Try this cooking thread

[MWH1967]

Let us start off with an old favorite I have renamed "Cowboy Chicken".

Roll small balls of Philedelphia cream cheese

to place inside the chicken breast and secure with a toothpick.

Place in a large pan and bake at 350 degrees for 15 minutes

Take it out and add one can of " cream of chicken soup" and 2 cans of "Cream of mushroom soup"

place back in the oven for 15 minutes at 350 degrees.

Cook a baked potato and add leftover stock from the pot.

. Simple but, its comfort food for the ages.

 

[MWH1967]

Feeds 3 to 4 people.

 

[MWH1967]

easy chili?

 

[MWH1967]

What Ingredients go into Crockpot Chili?

• Olive oil: use for sauteeing. Vegetable oil will work too if that’s what you have on hand.
• Ground beef: I recommend using 85% lean. It has a good ratio of fat for browning but not too much.
• Yellow onion and garlic: aromatics that add lots of flavor. Use fresh garlic for best results.
• Canned tomatoes with green chilies: if you can’t find the size listed then you can use 2 (14.5 oz) cans of tomatoes then add a 1 (4 oz) can of diced green chilies.
• Tomato sauce: this gives it a nice tomato flavored base and makes it stew-like.
• Beef broth: this thins it out, if you don’t want it soupy at all then you can omit it. If you want it more soup add a little more.
• Spices (chili powder, cumin, paprika, sugar, coriander, S&P): the key to great chili. This recipe isn’t skimpy with them.
• Cocoa powder: this secret ingredient adds depth. Don’t worry it’s not going to taste like chocolate.
• Dark and light kidney beans: if you don’t have both shades just use two dark.

 

[MWH1967]

The goal of this thread is to know where it is..lol!

I will add as we go and someday then you need a what to fix and how, it will be here.

 

[MWH1967]

easy potato salad.

 

[MWH1967]

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There's no way around it; the best part of picnics is the potato salad. Pair our creamy potato salad recipe with barbeque, anything from the grill or even as a potluck entrée! For any warm-weather get-togethers, this potato salad recipe is sure to be a crowd-pleaser. Co...
by Betty Crocker Kitchens

Updated May 17, 2021

Ingredients

• 1 1/2pounds round red or white potatoes (about 6 medium), peeled
• 1 1/2cups mayonnaise or salad dressing
• 1tablespoon white or cider vinegar
• 1tablespoon yellow mustard
• 1teaspoon salt
• 1/4teaspoon pepper
• 2medium stalks celery, chopped (1 cup)
• 1medium onion, chopped (1/2 cup)
• 4hard-cooked eggs, chopped
• Paprika, if desired

Steps

• 1
  Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
• 2
  Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
• 3
  Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

 

[MWH1967]

macaroni Salad

 

[MWH1967]

Easy Macaroni Salad

rate this recipe:
5 from 19 votes



Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Serves 4 to 6
PIN RECIPE PRINT RECIPE

This easy macaroni salad recipe is a perfect summer side dish! Tossed in a lightly creamy, tangy dressing, it's fresh and delicious. Great for cookouts, picnics, or a make-ahead lunch!
Ingredients

• Heaping ½ cup mayo or vegan mayo
• 1 tablespoon Dijon mustard
• 2 tablespoons lemon juice
• 1 garlic clove, grated
• ½ teaspoon sea salt
• Freshly ground black pepper
• 8 ounces dry elbow macaroni
• ½ cup diced red onion
• ½ red bell pepper, diced
• 2 celery ribs, diced
• ¾ cup frozen peas, thawed
• 2 tablespoons capers or diced dill pickles
• ¼ cup chopped fresh dill
• ¼ cup chopped parsley

Instructions

• In a large bowl, whisk together the mayo, mustard, lemon juice, garlic, salt, and freshly ground black pepper.
• Cook the macaroni in a pot of salted boiling water until just past al dente. Drain and rinse under cold water.
• Add the macaroni to the bowl along with the red onion, red pepper, celery, peas, capers, dill, and parsley. Stir to combine and season to taste with more salt and pepper.

 

[MWH1967]

Greenbean casserole.

 

[MWH1967]

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Home

• Recipes

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• Casseroles

• Green Bean Casserole Recipes

• Tasty Green Bean Casserole

Tasty Green Bean Casserole

Rating: 4.56 stars

• 171 Ratings
• 123 Reviews
• 7 Photos

Delicious and easy to make variation of the bland holiday favorite. Warning: They'll make you bring it every year!

By ANDYKNEPPER
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Gallery

Recipe Summary
Prep:
5 mins
Cook:
35 mins
Total:
40 mins
Servings:
8
Yield:
8 servings
Nutrition Info
Ingredients
8
Original recipe yields 8 servings
Ingredient Checklist

• 1 (16 ounce) package frozen whole green beans, thawed
  
  
• 4 slices bacon
  
  
• ½ medium onion, chopped
  
  
• ½ red bell pepper, seeded and diced
  
  
• ¼ cup dry white wine or vermouth
  
  
• ¼ cup milk
  
  
• 2 tablespoons butter
  
  
• 1 (10.75 ounce) can condensed cream of mushroom soup
  
  
• 1 tablespoon soy sauce
  
  
• salt and pepper to taste
  
  
• ½ cup shredded mozzarella cheese
  
  
• ½ cup canned French fried onions
  

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Directions
Instructions Checklist

• Step 1
  Preheat the oven to 325 degrees F (165 degrees C).
  
  
• Step 2
  Fry bacon in a skillet over medium-high heat until crisp. Drain on paper towels, crumble, and set aside. Drain most of the bacon grease from the pan, and place over medium heat. Add the onions and bell pepper; cook and stir until tender. Stir in the wine, scraping all of the bits of bacon from the bottom of the pan.
  
  
• Step 3
  Mix in the butter, milk, soup, and soy sauce. Season with salt and pepper. Stir in the green beans and bacon until evenly coated. Fold in cheese, then transfer to a 9x13 inch baking dish. Sprinkle with French fried onions.
  
  
• Step 4
  Bake uncovered for 25 minutes in the preheated oven, until heated through, and sauce is bubbly.
  

 

[MWH1967]

Banana bread

 

[MWH1967]

• 1 1/2 cups / 12 oz / 340 g mashed RIPE bananas (~3 bananas)
• 1/3 cup / 80 ml melted coconut oil or melted butter
• 3/4 cup / 4.5 oz / 125 g dark muscovado or dark brown sugar
• 1/4 cup / 60 ml full-fat coconut milk or yogurt, or sour cream
• 2 large eggs lightly beaten
• 1 teaspoon vanilla extract
• 1 cup / 4.5 oz / 125g all-purpose flour
• 1 cup / 5 oz / 140g whole wheat flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon fine grain sea salt

1. Preheat the oven to 350°F, and place a rack in the center. Oil a 9-by 5-inch (23 x 13 cm) loaf pan, or equivalent.
   

Make the Batter

1. Next, place the mashed bananas in a large bowl. Stir in the coconut oil, and then the brown sugar and coconut milk. Add the eggs and vanilla, and stir until well combined. Add the flours, baking soda, and salt (sprinkling the baking soda and salt across the surface of the batter), and mix just until the batter combines, avoid over-mixing.
   

Bake and Cool

1. Pour the batter into the prepared pan and bake until golden brown, about 50 minutes. Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely. Slice, and enjoy!
   

Serves
10
Prep Time

 

[Cowpolk]

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There's no way around it; the best part of picnics is the potato salad. Pair our creamy potato salad recipe with barbeque, anything from the grill or even as a potluck entrée! For any warm-weather get-togethers, this potato salad recipe is sure to be a crowd-pleaser. Co...
by Betty Crocker Kitchens

Updated May 17, 2021

Ingredients

• 1 1/2pounds round red or white potatoes (about 6 medium), peeled
• 1 1/2cups mayonnaise or salad dressing
• 1tablespoon white or cider vinegar
• 1tablespoon yellow mustard
• 1teaspoon salt
• 1/4teaspoon pepper
• 2medium stalks celery, chopped (1 cup)
• 1medium onion, chopped (1/2 cup)
• 4hard-cooked eggs, chopped
• Paprika, if desired

Steps

• 1
  Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
• 2
  Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
• 3
  Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

I make a similar one and add chopped Jalapenos or for tamer chopped bell peppers

 

[MWH1967]

Want to make you house smell awesome. Try.

 

[Doomsday]

Stuffed Peppers

Pablano Peppers (green peppers or zucchini hollowed out are really good as well)
1 lb Italian Sausage
1 medium onion
1 cup of corn (I use frozen whole kernel corn)
15oz can of diced tomatoes
15oz can of tomato sauce
4oz can of diced green chilis

Cut peppers in half, put cut side face down on a cooking sheet, drizzle a little bit of olive oil on them then cook in the oven on 415 for 12 minutes Set aside to cool

Brown a pound of Italian Sausage in a large frying pan on medium-high

Add in one diced onion, along with 1 cup of corn, diced tomatoes, and diced green chilis

Stir in 2 teaspoons of garlic powder, 2 teaspoons parsley, and 1 teaspoon of oregano, 1 teaspoon of salt and pepper

Let it cook for about 5 minutes then stir in 1 can of tomato sauce then reduce heat and let simmer for about 10 minutes stirring occasionally to thicken it up a bit

Fill the Pablano Peppers with the mix then top with some cheese (I used a mexican blend or cheddar) then cook in the over at 415 for about 10 minutes

Top with a dab of sour cream and enjoy!

Usually, I have extra stuffing mix, it is a really good snack.

 

[FloridaRob]

i am looking for a tasty chicken and white rice dish. My wife makes a great chicken and yellow rice dish but maybe something not as heavy. Any ideas?

 

[MWH1967]

i am looking for a tasty chicken and white rice dish. My wife makes a great chicken and yellow rice dish but maybe something not as heavy. Any ideas?

Try this one at some point. We enjoy it.

INGREDIENTS

• 1 cup wild rice or a wild rice/brown rice mix
• 1 tablespoon olive oil
• 2 cloves garlic , minced
• 1 ½ pounds boneless skinless chicken breasts, cubed (about 2 large chicken breasts)
• 2 medium carrots, diced (or 14-16 diced baby carrots)
• 1 tablespoon dried rosemary or 2 tablespoons finely chopped fresh rosemary
• ⅓ cup orange marmalade
• 2 tablespoons Dijon mustard
• ¼ teaspoon ground black pepper

INSTRUCTIONS

• In a medium pot, cook the wild rice according to package directions. If desired, sub the water for chicken broth and 1/2 teaspoon salt to give the rice a boost in flavor.
• While the rice is cooking, heat the oil in a large 12-inch nonstick skillet over medium heat. Add the garlic and saute, stirring constantly, until the garlic is golden and fragrant, 1-2 minutes. Add the chicken and carrots and saute, stirring frequently, 3-4 minutes. Stir in the rosemary and cook until the chicken is cooked through, 3-4 minutes longer.
• Stir in the marmalade, mustard and pepper. Cook, stirring frequently until heated through, about 3 minutes. Stir in the hot rice. Toss to combine. Serve immediately.

 

[MWH1967]

good one watch the vid.

 

[MWH1967]

Time for a favorite. Not playing today!...lol!