I'll Share My Recipes if You Share Yours Oct.2

15 years ago

Fiery "Fried" Chicken

1 tablespoon chili-garlic sauce (found in supermarkets

international aisle)

3 tablespoons pineapple juice

4 6-ounce boneless, skinless chicken breasts

3/4 cup bread crumbs

3 tablespoons canola oil

kosher salt

Heat oven to 450 F. In a large bowl, combine the chili-garlic sauce and pineapple juice. Add the chicken and toss to coat.
In a separate bowl, combine the bread crumbs, oil, and 1/2 teaspoon salt. One piece at a time, coat the chicken in the mixture and transfer to a baking sheet.
Bake until cooked through, 12 to 15 minutes.

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Comments (5)

patti43
15 years ago
CARAMALLOW DIP

4 c. mini marshmallows
25 caramels
2/3 c. sweetened condensed milk

Put all in a microwave-safe bowl and microwave on HIGH for 3 minutes, stirring every minute until caramels are melted and mixture is smooth. Cool slightly. Serve warm as a dip with fruit, pretzels or cookies.
patti43
15 years ago
OOPS--that should be 1/2 c. condensed milk. So sorry!!
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I also have a Jambalaya recipe that I concocted several years ago at a family gathering. I think there were 20 some people there, so the recipe as I've recorded it is rather large. (with nearly 7 lbs of meat!) I prefer it done this way, with the rice prepared separately, rather than cooking the rice with the rest of the dish, since if there are leftovers the rice absorbs all of the liquid, making the rice gluey and the rest of the dish dry. Also since several members of the group didn't want it too spicy, the amount of red pepper, cayenne pepper and tobasco were much less than I would otherwise have used, but adding tobasco after it is served works very well. JAMBALAYA 2 lb Chicken Breast (3/4" cubes) 1 lb Honey Ham (1/2" dice) 1 lb Hot-Italian Sausage (de-skinned and broken into pieces) 2/3 lb Andouille-style smoked sausage 2 lb uncooked shrimp (cleaned, de-shelled, and de-tailed, cut into thirds) 2 large sweet yellow onions chopped into 3/4" square pieces 2 red bell peppers (remove stems, seeds and membranes and cut into 1" by 1" pieces) 2 yellow bell peppers 4 cups of rice 2 large cans diced tomatoes 1 15 oz can tomato paste Olive oil 10 cloves garlic 2 tsp red pepper flakes 1/2 tsp black pepper blend (ground) 1/4 tsp cayenne pepper 4 shakes Tobasco sauce 1 tsp thyme 1 tbsp chopped parsley In one large pan, cook onion in olive oil, add thyme and 3 cloves of garlic (chopped) until onion starts to turn translucent, then add bell peppers and cook another 10 minutes or so. In a different large pan, cook chicken and hot Italian sausage until both are lightly browned and mostly cooked. Empty both pans into large pot. Stir in tomatoes (including water from tomato cans) and the tomato paste. Bring to a low boil and reduce heat to a simmer and stir well. In the chicken pan, cook Andouille and ham over medium heat for 10 minutes, then add to large pot. Crush remaining garlic and other spices except parsley into large pot to suit taste. Cook rice separately while continuing to simmer large pot. When rice is done, remove large pot from heat and add shrimp stirring until it is cooked. Serve over rice, adding tobasco to taste, top with a pinch of parsley.
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I made Ina's Apple Crostata the other nite. It's our favourite apple pie, by far. I thought of taking a pic, after we'd already had our pieces. Apple Crostata (Ina Garten) Pastry: 1 cup all-purpose flour 2 tablespoons granulated or superfine sugar 1/4 teaspoon kosher salt 1/4 pound (1 stick) very cold unsalted butter, diced 2 tablespoons ice water For the filling: 1 1/2 pounds Macintosh, Macoun, or Empire apples (3 large) 1/4 teaspoon grated orange zest 1/4 cup flour 1/4 cup granulated or superfine sugar 1/4 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground allspice 4 tablespoons (1/2 stick) cold unsalted butter, diced For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate one for at least an hour. Preheat the oven to 450 degrees. Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet. For the filling, peel, core, and cut the apples into eighths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border. Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle. Bake the crostata for 20 to 25 minutes, until the crust is golden and the appl
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I'll share my recipe, if you'll share yours, August 17, 2012
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Made this quite a few times and it's become restaurants "new" thing here. One restaurant serves every Wed smoked pork and grits. Grits and greens **with my added notes 3 cups milk 1 cup water Use chicken stock skip the bullion cubes 1 chicken bouillon cube 1 cup "quick" grits 1 1/2 cup freshly grated Parmesan cheese 1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens Usegood GLORY CANNED SEASON TURNIP GREENS 1 Tbsp. bacon drippings (or oil or butter) don't need several slices of bacon, cooked and crumbled salt and pepper to taste Directions: In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching. When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat. Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste. Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top. This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes.
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Spinach Salad with Chicken and Fruit (Canadian Living) 6 cups (1.5 L) baby spinach 2 cups (500 mL) watercress, trimmed 1 boneless skinless chicken breast, cooked and sliced 1/2 cup (125 mL) each fresh raspberries and blackberries 1/2 cup (125 mL) thinly sliced red onion 1/3 cup (75 mL) slivered almonds Half mango, peeled and chopped Mint Poppy Seed Dressing In large bowl, toss together spinach, watercress, chicken, raspberries, black-berries, onion, almonds and mango. Add dressing; toss to coat. Mint Poppy Seed Dressing 2 tbsp (25 mL) chopped fresh mint 2 tbsp (25 mL) extra-virgin olive oil 2 tbsp (25 mL) canola oil 2 tbsp (25 mL) red wine vinegar 1 tbsp (15 mL) minced shallot 1 small clove garlic, minced 1 tsp (5 mL) poppy seeds Pinch each salt and pepper In bowl, whisk together mint, olive oil, canola oil, vinegar, shallot, garlic, poppy seeds, salt and pepper. Source : Canadian Living Magazine: July 2008
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glenda_al
15 years ago
My grandson loves this!

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 it with Snyders's honey wheat pretzel sticks
nodakgal
15 years ago
These are delicious!

Turkey Burgers with Tomato Corn Salsa Recipe courtesy Sara
Moulton, Sara Moulton Cooks at Home, Broadway Books, 2002
Show: Sara's Secrets
Episode: Budget Gourmet:Grind It Up!

Hamburgers are so central to American cuisine that messing with them
can seem almost sacrilegious. And it's kind of perilous to boot. Replace
rich beef with low-fat turkey, as in this recipe, and you risk creating a
drier, less flavorful burger, a burger unworthy of the name. Here I've
countered the moisture problem with vegetables. The sauteed onion and red
pepper in the burger and the salsa on top of the burger make up for any
dryness in the turkey. The Creole seasoning, in combination with the salsa,
makes up for turkey's relative lack of flavor. I'm not the kind of
diet-conscious eater who reflexively reaches for the low-fat alternative to
every dish, but this low-fat burger is really delicious and satisfying.

Salsa:
12 cherry tomatoes, finely chopped
1/2 teaspoon kosher salt, plus additional kosher salt and freshly
ground black pepper, for seasoning
1/2 cup cooked fresh corn or thawed frozen corn kernels
1 tablespoon fresh lime juice
1 garlic clove, minced
1 tablespoon chopped fresh cilantro leaves
2 teaspoons olive oil
Additional kosher salt and freshly ground black pepper
Burgers:
2 tablespoons vegetable oil
1 small onion, finely chopped
1/2 small red bell pepper, finely chopped
1 tablespoon store-bought or homemade Creole spice mix
1 teaspoon kosher salt
1 pound ground turkey
Freshly ground black pepper

To make the salsa: Toss the tomatoes with the salt and drain in a
colander for 15 minutes. Combine the tomatoes, corn, lime juice, garlic,
cilantro, and olive oil in a large bowl. Season with salt and pepper and
toss well.
To make the burgers: Preheat the oven to 400 degrees F. Heat 1
tablespoon of the oil in a small skillet over medium heat. Add the onion and
red pepper and cook, until softened, about 5 minutes. Cool to room
temperature.

Combine the onion, pepper, Creole spice mix, salt, and turkey in a
large bowl. Season with pepper. Mix well and form into 4 large patties. Heat
the remaining tablespoon of oil in a large ovenproof skillet over medium
heat. Place the burgers in the skillet and cook until well browned, about 5
minutes per side. Transfer to the oven and cook until firm to the touch,
about 6 minutes.
User
15 years ago
This one is very good, and easy too.

Banana Bread

3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

No need for a mixer for this recipe. Preheat the oven to 350ÃÂºF . With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

I'll Share My Recipes if You Share Yours Oct.2

Comments (5)

patti43

patti43

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glenda_al

nodakgal

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