Margaret's Meatloaf
From: anyrose
Margaret was the housekeeper of the parents of a high school friend of anyrose, who thought the recipé sounded yummy enough to share and is certain he had shared it on fb because he thinks it's yummy, too.
2 lbs ground beef
2 eggs
1 cup chili sauce
2 tsp worcestershire sauce
2 tsp salt
1/2 tsp ground pepper
23 saltines, crushed
1/4 - 1/2 cup dried onion, diced
1/2 cup green pepper, diced
Mix together ground beef, chili sauce, eggs, worcestershire sauce, salt, ground pepper. 20 crushed saltines, onion, and green pepper. Grease a loaf pan (preferably pyrex) and pack mixture into it. Crush last 3 saltines over the top, and smear about 2 tbsp chili sauce/ketchup over the top.
Bake at 350 for 1 hour.
Sunday, February 28, 2010
Orange-Almond Scented Fruit Dip
From: gardentraveler
I improvised this to take to dinner. I served it with apple slices, grapes, strawberries and pineapple. Not really sure what to call this, because the flavors are subtle. So I came up with something pretentious-sounding. It was pounced on by everyone very unpretentiously and I ate the leftovers for breakfast with some of the leftover fruit. Measurements other than the cream cheese are total guesses. I'll be making it again because I'm thinking of serving it when my book group comes over and want to make sure I have the measurements down.
1/2 tub soft cream cheese
3 T. plain yogurt
Penzey's orange extract (1/8 t.? You could substitute orange zest; I was being lazy)
Penzey's almond extract (1/8 t.?)
Penzey's vanilla (1/8 t.?)
Dash Penzey's Baking Spice (similar to pumpkin pie spice)
Graftschafter Goldsaft Sirup (Here's another explanation.)(1 t.)Substitute a few drops of unsulphured molasses or use brown sugar instead of white sugar)
2 t. sugar (or to taste; might need more if using molasses)
1 T. sweetened coconut flakes
1 T. dried cranberries
1 T. blanched slivered almonds
Beat yogurt with cream cheese. Add sugar and flavorings and continue beating until smooth. Add mix-ins and beat until evenly distributed.
I improvised this to take to dinner. I served it with apple slices, grapes, strawberries and pineapple. Not really sure what to call this, because the flavors are subtle. So I came up with something pretentious-sounding. It was pounced on by everyone very unpretentiously and I ate the leftovers for breakfast with some of the leftover fruit. Measurements other than the cream cheese are total guesses. I'll be making it again because I'm thinking of serving it when my book group comes over and want to make sure I have the measurements down.
1/2 tub soft cream cheese
3 T. plain yogurt
Penzey's orange extract (1/8 t.? You could substitute orange zest; I was being lazy)
Penzey's almond extract (1/8 t.?)
Penzey's vanilla (1/8 t.?)
Dash Penzey's Baking Spice (similar to pumpkin pie spice)
Graftschafter Goldsaft Sirup (Here's another explanation.)(1 t.)Substitute a few drops of unsulphured molasses or use brown sugar instead of white sugar)
2 t. sugar (or to taste; might need more if using molasses)
1 T. sweetened coconut flakes
1 T. dried cranberries
1 T. blanched slivered almonds
Beat yogurt with cream cheese. Add sugar and flavorings and continue beating until smooth. Add mix-ins and beat until evenly distributed.
Thursday, February 25, 2010
Pioneer Woman on Good Morning America
Since we've shared a number of her recipes through the MMP, I thought I'd link to her appearance on Good Morning, America. WARNING: The link is to a video that autoplays.
Recipes:
Creamy Rosemary Potatoes (these sound really rich)
Perfect Pot Roast
Homemade Ranch Dressing
Mocha Brownies
Recipes:
Creamy Rosemary Potatoes (these sound really rich)
Perfect Pot Roast
Homemade Ranch Dressing
Mocha Brownies
Beer Basted Chicken with Asian Flavors
Beer Basted Chicken with Asian Flavors
From: Hockey Monkey, shared by gardentraveler
(Sent with 2008 Valentines; came across it in cleaning and thought I'd post it because it sounds yummy)
One 3 1/2 to 4 lb. chicken
12 oz. beer
6 green onions, chopped
1/2 c. soy sauce
1/4 c. lemon juice
2 T. brown sugar
2 T. fresh ginger, chopped
1 T. garlic, chopped
1 T. sesame oil
Place all ingredients in a heavy, resealable plastic bag. Refrigerate 1 hour to 1 day. Place chicken and marinade in a 9 x 13" pan. Bake at 350 degrees F. until juices run clear. Remove chicken and reduce marinade by half. Serve with rice. 4 servings.
From: Hockey Monkey, shared by gardentraveler
(Sent with 2008 Valentines; came across it in cleaning and thought I'd post it because it sounds yummy)
One 3 1/2 to 4 lb. chicken
12 oz. beer
6 green onions, chopped
1/2 c. soy sauce
1/4 c. lemon juice
2 T. brown sugar
2 T. fresh ginger, chopped
1 T. garlic, chopped
1 T. sesame oil
Place all ingredients in a heavy, resealable plastic bag. Refrigerate 1 hour to 1 day. Place chicken and marinade in a 9 x 13" pan. Bake at 350 degrees F. until juices run clear. Remove chicken and reduce marinade by half. Serve with rice. 4 servings.
Unstuffed Cabbage
Unstuffed Cabbage
From taxi78cab
Following discussion of a lasagna-like version, taxi says: "My version is strictly a weeknight, ready-in-half-an-hour variety. General directions:
Cook some rice in one pot. In another pot cook up some ground beef with some onions. Add a whole diced green peppers at the end so they don't get mushy. Toss in a can of diced/crushed/stewed/whatever tomatoes. Add some spices. Chop/shred/slice up some cabbage into bite-ish sized pieces. Add that in. When the cabbage is just slightly softened but not mushy, add the rice to the pot. Taste and adjust the spices/salt as necessary. Done. Twenty minutes on a good night. And really healthy if you use brown rice (obviously this needs longer to cook, though, so leftover is better here) and a leaner ground meat. Plus pepper+tomato+cabbage = a LOT of vitamin C!"
From taxi78cab
Following discussion of a lasagna-like version, taxi says: "My version is strictly a weeknight, ready-in-half-an-hour variety. General directions:
Cook some rice in one pot. In another pot cook up some ground beef with some onions. Add a whole diced green peppers at the end so they don't get mushy. Toss in a can of diced/crushed/stewed/whatever tomatoes. Add some spices. Chop/shred/slice up some cabbage into bite-ish sized pieces. Add that in. When the cabbage is just slightly softened but not mushy, add the rice to the pot. Taste and adjust the spices/salt as necessary. Done. Twenty minutes on a good night. And really healthy if you use brown rice (obviously this needs longer to cook, though, so leftover is better here) and a leaner ground meat. Plus pepper+tomato+cabbage = a LOT of vitamin C!"
Wednesday, February 24, 2010
Chicken Pot Pie II and III (also with link)
Chicken Pot Pie II and III
From: taxi78cab
Follow-up from the discussion that led me to post the first recipe.
"BooFae, if you want easy chicken pot pie, just combine cooked, cubed chicken, a bunch of frozen veggies (the mixed carrots, peas, corn variety is good here), and a can of cream of chicken soup in a pan. Add milk to get the right consistency on the sauce. Cook just enough to heat through. Put in a casserole/baking pan and top with either a premade frozen pie crust or biscuits (i.e. raw biscuit dough). Bake at ~350-375 until the pie crust or biscuits are cooked. Easy. My husband does prefer the made-from-scratch variety (like Rebo's recipe) so I don't do this easy version much any more, but it does work and is quick and easy. If you want a variation, these tarragon polenta chicken pot pies are wonderful. (I usually make that recipe in one big pan instead of little individual dishes like the recipe calls for.)"
From: taxi78cab
Follow-up from the discussion that led me to post the first recipe.
"BooFae, if you want easy chicken pot pie, just combine cooked, cubed chicken, a bunch of frozen veggies (the mixed carrots, peas, corn variety is good here), and a can of cream of chicken soup in a pan. Add milk to get the right consistency on the sauce. Cook just enough to heat through. Put in a casserole/baking pan and top with either a premade frozen pie crust or biscuits (i.e. raw biscuit dough). Bake at ~350-375 until the pie crust or biscuits are cooked. Easy. My husband does prefer the made-from-scratch variety (like Rebo's recipe) so I don't do this easy version much any more, but it does work and is quick and easy. If you want a variation, these tarragon polenta chicken pot pies are wonderful. (I usually make that recipe in one big pan instead of little individual dishes like the recipe calls for.)"
Chicken Pot Pie (Link with tweaks)
Turkey Pot Pie
Shared by: Dolores Reborn
Here's how Rebo turns this recipe into Chicken Pot Pie:
I substitute chicken, and I make the roux without the meat in it, then add to the veggies. I use chicken stock instead of boullion cubes, and I cut down on the amount of oregano. Typical recipe tweaking!
Second and third recipes here.
Shared by: Dolores Reborn
Here's how Rebo turns this recipe into Chicken Pot Pie:
I substitute chicken, and I make the roux without the meat in it, then add to the veggies. I use chicken stock instead of boullion cubes, and I cut down on the amount of oregano. Typical recipe tweaking!
Second and third recipes here.
Tuesday, February 23, 2010
Monday, February 22, 2010
Get-Well Garden Soup
Get-Well Garden Soup
From: gardentraveler
I've had this recipe for more than 25 years and made it at least once a year. Very yummy. This is one of a very few recipes that I make pretty much as instructed. I usually make the broth using a cut up chicken. Sometimes, I'll add leeks in addition to the onion. I generally use a whole package of chopped spinach.
Make your own chicken broth for more flavor: Cover 4-5 pounds of backs, necks and giblets and/or a chicken desired for other use, with 6 cups of water. Use bouillon for salt. Add onion, celery tops and base of stalk, a carrot and a garlic bud for additional flavor. Simmer for a couple of hours, drain and cool.
Saute in chicken fat or butter the following: 1 c. finely diced onion, 1 c. finely diced carrot, 1 c. finely diced celery, 1 minced garlic bud, 3 T. raw rice.
Add the vegetable mixture to 5 c. chicken broth, with 1/2 package chopped spinach, defrosted. Simmer 10-20 minutes, but don't overcook the vegetables. When ready to serv, add 1 pint 1/2 and 1/2. If you like spinach, add the whole package.
One of my all-time favorite soups. I'm always sad when it's all gone.
From: gardentraveler
I've had this recipe for more than 25 years and made it at least once a year. Very yummy. This is one of a very few recipes that I make pretty much as instructed. I usually make the broth using a cut up chicken. Sometimes, I'll add leeks in addition to the onion. I generally use a whole package of chopped spinach.
Make your own chicken broth for more flavor: Cover 4-5 pounds of backs, necks and giblets and/or a chicken desired for other use, with 6 cups of water. Use bouillon for salt. Add onion, celery tops and base of stalk, a carrot and a garlic bud for additional flavor. Simmer for a couple of hours, drain and cool.
Saute in chicken fat or butter the following: 1 c. finely diced onion, 1 c. finely diced carrot, 1 c. finely diced celery, 1 minced garlic bud, 3 T. raw rice.
Add the vegetable mixture to 5 c. chicken broth, with 1/2 package chopped spinach, defrosted. Simmer 10-20 minutes, but don't overcook the vegetables. When ready to serv, add 1 pint 1/2 and 1/2. If you like spinach, add the whole package.
One of my all-time favorite soups. I'm always sad when it's all gone.
Sunday, February 21, 2010
Thursday, February 18, 2010
Minestrone in the Crockpot
Minestrone in the Crockpot
From: Dolores Reborn
(adapted from Robin Miller)
3 cups reduced-sodium vegetable or chicken broth
2 small-to-medium chicken breasts, diced and sautéed (or any cooked chicken - raw would work, too, I suppose)
1 (15-ounce) can diced tomatoes
1 (15-ounce) can white (cannellini or navy) beans, rinsed and drained
handful of baby carrots, chopped
1 celery stalk, chopped
1/2 onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
2 cups cooked ditalini pasta
1 medium zucchini, chopped
1 cup coarsely chopped fresh or frozen spinach, defrosted
grated parmesan, for garnish (optional)
In a slow cooker, combine broth, chicken, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 12 hours or on HIGH for 3 to 4 hours.
Thirty minutes before the soup is done cooking, add zucchini and spinach. (I actually transferred the soup into a large pot, as I wasa running out of room.) Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Serve with pasta in the bottom of the bowl, and garnish with grated parmesan.
From: Dolores Reborn
(adapted from Robin Miller)
3 cups reduced-sodium vegetable or chicken broth
2 small-to-medium chicken breasts, diced and sautéed (or any cooked chicken - raw would work, too, I suppose)
1 (15-ounce) can diced tomatoes
1 (15-ounce) can white (cannellini or navy) beans, rinsed and drained
handful of baby carrots, chopped
1 celery stalk, chopped
1/2 onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
2 cups cooked ditalini pasta
1 medium zucchini, chopped
1 cup coarsely chopped fresh or frozen spinach, defrosted
grated parmesan, for garnish (optional)
In a slow cooker, combine broth, chicken, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 12 hours or on HIGH for 3 to 4 hours.
Thirty minutes before the soup is done cooking, add zucchini and spinach. (I actually transferred the soup into a large pot, as I wasa running out of room.) Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Serve with pasta in the bottom of the bowl, and garnish with grated parmesan.
Subscribe to:
Posts (Atom)
