Can you help me with recipes that can be prepared the night before for slow cooking in the oven?

I'm looking for recipes for stews and such like that I can put together for slow cooking in the oven over the working day. The oven can be set to go on automatically so that cooking time can be adjusted.Can you help me with recipes that can be prepared the night before for slow cooking in the oven?
you need a crock pot then. you can make roast and all kinds of chicken or fish dishes. they take 8-10 hours on low. and it is so tender and juicy. I love all food from crock pot. my favorite is frozen boneless, skinless chicken breasts put in crock pot. couple cans of cream of mushroom campbells soup. season with spices of your choice and let sit for 8 hours. serve over pasta or with rice. you can do the same thing but with spaghetti sauce instead of soup and it is good also.Can you help me with recipes that can be prepared the night before for slow cooking in the oven?
I have a favorite where I put a frozen chicken in the oven, covered, on low (160 degrees) for 8+ hours and it turns out to be very tender and juicy. Potatoes and parsnips can be put in also using a separate, covered dish.
try www.justslowcooking.com
the great thing about slow cookers is you dont need a recipie book, if you like it put it in


you can also do joints of meat in them just put a little water in the bottom
How about lamb shanks, done with vegetables and a can of tomatoes and onions. Or perhaps cubed steak, curry paste, a can of pineapple pieces and a packet of onion soup.

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What are some good pasta recipes?

I love pasta, but don't really have many good recipes for it. I do have plenty for cold pasta, though I would like some ';hot'; pasta recipes. I'm up for anything unless it is spicy. So, thanks!What are some good pasta recipes?
Let me start by saying this doesn't really taste like pumpkin...it's just really good and creamy. It's not spicy either, but you can leave out the red pepper if you want to. I have left it out on accident before and it's still fantastic! It's very very good. I hope you try it!





Pasta with Creamy Pumpkin Sauce





1 pkg. (16 oz.) penne pasta, uncooked


1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed


1/2 cup KRAFT 100% Grated Parmesan Cheese


1/2 cup (1 stick) butter or margarine


1/2 cup milk


1 cup canned pumpkin


1/2 tsp. ground red pepper


Ground nutmeg to taste





COOK pasta as directed on package.


MEANWHILE, place cream cheese, Parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally.


ADD pasta; toss lightly. Serve topped with additional Parmesan cheese, if desired.What are some good pasta recipes?
watch everyday italian with giada de laurentis on the food network- she does pasta dishes every episode and they are easy.
http://www.kids-cooking-activities.com/garlic-facts.html


Here is our favorite recipe. Garlic sauce pasta you can hardly taste the garlic but it really adds to the sauce. My kids also love it.
I love pasta too, try this dish with sea food, like shrimp, scallops or even lobster.


To change it up alittle here's a secret of mine, add some heavy cream to your pasta sauce. You want it to be a pinkish color but more red then white. Trust me this makes for a great sauce. Add a little basil to season it alittle and your good to go. I recommend a long string like pasta, spaghetti, linguine, trenetti and so on.


Of course add what ever ingredients you want to make it your own but I think this is a good start.


**dont use to many veggies or meatsauce in this resipie


Enjoy!!!
try this simple but awsome recipes (for me...)





first of all, boiled a desired pasta, i prefer fettuccine, fusilli, or penne





heat butter or olive oil, add chopped garlic, add sliced mushroom, add the pasta, seasond it well, with salt and crusted black pepper, add freshly grated cheese (parmesan and or cheddar) serve it right awat.





pasta with pesto is also quick and easy, first you heat oilve oil in a pan, add the pasta, add the tablespoon of pesto, reduce the heat (to prevent the basil burned) tos it well, add parmesan, and adjust seasoning





sometimes i add sauted bacon onto it... or maybe sliced german sausage sauted with chooped onion.





enjoy....
They gave you some great ones, but I work long hours at a doctors office and get home late most days.....a really easy, and simple dish my bunch like is :


Vermicilli, cooked,


a bag of small, peeled shrimp, heated in some butter in skillet


a jar of Alfredo sauce...several flavors you can buy..any will do


mix in the large skillet together and cook till thickened.....serve with salad, garlic toast and bingo you have a quick pasta dish
I recently tried *Good Fennel Pasta* by Rachael Ray. You can look it up under the food network. Under her 30 minute meals.





It was yummy! Though I did see a need to add Oregano...which I did.
mix one egg in 15 oz of ricotta,bake one pound of rigitoni to al dente,mix in casserole dish with the ricotta ,a qt of spaghetti sauce and 1 bag(2 cups)of shredded mozzarella.bake at 350 for about 45 minutes.
Angel Hair with Asparagus and Tomatoes %26amp; Shrimp


Serving Size : 3





16 stalks fresh asparagus


1 tablespoon olive oil


4 cloves garlic, minced


6 medium plum (Roma) tomatoes, seeded and chopped (2-1/4 cups)


1/4 cup dry white wine


1/4 teaspoon salt


1 tablespoon butter (no substitutes)


1 9-ounce package refrigerated angel hair pasta


1/4 cup shredded fresh basil





Trim asparagus and rinse in cold water. Remove the tips; set aside. Bias-slice remaining asparagus stalks into 1- to 1-1/2-inch pieces; set aside.





Heat oil in a large skillet over medium heat. Add the garlic and 1/4 teaspoon pepper; cook and stir 1 minute. Add tomatoes; cook and stir about 2 minutes more.





Add asparagus pieces, wine, and salt to mixture. Cook, uncovered, for 3 minutes. Add asparagus tips; cook, uncovered, for 1 minute more. Add butter; stir until melted.





Meanwhile, cook pasta according to package directions. Drain pasta. Return to pan and toss with asparagus mixture and basil.


-----------








Basil-Lemon Pesto Pasta





To toast the pine nuts, place them on a baking sheet and bake in a 350掳F oven until golden, 8 to 10 minutes.





2 garlic cloves


3 Tbs. toasted pine nuts


1 1/2 cups loosely packed fresh basil leaves


1/2 cup loosely packed fresh flat-leaf parsley leaves


1/4 cup grated Parmigiano-Reggiano cheese


1 tsp. lemon zest


1 Tbs. fresh lemon juice


1 to 1 1/2 cups extra-virgin olive oil


Salt and freshly ground pepper, to taste





In a food processor, combine the garlic, pine nuts, basil, parsley, cheese, lemon zest and lemon juice. Pulse until ground to a fine paste, about 1 minute. With the machine running, slowly drizzle in the olive oil until the desired consistency is reached. Season with salt and pepper. Makes 1 1/4 to 1 3/4 cups.





NOTES : A light and lemony variation on the traditional pesto, this version combines fresh parsley and basil. Toss with your favorite pasta, or spoon over grilled fish or chicken breasts.


---------------





Cheese %26amp; Garlic Tortelloni w Asparagus %26amp; Prosciutto


Servings: 1-3





1/4 cup extra virgin olive oil


2 medium shallots, sliced thin


2 cups asparagus tips (reserve remainder of spears for another use)


4 ounces prosciutto, cut into thin strips


3/4 cup heavy cream


to taste salt


to taste freshly ground black pepper


1/4 cup Parmigiano-Reggiano cheese, freshly grated


1 package (8 ounces) Cheese and Garlic Tortelloni





Heat olive oil in a large skillet over medium heat. Add shallots; saute 3 minutes or until transparent.





Add asparagus tips and prosciutto and cook 5 to 6 minutes or until asparagus is crisp-tender, stirrring frequently.





Stir heavy cream into skillet mixture. Bring to a simmer and cook 3 minutes, stirring frequently. Season to taste with salt and pepper.





Cook Tortelloni according to package direction. Drain and return to pot Add sauce to Tortelloni. Stir to coat. Toss gently with cheese. Transfer to a serving platter.
Bacon Pea Pasta





1 box linguine noodles


1 small package frozen peas


2 lbs fried turkey bacon (cut into small pieces)


2 cans chicken broth


1 cup onions and garlic (to taste) sauteed in butter








Boil noodles, drain. Add sauteed onions and garlic, package peas, and turkey bacon. Mix with chicken broth (you may need to add more or less broth. It should like a dressing). Serve warm. This is delicious! My family asks for this all the time.
Rigatoni Florentine





INGREDIENTS





1 (16 ounce) package rigatoni pasta


2 tablespoons olive oil


2 pounds boneless chicken, cubed


3 cloves garlic, chopped


1 pint heavy cream


26 ounces spaghetti sauce


10 ounces fresh spinach, washed and chopped


1 cup shredded mozzarella cheese





DIRECTIONS





Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.





In a large skillet, heat oil over medium-high heat. Add chicken and saute until cooked through and no longer pink inside.





Add garlic to skillet; saute until golden.





Add cream and spaghetti sauce to skillet; cook over medium heat for 10 to 15 minutes or until sauce thickens.





Add cooked chicken and spinach and cook until spinach reduces. Then add rigatoni; toss with cheese and serve.





Recipe yields: 4 servings.











Creamy Pesto Shrimp





INGREDIENTS





1 pound linguine pasta


1/2 cup butter


2 cups heavy cream


1/2 teaspoon ground black pepper


1 cup grated Parmesan cheese


1/3 cup pesto


1 pound large shrimp, peeled and deveined





DIRECTIONS





Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.





In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.





Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.





Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.





Recipe yields:8 servings.





Bon Apetite! :)
Pasta Bolognese Wine Sauce with Mushrooms





I don't do exact measurements but its easy enough to follow.





In a large deep skillet brown 1lb of ground beef or ground turkey. In another smaller skillet saute one small onion, and 3 garlic cloves in olive oil (about 2 tbl sp) until nice and golden. In the garlic and onion skillet add 1 pkg of mushrooms when the garlic and onions start to carmelize.





When the onions,garlic and mushrooms are nicely golden add to the beef or turkey skillet. Once the meat is browned add one can of tomato sauce (I use San Marzano brand) and fill that same can with red wine (one you would drink by the glass). Than lastly add one can of diced tomatoes (San Marzano). Add salt and pepper for taste. Bring to a boil and then reduce heat and cook for about 30 minutes. Serve on top of bow tie pasta, rotini, angel hair, rigatoni or corkscrew. Top with parmesan cheese and parsley.





Enjoy!
An Easy Pasta Recipe:





Ingredients:


Vodka


Tomato Sauce (Whatever Brand you happen to like)


Kalmata Olives


1 Onion (Diced)


Olive Oil


2 Garlic Cloves (Diced)


Heavy Whipping Cream





Place the olive oil in a pan and add olives, onion and garlic (and whatever else you feel like) sautee these ingredients on low heat for about three minutes stirring continuously at this point put the mixture into a sauce pan and add a bottle of tomato Sauce, stir continually until the sauce is hott at this point add vodka and put the mixture on high, stirring continuously. Wait for several minutes (Giving the alcohol time to evaporate) and add enough whipping cream (NOT whipped cream) until the sauce turns a warm orane color... Voila you have sauce and pour it on top of your favorite pasta!
Creamy Pesto with chicken





2 pcs. Chicken breast, cubed onions and garlic


1 c. all purpose cream butter


basil or pesto


1/4 c. stewed tomatoes


fettucini





Saute garlic and onions in olive oil for one minute. Add chicken breast and saute until cooked. Add tomatoes and all purpose cream. Simmer for about 8-10 minutes. Make sure not to boil cream. Add pesto at the last minute. Serve with fettucini noodles :)
Penne al La Vodka





Home made Marinara or store bought


1 cup vodka


1/2 cup heavy cream, at room temperature


1/2 cup grated Parmesan


1 pound penne


Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.


Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.


Simple Tomato Sauce:


1/2 cup extra-virgin olive oil


1 small onion, chopped or whole depending on you


2 cloves garlic, chopped


1 cup red wine


1 carrot, whole (reduces the acidity


2 (32-ounce) cans crushed tomatoes


4 to 6 basil leaves


2 dried bay leaves





In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.


Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.


If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.








Angel Hair Pasta with Shrimp and Spinach





Serve with ripe tomatoes dressed with oil and vinegar. Substitute finely chopped red onion if you don't have shallots on hand.





8 ounces uncooked angel hair pasta


1 1/2 pounds peeled and deveined large shrimp


1/4 teaspoon salt


1/4 teaspoon black pepper


2 tablespoons olive oil


1/4 cup finely chopped shallots


1/2 cup fat-free, less-sodium chicken broth


2 tablespoons lemon juice


6 cups coarsely chopped spinach


2 tablespoons capers





Cook pasta according to package directions, omitting salt and fat. Drain.


While pasta cooks, sprinkle shrimp with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; saut茅 30 seconds. Add shrimp; saut茅 3 minutes. Remove shrimp mixture from pan. Add chicken broth and lemon juice to pan, scraping pan to loosen browned bits. Add cooked pasta, shrimp, spinach, and capers, and heat 1 minute or until spinach wilts, stirring frequently.








Yield: 4 servings (serving size: 1 1/2 cups)








Baked Shrimp with Feta Cheese





1 teaspoon olive oil


3/4 teaspoon dried oregano


1/2 teaspoon salt


1/4 teaspoon crushed red pepper


1 pound medium shrimp, peeled and deveined


3 garlic cloves, minced


Cooking spray


1/2 cup dry white wine


3 cups diced plum tomato (about 3/4 pound)


3/4 cup (3 ounces) finely crumbled feta cheese


4 cups hot cooked linguine (about 8 ounces uncooked pasta)


1/4 cup minced fresh parsley





Preheat oven to 350掳.


Heat oil in a large nonstick skillet over medium-high heat. Add the oregano and the next 4 ingredients (oregano through garlic); saut茅 for 3 minutes. Spoon the shrimp mixture into an 11 x 7-inch baking dish coated with cooking spray.


Add wine to skillet; cook over low heat until reduced to 1/4 cup (about 3 minutes). Stir in tomato, and pour over the shrimp mixture. Sprinkle with cheese, and bake at 350掳 for 10 minutes. Serve mixture over pasta, and sprinkle with parsley.








Yield: 4 servings (serving size: 1 cup shrimp mixture, 1 cup pasta, and 1 tablespoon parsley)








Hope these help. There my favorite...

Got a kid's fete tomorrow, any ideas for any fun cake recipes, minimal cooking?

Needs to be quick and easy to make.





Tried the Malteser tray bake, so similar recipe suggestions would be great!Got a kid's fete tomorrow, any ideas for any fun cake recipes, minimal cooking?
You could make rice krispie treats.





1/4 c butter


10.5 oz marshmallows


8.5 cups rice krispies (or even Coco Pops)





Melt butter in a large pan. Once melted add marshmallows and stir till combined and all melted. Remove from heat and add cereal, stir until mixed well. Pour into a buttered dish (9x13 inch casserole dish) and pat down. Let cool then cut.Got a kid's fete tomorrow, any ideas for any fun cake recipes, minimal cooking?
Check out http://www.highclassrecipes.com for some good recipes. Report Abuse

Make cupcakes in the cake style Ice cream cones, and then top them with fristing and sprinkles!! Kids love them! Here is a recipe. It is for the rainbow chip cake, but you can use any cake and frosting you would like to.





http://www.bettycrocker.com/Recipes/Reci鈥?/a>
INGREDIENTS


1 1/2 cups all-purpose flour


3/4 cup butter


1 cup chopped pecans


2 (8 ounce) packages cream cheese


3 cups confectioners' sugar


1/2 teaspoon vanilla extract


2 (1.3 ounce) envelopes whipped topping mix


1 cup milk


1 (21 ounce) can blueberry pie filling








READ REVIEWS (5)











DIRECTIONS


Preheat oven to 325 degrees F (165 degrees C).


In a large mixing bowl, combine flour, butter, and pecans. Press mixture into a 9x13 inch pan.


Bake for 30 minutes. Allow to cool.


In a large bowl, combine cream cheese, confectioners sugar, vanilla, whipped topping mix and milk. Beat at high speed using an electric mixer until smooth. Pour over baked crust. Chill in refrigerator. Before serving, top with blueberry pie filling.

I need cheap meal ideas/recipes I'm on a very tight budget at the moment. Any Ideas?

I'm on a really tight budget right now due to the fact I'm pregnant with twins and have had to cut back from my regular hours at work. I currently have these items in my kitchen 3 boxes mac %26amp; cheese, hot dogs, eggs, cheese, bread, corn bread mix, 2 tostinos pizzas, and oncore chicken parmagian. What else could I add for $35.00 to last me until the 1st of next month?I need cheap meal ideas/recipes I'm on a very tight budget at the moment. Any Ideas?
35.00 is not much to last for almost a month. Have you checked to see if you are eligible for any government help? Are there any food pantry's that you could go to? There is no shame in going for help when you need it, and honey it sounds like you do.


But back to your question, since you are pregnant you need to make sure that you are eating right. you will need proteins, veggies and fruit.





Chicken ';pick of the chick'; it is leggs, thighs, wings and I think it comes with a breast. Dont buy the boneless, cost too much.


Ground meat- get the family size - cost less per #.


Frozen veggies, just as good as fresh, just not as expensive.


Fruit - what ever your store has on sale or even buy apple sauce.





Potatoes, rice and dry beans and pasta.





With the ground beef - separate into meal size portions and freeze, same with the chicken.





One night you could have meat loaf - season the ground beef with salt, pepper and what ever seasonings you have in your pantry, add a egg to bind it. Serve with a veggie. save any left overs, you can use the left over meat loaf in a pasta dish for another night.





Another night bake enough chicken for your meal, again season with what you have on hand, serve with rice. Save left overs, you can use the chicken and rice in a soup.





here is a web site that you can enter your ingredients into that you have on hand - it then will give you recipes





http://www.supercook.com/I need cheap meal ideas/recipes I'm on a very tight budget at the moment. Any Ideas?
$35 for a month is not much even on a tight budget.





Find out about WIC where you are.





When I was broke, I made a lot of homemade soup.





This was one easy recipe:





Buzz in a blender:


Can of chicken stock


Can of canneli beans


one Carrot, cut to 1'; chunks


One medium onion, quartered





Move to a half gallon pot. add in


One more can of Canneli beans(unblended)


one can of prepared Collard greens.


one stick of butter.





Bring to a simmer for about 20 minutes








Go to the bakery section of the supermarket after 9pm when most items go on half price mark-down. And if you have a bakery wholesaler nearby they often have overruns on sale for under half price.





The deli section may also have mark downs on cooked chicken and other items that they will otherwise throw out at the end of the night. If it sits under a heat lamp, they will sell it for cheap.
Here is a few ideas:


this you will need to buy: 5lbs of hamburger meat, 1can of chili, 1 can of corn, 1 can of tuna, 6 pack of roman noodles


meal ideas: 1. 1/2 hamburger meat and mac


2. tuna and mac


3. corn bread tamale pie( mix chili and corn, put on bottom of baking pan, mix corn bread mix and spoon over chili mix and bake serves 6 so lots of left overs)


4.hamburgers ( 1/2 meat , cheese, and bread)


5.hot dogs (meat, cheese and bread)


6. 1/2 lb hamburger meat and roman noodles


7. egg drop roman noodles


hope this helps a little
Don't buy prepared foods- buy raw ingredients: Fresh vegetables, dried beans, rice, that sort of thing. You'll save a ton of money and be healthier, too.





When I was a student and and had almost no money and no food around, I'd made a rice pilaf, like this:





Chop an opinion and fry it in some olive oil (or any good oil) my large iron skillet until it was soft





Add two cups of rice and stir until the rice starts to brown





Add all the leftover bits of meat and veg in the fridge





Slowly add 4 cups of vegetable stock, or bullion, or chicken broth, stirring constantly





Cover, lower the heat as far as you can, and check in 20 minutes.
cornmeal, dry beans, ground beef, oats, rice, potatoes, bologna, canned tomatoes, cereal, cheese








we ate a lot of soup beans and cornbread with fried potatoes...oatmeal and cereal, bologna sandwiches, fried bologna with fried potatoes, hot dogs %26amp; macaroni....just buy cheap and make casseroles works too. :) hamburger, rice and tomatoes..just season it up a bit... cheesy rice,





there are some ideals for a start... we got so used to eating poor, its all we like now :)
Get a massive sized bag of rice. Also get some onions and veggie oil. Fry the onions and mix with cooked rice, simmer and enjoy. This is my ';super cheap pregnant women who isn't in the mood to cook or spend money she doesn't have'; meal. It can feed as many as needed.
By looking at your inventory.one meal could be hot dog roll up's with mac %26amp; cheese as a side.


bread slices- roll out a little with a drinking glass or rolling pin.add cheese / onions optional put the hot dog on slice then roll it up.you can purchase


a can of chile and add to the mixture then bake at 350 til bread is toasted on the outside the cheese will slightly run out.Serve Mac %26amp; cheese on the side.


To stretch your remaining money you may consider purchacing chicken broth , stock or dry packs of chicken gravy where you just add water.then pick up some dry noodles or rice.for your meat base get dark chicken meat such as thighs or leg portions.these cuts of meat are priced lower than the breast portions.remove the skin %26amp; bones.season to your taste .Brown chicken add broth and seasonings such as onions,bell pepper.


prepare your noodles or rice on the side. cook meat mixture about one hour on med.heat.You can thicken the mixture by adding 1-tsp of corn starch mixed with water in a seperate bowl mix well til there is a thick liquid mixture.Add a little at a time and stir in to the meat gravy mixture.Serve the meat mixture over the cooked rice or noodles and serve the corn bread as a side.The noodle dish can be warmed up and served several times during the remaining week. Make another meal as a Pizza only meal.The chicken Parmagian can be served over rice or noodles as well and the extra broth or gravy can be added for additional flavors. There is always PBJ sandwiches and salads in between meals (season and brown chicken in a skillet let cool and add to salad)Boil a couple of eggs cut up and add to salad dish.


Good luck ! and congrats on the twins.

Anybody here got any good recipes fer squirrel pie?

My man,Sippy wants me to cook it fer thanksgiven.Anybody here got any good recipes fer squirrel pie?
just like chicken pot pie or crow pot pie, but with squirrel. it's best in gravy or a soup though, since squirrel meat is tough when you bake it or fry it. if you think the taste will be too strong or too wild, soak it in milk or saltwater over night before you cook it. when you kill it, shoot it in the neck, not the head. that way you won't ruin the brain (the best part), and don't use anything bigger than a .22. one squirrel per person should be about right. the hardest part will be skinning and deboning it, but once you get it down, you can clean squirrels pretty fast.Anybody here got any good recipes fer squirrel pie?
ROTFLMAO!!!!!! Frickin' hilarious!!
that is messed up and nasty too... SMH LMAO .. we know yall sum rednecks.
MMMmmmm mmmmmm





SQUIRREL POT - PIE 'A LA MONTAINEER





2 squirrels


1 sm. onion


5 carrots, cut in 1 inch pieces


4 medium potatoes, cut in 1 inch pieces


1 tsp. dried parsley flakes


1 1/2 tsp. salt


1/2 tsp. pepper


Pastry for double crust for 8 x 12 x 2 inch baking dish





Boil the squirrels and onion in water to cover until the meat is tender and will fall off the bones. Boil the potatoes, carrots, and parsley until almost done; save the liquid and set aside to cool. Make a medium thick gravy your favorite way, using the liquid from the squirrel; if needed, use some of the vegetable liquid. While this is cooling, line the baking dish with the pie crust; pour the gravy, squirrel, and vegetables into the shell. Cover with remaining pie crust. Bake in oven at 375 degrees for 45 minutes or until crust is brown. Yield: 6 servings.
I give up..how would you get that squirrel in the pie in the first place..??!!...lol
Hey, I bet if yer man got a whiff of my possum pie he would go plum out of his mind! I might be persuaded to give ya the recipe, but I think huntin for possum is out of season. You may wanna try lookin fer some on the road! I like to keep me a fresh supply of roadkill jest in case we gets some company!





Right purty hair dew!
Squirrel Pie


Clean, skin and cut two squirrels into small pieces. Soak in salted water, or water with a little vinegar added, changing water several times. Drain, dry and roll in seasoned flour. Saut茅 in pork or bacon fat until slightly browned, then place in greased pie dish or bowl, add two cups liquid (made up of wine, cider, beer, crushed fruit , or a little vinegar, and water or stock), salt and pepper, one thinly sliced onion, herbs of your choice. Cover and cook on top stove for 1 陆, or in moderate oven for two hours. Remove and thicken the stock with a little flour. Take out part of the gravy and add tomatoes, sauce or catsup, to serve with the pie. Meanwhile, cover meat dish with pastry or biscuit dough, slit for steam to escape, and bake for 20 minutes in hot oven.
I'm disappointed, Hannah.





I thought for a big holiday like Thanksgiving you would at least cook buzzard. ;)
Cooking for your man Sippy?? What will Billy Joe think of this??





;)








Enjoy!! :)

What can I use as a substitute for lemon juice in cheesecake recipes? My DD is allergic to citrus fruits.?

I've already tried cocoa for chocolate cheesecake but DD is also allergic to chocolate.What can I use as a substitute for lemon juice in cheesecake recipes? My DD is allergic to citrus fruits.?
Buttermilk has a tangy kick. I've never tried this, so it's only an idea.

What are your best omelette recipes, for a person who loves eggs, potato and bacon in the morning?

I regularly have a bacon and tomato omelette spread out on top of two fried potato scones.. or bubble and squeek with a spanish omelette.What are your best omelette recipes, for a person who loves eggs, potato and bacon in the morning?
I like my omelette's with plenty of onion. caramelise onion first and pour in the beaten eggs. cook gently without stiring, stick it under a grill until golden brown.What are your best omelette recipes, for a person who loves eggs, potato and bacon in the morning?
mmm, bacon... my wifes a veggie...and i miss bacon sandwiches...





try this; fry your egg, just so its going opaque, place it between two slices of bread, and squidge them around, it seals them togehter..then fry on both sides..place uner grill to keep hot and drain off any excess fat..cover liberally with tomato sauce..mmmm and put your bacon on top of it... or make a bacon sandwich and think of me as youre eating it...





somewhere in this world.is a bacon butty with my name on it... just knowing that keeps me sane... so if a strange bloke appears at your door dribbling..feed him...
Add the potato and bacon to the omelette itself with a bit of cream cheese and onion.
My favorite omlette has crab,onion,greenpeppers,grated potatoes,ham , and sharp cheddar cheese.
try adding a duck egg in with your mixture makes it extra yummy
I love omelettes. We eat them for breakfast all the time. I've even cooked omlettes for dinner! Our favorites are Denver Omlette. The ham, onion and green pepper. Usually we end up with just ham and onion. And I also like bacon and cheese, or broccoli and cheese. Mmmm good! We even throw onions into the potatoes when we cook them up. That's my favorite.
Take a small non stick pan and cook the bacon--chop it up first into bite size piece and cook over medium heat--not too hot --don't want to burn it. Cook to desired level of crispness then set aside on a paper towel and leave the grease in the pan. Beat two eggs in a small bowl, add salt and pepper to taste then the secret ingredient--fresh chopped basil. Pour into the heated pan (with a little bit of leftover bacon grease). Cook till egg is slightly set then add some of the following items on to one side of the omelet: cheddar cheese, blue berries, peaches, tomatoes, and then add the crispy bacon. When the egg is set through, slide it out half way on to a plate and flip the other half over to enclose fillings...yummers! Oh then add hash browns and you're set! Gotta go, I'm hungry!
Feta Cheese and Tomatoe,Corned Beef and Cheddar.
Erm... potato and bacon omelette?
milk eggs ';misoshiru'; and a bread fruits juice..

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Looking for some good Indian recipes. Can you help?

I'm looking for some good Indian Recipes, that are fairly simple. Any ideas?Looking for some good Indian recipes. Can you help?
Here you go - Do you know that the term ';curry'; really refers to a style of cooking, much like ';stew'; does in america? It has nothing to do with ';curry powder';, which is 99% tumeric? Don't ever let the list of ingredients scare you into thinking that the recipes are difficult - south asian cooking typically uses numerous herbs and spices to achieve the magnificent flavours. Please don't use ';curry powder';! Sometimes, recipes call for ';curry leaves';, which are similar to pungent bay leaves.





Galinha com Coentro


(chicken with coriander)


Ingredients:


2 skinned %26amp; boned chickens (you can buy two breasts and 1 package each of chicken legs and thighs - it is easier - just skin them yourself)


1 bunch well-washed corriander leaves


2'; piece of ginger


4 cloves garlic


4 green chillies


1 1/2 teaspoons hot masala (an mixture of cloves, cinnamon, cardamom, peppercorn, chili %26amp; cumin seeds - hot is heavy on the chili!)


陆 tsp turmeric powder


2 Tablespoons cashew nut paste (Cashews in a food processor with a bit of oil to make a paste will do)


Oil to fry (We use something called ';gee';, which is nothing more thant 100% clarified butter, and can be bought in jars at Indian food and spice stores)


Salt to taste


1 陆 tbsp lemon juice





Method:


Clean, remove skin and de-bone the chicken and cut into eight pieces. Marinate the chicken with salt, lemon juice and turmeric powder and keep aside. Grind the spice and other ingredients together to a fine paste. Rub the chicken with ground paste. Keep it at least one hour for marination. Heat oil and quickly fry the chicken on both sides, thereby sealing in its juice. Do not over fry. Add remaining ingredients and cook for 3 to 4 minutes. Add salt to taste. Remove and serve in its own pan juice. Serve with local bread/garlic fried rice.





Goan Chicken Fry





Ingredients:


1 chicken (750 g)


3 level teaspoons salt


1 sour lime


35 small dry red chillies and 2 green chillies


4 peppercorns


25 flakes garlic (3 cloves smashed and chopped fresh garlic)


4 inch piece ginger


sufficient oil to deep fry the chicken





Method:


Apply salt and sour lime juice to the chicken.


The chicken may be cut into pieces if desired.


Grind all the chillies, peppercorns, garlic, ginger to a fine paste


and apply onto the chicken. Allow it to marinade for 7 to 8 hours.


Deep fry and serve hot with a salad





Galinha Cafreal


(chicken marinated and fried)





Background:


Galinha is Portuguese for chicken. This recipe is believed to have originated from Africa. It basically means ';grilled chicken';, although in Goa it is fried instead of being grilled.





Ingredients:


1 large chicken (1 录 kg) jointed


6 green chillies/peppers


1 录 inch piece ginger


10 cloves garlic


1 tbsp coriander seeds


1 tsp cumin seeds


陆 tsp garam masala


1 tbsp lemon juice


3 tbsp oil


2 medium onions, chopped fine


4 large tomatoes, halved


6 medium potatoes, boiled, halved





Method:


Grind to a fine paste, the ginger, garlic and all the spices in the lemon juice, including the green chillies/peppers and half chopped onions, adding salt to taste. Joint the chicken and apply the ground spices to the chicken pieces. Marinate the chicken for 2 hours. Heat oil in a pan on medium flame and saute the rest of the chopped onion. Fry the chicken pieces, turning them over both the sides till the pieces are browned and cooked (approx. 20 mins). In a separate pan, heat 1 tbsp oil and fry potatoes and then very lightly the halved tomatoes. Serve the chicken with the fried potatoes and tomatoes.





Spicy Butter Chicken





List - 1





Chicken - 1/2 kg (clean chicken and make cross-hatch incisions with knife )


Cloves - 4


Cinnamon - 2 inch


Cardamom - 1


Poppy seeds - 2 tsp


Cashew nuts - 5





List - 2





Onions - 3 chopped and fried with little oil


Tomato - 3 chopped


Ginger - garlic paste - 2 tsp


Red chilli powder - 2 tsp


Red colour powder - a pinch


Garam masala - 2 tsp


Salt to taste


Oil as required


Butter - 3 inch cube


Coriander for garnishing





Method:





Marinate the chicken in 1 tsp of salt and chilli powder for about half an hour and fry it in oil till the chicken is done (not too crisp) .In a dry pan fry the list - 1 ingredients for 1 minute; cool it and grind this into a paste. Grind the fried onions separately and the tomatoes separately. Heat the oil in a thick-bottomed pan.





Put the list - 2 paste; add 1/2 cup of water. Stir it for 2 minutes. Add the fine paste of tomatoes to the pan. Increase the flame for about 5 minutes. Add all the remaining ingredients to the mixture except coriander leaves. Add the fine paste of onions to the pan and stir well for 5 minutes. Now add the butter to the gravy and immediately the fried chicken. Boil till the oil separates. Garnish with fresh coriander leaves and sliced onions. Serve hot with Chinese fried rice, noodles and naan .





- or 鈥?br>




8 medium sized pieces (about 800 grams) of chicken


8 curry leaves (big)


2 medium onion(s) chopped


2 large tomato(es) chopped


1 teaspoon(s) each of red chilli and turmeric powders


2 teaspoon(s) lemon juice


2 tablespoon(s) oil


2 cup(s) water


salt to taste


finely chopped coriander leaves for garnishing





For the Paste


2 teaspoon(s) poppy seeds (khus khus)


6 whole red chillies


6 tablespoons grated coconut (optional)


1 teaspoon(s) each of coriander, cumin and fennel seeds


1'; piece cinnamon broken


2 cloves and green cardamoms each


2 teaspoon(s) each of chopped ginger and garlic


In a little hot oil roast all the ingredients for the paste except for ginger and garlic. Allow to cool and grind to a paste along with ginger and garlic.


1. Heat oil in a heavy-bottomed pan on medium level till hot and fry the chopped onions till they are golden brown. Add the curry leaves, the ground paste , turmeric and red chilli powders. Fry for some more time. Add the chopped tomatoes and fry for about 2 minute(s) or till the oil leaves the sides of the pan.


2. Add the chicken and mix well. Cook on medium level for about five (5) minutes.


3. Add the lemon juice and water. Sprinkle salt to taste. Mix well. Cover and cook on low heat for about 20 minutes or till the chicken is fully tenderised.


Garnish with finely chopped coriander leaves





Chicken Do Pyaza





Chicken (whole) 1-1/2 Kg


Thinly sliced onions 4 ( medium size)


Tomato puree 3 cups


Finely chopped garlic 1 tbsp.


Finely chopped ginger 2 tbsp.


Finely chopped green chilli 1 tbsp.


Red chilli powder 1 tsp.


Garam Masala Powder 2 tsp.


Coriander powder 1 tsp


Turmeric Powder 1/2 tsp


Salt to taste


Vegetable oil 7 tbsp.


Chopped green coriander leaves for garnishing





Method:





1. Thouroughly clean the chicken and cut into pieces.


2. Heat oil in a pan. Add ginger, garlic and green chilli and fry over medium heat for 2 minutes.


3. Add tomato puree, garam masala, turmeric powder, red chilli powder, coriander powder and salt. Bring it to boil and then cook on medium for 5 minutes.


4. Add sliced onions and cook until it becomes tender.


5. Add chicken pieces. Stir well so that all the chicken pieces are coated well with gravy.


6. Add water. Bring it to boil on high and then reduce the heat to medium.


7. Cover the pan and cook until the chicken is tender and the gravy becomes thick.





Garnish with coriander leaves and serve hot.





Good Luck!Looking for some good Indian recipes. Can you help?
Yes, use more peanut butter!
www.khanakhazana.com
I make this recipe every once in a while and it is plain but has some good flavor...


Indian Mush


1 can of corn (16 oz)


one medium zucchini


one small green bell pepper


one teaspoon of sunflower seeds


one cup of water





Put all of these ingredients into a food processor until minced. Put into a pot and heat on low until warm. ENJOY
This website has many links to lots of Indian recipes.





http://www.gadnet.com/recipes.htm





Happy Hunting! : )

Where to find good diabetic recipes for deserts?

I have type 1 diabetes and I miss junk food, cakes, pies, cookies, etc. please help.Where to find good diabetic recipes for deserts?
Hey, no worries. I found these websites with tons of different dessert recipes for diabetics.





http://diabetic.betterrecipes.com/diabet鈥?/a>





http://www.childrensdiabetesfdn.org/reci鈥?/a>





http://www.thatsmyhome.com/sugar-free-re鈥?/a>





http://splenda.allrecipes.com/Index/Inde鈥?/a>





Cheers! :)Where to find good diabetic recipes for deserts?
You will find a lot of helpful info here and recipes





http://www.diabetes.org.uk/
A carb is a carb is a carb.





Count your carbs.
Try going to your search engine and typing in diabetic desserts. I'm sure you will get a lot of good sites.

I need cheap meal ideas/recipes I'm on a very tight budget at the moment. Any Ideas?

I'm on a really tight budget right now due to the fact I'm pregnant with twins and have had to cut back from my regular hours at work. I currently have these items in my kitchen 3 boxes mac %26amp; cheese, hot dogs, eggs, cheese, bread, corn bread mix, 2 tostinos pizzas, and oncore chicken parmagian. What else could I add for $35.00 to last me until the 1st of next month?I need cheap meal ideas/recipes I'm on a very tight budget at the moment. Any Ideas?
35.00 is not much to last for almost a month. Have you checked to see if you are eligible for any government help? Are there any food pantry's that you could go to? There is no shame in going for help when you need it, and honey it sounds like you do.


But back to your question, since you are pregnant you need to make sure that you are eating right. you will need proteins, veggies and fruit.





Chicken ';pick of the chick'; it is leggs, thighs, wings and I think it comes with a breast. Dont buy the boneless, cost too much.


Ground meat- get the family size - cost less per #.


Frozen veggies, just as good as fresh, just not as expensive.


Fruit - what ever your store has on sale or even buy apple sauce.





Potatoes, rice and dry beans and pasta.





With the ground beef - separate into meal size portions and freeze, same with the chicken.





One night you could have meat loaf - season the ground beef with salt, pepper and what ever seasonings you have in your pantry, add a egg to bind it. Serve with a veggie. save any left overs, you can use the left over meat loaf in a pasta dish for another night.





Another night bake enough chicken for your meal, again season with what you have on hand, serve with rice. Save left overs, you can use the chicken and rice in a soup.





here is a web site that you can enter your ingredients into that you have on hand - it then will give you recipes





http://www.supercook.com/I need cheap meal ideas/recipes I'm on a very tight budget at the moment. Any Ideas?
$35 for a month is not much even on a tight budget.





Find out about WIC where you are.





When I was broke, I made a lot of homemade soup.





This was one easy recipe:





Buzz in a blender:


Can of chicken stock


Can of canneli beans


one Carrot, cut to 1'; chunks


One medium onion, quartered





Move to a half gallon pot. add in


One more can of Canneli beans(unblended)


one can of prepared Collard greens.


one stick of butter.





Bring to a simmer for about 20 minutes








Go to the bakery section of the supermarket after 9pm when most items go on half price mark-down. And if you have a bakery wholesaler nearby they often have overruns on sale for under half price.





The deli section may also have mark downs on cooked chicken and other items that they will otherwise throw out at the end of the night. If it sits under a heat lamp, they will sell it for cheap.
Here is a few ideas:


this you will need to buy: 5lbs of hamburger meat, 1can of chili, 1 can of corn, 1 can of tuna, 6 pack of roman noodles


meal ideas: 1. 1/2 hamburger meat and mac


2. tuna and mac


3. corn bread tamale pie( mix chili and corn, put on bottom of baking pan, mix corn bread mix and spoon over chili mix and bake serves 6 so lots of left overs)


4.hamburgers ( 1/2 meat , cheese, and bread)


5.hot dogs (meat, cheese and bread)


6. 1/2 lb hamburger meat and roman noodles


7. egg drop roman noodles


hope this helps a little
Don't buy prepared foods- buy raw ingredients: Fresh vegetables, dried beans, rice, that sort of thing. You'll save a ton of money and be healthier, too.





When I was a student and and had almost no money and no food around, I'd made a rice pilaf, like this:





Chop an opinion and fry it in some olive oil (or any good oil) my large iron skillet until it was soft





Add two cups of rice and stir until the rice starts to brown





Add all the leftover bits of meat and veg in the fridge





Slowly add 4 cups of vegetable stock, or bullion, or chicken broth, stirring constantly





Cover, lower the heat as far as you can, and check in 20 minutes.
cornmeal, dry beans, ground beef, oats, rice, potatoes, bologna, canned tomatoes, cereal, cheese








we ate a lot of soup beans and cornbread with fried potatoes...oatmeal and cereal, bologna sandwiches, fried bologna with fried potatoes, hot dogs %26amp; macaroni....just buy cheap and make casseroles works too. :) hamburger, rice and tomatoes..just season it up a bit... cheesy rice,





there are some ideals for a start... we got so used to eating poor, its all we like now :)
Get a massive sized bag of rice. Also get some onions and veggie oil. Fry the onions and mix with cooked rice, simmer and enjoy. This is my ';super cheap pregnant women who isn't in the mood to cook or spend money she doesn't have'; meal. It can feed as many as needed.
By looking at your inventory.one meal could be hot dog roll up's with mac %26amp; cheese as a side.


bread slices- roll out a little with a drinking glass or rolling pin.add cheese / onions optional put the hot dog on slice then roll it up.you can purchase


a can of chile and add to the mixture then bake at 350 til bread is toasted on the outside the cheese will slightly run out.Serve Mac %26amp; cheese on the side.


To stretch your remaining money you may consider purchacing chicken broth , stock or dry packs of chicken gravy where you just add water.then pick up some dry noodles or rice.for your meat base get dark chicken meat such as thighs or leg portions.these cuts of meat are priced lower than the breast portions.remove the skin %26amp; bones.season to your taste .Brown chicken add broth and seasonings such as onions,bell pepper.


prepare your noodles or rice on the side. cook meat mixture about one hour on med.heat.You can thicken the mixture by adding 1-tsp of corn starch mixed with water in a seperate bowl mix well til there is a thick liquid mixture.Add a little at a time and stir in to the meat gravy mixture.Serve the meat mixture over the cooked rice or noodles and serve the corn bread as a side.The noodle dish can be warmed up and served several times during the remaining week. Make another meal as a Pizza only meal.The chicken Parmagian can be served over rice or noodles as well and the extra broth or gravy can be added for additional flavors. There is always PBJ sandwiches and salads in between meals (season and brown chicken in a skillet let cool and add to salad)Boil a couple of eggs cut up and add to salad dish.


Good luck ! and congrats on the twins.

What are some good simple recipes, utilizing buckwheat groats ?

The simplest recipe is to cook it like you would rice.





2 cups water


1 cup groats





Bring water to a boil, add groats, bring back to a boil and simmer, cov ered for about 15 minutes. Buckwheat cooks fast.





Serve w/ a pat of butter, salt and pepper.





Don CWhat are some good simple recipes, utilizing buckwheat groats ?
Try this, it's tasty and easy to make





Buckwheat Pesto Salad





Ingredients:


1 Cup Buckwheat Groats Organic


2 1/2 Cups Water


1/4 tsp. Sea Salt


2 Tbsp. Olive Oil


1 Tbsp. Butter, softened


4 Cloves Garlic finely minced


1/2 Cup Walnuts chopped


1 Cup fresh Parsley finely chopped


2 tsp. Basil


1 Cup grated Parmesan Cheese


1/2 Cup Black Olives, sliced





Boil water with salt. Add groats, cover and simmer for 20 minutes. Remove from heat and leave pan covered for about 5 minutes, then fluff with fork. Mix butter, olive oil, garlic and walnuts together. In a seperate bowl combine parsley, basil, cheese and olives. Add butter mixture to groats then add the parsley mixture. Salt to taste. Toss and serve.





Makes 6 servings.





NUTRITIONAL INFO





Each serving contains Calories 240, Calories from Fat 170, Total Fat 19g, Saturated Fat 5g, Cholesterol 15mg, Sodium 450mg, Total Carbohydrates 10g, Dietary Fiber 2g, Sugars 1g, Protein 8g.





Enjoy!

What are some good brownie recipes?

I LOVE BROWNIES, COOKIES, CAKES, ETC.!! I have a book of recipes, but I just want to know some more recipes. ANYTHING! Tell me any recipe that is good! Thnx!What are some good brownie recipes?
EASY RED VELVET FUDGE MARBLE BROWNIES





Brownies:





1 red velvet box cake mix


3/4 cup butter, after melted


1 egg


1/2 cup water


1 cup semi-sweet chocolate chips


2 cups walnuts, chopped (optional)








Marble Frosting:





butter cream frosting (8 oz.)


triple chocolate frosting (4 oz.)





Preheat oven to 325掳F.


Combine egg, butter, water in a bowl. Add box mix, stir until the ingredients are combined, and lumps are gone. Add chips and 1 cup of nuts, and pour mixture into the greased 9x13 baking pan.





Bake for 40-45 minutes. Let cool for 15 minutes and place the cake on wire cooling rack.





Frost brownie with butter cream frosting. Heat or microwave chocolate frosting for easy pouring. Pour 2 oz. chocolate frosting over butter cream layer.





Use a fork to blend two frostings for a marbled appearance, to desired pattern. Sprinkle brownie with remaining nuts.





Drizzle remaining chocolate frosting over the butter cream.





Put the brownie in the freezer to cool. Allow 10 minutes, cut and serve.








OR








RUM MOCHA M%26amp;M BROWNIE CAKE





Cake:





1 3/4 cup refined wheat flour


1 3/4 cup unrefined wheat flour


3 tablespoons butter


1 1/2 teaspoon Nescafe instant coffee


1 cup cocoa powder


2 cups fresh thick yoghurt


2 3/4 cup sugar


1 teaspoon baking soda


1 teaspoon baking powder


1 shot of any good dark rum


large handful of assorted nuts or dry fruits (cashews, walnuts, raisins, etc)





Icing:





1 cup grated dark chocolate


1/2 teaspoon unsalted butter


1 teaspoon honey


1 teaspoon rum


some whole milk, for blending


small handful of M%26amp;M minis





Baking the Cake:





Combine all dry ingredients of the cake. Mix well. Add the rest of the cake ingredients. Mix well and pour into a well greased pan.


If cooking in an oven, bake at 300-340掳F (150-170掳C) for about 30 minutes.





If cooking on stove, steam the cake in a large pressure cooker at medium heat for 60-90 minutes.





After the cake is cooked, set it aside for 15 minutes to cool.








Preparing the Icing:





Combine all ingredients in small pan on low heat while adding enough milk to bring it to a thick honey-like consistency. Take it off the heat as soon as it smoothens out. Spread the icing on the cake and garnish with the M%26amp;M'S庐 before it cools.


It is ready to serve as soon as the icing cools and thickens.





JMWhat are some good brownie recipes?
you should check out http://www.highclassrecipes.com





Saw some good cake recipes there.
Simple, yet truly delicious brownies. Perfect for any time of the day.


Ingredients


140g/5oz dark chocolate


225g/8oz butter


5 eggs


450g/1lb caster sugar


110g/4oz plain flour


55g/2oz cocoa powder











Method


1. Heat the oven to 190C/375F/Gas 5. Line a 20x30cm/8x12in roasting tin with baking parchment.


2. Gently melt the butter and the sugar together in a large pan.


3. Take off the heat and beat in the rest of the ingredients.


4. Turn into the roasting tin and bake for 30-40 minutes until the top of the brownie is firm but the inside still feels soft.


5. Take out of the oven and cool in the tin. Cut into 5cm/2in squares when cool.
I have not tried this yet...it sounds interesting...





Chocolate and Prune Brownies


I never much cared for the flavour of orange and chocolate or raspberries and chocolate, but prunes and chocolate are, for me, a heavenly partnership. Plus, if, for a special occasion, you soak the prunes in Armagnac as I have done here, so much the better. Brownies can be served warm as a dessert or just eaten cold as they are.





Makes 15


Ingredients


2 squares unsweetened (2 oz) (50 g)dark chocolate (75 per cent cocoa solids), broken into pieces


1/3 cup whole pitted prunes (2 oz) pitted pruneaux d'Agen*, chopped and soaked overnight in 60 ml Armagnac (a type of brandy made from the same grapes as cognac)


陆 cup skin-on whole almonds


1 stick butter


2 large eggs, beaten


1 cup packed brown sugar


1/3 cup plus 1 TBSP plain flour


1 level teaspoon baking powder


录 level teaspoon salt





You will also need a non-stick baking pan measuring 10 x 6 inches and 1 inch deep, lightly greased and lined with silicone paper (baking parchment).





Begin this the night before you are going to make the brownies by soaking the chopped prunes in the Armagnac. The next day, begin by pre-heating the oven to 350掳F, then chop the almonds roughly, place them on a baking sheet and toast them in the oven for 8 minutes. Please use a timer here, or you'll be throwing burnt nuts away all day.


While the almonds are toasting, put the chocolate and butter together in a heatproof bowl fitted over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Allow the chocolate to melt 鈥?4-5 minutes 鈥?remove it from the heat, then beat till smooth. Next, stir in the other ingredients, including the prunes and Armagnac, until well blended. Now spread the mixture into the prepared pan and bake on the center shelf for 30 minutes, or until slightly springy in the center, then leave it to cool for 10 minutes before cutting into squares and transferring to a wire rack.


You will also need a non-stick baking pan measuring 10 x 6 inches and 1 inch deep, lightly greased and lined with silicone paper (baking parchment).


http://www.deliaonline.com/recipes/choco鈥?/a>





*After the plum harvest come the prunes especially, as far as we are concerned, those made in the juicy style of South West France. There the plums are gently dried until they are done enough to keep but still juicy and tender enough to eat without soaking. This technique is associated with the region around Agen, hence the name Pruneaux d'Agen. You can usually find them in delicatessens; supermarkets are more likely to have the Californian equivalent which is called a ready-to-eat prune. The really wrinkly (and to us older) kind of prune is cheaper and keeps for ages in a storage jar but cannot compare for richness of flavour.


http://www.deliaonline.com/ingredients/p鈥?/a>





Although the ready-to-eat prunes are not supposed to need soaking, we prefer to soak them just the same (the advantage is having them ready stoned). Start the recipe the night before you want to serve the cake by placing the prunes in a saucepan along with the sugar and 5 fl oz (150 ml) of water and simmer them very gently for 15 minutes. After that drain them, discarding the cooking liquid, then place them in a bowl, add the Armagnac, stir well, cover and leave overnight.


http://www.deliaonline.com/recipes/prune鈥?/a>
GOOD AND EASY FUDGE BROWNIES





1 stick butter, melted


4 tbsp. cocoa


1 c. sugar


1/2 c. flour


2 eggs


1 tsp. vanilla


1 c. chopped nuts





Mix butter and cocoa; cook just a little. Add other ingredients. Pour into 8 x 8 inch pan and bake 20 minutes at 350 degrees.


I usually mix a little cream cheese, cocoa, powdered sugar, and vanilla for frosting.














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What are some good vegan recipes for someone who was previously very much carnivorous?

I'm trying to be a vegan, but growing up in Texas, have eaten pretty much only meat my entire life. please help.What are some good vegan recipes for someone who was previously very much carnivorous?
Funyuns. Put them on everything.What are some good vegan recipes for someone who was previously very much carnivorous?
I feel your pain. I'm from Texas, too. Vegetarian, but my husband is vegan. We get sh*t from just about every BBQing person we know. Just last night we tried a new pasta bake. I wanted something seriously simple and it turned out great.





Pasta bake consists of whole wheat penne pasta, boca ground crumbles, tomato sauce (homemade or from a jar, whatever you prefer), and Follow Your Heart Mozzerella cheese (it's vegan cheese), shredded.





Basically just cook the pasta and the crumbles and mix it all in a casserole dish, bake it for 25 minutes or so at 375 and bam! Fast, easy, yummy.
Soy, if you cook it with appropriate spices it will pretty much look like meat, at least the texture is really very very similar. If you cook it with potatoes or rice or whatever else you used to put meat in it. Or you could go through a stage of being vegetarian first i.g. to eat dairy products and eggs for a while not to deprive your organism of all sorts of animal fats so abruptly.





Congrats for becoming a vegan, btw :) I've been a vegetarian for over 4.5 years.
There are no good vegan substitutes for meat. The sooner you realize that, the better off you'll be. Try to replace meat with soy analogs and you'll just wind up craving the real thing.





I would recommend you find delicious dishes that do not try to mimic meat but stand on their own merits. Examples include hummus, red lentil dal (soup or side dish), 13 bean chili, tabbouleh, babaghanoush, dumplings (saurkraut and mushroom, for example), black (or pinto) bean tacos, miso soup, tofu and vegetables, etc. Each of these dishes has numerous recipe variations. Check online or at the library for recipe ideas.
There are tons of meat analogues out there from various companies, and it doesn't hurt to try them. I like a company out of New Jersey called Veggie Brothers; they're strictly an order online company. There's also a company called VegeUSA, and your local Whole Foods might have their products, or you can go to www.veganessentials.com or www.veganstore.com. There's a product called Gardein, which is a soy/wheat/vegetable substitute; a company called It's All Good makes all sorts of entrees with the product to mimic meat. I've seen it online and at Whole Foods.





There are also veggie burgers (check out Amy's Texas Burger), veggie dogs, veggie crumbles, veggie sausage, and the like. Tempeh, an Indonesian food made from fermented soybeans, is great marinated and grilled or crumbled into a chili.





Finally, if you like to cook, check out Robin Robertson's ';Vegetarian Meat and Potatoes Cookbook';. She has some seitan (a.k.a. wheat meat) recipes, and seitan is an excellent sub for meat in almost any recipe. Message me, and I'll tell you my seitan secrets.
first, leave Texas.





Now!





Only corruption comes out of that state. Lyndon Johnson, the murderer of Kennedy; George W. Bush, the murderer of 4000 people in the WTC who blamed it on the cave dwellers he set up to take the fall; the two guys who dragged a man around tied to the back of their bumper because his skin had a high melanin content, making it appear almost black; ENRON; the list goes on and on and on...





The whole damn place STINKS
Try substituting meat patties for vegan burgers, or vegan hot dogs. You can find the, in whole food stores. Or you can try tofu, tofu is amazing!!


try doing here, for recipes using tofu.





http://www.savvyvegetarian.com/vegetarian-recipes/tofu-recipes.php
If you want something quick, there's a few vegan meat substitutes available on the market, though many veggie burgers contain eggs, so be sure to take care.





For home cooking, I would recommend the cookbook ';Veganomicon';. One of my favourite recipes from that book, the Spaghetti and Beanballs, even had my usually carnivorous brother asking for more. :) There's plenty of other delicious recipes in there too.





I've linked the book on Amazon in the sources section if you're interested.

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Dose any body have some recipes for fast and easy to make cookies or Brownies?

if so please tell me I am craving somthing sweet.Dose any body have some recipes for fast and easy to make cookies or Brownies?
BLONDE BROWNIES


2 c. flour


1 tsp. baking powder


2 c. firmly packed brown sugar


2 eggs, slightly beaten


1/4 tsp. baking soda


1 tsp salt


2/3 c. oil


2 tsp vanilla


1 c. chocolate chips


1/3 c. chopped nuts


Mix everything together really well and put into a greased 9x13'; pan. Bake at 350 for 30 min. Cool and cut into bars...


** I sometimes cut this in half, and make in a square pan. ... You can substitute whatever kind of chips you have tooDose any body have some recipes for fast and easy to make cookies or Brownies?
Quick %26amp; Easy Chocolate Brownies











1/2 cup sugar


1/4 cup evaporated milk


1/2 stick butter or margarine


8 bars (8 ounce package) Hersheys Semi Sweet Chocolate, broken into pieces


2 eggs


1 tsp vanilla


3/4 cup all purpose flour


1/4 tsp baking soda


1/4 tsp salt





Heat oven to 325*. Grease a 9 inch square baking pan. In a medium saucepan, combine sugar, evaporated milk ad butter. Cook over medium heat, stirring constantly until mixture boils, remove from heat. Add chocolate, stirring until melted, beat in eggs and vanilla. Stir in flour, baking soda and salt. until well blended, pour into prepared pan and bake 30 to 35 minutes or until brownies just begin to pull away from the sides of pan. Cool completely in pan on wire rack. Cut into squares..
Doesn't get any faster or easier than these:





QUICK %26amp; EASY BROWNIES





1 c. flour


1/2 tsp. baking powder


1/2 tsp. salt


1/2 c. butter


2 (1 oz.) squares unsweetened chocolate


1 c. water


2 eggs


1 tsp. vanilla





Stir together flour, baking powder and salt. Place butter and chocolate in an 8 inch square Pyrex dish. Cover with wax paper. Microwave at 50 % power for 3 minutes or until melted. Stir in sugar. Beat in eggs and vanilla with a fork. Stir in flour mixture until well-blended.





Microwave at 100% power for 2 minutes. Rotate dish 1/4 turn. Microwave for 2 minutes. Rotate dish 1/4 turn. Microwave for 2 minutes. If top is still wet, rotate and microwave for 1 minute. Cool in dish on counter. Cut into 2 inch squares.





* * * * * * * * *


Here's one that's tastier but not quite as quick:





TRIPLE CHOCOLATE BROWNIES





5oz unsweetened baking chocolate


2/3cup butter or margarine


1 3/4cups sugar


2teaspoons vanilla


3eggs


1cup Gold Medal庐 all-purpose flour


1cup chopped nuts


1cup semisweet chocolate chips (6 oz)


1container (1 lb) chocolate frosting (optional)





1.Heat oven to 350掳F. Grease bottom and sides of 9-inch square pan with shortening. In 1-quart saucepan, melt baking chocolate and butter over low heat, stirring frequently; remove from heat. Cool slightly.


2.In large bowl, beat sugar, vanilla and eggs with electric mixer on high speed 5 minutes. On low speed, beat in chocolate mixture. Beat in flour just until blended. Stir in nuts and chocolate chips. Spread in pan.


3.Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely, about 2 hours. Spread with chocolate frosting if desired. For regular brownies, cut into 6 rows by 4 rows; for mega-size brownies, cut into 3 rows by 3 rows.
Hey! I know how you feel- I have a bad sweet tooth too! My mom and I like to make Symphony Brownies. It's a Paula Deen recipe. All you do is buy and prepare the brownie mix according to the box (some kind like Ghiradelli with nuts, unless you don't like nuts...) and then you pour half the batter into the cooking pan. You get a Symphony chocolate bar and break it up into the squares of it (smaller if you like) and then you just lay those down on the batter. Then, pour the rest of the batter over the top and bake. You can add any icing afterward if you want. Just like regular brownies as far as ease in preparation, but they taste so good!!
buy chocolate chip cookie dough, buy the small muffin /cupcake holder


put a round ball of dough in each


bake as directed


when still hot put in a small peatnut butter cup


they are out of this world.


Gary Dominicus

Does anyone have any good recipes for stuffed chicken breast?

Cover the chicken breast with saran wrap and flatten with a rolling pin. This makes them cook faster and more evenly and makes stuffing them a lot easier.





Put a slice of ham and a slice of swiss cheese on top of each breast. Add a big spoonful of prepared stuffing (I just use Stovetop). Pull the edges together and secure with a toothpick.





Crush some cornflakes and roll each stuffed chicken breast in the cornflakes to coat well. Put in casserole sprayed with non-stick cooking spray and dot with butter or pour a little melted butter over the top of each breast.





Bake at 350 for about 45 minutes. These are really good and pretty easy too.Does anyone have any good recipes for stuffed chicken breast?
I really hope these turn out for you. This recipe is a family favorite. Report Abuse
Does anyone have any good recipes for stuffed chicken breast?
cream of chicken soup or chicken gravy


Chicken breast


sliced red potatoes





bake all these till tender
My cousin made this when we were camping, so I don't have exact measurements...





Take your chicken breasts and slice halfway in on one side.





Stuff with mozzerella cheese and hold it together with a toothpick.





Cook in a pan with a little white wine, garlic, onions and mushrooms. Cook until the chicken is lightly browned, the cheese is melting and the onions and mushrooms are soft.





Remove the chicken and keep it warm. To the juice and veggies still in the pan, add some milk, half and half, a dash of worsteshire sauce and a bit of flour to create the sauce. If you need to, add a little more wine. Season with salt and pepper to taste.





Serve over rice or noodles and enjoy!
This is my favorite.


Stuffed Chicken Breast with apples and cheese


';This is a great dish for the fall. Golden Delicious, Granny Smith, Newtown Pippin, Rome Beauty and/or Winesap apples may be used.';





INGREDIENTS


2 skinless, boneless chicken breasts


1/2 cup chopped apple


2 tablespoons shredded Cheddar cheese


1 tablespoon Italian-style dried bread crumbs


1 tablespoon butter


1/4 cup dry white wine


1/4 cup water


1 tablespoon water


1 1/2 teaspoons cornstarch


1 tablespoon chopped fresh parsley, for garnish





DIRECTIONS


Combine apple, cheese, and bread crumbs. Set aside.


Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.


Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.


Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.
Well chicken is one of those things that tou can do anything with but the recipe that i use is


STUFFED GRILLED CHICKEN BREASTS





6 split chicken breasts


1/2 lb Italian sausage meat


3 cloves fresh garlic, minced


4 strips hickory or maple flavored bacon, chopped


1/4 lb fresh mushrooms, finely chopped


2 tablespoons butter


1 tablespoon fresh parsley, minced


1/4 teaspoon paprika


1/2 cup bread crumbs


1/8 teaspoon each onion and garlic powder


1 cup sherry


6 bacon strips


salt and pepper, to taste


wooden toothpicks or butcher's string





Saut茅 the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and saut茅 the mushrooms over medium heat. Stir in bread crumbs and parsley. Season with salt, pepper, onion powder, garlic powder and paprika. Stir together well and pour in sherry to moisten. Remove from heat and stir in the sausage mixture.


Preheat grill until it reaches 350掳F.





Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on eachchicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water.





Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.





Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick. Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325掳F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).





When chicken is pierced with a fork and juices run clear, it is done.





If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.





During the last 15 minutes of cooking, Grilled Potatoes can be put on the hot grill as an excellent accompaniment to this dish.








it is sooo delicious.








PLEASE answer my questions!


thanks
Goat Cheese and Mushroom Stuffed Chicken Breasts





6 boneless, skinless chicken breasts


1 pound crimini mushrooms


2 tablespoons butter


Kosher salt and freshly cracked black pepper


6 ounces softened goat cheese


3 tablespoons olive oil


1 recipe Mushroom Wine Sauce, recipe follows


1 recipe Sauteed Fingerling Potatoes, recipe follows


1/4 cup freshly chopped parsley leaves, for garnish


Special equipment: A food processor, kitchen twine





Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Set aside.





Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped. Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated. (This is called a duxelle.) Season well with the salt and pepper. Set aside.





Smear each chicken breast with some of the goat cheese and top with some of the duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt and pepper. In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides. Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce.





Serve with the Sauteed


Fingerling Potatoes, garnished with the chopped parsley.





Mushroom Wine Sauce:





1 1/2 cups dried shiitake mushrooms


2 cups boiling water


1/4 cup white wine


1/4 cup chicken stock


1 tablespoon butter, cold


Kosher salt and freshly cracked black pepper





Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for another use. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny. Season with the salt and pepper.





Sauteed Fingerling Potatoes:


1 1/2 pounds fingerling potatoes


4 tablespoons unsalted butter


Kosher salt and freshly cracked black pepper





Special equipment: A mandoline





Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper.


Note:


may also add 12 kalamata or other brine-cured black olives. Pit and thinly slice olives, then add to the goat cheese and then stuff chicken breasts.





Chicken Breasts Stuffed with Zucchini, Roasted Red Pepper and Goat Cheese





1/4 cup minced onion


2 tablespoons olive oil


1/2 cup firmly packed coarsely grated unpeeled scrubbed zucchini, squeezed dry in a paper towel


2 tablespoons minced drained bottled roasted red pepper or pimiento


1 ounce soft mild goat cheese, crumbled


1 whole boneless chicken breast (with skin), halved


1/4 cup minced shallots


1/4 cup white wine


3/4 cup chicken broth


2 tablespoons butter





In a skillet cook the onion in 1 tablespoon of the oil over moderately low heat until it is softened, add the zucchini, and cook the mixture, stirring, for 1 minute, or until the zucchini is tender. Stir in the red pepper, goat cheese, and salt and pepper to taste and cook the mixture, stirring, until the cheese is melted. Transfer the mixture to a small bowl and let it cool slightly.With your fingers make a pocket for the filling in each chicken breast half by separating the skin from the meat, being careful not to tear the skin and keeping the skin attached along most of the edge. Stuff each pocket with half the filling with a small spoon, packing it and pulling the skin to cover the filling completely, and secure the pockets with wooden picks if desired. In a large skillet heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it saute the chicken, beginning with the skin side up, for 2 minutes on each side. Reduce the heat to moderate, cook the chicken for 9 minutes on each side, or until it is cooked through, and divide it between 2 plates. Pour off the fat from the skillet, to the skillet add the shallots then the wine. Add the broth, and boil broth, scraping up the brown bits, for 30 seconds. Finish sauce with butter. Pour sauce around the chicken.





Spinach and Mushroom Stuffed Chicken Breasts





4 boneless, skinless chicken breasts, 6 ounces


Large plastic food storage bags or waxed paper


1 package, 10 ounces, frozen chopped spinach


2 tablespoons butter


12 small mushroom caps, crimini or button


2 cloves garlic, cracked


1 small shallot, quartered


Salt and freshly ground black pepper


1 cup part skim ricotta cheese


1/2 cup grated Parmigiano or Romano, a couple of handfuls


1/2 teaspoon fresh grated or ground nutmeg


Toothpicks


2 tablespoons extra-virgin olive oil





Sauce:





2 tablespoons butter


2 tablespoons flour


1/2 cup white wine


1 cup chicken broth





Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.


Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.





Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.





Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.








these are some i like hope you do also. Good luck. Enjoy.
All these recipes are fantastic!





Chicken Breasts Stuffed with Crabmeat





INGREDIENTS


3 ounces cream cheese, softened


2 tablespoons minced onion


2 tablespoons chopped fresh parsley


1 teaspoon chopped fresh dill


1 teaspoon minced garlic


1/8 teaspoon lemon pepper


4 ounces fresh Dungeness crabmeat


4 skinless, boneless chicken breasts


1 cup all-purpose flour


2 eggs, beaten


3 cups fresh bread crumbs


2 tablespoons butter


2 tablespoons vegetable oil


DIRECTIONS


In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).


Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.


In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.








Stuffed Chicken Breasts





INGREDIENTS


4 skinless, boneless chicken breast halves


salt and pepper to taste


1 (15 ounce) container ricotta cheese


1 (10 ounce) package frozen chopped spinach, thawed and drained


1 clove garlic, minced


2 eggs, beaten


1 (8 ounce) package shredded mozzarella cheese, divided


1 (16 ounce) jar spaghetti sauce


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.


In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.


Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.





Chicken Breasts Stuffed with Perfection





What's not to love about anything with feta, spinach, sun-dried tomatoes, garlic and mushrooms in it? The best thing about these is that they are easily prepared a day ahead or frozen and eaten later. These are perfect to have for company along with a nice salad and the Chocolate Lava Cakes for dessert.





INGREDIENTS


6 skinless, boneless chicken breast halves - pounded thin


1 (8 ounce) bottle Italian-style salad dressing





8 slices of stale wheat bread, torn


3/4 cup grated Parmesan cheese


1 teaspoon chopped fresh thyme


1/8 teaspoon pepper





1 1/2 cups feta cheese, crumbled


1/2 cup sour cream





1 tablespoon vegetable oil


3 cloves garlic, minced


4 cups chopped fresh spinach


1 bunch green onions, chopped


1 cup mushrooms, sliced


1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped


DIRECTIONS


Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.


Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.


In a large bowl, stir together the feta and sour cream. Set aside.


Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and sautee until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture.


Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.


Preheat the oven to 400 degrees F (200 degrees C).


Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.


Bake, uncovered, in a preheated oven for 25 minutes.
its versatile





maybe try salsa and cheese





or rice maybe

Does anyone have any good recipes?

hey everyone, i need some recipes for side dishes and app. please help.Does anyone have any good recipes?
Honey Mustard Wings








12 chicken wings, separated at joints, tips discarded


3/4 cup GREY POUPON Honey Mustard, divided


1/4 tsp. each salt and pepper











PREHEAT oven to 450掳F. Toss chicken with 1/2 cup of the mustard.


PLACE in single layer in foil-lined 15x10x1-inch baking pan. Sprinkle with salt and pepper.


BAKE 25 to 30 minutes or until chicken is cooked through, brushing with the remaining 1/4 cup mustard during the last 5 minutes of the baking time.





~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>




Mini Cheese Balls





1 tub (8 oz.) PHILADELPHIA Chive %26amp; Onion Cream Cheese Spread


1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese


4 slices OSCAR MAYER Bacon, cooked, finely chopped


1/2 tsp. Italian seasoning


1/2 tsp. garlic powder


1/2 cup toasted PLANTERS Walnuts, ground











MIX cream cheese spread and mozzarella cheese until well blended. Stir in chopped bacon and seasonings.


SHAPE mixture into 54 balls, 1 level tsp. each. Roll in walnuts. Cover with plastic wrap.


REFRIGERATE at least 2 hours.Does anyone have any good recipes?
mmmmm.. this is a recipe that my aunt gave me you need Pillsbury biscuits(any number will do), 1pkg. of Philadelphia cream cheese, sugar 1/4 of a cup, melted butter in honey. lay out the biscuits; and mix sugar and cream cheese together then put the cream cheese mixture in the center of the biscuits and fold the biscuits or roll them pop them in the oven for 10-15 minutes or until golden brown melt butter and pour some honey on the melted butter and brush the honey mixture on the biscuit treat and enjoy!
TORTILLA PINWHEELS





FILLING:





8 oz. dairy sour cream


1 pkg. (8 oz.) cream cheese, softened


1 can (4 oz.) diced green chilies, well drained


1 can (4 oz.) chopped black olives, well drained


1 c. grated Cheddar cheese


1/2 c. chopped green onion





5 (10 inch) flour tortillas


Salsa





Mix all of the ingredients together thoroughly. Divide the filling and spread evenly over the tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends; refrigerate for several hours.


Unwrap; cut in slices 1/2 to 3/4 inch thick. Discard ends. Lay pinwheels flat on glass serving plate. Leave space in center of plate for small bowl of salsa if desired.





Makes about 50 pinwheels.





OLD TIME CORN FRITTERS





Serve fritters warm with maple syrup.


Serves 6.








3 eggs, beaten


2 tbsp. milk


1 tsp. baking powder


1 tbsp. melted butter


1/2 tsp. salt


1/2 tsp. pepper


1 1/4 c. flour, approx


Oil for deep frying





Mix together corn, beaten eggs, milk, melted butter, baking powder, salt and pepper, adding just enough flour to hold fritters together. Drop by tablespoons in hot oil and cook 3-5 minutes. Drain on paper towels.
Try Culinary Chef at http://www.culinarychef.com for recipes and special occasion menus.
Fried Rice





Recipe Summary


Difficulty: Easy


Prep Time: 15 minutes


Cook Time: 12 minutes


Yield: 4 to 6 servings





Peas, carrots and corn are a good choice because they're all about the same size so they'll cook at the same temperature and time. Also, they're a good size ratio to the rice. Other vegetables can be used but do not put too many veggies in ratio to rice or the rice will get soggy. Also, do not crowd the pan or the veggies will steam instead of cooking crisp and make the final dish soggy. The egg is cooked right before the rice because it has a tendency to stick to the pan and remnants in the pan burn as the other ingredients are cooked. When cooked right before the rice, any remnants become incorporated into the rice. Although jasmine rice is preferable, any kind of long grain rice can be used. Avoid using medium and short-grained rice as they tend to be sticky. Also, the rice should not be warm fresh rice, otherwise it will also tend to be sticky.








1/3 cup plain vegetable oil, like soy, corn, or peanut


1/3 pound black forest ham, diced, or about 2 cups cooked, cubed or shredded meat


1 onion, diced


Salt and pepper


3 cloves garlic, finely chopped


2-inch piece fresh ginger, peeled and finely chopped


3 whole scallions, thinly sliced on the bias, white and green separated


1 1/3 cups (6 ounces) medley frozen corn, peas, carrots


4 large eggs, lightly beaten


4 cups cold cooked long-grain rice, white or jasmine rice, grains separated





Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. Add the ham and cook stirring occasionally until lightly browned. Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl.


Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula.





Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Serve.





Roast Chicken with Vegetables





Recipe Summary


Difficulty: Easy


Prep Time: 10 minutes


Cook Time: 1 hour


Yield: 4 servings





New cooks are intimidated by the idea of roasting a chicken, but nothing could be simpler. If you roast the chicken with some vegetables in the same pan for about an hour, you will have a moist, golden bird and savory accompaniments--all ready to eat at the same time. While they cook, you can set the table, watch the news, maybe make a dessert.








8 whole carrots


1 teaspoon black pepper


2 medium-size yellow onions 4 sprigs fresh or 1 tablespoon dried rosemary


8 small white or red potatoes (about 1H inches in diameter)


1 whole chicken, about 3 1/2 pounds


3 teaspoons salt





Preheat oven to 425 degrees F.


Preparing the Vegetables Peel the carrots and cut them crosswise into 1 1/2-inch-long pieces. Cut the thicker pieces in half lengthwise as well. Peel each onion and cut into quarters. Wash the potatoes under cold water to get rid of any dirt. Leave them whole and unpeeled. Scatter the carrots, onions, and potatoes on the bottom of a 9-by-13-inch baking or roasting pan. Sprinkle 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper over them, and lay 2 sprigs of the rosemary on top. If you are using dried rosemary, put 1 tablespoon in the palm of your hand and crumble it over the vegetables.





Preparing the Chicken The giblets, which consist of the liver, gizzard, and heart, plus the neck, are usually in a package inside the cavity of the chicken, between the legs. Remove them and discard or refrigerate them to use later. If there is a pale-yellow chunk of fat on either side of the cavity, pull or cut it off and discard. Hold the chicken under cold running water and rinse it inside and out. Shake off excess water and pat dry with paper towels. Sprinkle the remaining 11/2 teaspoons of salt and 1/2 teaspoon of pepper over the outside of the chicken, rubbing them all over the skin. Set the chicken, the breast side facing up, on top of some of the vegetables, with the remaining ones surrounding the bird. Insert a dial-type (not instant-read) thermometer into the breast, taking care that the rod of the thermometer does not touch any bones.





Roasting the Chicken Put the chicken in the center of the oven and set the timer for 30 minutes. When the timer rings, remove the pan from the oven and, using a large spoon, turn over the vegetables that surround the chicken. Don't bother with the vegetables under the chicken. Return the pan to the oven and set the timer for 30 more minutes. After 30 minutes, take the chicken out of the oven to check for doneness. Insert the tip of a small paring knife into the meat of the thigh where it attaches to the body. If the juices that run out are pink, the chicken needs to continue cooking for another 10 to 15 minutes. If the juices are clear, it is done. The meat thermometer should show a temperature of 170 degrees F to 180 degrees F when the chicken is done.





Carving the Chicken Carve the chicken according to the instructions on the preceding page. Scoop the vegetables out of the roasting pan and onto a serving platter. Remove the fat from the pan juices. Arrange the cut chicken pieces on top of vegetables, spoon some pan juices over the chicken and vegetables, scatter the 2 remaining rosemary sprigs on top and bring the dish to the table for serving.
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NANCY's ITALIAN BEAN SALAD:


1 large green pepper, sliced in strips


2 small onions, sliced thin


1 medium can chick beans, rinsed - drained


1 medium can kidney beans, rinsed - drained


1 medium can cannellini beans, rinsed - drained


1 small can string beans, rinsed - drained


1 small can wax beans, rinsed - drained


1 small can lima beans, rinsed- drained


1/3 cup oil


2/3 cup white vinegar


1 cup sugar


1/2 teaspoon salt


1/4 teaspoon pepper


In large bowl, mix together beans with peppers and onions. In small bowl whisk oil, vinegar, sugar, salt and pepper. Add dressing over beans. Toss to coat. Cover. Refrigerate. Marinate overnight.





BACON AND TWO ONION CHEESECAKE:


6 slices bacon,cooked - (diced )


1 large sweet onion (chopped)


1 clove garlic (minced)


2 cups (15 oz.) ricotta cheese


1/2 cup half-and-half


2 Tablespoons all-purpose flour


1/2 teaspoon salt


1/4 teaspoon cayenne pepper


2 eggs


2 green onions (thinly sliced)


Assorted Crackers for serving


Cook bacon until crisp in large skillet; remove to paper towels. When cool, dice into small pieces. Cook sweet onion and garlic in drippings until tender. Drain in strainer; discard bacon drippings. In bowl combine ricotta cheese, half-and-half, flour, salt and cayenne pepper; beat until smooth. Add eggs, one at a time; beat until smooth. Reserve 3 tablespoons bacon for garnish. Stir remaining bacon, sweet onion, garlic and green onions into ricotta mixture. Lightly grease sides of an 8-inch or 9-inch springform pan; pour batter into pan. Bake at 350 degrees for 40 minutes or until set. Remove to wire cooling rack; cool to room temperature. Garnish with reserved bacon. Serve with assorted crackers,


Substitution: Vidalia-type sweet onions are particularly good in this recipe. If sweet onions are unavailable in your area, simply substitute yellow onions.
i love water chestnuts wrapped in bacon! or shrimp coctail on a bed of any kind of lettuce. both are very easy to prep. and are absolutely great!!!
Non-Fat Potato Salad Aloo Chat Recipe





This delicious cold potato salad has the flavors of India with zero fat. Perfect for a potluck - nothing to go bad and cause food poisoning!





INGREDIENTS:


6 medium sized red potatoes


5-6 tablespoons of fresh lemon or lime juice


2 teaspoons cumin powder


salt to taste


1/2 teaspoon red chili powder (from Indian grocery - not the stuff you use in chili)


2 tablespoons chopped cilantro leaves


PREPARATION:


1. Boil the potatoes in their jackets until tender but firm. Drain and peel (if desired). Cut them into 1/4 inch cubes.


2. Add the rest of the ingredients to the potatoes and mix well.


3. Let rest, uncovered, at room temperature for 15 minutes so the spices can blend.





Toss and serve.


4. Can also make ahead and refrigerate, remove it from the refrigerator 15 minutes before serving.





For the best flavor, buy whole cumin seeds. Gently roast them in a non-stick pan until they brown slightly, then grind in a mortar or a clean coffee grinder you save for spices. The flavor is much more intense and satisfying than the cumin powder you buy in the store.





Variations:





Use more red chili powder if you want it spicier, or none at all if you want it mild.


Add cubed, uncooked banana and mix.








Spinach Stuffed Mushrooms





These delicious stuffed mushrooms are great as appetizers or as a side dish. This recipe is appropriate for Phase 1 of the South Beach Diet


INGREDIENTS:


1 package frozen spinach


12 large mushrooms


Salt to taste


Pepper to taste


1/2 cup reduced fat cheese


Olive oil for cooking - about 2 tablespoons


PREPARATION:


1. Defrost the spinach and wring out excess water.


2. Place the spinach in a bowl, cover, and cook in the microwave on high for 3 minutes.





3. Remove the mushroom stems, chop the stems, saute them with a little olive oil.





Remove and add to the spinach.


4. Take the mushroom caps and gently saute them in olive oil for 3-4 minutes.





5. Add salt and pepper to taste to the spinach and sauteed chopped stems.





6. Place caps on plate, stuff each with a spoonful of the spinach mixture.





7. Top each cap with a little shredded cheese





Serve as a side dish with meat entree.





Cheesy Asparagus Bundles





Serve this easy and elegant side dish with roasted chicken from your grocer and fresh strawberries with angel food cake.





1 (10-ounce) package STOUFFER'S庐 Welsh Rarebit, prepared according to package directions, kept hot


16 asparagus spears


4 strips bacon


PREHEAT oven to 425掳 F.


WRAP each strip of bacon around 4 asparagus spears; place on baking sheet.


BAKE for 10 minutes; turn. Bake for an additional 10 minutes. Place on serving plate and top with Welsh Rarebit.


Makes 4 servings.





Chipolte-Glazed Vegetable Kebabs





2 medium-large zucchini, trimmed


18 small white mushrooms, stems trimmed flat with the caps


18 large cherry tomatoes, stemmed


3/4 cup Chipotle vinaigrette (recipe follows)


Salt and freshly ground black pepper





Cut each zucchini crosswise into 9 equally thick slices. Trim the slices to form cubes. Divide the vegetables, alternating them, among 6 flat metal skewers. Be certain to arrange the flat sides of the zucchini cubes and the stem ends of the mushrooms so they will get the maximum exposure to the fire.


Light a direct heat charcoal fire and let it burn down to medium-hot (5 seconds to ';ouch';) or preheat a gas grill to medium-high. Position the rack about 6 inches above the heat source.


When the grill is ready, lightly brush the kebabs with some of the vinaigrette. Lay the kebabs on the rack, cover and grill, turning every 2 minutes and basting often with the vinaigrette, until it is used up and the vegetables are lightly colored by the grill, 6 to 8 minutes total.


Season with salt and pepper and slide the vegetables off the skewers onto plates. Serve hot.


Serves 6.





Camembert served with peaches and crusty Bread.








A Beautiful Rind





1 (8-ounce) whole Camembert cheese with rind left on


4 peaches sliced, optional


1 baguette, sliced


This classic pairing is simple to prepare and sure to please


Makes 8 servings.





Asparagus Spears with Citrus-Ginger Dip





2 pounds asparagus


3/4 cup mayonnaise


3/4 cup sour cream


1 tablespoon rice vinegar


1 tablespoon orange juice


1 teaspoon grated orange zest


1 garlic clove, crushed


1 tablespoon Dijon-style mustard


1 1/2 tablespoons grated fresh ginger root


1 teaspoon soy sauce


1/2 teaspoon granulated sugar


Salt and pepper, to taste


Snap tough ends off asparagus. Peel stalks, if desired.


In large skillet, bring about 1-inch of water to boiling. Add asparagus and simmer, uncovered, until barely tender, about 4 to 5 minutes. Drain and dunk in ice water until cold; drain, cover and chill until serving.


Meanwhile, combine well all remaining ingredients in medium bowl. Transfer to serving bowl, serve with asparagus spears or cover and chill until serving.


Serves 8.





Big Bites





12-ounces red potatoes, peeled, cooked, cut into 1/2-inch pieces


2 cups (8-ounces) shredded Swiss cheese


1/3 cup chopped red pepper


1/3 cup chopped green pepper


1 cup mayonnaise OR light mayonnaise


1/2 teaspoon salt


1/8 teaspoon cayenne pepper


24 slices baked ham OR turkey


Finely chopped fresh parsley


Combine potatoes, Swiss cheese, and red and green peppers in medium bowl; stir in mayonnaise, salt and pepper.


Spoon 2 generous tablespoons potato salad on each ham or turkey slice and roll into a cornucopia (or funnel) shape; sprinkle with parsley.


Makes 24.





Note: The flavor of the cheese in the potato salad is best when eaten at room temperature, so remove from the refrigerator 1/2 hour in advance of serving time.
The side dish will depend on your main course I think. As for appetizer..my fav is vegetable crackers topped with cream cheese and pepper jelly..then top that with a small grape tomato or cucumber slice. Everybody loves 'em here. And they look nice too :) But like I said I would have to know what your main dish is in order to suggest side dish. Can never go wrong with some kind of rice dish...pretty much goes with everything or some kind of soup.
Crockpot Beans





3/4 lb. bacon, cooked, drained and crumbled


1 cup chopped onion


1 (16 oz.) can pork and beans, undrained


1 can red beans, drained


1 can great northern beans, drained


1 cup ketchup


3/4 cup brown sugar


1 Tbsp. liquid smoke


3 Tbsp. vinegar


salt and pepper





Put all ingredients in crockpot and stir well. Cover and cook on low for 4 - 6 hours.


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ITALIAN BEANS PARMESAN





陆 cup chopped onion


陆 cup chopped green pepper


1 Tbsp. butter or margarine


1 (16 oz.) can whole new potatoes, drained and sliced


1 (14 1/2 oz.) can stewed tomatoes


1 (16 oz.) can cut green Italian beans, drained


录 cup Parmesan cheese





In skillet, saute onion and pepper in butter until soft. Add potatoes; saute 2 minutes. Add tomatoes, cook over high heat until slightly thickened. Add beans, heat through. Sprinkle with cheese. Makes 6 servings.


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REUBEN DIP





8 oz. cheddar cheese, grated


8 oz. swiss cheese, grated


8 oz. turkey pastrami, diced


32 oz. sauerkraut, well drained


戮 cup mayonnaise





Mix all ingredients together, put in casserole dish, and bake at 350 degrees for 30 minutes. Serve with Club Crackers. (actually better to spread on crackers rather than trying to dip them in this appetizer)
Yummy Chicken Wings (crockpot)


12-18 chicken wings


1/3 cup soy sauce


1 tsp. ginger


2 garlic cloves, minced


2 green onions, minced


1 Tbs. honey


2 tsp. oil





Combine ingredients in your crockpot. Cook on low for 6-8 hours.