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In this cooking club, we do TEAMWORK, we do HELP, we do RESPECT, PUNCTUALITY, AND LAUGHTER. We do FRIENDSHIP, We do COFFEE and CAKE. We COMMUNICATE AND LISTEN. We do MOTIVATION. WE DO GREAT THINGS!!!
Monday, January 19, 2009
February 2009 Menu
Manicotti-3 Chicken Noodle Soup-4.5 Shepherd's Pie-2 Chicken Tetrazinni (with more noodles this time)-3.5 Carla's Cavitini-4 Ultimate Brownies-4.5 Grilled Sesame Chicken-3 Sloppy joe bake-3.5 Sweet and Sour Chicken-2.5 Mexican Casserole-3.75
Grilled Sesame Chicken and fluffy rice Supper Swap Recipe November 2008
Olive oil 1/2 C. White grape juice 1 C. (8-oz.) Soy sauce 1/2 C. Ginger - powdered 1 t. Dry mustard 1 T. Ground black pepper 1 t. Garlic cloves, crushed 4 Sesame seeds 1/4 C. Green onions, chopped 1/2 C. Chicken breasts, boneless, skinless 4-6 Long grain rice 1 ½ cups
Assembly Directions: Combine all marinade ingredients. Place 6 chicken breast pieces in a large freezer bag and pour in the marinade. Remove excess air from bag, seal and freeze. Put rice in a small plastic bag. Enclose chicken bag and rice bag in one freezer bag.
Serving Directions: Thaw chicken. Grill over medium hot coals for about 15 minutes, brushing frequently with marinade, turning the meat once, about halfway through the cooking time. Check for doneness by piercing the thickest portion of a piece of chicken. The chicken is done when the juices are clear and there is no pink color inside.
Serving Directions for rice: Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
Tara's note: If you choose to assemble a large quantity of this recipe, I would suggest mixing the olive oil, grape juice and soy sauce together first. Place the chicken in the bags and pour two cups of the liquid mixture over the chicken. Give the bowl a stir in between bags to redistribute the oil. Then add the seasonings and sesame seeds to the bags. Seal the bags with quite a bit of air in them and give them a good shake to distribute the seasonings. Open up just a little bit of one corner of each bag, squeeze out the excess air, seal and freeze. My reasoning for going this extra step is that if you mix all the marinade ingredients together first, much of the seasonings will sink to the bottom of the bowl by the time you get to dividing out all the marinade.
1 8oz package manicotti 1 tablespoon vegetable oil 1 15 oz. carton part-skim ricotta 1 16 oz carton low-fat cottage cheese 1 cup grated mozzarella cheese 1/3 cup grated Parmesan cheese 1 tsp salt 1/4 tsp pepper 1 tbsp chopped fresh parsley 2 eggs 2 1/2 cups Spaghetti sauce
Boil manicotti according to package directions, adding oil to water so they don't stick together. Meanwhile, mix ricotta cheese, cottage cheese, mozzarella, and Parmesan cheeses, salt, pepper, parsley, and eggs. Drain manicotti; run cold water over it. Stuff each manicotti with cheese mixture. Place them in a 3-quart casserole, pour sacue arund stuffed manicotti. Cover dish with foil and freeze. To prepare for serving, thaw dish. Bake covered in a preheated 350 degree oven for 45 minutes. Uncover and bake for 15 minutes more
3 lbs frying chicken, cut-up 10 cups water 2 t. chicken bouillon 1/2 cup onion, chopped 1 1/2 t. salt 1/2 t. pepper 1 bay leaf 1 cup sliced celery 1 cup thinly sliced carrots 1/4 cup chopped onion
Serving Day: 2 cups noodles
Cooking day instructions:
Combine chicken and water. Bring to a boil; reduce heat. Cover and simmer 15 minutes. Skim surface of broth if necessary. Add bouilon granules, 1/2 cup onion, salt, pepper, and bay leaf. Cover, simmer 35-45 minutes or until chicken is tender. Remove chicken from broth. Bone chicken and cut-up. Skim fat from broth. Return chicken and stir in celery, carrots, and 1/4 cup onion. Bring to a boil; reduce heat. Cover and simmer 15 minutes or until carrots are desired tenderness. Soup may be frozen in gallon bags after cooling, using the freezer bag method.
Serving day instructions:
Thaw soup until slushy. Place in saucepan. Remove bay leaf and bring to a boil. Drop noodles into boiling soup. Cook uncovered for 5-10 minutes or until noodles are tender.
1 lb. ground beef 1 can sloppy joe sauce (15.5 oz) 2 cups Original Bisquick 1/2 cup milk 2 tablespoons butter, softened 1 egg 4 slices American cheese, cut diagonally if half.
Make beef and sloppy joe sauce as directed on can. Make Bisquick, milk, butter, and egg until soft dough forms. Spread dough in bottom and up side of pan to within 1/4 inch of rim. Spoon beef mixture evenly over dough.
To serve:
Thaw. Bake uncovered at 375 for 25 minutes. Arrange cheese triangles on beef mixture. Bake about 5 more minutes or until cheese is melted.
42 oz cream of chicken soup (undiluted) 2 T. lemon juice 1/2 cup green pepper (optional)--we left ours out 4 cups dry spaghetti, broken into 1" pieces-we like to use 6-8 cups dry spaghetti 4 cups cooked chicken, diced 8 oz mushrooms 1 cup grated Parmesan cheese
Assembly directions:
Combine soup and lemon juice. Saute (in a small amount of oil) or steam green pepper and add to sauce. Break spaghetti into 1" pieces and boil in salted water 1/2 the recommended time. Drain spaghetti. Mix spaghetti, chicken, and mushrooms into the sauce.
Place in freezer bag and top with Parmesan cheese.
To serve:
Thaw completely. Pour contents into an oiled baking dish and bake at 350 for 45-60 minutes.
2 T. butter 1/2 cup onion, chopped 2 carrots, chopped 1 T. flour 2 cups beef broth 1/2 cup tomato sauce 1 t. Worcestershire sauce 1/4 t. oregano salt and pepper to taste 2 1/2 cups ground beef 2 cups make-ahead mashed potatoes
Assembly directions:
Melt butter in saucepan and fry the onion and carrots until golden brown. Stir in the flour and cook one minute. Gradually stir in the beef broth and bring to a boil, stirring constantly. Add the tomato sauce, Worchestershire sauce, oregano, and seasonings. Cover the pan. Reduce heat and simmer 15 minutes. Remove from heat and add the cooked ground beef. Mix well. Pour into a sprayed 8x8 dish or 8" pie plate. Cover with potatoes and cover with foil.
To serve: Thaw. Bake at 400 for 20-30 minutes or until topping is brown and meat is heated through.
2 lbs lean ground beef 1 onion 1/2 green pepper 32 oz. spaghetti sauce 4 oz can mushrooms 4 oz pepperoni 1/2 cup large shells 1/2 cup mostaccioli 1 cup rigatoni 1 cup rotelle wagon wheels or 1 cup bowties 1 lb mozzarella
Brown beef, onion, and pepper. Mix spaghetti sauce, pepperoni, and mushrooms. Cook pastas and drain. Layer pastas, sauce, and mozzarella cheese (1/2 at a time) in a 9x13. Top with Parmesan cheese.
To serve:
Thaw. Bake at 350 for 30 minutes or until heated through.
Ultimate Brownies: Makes 1 gift jar or 16 brownies.
1 cup all-purpose flour 1/2 tsp baking powder 1/4 tsp salt 1 1/2 cups vanilla sugar (see below) 1/4 cup unsweetened cocoa powder 6 oz candy-coated semisweet chocolate pieces, miniature chocolate-covered mint creams, quartered; any chocolate-covered candy bar, coarsle chopped, or a combination total of 1 cup 1/2 cup coconut, toasted nuts, or mini marshmallows (we will use marshmallows only).
1. Layer ingredients in order listed in a 1-quart glass jar, tapping gently on the counter to settle each layer before adding the next one. If necessary, fill any small gaps at top of jar by adding additional candy, nuts, marshmallows. Secure lid. Include recipe directions for preparing brownies. 2. Recipe directions: In a large bowl, combine 1/2 cups butter, melted and cooled, and 2 slightly beaten eggs. Add jar contents until combined. Spread in a greased and floured 8x8x2 inch baking pan. Bake at 350 for 35 minutes. Cool and cut into bars.
Vanilla sugar: Fill a quart jar with 4 cups sugar. Cut a vanilla bean in half lenthwise and insert both halves into the sugar. Secure lid and store in a cool dry place for several weeks before using.
To make ahead:
Prepare ultimate brownies as directed in step 1. Store up to weeks at room temp. or up to 6 months in the freezer. Or prepare brownies thru step 2. Cool completely. Arrange in layers separated by wax paper in a freezer container. Seal, label, and freeze for up to 3 months.
6 T olive oil 6 T soy sauce 6 T honey 3 T white vinegar 1 1/2 tsp thyme 1 1/2 tsp paprika 1/2 tsp cayenne pepper 1/2 tsp allspice 1 tsp pepper 4 -6 skinless, boneless chicken breasts
1. Combine ingredients in bowl 2. Pierce both sides of each chicken breast with a fork 3. Put marinade and chicken in ziplock: freeze
Baking Instructions: 1. Thaw chicken 2. Pour into a baking dish and turn chicken several times using tongs 3. Bake chicken uncovered at 375 for 30 minutes-basting several times 4. Serve over rice with remaing sauce on the side
1 lb boneless chicken cooked and cubed 1 dozen soft tortilla shells 1 medium onion chopped 1 lb grated cheddar cheese 1 can cream of mushroom soup 1 can cream of chicken soup 1 can Rotel hot tomatoes, chopped with juice 1 cup chicken broth
1. Combine soups, tomatoes and broth to make sauce 2. Cut tortillas into quarters 3. In a 13x9 inch baking dish layer: tortillas chicken onions cheese Pour 1/4 sauce over layers Repeat until all layers are used, ending with a layer of cheese
Baking Instructions: 1. Thaw 2. Bake covered at 350 for 30 minutes, remove cover and bake 30 minutes longer
10 comments:
Grilled Sesame Chicken and fluffy rice
Supper Swap Recipe November 2008
Olive oil 1/2 C.
White grape juice 1 C. (8-oz.)
Soy sauce 1/2 C.
Ginger - powdered 1 t.
Dry mustard 1 T.
Ground black pepper 1 t.
Garlic cloves, crushed 4
Sesame seeds 1/4 C.
Green onions, chopped 1/2 C.
Chicken breasts, boneless, skinless 4-6
Long grain rice 1 ½ cups
Assembly Directions:
Combine all marinade ingredients. Place 6 chicken breast pieces in a large freezer bag and pour in the marinade. Remove excess air from bag, seal and freeze.
Put rice in a small plastic bag. Enclose chicken bag and rice bag in one freezer bag.
Serving Directions:
Thaw chicken. Grill over medium hot coals for about 15 minutes, brushing frequently with marinade, turning the meat once, about halfway through the cooking time. Check for doneness by piercing the thickest portion of a piece of chicken. The chicken is done when the juices are clear and there is no pink color inside.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
Tara's note:
If you choose to assemble a large quantity of this recipe, I would suggest mixing the olive oil, grape juice and soy sauce together first. Place the chicken in the bags and pour two cups of the liquid mixture over the chicken. Give the bowl a stir in between bags to redistribute the oil. Then add the seasonings and sesame seeds to the bags. Seal the bags with quite a bit of air in them and give them a good shake to distribute the seasonings. Open up just a little bit of one corner of each bag, squeeze out the excess air, seal and freeze. My reasoning for going this extra step is that if you mix all the marinade ingredients together first, much of the seasonings will sink to the bottom of the bowl by the time you get to dividing out all the marinade.
Manicotti:
1 8oz package manicotti
1 tablespoon vegetable oil
1 15 oz. carton part-skim ricotta
1 16 oz carton low-fat cottage cheese
1 cup grated mozzarella cheese
1/3 cup grated Parmesan cheese
1 tsp salt
1/4 tsp pepper
1 tbsp chopped fresh parsley
2 eggs
2 1/2 cups Spaghetti sauce
Boil manicotti according to package directions, adding oil to water so they don't stick together. Meanwhile, mix ricotta cheese, cottage cheese, mozzarella, and Parmesan cheeses, salt, pepper, parsley, and eggs.
Drain manicotti; run cold water over it. Stuff each manicotti with cheese mixture. Place them in a 3-quart casserole, pour sacue arund stuffed manicotti. Cover dish with foil and freeze.
To prepare for serving, thaw dish. Bake covered in a preheated 350 degree oven for 45 minutes. Uncover and bake for 15 minutes more
Chicken Noodle Soup:
3 lbs frying chicken, cut-up
10 cups water
2 t. chicken bouillon
1/2 cup onion, chopped
1 1/2 t. salt
1/2 t. pepper
1 bay leaf
1 cup sliced celery
1 cup thinly sliced carrots
1/4 cup chopped onion
Serving Day:
2 cups noodles
Cooking day instructions:
Combine chicken and water. Bring to a boil; reduce heat. Cover and simmer 15 minutes. Skim surface of broth if necessary. Add bouilon granules, 1/2 cup onion, salt, pepper, and bay leaf. Cover, simmer 35-45 minutes or until chicken is tender. Remove chicken from broth.
Bone chicken and cut-up. Skim fat from broth. Return chicken and stir in celery, carrots, and 1/4 cup onion. Bring to a boil; reduce heat. Cover and simmer 15 minutes or until carrots are desired tenderness. Soup may be frozen in gallon bags after cooling, using the freezer bag method.
Serving day instructions:
Thaw soup until slushy. Place in saucepan. Remove bay leaf and bring to a boil. Drop noodles into boiling soup. Cook uncovered for 5-10 minutes or until noodles are tender.
Yields 7 1/2 cups servings.
Sloppy Joe Bake:
1 lb. ground beef
1 can sloppy joe sauce (15.5 oz)
2 cups Original Bisquick
1/2 cup milk
2 tablespoons butter, softened
1 egg
4 slices American cheese, cut diagonally if half.
Make beef and sloppy joe sauce as directed on can. Make Bisquick, milk, butter, and egg until soft dough forms. Spread dough in bottom and up side of pan to within 1/4 inch of rim. Spoon beef mixture evenly over dough.
To serve:
Thaw. Bake uncovered at 375 for 25 minutes. Arrange cheese triangles on beef mixture. Bake about 5 more minutes or until cheese is melted.
Chicken Tetrazinni:
42 oz cream of chicken soup (undiluted)
2 T. lemon juice
1/2 cup green pepper (optional)--we left ours out
4 cups dry spaghetti, broken into 1" pieces-we like to use 6-8 cups dry spaghetti
4 cups cooked chicken, diced
8 oz mushrooms
1 cup grated Parmesan cheese
Assembly directions:
Combine soup and lemon juice. Saute (in a small amount of oil) or steam green pepper and add to sauce. Break spaghetti into 1" pieces and boil in salted water 1/2 the recommended time. Drain spaghetti. Mix spaghetti, chicken, and mushrooms into the sauce.
Place in freezer bag and top with Parmesan cheese.
To serve:
Thaw completely. Pour contents into an oiled baking dish and bake at 350 for 45-60 minutes.
Shepherd's Pie: Serves 4-6
2 T. butter
1/2 cup onion, chopped
2 carrots, chopped
1 T. flour
2 cups beef broth
1/2 cup tomato sauce
1 t. Worcestershire sauce
1/4 t. oregano
salt and pepper to taste
2 1/2 cups ground beef
2 cups make-ahead mashed potatoes
Assembly directions:
Melt butter in saucepan and fry the onion and carrots until golden brown. Stir in the flour and cook one minute. Gradually stir in the beef broth and bring to a boil, stirring constantly. Add the tomato sauce, Worchestershire sauce, oregano, and seasonings. Cover the pan. Reduce heat and simmer 15 minutes. Remove from heat and add the cooked ground beef. Mix well. Pour into a sprayed 8x8 dish or 8" pie plate. Cover with potatoes and cover with foil.
To serve: Thaw. Bake at 400 for 20-30 minutes or until topping is brown and meat is heated through.
Carla's Cavitini: Serves 6-8
2 lbs lean ground beef
1 onion
1/2 green pepper
32 oz. spaghetti sauce
4 oz can mushrooms
4 oz pepperoni
1/2 cup large shells
1/2 cup mostaccioli
1 cup rigatoni
1 cup rotelle wagon wheels or 1 cup bowties
1 lb mozzarella
Brown beef, onion, and pepper. Mix spaghetti sauce, pepperoni, and mushrooms. Cook pastas and drain. Layer pastas, sauce, and mozzarella cheese (1/2 at a time) in a 9x13. Top with Parmesan cheese.
To serve:
Thaw. Bake at 350 for 30 minutes or until heated through.
Ultimate Brownies: Makes 1 gift jar or 16 brownies.
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 1/2 cups vanilla sugar (see below)
1/4 cup unsweetened cocoa powder
6 oz candy-coated semisweet chocolate pieces, miniature chocolate-covered mint creams, quartered; any chocolate-covered candy bar, coarsle chopped, or a combination total of 1 cup
1/2 cup coconut, toasted nuts, or mini marshmallows (we will use marshmallows only).
1. Layer ingredients in order listed in a 1-quart glass jar, tapping gently on the counter to settle each layer before adding the next one. If necessary, fill any small gaps at top of jar by adding additional candy, nuts, marshmallows. Secure lid. Include recipe directions for preparing brownies.
2. Recipe directions: In a large bowl, combine 1/2 cups butter, melted and cooled, and 2 slightly beaten eggs. Add jar contents until combined. Spread in a greased and floured 8x8x2 inch baking pan. Bake at 350 for 35 minutes. Cool and cut into bars.
Vanilla sugar: Fill a quart jar with 4 cups sugar. Cut a vanilla bean in half lenthwise and insert both halves into the sugar. Secure lid and store in a cool dry place for several weeks before using.
To make ahead:
Prepare ultimate brownies as directed in step 1. Store up to weeks at room temp. or up to 6 months in the freezer. Or prepare brownies thru step 2. Cool completely. Arrange in layers separated by wax paper in a freezer container. Seal, label, and freeze for up to 3 months.
Sweet & Sour Chicken
Serves 4-6
6 T olive oil
6 T soy sauce
6 T honey
3 T white vinegar
1 1/2 tsp thyme
1 1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp allspice
1 tsp pepper
4 -6 skinless, boneless chicken breasts
1. Combine ingredients in bowl
2. Pierce both sides of each chicken breast with a fork
3. Put marinade and chicken in ziplock: freeze
Baking Instructions:
1. Thaw chicken
2. Pour into a baking dish and turn chicken several times using tongs
3. Bake chicken uncovered at 375 for 30 minutes-basting several times
4. Serve over rice with remaing sauce on the side
Mexican Chicken Casserole
Makes: 8-10 servings
1 lb boneless chicken cooked and cubed
1 dozen soft tortilla shells
1 medium onion chopped
1 lb grated cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel hot tomatoes, chopped with juice
1 cup chicken broth
1. Combine soups, tomatoes and broth to make sauce
2. Cut tortillas into quarters
3. In a 13x9 inch baking dish layer:
tortillas
chicken
onions
cheese
Pour 1/4 sauce over layers
Repeat until all layers are used, ending with a layer of cheese
Baking Instructions:
1. Thaw
2. Bake covered at 350 for 30 minutes, remove cover and bake 30 minutes longer
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