January 14, 2010
Italian Pasta Salad
Florence
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Salads
Cuisine Amercian
- 1 cup uncooked tri-color spiral macaroni
- 2 cups bite-size pieces salad greens
- 1/2 cup tomatoes
- 1/2 cup pepperoni
- 1/3 cup sliced zucchini
- 3 tablespoons sliced green onions with tops
- 2 tablespoons sliced ripe olives
- 1/2 cup sharp cheddar cheese cut in to small cubes
- 1/4 to 1/2 Cup Italian Dressing use to your liking
Cook macaroni as directed on package
Rinse with cold water until cool; drain
Toss with remaining ingredients
Serve with freshly cracked black pepper if desired
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January 13, 2010
Macaroni & Chicken Casserole
Florence
- 3 pound chicken
- 2 cups uncooked macaroni
- 2 1/2 cups milk
- 2 cans cream of mushroom soup
- 8 oz. cream cheese
- 1 can french fried onion rings
Cook and bone chicken
Place chicken in bottom of 13 x 9 inch pan
Pour uncooked macaroni over chicken
Pour milk over macaroni
Spread soup over mixture
Cut cream cheese into small pieces and lay over soup
Cover and place in refrigerator overnight or at least 8 to 10 hours
One hour before baking, take out of refrigerator and let set
Heat oven to 350 degrees and bake for 50 minutes uncovered
Cover with onion rings and bake for 5 to 10 minutes more
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January 12, 2010
Barbequed Shrimp And Chicken
Florence
Course BBQ
Cuisine American
- 1 teaspoon minced garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 cup melted butter
- 1/2 pound medium shrimp
- 1 pound boneless chicken breast
Peel shrimp and cut chicken into 1 inch cubes
Combine all ingredients except meats.
Marinate shrimp and chicken while preparing grill
Put shrimp and chicken onto separate skewers..
Cook about 5 inches above hot coals, allowing 5 minutes for shrimp and 10 to 15 minutes for chicken.
Turn once or twice while cooking and baste often with remaining marinade.
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January 11, 2010
Easy Peanut Butter Cookies
Florence
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
Course Dessert
Cuisine American
- 1 Cup Sugar or 1 1/3 Cups Splenda
- 1 Cup Peanut Butter
- 1 Egg
- 1 teaspoon Vanilla
Preheat oven to 350°F
Mix all ingredients together.
Roll in to balls.
Roll balls in sugar.
Place on cookie sheet and make criss cross pattern on cookie with fork.
Cook for 10 to 12 minutes.
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January 10, 2010
Honey Onions
Florence
Course Side
Cuisine American
- 4 medium vidalia onions
- 1/2 cup hot water
- 2 teaspoons tomato juice
- 1 1/2 teaspoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon ground pepper
Preheat oven to 350F
Peel onions and cut in half crosswise
Place onion halves, cut side up, in a casserole dish in single layer.
Mix ingredients; stir well
Bake at 350 for 60 minutes, covered
Add additional water if onions seem to dry.
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January 9, 2010
Honey Baked Red Onions
Florence
Course Side
Cuisine American
- 3 large red onions
- 1/4 cup water
- 3 tablespoons butter
- 1 teaspoon sweet paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
Cut onions in half crosswise
Place onions in shallow casserole pan cut side down in single layer.
Sprinkle with water and cover.
Bake at 350F for 20 to 25 minutes
Turn onions over.
Combine remaining ingredients
Spoon half of mixture over onions
Return to oven and bake, uncovered, 15 minutes
Add remaining honey mixture and bake for an additional 15 minutes or until tender.
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January 8, 2010
Mustard-Barbecued Chicken Legs
Florence
Course Chicken
Cuisine American
- 2 tablespoons Dijon mustard
- 1 tablespoon dry white wine
- 1/4 teaspoon dried basil
- 1/4 teaspoon oregano
- 1/4 teaspoon rosemary
- 1/4 teaspoon thyme
- 1 clove garlic minced
- 4 chicken legs and thighs
In small bowl combined all ingredients except chicken.
Place chicken legs, thighs and sauce in a bag and shake well.
Cover chicken and refrigerate about 4 hours.
Bake or Grill chicken legs until well browned on both sides, about 45 minutes.
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January 7, 2010
Chicken Pizza
Florence
Course Pizza
Cuisine American
- 4 ounces boneless/skinless chicken breast
- 2 tablespoons onions -- dice
- 1 cup tomatoes; drain -- dice
- 1 teaspoon garlic -- chop
- 1/8 teaspoon salt
- 1/2 teaspoon dried basil
- 1 cup mozzarella cheese -- shredded
- 1/2 cup peppers red, orange or yellow -- slice
- 1 tablespoon Parmesan cheese -- shred
- 1 12 " pre-baked pizza crust
Spread the tomato mixture over the top of the crust.
Cut chicken strips over spread evenly over the tomatoes.
Top with cheeses mozzarella cheese.
Add the sliced peppers and sprinkle with Parmesan cheese
Bake at 450F for 8 to 10 minutes, or until cheese is melted (bubbly)
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January 6, 2010
Salsa
Florence
- 1 onion -- finely chopped
- 1 28 oz can tomatoes chopped
- 1 large garlic clove
- 1 1/2 tablespoons balsamic vinegar
- 1 green or red pepper
- 1/4 cup chopped fresh coriander
- 2 jalapenos cored -- minced
In a one-quart sauce pan, combine onion, garlic, peppers and olive oil and cook until tender.
Stir in tomatoes, balsamic vinegar and coriander, season sauce with salt and pepper.
Refrigerate until ready to use,
Makes approximately 2 cups of sauce.
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January 5, 2010
Pureed Vegetables
Florence
Course Drinks
Cuisine American
- 1 potato -- cooked and chopped
- 1 carrot -- chopped
- 1/2 zucchini -- chopped
- 1/2 celery stalk -- chopped
- 1 small onion
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January 4, 2010
Home-Style Potatoes
Florence
Course Potatoes
Cuisine American
- 1 1/2 pounds red potatoes
- 1/3 cup whipping cream
- 2 tablespoons dijon mustard
- 1/4 cup fresh chopped parsley
- salt
- pepper
Cut potatoes up in to large pot of cold salted water.
Bring to boil for about 20 minutes, or until just tender.
Drain.
In a small bowl, mix together cream and mustard
Stir into potatoes
Simmer over a low heat until sauce is slightly thickened and partially absorbed by potatoes
Stir in parsley.
Add salt and pepper to taste.
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January 3, 2010
Ranch Slaw
Florence
Course Salad
Cuisine American
- 4 cups thinly sliced cabbage
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped yellow bell peppers
- 1/4 cup unsalted cashews
- 1/4 cup red wine vinegar
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
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