Another one from the Lion House Cookbook.
Ingedients
2 tbsp butter
1 cup uncooked rice
1/4 cup minced onion
1/3 cup minced celery
3 cups hot chicken broth
2 tbsp chopped parsley
1/4 cup slivered almonds
Directions
Melt butter in hot frying pan. Add rice, onion and celery, stir and cook until slightly brown. Add chicken broth. Cover and simmer on lot heat until moisture has been absorbed and rice is tender. Add parsley and slivered almonds just before serving. Makes 8 half cup servings.
Sunday, November 7, 2010
Simmered Tuscan Chicken
This recipe comes from my mother-in-law. She was a great cook. I inherited her recipe box and recipe book when she passed away. What a treasure.
Ingredients
1 lb skinless and boneless chicken breasts, cut into 1 inch cubes
2 cloves garlic, minced
2 Tbls olive oil
4 med potatoes, cut into 1/2 in cubes
1 med red bell pepper, diced
1 lb fresh or frozen cut green beans
1 jar (27 oz) Ragu Old World Style pasta sauce
1 tsp diced basil
Salt
Pepper
Directions
In a dutch oven, saute chicken and garlic in olive oil until chicken is lightly browned. Add potatoes and red peppers, continue to cook about 5 minutes, stirring occasionally. Add the sauce, basil and green beans. Salt and pepper to taste. Bring to a boil. Reduce heat to medium, cover and simmer about 35 minutes or until chicken is cooked and potatoes are tender.
Ingredients
1 lb skinless and boneless chicken breasts, cut into 1 inch cubes
2 cloves garlic, minced
2 Tbls olive oil
4 med potatoes, cut into 1/2 in cubes
1 med red bell pepper, diced
1 lb fresh or frozen cut green beans
1 jar (27 oz) Ragu Old World Style pasta sauce
1 tsp diced basil
Salt
Pepper
Directions
In a dutch oven, saute chicken and garlic in olive oil until chicken is lightly browned. Add potatoes and red peppers, continue to cook about 5 minutes, stirring occasionally. Add the sauce, basil and green beans. Salt and pepper to taste. Bring to a boil. Reduce heat to medium, cover and simmer about 35 minutes or until chicken is cooked and potatoes are tender.
Friday, November 5, 2010
Lion House Rolls
Today must be Lion House recipe day. These rolls are to die for. The recipe is from the Lion House Cookbook. It is also on the internet.
Ingredients:
2 cups warm water (110-115 degrees)
2/3 cup nonfat dry milk (instant)
2 Tb. dry yeast
1/4 cup sugar
2 tsp. salt
1/3 cup shortening (butter or margarine)
1 egg
5-5 1/2 cups flour, all purpose (bread flour can be used if you have it on hand)
Method:
In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves. Add the yeast to tthis mixture then the sugar, salt, shortening, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand. Add approximately 1/2 cup of flour and mix again. (This can be done by hand or mixer). The dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour). Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.) Cover with plastic and allow to rise in a warm place until double in size. Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of rolls. Place on greased (or parchment lined) baking pans. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hout. Yields 2 to 2 1/2 dozen rolls.
Ingredients:
2 cups warm water (110-115 degrees)
2/3 cup nonfat dry milk (instant)
2 Tb. dry yeast
1/4 cup sugar
2 tsp. salt
1/3 cup shortening (butter or margarine)
1 egg
5-5 1/2 cups flour, all purpose (bread flour can be used if you have it on hand)
Method:
In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves. Add the yeast to tthis mixture then the sugar, salt, shortening, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand. Add approximately 1/2 cup of flour and mix again. (This can be done by hand or mixer). The dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour). Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.) Cover with plastic and allow to rise in a warm place until double in size. Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of rolls. Place on greased (or parchment lined) baking pans. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hout. Yields 2 to 2 1/2 dozen rolls.
Lion House Pumpkin Bread
As you can tell this recipe is from the Lion House Cookbook. The food from the Lion House is out of this world. Cookbooks an be purchased from Deseret Book at http://deseretbook.com/. They are worth adding to your collection. To find out more about the Lion House click this link http://www.utah.com/mormon/lion_house.htm.
Ingredients
1 and 1/3 cups vegetable oil
5 eggs
1 16-oz. can pumpkin
2 cups flour
2 cups sugar
1 tsp. ground cinnamon
1 tsp. salt
1 tsp. ground nutmeg
1 tsp. baking soda
1 3-oz. packages instant vanilla pudding mix
1 cup chopped nuts
Directions
Preheat the oven to 350 degrees. Combine oil, eggs, and pumpkin into a large mixing bowl and beat well. In a separate bowl sift together flour, sugar, salt, cinnamon, nutmeg, and baking soda. Add to pumpkin mixture and mix until blended. Stir in pudding mix and nuts. Pour onto a greased 4 1/2 x 8-inch loaf pans. Bake for 1 hour. Makes 2 loaves.
Ingredients
1 and 1/3 cups vegetable oil
5 eggs
1 16-oz. can pumpkin
2 cups flour
2 cups sugar
1 tsp. ground cinnamon
1 tsp. salt
1 tsp. ground nutmeg
1 tsp. baking soda
1 3-oz. packages instant vanilla pudding mix
1 cup chopped nuts
Directions
Preheat the oven to 350 degrees. Combine oil, eggs, and pumpkin into a large mixing bowl and beat well. In a separate bowl sift together flour, sugar, salt, cinnamon, nutmeg, and baking soda. Add to pumpkin mixture and mix until blended. Stir in pudding mix and nuts. Pour onto a greased 4 1/2 x 8-inch loaf pans. Bake for 1 hour. Makes 2 loaves.
Sunday, October 24, 2010
Chocolate Chip Cookies
I got this recipe from a friend of my wife's by the name of Annie Walden. These are probably the best Choclate Chip cookies I have ever had. This recipe makes 24 cookies with my cookie scoop, which is a little larger than a teaspoon.
Ingredients
1 cup flour
1 cup quick oats
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1 egg
1/2 tsp vanilla
1 cup chocolate chips
Directions
1. Mix dry ingredients (flour, oats,soda, powder and salt). Set aside.
2. Mix softened butter, sugars, peanut butter on medium speed.
3. Add egg and vanilla to butter mixture.
4. Combine dry ingredients with butter mixture.
5. Add chocolate chips. Drop by teaspoon onto ungresaed cookie sheet.
6. Bake at 375 degrees for 10-12 minutes
Ingredients
1 cup flour
1 cup quick oats
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1 egg
1/2 tsp vanilla
1 cup chocolate chips
Directions
1. Mix dry ingredients (flour, oats,soda, powder and salt). Set aside.
2. Mix softened butter, sugars, peanut butter on medium speed.
3. Add egg and vanilla to butter mixture.
4. Combine dry ingredients with butter mixture.
5. Add chocolate chips. Drop by teaspoon onto ungresaed cookie sheet.
6. Bake at 375 degrees for 10-12 minutes
Mexican Beef Skillet
I made this the other night for dinner. We liked better as a left over, but either fresh or left over it is good.
Ingredients
1 1/2 lbs. Ground beef
1-2 cups Salsa
1 can Beef broth
1 Large green pepper, chopped
1 Med. onion, chopped
1 tbsp. Light olive oil
1 Packet taco seasoning
8 oz. Sour cream
8 oz. Noodles (egg noodles, rotini, maccaroni, whatever is on hand)
2 cups Cooked corn (optional)
Sliced black olives (optional)
1-2 cups Shredded Cheddar or Mexican Blend Cheese
1 Tomato, chopped (optional)
Preparation
1. In a large skillet, cook and stir ground beef until browned. While it is cooking, chop the green pepper and onion, and put the water on to boil for the noodles.
2. Add the noodles to the boiling water and cook according to the package instructions. Saute the green pepper and onion with olive oil in a small skillet.
3. Stir in salsa, taco seasoning, beef broth, green pepper, onion, corn, and black olives with the ground beef.
4. Stir in noodles and sour cream. Sprinkle liberally with cheese. Cover with a lid until the cheese has melted. Serve with chopped tomatoes on top.
Ingredients
1 1/2 lbs. Ground beef
1-2 cups Salsa
1 can Beef broth
1 Large green pepper, chopped
1 Med. onion, chopped
1 tbsp. Light olive oil
1 Packet taco seasoning
8 oz. Sour cream
8 oz. Noodles (egg noodles, rotini, maccaroni, whatever is on hand)
2 cups Cooked corn (optional)
Sliced black olives (optional)
1-2 cups Shredded Cheddar or Mexican Blend Cheese
1 Tomato, chopped (optional)
Preparation
1. In a large skillet, cook and stir ground beef until browned. While it is cooking, chop the green pepper and onion, and put the water on to boil for the noodles.
2. Add the noodles to the boiling water and cook according to the package instructions. Saute the green pepper and onion with olive oil in a small skillet.
3. Stir in salsa, taco seasoning, beef broth, green pepper, onion, corn, and black olives with the ground beef.
4. Stir in noodles and sour cream. Sprinkle liberally with cheese. Cover with a lid until the cheese has melted. Serve with chopped tomatoes on top.
Friday, October 8, 2010
Pigs In A Blanket (Cresent Dogs)
We were at my mom and dads house a short time ago and my mom made a pig in the blanket for my grandson. This brought back memories of when I was small and mom would make a bunch of these and we would go to the drive in movie as a family. We would also take along popcorn and as my dad called it swamp water. Swamp water was a mix of purple and green kool aid and lemonade. It made for great times.
The recipe come from the Pillsbury site.
Ingredients
The recipe come from the Pillsbury site.
Ingredients
8 hot dogs
4 slices (3/4 oz each) American cheese, each cut into 6 strips
1 can (8 oz) cresent rolls
Directions
1 Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.
2 Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.
3 Bake at 375°F. for 12 to 15 minutes or until golden brown.
1 Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.
2 Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.
3 Bake at 375°F. for 12 to 15 minutes or until golden brown.
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