recipelink.com Chat Room Recipe Swap
05-16-2000 – 15 Quick Dinner Recipes

recipelink.com (02:32:34) :
Angel Hair Pasta With Cilantro, Sun-Dried Tomatoes & Feta
Recipe By : "Bella" Sun Dried Tomatoes Recipe Card
Serving Size : 4

8 ounces "Bella" sun-dried tomatoes in oil -- coarsely chopped
2 tablespoons olive oil -- from tomatoes
8 ounces feta cheese -- crumbled
1 bunch fresh cilantro -- coarsely chopped
4 ounces angel hair pasta -- cooked

Combine first 3 ingredients and set aside. Cook pasta according to directions and toss with the tomatoes, cilantro and feta cheese. Serve warm or cold.

Susan,IL (02:33:43) :

Arroz con Tomato (Spanish Rice)
Recipe By : Susan Wilson
Serving Size : 6

1/2 cup green bell pepper -- chopped
1/4 cup onion -- chopped
1 clove garlic -- minced
1/2 teaspoon dried basil -- crushed
1/2 teaspoon dried rosemary -- crushed
2 tablespoons olive oil
1 cup long grain rice
1 cup tomatoes -- chopped & peeled
1 teaspoon salt
1 dash pepper

In skillet cook green pepper, onion, garlic, basil and rosemary in hot oil till vegetables are tender. Stir in rice, chopped tomato, salt, pepper, and 2 cups water. cook covered over low heat for about 20 minutes or till rice is done. Makes 6 servings.

Susan,IL (02:35:47) :

Classic Alfredo
Recipe By : Susan Wilson
Serving Size : 12

2 packages uncooked fettuccine -- uncooked
1 cup butter or margarine
3 cups parmesan cheese -- grated
2 cups whipping cream
1/2 cup fresh parsley -- chopped

Cook Fettuccine according to package directions: drain. Meanwhile, in small saucepan, melt butter over medium heat; gradually stir in cheese then cream until well blended. Continue heating sauce, stirring constantly, just to boiling point. Remove from heat; stir in parsley. Pour over Fettuccine.

This is also good with some steamed veggies mixed in with the sauce. I use julienne carrots and broccoli.

recipelink.com (02:35:51) : Angel Hair Tomato Basil Toss

1/2 c Olive oil
2 Garlic cloves -- minced
1/4 c Sliced green onions
3 lg Tomatoes -- peeled and diced
2 tb Chopped fresh basil
1 t Salt
1/4 t Coarse ground black pepper
1/2 lb Angel hair pasta -- uncooked
Grated Parmesan cheese

VARIATIONS
6 sl Cooked, crumbled bacon or
1 c Chopped cooked ham or
1 c Chopped cooked chicken or
1 c Chopped cooked turkey

In large skillet, heat oil. Add garlic and green onions, stir-fry for one minute. Stir in tomatoes, basil, salt and pepper; cook 2 minutes, stirring frequently. Prepare pasta according to package directions; drain. Toss tomato mixture with hot pasta, adding any cooked meats at this time. Serve immediately. Sprinkle with Parmesan cheese. Refrigerate leftovers.

Yield: 4 to 6 servings.

Recipe from back of 1 lb. box, Creamette brand angel hair pasta. Creamette/Borden, Inc.

julie,s.c. (08:08:25) : Squash Casserole

1 big quart squash
1 onion, chopped
1 can cream of mushroom soup
sharp cheddar cheese
bread crumbs

Cook onion and squash together til tender. Mash squash. Add soup, handful of cheese and salt and pepper. Put in a casserole dish. mix crumbs and more cheese together and put on top. Paprika--optional. bake at 350 for 30 minutes... enjoy

Kelly~WA (03:33:34) :
Hot Chicken Salad with Feta Cheese and Herbs

1 boneless breast, sliced into strips
1
Mixed salad greens
6 oz Feta cheese (170 g)
1 Can Mandarin oranges drained
1tbsp Unsalted butter (15 ml)
6 tbsp Light olive oil (90 ml)
1 Bunch, green onions sliced
1/2 Bunch fresh parsley, chopped
1 tsp Dried basil (5 ml)
1/4 cup Rice wine vinegar ( 50 ml)
1/3 cup Chopped walnuts (75 ml)

Arrange salad greens on individual plates. Crumble the feta cheese over and divide the mandarin segments amongst the salad. Heat the butter and 2 tbsp (30 ml) of the olive oil in a skillet or wok. Stir fry the chicken quickly turning continuously to ensure even cooking, approx. 5-6 minutes. Remove the chicken to a warm dish and
keep hot. Add the remaining olive oil to the pan and add the sliced mushrooms,
green onions and herbs.

Quickly stir fry for 2 minutes. Add the chicken back to the pan together with the
rice wine vinegar and continue cooking until well heated, approx. 1 minute. Serve
immediately by arranging chicken and mushrooms over the salad greens, drizzle the hot vinaigrette over. Sprinkle with walnuts.

Kelly~WA (03:32:50) : Cheesy Chicken Spaghetti
(An excellent use for leftover Chicken)

12 ounces thin spaghetti
1 pound processed American cheese (Velveeta), cubed
10 ounce can diced tomatoes & green chilies (Rotel)
4 cups cubed, cooked chicken

Cook spaghetti according to package directions.

Meanwhile, combine the cheese and tomatoes (undrained)
in a saucepan and cook until cheese is melted. You may
also do this in the microwave. Add the chicken to the
cheese mixture and heat through.

Drain the spaghetti and toss with the cheese sauce. Serve
immediately.

Yield: 6 servings.

Kelly~WA (03:32:22) : NEW POTATOES

1 1/2 pounds small, uniform-size new potatoes
2 tablespoons butter
2 tablespoons fresh parsley, chopped
Salt and pepper

Scrub potatoes and pare a single band around the middle of
each one. Place potatoes and butter, cut into pieces, in shallow
casserole and cover tightly .Zap on high for 6 to 8 minutes, or
until fork tender. Stir once during the zapping. Remove, sprinkle
with parsley, and let stand 2 to 3 minutes. Season with salt and
pepper, and stir well. Serves 4.

Variations:

New Potatoes with Chives - Omit the parsley, and substitute 3
tablespoons chopped chives

New Potatoes with Lemon - Omit parsley. After potatoes are
zapped, stir in 1 tablespoon lemon zest and salt and pepper to
taste. For a lower-calorie dish, new potatoes can be zapped
with chopped green onion, parsley and a bit of dill weed. Then a
smaller amount of margarine (or butter) is added after zapping.

Kelly~WA (03:31:58) : Cheesy Tuna Rice

1 1/2 cups hot water
1 pkg chicken bouillon
10 oz frozen baby peas
1 can condensed cheddar cheese soup
1 6 oz can tuna, drained and flaked
1 1/2 cups instant rice

In a medium saucepan mix the water and bouillon until
dissolved. Add peas and bring to boil. Add soup and stir
until smooth. Add tuna and bring to boil again. Stir in rice,
cover, remove from heat and let stand 5 minutes.

Yield: 4 servings.

Kelly~WA (03:31:12) : 15 Minute Herbed Chicken

Servings: 4

1 tablespoon vegetable oil
4 boneless chicken breast halves
1 can (10-3/4 ounces) Campbell's Cream of Chicken with Herbs Soup
1/2 cup milk
1 recipe Broth Simmered Rice

Heat oil in skillet.
Add chicken and cook until browned.
Add soup and milk.
Heat to a boil.
Cover and cook over low heat 5 minutes or until chicken is no longer pink.
Serve with Broth Simmered Rice.

Kelly~WA (03:30:39) : Quick Cajun Chicken Strips

Ready In: 15 minutes
Servings: 4

Ingredients:
1 Tbsp all-purpose flour
1 tsp poultry seasoning
3/4 tsp garlic salt
1/2 tsp paprika
1/4 tsp pepper
1/8 to 1/4 tsp cayenne pepper
1 1/2 lb boneless skinless chicken breasts, cut into 1/2-inch strips
2 Tbsp butter
Italian parsley and chili peppers, optional

Directions:
In a large resealable plastic bag, combine the first six ingredients. Add chicken, half
at a time, and shake to coat.

In a large skillet, cook chicken in butter for 8-10 minutes or until the juices run clear.

Garnish with parsley and peppers if desired.

Roberta,.Illinois (03:06:52) : Hoagie ( a variation)

5 strips of bacon, cooked slowly

1 package of good quality hot dogs
1 small package of good hamburger or sirloin

Cook the bacon slowly, and set aside,

Tear about 4 pieces of foil off, and they should be big enough to wrap a small ear of corn.

Wrap the hamburger around the hot dog, and then wrap a piece of bacon around it, secure the bacon with tooth picks, wrap in foil, and place on the grill.
Cook until the hamburger is brown, and place in hot dog buns.

Roberta,.Illinois (03:02:21) : Ranch Burgers

1 package hidden valley ranch dried dressing mix

4 premeasured sirloin burgers

Combine the dressing mix with the sirloin, and let it rest for a few minutes. Heat the grill, or warm the skillet. Make the patties, and cook them. Serve with toasted kaiser rolls.

Roberta,.Illinois (02:47:49) : Caramelized onion pizza with roasted red pepper

1 recipe pizza dough
2 roasted red peppers
2 white onions
fresh oregano, and basil, or dried if you choose
1 cup warm water
1 tablespoon active dry yeast
3 cups bread flour
2 tablespoons olive oil
1 teaspoon salt

Chop the fresh herbs, and set them aside, or if using fresh, add 2 teaspoons each to the flour quantity.

Combine flour, and herbs, along with the olive oil and salt. Combine the warm water with the yeast, and add to the flour. Stir until combined, and knead to produce a smooth dough. Let rise in a warm place until doubled.

slice the onions thinly, and place in a lightly oiled saucepan. Sprinkle some sugar on top of them, and allow them to caramelize very slowly, or they will burn, and you want them to be sweet

Place the peppers on top of the range if you have a gas onion, and allow them to roast until they are charred, and black, then wrap them in plastic, and let them sit 20 minutes.

When the dough is ready, pat it into a pizza pan, and brush lightly with olive oil, and let it rest in a warm place.

When the onions are ready, place them on top of the dough, then crumble bleu cheese on top of the onions, and chop the roasted peppers, (make sure you peel away that charred flesh), then place in the oven at 300 until the cheese melts--delicious.

Roz/La. (12:57:46) : This is my quick lunch or supper when I'm craving food from my childhood.

Tuna and Noodles

2 Tbs butter or Margarine
3 Tbs flour
2 cups milk
2 6 oz cans of water packed Tuna
chow mein noodles

Drain, rinse and flake tuna. Melt butter, stir in flour until raw flour taste is gone, about a minute or two, and slowly add milk. Stir until thickened. Add flaked tuna, add salt and pepper to taste. Serve over heated chow mein noodles. My mom always served this with a fruit salad and dessert.