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  • cooksalliance 9:20 pm on March 12, 2010 Permalink | Reply
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    Vegetable Barley Soup for the Rice Cooker 

    Vegetable Barley Soup

    Vegetable Barley Soup for the Rice Cooker

    1 14.5 oz can Petite Diced Tomatoes
    2 15 oz. can Mixed Vegetables
    5 Cups Water
    2 tsp fresh minced Garlic
    1/2 cup fresh Onions, chopped fine or minced
    1 tsp. Tomato Bouillon (knorr caldo de tomate)
    1 heaping Tablespoon ground Chicken bouillon(or 3 cubes)
    1/2 teaspoon ground White Pepper
    3/4 Cup Quick Cooking Barley

    Combine all ingredients in the rice cooker and set to white rice and when it shuts off the soup should be done. If the barley or vegetables need more time, shut off the rice cooker and let it cool for 10 minutes then turn the cooker back on and set it once again for white rice.

    This soup smells and tastes delicious. It was a huge hit and a fast way of getting all your vegetables. You can also use up your canned vegetables this way. It’s a fast go to recipe, lunch or dinner in less than 20 minutes.

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  • tinaaar 8:32 pm on March 12, 2010 Permalink | Reply  

    Let us know how your vanilla pudding comes out and what recipe you use!
    http://thirtyaweek.wordpress.com

     
  • cooksalliance 4:35 pm on March 12, 2010 Permalink | Reply
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    I want to take the time to honor a friend of mine. Her name is Soyna and she went to the trouble of making one of my custom recipes this week. She made my Buttermilk Banana Nut Muffins.

    https://cooksalliance.wordpress.com/2009/08/28/buttermilk-banana-nut-muffins/#comment-70

    She commented just below the recipe. She has pictures of these muffins she made on her blog. I hope you will take the time to go see how they turned out.

    Here is to you Sonya dear~

    http://homecookingwithsonya.blogspot.com/

     
  • cooksalliance 3:56 pm on March 12, 2010 Permalink | Reply
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    Cracker Barrel Hash Brown Casserole 

    Cracker Barrel Hash Brown Casserole

    32 oz. Frozen Hash Brown’s **(I used southern style cubes)
    1 Stick butter (you may omit)
    1 10 1/4 oz Can Cream of Chicken Soup*
    I used Healthy Choice Cream of Chicken
    1 Pint Light Sour Cream (50% less fat)
    1/2 Medium Onion, chopped or minced
    2 Cups 2% Low Fat Cheddar Cheese, Shredded
    1 Tsp Salt
    1/4 Tsp White Pepper
    *************************************************
    Optional Topping
    2 Cups Crushed Corn Flake Cereal
    1/4 Cup Melted butter

    Prepare a 13×9 inch pan with cooking spray. **Defrost the hash browns. Combine all ingredients in the pan and stir well to combine. Then bake at 350*F for 40 minutes. If you like a crunchy top see above. I have made this both ways with the topping (Extremely Good) of if like me you don’t have the corn flakes on hand just omit the topping.

    Below is an internal view of the casserole. If you would like a close up view please double click the picture and it should open a wider shot for you to examine.

    This casserole is a huge hit with my family. Since this recipe is so loaded with fat I had to make it with the low fat ingredients. I made it with the butter this time, but next time I will leave it out.

    internal view of hash brown casserole

     
  • cooksalliance 5:01 pm on March 4, 2010 Permalink | Reply  

    Fast Crustini 

    Test Kitchen Tip

    To make crostini quickly, spread a little extra-virgin olive oil over bread slices (use any type you have on hand); sprinkle with salt and pepper. Pop the bread right in the toaster until golden-brown.
    Not an eRECIPE subscriber yet?

    Don’t miss another week of great recipes, tips, how-to videos and more.

    http://www.cuisinerecipes.com/2010/03/04/test-kitchen-tip-54/

     
  • cooksalliance 4:37 pm on March 4, 2010 Permalink | Reply
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    Quick Tips for the Kitchen 

    I found a tip about making pastry dough that sounded so good I had to come post it.

    When making pastry dough at home and want a clean counter try this:

    Add all the ingredients to a gallon size zip lock bag.
    Next seal and mix till a dough ball forms.

    Either use immediately or place in fridge to cool,
    and then roll out! Clean up is a snap!!

    This Tip Comes from Recipetips.com
    http://www.recipetips.com/

     
  • cooksalliance 1:21 pm on March 2, 2010 Permalink | Reply
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    It’s a busy month here at my house and I seem to be looking at more and more crock pot recipes and thought of all of you. Here is a link to Southern Living and some of their fav’s.
    http://www.southernliving.com/food/whats-for-supper/slow-cooker-recipes-00400000056817/page22.html

     
  • cooksalliance 12:22 pm on March 2, 2010 Permalink | Reply
    Tags: Chicken, Crock Pot, ,   

    Crock Pot Chicken 

    I’m off the races today with a lot to do while I am out and I just bought 2 whole chickens on sale for 69 cents a lb. So I had to post the recipe I use for these moist and delicious chicken’s. Since I have 2 I decided to fix them with different flavors. The first I used my all time famous rub which you will see below.

    The second chicken I decided to make it ranch flavor and used a pkg of ranch dressing mix over the top of the bird. See below

    Tonight when these are done I will come back and let you know how they turned out with pictures to match.

    The Chicken above was cooked with my own seasoning which my friends and family adore. Yep Its secret but I can tell you I have Garlic Powder in the rub and onion powder too plus more stuff. This smells incredible.

    The chicken below was made with Ranch dressing Mix over the top. Im drooling over this one too!! I hope you get a chance to try this! What fast chicken recipe to you make?? I’m loving easy recipes like these below. Crock Pot plus ranch dressing mix equals FABULOUS!!

     
  • cooksalliance 11:44 pm on February 24, 2010 Permalink | Reply
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    I made the shake and bake pork chop vers… 

    I made the shake and bake pork chop version tonight for dinner and it turned out just fabulous without any additional oil!! You might enjoy the basic version I tried tonight. I did this:

    2 cups Italian flavored Dry Bread Crumbs
    3 Teaspoons Smoky Paprika
    1/4 Cup Vegetable oil
    1 tsp Garlic Powder

    Combine these in a bowl and mix with a wire whip till the oil is well blended into the dry ingredients. then follow the instructions as you would on box or down below in the shake n bake post.

     
  • cooksalliance 8:10 pm on February 24, 2010 Permalink | Reply
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    Homemade Shake N Bake 

    Homemade Shake n Bake

    4 cups Dry Bread Crumbs* http://whatscookingamerica.net/Bread/BreadCrumbs.htm
    1/3 Cup Vegetable Oil
    3 Teaspoons Smokey Paprika
    1 Teaspoon Garlic Powder
    1 Teaspoon Onion Powder
    1/4-1/2 Teaspoon Black or White Pepper
    1 Teaspoon Salt
    1/2 Teaspoon Dried Oregano
    1/2 Teaspoon Dried Parsley

    Mix all ingredients in a bowl with a wire whip. Use 1 cup placed in a zip lock bag or brown lunch bag. Moisten one pork chop or chicken piece with water then place in the bag. Seal bag(zip lock) or gather(brown bag) tightly and shake well to cover. Remove with tongs to a greased cookie sheet. Bake Pork Chops or chicken at 400*F for 40-45 minutes or until internal temperature reads 160*F.

    Homemade Shake n Bake Ranch

    4 cups Dry Bread Crumbs
    1/3 Cup Vegetable Oil
    1 pkg. Ranch dip mix or Ranch Dressing Mix
    Mix all ingredients in a bowl with a wire whip. Use 1 Cup per 8 piece of pork or chicken. Bake as above.

     
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