Saturday, February 22, 2014
2 tablespoons vegetable oil 2 medium bell peppers -- cut into 1/4-inch strips 1 small onion -- chopped (1/4 cup) 1 clove garlic -- finely chopped 1 pound skinless boneless chicken breasts -- cut into 1-inch pieces 1 teaspoon salt 1/8 teaspoon pepper 1/2 lemon 4 cups hot cooked couscous OR 4 cups hot cooked rice
Procedures : Heat oil in 10-inch skillet over medium-high heat. Cook bell peppers, onion and garlic in oil about 5 minutes, stirring occasionally, until peppers are almost tender. Stir in chicken, salt and pepper. Cook about 8 minutes, stirring occasionally, until chicken is no longer pink in center. Squeeze juice from lemon over chicken mixture. Serve with couscous."
6 bone-in chicken breast halves (about 3 pounds) 1/4 cup margarine or butter (1/2 stick) -- softened 1 1/2 tablespoons chopped fresh basil OR 1 1/2 teaspoons dried basil leaves 1 tablespoon chopped fresh parsley OR 1 teaspoon dried parsley flakes 1/2 teaspoon fennel seed 1/8 teaspoon pepper
Procedures : Heat oven to 375?. Place chicken, skin sides up, on rack in shallow roasting pan. Mix remaining ingredients. Gently loosen skin from chicken with fingers. Spread margarine mixture between breast meat and skin. Cover breast with skin. Bake uncovered 50 to 60 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut."
1/4 cup wheat germ 1 teaspoon chopped fresh basil OR 1/4 teaspoon dried basil leaves 4 skinless boneless chicken breast halves (about 1 pound) 1/4 cup hot water 1/2 teaspoon chicken bouillon granules 1/4 cup water 1 tablespoon lemon juice 1 clove garlic -- crushed 1 cup cut-up broccoli 2 medium carrots -- cut into julienne strips 1 medium red bell pepper -- cut into julienne strips 1 small onion -- sliced and separated into rings 1 teaspoon chopped fresh basil OR 1/4 teaspoon dried basil leaves -- if desired Salt and pepper to taste -- if desired 2 cups hot cooked wild and brown rice mix
Procedures : Mix wheat germ and 1 teaspoon basil in plastic bag. Add 1 chicken breast half at a time and shake until evenly coated. Spray 10-inch nonstick skillet with nonstick cooking spray; heat skillet over medium heat. Cook chicken in skillet 10 minutes, turning once, until golden brown. Mix 1/4 cup hot water and the bouillon granules; pour into skillet. Cover and cook 5 to 10 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm. Remove any chicken coating from skillet. Heat 1/4 cup water to boiling in skillet; add lemon juice. Cook garlic in liquid in skillet 30 seconds. Stir in remaining ingredients except rice. Cover and cook over medium heat about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Spoon vegetables over rice. Serve with chicken."
3 pounds broiler-fryer chicken (3 to 3 1/2 pounds) 1/2 cup honey 2 tablespoons orange juice 1 tablespoon lemon juice 1/4 teaspoon ground nutmeg
Procedures : Heat oven to 375?. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Roast uncovered 1 hour 15 minutes. Mix remaining ingredients; reserve half of the orange mixture. Brush some of remaining orange mixture on chicken. Roast uncovered about 15 minutes longer, brushing once or twice with remaining orange mixture, until thermometer reads 180? and juice of chicken is no longer pink when center of thigh is cut. Serve chicken with reserved orange juice mixture."
1 (6 ounce) jar marinated artichoke hearts 1/3 cup white wine or white wine vinegar 4 skinless boneless chicken breast halves (1 pound) 2 medium bell peppers -- each cut lengthwise into fourths 4 medium green onions -- sliced (1/2 cup) 1/4 teaspoon pepper
Procedures : Drain marinade from artichoke hearts; reserve marinade. Mix marinade and wine in shallow nonmetal dish or heavy-duty resealable plastic bag. Add chicken and peppers, turning to coat with marinade. Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken and peppers from marinade; reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 5 minutes. Turn chicken; add peppers to grill. Cover and grill 10 to 15 minutes longer or until peppers are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Strain marinade. Mix marinade, artichoke hearts, green onions and pepper. Heat to boiling; boil and stir 1 minute. Serve artichoke sauce with chicken and peppers."
1 pound chicken livers 1/2 pound skinless boneless chicken breasts 1 small onion -- cut in half 1/4 cup half-and-half 1/4 cup bourbon OR 1/4 cup chicken broth 1 teaspoon salt 1/2 teaspoon ground nutmeg 2 eggs 1 cup shredded peeled apple (1 medium) Red onion or apple slices -- if desired Bread slices or crackers -- if desired
Procedures : Heat oven to 350?. Grease loaf pan, 8 1/2 ? 4 1/2 ? 2 1/2 inches, or 4-cup ovenproof glass mold or porcelain terrine. Place chicken livers, chicken breasts and onion in food processor. Cover and process until coarsely ground. Add remaining ingredients except shredded apple. Cover and process until well blended. Stir in apple. Pour chicken mixture into mold. Cover tightly and bake 60 to 70 minutes or until meat thermometer inserted in center reads 180?. Let stand uncovered 1 hour at room temperature. Cover and refrigerate 2 hours to set. Unmold onto serving platter. Garnish with red onion or apple slices. Serve with bread slices."
3 cups uncooked radiatore (nugget) pasta (9 ounces) 1 (6 ounce) jar marinated artichoke hearts -- undrained 1 pound skinless boneless chicken breast halves -- cut into 1/2-inch slices 3 cups sliced mushrooms (8 ounces) 1 (7 ounce) jar roasted red peppers -- sliced 3/4 cup chicken broth 1/2 cup dry white wine (or nonalcoholic) OR 1/2 cup apple juice 1 tablespoon cornstarch 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon chopped fresh parsley
Procedures : Cook and drain pasta as directed on package. Drain liquid from artichokes into 10-inch skillet; heat over medium-high heat. Cook chicken in liquid 3 minutes, stirring occasionally. Stir in mushrooms. Cook 4 to 6 minutes, stirring occasionally, until chicken is light brown and no longer pink. Stir in artichokes and peppers. Shake broth, wine, cornstarch, salt and pepper in tightly covered container. Gradually stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Toss with pasta. Sprinkle with parsley."
2 teaspoons olive or vegetable oil 1 medium onion -- finely chopped (1/2 cup) 1 clove garlic -- finely chopped 3 medium tomatoes -- seeded and chopped (2 1/4 cups) 2 cups cubed cooked chicken or turkey breast 1/4 cup chopped fresh basil 1/2 teaspoon salt 2 cups uncooked cholesterol-free noodles (4 ounces)
Procedures : Heat oil in 10-inch nonstick skillet over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender. Stir in remaining ingredients except noodles; reduce heat to medium. Cover and cook about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. Meanwhile, cook and drain noodles as directed on package. Serve chicken mixture over noodles."
1/4 cup reduced-fat margarine 1/3 cup all-purpose flour 3/4 teaspoon salt 1/8 teaspoon pepper 1 1/2 cups skim milk 1 cup chicken broth 2 cups cut-up cooked chicken or turkey (about 10 ounces) 1 1/2 cups cooked white rice OR 1 1/2 cups cooked wild rice 1/3 cup chopped green bell pepper 1/4 cup slivered almonds 2 tablespoons chopped pimiento 1 (4 ounce) can mushroom stems and pieces -- drained Parsley -- if desired
Procedures : Heat oven to 350?. Heat margarine in 2-quart saucepan over medium heat. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased 2-quart casserole or square baking dish, 8 ? 8 ? 2 inches. Bake uncovered 40 to 45 minutes or until bubbly. Garnish with parsley. "
1/4 cup chopped onion (about 1 small) 2 tablespoons chopped fresh cilantro 3 tablespoons cholesterol-free egg product OR 3 tablespoons egg white 1 tablespoon Dijon mustard 1 1/2 teaspoons finely chopped gingerroot 2 teaspoons reduced-sodium soy sauce 1 clove garlic -- finely chopped 1/2 pound ground chicken 12 large mushrooms -- stems removed
Procedures : Heat oven to 450?. Spray cookie sheet with nonstick cooking spray. Mix all ingredients except mushrooms. Fill mushroom caps with chicken mixture. Place mushrooms, filled sides up, on cookie sheet. Bake 7 to 10 minutes or until tops are light brown and chicken mixture is done. Serve hot"
1/3 cup olive or vegetable oil 1 tablespoon chopped fresh basil OR 1 teaspoon dried basil leaves 1 1/2 teaspoons snipped fresh dill OR 1/2 teaspoon dried dill weed 2 cloves garlic -- finely chopped 1 pound skinless boneless chicken breast halves -- cut into strips Assorted bite-size pieces fresh vegetables (carrots,* zucchini, yellow squash, peeled red pearl onions, small red potatoes,* ears of corn cut into 1 1/2 inch chunks*)
Procedures : Mix oil, basil, dill weed and garlic in medium glass or plastic dish. Add chicken; stir to coat with marinade. Cover dish or seal bag and refrigerate 1 to 2 hours. Remove chicken from marinade; reserve marinade. Heat coals or gas grill. Thread chicken and vegetables alternately on each of six 15-inch metal skewers, leaving space between each. Cover and grill kabobs 4 to 5 inches from medium coals 10 to 15 minutes, turning and brushing 2 or 3 times with marinade, until chicken is no longer pink in center."
2 garlic cloves, minced 1 teaspoon vegetable oil 1 can (14-3/4 ounces) salmon, drained, bones and skin removed 1-2 teaspoons dried basil 1/2 teaspoon pepper 1 tablespoon butter or margarine, softened 4 flour tortillas (8 inches) 2 cups (8 ounces) shredded mozzarella cheese Guacamole or Salsa
Procedures : In a skillet, saute garlic in oil until tender. Stir in salmon, basil and pepper. Cook over medium heat until heated through. Meanwhile, spread butter over one side of each tortilla. Place tortillas, butter side down, on a griddle. Sprinkle each with 1/2 cup cheese. Spread 1/2 cup salmon mixture over half of each tortilla. Fold over and cook on low for 1-2 minutes on each side. Cut into wedges; serve with guacamole or salsa. Yield: 4 servings"
1-1/2 cups crisp rice cereal, coarsely crushed 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon dried thyme 1/4 teaspoon poultry seasoning 1/4 cup butter or margarine, melted 4 boneless skinless chicken breast halves (about 1 pound)
Procedures : In a shallow bowl, combine cereal, flour and seasonings. Place butter in another bowl. Dip chicken in butter, then into cereal mixture. Place in a greased 11-in x 7-in x 2-in baking pan. Drizzle with remaining butter. Bake, uncovered, at 400 degrees for 20-25 minutes or until"
Recipe info Category: Main Dishes/Pork Rating: 0.00 Contributor: n/a Orange Topped Chops 6 pork chops (1/2 inch thick) 1 tablespoon vegetable oil 1 can (11 ounces) mandarin oranges, drained 1/2 teaspoon ground cloves Pepper to taste
Procedures : In a skillet, brown pork chops on both sides in oil. Top with oranges; sprinkle with cloves and pepper. Cover and cook over medium-high heat for 10 minutes or until meat juices run clear. Yield: 6 servings"
1 beef prime rib roast (5 lb) 2-3 ribs 1 tablespoon black pepper 1 cup Kraft Zesty Italian Dressing 1 1/2 cups Kraft Mayo Real Mayonnaise, divided 1/4 cup Kraft Prepared Horseradish 1/4 cup Kraft Honey-Mustard Dressing 1/2 teaspoon dried thyme leaves
Procedures : Place meat in large glass dish; sprinkle evenly with pepper. Pour Italian dressing over meat; cover and marinate in refrigerator at least 1 hr. Preheat oven to 325 degrees. Remove meat from marinade; discard marinade. Place meat, fat side up, in shallow roasting pan. bake 2 to 2 1/2 hr or until meat thermometer inserted into thickest part of meat registers 130 to 135 degrees for medium-rare doneness. Remove from oven. Cover and let stand 20 min before carving. Meanwhile, mix 1 cup of the mayo and horseradish in small serving bowl. In another small serving bowl, mix remaining 1/2 cup mayo, honey mustard dressing and thyme. Serve sauces with meat. Makes 15 servings, 4 oz meat and 2 tablespoons sauce each."
4 boneless skinless chicken breast halves (1 lb) 1 can (14-1/2 ounces) Italian stewed tomatoes 1 can (15 ounces) chili with beans 4 slices cheddar or American cheese
Procedures : Place chicken in an ungreased 11in x 7in x 2in baking dish. Top with tomatoes. Bake, uncovered, at 350 degrees for 50 minutes. Spoon chili over each chicken breast; bake 10 minutes longer. Top with cheese; return to the oven 3-4 min or until cheese is melted. Yield 4 servings."
4 c Onions, finely chopped 1 c Celery, finely chopped 1 c Bell pepper, finely chopped 1 c Parsley, finely chopped 1 c Peanut oil 1 T Garlic, finely chopped 3 c Steak sauce 1/2 c Louisiana hot sauce OR 3 c Ketchup 2 T Cayenne pepper 3 t Salt, to taste 1 c Southern Comfort Liquor 1 lb Andouille sausage
Procedures : Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours. Makes about 3/4 gallon. This will keep in the refrigerator for weeks. Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup sauce. Heat well on stove or in a chafing dish. Serve with small pieces of French bread or use teethpicks to spear andouille. You will need plenty of napkins, also, too. ""Other smoked sausages may be used, but we like andouille."" From Justin Wilsons ""Outdoor Cooking With Inside Help ."
400gr beef cut in stripes, 200gr zucchetti diced, 100 gr onions cut in 1/4 rings, 100 gr green peppers diced, 200 gr tomato diced, 1 dl red wine, 0.5 dl chilisauce, galic, salt pepper, 1 dl sun flour oil, 100gr grated mozarella, 1 small can chili beans.
Procedures : Brown meat slightly on high heat. take meat out of pan and put in butterd baking pan, stirfry zucchetti, onions and peppers each separatly and add to baking pan add raw tomato dices and bake covered for 15 min in 350F Oven. "
1 cup water, 1/2 cup sugar, 1/2 cup corn syrup, light, 4 kiwifruit; pared, 5 tb lemon juice, 1/4 ts lemon peel; grated
Procedures : Combine water, sugar and corn syrup in saucepan. Cook and stir 2 minutes or until sugar is dissolved. Puree kiwi in food processor or blender to equal 3/4 cup puree. Add lemon juice, peel and sugar mix. Pour into shallow metal pan and freeze for approximately 1 hour or until the mixture is firm, but not solid. When chilled, spoon into a chilled bowl and beat with an electric mixer until the mix is light and fluffy. Return it to the freezer for approximately 2 hours or until firm enough to scoop.
1/4 kilo DEL MONTE Spaghetti, cooked 8 cloves garlic, crushed and fried 1 small onion, sliced 400 grams pork pigue or kasim, cut into chunks 1 pc. laurel leaf 6 Tbsp. olive oil MARINADE 1/4 cup soy sauce 1/4 cup DEL MONTE Red Cane Vinegar 1/4 tsp. pepper 8 cloves garlic, crushed
Procedures : 1 MARINATE pork for 30 minutes. Drain (reserve marinade). SAUT? garlic from marinade, the onion and prok. Cook for 5 minutes. Add 1/2 - 3/4 cup water, laurel leaf and marinade. Simmer for 40 minutes or until dry and oil comes out. Brown pork in it?s own oil for 3 minutes. Flake meat. 2 COMBINE Adobo (include sauce and oil) with cooked DEL MONTE spaghetti and olive oil. Blend well. Top with fried garlic."