Recipes

[lavendersage]

hi doglover, I wasn't able to post recipes on your other thread so started this one. Hope these help.

Chicken In Dirty Rice - Ladybug

I made this recipe again tonight...it is so good and easy and thought I would post it. The recipe was posted by Miss Ladybug sometime last year. I used 8 skin -off chicken thighs and I didn't use the consomme. I sprinkled some Old World Seasoning from Penzey's on the chicken that I browned in butter before adding to rice mixture. I also cooked it a little longer because I used brown rice. I used a can and a half of water....also deglazed the pan with a little water and added that to the dish. I peppered the chicken but did not salt it. My family gobbled it up! thanks Ladybug for a keeper!!-lavendersage

Chicken In Dirty Rice - Ladybug


"This is delicious and easy to make. I don't fry meat anymore. I just bake the chicken or you could boil it. You add the cooked chicken to the rice anyway. It is yummy! Sister gave me a casserole cookbook eons ago. This is one of my favorites." - Ladybug

Ingredients:
1 cup rice
1 can consommé or bouillon
1 can onion soup
1 soup can water
1/2 stick of butter or margarine
4 pieces chicken breasts, fried golden brown

Directions:
Mix rice, consommé, onion soup and water in 8 inch square baking dish. Dot with butter. Bake uncovered in a 400 degree oven for about 25 minutes or until liquid is almost absorbed. Add chicken to casserole. Bake about 20 minutes longer. Yield: 4 servings
Note: I put my chicken in with the rice mixture when I first prepare it. I also add more water to make it moist. The chicken soaks in the flavor of the juices.

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Tomato Pie- Lil Mo

1 can biscuits (the kind with 5 in a can) (Hungry Jack preferred)

1 large vine ripened tomato, sliced

1 small vidalia onion, sliced thinly

1 green pepper, sliced

1 c. sharp cheddar cheese, grated

1 c. mozzarella cheese, grated

1 c. mayo (Hellman's or Duke preferred) -- I usually cut it back to 3/4c.

Press biscuits into the bottom and up the sides of a greased pie pan. Place tomato slices in a single layer over biscuits, then place vidalia onion in a single layer. Sprinkle green pepper over onions. Mix cheeses and mayo then spread over top of the pie. Bake at 350 for about 30 minutes. Let stand for about 15 minutes before cutting.

It would make a great appetizer. You could probably bake it in a square pan instead of a pie pan and cut into small squares. Just be sure to let it stand before cutting so everything firms up. It's very good just slightly warm or at room temp.

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Savory Italian Rounds -lavendersage

2/3 cup grated parmesan cheese

1/2 cup mayonnaise * light or fat free mayonnaise may not be substituted for regular mayo

1/4 tsp. dried basil

1/8 tsp. garlic powder

1/8 tsp. garlic salt

1/8 tsp. dried oregano

dash of onion salt

1 tube (12 oz.) refrigerated buttermilk biscuits

In a small bowl, combine the first seven ingredients. Separate biscuits and place on two ungreased baking sheets. Let stand for 5 minutes. Flatten biscuits into 4 in. circles. Spread about 1 T mayo mixture over each circle to within 1/2 inch of edge. Bake at 400 for 10-13 minutes or until golden brown. Serve immediately.

~ from Quick Cooking magazine Nov./Dec. 1999

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RED VELVET CAKE-doglover

?I DON'T KNOW HOW AUTHENTIC THIS IS BUT I GOT THIS FROM MY NEIGHBOR BACK IN 1963 AND SHE CLAIMS IT COMES FROM A VERY FAMOUS NEW YORK RESTAURANT. I DO KNOW IT IS VERY GOOD AND IS OUR FAVORITE VERSION OF IT AND HAVE BEEN MAKING IT SINCE THEN. always requested and asked for the recipe??

?VELVETY RED CAKE:

?3=1/2 oz bottles red food coloring?

3 tbsp. cocoa(Hershey's baking cocoa)

?1/2 cup shortening(Crisco)?

1 1/2 cup sugar

?2 eggs?

2 1/4 cup flour?

1 tsp salt

?1 tsp baking soda

?1 cup buttermilk

?1 tsp vanilla

?1 tsp RICE vinegar(unseasoned one)

??Mix food coloring and cocoa and let stand. Cream shortening and sugar, add eggs than coloring mixture, beat well. Sift together flour, salt and soda, add to creamed mixture alternately with buttermilk. Mix in Rice vinegar and vanilla but DO NOT BEAT.?Bake at 350 for about 35 minutes-2 =8" round pans?

?ICING:?In shaker mix 3 tbsp flour and 1 cup milk, cook over med heat till thickened, cool. Cream 1/2 cup butter and 1 1/4 cup powdered sugar and 1/2 tsp vanilla till fluffy. Add cooled mixture and whip till looks like whipped cream.?

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<!--StartFragment-->I am sure you will get all kinds of great recipes for chick breasts. This is one that I copied from her and just love it. I have made it several times. Choochy is the original poster. It is very easy too which is a bonus. -JPC

Chicken Casserole by: Choochy
3 whole chicken breasts
1 can cream of chicken soup
1 4oz can evaporated milk
1 bag shredded swiss cheese (sometimes i use cheddar if i want more of a bite)
1 package of prepared stove top stuffing

Make stove top stuffing according to directions and let cool.
chop chicken into bite size chunks and single layer on a 9x13 pan. in a sauce pan, warm soup and evap milk together until smooth. pour over chicken. sprinkle cheese over soup layer. then cover in stuffing.

cover with foil... bake 30min at 350. remove foil and cook for another 30. Let it stand to let the cheese set up

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Chicken and Black Peppered Dumplings-shakenbake

1 ½ cup milk

3/4 cup frozen green peas

¾ cup frozen or diced carrots

1 cup cut up chicken

1 can condensed cream of chicken and mushroom soup

1 cup Original Bisquick mix

1/3 cup milk

½ teaspoon pepper

Chopped fresh parsley, optional

Heat 1 ½ cup milk, peas, carrots and shicken soup to boiling in a 3 quart saucepan. Stir Bisquick mix, 1/3 cup milk and pepper until soft dough forms. Drop by 8 spoonfuls into chicken mixture.

Cook uncovered over low heat uncovered 10 minutes. Cover and cook 10 minutes longer. Sprinkle with parsley. Do not lift lid until dumplings are done.

Recipe by shakenbake

I first made this on May 29, 2009. It is very good. I did make some changes. I added couple green onions- chopped. Used fresh carrots (cooked before adding) I cooked 4 chicken thighs in 1 can of broth plus water to make broth. I added about 2/3 cup broth from thighs. Double the dumplings. I’ve made this 3 times. I tripled dumplings the 3^rd time but didn’t work as well. I needed more broth. It’s very good and easy! -lavendersage

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