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Hi
Jul 20, 2009 15:45:44 GMT -6
Post by Chris in NM on Jul 20, 2009 15:45:44 GMT -6
Hi Marty! Don't worry about your user name! Please! I am sure you registered the first time with the MartyS. The 2nd time you registered it was the other one. Let me talk to Nancy to check out how to help you. Ok? I will let you know. In the meanwhile, check your private messages. I will have a message for you.
Chris
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Post by Chris in NM on Jul 19, 2009 12:23:38 GMT -6
Genies, our prayers are with you! Chris
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Post by Chris in NM on Jul 19, 2009 8:21:42 GMT -6
Beef Taco Skillet, my way Adapted from a Campbell's Kitchen recipe
Serves: 3 - 4
1 pound ground beef 1 can (10 3/4 ounces) tomato sauce 1 sm. 6 oz. chopped Hatch green chilis 1 small onion, diced 1/2 cup salsa – I used my old stand-by, Chi Chi’s mild salsa 1/2 cup water 3 corn tortillas, cut into 1-inch pieces ½ to ¾ cup shredded Mexican blend cheese
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Add diced onions to beef and saute’ till soft. Pour off any fat. Stir the sauce, salsa, water, green chilis and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Stir the beef mixture. Top with the cheese. Creamy Mexican Fiesta: Stir in 1/2 cup sour cream with the soup. Ranchero Style: Use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar. I used our Presto square 10” electric skillet. Chris in NM
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Post by Chris in NM on Jul 18, 2009 12:49:44 GMT -6
Chocolate Sheet Cake T & T
Mix together 2 C. flour and 2 C. sugar. Bring to rapid boil - 1 stick of butter, 1/2 c. vegetable oil, 1 C. water and 4 Tbl. cocoa. Pour over flour mixture and blend well. Stir in 2 eggs, 1 tsp. vanilla, 1 tsp. cinnamon. 1 tsp. baking soda and 1/2 c. buttermilk. Pour onto ungreased 9/13/1" cookie sheet with narrow rim. Bake at 400ºF for 20 minutes.
Frosting: Bring to rapid boil, 1 stick (1/2 c.) butter, 6 Tbl. milk and 4 Tbl. cocoa. Add 1 tsp. vanilla, 1 1/2 to 2 lbs. powdered sugar and 1 C. chopped pecans. Spread on sheet cake as soon as it is removed from oven.
Note: I made this years ago (in the early to mid 70's) when my kids were very young and they loved this! They were always begging me to make it! This is awesome!
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Post by Chris in NM on Jul 18, 2009 7:26:59 GMT -6
Chris’s Huevos Rancheros
• 4 6-inch corn tortillas • 2 tablespoons vegetable oil • 1 clove garlic, minced or put through a garlic press added to salsa • lots of salsa – I use Chi Chi’s mild • 1 #2 can refried beans, heated through • 4 eggs • 1 cup grated Mexican blend cheese
Using tongs, heat the tortillas, one at a time, skillet, 5 seconds on each side just until softened. Drain tortillas on paper towels. Heat the beans in separate pan at med. heat.
Fry eggs to over medium or as you like them. Lay tortilla(s) on plate. Spoon refried beans on top. Spoon salsa, mixed with some garlic on top; then gently lay eggs on top of all. Sprinkle cheese on top. Serve immediately. Makes 2 servings.
My DH loves these and asks for them at least once a month! Had them this morning!
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Post by Chris in NM on Jul 18, 2009 7:26:09 GMT -6
Chris’s Huevos Rancheros
• 4 6-inch corn tortillas • 2 tablespoons vegetable oil • 1 clove garlic, minced or put through a garlic press added to salsa • lots of salsa – I use Chi Chi’s mild • 1 #2 can refried beans, heated through • 4 eggs • 1 cup grated Mexican blend cheese
Using tongs, heat the tortillas, one at a time, skillet, 5 seconds on each side just until softened. Drain tortillas on paper towels. Heat the beans in separate pan at med. heat.
Fry eggs to over medium or as you like them. Lay tortilla(s) on plate. Spoon refried beans on top. Spoon salsa, mixed with some garlic on top; then gently lay eggs on top of all. Sprinkle cheese on top. Serve immediately. Makes 2 servings.
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Post by Chris in NM on Jul 17, 2009 19:24:05 GMT -6
A big warm Nancy welcome to everyone!
Oh - I am from SW New Mexico, Alamogordo.
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Post by Chris in NM on Jul 17, 2009 16:19:50 GMT -6
hehehe We are blushing but thanks so much for your praise! Oops! Guess I forgot I use XP and you use the new one. Anyway, It worked for that one ecookbook and I hoped it would work for them all (PDF files)! Sorry! Chris
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Post by Chris in NM on Jul 17, 2009 6:09:33 GMT -6
Nancy, I have WebTV and had the same problem of not being able to access your newsletter a few months ago. With the help of a few of the recipe family members, this is no longer a problem. If you post this solution in your newsletter, the Webbers still won't be able to access it so perhaps it should be posted on the proboards---just not sure where so that they will see it. Perhaps a new topic could be started... Anyway, all they have to do to access your newsletter is to copy the URL of your newsletter and paste it into the box at the top of this link: www.skweezer.net/ask/browse/aspxIt takes a few seconds to come up but it's worth the wait time. Then they probably should assign an F-Key to the skweezer URL so it will always be available to them. They will know what I am talking about. Thanks Nancy for all you do and for telling us 'Ditto stories'. September 01 Comment I use the www.skweezer.com link to load the newsletter (or any page) into my Amazon Kindle 1. It takes a bit longer than other ways but works. It works on my Sprint Treo telephone as well. I do go to settings and click off the images. Nancy Rogers
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Post by Chris in NM on Jul 16, 2009 11:29:08 GMT -6
Hey Sylvia! I found a way to copy and paste a pdf file just now. I was just fooling around, but it works! Go to the page you want to copy and paste, right click and a listing comes up, select the one that says Select All, then go to your keyboard and use a control c, go to a blank page of Word, and do a control v. Voila! You have copied only the page/recipe you want! I never tried this before and was bummed because I maybe found 1 or 2 I wanted, not the whole thing. Give it a try!
Chris
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Post by Chris in NM on Jul 15, 2009 10:42:59 GMT -6
Hmmmm, sorry about that Sylvia! I haven't added any for a couple of years. You were right in just posting the link if you don't know. I have sent in recipes from about.com to the newsletter, though, and Nancy must have got permission. Think there are only 2 we have to be careful on and one is allrecipes.com. Sorry about my misleading you!
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Post by Chris in NM on Jul 15, 2009 6:30:25 GMT -6
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Post by Chris in NM on Jul 14, 2009 16:48:41 GMT -6
Hello and welcome Sandy!
Well, you are beginning to get the idea. You posted in the section you want info on! Now, at the top right of the pressure cooker recipes section, after you click on the name of the section, there are 3 selections. You want to click on new thread. A new message area will come up. You will need to post a subject and a message. The message area is where you post your recipe. The subject is the title of the recipe. Then you scroll down and click on post message. If you have any questions, please holler! We will be glad to help!
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Post by Chris in NM on Jul 13, 2009 15:43:31 GMT -6
Also, if you look further down on this section, you will find several recipes for what you are looking for!
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Post by Chris in NM on Jul 13, 2009 15:41:57 GMT -6
You will truly enjoy this dish! Enjoy!
Oh - another name for this dish is mock chicken legs. There may be others, but I use City Chicken.
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Post by Chris in NM on Jul 13, 2009 15:37:15 GMT -6
Hi and welcome canadianshewolf! You may use cream of mushroom soup. That is what she meant. Good luck!
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Post by Chris in NM on Jul 12, 2009 17:14:09 GMT -6
These are both from www.cooks.comPERFECTION SALAD 1 box lemon Jell-O 1 c. chopped cabbage 1 c. chopped celery 1/2 c. grated carrots A few pieces of either red or green peppers if you have them 1 tbsp. vinegar Pinch of salt 1/2 c. sugar Dissolve Jell-O in 1 cup boiling water and add 1 cup cold water, sugar, salt and vinegar. Stir. Cool until syrupy. Then add cabbage, celery, carrots and green peppers. I like to serve a small dish of mayonnaise along with it. PERFECTION SALAD 1 sm. pkg. lemon Jell-O 1 med. can crushed pineapple without juice, but save for use in making Jell-O 2 to 3 oz. cream cheese Cut up pimientos or cherries 1/3 c. finely chopped celery 2/3 c. chopped walnuts 1 c. heavy whipped cream Use pineapple juice to make Jell-O. Add pineapple to Jell-O. Let partially jell. Put cream cheese in mixer and cream until smooth. Add partial set Jell-O and mix together. Add celery and nuts. Fold whipped cream and cherries or pimientos last. Chill in mold.
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Post by Chris in NM on Jul 12, 2009 11:31:32 GMT -6
Here you go! These are both from www.cooks.comPERFECTION SALAD 1 box lemon Jell-O 1 c. chopped cabbage 1 c. chopped celery 1/2 c. grated carrots A few pieces of either red or green peppers if you have them 1 tbsp. vinegar Pinch of salt 1/2 c. sugar Dissolve Jell-O in 1 cup boiling water and add 1 cup cold water, sugar, salt and vinegar. Stir. Cool until syrupy. Then add cabbage, celery, carrots and green peppers. I like to serve a small dish of mayonnaise along with it. PERFECTION SALAD 1 sm. pkg. lemon Jell-O 1 med. can crushed pineapple without juice, but save for use in making Jell-O 2 to 3 oz. cream cheese Cut up pimientos or cherries 1/3 c. finely chopped celery 2/3 c. chopped walnuts 1 c. heavy whipped cream Use pineapple juice to make Jell-O. Add pineapple to Jell-O. Let partially jell. Put cream cheese in mixer and cream until smooth. Add partial set Jell-O and mix together. Add celery and nuts. Fold whipped cream and cherries or pimientos last. Chill in mold.
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Post by Chris in NM on Jul 12, 2009 5:43:11 GMT -6
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Post by Chris in NM on Jul 11, 2009 17:40:56 GMT -6
Oops! Forgot to say I added about 2 Tbl. lime juice to the meat, onion and pepper mixture while it was sauteing.
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Post by Chris in NM on Jul 11, 2009 16:26:21 GMT -6
Chicken Fajita Crescent Braid 1 can (8 oz) Pillsbury® Crescent rolls 1 tablespoon vegetable oil 2 small boneless skinless chicken breasts, cut into 1x1/2x1/2-inch strips 1 teaspoon chili powder 1/4 teaspoon salt - I omitted 1 clove garlic, finely chopped 1 small onion, thinly sliced 1/2 cup green or red bell pepper strips (2x1x1/4 inch) 1/4 cup Old El Paso® Thick 'n Chunky salsa - I used Chi Chi's, of course! 2 cups shredded Cheddar-Monterey Jack cheese blend (8 oz) - used Mexican blend 1 egg white, beaten - did not use Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough onto cookie sheet; press to 8x12 inches. In 10-inch skillet, heat oil over medium-high heat. Add chicken; stir in chili powder, salt and garlic; cook 3 to 5 minutes, stirring occasionally, until lightly browned. Add onion and bell pepper strips; cook 2 to 3 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender. Spoon chicken mixture in 4-inch strip lengthwise down center of dough. Top with salsa; sprinkle with cheese. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough within 1/2 inch of filling. Alternately cross strips over filling; press edges to seal. Brush with egg white. Bake 20 to 25 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices. www.pillsbury.com
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Post by Chris in NM on Jul 11, 2009 16:25:43 GMT -6
Chicken Fajita Crescent Braid 1 can (8 oz) Pillsbury® Crescent rolls 1 tablespoon vegetable oil 2 small boneless skinless chicken breasts, cut into 1x1/2x1/2-inch strips 1 teaspoon chili powder 1/4 teaspoon salt - I omitted 1 clove garlic, finely chopped 1 small onion, thinly sliced 1/2 cup green or red bell pepper strips (2x1x1/4 inch) 1/4 cup Old El Paso® Thick 'n Chunky salsa - I used Chi Chi's, of course! 2 cups shredded Cheddar-Monterey Jack cheese blend (8 oz) - used Mexican blend 1 egg white, beaten - did not use Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough onto cookie sheet; press to 8x12 inches. In 10-inch skillet, heat oil over medium-high heat. Add chicken; stir in chili powder, salt and garlic; cook 3 to 5 minutes, stirring occasionally, until lightly browned. Add onion and bell pepper strips; cook 2 to 3 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender. Spoon chicken mixture in 4-inch strip lengthwise down center of dough. Top with salsa; sprinkle with cheese. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough within 1/2 inch of filling. Alternately cross strips over filling; press edges to seal. Brush with egg white. Bake 20 to 25 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices. www.pillsbury.com
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Post by Chris in NM on Jul 9, 2009 7:44:04 GMT -6
Hi Ragtop! No it isn't a clone recipe. The ingredients in the one you are looking for is:
Janes Krazy Mixed Up Salt
INGREDIENTS: Salt, Herbs and Spices, Dehydrated Onion, Dehydrated Garlic.
The salt granules are large, and mixed with a dried herb blend, similar to McCormick's salt-free Garlic and Herb Seasoning.
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Post by Chris in NM on Jul 7, 2009 10:18:12 GMT -6
Deep-Dish Chicken Cordon Bleu Amy Warren Maineville, OH Serves 12 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 rolls) 2 tablespoons LAND O LAKES® Unsalted or Salted Butter 1 tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil 1 medium onion, thinly sliced 1 clove garlic, finely chopped 1 box (13.25 oz) frozen baked honey-battered chicken tenders, thawed, cut into 1/2-inch pieces, or 1 deli rotisserie chicken (2 to 2 1/2 lb), shredded 16 slices (1 oz each) Muenster cheese ¼ cup grated Parmesan cheese ¼ cup mayonnaise or salad dressing 2 tablespoons Dijon mustard 2 teaspoons lemon juice 1 teaspoon honey 1 teaspoon horseradish sauce or cream-style prepared horseradish ½ teaspoon chopped fresh thyme leaves or 1/8 teaspoon dried thyme leaves 1 lb shaved cooked brown-sugar or maple-glazed ham (from deli) Heat oven to 375ºF. Spray 13x9-inch (3-quart) glass baking dish with Crisco® Original No-Stick Cooking Spray. Unroll crescent rolls in baking dish; press perforations to seal. Bake 10 to 13 minutes or until light golden brown. Meanwhile, in 10-inch skillet, heat butter and oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring frequently, until softened. Remove from heat; stir in cut-up chicken tenders. Place 8 slices of the Muenster cheese over baked crust. In small bowl, stir Parmesan cheese, mayonnaise, mustard, lemon juice, honey, horseradish sauce and thyme until well blended. Spoon half of the mayonnaise mixture evenly over cheese on crust. Spoon chicken mixture evenly over mayonnaise mixture on crust. Spoon remaining mayonnaise mixture evenly over chicken. Cover chicken evenly with ham. Top with remaining 8 slices Muenster cheese. Bake 15 to 20 minutes longer or until cheese is melted and filling is thoroughly heated. www.pillsbury.com
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Post by Chris in NM on Jul 7, 2009 8:23:30 GMT -6
Classic Spritz Cookies
• 3 1/2 cups all-purpose flour • 1 teaspoon baking powder • 1 1/2 cups butter softened • 1 cup granulated sugar • 1 egg • 2 tablespoons milk • 1 tsp. vanilla ½ tsp. almond extract
Preheat oven to 350ºF. In bowl, combine flour and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well. Gradually add flour mixture to butter mixture; beat until combined. Do not chill. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet. Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely. Makes 7 – 8 dozen. Wilton.com
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Post by Chris in NM on Jul 6, 2009 16:34:01 GMT -6
Hello and welcome!
I tried and tried! The only mock angel food cake recipe has quite a few ingredients, not the 2 you mentioned. hmmmmmmm! I am sorry I couldn't help!
Chris
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Post by Chris in NM on Jul 6, 2009 16:20:53 GMT -6
I echo Sylvia! Welcome!
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Post by Chris in NM on Jul 5, 2009 11:45:40 GMT -6
Triple Onion Burgers with Caramelized Onions - TNT from www.cookingclubofamerica.com2 lb. ground beef chuck 1/2 cup finely chopped red onion 1/3 cup sliced green onions 3/4 teaspoon salt 1/2 teaspoon freshly ground pepper 4 garlic cloves, minced 6 onion sandwich buns, split Caramelized Onions (recipe follows) 1. In large bowl, combine ground beef, red onion, green onions, salt, pepper and garlic; mix well. Shape mixture into 6 (4-inch) patties. Place on large plate. Refrigerate 30 minutes or up to 2 hours to blend flavors. 2. Heat grill. Place patties on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until no longer pink in center, turning once. 3. Serve patties on buns, topped with Caramelized Onions. 6 sandwiches Caramelized Onions 2 tablespoons butter 1 tablespoon vegetable oil 2 lb. onions, halved, sliced 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 1/4 teaspoon sugar 3 tablespoons balsamic vinegar 1. Melt butter in large skillet over medium heat. Add oil and onions; stir to coat onions with butter mixture. Cover; cook 5 minutes or until onions begin to wilt. 2. Uncover; stir in salt, pepper and sugar. Cook over medium to medium-low heat 8 to 10 minutes or until onions are golden brown, stirring occasionally. 3. Add vinegar; stir to scrape up browned bits from bottom of pan. Serve warm. (Onions can be made up to 2 days ahead; cover and refrigerate.)
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Post by Chris in NM on Jul 4, 2009 10:59:04 GMT -6
Have a safe and happy 4th of July!
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Post by Chris in NM on Jul 3, 2009 19:04:27 GMT -6
SHRIMP AND ASPARAGUS PASTA TOSS T & T
6 oz. uncooked angel hair pasta
SAUCE: 2 tbsp. margarine or butter 2 tbsp. flour 1 tsp. chicken-flavor instant bouillon 1-1/2 c. milk PLUS ¼ c. mild white wine 2 oz. (1/2 c.) shredded Swiss cheese 1/2 c. grated Parmesan cheese 1/2 lb. cooked shrimp 8 oz. (18 spears) fresh cooked asparagus, cut into 1-inch pieces 2 oz. fresh mushrooms
Cook pasta according to directions. Drain; rinse, keep warm. Melt margarine in medium saucepan. Blend in flour and bouillon; cook until smooth and bubbly. Gradually add milk & wine; cook until mixture boils and thickens, stirring constantly. Add cheeses; stir until smooth. Stir in shrimp, asparagus and mushrooms; cook until thoroughly heated. Serve over cooked pasta. Serves 4. * I added the Linguine to the sauce mixture. It was great!
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