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!

Tag: garlic (Page 3 of 11)

Deviled Pasta

April 8, 2007 / / 0 Comments

Recipe Source: realsimple.com

Ingredients:

1 1-pound box penne
2 tablespoons olive oil
3 bell peppers (any color), cut into 3/4-inch pieces
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 large clove garlic, thinly sliced
1/8 teaspoon red pepper flakes
1 24- to 26-ounce jar pasta sauce
1/2 cup ricotta

Directions:

Cook the penne according to the package directions.

Meanwhile, heat the oil in a large saucepan over medium heat. Add the bell peppers, salt, and 1/4 teaspoon of the black pepper. Cover and cook for 4 minutes. Stir in the garlic and red pepper flakes and cook for 1 to 2 minutes. Add the pasta sauce and cook until heated through, about 3 minutes.

Drain the pasta and divide it among individual bowls. Top with the sauce, a dollop of the ricotta, and the remaining black pepper.

Yield: Makes 4 servings

Margarita Chicken

March 25, 2007 / / 0 Comments

Recipe Source: thatsmyhome.com

Ingredients:

1/2 cup frozen nonalcoholic margarita mix – thawed
3 tbsp lime juice – freshly squeezed
1 clove garlic – crushed (or more)
1 1/2 pounds skinless boneless chicken breast halves
Coarse salt

Directions:

Mix margarita mix, lime juice and garlic in a large resealable freezer plastic bag. Add chicken to bag. Seal and turn a few times to coat chicken. Refrigerate, turning bag occasionally. Marinate at least 1 hr, but no longer than 24 hrs. Remove chicken from bag & reserve marinade.

On your grill place chicken, skin side up on grill, Brush with marinade and sprinkle with some salt. Cover grill with lid & grill 5 to 6″ from medium heat for 15 minutes. Turn chicken, brush with remaining marinade and sprinkle with more salt. Cover & grill 20 to 40 minutes longer until chicken tests done.

Serves 6.

Diabetic Lowfat Texas Bean Dip

March 25, 2007 / / 0 Comments

Recipe Source: thatsmyhome.com

Ingredients:

15 1/2 ounces black beans, canned – drained
15 1/2 ounces red beans – canned, drained
1 teaspoon canola oil
2 cloves garlic – minced
1/2 cup onion – chopped
1/2 cup tomato – diced
1/2 cup mild picante sauce
1/2 teaspoon ground cumin or 1/2 teaspoon chili powder
1 tablespoon jalapeno pepper – diced
1/4 cup reduced fat Monterey Jack cheese – coarsely grated
1 tablespoon fresh lime juice

Directions:

Place beans in a bowl; partially mash with a potato masher or wooden spoon until chunky. Heat oil in a frying pan. Add onion and garlic; saute for 4 minutes over medium heat. Add beans, tomato, picante sauce, cumin, chili powder and pepper. Cook for 5 minutes or until thick, stirring constantly. Remove from heat and stir in the cheese and lime juice. Stir until well blended and cheese has melted. Serve warm with tortilla chips.

Makes 40 (1-tablespoon) servings.

Low Sodium Cajun seasoning

March 25, 2007 / / 0 Comments

1/4 cup garlic powder
1/4 cup onion powder
2 tablespoons paprika
1 tablespoon ground red pepper
1 tablespoon black pepper
1 1/2 teaspoons celery seeds
1 1/2 teaspoons chili powder
1 teaspoon salt
1 teaspoon lemon pepper
1/2 teaspoon ground nutmeg

Combine all ingredients. Store in an airtight container.

Mijo’s Slow Cooker Shredded Beef

March 25, 2007 / / 0 Comments

Recipe Source: Kyle, allrecipes.com

Prep/Cooking Time: Ready in 10 Hrs 20 Min

Ingredients:

5 pounds chuck roast
3 cloves garlic, crushed
1 tablespoon paprika
1 tablespoon celery salt
1 tablespoon garlic powder
1 tablespoon dried parsley
1/2 tablespoon ground black pepper
1/2 tablespoon chili powder
1/2 tablespoon cayenne pepper
1/2 teaspoon seasoned salt
1/2 teaspoon mustard powder
1/2 teaspoon dried tarragon
4 fluid ounces beer
1 1/2 tablespoons Worcestershire sauce
4 tablespoons hot pepper sauce
2 teaspoons liquid smoke flavoring
1 large onion, chopped
1 green bell pepper, chopped
2 jalapeno chile peppers, chopped

Directions:

Using a sharp knife, poke several 1 inch deep holes in the roast. Insert the garlic slivers into the holes.

In a small bowl, combine the paprika, celery salt, garlic powder, parsley, ground black pepper, chili powder, cayenne pepper and seasoned salt. Mix together well and rub over the meat.

In a separate small bowl, combine the beer OR cola, Worcestershire sauce, hot pepper sauce and liquid smoke and mix well. Place the roast in a slow cooker and pour this mixture over the meat.

Add the onion, green bell pepper and jalapeno chile peppers to the slow cooker.

Cook on low setting for 10 hours, or more, if desired.

Kudzu Quiche’

March 22, 2007 / / 0 Comments

Recipe Source: Edith Edwards of Rutherfordton, N.C., via Associated Press

Prep/Cooking Time: Start to finish: 1 hour

Ingredients:

2 packed cups fresh, young kudzu leaves (leaves should be 2- to 3-inches-wide)
4 eggs
1 cup baking mix (such as Bisquick)
1 cup grated Parmesan cheese
1/2 teaspoon dried marjoram
Dash salt and freshly ground black pepper
1 clove garlic, chopped
1/2 cup peanut or canola oil
1/2 to 3/4 cup milk
1/2 cup chopped onion
1/2 cup chopped green bell pepper

Directions:

Preheat oven to 350 F. Spray two 9-inch pie plates with cooking spray.

Place the kudzu leaves in a large saucepan. Add enough water to cover and bring to a boil. Once the water boils, reduce heat and simmer 1 minute.

Drain the leaves, and use paper towels to pat them dry. Set aside.

Wet the inside of a blender with water, then empty it. Add the eggs and blend lightly for several seconds. Add the baking mix, cheese, marjoram, salt and pepper. Blend for several seconds. Add oil and milk and blend until mixed through.

Add the onion, green pepper and kudzu leaves. Blend, in short bursts if needed, but do not puree until smooth. Pieces of onion, green pepper and kudzu still should be visible.

Pour the mixture into the prepared pie plates. Bake 30 to 40 minutes, or until firm at the center. Let cool before serving.

Makes 12 servings.

WARNING!

Be careful where you get your Kudzu. Many municipalities spray kudzu with herbicides. It does nothing to hurt the plants, of course, but it won’t do your body much good. If you’re picking wild Kudzu, stick to areas where you know your county hasn’t sprayed.

Hot Bean Dip

March 18, 2007 / / 0 Comments

Recipe Source: gulfcoastrecipes.com

Ingredients:

1 16 ounce can refried beans
1 16 ounce can tomatoes – chopped and drained
1/2 pound grated cheddar or jack cheese
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder

Directions:

Mix together well in a skillet and heat over medium until cheese melts, stirring occasionally. Serve warm with chips.

Variations:

Use 2 cups enchilada sauce in place of tomatoes.

Add (2) 2.2 ounce cans sliced ripe olives.

Add (2) 4 ounce cans diced green chilies.

Calico Baked Beans

March 18, 2007 / / 0 Comments

Recipe Source: Flavor of the South

2 cans Pork and Beans or baked beans
1 can small green Lima beans
1 can large butter beans (or garbanzo beans if can’t find b.b.)
1 can red kidney beans
1/2 lb. bacon
2 medium onions, chopped

Drain all but the Pork and Beans.

Cut bacon into small squares, about 1″ wide. Cook in skillet until nearly crisp. Discard all or nearly all drippings. Sauté onions in drippings or oil. Drain if desired.

To onions, add:

1 tsp. dry mustard
1 tsp. garlic powder
1/2 cup mild vinegar
1/2 cup brown sugar

Return bacon to mixture. Simmer 20 minutes. Place in large oven-proof pot and bake at 350 degrees for 1 hr. or cook in crock pot for 4-6 hours.

Spicy Nacho Bake

March 18, 2007 / / 0 Comments

Recipe Source: hunts.com

Prep/Cooking Time: Prep Time: 10 / Cooking Time: 20-30 minutes

Ingredients:

PAM® Original No-Stick Cooking Spray
1 can (14.5 ounce) Hunt’s® Diced Tomatoes with Roasted Garlic, undrained
1/2 teaspoon Gebhardt® Chili Powder
1/2 teaspoon ground cumin
5 cups (5 ounces) tortilla chips
1 can (8 ounces) kidney beans, drained, rinsed
3/4 cup fresh or frozen corn
2 cups (8 ounces) shredded Monterey Jack cheese with jalapeno pepper
1/2 small green bell pepper, finely chopped
1/2 small onion, chopped

Directions:

Preheat oven to 375°F. Spray 8×8-inch baking dish with cooking spray; set aside. Combine diced tomatoes with their liquid, the chili powder and cumin in small bowl; set aside.

Place 1/3 of the tortilla chips on bottom of prepared baking dish. Cover with layers of 1/3 of the beans, 1/4 cup of the corn and 1/2 cup of the cheese; top with 1/3 each of the bell peppers and onions. Repeat layers 2 more times, starting with the tortilla chips and ending with the bell peppers and onions. Top with the tomato mixture; sprinkle with remaining cheese.

Bake 30 minutes. Cut into 4 squares to serve.

Cheesy Tomato Penne Bake

March 18, 2007 / / 0 Comments

Recipe Source: hunts.com

Prep/Cooking Time: Prep Time: 20 / Cooking Time: 20-30 minutes

Ingredients:

12 ounces dry penne pasta, (3 cups), uncooked
1 pound lean ground beef (or ground turkey)
2 cans (14.5 ounce each) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 can (15 ounces) Hunt’s® Tomato Sauce
2 packages (8 ounces each) Sargento® Chef Style Shredded Mozzarella Cheese, divided
PAM® Olive Oil No-Stick Cooking Spray

Directions:

Preheat oven to 350°F. Cook pasta according to package directions.

Meanwhile, brown meat in large skillet or saucepan over medium-high heat; drain. Stir in tomatoes with their liquid and tomato sauce; bring to a boil. Reduce heat; simmer, uncovered, about 8 minutes.

Drain pasta; return to same pot. Add meat mixture; toss well. Add 3 cups of the cheese; toss again. Spray 13 x 9-inch baking dish with cooking spray. Pour pasta mixture into dish; top with remaining 1 cup cheese.

Bake 20 minutes or until bubbly and cheese is melted.

Makes 8 servings (about 1-1/2 cups each).

« Older posts Newer posts »

Menu

Cooking videos that I love

© 2024 Now We're Cookin'

Theme by Anders Noren — Up ↑