April 08 Recipes - Page 2
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  1. #11
    Posting Addict chefkel's Avatar
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    Aug 2007


    Awesome slow cooker pot roast

    2 (10.75 ounce) cans condensed cream of mushroom soup (I get the one with roasted garlic in it)
    1 (1 ounce) package dry onion soup mix
    1 1/4 cups water
    5 1/2 pounds pot roast

    In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
    Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

    * served with garlic bread and corn*

    <--Candace & Christina rock!

  2. #12
    Posting Addict RoxieBlue's Avatar
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    Aug 2007
    The Center of the Universe.


    Brown Rice

    Everyone always steals my Brown rice dish, so here it is...

    1 cup white rice
    2 cans beef consume (Beef broth works too)
    1 med onion- chopped
    3 tbsp butter

    Melt butter in saucepan and add chopped onions. Cook for 5 min.

    In baking dish add rice and beef consume and stir. Add butter and onions on top.

    Bake at 400 for 60 min. or until all liquid is gone.

    Add salt and pepper to taste.
    Momma to 2 dudes and 1 doll.

  3. #13
    Posting Addict chefkel's Avatar
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    Aug 2007



    2 ounces dried porcini mushrooms, wiped of grit
    1/4 pound pancetta or slab bacon, finely chopped
    1 medium onion, finely chopped
    2 celery stalks, finely chopped
    2 carrots, finely chopped
    5 garlic cloves, minced
    2 tablespoons extra-virgin olive oil, plus more for drizzling
    2 bay leaves
    2 sprigs rosemary
    1 1/2 pound ground pork
    1 1/2 pound ground beef
    2 cups milk
    1 (28-ounce) can crushed tomatoes
    2 cups dry red wine
    Kosher salt and freshly ground black pepper
    1 pound dry tagiatelle pasta
    Freshly grated Parmigiano-Reggiano, for serving
    1 handful fresh basil leaves
    Fresh ricotta cheese

    Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.
    Puree the mushrooms, pancetta, onion, celery stalks, carrots, garlic, together in a blender.

    In a heavy-bottomed pot add olive oil, bay leaves, herbs and cook gently until fragrant, then add vegetable puree and continue to cook for a further 5 to 10 minutes.

    Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon. Add the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully pour in the tomatoes, and wine and season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper.

    When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente"). Drain the pasta well and toss with the Bolognese sauce.

    garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil.

    <--Candace & Christina rock!

  4. #14
    Prolific Poster lpollom's Avatar
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    Apr 2007


    Easy Veggie Mexican Pizza:

    1 Boboli pizza crust
    1 can refried beans (vegetarian)
    1/2 green pepper
    1/2 red pepper
    2-3 Morning Star veggie sausages (patties)
    sriracha sauce (found in the asian food aisle) or any hot sauce of your choice
    shredded mexican cheese (amount is up to you - I just grab handfuls and sprinkle it on)

    1. Preheat oven to what the Boboli package says
    2. Cook sausages in pan on stove until crispy and chop into little pieces
    3. cook the beans so they are easily spreadable and then spread them on the pizza crust (I usually don't use the whole can but close to it)
    4. Squirt sarachi sauce in bullseye pattern (if you like it really spicy) or just dots around the pizza
    5. Sprinkle cheese on (amount is up to you)
    6. Chop peppers (I usually make them big chunks) and spread those on
    7. Sprinkle on chopped sausages
    8. Cook about 10 min and check..continue cooking until cheese is all melted.
    Last edited by lpollom; 01-21-2008 at 10:36 PM.

  5. #15
    Posting Addict SPCN319's Avatar
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    Jun 2006


    Hot Buffalo Chicken Sandwiches
    I must give Rachel Ray credit for this one...from "Rachel Ray Top 30, 30-minute meals: KID FOOD"; ETA: I love this cookbook. Everything I've made is easy and tastes great. If you're looking for a good buy, I would say to go for it! I'd post more of the recipes, but I don't want to infringe on copyright laws...

    4 pieces boneless, skinless chicken breasts
    Salt/Pepper to taste
    1 tsp sweet paprika
    1 tsp chili powder
    Drizzle extra-virgin olive oil
    2 tbsp butter
    1/2 cup (4 oz) hot sauce, such as Frank's Red Hot
    4 crusty rolls, split
    Bibb or leaf lettuce leaves
    2 cups reduced-fat sour cream
    4 scallions, thinly sliced
    1/2 pound blue cheese, crumbled (I used shredded montery-jack instead)
    Carrots/Celery for dipping

    Heat a large nonstick skillet over medium-high heat. Season chicken with salt, pepper, paprika, and chili powder. Drizzle with a little olive oil to coat. Pan grill, 5 minutes on each side.

    Heat a medium metal or oven safe glass bowl over low heat to melt the butter. Add hot sauce to the butter and combine. (I just microwaved the butter and sauce together in a glass bowl). When the chicken breasts are done, remove from pan and add to the bowl and coat evenly with the hot sauce mixture.

    Place chicken breasts on bun bottoms and top with crisp lettuce.

    Combine sour cream, scallions, and cheese and slather on bun tops. Top sandwiches and serve, using remaining sauce for dipping veggies. Arrange on dinner plates with stuffed potatoes (we served fries), celery and carrot sticks.
    Last edited by SPCN319; 01-30-2008 at 03:50 PM.
    Co-host April 2008

  6. #16
    Mega Poster Shelzabel's Avatar
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    Aug 2007
    Fort Lauderdale, FL


    Parmesan Chicken This one is a hit with the fam!!

    4 to 6 boneless, skinless chicken breasts
    1 cup all-purpose flour
    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    2 extra-large eggs
    1 tablespoon water
    1 1/4 cups seasoned dry bread crumbs
    1/2 cup freshly grated Parmesan, plus extra for serving (I use alot more)
    Unsalted butter
    Good olive oil
    Salad greens for 6, washed and spun dry (I use spring mix)
    1 recipe Lemon Vinaigrette, recipe follows

    Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
    Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

    Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

    Lemon Vinaigrette:
    1/4 cup freshly squeezed lemon juice (2 lemons)
    1/2 cup good olive oil
    1/2 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper
    In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

    Yield: 6 servings
    Courtesy: Barefoot Contessa
    Last edited by Shelzabel; 02-04-2008 at 10:06 PM.

    DD Alyssa 9-8-93
    DS AJ 4-24-08

  7. #17
    Posting Addict chefkel's Avatar
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    Aug 2007

    Default Chicken Milano

    Chicken Milano

    • 1 tablespoon butter
    • 2 cloves garlic, minced
    • 1/2 cup sun-dried tomatoes, chopped
    • 1 cup chicken broth, divided
    • 1 cup heavy cream ( I used half and half to cut the calories)
    • 1 pound skinless, boneless chicken breast halves
    • salt and pepper to taste
    • 2 tablespoons vegetable oil
    • 2 tablespoons chopped fresh basil
    • 8 ounces dry fettuccini pasta

    1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
    2. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
    3. In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
    4. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
    5. Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

    <--Candace & Christina rock!

  8. #18
    Posting Addict chefkel's Avatar
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    Aug 2007



    (Recipe courtesy Giada De Laurentiis)

    1 cup pastina pasta (or any small pasta)
    2 tablespoons olive oil
    1/2 cup cubed chicken breast (1-inch cubes)
    1/2 cup diced onion (about 1/2 a small onion)
    1 clove garlic, minced
    1 (14.5-ounce) can diced tomatoes with juice
    1 cup shredded mozzarella
    1/4 cup chopped fresh flat-leaf parsley
    1/4 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper
    1/4 cup bread crumbs
    1/4 cup grated Parmesan
    1 tablespoon butter, plus more for buttering the baking dish
    Preheat the oven to 400 degrees F.
    Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

    Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

    <--Candace & Christina rock!

  9. #19
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    Aug 2007

    Default Crock Pot Chicken and Dumplings

    For anyone who finds it useful, a serving is 5 Weight Watchers points.

    4 boneless, skinless chicken breasts
    1 can fat free Cream of Chicken soup
    6 biscuits (Pilsbury Golden Homestyle Buttermilk Canned Biscuits)
    2 c. water
    1 Tbsp. bouillon, any flavor

    (Note: I used 2 cups chicken broth, and eliminated the 2 c. water and bouillon - you're the boss of yourself, so do whatever you want.)

    Cut the chicken into bite-sized pieces. Add all the ingredients except for biscuits. Add salt, pepper, and any other seasonings you would like. Cook on Low 5-6 hours. In the last 30 minutes of cooking, turn your crock pot on High and tear biscuits into 1 inch pieces and add to slow cooker. If you want biscuits to form "crust" on top, just leave them alone for 30 minutes. If you'd rather them be more "soggy" like dumplings and mixed in, stir them into the mixture a couple times during the 30 minutes.

    Makes six 3/4 c. servings.
    Last edited by sera22; 02-05-2008 at 01:52 PM. Reason: fix spelling

    Lilypie Third Birthday tickers

  10. #20
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    Jul 2006

    Default Taco Ring





    2 pkgs Crescent Rolls (get the extra large if you can find them)
    1 lb ground beef, browned and seasoned with 1/2 packet of taco seasoning & hot sauce to taste
    1/2 chopped sweet onion
    small can of sliced black olives
    1 can of fat free refried beans
    Shredded Cheddar Cheese
    Sour cream and salsa for serving

    Foil a cookie sheet and spray with non-stick cooking spray. Lay the crescent rolls out like this: Big ends inward, small points outward, like a sunshine Then add the beans, browned (seasoned) meat, onions, olives & cheese.Then fold the points up and into the center. Bake at 375 for 15 minutes or until golden brown, let cool 5-10 minutes before serving.

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