Nov
14
2011
0

Frank’s Redhot Buffalo Chicken Dip

Recipe: Frank’s Redhot Buffalo Chicken Dip

Summary: Not health friendly, but boy is it good!!

Ingredients

  • 8 oz. pkg. cream cheese, softened
  • 1/2 cup blue cheese or ranch salad dressing
  • 1/2 cup FRANK’S® REDHOT® Original
  • 1/2 cup crumbled blue cheese or shredded mozzarella cheese
  • 2 lbs chicken breasts, cooked and chopped

Instructions

  1. HEAT oven to 350°F.
  2. Place cream cheese into deep baking dish.
  3. Stir until smooth.
  4. MIX in salad dressing, Frank’s RedHot Sauce and cheese.
  5. Stir in chicken.
  6. BAKE 20 min. or until mixture is heated through; stir.
  7. Garnish as desired.
  8. Serve with crackers or vegetables.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

My rating 4 stars:  ????? 1 review(s)


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Written by in: All Recipes,Dips and Sauces,Side Dish |
Nov
11
2011
0

Chicken/Turkey Tetrazinni

Recipe: Chicken/Turkey Tetrazinni

Summary: Perfect for Thanksgiving leftover turkey

Ingredients

  • 1 lb. pasta, cooked
  • 1/2 pound fresh mushrooms
  • 1 stick butter
  • 2/3 cup flour
  • 1 large onion, sliced
  • 5 cloves garlic, peeled and chopped
  • 4 c. chicken broth
  • 2 c. light cream
  • 1/4 cup dry sherry
  • 4 c. diced chicken, cooked
  • 1 c. grated Parmesan cheese
  • 1/3 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Cook and drain pasta according to package directions. Slice the mushrooms 1/8 of an inch thick and sauté in 2-3 tablespoons of the butter, along with sliced onion, and chopped garlic until lightly browned. Combine the remaining butter with flour and add chicken broth, stirring over low heat until thickened. Add the cream, salt, pepper, sherry, and garlic powder.
  2. Divide the sauce in half. And one half of the chicken meat, and half of the mushrooms and cooked pasta. Butter a casserole dish and turn the pasta mixture into the casserole leaving a well in the center of the pasta.
  3. Turn remaining cooked chicken half into the center of the pasta mixture. Top with Parmesan cheese, and bake uncovered at 400°F for 20 minutes.
  4. Optional: may also top with butter to breadcrumbs and grated cheddar or American cheese.

Preparation time: 45 minute(s)

Cooking time: 20 minute(s)


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Written by in: All Recipes,Main Dish,Musings,Pasta Main,Poultry |
Nov
09
2011
0

Frog Eye Salad

Recipe: Frog Eye Salad

Summary: Awesome!

Ingredients

  • 1 C Sugar
  • 2 T flour
  • 2 1/2 t salt
  • 1 3/4 C unsweetened pineapple juice
  • 2 eggs, beaten
  • 1 T lemon juice
  • 3 quarts water
  • 1 T vegetable oil
  • 1 16oz. package acini di pepe pasta
  • 3 11oz. cans mandarin oranges, drained
  • 2 20oz. cans pineapple tidbits, drained
  • 1 20oz. can pineapple, crushed
  • 1 8oz. container frozen whipped topping, thawed
  • 1 C miniature marshmallows
  • 1 C shredded coconut

Instructions

  1. In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thicekend. Remove from heat; add lemon juice and cool to room temperature.
  2. Bring water to a boil, add oil and remaining salt. Cook pasta until al dente. Rinse under cold water and drain.
  3. In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving, add marshmallows and coconut.
  4. Toss and serve.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 12

My rating 4 stars:  ????? 1 review(s)


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Written by in: All Recipes,Dessert,Misc Salads,Musings,Salad |
Nov
09
2011
0

Homemade Corned Beef or Venison

Recipe: Homemade Corned Beef or Venison

Summary: I like this more than the store bought corned beef

Ingredients

  • 2 to 3 pound brisket
  • 2 quarts water
  • 1/2 C canning and pickling salt
  • 1/2 C tenderizing salt (Morton’s Tenderquick)
  • 3 T sugar
  • 2 T mixed pickling spice
  • 2 bay leaves
  • 8 whole black peppercorns
  • 4 cloves garlic mixed

Instructions

  1. Combine all ingredients except meat in a pot and heat just to a boil. Remove from heat and allow to cool back down to room temp.
  2. Place meat in a non-reactive container (glass, ceramic or ziplocs) and pour in cooled brine solution. Refrigerate for 4 to 6 days (thinner cuts for 4, thicker for 6). Stir up the meat at least once a day.
  3. When ready to cook, dump out he mixture and rinse off the meat. Place meat and fresh water in a pot and heat to a boil. Reduce heat and allow to simmer approximately 3 1/2 to 4 1/2 hours until meat falls apart.
  4. Optional: For a saltier, stronger result, save a couple cups of the brine solution and add to the fresh water when cooking.
  5. Optional: Instead of cooking on the stove top, cook in a crock-pot on low for approximately 8-10 hours.

Preparation time: 3 hour(s)

Cooking time: 4 hour(s)

Number of servings (yield): 4

My rating 4 stars:  ????? 1 review(s)


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Written by in: All Recipes,Beef,Main Dish,Musings |
Nov
04
2011
0

Setting up WordPress with Nearly Free Speech

Here are fantastic instructions for setting up WordPress on NSF.  This will get your automatic updates for plugins working.

http://www.sarahpin.com/2008/07/04/how-to-get-wordpress-working-under-php-safe_mode-on-nearlyfreespeechnet/

I’m mostly posting this so I can find it again in the future.  However, if it helps anyone, then maybe my karma points will increase.  :lol:


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Written by in: Musings |
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