These sandwiches were inspired by the Earl of Sandwich restaurant we ate at during our DisneyWorld trip earlier this month.
Ingredients:
Turkey (deli or leftover from a holiday meal)
Stuffing
Cranberry sauce
Gravy
Mayonnaise
Sandwich Roll
Directions:
Heat up leftovers in the microwave to desired temperature. Put mayo on bread, put turkey on bottom, stuffing on top of turkey and gravy across the stuffing, put back in microwave for 20 seconds, add cranberry sauce and enjoy!
These sandwiches were excellent, not as great as the restaurant, but they were really great.
I plan on doing this a few more times.
Monday, December 29, 2008
Busy Day Ham Bake
This recipe is from Taste of Home Best Ever Casseroles published 2008
Ingrediants:
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 package (10 ounces) frozen chopped broccoli, thawed
1 cup cooked rice
1 cup cubed fully cooked ham
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup dry bread crumbs
1 tablespoon butter
Directions:
In a large bowl, combine the first six ingrediants. Transfer to a greased 1-1/2 quart baking dish. Toss bread crumbs and butter; sprinkle over the top. Bake, uncovered at 350° for 30 minutes or until heated through.
We tried this recipe for the first time last night. We have so much leftover ham from Christmas that I am going to be trying new recipes with ham just so that we can use it all up.
Ingrediants:
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 package (10 ounces) frozen chopped broccoli, thawed
1 cup cooked rice
1 cup cubed fully cooked ham
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup dry bread crumbs
1 tablespoon butter
Directions:
In a large bowl, combine the first six ingrediants. Transfer to a greased 1-1/2 quart baking dish. Toss bread crumbs and butter; sprinkle over the top. Bake, uncovered at 350° for 30 minutes or until heated through.
We tried this recipe for the first time last night. We have so much leftover ham from Christmas that I am going to be trying new recipes with ham just so that we can use it all up.
Apple and Herb Roasted Turkey
This recipe is from Taste of Home Perfection published November 2008
Ingrediants:
1/4 cup minced fresh sage
1/4 cup minced fresh rosemary
1 turkey (14 pounds)
1 medium apple, quartered
1 medium onion, halved
1 celery rib, halved
1/2 cup butter, melted
1/2 cup apple jelly, warmed
Directions:
Combine sage and rosemary. with fingers, carefully loosen skin from the turkey breast; rub herbs under the skin. Secure skin to the underside of breast with toothpicks.
Place breast side up on a rack in a roasting pan. Stuff turkey with apple, onion and celery. Brush with butter.
Bake, uncovered, at 325° for 3 to 3-1/2 hours or until a meat thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Brush with apple jelly. Cover and let stand for 15 minutes before removing toothpicks and carving.
This was the first turkey I had ever cooked, I made it for Christmas dinner and it came out really well. We brined it beforehand and it was really easy and really great.
Ingrediants:
1/4 cup minced fresh sage
1/4 cup minced fresh rosemary
1 turkey (14 pounds)
1 medium apple, quartered
1 medium onion, halved
1 celery rib, halved
1/2 cup butter, melted
1/2 cup apple jelly, warmed
Directions:
Combine sage and rosemary. with fingers, carefully loosen skin from the turkey breast; rub herbs under the skin. Secure skin to the underside of breast with toothpicks.
Place breast side up on a rack in a roasting pan. Stuff turkey with apple, onion and celery. Brush with butter.
Bake, uncovered, at 325° for 3 to 3-1/2 hours or until a meat thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Brush with apple jelly. Cover and let stand for 15 minutes before removing toothpicks and carving.
This was the first turkey I had ever cooked, I made it for Christmas dinner and it came out really well. We brined it beforehand and it was really easy and really great.
Zesty Chicken with Artichokes
This recipe is from Taste of Home Healthy Cooking published in 2008
Ingrediants:
2 teaspoons dried thyme
2 teaspoons grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
4 teaspoons olive oil, divided
1 large onion, chopped
2 garlic cloves, minced
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
3/4 cup white wine or reduced sodium chicken broth
1/4 cup sliced pimiento-stuffed olives, drained
1/4 cup sliced ripe olives, drained
Directions:
Combine the thyme, lemon peel, salt and pepper; rub over chicken. In a large nonstick skillet, brown chicken in 2 teaspoons oil; remove and set aside.
In the same skillet, saute onion and garlic in remaining oil until tender. Stir in the artichokes, wine(chicken broth) and olives. Return chicken to the pan. Bring to a boil. REduce heat; cover and simmer for 6-8 minutes or until the chicken juices run clear.
Remove chicken and keep warm. Simmer artichoke mixture, uncovered for 2-3 minutes or until liquid has evaporated; serve with chicken.
We tried this at my mom's house on laundry night and everyone agreed that the artichoke mixture was good, but the chicken was bland! I think that instead of thyme another spice could be used to add more flavor to this chicken... We might try tarragon or maybe garlic powder next time.
Ingrediants:
2 teaspoons dried thyme
2 teaspoons grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
4 teaspoons olive oil, divided
1 large onion, chopped
2 garlic cloves, minced
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
3/4 cup white wine or reduced sodium chicken broth
1/4 cup sliced pimiento-stuffed olives, drained
1/4 cup sliced ripe olives, drained
Directions:
Combine the thyme, lemon peel, salt and pepper; rub over chicken. In a large nonstick skillet, brown chicken in 2 teaspoons oil; remove and set aside.
In the same skillet, saute onion and garlic in remaining oil until tender. Stir in the artichokes, wine(chicken broth) and olives. Return chicken to the pan. Bring to a boil. REduce heat; cover and simmer for 6-8 minutes or until the chicken juices run clear.
Remove chicken and keep warm. Simmer artichoke mixture, uncovered for 2-3 minutes or until liquid has evaporated; serve with chicken.
We tried this at my mom's house on laundry night and everyone agreed that the artichoke mixture was good, but the chicken was bland! I think that instead of thyme another spice could be used to add more flavor to this chicken... We might try tarragon or maybe garlic powder next time.
Scrumptious Spaghetti
This recipe is from Taste of Home recipe card collection published 2008
Ingrediants:
1 medium green pepper, chopped
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
1 can (15 ounces) tomato sauce
2 tablespoons sugar
1/2 to 1 teaspoon dried oregano
1 package (16 ounces) spaghetti
1/4 cup grated Parmesan cheese, optional
Directions:
In a large skillet, saute green pepper, onion and garlic in oil until tender. Stir in the tomato sauce, sugar and oregano. Cover and simmer for 20 minutes, stirring occasionally.
Meanwhile, cook spaghetti according to package directions. Drain; transfer to a serving dish. Serve with sauce. Sprinkle with Parmesan cheese if desired.
This was our first time trying this receipe. I think that 2 tablespoons is too much sugar. Otherwise it was good for a new spaghetti receipe. I think next time I would use 1 tablespoon of sugar.
Ingrediants:
1 medium green pepper, chopped
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
1 can (15 ounces) tomato sauce
2 tablespoons sugar
1/2 to 1 teaspoon dried oregano
1 package (16 ounces) spaghetti
1/4 cup grated Parmesan cheese, optional
Directions:
In a large skillet, saute green pepper, onion and garlic in oil until tender. Stir in the tomato sauce, sugar and oregano. Cover and simmer for 20 minutes, stirring occasionally.
Meanwhile, cook spaghetti according to package directions. Drain; transfer to a serving dish. Serve with sauce. Sprinkle with Parmesan cheese if desired.
This was our first time trying this receipe. I think that 2 tablespoons is too much sugar. Otherwise it was good for a new spaghetti receipe. I think next time I would use 1 tablespoon of sugar.
Italian Meatball Soup
This recipe is from 30-Minute Meals published by Better Homes and Gardens 2006
Ingrediants:
1 14-1/2 ounce can diced tomatoes with onion and garlic, undrained
1 14 ounce can beef broth
1-1/2 cups water
1/2 teaspoon Italian seasoning, crushed
1/2 or a 16 ounce package of frozen cooked meatballs
1/2 cup small dried pasta (such as elbow macaroni, orzo [rosamarina], tripolini, ditalini or stellini)
1 cup loose-pack frozen mixed vegetables
Shredded or shaved Parmesan cheese
Directions:
In a large saucepan, stir together undrained tomatoes, beef broth, the water, and Italian seasoning; bring to a boil.
Add frozen meatballs, uncooked pasta and frozen vegetables. Return to boiling; reduce heat. cover and simmer about 10 minutes or until pasta and vegetables are tender. Top individual servings with Parmesan cheese.
Ingrediants:
1 14-1/2 ounce can diced tomatoes with onion and garlic, undrained
1 14 ounce can beef broth
1-1/2 cups water
1/2 teaspoon Italian seasoning, crushed
1/2 or a 16 ounce package of frozen cooked meatballs
1/2 cup small dried pasta (such as elbow macaroni, orzo [rosamarina], tripolini, ditalini or stellini)
1 cup loose-pack frozen mixed vegetables
Shredded or shaved Parmesan cheese
Directions:
In a large saucepan, stir together undrained tomatoes, beef broth, the water, and Italian seasoning; bring to a boil.
Add frozen meatballs, uncooked pasta and frozen vegetables. Return to boiling; reduce heat. cover and simmer about 10 minutes or until pasta and vegetables are tender. Top individual servings with Parmesan cheese.
Tuesday, December 16, 2008
Chicken with Creamy Chive Sauce
This recipe is from Quick and Easy Recipes 2008
Ingrediants:
6 skinless, boneless chicken breast halves (about 2 pounds total)
1/4 cup butter
1 0.7-ounce packacge Italian salad dressing mix
1 10.75-ounce can condensed golden mushroom soup
1/2 cup dry white wine or chicken broth
1/2 of a 8-ounce tub cream cheese with chive and onion
Directions:
Place chicken in a 3 1/2 or 4 quart slow cooker. In a medium saucepan, melt butter over medium heat. Stir in Italian salad dressing mix. Stir in soup, white wine and cream cheese. Pour over chicken. Cover; cook on low-heat setting for 4 to 5 hours. Yields: 6 servings.
We tried this recipe for the first time tonight, this was also our first time using our new slow cooker. We opted for using chicken broth instead of white wine because we use a lot more chicken broth in our cooking.
On a scale of 1 -5, my husband rated it a 4 and I rated it a 3.
The chicken was very juicy and it peeled apart really nicely.
We had a nice house salad with it.
Ingrediants:
6 skinless, boneless chicken breast halves (about 2 pounds total)
1/4 cup butter
1 0.7-ounce packacge Italian salad dressing mix
1 10.75-ounce can condensed golden mushroom soup
1/2 cup dry white wine or chicken broth
1/2 of a 8-ounce tub cream cheese with chive and onion
Directions:
Place chicken in a 3 1/2 or 4 quart slow cooker. In a medium saucepan, melt butter over medium heat. Stir in Italian salad dressing mix. Stir in soup, white wine and cream cheese. Pour over chicken. Cover; cook on low-heat setting for 4 to 5 hours. Yields: 6 servings.
We tried this recipe for the first time tonight, this was also our first time using our new slow cooker. We opted for using chicken broth instead of white wine because we use a lot more chicken broth in our cooking.
On a scale of 1 -5, my husband rated it a 4 and I rated it a 3.
The chicken was very juicy and it peeled apart really nicely.
We had a nice house salad with it.
Chili with Corn Bread Topping
This recipe is from Cooking for 2 - Fall 2006 issue
Ingrediants:
1/3 pound lean ground beef
1/4 cup chopped onion
1 can (15 ounces) chili with beans
1/2 cup water
3/4 cup corn bread/muffin mix
3 tablespoons 2% milk
2 tablespoons beaten egg
1/3 cup shredded cheddar cheese
1/4 cup frozen corn, thawed
Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in chili and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Pour into two 2-cup baking dishes.
In a small bowl, combine the corn bread mix, milk and egg. Stir in cheese and corn just until combined. Spread bater evenly over chili. Bake at 400○ for 15 - 18 minutes or until topping is golden brown. Yield 2 servings.
We have made this recipe many, many times. It is excellent and easy to make. Instead of using two 2-cup baking dishes, we use one 2-quart baking dish. We also tend to add about a half can more chili, but sometimes it will spill over in the oven, so we make sure to put something to catch any spill over.
On a scale of 1 - 5 my husband and I give this recipe a 4.
Match it with a salad and it is an excellent meal for a cold winter night.
Ingrediants:
1/3 pound lean ground beef
1/4 cup chopped onion
1 can (15 ounces) chili with beans
1/2 cup water
3/4 cup corn bread/muffin mix
3 tablespoons 2% milk
2 tablespoons beaten egg
1/3 cup shredded cheddar cheese
1/4 cup frozen corn, thawed
Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in chili and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Pour into two 2-cup baking dishes.
In a small bowl, combine the corn bread mix, milk and egg. Stir in cheese and corn just until combined. Spread bater evenly over chili. Bake at 400○ for 15 - 18 minutes or until topping is golden brown. Yield 2 servings.
We have made this recipe many, many times. It is excellent and easy to make. Instead of using two 2-cup baking dishes, we use one 2-quart baking dish. We also tend to add about a half can more chili, but sometimes it will spill over in the oven, so we make sure to put something to catch any spill over.
On a scale of 1 - 5 my husband and I give this recipe a 4.
Match it with a salad and it is an excellent meal for a cold winter night.
Savory Meat Loaf
This recipe is from the Taste of Home website.
Ingrediants:
1 egg
1 cup fat free milk
3/4 cup quick cooking oats
2 slices bread, crumbled
1/2 cup finely chopped onion
1 teaspoon rubbed sage
1 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef
3/4 cup ketchup
1/2 cup water
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
Directions:
In a large bowl, combine the first eight ingrediants. Crumble beef over the mixture and mix well. Shape into a loaf; place in an ungreased 11-in. x 7-in. x 2-in baking dish.
In a small bowl, combine the ketchup, water, brown sugar, vinegar and Worcestershire sauce; pour over meat loaf. Bake at 325○ for 1 to 1-1/4 hours or until meat is no longer pink and a meat thermometer reads 160○. Let stand for 10 minutes before slicing. Yield 6 servings.
This is one of our favorite recipes. We make it at least once a month and have made it for most of our family. My grandfather loves meat loaf so we invite him over whenever we make this dish. He loves it.
On a scale of 1 - 5 my husband and both rate this a 4. We usually have some kind of vegetable with it, and potatoes or risotto.
This is an excellent leftover dish too, I usually make a meat loaf sandwich for lunch the following day.
Ingrediants:
1 egg
1 cup fat free milk
3/4 cup quick cooking oats
2 slices bread, crumbled
1/2 cup finely chopped onion
1 teaspoon rubbed sage
1 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef
3/4 cup ketchup
1/2 cup water
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
Directions:
In a large bowl, combine the first eight ingrediants. Crumble beef over the mixture and mix well. Shape into a loaf; place in an ungreased 11-in. x 7-in. x 2-in baking dish.
In a small bowl, combine the ketchup, water, brown sugar, vinegar and Worcestershire sauce; pour over meat loaf. Bake at 325○ for 1 to 1-1/4 hours or until meat is no longer pink and a meat thermometer reads 160○. Let stand for 10 minutes before slicing. Yield 6 servings.
This is one of our favorite recipes. We make it at least once a month and have made it for most of our family. My grandfather loves meat loaf so we invite him over whenever we make this dish. He loves it.
On a scale of 1 - 5 my husband and both rate this a 4. We usually have some kind of vegetable with it, and potatoes or risotto.
This is an excellent leftover dish too, I usually make a meat loaf sandwich for lunch the following day.
New England Clam Chowder
This recipe is from Taste of Homes Soup 2008 issue.
Ingrediants:
4 medium potatoes, peeled and cubed
2 medium onions, chopped
1/2 cup butter
3/4 cup all-purpose flour
2 quarts milk
3 cans (6-1/2 ounces each) chopped clams, undrained
2 to 3 teaspoons salt
1 teaspoon rubbed sage
1 teaspoon ground thyme
1/2 teaspoon celery salt
1/2 teaspoon pepper
Minced fresh parsley
Directions:
Place potatoes in a saucepan and cover with water; bring to boil. Cover and cook until tender.
Meanwhile, in a Dutch oven, saute onions in butter until tender. Add flour; mix until smooth. Stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Drain potatoes; add to Dutch oven. Add clams and remaining ingrediants; heat through. Yield 10 - 12 servings (3 quarts)
We have made this recipe a few times. A few things I noted about this recipe is that the stirring after adding the milk can take a long time, so I have turned up the heat to get the bubbly reaction faster, it also seems to thicken faster if you turn it to medium high instead of just medium. There don't seem to be any negative flavor consequences from cooking it on medium high.
On a scale of 1 - 5 my husband and I both rate this a 3.
Overall this soup is very filling and has a great flavor to it.
Ingrediants:
4 medium potatoes, peeled and cubed
2 medium onions, chopped
1/2 cup butter
3/4 cup all-purpose flour
2 quarts milk
3 cans (6-1/2 ounces each) chopped clams, undrained
2 to 3 teaspoons salt
1 teaspoon rubbed sage
1 teaspoon ground thyme
1/2 teaspoon celery salt
1/2 teaspoon pepper
Minced fresh parsley
Directions:
Place potatoes in a saucepan and cover with water; bring to boil. Cover and cook until tender.
Meanwhile, in a Dutch oven, saute onions in butter until tender. Add flour; mix until smooth. Stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Drain potatoes; add to Dutch oven. Add clams and remaining ingrediants; heat through. Yield 10 - 12 servings (3 quarts)
We have made this recipe a few times. A few things I noted about this recipe is that the stirring after adding the milk can take a long time, so I have turned up the heat to get the bubbly reaction faster, it also seems to thicken faster if you turn it to medium high instead of just medium. There don't seem to be any negative flavor consequences from cooking it on medium high.
On a scale of 1 - 5 my husband and I both rate this a 3.
Overall this soup is very filling and has a great flavor to it.
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