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recipelink.com Chat Room Recipe Swap
06-04 to 6-11-2000 – 12 Main Dishes
recipelink.com (11:31:01) : Roasted Garlic Pasta Primavera
Recipe By : Home & Garden TV -- All In Good Taste
1 tablespoon Olive oil
1 whole Roasted garlic head - (to 1 1/2)
1 cup Sliced mushrooms
1 cup Sliced tomatoes
1/2 cup Sliced black olives
1/2 cup Chopped artichoke hearts
1/2 cup Garlic Sauce -- (see recipe)
3 cups Pre-cooked pasta -- any variety
2 cups Fresh baby spinach
1/2 cup Grated white cheese
Salt and pepper -- to taste
Saute garlic in olive oil. Add mushrooms, tomatoes, olives and artichoke hearts. Add Garlic Sauce, pasta, spinach and cheese. Add more sauce, if desired, and salt and pepper to taste. Blend ingredients and serve immediately.
recipelink.com (11:29:29) : Balsamic Steak
Recipe By : Linda Gassenheimer - DINNER IN MINUTES
Serving Size : 4
1 1/4 pounds Skirt, flank, or lean sirloin steak
1 cup Balsamic vinegar
2 tablespoons Chopped onion
Salt -- to taste
Black pepper, freshly ground -- to taste
Preheat a gas grill or broiler for 10 minutes, or start a charcoal fire 30 minutes ahead.
Remove fat from meat. Place in a bowl or plastic bag with vinegar and onion. Let marinate 20 minutes. Drain and place on a hot grill or under a preheated broiler. For rare, cook 5 minutes if steak is thin or 8 minutes if thicker. Cook longer if you like it medium or well done. Remove to a cutting board, cover with foil, and let rest 5 minutes. Slice on a diagonal against the grain. This recipe provides 4 servings.
Comments: Skirt steak is full of flavor and cooks quickly. Balsamic vinegar tenderizes and flavors the meat without adding extra calories.
Patti/Dnvr (05:31:05) : Jerk Chicken
3 green onions, including tops, chopped
2 cloves garlic, chopped
1 tbls each, ground allspice, and dried thyme
1/2 teas fresh-ground pepper
1 1/4 teas salt
2 tbls brown sugar
1/4 teas vinegar
1/4 cup cooking oil
4 whole chicken legs
In a food processor or blender, puree all ingredients except the chicken. Put the chicken in a large roasting pan and coat with the puree mixture. Let marinate about 30 minutes.
Heat oven to 450 degrees. Cook the chicken in the upper third of the oven for 15 minutes. Turn over and let cook another 15 minutes or until done.
recipelink.com (11:36:37) : Spinach-Stuffed Shells
Recipe By : Southern Living March 1999
2 pkgs frozen chopped spinach -- thawed
1 lb extra-lean ground beef
1/4 teaspoon ground nutmeg
1/2 teaspoon salt -- divided
1/2 teaspoon pepper -- divided
1 jar marinara sauce (16 oz)
1 container 1% low-fat cottage cheese (16 oz)
1 large egg
1/4 cup grated Parmesan cheese
18 jumbo shells -- cooked
Drain spinach well; pressing firmly between layers of paper towels. Set aside.
Cook ground beef in a large skillet, stirring until it crumbles and is no longer pink. Drain and pat dry with paper towels. Wipe pan drippings from skillet with a paper towel. Return beef to skillet, and stir in nutmeg, 1/4 teaspoon salt, 1/4 teaspoon pepper and marinara sauce. Set aside.
Stir together spinach, cottage cheese, egg, Parmesan cheese, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Spoon evenly into shells.
Spread half of sauce mixture on bottom of a lightly greased 13x9-inch baking dish. Arrange shells over the sauce; pour remaining sauce over shells.
Bake, covered, at 350F for 30 minutes.
recipelink.com (12:01:55) : Creamy Cheesy Chicken Pasta Casserole
Indiana Dairy Recipe Contest Winner
7 oz. spaghetti, broken into 3 inch lengths 1/2 cup chopped green pepper
1/2 cup chopped red (sweet) pepper
3/4 cup chopped onion
1/4 cup butter
1/3 cup flour
1 cup milk
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 can (10 3/4 oz.) can of condensed cream of chicken soup 1 cup sour cream
1 teaspoon celery salt
1/2 teaspoon pepper
4 cups chopped cooked chicken
2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1 can (28 oz.) French fried onions
Cook spaghetti according to package directions. While spaghetti is cooking, saute green and red peppers plus onion in butter until tender. Blend flour and milk; cook until thickened. Stir in soups, sour cream, seasonings and chicken. Add drained spaghetti. Pour mixture into buttered 13x9x2-inch baking dish. Cover and bake at 350ƒF for 3/4 hour. Uncover; top with Mozzarella and cheddar cheeses, then French fried onions. Return to oven for 15-20 minutes or until lightly browned.
Makes 8 servings
recipelink.com (09:23:07) : Scampi Kebobs (George Forman Grill)
Recipe By : Katherine Smith
Date: Wed, 11 Mar 1998
To: EAT-L
32 Med Shrimp -- Peeled
8 Fresh Mushrooms
8 Cherry Tomatoes
1 Med Green Pepper
1 Med Red Peppers
8 Small Onions (can use 1 large cut in pieces
8 Skewers (Wood) -- Soaked In Water
4 Tbsp Butter
1/2 C Olive Oil
3 Lg Cloves Garlic -- Crushed
1/8 Tsp Curry Powder
Salt & Pepper To Taste
Melt butter in microwave, do not boil. Stir in olive oil, garlic, curry powder, salt and pepper cut up red, green peppers and onions. Combine all ingredients and allow to marinate for 1 hour in refrigerator. You can marinate longer if you desire).
Assemble 4 shrimp, 1 cherry tomato, 1 mushroom 1 red pepper, 1 green pepper and one onion piece in decorate fashion on each skewer. Preheat grill for 5 minutes, brush with olive oil and line up kebobs on grill. Cook 4 minutes, turning half way over after 2 minutes.. Brush on excess scampi sauce serve immediately.
recipelink.com (09:22:22) : Spicy Short Ribs (George Foreman Grill)
Recipe By : Katherine Smith
Date: Wed, 11 Mar 1998
To: EAT-L
1/2 C Olive Oil
1 Tsp Dried Oregano
1 Tsp Thyme
2 Lg Garlic Cloves -- Minced
1/2 Tbsp Balsamic Vinegar
2 Tbsp Brown Sugar
2 Tbsp Chili Sauce
1 1/2 Lbs Flank Steak Or London Broil
Mix all ingredients together and pour over flank steak or London Broil. Marinate overnight. Remove from refrigerator about one hour before cooking. Preheat grill for 5 minutes and cook approximately 5 minutes. Check after 3 minutes. Let stand about 10 minutes before slicing and slice at an angle across grain, serve immediately.
recipelink.com (09:21:32) :
Marinated Flank Steak or London Broil (George Foreman Grill)
Recipe By : Katherine Smith
Date: Wed, 11 Mar 1998
To: EAT-L
1/2 C Olive Oil
1 Tsp Dried Oregano
1 Tsp Thyme
2 Lg Garlic Cloves -- Minced
1/2 Tbsp Balsamic Vinegar
2 Tbsp Brown Sugar
2 Tbsp Chili Sauce
1 1/2 Lbs Flank Steak Or London Broil
Mix all ingredients together and pour over flank steak or London Broil. Marinate overnight. Remove from refrigerator about one hour before cooking. Preheat grill for 5 minutes and cook approximately 5 minutes. Check after 3 minutes. Let stand about 10 minutes before slicing and slice at an angle across grain, serve immediately.
recipelink.com (09:20:43) : Herbed Chicken Breast (Geo. Forman Grill)
Recipe By : Katherine Smith
Date: Wed, 11 Mar 1998
To: EAT-L
1/2 C Sherry
3/4 C Veg Oil
1/2 Lg Onion -- Grated
1/2 Tbsp Worcestershire Sauce
1/2 Tsp Soy Sauce
1/2 Tsp Lemon Juice
3 Lg Clove Of Garlic (Can Use Less) -- Minced
1/2 Tsp Thyme
1/2 Tsp Oregano
1/2 Tsp Rosemary
1/2 Tsp Marjoram
Mix all ingredients except the chicken thoroughly. Pour over chicken and marinate for at least one hour. Preheat grill for 5 minutes. Cook for 4-5 minutes. Check to see if done. Brush on marinate half way through.
Kelly~WA (04:10:49) : CHICKEN KING CASSEROLE
6 boneless, skinless chicken breasts
4 oz. bowtie pasta
1 10 3/4 oz. can cream of broccoli soup
1 10 3/4 oz. can creamy chicken mushroom soup
4 oz. can sliced mushrooms, drained and rinsed
1/2 cup milk
16 -oz. carton sour cream
1 cup frozen peas
1 sleeve Ritz Crackers, crushed
2 T. butter
1/4 tsp. dried parsley
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. celery seed
Boil chicken until thoroughly cooked, cut up, and
place in a large mixing bowl, set aside. Cook pasta
according to package directions, drain, and rinse. In
a medium mixing bowl, whisk together soups,
mushrooms, milk, sour cream, and peas. Combine
crackers and butter well. Spread 3/4 of the cracker
mixture over the bottom of a 13"X9" baking dish.
Layer chicken, pasta, spices. Pour soup mixture
over pasta layer, sprinkle with reserved cracker
mixture. Bake at 350 degrees for 30-40 minutes or
until thoroughly heated.
Kelly~WA (04:09:59) : SLOW COOKER CHICKEN STEW
2 onions, chopped
2 whole chicken breasts, cubed and sprinkled with
seasoned salt
1 lb. baby carrots
6 medium potatoes, scrubbed, cubed with skins left
on
1 4-oz. can sliced mushrooms, undrained
2 10 3/4 oz. cans cream of mushroom soup
Combine all ingredients. Cook on high for 2 hours
and then on low for 5-6 hours.
Kelly~WA (04:09:20) : SHRIMP STUFFED CHICKEN
4 large boneless, skinless chicken breasts
1/4 cup butter
1/3 cup green onions, chopped
1 lb. mushrooms, sliced
3 T. all-purpose flour
salt and pepper to taste
3/4 cup chicken broth
1/2 cup dry white wine
1/2 cup milk
1 cup Swiss cheese, shredded and divided
1 lb. shrimp, shelled and deveined
1/3 cup bread crumbs
Pound the chicken breasts until 1/4 inch thick; set
aside. Heat butter in a large skillet over medium
heat. Add onions and mushrooms; cook until
tender. Sprinkle with flour, salt and pepper. Stir until
well mixed. Add chicken broth, wine, and milk.
Simmer over medium heat until smooth. Add 1/2
cup cheese and continue to cook until cheese melts;
remove from heat. In a small bowl, combine shrimp
and bread crumbs. Stir in 1/4 cup of sauce; mixing
well. Divided into 8 portions. Place each portion in
the center of chicken breast. Roll meat around
stuffing and place seam side down in a lightly
greased baking dish. Pour remaining sauce over
chicken. Bake at 375 degrees for 20 minutes.
Sprinkle top with remaining cheese and bake 5
minutes longer. Serves: 8.
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