Not A Chef Cooking & Recipes

Posted By admin on March 8, 2010

40 ounces whole mushrooms, stem removed and chopped
2 tablespoons olive oil
1/3 cup diced carrots
1/3 cup diced yellow peppers or red peppers or green peppers
2/3 cup diced onions
2-4 cloves garlic, minced
1/3 cup white wine
1 egg
8 ounces lump crabmeat
1-2 tablespoon chipolte chili sauce
1/3 cup seasoned bread crumbs
1/3 cup shredded mozzarella cheese

In a hot pan heat oil add and saute peppers, carrots, onions, mushroom stems, and garlic seasoning with salt and pepper cook 4 minutes.

De-glaze with the wine and reduce till all most gone. Remove from heat add chiptole sauce.

Lightly rub olive oil on the top of each mushroom and place top down in a large baking pan.

Heat oven to 350°.

Break egg into the veggies then adding bread crumbs mix well. Add crab meat and mix in lightly.

Fill caps of mushrooms distributing among them and top with shredded cheese.

Bake for 20-30 minutes.

10 servings

Category: Appetizers, Crab, Mushrooms | No Comments »
Tags: bread crumbs, carrots, chipolte chili sauce, crabmeat, garlic, mozzarella cheese, Mushrooms, olive oil, onion, Peppers, white wine

Posted By admin on March 8, 2010

6 tablespoons butter, melted
2 teaspoons Lawry’s Seasoned Salt
7 teaspoons Worcestershire sauce
8 cups Crispix cereal
1 cup mixed nuts
1 cup small pretzels

Combine melted butter, seasoned salt and worcestershire sauce. Place cereal, nuts and pretzels in a roasting pan. Pour butter mixture over cereal mixture stirring constantly to coat.

Place in preheated 250°F oven and bake for 1 hour, stirring every 15 minutes. Cool and store in an airtight container or resealable plastic bag.

18 servings
1 hour 10 minutes 10 mins prep

Category: Chips & Dips, Crispix, Lawry's, Worcestershire | No Comments »
Tags: butter, Crispix, Lawry's Seasoned Salt, mixed nuts, Pretzels, Worcestershire

Posted By admin on March 8, 2010

2 cups cubed cooked pork (about 1 pound)
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (15 oz) chili with beans
1 can (14.5 oz) Stewed tomatoes
1 1/2 – 2 cups green salsa
1 large onion, chopped
2 cans (4 oz each) chopped green chilies
2 garlic cloves, minced
1 tablespoon minced fresh cilantro
2 teaspoon ground cumin

In a large saucepan, combine all ingredients. Bring to boil. Reduce heat;
simmer uncovered for 10 minutes.

Makes 8 servings

Category: Chili | No Comments »
Tags: chili with beans, cilantro, cooked pork, cumin, garlic, green chilies, green salsa, kidney beans, onion, pinto beans

Posted By admin on March 8, 2010

8 ounces spreadable cream cheese with vegetables
4 8-inch flour tortillas
2 cups shredded romaine lettuce
2 small tomatoes, thinly sliced
8 slices provolone cheese
1 small red onion, thinly sliced
2 cups diced cooked chicken

Place the tortillas on a flat surface and evenly spread each one with 2 ounces of the cream cheese. Layer each tortilla with: romaine, tomatoes, provolone, onion, and cooked chicken. Roll the tortillas up tightly, cut in half, and serve.

4 servings

Category: Wraps | No Comments »
Tags: cooked chicken, cream cheese, provolone cheese, red onion, romaine lettuce, tomatoes, tortillas

Posted By admin on March 8, 2010

1 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
1 cup ice water or beer (if you desire a beer batter)
1 egg yolk
2 egg whites, stiffly beaten

Stir together four, cornstarch and salt. Make a well in the center.

Combine ice water or beer and egg yolk, beating with a fork or wisk until frothy. Add all at once to dry ingredients. Slowly stir just until moistened; DO NOT over stir, a few lumps should remain. Fold in beaten egg whites.

Use batter immediately.

Heat oil or shortening to 400 degrees. Add 1 teaspoon salt. Dip fish, shrimp or vegetables into batter, swirling to coat.

Fry a few peices at a time 2 to 3 minutes or until golden brown.

Drain on paper towels.

Note: Make sure your vegetables are very very dry so the batter will stick better.

Category: Batters & Coatings | No Comments »
Tags: beer, cornstarch, egg whites, egg yolk, flour, salt

Posted By admin on March 8, 2010

2 tablespoons salad oil
3/4 cup chopped onions
1 clove garlic
6 cups water
6 chicken bouillon cubes
8-12 ounces fine noodles
1 teaspoon salt
6 cups milk
2 (10 ounces) packages frozen chopped spinach
1/2 lb of shredded cheddar cheese
1/2 lb of shredded Swiss cheese
paprika
croutons

Saute onion and garlic in the oil for about 5 minutes. Add water and bouillon cubes and heat to a boil. Add salt and noodles and cook about 6 minutes. Add milk, spinach and cheeses and stir until heated and cheese has melted. (DO NOT BOIL).

Serve with paprika and croutons on top.

Leftovers may need to be diluted a bit with more milk.

12 servings

Category: Soup & Stews, Spinach | No Comments »
Tags: bouillon cubes, cheddar cheese, Croutons, fine noodles, garlic, green onions, milk, paprika, salad oil, salt, spinach, Swiss cheese

Posted By admin on March 8, 2010

8 ounces cashews
3/4 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
1 teaspoon water
1/3 cup vegetable oil
1 1/2 teaspoons chili powder
garlic salt

Combine the cashews, paprika, turmeric, salt and water together in a bowl and let stand for 1 hour.

Heat the vegetable oil in a skillet and fry the cashews until they’re browned evenly.

Remove from the oil, drain on paper towels and let cool slightly.

In a plastic zipper bag, combine the chili powder and garlic salt to taste; toss the nuts around in the mixture and serve.

4-6 servings

Category: Cashews, Nuts & Grains | No Comments »
Tags: cashews, chili powder, garlic salt, paprika, salt, turmeric, vegetable oil

Posted By admin on March 7, 2010

3 tablespoons butter
1 lb breaded shrimp (frozen or your own)
Deviled Shrimp Sauce
2 tablespoons butter
1 medium onion, minced
1 clove garlic, minced
1 (10.5 ounces) can beef broth
1/2 cup water
2 tablespoons Worcestershire sauce
1 1/2 teaspoons prepared mustard
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce
1 lemon, juice of

6-8 servings

Cook breaded shrimp in 3 tablespoons butter until browned. Remove from heat and keep warm.

For the sauce: Saute onion and garlic in the 2 tablespoons butter. Add remaining ingredients except lemon juice. Heat to boiling; reduce heat and simmer for 15 minutes or until liquid is reduced to about 1 cup.

Add the lemon juice. Add shrimp and toss to coat a bit.

Serve as an appetizer.

Category: Shrimp, Tabasco, Worcestershire | No Comments »
Tags: beef broth, butter, Deviled Shrimp Sauce, garlic, lemon juice, onion, prepared mustard, salt, Shrimp, Tabasco, Worcestershire

Posted By admin on March 7, 2010

6 ripe tomatoes (2 1/2 to 3-inches in diameter)
1 1/2 cups fresh white bread crumbs (5 slices — crusts removed)
1/4 cup minced scallions — white and green parts (2 scallions)
1/4 cup minced fresh basil leaves
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon fresh thyme leaves
Kosher salt
Freshly ground black pepper
1/2 cup grated Gruyere cheese
Good olive oil

Preheat the oven to 400°F.

Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice.

Place the tomato halves in a baking dish.

In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt.

Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they’re tender.

Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.

Category: Tomatoes | No Comments »
Tags: basil, Black pepper, bread crumbs, garlic, Gruyere cheese, kosher salt, olive oil, salt, scallions, thyme, tomatoes

Posted By admin on March 7, 2010

1/2 cup Kraft 100% Grated Parmesan Cheese
Italian salad dressing mix
6 boneless,skinless chicken breast halves (about 2 lbs)
1/2 teaspoon garlic powder

Mix cheese, garlic powder, and salad dressing mix.

Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish.

Bake at 400°F for 20-25 minutes or until chicken is cooked through.

Makes 6 servings

Nutritional Information Per Serving:
230 Calories, 7g total fat, 3g saturated fat, 680mg sodium, 2g
carbohydrate, 37g protein

Category: Chicken, Kraft’s | No Comments »
Tags: chicken breast, garlic powder, Italian salad dressing mix, parmesan cheese