Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Month: February 2006 (Page 2 of 5)


Recipe Source:

Prep/Cooking Time: 1 hour 4 minutes / 1 hr prep


1 lb fat-free boneless sirloin steaks, cubed
1 (10 oz) can pineapple chunks
1 garlic clove, crushed
3/4 teaspoon ground ginger
1/4 cup soy sauce
1/2 cup pineapple syrup


Drain pineapple and reserve juice.

Blend in large bowl the garlic, ginger, soy sauce and pineapple syrup.

Add meat cubes (which are cut 3/4″) and stir well.

Let marinate one hour.

Thread meat cubes and pineapple chunks on 8 four inch skewers.

Put under broiler until desired length of time, or broil over glowing coals.

Press a stuffed olive on the tip of each skewer if desired.

Sprinkle with monosodium glutamate and serve hot.

Note from Nicki:

I highly recommend leaving out the MSG!

Tailgate Chicken Teriyaki

Recipe Source: FoodFit


2/3 cup soy sauce
1/4 cup mirin (rice wine)
1/4 cup rice vinegar
1/4 cup sugar
1 tablespoon freshly grated ginger
2/3 cup beer
6 skinless, boneless chicken breasts, 4 to 6 ounces each


For the teriyaki marinade, combine the soy sauce, mirin, vinegar, sugar, ginger and beer in a small saucepan. Cook over high heat until the mixture reduces by half. Let cool.

Place the chicken and teriyaki marinade in a plastic bag and seal tight. Place the bag in a cooler with ice packs and let the chicken marinate on the way to the game.

When you get to the parking lot, preheat a portable grill.

Grill the chicken on each side until it is cooked through, about 4 to 6 minutes per side.

Southern Dressing

Recipe Source: Down Home Soul Food Cooking Blog


2 large onions, diced
6-8 c. cornbread, crumbled
6 large biscuits, crumbled
1 c. sweet milk
6 eggs, beaten
1 stick butter, melted
1 T. sage, or to taste
1 T. poultry seasoning, or to taste
4 cans chicken broth
salt and pepper to taste


Preheat oven to 400 degrees. Mix crumbled cornbread and biscuits with sage, poultry seasoning, salt, pepper and onions. This can be done several hours before cooking to allow to dry out and let flavors meld together (you can even do this the day before for even better results). Beat eggs and mix with milk, melted butter and chicken broth.

Pour liquid mixture over bread mixture and mix well. Dressing batter should be very moist, almost soupy. Add more chicken broth as needed to achieve the right consistency.

Spray baking pans with non-stick cooking spray. Pour raw dressing into baking pans and bake until golden brown.

Spaghetti with Cincinnati-Style Marinara

Recipe Source: Better Homes and Gardens

Prep/Cooking Time: Start to Finish: 30 minutes


12 ounces dried spaghetti
1 pound ground beef
1 cup chopped onion
1 to 2 tablespoons chili powder
1/4 teaspoon ground cinnamon
1 15-ounce can red kidney beans, rinsed and drained
1 14-ounce jar marinara sauce
1/2 cup water
1 cup shredded cheddar cheese (4 ounces)


Cook spaghetti according to package directions. Meanwhile, in a large skillet cook beef and onion until meat is brown and onion is tender. Drain off fat. Stir chili powder and cinnamon into meat mixture; cook and stir for 2 minutes.

Add kidney beans, marinara sauce, and the water. Cook over medium heat until boiling, stirring occasionally.

Place hot cooked spaghetti in a large serving bowl. Spoon sauce over spaghetti; sprinkle with cheddar cheese. Makes 6 servings.

Spicy Cheddar Soup

Recipe Source:


2 Tbs (30 ml) butter
1 medium onion, finely chopped
1 medium potato, peeled and grated
2 cups (500 ml) chicken or vegetable stock
2 cups (500 ml) milk
1 cup (250 ml) grated sharp Cheddar cheese
Salt and freshly ground pepper to taste
Cayenne pepper to taste


Melt the butter in a saucepan over moderate heat and saute the onion until tender but not brown, about 5 minutes. Add the grated potato, stock, and milk and bring to a boil, stirring occasionally. Simmer until the potato has cooked and dissolved into the mixture, 5 to 10 minutes. Add the cheese, salt, pepper, and cayenne. Stir until the cheese is melted.

Serves 4 to 6.

Three Cheese Garlic Scalloped Potatoes

Recipe Source:

Prep/Cooking Time: Prep Time: 10 Minutes / Cook Time: 1 Hour


1 1/2 pounds Yukon Gold potatoes, thinly sliced
2 tablespoons butter, divided
1 pint heavy cream
2 cloves garlic, thinly sliced
salt and pepper to taste
2 cups shredded Cheddar cheese
4 slices provolone cheese
1/2 cup grated Parmesan or Romano cheese


Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.

Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.

Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

Milk Chocolate-Peanut Butter Sandwich Cookies

Recipe Source: unknown


1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse kosher salt
1/2 cup plus 1/3 cup powdered sugar
1/2 cup plus 1 tablespoon (packed) dark brown sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 large egg
1 1/3 cups (about 8 ounces) milk chocolate chips

3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1/4 cup creamy peanut butter
2 tablespoons powdered sugar
1/4 teaspoon coarse kosher salt
6 tablespoons whipping cream


Preheat oven to 350°F. Whisk first 4 ingredients in medium bowl. Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.

Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla extract, then egg. Add dry ingredients; mix just until blended. Stir in milk chocolate chips.

Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart. Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.

Place chocolate, peanut butter, powdered sugar, and kosher salt in medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.

Spread about 1 rounded teaspoonful chocolate-peanut butter filling on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining filling and cookies. (Cookie sandwiches can be made 1 day ahead. Store in airtight container at room temperature.)

Makes about 2 1/2 dozen sandwich cookies.

Hamburger Soup (aka Spicy Potato Soup)

Recipe Source: Down Home Soul Food Cooking Blog


1 lb ground beef
4 Cups cubed, peeled potatoes (6 – 7)
1 Small onion, chopped
3 Cans (8-oz each) Tomato sauce
4 Cups water
1 teaspoon salt
1 teaspoon pepper
2 teaspoons hot pepper sauce (Texas Pete)
1 Small can whole kernel yellow corn
1 Cup frozen cut green beans – OPTIONAL


In a large kettle, brown ground beef and drain.

Add potatoes, onion, and tomato sauce.

Stir in water, salt, pepper, hot pepper sauce, corn and green beans.

Bring to a boil.

Reduce heat and simmer for 1 hour or until potatoes are tender and the soup has thickened.

Stir-Fried Chicken Teriyaki

Recipe Source:

Prep/Cooking Time: 50 minutes / 25 mins prep


1/3 cup vegetable oil
1/3 cup soy sauce
2 tablespoons light molasses
2 garlic cloves, minced
2 teaspoons ground ginger
2 teaspoons dry mustard
5 boneless skinless chicken breasts, cut into strips
1 1/2 cups frozen snow peas, thawed
1/2 cup canned sliced bamboo shoots, drained
4 green onions, sliced
freshly cooked rice


Combine first 6 ingredients in medium bowl. Add chicken to marinade and stir to coat. Refrigerate at least 1 hour (can be prepared 1 day ahead).

Drain chicken, reserving marinade. Heat half of reserved marinade in a wok or heavy large skillet over med.high heat (discard remaining marinade). Add chicken and stir-fry 4 minutes. Add snow peas and bamboo shoots and stir-fry for 1 minute. Add green onions and stir-fry until chicken is cooked through, about 1 minute. Serve with rice.


Cooking and prep. times do not include refrigeration time.

Lemon Drop Ice Cream

Recipe Source: Better Homes and Gardens

Prep/Cooking Time: Prep: 45 minutes


4 cups whipping cream and/or half-and-half or light cream
1-1/2 cups sugar
1/2 teaspoon finely shredded lemon peel
1/3 cup lemon juice
1 teaspoon vanilla
1 ounce (1/2 cup) crushed lemon-flavor hard candies


Stir together whipping cream and/or half-and-half or light cream, sugar, lemon peel, lemon juice, and vanilla in a large bowl.

Freeze in a 2- to 3-quart ice cream freezer according to manufacturer’s directions. Remove the dasher and stir in crushed candy.

Makes 1-1/2 quarts.

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