Stove Top Mac-N-Cheese

Stove Top Mac-n-Cheese:
A Good Eats recipe
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat. Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until thickened and creamy.

slow cooker pulled pork

Slow Cooker Pulled Pork
Margots-Mom via AllrecipesIngredients:
1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted

Directions:1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns

chicken enchiladas

Chicken Enchiladas II
SUBMITTED BY: teppij PHOTO BY: Missy Anne "A great way to use leftover chicken. Even kids love these! Ole!"

PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
SERVINGS (Help)


US
METRIC
INGREDIENTS (Nutrition)
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Cafe' Rio Pork Barbacoa

Cafe' Rio Pork Barbacoa
5-6 Pounds Pork Roast
1 Tbls. Cumin
1 C. Brown Sugar
12 Ounces La Victoria Taco Sauce
20 Ounces Coca Cola
Place roast in a crock pot and add water halfway up roast. Cook on low for 12 hours. Drain out the water and add the remaining ingredients, then cook for 4 more hours. Shred the pork and cook for 2 more hours. (18 hours total!!)I stole this recipe off of a website. I'm not sure if it really is the Cafe' Rio recipe or not. You can be the judge of that.Obviously this is going to make a ton. I'm planning on freezing the leftovers.(This can be used in tacos, burritos, quesadillas, salad, whatever!

PF Chang Mongolian Beef

PF Chang Mongolian Beef
Sauce: (Cook in small sauce pan)
Saute 1-2 minutes: 1 Tbsp. Fresh chopped garlic
1/2 tsp. fresh minced ginger
2 Tbsp. vegetable oil

Then quickly add: 1/2 cup water
1/2 cup soy sauce
3/4 cup brown sugarStir on medium heat until sugar dissolves, then boil the sauce for 2-3 minutes, or until sauce thickens.

Remove from heat.1 lb. thinly sliced flank or strip steak
1/4 cup cornstarch
2 large green onions, chopped
1 cup vegetable oil
Dip beef pieces in cornstarch and allow to sit for about ten minutes. Heat up one of oil in a wok or large skillet until it's nice and hot, but not smoking.Add beef to oil and stir constantly for about two minutes or until beef just begins to darken on the edges. Remove meat with a slotted spoon and allow to drain on paper towels.Pour oil out of the pan, then return pan to heat. Dump meat back in and allow it to simmer one more minute. Add sauce, cook for one more minute, then add all the green onions and cook for one more minute. remove beef and onions from sauce and serve. Serve with rice.

cauliflower Popcorn

Cauliflower Popcorn
1 heads cauliflower
1/4 cup olive oil
1 tbsp salt
1 x popcorn container
Directions:
Cauliflower Popcorn
Preheat oven to 425°F.
Cut out and discard cauliflower core and thick stems. Trim remaining cauliflower into florets the size of golf balls. In a large bowl, add cauliflower, olive oil, and salt. Toss thoroughly.
Spread cauliflower on a baking sheet (lined with parchment paper, if available, for easy clean-up). Roast for 1 hour, or until much of each floret has become golden brown. (That’s the caramelization process converting the dormant natural sugars into sweetness. The browner the florets, the sweeter they will taste.) Turn three or four times during roasting.
Use crumpled up aluminum foil or paper towels to create a false bottom in your popcorn container, fill it with cauliflower and serve immediately.

pizza dough

Title: jerushia's family pizza dough
Description:it's easy to do 1/3 or 2/3 of recipe for just 2 or 3 pizzas

Ingredients:
3 cups warm water
3 TBS yeast
6 to 8 TBS cooking oil
1 TBS honey
1 TBS salt (I use a little less, my mom always used a little more???)
Flour--I start out with 4 or 5 cups.

and mix in more until not sticky.Directions:In a large bowl put in 3 cups of water and add 3 TBS of yeast. Let it set for about 3 to 5 minutes.***(in the winter I rinse the bowl in hot water before putting in 3 cups of warm water so it doesn't get cold) Mix in oil, honey and salt. Add flour slowly. I've never really measured it. Add until it's not sticky to the touch. I don't usually let it rise cause I'm in a hurray, but you can if you want it to stretch a little further. Roll out dough onto pizza pan of choice. Grease pan first unless you are using a stone. add sauce cheese and topping. bake at 425 degrees for about 11 to 14 minutes. I like to turn it half way through and check bottom of the crust to make sure its done. time has varried with every oven i've used.Number Of Servings:3 to 4 pizzas

Pizza Sauce

Title: Jerushia's family pizza sauce
Description:

Ingredients:
2 small cans tomato sauce (8 ounce can)
1 small can tomato paste**
I do all my seasonings to taste, so i'm guesstimating the measurements
Italian seasoning
(1 TBS)garlic
(1tsp powder)minced onion
(almost 1 TBS)salt and pepper to taste

Directions:pour sauce and paste into small pot. add seasoning.***if using real garlic and onion sautee them in a little butter in the pot before adding the sauce and paste.***I also like to mush up the italian seasoning in the palm of my hand before adding it. Let me know if you have any questions...it's really a simple sauce, easy to double. My mom started adding peppers and onions to it after us kids were out of the house (none of us like onions and peppers)

crockpot

Chicken Parmesan Crockpot Recipe
The Ingredients:
--2-4 boneless, skinless chicken breast halves
--1/2 cup bread crumbs
--1/4 cup parmesan cheese
--1/2 t Italian Seasoning
--1/4 t black pepper
--1/4 t kosher salt
--1 T olive oil
--1 beaten egg
--sliced mozzarella cheese
--favorite jarred marinara sauce
The Directions:
--spread the 1 T of olive oil into the bottom of your crockpot stoneware insert
--whip the egg with a fork in a separate bowl
--mix the bread crumbs with the seasonings and the parmesan cheese in another separate dish
--dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings
--place the chicken breast pieces in the bottom of the crock
--layer 2-3 slices of mozzarella cheese on top
--cover with entire jar of marinara sauce
--close lid and cook on low for 6-7 hours or high for 3-4. If your chicken is still frozen, it will take longer.
Serve with your favorite pasta.

baked spaghetti

VIRGINIA'S BAKED SPAGHETTICredit: Gooseberry Patch Cookbook
16-oz. spaghetti noodles, cooked
2-(24-oz.) jars spaghetti sauce
2 lbs. ground beef, browned
1/4 c. butter
1/4 c. all-purpose flour
1/4 c. grated Parmesan cheese
2 t. salt
1/2 t. garlic powder
12-oz. evaporated milk
3 c. shredded sharp cheddar cheese, divided
Combine spaghetti noodles, spaghetti sauce and ground beef in a large bowl; set aside. Melt butter in a sauce pan over medium heat; add flour, Parmesan cheese, salt and garlic powder, stirring constantly until smooth and bubbly. Add evaporated milk and one cup cheddar cheese; stir until thickened.
Pour half of spaghetti noodle mixture into a greased 13"x9" casserole dish and pour the cheese mixture over top. Pour remaining noodle mixture into dish; top with remaining 2 cups cheddar cheese. Bake at 350° for 25-30 minutes. Serves 12.

baked spaghettic

VIRGINIA'S BAKED SPAGHETTICredit: Gooseberry Patch Cookbook
16-oz. spaghetti noodles, cooked
2-(24-oz.) jars spaghetti sauce
2 lbs. ground beef, browned
1/4 c. butter
1/4 c. all-purpose flour
1/4 c. grated Parmesan cheese
2 t. salt
1/2 t. garlic powder
12-oz. evaporated milk
3 c. shredded sharp cheddar cheese, divided
Combine spaghetti noodles, spaghetti sauce and ground beef in a large bowl; set aside. Melt butter in a sauce pan over medium heat; add flour, Parmesan cheese, salt and garlic powder, stirring constantly until smooth and bubbly. Add evaporated milk and one cup cheddar cheese; stir until thickened.
Pour half of spaghetti noodle mixture into a greased 13"x9" casserole dish and pour the cheese mixture over top. Pour remaining noodle mixture into dish; top with remaining 2 cups cheddar cheese. Bake at 350° for 25-30 minutes. Serves 12.

sonic

Sonic Cherry Limeade
Ingredients:
1 12 oz. can Sprite
3 lime wedges
1/ cup cherry juice
Directions:
1. Fill a 16 oz. glass 2/3 full with ice. Pour Sprite over the ice.
2. Squeeze the lime wedges over the drink and then drop them in.
3. Add the cherry juice and stir briefly. Serve with a straw.

breakfast bars

Breakfast Bars
Ingredients
1 ½ c All purpose flour
1tsp Baking soda
½ tsp Salt
1 tsp Cinnamon
¾ c Butter melted and cooled
1 c Brown sugar
½ c Sugar
3/4 c Applesauce
2 Eggs
1tsp Vanilla
3 c Old fashioned oats
2 Or 3 bananas smashed
Preparation
preheat oven to 350 spray 9 x13 pan with cooking spray Combine: flour, baking soda, salt, cinnamon in bowl set aside
Combine: sugars, and butter and beat w/ mixer til well blended Add applesauce, eggs, and vanilla beat w/ mixer till
smooth Add bananas eith mix and mash by hand or w/ mixer (I’ve done both) Stir in flour mixture till just combined Stir
in oats Pour into greased pan Bake till golden brown about 20-30 mins depending on oven Cool and cut into bars!

apricot pork chops

3 boneless pork chops
3 heaping tablespoons apricot jam
3 tablespoons honey
1 teaspoon fresh minced ginger
1 teaspoon minced garlic
1/2 c. soy sauce

cook on high about 2 hours or low about 4 hours.

pot beans

Frijoles de Olla (Pot Beans) Michelle (MMmom)
2 cups dried pinto beans
1 cup chicken stockWater to cover the beans
1 whole head of garlic, peeled and coarsely chopped
2 tsp chili powder
2 tsp cumin
¼ tsp chili flakes
1 tsp dried oregano
1 bay leaf (if you have it)
½ of an onion, coarsely chopped1-2 jalapenos,
minced1 ½ tsp salt,
or to taste

Pick through the beans and rinse them carefully, looking for any gravel or grit. Rinse a second time. Place beans in a stock pot or dutch oven. Add chicken stock and then enough water to cover the beans. Add the remaining ingredients except for the salt. Bring the beans just to a boil over high heat, then reduce the heat to low and simmer the beans, uncovered. Plan on a total cooking time of about 2 ½ hours. After 1 hour, stir the beans up from the bottom of the pot and check the water level. If there is not at least 1 inch more water than beans, add enough HOT water to bring it up to that level. Check the beans after another 30 minutes, repeating the process. Add the salt after the beans are well-softened and continue simmering. Check every 20-30 minutes, keeping the level of the water just above the beans. There should be extra liquid at the end of cooking, but the beans should not be watery. If you wish , remove ½ to 1 cup of beans, mash them, and return to the pot for a thicker liquid. Serve warm. The beans keep for several days and are even better reheated.

Easy Chicken Cordon Bleu Casserole

Easy Chicken Cordon Bleu Casserole
From Amy Duke-
6-8 boneless, skinless chicken breasts-
8 slices Swiss cheese-
6-8 slices ham (I get the thinly sliced ham from the deli)-
2 cans Cream of Mushroom soup-
1 bag croutons (or seasoned bread crumbs)


Line bottom of 9×13 pan with chicken breasts. Salt. Lay slices of Swiss cheese, then ham over the top of chicken breasts. Mix cream of mushroom soup with about 1/2 cup of milk and pour over top. Mash croutons and sprinkle over top. Cook (uncovered) at 350 degrees for about 1 hour.

chicken tetrazzini

Chicken or Turkey Tetrazzini

7 oz Spaghetti
2 cups chicken or turkey broth (1 small can + a little water)
2 cups milk
½ cup flour
¼ cup margarine
½ teaspoon salt
¼ teaspoon pepper
2 cups cooked chicken or turkey
½ cup shredded cheddar cheese

Cook and drain the spaghetti according to package directions.
Rinse with cold water.
Preheat over to 350 degrees.
Mix broth, milk, flour margarine, salt and pepper in a sauce pan.
Heat to boiling over medium heat, stirring constantly.
Boil and stir for one minute.
Stir in spaghetti and chicken or turkey.
Spread in a 2 quart casserole.
Sprinkle with cheese
Bake 25-30 minutes or until hot and bubbly.

lara's notes: everyone loved this dish. I would rate it five stars. It was really easy to make and bake. I did add a hand full of frozen peas before putting it in the oven.

creamy chicken alfredo

Creamy Chicken Alfredo Michelle (MMmom)
¾ cup floursalt, black pepper,
cajun seasoning mix
4 boneless, skinless chicken breasts
3 tbsp olive oil, divided
3 cloves garlic, minced
2 tbsp minced onion
1 ½ cups whipping cream plus ½ cup milk
¾ cup grated Parmesan cheese plus more for garnish (if desired)
½ tsp coarsely ground black pepper
1 tbsp coarsely chopped parsley

Preheat oven to 375.

Place flour in a shallow dish and season with salt, pepper and seasoning mix. Sprinkle chicken with seasonings, then coat in flour. Heat 2 tbsp olive oil in a large skillet over med-high heat until hot. Add chicken and cook, turning once, until golden brown (about 3-4 min per side). Remove chicken from skillet and place in a 13 x 9 baking dish.Heat remaining oil in same skillet over medium heat. Add garlic and onion. Cook until tender (1-2 min). Scrape up any browned bits from bottom of pan. Add whipping cream, milk, Parmesan and ½ tsp pepper. Cook until sauce is bubbly and slightly thickened (2-3 min). Add salt to taste. Spoon sauce over chicken in dish.Bake chicken until a thermometer inserted in the center of chicken reads 180 (about 15 min). Sprinkle parsley and additional Parmesan over chicken and sauce before serving.Note: this recipe barely makes enough sauce to serve over ½ pound of pasta. Double the sauce.

chicken and yellow rice

Chicken and Yellow Rice with SausageSharon (Gatorgrrrl)This one only takes about 10-15 minutes of prep time, then you put the lid on and let the rice cook. So in actual start to finish time it's 40 minutes, but your part is over after 10.2 skinless, boneless chicken breasts, cut into cubes1 lb sausage (chorizo, kielbasa), cut into 1/2 moons1 onion, diced chunky1 red bell pepper, cut into bite sized strips10 oz yellow rice mix1 1/2 cups frozen peasUsing a large pot with a lid or Dutch oven, drizzle some olive oil and cook the chicken and sausage until the chicken is no longer pink. Add the onions and red pepper and cook until onions are wilted. Add the yellow rice mix and as much water as the mix calls for (usually 20 oz of water). Once the water boils, put the lid on and turn the heat down to low and cook according to the rice directions (about 20-25 minutes). When the rice is done, stir in the frozen peas and serve.