Carrie's Recipes

One of the "crafting" things we like to do is cooking! This is a public forum where we share our recipes. Feel free to create a new topic anytime you have something NUMMY to share!

Carrie's Recipes

Postby psychedelicsim » February 10th, 2014, 12:02 pm

I LOVE to cook, so I wanted to share some of my favorite recipes with you all. :grin:

Pepper Steak with Rice (Serves 6)

3 cups cooked white or brown rice
1 lb. lean round steak
1 tbsp. paprika
2 tbsp. butter or margarine
2 cloves garlic (crushed) - dried minced garlic works too
2 green peppers (cut in strips)
2 tbsp. corn starch or flour
1/4 cup each - water and soy sauce
2 cups beef broth (boullion)
1 cup onion sliced length wise
1 can mushrooms
1 can bean sprouts

Cut steak in 1/4 inch wide strips. Sprinkle with paprika. Using a large skillet, brown meat in butter. Add garlic and broth. Cover and simmer 30 minutes. Stir in onions and green peppers. Cover and cook 5 minutes. Blend corn starch, water and soy sauce. Stir into meat mixture. Cook, stirring until thickened - about 2 minutes. Add mushrooms and bean sprouts. Simmer while cooking rice. Serve over rice.

Party Chicken for 4

Put in bottom of baking dish - dried beef (sliced, not chip beef), chicken and pepper (no salt).
Combine 1 can of mushroom soup and 1 cup sour cream in a seperate bowl. Pour mixture over chicken.
Cover and bake at 300 degrees for 3 hours. Serve over white or brown rice.

Vegetable Beef Soup (Makes 2 big pots full!)

Vegetables (frozen or fresh) - corn, lima beans, peas, carrots, celery, onion, green beans, cabbage
1 to 1 1/2 lbs. stew beef
2 tsp. minced garlic (1 tsp. for each pot)
2 large cans of crushed tomatoes
2 quarts beef broth (1 quart for each pot)
Bay leaves
Dried thyme

Season 1/2 cup of all-purpose flour with salt and pepper and put into ziplock bag. Add the beef and shake to coat the beef thoroughly. Add 2 or 3 tbsp. of olive oil to each pot, dividing the beef equally into each one. Brown beef. Add chopped onions, chopped celery and 1 tsp. minced garlic. Cook until onion and celery are soft. Add 1 quart of beef broth and bring to a simmer. Simmer until meat is tender. Add the vegetables and enough water to cover the vegetables. Add a bay leaf and a pinch of dried thyme. Add one large can of crushed tomatoes to each pot. Simmer several hours (at least 4) until vegetables are tender and flavors are combined. Remove bay leaf before serving.

Lasagna (Serves 12)

1/2 lb. hot sausage
1 lb. hamburger
1/4 cup chopped onion
24 oz. spagetti sauce
1 tbsp. Italian seasoning
24 oz. cottage cheese
1 beaten egg
9 lasagna noodles
16 oz. mozzarella slices
4 oz. parmesan cheese

Brown first 3 ingredients. Drain off grease. Add sauce and seasoning. Fold beaten egg and cottage cheese together in separate bowl. Heat oven to 350 degrees. Cook and drain noodles. Make 4 layers of noodles, mozzarella, cottage cheese, meat mixture and parmesan in 9 x 13 pan. Bake 1 hour. Let stand 10 minutes, cut and serve.

Chicken Salad

3 lbs. frozen chicken tenders
1 jar Kraft mayonaise
30 shakes of pepper
1 tsp. salt
1 tsp. parsley
1 small onion

Arrange chicken in baking pan and cook covered with foil for 1 hour at 350 degrees. Using a food processor, chop chicken and onion thoroughly, until fine texture. Add into seperate bowl. Stir in mayonaise (add to your taste), pepper, salt and parsley. Refridgerate, then serve with crackers.

Toasted Almond Party Spread (Makes 2 1/2 cups)

1 8 oz. package soften cream cheese
1 1/2 cups (6 oz.) shredded swiss cheese
1/3 cup Miracle Whip salad dressing
2 tbsp. chopped green onion
1/8 tsp. nutmeg
1/8 tsp. pepper
1/3 cup sliced almonds

Preheat oven to 350 degrees. Combine all ingredients, mix well. Spread in 9 inch pie plate. Bake 15 minutes, stirring after 8 minutes. Add almonds and cook remaining 7 minutes.

Strawberry Bread

1 1/2 cups all purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1 cup sugar
1 1/2 eggs, well beaten
1/2 cup and 2 tbsp. vegetable oil
1 10 oz. package frozen strawberries, thawed and drained
1/2 cup and 2 tbsp. chopped pecans
red food coloring

Preheat oven to 350 degrees. Combine flour, salt, baking soda, cinnamon and sugar. Make a well in center of dry ingredients. Add egg and oil, stirring only until dry ingredients are moistened. Stir in strawberries and pecans. Blend in food coloring if desired. Spoon batter into lightly greased 8 x 4 x 2 5/8 inch loaf pan. Bake for 1 hour or until bread tests done. Let stand overnight.

Fruit Dip

1 container (8 oz.) Cool Whip - allow to get to room temperature
1 container strawberry cream cheese - allow to get to room temperture
2 tbsp. honey
2 tsp. lemon juice

Combine all ingredients with wire wisk. Refridgerate. Serve with your choice of fruits.

Russian Tea (Makes 8 cups)

1 9 oz. jar of Tang
1/2 cup sugar
1/3 cup instant tea
1/2 tsp. cinnamon
1/4 tsp. ground clove
dash of salt

Combine ingredients together and store in jar or container.

Heat coffee cup of water and add 4 or 5 tsp. of tea mixture. Be careful when adding to hot water! It will fizz up and out of cup if added too quickly. I like drinking this tea when I have a cold or the flu. It makes you feel a lot better!

Peanut Butter Frosting

2 cups powdered sugar
2 tbsp. softened butter
1 tsp. vanilla extract
1 tbsp. milk
3/4 cup peanut butter

Combine ingredients with mixer. You might need to adjust ingredients to your taste or for correct consistancy. This frosting goes best with devil's food cake!

Orange Julius

1 6 oz. can frozen orange juice
1 cup milk
1 cup water
1/2 cup sugar
1 tsp. vanilla extract
10-12 ice cubes

Mix all ingredients in blender and pour into glasses.

Chicken Broccoli Casserole

10 oz. chopped broccoli
1 cup cubbed chicken
1 can cream of chicken soup
3/4 cup chopped onion
1 cup rice
1 cup shredded cheese (1/2 cup in and 1/2 cup for topping)

Mix all ingredients and put into 9 x 9 inch baking dish. Sprinkle 1/2 cup of cheese on top. Bake uncovered at 350 degrees for 45 minutes.

Squash Casserole

1 8 oz. package seasoned stuffing or bread crumbs
8 tbsp. margarine (melted)
1 can cream of mushroom soup
fresh squash (about 6 cups sliced)
onion (about 1/4 cup chopped)
grated carrot (about 1 cup)
8 oz. sour cream

Melt margarine in large baking dish. Stir in stuffing. Take out 1 cup to put on top. Cook squash and onion until tender. Drain. Put in carrot. Mix sour cream and soup in separate bowl. Add cooked squash mixture. Pour in dish over stuffing. Cover with 1 cup of stuffing. Bake for 30 minutes at 350 degrees.

Beef Stew

2 tbsp. vegetable oil
1 large sliced onion
1 lb. stew beef
1 quart crushed tomatoes
5 large potatoes, cut into cubes
5 large carrots, sliced
salt
pepper

Put oil in large pot. Cook onion slices until transparent. Remove and save. Put beef into pot and cook until done. Add cooked onions into beef. Cover with water and cook for 1 hr. Add crushed tomatoes. Cook for 30 minutes. or until meat is completely done. Cook potatoes and carrots in separate pot for 15 minutes before adding to beef. Add to beef. Salt and pepper to taste. Cook for 20 minutes or until flavors have combined and stew has thickened.

Eclair Cake

1 (1-pound) box graham crackers
2 (3 1/4-ounce) boxes instant French vanilla pudding
3 1/2 cups milk
1 (8-ounce) container frozen whipped topping, thawed

Frosting

1 1/2 cups confectioners' sugar
1/2 cup cocoa
3 tablespoons butter, softened
1/3 cup milk
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract

Butter the bottom of a 13 by 9 by 2-inch pan. Line with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours.

Cornbread Stuffing

5 cups day-old cornbread, crumbled
4 cups day-old Bisquick biscuits (any kind can be used), crumbled
1 1/2 cups celery, finely chopped
1 large onion, finely chopped
1/8 tsp. black pepper
2 tsp. salt
6 cups chicken broth
1 tbsp. dried sage
1 tsp. parsley flakes
1/4 tsp. poultry seasoning
1/2 cup melted butter or margarine
1 lb. mild pork sausage, cooked and drained

Preheat oven to 350 degrees. In a large bowl, mix all ingredients together. Stuff turkey with mixture and follow your own recipe for cooking time or treat as a side dish by placing mixture in 9 x 13 inch ovenproof pan or casserole dish in oven, uncovered. Cook 1 hour, adding extra broth if it starts to become too dry.

Pumpkin Gooey Butter Cake

Cake:

1 package yellow cake mix
1 egg
8 tbsp. butter or margarine, melted

Filling:

1 8 oz. package cream cheese, softened
1 15 oz. can pumpkin
3 eggs
1 tsp. vanilla
8 tbsp. butter or margarine, melted
1 16 oz. box powdered sugar
1 tsp. cinnamon
1 tsp. nutmeg

Preheat oven to 350 degrees.

To make the cake, combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 x 9 inch baking pan. Prepare filling.

To make the filling, in a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations:

For Pineapple Gooey Cake, instead of the pumpkin, add a drained 20 oz. can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For Banana Gooey Cake, prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For Peanut Butter Gooey Cake, use chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Chocolate Oatmeal No Bake Cookies

1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3 1/2 C Quick cooking Oats
2 tsp. Vanilla

Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.

Chocolate Peanut Butter Balls

Ingredients:
18oz Peanut Butter Jar
¼ Cup Butter
2 Cups Powdered Sugar
½ teaspoon Vanilla Extract
12 oz bag of Nestle’s Semi-Sweet Morsels

1. Mix the peanut butter, butter, vanilla extract and powdered sugar in a bowl. Stir until combined.
2. Shape into approximately 1-inch balls and place on baking pan. Put in freezer for about 20 minutes.
3. Melt Nestle’s Semi-Sweet Morsels according to pkg.
4. Dip peanut butter balls into chocolate w/ toothpick letting the excess coating drip off. Return the chocolate coated peanut butter balls back pan until chocolate is firm.
5. Store in a Ziploc bag in the refrigerator.

Corn Casserole

1 (15 oz) can whole kernel corn, drained
1 (15 oz) can cream-style corn
1 package Jiffy corn muffin mix (8 oz.)
1 cup sour cream
1/2 cup butter, melted
1 cup shredded cheddar cheese or your favorite

Preheat oven to 350 degrees. Mix all ingredients, minus the cheese, together and pour into a greased baking dish. After the casserole has baked for 45 minutes, or is set in the middle and golden brown, sprinkle with cheddar and put it back in the oven. Let the cheese melt, take the casserole out and enjoy this ridiculously buttery dish.

Some people mentioned using a different brand of corn muffin mix since Jiffy seems to be a little sweet. I'll be using Betty Crocker Cornbread and Muffin Mix that I already have. Also, Lydia mentioned that she makes this recipe with no cheese, one egg and low-fat sour cream.

California Sushi Rolls (Makes 8 rolls)

Ingredients:

2 cups sushi or short grain rice, prepared
2 sheets nori (toasted seaweed)
2 sticks of imitation crab meat, cut into matchstick-size pieces
1 small cucumber, peeled, seeded and cut into matchstick-size pieces
1 small avacado, peeled, pitted and cut into 1/4 inch thick pieces

Soy sauce, wasabi and/or pickled ginger for serving (I like soy sauce for mine)

Preparation:

Take one sheet of nori (the ones I was using were 7 1/2 x 4). Spread a layer of prepared sushi rice (aka sticky rice) on the shiny side. Turn sheet over with rice side down. Place crab meat, cucumber and avacado in the middle. Take one side of the sheet and roll it into a tight cylinder. Cut into 4 bite-size pieces. Serve with soy sauce, wasabi and/or pickled ginger.

Nutritional Information (estimated - depends on what brands you use):

Sushi Rice (1/4 cup uncooked) - 150 calories, 0.5g fat, 1g dietary fiber, 36g carbs
Nori (Toasted Seaweed - 2 sheets) - 10 calories, 0g fat, 0g dietary fiber, 1g carbs
Imitation Crab Meat (2 sticks) - 90 calories, 0g fat, 0g dietary fiber, 15g carbs
Cucumber (1 cup) - 15 calories, 0.2g fat, 0.9g dietary fiber, 2.9g carbs
Avacado (small) - 50 calories, 4.5g fat, 1g dietary fiber, 3g carbs

Taco Soup

Ingredients:

1 lb. lean ground beef or ground turkey
1 can corn (15.25 oz)
1 can white hominy (or chickpeas) (15.5 oz) - http://en.wikipedia.org/wiki/Hominy
1 can light red kidney beans (15.5 oz)
1 can chili beans (15.5 oz)
1 can diced tomatoes (28 oz)
1 jar salsa (16 oz)
1 packet dry taco mix
1 packet dry Ranch dressing mix
1 1/2 cups of water*

Brown ground beef in skillet. Drain and put into slow cooker. Add all ingredients above (DO NOT drain liquid from cans) and mix together in slow cooker. *More or less water can be added, depending on how thick you want the soup to be. Turn on low and cook for 8-10 hours. To serve, top with sour cream (or greek yogurt) and cheese. Instead of using a spoon to eat, it's fun to use Tostidos Scoops or another type of tortilla chips. :yeah:

Calories: approx. 620 for 1 cup (made with ground turkey and not including sour cream, cheese and chips)

Golden Mushroom Chicken

Place 3 boneless chicken breasts in crockpot. Pour 2 cans of Campbell's (or any other brand) Golden Mushroom soup on top. Cook on low for 8-10 hours. Serve with mashed potatoes.

Italian Chicken with Veggies

3 Boneless Chicken Breasts
3 Large Red Potatoes
1 Bag of Fresh Green Beans
1 Packet of Dry Italian Dressing Mix
1 Stick of Light Margarine (melted)

Arrange chicken and vegetables (your choice of veggies) in a 13 x 9 glass dish. Pour melted margarine all over. Sprinkle packet of Italian dressing on top. Cover with foil and bake at 350 degrees for 1 to 1 1/2 hours.

Total Calories: 440
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Re: Carrie's Recipes

Postby lindawing » February 12th, 2014, 12:38 am

So glad you ported these over, Carrie! I've tried a couple of them already, but would like to try the rest! Thanks!
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Re: Carrie's Recipes

Postby psychedelicsim » February 12th, 2014, 1:15 am

You're welcome and thank you!
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Re: Carrie's Recipes

Postby MelodyOkie » March 17th, 2014, 12:57 am

It all sounds so good!! I've got to print them out so that we can enjoy these as well! Thank you for sharing, Carrie!! :joy:
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Re: Carrie's Recipes

Postby psychedelicsim » March 17th, 2014, 12:11 pm

You're welcome. Enjoy! :friends:
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