POtato Corn Chowder (THanks rachelle)

POTATO CORN CHOWDER:

1 TBSP butter

1/2 cup onion, chopped

1-2 carrots peeled and chopped

1-2 celery sticks, chopped

1 cup water

1 medium potato, peeled and cut in 1/2 in cubes

1 pkg McCormick Original Country Gravy Mix

2 cups milk

1 cup whole kernel corn (summer crisp is best)

In a large saucepan, melt the buyer with the onion, carrots, and celery.  Cook 2-3 minutes.  Add water and potato cubes.  Bring to a boil.  Reduce heat to low.  Cover and simmer 5 minutes or until potatoes are tender. Mix gravy in milk.  Add gravy mixture with the remaining ingredients to the saucepan.  Bring to a boil on medium heat.  Reduce heat to low.  Cover and simmer 10 minutes, stirring occasionally.

spring risotto (THANKS RACHELLE!)

Spring Risotto:

3

Tbsp.  butter

2

Tbsp.  olive oil

1

medium  onion, thinly sliced

2

cloves  garlic, minced

2

cups   uncooked instant white rice

1

can   (14-1/2 oz.) chicken or vegetable broth, warmed

1/2

cup  milk

1

bunch  (1 lb.) asparagus, trimmed, chopped into 2-inch pieces

1/3

cup  KRAFT Grated Parmesan Cheese, divided

1/8 tsp each of salt and pepper

MELT butter with olive oil in a deep skillet on medium heat. Add onion and garlic; cook 2 to 3 minutes. Do not brown.

tsp.   each salt and pepper

TOSS in rice and stir to coat the rice. Add warm broth, milk and asparagus.

BRING to a boil over medium heat; simmer for 5 minutes over low heat. Mix in 1/4 cup of the Parmesan cheese, salt and pepper. Sprinkle with remaining Parmesan cheese just before serving.

crockpot BBQ pork--THANKS RACHELLE

Easy Crockpot BBQ Pork

1

 boneless pork shoulder (3 lb.)

1/2

bottle  (18 oz.) Favorite Barbecue Sauce (more or less as desired)

 Juice from 1 medium orange and gratings of the orange peel

PLACE meat in slow cooker; top with barbecue sauce and orange juice. Cover with lid.

COOK on LOW 8 to 10 hours (or on HIGH 4 to 6 hours). Remove meat from slow cooker; cut into small pieces or shred with fork. Return to slow cooker; stir to evenly coat meat with sauce.

Delicious on toasted french bread or for carnitas/tacos.  Serve with Creamy Cilantro Ranch Dressing.  

orange almond chicken

Orange Almond Chicken

1 cup dry bread crumbs

1/4 cup almonds finely chopped

1 tsp salt

1/8 tsp pepper

2 tsp fresh parsley chopped

1/4 cup frozen oj, thawed

1/4 cup butter melted

6 chicken breast

In a bowl combine all the dry ingredients.  In another bowl combine the wet ingredients.  Slice the chicken breast into filets (horizontally cut).  Dip the chicken into the oj and butter mix.  Then dredge the moist chicken in bread crumb mixture.  Place desired number of chicken in freezer bags.  Defrost day before desired cooking night.  Bake 30-45 minutes at 350 or pan fry until cooked through.  (about 5 minutes per side depending on the thickness of the chicken).  

chicken roll ups (Thanks Rachelle!)

CHICKEN CRESCENTS

2 TBSP butter

Combination of various veggies (for example 1 celery stalk, 1/4 bell pepper, 1 carrot, 1 cup spinach washed and cut and chopped into bite size pieces)

1/2 medium onion

Saute in pan until onion is softened and add:

3 oz cream cheese

1 cup chicken (more or less depending on amount of veggies)

1/2 tsp salt

1/4 tsp pepper

1 can refrigerated crescent rolls

1/3 cup butter, melted

1/2 cup bread crumbs

Open the rolls and separate into individual triangles.  Scoop 1 large TBSP of mixture into the large end of the triangle.  Tuck in the corners and roll it up.  Dip each finished roll into the butter and then breadcrumbs and then place uncooked into a freezer bag and freeze.  Remove desired number of rolls to defrost in fridge the day before.  Cook 375 for 15 minutes.

Texas Sheet Cake

TEXAS SHEET CAKE


1/2 cup butter
1/2 cup Crisco/shortening
4 Tablespoons cocoa
1 cup water
2 cups flour
2 cups sugar
1/2 cup milk
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
2 eggs beaten
dash of salt

In a large bowl, mix flour and sugar.  In a small
sauce pan combine butter, shortening, cocoa, and
water.  Bring to a boil, stirring constantly.  Pour
over flour and sugar and mix well.  Add milk, soda,
cinnamon, vanilla, eggs, and salt.  Mix well.  Pour
batter in a greased and floured jelly roll pan.  Bake
at 400 degrees for 20 minutes.

Frosting

1/2 cup butter
4 Tablespoons cocoa
1 teaspoon vanilla
6 Tablespoons milk
4 cups powered sugar

In a small sauce pan, melt butter, cocoa, vanilla, and
milk.  Bring to a boil, stirring constantly.  Remove
from heat and add the powdered sugar.  Frost the cake
while it is still hot.  (This makes a lot of frosting.
You will have more than enough if you half the recipe.)

chocolate oatmeal cookies (thanks rachelle!)

Chocolate Oatmeal Cookies

Cream Together

2 Cups of Butter

2 Cups of Sugar

2 Cups of Brown Sugar

Add

4 Eggs

2 Teaspoon Vanilla

In separate Bowl Mix

4 Cups of Flour

5 Cups of Oatmeal (put small amounts in blender after measuring until turns to powder)

1 Teaspoom Salt

2 Teaspoon Baking Soda

2 Teaspoon Baking Powder

Mix all ingredients together and 4-6 cups of your choice of raisins, craisins, chocolate chips, health toffee baking chips and or nuts.

Make golf size cookies and cook on a ungreased pan 350 until lightly brown about 10-11 minutes  BEST COMBO- add 1/4 tsp almond extract, white chocolate chips, and pomegranate infused craisins.

homemade touch on a box cake mix (THANKS RACHELLE~)

Homemade touch on Boxed Cake Mix

Mix together, and beat 3 mins:

1 box yellow cake mix

3/4 cup water

2 eggs

1/2 cup oil

1 pkg (small) instant chocolate pudding

Fold in:

1 1/2 cups chocolate chips or chopped reeses peanut butter cups or white chips

1 cup sour cream

Pour into sprayed and floured bundt pan.  Bake 55 at 350.  Dust with powdered sugar or frost with frosting of choice.  We like:

Peanut Butter Frosting:

1/2 cup butter, slightly melted

3 3/4 cup podered sugar

2 tsp vanilla

1/2 cup of milk (more or less depending on desired consistency)

12-16 oz peanut butter

Mix until smooth.

monterey pumpkin dip (THANKS RACHELLE!)

Monterey Pumpkin Dip (variation on the seven layer bean dip--excellent with Hint of Lime Tosititos)

8 oz cream cheeses, softened

15 oz canned pumpkin

2 oz chopped canned green chilies or 1/2 tsp green tabasco sauce

1/2 tsp garlic salt

1/2 tsp cumin

Blend all the ingredients together until smooth.  Spread out in a 9X13 pan or large serving dish.  Top with:

Sour Cream

tomato, chopped

green onion, sliced

1/8 red onion, diced

Lettuce Wraps (THANKS RACHELLE!)

Lettuce Wraps 

2-3 chicken breast (cubed and cooked in oil - or however you like, I usually use cook my chicken in the crock pot, then shred it)
5-6 lg carrots - peel and grate (or small bag of frozen peas and carrots mix)
1 bunch chopped green onion
1 sm can water chestnuts - chopped (optional)
1 bag bean sprouts (optional)

1/2 bag endamame

Add all veggies to chicken, then add approximately
1/8 c sesame seed oil or olive oil
1/4 c soy sauce
2/3 bottle bangkok padang peanut sauce (bottle is 11.5 oz - made by House of Tsang... you can usually find it at Target)

Stir and let simmer until veggies are done and sauce gets sort of thick (approx 20 min)
Wash bunch of romaine lettuce (Boston butter lettuce is the best). Put sweet and sour sauce down the vein then add the above mixture.  

strawberry salsa and cinnamon chips (THANKS RACHELLE!)

STRAWBERRY SALSA

2 medium granny smith apples, chopped

1 cup sliced strawberries (more as desired)

1 kiwi, chopped

zest and juice from one small orange

2 tbsp sugar

2 tsp apple jelly

Mix all ingredients together and serve with cinnamon chips made from flour tortillas spritzed with water.  Sprinkle with brown sugar and cinnamon then cut in eights.  Toast the tortillas in 375 degree oven until golden brown.  Serve with salsa. 

brazilian lemonade (limeade from toucanos) Thanks RACHELLE!

Brazilian Lemonade (limeade from Tucanos)

~1 large lime, with smooth skin (the smoother the skin, the juicier the lime)
~1/2 c. sugar
~2 to 3 tblsp. sweetened condensed milk
~3 c. water
~ice

Wash and scrub the lime with a little bit of soap. Rinse well. Cut off the ends of the lime and cut fruit into eight pieces. Place lime pieces in a blender. Add sugar, sweetened condensed milk and water. Cover blender and pulse (on-off) five times on high speed. Strain the lemonade to remove lime rinds. Pour lemonade over ice. Raspberries, strawberries, pineapples, or coconut also can be added to the lime mixture before blending.

ham glaze (thanks rachelle!)

Recipes

Ham Glaze

1 lb can whole berry Ocean Spray cranberry sauce

1 cup brown sugar

1/4 cup orange juice

1/2 tsp ground cloves

1/4 tsp cinnamon

1/4 tsp allspice

Combine everything in a medium saucepan.  Melt slowly until smooth.  30 minutes before ham is finished, slice outer edges of hame into the grooved shapes.  Pour half the glaze over the top of the ham.  Return to the oven to finish baking.  Use the other half of glaze on the side.

hash brown, broccoli, chicken, fried onion and cheese casserole

hash brown, broccoli, chicken, fried onion and cheese casserole

4-5 frozen hash brown patties About 4 c. left over turkey or chicken 1 (10 oz.) pkg. frozen chopped broccoli, thawed (fresh can be used, cooked) 1 can French fried onions 1 (10 3/4 oz.) cream of celery soup 1/3 c. milk 1 c. shredded Cheddar cheese 1/4 tsp. garlic powder 1/8 tsp. black pepper Place hash browns on bottom of 11 x 7 pan. Bake, uncovered at 400 for 10 minutes. Place left over meat, broccoli and 1/2 can French fried onions over potatoes. Combine soup, milk, 1/2 cup cheese, seasonings and pour over previous mixture. Bake covered at 400 for 30 minutes. Top with remaining cheese and onions. Bake 5 minutes longer. Makes 6-8 servings.

Lemonade by the pitcher and Lemonade syrup base

Lemonade by the pitcher Recipe

Quick Recipe Facts

Best with Sunkist®Lemons

 Serves:  

• Browse Lemon Recipes

Ingredients:

• 2 2/3 cups Lemonade Syrup Base (see recipe below)
• 5 cups cold water
• Ice cubes
• thin cartwheel slices of Sunkist® lemon for garnish

Instructions: (Makes 8 servings)

• In a large pitcher, combine all the ingredients and stir well

• Lemonade Syrup Base Recipe 

  

  Quick Recipe Facts

  

  Best with Sunkist®Lemons

   Prep Time - 15 Minutes

   Serves:  

  
  

   Lemon Recipes

  Ingredients:

  • 1 ½ cups sugar
  • ½ cup boiling water
  • 1 Sunkist_® lemon, grated peel
  • 1 ½ cups freshly squeezed Sunkist_® lemon juice

  Instructions: (Makes 8 servings)

  • Add sugar to boiling water; stir to dissolve the sugar. Simmer 5 minutes. Cool. Add the lemon peel and lemon juice. Store in a covered container in the refrigerator.

Ina Garten Strawberry jam

Ingredients

• 3 pints fresh strawberries
• 3 cups superfine sugar
• 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)--I'm using OJ concentrate or the zest and juice of 1 orange
• 1/2 Granny Smith apple, peeled, cored and small-diced (DONT OMIT THIS--it releases the pectin for the jam)
• 1/2 cup fresh blueberries

Directions

Place the strawberries in a colander and rinse them under cold running water. Drain and hull the strawberries. Cut the larger berries in half or quarters and leave the small berries whole. Place the strawberries in a deep, heavy-bottomed pot such as heavy Dutch oven and toss them with the sugar and orange-flavored liqueur.

Bring the berry mixture to a boil over medium heat, stirring often. Add the apple and blueberries and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer. This should take 25 to 35 minutes. Skim and discard any foam that rises to the top. Allow the mixture to cool to room temperature and then store covered in the refrigerator. It will keep refrigerated for at least 2 weeks. To keep the jam longer, pack and seal in canning jars according to the manufacturer's instructions.

P. F. Chang's Mongolian Beef

By Tish on July 04, 2003

Photo by Caroline Cooks

436 Reviews

• 
• Prep Time: 10 mins
• Total Time: 30 mins
• Servings: 2

About This Recipe

"This copycat recipe is as good as the original!"

Ingredients

• 2 teaspoons vegetable oil
• 1/2 teaspoon ginger, minced
• 1 tablespoon garlic, chopped
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup dark brown sugar
• vegetable oil, for frying ( about 1 cup)
• 1 lb flank steaks
• 1/4 cup cornstarch
• 2 large green onions, sliced on the diagonal into one-inch lengths

Directions

1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
2. Don't get the oil too hot.
3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
5. Remove it from the heat.
6. Slice the flank steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
7. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
8. Let the beef sit for about 10 minutes so that the cornstarch sticks.
9. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
10. Heat the oil over medium heat until it's nice and hot, but not smoking.

cheese filled bacon burgers

time

prep:

25 min

total:

25 min

servings

total:

4 servings

what you need

1

lb.  ground beef

1/4

cup  A.1. Original Steak Sauce, divided

4

 KRAFT Singles

4

 hamburger buns

4

 lettuce leaves

8

slices  cooked OSCAR MAYER Bacon, broken in half

make it

HEAT grill to medium-high heat.

MIX meat and 2 Tbsp. steak sauce; shape into 8 (1/4-inch-thick) patties. Fold each Singles into quarters; place on 4 patties. Top with remaining patties; pinch edges together to seal.

GRILL 5 min. on each side or until done (160ºF), placing buns, cut-sides down, on grill grate the last 2 min.

FILL buns with lettuce, burgers, remaining steak sauce and bacon.

kraft kitchens tips

SPECIAL EXTRA

Cut 1 red pepper into 1/2-inch-wide strips; grill with patties 5 min. on each side or until crisp-tender and lightly charred. Add to sandwiches with bacon.

SERVING SUGGESTION

Serve with fresh fruit and baked chips to round out the meal.

servings

total:
4 servings