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 Posted: Sun Aug 01, 2004 1:07 am
Fried Raviolis
Skill Level 1.5
Ease Level 1.5
Prep Time 5 minutes
1 (16 package) of frozen cheese raviolis, thawed
2 eggs, beaten
1/2 cup of milk
1 tsp of salt, & pepper
2 cups of bread crumbs
Vegetable oil for frying
Preparation: Heat oil in frying pan. In bowl, beat eggs with milk, salt & pepper. In separate bowl, put bread crumbs. Dip ravioli into egg mixture, then coat with bread crumbs. Fry until brown, Cook no more than 6 at a time. Drain on paper towls. Serve with marinara sauce for dipping
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Posted: Sun Aug 01, 2004 1:55 am
Bite-Size Taco Turnovers
These are really easy and delicious appetizers. Homemade or frozen pizza dough also works.
Skill Level 1.5
Ease Level 2
Prep Time 30 minutes Baking time 10 minutes
1/2 pound ground beef
1/4 cup taco sauce
2 teaspoons chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 10-ounce package refrigerated pizza dough
1/4 cup shredded American cheese or cheddar cheese
1 egg
1 teaspoon water
For filling, cook ground beef in a small skillet until brown. Drain off fat. Stir in taco sauce, chili powder, onion powder, and garlic powder. Set aside. Unroll pizza dough. Roll dough into a 14x10-1/2" rectangle. Cut into twelve 3-1/2" squares. Divide filling among dough squares. Sprinkle with cheese. Brush edges with water. Lift one corner of each square and stretch dough to the opposite corner, making a triangle. Press edges well with a fork to seal. Arrange on a greased baking sheet. p***k with fork. Combine egg and the 1 teaspoon water; brush onto turnovers. Bake in a 425 degree F. oven for 8 to 10 minutes or until golden. Let stand 5 minutes before serving.
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Posted: Sun Aug 01, 2004 2:51 am
Greek Spinach Triangles
Skill Level 1.5
Ease Level 1.5
Prep Time 20 minutes Baking time 20 minutes
1 c butter; or margarine*
1 pk Phyllo pastry
2 Eggs; beaten
1 Onion; finely chopped
8 oz Cream cheese; cut in chunks
1/4 tsp Pepper
1/2 lb Feta cheese
20 oz Frozen chopped spinach
* To cut calories, you may use butter-flavored cooking spray in place of the butter. Cook spinach according to directions and drain well. Mix all ingredients except butter and pastry. Refrigerate mixture at least 1 hour. Open package of dough and cut a strip 2" wide, cutting through all layers. Cover remaining dough with a damp cloth to keep from cracking. Separate dough so that you have 2 sheets for each triangle. Brush the dough with melted butter and put 1 rounded teaspoon spinach mixture at the top of the strip. Fold pastry over like folding a flag. Place on well-buttered baking sheet and brush top with butter. Bake at 375 deg. for 20 min. Serve warm. To freeze the triangles before cooking, butter both sides of triangle and wrap well. Bake when needed.
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Posted: Mon Aug 02, 2004 10:28 am
Baked Lasagne
Skill Level: 2
Ease: 2
Ingredients
2 lbs. grd. Beef
1 T. basil (optional)
1 clove minced garlic
1 ½ t. salt
1 T. Parsley flakes
2 lbs. cans tomatoes
2 6 oz. cans tomato paste (or 2 cans tomato sauce)
10 oz. Lasagne noodles (6)
2 T. Parsley flakes
3 cups cream style cottage cheese (smooth)
½ c. grated parmesan cheese
2 eggs (beaten)
1 lb. Mozzarella cheese, sliced thin
1 ½ t. salt
½ t. pepper
Directions:
Brown meat slowly; spoon off excess fat. Add next 6 ingredients; simmer uncovered for 30 minutes (but, I always put on the lid because of splattering), stirring occasionally. Cook noodles in boiling salted water till tender. Drain—rinse in cold water. Combine next 6 ingredients. Place ½ the noodles in 13 x 9 x 2” pan; spread half cottage cheese mixture over; add half mozzarella cheese and half meat sauce. Repeat layers. Bake at 275◦ for 30 min. Garnish with triangles of mozzarella cheese. (I usually just sprinkle the top with shredded mozzarella cheese before putting into oven.) Let stand 10-15 min. Cut into squares—filling will set slightly.
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Posted: Mon Aug 02, 2004 10:38 am
Chicken Popovers
Skill Level: 1
Ease: 1
Ingredients:
8 oz Cream Cheese
10 oz Canned Chicken (drained)
1 T Sesame Seeds (optional)
1 T Poppy Seeds (optional)
¼ tsp Dried Parsley
1 T Onion (minced)
2 pkg Crescent Rolls (8 count)
Directions:
Preheat oven to 350 °F.
Thoroughly mix all ingredients besides crescent rolls together. Unroll the crescent rolls and divide into squares (two triangles) by pressing the seams together. Heap mixture into center of squares and fold corners of pastry over the top to make a pocket.
Bake at 350 °F for 15 minutes or until golden brown.
Yield: 8
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Posted: Mon Aug 02, 2004 8:31 pm
Jambalaya
Skill Level: 1
Ease: 2
Ingredients:
2 cups Uncle Ben’s Converted Rice (must be Uncle Ben’s!)
1 cup beef broth
1 8 oz. can tomato sauce
1 can French Onion soup
½ cup water
bay leaves (1-2)
3 chicken breasts, chunked
1 lb. smoked sausage, sliced
cayenne to taste (¼ to ½ teaspoon, more if you like it really hot)
1 stick margarine or butter
Directions:
Mix all ingredients except margarine and put in a casserole dish or 9x13 baking pan.. Cut margarine into pats and sprinkle evenly over top. Cover well. Bake at 350 degrees for 1½ hours.
Comments
This is from jennibert, but has become one of our favorites.
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Posted: Tue Aug 03, 2004 6:39 am
Cola Chicken
(blame my Boy Scouts blaugh )
Skill level: Extra easy
3 - 4 pounds chicken thighs (or wings, boneless breast, whatever)
2 cups Coca Cola classic (Cherry Coke works, DIET DOESN'T)
2 cups ketchup
1 large onion, sliced into rings
Put chicken into Dutch oven (or crockpot), add coke, ketchup and onion.
Cover and cook on medium-high heat for 30 minutes (less for boneless meat - 8 hours on low for crockpot). Check meat for doneness (if juices run clear). If not done, cook longer, otherwise dig in.
Serves 6 to 8
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Posted: Tue Aug 10, 2004 2:16 pm
Golden Citrus Broiled Chicken
Skill lvl: 2
Ease: 1
Ingredients:
2/3 cup soy sauce
1/4 cup orange juice
2 T lime juice
2 large cloves garlic, pressed
4 boneless chicken breast halves
Directions:
Combine soy sauce, orange and lime juices and garlic. Pour mixture over chicken in a large plastic food storage bag. Press air out of bag, close top securely. Turn bag over several times to coat chicken. Marinate 20 minutes, turning bag over once. Remove chicken from marinade; discard marinade. Broil chicken, skin side down, 5 inches from heat source 8 minutes. Turn over; cook 6 minutes longer or until chicken is no longer pink in center.
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Posted: Sun Aug 22, 2004 5:16 pm
This is one of my favs! Although I was thinking about using chicken cutlets next time if I can find them.
Italian ham and cheese stuffed chicken
Skill level:2
Ease: 1
I was thinking chicken cutlets might be better...will have to see next time
4 skinless, boneless chicken breast halves
2 tablespoons minced fresh parsely
1 teaspoon dijon mustard
2 sliced Muesnter cheese (I use more!) halved
2 thin slices prosciutto or deli ham halved
1/4 teaspoon salt
2 tablespoons AP flour
1 tablespoon olive oil
1/4 cup dry white whime, marsala, or chicken broth
1)Slice chicken breasts horizontally without cutting all the way through; open so breasts are flat. Place between 2 pieces of plastic wrap; pound gently with the flat side of a meat mallet.
2)In a small bowl, stir together parsley and mustardl spread over half of each chicken breast. Top each with half slices of cheese and prosciutto. Fold to enclose sutffing, pressing edges to seal. Sprinkle with salt. Place flour on plate; dip chicken in flour, tapping the excess.
3)Heat oil in a large nonstick skillet over medium heat until hot. Add chicken; cook 6-10 minutes or until golden brown, no longer pink in center and juices run clear, Place on serving platter.
4)Increase heat to medium high. Add wine to skillet; cook 30-60 seconds or until slightly reduced, stirring up any browned bits from bottom of skillet. Pour over chicken.
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Posted: Sun Aug 22, 2004 5:20 pm
Another yummy one I love, although I can't make it often, the bell peppers make my husband sick. I think most of the changes I made I wrote along the recipes.
Pepper-Spinach Stuffed Chicken Breasts
Skill level: 2
Ease: 1.5
6 boneless, skinless, chicken breasts
1/4 cup honey mustard
2 Tbs. mayonnaise
1 Tbs. olive oil
1 Tbs. red wine vinegar
1 tsp. dried parsley
1 tsp. dried oregano
1 tsp. dried basil
2 cups (8 oz.) shredded mozzarella cheese
1 1/2 cups chopped fresh spinach
1 red bell pepper finely chopped, although I used yellow and it was AWESOME
3 garlic cloves, minced
1/4 tsp. salt
1/4 tsp. coarse black pepper
1 tsp. dried rosemary
1/4 cup grated parmesan cheese
Cut a pocket into each breast half. Place into a 9" x 13" baking dish. In a small bowl, combine the next 7 ingredients; mix well. Pour mixture over chicken. Cover & refrigerate for 30 minutes to 3 hours to marinate.
Heat oven to F. 375. Line a 15" x 10" x 1" jelly roll pan with foil; spray foil with nonstick cooking spray. In a medium bowl combine cheese, spinach, red bell pepper, and garlic; mix well. Stuff 1/6 of the mixture into each chicken breast pocket. Sprinkle with salt, pepper and rosemary. Bake for 20 minutes.
Sprinkle chicken with parmesan cheese. Bake an additional 10 minutes or until juices run clear. Serve over rice. Makes 6 servings.
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Posted: Sun Aug 22, 2004 8:02 pm
I believe turnovers is what this recipe really makes.. Popovers are a kind of bread.. :X
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Posted: Sun Jan 23, 2005 2:36 pm
Seafood Chowder
Main Dish - Soup
Easy
4 slices bacon, diced
1/4 cup chopped onion
1/4 cup chopped celery
2 cans Cream of Potato soup
2 1/2 soup cans milk
1 pound cooked shrimp, cut into bite-size pieces
1 (8-ounce) package imitation crab or lobster
Salt and pepper to taste (optional)
In a large saucepan, fry the bacon over medium heat. Add onion and celery & saute until soft. Drain, if you want to. Stir in soup and milk and heat ALMOST to boiling (DO NOT BOIL). Add shrimp and imitation crab and cook until heated through. Taste and season with salt and pepper, if desired
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Posted: Tue Jan 25, 2005 11:55 am
icebrat (Cherry Coke works, DIET DOESN'T) Really? I have a similar recipe that I always make with diet, because my husband is diabetic. It works fine. Wonder what the difference between them is. I'll have to go look mine up.
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Posted: Tue Jan 25, 2005 11:59 am
Easy Cornish Game Hens
Main Dish
Serves 4
1 box Uncle Ben's Long Grain and Wild Rice
2 Cornish game hens, cut in half lengthwise (for a total of four halves)
Spices to taste
Prepare the Uncle Ben's rice according to package directions. Make four mounds of rice in a large roasting pan.
Top each rice mound with a game hen half. Season to taste with spices -- I usually use garlic, oregano, basil, paprika, pepper, coriander, and a bit of turmeric for color.
Roast the hens according to package directions (about 45min-1 hour at 350, if I recall correctly).
Serve each hen half with the rice. Delicious and easy.
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Posted: Wed Jan 26, 2005 3:42 am
Jishin icebrat (Cherry Coke works, DIET DOESN'T) Really? I have a similar recipe that I always make with diet, because my husband is diabetic. It works fine. Wonder what the difference between them is. I'll have to go look mine up. My husband is diabetic too. He says that the Diet Coke gives it a 'tinny' taste. (Of course, he's willing to turn his nose up at anything that says 'diet' or 'lite')
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Reply
