Month: May 2009

Categories
Cheese Dried Beef Mushrooms

Creamed Chipped Beef

1/4 cup butter or margarine
4 ounces dried beef
2 tablespoons finely chopped onion
3 tablespoons all-purpose flour
1 cup milk
1 cup sour cream
1 can (4 ounces) chopped mushrooms, drained
1 cup shredded Cheddar cheese
2 tablespoons chopped parsley (2 teaspoons dried parsley flakes)
salt and pepper to taste

Preparation:

Melt butter in a saucepan over medium-low to medium heat. Cut beef into thin strips; add to melted butter. Add onion and cook for 2 minutes; blend in flour. Gradually add milk and continue to cook, stirring constantly, until thickened and bubbling. Stir sour cream, mushrooms, cheese, chopped or dried parsley, and salt and pepper to taste; heat through. Serve creamed chipped beef on rice, in pastry shells, or over toast points.

Recipe for creamed chipped beef on toast serves 4.

Categories
Cranberry Turkey

Cranberry-Chipotle Turkey

1 large onion, thinly sliced
2 turkey thighs (about 2 lb), skin and excess fat removed
1 can (16 oz) whole cranberry sauce
1/2 cup salt-free Southwestern chipotle marinade (we used Mrs. Dash)

PREPARATION

1. Place onion, then turkey thighs in a 3 1/2-qt or larger slow-cooker.

2. Stir 1/2 cup cranberry sauce and 1/4 cup chipotle marinade in small bowl until blended. Spoon over thighs to coat.

3. Cover and cook on low 8 to 10 hours until turkey is tender. Remove turkey thighs to cutting board. Cut meat in large pieces from both sides of each thigh bone and slice.

4. Remove onion from cooking liquid with slotted spoon; discard cooking liquid. Microwave remaining cranberry sauce and chipotle marinade about 2 minutes until melted. Stir in onion and spoon over turkey.

Categories
Crabmeat Pasta Seafood

Crabmeat Alfredo

Ingredients

1/4 cup fresh parsley
1/4 cup roasted red peppers
6 ounces fettuccine (approx. 1/3 box)
2 tablespoons garlic butter
one 8-ounce tub fresh jumbo lump crab meat
1/4 cup white wine
1 cup heavy whipping cream
3/4 cup shredded Italian cheese blend
1 1/2 teaspoons Montreal steak seasoning

Steps

1. Fill saucepan 3/4 full of hot water, cover and place on high heat to boil for pasta.
2. Wash parsley. Remove and discard stems.
3. Using food chopper, chop parsley (enough for 1/4 cup). Set aside.
4. Dice roasted peppers into 1/2-inch pieces; set aside.
5. Check pasta water for boil. When boiling, add pasta and cook uncovered for 7 minutes, stirring occasionally.
6. Measure remaining ingredients and place near stove.
7. Preheat sauté pan on high for 1-2 minutes.
8. Add garlic butter and swirl to coat. Add: roasted peppers, parsley, and crabmeat; cook for 2 minutes, stirring occasionally.
9. Add wine and cook for 1 minute.
10. Add whipping cream and cook for 1 minute.
11. Remove pasta from heat and drain in colander.
12. Add to crabmeat mixture: pasta, cheese and steak seasoning; cook for 1-2 minutes, stirring occasionally. Serve.

Categories
Crabmeat Seafood

Crab Cakes

1lb Jumbo Lump Crab Meat
1 egg
1 tsp Soy Sauce
1 tsp Worcestershire sauce
1 tbsp Hellman’s Mayo
1 tsp Mustard
1 tsp or to taste Old Bay Seasoning
Cracker Meal

Mix the egg, soy sauce, Worcestershire sauce, mayo,& mustard together in a bowl. Pick thru the crab meat and remove any cartilage or shells (shouldn’t have any using jumbo lump) Add the egg mixture to the crab meat and gently mix, try not to break up the lump crab. Sprinkle the old bay and gently mix into the mixture.

Add the cracker meal…a little at a time…until the crab mixture holds together. The amount of craker meal you use depends on the way you going to prepare the crab cakes. If your going to broil the crab cakes, you don’t need as much cracker meal.

Categories
Hot Dogs

Corn Dogs

2 cups flour
3/4 cup corn meal
1/2 cup sugar
1 3/4 teaspoons salt
1 teaspoon baking soda
1 3/4 cups fat-free milk
2 egg yolks, slightly beaten
10 turkey hot dogs
8-10 cups of vegetable oil
5 pairs of chopsticks

1. Preheat oil in a deep pan or fryer to 375 degrees.
2. Combine the flour, corn meal, sugar, salt and baking soda in a large bowl.
3. Combine the milk and egg yolks to the dry ingredients and mix with an electric mixer on high speed until batter is smooth.
4. Dry off the hot dogs with a paper towel. Jab the thin end of a single chopstick about halfway into the end of each hot dog.
5. When the oil is hot, tip the bowl of batter so that you can completely coat each hot dog. Roll the hot dog in the batter until it is entirely covered with batter.
6. Hold the hot dog up by the stick and let some of the batter drip off. Quickly submerge the hot dog in the oil and spin it slowly so that the coating cooks evenly. After about 20 seconds you can use a lid to the deep fryer or pan to put weight on the stick, keeping the hot dog fully immersed in the oil. You can cook a couple dogs at a time this way. Cook for 5-6 minutes or until coating is dark brown. Turn them once or twice as they cook. Drain on paper towels while cooling, and repeat with remaining hot dogs.

Makes 10 hot dogs.

Categories
Ham Pineapple Southern

Cola Basted Ham – Paula Deen’s Recipe

8 pounds ham , spiral cut
1 12 oz. can cola
1 20 oz. can pineapple, slices
40 whole cloves
10 maraschino cherries

Lightly oill a shallow roasting pan. Place ham, cut side down, in pan and let stand at room temperature for 1 hour.

Heat oven to 350 degrees and place rack in lower third. Pour cola over ham and cover with foil. Bake, basting every 30 minutes, until an instant read thermometer inserted 2 inches into center (without touching bone) registers 140 degrees, about 1 1/2 hours. Drain pineapple slices and arrange on ham, attaching with cloves, and place 1 cherry in center of each; bake 15 minutes more. Transfer ham in pan to a wire rack and let stand 10 minutes before carving.

Categories
Coconut Seafood Shrimp

Coconut Shrimp Outback Steak House

8 fluid ounces flat beer
1 cup self-rising flour
2 cups sweetened flaked coconut, divided (one 7-ounce package)
2 tablespoons sugar
1/2 teaspoon
12 jumbo shrimp
vegetable oil (for frying)
paprika

Marmalade Dipping Sauce

1/2 cup orange marmalade
2 teaspoons stone ground mustard
1 teaspoon prepared horseradish
1 dash salt

Combine all marmalade dipping sauce ingredients in a small bowl and refrigerate for at least one hour.

To Make the Batter:

Use an electric mixer to combine the beer, flour, ½ cup of the coconut flakes, sugar and salt in medium bowl.
Mix well, then cover and refrigerate for at least one hour.

To Prepare the Shrimp:

De-vein and peel off the shell back to the tail.
Leave the last segment of the shell plus the tail as a handle.
When the batter is ready, preheat oil in a deep pot or deep fryer to about 350°F.
Use enough oil to cover the shrimp completely.

Pour the remainder of the coconut into a shallow bowl.
Be sure the shrimp are dry before battering.
Sprinkle each shrimp lightly with paprika before the next step.
Dip one shrimp at a time into the batter, coating Drop the battered shrimp into the coconut and roll it around so that it is well coated.
Deep-fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown.
Flip the shrimp halfway through.
Drain on paper towels briefly before serving.

Categories
Chicken Mushrooms Noodles

Chicken Stroganoff

12 ounces broad egg noodles
1 tablespoon butter
1/2 cup chopped onion
8 ounces sliced mushrooms (any variety and/or combination)
1 teaspoon dried thyme
2 cooked chicken breast halves, cut into 1-inch pieces (about 2 cups)
1/2 cup dry red wine
1 cup reduced-sodium chicken broth
1 1/2 tablespoons cornstarch
2 teaspoons Worcestershire sauce
Salt and freshly ground black pepper
2 tablespoons freshly chopped chives

Directions

Cook egg noodles according to package directions.

Meanwhile, melt butter in a large skillet over medium-high heat. Add onion and cook 3 minutes until soft. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Stir in chicken. Add wine and simmer 1 minute. In a small bowl, whisk together broth, cornstarch and Worcestershire sauce. Add mixture to pan and bring to a simmer. Simmer 2 minutes, until mixture thickens. Stir in cooked noodles and toss to combine. Season to taste with salt and black pepper.

Transfer to a serving platter and top with chives.

Categories
Black Beans Chicken Breasts Pasta

Chicken Sonora

This is one of my favorite fast and easy recipes. Great to serve when you have company for dinner.

1 pound chicken breasts, cooked and chopped
1/2 package penne or ziti pasta, drained
1 12 oz. jar Alfredo sauce with sun-dried tomatoes
1 16 oz. can black beans
1 10 3/4 ounce can Rotel Tomatoes

Grill or broil chicken and cut into bite-sized pieces.
Boil pasta according to pkg. directions.
Drain Rotel Tomatoes and black beans – rinse beans.
Combine all in a pan and warm through.
Serve with garlic bread and a salad.

Categories
Chicken Breasts Thai

Chicken Satay

3 limes
2/3 cup bottled Thai peanut sauce
12 chicken tenders (about 1 lb 4 oz)

1. Heat outdoor grill or ridged grill pan over medium-high heat.
2. Squeeze 1 to 2 limes to get 2 Tbsp juice. Mix with peanut sauce. Pour all but 1/4 cup into a small bowl.
3. Thread 1 chicken tender on each of twelve 10- to 12-in. wooden skewers. Brush both sides of chicken with the 1/4 cup sauce, then lightly coat with nonstick spray.
4. Grill 2 to 3 minutes per side until chicken is cooked through. Serve with lime wedges and remaining sauce for dipping. Garnish with sliced scallions, if desired.

Serves 4