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Monday, February 29, 2016

Cucumbers With Dressing

Ingredients

  • Servings: 4
  • 1 cup mayonnaise
  • 1/4 cup vinegar
  • 1/4 cup white sugar
  • 1/4 teaspoon salt
  • 4 cups sliced cucumbers

Recipe

    Preparation Time: 10 mins Ready Time: 2 hrs 10 mins

  • stir mayonnaise, vinegar, sugar, and salt together in a large bowl until smooth; fold sliced cucumbers into the mayonnaise mixture. cover bowl with plastic wrap and refrigerate at least 2 hours. serve chilled.

Chicken Fiesta Salad

Ingredients

  • Servings: 4
  • 2 skinless, boneless chicken breast halves
  • 1 (1.27 ounce) packet dry fajita seasoning, divided
  • 1 tablespoon vegetable oil
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (11 ounce) can mexican-style corn
  • 1/2 cup salsa
  • 1 (10 ounce) package mixed salad greens
  • 1 onion, chopped
  • 1 tomato, cut into wedges

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • rub chicken evenly with 1/2 the fajita seasoning. heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
  • in a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. heat over medium heat until warm.
  • prepare the salad by tossing the greens, onion and tomato. top salad with chicken and dress with the bean and corn mixture.

blt salad

Ingredients

  • Servings: 6
  • 1 pound bacon
  • 3/4 cup mayonnaise
  • 1/4 cup milk
  • 1 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • salt to taste
  • 1 head romaine lettuce - rinsed, dried and shredded
  • 2 large tomatoes, chopped
  • 2 cups seasoned croutons

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins

  • place bacon in a large, deep skillet. cook over medium high heat, turning frequently, until evenly browned. drain, crumble and set aside.
  • in a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. blend until smooth. season the dressing with salt.
  • combine lettuce, tomatoes, bacon and croutons in a large salad bowl. toss with dressing, and serve immediately.

stir fried kale

Ingredients

  • Servings: 6
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup bread crumbs
  • 3 bunches kale - washed, dried, and shredded

Recipe

  • heat oil over medium-high heat in a large frying pan. add onions and garlic; cook and stir until soft.
  • mix in breadcrumbs, and cook and stir until brown.
  • stir in kale, and cook until wilted. serve hot or warm.

Sunday, February 28, 2016

moore's cranberry gelatin salad

Ingredients

  • Servings: 10
  • 2 (3 ounce) packages raspberry flavored jell-o® mix
  • 1 cup white sugar
  • 2 cups boiling water
  • 1 1/2 cups cold water
  • 1 pound cranberries
  • 1 orange
  • 1 1/2 cups crushed pineapple, drained
  • 2 cups seedless red grapes, halved
  • 1 1/2 cups diced apples

Recipe

  • add the sugar to the gelatin. stir in the boiling water and stir until the gelatin is dissolved. stir in the cold water or the pineapples juice. chill until gelatin is thick.
  • finely grind the cranberries and the orange in food processor or run through the meat grinder.
  • add the ground cranberry mixture, drained crushed pineapple, grapes and cubed apples to the thickened gelatin. pour mixture into one 9 x 13 inch pan or a large bowl. refrigerate overnight before serving.

black bean and couscous salad

Ingredients

  • Servings: 8
  • 1 cup uncooked couscous
  • 1 1/4 cups chicken broth
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon red vinegar
  • 1/2 teaspoon ground cumin
  • 8 green onions, chopped
  • 1 red bell pepper, seeded and chopped
  • 1/4 cup chopped fresh cilantro
  • 1 cup frozen corn kernels, thawed
  • 2 (15 ounce) cans black beans, drained
  • salt and pepper to taste

Recipe

    Preparation Time: 30 mins Ready Time: 35 mins

  • bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. cover the pot and remove from heat. let stand for 5 minutes.
  • in a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. add green onions, red pepper, cilantro, corn and beans and toss to coat.
  • fluff the couscous well, breaking up any chunks. add to the bowl with the vegetables and mix well. season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Slow Cooker Chicken Stroganoff

Ingredients

  • Servings: 4
  • 4 skinless, boneless chicken breast halves - cubed
  • 1/8 cup margarine
  • 1 (.7 ounce) package dry italian-style salad dressing mix
  • 1 (8 ounce) package cream cheese
  • 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

    Preparation Time: 10 mins Cook Time: 5 hrs

    Ready Time: 5 hrs 10 mins

  • put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
  • add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

roasted vegetable medley

Ingredients

  • Servings: 6
  • 2 tablespoons olive oil, divided
  • 1 large yam, peeled and cut into 1 inch pieces
  • 1 large parsnip, peeled and cut into 1 inch pieces
  • 1 cup baby carrots
  • 1 zucchini, cut into 1 inch slices
  • 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
  • 1/2 cup roasted red peppers, cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Recipe

    Preparation Time: 25 mins Cook Time: 1 hr

    Ready Time: 1 hr 55 mins

  • preheat oven to 425 degrees f (220 degrees c). grease 2 baking sheets with 1 tablespoon olive oil.
  • place the yams, parsnips, and carrots the baking sheets. bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. continue baking until all of the vegetables are tender, about 30 minutes more. once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
  • toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. add the roasted vegetables, and toss to mix. serve at room temperature or cold.

malooba

Ingredients

  • Servings: 6
  • 1 (4 pound) whole chicken, cut into pieces
  • 6 cups water
  • 1 medium onion, quartered
  • 2 tablespoons ground allspice
  • 1/2 teaspoon ground cardamom
  • 3 whole cardamom seeds
  • 4 whole cloves
  • 3 bay leaves
  • 2 1/2 cups uncooked basmati rice, rinsed and drained
  • 2 tablespoons ground allspice
  • 3 tablespoons vegetable oil
  • 1 large potato, sliced into rounds
  • 1 large head cauliflower, separated into florets
  • 2 medium tomatoes, diced

Recipe

    Cook Time: 2 hrs

    Ready Time: 3 hrs

  • place chicken in a large pot with 6 cups water, onion, 2 tablespoons allspice, ground cardamom, cardamom seeds, whole cloves and bay leaves. bring to a boil, and cook until chicken is tender, about 40 minutes. remove chicken, strain and reserve broth.
  • soak the rice in water while waiting for the chicken to cook. when the chicken is almost done, drain the water off, and stir in 1 1/2 tablespoons of allspice.
  • heat the oil in a skillet over medium-high heat. fry the potatoes and cauliflower in the hot oil until browned. they do not need to fully cook.
  • in a separate pot, layer fried potatoes on the bottom. this is done so that the rice will not stick to the bottom of the pan. add the cauliflower and tomatoes, and sprinkle a handful of rice over the vegetables. remove the bones from the chicken and place the chicken in the pot. cover with the rest of the rice. pour in the reserved broth until it reaches a level about 1/2 inch above the level of the rice. cover the pot, and cook over medium-low heat for 1 hour, until rice is tender.
  • when the liquid has absorbed, have a large round tray ready. uncover the pot, and place the tray over the top. invert so that the pan is upside down on top of the tray. let stand for 5 minutes like this, then slowly remove the pot to let the food fall the tray.

Saturday, February 27, 2016

mexican bean salad

Ingredients

  • Servings: 8
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (10 ounce) package frozen corn kernels
  • 1 red onion, chopped
  • 1/2 cup olive oil
  • 1/2 cup red vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lemon juice
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 1 clove crushed garlic
  • 1/4 cup chopped fresh cilantro
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground black pepper
  • 1 dash hot pepper sauce
  • 1/2 teaspoon chili powder

Recipe

    Preparation Time: 15 mins Ready Time: 1 hr 15 mins

  • in a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  • in a small bowl, whisk together olive oil, red vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. season to taste with hot sauce and chili powder.
  • pour olive oil dressing over vegetables; mix well. chill thoroughly, and serve cold.

Adrienne's Cucumber Salad

Ingredients

  • Servings: 8
  • 4 cucumbers, thinly sliced
  • 1 small white onion, thinly sliced
  • 1 cup white vinegar
  • 1/2 cup water
  • 3/4 cup white sugar
  • 1 tablespoon dried dill, or to taste

Recipe

  • toss together the cucumbers and onion in a large bowl. combine the vinegar, water and sugar in a saucepan over medium-high heat. bring to a boil, and pour over the cucumber and onions. stir in dill, cover, and refrigerate until cold. this can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

Lamb Pie

Ingredients

  • Servings: 1
  • 2 (9 inch) unbaked pie shells
  • 2 pounds lean ground lamb
  • 1 pound lean ground beef
  • 1 1/2 cups mashed potatoes
  • salt to taste
  • ground black pepper to taste
  • 1 teaspoon ground nutmeg
  • 1 egg white

Recipe

  • brown ground beef and ground lamb over medium heat until thoroughly cooked. drain off grease.
  • mix together cooked meat, potatoes, salt, pepper, and nutmeg.
  • line a 9 inch pie dish with pastry. spoon lamb mixture into pie crust, and top with second pie crust. brush top crust with egg white. shield crust edges with aluminum foil to prevent burning.
  • bake at 375 degrees f (190 degrees c) for 45 minutes. remove foil for final 15 minutes of baking to brown edges.

Chicken Fiesta Salad

Ingredients

  • Servings: 4
  • 2 skinless, boneless chicken breast halves
  • 1 (1.27 ounce) packet dry fajita seasoning, divided
  • 1 tablespoon vegetable oil
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (11 ounce) can mexican-style corn
  • 1/2 cup salsa
  • 1 (10 ounce) package mixed salad greens
  • 1 onion, chopped
  • 1 tomato, cut into wedges

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • rub chicken evenly with 1/2 the fajita seasoning. heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
  • in a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. heat over medium heat until warm.
  • prepare the salad by tossing the greens, onion and tomato. top salad with chicken and dress with the bean and corn mixture.

Slow Cooker Chicken Stroganoff

Ingredients

  • Servings: 4
  • 4 skinless, boneless chicken breast halves - cubed
  • 1/8 cup margarine
  • 1 (.7 ounce) package dry italian-style salad dressing mix
  • 1 (8 ounce) package cream cheese
  • 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

    Preparation Time: 10 mins Cook Time: 5 hrs

    Ready Time: 5 hrs 10 mins

  • put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
  • add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Anniversary Chicken I

Ingredients

  • Servings: 6
  • 2 tablespoons vegetable oil
  • 6 skinless, boneless chicken breast halves
  • 1/2 cup teriyaki basting sauce
  • 1/2 cup ranch-style salad dressing
  • 1 cup shredded cheddar cheese
  • 3 green onions, chopped
  • 1/2 (3 ounce) can bacon bits
  • 1 tablespoon chopped fresh parsley, for garnish

Recipe

    Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large skillet, heat oil over medium-high heat. add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
  • place browned chicken breasts in a 9x13 inch baking dish. brush with teriyaki sauce, then spoon on salad dressing. sprinkle with cheese, green onions and bacon bits.
  • bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. garnish with parsley and serve.

Friday, February 26, 2016

black bean and couscous salad

Ingredients

  • Servings: 8
  • 1 cup uncooked couscous
  • 1 1/4 cups chicken broth
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon red vinegar
  • 1/2 teaspoon ground cumin
  • 8 green onions, chopped
  • 1 red bell pepper, seeded and chopped
  • 1/4 cup chopped fresh cilantro
  • 1 cup frozen corn kernels, thawed
  • 2 (15 ounce) cans black beans, drained
  • salt and pepper to taste

Recipe

    Preparation Time: 30 mins Ready Time: 35 mins

  • bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. cover the pot and remove from heat. let stand for 5 minutes.
  • in a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. add green onions, red pepper, cilantro, corn and beans and toss to coat.
  • fluff the couscous well, breaking up any chunks. add to the bowl with the vegetables and mix well. season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

mexican bean salad

Ingredients

  • Servings: 8
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (10 ounce) package frozen corn kernels
  • 1 red onion, chopped
  • 1/2 cup olive oil
  • 1/2 cup red vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lemon juice
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 1 clove crushed garlic
  • 1/4 cup chopped fresh cilantro
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground black pepper
  • 1 dash hot pepper sauce
  • 1/2 teaspoon chili powder

Recipe

    Preparation Time: 15 mins Ready Time: 1 hr 15 mins

  • in a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  • in a small bowl, whisk together olive oil, red vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. season to taste with hot sauce and chili powder.
  • pour olive oil dressing over vegetables; mix well. chill thoroughly, and serve cold.

Becky's Chicken Salad

Ingredients

  • Servings: 10
  • 2 1/2 cups diced and chilled, cooked chicken meat
  • 1 cup chopped celery
  • 1 cup sliced, seedless grapes
  • 1/2 cup sliced almonds
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • 1 cup mayonnaise
  • 1/4 cup heavy whipping cream

Recipe

    Preparation Time: 20 mins Ready Time: 20 mins

  • in a medium bowl, whip cream to soft peaks.
  • combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. chill.

stir fried kale

Ingredients

  • Servings: 6
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup bread crumbs
  • 3 bunches kale - washed, dried, and shredded

Recipe

  • heat oil over medium-high heat in a large frying pan. add onions and garlic; cook and stir until soft.
  • mix in breadcrumbs, and cook and stir until brown.
  • stir in kale, and cook until wilted. serve hot or warm.

roasted vegetable medley

Ingredients

  • Servings: 6
  • 2 tablespoons olive oil, divided
  • 1 large yam, peeled and cut into 1 inch pieces
  • 1 large parsnip, peeled and cut into 1 inch pieces
  • 1 cup baby carrots
  • 1 zucchini, cut into 1 inch slices
  • 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
  • 1/2 cup roasted red peppers, cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Recipe

    Preparation Time: 25 mins Cook Time: 1 hr

    Ready Time: 1 hr 55 mins

  • preheat oven to 425 degrees f (220 degrees c). grease 2 baking sheets with 1 tablespoon olive oil.
  • place the yams, parsnips, and carrots the baking sheets. bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. continue baking until all of the vegetables are tender, about 30 minutes more. once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
  • toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. add the roasted vegetables, and toss to mix. serve at room temperature or cold.

Adrienne's Cucumber Salad

Ingredients

  • Servings: 8
  • 4 cucumbers, thinly sliced
  • 1 small white onion, thinly sliced
  • 1 cup white vinegar
  • 1/2 cup water
  • 3/4 cup white sugar
  • 1 tablespoon dried dill, or to taste

Recipe

  • toss together the cucumbers and onion in a large bowl. combine the vinegar, water and sugar in a saucepan over medium-high heat. bring to a boil, and pour over the cucumber and onions. stir in dill, cover, and refrigerate until cold. this can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

Thursday, February 25, 2016

Chicken Fiesta Salad

Ingredients

  • Servings: 4
  • 2 skinless, boneless chicken breast halves
  • 1 (1.27 ounce) packet dry fajita seasoning, divided
  • 1 tablespoon vegetable oil
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (11 ounce) can mexican-style corn
  • 1/2 cup salsa
  • 1 (10 ounce) package mixed salad greens
  • 1 onion, chopped
  • 1 tomato, cut into wedges

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • rub chicken evenly with 1/2 the fajita seasoning. heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
  • in a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. heat over medium heat until warm.
  • prepare the salad by tossing the greens, onion and tomato. top salad with chicken and dress with the bean and corn mixture.

authentic german potato salad

Ingredients

  • Servings: 4
  • 3 cups diced peeled potatoes
  • 4 slices bacon
  • 1 small onion, diced
  • 1/4 cup white vinegar
  • 2 tablespoons water
  • 3 tablespoons white sugar
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins

  • place the potatoes into a pot, and fill with enough water to cover. bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. drain, and set aside to cool.
  • place the bacon in a large deep skillet over medium-high heat. fry until browned and crisp, turning as needed. remove from the pan and set aside.
  • add onion to the bacon grease, and cook over medium heat until browned. add the vinegar, water, sugar, salt and pepper to the pan. bring to a boil, then add the potatoes and parsley. crumble in half of the bacon. heat through, then transfer to a serving dish. crumble the remaining bacon over the top, and serve warm.

Anniversary Chicken I

Ingredients

  • Servings: 6
  • 2 tablespoons vegetable oil
  • 6 skinless, boneless chicken breast halves
  • 1/2 cup teriyaki basting sauce
  • 1/2 cup ranch-style salad dressing
  • 1 cup shredded cheddar cheese
  • 3 green onions, chopped
  • 1/2 (3 ounce) can bacon bits
  • 1 tablespoon chopped fresh parsley, for garnish

Recipe

    Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large skillet, heat oil over medium-high heat. add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
  • place browned chicken breasts in a 9x13 inch baking dish. brush with teriyaki sauce, then spoon on salad dressing. sprinkle with cheese, green onions and bacon bits.
  • bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. garnish with parsley and serve.

stir fried kale

Ingredients

  • Servings: 6
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup bread crumbs
  • 3 bunches kale - washed, dried, and shredded

Recipe

  • heat oil over medium-high heat in a large frying pan. add onions and garlic; cook and stir until soft.
  • mix in breadcrumbs, and cook and stir until brown.
  • stir in kale, and cook until wilted. serve hot or warm.

Slow Cooker Chicken Stroganoff

Ingredients

  • Servings: 4
  • 4 skinless, boneless chicken breast halves - cubed
  • 1/8 cup margarine
  • 1 (.7 ounce) package dry italian-style salad dressing mix
  • 1 (8 ounce) package cream cheese
  • 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

    Preparation Time: 10 mins Cook Time: 5 hrs

    Ready Time: 5 hrs 10 mins

  • put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
  • add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

gourmet chicken pizza

Ingredients

  • Servings: 1
  • 2 skinless, boneless chicken breast halves
  • 1 (10 ounce) can refrigerated pizza crust
  • 1/2 cup ranch-style salad dressing
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1 cup chopped tomatoes
  • 1/4 cup chopped green onions

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins

  • preheat oven to 425 degrees f (220 degrees c). lightly grease a pizza pan or medium baking sheet.
  • place chicken in a large skillet over medium-high heat. cook until no longer pink, and juices run clear. cool, then either shred or chop into small pieces.
  • unroll dough, and press into the prepared pizza pan or baking sheet. bake crust for 7 minutes in the preheated oven, or until it begins to turn golden brown. remove from oven.
  • spread ranch dressing over partially baked crust. sprinkle on mozzarella cheese. place tomatoes, green onion, and chicken on top of mozzarella cheese, then top with cheddar cheese. return to the oven for 20 to 25 minutes, until cheese is melted and bubbly.

Wednesday, February 24, 2016

mexican bean salad

Ingredients

  • Servings: 8
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (10 ounce) package frozen corn kernels
  • 1 red onion, chopped
  • 1/2 cup olive oil
  • 1/2 cup red vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lemon juice
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 1 clove crushed garlic
  • 1/4 cup chopped fresh cilantro
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground black pepper
  • 1 dash hot pepper sauce
  • 1/2 teaspoon chili powder

Recipe

    Preparation Time: 15 mins Ready Time: 1 hr 15 mins

  • in a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  • in a small bowl, whisk together olive oil, red vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. season to taste with hot sauce and chili powder.
  • pour olive oil dressing over vegetables; mix well. chill thoroughly, and serve cold.

black bean and couscous salad

Ingredients

  • Servings: 8
  • 1 cup uncooked couscous
  • 1 1/4 cups chicken broth
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon red vinegar
  • 1/2 teaspoon ground cumin
  • 8 green onions, chopped
  • 1 red bell pepper, seeded and chopped
  • 1/4 cup chopped fresh cilantro
  • 1 cup frozen corn kernels, thawed
  • 2 (15 ounce) cans black beans, drained
  • salt and pepper to taste

Recipe

    Preparation Time: 30 mins Ready Time: 35 mins

  • bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. cover the pot and remove from heat. let stand for 5 minutes.
  • in a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. add green onions, red pepper, cilantro, corn and beans and toss to coat.
  • fluff the couscous well, breaking up any chunks. add to the bowl with the vegetables and mix well. season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

roasted vegetable medley

Ingredients

  • Servings: 6
  • 2 tablespoons olive oil, divided
  • 1 large yam, peeled and cut into 1 inch pieces
  • 1 large parsnip, peeled and cut into 1 inch pieces
  • 1 cup baby carrots
  • 1 zucchini, cut into 1 inch slices
  • 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
  • 1/2 cup roasted red peppers, cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Recipe

    Preparation Time: 25 mins Cook Time: 1 hr

    Ready Time: 1 hr 55 mins

  • preheat oven to 425 degrees f (220 degrees c). grease 2 baking sheets with 1 tablespoon olive oil.
  • place the yams, parsnips, and carrots the baking sheets. bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. continue baking until all of the vegetables are tender, about 30 minutes more. once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
  • toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. add the roasted vegetables, and toss to mix. serve at room temperature or cold.

slow cooker pot roast

Ingredients

  • Servings: 6
  • 1 onion, sliced
  • 1/4 cup all-purpose flour
  • 1 (2 1/2 pound) boneless beef chuck roast
  • 1 pinch salt and ground black pepper to taste
  • 1 (1.2 ounce) package dry beef gravy mix
  • 1 (1 ounce) package ranch dressing mix
  • 1 (.7 ounce) package dry italian-style salad dressing mix
  • 1/2 cup water, or as needed
  • 5 whole peeled carrots (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 8 hrs

    Ready Time: 8 hrs 15 mins

  • spray the inside of a slow cooker with cooking spray. spread the onion slices out into the bottom of the cooker.
  • spread the flour out a work surface. sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. using the edge of a small, sturdy plate, pound the flour into the meat. place the floured roast into the cooker on top of the onions. whisk together beef gravy mix, ranch dressing mix, and italian dressing mix in a bowl, and whisk the mixes with water until smooth. pour over the chuck roast. distribute carrots around the meat.
  • cover the cooker, set to low, and cook until the roast is tender and the gravy has thickened, about 8 hours.

Tuesday, February 23, 2016

Chicken Fiesta Salad

Ingredients

  • Servings: 4
  • 2 skinless, boneless chicken breast halves
  • 1 (1.27 ounce) packet dry fajita seasoning, divided
  • 1 tablespoon vegetable oil
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (11 ounce) can mexican-style corn
  • 1/2 cup salsa
  • 1 (10 ounce) package mixed salad greens
  • 1 onion, chopped
  • 1 tomato, cut into wedges

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • rub chicken evenly with 1/2 the fajita seasoning. heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
  • in a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. heat over medium heat until warm.
  • prepare the salad by tossing the greens, onion and tomato. top salad with chicken and dress with the bean and corn mixture.

stir fried kale

Ingredients

  • Servings: 6
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup bread crumbs
  • 3 bunches kale - washed, dried, and shredded

Recipe

  • heat oil over medium-high heat in a large frying pan. add onions and garlic; cook and stir until soft.
  • mix in breadcrumbs, and cook and stir until brown.
  • stir in kale, and cook until wilted. serve hot or warm.

Adrienne's Cucumber Salad

Ingredients

  • Servings: 8
  • 4 cucumbers, thinly sliced
  • 1 small white onion, thinly sliced
  • 1 cup white vinegar
  • 1/2 cup water
  • 3/4 cup white sugar
  • 1 tablespoon dried dill, or to taste

Recipe

  • toss together the cucumbers and onion in a large bowl. combine the vinegar, water and sugar in a saucepan over medium-high heat. bring to a boil, and pour over the cucumber and onions. stir in dill, cover, and refrigerate until cold. this can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

Slow Cooker Chicken Stroganoff

Ingredients

  • Servings: 4
  • 4 skinless, boneless chicken breast halves - cubed
  • 1/8 cup margarine
  • 1 (.7 ounce) package dry italian-style salad dressing mix
  • 1 (8 ounce) package cream cheese
  • 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

    Preparation Time: 10 mins Cook Time: 5 hrs

    Ready Time: 5 hrs 10 mins

  • put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
  • add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Anniversary Chicken I

Ingredients

  • Servings: 6
  • 2 tablespoons vegetable oil
  • 6 skinless, boneless chicken breast halves
  • 1/2 cup teriyaki basting sauce
  • 1/2 cup ranch-style salad dressing
  • 1 cup shredded cheddar cheese
  • 3 green onions, chopped
  • 1/2 (3 ounce) can bacon bits
  • 1 tablespoon chopped fresh parsley, for garnish

Recipe

    Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large skillet, heat oil over medium-high heat. add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
  • place browned chicken breasts in a 9x13 inch baking dish. brush with teriyaki sauce, then spoon on salad dressing. sprinkle with cheese, green onions and bacon bits.
  • bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. garnish with parsley and serve.

Monday, February 22, 2016

Mayo-free Potato Salad

Ingredients

  • Servings: 8
  • 9 large red potatoes
  • 2 dill pickles, chopped
  • 2 green onions, chopped
  • 2 stalks celery, chopped
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons dill pickle juice
  • 2 teaspoons dried dill weed
  • 1 teaspoon paprika
  • 1/4 teaspoon kosher salt, or to taste
  • 1/4 teaspoon ground black pepper
  • 1/2 cup olive oil
  • 1/4 cup red vinegar
  • 1 tablespoon dijon mustard
  • 1/4 teaspoon paprika, for garnish (optional)

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 5 mins

  • place the potatoes into a large pot and cover with water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain and allow to steam dry for a minute or two. chill the potatoes in cold water, and chop into cubes when cool enough to handle.
  • transfer the potatoes into a large salad bowl, and toss lightly with dill pickles, green onions, celery, cilantro, dill pickle juice, dried dill, 1 teaspoon paprika, salt, and pepper. in a bowl, whisk together the olive oil, red vinegar, and dijon mustard, and pour the dressing over the potato mixture. toss again to coat all ingredients with dressing. sprinkle with 1/4 teaspoon paprika.

black bean and couscous salad

Ingredients

  • Servings: 8
  • 1 cup uncooked couscous
  • 1 1/4 cups chicken broth
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon red vinegar
  • 1/2 teaspoon ground cumin
  • 8 green onions, chopped
  • 1 red bell pepper, seeded and chopped
  • 1/4 cup chopped fresh cilantro
  • 1 cup frozen corn kernels, thawed
  • 2 (15 ounce) cans black beans, drained
  • salt and pepper to taste

Recipe

    Preparation Time: 30 mins Ready Time: 35 mins

  • bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. cover the pot and remove from heat. let stand for 5 minutes.
  • in a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. add green onions, red pepper, cilantro, corn and beans and toss to coat.
  • fluff the couscous well, breaking up any chunks. add to the bowl with the vegetables and mix well. season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

strawberry-melon summer salad

Ingredients

  • Servings: 6
  • 1 cup lemon yogurt
  • 1 tablespoon honey
  • 1 teaspoon lemon juice
  • 2 cups watermelon balls
  • 2 cups cantaloupe balls
  • 2 cups halved fresh strawberries

Recipe

    Preparation Time: 20 mins Ready Time: 20 mins

  • in a salad bowl, whisk together the lemon yogurt, honey, and lemon juice until smooth, and gently fold in the watermelon balls, cantaloupe balls, and strawberries. toss to coat, and serve.

roasted vegetable medley

Ingredients

  • Servings: 6
  • 2 tablespoons olive oil, divided
  • 1 large yam, peeled and cut into 1 inch pieces
  • 1 large parsnip, peeled and cut into 1 inch pieces
  • 1 cup baby carrots
  • 1 zucchini, cut into 1 inch slices
  • 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
  • 1/2 cup roasted red peppers, cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Recipe

    Preparation Time: 25 mins Cook Time: 1 hr

    Ready Time: 1 hr 55 mins

  • preheat oven to 425 degrees f (220 degrees c). grease 2 baking sheets with 1 tablespoon olive oil.
  • place the yams, parsnips, and carrots the baking sheets. bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. continue baking until all of the vegetables are tender, about 30 minutes more. once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
  • toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. add the roasted vegetables, and toss to mix. serve at room temperature or cold.

Sunday, February 21, 2016

crab cakes chiarello

Ingredients

  • Servings: 18
  • 1 1/2 cups progresso® panko crispy bread crumbs
  • 1 cup mayonnaise or salad dressing
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon finely chopped chives
  • 1 tablespoon lemon juice
  • 2 teaspoons dijon mustard
  • 1/8 teaspoon freshly ground pepper
  • 2 drops red pepper sauce
  • 2 egg yolks
  • 3 (6 ounce) cans lump crabmeat, well drained
  • 1 cup progresso® panko crispy bread crumbs
  • 2 tablespoons butter, melted
  • 1 1/2 teaspoons seafood seasoning

Recipe

    Preparation Time: 35 mins Ready Time: 1 hr 5 mins

  • heat oven to 425 degrees f. in medium bowl, mix 1 1/2 cups bread crumbs, the mayonnaise, parsley, chives, lemon juice, mustard, pepper, pepper sauce and egg yolks. using rubber spatula, gently fold in crabmeat, keeping pieces as large as possible.
  • shape mixture by 1/4 cupfuls into 18 patties, 2 1/2 inches in diameter.
  • in medium bowl, mix remaining ingredients. dip crab cakes into crumb mixture, coating both sides. place in 2 ungreased 15x10-inch pans with sides.
  • bake both pans on separate oven racks 12 to 15 minutes, turning patties once after 6 minutes, until golden brown. serve warm.

Alice Chicken

Ingredients

  • Servings: 4
  • 4 skinless, boneless chicken breast halves
  • 5 fluid ounces worcestershire sauce
  • 8 slices bacon
  • 2 tablespoons butter
  • 8 ounces fresh mushrooms, sliced
  • 1 (8 ounce) package monterey jack cheese, shredded
  • 1 (16 ounce) container honey mustard salad dressing

Recipe

    Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 1 hr 20 mins

  • place chicken in a glass dish or bowl; poke with a fork several times, then pour worcestershire sauce in and turn to coat. cover dish or bowl and refrigerate for about 1 hour.
  • place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, and set aside.
  • heat butter in a small skillet over medium heat. add mushrooms, and saute for about 10 minutes, or until soft; set aside.
  • preheat oven to broil.
  • remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes each side. when chicken is almost finished, top each breast with 2 slices bacon, then cheese. continue to broil until cheese has melted, then remove from oven. serve with mushrooms and salad dressing for topping.

Adrienne's Cucumber Salad

Ingredients

  • Servings: 8
  • 4 cucumbers, thinly sliced
  • 1 small white onion, thinly sliced
  • 1 cup white vinegar
  • 1/2 cup water
  • 3/4 cup white sugar
  • 1 tablespoon dried dill, or to taste

Recipe

  • toss together the cucumbers and onion in a large bowl. combine the vinegar, water and sugar in a saucepan over medium-high heat. bring to a boil, and pour over the cucumber and onions. stir in dill, cover, and refrigerate until cold. this can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

Chicken Fiesta Salad

Ingredients

  • Servings: 4
  • 2 skinless, boneless chicken breast halves
  • 1 (1.27 ounce) packet dry fajita seasoning, divided
  • 1 tablespoon vegetable oil
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (11 ounce) can mexican-style corn
  • 1/2 cup salsa
  • 1 (10 ounce) package mixed salad greens
  • 1 onion, chopped
  • 1 tomato, cut into wedges

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • rub chicken evenly with 1/2 the fajita seasoning. heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
  • in a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. heat over medium heat until warm.
  • prepare the salad by tossing the greens, onion and tomato. top salad with chicken and dress with the bean and corn mixture.

mexican bean salad

Ingredients

  • Servings: 8
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (10 ounce) package frozen corn kernels
  • 1 red onion, chopped
  • 1/2 cup olive oil
  • 1/2 cup red vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lemon juice
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 1 clove crushed garlic
  • 1/4 cup chopped fresh cilantro
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground black pepper
  • 1 dash hot pepper sauce
  • 1/2 teaspoon chili powder

Recipe

    Preparation Time: 15 mins Ready Time: 1 hr 15 mins

  • in a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  • in a small bowl, whisk together olive oil, red vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. season to taste with hot sauce and chili powder.
  • pour olive oil dressing over vegetables; mix well. chill thoroughly, and serve cold.

antipasto salad ii

Ingredients

  • Servings: 10
  • 8 ounces genoa salami, cut into bite-size pieces
  • 8 ounces sopressata or other hard salami, cut into bite-size pieces
  • 8 ounces sharp provolone cheese, cut into bite-size pieces
  • 8 ounces fresh mozzarella cheese, cut into bite-size pieces
  • 2 large tomatoes, cut into bite-size pieces
  • 1 (14 ounce) can artichokes, drained and cut into bite-size pieces
  • 1/2 (12 ounce) jar roasted red peppers, drained and sliced
  • 1/2 cup pitted and coarsely chopped kalamata olives
  • 1/4 cup pitted and chopped green olives
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons red vinegar
  • freshly-ground black pepper, to taste
  • 1/4 cup shredded fresh basil leaves

Recipe

    Preparation Time: 30 mins Ready Time: 30 mins

  • combine the genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
  • mix in the chopped olives. drizzle olive oil over the entire dish, followed by the red vinegar and black pepper. salad can be made ahead of time and refrigerated until serving.
  • tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. mix thoroughly and serve.

Anniversary Chicken I

Ingredients

  • Servings: 6
  • 2 tablespoons vegetable oil
  • 6 skinless, boneless chicken breast halves
  • 1/2 cup teriyaki basting sauce
  • 1/2 cup ranch-style salad dressing
  • 1 cup shredded cheddar cheese
  • 3 green onions, chopped
  • 1/2 (3 ounce) can bacon bits
  • 1 tablespoon chopped fresh parsley, for garnish

Recipe

    Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large skillet, heat oil over medium-high heat. add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
  • place browned chicken breasts in a 9x13 inch baking dish. brush with teriyaki sauce, then spoon on salad dressing. sprinkle with cheese, green onions and bacon bits.
  • bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. garnish with parsley and serve.

Saturday, February 20, 2016

stir fried kale

Ingredients

  • Servings: 6
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup bread crumbs
  • 3 bunches kale - washed, dried, and shredded

Recipe

  • heat oil over medium-high heat in a large frying pan. add onions and garlic; cook and stir until soft.
  • mix in breadcrumbs, and cook and stir until brown.
  • stir in kale, and cook until wilted. serve hot or warm.

black bean and couscous salad

Ingredients

  • Servings: 8
  • 1 cup uncooked couscous
  • 1 1/4 cups chicken broth
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon red vinegar
  • 1/2 teaspoon ground cumin
  • 8 green onions, chopped
  • 1 red bell pepper, seeded and chopped
  • 1/4 cup chopped fresh cilantro
  • 1 cup frozen corn kernels, thawed
  • 2 (15 ounce) cans black beans, drained
  • salt and pepper to taste

Recipe

    Preparation Time: 30 mins Ready Time: 35 mins

  • bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. cover the pot and remove from heat. let stand for 5 minutes.
  • in a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. add green onions, red pepper, cilantro, corn and beans and toss to coat.
  • fluff the couscous well, breaking up any chunks. add to the bowl with the vegetables and mix well. season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

roasted vegetable medley

Ingredients

  • Servings: 6
  • 2 tablespoons olive oil, divided
  • 1 large yam, peeled and cut into 1 inch pieces
  • 1 large parsnip, peeled and cut into 1 inch pieces
  • 1 cup baby carrots
  • 1 zucchini, cut into 1 inch slices
  • 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
  • 1/2 cup roasted red peppers, cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Recipe

    Preparation Time: 25 mins Cook Time: 1 hr

    Ready Time: 1 hr 55 mins

  • preheat oven to 425 degrees f (220 degrees c). grease 2 baking sheets with 1 tablespoon olive oil.
  • place the yams, parsnips, and carrots the baking sheets. bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. continue baking until all of the vegetables are tender, about 30 minutes more. once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
  • toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. add the roasted vegetables, and toss to mix. serve at room temperature or cold.

hot german potato salad iii

Ingredients

  • Servings: 12
  • 9 potatoes, peeled
  • 6 slices bacon
  • 3/4 cup chopped onions
  • 2 tablespoons all-purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons salt
  • 1/2 teaspoon celery seed
  • 1/8 teaspoon ground black pepper
  • 3/4 cup water
  • 1/3 cup distilled white vinegar

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 30 minutes. drain, cool and slice thin.
  • place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside, reserving drippings.
  • saute onions in bacon drippings until they are golden-brown.
  • in a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. add to the sauteed onions and cook and stir until bubbly, then remove from heat. stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. boil and stir for one minute. carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

Cottage Cheese Fluff

Ingredients

  • Servings: 6
  • 3 cups low-fat cottage cheese
  • 2 (0.3 ounce) packages sugar-free lemon flavored jell-o® mix
  • 1 (8 ounce) container lite frozen whipped topping, thawed

Recipe

    Preparation Time: 5 mins Ready Time: 35 mins

  • place the cottage cheese in a food processor and blend until creamy. whisk in the flavored gelatin powder, then fold in the thawed whipped topping. refrigerate until serving.

Slow Cooker Chicken Stroganoff

Ingredients

  • Servings: 4
  • 4 skinless, boneless chicken breast halves - cubed
  • 1/8 cup margarine
  • 1 (.7 ounce) package dry italian-style salad dressing mix
  • 1 (8 ounce) package cream cheese
  • 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

    Preparation Time: 10 mins Cook Time: 5 hrs

    Ready Time: 5 hrs 10 mins

  • put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
  • add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Friday, February 19, 2016

mexican bean salad

Ingredients

  • Servings: 8
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (10 ounce) package frozen corn kernels
  • 1 red onion, chopped
  • 1/2 cup olive oil
  • 1/2 cup red vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lemon juice
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 1 clove crushed garlic
  • 1/4 cup chopped fresh cilantro
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground black pepper
  • 1 dash hot pepper sauce
  • 1/2 teaspoon chili powder

Recipe

    Preparation Time: 15 mins Ready Time: 1 hr 15 mins

  • in a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  • in a small bowl, whisk together olive oil, red vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. season to taste with hot sauce and chili powder.
  • pour olive oil dressing over vegetables; mix well. chill thoroughly, and serve cold.

Adrienne's Cucumber Salad

Ingredients

  • Servings: 8
  • 4 cucumbers, thinly sliced
  • 1 small white onion, thinly sliced
  • 1 cup white vinegar
  • 1/2 cup water
  • 3/4 cup white sugar
  • 1 tablespoon dried dill, or to taste

Recipe

  • toss together the cucumbers and onion in a large bowl. combine the vinegar, water and sugar in a saucepan over medium-high heat. bring to a boil, and pour over the cucumber and onions. stir in dill, cover, and refrigerate until cold. this can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

fabulous spinach salad

Ingredients

  • Servings: 4
  • 1 bunch fresh spinach - torn, washed and dried
  • 10 fresh mushrooms, sliced
  • 1 onion, thinly sliced
  • 4 eggs
  • 4 tomatoes, chopped
  • sea salt to taste
  • 1/3 cup olive oil
  • 1/8 cup rice vinegar

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins

  • place eggs in a saucepan and cover with cold water. bring water to a boil. cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
  • combine the spinach, mushrooms, onion, eggs and tomatoes; toss together and sprinkle with salt.
  • whisk together the oil and vinegar. pour over salad and toss to coat.

Chicken Fiesta Salad

Ingredients

  • Servings: 4
  • 2 skinless, boneless chicken breast halves
  • 1 (1.27 ounce) packet dry fajita seasoning, divided
  • 1 tablespoon vegetable oil
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (11 ounce) can mexican-style corn
  • 1/2 cup salsa
  • 1 (10 ounce) package mixed salad greens
  • 1 onion, chopped
  • 1 tomato, cut into wedges

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • rub chicken evenly with 1/2 the fajita seasoning. heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
  • in a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. heat over medium heat until warm.
  • prepare the salad by tossing the greens, onion and tomato. top salad with chicken and dress with the bean and corn mixture.

German-style Beet Salad

Ingredients

  • Servings: 6
  • 2 bunches beets
  • 2 tablespoons water
  • 1/4 cup white vinegar
  • 2 tablespoons caraway seeds
  • 1 teaspoon white sugar
  • 2 tablespoons minced onion
  • 1 teaspoon prepared horseradish
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 5 tablespoons vegetable oil

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 2 hrs 30 mins

  • wash beets and trim off greens. bring a medium pot of salted water to a boil, add beets and cook, covered, until beets are tender. remove from heat, drain, and peel and slice when cool.
  • in a large bowl, whisk together the water, vinegar, caraway seeds, sugar, onion, horseradish, cloves, salt, pepper and oil. add beets and toss to coat. let stand for several hours, stirring occasionally. serve at room temperature or chilled, as desired.

Anniversary Chicken I

Ingredients

  • Servings: 6
  • 2 tablespoons vegetable oil
  • 6 skinless, boneless chicken breast halves
  • 1/2 cup teriyaki basting sauce
  • 1/2 cup ranch-style salad dressing
  • 1 cup shredded cheddar cheese
  • 3 green onions, chopped
  • 1/2 (3 ounce) can bacon bits
  • 1 tablespoon chopped fresh parsley, for garnish

Recipe

    Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large skillet, heat oil over medium-high heat. add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
  • place browned chicken breasts in a 9x13 inch baking dish. brush with teriyaki sauce, then spoon on salad dressing. sprinkle with cheese, green onions and bacon bits.
  • bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. garnish with parsley and serve.

Thursday, February 18, 2016

the best meatloaf

Ingredients

  • Servings: 6
  • 1 1/2 pounds ground beef
  • 1 1/4 teaspoons salt
  • 1 egg
  • 1 dash ground black pepper
  • 1 cup soft bread crumbs
  • 1/2 cup milk
  • 1/3 cup steak sauce, (e.g. heinz 57)
  • 1 onion, chopped
  • 1/2 cup diced green bell pepper

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 15 mins

  • preheat oven to 350 degrees f (175 degrees c). lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
  • in a mixing bowl, combine the ground beef, salt, egg, black pepper and bread crumbs. pour in the milk, 3 tablespoons of the steak sauce, onion and green bell pepper.
  • place the mixture into the prepared loaf pan and shape into a loaf. brush the top with the remaining steak sauce.
  • bake in the preheated oven for 1 hour or until done. allow to stand 5 minutes before slicing.

stir fried kale

Ingredients

  • Servings: 6
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup bread crumbs
  • 3 bunches kale - washed, dried, and shredded

Recipe

  • heat oil over medium-high heat in a large frying pan. add onions and garlic; cook and stir until soft.
  • mix in breadcrumbs, and cook and stir until brown.
  • stir in kale, and cook until wilted. serve hot or warm.

Slow Cooker Chicken Stroganoff

Ingredients

  • Servings: 4
  • 4 skinless, boneless chicken breast halves - cubed
  • 1/8 cup margarine
  • 1 (.7 ounce) package dry italian-style salad dressing mix
  • 1 (8 ounce) package cream cheese
  • 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

    Preparation Time: 10 mins Cook Time: 5 hrs

    Ready Time: 5 hrs 10 mins

  • put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
  • add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Tuna Macaroni Salad

Ingredients

  • Servings: 6
  • 16 ounces macaroni
  • 2 (6 ounce) cans tuna, drained
  • 1 (15 ounce) can peas, drained
  • 1 (15 ounce) can carrots, drained
  • 1 (1 ounce) package dry ranch-style dressing mix
  • 1 cup mayonnaise
  • 1/2 cup milk
  • salt and pepper to taste

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 45 mins

  • in a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  • in a large bowl, combine pasta, tuna, peas and carrots.
  • whisk together the salad dressing mix, mayonnaise and milk. stir into pasta mixture. cover and refrigerate until chilled.

greek pasta salad i

Ingredients

  • Servings: 4
  • 1/2 cup olive oil
  • 1/2 cup red vinegar
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 3/4 teaspoon ground black pepper
  • 3/4 teaspoon white sugar
  • 2 1/2 cups cooked elbow macaroni
  • 3 cups fresh sliced mushrooms
  • 15 cherry tomatoes, halved
  • 1 cup sliced red bell peppers
  • 3/4 cup crumbled feta cheese
  • 1/2 cup chopped green onions
  • 1 (4 ounce) can whole black olives
  • 3/4 cup sliced pepperoni sausage, cut into strips

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs 25 mins

  • in a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. toss until evenly coated. cover, and chill 2 hours or overnight.

Green Goddess Chive Dressing

Ingredients

  • Servings: 1
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/3 cup chopped fresh chives
  • 1 chopped green onion
  • 1 clove garlic, peeled
  • 1 tablespoon tarragon vinegar
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon white sugar
  • 1 teaspoon worcestershire sauce

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins

  • in a blender or food processor, combine mayonnaise, sour cream, chives, green onion, garlic, vinegar, tarragon, sugar and worcestershire sauce and blend until smooth. season to taste with salt and pepper. cover and refrigerate until serving. it will keep up to three days in the refrigerator.

Wednesday, February 17, 2016

Pear Salad Ii

Ingredients

  • Servings: 6
  • 1 (16 ounce) can pear halves, drained
  • 1/4 cup mayonnaise
  • 1/4 cup shredded cheddar cheese
  • 6 maraschino cherries

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • place the pear halves on a plate cut side up. place a spoonful of mayonnaise into the pit of each one. sprinkle cheddar cheese over the top of the mayonnaise. top each one with a whole cherry.

The Really Good Salad Recipe With Pieces Of Fruit

Ingredients

  • Servings: 8
  • 1 cup slivered almonds
  • 1/2 cup white sugar
  • 1/2 cup olive oil
  • 1/4 cup distilled white vinegar
  • 2 tablespoons white sugar
  • salt and pepper to taste
  • 1/2 head iceberg lettuce - rinsed, dried, and chopped
  • 1/2 head leaf lettuce - rinsed, dried, and chopped
  • 1 cup chopped celery
  • 1/4 cup chopped fresh chives
  • 1/2 cup dried, sweetened cranberries
  • 1/2 cup mandarin orange segments, drained
  • 1/2 cup sliced fresh peaches
  • 1/2 cup diced mango
  • 1/2 cup chopped fresh strawberries

Recipe

    Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins

  • in a skillet over medium heat, cook and stir the almonds and 1/2 cup sugar 5 minutes, or until almonds are well-coated and lightly browned.
  • in a bowl, mix the olive oil, vinegar, 2 tablespoons sugar, salt, and pepper. set aside.
  • in a large bowl, gently mix the almonds, iceberg lettuce, leaf lettuce, celery, chives, cranberries, mandarin orange, peaches, mango, and strawberries. serve with desired amount of the oil and vinegar dressing.

corn tomato salad

Ingredients

  • Servings: 8
  • 6 ears corn, husked and cleaned
  • 1 red bell pepper, seeded and diced
  • 1/2 red onion, diced
  • 1 medium tomato, diced
  • 1/3 cup extra virgin olive oil
  • 1/3 cup balsamic vinegar
  • 1 tablespoon minced garlic
  • ground black pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 40 mins

  • place the corn in a large pot with enough water to cover, and bring to a boil. cook 5 minutes, until kernels are tender but crisp. drain, cool slightly, and use a knife to scrape kernels from the cobs.
  • in a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. season with pepper. chill 15 minutes before serving.

black bean and couscous salad

Ingredients

  • Servings: 8
  • 1 cup uncooked couscous
  • 1 1/4 cups chicken broth
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon red vinegar
  • 1/2 teaspoon ground cumin
  • 8 green onions, chopped
  • 1 red bell pepper, seeded and chopped
  • 1/4 cup chopped fresh cilantro
  • 1 cup frozen corn kernels, thawed
  • 2 (15 ounce) cans black beans, drained
  • salt and pepper to taste

Recipe

    Preparation Time: 30 mins Ready Time: 35 mins

  • bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. cover the pot and remove from heat. let stand for 5 minutes.
  • in a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. add green onions, red pepper, cilantro, corn and beans and toss to coat.
  • fluff the couscous well, breaking up any chunks. add to the bowl with the vegetables and mix well. season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Aunt Dorothy's Marinated Carrot Salad

Ingredients

  • Servings: 12
  • 2 pounds carrots, peeled and sliced into rounds
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 cup white sugar
  • 1 cup vegetable oil
  • 3/4 cup white vinegar
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon mustard powder
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1 large onion, chopped

Recipe

    Cook Time: 35 mins Ready Time: 35 mins

  • place the carrots in a large pot and fill with enough water to cover. bring to a boil and cook until carrots are tender. do not over cook, the carrots should be firm but easy to bite into. drain and rinse under cold water to stop the cooking.
  • in the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. blend for about 3 minutes or until creamy.
  • in a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. toss with the dressing, cover and refrigerate overnight. the longer this salad is allowed to sit, the better it is.

beef enchiladas ii

Ingredients

  • Servings: 10
  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 1 (1.5 ounce) package dry enchilada sauce mix
  • 10 (10 inch) flour tortillas
  • 2 cups shredded cheddar cheese
  • 1 (2.25 ounce) can sliced black olives, drained

Recipe

    Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). in a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
  • prepare the enchilada sauce according to package directions. pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish.
  • on each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of cheddar cheese, reserving at least 1/2 cup of cheese. then tightly roll the tortillas and place seam side down in the baking dish.
  • pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
  • bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.

Green Goddess Chive Dressing

Ingredients

  • Servings: 1
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/3 cup chopped fresh chives
  • 1 chopped green onion
  • 1 clove garlic, peeled
  • 1 tablespoon tarragon vinegar
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon white sugar
  • 1 teaspoon worcestershire sauce

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins

  • in a blender or food processor, combine mayonnaise, sour cream, chives, green onion, garlic, vinegar, tarragon, sugar and worcestershire sauce and blend until smooth. season to taste with salt and pepper. cover and refrigerate until serving. it will keep up to three days in the refrigerator.

Tuesday, February 16, 2016

Old Fashioned Potato Salad

Ingredients

  • Servings: 8
  • 5 potatoes
  • 3 eggs
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup sweet pickle relish
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon celery salt
  • 1 tablespoon prepared mustard
  • ground black pepper to taste
  • 1/4 cup mayonnaise

Recipe

    Preparation Time: 45 mins Cook Time: 15 mins Ready Time: 1 hr

  • bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain, cool, peel and chop.
  • place eggs in a saucepan and cover with cold water. bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
  • in a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. mix together well and refrigerate until chilled.

Butterscotch Fruit Salad

Ingredients

  • Servings: 8
  • 4 large apples, diced
  • 1 (3.4 ounce) package butterscotch instant pudding mix
  • 1 cup dry roasted peanuts
  • 1 (15.25 ounce) can crushed pineapple, in juice
  • 1 (16 ounce) package frozen non-dairy whipped topping, thawed

Recipe

    Preparation Time: 10 mins Ready Time: 8 hrs 10 mins

  • toss the diced apples with the packet of pudding mix and peanuts until well combined. stir in the pineapple and whipped topping. cover and refrigerate overnight.