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Layered Bean Dip

September 9, 2011 By Leave a Comment

2 cup (160z) Old El Paso Refried Beans
1 can (4oz) El Paso chopped green chilies
1 envelope taco seasoning
2 ripe advocados
2 tbls. lemon juice
1 jar (16oz) taco sauce
1 1/2 cup sour cream
3 cups shredded lettuce
1 1/2 cup (6oz) shredded cheddar cheese
1 can black olive slices
Tortilla Chips

In a medium bowl, mix together
refried beans
green chilies
taco seasoning
Spread on a 12″ round serving platter,or you can use a cake pan

Blend until smooth:
advocados
lemon juice
1/2 cup taco sauce

Spread on top of bean mixture

Spread sour cream on top of advocado mixture.

Top with:
shredded lettuce
cheese
taco sauce
olive slices

Serve with tortilla chips

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Bean Salad

September 9, 2011 By Leave a Comment

1 can each drained well:

wax beans
garbonzo beans
green beans
kidney beans
1 1/2 cup celery
3/4 large red onion

Marinade:

1/2 cup salad oil
1/2 cup red wine vinegar
1 tsp. salt
1/8 tsp. pepper
2 tbls. brown sugar
1 tsp. garlic salt

Pour marinade over beans, mix lightly
Cover and refridgerate over night
Stir occasionally

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Batter Bread

September 9, 2011 By Leave a Comment

1 pkg. yeast
1 1/4 cup warm water
2 tbls. shortening
2 tbls. sugar
2 tsp. salt
2 2/3 all purpose flour

In large mixing bowl dissolve yeast in water.
Add shortening, sugar and salt, 2 cups flour.
Blend for 1/2 minute on low speed, scrap bowl constantly
Beat 2 min. scraping occasionally (by hand 300 hard strokes)
Stir in remaining flour till smooth
Scrape batter from bowl
Cover and let rise till double the size, about 30 min.
Stir batter about 25 strokes
Spread in greased loaf pan
Smooth out batter with floured hand
Cover and let rise about 45 min.

Bake at 375 for 45 min. or until hollow

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Zucchini Bread

September 9, 2011 By Leave a Comment

Beat together:
3 eggs
1 cup oil
2 cups sugar

Add 2 cups coarsely grated zucchini
1 tbsp. vanilla
3 cups flour
1 teas. salt
1 teas. baking soda
1/2 teas. baking powder
1 heaping teas. cinnamon
1 cup chopped nuts
1/2 cup raisins

Grease and flour pan

Bake at 350 for 1 hour
Sometimes bake longer- use a toothpick to check to see if done

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Pistachio Salad

September 7, 2011 By Leave a Comment

Mix:

1 can (med size) crushed pineapple with juices
1 sm. pkg. pistachio instant pudding

Fold in 1 9 oz. container Cool Whip
Top with nuts and cherries for decoration

Can be served right away

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Ambrosia Salad

September 7, 2011 By Leave a Comment

2 cans of fruit cocktail (or however many for more people)
1 bag of small colored marshmallows
1 bag of coconut
1 tub Cool Whip
1 box of Jello powder (for flavor and color)

In a large bowl combine all ingredients. Put in refridgerator to cool. Then serve.

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Olive Garden Chicken Scampi Recipe – Oh, Yeah!

August 26, 2011 By 8 Comments

This recipe is going to knock your socks off! It’s the chicken scampi recipe, and you’re going to feel like an absolute culinary superstar when you serve this dish!

The recipe looks pretty lengthy, but it’s actually quite simple. Angel hair pasta, chicken, veggies, and sauce. Not too complicated, right?

So let’s get to it. Here’s your

(You’ll want to make this first, as it will be used as one of your ingredients later.)

Heat 1 tbsp. butter in a non-stick skillet over medium heat; melt completely.
Add 2 tbsp. flour. Cook 2 minutes on medium. Stir constantly.
Slowly add 3/4 cup 2% or whole milk, stirring constantly, until a “gravy-like” consistency has been achieved.
Heat until just before boiling, stirring. Remove from heat and set aside.

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Olive Garden Chicken Scampi Ingredients…

1 cup (2 sticks) butter
2 tbsp. fresh, crushed garlic
2 tbsp. chicken stock
3/4 cup dry white wine (chablis or riesling are best)
1 cup water
1/4 cup white sauce (see recipe above)
1 tsp. crushed red pepper
2 tbsp. Italian seasoning
Black pepper, to taste

1/2 pkg. angel hair pasta, cooked and drained
2 large, boneless & skinless chicken breasts, sliced into desired size tenderloins.
1 thinly sliced green bell pepper
1 thinly sliced yellow bell pepper
1 thinly sliced red bell pepper
1/2 red onion (more, if desired), thinly sliced
Extra virgin olive oil, as needed
10 whole garlic cloves (mmmmmmmm!)

Olive Garden Chicken Scampi Directions…

In medium saucepan, melt butter over low heat.
Add garlic, Italian seasoning, and crushed red pepper. Saute for 2 minutes.
Add wine, water, and chicken stock. Stir until well combined and simmer for 30 minutes, stirring occasionally.
Add white sauce and stir until slightly thickened, about 3-5 minutes.

Drizzle olive oil into the bottom of a small sautee pan over low heat.
When oil is warm, add garlic cloves and cover with lid.
Braise garlic for 15-18 minutes on low heat. Garlic should turn out soft and golden.
Drizzle olive oil into the bottom of a large saute pan over medium heat.
When oil is hot, add chicken tenderloins, turning when 1/4 of the way cooked.
When chicken is about half-way cooked, add bell peppers and onions. Saute for 2-3 minutes.
Add angel hair pasta, sauce, and garlic cloves. Saute until sauce is heated through and chicken is completely cooked, about 3 minutes.
Enjoy!

Recipes McGee has you covered! This recipe is part of my Olive Garden Recipes series. For even more great “copycat” restaurant dishes, go to www.SecretRecipeWorld.com now! You’re going to LOVE this!

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Indian Recipes Indian cooking To start off with an accolade

August 26, 2011 By 1 Comment

Indian cooking…mere words are not sufficient to express or rather draw out the diversity and the ethnicity rendered by all Indian regional cuisines to get our Indian cooking well acknowledged in the global arena. And I consider myself absolutely privileged to be relishing on this wonderful Indian cooking menu daily…cooking, experimenting and innovating on our old traditional Indian recipes and finally concocting something, hopefully palatable…not only for me but for my family as a whole…. Primarily influenced by our old conventional traditions, religion, socio-eco-cultural aspects and availability of resources, Indian cuisine has scores of tantalizing delicacies to offer…in fact to each Indian household to suit all individual palates. Such is the greatness of our Indian cuisine and thx to all those wonderful people who have used their imagination and creativity to provide us with a variety of lip-smacking Indian
recipes for us to devour.

And here I’d like to take you all for a petite rollercoaster ride to the amazing world of Indian cuisine, with a peep into the exotic Indian dishes, in general…. A diffident yet candid attempt from my part to introduce to you the vast range of delicacies Indian cuisine offers and its’ various perspectives…. A virtual look into the mass variety of Indian cooking, both North Indian and South Indian cuisine, from a hard-core foodie but an extremely simple and average cook (yes, an honest confession indeed)…. :-) A mild attempt to parse the various tastes and aromatic cuisine styles of our country that evidently is subject to change with respect to region, culture and customs…. To be precise, this is infact a truly modest attempt to recreate the magic of “Unity in diversity” in the backdrop of Indian cuisine.

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As known, our Indian cooking has loads of recipes to offer for every single dish. And since I’d only be sketching out the dishes and a few personal favourite recipes thereof, I might not be able to provide you with the exact recipe you’d be looking for. In such an instance, if you indeed would want me to share recipes with you that have not been described, do let me know and I shall only be happy to post it consequently (and of course, they’d be authentic or at least I’d try to make them so) and share our thoughts on the same.

And at this juncture, I’d really like to thank pachakam.com and the crew behind it for having given me an opening to share my recipe experiments and experiences from my small kitchen to the world at large. And at this point, I’d also like to mention that it’s really saddening to see me as the only blogger blogging away in this massive recipe site. I’d really appreciate if more and more readers and recipe authors would come forward, pen their thoughts on their secret and
favourite recipes, and give me company, as there’s nothing worse than utter solitude in this world. It really hurts!!! :-( After all, recipes are for sharing; sharing not only food and tastes…but love and thoughts…love not only to food but also to humanity as well…. So, what better place to start sharing your love than a complete cookery site…. And of course, not before giving another full kudos to our own Indian cooking as well.

So, on that note, welcome to the world of Indian cooking and mouthwatering naadan delicacies!!!!

Indian Recipe Chef Indian Cooking

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Recipes

August 26, 2011 By 1 Comment

More Chinese Starters Ideas

There are lots of vegetarian Chinese starters you can make. What about homemade egg rolls or spring rolls with cabbage, mushrooms and bean sprouts inside or vegetarian dumplings?

Stuffed mushrooms or zucchini work well and you can use spiced rice as the filling. Chinese chicken wings are great at a buffet and you can add Chinese ingredients like water chestnuts, oriental mushrooms or bamboo shoots to any salad recipe to give it a flavour of China.

Recipe for Chinese Crepes

Cook cubes of fresh pumpkin in vegetable stock, adding other vegetables such as onion, leek, potato, carrot or turnip if you wish. If it does not appear that there is enough liquid in the recipe, review it again. Some vegetables have liquid that they will release while cooking. Other ingredients, such as meat, release juices, as well. Remember not to stuff your crockpot. An ideal amount is two-thirds full. If it is less full than that, it will take less time for the meal to cook. These tips will help you become familiar with your crockpot and its performance.

Chicken And Crockpots

Whether you feel like making barbecued chicken wings, chicken and dumplings, or chicken enchiladas, there is a crockpot recipe for it. Buy several whole chickens when the price is down. Cut them up and freeze the parts in separate bags. Your family will enjoy this delicious meal. Serve it over steamed rice or crisp Oriental noodles. There was that recipe you made a couple weeks ago that everyone loved, where is it? You dig through handwritten papers, torn out magazine pages, and tattered index cards. Stop and read a card you’re you remember now you were dying to try 6 months back. Somehow when it came to your home filing system you just never got to the kitchen. Now is the time to take action and get all those recipes organized!

Paper Recipes: As I’m sure you have found printed recipes come in many shapes and sizes. Don’t put back recipes you aren’t going to use again now that you have everything spread out. Recipes you didn’t like can just go into the recycling. If it is a recipe you still want to try I would suggest one of two options. You could admit you aren’t really going to try it and recycle it, or you can create a “recipes to try” category in your home filing system. This category is great when you are looking for something different or exciting! Then when you finally try them for the first time you can either file them into one of categories you created or recycle them!

They both allow flexibility for sizes of recipes, and give you the ability to add in pages where you need them as your collection grows and changes. They will easily stay open while you cook, and can be easily cleaned off if you spill food on your recipe.

Electronic Recipes: Keeping our recipes on computers as oppose to on paper is becoming more and more common. When starting a home filing system for your electronic recipes you have two choices. Are you going to store them on your computer or online?

Think of the daily frustration that could be eliminated by organizing getting your recipes. Take the time to organize today!

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