What is your favorite recipe or a really good one?

Answer 1

There are two here. Main dish first and Salad to go with.

Chicken Breast in Champagne - serves 2

1 carrot finely chopped
1 small onion finely chopped
3 large mushrooms finely chopped
2 tbsp butter
1 cup champagne or dry white wine
2 chicken breasts, halved, boned, skinned
Salt and pepper to taste
Sauce:
1/2 cup heavy cream
1/4 cup champagne or white wine
Salt and pepper to taste
parsley finely chopped

In a heatproof casserole, make a bed of carrot, onion, and mushrooms. Add butter cut into thin slices and add champagne or wine.
Place chicken breasts on top of the mixture. Sprinkle the chicken with salt and pepper, cover the casserole, and bake chicken in a moderate oven (325^) basting it frequently with the liquid from the casserole for 50-60 minutes or until it is tender.
Remove chicken to a platter and keep warm. Cook sauce uncovered over moderate heat until it is reduced by half.
Stir in heavy cream and champagne or wine and pour sauce through a sieve. Season with salt and pepper and a little finely chopped parsley. Pour sauce over the chicken breasts and garnish the platter with braised celery and sautéed pimentos.


3/4 cup sour cream
1/4 cup raspberry preserves
3 tbsp white wine vinegar
1/8 teaspoon Dijon mustard
4 firm, ripe pears
2 tbsp lemon juice
1 head Bibb lettuce, torn
1 small head romaine lettuce, torn
1/2 cup freshly shredded Parmesan cheese
6 bacon slices, cooked and crumbled
1/2 cup fresh raspberries

Whisk together first 4 ingredients. Set dressing aside.
Peel pears, if desired; quarter pears. Brush with lemon juice.
Arrange lettuce on 4 plates. Arrange pear


I did this for Valentines day with Chocolate covered Strawberries.

Answer 2

* Strawberry Cheese Pie

1½ cup pecan shortbread cookies crushed
⅓ cup melted butter
1 - 8oz pkg softened cream cheese
¼ cup sugar
½ pt sour cream
1 egg
3 T sugar
1 t vanilla
1 t vanilla
2 – 3 cups strawberries (preferably fresh)
½ pt. whipping cream

Mix cookie crumbs and butter. Spread over bottom and sides of pie pan. Beat cream cheese, ¼ cup sugar, egg and vanilla until smooth. Pour into crust and bake at 350° 15 min. Remove from oven. Mix sour cream, 3 T sugar and vanilla. Pour over baked mixture. Return to 350° oven for 10 min. When cool, refrig 6-8 hrs before serving. Served topped with sweetened drained strawberries and whipped cream if desired. Any fruit can be used for this pie.

Suggestion for strawberry topping: the following can be used to keep strawberries from being runny.

½ cup sugar
½ cup water
3 t cornstarch

Cook until mixture thickens. Stir while cooking. Add 2 T strawberry Jell-O and few drops red food color. Cool before adding about 2 cups strawberries. Spread on top of pie and refrigerate.

Answer 3

Chicken Ritz Casserole

Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.

Answer 4

Try this one. Found it some time ago and I make it a lot. Very real, very flavorful.

Carne Asada Tacos

INGREDIENTS:
1 1/2 pounds boneless beef top sirloin, cut into thin bite-size slices
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
crushed red pepper to taste
1 lime
1 (28 ounce) can tomatillos
2 fresh jalapeno peppers, seeded
4 tablespoons canola oil, divided
1 (10.5 ounce) can beef broth

12 (6 inch) corn tortillas
1/2 large onion, chopped
2 tomatoes, chopped
1 avocado - peeled, pitted and sliced
1 bunch fresh cilantro, chopped
1 lemon

DIRECTIONS:
Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.
In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.
Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.
To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating.

My note: I prefer to saute the onions along with the sirloin.

Good luck and good eating.

Answer 5

These are a few of my favorites!!

Crock Pot Enchiladas
Serves 6

1 lb Ground Beef, lean
1 (8.5 oz) White Onion, chopped
1 (4 oz can) Chopped Green Chilies
1 (14 oz can) Enchilada Sauce
1 (10-3/4 oz can) Golden Mushroom Soup
1 (10-3/4 oz can) Cheddar Cheese Soup
1 (10-3/4 oz can) Cream of Mushroom Soup
1 (10-3/4 oz can) Cream of Celery Soup

Instructions:
Brown hamburger and chopped onion and pour off grease.

Put all ingredients in crock pot. Mix and cook low 4-6 hours.
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Chicken Parmesan
Serves 6

1/3 Cup Parmesan cheese, grated
1/4 Tsp Italian Seasoning, crushed
6 (4 oz) Chicken Breast, boneless, skinless
1 Tbsp Unsalted Butter
1/2 Cup White Onion, diced
1 Tbsp All-Purpose Flour
1/2 Cup 2% Milk
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
6 Slices Mozzarella Cheese
1/2 (10 oz pkg.) Spinach, frozen, thawed, drained
1 Tbsp Pimiento, chopped

Instructions:
Preheat the oven to 350ºF

In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.

Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.
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Chicken Pasta Alfredo
Serves 6

6 Qts Water
12 oz Fettuccine Pasta
2 Tbsp Peanut Oil
6 (4 oz) Chicken Breast, boneless, skinless
2 (10-3/4 oz can) Cream of Mushroom Soup
1 (20 oz bag) Frozen Broccoli Florets
3/4 Cup Parmesan Cheese, grated

Instructions:
Heat a large pot of water, over high heat. When water comes to a boil add the pasta and boil for 8-10 minutes. Drain; reserving 2 cups pasta water. Cut the chicken into strips (1/4''x1''); set aside.

In a large frying pan, over medium-high heat, add the oil and chicken pieces stirring frequently until golden brown.

In a medium saucepan, over medium heat, add the chicken pieces, sauce, 1/4 cup reserved pasta water, stirring frequently. Add the remaining pasta water into the saucepan and bring just to a boil, then add the broccoli. Cook for 1-2 minutes. Remove from heat.

Divide the cooked pasta evenly between serving dishes and top with chicken and broccoli mixture.
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Spanish Meatloaf
Serves 6

1-1/2 lb Ground Beef, lean
1 (5.5 oz envelope) Wyler's ''Hearty Beef Stew'' Soup Starter
1 (8 oz bag) Mexican Style Cheddar Cheese, shredded
1 (4 oz can) Diced Green Chili Peppers
1 (14-1/2 oz can) Diced Tomatoes, drained
1 Cup BBQ Sauce (recommended: Kraft Carb Well)

Instructions:
Preheat the oven to 350ºF

In a large bowl add the soup starter, diced green chili peppers, and the diced tomatoes; mix until the liquid is absorbed. Add the ground beef and BBQ sauce and mix thoroughly until well combined.

Place 1/2 of the mixture in a loaf pan, making a well in the meat, top evenly with the cheese and place the remainder of the meat mixture on top to seal.

Bake for 45 minutes; drain any residual fat if necessary.

Place the meatloaf on a warmed serving platter and serve immediately. Serve with mixed vegetables or a salad.
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Crab Quiche
Serves 6

1 (8 oz pkg.) Louis Kemp Crab Delights, flaked
3/4 Cup Mexican Style Cheddar Cheese, shredded
1/2 (8 oz pkg.) Cream Cheese, cut into 1/4'' cubes
1/4 Cup Green Onions, sliced
1/2 Tsp Salt
1/2 Tsp Basil
1/2 Cup Heart Healthy Bisquick
1 Cup 1% Milk ''Skim''
1/2 Cup Eggbeaters
3 SecondsNonstick Cooking Spray

Instructions:
Preheat the oven to 350ºF

Mix the crab delights, shredded cheese, cream cheese, onions, salt, and basil in a medium bowl.

Coat a 9-inch pie plate with nonstick cooking spray and spread the crab mixture into the bottom.

Beat the remaining ingredients until smooth. Pour over the crab mixture and bake for about 40-45 minutes.

Serve immediately.
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Strawberry Shake
Serves 2

1 Cup Frozen Strawberries, thawed
2 Tbsp Honey
1 Cup Cold 2%Milk
1 Cup Plain Yogurt
2 Tbsp Sugar Substitute (recommended: Splenda)
2 Whole Strawberries, garnish

Instructions:
Puree the strawberries and honey in a blender or food processor. Add milk, sweetener and yogurt; blend until smooth.

Pour into glasses; garnish each with a whole strawberry

Answer 6

this is good for munchies

a thing of jimmy dean sausage
a can of rotel tomatoes
about half a thing of the big velvetta block
corn chips

just fry the sausage like you are browning hamburger meat, drain, then chop up the velvetta in little sqaures, microwave it till its melted then mix in the can of rotel. its reallyt good. then you can either dip the chips in it or pour it over the top of some chips

Answer 7

Homemade Garlic Ranch Dressing.
(I developed this when I got disgusted & tired of paying $1.50 for about 2 tablespoons of dressing mix!)

1 c. nonfat plain yogurt
1c. mayonnaise
4-5 fresh garlic cloves
small handful cleaned & towel-dried parsley leaves

Blend altogether in food processor. Enjoy

Answer 8

Select from the following link
http://afsarmnzkhan.googlepages.com/

Answer 9

Title: CHICKEN AND MIXED VEGETABLES WITH SHRIMP SAUC
Categories: Chinese, Chicken
Yield: 4 servings

2 c Mung bean sprouts
8 Nami dried black mushrooms
1 lg Green bell pepper
1/2 Stewed chicken breast
8 Green onions
1 ts Fresh ginger root
2 tb Peanut oil
3/4 c Rich chicken stock
1 tb Medium sherry
1/2 ts Sugar
1/2 ts Shrimp sauce
1 ts Thick cornstarch paste

Preparation: Wash and soak mushrooms in warm water
for 45 minutes; remove stems; slice caps in thin
strips. Wash bell pepper; slice in half lengthwise;
slice in long, thin strips. Remove chicken meat from
bone; pick meat apart into shreds. Wash green onions;
cut off roots and discard; shred green tops and
whites. Peel and slice fresh ginger root into thin
matchsticks. Rinse bean sprouts to remove any loose
pieces.

Place bean sprouts and sliced pepper in colander in a
larger bowl. Pour boiling water over vegetables to
cover. Steep for 2 minutes. Remove colander from hot
water; flush vegetables with cold water.

Stir-frying: Heat oil in wok until it just begins to
smoke. Stir-fry mushrooms for 30 seconds. Add
chicken and ginger sticks; stir-fry another 30
seconds. Push ingredients up side of wok. Add stock,
sherry and sugar; bring to boil; then add shrimp sauce
and cornstarch paste; stir liquids until fairly thick.
Return vegetables, plus bean sprouts and peppers.
Stir-fry for another minute until everything is hot.
Add green onions. Serve. Gravy will tend to thin as
sprouts give off liquid, so be sure it is thick to
start.




Swedish Potato Cakes

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:45
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 egg
1/2 cup milk
1/4 cup all-purpose flour
2 tablespoons sugar
1 tablespoon margarine -- melted
2 medium baking potatoes -- peeled and cubed
2 tablespoons margarine
applesauce

Into blender place the egg, flour, milk, sugar and 1 tablespoon
melted margarine. Blend on high until smooth. Add half the cubed, raw
potatoes. Blend on high speed until smooth. Add remaining potatoes and
again blend on high until smooth.
Cover tightly and refrigerate 30 minutes or more.
Using an 8-inch skillet, heat over medium heat, add margarine
(about 1 teaspoon) and swirl to coat entire bottom. Pour in about 3
tablespoons of mixture and swirl to coat bottom of pan. Cook for one
minute or until lightly browned. Turn and brown other side. Repeat
with remaining mix, adding margarine as needed.
Serve immediately with applesauce or topping of your choice.

Yield: About 12 pancakes.

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Serving Ideas : Serve with applesauce and a meat entree.






Title: Tourti=8Are Maison French Canadian Meat P
ie
Categories: Pies/tarts
Yield: 3 servings

2 tb Vegetable oil
1 lb Ground pork
1 lb Ground veal
1 lb Ground beef
3 x Cloves of garlic, minced
3 x Onions, minced
2 c Beef broth
1/2 ts Dried sage
Bay leaf
1/4 ts Cinnamon
1/4 ts Nutmeg
1 ts Ground cloves
2 tb Parsley flakes
1 tb Powdered dry celery leaves
1/2 ts Celery seeds
2 oz Brandy
1/2 c Fresh breadcrumbs
2 ts Salt
1 ts Pepper
Flaky pastry for 3 double-
Crust 9-inch pies
1 lg Egg, beaten

COMMENTS:Bake in miniature size and use as an hors d'oeuvre, suggests
the
owner of this recipe, who uses muffin pans for his favorite dish for a
December family reunion. To accompany the mini-tourti=8Ares, he likes
home-made tomato-and-peach ketchup and dry red wine. TIP: Add a pinch
or
two more herbes and spices. Heat oil in a large, heavy frying pan and
saut=82
ground pork, veal and beef, breaking up meat until crumbly. Add garlic
and
onions, and saut=82 until vegetables are soft. Add beef broth, sage, ba
y
leaf, cinnamon, nutmeg, cloves, parsley flakes, dry celery leaves and
celery seeds. Cover and simmer for 20 to 30 minutes. Add brandy and
breadcrumbs. Blend in salt and pepper. Simmer briefly. Mixture should
be
moist. Cool. Preheat oven to 425'F.. Line 3 9-inch pie pans with
pastry,
reserving an equal amount of the dough for top crusts. Fill each pan
with
meat mixture. Cover with pastry, cutting two slits in the center of
each
pie to permit steam to escape. Brush each pie with beaten egg. Bake
tourti=8Ares for 10 minutes. Reduce heat to 350'F. and cook until crust

is
golden-brown, about 25 minutes. Serve hot or cool completely, wrap and
freeze. Makes 3 tourti=8Ares. From the MOTREAL GAZETTE, DECEMBER 5 1984.

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