Friday, November 21, 2008
Saturday, November 1, 2008
I found this recipe online, and it tasted pretty dang close to Olive Garden's recipe. I loved it!
- 1 pack vermicelli noodles or pasta of your choice
- 5 cloves garlic rough chopped (at least this many, depends on how much you like garlic, personally I use more)
- 4 chicken breasts (Think one per person you are serving)
- 1 cup milk or heavy cream
- 2-3 cups chicken broth
- 1- package mushrooms, washed and sliced
- 1/2 large white onion preferably vidalia
- 1 large jar marinated artichoke hearts drained
- 2-3 Tbsp butter
- 2-3 Tbsp flour
- olive oil
- Fresh Parmesan cheese
- Boil pasta in large pot.
- While pasta boiling preheat large deep skillet to medium low.
- Cube chicken to bite size pieces
- Coat pan with olive oil and add chicken, salt and pepper
- Cook until chicken is almost done
- Dice onions, mushrooms and garlic and add in with chicken (you don't add it at the beginning or you will burn your garlic.)
- Move chicken to the outside of the pan and add butter and flour to center of pan, whisk until butter/flour mixture turns the color of toasted bread or a light golden color, this creates a roux.
- Mix chicken into your roux and add in the first cup of chicken stock raising heat to medium high, stir until thickens. Sauce will be very thick
- Whisk in second cup of stock, up to three until desired consistency.
- . Taste sauce at this point and add in more salt and pepper to taste. Heavy pepper is good in this dish.
- Add in artichoke hearts, reduce heat to low and allow sauce to continue cooking and thickening.
- . At the very end add in your milk or cream starting with a half a cup first.
- Drain pasta and add to sauce, coating pasta with chicken and cream sauce.
- Top with Parmesan cheese and enjoy.
- If sauce gets to thick it is better to add more stock then milk, as milk or cream will make the dish to rich and take away from the flavor of mushrooms, and artichokes. If your sauce is not thick enough turn up the heat and quickly whisk in more flour.
- **If you have a gluten or wheat intolerance, you can make this same dish by mixing about 2 Tbsp of cornstarch in with 1/2 cup cold chicken stock and adding that in place of flour and butter. This will also cause your sauce to thicken just as well. Like the roux, if it isn't thick enough simply dissolve more cornstarch in chicken sauce and add in. Both of these need heat to activate.
- ** You can make this same recipe vegetarian, by eliminating the chicken and using vegetable broth. I use thick chunked portabello mushrooms in place of chicken for my recipe.
Sunday, August 24, 2008
Sun-Dried Tomato and Chicken Pasta
This is as good as it gets...even better then some Olive Garden dishes!!
1 Tablespoon Butter
2 Cloves garlic chopped (fresh or dried)
1/2 cup sun dried tomatoes (dried or in oil)
1 cup Chicken broth (divided)
1 cup cream
2 large chicken breasts (shredded or chopped)
1 Tablespoon extra virgin olive oil
4 leaves basil chopped (I just used dried) but fresh would be the best!
1 Package bowtie or penne pasta (about 13.5 oz)*whole wheat tastes great.
Cook pasta, drain and set aside. Meanwhile melt butter, add garlic and cook for 30 seconds. Add tomatoes and 3/4 cup of chicken broth. Turn heat to medium and boil. Reduce heat after boiling and simmer for 10 minutes until the tomatoes are tender. Add the cream and bring to a boil, stirring until it thickens up. Meanwhile season the chicken with salt and pepper and warm the oil and saute the chicken until cooked. Set chicken aside. In the same pan used for the chicken, bring the other 1/4 cup of chicken broth to a boil and stir in the pan juices. Add this to the cream sauce and stir in the basil.Toss the pasta and sauce together and top with the chicken. ( I just mixed it all up together)
Tuesday, August 19, 2008
By Stephanie's Kitchen
Oil for frying
6 small flour tortillas-cut into 8 triangles each
your favorite vanilla ice cream
honey butter(recipe below)
Cinnamon and sugar mixture ( 1/4 cup sugar + 1/2 tablespoon cinnamon)
cinnamon toast crunch crushed (added by my mom Marcia and my sister Ashley)
Heat oil in shallow pan over medium heat. Cook tortillas until brown and crunchy. Place on paper towels and sprinkle with cinnamon sugar mixture. Place tortillas on plate. Scoop vanilla ice cream over tortillas. Pour honey butter over ice cream and tortillas. Sprinkle top with crushed cinnamon toast crunch.
(this makes a ton so half recipe)
1 cup honey
1 cup butter, softened
5 tablespoons powdered sugar
1/4 tsp vanilla
dash of cinnamon
dash of nutmeg
Warm honey in the microwave. Using a mixer, add softened butter and mix until all the butter is melted through and blended well. Add powdered sugar, vanilla, cinnamon, and nutmeg. Mix until smooth and creamy. Enjoy! My new favorite dessert.
Tuesday, August 12, 2008
2 Stalks Broccoli
1 can Evaporated Milk
2 cans cream of celery soup
1 cup grated cheddar cheese
Dash of Curry
Salt and Pepper to taste
Steam broccoli until dark green and tender. Blend broccoli in blender with evapoarted milk. Pour into large saucepan, add soups, cheese and seasonings, simmer until cheese melts and serve warm.
Even better with bread bowls!!
Friday, June 20, 2008
1 Tbsp yellow mustard
1 Tbsp apricot preserves
1 beaten egg
1/4 cup quick rolled oats
3 Tbsp snipped dried apricots
1/4 tsp salt
1/8 tsp black pepper
1 pound ground turkey
4 Sara Lee whole wheat hamburger buns
mayo, lettuce and tomato
1. For glaze, stir together mustand and preserves and set aside. In medium bowl combine egg, rolled oats, dried apricots, sald and pepper. Add ground turkey and mix well. Shape turkey mixture into 1/4 inch thick patties.
2. Grill patties on the rack of an uncovered grill for 14 to 18 minutes. Turning once halfway through grilling and brushing with glaze during the last minute of grilling.
3. Serve burgers on buns.
1/2 tsp ground cumin
1/4 tsp kosher salt
8 oz. skinless, boneless chicken
1 tsp cooking oil
1 cup shredded lettuce
1/2 cup Cheese
3 kiwi fruits peeled and chopped
1 small tomato chopped
1 Tbsp lime juice
1. In a small bowl combine cumin, and salt. Brush chicken breasts with oil. Rub chicken breasts with cumin mixture. Place each breast half between two pieces of plastic wrap and gently pound with meat mallet to 1/2 inch thickness.
2. For a charcoal grill, grill chicken on the lightly oiled rack of an uncovered grill directly over medium coals for 6 to 8 minutes. Turn half way through cooking. No longer pink. Cool and slice chicken into strips.
3.In small bowl toss kiwi, tomato, and lime juice.
4. Assemble your tacos with chicken, lettuce, cheese, sour cream, and kiwi salsa.
1 1/4 cup water
1/4 cup oil
2 Tbsp sugar
1Tbsp yeast (don't use little packets of yeast, doesn't work) Best with Saf Yeast
3 cups flour
1 tsp salt
Mix Dry ingredients first in a kitchen aid mixer, and than add wet ingredients. Knead for 15 minutes until it forms a ball. You may need to add more flour. Let rise for 30 minutes. Preheat oven to 350 degrees. Roll out and cut into 1 inch strips and twist two together. Put breadsticks on greased cookie sheets. Bake for 25-30 minutes. Melt 4 Tbsp butter and add some garlic salt. Use pastry brush to put on breadsticks. Serve hot!
Gooey Toffee Butter Cake
By Paula Deen
1 box lemon or yellow cake mix (lemon is better and not so rich)
1 large egg
1/2 cup ( 1 stick) unsalted butter, melted
1 (8 oz) package cream cheese, softened
2 large eggs
1 tsp vanilla
1 (16 oz) box powdered sugar
1/2 cup unsalted butter, melted
1 cup almond toffee bits or chocolate toffee bits
Preheat oven to 350 degrees. Lightly grease 9x13 pan.
For the cake: In the bowl of an electric mixer, combine the cake mix, egg, and butter and mix well. Pat into the bottom of the pan and set aside.
For the filling: Still using an electric mixer, beat the cream cheese until smooth. Beat in the eggs and vanilla. Dump powdered sugar and beat well. Reduce the speed and slowly pour in butter. Mix well. Fold in toffee bits.
Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. I would recommend 40 minutes. Don't be afraid to make a judgment on the cooking time. You want the center to be gooey. Cool completely. Cut into squares. You can also put more toffee bits on top if you have any left overs.
2 cups brown sugar
3/4 cup karo syrup
1 stick of butter
melt these ingredients in a pan on the stove until it comes to a boil. You want it to a firm ball stage.
Then add 1/2 can sweetened condenesed milk, a dash of salt, and 1 tsp vanilla.
pour over popcorn and mix well.
Thursday, June 19, 2008
- Cheesy Baked Mexi Rigatoni
- Open Faced Lasanga Ciabatta's
- Tempting Shredded Chicken Taquito's
- Sugar Cookies
Posted by Robyn at 9:01 AM
Wednesday, June 11, 2008
1 white cake mix (yellow recipe is my favorite to use)
Make as directed
Mix together and then spread on cooled cake:
1(8 oz) pkg. cream cheese
1 pint whipping cream, whipped or unthawed cool whip container.
1 cup powdered sugar
Topping: 1 pkg. Junket Strawberry Mix (Make as directed for pie filling).
Then put sliced strawberries in it.
Drizzle on cream cheese layer till no white is showing and chill.
A Summer Favorite, ENJOY!
Tuesday, June 10, 2008
This recipe is one of my all times favorites!! Honestly it's so good that if I was dying, this would be one of my last meals on earth : )
Cafe Rio Pork:
Café Rio Pork 6 lbs pork- (I got a great big pork shoulder roast, it was about 6 lbs)
1 16 oz bottle of salsa (as pureed as you can find it, no cheapy stuff)
2 cans of coke (you will need this throughout the cooking process)
2-½ cups brown sugar (approximate, depending on the how sweet you want it, this is just what I did)
Put pork in a fairly deep pan, I just used a metal cake pan that I had. I think the deeper the pan, the better. Then pour some coke on it, probably three fourths of a can. Pour the salsa over it, and then sprinkle the brown sugar all over. I sprinkled in on the sides, on the top too. As it cooks the ingredients will mix together without you doing anything. I also sprinkled a little garlic powder over the top. Cover with tin foil; try to make a little cave. Cook at 350 degrees for like 3 to 4 hours. Check it and periodically pour some more coke over it. After it’s been in the over for about 3 1/2 or 4 hours take it out and shred it a little bit. It won’t be completely done, so just shred it a little so that the juices can start cooking making it yummy. Recover, and lower the temperature to 300 degrees, put it back in the oven until completely tender and brown. Probably about 2 more hours. It should fall apart when it’s finished cooking. The cooking times may be different for you, than they were for me. Just check it every once and a while. Enjoy!!
Cafe Rio Creamy Cilantro Dressing:
1 packet hidden valley ranch dressing
2 tomatillos, (I would use 3 if they are small)
2 tsp limejuice
2 jalapeno peppers (cut off tops, rinse out all seeds, duh.)
¾ bunch cilantro
1 good-sized clove of garlic
Dash of salt and pepper
Make one packet of Hidden Valley Ranch dressing according to directions. Put in fridge and let it set. While it’s setting up start pureeing your vegetables. The smaller the better. I just used my little processor, the same one you have. Put your vegetables in the blender as you finish each one. When all the vegetables are pureed, take your dressing out and pour it in the blender on top of all the veggies. Liquefy!! I just kept mixing it up on different settings until it was completely blended. You may have to stick a spatula in there a few times, I did. But eventually, it will blend. Put back in the refrigerator for a little while, maybe about 20 minutes. Yummers!!
Café Rio Lime- Cilantro Rice:
1 lb long grain rice
1 bunch cilantro
Juice of 2 limes
4 cloves of garlic
Chop garlic and cilantro. Heat 2-tblsp oil on skillet. Add rice and all chopped ingredients. Sauté 3-5 minutes. Stirring frequently. Put 4 cups water, limejuice, and rice mixture into a 3 quart sized pot. Bring to a boil. Then reduce heat and simmer until liquid is absorbed. To go along with this I make my own pico de gallo. Before we ate them we sprinkled mozzarella cheese and enchilada sauce over the top of the folded burrito, then we put them in the oven and let them broil for a minute. Mmhhhh, they were delicious. Then put your Pico and lettuce on the side and presto, you’ve got yummy Cafe Rio night!!
Sunday, June 8, 2008
1/3 pound ground sausage
1/2 package frozen hashbrowns
Shredded cheese (optional)
1. Spray a small amount of cooking spray onto a large skillet and put on medium heat.
2. Cook hash browns until light brown, set aside.
3. Cook sausage until brown, drain, set aside.
4. In a separate bowl mix eggs with 2-3 tablespoons of milk, beat well.
5. Return both the hash browns and sausage to the skillet, increase to medium high heat, pour eggs evenly over the top. Continue stirring the mixture 15-20 seconds after the eggs are no longer runny.
6. Remove from heat and place in stomach.
1/2 to 1 pound lean ground beef
1 cup chopped onion (or 4 tablespoons minced onion or 1 teaspoon onion powder)
1/2 cup chopped green sweet pepper
1/4 teaspoon garlic powder
1 (15 ounce) can dark red kidney beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
2 to 3 teaspoons chili powder*
1/4 teaspoon black pepper*
1/2 teaspoon dried basil, crushed
1. In a large saucepan cook ground beef, onion, sweet pepper, and garlic until meat is brown and onion is tender; drain fat.
2. Stir in kidney beans, undrained tomatoes, tomato sauce, chili powder, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Makes about 4 servings.
Crockery Cooker Directions**
Follow step 1 above. Combine all ingredients in a 3 to 4 quart crockery cooker. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
*For spicier chili, use extra hot Mexican chili powder and/or add more to pepper taste.
**You may want to double the recipe for a crockery cooker. Makes about 8 servings.
(It's really good to eat this by dipping Saltine's in it rather than just using a spoon.)
1/2 can frozen Minute Maid orange juice concentrate
1 cup milk
1 cup water
sugar to taste
1. Pour frozen orange juice concentrate, milk, and water into blender. Blend well.
2. Gradually blend in ice cubes to obtain desired consistency.
3. Gradually blend in sugar until it's the sweetness that you like.
Makes enough for 2 full glasses
Directions for all smoothies:
Pour all liquid ingredients into blender. Add all frozen ingredients. Blend at low setting for 30 seconds, then blend at high setting until smooth. While machine is running, move a wooden spoon around counter-clockwise to aid mixing. (Be careful not to disturb blade at the bottom.) Serve immediately. Makes 3 to 5 servings.
Strawberry Banana Smoothie
1 cup strawberry nectar or apple juice
1 cup milk
1 frozen banana
1 1/2 cups frozen strawberries
1 cup strawberry yogurt
1/3 packet vanilla pudding mix (optional)
Strawberry Lemon Smoothie
2 cups lemonade
2 cups frozen strawberries
1 cup strawberry yogurt
Lemon Louie Smoothie
2 cups lemonade
1 cup lemon yogurt
1 1/2 cups frozen pineapple chunks
1 cup pineapple sherbert
Orange Banana Cream Smoothie
1 cup milk
1 1/2 cups orange juice
1/2 teaspoon vanilla
1/2 frozen banana (in chunks)
1 cup vanilla frozen yogurt
Piña Colada Smoothie
5 tablespoons coconut milk
2 1/2 cups pineapple juice
1/2 cup vanilla ice cream
1/2 frozen banana (in chunks)
1 1/2 cups frozen pineapple chunks
1/2 cup salted butter (1 stick), softened
1/2 cup white granulated sugar
3/4 cup packed dark brown sugar
2 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
2 2/3 cups sifted all-purpose flour
1 (10 ounce) bag Andes Baking Chips*
1. Preheat oven to 350 degrees. Blend butter, sugars, eggs, and vanilla with electric mixer on medium speed until light and fluffy. Mix in flour, baking soda, and baking powder. Stir in Andes Baking Chips. Cover and chill for approx. 1 hour.
2. Measure out approx. 1 tablespoon of dough, form ball, place on non-stick cookie sheet and slightly flatten.
3. Raise oven rack one level above middle and bake for 8 to 10 minutes. Cool for 2 minutes before removing. Makes about 3 1/2 dozen.
*If you don’t have Andes Baking Chips available, substitute 1 1/2 to 2 cups crushed Andes Mints. You can also do half mint chips and half chocolate chips to add more of a chocolate flavor.
1 chocolate cake mix
1 1/3 cups water
1/2 cup vegetable oil
1 (14 ounce) can sweetened condensed milk
1/2 to 3/4 (16 ounce) jar hot fudge topping (to taste)
1/2 to 3/4 (16 ounce) jar caramel topping (to taste)
2 or 3 Skor or Heath candy bars, crushed
1. Make and back chocolate cake according to directions on box. Let cool.
2. Thoroughly poke holes in the cake with a fork. Pour sweetened condensed milk, hot fudge topping, and caramel topping over entire cake. Let sit for several hours to allow ingredients to soak in.
3. Spread Cool Whip over cake, sprinkle with crushed candy bars, and enjoy! Refrigerate leftovers.
P.S. If you don't know what the B.T.S. stands for, then just don't ask . . . because I'm not telling! I got this recipe from one of my old roommates.
4 (1 ounce) squares Baker’s chocolate, melted
1 cup (2 sticks) margarine, softened (not melted)
2 cups sugar
2 1/4 cups flour
2 teaspoons baking soda
1 teaspoon vanilla
1. Preheat oven to 325 degrees. Grease (or spray with no-stick cooking spray) 13x19 inch pan.
2. In large mixing bowl, mix together margarine, sugar, and eggs. Add melted chocolate and mix well. Mix in flour and vanilla.
3. Spread in pan and bake for 20 to 25 minutes until toothpick comes out mostly clean (do not dry out brownies by over baking). Make chocolate frosting while brownies are baking.
4. Spoon frosting onto brownies immediately after removing from the oven. DO NOT SPREAD FROSTING until it is completely melted (it will turn a dark color of brown once melted. Allow brownies to cool until frosting has solidified before cutting.
1/4 cup (1/2 stick) butter or margarine, softened (not melted)
1 pound confectioners’ sugar (a.k.a. powdered sugar - about 4 cups)
3 to 4 tablespoons cocoa
1. Put butter, confectioners’ sugar, and cocoa into a large mixing bowl. Add about 2 tablespoons milk. Mix at low speed. Gradually add more milk (about 1 tablespoon at a time) and mix at medium speed until you reach a consistency you like. Frosting should be smooth, but not runny.
2 quarts water
2 teaspoons celery salt
2 teaspoons Accent
1 pound ground chicken (cooked)
1 medium onion, ground
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon Kitchen Bouquet
2 tablespoons chicken bouillon
2 to 3 carrots, ground
Yellow food coloring (optional)
1/2 cup oil
1 cup flour
1. Boil all soup ingredients together for about 30 minutes.
2. To prepare the roux, heat oil until smoking, add flour and stir with a wire wisk. It should be the consistency of mashed potatoes. Add to soup and use the wire whisk to blend. Adjust color with yellow food coloring.
(Note: To avoid over salting, you may want to leave out the salt and celery salt until the end and then add them in to taste.)
2 cups frozen veggies
1 can cream of chicken soup
1/3 cup water
3/4 cups uncooked long-grain white rice
4 boneless skinless chicken breast halves
1/2 cup shredded Cheddar cheese
1/2 teaspoon onion powder
Mexican taste: In place of onion powder, use 1 teaspoon chili powder. In place of Cheddar cheese, use Mexican cheese.
Italian taste: In place of onion powder, use 1 teaspoon Italian seasoning. In place of Cheddar cheese, use Parmesan.
1. Heat oven to 375 degrees. Stir together cream of chicken soup, water, rice, veggies, and onion powder in a casserole dish. Add chicken pieces side by side.
2. Cover with foil and bake for 45 minutes.
3. Remove foil carefully and cut into chicken to be sure it is not pink. If chicken is done, top with cheese and return to oven (without foil) for 3-5 minutes or until cheese is melted.
4. Allow to cool before serving.
1 cup frozen veggies
1 teaspoon minced onion
1 teaspoon dried parsley
1 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon celery salt
1 bay leaf
1 can reduced-fat cream of chicken soup
2 boneless skinless chicken breasts
[or 1 (12.5 ounce) can of chicken for stovetop]
White rice (approx. 1/2 cup per serving)
Water (approx. 1 cup per serving)
Crockery Cooker Directions
1. In a 3 or 4 quart crockery cooker, stir together soup and water. Add minced onion, parsley, thyme, pepper, celery salt, and bay leaf. Stir together. Add frozen veggies and stir together. Add chicken breasts side by side.
2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 5 hours.
3. Approx. 30 minutes before soup mixture is done cooking, add rice and water to a pot on the stovetop over medium heat. Cover and let rice cook until it is tender (15 to 25 minutes).
4. Meanwhile, remove bay leaf and chicken from crockery cooker. Discard bay leaf. Cut or shred chicken into bite-sized pieces. Return chicken to crockery cooker and stir.
5. To serve, pour soup mixture over rice.
1. In a medium to large pot, stir together soup and water. Add minced onion, parsley, thyme, pepper, celery salt, and bay leaf. Stir together. Add frozen veggies and stir together. Shred up canned chicken and stir it into the mixture.
2. Cover and cook on medium-heat for 20 to 30 minutes, stirring occasionally.
3. Meanwhile, add rice and water to a separate pot on the stovetop over medium heat. Cover and let rice cook until it is tender (15 to 25 minutes).
4. Remove and discard bay leaf before serving. To serve, pour soup mixture over rice.
(Note: I usually like to double this recipe, especially if cooking for more than two or three people.)
Thursday, June 5, 2008
one regular size can refried beans
Combine in a saucepan:
1 C. Butter
1 C. Sugar
1/2 C. Buttermilk
Stir until boils. Remove from heat.
1 t. Vanilla
1/2 t. Baking Soda
I got this recipe from my college cooking class. The recipe is from a lady named Michelle Ferre. I don't know who she is but holy smokes she makes good syrup!