Saturday, March 6, 2010

heart attack bread

8 oz. of shredded Mozzarella cheese
16 oz. of shredded sharp Cheddar cheese
1 cup of green onions, chopped
1/2 cup of mayo
2 Tbsp of sour cream
3 cloves of garlic , minced
1 stick of butter, softened/slightly melted
2 loaves of French bread

In a large bowl combine cheeses and onion. Add mayo and sour cream. In another bowl combine butter and garlic well. Combine cheese mixture and garlic butter mixture. Cut bread in half long ways. Preheat broiler. Spread mixture evenly on all four parts of bread. Broil bread for 3-5 mins. Remove carefully and let stand for 5 mins. Cut and enjoy. IT IS TO DIE FOR!!!!!!!!

Creamy chicken and wild rice soup

2 cups of cooked chicken ,diced or shredded
5 cups of chicken broth
2 cans of cream of chicken soup
1 cup of celery,diced
1 cup of carrots,diced
2 Tbsp of onion powder
1 tsp of black pepper
1 can of evaporated milk
2 pkgs. of Uncle Ben's Ready Rice (long grain and wild), they are 8.8 oz. each.

In large pot combine broth and veggies,cook until tender. Add chicken, onion powder,pepper, cream soup, bring to a simmer. Add rice and turn to med low heat,cook until soft ,about 5 minutes. Finally add milk and stir. Enjoy

Wednesday, January 13, 2010

White Castle hamburgers

1/2 cup dried onion flakes,
2 pounds ground chuck- 80/20 ground beef
1/2 t. seasoned salt.
6 slices cheddar cheese
24 small party rolls- I use Martin's Potato Bread Party Rolls.
24 dill pickle slices.

Evenly spread the onions on the bottom of a 9x13 inch baking dish. Gently press the ground
beef on top of the onion flakes. Press evenly making one giant patty. Sprinkle with seasoned salt. At this point you can use a drinking straw and poke holes throughout the meat. That is what they do with the original white castle burgers. Bake in a 400 degree oven for 20 minutes. Using a paper towel, pat the excess grease from the top of the patty. Top with cheddar cheese, return to oven for 2 more minutes. Remove from oven, let set 5 minutes then cut into 24 patties. Slice open and separate each party roll. Place bottom of rolls on a large platter. Using a spatula lift patty with onion layer onto each bun bottom. Top each slider with a pickle slice then the bun lid. Serve immediately. Makes 24 Sliders.

Tuesday, January 12, 2010

Beef Pappardelle

1 lb. of rigatoni noodles
1 lb ground beef
2 cloves of garlic , crushed
1/2 tsp of pepper
1 tsp of seasoning salt
6 oz. can of tomato paste
3 cups water
1 1/2 envelope spaghetti sauce mix
1/2 tsp. crushed oregano
3 oz. of cream cheese, softened
8 oz. carton of sour cream
3/4 cups of grated Parmesan cheese, divided

Boil pasta, drain and set aside. Brown beef and garlic, drain ,add pepper and seasoning salt. Mix in a bowl tomato paste, water, spaghetti sauce mix, and oregano. Add to beef mixture and simmer for 20- 25 mins. In a sprayed 11x13 pan (3 quart) place half the noodles in the bottom cover with 1/2 beef mixture. In small bowl combine sour cream, cream cheese, and 1/3 cup of Parmesan. Spoon half the cheese mixture on top the tomato beef mixture. Then the rest of the noodles, then tomato beef mixture. Top with the remaining cheese mixture and Parmesan cheese. Bake on 350 for 20 mins. Enjoy It's Great !!!!!!!!

Blueberry Zucchini Bread ( lowfat and healthy)

3 eggs lightly beaten
1 cup of oil or 1 cup of applesauce to make it low fat
3 tsp. vanilla extract
2 1/4 cups of sugar
2 cups of finely shredded zucchini
1 1/2 cups of all-purpose flour
1 1/2 cups wheat flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp. of baking soda
1 tbsp. of ground cinnamon
2 cups of fresh blueberries

Preheat oven to 350 degrees. In a large bowl beat eggs, oil, vanilla & sugar. Stir in zucchini. Stir in flour, salt, baking powder, baking soda, and cinnamon. Fold in blueberries. Bake 50 minutes in loaf pan. 10-15 minutes for muffins. Enjoy

Chicken tortilla soup

16 oz. can of chicken broth
14 3/4 oz. can of cream of chicken
2 Tbsp. of taco seasonings
2 chicken breast cooked and chopped
16 oz. can of whole kernel corn
16 oz. can of black beans rinsed & drained
16 oz can of diced of tomatoes
4 oz. can of diced chilies

In crock pot whisk chicken broth ,cream of chicken soup and taco seasonings , until blended. Add remaining ingredients to crock pot and stir. Cook on low for 4 hrs. or high for 2 hrs. Garnish with
grater cheese, sour cream and tortilla chips.

Taco Soup

1 lb. ground beef
1 Sm. onion and 1 Tbsp. onion
16 oz. cans of kidney beans
16 oz. can of black beans
16 oz. can of chili beans
16 oz. can of cream-style corn
16 oz. can of sweet corn
16 oz. can of diced tomatoes
8 oz. can of tomato sauce
4 oz. can of diced green chilies
1 pkg. of taco seasoning
1 Tbsp. of chili powder

Brown beef and onions., Drain. Open all cans and add to a crock pot, undrained. Stir in beef mixture and seasonings. Cook for 2 hours on high or 4 hours on low. Garnish with tortilla chips, sour cream, and cheese.