Rhodes Calzones

Recipe already on blog.

French Dip Sandwiches

1 Beef chuch roast
2 cups water
1/2 c soy sauce
1 tsp rosemary
1 tsp dried thyme
1 tsp garlic powder
1 bay leaf
black pepper to taste
8 french rolls, split

Place all ingredients in a crockpot. Cover and cook on high for 5 to 6 hours or until beef is tender. Remove meat from broth: shred with forks and keep warm. Strain broth: skim off fat. Pour broth into small scups for dipping. Serve on rolls.

Label: French Dip Sandwiches Place in crockpot cook on high 5-6 hours. Remove and shred strain broth and skim fat. Pour broth into bowls to sip. 4/26/09

Tomato Basil Chicken w/ Fettuccine

3-4 boneless skinless chicken breasts
1/2 cup green onions
2 tsp minced garlic
1 can diced tomatoes
1 TBS basil
1 1/2 cup heavy whipping cream
1 1/2 cup grated parmesan cheese
8 oz fettuccine
(mushrooms optional)

Label: Tomato Basil Chicken w/ Fettuccine
Place chicken, green onions, garlic and basil in crock pot. Cook on Low for 7-9 hours. Shred chicken into pieces, then stir in cream and parmesan cheese. Cook on High for an additional 30 minutes. Serve over cooked (according to package) fettuccine noodles. 4/28/09

Beef Stroganoff

1 Lb Ground Beef
1 8-Oz Carton Dairy Sour Cream
2 Tbsp All-purpose Flour
1/2 Cup Water
2 tsp Instant Beef Boullion Granules
1/4 t Pepper
1 1/2 Cup Mushrooms (4 oz)
1/4 Cup Onion
1/4 tsp Garlic Powder


Beef Stroganoff Label: Combine all ingredients in crockpot and cook until heated through. Serve over pasta or rice. 4/28/09

Taco Soup

1 lb. ground beef
1 medium sized onion, chopped (or can substitute minced onion to taste)
1 can corn
1 can red kidney beans
2 cans chopped tomatoes (or one large can)
1 package taco seasoning
2 cups water

1 medium bag of Fritos corn chips

Brown ground beef and onion in a soup pot. Drain grease. Add all other ingredients except Fritos. Cover and simmer 15 minutes, stirring occasionally. Serve with Fritos on top.

Label: Defrost completely. Cover and simmer 15 minutes, stirring occasionally. Serve with Fritos on top. 4/28/09

Sprite Marinade Chicken

1 Cup Oil
2 Cup Sprite
1 Cup Soy Sauce
1/2 Tbsp Horseradish
1/2 Tbsp Garlic Powder
6 Chicken Breasts

Place all of the ingredients in a ziploc and mix-up the bag.


Label: Sprite Marinade Chicken
Defrost completely. The Chicken will marinate as it defrosts. Place on Grill and cook until done.
4/28/09

Wingers Sticky Finger Salad

6-7 Breaded Chicken Fingers

Sauce
1 cup Franks red hot sauce
1 cup brown sugar
1 Tbsp butter

Mix all ingredients in sauce pan on low heat. Stir slowly until sugar is dissolved into the sauce. If it need to be thicker add more brown sugar or let it stand.

Coat chicken fingers well with sauce and bake for 12 min on each side. For crispier chicken put under the broiler for 3 min on each side. Let cool for a few min and serve over salad with Ranch Dressing.

Label: Wingers Sticky Finger Salad - bake for 12 minutes on each side. For crispier chicken put under broiler for 3 min each side. Let cool and serve over salad with ranch dressing. 4/28/09

Italian Meatball Soup

5 cups water
5 beef bullion cubes
2 cans (14 oz.) diced italian style tomatoes
1 1/2 c. corn
25 meatballs
2 zucchini - sliced
1 1/2 c. (6 oz.) penne pasta
Grated cheese

Label: Italian Meatball Soup
In a large pot add all ingredients, except pasta, and simmer 10 minutes. Cook pasta al dente and add to other ingredients. Simmer for another 5-10 minutes. Serve topped with cheese. 4/28/09

Kalua Pork

Ingredients:

4-6 lbs Pork shoulder, boneless preferred
2 Tbsp Liquid smoke
2 Tbsp Sea Salt or Hawaiian Sea Salt
1 Cup Water

Cooking Instructions: Poke holes in the roast and then rub salt and liquid smoke into the roast. Add water. Place in crockpot on low for 10-12 hours. Trim fat off and then shred. Can serve it over cooked cabbage.

Label: Kalua Pork Poke holes rub in salt and smoke and add water. Cook in crockpot on low for 10-12 hours trim and shred. 4/28/09