Recipes

[Beebee2]

Everyone, don't miss these recipes! It seems to me (and I notice Sabatini commented also that this was a particularly great collection of recipes - must be the onset of Spring. Anyway, thanks walker for stepping up and getting this going.

Please forgive and correct any errors I may have made in the recap.

Here's a link to the original thread if you need to check anything:

http://community.qvc.com/forums/recipe/topic/368960/april-2013-recipe-sharing.aspx

walker Lemon Chicken Easy and Good!

Spray glass baking dish(pyrex type) with PAM. Place 4 boneless/skinless chicken breasts in dish. Sprinkle each chicken breast with lemon pepper seasoning. Slice one lemon into 8 pieces...put two slices on each chicken breast.........sprinkle with dried parsley. Bake at 325 for one hour.

Beebee Cilantro Slaw

We like this a lot!

1 sm head of cabbage, finely shredded
1 sm onion, minced
2 T fresh cilantro, minced
1 European cucumber, about 1 lb, opt

Lime And Garlic Dressing:
1/2 c salad oil
1/3 c lime juice
2 cloves fresh garlic, minced or pressed

Mix cabbage, onion, and cilantro. Peel and seed cucumber; cut into
3-inch-long sticks. At this point, you may cover and refrigerate cabbage
mixture and cucumber separately for up to 1 day.

Dressing: Whisk together salad oil, lime juice, and cloves of minced or pressed garlic. If made ahead, cover and refrigerate for up to 2 days; stir to blend again before using. Stir dressing into cabbage mixture; pile into a bowl or onto a platter. Garnish with cucumber; season to taste with salt and pepper. Yield: 6 Servings

walker Honey-Mustard Leg of Lamb Roast

1 5-lb. LEG OF LAMB
1/2 cup prepared mustard
1/2 cup honey
1 tsp. salt
1/4 tsp. pepper

Place lamb on rack in shallow roasting pan. Bake in slow oven (300*) for 2 hours.
Combine mustard, honey, salt and pepper; blend. Pour over lamb.

Bake one to two hours, or until meat thermometer registers 175-180* (depending on desired degree of doneness).

Garnish with lemon cups filled with mint jelly, maraschino cherries and mint leaves.
Note: Be sure to preheat the serving plates, gravy boat, and the meat platter before serving.

Classylady Sweet Potatoe Cheesecake

Prep Time: 15 min
Inactive Prep Time: 4 hr 15 min
Cook Time: 1 hr 0 min
Level: Easy
Serves: 8 servings
Ingredients

Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) pureed sweet potatoe
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract


Preheat oven to 350 degrees F.

For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

doglover Orange Baked Ham
Ina Garten recipe

1 (14 to 16-pound) fully cooked, spiral-cut smoked ham on the bone

6 garlic cloves
8 1/2 ounces ORANGE MARMALADE
1/2 cup Dijon mustard
1 cup light brown sugar, packed
1 orange, zested
1/4 cup freshly squeezed orange juice

Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.

Mince the garlic in a food processor fitted with the steel blade. Add the marmalade, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.

sue-p Salsa Chicken

1 pound boneless, skinless CHICKEN BREASTS, cut in strips
2 tbsp. oil
1 pkg. (1.25 oz.) Taco Seasoning Mix
1 can (14.5 oz.) diced tomatoes
1/3 cup apricot or peach preserves

Empty Taco Seasoning on a plate or into a reclosable plastic bag. Add chicken strips and toss to coat.

In a large skillet, heat oil over medium heat. Add CHICKEN and saute 5-7 minutes or until done.

Stir in tomato and preserves. Cover and simmer 10 minutes. Serves 4.

Side dishes: Cooked white rice, yellow squash.

cab Honey Lime Grilled Shrimp

1 pound large raw shrimp, peeled (approximately 20)
1/4 cup lime juice
1/4 cup honey
2 tablespoons Soy Sauce
2 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoons ground ginger
metal skewers


In a small saucepan, combine lime juice, honey, Soy Sauce, oil, garlic powder and ground ginger. Mix this thoroughly, and bring this to a simmer over low/medium heat. Once it starts to simmer, remove from heat, and let cool.

Pour off most of the glaze into a separate bowl large enough to hold all the shrimp. Put the rest in a small container for brushing later. You’ll only need enough to brush each side once. Put the shrimp into the bowl, and thoroughly coat the shrimp. Set this aside for 10 to 20 minutes.

Skewer the shrimp. I find it’s much easier and more efficient to skewer each shrimp in 2 places, through the tail and the head end.

Place them on a medium hot grill. Brush each side one more time with the left over glaze. I personally use a skewer rack, but you can certainly place them directly on the grill. You will want to keep a grill glove handy for the metal skewers. Of course, you can use water soaked wooden skewers if you prefer.

Important Note: You only need to cook these about 2 minutes on each side. When the shrimp no longer look translucent, remove them from the grill, because they’re done! Shrimp can become overcooked in a hurry, so you don’t want to leave them on longer, thinking this will insure them being completely cooked.
Pull them off the skewers or serve them on the skewers.

sue-p Deep Dish Pizza

1-1/2 lb. ground beef
1/2 cup chopped onion
1/3 cup tomato sauce or 6 oz. can tomato paste
2 Tbsp. grated Parmesan cheese
1- 1-1/2 tsp. oregano
1 tsp. salt
1/4 tsp. pepper
8 oz. refrigerated buttermilk biscuits
2 oz. can mushroom pieces, drained
1 tomato, sliced
1 cup (4oz.) shredded Mozarella cheese

Brown beef and onion. Drain. Stir in 1/3 cup tomato sauce or 6 oz. can tomato paste. Sprinkle with 1 Tbsp. Parmesan cheese, oregano, salt and pepper. Simmer while fixing crust.

Separate biscuit dough into individual biscuits. Arrange in a greased 9" pie pan. Press over bottom and up sides to form a crust. Spoon in meat mixture. Place mushrooms over top. Arrange tomato slices over pie. Sprinkle with Mozarella and remaining 1Tbsp. Parmesan cheese. Bake at 350* for 20-25 minutes or until crust is deep golden brown. Cool 5 minutes before serving. Makes 6 big pieces.

Zhills Beef and Broccoli

1 Tbsp oil
3/4 lb boneless sirloin, cut into strips
1 clove garlic, minced
1 sm onion, cut in slices, not rings
2 cups broccoli flowerets
1 can Cream of Broccoli soup
1/4 cup water
1 Tbsp soy sauce

Brown beef in hot oil.
Add onion, garlic and broccoli.
Cook until tender-crisp.
Stir in soup, water and soy sauce.
Cover; simmer 10 mins.
Serve over noodles Serves 4

Next ingredient: tomato paste

walker Chicken and Canadian Bacon

6 chicken breasts halved and boned.....tuck inside each breast
1/2 piece of Canadian Bacon. Dilute
1 1/2 cups mushroom soup with
8 tablespoons white wine...

pour over chicken and bake 1 1/2 hours at 325.

sue-p Taco Casserole

Tacos you can eat with a fork!

1 pound lean ground beef
1 small onion, chopped (1/2 cup)
1 (1.25 oz.) pkg taco seasoning mix
1 cup mild salsa
1 (7 oz.) can whole kernel corn, drained
1 (4 oz.) can chopped green chilies, drained
1/2 cup chopped canned tomatoes, drained
2-1/2 cups coarsely crushed tortilla chips
2 cups (8 oz.) shredded Monterey Jack cheese, divided
sour cream (optional)
salsa (optional)

Combine ground beef and onion in a 1 qt. microwavable casserole; cover. Microwave (HIGH), stirring once, until meat is no longer pink (5-6 minutes.); drain well.

Stir in taco seasoning, salsa, corn, chilies and tomatoes. Microwave (HIGH), covered, 1-1/2 min. Layer half of tortilla chips, half of meat mixture and1 cup of the cheese in a 2 qt. round microwavable casserole.

Repeat layers, reserving remaining 1 cup cheese. Cover casserole with waxed paper. Microwave (MEDIUM-HIGH, 70% power), rotating 1/2 turn once, 7 minutes.

Top with remaining 1 cup cheese; recover. Microwave (MEDIUM-HIGH, 70% power) until heated through and cheese is melted 2-3 min.)

Top each serving with dollop of sour cream and salsa, if desired. Serves 5-6.

Beebee Santa Fe Chicken Salad

1 c chopped red bell pepper
1/2 c chopped onion
8 oz. cooked and shredded skinless lean chicken breast
1/2 c canned black beans, drained and rinsed
1/2 c sweet corn kernels, thawed from frozen
1/2 c chopped fresh cilantro
1/4 c sliced scallions
1/2 c fresh salsa or pico de gallo
1/4 c fat-free sour cream
1 t taco seasoning
1/4 t salt

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add bell pepper and onion. Stirring occasionally, cook until softened, 6 - 8 minutes.

Transfer cooked veggies to a large bowl. Add chicken, black beans, corn, cilantro, and scallions. Mix well and set aside.

In a small bowl, combine salsa, sour cream, taco seasoning, and salt. Mix well. Add salsa mixture to the large bowl and toss to coat.

Cover and chill for at least 1 hour. Dig in! 4 Servings

Hungry Girl recipe

Zhills Sausage, Red Beans and Rice


2 tbsp. butter or margarine
1 large onion, chopped
1 green bell pepper, chopped
3 ribs celery, chopped
2 cloves garlic, minced
1 (16-oz.) pkg. Hillshire Farm Lit'l Smokies, any variety
2 (15 1/2-oz.) cans red kidney beans, undrained
1 bay leaf
1 tbsp. Tabasco Brand Pepper Sauce
Hot cooked rice


Melt butter in large, heavy saucepan over medium-high heat.

Add onion, green pepper, celery, garlic and Lit'l Smokies sausage.

Cook 5 minutes or until vegetables are tender, stirring often. Add beans, bay leaf and pepper sauce, mixing well.

Reduce heat and simmer 25 to 30 minutes. Can use sausage links, cooked, cut in pieces, I do!

Serve over rice.

Great quick, easy, delicious dinner in 30 minutes.

doglover Guy Approved Meatloaf
Posted By: Angie Gorkoff

"Like most guys, mine has never been a fan of meatloaf, but this recipe guarantees him back for seconds, thanks to some special ingredients." Some might prefer to make this is muffin cup tins for individual servings. Adjust time for this way.

1 1/2 pounds ground beef
2 eggs
1 onion, chopped
1/2 cup barbecue sauce, more if you are going to add to the top before cooking
3/4 cup crushed crackers
1 cup crushed potato chips
3/4 teaspoon LIQUID SMOKE flavoring
3/4 teaspoon ground black pepper

1 teaspoon salt
1/2 teaspoon garlic powder
1 pinch cayenne pepper-go very easy(opt)
6 slices bacon, can precook a bit if you wish first.

Preheat oven to 375 degrees F .

In a large bowl, combine the beef, eggs, onion, 1/2 cup barbecue sauce, cracker crumbs, potato chips, LIQUID SMOKE, ground black pepper, salt, garlic powder and cayenne pepper(if using) and mix well.

On a lightly greased cookie sheet, shape the mixture into a loaf. Pour on a little extra barbecue sauce over the top.

Lay the bacon slices(you can cook slightly first is you wish) across the width of the loaf so that the entire surface is covered. Cover the loaf loosely with foil.

Bake at 375 degrees F for 1 1/2 hours taking foil off the last 20 minutes.

With foil removed place under broiler only if the bacon doesn't seem done to you.


Beebee Quick Onion Confit

From my files. I've not made this and don't know the source, but it appeals to me.

Confit by definition is a preserved ingredient. French cuisine employs the use of duck, tomato, and cherry confit, etc. The onions in this recipe are cooked down to a marmalade-like consistency, and then allowed to cool to room temperature before serving. This recipe is not preserved, so it is technically not a confit, but a quick jam.

Cook’s note: Be very careful to cook the onions gently. One bit of burned onion will give the whole recipe a bitter flavor.

2 T butter
6 yellow onions, chopped
2 t demerara sugar, raw sugar
1/4 t salt
1/4 t black pepper
1/2 t dried thyme
2 t balsamic vinegar

Preheat oven to 350 degrees. Melt the butter in a large skillet over medium heat. Add the onions and demerara sugar and sauté, stirring frequently, until the onions become tender and start to turn golden.

Sprinkle with salt, pepper, and thyme. Stir the mixture and transfer the skillet to the preheated oven. Cook for 20-30 minutes, stirring occasionally, until the onions are wilted, very soft, and are a medium gold throughout. Add the vinegar during the last 5 minutes of cooking. Remove from oven, cool the onions in the pan until they reach room temperature, and then serve.

Makes 12 servings.


Zhills FUZZY NAVEL CAKE

Printed from COOKS.COM

1 box yellow cake mix
1/2 c. vegetable oil
1 lg. instant vanilla pudding
1/2 tsp. orange extract (optional)
4 eggs
3/4 c. peach schnapps
1/2 c. orange juice

Grease and flour bundt pan. Mix above and bake at 350 degrees for 45-50 minutes. Poke holes with a fork. Pour glaze over cake. Cool 2 hours before removing.

GLAZE:

2 tbsp. orange juice
1 c. powdered sugar
4 tbsp. peach schnapps


Cab slocook mushrooms

1 cups soy sauce
1 cups water
1/2 cup butter
1 cups white sugar
2 packages fresh mushrooms, stems removed


In a medium saucepan over low heat, mix soy sauce, water and butter. Stir until the butter has melted, then gradually mix in the sugar until it is completely dissolved.
Place mushrooms in a slow cooker set to low, and cover with the soy sauce mixture. Cook 8 to 10 hours, stirring approximately every hour. Chill in the refrigerator until serving.


Beebee Miss Hullings' Sour Cream Noodle Bake

I'm originally from Missouri. In St. Louis, Miss Hullings' Cafeteria was a 'famous' institution for many years and her recipes still make the rounds. This was a favorite rich treat for those visiting her place:

8-oz pkg egg noodles
1 T butter
1/8 t black pepper
1 c tomato sauce or puree
1 c sour cream
1 c Cheddar cheese, grated
1 lb lean ground beef
1 t Salt
1/4 t Garlic salt
1 c cottage cheese
1 c chopped green onions, about 2 bunches

Cook noodles in boiling salted water. Rinse in cold water and drain.

Brown meat in butter, then add salt, pepper, garlic salt, and tomato sauce. Simmer for five minutes.

Combine cottage cheese, sour cream, chopped onions and noodles.

Alternate layers of noodle mixture and meat mixture in a 2-quart casserole, beginning with noodles and ending with meat. Top with shredded cheese. Bake at 350 deg F for 20 to 25 minutes, or until cheese is melted and browned. Yield: 6-8 servings

doglover Creamy Turkey Tetrazzini

This is the traditional main course on our New Year's Eve buffet. It uses up lots of leftover holiday turkey and always gets rave reviews.—A Thibodeau,
this one gets all 4 star reviews, 4 out of 4 stars

1 package (1 pound) BOW TIE NOODLES
6 tablespoons butter
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper(opt)
3 cups chicken broth
1 cup heavy whipping cream
4 cups cubed cooked turkey
1 cup sliced fresh mushrooms
1 jar (4 ounces) diced pimientos, drained(can use red peppers instead if you prefer)
1/4 cup chopped fresh parsley
2 to 5 drops hot pepper sauce
1/3 cup grated Parmesan cheese


Cook pasta according to package directions for al dente. In a large saucepan, melt butter over medium heat. Stir in the flour, salt, pepper and cayenne until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream.

Drain NOODLES; add 2 cups sauce and toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Make a well in center of pasta, making a space about 6 in. x 4 in.

To the remaining sauce, add the turkey, mushrooms, pimientos, parsley and pepper sauce; mix well. Pour into center of dish. Sprinkle with cheese.

Cover and bake at 350° for 30 minutes. Uncover; bake 20-30 minutes longer or until bubbly and heated through.

This recipe(below) comes from a cookbook our church compiled. It's convenient because it can be made ahead and frozen. After the holidays, we use leftover turkey to prepare a meal for university students. They clean their plates! –Gladys

Turkey Tetrazzini

you can double this and make it in a 9 x 13 pan
this gets 3 stars out of 4

1 package BOW TIE NOODLES
2 cups cubed cooked turkey
1 cup (4 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
2 cans (4 ounces each) sliced mushrooms, drained
1/3 cup 2% milk
1/4 cup chopped green pepper
1 jar (2 ounces) chopped pimientos, drained(or use red peppers for color)
1/4 teaspoon salt
1/8 teaspoon pepper
Additional shredded cheddar cheese, optional


Cook NOODLES according to package directions for al dente; drain. Transfer to a large bowl; add the next 10 ingredients.

Spoon into a greased 2-1/2-qt. casserole; sprinkle with cheese if desired. Bake, uncovered, at 375° for 40-45 minutes or until heated through.


doglover PASTA SAUCE

I got this pasta sauce from my cousin's husband who is Italian and was the best Italian cook I know and have been making it like this forever.

1 pound FRESH ITALIAN SWEET SAUSAGE, sliced
3/4 pound lean ground beef
1 or 2 coarsely chopped onions
1 coarsely chopped green or red pepper or both
2 to 4 cloves garlic, coarsely chopped
2 (28 ounce) cans crushed tomatoes
2 (6 ounce) cans tomato paste
1/2 to 1 empty paste can of wine
2 Tbsp. white sugar
1 to 2 Tbsp. sweet dried basil
1/8 to 1/4 teas. nutmeg(opt)I don't use
1/2 Tbsp. Italian seasoning
1/2 Tbsp. oregano
1/2 teas. salt
1/2 teas. pepper

In a large stock pot/dutch oven over medium heat, cook the sausage, lean hamburger, onion, pepper and garlic till well browned.

Drain off the fat.

Stir in the crushed tomatoes, tomato paste, 1/2 to 1 empty paste can of wine(drinking wine, NOT cooking wine).

Mix in sugar and seasonings, sweet dried basil, Italian seasoning, fennel, nutmeg is using, salt and pepper.

Reduce heat to low, cover and simmer 1 1/2 to 2 hours stirring occasionally.
Serve over cooked(al dente) spaghetti noodles, do not over cook.

Freeze any leftover sauce, makes a great sauce for lasagna or anytime you need any pasta sauce, freezes very well.

Beebee Fire Roasted Red Pepper Soup

We love this soup. There is a caveat, however. I don't know why it is but Trader Joe's roasted red peppers do not taste like other jarred roasted red peppers and so I don't know if other brands would give such a great result. I'm kind of worried that they might not; thus, my caveat. But if you have TJ's peppers, you're off to a blissful soup!

1/2 c chopped onion
2 T butter
2-1/2 T flour
2 cans chicken broth, about 2-1/2 c
12-oz jar Trader Joe's Fire Roasted Red Peppers, drained and lightly rinsed
1 c milk
Salt and pepper
Dill sprigs for garnish

Sauté onion in butter until soft, about 5 minutes. Stir in flour and cook over low heat 1 or 2 minutes. Add broth and cook stirring constantly, until thickened. Remove from the heat and cool slightly. If mixture is too hot it will really jump when you blend it. Place cooled mixture in a blender, or food processor, add rinsed roasted red peppers and puree until nice and smooth. Return to pan and add milk to thin to desired consistency. Salt and pepper to taste. Chill well. Soup will thicken as it chills and may need to be thinned a little more. Garnish with a sprig of dill if desired. This soup is also very good served warm.


cab RED APPLE INN CHICKEN & RICE

6-8chicken breasts, boned & skinned
8 slices bacon
1 sm. jar dried beef
2 cans cream of chicken soup
1/2 c. sour cream
3 oz. cream cheese
Rice

Wrap chicken breasts with bacon. Place dried beef in bottom of pan and chicken breasts on top. Mix together cream of chicken soup, sour cream and cream cheese. Pour over chicken. Bake at 350 degrees for 1 hour, covered with foil. Uncover when chicken is tender and let brown. Serve over rice. Makes 6 to 8 servings.

Zhills Make-your-own Taco Seasoning

2 tablespoons chile powder
2 teaspoons corn starch
2 teaspoons Mexican oregano

1 + 1/2 teaspoons onion powder
1 teaspoon sweet or smoked paprika
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 teaspoon coarse salt or 1/2 teaspoon fine/table salt
1/4 teaspoon black pepper
1/2 teaspoon cayenne pepper or red pepper flakes, optional

Combine all the seasonings together in a jar and shake until well mixed.

Use 2 tablespoons (I use 2 rounded) seasoning mix for every pound of ground beef plus 1/2 - 2/3 cup water.

You can tweak the seasoning to suit your own tastes.

Beebee Cinnamon Corn

This note was added when I copied the recipe, and it's true for me, too.: "I have not tried this recipe, but was told it is out of this world. For all you adventuresome cooks out there, let me know if you agree!" I'm enjoying all the great recipes this month. Thanks, everyone.

1/2 c butter
1/2 c sugar
1/4 c all purpose flour
2/3 c evaporated milk
(2) 15-oz cans corn, drained
1/3 c sugar, again
1 t cinnamon, or more

Preheat oven to 350 deg F. Lightly grease a casserole dish. In a large saucepan, heat butter and 1/2 cup sugar until butter is melted. Mix in flour, then remove form heat. Whisk in evaporated milk, then mix in corn. Pour into a casserole dish. ~Here I threw a bunch of cinnamon on top and swirled in with a knife.~ Bake in oven for an hour. Sprinkle 1/4 cup sugar and 1 teaspoon cinnamon on top.

Source: Carole's Creative Kitchen http://clubs.yahoo.com/clubs/carolescreativecooking


cab Tiny Tomato Soup Shots with Grilled Cheese Croutons Makes 12 Soup Shots*

Tomato Soup
1 can (10 3/4 ounce) condensed tomato soup
3/4 cup heavy cream
1/4 cup chicken broth (optional)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon lemon zest (optional)
Thinly sliced fresh basil, for garnish (optional)
12 shot glasses or espresso cups and decorative toothpicks

Grilled Cheese Croutons
1-2 tablespoons butter
6 slices good quality, firm French or Italian bread, crusts removed
3-6 Cheddar cheese slices
3-4 cherry tomatoes, sliced into 3-4 rounds

*While 12 is the perfect amount when you’re entertaining, feel free to only make up the amount of shots you need for a smaller group.

Prepare soup according to package directions, using chicken broth in place of water. Stir in the basil, oregano and optional lemon zest. Keep warm.
Melt butter in a medium skillet over medium heat. Trim the crusts from each piece of bread. Fill with 1-2 thin slices of cheese to make 3 sandwiches. Cook until golden brown on both sides.
Let stand 5 minutes. Cut each sandwich into quarters to create mini sandwich squares.
Thread 1 mini sandwich and 1 tomato slice onto each toothpick.
Pour about 3 tablespoons of soup into each shot glass. Garnish with thinly sliced basil if desired. Top each glass with a mini sandwich skewer. Serve.

Make Ahead Tip: Soup can be prepared ahead and re-heated. Sandwiches can be assembled in advance and cooked just before serving.


doglover German Potato Salad
Posted By: SCHOOLBEE123

3 cups diced unpeeled potatoes
4 slices bacon
1 large onion, diced
1 to 3 cloves freshly chopped garlic(opt)
1/4 cup rice vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon CELERY SEED
1 teaspoon salt
1 tablespoon chopped fresh parsley

Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
Add onion and garlic(if using) to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

You can use the same bacon/onion/vinegar/sugar sauce for spinach or Bibb lettuce -- pour the sauce while hot over the greens to create a fabulous "wilted lettuce" salad.

sue-p Wild Sausage-Squash Bake

2/3 wild rice
2 cups boiling water
8 oz. bulk pork sausage, crumbled
1/2 tsp. salt, optional
1 large acorn squash, quartered lenghwise and seeded

Pour the boiling water over the rice and let stand about 5 minutes. Add crumbled sausage and salt and pour all into a 7 x 11" shallow casserole. Place squash quarters on top of sausage and rice; cover tightly and bake at 350 degrees for 1-1/2 to 1-3/4 hours.
Serves 4

cab One-Pan Chicken and Vegetable Dinner

Raspberry jam, vinegar and soy sauce provide this one-pan dinner of chicken and vegetables with a medley of sweet, sour and salty flavors.

1 1/4 lb chicken breast tenders
1 tsp salt
1/4 tsp pepper
2 Tbsp olive oil
1 small onion, sliced
2 cups baby carrots, sliced
2 cups broccoli florets
1 Tbsp seedless raspberry jam
1 Tbsp white-wine vinegar
1 Tbsp water
1 Tbsp soy sauce
1 tsp ground ginger

Servings:4
Active Time:15 min
Total Time:30 min

1.Season chicken tenders with salt and pepper.

2.In a large, nonstick skillet, heat oil over medium for 30 seconds. Add onion and carrots and sauté for 5 minutes. Add broccoli and chicken and sauté for 8 minutes, turning occasionally, until chicken is fully cooked. Remove vegetables and chicken to a large plate.

3.In same skillet, combine jam, vinegar, water, soy sauce, and ginger. Whisk over low heat for 2 minutes. Add chicken and vegetables and stir. Cook on low until chicken is very hot. Top with tarragon, if desired. cb

Zhills Sweet and Sour Pork

1 - 1 1/2 Pounds center cut boned pork chops
2 T oil
1/4 - 1/2 cup water
1/4 cup vinegar
1/4 cup brown sugar
2 tbsp corn starch
1 tsp salt
1 cup pineapple juice
1 1/2 T soy sauce
3/4 cup green pepper, sliced
1/4 cup onion, thinly sliced
1 cup pineapple chunks

1. Cut uncooked pork chops into strips 2 inches by 1/2 inch wide. OR CUBES

2. Brown meat slightly in oil; add water and vinegar. Cover and simmer pork until cooked and tender.

3. Combine brown sugar, corn starch, salt, pineapple juice and soy sauce; cook until slightly thick, stirring contstantly.

4. Pour mixture over pork simmer on low for five minutes.

5. Add green pepper, onion and pineapple; simmer another 2 or 3 minutes.

sue-p Honey Pork Oriental

2 pounds pork shoulder steaks
2 Tbsp. oil
1 envelope French's Brown Gravy mix
3/4 cup water
1/4 cup honey
3 Tbsp. soy sauce
2 Tbsp. red wine vinegar
1 tsp. ginger
1/2 tsp. garlic salt
2 carrots, sliced thin
1 onion, cut into thin wedges
1 green bell pepper, cut into 1" squares
Cooked white rice

Cut pork into 1 " squares, discarding bones. Brown pork cubes in oil in a Dutch oven or large skillet, stirring frequently, for 15 minutes. Combine the other ingredients, except for vegetables and rice, add to skillet. Cover and cook for 20 minutes. Add carrots and cook for 10 minutes more. Add onion and pepper, cook for 5 minutes. Serve over rice or noodles.
Yield: 3-4 servings.

cab Chocolate Cinnamon Bread

Ingredients (makes two loaves):

Chocolate Batter –
3 sticks unsalted butter at room temperature
3 cups granulated sugar
5 large eggs at room temperature
2 cups flour
1 ¼ cup dutch processed cocoa
1 tbsp ground cinnamon
1 tsp salt
½ tsp baking powder
½ tsp baking soda
1 cup buttermilk
¼ cup water
1 tsp vanilla

Cocoa Spice Topping –
¼ cup granulated sugar
¾ tsp cinnamon
½ tsp dutch processed cocoa
Pinch of ground ginger
Pinch of ground cloves
¼ cup sparkle sugar (for decorating)

Step 1 – The most obvious yet most forgotten (by me anyway) step, preheat oven to 350 F. Grab two 9 x 5 x 3 loaf pans and line with parchment paper.

Step 2 – To mix the batter you’ll start with the butter and sugar. Mix these in an electric mixer until light and creamy, around 5 minutes. Then add the eggs, one at a time, mixing until each is fully incorporated. You may need to scrape down the sides of the bowl a few times to get them fully mixed in.

Step 3 – Grab another bowl and sift together flour, cocoa, cinnamon, salt, baking powder and baking soda. In a separate bowl, whisk together the buttermilk, water and vanilla. With your mixer on a low speed, begin adding the contents of each bowl to the butter mixture, alternating between the two until your mixture is fully blended, but not overly whipped. Then split your batter between the two pans. If your batter is slightly uneven, you can lightly shake the pan to even out the tops.

Step 4 – My favorite step, and the easiest part of the recipe, make your topping. Just combine the sugar, cinnamon, cocoa, ginger and cloves. Then evenly layer the decorating sugar over your batter, followed by the spice mixture.

Step 5 – Finally, bake for 45-50 minutes. cb

doglover Honey MINT Glazed Chicken

Recipe from STACY STAR

1/4 cup white or rice vinegar
1/4 cup olive oil
1 =4-5 pound chicken, cut into parts OR PIECES TO EQUAL ABOUT 5 LB
Salt
Freshly ground black pepper
1/2 cup honey
2-3 Tbsp water
1/2 cup chopped fresh MINT (or 2 Tbsp dried mint) can use less

1 Place chicken pieces in a bowl. Mix vinegar with olive oil and pour over chicken pieces. Turn chicken pieces so that all are coated with the simple marinade. Let marinate for 30 minutes to an hour.

2 In a small bowl mix honey, mint, and just enough water for a good basting consistency. Set aside for glazing the chicken.

3 Prepare grill for medium high heat. Remove chicken pieces from marinade. Sprinkle generously with salt and pepper. Place chicken pieces on the hot grill, skin side up. Cook for approximately 30-40 minutes, covered, turning every 7 or 8 minutes. For the last 5-10 minutes of cooking, baste all sides with the honey mint mixture. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F for the breast and 180°F for the thigh. Note that although the breast pieces are bigger, they may finish cooking earlier than the thighs.

sue-p Raspberry Iced Tea

8-1/4 cups water, divided
2/3 cup sugar
5 individual tea bags
3-4 cups unsweetened raspberries

In a large saucepan, bring 4 cups water to a boil. Stir in sugar until dissolved. Remove from the heat; add tea bags. Steep fopr 5-8 minutes. Discard tea bags. Add 4 cups water.

In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice to the tea mixture. Serve in chilled glasses over ice.
Yield: about 2 quarts.

cab uno, dos, tres, chili

Add 2 large onions chopped, cook 4 minutes, stirring
Add 2 pounds of ground round,
Add 2 cloves of garlic on a toothpick

Brown meat over medium-high heat, stirring often for 5 to 10 minutes or until beef is no longer red

Add 4 or 5 cups of stewed tomatoes
2 (8 oz.) cans tomato sauce
1 (16 oz.) can black beans undrained
1 (15 oz.) can small red beans undrained
1 tablespoon yellow mustard
1 teaspoon salt
2 tablespoons of chili powder
2 teaspoons of cayenne pepper
1.5 teaspoons ground cumin
1 teaspoon of sugar
Simmer until thick (about 1 hour) while stirring occasionally. Remove the garlic with the toothpick. Serve.

Spice rating: Medium

doglover Chicago-Style Pan Pizza
posted by JAIME5025


1 (1 pound) LOAF FROZEN BREAD DOUGH, thawed
1 pound bulk Italian sausage, can use lean hamburger, pepperoni or whatever you prefer or go meatless
2 cups shredded mozzarella cheese
8 ounces sliced fresh mushrooms
1 onion, chopped
2 teaspoons olive oil
1 (28 ounce) can diced tomatoes, drained very very well
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon fennel seed
1 to 3 cloves freshly chopped garlic
2 teaspoons sweet dried basil
1/2 cup freshly grated Parmesan cheese


Preheat the oven to 350 degrees.

Press the dough into the bottom and up the sides of a greased 9 x 13 inch baking dish. Bake 10 to 15 minutes.

Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage.

Add mushrooms, onion and fresh garlic to the skillet; cook and stir until the onion is tender. Stir in the well drained tomatoes, oregano, salt, fennel seed and sweet dried basil. Spoon over the mozzarella cheese. Sprinkle freshly grated Parmesan cheese over the top.

Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.

sue-p Ruby's 7 layer Casserole

1 cup raw rice
1 (15 oz.) can cream of corn
1 (15 oz.) can stewed tomatoes
1/2 cup water
onion and green pepper, chopped
1 # lean ground beef
1 small (4 oz.) can tomato sauce

Mix first 5 ingredients together in a 3 quart casserole.

Pinch off small pieces of the raw lean ground beef onto the top of the casserole.
Pour the small can of tomato sauce over the pinches of beef.
Cover and bake at 350* for 1-1/2 hour.
Posted by sue-p 4/17/13

walker Taco Casserole

1 envelope chili seasoning mix
1 lb. ground beef
1 (16 oz.) can tomatoes, diced
1 (16 oz.) can kidney beans
1 cup broken corn chips
1/2 - 1 cup shredded cheddar cheese
2 cups shredded lettuce (maybe less)
1 medium-sized tomato, cut-up
1/4 cup sliced pitted ripe olives (optional)

Prepare chili mix according to package directions, using ground beef, tomatoes, and kidney beans; spoon into shallow 2 quart casserole dish. Sprinkle with corn chips and cheese.

Bake in 350 degree oven for 15 minutes or until cheese melts and casserole is bubbly hot. Just before serving top hot casserole with letuce, tomato pieces and olive slices. Serves 6.

cab elephant ear cookies

Yield: about 12 cookies

1 cup pecan halves, toasted
1/3 cup granulated sugar, plus more for rolling
¼ cup plus 2 tbsp. brown sugar
1¾ tsp. ground cinnamon
½ tsp. salt
Flour, for dusting work surface
1 lb. puff pastry (or 1 17.3-oz. package), thawed
1 large egg, lightly beaten

Combine the pecans, sugars, cinnamon and salt in the bowl of a food processor. Pulse until the mixture is very finely chopped and resembles coarse sand.

On lightly floured parchment paper, roll the puff pastry out into an 11 x 20-inch rectangle (or close – doesn’t need to be exact).* Transfer the rolled out pastry on the parchment to a baking sheet, cover loosely with a clean kitchen towel, and refrigerate until firm, about 45 minutes.

Remove the dough from the fridge. Brush the dough evenly with the beaten egg. Sprinkle the pecan-sugar mixture evenly over the top, pressing gently into the dough. Starting with the short side of the dough, roll up into a spiraled log to enclose the filling (basically the same as the technique in this post). Roll the log tightly in parchment or plastic wrap and freeze until firm, about 20 minutes.

Preheat the oven to 350° F. Use a sharp serrated knife to cut the dough into slices about ¾-inch thick. Generously sprinkle a work surface with sugar (or cinnamon sugar – your call). Use a rolling pin to roll each slice to a diameter of about 6 or 7 inches, adding more sugar as needed to prevent sticking. Place the rolled cookies on parchment lined baking sheets, 3-4 per sheet. Refrigerate for 30 minutes.
Bake, rotating the pans halfway through, until the cookies are light golden, about 18 minutes. Let cool on baking sheets slightly. Carefully transfer to a wire rack and let cool before serving.

*If using sheets of pre-made puff pastry, press two sheets together and pinch at the seam. Then roll out as directed.


walker Marinated Tomatoes
a Paula Deen recipe

3 tablespoons chopped fresh parsley leaves
1 tablespoon sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons seasoned salt
1/2 teaspoon ground pepper
3/4 teaspoon dried tyme
3/4 cup vegetable oil
1/2 cup red wine vinegar
2 to 3 green onions, chopped
4 to 6 large tomatoes, each cut into 6 wedges

Combne all ingredients, except tomatoes in a large mixing bowl, whisk well. Place tomatoes in a resealable bag and pour marinate over them. Marinate at room temperature for up to 2 hours, turning the bag occasionally. Place in bowl for serving.

Zhills Antipasta Skewers

bamboo skewers
tortellini (tri-colored if possible)
mozzarella cheese
salami
cucumber
cherry tomatoes
black olives
green olives
artichoke hearts
Italian dressing

Cook Tortellini per instructions on the package, drain & cool.

Dice cheese, salami & all veggies into bite size pieces.

Sporadically place all ingredients on skewers.

Lightly marinate (drizzle over) with Italian dressing and refrigerate for about an hour before serving.

Sabatini Classic Iceberg Wedge Salad

1/2 head iceberg lettuce
4 slices cooked & crumbled bacon
blue cheese dressing
1/2 tomato, seeded & diced, or some halved cherry tomatoes
Optional: blue cheese crumbles & pickled red onion, or chopped red onion

Discard outer leaves, rinse lettuce gently, blot dry, core, slice into quarters, & put in fridge to chill

When ready to serve, place each wedge on a plate, drizzle w/ dressing, & scatter the bacon, tomato, & optional blue cheese crumbles & red onions over each wedge

cab Hummingbird Carrot Cake

A wonderfully moist, flavorful cake that ironically doesn't contain any carrots! Instead, this fabulous cake is filled with bananas, pineapple chunks and pecans, and is finished with an easy-to-spread, rich cream cheese frosting

Servings: 20 pieces
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 1 hour 30 minutes

3 c. all purpose flour
2 c. sugar
2-1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3 large eggs
1-1/2 c. vegetable oil
2 tsp. vanilla extract
1 (8 oz.) can crushed pineapple, undrained
2 c. chopped pecans
2 c. finely chopped banana

Cream Cheese Frosting:
2 (8 oz. each) packages cream cheese, softened
1 c. unsalted butter, softened
4 c. powdered sugar
2 tsp. vanilla extract

Finishing Touches:
Ground pecans
Ground cinnamon
Directions:

1. Heat oven 350°F. Generously spray three 9-inch round cake pans with nonstick cooking spray.

2. In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt and blend briefly. Add eggs and oil; stir until dry ingredients are moistened. Stir in vanilla, pineapple, pecans, and banana; blend well.

3. Spoon batter into pans. Bake 25 to 30 minutes. Let cool in pans 20 minutes before unmolding onto wire racks to cool.

4. For frosting, mix all ingredients together until blended. Spread frosting between layers and then on sides and top of cake. Garnish with ground pecans and light dusting of cinnamon. cb

Zhills Stir-Fry Cashew Chicken

5 Tablespoons oil
2 chicken breast
1 clove garlic
2 green onions
½ lg green pepper
½ lb mushrooms (fresh are best)
¼ cup soy sauce
½ teaspoon sugar
1 Tablespoon cornstarch
¾ cup chicken broth
¾ cup cashews

Slice chicken. Set aside.

Chop garlic and green onions. Set aside

In a small mixing bowl, combine soy sauce, sugar, cornstarch and chicken broth.

Stir fry chicken for about 3 minutes or until it is opaque. Add garlic, green onions,
green pepper and mushrooms. Continue to stir fry for about 2 minutes.

Lower heat. Stir in soy sauce mixture and cook until sauce thickens.

Serve over cooked rice and sprinkle with cashews.

walker Crab-Stuffed Flounder

6 tablespoons butter, divided
1 celery stalk, finely chopped
1 small onion, finely chopped
1/4 cup chopped fresh parsley
1 can (4 1/4 oz.) crabmeat, drained and flaked
1/2 cup plain dry bread crumbs
1 tablespoon lemon juice
1/8 teaspoon ground red pepper
6 flounder fillets (about 2 lbs. total)
1/4 teaspoon paprika

Preheat oven to 400 degrees. Coat a 9 x 13" baking dish with nonstick cooking spray.
In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the celery, onion, and parsley, and saute' for 5 to 6 minutes or until the celery and onion are tender.
Remove from the heat and stir in the crabmeat, bread crumbs, lemon juice and ground red pepper. Spoon evenly over the fillets then, starting from the small end, roll up each fillet jelly-roll style, and place the rolls seam side down in the baking dish.

Melt the remaining 2 tablespoons butter and drizzle over the fillets; sprinkle the tops with paprika.

Bake for 20 to 25 minutes, or until the fish flakes easily with a fork. Serve immediately.
Zhills Loaded Mashed Potato Cakes

Instant mashed potatoes (made from 1 full packet — follow directions on the box)

** You can obviously use homemade mashed potatoes too. That will probably taste even better. I don’t usually have any though, because I always just eat every last scrap of potatoes I make. But, FYI, 1 packet of instant flakes makes about 3-4 cups mashed potatoes, so if you’re using homemade stuff, adjust your other ingredient measurements accordingly.

- 2/3 cup Colby Jack cheese, grated
- 1-1/2 cups Panko breadcrumbs
- 1 large egg
- 2 tbsp chives, chopped

Steps:
(1) In a large bowl, mix all ingredients until everything is uniformly incorporated.
(2) Using your hands, scoop out generous portions of the potato mixture, and shape it into patties.
** These can be as big as you want. My patties were about 1 inch thick and 2 inches across.
(3) Spray a large pan/skillet with Pam and set it on the stove over medium/high heat.
(4) Cook mashed potato patties 3-4 at a time, about 1-2 minutes on each side.
** If you’re using a pan/skillet with a cover, put the lid on when you’re cooking each side. This will trap the heat and cook the patties all the way around, even on the edges.
(5) Serve warm, with sour cream and bacon bits.
`
doglover EZ Pulled Pork BBQ = SGT Rock

see *NOTE*
1 (5 pound) PORK BUTT or shoulder roast
salt and pepper to taste
1 (14 ounce) can low sodium beef broth or equivalent in Sweet Baby Ray’s BBQ sauce(separated)
1/4 cup brewed coffee
1 or 2 teaspoons of liquid smoke

Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker. Pour broth(or BBQ sauce), liquid smoke and coffee over the meat.
Turn the slow cooker to Low, and cover. Cook for 6 to 8 hours, or until the roast is fork tender.

Pour sauce out(save)

Carefully remove the roast to a cutting board. Pull the meat off the bone with a fork. You may also chop it with a cleaver afterwards, if you like it really finely cut.
Put 1 cup of sauce back in crockpot, add pulled pork than add the rest of the bottle of Sweet Baby Ray’s BBQ sauce and cook 1 more hour.
Serve on toasted Kaiser rolls or in a toasted steak sandwich roll.

NOTE: I just put the pork in without salting or browning. I pour about 2/3 bottle of Sweet Baby Rays BBQ sauce on top and cook on low for 6 to 8 hours... Adding the beef broth to me just makes it more soupy but up to you since the pork will give off juice anyway. I have tried with and without coffee, didn’t see much difference so again, up to you. When the pork is done, shred and add the remaining BBQ sauce and let sit in the crock pot another 30 to 60 minutes. posted by jstoli PS, some save the broth for something else
next ingredient, mashed potatoes

Sabatini Pickled Red Onion Rings
These are delicious as a salad, sandwich, or taco topper!

*boiling water - optional, see note below
1 large red onion
1/2 Cup apple cider vinegar, or red wine vinegar
1/2 Cup cold water
1&1/2 teaspoon kosher salt (less if using regular table salt)
1 Tablespoon sugar
Boil some water, thinly slice the red onion, & place the sliced onions in a bowl. Pour boiling water over them, count to 10, & drain in a colander.
Whisk vinegar, cold water, sugar & salt together until sugar & salt are dissolved. Add the onions, toss to coat & let sit at room temperature for one hour.

* It's really not necessary to first blanch the onions in boiling water, but it guarantees there'll be less of an oniony 'bite', if that bothers you. Otherwise, skip that step.

sue-p Date Sticks

3 eggs, separated
1 cup sugar
1 Tbsp. cold water
1 cup cake flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup pitted dates, cut fine
1/2 cup chopped walnuts
1 tsp. vanilla

1. Beat egg yolks until thick and lemon colored.
2. Beat in sugar, 1 Tbsp. at a time. Continue beating until very light,
3. Add water and beat.
4. Sift together flour, salt and baking powder
5. Mix walnuts and dates with flour mixture.
6. Fold flour mixure into egg yolk mixture.
7. Add vanilla.
8. Beat the egg whites and carefully fold them in.
9. Pour into well oiled 9 x9" pan.
10. Bake at 350* for 35-40 minutes. They should be firm to the touch.
11. Cool and cut into 1x2" sticks. Roll in powdered sugar.

doglover Antonella's Basil Pasta with OLIVE OIL

(Please note that some ingredients used in this recipe are approximations and amounts of ingredients may need to be added depending on individual taste.

2 bunches fresh basil
Bottle of good OLIVE OIL
Garlic powder
1 lb. package of penne noodles

Directions: Remove basil leaves from stems and put into mini chopper or food processor to chop the leaves. Wet the leaves with OLIVE OIL and chop some more. Add garlic powder and lightly salt basil mixture. Cook penne to “al dente” firmness, then drain penne and put back into pot. Add OLIVE OIL to coat the drained penne. Add basil mixture to penne. Serve warm onto plate. Sprinkle paprika to add a festive flair to dish.

Antonella's Summer Sauce’

6 farm/garden fresh tomatoes
1/2 ball of mozzarella
1 garlic clove
1/2 tsp. oregano
4 Tbsp. OLIVE OIL
1/2 stick butter
1 Tbsp. fresh chopped parsley
1/2 cup fresh chopped basil
Salt and pepper

In a bowl, combine peeled, cubed tomatoes, softened butter, and OLIVE OIL. Cube the mozzarella and add to the mixture. Crush garlic clove and add, then chop the parsley and basil and add them as well. Use salt and pepper to taste.

Place sauce in a Lock & Lock container and shake vigorously. Let it sit at room temperature for several hours. Pour over one pound of fettuccine OR regular pasta noodles and sprinkle with Romano cheese.

PS, I added 1/4 cup of white wine to this and some plum tomatoes

luvmybichon Avocado, Mozzarella and Bruschetta Chicken

This should cover the cheese and chives.

Ingredients (serves 4)
•1 cup balsamic vinegar
•4 chicken breasts, pounded to the same thickness
•extra virgin olive oil
•salt & pepper
•1/2 cup pre-made bruschetta topping
•1 avocado, sliced
•4oz mozzarella cheese, sliced (or 1 cup shredded)
•baby spinach or pasta, for serving

Instructions
•Pour balsamic vinegar into a small saucepan then bring to a boil. Turn heat down to medium then simmer and reduce until vinegar is thick enough to coat a spoon, about 20 minutes. (Vinegar will continue to thicken while cooling.) Set aside to cool.

•Place oven rack in top position then preheat broiler. Brush chicken breasts with extra virgin olive oil then season with salt and pepper on both sides. Brush a large skillet over medium-high heat with oil then add chicken breasts and cook for 4-5 minutes a side, or until no longer pink in the center.

•Transfer chicken to a foil-lined, nonstick sprayed baking sheet then top with 2 Tablespoons bruschetta mixture, 3-4 slices avocado, and 1 oz mozzarella each. Broil until cheese has melted then serve over spinach or cooked pasta, and drizzle with the balsamic vinegar reduction.

Sour Cream and Chive Biscuits

Prep Time: 15 minutes
Cook Time: 15 minutes

Yield: 10 - 11 biscuits

Tender, flaky sour cream biscuits speckled with chives.
Ingredients
2 cups all-purpose flour
1 + 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cold butter, cubed
1/2 cup whole milk or heavy cream
1/2 cup full-fat sour cream
2 rounded tablespoons snipped chives or green onions
1 - 2 tablespoons melted butter, for brushing over tops

1.Preheat the oven to 400 degrees F.

2.In a large mixing bowl whisk together the flour, baking powder, baking soda, and salt.
3.Cut the butter into the dry ingredients using a pastry blender or two knives scissor fashion until the mixture resembles coarse crumbs.

4.In a small bowl stir together milk and sour cream until mixture is almost smooth then stir in the chives.

5.Make a well in the center of the flour mixture and add the milk mixture. Using a wooden spoon stir just until the dough sticks together.

6.Dump the dough out onto a lightly floured surface, flour your hands and knead about 10 times or until dough holds together.

7.Pat or roll out dough to 1/2-inch thickness. Cut with a biscuit cutter (I used a 2") or round cookie cutter and place on a parchment lined or non-stick baking sheet.

cab Roasted Shrimp Cocktail

shrimp:
2 pounds (12 to 15-count) shrimp
1 tablespoon good olive oil
1/2 teaspoonkosher salt
1/2 teaspoon freshly ground black pepper

For the sauce:
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)

Preheat the oven to 400 degrees F.

Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.

For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp. SERVES: 6 (APPETIZER)

Zhills Pepper Steak with Rice

Hot cooked rice
½lb 1 lb. lean beef round steak cut ½” thick I use the KC beef tips)
½ T 1 tablespoon paprika
1T 2 tablespoons butter or margarine
1 2 cloves garlic, crushed
¾ C 1-1/2 cups beef broth
½ C 1 cup sliced green onions, including tops
1 2 green peppers, cut in strips (or chopped if preferred)
1T 2 tablespoons cornstarch
2T ¼ cup water
2T ¼ cup soy sauce
1 2 large fresh tomatoes OR
½ can 1 can chopped tomatoes, drained

Sprinkle meat with paprika and allow to stand while preparing other ingredients. Using a large skillet , brown meat in butter. Add garlic and broth. Cover and simmer for 30 minutes. Stir in onions and green peppers. Cover and cook 5 minutes more. Blend cornstarch, water and soy sauce. Stir into meat mixture. Cook stirring until clear and thickened – about 2 minutes. Add tomatoes and stir gently.
Serve over beds of fluffy rice. Makes 6 servings
`

doglover Holiday Potato Casserole

here is the Paula Deen recipe I told you about. These are a tradition in our family for Easter and potlucks and most holidays.

The Goods
• 8 medium baking potatoes, about 4 pounds
• 1 (8-ounce) package cream cheese, at room temperature
• ½ cup (1 stick) butter, softened
• 1 pint sour cream
• 2 cups ( ½ pound) shredded sharp cheddar cheese (divided use)
• 2 cloves garlic, minced
• 1 ½ teaspoons salt
• ½ teaspoon pepper
• ¼ cup chopped CHIVES, for garnish
• 6 slices bacon, cooked crisp, drained and crumbled, for garnish


The Game Plan
Preheat oven to 350 F. Pierce potatoes and place on baking pan. Bake for 1 hour and 15 minutes, until very soft.

Peel(or not) and mash potatoes in large bowl with potato masher or back of fork. Add cream cheese, butter, sour cream and 1 cup of cheddar. Stir well. Add garlic, salt and pepper, and stir again.

Spray a 13x9-inch baking dish with nonstick cooking spray. Place potato mixture in dish, cover with plastic wrap and refrigerate casserole until ready to bake.

When ready to bake, preheat oven to 350 F, remove plastic wrap and bake casserole 30 to 35 minutes until hot. Sprinkle remaining 1 cup cheddar over casserole and return to oven for about 5 minutes, until cheese melts. Garnish with chopped chives and crumbled bacon before serving.

doglover Oatmeal Cake with Broiled Coconut Topping– about.com

This was always a favorite of mine. Usually I cheated and used the coconut/pecan topping in the box or can, but it tasted great. It's warm and filling and seemed like home on the best of days. hope ;you enjoy it, whispy

This oatmeal cake is topped with a coconut and brown sugar pecan topping then broiled.

•1 cup quick-cooking oatmeal
•1 1/2 cups boiling water
•3/4 cup granulated sugar
•1 cup packed brown sugar
•1/2 cup butter
•2 eggs
•1 1/2 cups all-purpose flour
•1 teaspoon baking soda
•1 teaspoon BAKING POWDER
•1 teaspoon cinnamon
•1/2 teaspoon salt
•1 teaspoon vanilla
•Topping, below

Combine oatmeal in boiling water; let stand for 20 minutes.

Cream sugars with butter or margarine; add eggs, one at a time, beating after each addition. Add oatmeal mixture. Sift dry ingredients together; add to cream mixture, stirring just enough to blend. Add vanilla extract; place in greased and floured 13 x 9 x 2-inch baking dish. Bake at 325° for about 30 minutes, or until cake springs back when lightly touched. Spread with topping (below) while still hot.

Topping:
•1 cup brown sugar
•4 tablespoons margarine
•1 cup shredded coconut
•1/3 cup cream or evaporated milk
•1/2 cup chopped walnuts or pecans

Cream sugar with butter or margarine; add coconut. Add enough cream to moisten. Spread on hot cake and sprinkle with chopped nuts. Broil until topping is bubbly.
Serve warm.

sue-p Near East Brown Rice Salad

2-1/2 cups water
1-1/2 cups quick-cooking brown rice
7 Tbsp. lemon juice
1/2 cup olive oil or salad oil
1/4 tsp. cinnamon
1/2 cup EACH minced parsley and mint (or 1/2 cup dried mint, crumbled)
1/4 cup minced green onions (include some of the green tops)
2/3 cup pitted dates
1/2 tsp. salt
3 large oranges

Bring water to boil, add rice; cover and cook on low heat for 15 minutes, until rice is tender and water is absorbed.

Pour rice into bowl and add lemon juice, oil, cinnamon, parsley, mint and green onions. Finely chop 1/3 cup dates and stir into the rice; add salt. Cover and chill.
Mound rice into a shallow serving dish. Cut peel from oranges, cut into rounds and decorate salad with the rounds, remaining dates and mint leaves. Makes 4-6 servings.

Note: Serve with roast or grilled lamb or pork. Also good with cold ham and Swiss cheese slices.


walker Spinach Rice Salad

1 cup Uncle Ben's Converted Brand Rice