Now We're Cookin'

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

Month: November 2006 (Page 4 of 6)

Sausage and Vegetable Soup

November 5, 2006 / / 0 Comments

Recipe Source: Ken Meaux

Prep/Cooking Time: 1 hour

Ingredients:

1 can 14 1/2 oz can of chicken broth
1 can 14 1/2 oz beef broth
1 can 14 1/2 oz Italian stewed tomatoes
2 cups hash browns potatoes
1 package 16 oz soup vegetables frozen, or any brand
8 ounces smoked sausage sliced
salt and pepper to taste
1 tsp sugar

Directions:

Combine broths and undrained tomatoes in a large sauce pan and bring to boil. Stir in soup vegetables, sausage, and salt and pepper. Bring to a boil again. Reduce heat and simmer for 20 minutes untill vegetables are almost done. Add hash browns and simmer untill soft.

Season to taste and ladle in bowls and sprinkle with a little parmesan cheese. If you want it a little thinner add more liquid. Recommended Sides serve with corn bread or french bread.

Cajun Flair Grilled Chicken Soup

November 5, 2006 / / 0 Comments

Recipe Source: Kip Alexandre’ Faulk

Prep/Cooking Time: 1 hour, 10 minutes

Ingredients:

1 large onion (diced)
2 cloves garlic (minced)
1 can Rotel tomatoes w/ Chiles (Mexican Syle if possible)
1 can diced tomatoes
1 can tomato sauce
1 package taco seasoning mix (I like Old El Paso)
1 can kidney beans (w/ liquid)
1 can pinto beans (w/ liquid)
1 cans or 2 black beans (w/ liquid)
1 can whole kernel corn
1 package Hidden Valley Ranch dry mix
4 ounces lime juice
1 can water
3 boneless chicken breasts
chili powder
salt
cayenne pepper

Directions:

Sautee’ diced onions over a medium heat for about 10 minutes (until wilted). Add 1 can of diced onions and 1 can Rotel tomatoes w/Chiles.

Allow these to cook for about a minute, constantly stirring to prevent sticking. Now add a can of tomato sauce (keep the can to use later to measure water). Allow this mixture to sit for a minute or so, and then add all of your other canned ingredients. Once all the canned ingredients are added, mix the taco seasoning mix and 1 cup of water inside the empty tomato sauce can. Pour this mixture into the pot.

Next, in a bowl, wisk the Hidden Valley Ranch dry mix into the lime juice (the mixture will probably have a few clumps in it; this is ok.)

Now add that mixture to the main pot as well and stir everything together.

In a skillet, or grill, grill 3 chicken breats until they are nearly cooked. *Do not cook them thoroughly as they will dry up and not absorb any liquid.* Next, cube the chicken breasts into 1/4 inch cubes. Add the chicken to the main pot and cook for one hour.

Enjoy!

Recommended Sides: This would go well with cornbread, or as a complement to any main entree’.

Basic Classic Cornbread

November 5, 2006 / / 0 Comments

Recipe Source: S. Le Maire

Prep/Cooking Time: 45 minutes

Ingredients:

1 cup flour
1 cup yellow corn meal
1/2 tsp salt
1/2 cup sugar
4 tsp baking powder
2 eggs
1/3 cup oil
1 cup milk
1/2 can cream corn (optional)

Directions:

In a medium glass bowl, combine all the dry ingredients; then add the eggs, oil and milk. Stir to blend all ingredients. Do not overbeat.

Pour into a greased 10 inch iron skillet or pan. Bake at 425 degrees for 25 minutes.

Old Time Corn Fritters

November 5, 2006 / / 0 Comments

Recipe Source: cooks.com / anonymous submission

Ingredients:

3 eggs, beaten
2 cups crushed corn
2 tbsp. milk
1 tsp. baking powder
1 tbsp. melted butter
1/2 tsp. salt
1/2 tsp. pepper
1 1/4 c. flour, approx
Oil for deep frying

Directions:

Mix together corn, beaten eggs, milk, melted butter, baking powder, salt and pepper, adding just enough flour to hold fritters together. Drop by tablespoons in hot oil and cook 3-5 minutes. Drain on paper towels.

Serve fritters warm with maple syrup.

Serves 6.

Old Fashioned Johnny Cakes

November 5, 2006 / / 0 Comments

Recipe Source: cooks.com / anonymous submission

Ingredients:

1 egg
2 c. white or yellow cornmeal
1 tsp. salt
1 1/4 to 1 1/2 c. milk

Directions:

Beat 1 egg. Stir in 2 cups white or yellow corn meal, 1 teaspoon salt, 1 1/4 to 1 1/2 cups milk (to make batter thick). Drop spoonfuls of batter onto a well-greased hot griddle and fry to a golden brown on each side. Stir batter occasionally to keep well mixed. Serve hot with butter.

Makes 12 Johnny cakes.

Recipe Background:

Also known as: Johnnycakes, jonnycake, ashcake, battercake, corn cake, cornpone, hoecake, hoe cake, journey cake, mush bread, pone, Shawnee cake, jonakin, and jonikin. These are all regional names for cornmeal flatbread. The name, exact type of batter and cooking method varies from region to region. They may be cooked over the ashes of a campfire, on hot stones, on a griddle, in a cast iron pan, or in the oven.

The original New England Johnnycake was a dry flat bread made with corn meal, salt and water, and baked on hot stones. Native Americans showed the Pilgrims how to cook with corn (maize) and most likely taught them how to make johnnycakes.

The origin of the name is in dispute, possibly a corruption of Shawnee cake (from the Shawnee Indians) or ‘journey cake’ because it was easily prepared by travelers, or possibly based on some long forgotten Indian word by way of ‘jonakin’ or ‘jonikin.’

Also popular in the Atlantic Midland and Southern States in the United States, versions (made with other types of whole meal other than corn) are also found in the West Indies and Australia. Modern version are frequently made with eggs, oil, and baking powder for leavening.

There’s also an old English fairytale involving a foolish Johnny-Cake and a hungry fox.

Chicken Wild Rice Casserole

November 5, 2006 / / 0 Comments

Recipe Source: Chris Reynolds / recipezaar.com

Prep/Cooking Time: 1½ hours 20 min prep

Ingredients:

2 tablespoons butter
1 large onion, diced
1 cup celery, diced
2 garlic cloves, minced
2 (10 1/2 ounce) cans chicken broth
1 1/2 cups wild rice, cooked
2 cups chicken breasts, cooked and diced
1 cup sour cream
1 cup cheddar cheese, shredded

Directions:

Cook wild rice in the chicken broth until liquid is absorbed. While rice is cooking, melt the butter in a pan and saute the onion, garlic, and celery until tender.

Mix rice with sour cream, soup, celery, onion, garlic, and chicken.

Pour chicken mixture into a 9×13″ baking dish and heat for 45 minutes to 1 hour.

Remove from oven and sprinkle with the cheese. Return to oven, if desired, for 5-10 minutes to melt the cheese.

Makes 10 servings.

Cranberry Chicken

November 5, 2006 / / 0 Comments

Recipe Source: Corwynn Darkholme / Allrecipes.com

Ingredients:

2 1/2 pounds cut up chicken pieces
salt and pepper to taste
1 (8 ounce) can jellied cranberry sauce
1/4 cup corn syrup
2 tablespoons lemon juice
2 tablespoons melted butter
1/2 teaspoon dried rosemary, crushed

Directions:

Heat grill to medium. Rinse chicken and pat dry. Season with salt and pepper to taste.

To Make Sauce:

In a medium bowl combine the cranberry sauce, corn syrup, lemon juice, butter/margarine and rosemary. Mix well. Set aside.

Grill chicken pieces, bone side up, on uncovered grill over medium hot coals for 20 minutes. Turn chicken and grill for another 20 to 30 minutes or until tender and juices run clear, brushing often with the sauce during the last 15 minutes of cooking.

Bubba’s Beer Bread

November 5, 2006 / / 0 Comments

Recipe Source: Mark / allrecipes.com

Prep/Cooking Time: 1 hour 15 minutes

Ingredients:

3 cups self-rising flour
3 tablespoons white sugar
1 teaspoon onion powder
1 teaspoon dried dill, or to taste
1 teaspoon salt
1 (12 fluid ounce) can beer, room temperature
4 ounces cubed cheddar cheese, or to taste

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 or 10 inch cast iron skillet.

In a large bowl, stir together the self-rising flour, sugar, onion powder, dill weed and salt. Pour in the beer, and stir until all of the dry is incorporated. Stir as lightly as possible so as not to deflate the beer. Fold in cheese cubes.

Bake for 45 to 60 minutes, or until the top springs back when lightly touched. The bread should rise way above the edge of the pan.

Italian Meatballs

November 5, 2006 / / 0 Comments

Recipe Source: Jo Ann / allrecipes.com

Prep/Cooking Time: 5 Hrs 15 Min

Ingredients:

3 pounds lean ground beef
5 tablespoons ground oregano
5 tablespoons dried parsley, crushed
1 clove garlic, chopped
1 (1 ounce) package dry onion soup mix
2 cups Italian-style dry bread crumbs
3 (28 ounce) jars spaghetti sauce

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10×15 inch jelly-roll pan.

In a large mixing bowl, combine ground beef, oregano, parsley and garlic. Mix in onion soup mix and seasoned bread crumbs. Mix thoroughly.

Using a 1 ounce scoop, scoop and shape the meat mixture into balls. Place in the prepared pan and bake in a preheated oven for 1 hour or until meatballs are browned and cooked through.

In a large pot over high heat, bring the spaghetti sauce to a boil and add cooked meatballs. Reduce heat and simmer for 4 hours.

Big Cheeseburger Pizza

November 5, 2006 / / 0 Comments

Recipe Source: Liagiba / allrecipes.com

Prep/Cooking Time: 45 minutes

Ingredients:

1/2 pound ground beef
1 onion, chopped
1 cup thousand island salad dressing, or to taste
1 (12 inch) pre-baked pizza crust
1/2 teaspoon seasoning salt, or to taste
1 cup shredded American cheese
2 cups shredded lettuce
1 tomato, chopped
2 dill pickle slices

Directions:

Place the ground beef and onion in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Season with seasoning salt, drain off grease, and set aside.

Preheat the oven to 450 degrees F (230 degrees C). Spread salad dressing on the pizza crust. Top with a layer of ground beef and onion. Sprinkle shredded cheese over the top.

Bake for 8 to 10 minutes in the preheated oven, until cheese is melted. Allow pizza to cool for about 5 minutes, then slice into wedges and top with lettuce tomato and pickles, if desired.

« Older posts Newer posts »

Menu

Cooking videos that I love

© 2024 Now We're Cookin'

Theme by Anders Noren — Up ↑