05-10 Ingredients Articles
Swiss Steak and Dumplings is from an old Ward Relief Society Cookbook. It is actually called “Missionary Special” Dumplings.
Ingredients
1 cup flour
1/4 t. Salt
1 1/2 t. Baking powder
1/2 t. Poultry seasoning
1/2 cup milk 1/8 cup oil
one round steak
large onion
1 can of cream of chicken soup
2 cup water
Instructions
Mix above ingredients together. Dip dumplings by teaspoons in melted butter and roll in bread crumbs.
Take one round steak, pound it and cut it into 2-inch strips. Roll in flour seasoned with salt and pepper and paprika. Brown in oil.
Cut large onion on meat. Pour in 1/2 cup water. Cover and sinner 30 minutes.
Add 1 can of cream of chicken soup and 1 1/2 cups more water.
Put in casserole dish. Add dumplings on top and bake at 425 degrees for at 25 minutes.
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Ingredients
1/2 teaspoon saffron
4 cups water or chicken broth
8 tablespoons butter
4 cup uncooked long-grain white rice or Basmati rice
4 teaspoon salt
Instructions
Add water/broth and saffron to rice cooker and turn to the rice cooker to warming.
In a skillet that can be tightly covered, melt the butter over medium heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
Add rice from the skillet into the rice cooker. Turn the rice cooker on. Do not lift the lid while cooking.
Cooking time (duration): 60
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Ingredients
1 (.25 ounce) package active dry yeast (There are 2 1/2 teaspoons of yeast in a .25 ounce packet.)
1 cup warm water
2 tablespoons plus 1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
Instructions
In a large bowl, dissolve yeast and 2 tablespoons sugar in warm water. Allow yeast to proof by letting the mixture stand about 10 minutes, until frothy.
Stir in 1/4 cup sugar, milk, egg, salt, and enough flour to make a soft dough. Dough should be soft, but doesn’t stick to your hands and should pull away from the sides of the bowl if you are using a Kitchen Aid/Bosch machine.
Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough... Read the rest of this article »
Ingredients
1 head iceberg lettuce (washed and torn into bite size pieces)
3 strips bacon (fried and diced)
5 oz frozen peas, thawed
1/4 t. Sugar
1/2 t. Salt
1/4 t. Pepper
2 1/2 oz. Swiss cheese slices, cut in strips
2/3 c. Chopped green onin
1/4 c Mayo
1/4 c Miracle Whip
Instructions
Put lettuce into salad bowl. Sprinkle with sugar, salt, and pepper.
Add peas, cheese, onion, Mayo and mir whip.
Cover tightly and refrigerate overnight. Chill.
Toss when ready to serve and garnish with bacon.
Number of servings (yield): 8
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Ingredients
1 c. Prepared Good Seasons Asian Sesame dressing, divided
1 lb. Chicken breast, cut into strips
2 T. Chunky peanut butter
2 T. Honey
½ tsp. Crushed red pepper
8 oz. Thin spaghetti, cooked and drained
¾ c. Shredded carrot (comes prepackaged)
¾ c. Sliced green onions
¼ c. Chopped cilantro (opt.)
Instructions
Pour 1/3 c. Of dressing over chicken in medium bowl. Toss to coat.
Cover and refrigerate one hour to marinate.
Drain, discard dressing.
Mix remaining 2/3 c. Dressing, peanut butter, honey, and pepper set aside.
Cook chicken in large skillet on medium-high heat about 8 minutes, until chicken is cooked through.
Mix chicken, spaghetti, carrot, onions, and cilantro in large bowl. Serve immediately.
Cooking time (duration): 80
Number of servings (yield): 4
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Ingredients
Rhodes Texas Roll Dough, thawed until soft
Cream Cheese
Budding thin sliced lunch meat
Butter
Garlic Powder
Paprika
Instructions
Roll one piece of dough into a 3 ½” x 4” rectangle.
Place cream cheese down the middle and 3 slices rolled meat overlapped.
Roll, pinching sides together.
Place on greased sheet and brush with melted butter and garlic powder. Sprinkle with paprika.
Raise about 1 ½ hrs.
Bake at 350 for 15- 20 min.
Cooking time (duration): 120
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Ingredients
2 lbs stew meat
1 seasoning packet “Beef Stew”
1 cup water
3 cups cubed, raw potatoes
2 cups sliced, raw carrots
1/2 cupt finely chopped onion
Salt
Pepper
Instructions
Cook and season to taste 2lbs of stew meat in pan. Don’t drain drippings. Add any “Beef Stew” seasoning packet to 1 cup water, whisk until smooth and pour over cooked meat. Simmer until seasoned broth starts to thicken. In separate soup stock pan, add 3 cups cubed potatoes, 2 cups carrots and ½ cup finely chopped onion. Cover veggies with water. Water level should be about 1/12 inches above the veggies (approx 7 cups). Bring to boil and cook until veggies are desired tenderness. When veggies are done dump the meat and broth mixture right into the soup stock pan with the veggies and water. Do Not Drain the veggies! Simmer on low heat for at least 30 minutes to allow flavors to blend. Salt/pepper to taste.
Cooking time (duration): 60
Number of servings (yield):... Read the rest of this article »
Ingredients
3 lbs Steak cut in thin slices about 2 inches long
Montreal Steak Seasoning
2 Bell Peppers thinly sliced
1 med. Onion thinly sliced
1 lg Zucchini thinly sliced
2 Tomatoes chopped
Garlic Powder
Salt & Pepper
Mozzarella Cheese
Hogi Rolls
Instructions
Slice steak thin and sauté in a large pan until meat is slightly cooked, seasoning with Montreal Steak Seasoning.
Add sliced vegetables to meat and sauté until they are tender (not too soft).
Season everything with garlic powder, salt and pepper.
When meat and veggies are cooked, add the chopped tomatoes and the shredded mozzarella cheese and let melt.
Scoop onto a Hoagie Roll and enjoy.
Cooking time (duration): 20
Number of servings (yield): 6
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Ingredients
1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste
Instructions
HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat.
Slowly whip in cheese, then remove from heat.
PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture.
Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).
SEASON to taste with salt and black pepper. Taste as you add pepper and salt, so not to over or under season.
Serve over your favorite pasta. Add cooked chicken over the top of the Alfredo Sauce.
Cooking time (duration): 20
Number of servings (yield): 4
My rating: 4.5 stars
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This is a yummy recipe for a colorful seven layer dip. This recipe is perfect for the side dish of a Mexican style main course. This recipe made enough for the five families in our dinner group.
Ingredients
12 oz. Can refried beans
12 oz Dean’s Zesty guacamole dip
2 lg chopped tomatoes
4.25 oz can chopped black olives
Sour cream spread: 1 pint Sour cream, 1/2 pkg taco seasoning, 1/2 c Mayo
Cheddar cheese, grated
Green onions, sliced thin
Instructions
Layer ingredients in the above order in a 9X13 glass casserole dish.
Cooking time (duration): 15 mins
Number of servings (yield): 15
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