topic Re: FAVORITE RECIPE SWAP RECIPES in Recipes

FAVORITE RECIPE SWAP RECIPES

DiamondGirly — Tue, 05 Jul 2016 02:56:34 GMT

I noticed some were posting a favorite recipe from this Forum, and I thought it might be fun to share some our faves found here in one place (if desired!)....for many who might be fairly new here.

This is one of my all-time faves from Carol1229 (I miss her!) It's very easy and great to prepare ahead and put in the fridge...and then take out about 30 minutes before placing in the oven. I've seen a little bit different versions of this recipe on Facebook, but my family LOVES Carol's!!

I'll add more fave recipes as I find them, also!

Carol1229 said:

The original recipe calls for 4 chicken breast halves....you don't have to coat the pieces heavily so I'd suggest if you had 4 medium size chicken breasts to cut the mayonnaise mixture in half. It's easy enough to make more if needed.

MELT-IN-YOUR-MOUTH CHICKEN
4-6 boneless, skinless chicken breast halves
1 cup mayonnaise
1/2 cup freshly shredded Parmesan OR Romano cheese
1/2-1 tsp. seasoned salt (to taste)
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black pepper

Preheat oven to 375 degrees. Lightly spray a 3 quart rectangular baking dish with nonstick cooking spray.

Combine mayonnaise, cheese, seasoned salt, garlic powder, onion powder and pepper in a small bowl; mix until well combined.

Spread both sides of each piece of chicken lightly with the mayonnaise mixture and place them in the prepared baking dish. If there's any of the mayonnaise mixture left over, add it to the tops of the chicken pieces.

Bake @ 375 degrees for 45 minutes.

Re: FAVORITE RECIPE SWAP RECIPES

sabatini — Tue, 05 Jul 2016 03:09:56 GMT

Great idea, DiamondGirly!

I think one of my favorites was a recipe shared by Britbrit13 for Mushroom Asiago Chicken.

Asiago Mushroom Chicken

1 lb boneless skinless chicken breast (about 2 large)
2 cups mushrooms, cut in half
1 clove garlic, minced
3 springs fresh thyme
1 1/2 cups dry white wine
1/2 cup seasoned flour
2 tbs butter
2 tbs olive oil
1/2 cup heavy cream
1/4-1/2 cup shredded asiago cheese
1/2 tsp salt (or to taste)
1/4 tsp pepper (or to taste)
seasoned flour:
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper

Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast)

Heat the butter with *1* tbs of olive oil in deep, heavy skillet or saute pan over medium heat.

Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.

Add remaining olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.

Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called "deglazing"). Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to mushroom/wine mixture in pan.

Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.

Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup--asiago is a powerful cheese and you can even use less for just a whisper of flavor.

Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water...however, the reduction will taste better.

Add chicken back to pan and heat through.

Garnish with sprigs of fresh thyme. May be served over any pasta.

About 4 servings.

Re: FAVORITE RECIPE SWAP RECIPES

mustang66lady — Tue, 05 Jul 2016 03:25:14 GMT

@DiamondGirly

We miss you over on the potsticker soup thread! What a wonderful thread this is! One of our all time favorites is one from lavendarsage-my grandson thinks this is the bomb! I try to keep the ingredients on hand thru out the fall and winter because we love it so much!

lavendersage

Regular Contributor

Posts: 196

Registered: ‎03-09-2010

Tortellini and Sausage Soup

‎10-07-2011 09:57 AM

My family enjoys this soup very much. I like to serve it with garlic bread or cornbread.

Tortellini and Sausage Soup

3 Italian sausages, casings removed
1 medium onion, chopped
1 clove garlic, minced
chicken stock- 6 cups (homemade tastes best)
2 fresh tomatoes -diced or one can of tomatoes
2 carrots- diced
1 green bell pepper, chopped
chopped fresh basil (about 4-5 leaves) or 1/2 teaspoon dried basil
1/2 teaspoon dried oregano
black pepper to taste
1 can of beans like navy, chickpea, great Northern or your choice- drained
1 (8 oz.) can tomato sauce
16 ounces frozen cheese tortellini
fresh spinach- about 3 good handfuls
freshly grated Parmesan cheese for topping

In a Dutch oven, crumble and brown sausage. Drain well, remove sausage and set aside. Add about a tablespoon of olive oil to pan and add onions and saute for a few minutes then add minced garlic, bell pepper and carrots- saute a few minutes.
Add stock, tomatoes, basil, oregano, sausage, black pepper, beans and tomato sauce. Bring to a boil, reduce heat to low and simmer until veggies are tender.
Add tortellini and simmer about 5 minutes. Add fresh spinach and simmer until wilted but still a bright green. Top bowls with grated Parmesan.

Re: FAVORITE RECIPE SWAP RECIPES

mustang66lady — Tue, 05 Jul 2016 03:35:26 GMT

@sabatini

How did I miss that recipe for the asiago mushroom chicken?! Thanks for sharing this again and thanks to BritBrit for originally sharing!

Re: FAVORITE RECIPE SWAP RECIPES

sabatini — Tue, 05 Jul 2016 04:29:01 GMT

@mustang66lady wrote:
@sabatini

How did I miss that recipe for the asiago mushroom chicken?! Thanks for sharing this again and thanks to BritBrit for originally sharing!

LOL! It really is yummy. I haven't seen BritBrit in ages.

BTW, I make a sausage minestrone that's very similar to the soup recipe you posted from lavendersage. You're right - it's delicious.

I made it when my kids visited last month, and they couldn't stop eating it. Boys!

Re: FAVORITE RECIPE SWAP RECIPES

flbettyboop — Tue, 05 Jul 2016 12:51:34 GMT

@DiamondGirly great topic! Just what we need to boost the recipe chat.

Boop

Re: FAVORITE RECIPE SWAP RECIPES

Zhills — Wed, 06 Jul 2016 16:09:25 GMT

I found this in my "Favorites" yesterday.

Lost-recipes-of-the-past-posters. (Link)

I'll have to think about a favorite recipe.

Link is underlined until I post.....then it is gone!

Re: FAVORITE RECIPE SWAP RECIPES

cece5231 — Tue, 05 Jul 2016 16:53:51 GMT

What a perfect post, DiamondGirly. And thanks for all your recipe posts. I have many of yours I use. Here is one from Lola we recently had. Mmmm mmmmmm good.

Here is LoLa's recipe for Crock Pot Honey Pork Roast
Started 11/12/2013 at 8:36 PM in Recipe Swap

50
replies

Crock Pot Honey Parmesan Pot Roast
(recipe source: sixsisterfstuff.com)

This was tonight's dinner. It just fell apart. The combination of flavors really work. It's super simple to throw together and a few hours laters.... dig in!
Ingredients:

1 (2-3 pound) boneless pork roast

2/3 cup grated Parmesan cheese

1/2 cup honey

3 Tbsp soy sauce

2 Tbsp dried basil

2 Tbsp minced garlic

2 Tbsp olive oil

1/2 tsp salt

..................................

2 Tbsp cornstarch

1/4 cup cold water

Spray slow cooker with non-stick cooking spray.

Place roast in slow cooker.

combine cheese, honey, soy sauce, basil, garlic, oil and salt;

pour over pork.

Cover cook on low 6-7 hours or meat thermometer reads 160

Remove meat to a serving platter; keep warm.

Skim fat from cooking juices; transfer to a small saucepan.

Bring liquid to a boil.

Combine cornstarch and water until smooth. Gradually stir into pan.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Slice roast; serve with gravy.

Serve with smashed potatoes or egg noodles. Yum!

Sent from my iPad

Re: FAVORITE RECIPE SWAP RECIPES

DiamondGirly — Wed, 06 Jul 2016 12:01:56 GMT

@sabatini
Thanks so much for reminding me of this recipe!! I saved so many, but this was one I really wanted to try!!

Re: FAVORITE RECIPE SWAP RECIPES

DiamondGirly — Wed, 06 Jul 2016 12:06:46 GMT

@mustang66lady
Thanks for missing me lol. I can't figure out how to find my way around on the Potsticker thread, but I will be there. I won't be defeated!! ha!

Re: FAVORITE RECIPE SWAP RECIPES

DiamondGirly — Wed, 06 Jul 2016 12:14:01 GMT

@cece5231
Thanks for your sweet words. I'm happy you have enjoyed my recipes!! I'll post more later today when I'm at my computer. I like saving tried and true recipes ❤️

Re: FAVORITE RECIPE SWAP RECIPES

YouGoGirl1 — Wed, 06 Jul 2016 16:01:55 GMT

Cool Lemon & Grape Chicken Salad 2 cups Barilla bowtie pasta 2 (6-ounce) lemon yogurts 1/3 cup real mayo 2 tsp. lemon juice 2 grilled cooked chicken breasts, cut into stripes 1 cup seedless grapes 1/2 cup red onion, finely diced 1/2 cup celery, finely diced Cook pasta, according to box directions. Chill in cold water & drain. In a lg. bowl combine yogurt, mayo & lemon juice, mix well. Stir in pasta, grapes, chicken, onion, celery, and chill overnight. ** I got this recipe from the Recipe Swap awhile back** If I'm in a hurry, I use canned chicken or rotisserie chicken.

Re: FAVORITE RECIPE SWAP RECIPES

YouGoGirl1 — Wed, 06 Jul 2016 16:05:08 GMT

Egg Salad 3 - ounce cream cheese, softened, whipped cream cheese works great. 1/4 cup real mayo 1/4 tsp. garlic powder Salt & pepper, to taste 6 hard boiled eggs In a bowl beat cream cheese until smooth, add mayo, garlic powder, Salt & pepper, fold in chopped eggs. Cover & refrigerate overnight. ** Sometimes I add a little yellow mustard & sweet pickle relish.**

Re: FAVORITE RECIPE SWAP RECIPES

YouGoGirl1 — Wed, 06 Jul 2016 16:08:54 GMT

Pea Salad 1 pkg. frozen peas, thawed 1/2 cup to 1 cup sour cream 3 slices bacon cooked very crisp & crumbled 2 green topped onions, sliced Mix sour cream, onions & bacon together. Fold in peas and refrigerate several hrs. Can top individual salad with salted peanuts or cashews, do not add to large bowl of salad as peanuts or cashews will get soggy.

Re: FAVORITE RECIPE SWAP RECIPES

vabreeze — Wed, 06 Jul 2016 17:01:14 GMT

This recipe was provided by Basilgirl. It 's a very easy, hearty and quick recipe-- perfect for the fall and winter. Basilgirl said, "I like to top this with shredded cheddar cheese. It's great serve with corn bread on the side.

I have substituted the bacon with ground beef or sausage which is also yummy! This recipe is great to play around with. I like to add more 'heat' to it (red pepper flakes and chili powder). And the recipe is also great without the corn if you don't have any on hand.

If anyone tries this, please let me know if you liked it. Enjoy!

to top this with shredded cheddar cheese. It's great serve with corn bread on the side.

Pot of Beans

4-6 bacon strips
1 large onion, chopped
1/3 cup dry lentils
1-1/3 cups water
2 TBS ketchup
1 tsp garlic powder
3/4 tsp chili powder
1/2 tsp ground cumin
1/4 tsp dried red pepper flakes
1 bay leaf
1 can (16 oz) diced tomatoes with liquid (or can of whole tomatoes, chopped)
1 can (15 oz) pinto beans, drained
1 can (16-oz) kidney beans, drained
1 can (15-1/4 oz) canned corn, drained

In a 3-qrt saucepan, fry bacon, lightly. Add onion and cook until transparent. Stir in remaining ingredients. Cook over medium heat for about 45-60 min (until lentil beans are tender. Remove the bay leaf before serving.

Re: FAVORITE RECIPE SWAP RECIPES

narcisse — Wed, 06 Jul 2016 23:03:06 GMT

I don't remember who submitted this, but it actually does taste like a cream puff.

Cream Puff Cake

Instead of cream puffs have a cream puff cake.

1 cup water

1/2 c butter

1 cup flour

4 eggs

3 sm. boxes of instant vanilla pudding or any favorite you like

4 cups milk

1 ( 8oz ) cream cheese softened

8 oz cool whip

Hersheys syrup

Bring to a boil,water & butter. Add flour,stir well add eggs one at a time.

Spread in a greased 9x13 pan & bake a 400 for 25 minutes or until done

Make the three boxes of pudding with the milk and cream cheese.Spread on crust.

Cover with cool whip and sprinkle with the hersheys syrup.

Re: FAVORITE RECIPE SWAP RECIPES

sabatini — Wed, 06 Jul 2016 23:10:54 GMT

Hi, narcisse !

I belive that Just Plain Crazy submitted that recipe for Cream Puff Cake.

Re: FAVORITE RECIPE SWAP RECIPES

mustang66lady — Sat, 09 Jul 2016 06:59:44 GMT

@DiamondGirly

@DiamondGirly wrote:
@mustang66lady
Thanks for missing me lol. I can't figure out how to find my way around on the Potsticker thread, but I will be there. I won't be defeated!! ha!

Hi DiamondGirly

Just go to the potsticker soup recipe and click on the last page and join in! Any and all are welcome to join. We are a stress free group, no trolls so far, and truly enjoy each other's company on that thread. We do share lots of recipes there that may not make sense in the regular forum without explanation that goes on in the thread itself. If you have questions, just ask-we may be able to catch you up quicker than reading the entire thread!

Re: FAVORITE RECIPE SWAP RECIPES

DiamondGirly — Sat, 09 Jul 2016 11:07:49 GMT

I posted this back in the summer of 2014:

Here's one I made for our friends' BBQ, and everyone loved it!

You could easily make a smaller salad...it's very forgiving, so if you just used one box of Jell-O and one carton of Cool Whip, it would probably still be awesome!

(I used the Strawberry/Banana Jell-O, since that's what I had and pineapple juice that was drained from pineapple in place of part of the water.)

Printed from COOKS.COM

1 large box strawberry Jell-O
1 small box strawberry Jell-O
1 large pkg. (8 oz) Philadelphia cream cheese
1 small pkg. (10 oz)frozen strawberries, thawed
1 can crushed pineapple, drained
1 cup nuts (I used walnuts, chopped)
2 (8 oz.) containers Cool Whip

Take 1 large and 1 small box of Jell-O and dissolve in 3 cups of boiling water. Set until jells.

Mix 1 large package Philadelphia cream cheese, 1 small package frozen strawberries (thawed), 1 can crushed pineapple (drained) and 1 cup nuts.

Mix with 2 (8 ounce) containers Cool Whip. Mix altogether and let set in the refrigerator.

Re: FAVORITE RECIPE SWAP RECIPES

DiamondGirly — Sat, 09 Jul 2016 11:20:40 GMT

I'm a true chocoholic, but THESE are one of my favorites! A co-worker at school gave me this recipe in 2011. They're very easy and look so festive cut in to triangles, I think. (I live in Almond country, but sliced almonds are reasonable at Trader Joe's....last time I got them there.)

Blue Diamond Almond Bars

Crust:

2 cups flour

1 cup powdered sugar

1 cup butter, softened

Topping:

1 cup brown sugar

¼ cup sugar

1/3 cup honey

1 cup butter

¼ cup heavy cream

3 cups sliced almonds

Heat oven to 375 degrees.

In medium bowl, combine crust ingredients until soft and crumbly.

Press mixture into 15-inch x 10-inch jelly roll pan.

Bake until golden, about 10 minutes. Set aside.

In saucepan combine brown sugar, sugar, honey and butter.

Cook over low heat, stirring occasionally until sugar dissolves.

Bring to a boil without stirring; boil 3 minutes.

Remove from heat; stir in cream and almonds. Spread over crust.

Bake until bubbly, about 15 minutes. Cool.

Cut into diamonds, triangles or bars.

ENJOY!!