11 MAIN DISH RECIPES
Recipe Swap - June 4-11, 2000
RECIPES IN THIS FILE:
Roasted Garlic Pasta Primavera
Balsamic Steak
Jamaican Jerk Chicken
Spinach-Stuffed Shells
Creamy Cheesy Chicken Pasta Casserole
Shrimp Scampi Kebobs (George Forman Grill)
Marinated Flank Steak Or London Broil (George Foreman Grill)
Herbed Chicken Breast (George Forman Grill)
Chicken King Casserole
Slow Cooker Chicken Stew
Shrimp Stuffed Chicken
ROASTED GARLIC PASTA PRIMAVERA
Source: All In Good Taste, HGTV
1 tablespoon olive oil
1 to 1 1/2 whole heads garlic (roasted 15-20 minutes at 350 degrees F)
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 (recipe follows)
3 cups cooked pasta (any variety)
2 cups fresh baby spinach
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Saute roasted 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. Combine ingredients and serve immediately.
GARLIC SAUCE
2 chopped shallots
3 minced cloves of garlic
1 Tbs. olive oil
1 cup white wine
1 1/2 cups heavy cream
Saute shallots and garlic in olive oil. Add wine. Bring to boil and reduce by half. Add cream and simmer until reduced by 1/2.
BALSAMIC STEAK
Source: Dinner in Minutes: Memorable Meals for Busy Cooks by Linda Gassenheimer
Makes 4 servings
1 1/4 pounds skirt steak*, flank steak, or lean sirloin steak
1 cup balsamic vinegar**
2 tablespoons chopped onion
salt and freshly ground black pepper (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.
*Skirt steak is full of flavor and cooks quickly.
**Balsamic vinegar tenderizes and flavors the meat without adding extra calories.
JAMAICAN JERK CHICKEN
From: Patti/Dnvr
Makes 4 servings
"Jamaicans love this sweet-and-spicy rub on both chicken and meat. This rub is little less fiery than the traditional version, but if you'd like to kick the heat up a notch, just add more cayenne pepper."
4 whole chicken legs (with thighs)
FRO THE MARINADE:
1/4 cup cooking oil
3 scallions including green tops, chopped
2 cloves garlic, chopped
2 tablespoons brown sugar
1 tablespoon ground allspice
1 tablespoon dried thyme
1 1/4 teaspoons salt
1 teaspoon ground cayenne pepper
1 teaspoon grated nutmeg
1/2 teaspoon freshly ground black pepper
1/4 teaspoon vinegar
In a food processor or blender, puree all the ingredients except the chicken legs.
Put the chicken in a large roasting pan and coat with the pureed mixture. Let the chicken marinate for about 30 minutes (the longer you can marinate the chicken legs, the more the flavor will penetrate the meat. You can marinate it up to 24 hours in the refrigerator).
WHEN READY TO COOK:
Heat the oven to 450 degrees F.
Roast the chicken legs in the upper third of the oven for 15 minutes. Turn the legs over and cook until just done, about 15 minutes longer.
MENU SUGGESTIONS:
Corn bread, rice and beans (or just plain rice), or corn on the cob would all taste great with this highly spiced chicken. Fried plantains are another appropriate accompaniment.
SPINACH-STUFFED SHELLS
Source: Southern Living magazine, March 1999
18 jumbo shells, cooked
2 pkgs (10 oz each) frozen chopped spinach, thawed
1 lb extra-lean ground beef
1/4 teaspoon ground nutmeg
1/2 teaspoon salt, divided use
1/2 teaspoon ground black pepper, divided use
1 (16 oz) jar marinara sauce
1 (16 oz)container 1% low-fat cottage cheese
1 large egg
1/4 cup grated Parmesan cheese
Cook pasta according to package directions; drain.
Meanwhile, 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. Spread half of sauce mixture on bottom of a lightly greased 13x9-inch baking dish. 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. Arrange shells over the sauce; pour remaining sauce over shells.
Bake, covered, at 350 degrees F for 30 minutes.
CREAMY CHEESY CHICKEN PASTA CASSEROLE
Source: Indiana Dairy Recipe Contest Winner
Makes 8 servings
7 oz. uncooked spaghetti, broken into 3-inch lengths
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
3/4 cup chopped onion
1/4 cup butter
1/3 cup flour
1 cup milk
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (10 3/4 oz.) can condensed cream of chicken soup
1 cup sour cream
1 teaspoon celery salt
1/2 teaspoon ground black pepper
4 cups chopped cooked chicken
2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1 (28 oz.) can 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 (undiluted) soups, sour cream, seasonings and chicken. Add drained spaghetti. Pour mixture into buttered 13x9x2-inch baking dish.
Cover and bake at 350 degrees F 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.
SHRIMP SCAMPI KEBOBS (George Forman Grill)
Source: Katherine Smith, 1998
Makes 8 kabobs
4 tbsp butter, melted
1/2 cup olive oil
3 large cloves garlic, crushed
1/8 tsp curry powder
Salt and pepper, to taste
32 medium-size shrimp, peeled
8 fresh whole mushrooms
8 cherry tomatoes
1 medium-size green bell pepper, cut in squares
1 medium-size red bell peppers, cut in squared
8 small onions (can use 1 large onion cut in pieces)
8 wood skewers, soaked in water
In a large bowl, combine butter, olive oil, garlic, curry powder, salt and pepper. Add the remaining ingredients, except skewers, 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 decorative fashion on each skewer (or assemble each skewer as needed to fit inside your grill.)
Preheat George Foreman Grill for 5 minutes, then brush the grill with olive oil and line up kebobs on grill. Cook 4 minutes, turning half way over after 2 minutes.. Brush on excess scampi sauce and continue cooking until done. Serve immediately.
MARINATED FLANK STEAK OR LONDON BROIL (George Foreman Grill)
Source: Katherine Smith, 1998
1/2 cup olive oil
2 tbsp brown sugar
2 tbsp chili sauce (like Heinz)
2 large garlic cloves, minced
1/2 tbsp balsamic vinegar
1 tsp dried oregano
1 tsp dried thyme
1 1/2 lbs flank steak or London broil
Mix all ingredients together, except the beef. Pour over the meat. Marinate in refrigerator overnight.
WHEN READY TO COOK:
Remove from refrigerator about 1 hour before cooking.
Preheat George Foreman Grill for 5 minutes. Place meat on grill; close grill and cook approximately 5 minutes. Check after 3 minutes. Let stand about 10 minutes before slicing. Slice at an angle across grain, serve immediately.
HERBED CHICKEN BREAST (George Forman Grill)
Source: Katherine Smith, 1998
Boneless, skinless chicken breasts
FOR THE MARINADE:
1/2 cup sherry
3/4 cup vegetable oil
1/2 large onion, grated
1/2 tbsp Worcestershire sauce
1/2 tsp soy sauce
1/2 tsp lemon juice
3 large cloves garlic, minced (can use less)
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp dried marjoram
Mix all ingredients for the marinade together thoroughly. Pour marinade over chicken and marinate for at least one hour (refrigerate to marinate longer).
WHEN READY TO COOK:
Remove chicken from marinade. Boil marinade for a few minutes.
Preheat George Foreman Grill for 5 minutes. Place chicken on grill, cover and cook for 4-5 minutes. Brush on marinate halfway through cooking. Cook until done.
CHICKEN KING CASSEROLE
From: Kelly~WA
6 boneless, skinless chicken breasts
4 oz. uncooked bowtie pasta
1 (10 3/4 oz.) can cream of broccoli soup
1 (10 3/4 oz.) can creamy chicken mushroom soup
1 (4 oz.) can sliced mushrooms, drained and rinsed
1/2 cup milk
1 (16 oz.) carton sour cream
1 cup frozen peas
1 sleeve Ritz Crackers, crushed
2 Tbsp. butter
1/4 tsp. dried parsley flakes
1/4 tsp. garlic powder
1/4 tsp. celery seed
1/4 tsp. salt
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 (undiluted) soups, mushrooms, milk, sour cream and peas; set aside.
Combine crackers and butter well. Spread 3/4 of the cracker mixture over the bottom of a 13x9-inch baking dish. Layer chicken, pasta, spices. Pour soup mixture over pasta layer, sprinkle with reserved cracker mixture.
Bake at 350 degrees F for 30-40 minutes or until thoroughly heated.
SLOW COOKER CHICKEN STEW
From: Kelly~WA
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 cans (10 3/4 oz. each) condensed cream of mushroom soup
Combine all ingredients in crock pot.
Cover crock pot and cook on HIGH for 2 hours and then on LOW for 5-6 hours.
SHRIMP STUFFED CHICKEN
From: Kelly~WA
Makes 8 servings
4 large boneless, skinless chicken breasts
1/4 cup butter
1/3 cup green onions, chopped
1 lb. mushrooms, sliced
3 Tbsp. 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, divided use
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. Divide 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 F for 20 minutes. Sprinkle top with remaining cheese and bake 5 minutes longer.
Recipe Swap - June 4-11, 2000
RECIPES IN THIS FILE:
Roasted Garlic Pasta Primavera
Balsamic Steak
Jamaican Jerk Chicken
Spinach-Stuffed Shells
Creamy Cheesy Chicken Pasta Casserole
Shrimp Scampi Kebobs (George Forman Grill)
Marinated Flank Steak Or London Broil (George Foreman Grill)
Herbed Chicken Breast (George Forman Grill)
Chicken King Casserole
Slow Cooker Chicken Stew
Shrimp Stuffed Chicken
ROASTED GARLIC PASTA PRIMAVERA
Source: All In Good Taste, HGTV
1 tablespoon olive oil
1 to 1 1/2 whole heads garlic (roasted 15-20 minutes at 350 degrees F)
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 (recipe follows)
3 cups cooked pasta (any variety)
2 cups fresh baby spinach
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Saute roasted 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. Combine ingredients and serve immediately.
GARLIC SAUCE
2 chopped shallots
3 minced cloves of garlic
1 Tbs. olive oil
1 cup white wine
1 1/2 cups heavy cream
Saute shallots and garlic in olive oil. Add wine. Bring to boil and reduce by half. Add cream and simmer until reduced by 1/2.
BALSAMIC STEAK
Source: Dinner in Minutes: Memorable Meals for Busy Cooks by Linda Gassenheimer
Makes 4 servings
1 1/4 pounds skirt steak*, flank steak, or lean sirloin steak
1 cup balsamic vinegar**
2 tablespoons chopped onion
salt and freshly ground black pepper (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.
*Skirt steak is full of flavor and cooks quickly.
**Balsamic vinegar tenderizes and flavors the meat without adding extra calories.
JAMAICAN JERK CHICKEN
From: Patti/Dnvr
Makes 4 servings
"Jamaicans love this sweet-and-spicy rub on both chicken and meat. This rub is little less fiery than the traditional version, but if you'd like to kick the heat up a notch, just add more cayenne pepper."
4 whole chicken legs (with thighs)
FRO THE MARINADE:
1/4 cup cooking oil
3 scallions including green tops, chopped
2 cloves garlic, chopped
2 tablespoons brown sugar
1 tablespoon ground allspice
1 tablespoon dried thyme
1 1/4 teaspoons salt
1 teaspoon ground cayenne pepper
1 teaspoon grated nutmeg
1/2 teaspoon freshly ground black pepper
1/4 teaspoon vinegar
In a food processor or blender, puree all the ingredients except the chicken legs.
Put the chicken in a large roasting pan and coat with the pureed mixture. Let the chicken marinate for about 30 minutes (the longer you can marinate the chicken legs, the more the flavor will penetrate the meat. You can marinate it up to 24 hours in the refrigerator).
WHEN READY TO COOK:
Heat the oven to 450 degrees F.
Roast the chicken legs in the upper third of the oven for 15 minutes. Turn the legs over and cook until just done, about 15 minutes longer.
MENU SUGGESTIONS:
Corn bread, rice and beans (or just plain rice), or corn on the cob would all taste great with this highly spiced chicken. Fried plantains are another appropriate accompaniment.
SPINACH-STUFFED SHELLS
Source: Southern Living magazine, March 1999
18 jumbo shells, cooked
2 pkgs (10 oz each) frozen chopped spinach, thawed
1 lb extra-lean ground beef
1/4 teaspoon ground nutmeg
1/2 teaspoon salt, divided use
1/2 teaspoon ground black pepper, divided use
1 (16 oz) jar marinara sauce
1 (16 oz)container 1% low-fat cottage cheese
1 large egg
1/4 cup grated Parmesan cheese
Cook pasta according to package directions; drain.
Meanwhile, 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. Spread half of sauce mixture on bottom of a lightly greased 13x9-inch baking dish. 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. Arrange shells over the sauce; pour remaining sauce over shells.
Bake, covered, at 350 degrees F for 30 minutes.
CREAMY CHEESY CHICKEN PASTA CASSEROLE
Source: Indiana Dairy Recipe Contest Winner
Makes 8 servings
7 oz. uncooked spaghetti, broken into 3-inch lengths
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
3/4 cup chopped onion
1/4 cup butter
1/3 cup flour
1 cup milk
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (10 3/4 oz.) can condensed cream of chicken soup
1 cup sour cream
1 teaspoon celery salt
1/2 teaspoon ground black pepper
4 cups chopped cooked chicken
2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1 (28 oz.) can 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 (undiluted) soups, sour cream, seasonings and chicken. Add drained spaghetti. Pour mixture into buttered 13x9x2-inch baking dish.
Cover and bake at 350 degrees F 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.
SHRIMP SCAMPI KEBOBS (George Forman Grill)
Source: Katherine Smith, 1998
Makes 8 kabobs
4 tbsp butter, melted
1/2 cup olive oil
3 large cloves garlic, crushed
1/8 tsp curry powder
Salt and pepper, to taste
32 medium-size shrimp, peeled
8 fresh whole mushrooms
8 cherry tomatoes
1 medium-size green bell pepper, cut in squares
1 medium-size red bell peppers, cut in squared
8 small onions (can use 1 large onion cut in pieces)
8 wood skewers, soaked in water
In a large bowl, combine butter, olive oil, garlic, curry powder, salt and pepper. Add the remaining ingredients, except skewers, 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 decorative fashion on each skewer (or assemble each skewer as needed to fit inside your grill.)
Preheat George Foreman Grill for 5 minutes, then brush the grill with olive oil and line up kebobs on grill. Cook 4 minutes, turning half way over after 2 minutes.. Brush on excess scampi sauce and continue cooking until done. Serve immediately.
MARINATED FLANK STEAK OR LONDON BROIL (George Foreman Grill)
Source: Katherine Smith, 1998
1/2 cup olive oil
2 tbsp brown sugar
2 tbsp chili sauce (like Heinz)
2 large garlic cloves, minced
1/2 tbsp balsamic vinegar
1 tsp dried oregano
1 tsp dried thyme
1 1/2 lbs flank steak or London broil
Mix all ingredients together, except the beef. Pour over the meat. Marinate in refrigerator overnight.
WHEN READY TO COOK:
Remove from refrigerator about 1 hour before cooking.
Preheat George Foreman Grill for 5 minutes. Place meat on grill; close grill and cook approximately 5 minutes. Check after 3 minutes. Let stand about 10 minutes before slicing. Slice at an angle across grain, serve immediately.
HERBED CHICKEN BREAST (George Forman Grill)
Source: Katherine Smith, 1998
Boneless, skinless chicken breasts
FOR THE MARINADE:
1/2 cup sherry
3/4 cup vegetable oil
1/2 large onion, grated
1/2 tbsp Worcestershire sauce
1/2 tsp soy sauce
1/2 tsp lemon juice
3 large cloves garlic, minced (can use less)
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp dried marjoram
Mix all ingredients for the marinade together thoroughly. Pour marinade over chicken and marinate for at least one hour (refrigerate to marinate longer).
WHEN READY TO COOK:
Remove chicken from marinade. Boil marinade for a few minutes.
Preheat George Foreman Grill for 5 minutes. Place chicken on grill, cover and cook for 4-5 minutes. Brush on marinate halfway through cooking. Cook until done.
CHICKEN KING CASSEROLE
From: Kelly~WA
6 boneless, skinless chicken breasts
4 oz. uncooked bowtie pasta
1 (10 3/4 oz.) can cream of broccoli soup
1 (10 3/4 oz.) can creamy chicken mushroom soup
1 (4 oz.) can sliced mushrooms, drained and rinsed
1/2 cup milk
1 (16 oz.) carton sour cream
1 cup frozen peas
1 sleeve Ritz Crackers, crushed
2 Tbsp. butter
1/4 tsp. dried parsley flakes
1/4 tsp. garlic powder
1/4 tsp. celery seed
1/4 tsp. salt
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 (undiluted) soups, mushrooms, milk, sour cream and peas; set aside.
Combine crackers and butter well. Spread 3/4 of the cracker mixture over the bottom of a 13x9-inch baking dish. Layer chicken, pasta, spices. Pour soup mixture over pasta layer, sprinkle with reserved cracker mixture.
Bake at 350 degrees F for 30-40 minutes or until thoroughly heated.
SLOW COOKER CHICKEN STEW
From: Kelly~WA
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 cans (10 3/4 oz. each) condensed cream of mushroom soup
Combine all ingredients in crock pot.
Cover crock pot and cook on HIGH for 2 hours and then on LOW for 5-6 hours.
SHRIMP STUFFED CHICKEN
From: Kelly~WA
Makes 8 servings
4 large boneless, skinless chicken breasts
1/4 cup butter
1/3 cup green onions, chopped
1 lb. mushrooms, sliced
3 Tbsp. 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, divided use
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. Divide 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 F for 20 minutes. Sprinkle top with remaining cheese and bake 5 minutes longer.
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