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Old 06-29-2007, 09:40 PM   #16
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Location: South Florida
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At least 8 slices buttered white bread
approx 2 tablespoons olive oil
dab of butter
½ pound button mushrooms, chopped
3 ribs celery, chopped
1 medium carrot, chopped
salt and pepper to taste
1 tsp poultry seasoning
2 tablespoons parsley
1 cup chicken stock

Butter bread. Turn the broiler to high and toast the bread for approx 2 minutes, or until brown. Set aside. When cool, cut bread into cubes.

Over medium high heat, add approx 2 tablespoons of extra-virgin olive oil and dab of butter. Add celery and carrots and sauté until veggies start to get tender. Add salt, pepper, poultry seasoning and parsley. Add mushrooms and cook until veggies are tender, stirring frequently. Check if more salt and pepper is needed. Add bread that has been cut into cubes. Moisten stuffing with chicken stock. Mix well and serve.
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Old 06-29-2007, 09:41 PM   #17
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Paula Deen

8 or 9 asparagus spears, depending on size
1/2 (16-ounce) package frozen phyllo dough sheets, thawed
1/4 cup butter, melted
1/4 cup finely grated Parmesan

Preheat oven to 375 degrees F.

Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.
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Old 04-04-2008, 03:10 AM   #18
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Location: Oklahoma
Posts: 3,752

Beef Fajita Burgers
1 1/3 lbs ground sirloin
2 T Worcestershire sauce
1 T chili powder
1 1/2 t ground cumin
2 to 3 T fresh thyme leaves (I leave this out)
Several Drops Tabasco
1 T grill seasoning (she uses McCormick's Montreal STeak Seasoning -I use Lawry's)
Extra Virgin Olive Oil

Seared Peppers and Onions
1 T Extra Virgin Olive Oil
2 red and/or green peppers, thinly sliced lengthwise
1 medium yellow onion, thinly sliced lengthwise
2 garlic cloves, smashed and chopped
1 jalapeno seeded and chopped ( I often leave this out)

Heat a grill pan or large skillet over medium high heat.

In a large bowl combine ground meat, Worcestershire sauce,chili powder,
,ground cumin,thyme leaves,Several Drops Tabasco,grill seasoning. Divide into 4 portions and make 4 patties, 1" thick. Drizzle with olive oil. Cook for 4 min on each side for medium, or until desired doneness.

To make peppers and onions, heat a medium skillet over high heat. Add olive oil, peppers and onions. Stir fry to sear them at the edges. Add garlic and jalapenos. Toss and turn the mixture about 3 minutes, then add the salsa and toss for 1 min longer. Place burgers on bun and top with pepper and onion mixture and top bun.


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Old 04-04-2008, 03:13 AM   #19
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Garlic Lime Chicken
Serves 6

1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
6 boneless skinless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice
In a bowl, mix together first 6 ingredients. Sprinkle mixture on both sides of chicken breasts.

In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown, about 5 minutes on each side. Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.
I ususally cut the chicken into strips and then put the seasoning mixture in a zip lock and "shake" the chicken in the seasoning.
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Old 06-18-2008, 10:12 PM   #20
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Baked Salmon Dijon (even my picky DD6 and DS2 eats this up and it is quick to prepare and cook)

1 C fat free sour cream
2 tsp dried dill
3 T green onions, chopped
2 T dijon mustard
2 T lemon juice
2# salmon fillet, skin on (it's turned out fine with the skin off too)
1/2 tsp garlic powder
1/2 tsp black pepper
cooking spray

Whisk sour cream, dill, green onions, lemon juice, and dijon mustard together in large bowl until well blended. Preheat oven to 400 and spray baking sheet with non-stick cooking spray. Place salmon skin side down on baking sheet. Sprinkle with garlic powder and pepper; then spread with sour cream sauce. Bake until salmon is opaque in center, about 20 minutes.

Especially good with Uncle Ben's Wild Rice on the side!
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Old 06-18-2008, 10:17 PM   #21
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Super Supper
(my favorite childhood recipe, I would request it every birthday!)

5 1/4 oz. mashed potato flakes
1 1/2 C sour cream
1/2 C water
1# ground beef
2 (8 oz each) cans tomato sauce
12 oz can corn, drained
1/2 C water
1 T minced onion
1 tsp salt
1/4 tsp pepper
1/8 tsp oregano
1/2 C shredded cheddar cheese

Preheat oven to 350. In an ungreased 9x13 baking dish, blend dry potato flakes with sour cream and 1/2 C water (mixture will be crumbly). Pat firmly onto bottom of baking dish. In large skillet, brown ground beef. Stir in 1/2 C water and remaining ingredients except cheese. Spoon beef mixture over potato mixture. Sprinkle with cheese. Bake at 350 for 25-30 minutes until cheese is melted and bubbly.

We serve it with a nice Caesar salad on the side.
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Old 06-18-2008, 10:21 PM   #22
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Buttermilk Chicken

1 1/2 C buttermilk, divided
3/4 C all-purpose flour
1 1/2 tsp salt
1/2 tsp pepper
2 1/2# boneless skinless chicken breast cubed
1/4 C margarine or butter, melted
10 3/4 oz can cream of chicken soup

Pour 1/4 C buttermilk in a bowl; set aside. Combine flour, salt and pepper in another bowl. Dip chicken into buttermilk, then coat with flour mixture. Set aside. Pour margarine into an ungreased 13x9 baking pan; arrange chicken in pan. Bake at 375 degrees for 30 minutes. Turn chicken over; bake an additional 15 minutes. Blend remaining buttermilk with soup; pour over chicken. Bake for 15 minutes, or until chicken is tender.

We like to pair this with baby carrots and canned corn.
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Old 06-20-2008, 04:28 PM   #23
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Location: Massachusetts!
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Poppy Seed Chicken (cassarole kinda)

4 boneless skinless chicken breasts
container of sour cream
2 cans of cream of chicken soup
1 pack of ritz crackers
poppy seeds
casserole dish

Boil chicken breasts until fully done.
Mix sour cream and cream of chicken soup together into mixture. Crumble package of crackers into small pieces. Melt half a stick of butter in the microwave.

Preheat oven to 350 degrees.

Chop chicken into large chunks into the casserole dish. Spread sour cream and soup mixuture over chicken, completely covering it. Sprinkle cracker pieces all over the top.

Pour melted butter evenly over crackers. Sprinkle poppy seeds all over.

Bake 30 minutes, until crackers are golden brown.
Hi, I'm Meghan.
"Some days you eat the bear,
some days the bear eats you,
but always dress for the hunt!"
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Old 09-22-2008, 08:10 AM   #24
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Ultimate Potato Soup

5 large potatoes, plus 1 small, diced
2 stalks celery, diced
2/3 cup chopped onion
2(14.5 oz) can chicken broth
2 3/4 cup half & half cream
1/4 cup butter, melted
1/4 cup all-purpose flour
2 cubes chicken bouillon
1/4 teaspoon ground black pepper

In a large pot, bring potatoes, celery, and onion to a boil in the chicken broth. Cook until potatoes are tender. Drain & reserve liquid.

Combine reserved broth and cream in pot. In a bowl, combine melted butter and flour, stir into cream over medium heat, stirring until thickened.
Stir in reserved veggies, bouillon and pepper. Heat through and serve.
Ham, Potato, and Green Bean Soup

1 onion, peeled
2 bags frozen green beans
1 1/2 pounds ham, cut into pieces
8 potatoes, peeled and cubed
4 quarts water
salt and pepper to taste
1/2 cup cornstarch
1/2 cup cold water

Place water in a large pot, bring to a boil. Put in ham and onion, boil for 30 minutes. Add more water as needed.

Remove onion and add the beans. Whisk the cornstarch and cold water together, add. Cook until thickened.
Savory Shepherd's Pie

1 pound ground beef
1/4 cup onion, chopped
1/4 cup pepper, chopped
2 cans vegetable soup
1/4 teaspoon salt
mashed potatoes

Brown beef, onion and pepper, until tender.
Stir in soup and salt.
Spoon into a 1-quart casserole dish.
Place potatoes in mounds around edge of casserole.
Bake in a 425º oven 15 minutes.
Hearty Chicken & Noodle Casserole

1 can cream of chicken soup
1/2 cup milk
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1 cup frozen vegetables
2 cups cubed cooked chicken
2 cups medium egg noodles, cooked and drained
1/2 cup shredded cheddar cheese

1. Stir soup, milk, pepper, Parmesan cheese, vegetables, chicken, and noodles in 1 1/2 quart casserole.
2. Bake at 400ºF. for 25 minutes for until hot. Stir.
3. Top with cheddar cheese.

Last edited by Pooh67_68; 11-02-2008 at 09:15 AM.
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Old 11-19-2008, 05:59 AM   #25
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Location: Standish, Maine
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Made this last night for the first time -- YUM

Michelle’s Spaghetti Pie..

½ box (7oz) cooked spaghetti
2 TBL butter
1/3 Cup parmesan cheese
2 eggs beaten
1 ¼ ricotta cheese
1/3 pound sweet sausage
1/3 pound ground beef
Chopped onion (& green peppers) to taste
Jar of spaghetti sauce
Mozzarella cheese

To make the crust combine cooked spaghetti, butter, parmesan cheese and eggs then press into a greased casserole dish

Spread 1 ¼ Cup ricotta cheese over the “crust” in the casserole dish

Brown meats with the onion (& GP if you choose) when meat is no longer pink – drain on paper towels and return to pan with ½ jar of your favorite spaghetti sauce (I used Prego) when heated thru spread onto of the ricotta cheese layer and top with a layer of mozzarella cheese.

Bake 350 for 25 mins .. ENJOY

Our family: Me - Michelle & DH - The Hubs DD -Princess B DS - Buddy Welcome home Hunny 11/26/13

Will our ponchos hold up Holy Rain !! 8D/9D for the Food & Wine 9/26-10/4 2014! OMG I went 3 Times in 2012 !!
Trip #1 With DD 4/7-4/14 2012!! Trip #2 With Work 4/29 - 5/2 2012!! Trip #3 Just Me & Hubs! Hubs 1st Trip 5/2 -5/7 2012 !!
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Old 11-16-2009, 05:07 AM   #26
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Old 04-28-2010, 11:34 PM   #27
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Location: LC, New Mexico
Posts: 106

Corn Casserole- Warning! Not for the super healthy eaters.

Ok. This recipe is neither low calorie or low fat but it is soooooooooo worth it.

3 cans Shoepeg corn or really sweet white corn (Shoepeg preferably)
1 8oz box of cream cheese (Light is fine if you really want to use it)
1/2 cup butter
As much green chile as you want

Melt butter and cream cheese in a large pot on medium high heat. When it is fairly smooth (no big chunks of cream cheese or butter), add in the corn and green chile. Stir frequently to make sure the corn is completely coated this will also ensure that the mixture doesn't burn. When the mixture is heated through, serve in bowls and enjoy!

This dish goes perfectly with chicken, pork, and beef.

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Old 07-16-2010, 10:19 PM   #28
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Location: Northern New York
Posts: 182

These are great grilled sides:

Easy Italian Potatoes

Dice Red potatoes
Drizzle with Olive Oil
Sprinkle Garlic Powder
Sprinkle with Italian Herb Blend
Toss until completely coated and place in Tin Foil Container. Cover with Tin Foil and bake on a low grill for 30 - 45 minutes until done.

Grilled Sweet Corn

Remove Husk and silk from corn
Butter Cleaned Corn
Sprinkle with pepper, parmasean cheese, and any desired herbs.
Cover with Tin Foil and grill low for 20 - 30 minutes until done.
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