Announcement

Collapse
No announcement yet.

Take a recipe, give a recipe

Collapse

Get Away Today

Collapse
This topic is closed.
X
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • desertdweller
    replied
    Re: Give a Recipe, Take a Recipe

    Stir fries are really easy and flexible. This recipe calls for raw chicken but I've often used leftover chicken, pork or beef. I also like more vegetables such as sliced celery, carrots, mushrooms and green onions. A large skillet works well if you don't have a Wok.

    Kikomann and others make packets of seasonings for stir fry which are nice to have on hand but they are high in sodium.

    STIR FRY CHICKEN AND BROCCOLI

    1 whole boneless chicken breast cut into 1/4 inch slices
    3 tbsp. reduced sodium soy sauce
    1 tbsp. corn starch
    1 tsp. sugar
    4 tbsp. vegetable oil
    2/3 bunch fresh broccoli
    2 tbsp. dry sherry
    1 med. onion, sliced
    1/2 tsp. salt

    Combine the sliced chicken with soy sauce, cornstarch, sherry, and sugar; set aside. Cut broccoli flowerettes into 2-inch long pieces, taking care to slice pieces equal in size. Slice stalks into half-inch rounds.
    Place 2 tablespoons oil in a wok over high heat. Add broccoli and salt. Stir- fry broccoli for about 2 minutes; remove from wok and transfer to plate.

    Add remaining oil in wok and add onion slice. Stir onion over high heat several times and then add chicken mixture. Stir-fry constantly until chicken is almost cooked, about 2 minutes.

    Return cooked broccoli to wok and combine with chicken mixture. Stir together until chicken is completely cooked through. Serve immediately with rice. Makes 4 servings.

    Leave a comment:


  • Hakuna Makarla
    replied
    Re: Give a Recipe, Take a Recipe

    Ok I need help!!!
    I baked a chicken tonight and would like to use the left overs for tomorrows dinner. the problem is we hate left over chicken. its dry and well yucky! I need a recipe so I can use this chicken. Please, if any of you cooks can helP I would appreciate it. ( low cal to please we are watching our calorie intake)
    one more thing, how do I do stir fry? LOw cal to thank you so much, I really need to learn to cook!

    Leave a comment:


  • TinkPink
    replied
    Re: Give a Recipe, Take a Recipe

    Originally posted by desertdweller
    Crock Pot BBQ Pork

    In my search for hot weather recipes I came across this one that we've enjoyed several times this past summer. The often overlooked Pork Shoulder or Butt Roast is usually a great buy and often available here for under $1 per pound.

    1 medium onion, chopped
    2 cloves of garlic, minced
    4 oz. can of green chiles
    4 1/2 - 5 Lb. Pork Shoulder or Butt Roast, trimmed
    1 teaspoon Liquid Smoke
    1/3 cup cider vinegar
    1/2 cup apple juice or apple cider
    1/2 cup BBQ sauce
    1/4 cup Chili sauce
    salt and pepper to taste

    Combine all ingredients in the Crock Pot. Cover and cook on Low for 9 - 10 hours. Remove the roast and shred. Return the meat to the Crock Pot and stir into the sauce. Turn the setting to High and cook for 25 - 30 minutes.
    I made this tonight and it was SO good! So much flavor! I used pork shoulder. I didn't have cider vinegar so I just added that much more apple juice and I also didn't have chili sauce so I added a few splashes of tapatio and it was still really really good! I would definitely make it again!

    Leave a comment:


  • OogieBoogie
    replied
    Re: Give a Recipe, Take a Recipe

    Oogies Disneyland Mint Julep Recipe!!!!

    1 1/4oz Lime Juice
    3/4 oz Creme de Menthe Syrup
    1 lb Granulated Sugar
    6 cups water
    8 1/2 oz Lemonade Concentrate

    Combine sugar and water in a sauce pan. Stir until sugar is dissolved. Stir in lime and lemonade concentrate. Add creme de menth syrup and mix well. Continue stirring and bring to just below the boiling point. DO NOT BOIL!!! Remove from heat and chill. Add 1 part syrup to 5 parts chilled water.

    Leave a comment:


  • Hyperbole
    replied
    Re: Give a Recipe, Take a Recipe

    Caramel Apple Cookies:

    Use the recipe for Nestle Toll House cookies: http://www.verybestbaking.com/recipe....aspx?ID=18476

    Up the vanilla to one TABLESPOON. Instead of chocolate chips and nuts, add 1 cup of diced apple (small dices), and 1 cup of butterscotch chips.

    Tastes like a caramel apple!!!!

    Leave a comment:


  • baileykat
    replied
    Re: Give a Recipe, Take a Recipe

    Thanks DD! I'll try it out as soon as we're in our new house!

    Cooking with just a mircrowave isn't what it was in college!

    Leave a comment:


  • desertdweller
    replied
    Re: Give a Recipe, Take a Recipe

    Hey Bailykat...this is in answer to your question in the thread "What's For Dinner." It's the recipe I've been using since '67 when it was published in Gourmet Magazine.

    CHICKEN WITH 40 CLOVES OF GARLIC
    Poulet aux Quarante Gousses d'Ail

    Leave a comment:


  • dsnylndmom
    replied
    Re: Give a Recipe, Take a Recipe

    Q uick and Easy pizza burgers!

    After grilling your burgers(seasoned however you like, I just used premade patties)
    Spread buns with butter and garlic spread, grill buns indirect heat
    Top burger with mozzarella cheese & provolone
    Spread pizza sauce on grilled garlicky buns
    Tops sauce with a few pieces of pepperoni
    Add burger
    Add whatever additional toppings you prefer
    Spread more pizza sauce on top bun

    I used the leftover Trader Joe's pizza sauce & pepperoni from when I made TJ's pizza's the other night. We had our with Trader Joe's garlic fries I used a bit of the garlic topping from the fries for the spread on the buns.

    I served them with steamed veggies(california mix)sprinkled with crushed black pepper and fresh green grapes.

    Leave a comment:


  • Morrigoon
    replied
    Re: Give a Recipe, Take a Recipe

    neuhickman80: I know it's ages later, but in a pinch, ranch dressing makes a cool pizza sauce!

    Leave a comment:


  • Churro
    replied
    Re: Give a Recipe, Take a Recipe

    This is my son's favorite chicken recipe:

    1 can of cream of chicken soup
    1 can of cream of musroom soup
    1 envelope of onion soup mix
    2 lbs. of skinless, boneless chicken breasts(cut into pieces)

    Combine all of the ingrdients in a baking dish and mix well.Cover with aluminum foil and cook for 1 hour. Remove foil and cook for 10 mins.

    The sauce is great as a gravy over potatoes. It is a favorite of mine because it is quick and so easy. Funny thing is...separately noone likes those ingredients..but mix them together and YUM!

    Leave a comment:


  • desertdweller
    replied
    Re: Give a Recipe, Take a Recipe

    Crock Pot BBQ Pork

    In my search for hot weather recipes I came across this one that we've enjoyed several times this past summer. The often overlooked Pork Shoulder or Butt Roast is usually a great buy and often available here for under $1 per pound.

    1 medium onion, chopped
    2 cloves of garlic, minced
    4 oz. can of green chiles
    4 1/2 - 5 Lb. Pork Shoulder or Butt Roast, trimmed
    1 teaspoon Liquid Smoke
    1/3 cup cider vinegar
    1/2 cup apple juice or apple cider
    1/2 cup BBQ sauce
    1/4 cup Chili sauce
    salt and pepper to taste

    Combine all ingredients in the Crock Pot. Cover and cook on Low for 9 - 10 hours. Remove the roast and shred. Return the meat to the Crock Pot and stir into the sauce. Turn the setting to High and cook for 25 - 30 minutes.

    Leave a comment:


  • Crazy Legs
    replied
    Re: Give a Recipe, Take a Recipe

    Crockpot Meatballs

    1 onion, chopped fine
    2 tablespoon oil
    2 lbs. lean ground beef
    1 lb. lean ground pork
    4 eggs
    1 cup seasoned bead crumbs
    1 can beer
    1 tablespoon dill
    1 teaspoon pepper
    1 4 oz. can mushroom pieces, drained
    1 can cream of mushroom soup
    2 tablespoon lemon juice
    1 teaspoon salt
    parsley, chopped

    Lightly brown onion in oil.

    Mix meats with onion, eggs, bread crumbs, beer, dill, salt and pepper. Shape into meatballs. Brown in ungreased skillet.
    Blend mushrooms with undiluted soup and lemon juice.
    Layer meatballs in crockpot, moistening thoroughly with sauce. Cover. Cook 4 hours on LOW. Skim off any fat. Adjust seasonings.
    Serve from crockpot or remove to warm serving bowl and sprinkle with chopped parsley.
    Makes about 9 dozen meatballs. Allow 6 to 8 per person





    Last edited by dsnylndmom; 09-22-2005, 12:15 PM.

    Leave a comment:


  • Crazy Legs
    replied
    Re: Give a Recipe, Take a Recipe

    Fettuccine Alfredo Makes 4 servings

    2 teaspoons margarine
    3 cloves garlic, finely chopped
    4-1/2 teaspoons all-purpose flour
    1-1/2 cups fat-free (skim) milk
    1/2 cup grated Parmesan cheese
    3-1/2 teaspoons Neufchâtel cheese
    1/4 teaspoon white pepper
    4 ounces uncooked fettuccine, cooked without salt, drained and kept hot
    1/4 cup chopped fresh parsley

    Melt margarine in medium saucepan. Add garlic. Cook and stir 1 min.Stir
    in flour. Gradually stir in milk. Cook until sauce thickens, stirring
    constantly. Add cheeses and pepper; cook until melted. Serve on
    fettuccine; top with parsley. Nutrients per Serving: Cals 242; Total Fat
    9 g.Dietary exchanges 2 Starch 1/2 Milk 1/2 Meat 1/2 Fat

    Leave a comment:


  • Crazy Legs
    replied
    Re: Give a Recipe, Take a Recipe

    BROWN SUGAR CHEWIES

    1/4 cup (1/2 stick) butter
    1 cup packed light brown sugar
    1 egg, beaten
    3/4 cup all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon vanilla extract
    1/4 cup chopped pecans
    Confectioners' sugar for dusting

    Preheat the oven to 350°F. Spray an 8-inch square pan with vegetable oil cooking spray. In a small saucepan, melt the butter. Turn off the heat, add the brown sugar and stir until smooth. Stir in the egg. Sift together the flour and baking powder and stir into the brown sugar mixture. Add the vanilla and pecans. Pour batter into prepared pan and bake for 20 minutes. When cool, dust the top with a sifting of confectioners' sugar. After cutting into squares, remove from the pan and store in a plastic container with a tight-fitting lid.

    Leave a comment:


  • Crazy Legs
    replied
    Re: Give a Recipe, Take a Recipe

    Hawaiian Sunset Cake

    This makes a three-layer cake.

    1 box orange cake mix
    1 small box sugar-free instant vanilla pudding mix
    1 small box sugar-free orange gelatin
    4 eggs
    1/2 cup vegetable oil
    11/2 cup skim milk

    Mix ingredients together and pour into three greased and floured cake
    pans. Bake at 350 degrees F for 30 minutes, or until cake tests done.

    Filling
    1 (15 ounce) can crushed pineapple, drained
    1 (8 ounce) carton sour cream
    1 (12 ounce) package frozen coconut
    2 cups Splenda

    Combine ingredients. Reserve 1 cup of the mixture to mix with whipped
    topping later to cover cake.

    Spread remaining filling between layers and on top of cake. Combine
    the 1 cup reserved filling with 8-ounce container of light whipped
    topping and cover the entire cake. Refrigerate until ready to serve.

    Leave a comment:


  • Crazy Legs
    replied
    Re: Give a Recipe, Take a Recipe

    Super Easy Captain Crunch Chicken

    2 eggs, beaten
    1 cup crushed Captain Crunch
    1 large chicken
    Cut up the chicken into thighs, legs, breasts, etc. Clean and pat dry. Dip pieces into eggs, then into the Captain Crunch.
    Place on a sprayed baking sheet or cookie pan.
    Bake at 350 degrees for about one hour, turning intermittently. (If you don't, it might burn). It is done when a fork
    pressed into the breast meat no longer causes a squirt of liquid.

    Leave a comment:


  • Crazy Legs
    replied
    Re: Give a Recipe, Take a Recipe

    Fresh from the Garden Pumpkin Pie


    2 cups (473 ml) pumpkin puree (one small-medium pumpkin will make about 1 quart of puree)
    3/4 cup (177 ml) white sugar
    1 cup (237 ml) evaporated milk
    1 teaspoon (5 ml) cinnamon
    1/2 teaspoon (2 ml) ginger
    1/4 teaspoon (1 ml) nutmeg
    1/8 teaspoon (1 ml) allspice or cloves
    4 eggs
    1 9" unbaked pie shell

    To prepare pumkin:
    1. Cut the pumpkin in half, discarding the stringy insides.
    2. Then peel and cut the pumpkin into chunks.
    3. Place in a saucepan and cover with water.
    4. Bring to a boil and cook until the pumpkin chunks are tender.
    5. Remove from water.
    6. Let the chunks cool, and then puree the flesh in a food processor or mash.

    For the pie:
    1. Preheat oven to 425 degrees F.
    2. Blend all ingredients well in large bowl.
    3. Pour into prepared unbaked pie shell
    4. Bake at 425F for 15 minutes.
    5. Reduce temperature to 350F.
    6. Bake 45 minutes longer or until set.
    7. Cool at least 30 minutes.
    8. Chill before serving.


    Leave a comment:


  • Crazy Legs
    replied
    Re: Give a Recipe, Take a Recipe

    White Chocolate Dipped Fruit

    1 (6-ounce) box NESTLÉ® TOLL HOUSE® Premier White Baking Bars, broken into pieces
    1 tablespoon vegetable shortening
    24 bite size pieces fresh fruit (whole strawberries, orange, kiwi, banana, rinsed and patted dry


    LINE baking sheet with waxed paper.
    MICROWAVE baking bars and vegetable shortening in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth; cool slightly.
    DIP fruit about halfway into melted baking bars; shake off excess. Place on prepared baking sheet; refrigerate until set.

    NOTE: Pretzels, nuts, dried fruit, pound cake or cookies can also be used.

    Leave a comment:


  • Crazy Legs
    replied
    Re: Give a Recipe, Take a Recipe

    Chocolate Mud Squares w/Marshmallows

    1/2 cup butter or margarine, room temperature
    1 cup granulated sugar
    2 large eggs, separated
    1=1/2 cups flour
    1 teaspoon baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    1 cup chopped pecans
    1/2 cup semisweet chocolate chips
    1 cup miniature marshmallows
    1 cup light brown sugar, firmly packed


    Cream butter and granulated sugar at medium speed of a mixer until light and fluffy. Beat in egg yolks, one at a time, until well blended. Mix together the flour, baking powder, baking soda, and salt.
    Gently stir flour mixture into butter mixture. Press batter into a greased and floured 13x9x2-inch baking pan. Pack down. Sprinkle with chopped pecans, chocolate chips, and marshmallows. Beat egg whites until stiff peaks form; fold in brown sugar. Spread over the topping in pan. Bake at 350° for 30 to 35 minutes, or until crust is formed. Cool bars in pan on a rack. Cut cooled bars into squares.

    Leave a comment:


  • Crazy Legs
    replied
    Re: Give a Recipe, Take a Recipe

    CHOCOLATE COBBLER

    This dessert is wonderfully fast and easy. It makes a delicious sauce which thickens as it cools and can take vanilla ice cream or Cool Whip after cooling.

    6 Tbsp. butter or margarine
    1 cup self-rising flour
    3/4 cup sugar
    1 1/2 Tbsp. cocoa
    1/2 cup milk
    1 tsp. vanilla
    1 cup sugar
    1/4 cup cocoa
    1-1/2 cup boiling water

    Melt 6 Tbsp. butter or margarine in 13x9 pan in 350 oven.
    Mix flour, 3/4 cup sugar, 1-1/2 Tbsp. cocoa, milk and vanilla in small bowl. Spoon this batter over melted butter. Do not mix butter into batter.
    Mix 1 cup sugar and 1/4 cup cocoa together. Sprinkle over batter. Pour boiling water on top.

    Bake at 350 degrees for 30 minutes. Delicious served with ice cream.


    Leave a comment:

Get Away Today Footer

Collapse
Working...
X