**Recipe Sharing**

curlybenswife · Jan 22, 2007, 09:26 AM

Ok this is where i want you all to share your recipes here with everyone,

What we want is those recipes you know you cant live without those ones that have been with you that you can adapt or just keep as they are.
Go on make us drewl and head out to the market to buy the ingredients i know alot of us here dont have much time to cook when we get in from work or from looking after the kids all day so here's where to share your tips and goodies.

Looking forward to reading and sharing

As always love and hugs

Laura xx

Allheart · Feb 13, 2007, 02:28 PM

Quote:

Originally Posted by KMSRyana

I'll share some good ones too. Before I do is there any interest for anything made on a BBQ grill too? Or just in the kitchen recipes?

Oh yes please KMS, love BBQ recipes

KMSRyana · Feb 13, 2007, 03:04 PM

Here's one of my favorites... it's fast, easy, and quite tasty. Sorry for the lack of conversion for those who need them...

Pollo Picata (Chicken Picata)

Ingredients:

4 boneless, skinless chicken breasts
4 tablespoons olive oil
2 large lemons
1/2 cup chopped onion
1 8oz jar of artichoke hearts
8-10 cloves of garlic, minced
1/2 cup white wine (I prefer a dry one with this recipe)
1/2 cup water
1/4 cup capers
3-4" deep skillet with cover

Cooking:

Pound chicken breasts flat to about 1/4" thick with a meat mallet or wood mallet, I like to put them in celophane (sp?) and pound them flat starting from the middle of the breast working out to the edges to avoid splitting. Brown the breasts in a skillet using 2 tablespoons of olive oil on medium high heat, about 3 minutes each side, remove breasts and set aside. Reduce heat to medium and put remaining 2 tablespoons olive oil in skillet, adding onion and garlic, stir and cook until onions are translucent. Squeeze in juice from one lemon and add artichoke hearts and stir until it returns to a sizzle. Add wine, water, and squeeze in the juice from the other lemon, bring to a low boil. Add chicken to the skillet and cover with capers. Reduce heat to medium low, cover and let simmer for 6-7 minutes. Remove chicken and serve by spooning the sauce over the chicken. Excellent with steamed spinach and linguine as side dishes.

shygrneyzs · Feb 13, 2007, 03:44 PM

I love this idea! Here is my contribution:

Spaghetti Corn

1 cup broken raw spaghetti noodles
1/4 cup milk
1 - 15 oz can cream corn
1 - 15 oz can whole kernel corn (with juice) (can also use mexican corn)
1 cup Velvetta Cheese - cubed
1 small can french fried onion rings

Spray a 2 quart baking dish - does not matter if it is round or sqaure. Layer ingredients in the given order, topping with the french fried onion rings.

Bake 45 minutes in a 350 degree oven.

KMSRyana · Feb 13, 2007, 03:46 PM

Ok here's one for Backened Pork Chops on a BBQ grill... no name, I sorta just made it up, but it's really good.

I take 4 boneless pork loin chops (cut thick about 1 1/2" thick) and place them in a one gallon ziplockbag, arranging them so the meat is lined on the bottom of the bag and heavily coat both sides with garlic powder. I do it in the bag, rather than coating them then placing them in the bag, so I retain the powder that doesn't coat to the meat. Let it sit for about one hour, turning once so the meats natural juices will allow the garlic powder to adhere evenly. Then I do the exact same thing with Cayenne pepper, heavily coating each side, letting sit for an an hour, turning once. Then I add low salt soy sauce until it's about 1/3 of the way up the meat when the bag is upright (it's about half a cup). I squeez all the air out of the ziplock and seal it. Let it sit for a couple of hours, turning it a few times and kneading the bag to evenly coat the meat... it'll form kind of a paste with a little excess sauce. I light my grill and leave it on high heat, letting it preheat for about ten minutes. Right after I light the grill I add about 3 tablespoons of oil to the bag, I use olive oil because it's healthier for you, but any will do, corn oil, vegatable oil, ect. After the grill is hot I place the chops on the grill and close the cover. They need to cook about 20 minutes on high heat, and you'll need to turn them 3-4 times. When you turn them I coat the up-side of the meat with the remaining sauce, you'll need to shake the bag to mix the sauce as the oil will seperate from the leftover paste. I simply pour it over the meat an put a light coat on it and usually run out on my last turn of the meat. Be careful when you add the sauce because it will cause the grill to flare up a little, but that's what give it the nice blackened coat. It goes really well with long grain wild rice or spanish rice and I like it with steamed fresh green beans too.

KMSRyana · Feb 27, 2007, 12:32 AM

Quote:

Originally Posted by Allheart

Oh yes please KMS, love BBQ recipes

And where are the return recipes? LOL

Midnight_Angel · Mar 6, 2007, 12:43 AM

OK! I have a few recipes to share. if anyone tries one let me know what you think. Thanks

Awesome Potato Deluxe

Ingredients

2 lbs of frozen chunked hashbrowns
1 can of cream of chicken soup
1/4 lb of melted butter
1 cup diced onions (optional)
1 medium container of sour cream
8 oz of shredded cheddar (more to preference)
2 cups of cornflakes

Method

~ Thaw hashbrowns for 30 min
~ Preheat oven to 350F
~ Mix everything except cornflakes in large bowl
~ Spoon into casserole dish
~ Bake uncovered for 30 min
~ Top with cornflakes and cook for another 20-30 min
~ Enjoy!!!

Another one:
Red Pepper Puree

Ingredients:

6-10 Large Red Peppers (1 green and 2 yellow as well)
1/2-1 Eggplant
1 Cup each of diced carrots, onions and celery
1-2 Cups of beef stock
Salt and Pepper to taste

Method:

~ Preheat oven to 400F
~ Roast peppers until skin is black, leave to cool.
~ Turn oven to 350F
~ Roast salt and peppered eggplant until soft. 5-10 min, set aside.
~ Peel blackened skin from cooled peppers, core and slice.
~ Lightly sweat mirepoix.
~ Puree all solid ingredients and some warmed stock.
~ Put into pot, add stock for desired thickness.
~ Finish heating and serve.

More:
Crab Cakes

Ingredients

1/4 cup minced onion
1/4 cup minced red pepper
30g flour
30g butter
75ml milk
150g cool mix crab
~~ Season with green onions, worchestshire, lemon juice, tabasco and dijon.**
*** Breadcrumbs to coat.

Method

~ Shred crab and chop.
~ In a saucepan melt butter--- add onion and red pepper, season with salt, gently sweat.
~ Add flour and cook roux, cool in water.
~ Add milk and beat with a wooden spoon.
~ Add seasonings**
~ Mix crab into batter. Refridgerate.
~ Shape into cakes and roll in breadcrumbs.
~ Deepfry.

last one lol:
Mexican Dip

Ingredients

1 lb of ground beef
1 package of taco seasoning
1 can of refried beans
1 6oz jar of taco sauce
8-10oz of shredded cheddar cheese
1 medium container of sour cream
Chopped lettuce and tomatoes to top
~~ Nacho chips for dipping
~~~~ Optional jalepanos and other spicy toppings.

Method

~ Preheat oven to 350F
~ Cook ground beef according to standard
~ Drain beef
~ Season with taco seasoning according to package
~ Mix taco sauce and refried beans
~ Layer beef then beans into a casserole dish
~ Top with cheese
~ Bake for aprox 30 min
~ Remove from oven and cool for 5 min
~ Top with sour cream, lettuce and tomatoes
~ Serve with taco chips

missk · Mar 25, 2007, 10:41 PM

Hi. I just wanted to share a recipe.....Creamy Italian Chicken in the Crock Pot

2pounds boneless, skinless chicken breast
cut in bite sized pieces
1/2 stick butter
4oz cream cheese
1 can chopped green chillies
1 package Italian salad dressing mix
1 can golden mushroom soup (you can use cream mushroom, but golden is better)
1/2 cup water

Place chicken in slow cooker (I season it with seasoned salt or whatever you choose)
Combine all ingredients except water. Spoon mixture over chicken. Pour water over top. Do not stir. Cover and cook on low 6 to 8 hours or on high for 3 to 4 hours. Serve over rice or noodles. I personally love spinach fettucine noodles-they are pretty and have a unique flavor.

Tip: For those of you who don't know this already-room temp cream cheese is easier to handle

This is so easy and yummy for the tummy!!!!

tsc11bball · Mar 26, 2007, 12:11 PM

The Best SPINACH DIP in the WORLD!!!!.....at least everyone that tries it thinks soo...
*1 package of frozen chopped spinach......defrost and drain
*Half of a small onion.....chopped fine
*I can of cream of chicken soup
*Half a block of Velveeta
*1 stick of butter

-Melt butter in skillet, then carmelize onions......then place spinach in the pan to give it a hint of an onion flavor, then cream of chicken....stir......melt cheese in microwave with a little bit of milk.....then pour in......stir well then place in crock pot......and there ya go!....if you like it let me know......tambracrowe@yahoo.com

tsc11bball · Mar 26, 2007, 12:32 PM

its like a type of american cheese......do they not sell it where you live.......its in a box about 8-9 inches long



At Ask Me Help Desk you can ask questions in any topic and have them answered for free by our experts. To ask questions or participate in answering them you must register for a free account. By registering you will be able to: Get free answers from experts in any of our 300+ topics. Accept money for answers that you provide. Communicate privately with other members (PM). See fewer ads. Sign Up!