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  1. #31
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    There's something I love about this recipe. I altered it a bit from the original recipe (Cooking Light) because I thought their paltry 4 ounces of pasta was too little. I also use a good sized butternut squash. I cut it in half, scoop out the seeds, use a "Y" peeler to take the skin off, then cube it. I also tend to quarter the shallots because they're so yummy it's good to get more of them throughout the dish.

    Pasta with Roasted Butternut Squash and Shallots

    3 cups (1-inch) cubed peeled butternut squash
    1 tablespoon dark brown sugar
    1 1/2 tablespoons olive oil, divided
    1 teaspoon salt
    1/2 teaspoon black pepper
    8 shallots, peeled and halved lengthwise (about 1/2 pound)
    1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
    12-16 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
    1/4 cup (1 ounce) grated fresh Parmesan cheese

    Preheat oven to 475°.

    Combine the squash, sugar, 2 1/2 teaspoons oil, salt, pepper, and shallots in a jelly roll pan; toss well. Bake at 475° for 20 minutes or until tender, stirring occasionally. Stir in sage.

    While the squash mixture bakes, cook pasta according to package directions, omitting salt and fat. Drain. Place cooked pasta in a bowl. Add 2 teaspoons oil; toss well. Serve the squash mixture over pasta. Sprinkle with cheese.


    Yield: 4 servings (serving size: 3/4 cup pasta, 3/4 cup squash mixture, and 1 tablespoon cheese)
    "Don't Let a Suitcase Full of Cheese Be Your Big Fork and Spoon"

  2. #32
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    Chicken Alla Panna Rosa
    1T butter
    1 C finely chopped onion
    2 (14oz) cans whole tomatoes, coarsely chopped
    1 C heavy cream
    1 C fresh basil leaves julienne
    1 t salt
    1 t ground pepper
    6 boneless skinless chicken breasts

    Preheat oven to 450. Heat butter in a large skillet over medium heat. Add the onion and cook till translucent
    Increase heat to high add tomatoes and cook until liquid is almost evaporated. Add cream and bring to a boil, cook until slightly thickened, about 5 min. Stir in basil, salt & pepper. Arrange chicken in a casserole dish and pour sauce on top. Bake 25-30 minutes.

    Chicken Scallopine and Lemon Sauce

    This dish is usually made with lemon butter and sometimes capers. I have given it a little twist, with the addition of capers, olives and lemon slices, excellent this way.

    Serves 6

    Ingredients:
    2 pounds of chicken, cut in 12 1/2 cutlets, pounded to 1/4 of an inch in thickness
    Flour for dredging
    1/4 cup of olive oil
    2 garlic cloves, crushed
    3 tablespoons butter
    1/2 cup pitted green olives (cerignola), cut in half
    1/4 cup small caper berries in brine, drained
    1/4 cup dry white wine
    1/2 lemon, pitted and cut in very thin rounds with rind
    juice of 1/2 lemon
    1/4 cup of chicken stock
    1 tablespoon chopped Italian parsley

    Directions:
    Season, then dredge the scaloppini lightly in flour. Heat 1/2 of the olive oil to a high temperature and brown the scaloppini slowly on both sides.

    Remove meat, drain oil and wipe skillet with a paper towel. Add remaining oil, garlic, butter and lemon slices, sautéing until golden. Add meat, olives and capers, stirring gently, then add wine and bring to a vigorous boil for 3 minutes. Add chicken stock, then simmer until dense like gravy; stir in chopped parsley.

    Set meat on a hot plate and spoon sauce over it.
    "Don't Let a Suitcase Full of Cheese Be Your Big Fork and Spoon"

  3. #33
    ASKMom
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    Please tell me that you have a yummy recipe for Shepherd's Pie?!

  4. #34
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    Oh I have one, I need to find it.

    It is cold here so this is cooking for dinner. I have a three lb roast so I am using sort of a half of the recipes.

    French Dip-Crock Pot Recipe Recipe
    5 min prep

    SERVES 8

    1 (5 lb) rump roast
    1 tablespoon garlic powder
    1 tablespoon black pepper
    1 teaspoon seasoning salt(or regular salt)
    1 teaspoon oregano
    1/2 teaspoon rosemary
    2 instant Oxo or bouillon cubes
    2 (14 ounce) cans beef broth
    1 large onion, diced
    Place all ingredients in a crock pot.
    Cook on High for 5-6 hours or Low for 8-10.
    Remove the meat from the crockpot and place on a deep plate-to collect juices.
    Strain the broth well so that it is clear and no spices or onions remain.
    Place in a saucepan and keep warm.
    Most people prefer to keep the broth as is but you can stir in a small amount of cornstarch mixed with cold water to thicken it up just a touch.
    (remember to add the juices that drain off the meat) Heat Hoaggie buns to warm and slice the meat thin.
    Place a good amount of sliced meat in each of the buns and offer the Aus Jus in individual ramekins.
    "Don't Let a Suitcase Full of Cheese Be Your Big Fork and Spoon"

  5. #35
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    Homemade Cream-Style Soup Mix
    This easy-to-make soup mix is great to have on hand for those nights when you need to whip up supper in a hurry. It's also a great substitute for canned cream soup in a recipe.

    SERVINGS: 16



    TIME: Prep/Total Time: 5 min.

    Ingredients:
    2 cups instant nonfat dry milk powder
    1/2 cup plus 2 tablespoons cornstarch
    1/2 cup mashed potato flakes
    1/4 cup chicken bouillon granules
    2 tablespoons dried vegetable flakes
    1 teaspoon onion powder
    1/2 teaspoon dried marjoram
    1/4 teaspoon garlic powder
    1/8 teaspoon white pepper
    Directions:

    In a food processor or blender, combine all the ingredients; cover and process until vegetable flakes are finely chopped. Store in an airtight container in a cool dry place for up to 1 year. Yield: 3 cups total.
    Use as a substitute for half a 10-3/4-oz. can of condensed cream of chicken, mushroom or celery soup.
    For half of a can of soup, in a microwave-safe dish, whisk together 2/3 cup water and 3 tablespoons soup mix. Microwave, uncovered, on high for 2 to 2-1/2 minutes, whisking occasionally.
    For mushroom soup, add 1/4 to 1/2 cup sauteed sliced mushrooms. For celery soup, add 1/8 teaspoon celery salt or one sauteed sliced or chopped celery rib. Yield: 3 cups total.
    "Don't Let a Suitcase Full of Cheese Be Your Big Fork and Spoon"

  6. #36
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    Had this at a friends house and it was really good.

    Better Than Arby's Roast Beef Sandwiches

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 beef roast -- 3 to 4 lb.
    1/2 cup brown sugar
    1 pkg onion soup mix
    1/2 cup water
    1 chopped onion
    1 pinch garlic powder
    salt and pepper

    You just put a 3-4 lb. roast in the crockpot with 1/2 cup brown
    sugar,1 pkg onion soup mix, 1/2 cup water, 1 chopped onion, a pinch
    of garlic powder and salt & pepper. You let it cook for 24 hours!
    I usually start it after dinner in the evening, then stir it in the
    morning. By dinner that night - it's ready! They're great on onion buns!
    "Don't Let a Suitcase Full of Cheese Be Your Big Fork and Spoon"

  7. #37
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    Cheesy Chicken Chowder
    Jeri’s (onewildchild’s) Recipe

    2 cups diced potatoes (I dice them very small)
    1 cup diced carrot (I shred the carrot)
    1 cup diced celery
    1/2 cup chopped onion
    2 cups chicken broth
    2-3 cups sharp cheddar (I use more like 4 cups!)
    1/4 cup flour
    1.5 tsp. salt
    1/4 tsp. pepper
    1/4 cup butter or margarine
    2 cups milk
    2 cups cooked and cubed chicken (I have made it with and without)

    In pan bring broth to a boil. Reduce heat and add carrots, celery, onions, potatoes, salt and pepper. Cover and simmer for 10 minutes.

    In small pan melt butter. Add flour and mix well. Gradually add milk and cook over low heat till slightly thickened. Add cheese till melted.

    Mix cheese mixture and broth mixture together. Heat through. Add chicken and heat
    "Don't Let a Suitcase Full of Cheese Be Your Big Fork and Spoon"

  8. #38
    Tiggermommy
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    I made your Pumpkin Chili last week & we loved it! I'm not a big fan of beans, so I made a small batch for me before the beans went in. The flavor was great though and it makes a ton (my work had a chili cook-off & I entered, so I made a double-batch .... oh my, talk about a lot of chili)!! Thanks for posting all these recipes!

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