My Mom's Lipton Onion Soup Chicken

My Mom's Lipton Onion Soup Chicken

Yield: 1 Servings

Ingredients and directions for this recipe

6 Chicken breast tenderloins; (3 whole breasts cut in half)

1 pk Lipton Onion soup mix

1 Stick margarine; softened

1 lg Clove garlic; minced and added to softened margarine

1 6 oz Scroodle noodles


Heat oven to 350. Place chicken tenderloins in a buttered baking dish, sprinkle onion soup over chicken pieces. Spoon up margarine into small pieces and sprinkle over onion soup/chicken. Bake for approximately 20-30 minutes or until done. Meanwhile, cook the scroodles according to the box directions, drain and set aside. When the chicken is done, remove chicken, leaving the saucey onion soup, add the noodles and mix together--make sure you get as much of the sauce on the noodles as possible. Place the

chicken back into the pan, pass around the napkins (it's VERY GREASY!) and enjoy!

This is good with chicken wings, too. (I originally made this with the whole chicken, but no one at home really likes dark meat so I just go with the breasts and/or wings.)

Caramelized Baked Chicken

Caramelized Baked Chicken
3 lb. chicken wings
2 tbsp. olive oil
1/2 cup soy sauce
2 tbsp. catsup
1 cup honey
1 clove garlic, minced
1 pinch each salt, ground black pepper

Heat oven to 375º F (185º C). Place chicken in a 9x13" baking dish. Mix oil, soy sauce, catsup, honey, garlic, salt and pepper; pour over chicken. Bake 1 hour, or until sauce is "caramelized." Makes 6 servings.

Hot Mexi Guacamole Dip

Hot Mexi Guacamole Dip
Ingredients:

2 avocados
1 cup salad shrimp
8 oz. green onion dip, finely diced
1/2 cup cilantro, finely chopped
2 large garlic cloves, minced
1 tablespoon olive oil
1/2 cup green pimento olives, diced
1/3 cup water

Directions:

Mash avocados to a paste, add garlic.
Combine all ingredients.
Thoroughly mix.
Add 1/3 cup of water to hold green color.
Add salt and pepper to taste.
Cover and refrigerate.
Serve with chips and/or vegetables.

SIMPLE BEEF STROGANOFF

SIMPLE BEEF STROGANOFF

1 lb Beef Round Steak, cut into small strips or chunks
1 can Cream of Mushroom Soup
1 Package Onion Soup Mix
1 Package Egg Noodles or Favorite Pasta

Brown the beef and drain, add salt and pepper.

Meanwhile cook the pasta according to package directions.

Add Mushroom Soup and Onion Soup Mix to the Cooked Beef with 1/2 cup of water, bring to a boil for 10-15 minutes. Add noodles and Mix.

Edamame and Barley Salad

Edamame and Barley Salad

For the dressing


1 tablespoon plus 2 teaspoons olive oil

1 tablespoon grated lemon zest

2 tablespoons fresh lemon juice

1 tablespoon whole-grain Dijon mustard

1/2 teaspoon cracked black pepper


For the salad

1 cup uncooked pearl barley

1 cup coarsely chopped roasted red bell peppers

3/4 cup chopped red onion

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh mint

1 1/4 teaspoons salt

16 ounces frozen shelled edamame, prepared according to package directions


In a medium bowl, whisk together oil, zest, juice, mustard and pepper until well blended.


Rinse barley under running water, drain well. Gently toast in a dry skillet until the barley has a very light golden hue to it. Cook barley according to package directions.


In a large bowl, mix together cooked barley, bell pepper, red onion, cilantro, mint, salt and edamame. Pour the dressing on top and gently toss to coat. Let sit for 15-20 minutes to let the flavors meld.

Cabbage Salad

Cabbage Salad


1 small head Savoy cabbage (about 1 pound), damaged outer leaves removed, cored, and shredded or mixed red and white cabbage

1/4 cup sea salt, or more to taste

6 garlic cloves, very finely chopped

2 tablespoons fresh lemon juice

6 tablespoons extra-virgin olive oil

3/4 teaspoon dried mint


1. Toss the shredded cabbage in a large bowl with the salt and let sit for 1 hour. (This will reduce the bitter taste resulting from the glucosinolates in the cabbage, which are broken down once the leaves are cut.)


2. Thoroughly wash the salt from the cabbage by dunking it in water. Taste a piece of the raw cabbage to make sure the salt is washed off. Let drain in a colander.


3. Return to the cleaned bowl. Toss well with the garlic, lemon juice, olive oil, and mint. Check the seasonings, although it should not need any more salt, and serve at room temperature within the hour.


Serves 4 to 6.

Chocolate Fudge Pecan Pie

Chocolate Fudge Pecan Pie
Makes 1 9 inch pie
Flavorful pecans add crunch to the bottom of this pie.

1 9 inch unbaked pie shell
4 large eggs
1 3/4 c sugar
3 oz unsweetened chocolate melted
3 oz melted margarine
1 t lemon juice

Preheat oven to 350. Combine the eggs, sugar, chocolate, margarine and lemon juice and mix well. Sprinkle the pecans into the bottom of the pie shell, the pour the filling over the pecans. bake approximately 25 minutes or until filling is set.

Beer Marinated Beef Short Ribs

Beer Marinated Beef Short Ribs

* 3 lbs. bone-in beef ribs
* Salt and pepper
* Olive oil
* Fresh jalapenos
* Vidalia Onions
* Beer of your choice. Every beer will change the taste and qualities of the short ribs I used a very light Mexican lager.

* Heat oven to 350 degrees
* Rub ribs gerneously with salt and pepper.
* Chop jalapenos
* Place ribs in a roasting pan with the jalapenoes and then fill with beer.
* Cover tightly with foil and place in oven for 2-3 hours. The longer you leave the ribs in the oven, the more tender they will become.  At 3+ hours they will be litterally falling off the bone.

Serve the ribs with the starch of your choice, I used yellow rice but a japanese sweet potato would serve just as well. Also a side of spinich to finish it off.

The secret to this recipe is time. The longer the ribs cook the more tender they become. A trick I've learned is to lower the over to about 275 after an hour and just go about my buisness. I did this once and went to the gym, by the time I got back the meat literally fell apart. 

Cabbage Rolls Italiano

Cabbage Rolls Italiano
Recipe By :Helen Jolly
Serving Size : 6 Preparation

2 1/2 cups spaghetti sauce
2 tablespoons brown sugar
12 large cabbage leaves
1 cup water
1 1/2 pounds lean ground beef
1 1/2 cups cooked white rice -- cooked
1 medium finely chopped onions
2 tablespoons chopped parsley
1 teaspoon dried thyme
1/2 teaspoon salt

In small saucepan, mix spaghetti sauce with brown sugar. Bring to a boil.
Remove from heat, and pour into a 9x13-inch pan. Reserve.
Place water and cabbage leaves in large kettle. Boil 2 minutes (maybe less) just long enough to make the leaves JUST pliable. Drain.
Cut out thick part of stem from each leaf.
In a bowl, mix beef, rice, onion, parsley, thyme and salt. Divide meat mixture into 12 portions.
Place 1 portion in center of each leaf. Fold in edges, and roll up from stem end.
Place rolls in pan of spaghetti sauce mixture. Cover with foil, and bake at 350 degrees for 30
minutes. Rearrange rolls, baste with sauce, cover, and bake 30 minutes more. Allow rolls to
stand 5 minutes before serving.

Source: "Prodigy"

Beef & Broccoli Stir Fry

Beef & Broccoli Stir Fry

600g (1 1/3lb) minced (ground) beef
2 heads broccoli, cut into bite sized little trees
2 cloves garlic, peeled & finely sliced
4 tablespoons oyster sauce
bunch coriander, roughly chopped with some stems included

Bring a medium saucepan of salted water to the boil. Cook broccoli for 2 minutes and drain.

Meanwhile, heat 2 tablespoons olive oil in a large frying pan and cook beef over a high heat until very brown. Add garlic and cook for another minute.

Add broccoli and sauce and stir through until well heated. Taste and season. Serve sprinkled with coriander.

Creamy Tuna Twist

Creamy Tuna Twist

1 cup mayonnaise

2 TBSP apple cider vinegar
Dash of pepper
4 oz. twist macaroni (about 2 cups uncooked)
2 cans (5-oz. each) tuna, drained
1 cup cooked peas
1 cup chopped celery
1/2 cup chopped red onion
1/4 cup snipped fresh dill or 1 TBSP dried dill weed

Cook macaroni according to package directions, drain and cool. Cook, drain and cool peas.

In a large bowl, stir first 3 ingredients until smooth. Add the remaining ingredients; toss to coat well. Cover and chill.

YIELD: 4 servings.

Onion-Gouda Dip

Onion-Gouda Dip

10-ounce round imported Gouda cheese
4 tablespoons unsalted butter
small yellow onion, finely chopped
4 ounces Roquefort cheese, grated
4 ounces sharp cheddar cheese, grated
1 teaspoon Worcestershire sauce
3 drops hot-pepper sauce, or to taste
1 teaspoon whole-grain mustard
4 tablespoons dark beer or stout

With a sharp paring knife, cut a lid from round of Gouda, 1 inch from top; reserve the lid. Carefully hollow out the cheese, leaving a thin wall all around. Finely grate the Gouda you remove and set it aside.

In a small skillet, heat 2 tablespoons of butter over medium heat. Add onion and saute until golden brown, 7 to 10 minutes, stirring often. Remove from skillet and set aside to cool.

In a food processor, combine grated Gouda, Roquefort and cheddar, sauteed onion, Worcestershire sauce, hot-pepper sauce and mustard; process until smooth. Scrape down sides of work bowl; then, with motor running, pour in beer; process until smooth.

Fill hollowed Gouda with dip; reserve remaining dip in a bowl. Place lid on cheese; cover cheese and bowl with plastic wrap and refrigerate at least 4 hours. To serve, bring Gouda ball to room temperature; use additional dip to refill ball as needed.