ALL DONE!!! (re-cookbook)

im willing to take any last minute recipes anyone wants to add.... we really need more main dishes we have lots of desserts/side dishes/ and apps......but ill accept them too

I will only accept recipes until 2pm-- thanks

p.s. if you are not coming the shower you will still be able to purchase the cookbook :)


xo
ME

AMAZINGGGGGG CHICKEN ROLLATINI

Ingredients
4 skinless, boneless chicken breast halves
1/2 cup shredded Parmesan cheese
1 clove garlic, finely chopped
4 teaspoons butter
4 ounces thinly sliced prosciutto
10 ounces sliced whole milk mozzarella cheese
1/3 cup white wine ( I USUALLY USE MORE...AND DRINK A LITTLE ON THE WAY )
1/4 cup olive oil
1 pinch black pepper


Directions
1.Preheat oven to 325 degrees F

2.Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.

3.In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.

4.Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.

THE MOST DELICIOUS AND SIMPLE PUMPKIN PASTA EVERRRR


Ingredients:

1 pound penne pasta
2 tablespoons butter
1 onion, chopped
Salt and pepper
One 15-ounce can pure pumpkin puree
1 cup heavy cream
1/2 cup grated parmesan cheese, plus more for topping
1/4 cup chopped flat-leaf parsley

Directions:

1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup pasta cooking water.

2. In the same pot, melt the butter over medium-low heat. Add the onion and season with salt and pepper; cook, stirring, until softened, about 6 minutes. Stir in the pumpkin and heavy cream and bring to a boil. Return the pasta to the pot along with the reserved pasta cooking water and toss. Stir in the parmesan; season with salt and pepper.

3. Top the pasta with the parsley and more parmesan.

---

Posted by futurestevens

THE MOST DELICIOUS AND SIMPLE PUMPKIN PASTA EVERRRR


Ingredients:

1 pound penne pasta
2 tablespoons butter
1 onion, chopped
Salt and pepper
One 15-ounce can pure pumpkin puree
1 cup heavy cream
1/2 cup grated parmesan cheese, plus more for topping
1/4 cup chopped flat-leaf parsley

Directions:

1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup pasta cooking water.

2. In the same pot, melt the butter over medium-low heat. Add the onion and season with salt and pepper; cook, stirring, until softened, about 6 minutes. Stir in the pumpkin and heavy cream and bring to a boil. Return the pasta to the pot along with the reserved pasta cooking water and toss. Stir in the parmesan; season with salt and pepper.

3. Top the pasta with the parsley and more parmesan.

---

ummmm can you serve this at the next g2g?? i am a sucker for pumpkin anything lol

Okay, since you asked for entrees, this is a good hearty one. Perfect for a crowd and even though it sounds like a lot of work, it's pretty easy since you mostly let the goodness simmer. It's emeril lagasse's recipe but I like to use beer instead of white wine. Serve with yellow rice or stuff it in tacos!

PUT YOUR ROPA VIEJA IN THE HAMPER!

Ingredients
2 tablespoons olive oil
Salt
2 broken bay leaves
Crushed red pepper flakes, to taste
1 jalapeno, halved
2 large onions, quartered, plus 1 large onion, sliced, divided
2 carrots, coarsely chopped
4 sprigs fresh parsley
4 garlic cloves, mashed
2 1/2 to 3 pounds beef brisket, in 1 piece
Freshly ground black pepper
1 tablespoon minced garlic
1/2 teaspoon dried oregano
1/4 cup olive oil
1 bay leaf
8 ounces tomato sauce
1 1/2 cups reserved beef broth
1/2 cup beer
1 tablespoon white wine vinegar
1 roasted green bell pepper, peeled and seeded, cut into thin strips
Freshly squeezed lime juice, for garnish, optional
Freshly chopped cilantro leaves, for garnish, optional

Directions
Add the olive oil to a large, heavy pot and heat over medium-high heat. Add 2 teaspoons salt, broken bay leaves, crushed red pepper flakes and halved jalapeno and stir. Add the quartered onions, chopped carrot, parsley, and mashed garlic cloves and stir again. Place the brisket in the pot, season with salt and pepper and add enough water to cover by 2-inches. Bring to a boil, reduce the heat so that the liquid just simmers, and cook the brisket until the meat is tender enough to shred, 2 to 3 hours. Remove the meat from the cooking liquid and set aside until cool enough to handle. Strain the cooking broth through a fine-mesh sieve and discard solids. Reserve 1 1/2 cups of the broth for the ropa vieja and use the remaining broth for another purpose.


When the meat has cooled, shred it into 3 to 4-inch strands. Set aside.


Combine the minced garlic, oregano, 1/2 teaspoon of salt, and 1/2 teaspoon pepper in a mortar and pestle and work into a smooth paste. Set aside.


In a large skillet, heat the olive oil and add the sliced onion. Saute until translucent, about 4 minutes. Add the garlic paste and bay leaf and cook, stirring, for 1 minute. Add the tomato sauce, reserved beef broth, wine, and vinegar and simmer for 5 minutes. Add the shredded beef and roasted green pepper strips, stir to combine, and cook, covered, for 30 to 40 minutes, or until the meat is fork tender and falling apart, coated with a thick sauce, and the flavors have come together. If the sauce gets too thick, add a bit more of the reserved beef broth. Taste and adjust the seasoning, if necessary. Remove the bay leaf and serve, garnished with the pimiento slices, lime juice and cilantro, if desired.

---

Posted by leighlo1226

ummmm can you serve this at the next g2g?? i am a sucker for pumpkin anything lol

---

sure, i'll bring it to applebees- that shouldn't be an issue, right?

it is seriously one of my favorite pasta dishes and it takes like 10 minutes to make. you need to try it!!

---

Posted by futurestevens

---

Posted by leighlo1226

ummmm can you serve this at the next g2g?? i am a sucker for pumpkin anything lol

---

sure, i'll bring it to applebees- that shouldn't be an issue, right?

it is seriously one of my favorite pasta dishes and it takes like 10 minutes to make. you need to try it!!

---

it sounds realllly good! perfect for the season right now

My whole Family LOVES this one...


Baked Chicken Breasts

Ingredients:
8 chicken breast halves, skinned
8 slices Swiss cheese
1 can cream of chicken soup
1/3 cup white wine
1 cup Pepperidge herb stuffing mix
4 teaspoons melted butter or margarine

Directions:


Put chicken in very lightly greased baking dish. Top with cheese.


Combine soup and wine. Spoon over chicken.


Sprinkle with stuffing. Drizzle melted butter over chicken.


Bake at 350 degrees 45 to 50 minutes. Serves 6 to 8.

Stuffed Chicken Breasts with Spinach and Cheese

2 large egg white(s), lightly beaten
2 tsp water, cold
1/4 cup(s) dried bread crumbs
20 oz uncooked boneless, skinless chicken breast, 4 (5-ounce)
10 oz chopped frozen spinach, thawed and squeezed dry
2 oz low-fat Swiss cheese, 2 (1-ounce) slices
2 oz pepperoni, turkey variety, thinly sliced, ready-to-eat (about 16 slices)

Instructions
Preheat the oven to 425°F. Spray a nonstick baking sheet with nonstick spray.


Whisk together the egg whites with the water in a small bowl. Place the bread crumbs in another small bowl.


Lightly pound the chicken between 2 sheets of wax paper with a mallet or rolling pin to 1/4-inch thickness. Top each chicken breast with one-quarter of the spinach, 1 half slice of cheese, and 4 slices of pepperoni. Roll up each chicken breast from a short side.


Dip the chicken, one piece at a time, into the egg white mixture, then into the bread crumbs. Place the chicken, seam-side down, on the baking sheet.


Spray the tops of the chicken lightly with nonstick spray. Bake until the chicken is cooked through and the crust is golden, about 25 minutes. Cut each roll into 4 or 5 slices. Yields 1 chicken roll per serving.

Shrimp Grecian

3 green peppers
3 red peppers
2 pounds of tailess clean shrimp
1 pound of fetta cheese
5 tomatoes
Olive oil
2 teaspoon of garlic
Onion powder
garlic powder
salt and pepper


Dice up the peppers and tomatoes.Coat the bottom of a large Sauté pan with olive oil and Sauté the peppers with the garlic until pepper are crisp.Remove the peppers from the pan. Recoat bottom of pan with olive oil add the shrimp to the pan until shrimp are cooked, then add the tomatoes let it cook for about 10 minuts then add the feta cheese and add the cooked peppers and mix it all up. Add salt, pepper, onion powder and garlic powder to taste(your Likings).

Eat over white rice =)

FH's Favorite!!!!

Creamy Chicken Marsala

2-2 1/2 lbs. Skinless Boneless Chicken Breasts
Salt and pepper to taste
Bread Crumbs
2 eggs
1 c. milk
1/2 stick butter
Minced garlic
1/2 c. oil
2 packets Lipton mushroom onion soup
1 c. Marsala wine
1/2-3/4 lb. fresh mushrooms, sliced
2 cans condensed mushroom soup

In a bowl mix together milk and eggs.
On a plate combine soup mix and bread crumbs.
Add oil to frying pan and heat over medium flame.

Dip chicken into milk and egg mixture, then coat in bread crumbs. Fry in oil until cooked through.

In a saute pan, butter and garlic until butter is melted. Then add mushrooms, condensed soup, and wine. Saute until mushrooms are done.

Pour the sauce over the chicken and serve.

Fettuccini Alfredo

Ingredients
8 ounces dry fettuccine pasta 4 1/2 tablespoons butter 2 1/2 tablespoons all-purpose flour 2 cups milk 1 teaspoon minced garlic 5 drops hot pepper sauce 1/2 cup grated Parmesan cheese
Directions
Cook pasta in a large pot of boiling salted water.
Meanwhile, melt butter or margarine in a saucepan. Stir in flour. Whisk in milk, garlic, and hot sauce; stir until thickened. Stir in cheese.
Drain pasta. Serve sauce over noodles.

Chicken Francaise


Ingredients

1 egg, beaten
2 tablespoons water
1 lemon, juiced
1 cup all-purpose flour
salt - to taste
pepper to taste
6 skinless, boneless chicken breast halves
2 tablespoons butter or olive oil
1 (14.5 ounce) can chicken broth
1 lemon sliced
half cup dry white wine


Directions

1. In a shallow dish or bowl, mix together the egg and water to create an egg wash.

In another shallow dish or bowl mix together the flour, salt and pepper. Dip chicken breasts in egg mixture, then flour mixture.

2. Heat butter or olive oil in a large skillet over medium heat. Add chicken breasts and cook until golden on each side. Remove chicken.

3. Reduce heat to low, place sliced lemons in skillet until you can smell the lemon, add broth, wine and lemon juice and and cook on low until it cooks down a bit.

4. Add chicken back to skillet and simmer for about 8 mins.

serve

---

Posted by leighlo1226

---

Posted by futurestevens

THE MOST DELICIOUS AND SIMPLE PUMPKIN PASTA EVERRRR


Ingredients:

1 pound penne pasta
2 tablespoons butter
1 onion, chopped
Salt and pepper
One 15-ounce can pure pumpkin puree
1 cup heavy cream
1/2 cup grated parmesan cheese, plus more for topping
1/4 cup chopped flat-leaf parsley

Directions:

1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup pasta cooking water.

2. In the same pot, melt the butter over medium-low heat. Add the onion and season with salt and pepper; cook, stirring, until softened, about 6 minutes. Stir in the pumpkin and heavy cream and bring to a boil. Return the pasta to the pot along with the reserved pasta cooking water and toss. Stir in the parmesan; season with salt and pepper.

3. Top the pasta with the parsley and more parmesan.

---

ummmm can you serve this at the next g2g?? i am a sucker for pumpkin anything lol

---

Oh my goodness that sounds amazing!

---

Posted by squeeky126

---

Posted by leighlo1226

---

Posted by futurestevens

THE MOST DELICIOUS AND SIMPLE PUMPKIN PASTA EVERRRR


Ingredients:

1 pound penne pasta
2 tablespoons butter
1 onion, chopped
Salt and pepper
One 15-ounce can pure pumpkin puree
1 cup heavy cream
1/2 cup grated parmesan cheese, plus more for topping
1/4 cup chopped flat-leaf parsley

Directions:

1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup pasta cooking water.

2. In the same pot, melt the butter over medium-low heat. Add the onion and season with salt and pepper; cook, stirring, until softened, about 6 minutes. Stir in the pumpkin and heavy cream and bring to a boil. Return the pasta to the pot along with the reserved pasta cooking water and toss. Stir in the parmesan; season with salt and pepper.

3. Top the pasta with the parsley and more parmesan.

---

ummmm can you serve this at the next g2g?? i am a sucker for pumpkin anything lol

---

Oh my goodness that sounds amazing!

---

agreed! yum!