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Plugin created by Jake Ruston. A quick tipWhen making a soup, sauce, or casserole that ends up too fatty or greasy, drop in an ice cube. The ice will attract the fat, which you can then scoop out. |
 
1 medium onion, chopped
1/3 cup water
1/4 cup lemon juice
1 tablespoon oil
1/2 – 1 teaspoon salt
1/2 teaspoon EACH of garlic powder, chili powder, and paprika
1/2 teaspoon ground ginger
1/4 teaspoon pepper
4 boneless, skinless chicken breast halves
4 1/2 teaspoon cornstarch
4 1/2 teaspoon cold water
Hot cooked noodles
In a greased crock pot, combine onion, water, lemon juice, oil, and seasonings. Add chicken, Turn to coat. Cover and cook on low for 4-5 hours.
Remove chicken and kkep warm. In a saucepan, combine cornstarch and water until smooth. Gradually add the cooking juices. Bring to boil; cook and stir for 2 minutes or until thickened. Serve with chicken over noodles.
Makes 4 servings.
1 can (14.5 oz) Italian diced tomatoes, undrained
1 can (6 oz) tomato paste
1/2 – 1 cup water
2 cloves garlic, minced
2 tablespoons minced parsley
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon pepper
1 lb fresh or frozen shrimp, cooked, peeled and deveined
1 lb spaghetti, cooked and drained
shredded Parmesan cheese, optional
In crock-pot, combine first 9 ingredients. Cover and cook on low for 3-4 hours. Stir in shrimp. Cover and cook 20 minutes or longer or just until shrimp are heated through. Serve over spaghetti. Garnish with Parmesan.
Makes 6 servings.
1 teaspoon dried oregano
1/2 teaspoon onion salt
1/2 teaspoon pepper
1/2 teaspoon caraway seed
1/4 teaspoon garlic salt
1 boneless pork loin roast (3 1/2 – 4 pounds) trimmed
6 medium carrots, peeled and cut into 1 1/2″ pieces
3 large potatoes, peeled and quarters
3 small onion, quartered
1 1/2 cup beef broth
1/3 cup flour
1/3 cup cold water
Combine seasonings. Rub over roast. Wrap in plastic wrap and refrigerate overnight. Place carrots, potatoes, and onions in crock-pot. Add broth. Unwrap roast and place in slow cooker. Cover and cook on high for 2 hours.
Reduce heat to low and cook 6 hours longer. Transfer roast and veggies to serving platter to keep warm. Pour broth into sauce pan. Combine flour and water until smooth; stir into broth. Bring to boil. Boil and whisk for 2 minutes.
1 lb dry great northern beans, rinsed and sorted
4 cups chicken broth
2 cups chopped onion
3 garlic cloves, minced
2 teaspoons ground cumin
1 1/2 teaspoons oregano
1 teaspoon ground coriander
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
1 can (4 oz) chopped green chilies
1/2 lb boneless, skinless chicken breast, cubed and cooked
1 teaspoon salt
3/4 cup shredded Mexican cheese blend
Place beans in soup kettle. Add water to cover by 2 inches. Bring to boil, boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
Place beans in crock-pot. Add broth, onion, garlic, and seasonings. Cover and cook on low for 7-8 hours or until beans are almost tender. Add chilies, chicken, and salt. Cover and cook for
1 hour or until beans are tender.
Serve with cheese.
Makes 6 servings.
4-5 lbs boneless pork spareribs, cut into pieces
1 medium onion, sliced thinly
1 cup ketchup
1/2 – 1 cup water
1/4 cup packed brown sugar
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons ground mustard
1 1/2 teaspoons salt
1 teaspoon paprika
PLace 1/2 of the ribs on a crock pot. Top with half the onions. Repeat layers. Combine the remaing ingredients; pour over all.
Cover and cook on low for 8-9 hours or until the ribs are tender.
1 whole pineapple
1 papaya, peeled, seeded, cut into chunks
1/4 lb. seedless grapes
1 apple, peeled cored and cut into chunks
1/4 cup pecan halves
1 banana, sliced
1/4 cup lime juice
1 lime, quartered, as garnish
Cut pineapple lengthwise into quarters. Cut away and discard core. Remove pineapple flesh by carefully cutting between it and outer skin of pineapple to use the shell for a salad bowl. Cut pineapple into chunks and combine with remaining ingredients, except lime wedges, in a bowl. Gently toss and chill if desired. Serve fruit salad in a pineapple shell topped with lime
garnish.
1/2 gallon vanilla ice cream
1 pint eggnog
1 (2 liters) bottle carbonated lemon-lime beverage
Thaw vanilla ice cream COMPLETELY in a punch bowl, ensuring there are no lumps.
Add cold soda.
Add cold egg nog.
Stir until well blended.
Serve very cold.
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
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
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
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