Thursday, November 27, 2008

Monday, November 24, 2008

Porcupine Meatballs

Porcupine meatballs are made with ground beef, rice, onion, tomato soup, and seasonings.


  • 1 pound lean ground beef
  • 1/3 cup uncooked long-grain rice
  • 1/4 cup chopped onion
  • 1/4 cup water
  • 1 teaspoon salt
  • dash ground black pepper
  • 1 can condensed tomato soup
  • 1/2 teaspoon chili powder
  • 1/2 cup water


Combine the ground beef, rice, onion, 1/4 cup of the water, salt, and pepper. Shape meat mixture into 12 to 15 meat balls. Combine the soup, chili powder, and water in a large saucepan; bring to a boil. Add meatballs; reduce heat, cover, and simmer over very low heat for 1 hour. Stir occasionally.
Serves 4.

This was pretty good.  Darin said to put it into regular rotation.  I broiled some sub sandwich buns with mozzarella on it and then put the meatballs on top like Subway does.  It was pretty tasty!

Monday, November 17, 2008

reposts of a couple of buried goodies

These were buried in the blogs of the past and I resurrected them because I made them again recently and they were so good!

Carmel Popcorn

Caramel popcorn

1 cup brown sugar, packed
1/4 cup white corn syrup
1/2 teaspoon baking soda
1 Stick (4 oz.) margarine or butter
1/2 teaspoon salt
3 to 4 quarts of POPPED corn
Combine all ingredients except soda and popped corn in a 1½ to 2 quart microwave safe bowl. Put in microwave (HIGH) and bring to a boil. Boil for 2 minutes. Remove from microwave and stir in soda.

Put the popped corn in a brown grocery bag and pour the syrup over the corn. Close the bag by rolling it down a couple times and SHAKE HARD. Cook in the bag on HIGH microwave for 1½ minutes. Remove and shake vigorously and cook in the microwave another 1½ minutes. Shake when you remove it from the microwave and pour it on a large cookie sheet to cool. Store in an airtight container when cool.


1 1/2 cups uncooked long-grain rice
2 Tbsp butter
1 Tbsp all purpose flour
1 1/4 cups chicken broth
1/2 cup milk
1/2 cup light coconut milk
3 Tbsp red curry paste
2 Tbsp fresh lime juice
2 tsp grated fresh ginger
1/2 tsp salt
1 rotisserie chicken shredded
1 1/2 cups fresh steamed green beans cut into 1 inch pieces
1/2 red bell pepper, cut into thin strips
1/2 cup chopped cilantro

prepare rice according to package instructions

melt butter in a heavy saucepan over low heat; whisk in flour until smooth. cook, whisking constantly 1 minute. gradually whisk in chicken broth, milk and coconut milk. cook over medium heat, whisking constantly, 2 minutes or until mixture is thick and bubbly. stir in curry paste and next 3 ingredients. stir in chicken, green beans, and red bell pepper strips into curry mixture; cook 2 more minutes or until thoroughly heated. Stir in 2 Tbsp chopped cilantro. serve chicken mixture over rice. sprinkle with remaining cilantro. serve with lime wedges.

Wednesday, November 05, 2008

Beer bread and Rice Krispie treats

Basic Beer Cheese Bread
from cooking light

1 tbspn olive oil
1/2 c finely chopped onion
1/4 tsp ground pepper
1 garlic clove, minced
3 c flour
3 tbspn sugar
2 tsp b. powder
1 tsp salt
1 c shredded monterey jack cheese
1 12 oz bottle lager style beer
2 tbspn melted butter

1 . preheat oven to 375

2. heat oil in a small skillet over medium low heat. add onion to pan, cook 10 minutes until browned, sitrring occasionally. stir in pepper and garlic. cook 1 minute.

3. spoon flour inot measuring cups. combine flour, sugar, baking powder, and salt in large bowl. make a well in center of mixture. add onion mixture, cheese and beer to flour mixture, stirring just until moist.

4. spoon batter in to 9.5 loaf pan coated with cooking spray. drizzle 1 tbspn melted butter on top. bake for 35 minutes. drizzle remaining 1 tbspn butter over batter. bake additional 25 minutes until golden browned and toothpick comes out clean.

** this is yummy, but has a distinct bitter beer flavor. we liked it, although i kinda put it in the same category as your stew that required beer. they were both okay, but not something i would make all the time. but still, a quick and easy savory bread to put together for dinner. i still like red lobster biscuits better.

Crispy Chocolate marshmallow treats
from martha stewart's everyday food magazine

6 tbspn b utter
1 bag (10.5 oz) mini marshmallows
1/4 c unsweetened dutch process cocoa
6 cups rice crispies
2 oz bitter sweet chocolate melted over a double boiler

1. butter 8 inch square baking pan. you can line the bottom with parchment paper if you want. i dont like doing it cuz it takes more time

2. in large saucepan combine butter, marshmallows, and cocoa. cook over medium heat stirring frequently until melted, about 6 minutes. stir in rice cereal. press rice mixture into prepared pan, drizzle with melted chocolate. let cool to room temp and cut

** yummmmmy! these were soooo good! and so simple to make.

Monday, November 03, 2008

Oven BBQ Pork Slices

Printed from COOKS.COM

3 lbs. boned loin pork in 1 piece
1/2 c. soy sauce
4 tbsp. cider vinegar
2 tbsp. oil
6 cloves garlic, crushed
1 tsp. salt
1/2 tsp. pepper
1 tbsp. brown sugar
1 tsp. curry powder
1 tsp. oregano
1 onion, chopped

1. Split meat lengthwise to half thickness, combine other ingredients in shallow bowl. Add meat, marinate covered 4 hours turning occasionally.

2. Drain meat and place it in shallow roasting pan. Roast at 350 degrees for 1 1/2 hours basting with marinate occasionally. Remove from pan and cool. To serve cut diagonal thin slice or freeze wrap in foil, then reheat at 350 degrees for 1 hour. Serve with toothpicks and Chinese mustard.