|
|
|
KMGL's Magic Chef
"We want your MAGICAL recipes! We'll even bribe ya. If we use your recipe, you'll get a nights stay at the Grandison Inn Bed & Breakfast. This 1904 Victorian mansion will be the perfect romantic staycation for you & your special someone.
Send us your recipe by clicking the envelope."
Find out more about the Grandison Inn Bed & Breakfast by clicking the logo below.
|
| Stories 1 to 10 of 339 |
|
3/3/2010
Cold Spaghetti Salad
1 pkg spaghetti
2 bell peppers
2 tomatoes
1 purple onion
1/3 bottle Salad Supreme Seasoning
1 sm bottle Wishbone Italian Dressing
½ tsp Italian seasoning
After cooking spaghetti rinse in cold water and add fresh chopped peppers, tomatoes and onion and mix together. Add 1/3 bottle Salad Supreme Seasoning, 1 small bottle Wishbone Italian Dressing and ½ tsp Italian seasoning. Mix all ingredients and place in the refrigerator for 30 min.
Submitted by Yetta Harvey
Cick here for the complete recipe
|
2/24/2010
1 package of fresh green beans
1cup of beer
1 cup of flour
Salt and pepper to taste
Use a deep fryer or iron skillet filled about half full of oil of your choice for frying on med to med high heat. Mix beer and flour together until it makes a slightly thick batter. Dip green beans and shake off excess and place them into the oil (don’t over crowd) until light brown about 2-4 minutes, don’t let them burn. Season with salt and pepper and enjoy.
Tiffany Harris, RN, BSN
Cick here for the complete recipe
|
2/17/2010
This is great for any get together, very easy and loved by everyone.
1 shoulder pork roast/ or butt ( I used shoulder)
1 can beer
1 small cal Head Country BBQ sauce
1 large jar pepperocinics with liquid
Place the roast in a crockpot and add all other ingredients, cook on low 8-10 hours. It is so tender it just shreds. Serve on small buns, the aroma fills your house and will have everyone running to eat.
Debbie Tigges
Cick here for the complete recipe
|
2/10/2010
Hot Spinach Artichoke Dip
1 – 8 oz pkg cream cheese
1 – 14 oz can artichoke hearts (drained, coarsely chopped)
½ cup frozen spinach (drained, chopped – can add more to your liking)
2 cups Shredded Italian Cheese blend
¼ cup real mayo
1-2 cloves of garlic (finely minced)
1 tsp garlic salt
Salt & pepper to taste or Lowry’s seasoning
Allow cream cheese to come to room temperature. Cream together mayo, 1 cup Italian cheese, garlic, garlic salt and seasoning. Mix well
Add the artichoke hearts and spinach (careful to drain this well), and mix until blended.
Grease pie or casserole pan with nonstick spray, pour mixture into pan and top with remaining Italian cheese. Bake at 350 for 25 minutes or until the top is browned. Serve with toasted baguette slices and/or tortilla chips.
Rita Eckler
Shawnee, OK
Cick here for the complete recipe
|
2/3/2010
Jumbo Gumbo
1 box Swanson's chicken broth (low sodium)
1 box Swanson's chicken stock
3 stalks celery, finely chopped
1/2 pkg of mushrooms, sliced
1 red or green bell pepper, roughly chopped
2 tomatoes, roughly chopped
1 white or yellow onion (medium), roughly chopped
1/2 pkg of Andouille Sausage
1 lb chicken breast tenders
1/2 lb thawed, cleaned shrimp
Seasonings as desired
Prepared White Rice
In a large pot, heat chicken broth and stock, along with 2 cups water. Mix all veggies in the pot and bring to a slight boil. Take three of the Andouille Sausage (they come in a package of six) and split them in half lengthwise, then slice into medium sized chunks. Add them to the pot. Cut the raw chicken tenders into bite-sized chunks and add them to the pot. Let boil slightly for 5-7 minutes. Add the shrimp and seasonings such as garlic powder, basil, rosemary, and Pampered Chef Creole Rub. Let simmer for another 5-7 minutes, or until the chicken chunks are white and the shrimp is firmly curled. Serve on top of white rice and enjoy!
Serves 4.
For other variations, change the meats you put in, or add other veggies such ...
Cick here for the complete recipe
|
1/27/2010
Super Easy and Healthy Chicken
Heat oven to 350 degrees.
Ingredients:
4 boneless/skinless chicken breast
1 whole sweet onion
1 tart apple (can substitute pineapple rings and bell pepper if desired)
1/2 cup of pure maple syrup (or 3/4 cup of lite syrup)
salt/pepper to taste
9" x 9" baking pan (or can use 13" x 9" pan)
Slice onion and lay the slices in the bottom of the pan.
Rinse chicken and layer on top of the onion slices.
Sprinkle with salt and pepper if desired.
Do not peel apple, core and cut into quarters, thinly slice
each quarter and spread out in a fan-like motion over each
piece of chicken.
Drizzle the syrup over the top.
Bake at 350 degrees until the centers of the chicken are no
longer pink.
Enjoy with red potatoes coated in Italian dressing and baked at 375 degrees for 30 minutes!
Vanessa VanTrease
Norman, Oklahoma
Cick here for the complete recipe
|
1/15/2010
Tuscany Fiesta
1 pkg. Spicy Italian Sausage (I use Johnsonville)
2 quarts water
4 tablespoons chicken base
1 teaspoon chili powder
1 teaspoon cumin
4 medium potatoes, cut in half lengthwise and then cut into ¼ inch slices
1 pkg. Oscar Myer Real Bacon Bits
1 red onion, diced
2 cloves garlic, minced
1 can Mexicorn, drained
1 can black beans, drained & rinsed
1 cup heavy cream
4 cups kale leaves, cut in half, then sliced
Take sausage out of link wrappers and cook until done. Stir while cooking so that the sausage crumbles. Remove sausage and pat between paper towels to remove grease. Set aside.
Turn the crock-pot on low and add water, chicken base, chili powder and cumin. Stir until combined. Next, add potatoes, sausage, bacon bits, onion, garlic, Mexicorn and black beans. Stir to combine.
Cook on low for 7 hours or until ready to eat. Fifteen minutes before you are ready to eat, add the heavy cream and kale leaves. Stir.
Yields: 10-12 servings
Cick here for the complete recipe
|
1/13/2010
This is one of my all-time favorite recipes! Tastes a lot like Chili’s southwest eggrolls! These are so fast and easy to prepare and can be used as an entre’ as well as an appetizer. To save time, I use a deli rotisserie chicken but fresh cooked or canned chicken can be used.
Southwest Eggrolls
2 c. Shredded Chicken, cooked
1-11 oz. can Green Giant Mexicorn, drained
1-15 oz. can Black Beans, drained
¼ t. Salt
2 T. Mrs. Dash Southwest Chipotle Seasoning
¼ C. Fresh Cilantro, chopped
1 ½ C. Grated Colby & Monterey Jack Cheese
*
6-11” Flour Tortillas
Mix all ingredients together. Spoon filling down centers of tortillas, dividing evenly. Fold in ends of tortillas and roll up tightly. Place on baking sheet that has been sprayed with Pam. Bake 12-15 minutes at 425 degrees or until eggrolls are lightly browned and crisp. Cut each tortilla diagonally into 3 pieces. Serve with prepared guacamole or avocado dipping sauce.
Avocado Dipping Sauce
Peel 1 ripe avocado. Mash and add ½ c. sour cream, 1 t. lime juice, ¼ t. salt and dash of hot pepper sauce; mix well.
Karen Winters
Cick here for the complete recipe
|
1/6/2010
Healthy Bread Recipe
2 cups of flour
3 tablespoons of melted vegetable shortening
2 cups of whole wheat flour
2 cups of bran
1 teaspoon of salt
1/2 cup of sugar
1 egg
2 cups of milk
1 cup of molasses
2 teaspoons of baking soda, dissolved in 1/2 cup of boiling water
1. Mix flours & bran together
2. Add vegetable shortening, salt, sugar, egg, milk, molasses, and baking soda
3. Mix together and turn into two vegetable shorteninged and floured tins and bake at 350 degrees for 1 hour 25 minutes
Brandon Morrison
Cick here for the complete recipe
|
12/16/2009
Velveeta cheese, (1) 2-8oz cream cheese, chopped green onions, (1) 12-16 oz jalapenos (chopped). On 2 pieces wax paper, place the velveeta cheese on one & put the other piece on top. Roll out like a pie crust but make it rectangular. Then mix in the cream cheese, green onions, jalapenos into the cheese. Roll up the cheese into a large log. Cut the log into two & then you'll have one for the office party & one for home. This is a MAJOR hit & sooooo easy.
Cick here for the complete recipe
|
|
|
Weather
Advertise
|