Tag Archives: Chantelle G.

Taco Seasoning

Taco Seasoning – submitted by Chantelle G.

2 tsp instant minced onion
1 tsp salt
1 tsp chili powder
1/2 tsp corn starch
1/2 tsp ground
1/2 tsp crushed dried red pepper
1/2 tsp minced garlic
1/4 tsp dried oregano leaves

Makes one package

Simple Hamburger Stroganoff

Simple Hamburger Stroganoff – submitted by Chantelle G.

INGREDIENTS:
1 (16 ounce) package egg noodles
1 pound lean ground beef
1 (.75 ounce) packet dry brown gravy mix
1 (8 ounce) package cream cheese
1 (6 ounce) can chopped mushrooms, with liquid
1/2 cup milk
1 (8 ounce) container sour cream
2 (10.75 ounce) cans condensed cream of mushroom soup

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
2. In a skillet over medium heat, brown the ground beef until no pink shows, about 5 minutes; drain fat.
3. Mix brown gravy, cream cheese, and mushrooms with hamburger, stirring until cream cheese melts. Add milk, sour cream, and mushroom soup to cooked pasta. Blend hamburger mixture with pasta.

 

http://m.allrecipes.com/recipe/23260/simple-hamburger-stroganoff/

Cherry Crumble

Cherry Crumble – submitted by Chantelle G.

Ingredients (12 servings)

6 tablespoons butter
1 1/8 cups all-purpose flour
1/2 cup rolled oats
6 tablespoons packed brown sugar
1/8 teaspoon salt
1 (21 ounce) can cherry pie filling

Directions
Preheat oven to 375 degrees F (190 degrees C).
Melt butter or margarine in a large saucepan.
Remove pan from heat; stir in oats, flour, brown sugar, and salt until a dry, crumbly dough forms.
Press about 2/3 of the dough into the bottom of 9 inch square pan, making a firm even layer.
Spread cherry pie filling in the crust, and sprinkle with remaining crumb mixture.
Bake for 40 to 45 minutes, until top is lightly browned. Serve warm or at room temperature.

http://m.allrecipes.com/recipe/12291/cherry-crumble/

Slow Cooker Casserole

Slow Cooker Casserole – submitted by Chantelle G.

1/2 cup butter

1 (16 ounce) package frozen mixed vegetables, thawed

2 (10.75 ounce) cans condensed cream of chicken soup 2 (10.75 ounce) cans condensed cream of mushroom soup

3 teaspoons garlic powder

3 teaspoons onion powder

3 (3 ounce) packages chicken flavored ramen noodles

6 skinless,boneless chicken breast halves, cut into bite size pieces
Directions
Cut butter or margarine into small chunks and put chunks in the bottom of the slow cooker. Add the vegetables, cream of chicken soups and cream of mushroom soups. Stir. Sprinkle with the garlic powder, onion powder and seasoning packets from the ramen noodle packages. Put chicken pieces in slow cooker. Cover and cook for 6 hours on LOW.
Break each ramen noodle packet into quarters (4 ‘pieces’). Put noodles in slow cooker and stir to cover noodles. Cook 1 hour on HIGH. Reduce heat and let simmer until ready to serve.

Hawaiian Pineapple Chicken

Hawaiian Pineapple Chicken – Submitted by Chantelle G

1/4 cup butter

1/3 cup ketchup

1/4 cup brown sugar

2 teaspoons cornstarch

1/4 cup vinegar

1 teaspoon salt

1 teaspoon soy sauce

1/2 teaspoon Worcestershire sauce

1 (9 ounce) can crushed pineapple

3 pounds assorted chicken pieces such as breasts, thighs, wings, and drumsticks

 

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce.
  3. Arrange chicken pieces in a 9×13-inch baking dish; pour pineapple sauce over chicken.
  4. Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).

Mushroom Wild Rice Side Dish Casserole

Mushroom Wild Rice Side Dish Casserole – submitted by Chantelle G.

Ingredients
4 cups water
1 cup uncooked wild rice
1 teaspoon butter or 1 teaspoon margarine
1 1/2 teaspoons salt, divided
1/2 cup uncooked brown rice
8 strips bacon, diced
2 cups sliced fresh mushrooms
1 large onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 celery rib, thinly sliced
1 (14 1/2 ounce) cans beef broth
2 tablespoons cornstarch
1/4 cup cold water
1/2 cup slivered almonds
Directions
In a large saucepan, bring water, wild rice, butter and 1/2 teaspoon salt to a boil.
Reduce heat; cover and simmer for 40 minutes.
Stir in brown rice.
Cover and simmer 20-25 minutes longer or until rice is tender.
Meanwhile, in a large skillet, cook bacon until crisp.
Remove bacon to paper towels, drain, reserving 2 tablespoons drippings.
In the drippings, saute mushrooms, onion, peppers and celery until tender.
Stir in broth and remaining salt.
Bring to a boil.
Combine the cornstarch and cold water until smooth; stir into the mushroom mixture.
Cook and stir for 2 minutes or until thickened and bubbly; stir in almonds and bacon.
Drain rice; add mushroom mixture.
Transfer to a greased 13x9x2-inch baking pan.
Cover and bake at 350 for 25 minutes.
Uncover, bake 5-10 minutes longer or until heated through.

from: http://www.food.com/recipe/mushroom-wild-rice-side-dish-casserole-35524

Burrito Pie

Burrito Pie – Submitted by Chantelle G.

Ingredients
2 lbs grass-fed ground beef
1 onion, finely chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced green chiles, drained
1 (10 ounce) can diced tomatoes, drained
2 (16 ounce) cans refried beans (organic or one with no trans fat, preservatives, or additives)
12 (8 inch) whole wheat flour tortillas
1 (16 ounce) jar red enchilada sauce (organic or one with no preservatives or additives)
12 ounces shredded cheddar cheese
Instructions

1. Preheat oven to 350 degrees.
2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute until onions are translucent (about 5 more minutes). Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes, and enchilada sauce. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
3. While meat mixture simmers, spread a thin layer of refried beans on one side of each tortilla. Set aside.
4. In the bottom of the casserole dish(es), spread a thin layer of the meat mixture. Cover with a layer of tortillas that have been smeared with the refried beans, followed by more meat mixture, and then a layer of cheese. Repeat tortilla with refried beans, meat, and cheese pattern until all the tortillas are used up. Topping off the casserole with a layer of meat mixture and cheese.
5. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly. If from frozen sherecomends 45-60 min covered in tinfoil, 15 min without tinfoil.