RECIPES From My Home to Yours!
I hope you enjoy my recipes. Please contact me if you any questions or would like to submit your recipe to my site.
SCRUMPTIOUS DELICIOUS POTATOES
PEEL AND SLICE 5 TO 6 RUSSET POTATOES AS YOU WOULD FOR SCALLOPED POTATOES.
PUT IN 4 QUART DUTCH OVEN
SLICE ONE BUNCH OF GREEN ONIONS TOPS INCLUDED
SPRINKLE ONE TEASPON SALT OVER TOP AND PEPPER TO TASTE
ADD A PINT OF HEAVY CREAM OR ENOUGH TO COVER ABOUT ALL OF POTAOTES.
STIR TOGETHER SO EVERY THING IS COATED.THEN DOT WITH BUTTER.
COVER & BAKE @350 DEGREES FOR AN HOUR TO HOUR AND 1/2 UNTIL DONE THEN UNCOVER AND SPRINKLE GRATED SWISS CHESSE ON TOP AND LET MELT.
TRY THESE THEY ARE THE BEST-VERY CREAMY AND SMOOTH.
MEXICAN SOUP
PUT A WHOLE CHICKEN OR CHICKEN BREASTS IN DUTCH OVEN -- -WHICH EVER YOU LIKE. COVER WITH WATER.
ADD: ONE WHOLE CHOPPED ONION,FOUR CLOVES GARLIC CHOPPED, TEASPOON CUMIN SEEDS, 2 TO 3 TABLE SPOONS OF HOT CHILLI POWDER, 1/2 TEASPOON RED PEPPER FLAKES,COUPLE OF SHAKES OF NUTMEG, 1/2 TEASPOON CELERY SEEDS, ONE TABLESPOON SALT, SIMMER UNTIL CHICKEN IS DONE AND THE BROTH HAS GOOD FLAVOR ADJUST SEASONINGS TO TASTE.
REMOVE CHICKEN AND SHRED OR CUT TO BITE SIZE.ADD CHICKEN BACK TO BROTH. KEEP HOT.
CHOP THESE INGREDIENTS AND PUT IN SERVING BOWLS: TOMATO-LETTUCE SHREDED SMALL -ONIONS-BLACK OLIVES-AVOCADO-SHREDED CHEDDAR CHEESE.
SERVE FAMILY STYLE-- EVERYONE MAKES OWN BOWL.
PUT A SMALL AMOUNT OF EACH INGREDIENT IN BOTTOM OF BOWL AND LADDLE BROTH AND CHICKEN OVER ALL AND TOP WITH CHEESE.
SERVE WITH HOT CRUSTY BREAD OR FRY SOME FRESH CORN TORTILLAS CUT IN STRIPS AND ENJOY.
ARTICHOKE DIP
I LARGE CAN ARTICHOKES--DRAIN LIQUID AND CUT IN BITE SIZE PIECES.
2 SMALL JARS OF MARINATED ARTICHOKES--DRAIN LIQUID AND CUT IN BITE SIZE PIECES.
PUT IN 9X13 IN. PAN
ADD TWO CANS OF DICED GREEN CHILES AND MIX
SPREAD 3/4 TO 1 CUP OF MAYONNAISE OVER TOP
COVER WITH GRATED CHEDDAR CHEESE
BAKE IN 325 DEGREE OVEN UNTIL HOT AND BUBBLEE.
SERVE HOT AND WITH TORTILLA CHIPS.
Breakfast Casserole
1 pound ground pork sausage*
10 white sandwich bread slices, cubed (6 cups)
2 cups (8 ounces) shredded sharp Cheddar cheese
6 large eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce
Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well.
Place bread cubes in a lightly greased 13- x 9-inch baking dish; sprinkle bread evenly with cheese, and top with sausage.
Whisk together eggs and remaining ingredients; pour evenly over sausage mixture. Cover and chill casserole for 8 hours. Let stand at room temperature 30 minutes.
Bake at 350° for 45 minutes or until set. Let stand 5 minutes before serving.
*2 cups cubed cooked ham may be substituted for sausage.
|
|
|||
|
Notes: In Mexico, saltine crackers are often served with seafood cocktails like this.
1 can (11 1/2 oz.) tomato and chili cocktail (bloody Mary) mix
1/3 cup tequila
3 tablespoons lime juice
1/3 cup finely chopped onion, rinsed and drained
1/3 cup chopped fresh cilantro
2 to 3 teaspoons minced fresh jalapeño chili
2 firm-ripe avocados (1 to 1 1/4 lb. total)
3/4 pound shelled cooked shrimp (50 to 70 per lb.), rinsed
Kosher or regular salt
Lime wedges
Tortilla chips or saltine crackers
1. In a bowl, stir together tomato and chili cocktail mix, tequila, lime juice, onion, cilantro, and 2 teaspoons chili.
2. Pit and peel avocados; cut into 1/2-inch cubes. Add avocados and shrimp to cocktail mixture. Mix gently and add salt and more chili to taste.
3. If desired, rub rims of 4 to 6 margarita or martini glasses with a lime wedge. Immediately dip into a dish filled with 1/4 inch kosher salt.
4. Spoon avocado-shrimp cocktail equally into glasses. Garnish with lime wedges and serve with tortilla chips or saltine crackers.
Yield: Makes 4 to 6 servings
|
|
|||
|
Serve with a spicy queso dip.
12 unpeeled medium-size fresh shrimp
12 jalapeño peppers
6 bacon slices, halved lengthwise
Peel shrimp, and devein, if desired.
Cut a slit in each jalapeño pepper; remove seeds and membranes. Carefully place one shrimp in cavity of each pepper.
Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a jellyroll pan.
Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is cooked. Serve warm.
All-time Favorite Guacamole
Notes: Serve with tortilla chips or crisp raw vegetables.
1 ripe avocado (3/4 lb.)
1/3 cup chopped firm-ripe tomato
2 tablespoons minced shallots or onion, rinsed and drained
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
1 clove garlic, peeled and pressed or minced
2 to 3 teaspoons minced fresh jalapeño chili
Salt
1. Pit and peel avocado. Place in a bowl.
2. Add tomato, shallots, lime juice, cilantro, and garlic. With a potato masher, coarsely mash mixture. Add chili and salt to taste, and mix.
Yield: Makes about 1 1/2 cups; 4 servings
Bacon-Wrapped Scallops With Orange-Honey Sauce
1 small onion, diced
2 garlic cloves, minced
1/2 cup olive oil
1/2 teaspoon sugar
1/2 teaspoon ground red pepper
1/4 teaspoon dried oregano
2 pounds sea scallops
12 bacon slices, cut in half
Orange-Honey Sauce
Combine first 6 ingredients in a shallow dish or large zip-top plastic bag; add scallops. Cover or seal, and chill 30 minutes. Drain scallops, discarding marinade.
Place bacon on a rack in a broiler pan; broil 6 inches from heat (with electric oven door partially open) about 2 minutes or until limp. Wrap bacon around scallops, and secure with wooden picks.
Broil 10 to 15 minutes or until bacon is crisp and scallops are done, turning after 7 minutes. Serve scallops with Orange-Honey Sauce.
Yield: 2 dozen
WWW.DEBRASIGLIN.COM
Cashew Chicken Salad with Mandarin Oranges
Iceberg lettuce holds up well and doesn't wilt or get soggy, even after being tossed with the dressing.
3 tablespoons rice vinegar
1 tablespoon minced peeled fresh ginger
1 tablespoon low-sodium soy sauce
1 teaspoon sugar
2 teaspoons hoisin sauce
1/2 teaspoon salt
4 cups shredded iceberg lettuce
3 cups shredded skinless, boneless rotisserie chicken breast
1 1/2 cups fresh bean sprouts
1/2 cup chopped green onions
2 tablespoons chopped dry-roasted cashews
1 (11-ounce) can mandarin oranges in light syrup, drained
Combine first 6 ingredients, stirring well with a whisk.
Combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat.
Yield: 4 servings (serving size: about 2 cups)
|
|
|||
|
It may seem like a lot of ingredients, but you'll make this often, so keep these items on hand.
1 pound unpeeled, medium-size shrimp
1 (9-ounce) package refrigerated angel hair pasta
1/4 cup lite soy sauce
1/4 cup seasoned rice wine vinegar
2 teaspoons sesame oil
6 green onions, chopped
1 cup frozen sweet green peas, thawed
3/4 cup shredded carrots
1 (8-ounce) can sliced water chestnuts, drained
1/4 cup chopped fresh cilantro
2 tablespoons minced fresh ginger
2 garlic cloves, minced
1 teaspoon vegetable oil
2 tablespoons fresh lime juice
1/2 teaspoon freshly ground pepper
2 tablespoons chopped unsalted dry-roasted peanuts
Peel shrimp, and devein, if desired. Set shrimp aside.
Prepare pasta according to package directions, omitting salt and fat. Drain and place in a large bowl or on a platter.
Stir together soy sauce, vinegar, and sesame oil. Drizzle over pasta. Add green onions and next 4 ingredients to pasta; toss.
Sauté ginger and garlic in hot vegetable oil 1 to 2 minutes. (Do not brown.) Add shrimp, lime juice, and pepper; cook 3 to 5 minutes or just until shrimp turn pink. Add shrimp mixture to pasta mixture, and toss. Sprinkle with nuts. Serve immediately.
|
|
|||
|
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon brown sugar
1 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon chipotle seasoning (optional)
1 cup Italian dressing
6 skinned and boned chicken breast halves
4 pounds flank steak
20 (8-inch) flour tortillas, warmed
Toppings: sour cream, shredded lettuce, chopped tomato, shredded Cheddar cheese
Combine first 6 ingredients and, if desired, chipotle seasoning.
Stir together chili powder mixture and dressing. Pour half of marinade in a shallow dish or large heavy-duty zip-top plastic bag; add chicken. Cover or seal. Pour remaining marinade in a separate shallow dish or large heavy-duty zip-top plastic bag; add beef. Cover or seal; chill chicken and beef 2 hours.
Remove chicken and beef from marinade, discarding marinade.
Grill, covered with grill lid, over medium heat (300° to 350°) about 15 minutes on each side or until chicken is done and beef is at desired degree of doneness. Cut chicken and beef into strips. Serve in flour tortillas with desired toppings.
