Recipe Thread

Ingredients

12 eggs, beaten
1 1/2 pounds ground breakfast sausage
16 ounces shredded Cheddar cheese, divided
7 slices white bread, torn into pieces


Directions
1 Preheat oven to 350 degrees F (175 degrees C).

2 Brown sausage in a large skillet over medium-high heat. Drain off grease, and set aside to cool. Pour the eggs into a lightly greased 9x13 inch baking dish.

3 In a separate large bowl, combine the sausage, bread and 12 ounces of the cheese. Mix well and pour this into the egg mixture. Top with the remaining 4 ounces of cheese and cover with foil.

4 Bake at 350 degrees F (175 degrees C) for 15 minutes, uncover, and bake until casserole is golden brown and bubbly.

2 tablespoons vegetable oil
4 potatoes, thinly sliced
1 pound boneless skinless chicken breasts, cut into cubes
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk
1 onion, chopped
1/4 teaspoon garlic powder
2 cups frozen broccoli, carrots and cauliflower combination
1/2 teaspoon dried parsley
1/4 teaspoon dried marjoram
1/4 teaspoon basil
1/3 cup grated Parmesan cheese


Directions
1 Heat oil in large frying pan over medium high heat. Cook potatoes, stirring frequently until tender-crisp. Stir in chicken, and cook until no longer pink. Reduce heat to medium. Stir in condensed soup, milk and onion powder. Arrange vegetables on top, and sprinkle with parsley, marjoram and basil. Cover, and simmer over low heat until chicken is cooked through, and vegetables are tender, about 5 minutes. Remove from heat, and stir in Parmesan.

Asian Chicken Salad
Makes 6 medium-sized servings

2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil
1/4 cup vegetable oil
3 tablespoons rice vinegar

chow-mein noodles
1/2 head romaine lettuce- rinsed, dried and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
toasted sliced almonds
canned mandarin oranges

Directions:
1) Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
2) Poach chicken for about 20 minutes, cool and shred. Combine all ingredients.

Split chicken breasts, good old regular Idaho potatoes, and Sweet Sausages.

In a baking dish lay the chicken, (wash first!), and stuff sausages and quartered potatoes around until totally jammed in there. Drizzle olive oil over the top, and shake dried oregano over the top as well. Bake at 350 until everything is golden brown and chicken juice is clear.

I love this one!

Ingredients
2 skinless, boneless chicken breast halves - pounded thin
1/4 cup all-purpose flour
salt and ground black pepper to taste
2 teaspoons butter
2 teaspoons vegetable oil
1 (4.5 ounce) can mushrooms, drained
1 cup water
1 packet chicken bouillon granules
1 teaspoon cornstarch
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
ground black pepper to taste


Directions
1 Season flour with salt and pepper. Dredge chicken in seasoned flour onto a sheet of wax paper. In a nonstick skillet, combine the vegetable oil and butter or margarine and heat over medium high heat until bubbly and hot. Add chicken and cook until lightly browned on both sides and cooked through, 3 to 4 minutes. Remove chicken and set aside.
2 To the same skillet, add the mushrooms and saute for about 5 minutes. Combine the water, broth mix, cornstarch, parsley, garlic powder, salt and pepper and add to the skillet. Cook, stirring frequently, until liquid is thickened, 1 to 2 minutes.
3 Return chicken to the skillet and cook until chicken is heated through, 1 to 2 minutes. Serve.

I never made this one (DH doesn't like tomatoes @@), but a friend did and said it was awesome!

6 medium tomatoes, peeled, seeded and coaresly chopped
1 medium Vidalia onion, finely chopped (1/2 cup)
1 9-in. frozen, unbaked deep-dish pastry shell
1 tsp. dried basil, crumbled
1/4 tsp. salt
1/4 tsp. pepper
1 cup shredded Monterey Jack cheese (4 oz.)
1 cup light mayonnaise dressing or salad dressing
1/2 tsp. garlic powder

Place tomatoes in a colander and let stand for 30 minutes to drain.
Sprinkle half of the onion into the frozen pastry shell. Top with half of the tomatoes. Sprinkle with basil, salt, and pepper. Top with remaining onion and remaining tomatoes. In a small bowl, mix together cheese, mayo dressing and garlic powder. Spread over tomato layer to cover.

Bake, uncovered, in a 400 degree oven for 30 to 35 minutes or until golden brown. Cool slightly before serving. Makes 8 to 10 side dish servings.

I have made this many times - it is great, my hubby thinks it is better than any restaurant! I serve it either over angel hair pasta, or with a baked potato and broccoli on the side instead.

1/2 cup all-purpose flour
4 eggs, beaten
1 pound skinless, boneless chicken breast halves, pounded so they are not too thick
1/2 cup white wine
2 cups chicken broth
1 teaspoon chopped fresh parsley
salt and pepper to taste
1/4 cup butter
fresh lemon juice, from about 2 lemons
1 teaspoon cornstarch
vegetable oil for frying


Directions
1 Coat chicken with flour, then egg beat, then saute in a large skillet in vegaetable oil until almost cooked through. Drain on paper toweling.
2 Preheat oven to 300 degrees F (150 degrees C).
3 In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all.
4 Bake at 300 degrees F for about 15 to 20 minutes, or until chicken is cooked through and juices run clear.

This is easy and delicious!!

1 10 ounce cream of mushroom or chicken soup
2 1/2 c. chopped cooked chicken
2 c. sliced fresh mushrooms
1 c. coarsely shredded carrots
1 c. sliced celery
1 oz. pkg. long grain and wild rice mix
five cups chicken broth
five cups water

In a five or six quart crockpot combine soup, chicken, mushrooms, carrots, celery and rice, including seasoning packet.
Gradually stir in broth and water.
Cover and cook on low heat setting for six hours or on high heat setting for three hours.
Makes 8 to 10 servings.

INGRDIENTS

3LBS CHICKEN WINGS
1 LIME, CUT IN 1/2
1/2 TSP SALT
3 TBSP JERK CHICKEN MARINADE
1 TBSP OIL
1 TBSP COCONUT RUM

DIRECTIONS
Rub the chicken wings with lime, rinse and pat dry. Season the chicken wings with salt. Combine Jerk marinade, oil and rum in large bowl. Add chicken and rub jerk mixture on chicken thoroughly. Place chicken in refrigerator and let marinade for at least 4 hours, preferably overnight for better flavor. Heat oven to 350 degrees or heat grill until coals are hot and white. Roast or grill the chicken slowly until chicken is done and juices run clear, about 35 -45 mins.

Yields 4 servings

HMMMMM good

LEMON CHICKEN

1LB. Boneless, Skinless chicken breasts
cooking spray
1/2 cup flour
3 lemons
one can fat free chicken broth
salt and pepper to taste

Dredge chicken pieces in half of the flour, spray skillet with cooking spray. Brown chicken on medium heat.
Whisk together the remainder of the flour and the chicken broth until lumps are gone. Add to the chicken. Add the juice of the lemons and salt and pepper to taste. Let cook until chicken is cooked through and broth mixture thickens. Serve over rice or asparagus.

Rigatoni with Sausage and Escarole
PreparationTime:
1/2 of l lb. box uncooked Rigatoni
3/4 lb sweet Italian Sausage, casings removed
l LARGE head escarole (or 2 small)
l tablespoon minced garlic
1 to 2 tablespoon Lauro 100% Extra Virgin Olive Oil
3/4 cup chicken broth
1/2 cup grated Parmesan cheese

Cook Rigatoni according to package directions. DO NOT OVERCOOK. Cut escarole
into thick shreds. Put in a large bowl cover with cold water and soak for 1 minute. Drain. Cover again with fresh water and soak for one minute. Drain. Set aside in colander. Saute garlic in olive oil. Add sausage meat. Cook until brown. If there is an excess amount of fat then pour it off. Add escarole and saute until wilted. Add cooked Rigatoni and chicken broth. Cook for about 3 minutes. Add grated Parmesan cheese. Serve with additional Parmesan cheese if desired.

16 oz sour cream (I use Fat Free)
16 oz crushed pineapple
1 package instant vanilla pudding (I also use FF)
premade grahm cracker crust.
Cool Whip to top.

Follow the directions for the instant pudding. Add the sour cream and pineapple. Refrigerate for a half hour or until firm. Serve with cool whip.

(I also make it the day before using lowfat vanilla wafers for the crust instead to make it more low fat)

THIS COULD BE DONE WITH WHATERVER FILLING YOU LIKE.

THIS PART IS FOR THE CRUST OF THE PATTY/THE PASTRY PART
2 CUPS ALL PURPOSE FLOUR
1&1/2 TSP CURRY POWDER
1/2 TSP SALT
1/2 CUP SHORTENING OR MARGARINE
4-5 TBSP COLD WATER

THIS PART IS FOR THE MEAT FILLING

MEAT FILLING/CHICKEN/PORK/SY VEGETABLES ETC
1 LB GROUND BEEF
1 MEDIUM FINELY CHOPPED
2 CLOVES GARLIC, MINCED
2 SCOTCH BONNETT OR JALAPENO, SEEDS REMOVED, FINELY CHOPPED
1 TSP DRIED THYME CRUSHED
1&1/2 TSP CURRY POWDER
1 TSP WORCESTERSHIRE SAUCE
1/4 CUP ALL PURPOSE FLOUR, SALT & PEPPER TO TASTE
1/2 CUP BEEF BROTH OR WATER

DIRECTIONS
To prepare pastry, sift togethr flour curry powder and salt in a medium bowl. Cut the shortening into flour mixture until particles are the size of small peas. Sprinkle in water 1 tbsp at a time, tossing with fork until all flour is moistenend and pastry almost clean side of bowl (1 to 2 tsps water can be added if necessary) Wrap dough in plastic wrap and refrigerate for at least 12 hours.

To make filling, cook and stir ground beef, onion garlic, scotch bonnett or jalapeno and thyme in skillet over medium heat until beef is brown. Stir in curry powder, worcestershire sauce, flour salt and pepper. Slowly stir in broth. Conver and simmer about 30 mins. Cool filling. Take doughout of refrigerator 15 mins before using. Roll out to 1/4 inch thick on a lightly floured board. Cut pastry into 4 inch circles. Heat oven to 400 degrees. Place about 1/12 of meat mixture onto 1/2 of pastry circle. Fold other 1/2 over and seal edge by pressing down with fork. Repeat with remaining pastry circle. Place the patties on 2 baking sheets. Bake 30 mins or until golden brown.

Yields about 12 patties

My very own creation.

1LB Rotelli or farfalle
2 bags frozen mixed vegetables (your choice, I like broccoli/cauliflower mix the best..I use frozen for these because they tend to hold up better)
Fresh red/green/yellow peppers, asparagus, sliced mushrooms (and any other fresh veggies you like)
2 small cans sliced Black Olives, or 1 can whole
1 Cup Extra Virgin Olive Oil
3/4 Cup Balsamic Vinegar
1/2 cup grated parmesean cheese (get the good stuff!)
1Tbs. Dried Oregano
4-5 fresh basil leaves, julienne (more to suit taste)
TBS chopped garlic
Salt and Pepper to taste

Prepare pasta al dente, rinse under cool water to remove starch and to stop cooking.

Slice and steam fresh and frozen vegetables, just until cooked and crispy. Do not over steam, they will get limp (about 10 minutes).

Mix all of the above in a large bowl, season with salt and pepper to taste and refrigerate for an hour before serving. The herb/seasoning ingredients can be adjusted to suit your taste as well...including the garlic! Play around a little and be adventurous..this is no fail!

Crunchy sliced fried apples that are served at breakfast
(usually) with cinnamon and sugar. Commonly served in Israel. Given to me by a good friend. Hope you enjoy it as much as I did. Prep Time: approx. 15 Minutes. Cook Time: approx.
15 Minutes. Ready in: approx. 30 Minutes. Makes 8 serving.
Printed from Allrecipes, Submitted by OliviaBreen
------------------------------------------------------------
4 large Granny smith apples -
peeled, cored and sliced into 1/2
inch thick rings
2/3 cup all-purpose flour
1 pinch salt
2 eggs
1 tablespoon vegetable oil
1/3 cup milk
1/4 cup water
4 cups oil for frying, or as needed
1/2 teaspoon ground cinnamon
2 tablespoons white sugar


Directions
1 In a shallow bowl, stir together the flour and salt.
Whisk in the eggs, 1 tablespoon of oil, milk, and water
until batter is smooth. The batter should be just thick
enough to stick to the apples and coat them. If the batter is
too thin, more flour may be added. If the batter does not
want to stick, toss the apples with a bit of flour.
2 Heat one inch of vegetable oil in a deep heavy skillet
to 375 degrees F (190 degrees C).
3 Coat apple slices with batter, and place 4 or 5 slices
into the hot oil at a time. Fry until golden on one side,
then use tongs to flip and fry until brown on the other
side. Drain on paper towels. Stir together the cinnamon and
sugar; sprinkle over the apple slices before serving

Last night's dinner! I can't wait to eat the leftovers!!

Pound boneless, skinless chicken breasts between two sheets of wax paper until they are about 1/8 ' thin (thin enough to roll)

Spread a tablespoon of pesto on the pounded cutlet. You can make your own or buy prepared pesto.

Starting from the narrow end, carefully roll cutlet jelly roll style.

Dredge each roll in flour, then egg, then seasoned breadcrumbs.

Place each roll seam side down in a baking pan. I like to mist the rolls lightly with olive oil so that they brown in the oven...totally optional.

Bake at 400 degrees for about 20 minutes (until chicken is no longer pink and juices run clear).

Recipe can easily be adjusted to taste-you can roll cheese, cheese and spinach, chopped sundried tomatoes, etc. in the cutlets...whatever you have on hand.

Pesto recipe for above

Place leaves from a large bunch of basil into a blender. Add a few peeled cloves of garlic (4 or 5), a teaspoon of pine nuts, 1 cup of grated Romano cheese and 4 tablespoon of olive oil.

Blend on high for a minute, scrap down the sides and blend for another minute. Continue until well blended. If pesto is too thick, add a little olive oil. Add salt and pepper to taste.

Tip-don't wash the basil-just wipe leaves clean with a paper towel (otherwise pesto will be watery). Discard stems.

If not using immediately, store in an airtight container with a little olive oil over it to prevent discoloring.

Make a big batch and freeze.

Use over pasta, stir into soup, spread over bread and broil, mix equal parts of pesto, mayo and sour cream for dip, brush on grilled fish, spread on bread with mozzerella and tomatoes, etc. etc.

Here are some I have made and liked (most are pretty quick too - perfect for after work dinners!)

Baked Scallops

Prep Time: approx. 30 Minutes.
Cook Time: approx. 20 Minutes.
Makes 4 servings.

1/4 cup butter, melted
1-1/2 pounds bay scallops, rinsed and drained
1/2 cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
3 cloves garlic, minced
1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees F (200 degrees C).
Pour melted butter into a 2 quart oval casserole dish.

Distribute butter and scallops evenly inside the dish.
Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.

Bake in pre-heated oven until scallops are firm, about 20 minutes.

Stuffed Flounder

1 lb large shrimp
½ lb crabmeat
1 large flounder
2 cups bread crumbs
½ lb butter
1 cup onion
1 cup celery
2 eggs
1 tablespoon chopped parsley
1 pimento
salt
pepper

In 1 quart of boiling water, boil shrimp (15 mins). Remove shrimp and keep stock.

Cover broiler pan with aluminum foil. Place flounder in pan and create cavity.

In bowl, sprinkle stock (shrimp water) over bread crumbs until soft (not soggy).

Melt butter in pan. Add onions and celery. Cook until wilted.

Add eggs, shrimp, crab, parsley, salt and pepper to bread crumbs.

Fill flounder cavity with stuffing. And place remaining stuffing around the flounder.

Cover with foil. Bake for 40 minutes at 350°. Open foil and brown.

My variation - I get flounder filets or filet of sole and just wrap the fish around the stuffing mixture!