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Thread: Recipe swap

  1. #13
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    Default Re: Recipe swap

    DEVILED HAMBURGERS

    1-1/2 lb. ground chuck or leaner ground beef
    1/3 cup chili sauce (Salsa is good instead of chili sauce too)
    2 tsp. Prepared mustard (French's yellow mustard)
    2 tsp. bottled horseradish
    2 tsp. minced onion
    2 tsp. Worcestershire sauce
    1-1/2 tsp. salt (I used only 1/2 tsp)

    Mix up good and shape into hamburger patties. Brown in skillet or on
    grill or under broiler approx 4 min. on each side. Serves 4 to 6
    depending on size of pattie.
    Enjoy!!



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    Last edited by bullmama; 03-29-2011 at 08:33 PM.

  2. #14
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    Default Re: Recipe swap

    Easy Breezy Taco Bake
    1 lb ground beef
    1 pkg Taco Seasoning Mix
    1 6oz. can vegetable juice
    Brown these three ingredients together. Blot off excess oil with paper towel after juice is soaked into seasoning mix and beef is browned.
    Layer in serving dish:
    White Corn tortilla shells (good for the crushed pieces in the bottom of a bag)
    Prepared Ground Beef mixture
    1 can Campbells Fiesta nacho cheese soup
    Favorite Salsa to taste
    Shredded cheese as much or as little as you like
    Bake @ 350 for about half an hour to warm through and until cheese is bubbly.
    Dollop sour cream on served portions and have extra chips available to eat with this.
    This is also a good one to take to a potluck. I've also added a layer of spanish rice to the casserole.

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    Last edited by bullmama; 03-29-2011 at 08:33 PM.

  3. #15
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    Default Re: Recipe swap

    LEFT OVER TURKEY CASSEROLE
    ( 9”x13” Baking pan )

    2 packages of STOVE TOP DRESSING—make according to box directions

    2 packages of frozen chopped broccoli—cook as directed on box – Then drain the liquid

    2 large jars of sliced mushrooms – drain liquid

    Slice up enough left over turkey to cover the 9X13 pan.
    (I make it a rather thick layer)

    2 cans CAMPBELLS CREAM OF CELERY SOUP—do not cook or dilute ( Use as it is in the can –condensed )

    1 large package of shredded mozzarella cheese

    BUTTER (not margarine or grease) the 9X13” baking pan (be generous)
    1 layer of all the cooked broccoli (be sure to drain out all liquid)
    1 thick layer of left over turkey —all cut up in bite size pieces
    1 layer of Sliced Mushrooms (2 Cans)
    1 can of cream of celery soup (do not dilute)
    1 layer of dressing—cooked as directed on box directions (2)
    Another can of cream of celery soup (do not dilute)
    Add 1 very large package of shredded Mozzarella cheese on top

    BAKE 350 DEGREES FOR 30-40 MINUTES—do not cover

    This also freezes very well and you can thaw it out and eat it 2-3 months later.

    Oh, if you wanted to freeze that leftover turkey recipe, just throw it into the freezer.
    Do not bake it in the oven first.
    When you want to use it, just thaw it out and then bake it in the oven.

    Leftover turkey recipe can also be used with leftover chicken.

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    Taste Tested Recipes
    Last edited by bullmama; 03-29-2011 at 08:33 PM.

  4. #16
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    Default Re: Recipe swap

    Lynn's Paradise Cafe Mac and Cheese
    (As seen on Oprah)
    2 ounces butter, melted, plus extra for preparing the baking pan
    1 quart evaporated milk
    4 eggs, beaten
    2 tablespoons paprika
    2 teaspoons salt
    ½ teaspoon white pepper

    1¼ lbs. shredded extra sharp cheddar cheese (preferably Vermont cheddar)
    1 lb. dry elbow macaroni, cooked al dente

    Crumb Topping:
    ½ cup dry sourdough breadcrumbs (or other firm-textured white bread)
    2 tablespoons butter, melted
    ½ cup grated Parmesan cheese
    2 grindings of black pepper

    Preheat the oven to 350 °F. Butter a 13"x 9" pan. Set aside.
    In a large bowl, whisk together 2 ounces melted butter, evaporated milk, eggs, paprika, salt and white pepper. Set aside.
    Make the crumb topping by mixing all the ingredients together in a small bowl. Set aside.
    Layer one third of the cooked elbow macaroni in the prepared pan. Cover with one third of the shredded cheddar. Repeat the layers twice more, ending with an even layer of cheese on top.
    Pour the evaporated milk mixture evenly over the entire casserole. With gloved hand, press lightly on the top so the ingredients are moistened by the milk.
    Bake for 30 minutes, covered with foil. Remove the foil and sprinkle the crumb topping evenly over the top. Continue baking for another 15-20 minutes.
    Remove from oven and allow to sit at room temperature 5 minutes before serving
    Yield: Serves 12 as a side for lunch or dinner

    This is one I got from someone online. We love it!



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    Last edited by bullmama; 03-29-2011 at 08:34 PM.

  5. #17
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    Default Re: Recipe swap

    Mexican Chicken
    Take a big bag of nacho chips and crunch and put in a 9 x 13 pan.
    Shred 3 cooked chicken breast over the chips
    Top with 2 cans of Cream of Chicken soup
    Add 1 jar of salsa (hubby likes medium)
    Top with taco cheese or mozzarella or both and bake at 350 till bubbly.


    Add sour cream on top after cooking

    Looks kinda like the beef recipe above doesn't it. That's cause I took this recipe and made my own beef version. Then tweeked it a little more for potluck serving. I just "do" that sort of thing.

    While you are more than welcome to post recipes here on English Bulldog News, we would also like to invite you to our newly created forum just for recipe sharing! Inspired by the popularity of our recipe swap here at English Bulldog News. Click the link below!

    Taste Tested Recipes
    Last edited by bullmama; 03-29-2011 at 08:34 PM.

  6. #18
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    Default Re: Recipe swap

    I LOVE rhuben's...I posted the soup recipe earlier...This casserole is equally a favorite.

    Ruben Casserole

    2 14 1/2 oz cans sauerkraut, drained
    2 12 oz cans corned beef, crumbled
    4 c. swiss cheese, shredded and divided
    1 c. mayonnaise
    1 c. thousand island dressing
    4 T butter, melted
    1/2 c. soft rye bread crumbs
    1/2 t. caraway seeds

    Layer sauerkraut, corned beef and half the cheese in a 13"X 9" baking dish.
    Mix mayonnaise and dressing together; pour over casserole mixture. Sprinkle
    with remaining cheese. Mix together butter and bread crumbs; sprinkle over
    top. Sprinkle with caraway seeds. Bake at 375 degrees for 30 minutes.



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    Last edited by bullmama; 03-29-2011 at 08:34 PM.

  7. #19
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    Default Re: Recipe swap

    Ok making these boarders on "fussy" but they are really good. I might go to this much trouble about once a year. then freeze some to have easy heat up later. they freeze well.

    Stuffed Cabbage Rolls

    2 lbs ground beef or half ground beef half Italian sausage
    2 eggs
    ½ cup uncooked rice
    1 small onion chopped fine
    Salt and pepper to taste
    A little milk

    Mix together and form into large meatball sized balls

    1 head cabbage par boiled to soften leaves

    Roll the meat up into the cabbage leaves folding in the edges and leaving the stem end tucked under in pre greased (olive oil) pan. (with this recipe I get about 10 rolls)

    2 large cans tomato sauce
    1/8 cup sugar
    2 tbsp butter
    4 tbsp cornstarch
    2 tbsp Oregano
    1 tbsp basil
    More salt and pepper to taste
    Boil this mixture in a sauce pan for a few minutes to blend and thicken then pour over cabbage rolls

    Bake at 350 degrees for 1 ½ hour in a covered 9 x 11 deep casserole dish. Remove cover and sprinkle with shredded Parmesan cheese bake a few minutes around to melt/toast the cheese

    Served with Italian bread and Pasta Salad.


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    Taste Tested Recipes
    Last edited by bullmama; 03-29-2011 at 08:34 PM.

  8. #20
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    Default Re: Recipe swap

    We both love this...it's an easy crock pot thing to make.

    Teriyaki Pork Roast

    1 boneless pork shoulder (I used a bone in roast it still worked)
    1 cup packed brown sugar
    1/3 cup unsweetened apple juice
    1/3 cup soy sauce (I have to use Kikkoman’s)
    1/2 tsp salt
    1/4 tsp pepper
    2 tablespoon cornstarch
    3 tablespoons cold water

    Cut roast in half (I put three slices through the boned roast leaving the bone joining all). Rub with brown sugar
    Place in a 5-quart slow cooker. Pour apple juice and soy sauce over roast. Sprinkle with salt and pepper. Cover and cook o low for 6 to 6 1/2 hours or until meat is tender.
    Remove roast; cover and let stand for 15 minutes.
    Strain juices and return to the slow cooker
    Combine cornstarch and cold water until smooth; gradually stir into juices.
    Cover and cook on high for 15 minutes or until thickened for gravy.
    Slice pork; serve with white rice and gravy
    Yeild:6-8 servings
    Source: Taste of Home Magazine January/February 2007



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    Last edited by bullmama; 03-29-2011 at 08:34 PM.

  9. #21
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    Default Re: Recipe swap

    Stuffing

    1 loaf bread

    My mom and grandma used to save up the heels of bread for about a week or so before family dinners and used those instead of a loaf of “good” bread. We had a lot more people eating bread back in those days so it didn’t take long. Now it would take us a couple months to save up that many heels.

    1 cup butter
    1 tablespoon finely chopped onion
    1 tablespoon poultry seasoning
    S&P TT
    1 ½ cups boiling chicken or turkey broth.

    Turkey giblets, or cut up cooked chicken or turkey cooked and chopped (optional)

    At least 6 hours before you are ready to bake, toast the bread then tear each slice into bite-size pieces and let stand on an open table or countertop. You can speed up this part if you spread the bread out on cookie sheets and bake in a 200 degree oven for a while.

    Once the bread has dried out, mix it in a large baking dish with the boiling broth, butter, onion, salt and sage. For added flavor, cook and chop up the turkey giblets and add to the stuffing.

    Heat oven to 350 degrees and bake for 30 to 40 minutes in a covered dish. Uncover for final 10 minutes of bake time.

    While you are more than welcome to post recipes here on English Bulldog News, we would also like to invite you to our newly created forum just for recipe sharing! Inspired by the popularity of our recipe swap here at English Bulldog News. Click the link below!

    Taste Tested Recipes
    Last edited by bullmama; 03-29-2011 at 08:35 PM.

  10. #22
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    Default Re: Recipe swap

    Bruce grew up on this one so it's a Pett family recipe I suppose :He's the only one who makes it here, But I do enjoy eating it when he does.

    Swiss Supper Loaf

    12 slices of white bread
    10 slices of Swiss cheese
    1/2-cup (1 stick) butter
    1/2 cup finely chopped onion
    1/2 cup Heinz 57 chili sauce
    1 tablespoon poppy seeds
    10 slices bacon (we use a whole pound, we are bacon freaks, lol)

    Chop up bacon and fry… crumble. Divide in half.

    Melt butter, add onion and sauté till slightly browned.
    Add chili sauce, poppy seeds, and ½ the bacon.
    Heat for 5 minutes.

    Assemble: Slice of bread, coat with sauce, bit of remaining half of crumbled bacon, slice of Swiss cheese and repeat till loaf is assembled.
    Spray foil liberally with non-stick spray. This will stick horribly if you omit this step!

    Completely seal in a double layer of foil and place on cookie sheet.
    Bake in 350-degree oven for about 25 minutes.


    While you are more than welcome to post recipes here on English Bulldog News, we would also like to invite you to our newly created forum just for recipe sharing! Inspired by the popularity of our recipe swap here at English Bulldog News. Click the link below!

    Taste Tested Recipes
    Last edited by bullmama; 03-29-2011 at 08:35 PM.

  11. #23
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    Default Re: Recipe swap

    More later....I haven't even started on dessert favorites. >.<

  12. #24
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    Default Re: Recipe swap

    I love all the great recipes. My oldest son love cooking and also loves Ruebens. I can't wait to get him the recipe and then invite me over for dinner. lol
    I am going to make the beer and cheese soup next week. This is my favorite at a local restaurant and I look forward to have it when ever I want. Thanks LariP

    Always with me

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