Sorry for posting this late..
Janet:
Calzones w pepperoni & sausage-2 packs of 5. Thaw & reheat.
15 Bean Soup-1 container. Add water if needed. Thaw & reheat.
Raspberry Chicken-6 breast. Bake at 350 degrees for 45-60 minutes.
Jen:
Cajun Pork Burger:Each received 3 mild and 6 spicy (Misti-2 mild & 7 spicy) Cook until no longer pink. Plus each receive a bag of special sauce for burgers. Add 1/4 c mayo.
Crockpot Beef Tips-Thaw. Crockpot on low for 6-10 hours or high for 4 hours. Add bag one & two to crockpot. Stir in bag 3 during the last hour.
Baked Chicken with Butter & Cream-Bake for 30 minutes uncovered at 350 degrees. Add butter-re butter at cream time-add powdered milk with 1 1/2 cup water pour over after 30 mins. Pour around the chicken.
Teressa:
Green Chili Pork Stew: 1 container. Thaw and reheat.
Hot Colby Ham Sandwiches: Thaw. Bake at 350 degrees for 30 minute/until cheese is melted.
Maple Roasted Chicken with Sweet Potatoes-1 9x13 pan. Thaw and bake at 400 degrees for 15 minutes.
Mist:
Fabulous Freezer Chicken: 10 drumstick. Thaw. Crockpot. Or make coating-recipe on website.
Steak with Blue Cheese: 1 bag of steak and ziplock bag of blue cheese butter. Thaw and grill. Top with blue cheese butter.
Fall Harvest Pasta-Thaw. Serve with pasta.
Blue Cheese Pasta-Thaw. Serve with pasta.
Tina:
Grandma's Secret- 1 9x13 pan. Bake 350 degree. Bake for 30 minutes if thawed or 1 1/2 hours if frozen.
Weeknight Enchiladas-1 9x13 pan. Thaw and bake at 350 degrees for 1 hour.
Cheesy Chicken & Noodles-Thaw. Place in pan. Bake for 45 to 60 minutes at 350 degrees.
Showing posts with label November Exchange. Show all posts
Showing posts with label November Exchange. Show all posts
Tuesday, November 27, 2007
Monday, November 19, 2007
Maple-Roasted Chicken with Sweet Potatoes
1 3 1/2- to 4-pound chicken, cut into 8 pieces
1 yellow onion, cut into 1-inch wedges
2 small sweet potatoes, peeled and cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons maple syrup
6 sprigs fresh thyme
Heat oven to 400° F. Rinse the chicken and pat it dry. Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme. Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.
Yield: 4 servings
To use frozen casserole: thaw in refrigerator and finish cooking at 400° F. It may be helpful to baste the potatoes with the juice in the bottom of the pan.
Tip: The maple glaze can also be used with a whole chicken or Cornish game hens.
CALORIES 625.18 (49% from fat); FAT 34.5g (sat 8.64g); PROTEIN 56.66mg; CHOLESTEROL 222.91mg; CALCIUM 59.39mg; SODIUM 457.81mg; FIBER 1.41g; CARBOHYDRATE 19g; IRON 3.98mg
From Real Simple, DECEMBER 2005
1 yellow onion, cut into 1-inch wedges
2 small sweet potatoes, peeled and cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons maple syrup
6 sprigs fresh thyme
Heat oven to 400° F. Rinse the chicken and pat it dry. Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme. Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.
Yield: 4 servings
To use frozen casserole: thaw in refrigerator and finish cooking at 400° F. It may be helpful to baste the potatoes with the juice in the bottom of the pan.
Tip: The maple glaze can also be used with a whole chicken or Cornish game hens.
CALORIES 625.18 (49% from fat); FAT 34.5g (sat 8.64g); PROTEIN 56.66mg; CHOLESTEROL 222.91mg; CALCIUM 59.39mg; SODIUM 457.81mg; FIBER 1.41g; CARBOHYDRATE 19g; IRON 3.98mg
From Real Simple, DECEMBER 2005
Green Chili Pork Stew
2 pounds lean boneless pork, cut into 1-1/2-inch cubes
1 tablespoon vegetable oil
4 cups chicken broth, divided
3 cans (11 ounces each) whole kernel corn, drained
2 celery ribs, diced
2 medium potatoes, peeled and diced
2 medium tomatoes, diced
3 cans (4 ounces each) chopped green chilies
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt, optional
3 tablespoons all-purpose flour
Cornbread or warmed flour tortillas, optional
In a 5-qt. Dutch oven over medium-high heat, brown pork in oil. Add 3-1/2 cups broth, corn, celery, potatoes, tomatoes, chilies, cumin, oregano and salt if desired; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender. Combine flour and remaining broth; stir into stew. Bring to a boil; cook, stirring constantly, until thickened. Serve with corn bread or tortillas if desired.
Yield: 8 servings.
Nutrition Facts: One serving (prepared with reduced-sodium chicken broth and without added salt, and served without corn bread or tortillas) equals 306 calories, 12 g fat (0 saturated fat), 60 mg cholesterol, 466 mg sodium, 27 g carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges: 2 meat, 2 vegetable, 1 starch, 1 fat.
From www.bestsimplerecipes.com
1 tablespoon vegetable oil
4 cups chicken broth, divided
3 cans (11 ounces each) whole kernel corn, drained
2 celery ribs, diced
2 medium potatoes, peeled and diced
2 medium tomatoes, diced
3 cans (4 ounces each) chopped green chilies
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt, optional
3 tablespoons all-purpose flour
Cornbread or warmed flour tortillas, optional
In a 5-qt. Dutch oven over medium-high heat, brown pork in oil. Add 3-1/2 cups broth, corn, celery, potatoes, tomatoes, chilies, cumin, oregano and salt if desired; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender. Combine flour and remaining broth; stir into stew. Bring to a boil; cook, stirring constantly, until thickened. Serve with corn bread or tortillas if desired.
Yield: 8 servings.
Nutrition Facts: One serving (prepared with reduced-sodium chicken broth and without added salt, and served without corn bread or tortillas) equals 306 calories, 12 g fat (0 saturated fat), 60 mg cholesterol, 466 mg sodium, 27 g carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges: 2 meat, 2 vegetable, 1 starch, 1 fat.
From www.bestsimplerecipes.com
Hot Colby Ham Sandwiches
1/2 cup butter, melted
2 tablespoons prepared mustard
1 tablespoon dried minced onion
1 tablespoon poppy seeds
2 to 3 teaspoons sugar
15 dinner rolls (about 3-inch diameter), sliced
15 slices Colby cheese
15 thin slices deli ham (about 1 pound)
2 cups (8 ounces) shredded mozzarella cheese
In a small bowl, combine the butter, mustard, onion, poppy seeds and sugar. Place roll bottoms, cut side up, in an ungreased 15-in. x 10-in. x 1-in. baking pan. Top each with Colby cheese, ham and mozzarella. Drizzle with half of the butter mixture. Replace roll tops. Drizzle with remaining butter mixture. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted. Yield: 15 servings.
Here are instructions from another recipe that calls for similar sandwiches to be wrapped individually in foil.... Bake at 350° for 6-10 minutes or until cheese is melted, or freeze for up to 2 months.To use frozen sandwiches: Bake at 350° for 30-35 minutes or until cheese is melted.
Yield: 8 servings.
From www.rd.com
2 tablespoons prepared mustard
1 tablespoon dried minced onion
1 tablespoon poppy seeds
2 to 3 teaspoons sugar
15 dinner rolls (about 3-inch diameter), sliced
15 slices Colby cheese
15 thin slices deli ham (about 1 pound)
2 cups (8 ounces) shredded mozzarella cheese
In a small bowl, combine the butter, mustard, onion, poppy seeds and sugar. Place roll bottoms, cut side up, in an ungreased 15-in. x 10-in. x 1-in. baking pan. Top each with Colby cheese, ham and mozzarella. Drizzle with half of the butter mixture. Replace roll tops. Drizzle with remaining butter mixture. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted. Yield: 15 servings.
Here are instructions from another recipe that calls for similar sandwiches to be wrapped individually in foil.... Bake at 350° for 6-10 minutes or until cheese is melted, or freeze for up to 2 months.To use frozen sandwiches: Bake at 350° for 30-35 minutes or until cheese is melted.
Yield: 8 servings.
From www.rd.com
Tuesday, November 13, 2007
Marinated Steak with Blue Cheese Butter
4 1- inch thick boneless ribeye steaks
1/4 cup apple cider vinegar
1/4 cup honey
2 tablespoons soy sauce
1 TB dijon mustard
1 tsp salt
1/8 tsp white pepper
1/4 cup butter, softened
1/4 cup crumbled blue cheese
1 Tbsp heavy cream
Place steak in a zipper lock bag. In a small bowl, combine vinegar, honey, soy sauce, mustard, salt, and pepper and mix to blend. Pour equal amounts in each bag over steaks and seal bags.In a small bowl, combine butter, cheese, and cream and blend well. Divide into four portions and place in four small ziplock bags.Attach to bags with steaks, seal, label, and freeze.To thaw and cook: Thaw overnight in fridge. Prepare and preheat grill. Grill thawed steaks 4-5 min. per side, When steaks are cooked, place on serving plate and top each with the blue cheese butter. Cover steaks and let stand 5-6 min. before serving.Serves 4-6.
Source: Missouri Gourmet Girls @ http://mogourmetgirls.blogspot.com/2007/10/marinated-steak-with-blue-cheese-butter.html
1/4 cup apple cider vinegar
1/4 cup honey
2 tablespoons soy sauce
1 TB dijon mustard
1 tsp salt
1/8 tsp white pepper
1/4 cup butter, softened
1/4 cup crumbled blue cheese
1 Tbsp heavy cream
Place steak in a zipper lock bag. In a small bowl, combine vinegar, honey, soy sauce, mustard, salt, and pepper and mix to blend. Pour equal amounts in each bag over steaks and seal bags.In a small bowl, combine butter, cheese, and cream and blend well. Divide into four portions and place in four small ziplock bags.Attach to bags with steaks, seal, label, and freeze.To thaw and cook: Thaw overnight in fridge. Prepare and preheat grill. Grill thawed steaks 4-5 min. per side, When steaks are cooked, place on serving plate and top each with the blue cheese butter. Cover steaks and let stand 5-6 min. before serving.Serves 4-6.
Source: Missouri Gourmet Girls @ http://mogourmetgirls.blogspot.com/2007/10/marinated-steak-with-blue-cheese-butter.html
Fabulous Freezer Drumsticks
The coating mix listing in this recipe is enough for 12 drumsticks, and the marinade ingredients in this recipe is for two bags of drumsticks (12 in each bag). For the next batch of drumsticks you will have to prepare another recipe of coating mix. When you are ready to make a bag of drumsticks, place them in the fridge overnight to thaw. If desired, increase the drumsticks to 48, double the amount of oil and soy sauce, an use 1 more onion, keep the garlic still at 1/4 cup, and make 4 bags of these to freeze, just remember to marinate overnight before placing in the freezer.... trust me kids of all ages love these, they are delicious!
24 chicken drumsticks, divided
2 small onions, chopped
1/4 cup chopped fresh garlic
3/4 cup vegetable oil
1/4 cup soy sauce
1/2 teaspoon cayenne
COATING MIX
3 cups fresh breadcrumbs
3 tablespoons mustard
1/4 cup dry white wine (can use chicken broth in place of wine)
salt and black pepper
1. To prepare the drumsticks, divide 12 drumsticks between two large resealable bags.
2. In a bowl whisk together onions, oil, garlic, soy sauce and about 1/2 teaspoon cayenne pepper.
3. Divide the onion mixture between the two bags, then add in 12 drumsticks in each bag.
Seal the bags, then turn to coat the drumsticks in the marinade.
4. Place in the refrigerator overnight, then the following day place in the freezer (or you can cook them!).
5. When ready to cook 12 drumsticks, set oven to 375 degrees.
6. Prepare a foil-lined baking sheet.
7. Remove the thawed drumsticks from the marinade and scrape off any onion and garlic.
8. Place the drumsticks in a large bowl.
9. In another bowl whisk together mustard and wine; drizzle over the drumsticks; toss well to coat.
10. Sprinkle the drumsticks with salt and pepper.
11. Coat each drumstick in the fresh breadcrumbs (coating lightly but evenly).
12. Place on prepared baking sheet.
13. Bake for 35 minutes.
14. Increase the oven heat to 400 degrees and bake for another 15 minutes longer.
Source: http://www.recipezaar.com/156822
24 chicken drumsticks, divided
2 small onions, chopped
1/4 cup chopped fresh garlic
3/4 cup vegetable oil
1/4 cup soy sauce
1/2 teaspoon cayenne
COATING MIX
3 cups fresh breadcrumbs
3 tablespoons mustard
1/4 cup dry white wine (can use chicken broth in place of wine)
salt and black pepper
1. To prepare the drumsticks, divide 12 drumsticks between two large resealable bags.
2. In a bowl whisk together onions, oil, garlic, soy sauce and about 1/2 teaspoon cayenne pepper.
3. Divide the onion mixture between the two bags, then add in 12 drumsticks in each bag.
Seal the bags, then turn to coat the drumsticks in the marinade.
4. Place in the refrigerator overnight, then the following day place in the freezer (or you can cook them!).
5. When ready to cook 12 drumsticks, set oven to 375 degrees.
6. Prepare a foil-lined baking sheet.
7. Remove the thawed drumsticks from the marinade and scrape off any onion and garlic.
8. Place the drumsticks in a large bowl.
9. In another bowl whisk together mustard and wine; drizzle over the drumsticks; toss well to coat.
10. Sprinkle the drumsticks with salt and pepper.
11. Coat each drumstick in the fresh breadcrumbs (coating lightly but evenly).
12. Place on prepared baking sheet.
13. Bake for 35 minutes.
14. Increase the oven heat to 400 degrees and bake for another 15 minutes longer.
Source: http://www.recipezaar.com/156822
Tuesday, November 6, 2007
November Exchange
Here is what we are making for our November Exchange:
Misti:
Fall Harvest Pasta (Pumpkin & Sausage Pasta-recipe posted in post for Oct Exchange)
Blue Cheese Pasta
Blue Cheese Steaks
Ziplock Chicken (all legs)
Tina:
Weeknight Enchiladas
Cheesy Chicken & Noodles
Grandma's Secret
Mashed Potatoes
Jennifer:
Sirloin Tips
Cajun Pork Burgers
Cream & Butter Chicken
Janet:
Calzones with Sausage & Pepperoni
Raspberry Chicken (8 breast)
15 Bean Soup with Ham
Teresa:
Green Chili Pork Stew
Maple-Roasted Chicken with Sweet Potatoes (6 thighs)
Hot Colby Ham Sandwiches (12 Sandwiches)
Misti:
Fall Harvest Pasta (Pumpkin & Sausage Pasta-recipe posted in post for Oct Exchange)
Blue Cheese Pasta
Blue Cheese Steaks
Ziplock Chicken (all legs)
Tina:
Weeknight Enchiladas
Cheesy Chicken & Noodles
Grandma's Secret
Mashed Potatoes
Jennifer:
Sirloin Tips
Cajun Pork Burgers
Cream & Butter Chicken
Janet:
Calzones with Sausage & Pepperoni
Raspberry Chicken (8 breast)
15 Bean Soup with Ham
Teresa:
Green Chili Pork Stew
Maple-Roasted Chicken with Sweet Potatoes (6 thighs)
Hot Colby Ham Sandwiches (12 Sandwiches)
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