Mediterranean Pasta w/Feta and Olives (topaz*sapphire)
1 pound penne pasta
2 cups tomato sauce
1/4 teaspoon crushed red pepper flakes
1 1/2 teaspoons chopped pitted black olives (I usually add more because I love olives!)
6 ounces feta cheese, crumbled
1/4 cup chopped fresh parsley.
Cook penne according to directions on package.
In a 2 quart saucepan, mix tomato sauce, red pepper flakes, olives and feta. Cook over medium heat for 3 minutes or until feta begins to melt. Stir in parsley. Pour over penne and toss to coat.
For those interested:
11.5 gm fat (17% of calories)
0 gm dietary figer
37 mg cholesterol
748 mg sodium
COUNTRY FRENCH CHICKEN: (lumpyloohoo)
5 medium potatoes
1/4 cup olive oil
1 whole cut-up chicken up to 5 lbs. (remove giblets & neck if you are using a whole chicken & chopping it up yourself)
1 1/2 tsp. salt
4 cloves garlic, minced
2 tsp. dried oregano
3 Tbsp. minced fresh parsley
1/3 cup dry white wine or chicken broth
Preheat oven to 425 degrees. Cut potatoes into quarters lengthwise. Heat oil in shallow metal roasting pan. Arrange chicken & potatoes, skin side down, in the pan. Bake for 25 minutes, tossing occasionally to prevent sticking. After 25 min., turn chicken & potatoes skin side up and bake 15 minutes longer until brown and juices run clear when meat is peirced. Sprinkle with salt. Meanwhile, combine garlic, oregano, parsley and wine or broth in a small bowl. Pour over chicken, toss gently to mix and Bake for 5 minutes longer.
SAUCY CHICKEN: (Lumpyloohoo)
1 whole cut-up chicken
2 Tbsp. olive oil
1/2 cup onion, chopped
1 (10-ounce) can cream of chicken soup
1 tsp. paprika
1/2 tsp. salt
2 Tbsp. lemon juice
1 tsp. dried dill
1/2 cup chicken broth
1/2 cup sour cream
Preheat oven to 350 degrees. Heat oil in large skillet over medium heat. Add chicken and brown on all sides, about 15 minutes. Arrange chicken in a baking dish. Saute' onion in pan drippings for 5 minutes. Add soup, paprika, salt, lemon juice & dill; mix well. Reduce heat to low. Stir broth and sour cream into skillet; mix well (tip: sour cream that has been brought to room temperature will blend more easily into a hot mixture). Heat sauce to serving temperature but DO NOT BOIL. Spoon sauce over chicken and bake, covered, for 20 minutes or until chicken is tender.
GARLIC-SAUCED CHICKEN: (Lumpyloohoo)
1 (2 1/2 to 3 pound) cut-up chicken
1 Tbsp. olive oil
1 small onion, chopped
3 cloves garlic, minced
2 Tbsp. all-purpose flour
1 1/2 cups boiling water or chicken broth
1/4 tsp. crushed hot red pepper flakes
1/2 tsp. salt
Heat oil in a large skillet (that has a lid) over medium-high heat. Add chicken & cook until browned, about 5 minutes per side. Remove chicken & keep warm. Add onion & garlic to pan drippings in skillet. Cook, stirring frequently, until they are a deep golden brown, about 5 minutes. Add flour. Cook, stirring continually, until golden brown. Gradually stir boiling water or broth into skillet. Cook, stirring continually, until sauce thickens slightly. Return chicken to skillet. Simmer, covered, stirring occasionally, for 20 minutes or until chicken is tender. Add red pepper flakes & salt. Simmer for 5 minutes longer.
Orange-Honey Chicken: This one is SO SIMPLE (LumpyLooHoo)
1 cut-up chicken
1/4 cup orange juice
1/4 cup honey
1 tsp. dried parsley
1/4 tsp. pepper
Preheat oven to 375 degrees. Spray a baking dish with cooking spray. Arrange chicken in dish. Combine orange juice & hoeny in a small bowl; mix well. Stir in parsley and pepper. Brush mixture over chicken, covering completely. Cover with foil. Bake about 45 minutes, basting occasionally, until cooked through or until juices run clear. Remove foil & bake 10 minutes more to brown.
Drunken Italian Chicken (kaiasmama)
4-6 boneless skinless chicken breasts
4 oz. mozerella cheese, shredded (or more, if you love cheese like me!)
2 oz. parmesan, romano, pecorino, or asiago cheese, grated
1 lb. pasta (penne, linguine, and farfalle work great)
1 c. Sangria wine (or other fruity red wine)divided
1 standard-sized jar of your favorite tomato sauce (or homemade equivalent)
3 cloves garlic, minced (more or less, to taste)
olive oil (for browining)
oregano, to taste
basil, to taste
1/2 white onion, finely chopped (optional)
Preheat oven to 350F/180C Combine sauce and 1/2 cup of red wine. Saute garlic (and onion, if desired) in olive oil and add to sauce. Saute chicken in olive oil (until just browned). Place chicken in lightly oiled baking/casserole dish and pour sauce on top. Cover with foil and bake for 30 minutes. Remove and add remaining 1/2 cup of wine to sauce. Sprinkle with mozerella cheese. Cover and bake for another 20-30 minutes. After returning chicken to the oven, cook pasta as directed. Drain pasta and serve with chicken & sauce. Garnish with oregano and grated cheese.
10 minute Chicken and Rice (~Cel~)
1 can Cream of chicken soup (I use 98% Fat free)
1 can Hormel Breast of Chicken in water(98% FF too) Do not drain. Or use a cup of cut up cooked chicken breast.
2 cups Minute rice
1 cup water or milk
In saucepan add cans of soup and chicken. Add water/milk. Bring to boil. Add rice and cover. Remove from heat and let stand covered 5-10 minutes.
Optional adds: 1tsp onion powder, 1/4 cup cooked carrots, 1/4 cup baby peas. I usually don't add veggies, I just warm up a can of veggies on the stove.
Super Quick Chicken and Noodles (~Cel~)
1-2 cans Hormel Breast of Chicken or Cut-up cooked Boneless Chicken breast
1-2 cans Cream of Chicken soup
1/2-1 bag wide egg noodles
In sauce pan heat chicken and cream of chicken soup...add enough water or milk to thin it. Boil Noodles. Top cooked noodles with soup/chick. You can add veggies or put veggies on the side.
Chicken with yellow rice (babynurse)
Cook a small bag of yellow rice according to pkg. (the one that is about 3-4 inches long....maybe 6oz??)
Once it is done put it all in a casserole dish. Add 2 cans chunk white chicken, drained. Then you can add what you like. I put 1 can of seasoned black beans, small can of green chilis, you can also add corn. Then I cover it all with salsa and cheddar cheese (shredded). The rice takes about 20 minutes and then I mix everything together and cook another 20 minutes or so, until the cheese melts. It is so good and very easy!!!!
This recipie sounds time consuming and awkward but it is not really.
VEGETABLE STRUDLE (cazzoom)
7 sheets of filo pastry (more for individual)
1 cup of grated tasty cheese
1/2 cup sour cream
3 cups (or there abouts) of vegie mix
Oil for brushing
VEGIE MIX(you can actually use 3 cups of frozen mixed vegies and add some leek if you want to cheat)
3 Potatoes, diced finely
4 carrots, diced finely
1 cup peas
1 cup finely diced pumpkin
1/2 a leek diced
(any vegie can be used really as long as it makes about 3 cups)
cook all vegies till just tender and place into a bowl (they need to be hot for the strudle so do not drain till the pastry is ready)
Add 1/2 cup of sour cream and 1 cup of grated cheese and mix gently through vegies with salt and pepper to taste
to make one large strudle take 2 sheets of filo pastry and lay them (landscape page way) two at a time so sheets 1 and 2 make a large sheet overlap them by about 2 inches using oil or water to bind. cover with oil or water and place sheets 3 & 4 over the top of the first two. Repeat again with sheets 5 & 6 and then lay sheet 7 (Portrait way) down the centre of the large sheet.
Place filling at the bottom of the pastry allowing about 2 inches either side and then roll the mixture up in the pastry until it is half way. fold in sides and continue to roll.
To make individual strudles place one sheet of filo pastry on table and brush with water or oil. add another on top and then follow folding instructions above
Place on a baking sheet and bake for 6 minutes only on 200 degrees(sorry only do celcius in Oz so you will have to convert)
Spinach and Feta Rolls. (cazzoom)
1 kg of chopped (frozen but defrosted and well drained) spinach
1 very small onion(diced and cooked)
1 cup of feta cheese, crumbled
1 and 1/4 cups of sour cream
pepper and nutmeg to taste
Mix all ingredients together and place 3 heaped spoonfuls on 2 sheets of filo as directed in the vegie strudle recipie.
cook on 160 degrees celcius for 12-15 minutes being careful they dont burn
LARGE SPINACH AND FETA ROLLS ARE NOT RECCOMMENDED
Chilli Bean Pie (cazzoom)
2 cups potato diced
2 cups carrot diced
1 cup frozen peas
1 cup frozen corn kernals
2 cups red kidney beans(from tin)
1/2 to 1 cup of made up gravy(homemade or bought)
Chilli powder or fresh chilli's
Cook potato and carrot just till tender add peas and corn in to water and heat till boiling. Drain and place in bowl
Mix in tomato sauce(enough to just coat not runny)
mix kidney beans through vegie mix till beans are even throughout. and add enough gravy to create a sauce for the pie.and then add chilli to your taste. as hot as you like it.
To assemble the pie...
you can do any of the following
Place in a casserole dish and cover with mashed potato, sprinkle bredcrumbs on top and knob with butter place in over till crunchy and brown on top.
place into prepared shortcrusy pastry cases and top with tasty cheese. bake till pastry is cooked and cheese is melted.
These were a hit at the cafe but I never tased them cos I cant eat chilli DH loves them though
Creamy onion Pie (cazzoom)
1 large shortcrust pie casing.
3 large onions sliced into rings
2 large potatos(mashed with milk and 2 T of plain flour until runny(almost cream like consistancy)
4 T of grated TASTY cheese(optional)
Salt and Pepper to taste
Fry onion in a little oil until caramelised.
Place a layer of onion on bottom of pie case.
Mix remainin onion with creamed potato mixture as well as 3 T of the cheese. Add salt and pepper to taste and pour into pie case(you may have enough mixture for 2 pies depending on the size of your case) sprinkle with remaning cheese and bake in a moderate oven for 30 minutes or until golden on top and pastry is cooked.
VEAT PIE (cazzoom)
1 cup walnuts
2 T Soya sauce
2 cups cottage cheese
1½ cups stuffing mix
2 cups rolled oats
4 T of Vegetarian (BEEF) stock powder
place all dry ingredients into a food processor
Blend until almost a powdered consistency
add wet ingredients and blend till it becomes a smooth paste. (wash food processor immediately as you need to use it again)
Fry batches of the paste in a non stick frypan. (it will look and smell quite horrible but don't stop) until it is like lumps of dried playdough and place each batch into food processor.
Allow to cool almost completely then blend. It will resemble a dry brown pile of crumbs
Add enough gravy... to make a thick consistency but do not over stir the mix
place mix into a shortcrust pie case.
Top with mashed potato and bake until pasrty is cooked.
This is divine please if you make this let me know what you think!!!
Pumpkin Scones (cazzoom)
1/4 cup caster sugar
2 tablespoons of either(honey, treacle or golden syrup)
1 cup mashed pumpkin
2 2/3 cups self raising flour
1/2 tspn ground nutmeg
1/3 cup milk
beat butter and sugar until fluffy
add egg and syrup and beat till combined. mix in pumpkin fold in half the flour then the milk then the remaining flour
turn out dough and knead only till just smooth.
press dough into 2cm thickness and cut rounds with cutter or a glass keep putting scraps together until no mixture is left
Bake in a very hot oven for 20 mins or sound hollow when tapped with knife
these are so yummy but must be eaten on the day you make them
Four-Cheese Macaroni Casserole (Lumpyloohoo)
3 cups uncooked elbow macaroni
3 Tbs. butter
1/3 cup flour
2 2/3 cup milk
dash of ground nutmeg
salt and pepper to taste
1/2 cup grated fresh parmesan cheese
3/4 cup shredded EXTRA-sharp cheddar cheese
1/2 cup shredded fontina cheese or Swiss cheese
3 oz. Velveta cheese
1/2 cup dried breadcrumbs
2 Tbs. melted butter
Preheat the oven to 375*. Spray a 2-quart casserole with cooking spray and set aside.
Cook macaroni in boiling water for 5 - 6 minutes, or until al-dente. Drain and return to pot.
In a large saucepan, over medium heat, melt the 3 Tbs. butter. Stir in the flour and cook for 2 minutes, stirring constantly. Gradually add milk, stirring with a wire whisk until blended. Add nutmeg, salt and pepper. Cook, stirring constantly, until thickened. Add cheeses, and stir until all cheeses are melted.
Pour cheese mixture into the pot over the cooked macaroni. Stir well to combine. Pour into the prepared casserole dish.
In a small bowl, combine the melted butter and dried breadcrumbs. Sprinkle over the top of the casserole. Bake for 30 minutes or until bubbly.
Chicken casserole (mommie2maddie)
3-4 chicken breasts
4 slices of swiss cheese
6 tablespoons butter
2 1/2 cups of bread crumbs (I used Pepperidge Farm seasoned stuffing)
1 can cream of chicken soup or 1 can cream of mushroom soup (I used the mushroom)
1 cup of white wine (not enough to get the kiddos woozy!) or you can use water
Preheat oven to 300. Place chicken in casserole dish. Put a slice of swiss cheese on each breast. In a bowl, combine the soup and wine. Pour over chicken. Mix the bread crumbs and butter in a bowl and then sprinkle over chicken. Bake for 1 1/2 hours.
Chicken is very tender and juicy due to the long time in the oven at a low temp. I served this with a salad and fresh green beans. Yum!
Tomato, Saffron, and Roasted Garlic Soup (Lumpyloohoo)
5 cups vegetable stock
2 cups chopped canned tomato
1 head garlic, brushed with olive oil
2 lbs. fresh tomatoes, peeled and seeded
1 tbs. extra virgin olive oil
1 medium yellow onion, diced
1/4 tsp. dried thyme
salt & pepper
1 medium carrot, diced
1 rib celery, diced
1 medium yellow or red pepper, diced
5 cloves garlic, finely chopped
1/2 cup dry sherry
2-3 pinches saffron threads
1 bay leaf
3 tbs. chopped Italian parseley
Grated Parmesan Cheese
Mix veggie stock and canned tomato, keep warm over low heat.
Roast garlic head: wrap in foil and bake at 400F for ~1 hr.
Squeeze roasted garlic into food processor with fresh tomatoes and puree.
Heat skillet. Add olive oil, onion, thyme, 1/2 tsp. salt, pinch of pepper. Saute 5 minutes. Add carrot, celery, peppers, and chopped garlic. Saute until tender. Add sherry. Simmer 1-2 minutes until pan is almost dry.
Add tomato-garlic puree, 1/2 tsp. salt, pinch pepper, saffron, bay-leaf, an d stock. Cover and simmer for at least 30 minutes.
Smoked Salmon Quesadillas
1/4 cup fresh goat cheese
1/4 cup cream cheese
1 avacado, thinly sliced
1 anaheim chili, roasted, peeled, cored, & seeded
1 red bell pepper, roasted, peeled, cored, & seeded
~1/4 cup chopped scallions
4 oz. smoked salmon (or more if feeling decadent)
3 flour tortillas
Mash goat cheese and cream cheese till well mashed.
Spread 1/3 of cheese mixture on 1/2 of tortilla. Layer 1/3 of remaining ingredients in the following order: chili & pepper, avacado, scallions, salmon.
Fold tortilla, press to seal.
Repeat with remaining 2 tortillas and ingredients.
In skillet (pref. non-stick) toast both sides of quesadilla till light brown. Cut into 4 wedges and serve immediately.
Shrimp Salad with Cilantro-Chili Dressing
2 large red bell peppers
extra virgin olive oil
fistfull of sugar peas
more olive oil
2-3 fresh green chili peppers (the little ones)
~1 inch of fresh ginger root, peeled and finely grated
2-3 cloves garlic, finely chopped
~1 lb. shrimp or scallops or mixture of the two
1/4 cup chopped cilantro
juice of 2 limes
salt and pepper to taste
1 tbs sugar
Cut bell peppers into fourths, lengthwise. Remove stem and seeds. Brush with olive oil, and roast until slightly charred: place a few inches under broiler. Watch closely, will burn quickly. Roast both sides of peppers. Cut into bite-sized strips.
Snap off ends and de-string sugar peas. Blanche in boiling water for about 45 sec, immediately drain and immerse peas in ice water to prevent over-cooking. When cool, cut into bite-sized pieces.
In skillet with about 1/4 cup olive oil, saute sliced chili peppers (seeds removed), ginger root, and garlic until very soft. Leaving enough oil to coat the skillet: remove peppers and garlic and drain oil, reserving all for dressing.
Saute seafood until cooked.
Finish dressing: add cilantro, lime juice, sugar and salt 'n pepper to oil, chilis, and garlic. Season to taste and mix well.
Mix all salad components together, add dressing. May be served hot, but best when chilled up to 24 hours (stir occasionally).
Chicken Pot Pie (LumpyLooHoo)
2 cups cooked chicken OR turkey - cubed OR shredded
2 med. carrots - sliced 1/8" thick
1 cup frozen peas- (I leave these out, blech)
1/2 cup thin sliced celery
2 cups chicken broth - low fat okay
1/3 cup butter OR margarine
1 med. onion - chopped
1/3 cup flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. celery seed
2/3 cup milk - low fat okay
(2) 9" pie crusts - un-cooked
1 Tbls. butter
-Boil chicken, carrots, peas, and celery in chicken broth for 10 minutes. Remove from heat.
-Drain and reserve chicken broth.
-Set aside broth and vegetables.
-Cook onions in butter until soft.
-Stir in flour, salt, pepper, and celery seed.
-Slowly add reserved broth and milk.
-Simmer over medium-low heat until thick. Remove from heat. Set aside.
-Place chicken and vegetables in one pie shell placed in a pie plate. Pour hot mixture into pie.
-Place second pie shell over pie, fold over edges, pinch edges with fork, and prick holes in top.
-Bake in 425 degree oven for 30-35 minutes.
-Rub butter over top of hot crust. Cool for 10 minutes before cutting.
You can use this and use no bottom crust and use canned biscuts for the top crust.
Makes (3) 8" OR (2) 9" pie crusts
Prep. Time : 0:30
3 cups all-purpose flour
1 cup shortening
1 egg - beaten
1/4 cup cold water
1 Tbls. white vinegar
1/2 tsp. salt
-Cut shortening into flour until mixture resembles fine crumbs.
-In separate bowl, combine remaining ingredients.
-Mix egg mixture into flour and shortening; add more flour if sticky.
-Form dough into 2 or 3 equal-sized balls.
-Place a dough ball between two pieces of wax paper and roll out into a circle, rolling from the center out.
NOTES : I make up the pie dough ahead of time. I roll dough out between wax paper and freezer. I remove dough as needed.
Crockpot Ribs (Candi3)
I love to make ribs in my crock pot. I buy two packs of country style pork ribs and two bottles of my fav kind of BBQ sauce. THen I put the ribs in first and cover with the sauce. LEt them cook all day (mine normally go from 7:30 am to 6:00 pm) OMG the are so yummy and they just melt in your mouth.
Serve with spinach salad and baked potatoes. If you have any left over I shred the rest with a fork ( not hard to do) then serve on Kaiser rolls for hot BBQ pork sanwhiches. Great for a quick lunch or dinner.
pork chops in cream of mushroom soup (MeganNataliesMom)
My favorite is pork chops in cream of mushroom soup. u can also add brocoli soup to.
put in the crcok pot add a little water and leave all day. than when its close to being ready u can add either rice of noodles to it. let cook for about 20 mins than scoop it out and eat it. its great for a nice cold day
Pot Roast in our crockpot (mrs.)
I love to make Pot Roast in our crockpot. I get a big one from Sam's Club. I add one can of beef broth with onion/garlic, one can cream of mushroom soup, baby carrots and about 5 or 6 small potatoes chunked. I leave it on high for about 5 or 6 hours and then low for 1 or 2. It is SOOOOO yummy and the meat is really, really tender. Dh LOVES it. BTW..I did the same with a pork roast and used chicken broth instead of beef broth.
Chicken Enchiladas (in Crock Pot) (MamaNye)
4 chicken breasts, cooked and shredded
1 large can enchilada sauce
2 cans cream of chicken soup
1 small can sliced black olives
24 corn tortillas
1 small onion, chopped.
1 package shredded sharp cheddar
Cook chicken breasts and shred. In medium bowl, mix chicken soup, olives and chopped onion. Cut tortillas into wedges. Layer crock pot with sauce, tortillas, soup mix, chicken, and cheese all the way to the top, ending with cheese on top. Cook on low all day, or approx. 8 hours.
*I substitute 1 small can of corn drained for the black olives as we don't care for them. I also use flour tortillas instead of corn, and added some monterrey jack cheese with the cheddar. Enchilada sauce can be found in the grocery store near the rest of the Mexican food ingredients.
Crockpot Chicken and Stuffing (LumpyLooHoo)
Take 3 or 4 chicken breasts. Put in buttered crockpot so surface is covered. Then cover the meat with 2 layers of swiss cheese.
In a large bowl, mix together 1 can of cream of chicken soup, 1 c. chicken broth, and a box of stuffing mix (just the bread and the seasoning packet). Mix all of this together well and pour evenly over the chicken. Finally, sprinkle with parm. cheese. I cooked it on high for 3 hours, never lifting the lid to peek. The chicken was not the least bit dried out or at all undone.
Chicken and Salsa (mrs.)
Preheat oven to 350. Spray 9x13 glass baking dish with cooking spray. Place 4-6 chicken breasts in dish and bake for 30-35 min. Remove from oven and spoon salsa over the top. Return to oven and bake for 10-15 min. more or until done.
That's it!! It's really yummy (if you like salsa). I serve it with rice and green beans
Easy Beef Stroganoff
1 lb ground beef
1/4 cup onion
salt and pepper to taste
1 can cream of mushroom soup
2 teaspoons cooking sherry (optional)
1/3 cup milk
1/2 cup sour cream
Brown ground beef in skillet with onion, salt and pepper. (Dh and I don't like onion, but we like this using the dried minced onion instead. I just shake a bit on towards the end of browning the meat and mix it in. Also, I use a little garlic salt instead of regular salt.) Drain meat and return skillet to stove over low heat. Stir in milk and soup and simmer 5-10 min. (I have never used the sherry but I guess that's where you'd add it in.) Stir in sour cream and cook until hot.
I serve this over cooked egg noodles with salad, but I also know people that like it with rice.
CHICKEN SPAGHETTI (LilMrsJ)
1 chicken, cooked, deboned, and cut into small peices.
1 can mushroom soup (I have substituted cream of chicken soup for this also)
2 cans cheddar cheese soup
1 cup shredded cheddar cheese
1/2 cup shredded mozarella cheese
1 small can Rotel diced tomatoes and green chilies (I have used the off brand, but that has always been way spicier than it needed to be)
Spaghetti noodles (cooked) (enough for 4 people)
Mix together the soups, and 1/2 of the cheddar cheese. Add in chicken and mix very well. Pour over cooked noodles in baking pan and mix into the noodles a little. Top with remaining cheddar cheese and then with the mozarella. Bake in oven at 350 until cheeses on top are bubbly and browning.
**When I really want to take time with it, I cut up the chicken before cooking it and saute it with the Rotel and then add in the soups. This changes the flavor slightly, in that it makes the chicken spicey and not just the sauce.
Put some oil in a pot, fry a chopped onion, add
2 bay leaves
1 bottle beer
Add chicken pieces, bring to a boil and simmer till cooked.
The Best Chicken Pot Pie You Ever Did Eat!
This is the simplified version - meaning it uses already made pie crusts. I find that it is really good if you use a homemade crust that is nice and flakey.
2 sticks of butter or margarine
1/3 cup flour
2 3/4 cup chicken broth
1/2 tsp salt and pepper
1 can veg all (drained of liquid) or 1 pkg frozen mixed veggies
3 eggs - hard boiled and chopped
1 box ready made pie crust
1 can cream of tater soup
**Melt Butter then add flour and cook until thick. Add broth, salt and pepper, and potato soup and mix well. Add hard boiled eggs, chicken and veggies and stir just until all chicken and veggies are well-coated with liquid. Set aside while you prepare the pan and crust.
**Line 13x9 pan with pie crust and pour veggie/meat mix into pan. Top with other crust.
**Bake at 350 for 30 minutes or until lightly browned on top
Fresh Artichokes (PurpleFlutterby)
2 lg Fresh artichokes
6 c -Water; hot
4 sl Lemon; thin slices
Lemon Butter Sauce
1/3 c Butter; or margarine, melted
3 tb Lemon juice
1/4 ts Seasoned salt
With sharp knife, slice about 1" off top of each artichoke; cut off stem near base. With scissors, trim about 1/2" off top of each leaf. With sharp knife, halve each artichoke vertically; then scoop out and discard the fuzzy center or choke. Place artichoke halves in slowcooker; add hot water and lemon slices. Cover and cook on HIGH 4 to 5 hrs. or until done. Drain; serve with sauce.
Lemon butter sauce - combine all ingredients.
SIMPLE BREAKFAST CASSEROLE (mommie2maddie)
1 CUP MILK
6 OZ CHEDDAR CHE4ESE, GRATED
1 LB SAUSAGE OR BACON, CRUMBLED
4 HASH BROWN PATTIES, FROZEN
1 TEASPOON SALT
1/2 TEASPOON PEPPER
1/2 TEASPOON DRY MUSTARD
Line an 8X8 baking dish with frozen hash browns. Sprinkle hash browns with crumbled sausage or bacon. Mix together eggs, milk, salt, pepper & dry mustard. Pour over meat & hash browns. Top with grated cheddar cheese. Refrigerate over night. (don’t have to). Cook at 350 degrees for 45 minutes to 1 hour.
Makes 4-6 servings
Note: May also add a little onion for more flavor.
Cheerio Treats (LumpyLooHoo)
Vegetable cooking spray
3 Tbsp. butter
16 oz. bag marshmallows
1/2 cup peanut butter
5 cups Cheerios- I use the generic ones of course.
Optional-Milk Chocolate or semi sweet chips, M&M's-
Raisins were a bust!
-Spray a 13" X 9" dish.
-Melt butter over medium heat.
-Stir in marshmallows heat until melted, then stir in peanut butter. Remove from heat.
-Fold in Cheerios until coated.
-Smooth mixture into pan and let sit until cooled.
NOTES : Fun to make with kids. The kids and adults will love them alike
Chocolate Carrot Cake (cazzoom)
2 cups Self Raising Flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup caster sugar
1 1/2 cups firmly packed coursley grated carrot
1/2 cup walnuts
1/2 cup sultanas(optional)
100g dark chopped chocolate
3 eggs beaten
1 cup vegetable oil
sift flour and spices into a large bowl
stir in remaining ingredients
place in a large greased ring tin and bake in a moderate oven for 1 and a 1/4 hours
stand in cake pan five minutes and turn out on to wire rack. stand until cooled
dust with icing sugar and enjoy
CHERRY CREAM CRESENTS (lumpyloohoo)
1 pkg. (8 oz.) cream cheese, softened
1 c. powder sugar
1 egg, separated
2 tubes (8 oz. each) refrigerated crescent rolls
1 can (21 oz.) cherry pie filling
In a mixing bowl, beat cream cheese, sugar and egg yolk.
Separate dough into 16 triangles; place on lightly greased baking sheets.
Spread 1 T. of cream cheese mixture near the edge of the short side of each triangle.
Top with 1 T. pie filling.
Fold long point of triangle over filling and tuck under dough.
Lightly beat egg white; brush over rolls.
Bake at 350 for 15-20 min. or until golden brown.
Baked Apple French Toast (lumpyloohoo)
1 16 oz. loaf of french bread
2 cups of milk
3/4 cup sugar (divided)
1 T vanilla extract
4 Granny Smith Apples
2 t cinnamon
3 T butter
Spray a 9 X 13 in. pan with cooking spray.
Cut bread into 1 in. cubes. Pack bread into pan tightly.
Beat eggs, and milk, vanilla and 1/4 cup sugar.
Pour 1/2 of the egg mixture over bread. Peel and slice apples and
place over the bread. Pour the rest of the egg mixture over the apples.
Combine 1/2 cup sugar and cinnamon. Sprinkle over the top and dot with butter.
Cover with foil and refrigerate overnight. Remove from refrigerator 1/2 hour before baking.
Preheat oven to 350. Bake the french toast for 25 minutes (covered). Remove foil and bake for 20 minutes more (or until golden brown and knife inserted in center comes out clean). Cool 10
minutes before cutting. Serve with warm maple syrup.
BBQ Tofu Sandwiches
I got this recipe online and modified it...it was SOOOOOOO good! Tasted a LOT like a BBQ chicken Sandwich, even my dd liked it!
1 12 oz package of Firm Tofu
2 tablespoons vegetable oil
1 onion, sliced
1 cup Annie's BBQ Sauce(you can use any kind you like, but I use Annies because it has no sugar in it)
6 Whole Wheat Hamburger buns
1 Drain the tofu between paper towels until most of the water has been squeezed out.
2 Slice tofu into 1/4 inch thick slices.
3 Heat vegetable oil in a large skillet, fry tofu strips until golden brown on both sides. Add onion and cook for a few minutes, until onion is at your desired consistency.
4 Pour in barbeque sauce (use more or less, according to your taste). Cook the mixture for ten minutes on low and serve on buns.
Sticky Chewy Chocolate Pecan Rolls (LumpyLooHoo)
Chocolate lovers: Here's a finger lickin' sticky bun just for you!
1/4 cup firmly packed brown sugar
1 teaspoon cinnamon
1/4 cup butter or unsalted butter, softened
1/2 cup chopped pecans
2 tablespoons sugar
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 tablespoon butter or unsalted butter, melted
1/2 cup milk chocolate chips
1. Heat oven to 375°F. In small bowl, combine brown sugar, 1/2 teaspoon of the cinnamon and 1/4 cup butter; mix well. Spread mixture in bottom and up sides of 8 (2 3/4x1 1/4-inch) nonstick muffin cups. Sprinkle each cup with 1 tablespoon pecans.
2. In another small bowl, combine sugar and remaining 1/2 teaspoon cinnamon; mix well. Set aside. Unroll dough. Firmly press perforations to seal. Press to form 12x8-inch rectangle. Brush dough with 1 tablespoon melted butter. Sprinkle with sugar mixture and chocolate chips.
3. Starting with one short side, roll up tightly; pinch edge to seal. With serrated knife, cut into 8 (1-inch) slices. Place each slice, cut side down, over pecans in muffin cup.
4. Bake at 375°F. for 15 to 20 minutes or until deep golden brown. Immediately invert rolls onto serving platter. Cool 10 minutes. Serve warm.
This isn't really a recipe, just a tip for something common...
If you are serving fresh fruit and need a great dipper for it, use Yoplait's White Chocolate Raspberry yogurt. It is TO DIE FOR alone but is super yummy with fruit. Sometimes for brunch or something I'll make parfaits with it...layer fruit, yogurt, granola, repeat in wine goblets. Yummy!!
Mexican Pasta Vegetable Bake
3 cups rotini pasta, uncooked
2 jars (16 oz. each) Salsa
2 cups Sharp Cheddar Cheese, divided
1 cup Cottage Cheese
1 can (16 oz.) black beans, rinsed, drained
1 pkg. (10 oz.) frozen whole kernel corn, thawed, drained
1/4 cup chopped fresh cilantro
Cook rotini as directed on package; drain.
Mix rotini, salsa, 1 cup of the cheddar cheese, cottage cheese, beans and corn. Spoon into 13x9- inch baking pan sprayed with no stick cooking spray; sprinkle with remaining 1 cup cheddar cheese.
Bake at 375°F for 20 minutes or until thoroughly heated. Sprinkle with cilantro.
Summer Berry Pie
3/4 cup sugar
3 Tbsp. cornstarch
1-1/2 cups water
1 pkg. (4-serving size) JELL-O Brand Gelatin, any red flavor
1 cup each blueberries, raspberries and sliced strawberries
1 HONEY MAID Graham Pie Crust (6 oz.)
2 cups thawed COOL WHIP Whipped Topping
Mix sugar and cornstarch in medium saucepan. Gradually add water, stirring until well blended. Cook on medium heat until mixture comes to boil, stirring constantly; boil 1 minute. Remove from heat. Add gelatin; stir until completely dissolved. Cool to room temperature.
Place berries evenly in crust. Top with gelatin mixture.
Refrigerate 3 hours or until firm. Top with whipped topping. Store leftover pie in refrigerator.
Italian Chicken and Spinach Salad
1 bag (10 oz.) baby spinach
1 pkg. (6 oz.) LOUIS RICH Italian Style Chicken Breast Strips
2 cups broccoli flowerets
1 cup cherry tomato halves
1/2 cup Italian Reduced Fat Dressing
Toss spinach, chicken, broccoli and tomatoes in large bowl. Add dressing; mix lightly.
1/2 lb. (8 oz.) bulk pork sausage
2 cups frozen shredded hash brown potatoes
1 can (10 oz.) diced tomatoes and green chilies, drained
1/2 lb. (8 oz.) Velveeta, cut up
2 Tbsp. water
Brown sausage in large nonstick skillet on medium heat; drain. Add potatoes and tomatoes; cook 5 minutes or until potatoes are browned, stirring occasionally. Top with Velveeta.
Beat eggs and water with wire whisk; pour evenly over ingredients in skillet. Cover. Reduce heat to low.
Cook 10 to 12 minutes or until egg mixture is set in center and Velveeta is melted. Let stand, uncovered, 5 minutes before cutting into wedges to serve.
Zesty Shrimp and Pasta
1 lb. large cleaned shrimp
1 cup prepared Zesty Italian Salad Dressing Mix, divided
2 cups sliced fresh mushrooms
1 small onion, thinly sliced
1 can (14 oz.) artichoke hearts, drained, cut into halves
1 Tbsp. chopped fresh parsley
1 pkg. pasta, any variety, cooked as directed on package
1/4 cup grated parmesan cheese
Cook and stir shrimp and 1/2 cup of the salad dressing in large skillet on medium-high heat 2 minutes.
Add mushrooms, onion, artichoke hearts and parsley. Continue cooking until shrimp are pink and vegetables are tender.
Toss with hot cooked pasta and remaining salad dressing. Sprinkle with cheese.
Onion Mashed Potatoes
6 medium potatoes, peeled and cut up
1 envelope onion soup mix
1/2 cup milk
1/2 cup butter or margarine
1 4-qt saucepan, cover potatoes with water, bring to a boil.
Reduce heat and simmer uncovered 20 minutes or until very tender, drain.
Mash potatoes, stir in remaining ingredients.
Tomatoes and Cukes
2 Tbsp olive or vegetable oil
1 Tbsp vinegar
1 Tbsp minced fresh parsley
1/4 tsp salt
1/4 tsp pepper
3 medium tomatoes, sliced
1/2 large cucumber, sliced
In a small bowl, whisk oil, vinegar, parsley, salt and pepper. On a serving plate, arrange tomato and cucumber slices (over lettuce if desired). Drizzle with vinaigrette.
1 10-ounce package frozen corn
3 tablespoons butter or margarine
1 to 2 tablespoons brown sugar
1/4 cup diced sweet red pepper
2 scallions, chopped
Cook the frozen corn according to package directions. Melt the butter in a saucepan over medium-high heat. Add the brown sugar and stir until smooth, being careful the mixture doesn't burn. Drain the corn and add it to the brown sugar mixture with the red pepper and scallions. Cook for 2 minutes, stirring constantly. Serve hot or cold.
Maple Glazed Chicken
1/4 cup maple syrup
4 teaspoons lemon juice or cider vinegar
2 tablespoons butter or margarine
4 whole chicken legs
salt and pepper
Preheat oven to 450. Combine maple syrup, lemon juice and butter in a small saucepan and simmer for 5 minutes. Line a baking dish with foil and grease. Pat the chicken dry and trim excess skin. Lay chicken on the foil. Season with salt and pepper. Bake for 10 minutes, then pour the glaze over the pieces. Basting occasionally, cook for another 15 minutes or until the meat is cooked throughout and the juices run clear.
1 tablespoon butter
6 eggs, beaten
4-6 8-inch flour tortillas
1/2 cup grated monterey jack cheese
1 plum tomato, chopped
1 small onion, diced
1/4 green or red pepper, chopped
1/2 avocado, diced
Over medium-high heat, melt the butter in a large, nonstick frying pan and scramble and cook eggs. Meanwhile, warm the tortillas for a few minutes on the rack of a 250* oven, then fill with the egg and remaining ingredients. Fold into a burrito. Serves 4.