Welcome to my kitchen! Here in my kitchen you are going to find some of the best recipes know to man! This collection of recipe's come from around the world! There are new and exciting recipes added almost daily and this site will always be growing and getting better as time goes by. If you have a recipe that you would like to put on my site please email it to me at [email protected] and I will be MORE THAN HAPPY to add it and give YOU credit for the recipe(s) that you send.
My SPICY Chili Seasoning Mix and Chili
4 tablespoons chili power
2 � � teaspoons ground coriander
2 �1/2 teaspoons ground cumin
1 �1/2 teaspoons garlic powder
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
ADDITIONAL INGREDIENTS:
1 pound boneless round steak, cut into 1 inch pieces
2 teaspoons vegetable oil
1 pound lean ground beef
1 medium onion, chopped
1 can (28 ounces) diced tomatoes, un-drained
2 cans (15 ounces each) chili beans, divided
Combine the first six ingredients. Store in an airtight container in a cool dry place. Yield: 4 batches (20 teaspoons total).
To prepare chili: Lightly brown steak in oil in a Dutch oven; add 3 teaspoons of the seasoning mix and toss to coat. Add ground beef; cook until meat is no longer pink. Add onion; cook until tender. Add tomatoes and 2 more teaspoons of mix. Stir in one can of chili beans. Place the other can in a blender; cover and process until smooth. Add to chili. Book on low for 30 � 40 minutes or until meat is tender.
Colorful Kielbasa
1 can (10- � ounces) condensed cream of celery coup, undiluted
1 �1/2 cups water
1 tablespoon butter or margarine
1 pound smoked kielbasa, cut into � inch pieces
3/4 cup uncooked long frain rice
1 jar (4 � � ounces) sliced mushrooms, drained
1 cup (4 ounces) shredded cheddar cheese
In a skiller, combine soup, water and butter; bring to a boil. Add kielbasa and rice. Reduce heat; cover and simmer about 18 minutes or until rice is almost tender. Stir in peas and mushrooms. Cover and simmer 15 minutes or until rice is tender and peas are heated through. Sprinkle with cheese; cover and let stand until melted.
Quick Coconut Cream Pie
1 package (5.1 ounces) instant vanilla pudding mix
1 � � cups cold milk
1 carton (8 ounces) frozen whipped topping, thawed, divided
� to 1 cup flaked coconut, toasted, divided
1 pastry shell, baked or graham cracker curst (8 or 9 inches)
In a mixing bowl, beat pudding and milk on low speed for 2 minutes. Fold in half of the whipped topping and � to � cup of coconut. Pour into crust. Spread with remaining whipped topping; sprinkle with remaining coconut. Chill. Serves 6 to 8
Million Dollar Pie
1 large graham cracker crush pie shell
1 large cool whip
1 cup chopped pecans
1/4 cup lemon juice
1 large can of crushed pineapple, drained.
1/2 cup of coconut
Mix all together, put in graham cracker crust; refrigerate for 5 hours or overnight.
Peach Cobbler
Melt � stick of butter and pour into a casserole dish
In a bowl mix 1 cup of sugar and 1 cup of flour.
Stir in enough milk to make it about as thick as cake batter
Pour into melted butter. Pour a can of peaches on top
Cook in a 350 degree oven until the top is browned. (30 to 45 minutes)
No Fuss Potato Soup
6 cups cubed peeled potatoes
5 cups water
2 cups chopped onion
� cup chopped celery
� cup thinly sliced carrots
� cup butter or margarine
4 teaspoons chicken bouillon granules
2 teaspoons salt
� teaspoon pepper
1 can (12 ounces) evaporated milk
3 tablespoons chopped fresh parsley
Snipped chives, optional
In a large slow cooker, combine the first nine ingredients. Cover and cook on high for 7 � 8 hours or until the vegetables are tender. Add milk and parsley; mix well. Cover and cook 30 � 60 minutes longer or until heated through. Garnish with chives if desired.
Seafood Pasta
1 pkg. (8 oz.) Louis Kemp fat free Scallop Delights
1 medium onion (chopped)
1 small bell pepper (chopped)
1 garlic clove (minced)
1 tsp. Dried oregano
2 Tbs. Olive oil
2 16 oz. Cans diced tomatoes
1 tsp. Oregano
Salt and Pepper to taste
1 pound angel hair pasta (cooked)
In a skillet, combine oil, onions, bell pepper and garlic. Saute� until vegetables are tender. Add tomatoes, oregano, salt and pepper, bring to a boil for 1 min. Reduce heat, simmer 3 min. Serve sauce warm over pasta. Top with grated Parmesan cheese.
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