White Chicken Chili

Chicken breasts onion garlic--2 tbsp 5 1/2 c chicken broth 3 cans white beans 2 cans chopped green chiles tbsp oregano tsp cumin 2 pinches cayenne cook chicken and add other ingredients, simmer serve with monterey jack cheese and tortilla chips

Baked French Toast

French bread (stale or hard is best) In blender combine: 8 eggs 2 c milk 1/2 c heavy cream 1/2 c sugar 1/2 c brown sugar 2 tbsp vanilla Pour over broken french bread Topping: 1/2 c flour 1/2 c brown sugar 1 tsp cinnamon 1/4 tsp salt dash of nutmeg 1/2 c butter Combine and sprinkle over bread mixture Bake at 350 for 45 minutes to 1 hr.

Bread maker White Bread

2 tsp yeast dissolved in 1/4 c warm water 1 c lukewarm water 1/3 c milk 3 tbsp butter 3 3/4 c flour 3 tbsp sugar 1 tsp salt

Rice Pudding

1 cup rice 2 cups water 2 cups milk 2 TBSP Heavy Cream 1 TBSP salted butter pinch of salt dash of cinnamon dash of nutmeg 1 TBSP vanilla Combine and cook in instant pot When done add 1 whole egg, beaten 1 can sweetened condensed milk Stir in and serve with milk, whipped cream, raisins, etc.

Portsmouth Naval Yard Recipe Book: Vegetables

Homemade Hamburger Helper

 1 pound lean ground beef

1 large yellow onion, chopped

1 garlic clove, minced

2 tablespoons all purpose flour

2 cups low sodium beef broth

1 8 oz can tomato sauce

1 teaspoon Italian seasoning

1 teaspoon seasoned salt

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

2 cups pasta shells (can also use elbow pasta)

1/2 cup heavy cream

2 cups shredded cheddar cheese

salt and pepper to taste

Instructions

1.  In a large saute pan with a lid, brown the ground beef over medium high heat.  Remove cooked ground beef from pan and set aside, reserving 2 tablespoons of grease in the pan.

2.  Cook the onion until soft, about 5 minutes.  Add the garlic for the last 30 seconds.

3.  Add the flour and stir to cook for about 1 minute, slowly stir in the beef broth and bring the mixture to a boil.

Pour in the tomato sauce, Italian seasoning, seasoned salt, smoked paprika, garlic powder and pasta, stirring to combine.  Cover with lid and saute for 12-15 minutes or until pasta is cooked, stirring occasionally.

5.  Add in the cream and cheese and stir until all the cheese is melted.  Add back in ground beef, cook for 2 to 3 minutes more to re-heat ground beef and serve immediately.

Notes

This dish is rich.  If you need more liquid for your pasta you can add a little water or beef broth.  You could substitute another type of pasta but try to use a similar size for the liquid ratio to work out.

Crescent Rolls

Crescent Rolls – (The Food Nanny – Liz Edmunds) (makes 2 cookie sheets, 48 rolls, 24 on each pan) 4 T. yeast ½ c. + 2 T. warm Water Mix together and allow sitting for 10 minutes. Mix together very well in separate bowl: 6 eggs 1 c. oil 1 c. sugar Warm milk in the microwave only until warm NOT scalding. 2 c. warm milk Add egg mixture and warm milk to the yeast mixture. Mix all together until combined. 10-11 c. flour 2 T. salt Add 1 cup of flour at a time until combined together. Continue to mix/knead for 5 minutes on med-high speed. Allow to raise 2-3 hours. Separate dough into 6 even balls. Roll out each ball until the size of a dinner plate on a lightly floured surface. Cut into 8 pizza wedge slices. With each wedge, roll down ward wrapping bottom skinny bottom piece down and around to make pretty crescent shape. Place 3 rolls across and 8 down, 24 on each cookie sheet. Allow to double in size while covered with clean dish towel (about 15 minutes). While raising on top of oven, preheat the oven to 400 degrees. Bake one sheet at a time. Bake 6 minutes on bottom rack and then 5 minutes on middle shelf until light golden brown. (Before you take them out, double check the bottom to make sure they are golden brown, not too light they could be doughy). Once they are perfectly golden brown, brush tops with melted butter once removed.