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Old 06-20-2006, 14:46   #101
SouthernGal
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The Yummy Salad

Dressing:
1 cup canola oil
1/2 cup sugar
1/2 cup red wine vinegar
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika

Salad:
In Large bowl place the following:
1 head Boston Lettuce
1 head Romaine Lettuce
1 pint sliced strawberries
1 cup shredded Monterey Jack Cheese
1/2 pound cooked crumbled bacon
1/2 cup of toasted almonds

OPTIONS--Substitute spinach leaves for the Boston lettuce for higher fiber. A can of drained mandarin oranges may also be added. Substitute sliced almonds (prepackaged) instead of toasted almonds to save calories. Canned bacon bits (real) may also be used instead of fresh cooked and crumbled bacon. You can also purchase the Brianna Dressing or a Raspberry Vinagrette dressing instead of making the dressing above.
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Old 07-01-2006, 16:25   #102
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Saltine cracker(s)
Mayonaise
Worcestershire sauce (variation hot sauce)

Take cracker, add mayo, top with either or both sauces. Enjoy.

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Old 07-10-2006, 08:36   #103
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Clone for Wendy's Frosty

For all of you ice cream lovers!

Here is a recipe for ice cream that will taste like a Wendy's Frosty. You will need 3 ingredients.

1 ˝ gallon Nestle's Quick Chocolate Milk
1 12 oz container of Cool whip
1 can( I think it is 14 oz) Eagle Brand Sweetened Condensed Milk

Do not substitute off brands!!!!!!!!! You must use the name brand!

Mix all together in your ice cream freezer container. Add ice, rock salt and man power(or electricity) for churning.

Once frozen, it is best served with a spoon because it is too thick for a straw.

Enjoy!
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Old 07-16-2006, 22:32   #104
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Anybody got Red Sauce?

My Lady demands a recipe for Red Sauce!

Comply immediately upon receipt.


>Transmission ends<
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Old 07-28-2006, 01:27   #105
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This looked REALLY good the other day

Wed, I think. Footnetwork cable channel:

Chicken Saltimbocca Recipe courtesy Giada De Laurentiis
Show: Everyday Italian

6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice

Place the chicken cutlets flat on the work surface.
Sprinkle the chicken with salt and pepper.
Lay 1 slice of prosciutto atop each chicken cutlet.
Squeeze the frozen spinach to remove the excess water.
Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.

Arrange an even, thin layer of spinach atop the prosciutto slices.
Sprinkle the Parmesan evenly over each.
Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll.
Secure with a toothpick.

Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat.
Add the chicken and cook just until golden brown, about 2 minutes per side.
Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon.
Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes.
Transfer the chicken to a platter.
Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste.
Remove toothpicks from the chicken.
Drizzle the reduced cooking liquid over the chicken and serve immediately
--------------------------

Saw this one yesterday..... looked really simple but yummy!

Dustin's Chicken Spiedini Recipe courtesy Dustin Walls
See this recipe on air Wednesday Aug. 02 at 1:00 PM ET/PT.
Show: Paula's Home Cooking

3 large boneless chicken breasts, cut into strips
6 ounces Asiago cheese (or any good Italian cheese), cut into 3 (2-inch) cubes
1/2 cup high-quality olive oil
2 cups Italian bread crumbs
4 dried bay leaves
1 large white onion, sliced thickly lengthwise

Preheat oven to 350 degrees F.
Spray a baking pan lightly with cooking spray. Wrap each chicken strips around each cheese cube and secure with a toothpick. Dip chicken in olive oil and then roll in bread crumbs. Place chicken in the baking pan. Top with bay leaves and sliced onions. Bake for 15 to 20 minutes, or until chicken is fully cooked through, and cheese has melted, and bread crumbs are golden brown. Serve.
----------

Early last week up in Flag, I made (among other things) Alton Brown's "Chicken Kiev". Took longer to assemble and such than depicted in Alton's show, but it came out pretty darn good.
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Old 07-28-2006, 01:45   #106
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Hey Hunters - just saw this

http://www.foodnetwork.com/food/reci..._24030,00.html

Quote:
Venison Enchiladas
Recipe courtesy Cowboy Club
Show: $40 a Day
Episode: Sedona, Arizona

2 pounds cubed venison stew meat
1 medium yellow onion, diced
2 tablespoons chopped garlic
Salt and pepper
1 tablespoon ground chili powder
1 tablespoon brown sugar
1 bunch cilantro, leaves chopped
1/2 cup reduced chicken stock
5 cups shredded colby-jack cheese
12 corn tortillas
4 tablespoons canola oil
Red enchilada sauce, recipe follows

Heat oil in a large heavy skillet until almost smoking. Carefully add venison meat, chopped onion and chopped garlic, season with salt and pepper and brown the meat, stirring occasionally. Add chili powder, brown sugar and cilantro. Deglaze this with the chicken stock. Removed from heat and allow to cool. Stir in 3 cups of the shredded cheese.
Preheat oven to 375 degrees F.

Soften 12 corn tortillas in a microwave oven, wrapped in a damp cloth for 10 to 20 seconds on high, until soft and pliable. Spoon 2 to 3 tablespoons of venison mix into center of tortilla and roll. Place rolled enchiladas into a lightly oiled baking dish, seam side down. Smother with enchilada sauce and sprinkle remaining colby-jack cheese, to taste. Cover and bake for 20 minutes.


Red enchilada sauce:
1 red bell pepper
2 cups canola oil
1 1/2 onions, chopped
6 cloves garlic, chopped
10 (6-inch) corn tortillas
3/4 cup chili powder
1/2tablespoon ground cumin
1 tablespoon cocoa powder
2 tablespoons black pepper
2 tablespoons salt
1/2 cup semisweet chocolate
5 cups chicken stock
2 cups brewed coffee
1/2 cup orange juice concentrate

Flame-roast bell pepper until skin is blistered, place in a bowl and wrap with plastic. Allow to cool, then peel, seed, and chop. In a heavy bottom skillet, heat canola oil. Saute onion, bell pepper, and garlic until onions are lightly caramelized. Add tortillas torn into pieces. Add chili powder, cumin, cocoa powder, pepper and salt to release oils in the spices, about 1 minute using care not to burn the spices.
Add chicken stock, coffee and orange juice concentrate. Add chocolate, chopped into pieces. Bring to a boil and simmer for about 45 minutes. Remove from heat, carefully blend smooth in a processor or blender in batches (sauce should be smooth but still thick). When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. Adjust the consistency with additional chicken stock if necessary.


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
http://www.foodnetwork.com/food/reci..._34099,00.html

Quote:
Venison Loin with Chocolate Infused Sauce
Recipe courtesy Anthony Calamari
Show: Rachael Ray's Tasty Travels
Episode: California Coast

1 (1 1/2-pound) venison loin, or substitute lamb loin
4 cups red wine
4 bay leaves
4 sprigs thyme, plus more for garnish
4 cups venison stock (or beef stock)
1/4 cup semisweet dark chocolate chips
Salt and freshly ground pepper
1/4 cup pecans, toasted and chopped
1 cup honey
3 ounces olive oil
1 pound chanterelles, cleaned and sliced
4 cloves garlic, sliced
1 1/2 pounds braising greens
4 tablespoons fresh lemon juice, plus more to taste

Place the venison loin in a non-reactive bowl or pan and add the red wine, bay leaves, and fresh thyme. Let marinate for 24 hours, refrigerated.
Preheat oven to 350 degrees F.

Remove the venison loin from the marinade and pat dry using paper towels. Reserve the marinade and pour it into a non-reactive saucepan. Bring to a boil and reduce over high heat until reduced by half. Add the venison stock and lower the heat to medium-low flame. Reduce again by half, then take off the heat and add the semisweet chocolate and whisk. Season with salt and pepper, to taste. Keep warm.

Combine the pecans and honey in a small bowl.

Season the venison with salt and pepper. In an oven-safe saute pan over medium-high heat, heat 1-ounce of olive oil. Sear the loin on 1 side until golden brown and turn, then place the pan in the oven for about 8 to 10 minutes. Cook until an instant-read meat thermometer inserted into the venison loin registers 130 degrees F for medium rare. Remove from pan and allow to rest.

Meanwhile, in a saute pan over high heat, heat 1-ounce of olive oil. Add the chanterelles and season with salt and pepper. Saute for about 4 to 6 minutes or until tender, mixing gradually with a wooden spoon. Reserve.

In another saute pan over medium-high heat, add the remaining 1-ounce of olive oil. Add garlic and saute until golden, about 30 seconds. Then, quickly add braising greens and the 4 tablespoons (or to taste) lemon juice. Saute the braising greens until tender, stirring frequently. Reserve.

For plating: Roll the venison loin in the pecan mixture and then slice into 4 portions.

On each dinner plate, add some chocolate sauce and then layer the braising greens, then the chanterelles, followed by the slices of venison loin. Drizzle some of the honey pecan mixture on top of the venison and garnish the plate with a sprig of thyme.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Old 07-28-2006, 22:20   #107
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Re: This looked REALLY good the other day

Quote:
Originally posted by MB-G26
Wed, I think. Footnetwork cable channel:
Huh, who'da thunk it?





Oh yeah, I bet that was some dang good food you fixed
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Old 07-31-2006, 01:56   #108
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Oy!

"Footnetwork"

::::::::groan:::::::::::

(Wonder if that's a clue I've had shoes-on-the-brain lately
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Old 08-13-2006, 09:58   #109
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This poor sticky looked lonely.... Here's that recipe Karen, hope ya like it.

Banana Bread

1/2 c. Shortening (sub margarine)
1/2 c. White Sugar
1/2 c. Light Brown Sugar
1 1/2 c. All Purpose Flour
1 tsp. Baking Soda
1 tsp. Salt
1/2 tsp. Vanilla
1/2 tsp. Cinnamon (or a heavy dash)
3 Medium Ripe Bananas

Preheat oven to 325*. Lightly grease (I prefer to spray, but whatever) 8x4 loaf pan, or whatever plan you're using this time around.

Cream together shortening and sugar. Sift in flour, baking soda and salt. Fold in flour mixture. Blend in cinnamon, vanilla and bananas.

A loaf should take about an hour to bake. Mini muffins took about 20 minutes. Just basically until a round toothpick or cake tester comes out clean. Allow to cool in pan for at least 5 minutes.

Note: You can sub the 3 bananas with 1 1/2 c. of any other fruit or veggie. I've considered zuccini, in which case I'd prolly use 1 c. white sugar instead of 1/2 each of white and brown. Experiment a little. This seems to be a pretty resiliant recipe.
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Old 08-13-2006, 10:13   #110
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A fast no brainer SHRIMP ON THE GRILL

Take Pesto add olive oil - (3 pesto to one oil)in a ZipLoc bag

Marinate shrimp as long as you care to

Put on metal skewers and grill pouring the left over marinade on shrimp after you turn them.

They get nice and blackened and taste great!
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Old 08-19-2006, 23:55   #111
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This sounds interesting: "Grilled Berkshire Pork Chop w/Merlot Sauce"

Looks a little wierd, but sounds interesting:

OX & Alex Forum

Grilled Berkshire Pork Chop with Merlot Sauce

Sweet Potatoes:
2 medium sweet potatoes, peeled and chopped
2 tablespoons butter
1/4 cup maple syrup
Merlot Sauce:
3 cups beef broth
1 cup Merlot wine
1 tablespoon cornstarch
1/4 cup water
Kosher salt and freshly ground black pepper

Pork chops:
4 (4-ounce) pork chops
Kosher salt and freshly ground black pepper
2 tablespoons olive oil

To cook the sweet potatoes: Place them in a medium saucepot and cover with water. Bring the water to a simmer over medium heat. Cook until the potatoes are tender, about 20 minutes. Drain the potatoes and place them into a food processor. Add the butter and maple syrup and process until smooth and creamy. (The sweet potatoes can also be mashed by hand.) Transfer to a bowl and keep warm or cool and reheat.
To make the sauce: Combine the broth and wine in a saucepan. Bring to a simmer over medium heat then reduce by one third. Meanwhile, in a small bowl whisk the cornstarch with 1/4 cup water until smooth. Whisk the cornstarch mixture into the simmering sauce. Continue whisking until the sauce thickens. Season with salt and pepper and keep warm over low heat.

To cook the pork: Heat a cast iron skillet or grill pan over high heat. Season the pork with salt and pepper. Brush the chops with oil then cook until barely pink at the center, about 4 minutes per side. Allow the pork to rest for 5 minutes.

Arrange sweet potatoes and pork chops on 2 plates. Spoon sauce around the chops and serve.
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Old 08-20-2006, 00:02   #112
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Oh, THIS sounds & looks good!

OX & Alex Forum

Stuffed Pork Chops Recipe courtesy Family Circle Magazine

Difficulty: Medium
Prep Time: 15 minutes
Inactive Prep Time: 10 minutes
Cook Time: 22 minutes
Yield: 4 servings

2 tablespoons olive oil
2 cloves garlic, chopped
1 bag (6 ounces) baby spinach
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried Italian seasoning
1/4 pound capocollo (spicy Italian ham), cut into small dice
1/4 pound provolone cheese, cut into small dice
1 egg, lightly beaten
4 thick-cut (1 1/4 to 1 1/2 inches) pork chops for stuffing (about 2 to 2 1/2 pounds total)

Heat 1 tablespoon oil in large saucepan over medium heat. Add garlic; cook, stirring occasionally, 1 minute. Add spinach, 1/4 teaspoon salt, 1/8 teaspoon pepper and the Italian seasoning; cook, stirring, just until spinach is wilted, about 2 minutes. Remove the spinach mixture to a medium-size bowl; let cool completely. When cool, add the capocollo, provolone cheese and egg; gently stir to combine completely.
Place the pork chops on a flat work surface; cut a slit horizontally to the bone so chop can be opened like a book. Stuff each chop with 1/4 of the stuffing. (If freezing, wrap each chop tightly in freezer wrap, without toothpicks; freeze up to 1 month.) Secure chops with toothpicks.

To cook and serve: If chops are frozen, thaw in refrigerator overnight.

Preheat oven to 375 degree F.

Heat remaining 1 tablespoon oil in large skillet. Add chops; cook 2 minutes per side or until browned. Place chops in single layer in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake the chops in the oven for 15 minutes or until the internal temperature registers 155 degrees on an instant-read thermometer when inserted in the pork. Remove chops to a platter; cover with foil. Let stand 5 to 10 minutes in warm place before serving.
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Old 08-20-2006, 00:24   #113
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Where to get "Japanese Breadcrumbs"?

These have been called for in several recipies from the foodnetwork site - but darn if I can find them in any local chain grocery.

Supposedly the main/only difference from 'regular' ones is the Panko/Japanese breadcrumbs are "corser". One of the Alton Brown chicken dishes I posted and did make up in Flag called for them - I just made my own and kinda guessed at it.

Absent a Japanese grocery (not in this town, anyway) any ideas?
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Old 08-20-2006, 19:06   #114
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Mb I think you can buy Panko in the Asian section of your basic market. Have you tried Fry's?
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Old 08-20-2006, 19:45   #115
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bump for later reading
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Old 08-20-2006, 20:39   #116
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Quote:
Originally posted by Arizonny
Mb I think you can buy Panko in the Asian section of your basic market. Have you tried Fry's?
No, I haven't been in a Fry's yet while shopping for recipe specifics.... Bashas' doesn't have squat, and Safeway's 'ethnic' grocery section is fairly limited. Sometimes I hit the Fry's at the 101 and Shea, tho, on the way home from the Ftn. Hills nursing home - there's a thought. I think the best 'ethnic' or 'asian' section I've seen over time was in an Albertsons - but since they are usually the most expensive of the chains in our immediate area, I don't often go there. I'll keep Fry's in mind. Thanks!
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Old 08-21-2006, 10:30   #117
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Quote:
Originally posted by Patricia
Sour Cream Cheese Enchiladas

2 packages flour tortillas

2 cans cream of chicken soup

2 small cans diced green chilies

2 lbs shredded cheese (can be longhorn, cheddar, monterey jack, or a combo)

1 pint sour cream

Mix, soup, chilies, sour cream, and half of cheeses. Fill each tortilla with *about* 3 Tbsp of filling. Place filled tortillas in baking pan sprayed with non-stick spray and cover with the rest of the cheeses. Bake at 350 for about 30 minutes.


Made this for lunch,added shredded chicken.
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Old 09-05-2006, 18:38   #118
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Re: OAF recipes

Quote:
Originally posted by Bill Powell
ROAD KILL SANDWICH PATTIES, possum cold cuts


Drive around til you find a recently deceased possum about one half inch thick. Take a propane torch and singe all the hair off. Bake in 100 degree oven for about two and a half minutes. After refrigerating use scissors to cut cold possum into hamburger bun sized square patties. Hence the name.

Since they get a little chewy when they're too thick, if it's more than about half an inch, run your car back and forth over it til it's about the right thickness.

Where did you get this one from.
This is an old secret TASSI recipe, but originally with wallaby or Wombat
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Old 09-06-2006, 11:50   #119
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Years ago, living single, I found myself preparing lots of those chili kits with the little bags of spices that you add meat, tomato and beans to. After doing that for a while I figured I didn't need the kits anymore and set out to make a recipe as good or better. This is pretty much what I came up with and I still make it today. People seem to really like it.

Chili

2 lbs ground round or lean ground beef
3 Tbs. olive oil
1 large Vidalia onion, chopped
4 cloves garlic, minced
2 15 oz. cans petite diced tomatoes
1 6 oz. can tomato paste
1 tsp dry cilantro or 2 Tbs fresh chopped
1 tsp oregano
1 1/2 cup water
2 15 oz. cans pinto beans
4 Tbs. chili powder, use rounded Tbs.
3 Tbs. cumin, use rounded Tbs.
1 tsp. unsweetened cocoa
2 tsp. salt
1 tsp. black pepper
1/4 tsp. red pepper, or to taste

In bottom of Dutch oven (or separate skillet) sauté onion in olive oil until translucent. Add garlic and sauté additional 30 seconds. Do not burn garlic. Remove garlic and onions from the pan. Add meat and cook until brown. Drain excess grease Add onions and garlic back to the meat. Add tomatoes to meat, onion, and garlic. Add water, tomato paste, chili powder, cumin, cocoa powder, salt, black pepper, red pepper, oregano, and cilantro. Bring to a boil and simmer for 45 minutes stirring occasionally. Drain pinto beans and add to chili. Simmer for an additional 15 minutes. Check for seasoning and consistency. Serve in bowls with chopped lettuce, sour cream, and shredded cheddar cheese, if desired..

Note: 1/4 tsp. red pepper makes it “1 Alarm Chili”. My choice would be to add a full teaspoon red pepper (or more) to make it “4 Alarm Chili” but then I would be the only one in our house eating it. Be guided by your, and your guests, tolerance for heat.

Enjoy.
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Old 09-06-2006, 14:25   #120
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this is not mine, just saw it online and don't wanna lose it:

1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese

Preheat oven to 350°.
Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Yield: 12 servings (serving size: about 3/4 cup)

NUTRITION PER SERVING
CALORIES 335(29% from fat); FAT 10.8g (sat 5.9g,mono 2.7g,poly 1.2g); PROTEIN 23.9g; CHOLESTEROL 66mg; CALCIUM 270mg; SODIUM 693mg; FIBER 3.2g; IRON 1.5mg; CARBOHYDRATE 34.3g


Theresa Marquez


Cooking Light, NOVEMBER 2003
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Old 09-07-2006, 02:29   #121
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Quote:
Originally posted by Mrs. VR
this is not mine, just saw it online and don't wanna lose it:

I use BigOven recipe software. You can get a free trial at www.bigoven.com. It's pretty easy to import recipes off the web.

Here's a recipe from Paula Deen we enjoy:

Baked Spaghetti

-= Ingredients =-

2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 cloves garlic ; chopped
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons House Seasoning ; recipe follows
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterey Jack

-= Instructions =-

Preheat the oven to 350 degrees F.
In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

ps I imported your recipe too.
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Old 09-22-2006, 22:23   #122
Madame O
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Quote:
Originally posted by Historian
I admit it's not mine alone. But i love Emeril's cooking.

Warning: Before making have cardiologist on standby.

Four Cheese Spinach Lasagna

1 (20-ounce) package fresh spinach, tough stems removed and washed
5 tablespoons unsalted butter
1/4 cup minced shallots
2 teaspoons minced garlic
3/4 pound portobello mushrooms, stems removed and sliced (about 3 large)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
4 cups whole milk
1/8 teaspoon freshly grated nutmeg
2 1/2 cups grated Parmesan
15 ounces fresh ricotta
1 1/2 cups grated Fontina or provolone
1 1/2 cups grated mozzarella
1 pound lasagna noodles, cooked to al dente

Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, 1/4 teaspoon each of the salt and black pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Remove from the heat and let cool.

To make the bechamel sauce, in a large saucepan, melt the remaining 4 tablespoons butter over medium heat. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 2 to 3 minutes. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, and 1 cup of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat.

In a bowl, combine the ricotta, fontina, and mozzarella cheeses. Fold in 1/4 cup of the bechamel sauce.

Across the bottom of a deep-dish lasagna pan (13 by 9-inches), spoon enough bechamel sauce to cover (about 1/2 cup). Then add 1/4 of the mushrooms and sprinkle 1/4 of the spinach across. Arrange a layer of cooked noodles side-by-side across the sauce. Spread another layer of bechamel over the noodles and top with more spinach, mushrooms, and cheese. Repeat layering with sauce, noodles, spinach, and cheese 2 more times, ending with noodles on top. Sprinkle the remaining 1 1/2 cups of Parmesan over the top, cover tightly with aluminum foil, and bake until the noodles are tender and the lasagna is hot and bubbly, about 30 minutes. Uncover and continue baking until golden brown on top, about 10 minutes.

Let rest for 10 to 15 minutes before serving. Serve hot.



Well, let's try that tonight
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Old 09-27-2006, 20:39   #123
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2 potatoes (more if making for family)
1 onion
lawrys seasoned salt- to taste
lawrys seasoned pepper- to taste
garlic salt- to taste
2 sheets of tin foil
can of pam

Slice the potatoes. You can skin them if you want. Slice the onion. On your first sheet of foil, coat with pam and then put half of your onion on the bottom with all of the dry ingredients. Place the potato slices on top of that. Top off with the rest of your onions and more dry ingredients. Place second sheet of foil on top and roll the two pieces of foil together to make a good pouch to keep most of the steam in!!! Throw this on the grill a little before your steaks. When they are fork tender, they are done.
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Old 10-18-2006, 13:23   #124
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Re: OAF recipes

Quote:
Originally posted by Patricia
Post em if you got em. ;f

I have a few to add, but the 24 nazi is watching. ;f
I've never read this thread before but I know your talking about me!!! When 24 is on all you should be doing is watching it not post.
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Old 10-23-2006, 03:35   #125
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Ok, let's have some veggie recipies!

I spent some time trolling around foodnetwork.com, but most of the veggie centered recipies I found were either wayyyyyyyy out there or involved a couple of things I cannot abide: eggplant, capers, wierd squash. (Or, they are based on the really REALLY expensive mushrooms.... and I DO get told I spend to much money at the grocery....)

I did find one that sounds good.....but I need to devise some interesting things to do w/veggies beyond just different salads or casssaroles.

Quote:
Vegetable Tempura
Recipe courtesy Jamie Oliver
Show: The Naked Chef
Episode: The Band

Tempura batter is very handy and easy to make. You can use it with just about any vegetable, as long as they are cut thin enough so that the vegetable can just cook and soften in the same time as it takes for the batter to crisp. These can be eaten alone as a starter with a good sprinkle of rock salt, halves of lemon or lime and possibly some of the dips. The battered vegetables also make a nice side dish, especially with simply cooked meat or fish and a salad.

7 ounces plain flour
3 1/2 ounces corn flour
Ice-cold water, preferably soda or sparkling
3 pounds of assorted vegetables (see below)

Add all the flour to a bowl. With the handle of a spoon, or a chopstick, mix, and stir in the ice-cold water until the mixture is slightly thicker than buttermilk consistency. Make a point of not mixing thoroughly, as tempura is renowned for lumps of flour.
Dip sliced vegetables (zucchini, onions, eggplants, carrots, bell peppers, sweet potatoes, string beans, broccoli, wild mushrooms, fresh herbs, and bok choy) any vegetables will work but these are the most commonly used) into the batter mixture and shake off any excess.

Deep fry vegetables in a wok or deep fat fryer (you can use a frying pan if you do not have anything else, you just need about 7cm/3 inches of clean oil) at 200C/400F/Gas 6 until the batter is light golden in color and crisp. (Any large amounts of hot oil in a kitchen, especially in woks which are not always that sturdy, scare me, please be careful and do not leave the pan unattended.) Turn the vegetables at intervals to ensure that both sides are cooked equally and then fish them out with a slotted spoon, shaking off any excess oil. Place them on kitchen paper towels and eat as soon as possible. The reason that I keep going on about eating them so quickly is because as your hot cooked vegetables cool down inside the batter they begin to steam, making them less crisp as time goes on. Good tempura should be crispy and is one of those things that should be made and cooked quickly and eaten straight away.


Tempura Dipping Sauce:
1 cup rice wine vinegar
2 tablespoons sugar
1/2 handful cilantro, chopped
1 small chile, seeded and finely chopped
1/2 teaspoon chopped garlic
Salt and freshly ground black pepper

Pour the rice wine vinegar into a small bowl. Add the sugar and stir until the sugar is dissolved. Taste for sweetness. Add cilantro, chile, and garlic and mix well. Season with salt and pepper and allow to sit for 10 minutes to 1 hour, for flavors to combine.
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