Thursday, March 11, 2010
Jamaican Sweet and Hot Chicken
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Chicken Noodle Soup
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Meatball and Sweet Onion Subs
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Sweet and Sour Ribs
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Sweet and Sour Ribs
3-4 pounds boneless country style ribs
1 can pineapple tidbits, undrained
2 cans tomato sauce
1/2 onion thinly sliced
1/2 green pepper, thinly sliced
1/2 cup brown sugar
1/2 cup cider vinegar
1/4 cup tomato paste
2 tbsp worcestershire sauce
1 clove garlic, minced
salt and pepper to taste
Place ribs in crock-pot. In a bowl, mix together all other ingredients. Pour mixture over ribs. Cover and cook on medium 5-6 hours or until meat is tender.
Sweet and Sour Ribs
3-4 pounds boneless country style ribs
1 can pineapple tidbits, undrained
2 cans tomato sauce
1/2 onion thinly sliced
1/2 green pepper, thinly sliced
1/2 cup brown sugar
1/2 cup cider vinegar
1/4 cup tomato paste
2 tbsp worcestershire sauce
1 clove garlic, minced
salt and pepper to taste
Place ribs in crock-pot. In a bowl, mix together all other ingredients. Pour mixture over ribs. Cover and cook on medium 5-6 hours or until meat is tender.
Ham Roll Ups
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Ham Roll-ups
(this recipe makes 2 meals)
25 slices ham
25 slices swiss cheese
Cornbread stuffing (See recipe below)
Bake 1 8x8 pan cornbread
1 cup finely chopped celery
4 tbsp finely chopped onion
1 cup butter
1/2 cup apricot preserves
1/4 cup water
Cook celery, and onion in butter until tender. Add apricot preserves and water. Mix well. Crumble cornbread and add to mixture.
Apricot glaze (see recipe below)
1 tbsp cornstarch
1 tbsp brown sugar
1 cup water
1 cup pineapple juice
1 tbsp butter
1/4 cup apricot preserves
Mix cornstarch and brown sugar in saucepan. Add pineapple juice and water. Stir over medium heat until boils. Add butter and apricot preserves.
Place 1/3 cup stuffing in the center of a slice of ham. Place a slice of swiss cheese on top of that. Roll up and secure with toothpick. Place in a casserole dish and bake at 350 degrees for 45 minutes. Spoon sauce over when serving.
Ham Roll-ups
(this recipe makes 2 meals)
25 slices ham
25 slices swiss cheese
Cornbread stuffing (See recipe below)
Bake 1 8x8 pan cornbread
1 cup finely chopped celery
4 tbsp finely chopped onion
1 cup butter
1/2 cup apricot preserves
1/4 cup water
Cook celery, and onion in butter until tender. Add apricot preserves and water. Mix well. Crumble cornbread and add to mixture.
Apricot glaze (see recipe below)
1 tbsp cornstarch
1 tbsp brown sugar
1 cup water
1 cup pineapple juice
1 tbsp butter
1/4 cup apricot preserves
Mix cornstarch and brown sugar in saucepan. Add pineapple juice and water. Stir over medium heat until boils. Add butter and apricot preserves.
Place 1/3 cup stuffing in the center of a slice of ham. Place a slice of swiss cheese on top of that. Roll up and secure with toothpick. Place in a casserole dish and bake at 350 degrees for 45 minutes. Spoon sauce over when serving.
Thursday, February 11, 2010
Teriyaki Chicken Stir Fry
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Teriyaki Marinade
1/2 c. soy sauce
1 tbsp. red wine vinegar
1/4 c. honey
1/2 tsp. Accent
1 clove garlic, minced
Black pepper, to taste
1 1/2 lbs Chicken Tenders
Stir Fry Veggies (I got mine from Costco)
Mix all marinade ingredients together and pour over chicken tenders. Let marinate overnight. Cook chicken 4-6 minutes; add stir fry veggies and cook til done. I usually cover the pan and let the veggies steam. Serve over rice.
Teriyaki Marinade
1/2 c. soy sauce
1 tbsp. red wine vinegar
1/4 c. honey
1/2 tsp. Accent
1 clove garlic, minced
Black pepper, to taste
1 1/2 lbs Chicken Tenders
Stir Fry Veggies (I got mine from Costco)
Mix all marinade ingredients together and pour over chicken tenders. Let marinate overnight. Cook chicken 4-6 minutes; add stir fry veggies and cook til done. I usually cover the pan and let the veggies steam. Serve over rice.
Chicken Bisquits
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Hamburger Casserole 2
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Hamburger Casserole 1
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Hawaiian Chicken
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Honey Mustard Chicken
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Crock Pot Roast
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Macaroni and Tomato
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Macaroni and Tomato
1 lb. Ground beef, browned until crumbly and drained
½ c. chopped onion
1 tsp. basil
1 tsp. oregano
¼ tsp. garlic taste and onion salt – to taste
32 ounces of tomato (I like the Italian diced one)
1 cup of corn (optional)
½ -1 box of macaroni noodles –to you liking
1 c. shredded mozzarella cheese
Brown ground beef with chopped onion. Drain meat and add to tomatoes. Sprinkle in spices and add corn. While heating cook the noodles. Drain noodle and combine the dinner and serve.
From freezer: heat up the tomatoes bag from thawed or frozen state. While heating is almost done cook and noodles and drain.
Macaroni and Tomato
1 lb. Ground beef, browned until crumbly and drained
½ c. chopped onion
1 tsp. basil
1 tsp. oregano
¼ tsp. garlic taste and onion salt – to taste
32 ounces of tomato (I like the Italian diced one)
1 cup of corn (optional)
½ -1 box of macaroni noodles –to you liking
1 c. shredded mozzarella cheese
Brown ground beef with chopped onion. Drain meat and add to tomatoes. Sprinkle in spices and add corn. While heating cook the noodles. Drain noodle and combine the dinner and serve.
From freezer: heat up the tomatoes bag from thawed or frozen state. While heating is almost done cook and noodles and drain.
Taquitos for a Crowd
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Taquitos for a Crowd
6 cups cooked, chopped roast beef (Canned roast beef also works nicely if you want to save some time.)
2 cans black beans, drained and rinsed
2 cans corn, drained
4 cups shredded cheddar or Mexican blend cheese
3 cups salsa
60 flour tortillas (or corn if you prefer)
Oil for frying
After slow cooking your roast for until it shreds, chop finely. If you use about a 6 pound rump roast you should have plenty of meat. In a large bowl, mix beef, beans, corn, cheese, and salsa. In a fry-pan, heat oil to medium heat. One at a time, using tongs, dip tortillas into hot oil for about 5-10 seconds until it begins to bubble slightly. (You may have to use a spatula to get out of the oil so it doesn’t tear. Set aside on paper towels. (Do only about 10 at a time, fill, roll and repeat). Fill each tortilla with about ¼ cup of the mixture. (More or less if you want them thicker or thinner.) Roll tightly and place seam side down on a cookie sheet. If freezing, see directions below. Otherwise, bake at 400 degrees for 10-15 minutes.
Freezing directions: When the cookie sheet is full, flash freeze. When firm, place in gallon size freezer bags. To reheat, bake at 400 degrees for 20-25 minutes, until heated through.
Taquitos for a Crowd
6 cups cooked, chopped roast beef (Canned roast beef also works nicely if you want to save some time.)
2 cans black beans, drained and rinsed
2 cans corn, drained
4 cups shredded cheddar or Mexican blend cheese
3 cups salsa
60 flour tortillas (or corn if you prefer)
Oil for frying
After slow cooking your roast for until it shreds, chop finely. If you use about a 6 pound rump roast you should have plenty of meat. In a large bowl, mix beef, beans, corn, cheese, and salsa. In a fry-pan, heat oil to medium heat. One at a time, using tongs, dip tortillas into hot oil for about 5-10 seconds until it begins to bubble slightly. (You may have to use a spatula to get out of the oil so it doesn’t tear. Set aside on paper towels. (Do only about 10 at a time, fill, roll and repeat). Fill each tortilla with about ¼ cup of the mixture. (More or less if you want them thicker or thinner.) Roll tightly and place seam side down on a cookie sheet. If freezing, see directions below. Otherwise, bake at 400 degrees for 10-15 minutes.
Freezing directions: When the cookie sheet is full, flash freeze. When firm, place in gallon size freezer bags. To reheat, bake at 400 degrees for 20-25 minutes, until heated through.
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