Archive for September, 2013
Posted by MontanaVike on September 9th, 2013
Chickent and Keilbasa Cheese Soup
Johnny
Awesome with crusty bread
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
- 1 ½ cups onions diced
- ½ cup butter
- ¾ cup flour
- 1 – 14.5 oz. can chicken stock
- 1 qt. milk
- 2 lbs. Velveeta real stuff, not fat free, cubed
- 2 boneless chicken breasts cubed
- 1 beef kielbasa sliced
Sauté onions in butter over medium high heat until onions are translucent. About 5 minutes.
Slowly add flour, stirring continuously. Trying for an almost paste like consistency.
Slowly add chicken stock, stirring continuously.
Slowly add milk, again stirring continuously.
Once milk is added, heat until soup starts to thicken. Stir occasionally to make sure nothing is sticking to the bottom of the pan. (about 10 minutes)
While soup is thickening, cook cubed chicken until no pink shows. Add sliced kielbasa and cook until it starts to brown.
Slowly add cubed Velveeta to soup. Add a little, stir, add a little more, stir again.
After Velveeta is added and has fully melted, add chicken and kielbasa.
Stir everything well to combine
Posted by MontanaVike on September 9th, 2013
Homemade Corned Beef or Venison
Johnny
I like this more than the store bought corned beef
Prep Time 3 minutes mins
Cook Time 4 minutes mins
Total Time 7 minutes mins
Course Corned Beef
Cuisine Irish
- 2 to 3 pound brisket
- 2 quarts water
- 1/2 C canning and pickling salt
- 1/2 C tenderizing salt Morton's Tenderquick
- 3 T sugar
- 2 T mixed pickling spice
- 2 bay leaves
- 8 whole black peppercorns
- 4 cloves garlic mixed
Combine all ingredients except meat in a pot and heat just to a boil. Remove from heat and allow to cool back down to room temp.
Place meat in a non-reactive container (glass, ceramic or ziplocs) and pour in cooled brine solution. Refrigerate for 4 to 6 days (thinner cuts for 4, thicker for 6). Stir up the meat at least once a day.
When ready to cook, dump out he mixture and rinse off the meat. Place meat and fresh water in a pot and heat to a boil. Reduce heat and allow to simmer approximately 3 1/2 to 4 1/2 hours until meat falls apart.
Optional: For a saltier, stronger result, save a couple cups of the brine solution and add to the fresh water when cooking.
Optional: Instead of cooking on the stove top, cook in a crock-pot on low for approximately 8-10 hours.
Posted by MontanaVike on September 9th, 2013
Frog Eye Salad
Johnny
Awesome!
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Side dish dessert salad
Cuisine American
- 1 C Sugar
- 2 T flour
- 2 1/2 t salt
- 1 3/4 C unsweetened pineapple juice
- 2 eggs beaten
- 1 T lemon juice
- 3 quarts water
- 1 T vegetable oil
- 1 16 oz. package acini di pepe pasta
- 3 11 oz. cans mandarin oranges drained
- 2 20 oz. cans pineapple tidbits drained
- 1 20 oz. can pineapple crushed
- 1 8 oz. container frozen whipped topping thawed
- 1 C miniature marshmallows
- 1 C shredded coconut
In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thicekend. Remove from heat; add lemon juice and cool to room temperature.
Bring water to a boil, add oil and remaining salt. Cook pasta until al dente. Rinse under cold water and drain.
In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving, add marshmallows and coconut.
Toss and serve.
Posted by MontanaVike on September 9th, 2013
Chicken/Turkey Tetrazinni
Johnny
Perfect for Thanksgiving leftover turkey
Prep Time 45 minutes mins
Cook Time 20 minutes mins
Total Time 1 hour hr 5 minutes mins
- 1 lb. pasta cooked
- 1/2 pound fresh mushrooms
- 1 stick butter
- 2/3 cup flour
- 1 large onion sliced
- 5 cloves garlic peeled and chopped
- 4 c. chicken broth
- 2 c. light cream
- 1/4 cup dry sherry
- 4 c. diced chicken cooked
- 1 c. grated Parmesan cheese
- 1/3 teaspoon garlic powder
- Salt and pepper to taste
Cook and drain pasta according to package directions. Slice the mushrooms 1/8 of an inch thick and sauté in 2-3 tablespoons of the butter, along with sliced onion, and chopped garlic until lightly browned. Combine the remaining butter with flour and add chicken broth, stirring over low heat until thickened. Add the cream, salt, pepper, sherry, and garlic powder.
Divide the sauce in half. And one half of the chicken meat, and half of the mushrooms and cooked pasta. Butter a casserole dish and turn the pasta mixture into the casserole leaving a well in the center of the pasta.
Turn remaining cooked chicken half into the center of the pasta mixture. Top with Parmesan cheese, and bake uncovered at 400°F for 20 minutes.
Optional: may also top with butter to breadcrumbs and grated cheddar or American cheese.
Posted by MontanaVike on September 9th, 2013
Frank's Redhot Buffalo Chicken Dip
Johnny
Not health friendly, but boy is it good!!
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course dip
Cuisine American
- 8 oz. pkg. cream cheese softened
- 1/2 cup blue cheese or ranch salad dressing
- 1/2 cup FRANK'S® REDHOT® Original
- 1/2 cup crumbled blue cheese or shredded mozzarella cheese
- 2 lbs chicken breasts cooked and chopped
HEAT oven to 350°F.
Place cream cheese into deep baking dish.
Stir until smooth.
MIX in salad dressing, Frank's RedHot Sauce and cheese.
Stir in chicken.
Bake 20 min. or until mixture is heated through; stir.
Garnish as desired.
Serve with crackers or vegetables.
Posted by MontanaVike on September 9th, 2013
Lyman's Rib Roast
Johnny
This recipe was given to me by an old coworker who also had a catering business. Awesome and easy.
Prep Time 15 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 15 minutes mins
Course Rib roast (Prime Rib)
Cuisine American
- Rib roast with bones cut-off and tied back on
- 2- L bottle of lemon-lime soda
- 16 oz bottle Kikkoman's teriyaki sauce
- Seasoned salt I prefer Alpine Touch
Preheat oven to 500F
Liberally coat the roast with the seasoned salt
Place roast in deep baking dish
Combine lemon-lime soda and teriyaki sauce and pour over roast
Place roast in oven and roast at 500F for 15 minutes.
Reduce heat to 350F and cover roast with aluminum foil
Roast until inner temperature is 120F for Rare, 130F for med-rare. (For prime rib there is nothing allowed above med-rare.)
Remove from oven and let set for 15 minutes
Remove tie holding bones on and slice into desired thickness.
Serve with fresh ground horseradish and some of the pan juices.
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