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Location: Holiday Florida
Last Login: 1/1/2009
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|Easy Chicken Egg Rolls|
4 cups purchased coleslaw mix
8 ounces deli roasted chicken breast, shredded
1/2 cup green onion, sliced
3 tablespoons reduced sodium soy sauce
3/4 teaspoon ground ginger
1/2 teaspoon garlic powder
1 (16 ounce) package refrigerated egg roll wraps
cooking oil (for frying)
bottled sweet and sour sauce
Preheat oven to 300°F
In large bowl, toss together coleslaw mix, chicken, onion, soy sauce, ginger and garlic powder.
Spoon about 1/3 cup of the chicken mixture across and just below center of each egg roll wrapper.
Fold bottom corner over filling, tucking it under on other side.
Fold side corners over filling, forming an envelope shape.
Roll egg roll toward remaining corner.
Moisten top corner with water; press firmly to seal.
Repeat with remaining chicken mixture and egg roll wrappers.
In heavy saucepan or deep-fat fryer, heat about 2 inches of oil to 365°F
Fry egg rolls, 2 or 3 at a time, 2 to 3 minutes or until brown, turning often.
Drain on paper towels.
Keep warm in oven while frying remaining egg rolls.
Serve immediately with sweet and sour sauce.
Non-Alcholic Fruity Brunch Cocktail
4 ounces orange juice
2 ounces apple juice
2 ounces diet lemon-lime soda
4 ounces diet ginger ale
1 maraschino cherry (optional)
1 slice lemon (optional)
Mix all the liquids together and pour into a tall glass with ice in it.
Drop in the cherry and lemon slice for garnish.
Collard Greens with Ham Hocks
1 pound fresh collard greens
4 smoked ham hocks
crushed red pepper
salt & pepper
Cut and thoroughly wash greens.
Place in large stock pot with ham hocks, crushed red pepper and enough water to cover. Simmer over medium flame for about two hours (until greens are tender).
Remove from flame and add salt, pepper and hot sauce, to taste.
Serve with sliced red onion for garnish.
Cassoulet with Pork and Kielbasa
10 bone-in skin-on chicken thighs, about 3 to 3 1/2 pounds, trimmed
Salt and pepper to taste
2 teaspoons oil
1 pound boneless country-style pork ribs, trimmed and cut into 1-inch chunks
1 onion, minced
6 garlic cloves, minced
1 tablespoon tomato paste
3 1/2 cup low-sodium chicken broth
1 1/2 cups dry white wine
14.5 ounce can diced tomatoes, drained
4 sprigs fresh thyme or 1/4 teaspoon dried
2 bay leaves
1/4 teaspoon cloves
4 (15.5-ounce) cans great northern beans, rinsed
1 pound kielbasa sausage, sliced 1/4-inch thick
Dry the chicken with paper towels. Season with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until just smoking. Brown half the chicken, about 10 minutes, then transfer to a plate and remove the browned skin. Return the pot with any rendered fat to medium-high heat and repeat with the remaining chicken.
Pat the pork dry with paper towels. Season with salt and pepper. Pour off all but 2 tablespoons of the fat in the pot and place over medium heat until just smoking. Add the pork and brown, about 10 minutes. Add the kielbasa and brown about 5 minutes.
Stir in the onion and cook until softened, about 5 minutes. Stir in garlic and tomato paste and cook for 30 seconds. Stir in broth, wine, tomatoes, thyme, bay leaves and cloves, scraping up any browned bits. Return the chicken thighs with any accumulated juices to the pot and submerge them in the liquid. Bring to a boil, then reduce to a simmer. Add beans, cover, and cook for 40 minutes.
Remove the cover and continue to simmer until the chicken and pork are fully tender, 20 to 20 minutes longer.
Slow Cooker Italian Beef
2 tablespoons canola oil
1 (4- to 5-pound) pot roast or rump roast
5 links hot Italian sausage
1 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon sea salt
1/8 teaspoon black pepper
Pinch of red pepper flakes, fennel seeds, paprika, garlic powder and onion powder
4 large garlic cloves, sliced
1 medium onion, slice
1 large red or green pepper, sliced
1/3 cup hot pepper giardiniera, with oil
1/3 cup pepperoncinis, sliced
Dash of Worcestershire
¼ cup dry white wine
1 cup diced tomatoes
4 to 5 cups beef stock
1 tablespoon cornstarch
Heat a medium-sized skillet, add canola oil and brown the roast for 4 to 5 minutes on all sides, then remove to a serving platter.
In the same oil, saute the sausage until well-browned on all sides, then remove to a platter.
Combine all the ingredients for the seasoning mix (basil through onion powder) and when the meat is cool enough to handle, evenly rub the spice mix into the browned roast.
Scatter the garlic, onion, peppers, giardiniera, pepperoncinis, Worcestershire, white wine and tomatoes on the bottom of a slow cooker.
Place the roast on top, then stuff the sausage around the sides.
Add about 4 cups of beef stock or enough to cover the meat but not overflowing. (Reserve the rest to add later, if needed.)
Cover the cooker and set the temperature. If on low, cook for 10 to 12 hours; high will cook the meat in 5 to 6 hours. In either case make sure the meat is tender and can be either shredded or sliced.
Remove roast from slow cooker to serving platter and carefully shred or slice thinly. Add cornstarch to liquid in slow cooker and stir to thicken.
Serve meat on hard rolls and spoon juice in slow cooker over meat, if desired. Top with more giardiniera or the sweet peppers, if desired.
MAKES 10-12 SERVINGS
Swiss Steak Stew
1/4 cup all-purpose flour
1/2 teaspoon seasoned salt
1-1/2 pounds boneless beef round steak, cut into 6 pieces
1 (14.5-ounce) can diced tomatoes with basil, garlic and oregano, undrained
1/4 cup water
3 cups quartered, unpeeled, small red potatoes
1 large onion, halved lengthwise, thinly sliced
1 medium green bell pepper, cut into strips
1 cup frozen whole kernel corn
In a medium bowl, combine flour and seasoned salt; mix well. Add beef pieces; turn to coat.
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef; cook 5 to 6 minutes or until browned on both sides.
Meanwhile, add tomatoes and water to any remaining flour mixture; mix well. Set aside
In a 3-1/2- to 4-quart slow cooker (or a 5-quart cooker), layer potatoes, browned beef, onion and bell pepper. Pour tomato mixture over top.
Cover; cook on low setting for 7 to 8 hours. Add corn; mix well. Cover; cook additional 15 to 30 minutes or until corn is tender. If desired, add salt and pepper to taste.
From Pillsbury Doughboy Family Pleasing Recipes
MAKES 6 SERVINGS
Stuffed Saucy Meatballs and Pasta
1-1/2 pounds ground beef
2 eggs, slightly beaten
1/2 cup seasoned bread crumbs
3 cloves garlic, minced
2 tablespoons finely chopped fresh oregano
1 teaspoon salt
1/2 teaspoon pepper
12 small balls fresh mozzarella cheese (about 1/3 ounce each)
1 (16-ounce box) spaghetti rigati or linguine
1 (25-ounce or 26-ounce) jar spicy red pepper pasta sauce or other pasta sauce
Fresh oregano sprigs, optional
Preheat oven to 400 degrees.
Combine ground beef, eggs, bread crumbs, garlic, 1 tablespoon chopped oregano, salt and pepper in a large bowl, mixing lightly but thoroughly. Divide mixture into 12 equal portions. Lightly shape into patties.
Place 1 mozzarella ball in center of each patty. Shape beef around cheese until completely enclosed inside and forming meatballs. Place meatballs on aluminum-foil-lined 15x10-inch baking pan. Bake 15 to 20 minutes to medium doneness (160 degrees), until not pink in center and juices show no pink color.
Meanwhile, prepare spaghetti rigati or linguine according to manufacturer's directions and heat pasta sauce in large saucepan until hot, stirring occasionally. Add meatballs and cook until heated through (about 5 minutes).
Spoon meatballs and sauce onto hot pasta. Sprinkle with remaining 1 tablespoon chopped oregano. Garnish with oregano sprigs, if desired.
Slow Cooker Southern Barbecue Pork on a Bun
1 cup ketchup
1 cup chili sauce
1/4 cup Dijon mustard
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon red pepper flakes
4 cloves garlic, peeled and minced
1 (3-pound) boneless pork shoulder butt roast, trimmed of excess fat
Hamburger buns or other rolls, split
In a medium saucepan over medium-high heat, combine ketchup, chili sauce, mustard, vinegar, Worcestershire sauce, red pepper flakes and garlic. Bring mixture to a boil, reduce heat and simmer 5 minutes. Let cool.
Place roast in a large glass bowl or resealable plastic bag; pour sauce over pork and marinate overnight in the refrigerator.
Remove roast from marinade and place in slow cooker. Add 3/4 cup water to marinade, mix well and add to roast in slow cooker. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours, until meat is tender.
Remove meat from barbecue sauce and let stand 10 to 15 minutes before carving into thin slices.
To Serve: Place meat on one half of kaiser bun, add additional sauce and top with the other half of bun.
MAKES 10-12 SERVINGS
Hungarian Cabbage Rolls Recipe
Put one large head cabbage in large pot of salted boiling water.
Boil on medium for 20 minutes or till tender. Leave it on the stove and with a knife and fork, cut off one leaf at a time. Stack in a pile to drain while making the filling.
1 lb. hamburger
1 lb. sausage
1/2 small box instant brown rice
2 large diced onions
1/2 C. diced green pepper
1 T. parsley
Mix together with your hands until very well blended. Place about 1/2 cup mixture on cabbage roll and roll up like an egg roll, tucking ends and trimming hard core top. Grease bottom of large pot. Line pot with cabbage rolls. Sprinkle about 1 cup kraut and 1 cup tomatoes over rolls. Repeat to make 2 to 4 layers. Cook on medium heat for about 2 hours or cover and bake at 350° F. for 2 hours.
4 C. kraut
4 C. canned tomatoes, diced
1 t. salt
1 t. pepper
New Year Cabbage Soup Recipe
1/2 pound bacon, coarsely chopped
12 cups shredded green cabbage (about 2-1/2 pounds)
1 medium onion, chopped
2-1/2 quarts chicken stock or five (16-oz.) cans broth
1 cup half-and-half
2 teaspoons salt (depending on saltiness of broth)
1/2 teaspoon milled pepper
Grated Swiss cheese
In a large stockpot, fry bacon until crisp over medium-high heat. Remove and set aside. To 2 tablespoons drippings in the pan, add the cabbage and onion, reduce heat to medium and saute, stirring occasionally, for 10 minutes or until the cabbage is wilted. Do not let it brown.
Add the chicken stock and simmer until the cabbage and onions are tender, stirring often. Remove from heat and transfer 3 cups (mainly cabbage) of soup to a blender and puree. Return to soup pot and stir in the half-and-half, salt and pepper. Serve garnished with crisp bacon and shredded Swiss cheese.
Yield: 14 cups soup
Sweet and Sour Ribs and Chicken Recipe
1/2 C. cider vinegar
1/2 C. molasses
1 1/4 C. maple syrup
1/2 C. brown mustard
1/2 C. yellow mustard
5 T. tomato paste
4 T. hot chile sambal, sriracha sauce or another Asian hot chile condiment
3 lbs. chicken wing drumette pieces
3 lbs. baby back ribs, cut into individual ribs -- or spare ribs, cut lengthwise on the butcher's band saw into 2-in. lengths, then cut in between the bones into riblets
Salt and pepper
Combine the vinegar, molasses, syrup, brown mustard, yellow mustard, tomato paste and chile sauce.
Divide marinade and pour half over a bowl with the wings and half over a bowl with the ribs. Marinate overnight in the refrigerator
Preheat oven to 375° F. Place ribs and chicken in single layers on slightly rimmed cookie sheets; do not crowd pans. Save any extra marinade for basting.
Season with salt and pepper and bake ribs and wings for 45 minutes to 1 hour, basting every 15 minutes. Season as needed with salt and pepper, and serve. (Discard any remaining marinade.)
2 tablespoons onion -- finely chopped
2/3 cup water
1 pound pork or turkey -- ground
1/3 cup breadcrumbs (soft)
1/2 teaspoon allspice
3/4 teaspoon salt
1/4 teaspoon white pepper
1 egg -- lightly beaten
1 can beef broth
1 tablespoon cornstarch
1 teaspoon cornstarch
1 cup evaporated milk
2 tablespoons evaporated milk
Coat skillet with cooking spray. Place over medium high until hot. Add onion and saute two minutes. Combine breadcrumbs and water in bowl, and let stand 2 minutes. Add onion, turkey, seasoning and egg. Stir well, then shape into 80 meatballs, 1 tablespoon each. Arrange on rack in shallow pan.
Bake at 500ºF for 10 minutes until browned.
Combine broth and cornstarch; bring to a boil and cook for 1 minute until thick, stirring constantly. Add milk; spoon over meat.
Beef Greek Meatballs (Keftdes)
3 slices white bread, crusts removed
1 pound minced beef or lamb
1 large egg
1 large onion, grated
2 cloves crushed garlic
2 tablespoons olive oil
1 teaspoon ground cumin
1 small bunch flat leaf parsley, fine chopped
1 teaspoon dried oregano
sunflower oil for frying
Soak bread in water and squeeze it dry. Mix all ingredients except flour and sunflower oil together and work together with your hands for about 5 minutes until it has a soft, dough-like consistency.
With wet hands, form mixture into walnut sized balls then flatten them slightly.
Flour keftedes twice, so as to get a good crust. Heat oil in a large frying pan until it sizzles.
Fry keftedes for 5-6 minutes, do not overcrowd pan. Turn them once so they are crisp and brown. Drain and serve hot.
Loveshack Martini recipe
Makes 1 serving
1 1/4 ounces Finlandia vodka
1/2 ounce fresh lime juice
1/2 ounce unsweetened cranberry juice
1/2 ounce Chambord
1 splash 7-Up
Combine all ingredients in martini shaker with ice. Shake well. Pour into 7.5-ounce martini glass.
Fruit Punch Recipe
Yields 14 8-ounce servings
3 very ripe bananas
6 cups pineapple-orange juice
1 28-ounce bottle mineral water, chilled
1 25-ounce bottle sparkling cider, chilled
2 cups assorted sliced fruits (strawberries, oranges, kiwi, pineapples or grapes)
Peel the bananas. Remove and discard any clinging banana "threads." Place the bananas in a blender and puree. In a large punch bowl, mix the bananas with the remaining ingredients. Serve chilled.
Luscious Slush Punch
2 1/2 cups white sugar
6 cups water
2 (3 ounce) packages strawberry flavored gelatin mix
1 (46 fluid ounce) can pineapple juice
2/3 cup lemon juice
1 quart orange juice
2 (2 liter) bottles lemon-lime flavored carbonated beverage
1 In a large saucepan, combine sugar, water, and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture in half, and freeze in 2 separate containers.
2 When ready to serve, place the frozen contents of one container in a punch bowl, and stir in 1 bottle of lemon-lime soda until slushy. Makes 2 punch bowls worth
Makes 50 servings
Giligans Island Cocktail
3 fluid ounces orange juice
3 fluid ounces cranberry juice
1 fluid ounce vodka
1 fluid ounce peach schnapps
1. Pour all ingredients in a shaker with ice.
2. Shake for 30 seconds.
3. Strain and serve in tall cocktail glasses.
Pineapple Upside-Down Martini
2 ounces citadelle pineapple and vanilla bean infused vodka
1/2 ounce grenadine
3 ounces pineapple juice
Mix vodka, grenadine, and pineapple juice in a shaker filled with ice and shake vigorously Strain into a martini glass.
Garnish with pineapple wedge.
Grand Captain Recipe
Makes 1 serving
2 ounces Captain Morgan's Spiced Rum
6 ounces unsweetened cranberry juice
1 ounce Grand Marnier
Combine ingredients, shake and serve over ice or straight up.
Mighty Mai Tai
6 ounces light rum
4 ounces dark rum
3 ounces fresh lime juice
1 ounce grenadine
6 ounces mango juice
6 ounces guava nectar
6 ounces pineapple juice
Pour all ingredients into a pitcher half-filled with ice and stir.
Serve in tall Collins glasses or tiki glasses with orange-cherry-pineapple garnishes.
King Kalakau'a's Champagne Punch
6 bottles champagne
2 bottles Sauterne wine, (white Bordeaux)
6 Lemons, sliced
6 Oranges, sliced
6 Mint leaves
1 Pineapple, peeled, cut in sticks
1 cup Sugar
2 cup Brandy
2 qt Fresh strawberries
The night before you prepare the punch, chill the champagne and wine.
On the day of the party slice 6 lemons and 6 oranges into a large punch bowl. Add 6 mint leaves and the sliced, peeled sticks of 1 ripe pineapple. Add 1 cup sugar and pour the Sauterne and 3 bottles of the champagne into the punchbowl. Stir until the sugar melts. Add 2 cups of brandy and 2 quarts of fresh strawberries. Mix gently. Just before serving add the remaining 3 bottles of champagne.
Mele Kalikimaka a me Hau'oli Makahiki Hou (Merry Christmas and a Happy New Year)
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