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 6 of 37)

Tomato Pie

May 6, 2007 / / 0 Comments

Recipe Source: Donna Walters, allrecipes.com

Ingredients:

1 (9 inch) deep dish pie crust
4 large tomatoes, peeled and sliced
1/2 cup chopped fresh basil
3 green onions, thinly sliced
1/2 pound bacon – cooked, drained, and chopped
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
2 cups shredded Cheddar cheese
1/4 cup mayonnaise

Directions:

Preheat oven to 375 degrees F (190 degrees C).

In alternating layers, fill pastry shell with tomatoes, basil, scallions, bacon, garlic powder, oregano, and red pepper. In a small bowl, mix cheese with mayonnaise. Spread mixture over top of pie. Cover loosely with aluminum foil.

Bake in preheated oven for 30 minutes. Remove foil from top of pie and bake an additional 30 minutes. Serve warm or cold.

Makes 6 servings.

Aztec Chicken Salad

May 6, 2007 / / 0 Comments

Recipe Source: From the Cookbook, “Cajun Clark’s One Inch from the Top”

Notes:

Like most recipes, the amount of ingredients you need is in direct proportion to the number and size servings you want to wind up with, including any leftovers. This once again being the case, you can estimate how far the following amounts will go. But, do yourself a favor and cook the entire package at one time; you can then make a larger salad or have what you don’t use for another meal the next day. Makes sense to da ol’ mon Caj, especially if you’re cookin’ One Inch From the Top.

Ingredients:

2 boneless chicken breasts, seasoned to your liking, cooked–broiled, fried, grilled, you name it; it’s your decision–and sliced in 1 inch chunks.
1 can black beans, drained and rinsed
1 can whole kernel corn, drained
1/2 head iceberg lettuce, chopped
1/3 cup finely chopped red onion
1 medium to large tomato, chopped
1/2 bottle Catalina dressing
Tabasco: brand Pepper Sauce
Tortilla chips

Directions:

Mix chicken, beans, corn, lettuce, onion and tomato together. Add Catalina dressing and hot sauce to taste. Serve over Tortilla chips. Can’t get much easier than this, no way.

Bacon Cheeseburger Soup

April 28, 2007 / / 0 Comments

Recipe Source: “Soul Food Recipes Learned on a North Carolina Tobacco Farm” by Willie Crawford

Ingredients:

2 slices bacon
1 pound ground beef
1 tablespoon beef bullion powder
1 large green pepper (seeded and chopped)
2 stalks celery, chopped
1/2 pound shredded mild cheddar cheese
4 cups milk
4 tablespoons flour
1/8 teaspoon Lawry’s Seasoned Salt

Directions:

Fry bacon in medium pot. Remove bacon from grease and leave 1 1/2 tablespoons bacon drippings in pot. Stir in onion, celery and green pepper, lightly cook until done. Stir in the ground been and cook over medium heat until browned.

Slowly stir in the beef bullion and the seasoned salt. Stir in the flour, mixing well. Turn down heat to low and mix in the milk slowly. Mix thoroughly. Stir in the cheese and allow to melt.

Serve hot sprinkling some of the crumbled bacon bits in each bowl.

Buffalo Wing Sandwiches

April 20, 2007 / / 0 Comments

Recipe Source: Bob Sassone / slashfood.com

Ingredients:

1 pkg (9 oz) southwestern chicken strips
1 cup butter, softened and divided
2 tbsp hot sauce
1/2 tsp chili powder
1 tbsp bbq sauce
6 garlic cloves, minced
1 tbsp parsley, minced and fresh
4 cups shredded lettuce
2 tbsp celery, chopped fine
2 tbsp blue cheese dressing (on the side)
salt and pepper
4 hoagie buns

Directions:

In large skillet, combine chicken, 1/2 c butter, hot sauce, bbq sauce and chili powder. Cook uncovered over low heat for five minutes or until heated through.

In a small bowl, combine garlic, parsley and remaining butter. Spread over cut sides of buns. Place on baking sheet and broil 8 inches from the heat for 3-5 minutes or until lightly browned.

Spoon chicken mixture onto bun bottoms; top with lettuce, celery, salt and pepper and dressing. Top with bun tops.

Irish Tea Cake

April 20, 2007 / / 0 Comments

Recipe Source: Cindy / Allrecipes.com

Prep/Cooking Time: 50 Min

Ingredients:

1/2 cup butter, softened
1 cup white sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup confectioners’ sugar for dusting

Directions:

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

In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.

Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners’ sugar right before serving.

Original recipe yield: 1 – 9 inch round cake

Creole Jambalaya

April 19, 2007 / / 1 Comment

Recipe Source: Ruby Williams / Bogalusa, LA

Ingredients:

2 tablespoons butter or margarine
3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1 tablespoon chopped parsley
1 clove garlic, minced
2 cups cubed fully cooked ham,
1 (28-ounce) can diced tomatoes, undrained
1 (10 1/2-ounce) can beef broth,
10 1/2 ounces water
1 cup uncooked long grain rice
1 teaspoon sugar
1/2 teaspoon dried crushed thyme leaves
1/2 teaspoon chili powder
1/2 teaspoon pepper
1 1/2 pounds raw shrimp, peeled and deveined

Directions:

Melt the butter in a Dutch oven. Add the onion, celery, green pepper, parsley. and garlic. Cover and cook until tender. Add the ham, tomatoes, broth, water, rice, sugar, thyme, chili powder, and pepper. Cover and simmer until the rice is tender, about 25 minutes. Add the shrimp, and simmer until the shrimp are cooked through, about 10 minutes.

Yields 6 to 8 servings.

Tips: This recipe can be seasoned according to taste. Hot sauce can be added to make it fiery. Smoked sausage can substitute for the ham if desired.

Alabama Coca Cola Cake

April 19, 2007 / / 0 Comments

Recipe Source: Lisa M. Brown / Albertville, AL

Cake:

2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon baking soda
1 cup margarine
1 cup cola
3 tablespoons cocoa powder
1 1/2 cups miniature marshmallows
1/2 cup buttermilk
1 teaspoon vanilla extract
2 eggs, beaten

Icing:

4 cups confectioners’ sugar
1/2 cup margarine
6 tablespoons cola
3 tablespoons cocoa powder
1 teaspoon vanilla extract
1 cup chopped pecans

Directions:

Preheat the oven to 350 degrees. Generously grease and flour a 16 x 11-inch pan. Combine the flour, granulated sugar, and baking soda in a mixing bowl. In a saucepan, combine the margarine, cola, and cocoa powder, and stir until boiling. Remove from the heat, and stir into the flour mixture. Add the marshmallows, buttermilk, vanilla, and eggs, and mix well. Pour into the prepared pan. Bake for 30 to 35 minutes, until the center is set.

While the cake is baking, prepare the icing. Measure the confectioners’ sugar into a mixing bowl. Melt the margarine in a saucepan. Add the cola and cocoa, and stir until boiling. Remove from heat, and pour over the confectioners’ sugar. Add the vanilla, and beat on high speed for 2 minutes. Stir in the pecans, and pour over the hot cake.

Chicken Curry

April 19, 2007 / / 3 Comments

Recipe Source: Michelle Smith / New Castle, KY

Ingredients:

6 tablespoons butter or margarine
6 tablespoons flour
3 teaspoons curry powder (or to taste)
1 1/2 teaspoon salt
1/4 teaspoon ground ginger
1 1/2 teaspoon sugar
1/2 cup chopped onion
2 cups chicken broth
2 cups milk
4 cups shredded or cubed cooked chicken
1 teaspoon lemon juice
6 to 8 cups cooked white rice

Directions:

Melt butter over low heat in heavy saucepan. Blend in flour, curry powder, salt, ginger, sugar and onion. Cook until onions are translucent.

Gradually stir in chicken broth and milk. Stirring constantly, bring mixture to a boil and cook for 1 minute. Reduce heat to simmer; add cooked chicken and lemon juice. Heat through and serve over cooked rice.

Note: Fresh chicken broth is best, but canned or broth made from bouillon is good also. This dish is also great served over mashed potatoes or egg noodles instead of rice.

Cheesy Chicken Chowder

April 19, 2007 / / 0 Comments

Recipe Source: Marsha Baker / Pioneer, OH

Ingredients:

3 cups chicken broth
2 cups diced, peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter or margarine
1/3 cup all-purpose flour
2 cups milk
2 cups shredded Cheddar cheese
2 cups diced cooked chicken

Directions:

In a large pan, bring chicken broth to a boil. Reduce heat. Add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer 15 minutes or until vegetables are tender.

Melt butter in a medium saucepan. Add flour and mix well. Gradually stir in milk and cook over low heat until slightly thickened. Stir in cheese and cook until melted. Add to broth and vegetables along with chicken. Cook and stir over low heat until heated through.

Serves 6 to 8.

Bran Muffins

April 19, 2007 / / 0 Comments

Recipe Source: Betty Meyer / Delaware, OH

Ingredients:

2 cups boiling water
2 cups raisins
5 teaspoons baking soda

Combine above ingredients in a small bowl and set aside.

1 cup margarine or butter (2 sticks or 16 tablespoons)
2 cups sugar
1 quart buttermilk
5 and 1/2 cups flour, sifted
1 cup chopped nuts
4 cups all-bran cereal
2 cups 40-percent bran flakes
4 eggs, beaten
1 teaspoon salt

Directions:

In a large bowl, cream sugar and margarine. Combine beaten eggs with buttermilk in a separate container. Mix together flour, cereals, salt and nuts in another bowl. Alternately add dry and wet ingredients to creamed mixture until just moistened. Stir in raisin mixture last. When ready to bake, fill greased muffin tins three-quarters full and bake at 375 degrees for 20 to 25 minutes.

Yields four dozen muffins.

Tip: For a smaller batch, reduce recipe by half.

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