Sunday, September 30, 2007
Sunday, September 23, 2007
oatmeal cookies
COCONUT OATMEAL COOKIES
Printed from COOKS.COM
2 cups sifted all-purpose flour
1 cup butter1 cup brown sugar, firmly packed
1 cup granulated sugar
1 tablespoon molasses
2 cups coconut
2 eggs
2 teaspoons vanilla
2 tablespoons coconut rum (optional)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup rolled oats
Cream together the butter, adding sugar slowly and beating until light and fluffy.
Add eggs, vanilla, beating well after each addition.
Sift together flour, soda, salt and baking powder.
Slowly add dry ingredients. Stir in oatmeal and coconut flakes.
Drop by large teaspoonfuls onto ungreased baking sheets.
Bake in a preheated 375 degrees F., 12 to 15 minutes, or until golden. Remove to wire racks to cool.
Printed from COOKS.COM
2 cups sifted all-purpose flour
1 cup butter1 cup brown sugar, firmly packed
1 cup granulated sugar
1 tablespoon molasses
2 cups coconut
2 eggs
2 teaspoons vanilla
2 tablespoons coconut rum (optional)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup rolled oats
Cream together the butter, adding sugar slowly and beating until light and fluffy.
Add eggs, vanilla, beating well after each addition.
Sift together flour, soda, salt and baking powder.
Slowly add dry ingredients. Stir in oatmeal and coconut flakes.
Drop by large teaspoonfuls onto ungreased baking sheets.
Bake in a preheated 375 degrees F., 12 to 15 minutes, or until golden. Remove to wire racks to cool.
CHICKEN PAN PIE CASSEROLE
3 chicken breasts1 tsp. poultry seasoning2 chicken bouillon cubes
Cook in water until done. Save broth. Cut into bite-size pieces after cool.
Layer as follows:
I. Cooked chicken.
II. 2 cans Veg-All, drained.
III. 1 can chicken mushroom soup, 1 can cream of celery soup, and 1 can chicken saved broth or use cooking mixture. Mix soups and pour over layers I and II.
Cook in water until done. Save broth. Cut into bite-size pieces after cool.
Layer as follows:
I. Cooked chicken.
II. 2 cans Veg-All, drained.
III. 1 can chicken mushroom soup, 1 can cream of celery soup, and 1 can chicken saved broth or use cooking mixture. Mix soups and pour over layers I and II.
GARLIC MASHED POTATOES
2 lb. peeled and diced potatoes1/2 to 1 head garlic cloves, peeled and mashed6 tbsp. butter1/2 to 3/4 cup heavy cream, half&half or milk
Cover potatoes with water sufficient to cover in a heavy-bottomed pan. Cover and bring to a boil. Reduce heat slightly and simmer until potatoes are fork-tender.
Drain potatoes and set aside. Return empty pan to heat and add butter, leaving until butter melts. In a separate pan, bring cream or milk to boil (do not allow to curdle; remove from heat immediately when it starts to boil).
Mash the potatoes, beating in the butter and half&half, cream or milk, mashed garlic, and salt and pepper, until potatoes are smooth and fluffy.
NOTE: For milder garlic flavor, parboil garlic along with potatoes, then mash with potatoes.
Cover potatoes with water sufficient to cover in a heavy-bottomed pan. Cover and bring to a boil. Reduce heat slightly and simmer until potatoes are fork-tender.
Drain potatoes and set aside. Return empty pan to heat and add butter, leaving until butter melts. In a separate pan, bring cream or milk to boil (do not allow to curdle; remove from heat immediately when it starts to boil).
Mash the potatoes, beating in the butter and half&half, cream or milk, mashed garlic, and salt and pepper, until potatoes are smooth and fluffy.
NOTE: For milder garlic flavor, parboil garlic along with potatoes, then mash with potatoes.
Greek Lemon Rice soup and Turkey sandwiches- Thursday Dinner
GREEK LEMON-RICE SOUP
3 c. chicken broth2 to 3 oz. uncooked regular rice2 eggs3 tbsp. lemon juiceDash of saltDash of white pepper
In 2-quart saucepan, bring broth to a boil. Reduce heat, add rice, cover and simmer until rice is tender, about 20 minutes. In small bowl, beat eggs and lemon juice. Stirring constantly, add 1 cup of hot soup, a little at a time. Stir mixture into soup in pan and heat. Do not boil! Season with salt and pepper. Serve immediately. Serves 4.
NOTE: 2 oz. rice makes thinner soup; 3 oz. rice makes thick soup. Weight instead of measurement gives the option of using medium grain rice.
3 c. chicken broth2 to 3 oz. uncooked regular rice2 eggs3 tbsp. lemon juiceDash of saltDash of white pepper
In 2-quart saucepan, bring broth to a boil. Reduce heat, add rice, cover and simmer until rice is tender, about 20 minutes. In small bowl, beat eggs and lemon juice. Stirring constantly, add 1 cup of hot soup, a little at a time. Stir mixture into soup in pan and heat. Do not boil! Season with salt and pepper. Serve immediately. Serves 4.
NOTE: 2 oz. rice makes thinner soup; 3 oz. rice makes thick soup. Weight instead of measurement gives the option of using medium grain rice.
Vegetable Lasagna - Monday Dinner
VEGETABLE LASAGNA
portobello mushrooms
zucchini
yellow squash
onion
spinach
garlic
olive oil
tomato sauce
lasagna noodles
ricotta cheese
shredded mozzerella
Fry mushrooms, onion,garlic, zucchini and squash in olive oil.
Mix 1/2 cup of mozzarella with ricotta cheese. Layer accordingly, adding spinach (don't cook spinach first becasue it will add moisture).
Bake 350 for 30 min to an hour.
portobello mushrooms
zucchini
yellow squash
onion
spinach
garlic
olive oil
tomato sauce
lasagna noodles
ricotta cheese
shredded mozzerella
Fry mushrooms, onion,garlic, zucchini and squash in olive oil.
Mix 1/2 cup of mozzarella with ricotta cheese. Layer accordingly, adding spinach (don't cook spinach first becasue it will add moisture).
Bake 350 for 30 min to an hour.
Chicken Tetrazini - dinner Wednesday
CHICKEN TETRAZINI
1 lg. stewing chicken, cooked, boned & cubed1 pt. sour cream
1 lg. can mixed vegetables
2 cans cream of chicken soup
12 oz. spaghetti
Cook spaghetti broken in pieces but don't cook until tender, just slightly. Combine chicken, sour cream, mushrooms, soup and spaghetti. Put in greased casserole dish. Sprinkle with Parmesan cheese. (I sprinkle crushed bread crumbs on top also, or crushed Fritos.) Bake, uncovered at 300 degrees for 40 minutes.
1 lg. stewing chicken, cooked, boned & cubed1 pt. sour cream
1 lg. can mixed vegetables
2 cans cream of chicken soup
12 oz. spaghetti
Cook spaghetti broken in pieces but don't cook until tender, just slightly. Combine chicken, sour cream, mushrooms, soup and spaghetti. Put in greased casserole dish. Sprinkle with Parmesan cheese. (I sprinkle crushed bread crumbs on top also, or crushed Fritos.) Bake, uncovered at 300 degrees for 40 minutes.
Gazpacho and chicken wraps
6 ripe tomatoes, peeled and chopped
1 purple onion,
finely chopped1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped1-
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste1 teaspoon
Worcestershire sauce (omit for vegetarian option)
4 cups tomato juice
Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
Serves 8.
Chicken Wraps
________________________________
1 lb. Boneless Chicken Breast, boiled and shredded
.5 oz. Can of Tomato-Vegetable Drink (like V-8)
4 oz. Mexican Cheese, shredded
6 Sundried Tomato Basil Wraps
Sour cream, optional
Place boiled chicken breast into a large bowl and shred using two forks (one for holding the chicken breast in place and the other for pulling, or shredding, the chicken). Add can of tomato juice and stir. Add contents of gazpacho kit and stir. Add shredded cheese and stir. Cover bowl and let chill in the refridgerator for 1 to 2 hours.
Preheat oven to 375. Place chicken mixture in the center of each wrap.
Fold the bottom up about 1/3 of the way and then fold in the sides. P
lace seam-side down into a 13x9 glass casserole pan sprayed with cooking spray (use stoneware if you have it available).
Cook for 10 minutes.
Remove wraps from pan and place on broiler pan (or any pan safe for broiling) and broil in the broiler for 5 minutes.
Serve with a dollop of sour cream and enjoy!
mixture of green pepper, red pepper, cucumber, olive oil (just enough to coat), salt (1 tsp), crushed red pepper (1/8 tsp), cumin (1/4 tsp), fresh cilantro (a large handful) and a couple of green onions.
1 purple onion,
finely chopped1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped1-
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste1 teaspoon
Worcestershire sauce (omit for vegetarian option)
4 cups tomato juice
Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
Serves 8.
Chicken Wraps
________________________________
1 lb. Boneless Chicken Breast, boiled and shredded
.5 oz. Can of Tomato-Vegetable Drink (like V-8)
4 oz. Mexican Cheese, shredded
6 Sundried Tomato Basil Wraps
Sour cream, optional
Place boiled chicken breast into a large bowl and shred using two forks (one for holding the chicken breast in place and the other for pulling, or shredding, the chicken). Add can of tomato juice and stir. Add contents of gazpacho kit and stir. Add shredded cheese and stir. Cover bowl and let chill in the refridgerator for 1 to 2 hours.
Preheat oven to 375. Place chicken mixture in the center of each wrap.
Fold the bottom up about 1/3 of the way and then fold in the sides. P
lace seam-side down into a 13x9 glass casserole pan sprayed with cooking spray (use stoneware if you have it available).
Cook for 10 minutes.
Remove wraps from pan and place on broiler pan (or any pan safe for broiling) and broil in the broiler for 5 minutes.
Serve with a dollop of sour cream and enjoy!
mixture of green pepper, red pepper, cucumber, olive oil (just enough to coat), salt (1 tsp), crushed red pepper (1/8 tsp), cumin (1/4 tsp), fresh cilantro (a large handful) and a couple of green onions.
Thursday, September 20, 2007
curry chicken pie
Ingredients:
2 chicken breasts, cooked cubed
curry
cardamom
1 bag frozen veggies
1 onion
1/2 cup milk
1.5 cups chicken broth/boullion
salt
pepper
1 yl onion
2 celery legs
3 tbs flour
cumin
olive oil
lemon
lime
puff pastry
___________
1. bake frozen veggies in flat pan @ 400 for 25 minutes
2. cook/cube chicken
3. sautee onion and celery with oil
4. heat milk, boullion in sauce pan
5. add baked veggies and milk mix to the sautee pan
6. add chicken to the sautee plan
7. Add all spices to your taste...
8. line baking pan with pastry puff bottom
9. Pour mixture in
10. top iwth pastry puffs evenly
Bake at 400 for 25 minutes. Mmmm Good.
2 chicken breasts, cooked cubed
curry
cardamom
1 bag frozen veggies
1 onion
1/2 cup milk
1.5 cups chicken broth/boullion
salt
pepper
1 yl onion
2 celery legs
3 tbs flour
cumin
olive oil
lemon
lime
puff pastry
___________
1. bake frozen veggies in flat pan @ 400 for 25 minutes
2. cook/cube chicken
3. sautee onion and celery with oil
4. heat milk, boullion in sauce pan
5. add baked veggies and milk mix to the sautee pan
6. add chicken to the sautee plan
7. Add all spices to your taste...
8. line baking pan with pastry puff bottom
9. Pour mixture in
10. top iwth pastry puffs evenly
Bake at 400 for 25 minutes. Mmmm Good.
Sunday, September 16, 2007
I want to try this - Chicken Parmegiana
STUFFED CHICKEN PARMESAN
4 chicken breasts1/2 cup cherry tomatoes (halved)16 slices mozzarella cheese2 cups of your favorite pasta or marinara sauce1/2 cup grated Parmesan cheese1 cup Italian style bread crumbs1/2 cup flour2 eggs (beaten)1/4 cup olive oiltoothpicks
Pound chicken breast thin. Cut cherry tomatoes in half. Mix half the Parmesan cheese with the bread crumbs.
Coat chicken breasts in flour, dip in egg, coat in bread crumb/Parmesan cheese mixture. Lay breaded chicken breasts out flat and put equal amounts of halved tomatoes on each breast. Cover tomatoes with 2 slices of Mozzarella cheese on each breast.
Roll up chicken as you would when making Chicken Cordon Bleu and hold together with toothpicks, if needed.
Put some of the marinara sauce on the bottom of a greased baking dish. In a skillet, sauté the chicken breast in oil until golden brown, then transfer to the baking dish.
Cover evenly with remaining marinara sauce and top with 2 slices of mozzarella cheese per breast.
Bake in a 400°F degree oven for 30 to 35 minutes until cheese is melted and bubbly and to an internal temperature of 165°F degrees
4 chicken breasts1/2 cup cherry tomatoes (halved)16 slices mozzarella cheese2 cups of your favorite pasta or marinara sauce1/2 cup grated Parmesan cheese1 cup Italian style bread crumbs1/2 cup flour2 eggs (beaten)1/4 cup olive oiltoothpicks
Pound chicken breast thin. Cut cherry tomatoes in half. Mix half the Parmesan cheese with the bread crumbs.
Coat chicken breasts in flour, dip in egg, coat in bread crumb/Parmesan cheese mixture. Lay breaded chicken breasts out flat and put equal amounts of halved tomatoes on each breast. Cover tomatoes with 2 slices of Mozzarella cheese on each breast.
Roll up chicken as you would when making Chicken Cordon Bleu and hold together with toothpicks, if needed.
Put some of the marinara sauce on the bottom of a greased baking dish. In a skillet, sauté the chicken breast in oil until golden brown, then transfer to the baking dish.
Cover evenly with remaining marinara sauce and top with 2 slices of mozzarella cheese per breast.
Bake in a 400°F degree oven for 30 to 35 minutes until cheese is melted and bubbly and to an internal temperature of 165°F degrees
Serving the Sauce with Italian breaded Chicken
2-3 Chicken Breasts - should be cut thin
1-2 eggs
1 cup flour
1.5 cups breading, bread crumbs, etc.
wash chicken, cut off excess fat - dip in Flour then into the egg mixture (beat eggs well) and then dip into the breadcrumbs. Should add seasoning to the bread crumbs, I did not this time. Cook for 35 or so minutes on 400.
1-2 eggs
1 cup flour
1.5 cups breading, bread crumbs, etc.
wash chicken, cut off excess fat - dip in Flour then into the egg mixture (beat eggs well) and then dip into the breadcrumbs. Should add seasoning to the bread crumbs, I did not this time. Cook for 35 or so minutes on 400.
Red Sauce, Tomato Sauce, Spaghetti Sauce or Gravy --- Recipe.
Today, I'm making the sauce again:
Ingredients:
3 cans tomatos (garden is sparse)
1 can paste
1 lg yellow onion
1 clove garlic
2 med carrots
2 celery stalks
marsala wine
Zinfandel wine
3 tb basil
Fresh cilantro
Fresh sweet Marjorem from the garden
Water
Oregano
Black Pepper
---------------------
Soffrito of all vegetables - coat in Olive oil and saute for about 20 minutes.
Separate pot add tomatos and spices
Cook for 1.5 hours
Add Paste
Add wine and water - depending on consistency
Cook another 1 hour.
Ingredients:
3 cans tomatos (garden is sparse)
1 can paste
1 lg yellow onion
1 clove garlic
2 med carrots
2 celery stalks
marsala wine
Zinfandel wine
3 tb basil
Fresh cilantro
Fresh sweet Marjorem from the garden
Water
Oregano
Black Pepper
---------------------
Soffrito of all vegetables - coat in Olive oil and saute for about 20 minutes.
Separate pot add tomatos and spices
Cook for 1.5 hours
Add Paste
Add wine and water - depending on consistency
Cook another 1 hour.
Mami's Recipes
Since I have spent a significant amount of time posting crap on Cole's blog. I've decided to start another. This blog will be for the stuff not related to my baby. Including Food, recipes and other "stuff".
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