Cream Of Anything Soup
Ingredients:
1 tablespoon butter
3 tablespoons all-purpose flour
1/2 cup low sodium chicken broth
1/2 cup low-fat or fat free milk
salt and pepper to taste
Preparation:
Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Taste and add salt and pepper, as needed to taste.
Use in casseroles in place of condensed cream soups.
Can be varied by using vegetable broth, sauteéd chopped celery, celery seed, or sauteéd chopped mushrooms
Saturday, December 27, 2008
Thursday, December 18, 2008
Flavorful homemade yellow rice recipe
Yield:
4 servings
Ingredients:
4 Tablespoons butter (can substitute olive oil)
1 medium sized onion (larger will make rice more flavorful)
1 1/2 cups rice
1 can (2 cups) chicken broth
1/2 teaspoon turmeric
Salt and Pepper to taste
Instructions:
1. Put 2 T butter in rice cooker, melt. Grind onion in food processor or chopper until pulverized. Add to butter. Stir and cook for about 2 minutes.
2. Add rice, cook until rice glistens. Add broth and turmeric, stir until turmeric is dissolved. Close rice cooker and let cook!
3. When rice cooker is finished, stir in last two tablespoons of butter and add salt and/or pepper to taste.
Additional Notes:
This recipe was submitted to TammysRecipes.com from visitor Kristina Olson. She included these notes:
I make this rice in my rice cooker. If you don't have a rice cooker, you can make it in a sauce pan. Add an extra 1/2 cup water at the same time as the broth (more water cooks out if you make it in a sauce pan.)
To turn this recipe into rice pilaf, add a fresh chopped tomato when you add the broth. When the rice is finished cooking, add 2 tablespoons lemon juice (about half a lemon - not lemon juice concentrate!) and 1/2 cup fresh parsley. Stir WELL and serve!
When I make regular yellow rice, I usually make a double batch. The leftovers make great fried rice. Start by frying about 1 egg per 2 cups rice in oil, add a bit of soy sauce, chop the eggs into tiny bits with a metal spatula, (can add veggies if you like) add more oil, the rice, and soy sauce. Fry until all the rice is hot.
Preparation Time:
10 minutes
Cooking Time:
20-30 minutes
another recipe to make with this rice is
Rice and corn casserole.
Mix 2 cans mexicorn with the prepared rice. stir in 1 can of cream of celery or cream of mushroom soup and stir in 5 oz grated cheddar. place in casserole dish, and top with 3 more oz grated cheddar. Bake at 350 for 30 minutes
Yield:
4 servings
Ingredients:
4 Tablespoons butter (can substitute olive oil)
1 medium sized onion (larger will make rice more flavorful)
1 1/2 cups rice
1 can (2 cups) chicken broth
1/2 teaspoon turmeric
Salt and Pepper to taste
Instructions:
1. Put 2 T butter in rice cooker, melt. Grind onion in food processor or chopper until pulverized. Add to butter. Stir and cook for about 2 minutes.
2. Add rice, cook until rice glistens. Add broth and turmeric, stir until turmeric is dissolved. Close rice cooker and let cook!
3. When rice cooker is finished, stir in last two tablespoons of butter and add salt and/or pepper to taste.
Additional Notes:
This recipe was submitted to TammysRecipes.com from visitor Kristina Olson. She included these notes:
I make this rice in my rice cooker. If you don't have a rice cooker, you can make it in a sauce pan. Add an extra 1/2 cup water at the same time as the broth (more water cooks out if you make it in a sauce pan.)
To turn this recipe into rice pilaf, add a fresh chopped tomato when you add the broth. When the rice is finished cooking, add 2 tablespoons lemon juice (about half a lemon - not lemon juice concentrate!) and 1/2 cup fresh parsley. Stir WELL and serve!
When I make regular yellow rice, I usually make a double batch. The leftovers make great fried rice. Start by frying about 1 egg per 2 cups rice in oil, add a bit of soy sauce, chop the eggs into tiny bits with a metal spatula, (can add veggies if you like) add more oil, the rice, and soy sauce. Fry until all the rice is hot.
Preparation Time:
10 minutes
Cooking Time:
20-30 minutes
another recipe to make with this rice is
Rice and corn casserole.
Mix 2 cans mexicorn with the prepared rice. stir in 1 can of cream of celery or cream of mushroom soup and stir in 5 oz grated cheddar. place in casserole dish, and top with 3 more oz grated cheddar. Bake at 350 for 30 minutes
Monday, December 15, 2008
Mojo Fajitas
I have not personally tried this yet, but have always loved Mojo marinade, so I wanted to save this homemade recipe for it. You can sometimes find it commercially, but it is rare.
Ingredients
2 1/4 pounds skirt steak, fat trimmed and cut into thirds
kosher salt and freshly ground black pepper
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
2 1/2 lime, juiced
extra-virgin olive oil
12 flour tortillas, warm
1 orange, juiced
2 garlic cloves, roughly chopped
1 -3 chipolte chiles in adobo sauce
3 tablespoons roughly chopped fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon salt
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Cooking Instructions
Prepare the mojo (marinade). Combine 1-3 chiptole chiles in adobo sauce, 2 limes (juiced), 2 garlic cloves (roughly chopped), 1 orange (juiced), 3 tablespoons rough chopped cilantro leaves, 4 tablespoons extra virgin olive oil, 1 teaspoon salt, 1 teaspoon ground cumin, and some fresh ground pepper in a bowl. Using a stick immersion blender, regular blender, or food processor, puree the mojo until smooth. Transfer mojo into a re-sealable plastic bag. Add 2 1/4 pounds skirt steak to bag (flank steak, New York Strip, and filet mignon are great alternate cuts). Seal and shake to coat meat thoroughly. Refrigerate for up to 4 hours to fully tenderize and flavor the beef.
Lightly oil grill or grill pan, and preheat to medium-high heat. Remove beef from the bag of mojo, throw the steaks on the grill, and season liberally with salt and freshly ground black pepper. Grill for approximately 4 minutes on each side for medium-rare steaks, or around 10 minutes on each side if you prefer well-done steaks. Transfer meat to a cutting board and let rest.
Once the beef is off the grill pan and resting, add 2 red bell peppers (thinly sliced), and 1 large onion (thinly sliced), to the grill and toss with lime juice and olive oil. Grill the veggies for 7 to 8 minutes, until just barely limp.
Heat up flour tortillas. Turn any free burners on a medium low flame by placing a tortilla on each flame. Let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the other side. Remove the tortillas to a clean kitchen towel and wrap to keep warm. You can also heat your tortillas in a microwave by wrapping tortillas in a lightly dampened kitchen towel and heating for about 1 minute. Check to see if they are warm, and if not, continue heating at 1-minute intervals until tortillas are warm and pliable.
Thinly slice steak, against the grain on a diagonal.
To serve fajitas, spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. You may serve with sour cream and shredded cheese. Roll up the tortilla to enclose the filling.
I have not personally tried this yet, but have always loved Mojo marinade, so I wanted to save this homemade recipe for it. You can sometimes find it commercially, but it is rare.
Ingredients
2 1/4 pounds skirt steak, fat trimmed and cut into thirds
kosher salt and freshly ground black pepper
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
2 1/2 lime, juiced
extra-virgin olive oil
12 flour tortillas, warm
1 orange, juiced
2 garlic cloves, roughly chopped
1 -3 chipolte chiles in adobo sauce
3 tablespoons roughly chopped fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon salt
Share Save This Recipe
Cooking Instructions
Prepare the mojo (marinade). Combine 1-3 chiptole chiles in adobo sauce, 2 limes (juiced), 2 garlic cloves (roughly chopped), 1 orange (juiced), 3 tablespoons rough chopped cilantro leaves, 4 tablespoons extra virgin olive oil, 1 teaspoon salt, 1 teaspoon ground cumin, and some fresh ground pepper in a bowl. Using a stick immersion blender, regular blender, or food processor, puree the mojo until smooth. Transfer mojo into a re-sealable plastic bag. Add 2 1/4 pounds skirt steak to bag (flank steak, New York Strip, and filet mignon are great alternate cuts). Seal and shake to coat meat thoroughly. Refrigerate for up to 4 hours to fully tenderize and flavor the beef.
Lightly oil grill or grill pan, and preheat to medium-high heat. Remove beef from the bag of mojo, throw the steaks on the grill, and season liberally with salt and freshly ground black pepper. Grill for approximately 4 minutes on each side for medium-rare steaks, or around 10 minutes on each side if you prefer well-done steaks. Transfer meat to a cutting board and let rest.
Once the beef is off the grill pan and resting, add 2 red bell peppers (thinly sliced), and 1 large onion (thinly sliced), to the grill and toss with lime juice and olive oil. Grill the veggies for 7 to 8 minutes, until just barely limp.
Heat up flour tortillas. Turn any free burners on a medium low flame by placing a tortilla on each flame. Let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the other side. Remove the tortillas to a clean kitchen towel and wrap to keep warm. You can also heat your tortillas in a microwave by wrapping tortillas in a lightly dampened kitchen towel and heating for about 1 minute. Check to see if they are warm, and if not, continue heating at 1-minute intervals until tortillas are warm and pliable.
Thinly slice steak, against the grain on a diagonal.
To serve fajitas, spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. You may serve with sour cream and shredded cheese. Roll up the tortilla to enclose the filling.
Monday, December 01, 2008
Green Bean Casserole
1 can cream of mushroom soup
1/2 c milk
1 t soy sauce
dash pepper
4 c cooked green beans
1 1/3 c french's french fried onions
mix all ingredients, except f.f. onions.
stir in 2/3 c onions, place in casserole dish.
bake at 350 for 25 minutes.
top with remaining onions, bake 5 more minutes
1 can cream of mushroom soup
1/2 c milk
1 t soy sauce
dash pepper
4 c cooked green beans
1 1/3 c french's french fried onions
mix all ingredients, except f.f. onions.
stir in 2/3 c onions, place in casserole dish.
bake at 350 for 25 minutes.
top with remaining onions, bake 5 more minutes
Chocolate Peanut Butter Cocoa Mounds ( No Bake Cookies )
place the following in a saucepan, and bring to a boil.
1/3 c cocoa
2 c sugar
1/4 c butter
1/2 c milk
boil 2 minutes, while stirring constantly
remove from heat, stir in the following:
3 c quick oats
1/2 c peanut butter
2 t vanilla
stir well, drop by spoonful onto wax paper
place the following in a saucepan, and bring to a boil.
1/3 c cocoa
2 c sugar
1/4 c butter
1/2 c milk
boil 2 minutes, while stirring constantly
remove from heat, stir in the following:
3 c quick oats
1/2 c peanut butter
2 t vanilla
stir well, drop by spoonful onto wax paper
Seven Layer Bars
When I was a kid, we called these Hello Dolly's - I'm not sure why. The title 7 Layer Bars is more appropriate, since there are, well, 7 ingredients.
1 stick butter
1 cello pack graham crackers, crushed
1 c chocolate chips
1 c butterscotch chips
1 c coconut
1 c chopped nuts
1 can eagle brand milk
melt butter in 9x13 pan. stir in graham cracker crumbs and press crust into bottom of pan. sprinkle rest of ingredients onto crust in order given. top with can of milk. bake at 350 for 25-30 minutes. Cover with foil if starting to brown too quickly while baking
When I was a kid, we called these Hello Dolly's - I'm not sure why. The title 7 Layer Bars is more appropriate, since there are, well, 7 ingredients.
1 stick butter
1 cello pack graham crackers, crushed
1 c chocolate chips
1 c butterscotch chips
1 c coconut
1 c chopped nuts
1 can eagle brand milk
melt butter in 9x13 pan. stir in graham cracker crumbs and press crust into bottom of pan. sprinkle rest of ingredients onto crust in order given. top with can of milk. bake at 350 for 25-30 minutes. Cover with foil if starting to brown too quickly while baking
My favorite chili
this recipe came from a bottle of Mexene chili powder. I have updated it by adding beans.
1 lb ground meat
2 T chili powder
1 clove garlic, pressed
1 T flour, dissolved in COLD water
3/4 c chopped onion
1 t salt
1 sm (8 oz) can tomato sauce
1/2 t cumin
1 can tomatoes (14 oz)
1/2 t sugar
2 cans chili hot beans
1 c water
brown ground beef, onion and garlic, drain fat. add rest of ingredients, and mix well. bring to a boil, lower heat and simmer for 40 minutes.
this recipe came from a bottle of Mexene chili powder. I have updated it by adding beans.
1 lb ground meat
2 T chili powder
1 clove garlic, pressed
1 T flour, dissolved in COLD water
3/4 c chopped onion
1 t salt
1 sm (8 oz) can tomato sauce
1/2 t cumin
1 can tomatoes (14 oz)
1/2 t sugar
2 cans chili hot beans
1 c water
brown ground beef, onion and garlic, drain fat. add rest of ingredients, and mix well. bring to a boil, lower heat and simmer for 40 minutes.
Mom's original cornbread dressing
I eat tons of dressing at the holidays. I joke that I'm making up for all those years as a kid that I thought I hated it and wouldn't even try it!
Carolyn's cornbread recipe (I usually double this recipe to make a full iron skillet)
1 c cornmeal MIX
3/4 c milk or buttermilk
1 egg dash salt and pepper
heat oil to cover bottom of iron skillet. Heat in oven (475)Mix rest of ingredients to make batter. when oil is hot, pour into prepared bowl of batter. stir well, then pour all back into skillet. Bake for 20 minutes.
Mom's Cornbread Dressing (updated by me with wheat bread instead of white, and a little more cornbread than bread)
1 recipe cornbread (2 1/2 c)
2 c white bread crumds (1 1/2 c whole wheat bread)
1/2 c chopped onion
1 1/2 cans chicken broth
season to taste with sage and poultry seasoning. add more broth if needed.
mix together, bake in buttered casserole dish. Bake at 425 for 20 minutes
I eat tons of dressing at the holidays. I joke that I'm making up for all those years as a kid that I thought I hated it and wouldn't even try it!
Carolyn's cornbread recipe (I usually double this recipe to make a full iron skillet)
1 c cornmeal MIX
3/4 c milk or buttermilk
1 egg dash salt and pepper
heat oil to cover bottom of iron skillet. Heat in oven (475)Mix rest of ingredients to make batter. when oil is hot, pour into prepared bowl of batter. stir well, then pour all back into skillet. Bake for 20 minutes.
Mom's Cornbread Dressing (updated by me with wheat bread instead of white, and a little more cornbread than bread)
1 recipe cornbread (2 1/2 c)
2 c white bread crumds (1 1/2 c whole wheat bread)
1/2 c chopped onion
1 1/2 cans chicken broth
season to taste with sage and poultry seasoning. add more broth if needed.
mix together, bake in buttered casserole dish. Bake at 425 for 20 minutes
Blueberry French Toast Bake
this is really delicious - and rich! Perfect to make Christmas eve because you can make ahead,refrigerate overnight, then bake the next morning for a hassle free, quick breakfast
1/2 c flour 1/4 t salt
1 1/2 c milk 6 eggs
1 T sugar 10 slices French bread, cubed (1")
1/2 t vanilla 3 oz pkg softened cream cheese
1 c blueberries, (or strawberries, or raspberries)
1/2 c chopped nuts serve with powdered sugar & syrup
grease 2 1/2 qt casserole. beat flour, milk, sugar,vanilla, salt and eggs. stir in bread until well soaked. Place cubes of bread in single layer in casserole dish. Top evenly with cream cheese, then sprinkle on berries. If desired, place in refrigerator up to 24 hours.
bake at 400 for 20-25 minutes. Sprinkle with powdered sugar, serve with pancake syrup.
this is really delicious - and rich! Perfect to make Christmas eve because you can make ahead,refrigerate overnight, then bake the next morning for a hassle free, quick breakfast
1/2 c flour 1/4 t salt
1 1/2 c milk 6 eggs
1 T sugar 10 slices French bread, cubed (1")
1/2 t vanilla 3 oz pkg softened cream cheese
1 c blueberries, (or strawberries, or raspberries)
1/2 c chopped nuts serve with powdered sugar & syrup
grease 2 1/2 qt casserole. beat flour, milk, sugar,vanilla, salt and eggs. stir in bread until well soaked. Place cubes of bread in single layer in casserole dish. Top evenly with cream cheese, then sprinkle on berries. If desired, place in refrigerator up to 24 hours.
bake at 400 for 20-25 minutes. Sprinkle with powdered sugar, serve with pancake syrup.
Cheese Straws
oh yeah, right. did you really think I was going to post my famous cheese straw recipe on the web? Even though I have given it to several friends, and they claim theirs never turn out as good as mine, there is the possibility that one day Bailey may want to make and sell these commercially, so for now the recipe will not be revealed in such a bold and public manner.
I do however have another recipe for cheese straws that is almost as good as the original. Here it is
1 lb pepper jack cheese
2 c flour
1 t baking powder
1 stick butter or margarine
mix butter and grated cheese. stir together dry ingredients, mix slowly into cheese/butter mix. make a firm dough, shoot through a cookie press. using star tip. Bake at 375 for 10 minutes.
oh yeah, right. did you really think I was going to post my famous cheese straw recipe on the web? Even though I have given it to several friends, and they claim theirs never turn out as good as mine, there is the possibility that one day Bailey may want to make and sell these commercially, so for now the recipe will not be revealed in such a bold and public manner.
I do however have another recipe for cheese straws that is almost as good as the original. Here it is
1 lb pepper jack cheese
2 c flour
1 t baking powder
1 stick butter or margarine
mix butter and grated cheese. stir together dry ingredients, mix slowly into cheese/butter mix. make a firm dough, shoot through a cookie press. using star tip. Bake at 375 for 10 minutes.
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