I'll share my recipe, if you'll share yours, April 13, 2011

15 years ago

Chicken Souiza Cornbread Bake

Allrecipes.com

"A lightly spiced, Mexican-inspired casserole with a cornbread bottom, and a filling of chicken, mushroom and sour cream."

Original Recipe Yield 12 servings

Ingredients

1/2 cup margarine

1 onion, finely chopped

1 clove garlic, minced

1 (15.25 ounce) can whole kernel corn

1 (15 ounce) can cream-style corn

1/4 teaspoon salt

1/2 cup egg substitute

1 (8.5 ounce) package corn bread mix

2 1/3 cups chopped cooked chicken breast

2 tablespoons canned green chile peppers, chopped

1 (4 ounce) jar chopped mushrooms, drained

1 1/2 cups nonfat sour cream

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 (8 ounce) package Monterey Jack cheese, shredded

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease 9x13 inch baking dish.

Melt margarine in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside.

In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.

In a large bowl, combine chicken, green chiles, mushrooms, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese.

Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.

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Comments (5)

Jasdip
15 years ago
Chicken Breasts Grilled With Spicy Orange-Ginger (serves 6 to 8)

Citrus on chicken gives a delicate yet full-bodied flavour. This recipe can be served off the grill or at room temperature for your buffet table. You can make it year round and enjoy it in the fall and winter months served with roasted root vegetables, creamy mashed potatoes or rice. Come spring and summer, serve it with different kinds of salsa, couscous, grilled vegetables, or salads.

3 chicken breasts, cut in half and pounded to Ã¯Â¿Â½-inch thick (you can ask your butcher to do this for you)
Ã¯Â¿Â½ cup fresh orange juice
2 Tbsp seasoned rice wine vinegar
Ã¯Â¿Â½ cup orange marmalade
1 tsp red pepper flakes
1 Tbsp minced fresh ginger
1 garlic clove, minced
4 Tbsp olive oil
Kosher salt
1 Tbsp canola oil

Place the chicken in a container large enough to hold the chicken and about 1 cup of liquid.

To prepare the marinade, in a glass bowl whisk together the orange juice, vinegar, marmalade, red pepper flakes, ginger, garlic, and olive oil. Pour the marinade over the chicken. Cover the container, and refrigerate for eight hours or, even better, overnight. This will tenderize the chicken.

Remove the chicken from the marinade and pat dry. Sprinkle both sides with kosher salt.

Heat a grill pan or heavy skillet until hot, or fire up your outdoor grill. Brush the surface of the grill with 1 tablespoon of canola oil. Turn down the heat to medium-high. Place the chicken pieces on the grill, three inches apart. Do not place chicken pieces too close together or they will create steam. Grill chicken pieces for three minutes on each side. Continue to grill for one minute more on each side for a total grilling time of eight minutes. Some of the pieces may grill faster if they are thinner than the others. Keep your eye on the chicken so it doesn't overcook or burn.

Remove the chicken from the grill. Place on a cutting board and let rest for five minutes. Slice the chicken into strips or serve whole.
Marilyn Sue
15 years ago
Grandma's Best Salted Peanut Cake

Mix together 1 1/2 c. sugar and 1 c. margarine , softened.

Add 2 large eggs,
2 t. vanilla,
1 1/2 cup sour milk.

Mix together 3 cups flour,
2 t. baking powder,
1 t. baking soda
Add to sugar mixture

Mix in 1 cup of ground salted peanuts.
Batter will be thick. Put in a greased 9 x 13 inch pan. Bake at 350 degrees for one hour or until toothpick comes out clean.

When cool, frost with a favorite frosting and sprinkle with 1/2 cup ground salted peanuts.

I have not made this recipe. It comes from Volume II Stories and Recipes of the Great Depression of the 1930's.

Sue
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I'll share my recipe, if you'll share yours, April 19, 2011
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Comments (10)
I posted this last week and you asked me to let you know how we liked it. Well, the flavors are wonderful. But the cooking time was off and it took much longer. It would have been better cooked per my notes because it was soupy affter the alloted. I'm posting again with my notes. I'll make it again, but it's not something I'd cook every week. (I liked the quinoa much better this time.) :) CURRIED CHICKEN QUINOA WITH PEA 1 Tbsp olive oil About 1 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces 1 small red onion, chopped 2 garlic cloves, crushed 1 15 oz. can petite diced tomatoes 1 Tbsp curry powder 1/2 Tbsp chili powder 1 tsp nutmeg 2 cups water or chicken broth 1 cup quinoa 1 12 oz. bag frozen peas Salt and pepper to taste Add the oil, chicken pieces, chopped onion and garlic to a Dutch oven. Saute for about 10 minutes, or until chicken pieces are mostly cooked. Add the diced tomatoes, undrained, curry powder, chili powder and nutmeg. Stir until combined and let cook for about 5 minutes.* Stir in the water and bring to a bubble. Stir in the quinoa, bring to rolling boil and then reduce heat to medium low, cover and cook for 14 minutes. With about 5 minutes left to cook, stir in the frozen peas. Turn heat to low and keep warm until ready to serve. Makes 4 adult portions. * Needs more time--I think I'll add 1/2 the broth when I add the tomatoes and seasonings and cook 10-15 minutes before adding the rest of the broth and the quinoa. After adding the quinoa and then cook 14 minutes or until it isn't soupy anymore. Great flavor. I left out the nutmeg--already had enough flavors.
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I'll share my recipe, if you'll share yours, April 18, 2011
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Comments (6)
Hot Cross Buns 2 eggs 1/2 cup butter or margarine, softened 4 cups Gold Medal Better for Bread flour 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 1/2 teaspoons salt 2 tablespoons granulated sugar 1 1/2 teaspoons bread machine or quick active dry yeast 1/2 cup dark raisins 1/2 cup golden raisins 1 egg 2 tablespoons cold water Icing 1 cup powdered sugar 1 tablespoon milk or water 1/2 teaspoon vanilla, if desired Break 2 eggs into 2-cup measuring cup. Add enough water to measure 1 1/3 cups. Measure carefully, placing egg mixture and remaining bun ingredients except raisins, 1 egg and cold water in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. Select Dough/Manual cycle. Do not use delay cycle. (Total time will vary with appliance and setting.) Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Grease cookie sheet or two 9-inch round cake pans. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet or 1 inch apart in pans. Snip a cross shape in top of each ball, using scissors. Cover and let rise in warm place about 40 minutes or until double. (Dough is ready if indentation remains when touched.) Heat oven to 375 F. Beat egg and cold water slightly; brush over tops of buns. Bake 18 to 20 minutes or until golden brown. Remove from cookie sheet or pans to cooling rack. Cool slightly. In medium bowl, mix all icing ingredients until well blended. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Make a cross on top of each bun with icing. Serve warm. Makes 16 buns Make the Most of This Recipe With Tips From The Betty Crocker Kitchens Did You Know? Hot cross buns were traditionally served on Good Friday because of the cross on top. Today, they are available in bakeries and supermarkets weeks before Good Friday because so many of us love these sweet, spicy rolls. Do-Ahead You can make these rolls ahead. After you have shaped the dough into buns and snipped the cross in top of each, cover with plastic wrap. You can refrigerate them from 4 hours up to 24 hours. Before baking, remove the buns from the refrigerator and remove plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until double. Then brush the tops and bake as the recipe tells you above. How-To If your bread machine doesn't have a Raisin/Nut signal, add the raisins 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs. Substitution Traditionally hot cross buns contain raisins or currants. You may substitute the dark or golden raisins in this recipe with equal amounts of the more traditional currants or try chopped candied fruit. Success We like to use only butter to make these rich-tasting buns. Sue From Betty Crocker
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I'll share my recipe, if you'll share yours, April 11, 2011
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Comments (3)
Pepper Shrimp in Peanut Sauce (Recipe.com) 1 pound fresh or frozen shrimp in shells 8 ounces farfalle (bow-tie pasta) or linguine or 1 cup long grain rice 1/2 cup water 1/4 cup orange marmalade 2 tablespoons peanut butter 2 tablespoons soy sauce 2 teaspoons cornstarch 1/4 teaspoon crushed red pepper 1 tablespoon cooking oil 2 medium red, yellow, and/or green sweet peppers, cut into strips (about 2-1/2 cups) 6 green onions, bias-sliced into 1-inch pieces Chopped peanuts (optional) 1. Thaw shrimp, if frozen. Peel and devein shrimp; rinse and pat dry. Set aside. 2. Cook pasta or rice according to package directions; drain. 3. Meanwhile, for sauce, in a small bowl stir together water, orange marmalade, peanut butter, soy sauce, cornstarch, and crushed red pepper. Set aside. 4. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat on medium-high heat. Add pepper strips and green onions; stir-fry for 1 to 2 minutes or until crisp-tender. Remove and set aside. 5. Add half of the shrimp to wok; stir-fry 2 to 3 minutes or until shrimp turn opaque; remove and set aside. Repeat with the remaining shrimp. 6. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; keep sauce warm. 7. In a 4-quart Dutch oven or kettle combine cooked pasta or rice, vegetable mixture, and shrimp; cook over medium heat until heated through, tossing gently to mix. Serve shrimp mixture on dinner plates. Top with sauce. If desired, sprinkle with chopped peanuts. Makes 4 servings.
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I'll share my recipe, if you'll share yours, April 5, 2011
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Comments (2)
Super Short Ribs (Slow Cooker) 3 medium onions, cut into wedges 3 to 3-1/2 pounds bone-in beef short ribs 1 bay leaf 1 bottle (12 ounces) light beer or nonalcoholic beer 2 tablespoons brown sugar 2 tablespoons Dijon mustard 2 tablespoons tomato paste 2 teaspoons dried thyme 2 teaspoons beef bouillon granules 1 teaspoon salt 1/4 teaspoon pepper 3 tablespoons all-purpose flour 1/2 cup cold water Hot cooked noodles Place onions in a 5-qt. slow cooker; add ribs and bay leaf. Combine the beer, brown sugar, mustard, tomato paste, thyme, bouillon, salt and pepper. Pour over meat. Cover and cook on low for 8-10 hours or until meat is tender. Remove meat and vegetables to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer juices to a small saucepan. Bring liquid to a boil. Combine flour and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and noodles.
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User
15 years ago
I found this one on the new Southern Plate Front Porch. Looks mighty good!

Banana Split Cake

1 1/2 Cups Finely Crushed Nilla Wafers
1 1/4 Cups Sugar, Divided
1/3 Cup Butter, Melted
2 pkgs (8 oz) Cream Cheese, room temperature
1 Can (20 oz) Crushed Pineapple, Well Drained
4 Bananas
2 Cups Cold Milk
1 Large box Vanilla Pudding
2 Cups Heavy Whipping Cream
2 tsp Vanilla Extract
1/4 Cup Powdered Sugar
1 Cup Chopped Pecans

In a medium sized bowl, mix together cookie crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9x13 inch pan. Beat together remaining sugar and cream cheese until well mixed. Carefully spread over cookie crust. Top with pineapple. Slice bananas and layer over pineapple.

In another bowl mix together cold milk and vanilla pudding and set aside. In a large bowl, beat together whipping cream, vanilla and powdered sugar until soft peaks form. Remove 1 cup of whipped cream and mix into pudding. Layer pudding over bananas.

Spread remaining whipped cream over pudding and sprinkle with pecans. Chill for 5 hours serving.
(I think I would add some cherries to this one)
glenda_al
15 years ago
Made this recipe Thanksgiving. T'was good!

Walnut Blue Cheese Biscuit Bites
40 biscuits
INGREDIENTS:
CriscoÃ¯Â¿Â½ Original No-Stick Cooking Spray
2 cups Martha WhiteÃ¯Â¿Â½ Self-Rising Flour
1/4 cup CriscoÃ¯Â¿Â½ All-Vegetable Shortening
1 cup (4 oz.) crumbled blue cheese
1 cup chopped walnuts
3/4 cup plus 2 tablespoons milk
2 tablespoons butter, melted

DIRECTIONS:
1.HEAT oven to 450Ã¯Â¿Â½F. Spray a large cookie sheet lightly with no-stick cooking spray. Place flour in large bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in blue cheese and walnuts.

2.ADD milk; stir with fork until soft, moist dough forms. Drop dough by heaping teaspoonfuls onto prepared cookie sheet.

3.BAKE 9 to 12 minutes or until light golden brown. Brush hot biscuit bites with melted butter.
patti43
15 years ago
This was in the St. Pete Times a while back. I haven't made it yet, but I need to soon.

Outback Steakhouse Casear Salad Dressing

1 c. mayonnaise
1/4 c. egg substitute
1/4 c. grated Parmesan cheese
2 Tbsp. water
2 Tbsp. olive oil
1-1/2 Tbsp. lemon juice
1 Tbsp. anchovy paste
2 cloves garlic, pressed
2 tsp. sugar
1/2 tsp. coarse ground pepper
1/4 tsp. salt
1/4 tsp. dried parsley flakes, crushed fine

Combine all ingredients in a medium bowl. Use an electric mixer to beat ingredients for about 30 seconds or until mixed well. Cover bowl and chill several hours so flavors can develop.

I'll share my recipe, if you'll share yours, April 13, 2011

Comments (5)

Jasdip

Marilyn Sue

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glenda_al

patti43

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