Saturday, August 21, 2010

August Recipes: Week Three



Crab & Scampi

1 lb Crab

1 lb medium shrimp, shelled and deveined

8 Tbsp butter

1 green onion, chopped

4 cloves garlic, minced

2 tsp lemon juice

1/2 tsp salt

1 Tbsp Parsley

Pat shrimp dry and set aside. Melt butter in a wide frying pan. Add green onion, garlic, lemon juice and salt. Heat until slightly bubbly. Add shrimp to pan and cook until pink.

Set oven to Broil. Place crab on cooling rack in a cookie sheet. Place in the oven. Allow crab to cook for 3-5 minutes on each side.

Mini Muffin Dogs

4 C. Bisquick

3/4 C. cornmeal

1-1/3 C. sugar

2 C. milk

1/2 C. melted margarine

4 eggs

1 pkg hot dogs

Paper Muffin Liners

Chop hot dogs into 1/4 slices. Combine Bisquick, cornmeal, sugar, milk, margarine, and eggs in a bowl. Place muffin liners in muffin pan. Scoop Bisquick mixture into muffin liners, filling about 2/3 full. Add about 4-5 slices of hot dog to muffin liners. Bake at 350 degrees F for 15-20 minutes. Use toothpick to test.


These are also great freezer snacks. You can reheat them in the microwave easily.

Goulash (courtesy of my husbands family)

1 lb. Hamburger

2 cans diced tomatoes

1 can green beans

1 8oz can tomato sauce

Elbow Macaroni (4 C. uncooked)

Grated cheddar cheese

salt

pepper

Brown and drain hamburger. Boil noodles and drain. Add drained tomatoes, drained green beans, and tomato sauce. Keep on burner until everything is warm. Top with cheese, and salt and pepper to taste.


Pizzeria Casserole

1-16oz mostaccioli pasta, uncooked

4 C. pizza sauce

2/3 C. sliced pepperoni

3 C. shredded mozzarella cheese

Cook pasta according to package directions, drain. In large bowl, combine pasta sauce, pepperoni, and 2 cups cheese. Pour into greased 9x13 baking dish, sprinkle with remaining cheese. Cover and bake at 350 degrees F for 25 minutes. Make about 8 servings.

Complete Chicken Dinner

3 C. potatoes, cubed

3 C. baby carrots

1 onion, chopped

4 chicken breasts

1 C. water

2-87oz. pkg. chicken gravy mix

1 tsp. seasoned salt

2 tsp. dread thyme

1/4 tsp. poultry seasoning

1 C. sour cream

Arrange potatoes, carrots, and onion in a slow cooker. Arrange chicken on top, overlapping slightly; set aside. Combine water, gravy mix, and seasonings in a small bowl; drizzle over chicken. Cover and cook on LOW setting for 8 hours or on HIGH for 4 hours. Remove chicken and vegetables to a serving platter. Whisk sour cream into drippings in slow cooker; pour over chicken and vegetables.

Tacos

Seasoning

2 tsp. minced onion

1 tsp salt

1 tsp chili pepper

1/2 tsp ground cumin

1/2 tsp crushed dried red pepper

1/2 tsp garlic

1/2 tsp cornstarch

1/4 tsp dried oregano

For Tacos

1 lb ground beef

1 recipe mix (above)

3/4 C. water

taco shells

chopped tomatoes

grated cheese

shredded lettuce

Cook ground beef, drain fat. Add mix and water. Bring to boil. Reduce heat, cook uncovered 10 minutes. Stir once or twice.


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