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

12 years ago

I make this a couple of times a year. You can put it on anything!

AHI Sauce

2-3 med. Jalapeno peppers, deseeding optional

3 tomatoes, juice squeezed out

1 med. Sweet Onion (I prefer more so I use large)

1 tsp garlic, minced

3-4 Tbs mayonnaise

1-2 tsp lemon juice

Splash of white wine

1 large blob Dijon or Poupon mustard

Salt and pepper to taste

1Tbs Louisiana Hot Sauce

2-3 Tbs olive oil

Pulse it in a food processor, and then drizzle in oil.

Pulse, taste and reseason.

This is great spooned on potatoes, rice, eggs, meat, etc. Also makes a great dip for nachos.

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Comments (7)

Jasdip
12 years ago
Oven-Fried Parmesan Chicken (Diabetic Living)

1 beaten egg
3 tablespoons milk
1/2 cup grated Parmesan cheese
1/4 cup fine dry bread crumbs
1 teaspoon dried oregano, crushed
1/2 teaspoon paprika
1/8 teaspoon pepper
2 to 2-1/2 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
2 tablespoons margarine or butter, melted

1 Combine egg and milk in a small bowl. Combine Parmesan cheese, bread crumbs, oregano, paprika, and pepper in a shallow dish.

2 Skin chicken if desired. Dip chicken pieces into egg mixture; coat with crumb mixture. Arrange chicken pieces in a greased 15x10x2-inch baking pan so pieces don't touch. Drizzle chicken pieces with the melted margarine or butter.

3 Bake in a 375 degree F oven for 45 to 55 minutes or until chicken is tender and no longer pink. Do not turn chicken pieces during baking.
glenda_al
12 years ago
Making this today for a pool party tomorrow.

Pumpkin dip

1 container (16 ounce size) frozen whipped topping, thawed
1 box (5 ounce size) instant vanilla pudding mix
1 can (15 ounce size) solid pack pumpkin
1 teaspoon pumpkin pie spice

Directions:

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping.

Chill in the refrigerator until serving

I serve with honey wheat pretzels
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I'll share my recipe, if you'll share yours, October 19, 2011
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Well I made this new recipe last night for Chicken pot pie and it was one of the best I have ever made and I only had to dirty one mixing bowl to make it! There was not one crumb left over! I will put it up as it was originally and at the bottom give my list of ingredients of what I used and the changes I made. This one is definitely a Keeper, it surpassed my own recipe. I love making several of these and putting them in the freezer wrapped in foil, then just take it out and bake it when I am wanting it. Chicken Pot Pie To Die For! CHICKEN POT PIE Printed from COOKS.COM Read more about it at www.cooks.com/rec/view/0,171,133176-252199,00.html Content Copyright 2011 Cooks.com - All rights reserved. 1 (10 oz.) can Campbell's Cream of Chicken Soup or Campbell's Chicken or Turkey Pot Pie Soup 1 1/2 cups frozen mixed vegetables, thawed 1 1/2 cups cubed, cooked chicken 3/4 cup chicken broth combined with 3 tablespoons flour (I left this quantity the same) 2 Pillsbury pie shells Preheat oven to 400F. Mix soup, vegetables (may use fresh vegetables), chicken, and broth. (The mixture should be somewhat thick.) If only chicken noodle soup is available, it may be pureed in the blender to make a smooth gravy. Put mixture into the bottom pie shell. Cover with the top pie crust and crimp to seal. Slice a few vent holes in the top.(did it exactly the same) Bake for 40 minutes or until golden. Cover pie edge with aluminum foil or a pie shield if it begins to brown too quickly.(Cooked mine for 1 hour) Submitted by: CM My ingredients list: Kroger Brand deep dish frozen pie shells in tins (awesome pie shells) 1 12oz bag Kroger brand Fiesta Style Frozen Vegetables (contain broccoli, carrots, kidney beans, white beans, garbanzo, Italian green beans and red peppers.) hand full of sweet green peas(frozen) hand full of sliced baby carrots(fresh) 1 7oz can of sliced mushrooms drained 1 8oz pack of John Soules brand Rotisserie style chicken breast strips (diced up)(I find this in the sliced deli and lunch meats section at Kroger it is fully cooked) I used Swanson Chicken Broth and Campbell's cream of chicken soup Have everything thawed and ready to assemble. Invert one of the frozen pie crusts on a piece of wax paper to be the top crust while frozen and allow to thaw. I Cooked it for 1 hour checking to see if edges are getting too brown.(Since it was a deep shell and I put more than the called for ingredients it had to cook longer) This amount will precisely fill the deep dish shell to the top!
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I'll share my recipe, if you'll share yours, October 9, 2011
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Pumpkin pie cake 1 (18 1/4 ounce) package yellow cake mix 1 cup chopped nuts 1/2 cup unsalted butter, melted 1 (15 ounce) can pumpkin puree 1 (12 ounce) can evaporated milk 3/4 cup granulated sugar 2 large eggs 2 teaspoons pumpkin pie spice 1/2 teaspoon salt Directions: 1 Preheat oven to 350Ã¯Â¿Â½F Grease a 13 x 9 x 2-inch baking pan. 2 Combine cake mix, nuts and butter until well mixed. Press mixture into bottom of prepared baking pan. 3 In a large bowl, combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and salt. Beat with an electric mixer on medium speed for 2 minutes or until thoroughly combined. Spread over crumb mixture. 4 Bake for 50 to 55 minutes, or until set and tip of knife inserted into center of pan comes out clean. Cool on a wire rack. 5 Cut into squares and top with sweetened whipped cream if desired.
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I'll share my recipe, if you'll share yours, October 22, 2011
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Festive Pork Roast (Better Homes & Gardens) This looks delicious, and the reviews were positive as well. One person made it in the slow-cooker and loved it. 1 3-pound boneless pork top loin roast 3/4 cup dry red wine 1/3 cup packed brown sugar 1/4 cup vinegar 1/4 cup ketchup 1/4 cup water 1 tablespoon cooking oil 1 tablespoon soy sauce 1 clove garlic, minced 1 teaspoon curry powder 1/2 teaspoon ground ginger 1/4 teaspoon black pepper 2 teaspoons cornstarch Place roast in a large plastic bag set in a large, deep bowl. For marinade, in a small bowl combine wine, sugar, vinegar, ketchup, water, oil, soy sauce, garlic, curry powder, ginger, and pepper. Pour marinade over meat; seal bag. Marinate in the refrigerator for 6 hours or overnight, turning bag several times. Drain meat, reserving 1-1/4 cups marinade; cover marinade and chill. Pat meat dry with paper towels. Place the meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 325 degree F oven for 1-1/4 to 1-1/2 hours or until meat thermometer registers 150 degrees F. Meanwhile, prepare the sauce. In a small saucepan stir reserved marinade into the cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Brush roast frequently with sauce after 1 hour of roasting. Cover meat with foil and let stand 15 minutes. The temperature of the meat after standing should be 160 degrees F. Bring remaining sauce to boiling and pass with meat.
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I'll share my recipe, if you'll share yours, October 25, 2011
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Chicken Lasagna Rolls with Chive-Cream Sauce (recipes.com) 6 dried lasagna noodles 1 8-ounce package reduced-fat cream cheese, softened 1/2 cup milk 1/4 cup grated Romano or Parmesan cheese 1 tablespoon snipped fresh chives 1 1/2 cups chopped cooked chicken 1/2 of a 10-ounce package frozen chopped broccoli, thawed and drained (1 cup) 1/2 cup bottled roasted red sweet peppers, drained and sliced 1/8 teaspoon ground black pepper 1 cup purchased marinara or pasta sauce Preheat oven to 350 degrees F. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain again. Cut each in half crosswise; set aside. Meanwhile, for white sauce, in a medium mixing bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Slowly add milk, beating until smooth. Stir in Romano cheese and chives. For filling, in a medium mixing bowl, stir together 1/2 cup of the white sauce, the chicken, broccoli, roasted red sweet peppers, and ground black pepper. Place about 1/4 cup filling at one end of each cooked noodle. Roll up noodles around filling. Arrange rolls, seam sides down, in a 3-quart rectangular baking dish. Spoon the marinara sauce over the rolls. Spoon remaining white sauce over marinara sauce. Cover with foil. Bake for 35 to 40 minutes or until heated through.
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patti43
12 years ago
Glenda, it's great with ginger snaps, too! Yum!!

This is from this month's Southern Living:

Bananas Foster Upside-Down Cake

1/2 c. chopped pecans
1/2 c. butter, softened and divided
1 c. firmly packed light brown sugar
2 Tbsps. rum
2 ripe bananas
3/4 c. granulated sugar
2 large eggs
3/4 c. milk
1/2 c. sour cream
1 tsp. vanilla
2 c. all-purpose baking mix (Bisquik)
1/4 tsp. ground cinnamon.

Preheat oven to 350. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once.

Melt 1/4 c. butter in a lightly greased 10" cast-iron skillet or 9" round cake pan over low heat. Remove from heat and stir in brown sugar and rum.

Cut bananas diagonally into 1/4" slices; arrange in concentric circles over brown sugar mixture. Sprinkle pecans over bananas.

Beat granulated sugar with remaining 1/4 c. butter at medium speed with mixer until blended. Add eggs, 1 at a time, beating until just blended after each addition. Add milk and next 2 ingredients; beat just until blended. Beat in baking mix and cinnamon until blended. (Batter will be slightly lumpy.) Pour batter over mixture in skillet. Place skillet on a foil-lined jelly-roll pan.

Bake at 350 for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen. Invert onto a serving plate, spooning any topping in the skillet over cake. Serves 8.
patti43
12 years ago
Here's a laugh--I was just about finished typing out that bananas foster cake recipe from my magazine when it hit me that I could've just copied/pasted from their web site. Duh!!
lynn_d
12 years ago
We had these for breakfast this morning:

"BettyR's Amazing Waffles

Preheat your waffle iron.

1 8 oz. package cream cheese, cubed
3 eggs
2 pkt. Splenda
1 tsp. or pkt. Stevia Plus
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup vital wheat gluten
1 tsp. cider vinegar
1/4 cup cream
1 cup shredded Mozzarella cheese

Put all ingredients into a food processor; process until smooth. Open processor and scrape down the sides with a spatula, then process another 60 seconds. The batter will be VERY thick - do NOT thin it down!

Place a heaping tablespoon (the kind you eat cereal with, not a measuring spoon) of batter into each waffle section of the iron and cook as you would regular waffles.

Makes 7 large waffles, approx. 3.6 carbs each

I usually leave out the sweetner packets because often I use the leftovers for 'bread' or we often use them for chicken and waffles. If you want to reduce calories you can use half the cream cheese and add in skim ricotta, and replace the cream with milk.
kathleenca
12 years ago
Patti, couldn't you copy it here by scanning & holding down your mouse, then pasting it into a word processing program? Or am I missing something?
Jasdip
12 years ago
Kathleen, it can be copied and pasted directly here.
She was typing it manually, when she realized she could have just copied and pasted.

The good thing about typing manually, you don't need to go back and correct the fractions and the little accent doiey that results in the squiggles and undecipherable symbols that show up on some recipes.

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

Comments (7)

Jasdip

glenda_al

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