I'll share my recipe, if you'll share yours, April 6, 2011

15 years ago

Thai Noodle Bowl with Shrimp

Rachael Ray

Ingredients:

4 oz. rice noodles

1 can (13.5 oz.) coconut milk

1 tbsp. soy sauce

1 tbsp. Thai red curry paste

1 lb. peeled, deveined medium shrimp

2 cups snow peas

Salt and pepper

Cilantro and lime wedges for garnish

Directions:

1. Cook noodles; drain. In same pot, bring 1 cup water, coconut milk, soy sauce and curry paste to a simmer. Add shrimp and cook 1 minute. Add snow peas and cook to crisp-tender, about 3 minutes. Season with salt and pepper. Divide noodles among bowls and ladle soup on top. Garnish with cilantro and lime wedges.

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Comments (8)

Jasdip
15 years ago
Tuscan Chicken and Penne

2 tbsp olive oil
1 lb skinless, boneless chicken breasts, cut into strips
1 shallot, finely chopped
3 tbsp balsamic vinegar
1 can low-fat cream of chicken soup
3/4 cup water
1/4 cup thinly sliced sun-dried tomatoes
1 tbsp fresh rosemary
4 cups hot cooked penne pasta
3 tbsp parmesan cheese

In a large nonstick skillet heat half the oil. Brown chicken strips well, over medium-high heat. Remove and keep warm.

Heat remaining oil. Add shallot and cook 2 minutes. Stir in balsamic vinegar, soup, water, sun-dried tomatoes and rosemary.

Return chicken to skillet. Heat to a boil; reduce and simmer 5 minutes or until chicken is cooked through, stirring occasionally.

In a serving bowl combine the chicken with the pasta, sprinkle with parmesan cheese.
patti43
15 years ago
South of the Border Chicken

4 c. cooked white rice
2 c. sour cream
1/2 c. mayonnaise
1-4 oz. can chopped green chilies, drained
16 oz. shredded Monterey Jack cheese
1-1/2 Tbsp. fresh cilantro, chopped (omit if you don't like)
1/4 tsp. garlic salt
8 chicken brest halves, cooked and cut into bite-sized pieces
8 oz. shredded Cheddar

Combine all ingredients except Cheddar. Spread in a greased 4 qt. casserole. Sprinkle with Cheddar. Bake covered in a preheated 350 degree oven 30 minutes; remove cover and bake another 30 minutes or until bubbly and hot. Serves 8.
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I'll share my recipe, if you'll share yours, April 15, 2011
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Jasdip
15 years ago
Cilantro!! YUCK! Double-yuck! LOLOLOL.
Couldn't resist, Patti.
roco0101
15 years ago
I'll share just because I'm making this for dinner tonight and always forget how good and easy it is:

Some chicken - skinned or not
Some Hellman's, Miracle Whip, Store Brand salad/sandwich dressing/spread
Some bread crumbs, spicy or not, or finely crunched up crackers - saltines, Ritz, Melba breads
Some spices that you like
2 leaves of cilantro - optional
1/8 tsp. beer

Clean chicken, cut off fat pockets (if you're using quarters, please cut off that "tail" thingie) and pat dry

Rub down cleaned chicken with the salad/sandwich dressing and roll in the crumbs. You can either add your spices into the bread crumbs or add after you've rolled the chickie

Place chicken on baking sheet and bake, uncovered, at 325/350 for 45 minutes to an hour - you know the routine....."when juices run clear"....

The cilantro and beer? Cilantro was for jasdip and the beer?.....doesn't matter if you toss it in the middle of the cookie sheet, then cook......you have a whole beer that you need to do SOMETHING with. Mmmmmmmmm.
ravencajun Zone 8b TX
15 years ago
Chocolate-Bourbon Pecan Pie

Ingredients

* 1/2 (15-ounce) package refrigerated piecrusts
* 1 1/2 cups chopped pecans
* 1 cup (6 ounces) semisweet chocolate morsels
* 1 cup dark corn syrup
* 1/2 cup granulated sugar
* 1/2 cup firmly packed brown sugar
* 1/4 cup bourbon or water
* 4 large eggs
* 1/4 cup butter or margarine, melted
* 2 teaspoons cornmeal
* 2 teaspoons vanilla extract
* 1/2 teaspoon salt
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# Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.
# Bake at 325 for 55 minutes or until set; cool on wire rack.
patti43
15 years ago
Jas, I put that "omit" note in there just for you!!!

Signed,
Patti, who used to dislike cilantro and now loves it :-)
bengardening
15 years ago
since we had the thing about REALEMON on here I will put theis recipe on here

LEMON PIE

1 3/4 cup water
1 cup sugar
1/4 cup cornstarch
1/8 tsp salt
Mix together and microwave for 6 to 8 minutes stirring after every 2 minutes. Add:'
4 egg yolks
1/3 cup of lemon juice, we use REALEMON juice.
Pour into baked pie crust and top with meringue. Bake in 425 oven for 13 minutes or until brown.
I am a cook in a resstaurant and we get a lot of requests for this.
pattico_gw
15 years ago
I'm going to give the "south of the border chicken" and the "lemon pie" a try. thanks patti and bengardening

the other patti

I'll share my recipe, if you'll share yours, April 6, 2011

Comments (8)

Jasdip

patti43

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Jasdip

roco0101

ravencajun Zone 8b TX

patti43

bengardening

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