Lasagna Casserole (a new recipe I want to try)

 

adapted from Taste of Home

LASAGNA CASSEROLE

 

Ingredients

• 1 ½ to 2 lbs ground beef or 1 lb beef 1 lb sausage
• 1/2 cup chopped onion
• 1/2 teaspoon salt
• 1/2 teaspoon pepper, divided
• 1 pound medium pasta shells, cooked and drained
• 4 cups shredded part-skim mozzarella cheese, divided
• 2 cups 4% cottage cheese
• 2 large eggs, lightly beaten
• 1/3 cup grated Parmesan cheese
• 2 tablespoons dried parsley flakes
• 1 jar (24 ounces) pasta sauce

 *as to notes:  add 2-4 tsp. garlic and some Italian seasoning.  Diced tomatoes would be good  *ricotta cheese can substitute for cottage cheese.  Suggest to cut back on pasta shells- and/or use more sauce

Directions

1. While cooking pasta shells, cook beef and onion over medium heat in large skillet until meat is no longer pink, breaking meat into crumbles; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside.
2. In a large bowl, combine pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and the remaining pepper. Transfer to a greased shallow 3-qt. or 13x9-in. baking dish. Top with beef mixture and spaghetti sauce (dish will be full).
3. Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until bubbly and cheese is melted, 15 minutes longer. Let stand for 10 minutes before serving.

 

TO Freeze:   Sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

Chicken and Stuffing Bake

Easy and good Chicken recipe                                                 from  Ann Garrett 

2 boxes stove top stuffing
2-3 cooked chicken breasts
1 can cream of chicken soup
1 cup sour cream
Directions:
Cook stuffing as directed. Put half on bottom of 9 x 13. Add shredded chicken. Mix sour cream and cream of chicken soup and cover chicken. Top with remaining stuffing.
Bake 350  for 30-40 minutes 

*I like to saute a little chopped celery and onion and then stir in hot water/butter too boil as per stuffing instructions.  I love cranberry sauce served on the side of most dishes that include stuffing. 

option:  could try adding broccoli

Instapot Dr. Pepper Pulled Pork

Ingredients                                adapted from Adventures of a Nurse

• 2 cups Dr. Pepper
• 1 cup bbq sauce
• 4 Pounds pork roast
• 1 onion
• 1 Tbs liquid smoke (optional)
• 1 Tbs onion powder
• 1 Tbs garlic powder
• 1 tsp salt

Instructions

1. Cut your pork roast into 4-5 large chunks.
2. Coat meat with salt, onion powder, and garlic powder.
3. Add liquid smoke (optional).
4. Chop onion and place in the pot.
5. Place pork in the pot and pour in Dr. Pepper soda.
6. Add BBQ sauce.
7. Place pot on Manual High pressure for 50 minutes.
8. Do a natural release of pressure for 10 minutes.
9. Remove pork and drain juices.
10. Shred with a fork and top with more BBQ sauce. Enjoy.

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BEST DAMN PULLED PORK INSTAPOT

 

Ingredients                                                                                    from   Recipe Teacher

                                                                                serves 6-8

• 4lb Pork Butt Roast, boneless or bone-in
• 3 tbs light brown sugar
• 2 tsp salt
• 1 tsp ground mustard
• 1 tsp black pepper
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 1/2 cups chicken broth
• 1 tbs Worcestershire sauce
• 1 tsp liquid smoke
• 2 tbs olive oil
• 1/2 – 1 cup of your favorite BBQ sauce.

---

Instructions

1. Trim fat from pork roast and cut into 4 same size chunks.
2. Add all dry ingredients to a large bowl and whisk together. Add pork roast chunks to rub mix and coat well.
3. Add 2 tbs olive oil to Instant Pot and set to saute. Once it indicates hot, add 2 pieces of the pork. Sear on each side for about 2 minutes each. Remove pork and set aside on a plate. Repeat with remaining pork pieces.
4. Once pork is seared and removed from pot, press cancel and add 1/2 cup chicken broth. Use a wooden spoon and deglaze the bottom of the pot. Make sure to scrape up all the bits. Then add remaining chicken broth. Worcestershire sauce and liquid smoke.
5. Place pork chunks directly into the liquid in the pot, spacing out as best possible. Secure lid and make sure vent is set to sealing. Pressure cook/manual on high pressure for 60 minutes. Then let pressure release naturally for 20 minutes or until pin drops.
6. Remove pork to a large bowl and shred with 2 forks. Add your favorite BBQ sauce as desired. Or use the juice from the Instant Pot – it’s loaded with awesome flavor!

 

BEST AIR FRYER PORK CHOPS

BEST  AIR FRYER PORK CHOPS   (from RecipeTeacher.com 

    ** These may be our favorite new way to cook pork chops! So moist and full of flavor

• 2 center-cut, bone-in pork chops, 
• 2 tablespoons brown sugar
• 1 tablespoon paprika   (I used less paprika)
• 1 ½ teaspoons salt
• 1 ½ teaspoons fresh ground black pepper
• 1 teaspoon ground mustard
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• 1–2 tablespoons olive oil

Preheat Air Fryer to 400 for 5 minutes.  Rinse pork chops with cool water and pat dry with paper towel.

In small bowl, ix together dry ingredients.  Coat pork chops with olive oil and rub in mix.

Cook pork chops in air fryer at 400 degrees for 12 minutes (2”inch chops)

 flipping pork chops after 6 minutes.   Enough Rub for 3 chops 

(Thinner chops work but take less time  * 5 minutes on each side was perfect for 1" chops)  

Parmesan Chicken

Parmesan Chicken                                    one of Jacquelyn Hurley's family favorites

 6-8 boneless, skinless chicken breasts

1 egg, bbeaten

3/4 c. Italian seasoned Bread crumbs

8 oz. Mozzarella cheese, shreddee

Parmesan Cheese

1 Jar Prego Spaghetti sauce

 

Diip chickn in egg then roll in bread crumbs and brown in oil. Place chicken in baking dish.  Put a little pile of Mozzarella on each chicken breasts.  Pour Prego sauce over top. Sprinkle top with Parmesan cheese.  Bake at 350 for 35 minutes until bubbly.  Serves 6-8    

Chicken Enchiladas

 Chicken Enchiladas                                             a favorite of Jacquelyn Hurley's family

6 boneless chicken breasts, cook and shred

Seasoning salt to taste

2 cans Cream of Chicken soup

1/2 onion diced  

1 cup sour cream

1/2 onion diced

1-2 cans diced green chilis

Milk

Cheddar cheese

Flour tortillas

Cook chicken, sprinkle with seasoning salt, Mix cream soups, sour cream, onion, green chilis with a little milk to get a good consistency, not too thick. Put chicken, sauce and cheese in tortilla and roll up tight.  Fit as many as you can into 9x13 pan.  Spread sauce over top covering all edges.  Sprinkle more cheddar cheese over top.   Bake at 350 until heated and bubbly. 

For additional Mexican flavor- add seasonings :  1/4 tsp. cumin, 1/4 tsp oregano, 1/2 tsp garlic powder.

 

TURKEY GRAVY FOR A CROWD

 

makes 5 gallons

Make Rou with 2 lb. melted butter and 10 lb. flour.

Add flour slowly to melted butter- Let cook 10 minutes until flour is completely dissolved.

Stir in 1/3 ( 1 1/2 gallons) turkey drippings to 2/3 (2 gallons) water and stir until thickened.

 

Smaller Recipe:  makes 4 cups

1/2 c butter- cut into 8 pieces

1 tsp pepper

1/2 cups flour

4 cups pan drippings or chicken stock  (pour drippings through strainer if needed)

   * If you don't have 4 cups drippings- use chicken or turkey stock

Melt butter and slowly add flour stirring for a few minutes to incorporate flour in butter.

Add drippings/broth and continue cooking until thickened.  

Serve immediately or keep on low heat until serving

 

MISSISSIPPI ROAST

 

3 lb chuck roast-  Brown roast on all sides

1 oz pkg or 2 Tbs dry Ranch Dressing seasoning mix

1 oz pkg. dry Au Jus gravy mix   (option  3 Tbs. Onion soup mix instead of Aujus)

6 Tbs. unsalted butter

1/4 cup water or juice from Peperoncini peppers 

5-6 Pepperoncini peppers

Add 1/4 cup water to slow cooker- place roat on top.

sprinkle dry ranch seasoning and dry au jus mix on top 

Place 6 Tbs. butter on top of roast.  Add 5-6 peperoncini around roast.

Cook on low for 8 hours.  Shred and serve with gravy

*Some recipes call for Onion soup mix instead of Aujus) 

I feel recipe is a little salty for my taste so I don't always add the full pkt of Aujus and Ranch

HAWAIIAN HAYSTACKS Reinvented Sauce

taken from Mel's Kitchen Cafe-   A tastier and healthy version of the cream/chicken soup sauce
 

Chicken Fried Steak

Our favorite way to use Larson's beef cube steaks

Recipe taken from Taste Of Home.

Cubed steak is from the round steak, an economical but tough cut of beef. We usually ask our butcher to tenderize our round steaks

Ingredients

• 1-1/4 cups all-purpose flour, divided
• 2 large eggs
• 1-1/2 cups 2% milk, divided
• 4 beef cube steaks (6 ounces each)
• 1-1/4 teaspoons salt, divided
• 1 teaspoon pepper, divided
• Oil for frying
• 1 cup water

Directions

• Place 1 cup flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended. Sprinkle steaks with 3/4 teaspoon each salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour.
• In a large cast-iron or other heavy skillet, heat 1/4 in. of oil over medium heat. Add steaks; cook until golden brown and a thermometer reads 160°, 4-6 minutes on each side. Remove from pan; drain on paper towels. Keep warm.
• Remove all but 2 tablespoons oil from pan. Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth; cook and stir over medium heat until golden brown, 3-4 minutes. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

For even better flavor you can add a few more seasonings.  add 1/2 cup Italian bread crumbs to the flour along with seasoning salt, paprika, cayenne pepper, onion powder, garlic powder (it’s versatile so add what you want). If you aren’t familiar with making gravy from a roux then you can always use a peppered gravy dry mix.

PRONTO PUPS famous Veyo Pool recipe

2 cups Krustez Honey Wheat Pancake Mix
1 cup Yellow CornMeal

Add milk to make batter consistency.
Batter in a quart jar or tall glass works well to dip.
Dry hot dog well before coating

Heat oil to 360-365 degrees
**Use a stick-  Stick cooks the corn dog

Turn as placing into hot oil and while cooking.
cook 2-3 minutes 

 

*2nd Pronto Pup variation           Stuart Bowler from Veyo

5 cups pancake mix

1 cup whole wheat flour

1 cup Corn Meal

1 cup flour

mix with milk until stiff-  Makes 2 quarts

warm hot dogs before dipping

Hand-Dipped Corn Dogs

Corn Dogs      Julian family favorites

 

Ingredients:
1 cup yellow corn meal
1 cup flour
1/4 tsp salt
1/4 cup sugar
1 Tb Baking powder
1 egg
1 cup milk

Vegetable oil for frying
2 lbs hotdogs (about 16) she likes Kirkland Beef Hotdogs
16 wooden chopsticks

Method:

Preheat 1 1/2 in oil in Dutch Oven or deep fryer to 360-365 degrees.

Whisk cornmeal, flour, salt, sugar and baking powder.  Add egg and milk, whisk until batter is smooth.  If needed, add more milk or flour to create batter that slightly mounds when poured from a spoon back into the bowl.  - too thick and batter sluffs off, too thin and batter runs off.
For easy dipping- transfer batter to tall glass or quart jar.

Using paper towel, pat dry hot dogs; insert chopsticks 2/3 way through each.  Dip dog into batter so batter completely coats.  Allow excess batter to drip off for a couple seconds; carefully place in hot oil.  Fry two or three corn dogs at a time for 2-3 minutes, turning as needed until golden brown.  Drain on paper towels.

Hawaiian Haystacks

Hawaiian Haystacks        Larson Kid's favorite Sunday meal

3 C. cooked cubed chicken
2 cans cream of Chicken Soup
1 can Chicken broth

 4 cups cooked rice

Combine soup and chicken broth mix in chicken and simmer 5 minutes.

Optional- Add 1/2-1 cup sour cream just before serving 

Top with optional toppings:

           

Grated Cheese                      coconut

Chopped green onion            cut up tomatoes

pineapple tidbits                    mandarin oranges                 

chinese noodles                    green pepper

chopped celery                      green peas

sliced almonds                       sliced olives

7- UP Chicken Marinade *similar to Manti Turkey Marinade

Good recipe for grilled turkey, chicken breasts or tenders
       this marinaded chicken is also great with veggies on a kabob

1 can 7 up or sprite
1/2 cup soy sauce      
1/2 cup oil

2 tsp. garlic salt
Marinade 3 hrs to 8 hrs.  Grill or bake

Manti Turkey Marinade is similar:

1 cup 7 up or sprite
1/2 cup soy sauce      
1/2 cup oil

1/2  tsp. garlic salt
1/2 tsp. horse radish

Make Ahead Lasagna

Make Ahead Lasagna            12 servings   (variation of Taste of Home recipe)

1 lb ground beef                       
1 lb. Italian sausage                                                
1 can (32 oz)  Spaghetti Sauce   
 2 eggs lightly beaten                                     
1 (15 oz) Ricotta Cheese or
       cottage cheese                      
½ cup grated Parmesan cheese  
1 Tbs. dried parley flakes        
 ½ tsp pepper               
 ¾ c. chopped onion                              
 1 tsp minced garlic     
1 tsp.  oregano-  basil
12  no cook lasagna noodles
4 cups mozzarella cheese

In lg skillet cook beef and sausage- drain- stir in sauces.  Combine eggs ricotta, parmesan and spices in large bowl.  Spread 1 cup meat sauce into greased 13x9 pan- Layer with four noodles, half the cheese mix, 1 cup meat and 1 cup cheese.   Repeat layers topping noodles with sauce and mozarella.   Cover and refrigerate 8 hrs or overnight.                              

Bake covered at   375 for 45 minutes. 

 Uncover and bake 10-15 minutes loner until cheese is melted.  Let stand 10 minutes before cutting.

Chicken Cordon Bleu (Easy and Delicious)

1 cup Panko bread crumbs or other seasoned breadcrumbs
2 Tbs unsalted butter- melted
2 boneless, skinless chicken breasts, cut in half lengthwise to make four
               (I pound them using parchment or wax paper to make them even in thickness)
4-8 slices deli honey ham
4 slices Swiss or Provolone cheese, slice each in half

Sauce:  1 can cr/chicken soup
1/2 cup sour cream
juice of 1/2 lemon

Preheat oven to 350.  Coat a 9x13 pan with spray.
Lay chicken breasts halves in baking dish.  Roll each with ham and cheese.  Dip in butter then  bread crumbs. Hold together with a toothpick

Bake for 40-45 minutes until chicken in cooked through and bread crumbs- golden brown.  You may want to broil the chicken for a min to brown the crumbs.  ( Can be baked ahead and reheated at 300.

Sauce:  Heat soup with enough broth to desired consistency- add sour cream and lemon
Season with salt/pepper to taste.  Keep warm.
Remove chicken from oven and top with sauce-  Parsley if desired

BEST ENCHILADA SAUCE

*This recipe is similar to Paula's Enchilada sauce which is what I grew up with.
  A double recipe is enough for 14-16 corn enchiladas

2 Tbs. canola or vegetable oil
2 Tbs. flour  ( I like it thicker and have increased the flour to 4 Tbs.)
2 Tbs. chili powder
1/2 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. ground cumin
2 cups chicken or vegetable broth
1 can tomato sauce- optional

Directions:
Heat oil in med saucepan over med. heat. Add flour and stir over heat for one minute. Stir in spices. Then gradually add broth whisking constantly to remove any lumps.
Reduce heat to low and simmer 10-15 minutes until thickened.
Add 1 can tomato sauce

Use immediately or refrigerate for up to two weeks.
 * This makes a mild sauce- if you prefer you can add 1-2 Tbs. more chili powder  once the sauce has reached a simmer if you like more heat/spice.

CHICKEN ROLLUPS a family Favorite!

a family favorite from a friend   Nancy Harrison

 
2 cans crescent rolls
2 cups cooked chicken- cubed
2 Tbs. melted butter
3-4 oz. softened creme cheese  

dry bread crumbs      (I like the Italian style bread crumbs)   

Cream of chicken soup                                                                          

 Mix chicken, softened creme cheese and butter together.  Unroll and separate crescent rolls. Spoon chicken mixture onto wide end of rolls dividing between the 16 crescent rolls.
  Roll crescent rolls to seal chicken inside. Dip each in melted butter then roll in breadcrumbs

 Bake at 350° for 20 minutes or until lightly browned

Serve with hot gravy made from cream/chicken soup thinned with a little chicken broth or milk.
 (If I don't have broth I make broth with chicken bouillon/water)

Cafe Rio Style Pork and sides

SWEET PORK-  CAFÉ RIO STYLE-                   A hit at the  8^th Ward Christmas Party 2011

2 pounds pork (we use boneless pork rib meat)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can diced green chilies
3/4 (10oz) can red enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!

CILANTRO LIME RICE

1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

BLACK BEANS

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME!