Cookin With Mimi's profile page
Recipes
Goulash
By Cookin With Mimi, Cookin' With Mimi
In a large Dutch oven, cook the meat over medium heat, breaking up the meat as it cooks into small pieces
- 2 Pounds - Ground Beef, 80/20
- 1 - Large Yellow Onion
- 4 - Large Cloves Garlic, Minced
- 3 Cups - Water
- 2 (15 Ounce) - Canned Tomato Sauce
- 2 (14.5 Ounce) - Canned Diced Tomatoes
- 3 Tablespoons - Soy Sauce
- 2 Tablespoons - Dried Oregano
- 2 Teaspoons - Dried Basil
- 2 - Dried Bay Leaves
- 1 Tablespoon - Seasoned Salt
- 1/2 Teaspoon - Black Pepper
- 2 Cups - Elbow Macaroni, Uncooked
Mac N Cheese Bites
By Cookin With Mimi, Cookin' With Mimi
Make sure leftover macaroni and cheese is really cold
- 2 cups leftover macaroni and cheese
- 1/4 cup all-purpose flour
- 1 egg
- 1/2 cup breadcrumbs
- 1 Tbsp olive oil
- salt and pepper to taste
Homemade Soft Pretzels
By Cookin With Mimi, Cookin' With Mimi
1. In a large bowl, combine the yeast, warm water and sugar
- DOUGH:
- 3 teaspoons instant dry yeast
- 1 1/2 cups warm water
- 2 tablespoons granulated white sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- CRUST:
- 1 cup water
- 2 teaspoons baking soda
- coarse sea salt or kosher salt
- 1/4 cup (1/2 stick) butter, melted
Creole Red Beans and Rice
By Cookin With Mimi, Cookin' With Mimi
Soak kidney beans overnight
- RED BEANS
- 1 (1 lb) package red kidney beans
- 1 green bell pepper
- 1 medium onion
- 4 celery ribs
- 2 teaspoons salt
- 2 tablespoons pepper
- 2 tablespoons creole seasoning
- 3 garlic cloves
- 3 quarts water
- 1 lb smoked sausage
- Rice
- 2 cups water
- 1 cup rice
- 1 tablespoon margarine
Gumbo
By Cookin With Mimi, Cookin' With Mimi
In a large stockpot combine oil and flour and cook over medium-high heat about 15 minutes or until it turns very da...
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, diced
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup sliced scallion
- 6 cloves minced garlic
- 4 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon creole seasoning
- 2 lbs any combo of sausage or 2 lbs shrimp or 2 lbs chicken (etc.)
Blooming Onion
By Cookin With Mimi, Cookin' With Mimi
The seasoned flour Combine flour, paprika, garlic powder, pepper and cayenne-mix well
- Batter
- 1/3 cup cornstarch
- 1 1/2 cups flour
- 2 teaspoons garlic, minced
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 24 ounces beer
- 4 vidalia onions
- Seasoned flour
- 2 cups flour
- 4 teaspoons paprika
- 2 teaspoons garlic powder
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne
- Creamy Chili sauce
- 1 pint mayonnaise
- 1 pint sour cream
- 1/2 cup tomato chili sauce
- 1/2 teaspoon cayenne
- Dipping Sauce
- 1/2 cup mayonnaise
- 2 teaspoons ketchup
- 2 teaspoons creamed horseradish
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon dried oregano
- 1 dash black pepper
- 1 dash cayenne
Pizza Logs
By Cookin With Mimi, Cookin' With Mimi
Loosely cover the frozen bread dough with plastic wrap
- Frozen bread dough
- Pepperoni
- Mozzarella cheese
- Parmesan cheese
- Olive oil
- Italian seasoning
- 1/4 cup tomato sauce (Optional)
From Scratch Chicken Noodle Soup
By Cookin With Mimi, Cookin' With Mimi
Remove the breast meat from the breast bones, and the thigh meat from the thigh bone, place in a bowl, cover and ch...
- One 3 1/2-pound chicken, cut into parts—breast, thighs, backs, wings and neck (if available)
- 5 carrots (2 carrots scrubbed clean, but not peeled, cut into 2 inch chunks for the stock, 3 carrots peeled and cut into 1/4-inch rounds for the soup)
- 5 ribs of celery (2 ribs cut into 2 inch pieces for the stock, 3 ribs cut into 1/4-inch thick slices for the soup), including celery tops for the stock
- 1 onion, quartered (for stock, peel on is okay)
- 3 cloves of garlic, peel on, cut in half
- 2 to 3 sprigs of fresh thyme (or a teaspoon of dried)
- 1 bunch of parsley
- 5 whole peppercorns
- Salt
- 8 to 12 ounces of egg noodles (depending on how noodle-y you want your soup)
- Freshly ground black pepper
Dorito Chicken Bake
By Cookin With Mimi, Cookin' With Mimi
Pre-heat the oven to 350 degrees
- 2 cups shredded cooked chicken
- 2 cups shredded Mexican cheese blend (divided)
- 1 (10 oz) can cream of chicken soup
- ½ cup milk
- ½ cup sour cream
- 1 can Ro-tel tomatoes (drained)
- ½ packet taco seasoning
- 1 large bag Doritos
- Shredded lettuce (optional)
- Diced tomato (optional)
Chicken and Wild Rice Casserole
By Cookin With Mimi, Cookin' With Mimi
Cheesy chicken and wild rice casserole
- 3 Tablespoons extra virgin olive oil
- 1 medium onion, finely diced
- 3 stalks celery, finely diced
- 3 carrots, peeled and diced
- 2 Tablespoons fresh minced garlic
- 2 Cups shredded, cooked chicken breast
- 2 Cups steamed white rice
- 16 oz prepared wild rice
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic salt
- CHEESE SAUCE
- 4 Tablespoons butter
- 1/4 Cup all purpose flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 Cups chicken broth
- 2 Cups shredded cheddar cheese
- Top with 1 1/2 Cups shredded cheddar cheese