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

Last Night's Stone Soup

contents of one container (quart) of unsalted chicken stock
contents of one bag frozen mixed vegetables (corn, carrots, green beans)
One can diced tomatoes flavored with oregano/basil
3 tablespoons corn starch
1/2 cup-1 cup red quinoa
2 containers smoked clams
1/4 cup butter
1/4 cup olive oil
3/4 cup whole milk
40 ounces distilled water
sea salt to taste
cracked pepper to taste

This is pretty clear-cut...this mixture was shockingly good. You'd think clams + chicken stock would be weird, but it wasn't. And it was tasty.

Remember to mix the corn starch with an equal amount of water before dumping into the soup, and do this directly after stirring in the milk (seems to work well)

Remember also that quinoa is a fast-cooking grain. It only needs 20 minutes--5 minutes of soaking included. It's "done" when the germ separates from the seed.

Quoting ♥Wishing&Hoping:“ Crispy Potato Wedges (Super easy and yummy) 2 medium baking potatoes 2 tbsp cooking oil(I use 3) ... [snip!] ... Cut each potato into 8 wedges. Mix everything else together and brush onto the wedges. Bake at 375 degrees for 25-30 min.”

I'm baking these right now! They smell soo good!

Quoting La Dolce Vita♥:“ I'm baking these right now! They smell soo good!”

they taste good too. let me know what you think of them. if i could make them more then once a week i so would

Quoting ♥Wishing&Hoping:“ they taste good too. let me know what you think of them. if i could make them more then once a week i so would”

I will! I made a couple changes like using rosemary instead of thyme because I didnt have any thyme, and had to make my own garlic salt too lol.

Chicken Pot Pie Soup

• 2 small boneless, skinless chicken breasts
• 1 bay leaf
• 1 tablespoon extra virgin olive oil (EVOO)
• 2 carrots, peeled and diced
• 3 small ribs celery from the heart, chopped
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 1 large potato, peeled and diced
• Salt and freshly ground black pepper
• 1 quart chicken stock
• 1 cup frozen peas
• 3-4 sprigs fresh tarragon, leaves finely chopped
• 2 tablespoons lemon thyme or thyme leaves, finely chopped
• 1/4 cup flat leaf parsley (a handful), finely chopped
• 3 tablespoons butter
• 2 rounded tablespoons all-purpose flour

Put the chicken and the bay leaf in a small pan and add enough water to almost to cover the chicken. Bring to a boil over high heat, then reduce the heat and poach the chicken until cooked through, about 10 minutes. Remove the chicken to a plate. Strain the broth and reserve
Meanwhile, heat the EVOO, one turn of the pan, in a soup pot or Dutch oven over medium-high heat. Add the carrots, celery, onion, garlic, potato and salt and pepper, to taste. Stir, cover and cook for 7-8 minutes, stirring occasionally to sweat the veggies. Add the stock and bring to a boil, then simmer to keep the stock at a low boil. Dice the poached chicken, then stir it into the stock. Add the peas, tarragon, thyme and parsley.
In a small pan over medium heat, melt the butter and whisk in the flour. Cook for 1 minute, then stir the mixture into the soup to thicken. Add the reserved strained chicken poaching liquid to loosen up the sauce – remember that you're going for a consistency that's thicker than soup and thinner than stew. Season with salt and pepper, to taste. Transfer to a serving bowl and serve.



I also buy a pie crust and flatten it and bake it on a cookie sheet, and than break it up, and place a couple pieces in the bowls of soup for the crust of a regular pot pie.

Soo good! I'm making this tonight.

Quoting La Dolce Vita♥:“ Chicken Pot Pie Soup 2 small boneless, skinless chicken breasts1 bay leaf1 tablespoon extra virgin olive ... [snip!] ... it up, and place a couple pieces in the bowls of soup for the crust of a regular pot pie. Soo good! I'm making this tonight.”

Sounds fantastic. I marked the page.

Quoting AllHeCanEat{EBFT}:“ Sounds fantastic. I marked the page.”

Soo good. We have NONE left and its supposed to feed 6 people lol.

Mint Chocolate Delights

2 cups all purpose flour
2/3 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
1 cup butter
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
1 2/3 cups Dark Chocolate and Mint morsels

Preheat oven to 325.
Combine flour, cocoa baking soda, and salt in a small bowl. Beat butter, both sugars, and vanilla extract in large bowl until creamy. Add eggs, one at a time, beating well after each egg. Gradually beat in the flour mixture. Stir in the morsels. Drop by well rounded tablespoonful onto ungreased cookie sheets.

Bake 11 to 13 minutes.


These are baking in my oven right now. They taste just like the mint Girl Scout cookies.

I dunno if something like this has been posted but, I thought I would share a favorite chicken dish of mine.

Crispy Ranch Chicken
1lb of chicken breasts (skinless)
2 cups Rice Krispys Cereal
1/2 cup of parmasan cheese
1 pkg of dry Ranch dressing mix
2 egg whites (beaten to soft peaks)

mix all dry ingredients together. coat chicken with eggs then coat with dry ranch cheese cereal mix. bake in the oven at 350 for however long it takes to cook the chicken all the way thru. ( time will vary depending on how big your chicken breast are I recommend making them about an inch width strip so that cooking time will be fast because if to thick the cereal will burn by the time the chicken cooks) ENJOY!!!
I know its been one of the things I always make especially now that I'm pregnant I crave the crap out of this stuff.

Don't know if anything like this has been posted but my husband LOVES this and there is never any left when i cook it. So i figured i'd share  

Cornbread Suprise
You'll need:
1 lb of ground beef,pork,or turkey your choice ( I use deer meat)
1 can of Cream of Chicken
Some Velveeta cheese.. I like extreamly cheesy stuff so i use like 1/4 of the cheese bar.
1 package of Sweet yellow cornbread.
1/2 can of water ( fill cream of chicken can 1/2 way)

Brown and drain your meat.
Mix cream of chicken
Cheese and water into your meat.
Cook it untill the cheese melts

While you wait for the Cheese to melt, mix your Cornbread up.
put the meat and cheese mix in a pan i use an 8x8 to make mine.
then put your cornbread mixture on top of the meat stuff.
To cook the cornbread follow the instructions on the back of the Cornbread package.

Sorry if my instructions are not really good. Im not used to writing out recipes lol.

Thank You for posting this I am always on the lookout for new recipes I have one to share as well,I have made this once before and it was so tasty but it's really rich tasting with all the Cheese :-)

Fettuccine with Four Cheese Sauce
1 pound fettuccine pasta
1/4 cup extra virgin olive oil
4 cloves garlic, finely minced
2 tablespoons fresh Italian parsley, chopped (flat leaf)
2 ounces provolone cheese, shredded
2 ounces ricotta salata, crumbled
3 tablespoons freshly grated Parmesan cheese
3 tablespoons freshly grated Pecorino Romano cheese
Coarse gourmet or kosher salt and fresh ground pepper to taste

1. Bring a large pot of water to a boil. Salt the water just before adding the pasta and cook according to manufacturer's suggestions, until al dente. Drain, reserving 1/2 cup pasta cooking water.
2. While the pasta is cooking heat the oil in a medium skillet over medium-high heat. Remove from heat and stir in the garlic and parsley. Add pinch of salt and pepper. Add 1/2 cup of pasta cooking liquid.
3. Drain pasta and toss it in a serving bowl with the garlic mixture. Immediately toss in the cheeses adding more salt and pepper as needed.

Makes 4 servings.

Anyone know recipes for someone who is lactose intolerant and very allergic to any dairy products? Any help would be very appreciated  

any body have a good butternut squash soup recipe? I have been wanting too make it  

does any one have a good chili recipe????

I can't wait to try some of these recipes!