Easy Home Cooking Recipes Part 2

Filed in archive Around The Kitchen , Recipes on May 28, 2010

© dionhinchcliffe

Here's part 2 of the easy to do home cooking recipes I found (via):

Stuffed Potatoes

4 large baking potatoes
4 stalks of broccoli
1 teaspoon of salt
1/2 teaspoon of pepper
1 tablespoon of melted margarine or butter
2 tablespoons of whole milk
4 tablespoons of grated Parmesan cheese

Scrub the potatoes and make shallow cuts long ways around their middle to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees in a preheated oven for one hour, test for doneness.

Cut off the ends of the stalks of broccoli and peel the outer skin of the remaining stalk. Steam the broccoli until tender. Drain and chop fine.

Cut potatoes in half when done and scoop out the insides into a bowl. Save the shells. Add the salt, pepper, margarine, and milk to the cooked potato and then mash them and add the Parmesan cheese and the chopped broccoli and put all of this back in the shells. Serve hot. Serves four people.

Summer Yellow Squash

2 lbs. of yellow summer squash
1/2 cup of chopped sweet onion
1/4 cup of margarine, melted
3 large eggs, beaten
1 cup of whole milk
3/4 cup of grated Parmesan or your choice of grated cheese
Salt and pepper to taste
1/4 cup of mayonnaise

Do not peel the squash, just wash and slice 1/4 inch thick. Precook for 5 minutes the squash and onion. Drain good. Grease a casserole dish and add squash and sprinkle with chopped onion. Mix in a mixing bowl the melted margarine, beaten eggs, milk, Parmesan, salt and pepper and 1/4 cup of mayonnaise. Pour this over the squash and onion mixture. Bake at 400 degrees for 40 minutes.

Easy Chicken Enchiladas

5 boneless chicken breasts
4 cups of enchilada sauce
1/2 lb. of shredded Monterey Jack Cheese
8 oz. of cream cheese
1 heaping cup of chopped onion, cooked in microwave until tender
1 small can of refried beans
1 small can of green chopped (mild) chilis
10 flour tortillas
1 1/2 cups of shredded cheddar cheese

Boil chicken until tender in salted water. Drain and chop. Place in a saucepan with enchilada sauce, cream cheese, 1/2 of the Monterey Jack cheese, cooked onions and the green chilis. Stir until warm and bubbly.

Place a thin layer of refried beans on each tortilla and then a few spoonfuls of the cooked mixture in the center of each flour tortilla and roll them up. Lightly grease a 9 x 13 casserole dish. Place enchiladas in the dish seam side down. Pour two cups of enchilada sauce over the top and sprinkle with 1 cup of shredded cheddar cheese. Bake at 380 degrees for 30 minutes or until bubbly and cheese is melted and lightly browned. Serve with sour cream.

Fruit Pizza

1 package of crescent rolls
.8 oz. package of instant vanilla pudding
1 cup of milk
1 8 oz. package of cream cheese, softened
1/2 cup of whipped topping
3 tablespoons of powdered sugar
2 cups strawberries, sliced
2 cups blueberries, washed
1 whole pineapple, cut into chunks and drained
4 Kiwis, peeled and sliced

Unroll crescent dough. Using fingers press and seal the perforated seams. Lay your pizza pan on top of the dough and cut around it. Lightly grease the pizza pan and place the cut circle of dough on it. Bake until lightly browned. Cool completely. Mix the instant pudding mix with one cup of cold milk. Beat in cream cheese and sugar. Lastly fold in whipped topping. Set aside.

While the dough is baking cut up sliced strawberries, slice kiwi fruit, cut up in small chunks one pineapple and drain it good on a paper towel, wash and drain fresh blueberries.

Spread the pudding mixture on the dough. Arrange fruit over the dough. Tip: you can bake your dough, make the pudding mixture and cut up the fruit the day ahead. Don't put it together until one hour before serving and keep refrigerated. If done too far ahead the crust will bet soggy.

Roast Beef Hoagie

10 thin slices of deli roast beef
5 hoagie buns
Sliced canned jalapeno peppers
10 slices of Monterey Jack Cheese
3/4 cup mayonnaise
1 teaspoon of horseradish

Open hoagie buns and spread with margarine and grill them in a skillet or on a griddle.

Place two slices of roast beef and two sliced of cheese on each bottom bun. Sprinkle with jalapeno peppers and spread the top of the bun with mayonnaise mixed with the horseradish. Leave buns open and put the bottom part of the bun on a cookie sheet under the broil and broil until the cheese melts and the beef is warmed.

Remove from oven and place hoagie lids on each and serve. Serve with fresh fruit salad.

Chicken Cordon Bleu

6 boneless, skinless chicken breasts
6 slices of Swiss Cheese
1/4 cup of Parmesan Cheese
1 teaspoon of pepper
1 can of cream of chicken soup
1 chicken bouillon cube
6 slices of ham
1/4 cup of flour
1/2 teaspoon of salt
1/4 cup of oil
1/2 cup of water

Flatten chicken to 1/8 inch thick. Place ham and cheese on each breast. Roll up chicken and secure with a toothpick. Combine flour and seasonings. Use this mixture to coat chicken.

In skillet, brown chicken in oil. Place chicken in a slow cooker. Combine rest of ingredients and pour over the chicken. cover and cook for 4-5 hours.

London Broil with Fresh Mushroom Salsa

1 1/2 lb. flank, round or shoulder steak
2 tablespoons of olive oil
8 oz. of fresh mushrooms, sliced (about 3 cups)
3/4 cup of fresh diced onion
1 cup of mild salsa

Preheat broiler. Season steak with salt and pepper to taste. Place on a broiler rack; broil about 4 inches from the heat until desired doneness. Takes about 5 minutes on each side for medium rare.

In a large non stick skillet, heat oil, add mushrooms and onion; saute until lightly browned and liquid evaporates, about six minutes. Stir in salsa, cook until salsa is hot. Carve steak diagonally across the grain in thin slices and serve with the mushroom sauce.

Layered Dessert

1 angel food cake, torn into big bite sized pieces, divide into half
2 pints of ripe strawberries, sliced and divided into thirds
1 1/2 cups of blueberries, washed and drained good
4 cups of instant vanilla pudding, mix by directions
3 cups of whipped cream

Tear cake into pieces. In a deep dish bottom layer 1/2 of the pieces of cake, layer of 1/3 of the sliced strawberries, layer of pudding, layer of whipped cream, layer of cake, layer all of blueberries, layer of 1/2 of the pudding, layer 1/3 of the whipped cream, layer 1/3 of the strawberries and layer rest of the whipped cream. Place three whole strawberries with leaves in the center on top for decor. Refrigerate 6 hours before serving. Serve chilled.

Five Minute Cherry Dessert

1 large can of cherry pie filling, have this cold
1 can of Eagle Brand Sweetened Milk
8 oz. of Cool Whip, thawed
20 oz. can of crushed pineapple, have this cold
1/2 cup of crushed pecans
1 tablespoon of lemon juice

Mix and refrigerate. Can serve immediately and it will be fluffy or this can be frozen and thawed 10 minutes before serving. If serving frozen I cut it in squares and place it on a lettuce leaf.