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Easy Cheesburger Pie

May 16th, 2007 ghiagirl

One of our Bisquick favorites! They print this one on the inside of the box. It’s much easier to see this way! We eat this a lot. I have even turned into a breakfast dish by substituting the ground beef with sausage. Yummy!

Ingredients:

  • 1 lb ground beef
  • 1 large onion, chopped
  • 1/2 tsp salt
  • 1 cup shredded Cheddar cheese
  • 1/2 cup Bisquick mix
  • 1 cup milk
  • 2 eggs

Heat oven to 400 degrees. Spray or grease a 9″ pie plate. Brown beef and onion; drain. Stir in salt. Spread in pie plate; sprinkle with cheese. In a bowl, stir together remaining ingredients. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. Makes 6 servings.

Popularity: 11% [?]

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California Rice and Bean Dish

May 15th, 2007 ghiagirl

The original name of this recipe is “Kees’s Rice and Bean Dish,” because it was given to me by my friend Kees when I lived in CA. Since likely no one reading will know Kees, I have changed the name. This is a very healthy and filling dish, fast and easy to make, and it tastes so good! Often I will make some and Scott and I will eat it for lunch for several days.

Ingredients:

  • 2 tsp olive oil
  • 1 cup chopped celery
  • 1 medium onion, chopped
  • 1 red pepper, chopped
  • 2 tbsp green chili, canned (I usually just dump in the whole can, if it’s one of the small cans)
  • 1 can tomato sauce
  • 1 can black beans
  • 1 can red beans
  • 1/2 cup uncooked long grain or wild rice
  • 1 can vegetable broth (can use chicken broth)
  • minced fresh garlic

Heat oil in a large pan. Add onions, celery, pepper, and green chilies. Cook and stir 8-10 minutes. Add remaining ingredients and mix well – bring to a brief boil. Immediately reduce heat. Cover and simmer at low for 20 minutes.

Popularity: 10% [?]

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Chicken Pot Pie

May 14th, 2007 ghiagirl

Ingredients:

  • 2 refrigerated pie crusts (the unrollable kind)
  • 1 large boneless, skinless chicken breast, boiled, or 2 cans chicken
  • 1 can veg-all
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup

Unroll first pie crust in an ungreased pie pan. Place chicken into pie crust. Pour veg-all over chicken. Mix the soups and pour over all. Cover with second pie crust. Cut slits in pie crust. Bake at 425 degrees for 25 minutes

Popularity: 8% [?]

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Chicken a la King

May 12th, 2007 Mark

If you are fortunate enough to live near a Boston Market, you might sometime have leftover roasted chicken* that you wonder what to do with. Well wonder no more …

Ingredients:

  • 1/4 c butter
  • 1 c sliced fresh mushrooms
  • 1/3 c flour
  • 1 tsp garlic
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 3/4 c milk
  • 1 c chicken broth
  • 2 c cubed chicken leftovers
  • 1/4 c fruit juice
  • 1-2 tsp Worcestershire sauce
  • wide egg noodles

Melt the butter, then sautee the mushrooms. Add the flour and the spices, and stir well. (It will be a paste) Then add the milk and broth at once, and again stir well. While stirring, heat it until it boils and then for one minute more. Add the cubed chicken (I include the skin for flavor) then the juice (I like apple or cranberry blend) and Worcestershire sauce to taste. Adjust salt, pepper & garilc to taste. Serve over wide egg noodles (other pasta, toast, rice, etc.) *This recipe will work for any leftover roasted poultry, regardless of whether it comes from Boston, New York, Paris or Tooele. You may need to adjust the seasoning to your liking.

Popularity: 13% [?]

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Korean Ribs

May 3rd, 2007 Marion

Ingredients:

  • 3 – 5 special cut short ribs
  • 2 tablespoon red pepper
  • 3/4 cup sugar
  • 5 cloves of garlic, minced
  • 4 tablespoons Sesame Seed oil
  • 1 large bottle soy sauce
  • 1/2 tablespoon black pepper
  • 1 bunch sliced (lengthwise) green onions (all of each onion)

Early in the day of serving, place ribs in a non-reactive bowl or pan. Mix rest of ingredients and pour over ribs. Marinate all day, at least 8 hours. I mix them up by hand, and then again several times during the day. Cook over charcoal, that is what the Korean people use. We have a gas barbecue that we use and it works great for us. The ribs are very thin, so don’t overcook. I get my ribs at an Oriental Store, they are called Korean Ribs here. Karl and Wendy have found them at a grocery store in South Carolina on occasion.

Popularity: 31% [?]

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