Beat 3 eggs for 5 mins. Add the following ingredients:
1/2 c sugar
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
1/2 tsp salt
1/2 tsp soda
3/4 C pumpkin
3/4 c flour
Mix wellSpread on a GREASED and FLOURED jelly roll pan (cookie sheet)Bake at 350 degrees for 10-15 mins. Dump out onto a towel and roll. When cool make filling unroll and spread filling, reroll and refridgerate.
Filling --
1 c powdered sugar
1 8oz pkg cream cheese
4 Tbsp butter or marg
1 tsp vanilla.
Mix well.
Tuesday, October 20, 2009
Tuesday, September 1, 2009
Thomas's Shrimp Bisque
This recipe was submitted by my good frind Dennis Thomas who is quite the cook too. Thanks Dennis for the submission. We look forward to more recipes from you. Enjoy!
1 lb Cooked Shrimp in the Shell
2 tsp Olive Oil2 Large Onions, halved and sliced
1 carrot, grated
1 stalk celery, sliced
1-2 garlic cloves, finely chopped
6 1/2 cups water
1 bay leaf
2 tsp. butter
6 tbsp. white rice
1 tbsp. tomato paste
Fresh lemon juice
salt and pepper
Alright, I like to make my own stock so this first part is for my own stock.
1. Peel the shrimp, setting aside the shells for the stock. Set the Shrimp Meat aside.
2. Heat the oil in a large saucepan, add the shrimp shells and cook over high heat stirring frequently until they brown. Reduce the heat and add 1/4 of the onions, the celery, carrot and garlic. Cook for about 5 minutes stirring frequently. Add the water and bay leaf with a pinch of salt. Bring to a boil, reduce the heat, cover and simmer for about 25 minutes.Then strain the shrimp stock.
3. Melt the butter in a large saucepan over medium heat and add the remaining onions. Cover and cook for about 5 minutes until they soften and just begin to color. Add the shrimp stock, rice and tomato paste. Bring to a boil, reduce the heat, cover and ssimmer for about 30 minutes or until the rice is very soft.
4. Allow the soup to cool slightly, then transfer into a blender or food processor and puree until smooth, if you have to work in batches you can do it. Puree the soup solids with enough cooking liquid to moisten them, then combine with the liquid.
5. Return the soup to the saucepan and place over a medium-low heat. Add the shrimp meat and a few drops of lemon juice or to taste. Simmer for 8 minutes, stirring occasionally until the soup is reheated. Serve in warm bowls and you can garnish with fresh dill or parsley.
We serve this with sourdough bread and it is great!
1 lb Cooked Shrimp in the Shell
2 tsp Olive Oil2 Large Onions, halved and sliced
1 carrot, grated
1 stalk celery, sliced
1-2 garlic cloves, finely chopped
6 1/2 cups water
1 bay leaf
2 tsp. butter
6 tbsp. white rice
1 tbsp. tomato paste
Fresh lemon juice
salt and pepper
Alright, I like to make my own stock so this first part is for my own stock.
1. Peel the shrimp, setting aside the shells for the stock. Set the Shrimp Meat aside.
2. Heat the oil in a large saucepan, add the shrimp shells and cook over high heat stirring frequently until they brown. Reduce the heat and add 1/4 of the onions, the celery, carrot and garlic. Cook for about 5 minutes stirring frequently. Add the water and bay leaf with a pinch of salt. Bring to a boil, reduce the heat, cover and simmer for about 25 minutes.Then strain the shrimp stock.
3. Melt the butter in a large saucepan over medium heat and add the remaining onions. Cover and cook for about 5 minutes until they soften and just begin to color. Add the shrimp stock, rice and tomato paste. Bring to a boil, reduce the heat, cover and ssimmer for about 30 minutes or until the rice is very soft.
4. Allow the soup to cool slightly, then transfer into a blender or food processor and puree until smooth, if you have to work in batches you can do it. Puree the soup solids with enough cooking liquid to moisten them, then combine with the liquid.
5. Return the soup to the saucepan and place over a medium-low heat. Add the shrimp meat and a few drops of lemon juice or to taste. Simmer for 8 minutes, stirring occasionally until the soup is reheated. Serve in warm bowls and you can garnish with fresh dill or parsley.
We serve this with sourdough bread and it is great!
Sunday, July 19, 2009
Ruth's 4 Bean Chile
1 Can Kidney Beans
1 Can Pinto Beans
1 Can Navy Beans
1 Can Black Beans
1 Can Corn
1 Can Stewed Tomatoes
1 Packet Chile Mix
1/2 Med Onion
1 Tsp Sugar
2/3 cloves Garlic (can sub with Garlic Powder to taste)
Salt & Pepper to taste
1 LB Ground Beef (Ground turkey can be sub as leaner alternative)
Brown Ground Beef and add Onions and Garlic and saute for 3-5 minutes.
Add all other ingredients. Stir salt and pepper to taste and simmer for 15 minutes.
Can be served with Sour Cream, Cheese and Avocados if preferred as well as Tortillas.
This recipe serves quite a bit so make sure you invite someone over to help you eat it.
1 Can Pinto Beans
1 Can Navy Beans
1 Can Black Beans
1 Can Corn
1 Can Stewed Tomatoes
1 Packet Chile Mix
1/2 Med Onion
1 Tsp Sugar
2/3 cloves Garlic (can sub with Garlic Powder to taste)
Salt & Pepper to taste
1 LB Ground Beef (Ground turkey can be sub as leaner alternative)
Brown Ground Beef and add Onions and Garlic and saute for 3-5 minutes.
Add all other ingredients. Stir salt and pepper to taste and simmer for 15 minutes.
Can be served with Sour Cream, Cheese and Avocados if preferred as well as Tortillas.
This recipe serves quite a bit so make sure you invite someone over to help you eat it.
Wednesday, June 17, 2009
Easy Empanadas
This is a great recipe that is fast to make and surprisingly filling. When I make this it usually makes abt. 16 med size empanadas. If you want large ones you can use two biscuits together but keep in mind you will need to extend cooking time. Usually I only use half the meat mixture and freeze the remaining mixture for next time I want to make these. All you would need to do at that point would be to pop it in the microwave and defrost mix and follow remaining recipe.
Meat filling
1lb ground beef
1/2 med onion
1/2 green bell pepper
1/4 cup black olives
1/4 cup ketchup
4 cloves garlic
salt and pepper to taste
1 cup Cheddar Cheese
2 cans of 8 ct biscuits
Sour Cream
Salsa
Brown ground beef and add remaining meat filling items. Simmer 5minutes add cheese and remove from heat. Press out and flatten biscuits. Add spoon full of filling of mixture. Fold over and press shut. Poke holes in top of empanada with fork and put on sprayed nonstick cookie sheet. Cook on 375 degrees for 13-17 minutes. Remove from oven and let cool for 5 minutes. Once cooled top with favorite toppings.
Wednesday, May 13, 2009
Old El Paso Creamy Chicken & Chile Enchilada -with revsions
Ingredients:
1 to 2 lbs boneless chicken breasts (cut into bite-size)
2 cans (10 oz) Old El Passo Green Chile Enchilada sauce
1 lrg can cream of chicken soup
1 cans black beans
1 can corn
1 large onion (chopped, diced)
4 garlic cloves (diced)
8 oz cream cheese (cut in cubes)
Salt & pepper -to taste
1 can green chiles (4.5 oz)
Lrg package soft flour tortillas
2 c cheese
Lightly brown tortillas (they should not be stiff) and set aside.
Cook bite-sized chicken in skillet with diced onion and garlic. Add salt and pepper. Set aside.
In a large pot, add enchilada sauce, cream of chicken, black beans and corn, green chilies and cream cheese. Salt and pepper to taste. Heat until boil.
Pour 1/2 the mix in a bowl. Add chicken mix to pot. stir.
Enchilada preparation:
Heat oven to 400 degrees
In a large casserole dish, lay a tortilla.
Spread chicken mix down the center of the tortilla with a spoon. Roll Tortilla
Top with cheese. Roll tortilla burrito-style.
Top with cheese. Place dish in oven until cheese has melted.
1 to 2 lbs boneless chicken breasts (cut into bite-size)
2 cans (10 oz) Old El Passo Green Chile Enchilada sauce
1 lrg can cream of chicken soup
1 cans black beans
1 can corn
1 large onion (chopped, diced)
4 garlic cloves (diced)
8 oz cream cheese (cut in cubes)
Salt & pepper -to taste
1 can green chiles (4.5 oz)
Lrg package soft flour tortillas
2 c cheese
Lightly brown tortillas (they should not be stiff) and set aside.
Cook bite-sized chicken in skillet with diced onion and garlic. Add salt and pepper. Set aside.
In a large pot, add enchilada sauce, cream of chicken, black beans and corn, green chilies and cream cheese. Salt and pepper to taste. Heat until boil.
Pour 1/2 the mix in a bowl. Add chicken mix to pot. stir.
Enchilada preparation:
Heat oven to 400 degrees
In a large casserole dish, lay a tortilla.
Spread chicken mix down the center of the tortilla with a spoon. Roll Tortilla
Top with cheese. Roll tortilla burrito-style.
Top with cheese. Place dish in oven until cheese has melted.
Quick and Easy Baked Mostaccioli/Ziti
This is a quick and simple recipe that my family loves and is fast to put together
1pkg of Sweet Italian Sausage (1-2 lbs)
1 Bottle of Spaghetti Sauce (my preference at the moment is the Ragu Mushroom and Green Pepper)
3-4 cloves of Garlic
1/2 Medium Onion
2-3 c. Shredded Mozzarella Cheese.
Salt and Pepper to taste
1 Box of Penn Noodles.
Brown Italian Sausage and put to the side. Saute Onions and Garlic in same pan on high until onions are translucent. Add back the Italian Sausage as well as the Spaghetti Sauce. Simmer on low for 10 minutes.
In the mean time boil noodles as per box instructions. If you started boiling water they should be complete about the same time as the sauce.
Drain noodles and pour sauce over them. Once completely mixed pour into large casserole dish.
Sprinkle Cheese on top of dish and put into oven for 20 minutes @ 400 degrees to melt and brown cheese. (put in less time if you do not like cheese browned.)
This recipe can serve 8-10 people and is a quick and simple dinner if you are in a hurry. This is a great dish that can be prepped ahead of time and just put into the oven to heat up when ready.
Total cook time is abt. 40 minutes.
1pkg of Sweet Italian Sausage (1-2 lbs)
1 Bottle of Spaghetti Sauce (my preference at the moment is the Ragu Mushroom and Green Pepper)
3-4 cloves of Garlic
1/2 Medium Onion
2-3 c. Shredded Mozzarella Cheese.
Salt and Pepper to taste
1 Box of Penn Noodles.
Brown Italian Sausage and put to the side. Saute Onions and Garlic in same pan on high until onions are translucent. Add back the Italian Sausage as well as the Spaghetti Sauce. Simmer on low for 10 minutes.
In the mean time boil noodles as per box instructions. If you started boiling water they should be complete about the same time as the sauce.
Drain noodles and pour sauce over them. Once completely mixed pour into large casserole dish.
Sprinkle Cheese on top of dish and put into oven for 20 minutes @ 400 degrees to melt and brown cheese. (put in less time if you do not like cheese browned.)
This recipe can serve 8-10 people and is a quick and simple dinner if you are in a hurry. This is a great dish that can be prepped ahead of time and just put into the oven to heat up when ready.
Total cook time is abt. 40 minutes.
Tuesday, May 12, 2009
Cowboy Cookies
Ingredients
2 c. Butter (4 cubes)
2 1/4 c. Brown Sugar
2 c. White Sugar
4 Eggs
2 tsp vanilla
2 tsp salt
Cream till light and fluffy then add:
5 c. Flour
2 1/4 tsp Baking Soda
1 1/8 tsp Baking Powder
Mix well and add:
5 c. Quick Oats
2 c. Coconut
2 c. Chocolate Chips
1 1/2 c. Nuts
Bake at 350 for abt. 15 minutes.
My family likes the cookies bigger so we cook them for about 18-20 minutes.
2 c. Butter (4 cubes)
2 1/4 c. Brown Sugar
2 c. White Sugar
4 Eggs
2 tsp vanilla
2 tsp salt
Cream till light and fluffy then add:
5 c. Flour
2 1/4 tsp Baking Soda
1 1/8 tsp Baking Powder
Mix well and add:
5 c. Quick Oats
2 c. Coconut
2 c. Chocolate Chips
1 1/2 c. Nuts
Bake at 350 for abt. 15 minutes.
My family likes the cookies bigger so we cook them for about 18-20 minutes.
No Bake Cookies
Ingredients
2 c. Sugar
1/2c. Butter (1cube)
1/2c Milk
1 tsp Salt
3 tbs Cocoa
1 tsp vanilla
3 c. quick oats
Combine first five ingredients in a large sauce pan. Bring to full boil and boil for two minutes. Remove from heat. Add vanilla and oats. Drop by spoonful on waxed paper or baking sheet. Cool.
Var... 1/2 c. Coconut or nuts may be added
Makes abt. 36 cookies depending on size of spoon drops
2 c. Sugar
1/2c. Butter (1cube)
1/2c Milk
1 tsp Salt
3 tbs Cocoa
1 tsp vanilla
3 c. quick oats
Combine first five ingredients in a large sauce pan. Bring to full boil and boil for two minutes. Remove from heat. Add vanilla and oats. Drop by spoonful on waxed paper or baking sheet. Cool.
Var... 1/2 c. Coconut or nuts may be added
Makes abt. 36 cookies depending on size of spoon drops
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