The following recipes were recently posted on Jen's Recipe Box:
Bahama Mama Tortilla Soup Copycat from Rumbi's Island Grill
Labels: Chicken, Dairy Free, Egg Free, Freezer Recipes, Gluten Free, Recipe Clones, Soups Sandwiches and Sauces, Soy Free
Jen's Gluten Free Gravy and Cream Soup Substitute
Labels: Dairy Free, Egg Free, Food Storage Recipe, Gluten Free, Soups Sandwiches and Sauces, Soy Free, Substitutes
Creamy Slow Cooker Chicken (Chicken and Rice)
Labels: Chicken, Crock Pot, Dairy Free, Egg Free, Gluten Free, Soy Free
Showing posts with label Crock Pot. Show all posts
Showing posts with label Crock Pot. Show all posts
Sunday, April 10, 2011
Recipe Roundup: Jen's Recipe Box
The following recipes were recently posted on Jen's Recipe Box:
Taco Seasoning Mix (Karla's)
Labels: Dairy Free, Egg Free, Gluten Free, Marinades Seasonings and Rubs, Soy Free, Substitutes
Sweet & Spicy "Dump" Chicken
Labels: Chicken, Crock Pot, Dairy Free, Egg Free, Freezer Recipes, Gluten Free, Grilled and Barbecued, Soy Free
Recipe Review: Gluten Free Whole Grain Sandwich Wraps
Labels: Bread, Dairy Free, Egg Free, Food Storage Recipe, Gluten Free, Soy Free
Recipe Review: Chicken Gyros
Labels: Chicken, Egg Free, Gluten Free, Healthy and Light, Soups Sandwiches and Sauces, Soy Free
Taco Seasoning Mix (Karla's)
Labels: Dairy Free, Egg Free, Gluten Free, Marinades Seasonings and Rubs, Soy Free, Substitutes
Sweet & Spicy "Dump" Chicken
Labels: Chicken, Crock Pot, Dairy Free, Egg Free, Freezer Recipes, Gluten Free, Grilled and Barbecued, Soy Free
Recipe Review: Gluten Free Whole Grain Sandwich Wraps
Labels: Bread, Dairy Free, Egg Free, Food Storage Recipe, Gluten Free, Soy Free
Recipe Review: Chicken Gyros
Labels: Chicken, Egg Free, Gluten Free, Healthy and Light, Soups Sandwiches and Sauces, Soy Free
Monday, February 7, 2011
Chimichangas (Mexican Meat Mix)
These chimichangas are a lot of work, but definitely worth it.
Chimichangas (Mexican Meat Mix) - Original
Source: Make-a-Mix Cookbook by Karine Eliason, Nevada, Harward, and Madeline Westover
5 pounds roast beef or cobination of beef and pork roasts
3 tablespoons shortening or oil
1-4 oz can chopped green chiles
2-7 oz cans green chili salsa
1/4 teaspoon garlic powder
3 medium onions -- chopped
4 tablespoons flour
4 teaspoons salt
1 teaspoon ground cumin
juices from roasts
flour tortillas
cheddar cheese -- shredded
Preheat oven to 200 degrees F. Place roasts in a large roasting pan or Dutch Oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, until well done. Or cook roasts with a cup of water in a pressure cooker 35 to 40 minutes. Or cook in a crock pot several hours.
Drain meat, reserving juices. Cool meat, then remove bones. Shred meat and set aside.
Melt shortening or oil in a large skillet. Add onions and green chilies. Saute 1 minute. Add green chili salsa, garlic powder, flour, salt, and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick.
Sprinkle cheese into tortilla and fill tortilla with meat mix. Fold up both sides of tortilla, then roll up and secure with a toothpick (tortilla should be completely sealed). Fry in vegetable oil until golden and crispy. Serve with more cheese, lettuce, tomatoes, sour cream, guacamole, salsa, and anything else that sounds good!
FREEZER DIRECTIONS: Freeze flat in labelled freezer bags.
GLUTEN FREE and SOY FREE DIRECTIONS: Make sure your meat, shortening or oil, chiles, and salsa are gluten free and soy free (shortening is usually made mostly of soybean oil). Make sure your tortillas are gluten free and soy free. JEN: I would probably use corn tortillas and make taquitos. Just roll up and bake at 425 degrees F until crispy.
DAIRY FREE DIRECTIONS: Omit cheese.
NOTES : The idea of the original recipe in the cookbook is to allow the thickened meat mix to cool, then freeze the meat for use as needed (use within 6 months). However, our family always eats every last bit and there is never any leftovers.
Chimichangas (Mexican Meat Mix) - Original
Source: Make-a-Mix Cookbook by Karine Eliason, Nevada, Harward, and Madeline Westover
5 pounds roast beef or cobination of beef and pork roasts
3 tablespoons shortening or oil
1-4 oz can chopped green chiles
2-7 oz cans green chili salsa
1/4 teaspoon garlic powder
3 medium onions -- chopped
4 tablespoons flour
4 teaspoons salt
1 teaspoon ground cumin
juices from roasts
flour tortillas
cheddar cheese -- shredded
Preheat oven to 200 degrees F. Place roasts in a large roasting pan or Dutch Oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, until well done. Or cook roasts with a cup of water in a pressure cooker 35 to 40 minutes. Or cook in a crock pot several hours.
Drain meat, reserving juices. Cool meat, then remove bones. Shred meat and set aside.
Melt shortening or oil in a large skillet. Add onions and green chilies. Saute 1 minute. Add green chili salsa, garlic powder, flour, salt, and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick.
Sprinkle cheese into tortilla and fill tortilla with meat mix. Fold up both sides of tortilla, then roll up and secure with a toothpick (tortilla should be completely sealed). Fry in vegetable oil until golden and crispy. Serve with more cheese, lettuce, tomatoes, sour cream, guacamole, salsa, and anything else that sounds good!
FREEZER DIRECTIONS: Freeze flat in labelled freezer bags.
GLUTEN FREE and SOY FREE DIRECTIONS: Make sure your meat, shortening or oil, chiles, and salsa are gluten free and soy free (shortening is usually made mostly of soybean oil). Make sure your tortillas are gluten free and soy free. JEN: I would probably use corn tortillas and make taquitos. Just roll up and bake at 425 degrees F until crispy.
DAIRY FREE DIRECTIONS: Omit cheese.
NOTES : The idea of the original recipe in the cookbook is to allow the thickened meat mix to cool, then freeze the meat for use as needed (use within 6 months). However, our family always eats every last bit and there is never any leftovers.
Tuesday, January 18, 2011
Make Ahead Mashed Potatoes
Servings: 6
6 medium potatoes (about 2 pounds) (I think mom makes 1 to 1.5 potatoes per person)
4 ounces sour cream
3 ounces cream cheese
2 tablespoons butter or margarine -- divided
1/4 teaspoon onion powder (1/4 to 1/2 tsp) -- to taste
1/2 teaspoon salt -- to taste
1/4 teaspoon black pepper -- to taste
1/4 cup milk (1/4 to 1/2 cup) -- to taste
Peel and quarter potatoes. Cook, covered in boiling salted water for 20 to 25 minutes or until tender. Drain. Mash with potato masher or beat with an electric mixer at low speed.
Add sour cream, cream cheese, 1 tablespoon of butter, onion, salt, and pepper. Gradually beat in enough of the milk tomake smooth and fluffy.
Spray crock pot with Pam. Put potatoes in crock pot. Dot with remaining butter. Place in fridge up to 1 to 2 days. When ready, heat in crock pot on low for 4 to 6 hours.
FREEZER DIRECTIONS: Prepare as instructed above except instead of placing potatoes in a crock pot, place them in a labelled freezer bag and freeze flat. TO SERVE place frozen potatoes in slow cooker and cook until warm, stirring as needed.
GLUTEN FREE and SOY FREE DIRECTIONS: Make sure to use gluten and soy free sour cream, cream cheese, and butter.
Source: Jamie
JEN'S NOTES: 11/24/10 I used 1-24 oz bag Steam N' Mash potatoes (red potatoes with skins) and they were delicious. The flavor might have been a little strong for somebody like Scott, so if I was going to serve it to him I might use 1 1/2 bags Steam N' Mash potatoes to equal 2 pounds, but I loved it and wouldn't change anything if it was just for me. I also used 1/2 cup whole milk.
6 medium potatoes (about 2 pounds) (I think mom makes 1 to 1.5 potatoes per person)
4 ounces sour cream
3 ounces cream cheese
2 tablespoons butter or margarine -- divided
1/4 teaspoon onion powder (1/4 to 1/2 tsp) -- to taste
1/2 teaspoon salt -- to taste
1/4 teaspoon black pepper -- to taste
1/4 cup milk (1/4 to 1/2 cup) -- to taste
Peel and quarter potatoes. Cook, covered in boiling salted water for 20 to 25 minutes or until tender. Drain. Mash with potato masher or beat with an electric mixer at low speed.
Add sour cream, cream cheese, 1 tablespoon of butter, onion, salt, and pepper. Gradually beat in enough of the milk tomake smooth and fluffy.
Spray crock pot with Pam. Put potatoes in crock pot. Dot with remaining butter. Place in fridge up to 1 to 2 days. When ready, heat in crock pot on low for 4 to 6 hours.
FREEZER DIRECTIONS: Prepare as instructed above except instead of placing potatoes in a crock pot, place them in a labelled freezer bag and freeze flat. TO SERVE place frozen potatoes in slow cooker and cook until warm, stirring as needed.
GLUTEN FREE and SOY FREE DIRECTIONS: Make sure to use gluten and soy free sour cream, cream cheese, and butter.
Source: Jamie
JEN'S NOTES: 11/24/10 I used 1-24 oz bag Steam N' Mash potatoes (red potatoes with skins) and they were delicious. The flavor might have been a little strong for somebody like Scott, so if I was going to serve it to him I might use 1 1/2 bags Steam N' Mash potatoes to equal 2 pounds, but I loved it and wouldn't change anything if it was just for me. I also used 1/2 cup whole milk.
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