I'll share my recipe, if you'll share yours, August 2, 2011

12 years ago

Sweet Mustard Chicken Bake

Allrecipes.com

"This is an easy to prepare, delicious boneless chicken breast bake."

Original Recipe Yield 4 servings

Ingredients

4 boneless, skinless chicken breast halves

1/2 cup honey

1/4 cup Dijon mustard

1/2 cup butter, melted

1/4 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow baking dish.

In a small bowl, stir together the honey, Dijon mustard, melted butter and pepper. Place chicken in the greased baking dish, and pour the honey mustard sauce over it.

Bake for 45 minutes in the preheated oven, basting frequently with the sauce, until chicken is firm and juices run clear.

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Comments (3)

Marilyn Sue McClintock
12 years ago
Carrot Souffle

Prep Time: 5 Minutes Ready In: 50 Minutes

Cook Time: 45 Minutes Servings: 8

Ingredients:
2 pounds carrots, chopped
1/2 cup melted butter
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs, beaten
1 teaspoon confectioners'
sugar for dusting
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with confectioners' sugar.
3. Bake in preheated oven for 30 minutes.

Sue
patti43
12 years ago
BROCCOLI CHEESE PIZZA (Plated Life)

1 1lb. pizza dough, divided in half
1/3 cup extra virgin olive oil, plus 2 teaspoons
4 to 5 cloves garlic, finely minced
1 lb. broccoli florets
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/8 cup pecorino romano cheese, finely grated
8 ounces mozzarella cheese, grated
1/8 cup fresh parsley, chop

Preheat oven according to pizza dough instructions. Using two half-sheet pans, brush each pan with 1 teaspoon of olive oil and divide pizza dough in half. Form each half into a long rectangle. Set aside.

In a small saucepan on low heat, heat the olive oil. Add garlic and cook until garlic is soft, but not browned, about 1 - 2 minutes. Remove from heat and cool slightly.

Fill a large pot halfway with water. Cover and bring the water to a boil over high heat. Add 1/4 teaspoon salt to the water, then add the broccoli. Boil until the broccoli is tender, about 5 Ã¯Â¿Â½ 7 minutes. Drain thoroughly.

In a food processor, add garlic olive oil, 2/3 of the broccoli, pecorino romano cheese, salt and pepper. Pulse until mixture is smooth. Spread broccoli mixture evenly over both pizza doughs. Sprinkle each top with mozzarella cheese, the remaining broccoli florets, and parsley. Bake according to pizza dough directions, until crust is slightly brown and cooked in the center. Serves 5-6
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Chipotle and Orange Chicken (Eating Well) 2 tablespoons orange-juice concentrate, thawed 1 tablespoon finely chopped chipotle peppers in adobo sauce, (see Note) 1 tablespoon balsamic vinegar 2 teaspoons unsulfured molasses 1 teaspoon Dijon mustard 1 pound boneless, skinless chicken breasts, trimmed Salt to taste 1 Preheat grill or broiler. 2 Whisk together orange-juice concentrate, chipotle pepper, vinegar, molasses and mustard in a small bowl. 3 Lightly oil the grill or broiler rack. Season chicken with salt and grill or broil for 2 minutes. Turn, brush with the glaze and cook for 4 minutes, brushing occasionally with glaze. Turn again, brush with the glaze, and cook until the center is no longer pink, 1 to 2 minutes longer. Note: Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.
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Louis Bromfield's Tomato Juice 1 peck tomatoes (about 17 lbs.) 1 bunch celery (tops and all) 8 garlic cloves 4 medium onions 4 bay leaves 4 medium carrots 2 green or red bell peppers 1 large bunch fresh spinach 1 large bunch fresh parsley 2 Tbsp. mustard seed 2 Tbsp. sugar 2 Tbsp. salt 1/2 tsp cayenne pepper Wash, core and chop the tomatoes very coarsely. Clean and coarsely chop the rest of the vegetables. Divide all the vegetables and remaining ingredients between two large, deep kettles (this is especially important if you double it). The recipes says it makes about 4-5 quarts but I got 13 when I doubled it. Cover and bring to a boil, lower the heat, and simmer for about 45 minutes, or until the vegetables are completely softened. Stir once or twice, if needed. Let stand until just cool enough to handle, but still very hot. Force the mixture through a sieve or food mill then return the juice to the kettles and reheat if necessary. Pour the hot juice into hot pint or quart jars, leaving 1/2 inch of head space. Seal and process in a hot-water bath for 40 minutes for pints and 45 minutes for quarts. I have not tried this but it sounds good. It is from my cookbook Heartland by Marcia Adams. Sue
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glenda_al
12 years ago
Paula Deen's oookie trifle

Milk
18 to 24 chocolate chip cookies
Sweetened whipped cream
1/2 cup chopped pecans
Fresh mint, for garnish
Directions
Add some milk to a shallow dish and quickly dip the cookies into the milk.

To a trifle dish, add a layer of sweetened whipped cream and then layer in 6 to 8 dipped cookies on top. Repeat with several layers. Top with pecans

I'll share my recipe, if you'll share yours, August 2, 2011

Comments (3)

Marilyn Sue McClintock

patti43

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glenda_al

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