Tag: Recipe

Recipes

Fluffy Rolls

Nicole

Rating: YYYYY

Ingredients:
1/2 cup warm milk (70° to 80°)
1/4 cup water (70° to 80°)
1 egg, lightly beaten
1 teaspoon salt
1/4 cup butter, softened
3/4 cup warm mashed potatoes (prepared with milk and butter)
1/4 cup Domino® or C&H® Granulated Pure Cane Sugar
4-1/4 cups bread flour
1-1/2 teaspoons active dry yeast
Additional butter, melted

Directions:
In a bread machine, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto lightly floured surface. Divide in half; roll each portion into a 12-in. circle. Cut each circle into 12 wedges; roll up wedges from the wide end. Place pointed side down 2 in. apart on greased baking sheets. Curve ends down to form a crescent shape. Cover and let rise for 20-25 minutes or until doubled. Bake at 400° for 10-15 minutes or until golden brown. Remove to wire racks. Brush warm rolls with melted butter.
Yield: 2 dozen.
Recipes

Bratwurst Stew

Nicole

Ingredients:

  • 2 cans (14-1/2 ounces each) chicken broth
  • 4 medium carrots, cut into 3/4-inch chunks
  • 2 celery ribs, cut into 3/4-inch chunks
  • 1 medium onion, chopped
  • 1/2 to 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon garlic powder
  • 3 cups chopped cabbage
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 5 fully cooked bratwurst links, cut into 3/4-inch slices

Directions:
  1. In a large saucepan, combine the broth, carrots, celery, onion and seasonings. 
  2. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. 
  3. Add the cabbage; cover and cook for 10 minutes. 
  4. Stir in beans and bratwurst; heat through. Yield: 10 servings.

Recipes

Marsala Wine Chicken

Nicole
This is one of my favorite recipes. It’s perfect for special occasions like Mother’s Day or your anniversary. I got the recipe from a friend from the past in Paris …Jean Marie! Thanks Jean Marie… This recipe will always make me think of you.

Ingredients:

  • 4 Boneless Chicken breast
  • 6TBS Margerine Divided
  • 1TBS Vegetable Oil
  • 3 Large Garlic Cloves
  • 1 tsp Thyme
  • 1 Can Chicken Broth
  • 1/2tsp Salt
  • 1/8tsp Pepper
  • 1/2 Cup Marsala Wine
  • 1 Large Can Mushroom pieces Drained

Directions:

  1. In a large pot boil 3 whole Large Garlic Cloves for 10mins remove from water and add to frying pan.
  2. In that same frying pan melt 2TBS of margerine then add Salt, Pepper, Thyme, and mix together, then add chicken.
  3. Cover and cook chicken for 20-30mins or until chicken is cooked through, turn as needed.
  4. After the chicken is cooked remove chicken from frying pan, and set aside DO NOT drain remaining ingredients in the pan. Add wine, and drained can of mushroom pieces to the frying pan. Reduce by half.
  5. Add chicken broth. Reduce stock to 3/4 by boiling.
  6. Remove from heat and add remaining margerine, and chicken, add a little flour if needed to thicken gravy.
  7. Cook for 5 more minutes to warm the chicken and serve the gravy over chicken or mashed potatoes.

Recipes

Cinnamon Cookies

Nicole

WARNING! If you only make one recipe of
these at a time you will be so disappointed!

Ingredients
1 cup sugar
1/2 cup butter
1 large egg
1 teaspoon vanilla
1 1/2 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
cinnamon sugar

Directions

  1. In a mixer bowl, cream together sugar and butter; beat in egg and vanilla.
  2. Combine flour, cinnamon, baking powder and salt.
  3. Add to butter mixture.
  4. Blend well.
  5. Cover and refrigerate 2 hours or till firm enough to roll into balls.
  6. Shape dough into small balls about 3/4-inch in diameter.
  7. Roll in cinnamon sugar to coat.
  8. Set cookies 1-inch apart on lightly greased cookie sheets.
  9. Bake at 350° for 10 minutes or till the edges are lightly browned.
  10. Cool slightly on pans, then remove to racks to cool completely.

Recipe can be found here

Recipes

Taco Salad Night YUMMM-O!

Nicole

Do you ever wonder what to do with left overs? You have so much left, yet who wants to eat them again? How about reinventing them? Last weekend we had Tacos and Spanish Rice. I froze the left overs and decided we could just eat what was left later, but the more I looked at it I knew we didn’t have enough to make the same thing for dinner so I thought…. How about Taco Salads.

Taco Bowls:
Spray one side of each tortilla with no-stick cooking spray. Lightly sprinkle with salt. Place oiled side of tortilla over ovenproof pan. Place smaller pan upside-down in center of tortilla; gently press custard cup and tortilla into bowl. Bake in a preheated 375 F oven until edges are golden brown (12-15 minutes).

Layer:

  • Refried Beans (8oz of bacon cooked add 1/2 onion to bacon and it’s drippings. Cook onion until tender then add canned refried beans, and a little chicken broth to thin .. Perfect!)
  • Spanish Rice
  • Taco Meat
  • Cheese
  • Lettuce
  • Tomato
  • Sour Cream