Recipes - Post Your Recipes Here

[CompKillaz]

I'm Starting A new Topic...

French Chicken Butternut Squash Salad
Serves 4

1 butternut squash, peeled and cubed (1” cubes). Do not use any center parts that have seeds. Cut around them.
Olive oil for coating the squash, 2 – 3 Tbl will do it.
1 cup of walnut halves or pieces
1 broasted chicken (pre-made at the grocery store or bake your own). Cooled, pulled apart and chopped for chicken salad. White and dark meat both acceptable. Keep the carcass for making soup stock or toss it.
4 hands full of mixed lettuces or spinach
1 Tbl of fresh tarragon leaves, minced

For the dressing
1/3 cup of extra virgin olive oil
1 Tbl of red wine vinegar
1 Tbl of Dijon mustard
1 Tbl. of mayonnaise
1 Tbl of white wine or water

Preheat oven to 400 degrees

For the salad: In a 9 X 13” ovenproof pan toss the squash with olive oil. Roast the squash for 40 minutes. Check to see if it is soft by poking with a knife. You want the squash completely roasted. The edges will even begin to caramelize (turn brownish which gives it a sweeter flavor). Toss in the walnuts and roast for 5 minutes more to give the walnuts extra flavor too.

While the squash is roasting you can pull apart your chicken. Put the chicken chunks in a large bowl.

When the squash and walnuts are finished, toss them in with the chicken. Careful to get the squash out of the pan without it completely falling apart.

Make your dressing. All you need to do is put all of the ingredients in a blender and whiz it until fully mixed. If you like your dressing runnier, you can add a bit more water or wine.

Pour the dressing over the chicken mixture. Gently toss. The squash is likely to still be warm. Room temperature is fine too.

Put the lettuce on the plates. Mound the chicken mixture on top and sprinkle on the tarragon.

Tarragon always makes a salad more French. Serve with a sauvignon blanc or even iced tea and enjoy a refreshing salad on a warm evening.

Pork Loin Roast with Chunky Mango-Pineapple Chutney
Serves 4 - 6

Preheat oven to 375 degrees or light your grill
Eating fruit with meat just feels like summer. You can bake or grill this pork loin. You can serve the chutney warm, room temp or cold. You can even change the fruits. Other options besides mango and pineapple are: Rhubarb (just double the sugar), strawberries, papaya and even bananas.

1/2 lb pork loin roast or two 1 lb pork tenderloins Olive oil spray
Italian spice blend
Black pepper

For the chutney:
1 Tbl of olive oil
1 medium chopped sweet onion
1 tsp of minced garlic
1 lb. of cubed mango (or see fruits above). Fresh or frozen will work
1 lb. of cubed pineapple (or see fruits above). Fresh or frozen will work
2 Tbl of light brown sugar
1/4 cup of apple cider vinegar
1 tsp of ground coriander
2 tsp of ground ginger
1 tsp of ground cinnamon
1 tsp of ground mustard
3/4 cup of raisins or dried cranberries (your color choice)
1 red bell pepper, seeded and diced
Pinch cayenne (optional)

For the pork:

In a small roasting pan, spray the bottom with olive oil spray. Set roast, fat side up in the pan and spray the top. Sprinkle with Italian mix to your taste and grate fresh black pepper on top. Set in oven pre-heated at 375 degrees. Roast for 40 minutes, with a meat thermometer poked into the middle, and then check the temperature. You want to remove the pork when the thermometer reaches 160 degrees. Then let rest 10 minutes outside of the oven before cutting. This will allow for juicy pork but no pink in the middle. If you are doing pork tenderloins they will take less time to cook. Check the temperature on them at 20 to 25 minutes. If you are able to control the temperature on your grill they should take about the same amount of time to cook.

Slice the pork on the plate and spoon the chutney over the top or to the side.

For the chutney:

While the pork is in the oven you can make the chutney. This is very easy.

Put the olive oil, onion and garlic in a medium saucepan. Saute on medium high for about 5 minutes to loosen up the onion. Then add the rest of the ingredients and continue to cook on medium low for up to 15 minutes. Stir often. Unless the fruit was frozen when it went into the pan, I often don't cook this for the full 15 minutes. It's really up to you. You get to decide how chunky you want your chutney to be. The longer you cook it the mushier it will get. If you like your chutney to be more like a sauce you can puree the final product in your blender. I like mine chunky. When it's warm outside and you serve the hot meat with the cold chutney it's nice to have larger pieces of cold, juicy fruit. If you are making this in cooler months, the warm chutney with the ginger and cinnamon infused in it gives your cheeks a nice glow and a wonderful smell in your kitchen.

Other options include serving this with chicken, fish or even pancakes and waffles.

[CompKillaz]

Chili Dog Chili
Covers 12 hot dogs

1 pound of ground beef
1 medium onion, diced
4Tbl of Grey Poupon mustard
2 Tbl of apple cider vinegar
2 tsp of chipotle chili powder
3/4 cup of ketchup
1 can of Bush's chili beans with sauce (optional)
1/2 of a beer (lager or your choice)

In a large saucepan add the ground beef and the onion. Cook, on medium, chopping up the beef with a wooden spoon and cook both until the onions wilt and the beef no longer shows any pink.

Add the rest of the ingredients. Cook on medium-low for 20 minutes. Stir periodically. Turn the heat up to medium, and get the chili dog chili bubbling. Keep on medium to reduce the chili. Stir often so it doesn't stick to the pan. Serve over grilled or boiled hotdogs. You can eat this chili in bowls too, and sprinkle on things like grated cheddar and chopped onion. It's versatile. Enjoy!

[clint08]

Sounds good

[laurasipe]

Cake Mix Cookies

Ingredients
1 (18.25-ounce) package devil's food cake mix
1 large egg
1/2 (8-ounce) container frozen whipped topping, thawed
1 cup chopped pecans (optional)
1/2 cup sifted powdered sugar


Preparation
Combine first 3 ingredients, stirring well (dough will be sticky). Stir in chopped pecans, if desired. Dust hands with powdered sugar, and shape dough into 3/4-inch *bleep*. Coat *bleep* with powdered sugar, and place 2 inches apart on ungreased baking sheets.
Bake at 350° for 10 to 12 minutes or until done; remove to wire racks to cool.

Yield
about 5 dozen

[marina48]

Chili Dog Chili
Covers 12 hot dogs

1 pound of ground beef
1 medium onion, diced
4Tbl of Grey Poupon mustard
2 Tbl of apple cider vinegar
2 tsp of chipotle chili powder
3/4 cup of ketchup
1 can of Bush's chili beans with sauce (optional)
1/2 of a beer (lager or your choice)

In a large saucepan add the ground beef and the onion. Cook, on medium, chopping up the beef with a wooden spoon and cook both until the onions wilt and the beef no longer shows any pink.

Add the rest of the ingredients. Cook on medium-low for 20 minutes. Stir periodically. Turn the heat up to medium, and get the chili dog chili bubbling. Keep on medium to reduce the chili. Stir often so it doesn't stick to the pan. Serve over grilled or boiled hotdogs. You can eat this chili in bowls too, and sprinkle on things like grated cheddar and chopped onion. It's versatile. Enjoy!

sounds good  why dont you share this recipe with p.l
or can I?

[Cuppycake]

Hero Cookies
 
1/2 cup rolled oats (crushed)
2-1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1 cup butter, softened
1 1/4 cup brown sugar, packed
1/2 cup granulated sugar
1 tsp. vanilla
1/2 tsp. lemon juice
2 eggs
1 bag semi-sweet, chocolate chips
1/2 cups chopped walnuts
 

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar cinammon, lemon juice and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in chocolate chips, rolled oats and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake in preheated 375-degree oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

[sorrowsfallen]

I saw this topic and I was wondering if you guys could help me with something.

My dad is a diabetic and recently he had a small heart attack. So small that he barely even felt it. But after that his doctor said he should cut back on salt/sodium. He is only allowed 180mg of salt per meal.

I was just wondering if any of you know of any recipe sites or recipes that are both low/ no sugar and low/no sodium. I've looked for some, but they are either low in sugar but not low in sodium, or low in sodium but still lots of sugar.

I'm sorry if this isn't a good thing to ask, but I saw "Recipes" and thought "Hey, someone there might know some recipes!" And if anyone can tell me of any, thank you tons

[deehackett]

Hey Cupyckae...is the lemon juice absolutely necesary for the cookies and can we substituta a dif nut like almonds for the walnuts?

[RetaPadilla]

Celantao

Sunday, June 15, 2008
10:49 AM

1 Green Pepper, coarsely chopped
1 medium yellow onion, coarsely chopped
2 cloves garlic, chopped or minced
6 ounces tomato sauce
2 tablespoons Canola Oil
1/4 teaspoon oregano
1/4 teaspoon ground black pepper
2 lbs. White Beans
1 cup White Rice

Combine all ingredients into large stock pot. Cook on low heat for 10 minutes. After adding rice, make sure rice is no more than 1/2 inch below water. Lower flame to simmer, stir regularly. Cooking time is about one hour. Watch closely so rice doesn't stick.

This is one of my father-in-laws favorite recipes. I hope you will enjoy it as well.  R. Padilla

[CompKillaz]

I saw this topic and I was wondering if you guys could help me with something.

My dad is a diabetic and recently he had a small heart attack. So small that he barely even felt it. But after that his doctor said he should cut back on salt/sodium. He is only allowed 180mg of salt per meal.

I was just wondering if any of you know of any recipe sites or recipes that are both low/ no sugar and low/no sodium. I've looked for some, but they are either low in sugar but not low in sodium, or low in sodium but still lots of sugar.

I'm sorry if this isn't a good thing to ask, but I saw "Recipes" and thought "Hey, someone there might know some recipes!" And if anyone can tell me of any, thank you tons

i would search google for them... it will be easier that way...

[CompKillaz]

Kabobs with Thai Sauce and Grilled Pineapple

Serves 12 (Can be doubled for a larger crowd or cut in half for a smaller one.)

12 chicken kabobs from your butcher (That's the easiest way, but you can make them yourself using chicken breast chunks, red and green peppers sliced into hunks and red onion slices. Thread on skewers. You can even change the veggies and switch the meat to beef or shrimp if you like.)

Olive oil spray
Butter spray
12 wedges of fresh pineapple (You can get these already prepared in the fruit section, or make your own wedges by coring, peeling and cutting fresh pineapple. If necessary, you can use rings from the can.)

Prepare Thai Sauce (recipe below).

To prepare the kabobs, spray them with olive oil. Preheat the grill for 10 to 15 minutes so the grill is ready and hot when you begin to cook.

To prepare the pineapple for grilling, spray it lightly with butter spray--just enough butter spray to keep it from sticking to the grill. Make sure the grill is brushed very clean. You don't want your pineapple to taste like last week's bratwurst!

Put the kabobs on one side of the grill and the pineapple on the other. Close the lid and cook on Medium for 5 minutes. Turn over. If the grill is too hot, the chicken will cook faster and the pineapple might burn, so keep an eye out. You are getting grill marks on your food, but the intention is to really roast it on the grill, not to have a flaming mess. Turn both over and cook 2 to 3 minutes longer.

Check the chicken for doneness by testing one kabob. Cut open the chicken at the fattest part and make sure it's no longer pink. If necessary, cook a bit more. The pineapple should have grill marks on both sides and be warm. Remove the pineapple to a platter. The pineapple can be served warm or room temperature so, if the chicken is not ready, the pineapple won't mind waiting.

When the kabobs are cooked, put them on a platter or the plates and spoon on the sauce. Most people would baste them with the sauce while grilling, but this can also cause a barbecuing flaming mess, so just wait until the chicken kabobs are cooked. You'll be much happier with this simpler version. Serve the pineapple on the side.

Thai Sauce for 12
3 jars sweet and sour sauce (2-1/2 to 3 cups total)
6 Tbl snipped fresh basil (This is big in Thai cooking.)
5 tsp wasabi powder (Check out your gourmet stores for this, or go to the sushi counter and get fresh wasabi.)
5 tsp minced garlic (Jar or fresh garlic will both work.)

Mix all ingredients in a bowl. This can be made 24 hours ahead to make your party even easier! Cover and chill.

Enjoy!

[CompKillaz]

7 Day Special...

SUNDAY (Family)
Make family day special with FLANK STEAK VERDE. Brush 2 (1-pound) flank steaks (1 inch thick) with canola oil; grill 9 to 11 minutes, turning once, for medium-rare to medium. Remove to cutting board; let stand 5 minutes before slicing. Meanwhile, combine 1 cup salsa verde (green salsa) and 1 cup cilantro leaves in a food processor. Process until smooth and serve with steak.

Add ROASTED RED POTATOES. Heat oven to 425 degrees. Toss 2 1/2 pounds small quartered red potatoes, 2 tablespoons olive oil, and salt and pepper to taste in a bowl. Place potatoes on a nonstick, foil-lined rimmed baking sheet; cook 25 minutes or until tender. Add TOMATO WEDGES to the colorful plate along with MULTIGRAIN BREAD.

For a special dessert, CHERRY CHEESECAKE is delicious and light. With electric mixer on high, beat 1 (8-ounce) package softened fat-free cream cheese with 1/3 cup sugar until smooth. Gently stir in 1 (8-ounce) container fat-free frozen whipped topping (thawed). Spoon into 1 (6-ounce) graham cracker crumb pie crust. Refrigerate 3 hours or until set. Spoon canned light cherry pie filling over top of cheesecake. Slice and serve.

PLAN AHEAD: Save enough steak, potatoes and cheesecake for Monday.

TIP: Look for salsa verde with other Mexican food; I also found it at Trader Joe's.

SHOPPING LIST: flank steaks, canola oil, salsa verde, fresh cilantro, red potatoes, olive oil, salt, pepper, tomatoes, multigrain bread, fat-free cream cheese, sugar, fat-free frozen whipped topping, graham cracker crumb pie crust, light canned cherry pie filling

MONDAY (Heat and Eat)
Make STEAK SALAD with Sunday's leftovers. Combine some mixed greens with the leftover potatoes, sliced drained pickled beets and tomato wedges; toss to coat with a light vinaigrette. Sprinkle with crumbled gorgonzola cheese. Top with thin slices of leftover steak. Serve with CRUSTY ROLLS. For dessert, slice the leftover CHEESECAKE.

SHOPPING LIST: mixed greens, pickled beets, tomatoes, light vinaigrette, crumbled gorgonzola cheese, crusty rolls.

TUESDAY (Express)
For a quick meal, make SMOKED TURKEY PITAS. Fill split warmed pitas with sliced smoked turkey, drained roasted red peppers (from a jar), sliced onion, watercress and hummus. Serve with deli TABBOULEH. FRESH BLUEBERRIES with LIGHT WHIPPED CREAM is a great dessert.

SHOPPING LIST: pita bread, sliced smoked turkey, jar of roasted red peppers, onion, watercress, hummus, deli tabbouleh, fresh blueberries, light whipped cream.


WEDNESDAY (Budget)
HAM AND LENTIL STEW (see recipe) is a low-cost slow-cooker meal. Serve with a LETTUCE WEDGE and CORNBREAD (from a mix). PEACHES are your dessert.

SHOPPING LIST: diced ham, lentils, carrots, celery, onions, garlic, dried oregano, fat-free chicken broth, pepper, packaged baby spinach leaves, lemon, lettuce, cornbread mix, peaches.

Recipe:
HAM AND LENTIL STEW (Wednesday)
Makes 8 servings

Preparation time: 15 minutes

Cooking time: 7 hours on low

1 cup diced ham

2 cups rinsed lentils

2 cups diced carrots

2 cups sliced celery

1 cup chopped onions

1 tablespoon minced garlic

4 cups water

1 teaspoon dried oregano

2 1/4 cups fat-free chicken broth

1/4 teaspoon pepper

1 (5- to 6-ounce) package baby spinach leaves

2 tablespoons fresh lemon juice

In a 4-quart or larger slow cooker, combine the ham, lentils, carrots, celery, onions, garlic, water, oregano, broth and pepper. Cover and cook on high 7 hours or until lentils are tender. Stir in spinach; cover and cook 5 minutes or until tender. Stir in lemon juice. Serve


THURSDAY (Meatless)
Keep dinner simple with MEDITERRANEAN QUESADILLAS. Drain and coarsely chop artichoke hearts. Slice red bell pepper into strips. Place 8 fat-free flour tortillas on a flat surface. Top half of each tortilla with artichokes, peppers and crumbled feta cheese; fold other half over. Heat a nonstick skillet on medium. Add tortillas, 2 at a time, and cook 3 minutes; flip and cook 1 more minute or until heated. Cut into quarters; serve with SALSA. (Adapted from Health magazine.)

Serve with BROWN RICE. Enjoy PLUMS for dessert.

SHOPPING LIST: canned artichoke hearts, red bell pepper, fat-free flour tortillas, crumbled feta cheese, salsa, brown rice, plums.

FRIDAY (Kids)
Celebrate the Fourth like kids! Pile the BURGERS (any kind) on WHOLE-WHEAT BUNS with all the trimmings, such as TOMATOES, LETTUCE, MUSTARD, (low-fat) MAYONNAISE, KETCHUP, ONION AND PICKLES.

Add Atlanta friend and cookbook author Virginia Willis' recipe for MAMA'S POTATO SALAD to the celebration. Cook 3 pounds peeled potatoes (cut into 1/2-inch pieces) in boiling water about 30 minutes or until tender; drain and cool. Meanwhile, for the dressing: Combine 1 1/2 cups low-fat mayonnaise (or homemade mayonnaise), 5 grated hard-cooked eggs, 1 small finely chopped Vidalia onion, 4 ribs finely chopped celery and 1/4 cup sweet or dill pickle relish. When the potatoes have cooled completely, spoon into a large bowl. Pour dressing over potatoes and stir gently to combine. Taste and add salt and pepper as desired. (Adapted from "Bon Appetit, Y'all," Virginia Willis; Ten Speed Press; $32.50).

For dessert, STAR-SPANGLED BLUEBERRY PARFAITS (see recipe) are just right for the occasion

SHOPPING LIST: (any) burgers, whole-wheat buns, tomatoes, lettuce, mustard, low-fat mayonnaise, ketchup, onion, pickles, potatoes for salad, eggs, Vidalia onion, celery, sweet or dill pickle relish, salt, pepper, frozen low-fat or regular pound cake, red currant jelly or other red fruit jam, low-fat vanilla yogurt, fresh blueberries.

Recipe:
STAR-SPANGLED BLUEBERRY PARFAITS (Friday)
Makes 4 servings

Preparation time: 20 minutes

1 (10 3/4-ounce) loaf frozen low-fat or regular pound cake

1/4 cup red currant jelly or other red fruit jam

2 (6-ounce) containers low-fat vanilla yogurt

2 cups fresh blueberries

With a serrated knife, cut 14 slices, 1/4 inch thick, from pound cake (return remaining cake to freezer for another time). Spread 7 of the slices with jelly; top with plain slices; trim and discard (or eat!) crusts. With a 1 1/4 inch-star (or another shape cookie cutter), cut a star from four sandwiches; set stars aside. Cut sandwich trimmings and remaining whole sandwiches into 3/4-inch squares.

Into 4 (8-ounce) stemmed glasses, place half the cake squares, half the blueberries and 1 1/2 containers yogurt, dividing equally. Top with the remaining cake squares and blueberries. Spoon dollops of the remaining yogurt on top of each parfait; top each with a star and serve

SATURDAY (Easy Entertaining)
Invite guests for ISLAND SHRIMP WITH BLACK BEAN CITRUS SALSA (see recipe). Serve with RICE and a ROMAINE SALAD and SOURDOUGH BREAD.

Dessert is VANILLA BANANA SUNDAES. Layer vanilla pudding and banana slices in stemmed glasses. Top with a layer of crushed vanilla wafer cookies and toasted shredded coconut. Garnish with light whipped cream, more banana slices, coconut and whole cookies.

SHOPPING LIST: oranges, reduced-sodium seasoned salt, garlic, uncooked peeled and deveined medium or large shrimp, canola oil, canned black beans, salsa, fresh cilantro, lime, rice, romaine, sourdough bread, vanilla pudding, bananas, vanilla wafer cookies, shredded coconut, light whipped cream.

Recipe: 
ISLAND SHRIMP WITH BLACK BEAN CITRUS SALSA (Saturday)
Makes 4 servings

Preparation time: 20 minutes; marinating time: up to 2 hours

Cooking time: less than 5 minutes

For the marinade:

2 teaspoons orange zest (orange part only)

1/4 cup fresh orange juice

1/2 teaspoon reduced-sodium seasoned salt

4 cloves minced garlic

1 pound uncooked peeled and deveined medium or large shrimp

1 tablespoon canola oil

For the salsa:

1 (19-ounce) can rinsed black beans

1 medium orange, peeled, divided into segments, membrane removed and cut in half

1/4 cup thick and chunky salsa

2 tablespoons chopped fresh cilantro

1 teaspoon lime zest (green part only)

2 cloves minced garlic

In a square baking dish, mix orange zest, juice, salt and garlic. Add shrimp; turn to coat. Cover and refrigerate up to 2 hours. Meanwhile, in medium bowl, combine beans, orange pieces, salsa, cilantro, lime zest and garlic. Cover and refrigerate.

In a large nonstick skillet, heat oil on medium-high. Drain shrimp; discard marinade. Cook and stir shrimp in oil 2 to 3 minutes or until shrimp are pink. To serve: Divide salsa among 4 plates. Arrange shrimp around salsa.

[eroticdreamercz69]

Pita Pizza
Total Time: 20 mins | Servings: 1

INGREDIENTS

    * 1 pita bread round
    * 1 teaspoon olive oil
    * 3 tablespoons pizza sauce
    * 1/2 cup shredded mozzarella cheese
    * 1/4 cup sliced crimini mushrooms
    * 1/8 teaspoon garlic salt

DIRECTIONS

   1. Preheat grill for medium-high heat.
   2. Spread one side of the pita with olive oil and pizza sauce.
   3. Top with cheese and mushrooms, and season with garlic salt.
   4. Lightly oil grill grate.
   5. Place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes.

[Cuppycake]

Hey Cupyckae...is the lemon juice absolutely necesary for the cookies and can we substituta a dif nut like almonds for the walnuts?

This is my version of the Double Tree Hotel's cookies. So to get the right flavor you shouldn't leave anything out. Of course you can always change the reipe to suit yourself though . ;p

Pita Pizza
Total Time: 20 mins | Servings: 1

INGREDIENTS

    * 1 pita bread round
    * 1 teaspoon olive oil
    * 3 tablespoons pizza sauce
    * 1/2 cup shredded mozzarella cheese
    * 1/4 cup sliced crimini mushrooms
    * 1/8 teaspoon garlic salt

DIRECTIONS

   1. Preheat grill for medium-high heat.
   2. Spread one side of the pita with olive oil and pizza sauce.
   3. Top with cheese and mushrooms, and season with garlic salt.
   4. Lightly oil grill grate.
   5. Place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes.

I LOVE making Pita Pizzas ! I use whole wheat pitas. I like onions and peppers on mine. Some times we also add the Tyson fajita chicken.

[wildangelc66]

Peach crumble

SERVES 8
Ingredients
8 ripe peaches, peeled, pitted and sliced
Juice from 1 lemon
1/3 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup whole-wheat (whole-meal) flour
1/4 cup packed dark brown sugar
2 tablespoons trans-free margarine, cut into thin slices
1/4 cup quick cooking oats




Directions
Preheat the oven to 375 F. Lightly coat a 9-inch pie pan with cooking spray.

Arrange peach slices in the prepared pie plate. Sprinkle with lemon juice, cinnamon and nutmeg.

In a small bowl, whisk together flour and brown sugar. With your fingers, crumble the margarine into the flour-sugar mixture. Add the oats and stir to mix evenly. Sprinkle the flour mixture on top of the peaches.

Bake until peaches are soft and the topping is browned, about 30 minutes. Cut into 8 even slices and serve warm.