This zucchini recipe is amazing. I love all the flavors. They go very well together.
3 eggs
3/4 c vegetable oil
1 1/2 c sugar
1 tsp powdered lemon peel
1/2 tsp orange extract
1/4 tsp vanilla
2 c grated zucchini
2 1/2 c flour
3/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1 tsp soda
2 tsp baking powder
1/2 c chopped nuts
Beat eggs, oil, and sugar. Beat well. Add flavorings and zucchini. Beat well. Mix dry ingredients together. Stir into zucchini mixture. Add nuts and mix well. Bake in four small loaf pans at 350 degrees until inserted toothpick comes out clean (approx 30 minutes).
Saturday, August 29, 2009
Thursday, August 27, 2009
Creamy Chicken with Pasta and Broccoli
My entire family loves this recipe. Nick often fixes it when I'm teaching and there are rarely leftovers (this makes a lot, so that should tell you how much they like it).
1 lb uncooked spaghetti
1 lb broccoli florets
1 T margarine
1 lb chicken breast cut into strips
1/2 c chopped onions
1 (10.75 oz) can cream of chicken soup
2/3 c milk
2/3 c water
1 (3oz) pkg cream cheese, cubed and softened
3/4 c grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, and cook 4 minutes. Mix in teh broccoli florets. Continue cooking 4 to 6 minutes, until spaghetti is al dente. Drain, and transfer to a large bowl.
2. Melt the margarine in a skillet over medium heat, and cook the chicken and onion 5 minutes until chicken juices run clear and onions are tender.
3. In a bowl, whisk together the soup, milk, water, cream cheese, and Parmesan cheese until smooth. Stir into the skillet with the chicken and onion, and bring to a boil. Reduce heat to low, and simmer 5 minutes, or until slightly thickened. Toss in the bowl with the spaghetti and broccoli to serve.
1 lb uncooked spaghetti
1 lb broccoli florets
1 T margarine
1 lb chicken breast cut into strips
1/2 c chopped onions
1 (10.75 oz) can cream of chicken soup
2/3 c milk
2/3 c water
1 (3oz) pkg cream cheese, cubed and softened
3/4 c grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, and cook 4 minutes. Mix in teh broccoli florets. Continue cooking 4 to 6 minutes, until spaghetti is al dente. Drain, and transfer to a large bowl.
2. Melt the margarine in a skillet over medium heat, and cook the chicken and onion 5 minutes until chicken juices run clear and onions are tender.
3. In a bowl, whisk together the soup, milk, water, cream cheese, and Parmesan cheese until smooth. Stir into the skillet with the chicken and onion, and bring to a boil. Reduce heat to low, and simmer 5 minutes, or until slightly thickened. Toss in the bowl with the spaghetti and broccoli to serve.
Wednesday, August 26, 2009
Great Grandma Millar's Waffles
Millar Waffles
1 c. flour
3 T sugar
½ tsp salt
2 tsp baking powder
1/3 c wheat germ
1 c. milk
1 egg
6 T cooking oil (or less)
Mix dry ingredients, add liquid ingredients and mix well.
Fruit sauce for waffles & pancakes
1 pkg. frozen berries
2 c cold water
2 tbsp cornstarch
½ c. sugar
½ packet Kool-aid
Combine cornstarch & cold water, whisk well. Heat to boiling, stirring constantly. Boil 1 minute. Add sugar & Kool-aid. Add frozen berries.
1 c. flour
3 T sugar
½ tsp salt
2 tsp baking powder
1/3 c wheat germ
1 c. milk
1 egg
6 T cooking oil (or less)
Mix dry ingredients, add liquid ingredients and mix well.
Fruit sauce for waffles & pancakes
1 pkg. frozen berries
2 c cold water
2 tbsp cornstarch
½ c. sugar
½ packet Kool-aid
Combine cornstarch & cold water, whisk well. Heat to boiling, stirring constantly. Boil 1 minute. Add sugar & Kool-aid. Add frozen berries.
Chicken Cordon Bleu Casserole
Layer as follows in an 8x8 dish:
2 c chicken, cooked and cubed
2 c swiss cheese, shredded
2 c ham, diced
Mixture of 1 can cream of chicken soup and 1 c sour cream
Top with crushed ritz crackers combined with 1-2 T melted butter
Bake at 375 for 20-30 minutes until bubbly. Serve hot over cooked rice. (This recipe freezes well).
2 c chicken, cooked and cubed
2 c swiss cheese, shredded
2 c ham, diced
Mixture of 1 can cream of chicken soup and 1 c sour cream
Top with crushed ritz crackers combined with 1-2 T melted butter
Bake at 375 for 20-30 minutes until bubbly. Serve hot over cooked rice. (This recipe freezes well).
Baked Ziti
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 oz.) jars of spaghetti sauce
6 ounces of provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 Tbsp. grated Parmesan cheese
Directions:
1. Bring a large pot of boiling water to a boil. Add ziti pasta,and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees. Butter a 9X13 inch baking dish (or two 8x8 dishes). Kerri's note: there is no way this will fit in my 9x13 pans. I can do a 9x13 plus an 8x8. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 of the sauce mixture, 4 oz mozzarella, remaining ziti, remaining sauce. Top with 2 oz mozzarella and grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted. Serves 8 or more (this recipe freezes well. I cook the pasta ½ of the recommended time if freezing).
1 onion, chopped
1 pound lean ground beef
2 (26 oz.) jars of spaghetti sauce
6 ounces of provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 Tbsp. grated Parmesan cheese
Directions:
1. Bring a large pot of boiling water to a boil. Add ziti pasta,and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees. Butter a 9X13 inch baking dish (or two 8x8 dishes). Kerri's note: there is no way this will fit in my 9x13 pans. I can do a 9x13 plus an 8x8. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 of the sauce mixture, 4 oz mozzarella, remaining ziti, remaining sauce. Top with 2 oz mozzarella and grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted. Serves 8 or more (this recipe freezes well. I cook the pasta ½ of the recommended time if freezing).
Mini-pizzas
Let Rhodes rolls rise; flatten with your hand & top with spaghetti sauce & your choice of toppings. Bake at 350 approx. 15 minutes.
Potato/Carrot/Hamburger Stew
1 lb hamburger
Chopped onion
6-8 potatoes peeled & sliced
Carrots, peeled & sliced long
Cream of mushroom Soup
Place carrots over potatoes in pan. In bowl mix 1 can cream of mushroom soup with 1 can water. Mix with wire whisk. Pour over potatoes and add 1 quart water. Bring to a boil. Meanwhile, brown hamburger & onions. Add meat to soup. Turn heat to low and cook for 45 minutes. (This soup freezes well).
Chopped onion
6-8 potatoes peeled & sliced
Carrots, peeled & sliced long
Cream of mushroom Soup
Place carrots over potatoes in pan. In bowl mix 1 can cream of mushroom soup with 1 can water. Mix with wire whisk. Pour over potatoes and add 1 quart water. Bring to a boil. Meanwhile, brown hamburger & onions. Add meat to soup. Turn heat to low and cook for 45 minutes. (This soup freezes well).
Zucchini, Carrot or Pumpkin Bread or Muffins
1/2 c applesauce
1/2 c vegetable oil
2 c sugar
3 eggs
2 c zucchini
3 tsp vanilla
1 tsp salt
3 tsp cinnamon
1/4 tsp baking powder
1 tsp baking soda
3 c flour
Mix first 3 ingredients. Add remaining ingredients & mix well. Cook at 325 for about 1 hr or until the middle is done in 2 greased & floured bread pans. (or 3 small pans).
Variation #1: Substitute 1 16 oz can pumpkin for the zucchini. Omit vanilla and add 1/2 to 1 cup chocolate chips. Increase baking time to 1 hr 10 min.
Variation #2: Substitude grated, raw carrots for zuccini
Variation #3: Half the recipe and cook as muffins 350 degrees for 20-25 min.
1/2 c vegetable oil
2 c sugar
3 eggs
2 c zucchini
3 tsp vanilla
1 tsp salt
3 tsp cinnamon
1/4 tsp baking powder
1 tsp baking soda
3 c flour
Mix first 3 ingredients. Add remaining ingredients & mix well. Cook at 325 for about 1 hr or until the middle is done in 2 greased & floured bread pans. (or 3 small pans).
Variation #1: Substitute 1 16 oz can pumpkin for the zucchini. Omit vanilla and add 1/2 to 1 cup chocolate chips. Increase baking time to 1 hr 10 min.
Variation #2: Substitude grated, raw carrots for zuccini
Variation #3: Half the recipe and cook as muffins 350 degrees for 20-25 min.
Tuesday, August 25, 2009
Kati’s Bran Muffins
5 tsp baking soda
2 cups boiling water
1/2 cup shortening
1/2 cup applesauce
2 cups sugar
4 eggs
1 TB salt
1 qt milk (I just use reconstituted dry milk)
5 cups flour
2 cups bran flakes
4 cups all bran cereal
2 TB cinnamon
1/2 TB nutmeg
Method 1:
Dissolve soda in boiling water. Cream shortening, sugar and eggs. Combine salt, flour, cinnamon and nutmeg. Add flour mixture and milk alternately into shortening mixture until well blended. Blend in water and soda mixture. Stir in cereals. Let batter sit in fridge overnight to soften cereals. Bake at 375 for 15-17 minutes. Freeze in gallon ziploc bags. Makes 4-5 dozen muffins.
Method 2:
Combine boiling water & cereals. Let sit 5 minutes. Meanwhile, cream shortening & sugar. Add eggs & buttermilk. Add flour, baking soda, & salt. Add cereal & water mix. Add 1 1/2 c. nuts if desired. Batter can be stored in the refrigerator for days.
2 cups boiling water
1/2 cup shortening
1/2 cup applesauce
2 cups sugar
4 eggs
1 TB salt
1 qt milk (I just use reconstituted dry milk)
5 cups flour
2 cups bran flakes
4 cups all bran cereal
2 TB cinnamon
1/2 TB nutmeg
Method 1:
Dissolve soda in boiling water. Cream shortening, sugar and eggs. Combine salt, flour, cinnamon and nutmeg. Add flour mixture and milk alternately into shortening mixture until well blended. Blend in water and soda mixture. Stir in cereals. Let batter sit in fridge overnight to soften cereals. Bake at 375 for 15-17 minutes. Freeze in gallon ziploc bags. Makes 4-5 dozen muffins.
Method 2:
Combine boiling water & cereals. Let sit 5 minutes. Meanwhile, cream shortening & sugar. Add eggs & buttermilk. Add flour, baking soda, & salt. Add cereal & water mix. Add 1 1/2 c. nuts if desired. Batter can be stored in the refrigerator for days.
Creamy Chicken Noodle Soup
3 cans chicken broth
2 cups carrots, chopped
2 cups celery, chopped
1/2 onion, chopped
2 cans cream of chicken soup
1/4 cup milk
2 cups chicken, cooked and cubed
4 cups noodles (I used the homemade noodle recipe I have listed under noodles)
1 bay leaf
1/2 tsp. oregano
1/2 tsp. dried basil, crushed
1/4 tsp. pepper
Boil broth and veggies until cooked. (about 15-20 min or until tender) Add cream of chicken soup, milk and seasonings. Let simmer for about 15-20 minutes and then add noodles and chicken and continue to simmer for about 15-20 minutes more or until noodles and done. Keep on low until ready to serve
Homemade egg noodles
1 egg, beaten
1/2 tsp. salt
2 Tbsp. milk
1 cup sifted all-purpose flour
1/2 tsp. baking powder
Combine egg, salt, and milk. Add flour and baking powder. Form dough into a ball. Roll out dough. I try to roll it as thin as I can. Let stand for about 20 minutes. Then cut into 1/2 inch strips. (A pizza cutter works well.) Let dry for 1-2 hours. Drop into hot soup and cook for about 10-15 minutes.
Cinnamon Streusel Orange Muffins
Makes 12
2 c flour
3/4 c sugar
2 tsp baking powder
1/2 tsp salt
1/3 c vegetable oil
1/2 c orange juice
1/2 c buttermilk
1 tsp vanilla
2 eggs
3 T brown sugar
1 1/2 tsp cinnamon
1/4 c flour
1/4 c sugar
1 1/2 tsp cinnamon
2 T softened butter
1. Preheat over to 350 degrees. Grease a 12 cup muffin tin, or line with paper liners.
2. In a medium bowl, stir together 2 c flour, 3/4 c white sugar, baking powder, and salt. In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk, vanilla, and eggs. Pour the wet ingredients into the dry, and mix until just blended. Some lumps are okay.
3. Fill the prepared muffin cups halfway with the batter. Combine the brown sugar, and 1 1/2 tsp cinnamon; sprinkle about 1/2 tsp of the mixture onto each half-full muffin cup. Spoon batter over the cinnamon mixture so that the muffin cups are 2/3 full. In a small bowl, mix together the remaining 1/4 c flour, 1/4 c white sugar, 1 1/2 tsp cinnamon, and the butter to make a crumbly mixture. Sprinkle this generously over the tops of the muffin batter.
4. Bake for 20-22 minutes in the preheated over, until a toothpick inserted into the crown of the muffin comes out clean. Cool in the pan, over a wire rack.
Cinnamon rolls
1 c warm milk (110 degrees F)
2 eggs, room temperature
1/3 c melted margarine
4 1/2 c bread flour
1 tsp salt
1/2 c white sugar
2 1/2 tsp bread machine yeast
1 c brown sugar, packed
2 1/2 T cinnamon
1/3 c butter, softened
3oz cream cheese, softened
1/4 c butter, softened
1 1/2 c confectioners' sugar
1/2 tsp vanilla
1/8 tsp salt
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 c butter and sprinkle evenly with brown sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 c butter, confectioners' sugar, vanilla, and salt. Spread frosting on warm rolls before serving.
Cafe Rio Pork Salad
Sweet Pork
6 to 6 1/2 pounds pork shoulder butt roast
1 lb. carrots, peeled and cut in large chunks
Water
Place pork in crock pot with carrots and 1 inch water. Cover. Cook for 8-10 hours on low. Remove bones and fat and shred pork in crock pot and mix thoroughly with sauce. Cook on low for 2 more hours.
Sauce:(Remove the carrots from the crock pot and dump out remaining water.)
1 lb. cooked carrots from the pork roast
15 1/2 oz. jar of La Victoria medium salsa
3 cups unpacked brown sugar
3 cups Dr. Pepper or Mtn. Dew
Blend above ingredients in food processor or blender until smooth.
(This won't all fit in my blender so I blend everything except for the Dr. Pepper. Then I pour the mixture and Dr. Pepper into the crock pot and stir it all together.) This recipe makes enough to fill 3 quart size freezer bags. I use some & freeze some for later.
Cafe Rio Salad Dressing
1 1/3 cups sour cream
3/4 cups mayonnaise
1 bunch of cilantro
1/2-1 pkg. dry ranch dressing mix (My husband likes it better with a 1/2 pkg)
1 tomatillo
2 cloves of garlic
juice of one lime
1/2 to 1 whole jalapeno pepper (Start out with less then add more to taste, some peppers seem to be hotter then others, adding the seeds will also make it hotter. If it is too hot then all you will taste is the jalapeno!)
Mix all ingredients together in a blender. It makes a lot.
Cilantro-Lime Rice
3 cups cooked rice
1 tsp. lime zest, minced (from one small lime)
1-2 Tbsp. fresh lime juice
2-3 Tbsp. finely minced cilantro
Toss lime zest, lime juice, and cilantro with the cooked rice. Serve warm or cold.
To make the salad layer the following:
A tortilla with melted cheese on it
black beans
rice
romaine lettuce
pork
dressing
chopped up avocado
tortilla strips (Fresh Gourmet makes them as a salad topping. I usually find them in the produce section at the grocery store here)
6 to 6 1/2 pounds pork shoulder butt roast
1 lb. carrots, peeled and cut in large chunks
Water
Place pork in crock pot with carrots and 1 inch water. Cover. Cook for 8-10 hours on low. Remove bones and fat and shred pork in crock pot and mix thoroughly with sauce. Cook on low for 2 more hours.
Sauce:(Remove the carrots from the crock pot and dump out remaining water.)
1 lb. cooked carrots from the pork roast
15 1/2 oz. jar of La Victoria medium salsa
3 cups unpacked brown sugar
3 cups Dr. Pepper or Mtn. Dew
Blend above ingredients in food processor or blender until smooth.
(This won't all fit in my blender so I blend everything except for the Dr. Pepper. Then I pour the mixture and Dr. Pepper into the crock pot and stir it all together.) This recipe makes enough to fill 3 quart size freezer bags. I use some & freeze some for later.
Cafe Rio Salad Dressing
1 1/3 cups sour cream
3/4 cups mayonnaise
1 bunch of cilantro
1/2-1 pkg. dry ranch dressing mix (My husband likes it better with a 1/2 pkg)
1 tomatillo
2 cloves of garlic
juice of one lime
1/2 to 1 whole jalapeno pepper (Start out with less then add more to taste, some peppers seem to be hotter then others, adding the seeds will also make it hotter. If it is too hot then all you will taste is the jalapeno!)
Mix all ingredients together in a blender. It makes a lot.
Cilantro-Lime Rice
3 cups cooked rice
1 tsp. lime zest, minced (from one small lime)
1-2 Tbsp. fresh lime juice
2-3 Tbsp. finely minced cilantro
Toss lime zest, lime juice, and cilantro with the cooked rice. Serve warm or cold.
To make the salad layer the following:
A tortilla with melted cheese on it
black beans
rice
romaine lettuce
pork
dressing
chopped up avocado
tortilla strips (Fresh Gourmet makes them as a salad topping. I usually find them in the produce section at the grocery store here)
Broccoli & Cauliflower Salad
Mix together:
1 head broccoli
1 head cauliflower
chopped cashews
1 pkg bacon, cooked and crumbled
sauce:
2 cups mayo
2 tblsp vinegar
1/3 c. sugar
mix together and pour over salad.
1 head broccoli
1 head cauliflower
chopped cashews
1 pkg bacon, cooked and crumbled
sauce:
2 cups mayo
2 tblsp vinegar
1/3 c. sugar
mix together and pour over salad.
Best Pudding Salad
Lg. cook ‘n serve vanilla pudding
Lg. box Raspberry Jello
3 ¼ c. water
12 oz Cool Whip
Frozen Raspberries
Dissolve pudding in water and bring to a boil. Add Jell-O and put in bowl. Put in refrigerator until set. Whip with beaters and add Cool Whip. Whip together until mixed. Fold in berries and a little juice from berries. (Orange Jello & mandarin oranges can be used to replace the Raspberry Jello & raspberries)
Lg. box Raspberry Jello
3 ¼ c. water
12 oz Cool Whip
Frozen Raspberries
Dissolve pudding in water and bring to a boil. Add Jell-O and put in bowl. Put in refrigerator until set. Whip with beaters and add Cool Whip. Whip together until mixed. Fold in berries and a little juice from berries. (Orange Jello & mandarin oranges can be used to replace the Raspberry Jello & raspberries)
Thursday, August 13, 2009
Enchiladas Suisas
2 T butter
2/3 c chopped onion
2 T flour
1 1/2 c chicken broth
1 c chopped green chile peppers
1 clove garlic, minced
3/4 tsp salt1 dash ground cumin
12 flour tortillas
1 c shredded Monterey Jack Cheese
1 c shredded Cheddar cheese2 c cooked,
shredded chicken breast meat
1 c heavy cheam (I use regular milk)
1/4 c chopped green onion
1. Prepare salsa verde. Melt butter in saucepan over medium heat. Saute the onion until soft. Stir in the flour. Add the broth, then add the chiles, garlic, salt, and cumin. Simmer about 15 minutes to blend flavors, then set aside. Preheat over to 350 degrees F.
2. Combine cheeses and keep 1/2 c aside for topping. Dip each tortilla in salsa verde (both sides). Place 2 heaping tablespoons of chicken and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish.
3. After all the rolled tortillas are in the dish, spoon additional salsa verde over them and then cover evenly with cream/milk. Sprinkle with remaining 1/2 c cheese mixture and green onions.
4. Bake uncovered in preheated oven for 20 minutes. Serve immediately.
Variation: Last time I made these I didn't have green chiles, so I left them out and added 2 oz of cream cheese to the sauce. I also combined the chicken, cheese, and about half of the sauce and didn't bother to dip the tortillas. I poured the remaining sauce and milk over the tortillas before topping with cheese and onions. They still turned out perfectly moist and delicious.
Penne a la Betesy
1 lb extra large shrimp
3/4 lb penne pasta
butter
olive oil
1 small onion
2 cloves garlic
1/2 c white whine (or chicken broth)
8 oz tomato sauce1 c heavy cream (or evaporated milk)
fresh parsley
fresh basil
salt and paper
Cook the penne pasta until tender-firm, also known as al dente.Peel, devein, and rinse (under cool water) shrimp. Heat 1 T butter and oil in a skillet. Add the shrimp and cook for a couple of minutes until just opaque. Do not overcook. Remove shrimp to a plate and let cool for a few minutes. Finely dice one small onion. Mince two cloves of garlic.In a large skillet heat 2 T butter and 2 T oil. Add the garlic and onion and saute, stirring occasionally. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite-sized pieces and set aside. (I added the shrimp whole. Why cut up good shrimp?) After the garlic and onions have cooked a bit add your white wine. Let the white evaporate for a few minutes, stirring occasionally.Next add tomato sauce. Stir well until combined. Add heavy cream. (I added 2 Tbst flour to the evaporated milke I used, to make the sauce a little thicker). Continue stirring. Turn heat down and simmer while you chop herbs. Add 1 T each parsley and basil.Add chopped shrimp and herbs to sauce. Stir. Add salt and pepper to taste. Finally, combine sauce with pasta and ENJOY!
3/4 lb penne pasta
butter
olive oil
1 small onion
2 cloves garlic
1/2 c white whine (or chicken broth)
8 oz tomato sauce1 c heavy cream (or evaporated milk)
fresh parsley
fresh basil
salt and paper
Cook the penne pasta until tender-firm, also known as al dente.Peel, devein, and rinse (under cool water) shrimp. Heat 1 T butter and oil in a skillet. Add the shrimp and cook for a couple of minutes until just opaque. Do not overcook. Remove shrimp to a plate and let cool for a few minutes. Finely dice one small onion. Mince two cloves of garlic.In a large skillet heat 2 T butter and 2 T oil. Add the garlic and onion and saute, stirring occasionally. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite-sized pieces and set aside. (I added the shrimp whole. Why cut up good shrimp?) After the garlic and onions have cooked a bit add your white wine. Let the white evaporate for a few minutes, stirring occasionally.Next add tomato sauce. Stir well until combined. Add heavy cream. (I added 2 Tbst flour to the evaporated milke I used, to make the sauce a little thicker). Continue stirring. Turn heat down and simmer while you chop herbs. Add 1 T each parsley and basil.Add chopped shrimp and herbs to sauce. Stir. Add salt and pepper to taste. Finally, combine sauce with pasta and ENJOY!
Harley's Chicken Stroganoff
Ingredients:
4 bacon strips, diced (I used the already cooked picnic bacon found in the condiment isle)
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
1 medium onion, chopped
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1-1/2 cups chicken broth
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon paprika
Pepper to taste
2 tablespoons all-purpose flour
1 cup (8 ounces) sour cream
Hot cooked noodles
Additional paprika, optional
Directions:
In a skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. (I melted a bit of butter in the pan since there were no drippings from the bacon) In the drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink. Add the broth, garlic, salt, paprika, pepper and bacon. Cover and simmer for 10 minutes. Combine flour and sour cream until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over noodles. Sprinkle with paprika if desired. Yield: 4 – 6 servings.
4 bacon strips, diced (I used the already cooked picnic bacon found in the condiment isle)
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
1 medium onion, chopped
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1-1/2 cups chicken broth
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon paprika
Pepper to taste
2 tablespoons all-purpose flour
1 cup (8 ounces) sour cream
Hot cooked noodles
Additional paprika, optional
Directions:
In a skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. (I melted a bit of butter in the pan since there were no drippings from the bacon) In the drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink. Add the broth, garlic, salt, paprika, pepper and bacon. Cover and simmer for 10 minutes. Combine flour and sour cream until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over noodles. Sprinkle with paprika if desired. Yield: 4 – 6 servings.
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