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!

Author: Nicki (Page 35 of 37)

Chocolate Gravy

January 21, 2006 / / 0 Comments

Recipe Source: Weird Alabama magazine

Ingredients:

1 cup granulated sugar
1 tablespoon self-rising flour
1 tablespoon cocoa
1-1/4 cups water
1 tablespoon butter

Directions:

In a medium saucepan, combine dry ingredients. Add water and stir. Bring to a boil over medium heat, stirring occasionally — remember to stir down the side and bottom of the saucepan.

The gravy will become thick, at this point remove from heat and add the butter.

Serve warm over biscuits.

Tip if not serving right away: As with any gravy, place plastic wrap over the top of gravy. Make sure that it makes contact and you won’t find the skin that will appear if air touches it.

Super Iced Chocolate Cappuccino

January 21, 2006 / / 0 Comments

Recipe Source: Hershey’s website

Ingredients:

2/3 cup chocolate syrup, chilled
2 cups cold coffee
2 cups vanilla ice cream
whipped cream (optional)
ground cinnamon (optional)

Directions:

In blender container, place syrup and coffee; blend on high speed. Add ice cream; cover and blend until smooth.

Serve immediately over ice; top with whipped cream and ground cinnamon, if desired.

About six 6-ounce servings.

Punch Bowl Version: Prepare as directed in blender; pour into punch bowl. Immediately repeat, making 2 additional batches and pouring into punch bowl; stir in tray of ice cubes. Serve immediately as above, stirring frequently. (NOTE: A whole bottle of chocolate syrup is needed to make this version!)

About eighteen 6-ounce servings.

Nicki’s Marinade

January 21, 2006 / / 0 Comments

Recipe Source: me 🙂

Prep/Cooking Time: 5 minutes

Ingredients:

1/2 cup Heinz 57
1/2 cup honey (or to taste)
1 Tbsp soy sauce or Worcestershire Sauce
Pepper to taste
Garlic to taste
Chilli powder to taste

Directions:

Note: this marinade varies every time I make/use it, due mainly to WHAT I’m marinating and how much of it, so feel free to experiment!

Mix all ingredients. Marinate for over 1 hour, up to 24 hours. (Be careful on the marinating length if you use liberal amounts of pepper(s)!)

Halloween Sparkle Punch

January 21, 2006 / / 0 Comments

Recipe Source: Kraft Foods website (Halloween section)

Prep/Cooking Time: prep: 10 mins / total: 3 hours 10 mins

Ingredients:

2/3 cup Orange Flavor Drink Mix (i.e. TANG)
1 qt. (4 cups) cold water
2 cups cold ginger ale
1 pt. (2 cups) blackberry sherbet

Directions:

Place drink mix in punch bowl or large plastic or glass pitcher. Add water; stir until drink mix is dissolved. Refrigerate several hours or until chilled.

Stir in ginger ale when ready to serve.

Place 1/4 cup sherbet in each punch cup. Pour drink mix over sherbet.

Makes 8 servings, 1 cup each.

Suggestion: Substitute orange or green sherbet for the blackberry sherbet for alternate “looks” and flavors.

Lemon Mulled Cider

January 21, 2006 / / 0 Comments

Recipe Source: Kraft Foods website

Prep/Cooking Time: prep: 5 mins / total: 20 mins

Ingredients:

1 tub instant Lemonade Flavor Soft Drink Mix (i.e. Crystal Light)
1 gal. (4 qt.) apple cider
4 cinnamon sticks
2 tsp. whole cloves
1/2 tsp. ground nutmeg

Directions:

Place all ingredients in large saucepan. Cook on low heat 20 minutes or until thoroughly heated, stirring occasionally. (Do not boil.)

Remove cinnamon sticks and cloves; discard. Serve warm.

Serve with additional cinnamon sticks if desired.

Makes 16 (1-cup) servings.

Zesty 57 Marinade

January 21, 2006 / / 0 Comments

Recipe Source: Heinz 57 website

Ingredients:

1/2 cup Heinz 57 Sauce
1/4 cup Worcestershire sauce
1/2 to 1 teaspoon ground black pepper

Directions:

Combine ingredients. Marinate chicken, beef or pork for 1 to 24 hours. Brush chicken or meat with any remaining marinade while grilling.

Makes about 3/4 cup — enough for 4 chicken breasts or pork chops, or 1 flank steak.

Cajun Fried Rice

January 21, 2006 / / 0 Comments

Recipe Source: Tabasco Website

Ingredients:

1-1/2 Tbsp soy sauce
2 tsp toasted sesame oil, divided
2 large cloves garlic, minced
2 tsp minced gingerroot
3 tsp Tabasco Pepper Sauce, divided
1/2 pound peeled crawfish tails or shrimp
3 eggs
1-1/4 tsp salt, divided
3 Tbsp peanut oil, divided
1 small onion, quartered and thinly sliced
3 cups cold cooked rice
1-1/2 cups bean sprouts
3/4 cup frozen green peas
Black pepper to taste

Directions:

In small bowl, combine soy sauce, 1 tsp sesame oil, garlic, ginger, and 2 tsp Tabasco sauce; mix well, stir in crawfish and set aside.

In another bowl, beat eggs with 1/4 tsp salt, remaining 1 tsp sesame oil and 1 tsp Tabasco sauce.

Heat wok or large skillet until hot; add 1 Tbsp oil and when hot, add crawfish mixture. Stir-fry 3 to 4 minutes or until crawfish are done. Remove from wok and set aside. Add another Tbsp oil to wok and, when hot, add onion; stir-fry 1 to 2 minutes and remove.

Heat remaining 1 Tbsp oil in wok; add egg mixture; stir-fry 1 minute or until done. Add cold rice and stir-fry 3 to 4 minutes. Add crawfish, onion, bean sprouts, peas, remaining 3/4 tsp salt and pepper, cook 2 minutes longer. Serve immediately.

Makes: 6 servings.

Chili Tortilla Bake

January 21, 2006 / / 0 Comments

Recipe Source: Mom

Ingredients:

1 pound ground beef
1 teaspoon (california style if available) garlic salt
2 cans (8 oz.) tomato sauce
1/2 teaspoon oregano leaves
1 can (14 1/2 oz.) black beans, drained and rinsed
6 (8-inch) flour tortillas, divided
1 can (8 3/4 oz.) whole kernel corn, undrained
2 cups shredded cheddar cheese, divided
1 can (4 1/2 oz.) chopped green chilies, undrained
2 tablespoons chili powder
2 tablespoons california style minced onion
1 teaspoon ground cumin

Directions:

Preheat oven to 350° F. In a large skillet, brown ground beet over medium-high heat; drain. Add tomato sauce, beans, corn and green chilies.

Stir in next five (5) seasonings. Bring to a boil and reduce heat. Simmer, uncovered, 15 minutes.

In a 2-quart baking dish, coated with cooking spray, place 3 flour tortillas to cover bottom. Overlap as needed. Layer with half of chili mixture and half of cheese. Top with remaining tortillas, meat mixture and cheese.

Bake 30 minutes.

Serves 8.

Hearty Breakfast Skillet

January 21, 2006 / / 0 Comments

Recipe Source: Velveeta package

Prep/Cooking Time: Prep: 10 minutes / Cook: 12 minutes

Ingredients:

1/2 lb. (8 oz.) bulk pork sausage
6 eggs
2 cups frozen shredded hash brown potatoes
2 Tbsp. water
1 can (10 oz.) diced tomatoes and green chilies, drained (i.e. Rotel)
1/2 lb. (8 oz.) Velveeta, cut up

Directions:

Brown sausage in large nonstick skillet on medium heat; drain. Add potatoes and tomatoes; cook 5 minutes or until potatoes are browned, stirring occasionally.

Top with Velveeta.

Beat eggs and water with wire whisk; pour evenly over ingredients.

All-in-One Baked Chicken Dinner

January 21, 2006 / / 0 Comments

Recipe Source: Kraft Foods website

Prep/Cooking Time: prep: 5 mins / cooking: 1 hour

Ingredients:

6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 pkg. (16 oz.) frozen baby carrots, thawed, drained
1 can (16 oz.) whole berry cranberry sauce
1/4 cup KRAFT Zesty Italian Dressing
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

Directions:

Preheat oven to 350°F. Place chicken and carrots in 13×9-inch baking dish; top with combined cranberry sauce and dressing.

Prepare stuffing mix as directed on package, using 1 cup water and 2 Tbsp. margarine. Spoon over ingredients in baking dish.

Bake 50 to 55 minutes or until chicken is cooked through.

Makes 6 servings.

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