What are your favorite family recipes?

What are your favorite family recipes?

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“I like it here!”

Since: Dec 08

Location hidden

#1 Jan 29, 2009
Post recipes till your heart's content!

“I like it here!”

Since: Dec 08

Location hidden

#2 Jan 29, 2009
Steak Chili
This is a great chili, made with steak instead of ground beef. Shredded cheddar cheese is a nice touch to garnish the bowls. You can use round steak or other less expensive cuts of beef, but simmer it longer.

Ingredients:
2 tablespoons vegetable oil
2 cups chopped onion
4 cloves garlic, minced
1 large red pepper, cubed
1 cup chopped celery
1 pound sirloin steak, cut into 1/2 inch cubes
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon leaf oregano
1 can (28 oz.) stewed tomatoes, with juice
1 can (5 1/2 oz) tomato paste
2 cans (19 oz.each) red kidney beans, drained
1 tablespoon lemon juice
2 teaspoons Worchestershire sauce
1/2 teaspoon hot sauce
Salt and pepper



Directions:
In a large saucepan or Dutch oven, heat 1 tablespoon oil, and cook the onion and garlic over medium heat for 5 minutes. Add pepper and celery and cook another 5 minutes, until softened.

Remove vegetables from the pan. Add the remaining oil, and brown the steak cubes, in batches.

When all the steak has been browned, return the vegetables and steak cubes to the pan, over low heat.

Add the chili powder, cumin and oregano. Cook and stir for one minute.

Add the tomatoes, tomato paste, and kidney beans. Bring to a boil, then reduce heat, cover and simmer for about 45 minutes, until meat is tender.

Stir in lemon juice, Worchestershire sauce, hot sauce, and salt and pepper. Remove from heat.(About 6 servings.)

Marlene

Norfolk, NE

#3 Feb 1, 2009
This is a good simple little recipe.

Mexican Chicken Breasts

1 Pkg Taco seasoning (Taco Bell is best)
4 (4oz.) Chicken breasts
1 cup salsa
1/4 cup Sour cream

Put Taco seasoning in a bag and add chicken: Shake and coat well. Place in a (sprayed with non stick spray) casserole dish. Bake 30 minutes in a 375 degree oven. Top with salsa about 5 minutes before done, Then top with sour cream.
These are good.
Cassandra

United States

#4 Feb 2, 2009
This sounds really good, Marlene. I'll give it a try. Thanks.
Debbie

Lawrence, KS

#5 Feb 2, 2009
Thanks sounds yummy Marlene, and very easy!! Have a super Monday to all.
Marlene

Norfolk, NE

#6 Feb 2, 2009
Cassandra wrote:
This sounds really good, Marlene. I'll give it a try. Thanks.
Had it for supper tonight and it was good. My two daughters are taking it for work and school the left overs as they really liked it.

Anyone have a good Chicken Tortilla Soup? I ate some one day at HyVee and have never had anything that good for awhile as far as soup goes. Another recipie I would like to have it a corn chowder. Thanks

“I like it here!”

Since: Dec 08

Location hidden

#7 Feb 3, 2009
This is a personal favorite Chicken Tortilla Soup. It is not an over glorified chicken noodle soup. Very good!!

Ingredients
1 cup carrot, diced
1 cup celery
1 cup onion, diced
1/2 teaspoon garlic powder, diced or 1 fresh garlic clove, diced
1/8 teaspoon salt
1/4 teaspoon pepper
2 tablespoons corn oil
4 (15 ounce) cans chicken broth
1 (15 ounce) can tomatoes, diced (optional)
1 (10 ounce) can Rotel tomatoes & chilies, diced
1 (1.25-1 1/2 ounce) packet taco seasoning, I use McCormicks
1 (10 count) package corn tortillas (broken or cut into small pieces)
12 ounces chicken meat, poached, diced
1 cup milk
12 ounces monterey jack cheese or Mexican blend cheese, shredded
corn tortilla chips, broken into small pieces
Directions
Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
Add chicken broth and bring to boil.
Add tomatoes, Rotel, taco seasoning, and chicken.
Cut Tortillas into small pieces and add to broth mixture.
Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
Add milk and simmer for additional 10 minutes.
If thicker soup is desired, add more diced tortillas and let incorporate into soup.
Garnish with shredded cheese and broken tortilla chips.
Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tortillas. Gradually add masa flour mixing into broth, mixing thoroughly into broth. If thicker soup is desired, add more masa flour.
You can also use grilled chicken fajita meat for poached diced chicken.

I am going to try your recipe Marlene, looks delicious.
Marlene

Norfolk, NE

#8 Feb 3, 2009
Antoine, Thanks for the soup recipie as I am going to try it as soon as I go to the store to get the Chicken Breasts. We had the taco chicken breasts last night and the girls are taking the left overs to school and work as they really do like it,

Hey I have a great idea for the corn Tortillas, I bought the Fresh Gourmet salad toppings and they come in Tortilla Strips and they come in the
Santa Fe Style which are really good on a salad so I would bet they work really well for this.
LEt me know what ya think.
Marlene

Norfolk, NE

#9 Feb 3, 2009
Anothr really good recipie that goes as a dessert or I have served it at breakfast brunchs that I have had. I was very hesitant to make this but everyone really really liked it and wanted the recipe.

COUNTRY APPLE DUMPLINGS

2 large Granny Smith Apples pealed and cored

2 (10 ounce) cans refrigerated crescent roll dough

1 cup butter

1 1/2 cup white sugar

1 Tsp ground cinamon

1 can of mountain Dew I use a small can of Mountain Dew and then I do not use but 3/4 of that.
It will look like there is to much liquid onit but as it cools it turms to a coqting on it.

Directions:

Preheat the oven to 350 Degrees. Grease a 9x13 inch baking dish.
Cut the Apples into 8 wedges an d set aside. Seperate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
Melt the butter in a small sauce pan and stir in the sugar and the cinnamon. Pour over the apple dumplings. Pour Mt. Dew over the dumplings.
Bake for 35 to 45 minutesin a preheated oven, until golden brown.

This is really good.
Cassandra

United States

#10 Feb 3, 2009
Wow, this sounds great. I've used Coke in recipes but never Mt. Dew. I will certainly give this a try. I love Granny Smith applies. Thanks

“I like it here!”

Since: Dec 08

Location hidden

#11 Feb 3, 2009
Marlene wrote:
Anothr really good recipie that goes as a dessert or I have served it at breakfast brunchs that I have had. I was very hesitant to make this but everyone really really liked it and wanted the recipe.
COUNTRY APPLE DUMPLINGS
2 large Granny Smith Apples pealed and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cup white sugar
1 Tsp ground cinamon
1 can of mountain Dew I use a small can of Mountain Dew and then I do not use but 3/4 of that.
It will look like there is to much liquid onit but as it cools it turms to a coqting on it.
Directions:
Preheat the oven to 350 Degrees. Grease a 9x13 inch baking dish.
Cut the Apples into 8 wedges an d set aside. Seperate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
Melt the butter in a small sauce pan and stir in the sugar and the cinnamon. Pour over the apple dumplings. Pour Mt. Dew over the dumplings.
Bake for 35 to 45 minutesin a preheated oven, until golden brown.
This is really good.
http://allrecipes.com/Recipe/C ountry-Apple-Dumplings/Detail. aspx They stole your recipe at Allrecipes.com ......
Cassandra

United States

#12 Feb 3, 2009
No matter where they come from, all these recipes sound good, especially on a cold day! and they are so easy!
Cassandra

United States

#13 Feb 3, 2009
Hey, Antoine, does your wife have any "Jewish" recipes she'd like to share with us?
Cassandra

United States

#14 Feb 3, 2009
Could you use brown sugar instead of white sugar in the apple recipe?
Marlene

Norfolk, NE

#15 Feb 3, 2009
That is I think where the person that gave me that apple recipe might have gotten the recipe from. I ate it at a Pampered Chef party and she gave me the recipe. I do not know about the brown sugar instead of white. I never vary to much cause I hate to have a flop as it seems like I am always in a hurry to get it made as it usually is at the last minute.

As far as the coke I have not used that but I have seen BBQ recipes with coke. Are they good?

About the Jewish recipes what kind of food is Jewish? I have ate Asian is that like Jewish? I really have no idea. Seems like all the countries have their specialties.

Does anyone know about the recipe that Pampered Chef used to have that consisted of cressant rolls and Broccoli and also ham. I lost it and have asked my daughter who sells Pampered Chef if she heard about it but she was no familiar with it.
When you try that Apple recipe tell me what you think. I would like to make it again but at this time I am waiting for my blood sugars to get under control as that is a no no.
Jellybeanz

Flossmoor, IL

#16 Feb 3, 2009
Broccoli Ham Ring
Posted by Chyrel

4 oz. ham, chopped
4 oz. fresh broccoli, chopped
1/4 C. onion, chopped
1/2 C. fresh parsley, chopped
1 C. grated Swiss cheese
2 T. Dijon-style mustard
1 tsp. lemon juice
2 packages refrigerated crescent rolls

Preheat oven 350F.

Coarsely chop ham, broccoli and onion. Add parsley, cheese, mustard and lemon juice to ham mixture; mix well. Unroll crescent dough separate into 16 triangles. Arrange triangles in a circle on a 13 inch round baking stone with wide ends of triangles overlapping in the center and points toward the outside.(There should be a 5-inch diameter opening in the center of Stone.)

Scoop ham mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring.(Filling will not be completely covered.)

Bake 25-30 minutes or until golden brown.
Jellybeanz

Flossmoor, IL

#17 Feb 3, 2009
Bachelors Roast
Place roast (about 3 pounds) in deep baking dish and pour 1 can of coke and 2 cups of catsup over it. Put the a baking bowl on top. Cook for about 30 minutes/pound
Marlene

Norfolk, NE

#18 Feb 4, 2009
thanks Jellybeanz that I think is the recipe and thaout sounds so good again. I will be trying it out. I have a new Roast recipe that I will be trying out tomorrow so if it is good I will share it with you. It really sounds good.

The Bachelors Roast is that a BBQ sauce? The reason I was asking is because my husband thinks that he does not like BBQ. I would love it. I will make it someday and take it to my moms as she like BBQ also and she is 86 and she would probably like somone bringing a new recipe. HA!!
Thanks again.
Cassandra

United States

#19 Feb 4, 2009
I'm so anxious to try some of these recipes this weekend, especially the roast and the ham ring. I'm having company so I may experiment on them. Marlene, I love Pamper Chef and their recipes are great! Went to a party last month and over spent but their stuff is worth it. Have a good Wednesday.
Jellybeanz

Flossmoor, IL

#20 Feb 4, 2009
Cinnamon Crunch Cobblestone Muffins

1/4 cup chopped pecans

2/3 cup sugar

1 tablespoon cinnamon

1/3 cup butter or margarine, melted

2 packages (11.3 ounces each) refrigerated dinner rolls

1 tablespoon all-purpose flour

Preheat oven to 375F. Chop pecans. Combine pecans, sugar and cinnamon in a bowl; mix well. Microwave butter in micro-cooker on HIGH 30 seconds or until melted.

Separate rolls; cut each roll into 6 pieces using pizza cutter. Place half of the dough pieces and 2 tablespoons of the butter in bowl; toss gently to coat. Sprinkle with 1/4 cup of the sugar mixture; toss to coat.

Evenly divide dough pieces to fill 6 muffin cups in muffin pan. Repeat with remaining dough, 2 tablespoons of the butter and 1/4 cup of the sugar mixture; divide evenly to fill remaining muffin cups.

Add flour to remaining sugar mixture in batter bowl; add remaining melted butter and mix until crumbly. Using small scoop, place scant scoop of crumb topping over each muffin.

Bake 20-25 minutes or until muffins are deep golden brown. Remove from oven to cooling rack. Let stand 5 minutes. Remove from pan; serve warm.

Yield: 12 servings or 24 sample servings

Nutrients per serving: Calories 250, Total Fat 9 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 36 g, Protein 6 g, Sodium 50 mg, Fiber 2 g

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