I'll share my recipes, if you'll share yours - August 7, 2010

13 years ago

Chicken with Parmesan Noodles

Makes: 4 servings

Start to Finish: 20 minutes

Ingredients

â¢ 1 9-oz. pkg. refrigerated angel hair pasta

â¢ 4 large carrots, thinly sliced

â¢ 2 Tbsp. butter

â¢ 1-1/2 lb. skinless, boneless chicken breast halves

â¢ 1/4 cup purchased basil pesto

â¢ 1/4 cup finely shredded Parmesan cheese

â¢ Olive oil (optional)

â¢ Fresh basil (optional)

Directions

1. Cook pasta according to package directions.

2. Meanwhile, in 12-inch skillet cook carrots in 1 tablespoon melted butter over medium heat for 3 minutes. Add chicken; cook and stir 4 to 5 minutes or until no pink remains in chicken. Add pesto; toss to coat.

3. Drain pasta. Return to pan; toss with remaining butter. Serve with chicken mixture. Sprinkle pasta with Parmesan cheese and ground black pepper. Drizzle with olive oil and top with basil. Makes 4 servings.

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Comments (5)

Jasdip
13 years ago
Garlic Green Beans
A little crunch with all the other sides is a welcome texture. Reheat when needed.

l lb green beans
2 tbsp olive oil
1 tsp chopped garlic
salt and pepper
2 tbsp lemon juice

Bring a large pot of salted water to a boil. Add beans and cook 3-4 minutes or until beans are crisp-tender.

Drain and rinse with cold water until cold.

Heat oil in skillet on medium heat. Add garlic and saute for 30 seconds. Add beans and saute until beans are flavoured with a little garlic. Season with salt and pepper and lemon juice to taste.
nicole__
13 years ago
Calzones a la me

Dough

3 c all purpose flour
1.25 c water
dash salt
dash sugar
1.5 tsp yeast

Filling(Note:Can be doubled for a dipping sauce)

3 oz pepperoni
1/2 lb cooked bulk sausage
8oz tom sauce
1/4 c diced onion
1/4 c diced red bell pepper
1/2 tsp basil
1 tsp minced garlic
dash of sugar
dash of seasoning salt

1/2 lb shredded motzarella cheese.

Mix dough ingredients, put aside,let rise for 45 minutes.
Mix filling together on stove simmer for 15 mintes on low.
Grease a cookie sheet and spread the dough out filling the whole sheet. Then cut it into 4 sections with a bread knife. Put 1/4 of the filling in the middle of each piece of dough. Divide the cheese up and put 1/4 on top of the filling. Pull the sides of the dough over the top of the filling and pinch the edges together. Bake in a preheated oven at 450 degrees for 20 minutes.

Note: You can eat these like little sandwiches, dry OR double the filling recipe and pour sauce over the calzones.
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I'll share my recipes, if you'll share yours - August 29, 2010
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Comments (3)
I've never made these, but they sure sound good. SÂMORE BARS (Lovin in the Oven) 1/2 cup butter, room temperature 1/4 cup brown sugar 1/2 cup sugar 1 large egg 1 tsp vanilla extract 1 1/3 cups all purpose flour 3/4 cup graham cracker crumbs1 tsp baking powder 1/4 tsp salt 2 king-sized Hershey's milk chocolate bars (if you want a more subtle chocolate flavor use regular sized chocolate bars; enough to fit) 1 1/2 cups marshmallow creme/fluff (7 1/2 oz jar) Preheat oven to 350Â°F. Grease an 8-inch square baking pan. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. 3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized HersheyÂs bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff. This part can be tricky. I made little disks with the dough and formed them into a sheet on some parchment paper then transferred it over. Spread it around gently. 4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars. Makes 16 cookie bars.
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I'll share my recipes, if you'll share yours - August 3, 2010
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Chili-Rubbed Steak with Corn Ragout (Fine Cooking) 1 tsp. chili powder 1 tsp. ground coriander 1 tsp. kosher salt; more to taste Two 8-oz. boneless beef rib-eye steaks, or New York striploin, (about 3/4 inch thick) 2 tsp. canola or other vegetable oil 1 small poblano or other mildly hot fresh chile (Anaheim or Italian frying pepper), seeded and cut into 1/4-inch dice (about 1/2 cup) Freshly ground black pepper 1 generous cup fresh corn kernels (from 2 medium ears) 1/2 cup heavy cream 1 Tbs. minced oil-packed sun-dried tomatoes (from 2 medium tomato halves) 1 Tbs. fresh lime juice In a small bowl, mix the chili powder, coriander, and salt. Rub the mixture on the steaks. Heat the oil in a 10- to 11-inch cast-iron or other heavy skillet over high heat until very hot. Add the steaks, reduce the heat to medium high, and cook until they are well browned and done to your liking, about 3 min. per side for medium rare. Transfer to a plate and cover loosely to keep warm. Add the chile to the pan, season with salt and pepper, and cook over medium-high heat, stirring frequently, until softened and starting to brown, about 2 min. Add the corn and continue to cook until itÂs slightly browned, 1 to 2 min. more. Add the cream and boil until it has reduced and the mixture is thick, 1 to 2 min. Remove from the heat, stir in the sun-dried tomato, lime juice, and the accumulated juices from the steak. Taste and add more salt and black pepper, if you like. Serve the steaks whole or slice them and arrange on plates. Serve immediately, with the corn ragoÃ»t on top or alongside.
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I'll share my recipes, if you'll share yours - August 30, 2010
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Comments (5)
I make 50 of these @ a time, then freeze them for Dh's breakfast. It's for those days when ya don't have muffins, pumpkin bread or other home made items for him. :0) Pare down or adjust to your liking. People used to see me eating these and want me to write the recipe down....so here it is. :0) Breakfast Burritos You can pare this recipe down to serve 2 people or open your own burrito business 50 10" flour tortillas 3 cans-32oz ea Las Palmas green chile enchilada sauce Or feel free to make your own 3 lb.s breakfast sausage(Jimmy Deans is good) cooked & crumbled NOTE: If you use HOT sausage it will give these more ZIP! 8 cups cooked white rice or brown 3 lb grated colby or cheddar cheese Note: If your making these to serve right away, add cooked scrambled eggs to each burrito....but eggs do NOT freeze well as they have a rubbery texture when thawed. 50 zip lock baggies Layout all 50 tortillas on your counter. :0) Place a generous scoup of rice on each. Sprinkle about 3 TBL crumbled sausage on each little pile of rice. Sprinkle each with grated cheese. Spoon about 3 TBL green chile sauce on top of each. Now fold each side over and pull the bottom and top together. Put into a ziplock baggie, pressing the air out as you zip it shut until you have packaged all 50. Freeze.
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I'll share my recipes, if you'll share yours - August 8, 2010
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Asian Slaw (Rob Rainford, Canadian tv chef) 1/2 red cabbage 1/2 carrot, julienne 1 green mango, julienne 1/2 red onion, julienne 1/2 daikon radish, julienne 1/2 jicima, julienne 1/4 bunch fresh cilantro chopped 3 - 4 mint leaves, torn 3 pieces green onion, chopped 1 handful bean sprouts Honey Chili Dressing: 1/2 cup honey 3/4 cup soy sauce 3 tbsp chili paste 6 tbsp lemon juice (fresh) 1 tbsp sesame oil 2 tsp fresh ground ginger 4 tbsp olive oil salt and pepper, to taste sugar, to taste Combine all fruit and julienne vegetables and set aside. For the dressing, whisk together all ingredients and toss in vegetables to coat.
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glenda_al
13 years ago
baked okra
3 cups sliced okra
salt and pepper to taste
chop up 4 slices bacon and top the okra
bake in pyrex dish that has been buttered, covered at 350 for about 35=45 minutes until tender.
Uncover, broil until bacon is crisp
THEN sprinkle with grated cheddar cheese and return to oven (with broiler turned off)until melted.
patti43
13 years ago
Wow, Harry would just LOVE that okra, Glenda. Me, not so much. But then anything with bacon and cheese can't be all that bad!

It's almost college football season, so I'm going through recipes looking for stuff to fix for our at-home tailgates. This is always good.

OLD BAY HOT CRAB DIP

1 package (8 ounces) cream cheese, softened
1 cup mayonnaise
2 teaspoons OLD BAYÂ® Seasoning
1/2 teaspoon McCormickÂ® Mustard, Ground
1 pound lump crabmeat
1/4 cup shredded Cheddar cheese

Preheat oven to 350Â°F. Mix cream cheese, mayonnaise, Old Bay and ground mustard in medium bowl until well blended. Add crabmeat; toss gently. Spread in shallow 1 1/2-quart baking dish. Sprinkle with Cheddar cheese and additional Old Bay, if desired. Bake 30 minutes or until hot and bubbly. Serve with assorted crackers or sliced French bread. Makes 3-Â½ cups.
glenda_al
13 years ago
patti, I would love to have that hot crab dip, but I'd eat it all MYSELF

I'll share my recipes, if you'll share yours - August 7, 2010

Comments (5)

Jasdip

nicole__

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glenda_al

patti43

glenda_al

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