Pineapple - Glazed Carrots

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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

Oven Fried Potatoes

Oven Fried Potatoes

potatoes, cut in strips or chunks
2-4 TBS. oil or melted butter

In a large bowl, toss the potatoes with the oil. Add other seasonings of your choice and mix well. Lightly oi a baking pan and spread the potatoes in it. Bake at 425 for 30 - 45 minutes.

Choose from the seasonings below or make up your own mix.

1/2 c. bread crums
1.2 c. grated Parmesan cheese
1/2 tsp. paprika
1/2 tsp. garlic powder

Plain
1/4 tsp. pepper
1 garlic clove, chopped

Mexican
2 BS. chopped green onion
3/4 tsp. cumin
3/4 tsp chili powder

Spicy
1/2 c. chopped green pepper
3/4 tsp. paprika
1 garlic clove chopped
1/4 tsp. tyme

Italian
3/.4 tsp. oregano
1 garlic clove, chopped
1/4 tsp. crushed red pepper

From: Lets Cook Mailing List

Lo-Carb Crock Pot Herbed Round Steak

Lo-Carb Crock Pot Herbed Round Steak

1 beef round steak
1 TBS oil
1 onion
1 can of cream of celery soup
1 tsp. oregano
1/2 tsp. thyme
1 TBS. garlic powder
1 TBS. Worcheshire Sauce
pepper, to taste

Cut meat into serving size pieces. Brown in oil. Slice onion and place in the bottom of the crockpot. Place meat on top. Combine remaining ingredients and pour on top of meat. Cook on High for 5 hours.

Got from: Beef-recipes Mailing List

Pierogi's With Sweet Italian Casserole

Pierogi's With Sweet Italian Sausage Casserole

1 1/2 lbs. sweet Italian sausage; cut into slices
1 box Mrs. T's pierogis
1 green pepper, diced
1 onion, diced
2 gloves of garlic, minced
1 c. diced tomatoes
1 jar of spaggeti sauce
1 pk. of shredded chesse
1/2 c. parmesean cheese

Brown sausage. Then add peppers, onions, and garlic to the sausage until slightly soften. In a baking pan add a little of the spagetti sauce just to coat the bottom. Add the pierogi's, then add the can of tomatoes. Next add the sausage mixture then the spaggetti sauce. Layer the cheese and top with the parmesean cheese. Bake at 350 for 35 to 45 minutes.

Served with garlic bread.

* Recipe from Let's Cook Mailing List.

Asparagus w/ Mustard Sauce

Asparagus w/ Mustard Sauce

2 pounds fresh asparagus, trimmed
3 TBS. butter
Pepper
1 c. sour cream
1/4 c. Dijon mustard
2 TBS. red wine vinegar
2 tsp. sugar
1/8 tsp. crushed red pepper flakes

Place asparagus in a baking dish. Dot with butter. Sprinkle with pepper. Cover and bake at 400 degrees for about 25-30 minutes or until tender. In a microwave safe bowl, combine the remaining ingredients. Cover and microwave until heated through. Serve over asparagus.

Pineapple Zucchini Muffins

Pineapple Zucchini Muffins

4 1/2 c. all-purpose flour
2 1/2 c. white sugar
1 TBS. baking poder
1 TBS. baking soda
1 TBS. ground cinnamon
2 c. vegetable oil
6 eggs
3 c. shredded zucchini
1 can crushed pineapple, drained
3 tsp. vanilla extract

Preheat overn to 325 degrees. Grease muffin pans. In a large bowl, combine flour, sugar, baking powder, baking soda, and cinnamon. In a separate bowl, mix the oil, eggs, and vanilla. Mix this liquid into the dry mixture and stir. Add zucchini, and pineapple. Mix until smooth. Fill muffin cups 2/3 to 3/4 full. Bake for about 20 to 25 minutes.

This makes 3-4 dozens.

What I did was made 2 dozen muffins and turn the rest into zucchini bread.

*From: Abakersdelight mailing List

Steak Fajita Kabobs

Steak Fajita Kabobs

2 tsp. paprika
1-1/2 tsp. ground cumin
1-1/2 tsp. dried oregano
1 tsp. garlic powder
1/8 to 1/4 crushed red pepper flakes
1-1/2 pounds steak or pork loin chops, cut into 1 inch cubes
1 small green pepper, cut into 1 inch pieces
1 small onion, cut into wedges
8 large fresh mushrooms
16 grape tomatos
8 flour tortillas (8 inches), warmed
3/4 c. chunky salsa
sour cream

In a large resealable plastic bag, combine the paprika, cumin, oregano, garlic powder and pepper flakes; add the pork or steak. Seal the bag and toss to coat. On eight metal skewers, alternately thread the pork (steak), green pepper, onion, mushrooms, and tomatoes. Grill the kabobs over medium heat or until meat is no loger pink. Place each kabob in a tortilla; remove skewers and fold tortillas in half. Serve with salsa and sour cream.


* came from Taste of Home

Sides: rice

Florentine Veggie Pizza

Florentine Veggie Pizza (Original Recipe)

1 Pizza Crust
Olive oil to mist the crust
3/4 c. of pizza sauce
1 tsp. of olive oil
1 Tbs. of Italian dressing
5 cloves of garlic, slivered
1 small onion, chopped
1 medium green bell pepper, chopped
1/2 medium red bell pepper, chopped
2 handfuls of fresh spinach, washed and stems removed
3 TBS. cilantro, chopped
2 Roma tomatoes, sliced
2 c. of Mozzarella Cheese, shredded
1/2 c. Parmesan Cheese

1. Put the pizza crust on a pizza pan.

2. Mist crest with olive oil; Spread pizza sauce over the crust.

3. Top with 1 cup of Mozzarella Cheese; set aside.

4. In a medium skillet saute garlic, onion, and peppers in olive oil and Italian dressing until tender.

5. Spread the mixture over the cheese; in the same skillet saute the spinach and cilantro until wilted; arrange over the onio mixture.

6. Arrange sliced tomatoes over the spinach. Combine the remaining Mozzarella and Parmesan Cheese. Top the tomatoes with cheeses.

7. Bake at 425 degrees and bake for about 12 minutes.


My change to the recipe:

1 pizza crust
olive oil
garlic
onion
green pepper
tomatoes
Mozzarella Cheese
Parmesan Cheese
Feta cheese
herbs
mushrooms
pepperoni
pizza sauce

1. On the pizza crust I place some olive oil and the pizza sauce.

2. I then put pepperoni, some of the shredded chesse, and some herbs like basil, and organo.

3. In a skillet, I saute the onion, green pepper, garlic, mushrooms, and sometimes artichoke hearts in Olive oil mixed with some herbs (basil, organo, and pepper).

4. Place the mixture on top of the pizza crest.

5. I then take the rest of the shredded cheese and place on top of mixture; I then put the sliced tomatoes on top.

6. I then would put the feta cheese, the Parmesan Cheese, and some mint on top.

7. Bake at 425 for about 10 minutes.

Loaded "Baked Potatoe Soup/Tomorrow Greek Chicken in a Pita Wrap

Tomorrow Greek Chicken in a Pita Wrap

leftover chicken from the Grecian Chicken recipe
1 c. shredded lettuce
1 medium tomato, chopped
2 pita breads
1/4 c. feta cheese
home made sauce
Home made sauce:

2 TBS. sour cream
green onions, chopped
basil, oregano, and pepper

1. Heat pitas for a couple of seconds.

2. Heat and cut the chicken into strips. Place chicken strips, lettuce, and tomato evenly down centers of pitas.

3. Sprinkle feta cheese down the middle.

4. Combine the ingredients of the Home made sauce and spread it on top of the sandwich.

5. Fold and eat.

* comes from kraftfoods

Loaded "Bake Potato" Soup

3 medium baking potatoes
1 can chicken broth
1 c. milk
3 slices of bacon, crumbled and divded
3/4 shredded Cheddar Cheese, divided
2 TBS. sliced green onions, divided
1/4 c. sour cream
pepper, garlic powder, organo

1. Cut potatoes into chucks and place in crockpot.

2. Add to the potatoes: the broth, milk, some bacon, some shredded cheese, some green onions, and seasonings.

3. Turn on crockpot on low and cook all day.

4. Right before you serve add the sour cream and stir.

5. In each bowl on top of soup add: the rest of the bacon, green onions, and chedder cheese.

* came from kraftfoods