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Old 12-10-2012, 12:21 AM   #51 (permalink)
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Meatballs.

Can be used for meatball subs, or Spaghetti and Meatballs.

Makes enough for a small army:

3 pounds ground round -- 85% lean ground beef
1 pound Bob Evans pork sausage original
3 eggs
1.5 cups bread crumbs
3 small onions chopped small
1/16 cup minced green pepper
1/2 8 ounce can of tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sweet papricka
2 tablespoons dried parsley
1 tablespoon sweet basil

2 big jars mild spaghetti sauce -- I use Ragu with mushroom.

Mix all the ingredients except for the spaghetti sauce in a large bowl or pot. Squish with your fingers until it is well mixed.

Form them into little balls and brown them on all sides. Remove from the pan and put on a paper towel to drain any excess grease, then drop into the Spaghetti Sauce. Get it simmering. 2 jars sauce to 1 jar water.

After all the meat balls are in the sauce let it simmer very low for 2-3 hours.
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Old 12-10-2012, 10:39 AM   #52 (permalink)
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Quote:
Originally Posted by harmony View Post
Thank You!! I knew she said to put cream cheese in there but I still have not heard back from her to make sure. My husband likes cheese but hates cooked cheese in any way. So can you taste the cheese in there?
Harmony its kind of late but no you cant taste the cream cheese.But if your hubby doesnt like cheese use sour cream .
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Old 12-10-2012, 11:48 AM   #53 (permalink)
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Quote:
Originally Posted by harmony View Post
Can someone please give a good chicken casserole to make, not to long, break it down in steps. PLEASE!!!
Easy easy easy


Bake 4 chicken thighs or breasts

Cook 2 cups rice (minute rice is EASY) according to directions

1 Bunch Asparagus - cut stems halfway up and discard - then cut remainder into 3 sections - rinse, put in microwave dist with a little water and cook for 3 minutes

combine cooked chicken, rice and asparagus in a casserole.....pour over this 2 cans cream chicken or 1 can each of chicken, mushroom or celery - which ever you prefer...add a little water - no more than 1/2 can

If you like cheese, add some shredded to the mix or topping....

cover with foil and bake at 325 for 30/40 minutes....

ALTERNATE

Use noodles instead of rice - top with ??? use your imagination! onion crispy, stuffing - cheese....
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Old 12-12-2012, 01:09 PM   #54 (permalink)
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Best marinade ever for Lamb ~ chops, cut up kabobs of roast !

Best cooked on grill!

LAMB Marinade150cc oil90cc soy sauce30cc worchestershire sauce30cc vinegar40cc lemon juice1 tsp (approx) salt1 Tablespoon + mustard1/2 tsp black pepper1 tsp parsley flakes1 clove garlicTo switch from metric to English measurments: 15cc (same as 15ml)equals 1 Tablespoon. Enough for at least 8 chops

10 TBL Oil
6 TBL Soy sauce
2 TBL worchestershire
2 TBL vinegar
2.5 TBL lemon juice
Salt
1 TBL mustard
1/2 t pepper
1 tsp parsley flakes
garlic

Marinade the lamb for 4 hours to overnight....grill as normal....
make extra! as no one will want sides - only lamb!

enjoy!

Lee
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Old 01-20-2013, 01:01 AM   #55 (permalink)
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Quote:
Originally Posted by wolfstraum View Post
Easy easy easy


Bake 4 chicken thighs or breasts

Cook 2 cups rice (minute rice is EASY) according to directions

1 Bunch Asparagus - cut stems halfway up and discard - then cut remainder into 3 sections - rinse, put in microwave dist with a little water and cook for 3 minutes

combine cooked chicken, rice and asparagus in a casserole.....pour over this 2 cans cream chicken or 1 can each of chicken, mushroom or celery - which ever you prefer...add a little water - no more than 1/2 can

If you like cheese, add some shredded to the mix or topping....

cover with foil and bake at 325 for 30/40 minutes....

ALTERNATE

Use noodles instead of rice - top with ??? use your imagination! onion crispy, stuffing - cheese....
I am so cooking this! and the lamb
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Old 03-30-2013, 10:50 AM   #56 (permalink)
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Gonna try this tonight.




STRAWBERRY CREAM CHEESE COBBLER
INGREDIENTS
1 stick (1/2 cup) butter
1 egg lightly beaten
1 cup milk
1 cup all purpose flour
1 cup sugar
2 tsp. baking powder
½ tsp salt
2 quarts whole strawberries, capped & washed
4 oz. cream cheese cut in small pieces
Preheat oven to 350deg. melt butter and pour into 9x13 inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.
Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling, crust rises up and around the fruit, but fruit will still peak out of top.
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Old 05-31-2013, 04:43 PM   #57 (permalink)
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Baked Creamy Chicken and Veggies

Ingredients:
3 pounds chicken thighs
1 cup chopped cellery
1 cup chopped onions
1 medium turnip, peeled and chopped into small squares
4 large carrots, peeled and chopped into small squares
2 tablespoons parsley
3 teaspoons salt
1 teaspoon pepper
1 teaspoon papricka
4 tablespoons butter
4 tablespoons flour
2.5 cups milk

Put thighs in a roasting pot and put them in the oven at 350 degrees for 15 minutes.

Turn them all over, add 1 teaspoon salt, and 1/2 teaspoon pepper, and pour the parsley, onions, and celary on top for 15 minutes.

Make white sauce: Melt butter in a sauce pan and stir in flour, 2 teaspoons salt, 1/2 teaspoon pepper, and 1 teaspoon Papricka. Slowly stir in 2.5 cups of milk.

When this is thickened, and the meat has cooked for 30 minutes, pour over the chicken mixture. Close oven and reduced heat to 315.

After 15 minutes add the chopped carrots and turnip, lift the thighs over top of the raw vegetables so they are all covered by the white sauce.

Cook 45 minutes more, serve with or over rice.

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This came out good, next time I am going to try it with boneless, skinless thighs, and maybe add some frozen peas.
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Old 06-18-2013, 04:56 PM   #58 (permalink)
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My Dad's BBQ Sauce:

-2 Liters of Coke
-3 - 28oz cans of Crushed Tomatoes
-1 large container of Beef Broth (can use Low/No Sodium with no problem)
-1 Bottle of Heinz 57 sauce
-1 Bottle A1 sauce
-1/2c Worchester sauce
-1/2c Ketchup
-1c Brown Sugar
-Zest and juice of 8 lemons
-2 or 3 large onions, diced (use any color but white. I like yellow)
-4 cloves of garlic, diced

Put everything in a large pot together and bring to a rolling boil. Allow to simmer on med/med low heat until thick (about 5 or 6 hours)

Makes about 4-6 cups of sauce in the end.

Add Red Pepper Flakes/Chili powder for heat, decrease lemons or add molasses/brown sugar for a sweeter sauce. You can even put the lemons in an herb bag and allow them to boil with the sauce if you want some serious tang.

Everything can be doubled to make additional sauce except for lemons. I usually add only 9 or 10 lemons for a double batch.
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Old 06-26-2013, 03:26 PM   #59 (permalink)
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Stuffed Mushrooms and Baked Chicken with Stuffing

Someone gave me this cookbook and I followed a recipe for stuffed mushrooms, and decided I could improve upon it, by replacing the bread crumps for Pepperidge Farm Herb flavored Stuffing Cubes and adding some shredded Mazarella Cheese on top. The baked chicken, well that was becaus I do not like to make part of a bag of stuffing.

Ingredients:
1 bag Pepperige Farm Stuffing Cubes
1 cup chopped onions
1 cup chopped celery
1-2 large carrots chopped small
1 package gourmet stuffing mushrooms
8 chicken thighs, minimum.
1/4 pound butter.
Shredded Mazarella Cheese

Chop onions and start sauteing them in the butter in a frying pan. Wash and cut up the celery and add that, Peel and cut up the carrots and add that. Wash the mushrooms and pluck the stems out. Cut the stems and add them to the vegetables.

Pre-heat oven to 375.

In a large bowl put the bag of stuffing cubes. When the vegetables are tender add them to the stuffing cubes. Heat 2 cups water to boiling in the frying pan and mix that into the stuffing bowl and mix well.

Put half of the chicken thighs on the bottom of a cassarole to completely cover the cassarole, skin side down. Cover with a healthy layer of stuffing -- use 1/2 to 3/4 of the mixture. Cover with the rest of the thighs, skin side up, and place in the oven.

In another cassarole, arrange the mushroom tops. Fill them with the stuffing, and then bake for 20 minutes. Sprinkle shredded Mazarella on top of them, and bake for another 10 minutes. Remove and cover to keep warm on top of stove, or eat them as an appetizer.

Reduce the temperature of the oven to 325, and cook the chicken an additional hour.

ETA: Breast meat can be used for the top instead of thighs.
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