The Cooking Family

Chili Con Carne With Tomatoes

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Chili Con Carne With Tomatoes
Prep Time
15 mins
Cook Time
2 hrs
 
Course: Soup
Cuisine: American
Author: Randy
Ingredients
  • 1 lb. ground beef
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 can tomatoes (28 oz.)
  • 1 can tomato sauce (8 oz.)
  • 2 tsp. chili powder
  • 1 tsp. salt
  • 1/8 tsp. cayenne red pepper
  • 1/8 tsp. paprika
  • 1 can kidney beans (15 1/2 oz.), drained
Instructions

  1. In a large skillet, cook the ground beef, onion and green pepper until the meat is browned and the onion is tender. Drain off the fat.

  2. Stir in the tomatoes (including the liquid) and remaining ingredients, except the kidney beans and heat to boiling.

  3. Reduce heat, cover and simmer for two hours, stirring occasionally.

  4. Add kidney beans and heat until cooked through.

  5. Makes 4-5 servings with about 1 cup each.

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Marian’s Baked Macaroni and Cheese

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Marian’s Baked Macaroni and Cheese
Prep Time
40 mins
Cook Time
30 mins
 
Course: Side Dish
Cuisine: American
Author: Marian Kaldenbach
Ingredients
  • 1 lb. ground beef
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 2 Tbsp worcstershire sauce
  • 1 lb. can of tomatoes
  • 8 oz. macaroni
  • 1 cup Velveeta cheese
  • 1/2 Tbsp. olive oil
  • 1 can mushrooms
Instructions

  1. Saute your mushrooms and put aside.

  2. In a saucepan, mix your tomatoes and worcestershire sauce and cook on low heat for 30 minutes.

  3. While your sauce is cooking, cook the macaroni according to the directions on the package.

  4. Brown your ground beef with your onion and green pepper in a large pan.

  5. Drain the macaroni and mix all ingredients. Pour into greased 9×13 pan.

  6. Cook for 30 minutes at 350 degrees or until cheese is melted and brown.

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Chicken Saltimbocca

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Chicken Saltimbocca
Prep Time
10 mins
Cook Time
40 mins
 
Course: Main Course
Cuisine: American
Servings: 12 people
Author: Steve
Ingredients
  • 6 boneless, skinless chicken breasts (cut in half)
  • 1/3 cup, plus 1 Tbsp. all purpose flour
  • 1/3 cup clarified butter
  • 12 thin slices proscuitto ham
  • 6 1/2 oz. slices monterey jack cheese, cut in half
  • 1/4 cup chopped shallots
  • 3 large cloves garlic, minced
  • 1/2 lb. mushrooms, sliced (about 3 cups)
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 1 tsp. fresh thyme (if using dry use 1/2 tsp.)
  • 1 tsp. oregano leaves (if using dry use 1/2 tsp.)
  • 1/2 cup dry sherry
  • 1/2 cup cream
  • salt (to taste)
  • pepper (to taste)
Instructions

  1. Dip your chicken in flour and then brown in butter in a frying pan over medium heat.

  2. Arrange chicken in a buttered 13x9x2 inch baking dish.

  3. Top each piece of chicken with 1 slice of proscuitto and a half slice of cheese.

  4. Cook shallots and garlic until soft.

  5. Add mushrooms, wine, broth and herbs and bring to a boil. Cook 10 minutes.

  6. Add 1 Tbsp. flour and small amount of sherry (you'll be using the rest of the sherry later).

  7. Once that has been well mixed stir in the remaining sherry and cream.

  8. Season with salt and pepper to taste and stir.

  9. Pour sauce over chicken and bake for 20 minutes at 375 degrees.

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Zellwood Corn Festival Corn Fritters

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Zellwood Corn Festival Corn Fritters
Prep Time
15 mins
Cook Time
3 mins
 

Here's a recipe for corn fritters that taste just like the ones they used to serve during Florida's Zellwood Corn Festival.

Course: Side Dish, Snack
Cuisine: American
Servings: 9 people
Author: Randy
Ingredients
  • 6 ears fresh corn
  • 1 cup milk
  • 1 1/2 cups all purpose flour
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 egg, beaten
  • oil for frying
Instructions

  1. Remove the husks and silks from the fresh corn, then rinse.

  2. Cut off the kernels, holding the knife at a slight angle.

  3. Sift together all purpose flour, baking powder and salt.

  4. Combine your beaten egg with your milk and corn kernels. Add to your dry ingredients and mix until your flour is just moistened.

  5. Drop your batter by Tablespoons into your deep fryer set to 375 degrees and fry until golden brown, about 3 minutes.

  6. Drain fritters on paper towels, then serve.

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Chicken Rice Casserole

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Chicken Rice Casserole
Course: Main Course
Cuisine: American
Author: Steve
Ingredients
  • 8 – 10 boneless, skinless chicken thighs (or 6 – 8 breasts)
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 1/4 cups chicken broth
  • 1 Lipton dry onion soup mix (1 oz. pkg.)
  • 1 cup minute rice
  • 1 pinch garlic powder
  • 1 tsp. olive oil
  • Lawry's seasoned salt (to taste)
  • ground black pepper (to taste)
  • 1 can mushrooms (optional)
Instructions

  1. Preheat oven to 325 degrees.

  2. Mix together the mushroom soup, celery soup, chicken broth, rice, garlic powder, pepper and mushrooms (if desired).

  3. Spread evenly into a 9×13 pan.

  4. Heat the olive oil in a frying pan, heated to medium-high.

  5. Season the chicken with seasoned salt and cook for five minutes, flipping once.

  6. Place your cooked chicken on top of the mixture and sprinkle your dry soup mix evenly over the top.

  7. Cover tightly with foil and bake for 1 – 1 1/2 hours, until chicken is cooked through and the rice is done.

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Cracker Barrel Copycat Grilled Cheese

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Cracker Barrel Copycat Grilled Cheese
Prep Time
2 mins
Cook Time
5 mins
 

I don't know about you, but one of my favorite comfort foods is a grilled cheese sandwich. Cracker Barrel makes one of the best. After some experimentation, we think this recipe is spot on.

Course: Main Course
Cuisine: American
Servings: 2 people
Author: Steve
Ingredients
  • 4 slices sourdough bread
  • 4 slices colby cheese
  • 2 slices provolone cheese, not smoked
  • shaved parmesan cheese
  • butter
Instructions

  1. Butter your sourdough bread.

  2. Place one slice of colby and provolone cheese on top of the buttered bread.

  3. Cover with a layer of shaved parmesan cheese.

  4. Add another slice of colby cheese on top of the parmesan cheese.

  5. Top with your second slice of buttered slice of sourdough bread.

  6. Grill on medium heat until melted, flipping halfway during cooking.

Welcome. We’ve seen a lot of new visitors to this page, and we understand why, who doesn’t love grilled cheese? We hope you enjoy, and take some time to look at some of our other delicious recipes.

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Perch Fritters

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Perch Fritters
Prep Time
10 mins
Cook Time
50 mins
 
Course: Main Course
Cuisine: American
Author: Randy
Ingredients
  • 1 lb. perch fillets
  • 2 1/4 quarts vegetable oil
  • 1 1/4 cup flour
  • 3 Tbsp. butter
  • 1 cup water
  • 1 1/4 tsp. salt
  • 3 eggs
Instructions

  1. Cook your perch fillets in simmering water for 5 minutes, or until barely tender.

  2. Drain and cool.

  3. Mix together flour, butter, water, salt and eggs to make batter.

  4. Tear perch into pieces and dip each piece into the batter.

  5. Heat oil in deep fryer. Fry fillets until golden brown.

  6. Note: To reheat after refrigeration – cook for about 10 minutes in the oven at 400 degrees.

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Finger Drumsticks

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Finger Drumsticks
Prep Time
10 mins
Cook Time
1 hr 10 mins
 
Course: Appetizer, Main Course
Cuisine: American
Author: Randy
Ingredients
  • 3 lbs. small chicken wings (about 15)
  • 1 cup sugar
  • 1 tsp. salt
  • 1/2 tsp. ground ginger
  • 1/4 tsp. pepper
  • 3/4 cup water
  • 1/3 cup lemon juice
  • 1/4 cup soy sauce
Instructions

  1. Cut off tips of wings and discard.

  2. Divide each wing in half and place in single layer on a rack in a broiler pan.

  3. Bake in 400 degree oven, turning once, for 30 minutes.

  4. Mix sugar, salt, ginger and pepper in a small saucepan.

  5. Stir in water, lemon juice and soy sauce.

  6. Cook on medium heat, stirring constantly until mixture thickens. Then boil for 3 minutes.

  7. Brush half of the mixture over the wings and cook for 40 additional minutes, flipping the wings and brushing the remaining mixture over the wings midway between cooking.

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Mexican Chicken Casserole

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Mexican Chicken Casserole
Prep Time
8 mins
Cook Time
35 mins
 

This is a great recipe to use that left over rotisserie chicken. This recipe calls for a standard size casserole dish. If using a 9×13 casserole dish, double the recipe and cook for 45 minutes.

Author: Steve
Ingredients
  • 1 bag Nacho Cheese Doritos, crushed
  • 2 cups shredded cooked chicken
  • 2 cups shredded Mexican cheese (can use more if you like it extra cheesy)
  • 1 can cream of mushroom soup
  • 1 can Rotel
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/2 pkg. taco seasoning
Instructions

  1. Preheat oven to 350 degrees.

  2. Grease casserole dish.

  3. Mix all ingredients except for the Doritos.

  4. Layer half of your Doritos on the bottom of the casserole dish.

  5. Spread half of your chicken mixture over the top of the Doritos.

  6. Spread your remaining Doritos over the chicken mixture.

  7. Then place your remaining chicken mixture over the second Doritos layer.

  8. Top with shredded Mexican cheese.

  9. Cover with foil and bake for 35 minutes.

  10. NOTE: For a 9×13 casserole dish, double the recipe and cook for 45 minutes.

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Cheese Pockets

Cheese Pockets
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Cheese Pockets
Prep Time
5 mins
Cook Time
11 mins
 

Here's a quick and easy recipe with just crescent rolls and your favorite shredded cheeses. Makes 2 pockets per person. Tasty and inexpensive – one of my favorite combinations!

Course: Main Course
Cuisine: American
Servings: 2 people
Author: Randy
Ingredients
  • 1 8-pack crescent rolls
  • 2-3 packs shredded cheese (I used colby/jack and sharp cheddar, three cheeses tastes best)
Instructions

  1. Take two of your crescent roll triangles and form them into a rectangle on a cookie sheet. You'll need to use your finger to get rid of the crease in the middle where the two triangles connect. Repeat with remaining triangles. It should make four rectangles.

  2. Fill half the rectangle with a small handful of three cheeses (I use one mixed – colby/jack, and sharp cheddar).

  3. Pull the side without cheese over the top of the side with cheese on each pocket.

  4. Pinch the edges together by pushing down on them with a fork.

  5. Make two holes in the top of each pocket.

  6. Cook at the temperature and time listed on the crescent roll package. Serve warm.

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