I'll share my recipe, if you'll share yours, June 30, 2011

12 years ago

"Chicken breasts coated with mustard and French fried onions, then baked. So simple, so 'magnifique'! You can vary the type of mustard to get different flavors. This goes great with rice or potatoes."

Original Recipe Yield 4 servings

Ingredients

4 skinless, boneless chicken breasts

1 cup prepared mustard

1 (6 ounce) can French-fried onions

Directions

Preheat oven to 375 degrees F (190 degrees C).

Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.

Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.

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Comments (3)

Jasdip
12 years ago
A slow-cooker recipe. Slow cookers are so handy during the summer, yet often people just use them in the winter.

With this recipe, I personally would leave the potatoes out and cook them separately. I find potatoes sometimes get mealy in the slow cooker.

Beef Diablo (Slow Cooking Recipes)

2 to 3 potatoes, peeled and sliced
1 onion, sliced
1 3- to 4-lb. beef pot roast, boneless
2 tbsp. flour
2 tbsp. prepared mustard
1 tbsp. chili sauce
1 tbsp. Worcestershire sauce
1 tsp. vinegar
1 tsp. sugar

Place onions and potatoes in bottom of crockpot. Place roast on top of onions and potatoes.
Make a smooth paste out of flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar. Spread paste over roast. Cook on low for 8 to 10 hours or on high for 3 to 4 hours.
patti43
12 years ago
I've posted this before, but it's peach season again and this is so good with ice cream on top!

HARRY'S PEACH COBBLER

3/4 c. sugar
2 c. sliced peaches (or cherries)
1/2 c. butter
3/4 c. sugar (for batter)
3/4 c. flour
2 tsp. baking powder
3/4 c. milk
Pinch of salt

Pour 3/4 c. sugar over peaches and let stand. Preheat oven to 350. In a 9x13" pan, add 1 stick of butter (1/2 c.) and let melt in oven. Make a batter of 3/4 c. sugar, flour, baking powder, milk and salt. Pour batter over melted butter in casserole. Then pour peach mixture over top. Bake one hour. (Check--oven temperatures vary.)
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I'll share my recipe, if you'll share yours, June 18, 2011
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That sounds really good, luckygardnr. I'm making these this weekend since I got the needed ingredients at the grocery the other day. S'MORE BARS (Let's Dish Blog) 1/2 cup butter, softened 3/4 cup sugar 1 large egg 1 teaspoon vanilla 1 1/3 cups flour 3/4 cup graham cracker crumbs (about 6 sheets of graham crackers) 1 teaspoon baking powder 1/4 teaspoon salt 4 (1.5-ounce) Hershey's Milk Chocolate Bars 1 (7 oz.) jar marshmallow creme Preheat oven to 350 degrees. Grease an 8-inch baking pan. In a large bowl, beat butter and sugar with an electric mixer until creamy. Add eggs and vanilla; beat until combined. In a small bowl, combine flour, graham cracker crumbs, baking powder, and salt. Add to butter mixture, and beat until combined. Press half of the dough evenly in the pan. Spread marshmallow cream over the dough. Lay the chocolate bars on top of the marshmallow creme, breaking apart as needed to create an even layer of chocolate. Spread remaining dough over the chocolate bars. Bake for 25-30 minutes. Cool completely before cutting into squares.
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I'll share my recipe, if you'll share yours, June 29, 2011
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Hey Jasdip--got a name for that recipe? LOL! Also, what do we do with those 4 1-quart bags? Friday is Canada Day and this weekend we will be celebrating Independence Day here in the states. So there will be a lot of grills fired up, I imagine. Here's one of my favorite grill recipes. It's great for vegetarians but even if you aren't, you won't miss the meat. Grilled Stuffed Portobello Mushrooms 2/3 c. chopped plum tomatoes 1/4 c. (1 oz.) shredded mozzarella cheese 1 tsp. olive oil, divided (I use a little more) 1/2 tsp. finely chopped fresh or 1/8 tsp. dried rosemary 1/8 tsp. coarsely ground black pepper 1 clove garlic, crushed 4 (5 inch) portobello mushroom caps 1 Tbsp. lemon juice 2 tsp. low-sodium soy sauce Cooking spray 2 tsp. minced fresh parsley Combine the tomato, cheese, 1/2 tsp. oil, rosemary, pepper and garlic in a small bowl. Remove the brown gills and stem from the underside of mushroom caps using a spoon. Discard gills and stems. Combine 1/2 tsp. oil (I use 1 tsp.), lemon juice and soy sauce in a small bowl; brush over both sides of the mushroom caps. Place the mushrooms, stem side down, on a grill rack coated with cooking spray and grill for 5 minutes on each side or until soft. Fill each mushroom cap with 1/4 c. the tomato mixture. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley. Serves 4. Time will vary depending on the size of the mushrooms.
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I'll share my recipe, if you'll share yours, June 3, 2011
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This is one of my favorite pork chop recipes. Easy Italian Spiced Pork 1 package (.6 oz) Italian dressing mix 1/4 cup balsamic vinegar 1/2 teaspoon Italian seasoning 1/4 teaspoon crushed red pepper 1 tablespoon extra-virgin olive oil or canola oil 4 boneless pork loin chops, 3/4 inch thick Paprika (I forgot this and didn't miss it) 1. In a small bowl, beat dressing mix, vinegar, Italian seasoning and red pepper with wire whisk until mix is dissolved. Beat in oil until well blended. 2. In a shallow glass baking dish, arrange pork chops in a single layer. Spread oil mixture over both sides of pork. Let stand at room temperature 15 minutes to marinate. (I marinated these all day long.) 3. Meanwhile, heat gas or charcoal grill. (I've made these on my Griddler too.) 4. When grill is heated, remove pork from marinade; discard marinade. Place pork on gas grill over medium-high heat or on charcoal grill over medium-high coals. Sprinkle pork with paprika. Cook uncovered 4 minutes. Turn pork; sprinkle with paprika. Cook uncovered 3 to 6 minutes longer or until slightly pink in center and thermometer inserted into center of pork reads 160 degrees. Here is a link that might be useful: Easy Italian Spiced Pork
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I'll share my recipe, if you'll share yours, June 7, 2011
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This is a Diner's, Drive-Ins and Dives recipe and it's one of the best coleslaw recipes I've tried. I've made it many, many times. Aunt Nancy's Coleslaw 1 (8-ounce) can chunk unsweetened pineapple, in juices, strained 1 carrot, peeled and roughly chopped 1 cup mayonnaise 1/3 cup sugar 2 teaspoons white wine vinegar 1 teaspoon celery seeds 1 1/2 pounds green cabbage, shredded Kosher salt Freshly ground black pepper 1. Put the pineapple and carrots into a food processor and pulse until finely chopped. 2. Stir together the mayonnaise, sugar, vinegar, and celery seeds in a large bowl. 3. Add the cabbage and the pineapple-carrot mixture, and toss until evenly coated. Season to taste with salt and pepper. 4. This slaw is best if made several hours or the day before so the flavors can come together. Keep covered in the refrigerator until ready to serve. Here is a link that might be useful: Aunt Nancy's Coleslaw
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glenda_al
12 years ago
Peach time here. Trucks filled with baskets of peaches for sale everywhere.

Southern Peach Pound Cake
1 cup butter (can use margarine)
2 cups sugar
4 eggs
1 tsp vanilla
3 cups fresh peaches (chopped fine)
3 cups plain all purpose flour
1 tsp baking powder 1/2 tsp salt

Directions:
Let the butter soften a bit. Then cream the butter and sugar.

Add the eggs one at a time and beat well. This gives pound cake more air and lift, so it will be a higher cake if you do the eggs right.

Add the vanilla and mix.

In another bowl, mix the peaches with about 1/4 cup of the flour. This coats the peaches and keeps them from floating up to the top of the cake during cooking. Stir the peaches in the sugar mixture.

In a small bowl, mix up the remaining flour with the baking powder and salt. Stir around to get the baking powder and salt mixed in. Then, add this to the batter.

Bake at 350 degrees F for 1 hour and 10 minutes in a pound cake pan which is the tube type with the hold in the middle. Grease the pan and flour lightly, so the cake will come out easier.

This is a really tasty cake. It smells really nice with the peaches.

I'll share my recipe, if you'll share yours, June 30, 2011

Comments (3)

Jasdip

patti43

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glenda_al

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