Utah Tacos
Ingredients:
20 frozen rolls, thawed
2 cups cheddar cheese, shredded
6 cups chili
Shredded lettuce
Green onions, sliced
Diced tomatoes
Salsa
Sour Cream
Method:
Thaw rolls, but do not allow to rise. Heat chili and place in a 9x13 pan. Place thawed rolls on top of chili(it is ok if they are touching). Sprinkle with cheese and bake at 350F for 25-30 minutes. Do not cover with tinfoil. To serve, shred lettuce and place on individual plates. Top with sliced green onions and diced tomatoes. Place a generous serving of chili and bread on top of lettuce. Top with salsa and a dollop of sour cream.
Recipe serves 8
Tuesday, May 5, 2009
My Mother In -Laws Beef Stroganoff
This is one of those recipes that is so easy but taste so good. My mother in law has served at a wedding luncheon, I often take this to people who have just had a baby and need dinner. Or I will make something else and bring them the ingredients and the recipe to this for them to make for dinner the next night. Plus my kids and Hubby devour it!!
11/2 lbs Rounds steak (I use stew meat)
1 envelope onion soup mix
1 can cream of mushroom soup
1 cup fresh mushrooms
1/2 can Campbell's beef consomme
1/2 container of sour cream
** I usually double this for my family of 5 also so I can use the whole can of beef consomme**
Stir all ingredients together except sour cream, put into crock pot all day on low, or on high for 4-5 hours( I usually do this at lunch time) an hour or so before eating add in sour cream, stir well. Serve over egg noodles or rice.
HINT- If you like you mushrooms to be big and still in tact hold of putting them in till the last hour or so. If you not a huge fan of mushrooms put them in from the start you wont even know they are there when you eat :)
11/2 lbs Rounds steak (I use stew meat)
1 envelope onion soup mix
1 can cream of mushroom soup
1 cup fresh mushrooms
1/2 can Campbell's beef consomme
1/2 container of sour cream
** I usually double this for my family of 5 also so I can use the whole can of beef consomme**
Stir all ingredients together except sour cream, put into crock pot all day on low, or on high for 4-5 hours( I usually do this at lunch time) an hour or so before eating add in sour cream, stir well. Serve over egg noodles or rice.
HINT- If you like you mushrooms to be big and still in tact hold of putting them in till the last hour or so. If you not a huge fan of mushrooms put them in from the start you wont even know they are there when you eat :)
Cammie's Pork Chops and Jungle Rice
I got these recipes together from my friend Cammie. She got them from her sister-in-law who is a gourmet chef, and I love them! Everyone who I make it for always asks for the recipe! I usually serve this with glazed baby carrots.
Cammie's Pork Chops
4 good quality boneless pork chops, about 1" thick (I'm not sure what they're called, but they're all one shade and just have a ribbon of fat around the outside...they are not the kind that are marbled with fat)
2 t. cinnamon
1 t. cumin
1 t. salt
1 t. freshly ground black pepper
1 T. real butter
1 T. canola oil
1/2 c. chicken or vegetable broth
1 t. sugar
-combine cinnamon, cumin, salt, and pepper in a shallow dish
-rinse pork chops and pat dry with a paper towel (important to pat dry!)
-press all sides of the pork chops into the spices and rub to coat thoroughly. Make sure to press the spices into the meat.
-refrigerate pork chops 1-2 hours
-remove pork from fridge and heat butter and oil together in a large skillet over medium-high heat until it turns nut brown
-Add pork and brown one minute on each side. Reduce heat and cover and cook until done, turning once. Do NOT over cook the pork. It will still look SLIGHTLY pink when you remove it from the heat...it continues to cook as it rests.
-Remove pork from the pan to a plate. Pour oil out of the pan, but do NOT scrape out all of the drippings. Return pan to heat and add broth. Cook broth over high heat while scraping the bottom of the pan. You want it to come to a boil and then boil it for several minutes until it reduces to a syrupy texture. After it is boiling for a few minutes, add any juice that has accumulated on the plate with the pork. Once the broth has reduced to a syrupy texture, quickly stir in the sugar, for just a second, just until it is dissolved. Put the individual pork chops on plates and spoon the reduction sauce over them.
Jungle Rice
I ALWAYS TRIPLE THIS RECIPE because then it uses almost a whole can of coconut milk, and it freezes really well. I just divide the left overs into freezer ziploc bags. When I want it again, I thaw it slightly and then put it in a glass bowl with a lid and sprinkle with a couple tablespoons of water and microwave, covered, until heated through.
Not sure why this is called jungle rice, but it has a very rich, exotic flavor...almost a thai flavor...seriously yummy and addictive.
1 c. white rice (the original recipe calls for basmati, but I actually like it better with just regular white rice)
2 t. canola oil
2 cloves garlic, finely minced (use FRESH garlic, not the jarred stuff for this one...it makes a big difference!)
1 1/2 t. fresh ginger root, finely minced (again, FRESH, not the dried stuff...I tried to substitute once, and YUCK!)
1 c. chicken broth
1/2 c. coconut milk
1 t. dried basil
1 t. dried cilantro or 1 T. fresh cilantro, finely minced
1 t. salt
1/4-1/2 t. freshly ground black pepper
-Preheat oven to 350
-Rinse rice in a sieve until water runs clear. Drain.
-Heat oil in saucepan over medium heat till hot. Add garlic and ginger and saute about 2 minutes. Add rice and saute just until grains are coated lightly and evenly with the oil...about 1 minute.
-Add all other ingredients and bring to a boil, stirring occasionally.
-Once it comes to a full boil, cover the rice and transfer it to the oven. If you are using a pot that can go in the oven, this is easy...if not, transfer the rice to a glass oven dish sprayed with pam, and cover tightly with foil.
-bake 15 minutes, stir rice, then bake for 15 more minutes. FYI, I usually start cooking my pork chops about the time I stir the rice.
Cammie's Pork Chops
4 good quality boneless pork chops, about 1" thick (I'm not sure what they're called, but they're all one shade and just have a ribbon of fat around the outside...they are not the kind that are marbled with fat)
2 t. cinnamon
1 t. cumin
1 t. salt
1 t. freshly ground black pepper
1 T. real butter
1 T. canola oil
1/2 c. chicken or vegetable broth
1 t. sugar
-combine cinnamon, cumin, salt, and pepper in a shallow dish
-rinse pork chops and pat dry with a paper towel (important to pat dry!)
-press all sides of the pork chops into the spices and rub to coat thoroughly. Make sure to press the spices into the meat.
-refrigerate pork chops 1-2 hours
-remove pork from fridge and heat butter and oil together in a large skillet over medium-high heat until it turns nut brown
-Add pork and brown one minute on each side. Reduce heat and cover and cook until done, turning once. Do NOT over cook the pork. It will still look SLIGHTLY pink when you remove it from the heat...it continues to cook as it rests.
-Remove pork from the pan to a plate. Pour oil out of the pan, but do NOT scrape out all of the drippings. Return pan to heat and add broth. Cook broth over high heat while scraping the bottom of the pan. You want it to come to a boil and then boil it for several minutes until it reduces to a syrupy texture. After it is boiling for a few minutes, add any juice that has accumulated on the plate with the pork. Once the broth has reduced to a syrupy texture, quickly stir in the sugar, for just a second, just until it is dissolved. Put the individual pork chops on plates and spoon the reduction sauce over them.
Jungle Rice
I ALWAYS TRIPLE THIS RECIPE because then it uses almost a whole can of coconut milk, and it freezes really well. I just divide the left overs into freezer ziploc bags. When I want it again, I thaw it slightly and then put it in a glass bowl with a lid and sprinkle with a couple tablespoons of water and microwave, covered, until heated through.
Not sure why this is called jungle rice, but it has a very rich, exotic flavor...almost a thai flavor...seriously yummy and addictive.
1 c. white rice (the original recipe calls for basmati, but I actually like it better with just regular white rice)
2 t. canola oil
2 cloves garlic, finely minced (use FRESH garlic, not the jarred stuff for this one...it makes a big difference!)
1 1/2 t. fresh ginger root, finely minced (again, FRESH, not the dried stuff...I tried to substitute once, and YUCK!)
1 c. chicken broth
1/2 c. coconut milk
1 t. dried basil
1 t. dried cilantro or 1 T. fresh cilantro, finely minced
1 t. salt
1/4-1/2 t. freshly ground black pepper
-Preheat oven to 350
-Rinse rice in a sieve until water runs clear. Drain.
-Heat oil in saucepan over medium heat till hot. Add garlic and ginger and saute about 2 minutes. Add rice and saute just until grains are coated lightly and evenly with the oil...about 1 minute.
-Add all other ingredients and bring to a boil, stirring occasionally.
-Once it comes to a full boil, cover the rice and transfer it to the oven. If you are using a pot that can go in the oven, this is easy...if not, transfer the rice to a glass oven dish sprayed with pam, and cover tightly with foil.
-bake 15 minutes, stir rice, then bake for 15 more minutes. FYI, I usually start cooking my pork chops about the time I stir the rice.
Symphony Bar Fudge
I'll post another later, but I'm on my way out the door and this is my quickest one to type up.
This is a recipe I got from a lady in my previous ward. Every time I make it for the holidays I always get people commenting on it. I've also had someone say it's better than someone's fudge who they know that considered themselves to be a great fudge maker.
Symphony Bar Fudge
2 c. heavy cream
4 c. sugar
3 King Size Symphony bars (the one's with almonds and toffee, but if you don't like that you could use plain, also at my local store they usually have the medium sized ones on sale, so just use somewhere between 24-25 oz.)
1 c. butter, softened (real butter on this one)
Mix together cream and sugar. Bring to a boil. Boil until soft ball stage.
Mix together butter and chocolate bars that have been broken up in a big bowl.
Pour cream and sugar mixture over butter and chocolate. Stir until glossy. Pour into a greased 9x13 and refrigerate.
This is a recipe I got from a lady in my previous ward. Every time I make it for the holidays I always get people commenting on it. I've also had someone say it's better than someone's fudge who they know that considered themselves to be a great fudge maker.
Symphony Bar Fudge
2 c. heavy cream
4 c. sugar
3 King Size Symphony bars (the one's with almonds and toffee, but if you don't like that you could use plain, also at my local store they usually have the medium sized ones on sale, so just use somewhere between 24-25 oz.)
1 c. butter, softened (real butter on this one)
Mix together cream and sugar. Bring to a boil. Boil until soft ball stage.
Mix together butter and chocolate bars that have been broken up in a big bowl.
Pour cream and sugar mixture over butter and chocolate. Stir until glossy. Pour into a greased 9x13 and refrigerate.
Theme for this week.... a day late
Sorry yesterday was a crazy day for me. So we will start our week off a day late. This week I was thinking for the theme that I want your best. Not the most difficult, not the prettiest when its done, but the recipe that you make over and over cause your family loves it and always is a crowd pleaser. Those good ol' dependable recipes. If you have already posted some of those give us some good runner ups. Happy cooking!!!!
Friday, May 1, 2009
Country Style Ribs
3 lbs. Country style pork ribs (boneless or bone in)
2/3 cups Chili sauce
1/2 cup grape jelly
1 tsp. dry red wine(you can leave this out or buy the alcohol free cooking wine, or the real deal.
1 tsp. mustard (any kind)
Heat oven to 325 degrees. Place ribs(if bone-in) bone down, with meaty side up in pan(smaller glass casserole dish) with not a lot of extra room. Cover with foil. Bake ribs(no sauce) for 1 1/2 hours. Drain all juice from the pan. Heat the ingredients for the sauce until melted all together. Pour over ribs. Put tin foil back over the ribs and cook for another 1 1/2 to 2 hours spooning the sauce over the ribs frequently. Don't over cook because it will make the meat tough.
I know the ingredients are interesting, but trust me it is yummy.
2/3 cups Chili sauce
1/2 cup grape jelly
1 tsp. dry red wine(you can leave this out or buy the alcohol free cooking wine, or the real deal.
1 tsp. mustard (any kind)
Heat oven to 325 degrees. Place ribs(if bone-in) bone down, with meaty side up in pan(smaller glass casserole dish) with not a lot of extra room. Cover with foil. Bake ribs(no sauce) for 1 1/2 hours. Drain all juice from the pan. Heat the ingredients for the sauce until melted all together. Pour over ribs. Put tin foil back over the ribs and cook for another 1 1/2 to 2 hours spooning the sauce over the ribs frequently. Don't over cook because it will make the meat tough.
I know the ingredients are interesting, but trust me it is yummy.
Hawaiian Pineapple Chicken
Hawaiian Pineapple Chicken
1/2 c. soy sauce
1/2 c. sugar
juice from a 20 oz. can of pineapple
5 slices of fresh ginger, with the outside peeled off
2-3 lbs. of chicken parts (I used a couple boneless skinless chicken breast cut into pieces)
Mix the first four ingredient together in a pot, add your chicken. Bring to a boil, then simmer until chicken is cooked all the way through. Mix 2 Tbls. of cornstarch with a little water and pour it in with chicken to thicken the sauce.
Serve over rice and add some of the pineapple from the juice you used.
I know at first it looks like there is only 5 ingredients but there are a couple more if you count the rice and water and cornstarch but I figured it was close enough. I hope you enjoy it!
1/2 c. soy sauce
1/2 c. sugar
juice from a 20 oz. can of pineapple
5 slices of fresh ginger, with the outside peeled off
2-3 lbs. of chicken parts (I used a couple boneless skinless chicken breast cut into pieces)
Mix the first four ingredient together in a pot, add your chicken. Bring to a boil, then simmer until chicken is cooked all the way through. Mix 2 Tbls. of cornstarch with a little water and pour it in with chicken to thicken the sauce.
Serve over rice and add some of the pineapple from the juice you used.
I know at first it looks like there is only 5 ingredients but there are a couple more if you count the rice and water and cornstarch but I figured it was close enough. I hope you enjoy it!
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