21 ounces green and red bell pepper and onion (we get a frozen medley)
2 c Bisquick
7 eggs
6 links turkey sausage
8 oz cheddar cheese
Thaw veggies and drain. Put in blender and blend until smooth. Add egg if liquid is needed. Add sausage and blend till smooth. Add cheddar and blend. Add Bisquick and blend - may be too thick to blend - either add A LITTLE milk or mix with a spoon.
This should make 6 breakfasts (13 or so half cups)! We used a 1/2 cup measuring cup to scoop slightly heaping scoops into a warm greased skillet and cooked as a pancake - each adult gets 2 (Gene would eat 1). Wait for side one to set before flipping if possible. Flip and cook the second side.
These keep well in the refrigerator or freezer for reasonable time frames. They also carry very well!
Tuesday, August 31, 2010
Smoky Beef Chili
Rachael Ray Mag
May be able to adapt to a crock pot.
6 Servings Prep 25 min Cook 30 min
Ingredients:
5 dried red chilies
1 cup pitted prunes
Boiling water
4 slices bacon, chopped
1 large onion, chopped
3 cloves garlic, finely chopped
1 teaspoon paprika
2 pounds ground beef
3 tablespoons tomato paste
One 28-ounce can crushed fire-roasted tomatoes
Salt
Directions:
1. In a medium bowl, soak the chilies and prunes in just enough boiling water to cover until softened, about 15 minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard the chile stems and seeds.
2. Meanwhile, in a large saucepan, cook the bacon over medium heat until crisp. Using a slotted spoon, transfer the bacon to a small bowl. Add the onion to the pan and cook until softened, about 8 minutes. Add the garlic and paprika and cook, stirring, for 1 minute. Add the ground beef and cook, breaking it up, until no longer pink, about 3 minutes.
3. In a food processor, puree the chilies and prunes with the tomato paste and the reserved soaking liquid; add to the beef mixture. Stir in the crushed tomatoes and the bacon; season with salt. Bring to a simmer, cover and cook, stirring occasionally, until thickened, about 20 minutes.
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipes/on-hand-ingredients-recipes/Smoky-Beef-Chili
May be able to adapt to a crock pot.
6 Servings Prep 25 min Cook 30 min
Ingredients:
5 dried red chilies
1 cup pitted prunes
Boiling water
4 slices bacon, chopped
1 large onion, chopped
3 cloves garlic, finely chopped
1 teaspoon paprika
2 pounds ground beef
3 tablespoons tomato paste
One 28-ounce can crushed fire-roasted tomatoes
Salt
Directions:
1. In a medium bowl, soak the chilies and prunes in just enough boiling water to cover until softened, about 15 minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard the chile stems and seeds.
2. Meanwhile, in a large saucepan, cook the bacon over medium heat until crisp. Using a slotted spoon, transfer the bacon to a small bowl. Add the onion to the pan and cook until softened, about 8 minutes. Add the garlic and paprika and cook, stirring, for 1 minute. Add the ground beef and cook, breaking it up, until no longer pink, about 3 minutes.
3. In a food processor, puree the chilies and prunes with the tomato paste and the reserved soaking liquid; add to the beef mixture. Stir in the crushed tomatoes and the bacon; season with salt. Bring to a simmer, cover and cook, stirring occasionally, until thickened, about 20 minutes.
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipes/on-hand-ingredients-recipes/Smoky-Beef-Chili
Crescent Rolls (Machine)
1/2 c warm milk
1/4 c water
1 egg
1 t salt
1/4 c butter softened
3/4 c mashed potatoes (2 servings potato buds plus liquid in recipe)
1/4 c sugar
4 1/4 c bread flour
1 1/2 t active dry yeast
Place in machine according to your manufacturer. This is my order first ingredient in first. Use the DOUGH cycle.
When complete use dough for desired recipe or make crescents:
Turn onto floured surface.
Divide in half and roll into 12 in circle.
Cut into 12 wedges and roll from wide end to narrow.
Place pointed side down on greased baking sheet. Curve ends in to form crescent shape.
Cover & let rise for 20-25 minutes.
Bake at 400 for 10-15 minutes or until golden brown. Remove to wire rack. Brush with warm butter
1/4 c water
1 egg
1 t salt
1/4 c butter softened
3/4 c mashed potatoes (2 servings potato buds plus liquid in recipe)
1/4 c sugar
4 1/4 c bread flour
1 1/2 t active dry yeast
Place in machine according to your manufacturer. This is my order first ingredient in first. Use the DOUGH cycle.
When complete use dough for desired recipe or make crescents:
Turn onto floured surface.
Divide in half and roll into 12 in circle.
Cut into 12 wedges and roll from wide end to narrow.
Place pointed side down on greased baking sheet. Curve ends in to form crescent shape.
Cover & let rise for 20-25 minutes.
Bake at 400 for 10-15 minutes or until golden brown. Remove to wire rack. Brush with warm butter
Ham and Cheese Pockets
6 servings
1 recipe Machine Sweet Dough
1 lb ham sliced in small strips or cubes
6 oz shredded cheddar
1 chopped onion
While dough is rising - fry onion (and ham if desired) until soft.
Mix ham, cheese and onion in a bowl.
Divide dough into 6, 12 or 18 balls - depending on your patience and audience. Little kids like the smaller smaller sandwiches - they also make nice appetizers. Press or roll into circles.
Fill with meat & cheese mixture. Pull dough over the top and pinch edges together to seal. Invert (seal down) on a greased baking sheet.
Bake at 300 for 20 minutes. Monitor early for smaller pocket as to not burn. Should begin to turn a nice light brown but don't let them harden or darken too much.
1 recipe Machine Sweet Dough
1 lb ham sliced in small strips or cubes
6 oz shredded cheddar
1 chopped onion
While dough is rising - fry onion (and ham if desired) until soft.
Mix ham, cheese and onion in a bowl.
Divide dough into 6, 12 or 18 balls - depending on your patience and audience. Little kids like the smaller smaller sandwiches - they also make nice appetizers. Press or roll into circles.
Fill with meat & cheese mixture. Pull dough over the top and pinch edges together to seal. Invert (seal down) on a greased baking sheet.
Bake at 300 for 20 minutes. Monitor early for smaller pocket as to not burn. Should begin to turn a nice light brown but don't let them harden or darken too much.
My Place Slumgulian
Another of Mom's creations we never ate at home but I LOVED at My Place.
1 lb cooked chopped chicken
8 oz wagon wheel pasta
1 can cream of mushroom
4 stalks chopped celery
1 can chopped mushrooms
salt and pepper
Cook chicken in skillet with mushrooms and celery. Add cream of mushroom. Cook pasta according to package. Drain pasta and mix into skillet with chicken. Simmer for 10 minutes to allow blending. Salt and pepper to taste.
Mom always served this with buttered garlic bread.
1 lb cooked chopped chicken
8 oz wagon wheel pasta
1 can cream of mushroom
4 stalks chopped celery
1 can chopped mushrooms
salt and pepper
Cook chicken in skillet with mushrooms and celery. Add cream of mushroom. Cook pasta according to package. Drain pasta and mix into skillet with chicken. Simmer for 10 minutes to allow blending. Salt and pepper to taste.
Mom always served this with buttered garlic bread.
Campbell's Over Rice
This was a staple for my family growing up; we called in hamburger over rice. Adaptation from Deceptively Delicious.
1 lb ground beef
1/2 c chopped onion
1 can cream of mushroom
2-4 Tb ketchup
1 Tb dry mustard
3 c cooked rice
Addition: 1 cup pureed cauliflower
Brown beef and onion. Add soup and seasonings. Heat, stirring often.
Cook rice according to package. Mix together with cauliflower.
Serve hamburger over rice mixture.
1 lb ground beef
1/2 c chopped onion
1 can cream of mushroom
2-4 Tb ketchup
1 Tb dry mustard
3 c cooked rice
Addition: 1 cup pureed cauliflower
Brown beef and onion. Add soup and seasonings. Heat, stirring often.
Cook rice according to package. Mix together with cauliflower.
Serve hamburger over rice mixture.
My Place Twisters (snack wraps)
One of Mom's mock dishes she served at My Place. Fast food place wraps!
Tortilla
Lettuce
Tomato (chopped)
Grilled chicken - purchase precooked/seasoned for SUPER FAST food
Bacon bits
Ranch dressing
Cheddar cheese (shredded)
Line 2-4 oz of warmed (and cooked) chicken on the center of the tortilla; depending on your diet and preference. Top with bacon bits, cheese and tomatoes. Squirt or spray ranch dressing lightly across the entire length of your ingredients to spread the flavor. Top with lettuce.
Fold a small fold over at the bottom of the tortilla to hold in the ingredients then fold in both sides.
Tortilla
Lettuce
Tomato (chopped)
Grilled chicken - purchase precooked/seasoned for SUPER FAST food
Bacon bits
Ranch dressing
Cheddar cheese (shredded)
Line 2-4 oz of warmed (and cooked) chicken on the center of the tortilla; depending on your diet and preference. Top with bacon bits, cheese and tomatoes. Squirt or spray ranch dressing lightly across the entire length of your ingredients to spread the flavor. Top with lettuce.
Fold a small fold over at the bottom of the tortilla to hold in the ingredients then fold in both sides.
Taco Salad
From Better Homes and Gardens - Our Best Recipes
8 oz lean ground beef
3 cloves minced garlic
1 can kidney beans (drained and rinsed)
1/8 c taco seasoning (1 pack)
6 c shredded lettuce
1 c chopped onion
Optional:
shredded cheese
avocado
sour cream
chopped tomatoes
crushed Doritos, corn chips, or tortilla strips
Brown beef with garlic and onions. Add beans and seasoning and simmer 5-10 minutes.
Serve over a heaping bed of lettuce and top with what you like.
8 oz lean ground beef
3 cloves minced garlic
1 can kidney beans (drained and rinsed)
1/8 c taco seasoning (1 pack)
6 c shredded lettuce
1 c chopped onion
Optional:
shredded cheese
avocado
sour cream
chopped tomatoes
crushed Doritos, corn chips, or tortilla strips
Brown beef with garlic and onions. Add beans and seasoning and simmer 5-10 minutes.
Serve over a heaping bed of lettuce and top with what you like.
Crock Pot Enchiladas - no filling and rolling!
care of Harmony Hill Baptist Church (Lufkin, TX) 85th Anniversary Cookbook adapted
1 pound ground beef
1 large yellow onion, chopped
1 jar taco sauce
1 jar enchilada sauce
1 can cream of mushroom
1 can cream of chicken
1 cup water (for rinsing)
1 small can green chilies
6 large flour tortillas
6 oz grated cheddar cheese
6 oz grated mozzarella cheese
Brown meat and onions. Slice tortillas into pie wedges or strips. Pour sauces into your crock pot; top with meat, onion, cheese and tortillas. Use water to swish the leftovers out of your cans/jars and pour into crock pot. Stir. Simmer on low for 2 hours.
I stir mine at 1 hour. The tortillas we getting a bit stuck on the sides; mixed right in.
1 pound ground beef
1 large yellow onion, chopped
1 jar taco sauce
1 jar enchilada sauce
1 can cream of mushroom
1 can cream of chicken
1 cup water (for rinsing)
1 small can green chilies
6 large flour tortillas
6 oz grated cheddar cheese
6 oz grated mozzarella cheese
Brown meat and onions. Slice tortillas into pie wedges or strips. Pour sauces into your crock pot; top with meat, onion, cheese and tortillas. Use water to swish the leftovers out of your cans/jars and pour into crock pot. Stir. Simmer on low for 2 hours.
I stir mine at 1 hour. The tortillas we getting a bit stuck on the sides; mixed right in.
Creamy Chicken and Spinach Lasagna
From Crock Pot Magazine
1 1/4 c shredded mozzarella cheese (divided!)
1 c ricotta cheese
1 t dried oregano
1/4 t red pepper flakes
1 container Alfredo pasta sauce (10 oz)
1/3 c water
4 no boil lasagna noodles
1 packages frozen chopped spinach (thaw and squeeze dry)
1/4 c Parmesan cheese
1 1/2 c cooked chopped chicken
red pepper flakes to garnish
Combine 1 cup mozzarella, ricotta, oregano, and pepper flakes in a small bowl.
Blend Alfredo sauce and water in another bowl.
Coat slow cooker with non-stick spray.
Make one layer of noodle in crock pot.
Spread half of ricotta mixture over noodles.
Top with half of spinach.
Arrange half of chicken on spinach.
Pour half of Alfredo over chicken.
Repeat with Ricotta, spinach, chicken and Alfredo.
Cover and cook on low for 3 hours.
Sprinkle remaining mozzarella over the top. Cover and let stand for 5 additional minutes. Garnish with pepper if desired and serve in squares or wedges.
1 1/4 c shredded mozzarella cheese (divided!)
1 c ricotta cheese
1 t dried oregano
1/4 t red pepper flakes
1 container Alfredo pasta sauce (10 oz)
1/3 c water
4 no boil lasagna noodles
1 packages frozen chopped spinach (thaw and squeeze dry)
1/4 c Parmesan cheese
1 1/2 c cooked chopped chicken
red pepper flakes to garnish
Combine 1 cup mozzarella, ricotta, oregano, and pepper flakes in a small bowl.
Blend Alfredo sauce and water in another bowl.
Coat slow cooker with non-stick spray.
Make one layer of noodle in crock pot.
Spread half of ricotta mixture over noodles.
Top with half of spinach.
Arrange half of chicken on spinach.
Pour half of Alfredo over chicken.
Repeat with Ricotta, spinach, chicken and Alfredo.
Cover and cook on low for 3 hours.
Sprinkle remaining mozzarella over the top. Cover and let stand for 5 additional minutes. Garnish with pepper if desired and serve in squares or wedges.
Cheesy Veggie and Ham Chowder
2 c water
2 chopped potatoes
1 chopped carrot
1 chopped stalk celery
1/2 chopped onion
1/4 c butter
1/4 c flour
2 c milk
10 oz shredded cheddar
15 oz can cream style corn
2 c cubed cooked ham
Simmer 1st 5 ingredients covered for 10-15 minutes. Melt butter; add milk and flour. Stir until thickened. Add cheese and melt. Combine everything & heat.
This cooks very easily on medium in a crock pot while you are at work. It also makes a VERY smooth comfort soup if you toss it in the blender when you're finished.
2 chopped potatoes
1 chopped carrot
1 chopped stalk celery
1/2 chopped onion
1/4 c butter
1/4 c flour
2 c milk
10 oz shredded cheddar
15 oz can cream style corn
2 c cubed cooked ham
Simmer 1st 5 ingredients covered for 10-15 minutes. Melt butter; add milk and flour. Stir until thickened. Add cheese and melt. Combine everything & heat.
This cooks very easily on medium in a crock pot while you are at work. It also makes a VERY smooth comfort soup if you toss it in the blender when you're finished.
Garlic Bread (Machine)
From Taste of Home
16 slices - 108 cal/1 g fat
1 c warm water
1 T butter melted
1 T powdered milk
1 T sugar
1 1/2 t salt
4 1/2 t dried parsley flakes
2 t garlic powder
3 c bread flour
2 t active dry yeast
Place ingredients in pan in order suggested by manufacturer (this is the order listed for me... top of list is first in pan).
Bake according to machine for 1 1/2 pound, white bread.
Check after 5 minutes of mixing to be sure a ball has formed; add water or flour by the tablespoon if not forming a uniform and clean ball of dough.
16 slices - 108 cal/1 g fat
1 c warm water
1 T butter melted
1 T powdered milk
1 T sugar
1 1/2 t salt
4 1/2 t dried parsley flakes
2 t garlic powder
3 c bread flour
2 t active dry yeast
Place ingredients in pan in order suggested by manufacturer (this is the order listed for me... top of list is first in pan).
Bake according to machine for 1 1/2 pound, white bread.
Check after 5 minutes of mixing to be sure a ball has formed; add water or flour by the tablespoon if not forming a uniform and clean ball of dough.
Not Like Grandma's Chicken N Dumplings
Adapted from Crock Pot Magazine using Deceptively Delicious ideas.
4-6 servings
2 c chicken
1 can cream of mushroom
1 can cream of chicken
2 cans water
4 t flour
2 t chicken bullion
1/2 t pepper
1 c pureed carrots
1/2 c pureed celery
1 can chopped mushrooms
4-8 refrigerated buttermilk biscuits
Mix all ingredients together in slow cooker (4 1/2 quart) except biscuits.
Cut biscuits into 8ths and gently top the mixture.
Cover and cook on low for 4-6 hours.
There is lots of room for adaptation to this recipe. We added the carrots, celery, and mushrooms to increase the veggie count. More or less chicken makes it a heartier meal or a better budget meal. You can also make your own dumplings or biscuits for the top.
4-6 servings
2 c chicken
1 can cream of mushroom
1 can cream of chicken
2 cans water
4 t flour
2 t chicken bullion
1/2 t pepper
1 c pureed carrots
1/2 c pureed celery
1 can chopped mushrooms
4-8 refrigerated buttermilk biscuits
Mix all ingredients together in slow cooker (4 1/2 quart) except biscuits.
Cut biscuits into 8ths and gently top the mixture.
Cover and cook on low for 4-6 hours.
There is lots of room for adaptation to this recipe. We added the carrots, celery, and mushrooms to increase the veggie count. More or less chicken makes it a heartier meal or a better budget meal. You can also make your own dumplings or biscuits for the top.
Tuna Noodle Casserole
From Better Homes and Gardens - Our Best Recipes
Makes 4 servings at 588 cal/34 fat
3 c noodles (4 oz)
4 T butter
1 c chopped celery (or pureed so it disappears)
1/2 c chopped onion
1/2 t salt
1/2 t dry mustard
1/4 t pepper
2 c milk
9 oz tuna (or chicken)
1 c cheddar
1/4 c chopped red sweet pepper
1 c frozen veggies (peas mix in very nicely)
Cook noodles as directed using milk and water. Cook celery -> pepper until softened. Mix all ingredients together; transfer to 1 1/2 q casserole. Bake 25 min at 375.
Makes 4 servings at 588 cal/34 fat
3 c noodles (4 oz)
4 T butter
1 c chopped celery (or pureed so it disappears)
1/2 c chopped onion
1/2 t salt
1/2 t dry mustard
1/4 t pepper
2 c milk
9 oz tuna (or chicken)
1 c cheddar
1/4 c chopped red sweet pepper
1 c frozen veggies (peas mix in very nicely)
Cook noodles as directed using milk and water. Cook celery -> pepper until softened. Mix all ingredients together; transfer to 1 1/2 q casserole. Bake 25 min at 375.
Granny Ginia's Meatloaf
1 lb hamburger
1/2 c oatmeal
1/4 c minute rice
2 Tb minced onion (we use a full chopped onion)
1 egg
salt and pepper as desired
2/3 c milk
Mix together and spread in 8 X 8 baking pan.
Top with sauce:
1/2 c Ketchup
1/4 c water
1 Tb vinegar
1 Tb Worcestershire sauce
2 Tb sugar
Bake for 1 hour at 350.
1/2 c oatmeal
1/4 c minute rice
2 Tb minced onion (we use a full chopped onion)
1 egg
salt and pepper as desired
2/3 c milk
Mix together and spread in 8 X 8 baking pan.
Top with sauce:
1/2 c Ketchup
1/4 c water
1 Tb vinegar
1 Tb Worcestershire sauce
2 Tb sugar
Bake for 1 hour at 350.
Monday, August 30, 2010
Jennifer O's Taco Soup
2 lbs hamburger
1 pk taco seasoning
1 pk ranch
1 can kidney beans
1 can pinto beans
1 can water
1 can Rotel original
1 can diced stewed tomatoes
1 can corn (Jennifer likes to use frozen)
Mix all together and simmer 30 min. Serve with corn bread. Can also be dumped into the crock pot for at least 2 hours on medium.
Very flexible recipe - for spicier dish use warmer Rotels, for milder use mild or regular. For soupier dish keep canned juices but drain for a thicker soup.
1 pk taco seasoning
1 pk ranch
1 can kidney beans
1 can pinto beans
1 can water
1 can Rotel original
1 can diced stewed tomatoes
1 can corn (Jennifer likes to use frozen)
Mix all together and simmer 30 min. Serve with corn bread. Can also be dumped into the crock pot for at least 2 hours on medium.
Very flexible recipe - for spicier dish use warmer Rotels, for milder use mild or regular. For soupier dish keep canned juices but drain for a thicker soup.
Go Green Calzone
Rachael Ray Mag has such WONDERFUL recipes!
6 Servings
Ingredients:
2 pounds baby spinach
12 ounces sweet Italian sausage, casings discarded
2 tablespoons extra-virgin olive oil
1 onion, chopped
12 ounces mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
Salt and pepper
1 pound store-bought pizza dough (or homemade machine crescents)
1 1/2 cups store-bought marinara sauce (optional)
Directions:
1. In a large skillet, bring 1/4 cup water to a boil over medium-high heat. Add half of the spinach and cook, turning, until wilted, 1 to 2 minutes; drain. Repeat with the remaining spinach. Let cool slightly, then squeeze to remove as much moisture as possible. Coarsely chop, then transfer to a large bowl. (We use boxed frozen spinach (2) to simplify the recipe/cooking. - thaw well and squeeze to drain)
2. In the same skillet, cook the sausage and onions over medium-high heat in 1 T olive oil, breaking up sausage, until browned and the onion is softened, about 5 minutes. Transfer to the spinach mixture. Stir in the mozzarella and Parmesan; season with salt and pepper.
3. Preheat the oven to 425°. Grease a baking sheet with 1 1/2 teaspoons olive oil. On the baking sheet, roll out the dough to form a 20-by-15-inch rectangle. Mound the filling lengthwise down one side of the dough. Fold the long side over the filling. Flip the calzone seam side down and re-tuck any open ends. Rub the remaining 1 1/2 teaspoons olive oil over the calzone, then cut 2 small vents in the top. Bake until golden, 25 to 35 minutes. Serve with the marinara sauce if desired.
6 Servings
Ingredients:
2 pounds baby spinach
12 ounces sweet Italian sausage, casings discarded
2 tablespoons extra-virgin olive oil
1 onion, chopped
12 ounces mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
Salt and pepper
1 pound store-bought pizza dough (or homemade machine crescents)
1 1/2 cups store-bought marinara sauce (optional)
Directions:
1. In a large skillet, bring 1/4 cup water to a boil over medium-high heat. Add half of the spinach and cook, turning, until wilted, 1 to 2 minutes; drain. Repeat with the remaining spinach. Let cool slightly, then squeeze to remove as much moisture as possible. Coarsely chop, then transfer to a large bowl. (We use boxed frozen spinach (2) to simplify the recipe/cooking. - thaw well and squeeze to drain)
2. In the same skillet, cook the sausage and onions over medium-high heat in 1 T olive oil, breaking up sausage, until browned and the onion is softened, about 5 minutes. Transfer to the spinach mixture. Stir in the mozzarella and Parmesan; season with salt and pepper.
3. Preheat the oven to 425°. Grease a baking sheet with 1 1/2 teaspoons olive oil. On the baking sheet, roll out the dough to form a 20-by-15-inch rectangle. Mound the filling lengthwise down one side of the dough. Fold the long side over the filling. Flip the calzone seam side down and re-tuck any open ends. Rub the remaining 1 1/2 teaspoons olive oil over the calzone, then cut 2 small vents in the top. Bake until golden, 25 to 35 minutes. Serve with the marinara sauce if desired.
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