Recipe: Letter H Recipes (16)

recipelink.com Chat Room Recipe Swap
08-22-2000 - 16 Letter H Recipes

Barbara,KY (10:21:54) :

HAMBURGER PIE

1 lb. ground beef
1/2 c. chopped onion
1 can mixed vegetables, drained
1 can cream of mushroom or celery soup
4 servings mashed potatoes
1 1/2 c. grated cheddar cheese

Brown meat & onions till meat is cooked & onions are tender, drain off fat. Stir in mixed veggies & soup; heat through. Pour into lightly greased baking dish; top with mashed potatoes. Bake at 350 for 25 min. Sprinkle grated cheese over top and bake 10 min. longer or cheese is melted.

Kathleen,.CA (05:25:32) :

Houston's Artichoke Dip
Notes:
This is a great take on this famous restaurant's dip.

1/2 C. grated Romano cheese
1 large clove garlic
1 (10 oz.) package frozen chopped spinach, thawed, firmly squeezed to remove moisture
1 (6-1/4 oz.) jar artichoke hearts, drained, patted dry
1 (8 oz.) container of soft garlic-chive cream cheese
2 large eggs
1 C. shredded mozzarella or Italian mix cheese
Tortilla chips, sour cream, salsa

Preheat oven to 375 F. Put Romano cheese in a food processor with metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into medium bowl. Fold in mozzarella.

Transfer to a 2 to 3 cup baking dish; bake until heated through, 20-25 minutes. Serve hot with tortilla chips, sour cream and salsa. Makes 16 servings. Make sure you serve with picante sauce and sour cream.

Kathleen,.CA (05:22:22) :

Honey Baked Chicken

2 (1-1/2 to 2 pound) broiler, fryer, cut up (We use chicken breasts)
1/2 cup butter or margarine, melted
1/2 cup honey
1/4 cup prepared mustard
1 tsp salt
1 tsp curry powder (I use 1/2 tsp)

Place chicken pieces in shallow baking pan, skin side up. Combine butter, honey,
mustard, salt and curry powder and mix. Pour over chicken and bake at 350 degrees for 1 and 1/4 hours, (I do 1 hour for breasts), basting every 15 minutes until chicken is tender and nicely browned.
Makes 4 to 6 servings

Kelly~WA (12:37:30) :

HONEY-MUSTARD BAKED CHICKEN
Yield: 8 servings

3 lb Chicken; pieces
1/2 c Butter
1/2 c Honey
1/4 c Mustard, Dijon
1 ts Garlic salt
1 ts Curry powder

Preheat oven to 350. Place chicken pieces in shallow baking pan, skin side up. Combine butter, honey, mustard, salt and curry powder and mix well. Pour over chicken and bake 1-1/4 hours, basting every 15 min, until chicken is tender and nicely browned.

Kelly~WA (12:36:37) :

HAM & POTATO BAKE
Serving Size : 4

1 c Sharp Cheddar Cheese
1/2 c Light Cream
2 c Diced cooked Potatoes
2 c Cooked cubed Turkey Ham
2 tb Pimento, chopped

Heat oven to 350 . In medium saucepan, heat cheese and cream,
stirring constantly, until cheese melts and sauce is creamy. Remove from
heat. Stir in remaining ingredients. Pour into ungreased 1 1/2 quart
casserole. Cover tightly. Bake 45 minutes.

Kelly~WA (12:36:20) :
Ham Brunch Casserole
Yield: 12 servings

12 slice Day old white bread
1 lb Ham, cubed
2 c Cheddar cheese, shredded
2 c Jack, shredded
12 Eggs
3 c Milk
1/2 t Salt and pepper

Grease a 9x13 inch pan. remove the crusts from the bread and cut into 1/2 inch strips. Line the bottom of the pan with half of the bread slices. Scatter the ham cubes over the bread and top with the cheeses. Top with the remaining bread. In a large bowl combine the eggs, milk, salt, and pepper. Pour over the casserole.

Cover and refrigerate overnight. Bake in a 350 oven for 1 hour. Cool the casserole before serving.

Kelly~WA (12:35:18) :
HOMINY CASSEROLE

1 med Onion, chopped
1 Garlic clove, minced
1 tb Cooking oil
1 c (8 ounces) sour cream
3/4 c Shredded cheddar cheese, divided
1/4 c Milk
1 can (4 ounces) chopped green chilies
1/4 ts Ground cumin
3 can (15 ounces each) golden hominy, drained

In a small skillet, cook onion and garlic in oil until tender. Remove from heat. In a bowl, combine onion mixture, sour cream, half of the cheese, milk, chilies and cumin. Add hominy; mix well. Pour into a greased 2-qt. baking dish. Bake, uncovered, at 350! for 30 minutes or until heated through. Sprinkle with remaining cheese. Serve immediately.

Kelly~WA (12:34:30) :

HOMINY AND SAUSAGE BAKE
Yield: 8 servings

2 can White or yellow hominy; 14oz
4 Eggs; beaten
8 oz Chorizo or pork sausage;
. cooked and drained
3/4 c Cheddar cheese; shredded
1/2 c Green onion; sliced
1 can Green chilies; chopped, 4oz

Preheat the oven to 350 degrees. Grease a 9-inch glass baking dish. In a large bowl combine the hominy, eggs, Chorizo, cheese, onion and chilies if desired.

Pour into the prepared dish. Bake for 30 to 35 minutes or until set. Let stand for 5 minutes before serving.

Kelly~WA (12:33:46) :
HAM-AND-CHEESE MUFFINS
Serving Size : 12

1 3/4 c Flour
1/3 c Rye Flour
2 ts Baking Powder
1/4 ts Salt
1 tb Light Brown Sugar
1/3 c Cooked Ham -- finely chopped
1/2 c Swiss Cheese -- shredded
1 large Egg -- lightly beaten
1 c Milk
1/4 c Vegetable Oil
3/4 ts Spicy Brown Mustard
1/2 ts Worcestershire Sauce
3 Drops Hot Sauce

Combine first 5 ingredients in a lg. bowl; stir in ham and cheese. Make a well in center of mixture. Combine egg and next 5 ingred.; add to dry ingred., stirring just until moistened. Spoon into greased muffin pans, filling 2/3 full. Bake at 400 for 22-25 min. Remove from pans immediately. Yield: 1 dozen.

Kelly~WA (12:33:01) :
HALIBUT BAKED WITH HERBS
Serving Size : 6

6 Portions halibut steaks
-OR-
1 2 lb. fillet
3 tb Butter or margarine -- cut up
3 tb Lemon juice

-----HERB MIX NO. 1-----
1 t Onion flakes
-- rehydrated and drained
1 t Dry mustard
1/2 ts Oregano leaves
1/4 ts Marjoram leaves
1 t Paprika
1 d Pepper

-----HERB MIX NO. 2-----
1/2 c Rice Chex -- crushed finely
1/2 c Instant potato flakes
1/3 c Grated parmesan cheese
- (freshly grated)
1 t Sweet basil
1/2 ts Garlic powder
1/4 ts Pepper
1 tb Parsley flakes
1/4 ts Paprika

Wipe fish with a damp cloth, dot with butter, and sprinkle lemon juice
over all. Use either of the spice mixes shown below.

Herb Mix No. 1: Prepare onions and sprinkle over the top of the fish.
Combine the remaining herbs/spices and sprinkle on halibut. Let stand
for 10 minutes to absorb the flavors. Bake at 350 F. for 20 minutes or
until fish flakes easily with a fork. Serves 6.

Herb Mix No. 2: Mix all ingredients together well. Sprinkle over fish;
use only enough to lightly cover fish or it will taste dry. (The remaining mix will store well in a tightly covered jar in the refrigerator.) Bake at 350 degree F. for 20-30 minutes or until fish
flakes easily with a fork. Do not overbake or it will dry out. Serve
garnished with lemon wedge and parsley sprigs.

Kelly~WA (12:32:19) :
HAMBURGER MUFFINS
Serving Size : 24

1 1/4 lb Hamburger
10 oz Can cream of mushroom soup
1 Egg
Chopped onion, to taste
1 tb Worcestershire sauce
3/4 c Grated yellow cheese
Salt and pepper, to taste
1 Loaf ,white or brown bread

Mix together all ingredients, except bread. Cut the crusts off very fresh bread slices. Butter 1 side only; with buttered side down, line muffin tins with bread slices, making sure you don't break the bread at the bottom. Fill each muffin cup with a good tablespoon of hamburger filling. Bake at 350F for 30 mins. They can be frozen, then reheated, or can be served cold. I use a lean ground beef.

Kelly~WA (12:31:33) :

HONEY CHICKEN MUFFINS
Serving Size : 12

1 c Unbleached flour
1 c Cornmeal
1 tb Baking powder
1 tb Mustard -- dry
1/2 ts Baking soda
1/2 ts Salt
2 c Skinless boneless chicken
Breast -- cooked/chopped
1 c Buttermilk* -- at room Temperature
1/4 c Applesauce -- at room Temperature
2 Egg whites -- whipped
2 tb Honey

Preheat oven at 350. Prepare 12 muffin tins with cooking spray and flour. In a mixing bowl, combine flour, cornmeal, baking powder, mustard, baking soda, and salt. In a another mixing bowl, combine chicken, buttermilk, applesauce, egg whites, and honey. Mix wet ingredients with dry ingredients just until moistened. Use an ice cream scoop to fill muffin tins 3/4 full. Bake for 20 minutes.

Kelly~WA (12:30:52) :
HAM PHYLLO ROLLS
Yield: 15 appetizers

4 oz Bean sprouts, chopped
1 c Chopped fully cooked smoked ham
1 small Onion, chopped
1 tb Margarine or butter
2 c Bite-size pieces spinach
1/2 c Chopped water chestnuts
1 tb Finely chopped gingerroot
2 ts Cornstarch
2 ts Soy sauce
5 Frozen phyllo leaves, thawed
1 tb Margarine or butter, melted
2 tb Dry mustard
1 tb Plus 1 1/2 ts cold water

Rinse bean sprouts under running cold water; drain. Cook and stir ham, onion and 1 tb margarine in 10-inch skillet until onion is tender. Stir in bean sprouts, spinach, water chestnuts and gingerroot; cook and stir 2 minutes. Stir in cornstarch and soy sauce.

Cut stack of phyllo leaves lengthwise into halves. Cut each half crosswise into thirds to make 30 squares, about 5 1/2 x 5 1/2 inches. Cover squares with waxed paper, then with damp towel to prevent them from drying out.

Heat oven to 350F. For each roll, use 2 phyllo squares. Place about 2 tb ham mixture slightly below center of square. Fold corner of square closest to filling over filling, tucking point under filling.

Fold in and overlap the 2 opposite corners. Roll up; place seam side down on greased cookie sheet. Repeat with remaining phyllo squares. Brush rolls with 1 tb margarine. Bake until golden brown, about 25 minutes.

Mix mustard and water until smooth; let stand 5 minutes. Serve with rolls. 15 appetizers; 75 calories per appetizer.

Do-ahead Tip: Before baking, place rolls on greased cookie sheet. Cover tightly with plastic wrap.

Refrigerate up to 24 hours. Brush rolls with margarine. Bake in 350F oven until golden brown, about 25 minutes.

Kelly~WA (12:29:37) :

HEARTS OF PALM APPETIZERS

Hearts of palm
Pimento strips

In each heart of palm cut a vee shaped niche. Stuff pimento strips into the niche. Arrange on a platter the desired numbers. Serve with your favorite mustard.

Kelly~WA (12:29:06) :

Honey-Mustard Turkey Meatballs
Yield: 30 servings

1 lb ground turkey
1 egg -- lightly beaten
3/4 c crushed butter-flavor crackers
1/2 c mozzarella cheese shredded
1/4 c onion -- chopped

1/2 ts ground ginger
6 TB Dijon mustard -- divided
1 1/4 c unsweetened pineapple juice
1/4 c green pepper -- chopped
2 TB honey
1 TB cornstarch
1/4 ts onion powder

In a bowl, combine turkey, egg, cracker crumbs,
cheese, onion, ginger and 3 Tablespoon mustard. Form
into 30 balls, 1" each. Place in a grease 13x9x2"
baking dish. Bake, uncovered, at 350 degrees for 20-25
minutes or until juice run clear. In a saucepan,
combine pineapple juice, green pepper, honey,
cornstarch and onion powder; bring to a boil, stirring
constantly. Cook and stir 2 minutes more; reduce
heat. Stir in remaining mustard until smooth. Brush
meatballs with about 1/4 cup sauce and return to the
oven for 10 minutes. Serve remaining sauce as a dip
for meatballs.

calliope,.NY (10:37:28) :

Creole Stewed Chicken Habibe.

6 chicken breast halves, no skin or bone
2-3 large yellow onions, chopped (you could use red, or both)
garlic, sliced as much as you like
3 or more chopped scallions
1 large can of tomatos in juice
1 small can chicken stock
1 bay leaf
3-4 dashed cloves
thyme, fresh if at all possible
parsley, fresh flat leaf
salt, black pepper, to taste
4 TBSP.s white wine vinegar
6 TBSP.s worchestershire sauce
1/2 stick of butter
4 TBSP.s brown sugar

Put tomatos and their juice in a saucepan with the stock, bay leaf and thyme, tied up like a bouquet garni. Boil gently for 15 min. Remove from heat and remove bouquet garni just while you mash tomatos with potato masher. Add back bouquet and add, salt, pepper, cloves, parsley, chopped garlic, vinegar and Worcestershire. Cool to room temp.

Put half the chopped onions in a glass baking dish. Lay rinsed a dried chicken breast halves on top. Top with the rest of the onions.
Pour the cool tomato "marinade" over all. Cover with saran wrap.
Refrigerate for 24 hr.s

Next day, heat butter in a large skillet, add brown sugar. When it begins to bubble, add chicken breasts you've wiped free of marinade with your hands, to the skillet and fry about 4 min. on a side.
Remove, set aside in another baking dish. Add to the skillet the entire marinade. Simmer for about 15-20 min.. Don't allow it to become too dry. Pour this back over the chicken and their collected juices.
Cover and again, refrigerate for another 24 hr.s * NOTE...
Doing it this way will require advanced planning but will greatly enhance the flavor absorption!!! *

When you go to reheat this to serve, is the time to scatter the scallions on top and some more chopped parsley.

You can serve this with any "carb" you like; rice, potatoes, noodles, etc. Any veg. you like, ex. lemon-butter carrots, French-cut green beans, peas, whatever. A nice mixed greens salad with celery and either apple, pear or grapes, dressed with a nice vinaigrette.