Abs Favorite Recipes

Archive for October, 2009

To some this might seem like a boring side dish but its one of my favorites. Its super easy and my son likes it as well. This is a recipe my mom used to make when I was a kid.

Source: My Mom

Prep/Cook Time 15 minutes

• 2 cups water
• 2 cups uncooked instant rice
• 1 can(10 3/4 oz) Cream of mushroom soup undiluted
• Salt and pepper to taste

Boil water and add rice. Remove from heat(follow package instructions basically) and let stand 5 minutes. Once rice is done add the can of mushroom soup undiluted and stir well. Cook on stove on low till warm. Add salt and pepper to taste and serve.

Yield: 4 servings

Like I said this is really easy and my son loves it. You can always add more or less soup for your taste and its also easy to double. I love it on the nights I don’t know what to have as a side and don’t have a lot of time.

I posted a fish recipe a week or so ago and noted I was looking for some recipes to try. A friend of mine on facebook sent me this recipe and told me how much her family liked this so I had to give it a try.

Source: A Friend(Thanks Marissa!)

Prep/Cook time: 30 minutes

• 1 lb catfish fillets, cut into small pcs (I’ll take a full size fillet and cut into about 6 pieces or so)
• 1/4-1/2 cup ranch dressing(Marissa said french dressing works well too)
• 1/4 c cornmeal
• 1/4 c dry breadcrumbs
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp garlic salt
• 1/4 tsp pepper

Heat oven to 450. I take foil and cover my broiler pan, then cut holes through the slots to make clean up easy, spray foil covered pan (or just the pan);mix dry ingredients. Lightly brush dressing on fish, coat in dry mixture. Place fish on pan, bake uncovered for 15-18 min or until flakes easily.

Yield: 4 servings

I sat in amazement(and excitement!) as my son ate quite a bit of this! Its easy and had great flavor. My husband and I where not fond of the catfish but I am going to try it with cod or salmon next time. I think this coating would work great with a lot of different kinds of fish.

First off sorry for the lack of recipes this last week. My family has been sick.

I thought this recipe looks good so I gave it a try.

Source: Best of Country Slow Cooker Recipes Cookbook

Prep: 20 min Cook time: 4-5hrs

• 6 boneless skinless chicken breast halves
• 6 slices fully cooked ham
• 6 slices Swiss cheese
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1/2 tsp sage
• 1/4 tsp paprika
• 1/4 tsp pepper
• 1/4 cup vegetable oil
• 1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
• 1/2 cup chicken broth
• Chopped fresh parsley(optional)

Flatten chicken to 1/8-in thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick. Combine the flour, Parmesan cheese, sage, paprika and pepper; coat chicken on all sides. Cover and refrigerate for 1 hour.

In a large skillet, brown chicken in oil over medium-high heat. Transfer to a 5-qt slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours. Remove toothpicks. Garnish with parsley if desired.

Yield: 6 servings

I was not sure if I was going to like this recipe but I really did the flavor was great and even my husband liked it. I will be making this one again for sure.

I really had not eaten a lot of salmon till a few months back when I tried a recipe and well I am hooked. I love this fish and keep looking for new recipes to try.

Source: Taste of Home’s Quick Cooking 2006 Cookbook

Prep/Total Time: 30 min.

• 1/3 cup chopped green pepper
• 3 tbsp chopped onion
• 2 tbsp vegetable oil
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1-1/2 cups milk
• 1 can (10-3/4 oz) condensed cream of celery soup, undiluted
• 2 pouches (3 oz each) boneless skinless pink salmon
• 1 cup frozen peas
• 2 tsp lemon juice
• 1 tube (8 oz) refrigerated crescent rolls

In a large skillet, saute green pepper and onion in oil for 3-4 minutes or until crisp-tender. In a small bowl combine flour, salt,milk and soup until blended. Add to the skillet. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until smooth. Stir in the salmon, peas and lemon juice. Pour into an ungreased 11-in x 7-in x 2-in. baking dish. Do not unroll crescent dough; cut into eight equal slices. Arrange over salmon mixture. Bake uncovered at 375 for 10-12 minutes or until golden brown.

Yield: 4 servings

I loved this recipe. It was so creamy and had a great flavor. I did have some issues with baking it because I used the wrong sized dish so I ended up having to finish it in the microwave and it still turned out great.

This is a great soup! A friend of mine mentioned she was making it for supper one night a few weeks back on her blog and I asked her for the recipe. I changed a few things as I was making it but it turned out great!

Source: Friend(Thanks Liz!)

Prep Time: 20 min Cook Time: 6-7 hrs

• 1.5 lb hamburger
• 1 onion diced
• 4 ribs celery (sliced)
• 4 carrots (sliced)
• 4 medium to large potatoes peeled and cubed
• 4-5 tsp beef bouillon granules( 4-5 of the cubes crushed)
• 2 cans stewed tomatoes(cut up)
• 4 cups water
• 3/4-1 cup ketchup(to taste)
• 2 tbsp brown sugar
• 1 bag (16 oz) mixed vegetables

Brown hamburger and onion and drain. Combine all ingredients in slow cooker except for frozen mixed vegetables. I added the vegetables about 2 hours before it was done. Total cook time is 6-7 hours.

Yield: 8-10 servings

My husband devoured this soup. He had 2 helpings that night and took it for lunch the next day. I did not get a 2nd helping… He told me I could make that any time I wanted. That my friend is a 5 star rating in this house. I do not get that a lot. This makes a big batch. I started out with it in my 3 quart slow cooker and when I added the vegetables I realized I was out of room and had to move it too my 6 quart slow cooker. I would have been find if I had a 5 quart. The original recipe she gave me would have fit in my 3 quart but this one will not once you add the vegetables. If you want a smaller amount just use 1 lb of hamburger 2-3 celery and 2-3 carrots. I also added the 2nd can of tomatoes. I basically doubled it.

I look forward to roasted pumpkin seeds almost as much as I look forward to carving pumpkins. Its a quick and tasty snack!

Source: Abs Kitchen

Prep/Cook Time 20-30 min

• Raw Pumpkin Seeds
• Salt Shaker

As your carving your pumpkin set the seeds aside in a bowl. Try to get as much of the pulp off as your going. Its better to clean the seeds while they are still wet because the rest of the pulp comes off much easier. I use a colander and rinse them under cold water to get them nice and clean.

While your doing this set your oven to 325. Once the seeds are clean grease a cookie sheet(with sides). Spread the seeds onto the cookie sheet and try to keep them from over lapping as much as you can. Sprinkle them well with salt. Cook them for 15 minutes and spread them around again and add some more salt. Let them cook for another 10 minutes and test. If they are crunchy then are done. Depending on how many your baking it may take a bit longer. Store in a air tight container once cooled. Enjoy!

This is my favorite zucchini bread recipe. I just keep eating it till its gone. I love how moist it is and the flavor is great.

Source: cooks.com

Prep time: 15 min Cook time 45-60 min

• 3 eggs
• 2 cups sugar
• 1 cup vegetable oil
• 1 tsp vanilla
• 2 cups coarsely grated zucchini (loosely packed)
• 2 cups flour
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1 tsp salt
• 1/2 cup chopped walnuts or pecans (optional)

In the bowl of an electric mixer, beat 3 eggs until frothy. Gradually add 2 cups sugar. Stir in 1 cup vegetable oil and 1 tbsp of vanilla. Beat until thick and lemon colored. Stir in zucchini.

In s medium bowl whisk together dry ingredients. Stir dry ingredients into wet mixture, stirring to combine. Add chopped walnuts or pecans, if desired.

Grease two bread loaf pans. Pour batter into pans and level off with the back of a spoon.

Bake for 45-60 minutes or until done(knife entered into middle of bread comes out clean).

Allow loaves to cool in pan for 10 minutes, then run a knife along the sides to loosen bread and remove from pans. Cool on wire rack. Brush tops of leaf with melted butter while still warm.

Yield: 2 loaves

Do NOT over cook the bread. Set your timer for 45 minutes and then 5 minute intervals after that. Other wise you will dry it out. I have done it a few times. I have never made it with the nuts either so I don’t know how that would come out.

These biscuits rock! Just seeing this picture makes me want to go into the fridge and grab one! I have tried a few recipes that claim to taste like the ones from Red Lobster and these come very very close!

Source:  E-cookbooks.net

Prep time; 10 minutes Cook time: 10-12 minutes

Dough:

• 1 1/4 lbs. Bisquick (4 cups)
  
• 3 Oz. freshly shredded cheddar cheese (1-1/4 cup)
  
• 11 Oz. cold water (1-1/3 cup)

Garlic Spread:

• 1/2 cup melted butter
• 1 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp onion powder
• 1/8 tsp dried parsley

To cold water, add Bisquick and cheese, blending in a mixing bowl.
Mix until dough is firm.

Using a small scoop, place the dough on a baking pan lined with
baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
golden brown. While biscuits bake, combine spread ingredients.
Brush baked biscuits with the garlic topping.

Yield: Depends on how big your biscuits are. I got around 14 I believe.

All I can say is YUMMY!!

I will also add if your not a huge fan of garlic you can add less of the garlic powder to suit your taste.

I enjoy eating lasagna but have never enjoyed making it. Its just a messy dish. It always seems to bubble over in the oven and well like I said just a messy dish. I have seen recipes for the slow cooker before but I was just not sold on them being as good but I am now.

Source: Best of County Slow Cooker Recipes Cookbook

Prep: 20 min Cook Time: 4-6hrs

• 1 lb ground beef
• 1 large onion chopped
• 2 garlic cloves, minced or (1/2 tsp dried minced garlic)
• 1 can (29 oz) tomato sauce
• 1 cup water
• 1 can (6 oz) tomato paste
• 1 tsp salt
• 1 tsp dried oregano
• 1 package (8oz) no-cook lasagna noodles
• 4 cups (16 oz) shredded mozzarella cheese
• 1-1/2 cups (12oz) small-curd cottage cheese
• 1/2 cup grated Parmesan cheese

In a skillet, cook beef, onion and garlic over medium heat until meat is no linger pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5-qt slow cooker. Arrange a third of the noodles over sauce(break noodles if necessary).

Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low 4-6hrs or until noodles are tender.

Yield: 6-8 servings

This turned out very well. I added a little more tomato sauce and I don’t think I really needed it. I also added some extra oregano because well I have a thing for oregano.  I had some Ricotta cheese left over from another recipe so I mixed that in with the other cheeses as well. If you would like more noddles you could do a few more layers just use a little less sauce or cheese mixture per layer.  I will definitely make this again.

I have had some questions about this recipe so I wanted to share some things. No cook noodles are great! Traditional lasagna noodles require you to cook them before you make the dish. No cook noodles are great because this step is not needed you just put the noodles right into the slow cooker. They are right next to the regular noodles and are also called oven ready. Also sorry the picture is not better. I just scooped a big spoonful out of the slow cooker and plopped it on the plate so it was not the best looking(my kids where hungry :p). Another thing if you want to add a few extra layers you may want to add some extra tomato sauce(6-12oz). If you do a few extra layers you may also want to use a 6qt slow cooker as well. It may add some extra cooking time so check it around 4 hours but it may take 6 just give it a taste test to see how the noodles are cooking.

I’m trying to add more fish to our menu but at the same time want my kids to eat it so I thought this could be a winner. I love that its a fast recipe.

Source: Taste of Home Quick Cooking 2006 Cookbook

Prep/Total Time: 20 min

• 1 package (18.7 oz) frozen breaded fish fillets
• 3 tbsp olive oil
• 1 jar (26 oz) spaghetti sauce
• 3 tbsp prepared horseradish
• 1 cup (4 oz) shredded mozzarella cheese

In a large skillet, cook fish in oil for 4 minutes on each side or until crisp and golden brown. Meanwhile , in a large saucepan, combine the spaghetti sauce and horseradish; cook until heated through. Spoon over fish; sprinkle with cheese. Cover and remove from the heat. Let stand for 5 minutes or until cheese is melted.

Yield: 4-5 servings

The verdict?  I liked it a lot. I did some things different though. I used Dijon mustard instead of horseradish because no one in my family likes it. I also cooked the fish on my counter-top convection oven(love that thing(thanks mom)!). My kids ate a little but not as much as I had hoped but my kids are very picky so I think most kids would really like this.  Again its fast and tasty. I would also add you would probably want to double the fish amount for a bigger family or you could also use fish sticks and dip them in the sauce.