Pineapple- Glazed Carrots
3 c. baby carrots
1/2 c. pineapple spreadable fruit
2 TBS. honey
2 TBS. butter
Place carrots in a small amount of water in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until crisp-tender. Drain. Set aside and keep war. In another saucepan, bring the fruit, honey and butter to a boil. Drizzle over carrots; toss to coat.
Tuesday, December 19, 2006
Pecan Crusted Pork Chops
Pecan Crusted Pork Chops
INGREDIENTS
2 cups pecans
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
3 eggs
6 (1 inch thick) pork chops
3 tablespoons unsalted butter
6 sprigs Italian flat leaf parsley
DIRECTIONS
Preheat an oven to 350 degrees F (175 degrees C). Spread the pecans on a baking sheet, and bake until lightly toasted, about 5 minutes. Set pecans aside to cool. Raise the oven temperature to 375 degrees (190 degrees C).
Chop pecans finely, and then combine in a shallow bowl with the salt and pepper. Place the flour in another shallow bowl. In a third bowl, whisk the eggs together until well blended. First dip each pork chop into the flour, shaking off any excess. Then dip the chops into the egg, and finally into the finely chopped pecans.
In a large oven-proof frying pan, melt the butter over a medium heat. Arrange the pork chops in a single layer in the pan. Cook, turning once, until golden on both sides, 5 to 6 minutes total.
Place the frying pan in the preheated oven, and bake until firm to the touch and pale pink when cut in the center, about 10 to 12 minutes. Do not allow the nut coating to burn. Transfer the pork chops to a warmed platter, and garnish with parsley sprigs. Serve immediately.
INGREDIENTS
2 cups pecans
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
3 eggs
6 (1 inch thick) pork chops
3 tablespoons unsalted butter
6 sprigs Italian flat leaf parsley
DIRECTIONS
Preheat an oven to 350 degrees F (175 degrees C). Spread the pecans on a baking sheet, and bake until lightly toasted, about 5 minutes. Set pecans aside to cool. Raise the oven temperature to 375 degrees (190 degrees C).
Chop pecans finely, and then combine in a shallow bowl with the salt and pepper. Place the flour in another shallow bowl. In a third bowl, whisk the eggs together until well blended. First dip each pork chop into the flour, shaking off any excess. Then dip the chops into the egg, and finally into the finely chopped pecans.
In a large oven-proof frying pan, melt the butter over a medium heat. Arrange the pork chops in a single layer in the pan. Cook, turning once, until golden on both sides, 5 to 6 minutes total.
Place the frying pan in the preheated oven, and bake until firm to the touch and pale pink when cut in the center, about 10 to 12 minutes. Do not allow the nut coating to burn. Transfer the pork chops to a warmed platter, and garnish with parsley sprigs. Serve immediately.
Saturday, December 16, 2006
Cheesy Chicken And Rice Bake
Cheesy Chicken And Rice Bake
* comes from Campbells
1 can of Campbells Cream of Chicken Soup
1 1/3 c. water
3/4 c. of uncooked regular rice
onion powder
pepper
4 skinless chicken breast
1 c. shredded Chedder cheese
Mix soup, water, rice, onion powder, and pepper in a shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover and bake at 375 degrees for 45 min. or until chicken is no longer pink and rice is done. Top with cheese.
Veggies Variation: Add 2 cups of fresh, canned, or frozen vegetables into soup mixture before topping with chicken.
Mexican Variation: Omit onion powder and pepper. Add chili pepper into soup mixture and top with Mexican cheese
Italian Variation: Omit onion powder and pepper. Add Italian seasoning into soup mixture and substitue 1/2 c. of Parmesan Cheese in place of Cheddar cheese.
* comes from Campbells
1 can of Campbells Cream of Chicken Soup
1 1/3 c. water
3/4 c. of uncooked regular rice
onion powder
pepper
4 skinless chicken breast
1 c. shredded Chedder cheese
Mix soup, water, rice, onion powder, and pepper in a shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover and bake at 375 degrees for 45 min. or until chicken is no longer pink and rice is done. Top with cheese.
Veggies Variation: Add 2 cups of fresh, canned, or frozen vegetables into soup mixture before topping with chicken.
Mexican Variation: Omit onion powder and pepper. Add chili pepper into soup mixture and top with Mexican cheese
Italian Variation: Omit onion powder and pepper. Add Italian seasoning into soup mixture and substitue 1/2 c. of Parmesan Cheese in place of Cheddar cheese.
Grilled Mustard Dill Burgers
Grilled Mustard-Dill Burgers
3 tablespoons sour cream
3 tablespoons Dijon mustard
1 1/2 tablespoons chopped fresh dill
10 ounces lean ground beef
freshly-ground black pepper
2 hamburger buns, split
2 tomato slices
2 bibb lettuce leaves
Prepare barbecue (medium-high heat). Mix first 3 ingredients in medium bowl. Transfer 3 tablespoons sauce to small bowl and reserve. Add meat to remaining sauce in medium bowl and mix gently. Divide meat mixture into 2 equal portions. Flatten each to 1/2-inch-thick patty; sprinkle with salt and pepper.
Grill cut side of buns until toasted, about 1 minute. Grill patties to desired doneness, about 4 minutes per side for medium. Spread bottom half of buns with reserved sauce. Top each with burger, tomato slice, lettuce and bun top.
3 tablespoons sour cream
3 tablespoons Dijon mustard
1 1/2 tablespoons chopped fresh dill
10 ounces lean ground beef
freshly-ground black pepper
2 hamburger buns, split
2 tomato slices
2 bibb lettuce leaves
Prepare barbecue (medium-high heat). Mix first 3 ingredients in medium bowl. Transfer 3 tablespoons sauce to small bowl and reserve. Add meat to remaining sauce in medium bowl and mix gently. Divide meat mixture into 2 equal portions. Flatten each to 1/2-inch-thick patty; sprinkle with salt and pepper.
Grill cut side of buns until toasted, about 1 minute. Grill patties to desired doneness, about 4 minutes per side for medium. Spread bottom half of buns with reserved sauce. Top each with burger, tomato slice, lettuce and bun top.
Sour Cream Noodle Casserole
Sour Cream Noodle Casserole
1 (8 oz.) pkg. medium noodles
1 lb. ground beef (I used sausage)
1 tbsp. butter
1/4 tsp. garlic salt
1/8 tsp. black pepper
1 c. tomato sauce
1 c. sm. curd Cottage cheese
1 c. sour cream
1 c. chopped green onions
1 c. shredded sharp Cheddar cheese (or your favorite)
Cook noodles in boiling salted water. Rinse and drain. Brown meat in butter, then add salts, pepper and tomato sauce. Simmer for 5 minutes. Combine Cottage cheese, sour cream, chopped onions and noodles. Alternate layers of noodle mixture and meat mixture in a 2 quart casserole dish, beginning with noodles and ending with meat. Top with shredded cheese. Bake at 350 degrees for 25 minutes or until cheese is melted and browned.
From : AbakersDelight mailing list Chef Tamara
1 (8 oz.) pkg. medium noodles
1 lb. ground beef (I used sausage)
1 tbsp. butter
1/4 tsp. garlic salt
1/8 tsp. black pepper
1 c. tomato sauce
1 c. sm. curd Cottage cheese
1 c. sour cream
1 c. chopped green onions
1 c. shredded sharp Cheddar cheese (or your favorite)
Cook noodles in boiling salted water. Rinse and drain. Brown meat in butter, then add salts, pepper and tomato sauce. Simmer for 5 minutes. Combine Cottage cheese, sour cream, chopped onions and noodles. Alternate layers of noodle mixture and meat mixture in a 2 quart casserole dish, beginning with noodles and ending with meat. Top with shredded cheese. Bake at 350 degrees for 25 minutes or until cheese is melted and browned.
From : AbakersDelight mailing list Chef Tamara
Shepherd's Pie
To make this for the hamburger I had some leftover meatballs from a previous meal and that is what I used for the hamburger for this recipe.
Shepherd's Pie
1 lb hamburger
1/4 c. chopped green pepper
Mashed potatos
1/4 c. chopped onions
1 can vegetable soup
Brown hamburger, onion, and green pepper. Stir in soup. Put in casserole dish and place mashed potatos on top. Bake at 425 degrees for 15 minutes.
Shepherd's Pie
1 lb hamburger
1/4 c. chopped green pepper
Mashed potatos
1/4 c. chopped onions
1 can vegetable soup
Brown hamburger, onion, and green pepper. Stir in soup. Put in casserole dish and place mashed potatos on top. Bake at 425 degrees for 15 minutes.
Roasted Parmesan Potato Wedges
Roasted Parmesan Potato Wedges
4 potatos
2 tsp. canola oil
1.2 c. grated Parmesan cheese
basil
seasoned salt
onion powder
garlic powder
pepper
Cut potatos into wedges. In a large bowl, sprinkle potatos with oil and the rest of the ingredients, toss well to coat. Arrange potatos in a single layer on a baking pan. Bake at 350 degrees for 45 - 55 minutes or until golden brown and tender.
4 potatos
2 tsp. canola oil
1.2 c. grated Parmesan cheese
basil
seasoned salt
onion powder
garlic powder
pepper
Cut potatos into wedges. In a large bowl, sprinkle potatos with oil and the rest of the ingredients, toss well to coat. Arrange potatos in a single layer on a baking pan. Bake at 350 degrees for 45 - 55 minutes or until golden brown and tender.
Mushroom Chicken Pizza
Mushroom Chicken Pizza
a pizza crust
1 can Italian tomato paste
1-1/2 c. cubed cooked chicken
2 c. cherry tomatoes, halved
1/2 c sliced fresh mushrooms
1/4 c. olives
garlic powder
pepper
1 TBS. olive oil
shredded mozzarella cheese
Put the pizza crust on a baking sheet. Spread on top of crust the tomato paste, chicken, tomato halves, mushrooms, olives, garlic powder, and pepper. Drizzle with oil. Sprinkle with cheese. Bake at 13 - 16 minutes or until cheese is melted.
a pizza crust
1 can Italian tomato paste
1-1/2 c. cubed cooked chicken
2 c. cherry tomatoes, halved
1/2 c sliced fresh mushrooms
1/4 c. olives
garlic powder
pepper
1 TBS. olive oil
shredded mozzarella cheese
Put the pizza crust on a baking sheet. Spread on top of crust the tomato paste, chicken, tomato halves, mushrooms, olives, garlic powder, and pepper. Drizzle with oil. Sprinkle with cheese. Bake at 13 - 16 minutes or until cheese is melted.
Tuesday, December 12, 2006
Crunchy Cheese Toasts
Crunchy Cheese Toasts
1 loaf french bread
1/2 c. olive oil
1 tsp. dried thyme
1/4 to 1/2 tsp.cayenne pepper
2 c. shredded Mexican cheese blend
Cut French bread into slices. Place on baking sheet. In a small bowl, whisk the oil, thyme and cayenne until blended. Brush over bread slices. Sprinkle with cheese. Bake at 300 degrees for 12-15 minutes or until bread is golden brown and cheese is bubbly.
1 loaf french bread
1/2 c. olive oil
1 tsp. dried thyme
1/4 to 1/2 tsp.cayenne pepper
2 c. shredded Mexican cheese blend
Cut French bread into slices. Place on baking sheet. In a small bowl, whisk the oil, thyme and cayenne until blended. Brush over bread slices. Sprinkle with cheese. Bake at 300 degrees for 12-15 minutes or until bread is golden brown and cheese is bubbly.
Saturday, December 09, 2006
Oven Roasted Carrots
Oven Roasted Carrots
2 pounds baby carrots
4 small onions, quartered
6 garlic cloves, peeled
2 TBS. olive or vegetable oil
2 tsp. white wine vinegar or cider vinegar
thyme
pepper
Place carrots, onions and galric in a baking pan. Drizzle with oil and vinegar. Sprinkle with oil thyme and pepper, gently toss to coat. Cover and bake at 450 degrees for 20 minutes; stir. Bake, uncovered for 10 minutes longer or until carrots are crisp-tender.
2 pounds baby carrots
4 small onions, quartered
6 garlic cloves, peeled
2 TBS. olive or vegetable oil
2 tsp. white wine vinegar or cider vinegar
thyme
pepper
Place carrots, onions and galric in a baking pan. Drizzle with oil and vinegar. Sprinkle with oil thyme and pepper, gently toss to coat. Cover and bake at 450 degrees for 20 minutes; stir. Bake, uncovered for 10 minutes longer or until carrots are crisp-tender.
Garlic Green Beans
Garlic Green Beans
1-1/2 pounds fresh green beans
2 TBS. olive or canola oil
3 garlic cloves, minced
2 tsp. Italian seasoning
pepper
In a baking pan, toss green beans, oil, garlic and Italian seasoning until beans are well coated. Bake, uncovered at 450 degrees for 12-15 minutes or until beans are crisp-tender and lightly browned. Sprinkle with pepper.
1-1/2 pounds fresh green beans
2 TBS. olive or canola oil
3 garlic cloves, minced
2 tsp. Italian seasoning
pepper
In a baking pan, toss green beans, oil, garlic and Italian seasoning until beans are well coated. Bake, uncovered at 450 degrees for 12-15 minutes or until beans are crisp-tender and lightly browned. Sprinkle with pepper.
Toffee Delight Muffins
Toffee Delight Muffins
2c. flour
1c. sugar
1c. water
4 eggs
1 small pkg. instant vanilla pudding
1 small pkg. instantbutterscotch pudding
2 tsp. baking powder
3/4 c. vegetable oil
1 tsp. vanilla
Topping:
1 c. brown sugar
3/4 c. chopped pecans
1 tsp. cinnamon
Mix together all except topping ingredients. Beat 2 minutes. Using 1/2 of batter, pour and fill each muffine 1/.3 full. Mix together topping. Sprinkle 1/2 of topping on muffins. Add remaining batter to fill each muffin 2/3 full, then put rest of topping on. Bake 15 to 20 minutes at 350 degrees.
From: AbakersDelight
2c. flour
1c. sugar
1c. water
4 eggs
1 small pkg. instant vanilla pudding
1 small pkg. instantbutterscotch pudding
2 tsp. baking powder
3/4 c. vegetable oil
1 tsp. vanilla
Topping:
1 c. brown sugar
3/4 c. chopped pecans
1 tsp. cinnamon
Mix together all except topping ingredients. Beat 2 minutes. Using 1/2 of batter, pour and fill each muffine 1/.3 full. Mix together topping. Sprinkle 1/2 of topping on muffins. Add remaining batter to fill each muffin 2/3 full, then put rest of topping on. Bake 15 to 20 minutes at 350 degrees.
From: AbakersDelight
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