Busters Recipes

February 9, 2007

Chicken and Eggplant

Filed under: Recipes — bustersrecipes @ 11:16 pm

Chicken and Eggplant 3 lb Chicken pieces; skinned/fat removed
Salt and pepper; to taste
1 tb Oil
1 lg Onion; halved, sliced
3 lg Cloves garlic; minced
1 1/2 lb Eggplant; unpeeled, in 1″ cubes; 5 cups
1/2 lb Tomatoes; cored, in 1″ cubes
1/4 c Red wine vinegar
1/4 c Dry white wine
1/2 c Chicken broth; defatted
1 Bay leaf
1/4 ts Thyme
1/4 ts Hot red pepper flakes

Season chicken with salt and pepper. In electric frypan or large deep skillet, heat oil and brown chicken for 5 minutes on each side. Remove from skillet to bowl or platter. Add to skillet: onion, garlic and eggplant. Cook and stir for 1 minute. Stir in tomatoes, red wine, vinegar, dry white wine and chicken broth. Bring to a boil. Add bay leaf, thyme and hot pepper flakes. Return chicken pieces to skillet. Baste occasionally with sauce. Cover and simmer for 20 minutes. until well cooked. Discard bay leaf before serving.


Hearty Chicken Soup

Filed under: Recipes — bustersrecipes @ 6:51 pm

Hearty Chicken Soup

1 16 ounce can tomatoes cut up
1 1/2 cups diced cooked chicken
1/2 cup sliced carrot
1/2 cup sliced celery
1 3 ounce can sliced mushrooms drained
3 teaspoons instant chicken bouillon granules
1 bay leaf
1/4 teaspoon dried thyme crushed
5 cups water
1 cup cooked medium noodles
In slow cooker combine undrained tomatoes, chicken, carrot, celery, mushrooms, bouillon, bay leaf, and thyme. Stir in water. Cover and cook on low-heat setting for 6 to 8 hours. Turn to high-heat setting; stir in cooked noodles. Cover, heat through, about 10 minutes. Remove bay leaf.

Creamy Chicken and Ham Medley

Filed under: Recipes — bustersrecipes @ 6:50 pm

Creamy Chicken and Ham Medley

1 14 oz can sliced mushrooms — drained
1/3 cup butter or margarine
1/3 cup all-purpose flour
2 1/2 cups milk
1 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
dash ground red pepper
2 cups chopped cooked chicken
2 cups chopped cooked ham
2 10 oz pkg frozen puff pastry shells — baked
Melt margarine in slow cooker; stir in flour. Stir in remaining ingredients with the exception of the pastry shells and paprika. Cook on low until thickened, stirring after every hour. Ready to serve after 2 1/2 hours.

Bake pastry shells as directed on package. Spoon chicken and ham medley into pastry shells and sprinkle with paprika. Serve immediately.

Company Chicken Casserole

Filed under: Recipes — bustersrecipes @ 6:45 pm

Company Chicken Casserole

8 oz Noodles
3 c Chicken; cooked, diced
1/2 c Celery; diced
1/2 c Green pepper; diced
1/2 c Onion; diced
4 oz Mushrooms; canned, drained
1/2 c Chicken broth
1/2 c Parmesan cheese
2 tb Butter; melted
1 c Sharp cheddar; grated
1/2 ts Basil
1 1/2 c Small curd cottage cheese
1 cn Cream of chicken soup
Cook noodles according to package directions until barely tender; drain and rinse thoroughly. In large bowl, combine the remaining ingredients with the noodles, making sure the noodles are separated and coated with liquid. Pour mixture into a greased slow cooker. Cover and cook on LOW for 6-10 hours. Can cook on HIGH for 3-4 hours. Serves 6.

January 30, 2007

Cheese & Tortellini Kabobs

Filed under: Recipes — bustersrecipes @ 5:52 pm

Cheese & Tortellini Kabobs

1 9oz pkg refrigerated cheese or spinach-filled
3/4 cup zesty Italian salad dressing
6 ounces deli ham — cubed
6 ounces hard salami — sliced
1 red pepper — cut into 1″ cubes
1 green pepper — cut into 1″ cubes
1/4 pound American cheese — cubed
1/4 pound Swiss cheese — cubed
36 4-inch frilled toothpicks

1. Cook tortellini according to package directions. Drain.

2. Place Italian dressing, ham, salami, red and green pepper in large resealable
plastic food bag. Tightly seal bag. Turn bag several times to coat ingredients
well. Place in 13 X 9-inch pan. Refrigerate, turning occasionally, for 2 to 3
hours. Drain.

3. To serve, thread tortellini, ham, salami, peppers and cheese on toothpicks.

Ham & Swiss Cheese Bites

Filed under: Recipes — bustersrecipes @ 5:50 pm

Ham & Swiss Cheese Bites

1/3 cup mayonnaise
1/4 pound swiss cheese — shredded
2 ounces sliced deli ham — finely chopped
2 tablespoons sliced green onions
1 tablespoon horseradish
48 rye chips, melba toast or bagel chips

1. Stir together all ingredients in small bowl except rye chips. Spread about 1
teaspoonful cheese mixture on each rye chip.

2. Place on microwave-safe plate. Microwave on HIGH just until cheese begins to
melt (10 to 15 seconds).

Marinated Mushrooms

Filed under: Recipes — bustersrecipes @ 5:45 pm

Marinated Mushrooms
These mushrooms are great served on a salad or as a side dish.
   approx. 15 Minutes. Cook Time: approx. 10 Minutes. Makes 8 to
10 servings .
1 cup red wine
1/2 cup red wine vinegar
1/3 cup olive oil
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1/4 cup red bell pepper, diced
1 pound small fresh mushrooms,
   washed and trimmed
1/4 cup chopped green onions
1 teaspoon chopped oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 In a saucepan over medium heat, combine the wine, vinegar, oil, sugar,
   garlic, bell pepper, red pepper flakes and mushrooms. Bring to
a boil, cover
   and set aside to cool.
Once cooled, stir in the green onions, oregano, salt and pepper. Serve
chilled or room temperature.

Onion and Mushroom Pie

Filed under: Recipes — bustersrecipes @ 5:41 pm

Onion and Mushroom Pie

1 pie crust (9 inch)
6 slices bacon
1 cup thinly sliced Vidalia onions
1/2 pound fresh mushrooms, sliced
3 eggs, slightly beaten
1 cup sour cream
3/4 teaspoon salt
1/8 teaspoon white pepper
1 1/2 teaspoons chives
1/2 teaspoon caraway seeds, if desired

Bake the pie crust at 425 degrees until browned, about 10 minutes.
Remove and reduce oven temperature to 300 degrees. Fry bacon until
crisp; drain and crumble. Saute onions and mushrooms in bacon fat
until tender. Combine eggs, sour cream, salt, pepper, chives, onions,
mushrooms and bacon. Pour into pie shell and sprinkle with caraway
seeds if using them. Bake for about 30 minutes, or until set. Cut in
wedges and serve.
Serves 6.

Sweet & Sour Vidalia Onions and Cucumbers

Filed under: Recipes — bustersrecipes @ 5:41 pm

Sweet & Sour Vidalia Onions and Cucumbers

3 cups peeled, seeded and thinly sliced cucumbers
1-1/2 cups thinly sliced Vidalia onions
1/2 cup grated carrot
1/2 cup white vinegar
1/4 cup sugar
2 tablespoons chopped fresh dill or 1 tablespoon dried dillweed
1/2 teaspoon salt
1/4 teaspoon ground black pepper

In a medium bowl toss together cucumbers, Vidalia onions and carrot;
set aside. In a liquid measuring cup combine vinegar, sugar, dill, 2
tablespoons water, salt and black pepper. Pour over cucumber mixture,
toss to coat. Serve immediately or cover and refrigerate until ready
to serve.
YIELD: 6 portions, 6 cups

French Stuffed Onions

Filed under: Recipes — bustersrecipes @ 5:39 pm

French Stuffed Onions

6 Bermuda onions; peel
1/2 lb Raw veal
2 sl Bacon; dice
Salt and pepper
1/2 c Dairy sour cream
1 tb Celery; chop fine
2 tb Chives; chop
2 tb Parsley; chop
1 c Soft bread crumbs
Butter or margarine
1 c Meat bouillon or consomme

Parboil onions for 10 minutes. Scoop out centers.
Saute chopped centers, veal and bacon. Add remaining
ingredients except butter and bouillon. Stuff onions;
dot with butter. Bake with bouillon in a shallow
baking dish in a preheated 400` oven for 45 minutes.

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