Recipe For Disaster

This one is an absolute staple in the Bond house.

from Chatelaine, May 2003

3-4 boneless, skinless chicken breasts
1 large onion
3 celery stalks
1 large red pepper
1 T vegetable oil
1 1/2 - 2 tsp curry paste
400 ml can light coconut milk
10 oz can (284 mL) undiluted chicken broth
4 cups (1 L) fine dried egg noodles
2 cups frozen peas
1/2 cup coarsely chopped fresh coriander

1. Slice chicken into 1/2 inch thick strips. Slice onion in half, then thinly slice halves. Chop celery into 1/2 inch pieces. Core and seed pepper, then slice into thin strips.

2. Heat oil in a large wide saucepan or wok set over medium-high heat. Add 1 1/2 tsp curry paste or 2 tsp for fiery kick. Stir until fragrant, 30 sec. Add chicken and onion. Stir=fry until chicken is pale golden, 2-3 min. Add celery and pepper. Stir often until tender-crisp, 2-3 min. Stir in coconut milk and broth. Using a wooden spoon, scrape up bits from pan bottom to add flavour to dish.

3. Bring to a boil, then stir in noodles. Reduce heat to medium. Cover and stir often until noodles are tender, from 5-6 minutes. Stir in peas and coriander. Remove from heat. Taste, then add salt, if needed. Serve immediately.

SO GOOD!!!!

INGREDIENTS:

3 garlic cloves
1 onion
Olive oil
28 oz can diced tomatoes, including juice
10 oz can undiluted chicken or vegetable broth
½ cup salsa
1 can tuna
OR
Boiled chicken breast, cut into bite sized pieces (both are optional)
4 cups baby spinach
1 cup frozen corn
½ tsp pepper
½ tsp oregano
feta cheese (optional)

DIRECTIONS:

Mince garlic and coarsely chop onion. Lightly coat a large saucepan with oil and set over medium high heat. Add garlic and onion and stir often until onion begins to soften, 2 to 3 minutes. Stir in tomatoes and juice, broth & salsa. Bring to a boil, stirring occasionally.

Crumble in tuna or chicken. Add spinach, corn, pepper & oregano. Stir until hot and spinach is wilted.

Goes great with scones!

INGREDIENTS:

2 cups flour
1 Tbsp sugar
1 Tbsp baking powder
½ tsp salt
¼ cup margarine
½ cup sour cream
½ cup milk
½ tsp baking soda

DIRECTIONS:

Mix flour, sugar, baking soda and salt
Add margarine
Combine sour cream, milk and baking soda
Add to flour all at once
Mix until dough
Knead 4-5 times and cut into scones


Bake at 450 degrees F for 9-12 minutes on a lightly greased on no-stick baking sheet.

This is a recipe I got from Karen :)
A

Why it's called classy chicken, I'll never know, but it's fast, easy and yummy, that's all that matters.
From the Best of the Best and more

3 boneless, skinless chicken breasts
1/4 tsp pepper
3T oil
10 oz frozen asparagus or broccoli (fresh is better)
-I've used cauliflower -- about 1/2 head or so
10 oz can cream of chicken soup
1/2 cup mayonnaise
1 tsp curry powder
1 tsp lemon juice
1 cup grated cheddar cheese

Cut chicken into bite sized pieces and sprinkle with pepper. Saute in oil over medium heat until opaque, about 6 minutes. Drain. Cook broccoli until tender crisp; drain and arrange in bottom of buttered casserole. Place chicken on top. Mix together soup, mayo, curry and lemon juice and pour over chicken. Sprinkle with cheddar cheese and bake, uncovered at 350 degrees F for 30-35 min.
serves 6

Mix together:

1 cup butter or margarine
1 1/2 cup sugar
1 large egg
2 Tbsp corn syrup
1/2 cup molasses

Then add:

3 cups flour
2 tsp baking soda
2 tsp cinnamon
2 tsp ginger
1/2 tsp cloves
1/2 tsp salt

Bake at 350 for 10-12 minutes. They key is to not overcook them - they should be springy to the touch when you take them out.

Ingredients:

1 1/2 lbs ground beef
1 medium onion finely chopped
28 oz can of tomatoes
2 cups water
3 10 oz cans of consumme or beef broth
1 can tomato soup
4 chopped carrots
2 bay leafs
3 celery stalks, chopped
parsley
thyme
pepper
1/2 cup barley

Directions:

Brown meat & onions. Drain. Add everything else. Simmer minimum 2 hours. Or put in slow cooker at lunch to have for dinner.

This one we got from the Heighs & it's become a family favorite.

Ingredients:

Rouladin (thinly sliced beef)
Bacon
Onions
Mustard
Mrs. Dash
Beef broth

Directions:

Lay out Rouladin. Spread with mustard, and sprinkle Mrs. Dash. Lay the Bacon on top. Wrap around 1/4 of a medium onion, and hold together with toothpicks.

Place in covered casserole or roasting pan. Pour in beef broth, and additional spices. Cover. Roast at 350 for 2 hours, or cook longer at a lower temperature.

This goes well with mashed potatoes and veggies. It's too good NOT to try :)

Christy made these the other day. I made them for the boys - they LOVE them! Christy gave a good tip - add a bit more corn syrup & brown sugar to help keep them together.


INGREDIENTS:
2 1/2 cups crisp rice cereal
2 cups quick-cooking oats
1/2 cup raisins
1/2 cup firmly packed brown sugar
1/2 cup light corn syrup
1/2 cup peanut butter
1 teaspoon vanilla extract
1/2 cup milk chocolate morsels (I used semi-sweet)

DIRECTIONS:
COMBINE first 3 ingredients in a large bowl; set aside.
BRING brown sugar and syrup to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in peanut butter and vanilla until blended.
POUR peanut butter mixture over cereal mixture, stirring until coated; let stand 10 minutes.
STIR in chocolate morsels. Press mixture into 13- x 9-inch pan; cool in pan on a wire rack. Cut into bars.


I actually pressed them in the pan & THEN pressed the chocolate chips on top (as I had seen Christy do). Whatever you like!

Angella

From Auntie Judy

1 14oz can (1 3/4 cups) pumpkin
2 c sugar
2 beaten eggs
2 T milk
1 c vegetable oil
2 t vanilla
4 c unsifted flour
2 t baking soda
4 t baking powder
1 t salt
2 t (up to 4) cinnamon
1-1 1/2 cups chocolate chips
1 c walnuts (optional)

Mix sugar and pumpkin in large mixer bowl. Beat in eggs, milk, oil and vanilla. Without beating, add flour, soda, baking powder, salt and cinnamon in that order. Then mix into batter. Stir in cc's and walnuts. Drop by large tsps on lightly greased cookie sheet.
Bake at 375 Farenheit for about 14 min.
Do not overbake -- cookies will not really brown except on bottom.

Makes quite a large batch, so I usually freeze about 1/2 of them.
k

This recipe called for vanilla pudding mix. I didn't have it, so I substituted white chocolate. Matthew enjoys these so much that he won't let me try it with vanilla...

INGREDIENTS:
· 2-1/4 cups all-purpose flour
· 1 teaspoon baking soda
· 1 cup butter, softened
· 3/4 cup packed brown sugar
· 1/4 cup white sugar
· 1 (3.4 ounce) package instant white chocolate pudding mix
· 2 eggs
· 1 teaspoon vanilla extract
· 2 cups semisweet chocolate chips
· 1 cup chopped walnuts (optional)

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

I changed the settings so that you can email recipes to whoever you want, including yourself :) Just click on the little envelope at the bottom of each post.
:)
A

1 cup flour
1 cup yellow cornmeal
1/4 cup sugar
4 tsp baking powder
3/4 tsp salt
2 eggs
1 cup milk
1/4 cup butter, melted

add wet to dry
9x9 greased pan
bake at 425 F for 20-25 min

From the kitchen of my Auntie Heather

Cook 1/2 cup chopped onion, and 1/2 cup chopped celery in 2 Tbsp butter. Add 2 Tbsp flour to mixture when veggies are soft. Add mixture to chicken broth.

Bring 4 cans (4 1/2 cups) of chicken broth with veggie mixture to a boil.

Add 2 boneless chicken breasts cooked and chopped and 3-4 potatoes chopped to soup.

Simmer 10 min.

Add 1 tin corn, 1 tin creamed corn, and 1 tin cream of chicken (or anything) soup.

Heat it through, and serve with grated cheese and cornbread.

k

Welcome to our little recipe site. I'm so excited about this one, so enjoy yourselves! Some recipes just shouldn't be kept a secret.
k

The Dykstras made this for the first time yesterday. The Bonds got to partake of the goodness. Yummy!!!

INGREDIENTS:
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter

DIRECTIONS:
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
Preheat oven to 350 degrees F (175 degrees C).
Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Well, Karen & I were talking (which we do AT LEAST once a day), and we got talking about recipes. And blogging. Both are interests of ours. As are our kids, but we have separate blogs for them. See the links to the right.
Karen told me that she had thought of starting a Blog just for recipes. I told her that I had thought the SAME THING. We also do that AT LEAST once a day.
So, we created a blog we can both post to. Well, I told her I would create it tonight & then email her the details so we can both post to it.
I thought the title was cool. Kind of like Break A Leg.
Enjoy! And email us with cool recipes!