Basic-Recipes.com

Sausage Balls

2012-02-22T12:58:00.000-08:00

8 ounces of sharp grated cheese
1pound of mild sausage
2 1/2 cups of Bisquick
1/4 cup of water

Scramble sausage in frying pan and cook until brown. Pour off greased. Mix all ingredients in large bowl until well blended. Shape into balls and bake in preheated oven at 350ºF. for 15 to 20 minutes or until golden brown.

Chicken with Mushrooms

2012-02-20T11:56:00.001-08:00

1/2 cup of butter
1 (3 to 4 pound) chicken, cut into serving pieces
1 large onion, chopped
1 cup of sliced mushrooms
salt to taste
1 1/2 cups of water
1 cup of sour cream
1 tablespoon of flour

Melt butter in a large frying pan. Add chicken and brown on all sides. Add onion and saute until translucent. Add mushrooms, salt, and water. Cover, and simmer for 45 minutes, until chicken is tender. Remove chicken from pan. Mix sour cream and flour together, then blend into pan juices. Bring gravy to a boil, stirring until smooth and thickened. Serve gravy separately with chicken. Serves 4 to 5.

Bean & Barley Soup

2012-02-20T09:22:00.000-08:00

1/4 cup of dry sherry
2 teaspoons of olive oil
1 cup of sliced onion
2 cups of sliced fresh mushrooms, such as domestic white, chanterelles, or shittake
1 cup of diced, unpeeled red potato
1 cup of shredded carrot
1 teaspoon of minced fresh basil
1 tablespoon of minced garlic
2 cups of cooked pinto beans
1 cup of raw barley
4 cups of Chicken stock
2 tablespoons of minced parsley
1 teaspoon of herbal salt substitute
1/8 teaspoon of cayenne pepper

In a heavy stockpot heat sherry and oil to simmering, then add onion. stir well and cook over medium high heat until soft but not too browned (5 to 8 minutes).
Add mushrooms, potato, carrot, basil, and garlic. Cook, stirring frequently, until mushrooms begin to weep moisture (about 8 minutes). Add beans and barley and cook for 2 more minutes.
Add stock, parsley, salt, substitute, and cayenne. Bring to a boil, then lower heat to simmer. Cover pot and cook over medium heat until barley is tender (about 30 minutes). Serve hot. Makes 8 cups, about 8 servings

Frankfurt Noodle Casserole

2012-02-20T09:14:00.000-08:00

one 8 ounce package noodles, cooked and drained
one 10 ounce package of frozen peas, thawed
4 tablespoons of margarine or butter
one 10 ounce package of frozen spinach, cooked and drained
1 pound of frankfurters,sliced
one 10 1/2 ounce can of cream of mushroom soup
1/2 cup of sour cream
1/2 cup of milk
4 slices of bacon, cooked and crumbled

Combine noodles, 1 1/2 cups of peas, and margarine; mix lightly. Place spinach in bottom of a buttered 2 1/2 quart casserole.
Spread noodle mixture over spinach. Combine frankfurters, soup, sour cream, and milk; mix well; pour over noodles. Bake in a hot oven (400F) for about 25 minutes. Sprinkle bacon and peas over top; bake for 5minutes more. Makes 6 servings

Chicken in Sour Cream (Hungary)

2012-02-20T09:06:00.000-08:00

3 pounds of chicken breasts
1/2 cup of flour
3 tablespoons of butter
1 teaspoon of salt
freshly ground pepper, to taste
bouquet garni
1 cup of chicken broth
2 teaspoons of paprika
1 cup of sour cream

Bouquet garni:
3 ot 4 sprigs of parsley
1/2 bay leaf
2 sprigs of thyme
2 cloves
1/2 stalk of celery

Tie the bouquet garni ingredients in a small piece of cheesecloth that can be removed from the broth. Dredge the chicken pieces in flour. Heat the butter in a large skillet and fry the chicken until golden brown on all sides. Season with salt and pepper. Add the bouquet garni, chicken broth, and paprika. Bring to a boil and simmer for 25 minutes. Discard the bouquet garni. Stir in the sour cream and heat without boiling. Serves 4.

Chicken Normandy (France)

2012-02-19T16:52:00.001-08:00

1 (3 1/2 pounds) chicken, cut into serving pieces
4 tablespoons of butter
1 tablespoon of olive oil
1/2 cup of apple brandy or applejack, warmed
1/4 teaspoon of salt
freshly ground pepper, to taste
4 large cooking apples, peeled, cored, and thinly sliced
2 tablespoons of flour
1/2 cup of heavy cream
1/2 cup of apple cider

Brown chicken in 2 tablespoons of the butter combined with the oil. Flame applejack with a match and pour the flames over the chicken. Remove chicken from the heat and season with salt and pepper. Cook apples in another skillet in remaining 2 tablespoons of butter for 5 minutes until slightly softened. Place apples in a baking dish. Cover apples with chicken. Stir flour into skillet in which the chicken was cooked. Add cream and cider. Simmer for 5 minutes. Spoon the sauce over the chicken. Cover with aluminum foil and bake for 40 minutes in a 350 degree preheated oven. Serves 4.

Champagne Baked Ham

2012-02-19T11:41:00.000-08:00

one 12 to 14 pound fully cooked ham
1 quart of champagne
1 quart of water
2 cups of sorghum
14 to 16 whole cloves
1 tablespoon of prepared mustard
1 1/2 cups of firmly packed dark brown sugar
Jelly sauce

Place ham in a large roasting pan. Pour champagne, water and sorghum over ham. cover and bake at 350F. for 3 hours and 15 minutes, turning ham in pan every hour to moisten.
Place ham, fat side up, on a cutting board. Trim outer layer of skin. Score fat in a diamond pattern; stud with cloves. Brush mustard over fat; coat with sugar. Broil until sugar melts and forms a glaze.
Transfer ham to a serving platter. Cut into slices and serve hot with Jelly Sauce.
Yield: 20 - 24 servings

Jelly Sauce:

1 cup of grape jelly
2 teaspoons of prepared mustard

Combine jelly and mustard in a saucepan; bring to a boil. Cook, stirring often until jelly dissolves.Yield: 1 cup

Vegetable Hambone Soup

2012-02-18T15:02:00.000-08:00

5 small potatoes, peeled and cubed
two 10 ounce packages of frozen Lima beans
one 10 ounce package of frozen whole kernel corn
2 stalks celery, cut into 1 inch pieces
2 carrots, cut into 1 inch pieces
1 medium onion, chopped
1 quart of tomato juice
1 ham bone
1 tablespoon of sugar
1/2 teaspoon of pepper
1/4 teaspoon of salt

Combine vegetables and water to cover in a Dutch oven. Bring to a boil. Reduce heat; cover and simmer 45 minutes. Add tomato juice, ham bone, and seasonings. Cover; simmer 1 hour. Yield: 5 quarts

Saucy Chicken Rigatoni

2012-02-15T11:08:00.000-08:00

1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
1 tablespoon of cooking oil
one 141 1/2 ounce can of tomatoes, cut up
one 7 1/2 ounce can of tomatoes, cut up
2 cups of packaged dried rigatoni or elbow macaroni
1/4 cups of water
one 2 1/2 ounce jar of sliced mushrooms, drained
1 teaspoon of dried Italian seasoning, crushed
1/8 teaspoon of ground red pepper, optional
11/2 cups of chopped cooked chicken or turkey (8 ounces)
fresh basil, optional

In a large saucepan cook onion and garlic in hot oil till tender. stir in both cans of undrained tomatoes, pasta, water, mushrooms, Italian seasoning and if desired, ground red pepper. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or till pasta is tender but slightly firm, stirring occasionally.

Stir in chicken or turkey; heat through. If desired, garnish with fresh basil leaves. Makes 4 servings

Crock Pot Orange Chicken

2012-02-14T11:24:00.001-08:00

3 pounds of chicken pieces
3 tablespoons of butter
1 carrot, chopped
1 medium onion, chopped
1 1/2 tablespoons of chopped parsley
1 cup of chicken stock
salt and pepper
4 tablespoons of orange juice concentrate
4 tablespoon of currant jam
orange slices
chopped parsley

Saute the chicken pieces in the butter in a frying pan until well browned.
Add the carrot, onion and parsley and cook until the onion is transparent. Put into the crock pot.
Pour the chicken stock into the frying pan and season to taste with salt and pepper. Scrape all the bits off the bottom and cook over a low heat for 2 minutes. Pour over chicken.
Cover and cook on LOW for six hours. Remove the chicken pieces from the crock pot and keep warm.
Strain the liquid, skim the fat and return to crock pot. Turn the heat up to HIGH and boil rapidly until the liquid is reduced to about one cup.
Add the orange juice concentrate and currant jam. Mix well and heat thoroughly. Pour over chicken and serve immediately, garnished with orange slices and parsley.

Chicken Ragout (Austria)

2012-02-13T09:50:00.001-08:00

1 (3 1/2 to 4 pounds) chicken
1 1/4 teaspoon of salt
freshly ground black pepper, to taste
3 tablespoons of butter
1/3 cup of finely chopped celery
2 carrots, peeled and finely chopped
1 parsnip, finely chopped
1 cup of button mushrooms
2 cups of chicken broth
1 tablespoon of lemon juice
1 tablespoon of flour combined with 1/2 tablespoon of softened butter
2 tablespoons of finely chopped parsley

Sprinkle the chicken inside and out with 1 teaspoon salt and pepper. Heat the butter in a casserole and saute the chicken over high heat until nicely browned on all sides. Reduce the heat to the lowest possible point, cover the casserole and place an asbestos pad under it. Cook 20 minutes, turning the chicken once. Remove the chicken from the pan and and set aside until it is cool enough to handle. Discard the skin and bones and cut the chicken into bite-sized pieces. Place into a clean casserole and add the celery, carrots, parsnips, mushrooms, 1/2 of the broth, lemon juice, remaining salt, and pepper. Bring to a boil, reduce the heat and simmer, partially covered, for 30 minutes. Stir in the remaining broth, the flour mixture, and parsley and simmer 20 minutes more. Serves 6.

Slow Cooker Beef Stew

2012-02-11T09:03:00.000-08:00

1/2 cup plus 2 tablespoons of all purpose flour, divided
2 teaspoons of salt
1 teaspoon of black pepper
3 pounds of beef stew meat, trimmed and cut into cubes
one 16 ounce can of diced toamtoes in juice, undrained
3 potatoes, peeeld and diced
1/2 pound of smoked sausage
1 cup of chopped leek
1 cup of onion
4 ribs of celery, sliced
1/2 cup of chicken broth
3 cloves garlic, mince
1 teaspoon of dried thyme leaves
3 tablsespoons of water

Combine 1/2 cup flour, salt andpepper in resealable plastic food storage bag. Add beef; shake bag to coat beef. Place beef in slow cooker. Add remaining ingredients except remaining 2 tablespoons of flour and water; stir well. Cover and cook on LOW 8 to 12 hours or on HIGH 4 to 6 hours.

One hour before serving, turn slow cooker to HIGH. Combine remaining 2 tablespoons flour and water in small bowl; stir until mixture becomes paste. Stir mixture into slow cooker; mix well. Cover and cook until thickened. Garnish as desired. Makes 8 servings

Hens en Croute

2012-02-11T07:55:00.000-08:00

3 cups of flour
1 1/2 cups of shortening
1 teaspoon of salt
a pinch of ginger
about 1/4 cup of cold water
1/2 cup of prepare stuffing
4 boneless chicken breasts, skinned and halved
1 egg yolk, mixed with 3 tablespoons of water

Sauce supreme

6 tablespoons of butter
1 onion, finely chopped
1/4 cup of flour
1 cup of heavy whipping cream
Salt and pepper to taste
1/2 cup of dry white wine

Mix flour, shortening, salt, ginger and cold water together to form dough. Roll out on floured surface and cut into 8 circles.

Preheat oven to 425F.

Place about 1 tablespoon stuffing on each piece of chicken. Roll up chicken and place each on a circle of dough. wrap dough up to completely encase chicken breast. Place on buttered baking sheet; brush with egg yolk. Bake for 20 - 30 minutes, until browned.

To make sauce, melt butter in saucepan. Add onion and saute until translucent. Add flour and cream. Heat, stirring constantly until sauce thickens. Season with salt and pepper. Stir in wine, and heat thoroughly. Serve sauce separately with chicken breasts. Serves 4

Slow Cooker Stew Provencal

2012-02-10T08:46:00.000-08:00

two 14 ounce cans of beef broth, divided
1/3 cup of all purpose flour
1 1/2 pounds of pork tenderloin, trimmed and diced
4 red potatoes, unpeeled, cut into cubes
2 cups of frozen cut green beans
1 onion, chopped
22 cloves garlic, minced
1 teaspoon of salt
1 teaspoon of dried thyme leaves
1/2 teaspoon of black pepper

Combine 3/4 cup of beef broth and flour in small bowl. Set aside.
Add the remaining broth, pork, potatoes, beans, onion, garlic, salt, thyme and pepper to slow cooker; stir. Cover and cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours. If cooking on LOW, turn to HIGH the last 30 minutes. Stir in flour mixture. Cook 30 minutes to thicken. Makes 8 servings

Chicken Dillicassee

2012-02-09T08:04:00.000-08:00

one 4 1/2 pound of stewing chicken, cut into serving pieces
6 cups of boiling water
1 onion, quartered
2 celery tops
3 peppercorns
3 tablespoons of flour
1/3 cup of water
Salt to taste
A pinch of cayenne pepper
2 tablespoons of minced fresh dill or 1/2 teaspoon of dried dill
1 egg yolk
1/3 cup of light cream
6 to 8 biscuits, split in half

Place chicken in kettle and cover with boiling water; add onion, celery tops and peppercorns. Cover and simmer for 2 1/2 hours or until tender. Remove to warm platter.

Strain broth; pour 2 1/2 cups strained broth into saucepan. Mix flour with water until smooth. Add to broth and cook, stirring constantly until sauce is thick and smooth. Season with salt, cayenne pepper, and dill. Beat egg yolk with cream, and stir into sauce. Pour sauce over chicken pieces. Serve chicken surrounded with split biscuits. Serves 6 to 8

Chicken & Rice Soup

2012-02-08T11:07:00.000-08:00

one 3 pound chicken
7 cups of water
1 teaspoon of salt
1/2 cup of rice
2 egg yolks

Place the chicken in large casserole or soup pot. Add the water and salt and simmer uncovered over low heat for 3 hours. Skim off the chicken fat which rises to the surface during the cooking time. Allow the broth to boil down to approximately 5 cups.

Remove the chicken. Add the rice, cover and continue cooking for 20 minutes. Skim off all the fat again from the broth. Stir 4 tablespoons of hot broth into egg yolks and add the mixture into the broth with the rice.

Do not let soup boil after the egg yolks have been added or they will curdle. 6 servings

NOTE: The amount of rice can be varied if you would like a thicker or thinner soup. The chicken can be cut into small pieces and added to the soup, through most of the flavor has passed into the broth and it may be best to simply discard it.

Slow Cooker Hamburger Casserole

2012-02-07T16:47:00.000-08:00

4 medium potatoes, thinly sliced
3 carrots, thinly sliced
one 15 ounce can of green peas, drained
one 15 ounce can of corn, drained
3 medium onions, chopped
1 1/2 pounds of extra lean ground beef, browned and drained
salt
black pepper
one 10 3/4 ounce can of condensed tomato soup
1 soup can of water

Layer the first 6 ingredients inside slow cooker in order listed, occasionally seasoning with salt and pepper. Cover with tomato soup and water. Cover; cook on LOW 6 to 8 hours or on HIGH 2 to 4 hours. Makes 4 to 6 servings

Pork and Liver Stew

2012-02-07T05:28:00.000-08:00

1 pound of pork tenderloin
1/2 pound of beef liver
4 tablespoons of butter
1 onion, finely chopped
1 clove garlic, crushed
2 bay leaves
1/2 teaspoon of salt
freshly ground black pepper
1/2 pound of blood sausage, optional, cut into small pieces
1 lemon, thinly sliced
1 teaspoon of caraway seeds

Cut the pork and liver into small cubes. Heat the butter and saute the onion and garlic until soft. Add the pork and liver and brown quickly. Add the bay leaves, salt and pepper. Lower the heat, cover the pan and cook very slowly for 35 to 40 minutes or until the meat is tender. Add the blood sausage and continue cooking for 10 minutes. Garnish with lemon slices and caraway seeds and serve with rice. 4 servings

Bacon & Apple Stew

2012-02-06T19:56:00.000-08:00

1/2 pound of dried apple slices
2 tablespoons of sugar
1 teaspoon of water
1 pound of lean smoked bacon, sliced
1 1/2 cups of beef broth
3 medium sized potatoes, peeled and thickly sliced

Soak the apples in lukewarm water to cover for 2 hours. Place the sugar and water in a casserole and stir over moderately high heat until the sugar caramelizes. Drain the apples and add to the casserole with the bacon and broth. Bring to a boil, reduce the heat and simmer, covered 1 hour. Add the potatoes and cook 30 minutes until the potatoes are tender. serve from the casserole. 4 servings

Roast Chicken Beira

2012-02-04T11:00:00.000-08:00

one 3 pound of chicken
8 slices of Canadian bacon
1 cup of cottage cheese
1/2 teaspoon of salt
freshly ground black pepper
2 tablespoons of butter
2 tablespoons of olive oil
8 small whole potatoes or 4 medium sized potatoes, cut in cubes

2 strips of bacon

Beginning at the neck of the chicken, run your finger beneath the skin to lift it from the chicken meat. Slip a slice of Canadian bacon beneath the skin. Use 4 slices of bacon for the breast, making sure each slice is flat and smooth. Arrange remaining slices beneath the legs and back skin of the chicken. Fill the cottage cheese into the cavity and truss the chicken or secure with poultry skewers. Season the chicken with salt and pepper. Place the chicken breast side up in a baking dish. Add the butter, oil and potatoes. Cover the breast with bacon strips. Roast in a 350F. oven for 1 hour or until the chicken is tender. 4 servings

Chicken with Zucchini

2012-02-01T08:23:00.000-08:00

one 2 1/2 pound chicken, cut in 8 pieces
6 tablespoons of butter
1 3/4 cups of chicken broth
1/2 teaspoon of salt
Freshly ground black pepper
1/4 teaspoon of cinnamon
6 small white onions
1 small zucchini, cut in 1/2 inch thick slices
1 carrot, cut in 1 inch pieces
2 medium size potatoes, peeled and cubed
3 medium sized tomatoes, peeled, seeded and coarsely chopped

Brown the chicken in 4 tablespoons of the butter in a large casserole for about 10 minutes. Add the chicken broth, salt, pepper and cinnamon. Simmer gently for 30 minutes. Saute the vegetables in the remaining butter for 10 minutes and add to the chicken. Simmer 15 minutes more until the vegetables are tender. 4 servings

More Zucchini recipes on our website Basic-Recipes.com

Stuffed Cabbage

2012-02-01T06:51:00.000-08:00

Couve lombarda recheada - Spain

4 to 8 white cabbage leaves, depending on size
1 cup of leftover roast meat (pork, lamb, beef or veal)
1/4 cup of chopped ham
6 tablespoons of grated Parmesan cheese
Juice of 1/2 lemon
2 tablespoons of finely chopped black olives
1 tablespoon of finely chopped parsley
1/4 teaspoon of salt
Freshly ground black pepper
1 1/2 cups of Portuguese tomato sauce
2 tablespoons of butter

Cook the cabbage leaves in plenty of boiled salted water until just tender.
Rinse under cold running water and drain.

In a bowl, combine the leftover meat, ham, 2 tablespoons of cheese, lemon juice, olives, parsley, salt, and pepper. Divide the filling into as many portions as there are leaves and place 1 portion in the center of each leaf, Fold the sides of the leaf to the center, fold the stem end over and roll the leaf.

Place the stuffed leaves in a buttered shallow casserole just large enough to hold them and pour over the tomato sauce.

Sprinkle with the remaining cheese and dot with butter. Bake in a 375F. oven for 15 minutes or until the cheese is brown. 4 servings

Recipe archive May 2006 - April 2006

2012-01-31T18:02:00.000-08:00

Month of May 2006

Month of April 2006

Slow Cooker Corned Beef & Cabbage

2012-01-31T17:42:00.000-08:00

1 head of cabbage (1 1/2 pounds) cut into 6 wedges
4 ounces of baby carrots
1 corned beef (3 pounds) with seasoning packet
1 quart (4 cups) of water
1/2 cup of prepared mustard, optional
1/3 cup of honey, optional

Place cabbage in slow cooker; top with carrots.
Sprinkle seasoning packet on top of vegetables. Place corned beef, fat side up, on top of vegetables. Add water. Cover; cook on LOW 10 hours.
Just before serving, combine mustard and honey in a small bowl. Use as dipping sauce, if desired. Makes 6 servings

More Corned Beef Recipes

Cabbage Soup

2012-01-30T19:07:00.000-08:00

Soupa lakhana Greece

2 pounds of white cabbage
2 small onions, chopped
1 1/2 tablespoons of olive oil
4 medium sized ripe tomatoes, peeled, seeded and chopped
1/2 teaspoon of salt
freshly ground black pepper
10 cups of beef broth
1 cup of croutons

Shred the cabbage, finely, wash and drain. Fry the onions in the oil until golden brown and transfer to a large sauce pan. Add the cabbage, tomatoes, salt and pepper and cook for 1 minute. Add the beef broth and bring to a boil. Reduce the heat, partially cover and simmer for 30 minutes or until the cabbage is tender. Serve in individual bowls and garnish with croutons just before serving. 8 servings