Recipe: Assorted Recipes (17)

recipelink.com Chat Room Recipe Swap
09-09-2000 - 17 Assorted Recipes

Terrie,.MD (08:28:58) :

Green Sauce
This is a really flavorful, light sauce that uses ingredients you already have in your kitchen, especially if you have end-of-season fresh basil to use up. Serve with grilled or roasted chicken or steak.

1 cup flat-leaf parsley
1/2 cup fresh basil
1 clove garlic
1 tablespoon drained capers
3 cornichon or 2 sour gerkins
1 small rib celery
1/2 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1-2 tablespoons fresh lemon juice
2-4 tablespoons chicken stock or water (optional)
salt and freshly ground pepper

You can use a food processor or blender and pulse
the first 9 ingredients until finely chopped, or do it
by hand. If sauce seems too thick (shouldn't be a
paste), add the stock or water by tablespoonful until
desired consistency. Season with S&P.

Terrie,.MD (08:27:41) :

Lemon Chicken in Sour Cream
Serves 4-6

2 cups sour cream
1/4 cup fresh lemon juice
4 teaspoons Worcestershire sauce
2 teaspoons celery salt
1 tablespoon paprika
2 teaspoons freshly ground black pepper
1 garlic clove, crushed and finely minced
6 chicken breasts, skinless
1 cup dry breadcrumbs
1/2 cup butter, melted

Mix sour cream, lemon juice, Worcestershire, celery
salt, paprika, pepper and garlic and coat chicken
completely. Refrigerate overnight.

Preheat oven to 350 degrees. Place breadcrumbs in
shallow dish and roll chicken to coat. Place in
baking dish in single layer and drizzle with melted
butter. Bake about 30-35 minutes, or until cooked
through.

Terrie,.MD (08:26:21) :

Strawberry Bread Pudding Muffins

3 cups white bread pieces, crusts removed, lightly
packed
1/2 cup skim milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 to 1/2 teaspoon cinnamon
1/3 cup sugar
1 cup strawberry pie filling
2 egg whites, beaten until stiff, not dry

Preheat oven to 350 degrees. Spray muffin tin with
cooking spray. Remove crusts and break bread into
pieces. In a large saucepan, combine milk, extracts,
cinnamon and sugar. Heat until very warm and sugar
has dissolved. Add bread pieces; let stand for 15
minutes.
Beat egg whites and fold into bread mixture.
Carefully blend in pie filling. Spoon mixture into
muffin tin until full. Bake for approximately 45
minutes. Remove from oven and let stand for a few
minutes before removing from tins. Serve warm with
whipped cream.

Terrie,.MD (08:25:29) :

Grilled Orange Slices
Serves 2
Easy breakfast treat!

Slice peeled navel oranges 1/2 inch thick. Place on
gratin dish. Sprinkle with brown sugar and a tiny bit
of cinnamon, dot with tiny dabs of butter, and broil
close to the flame for 3-5 minutes, so that top is
glazed but oranges don't break down. Watch
carefully, because the sugar will burn easily.

recipelink.com (05:38:36) :

Hawaiian Cake
Recipe By : Women's Circle, Home Cooking

18 1/4 ozs Duncan Hines Moist Deluxe White Cake Mix
3 ozs fat-free vanilla pudding
8 ozs fat-free cream cheese -- softened
8 ozs Cool Whip Lite -- thawed
20 ozs crushed pineapple -- drained
1/4 c coconut
1/4 c walnuts -- chopped
1/4 c maraschino cherries -- drained and chopped

Preheat oven to 350. Prepare a 13 x 9" pan with cooking spray and flour; set aside. Prepare cake mix according to package directions. Pour into prepared pan. Bake for 15 minutes or until done. Meanwhile prepare vanilla pudding according to package directions. Add cream cheese and whipped topping to vanilla pudding. Spread over cooled cake. Sprinkle with drained pineapple over pudding mixture. Then, sprinkle with cherries, walnuts, and coconut.

recipelink.com (05:34:10) :

Halibut Italiano
From the Alaska Seafood Marketing Institute.
Recipe By : Lillian, Sitka, Alaska
Serving Size : 4

1 1/2 pounds halibut fillets -- (four pieces)
2 cups prepared spaghetti sauce
1/2 cup sliced mushrooms
1/4 cup sliced olives
1/2 cup mozzarella or cheddar cheese
olive oil
parsley -- for garnish
lemon wedges -- for garnish

Place fish in oiled baking pan. Top with mushrooms and olives. Pour spaghetti sauce over top and bake for 10 minutes at 400 degrees. Remove from oven and sprinkle with cheese. Bake 10 more minutes, or until fish flakes easily with a fork. Serve with chopped parsley over the top and a lemon wedge on the side. Great dish and easy to prepare. Other types of white fish may be substituted.

recipelink.com (03:07:05) :

Deli Stuffed Calzone
Serving Size : 8

1 3/4 cups Recipe ready tomatoes -- drain
1 1/4 cups Spinach; frozen -- chopped
3/4 cup Pepperoni -- thin sliced
3/4 cup Salami; sliced -- chopped
1 cup Ricotta cheese
1 cup Mozzarella cheese -- shredded
1/2 cup Olives w pimento
1/3 cup Parmesan cheese -- grated
1 1/2 teaspoons Garlic powder
1 1/2 teaspoons Basil leaves -- crushed
1 1/2 teaspoons Oregano -- crushed
1 teaspoon Seasoned pepper
2 Loaves frozen bread dough
2 tablespoons Olive oil

In large bowl combine tomatoes, spinach, pepperoni, salami, mozzarella cheese, ricotta cheese. olives, parmesan cheese, garlic powder, basil, oregano and pepper; set aside filling. Cut each bread loaf in half. On lightly floured board, roll one bread dough half into a 12 inch circle. Place on pizza pan. Spread 1 1/3 c filling on 1/2 of dough circle to within 1/2 inch of edge. Fold dough over filling making half circle. Press edges with fork to seal. Cut 3 slits in dough to allow steam to escape. Repeat process making 3 more calzones. Bake in preheated 350 F oven for 20 minutes. Brush with olive oil. Bake an additional 5 to 10 minutes or until golden brown. Let stand 10 minutes before cutting.

recipelink.com (03:02:16) :

DAVY CROCKETT COOKIES

1 cup butter
1 cup brown sugar -- packed
1 cup white sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups oats
1 (12 oz.) pkg chocolate chips
1 cup chopped nuts (optional)Cream butter, sugars, eggs, and vanilla. Add flour, soda, powder and salt mixing well. Stir in oats, chips, and nuts. Drop by teaspoonfuls onto lightly greased baking sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned. Cool slightly before transferring to cooling racks or waxed paper.

recipelink.com (02:57:32) :
Jack O Lantern Jumble

1/4 c smooth peanut butter
1/4 c margarine
1/2 tsp salt
1/4 tsp garlic powder
2 1/4 tsp Worcestershire sauce
4 c rice chex
4 c wheat chex
3/4 c cocktail peanuts
1 c candy corn

Preheat oven to 250F. Melt peanut butter with margarine in large shallow pan. in oven until shiny and soft, about 5 minutes. Remove. Stir in salt, garlic powder, and Worcestershire until mix is smooth. Add chex and nuts and mix until all pieces are coated. Bake in oven for 1 hour, stirring every 15 minutes. Remove from oven. Stir in candy. Spread on paper towels to cool.

recipelink.com (02:57:23) :
J.J. Philbin's Veggie Pizza

1 package Crescent rolls
1 cup Pizza sauce
2 cups Mozzarella -- chop
2 tablespoons Olive oil
1 Clove garlic -- mince
1 Green pepper -- slice
1 Red pepper -- slice
1 small Onion -- slice rings
1 cup Small broccoli florets
1 teaspoon Basil
1 teaspoon Oregano

Put crescents on a round 10" pan. Prebake in a preheated 375~ oven for about 5 minutes. Saute veggies. On top of crust, put sauce, veggies, cheese and herbs. Bake 375~ for 10 minutes to melt cheese and brown crust.
Source: J.J. Philbin, Live with Regis and Kathie Lee.

recipelink.com (02:57:14) :

Jack Cheese Oven Omelet
Recipe By : Bette Hoffman
Serving Size : 6

8 slices bacon
8 eggs
4 green onions -- thinly sliced
1 cup milk
2 1/2 cups Monterey jack cheese -- shredded
(reserve 1/2 c. for topping)
1/2 cup green pepper -- chopped
1 4 oz. can mushroom -- drained

Fry bacon until crisp;drain. Saute onion in 1 T. bacon drippings until brown. Beat eggs with milk and salt. Stir in crumbled bacon, onions, 2 cups cheese. green pepper and mushrooms. Pour into a greased 8x8" pan. Bake uncovered for 30-40" at 350 degrees. Sprinkle remaining cheese and return to oven until cheese is melted.

recipelink.com (02:56:54) :

Jalapeno Orange Mustard Chicken
Recipe By : Jo Anne Merrill
Serving Size : 4

2 tablespoons Dijon mustard
2 tablespoons orange marmalade
1 jalapeno pepper -- seeded
2 teaspoons fresh lime juice
1 teaspoon sliced black olives
4 skinless chicken breast halves -- * see note

* Use chicken breast halves with bone in.

1. Seed the jalapeno, being careful to keep away from eyes. Combine the mustard, marmalade, jalapeno, lime juice and oil. Add a pinch of cayenne pepper if you want it hotter.

2. Cut a pocket in the side of each chicken breast and spoon a little of the mustard sauce into the opening. Baste the tops of the chicken with the mustard.

3. Place chicken on a rack in a roasting pan. Bake in a pre-heated 350-degree oven for 35-40 minutes or until chicken tests done. Baste once during cooking with the mustard mixture.calliope,.NY (08:35:08) :

COUSCOUS TABBOULEH............................I LIVE on this stuff in the summer!

This is such a nice light version......but you can always use the traditional bulgur.
or even try the new super grain, quinoa!

INGREDIENTS;
1-box...Couscous
2-cups chicken stock
1-bay leaf,
1/2 tsp. thyme
3-dashes cloves
black pepper
simmer the above ingredients for about 8 minutes, remove bay leaf and then
prepare with butter and salt and pepper according to package directions for;
1 box (10 oz.) of plain couscous with..... 1/4 tsp. allspice added

3/4 cup fresh lemon juice
3/4- cup extra virgin olive oil
3-15-oz. cans chic peas, simmered for 12 minutes then drained
1-large red onion, minced....or you could use, scallions
2 cups loosely packed fresh parsley leaves, minced
2 cups loosely packed fresh mint leaves, minced.
lots more fresh cracked black pepper

*fresh tomatoes, chopped.....and added at serving time
*cucumbers, seeded and chopped,... added at serving time
optional.......chopped black olives

optional.........1/2-cup light mayo, added at the end

* if you add these ingredients and let them sit in the dish.....it will become watery!calliope,.NY (08:24:52) : from CALLIOPE...o.k. so this is long and I've not tried any of this yet...BUT I WILL...cause they all sound GREAT to me. no?!

ROASTED GARLIC, BRIE AND GRAPE CROSTINI

Grapes marinated in Port with rosemary and them combined
with the mild roasted garlic and the creamy cheese lead to an
inventive appetizer. Use both red and green grapes for a pretty presentation.

about 30 garlic cloves, peeled
1/2 cup olive oil
1 teaspoon dry thyme

3 cups seedless grapes, halved
1/2 cup ruby Port
1/2 Tbsp.chopped fresh rosemary

2 baguettes, cut diagonally into slices, toasted

1-pound Brie cheese, sliced and at room temperature or warmed
carefully in the oven to spreading consistency
don't discard the rind!...it does add to the flavor.Preheat oven to 325 F. Combine garlic and oil in small baking dish. Bake
until garlic is tender, about 30 minutes. Drain, reserving 3 tablespoons
oil. Transfer garlic to processor or mash with a fork to a paste in a small
bowl with the thyme and some fresh black pepper
(Can be made 1 day ahead. Chill. Bring to room temperature before using.)

Mix grapes,Port and the rosemary in bowl.Let stand one hour or longer.

Spread each toast slice with 1 teaspoon garlic. Top with grapes,
cut a slice of the warm Brie and place on top. Then, enjoy!

OR!!!...try the following fruit toppings instead of the grapes omitting the garlic spread if it's too much for the fruit spread you choose from this list.....-----Blueberry Chutney-----
1 C. Blueberries
2 T. Onions -- chopped
1 1/2 T. Fresh Ginger Root -- grated
1/4 C. Brown Sugar, Packed
2 T. Cider Vinegar
1 1/2 T. Corn Starch
1/8 T. Salt
1 3-Inch Cinnamon Stick

Combine all ingredients in a large sauce pan. Bring to a
boil over medium heat. Boil 1 minute. Remove cinnamon
stick. Cover and refrigerate 30 - 45 minutes.

OR....Ingredients:

1 (12 oz.) package fresh cranberries...or you could use, blueberries!
3/4 cup firmly packed brown sugar
1/3 cup currants
1/3 cup water
1/8 tsp. dry mustard
1/8 tsp ground ginger
1/8 tsp. ground cardamom
1/8 tsp. ground allspice
1/8 tsp. ground cloves
1 round Brie (35 ounces)

Method:
Combine the first 9 ingredients in a medium saucepan. Cook over medium heat, stirring
constantly, 8 minutes or until cranberry skins pop. Set aside, and let cool.

OR.......

Chutney
12 ounces dried apricots, chopped
1 large red onion, chopped
1 cup water
2/3 cup cider vinegar
2/3 cup (packed) golden brown sugar
3 ounces dried tart cherries (3/4 cup)
1 1/2 tablespoons chopped fresh rosemary
3 large garlic cloves, finely chopped
2 teaspoons grated lemon peel
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup blanched slivered almonds, toasted

OR.............1 tb Vegetable oil
1 Red onion; chopped
4 Ripe plums; diced
1 Jalapeno pepper; diced or
; 1/4 ts chili flakes
1/4 c Lime juice
2 tb Fresh coriander; chopped or
; basil leaves
Salt
Pepper

calliope,.NY (08:20:32) :

GREEN BEAN, ETC SPREAD.especially good with CREAM OF TOMATO SOUP
(TASTES AMAZINGLY LIKE...GUACAMOLE, when served cool)

1/2-bag frozen green beans
1-small can cannelini beans
1-cup, toasted, walnuts
1/4-cup red wine
1-Tbsp. Nance's Sharp and Creamy Mustard...or mustard of choice.
1/4-cup chopped fresh Italian parsley
1-tsp. dry Summer Savory
a good grating of fresh nutmeg
cayenne pepper, to taste
salt and fresh cracked black pepper to taste
...process in a food processor and blend in;
1/4-cup mayo of choice
1-small, red onion, minced

Spread this on toasted Italian or French bread.

sugar/spiceTX (03:25:59) : MACARONI AND CHEESE SOUP

I cup elbow macaroni, uncooked
1/4 cup butter or margarine
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
I small onion, finely chopped
4 cups milk
1 1/2 cups (6 ounces) shredded process American cheese
2 tablespoons chicken-flavored bouillon granules
1/2 teaspoon ground white pepper
2 tablespoons cornstarch
2 tablespoons water
1 8 oz. can whole kernel corn, drained
1/2 cup frozen English peas

o Cook macaroni according to pack age directions, omitting salt; drain. Rinse with cold water; drain and set aside.
o Melt butter in a large skillet over medium-high heat; add carrot, celery, and onion, and cook, stirring constantly, 5 to 7 minutes or until tender. Remove vegetable mixture from heat; set aside.
o Combine milk and cheese in a heavy Dutch oven, and cook over medium heat, stirring often, until cheese melts. Stir in bouillon granules and pepper.
o Combine cornstarch and water, stirring well; stir into milk mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Stir in macaroni, vegetable mixture, corn and peas; cook over low heat, stirring constantly until thoroughly heated. Yield 8 cups.
214 SOUTHERN Living

Terrie,.MD (09:58:00) : PUMPKIN CLOUD PIE

1 (8-ounce) package Philadelphia fat-free cream cheese
3/4 cup Cool Whip Free
1 teaspoon coconut extract
2 cups (one 15-ounce can) pumpkin
1 (4-serving) package JELL-O sugar-free instant butterscotch pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
3/4 cup water
1 teaspoon pumpkin pie spice
1 (6-ounce) Keebler graham cracker piecrust
2 tablespoons flaked coconut
2 tablespoons (1/2 ounce) chopped pecans

In a medium bowl, stir cream cheese with a spoon until soft. Add 1/2 cup Cool Whip Free
and coconut extract. Mix gently to combine. Set aside. In a large bowl, combine pumpkin,
dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in
pumpkin pie spice and remaining 1/4 cup Cool Whip Free. Spread half of mixture into
piecrust. Evenly spread cream cheese mixture over pumpkin layer, and spread remaining
pumpkin mixture over cream cheese mixture. Sprinkle coconut and pecans evenly over
top. Refrigerate for at least 2 hours. Cut into 8 servings.