Cook time 30 min
Servings 8
Make your own Biscuits
Brown 2 lbs pork sausage & drain
Melt
1/2 C Butter add
1 tsp season salt
1/2 tsp paprika
2/3 C Flour till thick
then add cooked sausage &
4 C Milk slowly until thick
serve over Biscuits
Friday, August 8, 2008
Hawaiian Chicken
Cook time 1.5 Hrs
Servings 6
3-4 lbs Boneless Skinless Chicken Breasts
1/4 C Melted Butter
1 (20 oz) Can Pineapple Chunks
1 Can Mandarin Oranges
1/4 C packed Brown Sugar
1 Tbl Cornstarch
1 tsp Salt
1 tsp Ground Ginger
1/3 C Ketchup
1/4 C Cider Vinegar
1 tsp Chili Powder
1 tsp Worcestershire Sauce
1 tsp Soy Sauce
Place chicken in 13 X 9 baking dish, add pineapple & oranges, pour sauce over the top & cook for 1.5 hrs or until chicken juice runs clear.
Servings 6
3-4 lbs Boneless Skinless Chicken Breasts
1/4 C Melted Butter
1 (20 oz) Can Pineapple Chunks
1 Can Mandarin Oranges
1/4 C packed Brown Sugar
1 Tbl Cornstarch
1 tsp Salt
1 tsp Ground Ginger
1/3 C Ketchup
1/4 C Cider Vinegar
1 tsp Chili Powder
1 tsp Worcestershire Sauce
1 tsp Soy Sauce
Place chicken in 13 X 9 baking dish, add pineapple & oranges, pour sauce over the top & cook for 1.5 hrs or until chicken juice runs clear.
Wednesday, August 6, 2008
Chicken Divan
Makes 8 servings
Ingredients
* 1 package frozen chopped broccoli, cooked
* 2 lbs cubed cooked chicken breasts
* 1 can cream of chicken soup
* 1/2 cup mayonnaise
* 2 cup mozz cheese
Instructions
1. Mix everything together with 1 cup mozz cheese.
2. Top with remaining cheese.
3. Cook 30-45 min. at 350
Ingredients
* 1 package frozen chopped broccoli, cooked
* 2 lbs cubed cooked chicken breasts
* 1 can cream of chicken soup
* 1/2 cup mayonnaise
* 2 cup mozz cheese
Instructions
1. Mix everything together with 1 cup mozz cheese.
2. Top with remaining cheese.
3. Cook 30-45 min. at 350
Chicken Fajitas
Makes 16 servings
Ingredients
16 lbs boneless, skinless chicken breasts
1/2 c lime juice
1/2 c soy sauce
1/2 c vegetable oil
2 tsp. cumin
2 tsp. dried oregano
2 tsp. chili powder
1 tsp. black pepper
8 tsp. minced garlic
4 large onions, strips
4 large bell peppers, strips
40 flour tortillas
Instructions
1. Rinse chicken and trim excess fat. Cut chicken into narrow strips. Divide evenly among four 1-gallon freezer bags.
2. Whisk together lime juice, soy sauce, oil, cumin, oregano, chili powder, & black pepper in a medium bowl. Divide the marinade evenly over the chicken. Into each bag of chicken strips measure 2 tsp garlic. Seal.
3. Divide onion and green pepper strips evenly among four 1-quart bags. Seal. Put 10 tortillas into each of the remaining 1-gallon bags. Seal.
4. Into each of the 2-gallon bags, place a bag of chicken marinade, a bag of onions and peppers, and a bag of tortillas.
5. Seal, label & freeze.
Reheating Instructions
1. Thaw completely.
2. Heat 2 tsp. oil in a large skillet over med-high heat. Add onions and peppers and stir-fry until soft (3 mins). Remove vegetables from skillet and add chicken. Stir fry chicken until well-browned (10 min). Remove pan from heat and return veggies, stirring to combine.
3. Serve with tortillas and shredded cheese. Add other fajita toppings if desired.
Ingredients
16 lbs boneless, skinless chicken breasts
1/2 c lime juice
1/2 c soy sauce
1/2 c vegetable oil
2 tsp. cumin
2 tsp. dried oregano
2 tsp. chili powder
1 tsp. black pepper
8 tsp. minced garlic
4 large onions, strips
4 large bell peppers, strips
40 flour tortillas
Instructions
1. Rinse chicken and trim excess fat. Cut chicken into narrow strips. Divide evenly among four 1-gallon freezer bags.
2. Whisk together lime juice, soy sauce, oil, cumin, oregano, chili powder, & black pepper in a medium bowl. Divide the marinade evenly over the chicken. Into each bag of chicken strips measure 2 tsp garlic. Seal.
3. Divide onion and green pepper strips evenly among four 1-quart bags. Seal. Put 10 tortillas into each of the remaining 1-gallon bags. Seal.
4. Into each of the 2-gallon bags, place a bag of chicken marinade, a bag of onions and peppers, and a bag of tortillas.
5. Seal, label & freeze.
Reheating Instructions
1. Thaw completely.
2. Heat 2 tsp. oil in a large skillet over med-high heat. Add onions and peppers and stir-fry until soft (3 mins). Remove vegetables from skillet and add chicken. Stir fry chicken until well-browned (10 min). Remove pan from heat and return veggies, stirring to combine.
3. Serve with tortillas and shredded cheese. Add other fajita toppings if desired.
Tuesday, August 5, 2008
Chicken Cacciatore
Ingredients
16 medium Onions, sliced thin
16 cloves Garlic, minced
8- 15 oz can Diced Tomato
8- 8 oz can Tomato Sauce
8 t Salt
2 t Pepper
16 t Oregano
4 t Basil
4 t Celery Seed
8 Bay Leaves
2 cup White Wine
48 boned Chicken Breast
Cooking Day Instructions
Mix together onion, garlic, tomatoes, tomato sauce, salt, pepper, herbs, and wine. Place this mixture together with chicken breasts in a freezer bag. Freeze, using freezer bag method.
Serving Day Instructions
Place in Crock-Pot and cook on low 6-8 hours or on high 2 1/2-4 hours. Serve over pasta.
Makes 12 4 serving dishes.
Please purchase pasta to serve this dish with.
Serving suggestions: garlic bread and salad.
16 medium Onions, sliced thin
16 cloves Garlic, minced
8- 15 oz can Diced Tomato
8- 8 oz can Tomato Sauce
8 t Salt
2 t Pepper
16 t Oregano
4 t Basil
4 t Celery Seed
8 Bay Leaves
2 cup White Wine
48 boned Chicken Breast
Cooking Day Instructions
Mix together onion, garlic, tomatoes, tomato sauce, salt, pepper, herbs, and wine. Place this mixture together with chicken breasts in a freezer bag. Freeze, using freezer bag method.
Serving Day Instructions
Place in Crock-Pot and cook on low 6-8 hours or on high 2 1/2-4 hours. Serve over pasta.
Makes 12 4 serving dishes.
Please purchase pasta to serve this dish with.
Serving suggestions: garlic bread and salad.
Honey Pork Chops
Ingredients
40 Pork Chops
3 1/2 cup Honey
1 3/4 cup Cider Vinegar
1 3/4 t Ground Ginger
7 Cloves Garlic, minced
3/4 C + 2 T Soy Sauce
Dash of Pepper
Cooking Day Instructions
Place all ingredients except pork chops in blender and mix thoroughly. Place pork chops and blended mixture in freezer bag. Seal securely. Freeze, using freezer bag method.
Serving Day Instructions
Thaw completely. Place pork chops and marinade in baking dish. Bake at 350 degrees for 1 1/4 hours, turn chops occasionally while baking. Pork chops are best on the grill!!
Makes 10 4 serving dishes.
Serve with rice, potatoes or veggies.
40 Pork Chops
3 1/2 cup Honey
1 3/4 cup Cider Vinegar
1 3/4 t Ground Ginger
7 Cloves Garlic, minced
3/4 C + 2 T Soy Sauce
Dash of Pepper
Cooking Day Instructions
Place all ingredients except pork chops in blender and mix thoroughly. Place pork chops and blended mixture in freezer bag. Seal securely. Freeze, using freezer bag method.
Serving Day Instructions
Thaw completely. Place pork chops and marinade in baking dish. Bake at 350 degrees for 1 1/4 hours, turn chops occasionally while baking. Pork chops are best on the grill!!
Makes 10 4 serving dishes.
Serve with rice, potatoes or veggies.
Tuesday, July 1, 2008
Apple Butter Chicken
I found this recipe on recipezaar.com
Recipe #184304 55 min 10 min prep
Ingredients
1 cup apple butter
3 tablespoons yellow mustard
2 tablespoons butter
2 tablespoons sugar
1 teaspoon celery seed
1 medium onion, minced
3 lbs boneless skinless chicken breast
1 teaspoon salt
fresh ground pepper
Directions
1 Heat the apple butter, mustard, butter, sugar, celery seed and onion to a boil in a medium saucepan over medium-high heat. Remove from heat; cool.
2 Place the chicken in a food storage bag. Pour half of the apple butter mixture over the chicken; reserve remaining mixture. Seal bag; smush around so the chicken gets thoroughly coated. Refrigerate 1 hour or over night.
3 Heat a grill pan over high heat. Brush off extra sauce from the chicken and discard. Cook chicken, in batches if necessary, turning occasionally, until browned, about 20 minutes. Continue cooking, brushing with reserved marinade, until chicken is cooked through, 15-25 minutes longer.
Recipe #184304 55 min 10 min prep
Ingredients
1 cup apple butter
3 tablespoons yellow mustard
2 tablespoons butter
2 tablespoons sugar
1 teaspoon celery seed
1 medium onion, minced
3 lbs boneless skinless chicken breast
1 teaspoon salt
fresh ground pepper
Directions
1 Heat the apple butter, mustard, butter, sugar, celery seed and onion to a boil in a medium saucepan over medium-high heat. Remove from heat; cool.
2 Place the chicken in a food storage bag. Pour half of the apple butter mixture over the chicken; reserve remaining mixture. Seal bag; smush around so the chicken gets thoroughly coated. Refrigerate 1 hour or over night.
3 Heat a grill pan over high heat. Brush off extra sauce from the chicken and discard. Cook chicken, in batches if necessary, turning occasionally, until browned, about 20 minutes. Continue cooking, brushing with reserved marinade, until chicken is cooked through, 15-25 minutes longer.
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