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Post by Deleted on Mar 7, 2016 3:32:14 GMT -6
Individual Frozen Salad 2 cups sour cream 2 tablespoons lemon juice 1/2 cup sugar 1/8 teaspoon salt 1 can crushed pineapple (10 oz) 1 banana -- diced 4 drops red food coloring 1/4 cup chopped pecans 1 can pitted drak sweet cherries -- drained Combine sour cream, lemon juice, sugar, salt , pineapple and banana. Then fold in food coloring pecans and cherries. Freeze in paper baking cups placed in muffin tins. Remove and place in plastic bag in freezer. Source: "Fiesta Recipes of South Texas Corpus Christy Junior League"
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Post by Deleted on Mar 7, 2016 3:32:29 GMT -6
Pumpkin Bread
Ingredients: 2 cups all-purpose flour 1 cup granulated sugar 1 cup pumpkin puree 1 tsp. baking soda 1/2 tsp. sea salt 1/2 cup vegetable oil 1/4 cup water 2 eggs, beaten 1/2 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/4 tsp. ground allspice
Instructions: 1. Preheat the oven to 350°F. Lightly spray a 9x5-inch loaf pan with cooking spray. 2. Sift the flour, baking soda and salt into a medium bowl. 3. Beat together the pumpkin puree, vegetable oil, eggs, water and spices in a large bowl. Stir in the dry ingredients, scraping down the sides of the bowl as needed. 4. Pour the batter into the prepared pan and bake at 350°F for 50 to 60 minutes or until knife inserted in the center comes out clean. 5. Cool in pan for 10 minutes then turn out onto a wire rack to cool completely.
To Freeze: Wrap the whole loaf in aluminum foil then seal in a Ziploc bag. Thaw or warm in the oven then slice to serve.
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Post by Deleted on Mar 7, 2016 3:32:40 GMT -6
Spicy Chili
Ingredients:
1 large onion, chopped 2 tbsp. canola oil 2 cups cooked ground beef 2 can kidney beans, rinsed and drained 1 can black beans, rinsed and drained 2 cans diced tomatoes 1 cup chicken broth 1 tsp. cumin 1/4 tsp. salt 1/4 tsp. cayenne
Instructions: 1. Heat the oil in a large stockpot over medium heat. Add the onions and cook until tender. 2. Add the remaining ingredients and bring to a boil. 3. Reduce heat and simmer for 30 minutes to an hour. 4. Serve with shredded cheese and chopped red onion.
To Freeze: Allow the chili to cool to room temperature then divide into sandwich bags or airtight containers to freeze. Reheat in the microwave or in a stockpot on the stove.
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Post by Deleted on Mar 7, 2016 3:32:53 GMT -6
Ginger Sesame Chicken Meat Loaf
Serves/makes: 8
Ingredients
Nonstick cooking spray
2 eggs, lightly beaten
1 cup chopped green onion
1 cup finely shredded carrot
1/4 cup reduced-sodium soy sauce
4 cloves garlic, minced
2 tablespoons sesame seeds
1 tablespoon finely chopped lemongrass OR 2 teaspoons finely shredded lemon peel (optional)
1 tablespoon grated fresh ginger
2 teaspoons chili powder
1 1/2 pound uncooked ground chicken
8 ounces Pad Thai noodles (rice noodles)
2/3 cup purchased Pad Thai stir-fry sauce
2 tablespoons chicken broth
Sliced green onions and/or sesame seeds (optional)
Directions
Preheat oven to 350 degrees F. Lightly coat an 8 x 4 x 2 inch loaf pan with cooking spray; set aside. In bowl combine eggs, onions, carrots, soy sauce, garlic, sesame seeds, lemongrass, ginger, and chili powder; add chicken. Mix well. Pat into pan. Bake for 60-70 minutes or until an instant-read thermometer inserted into center of loaf registers 165 degrees F. Let stand 10 minutes before removing from pan. Meanwhile, prepare noodles according to package directions; drain. Toss with half of the Pad Thai sauce. Return to pan; heat through. In a small saucepan heat remaining Pad Thai sauce and broth just to boiling. To serve, slice meat loaf; divide noodles among plates; top with meat loaf slices. Drizzle with Pad Thai-broth mixture. Sprinkle with onions and/or sesame seeds.
Source: cdkitchen
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Post by Deleted on Mar 7, 2016 3:33:07 GMT -6
Buttermilk Biscuits
Ingredients: 2 cups all-purpose flour 1tsp baking powder 1 tsp. salt 1/4 tsp. baking soda 7 tbsp. unsalted butter, sliced 3/4 cup cold buttermilk
Instructions: 1. Preheat the oven to 425°F. 2. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Cut in the butter using a pastry blender or fork until the butter forms pea-sized crumbles. 3. Make a well in the center of the flour mixture and pour in the buttermilk. Stir until just combined. 4. Turn the dough out onto a floured surface and pat it into a ball. Roll out the dough to the desired thickness and cut out your biscuits using a biscuit cutter. 5. Arrange the biscuits on a parchment-lined baking sheet and bake at 400°F for 12 to 15 minutes until golden brown.
To Freeze: Cool the cooked biscuits to room temperature and store in an airtight container. Reheat in the microwave before serving. You may also freeze the uncooked dough using the same procedure for the dinner rolls, if you prefer.
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Post by Deleted on Mar 7, 2016 3:33:31 GMT -6
Cinnamon Roll Bread
Ingredients: 1/2 cup warm water 1/2 tbsp. dry active yeast 1 tbsp. granulated sugar 1 tbsp. canola oil 1/2 tsp. salt 1 1/2 cups flour 1/4 cup cold butter 1/2 cup brown sugar 1 tbsp. ground cinnamon 1 tbsp. all-purpose flour
Instructions: 1. Dissolve the yeast and sugar in a large bowl with the warm water. Allow the mixture to sit for several minutes until it begins to foam. 2. Whisk in the canola oil and salt. Stir in the flour in small batches until a sticky dough forms. 3. Place the dough in a greased bowl then cover with a towel. Set the bowl in a warm place and allow the dough to rise for 15 minutes. 4. Combine the cold butter, brown sugar, ground cinnamon and 1 tbsp. flour in a small bowl. Cut the butter into the dry ingredients using a fork or pastry cutter. 5. Press the dough into a greased 9-inch round baking pan and sprinkle the sugar mixture over top. 6. Bake at 400°F for 8 to 10 minutes until the edges are golden brown. Drizzle with powdered sugar glaze while still warm.
To Freeze: Prepare the cinnamon roll bread according to the instructions and freeze the uncooked bread. To heat, thaw the bread to room temperature then cook according to the directions.
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Post by Deleted on Mar 7, 2016 3:33:44 GMT -6
Banana Bread
Ingredients: 2 cups all-purpose flour 1/2 cup buttermilk 2 eggs 1/2 cup canola oil 1 cup granulated sugar 2 overripe bananas, mashed 1 tsp. vanilla extract 1 tsp. ground cinnamon 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt
Instructions: 1. Preheat the oven to 350°F. Lightly spray a 9x5-inch loaf pan with cooking spray. 2. Whisk together the milk, eggs, oil, sugar and mashed banana in a medium bowl until smooth. 3 Sift together the flour, cinnamon, baking powder, baking soda and salt in a large bowl. Stir in the banana mixture and blend until well combined. 4. Pour the batter into the prepared pan and bake at 350°F for 55 to 60 minutes or until knife inserted in the center comes out clean.
To Freeze: Wrap the whole loaf in aluminum foil then seal in a Ziploc bag. Thaw or warm in the oven then slice to serve.
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Post by Deleted on Mar 7, 2016 3:33:56 GMT -6
Cheeseburger Meatloaf
Ingredients: 1 lb. lean ground beef 1 cup shredded cheese 3/4 cup plain bread crumbs 1/2 cup milk 1/2 onion, minced 1 large egg 1 tsp. Worcestershire sauce 1/2 tsp. salt 1/4 tsp. garlic powder 1/4 tsp. pepper 1 cup ketchup Instructions: 1. Preheat the oven to 350°F. 2. Combine all of the ingredients except for the ketchup in a large bowl. Stir until blended. 3. Pat the mixture into an ungreased loaf pan and bake at 350°F for 30 minutes. 4. Pour the ketchup over top of the meatloaf and bake for an additional 15 to 30 minutes until meatloaf is no longer pink in the center. 5. Let stand for 10 minutes then drain and slice.
To Freeze: If you used fresh ground beef you can freeze the meatloaf uncooked then thaw and cook it when you are ready. If the ground beef you are using was frozen then thawed, bake the meatloaf without the ketchup and freeze it. When you are ready to use the meatloaf, thaw it then pour the ketchup on to and reheat in the oven.
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Post by Deleted on Mar 7, 2016 3:34:09 GMT -6
Broccoli Cheese Soup
Ingredients: 1/2 cup unsalted butter 1 onion, chopped 1 (16 oz.) frozen chopped broccoli 4 (14.5 oz.) cans low-sodium chicken broth 1 (1 lb.) loaf Velveeta 2 cups milk 1 tbsp. garlic powder 2/3 cup cornstarch 1 cup water
Instructions: 1. Melt the butter in a stockpot over medium heat. Stir in the onion and cook until the onions are tender. 2. Add the broccoli and chicken broth. Simmer until broccoli is tender, about 15 minutes. 3. Reduce heat and stir in the Velveeta until melted. Stir in the milk and garlic powder 4. Whisk together the cornstarch and water in a small bowl. Stir into the soup and cook until thick, stirring frequently. To Freeze: Allow the soup to cool to room temperature then divide into small airtight containers and freeze. Reheat in the microwave to serve.
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Post by Deleted on Mar 7, 2016 3:34:27 GMT -6
Quick and Easy Taco Soup Serves: 8 Source: livingwellspendingless.com
Ingredients: 1 pound ground beef or vegetarian crumbles 15 oz. can pinto beans 15 oz can kidney beans 15oz can black beans 2 15oz cans fire roasted diced tomatoes 1 8oz can tomato sauce 1 cup water 2 packets taco seasoning 1 16oz bag frozen corn 1 cup diced onion sour cream (optional)
Instructions: Brown ground beef; set aside.
Drain & rinse pinto, kidney, & black beans; pour into large bowl (if freezing) or large pot (if cooking immediately).
Add tomatoes, tomato sauce, & water to beans; mix well.
Add taco seasoning; mix well.
Add corn and onion; mix well.
Add beef; mix well.
If freezing, divide mixture into 2 labeled gallon size freezer bags and freeze. To cook: Thaw if frozen; cook in crockpot on high for 2-3 hours or bring to a boil on stove then reduce heat & simmer for 20 minutes until cooked.
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