Sunday, August 15, 2010

More menu plan recipes

I'm trying out a few things this month that aren't in my blog yet, so I'm going to put the recipes here.

Easy Egg Rolls
  • 1 lb. ground meat (beef, turkey, chicken, crab, shrimp, pork)
  • 2 Tbsp. soy sauce
  • 1 package coleslaw mix
  • 1/2 onion, diced
  • 1 4 oz. can mushrooms, diced
  • salt and pepper
  • 1 pkg. egg roll wraps
Cook meat with onions, mushrooms, soy sauce, salt and pepper. Add coleslaw mix and cook for another 5 minutes. Use water or egg to wet the sides of a wrap. Add 1 to 2 Tbsp. filling near a corner, fold that corner to cover the filling, then the sides, then finish the roll by rolling. Deep fry in 365° oil until light golden brown.

Coconut Mango Cheesecake - I found this one at my new favorite recipe site,!
  • 1 1/2 c. graham cracker crumbs
  • 1 1/2 c. sweetened shredded coconut, toasted lightly
  • 1/4 c. sugar
  • 1/2 c. unsalted butter
  • 1 8 oz. pkg. cream cheese
  • 3/4 c. sugar
  • 3 eggs
  • 1 egg yolk
  • 12 oz. cream of coconut
  • 1 cup whipping cream
  • 1 c. shredded coconut
  • 2 large fresh mangoes
Wrap outside of 9-inch diameter springform pan with 2 3/4 inch high sides with foil. Mix graham cracker crumbs, coconut and sugar in medium bowl. Add butter and mix to blend. Press mixture into bottom and up sides of prepared pan. Chill while preparing filling.

Preheat oven to 325F. Beat cream cheese and 3/4 cup sugar in large bowl until blended. Add eggs one at a time, beating after each addition. Beat in egg yolk. Add cream of coconut, whipping cream and shredded coconut; beat just until blended. Pour into crust. Bake cheesecake until puffed and golden, about 1 hour 30 minutes. Transfer to rack; cool completely. Refrigerate until well chilled (Can be made 3 days ahead. Cover and keep refrigerated.)

Puree 1/4 of mango slices in blender until smooth. Transfer to small bowl. Sweeten to taste with sugar, if desired.

Using small knife, cut around cheesecake to loosen. Remove pan sides. Arrange remaining mango slices decoratively over cheesecake. Serve with mango puree.

Baked Macaroni & Cheese
  • 16 oz. box elbow macaroni
  • 1/4 c. margarine or butter
  • 2 cloves garlic, minced
  • 1 tsp. onion powder
  • 1 tsp. ground mustard
  • 1/4 tsp. cayenne pepper (this does not make it hot, it adds zest!)
  • 3 Tbsp. flour
  • 3 c. half and half or milk or 50/50 of each (I use 2 cans of evaporated milk for this)
  • 1 1/2 c. shredded sharp cheddar cheese
  • 1 lb. Velveeta, cut into small cubes
  • salt & pepper to taste
  • 1/2 grated parmesan cheese
Preheat oven to 350°F. Grease a 2 quart or larger casserole dish. Cook the pasta in a pot of boiling salted water until al dente (do not overcook the pasta), about 7 minutes. Drain but do not rinse. Place in a bowl and add another 2 Tbsp. butter to prevent sticking, set aside.
Melt 1/4 c. butter in a large saucepan over medium heat. Add in minced garlic, onion powder, mustard powder and cayenne pepper; stir with a wooden spoon for about 3 - 4 minutes. Add in flour and stir for 1 minute. Slow add milk and cook, stirring constantly over medium heat until bubbly and thickened. Reduce heat and add in cheddar and Velveeta cheeses; mix until melted and smooth. Season with salt and pepper to taste. Add the cooked pasta and toss to combine. Transfer to casserole dish. Sprinkle with parmesan cheese. Bake at 350°F for 20 to 25 minutes.

Chow Mein Casserole
  • 1 lb. ground beef
  • 1 c. chopped celery
  • 1 large onion, chopped
  • 2/3 c. instant rice OR 1/2 c. regular long grain white rice
  • 2 Tbsp. soy sauce
  • 1 can cream of mushroom soup
  • 3/4 c. water
  • 1 can water chestnuts, drained
  • 1 4 oz. can mushrooms, drained
Brown the ground beef with celery and onion. Mix together with the rest of the ingredients and pour into greased casserole dish. Bake at 350°F, 15 minutes uncovered if using instant rice and 30 minutes uncovered if using regular rice, then 30 more minutes covered.

Wild Rice & Beef Crock Pot Casserole
  • 1 c. uncooked wild rice, rinsed and drained
  • 1 c. chopped celery
  • 1 c. chopped carrots
  • 2 4 oz. cans mushroom pieces, drained
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 3 beef bouillon cubes
  • 2 lb. boneless round steak (I found chuck steak was cheaper), cut into 1 inch cubes
  • 3 c. water
Place ingredients in crock pot in the order listed. Do not stir. Cover and cook on low for 6 to 8 hours or until rice is tender. Stir before serving.

Rosemary chicken & potatoes
  • 6 bone-in chicken thighs
  • 1 1/2 lbs. red potatoes, cut into 1 inch cubes
  • 2 Tbsp. vegetable oil
  • 2 tsp. paprika
  • 1 1/2 tsp. crushed rosemary leaves
  • 1 tsp. dry minced garlic
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
Mix oil, spices and salt in a large bowl. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in single layer on foil-lined cookie pan sprayed with cooking spray. Roast in a preheated 425°F oven 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

Artichoke Dip & Pita Chips - my son got this recipe from his manager and, although I'm not a fan of artichokes, I DEVOURED this!
  • 14 oz. can Reese's brand artichoke hearts, chopped
  • 1/2 c. Hellman's mayonnaise
  • 8 oz. cream cheese
  • 1 c. parmesan cheese
  • 2 cloves garlic, minced
Mix all together. Put into a baking dish and bake at 350° 25 - 30 minutes until slightly bubbly & golden brown. Can add more parmesan cheese before serving.

Pita chips
Cut 1 pkg pita bread into pie wedge shaped triangles. Spray with cooking spray or brush with butter and sprinkle with a bit of parsley if desired. Bake 10- 15 minutes at 350° until desired crispness.

Lemon Meringue Torte
  • 1/2 c. margarine or butter
  • 1/2 c. sugar
  • 4 egg yolks (save the whites)
  • 6 Tbsp. milk
  • 1 c. flour
  • 1 tsp. baking powder
  • 1 c. sugar
  • 3 Tbsp. cornstarch
  • 1 c. cold water
  • 2 beaten egg yolks (save the whites)
  • 1 Tbsp. margarine
  • 3 Tbsp. lemon juice
  • 6 egg whites
  • 3/4 c. sugar
For the cake, cream together the butter or margarine and sugar. Add egg yolks and milk and beat well. Add flour and baking powder and beat well. Pour into greased 9 x 13 pan and bake at 350°F for 15 minutes.
For the filling, combine sugar, cornstarch and cold water. Stir until smooth. Bring to a boil and boil for 1 minute. Stir small amount into 2 beaten egg yolks. Return to pan, stirring constantly. Cook another 2 minutes. Remove from heat and add margarine and lemon juice. Spread over hot cake.
For the topping, beat the egg whites until soft peaks form. Gradually add sugar, beat until stiff peaks form. Spread over hot filling to the edges of the pan, swirling and pulling up decorative points of meringue. Bake at 350°F until meringue is lightly browned. Cool away from drafts. Store in refrigerator.

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