Sloppy Joes (Priscilla)

Ingredients:
2 1/2 pounds ground beef
1 large green bell pepper, diced
1/2 large onion, diced
1 1/2 cups ketchup
5 cloves garlic, minced
2 tablespoons packed brown sugar
2 teaspoons chili powder, or more as needed
1 teaspoon dry mustard
1/2 teaspoon red pepper flakes, or more as needed
Hot sauce, such as Tabasco
Worcestershire sauce
Salt and freshly ground black pepper
8 kaiser rolls
2 tablespoons butter, softened
Chips or salad, for serving, if desire

Directions:

Start by browning the ground beef in a large pot over medium-high heat. Drain off the fat. Add in the green peppers and onions. Stir, and then add 1 cup water, the ketchup and garlic. Stir it around to combine, and then add the brown sugar, chili powder, dry mustard, red pepper flakes, and hot sauce, Worcestershire, salt and pepper to taste. Stir to combine, and then cover and simmer over medium-low heat, about 20 minutes.

To serve, spread the rolls with the butter and brown them on a griddle or in a skillet. Spoon a good amount of the meat mixture onto the bottom roll, and then top with the other half. Serve with chips, salad or just enjoy it by itself.

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/sloppy-joes-recipe.html?oc=linkback

Cajun Chicken Alfredo (Emlyn)

• 4 boneless skinless chicken breasts
• 1/4 cup butter , divided
• 2 cups half-and-half or 2 cups heavy cream
• 4 -8 ounces cream cheese
• 1/4 cup grated parmesan cheese
• 8 ounces fettuccine or 8 ounces other type pasta

Cajun Seasoning

• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper , less if desired
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• salt , to taste

Directions:

1. Prepare noodles according to package directions and set aside.
2. Trim chicken breasts of fat and cut into bite sized pieces. (If doing restaurant
3. style you may prefer to leave the breasts whole or cut into strips, up to you).
4. Saute chicken in butter. If you are doing restaurant style us only 1-2 tbsp of butter, reserving the rest.
5. Add cajun seasoning to chicken while it sautes, adding the ingredients to taste, you can always add more later.
6. For family style, once chicken is cooked, stir in half and half or cream and cheeses. Bring to a low boil and stir until melted and creamy. Toss with pasta and serve!

For restaurant style, melt remaining butter in a medium sauce pan, add half and half or cream. Melt in cheeses, stir to combine. Toss with pasta and place chicken on top.

Lettuce Wraps (Emlyn)

In a wok or large frying pan, brown ground turkey with Teriyaki sauce. Add ginger, garlic, chopped/shredded carrots, shredded coconut and finely chopped peanuts. Add Mandarin sauce to all. Serve with lettuce cups and additional Mandarin sauce for dipping.

Olive Garden's Venetian Apricot Chicken (Shalene)

Ingredients
Apricot Sauce:
1/2 cup chicken stock (broth)
1/2 cup apricot preserves
Salt and pepper to taste

Tomato Mixture:
1/2 lb roma tomatoes, cut into 1” pieces
6 basil leaves, cut into 1/2” pieces
1 tsp garlic pepper
Salt to taste

Garlic Herb Seasoning:
3 tsp garlic pepper
1 tsp Italian seasoning

1 bunch asparagus (remove bottom inch of stems)
1/2 lb broccoli florets
1Tbsp extra-virgin olive oil
4 boneless, skinless chicken breasts
Chopped parsley to garnish

Procedures
1.COMBINE Garlic Herb Seasoning ingredients in a small mixing bowl and set aside.
2.BLEND chicken stock and apricot preserves in a sauce pan. Add salt & pepper to taste. Bring to a boil and remove from heat.
3.COMBINE tomatoes, basil, garlic pepper and salt in a separate mixing bowl and set aside.
4.BLANCH asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking.
5.COAT sauté pan with 1Tbsp olive oil. While keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture and until hot. Do not overcook.
6.GRILL chicken until internal temperature reaches 165°F.
7.PLACE grilled chicken on a platter next to hot broccoli and asparagus. Sprinkle Garlic Herb Seasoning on broccoli. Pour tomato mixture on top of vegetables.
8.TOP chicken breasts with apricot sauce and garnish with chopped parsley.

Prep Time: 20 minutes
Cook Time: 15 minutes
Serving Size: 4

Jerk Chicken Salad (Emlyn)

for more recipes, visit my website: www.pamperedchef.biz/tinafairbourn

Ingredients:
1 tablespoon Garlic Oil or olive oil to cook with Chicken
1 tablespoon Jamaican Jerk Rub
1 pound chicken tenders grilled with rub
1 medium pineapple diced, grilled with Jamaican rub
1 red bell pepper, diced
3 green onions diced
2 heads romaine lettuce shredded
1 can (15 ounces) black beans, drained
6 slices bacon, cooked, drained and crumbled

Dressing
2 limes (1 Tbl. zest, juice both limes)
1/3 cup reduced-fat mayonnaise
2 tablespoons pineapple / APRICOT preserves(jelly)

Enchilada-zagna (Emlyn)

2 to 3 cooked, boneless, skinless chicken breasts cut into small pieces
1 28 oz can or 2 15 oz cans mild red enchilada sauce
1 8 oz container sour cream
1 12 oz can evaporated milk
2 cups shredded cheddar cheese
1 4 oz can diced green chilies, undrained
1 pkg (12 tortillas) 7 inch corn tortillas

*Grease 13 x 9 inch baking dish
*Combine enchilada sauce and sour cream
*Combine evaporated milk, cheese ,and chiles in medium saucepan.
Cook over medium heat until cheese has melted and mixture is smooth.

(Will be runny)

*Spread 1 cup enchilada sauce mixture on bottom of baking dish.
* Layer: 4 tortillas

1 cup enchilada sauce mixture
1 1/2 cups chicken
1 cup cheese sauce
*Repeat layers

*Top with remaining tortillas, enchilada sauce mixture, and cheese sauce
*Cover with foil. Bake at 350 degrees for 40 minutes.
Uncover. Cool 10 minutes before serving.

Meat and Cheese Loaf (Shalene)

2 pounds ground beef
1½ cup cubed Swiss or Cheddar cheese
2 eggs, beaten
1 large onion, chopped
1 large green bell pepper, chopped
2 teaspoons salt
1 teaspoon pepper
1 teaspoon celery salt
½ teaspoon paprika
1½ cups milk
1 cup bread crumbs

Combine ingredients in given order. Mix well. Press into 2 greased loaf pans and bake at 350° for about 1 ½ hours.

Stuffed Peppers (Emlyn)

4 -5 peppers of any color(cut off top and clean out inside)
1-1.5 lbs raw ground beef
1/2 - 1 cup cooked rice (brown or white)
1/2 tsp salt
1 egg
1/2 cup salsa
1/2-1 chopped onion

Take prepared peppers and set aside. Mix Rest of ingredients. Place meat mix in peppers until full. Place in greased pan. Top w salsa and cook 350 for an hour uncovered. They cook better if not touching.

(I like mine w less meat and more rice so naturally I did 1 lb meat and 1 cup rice)
- Becca Fitts

Painted Butterfly Hot Dogs (Emlyn)

Painted Butterfly Hot Dogs


Ingredients:

Hot Dogs
Refrigerator biscuits (like Grands or any brand)
1 egg
water
food coloring
pretzel sticks
cheese, ketchup, or mustard (for the face)
small paintbrushes

Directions:

Preheat oven to 350 degrees. Lightly spray a cookie sheet or cake pan. Give each child two biscuits and a hot dog.

Help them cut each biscuit in half, turn one half over, and place on pan as the "wings". Repeat with the other biscuit.
Lay the hot dog on top of the biscuits. Time to paint!

To make paints, put one egg and one tablespoon water in a small bowl and mix well. Pour a small amount of egg mixture in several bowls (however many colors you want) and add a drop or two of different food colorings. We went with blue, purple, and orange. One egg made plenty of paint, but if you have a big group of kids, you may want to use two.

Give each child a clean paintbrush and let them paint their "butterfly wings".

Have a great chat and enjoy some 'dinner-making family time'!

Bake at 350 for about 10 minutes, until biscuits are golden brown. Add two pretzel sticks for antannae and either ketchup/mustard/cheese/whatever you want for two eyes and mouth. Serve with a side of your favorite vegetable and dinner's ready!

Thanks to Gourmet Mom on the Go

Cafe Rio-Style Pork Barbacoa (Emlyn)

1 pork loin
1 cup brown sugar
1 16 oz. jar any salsa

Place brown sugar and salsa over pork loin in Crock Pot.  Cook 5-6 hours on High or 10-12 on Low.

Eat in salads, tacos or burritos!
Serve with Creamy Tomatillo Dressing

Coconut Curry Chicken (Emlyn)

½ lb boneless, skinless chicken breasts, cut into bite size pieces
1 Tb curry powder
¼ C canned light coconut milk
½ T canned tomato paste
1 tsp vegetable oil
1 ½ tsp minced garlic
½ small onion, chopped
¼ tsp salt

Put oil and chicken into a pan, cook on high.

When the chicken is halfway cooked mix in the tomato paste, coconut milk, curry powder, garlic, onion, and salt.

Put on lid and cook on medium until mixture bubbles and chicken is cooked.


When I made it I had put in all of the coconut milk and tomato paste to make more of a sauce. I also usually do 3 Tb of curry but I forgot to the other day. - Sarah Muller

Swiss Cheese Fondue (Emlyn)

Ingredients
1 clove garlic
1 (12 oz.) can PET® Evaporated Milk
4 cups shredded Swiss cheese (1 lb.)
Pinch nutmeg
Granny Smith apples
1 French baguette bread

Preparation Directions
1.
RUB inside of fondue pot or heavy saucepan with garlic.
2.
HEAT evaporated milk over medium-low heat in medium saucepan until bubbles form around edges, but not boiling. Gradually stir in cheese. Continue to cook until cheese is melted and smooth. Stir in nutmeg. Pour into fondue pot or prepared saucepan.
3.
SERVE with apples and bread cubes for dipping.

Chicken Enchiladas (Emlyn)

Ingredients:
1 ½ C sour cream or plain yogurt
2 cans cream of chicken soup
1 7 oz can diced green chiles
1 10 oz can mild enchilada sauce
3 C chopped or shredded cooked chicken
12 corn or flour tortillas
1 ½ C shredded cheddar cheese

Directions:
In a large bowl mix sour cream, soup, chiles, and enchilada sauce.
In a 9x13 baking pan, place 1/3 mixture in bottom of baking dish, mix 1/3 in with cooked chicken, roll meat and some cheese in each tortilla, place side-by-side in dish, and cover with remaining 1/3 of mixture. Top it off with the remaining cheese.
Cover with foil and bake at 350°F for 45 minutes or until heated through.

Beef Stroganoff (Emlyn)

2 lb.s. flank or round steak (London Broil is best); cut in strips
1 onion, sliced
1 clove garlic, minced
1 can mushrooms, drained
2 C. beef broth
1 Tbsp. catsup
1 Tbsp. Worchestershire sauce
1/4 C. cooking sherry

Roux: 2 Tbsp. flour and 2 Tbsp. butter mixed together

1 C. sour cream (use low or non-fat for the light version of the recipe)

Brown meat with onions. Put in crock-pot. Add remaining ingredients (mixed together) except roux and sour cream. Cook on low about 8 hours. Add roux and mix well until thickened. Tun off heat. After a few minutes add sour cream. Serve over cooked egg noodles.

Experimental Sunday Roast (Emlyn)

Don't have any dry onion soup mix? This turned out really good!

Roast

1 cube beef bullion with 2 cups water, then just a bunch of onion salt, garlic salt, a bay leaf, and some oregano and basil

Cook in crock-pot on low 8 hours or high 4 hours.

Chicken Piccata (Mom)

Ingredients:
4 chicken breast halves, boned, skinned
1 egg
3 Tbsp lemon juice, divided
¼ cup flour
⅛ tsp garlic powder
⅛ tsp paprika
¼ cup butter
2 tsp chicken bouillon
½ cup boiling water

Directions:
Beat egg with 1 Tbsp lemon juice. Combine flour, garlic powder, and paprika. Dip chicken in egg then in four mixture. Brown chicken in a large skillet with ¼ cup butter. Dissolve bouillon in water add lemon juice. Add liquid to skillet. Cover and simmer 20 minutes or until tender. Garnish as desired.

Sloppy Joes (Shalene)

Ingredients:
1 lb ground beef
1 tablespoon minced onion flakes
½ teaspoon minced garlic
1 teaspoon dried green and red pepper flakes
1 teaspoon salt
¼ teaspoon celery salt
¼ teaspoon dry mustard
¼ teaspoon chili powder
1 cup water
1 6-oz tomato paste

Directions:
Brown ground beef in a medium skillet over medium-high heat. Drain excess grease. Add onion, garlic, pepper flakes, salt, celery salt, mustard, and chili powder. Add water and tomato paste. Bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally.

Porcupine Meat Balls (Shalene)

Ingredients:
1 lb hamburger
2 Tbsp chopped onion
½ cup rice
1 tsp salt
½ tsp celery salt
1 Tbsp Worcestershire sauce
¼ tsp garlic salt
Milk
2 cups tomato sauce or tomato soup

Directions:
Combine everything except milk and tomato sauce. Form hamburger mixture into 2” balls. Place in skillet. Cover with tomato sauce or soup thinned with milk. Bring to a boil; cover and simmer until rice is done, about 30 minutes.

Meat and Cheese Loaf (Shalene)

Ingredients:
2 pounds ground beef
1 ½ cup cubed Swiss or Cheddar cheese
2 eggs, beaten
1 large onion, chopped
1 large green bell pepper, chopped
2 teaspoons salt
1 teaspoon pepper
1 teaspoon celery salt
½ teaspoon paprika
1 ½ cups milk
1 cup bread crumbs

Directions:
Combine ingredients in given order. Mix well. Press into 2 greased loaf pans and bake at 350° for about 1 hour.

Curried Wild Rice and Pork (Shalene)

Rice:
2 ½ cups water
1 cup wild rice
3 teaspoons curry powder
1 teaspoon salt

Combine all ingredients and cook until rice is tender

Pork:
½ lb pork cuts
1 Tablespoon oil
¼ teaspoon black pepper
1 large green onion
1 can mandarin oranges (juice reserved for 1 cup liquid)
1 Tablespoon cornstarch
8 oz sugar peas

Directions:
Cook pork with oil, salt, and pepper for about 8 minutes. Place remaining ingredients including the rice into a skillet and heat through.