INGREDIENTS
4 skinless boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
DIRECTIONS
Place the chicken, butter, soup and onion in a slow cooker and fill with enough water to cover. Cover and cook for 5 to 6 hours on HIGH. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
*Note from Ranae - If using pre-cooked chicken, cook time would not need to be as long or even on HIGH. It would need to be turned to HIGH to cook the biscuits in the last 30 minutes or so. I have used chicken broth instead of water. I also use homemade biscuit dough cut into pieces. Vegetables add more nutrition to the meal and turns it into a one-pot meal.
Sunday, December 28, 2008
Tuesday, December 23, 2008
Shrimp Toss
INGREDIENTS:
1 pound spaghetti
1 pound uncooked shrimp, peeled and deveined
6 - 8 tablespoons butter
2 garlic cloves, minced
8 ounces mushrooms, sliced
5 tablespoons sour cream
1 cup Parmesan or Romano cheese, grated
Salt and Pepper
DIRECTIONS:
Cook spaghetti according to package directions. Saute mushrooms, garlic and shrimp in butter 5-8 minutes until shrimp are pink. Stir in sour cream and cheese. Season with salt and pepper to taste. Mix until blended and pour over hot pasta.
Monday, November 10, 2008
Beef Stew Bread Bowl
Recipe and picture taken from Pillsbury.com
INGREDIENTS
1 lb. lean boneless top sirloin steak, 3/4-inch thick
1 teaspoon oil
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1 (5/8-oz.) pkg. brown gravy mix
1 1/3 cups water
1 (15-oz.) can whole potatoes, drained, quartered
1 (9-oz.) pkg. frozen baby cut carrots, thawed, drained
1 1/2 cups Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed, drained
1 cup canned whole onions, drained
1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
DIRECTIONS
1. Heat oven to 350°F. Grease eight (10-oz.) custard cups or large muffin cups.
2. Trim fat from steak. Cut steak lengthwise into 2 to 3 strips and then crosswise into 1/2-inch thick slices.
3. Heat oil in large skillet over medium-high heat until hot. Add beef; cook and stir until browned. Add garlic salt, pepper, gravy mix and water. Bring to a boil, stirring constantly. Add potatoes, carrots, peas and onions; mix well. Simmer 5 minutes. Set aside.
4. Separate dough into 8 biscuits. Press each biscuit to form 5 1/2-inch round. Place each biscuit round into greased custard cup; firmly press in bottom and up sides, forming 1/4-inch rim. Spoon about 3/4 cup beef mixture into each cup.
5. Bake at 350°F. for 14 minutes. Cover with foil. Bake an additional 8 minutes or until biscuits are golden brown and beef mixture is thoroughly heated.
1 lb. lean boneless top sirloin steak, 3/4-inch thick
1 teaspoon oil
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1 (5/8-oz.) pkg. brown gravy mix
1 1/3 cups water
1 (15-oz.) can whole potatoes, drained, quartered
1 (9-oz.) pkg. frozen baby cut carrots, thawed, drained
1 1/2 cups Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed, drained
1 cup canned whole onions, drained
1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
DIRECTIONS
1. Heat oven to 350°F. Grease eight (10-oz.) custard cups or large muffin cups.
2. Trim fat from steak. Cut steak lengthwise into 2 to 3 strips and then crosswise into 1/2-inch thick slices.
3. Heat oil in large skillet over medium-high heat until hot. Add beef; cook and stir until browned. Add garlic salt, pepper, gravy mix and water. Bring to a boil, stirring constantly. Add potatoes, carrots, peas and onions; mix well. Simmer 5 minutes. Set aside.
4. Separate dough into 8 biscuits. Press each biscuit to form 5 1/2-inch round. Place each biscuit round into greased custard cup; firmly press in bottom and up sides, forming 1/4-inch rim. Spoon about 3/4 cup beef mixture into each cup.
5. Bake at 350°F. for 14 minutes. Cover with foil. Bake an additional 8 minutes or until biscuits are golden brown and beef mixture is thoroughly heated.
Monday, November 3, 2008
Carrot Coins
Taken from Disney's Family Cookbook
3 to 4 carrots
1/2 cup water
2 tablespoons brown sugar
1 tablespoon butter
1 teaspoon cider vinegar
salt and pepper to taste
Peel and slice the carrots into thin rounds or coins. Place them in a medium-size frying pan with the water. Cover and coo over medium-high heat for 6-7 minutes, or until the water has nearly evaporated and the carrots are soft. Uncover and add the sugar, butter and cider vinegar. Turn up the heat and saute, stirring for 2-3 minutes. A copper-colored glaze will form over the carrots. Season with salt and pepper and serve. Serves 3 to 5.
3 to 4 carrots
1/2 cup water
2 tablespoons brown sugar
1 tablespoon butter
1 teaspoon cider vinegar
salt and pepper to taste
Peel and slice the carrots into thin rounds or coins. Place them in a medium-size frying pan with the water. Cover and coo over medium-high heat for 6-7 minutes, or until the water has nearly evaporated and the carrots are soft. Uncover and add the sugar, butter and cider vinegar. Turn up the heat and saute, stirring for 2-3 minutes. A copper-colored glaze will form over the carrots. Season with salt and pepper and serve. Serves 3 to 5.
Spanish Rice
Cooking method: Stove
Makes: 3 cups or 6 1/2-cup servings
3 Tablespoons oil
1 1/2 cups uncooked rice
1/2 onion, chopped
3 cups water
1/2 can (5-ounce) tomato sauce
2 chicken bouillon cubes
Garlic powder (to taste)
In a skillet, brown rice and onion in heated oil. Add water, tomato sauce, chicken bouillon and garlic powder. Stir until mixed and bring to a boil. Reduce heat; cover and simmer 15-20 minutes until water is absorbed.
Makes: 3 cups or 6 1/2-cup servings
3 Tablespoons oil
1 1/2 cups uncooked rice
1/2 onion, chopped
3 cups water
1/2 can (5-ounce) tomato sauce
2 chicken bouillon cubes
Garlic powder (to taste)
In a skillet, brown rice and onion in heated oil. Add water, tomato sauce, chicken bouillon and garlic powder. Stir until mixed and bring to a boil. Reduce heat; cover and simmer 15-20 minutes until water is absorbed.
Baked Potato Soup
Taken from 30 Day Gourmet Website
4 large baking potatoes, baked
10 tablespoons butter
2/3 cups flour
6 cups milk
1-1/2 cups shredded cheddar cheese
1-1/4 teaspoons salt
1/2 teaspoon pepper
8 slices bacon, cooked and crumbled
8 ounces sour cream
Cut baked potatoes in half length-wise. Use a spoon to scoop out the pulp into a large bowl. Set aside. (The leftover skins can be used to make potato skins or just discarded.)
Melt butter in a large sauce pan over low heat. Add the flour, stirring until smooth. Cook for about a minute, stirring constantly. Turn up the heat to medium and continue stirring while slowly adding the milk. Continue to stir until mixture is think and bubbly. Add the cheddar cheese, salt, pepper and bacon. Mash the potato pulp with a hand-held potato masher, fork or mixer to get rid of the large chunks. Add the potato pulp to the pan, stirring to mix. When it is heated through, add the sour cream and stir to mix well. Serve with toppings of additional shredded cheddar cheese and sliced green onions, if desired. Serves 8
4 large baking potatoes, baked
10 tablespoons butter
2/3 cups flour
6 cups milk
1-1/2 cups shredded cheddar cheese
1-1/4 teaspoons salt
1/2 teaspoon pepper
8 slices bacon, cooked and crumbled
8 ounces sour cream
Cut baked potatoes in half length-wise. Use a spoon to scoop out the pulp into a large bowl. Set aside. (The leftover skins can be used to make potato skins or just discarded.)
Melt butter in a large sauce pan over low heat. Add the flour, stirring until smooth. Cook for about a minute, stirring constantly. Turn up the heat to medium and continue stirring while slowly adding the milk. Continue to stir until mixture is think and bubbly. Add the cheddar cheese, salt, pepper and bacon. Mash the potato pulp with a hand-held potato masher, fork or mixer to get rid of the large chunks. Add the potato pulp to the pan, stirring to mix. When it is heated through, add the sour cream and stir to mix well. Serve with toppings of additional shredded cheddar cheese and sliced green onions, if desired. Serves 8
Corn Bread
Recipe taken from Disney's Family Cookbook
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup brown sugar
1/2 cup milk
1/2 cup plain yogurt
1 egg, lightly beaten
1/4 cup butter, melted
Preheat the oven to 425 and grease an 8-inch square baking pan. In a large bowl, mix the flour, cornmeal, baking powder, baking soda, and brown sugar. In a separate bowl, whisk the milk, yogurt, egg, and melted butter together. Gradually add this mixture to the dry ingredients and stir until just combined. Pour into the prepared pan and bake for 15 to 20 minutes. Serves 6-8
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup brown sugar
1/2 cup milk
1/2 cup plain yogurt
1 egg, lightly beaten
1/4 cup butter, melted
Preheat the oven to 425 and grease an 8-inch square baking pan. In a large bowl, mix the flour, cornmeal, baking powder, baking soda, and brown sugar. In a separate bowl, whisk the milk, yogurt, egg, and melted butter together. Gradually add this mixture to the dry ingredients and stir until just combined. Pour into the prepared pan and bake for 15 to 20 minutes. Serves 6-8
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