Chinese Sundaes (Family Favorite)
Serve buffet in this order:
Chinese noodles
Cooked rice
Chicken (cooked and cut in bite-sized pieces)
Gravy (cream of chicken soup thinned with milk and heated through)
Grated cheese
Diced celery
Chopped green onion
Diced tomatoes
Crushed pineapple
Crushed pineapple
Coconut
Craisins
Slivered almonds
Maraschino cherries
You can also use bacon bits, chopped olives, parmesan cheese, sunflower seeds, taco sauce, ranch dressing, cottage cheese, etc.
Showing posts with label Week 3. Show all posts
Showing posts with label Week 3. Show all posts
BBQ Pork Sandwiches
1 teaspoons salt (I use coarse, kosher salt)
½ teaspoon black pepper (I use coarsely ground)
2 cups water or low-sodium chicken broth
2 tablespoons liquid smoke
3 cups BBQ sauce (plus more for serving)
Cut pork roast into large 4-inch pieces. Season pork on all sides with salt & pepper. (Heather browns each side of pork roast or chops)
Slow Cooker Directions: add water or broth & liquid smoke to slow cooker. Add pork. Cover & cook on low 8-10 hours or high for 5-6 hours, until the pork is fall-apart tender.
Remove pork from slow cooker & discard most of the remaining liquid (leave about 1/4 cup). Shred pork using a couple of forks - it should easily fall apart into pieces. Place meat back in slow cooker.
Add BBQ sauce (Heather only adds BBQ Sauce to individual sandwiches based on personal preference) & heat through (or keep on warm for several hours).
Serve on buns with extra barbecue sauce.
https://www.melskitchencafe.com/bbq-pulled-pork-sandwiches-slow-cooker/
Crash Hot Potatoes
Ingredients:- Potatoes (usually baby ones)
- Olive Oil
- Salt
- Black Pepper
- Rosemary (optional)
- Green onion (optional)
- Garlic (optional)
Bring a pot of salted water to a boil.
Add in as many potatoes as you wish to make, and cook them until they’re fork-tender.
Drizzle olive oil on a sheet pan. When the potatoes are tender, place them on the cookie sheet giving them plenty of room to spread out.
Grab your potato masher or fork and gently press down on the potato until it slightly mashes Then rotate the masher 90 degrees and finish flattening it. Of course, you don’t want to absolutely smash it into the pan—you want it almost to resemble a cookie.
Brush the tops rather generously with olive oil. Sprinkle with salt, pepper, and other optional seasonings.
Now throw them onto the top rack of a very hot (450-degree) oven, and cook them for 20 minutes or until they’re golden and crispy and sizzling.
Courtesy of Pioneer Woman
Hamburger Macaroni Casserole
Tomato Macaroni Casserole (Shari Price)
Brown and season ground beef. Mix 1-2 cans tomato sauce with cooked macaroni and beef. Turn into buttered casserole dish and put cheddar cheese slices over top. Bake in 350 oven for 20-30 minutes.
Brown and season ground beef. Mix 1-2 cans tomato sauce with cooked macaroni and beef. Turn into buttered casserole dish and put cheddar cheese slices over top. Bake in 350 oven for 20-30 minutes.
Broccoli Soup
Broccoli Cream Soup (Mary Brunson)
9 cups fresh broccoli florets
1/4 tsp garlic salt
4 cups chicken broth
pinch of basil, thyme, sage
1 medium onion, chopped
dash hot pepper sauce
8 Tbsp butter or margarine, divided
7 Tbsp flour
1 bay leaf
3/4 tsp salt
3/4 tsp pepper
1/4 tsp onion salt
2 cups milk
1 cup buttermilk
1/2 cup whipping cream
In large saucepan, bring broccoli and broth to a boil. Reduce heat; simmer for 5 minutes. In a small skillet, sauté onion in 2 Tbsp of butter until tender; add to broccoli mixture. Stir in the bay leaf and remaining seasonings. Simmer uncovered, for 5 minutes.
In a small saucepan, melt the remaining butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into broccoli mixture; add buttermilk and cream. Heat through (do not boil). Discard the bay leaf.
9 cups fresh broccoli florets
1/4 tsp garlic salt
4 cups chicken broth
pinch of basil, thyme, sage
1 medium onion, chopped
dash hot pepper sauce
8 Tbsp butter or margarine, divided
7 Tbsp flour
1 bay leaf
3/4 tsp salt
3/4 tsp pepper
1/4 tsp onion salt
2 cups milk
1 cup buttermilk
1/2 cup whipping cream
In large saucepan, bring broccoli and broth to a boil. Reduce heat; simmer for 5 minutes. In a small skillet, sauté onion in 2 Tbsp of butter until tender; add to broccoli mixture. Stir in the bay leaf and remaining seasonings. Simmer uncovered, for 5 minutes.
In a small saucepan, melt the remaining butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into broccoli mixture; add buttermilk and cream. Heat through (do not boil). Discard the bay leaf.
Shepherd's Pie
30 Minute Shepherd's Pie Recipe
courtesy Rachael Ray
2 pounds potatoes peeled and cubed
2 tablespoons sour cream
1 large egg yolk
1/2 cup chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 3/4 pounds ground beef
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
Other veggies such as beans, corn
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.
In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
courtesy Rachael Ray
2 pounds potatoes peeled and cubed
2 tablespoons sour cream
1 large egg yolk
1/2 cup chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 3/4 pounds ground beef
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
Other veggies such as beans, corn
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.
In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
Chicken Salad Sandwiches
Favorite Chicken Salad (Carol Reed)
4 c cooked chicken, cut up
1 c sliced celery
1/3 c chopped onion
1 t salt
1/4 t pepper
1/4 c diced almonds
1 can water chestnuts, chopped
1/3 c mayonnaise
1 c seedless green grapes, halved
Toss all ingredients. Cover and chill. Serve in pita bread or on croissant rolls. Can be served over lettuce leafs.
(Carol's suggestions: I always add the mayo last and add less than it calls for. I stir it all up and then see if it needs more. It is so easy to overdo it on the mayo. Sometimes I leave out the grapes because people think they are weird. And it is really good if you substitute cashew halves for the almonds. That is my favorite recipe yet! (Oh, and we love it on croissants the most!)
4 c cooked chicken, cut up
1 c sliced celery
1/3 c chopped onion
1 t salt
1/4 t pepper
1/4 c diced almonds
1 can water chestnuts, chopped
1/3 c mayonnaise
1 c seedless green grapes, halved
Toss all ingredients. Cover and chill. Serve in pita bread or on croissant rolls. Can be served over lettuce leafs.
(Carol's suggestions: I always add the mayo last and add less than it calls for. I stir it all up and then see if it needs more. It is so easy to overdo it on the mayo. Sometimes I leave out the grapes because people think they are weird. And it is really good if you substitute cashew halves for the almonds. That is my favorite recipe yet! (Oh, and we love it on croissants the most!)
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