A collection of recipes I've saved... this site is not intended to be any sort of public blog.
Where possible, I've included the original source. Thanks!
1 teaspoon vegetable oil
Cooking Spray
1/2 cup red onion, chopped
1/2 teaspoon dried thyme
1/2 teaspoon salt, divided
4 boneless, skinless chicken breast halves
1/3 cup seedless raspberry preserves
2 Tablespoons balsamic vinegar
1/4 teaspoon pepper
Heat oil in non-stick skillet coated with cooking spray over medium high heat until hot. Add onion and saute 5 minutes. Combine thyme and 1/4 tsp salt; sprinkle over chicken. Add chicken to skillet and saute 6 minutes on each side or until done. Remove chicken from skillet and keep warm. Reduce heat to medium-low. Add 1/4 tsp salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon sauce over chicken.
12 corn tortillas, torn into pieces
2 lb. cooked chicken, coarsely chopped
10 3/4 oz can cream of chicken soup
10 3/4 oz can cream of mushroom soup
7 oz can green chili salsa
8 oz sour cream
1 Tbs. onion, grated
1 1/2 cup cheddar cheese, grated
Lightly grease sides and bottom of crockpot. In a separate bowl, mix together the soups, salsa, sour cream and onion. In the crockpot, arrange alternate layers of the tortillas, chicken pieces and soup mixture, ending with soup mixture on top. Cover and cook on low for 4 to 5 hours. Sprinkle with cheddar and cook for another 20 minutes or until melted.
Ingredients for 6 or 12 servings:
3 to 6 tablespoons melted butter
12 to 24 large eggs
1 to 2-1/4 teaspoons salt
1/4 to 1/2 cup sour cream
1 to 2 cups milk
Directions:
1) Preheat oven to 350 degrees F. Spray an 8 x 11-inch glass pan with cooking spray if using 12 eggs. Spray a 9 x 13-inch glass pan if using 24 eggs. Pour butter into baking dish.
2) Beat eggs, salt sour cream and milk in a large bowl. When completely blended, pour egg mixture into pan.
3) Bake uncovered for 10 minutes. Stir well, folding sides and bottom toward center and top of pan. Bake for an additional 10 to 15 minutes, or until eggs are set but still soft. Fluff with fork to form curds. Serve immediately. Yield: 6 to 12 servings.
Satsuma Mandarin + Vanilla Upside-Down Cake
Makes one 9-inch cake.
4 to 5 medium Satsuma mandarins (1 1/2 pounds), thinly sliced and seeded
8 ounces (2 sticks) unsalted butter, softened
1 vanilla bean, split and scraped, save pod for another use (I used 1 t vanilla paste)
1 1/2 cups sugar
3 tablespoons freshly squeezed Satsuma mandarin juice (from 1 mandarin)
1 1/3 cups plus 1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1 tablespoon finely grated mandarin zest
2 large eggs, room temperature
1/2 cup whole milk
1. Preheat oven to 350 degrees. Cook mandarins in a large pot of boiling water for 3 minutes. Drain. Arrange slices in a single layer on paper towels.
2. Place 1 stick of butter in a 9-by-2-inch round cake pan. Mix half the vanilla seeds and 1/2 cup sugar, then sprinkle over butter. Place in oven until butter melts, about 7 minutes. Carefully whisk in 2 tablespoons mandarin juice.
3. Whisk flour, baking powder, and salt in a medium bowl. Cream zest and remaining 1 stick butter, 1 cup sugar, and vanilla seeds with a mixer until light and fluffy. With mixer running, add eggs, 1 at a time, beating well after each addition. Reduce speed to low. Add half the flour mixture, then the milk and remaining 1 tablespoon juice. Beat in remaining flour mixture.
4. Arrange mandarin slices in a circle over sugar in pan, starting in the center and spiraling outward, overlapping slices slightly. (Use slices that are completely intact.) Gently spoon batter on top of mandarins, and spread evenly. Bake cake until golden brown and a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan on wire rack. Run a knife around edge of pan to loosen cake. Invert onto a serving plate, and let cool before serving. (Cake will keep, covered, for 1 day.)
Cupcakes topped with Marshmallow Snowmen. Candy scarves and hats. Wouldn't use toothpicks again; find an edible alternative. Also, find hats that are lighter -- snowmen were top-heavy.
Penguins made with jumbo olives (small olives for head), Boursin Herb cheese spread piped inside, and carrots for feet and nose. Hold together with pick.
4-6 serving of boneless, skinless chicken breasts and/or thighs, cut into chunks
¾ c. flour mixed with 1 tsp. salt and ½ tsp. pepper
6-8 slices bacon, diced
2 med onions, diced
6 med carrots peeled and chunked or 1-1½ lb baby carrots
6-8 potatoes, peeled and quartered
1 c. red wine (cabernet or white zinfandel works well)
1 can Campbell’s Chicken & Dumpling or Chicken Gumbo soup
1 32 oz. boxed or homemade chicken stock
1 tsp garlic salt
½ tsp pepper
Divide the uncooked bacon into thirds. In either a large skillet or the pot you’ll be cooking the stew in, brown the first batch of bacon, remove the bacon from the pan, then brown the onions in the drippings. Remove the onions. Wash the pan. (so the drippings don’t burn.)
Brown the next batch of bacon, and while it cooks dredge half the chicken in the flour, salt and pepper mixture. After removing the bacon, brown the chicken. Remove the chicken. Wash the pan and repeat with the remaining bacon and chicken.
This time, don’t wash the pan, but instead add some of the chicken stock and scrape up all the brown bits so they get into the stew. (You can do this after each step of browning, but I only do it the last time to make it a little healthier.)
Put all the ingredients into a large pot. If needed, add water to almost cover all ingredients. It’s okay of a few aren’t completely covered. Cover the pot and simmer 1½ -2 hours. Once it’s done cooking, you will want to thicken the stew. I use a few tablespoons of cornstarch in cold water, but flour in cold water will work also – use whichever you prefer.
Notes:
Darker red wine will definitely change the color and taste of the stew – again, use whichever you prefer.
I love the taste of boneless thighs instead of breasts in this recipe, but they tend to completely shred so there are no chunks of meat left – not bad, just don’t go looking for chunks of meat.
When I can’t find Chicken and Dumpling or Chicken Gumbo soup I use Chicken and Rice or Chicken and Stars.
If you use red or Yukon Gold potatoes you don’t have to peel them.
Red Lobster Cheese Biscuits
12 biscuits Biscuits
2 cups Bisquick
3/4 cup Buttermilk
1 cup cheddar cheese, shredded Topping
2 tbs butter
1/4 tsp Parsley Flakes
1 tsp Garlic Powder
Mix the ingredients together and either divide into 12 muffin tins, sprayed with cooking spray or make 12 drop biscuits on a pan, sprayed with cooking spray.
Bake at 400 degrees for 18-20 minutes.
Check them at about 15 minutes.
Melt topping ingredients in microwave and brush on biscuits immediately after removing them from the oven.
1/2 cup unsalted cashews
2 tablespoons garlic-seasoned breadcrumbs
4 (4-ounce) skinless, boneless chicken breast halves
1 large egg white, lightly beaten
1 (8-ounce) can crushed pineapple in juice, drained
Cooking spray
3 cups cooked rice
1/3 cup finely chopped fresh basil
1/2 teaspoon salt
Preheat oven to 450°.
Place nuts and breadcrumbs in a food processor, and pulse 10 times or until the crumbs measure 2/3 cup. Pour nut mixture into a shallow dish. Brush chicken with egg white; dredge chicken in nut mixture. Spread the pineapple in an 11 x 7-inch baking dish coated with cooking spray. Arrange chicken over pineapple, and bake at 450° for 14 minutes or until chicken is done, turning after 7 minutes.
While the chicken is cooking, prepare the rice according to package directions. Remove chicken from dish. Stir rice, basil, and salt into pineapple. Serve with chicken.
Yield: 4 servings (1 chicken breast half and ¾ cup rice)
CALORIES 430 (20% from fat); FAT 9.7g (sat 2g,mono 5.1g,poly 1.8g); PROTEIN 33.6g; CHOLESTEROL 66mg; CALCIUM 42mg; SODIUM 489mg; FIBER 1.9g; IRON 3.8mg; CARBOHYDRATE 50.4g
