Chicken, Rice, & Veggie Casserole

This recipe, I think is great, but one of my brothers doesn’t like it. We used to all love this so much, then my brother started disliking cheese more than ever. I love cheese just like my other sibs. But lately we hardly put any cheese. The first time this happened I was in AWE at how much cheese there was. I wanted to cry. I am SERIOUS!!! My mom got it off the internet, and changed it. And here it is.

        Chicken, Rice, & Veggie Casserole

3 or 4 cups of cooked rice

1 or2 whole chicken, cooked and deboned

1 or 2 cups shredded cheese (I block)

3 or 4oz cream cheese (1 block or ½ container)

1 packet of cream of chicken or mushroom cooked according to pkg

2 or 3 carrots sliced and divided into fourths (bite size)

2 heads broccoli or cauliflower (or one of each) cut into bite size pieces

½ cup shredded cheddar cheese

salt

pepper

garlic powder

milk (maybe)

·         Ahead of time, cook and debone chicken and cook rice.

·         Steam the carrots and other veggies together just til’ tender.

·         Make cream soup then add cream cheese to hot soup and whisk until melted.

·         Mix together: rice, chicken, cooked veggies, and cream soup mixture in a LARGE bowl.

·         Sprinkle mixture with salt, garlic powder, and pepper. Mix together again. Taste to see if you need to add more.

·         If the mixture does not look ‘wet enough’ add milk until the mixture is creamy like oatmeal.

·         Put the mixture into a greased 9x13 casserole dish and sprinkle with cheddar cheese on top.

·         Cover with foil and bake for 25 mins at 180C (350F). Uncover and bake for 5 more mins.

Substitutes For..... Brown Sugar

I haven’t tried the first sub. YET. But this is what our friends use for brown sugar. But below are some other ideas. I don’t know if anyone in America can do these subs. but this is what we do since we don’t have brown sugar. Here they are.

        1 way to Substitute For….. Brown Sugar

·         Add kecap manis to normal white sugar. Mix and add.

        2^nd way to Substitute For….. Brown Sugar

·         Use all red sugar or so called palm sugar

So simple right? That’s what I have to think.

Carrot Muffins

Muffins aren’t my favorite, but I love carrot breads. This recipe is pretty good, not the best, but pretty good. But I burnt them so they might be better if they weren’t burnt. No, I’m SURE they would be better. I have no idea where this recipe came from. My mom came up to me and said, ‘Here’s a carrot muffin recipe, make it.’ We didn’t have any the first time (that time they weren’t burnt). But the second time our mom let us have some. Here it is.

        CARROT MUFFINS

2 cups all-purpose flour
2 teaspoon baking soda
2 teaspoon ground cinnamon (I put 3 or 4)
½ teaspoon salt
2 eggs
1 cup honey
6oz plain yogurt or sour cream
½ cup oil
2 teaspoon lemon juice
2 teaspoon vanilla extract
1&½ cups shredded carrots
1/2 cup raisins

•          Combine dry ingredients in a bowl.
•          In a separate bowl, combine egg, honey, yogurt, oil, lemon juice & vanilla.
•          Fold in carrots and raisins. Fill greased or paper lined muffin cups 2/3 full.

•           Bake at 350 degrees for 20-25 mins or until a toothpick comes out clean.
•  Cool for 5 minutes before removing from pans to wire racks.

Substitute For..... Eggs

This sub. is easy to do and really truly works. It is very very very very etc. helpful when you are out of eggs and need them INSTANTLY or if you have egg allergy. I hope whatever you need this for will help. I got this form the Wycliffe International Cookbook. Here it is!

        Substitute For….. Eggs!

• For 1 egg- Mix together 2 Tablespoons olive oil + I Tablespoon water and use. That simple!

Enchilada Casserole

Once again we got a recipe from Buns in my Oven. We have tried to make this recipe for maybe a week. We were going to make it then, BAM, it was 7:30. The next night, I don’t know what happened because I was at a middle school thingy, they ate Kitchen Belle. The next night, I don’t remember what happened there (I WAS at my house), but we didn’t eat it. Then FINALLY we had it and it is AWESOME!!! It is soooo good. We changed it slightly, but if you want the real recipe you can go here, http://www.bunsinmyoven.com/2012/08/14/enchilada-casserole/ . And here’s what we did.

        Enchilada Casserole

½ kilo (1 pound) ground beef or shredded chicken

¼ teaspoon chili powder

¼ teaspoon cumin

6oz cream cheese

¼ cup sour cream

enchilada sauce, 

1 cup shredded cheddar cheese, divided

1 can of corn, drained

1 500ml bag shell noodles

salt and pepper to taste

·         Cook noodles according to package.

·         Meanwhile, brown the beef (you don’t need to do this if using chicken).

·         Add the chili powder, cumin, and cream cheese to the meat and stir. Cook over low heat til’ cheese has melted.

·         In a large bowl, combine the sour cream, enchilada sauce, half of cheese, and corn. Pour the meat mixture into the sour cream mixture and add salt and pepper to taste. Stir to combine.

·         Add the cooked noodles to the other mixture and stir to combine.

·         Pour into a/two casserole dish(es)and top with the remaining cheese.

·         Bake at 180C (350F) for 15 mins or until the cheese has melted

Substitute for..... Pumpkin Pie Spice

This isn’t really a substitute but a recipe for pumpkin pie spice when you don’t have it or can’t get it.  I make it so I can make pumpkin breads/cakes. I’ve only made it twice, and both things turned out well. You’ll need this for some other recipes I’ll do, well if you’re in Indonesia anyway. And just so you know, I split the original recipe in half so if you double it you won’t be doubling it, just so you know. I have NO clue where I got this recipe. But, here it is.

        Pumpkin Pie Spice

1½ Tablespoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground nutmeg

¾ teaspoon ground allspice (someone has to send this if you’re in Papua)

¾ teaspoon ground cloves

·         Combine spices in a small bowl. Mix well to combine (duhh).

·         Store in a small jar or better yet, put in an empty spice container. It’s kept for over four months and is still good.

Oatmeal Bake

This recipe comes from a friend in Papua (we live in their house now). And you can put lots of different fruits in this such as- apple cut & diced, banana, mashed, or some other fruits would probably work great. Here it is.

        Oatmeal Bake
4 eggs
½ cup oil
1&½ cup sugar
3 teaspoon baking powder
2 teaspoon salt
6 cup uncooked instant oatmeal
2 cup milk

Combine eggs, oil & sugar in a bowl. Add oatmeal, salt & baking powder, mix well. Pour milk on top & mix in. 
Pour into greased 9x13 pan and bake 30 mins. Can make night before & bake in morning for 40 mins. 
Cook in a preheated 180C (350F) oven.

Substitute for..... Sour Cream

Ok, I know this is pretty SILLY putting a substitute called Sour Cream, but we have to make our sour cream in Papua. Eating this by itself, to me anyway, is soooo gross. But to my little brother and sister it’s like eating ice cream. (GROOOOOOOSE!!!!!!!!) But I like eating it in things like burritos. Anyway, this recipe comes from our friend in Papua. And here it is.

        Substitute for….. Sour Cream

1 Tablespoon vinegar/water mixture

 1 cup whipping cream

·         Vinegar/water mixture- All you do is put two thirds water in a bottle with a lid and one third vinegar. Close the lid and shake for maybe 30 secs.

·         1 cup: Sour Cream- Put the 1 Tablespoon vinegar/ water etc. in a measuring cup (always, always, ALWAYS do this first). Then to the 1 cup or 250ml line on the measuring cup, pour the whipping cream in. Stir, with something non-metal, til’ the thickness you want.