One of my personal favorites! :-)
The Base:
2 or 3 chicken breasts cooked and cut into small chunks (or canned chicken)
1 can cream of chicken soup
1 c of milk or chicken broth
1/2 c sour cream
pepper to taste
3-4 cups steamed rice/ any kind you like
The Toppings (use whatever you like):
chow mein noodles
diced fresh tomato
sliced olives
chopped celery
chopped green onions
chopped green pepper
1 can drained pineapple tidbits
1 can drained mandarin oranges
1 cup grated cheese
1/2 cup slivered almonds
1/2 cup coconut
salt & pepper to taste
Combine soup and milk (or chicken broth) to make a gravy. Add the chicken chunks and simmer 10 minutes. Add the sour cream, and stir it in. To serve, put the rice on each individual serving plate. Top with the chicken gravy, then cheese, chow mein noodles, and any of the garnishes you like. We finish it off with soy sauce.
Friday, April 23, 2010
Slow Cooker Peanut Butter Cup Cake
from A Year of Slow Cooking
I haven't tried it yet, but sure to be one of Sam's favorites!
Ingredients:
1 c all-purpose flour
1 c sugar, divided
1 t baking powder
1/2 t kosher salt
1/2 c creamy peanut butter (you can use crunchy instead of you want)
1/2 c milk
1 T canola oil
1 t vanilla extract
3 T unsweetened cocoa powder
1 c boiling water
Directions:
Use a 4-quart slow cooker coated well with cooking spray. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt.
In the microwave, melt peanut butter for about 30 seconds, and then add to the mix along with milk, oil, and vanilla. Stir really well to combine.
Spread this mixture into the bottom of your slow cooker.
In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water (be careful!) Pour this evenly over the peanut butter batter in your cooker.
Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick (into the cake--underneath the cake is molten chocolate) comes out clean. Let the cake sit uncovered in an unplugged crockpot for about 20 minutes, then serve warm in dessert bowls.
I haven't tried it yet, but sure to be one of Sam's favorites!
Ingredients:
1 c all-purpose flour
1 c sugar, divided
1 t baking powder
1/2 t kosher salt
1/2 c creamy peanut butter (you can use crunchy instead of you want)
1/2 c milk
1 T canola oil
1 t vanilla extract
3 T unsweetened cocoa powder
1 c boiling water
Directions:
Use a 4-quart slow cooker coated well with cooking spray. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt.
In the microwave, melt peanut butter for about 30 seconds, and then add to the mix along with milk, oil, and vanilla. Stir really well to combine.
Spread this mixture into the bottom of your slow cooker.
In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water (be careful!) Pour this evenly over the peanut butter batter in your cooker.
Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick (into the cake--underneath the cake is molten chocolate) comes out clean. Let the cake sit uncovered in an unplugged crockpot for about 20 minutes, then serve warm in dessert bowls.
Thursday, April 22, 2010
Qaboli Palaw
Got this from my friend, Rachel
(Yellow rice, lamb, carrots, and raisins)
Serves 4
Ingredients:
1 lb long grain rice, preferably basmati
4 fl oz vegetable oil
1 1/2 lb lamb on the bone or 1 chicken, cut in pieces
1/2 pint water
2 large carrots
4 oz raisins... like the yellowish green sultana raisins
2 tsp cumin
1/4 tsp saffron (optional)
2 1/2 pints water, salt and pepper
Brown 1 medium diced onion in oil. Fry until the onion is fairly dark. Add 1 lb lamb or beef cut into 1"-2" cubes and brown lightly. Add 2 cups of water, 1 tsp. Salt and 1 to 1 ½ tsp each (cinnamon, ground cumin and ground cardamom) Cover and simmer until meat is tender, about an hour. Remove meat from the juice and set juice aside. Cut 3 carrots into match stick size pieces. Saute carrots and 1 tsp sugar in about 1/4 cup of oil. Cook until they are lightly browned. Remove from oil Add 1 cup of raisins (I prefer golden sultanas) to the oil and cook until they swell up.Boil the meat juice and add 2 cups basmati (very long grained) rice, 1 ½ tsp salt and enough boiling water to come 2 inches over the rice. Cook until the water is absorbed and the rice is tender--but NOT mushy. Mix the meat, carrots, raisins and rice together. Place in a large oven-proof casserole, cover and bake at 300 degrees for about a half hour--or up to an hour. To serve--place on platter, making sure the carrots and raisins show on top.
(Yellow rice, lamb, carrots, and raisins)
Serves 4
Ingredients:
1 lb long grain rice, preferably basmati
4 fl oz vegetable oil
1 1/2 lb lamb on the bone or 1 chicken, cut in pieces
1/2 pint water
2 large carrots
4 oz raisins... like the yellowish green sultana raisins
2 tsp cumin
1/4 tsp saffron (optional)
2 1/2 pints water, salt and pepper
Brown 1 medium diced onion in oil. Fry until the onion is fairly dark. Add 1 lb lamb or beef cut into 1"-2" cubes and brown lightly. Add 2 cups of water, 1 tsp. Salt and 1 to 1 ½ tsp each (cinnamon, ground cumin and ground cardamom) Cover and simmer until meat is tender, about an hour. Remove meat from the juice and set juice aside. Cut 3 carrots into match stick size pieces. Saute carrots and 1 tsp sugar in about 1/4 cup of oil. Cook until they are lightly browned. Remove from oil Add 1 cup of raisins (I prefer golden sultanas) to the oil and cook until they swell up.Boil the meat juice and add 2 cups basmati (very long grained) rice, 1 ½ tsp salt and enough boiling water to come 2 inches over the rice. Cook until the water is absorbed and the rice is tender--but NOT mushy. Mix the meat, carrots, raisins and rice together. Place in a large oven-proof casserole, cover and bake at 300 degrees for about a half hour--or up to an hour. To serve--place on platter, making sure the carrots and raisins show on top.
Saturday, April 17, 2010
Strawberry Whipped Cream Dessert
From Kraft.com
Ingredients:
4 c fresh strawberries, sliced and divided
1 can (14 oz.) sweetened condensed milk
1/4 c lemon juice
1 tub (8 oz.) Cool Whip thawed, divided
8 Oreo Cookies, finely chopped
1 T. butter, melted
Procedure:
Line 9x5-inch loaf pan with foil, with ends extending over sides of pan. Mash 2 c berries in large bowl. Add milk, juice and 2 c Cool Whip; mix well. Pour into prepared pan.
Mix chopped cookies and butter; spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into Cool Whip mixture. Freeze 6 hours or until firm.
Invert dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining Cool Whip. Slice remaining berries; arrange over dessert.
Ingredients:
4 c fresh strawberries, sliced and divided
1 can (14 oz.) sweetened condensed milk
1/4 c lemon juice
1 tub (8 oz.) Cool Whip thawed, divided
8 Oreo Cookies, finely chopped
1 T. butter, melted
Procedure:
Line 9x5-inch loaf pan with foil, with ends extending over sides of pan. Mash 2 c berries in large bowl. Add milk, juice and 2 c Cool Whip; mix well. Pour into prepared pan.
Mix chopped cookies and butter; spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into Cool Whip mixture. Freeze 6 hours or until firm.
Invert dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining Cool Whip. Slice remaining berries; arrange over dessert.
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