Artikel schreiben

Wednesday, July 25, 2012

Crock Pot Orange Chicken

Total Time: 4 hrs 15 mins

Prep Time: 15 mins
Cook Time: 4 hrs


3 -4 boneless chicken breasts, cut in cubes 

1/3 cup rice flour olive oil (for frying) 

1 teaspoon balsamic vinegar

 3 tablespoons ketchup 

1 teaspoon chili-garlic sauce

 1/2 cup orange juice concentrate

 4 tablespoons brown sugar


Heat oil in frying pan. Toss chicken pieces in rice flour. Fry until brown, does not need to be cooked as they will cook in crock pot.  Toss in bottom of crock pot. combine remaining ingredients and pour over chicken. Cook in crock pot, low 3-4 hrs.

Shredded Sour Cream Chicken Sandwiches

Total Time: 25 mins

Prep Time: 15 mins
Cook Time: 10 mins


 1 (28 ounce) can chicken, undrained, shredded

 8 ounces sour cream

 1 (6 ounce) box Stove Top stuffing mix, chicken 

 1 (10 1/2 ounce) can cream of chicken soup



Cook stove top stuffing per box directions. In large pan on stove, add prepared stuffing, sour cream, canned chicken and cream of chicken soup. Mix well and heat to desired temperature. Serve.

White Almond Sour Cream Wedding Cake

Total Time: 55 mins

Prep Time: 10 mins
Cook Time: 45 mins


   2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury) 

   2 cups all-purpose flour

   2 cups granulated sugar 

   1 1/2 teaspoons salt 

   2 2/3 cups water

   1/4 cup vegetable oil

   2 teaspoons real vanilla 

   2 teaspoons almond extract

   2 cups sour cream

   8 large egg whites



Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on medium speed for 2 minutes. Pour into greased and floured cake pans, filling each pan a little over half full. Lightly tap cake pans on counter to bring air bubbles to top. Bake in preheated 325° F oven until cake tests done. Baking time varies according to the size and depth of pans being used. I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans. In 2" deep pans, this recipe makes: One 14" round and one 6" round or One 16" round or One 12" round and one 10" round or One 12 X 18" sheet cake or One 12" round and one 8" round and one 6" round or Two 9" squares or 5 dozen cupcakes. Half the recipe makes: Two 7" rounds or Two 6" rounds and 6 cupcakes. For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites. For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe. For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end. For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.  For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.

Tuesday, July 24, 2012

Carrot Cake

Total Time: 1 hrs 5 mins

Prep Time: 20 mins
Cook Time: 45 mins



 2 cups all-purpose flour

 2 teaspoons baking soda

 1 teaspoon baking powder

 1 teaspoon salt 

 2 teaspoons ground cinnamon

 1 3/4 cups white sugar

 1 cup vegetable oil 

 3 eggs 

 1 teaspoon vanilla extract

 2 cups shredded carrots 

 1 cup flaked coconut 

 1 cup chopped walnuts

 1 (8 ounce) can crushed pineapple, drained 


 1 (8 ounce) package cream cheese, softened 

 1/4 cup butter, softened 

 2 cups icing sugar


 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. 

 Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.

 Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes. Don't panic, the centre will sink a little.

 Allow to cool; when cool, ice the cake. You can certainly use your favourite cream cheese frosting to ice this cake, but the one I've included is highly recommended (I usually leave the cake in the 13x9 pan and just ice the top).

 To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.

Peanut Butter Cookies

Total Time: 10 mins

Prep Time: 5 mins
Cook Time: 5 mins


 1 cup peanut butter (your choice, smooth or chunky) 

 1 cup granulated sugar 

 1 large egg

 sugar, for rolling (optional)




  Mix peanut butter, sugar, and egg together until smooth.

  Drop by teaspoon onto cookie sheet two inches apart. If desired, roll in extra sugar before placing on cookie sheet.

  Press with fork; press again in opposite direction.

  Bake 10 to 12 minutes at 350 degrees Fahrenheit. 

  Do not brown; do not over bake.


Delicious Chicken Pot Pie

Total Time: 1 hrs 45 mins

Prep Time: 1 hrs 
Cook Time: 45 mins


 1 cup potato, diced 

 1 cup onion, diced 

 1 cup celery, diced

 1 cup carrot, diced 

 1/3 cup melted margarine

 1/2 cup all-purpose flour

 2 cups chicken broth

 1 cup half-and-half

 1 teaspoon salt 

 1/4 teaspoon pepper

 4 cups chicken, cooked and chopped

 2 pie crusts (either store bought or your own recipe)




  Preheat oven to 400°F.

  Saute onion, celery, carrots and potatoes in margarine for 10 minutes. 

  Add flour to sauteed mixture, stirring well, cook one minute stirring constantly. 

  Combine broth and half and half.

  Gradually stir into vegetable mixture. 

  Cook over medium heat stirring constantly until thickened and bubbly.

  Stir in salt and pepper; add chicken and stir well.

  Pour into shallow 2 quart casserole dish and top with pie shells.

  Cut slits to allow steam to escape. 

  Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.


Uncle Bill's Microwave Potato Chips

Total Time: 35 mins

Prep Time: 10 mins
Cook Time: 25 mins


 4 large potatoes (russet, yellow gold, white or red potatoes)

 your choice spices (granulated garlic powder, seasoning salt, cayenne pepper, dried dill weed, granulated garlic powder) 

 vegetable oil, for microwave bacon tray


  If potatoes are old, peel and slice thin, less than 1/16" in thickness (paper thin), slicing across the potato.

  If the potatoes are new or good skins, DO NOT PEEL, just scrub well, then slice them less than 1/16" in thickness (paper thin), slicing across the potato.

  Place potato slices in a bowl, sprinkle with some salt (if desired) cover with cold water and let sit for 10 minutes.

  Remove potato slices in batches onto paper toweling and pat dry. 

  If you have a microwave bacon tray, rub the tray with a vegetable oil, then place the sliced potatoes flat on the tray in a single layer. 

  Sprinkle with your choice of herbs or spices or just leave them plain. 

  Cover with a microwaveable, round heavy plastic cover.

   Microwave on HIGH (full power) for 5 to 5 1/2 minutes or until they curl slightly and are a very light brown in color. 

  Cooking time could vary slightly, depending on the wattage of your microwave and the thickness of the slices. The thinner the slices, the quicker they cook and the tastier they are. 

  You do not have to turn the sliced potatoes over. 

  If you do not have a bacon tray, use a microwave safe casserole dish. 

  Rub the inside of the dish with some olive oil for the first batch of potato chips. 

  I do not know why, but I find that if you do not rub oil the first time, some chips will tend to stick to the dish. 

  After the first batch is done, you do not have to rub the dish again.

  Continue to microwave the remainder of sliced potatoes as noted above. 

   If using a bacon tray, after the first batch is cooked, you can reduce the microwaving time to 4 1/2 minutes and even less as you continue to microwave each batch.

   NOTE: You can also use PARCHMENT PAPER to microwave the potato slices. Lightly spray or rub the parchment paper with some vegetable oil or a Pam spray. Place your potato slices on the parchment paper, then sprinkle them with whatever you like and then place another piece of parchment paper on top. This will help microwave the potatoes more evenly and they should turn out nice and crisp. Microwaving time should be between 5 and 6 minutes. 

  ADDITIONAL IDEAS, suggested by Deb K:. 

  Granulated garlic powder with parsley. 

  Cracked black pepper, grated parmesan and sea salt sprinkled after removing from microwave. 

  Another, after removing chips from microwave, sprinkle with grated cheddar cheese, zap for a few seconds to melt the cheese, then add a dab of sour cream.

  A great dip is Robert Rothschild Farm Dips:. 

  Emerald Isle Onion Dill and Horseradish Dip.

Crock Pot Potato Chowder

Total Time: 10 mins

Prep Time: 5 mins
Cook Time: 5 mins


 8 cups diced potatoes 

 1/3 cup onion, chopped

 3 (14 1/2 ounce) cans chicken broth 

 1 (10 3/4 ounce) can condensed cream of chicken soup

 1 (8 ounce) package cream cheese, cubed, softened

 1/2 lb bacon, cooked and crumbled



 Combine potatoes, onion, broth, and cream of chicken soup in crock pot. 

 Cover and cook on low 8-10 hours or until potatoes are tender.

 Add cream cheese and blend. 

 Top with bacon and chives before serving.

eFannie Farmer's Classic Baked Macaroni and Chese

Total Time: 40 mins

Prep Time: 20 mins
Cook Time: 20 mins


 1 (8 ounce) package macaroni

 4 tablespoons butter

 4 tablespoons flour 

 1 cup milk

 1 cup cream 

 1/2 teaspoon salt fresh ground black pepper, to taste

 2 cups cheddar cheese, shredded good quality 

 1/2 cup breadcrumbs, buttered




   Preheat oven to 400°F.

   Cook and drain macaroni according to package directions; set aside. 

   In a large saucepan melt butter. 

   Add flour mixed with salt and pepper, using a whisk to stir until well blended. 

   Pour milk and cream in gradually; stirring constantly.

   Bring to boiling point and boil 2 minutes (stirring constantly).

   Reduce heat and cook (stirring constantly) 10 minutes. 

   Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.

   Turn off flame.

   Add macaroni to the saucepan and toss to coat with the cheese sauce. 

  Transfer macaroni to a buttered baking dish.

  Sprinkle with breadcrumbs.

  Bake 20 minutes until the top is golden brown.

  (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling

Monday, July 23, 2012

Stolen Garlic Chicken Livers

Total Time: 10 mins

Prep Time: 5 mins
Cook Time: 5 mins


 1/2 lb chicken liver

 1 tablespoon olive oil

 1 teaspoon lemon juice 

 1/2 teaspoon salt 3 cloves garlic




  Wash, trim and dry the Chicken Livers.

  DRY fry them, NO OIL, in a frying pan, for three or four minutes until cooked through. 

  Whilst still on the cooker add the oil, lemon juice and salt to taste. 

 Stir once gently to mix. 

  Serve immediately into a single portion dish and sprinkle liberally with chopped garlic, the more the better.

  The dry fry technique prevents the liver from browning and keeps it tender enough to melt in your mouth.

  Don't use Virgin Olive oil, the Greeks and Italians only use that for salads and dressings, very rarely for cooking.

  Bon Appetite!


Artikel schreiben