Sunday, November 20, 2011

French Pancakes

2 eggs
1/3 c. water
1 tsp. baking powder
2/3 c. milk
1/2 tsp. vanilla
2 tbs powdered sugar
2 tbs lemon juice
3/4 c. flour
1/2 tsp salt

Mix everything but flour and salt in a bowl.  Once creamy add in flour and salt.  The consistency is very runny!  Pour onto a griddle to desired size.  Flip when bubble start to form on the surface.  Sprinkle with powdered sugar or butter/cinnamon sugar.  Roll up and enjoy!

Wednesday, November 16, 2011

Asparagas Chicken

2-4 Chicken Breast halves, cut into bite size pieces
4 tbs oil
1 c. sliced celery
1 tbs cornstarch
4 c. diagonally cut pieces asparagas
1/4 c. chopped onion
2 tbs soy sauce
1 clove garlic
1 c. water
2 c. orange juice
1 tsp ginger
1/2 c. cashews
cooked rice

Put 2 tbs. oil in fry pan.  Add celery, cook 1 minute, add onion and asparagus.  Stir fry 3-5 minutes. Remove vegetables from pan.  Add chicken, garlic and ginger.  Stir fry until chicken is cooked, about 5 minutes.  In a small bowl combine cornstarch, water orange juice and soy sauce.  Return vegetables to chicken in fry pan.  Add cashews and mix.  Add cornstarch mixture, reheat, stirring quickly until sauce thickens.  Serve over hot rice.

Chicken Devan

1 lb. chicken, cut up and brown in 1 tbs oil
1 c. water
1 pkg frozen broccoli
1 can (10.75oz) condensed cream of chicken soup
1 1/2 c. minute rice, uncooked
grated cheese

After chicken is browned in oil, add water, broccoli and soup.  Bring to a full boil, separating the broccoli pieces. Stir in rice.  Cover and remove from heat.  Let stand 5 minutes.  Sprinkle with cheese and cover til cheese is melted.

Ramen Noodles Recipes

Ramen Beef
(This can be cut in half for smaller servings)
1 lb hamburger, browned and drain
-Sprinkle 1 ramen season packet over beef, set aside.

2 c. water
2 c. frozen vegetables
1/4 tsp. ginger
2 pkg. ramen noddles
1 ramen season packet
-Boil, then simmer 3 minutes.  Drain.  Add to beef

Chicken Broccoli
Cook 2 ramen packets according to instructions, drain.

1 can cream of chicken soup
1 c. cooked, shredded chicken
1 - 1 1/2 c. broccoli
Heat through in casserole dish.

Chicken Ramen Soup

Cook 2 pkg ramen noddles in 1 can chicken broth and 3/4 cup water.

Add 1/2 tsp basil, 1/2 tsp pepper and ramen seasoning.

Add 1 pkg frozen vegetables (suggested to use peas with onions) and 1 can shredded chicken.

Serve with sprinkled paprika.

Mexican Casserole

From Mom

1lb hamburger, browned and drained
1 can enchilada sauce
1 can chili w/o beans
1 can cream of chicken soup
1 can stewed tomatoes
1/2pt (1 cup) sour cream
1/2lb cheese, grated
2 bags tortilla chips

Mix everything but cheese and chips together. Layer with cheese and chips in a 3 qt casserole dish.

Bake at 350*F for 45-60mins or until hot and bubbly.

Tuesday, November 8, 2011

Adirondack Flapjacks

2 c. buttermilk
1/2 tsp vanilla
2 c. flour
1/8 tsp salt
1/4 c. canola oil
2 eggs, separated
1/2 c. powdered sugar
1/2 c. melted butter
1/2 tsp baking soda
1/2 c. sugar
Maple syrup warmed

Pour buttermilk, egg yolks and vanilla in a large bowl and whisk.  Continue whisking while gradually adding melted butter.  Set aside.

In small bowl whip egg whites until frothy; gradually add powdered sugar and beat  to soft peaks.  Set aside.

Add dry ingredients to wet and stir.  Fold in egg whites. Brush griddle with oil and pour butter on griddle.  Cook 1 minute or until air bubbles form.  Serve with warm syrup.

Tater Tot Casserole

1 bag frozen tater tots
1-2 can cream of mushroom soup
1 lb hamburger, ground and drained
1-2 soup can of milk

Mix soup and milk together (I like more sauce so I do 2 cans of soup and milk).  Put a layer of tater tots on the bottom of a 9x13 greased pan.  Layer hamburger on top and then spread half soup mix on top.  Repeat the layers.  Bake at 350*F for about 1 hr or until hot and bubbly.

*Can freeze entire casserole or half before baking.  Baking time will vary when frozen.

Quick Stir Fry

1/2 lb pork tenderlion or chicken breast, sliced
1/2 c. red onion, sliced
3/4 c. sliced carrots
1/2 c. red peppers, sliced
1 c. water
1/4+ c. Good Seasons Asian Sesame with Ginger dressing
1 pkg. Chicken ramen noodles, uncooked
3/4 c. sugar snap peas, trimmed
(We cheat and just buy a frozen vegetable medley that has similar vegetables!)

Heat large nonstick skillet strayed with cooking oil on med-high.  Add meat and onions, cook 3 mins or until meat is not longer pink. (Or cook meat if using frozen veggies).  Add snap peas, carrots, and peppers. (Or add frozen veggies.)  Stir in water and dressing; bring to boil.
Break up noodles; add to veggies.  Add contents of ramen flavor packet; stir to combine.  Cover; cook 2 mins or until noodles and veggies are softened.

White Sauce Chicken Enchiladas

1 lg. onion, chopped
1 tsp. ground coriander
2 tbsp butter
8oz sour cream
2 c. cheddar cheese, grated
1 c. jack cheese, grated
2 cans sliced olives
1 tsp garlic salt
1/4 tsp pepper
3 Tbsp flour
2 c. chicken broth
2 lg. tomatoes, chopped
4-5 chicken breasts, cooked and shredded
1 can black beans, drained & rinsed (opt)
12 flour tortillas

(My mom always doubles the sauce)
Saute butter, onion, garlic, salt, pepper and coriander until onion is tender.  Stir flour into sour cream and add to onion mix.  Add chicken broth and cook until bubbly. Add 1 cup of cheddar cheese and 1/2 cup Jack cheese; stir to melt.

In separate bowl, add chicken, 1 can olives, and 1/2 tomato (keep some olives and tomatoes to top enchiladas).  Add 1 c. onion sauce mix to chicken.  Add in black beans. Fill tortillas with chicken mix.  Spray pan.  Place enchiladas in 9x13 pan and pour remaining sauce on top.  Cover and bake 35mins at 375*F.  Uncover; add remaining tomatoes, olives, and cheese.  Bake 5 more mins.  Serve.

Monday, November 7, 2011

Chicken Pasta Salad

1 box bowtie pasta
1 bag spiral pasta
4-5 c. cooked, cubed or shredded chicken
2 c. diced celery
4 green onion, sliced
2 c. grapes, halved
1 lg can mandarin oranges
1 sm can mandarin oranges
1 lg can pineapple tidbits
1 bag raisins or craisins
1 can water chestnuts (opt)
1 can cashews
1 bottle coleslaw dressing
1 1/2 c. mayonnaise

Cook 3/4 bag and box of pasta according to package directions.  Drain & rinse; set aside.  Mix all ingredients together, except mandarin oranges, coleslaw dressing and mayo, in large bowl.  Toss gently.

Combine coleslaw dressing and mayo together and pour over salad until all ingredients are coated.  Gently stir in oranges and chill.

*Can omit chicken for a salad only*

Lasagna Crockpot

12 lasagna noodles, uncooked
1 lb ground beef, browned and drained
1 tsp italian seasoning
1 jar (28oz) spaghetti sauce
1/4 c. water
1 (16oz) cottage cheese
2 c. mozzarella cheese

Break noodles in half.  Place half of the noodles in bottom of 4qt. slow cooker. (I usually only use 6-8 noodles.)  Stir italian seasoning into meat and spread half over noodles.  Then layer half of the sauce, half the water, half the cottage cheese, and half the mozzarella cheese over beef.  Repeat layers.  Cover and cook on low heat 4-5 hrs.  Do not cook more than 5 hrs.

Minestrone Soup

From Mom:

1lb Hamburger or sausage, browned
1 (28oz) can tomatoes, blended or 1qt tomato juice
16oz tomato sauce
1/4 tsp pepper
1 1/2 tbsp italian seasoning
2 lg carrots, peeled and sliced
2 beef bullion cubes
Combine above ingredients in large pot.  Bring to boil.  Cover, simmer 20 minutes.

Add (drain):
1 (16oz) can green beans
1 (15oz) can kidney beans
1 (15oz) can garbonzo beans
Bring to a boil. Add:
1 1/4 c. mostaccioli macaroni, uncooked

Cook 15-20 minutes until macaroni is tender.
Garnish with Parmesan cheese.

*Recipe can be halved or can freeze half before adding mostaccioli*

Fiesta Chicken Pasta

2 c. rotini pasta, uncooked
1 tbsp oil
2-3 boneless, skinless chicken, cut into bite-size pieces
2 c. chopped red peppers
1/4 c. zesty italian dressing
1 tbsp chili powder
1/2 c. salsa
1/2 c. sour cream
1/2 c. shredded cheddar cheese

Cook pasta as directed on package.

Meanwhile, heat oil in large skillet on med-high heat.  Add chicken, cook and stir 6 minutes.  Add peppers, dressing & chili powder.  Cook 3 minutes or until chicken is cooked through, stirring frequently.  Stir in salsa and sour cream.  Toss pasta with chicken mixture.  Sprinkle with cheese to eat.

German Pancakes

6 eggs
1 c. milk
4T. butter
1/2 tsp salt
1 c. flour

Whip eggs until thick and lemon colored.  Add milk, flour and salt.  Heat butter in a 9x13 pan. (Or but smaller amounts of butter in 3-4 pie pans for individual pancakes).  Once butter is melted pour batter into pan.  Bake at 450*F for 15-20 mins.

Top with syrup or fresh fruit & whipping cream.

Chicken Pot Pie

1 can cream of chicken soup
1 cup shredded cooked chicken
1 pkg (8-10oz) frozen vegetable mix, thawed
1 egg
1/2 c. milk
1 c. bisquick

Preheat oven to 400*F.

In 9" pie plate mix soup, veggies, and chicken.

In bowl mix egg, milk, & bisquick.

Pour bisquick mix over chicken mix, spread evenly.

Bake 30mins or until golden brown.

Chicken Cordon Blue Casserole

5 c. chicken, cooked and shredded
2 c. ham, cubed
1 1/2 c. swiss cheese, shredded
1 can cream of mushroom soup
1 cup milk
3 c. bread crumbs or 1 pkg. stuffing mix
1/2 c. butter (opt)

Preheat oven to 350*F
Layer 9x13 with ham, chicken and cheese.
Blend soup & milk, then pour evenly over casserole.

Mix stuffing/bread crumbs with butter, sprinkle crumbs over casserole evenly.
Bake 45mins or until brown.

Red Sauce Chicken Enchiladas

2 c. cooked shredded chicken
1 1/4 c. shredded Jack cheese
1/2 c. gr. onion, sliced
1 (2.2oz) sliced olives
1/3 c. sour cream (or enough to make mixture moist)
1/4 tsp each: gr. cumin, garlic salt, garlic powder
1/8 tsp pepper
1/2 c. cheddar cheese
flour tortillas
1 (20oz) enchilada sauce

Combine 3/4c. jack cheese, 1/4 c. gr. onion, 1/3 c.olives & remaining ingredients except sauce, tortillas and cheddar cheese.

Fill tortillas with chicken mixture and place in a 9x13 greased and/or sauced pan.

Pour sauce over top.  Bake at 350* for 30minutes.

Put remaining cheeses, olives & gr. onions on top, then bake 3 more minutes or until cheese is melted.

Chili - Crockpot

1 lb ground beef
2 can (8oz) tomato sauce
1 can (15oz) red kidney beans, undrained
1 pkg chili seasoning
1 c. shredded cheddar cheese
chopped onion (opt)

1. Cook ground beef, drain.
2. Put hamburger in crockpot.  Stir in tomato sauce, beans, & seasoning.
3. Cover & cook on low for 1-2hrs.  or high for 45mins-1hr.
4. Stir chili before servings. Top with cheese & onion if desired.

Chicken Salad in Croissant

4 c. sliced celery
1 c. slivered almonds
4 tsp. grated onion
2 c. green grapes, halved
1/2 c. mayo
4 c. cooked chicken, shredded or chopped
1 tsp. lemon juice
salt & pepper to taste

Mix all ingredients together and fill croissant rolls just before serving.

Taco Soup

1lb ground hamburger, browned
1/2 onion (mix in with hamburger

Mix in soup pot:
(do not drain anything)
1 can corn
1 can kidney beans
8oz can tomato sauce
1 pkg. taco seasoning
1 qt or 2 cans tomato chunks
2 can veggies with beef broth

Add in hamburger/onion mix.

Heat until hot.
Serve with tortilla chips, salsa, sour cream, cheese, etc.

Breakfast Casserole

**I am cleaning out and organizing my reicpes, so there might be a recipe overload...Sorry!

12-14 eggs
1lb sausage
8 hashbrown patties
1tsp salt
2 c. milk
8oz cheddar cheese, grated
1 tsp dry mustard
pepper to taste

Brown sausage, drain fat.  Beat eggs in bowl until creamy, add milk, mustard, salt & pepper.
Egg Mixture

Cover with plastic wrap and refrigerate overnight. (I have made it without doing this.  It just allows the flavors to blend.)  Bake 350*F for 45 minutes and let set for 40 minutes (I have ate within 15mins). Top with sour cream and salsa.

Sunday, November 6, 2011

Praline Pumpkin Dessert

From Mom:

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 box yellow cake mix
1 1/2 cups chopped pecans or walnuts ( used pecans would probably decrease to 1 c.)
3/4 cup butter, melted

1.  Heat oven to 350 degrees (325 for dark or nonstick pan).  Grease or spray bottom and sides of 13 x 9 inch pan.  In medium bowl, beat pumpkin, milk, eggs sugar and pumpkin pie spice until smooth.  Pour into pan.

2.  Sprinkle dry cake mix over pumpkin mixtures.  Sprinkle with pecans.  Pour melted butter evenly over top.

3.  Bake 50 - 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.  

4.  Serve warm or chilled with whipped cream.  Store in refrigerator.

Makes 12 servings or more.