A while back I posted a recipe for Deep Dish Hunters Pie. I had a couple emails saying thanks for the recipe. I can't stand wild game. It smells funny. But to each their own. A few years ago after my husband shot an elk a friend recommended this. I will admit I never tried it. But I came across it online here today and thought I'd post it.
Ingredients:
Three to four lb. roast
1/2 pkg. of dry onion soup-My friend actually said use a whole packet
Preheat oven to 425 degrees.
Place roast on piece of heavy duty aluminum foil.
Sprinkle 1/2 pkg of dry onion soup over meat.
Bring edges of foil together and seal tightly.
Place in shallow roasting pan and bake for 2 to 2 1/2 hours.
There will be ample juice collected inside foil which can be thickened for gravy.
I know you can make this in a crockpot too. I'd add a little water in the bottom with the roast.
Monday, February 23, 2009
Friday, February 20, 2009
And the Winner Is...
Random Integer Generator
Here are your random numbers:9
Timestamp: 2009-02-20 17:10:49 UTC
Number 9 is the winner this time: Gloria
You have until Monday to email me your mailing address at mealtimehelp@hotmail.com or I will draw another name.
Thanks everyone who entered this drawing. Check back soon for another!
Here are your random numbers:9
Timestamp: 2009-02-20 17:10:49 UTC
Number 9 is the winner this time: Gloria
You have until Monday to email me your mailing address at mealtimehelp@hotmail.com or I will draw another name.
Thanks everyone who entered this drawing. Check back soon for another!
Thursday, February 19, 2009
Ravioli Casserole
My sister found this recipe on another blog. It's called Real Mom Kitchen. It's a great blog, you should check it out. She has pictures too. But, my sister made this for dinner on my mom's birthday. It was good. Plus, it looked really easy to make! It's a lot like a ravioli lasagna.
Ingredients:
1 jar (28 ounces) spaghetti sauce
1 package (25 ounces) frozen cheese ravioli, cooked and drained-You can also use fresh
2 cups (16 ounces) small curd cottage cheese
4 cups (16 ounces) shredded mozzarella cheese
¼ cup grated Parmesan cheese
Spread ½ cup of spaghetti sauce in an ungreased 13 x 9 x 2 inch baking dish.
Layer with half the ravioli, 1 ¼ cups of sauce, 1 cup cottage cheese, and 2 cups mozzarella cheese.
Repeat layers.
Sprinkle with Parmesan cheese.
Bake, uncovered, at 350 for 30 to 40 minutes or until bubbly.
Let stand 5 to 10 minutes before serving.
6 to 8 servings.
I think the secret to this is choosing a good ravioli. Use one that you've tried and know tastes good! You can also use a meat or spinach ravioli, we just like cheese. You just cook it according to the directions on the package. Also, be sure to use cottage cheese NOT ricotta. My sister bought ricotta by accident, it wasn't bad, but I think cottage cheese would be way better. One other thing, I love fresh stuff, so use fresh Parmesan, it's worth the little extra cost and work!
Ingredients:
1 jar (28 ounces) spaghetti sauce
1 package (25 ounces) frozen cheese ravioli, cooked and drained-You can also use fresh
2 cups (16 ounces) small curd cottage cheese
4 cups (16 ounces) shredded mozzarella cheese
¼ cup grated Parmesan cheese
Spread ½ cup of spaghetti sauce in an ungreased 13 x 9 x 2 inch baking dish.
Layer with half the ravioli, 1 ¼ cups of sauce, 1 cup cottage cheese, and 2 cups mozzarella cheese.
Repeat layers.
Sprinkle with Parmesan cheese.
Bake, uncovered, at 350 for 30 to 40 minutes or until bubbly.
Let stand 5 to 10 minutes before serving.
6 to 8 servings.
I think the secret to this is choosing a good ravioli. Use one that you've tried and know tastes good! You can also use a meat or spinach ravioli, we just like cheese. You just cook it according to the directions on the package. Also, be sure to use cottage cheese NOT ricotta. My sister bought ricotta by accident, it wasn't bad, but I think cottage cheese would be way better. One other thing, I love fresh stuff, so use fresh Parmesan, it's worth the little extra cost and work!
Monday, February 16, 2009
Teriyaki Bowl
I just love having a husband who loves to cook. He is always on the look out for new stuff to try. He came across a new sauce. It is the KC Masterpiece brand Marinade, Honey Teriyaki with Sesame. It's a 30 minute marinade. I love it!
Here's what you need:
1 bottle of the Honey Teriyaki with Sesame Marinade
1 boneless skinless chicken breast per person
Minute rice
Broccoli (I used frozen this time)
While it is a 30 minute marinade, I actually let mine go for a couple days. Just marinate it at least 30 minutes-in the fridge. Obviously, the longer you go, the more flavor you'll get.
I put my chicken in a Ziploc with about a cup of marinade.
Even though it was snowing, I cooked them on the BBQ! It tastes so good!
Once it is cooked, bring it in and cut it into bite size pieces.
When you are making your rice, plan for 2 servings per adult and follow the directions on the box.
Since I used frozen broccoli, I put in a microwave safe bowl with water on the bottom and covered it. I put it in the microwave for a few minutes to steam heat it.
If your using fresh, steam it on the stove top.
Now I hate when you go to a restaurant and you ask for extra sauce and they bring it to you straight from the fridge cold. My meal is warm, I want warm sauce.
Pour some of the marinade in a bowl and heat it in the microwave, just so it's warm.
To assemble:
Put rice in a bowl and kind of toss with the warm sauce-just enough to coat the rice
Add chicken and toss that into the coated rice
Add broccoli on top
If you like more sauce add more.
One thing I would do different next time is add some more sesame seeds. I love those, but since I don't keep those in stock, we didn't have them!
Here's what you need:
1 bottle of the Honey Teriyaki with Sesame Marinade
1 boneless skinless chicken breast per person
Minute rice
Broccoli (I used frozen this time)
While it is a 30 minute marinade, I actually let mine go for a couple days. Just marinate it at least 30 minutes-in the fridge. Obviously, the longer you go, the more flavor you'll get.
I put my chicken in a Ziploc with about a cup of marinade.
Even though it was snowing, I cooked them on the BBQ! It tastes so good!
Once it is cooked, bring it in and cut it into bite size pieces.
When you are making your rice, plan for 2 servings per adult and follow the directions on the box.
Since I used frozen broccoli, I put in a microwave safe bowl with water on the bottom and covered it. I put it in the microwave for a few minutes to steam heat it.
If your using fresh, steam it on the stove top.
Now I hate when you go to a restaurant and you ask for extra sauce and they bring it to you straight from the fridge cold. My meal is warm, I want warm sauce.
Pour some of the marinade in a bowl and heat it in the microwave, just so it's warm.
To assemble:
Put rice in a bowl and kind of toss with the warm sauce-just enough to coat the rice
Add chicken and toss that into the coated rice
Add broccoli on top
If you like more sauce add more.
One thing I would do different next time is add some more sesame seeds. I love those, but since I don't keep those in stock, we didn't have them!
Saturday, February 14, 2009
Giveaway
I've got another item for a giveaway. A friend of mine from high school used to sell Pampered Chef. She had a leftover orange peeler. Thanks so much Erin! I love these things. It makes peeling oranges so easy! There is only one, so there will only be one winner this time. All you have to do is leave your name in the comments. Check back next Friday, the 2oth to see who has won. You'll have until Monday to claim your prize. Just send your address to mealtimehelp@hotmail.com For extra chances to win send an email telling me about any recipes you've tried from this website and what you thought, good or bad. For each story you'll get an extra chance to win.
Friday, February 13, 2009
Fix it and Forget it Friday
Wow, it's been a long time since I've done one of these! My friend Becki told me about this little charmer.
Ingredients:
2 Cornish game hens OR 1 whole chicken
1 bottle of Kraft Zesty Italian salad dressing
Put chicken/s in crock pot
Pour salad dressing over top
Cook on high 4-6 hours
This is the part I am totally unsure about. She adds minute rice right in the crock pot 10 or so minutes before she is ready to serve the chicken. She said the juices and dressing cook the rice. I'm more comfortable making it on the stove, extra pan and all. I like that the box tells me how much rice and how much water. If I tried to guess how much rice to put with the chicken, I'd have a mess. If you try this and add the rice in the crock pot, let me know how it went and how much rice you put in!
Ingredients:
2 Cornish game hens OR 1 whole chicken
1 bottle of Kraft Zesty Italian salad dressing
Put chicken/s in crock pot
Pour salad dressing over top
Cook on high 4-6 hours
This is the part I am totally unsure about. She adds minute rice right in the crock pot 10 or so minutes before she is ready to serve the chicken. She said the juices and dressing cook the rice. I'm more comfortable making it on the stove, extra pan and all. I like that the box tells me how much rice and how much water. If I tried to guess how much rice to put with the chicken, I'd have a mess. If you try this and add the rice in the crock pot, let me know how it went and how much rice you put in!
Wednesday, February 11, 2009
Chicken Tortilla Soup
This recipe was submitted by LaDona. I love that name by the way. I just want to say it again and again. LaDona! Anyways, thanks for the recipe! I'm glad to see someone is still checking this blog after I was such a slacker!
Ingredients:
2 Chicken breasts, cooked and chopped
1/2 onion, chopped and sauteed
1 clove garlic, minced
3 cans chicken broth
1 can corn, drained
1 can black beans, drained and rinsed out well
1 can petite tomatoes with green chilies
1/2 cup salsa
Combine ingredients in pot and bring to a boil. Simmer until served. Makes about 8 good sized servings.
She likes to serve this over tortilla chips & shredded Monterrey cheese. You can also top this with sour cream & black olives or what ever sounds good. This is also delicious as left overs. Enjoy!
I've never heard of petite tomatoes, can someone enlighten me?
Ingredients:
2 Chicken breasts, cooked and chopped
1/2 onion, chopped and sauteed
1 clove garlic, minced
3 cans chicken broth
1 can corn, drained
1 can black beans, drained and rinsed out well
1 can petite tomatoes with green chilies
1/2 cup salsa
Combine ingredients in pot and bring to a boil. Simmer until served. Makes about 8 good sized servings.
She likes to serve this over tortilla chips & shredded Monterrey cheese. You can also top this with sour cream & black olives or what ever sounds good. This is also delicious as left overs. Enjoy!
I've never heard of petite tomatoes, can someone enlighten me?
Monday, February 9, 2009
A Lesson in Italian-Gnocchi
So a long time ago I said I was going to post this recipe. Here is finally is. They are called gnocchi, you say it like this: Yo-Key. Typically this pasta is made with potatoes. I learned from a little old Italian man that there is a simpler way that tastes just as good.
Ingredients:
2 cups flour
1 tub of ricotta cheese (the smaller size) I was told I said ricotta wrong here is the proper way Ri-Coat-a
A few shakes of Salt and Garlic Powder
Grated Parmesan Cheese (Fresh is better)
So you add all the stuff together, minus the cheese
Knead it until it forms a dough ball
Add enough cheese to cover the top of the dough maybe a little more if you like it, I do.
Knead in the cheese
Now take little sections of it and roll them out like a snake, they should be the thickness of you little finger
Cut them into 3/4" sections
This part is kind of tricky to explain. You're going to take a fork and turn it around so the curve is out. Roll the pasta down the for to create ridges. This will help hold sauce on it.
Cool in fridge for about 10 minutes.
Add to boiling water
Cook about 5-10 minutes, or until they are floating at the top
You should test one to be sure it is cooked how you like
Top with marinara or Alfredo sauce. We like to use the pork marinara sauce I posted previously.
Ingredients:
2 cups flour
1 tub of ricotta cheese (the smaller size) I was told I said ricotta wrong here is the proper way Ri-Coat-a
A few shakes of Salt and Garlic Powder
Grated Parmesan Cheese (Fresh is better)
So you add all the stuff together, minus the cheese
Knead it until it forms a dough ball
Add enough cheese to cover the top of the dough maybe a little more if you like it, I do.
Knead in the cheese
Now take little sections of it and roll them out like a snake, they should be the thickness of you little finger
Cut them into 3/4" sections
This part is kind of tricky to explain. You're going to take a fork and turn it around so the curve is out. Roll the pasta down the for to create ridges. This will help hold sauce on it.
Cool in fridge for about 10 minutes.
Add to boiling water
Cook about 5-10 minutes, or until they are floating at the top
You should test one to be sure it is cooked how you like
Top with marinara or Alfredo sauce. We like to use the pork marinara sauce I posted previously.
Monday, February 2, 2009
Chicken, Cheese and Broccoli Soup
I found this recipe in a church newsletter. It came from a friend of mine. We'll be trying it this week.
Ingredients:
1/2 lb. finely chopped mushrooms
1 finely chopped onion
6 cups water
6 chicken bullion cubes (If you buy the powder bullion, I think 2 tsp=1 cube)
8 oz. angel hair pasta broken up
1 lb. cooked chicken, cubed
Cooked Broccoli (The recipe doesn't say how much, start with a cup and add more if you want. I like a lot of broccoli in soups like this.)
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic salt
2 lb. Velveeta cheese, cubed
6 cups milk
Saute onions and mushrooms in 2 Tbsp butter
Add water and bullion
Boil until dissolved
Add pasta
Boil for 3 minutes
Add cooked broccoli, chicken and seasonings
Add cheese and milk
Cook on low heat until cheese melts-stir frequently so it doesn't burn on the bottom
Ingredients:
1/2 lb. finely chopped mushrooms
1 finely chopped onion
6 cups water
6 chicken bullion cubes (If you buy the powder bullion, I think 2 tsp=1 cube)
8 oz. angel hair pasta broken up
1 lb. cooked chicken, cubed
Cooked Broccoli (The recipe doesn't say how much, start with a cup and add more if you want. I like a lot of broccoli in soups like this.)
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic salt
2 lb. Velveeta cheese, cubed
6 cups milk
Saute onions and mushrooms in 2 Tbsp butter
Add water and bullion
Boil until dissolved
Add pasta
Boil for 3 minutes
Add cooked broccoli, chicken and seasonings
Add cheese and milk
Cook on low heat until cheese melts-stir frequently so it doesn't burn on the bottom
Back in the Saddle
It's been a long time since I posted last. My sister made me aware of this! So I'm getting back on top of it and have some new dinner ideas to share. Enjoy!
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