Wednesday, May 13, 2009

Homemade Ice Cream

You'll need:
• 1 large Ziploc bag

• 1 small Ziploc bag

• 1 tablespoon sugar

• 1/2 cup cream

• 1/4 teaspoon vanilla

• 6 tablespoons rock salt

(regular salt is OK if you can't find rock salt)• Ice
Fill the large Ziploc bag halfway with ice and rock salt. In the small Ziploc bag, mix cream, sugar and vanilla. Place the small sealed bag into the larger bag and shake for 15 minutes. When finished, add toppings like cookie crumbs or M&Ms and enjoy!

Tuesday, May 12, 2009

Chicken-Club Stuffed Potatoes

4 (8 ounce) baking potatoes (2 lbs)
1 1/2 teaspoons olive oil
2 teaspoons kosher salt
1/2 cup chopped cooked bacon (I buy the Hormel bags of already cooked bacon at Sam's Club)
1 (5 ounce) can chicken breasts or turkey (I use Hormel)
1 cup shredded cheddar cheese, divided
1 cup shredded swiss cheese, divided
1/2 cup mayonnaise
1/2 cup chopped tomato
1 teaspoon onion powder
1 tablespoon Dijon mustard
1Rub potatoes all over with olive oil; sprinkle with salt. Bake at 425° directly on top oven rack for 55 minutes or until potatoes are tender and skin is crisp.
2Cut potatoes in half lengthwise; hollow out the potatoes leaving shells intact. Stir together potato pulp, bacon, chicken, 3/4 cup each Cheddar and Swiss cheese, and next 4 ingredients.
3Spoon mixture back into shells; sprinkle with remaining cheeses.
4Bake on a foil-lined baking sheet at 400° for 25 to 30 minutes or until thoroughly heated.

Chicken Club Brunch Ring

1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh parsley, snipped
1 tablespoon onion, finely chopped
1 (10 ounce) can white chicken meat, drained and flaked
4 slices bacon, crisply cooked, chopped
1 cup finely shredded swiss cheese
2 (8 ounce) packages refrigerated crescent dinner rolls
1-2 large plum tomatoes, thinly sliced
1 medium red bell pepper
2 cups shredded lettuce
1Preheat oven to 375°F.
2In a bowl, combine mayonnaise and mustard.
3Snip parsley.
4Chop onion.
5Add parsley and onion to mayonnaise mixture; mix well.
6In a 2 quart bowl, flake chicken with a fork.
7Chop bacon.
8Add bacon, 3/4 cup swiss cheese, and 1/3 cup of the mayonnaise mixture; mix well.
9Unroll crescent dough, separate into 16 triangles.
10Arrange triangles in a circle on a 13-inch baking stone with wide ends of triangles overlapping in the center and points toward the outside (there should be a 5-inch diameter opening in the center of the stone).
11Scoop the chicken mixture evenly onto widest end of each triangle.
12Bring outside points of triangle up over filling and tuck under wide ends of dough at center or ring (filling will not be completely covered).
13Slice tomatoes, cut slices in half.
14Place 1 tomato half over filling between openings of ring.
15Bake 20 to 25 minutes or until deep golden brown.
16Remove from oven, immediately sprinkle with remaining 1/4 cup swiss cheese.
17Using a v-shaped cutter, cut around bell pepper.
18Separate halves; remove membrane and seeds.
19Fill with remaining mayonnaise mixture; place in center of ring.
20Arrange lettuce around the pepper.

Cold Macaroni Tuna Salad

3 hard-boiled eggs, diced
3 cups macaroni, uncooked
1 (10 ounce) package frozen green peas, thawed and drained
2 (6 ounce) cans tuna, drained and flaked
1/2-1 cup mayonnaise (the amount depends on how moist or dry you like your salad)
1/4 teaspoon salt ("or" to taste)
1/8 teaspoon pepper ("or" to taste)
1Cook macaroni according to package directions, drain in collander and rinse with cold water.
2In a large bowl, place the macaroni and peas.
3Add the eggs and tuna; mix well.
4Mix together mayo, salt, and pepper.
5Add to tuna mixture a little at a time; mix well.
6Cover and refrigerate for at least 1 hour or overnight.
Questions about this recipe

Potato Salad

5 lbs red potatoes, peeled, cubed, cooked
1 dozen hard-boiled egg, peeled and chopped
1 onion, chopped
1/2 cup dill pickles, chopped (or to your taste)
4 ounces sour cream
1 quart mayonnaise

1 small can of Olives
salt & pepper
1Peel, cube, and boil potatoes in large pot of salted water.
2In another pan, boil eggs.
3When both have been cooked through, drain and let cool.
4Peel eggs and chop.
5In large mixing bowl add cooled potatoes, chopped egg, onion, pickles, and Olives, salt and pepper.
6Add sour cream and mayonnaise and stir gently to combine being careful not to mash potatoes.
7Refrigerate until completely cooled before serving or overnight.

Ranch Style Chicken

Boneless, Skinless Chicken BreastsT

hick cut baconBacon grease

HoneyDijon Mustard

Lemon juicePaprikaCrushed

Red Pepper (optional)

Sharp Cheddar CheeseCanola oil

To begin, mix together 1/2 cup Dijon or country/grainy mustard with 1/2 cup honey. Add juice of 1/2 lemon, 1/2 teaspoon paprika, and 1/2 teaspoon salt. And have some fun here! Sprinkle in some crushed red pepper flakes or cayenne if you like things a little spicy.

Whisk it together until smooth.
Next, rinse the chicken breasts under cool water and pat them dry

Place one chicken breast between two sheets of waxed paper

With a mallet or a rolling pin (you can also use a heavy can!) lightly pound the chicken breast so that the thickness is uniform. By the time it all evens up, it’s usually around 1/2 to 3/4″ thick.

Next, just add all the chicken to the bowl with the marinade. You’ll want to cover this with plastic wrap and let it marinate in the fridge for at least an hour—usually I let it go about 2 to 3 hours, but that’s only because I’m always running behind.
While the chicken is marinating, go ahead and fry up some bacon

Next, and this is important, reserve 1/4 cup of the bacon grease, and go ahead and clean out the skillet. Otherwise, it’ll get too smoky.
When you’re ready to prepare the chicken, preheat the oven to 400 degrees

Remove the chicken from the fridge and pour off excess marinade into the sink. Heat half of the reserved bacon grease with an equal quantity of Canola Oil in the clean skillet over medium-high to high heat. (We want to sear the chicken, not cook it completely.) When the grease is sufficiently heated, add a batch of chicken to the skillet. Don’t overcrowd the skillet—just 3 pieces is usually enough.

Flip it to the other side. Cook just until brown/blackish areas appear. Each side should cook for a maximum of 1 to 1 1/2 minutes

Repeat with all the chicken breasts, then set them on a large baking sheet. Go ahead and throw the pan pan of chicken into the hot oven for about ten minutes to continue cooking. Then remove the pan from the oven

And lay a couple of bacon slices over each chicken breast

Next, grab some grated sharp cheddar and sprinkle it over the top as generously as you’d like.

Just return the pan to the oven for an additional five minutes, or until cheese is melted and bacon is sizzling.
Then serve immediately

Monday, May 11, 2009

Apricot Chicken

400 ml apricot nectar
4 chicken breast fillets
1 (2 ounce) packet French onion soup mix
1/2 cup flour
1Preheat oven to around 180 degrees celsius.
2Lightly coat fillets with flour.
3Mix french onion soup mix with apricot nectar.
4Pour into casserole dish.
5Place chicken fillets into dish.
6Turn them over to make sure they're coated with nectar/soup mix.
7Bake for around 35 - 45 minutes.
8Serve with rice and steamed veg.
9Dinner's done!

Kfc Extra Tasty Crispy Chicken

1 whole frying chicken, cut up
6 cups vegetable oil (to 8 cups)
4 cups water
1 tablespoon salt
1/2 teaspoon msg
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon fresh ground black pepper
3/4 teaspoon msg
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon poultry seasoning
1 1/2 teaspoons italian seasoning
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon sage
1Trim any excess skin and fat from the chicken pieces. Preheat the oil in a deep-fryer to 350-360°.
2Combine the water, salt and MSG for the marinade in a large bowl. Add the chicken to the bowl and let it sit for 20 minutes. Turn the chicken a couple times as it marinates.
3Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).
4When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, first coat the chicken with the dry flour mixture, then the egg and milk mixture, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated.
5Drop the chicken, one piece at a time into the hot oil. Fry half of the chicken at a time (4 pieces) for 12 to 15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.
6Remove the chicken to a rack or towels to drain for about 5 minutes before eating.

Kfc Macaroni & Cheese

6 cups water
1 1/3 cups elbow macaroni
4 ounces Velveeta cheese
1/2 cup cheddar cheese, shredded
2 tablespoons whole milk
1/4 teaspoon salt
1Bring water to a boil over high heat in a medium saucepan. Add elbow macaroni to the water and cook it for 10 to 12 minutes or until tender, stirring occasionally.
2While the macaroni is boiling, prepare the cheese sauce by combining the remaining ingredients in a small saucepan over low heat. Stir often as the cheese melts into a smooth consistency.
3When the macaroni is done, strain it and then pour it back into the same pan, without the water.
4Add the cheese sauce to the pan and stir gently until the macaroni is well-coated with the cheese. Serve immediately while hot.

KFC Corn

frozen corn
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon msg
melted butter
1Cook the corn in hot salted water with a dash of milk till nice and tender.
2When it is done dip the corn in butter and sprinkle with the seasoning.

Grilled Zucchini

3 zucchini
1-2 tablespoon olive oil
1 onion
3 tablespoons japanese sesame seeds
2 tablespoons soy sauce
2 tablespoons butter
1Peel and cut up zucchini and onion into bite size pieces.
2Pour olive oil into frying pan and heat on medium to high.
3After pan is heated, add the zucchini, onion, sesame seeds, soy sauce, butter, salt, and pepper.
4Grill until slightly tender and browned.
5Eat and Enjoy!

grilled vegetables

2 zucchini, sliced
2 yellow squash, sliced
1 green pepper, cut into cubes
1 red pepper, cut into cubes
1 lb mushroom, halved
1 onion, halved and sliced
2 cups broccoli florets
2 cups cauliflower florets
1/4 cup olive oil
1/4 cup melted butter
3 tablespoons fresh lemon juice
2 cloves garlic
1 tablespoon chopped fresh basil
1/4 cup chopped parsley
1/2 teaspoon oregano
salt, pepper
1layer 2 large sheets of heavy duty tin foil.
2add vegetables.
3combine dressing ingredients, drizzle over vegetables.
4fold sides of tin foil, seal tightly.
5grill covered over medium heat for 30 minutes, turning packet once.
6cut foil and serve.

Grilled Ham and Swiss Sandwich With Grilled Onions on Toast

2 slices deli style ham (the long ones work well)
1 slice swiss cheese
2 slices bread
1/3 cup onion, chopped
1 tablespoon butter or oil
1 lettuce leaf
2 slices tomatoes
3 slices pickles
1 teaspoon mayonnaise
1/2 teaspoon mustard
salt and pepper
1First, grill your onions to your liking in a pan with a small amount of oil. Put aside.
2Wash lettuce and have your sandwich fillings ready for assembly.
3On a hot plate, skillet, etc., place one slice of ham down, followed by swiss cheese, then the other slice of ham (if you use the long slices of ham, they will wrap around the cheese quite nicely). The cheese should be as protected from the pan as much as possible. You want to heat on a medium/high heat and flip this after a minute or two so the top side gets a turn down on the pan. But don't cook this too long as it will make the meat tough and the cheese will melt and leak out all over the place. Just heat until meat is slightly brown on top and bottom and the cheese has mostly melted.
4While meat and cheese are cooking, place 2 slices of bread in toaster. When done, add mayo and/or mustard to toast and place ham/cheese on bottom slice of toast. Top with grilled onions, lettuce, tomato, pickle, and sprinkle with salt and pepper. Add top piece of toast, slice sandwich on the diagonal, throw on a plate with some potato chips and get busy (all the while wondering why you didn't go ahead and make that second one while you were at it!) -- back to the kitchen. These things ARE addictive. You've been warned!

Cheeseburger Joes

1 lb. lean ground beef
1/2 cup KRAFT Original Barbecue Sauce
1/4 cup ketchup
4 hamburger buns
4 KRAFT Singles

BROWN meat in large skillet; drain.
ADD barbecue sauce and ketchup; mix well. Cook 5 min. or until heated through, stirring occasionally.
SPOON meat mixture onto bottom halves of buns; cover with Singles and tops of buns.

Thursday, May 7, 2009

Sweet Pea and Tuna Salad

4 cups short pasta, such as shells or orecchiette
1 1/2 cups frozen peas, thawed
1 stalk celery, chopped
1/2 red onion, chopped
1/2 cup roughly chopped fresh flat-leaf parsley
2 6-ounce cans tuna, drained
1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper

1Cook the pasta according to the package directions. Drain and rinse under cold running water.
2In a large bowl, combine the pasta, peas, celery, onion, parsley, and tuna.
3In a small bowl, whisk together the oil, vinegar, salt, mustard, and pepper. Pour over the salad and gently toss. Serve at room temperature or chilled.