I have a really good recipe for Alfredo sauce pass onto to me by a good friend.
6 tbs butter
6 tbs flour
3 c milk, warmed
7 oz shredded mozzarella
1/2 c shredded parmesan or romano cheese
Melt butter. Then slowly add flour to butter stirring constantly. While doing that heat the 3 cups of milk in the microwave until hot - about 3 minutes. Then slowly add little bits of the milk to the flour/butter mixture and mix well. Then slowly add cheese and stir constantly. Add garlic powder, salt and pepper to taste. This is very good with shrimp and chicken.
I have made this Alfredo sauce several times for squadron lunches. However the above recipe is pretty time consuming. I found this other recipe that is pretty yummy as well but less time consuming.
1 pint of heavy cream
1/2 c butter
1 1/2 c shredded parmesan cheese
Mix all three ingredients and bring almost to a boil stirring constantly in order to blend the cheese. Then turn on low or place in a crock pot.
Friday, 18 December 2009
Wednesday, 16 December 2009
Russian Tea
A must in the Wright family household for Christmas!
12 oz can of frozen orange juice ( I use no pulp)
6 oz can of frozen lemonade
small can of pineapple juice
2 family size tea bags or 4 regular size bags
water ( as much or as little as you like)
handful of cloves
1 cinnamon stick
1 to 1 1/4 c sugar
Brew your tea bag with the cloves and cinnamon in a pot. In another large pot, mix and heat frozen OJ and lemonade and pineapple juice. Add brewed tea to the large pot without the cloves and cinnamon stick. Add sugar and water. This part is trial and error really. You can add lots of water to weaken it or vice versa. And you can little or a lot of sugar depending on how sweet you would like it. Simmer and serve hot. Can be served in a crock pot. Refrigerate leftovers. Makes a lot!
12 oz can of frozen orange juice ( I use no pulp)
6 oz can of frozen lemonade
small can of pineapple juice
2 family size tea bags or 4 regular size bags
water ( as much or as little as you like)
handful of cloves
1 cinnamon stick
1 to 1 1/4 c sugar
Brew your tea bag with the cloves and cinnamon in a pot. In another large pot, mix and heat frozen OJ and lemonade and pineapple juice. Add brewed tea to the large pot without the cloves and cinnamon stick. Add sugar and water. This part is trial and error really. You can add lots of water to weaken it or vice versa. And you can little or a lot of sugar depending on how sweet you would like it. Simmer and serve hot. Can be served in a crock pot. Refrigerate leftovers. Makes a lot!
Friday, 27 November 2009
Leftover Turkey???
Turkey Tetrazzini
left over turkey
1 can cream of mushroom
1/3 box of spaghetti noodles, cooked and drained
1 small can of mushroom pieces, drained
1 small bell pepper, cut up
1 stick celery, cut up (if so desired)
2 tbs butter
1/4 c to 1/3 c of chicken broth
shredded cheddar cheese
Cook mushroom, pepper and celery in butter until soft.
Place noodles on the bottom of the pan, top with turkey, mushroom, pepper and celery.
Mix soup with broth and then pour on top of casserole. Top with a generous amount of cheese.
Cover and cook on 375 for about 20-25 minutes. Remove cover and cook for another 10 minutes.
OR
Turkey Pot Pie
1 red box of Pillsbury pie crust
left over turkey
1 can of VegAll
1 can of cream of mushroom
1/2 of soup can of milk
salt and pepper to taste
Unroll one pie crust. Place in dish and cook at 400 for 10 minutes.
In a bowl mix the rest of the ingredients. Place on the pie crust. Top with remaining crust. Either put slits in the top crust or use cut outs to place a design in the crust.
Bake at 400 for 20-30 minutes.
left over turkey
1 can cream of mushroom
1/3 box of spaghetti noodles, cooked and drained
1 small can of mushroom pieces, drained
1 small bell pepper, cut up
1 stick celery, cut up (if so desired)
2 tbs butter
1/4 c to 1/3 c of chicken broth
shredded cheddar cheese
Cook mushroom, pepper and celery in butter until soft.
Place noodles on the bottom of the pan, top with turkey, mushroom, pepper and celery.
Mix soup with broth and then pour on top of casserole. Top with a generous amount of cheese.
Cover and cook on 375 for about 20-25 minutes. Remove cover and cook for another 10 minutes.
OR
Turkey Pot Pie
1 red box of Pillsbury pie crust
left over turkey
1 can of VegAll
1 can of cream of mushroom
1/2 of soup can of milk
salt and pepper to taste
Unroll one pie crust. Place in dish and cook at 400 for 10 minutes.
In a bowl mix the rest of the ingredients. Place on the pie crust. Top with remaining crust. Either put slits in the top crust or use cut outs to place a design in the crust.
Bake at 400 for 20-30 minutes.
Wednesday, 25 November 2009
Pumpkin Mousse Pie
This is an alternative to the traditional baked pumpkin pie. I love pumpkin pie but I can never get as good as my grandma's. (Who would have ever thought?) This recipe is a no bake recipe and I think it is pretty tasty!
1 pie shell
1 can pumpkin
2 c thawed cool whip
1 tsp Pumpkin Pie Spice
1 package (3.4 oz) cheesecake instant pudding and pie filling
Mix all ingredients together and place into the pie shell. Refrigerate until ready to serve. Serve with extra cool whip on top if desired.
1 pie shell
1 can pumpkin
2 c thawed cool whip
1 tsp Pumpkin Pie Spice
1 package (3.4 oz) cheesecake instant pudding and pie filling
Mix all ingredients together and place into the pie shell. Refrigerate until ready to serve. Serve with extra cool whip on top if desired.
Tuesday, 17 November 2009
Chicken and Wild Rice Soup for the crockpot
3 c chicken broth
3 boneless skinless chicken breasts cubed
1 box of long grain wild rice with seasoning
1/2 tsp salt
1 tsp pepper
1/2 c all purpose flour
1 stick of butter
2 cups of heavy cream
1 small can of sliced carrots, drained
1/2 tsp garlic powder
Cook box of long grain wild rice according to package.
In the crock pot, add broth and butter. Turn on high until butter has melted. Then add flour keep on high and mix well until flour is blended in. Then turn on low and add the rest of the ingredients. Cook for 4 or more hours. You can add more broth or less cream to make it thinner. You can also add a celery but I am not a fan so I omitted.
3 boneless skinless chicken breasts cubed
1 box of long grain wild rice with seasoning
1/2 tsp salt
1 tsp pepper
1/2 c all purpose flour
1 stick of butter
2 cups of heavy cream
1 small can of sliced carrots, drained
1/2 tsp garlic powder
Cook box of long grain wild rice according to package.
In the crock pot, add broth and butter. Turn on high until butter has melted. Then add flour keep on high and mix well until flour is blended in. Then turn on low and add the rest of the ingredients. Cook for 4 or more hours. You can add more broth or less cream to make it thinner. You can also add a celery but I am not a fan so I omitted.
Monday, 16 November 2009
Easy Chicken Cordon Blue
1 Pillsbury roll out pie crust
4 - 8 boneless, skinless chicken tenderloins
4-8 slices of deli ham
4 slices of swiss cheese
1 can of cream of chicken soup
Unroll pie crust and use a rolling pin to thin it out. Cut the crust into 4 sections. Taking one section at a time, thin out more with a rolling pin. Then lay one piece of ham, then cheese then 1 or 2 chicken tenders on the crust. Then fold the remaining dough over to cover it all up. If you use 2 pieces of chicken it might not completely cover, but that is okay. Continue with the other three. Then lay in a pan lightly sprayed. Spoon 1 can of cream of chicken on top. Bake on 375 for about 30 minutes.
* if you do not put the cheese in the middle then the dough will be doughy in particular areas. So help the dough cook all the way through put the cheese in the middle.
4 - 8 boneless, skinless chicken tenderloins
4-8 slices of deli ham
4 slices of swiss cheese
1 can of cream of chicken soup
Unroll pie crust and use a rolling pin to thin it out. Cut the crust into 4 sections. Taking one section at a time, thin out more with a rolling pin. Then lay one piece of ham, then cheese then 1 or 2 chicken tenders on the crust. Then fold the remaining dough over to cover it all up. If you use 2 pieces of chicken it might not completely cover, but that is okay. Continue with the other three. Then lay in a pan lightly sprayed. Spoon 1 can of cream of chicken on top. Bake on 375 for about 30 minutes.
* if you do not put the cheese in the middle then the dough will be doughy in particular areas. So help the dough cook all the way through put the cheese in the middle.
Monday, 9 November 2009
Pumpkin Chocolate Chip Bread
3 cups sugar
1 (15 ounce) can pumpkin
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
3/4 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 bag of miniature semisweet chocolate chips
1. Preheat oven to 350 degrees F.
2. Grease and flour 2 loaf pans or 2 muffin pans.
3. In a bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth.
4. Blend in flour, cinnamon, nutmeg, baking soda, and salt.
5. Gently mix in chocolate chips
6. Fill pans or muffin cups 2/3 fulls.
7. Bake for 20-40 minutes (depending on what pan you use) or until an inserted knife comes out clean.
8. Cool on wire racks before removing from pans.
1 (15 ounce) can pumpkin
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
3/4 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 bag of miniature semisweet chocolate chips
1. Preheat oven to 350 degrees F.
2. Grease and flour 2 loaf pans or 2 muffin pans.
3. In a bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth.
4. Blend in flour, cinnamon, nutmeg, baking soda, and salt.
5. Gently mix in chocolate chips
6. Fill pans or muffin cups 2/3 fulls.
7. Bake for 20-40 minutes (depending on what pan you use) or until an inserted knife comes out clean.
8. Cool on wire racks before removing from pans.
Sunday, 8 November 2009
Chicken, Mushroom, Asparagus Pasta
1/2 lb of thin spaghetti noodles
2 lb cubed chicken
1/2 c mushroom slices
1 bundle of asparagus, cut into pieces
1/4 c chicken broth
1/2 c parmesan cheese, shredded
1/2 tsp red pepper flakes
garlic powdered, salt and pepper to taste
1-2 tbs olive oil
1. Cook noodles according to package. Drain.
2. Heat 1 tbs olive oil, cook chicken flavored with salt, pepper and garlic powder. Remove when done.
3. Heat olive oil and add asparagus. Season with salt and pepper. Cook for about 5 minutes.
4. Add mushrooms and red pepper flakes and cook for another 3-5 minutes.
5. Add broth. Cook for another 5 minutes.
6. Add chicken and noodles. Stir to mix well.
7. Add parmesan cheese and mix well again. Then add more parmesan cheese when you serve it.
*** The amount of time you cook this dinner depends on how crisp you want the asparagus. For crispier asparagus cook with less time.
2 lb cubed chicken
1/2 c mushroom slices
1 bundle of asparagus, cut into pieces
1/4 c chicken broth
1/2 c parmesan cheese, shredded
1/2 tsp red pepper flakes
garlic powdered, salt and pepper to taste
1-2 tbs olive oil
1. Cook noodles according to package. Drain.
2. Heat 1 tbs olive oil, cook chicken flavored with salt, pepper and garlic powder. Remove when done.
3. Heat olive oil and add asparagus. Season with salt and pepper. Cook for about 5 minutes.
4. Add mushrooms and red pepper flakes and cook for another 3-5 minutes.
5. Add broth. Cook for another 5 minutes.
6. Add chicken and noodles. Stir to mix well.
7. Add parmesan cheese and mix well again. Then add more parmesan cheese when you serve it.
*** The amount of time you cook this dinner depends on how crisp you want the asparagus. For crispier asparagus cook with less time.
Saturday, 7 November 2009
Pumpkin Soup
1 c onion, chopped
1/8 c butter, melted
2 (14.5 oz) can chicken broth
1 can of pumpkin
1/8 c brown sugar
1/2 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp pepper
several pinches of cayenne pepper (add as much or as little as you like)
1 c heavy whipping cream
Saute onion in butter in medium saucepan until tender.
Add 1 can chicken broth, stir. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Transfer to a blender or processor. Blend/process until smooth. Return to pan.
Add remaining broth, pumpkin, brown sugar, salt, cinnamon, ginger, pepper and cayenne pepper; stir well. Bring to a boil; cover. reduce heat and simmer 10 minutes stirring occassionally.
Stir in whipping cream and heat through. Do not boil.
1/8 c butter, melted
2 (14.5 oz) can chicken broth
1 can of pumpkin
1/8 c brown sugar
1/2 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp pepper
several pinches of cayenne pepper (add as much or as little as you like)
1 c heavy whipping cream
Saute onion in butter in medium saucepan until tender.
Add 1 can chicken broth, stir. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Transfer to a blender or processor. Blend/process until smooth. Return to pan.
Add remaining broth, pumpkin, brown sugar, salt, cinnamon, ginger, pepper and cayenne pepper; stir well. Bring to a boil; cover. reduce heat and simmer 10 minutes stirring occassionally.
Stir in whipping cream and heat through. Do not boil.
Wednesday, 4 November 2009
Potato and Leek Soup
I really like soups...especially really creamy and hearty soups. I found this one on Allrecipes and it is fabo!! I cut it in half for the 4 of us (b/c my girls aren't too much on soups quite yet). The recipes as is below makes 8 servings.
1 c butter
2 leeks, thinly sliced
salt and pepper to taste
4 cups chicken broth
1 tbsp cornstarch
4 cups Yukon Gold potatoes, peeled and diced
2 cups heavy cream
1. In large pot, melt butter over medium heat. Cook leeks in butter adding salt and pepper to taste, stirring frequently, for about 15 minutes.
2. Stir cornstarch into broth in a separate bowl. Then add to pot.
3. Add potatoes and bring to a boil. Season with salt and pepper (I only added a little more pepper).
4. Pour in cream, reduce heat and simmer at least 30 minutes or until potatoes are tender.
Serioulsy, the recipe was super easy to make and OH SO GOOD!!! We ate it with some fresh sundried tomato bread!! Hope you enjoy it too.
1 c butter
2 leeks, thinly sliced
salt and pepper to taste
4 cups chicken broth
1 tbsp cornstarch
4 cups Yukon Gold potatoes, peeled and diced
2 cups heavy cream
1. In large pot, melt butter over medium heat. Cook leeks in butter adding salt and pepper to taste, stirring frequently, for about 15 minutes.
2. Stir cornstarch into broth in a separate bowl. Then add to pot.
3. Add potatoes and bring to a boil. Season with salt and pepper (I only added a little more pepper).
4. Pour in cream, reduce heat and simmer at least 30 minutes or until potatoes are tender.
Serioulsy, the recipe was super easy to make and OH SO GOOD!!! We ate it with some fresh sundried tomato bread!! Hope you enjoy it too.
Mexican Lasagna
So I made this tonight. I thought it was super and apparently Cara did too since she ate 3 helpings.
1 lb beef
1/2 onion, chopped
4 oz can chopped green chilis
8 oz can tomato sauce
15 oz can refried beans
1 package taco seasoning mix
6 flour tortillas
lots of shredded cheddar cheese
Preheat oven to 350. Brown beef with onion and drain, if necessary. Add chilis, tomato sauce, beans and seasoning and mix well. Spray a 13x9 pan. Lay down 2 tortillas. Spread some meat mixture on top. Top with a few handfuls of cheese. Lay down 2 more torillas, then meat and cheese. Repeat one more time. End with loads (British word for you) of cheese on top. Cook for 30 minutes uncovered. You can top with lettuce, picante sauce, sour cream if you want but I thought it was great just like this.
1 lb beef
1/2 onion, chopped
4 oz can chopped green chilis
8 oz can tomato sauce
15 oz can refried beans
1 package taco seasoning mix
6 flour tortillas
lots of shredded cheddar cheese
Preheat oven to 350. Brown beef with onion and drain, if necessary. Add chilis, tomato sauce, beans and seasoning and mix well. Spray a 13x9 pan. Lay down 2 tortillas. Spread some meat mixture on top. Top with a few handfuls of cheese. Lay down 2 more torillas, then meat and cheese. Repeat one more time. End with loads (British word for you) of cheese on top. Cook for 30 minutes uncovered. You can top with lettuce, picante sauce, sour cream if you want but I thought it was great just like this.
New Blog
So I love to cook (hate to clean the dishes) but I love to cook. I don't cook as many exciting things as I would like to try due to some picky eaters, but I do like to try new things. I decided to start this blog because I love to read new recipes but really like ones that have been tried and tested by others. So I hope by sharing some of my recipes with you that you will expand your cookbook! Hope you enjoy the blog!
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