Recipe: Quick and Easy Recipes (20)
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07-01-2000 - 20 Quick and Easy Recipes
KellyWA (05:20:42) :
15-Minute Taco/Rice Skillet
Ready In: 15 minutes
Servings: 4
Ingredients:
1 lb. ground beef
2 cups water
1 pkg Taco Seasoning
2 cups of Minute Rice
1 cup shredded cheddar cheese
1/4 tsp pepper
Coarsely crushed tortilla chips, shredded lettuce, chopped tomato, or sour cream
Brown meat in large skillet on medium-high heat; drain.
Add water and seasoning mix to skillet stir. Bring to boil.
Stir in rice. Sprinkle with cheese, cover. Cook on low heat for 5 minutes.
Top as desired with ingredients above and enjoy.
KellyWA (05:19:56) :
15-Minute Chili and Rice Wraps
Ready In: 15 minutes
Servings: 6
Ingredients:
1 28oz can Chili
1/2 cup Water
1 cup Minute Rice
6 Flour tortillas
Cheddar cheese - shredded
Tomatoes - chopped
Green Onions - sliced
Directions:
In a large sauce pan bring chili and water to a boil.
Stir in minute rice, cover and cook on low heat for 5 minutes.
Spoon chili mixture into tortillas.
Top with cheese, tomatoes and onions as desired.
KellyWA (05:19:34) :
1920 American Goulash
Servings: 6
Ingredients:
3 slices of bacon
1 large onion, sliced
1 pound hamburger
1 can red kidney beans
1 quart tomatoes
pinch of salt
pinch of cayenne pepper
regular pepper
sliced carrots
cooked rice
Directions:
Cut the bacon into small pieces and fry until crisp.
Now add the onion and hamburger meat.
Cook until the onion is golden and the meat is brown.
Add the beans and tomatoes; cook for 15 minutes.
You can now add the carrots or rice or both, for variety.
KellyWA (05:18:40) :
15-Minute Mexican Chicken & Rice Dinner
Servings: 4
Ingredients:
1 Tbsp. oil
4 small boneless skinless chicken breast halves (about 1 lb.)
2 cups water
1 cup Thick 'N Chunky Salsa
2 cups Minute White Rice , uncooked
1 can (8 oz.) whole kernel corn , drained
1 cup Shredded Cheddar Cheese
Directions:
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each
side or
until cooked through.
Remove chicken from skillet. Stir in water and salsa. Bring to boil.
Stir in rice and corn. Top with chicken.
Sprinkle chicken with cheese; cover.
Cook on low heat 5 minutes. Stir.
KellyWA (05:18:13) :
20-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.
KellyWA (05:17:57) :
Apple Chicken Stir-Fry
Ready In: 30 minutes
Servings: 4
1/2 cup onion, vertically sliced
1 medium Fuji or Winesap apple, cored and thinly sliced
1 cup (2 medium) carrots, thinly sliced
1/2 tsp. vegetable oil
1 pound cubed boneless, skinless, chicken breast
1 tsp. dried basil, crushed
1 cup fresh or frozen Chinese pea pods
1 Tbsp. oil
1 Tbsp. water
2 cups cooked rice
Stir fry cubed chicken breast in 1/2 tsp. vegetable oil in non-stick skillet until lightly browned and
cooked.
Remove from skillet.
Stir-fry onion, carrots and basil in oil in same skillet until carrots are tender.
Stir in pea pods and water; stir-fry 2 minutes.
Remove from heat; stir in apples. Add to chicken.
Serve hot over cooked rice.
KellyWA (05:17:32) :
Catalina Chicken
Ready In: 30 minutes
Servings: 4
4 Boneless skinless chicken breasts
1 cup Catalina salad dressing
1 cup Water
1 Large carrot, sliced or 1 cup frozen corn
1 Red pepper, sliced into bite size pieces
1 cup Broccoli
2 cups Minute rice
In a small sauce pan combine Catalina salad dressing and water. Bring to a boil and add rice.
In a non-stick skillet with a little vegetable oil, cook chicken until no longer pink. Remove from skillet
and cut
chicken into bite size pieces.
Add vegetables to skillet and cook until tender. Return chicken to skillet, and add rice. Mix together
and serve.
KellyWA (05:17:11) :
Cheesy Chicken Pot Biscuit Cups
Ready In: 25 minutes
Servings: 5
1 (7.5-ounce) can refrigerated buttermilk biscuits
1 cup (5-ounces) diced cooked chicken breast
1 (10 3/4-ounce) can Cream of Chicken Soup
Scant 2/3 cup(2 1/2 ounces) shredded reduced-fat Cheddar cheese
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper
Preheat oven to 400 degrees.
Separate biscuits and place each biscuit in a cup of an ungreased 12-hole muffin pan,
pressing dough up sides to edge of cup.
In a medium bowl, combine chicken, chicken soup, Cheddar cheese, parsley flakes, and black pepper.
Mix
well to combine.
Evenly spoon chicken mixture into prepared biscuit cups.
Bake for 12 to 15 minutes or until golden brown.
Remove from oven. Place muffin pan on a wire rack and let set for 2 to 3 minutes.
Serve at once.
KellyWA (05:16:53) :
Chicken Salsa Burritos
Ready In: 15 minutes
Servings: 2
1/2 cup mayonnaise
1/2 cup thick and chunky salsa
2 cups thinly sliced, cooked chicken breasts
1/2 cup canned black beans
5 flour tortillas
Combine mayonnaise and salsa. Stir in chicken and beans.
Layer on center of each tortilla. Roll up. May add lettuce and tomato if desired.
KellyWA (05:16:13) :
Honey Mustard Turkey Tortillas
Ready In: 10 minutes
Servings: 6
1/4 cup Honey mustard
6 Flour tortillas ( 8 inches -in diameter)
6 oz Thinly sliced fully cooked -ham
6 oz Thinly sliced cooked turkey
1 1/2 cups Creamy coleslaw
1/2 md Cucumber, thinly sliced
Spread honey mustard evenly over each tortilla.
Top with ham, turkey, coleslaw and cucumber.
KellyWA (05:15:49) :
Canadian Bacon-Tomato Frittata
Ready In: 15 minutes
Servings: 4
6 eggs
6 tablespoons skim milk
2 teaspoon Dijon mustard
4 ounces Canadian bacon -- chopped - 1 cup
1/2 cup green bell pepper -- chopped
1/2 cup onion -- chopped
2 small tomatoes -- thinly sliced
2/3 cup lowfat Swiss cheese -- shredded
4 teaspoons fresh parsley -- chopped
In medium bowl, beat eggs.
Add milk and mustard; mix well. Set aside.
Spray 8" nonstick skillet with nonstick cooking spray.
Heat over medium heat until hot.
Add bacon, bell pepper and onion; cook and stir 4 to 5 minutes or until bell pepper and onion are tender
crisp.
Pour egg mixture over bacon mixture.
As egg cooks, lift edges with spatula and tilt skillet, allowing uncooked egg to flow to bottom of skillet.
When eggs are set but top is still moist, arrange tomato over top; sprinkle with cheese.
Cover skillet; cook until cheese is melted and top is set.
Sprinkle with parsley. Cut frittata in half or into wedges; slide each half onto serving plate.
Serve immediately.
KellyWA (05:15:24) :
Pork, Pasta and Veggie Medley
Ready In: 30 minutes
Servings: 4
1/2 pkg Penne rigate pasta
1 bunch Broccoli flowers
1/2 lb Italian sausage, diagonally sliced
2 tsp Olive oil
1 cup Frozen mixed pepper strips
3 cloves Garlic minced
1 tsp Salt
1 tsp Pepper
1/4 cup Grated parmesan cheese
Prepare pasta according to package directions.
Add broccoli halfway through cooking.
In a nonstick skillet over medium high heat, cook sausage for 5 minutes.
Stir in oil, pepper and garlic. Cook for 2 minutes.
Drain pasta mixture reserving 1/4 cup of liquid.
Add pasta mixture and liquid to skillet.
Stir in salt, pepper and cheese. Toss well and serve.
KellyWA (05:15:02) :
Bacon Wrapped Shrimp
Ready In: 15 minutes
Servings: Unknown
20 large shrimp
10 slices lean bacon, cut in half
Have the grill on a medium heat.
Wrap the shrimp in the bacon and secure with toothpicks or several on a skewer.
Lightly oil the grill.
Cook for 3-4 minutes turning once.
Shrimp are done when the bacon is fully cooked.
KellyWA (05:14:40) :
Crunchy Oven Fried Fish
Ready In: 20 minutes
Servings: 4
1 pound fish fillets -- 1/2 inch thick (fresh or frozen, white fish)
1/4 cup all-purpose flour
1/4 teaspoon lemon pepper
1 egg white
1/4 cup fine dry breadcrumbs
1/4 cup cornmeal
1 1/2 teaspoons lemon peel -- finely shredded
1/2 teaspoon dried basil -- crushed
nonstick cooking spray
Preheat oven to 450.
Cut fish into serving size pieces.
Mix flour, lemon pepper, and 1/4 tsp salt in a shallow dish.
Beat egg white until frothy; place in another shallow dish.
Combine bread crumbs, cornmeal, lemon peel, and basil in a third shallow dish.
Dip top of fillets into flour mixture; Shake off any excess.
Dip tops into egg white; coat with crumb mixture.
Spray a shallow baking pan with nonstick cooking spray.
Place fillets in pan, coating side up; tuck under thin edges.
Bake for 6 to 12 minutes or until fish flakes easily with a fork.
KellyWA (05:14:22) :
Fluffy Crab Omelet
Ready In: 20 minutes
Servings: 4
1 small onion -- minced
1/2 medium red or green bell pepper -- minced
4 tablespoons butter -- divided
1 pound fresh lump crabmeat -- shells removed
4 egg yolks
1/8 teaspoon ground ginger
salt and pepper -- to taste
4 egg whites
Saut the onion and bell pepper in 2 tablespoons butter in a skillet
over medium heat until tender-crisp; drain. Cool slightly.
Combine the onion mixture with the crabmeat in a bowl and mix gently. Whisk the egg yolks in a bowl
until
blended.
Stir in the ginger, salt, and pepper.
Add the crabmeat mixture and mix gently.
Beat the egg whites in a mixer bowl until stiff, but not dry, peaks form. Fold 1/3 of the egg whites into
the
crab mixture.
Stir in the remaining egg whites gently.
Heat remaining butter in an oven-proof skillet over medium heat.
Add the crabmeat mixture, tilting the skillet to distribute evenly. Cook for 5 minutes or until set around
the
edge.
Broil for 3 to 5 minutes or just until the omelet begins to brown.
Let stand for 5 minutes. Cut into wedges.
KellyWA (05:14:02) :
Quick and Easy Salmon Patties
Ready In: 15 minutes
Servings: Unknown
1 (16 oz.) pink salmon
1 egg
1/3 tsp. grated onion
1/2 cup flour
1 1/2 cups oil
1 1/2 tsp. baking powder
Drain salmon; set aside 2 tablespoons of juice.
In a bowl mix salmon, egg and onion until sticky.
Stir in flour.
Add baking powder to salmon; stir into salmon mixture.
Form into small patties and fry until brown (about 5 minutes) in hot oil.
KellyWA (05:13:42) :
Tortilla Tuna Wraps
Ready In: 10 minutes
Servings: 6
1 can (6 oz.) tuna, drained, flaked
3 hard-cooked eggs, chopped
1/2 cup chopped celery
1/4 cup Mayonnaise
1/4 cup chopped red or green pepper
1/4 cup chopped green chilies
1/4 teaspoon pepper
6 Process Cheese slices
6 flour tortillas (12 inch)
Lettuce
Mix tuna, eggs, celery, mayo, red pepper and chilies.
Place 1 cheese slice in the center of each tortilla; top with tuna mixture and lettuce.
Fold opposite sides of tortilla to center, overlapping edges slightly. Fold open ends to center,
overlapping
edges to form envelope.
Place seam-sides down, on serving plate.
Cut in half to serve.
Victoria__Pa (05:07:25) : QUICK TURKEY SKILLET DINNER
1 lb. ground turkey
1 pkg. taco seasoning
2-16 oz.cans green beans,drained
1-16 oz. can black beans,rinsed & drained
1-16 oz. can low salt whole kernel corn,undrained
8 oz. low fat cheddar cheese
Add seasoning mix to turkey & brown.Drain off any fat. Add remaining ingredients & simmer for 15 min. Sprinkle w/ cheese and simmer til cheese melts.
Burgundy/LA (10:44:31) : Roasted Corn-on-the-Cob
Peel back the husks from fresh corn, but do not detach.
Remove silk and rinse corn.
Cut off tip of corn and discard.
Carefully replace husks.
Soak corn (in husks) in water at least 15 minutes. (By wetting the husks, it retards their burning, and it helps to "steam" the corn.)
Wrap each corn in foil and twist ends.
Place on grill, turning every ten minutes until cooked through, about 20 minutes or so, depending on the temperature of the fire.
Serve with salt and butter!
You may also season the corn with herb butter before grilling.
calliope,NY (01:30:49) : I too make corn roasted in the husk the way Burgundy describes below...but since I like the smokey flavor of briquettes, I don't wrap it with foil and use a paper wrapped twist tie to close it and "baste" it with water to keep the husk from charring to quickly if the fire is really hot.
07-01-2000 - 20 Quick and Easy Recipes
KellyWA (05:20:42) :
15-Minute Taco/Rice Skillet
Ready In: 15 minutes
Servings: 4
Ingredients:
1 lb. ground beef
2 cups water
1 pkg Taco Seasoning
2 cups of Minute Rice
1 cup shredded cheddar cheese
1/4 tsp pepper
Coarsely crushed tortilla chips, shredded lettuce, chopped tomato, or sour cream
Brown meat in large skillet on medium-high heat; drain.
Add water and seasoning mix to skillet stir. Bring to boil.
Stir in rice. Sprinkle with cheese, cover. Cook on low heat for 5 minutes.
Top as desired with ingredients above and enjoy.
KellyWA (05:19:56) :
15-Minute Chili and Rice Wraps
Ready In: 15 minutes
Servings: 6
Ingredients:
1 28oz can Chili
1/2 cup Water
1 cup Minute Rice
6 Flour tortillas
Cheddar cheese - shredded
Tomatoes - chopped
Green Onions - sliced
Directions:
In a large sauce pan bring chili and water to a boil.
Stir in minute rice, cover and cook on low heat for 5 minutes.
Spoon chili mixture into tortillas.
Top with cheese, tomatoes and onions as desired.
KellyWA (05:19:34) :
1920 American Goulash
Servings: 6
Ingredients:
3 slices of bacon
1 large onion, sliced
1 pound hamburger
1 can red kidney beans
1 quart tomatoes
pinch of salt
pinch of cayenne pepper
regular pepper
sliced carrots
cooked rice
Directions:
Cut the bacon into small pieces and fry until crisp.
Now add the onion and hamburger meat.
Cook until the onion is golden and the meat is brown.
Add the beans and tomatoes; cook for 15 minutes.
You can now add the carrots or rice or both, for variety.
KellyWA (05:18:40) :
15-Minute Mexican Chicken & Rice Dinner
Servings: 4
Ingredients:
1 Tbsp. oil
4 small boneless skinless chicken breast halves (about 1 lb.)
2 cups water
1 cup Thick 'N Chunky Salsa
2 cups Minute White Rice , uncooked
1 can (8 oz.) whole kernel corn , drained
1 cup Shredded Cheddar Cheese
Directions:
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each
side or
until cooked through.
Remove chicken from skillet. Stir in water and salsa. Bring to boil.
Stir in rice and corn. Top with chicken.
Sprinkle chicken with cheese; cover.
Cook on low heat 5 minutes. Stir.
KellyWA (05:18:13) :
20-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.
KellyWA (05:17:57) :
Apple Chicken Stir-Fry
Ready In: 30 minutes
Servings: 4
1/2 cup onion, vertically sliced
1 medium Fuji or Winesap apple, cored and thinly sliced
1 cup (2 medium) carrots, thinly sliced
1/2 tsp. vegetable oil
1 pound cubed boneless, skinless, chicken breast
1 tsp. dried basil, crushed
1 cup fresh or frozen Chinese pea pods
1 Tbsp. oil
1 Tbsp. water
2 cups cooked rice
Stir fry cubed chicken breast in 1/2 tsp. vegetable oil in non-stick skillet until lightly browned and
cooked.
Remove from skillet.
Stir-fry onion, carrots and basil in oil in same skillet until carrots are tender.
Stir in pea pods and water; stir-fry 2 minutes.
Remove from heat; stir in apples. Add to chicken.
Serve hot over cooked rice.
KellyWA (05:17:32) :
Catalina Chicken
Ready In: 30 minutes
Servings: 4
4 Boneless skinless chicken breasts
1 cup Catalina salad dressing
1 cup Water
1 Large carrot, sliced or 1 cup frozen corn
1 Red pepper, sliced into bite size pieces
1 cup Broccoli
2 cups Minute rice
In a small sauce pan combine Catalina salad dressing and water. Bring to a boil and add rice.
In a non-stick skillet with a little vegetable oil, cook chicken until no longer pink. Remove from skillet
and cut
chicken into bite size pieces.
Add vegetables to skillet and cook until tender. Return chicken to skillet, and add rice. Mix together
and serve.
KellyWA (05:17:11) :
Cheesy Chicken Pot Biscuit Cups
Ready In: 25 minutes
Servings: 5
1 (7.5-ounce) can refrigerated buttermilk biscuits
1 cup (5-ounces) diced cooked chicken breast
1 (10 3/4-ounce) can Cream of Chicken Soup
Scant 2/3 cup(2 1/2 ounces) shredded reduced-fat Cheddar cheese
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper
Preheat oven to 400 degrees.
Separate biscuits and place each biscuit in a cup of an ungreased 12-hole muffin pan,
pressing dough up sides to edge of cup.
In a medium bowl, combine chicken, chicken soup, Cheddar cheese, parsley flakes, and black pepper.
Mix
well to combine.
Evenly spoon chicken mixture into prepared biscuit cups.
Bake for 12 to 15 minutes or until golden brown.
Remove from oven. Place muffin pan on a wire rack and let set for 2 to 3 minutes.
Serve at once.
KellyWA (05:16:53) :
Chicken Salsa Burritos
Ready In: 15 minutes
Servings: 2
1/2 cup mayonnaise
1/2 cup thick and chunky salsa
2 cups thinly sliced, cooked chicken breasts
1/2 cup canned black beans
5 flour tortillas
Combine mayonnaise and salsa. Stir in chicken and beans.
Layer on center of each tortilla. Roll up. May add lettuce and tomato if desired.
KellyWA (05:16:13) :
Honey Mustard Turkey Tortillas
Ready In: 10 minutes
Servings: 6
1/4 cup Honey mustard
6 Flour tortillas ( 8 inches -in diameter)
6 oz Thinly sliced fully cooked -ham
6 oz Thinly sliced cooked turkey
1 1/2 cups Creamy coleslaw
1/2 md Cucumber, thinly sliced
Spread honey mustard evenly over each tortilla.
Top with ham, turkey, coleslaw and cucumber.
KellyWA (05:15:49) :
Canadian Bacon-Tomato Frittata
Ready In: 15 minutes
Servings: 4
6 eggs
6 tablespoons skim milk
2 teaspoon Dijon mustard
4 ounces Canadian bacon -- chopped - 1 cup
1/2 cup green bell pepper -- chopped
1/2 cup onion -- chopped
2 small tomatoes -- thinly sliced
2/3 cup lowfat Swiss cheese -- shredded
4 teaspoons fresh parsley -- chopped
In medium bowl, beat eggs.
Add milk and mustard; mix well. Set aside.
Spray 8" nonstick skillet with nonstick cooking spray.
Heat over medium heat until hot.
Add bacon, bell pepper and onion; cook and stir 4 to 5 minutes or until bell pepper and onion are tender
crisp.
Pour egg mixture over bacon mixture.
As egg cooks, lift edges with spatula and tilt skillet, allowing uncooked egg to flow to bottom of skillet.
When eggs are set but top is still moist, arrange tomato over top; sprinkle with cheese.
Cover skillet; cook until cheese is melted and top is set.
Sprinkle with parsley. Cut frittata in half or into wedges; slide each half onto serving plate.
Serve immediately.
KellyWA (05:15:24) :
Pork, Pasta and Veggie Medley
Ready In: 30 minutes
Servings: 4
1/2 pkg Penne rigate pasta
1 bunch Broccoli flowers
1/2 lb Italian sausage, diagonally sliced
2 tsp Olive oil
1 cup Frozen mixed pepper strips
3 cloves Garlic minced
1 tsp Salt
1 tsp Pepper
1/4 cup Grated parmesan cheese
Prepare pasta according to package directions.
Add broccoli halfway through cooking.
In a nonstick skillet over medium high heat, cook sausage for 5 minutes.
Stir in oil, pepper and garlic. Cook for 2 minutes.
Drain pasta mixture reserving 1/4 cup of liquid.
Add pasta mixture and liquid to skillet.
Stir in salt, pepper and cheese. Toss well and serve.
KellyWA (05:15:02) :
Bacon Wrapped Shrimp
Ready In: 15 minutes
Servings: Unknown
20 large shrimp
10 slices lean bacon, cut in half
Have the grill on a medium heat.
Wrap the shrimp in the bacon and secure with toothpicks or several on a skewer.
Lightly oil the grill.
Cook for 3-4 minutes turning once.
Shrimp are done when the bacon is fully cooked.
KellyWA (05:14:40) :
Crunchy Oven Fried Fish
Ready In: 20 minutes
Servings: 4
1 pound fish fillets -- 1/2 inch thick (fresh or frozen, white fish)
1/4 cup all-purpose flour
1/4 teaspoon lemon pepper
1 egg white
1/4 cup fine dry breadcrumbs
1/4 cup cornmeal
1 1/2 teaspoons lemon peel -- finely shredded
1/2 teaspoon dried basil -- crushed
nonstick cooking spray
Preheat oven to 450.
Cut fish into serving size pieces.
Mix flour, lemon pepper, and 1/4 tsp salt in a shallow dish.
Beat egg white until frothy; place in another shallow dish.
Combine bread crumbs, cornmeal, lemon peel, and basil in a third shallow dish.
Dip top of fillets into flour mixture; Shake off any excess.
Dip tops into egg white; coat with crumb mixture.
Spray a shallow baking pan with nonstick cooking spray.
Place fillets in pan, coating side up; tuck under thin edges.
Bake for 6 to 12 minutes or until fish flakes easily with a fork.
KellyWA (05:14:22) :
Fluffy Crab Omelet
Ready In: 20 minutes
Servings: 4
1 small onion -- minced
1/2 medium red or green bell pepper -- minced
4 tablespoons butter -- divided
1 pound fresh lump crabmeat -- shells removed
4 egg yolks
1/8 teaspoon ground ginger
salt and pepper -- to taste
4 egg whites
Saut the onion and bell pepper in 2 tablespoons butter in a skillet
over medium heat until tender-crisp; drain. Cool slightly.
Combine the onion mixture with the crabmeat in a bowl and mix gently. Whisk the egg yolks in a bowl
until
blended.
Stir in the ginger, salt, and pepper.
Add the crabmeat mixture and mix gently.
Beat the egg whites in a mixer bowl until stiff, but not dry, peaks form. Fold 1/3 of the egg whites into
the
crab mixture.
Stir in the remaining egg whites gently.
Heat remaining butter in an oven-proof skillet over medium heat.
Add the crabmeat mixture, tilting the skillet to distribute evenly. Cook for 5 minutes or until set around
the
edge.
Broil for 3 to 5 minutes or just until the omelet begins to brown.
Let stand for 5 minutes. Cut into wedges.
KellyWA (05:14:02) :
Quick and Easy Salmon Patties
Ready In: 15 minutes
Servings: Unknown
1 (16 oz.) pink salmon
1 egg
1/3 tsp. grated onion
1/2 cup flour
1 1/2 cups oil
1 1/2 tsp. baking powder
Drain salmon; set aside 2 tablespoons of juice.
In a bowl mix salmon, egg and onion until sticky.
Stir in flour.
Add baking powder to salmon; stir into salmon mixture.
Form into small patties and fry until brown (about 5 minutes) in hot oil.
KellyWA (05:13:42) :
Tortilla Tuna Wraps
Ready In: 10 minutes
Servings: 6
1 can (6 oz.) tuna, drained, flaked
3 hard-cooked eggs, chopped
1/2 cup chopped celery
1/4 cup Mayonnaise
1/4 cup chopped red or green pepper
1/4 cup chopped green chilies
1/4 teaspoon pepper
6 Process Cheese slices
6 flour tortillas (12 inch)
Lettuce
Mix tuna, eggs, celery, mayo, red pepper and chilies.
Place 1 cheese slice in the center of each tortilla; top with tuna mixture and lettuce.
Fold opposite sides of tortilla to center, overlapping edges slightly. Fold open ends to center,
overlapping
edges to form envelope.
Place seam-sides down, on serving plate.
Cut in half to serve.
Victoria__Pa (05:07:25) : QUICK TURKEY SKILLET DINNER
1 lb. ground turkey
1 pkg. taco seasoning
2-16 oz.cans green beans,drained
1-16 oz. can black beans,rinsed & drained
1-16 oz. can low salt whole kernel corn,undrained
8 oz. low fat cheddar cheese
Add seasoning mix to turkey & brown.Drain off any fat. Add remaining ingredients & simmer for 15 min. Sprinkle w/ cheese and simmer til cheese melts.
Burgundy/LA (10:44:31) : Roasted Corn-on-the-Cob
Peel back the husks from fresh corn, but do not detach.
Remove silk and rinse corn.
Cut off tip of corn and discard.
Carefully replace husks.
Soak corn (in husks) in water at least 15 minutes. (By wetting the husks, it retards their burning, and it helps to "steam" the corn.)
Wrap each corn in foil and twist ends.
Place on grill, turning every ten minutes until cooked through, about 20 minutes or so, depending on the temperature of the fire.
Serve with salt and butter!
You may also season the corn with herb butter before grilling.
calliope,NY (01:30:49) : I too make corn roasted in the husk the way Burgundy describes below...but since I like the smokey flavor of briquettes, I don't wrap it with foil and use a paper wrapped twist tie to close it and "baste" it with water to keep the husk from charring to quickly if the fire is really hot.
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