recipelink.com Chat Room
01-22-2000 Recipe Swap
22 Assorted Recipes

Marie,Ohio (10:33:55) : Zesty Lemon Chicken

6 whole chicken breasts ( boned and skinned)
2 C. fresh lemon juice (9 -10 lemons)
1 C. flour
1-1/2 t. salt
2t. paprika
2 t. freshly ground black pepper
1/2 C. oil ( whatever you use)
2 T. grated lemon peel
1/3 C. brosn sugar
1/4 c. chicken broth ( I use boullion low salt)
2 lemons sliced
minced fresh parsley
in large zip-lock bag combine chicken and lemon juice..squeeze out air..
refregerate overnight.

Remove chicken..reserving 2 T of marinade and pat dry.
put flour, salt,paprika and pepper in plastic bag and shake until well mixed.
Put chicken breast in bag one at a time..heat skillet and fry a few at a time until well browned.
( spray the pan and use less oil)
Arrange chicken in baking dish..sprinkle evenly with lemon peel and brown sugar.
Mix chicken broth with resrved marinade.
place thin lemon slice on top of each breast and sprinkle with minced parsley.
Bakd 350--20-30 minutes..
Excellent hot or cold..
and yes..it does take 10 lemons.

Sandy,TX (10:25:31) : LEMON CHICKEN BROCCOLI

1 tsp. vegetable oil
chicken breasts, skinned and deboned
1 to 2 cans cream od broccoli soup (or i can crm of broccoli and 1 can crm of celery)
1/4 cup milk, or a little more, depends on how many breasts you are fixing
1/8 tsp pepper
4 thin lemon slices
2 tsp lemon juice

In skillet, in hot oil, book chicken until browned on both sides. Spoon off fat. Combine soup and milk. Stir in lemon juice and pour over chicken and tope each piece with a slice of lemon. Reduce heat, cover and simmer about 10-15 minutes or until chhicken is fork tender.

KellyWA (10:18:42) : Low-Fat Chicken Tamale Pie
Serving Size : 2

4 Ounces Chicken breast -- diced
2 Onions -- diced
1 Large Zucchini -- diced
Minced garlic to taste
1/2 10 Oz. Pkg Frozen Corn
1/2 4 Oz Can Green Chiles -- diced
1 10 Ounces Ca tomatoes with chiles
2 Tablespoons Chile powder
1 Teaspoon Cumin
Salt and pepper to taste
1 Cup Masa harina or corn meal
1 Tablespoon Flour
1 1/2 Teaspoons Baking powder
1/2 Teaspoon Salt
1/2 Cup Milk
1 Egg
2 Tablespoons Oil
The rest of the corn & chils
1 Ounce Grated cheddar cheese

Saute the onions, chicken and garlic in a non-stick pan.

If you don't cook it too hot, cover it and add a bit of water if it starts
to stick, you can do it without any oil at all. Add the zucchini, corn,
chiles, canned tomatoes and seasonings and cook another 5-10 minutes. In a
bowl, mix the dry ingredients well. Add the wet ingredients and the chiles
and corn and mix until just blended.

Pour the filling into a casserole sprayed lightly with PAM and top with the
corn mixture. Sprinkle the cheese on top and bake, uncovered at 350 for
about 20 minutes until it's quite bubbly.

This is less than 10 grams of fat per
serving and if you used non-fat cheese it would be considerably less.

KellyWA (10:17:22) : Originally posted on TKL by Judy/AZ January 1998

Chicken w/ Caramelized Onions
4 servings

1/2 teaspoon salt
1/4 teaspoon dry thyme
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
1/2 cup chicken broth
1/4 cup balsamic vinegar
1 large onion sliced
1 pound chicken breast

Coat large skillet with cooking spray and place over medium heat until hot.
Add onion. Cover and cook 10 minutes until deep golden stirring often. combine
salt, thyme, red pepper and black pepper. Sprinkle half the mixture over
onions. Add 1/4 cup chicken broth and cook 10 minutes, stirring frequently.
Add 6 tablespoon broth and cook until liquid evaporates. Repeat procedure with
remaining broth. Add vinegar and cook an additional 2 minutes or until most of
the liquid evaporates. Remove from pan and keep warm. Rub chicken with
remaining spice mixture. Coat skillet with cooking spray and heat. Add chicken
and cook for 2 minutes on each side. Serve with onions

Marie/ME (08:49:50) : PHLAX BREADX

1/4 cup ground DFG
bread machine

Follow recipe for bread except substitute ground DFG for equal amounts of wheat flour.
Example 2 1/4 cups flour, just use 2 cups flour and add 1/4 cup ground flax.

mrs.djxfour.ky (07:59:25) : lottie-ak (06:43:02) : Cinnamon-Pecan Puffins

1-1/2 oz pecans chopped finely
1/2 tsp. cinnamon
Sweetener
3 large eggs separated and at room temperature
1/4 cup soy flour or protein powder (personal choice here)
3/4 tsp. baking powder
Salt
1/4 tsp. cream of tartar
3 Tbsp. sour cream
3/4 tsp. butter extract
1/2 tsp. vanilla
20 drops bitter almond extract
3 T cold water

Combine pecans, cinnamon, and sugar substitute that would equal to 1 Tbsp. of sugar and mix well. Set aside for toppings. Preheat oven to 325F. Separate eggs. Beat egg whites with cream of tartar until stiff but not dry. Beat egg yolks till thick and lemon-coloured. To egg yolks, add sour cream, extracts, sugar substitute to equal to 1/8 cup sugar, and water and beat thoroughly. Combine soy flour/powder, baking powder, and salt and sift into the yolk mixture. Stir until combined, and then gently fold in the egg whites. Grease a muffin or cupcake tin for 8 puffins. Spoon 1 Tbsp. of batter into each greased section. Sprinkle a little topping mixture over this batter, then spoon remaining batter, dividing it evenly. Top with remaining nut mixture and bake in preheated oven for 50-60 minutes. Cool the puffins completely in the pan.

KellyWA (07:50:02) : (Emily, found this on the web)

Turkish Coffee

one tablespoon of very finely ground coffee for each demitasse of water

Take one tablespoon of very finely ground coffee for each demitasse of water (by finelyt ground, I mean powdered by a morter and pestle).

Add the ingrediants together in an ibrik, a long handled, tapered container essential for the process -- they're not too expensive.

Bring the mixture to a boil, removing from the heat as it foams up. Be careful to ensure that the coffee does not boil over. Tap the ibrik to settle the foam and return to the heat. Boil the coffee twice more this way.

This step is pretty critical, and with practice, your timing will improve.

Serve the coffee in individual demitasses.

If preferred you can add a pinch of cardamom and some sugar to the mixture before
boiling. This make the coffee more Lebanese in character.

Kris/B.C. (04:47:55) : his waffle recipe is wonderful, It's a guormet's recipe for Waffles
it comes from my friends brother who became a head chef years
ago, He now is somewhere in Europe. Try this:

****Jacques Waffles****

1 cup cake and pastry flour
1 tbsp wheat germ
1/2 tbsp castor sugar
1 tsp ground cardamom spice
2 eggs
2 cups sour cream
Whipping Cream
Strawberries *fresh or frozen*

Combine first 4 ingredients in mixing bowl. beat egg whites until
stiff peaks form then add yolks carefully folding in to incorporate,

gently stir in sourcream until blended. mix dry ingredients and
blend gently, after you put 1 cup of batter at a time in waffle iron
(or what your waffle iron holds. and bake until golden, serve with
light spinkles of icing sugar and strawberries followed by fresh
whipping cream.

Makes 3 - 9inch waffles. ENJOY!!! DELICIOUS!!!

Kris/B.C. (04:44:51) : Tropical Bannana Muffins

2 cups flour
1/4 cup wheat germ
1 tsp b powder
1 tsp b soda
1/2 tsp salt
1 cup chocolate chips

Mixture #2

3 large ripe banannas
2 large eggs
3/4 cup sugar (White)
1/2 cup oil
1/2 cup buttermilk
1 tsp vanilla extract

Preheat oven 350F. grease muffin tins with shortening.
Mix flour, wheat germ, baking soda, baking powder & salt. Mix
well, stir in
chocolate chips, set aside.

In larger bowl mash banannas to make 1 1/2 cups, beat in eggs,
sugar, oil, buttermilk and vanilla until smooth and well blended.

Add in flour mixture, stir until moistened (DON'T BEAT OR
OVER-MIX)
Pour batter to the top of tins, bake in oven until nicely browned.
Toothpick inserted in centre should come out clean.

I hope you enjoy These, they can also be substitutes with
pineapple instead of banannas, they result everytime as a moist,
soft muffin.

These are the best!!! Try them, Let me know!!!

Kris

Kris/B.C. (04:41:14) : Here is an OLD COUNTRY PORK SAUSAGE RECIPE THAT'S
YUMMY!!!

5 lbs coarse ground pork butt
5 tsp salt
1 tsp margaram
2 tsp black pepper
1/2 tsp thyme
1/2 tsp all spice
2 finely chopped onions (white are the best for this)
5 cloves of garlic (pressed)
1 cup cold water

Add all the ingredients, mix very well and stuff into small
synthetic, hog or sheep casings.

That's it, fry them, bake them or use them in spaghetti sauce,
there incredible!!!

You made me so hungry for sausage I'm making some for dinner
today to put in my sauce.

Kris

Kris/B.C. (04:35:29) : his recipe for cherry pie is awesome""

I hope this is the one your looking for!

Preheat oven to 450 F
Pastry is 1 3/4 cup all purpose flour
Mix in 3/4 tsp salt
With a pastry blender, cut until the consistancy of coarse meal with a few larger pieces
3/4 cup shortening (I use TENDERFLAKE)
add 4-5 tbsp ice water and mix with a fork lightly, just until dough cleans easily from bowl.
Chill in fridge for 30 minutes.

Makes a nice two-crust 9-inch pie.

Divide dough in half . Roll lightly, about 1" larger than inverted pie plate.

Roll pastry over rolling pin and transfer to pie plate. Unroll and ease into place, Don't stretch the pastry.

The filling is:

1 1/2 cups sugar
1/4 cup all purpose flour
Combine with 4 1/2 cups pitted sour cherries
Turn into pastry lined pie plate.
Dot with 2 tbsp butter
Sprinkle with 1/2 tsp cinnamon and 1/2 tsp almond extract.

Cover with top crust. Seal and flute edges.

Make 4 slits in top crust.

Bake at 450 F for 15 minutes, or until pastry is golden. Reduce heat to 325 F and continue baking 55-60 minutes
longer until filing has thickened .

Makes one 9-inch pie.

The crust is so very light and flaky it is the best.

Try for yourself.

Kris.

KellyWA (04:27:47) : Originally posted on TKL by Kathy-IdahoOctober 1997

Marble Cheesecake Pie

1 Cup Confectioners Sugar
1 Large package cream cheese
1 large container cool whip (not gian size)
1 small package instant chocolate pudding.
1 graham cracker crust

Soften cream cheese. Mixw until smooth. Add the confectioners sugar. Mix
well.
Add in the cool whip until smooth. Make
instant pudding according to package
directions. Stir in 1/2 of the pudding, making a marble effect. Save the
rest
of the pudding for something else.
Pour into crust and let it set.

1 pkg. cool whip

Kris/B.C. (04:24:08) : Cinnamon Raisin Oatmeal Pecan Cookies

1 cup butter
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 cup brown sugar
1 cup white sugar
2 eggs -- beaten until frothy
3 cups rolled oats
1/2 cup raisins
3/4 cups finely chopped pecans Melt butter and cool to room temperature. Sift flour, cinnamon, baking soda, baking powder together
then add sugars to butter stir well. add eggs, all dry ingredients, then oats, raisins and pecans

Drop by spoonfuls onto well-greased cookie sheets. Bake at 350F for 10-12 minutes until lightly
browned

I use 1/2 tsp of Cardamom spice to this mixture, gives the cookies a wonderful taste!!!!.

Makes around 5 dozen (Recipe can be halved if desired)

Enjoy !!!!

KellyWA (04:23:29) : Originally posted by Judi Mae, CA October 1997

Title: WHITE CHOCOLATE RASPBERRY CHEESECAKE
Categories: Cheesecakes
Yield: 20 servings

CRUST:
2 c Dried bread crumbs
1/2 c Sugar
1 ts Cinnamon
1 Stick butter
1/2 c Chopped pecans

CAKE:
32 oz Cream cheese; softened in
-micro for 2 minutes
1 c Sugar
5 Jumbo eggs; shelled and
-warmed in micro 2 minutes
6 oz White chocolate; melted
1/4 c Cornstarch
1 tb Vanilla
1/2 c Heavy cream
1 pt Raspberries

RASPBERRY TOPPING:
1/4 c Cornstarch
3/4 c Sugar
1 pt Raspberries
1/2 c ;water

Crust: Mix bread crumbs, sugar, cinnamon in 10" springform pan. Put butter
and pecans in ceramic bowl and place in micro for 1 1/2 minutes on high. Add
to crumbs, mix and pat on bottom and sides of pan.

Cake: Cream the cheese until light. Add the sugar and beat again. Add the
eggs one at a time, beating after each. Add the cornstarch, vanilla, cream
and mix
well. Add chocolate and mix well. Stir in raspberries, gently, or drop in
carefully after pouring batter into pan. Pour into pan. Place in preheated
oven in which a pan of water has been placed
on the bottom rack. Bake at 350 degrees F. for 1-1/2 hours. Cake will appear
done around edges and still be soft in middle.

Run a knife around the edge when you turn off the oven, but if possible, let
it cool in the oven with the door cracked for awhile. Cool several hours.
Top with Raspberry topping.

Topping: Mix cornstarch and sugar VERY WELL in a small saucepan. Add the
berries and water and stir. Heat over medium heat until thick, bubbly and
sauce clears (at least mostly clears). If desired, add 2 tablespoons rum.
Pour over the cheesecake.

kris/bc (04:14:38) : Dreamy chocolate cream pie

1 cup all purpose flour
1/8 tsp salt
8 tbsp sugar
2 tbsp unsweetened cocoa powder
1/3 cup + 1 tbsp butter
3 eggs
1 tbsp cornstarch
1 cup whipping cream
1 cup semi-sweet chocolate morsels
1 tbsp vanilla extract (pure)
2 tbsp chopped almonds (optional)

Pastry is: mix flour, salt, cocoa, 2 tbsp sugar. cut in butter. Mix in 1 egg yolk. save the white for next step.

roll dough to a 1 - inch round. Then press with fingers into 9 - inch pie plate, covering edges. Chill 15 min. Bake in slow oven (325)F.
25-30 minutes.

TO MAKE FILLING:

Put the 2 egg yolks, cornstarch and whipping cream in double boiler; beat until blended. Add chocolate and cook over boiling water
until thick. stirring all the time. Remove from heat add vanilla. Pour into shell, beat all egg whites until foamy; gradually add
remaining 6 tbsp sugar and beat until stiff peaks form. Pile lightly on pie and sprinkle with crumbled almonds. Bake in oven (350)F.
10 minutes, Cool; Chill.

Serve with mocha flavored whipping cream.

Just whip some cream until peaks form add 1-2 tsp General Foods Instant Mocha Flavoured Coffee. or plain, whichever you prefer.

I'm sure you'll love this pie it's Yummmmmmy.......

Makes 6 servings.

KellyWA (04:12:39) : (from the TKL archives)

CHEESECAKE FACTORY KEY LIME CHEESECAKE

1 3/4 cups graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3- 8oz. pkgs cream cheese, softened
1 tsp. vanilla
1/2 cup fresh lime juice (about 5 limes) If using key limes or juice,
use half as much.
3 eggs
whipped cream

Preheat oven to 350*. Combine crumbs,
butter and 1 Tbsp. sugar in a bowl. Stir
well to to coat all crumbs. Keep it
crumbly. Press the crumbs onto the bottom
and half way up the sides of an 8"
springform pan. Bake crust for 5 mins.and
set aside.

In large bowl combine cheese, 1 cup sugar
and vanilla. Mix with electric mixer
till smooth. Add the lime juice and eggs
and continue to beat till smooth and
creamy.

Pour filling into crust. Bake for 60 to
70 mins. If top is turning light brown
it's done.

Remove from oven and allow to cool till room
temperature. Put into fridge. When chilled,
remove the pan sides and cut.

Serve with whipped cream.

KellyWA (04:00:42) : Originally posted on TLK by Betsy-TKL
November 1997

Apple and Nut Pockets

DOUGH
8 tb Unsalted butter; softened
1 1/4 c Sugar
1 Large egg
1 1/2 ts Vanilla extract
2 1/2 c Sifted all-purpose flour
1/2 ts Salt
1/4 ts Baking soda

FILLING
2/3 c Apple butter
1 tb Lemon juice
Grated zest of 1 lemon
1/4 c Finely chopped walnuts
Confectioners' sugar
-for dusting

To make the dough: In a medium bowl, using a hand-held electric mixer set
at high speed, beat the butter until creamy, about 1 minute. Add the sugar
and beat until light in color and texture, about 2 minutes. Beat in the egg
and vanilla. Sift the flour with the salt and baking soda. Gradually add
the flour mixture to the butter mixture, beating well after each addition.
Scrape the dough onto a large piece of plastic wrap and wrap tightly.
Refrigerate until the dough is firm enough to roll out, at least 6 hours,
or preferably overnight. To make the filling: Combine the apple butter,
lemon juice, lemon zest, and walnuts and mix well. Preheat the oven to 375
degrees. Divide the dough into 4 portions. On a lightly floured work
surface, roll out one portion of dough to 1/8 inch thickness. (If the dough
crumbles, work in your hands until malleable.) Using a 3-inch round cookie
cutter, cut out rounds of the dough. Gather up the scraps to work into the
remaining dough. Repeat the process until all the dough has been used.
Place a rounded teaspoon of the filling in the center of half of the
rounds. Brush the edges of the rounds lightly with water. Place the
remaining rounds on top of the filled cookies. Using a fork, press the
edges sealed. Don't worry if cracks appear in the surface. Transfer the
cookies to ungreased baking sheets. Bake until lightly browned, 12 to 15
minutes. Transfer to wire racks and cool completely. Sprinkle with
confectioners' sugar before serving. Makes about 20 large cookies. Source:
"An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena
Chalmers

KellyWA (03:58:33) : (Originally posted on TKL by Betsy November 1997)

Recipe: Chocolate Shortbread
Makes about 24 cookies

4 ounces (4 squares) unsweetened baking chocolate
1 cup unsalted butter, softened
1 cup light brown sugar
2 teaspoons vanilla extract
2 cups sifted cake flour
1/2 teaspoon baking powder
1 cup walnuts, coarsely chopped

Preheat the oven to 350 F. Lightly grease two large
baking sheets with butter or vegetable shortening.

Melt the chocolate in the top of a double boiler over simmering water,
stirring frequently. Remove the pan from the heat and set aside.

In a large mixing bowl, cream together the butter and sugar. Mix in the
vanilla extract. Beat in the melted chocolate and mix thoroughly. Sift the
flour with the baking powder. Using a pastry blender, or two forks, work the
flour mixture into the butter mixture until it is thoroughly blended. Mix
the chopped walnuts into the dough by hand.

On a floured work surface, roll out the dough to a thickness of 1/2 inch.
Cut out the cookies using a 2-inch, curly-edge biscuit or cookie cutter.
Place the cookies 1 inch apart on the baking sheets. Bake for about 15
minutes, or until the cookies are light brown. Remove from the
oven.

After the cookies have cooled for 2 to 3 minutes, but are still warm to the
touch, use a spatula to transfer them to wire racks to cool completely.

KellyWA (03:56:01) : (Originally posted on TKL by Betsy, November 1997)

Recipe: Blue Moon Cookies
(Butter Cookies I + Lemon Icing)

Recipe: Butter Cookies I
Makes about 48 cookies

1 cup unsalted butter, softened
1 1/2 cups light brown sugar
2 eggs
2 TABLESPOONS grated lemon zest [I used 1 TB lemon extract]
4 cups sifted flour
1 teaspoon cinnamon
1 TABLESPOON ground ginger
1/2 teaspoon salt

Preheat the oven to 400 F. Lightly grease two large baking sheets [I
used 3] with butter or vegetable shortening.

In a large mixing bowl, cream together the butter and sugar. Beat in the
eggs, one at a time. Add the lemon zest and mix well. Sift together the
flour, cinnamon, ginger, and salt. Gradually add the flour mixture to the
batter, 1/2 cup at a time. Work the batter into a smooth, stiff dough,
finishing the kneading on a floured work surface.

Roll out the dough to a thickness of 1/4 inch. Cut out the cookies using
a 2-inch, curly-edged biscuit or cookie cutter. Place the cookies 1 inch
apart on the baking sheets. Bake for 10 to 12 minutes, or until the
cookies have browned around the edges. Remove from the oven.

After the cookies have cooled for 2 to 3 minutes, but are still warm to
the touch, use a spatula to transfer them to wire racks to cool completely.

[365 Great Cookies You Can Bake, by Lois Hill, pg 129 (recipe #232).
1990, Weathervane Books, Outlet Book Company, Random House, New York]

[I used a crescent-moon cookie cutter.]

RECIPE: Lemon Icing

"Lemon Glaze: Mix 1 tsp. Lemon Extract, 1/3 cup hot water and 4 cups
confectionrs' sugar. Drizzle over pastry, donuts or cake."

From: Schilling Pure Lemon Extract, McCormick & Co. Inc., Hunt Valley MD

(4 cups is 1 lb. of sugar, as near as I can tell. It didn't work; that
is, it wasn't a glaze, it needed more water or less sugar for that. It
was a thick icing or frosting, pure and simple. I added blue food
coloring to it, and used it to frost the cookies after they cooled.)

Sue,.MA (03:16:06) :

Mushroom Croustades
Recipe By : nancy burakoff

2 tablespoons butter
18 slices thinly sliced white bread

4 tablespoons butter
3 tablespoons finely chopped scallions
1/2 pound fresh mushrooms -- chopped fine
2 tablespoons flour
1/2 pint heavy cream
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup parsley (1 T dried)
1/3 cup fresh chives (1 1/2 t dried)
1/2 teaspoon lemon juice

Topping: 2T parmesan cheese, 1 T butter cut in tiny pieces.
Croustades: heat oven to 400. butter inside of 18 2" muffin cups. cut 3# circle from each bread slice and press circle into cup snugly. Bake for 10" until golden bread and remove to cool.
Filling: Melt 4 T butter. Add onions, cook 3 min, stirring often. Add mushrooms, increase heat and cook 8-10 min until water cooks out. Remove from heat, sprinkle flour over mushrooms and stir in. return to stove gradually stir in cream and cook, stirring constantly until mixture thickens and simmers for 2-3 minutes. Remove from heat, stir in salt, cayenne, parsley, chives and lemon juice.
ASSEMBLY: Put croustades on baking sheet and fill each with heaping T of mushroom filling -- sprinkle with parmesan and dot with butter. Bake 10 min until heated at 350. NOTE: Croustades can be made ahead and frozen. Filling will keep refrigerated for 1-2 days.

Kim.,.OK (10:58:18) : Corn Tortillas
You make these like pancakes. You can use these for enchalada, tacos, or to make chips. If you prefer a thinner tortilla you can add a bit more water to thin the batter. These are very good.

1 cup Flour
1/2 cup corn meal
1/4 t. salt
1 egg
1 1/2 cup water

Mix all ingredients well. Batter should be fairly thin but not to thin. Adjust recipe according to your needs by using more or less flour or more or less water. Pour 1/4 cup (or more or less depending on the size of tortilla you want) on to a heated non-stick griddle or skillet. Quickly take the back of a spoon and starting from the center of the batter in a circular motion move the spoon outward to distribute the batter until you reach the edges of the tortilla. Allow tortilla to cook until edges start to slightly lift from pan. Turn. Allow to cook a few moments. Remove from heat and continue with rest of batter.