cooking is my hobby

Cooking is my hobby, I would like to share recipes that I have tried and that were a success. I hope that others will want to share their best recipes with me as well.

Thursday, October 31, 2013

Spinach Salad


TOTAL TIME: Prep/Total Time: 15 min. YIELD: 8

Ingredients

 DRESSING:

 1/2 cup packed brown sugar
1/2 cup canola oil

1/3 cup cider vinegar
1/3 cup ketchup

1 tablespoon Worcestershire sauce

SALAD:

2 quarts fresh spinach leaves, torn
 1 can (14 ounces) bean sprouts, drained

 1 can (8 ounces) sliced water chestnuts, drained
 4 Eggland's Best Hard-Cooked Peeled Eggs, peeled and diced (I used regular eggs)

6 bacon strips, cooked and crumbled
1 small onion, thinly sliced

Directions

1.In a bottle or jar, combine all dressing ingredients. Shake well to mix. Set aside. 
2. In a large salad bowl, toss all salad ingredients. Just before serving, drizzle salad dressing over salad and toss.

This was very tasty!!  We had it with something else but, it did not turn out.
Looking forward to tomorrow!!! Going out to lunch with my sister!!! Haven’t had a one on one with her in YEARS!!!  Can’t wait!!

Dan is doing better, but, he still hurts.  Not going out for trick or treating this year.  I would rather go out when Dan is feeling better. 

Tuesday, October 29, 2013

Ranch Garlic Bread


PREP 5 mins COOK 5 mins READY IN 10 mins 8 servings

Ingredients

1 cup butter or margarine, softened
2 tablespoons dry ranch salad dressing mix
2 teaspoons garlic powder
1 (1 pound) loaf French bread, halved lengthwise

Directions

1. In a small mixing bowl, combine butter, dressing mix and garlic powder; beat until combined. Spread over cut sides of bread. Place on a baking sheet. broil 4-6-in. from the heat for 3-4 minutes or until golden brown.

This is really good bread!!
Hopefully we have got the condo situation straightened out!!  We went to the condo and meant with the HOA and the people staying there.  We got the names and numbers of the person who was supposed to be living there and the people who are living there and emailed the information to our property manager.  They admitted that the person who was supposed to be living there was lying to them.  It is a shame that they didn’t listen to us two months agoL

We were thinking about going trick or treating for Halloween.  It looks like it’s going to be raining so I don’t think I will want to go.  It would have been fun!! We were going to dress up!!!  Maybe next year!!     

Corn Chip Crunch



Serves 16

Ingredients

6 cups corn chips
1 1/2 cups dry roasted peanuts
 1/2 cup packed brown sugar
 1/2 cup dark corn syrup
 1/4 cup butter

Directions

1. In a large heatproof bowl, combine corn chips and peanuts. In a small saucepan, combine the brown sugar, corn syrup and butter. Bring to a boil over medium heat, stirring constantly. Pour over corn chip mixture; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 250 degrees F for 30-40 minutes; stirring every 15 minutes. Spread onto waxed paper; cool. Break apart and store in airtight containers.

This was a great snack.  I think that I like it better than or just as good as check mix.

Beefy Wild Rice Soup


Prep: 15 min. Cook: 1-1/4 hours MAKES: 10-12

Ingredients

 1 pound ground beef (I used ground pork)
1/2 teaspoon Italian seasoning
6 cups water, divided
2 large onions, chopped (I used two bunches green onion)
3 celery ribs, chopped
1 cup uncooked wild rice
2 teaspoons beef bouillon granules
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
Directions

1 .In a Dutch oven, cook beef and Italian seasoning over medium heat until meat is no longer pink; drain. Add 2 cups water, onions, celery, rice, bouillon, pepper and hot pepper sauce; bring to a boil. 
2. Reduce heat; cover and simmer for 45 minutes. Stir in the soup, mushrooms and remaining water. Cover and simmer for 30 minutes.

This was very tasty!! We got to have leftovers!!

Tuesday, October 22, 2013

Ham and Biscuit Skillet


 Prep   5 min. Cook   30 min. Ready In   35 min.   4 servings
Ingredients

1 tablespoon vegetable oil 
1 each onion  (I used green onion)
14 1/2 ounces tomatoes, stewed, canned 
10 ounces kale frozen (I used frozen spinach)
32 ounces butter beans 
8 ounces ham 
1/4 cup ketchup 
1 can 10 oz.  buttermilk Biscuits

Directions
Heat oven to 400 degrees F.
Heat oil in a large skillet.
Peel onion and cut in thin wedges.
Cook 2 to 3 minutes until just tender.
Add tomatoes and frozen greens.
Cover and cook 2 to 3 minutes until greens are thawed.
Drain beans and cut ham in bite-sized pieces.
Stir ham, beans and ketchup into skillet.
Bring to a boil.
Remove from heat and arrange biscuits, just touching, in a ring around edge of skillet.
Bake 10 to 12 minutes until biscuits are golden brown on top and fully cooked on bottom.

This was very tasty. 
I got the flu shot yesterday.  So far my arm is just sore.  I hope that I don’t get sick.
So far, I am working the 26Th. To bad it is Jackie’s birthday.  I do not have many hours coming in so I need to work.
Dan forgot to take his cell phone out of his pocket and it went into the wash.  He got another phone under the table from version.  No contract.  I am going to look into virgin mobile. 
Dan is feeling better every day.  So glad that all went well.

Wednesday, October 16, 2013

Cheesy Ham 'n' Rice Soup


Prep/Total Time: 30 min. YIELD: 12



Ingredients

 4 celery ribs, chopped
 1 large onion, chopped

  1/4 cup butter, cubed
 4 medium carrots, shredded

 1/3 cup King Arthur Unbleached All-Purpose Flour
1 teaspoon salt

1/2 teaspoon pepper
2 cups half-and-half cream

 8 ounces process cheese (Velveeta), cubed
4 cups cooked wild rice (I cooked 1 cup rice 4 cups water)

 3 cups cubed fully cooked ham
2-2/3 cups cooked brown rice (I cooked 1 cup rice 2 cups water I also used instant rice)
3 tablespoons chicken bouillon granules

  8 cups water
Slivered almonds, optional (I did not have almonds)

Directions

1. In a large saucepan, saute celery and onion in butter until tender. Add carrots; cook and stir for 1-2 minutes. In a large kettle or Dutch oven, combine the flour, salt and pepper. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Remove from the heat; stir in cheese until melted. Stir in the wild rice, ham, brown rice, bouillon, celery mixture and water. Return to a boil. Sprinkle with almonds if desired.

This was very good!!! We have leftovers.
Dan is home and doing well.  Still in some pain.  Taking pain pills.  Don has stayed with us since Sunday.  Will probably go home today.  God has softened my heart towards him and I am very glad.  I feel much better within myself.  Thank you Jesus.

I have to work tomorrow.  So Dan will be on his own.  I think that he will enjoy the peace and quiet.  I always have music/tv or something going on.  I can’t stand quiet unless I am reading.
Dan’s Mon went back to New Orleans.  Came back last night.  She had a nice trip.  If I went back it would be to see our friends Darrell an Zavilla.  Seeing the tourist stuff once was enough for me.

Pork Chop 'n' Rice Casserole


Total Time: 1 hrs 5 Min's Prep Time: 10 Min's Cook Time: 55 Min's Serves 4

Ingredients

4    pork loin chops, bone in (about 1-1/2 pounds total)  
1/2 teaspoon salt  

1/4 teaspoon black pepper  
2  tablespoons  vegetable oil  

2/3 cup long-grain white rice  
1  cup water  

1 (14 1/2 ounce) can diced tomatoes, jalapeno-flavored   (I used regular diced tomatoes)
2  medium  sweet green peppers, halved, seeded and thinly sliced into strips   (I did not use green peppers)

1  cup cheese, taco-blend shredded

Directions:

1  Heat oven to 350°F.
2 Season pork chops with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet, heat oil over medium-high heat. Add chops; cook until lightly browned, about 2 minutes per side. Remove skillet from heat.

3 Coat 2-1/2-quart oval baking dish with nonstick cooking spray. Add rice, tomatoes, 1 cup water and remaining salt and pepper; stir to combine. Place pork chops on rice mixture; scatter green pepper over top. Cover dish with foil.
This was very good!!! We had leftovers J

Shrimp with Artichoke Hearts


Preparation Time10 Min Cooking Time30 Min Serves 4

Ingredients

Onion 1 Small, finely chopped  (I used green onion)
 Butter/Margarine 1/4 Cup (16 tbs), melted 
 Flour 3 Tablespoon  
Milk 1 1/4 Cup (16 tbs) 
 Sliced mushrooms 1 Can (10oz), reserve liquid 
Salt 1/2 Teaspoon  
Pepper 1/8 Teaspoon  
Worcestershire 1 Teaspoon  
Frozen shrimp  1 1/2 Cup (16 tbs), canned  (I used about 8 and ½ ounces frozen Med shrimp)
Frozen artichoke hearts 12 , canned   (I used the whole can 14 Ounce)
1/2 cup fresh bread crumbs, mixed with 1 1/2 tablespoons melted butter

Directions
Add onion to the 1/4 cup melted butter and saute until soft and yellow.
Stir in flour until well blended.
Add milk to mushroom liquid to make 1 1/2 cups liquid.
Gradually add this liquid to the butter-flour mixture.
Add salt, pepper, Worcestershire, shrimp, and mushrooms.
Arrange the artichoke hearts in bottom of a buttered casserole (about 8 inches square).
Pour shrimp sauce over artichokes.
Sprinkle buttered bread crumbs on top.
Bake, uncovered, in a moderately hot oven (375°) for 20 to 25 minutes, until bubbly.

This was very good!!!  Anything with shrimp I like.

Thursday, October 10, 2013

Tortellini With Mushroom Cheese Sauce


Prep 15 Mins Cook Time 15 to 20 Mins Serves 6

Ingredients

Butter/Margarine 1 Tablespoon 

 Mushrooms 1 Pound, finely chopped  

Garlic 3 Clove (15 gm), minced / pressed 

 Minced fresh basil/1 teaspoon dry basil leaves 1 Tablespoon 

 Cream cheese 6 Ounce (2/3 Cup) 

 Milk 1⁄2 Cup (8 tbs)  

Frozen tortellini 12 Ounce (1 Package)  

 Directions

Melt butter in a 10- to 12-inch frying pan over medium-high heat.

Add mushrooms, garlic, and basil; stir often until all liquid has evaporated and mushrooms begin to brown, 10 to 12 minutes.

Add cheese and milk; stir until cheese melts and sauce begins to boil.

Meanwhile, in a 5- to 6-quart pan, bring 4 quarts water to boiling over high heat.

Add frozen tortellini and cook, uncovered, until just barely tender to bite, 15 to 20 minutes.

Drain and pour into a bowl; add mushroom sauce and mix well.

Spoon tortellini and sauce equally onto 4 to 6 heated dinner plates.    

  This was very good.  We love mushrooms!!!

Got to see an old friend yesterday.  I haven’t seen her in over 44 years!! She is looking good.  Keeping herself skinny!!

I have a meeting on Saturday and have to work on Sunday.  Don’t care for the demo much.  Some kind of demonstration using bath tissue.

Computer is not working right.  It does not configure with itunes.  We will have to take it back to the place that fixed my side of the computer.

Dan has his surgery on Monday and comes home Tuesday.  Hopefully his brother will not be staying at the house any longer than necessary. 

Tuesday, October 1, 2013

Layered Fiesta Dip


Prep/Total Time: 20 min. YIELD: 14

Ingredients

2 cans (16 ounces each) fat-free refried beans
1 can (4 ounces) chopped green chilies, undrained

2 cups (16 ounces) fat-free sour cream
1 envelope reduced-sodium taco seasoning

2 cups frozen peas, thawed
1/4 cup chopped onion (I used green onion)

1 tablespoon lime juice
1/2 teaspoon chili powder

2 garlic cloves, minced
Dash hot pepper sauce

1/2 cup each shredded reduced-fat cheddar and Monterey Jack cheeses
1 cup chopped tomatoes

1/3 cup sliced green onions
Tortilla chips

(I don’t like the taste of low fat, so, I didn’t use them)
Directions

1. In a bowl, combine beans and chilies. Spread onto a 12-in. round serving platter. Combine the sour cream and taco seasoning; spoon and spread evenly over the bean mixture. Set aside. 
2. In a food processor or blender, combine the peas, onion, lime juice, chili powder, garlic and hot pepper sauce; cover and process until smooth. Spread evenly over sour cream layer. Sprinkle with cheeses, tomatoes and green onions. Serve with chips.
This was good!! This was easy and would be great for a party.
 
 
 
 
 
 
 
 
 

 

Rigatoni With Zucchini And Kielbasa



2 cups rigatoni
 2 whole kielbasa -- cut into slices

 1 medium red onion -- thinly sliced (I used green onion)
 3 small zucchini -- thinly sliced

 1/4 cup red wine vinegar
 2 tablespoons Dijon mustard

 2 tablespoons dry basil

Directions

 Cook rigatoni according to package directions until al dente, drain and set
 aside. In small bowl, combine red wine vinegar, Dijon mustard and basil; set

 aside. In large frying pan, add kielbasa and onion. Cook a few minutes.
 Add zucchini, cook till tender crisp, Add cooked pasta and red wine vinegar,

 Dijon mustard and basil. Cook until mixture is heated. Serves 4.

This was good!! We had leftovers, so, I didn’t have to cook the next day!!