Tuesday, March 17, 2009

Indian Rice Pudding

Submitted by: ccbanana
1c cooked basmati rice
1c whole milk
1/2c heavy cream
3/4c coconut milk
1/4c sugar
1/4t cardamom
1/3c chopped pistachios
1/3c golden raisins

Heat cooked rice and milk in a large nonstick saute pan over medium heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring fequently (about 5 mins).

Increase heat to medium, add the heavy cream, coconut milk, sugar and cardamom and continue to cook until the mixture just begins to thicken again (about 5-10 mins). Use a whisk.

Once it is just thickened, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes and place plastic wrap directly on the surface of the pudding. Chill and serve :)

Spicy Tuna on Cucumbers

Submitted by: bbjoys
- 1 package sashimi-quality tuna
- 1/2 cup mayonnaise
- 1 teaspoon hot sauce
- 2 teaspoons sugar
- 1 cucumber, peeled
- 1 stalk green onion, finely sliced
- pinch of salt

To mash the tuna, lay a sheet of plastic food wrap on a cutting board. Place your tuna on the food wrap, then lay a second sheet of food wrap on top to cover your tuna. Using a mallet, smash your tuna until it becomes mushy and fairly pasty.

After your tuna has been mashed, add in the the remaining ingredients. Mix until all ingredients have been evenly combined. You can add more hot sauce if you like it spicier (or use less for milder taste buds). Also, play around with the mayonnaise. You can add more for a creamier texture.

Take your peeled cucumber, and slice it into rounds (as thick/thin as desired). Plate the cucumber rounds, and carefully place a scoop of spicy tuna on top of each cucumber.

Serve immediately.


Submitted by: hjk5000
1 and 1/2 sticks butter
1 medium head cabbage, shredded
2 large onions, diced
1 pound egg dumplings or noodles
salt and pepper

Melt butter in large skillet on medium heat, add onions and cook for about 3 minutes, then stir in cabbage, sprinkle with salt and pepper and cover. Reduce heat to low and let cook for about 1 and 1/2 hours stirring occasionally. Combine this with cooked egg noddles and ta-da! Haluski. You can use store bought egg noodles/dumplings or make your own.

I have an aunt who makes this with bacon added, its a good option if you find it too plain.

Curried Rice with Shrimp

Submitted by: mamabear7
# 1 tablespoon olive oil
# 1 large onion, chopped
# 2 carrots, chopped
# 2 cloves garlic, chopped
# 2 teaspoons curry powder
# 1 cup long-grain white rice
# kosher salt and pepper
# 1 1/2 pounds large shrimp, peeled and deveined
# 1/2 cup fresh basil

1 tablespoon olive oil 1 large onion, chopped 2 carrots, chopped 2 cloves garlic, chopped 2 teaspoons curry powder 1 cup long-grain white rice kosher salt and pepper 1 1/2 pounds large shrimp, peeled and deveined 1/2 cup fresh basil Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes. 2Add the garlic and curry and cook, stirring, until fragrant, 2 minutes. 3Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes. 4Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.

Chicken Paprikash Hungarian

Submitted by: mfleming2977
* 1 large onion, chopped
* 2 table spoons of bacon grease
* 3 cloves garlic, chopped
* 3/4 teaspoon salt
* 1 teaspoon crushed red pepper flakes
* 3 tablespoons paprika
* 1 (2 to 3 pound) whole chicken, cut into pieces
* 1 cup water
* 2 tablespoons all-purpose flour
* 1 (8 ounce) container sour cream

Heat bacon grease in a large skillet over medium heat. Add onion, garlic, salt, red pepper flakes and paprika. Stir together and saute until onion is translucent. Add chicken pieces and pour water over all. Cook over medium heat for 1 hour, adding more water if necessary.

Stir liquid into a medium bowl with flour and sour cream; mix until well blended, then slowly add mixture to chicken, stirring constantly. Cook until mixture is thick.

Serve over rice. This recipe is usually served with dumplings but I like mine over rice.

Tuesday, March 10, 2009

Beer Cheese

Submitted By: Melania25

1 (8 oz.) cream cheese, softened
1 pack shredded white cheddar
1/4-1/2 c. beer
Garlic salt

Put everything but beer in a bowl. Add beer slowly; you may need more, you may need less. The texture should be thick and not too runny.

Blend/mix and serve with rye, sourdough or other strong bread!

Add green dye to your beer if you are feeling festive!

Monday, March 2, 2009

Linguine meets Zucchini & Garlic Chicken

1/2 lb linguine
2 tablespoons butter
1 clove garlic, minced
1/2 lb zucchini, coarsely shredded (1 medium to large)
1/3 cup freshly grated parmesan cheese

Cook linguine in rapidly boiling water until tender, drain and return to pan to keep warm.
While pasta is cooking, heat butter in a saucepan over low heat until butter is foaming; add garlic and cook for 1 minute; add zucchini and cook, stirring occasionally, for 1-2 minutes or until softened.
Add zucchini sauce to pasta; add parmesan cheese and toss well.

4 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry breadcrumbs (I use the Italian seasoned ones)
1/4 cup grated parmesan cheese
4 boneless skinless chicken breasts, seasoned with
italian seasoning

Preheat oven to 425 degrees F (220 degrees C).
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Shepherds Pie

Submitted by: sare_bear

Brown 1lb beef and mix in taco seasoning (follow package directions)
Make mashed potatoes (or instant mashed potatoes)
put beef mixture in bottom of pie pan
cover beef mixture with canned or frozen corn (or mixed vegetables)
Layer shredded cheese over corn
layer mashed potatoes over cheese
Bake for 25 minutes at 350 degrees

Pork Chop Casserole

Submitted by: babytime09

2 small cans low-fat cream of mushroom soup
4 bone-in pork chops
1 small onion cut in slices
1 package large portabella mushrooms - you know the regular portabellas that you get that are slices, but not the baby bellas...
4 potatoes peeled and sliced in rounds
- use 9X13ish baking pan
- layer potato slices on the bottom
- layer portabella mushrooms and 1/2 of the onion on top of the potatoes
- put pork chops on top of onions/mushrooms
- sprinkle remaining onion on top of the pork chops
- pour soup over casserole
- bake 350 for 30 minutes covered and then about 20 minutes uncovered, occasionally check them and spoon the sauce over the pork chops.

Jambalaya with Shrimp

Submitted by: Glowconsin

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon minced garlic
6 ounces andouille sausage, sliced
1 cup uncooked long-grain white rice
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1 bay leaf
2 cups fat-free, less-sodium chicken broth
3/4 cup water
1 tablespoon tomato paste
1/2 teaspoon hot pepper sauce
1 (14.5-ounce) can no salt-added diced tomatoes, undrained
1/2 pound peeled and deveined medium shrimp
2 tablespoons chopped fresh parsley

Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.
Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.

Easy Cheesy Vegi soup

Submitted by: shell1016

2lbs frozen "califonia Veggies"
1 Can Rotel Tomatos
3 cups chicken broth
10oz Light Velvita Cheese
Boil Veggi's to your desired texture then cube the velvita cheese and stir in. Its 1pt for WW and DELISH
Note: We add a few more jalapenos and some taco seasoning to spice it up. Or we add cubed chicken to make it a dinner.

Chili Beans

Submitted by: Batstafuny

2 cans of bush's chili beans
2 cans of Texas magic chili starter
1 can rotel
sometimes i add an extra can of some type of tomatoes...
i brown my hamburger (about a pound or so) in a really big pot.. then start adding cans.. i do it different every time.
the real treat that makes my chili beans special:
macaroni and cheese! i make a family sized box of velveeta macaroni and cheese and when it's time to serve, i fill the bottom of the bowl with macaroni and then top with the chili beans. omg. good.

Chicken And Biscuits

Submitted by: AMYfromKY

1 large can of canned white chicken
1 can of cut potatoes
1 can of cream of chicken soup (mixed with 1/2 can of water)
Frozen veggies (as much as you like)
Put the water/cream of chicken mixture into 8 X 8 pan. Mix in chicken, potatoes, and veggies. Place biscuits on top. Bake at 375 until biscuits are brown and mixture is bubbling.

Tuesday, January 6, 2009

My chili recipe
Note: I have a 5 quart crockpot, you may need to halve this
1.5 lbs ground beef
1 large onion, chopped
1 large green pepper, seeds and membranes removed, chopped
1 can black beans
1 can dark red kidney beans
1 can light red kidney beans
1 can great northern beans
1 packet regular chili seasoning
1 packet hot chili seasoning
1 large can crushed tomatoes
1 large can diced tomatoes, liquid drained

Brown the meat in a skillet, remove and place in crock pot.
Saute onion and pepper in remaining grease until soft, place in crock pot
Rinse beans and add to crockpot
Add seasoning packets and tomatoes and stir.
Cook on low for 6-8 hours, or until your husband starts whining "is the chili almost done"
Sprinkle wiht shredded cheese if it so pleases you and cornbread.
My favorite is Mexican Chicken

2-3 Chicken Breast (they can be frozen)
1 can black beans(drained)
1 can corn (drained)
1 jar salsa (small jar) even if you aren't a "spicy" person at least use a medium salsa..it gives it more flavor.

Cook for 4 hours on low in crockpot

Add one block of cream cheese

Cook for one more hour

I like to make rice and mix it into the dip and eat it with Doritos but you are supposed to put them in tortillas and eat them like a taco.
Crock Pot Ribs (my DH calls them "little pieces of heaven")
1-1 1/2 lbs. of lean ribs, cut to fit in the crock pot1 can of Coke (Coke Zero works too)1 1/4 cup of Brown Sugar1 tsp of black pepper
2 cups of BBQ Sauce - I suggest Sweet Baby Rays... The best!
Cut the ribs into segments so that they fit in the crock pot. Rub the ribs with the brown sugar and black pepper and cook on low for 8-10 hours.
After cooking drain the Coke out of the Crock Pot (ribs stay in crock pot). Brush ribs with BBQ Sauce and cook on high for 1 hour. I usually serve them with homemade potato chips or cornbread. Enjoy!

Monday, January 5, 2009

My DH looooves this!
CROCK-POT TURKEY1 large frozen turkey breast with bone2 cans of whole cranberry sauce2 envelopes Lipton Onion soup1 cup orange juice, no pulpPlace the frozen turkey breast in a crock-pot. Pour dry onion soup mix, cranberries and orange juice over the turkey breast. Cook on low heat for 8 hours. (Sometimes there is a gravy packet inside the breast and it can be difficult to remove it. I usually run water over the packet and work it loose)This recipe is very moist and it just falls off the bones. Slice the turkey breast and pour some dripping all over the turkey. Discard the juice when you are done. Save a little for leftovers if there are any left. Goes great with mashed potatoes!
Pulled BBQ Chicken
2 lbs. skinless, boneless chicken (breasts, thighs...whatever you like)
Chicken Rub:
2 Tbsp Dark Brown Sugar
1 t. paprika
1 t. Chili Powder
3/4 t. cumin
1/2 t. cayenne pepper
1/2 t. salt
1/4 t. ground ginger
Mix Rub and rub it all over the chicken.
Put chicken in crock pot.
SAUCE: Mix as below OR just pour a bunch of your favorite BBQ sauce over chicken :)
2 t. canola oil
1/2 Cup finely chopped onion
2 Tbsp. dark brown sugar
1 t. chili powder
1/2 t. garlic powder
1/2 t. dry mustard
1/4 t. ground allspice
1/8 t. ground red pepper
1 Cup Ketchup
2 Tbsp cider vinegar
1 Tbsp molassess
Pour sauce over chicken making sure all pieces are well coated with sauce. Cook on low for 5 hours or until chicken is tender. Shred chicken using 2 forks. Can be eaten on it's own or on a sandwich.
Easy Beef Stew: This is a huge recipe so you might need to half it!!
2-3 lbs. beef, cubed
16-oz. pkg frozen green beans or mixed vegetables
16-oz. pkg frozen corn
16-oz. pkg frozen peas
21bs. carrots, chopped
1 large onion, chopped
4 medium potatoes, peeled and chopped
10 3/4 oz. can tomato soup
10 3/4 oz. celery soup (I used cream of celery, that is all I could find)
10 3/4 oz. can of mushroom soup
bell pepper chopped, optional
1) Combine all ingredients in 2, 4 quart slow cookers.
2) Cover. Cook on low 10-11 hours.
Note - I did not use cream of mushroom soup or any onion or peppers since I hate them. I fed a lot of people with this and it was a hit with everyone!!
Slow Cooker Lasagna
1 lb. ground beef or turkey, browned
4-5 cups spaghetti sauce, depending on how firm or juicy you want the finished lasagna
24-oz. cottage cheese
1 egg
8-10 lasagna noodles, uncooked
2-3 cups mozzarella cheese
1) Combine ground beef and spaghetti sauce.
2) Combine egg and cottage cheese.
3) Layer half of the ground beef mixture, the dry noodles, the cottage cheese mixture, and the mozzarella cheese in the slow cooker. Repeat layers.
4) Cover. Cook on high 4-5 hours or low 6-8 hours.
Note- I made this with ground turkey and it was fabulous!
(I Found this recipe on the Ash is Fit blog that I follow link in siggy, we tried it this week and it is now my favorite and it could not be easier!!!)
BBQ Chicken
2 Chicken breasts
1 Cup of chicken stock
2 cups of BBQ sauce ( I used KC masterpiece)
Combine chicken, Stock, and 1/2 bbq sauce in crock pot on high for 4 hours or low for 8 hours
remove chicken, shred, and cover with remaining cup of bbq sauce.
I served it with hamburger buns that I toasted in a skillet sprayed with Pam.
Sweet BBQ Meatballs - SUPER EASY!!
this is my mom's recipe, no idea where she got it.
Mix ground beef/turkey/venison with 1 egg per pound of meat, add desired seasoning and 1 package of dry onion soup mix. Form into small meatballs and bake until cooked through (I cook at about 375).
While meatballs are baking, mix one regular bottle of plain barbecue sauce (we use Open Pit) and 2/3 jar of grape jelly. Whisk until clumps break up. Pour the meat balls in the mixture and cook on low for 3-4 hours. Can be cooked in crockpot more or less, depending on when needed since meat is already cooked. These are super easy and always a huge hit at parties and such.
1 pound boneless skinless chicken breasts, cut into 1-inch cubes 1/2 pound andouille sausage, diced 1 (28-ounce) can diced tomatoes 1 medium onion, chopped 1 green bell pepper, seeded and chopped 1 stalk celery, chopped 1 cup reduced-sodium chicken broth 2 teaspoons dried oregano 2 teaspoons Cajun or Creole seasoning 1 teaspoon hot sauce 2 bay leaves 1/2 teaspoon dried thyme 1 pound frozen peeled and cooked shrimp, thawed 2 cups cooked rice
DirectionsIn a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
Crock Pot Baked Apples
1/4 cup brown sugar1/4 cup walnuts, chopped2 tablespoons trans-fat free margarine1 teaspoon cinnamon6 Gala or Macintosh apples, cored1/2 cup apple juice or apple cider2 tablespoons orange liquor (optional)
Preheat a large crock-pot on high heat and preset it for 3 hours. In a large bowl, mix brown sugar, walnuts, margarine, and cinnamon. Fill the apples with the filling and place them in the crock-pot. Pour in the apple juice or cider and the liquor, if using. Cover and cook 2 1/2 to 3 hours on high heat until the apples are soft and begin to collapse.
1 can of kidney beans
1 can of tomato soup
1/2 lb of ground beef
chili powder
Cook it all day on low!