Food! (recipes)
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baked stuffed chicken
BAKED STUFFED CHICKEN
6-7 lb. Chicken
1 cup melted butter
1 cup stuffing (Pepperidge Farm is good.)
1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT)
Salt/pepper to taste
Preheat oven to 350 degrees.
Brush chicken well with melted butter, salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven. Listen for the popping sounds. When the chicken explodes and blows the oven door open -- and the chicken flies across the room, it's done.
6-7 lb. Chicken
1 cup melted butter
1 cup stuffing (Pepperidge Farm is good.)
1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT)
Salt/pepper to taste
Preheat oven to 350 degrees.
Brush chicken well with melted butter, salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven. Listen for the popping sounds. When the chicken explodes and blows the oven door open -- and the chicken flies across the room, it's done.
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Baked fish with bananna orange relish
Fish
1 pound halibut , Pacific cod or other white-fleshed fish
1/2 teaspoon ground coriander
1/4 teaspoon kosher salt
Banana-orange relish
2 ripe bananas , diced
1/2 teaspoon freshly grated orange zest
2 oranges , peeled, segmented and chopped
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1/2 teaspoon ground coriander
1/4 teaspoon kosher salt
Steps:
1: To prepare fish: Preheat oven to 450°F. Lightly coat a baking sheet with cooking spray.
2: Cut fish into 4 portions. Mix coriander and salt in a small bowl and sprinkle evenly on both sides of the fish. Place on the prepared baking sheet.
3: Bake the fish until it is juicy and almost flakes when pressed with a knife, 8 to 12 minutes, depending on thickness.
4: To prepare relish: Meanwhile, stir together bananas, orange zest, chopped oranges, cilantro, lime juice, coriander and salt in a medium bowl. To serve, spoon the relish over the roasted fish.
1 pound halibut , Pacific cod or other white-fleshed fish
1/2 teaspoon ground coriander
1/4 teaspoon kosher salt
Banana-orange relish
2 ripe bananas , diced
1/2 teaspoon freshly grated orange zest
2 oranges , peeled, segmented and chopped
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1/2 teaspoon ground coriander
1/4 teaspoon kosher salt
Steps:
1: To prepare fish: Preheat oven to 450°F. Lightly coat a baking sheet with cooking spray.
2: Cut fish into 4 portions. Mix coriander and salt in a small bowl and sprinkle evenly on both sides of the fish. Place on the prepared baking sheet.
3: Bake the fish until it is juicy and almost flakes when pressed with a knife, 8 to 12 minutes, depending on thickness.
4: To prepare relish: Meanwhile, stir together bananas, orange zest, chopped oranges, cilantro, lime juice, coriander and salt in a medium bowl. To serve, spoon the relish over the roasted fish.
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chicken with spiced apples
Ingredients:
Chicken & Spiced Apples
2 apples , preferably Braeburn, peeled and thinly sliced
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
3 teaspoons extra-virgin olive oil , divided
3 teaspoons unsalted butter , divided
1 1/8 teaspoons herbes de Provence (see Note), divided
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 pounds boneless, skinless chicken breasts , trimmed
1 cup reduced-sodium chicken broth
1 teaspoon freshly grated lemon zest
herb de Provence, cinnamon, ginger, nutmeg, all spice, & star annise
Steps:
1: Toss apple slices with lemon juice and cinnamon in a small bowl. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add the apples and cook, stirring occasionally, until tender, about 5 minutes. Keep warm.
2: Mix 1 teaspoon herbes de Provence, salt and pepper. Place chicken between sheets of plastic wrap and pound with a meat mallet or the bottom of a small saucepan to a 1/2-inch thickness. Sprinkle the chicken on both sides with the seasoning mixture.
3: Heat 1 teaspoon oil and 1 teaspoon butter in a large skillet over high heat. Add half the chicken and cook until no longer pink in the center, 2 to 3 minutes per side. Remove to a platter and keep warm. Add the remaining 1 teaspoon oil and 1 teaspoon butter to the pan; heat over high heat. Cook the remaining chicken in the same manner.
4: Add broth, lemon zest, the remaining 1/8 teaspoon herbes and any accumulated juices from the chicken to the pan. Cook, stirring to scrape up any browned bits, until slightly reduced, about 3 minutes. Spoon the sauce over the chicken and serve with the sautéed apples.
Chicken & Spiced Apples
2 apples , preferably Braeburn, peeled and thinly sliced
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
3 teaspoons extra-virgin olive oil , divided
3 teaspoons unsalted butter , divided
1 1/8 teaspoons herbes de Provence (see Note), divided
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 pounds boneless, skinless chicken breasts , trimmed
1 cup reduced-sodium chicken broth
1 teaspoon freshly grated lemon zest
herb de Provence, cinnamon, ginger, nutmeg, all spice, & star annise
Steps:
1: Toss apple slices with lemon juice and cinnamon in a small bowl. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add the apples and cook, stirring occasionally, until tender, about 5 minutes. Keep warm.
2: Mix 1 teaspoon herbes de Provence, salt and pepper. Place chicken between sheets of plastic wrap and pound with a meat mallet or the bottom of a small saucepan to a 1/2-inch thickness. Sprinkle the chicken on both sides with the seasoning mixture.
3: Heat 1 teaspoon oil and 1 teaspoon butter in a large skillet over high heat. Add half the chicken and cook until no longer pink in the center, 2 to 3 minutes per side. Remove to a platter and keep warm. Add the remaining 1 teaspoon oil and 1 teaspoon butter to the pan; heat over high heat. Cook the remaining chicken in the same manner.
4: Add broth, lemon zest, the remaining 1/8 teaspoon herbes and any accumulated juices from the chicken to the pan. Cook, stirring to scrape up any browned bits, until slightly reduced, about 3 minutes. Spoon the sauce over the chicken and serve with the sautéed apples.
Last edited by SheliMarie on Thu May 13, 2010 6:50 pm, edited 1 time in total.
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Creole meat pie
CREOLE MEAT PIE
CREOLE FILLING:
2 c. cooked chopped beef
2 tbsp. chopped onion
1 c. chopped celery
3 tbsp. Crisco oil
2 tbsp. Worcestershire sauce
1 tbsp. chopped green peppers
2 tbsp. salt
1/4 c. flour
1/2 tsp. chili powder
1 (No. 2) can tomatoes
1 c. grated mild cheese
1 tsp. white pepper
Prepare your favorite biscuit recipe. Roll dough 1/4-inch thick and line 9-inch pie pan or baking dish. Bake in hot oven 450 degrees 12-15 minutes.
Creole: Brown meat, onion and celery in Crisco oil; stir in flour, seasonings, Worcestershire sauce, tomatoes, and green peppers. Mix thoroughly. Cook slowly for 10 minutes, stirring occasionally. Pour into baked pie crust and sprinkle with grated cheese. Bake in hot oven for cheese to melt.
CREOLE FILLING:
2 c. cooked chopped beef
2 tbsp. chopped onion
1 c. chopped celery
3 tbsp. Crisco oil
2 tbsp. Worcestershire sauce
1 tbsp. chopped green peppers
2 tbsp. salt
1/4 c. flour
1/2 tsp. chili powder
1 (No. 2) can tomatoes
1 c. grated mild cheese
1 tsp. white pepper
Prepare your favorite biscuit recipe. Roll dough 1/4-inch thick and line 9-inch pie pan or baking dish. Bake in hot oven 450 degrees 12-15 minutes.
Creole: Brown meat, onion and celery in Crisco oil; stir in flour, seasonings, Worcestershire sauce, tomatoes, and green peppers. Mix thoroughly. Cook slowly for 10 minutes, stirring occasionally. Pour into baked pie crust and sprinkle with grated cheese. Bake in hot oven for cheese to melt.
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Boc Choy apple slaw
Bok Choy-Apple Slaw
1/3 cup reduced-fat sour cream
1/3 cup reduced-fat mayonnaise
2 tablespoons white-wine vinegar
2 teaspoons sugar or honey
1/2 teaspoon celery salt
1/4 teaspoon salt
6 cups very thinly sliced bok choy (1-pound head, trimmed)
1 large Granny Smith apple , julienned or shredded
1 large carrot , julienned or shredded
1/2 cup slivered red onion
Steps:
1: Whisk sour cream, mayonnaise, vinegar, sugar (or honey), celery salt and salt in a large bowl until smooth. Add bok choy, apple, carrot and onion; toss to coat.
1/3 cup reduced-fat sour cream
1/3 cup reduced-fat mayonnaise
2 tablespoons white-wine vinegar
2 teaspoons sugar or honey
1/2 teaspoon celery salt
1/4 teaspoon salt
6 cups very thinly sliced bok choy (1-pound head, trimmed)
1 large Granny Smith apple , julienned or shredded
1 large carrot , julienned or shredded
1/2 cup slivered red onion
Steps:
1: Whisk sour cream, mayonnaise, vinegar, sugar (or honey), celery salt and salt in a large bowl until smooth. Add bok choy, apple, carrot and onion; toss to coat.
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lime turkey salad
Ingredients
* 3 tablespoons lime juice
* 2 tablespoons vegetable oil
* 1 tablespoon fresh chopped cilantro
* 1/2 teaspoon cumin
* 1/2 teaspoon salt
* 3 cups cooked rice, cooled
* 3/4 pound grilled turkey breast, cut into 2-inch strips (about 2 cups)
* 1 medium-size red pepper, cut into strips
* 1 cup julienne jicama strips*
* 1/2 cup sliced green onions
Directions
Combine lime juice, oil, cilantro, cumin and salt in large bowl.
Add rice, turkey, pepper, jicama and green onions; toss.
Serve chilled.
* 3 tablespoons lime juice
* 2 tablespoons vegetable oil
* 1 tablespoon fresh chopped cilantro
* 1/2 teaspoon cumin
* 1/2 teaspoon salt
* 3 cups cooked rice, cooled
* 3/4 pound grilled turkey breast, cut into 2-inch strips (about 2 cups)
* 1 medium-size red pepper, cut into strips
* 1 cup julienne jicama strips*
* 1/2 cup sliced green onions
Directions
Combine lime juice, oil, cilantro, cumin and salt in large bowl.
Add rice, turkey, pepper, jicama and green onions; toss.
Serve chilled.
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spinich salad withjapanese ginger dressing
Ingredients:
Spinach Salad with Japanese Ginger Dressing
3 tablespoons minced onion
3 tablespoons peanut or canola oil
2 tablespoons distilled white vinegar
1 1/2 tablespoons finely grated fresh ginger
1 tablespoon ketchup
1 tablespoon reduced-sodium soy sauce
1/4 teaspoon minced garlic
1/4 teaspoon salt
Freshly ground pepper to taste
10 ounces fresh spinach (see Note)
1 large carrot , grated
1 medium red bell pepper , very thinly sliced
Steps:
1: Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender. Process until combined.
2: Toss spinach, carrot and bell pepper with the dressing in a large bowl until evenly coated.
Spinach Salad with Japanese Ginger Dressing
3 tablespoons minced onion
3 tablespoons peanut or canola oil
2 tablespoons distilled white vinegar
1 1/2 tablespoons finely grated fresh ginger
1 tablespoon ketchup
1 tablespoon reduced-sodium soy sauce
1/4 teaspoon minced garlic
1/4 teaspoon salt
Freshly ground pepper to taste
10 ounces fresh spinach (see Note)
1 large carrot , grated
1 medium red bell pepper , very thinly sliced
Steps:
1: Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender. Process until combined.
2: Toss spinach, carrot and bell pepper with the dressing in a large bowl until evenly coated.
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tangy chicken and pasta salad
Tangy Chicken Pasta Salad
1 pound Penne pasta cooked according to package directions, drained and cooled
1 13-oz. bottle zesty Italian dressing (Add as needed to taste)
2 cups cooked chicken breasts cut into bite-sized pieces
1 cup sliced pepperoni or salami
1 cup black olives, sliced
1 cup cubed mozzarella cheese
1 pint small cherry or grape tomatoes
Combine all ingredients in a large bowl and toss. Chill for about 1 hour before serving.
1 pound Penne pasta cooked according to package directions, drained and cooled
1 13-oz. bottle zesty Italian dressing (Add as needed to taste)
2 cups cooked chicken breasts cut into bite-sized pieces
1 cup sliced pepperoni or salami
1 cup black olives, sliced
1 cup cubed mozzarella cheese
1 pint small cherry or grape tomatoes
Combine all ingredients in a large bowl and toss. Chill for about 1 hour before serving.
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pear and baby greens salad
Pear and Baby Green Salad
One quarter cup olive oil
One quarter cup lemon juice
2 tsp. sugar
One quarter cup fresh basil leaves, chopped
Salt and Pepper to taste
3 Bartlett pears, cored and thinly sliced
6 cups baby greens
1 avocado, peeled and diced
Combine olive oil, lemon juice, sugar, basil and salt and pepper in a cruet and shake well. Arrange pears and baby greens in a large bowl. Just before serving pour dressing over greens and toss. Garnish with diced avocado before serving.
One quarter cup olive oil
One quarter cup lemon juice
2 tsp. sugar
One quarter cup fresh basil leaves, chopped
Salt and Pepper to taste
3 Bartlett pears, cored and thinly sliced
6 cups baby greens
1 avocado, peeled and diced
Combine olive oil, lemon juice, sugar, basil and salt and pepper in a cruet and shake well. Arrange pears and baby greens in a large bowl. Just before serving pour dressing over greens and toss. Garnish with diced avocado before serving.
Re: Food! (recipes)
wow! some nice stuff SheliMarie! ty
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