchini, julienned
1/4 cup chicken broth
1 tbsp light brown sugar
1 bunch scallions, cut diagonally in 1″ pieces
Hot cooked rice

Heat the oils in a wok over high heat. Toss the cubed chicken breast in a bowl with the cornstarch to coat. Add the chicken and minced garlic to the wok and stir fry till the chicken is lightly browned. Add the remaining ingredients except the scallions. Cover and cook for three minutes. Add the scallions. Cover and cook for two more minutes. Serve with hot cooked rice.

UPDATE:  Tried this one on Aug. 21.  It was pretty good, but there wasn’t any “zing” to it.  I generally like my stir-fry to have more spice.

Go to source: – Ideas for chicken?

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Syrian Green Beans

Posted on August 6, 2007. Filed under: Vegetables |


  • 1 (16 ounce) package frozen cut green beans
  • 1/4 cup extra virgin olive oil
  • salt to taste
  • 1 clove garlic, minced
  • 1/4 cup chopped fresh cilantro


  1. Place the green beans into a large pot, and drizzle with olive oil. Season with salt to taste, and put the lid on the pot. Cook over medium-high heat, stirring occasionally, until beans are cooked to your desired doneness. Syrians like it cooked until the green beans are turning brownish in color. The idea is not to saute them, but to let them steam in the moisture released by the ice crystals.
  2. Add cilantro and garlic to the beans, and continue to cook just until the cilantro has started to wilt. Eat as a main course by scooping up with warm pita bread or serve as a side dish.


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Spicy Orange Chicken

Posted on August 6, 2007. Filed under: Asian, Chicken, Main Dish |

“Spicy” Orange Chicken

  • 2 oranges
  • 1/4 C mild-flavored molasses
  • 1 TBSP soy sauce
  • 2 TSP cornstarch
  • 3/4 C all-purpose flour
  • 1/2 TSP salt
  • 1/4 TSP baking powder
  • 3/4 C water
  • 1 lb boneless, skinless chicken thighs, cut into 1 inch pieces
  • 3 C vegetable oil, for frying
  • 1 TSP chili oil (if using chili sauce substitute 2 TBSP)
  • 4 whole dried chili peppers
  • 2 cloves garlic, minced
  • 1 1/2 TSP finely chopped fresh ginger
  • Hot cooked rice or stir fry noodles

Remove 1/2 inch wide strips of peel from 1 orange with a vegetable peeler. Slice peel into 1 inch pieces; set aside (remove the COLORED portion of skin only, the white pith has a bitter taste).

Juice oranges to measure 1/2 C juice. Combine juice, molasses, soy sauce, and cornstarch in a small bowl; set aside.

Combine flour, salt and baking powder in a medium bowl. Whisk in water to form a smooth batter. Add chicken and mix well.

Heat 3C vegetable oil in wok over medium-high heat until oil registers 375. Shake off excess batter from one-third of chicken; carefully add chicken to wok.

Cook about 4 minutes or until chicken is golden brown and no longer pink in center, stirring occasionally to break up pieces with spoon. Remove chicken with slotted spoon to tray lined with paper towels; drain. Repeat 2 more times with remaining chicken (make sure oil stays hot between batches).

Pour off all oil from wok. Reheat wok over medium-high heat until hot; add chili oil (or chili sauce). Add orange peel, died chili peppers, garlic and ginger; stir fry 30 seconds to 1 minute or until fragrant.

Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens. Return chicken to wok; mix well. Transfer to serving plater and serve over rice or noodles.

recipe from Chinese Favorites, 37530 no. 78, Best Recipes


Update August 15:  We tried this tonight and it was fabulous!  Next time, though, I’ll probably just flour the chicken instead of using batter, fry in much less oil, and then go to the sauce step.  I’ve always got to find a way to “lazy up” a recipe!  This just seemed very work-intensive.

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


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