Yen's Slow Cooker Beef Stroganoff

Ingredients:


2lbs beef stew meat
1 cup chopped onion
1 can condensed cream of mushroom soup
1 can condensed cream of onion soup
2 small cans sliced mushrooms, juice drained
1 pack (8oz) cream cheese, cubed
1 container (8oz) sour cream
1/4 tsp pepper
6 cups hot cooked egg noddles ( or rice, if preferred)


Directions:


In slow cooker, mix beef, onions, soups, mushroom and pepper.
Cover and cook on low heat setting for 7-10 hours or until beef is very tender.
Stir in cream cheese into beef mixture until melted.
Stir in sour cream.
Serve over noodles or rice.

Meatloaf w/ Cranberry Sauce

1 egg
1/3 cup milk
1 lb lean ground beef
1/4 lb maple sausage
1 cup Rice Krispies
1 onion, chopped fine
1/2 tsp garlic salt
1/4 tsp pepper
1/4 tsp minced garlic

**

Preheat oven to 350.
Beat egg & milk together in a large bowl.
Add remaining ingredients & mix well.
Shape into a loaf and place into a 9x13 inch pan.
Spread glaze over the loaf.
Bake for about 50 minutes, basting the meatloaf with glaze.
Remove the loaf and serve remaining glaze with the loaf.

**

Cranberry glaze:
1 lb can whole-berry cranberry sauce
1/3 cup dark brown sugar
1 tbsp lemon/lime juice

Combine all ingredients and spread over meatloaf.

Tenderloin tips

1 large round steak, cut into strips
6 medium potatoes, quartered
1 large onion, quartered
1 can cream of mushroom soup
1 soup can water
salt & pepper to taste
1 can of button mushrooms

**

Mix the soup and water in a crockpot.
Add the steak and onions.
Cook on high for 4-5 hrs.
Add the potatoes and mushrooms an hour before it's done.
Season to taste.

breakfast casserole

6 eggs ; beaten
1 tsp salt
2 cups milk
10 slices bread ; cut into 1 inch pieces
1 lb sausage (maple) ; cooked & drained
grated cheddar cheese (use generously)
2 bunches green onions ; chopped

**

Beat eggs, salt & milk together.
Spray 9x13 pan with non-stick spray.
Layer bread, meat, cheese and onions.
Repeat.
Pour egg & milk mixture over dish, until all bread is covered.
Refrigerate overnight.
Bake at 350 for 50-60 minutes.

Pork Menudo

2 lbs pork belly
½ lb pork liver or 1 can liver pate
1 cup carrots, diced
1 cup potatoes, diced
1 cup red bell pepper, diced
1/2 cup soy sauce
lemon juice
1 bulb onion, chopped
3 cloves garlic, finely chopped
1 tsp. brown sugar
2 cups tomato sauce
1 cup pork/chicken stock
¼ cup cooking oil
1 cup frozen green peas
1/2 teaspoon paprika
1 cup pork or chicken stock
2 teaspoons of fish sauce
bay leaves
1/4 cup sprite
garlic powder


Step 1: Marinade pork with soy sauce, bay leaves, ¼ cup sprite, garlic powder and lemon juice for approximately 1 hour
Step 2: Heat pan and place cooking oil
Step 3: Fry potatoes and carrots for about 5 minutes and set aside
Step 4: Sauté garlic and onion in the same pan where the vegetables were fried
Step 5: Add the marinated pork belly until slight brown; add pork/chicken stock & paprika then simmer for 15 minutes
Step 6: Add the pork liver/liver pate and tomato sauce and simmer for 10 minutes
Step 7: Add the fried carrots and potatoes, red bell pepper, green peas and brown sugar then simmer for another 5 minutes
Step 8: Add fish sauce.
Step 9:Serve hot. Enjoy!

Pineapple Chicken

INGREDIENTS:

2 lbs chicken, cut into serving pieces
12 ounces pineapple chunks, canned
2 medium sized tomatoes, chopped
1 cup bell pepper, cut into thick strips
3 medium sized carrots, wedged
2 1/2 tbsp fish sauce
1/2 cup coconut milk
2 tbsp garlic, minced
1 medium sized onion, sliced
3-4 tbsp of butter
1 tbsp Chicken bouillon
1 tsp powdered ginger

Cooking procedure:

1. Marinate the chicken in pineapple juice/concentrate (derived from the can of pineapple chunks), half of the pineapple chunks , powdered ginger & chicken bouillon for 45 minutes to an hour.
2. Melt the butter (or regular cooking oil).
3. Sauté the garlic, onion, and tomatoes
4. Add the chicken.
5. When chicken is HALF COOKED, add the coconut milk (and maybe some of the marinade) then bring to a boil.
6. Add the remaining half of the pineapple chunks and simmer until the chicken is tender and half of the liquid evaporates (about 20 to 30 minutes).
7. Put-in the carrots and simmer for 5 minutes
8. Add the bell pepper and fish sauce then simmer for 3 minutes
9. Remove from the cooking pot / casserole and transfer to a serving dish.
10. Serve hot. Share and enjoy!

Chicken w/ Sun-dried tomatoes

4 boneless, skinless chicken breasts - cut into strips
1 1/2 tbsp butter
2 tbsp minced onions
1 tbsp Dijon mustard
2/3 cup heavy cream
2 tbsp cooking white wine
3 ounces sun-dried tomatoes
2 tbsp mined garlic

Mrs Dash
Salt & Pepper
Powdered ginger

With butter, brown minced garlic and saute chicken strips. Add a dash or 2 of powdered ginger and Mrs Dash.
Remove the chicken & set aside.
Add onions and saute.
Add mustard, cream, white wine and tomatoes to the skillet.
Cook & stir until the sauce thickens slightly.
return the chicken to the skillet and simmer until heated through.

Season with salt & pepper. Not needed though.

OPTIONAL: Top with pepper flakes. I like mine a bit spicy.

Serve with rice or pasta!

Kaelynn's all time favorite chicken wings

Ingredients:
6 tbsp Hoisin Sauce
4 tbsp soy sauce
2 tbsp sesame oil
1 tbsp minced garlic
ginger, peeled and finely shredded
1 tbsp Chinese rice wine/dry sherry
4 tsp Chili Sauce
4 tsp White Wine Vinegar
4 tbsp brown sugar
2 lbs large Chicken wings

optional:

1/2 cup chopped cashew nuts
2 scallions, trimmed and finely chopped

Directions:

* Preheat the oven to 425 F. Place the hoisin sauce, soy sauce, sesame oil, garlic, ginger, Chinese rice wine, chili sauce, vinegar & sugar in a small saucepan with 2/3 cup of water.

* Bring to a boil, stirring occasionally, then simmer for about 30 seconds. Remove the glaze from the heat.

* Place the chicken wings in a roasting pan in a single layer. Pour the glaze on top, and stir until the wings are coated thoroughly.

* Cover the pan loosely with aluminum foil, place in the preheated oven, and roast for 25 minutes. Remove the foil, baste the wings, and cook for an additional 5 minutes.

* Reduce the oven temperature to 375 F. Turn the wings over, and sprinkle with the chopped cashew nuts and scallions. Return to the oven and cook for 5 minutes or until the nuts are lightly browned, and the glaze is sticky, and the wings are tender. Remove from the oven and let stand for 5 minutes before arranging on a warmed platter.

*Serve with rice.

*Have plenty of napkins! *wink*

Creole Shrimp

4 slices of bacon
1/2 cop chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper
2 cups stewed stomatoes
1/2 cup chili sauce
1/2 cup ketchup
1 tsp Worcestershire
1/4 tsp black pepper
Tabasco (depending on your heart's desires)
1 tsp salt
1 1/2 lb shrimp, cooked & peeled

Fry the bacon, and remove from the pan.
Put onion, celery & bell pepper in bacon fat, and brown lightly.
Add tomatoes, chili sauce, ketchup, Worcestershire, black pepper, Tabasco and salt.
Cook slowly until think, stirrin occasionally.
Remove from heat 30 minutes before serving, and add shrimps.
Break the fried bacon in small pieces, and add last.
Serve over rice.

OPTIONAL:

Add Andouille sausage!

Spicy Pasta

1 bulb garlic (I had it crushed & minced)
1 cup Olive oil
1 TBSP Kosher salt
1 TBSP (or more) ground black pepper
Red Pepper flakes (to your heart’s desire)

With olive oil, sauté garlic. Add salt, ground black pepper & red pepper flakes. Simmer on low/medium heat until garlic starts to cook – don’t let it get brown. You want to remove it early from the heat (avoid a bitter taste). You will use this to cook the (1) sausage and (2) mushrooms.

2 lbs spicy Italian sausage (I used Johnsonville)
Sun dried tomatoes (in oil) – I used the entire can. I love sun dried tomatoes.
Portabella mushrooms – I used 2 packs
1 can of diced tomatoes with Italian herbs
Shredded mozzarella cheese – UNLIMITED. Hehehe!
1 lb Barilla Penne pasta

Using a little bit of the garlic & oil (from above), brown the sausage. Chop well. Or if you want it chunky, you can. Depends on your preference. Tim likes it a bit chunky. Drain the fats. Add diced tomatoes & continue to cook over medium heat.
Cook the pasta.
On a separate pan, cook the mushrooms & sundried tomatoes using some of the garlic & oil mix.
(Optional) When almost done, add ½ cup dry red wine and simmer for 5 minutes.
Add the mushroom mix to the sausage & tomato mix. Continue to simmer on low heat for a few minutes.
Add the pasta, sausage mix and shredded mozzarella cheese and mix well. Top with more pepper flakes. Enjoy!

Chicken Divan

3-6 pcs chicken breasts
1 bag Frozen broccoli (enough to layer the bottom of the pan you’ll use)
2 cans cream of mushroom soup
1 8 0z sour cream
1 cup mayo
1 cup grated sharp cheddar cheese
1 tbsp lemon juice
1 tsp curry powder
Salt & pepper to taste (I used 1 tsp of each – but this depends on your preference, of course)
Parmesan cheese
Paprika
Butter
Mrs. Dash
1 Chicken cube
Minced onions

Cook chicken with Mrs. Dash, minced onions & chicken cube, until tender.
Cut into bite size pcs.
Cook broccoli according to package directions. Drain well.
In a bowl, mix cream of mushroom soup, mayo, sour cream, grated cheese and seasonings.
Arrange broccoli in the bottom of a casserole dish.
Sprinkle with parmesan.
Spread chicken over broccoli. Sprinkle with parmesan.
Pour the sauce over the chicken. Sprinkle with more parmesan & paprika.
Dot with butter.
Bake for 40 mins at 350 or until bubbly and heated through.

Serve with rice or pasta!

No Fuss Jambalaya

INGREDIENTS:

1 box Zatarain's Mild jambalaya mix
boneless, skinless chicken breasts, cut into bite-size pieces
3-4 pcs Andouille sausage, chopped
shrimps, chopped
1 tbsp olive oil
1 rib celery , chopped
1 red bell pepper, chopped

SEASON with:
Salt & pepper
Creole seasoning

In a large skillet, heat the oil. Add the sausage & cook until it starts to brown (about 3 minutes). Add the chicken and sprinkle with Creole seasoning. Continue cooking until the chicken begins to color. Add the shrimps.

Follow the direction in the box for cooking the jambalaya mix. Add the meat, celery, & bell pepper. Stir occasionally. Cool slightly & adjust seasoning to taste before serving.

** If you want a runny consistency, add chicken broth & tomato sauce.