3 T olive oil
1/2 cup fresh or frozen Sofrito - recipe in blog under seasonings/sauces
1 packet Sazon Goya - con culantro y achiote (can be found in latin markets. orange box)
1 T salt
3/4 can tomato sauce
1 can gandules w/water (also found in latin markets)
4 cups rice
5 cups water
coat bottom of large caldero (pot) with olive oil. add sofrito, tomato sauce, fry up for a few minutes to combine. add gandules with water from can, and rice, salt, and water. Bring to boil. then turn on low, cover and simmer for 20 min. making sure to keep the lid tight.
Sunday, November 29, 2009
Thursday, November 12, 2009
Broiled Asparagus
This recipe is super easy and a nice twist for asparagus - my favorite veggie. It comes out tender on the inside and kind of crispy on the ends - yum!
1 bunch of asparagus
olive oil
salt
pepper
heat oven to broil. Arrange aparagus on a cookie sheet..ends pre cut. drizzle with olive oil and sprinkle with salt and pepper. Broil for aout 10 minutes...checking often to prevent burn.
1 bunch of asparagus
olive oil
salt
pepper
heat oven to broil. Arrange aparagus on a cookie sheet..ends pre cut. drizzle with olive oil and sprinkle with salt and pepper. Broil for aout 10 minutes...checking often to prevent burn.
Sticky Carrot Pudding
So...I've been bugging my mom to send me her recipe for carrot pudding..it's a family recipe and is devine..she has procrastinated beyond belief..like a few years. So I decided to look for a similiar recipe and I found this one. although it doesn't compare to my moms, it was really good in a different sort of way...almost closer to carrot cake and the toffee sauce was incredilble ..I might have to substitute the sauce out for my moms.
1 stick (8 tablespoons) unsalted butter, softened
2/3 cup raisins
1/2 cup boiling hot water
2 cups flour
1 teaspoon salt
1 teasoon ground cinnamon
1/2 teaspoon cardamon
1/2 teaspoon pepper
1 cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract
1 1/4 cup finely grated carrots
1/3 cup nuts (whatever you have on hand)
Preheat oven to 350. lightly butter 8 ramekins
soak rasins in hot water until plump, about 15 min, drain. Whisk together flour, salt, cinnamon, cardamom, and pepper, set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 2 min. Mix in eggs, 1 at a time. Mix in vanilla, Reduce speed to low. Mix in flour mixture. Mix in carrots, nuts and raisins. Pour into ramekins filling to 3/4 full. Bake on a baking sheet until just set, about 30 min. Transfer ramekins to wire rack and let cool slightly, turn puddings into dishes. top with toffee sauce.....
Toffee Sauce:
1 stick unsalted butter
1 vanilla bean
2 cups heavy cream
2 cups packed dark brown sugar
1/2 teaspoon salt
melt butter in med saucepan over med heat. open and scrape vanilla seeds out of bean. add seeds, add bean, . Whisk in cream, sugar and salt. Bring to a boi, reduce heat to med-low. simmer stirring occaisionally, until mixture is thickened, about 5 min.
1 stick (8 tablespoons) unsalted butter, softened
2/3 cup raisins
1/2 cup boiling hot water
2 cups flour
1 teaspoon salt
1 teasoon ground cinnamon
1/2 teaspoon cardamon
1/2 teaspoon pepper
1 cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract
1 1/4 cup finely grated carrots
1/3 cup nuts (whatever you have on hand)
Preheat oven to 350. lightly butter 8 ramekins
soak rasins in hot water until plump, about 15 min, drain. Whisk together flour, salt, cinnamon, cardamom, and pepper, set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 2 min. Mix in eggs, 1 at a time. Mix in vanilla, Reduce speed to low. Mix in flour mixture. Mix in carrots, nuts and raisins. Pour into ramekins filling to 3/4 full. Bake on a baking sheet until just set, about 30 min. Transfer ramekins to wire rack and let cool slightly, turn puddings into dishes. top with toffee sauce.....
Toffee Sauce:
1 stick unsalted butter
1 vanilla bean
2 cups heavy cream
2 cups packed dark brown sugar
1/2 teaspoon salt
melt butter in med saucepan over med heat. open and scrape vanilla seeds out of bean. add seeds, add bean, . Whisk in cream, sugar and salt. Bring to a boi, reduce heat to med-low. simmer stirring occaisionally, until mixture is thickened, about 5 min.
Wednesday, September 30, 2009
Chicken Noodle Soup
The home made noodles make this recipe extra special. My kids always request this soup when they are sick. Sometimes I will throw in a fresh herb if I have it on hand. i.e. cilantro, tarragon, or basil, etc.
Chicken Pieces - or 1 cut up chicken
water (6 to 8 cups)
salt
pepper
2 cloves garlic minced
1-1/2 cup chopped onion
1-1/2 cup chopped Celery
1 -1/2 cup chopped potatoes
1 - 1/2 cup chopped carrots
home made noodles (recipe follows)
Place chicken pieces in water in al large kettle to create broth and cook chicken. add teasppon salt. Remove chicken when cooked, let cool, then debone and remove meat. To water, skim fat off top if desired. then add veggies and let cook. Add noodles, then Add chicken back in pot, salt and pepper to taste, and let simmer till noodles get fluffy. serve with garlic bread or crackers.
Home made noodles:
2 cups flour
3 egg yolks
1 egg
2 teaspoons salt
1/4 to 1/2 cup water
I use my kitchen-aid for this recipe. but I have done it by hand as well
kitchen aid - use kneading arm. put flour in bowl, make well in center - put yolks, egg and salt in well. Turn on knead on med high till mixed thouroughly, then add water a tablespoon at a time till ball is formed. then knead 10 more minutes. let rest. Roll dough out on floured surface and cut noodles. Dry about 2 hours. (sometimes i dont have time to let them dry and it still works fine)
By hand - measure flour into bowl, make well in center, and yolks, egg and salt in well, mix by hand until thouroughly mixed, and water tablespoon at a time till ball is formed. roll dough onto floured surface. Knead until smooth and elastic. let rest 10 min. Roll dough, cut into noodles and dry about 2 hours. (sometimes i dont have time to let them dry and it still works fine)
Chicken Pieces - or 1 cut up chicken
water (6 to 8 cups)
salt
pepper
2 cloves garlic minced
1-1/2 cup chopped onion
1-1/2 cup chopped Celery
1 -1/2 cup chopped potatoes
1 - 1/2 cup chopped carrots
home made noodles (recipe follows)
Place chicken pieces in water in al large kettle to create broth and cook chicken. add teasppon salt. Remove chicken when cooked, let cool, then debone and remove meat. To water, skim fat off top if desired. then add veggies and let cook. Add noodles, then Add chicken back in pot, salt and pepper to taste, and let simmer till noodles get fluffy. serve with garlic bread or crackers.
Home made noodles:
2 cups flour
3 egg yolks
1 egg
2 teaspoons salt
1/4 to 1/2 cup water
I use my kitchen-aid for this recipe. but I have done it by hand as well
kitchen aid - use kneading arm. put flour in bowl, make well in center - put yolks, egg and salt in well. Turn on knead on med high till mixed thouroughly, then add water a tablespoon at a time till ball is formed. then knead 10 more minutes. let rest. Roll dough out on floured surface and cut noodles. Dry about 2 hours. (sometimes i dont have time to let them dry and it still works fine)
By hand - measure flour into bowl, make well in center, and yolks, egg and salt in well, mix by hand until thouroughly mixed, and water tablespoon at a time till ball is formed. roll dough onto floured surface. Knead until smooth and elastic. let rest 10 min. Roll dough, cut into noodles and dry about 2 hours. (sometimes i dont have time to let them dry and it still works fine)
Wednesday, September 9, 2009
Lemon butter Green Beans
From "60 minute gourmet". I cook these often
1/2 pound tender, very fresh green beans
3 tablespoons butter
2 tablespoons chopped parsley
Juice of a lemon
salt and pepper
Cut off and discard the tips of the beans, Drop them into boling salted water and return to boil. Simmer about 7 minutes until crisp tender. Do not overcook. Drain.
sprinkle with salt, pepper, butter, parlsey and lemon juice. toss well and serve hot
1/2 pound tender, very fresh green beans
3 tablespoons butter
2 tablespoons chopped parsley
Juice of a lemon
salt and pepper
Cut off and discard the tips of the beans, Drop them into boling salted water and return to boil. Simmer about 7 minutes until crisp tender. Do not overcook. Drain.
sprinkle with salt, pepper, butter, parlsey and lemon juice. toss well and serve hot
Turmeric rice
This rice is specific to go along side Tarragon chicken. It's not much by itself, but yummy with the Tarragon chicken sauce. I usually double the recipe
2 Tablespoons butter
2 Tablespoons finely minced onion
1 clove garlic minced
1 cup rice
1 tablespoon powdered Turmeric
1-1/2 cups chicken broth
1 bay leaf
Melt half of butter in sauce pan and add onion and garlic. cook until wilted and add rice and turmeric to coat. Add broth and bay leaf and bring to a boil. Cover, lower heat and cook exactly 17 minutes. uncover and stir in remaining butter.
2 Tablespoons butter
2 Tablespoons finely minced onion
1 clove garlic minced
1 cup rice
1 tablespoon powdered Turmeric
1-1/2 cups chicken broth
1 bay leaf
Melt half of butter in sauce pan and add onion and garlic. cook until wilted and add rice and turmeric to coat. Add broth and bay leaf and bring to a boil. Cover, lower heat and cook exactly 17 minutes. uncover and stir in remaining butter.
Tarragon Chicken
It was shortly after I got married that I was talking on the phone to one of my High School friends Deana - now she is Deana Wiatr. Anyway, we were talking about cooking and recipes and she recommended a cookbook - "The 60 Minute Gourmet". I bought it shortly after and it has been a treasure to me. I got this recipe from that book and is my husband's favorite dish.
1 3-1/2 pound chicken, cut into serving pieces
salt and pepper to taste
3 Tablespoons butter
2 Tablespoons flour
1/3 cup finely chopped onion
1 clove garlic, finely minced
5 sprigs fresh tarragon with leaves and stems, or 1 Tablesoon dried
2 or 3 carrots, scraped, quartered, and cut into 1-inch lengths
1/4 pound mushrooms, rinsed and drained
1 1/2 cups water
1 cup heavy cream
1 Tablespoon chopped fresh Tarragon otr 1 teaspoon dried
Sprinkle the chicken with salt and pepper. Heat butter in large skillet - large enough to hold the chicken in one layer. Cook chicken pieces, turning occasionally till browned, after about 5-10 minutes add onion, garlic, and tarragon, cook 5 minutes, sprinkle with flour and add carrots, mushrooms, and water. Cover and cook about 30 minutes - till chicken is done. Remove chicken and carrots to a serving dish to keep warm. remove tarragon sprigs if they are used. Let sauce cook down, stirring often, about 5 minutes. Then add cream, salt and pepper to taste, simmer abaout 5 minutes to thicken. Then you can add chicken and carrots back to simmer in sauce or you can drizzle sauce over the chicken in the serving dish.
Serve with Turmeric Rice
1 3-1/2 pound chicken, cut into serving pieces
salt and pepper to taste
3 Tablespoons butter
2 Tablespoons flour
1/3 cup finely chopped onion
1 clove garlic, finely minced
5 sprigs fresh tarragon with leaves and stems, or 1 Tablesoon dried
2 or 3 carrots, scraped, quartered, and cut into 1-inch lengths
1/4 pound mushrooms, rinsed and drained
1 1/2 cups water
1 cup heavy cream
1 Tablespoon chopped fresh Tarragon otr 1 teaspoon dried
Sprinkle the chicken with salt and pepper. Heat butter in large skillet - large enough to hold the chicken in one layer. Cook chicken pieces, turning occasionally till browned, after about 5-10 minutes add onion, garlic, and tarragon, cook 5 minutes, sprinkle with flour and add carrots, mushrooms, and water. Cover and cook about 30 minutes - till chicken is done. Remove chicken and carrots to a serving dish to keep warm. remove tarragon sprigs if they are used. Let sauce cook down, stirring often, about 5 minutes. Then add cream, salt and pepper to taste, simmer abaout 5 minutes to thicken. Then you can add chicken and carrots back to simmer in sauce or you can drizzle sauce over the chicken in the serving dish.
Serve with Turmeric Rice
Grandma Homer's Potatoes
I remember watching my Grandma Homer make this recipe when we were at their house for dinner one night. I was probably 12 or 13. She talked to me while she cooked and I love her and miss her. It was a simple recipe so it was easy to remember later.
about 6 potatoes cut into 1/8" disks, then halved
1 onion - sliced in half, then slender slices - to make long thin pieces
1 green pepper - long thin pieces
seasoning salt
1/4 cup oil.
In coverd fry pan. heat oil, then on med heat, fry up potatoes, onions and pepper together, and season with seasoning salt. cover occaisionally to cook though, but keep stirring, lifting from pan to prevent burn
about 6 potatoes cut into 1/8" disks, then halved
1 onion - sliced in half, then slender slices - to make long thin pieces
1 green pepper - long thin pieces
seasoning salt
1/4 cup oil.
In coverd fry pan. heat oil, then on med heat, fry up potatoes, onions and pepper together, and season with seasoning salt. cover occaisionally to cook though, but keep stirring, lifting from pan to prevent burn
Biscuits and Sausage Gravy with Scrambled Eggs
My dear friends Vangie, Sarah, and Christy came to my house and made this for me once when I was really sick. And It was soooo good. I make this all the time for my family now - it's our new late sunday morning breakfast
1 pound bulk sausage
1/4 cup butter
1/4 cup flour
2 or 3 cups milk
salt and pepper
fry up sausage in large fry pan on med heat till cooked through, push sausage to one side of pan. Melt butter on empty side and add flour. mix butter and flour to form a paste or Rue. Then add milk. Stir entire mixture constantly to dissolve Rue and heat to a boil to thicken. Add salt and pepper to taste
1 pound bulk sausage
1/4 cup butter
1/4 cup flour
2 or 3 cups milk
salt and pepper
fry up sausage in large fry pan on med heat till cooked through, push sausage to one side of pan. Melt butter on empty side and add flour. mix butter and flour to form a paste or Rue. Then add milk. Stir entire mixture constantly to dissolve Rue and heat to a boil to thicken. Add salt and pepper to taste
1 dozen eggs - cooked to a scramble in seperate pan
refrigerator biscuits - or bisquick biscuits - made per directions
Serve eggs and biscuits with gravy..and fruit on the side
Spinach Salad
I got this recipe from my cousin Kara, who made it for an easter dinner we had at my Aunt Kathy's house. I found out later that she got the recipe from my sister Jenna originally
1/2 head of lettuce
1 package of spinach (or equal amounts to 1/2 head lettuce)
1/2 red onion sliced very thin
1 pound grated swiss cheese
sliced mushrooms (1 pkg) I give them and extra chop
1/2 pound bacon (cooked and crumbled)
1 cup frozen peas
optional add ins:
slivered almonds
chopped hard boiled eggs
Cooked chopped chicken
Dressing:
1/3 cup white vinager
2 or 3 chopped green onions
3/4 cup oil
3/4 tsp. salt
1/2 tsp. dry mustard
1 tsp celery seed
1/3 cup sugar
3/4 cup olive oil (add oil last and drizzle in while whisking ingredients to combine)
It's a good idea to make the dressing ahead so the flavers can blend (a few hours)
toss together just before serving
1/2 head of lettuce
1 package of spinach (or equal amounts to 1/2 head lettuce)
1/2 red onion sliced very thin
1 pound grated swiss cheese
sliced mushrooms (1 pkg) I give them and extra chop
1/2 pound bacon (cooked and crumbled)
1 cup frozen peas
optional add ins:
slivered almonds
chopped hard boiled eggs
Cooked chopped chicken
Dressing:
1/3 cup white vinager
2 or 3 chopped green onions
3/4 cup oil
3/4 tsp. salt
1/2 tsp. dry mustard
1 tsp celery seed
1/3 cup sugar
3/4 cup olive oil (add oil last and drizzle in while whisking ingredients to combine)
It's a good idea to make the dressing ahead so the flavers can blend (a few hours)
toss together just before serving
Mom's Shrimp Salad
I thought this was my mother's recipe growing up but I think it was grandma Baker's. Uncle Doug and Aunt Kathy make a version of it as well. I get requests to bring this salad to George's family events. We all love it!
2 cups uncooked macaroni - small salad size
cook and drain, sprinkle with salt and pepper, set aside to cool
5 or 6 hard boiled eggs - peeled and chopped
3 stalks green onion - chopped small
1 cup chopped celery
1 small can peas (drained)
1 can bay shrimp or 1 cup or so small frozen shrimp (pre-cooked)
In large bowl make dressing:
1 cup Mayo (miracle whip is best)
1/2 cup milk
1 tsp mustard
1 tsp sugar
Stir dressing, then add noodles, celery, onion, peas, then toss in eggs and shrimp last
2 cups uncooked macaroni - small salad size
cook and drain, sprinkle with salt and pepper, set aside to cool
5 or 6 hard boiled eggs - peeled and chopped
3 stalks green onion - chopped small
1 cup chopped celery
1 small can peas (drained)
1 can bay shrimp or 1 cup or so small frozen shrimp (pre-cooked)
In large bowl make dressing:
1 cup Mayo (miracle whip is best)
1/2 cup milk
1 tsp mustard
1 tsp sugar
Stir dressing, then add noodles, celery, onion, peas, then toss in eggs and shrimp last
Monday, September 7, 2009
Carrot Cookies
My grandma Baker used to make carrot cookies when I was little and even though I haven't been able to find her exact recipe..this one does the trick for me
3/4 cup butter
1 cup sugar
1 cup cooked mashed carrots
1-3/4 cup flour
1 tsp. baking powder
pinch of salt
2 tsp. vanilla
Mix butter, egg and carrots, sift together flour, baking powder, salt. combine both mixtures. Drop by spoofuls on cookie sheet. Bake at 350 for 12 minutes. let cool and frost them
Lemon Frosting:
2 cups powdered sugar
squeeze of lemon
milk
2 tablespoons melted butter
food coloring - to make orange
Mix on high speed with mixers til you get the right consistancy for spreading
Mexican Sausage and Egg bake
This is one egg caserole that you don't have to prepare the night before. yummy
12 oz bulk spicy or regular sausage
5 cups frozen southern style hash browns
1 can chopped green chiles
2 cups shredded jack cheese
12 eggs
1/2 cup milk
salt
Cook sausage, combine ingredients, pour into greased casserole dish, then bake at 350 for 60 minutes uncovered, until eggs are set.
12 oz bulk spicy or regular sausage
5 cups frozen southern style hash browns
1 can chopped green chiles
2 cups shredded jack cheese
12 eggs
1/2 cup milk
salt
Cook sausage, combine ingredients, pour into greased casserole dish, then bake at 350 for 60 minutes uncovered, until eggs are set.
Corn Casserole
This recipe was from one of Paula Deen's holiday shows. And it is now a holiday favorite - I usually double the recipe.
1 (15 oz) can whole kernal corn, drained
1 (14 oz) can cream style corn
1 (8 oz) package corn muffin mix (recomend Jiffy)
1 cup sour cream
1/2 cup butter melted
1 to 1-1/2 cup shredded cheddar cheese
Preheat oven to 350 degrees
In large bowl, stir together the corn, creamed corn, muffin mix, sour cream, and melted butter. Pour into greased casserole dish. bake for 45 minutes, or until golden brown. top with cheddar cheese and bake another 10 minutes.
1 (15 oz) can whole kernal corn, drained
1 (14 oz) can cream style corn
1 (8 oz) package corn muffin mix (recomend Jiffy)
1 cup sour cream
1/2 cup butter melted
1 to 1-1/2 cup shredded cheddar cheese
Preheat oven to 350 degrees
In large bowl, stir together the corn, creamed corn, muffin mix, sour cream, and melted butter. Pour into greased casserole dish. bake for 45 minutes, or until golden brown. top with cheddar cheese and bake another 10 minutes.
Meatloaf
This is a basic meatloaf recipe with my addition of the cheese. It just gives the meatloaf more flavor - I have used cheddar, mozzeralla, swiss..whatever I have on hand
1 egg slightly beaten
1/3 cup milk
3/4 cup quick cooking oats
1/4 cup onion
2 tablespoons worshershire sauce
1 teaspoon salt
1/2 teaspoon rubbed sage
1/8 teaspoon pepper
1-1/2 pounds ground beef
1 cup shredded cheese (any kind will do)
1/4 cup ketchup
1/4 cup ketchup - to drizzle on top
In large bowl, combine all ingredients (except 1/4 cup ketchup). mix well. Press into greased 8 x 4 x 2 loaf pan. bake uncovered @ 350 for 1-1/4 hours. drain if needed. drizzle with left over ketchup and bake 10 minutes longer.
1 egg slightly beaten
1/3 cup milk
3/4 cup quick cooking oats
1/4 cup onion
2 tablespoons worshershire sauce
1 teaspoon salt
1/2 teaspoon rubbed sage
1/8 teaspoon pepper
1-1/2 pounds ground beef
1 cup shredded cheese (any kind will do)
1/4 cup ketchup
1/4 cup ketchup - to drizzle on top
In large bowl, combine all ingredients (except 1/4 cup ketchup). mix well. Press into greased 8 x 4 x 2 loaf pan. bake uncovered @ 350 for 1-1/4 hours. drain if needed. drizzle with left over ketchup and bake 10 minutes longer.
Saturday, September 5, 2009
Super Easy Chicken and Potatoes
This recipe is so easy and my family really loves it. I almost hesitate to put this as a "real" recipe because there really isn't much to it.
1/4 cup oil
8 Chicken pieces
about 6 potatoes - peeled and sliced in 1/8 inch thin disks
1 onion chopped
Lawry's seasoning salt.
In a large skillet (one with a lid) heat oil and season chicken with seasoning salt. fry chicken skin side down, then flip the chicken. (about 1/2 hour) While chicken is cooking I prepare my potatoes and onion. Then in a bowl coat potatoes and onion with seasoning salt as well. Toss into pan, fry them up some, then cover and steam dish for 1/2 hour (turning with spatula occasionally) till chicken is done.
1/4 cup oil
8 Chicken pieces
about 6 potatoes - peeled and sliced in 1/8 inch thin disks
1 onion chopped
Lawry's seasoning salt.
In a large skillet (one with a lid) heat oil and season chicken with seasoning salt. fry chicken skin side down, then flip the chicken. (about 1/2 hour) While chicken is cooking I prepare my potatoes and onion. Then in a bowl coat potatoes and onion with seasoning salt as well. Toss into pan, fry them up some, then cover and steam dish for 1/2 hour (turning with spatula occasionally) till chicken is done.
Aunt Kathy's Rolls
1 cup lukewarm water
1 yeast packet
combine in small bowl - let rise - sprinkle with sugar
in Mixer - on low
1/2 cup melted butter
1/2 cup sugar
3 beaten eggs
3/4 teaspoon salt
4 cups flour
yeast mixture
mix dough till sticky. put dough in bowl , cover with cloth, let rise. then roll out dough on floured surface and cut into circles with biscuit cutter. Melt 1/2 cup butter in a 13 x 9 pan. dip biscuits in butter and fold in half. let rise again in dish. bake 350 for about 25 min till browned.
1 yeast packet
combine in small bowl - let rise - sprinkle with sugar
in Mixer - on low
1/2 cup melted butter
1/2 cup sugar
3 beaten eggs
3/4 teaspoon salt
4 cups flour
yeast mixture
mix dough till sticky. put dough in bowl , cover with cloth, let rise. then roll out dough on floured surface and cut into circles with biscuit cutter. Melt 1/2 cup butter in a 13 x 9 pan. dip biscuits in butter and fold in half. let rise again in dish. bake 350 for about 25 min till browned.
Easy Oven baked Fried Chicken
This recipe is on the Bisquick box - it is my old standby for yummy quick chicken.
1 tablespoon butter
2/3 cup bisquick mix
1 1/2 teaspoon paprika
1 1/4 teaspoon salt
1/4 teaspoon pepper
1 cup up chicken or chicken pieces
Heat oven to 425. Melt butter in casserole dish 13 x 9.
stir together bisquick, paprika, salt and pepper, coat chicken, place chicken in dish while butter is hot. bake 35 minutes, turn chicken, bake 15 minutes longer or until done.
1 tablespoon butter
2/3 cup bisquick mix
1 1/2 teaspoon paprika
1 1/4 teaspoon salt
1/4 teaspoon pepper
1 cup up chicken or chicken pieces
Heat oven to 425. Melt butter in casserole dish 13 x 9.
stir together bisquick, paprika, salt and pepper, coat chicken, place chicken in dish while butter is hot. bake 35 minutes, turn chicken, bake 15 minutes longer or until done.
Scalloped Potatoes Gratin
My mom always requests this dish when she comes to visit
1 1/2 cup heavy cream
1 sprig fresh thyme
2 garlic cloves
1/2 teaspoon ground nutmeg
butter
6 potatoes, cut into 1 inch thick cubes
salt and pepper
1/2 cup grated parmesan ( I usually use fresh cheese from the deli isle - not the green can)
Preheat oven to 375. In saucepan heat cream, thyme, garlic, and nutmeg. While cream is heating, butter a casserole dish. Place potatoes in dish and season with salt and pepper. pour cream over potatoes and bake uncovered for 45 minutes. Sprinkle parmisan over potatoes and bake 5 more minutes.
1 1/2 cup heavy cream
1 sprig fresh thyme
2 garlic cloves
1/2 teaspoon ground nutmeg
butter
6 potatoes, cut into 1 inch thick cubes
salt and pepper
1/2 cup grated parmesan ( I usually use fresh cheese from the deli isle - not the green can)
Preheat oven to 375. In saucepan heat cream, thyme, garlic, and nutmeg. While cream is heating, butter a casserole dish. Place potatoes in dish and season with salt and pepper. pour cream over potatoes and bake uncovered for 45 minutes. Sprinkle parmisan over potatoes and bake 5 more minutes.
Garlic Dill New Potatoes
These are company potatoes - go with almost any main dish and aways perfect
8 medium red potatoes, cubed
3 tablespoons butter, melted
1 tablesppon chopped fresh Dill (or dried works fine too)
2 teaspoons minced garlic
1/4 teaspoon salt
Place potatoes in boiling water. cover and cook for 10 mintes or until tender but not mushy. In large bowl, stir together butter, dill, garlic and salt. toss potatoes in mixture, then tranfer to serving plate.
8 medium red potatoes, cubed
3 tablespoons butter, melted
1 tablesppon chopped fresh Dill (or dried works fine too)
2 teaspoons minced garlic
1/4 teaspoon salt
Place potatoes in boiling water. cover and cook for 10 mintes or until tender but not mushy. In large bowl, stir together butter, dill, garlic and salt. toss potatoes in mixture, then tranfer to serving plate.
Banana Nut Pancakes
1 egg
1 cup + 1 tablespoon buttermilk
2 tablespoons oil
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 medium, ripe banana (mashed)
1/4 cup chopped pecans
Beat egg, add remaining ingredients in order listed. beat with rotary beater until smooth. Greased heated griddle. make pancakes. makes about 10
1 cup + 1 tablespoon buttermilk
2 tablespoons oil
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 medium, ripe banana (mashed)
1/4 cup chopped pecans
Beat egg, add remaining ingredients in order listed. beat with rotary beater until smooth. Greased heated griddle. make pancakes. makes about 10
Banana Bread
This recipe is also from my sister Jerralee - a fabulous cook
My kids request this often and when I do make it, it doesn't last long!!
1 cup sugar
1/3 cup butter
2 eggs
1 1/2 cup mashed bananas
1/3 cup water
1 2/3 cup flour
1 tsp baking soda
1/2 teaspoon salt
1/4 tsp baking powder
optional:
1/2 cup chopped nuts
1/ cup fo chocolate chips
Preheat oven to 350. Combine ingredients in mixer and pour into greased mini loaf pans (1/2 full) then bake for about 30 minutes until toothpick comes out clean.
My kids request this often and when I do make it, it doesn't last long!!
1 cup sugar
1/3 cup butter
2 eggs
1 1/2 cup mashed bananas
1/3 cup water
1 2/3 cup flour
1 tsp baking soda
1/2 teaspoon salt
1/4 tsp baking powder
optional:
1/2 cup chopped nuts
1/ cup fo chocolate chips
Preheat oven to 350. Combine ingredients in mixer and pour into greased mini loaf pans (1/2 full) then bake for about 30 minutes until toothpick comes out clean.
Blueberry French Toast
This was a recipe from Jerralee my sister..she got it from Taste of Home Magazine. It's a yummy company or holiday breakfast. I made this once for my friend's baby shower brunch with rave reviews. Very rich and yummy.
12 slices day old white bread
2 packs (8 oz) cream cheese
1 cup fresh blueberries
12 eggs
2 cups milk
1/3 cup maple syrup
Blueberry Sauce
1 cup sugar
2 tablespoons corn starch
1 cup water
1 cup fresh or frozen bluebarries
1 Tablespoon butter
Cut bread into 1" cubes, place 1/2 in greased 13x 9 pan. Cut cream cheese into 1" cubes and dot over bread. Top with blueberries and remaining bread. In a large bowl beat eggs, milk and syrup. Pour over casserole. Cover and chill 8 hours or over night. bake 30 minutes covered, uncover bake another 25 min. (till browned and center is set)
In saucepan, combine sugar, cornstarch and water. bring to boil over med heat, bol for 3 minutes stirring constantly, add blueberries, reduce heat, simmer until berries burst. turn off heat stir in butter. serve over french toast.
12 slices day old white bread
2 packs (8 oz) cream cheese
1 cup fresh blueberries
12 eggs
2 cups milk
1/3 cup maple syrup
Blueberry Sauce
1 cup sugar
2 tablespoons corn starch
1 cup water
1 cup fresh or frozen bluebarries
1 Tablespoon butter
Cut bread into 1" cubes, place 1/2 in greased 13x 9 pan. Cut cream cheese into 1" cubes and dot over bread. Top with blueberries and remaining bread. In a large bowl beat eggs, milk and syrup. Pour over casserole. Cover and chill 8 hours or over night. bake 30 minutes covered, uncover bake another 25 min. (till browned and center is set)
In saucepan, combine sugar, cornstarch and water. bring to boil over med heat, bol for 3 minutes stirring constantly, add blueberries, reduce heat, simmer until berries burst. turn off heat stir in butter. serve over french toast.
Creamy Enchiladas
1 pound hamburger or 3-4 cups cooked/cubed chicken
1 can green enchillada sauce
1 can cream of mushroom soup
1/2 can milk
1 small onion chopped (sometimes i grill the onion a little)
1/2 can green chiles
about 12 corn tortillas
2 to 4 cups cheddar cheese
combine enchilada sauce, soup, milk, onion, chiles. in greased 9 x 13 casserole dish, stuff corn tortillas with meat, cheese and sauce. I ususally do 2 layers of this..then top with more sauce and sprinkle more cheese on top. bake @ 350 for about 30 minutes.
1 can green enchillada sauce
1 can cream of mushroom soup
1/2 can milk
1 small onion chopped (sometimes i grill the onion a little)
1/2 can green chiles
about 12 corn tortillas
2 to 4 cups cheddar cheese
combine enchilada sauce, soup, milk, onion, chiles. in greased 9 x 13 casserole dish, stuff corn tortillas with meat, cheese and sauce. I ususally do 2 layers of this..then top with more sauce and sprinkle more cheese on top. bake @ 350 for about 30 minutes.
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