Recipe Thread

Since there have been so many great recipies on the board recently and we don't have a dedicated recipe board I'm running with Shamma's idea and starting a recipe thread, so post them all here!! Maybe change the subject when you do to the title of the recipe for easy searching?!??

Post away all of you closet chefs!!

Ingredients

1 teaspoon onion, finely chopped
3 tablespoons brown sugar
4 tablespoons soy sauce
4 tablespoons red wine vinegar
2 teaspoons chopped fresh thyme
1 teaspoon sesame oil
3 cloves garlic, chopped
1/2 teaspoon ground allspice
1 habanero pepper, sliced
4 skinless, boneless chicken breast halves - cut into 1 inch strips


Directions

1 Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour.

2 Preheat your oven's broiler.

3 Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving.

Also good grilled! Can substitute Olive oil for sesame oil, or forego altogether. If using a george foreman grill cook 5 minutes per side and check

2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon curry powder
2 pounds carrots, chopped
4 cups vegetable broth
2 cups water, or as needed


Directions
1 Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.

2 Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.

Ingredients
1/3 pound watercress
4 portabello mushroom caps (about 5 in. wide)
1 tablespoon olive oil
4 teaspoons Worcestershire sauce
Salt and pepper
1/2 cup chopped shallots
3 tablespoons balsamic vinegar
3/4 teaspoon dried tarragon
1/2 teaspoon cornstarch
1 cup evaporated low-fat milk
2 tablespoons Dijon mustard


Directions

1 Rinse and drain watercress; pluck off tender sprigs (you should have 11/2 to 2 cups). Chop enough of the remaining watercress (including stems) to make 1/4 cup

2 Trim off and discard any mushroom stems to make ends flush with interior of caps; rinse caps and pat dry. In a small bowl, mix olive oil and 1 tablespoon Worcestershire. Rub mixture evenly over smooth sides of mushroom caps. Sprinkle both sides lightly with salt and pepper. Lay caps, gill side down, on a rack in a 10- by 15-inch broiler or baking pan.

3 Broil about 4 inches from heat until juice starts to drip from mushroom caps, 4 to 5 minutes. Turn caps over and broil until juice in caps bubbles and mushrooms are flexible, 5 to 7 minutes longer.

4 Meanwhile, combine shallots, vinegar, and tarragon in an 8- to 10-inch frying pan; boil over high heat, stirring often, until all the liquid has evaporated, about 1 minute. In another small bowl, mix cornstarch with 2 tablespoons water until smooth; whisk in milk, mustard, and remaining 1 teaspoon Worcestershire. Add to shallot mixture and stir until boiling. Add salt and pepper to taste.

5 Transfer mushroom caps to dinner plates. Tuck watercress sprigs alongside caps. Spoon sauce equally over mushrooms and sprinkle with chopped watercress.

1 tablespoon olive oil
3 small onions, finely chopped
1 clove garlic, crushed
1 teaspoon minced fresh parsley
1 teaspoon minced celery
salt and pepper to taste
1 1/2 cups sliced fresh mushrooms
1 cup whole milk
1/4 cup heavy cream
1 cup rice
5 cups vegetable stock
1 teaspoon butter
1 cup grated Parmesan cheese


Directions
1 Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.

2 Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.

3 When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.

you can also substitute rice milk for the cream to cut down on the fat content

1 1/2 cups uncooked long-grain white rice
3 cups water
1 cup chopped red onion
1 cup chopped celery
1 cup chopped cucumber
4 ounces feta cheese
1 tablespoon olive oil
2 tablespoons red wine vinegar

Directions

1 Place rice and water in a medium-size pot. Bring water to a boil, when boiled reduce heat to a simmer, cover pot and let rice cook until tender.

2 In a large mixing bowl, combine red onion, celery, and cucumber. Crumble the feta into the bowl. Cover the vegetable mixture with cooked rice, cover and let sit for 5 minutes.

3 Toss vegetable and feta with oil and vinegar, and serve.

can be made with lofat feta and wholegrain rice too!

Ingredients
3 boneless chicken breast halves, cooked and cubed
1 cup hickory flavored barbecue sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 (12 inch) pre-baked pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onoin


Directions

1 Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.

2 Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.

you can do this with a lofat cheese and a whole wheat crust to make it a bit healthier

This is a great idea, so I am contributing my most favorite thing in the world.

1 box medium shells
1 can tomato soup
1 block swiss cheese
2 cups shredded cheddar (mild)
1 1/2 cups milk

Cut swiss into little pieces. In bowl, combine milk and soup. Boil and drain pasta. Put pasta in pan. Stir in shredded cheddar and swiss. Pour milk mixture over top and stir. Bake at 350 for about 45 min, stirring every 15 min.

Recipe Summary
Prep Time: 25 minutes Cook Time: 25 minutes
Yield: 3 dozen 2-inch biscuits
6 tablespoons chilled unsalted butter, cut into small pieces plus 2 tablespoons, melted
1 by-2-inch strip orange rind
2 cups unbleached all-purpose flour, plus more for patting out
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3 tablespoons light-brown sugar
Generous pinch ground ginger
1 tablespoon freshly grated orange zest
1 cup well cooked and mashed sweet potato (1 medium)
2/3 cup buttermilk
Preheat oven to 400 degrees F.
Line a baking sheet with a silpat (a French nonstick baking mat) or parchment paper. In a small bowl, combine melted butter and strip of orange rind; set aside.
In a medium bowl, combine flour, baking powder, baking soda, salt, brown sugar, ginger, and grated zest. Using a pastry cutter or 2 knives, cut the chilled butter into the flour mixture until it resembles coarse meal.
Make a well in the center and add sweet potato. Using a fork, stir in the sweet potato. Add buttermilk and stir just until the dough comes together. Do not over mix.
Lightly dust dough with flour. Turn dough onto a lightly floured surface, and knead gently 6 to 8 times.
On a clean work surface, pat out the dough to a thickness of 1/2-inch. Using a floured 1 1/2-inch or 2-inch biscuit cutter, cut out the biscuits as close together as possible. Transfer to prepared baking sheet. The scraps may be patted out again once more. Prick the tops of each biscuit a few times. Brush the tops with the reserved orange-flavored butter. Bake until golden brown, 15 to 18 minutes for the small biscuits and 20 to 25 minutes for the large biscuits

Ingredients
1/4 cup dry breadcrumbs
1 tablespoon grated Parmesan cheese
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon garlic salt
1/4 teaspoon ground red pepper
1/3 cup low-fat buttermilk
4 (6-ounce) skinned chicken breast halves
Cooking spray
1 tablespoon stick margarine or butter, melted

Directions
Estimated Total Time: 50 minutes

Preheat oven to 400°. Combine first 6 ingredients in a shallow dish.
Place
buttermilk in a shallow dish. Dip chicken in buttermilk; dredge in
breadcrumb mixture. Place chicken, breast sides up, in a jelly-roll pan
coated with cooking spray. Drizzle margarine over chicken. Bake at 400°
for
40 minutes or until done.
295 calories

6.6 g carbohydrates

115 mg cholesterol

9 g fat

486 mg sodium

44.1 g protein

88 mg calcium

2.4 mg iron

0.5 g fiber

Say My Name Smothered Chicken

One 3 1/2 pound chicken, rinsed and cut into eight pieces

1/2 teaspoon salt, plus more to taste

1/4 teaspoon freshly ground black pepper, plus more to taste

1 cup all-purpose flour

1/2 cup vegetable oil

2 medium onions, chopped

2 medium celery ribs, chopped

1 garlic clove, minced

3 cups chicken broth

Preparation:
Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Place the
flour in a large bowl. Roll the chicken in the flour to coat, shaking
off
excess flour. Transfer three tablespoons of the flour to a medium bowl
and
set aside.

In a large skillet, heat the oil over medium-high heat. Add the chicken
and
cook, turning halfway during cooking, until golden brown, about 10
minutes.
Transfer to a plate and set aside.

Pour off all but three tablespoons of the oil from the skillet. Reduce
the
heat to medium. Add the onions, celery, and garlic and cook, stirring
often,
until tender, about five minutes. Sprinkle with the reserved flour and
stir
well. Gradually stir in the broth and bring to a simmer.

Return the chicken to the skillet. Reduce the heat to low. Cover and
simmer,
stirring occasionally, until the chicken is cooked through and shows no
sign
of pink when pierced at the bone, about 35 minutes. Transfer the
chicken to
a deep platter and cover with foil to keep warm. Bring the sauce to a
boil
over high heat and cook, stirring often, until thickened, about five
minutes. Season the gravy with salt and pepper and pour over the
chicken.
Serve hot.

Tear fresh or slightly stale bread into small pieces to make soft breadcrumbs. Makes 4 servings.

1 pound fresh lump crabmeat,
shell pieces removed
1 1/3 cups soft breadcrumbs
1/3 cup minced green onions
1/3 cup chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon 2% low-fat milk
1 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon pepper
4 egg whites, lightly beaten
1 1/3 cups soft breadcrumbs
2 tablespoons vegetable oil, divided
Lemon wedges (optional)

Directions
1 Combine first 10 ingredients in a bowl, and stir well.
Shape mixture into 8 (1/2-inch-thick) patties. Place 11/3
cups soft breadcrumbs in a shallow dish, and coat patties
with breadcrumbs.
2 Heat 1 tablespoon vegetable oil in a large nonstick
skillet over medium-high heat. Add 4 coated patties, and cook
3 minutes. Carefully turn patties, and cook 3 minutes or
until patties are golden. Repeat procedure with remaining 1
tablespoon vegetable oil and remaining 4 coated patties. Serve
crab cakes with lemon wedges, if desired.

Serving size: 2 crab cakes. Calories 282 (32% from fat)
Protein 29.4g Fat 10.0g (sat 1.8g) Carbohydrate 17.2g Fiber 1.0g
Cholesterol 114mg Iron 2.2mg Sodium 830mg Calcium 162mg

2 cups peanut oil 2 large eggs beaten
12 medium shrimp 3 tablespoon coconut milk
1/2 cup breadcrumbs 1/2 cup unsweetened coconut
flakes
2 tablespoon finely chopped parsley - Salt & Pepper to taste
1/2 cup all-purpose flour, seasoned with salt & pepper
Chinese duck sauce
Hot mustard

Heat peanut oil to 375 degrees. Meanwhile peel& devein shrimp leaving
tails
on. Split shrimp down back and press open like butterfly. Combine eggs
&
coconut milk in a small bowl and whisk lightly. Combine bread crumbs,
coconut flakes & parsley in a separate bowl. Season shrimp with salt &
pepper, then dredg each piece in flour shaking off excess. Dip each
piece
into egg mixture, then coat in breading mixture and gently press so
that
mixture adheres well.
Deep fry in hot peanut oil for about 1-1/2 minutes or until golden
brown.
Serve immediately with duck sauce and hot mustard.

Ladies go for it.

CURRIED COCONUT CHICKEN
>
> Ingredients:
> 2 tablespoons olive oil
> 1 1/2 lbs boneless chicken breast, trimmed of fat and
> cubed
> 1 cup chicken stock (I use can chicken broth soup)
> 1 cup water
> 1/4 cup curry powder
> 1 tablespoon salt
> 1 tablespoon ground black pepper
> 3 green peppers, seeded & cut into 1/4 inch strips
> 3 carrots, thinly sliced
> 1 cup coconut cream (I use an entire can coconut milk)
> 1/2 cup unsweetened shredded coconut
> 2 tablespoons cornstarch stirred into 1/4 cup water
>
> Directions:
>
> 1. In a large heavy skillet, heat the olive oil, add
> the cubed chicken & brown on all sides for about 5
> minutes. Add the chicken stock, water, curry powder,
> salt & pepper & stir well. Let this simmer over
> moderate heat, stirring occasionally, for about 5
> minutes.
>
> 2. Stir in the green peppers, carrots, coconut cream
> & 1/2 cup of shredded coconut. Simmer again for about
> 10 minutes, stirring occasionally or until the
> vegetables are tender. Add enough of the cornstarch
> to thicken the sauce. Yuuuummmmm!!!

> Ingredients:
>
> 1/2 cup minced green onions
> 1/4 cup orange juice
> 1 tbsp minced gingeroot
> 1tbsp minced hot pepper
> 1 tbsp lime or lemon juice
> 1 tbsp light soy sauce
> 1 clove garlic, minced
> 1 tsp allspice
> 1/4 tsp cinnamon
> pinch cloves
> 2 lb chicken thighs
>
>
> Directions:
>
> In a shallow glass dish, combine onions, orange juice, gingeroot,
> hot pepper, lime juice, soy sauce, garlic, allspice, cinnamon and
> cloves. Add the chicken. Cover and marinate in the refrigerator,
> turning occasionally, for at least 2 hours or up to 8 hours.
>
> Remove the chicken from marinade, brush any hot pepper off chicken
> back into marinade and reserve.
>
> Place the chicken on greased grill over medium-hot coals or at
> medium setting. Cook, turning occasionally for 15 minutes. Drizzle
> with marinade. Cook, drizzling with remaining marinade, for 15 to
> 25 minutes longer or until juices run clear when chicken is pierced.
>
> Makes 4 servings.

1/2 cup honey-mustard dressing
1 tsp. lime zest
4 chicken breast halves without skin, boneless
3 tsp. Jamaican jerk seasoning
2 large fresh mangoes
10 to 12 cups mixed greens
METHOD
1. Stir together honey-mustard dressing and lime peel. Cover and chill
dressing while preparing chicken.
2. Rinse chicken and pat dry; sprinkle with the jerk seasoning.
3. In a large skillet cook the seasoned chicken in hot oil over medium-high
heat about 6 minutes on each side until browned and no longer pink.
4. Thinly slice each chicken breast.
5. Arrange warm chicken and mango atop greens on four plates; drizzle with
the honey-mustard dressing.
Serves 4.

Serves 4 to 6
For stiffer mashed potatoes, use only three-fourths cup milk or cream;
for
richer potatoes, add another two tablespoons butter.

2 pounds russet, Yukon gold, or long white potatoes
1 tablespoon salt, plus more to taste
1 cup milk or cream
4 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg

1. Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a
medium
saucepan. Cover with cold water; add 1 tablespoon salt. bring to a
simmer.
If using a potato ricer, fill another saucepan with water; place over
low
heat. Keep potatoes at a low simmer until a knife slips in and out
easily.
Drain potatoes in a colander. Place milk in a small saucepan over
medium-high heat.

2. If using an electric mixer with paddle attachment, proceed to
Step 4.
If using a potato ricer, place a heat-proof bowl or top of a double
boiler
over a pan of simmering water. Press hot, drained potatoes through
ricer
into bowl.

3. Stir potatoes with a wooden spoon until smooth, about 1 minute.
Using
a whisk, incorporate butter. Drizzle in hot milk, whisking
continuously. Add

pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.

4. For the electric-mixer method, transfer hot, drained potatoes to
bowl
of an electric mixer fitted with the paddle attachment. Mix on
medium-low
speed, until most lumps have disappeared, about 1 minute. Add butter;
mix
until blended. On low speed, add hot milk in a slow stream, then add
pepper,

nutmeg, and salt to taste. Mix to combine.

QUICK SHRIMP AND PASTA

15-10 Large Shrimp, totally cleaned
4-5 Plum tomatoes
3 cloves garlic
1 small shallot, minced
1 tsp basil
olive oil to coat pan well
angel hair pasta


Sautee garlic and shallot in oil for 5 minutes add tomatoes, chopped and simmer 5 minutes more.
add shrimp and basil and sautee until shrimp is cooked 2-3 minutes or until shrimp are firm. Set aside, remove from heat covered. Toss with just cooked angel hair pasta. Viola! Dinner! This dish is GREAT if you are having dinner guests, they will LOVE it!

Prep Time: approx. 20 Minutes. Cook Time: approx. 40
Minutes. Ready in: approx. 1 Hour . Makes 8 servings.
------------------------------------------------
6 large potatoes, peeled and chopped
1/2 cup milk
2 tablespoons butter
2 pounds ground beef
1 onion, chopped
1 green bell pepper, chopped
salt and pepper to taste
1 (8 ounce) package processed
American cheese, sliced


Directions
1 Preheat oven to 375 degrees F (190 degrees C). Bring a
large pot of salted water to a boil. Add potatoes and cook
until tender but still firm, about 15 minutes. Drain, then
mash with milk and butter until smooth.

2 In a large, deep skillet over medium high heat, combine
ground beef, onion and green pepper. Cook until beef is
evenly brown. Drain excess fat. Season with salt and pepper.

3 In a deep casserole dish, spoon a layer of beef
mixture. Spread a layer of mashed potato over the beef.
Continue alternating layers until the dish is full. Top with cheese.

4 Bake in preheated oven for 20 minutes.

Ingredients

2 teaspoons olive oil
2 boneless skinless chicken breasts, cut into bite-size pieces
8 ounces kielbasa, diced
1 onion, diced
1 green bell pepper, diced
1/2 cup diced celery
2 tablespoons chopped garlic
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
salt and ground black pepper to taste
2 cups uncooked white rice
4 cups chicken stock
3 bay leaves
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce


Directions

Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce