Crispy Rosemary Chicken and Fries

From: All Recipes

****One of our favorites. We like to make home-made ranch to use as a dip for this dish. Great with french bread toasted with melted Parmesan cheese on top!

Prep Time:
15 Min
Cook Time:
1 Hr
Ready In:
1 Hr 15 Min

Ingredients

* 8 chicken thighs ( I used 3-4 boneless, skinless breasts)
* 6 small red potatoes, quartered
* 1/2 cup extra-virgin olive oil, or as needed
* 1 tablespoon chopped fresh rosemary
* 1 1/2 teaspoons chopped fresh oregano
* 1 1/2 teaspoons garlic powder
* salt and pepper to taste

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
3. Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.

BBQ Chicken Pizza

From: All Recipes

First off. This is a recipe that if I was looking for one I would pass on by and never look back, BUT I noticed this had a FIVE star rating on all recipes so I took a second look. After reading the comments and how amazing it was I had to try it and I happened to have all the ingredients that day. We really like it!!

Ingredients

* 1 (12 inch) pre-baked pizza crust (I just made some fresh pizza crust)
* 1/2 cup barbecue sauce (I used Sweet Baby Ray's)
* 1/2 cup diced grilled chicken (I Used boiled chicken that I had previously cooked and shredded that was in the freezer)
* 1/4 cup chopped red bell pepper
* 1/4 cup chopped green bell pepper
* 1/4 cup chopped red onion (I didn't do this, but would be really good)
* 1 cup shredded Monterey Jack cheese
I also added some sliced olives(optional)
Directions

1. Preheat oven to 425 degrees F
2. Place pizza crust on cookie sheet. Spread with barbecue sauce. Scatter chicken over top. Sprinkle evenly with red pepper, green pepper and onion. Cover with cheese.
3. Bake in preheated oven for 15 to 17 minutes, or until cheese is melted.

WHITE CHICKEN CHILI

From: Lesa

LOVE THIS (FIVE STAR)

6 cans undrained Great Northern Beans
1 1/2 tsp. garlic
2 tsp cumin
1 1/2 tsp. oregano
1/4 tsp. cayenne pepper
1/2 tsp. white pepper
4 c. diced chicken (cooked)
2 cans fat free chicken broth
2 chopped onions
2 cans chopped green chilis
24 oz. sour cream
salt to taste

Combine and simmer then add sour cream last.

Easy and Perfect Roast every time

Roast

Lipton soup dry packet (I always get one with onion flavor like golden onion, ect)
1 cup water.

Dissolve packet of soup in water and pour over the roast in pan. Tent pan with tin foil then add lid.

Cook 250 for 6 hours, or 275 for 5-6 hours.

use the dripping to make really good gravy for mashed potatoes.

Roast Beef sauce

Roast

Mix the following and pour on top of Roast in pan. Then tent roast in tin foil to keep juices in and cover with lid.

8 oz ketchup
1 1/2 cup water
1/3 cup brown sugar
1 med onion (diced)
1 tsp celery salt
1 tsp tabasco
1/2 tsp garlic salt
1 tsp chili powder

Bake 250 for 6 hours, or 275 for 5-6 hours.

This makes it have a sweet flavor. Great with garlic mashed potatoes. This sauce doesn't make good gravy.

Ham Sauce

1/2 cup brown sugar
1 tsp dry mustard
3 Tbsp orange juice

Cook Ham 300 degrees for 2 hours. Baste with sauce at 1 hour.

Chicken and Rice Bake

From: Mom

**wash and set aside 4-6 chicken breasts (enough to fill pan)

Mix:
2 cans cream of chicken (1-celery, 1-chicken)
2 3/4 cups milk or water (depends on how creamy you want it.)

Heat until smooth.

Add 3/4 cup rice

Pour: 1/2 soup mixture in pan, lay chicken in pan, then cover with the rest.

Cover in tin foil and cook 275 for 2 1/2 hours

Taco Salad

1 lb Hamburger
1 can Kidney Beans
1/2 packet Taco Seasoning

Cook hamburger with taco seasoning, drain off grease. Add kidney beans. Cook until warm through.

To make: layer Shredded lettuce, hamburger, grated cheese, fritos, salsa, homemade ranch.
.

Oven-Fried Chicken

(this surprisingly comes out really crispy)

1 tbsp margarine or butter
2/3 Cup Bisquick
1 ½ tsp Paprika
1 ¼ tsp salt
3 to 3 ½ pound cut up chicken

1. Heat oven to 425. Melt butter in rectangular baking dish or pan, 13x9, in oven
2. Mix Bisquick, paprika, salt & pepper. Coat chicken with bisqick (I wash the chicken and leave it a little moist before dipping so it sticks better). Place chicken on hot baking dish of butter.
3. Bake uncovered for 35 min; turn chicken. Bake about 15 min longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
We like to dip it in Wingers amazing sauce and ranch or you could use favorite BBQ sauce.

Roasted Garlic Beef and Vegetable Stir-Fry

Benjamin found this recipe on the McCormick website a few years ago and it is still on our menu as a favorite. We love it and hopefully you will also!

Roasted Garlic Beef and Vegetable Stir-Fry


Simplify a beef stir-fry with McCormick® Roasted Garlic & Bell Pepper Seasoning Blend.
Prep Time: 15 minutes
Cook Time: 10 minutes
Makes 6 (1-cup) servings.


Ingredients:
2 teaspoons cornstarch
1 cup water
2 tablespoons soy sauce
1 tablespoon McCormick® Roasted Garlic & Bell Pepper Seasoning Blend
1/2 teaspoon McCormick® Ground Ginger
1 tablespoon oil
1 1/2 pounds boneless sirloin steak, cut in 1/4-inch strips
3 cups assorted vegetables such as broccoli florets, red bell pepper strips and snow peas


Directions:
1. Mix cornstarch, water, soy sauce, Seasoning Blend and ginger in small bowl until smooth; set aside.
2. Heat oil in large nonstick skillet on medium-high heat. Add beef; cook and stir 5 minutes or until no longer pink. Remove beef from skillet. Add vegetables; cook and stir 3 minutes. Return beef to skillet.

3. Restir soy sauce mixture. Stir into skillet. Stirring constantly, bring to boil on medium heat and boil 1 minute. Serve over cooked rice, if desired.

Pasta e Fagioli

From: Anna M via Olive Garden

1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon salt
1 teaspoon oregano
1 teaspoon basil
½ teaspoon pepper
½ teaspoon thyme
½ pound (1/2 pkg.) ditali pasta

1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
2. 2. Add onion, carrot, celery and garlic and sauté for 10 minutes.
3. 3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into simmer time, cook the pasta in 1 ½ to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.
Serves 8

Chicken Salad

2-cups chicken (cooked, cooled and cubed)
1-cup seedless green grapes (cut in half)
2-cups chopped celery
1-cup pineapple tidbits (drained)
1-large red apple, diced
2-tablespoons of lemon juice (pour over apples immediately)
3-tablespoons, shredded onion
1-cup mayonnaise (I use 1/2-mayonnaise and 1/2-salad dressing)
1/2-teaspoon salt

Mix together just before serving. Add 1/2-cup chopped cashews or walnuts. Serve in Pita bread or our favorite is in Geraldine Rolls!

Barbecued Spare Ribs

*** I use this same recipe for BBQ Chicken, but instead of tomato soup I use Ketchup so it is thicker to brush on chicken on grill. or you can cook chicken(don't need to flour chicken) in the oven using the same recipe, but only cook about 40 min at 425.

4 good size boneless country style ribs
1 can tomato soup
1/2 teaspoon chili powder
1/2 cup brown sugar
1 clove garlic
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon dry mustard
1/4 cup vinegar

Brown floured country style ribs in bacon drippings or Crisco oil in a frying pan. Remove ribs and put them in a roasting pan. Mix the remaining ingredients in a bowl and then pour over the browned ribs. Bake covered at 325 for 1 1/2 hours. Remove lid and bake an additional 30 minutes.

7-up Dutch Oven Chicken

From: Anna M

½ lb. bacon
8 boneless chicken breast or thighs, browned
½-1 cube of margarine
1 c. water
½ can 7-up
2-3 carrots (Cut in 4-inch lengths)
6 potatoes (cut in chunks)
3 onions (cut in chunks)

Dice and fry bacon in 14 inch Dutch oven and set aside leaving grease in. Coat chicken in flour and brown in bacon grease. (Add oil if necessary)) Add bacon with Chicken. Season liberally with Laury Seasoning salt, garlic powder, and pepper. Put vegetables in with chicken. Add margarine, water, and 7-up. Cover and cook over coals for 45 minutes to 1 hour.

Mongolian Beef

We like this recipe for both beef and chicken. The chicken is a little quicker since I skip the cornstarch step since it does not need to be tenderized like the beef.

Ingredients:
2 t vegetable oil•
1 T garlic,• chopped
1/2 C soy sauce•
1/2 C water•
3/4 C dark brown sugar•
1• C vegetable oil
1 lb flank steak•
1/4 C cornstarch•
2 large green• onions, sliced

Instructions:
1. Heat 2 teaspoons of vegetable oil in saucepan over medium-low heat.
2. Add garlic, then quickly add the soy sauce and water.
3. Dissolve the brown sugar in the sauce, then raise the heat to medium; boil for 2-3 minutes or until the sauce thickens.
4. Remove sauce from heat.
5. Slice the steak against the grain into 1/4-inch slices, then cut into bite size pieces. (Tilt the blade to a 45° angle to get a wider cut.)
6. Dip the steak into cornstarch; set aside for 10 minutes.
7. Heat oil over medium heat in a wok or skillet. (Make sure the meat can be mostly covered with oil.)
8. Add the beef to the oil and sauté for two minutes or until the meat just begins to darken on the edges. (The meat does not need to be cooked through—just evenly.)
9. Use a slotted spoon to remove the meat; empty the oil from the skillet.
10. Put the meat back in the skillet; cook for a minute.
11. Add the sauce; cook for one minute while stirring, then add the green onions.
12. Cook for one minute, then remove the beef and onions to a serving plate; leave excess sauce in pan
Serve over white rice.

Golden Harvest Soup

From: Melanie Cruz


6 cups chopped Potatoes
1 cup chopped celery
1 1/2 cups chopped carrots
1/2 cup chopped onion
2 tsp. parsley flakes
1 tsp. salt
dash of pepper
2 chicken bouillon cubes
2 cups water

Simmer this until tender. Don't drain the water.

In a saucepan blend 3 cups of milk and 4 T. flour. Stir over heat until you bring it to a boiling point. Add 1/2 to 1 lb Velveeta cheese and stir till cheese is melted. Add sauce to the vegetables and serve.

Makes a big pot.

Foil-Pack Chicken Fajita Dinner

From: Kraft Recipe

Prep Time:
10 min
Total Time:
45 min
Makes:
4 servings, one packet each

What You Need

***we like to eat these with flour tortillas- fajita style***

1-1/2 cups instant white rice, uncooked
1-1/2 cups hot water
1 Tbsp. Taco Seasoning Mix
4 small boneless skinless chicken breast halves (1 lb.)
1 each: green and red pepper, cut into strips
1/2 cup Thick 'N Chunky Salsa
1/2 cup KRAFT Mexican Style Shredded Taco Cheese
Make It

HEAT oven to 400ºF. Fold up all sides of each of four 18x12-inch sheets of heavy-duty foil to form 1-inch rim; spray foil with cooking spray. Combine rice, water and taco seasoning; spoon evenly onto centers of foil. Top evenly with remaining ingredients.
BRING up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.
BAKE 30 to 35 min. or until chicken is cooked through (165ºF). Let stand 5 min. Cut slits in foil to release steam before opening packets.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips

Make Ahead
Prepare these foil packets in the morning and refrigerate. At meal time, pop them in the oven and bake as directed.
Substitute
No heavy-duty foil on hand? Just use double-layer sheets of regular foil instead.
Serving Suggestion
Top off each portion with 1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream just before serving.

Chinese Chicken Lettuce Wraps

Original recipe was by Rachel Ray- 30 min meals, but made it into our own recipe with a few changes. This is one of our favorites! Enjoy

2 large chicken breasts
2 TBsp Peanut oil (or vegetable oil, peanut oil is a little lighter)
***I like to marinade the chicken in McCormick Zesty herb (marinade directions is on the back of the package) for at least an hour before cooking. Then I omit the oil for cooking the chicken. It adds a lot of flavor, but you don’t have to do this.
Salt & Pepper
3 garlic cloves (pressed is best, but finely chopped would work)
1 inch piece of ginger root (peeled and finely chopped or grated)
1 orange ( you’ll use the zest)
½ red bell pepper, diced small
1 can (8 oz) sliced water chestnuts, drained and chopped
3 green onions chopped
3 Tbsp Kikkoman Stir-Fry sauce (I’m very generous with the sauce. I add it in last and keep adding it until it looks the way I want it to.
Green leaf lettuce (get it as crispy as you can… you could use any kind, but this is our favorite kind)

First, I like to go through the recipe and chop everything I can so once the chicken is cooked I can throw it all in and have it done quickly.

Chop the chicken into small bite size pieces. Heat Skillet or wok. (I have used my large skillet on the stove or the electric skillet and they both worked great for this. Add oil (if you don’t use marinade) to hot pan. Add chicken to the pan and sear the meat by stir frying it for a two or three minutes. Season with salt and pepper, then add garlic and ginger (we have found that by grating the ginger directly into the pan that it adds more flavor). Grate desired amount of orange zest into the pan, add red bell peppers, water chestnuts, and green onions. Cook for another minute, continuing to stir-fry the mixture. Add the desired stir fry sauce- I don’t measure this as it really depends on how much you want to put in. To eat, pile spoonfuls onto the lettuce leaves and fold up the wrap, eat and enjoy. (The recipe says to garnish your platter with the orange wedges, but we always eat it too fast to do that)

Ziti Casserole
From: ?
**Note: This makes A LOT!! I used Prego, but you can use your favorite sauce. Goes great with the Divine Breadsticks and a green salad.
1lb hamburger
1/4 onion chopped
15 oz cottage cheese
1 tsp salt
1/4 tsp pepper
3 1/2 cups spaghetti sauce
8 oz mozzarella cheese
1/4 cups Parmesan cheese
1 pkg penne noodles

Boil noodles and brown hamburger with onion. While those are working combine all the other ingreds in a large bowl. When noodles and hamburger are done add it to the other ingreds. Dump into a casserole dish and bake and 375 for 30 minutes.

**One regular size jar of spaghetti sauce is enough when I make this. The stuff I buy is Ragu home style sauce and it has onions in it. If I add the other onion the taste of onion is too strong. I normally don't add the 1/4 of an onion. I also add all the mozzarella cheese to the sauce. If you want you could leave some of the cheese out to sprinkle on top.

Pizza Dough
From: Todd, my brother

1 1/2 cups warm water
1 Tbsp yeast
2 Tbsp sugar
1 1/2 tsp salt
3-4 cups flour
1 Tbsp Italian Seasoning (optional)
garlic salt or powder (optional)

Mix water, yeast, sugar, and salt and gradually add flour one cup at a time. I stop adding flour when the dough can form a ball, but is still a little sticky. Then mix on medium for 4-6 minutes. While it is kneading it will clean up the bowl- add flour if it sticks to the bowl. Let rise 20 minutes in a greased pan. Roll out and add toppings. Our favorite sauce it Prego.

Favorite toppings: Deli slice Black forest ham cut in strips with pineapple. Italian sausage, pepperoni, olives...ect.