This recipe was in my George Foreman handbook, and it's really good and super easy!
1/2 C Honey
1/2 C Hot Sauce
4 pork chops
Mix honey and hot sauce then brush over pork chops. Grill until no longer pink. Serve with rice and vegetables.
Cold Christmas Punch
Served this at a lunch last week and it was delicious and got wonderful reviews! It's almost like a cold Wassil, without the orange flavor.
4 C Water
1 1/2 C Sugar
1 tsp Ground Cinnamon
2 cans Pineapple Juice Concentrate
1 can Apple Juice Concentrate
1 can Cranberry Juice Concentrate
2 liters Ginger ale, chilled
In a saucepan, bring the water, sugar and cinnamon to a boil; stir until sugar is dissolved. Chill. Just before serving, combine the syrup mixture, juice concentrates diluted with proper amount of water and ginger ale in a punch bowl or large pitcher. Serve over ice. Makes 30 Cups (recipe can be halved for smaller crowds)
4 C Water
1 1/2 C Sugar
1 tsp Ground Cinnamon
2 cans Pineapple Juice Concentrate
1 can Apple Juice Concentrate
1 can Cranberry Juice Concentrate
2 liters Ginger ale, chilled
In a saucepan, bring the water, sugar and cinnamon to a boil; stir until sugar is dissolved. Chill. Just before serving, combine the syrup mixture, juice concentrates diluted with proper amount of water and ginger ale in a punch bowl or large pitcher. Serve over ice. Makes 30 Cups (recipe can be halved for smaller crowds)
Barbeque Steak over Rice (2 meals in 1)
2 lbs. round steak, cut into cubes
2/3 C chopped onion
1 C. chopped celery
1 clove garlic
7 Tbls. brown sugar
6 tsp lemon juice
6 Tbls Worcestershire sauce
3 cans Tomato Soup
dash of Tabasco sauce
(sour cream)
Brown cubes in oil on the stove. put everything in a crockpot and cook on low 4-6 hours. Serve over rice. Add a little bit of sour cream to the left overs and serve over noodles.
2/3 C chopped onion
1 C. chopped celery
1 clove garlic
7 Tbls. brown sugar
6 tsp lemon juice
6 Tbls Worcestershire sauce
3 cans Tomato Soup
dash of Tabasco sauce
(sour cream)
Brown cubes in oil on the stove. put everything in a crockpot and cook on low 4-6 hours. Serve over rice. Add a little bit of sour cream to the left overs and serve over noodles.
Crock Pot Italian Chicken
4 Chichen Breasts
4 oz. Cream Cheese
1/3- 1/2 C Buttermilk*
2 Cans Cream of Chicken Soup
1 Pkg dry Italian dressing, regular
Mix all ingredients together except chicken. Place chicken breasts in crock pot, salt and pepper lightly, pour soup mixture over and cook on medium for 4 hours or until chicken is tender. Serve over noodles or rice.
4 oz. Cream Cheese
1/3- 1/2 C Buttermilk*
2 Cans Cream of Chicken Soup
1 Pkg dry Italian dressing, regular
Mix all ingredients together except chicken. Place chicken breasts in crock pot, salt and pepper lightly, pour soup mixture over and cook on medium for 4 hours or until chicken is tender. Serve over noodles or rice.
Taco Pie
Crust:
1/4 C plus 1 Tbls. Corn Meal divided
3/4 C Flour
1 1/2 tsp baking powder
1/2 tsp salt
1/3 C Milk
1 Tbls vegetable Oil
Filling:
1 Lb Ground beef or Ground Turkey
Taco Seasoning
1 C Salsa
1 C Grated Cheddar Cheese
Lettuce, Tomato, sliced Olives, Sour Cream
Preheat Oven to 450. In a greased pie pan sprinkle 1 Tbls Corn Meal. Mix the rest of the Crust ingredients together well, then press into pan. Cook the ground beef (sprinkle with a little taco seasoning) and salsa together. Place meat mixture in crust and top with shredded cheese. Bake 15 min or until crust is done and cheese is melted. Serve with lettuce, tomato, olives and sour cream. (Serves 4)
1/4 C plus 1 Tbls. Corn Meal divided
3/4 C Flour
1 1/2 tsp baking powder
1/2 tsp salt
1/3 C Milk
1 Tbls vegetable Oil
Filling:
1 Lb Ground beef or Ground Turkey
Taco Seasoning
1 C Salsa
1 C Grated Cheddar Cheese
Lettuce, Tomato, sliced Olives, Sour Cream
Preheat Oven to 450. In a greased pie pan sprinkle 1 Tbls Corn Meal. Mix the rest of the Crust ingredients together well, then press into pan. Cook the ground beef (sprinkle with a little taco seasoning) and salsa together. Place meat mixture in crust and top with shredded cheese. Bake 15 min or until crust is done and cheese is melted. Serve with lettuce, tomato, olives and sour cream. (Serves 4)
Beef and Bean Enchiladas
1 lb Ground Beef
1/2 C Chopped Onion
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp garlic powder
1 can refried beans
10 flour tortillas
1 cup enchilada sauce
3/4 cup salsa
2 cups cheddar cheese, shredded
sour cream
Crumble and brown ground beef in skillet. Drain off fat. Add onion and cook for 2 minutes. Mix in spices. Spread the center of each tortilla with refried beans and then meat mixture. Roll up and place in greased 9x13-inch baking dish. Combine enchilada sauce and salsa. Pour over tortillas. Sprinkle with cheese. Bake at 350 for 20-25 minutes or until cheese is melted and bubbly. Serve with sour cream.
1/2 C Chopped Onion
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp garlic powder
1 can refried beans
10 flour tortillas
1 cup enchilada sauce
3/4 cup salsa
2 cups cheddar cheese, shredded
sour cream
Crumble and brown ground beef in skillet. Drain off fat. Add onion and cook for 2 minutes. Mix in spices. Spread the center of each tortilla with refried beans and then meat mixture. Roll up and place in greased 9x13-inch baking dish. Combine enchilada sauce and salsa. Pour over tortillas. Sprinkle with cheese. Bake at 350 for 20-25 minutes or until cheese is melted and bubbly. Serve with sour cream.
Cheeseburger Pie
1 ld. Ground Beef
1/2 C Chopped Onion
1/2 tsp. Salt
1/4 tsp. Pepper
1 C Shredded Cheddar Cheese
1 1/2 C Milk
3 Eggs
3/4 C Buttermilk biscuit mix
In Skillet, brown hamburger with onion. Drain, sprinkle with salt and pepper and spread in a greased pie plate. Top with cheese. Blend milk, eggs and biscuit mix well and pour over cheese. Bake until golden brown. (20-25 minutes @350)
1/2 C Chopped Onion
1/2 tsp. Salt
1/4 tsp. Pepper
1 C Shredded Cheddar Cheese
1 1/2 C Milk
3 Eggs
3/4 C Buttermilk biscuit mix
In Skillet, brown hamburger with onion. Drain, sprinkle with salt and pepper and spread in a greased pie plate. Top with cheese. Blend milk, eggs and biscuit mix well and pour over cheese. Bake until golden brown. (20-25 minutes @350)
Crispy Chicken Parmesan Alfredo
Chicken:
1 cup plain bread crumbs
2 tablespoons flour
1/4 cup parmesan cheese
1 cup milk
6 (1/2") thick chicken tenders
vegetable oil ( frying )
Alfredo Sauce:
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
Prepare pasta according to package directions. Wash and drain chicken strips.
Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
Place in frying pan that the oil has been heated and fry at medium to medium low temperature until golden and no longer pink. Remove and drain chicken on paper towels.
Alfredo Sauce:
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.
Place Chicken strips over noodles and drizzle with sauce.
http://allrecipes.com/Recipe/quick-and-easy-alfredo-sauce/Detail.aspx
http://www.cdkitchen.com/recipes/recs/524/Olive_Garden_Parmesan_Crusted_Chicken31045.shtml
Meat and Cheese Stromboli
Super Easy and Super Yummy! Serves 8
(Adapted from Taste of Home June/July 2006)
1 Tbls Butter
1 Loaf Frozen Bread Dough, thawed
1/4 lb thinly sliced Hard Salami
1/4 lb thinly sliced Deli Ham
1/4 lb Sliced Mozzarella Cheese
1/4 lb Mild Cheddar Cheese
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1 Egg beaten
1 tsp toasted sesame seeds
On a greased baking sheet, roll dough into a 15" x 12" rectangle. Arrange the salami, ham and cheeses lengthwise over half of the dough within 1/2" of the edges. sprinkle with seasonings. Fold dough over filling and pinch the edges to seal well.
Brush the top with egg and sprinkle sesame seeds. Bake at 400 degrees for 15-20 minutes or until golden brown. Cool for 5 minutes before slicing.
(Adapted from Taste of Home June/July 2006)
1 Tbls Butter
1 Loaf Frozen Bread Dough, thawed
1/4 lb thinly sliced Hard Salami
1/4 lb thinly sliced Deli Ham
1/4 lb Sliced Mozzarella Cheese
1/4 lb Mild Cheddar Cheese
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1 Egg beaten
1 tsp toasted sesame seeds
On a greased baking sheet, roll dough into a 15" x 12" rectangle. Arrange the salami, ham and cheeses lengthwise over half of the dough within 1/2" of the edges. sprinkle with seasonings. Fold dough over filling and pinch the edges to seal well.
Brush the top with egg and sprinkle sesame seeds. Bake at 400 degrees for 15-20 minutes or until golden brown. Cool for 5 minutes before slicing.
Salsa Ranch Chicken Wraps
I altered this recipe from my Taste of Home Magazine (June/July 2006) and it is DELICIOUS and SO EASY! (serves 4)
4 Tbls Salsa
4 Tbls Ranch Salad Dressing
4 Tomato Basil Tortillas (10 in.)
2 Boneless Skinless Chicken Breast halves (4 oz. each), Grilled and cut into strips
8 slices Tomato
1/2 C sliced green pepper
6 slices Provolone Cheese
2 Tbls Butter, divided
Spread 1 Tbls Salsa and 1 Tbls Ranch down the center of each tortilla. Place the Chicken, Tomato and Green Peppers down each center; top with 1-1/2 slices of cheese. Fold ends over filling and roll (like a burrito).
In a large skillet, melt 1 Tbls butter. Place two wraps folded side down in skillet. Cook over medium heat for 3-4 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps and butter.
4 Tbls Salsa
4 Tbls Ranch Salad Dressing
4 Tomato Basil Tortillas (10 in.)
2 Boneless Skinless Chicken Breast halves (4 oz. each), Grilled and cut into strips
8 slices Tomato
1/2 C sliced green pepper
6 slices Provolone Cheese
2 Tbls Butter, divided
Spread 1 Tbls Salsa and 1 Tbls Ranch down the center of each tortilla. Place the Chicken, Tomato and Green Peppers down each center; top with 1-1/2 slices of cheese. Fold ends over filling and roll (like a burrito).
In a large skillet, melt 1 Tbls butter. Place two wraps folded side down in skillet. Cook over medium heat for 3-4 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps and butter.
Sausage and Cheese Stuffed Pasta Shells
1/4 cup mozzarella cheese,
15 oz ricotta cheese,
1/4 cup parmesan cheese,
1 cup fresh chopped spinach,
2 TBS fresh chopped basil,
1 egg (beaten),
1/2 box cooked/drained shells (approx. 16 shells),
1-28 oz jar pasta sauce,
1/4-1/2 extra mozzarella cheese to sprinkle on top.
Combine sausage, cheeses, spinach, basil, and egg.
Stuff into shells. Pour some pasta sauce over the bottom of greased 13-in. x 9-in. x 2-in. and arrange Stuffed Shells in dish. baking dish. Pour spaghetti sauce over the shells. Cover with foil and bake at 350 degrees F for 40 minutes then remve Foil and bake for 5 minutes more. (These can be frozen individually and reheated in smaller portions if desired)
Creamy Chicken Artichoke Tortellini
½ pound of cooked chicken breast (grilled or baked)
5 cups of cheese tortellini (fresh or frozen)
1 Can of artichoke hearts (in water)
1 Package of frozen Spinach, thawed
1 large jar of alfreido sauce
1 package of shredded mozzarella cheese
2 medium diced tomatoes
1 tsp. of garlic powder
1 tsp of oregano
Salt and pepper to taste
Bake or grill chicken breast appropriately and THINLY slice into strips.
Boil tortellini according to package instructions.
Drain artichokes and chop into thin strips.
In skillet, combine one large jar of alfreido sauce, chicken, drained Spinach, artichokes, tortellini and garlic powder. Add one cup of mozzarella cheese. Let simmer on medium for twenty-thirty minutes, stirring frequently.
Pour into large serving bowl. Sprinkle mozzarella cheese and fresh diced tomatoes on top of the pasta.
5 cups of cheese tortellini (fresh or frozen)
1 Can of artichoke hearts (in water)
1 Package of frozen Spinach, thawed
1 large jar of alfreido sauce
1 package of shredded mozzarella cheese
2 medium diced tomatoes
1 tsp. of garlic powder
1 tsp of oregano
Salt and pepper to taste
Bake or grill chicken breast appropriately and THINLY slice into strips.
Boil tortellini according to package instructions.
Drain artichokes and chop into thin strips.
In skillet, combine one large jar of alfreido sauce, chicken, drained Spinach, artichokes, tortellini and garlic powder. Add one cup of mozzarella cheese. Let simmer on medium for twenty-thirty minutes, stirring frequently.
Pour into large serving bowl. Sprinkle mozzarella cheese and fresh diced tomatoes on top of the pasta.
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