Chicken Tortellini Soup

I had a leftover chicken carcass, so i boiled it for an hour to start the chicken broth base.  I added chicken bullion (i use the Better than Bullion paste) to make more flavorful.  I added two cans of garlic and onion diced tomatoes and a large zucchini cubed.  Boiled the zucchini in the broth until it was soft. In a separate pot, cook tortellini for two minutes and drain.  Add to soup.  Serve with bread.

Coconut Shrimp I

6 Servings, Prep Time: 10 Minutes, Cook Time: 20 Minutes

These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste..

Ingredients

1 egg
1/2 cup all-purpose flour
2/3 cup beer

Crock Pot Beef Stroganoff

1-2 lbs cube steak, cut into one-inch pieces; or 1-2 lbs stew beef, cut into 1/2 inch pieces
2 cans condensed golden mushroom soup (no substitutes!)
1 cup chopped onion
1 Tb Worcestershire sauce
1 14 oz can beef broth
8 oz button mushrooms, cleaned and quartered (optional)
salt and pepper to taste
4 ounces cream cheese, room temperature
1/2 cup sour cream

In the crockpot, combine the meat, soup, onion, Worcestershire sauce, mushrooms, salt and pepper and beef broth. Cook on low for 5-6 hours (or on high for 3). Stir in cream cheese and sour cream about half an hour before serving, stirring every ten minutes or so.
Serve over cooked egg noodles or rice.

Chicken Murphy

3-4 large chicken breasts (cut into bite size pieces)
1-1/2 lbs. sweet sausage (cut into bite size pieces) easier to slice if slightly frozen
1 large onion sliced
3 tablespoons minced garlic
1 potato per person (cubed)
1 lb. sliced mushrooms
salt, pepper, adobo (blue lid) be careful how much you use it's very salty
1/2 - 1 cup goya olive oil
1/2 - 1 cup water
(optional hot pepper (add last 10 minutes of cooking))

Combine and mix all into a large baking dish
Bake at 400 degrees for 1 to 1-1/2 hours or until cooked thoroughly
Serve over white rice or egg noodles.

Cole Slaw

1/2 cup of mayo
3 tbsp sugar
3 tbsp milk
4 tbsp white vinegar
salt and pepper to taste
Mix all together and then add
1 package of coleslaw

Chris's Sangria

1 big jug of Carlo Rossi Burgandy
1/2 pint E&J Regular Brandy
1/2 pint triple sec (actually use a little less than 1/2 pint)
1/4 to 1/2 cup of sugar (according to your taste)
1 pint of OJ, add more if you need to, again to your taste
add fruit

to make a smaller batch, just half everything.

Macaroni Salad (Food Network)

Ingredients

• 2 cups dry elbow macaroni, cooked, rinsed, and drained
• 1/3 cup diced celery
• 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
• 1 tablespoon minced flat-leaf parsley
• 1/2 cup diced vine-ripened tomato (optional)
• 1/2 cup prepared mayonnaise
• 3/4 teaspoon dry mustard
• 1 1/2 teaspoons sugar
• 1 1/2 tablespoons cider vinegar
• 3 tablespoons sour cream
• 1/2 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper

Directions

In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.