Recipes

[Sabatini2]

You can vary this recipe a lot. Add more or less dressing, halved cherry tomatoes, thinly sliced cukes or celery, or crumbled bacon. ETA: Makes a nice wrap too.

Buffalo Chicken Salad

Ingredients:

1/4 cup crumbled blue cheese

1/2 cup Ranch salad dressing

3 large skinless, boneless chicken breasts - cut into cubes

salt and pepper

1 tablespoon oil of choice (or more, if necessary)

1-2 tablespoons butter

1/2 cup hot sauce (like Franks RedHot)

2 teaspoons white vinegar

1 teaspoon brown sugar or honey

1/4 tsp each garlic & onion powder, optional

2 heads romaine lettuce, chopped

Directions:

1. Combine crumbled blue cheese and Ranch dressing. Set aside.

2. Season chicken with salt and pepper.

3. Heat a large skillet over medium-high heat, and add the vegetable oil. When oil is hot, add the chicken. Cook to brown evenly, about 3 minutes.

4. Reduce heat to low, and add butter, hot sauce, vinegar, brown sugar or honey, and optional seasoning. Simmer, stirring occasionally until chicken is cooked through, up to 5 minutes.

5. Remove chicken from skillet with slotted spoon.

6. Toss the chopped romaine and Ranch dressing mixture together, and top with chicken.

Next ingredient: was provolone cheese - change to mozzarella cheese

[Sabatini2]

Ok, let's change the next ingredient! Scratch provolone - switch to mozzarella.

Next ingredient: mozzarella cheese

[Zhills]

Marinated Mozzarella and Tomatoes

Ingredients:

3 (8-oz.) blocks mozzarella cheese

1/2 cup olive oil

3 tablespoons finely chopped fresh flat-leaf parsley

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried oregano

1/2 teaspoon Italian seasoning

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Cherry tomatoes

Preparation:

1. Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and tomatoes in an 8-inch square baking dish.

2. Whisk together 1/2 cup olive oil, chopped parsley, and next 6 ingredients; pour evenly over cheese cubes. Cover and chill at least 8 hours or up to 24 hours.

Transfer cheese to a serving plate. Garnish with the cherry tomatoes. Drizzle with marinade, if desired.

Next ingredient: Cucumbers

[forrestwolf]

Watermelon-Cucumber Salad

Directions

Toss 3 cups diced seedless watermelon, 1 1/2 cups diced cucumber, 1 bunch sliced scallions, 1/2 cup chopped cilantro, 1 seeded and minced jalapeno, the juice of 2 limes, 1 1/2 tablespoons olive oil and a pinch of salt. Serve on a bed of watercress(spinach works nice as well) and sprinkle with feta cheese. Drizzle with olive oil and sprinkle with pepper.(I also add a splash of vingear)

NEXT INGREDIENT: CHEDDAR CHEESE (SLICED, SHREDDED, CUBED......)

[Sabatini2]

'Wet Burritos', or 'Smothered Burritos'

Ingredients:

1 or 2 cans enchilada sauce, or your favorite recipe (about 4 cups)

1 large can refried beans, optional, if you're not a fan

flour tortillas

protein of choice: taco meat, carnitas pork, shredded chicken or beef or turkey, etc.

lots of grated cheddar cheese

Accompaniments: (the usual) sliced black olives, green chilies, chopped tomato, chopped avocado, shredded lettuce, sliced green onions, sour cream, cilantro, salsa, jalapenos, etc.

Directions:

Preheat oven to 350

1. Grease a large casserole dish.

2. Heat enchilada sauce in a saucepan. Pour a scant layer on the bottom of the casserole dish.

3. Heat the refried beans.

4. Into a large bowl, add the shredded meat & enough enchilada sauce just to moisten. (If using taco meat, skip the sauce.)

5. Warm each tortilla by either spinning it for a moment in a cast iron skillet, or heating briefly in the microwave for 10-20 seconds until softened.

6. On each tortilla, spread some beans, then meat, then cheddar cheese, & roll up burrito style. Place seam side down in the casserole dish.

7. Pour warm enchilada sauce over burritos, top w/ more grated cheddar cheese, & place in oven.

8. Bake for 25-30 minutes until cheese is melted, & casserole is bubbly.

Scatter some sliced green onions or chopped cilantro on top for color after you remove it from the oven. Serve immediately using a long spatula, & pass your favorite accompaniments to top each one.

** Great w/ Mexican rice! Saute rice in oil or butter till golden. Use half chicken broth/half salsa (or stewed tomatoes or Rotel tomatoes) for liquid.

** You can always add black olives or green chilies, or chopped green onions along w/ the other fillings before wrapping in tortillas.

Next ingredient: cornmeal

[house cat]

My mother must have made this Italian cornmeal mush called polenta a hundred times when I was a kid. I never ate it…. looked awful, tasted gritty.

I saw Melissa D'Arabian's version of it on her show recently and decided to try it. It was a whole different food, in my opinion. So creamy and rich.. almost like lasagna filling, though it contains little cheese. I made it for my oldsters and they said it was the best they'd ever had. They don't throw compliments around very freely, so I know it was good.

Here's the link to the recipe.

I used regular cornmeal, the kind I use for cornbread. You'd never know by the time it was done.

Next ingredient: bran cereal

ETA: I changed my mind. I need a recipe with bran in it.. hope you can help.