Miss Cindy's Slow Cooked Roast Beef

Miss Cindy's Slow Cooked Roast Beef

Ingredients:

1 (3-4 lbs) chuck roast (or any cut of roast that you prefer)

2 tablespoons extra virgin olive oil

2 tablespoons Montreal steak seasoning

4-5 potatoes, peeled and coarsely chopped

1 cup sliced carrots

1 large onion, coarsely chopped

1/2 cup banana peppers, drained

2 springs fresh rosemary, chopped

1 teaspoon garlic powder

1 teaspoon ground oregano

1 teaspoon dried thyme

1 packet  good seasons ranch dressing mix

salt and pepper to taste

1 can beef broth

Instructions:

Rub Montreal steak seasoning all over roast. In a large cast iron skillet, heat 2 tablespoons extra virgin olive oil. When skillet is hot, place roast in skillet. Sear each side until it is brown.

Remove roast from skillet and place in a large slow cooker. Add chopped vegetables. Sprinkle rosemary over the top. Add garlic powder, oregano, thyme, banana peppers and sprinkle packet of ranch dressing mix over the top. Salt and pepper as you desire. Pour beef broth over the top of meat and vegetables. Cover. Cook on high for about 4 hours. Then turn to low and cook for another 3-4 hours. 

Cashew Chicken Springfield Missouri Style!!

I grew up in Springfield Missouri, "The Cashew Chicken Capital of the World!" Chef David Leong, moved to the U.S. from China in 1940 and created this recipe to appeal to local residents' taste buds. His famous deep-fried cashew chicken recipe was so popular he then opened Leong's Tea House in Springfield. This dish became exceedingly popular in the Springfield area. As word spread about this dish, so did the recipe. Leong's Tea House closed it's doors in 1997, but his cashew chicken is still being served at over 70 Chinese restaurants in the Springfield area, and elsewhere in Missouri and other states. Leong did open a new restaurant a few years ago and it's still going strong!  I crave this recipe sometimes, and can't find it where I am living now. So whenever I have that craving for it--I just make up a batch! My sons beg me to make this for them!

Here's step by step instructions, with the recipe following.

First, rinse your boneless chicken breasts off and cut into bite sized pieces.

Soak the chicken pieces in milk, beaten eggs and salt.

Roll chicken pieces in flour

Heat oil and add chicken pieces one at a time. I like to do it in batches. Keep cooked pieces warm in a 200 degree oven.

Fry to a golden light brown and drain on a paper towel lined platter or dish.

Add corn starch to a medium sized sauce pan and add enough chicken broth to make a paste.

Blend in oyster sauce, soy sauce and pepper. Slowly add remaining chicken broth.

Keep whisking and add more chicken broth and oyster sauce as needed.

Pour sauce over friend chicken pieces, top with chopped green onions and cashews. See, it's really simple!! Serve with a side of white steamed rice or fried rice and enjoy!!! Now, if I could only get my favorite local Chinese restaurant to put this on their menu!

Cashew Chicken (Springfield Mo style)

1 cup milk

2 tablespoons water

2 eggs, well beaten

Salt

2 pounds boneless, skinless chicken breasts, cut into bite size pieces

2 tablespoons corn starch

1 cups chicken broth

2 tablespoons oyster sauce (find in the asian food section of your grocery store)

2 tablespoons soy sauce

1 teaspoon sugar

Pepper to taste

1 cup flour

Peanut oil for frying

1 cup cashew nuts

cup chopped green onions

Soy Sauce

Hot fried rice

Marinate chicken in milk, water, eggs and salt for at least 20 minutes. In a saucepan, dissolve cornstarch in a small amount of broth; add remaining broth gradually to make a paste. Whisk together oyster sauce, soy sauce, sugar and pepper. Add more chicken broth if needed so it will have the consistency of gravy. Whisk over medium-high heat until sauce boils and begins to thicken. Set aside. Roll chicken in the flour. Fry in oil in a heavy pan until crisp and golden. Drop chicken in one piece at a time to prevent sticking together. Drain on paper towels. Arrange chicken on a serving platter. Reheat sauce add chicken broth if needed to thin it down, and pour over chicken. Serve with rice. S prinkle with cashews and chopped green onions and serve immediately.

No Bake Coconut Pecan Praline Cookies

No Bake Coconut Pecan Praline Cookies

These are so delicious, quick and EASY to make!

No Bake Coconut Pecan Praline Cookies

Ingredients:

2 cups sweetened shredded coconut

2 1/2 cups chopped pecans

1 tsp. vanilla

1 stick butter

1/2 cup corn syrup

1/2 cup evaporated milk

1 1/2 cups sugar

Instructions:

In a medium sized bowl, combine coconut and pecans. Set aside. In a medium saucepan over medium high heat, stir sugar, milk, corn syrup and butter. Cook and stir until mixture come to a full rolling boil. Continue to let boil and stir for 3 minutes.

Remove from pan from heat and stir in vanilla and coconut pecan mixture. Stir off the heat for about 4 more minutes, until mixture starts to cool and thicken.

Drop by large spoonfuls on wax paper or foil. Let harden completely (about an hour or hour and a half) before serving.

Makes about 20 large cookies.

Spicy Crab Bisque

Spicy Crab Bisque

This decadent bisque has chunks of succulent, sweet crab meat in a rich, slightly spicy broth. It's so silky and delicious!

Ingredients:

4 tablespoons butter

1 small white onion, finely chopped

6 ribs of celery, finely chopped

1/2 red bell pepper, finely chopped

2 cloves garlic, minced

6 scallions, thinly sliced

2 bay leaves

1/4 cup all purpose flour

5 cups chicken broth

1 teaspoon tomato paste

1/4 teaspoon smoked paprika

1/8 teaspoon cayenne pepper

pinch of ground cloves

pinch of nutmeg

1 cup heavy cream

1/2 cup dry white wine (I used Chardonnay)

1 tablespoon Tabasco

salt and pepper to taste

2 cups crab meat (I bought Alaskan King Crab legs) Click Here to learn >>  How to cook Alaskan King Crab Legs It only takes about 8 minutes in the oven.

Oyster crackers, for serving (optional)

Instructions:

Cook crab legs according to recipe above. Let cool, slightly. Crack shells and remove meat. Set crab meat aside. In a large soup pot melt butter. Add onion, celery, red pepper, scallions and bay leaves. Cook over medium heat until vegetables are soft (about 5 minutes) Add garlic. Cook for 2 more minutes. Stir in the flour, stirring continuously for 2 minutes. Gradually whisk in the chicken broth and bring to a boil. Add tomato paste, paprika, cayenne pepper, ground cloves, nutmeg. Stir and simmer until broth has thickened and vegetables are very tender, about 15 minutes. Stir in wine and heavy cream and Tabasco, bring to a simmer. Season with salt and pepper, then add the crab meat, simmer until meat if hot. Discard the bay leaves. Serve with oyster crackers. 

Linguine With Clam Sauce

Linguine And Clam Sauce

Here's a delicious recipe that only takes about 30 minutes to make! My family LOVES this recipe!

I love this recipe because you can make it with canned clams and lots of garlic, wine and butter....how can it NOT be delicious??? And it makes your house smell so wonderful!

Linguine and Clam Sauce

2- 10 oz. cans of clams, drained, juice reserved

3 cloves garlic, minced

chopped parsley

2 tbsp butter

2 tbsp olive oil

2/3 c. white wine

3/4 c. heavy whipping cream

juice of 1/2 lemon

1 box of linguine noodles

salt and pepper to taste

fresh grated Parmesan cheese

Instructions:

Bring a large pot of salted water to boil. Cook the pasta until al dente, 8 minutes or so. It will continue to cook when it's in the sauce.

Melt 1 tbsp. of the butter with the olive oil in a large skillet over medium high heat. Add clams and garlic, cook about 3 minutes. Stir in wine, cook for 3-4 minutes, until it has reduced. Lower the heat. Add lemon juice and the remaining butter, stir to combine ingredients and cook a few more minutes. Add cream, parsley, salt and pepper to taste. Cook until heated through. Pour the sauce over the bed of hot pasta, toss, top with fresh grated Parmesan cheese, serve with lemon slices.

Spicy Maple Chicken Wings

Spicy Maple Chicken Wings

Buffalo Chicken Wings are so easy to make and fun to eat! I LOVE Frank's Red Hot Cayenne Pepper sauce! It's just the best! These wings are first baked, and then deep fried for a little extra crispiness and very juicy and delicious after they are tossed in a combinations or melted butter and Frank's!

MMMMMM! MMMMM!! Nothing goes better with football than chicken wings!

Spicy Maple Chicken Wings

Ingredients

12 chicken wings

salt and pepper to taste

Oil for frying (Canola, peanut or vegetable)

1/2 cup butter, cubed

1 cup Frank's Red Hot Cayenne Pepper Sauce

1/4 cup maple syrup

Instructions:

Preheat oven to 375. On a large baking sheet, spray with vegetable oil--or even better use parchment paper. Place wings on the baking sheet, season with salt and pepper. Bake for about 20-25 minutes.

Heat a large dutch oven filled with vegetable oil, (enough to fully submerge chicken) to about 350-375 degrees. Or if you have a deep fryer with a basket, heat oil.

While oil is heating and chicken is baking, melt cubed butter in a small saucepan. Stir in maple syrup and cayenne pepper sauce, stirring constantly. Bring to a boil. Remove from heat.

After chicken has baked, fry in heated oil for few minutes until they are golden brown. Let drain. Toss in the butter/cayenne pepper sauce mixture, shake off excess sauce and transfer to a serving platter. Serve with blue cheese or ranch dressing is desired.

Bacon Cheeseburger Dip 

Who doesn't like bacon??? This is a delicious dip recipe that you can make up ahead of time and refrigerate until ready to bake! It tastes just like a cheese burger! Serve with your favorite crackers or tortilla chips.

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Bacon Cheeseburger Dip

Ingredients

1/2 pound ground beef

8 bacon strips (cut into chunks)
1/2 diced onion
1 clove garlic - chopped
4 ounces cream cheese (softened)
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, shredded
1/2 cup cheddar cheese, shredded

Instructions

Pre-heat oven to 350 degrees F.

Cook ground beef then drain.
Cook bacon until crispy (drain but keep 1 1/2 tablespoons grease in pan).
Sauté onion and garlic in grease. In a large bowl mix the cream cheese, sour cream, mayonnaise, cheeses, Worcestershire and ketchup.
Add beef, bacon, onions and garlic to mixture above and stir until combined.
Pour into baking dish and bake for 15-20 minutes
Enjoy with tortilla chips and enjoy!! 

Beef Tortilla Stack

Beef Tortilla Stack (Cook in the slow cooker)

Wednesday, September 02, 2015 10:28 a.m. by Cindy Rippe

Beef Tortilla Stack

This is comfort food at it's best! And so cheesy, savory and delicious! 

This recipe is  great because you can make it ahead and let it cook in the slow cooker (For only about 4 hours or so) I was a bit nervous that the tortillas would come out all dry, but not the case! It's SUPER easy and SOOO delicious!
It's even better the next day! Enjoy!

Ingredients:

2 lbs. lean ground beef

1/2 cup chopped onion

2 cloves garlic

1 (6 oz.) can tomato paste

1 can cream of mushroom soup

1 can chicken and rice soup

16 ounces shredded Cheddar cheese

1 8 oz. jar taco sauce (I used Old El Paso)

1 sm. can chopped green chili peppers

1 teaspoon cayenne pepper

1 pkg. flour tortillas

Preparation:

Brown meat, onions and garlic. Drain. Add remaining ingredients except tortillas and cheese. Simmer for 5 minutes. Pour a small amount of the mixture into the bottom of a slow cooker. Next add a tortilla and top it with a small amount of grated cheese. Continue to layer the mixture with a tortilla and cheese until all ingredients are used. Cover and cook on low 3 to 4 hours. Garnish with guacamole, sour cream and green onions

Cheeseburger Pie

Cheeseburger Pie Recipe

This recipe is one of my family's favorites! Who doesn't love a good cheeseburger?? Not only does it taste like a cheeseburger from a local drive through, but it's MUCH cheaper--about $1.20 a person. So if the holidays left your wallet a little empty, you might want to try this one out! It's SOO easy. Don't be intimidated by the crust-- I use canned crescent rolls! Serve it with a side salad and you have a quick easy meal your family will love!

Here's the recipe:

Ingredients

• 1 can crescent rolls
• 1 pound ground beef
• 1/4 cup finely chopped onion, OR 1 teaspoon onion powder
• 1/3 cup chopped dill pickle slices
• 2 tablespoons ketchup
• 1 teaspoon prepared mustard
• 2 tablespoons flour
• 2 tablespoons dill pickle juice
• 2 tablespoons milk
• 2 cups shredded American cheese, divided

Directions

1. Preheat oven to 375.
2. Unroll crescent rolls and press into the bottom and up the sides of an 8 inch pie pan.
3. Cook ground beef in a skillet until browned. Drain well.
4. Stir in onion, chopped pickle, ketchup and mustard.
5. Sprinkle with flour and add pickle juice and milk. Cook and stir until thickened and bubbly.
6. Remove from heat and add 1 cup of shredded cheese.
7. Pour into the prepared crust and bake for 15 minutes, or until edges of crust are golden brown.
8. Remove from oven and top with remaining cup of cheese. Let stand until cheese melts.
9. Garnish with extra ketchup, mustard and pickle slices.

Easy Red Beans And Rice

Easy Red Beans And Rice

Ingredients:

3 Tablespoons extra virgin olive oil

1 lb. Andouille sausage (or any kind of smoked sausage) sliced thinly

4 tomatoes, chopped into chunks

1 jalapeno, chopped and seeded (or keep the seeds if you like it spicy)

1 medium yellow onion, chopped

2 cloves garlic, minced

2 1/2 teaspoons Cajun seasoning

1 tablespoon tomato paste

1/2 cup chicken broth

2 cups brown whole grain rice, (cooked according to directions on package)

1 15 oz can red kidney beans, drained

salt and pepper to taste

Instructions:

Toss tomatoes in 1 tablespoon of olive oil and 1 tsp. Cajun seasoning. Set aside. 

Heat 1 tablespoon olive oil in a large skillet. Add sliced sausage. Cook until slightly browned. Remove and place on a platter, set aside. Add remaining 1 tablespoon olive oil. Add chopped onion and jalapeno pepper. Cook until onion and pepper are tender. Add garlic. Cook for about 2 minutes. 

 Mix in tomatoes chunks, tomato paste, 1/2 teaspoon Cajun seasoning, chicken broth, beans, rice and sausage. Add salt and pepper to taste. Reduce heat to med low, cover and let simmer for about 10 minutes. Serve and enjoy!!! 

Cajun Shrimp, Sausage and Rice Casserole

Cajun Shrimp, Sausage and Rice Casserole

Made with savory shrimp and Andouille sausage, fresh jalapeno, tomatoes and topped with fontina cheese....this dish will satisfy your hunger like no other! 

Ingredients:

1 lb large shrimp, peeled and deveined (not precooked)

1/2 pound Andouille sausage, thinly sliced

4 medium tomatoes, chopped into chunks

1 jalapeno, chopped (seeded if you don't want it too spicy) 

1/2 cup chopped sweet onion

2 cloves garlic, minced

1 tablespoon tomato paste

3 tablespoons extra virgin olive oil

2 1/2 teaspoons Cajun seasoning

salt and pepper to taste

2 cups cooked brown rice (you can also you quinoa if you prefer)

1 cup shredded fontina cheese

Instructions :

Preheat oven to 350 degrees. Toss the shrimp and 1 teaspoon Cajun seasoning together. Set aside. 

Toss chopped tomatoes with 1 tablespoon olive oil and 1 teaspoon Cajun seasoning. Set aside.

Heat 1 tablespoon olive oil over medium heat in a cast iron skillet (or any oven safe skillet) Cook the shrimp until opaque, about 2 to 3 minutes per side. Remove from the pan and set aside. Add sliced sausage to the pan and brown for a couple minutes. Remove from pan and set aside.

Add remaining 1 tablespoon olive oil to the pan and add onion, jalapeno. Cook until both are tender, stirring often. Add garlic. Cook for another 2 minutes. Mix in cooked rice, 1/2 teaspoon Cajun seasoning and tomato chunks. Salt and pepper to taste. Cook and stir for about 3 minutes. 

Top with shrimp and sausage. Sprinkle fontina cheese over the top. Place oven proof skillet in a pre-heated oven for 15 minutes. During the last 2 minutes, turn on the broiler to high and broil until cheese is slightly brown and bubbly. 

Deep Fried Lobster Tails

I'm crazy about lobster. Here's a recipe where you dip your lobster tails in a batter and deep fry it, locking all the juicy, sweetness of the lobster inside! This was such a wonderful way to prepare lobster! Since I'm in South Dakota it's hard to find fresh seafood, but we found these beautiful lobster tails at Sam's Club. They were delicious! I served them on a bed of Asian Slaw.

Here's all you need! Just equal parts of all purpose flour, rice flour, a pinch of baking soda and a cup of 7up! Oh, and a couple of lobster tails!

To butterfly the tails, simply take your kitchen shears, and cut down the middle of the shell, starting at the opposite end of the tail....but stop cutting just before you reach the tail.

Gently pull the shell apart and pull the meat up and over the shell, resting the meat on top of the shell.

It should look something like this!

Whisk 1/2 cup each of the rice flour and all purpose flour together, with a pinch of baking soda, and 1 cup of 7UP. Mix well.

Dip the lobster in the batter, making sure to get the batter all over and under the meat.

And now it's all battered up and ready for the hot fryer!

It only takes about 5 minutes! Fry to a nice golden color!

And here is the finished product! SO YUMMY! Serve with clarified butter.

This would be a wonderful dish to prepare for Valentines Day! It's so decadent and special!

Pulled Pork Nachos

I made a big pot of pulled pork not long ago, and I had quite a bit left over and was trying to figure out what I could make with the left overs....so I thought...how about NACHOS??? OMG! They were so good--better than any restaurant.  

Click here for the recipe for  Slow Cooked Pulled Pork

Pulled Pork Nachos

Ingredients:

Nacho chips

2 cups pork from  Slow cooked Pulled Pork Recipe

1 large tomato, chopped

1/2 medium red onion, chopped

2 thinly sliced jalapenos 

1 (12-oz.) container refrigerated queso, warmed

Instructions:

Layer tortilla chips on a platter. Top with warmed pulled pork, tomatoes, onion, jalapenos. Drizzle warm cheese over the top and enjoy!!! 

Miss Cindy's Chicken Cordon Bleu

"Cordon Bleu" is a French term, meaning "blue ribbon" which originally referred to an award for culinary excellence! This is one of my favorites. I've been making this for years and my family loves it! Ham and Swiss cheese rolled up in a pounded chicken breast, dredged in bread crumbs and baked. So delicious!

Start by placing plastic wrap or waxed paper over the chicken breast and pound them til they are about 1/4 thick.

Dip the breasts in 1/4 cup chicken broth, 2 tablespoons melted butter and 1 garlic clove minced.

Shake off excess and place a slice of swiss cheese on top of chicken.

place a slice of ham on top of cheese and chicken.

roll up the breast jelly-roll fashioned then dredge in bread crumbs.

Place chicken in a greased baking dish, salt and pepper to taste. Sprinkle a little paprika on the top and bake for 45 minutes in a 350 degree oven.

Serve with a Hollandaise sauce. (I love the Knorr packaged sauces, you'll find them in the packaged gravy section of the grocery store.) I'm not brave enough yet to make a homemade Hollandaise sauce! Someday I'll try when I get a food processor!

It's such a nice presentation!

Chicken Cordon Bleu

Ingredients:

1/4 cup chicken broth

2 tablespoons butter, melted

1 garlic clove, minced

1/2 cup dried breadcrumbs

paprika

salt

pepper

4 boneless, skinless chicken breasts

4 slices ham (I used black forest ham from the deli)

4 slices Swiss cheese

cooking spray

Instructions:

Place broth in a small microwave-safe bowl and microwave on high for 15 or 20 seconds, or until warm. Stir in garlic and butter. Pour bread crumbs on a plate or shallow bowl. Set aside.

Place each chicken breast between 2 sheets of waxed paper or plastic wrap and pound each to 1/4 inch thickness using a meat mallet or rolling pin. Dip each breast into butter/broth mixture, then top each breast with 1 slice of cheese then 1 slice of ham. Roll up each breast jelly-roll fashion. Place rolls, seam side down in baking dish coated with cooking spray. Sprinkle with salt, pepper and paprika. Pour remaining broth/butter over chicken. Bake at 350 degrees for about 40-45 minutes or until juices run clear and tops are golden. Serve with Knorr Hollandaise Sauce if desired.

Miss Cindy's Chicken Fried Steak With Gravy

Miss Cindy's Chicken Fried Steak With Gravy Recipe

Oh man, is this ever decadent! So delicious, especially the creamy gravy that you top it with. My husband kept going back for more! He loves this recipe!

First start by getting your assembly line together: you'll need cubed steak, which is usually top sirloin, tenderized.

A bowl of whole milk with 1 beaten egg.

Whisk it together!

Next, you'll need a plate of flour....sprinkled with seasoned salt and paprika.

Add lots and lots of pepper! Mix it all together.

Now for the dipping! Dip steaks, one at a time, into milk/egg mixture. Make sure to coat each side.

Dredge meat into seasoned flour, covering both sides with flour.

Now back into the egg mixture again!

Dredge in the flour once more.Place meat in a dish and bread the other pieces of meat. Heat some vegetable oil, shortening or canola oil in a cast iron skillet or a heavy skillet. Place meat in med-hot skillet.

Cook until both sides are golden brown. About 3-4 minutes on each side.

Remove from pan and drain on a plate that is lined with paper towels. Now, it's gravy-making time! Pour off all the grease in a heat-proof bowl and then add about 1/4 cup of fat back to the skillet. Over medium heat, add flour to the grease. Mixing well.

After the flour has browned a little bit, slowly stir in whole milk, stirring constantly.

Whisk until it is a nice creamy consistency. Add salt and pepper. Serve with mashed potatoes and your favorite vegetable.

Miss Cindy's Chicken Fried Steak and Gravy

Ingredients:

3-4 pieces of cubed steak

1 cup whole milk, Plus up to 2 cups for gravy

1 egg

2 cups flour

Seasoned salt

paprika

salt and pepper to taste

Canola oil, vegetable oil or shortening

Instructions:

Start by making an assembly line of dishes: for the meat, egg mixture, and flour mixture and for meat once it's been breaded. Work with one piece of meat at a time, dip meat into egg/milk mixture, then dredge into seasoned flour. Dip meat once again back into the egg mixture and coat in flour mixture. Repeat this process with remaining meat.

Heat oil in a large skillet over medium heat. Once skillet is hot, fry meat until the edges start to look golden brown, about 3 or 4 minutes on each side. Remove from heat. Drain on a paper towel lined plate.

Gravy:

Pour off all the grease and then add 1/4 cup grease back to the pan. Heat grease back up, sprinkle 1/3 cup of flour over the grease. Whisk flour and grease together, allowing flour to turn a nice golden brown--the browning is what gives it such good flavor. Slowly add milk, whisking constantly. Cook until it thickens. Add more milk if you need to. I usually just go by feel on the milk part. Just make sure it's at a nice, smooth and creamy consistency. Add salt and pepper to taste. Serve over steaks with mashed potatoes.