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Chicken Florentine Artichoke Bake

3 ½ CUPS DRIED BOW TIE PASTA

1/3 CUP CHOPPED ONION (1 SMALL)

1 TABLESPOON BUTTER

2 EGGS, LIGHTLY BEATEN

1 ¼ CUPS MILK

1 TABLESPOON FRESH OREGANO OR 1 TEASPOON DRIED ITALIAN SEASONING

½ TEASPOON SALT, ¼ TEASPOON CRUSHED RED PEPPER, ¼ TEASPOON BLACK PEPPER

2 CUPS CHOPPED COOKED CHICKEN

2 CUPS SHREDDED MONTERAY JACK CHEESE (8 OUNCES)

1 (14 OUNCE) CAN ARTICHOKE HEARTS, DRAINED AND QUARTERED

1 (10 OUNCE) PACKAGE FROZEN CHOPPED SPINACH, THAWED AND WELL DRAINED

½  CUP OIL-PACKED DRIED TOMATOES, DRAINED AND CHOPPED

¼ CUP GRATED PARMESAN CHEESE

½ CUP COARSE DRIED BREAD CRUMBS

½ TEASPOON PAPRIKA

1 TABLESPOON BUTTER, MELTED

 

PREHEAT OVEN TO 350 DEGREES.  COOK PASTA ACCORDING TO DIRECTIONS; DRAIN.

MEANWHILE, IN MEDIUM SKILLET, COOK ONION  IN 1 TABLESPOON BUTTER OVER MEDIUM HEAT ABOUT 5 MINUTES OR UNTIL TENDER.  IN A BOWL, COMBINE EGGS, MILK, HERBS, SALT AND PEPPERS.  STIR IN COOKED PASTA, ONION, CHICKEN, CHEESE, ARTICHOKES, SPINACH, SUNDRIED TOMATOES AND 2 TABLESPOONS OF THE PARMESAN CHEESE.TRANSFER TO AN UNGREASED 3 QUART BAKING DISH.  BAKE, COVERED FOR 20 MINUTES.  IN A SMALL BOWL, COMBINE THE REMAINING 2 TABLESPOONS PARMESAN CHEESE, BREAD CRUMBS, AND PAPRIKA.  DRIZZLE WITH MELTED BUTTER.  SPRINKLE CRUMB MIXTURE OVER PASTA MIXTURE.  BAKE, UNCOVERED FOR 10 MORE MINUTES.

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BARBEQUE PORK RIBS

1 tablespoon chili powder

1 tablespoon dried parsley

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons dried oregano leaves

2 teaspoons paprika

2 teaspoons black pepper

1 ½ teaspoons salt

4 pounds pork spareribs, cut into 4 racks

Tennessee BBQ sauce

Combine chili powder, parsley, onion powder, garlic powder

Oregano, paprika, pepper and salt in small bowl.  Mix well.

Rub spice mixture onto ribs.  Cover; marinade in refrigerator

At least 2 hours or overnight.  Preheat oven to 350 degrees.

Place ribs in foil-lined shallow roasting pa

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n.  Bake 30 minutes.

Prepare grill for direct cooking and make following BBQ sauce.

Place ribs on grid.  Grill, covered, over medium heat 10 minutes.

Brush with sauce.  Continue grilling 10 minutes or until ribs

Are tender, brushing with sauce occasionally.  Serve any

Remaining sauce on the side for dipping.

TENNESSEE BBQ SAUCE

3 cups prepared barbeque sauce

¼ cup cider vinegar

¼ cup honey

2 teaspoons onion powder

2 teaspoons garlic powder

Dash of hot pepper sauce

Combine all ingredients in medium bowl; mix well

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CHOOSE-A-FLAVOR QUICHE

PASTRY FOR A SINGLE CRUST PIE
3 BEATEN EGGS
¼ CUP SLICED GREEN ONION
¼  TEASPOON SALT
¼  TEASPOON PEPPER
DASH OF NUTMEG
¾ CUP CHOPPED CHICKEN, CRABMEAT, OR HAM
1 ½ CUPS SHREDDED SWISS, CHEDDAR, MONTEREY
JACK, OR HAVARTI CHEESE
1 TABLESPOON  ALL-PURPOSE FLOUR
1 ½ CUPS MILK OR HALF AND HALF
B

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AKE PIE CRUST FOR 5 MINUTES IN 450 DEGREES OVEN.
REDUCE OVEN TO 325 DEGREES.  STIR EGGS, MILK,ONIONS,
SALT, PEPPER  AND NUTMEG.  STIR IN MEAT.  ADD CHEESE
AND  FLOUR.  ADD MILK AND MIX WELL.  POUR INTO HOT
PASTRY AND BAKE 35-45 MINUTES OR UNTIL GOLDEN
BROWN.  LET STAND A FEW MINUTES BEFORE CUTTING.

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Broccoli Cornbread

1 BOX CHOPPED BROCCOLI (THAWED)

1 STICK BUTTER OR MARGARINE

4 EGGS

1 CUP COTTAGE CHEESE

1 LARGE ONION (FINELY CHOPPED)

2 BOXES JIFFY CORNBREAD MIX

LIG

HTLY GREASE 9 X 13 PAN.  MIX ALL INGREDIANTS TOGETHER AND SPREAD IN PAN.  BAKE 30 MINUTES AT 400 DEGREES.

BRUSH WITH BUTTER OR MARGARINE WHEN IT COMES OUT OF THE OVEN.

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Crispy Baked Chicken

3 TABLESPOONS UNSALTED BUTTER

¼ CUP FLOUR

LARGE ZIP LOCK BAG

1 ½ LB. CHICKEN FILLETS

1/8 TEASPOON PEPPER

1 CAN CREAM OF CHICKEN SOUP

½ CUP MAYONNAISE

1 ½ CUPS PANKO (JAPANESE BREAD CRUMBS)

1 CUP SHREDDED CHEDDAR CHEESE

ALUMINUM FOIL

PREHEAT OVEN TO 425 DEGREES.  COAT 2 QUART BAKING DISH WITH COOKING SPRAY. CUT BUTTER INTO SMALL PIECES AND PLACE IN MEDIUM BOWL TO SOFTEN.  PLACE FLOUR IN LARGE ZIP LOCK BAG.  SEASON CHICKEN WITH PEPPER.  ADD TO B

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AG.  SEAL BAG TIGHTLY AND SHAKE TO COAT.  REMOVE CHICKEN FROM BAG; SHAKE OFF EXCESS FLOUR.  ARRANGE CHICKEN IN BAKING DISH.  COMBINE SOUP AND MAYONNAISE IN SECOND BOWL; SPREAD MIXTURE EVENLY OVER CHICKEN.  STIR PANKO AND CHEESE INTO SOFTENED BUTTER, MIXING UNTIL CRUMBLY.

TOP CHICKEN WITH CHEESE MIXTURE; COVER DISH WITH FOIL.  BAKE FOR 10 MINUTES.  REMOVE FOIL.  BAKE 10-15 MORE MINUTES OR UNTIL TOP IS GOLDEN AND INTERNAL TEMPERATURE OF CHICKEN REACHES 165 DEGREES.  SERVE

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PORK MEDALLIONS WITH MUSTARD CREAM SAUCE

1 (1 LB.) PORK TENDERLOIN, CUT IN ½ INCH SLICES

1/3 CUP FLOUR

½ TEASPOON SALT

¼ TEASPOON PEPPER

3 TABLESPOONS BUTTER

3 GREEN ONIONS

1/3 CUP DRY WHITE WINE

1 CUP HEAVY WHIPPING CREAM

¼ CUP DIJON MUSTARD

SALT AND PEPPER TO TASTE

COAT PORK SLICES WITH A MIXTURE OF THE FLOUR, SALT AND PEPPER.  SHAKE OFF THE EXCESS.  SAUTE 1/3 AT A TIME IN THE BUTTER IN A SKILLET FOR 2 MINUTES ON EACH SIDE; REMOVE TO A PLATTER. SLICE THE GRE

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EN ONIONS, RESERVING THE WHITE AND GREEN PORTIONS SEPARATELY.  SAUTE THE WHITE PORTIONS IN THE DRIPPINGS IN THE SKILLET FOR I MINUTE OR UNTIL TENDER.  STIR IN THE WHITE WINE.  COOK FOR 3 MINUTES OR UNTIL THE LIQUID IS REDUCED TO 2 TABLESPOONS.  ADD THE CREAM. SIMMER FOR 5 MINUTES OR UNTIL THICKENED TO THE DESIRED CONSISTENCY.  WHISK IN THE MUSTARD AND SEASON WITH SALT AND PEPPER TO TASTE. SPOON THE SAUCE OVER THE PORK.  SPRINKLE WITH THE GREEN ONION TOPS.

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MACADAMIA BUTTER COOKIES

1 1/3 cups salted macadamia nuts

1 cup (1/2 lb. butter)

1 ¼ cups sugar

1 large egg

1 teaspoon vanilla

2 ½ cups all-purpose flour

1 teaspoon baking soda

Chop 1 cup of nuts; set aside.  With electric mixer, beat butter And 1 cup sugar until fluffy.  Add egg and vanilla.  Beat until Well combined.  In another bowl, stir together flour, baking Soda, and chopped nuts.  Add to butter mix

ture, stir together, Then beat to blend thoroughly.  Shape dough into 2 teaspoon Size balls.  Place balls 1 inch apart on ungreased baking sheet. With a flat bottom glass dipped in remaining sugar, press balls ¼ inch thick.  Press a whole nut or a chunk of nut into center of Each cookie. Bake in a 350 degrees oven until cookies are Golden brown, about 12 minutes.  Transfer to racks to cool.

ENJOY!!!!!

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CHEESY CRAB DIP

1 package (8 oz.) cream cheese, softened

½ cup mayonnaise

1 garlic clove, pressed

1 package (8 oz.) imitation crabmeat, chopped

1 cup (4 ounces) shredded Swiss cheese

½ cup thinly sliced green onions with tops

¼ cup diced red pepper

1 lemon

1 teaspoon Tabasco hot pepper sauce

¼ cup sliced almonds, chopped

Preheat oven to 350 degrees.  Combine cream cheese and mayonnaise.  Mix well.  Press garlic into batter.

Chop crabmeat and grate Swiss cheese. Dice bell pepper and chop onions.  Juice 1 tablespoon juice of lemon.  Mix all of these ingredients with the cream cheese mixture, and add hot sauce.  Spoon Crabmeat mixture into an 8 X 8 dish and sprinkle Almonds on top of dip.  Bake 25-30 minutes or until golden brown around edges.  Serve with Crackers of your choice, chips, or bagel bites

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PARMESAN CHICKEN BREASTS

½ LB. MELTED BUTTER

1 CUP PARMESAN CHEESE

1 ½-2 CUPS BREAD CRUMBS

8 CHICKEN BREASTS(BONELESS OR BONED)

FRESH PARSLEY

GARLIC SALT

DIP BREASTS IN MELTED BUTTER.  ROLL IN MIXTURE OF CHEESE, BREAD CRUMBS AND GARLIC SALT.  TOP WITH PARSLEY IN UNCOVERED GLASS BAKING DISH.  POUR UNUSED BUTTER OVER TOP OF BREASTS.  BAKE 1 ½ HOURS AT  350 DEGREES.

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GARDEN PASTA SALAD

Dressing:

1 cup buttermilk

½ cup mayonnaise

1 tbsp. fresh lemon juice

2 tsp. salt

2 tsp. Dijon mustard

¾ tsp. fresh ground pepper

1/8 tsp. hot pepper sauce

Whisk all ingredients until smooth.

Pasta:

8 ounces wagon wheel pasta

1 cup shredded carrots

1 bunch radishes, halved and sliced

1 cucumber, peeled, quartered & sliced

¼ cup chopped green onions

¼  cup chopped fresh parsley

3 tbsp. chopped fresh dill or 1 ½ tsp. dried dillweed

Cook pasta, and drain well.  Add all ingredients And mix well.

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