Tried and True Recipes

[GracefulBantams]

It seems like this section of the BYC forum is one I'd overlooked....until now!

And so I decided to start this thread to post some recipes, that I've tried and were truly delicious (thus, Tried and True

)
If you want to try some for yourself, please post here to let us know your results!

 

[GracefulBantams]

To start us off, here is a lovely version of a common dish: Lasagna.

Chicken and Spinach Alfredo Lasagna
Servings: 12

Ingredients:
1 pkg (8 oz) lasagna noodles
1 jar Alfredo sauce
1 1/2 C half & half
1 can (10.75 oz) condensed cream of chicken soup
1/2 C grated Parmesan cheese
1/8 C butter
1 Tbsp olive oil
1/2 large onion, diced
1/2 tsp garlic powder
1 roasted chicken, shredded
salt and ground black pepper
1 C ricotta cheese
10 oz fresh spinach
1 C shredded mozzarella cheese

Directions:
1. Preheat oven to 350 F. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles 10 minutes, to al dente. Drain, rinse with cold water.
2. In a saucepan over low heat, mix together half and half, cream of chicken soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended. Add in jar of Alfredo.
3. Heat the olive oil in a skillet over medium heat. Cook in the onions and stir until tender. Add garlic powder. Mix in the chicken and cook until heated through. Season with salt and pepper to taste.
4. Lightly coat the bottom of a 9x13 inch baking dish with enough of the sauce mixture to coat. Layer 1/3 of the lasagna noodles, 1/2 cup ricotta cheese, 1/2 of the spinach, 1/2 of the chicken mixture, and almost 1/2 cup of mozzarella. Top with 1/2 of the sauce, and repeat the layers. Place the remaining noodles on top and spread with remaining sauce.
5. Bake 1 hour or until brown and bubbly. Top with the remaining mozzarella and continue baking until it is melted and lightly browned

 

[thechickenchick]

That recipe sounds so good. Thank you for sharing it

 

[GracefulBantams]

Oh, it was!

I hope you enjoy it, too! And be sure to let us know your results if you decide to make it!

 

[BettyR]

This is easy and delicious.

Chinese Chicken Spareribs
(You can cook this in the Crockpot, but leave out the 1/2 cup of water.)

2 LBS Boneless, skinless chicken thighs
1-2 Tbs. veg oil
1/2 cup water
1/3 cup soy sauce
1/3 cup firm packed brown sugar
1/4 cup apple juice
2 Tbs. Ketchup
1 Tbs. Cider Vinegar
1 clove Garlic finely chopped
1/2 Tsp. Red Pepper Flakes
1/4 Tsp. Ground Ginger
1 Tbs. Cornstarch
1 Tbs. Water

Heat oil in a large non-stick skillet over med. high heat add chicken cook until lightly browned. (6-7 min) Set aside. Combine remaining ingredients except cornstarch and water in a bowl and mix well, pour over chicken and return to heat. Bring to a boil and reduce heat and cover, simmer for 20 minutes. In a small dish combine cornstarch and water, blend well and then add to chicken mixture. Cook and stir until sauce is thickened and it glazes over chicken.

**Try this with some take out Fried Rice from your local Chinese joint....this stuff is sooooo good.**

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Southern Living CHICKEN AND DUMPLINGS
Makes 8 servings

Top-Rated Recipe, Southern Living November 2001

1 (3 1/2-pound) whole chicken, cut up
2 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 teaspoon chicken bouillon granules
3 cups self-rising flour (I just use all-purpose flour and add 3 tsp. baking powder)
1/2 teaspoon poultry seasoning
1/3 cup shortening
1 cup milk

COVER chicken with water, and bring to a boil in a large Dutch oven. Add 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and next 3 ingredients; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth in Dutch oven; cool chicken. Skim fat from broth; bring to a simmer.

SKIN, bone, and coarsely chop chicken. Add chicken, bouillon, and remaining salt and pepper to broth. Return to simmer.

COMBINE flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until mixture is crumbly. Add milk, stirring until dry ingredients are moistened.

TURN dough out onto a lightly floured surface. Roll out to 1/8-inch thickness; cut into 1-inch pieces.

BRING broth mixture to a boil. Drop dumplings, a few at a time, into boiling broth, stirring gently. Reduce heat, cover, and simmer, stirring often, for 25 minutes. Prep: 30 min.; Cook: 1 hr., 30 min.

 

[GracefulBantams]

Yum! Chicken and Dumplings are always a favorite!

 

[Chickenfrantic]

I love recipes !! I'll watch this one

 

[GracefulBantams]

Here's what we're having for dessert. I did the "pan cookie variation" using a lipped cookie sheet, and it was a nice change to the typical round cookies

Oatmeal Scotchies
Makes 4 dozen

1 1/4 C flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1 C butter, softened
3/4 C granulated sugar
3/4 C packed brown sugar
2 large eggs
1 tsp vanilla
3 C oats
1 2/3 C (11 oz pkg) Butterscotch flavored morsels

Heat oven to 375 F. Combine flour, soda, cinnamon, and salt in a small bowl. Beat butter, sugars, eggs, and vanilla in a large bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded Tbsp onto ungreased baking sheets. Bake for 7-8 min for chewy cookie; 9-10 min for crisp cookie.
Pan Cookie Variation: Grease 15x10" jelly-roll pan. Make dough as above. Spread onto pan. Bake for 18-22 min. Cool, then cut into bars.

 

[peeplessinNC]

My only recipe for Brunswick Stew!

Old South Brunswick Stew

1 (4-5 lb.) hen
2 lbs. boneless beef stew meat
1 lb. onions
3 lbs. potatoes, peeled
2 (16oz.) cans tomatoes
2 (16oz.) cans cream style corn
1 (16oz.) can green peas or same amount of frozen peas
1 (16oz.) can lima beans or same amount of small butter beans
1/2 to 1 14oz. bottle catsup
1/3 to 1/2 small bottle Worcestershire sauce
1/3 to 1/2 cup cider vinegar
1/3 to 1/2 cup fresh squeezed lemon juice
2 to 4 t. Tabasco sauce
2 t. salt
black pepper

Cook hen and beef in large pot with water to cover. Cook until well done and meat leaves the bone easily. Grind meat and set aside or pick meat from bones and flake into small thin bits, both the beef and the chicken. (This step can be done the day before, refrigerate broth and remove fat when it has hardened on the surface.)

Put onions and peeled potatoes through a food grinder or dice small, but not fine. Add all vegetables, meat and seasonings to the broth and cook over low heat, stirring occasionally for 2 to 3 hours. Smash up the potato cubes as you stir. (If stew is not thick enough at the end of the cooking time, you can add some instant potato flakes to thicken it.) Serve hot with crackers or cool, pour into containers and freeze. Yields 5 to 6 quarts.


Really easy! Really good! Eggrolls!

Easy Egg Roll Recipe
1 16 oz. bag of coleslaw cabbage mix or broccoli slaw
1 16 oz. pkg. of regular sausage
1 pkg. of egg roll wrappers
Oil for frying

Brown sausage in a skillet. Do not drain drippings from skillet. Add cabbage mix to skillet and cook until cabbage is tender. You could add some minced garlic and chopped green onions, soy sauce, grated ginger, etc. if you wanted to kick it up a notch.

Follow directions on back of egg roll wrappers for folding the egg rolls. Fry in the oil until brown.

Source: The Japanese Redneck


Meatballs for the freezer! Great to have on hand; ideas of what to do with the meatballs included. I keep frozen homemade meatballs on hand even just cooking for one person. I mix the recipe in my KA mixer -
put the tomato sauce thru the marjoram in the mixer, mix on low until well combined. Then start adding in the ground beef by a handful at the time, blending on low, do not overmix.


MILLIONS OF MEATBALLS four dozen, depending on size
• 12-ounces tomato sauce
• 1 1/2 cups dry bread crumbs or stuffing mix
• 4 eggs, lightly beaten
• 1/2 cup onion, finely chopped
• 1/4 cup green pepper, finely chopped
• 1 teaspoons salt, optional
• 1/8 teaspoon dried thyme, crushed
• 1/8 teaspoon dried marjoram, crushed
• 4 pounds ground beef
In a large mixing bowl, combine first eight ingredients. Add ground beef and mix well. Shape into meatballs (use a small cookie scoop if available) and place on boiler pan so grease can drain while cooking. Bake uncovered in 350 degree oven for 30 minutes. Divide into meal-sized portions. To prevent from freezing into a solid meatball-mass, freeze individually on cookie sheets and then place in freezer bags. Label and freeze.
To serve meatballs, thaw completely and reheat with your choice of sauces or your favorite recipe using meatballs.

Meatball Sandwiches
4-5 meatballs per person
6 hoagie rolls
6 thin slices mozzarella cheese
2 cups prepared spaghetti sauce
Thaw meatballs and heat with sauce over medium until hot. Place meatballs into warmed
rolls. Ladle a small amount of sauce onto each sandwich; place slice of mozzarella onto
each sandwich. Serve warm.

MEATBALL STROGANOFF (5 servings)
• 1 (10 3/4-oz) can condensed cream of mushroom soup
• 1/2 cup sour cream or plain yogurt
• 1 cup mushrooms, sliced and cooked in butter until soft
• 1 family meal-sized portion of freezer meatballs
In medium saucepan, mix together mushroom soup and sour cream. Gently stir in mushrooms and meatballs. Simmer until meatballs are heated through. Serve over hot cooked rice or over egg noodles tossed with melted butter and chopped parsley.

Scandinavian Meatballs

1 cup sour cream
1 cup beef broth
3 Tbsp flour
1/2 t dried dill weed
24 cooked meatballs (frozen or thawed)

In a medium saucepan blend sour cream, water, flour, and dill. Cook over medium heat until thick and bubbly, stirring occasionally. Add meatballs to sauce. Cook for 15 to 20 minutes or until meatballs are hot stirring occasionally. Serve over hot egg noodles. Yield: 4 servings.

CHILI-DAY MEATBALLS
(5 servings)
This recipe sounds a little strange, but it tastes like burgundy sauce (only without the wine)
• 1 (12-oz) jar chili sauce
• 11-oz. jar grape jelly
• 2 tablespoons lemon juice
• 1 cube beef bouillon dissolved in 1/2 cup water
• 1 family meal-sized portion of freezer meatballs
Whisk together chili sauce, grape jelly, lemon juice and bouillon, breaking up all clumps. Simmer on low heat until sauce starts to thicken. Add freezer meatballs; cook in sauce until meatballs are fully thawed and heated through. Serve over hot cooked rice.

SWEET-N-SOUR MEATBALLS
(5 servings)
• 1 (14-oz) can pineapple tidbits or chunks, not drained
• 1/4 cup brown sugar
• 2 tablespoons cornstarch
• 1/2 cup water
• 1/4 cup cider vinegar
• 1 teaspoon soy sauce (or more to taste)
• 1 family meal-sized portion of freezer meatballs
• 1 (5-oz) can water chestnuts, drained and thinly sliced
• 1 green pepper, cut in strips
Drain pineapple tidbits, reserving syrup. In medium saucepan, combine brown sugar and cornstarch. Blend in reserved syrup, water, cider vinegar and soy sauce. Cook and stir over low heat until thick and bubbly. Carefully stir in meatballs, water chestnuts, green pepper strips and pineapple. Heat to boiling and serve over hot cooked rice.

 

[redhen]