Tried and True Recipes [Archive]

1MegMeg

06-25-2005, 07:35 AM

Great thread!

I know it's a little hot for chili right now (at least here in Florida it is), but this is one of my most favorite recipes ever. :D

Crock Pot Chili

Recipe By :Cooking Light Bulletin Board
Serving Size : 6
Categories : Main Dishes, Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lean beef
1 cup onion -- chopped
1 Jalapeno -- chopped
1 tablespoon chile powder
1 teaspoon sugar
1 teaspoon cumin
1/4 teaspoon salt
1 garlic clove -- minced
1 can kidney beans (15 ounces) -- undrained
2 cans Salt Free Stewed Tomatoes (14.5 ounces) -- undrained
2 ounces sharp cheddar cheese -- shredded
1/4 cup red wine

Cook the ground beef in a large nonstick skillet over medium-high heat until brown. Add chopped onions and the next 8 ingredients. Cook 7 minutes or until onion is tender. Place meat mixture in an electric slow cooker, stir in beans and tomatos. Cover with lid and cook in low heat for 4 hours. Serve and top with cheese.

** Adjust spices to taste (I usually use more chili powder because we like our chili hot).

NOTE: Can be made on the stovetop. Put meat mixture, beans & tomatos in a stock pot and bring to a boil. Reduce heat and simmer for 1.5 hours.

lml41981

06-25-2005, 07:37 AM

lml41981

06-25-2005, 07:38 AM

I am copying and pasting my mom's Mexican Casserole recipe from the other site.

Here is my mother's Mexican Casserole. I'll be making this on Thursday night. This recipe is sooo not written like a recipe you'd find in a cookbook, so I apologize.

3 boxes Jiffy cornmuffin mix
1 lb ground beef
1/4 cup chopped onion (optional)
1 can nacho cheese soup (fiesta nacho cheese is what campbell's calls it, I think)
1 can zesty tomato soup (if you can't find it, plain ol' tomato is fine)
8 ounce jar picante sauce
1 small can chopped olives
Shredded cheddar cheese

Mix the Jiffy cornbread according to the box. Set aside
Brown the ground beef and drain it. If you opt to use the onions, put them in as you're browning the beef. Dump in all the ingredients except the cornbread mix and stir it all up. Pour half the cornbread mix in the bottom of a 9x13 casserole dish. Pour the meat mixture on top of the cornbread mix. Pour the other half of the cornbread mix on top of the meat mixture. Bake at the temperature specified on the box of cornbread until a knife inserted into the casserole comes out with no raw cornbread on it. Sprinkle cheese on top of the casserole and cook it just long enough for it to melt, but not burn. Typically, it takes 30-35 minutes for the casserole to cook.

lml41981

06-25-2005, 07:51 AM

Copying and pasting my recipe for Beer and Cheese Soup.

1/2 c. butter
3 c. chicken broth
1 tbsp. Worcestershire sauce
1/2 c. chives
1 c. flour
16 oz. Cheez Whiz
6 oz. beer or non-alcoholic beer
1 1/2 c. cream
Melt butter. Add broth and add small amount of broth to flour; mix, then add to butter mixture. Remove from heat, beat with wire whip. Add remaining ingredients. Cook on low in slow cooker 4 hours or all day. Top with popcorn.

I omit the chives (DH hates them) and don't use popcorn. Also, I used Bud Light. The recipe says 16 ounces of Cheez Whiz, but it comes in a 15 ounce jar...that works and tastes just fine.

If you check on it and it looks really buttery, don't worry, it will sort itself out. Stir it before you serve.

You can serve it in a sourdough bread bowl from Atlanta Bread Company, Corner Bakery or probably Panera.

taragiraffe

06-25-2005, 09:57 AM

Old World Manicotti
12 large mancotti shells
4 c shredded mozarella, divided
6 tbsp fresh basil/2 tbsp dried basil
spaghetti sauce
1/2 c grated parmesean or ramano

Preheat oven to 350. Grease 13x9 pan. Cook pasta, drain. Rinse with cool water and let dry on paper towels. For filling, stir 2 cups mozarella with ricotta and basil. Using a teaspoon, stuff pasta shells with cheese mixture. Top with spaghetti sauce and sprinkle with remaining mozarella. Bake 15 minutes. Sprinkle with parmesean or ramano and bake 10 minutes more.

kmmommy

06-25-2005, 12:04 PM

Picnic Chicken Pasta Salad

2-3 cups shredded, cooked chicken breast
16 oz medium-size pasta shells
1 bunch broccoli, cut up into bite-sized pieces
1/2 cup chopped red onion
1 1/2 cups light mayonnaise OR plain yogurt
1/4 cup reduced fat sour cream
1/4 cup dijon mustard
1 1/2 tablespoons white wine vinegar
1 1/2 tablespoons sugar
1/2 teaspoon dried tarragon
3/4 teaspoon salt
1/2 teaspoon pepper

Cook pasta according to package directions; add broccoli for last 7 minutes. Drain pasta and broccolil rinse under cold water. Drain. Combine pasta, broccoli, chicken and onions in a bowl. In another bowl mix mayo (or yogurt), sour cream, mustard, vinegar, sugar, tarragon, salt and pepper. Mix well and fold into chicken mixture. Cover and refrigerate. Serve cool. Serves 10-12.

kmmommy

06-25-2005, 12:13 PM

Cheesy Mexican Roll-ups

9 lasagna noodles (cook and drain)
1-8 oz. soft cream cheese
2 c. shredded cheddar cheese
2 c. shredded mozzarella cheese
1-16 oz. taco sauce
1-4 oz. green chilies
1/2 c. chopped onions
1 tsp. cumin
1/2 tsp. oregano

Mix cream cheese, 1 1/2 cups of each cheddar and mozzarella cheeses, 1/3 c taco sauce, green chilies, onion, and spices. Mix well. Spread large spponful on lasagna noodle and roll up. Pour 1/2 c. taco sauce in bottom on 8x8 baking dish. Put rolls in pan. Top with rest of sauce and sprinkle with cheese. Bake at 350 for 30 minutes. Garnish with tomatoes and green onions.

LynzeyAHL

06-25-2005, 06:51 PM

POKE CAKE - a summer favorite

1 white cake mix baked according to the package directions and cooled
1 box jello original or artificially sweetened
1 tub of cool whip
Fresh fruit garnish

After cake is fully cooled poke holes in cake with wooden spoon handle and chill cake in fridge over night. Next AM heat 1&1/4 c water and disolve jello

pour jello into poked holes and over cake distributing evenly over entire cake

Chill several hours so jello sets

Frost with coolwhip and decorate with fruit (I use the fruit that is the Jello flavor)

PS neighbor just made this and added coconut flakes and raz jello and it tastes just like a ZINGER! Yum hehe

Jane&Andy

06-26-2005, 12:48 PM

Shrimp Dip

½ to 1 lb whole cocktail shrimp
1/8 cup finely chopped onion
2 (8 oz) packages cream cheese
¼ tsp cayenne pepper
¼ tsp parsley or basil
¼ tsp Old Bay Seasoning
12 oz bottle Texas Pete Cocktail Sauce

Chop shrimp and onion. Mix with seasonings and cream cheese. Spread mixture in pie plate. Pour on cocktail sauce and chill for 1 hour.

Buy fresh or frozen shrimp that is cooked and peeled. If frozen, thaw and pat very dry.

Mom’s Potato Salad

4-5 potatoes, peeled
4-5 eggs
celery
green onion
sweet pickles
mayonnaise

Boil potatoes until soft. Combine with remaining ingredients.

Mom’s Macaroni Salad

2 cups elbow macaroni
sweet pickles
1/3 bell pepper
1 green onion bundle
1 block cheddar cheese, grated
½ - ¾ cup mayonnaise
1/3 cup sour cream
Catalina dressing

Boil macaroni. Chop pickles, pepper and onion and add to cooked macaroni. Add remaining ingredients.

Jane&Andy

06-26-2005, 12:52 PM

Cheesy Scalloped Potatoes

3 lbs red potatoes, peeled
3 tbsp butter
1/3 cup chopped green onions
1/3 cup red bell pepper
1 clove garlic, minced
2 cups whipping cream
¾ cup milk
¾ tsp salt
¼ tsp ground red pepper
1 cup (4 oz) shredded swiss cheese
¼ cup grated parmesan

Cut potatoes into 1/8 inch thick slices, set aside. Melt butter in large frying pan, add green onions, bell pepper and garlic. Cook and stir for 2 minutes. Add whipping cream, milk, salt and pepper. Stir will. Add potato slices, bring to boil over medium heat, stirring gently for 15 minutes or until potato slices are tender. Spoon into lightly greased 11x13 baking dish. Sprinkle with cheeses. Bake at 350 oF or until bubbly and golden brown.

Chocolate Iced Buttersweets

Cookie:
1 cup powdered sugar
1 cup butter, softened
½ tsp salt
2 tsp vanilla
2 cups flour

Filling:
4 tbsp flour
2 cups powdered sugar
2 tsp vanilla
6 oz cream cheese

Topping:
½ cup chocolate chips
2 tbsp water
2 tbsp butter
½ cup powdered sugar

Preheat oven to 350oF. In large bowl, blend 1 cup powdered sugar, butter, salt and vanilla until light and fluffy. Blend in flour. Shape into balls, imprint with thumb, and bake for 12-16min.

Mix together filling ingredients. Add to cooled cookies.

Melt chocolate, water and butter. Remove from heat and add powdered sugar. Drizzle over cookies.

Orange Iced Cranberry Cookies

¾ cup sugar
½ cup brown sugar
½ cup butter
½ cup sour cream
1 tsp vanilla
2 eggs
2 ¼ cups flour
½ tsp baking soda
½ tsp baking powder
1 cup chopped cranberries

2 cups powdered sugar
2 tbsp melted butter
1 tsp grated orange peel
2-3 tbsp orange juice

Preheat oven to 350 oF. In large bowl, combine sugar, brown sugar, butter, sour cream, vanilla, and eggs. Blend well. Add flour baking soda and baking powder. Stir in cranberries. Bake for 11-13 minutes.

In small bowl, blend icing ingredients. Spread over cooled cookies.

Jane&Andy

06-26-2005, 12:55 PM

Pumpkin Cupcakes with Maple Cream Frosting

Cupcakes
1 cup plus 2 tbsp all purpose flour
¾ tsp ground cinnamon
½ tsp baking soda
½ tsp ground ginger
¼ tsp salt
dash ground cloves
1 cup packed brown sugar
¾ cup canned pure pumpkin
2 eggs
½ cup canola oil

Frosting
3 oz. Cream cheese, softened
¼ cup unsalted butter, softened
1 ¼ cups powdered sugar
1-2 tbsp maple syrup

Preheat oven to 350oF. Line 1 (12 cup) muffin pan with baking cups. In a large bowl, whisk together flour, cinnamon, baking soda, ginger, salt, and cloves. Whisk in brown sugar. Whisk in pumpkin, eggs, and oil until smooth. Fill baking cups two-thirds full. Bake 20-25 minutes or until centers spring back when touched and toothpick inserted in center comes out clean. Remove cupcakes from muffin pan; cool completely on wore rack before frosting.

In a medium bowl, beat cream cheese and butter at medium speed until smooth. Slowly add powdered sugar, beating until smooth. Add 1 tbsp of the maple syrup, beat at medium-low speed until smooth and creamy, occasionally scraping down the sides of the bowl. Add additional maple syrup, if necessary, until frosting is of spreadable consistency. Frost each cupcake with frosting.

Cherry Delight

1 package dream whip
1 (8 oz) package cream cheese
1 cup powdered sugar
1 graham cracker crust
1 can cherry pie filling

Prepare package of dream whip. In separate bowl combine cream cheese and powdered sugar. Fold in dream whip. Pour into crust and top with pie filling.

Water Chestnut Meatballs

1 lb ground chuck
1 lb ground pork
1 cup milk
3 cups bread cubes
1 tsp onion powder
2 tsp garlic powder
2 tsp worchestershire sauce
2 (5 oz) cans water chestnuts, chopped

Sauce:
½ cup white vinegar
1 cup brown sugar
16 oz tomato sauce
1 ¼ cup barbeque sauce

Soak bread cubes in milk and squeeze out excess milk. Mix into meat mixture. Add remaining ingredients to meat and mix. Make small meatballs and oven brown at 350 oF for 20-25 minutes. Add sauce and bake at 325 oF for 1 ½ hours.

katmg

06-27-2005, 01:43 PM

Just Subscribing for now...I'll be back with some recipes later!

EmilyZA

06-27-2005, 05:01 PM

I have an online cookbook of my Tried and True Recipes! It's not done yet, I've been trying to add one a day.

Emily's Recipezaar Cookbook (http://www.recipezaar.com/mycookbook/book/48457/)

kmmommy

06-27-2005, 05:35 PM

Emily ~ Thanks so much for sharing that! I'm going to mark it as a fave!

JillyBean

06-27-2005, 05:41 PM

I love this recipe for chicken fried steak:

Southern Living magazine's Chicken-Fried Steak

Ingredients:
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce) cube steaks
38 saltine crackers, crushed
1 1/4 cups all-purpose flour, divided
1/2 teaspoon baking powder
2 teaspoons salt, divided
1 1/2 teaspoons ground black pepper, divided
1/2 teaspoon ground red pepper
4 3/4 cups milk
2 eggs
3 1/2 cups peanut oil

Directions:
• Sprinkle salt and pepper evenly over steaks. Set aside.
• Combine cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper.
• Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
• Pour oil into a 12-inch skillet; heat to 360 degrees. (Do not use a nonstick skillet.) Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack on a jellyroll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
• Whisk together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes, or until thickened. Serve gravy with steaks and mashed potatoes. Sprinkle with parsley, if desired.

chefker

06-28-2005, 10:46 AM

Lyndsey, thanks for starting this thread. :)

This one is a Rachael Ray recipe, and is DH's favorite way to make pork tenderloin. The salsa is optional, but I've made it and it's delicious. Also, it's tasty served up in small flour tortillas (fajita-style)

Asian 5 spice barbequed pork tenderloin with mango salsa

2 to 2 1/2 pounds pork tenderloins, trimmed of fat
Steak seasoning blend or salt and freshly ground black pepper
1/4 cup dark brown sugar
1 1/2 teaspoons Chinese 5 spice powder (found in spice section or Asian foods section)
1 tablespoon vegetable oil
1/3 cup Hoisin prepared Chinese barbecue sauce
1 navel orange, zested and juiced
1 teaspoon dark sesame oil
2 teaspoons toasted sesame seeds, for garnish
2 tablespoons chopped cilantro or chives, for garnish

Salsa:
2 ripe mangos, peeled and pitted, diced
1 red bell pepper, seeded and chopped
1 jalapeno, seeded and chopped
1/2 red onion, chopped
1 ripe lime, juiced
20 leaves basil, shredded
Coarse salt

Preheat oven to 450 degrees F.

Coat tenderloins in steak seasoning or season with salt and pepper. Combine brown sugar and 5 spice powder. Rub sugar and spice over pork. Brush baking dish or broiler pan with oil. Place pork in oven and bake 10 minutes. Combine barbecue sauce with orange zest and juice and sesame oil. Baste meat liberally with sauce and roast meat 15 minutes longer. Remove meat from oven and transfer to a serving platter. Coat meat with sesame and cilantro or chives for color.

For salsa:

Combine mango, bell pepper, jalapeno, onion, lime and basil in a bowl. Season with salt, to your taste.

chefker

06-28-2005, 10:51 AM

Outback Steak seasoning:

Ingredients:

4 teaspoons salt
2 teaspoons paprika
1 teaspoon ground black pepper
1⁄2 teaspoon onion powder
1⁄2 teaspoon garlic powder
1⁄2 teaspoon cayenne pepper
1⁄4 teaspoon coriander
1⁄4 teaspoon turmeric

• Mix together seasoning ingredients, rub on steaks before grilling; let set for 10 minutes.

And this one is from Cooks' Illustrated - the best mac & cheese recipe I've made. I like to use pepper jack cheese where it calls for Monterey Jack. It's best to use whole-block cheese and shred it yourself--pre-shredded cheese just doesn't have enough moisture for this recipe.

CLASSIC MACARONI AND CHEESE

Serves 6 to 8 as a main course or 10 to 12 as a side dish

It’s crucial to cook the pasta until tender—just past the “al dente” stage. In fact, overcooking is better than undercooking the pasta. Whole, low-fat, and skim milk all work well in this recipe. The recipe can be halved and baked in an 8-inch-square, broilersafe baking dish. If desired, offer celery salt or hot sauce (such as Tabasco) for sprinkling at the table.

Bread Crumb Topping

6 slices (about 6 ounces) good-quality white
sandwich bread, torn into rough pieces

3 tablespoons cold unsalted butter, cut into
6 pieces

Pasta and Cheese

1 pound elbow macaroni

1 tablespoon plus 1 teaspoon salt

5 tablespoons unsalted butter

6 tablespoons all-purpose flour

11/2 teaspoons powdered mustard

1/4 teaspoon cayenne (optional)

5 cups milk (see above note)

8 ounces Monterey Jack cheese, shredded (2 cups)

8 ounces sharp cheddar cheese, shredded (2 cups)

1. For the Bread Crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.

2. For the Pasta and Cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.

3. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.

4. Transfer mixture to broilersafe 9 by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.

paiger

06-28-2005, 10:57 AM

Are the pumpkin cupcakes pretty no fail? I'm not an experienced baker (at all), and I am going to be throwing a baby shower in the fall. These would be so perfect, but if I don't have much baking experience, should I practice?

Also, a dumb cooking question: What is the fastest way to soften cream cheese? I never think to leave it out sitting for enough time.

chefker

06-28-2005, 11:02 AM

I finally transcribed this one, as I had scribbled it on a piece of newspaper--this was a 'throw stuff in pot as you go along' recipe, and it came out really good, I think.

Seafood Gumbo

Roux:
5 oz oil
5 oz plus 1 tbsp all purpose flour

1 large onion, chopped
1 green bell pepper, shopped
4 large celery stalks, chopped small
2 cloves garlic, pressed
1 bay leaf
1 16 oz can diced tomatoes with juice
½ can tomato paste
1 tbsp Hungarian (sweet) paprika
½ tbsp Cajun seasoning blend (I used the Spice Hunter brand)
½ tbsp cayenne pepper
1 tsp ground white pepper
1 tsp ground black pepper
½ tsp salt
8 oz crawfish tail meat, thawed & drained
6 oz uncooked shrimp
1 quart water
vegetarian or seafood base/boullion, about 3 tsp
1 tbsp Gumbo file powder
1 bag sliced frozen okra
Salt and pepper to taste
Old Bay to taste

To begin: Make roux:. Heat oil over medium high heat in Dutch oven. Whisk in the flour, cook until bubbly. Cook for about 5 minutes or until it turns a light nutty brown color. Lower heat to LOWEST possible setting; cook the roux for about 45 minutes or until it turns a rich copper color. Whisk occasionally while it is cooking.

While roux is cooking, bring 1 quart of water to just under boiling. Add the uncooked shrimp, cook until they turn pink. Remove all shrimp and any shells from water; you will reserve this water to make stock. Pull tails off of shrimp, cut each shrimp into bite size pieces. Add to your crawfish.

Seasoning: Mix together the paprika, Cajun seasoning, cayenne pepper, white and black pepper. Take 1 tbsp of this mixture and mix ½ tsp of salt with it; season the crawfish and shrimp with this, tossing to coat. Set aside.

For stock: Take reserved cooking liquid, add enough boullion to make a slightly weak tasting stock. (The heavy roux flavor will dominate the soup anyway, so you don’t need a strong stock for this).

When your roux is ready, add the onion, green pepper, celery, garlic, and bay leaf. Whisk to combine, and cook over low-medium heat for about 5 minutes. Whisk in stock, canned tomatoes, and tomato paste. Add the 1 tbsp of Gumbo file powder.
Cook for about ½ hour over low heat until it thickens. Fold in the crawfish and shrimp; close to serving time, add the okra. Season to taste with additional salt and pepper or Old Bay Seasoning.

Serves about 6 (approximately)

Jane&Andy

06-28-2005, 11:07 AM

ardathpaige - I've only made those cupcakes once but they turned out really good. I like to bake but I'm no expert, it was an easy recipe. I think I just usually take the cream cheese out when I start baking - by the time I get to the icing its soft enough. The low fat (but not fat free) cream cheese is softer and I'll sometimes use it for baking - I haven't noticed a significant taste difference.

ee_chick

06-28-2005, 11:25 AM

I make this at least twice a month.

HONEY AND SOY GLAZED SALMON
epicurious

2 tablespoons honey
2 tablespoons soy sauce
1 1/2 tablespoons fresh lime juice
2 teaspoons Dijon mustard
1 tablespoon water
2 teaspoons vegetable oil
two 6-ounce pieces salmon fillet

In a small bowl whisk together honey, soy sauce, lime juice, mustard, and water. In a small non-stick skillet heat oil over moderately high heat until hot but not smoking and cook salmon 2 to 3 minutes on each side, or until golden and just cooked through. Transfer salmon to 2 plates. Add honey glaze to skillet and simmer, stirring, 1 minute. Pour glaze over salmon.

ee_chick

06-28-2005, 11:26 AM

I lovelovelove this

Sesame-Hoisin Grilled Pork Tenderloin

Recipe By :
Serving Size : 4-6
Categories : pork tried and true

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons soy sauce -- (light is fine)
1 1/2 tablespoons hoisin sauce
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons smooth peanut butter
1 tablespoon fresh ginger -- peeled and chopped
1 tablespoon sesame oil
1 tablespoon chile-garlic sauce
2 teaspoons fresh lime juice
3 cloves garlic -- finely chopped
2 1/2 pounds pork tenderloin -- (2 pork tenderloins), trimmed

To make the sesame-hoisin sauce, in a small bowl stir together the soy sauce, hoisin sauce, vinegar, peanut butter, ginger, sesame oil, chile-garlic sauce, lime juice, and garlic. Place the tenderloins in a shallow, non reactive dish and spoon the sauce over it. Cover and refrigerate at least an hour and up to three hours, turning at least once.

Preheat the grill to medium high heat. Grill the meat directly over the heat elements, turning every 4-5 minutes, until done to your liking, about 20 minute total for medium. Test with an instant-read thermometer for doneness. It should read 150 degrees.

Remove the meat from the grill, cover with foil, and let rest five minutes. Carve into thin slices, across the grain, and at an angle to the cutting board.

Source:
"Williams Sonoma, Essentials of Grilling"

ee_chick

06-28-2005, 11:31 AM

Yum! I'm making these again for 4th of July. :)
I vary my rub, but don't put allspice in. It's too strong.

Alton Brown's No-Backyard Baby Back Ribs

1 full rack/slab baby back ribs
Kosher salt
Shake No. 9 (see note)
1/2 cup orange juice (not fresh squeezed)
1/2 cup prepared margarita mix
1/3 cup honey
1/3 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon espresso powder or instant coffee (freeze-dried, not actual grounds)
1/8 teaspoon ground cayenne

Application: braising, then broiling

Rinse the ribs and pat dry with paper towels. Place on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season liberally on both sides with the salt and Shake No. 9.

Turn the ribs meat-side-down and tightly seal inside the foil by folding and rolling the longer edges together, then closing the ends tight over the ribs. Place the packet in the roasting pan and refrigerate for 6 to 12 hours, turning the sealed packet over once.

Preheat oven to 350 degrees.

Remove the packet from the refrigerator and unroll one end, shaping the foil upward like a funnel. Pour in the orange juice and the margarita mix. Reseal the foil packet and see-saw it back and forth a couple of times to evenly distribute the liquid inside. Return the packet to the pan and place the pan in the middle of the oven. After 1 hour, reduce the temperature to 250 degrees and cook until tender, approximately 2 hours.

Remove the pan from the oven, unroll one end of the packet, carefully drain all the juice into a saucier or small saucepan, and add the honey, ketchup, Worcestershire sauce, espresso powder, and cayenne. Bring the mixture to a boil, whisking frequently until reduced to a glaze that coats a spoon. Remove the pan from the heat.

Move oven rack to the next-to-the-top position and turn on the broiler (use the high setting if you have a choice). Remove the slab from the foil packet and cut it into four equal sections (I use kitchen shears for this). Place ribs on the broiling pan, meat side up, brush with the glaze, and broil for 2 to 3 minutes. Reglaze and repeat until the ribs are a dark mahogany color. Flip the ribs bone side up and glaze, and broil a minute longer.

Makes 1 to 3 servings, depending on who's doing the eating

NOTE: A part can be any amount - a tablespoon, for example - depending on how much is needed. For one rack of ribs, 1/2 to 3/4 cup of rub will be sufficient. The ratio of ingredients for Rub No. 9 is: 5 parts brown sugar, 3 parts chile powder, 1 part garlic powder, 1/2 part ground thyme, 1/4 part cayenne, and 1/4 part allspice.

Jen1098

06-29-2005, 06:12 AM

subscribing b/c I really need some new ideas!

Here's one from Allrecipies-dh loves loves it and it's so easy to make. I make the glaze during ds nap so it's less I have to do later

The orginal recipie is for 10 servings but I switched it to 4 servings.

Candied Chicken

INGREDIENTS:
4 skinless, boneless chicken breast halves
3/4 cup and 2 teaspoons dry bread crumbs
2-1/2 teaspoons all-purpose flour
1-1/4 teaspoons dried oregano
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1-1/4 teaspoons vegetable oil
1/2 cup and 1 tablespoon and 2 teaspoons packed brown sugar
1 tablespoon and 1-3/4 teaspoons prepared mustard
3 tablespoons and 1/2 teaspoon ketchup
1-1/4 teaspoons Worcestershire sauce
1-1/4 teaspoons soy sauce
1 tablespoon and 1-3/4 teaspoons grated onion
1/4 teaspoon salt
1/4 cup and 2 teaspoons water
4 pineapple rings

--------------------------------------------------------------------------------

DIRECTIONS:
Rinse chicken breasts and pat dry. In a shallow dish or bowl, mix together the bread crumbs, flour, oregano, 2 teaspoons salt and pepper. Heat oil in a large skillet over medium high heat; dredge chicken in bread crumb mixture and brown in skillet, about 3 to 4 minutes each side. Layer chicken in 2 lightly greased 9x13 inch baking dishes.
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan over low heat, combine the brown sugar, mustard, ketchup, Worcestershire sauce, soy sauce, onion, 1/2 teaspoon salt and water. Bring to a boil, and pour over chicken. Cover baking dishes with aluminum foil.
Bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear. Top each piece with a pineapple ring, and serve.

thompso2

07-31-2005, 11:54 AM

I don't cook much (I don't really enjoy it, and DH does, so he's pretty much the chef around here), but I make a few things well -- spaghetti sauce, quiche and lasagne are among my repertoire. My signature dish, though, is apple crisp. My DH doesn't eat anyone else's anymore, because he says he just likes mine better. ;) So, I thought it might be fun to see what other people's specialities are, and maybe get some new recipes to try.

Here's an approximation of my recipe:

Apple Crisp
4-6 large apples, coarsely chopped (I prefer Granny Smiths)
2 tsp. cinnamon and sugar (mixed together in whatever proportion you like)
Butter or cooking spray
2/3 c. reg. oats
1/3 c. flour
1/4 cup brown sugar (though white sugar will do)
5-6 tbsp. butter
1 tsp. cinnamon
1/4 tsp. salt

Toss apples lightly with sugar and cinnamon and spoon mixture into a 8 or 9 inch square baking dish (or two oval gratin dishes) coated lightly with butter/cooking spray.

Combine oats, brown sugar, flour, butter, cinnamon and salt, using a pastry blender or two knives, until the mixture is in pea-sized crumbles. Sprinkle evenly over apple mixture and press gently. Bake at 375 for 30-40 minutes or until golden brown. Serve warm.

What's your signature dish? Please feel free to share your recipe.

Katy

07-31-2005, 11:57 AM

I'll think on this, all the while I see (and try) what others have to say :D

LittleStar

07-31-2005, 12:32 PM

I make this baked Brie with a yummy topping of the following:

onions, brown sugar, pecans, and dried cranberries all sauteed together so it's nice and carmelized.

Eat with crackers - yum-my!!

Camdynlyn

07-31-2005, 12:42 PM

With my friends (most that don't cook) I would say my signature dish is called Taco Bake.

Taco Bake
1 lb. beef (browned)
1 packet of taco seasoning
16 oz. Sour cream
1 thing of salsa (any hotness)
Shredded Cheese (I like sharp Cheddar)

Brown hamburger and add taco seasoning according to directions on pack. Place in bottom of baking dish (rectangle dish). Layer Sour Cream and salsa on top. Cover well with shredded cheese and bake at 350 until cheese is melted (about 10 mins).

Serve with tortilla chips. YUMMY!

Etoile

07-31-2005, 01:44 PM

Lately it has been coleslaw. I have a recipe from Truly Low Carb Cooking Vol 1 that is to die for. I added my own signature touch of a little dried dill. People at potlucks go nuts.

My other easy thing I always make is my "curry in a hurry"

1 lb lamb or chicken, cut into cubes
2 tb coconut oil or butter
1 onion, chopped
2 tsp minced garlic
1 can diced tomatoes
2-3 tsp curry powder
1 cup heavy cream
salt to taste

Brown lamb or chicken in butter or oil. add onions and curry powder and sautee until transparent. add tomatoes undrained, cover and simmer on low until meat is tender (longer for the lamb; about 45 min) Add water if needed. When liquid almost absorbed, add cream and simmer until thickened. Serve over rice.

evagatesgreen2

07-31-2005, 01:58 PM

DH and I are always asked to make boneless buffalo wings(Chili's recipe) :o

DH enjoys a breaded chicken I make as well as a potato salad recipe that my mom treats as if it were a sacred treasure. :D And I make a mean cheesecake. ;)

taragiraffe

07-31-2005, 03:54 PM

My hubby and his family are Italian and they always ask me for my Pasta Figiole since his mom doesn't do much cooking anymore. I warn you, though, I don't measure anything...it's all about what tastes right. :)

Cook 1 box of ditalini pasta and 1 or 2 cans of garbanzo beans (optional) in just enough water to cover it. Roughly chop about 6 cloves of garlic up and place in a small pan. Pour EVOO over the garlic to cover it. Cook on medium heat, watching closely, until garlic is light golden brown.

Pull the garlic pieces from the oil and discard them. Open one can of tomato paste and put it in with the oil. Melt the two together over medium heat. Once the paste is incorporated, pour the mixture into the undrained pasta.

Season with salt, pepper, italian seasoning, and fresh parmesean cheese to taste. (I use a lot of cheese, at least half a cup.)

Let simmer for 15 minutes. Sprinkle with more cheese when served. This is one of those dishes that is better the next day because the flavors have more time to mix together.

manda_kate

07-31-2005, 04:31 PM

...subscribing while I think if I have even cooked anything great enough to be my signature...

elladee

07-31-2005, 04:36 PM

I do all the cooking in our house and DH does have a few meals he requests over and over again, but I don't know that I'd consider them a signiture.

I do have this Sweet Onion Dip that I am often asked to make for family parties. It's always a huge hit when I do. I guess I could call this my signiture dish...

Sweet Onion Cheese Dip

3 large sweet onions coarsely chopped
2 garlic cloves minced
2 T butter
2 cups shredded Swiss cheese
1 cup mayo
1/2 t hot sauce
1/2 cup shredded parmesan cheese
Saute onions and garlic until tender. Remove from heat.
Add cheese, mayo and hot sauce. Transfer to baking dish.
Bake at 350 degrees for 20 minutes until lightly browned.
Serve with crackers. Makes 5 cups.

looch

07-31-2005, 05:49 PM

it's got to be my stuffed flank steak. not a recipe below, but you get the idea

1 flank steak, trimmed and pounded
salt and pepper to taste
1/4 cup bacon, chopped
mozzarella cheese, cut in thin strips
parsley, finely chopped
day old bread, soaked in milk and squeezed dry

lay flank steak on cutting board, cut cross hatches in steak on both sides so it rolls easily. pound with meat mallet, season with salt and pepper.

lay next ingredients on the meat so it is evenly distributed, and then roll up and tie with kitchen string. place in a baking dish. slather a tablespoon of olive oil all over the meat, and then sprinkle with sea salt and cracked pepper. I usually add some red potatoes to the pan, and bake the whole thing in the oven, uncovered at 425 degrees for about 30 minutes.

and if the tomatoes are in season, i serve this with a tomato tart:

1 premade deep dish pie shell, parbaked and cooled
2 tomatoes
1 small log goat cheese
1/4 cup grated parmesan cheese
2-4 tablespoons half and half or milk
2 tablespoons basil, chiffonade
salt and pepper

slice the tomatoes, lay on a cookie sheet covered in paper towels. salt them and let the water drain off.
combine the goat cheese, parmesan and half and half until creamy. add the basil and salt and pepper. spread in the cooled pie shell. layer tomato slices on top of the cheese. bake in the oven, 325 degrees until the tomatoes are tender.

Guinness

07-31-2005, 06:01 PM

Subscribing . . .

My favorite is grilled bread. It is really easy, but you can do lots with it.

Buy frozen white bread loaves out of the freezer section.
Thaw until you can handle to flatten (a little cool)
Usually cut loaves in half.
Flatten to fit on your BBQ (top shelf, low heat)
grill until crispy, don't burn.

Top with anything, but I use:
Paint on olive oil
Salt
Chopped up fresh Rosemary and Garlic
Sprinkle on

Cut and serve.

I use with meals, appetizers, or to make sandwiches. You can also do it as dessert with cinnamon and sugar.

Always a hit and SOOOO easy.

beachlvr

07-31-2005, 07:05 PM

I make a spinach artichole dip that everyone expects when they come to a praty.

I add a package of frozen chopped spinach (thatwed and drained), a can of artichoke hearts (draind), and a big scoop of mayonnaise, a big scoop of sour cream, and a lot of parmesan cheese. I might add a little garlic depending on my mood. I cook it in my mini crockpot and serve it with bread or tortilla chips.

cgmom313

08-01-2005, 06:58 AM

Love everyones receipe so far. You can usually find me in the family thread, but I love to cook, so I need to hang out here more. I think I have a few sig dishes, but the one everyone asks for is my Hasbrown Casserole dish. It can be served at a brunch or at dinner with your favorite meat dish.

Hasbrown Casserole
1 bag of frozen hashbrowns (Thawed)
Can of Cream of Mushroom Soup
Small Onion Chopped
1/2 stick of butter (Melted)
About a cup of Sour Cream. (You can add to your taste, we like a little xtra because it makes it creamier)
2 cups of Shredded Chedder Cheese
Add a little salt and pepper

Mix all ingrediants together. Put in a casserole dish add a little chedder cheese to the top, bake at 350 for about 55 minutes. Yummy Good!!!

DianaFaye

08-01-2005, 09:21 AM

Most of the stuff I make is traced back to my Dutch background. Being Dutch, we eat a lot of indonesian foods.

I'd say my trademark is a dish called Bahmi Goreng. Very tasty dish. Another one of my faves that is Italian is Shrimp Fra Diavolo.

ETA: Shrimp Fra Diavolo Recipe.

1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

boilermaker

08-01-2005, 10:19 AM

Great thread. I'll have to try out some of these recipes...

I have 2 "dishes" that I am known for. There is a great bread recipe that has been passed down in my family. It is like a crusty white bread but the inside is heavenly soft. I make it from scratch, so it takes a few hours. Totally worth it though.

I also have an awesome salsa recipe that I bring to all cookouts, partys, etc. I typically give a batch of it, along with chips and a serving platter for housewarming gifts, etc. Unfortunately, the original "owner" of that recipe swore me to secrecy too.

Sposa06

08-01-2005, 10:36 AM

For dinner, I am known for penne all'arrabbiata. I don't have a recipe, I just sort of make it up as I go along ... I never measure anything. It's a little different each time, but that's the way it should be. If you'd like an approximation of how to make it, I can come up with one.

For dessert/snacks, I am known for chocolate chip mint cookies. Incredibly easy. Just use mint extract in place of the vanilla extract your favorite chocolate chip cookie recipe calls for! (I use the one on the back of the Tollhouse chocolate chip package.)

I will be making that hashbrown casserole for breakfast this weekend!

Reenie

08-01-2005, 12:42 PM

I make tons of yummy things (I know, I'm so modest ;) ), but things I take to potlucks, etc., are always "easier," but people always ask for my:

Snickers Salad
7-layer Mexican Dip
Cranberry Upside-down Coffee Cake

They're all super easy and super yummy. :)

Aug2002Bride

08-01-2005, 12:43 PM

Meatballs or Spinach Dip

Meatballs I just buy frozen and throw in a container of ketchup and grape jelly

Spinach Dip i use the recipe from Knorrs Veg. Soup Mix box.

looch

08-01-2005, 02:51 PM

reenie, i admit it, i am curious. can you post instructions for the snickers salad?

Reenie

08-01-2005, 04:55 PM

reenie, i admit it, i am curious. can you post instructions for the snickers salad?

Most definitely! :) (Just so no one is confused: this "salad" is not really a salad- it's more of a dessert; the ingredients kind of give it away, but just so that you know...)

Snickers Salad- Super Easy, Super Yummy
6 Granny Smith apples, washed, cored, and chopped into pieces (leave peels on)
30 (yes, that's thirty) fun-size Snickers, frozen and then smashed to bits (I throw mine in the food processor, but you can pound them out with a meat mallet, too)
8 ounces sour cream
8 ounces thawed Cool Whip

Stir together and refrigerate until serving. :)

Enjoy!

mierin

08-01-2005, 06:02 PM

Good question. I think that would be my chicken pot pie, for which I must give credit to Cooks Illustrated. I certainly didn't make it up! I also make a mean german potato salad (Bobby Flay) and fried chicken (Paula Dean). None of them are my own, though! But I don't mind letting people think they are. ;)

Candy

08-01-2005, 06:21 PM

Interesting recipe Reenie. I'll have to try that.

Aug2002Bride

08-01-2005, 06:37 PM

Yeah the snickers salad sounds interesting. I might give it a shot. I will have to try it for something such as an event or something because my DH wont eat sweets most of the time. So I can see me eating the entire bowl of it or it going to waste (if I have any willpower not to eat it all ;) )

manda_kate

08-01-2005, 06:41 PM

I also make Snickers salad. It's very good!

Katy

08-01-2005, 08:49 PM

Okay ladies, I think we need a bit of a rule here...if you post about something that's your "signature dish" then by all means, you MUST share the recipe (unless your sworn to secrecy - not that I buy that excuse ;))

Deal?

As for me, beyond the basic spinach dip recipe (found on the Knor box) I can't think of anything off the top of my head. I think this is because I don't get to "entertain" all that much since moving out here (I'm just now starting to get in the swing of things). But I'll keep working on it :cool:

mierin

08-02-2005, 09:03 AM

Okay ladies, I think we need a bit of a rule here...if you post about something that's your "signature dish" then by all means, you MUST share the recipe (unless your sworn to secrecy - not that I buy that excuse ;))
Oh, okay. :D

Chicken Pot Pie
You can make the filling ahead of time, but remember to heat it on top of the stove before topping it. Mushrooms can be sautéed along with the celery and carrots, and blanched pearl onions can stand in for the onion.

Serves 6 to 8
Pie Dough

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon table salt
8 tablespoons unsalted butter (1/4 pound), chilled and cut into 1/4-inch pieces
4 tablespoons vegetable shortening , chilled

Chicken Pot Pie

1 1/2 pounds boneless, skinless chicken breasts or boneless, skinless chicken thighs
1 can low-sodium chicken broth , with water added to equal 2 cups
1 1/2 tablespoons vegetable oil
1 large onion , chopped fine
3 medium carrots , peeled and cut crosswise 1/4-inch thick
2 small ribs celery , cut crosswise 1/4-inch thick
table salt
ground black pepper
4 tablespoons unsalted butter
1/2 cup unbleached all-purpose flour
1 1/2 cups milk
1/2 teaspoon dried thyme
3 tablespoons dry sherry
3/4 cup frozen peas , thawed
3 tablespoons minced fresh parsley leaves

1. Mix flour and salt in workbowl of food processor fitted with the steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of the flour. Cut butter into flour with five one-second pulses. Add shortening; continue cutting in until flour is pale yellow and resembles coarse cornmeal, keeping some butter bits the size of small peas, about four more one-second pulses. Turn mixture into medium bowl.

2. Sprinkle 3 tablespoons ice-cold water over the mixture. Using rubber spatula, fold water into flour mixture. Then press down on dough mixture with broad side of spatula until dough sticks together, adding up to 1 tablespoon more cold water if dough will not come together. Shape dough into ball, then flatten into 4-inch-wide disk. Wrap in plastic and refrigerate 30 minutes while preparing pie filling.

3. Adjust oven rack to low-center position; heat oven to 400 degrees. Put chicken and broth in small Dutch oven or soup kettle over medium heat. Cover, bring to simmer; simmer until chicken is just done, 8 to 10 minutes. Transfer meat to large bowl, reserving broth in measuring cup.

4. Increase heat to medium-high; heat oil in now-empty pan. Add onions, carrots, and celery; sauté until just tender, about 5 minutes. Season to taste with salt and pepper. While vegetables are sautéing, shred meat into bite-sized pieces. Transfer cooked vegetables to bowl with chicken; set aside.

5. Heat butter over medium heat in again-empty skillet. When foaming subsides, add flour; cook about 1 minute. Whisk in chicken broth, milk, any accumulated chicken juices, and thyme. Bring to simmer, then continue to simmer until sauce fully thickens, about 1 minute. Season to taste with salt and pepper; stir in sherry.

6. Pour sauce over chicken mixture; stir to combine. Stir in peas and parsley. Adjust seasonings. (Can be covered and refrigerated overnight; reheat before topping with pastry.)

7. Roll dough on floured surface to approximate 15-by-11-inch rectangle, about 1/8-inch thick. If making individual pies, roll dough 1/8-inch thick and cut 6 dough rounds about 1 inch larger than pan circumference.

8. Pour chicken mixture into 13-by-9-inch pan or any shallow baking dish of similar size. Lay dough over pot pie filling, trimming dough to 1/2 inch of pan lip. Tuck overhanging dough back under itself so folded edge is flush with lip. Flute edges all around. Or don't trim dough and simply tuck overhanging dough into pan side. Cut at least four 1-inch vent holes in large pot pie or one 1-inch vent hole in smaller pies.

9. Bake until pastry is golden brown and filling is bubbly, 30 minutes for large pies and 20 to 25 minutes for smaller pies. Serve hot.

German Potato Salad
(This says to do it on the grill, but I've only ever done it on the stove top)

3 pounds new potatoes
1 yellow onion, quartered
1/2 pound bacon, diced
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon mustard seeds
1/4 cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves

Preheat the grill to high. Place potatoes in a large pot with the onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.

Fried Chicken

3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House Seasoning:
(by the way, this makes a whole batch. DO NOT put ALL of this on the chicken!!)
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Whew! Enjoy.

Sposa06

08-02-2005, 09:32 AM

Bowing to Katy's edict ;) :

Penne all'arrabbiata (angry penne ... it's spicy!)

1 16-oz. package penne pasta
About 1 pound of ripe tomatoes, peeled, seeded and chopped up
1 clove freshly minced garlic
1/4 cup extra virgin olive oil
1 teaspoon crushed red pepper
Salt
Pecorino cheese

Cook the penne until it is al dente - not until it is soft! Cook the garlic and crushed red pepper in the oil on high heat until the garlic is lightly browned. Lower the temperature to medium, then add the tomatoes and a little salt. Cook until it gets thick - around 15-20 minutes. Mix the sauce in with the drained pasta, and top each serving with some percorino cheese (asiago is good, too ... if you like your cheese with less flavor or "bite," you could use parmesan).

That's it! It's one of my favorites. It changes a bit each time I make it - sometimes I use more garlic, sometimes I add a little diced onion, sometimes a little pancetta - but it is ALWAYS good! Buon appetito!

nic

08-02-2005, 09:54 AM

I guess you could call this my signature dish:

Pasta w/ tomatoes and artichokes

1 pound of your favorite pasta cooked according to directions
1 14 oz can diced tomatoes
1 can artichokes (non the marinated ones) chopped
2 shallots (minced)
4 cloves of garlic (minced)
1/4 parmasean cheese
1 cup chicken stock
1/2 white wine
1 T olive oil
1T butter

Heat pan over low/medium heat. Add olive oil and butter, heat 1-2 minutes. Add shallots and cook for 3 minutes. Add the garlic and cook another minute or until soft.
Add the tomatoes and artichokes and cook until the liquid in almost gone (about 5-7 minutes)
Add the chicken stock and wine and reduce liquid by 1/2
Add pasta back to the tomato/artichoke mixture, remove from heat and finish with parmasean cheese

emmjay

08-02-2005, 10:31 AM

I have two - actually the sesame chicken recipe is a combination of my dad's cashew chicken recipe, a Weight Watcher's recipe, and my own tweaks here and there. It's mine now! ;)

Sesame Chicken:
2 Tbsp raw sesame seeds
2 Tbsp soy sauce
2 Tbsp hoisin sauce
1 Tbsp honey
2 tsp cornstarch
1/8 c dry sherry
1 Tbsp ginger root minced
1 clove garlic, minced
1/2 tsp five-spice powder
2 Tbsp all-purpose flour
1/2 tsp table salt
1/4 tsp black pepper
1 pound uncooked boneless, skinless chicken breast(s), cut into 2-inch pieces
2 tsp peanut oil

Place a large nonstick skillet over medium-high heat. Add sesame seeds and cook until lightly toasted, shaking pan frequently, about 2 to 3 minutes; transfer seeds to a shallow dish and set aside.

Whisk hoisin sauce, soy sauce, honey, cornstarch, sherry, ginger, garlic and five-spice powder together in a small bowl; set aside.

Combine flour, salt and pepper together in a shallow dish; add chicken and turn to coat. Shake chicken pieces to remove excess flour.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and sauté until browned on all sides, about 5 minutes. Add soy sauce mixture to chicken and cook until sauce thickens and is almost evaporated, about 2 to 3 minutes more.

Dip chicken pieces in toasted sesame seeds and serve, drizzled with any additional soy sauce mixture. 4 servings

----------------

The other one is my DH's favorite dinner, and it's also my "go-to" recipe for company.

Salmon with Cucumber-Mango Salsa
Salsa ingredients (4 servings):
1 mango, peeled and diced
1 large cucumber, diced
1 red bell pepper, diced
1 cup scallions, chopped
1 clove garlic, minced
2 Tbsp fresh lime juice
1 Tbsp fresh cilantro
2 tsp olive oil
1/8 tsp ground cumin
1/4 tsp cayenne pepper (or more for a little kick)
salt and pepper to taste

Mix all of above ingredients in a bowl and adjust s & p to taste. Make the salsa at least 45 minutes before you make the salmon, but no more than 90 minutes because the mango will disintegrate.

The salmon can be broiled or grilled with some olive oil, salt and pepper and some lemon or lime juice - the "star" of the meal is the salsa.

Serve the salmon with the salsa on top. I usually make jasmine rice on the side.

Brady

08-03-2005, 11:12 AM

Evasgategreen - Can you post the buffalo wing recipe? I'm super curious!

Great thread.

evagatesgreen2

08-03-2005, 11:14 AM

I sure can! :) I meant to come back and post it sooner. Will be back in a flash. :)

evagatesgreen2

08-03-2005, 11:44 AM

Ingredients:
1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets(We use tenders for the most part)
4-6 cups vegetable oil
1/4 cup Crystal or Frank's Louisiana hot sauce
1 tablespoon margarine

Cooking Instructions:

1. Combine flour, salt, peppers and paprika in a medium bowl.

2. In another small bowl, whisk together egg and milk.

3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.

4. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.

5. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.

6. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.

7. As chicken fries, combine the hot sauce and margarine in a small bowl. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine. You can also use a small saucepan for this step. Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended.

8. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels.

9. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

We usually make this dip to go along with it.
Bleu Cheese Dressing

1 cup mayonnaise
2 tablespoons buttermilk
1 tablespoon crumbled bleu cheese
1/8 teaspoon coarse ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder

1. Mix all ingredients together by hand in a small bowl until smooth.
2. Cover and chill for 30 minutes before serving.
Makes 1 cup.

Hello Kitty

08-03-2005, 12:07 PM

Boilermaker, would you mind posting:
There is a great bread recipe that has been passed down in my family. It is like a crusty white bread but the inside is heavenly soft
this recipe? I am very into making my own bread, and would love to find a white bread that I like.

As far as signature dishes, I make a very authentic grilled pizza. My secret is using Jiffy brand pizza crust mix with an extra 1/4-1/2 cup of flour.

rene'

08-03-2005, 12:08 PM

I think my signature dishes are both cakes. One is the pumpkin gooey butter cake that Paula Dean makes. I am asked to make that every Thanksgiving.

The other cake that I get requests for a lot, I just call my "Strawberry Cake." It's basically a strawberry cake mix, frozen strawberries, cool whip and vanilla pudding. You make the cake according to package directions, put the frozen strawberries in a blender, poke holes (pretty good size holes, I use the end of a wooden spoon) in the cake after it's cooled, pour in the strawberries. Mix together milk and vanilla pudding, fold in Cool Whip and then spread over the cake. The longer you refrigerate it, the better it is. I will put in exact measurements when I get home and look at the recipe.

It's so yummy!

evagatesgreen2

08-03-2005, 12:29 PM

This is my mom's recipe. I think it is older than I am lol!

Quilter's Potato Salad

Makes 12 servings

Salad dressing:

Two eggs beaten slightly
1/3 cup vinegar
1/3 cup sugar
1 teaspoon of mustard
1 teaspoon of salt
1/4 teaspoon of pepper
1/2 cup mayo

Optional ingredients are 1/2 to 1 teaspoon chopped chives and 1/2 teaspoon of celery seed

Salad:

2 1/2 pounds of red potatoes
1 cup diced celery
1 cup chopped onion
salt and pepper to taste

Optional ingredients:

paprika
parsley sprigs

To prepare dressing:

Combine first six ingredients in small pan and cook over low heat until mixture thickens, stirring constantly. Cool. Blend into mayo, stirring until smooth. Add chopped chives and celery seed if desired.

To prepare salad:

Cook unpeeled potatoes in salted water. Cover and cook for thirty to forty minutes or until tender. Drain and then set in cold water to cool and then refrigerate until cool. Peel potatoes and cut into one inch chunks. Add celery, onion and salad dressing, salt and pepper to taste, blending thoroughly.

DH tweaks it a bit and tried leaving the skins on the last time but he has also added minced garlic to it.

lady1297

08-03-2005, 05:20 PM

Oh, I love this thread...I'm subscribing now! I may have to try the Quilters Potato Salad this weekend for DS's 1st birthday party!

My signature recipe is probably Beef Stroganoff. The recipe is so easy.

1 lb ground meat or strips of top round
1 can cream of mushroom soup
1 can mushrooms
1 chopped onion
ketchup
A1 sauce
1 small container of sour cream
Noodles (any kind cooked according to package)

Brown the meat, saute the onions and mushrooms. Add the soup. Add enough ketchup to make the sauce a salmon color. Add a splash of A1 sauce. Cook for about 30 minutes to an hour on low, low heat. Add sour cream. Mix with noodles. Serve with a nice salad and enjoy!

(Add more soup if you want to make more sauce.)

EmilyZA

08-05-2005, 06:06 PM

Reenie

08-05-2005, 06:26 PM

EmilyZA

I make a modified version of your dirt cake--- sand cake! It's with vanilla pudding and vanilla wafers. I put them in little dessert cups, though, and stick in those little drink umbrellas and gummy seashells.

DianaFaye

08-05-2005, 06:55 PM

MrsBeckyLP

08-06-2005, 02:27 PM

This is my favorite thing to make and is also FHs favorite thing to eat (but don't tell him I got the recipe from a Valentines dinner an old boyfriend made me! ;) )

This is also an approximation because I just throw stuff in and never measure!

Chicken Alfredo Tortillas

4 boneless skinless chicken breasts
1/2 of a yellow onion, finely chopped
2 cloves garlic, minced, pressed, whatever you call it!
1 1/2 cup sliced fresh mushrooms
1/3 cup water
1 1/3 stick butter
1 small carton whipping cream (i'm not sure on the ounces, but it's about the size of a milk carton you would get in elementary school!)
1 triangle parmesan cheese, grated (once again, not sure on the ounces, might be 16, might be 8)
2 cups provolone cheese
2 cups swiss cheese
4 flour tortillas
salt
pepper

Preheat oven to about 350.

Chicken:
Grill or bake chicken, cut into bite size pieces (you can also cut the raw chicken and cook in skillet, but I hate dealing with raw chicken).
In skillet, add 1/3 stick butter and salt and pepper to taste.
Keep warm.

Veggies:
Combine mushrooms, garlic, onion and water in another skillet. Sautee until water is almost gone.

Sauce:
This is the best part. YOU HAVE TO MAKE THE SAUCE...NOT JUST ADD ANY STORE-BOUGHT ALFREDO SAUCE!
Melt stick of butter.
Once it's melted, add whipping cream until near boiling. Reduce heat.
Slowly stir in grated parmesan cheese (I use a fork). Make sure to do this slowly...you don't want the cheese to form a chunk.

Place 4 tortillas in greased baking dish, with the sides of each facing up.
Put even amounts of chicken in each.
Add even amounts of veggie mix to each.
Pour some sauce in each one.
Add provolone and swiss cheese to each.
Close each tortilla and pour rest of sauce over the top to keep them closed.

Bake for about 15-20 minutes and ENJOY!

If anybody tries this, you have to let me know. I've never shared this "recipe" and it's one of my favorites, so I'm curious to know what others think! :D

MES in Chicago

08-06-2005, 05:49 PM

Reenie, could you please post the recipe for the cranberry upside down coffee cake? I love cranberries!

I don't seem to have a signature dish as I love to keep trying new recipes, but my husband and I both really like this easy dish...Cranberry Pork Chops

4 boneless pork chops
1 can of jelled cranberry sauce
1/2 c. of cranberry juice, apple juice, orange juice or water in a pinch
1t. dried mustard
1/4 t. ground cloves

Put pork chops in a slow cooker. Combine all other ingredients on top. Cook on low for 8-10 hours. Usually serve this with green beans and walnut rice (rice with butter, crushed walnuts and a squeeze of lemon juice)

Aug2002Bride

08-06-2005, 05:54 PM

Do you just use White Rice and add the walnuts and lemon juice? It sounds good, Id like to try it out!

Reenie

08-06-2005, 10:38 PM

MES in Chicago Sure thing! This recipe (and I should credit it to Marjorita Whyte of www.allrecipes.com) has become a Christmas brunch staple for us:

Cranberry Upside-Down Coffee Cake

2/3 cup packed brown sugar
1/3 cup butter
1 1/4 cups whole cranberries
1/2 cup chopped pecans

1/2 cup butter, room temperature
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

1) Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

2) In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans.

3) In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan.

4) Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm. (I have also had it cool and it's equally fabulous!).

Katy

08-06-2005, 11:48 PM

these are all sounding so good. Thanks to everyone for going back and posting the recipes. I'm going to need to give some of them a try (and then start my own "signature" meal) :D

MES in Chicago

08-07-2005, 10:32 AM

Aug2002 - Yes, just white rice. I am sure it would be good with brown rice as well.

Reenie- Thanks for the cake recipe. Sounds great!

Sophia

08-07-2005, 02:22 PM

I really shouldn't look at threads like this when I'm hungry. ;)

This is my Tomato Florentine Soup . I created it after Jason's Deli stopped serving it. The measurements are approximate. I generally eyeball it & adjust to taste.

2 bottles tomato soup (not canned)
1 1/2 TBSP dried oregano
1 TBSP minced garlic
pepper to taste (I generally like it peppery)
8 ripe Roma tomatoes, chopped
1/2 bunch spinach, deveined and chopped or torn
2 chicken boullion cubes

bring to boil

add 6 oz. small or medium shell pasta

simmer

solongtogo

08-07-2005, 03:46 PM

yum, I'm going to have to try some of these out!

Janey

08-08-2005, 05:03 PM

My signature dish, which just about got me a marriage proposal once upon a time, is BEEF STROGANOFF:

Stew meat, or steak sliced on the diagonal
Campbell's Beef Broth
Onion (Walla Walla Sweet if you can find them; yellow if you can’t)
Mushrooms (pre-sliced is easier)
Butter/Marg. (I use Promise or something similar)
Beef Boullion
Garlic Powder
Garlic Cloves
Black Pepper
Vegetable Oil
Dill Weed
Worschetshire sauce (I use Lea & Perrins)
Ketchup (I use Heinz)
Flour
Sour Cream (I use Tillamook)
Extra Wide Egg Noodles (I use yolkless)

I know there aren't any quantities there... this recipe isn't like that. :p If I use One package of meat, I use One package of pre-sliced mushrooms and one medium-large onion. Usually I double the shrooms cause I usually end up snacking on them while I cook. :) If I double the recipe, I'll use 3 packages of shrooms, and maybe 4. The rest of the recipe just sort of gets 'adjusted' based on how much meat I have. When I make this, though, I usually make a ton of it. The dish takes about 3-4 hours to make so I only do it about once a season (plus, if I make it too often, I find that it's less "special" to the people I make it for, which reduces its impact). The sauce freezes well, so whatever I don't put on the noodles gets put into Rubbermaid containers and goes into the freezer.

Put the meat in a big pot (it's important to use a Big Pot) and pour a little bit of Vegetable oil on there. Turn the meat with your fingers and get it all thinly coated. Season with black pepper and garlic powder, and brown it. When the meat is browned, pour on the Campbell’s Beef Broth. How I tell if I have enough broth is that I pour it on till I just see little tops of meat pieces sticking out of the liquid.

Add: A couple of Beef Boullion cubes, some Worschetschire sauce, a couple of garlic cloves, a pinch of dill weed (not too much or your stroganoff will taste like pickles), a tiny squirt of Ketchup (not too much or your stroganoff will taste like French fries). Put a lid on the pot, and simmer.

While the above is simmering, chop up your onion into fairly large chunks (sliced mushroom sized, I guess). Put this into a large skillet with some butter/margarine, and sauté. When the onion pieces are good and soft, add the mushrooms. Sauté until mushrooms are tender. Stir flour into onion/shroom mixture until it is a very thick paste.

Try a piece of the simmering meat. If it is very very tender, then you're ready for the next step. If it's not, then leave it to simmer for another 30 minutes, and try again. You want the meat tender. Don't try to rush it. At this point, the odors emanating from the kitchen will call your cohabitants from all corners of the house, asking with a slight whimper in their voice: "When is it going to be ready?" "About an hour," you say.

Once the meat is tender, add the onion/shroom paste a large spoonful at a time, stirring until flour is dissolved after every spoonful. Your sauce should be pretty thick at this point, but we're not done. This is where you fold in the sour cream. If I have made "A ton" of it, I'll use an entire container of sour cream. Less if I've made less.

Let that simmer a while with the lid off, stirring occasionally, and make your Extra Wide Egg Noodles. After the noodles are cooked, pour the stroganoff sauce onto the egg noodles, and stir.

Enjoy.

Leftovers heat up marvelously in the microwave.

MES in Chicago

08-09-2005, 07:03 AM

kjh - I just love your recipe description! I will have to try it this fall.

Melissa

evagatesgreen2

08-14-2005, 12:20 PM

I think I have found a new signature dish! Chocolate waffles. :)

DH had a desire for them on Saturday so I found a recipe online and they came out well. We didn't have the ice cream or chocolate syrup it called for but we used fresh whipped cream instead. It is probably meant more as a dessert type dish.

INGREDIENTS:

1 cup sifted cake flour
1/4 teaspoon salt
3 tablespoons sugar
1 1/2 teaspoons baking powder
1 egg, beaten
1/2 cup milk
1/2 teaspoon vanilla
1 square (1 ounce) unsweetened chocolate, melted
3 tablespoons butter, melted
Vanilla or Chocolate Ice Cream
Chocolate Fudge Sauce or Caramel Sauce
PREPARATION:

Sift together the flour, salt, sugar, and baking powder. Combine egg, milk, vanilla, chocolate, and butter; blend well. Add egg mixture to sifted ingredients; mix well. Bake in hot waffle iron. Cut into halves and serve with ice cream and chocolate fudge sauce or caramel sauce.

The whipped cream recipe we used

INGREDIENTS:

1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla
PREPARATION:

Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie or dollop on bread pudding, gingerbread, cobblers, or other desserts.

kalogrias

08-15-2005, 11:58 AM

I think I have two signature dishes -- the first is my vodka sauce (I just had some for lunch with pasta) and the second is my schnitzel with mashed potatoes.

DH loves the latter -- it's his fave dish that I make. The former came about because it's just about the only pasta sauce I'll eat (I'm very picky), so I decided I needed to learn to make it at home. Friends have asked me to bottle it for them -- in fact, one of my friends told me that, when she gave birth, the only present she wanted from me was a jar of my vodka sauce :D Of course, she got it -- and more. :)

Vodka Sauce:
1/4 cup butter
1/2 yellow or white onion
2 cloves of garlic
1/2 large red pepper or one whole small/medium pepper (key ingredient)
1/2 - 2/3 cups vodka
28 0z. can of tomato sauce (Hunts, etc)
1/2 pint of whipping cream
pinch of sugar
salt to taste
Important -- one splatter screen!

Melt the butter in a pan, taking care not to brown it too much
Cut the onions into thin rings, sautee in the butter. Add the 2 cloves of garlic and the cubed red peppers to the butter while the onion is sauteeing. Sautee until onions are almost see-through and peppers are soft (ish).
Add vodka. Stir. Simmer for 10 minutes to make sure all the alcohol is cooked out.
Add tomato sauce. Add the pinch of sugar. Stir completely. Put the splatter screen over the pan and let it reduce for 10-15 mins. Stir occasionally.
When it looks fairly well reduced (ie. the total volume has gone down about 1/3), add the whipping cream. Stir completely. Replace splatter screen. Stir occasionally for about 15 mins until the mixture is reduced to a thick sauce.

Serve with penne or fusilli. Serves about 5.

The first time I made it, I didn't use the splatter screen, and I was cleaning tomato off the ceiling.

bellezzadolce

08-17-2005, 11:33 AM

Me friends always request that I make brownies

-brownie mix with hershey's syrup pouch
-milk chocolate frosting
-pecans
-2 large symphony candy bars

Prepare brownie mix according to directions
place thin layer of mix in pan
breakup and place symphony bars in pan
pour rest of mix
bake
cool brownies and frost brownies
top with toasted pecans

Amuse Bouche

08-18-2005, 07:13 PM

When I was in high school, I made really good oatmeal cookies. I haven't lived near my family in 10 years, and I haven't made oatmeal cookies in 10 years, but they're constantly asking for oatmeal cookies.

My other signature dishes? I vary it a lot, since I like to cook and try new recipes, but there are a few things I make over and over. Pavlova, beef stew, roast chicken, chocolate brownie cookies. Here's a fruit cake I've been making again and again this summer:

I added about 1 T cardamom to the batter, used nectarines tossed with lemon juice, sugar, and more cardamom (would probably skip this second application of cardamom) replaced milk with buttermilk and 1/2 tsp. baking powder with baking soda. I've also added ground almonds to the batter, made it with whole plum halves and sprinkled raw sugar on the top. I would bake it 40-50 minutes -- I baked it 50 and it was a bit dry. It was delicious. Can also be made with frozen berries, plums, peaches, pears ...

6 tablespoons butter, room temp
1 1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
scant 1 cup sugar; of this, put aside 2 tblsp
1 large egg
1/2 cup milk
1 tsp vanilla extract
(optional: a few drops of lemon oil)
Fruit: berries (blueberries or raspberries; if using r-berries, frozen ones work better), apricots, plums...

Preheat oven to 350. Butter a 9" cake pan and coat with breadcrumbs or flour. Stir together the flour, baking powder, and salt.

With a spatula, cream together the butter and all but 2 tblsp of the sugar. Add the egg, milk, and vanilla.

Stir in the flour mixture and mix with a spatula until smooth. Transfer batter to the pan. Cover the surface of the batter with the fruit, pressing the fruit slightly into the batter. Sprinkle with remaining sugar.

(If using plums, mix the extra sugar with about 1/2 tsp cinnamon and toss the plums in the mixture, reserving a little to sprinkle on top. Also, a bit of lemon oil tossed with the plums gives the cake a nice zesty flavor.)

Bake for 10 minutes at 350, then reduce to 325 and bake for another 50-60 minutes, until golden brown and firm to the touch.

Cool in the pan for 15 min., then unmold and cool completely on a rack.

evagatesgreen2

09-05-2005, 05:48 PM

This is actually my DH's signature dish.

For crust
3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers)
1/2 cup pecans (1 3/4 oz), finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled
For filling
1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon (optional)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8-oz) packages cream cheese, at room temperature

For topping
2 cups sour cream (20 oz)
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon (optional)

Garnish: pecan halves

Make crust:
Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.
Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.

Make filling and bake cheesecake:
Put oven rack in middle position and Preheat oven to 350°F.

Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.

Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.

Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)

Make topping:
Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.

Cool cheesecake completely in pan on rack, about 3 hours.

Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.

Cooks' note:
Baked cheesecake can be chilled, covered, up to 2 days.

Makes 12 to 14 servings.

KarenS

09-05-2005, 09:51 PM

The problem with signature dishes is that I suspect most people make them so often that they don't use a recipe. At least I'mthat way. :) So these are my best guesses. These are the things I'm always asked to bring to a family get together or potluck dinner

Mom's Potato Salad
4 or 5 large potatoes, boiled, skinned, and cut into chunks
2 ribs of celery, chopped fine
1 small onion, chopped fine
2-3 boiled eggs, chopped fine
1/2 cup mayonnaise (I use light sometimes, never fat-free)
1/4 cup French's yellow mustard
Lawrey's Seasoning Salt to taste
Paprika
Mix all the ingredients except the paprika. The salad should be moist but not wet. Smooth top and sprinkle with paprika for color. Best if left to sit overnight so the flavors blend.

Deviled Eggs
1 dozen eggs, hard boiled, and cut in half
1/4 cup mayo
1 T dijon mustard
1 T pickle relish (dill, not sweet)
paprika
Take the yolks from the eggs and mash together with the mayo, mustard, and relish. Whip until creamy. Spoon or pipe back into the egg white halves. Arrange on a dish and sprinkle with paprika.

Kahlua Pecan Pie
Take any regular pecan pie recipe and add 1/4 cup of Kahlua before baking.

Potato Cheese Soup
4 large baking potatoes, peeled and cubed
enough chicken or vegetable stock to cover them
1 small onion, diced
1 rib of celery, diced
1 carrot, diced
1 or 2 cloves of garlic (depending on how much you like garlic), chopped fine
2 T olive oil
2 cups shredded sharp cheddar cheese
1 pint half and half.

Put the potatoes on to boil in the chicken or veggie stock, then lower to a simmer and cook covered. In the meanwhile, in a skillet over medium heat, put the oil, onion, celery, carrot, and garlic. Sweat the ingredients until onion is translucent and carrot is soft. Put the whole thing in with the potatoes.

When the potatoes are cooked thru, remove from heat and mash. I use a potato masher - I like some lumps in my soup. If you want completely smooth, pureed soup, use a food processor or a blender, working in batches. Once the soup is mashed or blended, add the cheese and the cream. Return to heat, stirring, until warm all the way thru and cheese is completely melted.

Serve with crusty bread and a spinach salad on the side.

Karen

evagatesgreen2

09-06-2005, 07:38 AM

Karen, all your recipes sound delicious. I am tempted to make your potato cheese soup sometime this week. :)

chefker

09-07-2005, 05:23 AM

This recipe began as an 'experiment', and is now among our favorite dishes.

Seafood Gumbo

Roux:
5 oz oil
5 oz plus 1 tbsp all purpose flour

1 large onion, chopped
1 green bell pepper, shopped
4 large celery stalks, chopped small
2 cloves garlic, pressed
1 bay leaf
1 16 oz can diced tomatoes with juice
½ can tomato paste
1 tbsp Hungarian paprika
½ tbsp Cajun seasoning blend (I used the Spice Hunter brand)
½ tbsp cayenne pepper
1 tsp ground white pepper
1 tsp ground black pepper
½ tsp salt
8 oz crawfish tail meat, thawed & drained
6 oz uncooked shrimp
1 quart water
vegetarian or seafood base/boullion, about 3 tsp
1 tbsp Gumbo file powder
1 bag sliced frozen okra
Salt and pepper to taste
Old Bay to taste

To begin: Make roux:. Heat oil over medium high heat in Dutch oven. Whisk in the flour, cook until bubbly. Cook for about 5 minutes or until it turns a light nutty brown color. Lower heat to LOWEST possible setting; cook the roux for about 45 minutes or until it turns a rich copper color. Whisk occasionally while it is cooking.

While roux is cooking, bring 1 quart of water to just under boiling. Add the uncooked shrimp, cook until they turn pink. Remove all shrimp and any shells from water; you will reserve this water to make stock. Pull tails off of shrimp, cut each shrimp into bite size pieces. Add to your crawfish.

Seasoning: Mix together the paprika, Cajun seasoning, cayenne pepper, white and black pepper. Take 1 tbsp of this mixture and mix ½ tsp of salt with it; season the crawfish and shrimp with this, tossing to coat. Set aside.

For stock: Take reserved cooking liquid, add enough boullion to make a slightly weak tasting stock. (The heavy roux flavor will dominate the soup anyway, so you don’t need a strong stock for this).

When your roux is ready, add the onion, green pepper, celery, garlic, and bay leaf. Whisk to combine, and cook over low-medium heat for about 5 minutes. Whisk in stock, canned tomatoes, and tomato paste. Add the 1 tbsp of Gumbo file powder.
Cook for about ½ hour over low heat until it thickens. Fold in the crawfish and shrimp; close to serving time, add the okra. Season to taste with additional salt and pepper or Old Bay Seasoning.

Serves about 6 (approximately)

My fave snack (though fattening!):

Guinness & cheddar fondue

(Makes one pint)
Ingredients
2 lb grated Cheddar cheese;
½ pint Guinness (good measure);
6-8 tsp Worcester sauce;
salt & pepper;
cayenne pepper;
1 tbsp cornstarch, if needed to thicken (I mix it with a small amount of water first, then dump it in)

Put grated cheese into a 7-inch fondue dish or enameled iron casserole and melt gently, stirring continuously. Add remaining ingredients and stir until the fondue thickens slightly. For dipping use chunks of French bread or toast.

Note: I use my small Crock pot for this recipe, and it works just fine--keep it on low, and you may have to stir it once in a while with a whisk if it separates)

And for dessert...one more recipe. :) These are completely evil.

Chocolate/Mascarpone Brownies

1 cup unsalted butter
3 ounces best-quality semisweet chocolate, finely chopped (I use Ghirdadelli or Scharffenberger)
1 cup sugar
1/2 cup best quality cocoa powder (I use Ghiradelli)
1/2 cup mascarpone cheese, softened
3 eggs
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon fine salt
Ganache, recipe follows

Preheat the oven to 325 degrees F. Butter an 8 by 8-inch square pan and set aside.
In a small saucepan, melt the butter and bring it to just below a boil. Place the chopped chocolate in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter.
Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Cool for 10 to 15 minutes.
Spread the warm ganache over the brownies. Allow the ganache to set completely before cutting into squares.

Ganache:
6 ounces best-quality semisweet chocolate, finely chopped
6 tablespoons heavy cream
3 tablespoons unsalted butter
Place the chocolate in a large mixing bowl and set aside. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.
The ganache should be used for spreading while warm.

LilMarty

09-07-2005, 09:29 AM

My MIL requests this side dish everytime there is a family gathering. It doesn't sound very good but is so tastey and everyone always wants the reciepe.

Copper Pennies

3 cans carrots – drained
¾ cup sugar
¼ cup vegetable oil
¼ cup apple cider vinegar
1 can tomato soup
1 tablespoon Worcestershire sauce
1 teaspoon mustard
½ cup onion, chopped
½ cup green pepper, chopped

-Stir together all ingredients. Add carrots and refrigerate overnight.

kindermom

09-13-2005, 02:12 PM

My signature dish is Greek Salad. I make it based on the salads I ate throughout Greece. I do not have any specifics when it comes to a recipe - I usually eyeball it.

Ingrediants
Firm ripe tomatoes (Cut into chunks)
Cucumbers (cut in 1" thick slices then cut into chucks around the seeds - discard the seeds)
Red Onion (cut into slivers about 1" in length)
Goat milk feta (broken into small pieces)
Fresh basic (minced)
Fresh oregano (minced)
Olive oil
Salt
Fresh ground pepper
Fresh olives (I am not sure what kind because I leave them out )

Directions
For every average sized cucumber, cut up 2 to 3 tomatoes. You will want about a 1 to 1 ratio of cucumber chunks to tomato chunks.
Add red onion to taste.
Add salt and pepper to taste.
Drizzle the vegetables with olive oil.
Add the feta.
Add the fresh basil and oregano.
Toss.
Set aside in the refrigerator for 2 to 3 hours.

Hints
Use the best feta you can get your hands on.
I find that the dish is best after being in the fridge for about 2 - 3 hours and the juices have settled.
I find that 1/2 cucumber, 1 tomato, about 1/4 red onion, and about 4 ounces of feta is enough to feed to 2 people as a main dish for dinner.

andrew&shannah

09-15-2005, 12:36 PM

I serve this one at parties or as a first course. At the last party, I ended up having to write the recipe out for 6 people!
Antipasto Salsa

Ingredients:
1 cup diced tomato
1 cup diced zucchini
1/2 cup chopped drained canned artichoke hearts
1/2 cup chopped fresh basil
1/3 cup diced bottled roasted red bell peppers
1/4 cup minced onion
2 tablespoons chopped pitted kalamata olives
1 tablespoon balsamic vinegar
2 teaspoons olive oil

Instructions:
Combine all ingredients in a medium bowl; cover and chill.

Yield: 3 cups (serving size: 1/2 cup)

NUTRITION PER SERVING
CALORIES 39(46% from fat); FAT 2g(sat 0.3g,mono 1.4g,poly 0.3g); PROTEIN 1.3g; CHOLESTEROL 0.0mg; CALCIUM 22mg; SODIUM 80mg; FIBER 0.8g; IRON 0.6mg; CARBOHYDRATE 5.2g
************************************************** *
This one is so simple but has a great taste!
Balsamic and Roasted Garlic Marinated Steak

Ingredients:
½ cup balsamic vinegar
¼ cup chili sauce
2 Tbsp packed brown sugar
2 Tbsp olive oil
2 tsp chopped roasted garlic
½ tsp Italian seasoning
¼ tsp salt
¼ tsp coarse ground pepper
1 ½ lb beef boneless top round steak

Instructions:
In shallow glass dish, mix all ingredients except beef. Add beef; turn to coat. Cover dish. Refrigerate at least 8 hours or overnight, turning beef occasionally.

Heat grill for direct heat. Remove beef from marinade; reserve marinade.

Cover and grill beef over medium heat for 12 to 18 minutes, turning and brushing with marinade once or twice, until desired doneness. Discard any remaining marinade. To serve, cut beef across grain into slices.
************************************************
Another popular party dish
Chicken Croustade

INGREDIENTS:
1 loaf soft white bread, sliced into 30 pieces
1 tablespoon olive oil, plus extra for muffin tins
3/4 cup heavy cream
1/2 pound raw chicken breast meat, cut into small dice
1/4 pound prosciutto ham, cut into small dice
Freshly ground black pepper to taste
1 egg yolk
1/4 cup grated Parmesan, plus more as needed for topping
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley

INSTRUCTIONS:
Preheat the oven to 325 degrees F.

With a rolling pin, roll out each bread slice until thin. Cut out bread with plain round cutter 1 1/2 inches in diameter and flatten again with a rolling pin. Oil small muffin tins and place the bread rounds inside. Bake until golden. Store the croustade shells covered in a dry area.

Reduce the cream by half and reserve until needed. Saute the chicken in 1 tablespoon oil until half cooked. Add the prosciutto and continue to cook until is thoroughly heated and chicken is thoroughly cooked. Add the cream and black pepper, to taste; bring to a simmer. Add a little hot cream to the egg yolk to temper and add to pot, being careful not to boil. Add the cheese, basil, and parsley. Adjust seasoning. Fill the croustade shells; sprinkle with a little additional grated Parmesan and brown lightly under a broiler or salamander. Serve warm.

paiger

09-15-2005, 01:08 PM

Pumpkin Cupcakes with Maple Cream Frosting

Cupcakes
1 cup plus 2 tbsp all purpose flour
¾ tsp ground cinnamon
½ tsp baking soda
½ tsp ground ginger
¼ tsp salt
dash ground cloves
1 cup packed brown sugar
¾ cup canned pure pumpkin
2 eggs
½ cup canola oil

Frosting
3 oz. Cream cheese, softened
¼ cup unsalted butter, softened
1 ¼ cups powdered sugar
1-2 tbsp maple syrup

Preheat oven to 350oF. Line 1 (12 cup) muffin pan with baking cups. In a large bowl, whisk together flour, cinnamon, baking soda, ginger, salt, and cloves. Whisk in brown sugar. Whisk in pumpkin, eggs, and oil until smooth. Fill baking cups two-thirds full. Bake 20-25 minutes or until centers spring back when touched and toothpick inserted in center comes out clean. Remove cupcakes from muffin pan; cool completely on wore rack before frosting.

In a medium bowl, beat cream cheese and butter at medium speed until smooth. Slowly add powdered sugar, beating until smooth. Add 1 tbsp of the maple syrup, beat at medium-low speed until smooth and creamy, occasionally scraping down the sides of the bowl. Add additional maple syrup, if necessary, until frosting is of spreadable consistency. Frost each cupcake with frosting.

Bumping this recipe of Jane&Andy's. I finally made them, and they were so, so, so good and easy! I got rave reviews at our dinner party. I was too busy to make the icing, so I just used the Whipped Cream Cheese icing from the grocery, and it was yummy. For the baby shower I'm co-hostessing in October, I am going to make the icing as well.

Jane&Andy

11-21-2005, 09:31 AM

bump

JRPAGV

01-03-2006, 07:27 PM

Bump

andrew&shannah

01-04-2006, 07:31 AM

Made these the past two nights and they were a hit!

For the Chicken in Pastry, I had to thaw my pastry sheets a little longer than 30 minutes.
Herbed Chicken in Pastry
Thaw Time: 30 minutes
Prep Time: 20 minutes
Bake Time: 25 minutes
Chill Time: 15 minutes
Serves: 4

Ingredients:
4 boneless chicken breast halves
2 tbsp. butter OR Margarine
1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 container (4 oz.) Alouette® Garlic & Herb Spreadable Cheese
1/4 cup chopped fresh parsley

Directions:
SEASON chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 min. or up to 24 hours.

THAW pastry sheet at room temperature 30 min. Mix egg and water. Preheat oven to 400°F.

UNFOLD pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spread about 2 tbsp. of the cheese spread in center of each square. Sprinkle with 1 tbsp. parsley and top with cooled chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture.

BAKE 25 min. or until golden.

Four Cheese Stuffed Shells with Smoky Marinara
1 pound jumbo shell pasta (40 shells)
Cooking spray
1 (12-ounce) carton 1% low-fat cottage cheese
1 (15-ounce) carton ricotta cheese
1 cup (4 ounces) shredded Asiago cheese
3/4 cup (3 ounces) grated fresh Parmesan cheese
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon salt
1 (10-ounce) package frozen chopped spinach, thawed and drained
6 cups Smoky Marinara
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
Preheat oven to 375°.

Coat 2 (13 x 9-inch) baking dishes with cooking spray; set aside.

Place cottage cheese and ricotta cheese in a food processor; process until smooth. Combine cottage cheese mixture, Asiago, and next 6 ingredients (Asiago through spinach).

Spoon or pipe 1 tablespoon cheese mixture into each shell. Arrange half of stuffed shells, seam sides up, in one prepared dish. Pour 3 cups Smoky Marinara over stuffed shells. Sprinkle with 1/2 cup mozzarella. Repeat procedure with remaining stuffed shells, Smoky Marinara, and mozzarella in remaining prepared dish.

Cover with foil. Bake at 375° for 30 minutes or until thoroughly heated.

To freeze unbaked casserole: Prepare through Step 5. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

To prepare frozen unbaked casserole: Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover frozen casserole with reserved foil; bake at 375º for 1 hour and 10 minutes or until the shells are thoroughly heated.

Yield: 2 casseroles, 5 servings per dish (serving size: about 4 stuffed shells and about 1/2 cup smoky marinara)

NUTRITION PER SERVING
CALORIES 470(30% from fat); FAT 15.7g (sat 8.8g,mono 4.7g,poly 0.9g); PROTEIN 28.3g; CHOLESTEROL 47mg; CALCIUM 508mg; SODIUM 916mg; FIBER 5.3g; IRON 3.8mg; CARBOHYDRATE 52.7g

Smoky Marinara
1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh or 2 teaspoons dried oregano
2 teaspoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1 (28-ounce) can crushed fire-roasted tomatoes, undrained
1 (28-ounce) can crushed tomatoes, undrained

Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; sauté 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.

Yield: 6 cups (serving size: 1/2 cup)

NUTRITION PER SERVING
CALORIES 55(20% from fat); FAT 1.2g (sat 0.2g,mono 0.8g,poly 0.1g); PROTEIN 2.3g; CHOLESTEROL 0.0mg; CALCIUM 49mg; SODIUM 350mg; FIBER 2.3g; IRON 0.9mg; CARBOHYDRATE 9g

I halved the stuffed shells recipe and ended up with a 9x13 dish PLUS a 8x8 dish to freeze. It makes it A LOT but they are really yummy.

nic

01-04-2006, 08:42 AM

Anyone else?

vwinkel

01-25-2006, 01:51 PM

Here are a few of my favorites I have stored on this computer. . .

STUFFED MUSHROOM CHICKEN
4 chicken breasts
1/2 cup chicken broth
1 cup of mushrooms
1 cup of breadcrumbs
2 tbsp margarine or low fat butter

Cream mixture:
3/4 cup skim milk
2 tbsp fat free sour cream
2 tbsp fat free creamer

Saute the mushrooms with the margarine for 5 minutes and set aside. Break 2 slices of wheat bread into small pieces and toast in the oven for 10 min on 250 degrees for breadcrumbs. Mix 3/4 of the breadcrumbs together in the mushrooms mix (save the rest to top it off). Stuff the mushroom mix inside the chicken breasts and place inside a greased casserole dish (I sprayed it with fat free pam). Place the chicken breasts seam side down. Pour chicken broth and cream mixture over the chicken breasts and then top with the remaining breadcrumbs. Bake at 350 degrees for 30 min.

RUSSIAN CHICKEN
1/2 jar of apricot preserves
1 small bottle russian salad dressing
1 packet onion soup
2-4 chicken breasts

Mix onion soup with dressing and apricot preserves, place in
nongreased baking dish, cook in oven for 45 minutes-1 hour
at 375. Serve over rice!

HERBED TURKEY BREAST - works great on chicken too
1 bone-in turkey breast (8-1/2 pounds)
3 tablespoons lemon juice, divided
2 tablespoons olive or canola oil, divided
2 garlic cloves, minced
1 1/4 teaspoons salt1 teaspoon grated lemon peel
1 teaspoon dried thyme
3/4 teaspoon pepper
1/2 teaspoon rubbed sage

Loosen skin from turkey with fingers, leaving skin attached along bottom edges. In a small bowl, combine 1 tablespoon lemon juice, 1 tablespoon oil, garlic and seasonings. Spread under turkey skin. Combine remaining lemon juice and oil; set aside. Place turkey on a rack in a shallow roasting pan.

Bake, uncovered, at 350 degrees for 2-1/2 to 3 hours or until a meat thermometer reads 170 degrees, basting every 15-20 minutes with lemon mixture. Let stand for 10 minutes. Discard skin before carving.

BACON TOPPED GREEN BEAN CASSEROLE
15-16 strips bacon (uncooked)
3 (15 oz) cans whole green beans
1 cup brown sugar
1 cup butter, melted
½ teaspoon garlic salt
1-2 dashes soy sauce

Place green beans in a baking dish and lay bacon strips across the top. Mix brown sugar, butter, garlic salt and soy sauce to make a marinade. Pour marinade mix over beans and refrigerate overnight. Bake at 350° for 30 minutes, uncovered. Drain any excess butter.

ROASTED LEMON HERB CHICKEN - can use with chicken parts
2 teaspoons Italian seasoning
1/2 teaspoon seasoning salt
1/2 teaspoon mustard powder
1 teaspoon garlic powder 1/2 teaspoon ground black pepper
1 (3 pound) whole chicken
2 lemons
2 tablespoons olive oil

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
3. Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
4. Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

SPICY TORTILLA ROLL-UPS
1 (8 ounce) package cream cheese, softened
1 (2 ounce) can chopped black olives
1 (4 ounce) can diced green chiles
1 (4 ounce) jar sliced pimento peppers,
drained 2 green onions, minced
3 tablespoons hot pepper sauce
3 tablespoons chopped fresh cilantro
10 (10 inch) flour tortillas

1. In a medium-size mixing bowl, combine cream cheese, olives, chiles, pimentos, green onions, hot sauce and fresh cilantro. Spread the mixture onto tortillas. Roll the tortillas up and refrigerate for at least 1 hour.
2. Slice the roll ups and serve.

AWESOME CRANBERRY AND SAUSAGE STUFFING - if you try one recipe, try this one!
1 1/2 cups cubed whole wheat bread
3 3/4 cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary 1/2 teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cooked turkey liver, finely chopped
3/4 cup turkey stock
4 tablespoons unsalted butter, melted

1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.

katmg

01-25-2006, 02:39 PM

Taco Soup

2 lb. ground meat
1 (14.5 oz) can pinto beans (with juice)
1 (14.5 oz) can black beans (with juice)
3 (14.5 oz) cans stewed tomatoes (with juice)
1 (14.5 oz) can corn (with juice)
1 (10 oz) can Ro-Tel (with juice)
1 pkg. Ranch dressing (dry)
1 pkg. taco seasoning (dry)
1 medium onion chopped
1 clove garlic, minced
1 c. water

Brown ground meat with garlic and onions. Drain off liquid. Add all other
ingredients and simmer over low heat. Serve with tortilla chips grated
cheese and sour cream. Serves 12.

TracieB

01-25-2006, 04:42 PM

These are requested at every work pitch-in. I want to try something new!!

Taco Dip
2 packages cream cheese (I go with the 1/3 less fat)
16. oz. jar of mayonnaise
16 oz. jar of taco sauce
2 cups cheddar cheese
2 cups mozzarella cheese
tomatoes, chopped
onion, chopped
green, red, orange pepper, chopped

Mix the cream cheese and mayo together. Spread on bottom of glass dish. Top the cream cheese mixture with taco sauce. Put both cheeses on top of the taco sauce and sprinkle on chopped veggies. Serve with tortilla chips (Frito Scoops work the best)

Pumpkin Roll (it doesn't matter what time of the year, it is *always* good!)

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup Pumpkin (I use Libby's)
1 cup walnuts, chopped (optional - I don't use them)
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

Preheat oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan (I just use a baking sheet and it works fine); line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

strwbrygirl

01-29-2006, 04:42 PM

CHIPOTLE ENCHILADAS

3 half-breasts chicken, cooked and cubed
9 oz sharp cheddar cheese, grated
3/4 c minced onion

Sauce:
2T butter
2T flour
1 c beef broth
1 c water
1 t cumin
3 cloves garlic, minced
1 t oregano
3-4 canned chipotle chiles, seeded and minced
2 T adobo sauce from can
2 T sour cream

Melt the butter in a skillet. Stir in flour. Cook this roux until it is light brown. Remove pan from heat and slowly stir in
broth. Place pan over medium heat and whisk in water. Add the spices, garlic, chiles, and adobo sauce. Simmer
uncovered for 20 minutes. Whisk in sour cream.

Heat some oil in a skillet. Lightly fry a corn tortilla to soften it. Place it on a plate and fill with 1T cheese, 1T onion,
and 1T chicken. Roll and place in a 9" x 13" dish. Repeat 12 times. Cover the enchiladas with the chipotle sauce. Top with any remaining onions and cheese. Bake at 375 degrees for 8-10 minutes, just until the sauce bubbles.

Note: sometimes I sub black beans for half or all of the chicken. Keep in mind that 3-4 chipotles can be a lot of heat for some people, so if you're not sure, you may want to start with 1-2. They add a wonderful smoky flavor, so I wouldn't recommend omitting them completely. Also, sometimes if I don't feel like rolling all of the tortillas, I make this with layers in a round, deep baking dish instead- starting with sauce as the first layer, then strips of tortilla, then cheese and the filling, and repeat, with cheese over tortilla being the last layer. You'll have to cook it a little longer that way to get all of the layers heated through, though. This dish is always a huge hit with family and friends.

STEAK SANDWICHES

1 lb shaved steak (we like to use Trader Joe's)
1-2 medium onions, sliced
1-2 medium sweet peppers- red, green or yellow
2-3 tbs worcestershire sauce
1/4 tsp fresh ground pepper
1 clove minced garlic
4 buns, sourdough bread, or foccaccia (Trader Joes has sandwich-sized foccaccia that we love for this)
slices of swiss, provolone, or cheddar

Saute onions and peppers in small amount of olive oil. Once onion is translucent, add shaved steak slowly so that it doesn't get bunched together. Add worcestershire sauce, pepper and garlic, and cook until steak is to your liking. Toast or broil your bread, add cheese, and enjoy!

strwbrygirl

01-29-2006, 05:23 PM

One more household favorite:

Chicken Tetrazzini Supreme

1 tsp olive oil
1 lb. boneless, skinless chicken breasts, cut into 1-in strips
1 small carrot, thinly sliced
8 oz medium button mushrooms, quartered
1-1/2 C fat-free, low sodium chicken broth
1/2 C dry white wine
1/2 tsp dried oregano
1/4 tsp fresh ground pepper
1-1/2 C dried brown rice pasta (regular is fine, too)
1/2 C light sour cream
1 C diced tomatoes
1/4 C shredded parmesan cheese (or blend- I like the Trader Joe's Quattro Formaggio w/asiago, parm reggiano, fontina & provolone)
1/4 C loosely packed fresh basil, stems discarded and leaves sliced thinly

Heat large, deep, nonstick pan over medium heat. Add olive oil, cook chicken for 3-4 min or until browned. Stir in carrot and onion, cook 2-3 min or until tender-crisp. Stir in mushrooms, cook 2-3 min or until tender. Stir in chicken broth, wine, oregano and pepper. Increase heat to medium-high, bring to a simmer. Add pasta and reduce heat slightly, simmer covered for 10 min or until pasta is cooked and chicken is no longer pink in center.
Turn heat to low and allow mixture to cool slightly , uncovered, for 3-4 min or until bubbling stops and most of steam subsides. (If mixture is too hot, sour cream may curdle when added). In a small bowl, stir together remaining ingredients and add to pan. Cook over low heat for 2-3 min or until warmed through, stirring occasionally.

Note: I usually sub another vegetable like peas or chopped green peppers for the mushrooms, because DH hates them- this recipe is really flexible, so feel free to adapt it! Sometimes I leave out the tomatoes and add corn, or whatever I have on hand.

SingleWhiteFemale

01-29-2006, 06:45 PM

One of my most favorite recipes!

BEEF STROGANOFF FOR NOODLES

1 pound filet mignon or mignon tips (cut into 2 inch long and 1/4 inch wide) (you can use other beef cuts that are less expensive and it still comes out great)
3 tablespoons butter
1 small onion, finely chopped
1 pound mushrooms, domestic or wild, caps only thinly sliced
1/2 cup beef broth
1 tablespoons Dijon mustard
1/4 cup heavy cream
1/2 cup sour cream
2 teaspoons flour
2 tablespoons minced fresh dill
2 tablespoons minced parsley
Salt and freshly grounded black pepper
8 ounces medium egg noodles, cooked

Heat large non-stick skillet over high heat and sear meat on all sides, for about a minute. Work in small batches so meat does not give off liquid. Remove to a plate. In a clean wide skillet, heat butter. Sweat onions and add mushrooms and saute over until deep golden, about 20 minutes. While this is cooking, blend broth, mustard, heavy cream and sour cream together. Lower heat, add flour and cook stirring for a minute. Whisk in liquids, and any meat juices and simmer, without boiling until sauce thickens, about 5 minutes. Return meat to sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper; stir in dill and parsley and spoon over noodles.

maplekitty

01-29-2006, 10:36 PM

Sorry this is a recipe that has been passed down, so it's not cookbook style

Rice Taco Salad

Cook 2 cups of white rice, and set aside in fridge to chill

Cook 1 lb lean grnd beef, with 1/2 packet of taco seasoning. Set in fridge to cool or in the freezer to chill.

Mix the rice and grnd beef in a bowl, add 1 cup grated chedder cheese, 2 diced tomatoes, a few green onions.

Arrange chopped lettuce on the plate, and a few spoonfuls of the beef/rice mixture ontop, and eat with crumbled tortilla chips.

SO great for a hot summer night!

andrew&shannah

01-30-2006, 05:40 AM

This is a simple chicken dish we use when we have unexpected people coming over because it doesn 't take long to marinade well.

All Season Chicken

1 1/2 cups chili sauce
3/4 cup red wine vinegar
1 1/2 Tbsp horseradish
1 tsp salt
2 garlic cloves, halved
4 chicken breasts

Combine chili sauce, vinegar, horseradish, salt, and garlic in bowl. Reserve 1/2 of mixture. Place chicken breasts in bowl and press to cover with marinade. Cover and let sit for 5-15 minutes.
Saute or grill chicken.
Heat reserved marinade over low heat and serve with chicken.

TracieB

01-30-2006, 03:25 PM

I made the 'Cheesy Mexican Rollups' posted by Kaeden's Mommy on page 1 and have to say, they are WONDERFUL!!! Yum! I used whole wheat lasagna and fat free cream cheese to make it a little healthier, but wow! I'll definitely make them again. Thanks!

neenbean

02-01-2006, 05:07 PM

I just posted this in the "Jazzin' up Pasta" thread, but I figured it was better for here. I learned this recipe from a friend and it is all just from memory and best made when you have some smoked salmon leftover or are craving it. ;) The measurements are rough and can be adjusted as you desire. It takes 15 minutes (at the most) to prepare and so good. :)

Salmon Pasta

1 pkg smoked salmon, chopped
1 small onion, chopped
angel hair pasta (or whatever you like), amt depends on servings you need
1/2 c. cream
1/2 c. chicken stock or white wine (or 1/4 c. of each) :)

Double cream and stock/wine if making LARGE batch

optional ingrediants~ use none, one or ALL
fresh ground black pepper
salmon roe
parmesian or asiago cheese, shredded

Prepare pasta according to package. While water is heating for pasta, chop smoked salmon and sautee with 1 small chopped onion, use EVOO if needed. When cooked, add 1/2 c. cream and 1/2 c. chicken stock or white wine. Bring to a boil to reduce (5-10 minutes). When thickened, toss with warm pasta and garnish with salmon roe (caviar).

This is sooooooooo yummy! :p

maniach

02-02-2006, 08:33 AM

I think if you wrapped a stick of butter in bacon and deep fried it, it would not compare to this:

Southwest Chicken

Two chicken breasts,"poached" (I usually just say boiled) and shredded
Two cans of cream of "something" soup (I prefer celery, but the original recipe called for chicken)
Between 8 and 16 oz. of cream cheese
1 c. uncooked rice
1 small to medium onion, finely chopped
2 c. cheddar cheese
2 cans tomatoes & chilis (like Ro-tel)
Chili powder
Salt & pepper to taste

After you poach the chicken breasts, cook the rice in the broth left over, adding water or subtracting broth, to get the right proportions for the type of rice you use.

Layer the rice, chicken, and onions, and sprinkle with chili powder, as much or as little as you like. Continue layering the cream soup and sour cream. Top with cheese. If you are making the dish ahead of time, stop here and store overnight. Then put the tomatoes on top and bake until hot (about 30 minutes if you cook it immediately after making rice, or 1 hour if it's been refrigerated).

After you make it the first time, you may want to play around with the proportion of ingredients (I usually use about 1.5 cans of soup and just layer the sour cream until it covers whatever's below it -- it can be up to a whole tub). Good thing about this dish is you can make as much or as little as you want (just make more rice & chicken), and you can make it in advance.

EVERYONE I have ever made this for has LOVED it and asked for the recipe. It is really delectable!!!

Rosebud

02-05-2006, 12:47 PM

A very easy and absolutely delicious recipe that my husband and friends rave about!

APRICOT CHICKEN

INGREDIENTS:
4 skinless chicken breasts
1 cup apricot preserves
1 cup French dressing (can substitue Russian dressing if prefered)
1 (1 ounce) package dry onion soup mix

DIRECTIONS:
Preheat oven to 350 degrees.
In a medium bowl combine the jam, dressing and soup mix. Mix together.
Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 60 minutes.

(I also marinate the chicken in the apricot mixture for 1 hour before baking and then serve the chicken over brown rice).

Katy

02-05-2006, 01:24 PM

A very easy and absolutely delicious recipe that my husband and friends rave about!

APRICOT CHICKEN
...I just saw this on AllRecipes the other day. It sounds yummy! I think I'll give it a try this week (what do you serve with it ?)

Asha

02-05-2006, 01:30 PM

1 (10 oz) can Ro-Tel (with juice)

what's this?

Katy

02-05-2006, 01:43 PM

Rebjc, that's a brand name for canned, Mexican diced tomatoes. You can substitute any kind of diced tomatoes (garlic, basil, peppers & onions, jalapeno) just spice/flavor accordingly.

Rosebud

02-05-2006, 01:54 PM

I serve the apricot chicken over brown rice. I also make a spinach salad with dried cranberries, walnuts and feta cheese (with a balsamic vinaigrette or raspberry vinagrette) that goes nicely with it. :)

laurenc

02-05-2006, 05:04 PM

i am making chicken parmesan and it's one of our favorite recipes, so i thought i'd post it here...

1. preheat the oven to 400 degrees.
2. sprinkle salt and pepper on 1 lb boneless chicken breast pieces.
3. arrange three bowls: the first with about a 1/2 cup of flour, the second with a beaten egg, and the third with about a cup of breadcrumbs.
4. heat 3 tablespoons of olive oil in a frying pan.
5. dip the chicken first in the flour, then in the egg, then in the breadcrumbs. transfer to the frying pan immediately and brown on both sides (about 2 minutes per side). the chicken does not need to be cooked all the way through.
6. cover the bottom of a large baking dish with tomato sauce. then, place the chicken pieces in the baking dish and top with more sauce and shredded mozzarella cheese.
7. bake in oven 20 minutes or until chicken is cooked through and mozzarella has melted.

yum!

neenbean

02-07-2006, 08:34 PM

Carrot Leek Soup

1 lb bag carrots, chopped
1 lb or more leeks, chopped and rinsed VERY well
6 c. chicken or vegetable stock

Put everything in a large pot on high heat. Bring to a boil, then lower heat and simmer for 30 minutes or until carrots are soft. In batches put into food processor or blender to puree. Serve warm with a dallop of sour cream and crusty bread.

So yummy and cozy on winter nights. I freeze this often and it heats well.

The sour cream really adds a lot (flavor, creaminess, etc) to this VERY low fat recipe and worth the extra calories and fat. :p

Rosebud

02-07-2006, 09:28 PM

This used to be my go-to dish whenever I cooked for a boyfriend for the first time. However, DH doesn't eat red meat (and we try to eat less butter than this calls for), so it's officially retired. :) Passing it along for the meat lovers in your life! It's really, really good.

Steaks with Port-Rosemary Sauce

Sauce:
1 Tbsp butter
1/2 cup minced shallots
1 cup dry red wine
3/4 cup ruby port
1 cup canned beef broth
1 sprig fresh rosemary or 1/2 tsp. dried

Steaks:
1 Tbsp. olive oil
4 1-inch thick beef tenderloin steaks (about 6-8 oz. each)
3 Tbsp. chilled butter
1 Tbsp. fresh rosemary or 1/4 tsp. dried

For sauce: Melt butter in large saucepan over med-high heat. Add shallots and saute until tender, about 3 minutes. Stir in wine and port. Boil 5 minutes. Add broth and rosemary and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. This can be prepared one day ahead-- cover and refrigerate.

For steaks: Heat oil in large, heavy skillet over medium heat. Season steaks with salt and pepper. Add the steaks to the skillet and cook to desired doneness, about 4 minutes each side for medium rare. Transfer steaks to a platter. Cover. Add the sauce to the skillet and bring to a boil. Remove from heat. Gradually add the butter and stir in the rosemary. Season with salt and pepper. Spoon the sauce over the steaks and serve. Garnish with fresh rosemary if you like.

DelSol

02-08-2006, 01:27 PM

This is a very simple recipe. It's from Betty Crocker. I remember making this in high school in my cooking class.

Impossibly Easy Cheeseburger Pie

1 pound lean ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup Original Bisquick mix
1 cup milk
2 eggs

1. Heat oven to 400°F. Grease 9-inch pie plate. Cook beef and onion until beef is brown; drain. Spread in pie plate; sprinkle with salt and cheese.
2. Stir in remaining ingredients until blended. Pour into pie plate.
3. Bake about 25 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

I've also put in spaghetti sauce and mozzarella cheese for variety instead of the cheddar cheese.

paiger

02-09-2006, 11:50 AM

bump...My mom is coming to visit, so I'm looking for ideas for the night I'm cooking.

andrew&shannah

02-09-2006, 01:21 PM

I've made this 2 or 3 times since first seeing it on tv and everyone loves it!
Garlic and Citrus Chicken
1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twine

Position the rack in the center of the oven and preheat to 400 degrees F.
Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.

Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).

Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

Rosebud

02-12-2006, 11:24 PM

This is an easy and very yummy recipe. Not as sweet than the apricot chicken I posted before, and very healthy. If you follow Weight Watchers, this is just 4.5 points per serving.

Raspberry Balsamic Glazed Chicken

1 teaspoon olive oil
1/2 cup chopped red onion
1/2 teaspoon thyme
1/2 teaspoon salt divided
4 skinless chicken breasts
1/3 cup seedless raspberry preserves
2 Tbsp balsamic vinegar
1/4 tsp pepper

Heat oil in nonstick skillet coated with cooking spray over medium-high heat till hot. Add onion; sauté 5 minutes. Combine thyme and 1/4 teaspoon salt; sprinkle over chicken. Add chicken to skillet; sauté 6 minutes on each side or until done. Remove chicken from skillet; keep warm. Reduce heat to medium-low. Add 1/4 teaspoon salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon sauce over chicken. Makes 4 servings.

(I like to to serve this on a large platter over brown rice and some sauteed broccoli-- it looks really nice that way.)

pride&prejudice

02-14-2006, 09:08 AM

Mac and Cheese

1 1/2 cups macarroni
5 tbs butter or margarine divided
1 1/2 cup milk
3 tbs. flour
1 cup (4 oz) shreaded chedder cheese (I use the white)
2 oz cubed American cheese (I use the processed, pre-sliced ones)
1/2 tsp pepper
1/4 tsp salt
2 tbs. breadcrumbs

Grease a 1 1/2 qt dish.

Cook macarroni according to directions. I always cook a little under because it will cook some in the oven. Drain and put in bowl to the side (you can use the serving dish, but I always found there was never enough room to mix everything).

Preheat oven to 375 deg.

Melt 4 tbs. butter/margarine in sauce pan over medium heat. Stir in flour until smooth. Gradually add milk. Bring to a boil, cook and stir for 2 minutes. Lower heat and add in cheese, salt, and pepper.

Mix the sauce and the macarroni together and put in 1 1/2 qt dish.

Melt 1 tbs butter/margarine in saucepan. Mix in breadcrumbs. Sprinkle over macarroni. Cook in 375 deg oven for 30 minutes.

Sadie

02-15-2006, 09:32 AM

This is a very easy recipe, and one of DH's absolute favorites. I usually omit the bacon and use monterey jack cheese instead of the pepperjack, but either way is good. Recipe came from allrecipes.com

Spinach-Stuffed Chicken Breasts

1 (10 ounce) package fresh spinach leaves
1/2 cup sour cream
1/2 cup shredded pepperjack cheese
4 cloves garlic, minced
4 skinless, boneless chicken breast halves -
pounded to 1/2 inch thickness
1 pinch ground black pepper
8 slices bacon

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
3. Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
4. Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.

Elenna

02-15-2006, 09:53 AM

Black Bean Enchilasagna
from Vegetarian Menu Mailer

10 tortillas cut into wedges (you can use flour or corn tortillas, I've tried them both though I prefer the flour)
2-14oz cans black beans, drained
1-14oz can Green Chili Enchilada sauce
1 cup salsa
1 tablespoon cumin
1 tablespoon garlic powder
8 oz shredded cheddar cheese (though I prefer to use 16oz)

Preheat oven to 350 degrees F. Mix together the enchilada sauce, salsa, cumin, and garlic powder in a pot. Bring to a low simmer. Grease the bottom and sides of a lasagna pan. Put a layer of the enchilada salsa sauce on the bottom of the lasagan pan. Then a layer of the tortilla wedges. Then a layer of black beans, then a layer of cheese. Repeat those layers until you run out of beans and top off with a layer of tortillas, sauce and cheese (in that order)(I prefer to put a very solid layer of cheese on the top). Bake for 40-50 minutes. Let cool 10 minutes. Then slice and serve.

Franzia

02-17-2006, 06:31 AM

Here's my corn on the cob recipe that I make whenever we grill anything:

Ingredients:
Corn on the cob - still in the husks
A pot or sink full of cold water
Freshly ground pepper
Freshly ground salt
EVOO

Directions:
Peel back the husks, but do not remove them. Take off the silks and discard. Put the corn cobs in the cold water and let them soak for 15 minutes. Take them out and blot them off. Coat the corn in EVOO and grind salt and pepper onto the corn. Fold the husks back and tie with a piece of husk or something that won't burn.

Place on grill and turn every 3 minutes. Move to an indirect heat source and continue to turn every 3 minutes until the corn has cooked for 15 minutes.

Serve with a pat of butter or Country Crock, if desired.

I do mine the same way and it's very good - we make this compound butter and you just can't describe the wonderful taste experience!

Lime Thyme Butter

1/2 cup softened butter
1 tablespoon finely chopped fresh savory or thyme or 1 teaspoon dried (We used dried thyme)
1 teaspoon finely grated fresh lime peel

Mix together, refrigerate until ready to use……

Franzia

charissa

02-17-2006, 07:16 AM

Pineknot

02-18-2006, 04:00 PM

curlyjr

02-18-2006, 05:22 PM

This is my FIL's favorite recipe that I make

Chicken Enchiladas

1 clove garlic minced
1 8oz package of cream cheese
2 c. cubed chicken
1 jar salsa
1 medium onion chopped
1 small green pepper chopped
salt and pepper
1/2 brick velveeta or 1 jar cheese whiz
about 1/3 to 1/2 cup milk
8 soft tortilla shells
1tbsp butter

saute onions, pepper and garlic in butter until soft, add chicken and cook for about 5 minutes, add !/2 jar salsa and cream cheese and simmer covered, for about 15 minutes or until a thick sauce.

put tortillas in lightly greased lasagna pan, folded and microvave chopped velveeta or cheese whiz with milk for about a munute and stir until smooth sauce.
scoop chicken mixture into tortillas and fold and turn over so the seam side is down, pour cheese sauce over enchiladas. Bake at 350, uncovered for 10 minutes, take out and cover with foil and bake for another 15 minutes. Pour remaining salsa over enchiladas.

Sposa06

02-18-2006, 05:45 PM

A friend gave me this Chicken Satay recipe a while back, and it's become one of FH and my favorites.

Peanut sauce:

1 tablespoon creamy peanut butter
1/4 cup soy sauce
1/4 cup lime juice
1.5 teaspoons brown sugar
1 tablespoon curry powder
1 clove chopped garlic
.5 teaspoon hot sauce

Chicken:
3 boneless, skinless chicken breasts, cubed

Combine all peanut sauce ingredients until well mixed. Place the cubed chicken in the peanut sauce and marinate in the refrigerator overnight.

Preheat a grill to a high heat, place the chicken on skewers and grill for five minutes per side, or until cooked through.

baboo

02-19-2006, 03:14 PM

King Ranch Chicken Casserole

Easy and great leftover

4 Chicken Breasts Cooked and Cubed (sometimes I just used the precooked chicken that is already cubed)
1 can Cream of Mushroom
1 Can Cream of Chicken
Corn Tortilllas
1 can Rotel (I like the spicy)
2 cups cheese (any will do but I like the cheddar/jack blend)
Mix all ingredients except tortillas and cheese.
Layer mixture and cheese with torn up tortillas.
Cook 350 for twenty minutes!

amew

02-27-2006, 12:10 PM

MrsD

02-27-2006, 01:03 PM

I've posted this a few times before, but its one of my standby favorites, this is the basic recipe, but I add and take away things to taste:

Enchillada Casserole
2 Tbsp oil
1 onion, finely chopped
2 lbs ground beef
1 10 oz can enchilada sauce
1 8 oz can tomato sauce
1 canned kernel corn, drained
2 t salt
1/2 t pepper
1/4 t dried rosemary crumbled
1/4 t dried oregano, crumbled
12 flour tortillas
3 cups grated sharp cheddar cheese

Heat oil in large skillet over medium-high heat. Add onion and saute until softened, about 3-5 minutes. Add beef and cook until browned, stirring frequently. Drain off any excess fat. Combine enchilada and tomato sauce. Pour half into meat mixture. Then blend in corn, salt, pepper, rosemary, and oregano also into meat mixture and bring to a boil.
Arrange 6 tortillas in a 9 x 13 baking dish. Add meat mixture, spreading evenly. Sprinkle with half the cheese. Arrange remaining tortillas over the top. Cover with remaining cheese. Cover with foil and bake until heated through, about 15-20 minutes. Serve immediately.

Tuna Casserole-DH doesn't like this unless its cheesy, so I've found this recipe, and its great

1 package macaroni pasta
1 can cream of something soup
milk
2 cans tuna
fat-free cream cheese
shredded cheddar cheese
cooked peas

Cook pasta according to directions, drain. Mix pasta with the soup, cream cheese and cheddar cheese. Add milk until reaches desired consistency. Add tuna and peas. Bake for 40 minutes at 350.

I tried this after it had been rated the top recipe on Recipezaar.com for months, and its fantastic!

Crescent Chicken Rolls
1 (8 ounce) can Pillsbury Refrigerated Extra Large Crescent Dinner Rolls
1 (10 ounce) can cream of chicken soup, undiluted
3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
2 cups finely chopped cooked chicken
1/2 cup half-and-half cream or milk (or use whipping cream)
1 (3 ounce) package cream cheese, softened
3 tablespoons butter, softened
Set oven to 325 degrees.

Butter a casserole dish (any size to hold crescent rolls).
In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup.
Heat just until the cheese melts (do not boil).
In a bowl, mix the cream cheese and butter until smooth.
Add in the chopped chicken and onion; mix well until combined.
Roll up 1 tbsp (or a little more) of mixture in the crescent rolls.
Drizzle a small amount of soup mixture on the bottom of the dish.
Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup grated cheese, or amount desired.
Bake for about 30 minutes.
chopped onions (can use green or yellow, any amount desired)
1 cup grated cheese, for topping

I've found its best to bake the chicken crescent rolls first, then add the sauce on top of it in the last 5-10 minutes of baking so that they don't get soggy. I also usually add some chopped broccoli to the chicken mixture.

Lisamaca11

02-28-2006, 10:12 AM

I made a meatloaf that is out of this world. I got the recipe from Allrecipes.com and my husband and family love it. It's easy to make and so good. Below is the recipe. I didn't use sausage I used ground beef and turkey meat and came out better. I have tried with the sausage meat and did not like it as much. Let me know how it turns out! A good side is mash potatoes and creamed spinach.

Little Meat Loaves
Original recipe yield: 6 servings.
Prep Time:30 MinutesCook Time:1 Hour Ready In:1 Hour 30 MinutesServings:6 (change)

--------------------------------------------------------------------------------

INGREDIENTS:
2 eggs, beaten
3/4 cup crushed buttery round crackers
1/2 cup milk
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1 teaspoon Worcestershire sauce
1 teaspoon dried Italian-style seasoning
1 teaspoon garlic salt
1 pound lean ground beef
1 pound ground sausage
1 cup ketchup
1/2 cup packed brown sugar
1 tablespoon Worcestershire sauce

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the eggs, cracker crumbs, milk, cheese, onion, Worcestershire sauce, Italian-style seasoning, garlic salt, ground beef and ground sausage. Mix this together well and form into individual loaves. Place the loaves in a 9x13 inch baking dish.
In a separate small bowl, combine the ketchup, brown sugar and Worcestershire sauce. Mix this together well and spoon some of this sauce over each loaf. Garnish each loaf with some Parmesan cheese and seasoning to taste.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes.

JRPAGV

02-28-2006, 10:14 AM

Bump

andrew&shannah

02-28-2006, 10:32 AM

I have a few that I make "on demand":

Proscuitto Ravioli with Butter Oregano Sauce
Chocolate Ricotta Pie
Chicken Saltimbocca
Semi-Homemade Carrot Cake

swampy

02-28-2006, 10:45 AM

Oooh, andrew&shannah, can you post the recipes for the ravioli, and the chocolate-ricotta pie?

andrew&shannah

02-28-2006, 11:41 AM

Oooh, andrew&shannah, can you post the recipes for the ravioli, and the chocolate-ricotta pie?

Of course! Sorry, when I originally posted, I was in a hurry and didn't have time to post the whole recipes.

Proscuitto Ravioli

48 wonton wrappers
1 box chopped spinach, thawed and squeezed of excess water
4 oz sliced Proscuitto, chopped
15 oz ricotta (I use part skim)
1/4 tsp salt
Pecorino cheese (for grating over finished pasta)
water for sealing

In medium bowl, mix proscuitto, ricotta, and spinach. Put 1tsp to 1Tbsp (i think it depends on the size of your wonton wrappers because I have had different sizes!) on top of wonton wrapper. Brush sides lightly with water and foldover. Press seams to close.
**it is pretty important to keep them cold while you are making all of them or the wonton wrapper gets sticky. I put ice on a cookie sheet and then place foil over top and put the ravioli on top of the foil.
Fill large/wide pan (I use a large saute pan) with 2-3 inches of water and bring to boil. Salt water. Place 4-5 ravioli at a time in pan and boil for approximately 5 minutes. Remove from water with slotted spoon.

Butter Oregano sauce

1 stick butter
1 Tbsp oregano

In small saucepan, place 1 stick of butter over low heat. Melt butter and then add 1 tbsp oregano. Spoon over ravioli

Chocolate Ricotta Pie - from Everyday Italian
1 1/2 cups all-purpose flour
2 tablespoons cornmeal
3/4 cup pine nuts, plus 3/4 cup, toasted (about 8 ounces in total)
1/4 cup sugar, plus 3/4 cup
Pinch salt
1 stick (4 ounces) unsalted butter, melted and cooled slightly
1/2 cup water
8 ounces semisweet chocolate chips (about 1 1/3 cups)
3/4 cup ricotta cheese
3 ounces cream cheese, at room temperature
1 large egg
3 large egg yolks

Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt in a food processor until finely ground. Add the butter and pulse, just until the dough forms. Press the dough over the bottom and about 1 inch up (this is the only change I make...the original says 2 but with 1 inch the chocolate forms 1/2 the crust making it extra yummy!) the sides of an 11-inch-diameter tart pan with a removable bottom. Refrigerate until the dough is firm, about 30 minutes.
Preheat the oven to 350 degrees F.

Line the tart dough with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake the shell until golden, about 10 minutes longer. Cool completely.

Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Cool the sugar syrup slightly.

In a double boiler, melt the chocolate over very softly simmering water.

Pulse the ricotta cheese and cream cheese in a food processor until smooth. Add the egg and egg yolks, 1 at a time, and process until smooth. Add the melted chocolate and process until combined. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.

Pour the custard into the tart shell and bake until the filling is almost set, about 30 minutes or until the custard has set. Scatter the remaining 3/4 cup toasted pine nuts on top of the filling. Let the tart cool completely before serving.

swampy

02-28-2006, 12:05 PM

Thank you! I'm going to try both ... they sound delicious. :)

andrew&shannah

02-28-2006, 12:08 PM

Thank you! I'm going to try both ... they sound delicious. :)

My husband is totally addicted to the ravioli. I usually make a batch (the wonton wrappers our local store has make double the amount of ravioli because you can only put in 1 tsp) and freeze 1/2. You can plop them right into the boiling water out of the freezer and just boil for an additional minute!

lml41981

03-01-2006, 03:07 PM

Tortilla Chili Casserole
Prep: 7 minutes
Cook: 20 minutes

1 9-ounce package tortilla chips, coarsely broken
2 11-ounce cans Cheddar soup, undiluted
2 15-ounce cans chunky chili with beans
Garnishes: sour cream, jalapeno pepper slices

Place 4 cups broken chips in a lightly greased 13x9x2 baking dish. Spread 1 can soup over chips. Spread chili over soup and top with remaining can of soup. Bake uncovered at 350 for 15 minutes. Sprinkle with remaining chips and bake 5 moreminutes. Serves 8.

Creamy Chicken Casserole
Prep: 5 minutes
Cook: 30 minutes

3 cups chopped cooked chicken
1 can cream of chicken, undiluted
1 8-ounce carton sour cream
1 tbsp poppy seeds
1.5 cups crushed Ritz crackers
.25 cup butter or margarine, melted

Combine first 4 ingredients and spoon into a lightly greased 11x7x1.5 inch baking dish. Combine crushed crackers and butter, and sprinkle over chicken mixture. Bake uncovered at 350 for 30 minutes.

Nacho Chicken
Prep 5 Minutes
Cook 25 minutes

2 tbsp mayo
.25 tsp salt
.25 tsp Italian seasoning
2 skinned and boned chicken breast halves
.75 cup crushed Nacho Cheesier Doritos (I ended up using a lot more than that!)
1 tbsp butter or margarine, melted

Combine first 3 ingredients and spread on both sides of chicken. Dredge chicken in crushed chips. Place chicken on a lightly greased baking sheet or jellyroll pan. Drizzle with butter. Bake at 350 for 20 to 25 minutes or until chicken is done.

Creamed Chicken and Biscuits
Prep 5 minutes
Cook 15 minutes

2 cups chopped cooked chicken (I use cans of chicken)
.5 cup milk
.5 tsp poultry seasoning (eyeball it)
.25 tsp black pepper (I do it to taste)
1 can cream of chicken soup, undiluted
1 10-ounce pack frozen mixed veggies
1 5.5 or 6-ounce can refrigeraged buttermilk biscuits
(the recipe tastes bland to me as written, so I add a healthy amount of chili powder)

Combine first 6 ingredients in a saucepan. Cook over medium heat 10 to 15 minutes or until thoroughly heated, stirring often.
Meanwhile, bake biscuits according to package directions.
Split hot biscuits in half; spoon chicken mixture over biscuit halves.

Tortilla Pie
Prep 11 minutes
Cook 25 minutes

1 16-ounce can refried beans
1 tsp chili powder
.5 tsp ground cumin
8 8-inch flour tortillas
1 cup chunky salsa, divided
2 4 or 6-ounce cartons guacamole
1 8-ounce pack shredded Mexican blend cheese
Garnishes: Sour cream, additional salsa and additional guac.

Combine first 3 ingredients, stirring well.
Place 1 tortilla in a lightly greased 9-inch round cakepan. Spread with half of bean mixture and top with another tortilla. Spread with .5 cup salsa and top with a tortilla. Spread with half of guacamole and top with another tortilla. Sprinkle with half of cheese and top with another tortilla.
Repeat layers with remaining ingredients except cheese (pan will be full). Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining cheese. Bake, uncovered, for 3 to 5 more minutes. Cut into wedges to serve. Garnish if desired.

Easy Texas Chili
Prep 2 minutes
Cook 20 minutes

1 pound ground chuck
1 small onion, chopped
1 tsp minced garlic
1 16-ounce can chili hot beans, undrained
1 6-ounce can tomato paste
1.5 cups water
1 tbsp chili powder (I do it to taste)
1 tsp salt

Combine first 3 ingredients in a Dutch oven (I use a big, heavy pot because I don't have a true Dutch oven). Cook until beef is browned, stirring until it crumbles. Drain and return to Dutch oven. Add beans and remaining ingredients. Cover and reduce heat. Simmer 15 minutes and stir occassionally.

Roasted Asparagus

1 pound fresh asparagus
EVOO
Freshly ground salt and black pepper

Preheat oven to 400. Pour some EVOO in a jelly roll pan (baking dish with sides). Put the asparagus in the pan and coat it with the EVOO. Grind salt and pepper onto the asparagus and bake for 15 minutes. It will have a great nutty taste!

Sposa06

03-01-2006, 03:13 PM

Ooh, thanks, Lyndsey! I am SO making that Tortilla Chili Casserole tonight! It sounds great and easy, which is just what I need today! :)

Sposa06

03-01-2006, 10:45 PM

Thanks again, Lyndsey! I added a little leftover homemade black bean salsa as another garnish - FH and I *loved* that casserole!

lml41981

03-02-2006, 07:39 AM

Thanks again, Lyndsey! I added a little leftover homemade black bean salsa as another garnish - FH and I *loved* that casserole!
Sounds good! Glad you liked it...dunno why they call it Tortilla Chili Casserole instead of just Chili-Cheese Nachos, though. Not the healthiest food, but gosh it is tasty! ;)

PG-rated

03-02-2006, 09:27 AM

DH likes my meatloaf, which I learned to make from my mom, but neither she nor I ever measure anything, so I don't know if I can post the recipe. :)

My other greatest hit is brown sugar shortbread, which is the world's easiest recipe. Just cream together 1 cup of butter and 1 cup packed brown sugar. Add about 2 1/4 cups of flour, a little at a time, until the mixture just barely holds together. Add more or less flour, if necessary. Form into balls, place on ungreased cookie sheet and flatten using the tines of a fork. Bake at about 375 for about 10 minutes, or until the cookies are brown around the edges. They should come out a little crispy and a little chewy. Since it can be hard to get the amount of flour right, I usually bake one test cookie sheet to see how they turn out - if they spread out too much, add more flour.

greenbunny

03-02-2006, 09:41 AM

I have to fudge this now because they discontinued the soup I used.

Tilapia Bake (I just made up the name for this thread, I have no idea what it would be called :p )

Tilapia fillets (about 1/3 lb per person, more for big eaters)
Campbell's zesty tomato soup (no longer exists)
cut up veggies of your choice

Just toss everything in a casserole dish and bake around 350 until the fish is almost flakey.

I mix up what veggies I use depending on my mood. I started really simple, with only bell peppers and celery. Later I used a bunch of different squashes at all once. Another time I used carrots and potatoes to make more of a stew. Just add harder veggies earlier and softer ones later.

As far as the soup, Progresso makes a similar kind. It's a very thick tomato soup with a spicey kick. That's getting hard to find, too, so I usually end up using a mixture of tomato sauce and paste, and adding cumin and ground red pepper to taste.

pixielou

03-02-2006, 10:31 AM

i'm known for my tossed pizza salad or my watergate salad.

though people usually request me to make a dessert - i make somehting different all the time, trying new recipes from cooks illustrated or gourmet.

~pixie

katmg

03-02-2006, 10:59 AM

My family thinks my best recipe is my creme brulee - I use a combination of the Best Recipe and Martha Stewart recipes. I'll post it later. It really is SO easy - the only secret is cooking the custard long enough so that it is set. I made it once and ended up serving every one bruleed cream. Still tasted good!

DH also goes crazy for my home-made ice-cream. His favorite is butter-pecan which I stole directly from either Martha Stewart or Williams Sonoma - I'll have to check when I get home.

ETA: Williams-Sonoma - here's the link. http://content2.williams-sonoma.com/recipe/recipedetail.cfm?objectid=6CF888AE-1BC7-4CD3-BE37886FE4272FA1

TerpsFan

03-02-2006, 11:01 AM

I am known for my "Cincinnati Chili" (came straight from a Campbell's Soup recipe book)

2 cans tomato soup
1 can dark red kidney beans undrained
1 green bell pepper chopped
cinnamon
1 small onion chopped
1 tablespoon red wine vinegar
1 clove minced garlic
3 tablespoons of chili powder (sometimes I put more in)
1 pound ground beef
spaghetti
chopped raw onions for on top of chili
sour cream
shredded cheddar cheese

Brown the beef with the onion, pepper, chili powder and garlic. Drain fat if necessary. Add tomato soup, vinegar, beans and stir. Sprinkle cinnamon over top of mixture (i like to cover the entire top with a light layer). Stir some more and bring chili to boil over high heat. Once bubbling, turn down heat to low and simmer for 15 mins.

Serve chili over spaghetti with shredded cheddar cheese, onions and sour cream on top (or whatever your preference "of way" is)

Katy

03-02-2006, 11:32 AM

I have to fudge this now because they discontinued the soup I used...As far as the soup, Progresso makes a similar kind. It's a very thick tomato soup with a spicey kick. That's getting hard to find, too, so I usually end up using a mixture of tomato sauce and paste, and adding cumin and ground red pepper to taste.You could also probably just substitute salsa (as in tilapia vera cruz). It would change the consistency a bit, but I bet it would still be good.

greenbunny

03-02-2006, 11:47 AM

Thanks Katy!

Ashbe

03-02-2006, 01:38 PM

My signature dessert is Oreo Truffles.
Ingredients:
1 package of Oreo Cookies
1 package of Bark's dark Chocolate
1 package of Bark's white chocolate
1 package of 8 oz. cream cheese

Directions:
Crush the Oreo cookies in a blender, crushing only three or four at a time.
After all cookies are crushed, mix in your cream cheese. Once both ingredients are mixed together, roll into small balls - dime sized (makes about 70 or so.) Then heat up the dark chocolate and dip balls into the chocolate and let cool. Then heat up the white chocolate and dip balls into chocolate and let cool. Then...tada!!! You have Oreo Truffles. They are so yummy! Enjoy! :)

alootikki

03-02-2006, 01:45 PM

Ashbe - those Oreo truffles sound amazing! I need to try out your recipe ASAP :)

Sare79

03-02-2006, 07:04 PM

I have two:
Chicken and cheese canneloni and my brownies...

Chicken and cheese canneloni(no measuring here):

cut up and sautee one onion and about 6 cloves of garlic. then add 2 cut up chicken breasts and sautee until cooked. let it cool off the burner.

Cook canneloni shells.

Combine one container of ricotta, half a tub of cream cheese (sometimes I get herb and garlic), one egg, about a cup of parmesan cheese and combine with chicken, onion and garlic. Then add one package of thawed cut spinach. Mix it with your hands- it's just easier.

Using a ziplock bag with a bottom corner cut off to stuff the shells. Place them in a baking dish witha bit of tomato sauce on the bottom, then cover with more sauce and shredded provelone, parmigiano-reggiano and mozzarella and bake for 30 minutes at 350.

Gooey Brownies:

1/2 cup of butter
2 oz. unsweetened chocolate
1 cup sugar
1 tsp vanilla extract
2 eggs
1/2 tsp baking powder
2/3 cup of all purpose flour

Grease and flour 9 inch pan.
In saucepan, melt butter and chocolate, stirring constantly, Remove and cool slightly. blend in sugar and vanilla, then eggs. Add dry ingredients, and spread in pan evenly. Bake for 18-20 minutes. Cool for about 5-10 minutes

While they cool make the glaze:

1 oz unsweetened chocolate
3 tbsp butter
1 cup icing sugar
1 tsp vanilla
2 tbsp milk

melt chocolate and butter in small pan. blend in sugar and vanilla with whisk. Add milk to smooth out.

poke holes in the brownies with a straw or a thin tipped knife. Pour glaze over top and cool overnight.

lml41981

03-05-2006, 10:31 AM

Aunt Pat's Strawberry Cake

1 pkg white cake mix
1 c oil
1 c fresh or frozen strawberries
1 c coconut (optional)
1 c pecans chopped (optional
1 box strawberry Jello
4 eggs
1/2 c milk

Place all ingredients in a large bowl and beat at medium speed until mixed well. Bake at 350 degrees until done. (30 minutes for three 8 inch pans).

Icing:

1 box powdered sugar
1 stick margarine
1/2 c strawberries drained
1/2 c coconut (optional)
1/2 c pecans chopped (optional)

Cream margarine and sugar. Add strawberries and mix. Add coconut and pecans. Mix well. Spread on cooled cake. Decorate with whole or sliced strawberries, if desired. If electric mixer is used, be sure not to beat the mixtures too long.

[Note: We use a bundt pan...this cake is incredibly moist. When my aunt asked if I needed anything after DD was born, this was my one request from her. Yummy!]

Aunt Mary's Cherry-Pineapple Cake

Grease 9 x 13 Pan.
Layer:
1 can Cherry Pie Filling (I used 2 cans because I like more cherries.)
1 Can Crushed Pineapple
Top with 1 box Cake Mix (dry)
1 Can Angel Flake Coconut
Pecans
2 Sticks Butter sliced on top

Cook for 1 hour at 350 degrees.

lml41981

03-09-2006, 08:44 AM

Easy Cheesy Beef Enchiladas

1 pound ground beef
1 packet taco seasoning (I use Old El Paso)
1 can chili without beans
2 cups shredded Velveeta (comes in a bag in the cheese section)
5 or 6 flour tortillas

Preheat oven to 375. Brown and drain the meat. Add the taco seasoning and water, according to packet instructions. Heat the chili. Spoon meat onto tortilla and add some cheese. Roll it loosely and place it in a 9x13 glass baking dish. Put the remaining beef around the edges of the tortillas in the dish. Cover enchiladas with chili and then sprinkle remaining cheese on top. Put in preheated oven for 5-10 minutes, or until cheese is melted.

lawyerlee

03-12-2006, 09:39 AM

Wow. There are so many good things to try on this thread! :)

My signature dish is Raspberry Salsa & Black Bean Dip. It's so good. Everyone who tries it just loves it and passes it along to their friends and family!

Raspberry Salsa & Black Bean Dip

1 can black beans, drained and rinsed
8 ounce pkg. cream cheese (or Neufchatel)
2 cups Pepper Jack cheese, shredded or cubed
1 jar Raspberry Salsa (I like Mrs. Renfro's Raspberry Chipotle Salsa)

Combine the cream cheese and Pepper Jack cheese in a large, microwave-safe bowl. Microwave for about two-and-a-half minutes, or until the cheeses are melted. Add the black beans and most of the salsa (about 3/4 of the jar). Stir everything together really well and give it a taste. Add the rest of the salsa if you like. Microwave the dip again for about two minutes, or until the mixture is heated through. Serve with tortilla chips, chunks of crusty bread, or pita triangles.

Mrs. M.

03-12-2006, 11:32 AM

My DH loves this:

Coconut and lemongrass Chicken

Cut 2 chicken breasts into pieces. Stir fry in a pan with a little cooking oil. Add 1 can of coconut milk. Add lemongrass, a bit of ginger, sesame seeds, and sambal oelek (chili paste). Let simmer until the sauce gets thick. Add quartered cherry tomatoes, and fresh basil and let simmer 5 more minutes, jsut so the tomatoes don't turn mushy.

Serve with basmati rice

vancouvergirl

03-13-2006, 11:04 AM

Sare79, i must try those brownies! am always on the lookout for soft brownies & cookies. but i foresee having trouble with this part of the recipe:

and cool overnight. hmmm, somehow i doubt it. :p

Dotsie

03-13-2006, 03:59 PM

I am known for my chili, my potato salad, and my meatballs in sauce. I will post the recipe's if anyone wants them. I make my chili with steak, hamburger meat, beans, and fresh cilantro (and a bunch of other stuff). My potato salad I make with fresh dill and NO eggs (I hate eggs). My meatballs are very simple. Pork and beef with fresh italian parsley, garlic, salt, pepper, parmigiano reggiano, bread, and an egg. Dust in flour and fry in EVOO.

jarm

03-13-2006, 05:35 PM

Recipes please Dotsie!

mommy2AlliWill

03-15-2006, 10:19 AM

My signature dip is:
1 bar of softened cream cheese
1 can chili
1 jar chopped peppers
1 jar salsa
1 cup shredded chese

Layer in a 8x8 baking dish & microwave a few minutes. Serve with tortillas

For dinner, quick clam lingunie, I can't take credit thought the recipe is from Southern Living, Easy Weeknight Meals.

1 9 oz package refrigerated linguine
2 6 1/2 oz cans minced clams, undrained
1/4 cup butter
5 cloves of garlic, minced
1/2 cup whipping cream
1 cup shredded Monteray Jack
1/4 chopped fresh parsley or 2 tbsps dried

Cook pasta according to package, drain & set aside
Drain clams, reserving 3/4 cup liquid, set clams & liquid aside
Melt butter in large skillet over med/high heat; add garlic and cook stirring constantly,1 minute. Add reserved clam juice & heavy cream. Bring to a boil; reduce heat and simmer 11 minutes.
Add clams; cook over low heat, stirring constantly until heated> Pour over pasta; add cheese & parsley & toss.

It is far from light & healthy but so delicious.

maniach

03-15-2006, 12:09 PM

I think I posted this somewhere else, but I will put it here, too. Everyone loves it. It's Southwest Chicken.

2-bone in chicken breasts (I usually get skin on, too because it's cheaper)
2 c. cooked rice
1 medium onion
2 cans cream of whatever soup (original recipe used chicken, I like celery)
16 oz. sour cream
shredded cheddar cheese
2 cans ro-tel tomatoes and chiles
chili powder

Boil chicken until done and shred. Layer rice then chicken then onion and chili powder then soup and sour cream and cheese. Pour tomatoes on top and bake until cooked through (anywhere from 30 minutes to 1 hour depending on how cold it was when you started baking -- you can refrigerate the whole thing before baking (don't put the tomatoes on top before you refrigerate)). I don't necessarily use all the sour cream or all the cream soup. I kinda eyeball it and see how it goes.

I also make Jambalaya -- LOVE it. It's kinda semi-homemade. I saute onions, celery, garlic, and sweet peppers in olive oil then add a small diced chicken breast and cook it through. I then add a pound or so of kielbasa (although I think chorizo or that spicy cajun sausage would be more authentic, I just prefer kielbasa). Then I sprinkle with cayenne pepper (I REALLY like spicy food). Then I add a can of diced tomatoes and about a cup of water. Then I add whatever package of jambalaya mix I got. Zatarain's is good, but I think I prefer some Louisiana something or other in an orangey bag. I bring it to a boil, pop on the lid, turn down the heat and cook for 25 minutes (i.e. follow package directions after I add the mix).

Umm... Chicken Fiesta Salad (dontcha just love the name I made up?), which is lettuce of whatever kind you like (I usually use romaine or some blend of romaine and other stuff) topped off with black beans, corn, tomatoes, cheese (I like pepper jack, colby jack, monterey jack, or the 4 cheese mexican blend), black olives, sliced jalapenos and a grilled chicken breast on top with low calorie ranch (Hidden Valley Ranch is the best).

Stuffed Chicken Breasts: a chicken breast pounded out as flat as it will go (about 1/8" - 1/4") spread with goat cheese (boursin or something else with garlic and herbs) and sun-dried tomato pesto, rolled up and held rolled with the aid of a toothpick. I usually use my grill pan, I get it really hot, sear the outside of the chicken then throw it in the oven until it's done.

Can one person have multiple signature dishes?

pewee9196

03-18-2006, 07:56 AM

quick dip - measurements are estimates
artichoke olive dip
1 can artichoke hearts (not marinated - icky oil) Chopped
1 can chopped black olives
1 diced roma tomato
1 cup sour cream
Mayo - not sure on measurment
garlic salt

It also calls for asiago cheese but the first time I made it I couldn't find any so I made it w/o and loved it.

Another is Apple Cranberry Tart which I don't have the recipe handy. DH and family always asks for this.

The last is a meal - Italian christmas feast of Antipasta, homeade raviolis, sunday gravy, meatballs, foccacia, and cannollis.

sunshineab622

03-21-2006, 01:48 PM

yall are making me sooooo hungry !!!!!! :)

Thought I would bump us up for some more recipes

Dotsie

03-23-2006, 05:44 AM

Potato Salad ala Dotsie:D
5lbs of red skinned potatoes
1 cup hellman's mayo (or more to your taste)
1/4 cup of heavy cream or half and half (increase to 1/2 cup if using more mayo)
1/2 cup chopped fresh dill
1 tablespoon red wine vinegar (or more to taste)
1 medium red onion
kosher salt and fresh ground black pepper

wash the potatoes and cut them to a size you prefer (keep skin on) boil them until fork tender.
chop the onion and dill. In a small mixing bowl mix the mayo and cream. Blend until creamy (add more mayo if you like wet potato salad). Add the onions, dill, vinegar, salt and pepper. When the potatoes are done, drain and cool off for about 20 minutes. Add them to a big bowl and then pour the mayo mixture over the potatoes and blend well. Refrigerate overnight to let flavors blend.

Dotsie

03-23-2006, 05:55 AM

Italian Meatballs ala Dotsie's Mom :D
1 lb 90% ground beef
1/2 lb ground pork
1 italian roll torn apart and soaked in milk
3-4 cloves of garlic minced
1/2 cup chopped italian parsley
1/2 cup parmiggiano reggiano cheese
1 egg
kosher salt and fresh ground black pepper
flour for dusting the meatballs in

mix the above ingredients in a large bowl (drain the roll of all the milk before adding to the meat mixture). Shape them to medium size meatballs. Dust in flour and fry in extra virgin olive oil. After they are cooked add them to the sauce....

Sauce recipe

2 28 oz cans of San Marzano tomatoes. (one crushed, on whole)
4 oz of beef stock
8 oz tomato sauce
1 medium onion chopped
4-5 cloves of garlic chopped
fresh basil (about 10 leaves torn to pieces)
fresh oregano (one sprig)
kosher salt and fresh ground black pepper.

saute the onion and garlic until wilted (do not brown). Add the tomatoes (squish the whole tomotoes with your hands to break them up before you add them to the pot) and the beef stock. Add the salt and pepper as well. Simmer for about 30 minutes. Add the meatballs. Simmer for another hour or so. About 15 minutes before serving add the basil and oregano.
*note ~ if you use San Marzano's you won't need sugar to balance the acid.

conneals

03-23-2006, 08:59 AM

I have two dips that I am always asked to make:

Cheesy White Salsa

1 cup mayo
½ cup chopped green onions
½ cup grated parmesan cheese
1 cup mild green salsa (I use arriba)
1 cup grated sharp cheddar cheese
1 small can chopped black olives

In a baking dish, combine all ingredients together, mixing well. Bake in same dish at 325 degrees for 30 to 35 minutes. Remove from oven. Serve hot with chips or crackers.

For a spicier flavor, add 1 small can hot jalepeno peppers.

Olive Dip

8 oz of cream cheese softened(I use Neufchatel)
1 small jar of pimento stuffed green olives
1 small white onion
1 small package of Carl Buddig beef

Dice the olives, onions and beef and mix with softened cream cheese. Add a little bit of the olive juice for flavoring. Chill overnight or 8 hours. Serve with crackers.

(This dip doesn’t taste like olives, it is great!)

Dotsie

03-23-2006, 10:31 AM

Conneals ~ What's Carl Buddig beef? Is it like dried chipped beef?

Missy2U

03-23-2006, 10:58 AM

Conneals ~ What's Carl Buddig beef? Is it like dried chipped beef?

Kind of. It's lunch meat in packages like these. (http://www.buddig.com/original_cb.cfm)

Most stores also have their own house brands. :)

klav

03-23-2006, 11:30 AM

YUM

Chile

03-23-2006, 02:25 PM

*****

bevvied

03-23-2006, 04:28 PM

My signature dish is something we call cookup or pelau. Basically we cook it in the Caribbean..sort of like a jambalaya.

I use

Chicken Wingettes
Rice
Lentil Peas
Others use saltfish and other meats..

Lots of seasoning - bell pepper, onion, celery, season salt, black pepper, garlic

You basically cook everything together...boiling the lentil peas first, adding the chicken and and rice.

Here's a link http://www.recipezaar.com/112354

Sare79

03-23-2006, 05:12 PM

My mom has a signature dish that is the best sauce and meatballs. It takes time but it is definitely worth it.

1 lb gr. Beef
1 lb gr. Pork
1 lb gr. Veal
2 cups of breadcrumbs
2 eggs
1 tbsp. parsley
1 tbsp oregano
1 tbsp basil
6 cloves of garlic, minced

Mix all the above ingredients with your hands and roll into golf ball size meatballs. Set aside.

In a large pot saute:

2 tbsp olive oil
6 cloves of garlic
1 med onion
.5 lb gr. beef
.5 lb gr. Pork
.5 lb gr. Veal

Cook until meat is browned.

Add:
2 lg cans of crushed tomatoes
2 lg cans tomato sauce
1 lg can tomato paste
3 bay leaves
2 dried chilli peppers

In a mortar and pestle grind together and add to sauce:
1 tbsp. parsley
1 tbsp oregano
1 tbsp basil
1 tsp. rosemary

And bring to a boil. Put all of the raw meatballs into the sauce and let it cook on medium heat for about 10 minutes. Reduce heat and simmer on low for three hours, stirring every 10 minutes or so.

We usually have it with spaghetti, but sometimes she uses it for lasagna as well.

Mrs.B716

03-24-2006, 12:19 PM

This is my signature dish with my students. They are extremely gooey but oh so good and SUPER SIMPLE....

One box of brownies for a 13x9 inch pan and ingredients for the mix
One large Hershey chocolate bar, chopped up
One jar of caramel ice cream topping

Mix brownies like it says on the package. Then mix in the chopped hershey bar. Put in pan. I usually heat up the caramel a little just so it's easier to drizzle. Then I drizzle rows of the caramel over the brownies and "swirl" with a butterknife. I usually use a half of jar of sauce for one pan. Bake as directed. Enjoy the gooiest brownies ever!

wahhwahh

03-25-2006, 07:10 AM

Mine is Toll House Pie. My MIL wants the recipe (even though it comes on a bag of choc chips) but I won't give it to her because then I will have nothing to make!

Toll House Chocolate Chip Pie

1 unbaked deep dish pie crust
2 large eggs
½ cup flour
½ cup sugar
½ cup firmly packed brown sugar
¾ cup (1 ½ sticks) butter softened
1 cup semi sweet chocolate chips
1 cup chopped walnuts

1. Preheat oven to 325˚F.
2. Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
3. Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream.

Asha

03-26-2006, 12:01 PM

remember to post the recipes for your signature dishes, please!!

alliannie

03-26-2006, 12:50 PM

Katy

03-27-2006, 01:07 AM

remember to post the recipes for your signature dishes, please!!Yes, that's the whole point of this thread - to share what you're known for :cool:

vwinkel

05-30-2006, 09:13 AM

I tried Reenie’s Snicker salad (http://www.constantchatter.com/showpost.php?p=89524&postcount=20) recipe this weekend for our BBQ. It was a HUGE hit! Everyone loved it. Someone said their family calls it taffy apple salad. Thanks for posting it! Everyone should try this!

klav

05-30-2006, 09:36 AM

Snickers Salad- Super Easy, Super Yummy
6 Granny Smith apples, washed, cored, and chopped into pieces (leave peels on)
30 (yes, that's thirty) fun-size Snickers, frozen and then smashed to bits (I throw mine in the food processor, but you can pound them out with a meat mallet, too)
8 ounces sour cream
8 ounces thawed Cool Whip
vwinkel that sounds awsome!!

I have to post a lowsuger. low fat? one for all.
a girlfriend found this not sure where but the reg version is reg Icecream sandwiches.
So she used skinnycow icecream sandwiches, lowfat, non fat cool whip and suger free caramel and if you can find it hot fudge.
and she just layered it all in a baking sheet and froze it. put the caramel and hot fuge ontop!!it was yummie!!
you can layer more than one to make it bigger. but the skinny cows are sorta thick.

pixielou

05-30-2006, 10:41 AM

Can you post the recipe for tossed pizza salad? It sounds very interesting and good!!

for some reason, i haven't gotten notification to responses from this thread. so my apologies for taking a couple months to get back to you. . .

tossed pizza salad. . .

2 small boboli pizza crust - cut into 1" cubes
1 pint grape tomatoes - halved
1/2 c. basil - sliced thin
marinate all in 1/2 c. italian dressing ~ 5 min
(i use a fat free italian - ken's steak house fat free italian)

then add. . .
4 oz. shredded pizza cheese
6 oz sliced pepperoni ( i usually use the turkey pepperoni - the regular makes the salad way too greasy)
1 bunch of arugula, stemmed

add more italian dressing if necessary

if i'm bringing this somewhere, i put the crusts etc. marinating. then pack up everything else. when i get to my destination, then i throw in the final ingredients and more dressing.

~pixie

Adaya

05-30-2006, 11:43 AM

I have a lot of signature dishes actually, but this is the most requested......

Apple Betty
I don't know who Betty is but this dessert is the bomb!!

4 cups sliced apples (Golden Delicious or Granny Smith work best)
1/4 cup orange juice
1 cup sugar
3/4 cup all purpose flour, sifted
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter = 1 stick

Preheat oven to 375 degrees.
Place apples in baking dish and pour orange juice on top.
Combine sugar, flour, cinnamon and nutmeg.
Cut the butter into the mixture. That means to add a little at a time and not the whole amount at once.
Stir and mix until the mixture is crumbly.
Sprinkle on top of the apples and until the top is completely covered.
Bake for 45 minutes or until the top is crisp.

Serve with whipped cream or vanilla ice cream and to make it extra yummy, add a sprig of mint on top!!

FoxyBlue

05-31-2006, 03:39 PM

I guess my signature is my twist on Tres Leches Cake:

You bake a cake (I prefer premium brand White or Vanilla Cakes, I've tried several) from a mix or recipe. I use a 9x13 Pyrex dish.

While that cools mix equal parts of the following (I just use the smallest can as a measure, usually 12 oz condensed milk can):

Condensed Milk
Evaporated Milk
Light Coconut Milk (Shake first! It separates!)

I use a fork to poke holes ALL through the cake, then spoon the mixture (all of it, minus what I inevitably sample), letting it soak in as you go. I then cover it with saran wrap and refridgerate. A 24 hour soak makes it more moist.

I frost it with Cool Whip. You can top with crushed pineapple before frosting if you wish.

Careful, it's addictive!

Missy2U

06-01-2006, 06:43 AM

Apple Betty
I don't know who Betty is but this dessert is the bomb!!

I couldn't resist. I looked it up - "A dessert with layers of apples and buttered crumbs or oats and spices. The dessert was first mentioned in print in 1864, but the origin of the name is unknown." This is from http://southernfood.about.com/library/info/bld_a.htm/.

I'm hopeless, ain't I? :D

PS - Adaya - I'm going to make this this weekend, I think - I haven't done a dessert in awhile! Thanks!!!

katmg

06-01-2006, 06:52 AM

Adaya - I've also heard similar recipes referred to as Apple Brown Betty. I have a similar recipe that uses crumbled doughnuts as the topping. SO GOOD!

Adaya

06-01-2006, 11:06 AM

I couldn't resist. I looked it up - "A dessert with layers of apples and buttered crumbs or oats and spices. The dessert was first mentioned in print in 1864, but the origin of the name is unknown." This is from http://southernfood.about.com/library/info/bld_a.htm/.

I'm hopeless, ain't I? :D

PS - Adaya - I'm going to make this this weekend, I think - I haven't done a dessert in awhile! Thanks!!!

Hey, thanks for looking that up. 1864 huh? Wow, what an old recipe.

Let me know if you make the recipe and what you think. I have a feeling you're gonna like it a lot. Once people start making it, they can't stop. My stepmom made it for some friends a few years ago, and now it's her signature dish for all of their get togethers. ;)

Adaya - I've also heard similar recipes referred to as Apple Brown Betty. I have a similar recipe that uses crumbled doughnuts as the topping. SO GOOD!

Crumbled doughnuts? OMG!! That sounds so good. Do you have that recipe on hand? I'd love to have it if you don't mind sharing it.

JenniferH

06-01-2006, 12:15 PM

Kalogrias ~ Could you please post your schnitzel recipe? Thanks! I had it in Germany and loved it but can't find a good recipe.

katmg

06-01-2006, 01:05 PM

Adaya - I'll look up the recipe when I get home. It's been years since I've made it.

JenniferH - I'm not Kalogrias, but here is a website that has two schnitzel recipes. http://www.rudilechners.com/recipes.asp This restaurant has the best food! We've made the zucchini bread, hunter schnitzel and the white wine cheese soup. Yum!

katmg

06-01-2006, 04:39 PM

Adaya - Here is the recipe - I couldn't remember which book it came out of so I had fun hunting for it! :)

From: Year Around Cookbook by Sarah Leah Chase

Apple Brown Betty
8 apples, peeled, cored and coarsely sliced
1/2 c. light brown sugar
1/4 c. sugar
1 T. cinnamon
1 t. nutmeg
1 T. fresh lemon juice
1/2 c. apple cider
Four (4) day-old doughnuts
1/2 c. old-fashioned rolled oats
1/2 c. walnuts, coarsely chopped
6 T. butter, melted
2 T. butter

Preheat oven to 350. Toss apples with sugars, spices, lemon juice and cider. Process the doughnuts into crumbs in food processor and toss with oats and walnuts. Drizzle with melted butter and toss to moisten the crumbs evenly.

Sprinkle 1/3 of the crumbs over the bottom of a deep 2 quart casserole. Top with 1/2 the apple mixture. Sprinkle with 1/3 crumbs and top with the rest of the apple mixture. Sprinkle the remaining crumbs over the top and dot with 2 T. butter. Bake until the top is crusty brown and the apples are bubbly - about 1 hour. Serve warm with whipped cream or vanilla ice cream.

Serves 8-10

I remember making this recipe when I was in my apt. in college. It was late at night and I had to run to the store for doughnuts and apples. I probably ate 1/4 of it that night! I haven't made it since then, but it sure was good - might have to go get some apples and doughnuts tonight! ;)

Adaya

06-01-2006, 05:19 PM

Thanks for the recipe katmg. I have everything except the doughnuts. Maybe I'll give it a shot at the beginning of the week if i get the doughnuts this weekend. Yippeeeee....a new recipe!!

ChicagoKate

06-06-2006, 08:35 AM

These are some favorites of ours:

Triple Cheese Macaroni

8 oz (1 cup) elbow macaroni
2 eggs
3/4 cup whole milk
1/2 cup half & half
1/2 cup heavy cream
1/2 tsp chopped parsley
1/4 tsp sugar
pinch cayenne pepper
3/4 tsp sea salt
1/2 tbsp ranch seasoning or grill seasoning
10 oz sharp cheddar cheese, grated
5 oz monterey jack cheese, grated (I used pepper jack, which I HIGHLY recommend)
5 oz parmesan cheese, grated (we use green can stuff)

preheat oven 350.
cook macaroni for 1 minute less than package says (as noodles will continue to cook in the oven)
mix eggs and all ingredients except cheese in a mixing bowl.
add cheeses.
add macaroni.
mix all and put in large baking dish.
cover with aluminum foil.
bake for 30 minutes, remove foil, and bake for an additional 5 minutes

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
These sound gross, but everyone in my family loves them.

Irish Setters (a.k.a. Hots n’ Pots)

All-beef hot dogs (3-4 per person)
Mustard
Margarine
Mashed potatoes (figuring about 1 medium potato for each 2-3 hot dogs used)

Preheat oven to 350 degrees. Prepare mashed potatoes according to your own recipe (or used packaged mashed potatoes if you are in a hurry). Split each hot dog lengthwise, being careful not to cut all the way through so that the hot dog remains intact. Spread each split hot dog lightly with mustard, then mound mashed potatoes onto each hot dog until all the mashed potatoes are used up. Dot the tops of the mashed potatoes with the margarine. Place all of the hot dogs on a broiler pan or baking sheet. Bake at 350 for about 15 minutes, the broil for a few minutes longer until the tops begin to brown lightly. Enjoy!

aep

06-07-2006, 05:41 AM

I make these incredible green beans. The first time I ever made them was on my first Thankgiving cooking adventure. I served them to DH a few weeks ago, and he said I had to make them like this ALL the time.
I am also one who doesn't measure, I can eye things prety well.

Alissa's Speacial Occasion Green Beans

Start with desired amount of fresh green beans (canned also works well)
prepare them and place in large potwith enough water to almost cover them.
Add chicken boulloiun cubes (varies on amount of beans and water, if it helps, add water 1 cup at a time to get the right amount 1 cup water=1 cube)
add finely chopped onion, crushed garlic (or powder for both is fine)
Now, add about 1/3 cup(?) of WHITE COOKING WINE. This is purly an estimate, and you may vary the amount to suit your taste
Simmer the beans on medium low heat
meanwhile, start cooking some slices of bacon. It must be cooked very crisp.
When the bacon is done, pour the grease in the beans, drain the bacon on paper towels . When it is drained, break up the bacon into very small peices.
When the beans are tender (or, if using canned, when they are hot) add salt and pepper to taste, then the bacon bits.
.

malala

06-07-2006, 07:34 AM

Spanish potatoe tortilla

1 onion
1 1/2 lb potatoes
6/7 eggs
1 or 2 spanish chorizo or italian dry sausage
Salt and pepper

Lightly fry potatoes, remove them from the pan when they start turning brown, salt them and keep them aside.
Chop onion and sautee. Once onion looks translucent, add your sausage cut in pieces. Cook for a couple mins.
Beat eggs, add the potatoes and the onion/sausage mixture.
Add salt and pepper, mix all together and let it sit for about 15 mins.
Meanwhile heat a little bit of oil in a shallow frying pan big enough to hold the mixture.
Add the mix to the frying pan and lower the heat.
Cook for a couple of mins until the bottom is fully cooked and the top is hard enough, so that you can flip it over.
Put a plate over the pan and turn over the tortilla gently.
Put it back on the heat until the bottom is fully cooked as well.

It's really, really good. And very easy to make. You can add veggies if you want to, like mushrooms or green peppers. And if you can't find the chorizo or sausage you can use hot dogs, or skip the meat all together.

danalou

06-07-2006, 11:53 AM

subscribing!!

Salsa Chicken
Take desired amount of boneless chicken breast and coat with taco seasoning
Place in a dish and coat with your favorite salsa
Bake at 350 for 15 minutes
Top chicken breast with your favorite shredded cheese
Bake for another 15 minutes or until no longer pink
ENJOY!! (top with sour cream & chives if you feel the need)

artist

06-07-2006, 12:06 PM

Toast? Ordering a pizza? (Kidding!)

Sadly, I am not much of a cook. I guess when I do, I throw together some pasta or something. Though, DH (the cook of our house) taught me how to make stuffed pasta shells! So good! I should have him teach me some other dishes though. I fear if he passes away before I do I will have to live on Mac and Cheese!

ETA:
But I can make just about any froofy espresso drink there is!

Katy

06-10-2006, 11:40 PM

Artist, that's the point of this thread. Now you have some foolproof recipes that are known to be crowd pleasers (and you can lie and say you just "whipped something up") :D

Rosebud

06-11-2006, 07:36 PM

This chili recipe has won my friends' Super Bowl Chili Cookoff contest two out of the last three years. It's very good, very easy, and using turkey instead of ground beef makes it fairly healthy. It's good no matter the season!

Black Bean Chili

INGREDIENTS:
1 onion, diced
2 cloves garlic, minced
1 pound ground turkey
3 (15 ounce) cans black beans, undrained
1 (14.5 ounce) can crushed tomatoes
1 1/2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon dried basil leaves
1 tablespoon red wine vinegar

DIRECTIONS:
In a large heavy pot over medium heat, cook onion and garlic until onions are translucent. Introduce turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

Original recipe yield: 6 servings

Rosebud

06-11-2006, 08:49 PM

My mother used to make this simple & tasty cake when I was a kid.

Cinnamon Apple Cake

Ingredients:
2 cups sifted flour
2 cups sugar
2 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. salt
2 eggs
1 cup vegetable oil
1 tsp. vanilla
4 cups apples, pared and chopped (I like MacIntosh apples)
1/2 cup walnuts, chopped

Directions:

Sift together flour, sugar, cinnamon, baking soda and salt. In a separate bowl, beat eggs and oil until light and foamy. Add vanilla. Gradually blend into dry ingredients. Fold in apples and walnuts. Pour batter into a greased 9x13 cake pan.

Bake at 350 degrees for 60 minutes or until an inserted toothpick comes out dry. Cool on baking rack. When the cake is completely cool, dust with confectioners sugar.

Makes 16 servings.

vwinkel

06-14-2006, 02:53 PM

A friend made this recipe and it was to die for. Everytime I make it, people ask me for the recipe. Recipe isn't exact - you might end up with extra pound cake.

Mocha Coffee Trifle

2 Tbsp Instant Coffee
1 Cup Milk
2 containers Cool Whip (defrosted)
2 Sara Lee Pound Cakes (freezer section)
Hershey Chocolate Bar
1 glass trifle dish

1. Mix instant coffee and milk. Divide by setting aside 1/3 Cup

2. Mix 2/3 Cup Coffee/Milk and one container of Cool Whip in a medium sized bowl.

3. Slice pound cake into 1” fingers.

Layer 1: Place a flat layer of the pound cake at the bottom of the trifle dish so that it covers the whole area. Drizzle with some of the 1/3 cup coffee mixture that was set aside.

Layer 2: Top that layer with Cool Whip/Coffee mixture.

Layer 3: Shave/Grate a thin layer of the Hershey chocolate bar on top.

Repeat these layers until trifle dish is filled. Top with plain cool whip and grate chocolate on top.

Rosebud

06-14-2006, 03:16 PM

vwinkel-- I make a very similar dessert (the recipe came from Allrecipes.com) which also gets raves. I'll have to try it with the pound cake next time!

Death by Chocolate

INGREDIENTS:
1 (18.25 ounce) package German chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 2/3 cups milk
3/4 cup strong brewed coffee
1 (12 ounce) container frozen whipped topping, thawed
6 (1.4 ounce) bars chocolate covered toffee bars, frozen and crushed

DIRECTIONS:
In a 9x13 in pan, bake cake according to package directions. Cool and crumble. Make pudding, according to package directions, with milk.
In a large trifle or other glass serving bowl, place half of the crumbled cake. Pour half of the coffee over the cake, and spread half of the pudding over that. Top with half of the whipped topping, sprinkled with half the crumbled candy bars. Repeat layers in the same order. Refrigerate until serving.

I also add a layer of fresh, sliced strawberries to mine.

Katy

06-15-2006, 10:51 AM

wow, both of those cakes sound awesome! Thanks for posting.

GeekGirl

06-17-2006, 12:07 PM

Any invitations to parties that I receive are usually contingent on me making this:

Brown Sugar Brie with Nuts

¼ cup brown sugar
¼ cup chopped pecans
1 tbsp bourbon
½ package frozen puff pastry sheets, thawed
1 (13.2 oz) brie
Caramel Nut Sauce (see below)

Preheat oven to 400 degrees. Stir together first 3 ingredients. Place puff pastry sheet on a lightly floured surface; roll out fold lines. Spread pecan mixture in a 5” circle of pastry. Place brie on top of pecan mixture.

Wrap pastry around brie, pinching to seal tightly, and place on an aluminum foil-lined baking sheet, folded side down. Bake for 25 min or until light brown. Cool 10 min.

To prepare Caramel Nut Sauce: combine ½ cup cream, ½ cup butter, 1 cup brown sugar and 2 tbsp light corn syrup in a small saucepan. Bring to a boil over medium heat, whisking occasionally. Cover and boil for 1 min. Uncover and continue to boil for 3-4 min without stirring. Mix in 1 cup chopped pecans. Cool, then spoon around warm brie.

Serve brie warm with assorted crackers, apple, and pear slices. Serves 8.

I've been told that if I don't bring the brie, not to come at all. :p :D :rolleyes:

Leilynne

06-18-2006, 02:42 PM

Rissoto with chicken. Nothing beats a one pot meal! I usually make this in an electric wok, but you can use a dutch oven as well.

1 cup aborrio rice
1 medium onion
3 cups chicken broth
2 boneless skinless chicken breasts
2 tablespoons extra virgin olive oil
tumeric
salt
pepper

1- Put the wok or stovetop at medium and add the olive oil to your wok or dutch oven. Let it heat up for about a minute.
2- While the oil heats finely chop the onion.
3- Saute the onion for about 2 mins.
4- Add the rice, and stir to make sure every grain is coated and glistning with oil.
5- Add tumeric a pinch at a time stirring until the rice has a nice yellow colour and smells tasty.:D I'm sorry I can't be any clearer, I'm not big on measuring.
6- Saute for about 1 minute.
7- Nestle the chicken breast into the rice.
8- Pour the chicken broth over the hole thing and quickly put a lid on it.
9- Reduce the heat to medium/low.
10- Now leave it alone for twenty minutes, go do your nails or something.:)

Test the chicken after 20 mins, either with a meat therm. or the tried and true, cutting it open method. If it's not done add a little more liquid and re check every 5 minutes of so. If you pound the chicken breasts thin beforehand it should definatly be done after 20 minutes. Transfer the chicken to two plates and add a scoop of the risotto, season with salt and pepper. This makes enough risotto for 4 servings, we like to have is for breakfast the next day. There will be a burnt layer of rice at the botton of your pan just scrape all the fluffy yummy stuff out and then the burnt layer slides out in one or two pieces. You can also throw some asparagus in for the last 10 minutes of cooking. Sometimes I try different spices instead of the tumeric, but it is my favorite. Oh, yum, now I totally want this for dinner.

ilovepink

06-19-2006, 07:14 AM

I cook for my family a lot but I'm not allowed in unless I bring my Bruschetta.

This quanitity serves 8 but everything is to taste so you can make more or less depending on how many people you have to serve.

2 Baguettes (from Bakery section in grocery store), sliced on the diagonal and toasted in the oven.. at about 450 for 2-3 minutes
1 large garlic clove
10 - 12 roma tomatoes, seeded and chopped into small dice
2 heaping t. garlic (I use already chopped garlic because it has more of the garlic juice and oil and adds more flavor)
5 large basil leaves, rolled and julienned
4-5 T. good balsamic vinegar
2-3 T. olive oil
salt and papper, to taste
parmegianno reggiano cheese (optional)

In a pretty bowl ( :D ) gently fold together tomatoes, garlic and basil. Add in balsamic vinegar and olive oil. Season to taste with salt and pepper. The salt will make the tomatoes sweat and add to the juices at the bottom of the bowl. Let sit for 30 minutes at room temperature to marinate and then gently stir. Serve with toasted bread rubbed with large garlic clove after toasting. For a little more bite, add a thin slice of parmesan cheese on top of tomatoes and bread.

SO yummy. I never come home with leftovers. :(

chefker

06-19-2006, 07:49 AM

This thread is killing me. I'm sitting here at my desk, drooling, and unable to concentrate on work, I'm getting so hungry! :)

I make a Taco Dip for nearly every one of our get-togethers, and it's really good. It's based on a Pampered chef recipe that I made a little more spicy. I also use reduced fat cheeses & sour cream, and it tastes just fine.

1 can refried beans (I use Old El Paso spicy fat-free)
1 8 oz. block cream cheese, softened
1/4 cup sour cream.
1 can of Rotel, drained (I like the Mexican fiesta variety)
1 bunch of scallions, chopped
1 8 oz. bag shredded mexican/taco cheese (or more if you like it cheesy)
1-2 tbsp. southwest seasoning (I use Penzey's or Chef Paul's, whatever I have on hand)
Tostitos chips for dipping

Spread beans in the bottom of a round ovenproof platter or casserole dish. Combine the cream cheese, sour cream, and southwest seasoning in another bowl and mix well. Spread this cheese mixture over the beans.

Scatter the well drained can of Rotel over the cream cheese layer. Add about half of your chopped scallions. Dump the shredded cheese over the top, spreading to edges. Sprinkle the rest of the scallions over the top; bake for 20 minutes at 350, or until all the cheese is melted. Serve with the Tostitos for dipping.

Spinach & strawberry salad

This sounds like it would be an odd combination of ingredients, but it's really good!

1 bag of baby spinach, rinsed & dried
1 small red onion, sliced
1 pint of strawberries, hulled and sliced
Salt & pepper
1 bottle of raspberry dressing (I use either Annie's or Trader Joe's brand)

In a large bowl, combine the spinach, sliced onion, and sliced strawberries. Add salt and pepper to taste. Toss gently. Drizzle raspberry dressing over the salad just before serving. You might not use the entire bottle, add as much or as little as you like. Toss until all is coated, and serve.

katmg

06-19-2006, 08:05 AM

Spinach & strawberry salad

This sounds like it would be an odd combination of ingredients, but it's really good!

Oooh! I love this salad! My friend's mom used to make this salad and it was fabulous. I think she added feta or goat cheese to hers as well.

chefker

06-19-2006, 08:08 AM

Oooh! I love this salad! My friend's mom used to make this salad and it was fabulous. I think she added feta or goat cheese to hers as well.

It's a really great summer dish. :) I forgot to add, sometimes I sprinkle candied pecans over the top of it. Mmmm. Feta cheese sounds good too!

vwinkel

08-14-2006, 09:29 AM

Bump!

ilovepink - thanks for posting that recipe! I've never used balsamic in my bruschetta before and now I won't go without it!

vwinkel

08-14-2006, 09:31 AM

Bump! Any more out there?

maplekitty

08-14-2006, 09:52 AM

creamy stovetop macaroni and cheese!

hmbay

08-14-2006, 10:10 AM

I have two:

Hershey's Deep Dark Chocolate Cake: (http://www.hersheys.com/recipes/recipes/detail.asp?id=4608&page=1&per=10&category_id=13&topten=1)
Deep Dark Chocolate Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
ONE-BOWL BUTTERCREAM FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.

ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

HIGH ALTITUDE DIRECTIONS (Cake):
-- Decrease sugar to 1-3/4 cups
-- Increase flour to 1-3/4 cups plus 2 tablespoons
-- Decrease baking powder to 1-1/4 teaspoons
-- Decrease baking soda to 1-1/4 teaspoons
-- Increase milk to 1 cup plus 2 tablespoons
-- Bake at 375°F, 30 to 35 minutes for both pan sizes

And Taco Lasagne from a Quick Cooking magazine a few years back:

1 pound ground beef
1/2 cup chopped green pepper (optional--I skip this)
1/2 cup chopped onion (optional--I skip this)
2/3 cup water
1 envelope taco seasoning
1 can (15 ounce size) black beans, rinsed and drained
1 can (14-1/2 ounce size) Mexican diced tomatoes, undrained
6 flour tortillas (8 inch size)
1 can (16 ounce size) refried beans
3 cups shredded Mexican cheese blend

Directions:

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in the black beans and tomatoes. Sim* mer, uncovered, for 10 minutes.

Place two tortillas in a greased 13-in. x 9-in. x 2-in. baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese.

Repeat layers. Top with remaining tortillas and cheese. Cover and bake at 350F for 25-30 min*utes or until heated through and cheese is melted.

vwinkel

08-14-2006, 02:25 PM

creamy stovetop macaroni and cheese!

From the box? If not, can you post your recipe?

Medako

08-14-2006, 08:57 PM

A few of my most requested dishes and recipes....

Chicken & Noodles

1 hen
3 qt. water
2 t. salt

Boil chicken in salt water until cooked. Remove chicken & reserve broth for later use. Debone chicken and add back to the broth.

2 c. sifted flour
1 t. salt
2 eggs, beaten
¼ c. milk

Mix eggs & milk. Sift flour & salt together. Combine & work into a ball. Turn out on a floured surface, roll ¼” thick. Sprinkle with flour. Cut into strips & toss with flour to prevent sticking. Set aside.

Bring broth to a boil. Add noodles by the handful. Stir often. Reduce heat & simmer until noodles are tender.

**these noodles are very think and chewy...kinda like a dumpling

Taco Lasagna

1 lb. browned hamburger
1 pkg. taco seasoning
¼ c. water
Refried beans
Salsa
Grated cheese
Sour cream (optional)
Corn tortillas

Simmer meat, seasoning & water for 10 minutes. In an 8x8” pan, layer tortillas, beans, salsa, meat, cheese and a few dollops of sour cream. Repeat.

Bake at 375 F for 35-45 minutes.

Fruit Coffee Cake

1 ½ c. sugar
½ c. soft butter
½ c. shortening
½ t. baking powder
1 t. vanilla
1 t. almond extract
4 eggs
3 c. flour
1 lg. can pie filling (cherry, peach, etc.)

Blend sugar, butter, shortening & baking powder. Mix in vanilla, almond & eggs. Then add flour.

Place ½ - 2/3 of the batter into a greased 9x13” pan. Layer on the pie filling & then spread the rest of the batter on top. Bake at 350 for 45 minutes.

Top with a powdered sugar glaze.

Mexican Corn Dip

8 oz. mayo
8 oz. sour cream
1 can diced tomatoes & chilies (rotel), drained
1 small can of mexican style corn (the one with peppers), drained
2 c. grated cheese (I like a mexican blend)

Mix & chill. Serve with tortillas chips.

Shapsgrl

08-16-2006, 12:45 PM

I am not a great cook so I try to stick to simple and healthy. This one is always a favorite in my household.

Baked tilapia, and pasta with veggies and lemon cream sauce

Baked tilapia in lemon juice

this is super easy but tastes good with the pasta recipe. I simply place the tilapia filets on the small baking tray for my toaster oven and top with fresh squeezed lemon and lemon pepper. Bake in toaster oven at around 375 for 10-15 mins.

Pasta with lemon cream sauce

Ingredients I use are:

1-2 green (Italian) squash, chopped
1-2 yellow squash, chopped
1 bunch asparagus. chopped
spices (salt, pepper, red pepper, garlic, oregano)
16 oz heavy whipping cream
whole wheat pasta (cooked)
Olive oil
fresh parmesan cheese

Saute vegetables (I usually use asparagus, green squash, yellow squash, or whatever is on sale) in olive oil and garlic, pepper, salt oregano, and red chili flakes (again, you can choose whatever spices you would like.) cook until tender and set aside.

meanwhile, heat a 16 oz container of heavy whipping cream over medium heat in a medium saucepan. When cream starts to reduce, zest two lemons, and squeeze some lemon juice into cream. When cream is reduced to about 1/2 you can remove it from heat.

Combine cream, veggies and pasta. Add an ample amount of fresh grated parmesan. Serve with Tilapia.

It's a great meal because it's easy, fast and fresh. We love it with Tapatio hot sauce to give it the spicy-sour flavor.

Ole Miss Bride

08-20-2006, 07:29 PM

This is a favorite at our house. Easy, cheap, and I almost always have the ingredients on hand. We had it for dinner tonight, in fact. My husband asks for it all the time.

Hamburger Steak with Onions and Gravy
* 1 pound ground beef
* 1 egg
* 1/4 cup bread crumbs
* 1/8 teaspoon ground black pepper
* 1/2 teaspoon seasoned salt
* 1/2 teaspoon onion powder
* 1/2 teaspoon garlic powder
* 1 teaspoon Worcestershire sauce
* 1 tablespoon vegetable oil
* 1 cup thinly sliced onion
* 2 tablespoons all-purpose flour
* 1 can beef broth
* 1 tablespoon cooking sherry
* 1/2 teaspoon seasoned salt

DIRECTIONS:

1. In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
2. Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
3. Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. Serve with mashed potatoes.

isaacsmommy

08-27-2006, 03:36 PM

2 9 inch pie crusts
1 can cream of chicken soup (can use other cream of soups as well)
1 can peas and diced carrots (drained)
1/2 can diced potatoes (drained)
1 large (or 2 smaller) chicken breast
milk (not sure on amt...just enough to thin the soup a bit)
pepper

Boil chicken breasts and cut into bite size pieces. Mix veges, cream of chicken soup, chicken and milk. Add pepper to taste. Pour mixture into 1st pie crust. Add second pie crust and seal pie. Cut slits in top with knife. Put tin foil around edge of crust. Bake at 375 for 20 minutes. Remove foil and bake for another 5 minutes. Allow to cool for 5-10 minutes so sauce will thicken.

lml41981

02-27-2007, 01:56 PM

Bumping for new ideas!

vwinkel

03-01-2007, 08:07 AM

I tried lml41981's Mexican Casserole (http://www.constantchatter.com/forum/showpost.php?p=51&postcount=4) last night and it was WONDERFUL. It's definitely a keeper. Thanks!

I'd love to see more of everyone's signature dishes and tried and true recipes! Post away!

Surftraitor

03-01-2007, 08:31 AM

Barefoot Contessa's Turkey Lasagne--I made this the other night w/ no-bake lasagne noodles. It was phenomenal.

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced

Preheat the oven to 400 degrees F.

Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Foley42

03-01-2007, 01:33 PM

Super Easy Lasagna
(lasagna used to be a PITA, but I can easily handle this)

*1 box no boil lasagna noodles (you need 9 noodles, but usually 12 come in the pack)
*1 lb ground beef
*2 20oz canned spaghetti sauce
*1 tub of Riocotta cheese (don't know the ounces...guessing around 50oz)
*3 cups italian OR mozzarella shredded cheese

-Preheat oven to 350 degrees.
-Fry and drain the ground beef.
-Combine the beef and sauce.
-Use a 9x13 dish/pan. Put a little sauce in the bottom.
-Put 3 noodles across the bottom of the pan.
-Spread sauce/beef across the 3 noodles.
-Put a few (6) dallops of riocotta cheese (doesn't spread easily) then sprinkle the shredding cheese.
-Continue layering (1)noodles (2) sauce/beef (3) cheese, a total of three times (three layers).

Cover with foil (I forgot to do this last time and it turned out just fine). Bake at 350 for 45 min, uncover and bake for another 10 minutes.

Sprinkle with parmesan cheese if you'd like.

Spinach Casserole
(I despise cottage cheese, but it's great in this!)

*1 box of frozen spinach
*1 egg
*2 Tbsp flour
*8 oz cottage cheese
*3/4 c shredded cheddar cheese

-Preheat oven to 350.
-Cook and drain spinach as directed on box.
-Mix all ingredients together well.
-Bake at 350 for about 35 minutes. If it does NOT jiggle when you shake it then it's done (nice description huh?)

Rosebud

03-02-2007, 10:39 PM

I've posted all these recipes in other threads, so I'll just link to them. They're all tried and true-- delicious and pretty easy to prepare. Each of them gets a big thumbs-up from me! :D

Garlic Chicken (http://www.constantchatter.com/forum/showpost.php?p=1060317&postcount=181)
Alaska Salmon Bake with Pecan Crunch Coating (http://www.constantchatter.com/forum/showpost.php?p=1163526&postcount=71)
Chicken Provencal (http://www.constantchatter.com/forum/showpost.php?p=1070360&postcount=182)
Baked Mashed Potatoes (http://www.constantchatter.com/forum/showpost.php?p=1135870&postcount=63)
Ground Turkey Lettuce Wraps (http://www.constantchatter.com/forum/showpost.php?p=477533&postcount=21)
Sauced Chicken Breasts w/ Onions & Apples (http://www.constantchatter.com/forum/showpost.php?p=1162581&postcount=190)
Sauteed Halibut with Pecan Shallot Topping (http://www.constantchatter.com/forum/showpost.php?p=1058464&postcount=68)
Apple Honey Bundt Cake (http://www.constantchatter.com/forum/showpost.php?p=1120054&postcount=35)
Tri Berry Muffins (http://www.constantchatter.com/forum/showpost.php?p=1127922&postcount=72)
Chicken Saltimbocca (http://www.constantchatter.com/forum/showpost.php?p=1058457&postcount=180)

jarm

05-28-2007, 05:17 AM

Very easy and yummy! I loathe marshmallows so my grandma would make this for me growing up.

1 container Cool Whip
1 can crushed pineapples
1 can fruit cocktail
1 box pistachio pudding

Mix, refrigerate and serve.

Baby Lust

05-28-2007, 07:24 AM

Definitely one of my favorite dishes!!

Easy Bistro Chicken:

2 tsp. oil
3 cups sliced fresh mushrooms
1 medium onion, chopped
1 can (15 oz.) stewed tomatoes, undrained
1/4 cup KRAFT Zesty Italian Dressing
3 Tbsp. tomato paste
4 small boneless skinless chicken breast halves (1 lb.)
1 cup KRAFT Low-Moisture Part-Skim Mozzarella Cheese
2 slices OSCAR MAYER Ready to Serve Bacon, crumbled (I used real bacon bits)

HEAT oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes, dressing and tomato paste.
ADD chicken; cover. Reduce heat to medium-low. Simmer 12 min. or until chicken is cooked through.
SPRINKLE with cheese and bacon; simmer, uncovered, 5 min. or until cheese is melted.

myshel

06-03-2007, 05:08 PM

Baby Lust: We had the Easy Bistro Chicken at our house tonight. Everyone (picky DH and 2 year-old DS included) loved it. Thanks for sharing the recipe!

Hello Kitty

12-27-2007, 06:23 AM

bump!

kwsu44

12-27-2007, 11:55 AM

vwinkel-- I make a very similar dessert (the recipe came from Allrecipes.com) which also gets raves. I'll have to try it with the pound cake next time!

Death by Chocolate

My friend just made this for a Christmas party, but instead of fruit, she used crushed candy canes. To Die FOR!!

kwsu44

12-27-2007, 12:15 PM

I make this regularly and get raves all of the time. (I believe it is from Cooking Light).

Ingredients

1 teaspoon dried oregano
1 (28-ounce) can fire-roasted crushed tomatoes with added puree
1 (8-ounce) can no-salt-added tomato sauce
1 cup (4 ounces) shredded provolone cheese, divided
1 cup (4 ounces) crumbled feta cheese
1/2 cup (4 ounces) fat-free cream cheese, softened
1/4 teaspoon freshly ground black pepper
1 (9-ounce) package frozen artichoke hearts, thawed and chopped
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
2 garlic cloves, minced
20 cooked jumbo shell pasta (about 8 ounces uncooked pasta)
Cooking spray

Directions

1.) Preheat oven to 375 degrees

2.) In a medium saucepan, combine crushed tomatoes, tomato sauce and oregano. Simmer over medium heat, stirring until thick, about 12-14 minutes, remove from heat

3.) Combine 1/2 cup of provolone cheese, 1 cup feta cheese, 1/2 cup of cream cheese, black pepper, artichoke hearts, spinach and garlic in a bowl, stir well to combine

4.) Spoon the mixture into a ziploc bag and cut off the tip. Use the ziploc as a piping bag to fill the shells w/mixture

5.) Place shells in a 13x9 baking dish coated with cooking spray. Spoon tomato/sauce mixture over the shells and top with remaining provolone.

6.) Cook at 375 for 25 minutes.

Notes

1.) I generally use canned artichoke hearts as my grocery store did not have frozen ones

2.) I use extra salt & pepper to season the sauce as it was bubbling

3.) I use extra provolone cheese on top of the shells before baking and also serve pecorino romano cheese at the table

Taylandra

12-30-2007, 04:38 PM

I just made Rosebud's Garlic Chicken recipe and it was *wonderful*!! I'm definitely going to wade through this thread to find some more recipes and hopefully post some that I feel are good enough.

klav

12-31-2007, 05:11 AM

So going to try the south beach Diet again!! any recipes for that here?

hmbay

12-31-2007, 07:20 AM

Just tried a modification to the Pizza hotdish last night:

Taco cornbread bake
1 pound hamburger
1 package taco seasoning mix
1/2 to 3/4 cup water (dont' want it too runny but not too dry either)
1 can drained and rinsed black beans
2-3 cups shredded cheddar cheese (sharp is a nice offset to the sweet cornbread)
1 can cornbread twists

brown and drain hamburger. mix with seasoning, water and beans. spread in 9x13 pan and top with cheese. Separate the twists into "sticks" and more or less cover the top (there will be gaps). Bake at 375 for about 20 minutes or until cornbread is getting brown.

Dan's*Girl

12-31-2007, 07:46 AM

K-L-U

01-01-2008, 09:38 AM

1 lb ground beef
Diced onion - to your liking
1 can of tomato soup - you can add more if needed
Ketchup - to your tasting
Picante Salsa - to your liking

Brown beef and sautee onions. Drain grease. Put browned beef and onions into pan. Add tomato soup. I usually let it thicken a bit. Add ketchup and salsa to your liking.

Serve on bread. I usually add pickles and it is yummy!!

pride&prejudice

02-02-2008, 07:15 AM

Oreo Ice Cream Cake
1 pint Ice cream (softened)
1 box of Oreo's (crushed)
7 oz caramel syrup
7 oz butterscotch syrup
1 large container Cool Whip

This is for a 9x13 pan, you can adjust for other sizes.
Spread half of the crushed oreos in the pan. Spread the ice cream over this. Mix the two syrups together in a bowl and pour over the ice cream layer. Spread the cool whip over this. Sprinkle the remaining Oreos on top. Stick in the freezer overnight. Take out about 10 minutes prior to serving.

There is also a recipe for a Chicken Brocolli Braid that is good. I just can't find it right now. :)

chiclady815

05-15-2008, 12:00 PM

I'm bumping this one up because I just love this thread - Here's a new recipe that is quickly becoming "Tried and True"

Antipasto Salad Recipe courtesy Giada De Laurentiis

Red Wine Vinaigrette:
1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
1/4 cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
Antipasto Salad:
1 pound fusilli pasta
1/2 cup hard salami, cut into strips (about 3 ounces)
1/2 cup smoked turkey, cut into strips (about 3 ounces)
1/4 cup provolone cheese, cut into strips
1/4 cup grated Asiago cheese
2 tablespoons green olives, halved and pitted
2 tablespoons roasted red peppers, cut into strips
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Vinaigrette:
In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

The best thing about it is that you can mix it up with whatever you have on hand so it's a great way to get rid of what you've got.

RobynScott

06-29-2008, 07:18 AM

I love this thread!

I have a few, but I'm probably most famous for my Dirt Cake.

Dirt Cake
1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1/2 c. confectioner's sugar
2 (3.5 oz.) pkgs. instant vanilla pudding mix
3 1/2 c. milk
1 (12 oz.) container Cool Whip, thawed
32 oz. Oreos

- Chop Oreos very fine in food processor, so much that the white cream will disappear.
- Mix butter, cream cheese, and sugar in bowl.
- In another large bowl, mix milk, pudding, and whipped topping together.
- Combine pudding mixture and cream mixture together.
- Layer in flower pot, starting with cookies, then cream mixture. Repeat layers.
- Chill until ready to serve (I would suggest overnight if possible, to firm it up because you're going to add flowers.)
- Add artificial flowers and trowel to serve.

This is always a hit, because people really think it's a plant! They're horrified when my husband starts to dig in... it's his favorite dessert, so he always wants me to make it.

I would recommend a plastic flower pot, and I line the bottom with tin foil because there are holes in it (obviously for the real plants to drain.)

EmilyZA

I make a modified version of your dirt cake--- sand cake! It's with vanilla pudding and vanilla wafers. I put them in little dessert cups, though, and stick in those little drink umbrellas and gummy seashells.

Does anybody have low(er) fat versions of these recipes? Or should I just use low fat ingredients? My husband's cousin made it for her grandson's first birthday (follow that?) - cutting out some ingredients to make it lower fat (but I don't remember what) - and I'd like to make the same (lower fat) version for DS's first birthday.

Any tips, hints, etc. appreciated - thanks!

myshel

06-29-2008, 10:09 AM

If I were you, I'd sub the following:

* sugar-free pudding mixes
* use skim milk
* fat-free cool whip (dirt cake)
* low-fat cream cheese (or fat free)
* margarine (instead of butter)
* reduced fat vanilla wafers (for sand cake)

There isn't much you can do about the confectioner's sugar, except reduce the amount maybe. I'm not sure, but you might also be able to find reduced fat Oreos.

Rosebud

03-10-2009, 08:51 AM

Adding a couple of tried and true recipes that are favorites at my house.

Smoked Sausage and White Bean Soup

* 1 pound dried navy beans, rinsed
* 1 tablespoon olive oil
* 1 pound smoked pork sausage, sliced into 1/2-inch pieces
* 2 cups chopped onions
* 1 1/2 tablespoons minced garlic
* 2 bay leaves
* 2 sprigs fresh thyme
* 8 cups chicken stock
* 3 cups water
* 2 teaspoons salt
* 1 1/2 teaspoons freshly ground black pepper
* 1/2 teaspoon ground cayenne pepper
* Loaf of crusty bread, for garnish

Soak beans in cold water to cover, overnight (8 to12 hours). Drain beans and rinse well.

In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and saute for 5 to 6 minutes, or until browned. Remove the sausage from the skillet and reserve. Add the onions and cook 2 to 3 minutes, stirring occasionally. Add the garlic and cook, stirring, an additional minute.

Add the browned sausage back to the stockpot. Stir in the beans, bay leaves, and thyme. Add the chicken stock, water, salt, pepper, and cayenne. Bring soup to a boil; reduce heat to a simmer and cook, partially covered for 2 1/2 to 3 hours, stirring occasionally. Skim off any fat, as necessary, if desired. (The cook time may vary depending on the beans, but they should be tender and falling apart when finished.)

Adjust seasonings with salt and pepper, if needed. Using a potato masher or the flat side of a spoon, gently mash the beans against the bottom and sides of the stockpot, leaving some of the beans whole and some mashed. Continue to simmer the soup for 30 minutes, uncovered, or until desired consistency.

Ladle the soup into bowls. Serve hot, with crusty bread slices.

Emeril Lagasse

Pork Chops with Sweet Potatoes and Pears

For a slightly different flavor, use pineapple chunks or apricots in place of the pears or swap winter squash for the sweet potatoes.

1 Tbsp vegetable oil
1 Tbsp all-purpose flour
1 tsp curry powder
3/4 tsp table salt
1 pound lean boneless pork chop, four 4 oz pieces
15 oz canned sweet yams in syrup, drained
15 oz unsweetened canned pears, drained, reserve 1/2 cup juice
1/2 tsp dried thyme
1/8 tsp black pepper

In a large nonstick skillet, heat oil.

In a large sealable plastic bag, mix flour, curry powder and 1/4 tsp of salt. Add pork and shake to coat.

Transfer pork to skillet. Saute until cooked through, about 3 minutes on each side.

Meanwhile, cut yams into bite-size chunks. Add to pork with pears, reserved pear juice, thyme, pepper and remaining 1/2 teaspoon of salt. Reduce heat and simmer until pork is cooked through, about 2 minutes longer.

This is actually a WW receipe. POINTS Value = 7

MrsD

03-13-2009, 09:59 AM

I originally found this on Recipezaar and tried it because of the rave reviews. It is quickly becoming a household favorite of ours. We've adjusted the recipe to fit our own tastes, but this is it in original form:

Pasta with Sausage, Tomatoes and Cream:

Ingredients
1 tablespoon olive oil
1/2 lb sweet Italian sausage link, casings removed,crumbled
1/4 teaspoon crushed dried red pepper flakes
1/4 cup diced onion
1 1/2 cloves garlic, minced
1 (14 1/2 ounce) can Italian plum tomatoes, drained,coarsely chopped
3/4 cup whipping cream
1/4 teaspoon salt
6 ounces pasta
1 1/2 tablespoons minced parsley
grated parmesan cheese

Directions
1 Heat oil in a heavy skillet over medium heat.
2 Add sausage and crushed red pepper.
3 Cook until sausage is no longer pink, stirring frequently, about 7 minutes.
4 Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.
5 Add tomatoes, cream, and salt.
6 Simmer until mixture thickens slightly, about 4 minutes.
7 (Can be prepared one day ahead. Cover and chill.).
8 Cook pasta in large pot of boiling water.
9 Drain.
10 Bring sauce to a simmer.
11 Add pasta to sauce and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes.
12 Divide pasta between plates.
13 Sprinkle with parsley.
14 Serve, passing Parmesan separately.

Brady

03-13-2009, 05:43 PM

MrsD-Thanks for that recipe. I had come on the computer quickly before I ran out to the grocery store to grab something to make for dinner and that recipe was in my email- I printed it out and made it tonight. :) We liked it here. I used chicken sausage instead of pork, but followed it pretty much right on from there. I think next time I'll use some more garlic, but otherwise it was a good one and I'll probably make again. Thanks for sharing!

MrsD

03-16-2009, 11:05 AM

I'm glad you liked it! I also use more garlic than the recipe calls for, and usually add in some additional Italian spices as well.

steviem

03-18-2009, 02:09 PM

Pasta w/ Bolanages Sauce:

I found this recipe on the back of a Trader Joe's paparadelle package a few years back. I have been making it ever since. It takes no time at all yet tastes like you have been cooking the sauce all.day.long...... it's so good!

2 Tbs olive oil
1 lb ground beef (or you can use ground turkey)
2 cloves minced garlic
1/2 medium onion, finely chopped
1 28oz can tomato sauce
1 c red wine
1 package pasta (any kind will do)
salt & pepper to taste

Heat oil in pan. Stir in beef and brown. Once meat is mostly brown, toss in the garlic and onion and finish cooking meat. When meat is fully cooked, drain oil and return to heat.

Add the wine and let simmer for a few minutes (or until the wine has mostly evaporated.) Next, add the can of tomato sauce, then add a bit of salt & pepper. Continue to simmer for about 15-20 mins.

While sauce is simmering, prepare pasta (boil, drain, etc.). When pasta has been drained, add to the bolanages sauce, mix together, then top with some parmesan.

Penne Pasta w/ artichokes & sundried tomatoes

I got this recipe from my SIL. I am pretty sure it is from Giada de Laurentis (sp?). It's very easy, and very tasty!

1 package of Italian Sausage (I use turkey sausage)
1 can of artichoke hearts, marinated in water, NOT oil
1/4 c sundried tomatoes, marinated in OIL (coarsely chopped)
2 cloves of garlic minced
1/2 c wine
1 c chicken broth
2 Tbs of oil from the sundried tomatoes

Heat oil (from the tomatoes) in a pan. Add sausage (squeeze the meat out of the casings), and brown. Once done, remove sausage and set aside.

Next, drain the artichoke hearts and add to the pan, along with the garlic. Saute for 1-2 minutes. Next, add the wine and scrap all the brown bits from the bottom of the pan. Now add the chicken broth and sundried tomatoes. Simmer for 15 minutes. Add the sausage back in and simmer for another few minutes, to heat through.

While the sauce is simmering, prepare pasta (I use penne.). When pasta is done, drain and add to sauce. Mix together and sprinkle some parmesan on top, serve and enjoy!

**Sometimes I add asparagas to this recipe. When I do, I simply cut up 4 stems and toss it in when I add the artichoke hearts.**

These are quick, go-to recipes that I often use. Hope you enjoy :)

pride&prejudice

03-20-2009, 12:55 PM

Barefoot Contessa's Italian Wedding Soup from her cookbook "Back to Basics". The meatballs are super yummy, I could have eaten them without making the soup! And super easy by baking them.

A side dish/cassarole I made the other night to have with steak.
Horseradish Carrot Cassarole
2 lbs. carrots cut into 1/2" slices
3/4 cup mayonnaise
1/3 cup half and hlaf
1/4 cup prepared horseradish
2 tbs. finely chopped onions
1 tsp. salt
1/4 tsp. black pepper
1/2 cup crushed cornflakes
2 tbs. butter, melted

Fill a saucepan with 1 inch of water and add carrots. Bring to a boil, reduce heat. Cover and simmer 8-10 minutes until tender crispy and then drain.

In a large bowl combine the mayo, half and half, horseradish, onion, salt, and pepper. Add carrots and mix/toss to coat. Transfer this to a greased 1 1/2 qt baking dish.

Combine the cornflakes and butter. Sprinkle over the carrot mixture.

Bake uncovered, at 350 for 20-25 minutes or until bubbly.

mgrace

03-31-2009, 11:57 AM

pride&prejudice

03-31-2009, 04:38 PM

Um, yum! :)

Thanks. :) I made the mistake of making that for DD's baptism and now DH's cousin requests it for her birthday every year. Just as bad as my husband always wanting key lime pie. :)

Ohana

04-01-2009, 08:52 AM

Lasagna Soup is a new favorite around our house. I got the original recipe from Family Fun, but tweaked it to make it lower in fat and higher in fiber.

Lasanga Soup
2 tsp olive oil
1 lb bulk turkey sausage (or sausages with casings removed)
1 large onion, minced
2-3 cloves garlic, minced
2 TBSP Tomato Paste (I used 6 oz sauce last time)
28 oz can diced tomatoes (I used crushed last time, and it definitely needed the added texture of the diced tomatoes)
6 cups chicken broth
Italian seasoning a few shakes (you can also add basil, oregano, etc to taste)
8 oz ricotta cheese
1/4 c grated parmesan cheese
2 cups shredded mozzarella cheese
8 oz whole wheat rotini

1. Brown sausage in olive oil, breaking up chunks as you go. Add onion and saute until onion is softened, about 5 minutes. Add garlic and cook for another minute or 2. Add tomato paste and continue to cook until the mixture turns a rusty brown color, about 5 minutes.
2. Add tomatoes and chicken broth and seasonings to taste. Simmer for 30 minutes.
3. Add rotini and cook until pasta is tender
4. While pasta is cooking, mix together parmesan and ricotta cheeses.
5. Place a dollop of the ricotta cheese mixture on the bottom of each bowl, and top with a ladle-ful of the soup. Top all with mozzarella cheese. Serve with a green salad and crusty bread.

You can also kick up the spice by adding red pepper flakes when you add the garlic. My kids won't eat spicy food, so I just add Tabasco to my bowl.

This recipe freezes quite well. I just stop at step 2, divide the soup and put half in a zip top baggie and freeze. I add 4 oz pasta to the remaining soup and cook as directed. For the cheeses that go in the bottom of the bowl, I imagine you can mix them together and toss a little in the freezer in a separate container. When you're ready to eat, thaw the soup, bring to a simmer on the stovetop, then add 4 oz pasta and cook as directed above.

Rosebud

04-24-2009, 08:04 AM

Wonderful recipe for Spring. Absolutely delicious with lots of yummy Spring vegetables.

Spring Green Risotto

1 1/2 tablespoons good olive oil
1 1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel
1 1/2 cups Arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock, preferably homemade
1 pound thin asparagus
10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese, preferably Italian
1/2 cup freshly grated Parmesan, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving

Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)

When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

(Barefoot Contessa)

Rosebud

05-25-2009, 10:58 PM

This is a great, simple summer sandwich. It's light and healthy, but flavorful and filling as well. I sometimes add provolone to the sandwiches, and always brush the bread with olive oil and season with salt and pepper before grilling.

The sage pesto is fantastic. Really fragrant.

Grilled Chicken Sandwiches with Sage Pesto and Apples

3/4 cup lightly packed fresh sage leaves (from 2 large bunches)
3/4 cup pine nuts (about 4 ounces)
1/4 cup (packed) fresh Italian parsley leaves
1 garlic clove
3/4 cup plus 3 tablespoons olive oil
6 tablespoons freshly grated Parmesan cheese
6 skinless boneless chicken breast halves
6 4x5-inch rectangles focaccia, ciabatta, or long French rolls, split horizontally
Mayonnaise
3 medium Fuji apples, halved, cored, thinly sliced

Using on/off turns, blend sage leaves, pine nuts, parsley, and garlic in processor until mixture is finely chopped. With machine running, add 3/4 cup oil and blend until thick paste forms. Mix in cheese. Transfer to small bowl; season with salt and pepper. (Can be made 1 day ahead. Press plastic wrap onto surface of pesto and refrigerate. Bring to room temperature before using.)

Place each chicken breast between sheets of waxed paper. Using rolling pin or meat mallet, pound each to 1/2-inch thickness. Brush chicken with 3 tablespoons oil; sprinkle with salt and pepper. Let chicken stand 30 minutes.

Prepare barbecue (medium heat). Grill chicken until firm to touch and cooked through, about 5 minutes per side. Transfer chicken to platter. Grill focaccia until just beginning to brown, about 1 minute per side.

Arrange bottom halves of focaccia on work surface. Spread each with mayonnaise. Top each with overlapping layer of sliced apple, then 1 chicken breast. Drizzle each chicken breast with pesto. Spread pesto on cut side of bread tops. Place tops on chicken, pesto side down. Cut sandwiches in half on diagonal. Transfer sandwiches to plates and serve.

pride&prejudice

08-30-2009, 02:37 PM

*Bump*

Does anyone have a good recipe for corn chowder, using fresh corn? TIA.

Rosebud

11-30-2009, 02:17 PM

Here are a few recipes I've enjoyed this Fall. One is healthy, one not so healthy. ;)

Roasted Winter Squash and Apple Soup

1 large winter squash (about 2 ½ pounds) such as butternut, buttercup or kabocha, peeled, seeded and cut into 2-inch pieces
2 medium onions, peeled and quartered
3 gloves garlic, peeled
2 tart, firm apples, peeled, cored and quartered
2 Tbsp extra virgin olive oil
Salt and red chili powder to taste
4-5 cups vegetable stock

Preheat oven to 400 degrees. In a large roasting pan, toss the squash, onions, garlic and apples with the oil to coat. Season well with the salt and chili powder. Roast, stirring every 10 minutes, until the vegetables are fork-tender and lightly browned, about 40 minutes.

Put half of the vegetables with 2 cups of the stock in a food processor and puree until smooth. Repeat with the remaining vegetables and broth. Return pureed mixture to the pot. If the soup is too thick, add more broth. Correct the seasoning and heat to a simmer. Serve in warm bowls.

Serves 4
Calories: 274, Fat: 8g, Protein: 17g, Carbs: 40g, Fiber: 11g

Vermont Apple Cider Doughnuts

1 cup Apple cider
1 cup Sugar
1/4 cup Solid vegetable shortening
2 large Eggs
1/2 cup Buttermilk
3 1/2 cup All-purpose flour
2 tsp. Baking powder
1 tsp. Baking soda
1/2 tsp. Cinnamon
1/2 tsp. Salt
1/4 tsp. Nutmeg
Vegetable oil or shortening -for frying

1 cup cinnamon-sugar mixed

Boil apple cider in small saucepan until it is reduced to 1/4 cup, 8 to 10 minutes; cool. Beat sugar with shortening until smooth. Add eggs and mix well, then add buttermilk and reduced cider. Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg in another bowl. Add to liquid ingredients; mix just enough to combine. Transfer dough to lightly floured board and pat to 1/2-inch thickness. Cut with 2 1/2- to 3-inch doughnut cutter; reserve doughnut holes and reroll and cut scraps. Add enough oil or shortening to fill a deep pan 3 inches; heat to 375'F. Fry several doughnuts at a time, turning once or twice, until browned and
cooked through, about 4 minutes. Remove to paper towels with slotted spoon. While still warm, shake a few at a time in a paper bag containing cinnamon sugar. Cool on a rack.