Slow Cooker Chicken Barbecue
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbecue sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1.Put chicken in slow cooker.
2.Mix all other ingredients in a bowl and pour over chicken.
3.Cover and cook 3 to 4 hours on high or 6 to 8 hours on low.
* Use a molasses based barbecue sauce - not vinegar based.
1 (12 ounce) bottle barbecue sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1.Put chicken in slow cooker.
2.Mix all other ingredients in a bowl and pour over chicken.
3.Cover and cook 3 to 4 hours on high or 6 to 8 hours on low.
* Use a molasses based barbecue sauce - not vinegar based.
Baked Salmon Fillets
4 fillets salmon
3 tablespoons prepared mustard
black pepper,Creole seasoning,Old Bay seasoning to taste ( just sprinkle a little over salmon)
1/2 cup Panko bread crumbs
1/4 cup melted margarine
1.Preheat oven to 400 degrees.
2.Line a pan with aluminum foil.
3.Place salmon skin side down on foil and spread mustard on.
4.Sprinkle seasonings over next.
5.Sprinkle Panko over fillets.
6.Drizzle melted margarine over Panko crumbs.
7.Bake 15 min. or until salmon is done.
3 tablespoons prepared mustard
black pepper,Creole seasoning,Old Bay seasoning to taste ( just sprinkle a little over salmon)
1/2 cup Panko bread crumbs
1/4 cup melted margarine
1.Preheat oven to 400 degrees.
2.Line a pan with aluminum foil.
3.Place salmon skin side down on foil and spread mustard on.
4.Sprinkle seasonings over next.
5.Sprinkle Panko over fillets.
6.Drizzle melted margarine over Panko crumbs.
7.Bake 15 min. or until salmon is done.
Make Great Pork Sandwiches
Slow Cooker Pulled Pork
1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted
1.Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
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Vinegar Based BBQ Sauce
1 cup cider vinegar
1 tablespoon salt
1/2 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar
1.In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well and allow ingredients to mesh for about 4 to 8 hours before using.
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Eastern North Carolina BBQ Sauce
1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce, or to taste
1 teaspoon salt
1 teaspoon ground black pepper
1.Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.
1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted
1.Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
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Vinegar Based BBQ Sauce
1 cup cider vinegar
1 tablespoon salt
1/2 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar
1.In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well and allow ingredients to mesh for about 4 to 8 hours before using.
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Eastern North Carolina BBQ Sauce
1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce, or to taste
1 teaspoon salt
1 teaspoon ground black pepper
1.Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.
Fried Rice
2 tablespoons margarine
1 tablespoon Canola oil
4 eggs (remove 3 egg yolks)
3 cups cold cooked brown rice
2 cups cooked chicken (torn or chopped into pieces)
2 stalks chopped celery
1 cup shredded carrots
1 cup frozen peas
1 onion chopped
Soy sauce to taste
1. Scramble eggs in a tablespoon margarine and set aside
2.Put 1 tablespoon margarine and canola oil into large fry pan - when hot add cooked rice and stir well.
3. Add everything but scrambled eggs and soy sauce - stir well - put lid on and let cook on medium for 5 to 10 minutes.
4, Add scrambled eggs and heat well.
5. Add soy sauce (3 to 5 tablespoons) to taste.
1 tablespoon Canola oil
4 eggs (remove 3 egg yolks)
3 cups cold cooked brown rice
2 cups cooked chicken (torn or chopped into pieces)
2 stalks chopped celery
1 cup shredded carrots
1 cup frozen peas
1 onion chopped
Soy sauce to taste
1. Scramble eggs in a tablespoon margarine and set aside
2.Put 1 tablespoon margarine and canola oil into large fry pan - when hot add cooked rice and stir well.
3. Add everything but scrambled eggs and soy sauce - stir well - put lid on and let cook on medium for 5 to 10 minutes.
4, Add scrambled eggs and heat well.
5. Add soy sauce (3 to 5 tablespoons) to taste.
Rotini Salad
4 cups uncooked wholewheat rotini
1 cup mayonaise
1/4 cup white vinegar
2/3 cup Splenda
2 1/2 tablespoons prepared yellow mustard
1 teaspoon salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery chopped
1 green or red bell pepper, seeded and chopped
1/4 cup grated carrot
2 tablespoons chopped pimento (optional)
1.Boil rotini in salted water until tender - about 10 or 12 minutes. Drain then rinse in cold water, drain.
2. Put drained rotini into a large bowl and add other ingredients. Mix and add additional mayonaise if you like.
1 cup mayonaise
1/4 cup white vinegar
2/3 cup Splenda
2 1/2 tablespoons prepared yellow mustard
1 teaspoon salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery chopped
1 green or red bell pepper, seeded and chopped
1/4 cup grated carrot
2 tablespoons chopped pimento (optional)
1.Boil rotini in salted water until tender - about 10 or 12 minutes. Drain then rinse in cold water, drain.
2. Put drained rotini into a large bowl and add other ingredients. Mix and add additional mayonaise if you like.
Baked French Fries
2 or 3 potatoes, sliced into strips (no need to peel)
cooking spray or oil (to lightly coat)
1 teaspoon basil (dried)
1/4 cup grated Parmesan cheese
salt and pepper to taste
1. Preheat oven to 400 degrees. Lightly grease a baking sheet or use parchment paper.
2. Spray potatoes with cooking spray or lightly oil.
3. Put basil, cheese, salt,and pepper in a zip bag to coat fries.
4. Put potatoes on baking sheet and bake 35 minutes or til done.
cooking spray or oil (to lightly coat)
1 teaspoon basil (dried)
1/4 cup grated Parmesan cheese
salt and pepper to taste
1. Preheat oven to 400 degrees. Lightly grease a baking sheet or use parchment paper.
2. Spray potatoes with cooking spray or lightly oil.
3. Put basil, cheese, salt,and pepper in a zip bag to coat fries.
4. Put potatoes on baking sheet and bake 35 minutes or til done.
Slow Cooker Jambalaya
1 lb skinless chicken breast halves -cut into 1 inch cubes and browned
1 lb sausage of your choice cut into 1 inch pieces and browned
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green or red bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 lb frozen cooked shrimp without tails
1.Put everything but the shrimp into a crockpot.
2.Cover and cook on high for 1 hour and then lower heat and cook six hours on low. Add shrimp the last 45 min of cooking time.
3. Serve over rice.
Bacon Burgers
1 lb lean ground beef
1/2 cup finely chopped onion
2 slices bacon diced
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon ketchup
1 teaspoon(Tony Chachere's) original creole seasoning
1/2 teaspoon Old Bay Seasoning
Mix everything in bowl and shape into four burgers.
Fry, broil, or grill til done. ( we fried)
Turn stove off and top each burger with grated sharp cheddar cheese (about 2 T. each). Cover pan to keep warm and let cheese melt over burgers.
1 lb lean ground beef
1/2 cup finely chopped onion
2 slices bacon diced
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon ketchup
1 teaspoon(Tony Chachere's) original creole seasoning
1/2 teaspoon Old Bay Seasoning
Mix everything in bowl and shape into four burgers.
Fry, broil, or grill til done. ( we fried)
Turn stove off and top each burger with grated sharp cheddar cheese (about 2 T. each). Cover pan to keep warm and let cheese melt over burgers.
These are very good....the inside is very moist and delicious. My husband made this using some ingredients in a recipe he found and adding seasonings he likes.
Very good burger recipe.
Bacon Roll-Ups
16 slices bacon, cut in half
2 (8 ounce) packages cream cheese
1 (10 ounce) package pita bread rounds
1. Preheat your oven's broiler.
2. Spread cream cheese on one pita and top it with another.
3. Use a pizza cutter to slice into 1 inch wide strips. Cut the long strips in half crosswise. Roll up each piece, and wrap with half of a strip of bacon. Secure with toothpicks, and place close together on a baking sheet.
4. Broil for 10 minutes in the preheated oven, or until the bacon is cooked through. Use a spatula to remove them to a napkin lined bowl or platter. Remove toothpicks before serving.
2 (8 ounce) packages cream cheese
1 (10 ounce) package pita bread rounds
1. Preheat your oven's broiler.
2. Spread cream cheese on one pita and top it with another.
3. Use a pizza cutter to slice into 1 inch wide strips. Cut the long strips in half crosswise. Roll up each piece, and wrap with half of a strip of bacon. Secure with toothpicks, and place close together on a baking sheet.
4. Broil for 10 minutes in the preheated oven, or until the bacon is cooked through. Use a spatula to remove them to a napkin lined bowl or platter. Remove toothpicks before serving.
Speedy Tuna "Casserole"
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 cup frozen mixed vegetables (peas, carrots, corn)
1 can ( 6 oz.) white tuna in water, drained, flaked
8 Ritz Crackers, crushed or 1/2 can French fried onion rings
Cook dinner in large saucepan as directed on package,
adding vegetables to the boiling macaroni water for the last 2 min.
Add tuna; mix lightly.
Top with cracker crumbs just before serving.
1 cup frozen mixed vegetables (peas, carrots, corn)
1 can ( 6 oz.) white tuna in water, drained, flaked
8 Ritz Crackers, crushed or 1/2 can French fried onion rings
Cook dinner in large saucepan as directed on package,
adding vegetables to the boiling macaroni water for the last 2 min.
Add tuna; mix lightly.
Top with cracker crumbs just before serving.
Tuna Noodle Casserole
2 cups dry macaroni
2 cans tuna, drained
4 oz shredded cheddar
1/2 red onion
1 1/2 cups water
1/2 cup dry milk powder
2 T. butter
2 T. flour
1 can peas, drained
bread crumbs (from heels of old bread)
salt, pepper, garlic powder to taste
1. Cook the macaroni til almost done, drain.
2. Saute onion in butter until soft. Add flour to make a roux. Cook for a few minutes.
3. Mix the dry milk powder with water (you could just use milk). Add to roux, stirring slowly.
4. When it thickens, add drained peas and tuna, cheese, and salt and pepper to taste.
5. Add macaroni and stir.
6. Pour into greased casserole dish. Cover with breadcrumbs. Bake at 350F for 30 min.
2 cans tuna, drained
4 oz shredded cheddar
1/2 red onion
1 1/2 cups water
1/2 cup dry milk powder
2 T. butter
2 T. flour
1 can peas, drained
bread crumbs (from heels of old bread)
salt, pepper, garlic powder to taste
1. Cook the macaroni til almost done, drain.
2. Saute onion in butter until soft. Add flour to make a roux. Cook for a few minutes.
3. Mix the dry milk powder with water (you could just use milk). Add to roux, stirring slowly.
4. When it thickens, add drained peas and tuna, cheese, and salt and pepper to taste.
5. Add macaroni and stir.
6. Pour into greased casserole dish. Cover with breadcrumbs. Bake at 350F for 30 min.
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