This is the link to Food Network's Top 100 Recipes of 2007. I'm going to try a few this week... If they are any good I'll post them!
http://www.foodnetwork.com/food/rc_top2007
Thursday, December 27, 2007
Tuesday, December 25, 2007
Egg Nog!!
This is the yummiest thing ever!
EGG NOG
6 eggs
1 cup milk
3 cups heavy cream
1 cup sugar
1 t. vanilla
nutmeg to taste
Beat eggs until combined. Gradually beat in sugar and continue beating until foamy. Stir in milk and vanilla. In another bowl, beat heavy cream until thick. Fold cream into egg mixture. Refrigerate. Sprinkle with nutmeg before each serving.
*Optional: Add 1 cup of ice cream (egg nog or vanilla flavor) for extra thickness.
Serves 16.
EGG NOG
6 eggs
1 cup milk
3 cups heavy cream
1 cup sugar
1 t. vanilla
nutmeg to taste
Beat eggs until combined. Gradually beat in sugar and continue beating until foamy. Stir in milk and vanilla. In another bowl, beat heavy cream until thick. Fold cream into egg mixture. Refrigerate. Sprinkle with nutmeg before each serving.
*Optional: Add 1 cup of ice cream (egg nog or vanilla flavor) for extra thickness.
Serves 16.
Sunday, December 16, 2007
Erin's Spin on stuffed cabbage
1 large head of cabbage
1 cup of cooked rice (I use Minute Rice sometimes)
1 large can of stewed tomatoes
1 1/2 - 2 lbs of ground beef
jug of V8
boil head of cabbage so leaves are pliable. While cabbage is boiling mix rice, meat, and tomatoes together with a splash of V8 in a large bowl. When leaves are ready cut them off one at a time take a handful of the meat mixture (about 1/2 cup) put it in the middle of the leaf and roll in the style of a burrito. Place in a large casserol dish or slow cooker. Repeat till meat mixture is gone. Cover in remaining V8 and cook for about an hour in the oven at 400 or 5 hours in the slow cooker.
Serve with Peirogis fresh or from the freezer.
1 cup of cooked rice (I use Minute Rice sometimes)
1 large can of stewed tomatoes
1 1/2 - 2 lbs of ground beef
jug of V8
boil head of cabbage so leaves are pliable. While cabbage is boiling mix rice, meat, and tomatoes together with a splash of V8 in a large bowl. When leaves are ready cut them off one at a time take a handful of the meat mixture (about 1/2 cup) put it in the middle of the leaf and roll in the style of a burrito. Place in a large casserol dish or slow cooker. Repeat till meat mixture is gone. Cover in remaining V8 and cook for about an hour in the oven at 400 or 5 hours in the slow cooker.
Serve with Peirogis fresh or from the freezer.
White Chicken Chili
50 mins ... 20 min prep 5 servings
1 lb boneless skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion
1 1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 (15 1/2 ounce) cans great dry northern white beans, rinsed and drained
1 (14 1/2 ounce) can chicken broth
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
2 (4 ounce) cans diced green chilies
1. In large saucepan, saute chicken, onion and garlic poweder in oil til chicken is no longer pink.
2. Add beans, chilies and seasonings.
3. Bring to a boil.
4. Reduce heat and simmer (uncovered) for 30 minutes.
5. Remove from heat, stir in sour cream and whipping cream.
6. Serve immediately.
http://www.recipezaar.com/54230
1 lb boneless skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion
1 1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 (15 1/2 ounce) cans great dry northern white beans, rinsed and drained
1 (14 1/2 ounce) can chicken broth
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
2 (4 ounce) cans diced green chilies
1. In large saucepan, saute chicken, onion and garlic poweder in oil til chicken is no longer pink.
2. Add beans, chilies and seasonings.
3. Bring to a boil.
4. Reduce heat and simmer (uncovered) for 30 minutes.
5. Remove from heat, stir in sour cream and whipping cream.
6. Serve immediately.
http://www.recipezaar.com/54230
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