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Reader234
Member
08-13-2000
| Wednesday, October 06, 2004 - 8:43 am
I hope no one is offended, but as I was going thru the archives, I found lots of yummy recipes that had gotten lost!! These didnt fit the crockpot area, and I want to try some...
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Reader234
Member
08-13-2000
| Wednesday, October 06, 2004 - 8:44 am
Eliz87 Saturday, September 20, 2003 - 2:08 pm CHICKEN CASSEROLE ----------------- 8 oz. bag egg noodles 1 can cream of chicken soup 4 chicken breasts 1 cup sour cream 1 cup Ritz crackers, crushed 1/2 cup butter, melted Poach chicken breasts for 11 or 12 minutes or until tender. Cook noodles. In a large bowl, mix soup and sour cream. Cube chiken and add to mixture. Add noodles to mixture and stir. Place in 2-quart casserole dish. Crush crackers and add melted butter. Sprinkle over noodle mixture and bake at 350 for 30 minutes.
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Reader234
Member
08-13-2000
| Wednesday, October 06, 2004 - 8:45 am
Eliz87 Saturday, September 20, 2003 - 2:10 pm EASY CHICKEN RICE CASSEROLE --------------------------- 4 cooked chicken breasts, cubed 2 cups milk 2 cups uncooked Minute Rice 2 cans cream of chicken soup seasoned salt to taste Preheat oven to 350. In medium bowl combine the chicken, milk, rice, soup and seasoned salt. Mix well. Pour into 9x13 pan. Cover with foil and bake for 90 minutes or until rice is done, stirring every 30 minutes. Uncover and bake for 15 minutes to allow rice to brown. NOTE: I promise this is delicious, and as simple as it is, tastes similar to a risotto I had at a good Italian restaurant.
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Reader234
Member
08-13-2000
| Wednesday, October 06, 2004 - 8:46 am
Eliz87 Saturday, September 20, 2003 - 2:12 pm BROCCOLI CHICKEN CASSEROLE -------------------------- 4 chicken breasts, cooked and cubed 1 lb. broccoli florets, cooked 1 bag of Stove Top stuffing, cooked 1 can cream of mushroom soup 1 T. mayonnaise 1 cup Cheddar cheese Mix soup and mayonnaise together in a small bowl. In a 9x13 pan, layer cubed chicken, broccoli, soup mixture, cheese and Stove Top. Bake at 350 for 25-30 minutes.
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Reader234
Member
08-13-2000
| Wednesday, October 06, 2004 - 8:47 am
Eliz87 Saturday, September 20, 2003 - 2:14 pm CHICKEN TETRAZZINI ------------------ 2 chicken breasts 8 oz. egg noodles, cooked 1 can cream of chicken soup 1 head of broccoli florets, minced 1-1/2 stalks of celery, chopped 1 3 oz. can of mushrooms, drained 1/2 onion, chopped salt & pepper to taste 1 pinch seasoned salt 1/4 c. shredded Cheddar cheese pinch of paprika pinch of parsley Preheat oven to 325. Coat a 9x13 pan with cooking spray. Boil chicken until done. Cut into bite-size pieces. Cook noodles and drain. In large bowl, mix together soup, broccoli, celery, mushrooms, onions, salt & pepper, and about 1/2 c. water. Stir in chicken pieces & noodles. Place in pan. Sprinkle with cheese, paprika and parsley. Bake at 325 for about 45 minutes or until lightly browned
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Reader234
Member
08-13-2000
| Wednesday, October 06, 2004 - 8:47 am
Meme9 Monday, September 22, 2003 - 8:23 pm can't remember the name to this recipe, so I call it 'spaghetti salad'. I have also added pepperoni to this. I love this salad. To serve 25 follow this Ingredients 2 pounds spaghetti, broken into pieces 2 (16 ounce) bottles Italian-style salad dressing 2 tablespoons and 1/4 teaspoon grated Parmesan cheese 2 tablespoons and 1/4 teaspoon sesame seeds 2 tablespoons and 1/4 teaspoon poppy seeds 1 tablespoon and 1-1/4 teaspoons seasoning salt 2 teaspoons paprika 1 teaspoon garlic powder 1 teaspoon ground black pepper 1 teaspoon cayenne pepper 2 cucumber, chopped 2 red onion, diced 4-1/4 tomatoes, chopped Directions 1 Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl. 2 In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder and peppers until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Makes 25 servings
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Reader234
Member
08-13-2000
| Wednesday, October 06, 2004 - 8:48 am
Meme9 Monday, September 22, 2003 - 8:26 pm Bacon Spinach Salad Ingredients 5 cups spinach 1 cup sliced mushrooms 1/2 cup thinly sliced red onion wedges 4 slices bacon, crisply cooked, crumbled 2 hard-cooked eggs, chopped 1 cup CATALINA Dressing Directions 1 Toss all ingredients except dressing in large bowl. Serve with dressing. 2 Special Extra: Prepare as directed, adding 2 boneless skinless chicken breasts, grilled, cut into strips. Makes 6 servings double for 12
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Reader234
Member
08-13-2000
| Wednesday, October 06, 2004 - 8:49 am
Lucy Wednesday, September 24, 2003 - 10:53 am recipe for Sweet and Sour Pork, but I don't see why you couldn't substitute chicken. The recipe is from Ming's restaurant in Northern Calif: 1lb pork butt (or chicken for Eliz) 1 egg 2 T. cornstarch 1/4 t. salt 1 t. soy sauce Cracker meal Dice pork in 3/4" squares (chicken could be smaller). Prepare egg mixture of egg, salt, soy sauce and cornstarch. Dip pork/chicken squares in egg mixture, then roll in cracker meal. Let stand until coating dries (about 30 minutes), before deep frying in hot oil for 10 minutes (pork), chicken may take less time to cook. Just make sure it's thoroughly cooked. Drain on papertowel. Sweet and Sour Sauce: 1/3 cup white vinegar 1/4 cup catsup 1/4 cup water dash of tabasco (optional) 1/2 cup pineapple juice 1 tsp. soy sauce 3/4 cup sugar Mix the above together in a sauce pan and when below boiling point, thicken with 1 T. + 1 tsp cornstarch, diluted with 2 T. water. Optional: diced green peppers, pineapple chunks, tomatoes may be added to the sauce.
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Reader234
Member
08-13-2000
| Wednesday, October 06, 2004 - 8:51 am
Wink Tuesday, September 30, 2003 - 12:08 pm I never cook because I'm a total ditz in the kitchen but this one was so tasty and easy I had to try it. Chicken Breasts Supreme 6 chicken breasts, halved, skin and bone removed Sour cream 2cups Lemon juice 1 tbsp Worcestershire sauce 1 tbsp Seasoned Salt 1-1/2 tsp Paprika 1 tsp Fine dry bread crumbs 1-3/4 cups Butter or margarine melted 12 tbsp. Pat meat dry with paper towels. Mix next 5 ingredients together in a large bowl. Add chicken being sure to coat every piece. Cover. Chill overnight. Remove chicken from sour cream mixture. Roll in crumbs, covering completely. Place on foil lined or greased pan large enuff to hold in single layer. Chill at least 2 hours before cooking. When ready to cook, drizzle 1 tbsp melted butter over each piece. Cook uncovered in 350 oven for about 1 hour until tender. Serves 8-10 We've had this hot right out of the oven and also cooled and cut into strips as an appetizer and it's delicious either way.
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Reader234
Member
08-13-2000
| Wednesday, October 06, 2004 - 8:53 am
Lostintheglades Saturday, October 04, 2003 - 3:01 pm Ok...this is a family fave and I just finished making it. I found the recipe some 20 years ago. lbs Ground Beef Tomato Sauce Garlic Green Onions (4-5) 1 package of Cream Cheese. 16 oz Sour Cream Noodles(cooked and drained) Cheddar Cheese 1 can Mushroom Soup Brown beef and garlic,drain. Add tomato sauce and let simmer for about 20 minutes. Mix Cream Cheese, Sour Cream and chopped Green Onions and blend well. Layer noodles, meat, Sour Cream mixture and Cheddar Cheese, ending with Cheddar Cheese. Top with undiluted Mushroom Soup and bake until bubbly. (Think Lasagna only better)
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Reader234
Member
08-13-2000
| Wednesday, October 06, 2004 - 8:54 am
Lumbele Saturday, October 04, 2003 - 3:56 pm While waiting for my cake to cool so I can frost it, here is a quick and easy (also wonderfully moist) recipe: Chocolate Carrot Cake 1 can (14oz) crushed pineapple 2 1/2 c flour 1 1/2 c sugar 3/4 c cocoa 2 t baking soda 1 t salt 1 t cinnamon 1 t nutmeg 1 c vegetable oil 4 eggs 1 t vanilla 3 c finely shredded carrots Drain pineapple, reserving 1/2 c juice. In large bowl on low speed combine next 11 ingredients and juice until just blended, scraping bowl occasionally. Increase speed to medium and beat for 2 mins. Stir in carrots and pineapple. Pour batter into greased 10" tube pan and bake at 350 F for 50-60 mins or until toothpick comes out clean. Cool in pan for 10 mins, remove and cool completely. Glaze with Dark Chocolate Glaze Sift together 1 c icing sugar and 3 T cocoa. Gradually stir in 2-3 T boiling water. Spoon over cake so that glaze just runs down sides.
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Reader234
Member
08-13-2000
| Wednesday, October 06, 2004 - 8:55 am
Curiouscat Saturday, October 04, 2003 - 5:28 pm Skootz, here's a simple one: Old-fashioned Stuffing 1 loaf of bread 1/4 cup butter or margarine 1 large onion, finely chopped 3-4 stalks celery, finely chopped 2 tsp sage 1 tsp savory 1 tsp salt 1/4 tsp pepper 1/2-1 cup chicken broth Rip up bread into small pieces in a large bowl. Sautee onion and celery in the butter or margarine. Add to the bread and stir in along with the seasonings. Gradually stir in broth until moistened, but not wet.
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Reader234
Member
08-13-2000
| Wednesday, October 06, 2004 - 8:55 am
Lucy Saturday, October 04, 2003 - 5:57 pm Skootz-I use seasoned croutons, like Kellogg's Croutettes Stuffing Mix. Then I saute onions,celery and butter until tender and then add that mixture plus warm chicken broth to the croutons. Usually the pre-packaged seasoned croutons have instructions telling the amounts of each. For example, 12 oz. stuffing mix, 1/2 c. celery, 1/4 c. onions, 1/2 c. butter, and 1 c. chicken broth. This can be cooked in a casserole dish or stuffed into chicken or turkey. These days I worry about cooking it in the bird (health risks), so I bake it in a casserole dish. Happy Thanksgiving!!!
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Reader234
Member
08-13-2000
| Wednesday, October 06, 2004 - 8:56 am
Eliz87 Saturday, October 04, 2003 - 7:05 pm My recipe is very similar to Curiouscat's, only I also add a bag of the herb seasoned stuffing mix (stuffing mix in crumbs, NOT croutons) from Pepperidge Farm and about 1/4 cup more butter. And, I also use a bunch of green onions instead of a regular onion. Just seems to add more flavor to it. An important key is to remember to use the chicken broth to moisten instead of plain water -- the broth gives the stuffing a great flavor. Add enough broth to make it kind of "sloppy" or else it will be too dry once it bakes. (Yes, I'm one of those annoying cooks that don't use recipes for some things...) Stuffing recipes are a lot like opinions -- everybody has one. :-) I've seen it made with saltine crackers as well as cornbread, and have also seen mushrooms, sausage, or oysters added. Give me the plain ole bread, celery & onion stuffing anyday though!
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Reader234
Member
08-13-2000
| Wednesday, October 06, 2004 - 8:57 am
Djgirl Monday, October 06, 2003 - 7:29 am Here are two of my "famous" recipes (at least they're famous with my friends & family who LOVE these) Stuffed Salsa Chicken Boneless, Skinless chicken breasts Stuff a tblsp of Philly Cream Cheese in the middle of the filet (you may need to slice open a little pocket if not fileted properly) Place on square sheet of tin foil, and secure the pocket with toothpicks Cover chicken with salsa & grated old cheddar cheese Create a packet with the tin-foil around the chicken sealing all sides. Place in 400F oven for one hour. Be CAREFUL when opening packets - very hot!!!! HashBrown Casserole In a bowl, mix the following: One bag of frozen Hash Browns One container (250g) of Sour Cream One can of Campbell's Cream of Chicken Soup Chopped red onions - to suit your taste - usually 1/2 cup to a cup 2 cups grated cheddar cheese one handful of crushed Salt & Vinegar chips (that's the secret ingredient) Mix together and place in baking pan, cover with grated cheese & tin foil Bake in 400F oven for 60 minutes, remove and let sit for 10 minutes. YUMMY!
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Reader234
Member
08-13-2000
| Wednesday, October 06, 2004 - 8:58 am
Texannie Monday, October 06, 2003 - 7:45 am This is my kids' favorite veggie recipe.. Zuchinni 'Lasagna' in a greased casserole dish layer marinara sauce sliced zuchinni sauce mozzarella cheese zuchinni sauce cheese (you can do as may layers as you want) Bake covered at 350 for about 30 minutes or so. You can add sliced mushrooms, ground beef, sausage if you want.
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Reader234
Member
08-13-2000
| Wednesday, October 06, 2004 - 8:58 am
Skootz Tuesday, October 07, 2003 - 11:03 am Chocolate Raspberry Layer Bars Base 1 cup All purpose flower 1/4cup icing sugar ½ cup Butter preheat oven to 375 - spray 9" square pan with cooking spray. Combine flour and icing sugar. Cut in butter until mixture is crumbly. Press firmly into greased pan. Bake at 375 for 15-18 minutes. Filling: 1/3 cup raspberry jam (I used strawberry) 1 cup white chocolate chips 4oz cream cheese (softened) 2 tbsp light cream or milk spread jam on warm crust. Melt white chocolate chips as directed on package. Beat cream cheese and cream in small mixer bowl. Add melted chocolate, beating until smooth. Mix well. Spread evenly over jam (I found that the mixture was quite thick, so I put it in the microwave to soften it up a bit to spread better over jam) Chill to set - approx 1 hour Topping: 1 cup semi-sweet chocolate chips 3tbsp butter Melt chocolate chips and butter together over low heat, stirrin guntil smooth. Spread over filling. Chill untiol set. Tip: Use your favorite jam, apricote, peach and strawberry are all great enjoy!
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Reader234
Member
08-13-2000
| Wednesday, October 06, 2004 - 8:59 am
, Eliz87 Wednesday, October 08, 2003 - 7:11 am you can always pound round steak to very thin, spread stuffing on top it, and roll it. Quickly brown the roll in some olive oil, and then bake it at 350 until the meat is done to your taste. Let it sit for a few minute before slicing so that the stuffing doesn't come out of the roll.
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Reader234
Member
08-13-2000
| Wednesday, October 06, 2004 - 9:00 am
Carolshelly Wednesday, October 08, 2003 - 12:48 pm I have a quick desert, called dump cake. Dump 1 can of crushed pineapple and 1 can of cherry pie filling in 9 x 11 dish, mix well, dump 1 box yellow cake mix on top, spread evenly, then 1 cube of butter. I melt it & pour evenly over top. Bake at 375 for about 1 hour, till top browns. Quick, easy and really good.
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Reader234
Member
08-13-2000
| Wednesday, October 06, 2004 - 9:01 am
Curiouscat Wednesday, October 08, 2003 - 7:14 pm Here's a simple custard-type pie that's easy to make and was a hit at Thanksgiving last year: Cranberry Pie 1 1/3 cups white sugar 1/2 cup all-purpose flour 1 tablespoon grated orange zest 1 pinch ground cinnamon 1 pinch ground nutmeg 3 eggs 1/4 cup melted butter 1 1/4 cups fresh cranberries 1 (9 inch) unbaked pie crust Preheat oven to 325 degrees F. In a large bowl, combine sugar, flour, orange zest, cinnamon and nutmeg. Beat in eggs. Stir in melted butter. Fold in cranberries, then pour into crust. Bake in the preheated oven for 35 to 40 minutes, or until filling is set.
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Reader234
Member
08-13-2000
| Wednesday, October 06, 2004 - 9:02 am
Bigd Sunday, October 12, 2003 - 4:51 pm OK, I call this Cheatin Chicken cause I got it out of a magazine in the pediatricians office in the mid 1970's. My family begs me to cook this. The cheatin part is I didn't think it up, it's really easy, and it is sooooooooooo good! 4 boneless, skinless chicken breasts 1 6oz. can frozen orange juice concentrate (melted) 1 stick real butter 1 envelope Good Seasons Zesty Italian Dressing mix Place chicken in glass baking dish. Melt butter in sauce pan and stir in the dressing mix. Pour this over the chicken. Pour the orange juice concentrate over the chicken and bake at 350 for about an hour, basting regularly. Serve with rice.
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Reader234
Member
08-13-2000
| Wednesday, October 06, 2004 - 9:03 am
Maris Thursday, November 13, 2003 - 10:58 am Meat Loaf 2tbs olive oil one half large spanish onion minced 2 tsp chopped garlic or 2 cloves minced. 2 celery stalks minced 1 lb lean ground beef 1/2 lb ground veal 1/2 lb ground pork 2 eggs 1 cup bread crumbs half cup chopped fresh parsley 2 tbs chopped fresh basil 1/2 tsp thyme leaves 1/2 tsp salt 1/2 tsp pepper 2 tbs worstershire sauce 1/4 cup catsup two dashes red hot sauce a few slices of bacon saute onion, garlic and celery in olive oil until softened. let cool slightly. In large bowl mix onion, garlic celery with all other ingredients. Dont overmix or meat loaf will be too compact. Shape the mixture into an oval loaf. Lay bacon slices on top of loaf. Bake in 350 oven for 1 1/4 hours. Let stand ten minutes before slicing. I put in a teaspoon of vietnamese hot garlic sauce but when I run out I use two dashes of hot sauce and it works just as well.
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Reader234
Member
08-13-2000
| Wednesday, October 06, 2004 - 9:04 am
Amchess Thursday, November 13, 2003 - 2:19 pm Here is a super easy recipe that I always get raves on: 2 pkgs cream cheese 2 cans crabmeat 1 or 2 cans popcorn shrimp 2 bottles cocktail sauce Drain the crabmeat and shrimp (overnight is best to make sure you get all the liquid out) Spread the cream cheese on your serving dish and cover with cocktail sauce. Sprinkle the crabmeat evenly on the cream cheese/cocktail sauce. Add another layer of cocktail sauce. Finally, sprinkle the shrimp evenly on top. Serve with your favorite crackers, triskits, wheat thins, etc. I spread the cream cheese out to about 1/2 inch because it's easier to dip with the crackers, but you can do it however you want. The first time I saw this at a party it didn't have the shrimp, but I like them added, both for the flavor and the presentation.
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Reader234
Member
08-13-2000
| Wednesday, October 06, 2004 - 9:06 am
Curiouscat Friday, November 14, 2003 - 5:47 am I find lots of nice rice recipes at www.ricecafe.com ... here's one from that website: Rice Pudding 3 cups cooked rice 3 cups milk ½ cup sugar ¼ cup butter 2 cinnamon sticks 1 teaspoon vanilla extract ground cinnamon (optional) Combine rice, milk, sugar, butter and cinnamon sticks in 2-quart saucepan. Cook over medium heat until thick and creamy (20 to 25 minutes), stirring frequently. Remove from heat; remove cinnamon sticks and stir in vanilla. Serve warm or chilled. Sprinkle with cinnamon, if desired. Makes 6 servings.
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Reader234
Member
08-13-2000
| Wednesday, October 06, 2004 - 9:07 am
Wendo Sunday, November 16, 2003 - 9:56 pm This is my ALL TIME favorite chocolate cake recipe! (This is a thread for non diet recipes...right!? LOL!) Aunt Sa Bella’s Black Chocolate Cake 1-1/4 cup sifted all-purpose flour 1/2 teaspoon salt 1/3 cup butter 1 cup sugar 2 egg yolks 2 squares unsweetened chocolate melted and cooled 1 cup sour milk (buttermilk) 1 teaspoon vanilla 1 teaspoon baking soda Sift together flour and salt. Cream butter until soft and fluffy. Gradually add sugar, beating till light. Beat in egg yolks. Blend in melted chocolate. Add flour mixture alternatively with sour milk, to which the soda is added. Beat well after each addition. Pour into greased and floured 8 inch square cake pan. Bake in 350 degree F moderate oven – about 35 minuntes. If using pyrex, reduce oven temperature to 325 degree F. (For heavy cake, toward the end of cooking, open oven, then slam oven door shut.) Caramel Icing 9 tablespoons brown sugar 6 tablespoons cream (half and half or light cream per choice) 3 tablespoons butter Boil above together 3 minutes. Cool. Beat in powdered sugar until desired consistency; approximately 1 2/3 to 2 cups. Add 1 teaspoon vanilla. Spread on cake and serve plain or with one scoop vanilla ice cream.
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