Original recipe came from : http://www.cooks.com/rec/doc/o,1812,139167-238206,00.html
I of course adapted it to suit my own tastebuds....
3 chicken breasts, thawed, cut into 1 inc chunks
1 can cream of chicken soup
4 cups chicken broth ( i prefer from the cubes)
1 1/2 cup water
1 can peas
1 can carrots
1 cup chopped celery
1 cup diced onion
3 shakes Tony's Creole Seasoning
1 tbl black pepper
1 tsp salt (adjust as necessary)
1 package biscuits
1. Add all ingredients (minus biscuits) to a crockpot and turn to low (for an all day cook) or high for a few hours.
2. 30 minutes before eating... cut biscuits into quarters, roll the dough into small balls, and place in the crock pot. Stir.
Thanks to original submitter: Megan Durbin.
Tuesday, September 7, 2010
Texas Orange Cake
oringinal found at http://www.bigoven.com/recipe28678
Cake:
1 box yellow cake mix
4 eggs
1/2 c vegetable oil
11 oz mandarin oranges w/ juice
1. Beat eggs, oil, and oranges together. Add cake mix. Beat until thick
2. Bake in greased 9X13 for 35-45 at 350, cool completely
Topping:
1 lg Vanilla instant pudding
15 oz crushed pineapple and juice
1/2 cup half and half
12 oz cool whip
3. Mix pudding and pineapple, beat until thick
4. Add half and half and beat again.
5. Place this mixture over the cooled cake
6. Cover with Cool Whip (sprinkle with coconut if you like)
7. Refrigerate until ready to eat.
Cake:
1 box yellow cake mix
4 eggs
1/2 c vegetable oil
11 oz mandarin oranges w/ juice
1. Beat eggs, oil, and oranges together. Add cake mix. Beat until thick
2. Bake in greased 9X13 for 35-45 at 350, cool completely
Topping:
1 lg Vanilla instant pudding
15 oz crushed pineapple and juice
1/2 cup half and half
12 oz cool whip
3. Mix pudding and pineapple, beat until thick
4. Add half and half and beat again.
5. Place this mixture over the cooled cake
6. Cover with Cool Whip (sprinkle with coconut if you like)
7. Refrigerate until ready to eat.
Carmalized Onion Chipotle Burgers
Original Recipe found at http://www.buildabetterburger.com/winners/2004_grilled_avacado_burger
Carmalized Onions
1 Large Yellow Onion, Halved, Sliced Thin
2 tbl Tabasco Chipotle Suace
1 tbl beef broth
1 tbl balsamic vinegar
1 tbl oil ( I used a garlic infused olice oil)
1 garlic clove, freshly minced
1 tbl dark brown sugar
1. You will saute these ingredients together in a skillit for about 20 min or until liquid is gone
Blue Cheese Spread
6 oz cream cheese
4 oz crumbled blue cheese
2. You will combine these, leave them chilled until 10 minutes before serving.
Patties
2 lb ground beef
1/3 cup minced onion
2 tbl thyme
1 tbl oregano
2 tbl Chipotle Tabasco Sauce
2 tbl seasoned salt (spicy if you can handle it)
3. You will combine all these ingredients and make 6 patties with them.
4. Grill patties at 7 min per side or until done
5. Pile together on split Kaiser rolls, spread on blue cheese mixture, burger, and carmalized onions. Also yummy with these are bacon slices and avacados.
I most recently made these 3 weeks ago for Wacko's birthday!
Carmalized Onions
1 Large Yellow Onion, Halved, Sliced Thin
2 tbl Tabasco Chipotle Suace
1 tbl beef broth
1 tbl balsamic vinegar
1 tbl oil ( I used a garlic infused olice oil)
1 garlic clove, freshly minced
1 tbl dark brown sugar
1. You will saute these ingredients together in a skillit for about 20 min or until liquid is gone
Blue Cheese Spread
6 oz cream cheese
4 oz crumbled blue cheese
2. You will combine these, leave them chilled until 10 minutes before serving.
Patties
2 lb ground beef
1/3 cup minced onion
2 tbl thyme
1 tbl oregano
2 tbl Chipotle Tabasco Sauce
2 tbl seasoned salt (spicy if you can handle it)
3. You will combine all these ingredients and make 6 patties with them.
4. Grill patties at 7 min per side or until done
5. Pile together on split Kaiser rolls, spread on blue cheese mixture, burger, and carmalized onions. Also yummy with these are bacon slices and avacados.
I most recently made these 3 weeks ago for Wacko's birthday!
Italian Burgers
Grilled Italian Burgers
This of course is my adaptation of something I found elsewhere and perfected it amongst my friends after trying variations on them.
1 lb ground beef
2 eggs
2 tbls Kalmatta olived, pitted and diced pretty small
2 tbls garlic powder
1 tbls oregano
1/2 cup feta crumbled
1 cup Italian bread crumbs.
optional : 2 tbls capers (I found they ade the burgers fall apart on the grill)
1. combine all ingredients
2. cook on heated grill, on medium heat 6 minutes cook time flipping once. (recommended an internal temp of 160F)
Credit the original idea and recipe back to: http://allrecipes.com/Recipe/Grilled-Italian-Burgers/detail.aspx
This of course is my adaptation of something I found elsewhere and perfected it amongst my friends after trying variations on them.
1 lb ground beef
2 eggs
2 tbls Kalmatta olived, pitted and diced pretty small
2 tbls garlic powder
1 tbls oregano
1/2 cup feta crumbled
1 cup Italian bread crumbs.
optional : 2 tbls capers (I found they ade the burgers fall apart on the grill)
1. combine all ingredients
2. cook on heated grill, on medium heat 6 minutes cook time flipping once. (recommended an internal temp of 160F)
Credit the original idea and recipe back to: http://allrecipes.com/Recipe/Grilled-Italian-Burgers/detail.aspx
Sunday, June 6, 2010
Bacon Wrapped Peppers Stuffed with Cream Cheese
I saw this on my friends photos over at Facebook, he had a gorgous picture of bacon somethings on the grill. I just had to ask... and then make my own.
I was cruising the 99Cent store veggie isle... I know crazy huh? and came across a bag of red peppers that weren't too hot. I snagged them up.
When I got home I cut off the stem ends and seeded them, stuffing the void with cream cheese.
Wrapped that in bacon(thick sliced maple flavored) and pinned it up with a few toothpicks. I went straight to the grill with them.
WARNING: Bacon grease will start a major fuss in your grill, expect beyond the usual flare ups. I recommend only cooking a few at a time, and cleaning your grill afterward.
The peppers got pissed off to say the least, most of us could handle only 1, but they were absolutely delish. Expect to see them at GWW!
I was cruising the 99Cent store veggie isle... I know crazy huh? and came across a bag of red peppers that weren't too hot. I snagged them up.
When I got home I cut off the stem ends and seeded them, stuffing the void with cream cheese.
Wrapped that in bacon(thick sliced maple flavored) and pinned it up with a few toothpicks. I went straight to the grill with them.
WARNING: Bacon grease will start a major fuss in your grill, expect beyond the usual flare ups. I recommend only cooking a few at a time, and cleaning your grill afterward.
The peppers got pissed off to say the least, most of us could handle only 1, but they were absolutely delish. Expect to see them at GWW!
Tuesday, May 18, 2010
Pickled Eggs for War
So we are pickling eggs before we head off to Potrero War
For my dearest Captain, I bought a medium jar of peppercini's took them out, leaving the juice behind, and added the hard boiled and peeled eggs.
On a much more home made note: I created a brine from Apple Cider Vinegar and some of my favorite flavors... onion, chilli powder, black pepper, a dash of sugar and GARLIC. I even included some whole garlic cloves and some petite or pearl onions to the jar.
Sealing it up tight, and letting it sit in the frige for 2 weeks till we get to the campsite.
You shouldn't leave them in for too long, they may get rubbery, luckily I don't have this problem with many people in my social circle happy to help eat them. Also, even thought this was a medieval method of preserving foods before the invention of refrigeration, I do not recommend leaving it out. You should always take care to make sure you are not going to have any food poisoning and should refrigerate your eggs.
You would see these in some bars, so serving them with beer is always an option. I've also seen them in a spread of hors d'oeurves with other pickled items and olives. I've even heard of using the leftovers from a party to make an egg salad for lunch the next day.
Please be warned of the after effects!
Resources used in today's blog:
Wiki
For my dearest Captain, I bought a medium jar of peppercini's took them out, leaving the juice behind, and added the hard boiled and peeled eggs.
On a much more home made note: I created a brine from Apple Cider Vinegar and some of my favorite flavors... onion, chilli powder, black pepper, a dash of sugar and GARLIC. I even included some whole garlic cloves and some petite or pearl onions to the jar.
Sealing it up tight, and letting it sit in the frige for 2 weeks till we get to the campsite.
You shouldn't leave them in for too long, they may get rubbery, luckily I don't have this problem with many people in my social circle happy to help eat them. Also, even thought this was a medieval method of preserving foods before the invention of refrigeration, I do not recommend leaving it out. You should always take care to make sure you are not going to have any food poisoning and should refrigerate your eggs.
You would see these in some bars, so serving them with beer is always an option. I've also seen them in a spread of hors d'oeurves with other pickled items and olives. I've even heard of using the leftovers from a party to make an egg salad for lunch the next day.
Please be warned of the after effects!
Resources used in today's blog:
Wiki
Thursday, April 8, 2010
Easy Chicken and Dumplings
This recipe came to me from cooks.com and was submitted to them by Megan Durbin
her recipe (and my notes)
chicken 1-2 lbs
1 can cream of chicken
2 cans chicken broth ( I prefer chicken bouillon cubes)
1 1/2 cup water (more broth, less water for a fuller flavor)
1 can peas
1 can carrots
1 package of biscuits
(she lists you can add celery if you wish)
she suggest cutting the chicken into smaller chunks so that it cooks faster
all all ingredients (except biscuits) to a crock pot and turn it to low for an all day cook or to high for faster.
You should include all spices and seasonings into the crock pot at the same time.
parsley, salt, pepper, garlic powder, onion powder are all listed as options
15 - 20 minutes before ready to eat, cut biscuits into 1/4's roll into balls and place in the crock pot. Stir occasionally. cover and finish cooking until you are ready to eat.
For me... I usually try this on the stove over medium heat. I find that the biscuits take 30 minutes to really cook to the consistency I like. I also will include my favorite cajun spice mix or some tabasco.
her recipe (and my notes)
chicken 1-2 lbs
1 can cream of chicken
2 cans chicken broth ( I prefer chicken bouillon cubes)
1 1/2 cup water (more broth, less water for a fuller flavor)
1 can peas
1 can carrots
1 package of biscuits
(she lists you can add celery if you wish)
she suggest cutting the chicken into smaller chunks so that it cooks faster
all all ingredients (except biscuits) to a crock pot and turn it to low for an all day cook or to high for faster.
You should include all spices and seasonings into the crock pot at the same time.
parsley, salt, pepper, garlic powder, onion powder are all listed as options
15 - 20 minutes before ready to eat, cut biscuits into 1/4's roll into balls and place in the crock pot. Stir occasionally. cover and finish cooking until you are ready to eat.
For me... I usually try this on the stove over medium heat. I find that the biscuits take 30 minutes to really cook to the consistency I like. I also will include my favorite cajun spice mix or some tabasco.
Friday, April 2, 2010
Chipotle Chicken Pinwheels
Originally found on pg 36 of Dec 06 Pillsbury Appetizers & Desserts
1 can refrigerated Crescent rolls
1/2 cup finely chopped cooked chicken
3/4 tsp hot pepper sauce
2 oz cream cheese softened
1/4 crumbled bleu cheese
2 tbsp chopped fresh chives.
Basically pinch the dough into rectangles instead of triangles, smear on the cream cheese pile the rest in, roll it up, slice with serated knife and bake 350 for 10-15
So here's my adjustments...
I sauted some red onions with the chicken and chipotle tabasco sauce.
I smear on gobs of cream cheese, then the chicken mixture and top with pepper jack cheese. (my group decided the blue cheese didn't add much to this and opted for the pepper jack version) I also left out the chives in recent experiments with this appetizer, and no one really missed them.
Give it a try and let me know how you like it...
1 can refrigerated Crescent rolls
1/2 cup finely chopped cooked chicken
3/4 tsp hot pepper sauce
2 oz cream cheese softened
1/4 crumbled bleu cheese
2 tbsp chopped fresh chives.
Basically pinch the dough into rectangles instead of triangles, smear on the cream cheese pile the rest in, roll it up, slice with serated knife and bake 350 for 10-15
So here's my adjustments...
I sauted some red onions with the chicken and chipotle tabasco sauce.
I smear on gobs of cream cheese, then the chicken mixture and top with pepper jack cheese. (my group decided the blue cheese didn't add much to this and opted for the pepper jack version) I also left out the chives in recent experiments with this appetizer, and no one really missed them.
Give it a try and let me know how you like it...
Thursday, April 1, 2010
What's in that WonTon?
I was walking through the grocery store a few weeks ago, and having just watch Julie and Julia I was in a cooking mood. Not like I was going to start going through some old cookbooks and try my hand at french cooking, but I was going to EXPERIMENT.
So I had these wonton wrappers... and I didn't know what I was going to do with them.
My vision was turkey, bacon and ranch.
But that didn't real seem like it would come out right. So I went with this.
Ground Turkey, cooked first
Diced Red Onions, sauted with cooked turkey
Diced Bacon, fried and added to turkey mixture
I took this mix, a glob of cream cheese and a speck of avacado,
then a dash of chipotle tabasco.
All this wrapped into the wonton wrapper and fried up.
I tried this later with out the avacado, and it was okay, but I do prefer the avacado.
I just tried it again tonight and while it's not the hit of the party, it's well liked and better than that... it's a nice variation on what people expect! :)
What do you put in your wonton?
So I had these wonton wrappers... and I didn't know what I was going to do with them.
My vision was turkey, bacon and ranch.
But that didn't real seem like it would come out right. So I went with this.
Ground Turkey, cooked first
Diced Red Onions, sauted with cooked turkey
Diced Bacon, fried and added to turkey mixture
I took this mix, a glob of cream cheese and a speck of avacado,
then a dash of chipotle tabasco.
All this wrapped into the wonton wrapper and fried up.
I tried this later with out the avacado, and it was okay, but I do prefer the avacado.
I just tried it again tonight and while it's not the hit of the party, it's well liked and better than that... it's a nice variation on what people expect! :)
What do you put in your wonton?
Italian Flavors Pasta Salad
I've messed around with this recipe for so long I don't recall all the sources that played into my version.
1 bag of elbow macaroni - cooked and cooled
1 cup diced red onion
1 cup diced bell pepper (the more colorful the better)
1 small can sliced black olives
1 cup diced provalone cheese (i tried an applewood smoked last time, yummo)
1 cup diced salami
1/2 bottle of Italian Dressing
2 tbls dry italian seasoning
chill for 2 hrs
garnish with sliced grape or roma tomotoes just before serving
1 bag of elbow macaroni - cooked and cooled
1 cup diced red onion
1 cup diced bell pepper (the more colorful the better)
1 small can sliced black olives
1 cup diced provalone cheese (i tried an applewood smoked last time, yummo)
1 cup diced salami
1/2 bottle of Italian Dressing
2 tbls dry italian seasoning
chill for 2 hrs
garnish with sliced grape or roma tomotoes just before serving
Guacamole
I learned a little more about guacamole from Wikipedia
http://en.wikipedia.org/wiki/Guacamole
And I found a great video on this website.
http://blog.diningchicago.com/2009/11/04/eat-this-guacamole-a-singing-sauce-on-its-day/
Here's my dad's family recipe
Avacados - smashed
yellow onion - diced
tomatoes - diced (I started substituing pre made pico de gallo)
lemon juice
salt
salsa picante (preferably pace)
And now my "greener" version
Avacoados - smashed, but a bit chunky still
green onions - sliced/diced
jalepeno - diced
fresh garlic - smashed then chopped
cilantro - chopped finely
lime juice
salt
Here are all the other ingredients I've heard have been added to Avacados to make a guacamole, post your favorites for us?
tomatoes
onions (red, green, yellow...)
garlic
jalepeno
other peppers?
sour cream
cream cheese
shredded cheese
Salt
lemon juice
lime juice
cilantro
cumin
black pepper
http://en.wikipedia.org/wiki/Guacamole
And I found a great video on this website.
http://blog.diningchicago.com/2009/11/04/eat-this-guacamole-a-singing-sauce-on-its-day/
Here's my dad's family recipe
Avacados - smashed
yellow onion - diced
tomatoes - diced (I started substituing pre made pico de gallo)
lemon juice
salt
salsa picante (preferably pace)
And now my "greener" version
Avacoados - smashed, but a bit chunky still
green onions - sliced/diced
jalepeno - diced
fresh garlic - smashed then chopped
cilantro - chopped finely
lime juice
salt
Here are all the other ingredients I've heard have been added to Avacados to make a guacamole, post your favorites for us?
tomatoes
onions (red, green, yellow...)
garlic
jalepeno
other peppers?
sour cream
cream cheese
shredded cheese
Salt
lemon juice
lime juice
cilantro
cumin
black pepper
First Post
I've decided to start a food blog. I've been trying so many new recipes and keep getting requests for some older ones too. I'll be putting up ones I've tried and failed at to get your help as well as posting my successes as a way for my friends and family to steal the recipes that work!
I'll take suggestions on how to improve my recipes and I'll try anything my readers are interested in.
A disclaimer... I don't eat fish, therefore I don't cook fish. I'm not a chef, and I've never been professionally trained in a kitchen. As you will see by my many mistakes along the way.
Some things about copywrite. I will post where my original recipe came from and give crtedit to the author and publisher when it's available, or links to the site I found it on. All additions and changes will be my experiments and if they end up similar to another recipe it is purely a coincidence.
I'll start adding in some back recipes from the past year as quickly as I can after my school work gets done :)
I'll take suggestions on how to improve my recipes and I'll try anything my readers are interested in.
A disclaimer... I don't eat fish, therefore I don't cook fish. I'm not a chef, and I've never been professionally trained in a kitchen. As you will see by my many mistakes along the way.
Some things about copywrite. I will post where my original recipe came from and give crtedit to the author and publisher when it's available, or links to the site I found it on. All additions and changes will be my experiments and if they end up similar to another recipe it is purely a coincidence.
I'll start adding in some back recipes from the past year as quickly as I can after my school work gets done :)
Subscribe to:
Posts (Atom)