Dare I say ***Official*** Recipe Thread

As most of you know I'm culinary challenged. I'm sure that there's that 1 or 2 or even 3 things that you are the master at cooking, baking or just putting together. Well let's use this thread to share our recipes...it can be anything you want!!! Let's all use a basic format so it's easy to read.

RECIPE NAME:


INGREDIENTS:


DIRECTIONS:


MISC. INFO: (ex. low-carb, weight watchers, vegetarian, high-protein, etc.)


ETA: Thanks for all the recipes so far...keep em' coming I notebooked this thread for some great ideas!!!

Re: Dare I say ***Official*** Recipe Thread

oooh good idea!!! i will get some together!

Re: Dare I say ***Official*** Recipe Thread

Chicken Fettuccini Alfredo
6 skinless, boneless chicken breast halves - cut into cubes
6 tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 pound fettuccini pasta
1 onion, diced
1 (8 ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 tablespoon salt
3/4 teaspoon ground white pepper
3 cups milk
1 cup half-and-half
3/4 cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack cheese
3 roma (plum) tomatoes, diced
1/2 cup sour cream

DIRECTIONS
In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 tablespoons garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

Re: Dare I say ***Official*** Recipe Thread

here is my favorite...i had it posted on the recepie boards but here it is for those of you who dont look at that lol!!!

Spinach Artichoke dip (it is so yummy every time someone has a party they make me bring it!!!)

1 (14 oz) can artichoke hearts, drained, and roughly chopped
1 (10 oz) box frozen chopped spinach, thawed
10 ounces prepared Alfredo sauce
1 cup shredded parmesan-Romano cheese blend
1/2 cup shredded mozzarella cheese
4 ounces (1/2 pkg) cream cheese, softened
1 teaspoon minced garlic

Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish.

Bake in an oven preheated to 350 degrees for 30 minutes or until cheeses are bubbling and melted.

Serve with Chips or breads

Re: Dare I say ***Official*** Recipe Thread

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Posted by dancinmyazoff

As most of you know I'm culinary challenged. I'm sure that there's that 1 or 2 or even 3 things that you are the master at cooking, baking or just putting together. Well let's use this thread to share our recipes...it can be anything you want!!! Let's all use a basic format so it's easy to read.

RECIPE NAME:


INGREDIENTS:

DIRECTIONS:

MISC. INFO: (ex. low-carb, weight watchers, vegetarian, high-protein, etc.)

---

RECIPE NAME:
Spicy (aka Buffalo) Chicken Salad

INGREDIENTS:
3 (or however much will be enough for you) boneless skinless chicken cutlets (not the thin ones) cleaned and cut into bite size chunks
Franks hot sauce
2-3 tablespoons of butter
Romaine lettuce
Blue Cheese dressing (I like Ken's steakhouse)
Celery (1 or 2 ribs)
a touch of olive oil
salt & pepper

DIRECTIONS:
Season chicken with salt and pepper, brown in olive oil until golden brown and cooked through. Add the butter and melt, once melted take off the heat and add enough hot sauce to coat chicken. Clean the lettuce and dry. Clean the celery and cut into bite size pieces and add to the lettuce. Toss with dressing to coat. Add the chicken to the top and enjoy!

MISC. INFO: (ex. low-carb, weight watchers, vegetarian, high-protein, etc.)
VERY low carb (if any), VERY low fat, VERY YUMMY and VERY EASY. Takes about 15 minutes from start to finish. This is so easy to make for a lot of people or just for 1.

**SIDE NOTE** Get a Boboli pizza crust, top with part skim shredded mozzerella and chicken. Bake until the crust is crispy and cheese is melted. When it comes out, drizzle with blue cheese dressing. You have a spicy chicken pizza to rival the best pizzerias!!!


ETA: to change format!

Re: Dare I say ***Official*** Recipe Thread

RECIPE NAME: Tasty Taco Salad

INGREDIENTS: chopped meat, (use ground turkey for healthy recipe), a head of lettuce, tomatos, cheddar cheese shredded (low-fat), red doritos (use baked doritos for healthier version), and italian salad dressing (again use low fat or fat free dressing for healthier version)


DIRECTIONS: brown ground beef or turkey...drain juice. Cut up lettuce and tomatos. ...Crush doritos in a zip lock bag or anyway...put all three in a salad bowl..add beef or turkey meat...put in the shredded cheese and then add salad dressing...stir up....SOOO YUMMY!!!


MISC. INFO: (ex. low-carb, weight watchers, vegetarian, high-protein, etc.) Can either be very fattening or very low fat!!!

Re: Dare I say ***Official*** Recipe Thread

RECIPE NAME: Fresh String Bean Salad


INGREDIENTS: Fresh String beans, tomatos, cucumbers, fresh mozzerella cheese, italian dressing (low fat) or oil and vinegar...


DIRECTIONS: cook string beans in about 2 tblspoons of water in microwave for 3 minutes...rinse under cold water once cooked...cut up what ever you want to add in...put salad dressing in and mix...chill in the fridge for a few min and enjoy!!!


MISC. INFO: HEALTHY!!!

Re: Dare I say ***Official*** Recipe Thread

RECIPE NAME: My Mom's Famous Sausage Bread


INGREDIENTS:
3 Pizza Doughs (you can get these from your local pizza place) Place each dough in bowl with some flour and cover with dish towel to let rise. About an hour before you need it.

1 package of 8 sausages (I usually get cheese and parsley, not the thin ones)

1 package of shredded mozzarella cheese

1 Large Ricotta Cheese

1 Egg

1 Large Yellow Onion

Fresh Parsley finely chopped

Salt/Pepper to taste


DIRECTIONS:
Preheat oven to 350 degrees

First chop the onion and saute in a pan with some Extra Virgin Olive Oil until translucent. Next, take the skin off of the sausage and put in pan with onion. You may need to break the sausage apart with a spoon. After the sausage is cooked (not pink). turn off heat and let cool.

While the sausage is cooling, lightly flour a flat surface and place one pizza dough on top. Take a rolling pin and lightly roll out the dough until it is about 1/4 thick. Try to keep it in an oval shape. Do not be afraid to use flour to keep it from sticking to the surface or rolling pin.

After sausage is cooled and you have rolled out the first dough, pour sausage in large bowl. Add 1/2 to 3/4 of the ricotta cheese, the entire package of mozzarella cheese, egg, parsley and salt and pepper. Stir gently.

Place 1/3 of the mixer in the center of the rolled out dough. Spread mixture out on the dough but not all the way to the edges. Starting from the bottom portion of the dough, roll it up to cover the mixture. Next fold in the sides to create a nice package. Then, roll the dough until you have created a log. Pick up log and place on ungreased cookie sheet.

Repeat steps with other two doughs. Brush each bread with an egg wash (one egg beaten with a bit of milk. Make sure to cover entire bread.

Bake 30-35 minutes or until golden brown.


MISC. INFO: TASTES AMAZING and worth the work. Do not be upset if the bread busts at the seams. That means you rolled the dough too thin but it still tastes great. I have been making this bread for years and it still happens.

My FH and his family go nuts for this bread. I hope you guys like it and I have to say that I make this memory and I tried to put it in words, I hope it makes sense. If you have any questions, let me know. Sorry this is long

Re: Dare I say ***Official*** Recipe Thread

these all sound soooo yummy i am getting hungry..

Re: Dare I say ***Official*** Recipe Thread

RECIPE NAME: Oven-Roasted Fries

INGREDIENTS:
4 Teaspoons olive oil
4 medium baking potatoes (1 1/2 lbs) scrubbed
1/2 Teaspoon Salt
1/8-1/4 teaspoon freshly ground pepper
1/2 Cup grated Parmesan cheese (1oz)

DIRECTIONS:
1: line a 15x10x1-inch baking pan with heavy-duty foil, brush with 2 teaspoons of oil, set aside
2: cut the potatoes lengthwise into 1/2 inch wedges. transfer to a large bowl. Add remaining 2 tsp of oil; toss to coat. sprinkle potato wedges with salt and pepper, tossing to coat. arrange wedges in a single layer in prepared baking pan.
3: bake in a 450 degree oven for 12 min. carefully turn potato wedges: sprinkle with cheese. Bake for 10-12 minutes or more until potatoes are tender and golden. serve immediately


MISC. INFO: makes 6 side dish servings,
Calories: 105 -- Fat:4g total fat -- carbs: 14 -- fiber: 1g--sodium 262 mg -- protien: 3g

Re: Dare I say ***Official*** Recipe Thread

Melissa thanks for making this thread....I am definitely culinary challenged. And go figure my younger sister is going to shcool to become a chef!!!!!!!

She doesnt want to teach me though

Re: Dare I say ***Official*** Recipe Thread

My favorite recipe! Love it! Very easy!!!!!!

RECIPE NAME: Chicken with Mustard Mascarpone Marsala Sauce


INGREDIENTS: 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish


DIRECTIONS:
Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine **** I use linguine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.




MISC. INFO: Very Yummy

Re: Dare I say ***Official*** Recipe Thread

RECIPE NAME: Catie's Chicken Criossant Wraps


INGREDIENTS:
Pillsbury Dough Boy Criossant Rolls (well doest have to be Pillsbury haha but definitely criossant rolls)
- 1 pack of rolls can make about 8 wraps but they are small so buy several packs of rolls

-chicken (grilled) and can be that precut grilled chicken pieces
-onions
-peppers (green or red)
-shredded cheddar cheese (those bags in the cheese section)
-bacon

*remember if you do not like all of the ingredients you do not have to use it all*

DIRECTIONS:

1. Grill the chicken
2. Cook the bacon
3. Cut the chicken into tiny pieces
4. Cut the bacon (or just use your hands to break it apart) into tiny pieces
5. Cut the peppers into tiny pieces
6. Cut the onions into small pieces
Preheat oven to about 425 degrees
7. Take a cookie sheet or tray and place the criossant rolls on the sheet one next to the other
8. Make sure the smaller end of the criossant roll is hanging off the edge of the tray (so the wider part of the roll is actually on the tray- sort of looks like a long triangle)
9. Place your ingredients on the wider part of the criossant roll
(I usally use peppers, chicken, bacon and cheese)
(Dont forget to sprinkle the cheese on the top of the ingredients)
10. Take the end of the criossant roll- the part hanging off the tray and fold it up over the ingredients and tuck it under the actual roll (so it looks like a hot pocket kind of)

11. Cook for about 10-12 minutes (maybe a little bit longer) or until criossant roll is golden brown


MISC. INFO:
THEY ARE REALLY GOOD...and Small so you can eat alot of them!!!

Re: Dare I say ***Official*** Recipe Thread

sorry to crash but... great thread!!! Im a putting this in my notebook... I have yet to learn how to cook...

Re: Dare I say ***Official*** Recipe Thread

This is such a great thread, I have a ton of recipes but this is mine (and FH's) favorite

RECIPE NAME:
Carbonara

INGREDIENTS:
-Salt & freshly ground black pepper to taste
-1 pound pasta, such as spaghetti or rigatoni
-1/4 cup extra virgin olive oil (enough to coat bottom of pan)
-1/4 pound pancetta (italian bacon), chopped
-1 tsp red pepper flakes
-5 to 6 cloves garlic, chopped
-1/2 cup dry white wine
-2 large egg yolks
-Freshly grated romano cheese
-handful of flat-leaf parsley, for garnish

DIRECTIONS:
-Put a large saucepot of water on to boil. Add a liberal amount of salt & the pasta. Cook to al dente (about 8 minutes)
-Meanwhile, heat a large skillet over medium heat. Add the olive oil & pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.
-In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta
-Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg
-Remove pan from heat and add a big handful of cheese, lots of pepper and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley & extra grated romano.


MISC. INFO: Instead of using red pepper flakes I like to use potlatch, it is a seasoning you can find at williams-sonoma. The red pepper flakes were way too spicy for our taste

Re: Dare I say ***Official*** Recipe Thread

great thread! im excited lol
i will think of something tomorrow to add...i am exhausted..goodnight ladies!

Re: Dare I say ***Official*** Recipe Thread

bump

Re: Dare I say ***Official*** Recipe Thread

This is a really good one too:

RECIPE NAME:
Artichoke & Sun-dried Tomato Chicken

INGREDIENTS:
-4 skinless, boneless chicken breast halves
-salt & pepper to taste
-1 (14.5 ounce) can diced tomatoes with green peppers and onions
-2 teaspoons olive oil
-1/4 cup sun dried tomato pesto
-1 (14 ounce) can artichoke hearts in water, drained and quartered

DIRECTIONS:
-Season both sides of chicken breasts with salt & pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside

-Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto & artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer 5 to 10 minutes, or until chicken is cooked through.


MISC. INFO: Everytime I make this I cannot find the sun dried tomato pesto, instead I just use the powder pesto mix (usually in the pasta aisle), follow the directions for that and then just pour it over the chicken & tomatoes. Also, I like to switch up the flavor of the diced tomatos

Re: Dare I say ***Official*** Recipe Thread

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Posted by angl2001

here is my favorite...i had it posted on the recepie boards but here it is for those of you who dont look at that lol!!!

Spinach Artichoke dip (it is so yummy every time someone has a party they make me bring it!!!)

1 (14 oz) can artichoke hearts, drained, and roughly chopped
1 (10 oz) box frozen chopped spinach, thawed
10 ounces prepared Alfredo sauce
1 cup shredded parmesan-Romano cheese blend
1/2 cup shredded mozzarella cheese
4 ounces (1/2 pkg) cream cheese, softened
1 teaspoon minced garlic

Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish.

Bake in an oven preheated to 350 degrees for 30 minutes or until cheeses are bubbling and melted.

Serve with Chips or breads

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A girl after my own heart....I can eat pounds and pounds of this at a time!!!

Re: Dare I say ***Official*** Recipe Thread

RECIPE NAME: No-Peek Beef (for the Crock-Pot)


INGREDIENTS:
1lb. Beef tips (Stew meat)
1 packet of dry Onion Soup mix
1 can (8oz) of mushrooms in liquid
1 can of Cream of Mushroom Soup
1 package of Egg Noodles


DIRECTIONS:Cut the beef tips into bite size peices. Mix in all of the ingredients into the Crock-Pot accept for the Egg Noodles. Set timer on low for 8 hours. When ready, serve over Egg Noodle.

Delicious winter meal... even better left over!!!