Thursday, November 29, 2007
OMG this was THE BEST Pork roast I've ever had, It was so good and tender... next time though I'll be adding carrots! hehe :)
Robin Miller's Slow Cooker Sweet and Sour Pork
From: Foodnetwork for my week on recipe challenge
Copyright, 2005, Robin Miller, All rights reserved
3 cups cubed peeled potatoes (Idaho or Yukon gold)
1 cup chopped onion
3 pound pork roast, trimmed (I used a pork loin)
4 cloves garlic, minced
1 cup water
1/2 cup ketchup
3 tablespoons red wine vinegar (didn't use didn't have)
2 tablespoons light brown sugar
2 tablespoons reduced-sodium soy sauce
1 teaspoon Dijon mustard
1/2 teaspoon ground black pepper
Arrange potatoes and onion in bottom of slow cooker. Place pork on top of potatoes and onion. Spread garlic all over pork. In a medium bowl, whisk together water, ketchup, vinegar, sugar, soy sauce, mustard, black pepper and salt. Pour mixture over pork. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Slice pork crosswise into thin slices and serve 12 ounces for this meal. Serve with all of potatoes, onions, and sauce.
This recipe is interesting because my friend Shar made it for her family and She said it wasn't very good and that none of them liked it. I Made this for my family and they LOVED it! Jake said it was a definate make again and Ashley my picky one even loved it. I think everyone has a different idea of what their meatloaf should be like :)
Barbeque Meat Loaf
From: My week on Recipe Challenge
Recipe courtesy Paula Deen
1 1/2 pounds ground beef
1 cup fresh bread crumbs
1 onion, diced
1 egg, lightly beaten
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 (8-ounce) cans tomato sauce
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup water, to thin sauce if necessary
Preheat oven to 350 degrees F. Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.
This was a really good recipe. The only thing was that 1.5 cups of choc chips seemed like too much to me and Jake, It made the chocolate over power the pumpkin flavor but it was yummy and if I ever make it again I'll do less CChips :) Also, I seperated this batter into two loaf pans, My one loaf pan wasn't big enough to hold the batter :)
Chocolate Chip Pumpkin Bread
from: Marey's Week
3 C all purpose flour
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
2 C sugar
2 C cooked or canned pumpkin
1 1/4 C vegetable oil
1 1/2 C semi-sweet chocolate chips
Directions:In a large bowl, combine the flour, cinnamon, salt & baking soda. In another bowl, beat the eggs, sugar, pumpkin & oil. Stir into dry ingredients just until moistened Fold in chocolate chips. Pour into regular sized loaf pan. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near th center comes out clean. Cool for 10 minutes before removing from pan onto wire rack.
Tuesday, November 20, 2007
These were delicious! I wish I'd doubled the recipe!!
Betty White's Chicken Wings
From : My Celebrity Week
Recipe 6 servings
3 lbs chicken wings (use the plumpest chicken wings you can find)
1/2 cup margarine or butter
1 cup soy sauce
1 cup brown sugar
3/4 cup water
1/2 teaspoon dry mustard
3/4 teaspoon garlic powder (optional)
Arrange wings in shallow baking pan. Heat butter, soy sauce, sugar, water mustard and garlic powder if using, until butter and sugar melt. Cool; pour over wings and marinate at least 2 hours, turning once or twice. Bake in same pan at 375F for 1-1/4 to 1-1/2 hours, turning occasionally. (Use the plumpest chicken wings you can find; if your market only has the normal scrawny ones, don't cook longer than 75 minutes) Drain on paper towels and serve.
This was simple & good. Alot like a Nacho type thing but had great flavors, I did not use the sour cream of Green Chillies, I love them but they are not favorites in my house so I omitted them.
from: My Week
1 Tablespoon Vegetable Oil
1 Small Onion, Chopped
1 lb ground pork (or ground beef)
1 Can (14oz) diced Tomatoes
1 Teaspoon dried Oregano
1/4 Teaspoon Salt
1/4 teaspoon Ground Cumin
1/4 Teaspoon black pepper
1 1/2 cups shredded pepper jack or taco-flavored cheese
2 Cups Tortilla Chips
1/2 Cup Sour Cream
1 can diced green chili's, drained
2 Tablespoons minced Cilantro
1. Preheat Over to 350
2. Heat oil in large skillet. Add onion, cook and stir 5 minutes or until tender. Add meat and cook until browned. drain fat. stir in tomatoes, oregano, salt, cumin and pepper. spoon into 11x7 dish. sprinkle with cheese. arrange tortilla's chips over cheese. bake 10-15 minutes until cheese melts.
3. Combine Sour creama nd chiles in small bowl, mix well, dropped by spoonfuls over baked casserole, sprinkle with cilantro
This was very good & yet it was different from a lot of the things I've cooked, Give it a try!
Chicken & Linguine in Creamy Tomato Sauce
from: Teresa's Week
1 tablespoon olive oil
1 pound boneless, skinless chicken breast, cut into 1/2 inch strips
1 jar (26oz) Ragu Pasta sauce
2 cups water
8 oz linguine
1/2 cup whipping or heavy cream
1 tablespoon fresh basil leaves, chopped In skillet,
heat oil over med heat and brown chicken. Remove chicken and set aside. In same skillet, stir in pasta sauce and water, bring to boil over high heat. Stir in uncooked linguine and return to boil. Reduce to low and simmer covered, stirring occasionally until linguine is tender. Stir in cream and basil. Return chicken to skillet and cook 5min.
Tuesday, November 6, 2007
I got this recipe from Shar's Blog. Oh my, this was so yummy!!!
1 lb ground beef
1/2 jar ragu pasta sauce
1 pkg pepperoni (1 cup)
1 bag tortilla chips
2 cups shredded cheese (marble, cheddar or mozzarella)
*YOUR favorite toppings*
DIRECTIONS:In skillet, brown the ground beef (and fresh mushroom if desired), once browned, add ragu and heat for about 5 more minutes.PREHEAT oven at 350*On pizza platter OR cookie sheet, spread the bag of tortilla chips. pour the sauce evenly over the chips, sprinkle with desired toppings (pepperoni, red peppers, etc).. and sprinkle cheese.BAKE at 350* for 5 minutes.
I can't remember exactly where I got this recipe but it was one of my choices for my week on recipe challenge a few weeks ago and I finally got to try it this week. It was way yummy. Jake didn't care a lot for it because of the sour cream... But it was good!
Creamy Burrito Casserole Recipe
1 lb ground beef or ground turkey
1/2 medium yellow onion, chopped
1 (1 1/4 ounce) package taco seasoning
6 large flour tortillas
1 (16 ounce) can refried beans
2-3 cups shredded taco cheese or cheddar cheese
1 (10 3/4 ounce) can cream of mushroom soup
4 ounces sour cream
jarred hot sauce, if desired to spice it up
Brown ground meat/turkey and onion; drain. Add taco seasoning and stir in refried beans. Mix soup and sour cream in a separate bowl. Spread 1/2 sour cream mixture in the bottom of a casserole dish. Tear up 3 tortillas and spread over sour cream mixture. Put 1/2 the meat bean mixture over that. Add a layer of cheese. You could put some hot sauce on this now. Repeat the layers. Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.
Friday, November 2, 2007
I've made things like this before in the crockpot and didn't care for them, But I thought this was pretty tasty.. and easy and cheap to boot!
Crockpot Chicken & Stuffing
From: Kristine's week on Recipe Challenge
4 chicken breasts (halves) (I used chicken tender strips)
1 pkg. Stove Top Stuffing
1/2 cup water
1 can FF cream of mushroom soup (used regular not FF)
1 cup chicken broth
Place chicken on bottom of Crockpot. Pour broth over the chicken. Mix together the stuffing, soup, and water, and place on top of the chicken.Cook on low for 7 hours.