Tater Tot Casserole
1 pound of ground beef
1 can of cream of mushroom soup
1 cup of shredded cheddar cheese
1 bag of frozen tater tots
Brown ground beef and drain. Mix in can of cream of mushroom soup (can add a little milk to help consistency). Spread in a casserole dish (9x13). Sprinkle top of meat mixture with cheese. Top with frozen tater tots. Bake according to tater tot directions.
Some recipes say to bake for 30-45 minutes, but I find that if the meat is already hot when you put it in the oven, the most important thing is getting the tater tots done. If the tater tots are done and meat mixture is bubbling, then it is perfect.
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Saturday, May 28, 2011
Sunday, February 20, 2011
Chicken, Mushroom, and Wild Rice Soup
Chicken, Mushroom, and Wild Rice Soup
Makes: 14 cups
2 (6 oz.) packages of long-grain and wild rice mix
10 cups chicken broth, divided
3 Tbsp. butter
1 cup sliced fresh mushrooms
1 cup chopped onions
1 cup chopped celery
1/4 cup butter
1/4 cup
1/4 cup all-purpose flour
1/2 cup half-and-half
2 Tbsp. dry white wine
2 cups cooked shredded chicken breasts
Garnishes: Fresh parsley leaves, freshly cracked pepper
1. Bring rice, 4 cups chicken broth, and 1 seasoning packet from rice mix to a boil in a saucepan over medium-high heat. Cover, reduce heat to low, and simmer 20 minutes or until liquid is absorbed and rice is tender. (reserve remianing seasoning packet for another use)
2. Meanwhile, melt 3 Tbsp. butter in large skillet over medium heat. Add mushrooms, onion, and celery and cook, stirring often, 10-12 minutes or until tender.
3. Mlet 1/4 cup butter in a Dutch oven over medium heat; whisk in flour, and cook, whisking constantly, 1 minute, or until thickened and bubbly. Gradually whisk in remaining 6 cups of broth, and cook, stirring often 8-10 minutes, or until slightly thickened. Whisk in half-and-half and wine. Stir in mushroom mixture, chicken, and rice. Cook, stirring occasionally, 5-10 minutes or until throughly heated. (Do not boil) Garnish if desired.
Makes: 14 cups
2 (6 oz.) packages of long-grain and wild rice mix
10 cups chicken broth, divided
3 Tbsp. butter
1 cup sliced fresh mushrooms
1 cup chopped onions
1 cup chopped celery
1/4 cup butter
1/4 cup
1/4 cup all-purpose flour
1/2 cup half-and-half
2 Tbsp. dry white wine
2 cups cooked shredded chicken breasts
Garnishes: Fresh parsley leaves, freshly cracked pepper
1. Bring rice, 4 cups chicken broth, and 1 seasoning packet from rice mix to a boil in a saucepan over medium-high heat. Cover, reduce heat to low, and simmer 20 minutes or until liquid is absorbed and rice is tender. (reserve remianing seasoning packet for another use)
2. Meanwhile, melt 3 Tbsp. butter in large skillet over medium heat. Add mushrooms, onion, and celery and cook, stirring often, 10-12 minutes or until tender.
3. Mlet 1/4 cup butter in a Dutch oven over medium heat; whisk in flour, and cook, whisking constantly, 1 minute, or until thickened and bubbly. Gradually whisk in remaining 6 cups of broth, and cook, stirring often 8-10 minutes, or until slightly thickened. Whisk in half-and-half and wine. Stir in mushroom mixture, chicken, and rice. Cook, stirring occasionally, 5-10 minutes or until throughly heated. (Do not boil) Garnish if desired.
Friday, January 14, 2011
Sour Cream Cucumber Salad
1 Tablespoon of sugar
1 1/2 teaspoon of salt
1 cup of sour cream
4 1/2 cups of thinly sliced, peeled cucumbers
3 Tablespoons of onion, grated (I use about a teaspoon of onion powder instead)
2 Tablespoons of white vinegar
Blend together sugar, salt, sour cream, onion, and vinegar in a bowl. Add cucumbers and mix well. Cover, and chill at least 2 hours.
1 1/2 teaspoon of salt
1 cup of sour cream
4 1/2 cups of thinly sliced, peeled cucumbers
3 Tablespoons of onion, grated (I use about a teaspoon of onion powder instead)
2 Tablespoons of white vinegar
Blend together sugar, salt, sour cream, onion, and vinegar in a bowl. Add cucumbers and mix well. Cover, and chill at least 2 hours.
Creamy Taco
This is a great company dish (One of Michael's favorites; passed down to me by his mother).
I recommend serving it with a salad or a vegetable tray.
1 pound of ground beef (or a leaner version. I use venison!)
1 onion, chopped (or diced dry onions or a teaspoon of onion powder)
seasoning - salt, pepper, & chili powder (to taste)
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of pet milk (evaporated milk) Note: I usually just substitute with regular milk, pouring in about 1/2 cup.
1/2 can of green chiles, diced
1 dozen tortillas (torn into pieces)
2 cups of grated cheese
Spray or coat a 9x13 pan with a light coating of oil.
Brown beef & onion along with seasonings. Drain well. Add soups, milk, and green chiles to make a medium thick gravy. Place layers of tortillas (about 3 layers), meat, onions, & gravy. Top with cheese.
Bake @ 350 degrees for at least 30 minutes. Makes 6-8 servings.
I recommend serving it with a salad or a vegetable tray.
1 pound of ground beef (or a leaner version. I use venison!)
1 onion, chopped (or diced dry onions or a teaspoon of onion powder)
seasoning - salt, pepper, & chili powder (to taste)
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of pet milk (evaporated milk) Note: I usually just substitute with regular milk, pouring in about 1/2 cup.
1/2 can of green chiles, diced
1 dozen tortillas (torn into pieces)
2 cups of grated cheese
Spray or coat a 9x13 pan with a light coating of oil.
Brown beef & onion along with seasonings. Drain well. Add soups, milk, and green chiles to make a medium thick gravy. Place layers of tortillas (about 3 layers), meat, onions, & gravy. Top with cheese.
Bake @ 350 degrees for at least 30 minutes. Makes 6-8 servings.
Tuesday, December 14, 2010
Cuban Bread
This is just about the easiest bread recipe I have ever found ( book- Tightwad Gazette by Amy Dacyczyn).
It only takes about an hour and 15 minutes from start to finish! And almost an hour of that time is IN THE OVEN!
No butter or oils needed!
I love the way it looks & smells when it comes out of the oven. It is a big hit with my family.
Texture:
It has a firm crust and chewy middle.
Note:
I replaced one cup of the flour with 1/2 cup of oatmeal and 1/2 cup of ground flax. I used ground flaxseed on the top.
It only takes about an hour and 15 minutes from start to finish! And almost an hour of that time is IN THE OVEN!
No butter or oils needed!
I love the way it looks & smells when it comes out of the oven. It is a big hit with my family.
Texture:
It has a firm crust and chewy middle.
Note:
I replaced one cup of the flour with 1/2 cup of oatmeal and 1/2 cup of ground flax. I used ground flaxseed on the top.
Cuban Bread
5-6 c. all-purpose flour
2 T. dry yeast (yes, that's 2 tablespoons. Really.)
2 T. sugar (I doubled this for extra flavor)
1 T. salt
2 c. hot water (not boiling, just from the tap)
1 T. sesame or poppy seeds or oats (I used ground flaxseed)
Mix 4 cups of the flour with the yeast, sugar, and salt. Pour in hot water
and beat 100 strokes, or 3 minutes with a mixer. Stir in the remaining
flour until the dough is no longer sticky. Knead 8 minutes. Place the
dough in a greased bowl and cover with damp towel. Let rise 15 minutes.
Punch down. Divide into 2 pieces, shape into 2 round loaves and place on
baking sheet. Cut an X 1/2 inch deep on top with sharp knife. Brush with
water and sprinkle with seeds or oats. Place on the middle shelf of a cold
oven. Place a cake pan of hot water on the lowest shelf. Heat the oven to
400 degrees. Bake 40-50 minutes until deep golden brown.
Milk-less Potato Soup
Ingredients needed:
For us, I normally use about 10-12 potatoes when I use milk, but for this recipe I use 20 (the creamed pototoes give it a creamy consistency).
My grandmother gave me a great tip for speeding up the process for cooking potatoes. After you add water, add a little oil, then slit the potatoes. Place a lid on the pot.
While the potatoes are cooking, skin and cut up carrots (however many you want in your soup. I would use one to two for this recipe). I cut mine into little strips.
Chop celery.
In a frying pan, add your carrots and celery and enough water to cover them. I added about half a stick of real butter (you may want to add less if you are making a smaller portion). Boil the water (add a lid so that the water won't evaporate and the veggies will cook faster). Add a couple of tablespoons of onion powder and about a tablespoon of garlic powder. Add salt and pepper to taste. Stir well.
When the carrots and celery are tender and the water is still boiling, get a separate cup of cold water and add about 4 tablespoons of cornstarch. Mix well (make sure there are no lumps), and pour this into your celery/carrot water. Stir the water until you have a nice gravy and then turn on low.
After the potatoes are soft, pour out the hot water and cover the potatoes in cold water. Peel the skin off the potatoes. Take half of your potatoes and cream them well. Take the other half and chop them into bite-sized pieces.
Pour your celery/carrot gravy into a large soup pot, add your creamed potatoes, and add your dices potato bites. Mix this together into your soup pot and turn on low.
Test your soup and add whatever salt, pepper or spices you may need to have the perfect flavor.
My husband loves to eat Cuban bread with this. Click here for the recipe.
Very tasty!
- Potatoes (I used 20, although a small family would need less. For this recipe, calculate about 4 potatoes per person and you will still have some left-overs)
- a small amount of oil
- Celery 3-5 stalks or less
- carrots (one is enough, but if you love carrots, you can add more)
- onion powder, garlic powder, salt and pepper to taste
- corn starch
For us, I normally use about 10-12 potatoes when I use milk, but for this recipe I use 20 (the creamed pototoes give it a creamy consistency).
My grandmother gave me a great tip for speeding up the process for cooking potatoes. After you add water, add a little oil, then slit the potatoes. Place a lid on the pot.
While the potatoes are cooking, skin and cut up carrots (however many you want in your soup. I would use one to two for this recipe). I cut mine into little strips.
Chop celery.
In a frying pan, add your carrots and celery and enough water to cover them. I added about half a stick of real butter (you may want to add less if you are making a smaller portion). Boil the water (add a lid so that the water won't evaporate and the veggies will cook faster). Add a couple of tablespoons of onion powder and about a tablespoon of garlic powder. Add salt and pepper to taste. Stir well.
When the carrots and celery are tender and the water is still boiling, get a separate cup of cold water and add about 4 tablespoons of cornstarch. Mix well (make sure there are no lumps), and pour this into your celery/carrot water. Stir the water until you have a nice gravy and then turn on low.
After the potatoes are soft, pour out the hot water and cover the potatoes in cold water. Peel the skin off the potatoes. Take half of your potatoes and cream them well. Take the other half and chop them into bite-sized pieces.
Pour your celery/carrot gravy into a large soup pot, add your creamed potatoes, and add your dices potato bites. Mix this together into your soup pot and turn on low.
Test your soup and add whatever salt, pepper or spices you may need to have the perfect flavor.
My husband loves to eat Cuban bread with this. Click here for the recipe.
Very tasty!
Monday, December 13, 2010
Milk-less pancakes
from: http://www.grouprecipes.com/24644/easy-pancakes.html
We added chocolate chips! Yum!
Ingredients
--------------------------------------------------------------------------------
1 C. flour shopping list
1 Tbsp. sugar shopping list
2 tsp. baking powder shopping list
¼ tsp. salt shopping list
1 beaten egg shopping list
1 C. water shopping list
1 Tbsp. oil shopping list
How to make it
--------------------------------------------------------------------------------
In mixing bowl, stir together flour, sugar, baking powder, and salt. In another mixing bowl, combine egg, water, and cooking oil. Add to flour mixture all at once. Stir mixture just until blended but still slightly lumpy. Pour about ¼ C. batter onto a hot, lightly greased griddle or heavy skillet for each standard sized pancake or about 1 Tbsp of batter for each dollar-sized pancake.
Cook until pancakes are golden brown, turning to cook second side when pancake has bubbly survace and slightly dry edges. Makes 8 to 10 standard-size or 36 dollar-sized pancakes.
We added chocolate chips! Yum!
Ingredients
--------------------------------------------------------------------------------
1 C. flour shopping list
1 Tbsp. sugar shopping list
2 tsp. baking powder shopping list
¼ tsp. salt shopping list
1 beaten egg shopping list
1 C. water shopping list
1 Tbsp. oil shopping list
How to make it
--------------------------------------------------------------------------------
In mixing bowl, stir together flour, sugar, baking powder, and salt. In another mixing bowl, combine egg, water, and cooking oil. Add to flour mixture all at once. Stir mixture just until blended but still slightly lumpy. Pour about ¼ C. batter onto a hot, lightly greased griddle or heavy skillet for each standard sized pancake or about 1 Tbsp of batter for each dollar-sized pancake.
Cook until pancakes are golden brown, turning to cook second side when pancake has bubbly survace and slightly dry edges. Makes 8 to 10 standard-size or 36 dollar-sized pancakes.
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