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This is AWESOME:
2 cups cubes ham
1/2-1 bag of frozen shredded hash browns
1 can french cut green beens (drained)
1-2 cans cream of mushroom soup.
shredded cheese
French fried onions
1/2 cup or so of milk
2-4 spoonfuls of sour cream
Carmelize the ham. Dump in a mixing bowl with hash browns and green beens. Mix well and dump in a casserole dish, spread evenly.
Swish the milk around in the frying pan to dissolve the ham glaze. Dump in the mixing bowl with soup and sour cream. Mix well and spread/poor over ham/hashbrown/green beens. top with some cheese (I used sharp cheddar) and sprinkle some french fried onions on top.
Bake for 30 minutes at 350 degrees until top begins to brown. I like it really brown. Let stand a few minutes then serve.
If you are making it for a pot luck you can save a few bucks by using less ham and/or more hash browns. You can also add onion and/or bacon if you want to.
I had this for dinner last night. Then I had seconds.
Then I had it for breakfast. I just ate the last of it for lunch.
Now I’m thinking about making more and adding onion and bacon.
Ok, I’m not a cook, but I do love the words “creamy” “chicken” “enchilada”. This recipe had me at a PINT OF WHIPPING CREAM. Trust me “drizzle that WHOLE pint of whipping cream” It makes the dish TEH AWESOME. This is a great recipe for leftover chicken thingy parts, but I used one pack of packaged chicken oven roasted chicken breasties (3 cups) and a pack of 10 Corn tortilla shells, filled my casserole dish and meals for 3x days 😀
Creamy Chicken Enchiladas
1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, drained,
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream
Preheat oven to 350. Spray 9×13 baking dish with Pam. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream. Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.
Slow Cooker Baby Back Ribs
Made this very easy recipe twice now, both times a hit.
Link to the original recipe: http://bbq.about.com/od/ribrecipes/r/ble31003d.htm
First you need a rack of baby back ribs (approx 4 lbs).
You also need the dry rub ingredients (see below).
And you also need 1/4 cup of your favorite BBQ Sauce. I make a halved version of this without water while the ribs were cooking: http://bbq.about.com/od/barbecuesaucerecipes/r/st-louis-barbecue-sauce.htm
Make the dry rub.
If you like, trim the excess fat and the extra connective tissue on the back of the ribs. If you are feeling lazy or rushed, you can skip this.
Rub ribs with dry rub.
Place the ribs in the slow cooker standing on their edge with the meaty side out.
Cook on low for around 6 to 8 hours. (6 is plenty long for me)
Remove from slow cooker and transfer to a foil lined bake pan / cookie sheet.
Brush with BBQ sauce and stick it in the oven for the sauce to caramelize a bit. I do around 15 min in a 400F, some people like it under broil/grill – whatever your oven does best.
Dry rub ingredients (just mix these all up):
1/3 cup dark brown sugar
1 tablespoon paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoon salt
1 teaspoon ground cumin
3/4 teaspoon black pepper
3/4 teaspoon white pepper
3/4 teaspoon ground oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon sugar
From today’s thread via Helen….
HELENK3 says:
September 8, 2014 at 8:02 am
have you ever made cannoli dip and used cinnamon sugar pita chips to dip ? made some the other day. easier to make than the cannoli and really good during football games
1 container 32 oz ricotta cheese
1/2 cup powdered sugar
1 cut candied citron or use orange and lemon zest like I do
little bit of orange juice or lemon juice. just a tad
4 oz semi sweet chocolate
stir cheese and sugar
fold in zest and chocolate
got recipe off computer and it is great
This is from Infidel over at AoSHQ:
Buffalo Chicken Pasta
2 (10.7oz) creme of chick soup
1 C buffalo wing sauce. I use Frank’s.
1 onion, finely chopped
2 1/2 lbs chicken breasts, cut to bite size
Salt, pepper, garlic powder to taste
1 1/2 (16oz) pkgs uncooked penne pasta
16 oz sour cream
1/2 cup ranch dressing (I used home made)
1 C grated mozzarella cheese
Coat crock pot with cooking spray. Pour soup and wing sauce into cooker; add onion. Stir.
Dust cut up chicken with spices, and add to cooker, stirring to combine.
Cover and cook on high for 3 to 4 hours or until chicken is cooked thru. Turn off cooker.
Cook pasta and drain. Add to chicken mixture, stir, add in sour cream, dressing and mozzarella. Let set for a few minutes before serving.
Variation:Leave out the sour cream, dressing and cheese. Put chicken mixture in a tortilla and then add sour cream, dressing and cheese for a wrap.