3 cans (15 oz. each) kidney beans, drained
2 large onions, chopped
2 green pepper, chopped
2 lbs. extra lean ground beef
2 cans (16oz. each) tomatoes
2 can (8oz. each) tomato sauce.
1/4 tsp. paprika
2 bay leaves
2 Tbsp. chili powder
Spray a large kettle pan with non-stick cooking spray and brown the meat. Add remaining ingredients. Cover and simmer for 1 hour. Before serving remove the bay leaves.
12 Servings
*Andrew's favorite
Saturday, April 27, 2013
Hawaiian Haystacks
Stove top method:
2 (10 3/4oz.) cans cream of chicken soup
1 can milk
2 cups cooked chicken breasts, diced or shredded
Heat soup and milk on the stove until heated thoroughly. You want this to be the consistencyof gravy. You can add more milk if the mixture is too thick. Add cooked chicken and continue to heat until chicken is warm.
Crock Pot method:
2 frozen chicken breasts
2 (10 3/4oz.) cans cream of chicken soup
milk
Place chicken breasts in Crock Pot and cover with soup. Cook on low for 6-8 hours. Remove chicken from the Crock Pot and shred or dice the chicken. Return to the Crock Pot. Add enough milk to the soup and chicken to make the consistency of gravy.
Serve the sauce over cooked rice. Then top with any of the following toppings. Serves 6-8
shredded cheddar cheese
pineapple tidbits
sliced olives
diced green onion
chopped celery
shredded coconut
sliced almond
diced fresh mushroom
chow mein nookles
diced tomatoes
peas
mandarin oranges
raisins
diced green pepper
cashews
soy sauce
water chestnuts
etc...
2 (10 3/4oz.) cans cream of chicken soup
1 can milk
2 cups cooked chicken breasts, diced or shredded
Heat soup and milk on the stove until heated thoroughly. You want this to be the consistencyof gravy. You can add more milk if the mixture is too thick. Add cooked chicken and continue to heat until chicken is warm.
Crock Pot method:
2 frozen chicken breasts
2 (10 3/4oz.) cans cream of chicken soup
milk
Place chicken breasts in Crock Pot and cover with soup. Cook on low for 6-8 hours. Remove chicken from the Crock Pot and shred or dice the chicken. Return to the Crock Pot. Add enough milk to the soup and chicken to make the consistency of gravy.
Serve the sauce over cooked rice. Then top with any of the following toppings. Serves 6-8
shredded cheddar cheese
pineapple tidbits
sliced olives
diced green onion
chopped celery
shredded coconut
sliced almond
diced fresh mushroom
chow mein nookles
diced tomatoes
peas
mandarin oranges
raisins
diced green pepper
cashews
soy sauce
water chestnuts
etc...
Poppy Seed Chicken
1 (10 3/4 oz.) can cream of chicken soup
1 1/2 cups sour cream
3 cups cooked chicken, diced
1 cellophane sleeve of Ritx crackers, crushed
1 Tbsp. poppy seeds
4 Tbsp. butter, melted
Rice for serving
Preheat oven to 350 degrees. In a bowl, mix together soup and sour cream until well blended. Stir in diced chicken. Spread chicken mixture into a 9 x 9 baking dish. In a large resealable bag, crush crackers. Add poppy seeds and butter to bag and seal. Toss to coat. Sprinkle cracker mixture over chicken. Bake at 350 for 30 minutes. Serve over cooked rice.
Serves 4-6
1 1/2 cups sour cream
3 cups cooked chicken, diced
1 cellophane sleeve of Ritx crackers, crushed
1 Tbsp. poppy seeds
4 Tbsp. butter, melted
Rice for serving
Preheat oven to 350 degrees. In a bowl, mix together soup and sour cream until well blended. Stir in diced chicken. Spread chicken mixture into a 9 x 9 baking dish. In a large resealable bag, crush crackers. Add poppy seeds and butter to bag and seal. Toss to coat. Sprinkle cracker mixture over chicken. Bake at 350 for 30 minutes. Serve over cooked rice.
Serves 4-6
Creamy Italian Chicken
4-6 chicken breasts
1 pkg. dry Italian dressing mix
1 (8oz.) pkg. cream cheese, softened
2 (10 3/4oz.) cans. cream of chicken soup
rice or noodles for serving
Put chicken breast in Crock Pot. Sprinkle with dry Italian dressing mix. Mix cream cheese and soup in a separate bowl. Pour over chicken. Cook on low 8 hours. Shred or serve whole breast over rice or noodles. (add milk if needed to thin sauce out.)
Serves 4-6
1 pkg. dry Italian dressing mix
1 (8oz.) pkg. cream cheese, softened
2 (10 3/4oz.) cans. cream of chicken soup
rice or noodles for serving
Put chicken breast in Crock Pot. Sprinkle with dry Italian dressing mix. Mix cream cheese and soup in a separate bowl. Pour over chicken. Cook on low 8 hours. Shred or serve whole breast over rice or noodles. (add milk if needed to thin sauce out.)
Serves 4-6
Friday, April 26, 2013
French Crepes
1 cup all-purpose flour
1/2 tsp. salt
4 large eggs
2 egg yolks
2 1/2 cups milk
1 Tbsp. vanilla
1/2 cup butter, melted
Sift flour and salt together. Whisk eggs, egg yolks, vanilla, and melted butter together. Add to flour mixture and mix well. Heat and lightly butter or oil small skillet. Use a measuring cup to pour 1/4 cup batter into skillet. Quickly swirl pan to spread batter. Cook until edges are brown. Flip crepe and cook other side. Sprinkle with powdered sugar and roll up.
Fruit-Filled Crepes:
Fruit Filling:
1/4 cup sugar
1 cup fresh or frozen fruit or choice
1 cup whipping cream
1/2 cup powdered sugar
1 tsp. vanilla
Follow recipe for French Crepes. For fruit filling, sprinkle 1/4 cup sugar over 1 cup fresh or frozen fruit of choice. Let stand for 15 minutes. Beat 1 cup whipping cream with 1/2 cup powdered sugar and 1 tsp. vanilla until soft peaks for. Spread fruit filling down center of crepes and roll up. Top with whipped cream and a spoonful of fruit.
1/2 tsp. salt
4 large eggs
2 egg yolks
2 1/2 cups milk
1 Tbsp. vanilla
1/2 cup butter, melted
Sift flour and salt together. Whisk eggs, egg yolks, vanilla, and melted butter together. Add to flour mixture and mix well. Heat and lightly butter or oil small skillet. Use a measuring cup to pour 1/4 cup batter into skillet. Quickly swirl pan to spread batter. Cook until edges are brown. Flip crepe and cook other side. Sprinkle with powdered sugar and roll up.
Fruit-Filled Crepes:
Fruit Filling:
1/4 cup sugar
1 cup fresh or frozen fruit or choice
1 cup whipping cream
1/2 cup powdered sugar
1 tsp. vanilla
Follow recipe for French Crepes. For fruit filling, sprinkle 1/4 cup sugar over 1 cup fresh or frozen fruit of choice. Let stand for 15 minutes. Beat 1 cup whipping cream with 1/2 cup powdered sugar and 1 tsp. vanilla until soft peaks for. Spread fruit filling down center of crepes and roll up. Top with whipped cream and a spoonful of fruit.
Pizza Crust
Thick-Crust Pizza:
1 cup warm water
2 tsp. yeast
1/3 cup oil
1 Tbsp. sugar
1 tsp. salt
3 cups flour
Pizza Sauce
3 cups grataed mozzarella cheese
Parmesan cheese
Choice of toppings:
Pepperoni, sausage, hamburger, ham, mushrooms, olives, peppers, onions, tomatoes, pineapple, etc...
Stir water, yeast, oil, and sugar together. Let rest 5 minutes. Stir in salt and flour. Turn onto lightly floured surface and knead 3-4 minutes. Refrigerate until ready to use. Divide dough in half. Roll each half into large circle. Grease 2 pizza pans. For a crisper crust, sprinkle pans with cornmeal. Lay dough on pizza pans. Press dough from the center to the outside edges of pan, pushing the dough to make a thick-edged crust. Pour sauce over dough. Sprinkle with mozzarella and Parmesan cheese and toppings of choice. Bake at 450 for 15-20 minutes, or until crust is golden brown. Slice and serve hot.
Thin and Crispy Crust:
Follow above recipe, but add 1 tsp. vinegar to the oil and sugar. Divide dough into 3 parts. Bake according to recipe.
1 cup warm water
2 tsp. yeast
1/3 cup oil
1 Tbsp. sugar
1 tsp. salt
3 cups flour
Pizza Sauce
3 cups grataed mozzarella cheese
Parmesan cheese
Choice of toppings:
Pepperoni, sausage, hamburger, ham, mushrooms, olives, peppers, onions, tomatoes, pineapple, etc...
Stir water, yeast, oil, and sugar together. Let rest 5 minutes. Stir in salt and flour. Turn onto lightly floured surface and knead 3-4 minutes. Refrigerate until ready to use. Divide dough in half. Roll each half into large circle. Grease 2 pizza pans. For a crisper crust, sprinkle pans with cornmeal. Lay dough on pizza pans. Press dough from the center to the outside edges of pan, pushing the dough to make a thick-edged crust. Pour sauce over dough. Sprinkle with mozzarella and Parmesan cheese and toppings of choice. Bake at 450 for 15-20 minutes, or until crust is golden brown. Slice and serve hot.
Thin and Crispy Crust:
Follow above recipe, but add 1 tsp. vinegar to the oil and sugar. Divide dough into 3 parts. Bake according to recipe.
Chicken Parmesan
6 boneless, skinless chicken breasts
1/2 cup fine bread crumbs
1/4 cup Parmesan cheese
2 Tbsp. parsley flakes
2 tsp. garlic powder
2 eggs, well beaten
1 1/2 quarts marinara sauce
2 cups mozzarella cheese
Mix bread crumbs, Parmesan cheese, parsley, and garlic in a bowl. Beat eggs together in a separate dish. Dip chicken in eggs and then in crumb mixture. Place chicken in greased 9 x 13 baking pan. Bake at 350 for 1 hour. Remove from oven and pour marinara sauce over chicken. Sprinkle with mozzarella cheese. Bake 30 minutes.
1/2 cup fine bread crumbs
1/4 cup Parmesan cheese
2 Tbsp. parsley flakes
2 tsp. garlic powder
2 eggs, well beaten
1 1/2 quarts marinara sauce
2 cups mozzarella cheese
Mix bread crumbs, Parmesan cheese, parsley, and garlic in a bowl. Beat eggs together in a separate dish. Dip chicken in eggs and then in crumb mixture. Place chicken in greased 9 x 13 baking pan. Bake at 350 for 1 hour. Remove from oven and pour marinara sauce over chicken. Sprinkle with mozzarella cheese. Bake 30 minutes.
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