Mix the dry ingredients in a large bowl:
7 cups oats
1 cup Grape Nut type cereal
1 cup buttermilk powder
1 cup raw sunflower seeds
1 cup coconut flakes
1 cup sliced (or slivered) almonds
1/4 cup sesame seeds
1 t. cinnamon
Then combine the following ingredients in a separate bowl:
1/2 cup oil
1/3 cup maple syrup or 1 T. almond flavoring and 2 T. vanilla
1 cup honey
Add wet ingredients to dry ingredients and mix well. Bake at 300 degrees for 30 minutes, stirring every 10 minutes. Cool thoroughly, then add dried fruit:
golden raisins
raisins
craisins
banana chips
Saturday, March 13, 2010
Chunky Chicken Chili
(Aaron McCargo Jr. Food Network)
4 oz. butter
2 lbs. boneless skinless chicken breasts cubed into 1/2 inch pieces
1/4 c. all purpose flour
1 large onion chopped
1/4 c. red pepper, diced
1/4 c. green pepper, diced
2 c. chicken stock
1 c. heavy cream
2 T. chili powder
1 t. ground coriander
1 t. ground cumin
1/2 to 1 t. cayenne pepper
1 T. cracked black pepper
1 T. Kosher salt
2 (14.5 oz) cans of great northern beans drained
2 (4 oz) cans diced Green chile's
1/2 c. sour cream
1 1/2 c. grated cheddar for garnish
2 stocks chopped green onions for garnish
In large stock pot, melt 4 T. butter over medium high heat. Brown chicken pieces until nicely colored and cooked through. Remove chicken and set aside.
Using same post, stir in the onions and peppers, and cook until softened. Add spices and cook until fragrant. Add flour to create a roux. Add the chicken stock to de-glaze the pan and stir int he heavy cream. Lower heat and cook until the mixture thickens, about 5 minutes. Add the beans, Chile's nd chicken and simmer for another 6-8 minutes. At the very end, mix in the sour cream.
4 oz. butter
2 lbs. boneless skinless chicken breasts cubed into 1/2 inch pieces
1/4 c. all purpose flour
1 large onion chopped
1/4 c. red pepper, diced
1/4 c. green pepper, diced
2 c. chicken stock
1 c. heavy cream
2 T. chili powder
1 t. ground coriander
1 t. ground cumin
1/2 to 1 t. cayenne pepper
1 T. cracked black pepper
1 T. Kosher salt
2 (14.5 oz) cans of great northern beans drained
2 (4 oz) cans diced Green chile's
1/2 c. sour cream
1 1/2 c. grated cheddar for garnish
2 stocks chopped green onions for garnish
In large stock pot, melt 4 T. butter over medium high heat. Brown chicken pieces until nicely colored and cooked through. Remove chicken and set aside.
Using same post, stir in the onions and peppers, and cook until softened. Add spices and cook until fragrant. Add flour to create a roux. Add the chicken stock to de-glaze the pan and stir int he heavy cream. Lower heat and cook until the mixture thickens, about 5 minutes. Add the beans, Chile's nd chicken and simmer for another 6-8 minutes. At the very end, mix in the sour cream.
Spinach and feta stuffed Meatloaf
2 lbs. ground beef
2 large eggs
2/3 c. seasoned bread crumbs
1 pkg. dry onion soup mix
2 cloves minced garlic
1/4 c. Parmesan cheese, grated
1/2 c. ketchup
3/4 c. feta cheese, crumbled
3 T. sun dried tomatoes minced
1 10 oz pkg. frozen chopped spinach thawed and squeezed dry.
Reserve 2 T. of ketchup. In a large bow, combine the ground beef, eggs, bread crumbs, onion soup mix, garlic, Parmesan cheese and remaining ketchup. In a small bowl, mix together the feta cheese and sun-dried tomatoes. On a cutting board covered with wax paper, pat the meat mixture into a rectangle, approx. 6x10 inches. Spread the feta cheese mixture over the meat rectangle within 1 inch of the edges. Place the spinach over the feta. Using the wax paper, roll the meat loaf so that the ends of the meat loaf are also completely sealed. Place int he crock pot cooker. Top with he remaining ketchup. Cover, cook on low 8-10 hours or on high 4-6 hours.
2 large eggs
2/3 c. seasoned bread crumbs
1 pkg. dry onion soup mix
2 cloves minced garlic
1/4 c. Parmesan cheese, grated
1/2 c. ketchup
3/4 c. feta cheese, crumbled
3 T. sun dried tomatoes minced
1 10 oz pkg. frozen chopped spinach thawed and squeezed dry.
Reserve 2 T. of ketchup. In a large bow, combine the ground beef, eggs, bread crumbs, onion soup mix, garlic, Parmesan cheese and remaining ketchup. In a small bowl, mix together the feta cheese and sun-dried tomatoes. On a cutting board covered with wax paper, pat the meat mixture into a rectangle, approx. 6x10 inches. Spread the feta cheese mixture over the meat rectangle within 1 inch of the edges. Place the spinach over the feta. Using the wax paper, roll the meat loaf so that the ends of the meat loaf are also completely sealed. Place int he crock pot cooker. Top with he remaining ketchup. Cover, cook on low 8-10 hours or on high 4-6 hours.
White Bread 101
(King Arther Baking Companion)
Makes 1 loaf
3 c. unbleached all purpose flour
2 t. instant yeast
1 1/4 t. salt
3 T. sugar
4 T. butter
1/4 c. nonfat dry milk
1/3 c. potato flakes (unseasoned)
1 1/4 c. lukewarm water
In bowl of a stand mixer, combine sugar, water, and yeast and let stand 5 minutes while you measure out the rest of the ingredients. After 5 minutes, add rest of ingredients to bowl and mix until a nice soft dough forms.
Let rise in warm place until double. Remove from bowl and shape into a rectangle. Roll dough up and place in greased 8x4 inch loaf pan. allow to rise until double once more. Bake in preheated 350 oven for 35-40 minutes.
Makes great sandwich bread, nice flavor and easy to slice.
Makes 1 loaf
3 c. unbleached all purpose flour
2 t. instant yeast
1 1/4 t. salt
3 T. sugar
4 T. butter
1/4 c. nonfat dry milk
1/3 c. potato flakes (unseasoned)
1 1/4 c. lukewarm water
In bowl of a stand mixer, combine sugar, water, and yeast and let stand 5 minutes while you measure out the rest of the ingredients. After 5 minutes, add rest of ingredients to bowl and mix until a nice soft dough forms.
Let rise in warm place until double. Remove from bowl and shape into a rectangle. Roll dough up and place in greased 8x4 inch loaf pan. allow to rise until double once more. Bake in preheated 350 oven for 35-40 minutes.
Makes great sandwich bread, nice flavor and easy to slice.
French Bread
Makes 2-3 loaves
6 c. bread flour
2 T. yeast
2 T. Butter
2 1/2 c. water
1 T. salt
Mix in mixer. Let rise until double.
Pat into rectangle.
Divede into 2 to 3 loaves.
Roll tightly. Let rise 1/2 hour.
Mist with water.
Bake @ 425 for 25-35 minutes depending on number of loaves.
compliments of Wendy Jones
6 c. bread flour
2 T. yeast
2 T. Butter
2 1/2 c. water
1 T. salt
Mix in mixer. Let rise until double.
Pat into rectangle.
Divede into 2 to 3 loaves.
Roll tightly. Let rise 1/2 hour.
Mist with water.
Bake @ 425 for 25-35 minutes depending on number of loaves.
compliments of Wendy Jones
Green Chili Chutney
3 large annaheim peppers, halved, seeds removed
1-2 jalapeno peppers, halved, seeds removed
4 oz. can diced green chiles
5-7 tomatillos, husks removed
1/2 c. apple cider vinegar
1 c. sugar
dash chili powder
dash of cumin
dash of salt
1 large sweet onion, halved
Directions: Place peppers, tomatillos, and onion on baking sheet/rack. Roast in 350 degrree oven for about 25 minutes, or until nicely browned.
Place tomatillos and about 1/4 c. onion in blender and process until smooth.
Dice peppers
Add all ingredients except remaining onion into a large pot. Cook over medium-low heat for about 20 minutes or until thickened and reduced. Add more sugar/pappers to adjust the spiciness/sweetness to taste.
compliments of: myrecipegarden.blogspot.com
1-2 jalapeno peppers, halved, seeds removed
4 oz. can diced green chiles
5-7 tomatillos, husks removed
1/2 c. apple cider vinegar
1 c. sugar
dash chili powder
dash of cumin
dash of salt
1 large sweet onion, halved
Directions: Place peppers, tomatillos, and onion on baking sheet/rack. Roast in 350 degrree oven for about 25 minutes, or until nicely browned.
Place tomatillos and about 1/4 c. onion in blender and process until smooth.
Dice peppers
Add all ingredients except remaining onion into a large pot. Cook over medium-low heat for about 20 minutes or until thickened and reduced. Add more sugar/pappers to adjust the spiciness/sweetness to taste.
compliments of: myrecipegarden.blogspot.com
Green Chilie Chicken Salad
2 chicken breasts
1 c. Green Chile Chutney (see recipe)
1 c. Carmalized onions
2 c. Fres Pic De Gallo
1 c. shredded cheese
8 c. Fresh lettuce mix
Cilantro Lime Dressing (see recipe)
Directions:
For chicken:
Marinate chicken breasts in 1 c. lime juice and 1 c. oil, let stand for at least 2 hours in refrgerator.
On hot grill, grill chicken. Cool, shred.
For onion:
Slice 1 whole white onion into slices. In a medium saute pan, add 2 T. oil and saute the onions untio they are translucent.
Add onions and green chile chutney. Saute altogether.
compliments of: myrecipegarden.blogspot.com
1 c. Green Chile Chutney (see recipe)
1 c. Carmalized onions
2 c. Fres Pic De Gallo
1 c. shredded cheese
8 c. Fresh lettuce mix
Cilantro Lime Dressing (see recipe)
Directions:
For chicken:
Marinate chicken breasts in 1 c. lime juice and 1 c. oil, let stand for at least 2 hours in refrgerator.
On hot grill, grill chicken. Cool, shred.
For onion:
Slice 1 whole white onion into slices. In a medium saute pan, add 2 T. oil and saute the onions untio they are translucent.
Add onions and green chile chutney. Saute altogether.
compliments of: myrecipegarden.blogspot.com
Cream Puffs
1 cube margarine or butter
1 c. water
1/4 t. salt
1 c. flour
4 eggs
Melt butter or mar. In water with salt. All at once, add 1 level cup of flour. Turn heat low and stir quickly until a smooth ball forms. Remove from heat and add eggs, one at a time, beating thouroughly after each egg is added. Drop by tablespoons on very lightly greased cookie sheet. Bake at 400 for 30-45 minutes. Makes 12 large cream puffs. If small cram puffs are desired drop by teaspoonfuls and bake for a shorter amount of time. Makes 50 small cream puffs. When cool, cut off top third and remove inside, then fill and replace top third and remove inside then fill and replace top. Best eaten within 1 hour of filling or else they get soft.
Filling:
2 6 oz. pkgs instant vanilla pudding
2 c. milk
1 pt. whipping cream
1 c. powdered sugar
Mix pudding and milk and fill each cream puff. Whip cream and sugar then add to cream puff on top of pudding. Replace top of cream puff. Can garnish with drizzle of choclate and cherry or just dust with powdered sugar.
1 c. water
1/4 t. salt
1 c. flour
4 eggs
Melt butter or mar. In water with salt. All at once, add 1 level cup of flour. Turn heat low and stir quickly until a smooth ball forms. Remove from heat and add eggs, one at a time, beating thouroughly after each egg is added. Drop by tablespoons on very lightly greased cookie sheet. Bake at 400 for 30-45 minutes. Makes 12 large cream puffs. If small cram puffs are desired drop by teaspoonfuls and bake for a shorter amount of time. Makes 50 small cream puffs. When cool, cut off top third and remove inside, then fill and replace top third and remove inside then fill and replace top. Best eaten within 1 hour of filling or else they get soft.
Filling:
2 6 oz. pkgs instant vanilla pudding
2 c. milk
1 pt. whipping cream
1 c. powdered sugar
Mix pudding and milk and fill each cream puff. Whip cream and sugar then add to cream puff on top of pudding. Replace top of cream puff. Can garnish with drizzle of choclate and cherry or just dust with powdered sugar.
Amber's Chicken & Rice Soup
Cook 3 lbs. chicken in 3 qts. water with chicken boullion, diced onion, and celery for 1 1/2 to 2 hours.
Remove chicken and dice. Save the broth. Saute 1 c. sliced carrots, 1 c. diced celery, 1 c. chopped onion. Add veggies to broth, chicken, 1 c. stewed tomatoes, 1 T. parsely, 1/2 t. pepper, and 1/2 t. poultry seasoning or sage.
Cook 20 min. Add 1 1/2 c. of cooked rice just before serving.
compliments of cousin Amber
Remove chicken and dice. Save the broth. Saute 1 c. sliced carrots, 1 c. diced celery, 1 c. chopped onion. Add veggies to broth, chicken, 1 c. stewed tomatoes, 1 T. parsely, 1/2 t. pepper, and 1/2 t. poultry seasoning or sage.
Cook 20 min. Add 1 1/2 c. of cooked rice just before serving.
compliments of cousin Amber
Cilantro Lime Dressing
1 pkg. Hidden Valley Rance Dressing (dry mix)
1 c. buttermilk
1/2 bunch cilantro, chopped
1 samll jalapeno (remove seed)
1 c. mayo
1 t. lime juice
1-2 tomatillos (remove outer papery skins)
1 garlic clove
Directions: Blend all ingredients together in blender, chill.
compliments of: myrecipegarden.blogspot.com
1 c. buttermilk
1/2 bunch cilantro, chopped
1 samll jalapeno (remove seed)
1 c. mayo
1 t. lime juice
1-2 tomatillos (remove outer papery skins)
1 garlic clove
Directions: Blend all ingredients together in blender, chill.
compliments of: myrecipegarden.blogspot.com
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