Share some recipes!

[70707Bride]

I don't now if this is a thread already (didn't want to go through all 70 pages to see!). Share some of your fave recipes! I have to find up my recipe box to post mine.

If you know some great 15 -30 minute dishes, please share! I think we're all short on time sometimes.

[septemberbride06]

One of my FH favorite recipes is called Poppy seed chicken. It is awesome. I will find my recipe later and post it up for all ya!;)

[70707Bride]

Since we moved to the house this summer, I haven't been able to find anything. I've been looking for my recipe box but just can't seem to find it.

[Orgirl1969]

What kind of recipes are you looking for? I cook for pleasure and even my favors involve cooking and a recipe! I think my faves are too numerous to list...perhaps that's why I need to lose about 20 or 30 pounds.

[Amber818]

I will be in Jamaica in 12 days on my honeymoon. I got this off of my resorts message board. Got me inspired...and it sounds DELICIOUS!!!!!

Jerk Chicken

Ingredients:

6 scallions, green only, thinly sliced

2 large shallots, finely minced

2 large cloves garlic, finely minced

1 tablespoon finely minced fresh ginger

1 teaspoon seeded, finely chopped Scotch Bonnet (Habanero) pepper

1 tablespoon ground allspice

1 teaspoon fresh ground black pepper

¼ teaspoon cayenne pepper

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 tablespoon fresh thyme or 1 teaspoon dried thyme

1 teaspoon course salt

1 tablespoon dark brown sugar

½ cup fresh orange juice

½ cup rice vinegar

¼ cup red wine vinegar

¼ cup soy sauce

¼ cup olive oil

2 chickens, quartered

Directions:

In a small bowl combine scallions greens, shallots, garlic, ginger and scotch bonnet pepper.

In another bowl combine spices, salt and sugar. Mix thoroughly. Whisk in OJ, vinegars and soy sauce. Slowly drizzle in oil, whisking constantly. Add reserved scallion mixture, stir to combine. Let rest for 1 hour.

Wash chicken quarters well, pat dry and place in bowl. Add sauce, rub in well. Cover and refrigerate overnight.

Preheat oven to 350F. Remove marinated chicken to shallow roasting pan. Pre-bake 45 minutes, turning chicken occasionally.

To Finish:

Grill chicken over medium heat 25 to 30 minutes, turning 4 to 5 times and dabbing with remaining marinade.

[Kacie_bride]

I will find some later! I love food!

[MOB Karen]

Amber, that chicken sounds heavenly! You are going to be eating really really good in Jamaica!!! Lucky you!!! :D

[WebLady]

I need some easy recipes, I don't like to cook much but I'm trying. I like the 30 min type meals ... I am also trying to eat healthier, mostly lower sodium and no fried foods.

[WebLady]

Here is my Beef (well turkey) Stroganoff recipe. I thing I posted it before ...

- 1 lb ground turkey
- 1 can beef gravy (12 oz I think)
- 1/2 cup cooked mushrooms
- 1/2 cup sour cream
- 1 tablespoon dry ranch dressing mix (optional)
- Salt/pepper to taste
- 1 teaspoon dried dill
- 1 tablespoon olive oil
- 1 clove garlic (chopped and sauteed)
- 1/2 small onion (chopped and sauteed)

Saute garlic and onion in olive oil then add the mushrooms and brown the turkey. Drain and return to pan (I use a big deep skillet) add gravy, sour cream and remaining ingredients. Serve over warm egg noodles I will usually make green beans and garlic bread to go with this.

[WebLady]

I found this Taco Salad recipe a while back and I altered it ...

You Need:

2 lbs Ground beef
1 Head lettuce
6 c. Shredded cheddar cheese (or mexi blend cheese)
1 can Black olives
Sour cream (as much as you like)
Salsa (again, as much as you like)
2 Pkgs taco seasoning (I just used some Taco Bell Home Originals Mild sause and salsa ... way less soduim than the powder stuff)
1 bag Corn Tortilla chips

Prep:

Chop Lettuce, Slice Olives, Brown ground Beef in pan, drain grease. Add seasoning packages (per package directions)

Layer Lettuce, Chips (cruched up), Beef, Olives, and Cheese, in a bif bowl. Add sour cream and salsa as dressing and enjoy. I like to put a little ranch dressing on mine too This serves about 4

[Amber818]

Amber, that chicken sounds heavenly! You are going to be eating really really good in Jamaica!!! Lucky you!!! :D

I know!!! Doesn't it sound just lovely?!?!

[MOB Karen]

I know!!! Doesn't it sound just lovely?!?!

Yes, I just picture you with your jerk chicken and a yummy cocktail to go with!!! LOL! :D

[70707Bride]

Just thought I'd share, you can have a recipe box on kraftfoods.com. I'll copy one that I tried off of there later and post it on here. But I have to spend time with FH now...I got called into work and it ruined our plans for tonight, although we still went out to eat :)

[theweddinghelper]

Chocolate Malted Milk Cheesecake
5 (8-oz.) packages of cream cheese, softened
1 1/2 cups sugar
1 cup malted milk powder
1/2 cup unsweetened cocoa
1 (8-oz.) contained sour cream
2 teaspoons vanilla
1/4 teaspoon salt
5 eggs
1 cup whipping cream
1/2 cup chopped malted milk balls
Heat oven to 350 degrees. Line bottom only of 13x9 inch pan with foil. Spray foil with nonstick cooking spray.
In large bowl cream cheese at medium speed until fluffy.
In medium bowl, combine sugar, malted milk powder and cocoa, mix well. Add to cream cheese, beat at low speed until combined. Beat at medium speed until smooth.
Add sour cream, vanilla, and salt and beat well
Add eggs 1 at a time, beat until just combined after each addition
Pour batter into foil lined pan. Place pan in larger shallow pan, place in oven. Add hot water to shallow pan until half full. Bake at 350 degrees for 50 to 55 minutes or until set.
Remove from oven. Remove cheesecake from water bath, place on wire rack. Cool about 1 hour, or until lukewarm. Invert cheesecake onto cookie sheet, refrigerate at least 3 hours or overnight.
To serve, beat whipping cream until stiff peaks form. Cut cheesecake into squares and top with whipped cream and garnish with chopped malted milk balls.
Serves 18

[theweddinghelper]

EAsy Cheesy Stuffed Chicken

2 Tbsp. butter or margarine
2 medium zucchini, shredded (about 2 cups)
1 medium onion, chopped
1 pkg. (6 oz.) Stuffing Mix for Chicken
1 cup Finely Shredded Italian Style Five Cheese Blend
2 chickens (about 2-1/2 lb. each), quartered
3/4 cup Honey Barbecue Sauce

Preheat oven to 400°F. Melt butter in medium saucepan on medium heat.
Add
zucchini and onions; cook and stir 2 min. or until tender. Remove from
heat.
Stir in stuffing mix and cheese until well blended.
Insert fingers carefully between the meat and skin of each chicken
quarter
to form a pocket. Fill pockets evenly with stuffing mixture. Place,
skin
sides up, in large roasting pan.
Bake 45 min. or until chicken is cooked through. Brush with barbecue
sauce.
Bake an additional 5 to 10 min. or until heated through.

[Orgirl1969]

For those of you just starting out, there are several great recipe websites. My personal favorite is www.allrecipes.com (http://www.allrecipes.com) You can find just about anything on there. I like the ingredient search feature that lets you put in what you have on hand and then it shows you what recipes are there using those ingredients. You can also put in what you don't want to use.

I love having dinner parties and this is one of my favorites to serve. It's pretty easy and easy to double or triple, takes one large pan, about 30 minutes, and you can serve the Chardonnay that you don't use with the meal!

Chicken Piccata - serves 4

4 boneless, skinless chicken breasts
2-3 Tbsp flour
Salt and pepper to season
3 Tbsp extra virgin olive oil
3 Tbsp real butter
1/2 yellow onion, finely chopped
2 cloves of garlic, finely minced
1/2 cup Chardonnay or other dry white wine
T Tbsp lemon juice
1/3 cup chicken broth or stock
2 Tbsp capers, with the juice (found by the olives and pickles at most stores)
fresh or dried parsley for garnish

Pound chicken breasts with a mallot until about 1/2 inch thick, season both sides with salt and pepper. Dredge chicken in flour until lightly covered on both sides. Heat olive oil and butter in large skillet until melted, add chicken and lightly brown on both sides. Add onion and garlic, saute until clear. Add wine and allow 2-3 minutes to deglaze (smell the pan and when the alcohol smell is gone, deglazing is done). Add lemon juice, chicken broth and capers with the juice. Heat until boiling, then turn heat to a simmer and cook until liquid is reduced by half and thickened, turning chicken at regular intervals to coat. Serve immediately over hot pasta or rice, garnishing with parsley.

TIP: I sometimes add 1/2 cup of sliced fresh mushrooms with the juice, broth, and capers, and I like serving it over rice, but that's a personal preference. Also, if you like a little more sauce, double the wine, lemon juice, and broth. Keep in mind that you will need more time to deglaze with the wine and you will need to add about 10 minutes to the overall cooking time to get the liquids to reduce. This is great served with Chardonnay, some roasted vegetables (like asparagus or broccoli) and a loaf of good French or Italian bread!

Happy eating!!!

[mariaandmanish]

I rarely use actual recipes when I am cooking- for the most part I throw things together and hope it comes out tasting good. This, though, is the closest think I use to a recipe. FOr the amounts of spices, I usually use around a pinch of each spice in the food. Also, I usually make it with ground chicken or turkey, as DH doesn't eat beef, but it can be made with beef as well.

My Meatloaf

1 lb ground meat (turkey, beef or chicken)
1 small yellow onion, sauteed lightly
1/2 small green bell pepper
1 egg
1 handful to 1 & 1/2 handful of breadcrumbs
1 c. ketchup (or bbq sauce if you prefer)
1/2 c mozzarella, shredded (it's better with fresh, but store bought shredded will work too!)
salt
pepper
oregano
basil
parsley
red pepper flakes

Pre-heat the oven to 425. Mix together the meat, onions, pepper and spices in a bowl. Add the egg and breadcrumbs and most of the ketchup. Mix well. Add the mozzarella and mix. Place the meat mixture into a small loaf pan and spread some ketchup on the top. Place in oven and cook 25-35 mins, or until the meat has pulled away from the sides of the pan slightly, and the meat is "spongy" to the touch.

This meal is my most sought-after by DH and friends. I always make it with mashed potatoes and homemade gravy.

[septemberbride06]

MMMMMMMMMMMMMMM! I am so hungry now. I have to go home and try some of these. I bet the FH will love you guys after tonight.:hungry:

[theweddinghelper]

Blueberry Crisp:

2 pints blueberries- rinsed
1/4 cup packed light brown sugar
1 tbsp. flour
Oatmeal Topping:
1/2 cup packed light brown sugar
1cup oatmeal
1/2cup flour
1/2tsp. cinnamon
1 stick cold margarine Preheat oven to 375, lightly grease 9" sq. pan. Rinse berries & spread on paper towel to dry. Combine brown sugar, flour in med.bowl; add berries toss to coat- pour into baking dish.
Prepare toppings: Combine oatmeal, brown sugar, flour & cinnamon, cut in margarine with pastry blender until crumbly. Sprinkle over berries. Bake 375 for 30 min. until golden crisp. Serve warm or room temp.. Good with ice cream.




No Bake Chocolate Cookies:

2cups sugar
1/2cup cocoa
1/2cup milk
1/2cup(1stick) oleo
3cups quick oats (oatmeal)
1/2tsp. vanilla
1/2cup peanut butter
Place sugar, cocoa, milk & oleo in a saucepan. Bring to full boil, then boil for 1 min.. Remove from heat & stir in peanut butter, blend well. Stir in vanilla then oatmeal. Drop by tsp. on tin foil. Cool.



Cracker chicken:

INGREDIENTS:24 butter crackers, such as Ritz
1/4 cup grated Parmesan cheese
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
10 small, skinned chicken drumsticks or about 1 1/2 pounds boneless, skinless chicken breasts cut into 1-inch-wide strips
2 large eggs
2 tablespoons honey
1 tablespoon water

1. Heat the oven to 400°. Combine the crackers, Parmesan cheese, paprika, garlic powder, salt, and pepper in a food processor and process until the mixture resembles coarse meal. (If you don't have a food processor, you can crush the crackers in a sealable plastic bag using a rolling pin.) Transfer the mixture to a shallow bowl or a sheet of waxed paper.

2. Rinse the chicken with cold water and pat dry with paper towels. In a shallow bowl, beat the eggs, honey, and water until blended. Dip the drumsticks or breast pieces into the egg mixture, then dredge them in the cracker mixture. Place the chicken on a lightly oiled baking sheet.

3. Bake drumsticks for 15 minutes, then turn them over and bake for 20 minutes more or until the chicken is tender and the coating golden. Bake chicken strips for 16 to 20 minutes, turning once. Serves 8 to 10.

[70707Bride]

I've tried this one, and its pretty good (taken off of kraftfoods.com):

Parmesan Chicken & Broccoli Pasta

4 oz. (1/4 of 16-oz. pkg.) spaghetti, uncooked
1/4 cup Zesty Italian Reduced Fat Dressing
2 cloves garlic, minced
1/2 lb. boneless skinless chicken breasts, cut into strips
2 cups broccoli florets
1/2 cup chopped tomatoes
1/2 cup 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
4 tsp. 100% Grated Parmesan Cheese

COOK pasta as directed on package. MEANWHILE, heat dressing and garlic in large nonstick skillet on medium heat. Add chicken and broccoli. Cook and stir 5 to 7 min. or until chicken is cooked through. ADD tomatoes and half of the mozzarella cheese to skillet; stir to mix lightly. Cook until heated through. Spoon over pasta; sprinkle with remaining mozzarella cheese and the Parmesan cheese
Prep Time: 15 min
Total Time: 25 min
Makes: 2 servings, 2-1/2 cups each


and here's a pic of what its supposed to look like (they're always perfect in the pics right?):

http://www.kraftfoods.com/images/recipe_images/Parmesan_Chicken_Broccoli_Pasta.jpg (http://forums.onewed.com/)

[theweddinghelper]

I've tried this one, and its pretty good (taken off of kraftfoods.com):

Parmesan Chicken & Broccoli Pasta

4 oz. (1/4 of 16-oz. pkg.) spaghetti, uncooked
1/4 cup Zesty Italian Reduced Fat Dressing
2 cloves garlic, minced
1/2 lb. boneless skinless chicken breasts, cut into strips
2 cups broccoli florets
1/2 cup chopped tomatoes
1/2 cup 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
4 tsp. 100% Grated Parmesan Cheese

COOK pasta as directed on package. MEANWHILE, heat dressing and garlic in large nonstick skillet on medium heat. Add chicken and broccoli. Cook and stir 5 to 7 min. or until chicken is cooked through. ADD tomatoes and half of the mozzarella cheese to skillet; stir to mix lightly. Cook until heated through. Spoon over pasta; sprinkle with remaining mozzarella cheese and the Parmesan cheese
Prep Time: 15 min
Total Time: 25 min
Makes: 2 servings, 2-1/2 cups each


and here's a pic of what its supposed to look like (they're always perfect in the pics right?):

http://www.kraftfoods.com/images/recipe_images/Parmesan_Chicken_Broccoli_Pasta.jpg (http://forums.onewed.com/) I've made something similar to this, I will have to try this one out! It looks great!

[LizabethDavis]

My Meatloaf

1lb hamburg
2 slices bread
about 7 saltine crackers
1 egg
Salt and Pepper
Bell's Seasoning
Milk - enough to moisten
1 can tomato soup

Combine hamburg, bread, crackers, egg, salt and pepper and milk. Shape into loaf. Cook at 350o for 25-30 minutes. Pour tomato soup over loaf. Continue cooking for 5 minutes.


Easy Chicken Cacciatore

1 teaspoon olive oil
1 pound bonless, skinless chicken breast halves
1 large green bell pepper
1 container marinara/spaghetti sauce
1/2 cup water
2 cups hot cooked rice

Heat oil in large nonstick skillet over medium-high heat. Add chicken and bell pepper; cook, stirring frequently, for five minutes or until chicken is lightly browned.

Add sauce and water to skillet; bring to a boil. Reduce heat to low; cover. Cook for a five minutes or until chicken is no longer pink. Stir in cooked rice.


Baked Mini Ravioli n Sauce

1 package refrigerated raviolo
15 ounces marinara sauce
1/2 cup shredded mozzarella cheese

Preheat oven to 400o. Greaste 2-quart casserole. Combine ravioli and sauce in prepared casserole. Sprinkle with cheese.

Bake for 12 to 14 minutes or until cheese is melted.

Chicken Parmesan

1 cup packaged herb stuffing mix, cushed
2/3 cup grated parmesan cheese
1/4 tsp garlic powder
2 1/3 -3 pounds meaty chicken pieces
1/4 cup margarine or butter, melted

In a shallow dish combine the stuffing mix. Parmesan cheese, parsley, ad garlic powder; set aside. Skin the chicken. Rinse chicken, pat dry. Brush chicken with margarine; coat with stuffing mixture.

In a greased 15x10x1-inch or 13x9x2-inch baking pan, arrange chicken so the pieces do not touch. Bake uncovered, in a 375o for 45-55 minutes or until tender and no longer pink. Do not turn pieces while baking.

[70707Bride]

Zucchini Chocolate Cake

1/2 c. margarine (softened)
1/2 c. oil
1 3/4 c. sugar
2 1/2 c. flour
2 eggs
2 tsp. vanilla
1/2 c. sour milk
4 T. cocoa
1/2 tsp. baking powder
1 tsp. baking soda
2 c. finely chopped zucchini
1/4 - 1 c. chocolate chips

* To sour milk: 1 1/2 tsp. vinegar to 1/2 c. milk.

Cream margarine, oil, & sugar.
Add eggs, vanilla, & sour milk. Beat.
Stir in dry ingredients & beat well.
Stir in zucchini.
Turn atter into a greased & floured 9x13 inch pan.
Sprinkle chocolate chips on top.
Bake at 325 degrees for 40-45 minutes.

[70707Bride]

Oyster Crackers (snack crackers)

1 package Hidden Valley Ranch dressing mix
2/3 c. oil
1 tsp. garlic salt
1 T. dill weed
2 packages of oyster crackers

Combine dressing mix, oil, garlic salt, and dill weed.
Put oyster crackers in a large bowl, pour mixture over crackers and mix well until all are coated.Apple Cake (I love this!)

1 c. sugar
1/2 c. butter
1 egg, well beaten
1 tsp. cinnamon
1/4 tsp. salt
1 1/2 c. flour
1 tsp. baking soda
2 c. apples, peeled & chopped
1/2 c. walnuts


Cream together butter & sugar. Then add egg, salt, & cinnamon.
Add baking soda to flour & add creamed mixture. Put in nuts & fold in apples.
Place in a 13x8 inch pan.
Bake at 325 degrees for 45 minutes.
Top with whipped cream.

[70707Bride]

Fluffed Frankfurters (my grandma's recipe)

5 medium potatoes, peeled and quartered
1 1/2 tsp. salt
1/4 c. margarine
1/2 c. hot milk
1/8 tsp pepper
6-8 hot dogs
Cheese strips (Velveeta or sliced American cheese)


Cook potatoes until tender; drain. Add salt, margarine, milk, & pepper. Mash until smooth & fluffy.
Split hot dogs lengthwise cutting almost, but not quite, through. Place on baking sheet, flat sides up.
Pile mashed potatoes lightly on hot dogs; press a cheese strip into potatoes.
Sprinkle with a little paprika, if desired.
Bake at 425 degrees until hot dogs are heated through and cheese is melted.* They can also be placed on a microwave-safe plate and microwaved until hot.

[theweddinghelper]

Zucchini Chocolate Cake

1/2 c. margarine (softened)
1/2 c. oil
1 3/4 c. sugar
2 1/2 c. flour
2 eggs
2 tsp. vanilla
1/2 c. sour milk
4 T. cocoa
1/2 tsp. baking powder
1 tsp. baking soda
2 c. finely chopped zucchini
1/4 - 1 c. chocolate chips

* To sour milk: 1 1/2 tsp. vinegar to 1/2 c. milk.

Cream margarine, oil, & sugar.
Add eggs, vanilla, & sour milk. Beat.
Stir in dry ingredients & beat well.
Stir in zucchini.
Turn atter into a greased & floured 9x13 inch pan.
Sprinkle chocolate chips on top.
Bake at 325 degrees for 40-45 minutes. I have tried a recipe like this recipe before, It taste very good and the Zucchini isn't over powering; it adds a nice kick to it! :)

[SerendipityCrafts]

This recipe won me a Jenair oven and $500 of beef from a fancy dancy beef restaurant one year and a kitchenaid blender another year.

I posted the recipe to recipezaar.com; my favourite food website (http://www.recipezaar.com/67491) & I have five 5 star reviews so far :)

"Prize Winning Marinade for Beef" Recipe #67491
posted Jul 25, 2003

3¼ hours 15 min prep
1/2 cup Worcestershire sauce
1/2 cup lemon juice
1/2 cup soy sauce
4-5 cloves garlic, crushed
40 whole peppercorns, crushed
1 sirloin tip roast or blade roast or round roast or prime rib roast or london broil beef
1 pint sour cream

Using a food processor- Crush peppercorns until fine.
Add garlic to processor and crush.
Add soy sauce, worchestershire sauce and lemon juice and blend.
Pour mixture into giant zip lock freezer bag and add the meat to be marinated (even the cheapest cuts of beef will taste like prime rib!).
Seal bag.
Refrigerate for 48 hours (turn bag every time you open the fridge door).
Reserve the marinade for later use.
Barbeque the meat as you would normally however, I prefer to cook the meat very VERY slowly using an indirect cooking method- only ONE side of the barbeque is lit and turned down to low.
The meat is placed on the one side of the barbeque which is off, over a pan of water, which sits on the barbeque rocks.
Note: total barbeque time depends on the size of beef roast.
Relax while your dinner cooks.
Put marinade on the stove and bring to a boil.
Add just enough marinade to some sour cream, to make a sauce to drizzle over the cooked meat.
Sit back and enjoy the compliments.

[MOB Karen]

I will definitely be trying this, Elizabeth!!! That sounds so wonderful, and so do-able!! :D

[theweddinghelper]

Elizabeth,
Your recipe sounds delicious! No wonder it won you so many prizes! I will def. be trying it out! Thanks for sharing it w/ us!:D

[mariaandmanish]

I was mentioning in my journal about a recipe I had made for a party we had last weekend, and Jenn expressed interest in the recipe, so I thought I would post it here for everyone to see.

The recipe looks complicated, but I promise it's not.

BUTTER CHICKEN
Part I:
2 lbs of chicken marinated for a few hours in the mixture listed below
(all spices are to your preference)
pepper
salt
garam masala (available at the reg. groc store)
mustard oil (available in the groc. store)
plain yogurt
cayanne pepper
red pepper flakes
crushed garlic
crushed ginger

Once marinated for a few hours, broil at high for approx 10 minutes on the first side, and 5-7 minutes on the second side.


Part II:The Sauce
4 tbspn tomato puree
water (enough when mixed with tomato to make 8 oz mixture)
10 oz light cream
same spices as above
4 oz butter

Add the 4 tbspn puree to large pan. Add the water to the puree (to make 8 oz of liquid). Heat for a few moments, then add all of your spices. Add in the cream and simmer. Add the cooked chicken to the sauce.

In a separate pan, melt the butter slowly. When melted, add to the sauce and blend. CHeck the flavor at this point, and adjust seasonings to match taste.

Serve.

It's delicious. To make it rather spicy, my recipe says to add green chili to both the chicken marinade and the sauce. I don't add it myself, cause it's spicy enough for me without, but.... again, make as spicy or not spicy as you choose.

garam masala is a spice mixture that I have been able to find in my regular grocery store. If not, many ethnic grocery stores will carry it.

[jeni740]

This is not my recipe, but these are the best stuffed Mushrooms I have ever had, I put teeny shrimps in with the minced clams and use half the butter INGREDIENTS

20 fresh mushrooms, stems removed
2 (6.5 ounce) cans minced clams, drained
2 cloves garlic, peeled and minced
1/2 cup grated Parmesan cheese
1 small onion, finely chopped
3/4 cup dry bread crumbs
1/2 cup chopped green bell pepper
2 tablespoons dried parsley
2 tablespoons Italian-style seasoning
ground black pepper to taste
1 1/2 cups butter, melted
1/2 cup shredded mozzarella cheese DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Arrange mushroom caps hollow side up in the baking dish.
In a medium bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist.
Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter.
Bake in the preheated oven 30 minutes, or until lightly browned.

[BriansBride07]

If you like taco's then you should love this soup .

TACO SOUP

1c. onions (finely chopped)
1c. celery (finely chopped)
1c. green peppers(finely chopped)
1 lb. hamburg
1 lb. sausage

1 can corn drained
1 can diced tomatoes
1 can kidney beans
1 pkg. taco seasoning
1 can rotel tomatoes
1 can tomato soup

Cook first 5 ingredients, drain all remaining fat.
Transfer to a dutch oven pan,
add the remaining ingredients. Bring to a boil then turn heat down and simmer for 1-2 hours.

ENJOY

[BriansBride07]

4 Skinless boneless chicken cutlets (thin)
1 c of italian bread crumbs (crushed)
1 slices of provolone/swiss cheese
2 slices of ham
Real bacon bits if you choose

Bread only 1 side of the chicken cutlets on the side of the chicken that you didn't bread lay 1/2 slice of cheese and 1 whole slice of your ham sprinkle on a few bacon bits if you so choose. bread a additonal chicken cutlet only on 1 side put the two pieces on top of each other and can secure with a toothpick.
Bake in a 350 degree oven for 20 min or until the cheese just starts coming out. and the chicken is no longer pink.

Serves 2

[BriansBride07]

1-2 Bananas
1 box nilla wafer cookies
1 can of sweetened condensed milk
1 pint of heavy whipping cream ( or cool whip)
1 box of french vanilla pudding
1 cup of water
few sprinkles of cinn, nutmeg (or can just use allspice)
drop of vanilla

Dissolve sweetened condensed milk with the water ( stir throughly) and then mix with the pudding. Place in fridge to cool (approx. 20-30min) In a seperate bowl mix the heavy whipping cream until firm peaks form. (if using cool whip omit this last step) Fold the pudding mixture together with the whipped cream. Layer the pan starting with the wafers and bananas, then with the pudding mixture. Repeat until all layers are used.

Ready to eat immediatly. (store in fridge any unused portions)

[SaralovesMike]

Chicken Stuffed Shells

1 box Stove Top Stuffing (chicken flavored)
1 lg can of chicken broth
boneless chicken breast
1/2 c mozzarella cheese
1 can cream of chicken soup
1 jar Chicken flavored gravy
stuffing shells

Cook shells
Cook chicken in chicken broth (until it falls apart), shred into small pieces
Prepare stuffing according to directions on box, add chicken and mozz cheese and mix together
Stuff shells with the stuffing mixture, place in baking dish
Combine cream of chicken soup and chicken gravy, pour over shells.
Bake in oven 375 for 30 minutes

[SaralovesMike]

My FFIL absolutely LOVED this, said it's the best pastie he's ever had! He's probably just saying that but it earned me some good cooking points! :)
Makes about 4 servings

Pastry*
1 1/2 c flour
1/4 tsp salt
1/2 c shortening
1/4 c cold water

*can also buy refrigerated pie crust to save time

Filling
3/4 boneless beef sirloin, cubed
1 medium onion
2 medium potatoes
1 tsp dried parsley
s & p to taste
1/4 c water or as needed

In med bowl, stir together flour, salt, cut in shortening with a fork until it looks like bread crumbs. Stir in cold water w/ fork until the mixture is able to come together in a ball. Knead a couple times, divide pastry into 2 pieces.

On lightly floured surface roll out each half of pastry into 10-in circle

Place half of the potato slices in a line down the center of each circle leaving at least 1in at each uncovered. Arrange onion slices over the potatoes, season with salt, pepper and parsley. Place half of the beef cubes over each onion layer and season again. Fold the edges over the pastry over the filling and tuck in the ends.

Transfer the 2 pastries onto a greased baking sheet and cut a few slits in the top of each for ventilation

Bake for 45 minutes in preheated over (400 degrees F).
Remove from oven and reduce heat to 350 degrees, spoon 1 tsp of water into each slit on the tops of the pasties. Return to over and bake for 15 more min.

[WebLady]

I thought I'd revive this thread ;)

Here is what I made tonight ...

Chicken & Rice Casserole

You need:

2 cups cooked white rice

2 cups (8 oz) cheddar/jack cheese (shredded)

2 cups cooked and cubed chicken breast

1 can (12 fl oz) evaporated milk

1/2 cup finely shopped green onion

2 lg eggs, lightly beaten

1/4 cup finely chopped parsley

2 tablespoons melted butter

1/2 cup sour cream

Instructions:

Preheat oven to 350 degrees F

Lightly grease 2 quart casserole dish ... Combine all ingredients except sour cream, mix well.

Bake for approx 45 mins or until knife inserted in the middle comes out clean.

Add sour cream, season with crushed pepper and salt, mix well and serve.

[BriansBride07]

Porcupine Meatballs

1 lb. Hamburg
1 small onion diced finely
1/2 clove of garlic minced
1 pkg. of Beef rice a roni
3 jars of Beef gravy ( or you can make your own)

Mix raw hamburg, onions and garlic, rice and beef seasoning together until well mixed. Make meatballs and drop into a 9 x13 in baking pan. Pour gravy over meatballs cover with foil. and bake at a 350 degree oven for 45 min. Can serve with mashed potatoes and veggie. this recipe can also be done by using regular rice and instead of adding seasoning and gravy just pour spagetti sauce over meatballs and can be served with any noodles and or potatoes.

[Jenn060306]

I made this on the weekend for Mark's family. Everyone loved it!

Easy Chicken Parmesan

1 jar (700ml) of pasta sauce
6 Tbsp of Parmesan cheese
6 small boneless skinless chicken breasts (1-1/2 lb./750 g)
1 1/2 cups Mozzarella Shredded Cheese

PREHEAT oven to 375°F. Pour sauce into 13x9-inch baking dish. Carefully stir in 4 Tbsp. (1/4 cup) of the Parmesan cheese. Add chicken; turn over to evenly coat both sides with sauce. Cover with foil.

BAKE 30 min. Uncover.

TOP with mozzarella cheese and remaining 2 Tbsp. Parmesan cheese; continue baking 5 min. or until chicken is cooked through (170ºF) and cheese is melted. Serve over hot cooked pasta, if desired.

[70707Bride]

I made this on the weekend for Mark's family. Everyone loved it!

Easy Chicken Parmesan

1 jar (700ml) of pasta sauce
6 Tbsp of Parmesan cheese
6 small boneless skinless chicken breasts (1-1/2 lb./750 g)
1 1/2 cups Mozzarella Shredded Cheese

PREHEAT oven to 375°F. Pour sauce into 13x9-inch baking dish. Carefully stir in 4 Tbsp. (1/4 cup) of the Parmesan cheese. Add chicken; turn over to evenly coat both sides with sauce. Cover with foil.

BAKE 30 min. Uncover.

TOP with mozzarella cheese and remaining 2 Tbsp. Parmesan cheese; continue baking 5 min. or until chicken is cooked through (170ºF) and cheese is melted. Serve over hot cooked pasta, if desired.

You're making my mouth water! Chris made this for me one day, he didn't bake the chicken, just boiled it then put it over spaghetti and put more sauce on top. Yum!