Now We're Cookin'

Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Author: Nicki (Page 17 of 37)

Melanie’s Chili

January 8, 2007 / / 0 Comments

Recipe Source: Melanie / allrecipes.com

Prep/Cooking Time: 30 Min

Ingredients:

1 pound ground beef
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (16 ounce) can pinto beans
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon minced garlic

Directions:

In a large saucepan over medium-high heat, cook beef and onion until meat is no longer pink. Stir in tomatoes, tomato sauce, beans, chili powder, cumin, cayenne and garlic. Cover, reduce heat and simmer 20 minutes.

Melanie’s Notes:

To make a double batch, double everything except the meat and onion. Use 1 can each of pinto and kidney beans, that is how I normally make it.

Absolutely Awesome BBQ Sauce

January 8, 2007 / / 0 Comments

Recipe Source: Joel Manthei / allrecipes.com

Prep/Cooking Time: 55 Min

Ingredients:

1 cup brown sugar
1/2 cup chile sauce
1/2 cup rum
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup Worcestershire sauce
2 cloves garlic, crushed
1 teaspoon ground dry mustard
ground black pepper to taste

Directions:

In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper. Simmer 30 minutes, stirring occasionally. Cool, and refrigerate until ready to use.

Absolutely the Best Nacho Dip Ever

January 8, 2007 / / 0 Comments

Recipe Source: Jeff Moore / allrecipes.com

Prep/Cooking Time: 2 Hrs 20 Min

Ingredients:

1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup cocktail sauce
1 cup mild salsa
3/4 cup diced green onion
3/4 cup diced red bell pepper
3/4 cup diced green bell pepper
2 cups shredded Cheddar cheese
2 cups shredded lettuce
1 cucumber, thinly sliced

Directions:

In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish.

In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce.

Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving.

Easy Oven Beef and Gravy

January 8, 2007 / / 0 Comments

Recipe Source: internetnut / recipezaar.com

Prep/Cooking Time: 2¼ hours / 5 min prep

Ingredients:

2 lbs boneless beef cubes
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can water
1 (1 7/8 ounce) envelope dry onion soup mix

Directions:

Mix the soups and water together using a electric mixer in a bowl.

Place the cubed beef in a oven proof dish.

Pour the soup mix over the beef and gently fold until all the meat is covered.

Cover the dish and bake at 325 for 2 hours, stirring several times.

Serve this over mashed potatoes or noodles.

Bacon Wraps

January 6, 2007 / / 0 Comments

Recipe Source: Teresa Hand

You’ll need:

Townhouse crackers
Cream cheese
Bacon
Toothpicks

Directions:

Let the cream cheese set out and soften. Spread a little on the crackers and make a sandwich out of it. Wrap a half of slice of bacon around it and poke a toothpick through it, keep going until all of the cream cheese and bacon is gone. Preheat oven to 350 degrees. Place each “sandwich” on a flat baking sheet. Cook for about 15 or 20 minutes rotating them about half way through.

Campbell’s One Dish Chicken & Rice

January 1, 2007 / / 0 Comments

Recipe Source: adapted from IAmAChocoHolic’s submission to Campbell’s website

Ingredients:

1 can cream of (your favorite) soup — preferably Campbell’s 98% Fat Free
1 cup water
3/4 cup white rice, regular — uncooked
1/4 teaspoon paprika
1/4 teaspoon pepper
1 teaspoon garlic salt
4 chicken breast halves — skinned and boned

Directions:

In 2-qt. shallow baking dish, mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover. Bake at 375º for 45 minutes or until chicken and rice are done.

For creamier rice, increase water to 1 1/3 cups.

Serves 4.

Chicken Tortilla Soup

December 30, 2006 / / 2 Comments

Recipe Source: Star Pooley / allrecipes.com

Prep/Cooking Time: 40 Min

Ingredients:

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

Directions:

In a medium stock pot, heat oil over medium heat. Sauté onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.

Stir in corn, hominy, chilies, beans, cilantro, and chicken. Simmer for 10 minutes.

Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Easy Sausage Strata

December 30, 2006 / / 0 Comments

Recipe Source: Lisa Rosenkrans / allrecipes.com

Prep/Cooking Time: 10 Hrs

Ingredients:

1 pound pork sausage
6 (1 ounce) slices bread, cubed
2 cups shredded Cheddar cheese
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon ground dry mustard

Directions:

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.

Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7×11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.

Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).

Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Spanish Rice Original

December 30, 2006 / / 0 Comments

Recipe Source: DivaDee / allrecipes.com

Prep/Cooking Time: 1 Hr 15 Min

Ingredients:

1 cup chicken broth
1 cup tomato sauce
6 slices bacon
2 onions, diced
1 cup uncooked white rice
2 tomatoes, diced
2 green bell peppers, diced
1/2 teaspoon chili powder
1/2 teaspoon salt and pepper to taste
1 (10 ounce) can sliced black olives, drained (optional)
1 (10 ounce) can whole kernel corn, drained (optional)

Directions:

In a small saucepan over medium heat, combine chicken broth and tomato sauce. Bring to a boil while cooking the following.

In a large skillet over medium heat, cook bacon until evenly brown. Chop bacon, and set aside, reserving the bacon fat. Add onion to skillet, and sauté until tender. Stir in rice, and cook until lightly browned, 3 to 5 minutes. Pour in boiling chicken broth and tomato sauce. Add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover, and simmer for 30 to 40 minutes. Stir in black olives and corn.

Diva’s Note:

If you are going to double the recipe (I usually make a doubled recipe), use the same amount of bacon strips and oil, and keep to 1 can of olives and 1 can of corn, double all other ingredients.

Ham and Red Eye Gravy

December 29, 2006 / / 0 Comments

Recipe Source: Diana Rattray

Ingredients:

2 tablespoons margarine
1 slice of ham, about 1/4-inch thick
2 tablespoons strong, brewed, black coffee
4 tablespoons water

Directions:

Melt margarine in skillet and fry ham until done. Remove ham to a platter and keep warm. Add coffee and water to the fat; bring to a boil. Serve gravy with the ham and grits.

For a large slice of ham or two slices, double amount of liquid.

Serves 2 to 4.

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