Mac and Cheese

1 can Condensed Cheddar Cheese Soup
1/2 soup can of milk
4 c cooked elbow macaroni
1 medium tomato, chopped
1 green onion, sliced
3 tbsp dry bread crumbs
2 tbsp melted marjarine

Combine soup and milk in a baking dish.
Stir in macaroni, tomato and green onion.
Mix bread crumbs with marjarine and sprinkle over macaroni.
Bake at 400 for 20 minutes or until heated through.

Beef Teriyaki Stir Fry

1 lb boneless beef griling steak, cut into strips
1 1/4 c Beef Broth
2 tbsp corn startch
1 tbsp soy sauce
1 tbso brown sugar
1/4 tsp garlic powder
3 c veggetables
4 c rice

Cook beef in a non stick skillet for 10 minutes.
Remove and set aiside.
Stir in beef broth, cornstarch, soysauce, brown sugar and garlic powder.
Heat to a boil.
Redturn beef to skillet and simmer for 5 minutes.
Stir in vegetables.
Simmer for 5 minutes.
Serve over rice.

Maple Syrup Pie

1/2 cup cold water
1/4 cup all-purpose flour
1 cup maple syrup
1 egg, lightly beaten
2 tablespoons butter
1 pie crust, baked

Whisk water with flour until smooth; stir in syrup.
Stir in egg.
In a small heavy saucepan, cook over medium -low heat, stirring, until thick, 5-6 minutes.
Add butter & stir till melted.
Pour into baked pie crust.
Let cool.

Maple Syrup Korean Teriyaki Chicken

1/4 cup soy sauce
1 cup water
1/3 cup maple syrup
3 tablespoons dark sesame oil
2 garlic cloves, crushed
1 tablespoon gingerroot, minced
2 teaspoons black pepper, ground
5 boneless skinless chicken breast halves
3 cups brown rice, steamed
2 tablespoons cornstarch

Mix the soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large resealable plastic bag. Set aside 1/3 cup of the mixture. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
Preheat the oven broiler. Lightly grease a baking dish.
Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.
Place chicken in the prepared baking dish. Basting frequently with the reserved 1/3 cup marinade, broil 8 minutes per side, until juices run clear. Place chicken over the cooked rice, and top with boiled marinade.

Maple Syrup Pork Chops

6 pork chops
vegetable oil (small amount for browning chops)
1/4 cup onion, chopped
1 tablespoon vinegar
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 cup maple syrup
1/4 cup water
1 tablespoon worcestershire sauce
salt
flour (as needed to thicken the gravy)

Preheat the oven to 400°F.
Lightly brown the pork chops in a small amount of oil, then place them in a flat baking dish with sides.
Combine the other ingredients in a small saucepan and heat until warm; pour over chops.
Cover and bake for 45 minutes, basting occasionally.
Place the pork chops on a warming platter and pour the sauce into a saucepan.
Thicken it slightly with flour to make a gravy, salt to taste, and serve it over the chops.

Glazed Carrots

2 (1 lb) bags baby carrots
2 tablespoons butter
1/4 cup maple syrup

Place the carrots in a saucepan, and cover with salted water; bring to a boil, and cook until just fork-tender (about 13-15 minutes, don't overcook!).
Drain the carrots, then submerge under ice water or very cold water.
Drain very well (I pat them dry with a paper towel) and place in a ziploc plastic storage bag or bowl covered with plastic wrap and refrigerate for up to 2 days.
Just before serving, melt butter in a large frypan over medium-high heat.
Add maple syrup and toss in cold carrots.
Stir-fry until browned (about 5 minutes).
Season with salt, pepper and/or dill.

Bakes Acorn Squash with Maple Syrup

2 acorn squash, cut into thirds
2 tablespoons unsalted butter
6 tablespoons pure maple syrup
1 pinch cinnamon
1 pinch nutmeg, freshly grated

Heat oven to 350 degrees.
Split the squash into thirds and remove the seeds.
Cut a slice off the bottom of each piece so that it sits evenly, skin-side down, in a 9 x 13-inch glass baking dish.
In the hollow of each piece, place 1 teaspoon unsalted butter, 1 tablespoon maple syrup, cinnamon and nutmeg to taste. Bake in the heated oven until fork tender, about 45 minutes.

Irish Stew

1 1/2 lbs beef, cut into chunks
1/4 cup butter
1 (10 1/2 ounce) can tomato soup
1 (10 1/2 ounce) can water
4 carrots, cut into chunks
4 large potatoes, cut into chunks
2 stalks celery, cut into chunks
4 onions, cut into chunks
2 teaspoons salt
1 teaspoon black pepper
1/4 cup fresh parsley, chopped fine
2 bay leaves

Preheat oven to 300F degrees.
In a heavy skillet brown the beef in the butter over medium high heat.
Add the soup and water and stir well.
Add the rest of the ingredients and cook for about 5 minutes, stirring once.
Transfer to a cast iron dutch oven or oven proof pot and cook in the oven, covered for 5 hours, stirring occasionally.
Remove from oven, remove bay leaves and serve with Irish Soda Bread and butter.

Cottage Pie

2 lbs ground beef
1 tablespoon oil
2 onions (finely chopped)
2 tomatoes (chopped)
1 cup beef stock or bouillon
1/2 teaspoon thyme
1/4 teaspoon sage
1 tablespoon chopped parsley
salt and pepper
5 medium potatoes (boiled and mashed)
1 tablespoon butter or bacon fat

Pre-heat oven to 375 degrees.
Brown the beef in oil.
Remove from pan and set aside.
Drain most of the accumulated fat from the pan.
Sauté onions until tender, and then add chopped tomatoes and cook for 2-3 minutes.
Add broth and stir in herbs and seasonings.
Return brown meat to skillet and continue cooking for 5 minutes.
Transfer all ingredients to an ovenproof casserole.
Top with mashed potatoes (scoring them with a fork.) Dot with butter and bake uncovered in 375-degree oven for 30-40 minutes.

Colcannon

3-4 medium potatoes, peeled and cut in quarters
2 tablespoons milk or light cream
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups chopped cabbage
2 tablespoons butter or margarine
1/4 cup chopped onion
2 tablespoons butter (for frying)

Cook potatoes in boiling water till tender; drain, reserving water.
Place in a large bowl.
Mash with hand masher till well-mashed.
Add milk, salt and pepper and beat till fluffy.
In the same saucepan as potatoes were cooked in, cook cabbage in reserved potato water for 6 to 8 minutes, until tender.
Drain.
Meanwhile, melt 2 tablespoons butter in frying pan and saute onion until tender.
Add mashed potato and cooked cabbage to the onion.
Heat throughly, stirring constantly.
Place in a heated serving dish.
Serve hot, topped with butter.

Crock Pot Corned Beef

4 lbs corned beef, with included seasoning packets (buy the cheapest cut, the fattier cuts have more flavor)
water, to cover
1 onion, quartered
2 bay leaves
2 minced garlic cloves
2 lbs baby red potatoes, whole
1 lb baby carrot
1 head cabbage, green, quartered
GLAZE
1 cup light brown sugar
1/4 cup spicy mustard

Cover; Place first 4 ingredients in crock-pot. DO NOT add vegetables. Cook on LOW 11 hours
Remove meat and transfer liquid to another large pot.
To the reserved liquid add potatoes.
Cook on medium high stove top for 20 minutes and then add carrots, cook five minutes more, add cabbage and cook an additional 20 minutes.
Meanwhile, mix glaze ingredients. Spread glaze evenly over cooked brisket and bake meat (uncovered) for 30 minutes in oven at 350 degrees.
This should be done about the time the vegetables are cooked through.

Irish Soda Bread

3 1/2 cups flour
1/2 cup sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 pint sour cream
2 eggs
2 tablespoons caraway seeds (optional but I always use them)
3/4 cup raisins

Combine dry ingredients together in a large bowl.
In a small bowl beat eggs and stir in sour cream.
Add the egg and sour cream mixture to the dry ingredients and stir with a wooden spoon.
Batter will be very thick.
Add the raisins and caraway seeds and stir well with wooden spoon or knead in with your hands.
Place batter in a greased 9 inch springform pan.
Dust the top with enough flour so that you can pat the batter like a bread dough evenly in the pan without it sticking to your hands.
With a knife make a shallow crisscross on the top.
Bake for 50 minutes in a preheated 350ºF oven.

Spaghetti Carbonara

1 lb spaghetti
3 egg yolks
1 tablespoon heavy cream (or so)
some olive oil
3 shallots, sliced thin
2-3 cloves garlic, smashed and or minced
1/2-1 lb thinly sliced bacon, cut into squares


Boil water for spaghetti as you normally would.
Mix egg yolks and cream together and set aside.
In a saute pan, place olive oil, bacon, and garlic, to cook over low heat, till bacon is crisp.
When done, add shallots mix for half a minute or so, and pull from heat.
Drain pasta and place into a large pot or bowl.
Add bacon mix and toss once.
Add egg/cream mix and cheese, toss again.

Pizza Pasta Casserole

2 lb ground beef
1 large onion, chopped
1 clove garlic, minced
1 tsp italian seasoning
2 tbsp olive oil
2 jars spaghetti sauce
16 oz rotini pasta, cooked and drained
5 c shredded mozzarella cheese
8 oz peperoni

Brown ground beef, onion, garlic and seasoning in oil
Drain
Stir in pasta, spaghetti sauce and 3 c cheese
Place mixture into 2 9x13 baking dishes
Top with peperoni
Bake one uncovered at 350 for 25-30 minutes
Cover the other one with foil and freeze

Macaroni and Cheese

1 pkg (16 oz) elbow macaroni
1/3 c butter
1/3 c flour
4 tsp chicken flavor instant bouillon
2 tsp mustard powder
5 c milk
1 lb cheddar cheese, shredded

Pre heat oven to 375
Cook macaroni according to package directions
Melt butter in a large saucepan. Whisk in flour, bouillon and dry mustard
Gradually add milk
Cook and stir until bouillon dissolves and mixture thickens slightly
Remove from heat
Add 2 c cheese and stir until melted
Add macaroni and mix well
Poor into 2 8x8 baking dishes
Bake one dish for 20-25 minutes
Cover the other with foil and freeze

Chicken Spaghetti

1/4 c butter
1/4 c flour
2/3 c chicken broth
1/2 c half and half cream
1/2 c sour cream
1 c parmesan cheese
1/4 c white grape juice
1 garlic clove, minced
1 tsp lemon juice
1/2 tsp dry mustard
3 c cooked chicken breasts, cubed
8 oz cooked spaghetti
2 tsp paprika

Melt butter in sauce pan and add the flour, stiring constantly
Add chicken broth, half and half, sour cream, parmesan cheese, grape juice, garlic, lemon juice, dry mustard and salt and pepper
Stir over medium heat until mixture starts to thicken
Add chicken and spaghetti and mix well
Pour into a baking dish and sprinkle with paprika
Bake for 30 minutes at 350

Spinach and Cheese Manicotti

3 tbsp oil
1/4 cup onion, finely chopped
2 tsp garlic, minced
1 1/2 c ricotta cheese
1 1/2 c shredded mozzarella cheese
4 oz cream cheese
1/3 c grated parmesan cheese
1 tsp italian seasoning
salt and pepper
1 pkg frozen chopped spinach, thawed and drained
8 manicotti shells, cooked and drained
4-6 c pasta sauce
1/4 c parmesan cheese

Preheat oven to 350
Saute onion and garlic in oil
In a large bowl, combine ricotta cheese, 1 1/2 c mozzarella cheese, cream cheese, 6 tbsp parmesan cheese and italian seasoning
Beat with a wooden spoon until smooth and well combined
Season with salt and pepper
Stir in onion mixture and spinach
Spoon into cooked manicotti shells
Pour half of the pasta sauce into a 9x13 baking dish
Arrange shells over sauce
Top with remaing sauce
Sprinkle with 1/4 c parmesan cheese
Cover and bake for 25 minutes

Chcolate Flan Cake

1 (18 ounce) box chocolate devil's food cake mix
1 1/2 cups water (amount per cake mix directions)
1/2 cup oil (amount per cake mix directions)
3 eggs (amount per cake mix directions)
1 jar caramel topping
1 can sweetened condensed milk
1 can evaporated milk
1/2 cup fresh milk
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla
5 eggs

Heat oven to 350ºF.
Spray a large 12-cup Bundt pan with nonstick coating.
Soften the caramel sauce in the microwave and pour into the prepared pan.
Prepare cake mix according to package directions.
Pour the cake batter into the cake pan over the caramel
To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs.
Mix well.
Pour the flan mixture very slowly over the cake batter.
Spray aluminum foil with non-stick spray (like Pam);.
cover the pan TIGHTLY with aluminum foil. (Covering tightly is very important.)
Set the Bundt pan into a large pan and set on the oven rack and slide inches.
Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).
Bake cake for 2 hours (test); do not uncover during this time.
After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.
Invert cake onto a large plate with rim.
The caramel will drip down the sides of the cake.
Cool completely then refrigerate. Refrigerate leftovers.

Oven Fried Chimichangas

2/3 cup salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions
6 (8 inch) flour tortillas
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving

Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
Place about 1/4 cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling.
Roll up from bottom and place seam-side down on a baking sheet.
Brush with melted margarine.
Bake at 400°F for 25 minutes or until golden.
Garnish with additional cheese and green onion and serve salsa on the side.

Easy Enchiladas (Beef or Chicken)

1 lb ground beef or boneless skinless chicken breast
1/4 cup chopped onion
1 teaspoon garlic powder
1 tablespoon worcestershire sauce
1 (8 ounce) can tomato sauce
1 teaspoon paprika
1 teaspoon oregano
2 teaspoons chili powder
2 teaspoon cumin
1/2 teaspoon black pepper
3 cups shredded cheese
1 (10 ounce) can enchilada sauce
olives (optional)
12 corn tortillas
oil

If using chicken, boil chicken in water.
Then rinse and shred with fork.
Add onion and garlic.
If using ground beef, brown with onion and garlic, drain.
Add next 7 ingredients (worcestershire sauce through black pepper).
In another skillet, heat oil.
Add tortillas, one at a time, for 10 seconds on each side.
Drain on paper towel.
In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
Fill each tortilla with a spoonful of meat mixture.
Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired.
Roll tortilla and place seam side down in pan.
Continue with remaining tortillas.
Pour remaining enchilada sauce over tortillas and top with cheese
At this time, pan may be refrigerated for several hours or overnight.
Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated).
Top with sour cream.

Black Bean and Tortilla Bake

1 garlic clove, minced
1/2 cup chopped onion
1 cup chopped tomato
1/2 cup chopped green onion
1/2 teaspoon chili powder
2 teaspoons cumin powder
1 (8 ounce) can tomato sauce
1 (16 ounce) can black beans, rinsed and drained
1 tablespoon chopped cilantro
salt and pepper
12 soft corn tortillas
8 ounces low-fat cheddar cheese, shredded, reserve 2 tablespoons

Preheat oven to 350* F.
Spray a large skillet with cooking spray.
Add garlic, onions, tomato, green onion, cumin, and chili powder.
Cook on medium heat until onion is tender.
Add tomato sauce and cook 5 minutes more.
Stir in beans, cilantro, salt and pepper.
Spray a 9 inch square baking dish with cooking spray.
Layer 4 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times.
Top with reserved 2 tablespoons of cheese.
Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.

Mexican Cornbread

1/2 c butter, melted
3/4 c sugar
4 eggs
1 can cream corn
2 oz chopped green chili peppers
1/2 c shredded monterey jack cheese
1/2 c shredded cheddar cheese
1 c flour
1 c yellow corn meal
1/4 tsp salt
4 tsp baking powder

Preheat oven to 300.
LIghtly grease a 9x13 baking dish
In a large bowl, beat together butter and sugar
Beat in the eggs, onw at a time
Blend in cream cornm chiles and cheese
In a seperate bowl, stir together flour, cornmeal, baking powder and salt
Add the flour mixture to the corn mixture; stir until smooth
Pour into pan and bake for 1 hour.