Recipe: Main and Side Dish Recipes (22)
Recipe Collections recipelink.com Chat Room Recipe Swap
06-18 to 6-24-2000 - 22 Main and Side Dishes
calliope,.NY (12:26:10) : CHINA CHICKEN
1/2 cup sugar
5 tablespoons soy sauce
1/4 cup Chinese bean sauce available at Asian markets and some
supermarkets
1/4 cup minced green onions
1/4 cup chopped fresh cilantro
3 tablespoons hoisin sauce available at Asian markets and some
supermarkets
2 tablespoons dry Sherry
2 tablespoons oriental sesame oil, toasted, if you can get it.
4 teaspoons minced peeled fresh ginger
2 teaspoons minced garlic
1 1/2 teaspoons salt
1/2 teaspoon five-spice powder
4-boneless, skinless chicken breast halves
Mix all the ingredients together with a whisk.
Pound out the thicker parts of the breasts a bit so that they will cook more
evenly. Marinate the breasts overnight and through the next day till dinner
time. Heat a skillet, preferably non-stick, to medium hot. Add the breasts
with a bit of the marinade and cook about 4 minutes on one side, turn
and cook another 4 minutes, then cover, lower heat and cook another 2 minutes
or until just done. Remove to a plate. Add the rest of the marinade to the pan and
simmer gently about 6-8 minutes...being careful it doesn't get too thick or burn.
While simmering the marinade, slice the breasts lengthwise in strips about
1/2 inch thick. Pour the sauce over and serve. It will taste even better the next
day and is even good cold served on a salad, if you wish.
*Serve with cold noodles with sesame sauce. And this cold vegetable salad;
2-cucmbers, peeled, sliced in half, seeds scooped out
and sliced 1/4 inch slices.
3-large carrots scraped with a peeler into thin strips
1-large rib of celery, angle sliced 1/4 inch
2-3 scallions, angle sliced, thin
about 8 radishes, cut in half and then very thinly sliced
Dress with 1/3 cup vegetable oil of choice, but not olive,
1/3 cup rice wine vinegar, 1 teaspoon Nance's Sharp and
Creamy mustard, 1/2 tsp. sugar, black pepper and salt. Whisk.
calliope,.NY (12:24:56) : 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 tomatoes 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 white wine vinegar
6 TBSP Worcestershire sauce
1/2 stick of butter
4 TBSP brown sugar
Put tomatoes 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 tomatoes 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
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 * 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,
calliope,.NY (11:28:08) : CALLIOPE'S slightly different STUFFED PEPPERS and IDEAS
I made stuffed peppers this way recently and it was very successful! I used red ones.
Prepare your BBQ grill and using either green, red or yellow bell peppers, cut off the tops and clean them out and then without blanching them, instead fill them raw with the stuffing of your choice and roast them on the grill till the skins blackens, turning carefully so as not to squeeze the stuffing out. I inserted a large onion layer piece in the top to help hold the filling in, retain the moisture and add flavor. If you use any meat in the stuffing, be sure you take the temperature of the stuffing and that it is 165 degrees! If it has not reached that safe temperature, bake them in the oven longer till it is.
Let them rest covered for about 15 minutes or so and peel off the blacked skin and serve!
Stuff with any filling combinations you choose. Here are a few ideas.
Rice or bulgar. Cooked sausage of your choice, chopped ham or cooked shredded chicken. Grated zucchini, minced onion, cheeses like feta, goat, fontina or your choice. Chopped olives, currants or raisins. Herbs like mint, rosemary, oregano and parsley. You might want to serve some kind of sauce over them, like an herb pesto for example, and/or finish them under the broiler with a blanket of mozzarella or Monterey Jack cheese melted on top of them unless you use cheese inside.
Kelly~WA (10:54:59) : Meatloaf with Cheese Center
2 pound ground beef
1 cup or one pack of diced and shredded cheese(Monterey Jack,
American,
Cheddar or what ever your gang likes
2 eggs beaten
1 small onion, chopped
1 small bell pepper, chopped
1 stalk celery,chopped
1/4 cup bread crumbs
1 tablespoon mustard
3 tablespoons ketchup
Mix ground beef,onion,bell pepper,celery,bread crumbs,mustard
and ketchup.
Press half mix into bottom of 12 iron skillet.Add cheese,leaving 1/2 inch from edge with out cheese. Add remaining meat mix, seal edges by pressing down with fingers. Bake in 350 oven 45 minutes.
recipelink.com (11:30:06) :
Recipe(tried): Spanish Rice
Posted By: Jenny
Date: January 24th 1997
Board: recipelink.com Cooking Club
The following recipe produces a moist Spanish rice with a wonderful flavor. It can be easily doubled or tripled and saves beautifully in the refrigerator... (besides the leftovers are scrumptious!) I usually serve it along with refried beans and either fajitas, enchiladas, or tacos.
6 slices bacon
1 C uncooked regular or brown rice
1/2 C chopped green pepper
1 large onion, chopped
1 tsp. salt
1/4 tsp. pepper
2 C. water
1/3 C catsup
16 oz. can tomatoes, undrained and cut up
Fry bacon until crisp, drain on paper towels, reserving 2-3 T. drippings. Saute onion, rice and green pepper in reserved drippings until onion is limp. Add bacon that has been crumbled and the remaining ingredients. Cover and simmer30-45 minutes or until rice is tender and liquid is absorbed. Serves 4-5.
recipelink.com (12:08:11) :
Recipe(tried): Messy Chicken
Posted By: Debbie in California
Date: May 6th 1997
Board: recipelink.com Cooking Club
My mother has made this for more potluck events than I can count. Anything from scout meetings, to little league events, school benefits, funerals and weddings. Every time it is served the recipe is requested. I finally put it into the computer for her so that we can just make copies and pass them out. It is one of the easiest dishes around. This recipe also doubles and triples quite well. I've known her to make 40 pounds of chicken with the same results.
Hope it helps.
5 lbs broiler-fryer chicken (cut-up)
56 oz ketchup (2 28 oz bottles)
1 pound brown sugar
6 TB Worcestershire sauce
4 TB liquid smoke
1/2 cup butter
Garlic powder, salt and pepper to taste
1 onion sliced
Preheat oven to 350 degrees. Combine all ingredients except chicken and onion in a large saucepan and simmer for 20 minutes.
Place some sauce on bottom of roaster. Layer chicken, sliced onion rings and sauce. Repeat this two more times with sauce being on top.
Bake 1/2 hour at 350 degrees then lower oven to 325 degrees and bake 1 1/2 hours to 2 hours longer or until chicken is tender.
Kelly~WA (09:25:38) :
Savory Zucchini
Prep: 5 min, Cook: 5 min.
1/4 cup vegetable stock or water
1 lb. zucchini, quartered lengthwise and cut crosswise into 1 inch
pieces
4 green onions, peeled and thinly sliced
1/4 tsp. salt optional
1-1/2 Tbs. cilantro or parsley, chopped
1 Tbs. lemon juice
Heat stock and zucchini in a heavy nonstick skillet over medium high
heat. Reduce heat to medium
low. Add onions and season with salt and pepper to taste. Simmer 4-5
minutes, or until zucchini is
tender and liquid is evaporated. Stir in remaining ingredients and
serve.
Kelly~WA (09:24:36) :
Zucchini Parmesan with Lemon
Prep: 5 min, Cook: 5 min.
2 lbs. small zucchini
1 tsp. olive oil
1 tsp. lemon peel, grated
2 Tbs. grated Parmesan cheese
1/4 tsp. black pepper, freshly ground
Cut zucchini in half crosswise, then cut each half into 4 lengthwise
sticks. Heat oil in a heavy nonstick
skillet over medium high heat. Saut zucchini and lemon peel about 3
minutes, stirring frequently, until
zucchini is lightly browned. Mix in Parmesan cheese and pepper to taste.
Kelly~WA (09:23:58) :
Grilled Zucchini
Prep: 5 min, Cook: 10 min.
2 Tbs. olive oil
2 Tbs. white wine vinegar
2 tsp. fresh tarragon, chopped
1/2 tsp. black pepper, coarsely ground
1/2 tsp. sugar
4 small zucchini, sliced lengthwise in half
Prepare grill. Combine all ingredients, except zucchini, in a bowl. Stir
in zucchini and toss to coat
with vinaigrette dressing. Place zucchini on grill over medium heat.
Season with salt to taste and
cook, turning occasionally and brushing with vinaigrette, until zucchini
are browned and tender.
Kelly~WA (09:23:28) :
Zucchini Casserole
1 can cream of chicken soup
4 cups stuffing mix ( save half for top )
2/3 cup margarine, melted
3 cups zucchini, sliced
3 large carrots, grated
1/2 cup sour cream
1 medium onion, chopped
Mix zucchini, carrots, onion, soup and sour cream together. Fold
together stuffing and melted
margarine, add to zucchini mixture. Place in a greased casserole, top
with remaining stuffing mixture.
Bake at 325 degrees for 30 to 35 minutes. Serves 10.
Kelly~WA (09:26:07) :
Quick Pasta
Prep: 5 min, Cook: 10 min.
1 lb. zucchini, finely chopped
4 cups pasta sauce
3/4 lb. fresh angel's hair pasta
2 Tbs. shredded Parmesan cheese
Place zucchini in a steamer basket over boiling water. Cover pan and
steam 3 minutes or until
tender. Drain and return zucchini to same pan. Add pasta sauce and
simmer over medium low heat
until just heated through. Cook pasta in a large pan of boiling water
about 3 minutes, or until al
dente. Drain. Serve pasta with sauce and sprinkled with Parmesan.Kelly~WA (09:27:20) :
Chicken with Vegetable Marinara
Prep: 10 min, Cook: 10 min.
1 lb. eggplant, peeled and cubed
1 red bell pepper, seeded and cubed
1 large zucchini, peeled and cubed
1/4 cup chicken or vegetable stock
4 cups purchased spaghetti sauce
1 Tbs. olive oil
1-1/4 lbs. boneless skinless chicken breast halves
1/4 cup lemon juice
4 slices French bread, toasted
2 Tbs. grated Parmesan cheese
Turn on broiler. Combine first 4 ingredients in a heavy nonstick skillet
over medium high heat. Cover
skillet and simmer 4-5 minutes, or until vegetables are tender and
liquid is almost evaporated. Stir in
spaghetti sauce and cook until mixture is heated throughout. Set aside
and keep warm. While sauce
is cooking, brush chicken with oil and season with pepper to taste.
Arrange on a broiler pan and
broil 4 minutes per side until chicken is opaque throughout. Remove
chicken from broiler and
immediately drizzle with lemon juice. Serve chicken on toast. Spoon
sauce over chicken, sprinkle
with Parmesan and serve.
Verla,.Il (09:02:27) :
Spaghetti with Fresh Tomatoes and Basil
This recipe came from Food and Wine Pasta Cookbook. It is a summer favorite.
1 lb of spaghetti
1 1/2 lbs of tomatoes, about 3, seeded and diced (3 cups)
1/2 lb fresh mozzarella cut into 1/4 inch dice
3/4 c. chopped fresh basil
6 T. olive oil
2 tsp. red wine vinegar
1 clove garlic, minced
1 tsp salt
1/2 tsp fresh ground black pepper
3 T. parmesan cheese
Combine the tomatoes, cheese, basil, oil, garlic, salt and pepper in a
large bowl.
Let marinate for several hours at room temperature.
Cook spaghetti until done and drain. Do NOT rinse.
Put in a large pasta bowl and immediately toss with the tomato
mixture. The heat of the spaghetti will soften the cheese.
Sprinkle with Parmesan and serve immediately.
I cannot get the fresh mozzarella in my store so I just use a cup of
shredded mozzarella (like Kraft)
This is my favorite pasta. I usually use the roma tomatoes until the
fresh ones are in season.
Enjoy!
recipelink.com (10:57:56) :
Lemon Barbecued Chicken and Pasta
Recipe By : Woman's Day Low-Fat Meals, Summer 97
1/2 pound linguine or spaghetti
1 pound skinless, boneless chicken breast halves
1 (8 ounce) pkg whole fresh mushrooms
3 small zucchini cut in half lengthwise
2 medium onions cut in quarters
1/2 cup bottled lemon juice -- divided
1/2 cup prepared barbecue sauce
1. Prepare grill according to manufacturer's instructions. Grill chicken and vegetables about 15 minutes, until tender, turning and brushing chicken frequently with 1/4 cup lemon juice.
2. In large saucepan, cook linguine according to package directions.
3. Meanwhile, cut cooked chicken and vegetables into bite-size pieces.
4. In small bowl, combine remaining 1/4 cup lemon juice and barbecue sauce. In large bowl, combine linguine, chicken, vegetables and barbecue sauce mixture. Serve hot or cold.
calliope,.NY (10:39:05) : LIST OF INGREDIENTS FOR A PASTA DISH ...idea I'm going to try tomorrow
penne pasta
favas (broad beans)
artichoke hearts...not marinated
*optional...peas
garlic
red onions or choice of onion
red peppers flakes
chicken stock
white wine
lemon juice
mustard
dill
cream
McCormick's Imitation Bacon Bits...or real bacon
Kelly~WA (02:55:34) :
Baked Zucchini
Prep: 10 min, Cook: 20 min.
2 Tbs. unsalted butter
1 small onion, chopped
9 ounces zucchini, sliced
1 large tomato, skinned and sliced
1/2 tsp. dried oregano
1 egg, beaten
1/2 cup Gruy re cheese, grated
fresh parsley sprigs, to garnish
Preheat oven to 350 F. Melt butter in a saucepan over medium high heat. Saut onion and zucchini 2 minutes. Transfer to a shallow ovenproof dish and place tomato slices on top. Sprinkle with oregano and salt and pepper to taste. Combine egg, cheese and salt and pepper to taste in a bowl.
Spoon over tomato. Bake 15-20 minutes until topping is golden. Garnish with parsley.
Kelly~WA (02:54:33) :
Cheese-Stuffed Zucchini
Prep: 10 min, Cook: 30 min.
4 medium zucchini
1/4 lb. shredded cheddar cheese
1 egg, beaten
1/2 cup instant rice, cooked
1/4 cup canned mushrooms, drained and chopped
2 Tbs. onion, finely chopped
2 Tbs. dry breadcrumbs
1-1/2 tsp. parsley flakes
1/8 tsp. seasoned salt
Preheat oven to 350 F. Place zucchini in a steamer basket over boiling water. Cover pan and steam
5-7 minutes or until just tender. Cool. Cut in half lengthwise. Scoop out zucchini pulp, leaving shell.
Place cooked zucchini shell cut side down to drain. Chop pulp. Stir all but 1/4 cup cheese into
chopped pulp. Add next 6 ingredients. Sprinkle zucchini shells with seasoned salt to taste. Stuff with
cheese rice mixture. Place in a baking pan that has been sprayed with nonstick cooking spray. Bake
20 minutes or until heated through. Sprinkle with remaining cheese and bake another 5 minutes, or
until cheese melts.
Kelly~WA (02:54:09) :
Simple Zucchini Quiche
Prep: 10 min, Cook: 35 min.
2 tsp. oil
3/4 lb. zucchini, thinly sliced
5 ounces Swiss cheese, grated
1-1/3 cups skim milk
4 egg whites
1 egg yolk
3/4 cup lowfat buttermilk baking mix
1 medium tomato, sliced
Preheat oven to 400 F. Heat oil in a heavy nonstick skillet over medium heat. Gently saut zucchini
3-4 minutes, stirring frequently until just softened. Transfer to a 10 inch pie plate sprayed with
nonstick cooking spray. Sprinkle with 2 cups cheese. Beat remaining ingredients and salt and pepper
to taste in a bowl. Pour into pie plate over zucchini and cheese. Bake 25-35 minutes, or until knife
inserted in center comes out clean. Top with remaining cheese and bake 1-2 minutes longer until
cheese is lightly browned. Let stand 5 minutes before serving. Garnish with tomato slices, if desired.
This recipe serves 6 people. Because this recipe is for a particular size pan, it adjusts the number of
servings only in multiples of 6.
Kelly~WA (02:53:49) :
Vegetable Stew
Prep: 15 min, Cook: 15 min.
1 Tbs. olive oil
1 clove garlic, minced
1 Tbs. tomato paste
3/4 lb. zucchini, trimmed and cut into 1/2 inch cubes
1/2 lb. eggplant, peeled and cut into 1/2 inch cubes
1/2 lb. tomatoes, peeled and cut into 1/2 inch cubes
1 red bell pepper, seeded and cut into 1/2 inch cubes
1 small red onion, peeled and cut into 1/2 inch cubes
1/4 lb. mushrooms, chopped
1/4 cup parsley, chopped
2 tsp. basil, or 1/4 cup fresh, chopped
1/4 tsp. thyme, or 1 tsp. fresh, minced
1/4 tsp. rosemary, or 1/2 tsp. fresh, minced
Heat oil in a heavy nonstick skillet over medium heat. Saut garlic 1 minute. Stir in next 7 ingredients.
Cover skillet and simmer 15 minutes until vegetables are tender. Season with salt and pepper to
taste. Stir in remaining ingredients and serve.
recipelink.com (11:41:21) :
CHICKEN TERIYAKI KABOBS
From: Kikkoman recipe booklet
Yield: 6 servings
1 1/2 lb Chicken breasts, skinned and boned
1 bunch Green onions, cut into 1" lengths
1/2 c Soy sauce
2 tb Sugar
1 ts Oil
1 ts Minced fresh ginger root
1 Clove garlic, minced
Cut chicken into 1 1/2" square pieces. Thread each of eight 6" bamboo or metal skewers alternately with chicken and green onion pieces (spear onion slices through side, not lengthwise). Place skewers in shallow pan. Combine soy sauce, sugar, oil, ginger and garlic; pour over skewers and brush chicken thoroughly with sauce. Marinate 30 minutes. Reserving marinade, remove skewers and place on rack of broiler pan. Broil 3 minutes; turn over and brush with reserved marinade. Broil 3 minutes longer, or until chicken is tender.
Kelly~WA (12:38:49) : Drive em' Wild Potatoes
6 large potatoes, baked
1 C. sour cream
1/4 C. butter
8 slices cooked bacon, crumbled
3 T. chopped chives
3 C. shredded mozzarella cheese
1/2 C. shredded Swiss cheese
Cut potatoes in half lengthwise. Scoop out potatoes, leaving an 1/8" shell. Add sour cream & butter to scooped out potatoes; mash well. Stir in bacon & 2 T. chives.
Add mozzarella cheese; mix well. Fill shells with mixture. Sprinkle with Swiss cheese, bake at 350 for 25 minutes. Top with remaining chives. Yield: 12 servings.
Nan(SC) (09:22:10) : Squash Casserole
1 pound summer squash, sliced and steamed
1/2 cup grated sharp cheddar cheese
1/2 cup mayonnaise
1 large egg, beaten
1/2 cup butter, melted and divided
1 teaspoon salt
dash black pepper
8 round buttery crackers, Crumbled.
Steam squash, drain well. Add cheese, mayonnaise, egg and 1/4 cup butter, salt and pepper. Mix well
Pour into a greased 2 qt baking dish.
cover with cracker crumbs which have been mixed with remaining 1/4 cup butter.
Bake at 400 degrees for 20 minutes until bubbly.. Serves 6
Note: I double this recipe and sometimes use both zucchini squash and yellow squash mixed.
06-18 to 6-24-2000 - 22 Main and Side Dishes
calliope,.NY (12:26:10) : CHINA CHICKEN
1/2 cup sugar
5 tablespoons soy sauce
1/4 cup Chinese bean sauce available at Asian markets and some
supermarkets
1/4 cup minced green onions
1/4 cup chopped fresh cilantro
3 tablespoons hoisin sauce available at Asian markets and some
supermarkets
2 tablespoons dry Sherry
2 tablespoons oriental sesame oil, toasted, if you can get it.
4 teaspoons minced peeled fresh ginger
2 teaspoons minced garlic
1 1/2 teaspoons salt
1/2 teaspoon five-spice powder
4-boneless, skinless chicken breast halves
Mix all the ingredients together with a whisk.
Pound out the thicker parts of the breasts a bit so that they will cook more
evenly. Marinate the breasts overnight and through the next day till dinner
time. Heat a skillet, preferably non-stick, to medium hot. Add the breasts
with a bit of the marinade and cook about 4 minutes on one side, turn
and cook another 4 minutes, then cover, lower heat and cook another 2 minutes
or until just done. Remove to a plate. Add the rest of the marinade to the pan and
simmer gently about 6-8 minutes...being careful it doesn't get too thick or burn.
While simmering the marinade, slice the breasts lengthwise in strips about
1/2 inch thick. Pour the sauce over and serve. It will taste even better the next
day and is even good cold served on a salad, if you wish.
*Serve with cold noodles with sesame sauce. And this cold vegetable salad;
2-cucmbers, peeled, sliced in half, seeds scooped out
and sliced 1/4 inch slices.
3-large carrots scraped with a peeler into thin strips
1-large rib of celery, angle sliced 1/4 inch
2-3 scallions, angle sliced, thin
about 8 radishes, cut in half and then very thinly sliced
Dress with 1/3 cup vegetable oil of choice, but not olive,
1/3 cup rice wine vinegar, 1 teaspoon Nance's Sharp and
Creamy mustard, 1/2 tsp. sugar, black pepper and salt. Whisk.
calliope,.NY (12:24:56) : 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 tomatoes 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 white wine vinegar
6 TBSP Worcestershire sauce
1/2 stick of butter
4 TBSP brown sugar
Put tomatoes 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 tomatoes 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
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 * 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,
calliope,.NY (11:28:08) : CALLIOPE'S slightly different STUFFED PEPPERS and IDEAS
I made stuffed peppers this way recently and it was very successful! I used red ones.
Prepare your BBQ grill and using either green, red or yellow bell peppers, cut off the tops and clean them out and then without blanching them, instead fill them raw with the stuffing of your choice and roast them on the grill till the skins blackens, turning carefully so as not to squeeze the stuffing out. I inserted a large onion layer piece in the top to help hold the filling in, retain the moisture and add flavor. If you use any meat in the stuffing, be sure you take the temperature of the stuffing and that it is 165 degrees! If it has not reached that safe temperature, bake them in the oven longer till it is.
Let them rest covered for about 15 minutes or so and peel off the blacked skin and serve!
Stuff with any filling combinations you choose. Here are a few ideas.
Rice or bulgar. Cooked sausage of your choice, chopped ham or cooked shredded chicken. Grated zucchini, minced onion, cheeses like feta, goat, fontina or your choice. Chopped olives, currants or raisins. Herbs like mint, rosemary, oregano and parsley. You might want to serve some kind of sauce over them, like an herb pesto for example, and/or finish them under the broiler with a blanket of mozzarella or Monterey Jack cheese melted on top of them unless you use cheese inside.
Kelly~WA (10:54:59) : Meatloaf with Cheese Center
2 pound ground beef
1 cup or one pack of diced and shredded cheese(Monterey Jack,
American,
Cheddar or what ever your gang likes
2 eggs beaten
1 small onion, chopped
1 small bell pepper, chopped
1 stalk celery,chopped
1/4 cup bread crumbs
1 tablespoon mustard
3 tablespoons ketchup
Mix ground beef,onion,bell pepper,celery,bread crumbs,mustard
and ketchup.
Press half mix into bottom of 12 iron skillet.Add cheese,leaving 1/2 inch from edge with out cheese. Add remaining meat mix, seal edges by pressing down with fingers. Bake in 350 oven 45 minutes.
recipelink.com (11:30:06) :
Recipe(tried): Spanish Rice
Posted By: Jenny
Date: January 24th 1997
Board: recipelink.com Cooking Club
The following recipe produces a moist Spanish rice with a wonderful flavor. It can be easily doubled or tripled and saves beautifully in the refrigerator... (besides the leftovers are scrumptious!) I usually serve it along with refried beans and either fajitas, enchiladas, or tacos.
6 slices bacon
1 C uncooked regular or brown rice
1/2 C chopped green pepper
1 large onion, chopped
1 tsp. salt
1/4 tsp. pepper
2 C. water
1/3 C catsup
16 oz. can tomatoes, undrained and cut up
Fry bacon until crisp, drain on paper towels, reserving 2-3 T. drippings. Saute onion, rice and green pepper in reserved drippings until onion is limp. Add bacon that has been crumbled and the remaining ingredients. Cover and simmer30-45 minutes or until rice is tender and liquid is absorbed. Serves 4-5.
recipelink.com (12:08:11) :
Recipe(tried): Messy Chicken
Posted By: Debbie in California
Date: May 6th 1997
Board: recipelink.com Cooking Club
My mother has made this for more potluck events than I can count. Anything from scout meetings, to little league events, school benefits, funerals and weddings. Every time it is served the recipe is requested. I finally put it into the computer for her so that we can just make copies and pass them out. It is one of the easiest dishes around. This recipe also doubles and triples quite well. I've known her to make 40 pounds of chicken with the same results.
Hope it helps.
5 lbs broiler-fryer chicken (cut-up)
56 oz ketchup (2 28 oz bottles)
1 pound brown sugar
6 TB Worcestershire sauce
4 TB liquid smoke
1/2 cup butter
Garlic powder, salt and pepper to taste
1 onion sliced
Preheat oven to 350 degrees. Combine all ingredients except chicken and onion in a large saucepan and simmer for 20 minutes.
Place some sauce on bottom of roaster. Layer chicken, sliced onion rings and sauce. Repeat this two more times with sauce being on top.
Bake 1/2 hour at 350 degrees then lower oven to 325 degrees and bake 1 1/2 hours to 2 hours longer or until chicken is tender.
Kelly~WA (09:25:38) :
Savory Zucchini
Prep: 5 min, Cook: 5 min.
1/4 cup vegetable stock or water
1 lb. zucchini, quartered lengthwise and cut crosswise into 1 inch
pieces
4 green onions, peeled and thinly sliced
1/4 tsp. salt optional
1-1/2 Tbs. cilantro or parsley, chopped
1 Tbs. lemon juice
Heat stock and zucchini in a heavy nonstick skillet over medium high
heat. Reduce heat to medium
low. Add onions and season with salt and pepper to taste. Simmer 4-5
minutes, or until zucchini is
tender and liquid is evaporated. Stir in remaining ingredients and
serve.
Kelly~WA (09:24:36) :
Zucchini Parmesan with Lemon
Prep: 5 min, Cook: 5 min.
2 lbs. small zucchini
1 tsp. olive oil
1 tsp. lemon peel, grated
2 Tbs. grated Parmesan cheese
1/4 tsp. black pepper, freshly ground
Cut zucchini in half crosswise, then cut each half into 4 lengthwise
sticks. Heat oil in a heavy nonstick
skillet over medium high heat. Saut zucchini and lemon peel about 3
minutes, stirring frequently, until
zucchini is lightly browned. Mix in Parmesan cheese and pepper to taste.
Kelly~WA (09:23:58) :
Grilled Zucchini
Prep: 5 min, Cook: 10 min.
2 Tbs. olive oil
2 Tbs. white wine vinegar
2 tsp. fresh tarragon, chopped
1/2 tsp. black pepper, coarsely ground
1/2 tsp. sugar
4 small zucchini, sliced lengthwise in half
Prepare grill. Combine all ingredients, except zucchini, in a bowl. Stir
in zucchini and toss to coat
with vinaigrette dressing. Place zucchini on grill over medium heat.
Season with salt to taste and
cook, turning occasionally and brushing with vinaigrette, until zucchini
are browned and tender.
Kelly~WA (09:23:28) :
Zucchini Casserole
1 can cream of chicken soup
4 cups stuffing mix ( save half for top )
2/3 cup margarine, melted
3 cups zucchini, sliced
3 large carrots, grated
1/2 cup sour cream
1 medium onion, chopped
Mix zucchini, carrots, onion, soup and sour cream together. Fold
together stuffing and melted
margarine, add to zucchini mixture. Place in a greased casserole, top
with remaining stuffing mixture.
Bake at 325 degrees for 30 to 35 minutes. Serves 10.
Kelly~WA (09:26:07) :
Quick Pasta
Prep: 5 min, Cook: 10 min.
1 lb. zucchini, finely chopped
4 cups pasta sauce
3/4 lb. fresh angel's hair pasta
2 Tbs. shredded Parmesan cheese
Place zucchini in a steamer basket over boiling water. Cover pan and
steam 3 minutes or until
tender. Drain and return zucchini to same pan. Add pasta sauce and
simmer over medium low heat
until just heated through. Cook pasta in a large pan of boiling water
about 3 minutes, or until al
dente. Drain. Serve pasta with sauce and sprinkled with Parmesan.Kelly~WA (09:27:20) :
Chicken with Vegetable Marinara
Prep: 10 min, Cook: 10 min.
1 lb. eggplant, peeled and cubed
1 red bell pepper, seeded and cubed
1 large zucchini, peeled and cubed
1/4 cup chicken or vegetable stock
4 cups purchased spaghetti sauce
1 Tbs. olive oil
1-1/4 lbs. boneless skinless chicken breast halves
1/4 cup lemon juice
4 slices French bread, toasted
2 Tbs. grated Parmesan cheese
Turn on broiler. Combine first 4 ingredients in a heavy nonstick skillet
over medium high heat. Cover
skillet and simmer 4-5 minutes, or until vegetables are tender and
liquid is almost evaporated. Stir in
spaghetti sauce and cook until mixture is heated throughout. Set aside
and keep warm. While sauce
is cooking, brush chicken with oil and season with pepper to taste.
Arrange on a broiler pan and
broil 4 minutes per side until chicken is opaque throughout. Remove
chicken from broiler and
immediately drizzle with lemon juice. Serve chicken on toast. Spoon
sauce over chicken, sprinkle
with Parmesan and serve.
Verla,.Il (09:02:27) :
Spaghetti with Fresh Tomatoes and Basil
This recipe came from Food and Wine Pasta Cookbook. It is a summer favorite.
1 lb of spaghetti
1 1/2 lbs of tomatoes, about 3, seeded and diced (3 cups)
1/2 lb fresh mozzarella cut into 1/4 inch dice
3/4 c. chopped fresh basil
6 T. olive oil
2 tsp. red wine vinegar
1 clove garlic, minced
1 tsp salt
1/2 tsp fresh ground black pepper
3 T. parmesan cheese
Combine the tomatoes, cheese, basil, oil, garlic, salt and pepper in a
large bowl.
Let marinate for several hours at room temperature.
Cook spaghetti until done and drain. Do NOT rinse.
Put in a large pasta bowl and immediately toss with the tomato
mixture. The heat of the spaghetti will soften the cheese.
Sprinkle with Parmesan and serve immediately.
I cannot get the fresh mozzarella in my store so I just use a cup of
shredded mozzarella (like Kraft)
This is my favorite pasta. I usually use the roma tomatoes until the
fresh ones are in season.
Enjoy!
recipelink.com (10:57:56) :
Lemon Barbecued Chicken and Pasta
Recipe By : Woman's Day Low-Fat Meals, Summer 97
1/2 pound linguine or spaghetti
1 pound skinless, boneless chicken breast halves
1 (8 ounce) pkg whole fresh mushrooms
3 small zucchini cut in half lengthwise
2 medium onions cut in quarters
1/2 cup bottled lemon juice -- divided
1/2 cup prepared barbecue sauce
1. Prepare grill according to manufacturer's instructions. Grill chicken and vegetables about 15 minutes, until tender, turning and brushing chicken frequently with 1/4 cup lemon juice.
2. In large saucepan, cook linguine according to package directions.
3. Meanwhile, cut cooked chicken and vegetables into bite-size pieces.
4. In small bowl, combine remaining 1/4 cup lemon juice and barbecue sauce. In large bowl, combine linguine, chicken, vegetables and barbecue sauce mixture. Serve hot or cold.
calliope,.NY (10:39:05) : LIST OF INGREDIENTS FOR A PASTA DISH ...idea I'm going to try tomorrow
penne pasta
favas (broad beans)
artichoke hearts...not marinated
*optional...peas
garlic
red onions or choice of onion
red peppers flakes
chicken stock
white wine
lemon juice
mustard
dill
cream
McCormick's Imitation Bacon Bits...or real bacon
Kelly~WA (02:55:34) :
Baked Zucchini
Prep: 10 min, Cook: 20 min.
2 Tbs. unsalted butter
1 small onion, chopped
9 ounces zucchini, sliced
1 large tomato, skinned and sliced
1/2 tsp. dried oregano
1 egg, beaten
1/2 cup Gruy re cheese, grated
fresh parsley sprigs, to garnish
Preheat oven to 350 F. Melt butter in a saucepan over medium high heat. Saut onion and zucchini 2 minutes. Transfer to a shallow ovenproof dish and place tomato slices on top. Sprinkle with oregano and salt and pepper to taste. Combine egg, cheese and salt and pepper to taste in a bowl.
Spoon over tomato. Bake 15-20 minutes until topping is golden. Garnish with parsley.
Kelly~WA (02:54:33) :
Cheese-Stuffed Zucchini
Prep: 10 min, Cook: 30 min.
4 medium zucchini
1/4 lb. shredded cheddar cheese
1 egg, beaten
1/2 cup instant rice, cooked
1/4 cup canned mushrooms, drained and chopped
2 Tbs. onion, finely chopped
2 Tbs. dry breadcrumbs
1-1/2 tsp. parsley flakes
1/8 tsp. seasoned salt
Preheat oven to 350 F. Place zucchini in a steamer basket over boiling water. Cover pan and steam
5-7 minutes or until just tender. Cool. Cut in half lengthwise. Scoop out zucchini pulp, leaving shell.
Place cooked zucchini shell cut side down to drain. Chop pulp. Stir all but 1/4 cup cheese into
chopped pulp. Add next 6 ingredients. Sprinkle zucchini shells with seasoned salt to taste. Stuff with
cheese rice mixture. Place in a baking pan that has been sprayed with nonstick cooking spray. Bake
20 minutes or until heated through. Sprinkle with remaining cheese and bake another 5 minutes, or
until cheese melts.
Kelly~WA (02:54:09) :
Simple Zucchini Quiche
Prep: 10 min, Cook: 35 min.
2 tsp. oil
3/4 lb. zucchini, thinly sliced
5 ounces Swiss cheese, grated
1-1/3 cups skim milk
4 egg whites
1 egg yolk
3/4 cup lowfat buttermilk baking mix
1 medium tomato, sliced
Preheat oven to 400 F. Heat oil in a heavy nonstick skillet over medium heat. Gently saut zucchini
3-4 minutes, stirring frequently until just softened. Transfer to a 10 inch pie plate sprayed with
nonstick cooking spray. Sprinkle with 2 cups cheese. Beat remaining ingredients and salt and pepper
to taste in a bowl. Pour into pie plate over zucchini and cheese. Bake 25-35 minutes, or until knife
inserted in center comes out clean. Top with remaining cheese and bake 1-2 minutes longer until
cheese is lightly browned. Let stand 5 minutes before serving. Garnish with tomato slices, if desired.
This recipe serves 6 people. Because this recipe is for a particular size pan, it adjusts the number of
servings only in multiples of 6.
Kelly~WA (02:53:49) :
Vegetable Stew
Prep: 15 min, Cook: 15 min.
1 Tbs. olive oil
1 clove garlic, minced
1 Tbs. tomato paste
3/4 lb. zucchini, trimmed and cut into 1/2 inch cubes
1/2 lb. eggplant, peeled and cut into 1/2 inch cubes
1/2 lb. tomatoes, peeled and cut into 1/2 inch cubes
1 red bell pepper, seeded and cut into 1/2 inch cubes
1 small red onion, peeled and cut into 1/2 inch cubes
1/4 lb. mushrooms, chopped
1/4 cup parsley, chopped
2 tsp. basil, or 1/4 cup fresh, chopped
1/4 tsp. thyme, or 1 tsp. fresh, minced
1/4 tsp. rosemary, or 1/2 tsp. fresh, minced
Heat oil in a heavy nonstick skillet over medium heat. Saut garlic 1 minute. Stir in next 7 ingredients.
Cover skillet and simmer 15 minutes until vegetables are tender. Season with salt and pepper to
taste. Stir in remaining ingredients and serve.
recipelink.com (11:41:21) :
CHICKEN TERIYAKI KABOBS
From: Kikkoman recipe booklet
Yield: 6 servings
1 1/2 lb Chicken breasts, skinned and boned
1 bunch Green onions, cut into 1" lengths
1/2 c Soy sauce
2 tb Sugar
1 ts Oil
1 ts Minced fresh ginger root
1 Clove garlic, minced
Cut chicken into 1 1/2" square pieces. Thread each of eight 6" bamboo or metal skewers alternately with chicken and green onion pieces (spear onion slices through side, not lengthwise). Place skewers in shallow pan. Combine soy sauce, sugar, oil, ginger and garlic; pour over skewers and brush chicken thoroughly with sauce. Marinate 30 minutes. Reserving marinade, remove skewers and place on rack of broiler pan. Broil 3 minutes; turn over and brush with reserved marinade. Broil 3 minutes longer, or until chicken is tender.
Kelly~WA (12:38:49) : Drive em' Wild Potatoes
6 large potatoes, baked
1 C. sour cream
1/4 C. butter
8 slices cooked bacon, crumbled
3 T. chopped chives
3 C. shredded mozzarella cheese
1/2 C. shredded Swiss cheese
Cut potatoes in half lengthwise. Scoop out potatoes, leaving an 1/8" shell. Add sour cream & butter to scooped out potatoes; mash well. Stir in bacon & 2 T. chives.
Add mozzarella cheese; mix well. Fill shells with mixture. Sprinkle with Swiss cheese, bake at 350 for 25 minutes. Top with remaining chives. Yield: 12 servings.
Nan(SC) (09:22:10) : Squash Casserole
1 pound summer squash, sliced and steamed
1/2 cup grated sharp cheddar cheese
1/2 cup mayonnaise
1 large egg, beaten
1/2 cup butter, melted and divided
1 teaspoon salt
dash black pepper
8 round buttery crackers, Crumbled.
Steam squash, drain well. Add cheese, mayonnaise, egg and 1/4 cup butter, salt and pepper. Mix well
Pour into a greased 2 qt baking dish.
cover with cracker crumbs which have been mixed with remaining 1/4 cup butter.
Bake at 400 degrees for 20 minutes until bubbly.. Serves 6
Note: I double this recipe and sometimes use both zucchini squash and yellow squash mixed.
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