Quick Szechwan Sauce

This is a quick, spicy and sweet sauce to use as a marinade or as a cooking sauce in stir fries with meats and vegetables, and it is 100% dairy and soy free.

INGREDIENTS
3 tablespoons olive oil
3 red chile peppers, finely chopped
2 teaspoons chopped fresh ginger
2 teaspoons minced garlic
2 tablespoons sugar
5 tablespoons ketchup
5 tablespoons vinegar

DIRECTIONS
1.In a bowl, stir together olive oil, chile peppers, ginger, and garlic. Mix in sugar, ketchup, and vinegar.

We used dry and just used smaller quantities for most of the spices. We also added a little salt and pepper (to taste)

Adapted from a comment found on this site: http://answers.yahoo.com/question/index?qid=20090527090058AAHubEk

Tater Tot Casserole

This recipe is thanks to my Great Aunt Karen George and comes out of the Kanosh Town Cookbook! (bet you can't find that on the map!)

(Picture to follow)

Ingredients:
2 lbs ground beef (lean is best)
1 can cream of mushroom soup
1 can green beans (original recipe calls for french cut, but I'm not going to lie, I have yet to use those).
1 pkg. frozen tater tots

Directions:
Press uncooked ground beef in the bottom of a large casserole dish. Season to taste. Layer soup, green beans, and tater tots on top. Bake at 325 degrees for 1-1/2 hours.

Personal note: I always "halfed" the recipe, because our family isn't big enough *yet* to require that much; however, I always use the entire can of soup (because seriously, what are you going to do with the rest of it?), and sometimes I use all the green beans, or I'll save some of them for later, depending on my mood. It has always worked out just right, and my girls love it!

Pizza Dough

Ingredients:

1/2 cup warm water (about 105 to 115 degrees Fahrenheit)
2-1/4 tpsn (1 package) regular or fast acting dry yeast
1-1/4 to 1-1/2 cups flour
1 tspn olive oil
1/2 tspn salt
1/2 tspn sugar
cooking spray

Directions:

1. In a medium sized bowl, dissolve the yeast in the warm water. Using a wooden spoon, stir in half the flour, and all of the oil, sugar, and salt. Stir in enough of the remaining flour (1/4 cup at a time) until dough is easy to handle.

2. Sprinkle flour unto a counter top or large cutting board. Place dough of floured surface, and kneed dough for 10 minutes. Sprinkle surface with more flour if dough starts to stick. Dough should be smooth and springy. Spray a large sized bowl with cooking spray. Place the dough in the middle, turning the dough to grease all sides. Cover loosely with plastic wrap and let rise in a warm place for 20 minutes. (For a warm place to rise my bread, I also stick a small cup of water in the microwave for 1 minute. After the minute is up, I put the bowl in the microwave, with the cup. DO NOT start the microwave, just let everything sit for the full time.)

3. Gently push your fist into the dough to deflate it. Recover, loosely, and refrigerate for at least 2 hours (but no longer than 48 hours). If the dough should double in size during refrigeration, gently push fist into dough to deflate it

4. Ensure the rack is in the middle position. Preheat oven to 425. Place dough on the center of an ungreased cookie sheet, or 12-inch pizza pan. Press the dough into a 12-inch round, using floured fingers. Press dough from center to edge, so the edge is slightly thicker than the center. Spread sauce over dough, and top with favorite toppings and cheeses.

5. Bake 15-20 minutes, until crust is golden brown and cheese are melted.

(Thank you Betty Crocker!)

Fresh Tomato Pizza Sauce

Ingredients:

2 lbs Plum Tomatoes (I have used other types, Roman tomatoes also make good sauces)

3 Tblspn Tomato Paste

1/4 tsp. Basil

2 tsp. Sugar

1 Clove Garlic, minced

1/4 tsp. Salt

1/8 tsp. ground pepper

Directions:

1. In a large pot, bring water to boil. Put tomatoes into boiling water and boil for 1-2 minutes. Then put tomatoes directly into an ice water bath to cool immediately. Now you can easily peel the tomatoes. Using a paring knife, remove skin, seeds, and liquid. Finely chop tomatoes.

2. Put all the ingredients into a large sauce pan. Cook on a low simmer for 2 hours, stirring occasionally, until the sauce has thickened. If you are in a bind and need to cook it faster, you can cook it for only 30 minutes and then use. It will work, but the flavors won't be as "developed".

Put on your favorite pizza dough and enjoy! As always, you can add or change the spices used.

Apple-Chicken Quesadillas

Ingredients:
1 c Cooked and Diced Chicken (I seasoned mine lightly before I cooked it)
1-2 medium Apples, sliced
1/2 c. Cheddar Cheese (I have used Colby-jack cheese and been satisfied as well)
1/2 c. Mozzarella Cheese
1/2 c. fresh or frozen Corn, thawed
1/4 tsp. Kosher salt
6 Tortillas (I use small tortillas, but I think bigger ones will work too, you'll just want more apples.
Optional: sour cream and salsa

Directions:
1. Preheat Oven to 400 degrees.
2. In a bowl, mix first 6 ingredients
3. Spoon mixture evenly into the 6 tortillas, fold, and close with a tooth pick.
4. Bake for 8-10 minutes then turn and bake for another 5-6 minutes (until golden brown and cheese is melted).
5. Remove from oven, remove tooth picks, cut and enjoy!

Tortilla and Black Bean Casserole

Ingredients:

2 cup chopped onion

1-1/2 cup chopped sweet pepper (2 peppers)

1 - 14-1/2 ounce can diced tomatoes (un-drained)

3/4 cup bottled salsa (red or green, I prefer green)

2 teaspoons ground cumin

2 cloves garlic, minced

2 - 15oz cans black beans, drained and rinsed

*12 - 6" corn tortillas (I used 4 taco sized flour tortillas, I prefer flour over corn)

2 Cups Monterrey Jack Cheese ( I used Colby Jack cheese, and it was still yummy)

And optional: Taco toppings (ie. lettuce, tomatoes, sour cream, etc).

Directions:

1. In a large skillet, combine onion, peppers, un-drained tomatoes, salsa, cumin, and garlic. Bring it to a boil, then reduce heat and let it simmer, uncovered, for 10 minutes. Then add the beans. Preheat your oven to 350.

2. Spread 1/3 of the bean/tomato mixture onto the bottom of a rectangular dish. Top with half the tortillas (overlapping if needed), then a cup of cheese. Spread another 1/3 of the bean/tomato mixture and then the rest of the tortillas. Then top with the remaining bean/tomato mixture.

3. Cover and bake for 30-35 minutes. Uncover, sprinkle with last 1 cup of cheese. Let set for 10 minutes before serving.

Serve with optional toppings if desired.

This recipe was adapted from the Better Homes and Garden Cook Book.

Sweet Pork (Slow Cooked)

This recipe is great for tacos, burros, whatever your heart desires.

Ingredients:

1 (3-5 Ib.) pork roast – (boneless pork tenderloin recommended)
1 cup salsa – not fresh salsa (we prefer green salsa, but red salsa will work too)
1 cup brown sugar, packed

Directions:

Place ingredients in a greased 3 ½-4 ½ qt. slow cooker.
Cover and cook on low heat for 8 – 10 hrs.
Shred pork with a fork before serving.
Keep lid off after shredding for about 15 mins.
So juice will thicken.

Picture to follow

Pizza Casserole

Ingredients:

3 tsp Olive Oil
1 Medium Yellow Onion, diced
2 Sweet Pepper (any color) cut into large dice
2 Small Zucchini, diced
2 Garlic Clove
3 Cans (14 oz) Diced Tomatoes (drained)
Ham (I didn't pay attention to quantity)
1 tsp Dry Italian Seasoning
1/2 tsp Black Pepper
1 tsp Salt
1/4 c Parmesan Cheese
2 C Mozzarella Cheese
1 tube bread sticks


Directions:

1. Pre-heat Oven to 350 Degrees, Grease a 10X13" pan
2. Saute Pepper and onion in the olive oil for approximately 5 min
3. Add Garlic and Zucchini, Saute for approximately 5 min
4. Add Ham, tomatoes, and seasonings, Saute for 5-7 min
5. Add half of the Parmesan cheese, and mix
6. Pour half the mixture into your baking dish. Put half the mozzarella cheese on top of it. Pour the rest of the mixture on the cheese.
7. Top the mixture with the bread stick dough, making a lattice design.
8. Sprinkle the remaining cheese on top
9. Bake for 25 minutes.

I usually half the recipe, discard the onion, and add mushrooms when I add the zucchini. Enjoy!

Easy Yummy Pasta

Ingredients:

Pasta (I use Penne)

Olive Oil

Lemon Juice

Pine Nuts
Parmigiano Cheese
Asiago Cheese
Small Squash
Broccoli
Mushrooms
Basil
*I don't really measure anything sorry!

Directions:
1. Chopped the squash and broccoli

2. Cook Pasta as directed on box. Drain.

3. Pour about a tablespoon of Olive Oil into a medium pan. Add Squash, broccoli, and mushrooms. Mix well. Add heat (medium to medium high). Saute for about 7 minutes or until veggies are soft. Take off heat.

4. In a bowl, mix pasta, veggies, about 2 tablespoons or so of Olive Oil, about 1 or 2 tablespoons of lemon juice, a few tablespoons of the cheeses, a dash or so of basil, and a handful of pine nuts. Mix well.

5. Enjoy.

Everything is "to taste".

Pizza Dough

Ingredients:

1/2 c. hot water
1 package (2-1/4 tsp.) regular or fast acting yeast
1-1/4 to 1-1/2 c. Flour (all-purpose or bread)
1 tsp. Olive Oil or Vegetable Oil
1/2 tsp. salt
1/2 tsp. sugar
cooking spray

Directions:

1. Heat water over medium heat until an instant read thermometer reads between 105 to 115 degrees Fahrenheit. In a large bowl, dissolve the yeast into the water. With a wooden spoon, stir in half the flour and remaining ingredients (minus the cooking spray). Stir in remaining flour at 1/4 c. intervals until the dough is easy to handle.


2. Sprinkle flour on the counter and knead dough for 10 minutes (sprinkling additional flour if dough starts to stick.)


3. Grease a large bowl. Stick dough in the bowl, turning dough to grease all sides of it. Cover the bowl loosely with plastic wrap. Stick in a warm place to let rise for 20. (I use the microwave as my warm place. My trick is to put a small container of water in the microwave and cook long enough to make the water bowl. Then (leaving the water in the microwave), I add the bowl with the dough. Do NOT start the microwave at this point, just close the door and start your timer. This trick works for all yeast breads that need to rise). If you have questions, email me at cami.smithson@gmail.com.


4. Gently push your fingers into the dough to deflate it. Cover and stick in refrigerator for at least 2 hours (but not longer than 48 hours.) If dough should double in size during refrigeration, simply push your fingers into it to deflate it).


5. Heat oven to 425. Move rack to middle position in oven. Place dough on the center of an ungreased cookie sheet or 12" pizza pan. Using floured fingers, press dough into a 12" round. Press from the center out so the center is slightly more thin than the edges.


6. Spread pizza sauce over dough and add toppings!


7. Bake for 15-20 minutes (until the crust is golden brown and the cheeses are melted and lightly browned)

Taco Soup

Ingredients:

1 lb Ground Beef

1 Can Corn (with liquid)

1 Can Kidney Beans (with liquid)

1 Can Black Beans (with liquid)

1 Can Tomato Sauce

1 package of taco seasoning

Cheese

Sour Cream

Tortilla Chips

Olives

Directions:

1. brown your ground beef
2. put beef, tomato sauce, un-drained kidney beans, un-drained corn, and taco seasoning into a slow cooker. Cover, set on low, and cook for 4-6 hours (stirring occasionally).
3. When ready to eat, top with sour cream, cheese and olives. We eat it with tortilla chips on top as well.

Preparation Time: 4.5-6.5 hours

Gooey Chicken Quesadillas

Ingredients:
1 can (10 3/4 oz.) Campbell's® Healthy Request® Condensed Cream of Chicken Soup
1 tsp. chili powder
1/2 cup shredded Cheddar cheese
2 cans (4.5 oz. each) Swanson® Premium Chunk Chicken Breast in Water, drained OR 1 can (9.75 oz.) Swanson® Premium Chunk Chicken Breast in Water, drained
8 flour tortillas (8-inch)

Directions:
PREHEAT oven to 425°F.
MIX soup, chili powder, cheese and chicken.
SPREAD about 1/4 cup soup mixture on half of each tortilla to within 1/2" of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.
BAKE 10 min. or until hot. Makes 8 quesadillas.

(We usually halve this recipe at our house and actually makes more than 4 quesadillas)

(Thank you Camille S. for sharing this recipe!)

South of the Border Stuffed Shells

Serving: 6
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes

Ingredients:
24 uncooked jumbo shells
1 grated cup Monterey Jack cheese
1 16 oz jar picante sauce
1 8 oz can tomato sauce low sodium
1/2 cup water
1 chopped medium onion
1 lb ground beef lean
2 tsp vegetable oil
1 tsp chili powder
1 drained
4 oz can green chile

Directions:
1. Prepare pasta according to package directions; drain.
2. Mix picante sauce, tomato sauce and water in small bowl.
3. In a skillet, cook onion and ground beef in oil over medium heat until meat is browned and onion is tender (if using non-stick skillet, use only 1 teaspoon of vegetable oil).
4. Remove from heat and drain off fat.
5. Add chili powder, chopped green chilies, 1/2 cup shredded cheese and 1/2 cup picante sauce mixture to meat mixture.
6. Preheat oven to 350º F.
7. Pour half of remaining picante sauce mixture in bottom of 13 x 9 x 2-inch baking dish.
8. Fill each cooked shell with 1 to 2 tablespoons of mixture and place shells in baking dish.
9. Pour remaining picante mixture over top of shells.
10. Cover with aluminum foil and bake at 350 F for 20 to 30 minutes.
11. Uncover, add remaining 1/2 cup cheese and bake, uncovered, an additional 5 minutes until cheese melts.
12. Serve immediately.

TIP: This recipe can be assembled and frozen. To bake, thaw at room temperature for 8 hours and bake as directed above.

Nutrition:
Based on individual serving.
Calories: 405
Total Fat: 16 g
Carbohydrates: 37 g
Protein: 25 g

(Thank you Camille S. for sharing this recipe)