Pound chicken to 1/2 inch thickness (if desired). Lightly brown in oil in large skillet; drain. Combine remaining ingredients and mix well. Pour over chicken in skillet. Bring to boil, reduce heat, cover and simmer gently for 10 minutes. Remove chicken to serving platter and keep warm. Cook and stir sauce until slightly thickened, about 5 minutes and spoon over chicken.
1/2 lb. large scallops 1/4 cup each plain breadcrumbs, white wine, chopped fresh parsley 1 tsp. butter or margarine 2 tbsp. grated parmesan cheese to taste salt and freshly ground pepper
Recipe for Baked Parmesan Scallops.
Preheat oven to 350° F. Rinse scallops and place in a small baking dish just large enough to hold them in 1 layer. Sprinkle with bread crumbs and toss to coat. Cut butter into bits and divide among scallops. Add wine to baking dish and bake for 15 minutes. Remove from oven and turn on broiler. Sprinkle scallops with parmesan cheese and place under broiler for 5 - 10 seconds. Watch carefully, as they brown quickly. Season with salt and pepper to taste.
1 cup finely chopped onion 2 Tbsp extra-virgin olive oil 3-4 cloves garlic, minced 28 oz canned, crushed tomatoes, preferably organic 1 cup purified water 3 cups fresh corn kernels cut from the cob, or 1 lb frozen sweet corn, preferably organic Salt and freshly ground black pepper to taste 1 cup finely chopped fresh basil
Recipe for Tomato, Corn, and Basil Soup.
Sauté the onions in the olive oil in a saucepan over medium-high heat until they just begin to brown. Add the garlic and saute for a minute, stirring constantly. Pour in the tomatoes and cook, stirring occasionally, until they give up their juice. Cover and continue cooking about 5 minutes more. Add the water and corn to the soup and cook until the corn is soft and the kernels lose their raw taste, about 5 minutes. Season to taste with salt and pepper. Stir in the basil, mix well, remove from heat, and serve immediately.
1 medium onion, Chopped 1/4 cup butter 2 tablespoons flour 15 1/2 ounces canned salmonU, Undrained 1 3/4 cup milk 1/4 teaspoon salt 1/8 teaspoon paprika 1 tablespoon lemon juice 1/4 cup chopped fresh parsley 3 cups hot cooked elbow macaroni, or other pasta 1 cup shredded Cheddar cheese
Recipe for Salmon and Macaroni Casserole.
Drain salmon, reserving liquid. Cook onion in butter, stirring frequently, until tender. Stir in flour until blended. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in reserved salmon liquid and the milk. Cook over low heat, stirring constantly, until slightly thickened; remove from heat. Stir in salt, paprika, lemon juice, and parsley. Layer macaroni, salmon, and 3/4 cup of the cheese in ungreased 2-quart casserole. Pour sauce over cheese. Sprinkle with remaining cheese. Bake uncovered in 375F degree oven 20 to 25 minutes or until cheese is brown.
1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, diced 1 cup frozen corn, thawed 2 4-ounce cans chopped green chiles (not drained) 2 cups canned green enchilada sauce or green salsa, divided 12 corn tortillas 1 15-ounce can nonfat refried beans 1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar 1/2 cup chopped fresh cilantro 1 lime, cut into wedges
Recipe for Shrimp Enchiladas Verde.
Preheat oven to 425ºF. Coat a 9-by-13-inch glass baking dish with cooking spray. Combine shrimp, corn, chiles and ½ cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2½ minutes. Spread ¼ cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil. Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
1/4 bunch cilantro, well washed (leaves only) 2-3 garlic cloves 1/2 small onion, chopped 1 small can of green chilies 6 cups chicken stock/broth 1 (14.5 ounce) can tomatoes 1 tsp. ground cumin 1 tsp. salt 2 tbsp. cornstarch dissolved in a small amount of water Corn tortillas (about 10) cut into thin strips vegetable oil 1-2 cups cooked chicken (2 oz. per serving) Monterey Jack cheese (1 oz. per serving) 1-2 avocados, peeled, pitted and sliced
Recipe forTortilla Soup.
Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat stock and add pureed mixture into cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour. Stir dissolved cornstarch into stock. Often I don't add the cornstarch since I like a thinner soup. Fry tortillas in oil until crisp; drain well. Add chicken to stock and garnish with shredded cheese, tortila strips, avocado, sour cream, salsa, or whatever else you prefer.
1 package (11 oz) Old El Paso flour tortillas for burritos (8 tortillas; 8 inch) 2 cups cubed cooked chicken 1/2 cup uncooked instant rice 2 cups shredded reduced-fat Monterey Jack cheese (8 oz) 1 can (15 oz) Progresso black beans, drained, rinsed 1 can (19 oz) Old El Paso hot enchilada sauce 1 cup Green Giant frozen white shoepeg corn (from 9-oz box), thawed, drained 1 cup Old El Paso Thick 'n Chunky salsa 2 tablespoons thinly sliced green onions Reduced-fat sour cream, if desired Chopped green onions, if desired
Recipe for Speedy Layered Chicken Enchilada Pie.
Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish or casserole with cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inchwide strips. In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cup of the enchilada sauce. Layer 4 tortilla halves in bottom of baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions. Bake uncovered 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and chopped green onions.
Enjoy the Taste of Speedy Layered Chicken Enchilada Pie!
1 (16 ounce) package VELVEETA Pasteurized Prepared Cheese Product , cut up 1 (15 ounce) can chili
Recipe for Velveeta Chili Dip.
Mix VELVEETA and chili in 2-qt. microwaveable bowl. Microwave on HIGH 5 min. or until VELVEETA is melted, stirring every 3 min. Serve hot with tortilla chips or French bread chunks.
Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more. Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted. Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.
1 teaspoon red food coloring, or 1/8 teaspoon of Wilton red gel cake color
Recipe for Red Velvet Cake With Cream Cheese Frosting.
Preheat the oven to 350 degrees F. Spray or butter one 8 X 8 - inch square baking pan, or prepare 12 cupcake tins with paper liners. Wilton silicone cupcake pans also work well.
In a small bowl, whisk buttermilk and vanilla, and set aside.
Blend flour, cocoa, cinnamon, baking soda and salt together in another bowl, and set aside.
Cream the sugar and oil together on medium - high speed in a large bowl fitted with a whisk attachment. Add one egg at a time and whisk. Add vinegar and food coloring or gel, and beat the batter well.
With mixer on low - medium speed, add half the flour and cocoa mixture to the batter, alternating with the buttermilk, and scraping as needed between additions. Mix until batter is nice and smooth with no lumps.
Pour the batter into the prepared 8 X 8 - inch pan, or divide evenly between the cupcake tins. If the recipe is to be doubled for a 9 - inch double layer round cake, pour equal amounts of batter into buttered or sprayed pans. Otherwise, prepare 24 cupcake tins with liners.
Bake cake for 30 - 40 minutes, or until a pick comes out clean. Bake cupcakes for approximately 20 - 25 minutes or until tops spring back when lightly touched.
Cool square cake and cupcakes completely on wire racks before frosting or freezing.
Cool round layers 10 - 15 minutes before loosening, then remove them from the pans, and cool completely.
At this point, the cake, layers and cupcakes can be wrapped and frozen for later use.
Ingredients (Cream Cheese Frosting);
6 ounces cream cheese, softened
4 Tablespoons butter, softened
4 Tablespoons solid shortening
2 cups confectioners' or powdered sugar
1 teaspoon vanilla extract
1-2 Tablespoon milk, if necessary
Recipe for Cream Cheese Frosting.
Using a stand mixer, and fitted with a paddle attachment, or in a medium to large bowl and a hand mixer, beat softened cream cheese, butter and shortening together on medium speed until creamy.
Add confectioners' sugar 1/2 cup at a time and beat after each addition, scraping the sides of the bowl when necessary. Beat until smooth and fluffy.
Turn mixer to low, add vanilla and beat again, adding milk only if needed for proper spreading or piping consistency. Cover bowl with damp towel until ready to use.
Enjoy the Taste of Red Velvet Cake With Cream Cheese Frosting!
1 large eggplant, cut into 2.5cm pieces 2 large zucchini, thickly sliced 1 red capsicum, halved, thickly sliced olive oil cooking spray 8 small chicken drumsticks, skin removed 2 cups Italian tomato pasta sauce 1/3 cup dried risoni pasta 1/2 cup small basil leaves
Recipe for Chicken Drumsticks With Ratatouille Risoni.
Preheat oven to 240°C. Place eggplant, zucchini and capsicum in a large roasting pan. Spray vegetables with oil. Roast for 25 to 30 minutes or until light golden. Meanwhile, heat a heavy-based saucepan over high heat. Spray with oil. Cook drumsticks in batches, turning occasionally, for 5 minutes or until light golden. Return all chicken to saucepan. Add pasta sauce. Reduce heat to medium-low. Cover and simmer for 10 minutes. Stir in risoni. Cook, covered, for a further 10 minutes or until chicken is cooked through. Stir in roast vegetables and basil. Season with salt and pepper.
Enjoy the Taste of Chicken Drumsticks With Ratatouille Risoni!
1 1/3 c Quick-cooking rolled oats; 1 ts Baking soda 1/2 c Brown sugar -; 1/4 ts Salt 1 ts Baking powder 1 c Chocolate chips 1 Wide-mouth canning jar -; 1 1/3 c All-purpose flour 1/2 c Granulated sugar 1/2 c sliced pecans
Recipe for KFC Cowboy Cookies.
In canning jar, brown sugar, pecans and chocolate chips, layer oats, granulated sugar, pressing each layer firmly in place before adding the next ingredient. Use your hand to level, to smooth & to tightly pack each layer. In a small bowl, baking powder, mix together flour, baking soda & salt. Add flour mixture to jar a little at a time; press mixture in tightly after each addition.
1/3 c apricot preserves 1 (16 oz) can chili beans, undrained 1 (1.25 oz) package taco seasoning mix 1 (10 oz) can sliced ripe olives, for topping 1 c chunky salsa 1 tbsp vegetable oil 1 lb cubed or minced pork stew meat 12 taco shells
Recipe for KFC Cowboy Tacos.
In a large resealable bag, toss pork meat with the taco seasoning mix until coated. Heat oil in a skillet over medium-high heat. Fry the seasoned pork in the hot oil, stirring every once in awhile until pork is no longer pink. Stir the beans, salsa & apricot preserves into the skillet with the pork. Reduce heat to low, & let simmer until heated through, about 10 mins. Spoon 1/3 c of the pork mixture into each taco shell, & top this with sliced olives.
1 tbs olive oil 1 x 700ml btl passata (tomato pasta sauce) 1 x 400g can Woolworths Select Diced Italian Tomatoes 2 tbs tomato paste 2 tbs water 1 tsp caster sugar 1/2 cup torn fresh basil leaves Shaved parmesan Crusty bread, to serve Baby rocket salad, to serve
To make the meatballs, place the pork mince, veal mince, breadcrumbs, onion, garlic, egg and basil in a large bowl. Season with salt and pepper. Use clean wet hands to mix until well combined. Shape 2 tablespoons of the mince mixture into a large ball. Repeat with the remaining mince mixture to make 15 more balls. Heat the oil in a large non-stick frying pan over medium heat. Add the meatballs and cook, turning occasionally, for 5 minutes or until browned. Meanwhile, place the passata, diced tomato and tomato paste in a medium bowl. Add a little water to the empty passata bottle. Screw on the lid and shake well. Pour into the bowl and stir to combine. Add the tomato mixture to the pan. Cover and bring to a simmer over medium heat. Reduce the heat to medium-low and cook, covered, for 15 minutes or until the meatballs are tender and cooked through. Remove from heat and stir in the sugar. Taste and season with salt and pepper. Divide the meatballs among serving plates and spoon over the sauce. Sprinkle with the basil and parmesan. Serve with crusty bread and rocket salad.
2 pounds ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried beans
12 (8 inch) flour tortillas
9 ounces shredded Colby cheese
Recipe for Burrito Pie
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
1/4 cup shredded cheddar cheese
1/4 cup shredded light mozzarella cheese or gruyere cheese
1 lb lean ground beef
1 tablespoon worcestershire sauce
1 1/2 teaspoons paprika
1/4 teaspoon fresh ground pepper
2 teaspoons montreal steak spices
Recipe for Inside-Out Cheeseburgers
Preheat grill to medium-high. Combine Cheddar and Mozzarella (or Gruyère) in a small bowl. Gently mix beef, Worcestershire, paprika, ground pepper and Montreal steak spices in a large bowl, preferably with your hands, without overworking.hape into 8 thin, 4-inch-wide patties.Mound 2 tablespoons of the cheese mixture on each of the 4 patties, leaving a 1/2 inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.To grill: lightly oil the grill rack. Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well (be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out).
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