re: Looking for a recipe? Check this thread! :D

Baked swiss chicken

6 boneless chicken breast
1 can cream of chicken soup
1/2 cp red wine or chicken broth
6 slices of swiss cheese
1cp crushed crutons

Grease baking dish. In a bowl mix soup and broth, pour over chicken and top w/cheese sprinkle w/crutons. bake 350 for 35 mins. May take longer if chx is thick. cut in center they are ready when there is no more pink.

EZ panutbutter cookies

1 1/2 peanutbutter
1cp butter
2cp white sugar
1tsp boiling water
1/2tsp vinalla
1 3/4 flour
1tsp salt
Mix put on greased cookie sheet or sheet w/wax paper
oven 350 for 10 to 15 mins

106 calories

Got a crock pot? Try these Melt in your mouth chops:

6 to 8 lean pork chops 1in thick
1/3 cp flour
1tsp dry mustard
1/2 tsp garlic powder
1tsp salt
2tbsp oil
1can cram of mushroom soup

Coat chops w/dry ingredients. Brown well in hot oil Put chops in slow cooker. Add soup and cook on low 6 to 8 hours or high 3 to 4 hrs

Im italian and my bf is a big italian fan, i found this great recipe and we LOVE it:

Spinach&mushroom Manicotti

1 box manicotti noodles
2tsp olive oil
6oz mushroom chop'd
1garlic clove minced
1 bag 6oz fresh spinach chop'd
2 eggs
15 oz ricotta cheese
1/2 cp chop'd basil
1 tsp salt
1 jar 26 oz italian baking sauce
1/2 cp grated parmesan cheese

Oven 350. boil noodles 7-10 mins drain and put in cold water. while they are sitting heat oil, mushroom and garlic satue 5 mins, add spinach cook 5 more mins. In a mixing bowl beat 2 eggs stir in ricotta cheese, basil, salt. then add to the mushroom mixture. Spread 3/4 cp sauce over bottom of glass baking dish. 13x9 should do it. Fill mani noodles w/mushroom mixture, olace in dish. pour the rest of the sauce over noodles, sprinkle w/parmesan cover w/foil bake 30 mins uncover bake another 5 or 10 mins untill the cheese melts.
yeld 6

We really like mexican food too, try this one we absoutly loved it:
Three bean and beef chilli

1tbl olive oil
1 red bell pepper
1/2 cp carrots
2tsp cummin
1lb extra lean ground beef
28oz can crushed tomatoes
1 chipotle in adobo sause seeded and minced
1/2tsp dried oregano
2cp water
salt pep to taste
1can black beans
1can kidney beans
1can pinto beans all drained and rinced

Heat oil in large pot add onion bell and carrots cover and cook stir occasionally till veggies are soft about 10mins. add cummin, stire in meat raise heat to high cook. Add tomato water chipotle and adobo sauce oragano salt and pep. cook 1/2 covered stiring time to time for 30 mins add beans cook 30 mins longer. season w/salt a pep to taste.

295 calories

baked ziti

2 Tablespoons of Olive Oil

2 Tablespoons Minced Onion

2 Cloves Garlic, Minced

1 Carrot, Diced Fine

1 Celery Stalk, Diced Fine

4 Links Hot Italian Sausage (Or Sweet If You Prefer)

Salt & Pepper

1 Teaspoon Dried Oregano

1/4 Cup Fresh Chopped Parsley

1/2 Cup Red Wine

2 (14 oz) Cans Chopped Tomatoes


Pasta:

1 Pound of Ziti Pasta (Or Other Dried Pasta)

1 1/2 Cups Diced Mozzarella or Fontina Cheese

3oz. Parmesan, Freshly Grated

3 Beaten Eggs


Brown the sausage links well in a heavy sauce pan. Remove and cut into 1/2 inch rounds. Next, make the sauce by heating the oil, and cooking the vegetables until they are softened. Add the wine and cook until reduced by half. Add the tomatoes, salt, pepper, oregano, sausage pieces, and parsley, and simmer for 60 minutes until thickened. Meanwhile cook the pasta until al dente. Drain the pasta, and add to the sauce, mixing well. In a buttered ovenproof dish, add 1/3 of the pasta, then sprinkle with the diced cheese. Repeat these layers twice more. Pour over top of the pasta the beaten eggs, and then sprinkle with the grated cheese. Bake in a preheated 400 degree F. oven until bubbly. Let stand 5 minutes before serving.


Buon Appetito!

Chicken Scarpariello
1 (2 1/2 to 3 Pound) Chicken Cut Into Pieces

1 Cup All-Purpose Flour

Salt & Pepper

1 Teaspoon Oregano

4 Tablespoons Olive Oil

3 Cloves Garlic, Peeled & Sliced

1/2 Cup Chopped Onions

1 Sprig Fresh Rosemary

1 Cup Chicken Broth

1/2 Cup White Wine

Juice From 1 Lemon

3 Tablespoons Unsalted, Softened Butter

1 Tablespoon Flour

1/4 Cup Chopped, Fresh Parsley


Preheat the oven to 400 degrees F. Mix together the flour and oregano, and season with salt and pepper. Rinse and dry the chicken pieces, and then dredge them lightly in the seaoned flour mixture. In a heavy, ovenproof skillet, large enough to hold all of the chicken pieces, heat the olive oil, and then brown the chicken well on all sides over medium heat. Be careful not to burn the oil by using too hot of heat. Once all of the pieces are well browned, remove them to a plate. Pour out the left over oil in the pan, leaving just a tablespoon or two with the browned bits at the bottom. Add the onion and cook until soft, and then add the garic. As soon as the garlic begins to sizzle, add the wine, and stir the browned bits at the bottom while you reduce the wine by half over medium high heat. Add the chicken broth and bring to a boil. Break up the rosemary into pieces, and add it to the sauce. Return the chicken pieces to the skillet, and spoon the sauce over top. Bake the chicken until done, about 20 minutes.

Remove the chicken to a warmed platter, and bring the remaining sauce to a boil. Add the lemon juice and season with salt and pepper. Mix the tablespoon of flour with 1 tablespoon of softened butter. Add the remaining butter to the sauce in the skillet, and mix well. Remove the rosemary pieces from the sauce. If the sauce is thin, stir in a little of the flour and butter mixture, wisking continuously to prevent lumps. Once the sauce has thickened, add the chopped parsley, and pour the sauce over the chicken on the platter. Serve immediately.

Panna Cotta

2 1/2 Cups of Milk

2/3 Cup of Heavy Cream

Teaspoon Vanilla Extract

1 1/2 Envelopes of Unflavored Gelatin

1/3 Cup of Sugar


In a saucepan, combine 2 cups of milk and the the cream. Heat until simmering. Sprinkle the gelatin over the remaining 1/2 cup of milk. Remove the milk mixture from the heat, and stir in the vanilla and the softened gelatin. Pour into 6 (1/2cup) custard cups and chill at least two hours.


Topping:

1 Package Frozen Strawberries, Thawed

3/4 Cup of Sugar (or to desired sweetness)


Blend the berries and sugar together in a food processor, and strain for seeds. Place over medium heat and bring to a boil. Turn down and simmer for 5 minutes. Cool. To serve, gently run a knife around the edge of each custard cup and un mold on a plate. Serve with a drizzle of the coulis on top.

potatoes w/tomatoes and basil

1 1/2 Pounds Potatoes, Peeled, And Cut Into 2 Inch Pieces

1/4 Cup Olive Oil

1 Small Onion, Coarsely Chopped

2 Cloves Garlic, Minced

3 tomatoes, Halved, Seeded, Cored, And Cut Into Large Dice

Salt And Pepper To Taste

Dash Of Red Pepper Flakes

3 Tablespoons Fresh, Chopped Basil


Preheat the oven to 375 degrees F. Mix together the onions, oil, garlic and potatoes. Season with the salt, pepper, and pepper flakes. Bake for 30-40 minutes, or until the potatoes have started to turn golden brown, and can be easily pierced with a fork. Increase the heat to 400 degrees, add the tomatoes, and return to the oven for an additional 10 minutes. Stir in the fresh basil, and serve.

Ham Barbecue:
2lbs. thinly slices deli ham (I ususally just get whatever is on sale)
1 cup water
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup worcestershire sauce
2 Tablespoons white vinegar
2 Teaspoons prepared mustard
12 hamburger buns

Place the ham in a greased 3qt slow cooker. In a bowl, combine the water, ketchup, brown sugar, Worcestershire sauce, vinegar, and mustard, pour over ham and stir well. Cover and cook on low for 4-5hours or until heated through. Watch to make sure it doesn't cook to hot, and cook dry...this happened the first time I made it. Sometimes I just make this on the stove top instead of in the crock pot, its a lot faster that way.
Yield 12 servings.

Sweet-and-Sour Squash Salad

2 med. yellow summer squash, thinly sliced
2 med. zucchini, thinly sliced
1 cup chopped celery
1 cup chopped red onion
1/2 cup each of chopped green pepper and sweet red pepper

Dressing:
3/4 cup sugar
1/2 cup cider vinegar
1/4 cup olive oil
2 Tablespoons ranch salad dressing mix
1/4 - 1/2 teaspoon pepper
1/8 teaspoon salt

In a large salad bowl, combine the yellow squash, zucchini, celery, onion, and peppers. In a jar with a tight-fitted lid, combine the dressing ingredients; shake well. Drizzle over vegetables and toss to coat. Chill until serving. Serve with a slotted spoon. Yield 7 servings

STRAWBERRY PIZZA

INGREDIENTS
• 6 tablespoons butter or margarine, softened
• 1/2 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• FILLING:
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup confectioners' sugar
• 2 cups sliced fresh strawberries
• 1 cup sugar
• 1/4 cup cornstarch
• 2 cups crushed fresh strawberries
DIRECTIONS
1. In a mixing bowl, cream butter and sugar for 2 minutes. Beat in egg and extracts. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
2. On a floured surface, roll dough into a 13-in. circle. Transfer to an ungreased 12-in. pizza pan. Build up edges slightly. Bake at 350 degrees F for 18-22 minutes or until lightly browned. Cool completely.
3. In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Spread over crust. Arrange sliced strawberries on top.
4. In a saucepan, combine sugar, cornstarch and crushed berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Spoon over strawberries. Refrigerate until serving.

Three-Pepper Rice and Chicken Pot

Original recipe yield:
8 servings

PREP TIME 45 Min
COOK TIME 40 Min
READY IN 1 Hr 30 Min

INGREDIENTS
1/2 pound andouille sausage links
1 poblano chile
1 red bell pepper
3 tablespoons canola oil
1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch chunks
3 tablespoons Cajun-style seasoning
1 1/2 tablespoons butter
2 yellow onions, finely chopped
2 banana (or hot) peppers, seeded and chopped
2 celery ribs, finely chopped
6 cloves garlic, minced
1 shallot, minced
3 cups long grain white rice
1 1/2 tablespoons butter
3 cups chicken stock
1 (10 ounce) can tomato sauce
1 (10 ounce) can diced tomatoes with mild green chilies, undrained
1 (12 fluid ounce) can or bottle beer
salt to taste
1 cup frozen corn kernels, thawed
DIRECTIONS
Preheat your oven's broiler. Line a baking sheet with a sheet of foil.
Cook andouille sausage in a skillet over medium heat until cooked through, about 15 minutes. Remove from skillet and cut into 1/4-inch slices; set aside.
While the sausage is cooking, cut the peppers in half lengthwise and remove the stem and seeds. Place peppers, cut-side-down onto baking sheet and place into preheated oven. Broil peppers until the skins blacken, about 7 minutes, then place into a bowl and cover with plastic wrap. Allow the peppers to steam for 10 minutes until the skins loosen, then remove and discard blackened skins; chop peppers into 1/2 inch pieces and set aside.
Heat the canola oil in a stockpot over high heat. Toss the chicken with Cajun seasoning and sear in batches in the oil until light brown and no longer pink in the center, about 6 minutes. Remove chicken, leaving oil in the stockpot, and drain on paper towels.
Add 1 1/2 tablespoons of butter to the oil. Stir in the onion, banana peppers, celery, garlic, and shallot; cook until the onions are translucent, 3 to 4 minutes. Stir in rice and 1 1/2 tablespoon butter. Stir in the chicken stock, tomato sauce, and diced tomato with chilies. Cover and simmer until liquid is mostly absorbed into the rice, 10 to 12 minutes. Stir in the beer and cover; cook another 5 minutes until the rice is tender. Season with salt, then mix in the corn, poblano, bell pepper, chicken, and andouille sausage. Return to a simmer, then turn off heat and allow to rest 5 minutes before serving.

Delectable Marinated Chicken

Original recipe yield:
8 thighs

PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min

INGREDIENTS
2 tablespoons Worcestershire sauce
2 tablespoons low sodium soy sauce
2 tablespoons teriyaki sauce
1 teaspoon liquid smoke flavoring
1 tablespoon molasses
1 tablespoon sesame seeds
1 tablespoon brown sugar
1 teaspoon paprika
1/2 teaspoon garlic salt
1/4 teaspoon garlic pepper
2 teaspoons minced garlic
1/4 cup canola oil
8 skinless, boneless chicken thighs
DIRECTIONS
Mix together Worcestershire sauce, soy sauce, teriyaki sauce, liquid smoke, and molasses in a resealable plastic bag until the molasses has dissolved. Add sesame seeds, brown sugar, paprika, garlic salt, garlic pepper, minced garlic, and canola oil; mix well. Coat chicken thighs with the marinade, seal, and marinate for 4 hours in the refrigerator, redistributing the chicken in the marinade occasionally.
Preheat an outdoor grill for medium heat.
Remove chicken from marinade and shake off excess. Grill on preheated grill until the chicken has reached an internal temperature of 165 degrees F (75 degrees C), and is firm and opaque, about 12 minutes per side. Discard any remaining marinade.

Ranch-Style Thighs

Original recipe yield:
3 servings

PREP TIME 10 Min
COOK TIME 45 Min
READY IN 55 Min

INGREDIENTS
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons yellow cornmeal
1/2 teaspoon Italian seasoning
6 chicken thighs, skin removed if desired
1/2 cup Ranch salad dressing
DIRECTIONS
In a shallow bowl or large resealable plastic bag, combine crumbs, Parmesan cheese, cornmeal and Italian seasoning. Dip chicken in salad dressing, then coat with crumb mixture. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 375 degrees F for 45-50 minutes or until juices run clear.