Wednesday, August 29, 2007

Your Recipes

Wow girls! We've got some cooks among us. Thank you so much to everyone that took the time to write in and share their recipes. If you forgot, then just leave a comment to this post with your recipe! I hope you all enjoy these recipes. I plan on trying each and every one of them!

Here are a few of my favorite recipes:

Alabama-Style Shrimp Bake
1 cup butter, melted
3/4 cup lemon juice
3/4 cup Worcestershire sauce
1 tablespoon salt
1 tablespoon coarsely ground pepper
1 teaspoon dried rosemary
1/8 tablespoon hot sauce
3 cloves garlic, minced
2 1/2 pounds jumbo fresh shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced

Combine first 9 ingredients in a small bowl; set aside. Rinse shrimp with
cold water; drain well. Layer shrimp, lemon slices, and onion slices in an
ungreased 13x9x2-inch baking dish. Pour butter mixture over shrimp. Bake,
uncovered, at 400 for 20-25 minutes or until shrimp turn pink, basting
occasionally with pan juices. Serves 6.

Sausage Dip
1 roll of sausage (any brand)
1 small can of chopped green chilies
1 block of cream cheese
1 package of shredded cheddar cheese
1 loaf of Hawaiian bread (or similar bread to make bread bowl)
Preheat Oven to 350F. Cook Sausage in skillet, drain fat. Drain chilies, and add to sausage. Add cream cheese and mix everything together. Place mixture in your bread bowl and cover with cheddar cheese. Cook in over until bread is toasted and cheese is melted. Serve immediately.
For Bread Bowl:
Cut in a circle around top of bread. Take top off and cut and spoon out inside of bread. Leave about an inch of bread at the bottom. Place bread bowl on a baking sheet and place bread pieces all around it.
8-oz sour cream
1 package of cream cheese - 8 oz?
12-oz of shredded cheese
1 tbsp of sugar - can use a few packs of splenda - don't want it to be
really sweet
1 4-oz can of chopped green chilies
1 tbsp of graded onion
1 package of tortilla shells
1 jar of salsa

Strain the chilies
Mix all ingredients together
Spread mixture in a line on the tortilla shells
Roll them up
Place in the refrigerator over night - or at least several hours
Slice them into bite size, dipable pieces
Place them on a platter and serve with salsa
Peanut Clusters
8 blocks of Chocolate Almond Bark (12 in package)
32 oz of dry Roasted Salted Peanuts
Package of semi sweet chocolate morsels-toll house
Package of milk chocolate morsels
(Could add marshmallows)
Melt all chocolate ingredients (not too melted) in the microwave, mix in nuts and spoon on to
wax paper. Let it dry. Then serve! Yummy!

Here is one from reader Jennifer H. She says, "This recipe is a year round classic, but is especially nice in the winter. Also, the deep red hue of the sauce is very festive looking making it perfect for Christmas time. It is super easy to make and very flavorful. You can prepare it a day ahead and keep it in the fridge unbaked until you are ready to cook it."

Cranberry Chicken
Chicken – I typically use boneless, skinless breasts, but you could you use any chicken you prefer (thighs, bone-in breast, etc.) For a holiday meal Cornish hens are a nice option.
1 can whole, cranberry sauce
1 packet onion soup mix
1 small bottle of Russian dressing (If you can’t find Russian dressing, use Catalina)

Preheat oven to 350
Spray a 9x13 baking dish with cooking spray
Wash and dry your chicken and set in the baking dish; salt and pepper to taste
In a small bowl combine remaining ingredients
Pour cranberry mixture over chicken and cover generously
Bake covered with foil for approximately 45 minutes (cooking time will vary depending on the size and type of chicken you select)

Here is one from reader Amanda from NC:

This is my tried and true semi-homemade dish that my friend and family (especially my hubby) go crazy for.

Bar-b-que Chicken Pizza: Make or buy some pizza dough
Spread bar-b-que sauce (I always use KC Masterpiece Classic) on top
Sprinkle cut up chicken on top (I use the southwestern chicken strips short cuts, the extra flavor is great, and you don't have to go to the trouble of cooking chicken!)
Add chopped up onions and green peppers
Cover with cheddar cheese
If you want to make it fancy for friend add some smoked gouda cheese on top (yum-o)

Bake til cheese is melted and enjoy! Let me know if you try it and like it!

Thanks for your blog!

Here's an easy one from the Midwest nest

2 cans black beans, rinsed and drained
1/2 red bell pepper, chopped
1/2 onion, chopped
1/2 stick, butter
1/3 c. white syrup
1/3 c. brown sugar
Grease 9"x 13" pan or casserole dish
Saute onion and pepper in butter
Combine with beans, syrup and brown sugar
Bake at 350 for 30 minutes or until bubbly

Always a popular dish.

From Reader Ellen:

I've really enjoyed reading your blog lately -- I'm currently planning a wedding next year and we're also considering a move to New York after we're married (I went to school there, but moved home to Saint Louis after graduating). Anyway! I thought I'd send you one of my favorite recipes. I've made it frequently for my fiance and when our families come over for dinner.

It's a recipe for chicken cacciatore, but I serve it over yellow saffron rice, instead of pasta. The rice makes all the difference ;o) Makes GREAT leftovers -- before I serve it, I usually have to quickly snag some chicken and rice to put in a container before my fiance comes looking for second helpings! ;o)

I make it with mushrooms and with a variety of bell peppers -- red, yellow and orange. I also usually use canned stewed tomatoes -- Italian style. Oh, and I usually buy the packaged whole cut-up chicken, rather than hacking it up myself! Breast and thighs cook especially well. Essentially it's a modified version of this recipe , itself adapted from Food and Wine -- from the Simply Recipes blog:

Chicken Cacciatore (Hunter Style Chicken) Recipe

For this recipe, we used fresh tomatoes and omitted the mushrooms. But you could easily add mushrooms and vegetables such as zucchini or bell peppers.

One 3 1/2 pound chicken, cut into pieces
2 Tbsp extra virgin olive oil
1 cup thinly sliced onions
2 garlic cloves, thinly sliced
Salt and freshly ground pepper
1/3 cup white wine
2 cups peeled and chopped, firm ripe tomatoes (or canned plum tomatoes in their juice)

1. Rinse chicken and pat dry. Heat olive oil in a large skillet on medium heat, add the onions and cook until translucent, stirring occasionally. Push the onions to the side. Add the garlic and chicken pieces, skin-side down. Cook until the chicken skin is golden brown, then turn pieces over and brown on the other side.
2. Season chicken with salt and pepper, on both sides. Add wine and simmer until reduced by half. Add the tomatoes, lower the heat and cover the skillet with the lid slightly ajar.
3. Cook the chicken in the simmering liquid, turning and basting from time to time. Cook until the thighs are very tender and the meat is almost falling off the bones, about 40 minutes. If the stew ever starts to dry out, add a couple tablespoons of water.

Serves 4-6.
Recipe adapted from one in an old issue of Food and Wine

From Mrs. Preppy Wedding here's her favorite (and easy) recipe for two (you can double for more than 2 guests):

1/2 pound lean ground beef
1 (9 ounce) package Green Giant Frozen Vegetables Teriyaki
1 1/2 cups water
1 (3 ounces) package oriental-flavor ramen noodle soup mix
2 tablespoons chopped peanuts, if desired
Brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
Add frozen vegetables and water; mix well. Bring to a boil.
Break noodles into 4 pieces; add noodles and 1 teaspoon of the seasoning mix to beef mixture (discard remaining seasoning mix or reserve for a later use). Reduce heat to medium; simmer 5-6 minutes or until vegetables are tender, stirring occasionally to separate noodles.
Spoon into bowls; sprinkle with chopped peanuts. If desired, serve with soy sauce.

Here's a favorite from Mollie at The Paper Cafe.

I get rave reviews every time I make it, and have taken it to lots of dinner parties, or just for the fam. It's super EASY, and so tasty... yet looks so 'gourmet!'!!Note: for the garlic cheese spread... if you want to make your own, just use cream cheese, garlic salt, parsely.( Is easier to buy ready made, but also more expensive) Also another tip: for the chicken, is easiest to buy chicken fillets (thinner pieces than regular chicken breasts that you have to pound out to flatten. again, they're more expensive, but much easier to work with, and they cook more evenly)

Garlic Cheese Chicken Rollups
Yields: 4 servings

" A Parmesan-butter crust encases chicken rolled around a dollop of garlic cheese."
4 skinless, boneless chicken
1 cup dried bread crumbs,
1/2 cup grated Parmesan cheese
1/4 cup butter, melted
1 (7 ounce) package garlic
cheese spread (Alouette brand is good -comes in a tub)

1. Preheat oven to 350 degrees F (175 degrees C).
2. Pound chicken breasts until thinned out. In a shallow dish or bowl mix together bread crumbs and cheese. Dip one side of each breast into melted butter or margarine, then into crumb/cheese mixture. Place a dollop of cheese spread at one end of each chicken breast, on the side of the breast not dipped in the mixture. Roll up each breast and secure with toothpicks.
3. Place rollups in a lightly greased 9x13 inch baking dish and drizzle any remaining butter or margarine over all. Bake in the preheated oven for 35 to 40 minutes, or until cooked through and juices run clear.

Sprinkled With Nuts recommended this recipe from Cooking Light

Spicy Basque-Style Chicken

Smoked paprika is a traditional ingredient in Spanish cuisine. Serve this dish with saffron rice to soak up the tasty sauce.

1 teaspoon smoked paprika
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast tenders
2 teaspoons olive oil
2 teaspoons bottled minced garlic
1/4 cup sliced green olives
2 (10-ounce) cans diced tomatoes and green chiles, undrained
1/4 cup finely chopped prosciutto
2 tablespoons chopped fresh parsley

Combine paprika and pepper; sprinkle evenly over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes. Add garlic to pan; cook 30 seconds. Turn chicken over. Add olives and tomatoes to pan; bring to a boil. Reduce heat, and simmer 6 minutes.
Remove chicken from pan. Increase heat to medium-high; cook 2 minutes, stirring occasionally. Sprinkle with prosciutto and parsley.

4 servings (serving size: 3 ounces chicken, about 1/2 cup sauce, 1 tablespoon prosciutto, and 1 1/2 teaspoons parsley)

Lisagh over at Grosgrain Garage always get raves with this one... enjoy!

Green Enchiladas

2 lbs boneless chicken breasts
4 tbsp butter
1 large white onion chopped finely
1 lb fresh spinach
3 cups sour cream
2 cans green chiles
1 tsp ground cumin
1/4 cup milk
salt to taste
cayenne pepper to taste
12 flour tortillas
monterey jack cheese

1. Poach chicken breasts in pot of water 15 - 20 minutes. Steam spinach
over boiling water in a bamboo steamer over chicken breasts.
2. In small skillet, melt butter and sauté onion until tender.
3. Preheat oven to 350°. Lightly butter large casserole or lasagna dish.
4. Drain spinach and chop coarsely. Shred chicken.
5. Combine onion, spinach, sour cream, chilies cumin, and milk. Mix well
and season to taste.
6. Add half the sauce to shredded chicken and mix well. Fill tortillas
with equal amounts of chicken mixture and roll up. Place in baking dish
seam side down in one layer. Cover with grated cheese and top with
remaining sauce. Sprinkle with more cheese and bake for 30 minutes.
7. Serve with salsa garnish.

A Southern Yankee in Manhattan's Recipes:

Cold Oven Pound Cake - love to take this to people when visiting!

2 sticks butter
1/2 Cup Crisco
3 Cups sugar
3 Cups flour (plain)
5 eggs
1 Cup milk
1/2 ounce almond extract
1 teaspoon vanilla
1/2 teaspoon mace

In your mixer cream butter and sugar well then add Crisco. Add eggs one at a time. Alternate adding flour and milk. Add almond extract, vanilla extract, and mace. Pour into greased and floured tube pan and place cake in the middle of a cold oven. set temp for 300 degrees and bake for 1 hour and 45 minutes.

For Dinner:

Beef Stroganoff

1lb of your preferred beef (stew beef works well - or cube the meat you buy)
1 medium onion sliced.
1 stick butter or margarine
1 can Cream of Mushroom Soup
1 Tablespoon flour
1/4 - 1/3 Cup Marsala Wine
1 heaping Tablespoon Sour Cream
Garlic Powder
Wide Egg Noodles - as much as desired.
Chow Mein Noodles (optional)

Melt butter/margarine in skillet. Cook meat and onions until the pink is gone from the meat. Add 1 tablespoon flour; mix well. Stir in 1 can Cream of Mushroom soup. Add salt/pepper/garlic powder to taste. Add Marsala wine. Let simmer for 10 - 15 minutes. Boil egg noddles and drain. Place Stroganoff on egg noodles sprinkle chow mein noodles on top and serve.


Midwest Nest said...

Thanks so much for thinking of this idea. I'm anxious to try out these recipes.

Mrs. P said...

Thank you so much for this post! I have been struggling with finding easy but still yummy recipes that my husband will like. These are all fabulous and I can't wait to try them all!

White Lily said...

I'm a big fan of southern cooking and I make the best cornbread. I will transform into a big fat southern mama when I grow up.

suburban prep said...

There should almost be a preppy girl cookbook.

MC said...

I made the Basque chicken last night, but substituted shrimp for the chicken. It was also fabulous.

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