Recipes

[forrestwolf]

Stuffed Chicken Breast

Take 6 bone in chicken breast, and slice at the bone, not all the way thru, and cut 8 oz cream cheese into 6 slices, wrap each one in a slice of ham, and stuff into chicken breast, then wrap each breast with 2 pieces of bacon, place in a pan, sprinkle with paprika, then add a good sprinkling of soy sauce on each, cover with foil, that has been sprayed with non stick spray, and bake at 350 degrees, for about an hour, or until chicken is done. Remove foil, and bake about 5 minutes more.

NEXT INGREDIENT:  MUSTARD

[SouthernBee]

@forrestwolf : Great to see your post. Really miss you and your wonderful recipes. Southern Bee 

[chips]

Simple but very good!  

4 skinless, boneless chicken breasts

1 cup prepared mustard

6 oz can/package of French fried onions 

Preheat oven to 375.  Lightly grease a 9x13 inch baking dish

place mustard and onions in separate shallow bowls.

dredge each side of the chicken in the mustard and the dredge in the French fried onions.

Bake 50-60 minutes till chicken cooked through and juices are clear.

Next:  HAM

[walker]

Wild Rice and HAM Chowder

1/2 cup chopped onion

2 garlic cloves, minced

1/4 cup butter, cubed

6 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

4 cups chicken broth

1 1/2 cups cubed peeled potatoes

1/2 cup chopped carrot

1 bay leaf

1/2 teaspoon dried thyme

1/4 teaspoon ground nutmeg

3 cups cooked wild rice

2 1/2 cups cubed fully-cooked HAM

2 cups half-and-half cream

1 can (15 1/2 ozs) whole kernel corn, drained

minced fresh parsley

In a Dutch oven, or soup kettle, over medium heat, sauté onion and garlic in butter until tender.  Stir in the flour, salt and pepper until blended.  Gradually add broth.  Bring to a boil. Cook and stir for 2 minutes or until thick and bubbly.

Add potatoes, carrot, bay leaf, thyme and nutmeg; return to a boil,  Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.  Stir in the HAM, cream and corn; heat through (do not boil).  Discard bay leaf.  Garnish bowls of chowder with parsley.

* Taste of Home recipe....could probably substitute low-fat milk for cream.  I am going to fix recipe this week as written.  Then I can adjust if I want....I rarely use cream for anything.

NEXT INGREDIENT .....QUICK-COOKING OATS or 

                                     OLD-FASHIONED OATS

[RespectLife]

@forrestwolf 

Glad to see you!

I am still making your Artichoke Beef Stew from 2012! 

One of my favorite recipes!!!

[kelshar]

Quaker’s Best OATMEAL Cookies

• 1 1/4 Cup(s) (2-1/2 sticks) margarine or butter, softened
• 3/4 Cup(s) firmly packed brown sugar
• 1/2 Cup(s) granulated sugar
• 1 Egg(s)
• 1 Teaspoon(s) vanilla
• 1 1/2 Cup(s) all-purpose flour
• 1 Teaspoon(s) Baking Soda
• 1 Teaspoon(s) ground cinnamon
• 1/2 Teaspoon(s) salt (optional)
• 1/4 Teaspoon(s) ground nutmeg
• 3 Cup(s) OATS (quick or old fashioned, uncooked)

Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add egg and vanilla; beat well.

Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Add OATS; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie.

Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

SERVING TIPS:
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered.
Makes 24 BARS

NEXT INGREDIENT: SOUR CREAM

[RespectLife]

@walker 

Thank you!  I LOVE soups and chowders.

Now when I think of wild rice...I think of the black rice ...

Just wondering....is that what you are going to use?  I love it's nutty texture...

NEXT INGREDIENT .....SOUR CREAM

[walker]

Respectlife ..... I had not given it much thought but the black rice sounds like it would be very good with it.  I have a box of long grain rice I will probably use.

NEXT INGREDIENT .... SOUR CREAM

[RespectLife]

I copied this from Recipe Swap back on 2014.  It is very good!  Thanks to original poster!

Dill Pot Roast with Sour Cream Gravy

1 tablespoon vegetable oil

1 3-3 1/2 lb. boneless chuck or rump roast

1 tablespoon salt

3 teaspoons dill weed

1/4 teaspoon pepper (I use more)

1 tablespoon distilled white vinegar

1 14 oz. can beef broth

3 tablespoons all-purpose flour dissolved in 1/4 cup cool water

1 cup sour cream

Heat the oil in a Dutch oven, and brown the meat on all sides over medium-high heat.

Sprinkle the meat with the salt, 2 teaspoons of the dill weed, and the pepper.

Add 1/2 cup water and the vinegar to the bottom of the pan.

Cover and cook over low heat until fork-tender, about 2 hours, adding the beef broth after 1 hour of cooking.

Transfer the roast to a serving platter and set aside.

Raise the heat under the pan to high, and gradually add the dissolved flour mixture to the pan drippings, stirring until smooth.

Add the remaining 1 teaspoon of dill weed and simmer for 10 minutes, stirring frequently.

Reduce the heat to low and gradually add the sour cream, gently stirring it in.

Add more salt if needed.

Spoon a little gravy over the roast, and pass the remaining gravy at the table.

(Makes 8-10 Servings)

NEXT INGREDIENT:  FISH SAUCE

[forrestwolf]

COCONUT CHICKEN SOUP RECIPE

INGREDIENTS

 1 tablespoon olive oil

1-inch piece peeled fresh ginger, thinly sliced

1 tablespoon dried lemongrass (2 STEMS FRESH)

8 ounces mushrooms, stemmed and sliced

6 cups chicken stock or broth

3 tablespoons lime juice

1/2 teaspoon red pepper flakes

1 pound rotisserie/roasted chicken, shredded

1 3/4 cups unsweetened coconut milk (about 1  13.5-ounce can)

2 tablespoons Asian fish sauce

3 tablespoons chopped fresh cilantro leaves

INSTRUCTIONS

Heat oil in large saucepan over medium heat. Add ginger and lemon grass, stir to toast until fragrant, about 2 minutes. Add mushrooms and stir for another 2 minutes.

Add chicken stock, lime juice and pepper flakes; bring to a simmer and simmer for 8-10 minutes.

Add chicken and simmer for about 4-5 minutes.

Whisk in coconut milk, fish sauce, and cilantro; lower heat and allow to mingle for about 10 minutes before serving. Salt and pepper to taste.

Garnish as desired with chili oil, cilantro leaves and/or lime wedges.

NEXT INGREDIENT:  HOT DOGS