Lemon Chicken - Lady Annne 1/2 cup salt chicken butter 2 shallots, minced 2+ garlic cloves, minced 3 T flour 2 cups chicken stock 3 T lemon zest 1/2 c lemon juice 2 T parsley 2 t oregano Dissolve salt in warm water, soak chicken in brine in frig for 30 minutes to an hour Place chicken in pan in butter in oven at 475 for 10 minutes Remove chicken to plate Saute shallots and garlic in butter Add flour, stir and brown flour Add stock and lemon juice, cook until thickened and reduced Add half zest Add chicken, cook until 160°, remove chicken for 5 mins Add herbs, heat, serve over chicken
West Indian Chicken Curry - Lady Annne 1 onion chopped 2 garlic cloves, minced butter 2 T curry powder 1/2 t cinnamon sweet potato, peeled and chopped into bite sized pieces chicken, chopped into bite sized pieces 1 can coconut milk cherry tomatoes Saute onion and garlic in butter, add spices, stir and cook Add potato, chicken and coconut milk, simmer 10-20 minutes until chicken and potatoes are done Add cherry tomatoes, heat them thoroughly Serve over rice Yummy!!
Hamburger Soup - Lady Annne's daughter 1 onion, chopped 6 cloves garlic, chopped butter 1 lb ground beef 28 oz can diced tomatoes 3 cans beef broth 1/2 cup catsup 3 t Italian seasoning 1/8 cup W sauce 1/8 c brown sugar S & P 1/2 pkg frozen corn 1/2 - 3/4 lb dry elbow macaroni Saute the onion and garlic in butter Add the browned, drained ground beef Add everything except corn and macaroni Bring to a boil, simmer 30 minutes Add corn and noodles, cook until noodles are soft Back to page top
Italian Wedding Soup - Lady Annne Credit for this one goes to my daughter Jena and to Paula at Strings. Had Strings not cancelled theirs, Jena would not have been forced to create her own, and its nothing short of spectaular, my taste buds would like another bite PLEASE!! Easiest made with two people working together. Jena and I can make this is in under an hour. Person #1: Saute vegies till semi-soft, add spices: 1 cube butter 3 carrots, chopped 3 celery ribs, chopped 1 large white onion, chopped 3-4 garlic cloves, smashed 1/2 t dill 1/2 t thyme salt - 14 shakes pepper - 15 turns 1 chicken boullion cube ~~~~~ Meanwhile person #2 adds everything together (cut it with a butter knife till well mixed and use hands) Using a 1/2 teaspoon, scoops out round 1/2 t quantities, drops them on a parchment lined cookie sheet. Person #1 rolls the meat in hands, drops them into a pan, fries them basically till almost burnt aon all sides Lift them to a paper towel and plate to drain. 1 lb pork or turkey Italian sweet sausage 1 lb pork or turkey Italian mild sausage 2/3 c plain bread crumbs 1/4 c Asiago cheese, shredded 1/4 c Parmesan cheese, shredded 3 T milk 1 egg 4 cloves garlic, smashed salt - 14 shakes pepper - 15 turns ~~~~~ The finished vegies are added to a soup pot along with: 10-14 cups chicken broth 1 1/2 cups macaroni or some noodle Meatballs, pour those babies in like lemmings (see P.S.) At the last minute, add 3 cups of spinach leaves. Serve with your favorite Italian bread. P.S. Try REALLY hard not to eat all the meatballs before they are dropped into the soup. Back to page top
Sicilian Spaghetti - Lady Annne This came from the mother of a Sicilian my mum was dating 2 pounds ground beef, browned and drained 3 large jars of plain spaghetti sauce or equivalent tomato sauce 1 small can tomato paste 1 large white onion chopped and sauteed 12 mushrooms diced and sautteed 3 ripe tomatoes chopped 3-6 garlic cloves smashed 1/2 - 1 cup red wine (we like merlot) Salt and pepper to taste Basil, 2-3 tablespoons Oregano, 2-3 tablespoons Parsley, 2-3 tablespoons Sugar 1/2 T Nutmeg, fresh ground, 1/4 t Spice Island Spaghetti Seasoning to taste Add everything to a large pot, and simmer on low all day. Seasonings are to taste. if you can taste the sugar or nutmeg, its too much. Compensate sweetness with more wine, salt, tomato and spaghetti seasoning. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Spice Island Spahetti Seasoning Recipe (This has been discontinued, and they placed the recipe on their website) http://www.spiceislands.com/Recipe/Spaghetti_Sauce_Seasoning Ingredients 4 teaspoons Spice Islands Basil, Sweet 1-1/2 teaspoons Spice Islands Marjoram 4-1/4 teaspoons Spice Islands Onion Powder 4 teaspoons sugar 3-1/2 teaspoons salt 2-1/2 teapoons Spice Islands Garlic Powder 1-1/2 teaspoons Spice Islands Rosemary 1-1/2 teaspoons Spice Islands Pepper, Black Medium Grind 1 teaspoon Spice Islands Summer Savory 1/2 teaspoon Spice Islands Cloves, Ground Directions Grind basil and marjoram in a small food processor or coffee grinder until fine. Combine all ingredients in a small bowl. Store in tightly capped container. Back to page top
Chicken Marsala - Lady Annne A little more effort than usual but well worth the effort - from Cook's Illustrated Half hour to hour preparation 4 boneless chicken breasts 2 t salt 1/2 t pepper 2 cups dry Marsala wine 4 teaspoons unflavored gelation 1 ounce dried porcini mushrooms, rinsed 2 cups chicken broth 3/4 to 1 cup flour 2 Tablespoon, then 1 teaspoon olive oil 3 slices bacon cut into 1/4 - 1/2" pieces 1 lb cremini mushrooms, trimmed and sliced thin 1 shallot chopped very fine 1 garlic clove minced 1 Tablespoon tomato paste 1/4 cup dry Marsala wine 2 teaspoons lemon juice 1 teaspoon fresh chopped oregano (or dried) 4 Tablespoons butter, softened 2 teaspoons fresh parsley chopped Preheat oven to 200, add a plate for chicken after it is cooked to keep it warm Pat checiken dry, slice breasts if needed, pound to tenderize between two sheets of wax paper to 1/2" Toss chicken with salt and pepper, set aside 15 minutes In a medium saucepan add 2 cups Marsala wine and gelatin, whisk well, add rinsed porcini mushrooms. Bring to a boil over high heat, reduce to medium high and simmer vigorously until reduced by half, 6-8 minutes. Strain the Marsala reduction, squeezing the mushrooms as well as you can. Toss the mushrooms, return the Marsala to the saucepan. Add chicken broth, return to boil, reduce heat to medium high and simmer until reduced to 1 1/2 cups, 10-12 minutes. Set aside Dredge the chicken pieces in flour In a large skillet, heat the oil to very hot and lightly smoking (the oil shimmers, you can hold your hand 2" away for only 3-4 secs) Cook and brown each piece, 2-3 minutes on each side Transfer chicken to plate in the oven Turn the skillet to medium-low heat and add the bacon, cook and stir, scraping the pan until brown and crisp, about 4 minutes Remove bacon with a slotted spoon and set aside. Add mushrooms to the skillet, heat to medium high, saute while scraping and stirring until mushrooms start to brown, about 8 minutes Remove mushrooms with a slotted spoon and set aside. Add the last teaspoon of oil and shallots to the skillet, saute and stir about 1 minute Add tomato paste and garlic, stir till fragrant, 30 seconds to 1 minute Add reduced Marsala mixture, remaining 1/4 cup of Marsala, lemon juice and oregano Bring to a simmer Add chicken pieces, simmer 3 minutes, flipping chicken half way through Transfer chicken to dinner plates Whisk in butter, stir in parsley and cremini mushrooms and bacon bits, spoon over chicken. Notes: This looks as complicated as all get out, but once you try it, it's not tough at all. I found it easiest to have everything ready, then I just followed the recipe step by step. I will fight to be the one who gets the left overs, if there are any, and I think about licking my plate each time. Back to page top
Cream Cheese Chicken - Lady Annne1 block of cream cheese softened 1 can of Cream of Chicken Soup 1 Package of Good Seasons Italian Salad Dressing Mix Chicken Mix the first three ingredients together Cook on med in the crockpot for a half hour Add desired chicken pieces Cook on high for 3 to 4 hours Stir every so often Absolutely yumBack to page top
Pesto Chicken - Lady Annne One jar of pesto (8 oz?) 1/2 cup chicken broth 1 package Ranch Salad Dressing Mix Chicken Combine everything into the crockpot, mixed well Cook on high for 3-4 hours Absolutely yumBack to page top
Artichoke Chicken - as close as it gets to MC Lady Anne 8 skinless boneless chicken breast halves 2 tablespoons butter or margarine 12 ounces marinated artichoke hearts -- drained 4 1/2 ounces whole mushrooms -- drained 1/2 cup onion -- chopped 1/3 cup all-purpose flour 1 1/2 teaspoons dried rosemary 1 teaspoon salt 1/4 teaspoon pepper 2 cups chicken broth OR 1 cup broth plus 1 cup dry white wine cooked noodles fresh parsley -- chopped In a skillet, brown chicken in butter. Remove chicken to an ungreased 13 x 9 x 2-inch baking dish; do not drain pan juices. Cut the artichokes into quarters. Arrange artichokes and mushrooms on top of chicken; set aside. Saute onion in pan juices; blend in flour, rosemary, salt and pepper. Add chicken broth; cook until thickened and bubbly. Remove from the heat and spoon over chicken. Cover and bake at 350 degrees F. for 50 to 60 minutes or until chicken is tender. Place noodles on a serving platter; top with chicken and sauce. Sprinkle with parsley. Back to page top
Satay Chicken Lady Anne 1 lb boneless chicken breast 2 Tbls olive oil 1 red bell pepper 4 scallions or green onions diced diagonally pinch of salt 8 oz vermicelli or spaghetti Small jar of Thai Kitchen's Spicy Satay Sauce 1 Tbls grated fresh ginger 2 Tbls soy sauce 1/2 cup chicken bouillon Heat oil in a skillet over a medium heat, add chicken and cook until no longer pink. Add bell pepper and scallions, saute until soft, 3 minutes or more. Combine Satay, ginger, Soy sauce, salt, bouillon in a pan, simmer on med low till bubbly. Add chicken, vegetables, cooked pasta, toss gently until everything is coated. Serve immediately. I called this "Peanut Butter chicken" to which my children turned up their noses and said "No, thanks!" until they tasted it. Delicious!! I use Thai Kitchen's Hot and Sour rice noodles for a different taste, and like it best when the chicken is shredded.Back to page top
Oven Barbecued Brisket An absolutely delicious barbecue beef recipe for a large gathering DirtDoc 4-7 lb beef brisket 1 bottle liquid smoke 2 t. coarse ground pepper 1 Tbls. Worchestershire sauce 1 bottle of your favorite barbecue sauce 1 t. garlic powder (or 2 cloves crushed garlic) 1 t. onion powder 1 Tbls. Celery salt 1 Tbls. Chili powder 1 t. cinnamon Place briskit(s) in a large pan. Combine liquid smoke with water to cover meat. Add garlic and onion powder, celery salt, pepper and worchestershire. Cover tightly and refrigerate overnight. Heat oven to 250 degrees. Save two cups of the marinade. Dust meat with chili powder and cinnamon. Bake meat in a covered roaster, with the two cups of marinade, for 5-7 hours, or until tender. Remove from oven, slice, cover with the barbecue sauce and bake at the same low temperature for one hour longer. Serve either warm or cold. NOTE: for outdoor cooking, a Dutch Oven works very well for this recipe. Back to page top
Pork Chop Dijon NastySax Spray frying pan with Pam 3 tbl spoons of grey poupon Dijon mustard 3 tbl spoons of Italian dressing (low fat is used at my house) 6 boneless pork chops trimmed one medium onion coat chops in mix and lay in pan slice onion and lay on top of chops pour rest of mix over top of chops and cook on low simmer for 20 minutes turn over and cook for another 15 to 20 min. depending on thickness serve on platter and stand back!!! goes great with potatoes or rice Back to page top
Jeanie Grove's Chilie Rellenos Casserole 1 pound Monterey Jack Cheese 1/2 pound Longhorn Cheddar Cheese 20 whole green chilies (peeled, with seeds removed) Spray 13X19 inch pan with Pam and grate cheeses. Make filling as follows: 5 eggs 1 tsp. Paprika 1/4 cup flour 1-1/8 cup milk dash of tabasco salt & pepper to taste Blend Filling ingredients together.. Pour some of filling into bottom of pan (just enough to cover). Layer chilies, filling and cheese, ending with cheese on the top layer. Bake at 350 degrees for about 45 min. (until nicely browned and filling is set.) Back to page top
GREAT CHICKEN Iwrite4fn (via Tillie424) In a large roasting pan, one chicken per 4 people.... Cut down the back of a whole chicken and spread chicken, breast side up in pan. Pour a large jar of mild salsa over the chicken. Take a medium onion and with a cheese grater, grate the onion and cover top of chicken with onion. Chop 1 cup of fresh cilantro and top chicken with that. Sprinkle some onion and/or garlic powder on top. Cover tightly with foil. Bake 250 degrees for 2 hours. Serve with flour tortillas, chopped lettuce, chopped tomatoes, sour cream, guacamole. Make a spinach or ceasar salad on the side. There are other variations of it which you might want to try. If you want an Italian meal, Pour 12 oz of Prego or Barilla sauce over a chicken prepared exactly as the Salsa Chicken is prepared (cut down the back and spread open in the pan, breast side up). Add 12 oz of sauce per chicken. With a cheese grater, grate one small onion per chicken, 1tsp of "ground" oregano (not oregano flakes) per chicken, 2 crushed garlic cloves per chicken, finely shredded romano cheese (1/2 cup per chicken), and 1/2 cup of fresh, finely chopped basil or cilantro leaves (fresh) per chicken. Top the chicken with all these ingredients BEFORE you pour the sauce on top. Tightly seal the roasting pan with foil. Bake at 250 degrees for 2 hours. Serve with Celentano mini-cheese raviolis and a Caesar salad with garlic croutons. Back to page top
Noodle Medley Lady Anne's mum This originally came from a Sunset Magazine I am told. Mum made it at home before one of our many camping trips, and reheated it on the camp fire. With a hunk of french bread you can have your own little piece of heaven. Oh, and make enough to reheat, it is GREAT reheated. 2 pounds ground beef 2 large onions, chopped 2 large green peppers, chopped 1/2 pound mushrooms, chopped 3 - 4 tomatoes diced 1 large can tomato sauce egg noodles Worchestershire sauce (a tablespoon?) 2 bay leaves Salt & pepper 1 cup grated cheddar Brown and drain beef, add onions, peppers, shrooms, cook till tender. Add tomatoes, sauce, seasonings, simmer while noodles are going: Cook noodles in water till soft. (End product should be 1/3 noodles?) Add noodles and cheese, simmer for as long as you have time - longer the better. There is a point where the flavors blend and it becomes scrumptious. Back to page top
Dragon Stew Tillie424 A standard at our house is called Dragon Stew..... so named, so my son would eat it when he was little.....and it's still his favorite. 1 lb stew meat 1 can golden cream of mushroom soup 1 can of water.....maybe a little more later 1 pkg dry Onion Soup.....or beefy onion salt and peppered and flour the stew meat.....then brown in a little oil or butter then add all the rest of the ingredients cook 1 hour stirring occasionally to prevent sticking.....til meat is tender if you want to stretch this a little.....and potatos and carrots cut up small with more water to cover a half an hour into cooking, either way this has a great gravy/sauce and is great with biscuits to sop it up <----southern termanology. Back to page top
Honey Chicken Lady Anne This is incredible stuff but be warned, it is habit forming and VERY fattening! Melt 1 cup of butter (yup, one cup) and blend with one cup of honey. Add cinnamone (lots) and nutmeg (just a bit, fresh is best, buy the nutmeg nut and grate) Take any chicken pieces (parts is parts) and skin them (breasts are best). Place in baking pan, cover with the honey butter. Bake at 350 for 45 minutes to an hour, basting and turning chicken regularly. You will want to retain the honey for dipping biscuits in with dinner. Have to have good homemade biscuits with this. Back to page top
Cheater Stroganoff Lady Anne Tastes like you cooked all day - shhhhhh 2 pounds ground beef 1 medium onion, chopped 2 cans cream of mushroom soup 1 can of water 1 pkg Lipton onion soup 1 large container sour cream Brown and drain beef, add onion, soups, water. Simmer till blended (15 minutes min) Just before servings, add sour cream, (I like to add only 1/2 container, to your taste) Serve over rice or noodlesBack to page top
KFC Chicken Recipe Lady Anne Another terribly fattening recipe. Yes, I wonder why I am so thin, hyyyyyyppperrrr???? No, hubby is getting chubby and kids are beanpoles. P.S. Secret is the pressure cooker. 2 lbs chicken body parts (yes, I am an 'almost total' vegetarian) 1 egg 2 cups milk 4 T salt (yes, tablespoons) 2 t pepper 1 t MSG (try it without?) 6 cups vegetable oil Heat oil in pressure cooker while you: Coat chicken with egg/milk mixture and then roll in flour/spice mixture. Place ONE layer of chicken in HOT oil. (MUST be HOT) Bring to full pressure, cook 10 - 12 minutes. Any longer and you have many many more parts than you started with. Repeat with more chicken. Indescribable. Back to page top
Mediterranean baked lobster w/olive crumbs 2 whole lobsters 1/4 cup + one tablespoon extra virgin olive oil 1 1/2 cups finely diced stale course-textured bread 1/2 cup finely chopped parsley 1/4 cup coursely chopped gaeta olives 2 tablespoons fresh lemon juice 1 teaspoon balsamic or aged red wine vinegar 1/2 cup finely grated lemon zest salt and freshly ground pepper to taste Preheat oven to 450. W/ the back of a large knife or a mallet, crack the claws and knuckles. Rub exposed meat w/ 1 tablespoon olive oil. In a medium bowl, toss the bread, parsley, olives, lemon juice, vinegar, lemon zest, and remaining 1/4 cup olive oil. Set the split lobsters, cut side up, on a baking sheet. Season w/ salt, pepper, and spread stuffing over bodies and tails, mounding it generously. Bake in upper 1/3 of oven for about 15 minutes, or until the stuffing is crusty and the meat pulls away from the shell. Serve at once! Back to page top
Pepperoni Chicken
Callmekof
Preheat oven to 350 degrees
1) 1-1 1/2 lbs of skinned, deboned chicken.
(remove any of the fatty and muscle you don't like)
2) 1-2 eggs, with a tbls of water. mix well
3) white flour
Prepare chicken and dip in egg batter and then in white flour.
(Yes using your fingers for this step is allowed as long as you washed your hands first.)
Place chicken in a baking pan that has either been sprayed with cooking spray or greased
with olive oil.
Put chicken in oven for 10 minutes on each side.
While the chicken is cooking, have a glass of wine or your favorite beverage while you slice :
4) 1 lb of cheddar cheese ( I happen to like extra sharp but you can use sharp or mild too)
5) 1 pepperoni stick (being lazy I always have the deli slice it for me, so I can have second
glass of wine instead of doing this process)
OK, now the chicken is cooked, and you are asking what next. Take the chicken out of
the oven but not out of the pan. Remember to use mitts because the pan will be hot and
I'm not McDonalds and do not have millions to give in lawsuits.
Pour on favorite spaghetti sauce on the chicken (sometimes I use the type from a jar,
sometimes homemade, depends on how much wine I've consumed)
Then cover the chicken and sauce with cheddar cheese slices topped by the pepperoni
(it is mandatory that you taste both the cheese and pepperoni before you do this.)
Place the pan back in the oven for about 15 minutes or until the cheese is melted.
(Usually by this time my smoke alarm has gone off so I know its done.
Some day I'm gonna have to clean my oven so this doesn't happen but the alarm is
so much louder than the timer that I can hear it when I'm at the computer.)
Serve as an appetizer, main course or place on a roll and enjoy.
Oh yeah, you need to have a glass of wine when you eat it.
Back to page topSALMON RECIPE - fat free, with plenty of taste! 2-3 pounds of salmon in a long filet slice(not steaks) 1 jar of any brand fat free lemon and dill, or, lime and cilantro salad dressing (for marinade) a fresh lemon some fresh dill Wash the salmon, place in flat (low not high) aluminum pan Squeeze fresh lemon on fish Poor salad marinade over fish (use entire bottle) Place fresh dill and some lemon slices on sides of fish Bake at 350 degrees for about 45 minutes till fish is no longer translucent pink inside. (check with fork and then schmush back in place so no one sees the fork mark!) When cooled, remove dill and lemon slices, place on serving tray, cover, refrigerate, and serve chilled next day. You can add some new lemon slices and dill if you want to decorate with it! Its the yummiest, its simple, its impressive, its fat free, and it freezes well and defrosted tastes good! Back to page top
>Chicken Enchiladas Lady Annne 1. Boil and shred 2 large chicken breasts (or tear up a herb and garlic rotisserie chicken - yum!) 2. In another skillet saute together: 1/4 c - 1/2 c butter 1) onion, chopped 1) can mild diced green chilies 1) green pepper, chopped 1/2c - 1 c of your favorite salsa 3. In another large skillet add together and simmer:
2) 20oz can mild enchilada sauce or tomato sauce plus 1) 10oz can (We like Rosarita and Ortega, we find El Paso too spicy) 2) jars Campbell's or Franco American Beef Gravy 1 t garlic powder 3/4 t cumin 1/4 t chili powder 1/4 t powdered oregano 4. Add chicken to the vegetable skillet, along with a can of chopped tomatoes 5. Transfer enough sauce to cover the chicken and vegetables, leave remaining sauce on extreme low 6. Open a can of sliced olives 7. Fill a paper plate with shredded cheese, we like to combine Mexican cheeses with combo cheeses that contain cream sheese 8. Grab a 13x8 pan, place between the two skillets 9. Place your first tortilla in the sauce and let it soak a minute or two Pull the tortilla out, replace it with another immediately Place tortilla in the pan, plop spoon full of chicken on top Add olives and sprinkle with cheese (can't have too much) and roll it up. Dip your fingers in a nearby bowl of water. Repeat until the pan is full. Coat the tops with extra sauce and sprinkle with cheese. Bake at 350 for 25-30 miinutes. These freeze well if sealed up completely. Back to page top
Chicken Breasts JCTiki 1 cooking bag (size of cooking bag depends on how many breasts your cooking) Large bottle of Wishbone Vinigar & Oil Place cooking bag on cookie sheet Put breasts in meat side down (of course) lol Pour the bottle of Wishbone in to marinate over nite. Next day bake at 350 for 1 1/2 to 2hrs. Don't forget to put small hole in cooking bag when ready to put in oven. lol When ready to eat have butter . (I use Fleischman's fat free with just a little real butter in each container) and let me tell you it's delicious and melts in your mouth!!!! Butter is for dipping the chicken in like you would lobster. mmmmm getting hungry just thinking about it! lol Back to page top
Sensual, Savory Boomer Chicken IWRITE4FN & IAV84FN (One whole chicken per 4 people) Cut the chicken down the back and spread like a butterfly. Place, cut side down in a roasting pan. Pour 12-16 ounces of salsa (mild, medium, hot...your call) on top of the chicken. With a cheese grater, grate one medium onion and spread on top of the chicken and salsa. Finely chop one cup of cilantro and sprinkle it over the top of the chicken. With a garlic press, crush 4 cloves of garlic and spread on top of the chicken also. Cover roasting pan tightly. Bake for 2 1/2 to 3 hours at 250 degrees. Serve with warm flour tortillas, finely copped spinach leaves, finely cut tomato and onion, juienne-cut cucumbers, sour cream, guacamole. Best enjoyed with a crisp imported beer like Peroni or Sapuro. Great side dish with this recipe: Fruit Mix (under side dishes) Back to page top
Chicken Casserole Luvs4x4 3 1/2 - 4 lbs. chicken 1 8oz. container of sour cream 1 can cream of mushroom soup 1 stick butter or margarine 1 package Pepperidge Farm stuffing mix 1 cup chicken broth Boil chicken and remove meat from bones - reserve broth. Line bottom of 2 1/2 - 3 quart casserole dish with chicken. Mix soup and sour cream together. Spoon this mixture over chicken. Melt butter in broth and mix into stuffing mix. Pour this mixture over top of casserole. Bake at 350 degrees for 45 minutes. Back to page top
OLD FASHIONED BAKED MACARONI Gap This is a very old family recipe. It's very versatile, you can add all sorts of other ingredients if you like i.e., olives, mushrooms, different cheeses. This serves about 6 so increase or decrease ingredients depending on servings. 1 lb. ground beef (with some diced onion added) 2 cups Elbow Macaroni (measured uncooked) 1/2 lb. Velveeta Brick Cheese (cubed) Dash of Salt & Pepper Brown ground beed with onion & drain. Cook macaroni as package directs. Cube the cheese. In a casserole dish layer the ingredients: half of the macaroni, then half of the meat, lay half of the cubed cheese on top of meat, repeat with remaining ingredients. Bake for 1/2 hour at 325 or until cheese is melted. Add some nice warm rolls or garlic bread and VIOLA full tummy. Any leftovers can be reheated, tastes great 2nd time around. Some people like to put ketchup over it just before they eat it. I think it tastes great plain. Back to page top
Chicken Curry Ofra 2 lbs. chicken 4 large tomatoes 2 apples 1-1/2 cups flour 1/2 cup water 3 tbs. olive oil 2 garlic cloves 2 tbs. sugar 5 large onions 1-1/2 tsp. salt, pepper 2 tbs. grated coconut (optional) 1 cup chopped parsley 1 tsp. ginger, ground 1 (or more) tbs. curry powder 3 cups clear broth or coconut milk Cut chicken into serving pieces and fry in 1 tbs. oil until lightly browned. Add water and simmer for 20 minutes until chicken pieces are tender. Drain and put aside. Add onions, garlic, tomatoes, parsley and apples (all diced) to the frying pan and saute over medium heat. Add sugar, ginger and curry powder. Sprinkle with flour and pour in clear broth or coconut milk. Add coconut and chicken and saute for an additional 10 minutes over medium heat. Serve hot with rice. Back to page top
Tuna Tomato Boats Ofra 8-10 large tomatoes 3 - 6 oz. cans tuna fish drained 3 T. mayonaise 1 medium onion, finely diced 3 stalks celery, finely diced 4 hard boiled eggs, minced 1 T. mustard 1 t. pepper 2 medium size kosher dill pickles, finely diced Cut the tops off the tomatoes, place aside. Scoop out the pulp. Drain the pulp and mix it with the rest of the ingredients. Chill the tuna mix for two hours. Do not chill the tomatoes. It kills the taste. Pack each tomato well with the chilled tuna mix; cover and serve. Back to page top
Pasta Sauce Iwrite4fn Michael's Favorite Meal (This serves 4 people) In a skillet on medium low, in 1/2 cup virgin olive oil, saute 4 cloves of garlic (best put through a garlic press), add 2 cups of quartered mushrooms, add 1/2 cup finely chopped fresh cilantro, add 1 medium onion that has been grated with a cheese grater. Stir to blend flavors. Remove from heat when mushrooms are mildly cooked. In a covered saucepan in 1/3 cup water steam one box of frozen chopped spinach. When spinach is done, pour through a colander. Add the spinach to the mushroom mixture. Stir until evenly mixed. Pour entire contents into saucepan, add 1cup of red wine. Homemade Italian wine is truly the best but any red wine will do. Stir in a large can of crushed tomatoes. Sprinkle in 2 teaspoons of sugar. Stir in 2 cups of finely grated fontinella cheese, sprinkle in 2 teaspoons of ground oregano. (If you only have oregano flakes, toss them into your coffee grinder, it works in seconds). Add white pepper to taste and garlic powder to taste. Heat on low heat until piping hot. Stir and watch carefully to avoid burning the bottom of the pan. This Sauce is great with: CELENTANO brand cheese raviolis. Any of the pastas made by Ronzoni or any imported pastas. (The generic brands don't taste the same and the textures of generic brands fall short, in our opinion). Presentation The raviolis are placed in a pot of rapidly boiling water that has virgin olive oil and a dash of salt. The raviolis are done when they float to the top of the water. You will want to taste before making the decision to remove them from the heat, pouring them into a colander. The cheese inside should be hot, the edges of the raviolis should be cooked but not tacky when you chew them. For those of you who cook.....al dente. Set out each plate on the counter top. Ladle some sauce on a plate. Place 3 or 4 raviolis (cheese side up) on top of the sauce and then ladle more sauce on top. With a spoon, place a tablespoon or two of authentic ricotta cheese. If you can get the Polly-O brand, you are going to be in heaven when you eat this. Take green onions, cut the root hairs off the base and slice about 1" off the top. With a knife, cut the long chutes from top to bottom as you would cut ribbon in half to make more tendrils. Spread the tendrils and stand the green onion up in the ricotta. Take more finely chopped cilantro and lightly sprinkle it with your hands around the edges of the plate for color. Sprinkle finely shredded romano cheese on top of the entire meal. Side Dishes for this: Salad made with cucumbers that have been sliced with a potato scraper into long juicy strips. Add sliced roasted red peppers, put 3 cloves of garlic through a garlic press, finely chop 1/2 cup fresh basil, cut Polly-O mozarella cheese into small cubes, 1/4 cup of finely chopped red onion, add 1/2 cup pitted black olives. Salad Dressing In a blender, toss 2 large tomatoes, 1/2 onion quartered, 1 sliced avocado, 1/2 cup fresh basil, 3 cloves of garlic (put through garlic press first), add 1/2 cup virgin olive oil, 1/2 cup balsamic vinegar, 1 1/2 teaspoons sugar, 1/2 cup grated parmesan cheese, 1/2 teaspoon pepper, 1/2 teaspoon salt. Blend all until it is evenly mixed. Pour on top of the salad above. Serve salad with garlic toast. Back to page top
Garden Chicken - one dish meal Lady Anne Saute carrots, yellow onion and celery (about 1 cup of each) in skillet with butter. Add 1/4 cup flour, mix till blended
Slowly add 1 cup milk, heat and stir until thickened.
Add 1 can of chicken broth, 2 cups of diced chicken, 1 package of Chicken Stove Top Stuffing mix
Mix well and pour into casserole dish.
Bake at 350 for 25 minutes. Grate cheddar cheese on the top, serve when cheese melts in few minutes. Does NOT freeze well. Back to page top
Tuna Potatoes Lady Annne Quick and easy, you usually have all on hand.. 6 potatoes ( one per person) Can of tuna White onion chopped Can of cream of celery soup Grated cheddar Anything else lying about Spices to your taste, we like parsley and celery salt Paprika for the top Cook potatoes until almost done. Cut in half and scoop out centers. Mix potato with remaining ingredients (spices are fun to play with here) Stuff potato shells, bake at 350 for 30 minutes max. Back to page top
TOMATO SAUCE w PASTA
JBDiamond's
Ingredients:
2 tablespoons "Madre Sicilia" extra fine olive oil
15 large plum tomatoes ( diced ¼" pieces )
5 cloves of garlic or to taste ( I use 10 ± ), chopped finely
1 2 ounce can of rolled anchovies fillets with capers ( use the oil also )
½ cup of fresh parsley ( chopped finely )
1 tablespoon dried oregano ( crushed finely )
½ teaspoon of red pepper flakes ( or to taste )
¼ - ½ teaspoon of freshly ground pepper ( or to taste )
1- 2 tablespoons of aged balsamic vinegar ( amount depends on the age )
salt to taste if needed
3 tablespoons of butter ( optional )
1 pound of double egg yolked enriched Linguini
Procedure:
Heat the 2 tablespoons of olive oil in a large sauté pan.
Add the chopped garlic. Sauté a few minutes on medium high heat, but do not brown.
Add the anchovy fillets and the oil from its tin. Mash the anchovy fillets and stir.
( I cut the fillets into quarters while they are still in it's tin. Be careful, they will splatter ).
Add some of the parsley, stir with garlic & anchovy fillets. Sauté a minute or so.
Add the diced tomatoes. Stir and sauté 5 ± minutes to incorporate the flavors.
Crush and add the oregano, red pepper flakes, and freshly ground pepper.
Stir and sauté another 5 minutes or so to incorporate the flavors.
Add the balsamic vinegar ( the color will darken ). Stir and let simmer for a few minutes.
Taste for seasonings. It's okay if the sauce is a little acetic. The butter will take care of that.
Here is where you would add salt or sugar as needed. Add the butter and lower the heat.
Stir the sauce until the butter has melted and is incorporated.
The dark burgundy red color will mellow to a paler red.
You can eliminate the butter if you desire, however, I have found that the addition
of the butter alleviates any acid reactions from the sauce, such as heartburn or
indigestion, or having an acid taste hours later. It really does finish off the sauce nicely.
I usually serve steak alongside. ( No recipe )
Back to page topOne Pot Meat Loaf Dinner Buggldy This is from Aunt Norma, mother of 5, grandmother of many. 1 package meatloaf (ground beef?) 1 package Lipton beefy mushroom soup 1 egg about 3 pieces of bread torn up in small pieces might want to add dash of milk, your choice 1 tablespoon Kikkoman sauce Mix altogether...place in roaster Also place in roaster 2 cans of green beans with about 6 potatoes peeled and cut or whole. if you want you can add cleaned carrots.. Place cover on roaster and .... Bake 350 for 1 hr or until done Only one pan to mess up, ain't that cool? Wazzabugg2 Back to page top
Orzo With Marinated Artichoke Hearts Fleurla 1/1/4 oz. jar marinated artichoke hearts 1/3 cup orzo pasta 1 large can chicken broth pepper Drain 1 tbl. marinade from artichokes Use remaining liquid and heat in med. saucepan over medium heat Add rice,cook and stir often for one minute. Add broth and heat to a boil. Cover and reduce heat. Simmer gently until liquid is absorbed,about 15 mins. Meanwhile, drain and chop artichokes. Add to pasta and pepper. Add a sprinkle of finely shredded parmesan cheese to the top just before serving. Makes 4 servings....4 grams fat...tastes great........... Back to page top
Vegetable Stuffed Eye Of Round Roast
Tillie424
This was so good I had to share it with the boomers!
1 2- to 3-pound beef eye of round roast
4 slices bacon
1 cup chopped onion
1 cup shredded carrot or parsnip
2 cloves garlic minced
1 teaspoon dried basil, crushed
To butterfly the roast, make a single lengthwise cut down the center of the meat cutting
to within 1/2 inch of the other side.
Spread the meant open.
At the center of the roast, make one perpendicular slit to the right of the V and one
perpendicular slit to the left.
Cover roast with clear plastic wrap.
Pound with a meat mallet to 1/2 to 3/4 inch thickness. Set aside.
Cook bacon till crisp. Drain, reserving 2 tablespoons drippings.
Crumble bacon; set aside.
Cook onion, carrot garlic, and basil in reserved drippings over medium heat till tender.
Remove from heat. Stir in bacon.
Remove plastic wrap from roast.
Spread bacon mixture over roast.
Roll up from one of the short sides
Tie with string to secure.
Place meant on a rack in a shallow roasting pan.
Insert a meat thermometer.
Roast in a 325 degree oven for 1 1/4 to 1 3/4 hours or till meat thermometer registers
140 degrees.
Cover with foil and let stand for 15 minutes before carving.
Makes 8 to 10 servings.....but at our house it suited 4 just fine...LOL
Back to page topJonny O's Famous Chicken JCO Data 2 boneless chicken breast halves, pound 'em flat between sheet of plastic wrap sprinkle with spice mixture: 1/2 tsp garlic powder 1/2 tsp paprika 1/2 tsp basil 1/4 tsp thyme 1/4 tsp sage powder 1 tsp +or- cayenne pepper put chicken in mix of 2 eggs beaten with 1 tbls parmesean for 10 min, cover with Italian breadcrumbs, saute in oil till done, about 10 min or so. Now the other half: 1/2 box fettucine, cooked and drained 1 1/2 tsp garlic powder 1 diced green onion, green parts too 1/2 red pepper, sliced julienne style (optional, you won't miss it but the color is nice) 4 tbls butter 4 tbls chicken stock or salt-free bullion 1/4 tsp cayenne pepper shot of Tabasco (optional) melt the butter and saute all this stuff, then add 2 cups heavy cream, boil and stir constantly until reduced to 2/3 (about 4 min) stir in 8 tbls parmesean cheese serve over fettucine Note: the chicken is especially good dipped in some of the sauce. It's not nearly as bland as plain old fettucine alfredo, my kids love it. You may need to double the recipe. Back to page top
PASTA PRIMAVERA W/CHICKEN ( Yield 6 servings ) JJCoopJr 3 lbs boneless chicken breast 10 baby bella mushrooms, pounded to 1/4" thickness sliced to 1/8 " 1 med sized head of broccoli, 6 medium sized carrots, cut into individua peeled and roll cut to 1/8" 1 large onion, cut in half then 8 cloves of garlic, minced or sliced to 1/8" slices 3 Tbs of minced garlic 1 lge can of tomatoes with 16 oz heavy cream garlic, oil & herbs. (Contandina) 12 oz grated parmesan if no large, use two small cans preferably fresh grated NOTE: You may use any veggies you want, just cook to al dente. DIRECTIONS: In a medium sauce pan, heat tomatoes. In another medium sauce pan, heat heavy cream, but do not let it boil. Parboil carrots and broccoli or steam until al dente. Keep warm. Cut chicken into pieces about 3/4" rectangular size. In a large skillet over medium to medium high heat, saute chicken in a bit of olive oil, turning until cooked through. (about 4 mins total time). Remove from pan and place in a bowl to keep warm. Saute onions in same skillet for about 3 to 4 minutes, add mushrooms and cook 2 min more, add garlic and cook 2 min more. While doing this, you should put grated cheese into heavy cream and stir occasionally while cheese melts into cream ( this will take 2 to 3 mins ) after cheese is melted, pour this mixture into tomatoes and stir to incorporate. Continuing on, return the chicken to the skillet along with the carrots and broccoli. Stir to incorporate, then add tomatoe mixture to the skillet. Stir to incorporate and let simmer 2 to 3 minutes............ Serve over any type pasta you may wish to cook. ....I prefer to use penne............ I usually cook 1 pound, drain, add 1/2 to skillet and mix quickly, then pour over remaining penne which has been placed in a very large, family style serving dish.......... You may also just ladle mixture over pasta which is in a bowl......... This is not so low fat, but not so high fat either. Note: Timing is of the essence. Meal should be able to be cooked in 10 minutes once chicken is cooked. So, cook pasta accordingly..... Good luck, molto bene! Any questions, feel free to email me about the procedure. Back to page top
BEEF POT PIE Tillie424 Here's is what we had for dinner last night....it was so tasty I just had to share it. Preheat Oven to 400 degrees You will need: 1 lb. chopped steak...cut up in bite size pieces.....or ground beef works too. garlic minced....1or 2 cloves 1 onion finely chopped 1 can of beefy mushroom soup 1/2 cup of water 1 sm jar mushrooms (optional) 1 can or cup of mixed vegies 1 lg Potato....diced salt, pepper and whatever herbs take your fancy at the time 1 pillsbury ready made pie crust - follow direction on box to put in pie pan or if you happen to be Martha Stewart or Julie Childs make it from scratch Brown the chopped steak in a little butter,when it's about half browned add the garlic and onion, when the onion is tender drain the grease and add the Soup and water mix in the potato...simmer 5 or 10 min...add more water sparingly, if needed to cook potato.....add vegies and mushrooms.... when the potato is about half done...and the liquid is to desired thickness, you want it pretty thick so it will stay in the pie.... spoon into pie crust evenly...and then piling in the middle put top crust turning the edges under the edges of the bottom crust and pressing down with a fork. trim the edges..when the mood strikes me i take this extra dough and roll it out and make designs with it.....make four slits in top. anyway stick it in the oven (best on a cooking sheet..in case it runs over) preheated to 400 degrees and bake 35 to 40 min. until crust is golden brown. this serves four at our house...but can be fed to 8 i suppose.....LOL I make this with chicken too....substituting soup with chicken broth or chicken mushroom soup. Gets rave reviews around here. good eating....and have fun Back to page top
Stella's Chile Rellenos Casserole Stella 1 pound ground beef 1/2 chopped onion 1/2 tsp. salt 1/4 tsp. pepper 2 (4 oz) cans whole green chilies, drained & cut in halves 1 1/2 cup shredded sharp cheddar cheese 4 eggs, beaten 1 1/2 cup milk 1/4 cup all-purpose flour 1/4 tsp. salt dash of pepper 1/8 tsp. hot sauce COMBINE first 4 ingredients in a skillet; cook until meat is browned, stirring to crumble. Drain off pan drippings. LAYER half each of cheese and green chilies in a lightly greased 10 x 6 x 2-inch baking dish. Top with meat mixture. Sprinkle with remaining cheese. COMBINE remaining ingredients, stiffing well. Pour over casserole. Bake, uncovered, at 350 degrees for 45 minutes, or until set. Let stand 5 minutes before serving. Yields 6 servings. Bon appetite! Back to page top
Three-Cheese Lasagna Divan
J19H13
(serves 8)
1. Preheat oven to 350 degrees (F).
2. Cook according to package instructions, drain, and set aside:
1 pkg. lasagna noodles
3. In a medium bowl, combine:
2 c. chicken breast, cooked and chopped (about 3/4 lb.)
1 c. fat-free cottage cheese
1/4 c. Parmesan cheese, grated
1/4 c. egg substitute
1/4 c. onion, chopped
1/4 t. garlic powder
1 can reduced-fat, condensed cream of mushroom soup
1 10-oz. pkg. frozen, chopped broccoli, thawed and drained
4. Coat an 11-x-17-inch baking dish with cooking spray
5. Spread one-fourth of chicken mixture in bottom of pan.
6. On top of chicken mixture, arrange 1 layer of lasagna noodles
7. Top with one-fourth of the chicken mixture and:
3 slices reduced-fat American cheese, cut into small pieces
8. Repeat layers of noodles, chicken mixture, and cheese slices, ending with cheese.
9. Sprinkle with:
1 tsp. paprika
10. Cover and bake at 350 degrees (F) for 25 minutes or until thoroughly heated.
11. Remove from oven; uncover and let stand 5 minutes before serving
Back to page topEGG ROLLS Dreem 1 lb ground pork 1/2 lb mushrooms diced bean sprouts 1/4 cup Beef bullion (granulated) 1 pkg egg roll wrappers 1/2 head cabbage water chestnuts chopped bamboo shoots chopped 1 carrot shredded sweet and sour sauce Fry ground pork. Add cabbage, mushrooms, wtr chestnuts, bamboo shts, bean sprts, and carrot. (sometimes I use the packaged slaw. Keeps down a lot of work cause you dont have to chop the cabbage and carrot.) Stir fry for about 2 minutes. Set aside. Mix Beef bullion with 3/4 cup hot water. Pour over meat a vegetable mixture. Let mixture cool slightly. Take egg roll wrappers and fill with about 2 tbls of meat mixture. Start from bottom and bring up. Then bring in sides of wrapper and roll. Moisten the edges with water so it will stay together. After you have them rolls made set aside. In a wok, heat cooking oil. After it comes up to temperature, drop in egg rolls and cook until golden brown. Serve with sweet and sour sauce. Back to page top
CRAZY PIZZA CASSEROLE J19 1 LB ground beef 1 med. onion, chopped 3/4 tsp. oregano 1 15oz can pizza sauce 1 8oz can tomato sauce 3 c. wide noodles cooked and drained 1 c. shredded mozzarella cheese Brown ground beef and onion together. Place in 2 quart casserole dish. Add oregano, pizza sauce, tomato sauce, tomato paste and noodles. Stir until mixed well. Top with cheese. Cover and microwave on high for 10 minutes. Back to page top
Battuto (see below)
Beef Broth
Gallon of water, depending on pot size
Tomato Sauce (2 cans per gallon of water)
Anything you can find in the frig (see below)
Beef Broth: Real stuff can't be beat but canned works. Next time you make
a roast of any sort, save the juice and use it for your next batch of minestrone.
Lotsa pepper
Garlic
Basil
Oregano
Parsley
Battuto - This is the base and mandatory to old fashioned
minestrone.
1 onion
1 carrot
1 celery stalk with leaves
2 slices salt pork
1 sage leaf
Put the vegetables in a blender and puree till they are completely mixed
and massacred.
Chop up the salt pork as finely as possible
Mince the sage leaf to oblivion
Place everything in a skillet with a few tablespoons of olive oil
Saute until brown.
Anything you can find in the frig:
This is a wide, wide variety, but the most important ingredients are:
Carrots
Zuccini
Potatoes
Tomatoes
Celery
Onion
Pasta pieces (shells, tubes, you name it)
Other lovely things to add are:
Kidney beans
Garbonzo beans
Leeks
Cabbage
Spinach
Cauliflower tops
Cook forever, the longer the better.
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