OFFICIAL NW' Receipe THREAD!!!!

I am making it official ladies!!!
Post what you want.. lets give them all a try!

WOOT WOOT!!!

i love it!!!!!!!!!!!!

Here is a thread with some QUICHE receipes.

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Posted by Kimbalina

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Posted by TommysWife08

WOOT WOOT!!!

i love it!!!!!!!!!!!!

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Well post one then!!!

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HAHA i dont have many... but let me see what i have on this computer................

Love it, Kim!!

Honey Teriyaki Chicken

SO easy and quick! It's my fall-back dinner when I have nothing else planned and need something fast!!! Deeeelish!

1lb thin chicken cutlets
2 tbsp sesame oil
1/2 tspn garlic salt
1/4 cup of honey
1/4 cup of teriyaki sauce
sesame seeds (optional)

Put the chicken cutlets in a Ziploc bag with the sesame oil and garlic salt. Toss to coat. Grill on BBQ or griddle. As chicken is cooking, mix the honey and teriyaki sauce together. As each cutlet comes off the grill, baste it with the mixture (and sprinkle sesame seeds if you're using them). That's all! SO easy and yummy!!!

ETA: YAY for being the first NW to post

GLAZED CORNISH HEN WITH ORANGE AND
WILD RICE STUFFING

4 cornish hens
1 (6 oz.) pkg. long grain and wild rice mix
1 tsp. orange rind, grated
1 1/3 c. fresh orange juice
1 c. converted rice, uncooked
butter
1/3 c. honey
1 tbsp. brown sugar
1/3 tsp. salt

Thaw hens completely, if frozen.
FOR STUFFING: Cook rice mix according to package directions, adding rind and 1 cup orange juice. In separate pan, cook converted rice according to package directions. Toss rices together (recipe makes 4 1/2 cups stuffing).

RINSE: Hens, pat dry; loosely stuff each body cavity with 1/2 cup stuffing; close with skewers or sew. Tie legs together with string; fold wing tips under backs. Rub with butter. Place breast side up; on rack in roasting pan. Roast at 325 degrees for 1 1/2 hours or until done.

MEANWHILE: Combine honey, remaining 1/3 cup orange juice, 2 tablespoons butter, brown sugar and salt; boil hard for 1 minute. During last 25 minutes of roasting, baste every 10 minutes with glaze. Heat remaining stuffing to pass separately. Garnish hens with parsley and orange wedges.

NOTE: This stuffing also very good when baking duckling. When baking duckling, bake covered for a portion of baking time, duckling will be more tender and well done at the bone.

I love this...

I always liked this you can also add sundried tomatoes...Oh and I added my favorite drink recipe for the summer as well :)

Feta Cheese and Bacon Stuffed Breasts

INGREDIENTS

8 tablespoons olive oil
2 teaspoons lemon juice
4 cloves crushed garlic
1 tablespoon dried oregano
salt and pepper to taste
4 skinless, boneless chicken breasts
4 slices feta cheese
4 slices bacon, fried and drained

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together.

Place chicken in a 9x13 inch baking dish and pour oil mixture over chicken.

Stuff each chicken breast with 1 slice feta cheese and 1 slice bacon. Secure open sides with toothpicks.

Bake uncovered at 350 degrees F (175 degrees C) for 30 to 35 minutes.

White Peach Sangria

1 (750 milliliter) bottle dry white wine
3/4 cup peach flavored vodka
6 tablespoons frozen lemonade concentrate, thawed
1/4 cup white sugar
1 pound white peaches, pitted and sliced
3/4 cup seedless red grapes, halved
3/4 cup seedless green grapes, halved

DIRECTIONS

In a large pitcher, combine dry white wine, peach vodka, lemonade concentrate and sugar. Stir until sugar is dissolved. Add sliced peaches, red and green grapes.

Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.

Taco Salad

1 head of lettuce
1 package of cherry tomatoes
1 package of shredded taco cheese
1 bag of doritos
1 small bottle of French dressing
1 small bottle of Catalina dressing
1lb ground beef

-Brown the beef, drain the fat, set aside
-Cut up tomatoes and lettuce
-Crunch up doritos into small pieces

-Combine everything and stir it up (lettuce, tomatoes, cheese, doritos, beef) EXCEPT the dressings

-Add dressings shortly before you serve it so it doesn't get too soggy

This is soooo delish!!!

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Posted by emomma17


Feta Cheese and Bacon Stuffed Breasts

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I'm going to be a pervert and just point out that it just says 'breasts' lol I love it!

THE best carrot cake you will ever have. Please make this just once , even if you don't like carrot cake lol It's so amazing.

Carrot-Coconut Cupcakes wiht Cream Cheese Frosting

Cupcakes:
1 cup sugar
1/2 cup vegetable oil
2 large eggs
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 8oz cans crushed pineapple in juice, drained
1 cup grated peeled carrots
3/4 cup (lightly packed) sweetened flaked coconut
1/4 cup chopped pecans

Frosting:
1 1/2 ounces imported white chocolate, chopped about 1/4 cup
1 8oz package cream cheese (room temperature)
1/4 cup (1/2 stick) Unsalted Butter (room temperature)
1 teaspoon grated lemon peel
1 cup powdered sugar

Preparation:

Preheat oven to 350F. Line 12-cup muffin tin with muffin papers. Whisk sugar, oil, and eggs in large bowl to blend. Whisk flour, baking soda, cinnamon, salt, and nutmeg in medium bowl to blend. Stir pineapple, carrots, coconut, and pecans in another medium bowl to blend. Stir flour mixture into egg mixture until just blended. Fold in carrot mixture. Spoon batter into prepared muffin cups, dividing equally.Bake cupcakes until tops are golden brown and tester inserted into centers comes out clean, about 20 minutes. Remove cupcakes from pan and cool completely on rack.

For Frosting:
Melt white chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Using on/off turns, blend cream cheese, butter, lemon peel, and melted white chocolate in processor until smooth. Add powdered sugar, process until smooth. Spread frosting on cupcakes. (can be made 1 day ahead. Cover and refrigerate.)

Amazing Empanadas, The filling was so F-ing good.

Beef Wonton Empanadas
adapted from Epicurious.com
1/2 medium onion finely chopped
1 Tablespoon olive oil
1 garlic clove, finely chopped
1/2 teaspoon cumin
1/2 teaspoon oregano
3/4 pound ground beef chuck
2 Tablespoons raisins
1 1/2 Tablespoon chopped pimiento-stuffed olives
1 (14-ounce) can whole tomato in juice, drained, reserving 2 tablespoons of juice, and chopped
1 package frozen empanada pastry disks, thawed, or 1 package wonton wrappers
4 cups vegetable oil
1 egg, for an egg wash
Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.
Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes. Spread on a plate to cool.
Preheat oven to 200°F with rack in middle.
In a small bowl, beat an egg for a egg wash.
Unwrap wonton wrappers and 6-12 square pastry pieces out at a time. Spoon 1 teaspoon of cooled meet filling into the center of each wonton wrapper. Using a pastry brush, brush two joining sides of the wonton wrapper. Gently fold the dry ends of the wrapper onto the moistened ends. Press with a fork to seal.
If using thawed empanada dough, lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place), then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk and top with 2 slices of egg. Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. Make more empanadas in same manner.
Heat 3/4 inch vegetable oil in a deep 12-inch skillet over medium heat until it registers 360°F on thermometer. Fry empanadas, 2 or 3 at a time, turning once, until crisp and golden, 2 minutes for wontons and 4 to 6 minutes for empanada pastry.
Transfer to a shallow baking pan and keep warm in oven. Return oil to 360°F between batches.
Cooks’ note: Empanadas can be brushed with oil and baked on an oiled baking sheet in a 425°F oven until golden, about 10 minutes. (They will not be as crisp as fried empanadas.)

I love my Guacamole Recipe:

Guacamole For an Army
16 (yes 16) ripe avocados (I used 4-6)
1 small yellow onion, diced fine, very fine
2 tomatoes on the vine, seeded and diced fine, very fine
small handful of cilantro, chopped
juice of 1 lime, maybe 1 ½ limes
salt and pepper to taste.
Peel and pit the avocados and throw them in a large bowl. Add the diced onion, tomato and cilantro. Stir and mash. Add the lime, salt and pepper. Stir. Taste and add more seasoning, lime and cilantro as needed.

Shrimp Ceviche Recipe



If you find the ceviche a little too acidic, drain out some of the juices after the marinating, add a little more avocado (or some olive oil) and/or a little more salt.

Ingredients
1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks
Method


1 In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.

2 Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.

3 Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.

4 Right before serving, add the cilantro, cucumber, and avocado.

Serves 4-6.

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Posted by Future_Farrell

THE best carrot cake you will ever have. Please make this just once , even if you don't like carrot cake lol It's so amazing.

Carrot-Coconut Cupcakes wiht Cream Cheese Frosting

Cupcakes:
1 cup sugar
1/2 cup vegetable oil
2 large eggs
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 8oz cans crushed pineapple in juice, drained
1 cup grated peeled carrots
3/4 cup (lightly packed) sweetened flaked coconut
1/4 cup chopped pecans

Frosting:
1 1/2 ounces imported white chocolate, chopped about 1/4 cup
1 8oz package cream cheese (room temperature)
1/4 cup (1/2 stick) Unsalted Butter (room temperature)
1 teaspoon grated lemon peel
1 cup powdered sugar

Preparation:

Preheat oven to 350F. Line 12-cup muffin tin with muffin papers. Whisk sugar, oil, and eggs in large bowl to blend. Whisk flour, baking soda, cinnamon, salt, and nutmeg in medium bowl to blend. Stir pineapple, carrots, coconut, and pecans in another medium bowl to blend. Stir flour mixture into egg mixture until just blended. Fold in carrot mixture. Spoon batter into prepared muffin cups, dividing equally.Bake cupcakes until tops are golden brown and tester inserted into centers comes out clean, about 20 minutes. Remove cupcakes from pan and cool completely on rack.

For Frosting:
Melt white chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Using on/off turns, blend cream cheese, butter, lemon peel, and melted white chocolate in processor until smooth. Add powdered sugar, process until smooth. Spread frosting on cupcakes. (can be made 1 day ahead. Cover and refrigerate.)

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Def. making these...

Pork chops and Beer

6 pork chops
2 tablespoons steak seasoning
1 (12 fluid ounce) can or bottle beer
1 (18 ounce) bottle barbeque sauce
2 onions, sliced

Sprinkle pork chops with steak seasoning. Brown both sides in skillet. After the pork chops have been browned, remove them from the pan.
Pour into skillet one can of beer. Stir around the beer until all the particles on the sides have been incorporated. Pour in barbecue sauce and place the pork chops back into the pan. Add onions and cover. Simmer on low for 1 to 2 hours.

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Posted by FinallyEngaged

Pork chops and Beer

6 pork chops
2 tablespoons steak seasoning
1 (12 fluid ounce) can or bottle beer
1 (18 ounce) bottle barbeque sauce
2 onions, sliced

Sprinkle pork chops with steak seasoning. Brown both sides in skillet. After the pork chops have been browned, remove them from the pan.
Pour into skillet one can of beer. Stir around the beer until all the particles on the sides have been incorporated. Pour in barbecue sauce and place the pork chops back into the pan. Add onions and cover. Simmer on low for 1 to 2 hours.

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I am assuming it has to be a dark beer? Can you use a corona? lol I don't drink beer, and we have TONS left over from the super bowl , and it's mostly coronas.

Cheesy Chicken Florentine

6 think chicken breast
1 package on frozen spinach
1 medium onion (sliced)
3 gloves of crushed garlic
1/2 cup of ricotta cheese
Feta cheese (optional)
Tomatoe Sauce(fresh, jarred whatever you have)
Mozzarella Cheese (shredded)

Pre-heat oven to: 350 deg.


1 Defrost Spinach in microwave for about 6 minutes
let it cool and squeeze out water with your hands (if you dont do this step it will come out very watery)

2. In a pan saute the onion and garlic with a little oil until its a little caramelized. Add the Spinach and cook for a few minutes. Add some salt and pepper.

3. In a bowl mix the ricotta cheese, feta cheese (optional) and the spinach onion mix together until they are well incorporated.

4. take one breast and get a generous spoonful of the mixture and place in the middle of the breast, then flap over the ends. Place in a greased Pyrex.

5. poor some tomato sauce over the chicken and sprinkle some mozzarella cheese over it.

6. Cover it with aluminum for 20 minutes, remove aluminum and cook for another 15 minutes until the cheese is golden brown.

Serve with pasta, roasted potatoes, salad etc...

Enjoy

This is a family recipe and sooo good so I thought I should share - this is on another thread so sorry for double post.


CHICKEN FRANCHAISE WITH ARTICHOKE HEARTS

2 packages of thin boneless chicken cutlets (or pound thin if you cant find cutlets)
flour
few dashes of parmesan
eggs
salt, pepper
olive oil
1 package of fresh mushrooms
1-2 cans of canned artichoke hearts (not marinated)
1 jar of capers (in olive section of supermarket)
1 jar of sundried tomatoes
1 sliced lemon (slice into rounds)
1 can of chicken broth
1/2 cup of white wine
1 stick of butter
juice of a lemon

Heat olive oil and 1/2 stick butter in large pan or electric skillet. Whisk egg, salt, pepper, dash of parmesan and a few tbs of lemon juice. Flour chicken, dip in egg mixture and fry on both sides until golden. Drain on paper towels and then put in pyrex and place in oven on warm.

Now wipe plan clean and put fresh oil and 1/2 stick butter (this is what I do) or leave oil that was in there. Add in remaining ingredients: and feel free to eliminate any of these veggies if you dont like them: mushrooms, artichoke hearts, capers, sundried tomatoes, lemon rounds, remaining fresh lemon juice, chicken broth, white wine, additional salt and pepper and simmer for 15-20 min until the mushrooms are soft. Pour this mixture over chicken in pyrex and serve. It would probably be good over rice but we usually have it plain or with a side of brocolli rabe. ENJOY!

This will serve 4 people...or you will have enought for alot of leftovers and it tastes great the next day!

VOODOO CHICKEN

2 lbs skinless bonless chicken (cut into cubes)
Salt and pepper
2 tbs vegetable oil
1-2 onions, chopped (I prefer 1 onion only)
2 red bell peppers, cut into strips
2 cloves of garlic, minced
1 can of chicken broth (14 ounce)
3/4 cup of peanut butter
1 tsp of crushed red pepper
1 package of frozen peas

Serve over rice or noodles

Season the chicken with salt and pepper and saute in vegetable oil for 3 min or until chicken is opague. Remove chicken to a plate.

Add the onions, bell peppers and garlic and alittle more oil - saute 3 minutes or until onions are tender. Add broth and peanut butter, stir in red pepper...simmer for 10 minutes, stirring occasionally.

Stir in chicken and peas and cook another 5-10 minutes until sauce is thickened and dish is heated through. Serve over rice or asian noodles!

ENJOY!

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Posted by Jenn04

This is a family recipe and sooo good so I thought I should share - this is on another thread so sorry for double post.


CHICKEN FRANCHAISE WITH ARTICHOKE HEARTS

2 packages of thin boneless chicken cutlets (or pound thin if you cant find cutlets)
flour
few dashes of parmesan
eggs
salt, pepper
olive oil
1 package of fresh mushrooms
1-2 cans of canned artichoke hearts (not marinated)
1 jar of capers (in olive section of supermarket)
1 jar of sundried tomatoes
1 sliced lemon (slice into rounds)
1 can of chicken broth
1/2 cup of white wine
1 stick of butter
juice of a lemon

Heat olive oil and 1/2 stick butter in large pan or electric skillet. Whisk egg, salt, pepper, dash of parmesan and a few tbs of lemon juice. Flour chicken, dip in egg mixture and fry on both sides until golden. Drain on paper towels and then put in pyrex and place in oven on warm.

Now wipe plan clean and put fresh oil and 1/2 stick butter (this is what I do) or leave oil that was in there. Add in remaining ingredients: and feel free to eliminate any of these veggies if you dont like them: mushrooms, artichoke hearts, capers, sundried tomatoes, lemon rounds, remaining fresh lemon juice, chicken broth, white wine, additional salt and pepper and simmer for 15-20 min until the mushrooms are soft. Pour this mixture over chicken in pyrex and serve. It would probably be good over rice but we usually have it plain or with a side of brocolli rabe. ENJOY!

This will serve 4 people...or you will have enought for alot of leftovers and it tastes great the next day!

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I have always wanted to make chicken Franchiase , and this looks so easy. :) and yummy!