Pork Chop Casserole
5 large potatoes, sliced
2 cans cream of mushroom soup
1 large onion, sliced
6 pork chops
In a greased baking dish, layer potatoes, onions and cream of mushroom soup. Brown pork chops and season to taste. Place on top of everything in baking dish. Bake at 350 degrees for 1 hour and 15 minutes.
Monday, October 26, 2009
Broccoli-Corn Bake
Broccoli-Corn Bake
1 can cream style corn
1 (10 oz) package frozen chopped broccoli, cooked and drained
1 egg, beaten
3/4 cup crushed Ritz crackers
2 tbsp butter
2 tsp dehydrated onions
salt and pepper to taste
1 tbsp butter, melted
Preheat oven to 350 degrees. Combine corn, broccoli, egg. 1/2 cup Ritz crackers, 2 tbsp butter, and onion in a large bowl and mix well. Season with salt and pepper. Pour into greased baking dish. Combine remaining ingredients and sprinkle over top. Bake for about 40 minutes.
1 can cream style corn
1 (10 oz) package frozen chopped broccoli, cooked and drained
1 egg, beaten
3/4 cup crushed Ritz crackers
2 tbsp butter
2 tsp dehydrated onions
salt and pepper to taste
1 tbsp butter, melted
Preheat oven to 350 degrees. Combine corn, broccoli, egg. 1/2 cup Ritz crackers, 2 tbsp butter, and onion in a large bowl and mix well. Season with salt and pepper. Pour into greased baking dish. Combine remaining ingredients and sprinkle over top. Bake for about 40 minutes.
Sunday, October 25, 2009
Buttery Grilled Shrimp
Buttery Grilled Shrimp
1/2 cup butter, melted
3 tablespoons lemon juice
2 teaspoons chili powder
1 teaspoon ground ginger
1/4 teaspoon salt
2 pounds uncooked jumbo shrimp, peeled and deveined
In a small bowl, combine the first five ingredients; set aside 1/4 cup. Thread shrimp onto eight metal or soaked wooden skewers.
Grill shrimp, covered, over medium heat for 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from the grill; brush with reserved butter mixture. Yield: 8 servings.
1/2 cup butter, melted
3 tablespoons lemon juice
2 teaspoons chili powder
1 teaspoon ground ginger
1/4 teaspoon salt
2 pounds uncooked jumbo shrimp, peeled and deveined
In a small bowl, combine the first five ingredients; set aside 1/4 cup. Thread shrimp onto eight metal or soaked wooden skewers.
Grill shrimp, covered, over medium heat for 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from the grill; brush with reserved butter mixture. Yield: 8 servings.
Saturday, October 24, 2009
Flatbread Tacos with Ranch Sour Cream
Flatbread Tacos with Ranch Sour Cream
1 cup (8 ounces) sour cream
2 teaspoons ranch salad dressing mix
1 teaspoon lemon juice
1-1/2 pounds ground beef
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 envelope taco seasoning
1 tablespoon hot pepper sauce
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
Optional toppings: sliced ripe olives and shredded lettuce and cheddar cheese
In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving.
In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, taco seasoning and pepper sauce; heat through.
Meanwhile, roll out each biscuit into a 6-in. circle. In a small nonstick skillet over medium heat, cook each biscuit for 30-60 seconds on each side or until golden brown; keep warm.
To serve, spread each flatbread with 2 tablespoons ranch sour cream; top each with 2/3 cup meat mixture. Sprinkle with toppings if desired. Yield: 8 servings.
1 cup (8 ounces) sour cream
2 teaspoons ranch salad dressing mix
1 teaspoon lemon juice
1-1/2 pounds ground beef
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 envelope taco seasoning
1 tablespoon hot pepper sauce
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
Optional toppings: sliced ripe olives and shredded lettuce and cheddar cheese
In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving.
In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, taco seasoning and pepper sauce; heat through.
Meanwhile, roll out each biscuit into a 6-in. circle. In a small nonstick skillet over medium heat, cook each biscuit for 30-60 seconds on each side or until golden brown; keep warm.
To serve, spread each flatbread with 2 tablespoons ranch sour cream; top each with 2/3 cup meat mixture. Sprinkle with toppings if desired. Yield: 8 servings.
Tuesday, October 20, 2009
Easy Barbecued Hamburger
Easy Barbecued Hamburger
2 pounds gorund beef
1 cup ketchup
1 cup chopped green peppers
1 onion, chopped
1 tbsp yellow mustard
3 tbsp brown sugar
2 tbsp vinegar
Cook ground beef and veggies until meat is browned and veggies tender. Drain. Add remaining ingredients and heat through for about 15 minuutes before serving on buns.
2 pounds gorund beef
1 cup ketchup
1 cup chopped green peppers
1 onion, chopped
1 tbsp yellow mustard
3 tbsp brown sugar
2 tbsp vinegar
Cook ground beef and veggies until meat is browned and veggies tender. Drain. Add remaining ingredients and heat through for about 15 minuutes before serving on buns.
Monday, October 19, 2009
Chinese Chicken
Chinese Chicken
2 lbs chicken, cut up
2 tbsp soy sauce
1/2 cup ketchup
1/2 cup water
2 tbsp cider vinegar
1 small onion, diced
dash garlic powder
dash seasoned salt
Preheat oven to 350 degrees. Wash chicken;place in lightly greased baking dish. Mix together remaining ingredients; pour over chicken. Bake, uncovered, for 1 to 1 1/2 hours. Occasionally spooning sauce over chicken as it bakes.
2 lbs chicken, cut up
2 tbsp soy sauce
1/2 cup ketchup
1/2 cup water
2 tbsp cider vinegar
1 small onion, diced
dash garlic powder
dash seasoned salt
Preheat oven to 350 degrees. Wash chicken;place in lightly greased baking dish. Mix together remaining ingredients; pour over chicken. Bake, uncovered, for 1 to 1 1/2 hours. Occasionally spooning sauce over chicken as it bakes.
Wednesday, October 14, 2009
Chicken Broccoli Parmesan Casserole
Chicken Broccoli Parmesan Casserole
8oz bag of egg noodles - wide
1/4 c veg or olive oil
1/2 tsp of garlic minced or 2 tsp garlic powder
1/2 C onion diced
1/2 C broccoli florets
4 1/2 C chicken gravy
1 C shredded cheddar cheese
1/2 C parmesan cheese
1 lb of cooked chicken - diced
1/2 C bread crumbs
2 tbsp of butter melted
Cook the egg noodles about 8 min. Drain, cover & set aside. Preheat oven to 350. Heat oil in a large skillet, adding grlic, onion broccoli and mushrooms. Saute until veggies are tender. Add soup and milk, bring to a slow simmer. Stir in cheeses, chicken and cooked noodles. Pour noodle mixture into a greased 9x13 casserole. Sprinkle w/ bread crumbs and lightly drizzle butter over top. Bake in oven until lightly browned. (20-25 minutes)
8oz bag of egg noodles - wide
1/4 c veg or olive oil
1/2 tsp of garlic minced or 2 tsp garlic powder
1/2 C onion diced
1/2 C broccoli florets
4 1/2 C chicken gravy
1 C shredded cheddar cheese
1/2 C parmesan cheese
1 lb of cooked chicken - diced
1/2 C bread crumbs
2 tbsp of butter melted
Cook the egg noodles about 8 min. Drain, cover & set aside. Preheat oven to 350. Heat oil in a large skillet, adding grlic, onion broccoli and mushrooms. Saute until veggies are tender. Add soup and milk, bring to a slow simmer. Stir in cheeses, chicken and cooked noodles. Pour noodle mixture into a greased 9x13 casserole. Sprinkle w/ bread crumbs and lightly drizzle butter over top. Bake in oven until lightly browned. (20-25 minutes)
Tuesday, October 13, 2009
Pork Chops with Caramelized Onions
Pork Chops with Caramelized Onions
1 half stick of butter (1/4 cup)
4 (1/2-inch thick) pork chops
1/2 teaspoon salt
1/2 teaspoon coarse ground pepper
3 medium onions, thinly sliced
1/2 teaspoon dried rosemary*
2 teaspoons finely chopped fresh garlic
Melt butter in 12-inch skillet until sizzling; add pork chops. Cook over medium-high heat, turning once, until browned (8 to 10 minutes). Season with salt and pepper. Remove chops to serving platter. Keep warm.Place onions in skillet with pan juices; sprinkle with rosemary. Cook over medium heat, stirring occasionally, until onions are caramelized (8 to 10 minutes). Stir in garlic; continue cooking until garlic is softened (2 to 3 minutes).Return chops to pan; continue cooking until pork reaches at least 160°F. and is no longer pink (4 to 5 minutes).
1 half stick of butter (1/4 cup)
4 (1/2-inch thick) pork chops
1/2 teaspoon salt
1/2 teaspoon coarse ground pepper
3 medium onions, thinly sliced
1/2 teaspoon dried rosemary*
2 teaspoons finely chopped fresh garlic
Melt butter in 12-inch skillet until sizzling; add pork chops. Cook over medium-high heat, turning once, until browned (8 to 10 minutes). Season with salt and pepper. Remove chops to serving platter. Keep warm.Place onions in skillet with pan juices; sprinkle with rosemary. Cook over medium heat, stirring occasionally, until onions are caramelized (8 to 10 minutes). Stir in garlic; continue cooking until garlic is softened (2 to 3 minutes).Return chops to pan; continue cooking until pork reaches at least 160°F. and is no longer pink (4 to 5 minutes).
Sunday, October 11, 2009
Slow-Cooked Shredded Beef Tacos
Slow Cooked Shredded Beef Tacos
1 to 1 1/2 pounds beef chuck roast
1 medium onion, sliced
1 cup water
1 package (1.25 ounces) ORTEGA® Taco Seasoning Mix
1 bottle (16 ounces) ORTEGA® Thick & Smooth Taco Sauce
1 cup (7-ounce can) ORTEGA® Chopped Green Chiles
1 package (12) ORTEGA® Taco Shells
Toppings: shredded lettuce, chopped tomato, SARGENTO® ChefStyle Shredded Mild Cheddar Cheese, sour cream
PLACE beef and onion in slow cooker. Combine water and seasoning mix in small bowl. Pour over beef and onion. Cook on LOW for 6 to 8 hours or until tender. Remove meat to cutting board; shred beef with two forks. Place beef in large bowl. Stir in taco sauce and chiles.FILL warmed taco shells with beef mixture. Top with lettuce, tomato, cheese and sour cream.
1 to 1 1/2 pounds beef chuck roast
1 medium onion, sliced
1 cup water
1 package (1.25 ounces) ORTEGA® Taco Seasoning Mix
1 bottle (16 ounces) ORTEGA® Thick & Smooth Taco Sauce
1 cup (7-ounce can) ORTEGA® Chopped Green Chiles
1 package (12) ORTEGA® Taco Shells
Toppings: shredded lettuce, chopped tomato, SARGENTO® ChefStyle Shredded Mild Cheddar Cheese, sour cream
PLACE beef and onion in slow cooker. Combine water and seasoning mix in small bowl. Pour over beef and onion. Cook on LOW for 6 to 8 hours or until tender. Remove meat to cutting board; shred beef with two forks. Place beef in large bowl. Stir in taco sauce and chiles.FILL warmed taco shells with beef mixture. Top with lettuce, tomato, cheese and sour cream.
Saturday, October 10, 2009
The Best Sweet and Sour Meatballs
The Best Sweet and Sour Meatballs
1 pound ground beef
1 egg
1/4 cup dry bread crumbs
1 onion, diced
1 cup packed brown sugar
3 tablespoons all-purpose flour
1 1/2 cups water
1/4 cup distilled white vinegar
3 tablespoons soy sauce
DIRECTIONS
In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
In a large skillet over medium heat, gently brown the meatballs and set aside.
In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.
1 pound ground beef
1 egg
1/4 cup dry bread crumbs
1 onion, diced
1 cup packed brown sugar
3 tablespoons all-purpose flour
1 1/2 cups water
1/4 cup distilled white vinegar
3 tablespoons soy sauce
DIRECTIONS
In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
In a large skillet over medium heat, gently brown the meatballs and set aside.
In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.
Friday, October 9, 2009
Skillet Lasagna
Skillet Lasagna
1 pound ground beef
1 envelope spaghetti sauce mix
1 small container Ricotta cheese
3 cups bow tie noodles, uncooked
1 can (1 lb 12 oz) crushed tomatoes
2 cups water
1 (8 oz) pack shredded mozzarella cheese
Lightly brown ground beef, sprinkle 1/2 of spaghetti mix over meat. Spread ricotta cheese over meat. Next add noodles and sprinkle remaining spaghetti mix. Add tomatoes and water. Mix well and Cover. Cook on medium for about 30 minutes or until noodles are done. Sprinkle cheese over top. Return lid and let sit for 10 minutes before serving.
1 pound ground beef
1 envelope spaghetti sauce mix
1 small container Ricotta cheese
3 cups bow tie noodles, uncooked
1 can (1 lb 12 oz) crushed tomatoes
2 cups water
1 (8 oz) pack shredded mozzarella cheese
Lightly brown ground beef, sprinkle 1/2 of spaghetti mix over meat. Spread ricotta cheese over meat. Next add noodles and sprinkle remaining spaghetti mix. Add tomatoes and water. Mix well and Cover. Cook on medium for about 30 minutes or until noodles are done. Sprinkle cheese over top. Return lid and let sit for 10 minutes before serving.
Italian Roasted Squash and Onions
Italian Roasted Squash and Onions
2 medium yellow summer squash, sliced
1 large onion, cut in chunks
1/4 cup sun-dried tomato salad dressing
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon pepper
In a large bowl, combine all ingredients. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring once. Serve immediately.
2 medium yellow summer squash, sliced
1 large onion, cut in chunks
1/4 cup sun-dried tomato salad dressing
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon pepper
In a large bowl, combine all ingredients. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring once. Serve immediately.
Tuesday, October 6, 2009
Baked Potato Salad
Baked Potato Salad
5 pounds Russet potatoes, washed
1 1/2 oz. green onion, sliced
1 1/2 oz red peppers, diced
2 eggs, hard boiled and diced
1 1/2 cups mayo
1/2 cup honey mustard dressing
1/2 cup sour cream
1/4 tsp pepper
Place whole potatoes on a baking sheet and bake at 350 degrees for an hour and a half. Peel potatoes while hot and dice pulp. Allow to cool. Place diced veggies and eggs in a bowl. Add remaining ingredients and mix well. Chill for 2 hours.
5 pounds Russet potatoes, washed
1 1/2 oz. green onion, sliced
1 1/2 oz red peppers, diced
2 eggs, hard boiled and diced
1 1/2 cups mayo
1/2 cup honey mustard dressing
1/2 cup sour cream
1/4 tsp pepper
Place whole potatoes on a baking sheet and bake at 350 degrees for an hour and a half. Peel potatoes while hot and dice pulp. Allow to cool. Place diced veggies and eggs in a bowl. Add remaining ingredients and mix well. Chill for 2 hours.
Texas Barbecue Beef Sandwiches
Texas Barbecue Beef Sandwiches
1 1/2 cups ketchup
1 medium (1/2 cup) onion, chopped
1/2 cup firmly packed brown sugar
1/4 cup cider or white wine vinegar
1/4 cup Butter
2 teaspoons chili powder
1 teaspoon finely chopped fresh garlic
2 pounds thinly sliced cooked deli roast beef, cut into strips
12 hamburger buns, split
12 (3/4-ounce) slices American Cheese
Stir together all ingredients except beef, hamburger buns and cheese in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Reduce heat to low. Stir in beef; cook until heated through (15 to 18 minutes).
1 1/2 cups ketchup
1 medium (1/2 cup) onion, chopped
1/2 cup firmly packed brown sugar
1/4 cup cider or white wine vinegar
1/4 cup Butter
2 teaspoons chili powder
1 teaspoon finely chopped fresh garlic
2 pounds thinly sliced cooked deli roast beef, cut into strips
12 hamburger buns, split
12 (3/4-ounce) slices American Cheese
Stir together all ingredients except beef, hamburger buns and cheese in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Reduce heat to low. Stir in beef; cook until heated through (15 to 18 minutes).
Monday, October 5, 2009
Honey Roasted Red Potatoes
Honey Roasted Red Potatoes
1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper
Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.
1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper
Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.
Macaroni Taco Bake
Macaroni Taco Bake
2 packages (7-1/4 ounces each) macaroni and cheese dinner mix
1 pound ground beef
1 cup chunky salsa
2 cups crushed tortilla chips
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups (8 ounces) shredded taco cheese
Sour cream, optional
Prepare macaroni and cheese according to package directions. Meanwhile, in a large skillet, cook beef until no longer pink; drain. Stir in salsa; set aside.
Spread macaroni into a greased 13-in. x 9-in. baking dish. Layer with beef mixture, chips and olives; sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Serve with sour cream if desired.
2 packages (7-1/4 ounces each) macaroni and cheese dinner mix
1 pound ground beef
1 cup chunky salsa
2 cups crushed tortilla chips
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups (8 ounces) shredded taco cheese
Sour cream, optional
Prepare macaroni and cheese according to package directions. Meanwhile, in a large skillet, cook beef until no longer pink; drain. Stir in salsa; set aside.
Spread macaroni into a greased 13-in. x 9-in. baking dish. Layer with beef mixture, chips and olives; sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Serve with sour cream if desired.
Sunday, October 4, 2009
Chicken Enchilada Bake
Chicken Enchilada Bake
4-1/2 cups cubed rotisserie chicken (cooked)
1 can (28 ounces) green enchilada sauce
1-1/4 cups (10 ounces) sour cream
1 can cream of mushroon soup
9 flour tortillas (6 inches), cut into 1-1/2-inch pieces
4 cups (16 ounces) shredded Monterey Jack cheese
In a large bowl, mix all of the above ingredients. Place in a greased baking dish. Cover and bake at 375° for 40 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before serving.
4-1/2 cups cubed rotisserie chicken (cooked)
1 can (28 ounces) green enchilada sauce
1-1/4 cups (10 ounces) sour cream
1 can cream of mushroon soup
9 flour tortillas (6 inches), cut into 1-1/2-inch pieces
4 cups (16 ounces) shredded Monterey Jack cheese
In a large bowl, mix all of the above ingredients. Place in a greased baking dish. Cover and bake at 375° for 40 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before serving.
3-Cheese Pasta Bake
3-Cheese Pasta Bake
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 package (8 ounces) shredded two-cheese blend (about 2 cups)
1/3 cup grated Parmesan cheese
1 cup milk
1/4 teaspoon ground black pepper
3 cups corkscrew-shaped pasta, cooked and drained
Stir the soup, cheeses, milk and black pepper in a 1 1/2-quart casserole. Stir in the pasta.
Bake at 400°F. for 20 minutes or until the mixture is hot and bubbling.
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 package (8 ounces) shredded two-cheese blend (about 2 cups)
1/3 cup grated Parmesan cheese
1 cup milk
1/4 teaspoon ground black pepper
3 cups corkscrew-shaped pasta, cooked and drained
Stir the soup, cheeses, milk and black pepper in a 1 1/2-quart casserole. Stir in the pasta.
Bake at 400°F. for 20 minutes or until the mixture is hot and bubbling.
Saturday, October 3, 2009
Beer and Brown Sugar Steak Marinade
Beer and Brown Sugar Steak Marinade
2 (16 ounce) beef sirloin steaks
1/4 cup dark beer
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Preheat grill for high heat.
Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes.
Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes.
Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.
2 (16 ounce) beef sirloin steaks
1/4 cup dark beer
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Preheat grill for high heat.
Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes.
Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes.
Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.
Snow Pea & Carrot Saute
Snow Pea & Carrot Saute
1 pound fresh snow peas
1 tablespoon butter
2 medium carrots, julienned
1 garlic clove, minced
3 tablespoons honey
1/4 teaspoon salt
1/8 teaspoon pepper
In a large skillet, saute snow peas in butter for 3 minutes. Add carrots and garlic; saute 1-2 minutes longer or until vegetables are crisp-tender. Add remaining ingredients; heat through.
1 pound fresh snow peas
1 tablespoon butter
2 medium carrots, julienned
1 garlic clove, minced
3 tablespoons honey
1/4 teaspoon salt
1/8 teaspoon pepper
In a large skillet, saute snow peas in butter for 3 minutes. Add carrots and garlic; saute 1-2 minutes longer or until vegetables are crisp-tender. Add remaining ingredients; heat through.
Friday, October 2, 2009
Tangy Broccoli Salad
Tangy Broccoli Salad
3/4 cup Miracle Whip
2 Tbsp. sugar
2 Tbsp. white vinegar
1 bunch broccoli, cut into florets (about 6 cups)
6 slices Bacon, cooked, crumbled
1 small red onion, chopped
MIX dressing, sugar and vinegar in large bowl. ADD remaining ingredients; mix lightly. REFRIGERATE 1 hour.
3/4 cup Miracle Whip
2 Tbsp. sugar
2 Tbsp. white vinegar
1 bunch broccoli, cut into florets (about 6 cups)
6 slices Bacon, cooked, crumbled
1 small red onion, chopped
MIX dressing, sugar and vinegar in large bowl. ADD remaining ingredients; mix lightly. REFRIGERATE 1 hour.
Thursday, October 1, 2009
Home-Baked Macaroni & Cheese
Home-Baked Macaroni & Cheese
1 pkg. (14 oz.) Deluxe Macaroni & Cheese Dinner
1 cup Shredded Cheddar Cheese, divided
1/2 cup Sour Cream
1/4 tsp. ground red pepper (cayenne)
6 RITZ Crackers, crushed (about 1/4 cup)
1 Tbsp. butter or margarine, melted
HEAT oven to 375°F. Prepare Dinner as directed on package. Stir in 1/2 cup Cheddar, sour cream and pepper.
SPOON into greased 1-1/2-qt. baking dish; sprinkle with remaining Cheddar and combined cracker crumbs and butter.
BAKE 20 min. Let stand 5 min. before serving.
1 pkg. (14 oz.) Deluxe Macaroni & Cheese Dinner
1 cup Shredded Cheddar Cheese, divided
1/2 cup Sour Cream
1/4 tsp. ground red pepper (cayenne)
6 RITZ Crackers, crushed (about 1/4 cup)
1 Tbsp. butter or margarine, melted
HEAT oven to 375°F. Prepare Dinner as directed on package. Stir in 1/2 cup Cheddar, sour cream and pepper.
SPOON into greased 1-1/2-qt. baking dish; sprinkle with remaining Cheddar and combined cracker crumbs and butter.
BAKE 20 min. Let stand 5 min. before serving.
Cheeseburger Cups
Cheeseburger Cups
1 pound ground beef
1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
1-1/2 teaspoons Worcestershire sauce
1 tube (12 ounces) refrigerated buttermilk biscuits
1/2 cup cubed process cheese (Velveeta)
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, brown sugar, mustard and Worcestershire sauce. Remove from the heat; set aside. Press each biscuit onto the bottom and up the sides of a greased muffin cup. Spoon beef mixture into cups; top with cheese cubes. Bake at 400° for 14-16 minutes or until golden brown.
1 pound ground beef
1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
1-1/2 teaspoons Worcestershire sauce
1 tube (12 ounces) refrigerated buttermilk biscuits
1/2 cup cubed process cheese (Velveeta)
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, brown sugar, mustard and Worcestershire sauce. Remove from the heat; set aside. Press each biscuit onto the bottom and up the sides of a greased muffin cup. Spoon beef mixture into cups; top with cheese cubes. Bake at 400° for 14-16 minutes or until golden brown.
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