Gabby Gourmet
12 oz. multi colored pasta
12 oz. bowtie pasta
Cook pasta's separately and let cool
20 oz. pineapple tidbits-drained
2 cups celery, chopped
1 cup Cashews or Almonds
1 cup grapes
4 green onions
4 cups diced cooked chicken
Dressing:
1 cup Mayonnaise
16 oz. Kraft Coleslaw Dressing
Mix all ingredients and add dressing. YUMMY!!
Tuesday, August 25, 2009
Wednesday, May 6, 2009
Original Ranch Tuna Sandwich
Hidden Valley1/2 cup Ranch
2 cans (6oz. each) tuna
1/2 cup diced celery
1/4 cup diced green onions
bread
Combine all ingredients and chill. Spread on bread.
4 servings
Variations:
Bacon & Egg Salad Sandwich
Substitute tuna with 6 hard boiled eggs, coarsely chopped.
Combine all ingredients. Add 3 Tablespoons bacon bits and chill.
Chicken Tortilla Soup
Treena Bolingbroke
4 chicken breasts, frozen
3 cans mexican stewed tomatoes
2 cans black beans, washed and drained
1 can chopped green chilies - mild
2 cups salsa
3 8oz tomato sauce
tortilla chips
grated cheese
Put all ingredients except chips and cheese in crock pot. Cook for 9 hours. Take chicken out and shred, then put back in crock pot. Serve with chips and cheese.
4 chicken breasts, frozen
3 cans mexican stewed tomatoes
2 cans black beans, washed and drained
1 can chopped green chilies - mild
2 cups salsa
3 8oz tomato sauce
tortilla chips
grated cheese
Put all ingredients except chips and cheese in crock pot. Cook for 9 hours. Take chicken out and shred, then put back in crock pot. Serve with chips and cheese.
NOTE: the picture is from Rachael Ray's recipe. It was the closest to what I remember this recipe looking like. She added a few extra garnishes to hers.
Wednesday, April 29, 2009
Hawiian Haystacks
Camille C.
Houston University Branch
2 cups cooked, cooled, shredded chicken
8 oz. sour cream
2 cans cream of chicken soup
4 cups cooked rice
Mix first three ingredients in saucepan and warm.
To make each haystack make a mound of rice and cover with the chicken mixture. Add other toppings to taste.
Toppings:
chow mein noodles
crushed pineapple
chopped celery
slivered almonds
tomatoes, chopped
green pepper, chopped
green onion, sliced
cucumbers, chopped
Houston University Branch
2 cups cooked, cooled, shredded chicken
8 oz. sour cream
2 cans cream of chicken soup
4 cups cooked rice
Mix first three ingredients in saucepan and warm.
To make each haystack make a mound of rice and cover with the chicken mixture. Add other toppings to taste.
Toppings:
chow mein noodles
crushed pineapple
chopped celery
slivered almonds
tomatoes, chopped
green pepper, chopped
green onion, sliced
cucumbers, chopped
NOTE: I stole the picture from someone elses blog. I don't use peanuts!
Stacked Enchiladas
Mom
1 lb ground beef
1 can enchilada sauce
corn tortillas
1 onion, diced
lettuce, shredded
2 tomatoes, diced
cheddar cheese, shredded
sour cream
vegetable oil
In a skillet brown beef with onion. In a saucepan warm enchilada sauce. In small skillet heat oil. Dip tortillas in hot oil.
Put small amount of enchilada sauce on plate then put tortilla on top. Top with meat, lettuce, tomato, cheese and sour cream. Repeat layers.
We only cook the tortillas for a few seconds. They just get soft and pliable. Not crunchy. It would be yummy with crunchy tortillas too though. Just all around yummy!
1 lb ground beef
1 can enchilada sauce
corn tortillas
1 onion, diced
lettuce, shredded
2 tomatoes, diced
cheddar cheese, shredded
sour cream
vegetable oil
In a skillet brown beef with onion. In a saucepan warm enchilada sauce. In small skillet heat oil. Dip tortillas in hot oil.
Put small amount of enchilada sauce on plate then put tortilla on top. Top with meat, lettuce, tomato, cheese and sour cream. Repeat layers.
We only cook the tortillas for a few seconds. They just get soft and pliable. Not crunchy. It would be yummy with crunchy tortillas too though. Just all around yummy!
Strawberry Romaine Salad
Taste of Home
8 cups torn romaine
1 pint fresh strawberries, sliced
1 small red onion, thinly sliced and separated into rings
Poppy Seed Dressing:
1/2 cup mayonnaise
1/4 cup sugar
1/4 cup milk
2 Tablespoons poppy seeds
2 Tablespoons white wine vinegar
In a large bowl, toss the romaine, strawberries and onion. In a small bowl, whisk the dressing ingredients until blended. Serve with salad.
NOTE: Mom adds feta cheese and sugared almonds.
8 cups torn romaine
1 pint fresh strawberries, sliced
1 small red onion, thinly sliced and separated into rings
Poppy Seed Dressing:
1/2 cup mayonnaise
1/4 cup sugar
1/4 cup milk
2 Tablespoons poppy seeds
2 Tablespoons white wine vinegar
In a large bowl, toss the romaine, strawberries and onion. In a small bowl, whisk the dressing ingredients until blended. Serve with salad.
NOTE: Mom adds feta cheese and sugared almonds.
Shrimp with Linguine in a Pesto Cream Sauce
Emeril Lagasse
1 pound linguine
1/4 cup kosher salt
2 Tablespoons unsalted butter
2 Tablespoons olive oil
1 1/2 pounds large shrimp, peeled and deveined
2 Tablespoon Essence, divided, recipe follows
1 1/2 teaspoons salt, divided
1 cup finely chopped yellow onion
1 Tablespoon minced garlic
1 1/2 cups heavy cream
1/2 cup pesto
1/2 cup reserved pasta cooking water
2 Tablespoon chopped parsley leaves
1/4 cup grated Parmesan
Set a large 1 gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
While the pasta cooks, prepare the sauce. Set a 12 inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 Tablespoon of the Essence and 1/2 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until pink, about 1 minute, then turn over and cook for another minute. Remove the shrimp from the pan and set aside. Add the onions and saute until softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, pesto, remaining tablespoon of Essence, remaining teaspoon of the salt to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Return the shrimp, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the parsley and Parmesan cheese and toss to blend. Serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 Tablespoons paprika
2 Tablespoons salt
2 Tablespoons garlic powder
1 Tablespoon black pepper
1 Tablespoon onion powder
1 Tablespoon cayenne pepper
1 Tablespoon dried oregano
1 Tablespoon dried thyme
Combine all ingredients thoroughly.
1 pound linguine
1/4 cup kosher salt
2 Tablespoons unsalted butter
2 Tablespoons olive oil
1 1/2 pounds large shrimp, peeled and deveined
2 Tablespoon Essence, divided, recipe follows
1 1/2 teaspoons salt, divided
1 cup finely chopped yellow onion
1 Tablespoon minced garlic
1 1/2 cups heavy cream
1/2 cup pesto
1/2 cup reserved pasta cooking water
2 Tablespoon chopped parsley leaves
1/4 cup grated Parmesan
Set a large 1 gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
While the pasta cooks, prepare the sauce. Set a 12 inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 Tablespoon of the Essence and 1/2 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until pink, about 1 minute, then turn over and cook for another minute. Remove the shrimp from the pan and set aside. Add the onions and saute until softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, pesto, remaining tablespoon of Essence, remaining teaspoon of the salt to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Return the shrimp, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the parsley and Parmesan cheese and toss to blend. Serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 Tablespoons paprika
2 Tablespoons salt
2 Tablespoons garlic powder
1 Tablespoon black pepper
1 Tablespoon onion powder
1 Tablespoon cayenne pepper
1 Tablespoon dried oregano
1 Tablespoon dried thyme
Combine all ingredients thoroughly.
Chicken with Raspberry Sauce
Kami Yorgason
NOTE: 3 hours to marinate
3/4 cup seedless Raspberry preserves
1/2 cup raspberry vinegar
1/2 cup unsweetened pineapple juice
1/4 cup soy sauce
2 Tablespoons balsamic vinegar
1 garlic clove, minced
2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon curry powder
6 boneless, skinless chicken breast halves (1 1/2 lb.)
2 teaspoons cornstarch
1/4 cup unsweetened Raspberries
In a bowl combine 1/2 cup preserves, raspberry vinegar, pineapple juice, soy sauce, balsamic vinegar, garlic and seasonings; mix well. Remove 1 cup for sauce; cover and refrigerate.
Place the chicken in a large baggie; add remaining marinade. Seal bag and turn to coat; refrigerate for at least 3 hours. Drain and discard marinade.
Grill chicken, uncovered, over medium heat for 4 minutes on each side or until juices run clear.
In small saucepan, combine cornstarch and reserved marinade until blended. Bring to a boil, cook and stir for 2 minutes or until thickened. Add remaining preserves; mix well. Drizzle over chicken. Garnish with raspberries.
NOTE: 3 hours to marinate
3/4 cup seedless Raspberry preserves
1/2 cup raspberry vinegar
1/2 cup unsweetened pineapple juice
1/4 cup soy sauce
2 Tablespoons balsamic vinegar
1 garlic clove, minced
2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon curry powder
6 boneless, skinless chicken breast halves (1 1/2 lb.)
2 teaspoons cornstarch
1/4 cup unsweetened Raspberries
In a bowl combine 1/2 cup preserves, raspberry vinegar, pineapple juice, soy sauce, balsamic vinegar, garlic and seasonings; mix well. Remove 1 cup for sauce; cover and refrigerate.
Place the chicken in a large baggie; add remaining marinade. Seal bag and turn to coat; refrigerate for at least 3 hours. Drain and discard marinade.
Grill chicken, uncovered, over medium heat for 4 minutes on each side or until juices run clear.
In small saucepan, combine cornstarch and reserved marinade until blended. Bring to a boil, cook and stir for 2 minutes or until thickened. Add remaining preserves; mix well. Drizzle over chicken. Garnish with raspberries.
Chicken Stroganoff
Kathy Alvey
6 chicken breasts
1 cube butter
3 packages dry Italian dressing mix
2 cans cream of chicken soup
8 oz. cream cheese, softened
1 lb. package bowtie pasta or 1 1/2 lb. package small bowties
Simmer chicken, butter and dressing mix in crock pot for 6 hours.
Remove chicken and shred. Add soup and cream cheese to dressing mix. Thin with milk if desired.
Return chicken to mix and serve over bowtie pasta.
6 chicken breasts
1 cube butter
3 packages dry Italian dressing mix
2 cans cream of chicken soup
8 oz. cream cheese, softened
1 lb. package bowtie pasta or 1 1/2 lb. package small bowties
Simmer chicken, butter and dressing mix in crock pot for 6 hours.
Remove chicken and shred. Add soup and cream cheese to dressing mix. Thin with milk if desired.
Return chicken to mix and serve over bowtie pasta.
Oriental Chicken Salad
MOM
1 head cabbage, shredded
4 green onions
cooked, diced chicken or canned chicken
2 packages Ramen noodles
sliced almonds
Break up Ramen and toast with almonds in a 350 degree oven until slightly browned.
Dressing:
3/4 cup vegetable oil
4 Tablespoons sugar
4 Tablespoons Rice vinegar
2 packets Ramen seasoning
salt & pepper to taste
Combine cabbage, onions, chicken, noodles and almonds. Toss with dressing. Serve immediately.
Can add sesame seeds, snow peas or pineapple if desired.
1 head cabbage, shredded
4 green onions
cooked, diced chicken or canned chicken
2 packages Ramen noodles
sliced almonds
Break up Ramen and toast with almonds in a 350 degree oven until slightly browned.
Dressing:
3/4 cup vegetable oil
4 Tablespoons sugar
4 Tablespoons Rice vinegar
2 packets Ramen seasoning
salt & pepper to taste
Combine cabbage, onions, chicken, noodles and almonds. Toss with dressing. Serve immediately.
Can add sesame seeds, snow peas or pineapple if desired.
Saturday, April 25, 2009
Funeral Potatoes
Mom
7 large potatoes (or a package of preshredded frozen hash browns)
1/4 cup butter
2 cans cream of chicken soup
1 cup shredded cheddar
1 pint sour cream
1/3 cup chopped green onion
crushed corn flakes
Boil potatoes. Cool and peel. Shred into 9x13 pan.
Combine butter, soup, cheese, sour cream and onion in saucepan and heat. Pour over potatoes. Crush corn flakes on top. Pour some melted butter over the top.
Bake uncovered at 350 degrees for 45 minutes.
7 large potatoes (or a package of preshredded frozen hash browns)
1/4 cup butter
2 cans cream of chicken soup
1 cup shredded cheddar
1 pint sour cream
1/3 cup chopped green onion
crushed corn flakes
Boil potatoes. Cool and peel. Shred into 9x13 pan.
Combine butter, soup, cheese, sour cream and onion in saucepan and heat. Pour over potatoes. Crush corn flakes on top. Pour some melted butter over the top.
Bake uncovered at 350 degrees for 45 minutes.
Sage Chicken, aka Sara's Chicken
Sara Green
4-6 chicken breasts
1 can cream of mushroom soup
1 cup shredded cheddar
1 teaspoon whole sage
1 bunch green onion, chopped
Line pan with foil. Lay chicken in pan and sprinkle with pepper.
Combine soup, cheese, sage and onion. Pour over chicken.
Bake at 400 for 55 minutes.
Bast often.
4-6 chicken breasts
1 can cream of mushroom soup
1 cup shredded cheddar
1 teaspoon whole sage
1 bunch green onion, chopped
Line pan with foil. Lay chicken in pan and sprinkle with pepper.
Combine soup, cheese, sage and onion. Pour over chicken.
Bake at 400 for 55 minutes.
Bast often.
Tuesday, April 14, 2009
Chicken Rolls
Jackie @ kissthekook.blogspot.com
8 oz. cream cheese, softened
1/2 cup butter, softened
2 cups chicken, cooked & shredded
1/2 cup green onion, chopped
2 cans crescent rolls
1 package Stove Top stuffing
2 cans chicken gravy
cream together cream cheese and 1/4 cup butter. Add chicken and green onion. Scoop 1/8 to 1/4 cup filling onto each roll. Seal roll around filling making a ball. Dip each roll into 1/4 cup melted butter then into the stuffing.
Bake on an ungreased cookie sheet for 18 - 20 minutes at 350 degrees.
Serve with gravy.
8 oz. cream cheese, softened
1/2 cup butter, softened
2 cups chicken, cooked & shredded
1/2 cup green onion, chopped
2 cans crescent rolls
1 package Stove Top stuffing
2 cans chicken gravy
cream together cream cheese and 1/4 cup butter. Add chicken and green onion. Scoop 1/8 to 1/4 cup filling onto each roll. Seal roll around filling making a ball. Dip each roll into 1/4 cup melted butter then into the stuffing.
Bake on an ungreased cookie sheet for 18 - 20 minutes at 350 degrees.
Serve with gravy.
Wednesday, February 18, 2009
Strawberry and Mascarpone Filled Cupcakes
Prep Time: 30 min
Inactive Prep: 30 min
Cook Time: 25 min
Total: 1 hr 25 min
Inactive Prep: 30 min
Cook Time: 25 min
Total: 1 hr 25 min
Ingredients
1 box vanilla cake mix (like Duncan Hines Moist Deluxe French Vanilla cake)
1 (8-ounce) container mascarpone cheese, chilled
1/2 cup thawed and drained frozen strawberries
1/4 cup sugar, plus 1/2 cup
1 tablespoon lemon juice
1/4 cup water
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 box vanilla cake mix (like Duncan Hines Moist Deluxe French Vanilla cake)
1 (8-ounce) container mascarpone cheese, chilled
1/2 cup thawed and drained frozen strawberries
1/4 cup sugar, plus 1/2 cup
1 tablespoon lemon juice
1/4 cup water
1 teaspoon vanilla extract
2 cups confectioners' sugar
Directions
Special equipment: 1 muffin tin
Make the cupcakes according to package instructions. Lightly grease the muffin tin and fill the batter almost to the rim of each muffin cup. Bake according to package directions and let cool.
In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.
In a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.
Recipe courtesy of Giada De Laurentiis
"Everyday Italian"
The Food Network
Note: I was not able to find Mascarpone Cheese so I used Cream Cheese. I also don't have a food processor so my mixture wasn't as smooth as it could have been, but it still worked and they are yummy.
Monday, February 16, 2009
Banana Bread
Mom & Betsy Rose
1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Sift together
1/3 cup shortening
2/3 cup sugar
Cream together
2 eggs, well beaten
1 cup mashed bananas
1/2 cup nuts
Add to cream mixture
Alternate adding wet and dry mixtures together. Pour batter in a well greased and sugared loaf pan.
Bake at 350 degrees for 70 minutes.
1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Sift together
1/3 cup shortening
2/3 cup sugar
Cream together
2 eggs, well beaten
1 cup mashed bananas
1/2 cup nuts
Add to cream mixture
Alternate adding wet and dry mixtures together. Pour batter in a well greased and sugared loaf pan.
Bake at 350 degrees for 70 minutes.
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