Recipes by Lorrene:
Broccoli-Cheddar Egg Bake
4 eggs
1½ cups milk
4 cups bread, cut into 1 inch chunks
2 cups broccoli florets
1 cup shredded cheddar cheese
salt and pepper to taste
In 2 qt casserole, beat eggs until mixed.
Heat milk on high in microwave until steaming (about 3 minutes).
Beat milk into eggs. Stir in bread, broccoli, cheese, salt, and pepper.
Press bread mixture into egg mixture with spatula. Let stand 5 minutes.
Cook covered in microwave at 50% power for about 15 minutes, until just set. Tilt casserole and left edge of mixture twice during cooking, to let uncooked portion run down.
Let stand covered 5 minutes.
Veggies and Tortellini
14 oz. tortellini
¼ cup butter
1 medium onion, chopped
1/3 cup chopped red pepper
3 cloves garlic, minced
1 16 oz. can Veg-All, drained
½ cup grated parmesan cheese
Cook tortellini according to directions and drain.
Melt butterin skillet. Stir in onion, red pepper and garlic; cook until tender. Add Veg-All and heat.
Place mixture and tortellini in large bowl. Add cheese and toss.
My modifications: use fresh veggies instead of the Veg-All, whatever is in the house. Favorites are zucchini and carrots. I chop them and steam them _lightly_ while the tortellini are cooking. I also add a couple shakes of crushed red pepper flakes to the skillet while cooking the onion.
El Torito Salsa
3 serrano chiles, briefly roasted in broiler (we grill them on a pancake griddle)
3 large tomatoes cut in fourths
quarter medium yellow onion, coarsely chopped
1/3 cup cilantro leaves, coarsely chopped
1 large garlic clove, peeled and minced
salt to taste
1/2 tsp dried Mexican oregano
1/3 cup water
Place chiles, tomatoes, onion and half cilantro in food processor. Process briefly to chop with on/off pulse. Mixture should still have a chunky texture. Add garlic, spices and water to achieve desired consistency. Add remaining coarsely chopped cilantro and mix thoroughly. Refrigerate until needed.
The longer you let it sit, the hotter it gets.
Potato Leek Soup
4 cups diced potatoes
3-4 cups thinly sliced leeks (3 or 4 leeks)
1 bunch green onions, chopped
2 cups chicken broth (canned, bouillon, or base)
4-6 slices bacon, cooked, drained, and crumbled
1 cup evaporated milk
½ to 1 cup shredded cheese (optional)
salt and pepper to taste
Combine all ingredients and cook on low for 8-10 hours. Add evaporated milk and cheese, if used, in the last 30 minutes. Taste and adjust seasonings. Mash with a potato masher to thicken, or purée for a smooth consistency, adding additional milk or broth if necessary.
Serves 4 to 6
Batter-Fried Fish
Pat fish pieces dry with paper towel. Cut into serving-sized pieces. For batter, combine 1 cup all-purpose flour, ½ tsp baking powder, and ¼ tsp salt. Add 1 cup beer. Beat till smooth. Dip fish into batter. Fry fish in hot fat, 2 or 3 pieces at a time, about 2 minutes on each side or till golden brown. Drain.
Marinated Cucumbers, Tomatoes, Green Pepper, and Onion
2 large roma tomatoes
1 cucumber
½ red onion
1 green pepper
1/3 c vinegar
2 tbsp sugar
½ tsp celery seed
Thinly slice tomatoes, cucumber, green pepper and onion. Place in bowl. Mix together vinegar, sugar, and celery seed. Pour over vegetable mixture and stir to coat. Cover bowl and place in refrigerator to chill. Stir occasionally.
Crunchy Ramen Chicken Salad
3 tbsp margarine or butter
1 pkg Oriental flavour ramen noodles
2 tbsp sesame seed
¼ c sugar
½ c white vinegar
1 tbsp vegetable oil
½ tsp pepper
2 cups cut up cooked chicken
½ c dry roasted peanuts
4 medium green onions, sliced
1 bag (16 oz) coleslaw mix
Melt margarine in 10 inch skillet over medium heat. Stir in seasoning packet from noodles. Break block of noodles into bite size pieces over skillet; stir noodles into margarine mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown. Mix sugar, vinegar, oil, and pepper in large bowl. Add noodle mixture and remaining ingredients; toss.
Impossible Taco Pie
1 lb ground beef
½ c chopped onion
1 envelope(1¼ oz) taco seasoning mix
1 can (4 oz) chopped green chilies, drained
1¼ c milk
3 eggs
¾ c Bisquick Original baking mix
1 c shreeded Colby-Monterey Jack or Cheddar cheese
Heat oven to 400°. Grease glass pie plate, 10x1½ inches. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brwon; drain. Stir in seasoning mix (dry). Spread in pie plate; top with chilies.
Stir milk, eggs and baking mix with fork until blended. Pour into pie plate.
Bake 25 minutes. Sprinkle with cheese. Bake 8 to 10 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa and sour cream if desired.
6 to 8 servings.
Crockpot Tri-Tip
Trim fat from a 3-4 lb tri-tip. Place in crockpot. Sprinkle 1 env onion soup mix over top. Add 1 can V8 juice (the same size as a soda, can 12 oz I think). Cover and cook on low 8 to 10 hours.
Crockpot Beef Stew
2 tbsp flour
1 lb stew meat, cut into pieces
2 tbsp cooking oil
2½ c V8 juice
½ c chopped onion
2 tsp beef bouilon granules
2 cloves garlic, minced
½ tsp dried basil, crushed
½ tsp dried thyme, crushed
2¼ c cubed, peeled potatoes
2 c sliced carrots
1 c sliced celery
Place flour in plastic bag. Add meat cubes, a few at a time, shaking to coat. In a saucepan, brown meat in hot oil. In the bottom of a 3½- or 4-qt crockpot, layer onion, potatoes, carrots, and celery. Sprinkle with bouillon granules, garlic, basil, and thyme; add meat. Pour V8 over meat. Cover; cook on low-heat setting for 10-12 hours. Makes 4 servings.
Improved Minestrone Soup
2 cans Campbell's Minestrone soup (the kind you don't add water to)
½ 19 oz pkg frozen tortellini
3 tomatoes, diced
mozzarella cheese
>Heat the soup to simmering. Add the tortellini, and cook until tortellini done. Add tomatoes, and heat a little longer. Serve with shredded mozzarella.
Southwest Goulash
6 oz. (2 cups) uncooked wagon wheel pasta
1 lb. ground beef
chili power
1 (14½ oz.) can Mexican-style stewed tomatoes
1 (15 oz.) can black beans, drained and rinsed
1 (11 oz.) can whole kernel corn
1 (4 oz.) can chopped green chiles
chopped fresh cilantro
Cook pasta to desired doneness as directed on package. Drain; keep warm. Meanwhile, in large saucepan, brown ground beef with chili powder to taste; drain. Add all remaining ingredients except cilantro. Cook until thoroughly heated. Gently stir in pasta; sprinkle with cilantro.
Cheesy Hamburger Stuff
1 lb ground beef
1 can condensed Cheddar cheese soup
¼ c milk
1 can chopped green chiles, drained
small tomato, diced
Brown ground beef; drain. In saucepan over medium heat, stir together soup and milk until blended and hot. Stir in green chiles, tomato, and ground beef. Cook until hot.
Serve this over toast or toasted buns, corn bread, baked or mashed potatoes.
Crockpot Chicken Taco Meat
1 lb boneless chicken breasts
1 cup chicken broth
1 pkg chicken taco seasoning
Put the chicken in the crockpot. Mix seasoning with chicken broth. Pour over chicken. Cook on low all day. Serve with the usual taco fixings.
No-Cook Tomato Sauce
4 ripe tomatoes
4 oz shredded lowfat mozzarella
2 tbsp chopped fresh basil
1 tbsp olive oil
1 tsp minced garlic
salt and pepper to taste
Chop tomatoes. Mix with mozzarella, basil, oil, garlic, salt and pepper.
Toss with 1 lb freshly cooked pasta.
Cheddar and Veggie Chowder
3 strips bacon
1 c chopped onion
2 c chicken broth
3 c cubed potatoes
1 c diced carrots
1 can (15 oz) corn, drained
1 box (10 oz) frozen chopped kale
4 c milk
6 Tbsp flour
½ tsp salt
6 oz cheddar cheese, shredded
¼ c sliced scallions
Cook 3 strips bacon in a 5-qt pot until crisp; drain all but 2 tsp fat; crumble bacon. Add onion, sauté until tender. Add chicken broth, potatoes, carrots, corn, and kale. Simmer, covered, 15 minutes or until vegetables are tender. Whisk milk, flour, and salt to blend. Add to pot; stir and boil gently, 3 minutes or until slightly thickened. Add cheese and heat chowder through. Sprinkle with crumbled bacon and scallions.
Crockpot Roast
Cut up whatever vegetables you're using and put them in the crockpot. We usually have potatoes and carrots, and sometimes onions. Put your roast on top. Mix 1 package of dry onion soup mix with a cup of water or beef broth, and pour mixture over everything in the pot. Cook on low all day
Lazy Day Stew
1 pkg of stew meat
1 can of tomato soup
1 bay leaf (opt)
1 onion
2 cans of veg-all (no other brand will taste the same)
cook on low in oven for 5 hours or in crockpot for all day. i usually
double everything but the meat, i >never use the bay leaf. easy and very
good. serve with corn bread.
Mexican Rice Casserole
1 cup water
1 can beef consomme (broth)
1 can Rotel
1 1/2 cups rice
1 tsp. salt
1/4 tsp. pepper
1/2 stick margarine, melted
Place all in glass casserole dish and mix - Bake at 400º for about 30
minutes. I usually stir mine towards end of baking to mix in Rotel tomato pieces that float to top, and for a fluffier rice, and then top with a little shredded cheddar.
Vegetable Soup
3 carrots
2 large potatoes
2 leeks
1 small cabbage
1 small can tomato sauce
1 can chopped tomatoes
Salt and pepper, to taste
1 tbsp chicken base
1 c chopped onion
½ tsp thyme
10 cups water
Bring water to boil and add chicken base. Chop all vegetables and add to water. Fry chopped onion in a little oil; drain and add to water and vegetables. Add seasonings and tomato sauce. Simmer 2 hours.
Peppered Jerky Bread Mix
2 1/2 cups Flour
1/2 cup Whole Wheat Flour
2 tablespoons Brown Sugar
3/4 cup Beef Jerky -- shredded
1 tablespoon Minced Onion -- dried
2 tablespoons Buttermilk Powder
2 teaspoons Red Pepper Flakes -- (dried, crushed)
1 teaspoon Green Peppercorns -- whole
2 1/4 teaspoons Active Dry Yeast
Place red pepper flakes and green peppercorns into a small zip baggie and
set aside. Do same with yeast, or set aside a prepackaged envelope of
yeast. Place shredded jerky into bottom of a quart sized jar, then mix
remaining ingredients together and add to jar on top of jerky. Place
baggies of peppers and yeast on top of mix and apply lid. (You may need to
lightly tap jar onto a padded surface, such as a towel on the counter, to
help ingredients settle before adding baggies). To make bread later, you
will need the following additional ingredients:
3 tablespoons Olive Oil
1 cup Water, lukewarm
Load ingredients into the bread pan in the order suggested in your owner's
manual, reserving yeast for last. Insert the bread pan into the bread
maker, and select "White', desired crust color, rapid or normal baking cycle
(depending on yeast used) and loaf size. Select desired delay option, and
press Start.
Calzone Dough
9 oz water
1 tbsp extra-virgin olive oil
2 tsp honey
1½ c whole wheat flour
1½ c unbleached all-purpose flour
1½ tsp fine sea salt
2 tsp active dry yeast
Put all ingredients in pan in order listed. Select the Dough setting. Remove
when dough is finished. Divide the dough into 4 balls. Set the balls on a
lightly floured surface, cover with plastic wrap or a kitchen towel, and let
rest for 10 minutes. Remove the covering and roll out each ball until it is
9 inches in diameter. Spread half of each round with pizza sauce, and cover
sauce with your favorite pizza toppings. Fold dough in half to make a half
moon. Pinch the edges together. Pierce the top of the calzones with the tip
of a sharp knife. Brush the calzones with oil and arrange on a baking sheet
that has been sprayed with nonstick cooking spray. Cover with plastic wrap
and let rise for 15 minutes.
Bake at 400º for 15 to 20 minutes or until golden brown. Cool for 5 minutes
before serving.
Pizza Sauce
1 can tomato paste
1 can tomato sauce
½ tsp garlic powder
1 tsp chili powder
1 tsp fennel seeds
2½ tbsp Italian seasoning
1 tbsp rubbed sage
Mix together and simmer for 15 minutes.
Paprika Onion Bread
1 c water (70° to 80°)
2 tbsp butter or margarine, softened
1/3 c finely chopped onion
1 tsp sugar
1½ tsp salt
1 tsp paprika
3 c bread flour
1 pkg (¼ oz) active dry yeast
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tbsp water or flour if needed). Yield: 1 loaf (1½ lbs).
Crockpot Chicken Stew
1 lb boneless skinless chicken breasts, cubed
1 can (14½ ounces) Italian diced tomatoes, undrained
2 medium potatoes, peeled and cut into ½-inch cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
2 cans (4 ounces each) mushroom stems and pieces, drained
2 chicken bouillon cubes
2 tsp sugar
1 tsp chili powder
¼ tsp pepper
1 tbsp cornstarch
2 cups cold water
In a 5-qt. slow cooker, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for 8-10 hours or until vegetables are tender.
Sauteed Rice Pilaf
I sauté the rice in a little margarine. Then I cook the rice in chicken broth
instead of water (2 cups broth for every cup of rice). I usually throw some
onion, mushroom, and a little green pepper in the rice while I'm sautéing.
Jalapeno Cheese Bread
½ cup sour cream
¼ c water
1 egg
1 tsp salt
1½ tbsp sugar
2 c bread flour
¾ c (3 ounces) grated sharp Cheddar cheese
2 tbsp seeded and chopped fresh jalapeño pepper (about 3 peppers) or canned
diced jalapeño peppers
1½ tsp active dry yeast
Place all ingredients in bread pan, select Light Crust setting, and pre-start. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour befor slicing.
Slow Cooked Spaghetti Sauce
1 lb ground beef or bulk italian sausage
1 medium onion, chopped
2 cans (14½ ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 bay leaf
1 tbsp brown sugar
4 garlic cloves, minced
1-2 tsp dried basil
1-2 tsp dried oregano
1 tsp salt
½-1 tsp dried thyme
Hot cooked spaghetti
In a skillet, cook beef and onion over medium heat until meat is no longer
pink; drain. Transfer to a slow cooker. Add the next ten ingredients. Cover
and cook on low for 7 to 8 hours or until heated through. Discard bay leaf.
Serve over spaghetti.
Easy Tuna Dinner
1 package (10 oz.) frozen peas
1-1/4 cups water
1 can (11 oz.) condensed Cheddar cheese soup
1 can (12-1/2 oz.) tuna (drained and flaked)
1 chicken bouillon cube
1/4 tsp. pepper
1-1/2 cup Minute rice
Bring peas, water, soup, tuna, bouillon cube and pepper to full boil in a large saucepan. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork.
Buttery Onion Soup
2 c thinly sliced onions
½ c butter or margarine
¼ c flour
2 c chicken broth
2 c milk
1½-2 c shredded mozzarella cheese
Salt and pepper to taste
Croutons, optional
In a large kettle, sauté onions in butter over low heat until tender
and transparent, about 20-30 minutes. Blend in flour. Gradually add
broth and milk; cook and stir over medium heat until bubbly. Cook and
stir for 1 minute more; reduce heat to low. Add mozzarella cheese and
stir constantly until melted (do not boil). Season to taste with salt
and pepper. Serve with croutons if desired. Yield: 6 servings (about
1½ quarts).
John Wayne Casserole
2 cn Diced green chiles
1 lb Jack cheese; coarsely grated
1 tb Flour
1 cn Evaporated milk; small
1 lb Cheddar cheese;coarsely grtd
1 cn Stewed tomatoes
Salt/pepper to taste
4 Eggs
6 sl To 8 sl fresh tomatoes
Separate egg yolks from egg whites. Beat evaporated milk and flour in with egg yolk. Season with salt and pepper. Add stiffly beaten egg whites, folding them in gently. In a deep, well-buttered, casserole dish, mix the shredded cheese with the diced green chiles. Pour the egg mixture over the cheese and "ooze" it through with a fork. Place casserole in a preheated 325F degree oven and bake for 30 minutes. Remove casserole and bake an additional 30 minutes.
Lorrene's John Wayne Casserole
2 7-oz cans chopped green chiles
1 lb Monterey Jack cheese, grated
1 lb Cheddar cheese, grated
1 5-oz can evaporated milk
5 eggs
1 tbsp flour
1/8 tsp pepper
Mix chiles and cheeses in a shallow greased casserole dish (I use a 9 x 13
metal cake pan). Blend milk, eggs, flour, and pepper in blender for 1
minute. Pour over cheese and chile mixture. Bake at 350° for 1 hour or until
inserted knife comes out clean.
Orange-Glazed Carrots
3 c thinly sliced carrots
2 c water
1/4 tsp salt
3 TB butter
3 TB orange marmalade
2 TB chopped pecans
Combine carrots, water, & salt in crockpot. Cover & cook on high 2-3 hours. Drain well; stir in remaining ingredients. Cover & cook on high for 20 to 30 minutes more. 6 servings
Sunflower Oatmeal Bread
1 cup water (70° to 80°)
1/4 cup honey
2 tbsp butter or margarine, softened
1 1/2 tsp salt
1/2 cup quick-cooking oats
3 cups bread flour
2 tbsp nonfat dry milk powder
2 1/4 tsp active dry yeast
1/2 cup salted sunflower kernels, toasted
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Yield 1 loaf (about 1½ pounds).
Red Beans and Rice Stew
Cook 1 box Zatarain’s red beans and rice as directed. In a separate pan brown 1 lb ground beef with onion, garlic, green pepper. When cooked, drain and add ½ cup water and 2 cans diced tomatoes with mild green chiles. Simmer for about 10 minutes (until liquid reduces and thickens a little). Add the beans and rice.
Oh yeah, I added Emeril's essence to the ground beef.
Seven Layer Mexican Dip
1 pkg cream cheese, softened
1 tbsp taco seasoning mix (we use Mexican seasoning)
1 cup guacamole
1 cup salsa
1 cup shredded lettuce
1 cup shredded cheddar cheese
½ c chopped green onion
2 tbsp ripe olives, sliced
tortilla chips
Blend together the cream cheese and taco seasoning mix. Spread on bottom of
pie plate. Layer remaining ingredients over cream cheese. Refrigerate and
serve with tortilla chips.
Green Chile Corn Chowder
1 (15 or 16 1/2 oz.) can cream-style corn
2 potatoes, peeled, diced
2 tablespoons chopped fresh chives
1 (4-oz.) can diced green chilies, drained
1 (2-oz) jar pimientos, chopped
1/2 cup chopped ham
3 cups chicken broth or bouillon
1 cup milk or light cream
1 cup (4-oz.) shredded Monterey Jack cheese
In slow cooker, combine corn, potatoes, chives, chilies, pimientos, ham and
broth or bouillon. Cover and cook on LOW 7 to 8 hours or until potatoes are
tender. Stir in milk or light cream. Reheat, if desired. Serve in
individual bowls; sprinkle with shredded cheese. Makes 8 servings.
Italian Meatball Soup
15-18 meatballs
2 cups water
2 beef bouillon cubes
1 can peas
1 can corn
1 can diced tomatoes with basil, garlic, and onion
Combine all ingredients in crockpot. Cook covered on low for 6 hours.
Mel's Crockpot Lasagna
1 lb. ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 oz) tomato sauce
1 cup water
1 can (6 oz) tomato paste
1 tsp salt
1 tsp. dried oregano
1 package (8 oz) lasagna noodles
4 cups (16 oz) shredded mozzarella cheese
1 1/2 cups (12 oz) ricotta cheese or small curd cottage cheese
1/2 cup grated Parmesan cheese
In a skillet, cook beef, onion and garlic over medium heat until meat
is no longer pink; drain. Add the tomato sauce, water,tomato paste,
salt and oregano; mix well. Spread 1/4 of mixture in bottom of
ungreased 5-qt crockpot or slow cooker. Arrange noodles over sauce
(break the noodles as necessary). Combine the cheeses; spoon 1/3 of
mixture over noodles. Repeat layers twice. Top with remaining meat
sauce. Cover and cook on low for 4-5 hours or until noodles are
tender. Serves 6-8.
Tip: You can substitute 2 lg jars of Ragu (any flavor) for the tomato
sauce, water and tomato paste. Also like all good lasagna , this is
better the next day. I have made this the day before and just
reheated in the crock.
Slow-Cooked Spaghetti Sauce
1 lb ground beef or bulk italian sausage
1 medium onion, chopped
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 bay leaf
1 tbsp brown sugar
4 garlic cloves, minced
1-2 tsp dried basil
1-2 tsp dried oregano
1 tsp salt
1/2-1 tsp dried thyme
Hot cooked spaghetti
In a skillet, cook beef and onion over medium heat until meat is no
longer pink; drain. Transfer to a slow cooker. Add the next ten
ingredients. Cover and cook on low for 7 to 8 hours or until heated
through. Discard bay leaf. Serve over spaghetti.
Vegetables Provençale
1 small onion, chopped
2 tbsp cooking oil
2 medium zucchini, cubed
1/3 c diced green pepper
1 garlic clove, minced
1/4 tsp salt
1/8 tsp pepper
2 large tomatoes, peeled and quartered
1/4 c grated Parmesan cheese
1 tbsp minced fresh parsley
In a skillet over medium heat, sauté onion in oil until tender. Stir in zucchini, green pepper, garlic, salt and pepper. Reduce heat to low; cover and cook for 5-6 minutes or until the vegetables are almost tender. Stir in tomatoes; heat through. Sprinkle with Parmesan cheese and parsley.
15 Minute Noodle Casserole
3 cups water
8 ounces egg noodles
1 cup frozen mixed vegetables
1 (10 3/4-ounce) can condensed cheddar cheese soup
1 (9-ounce) can of tuna (don't know about this--I used a 6-ounce can)
1/2 cup milk
1/4 tsp pepper
In medium saucepan, bring water to a boil; gradually add noodles. Cover; simmer 5 minutes, stirring occasionally. Add vegetables; cook 5 minutes longer. Stir in soup, tuna, milk and pepper. Heat through. Let stand several minutes. Serve.
Fresh Tomato Salsa
3 serrano chiles, briefly roasted in broiler
3 large tomatoes cut in fourths
quarter medium yellow onion, coarsely chopped
1/3 cup cilantro leaves, coarsely chopped
1 large garlic clove, peeled and minced
salt to taste
1/2 tsp dried Mexican oregano
1/3 cup water
Place chiles, tomatoes, onion and half cilantro in food processor. Process briefly to chop with on/off pulse. (We use a blender.) Mixture should still have a chunky texture. Add garlic, spices and water to achieve desired consistency. Add remaining coarsely chopped cilantro and mix thoroughly. Refrigerate until needed.
The longer you let it sit, the hotter it gets.