OK had to change the opening line. I WILL be posting recipes.. any requests?

Don't want to interrupt your thread, but great idea Pap!!

Papetlover, these sound like some good recipes.

I will probably try some, Ill let you know how they turn out. I like pictures with my food so I know what Im cooking, lol.. so Ill have to do some searching.

Yum!! Just reading this thread is making me hungry!! Thanks for sharing!!

quote:

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Originally posted by Susie:
Papetlover, these sound like some good recipes.

I will probably try some, Ill let you know how they turn out. I like pictures with my food so I know what Im cooking, lol.. so Ill have to do some searching.

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Hi Susie,
This place usually has pics of the recipes.
http://www.foodnetwork.com/

Crab Newburg

Ingredients:

1 lb. Crab claw meat
1/4 cup melted butter
1/2 tsp salt
1 tsp paprika
Pinch cayenne pepper
2 cups light cream
2 egg yolks, beaten
2 tbsp dry sherry
2 tbsp flour
1/2 pound wide noodles, cooked

Preparation:

In a large skillet, slowly melt butter. Add salt, paprika, hot pepper and flour. Add cream gradually and simmer, stirring constantly, until smooth and thickened slightly.

Stir a little of the cream sauce into egg yokes. Add egg yokes to remaining sauce, stirring constantly.

Add Crab meat. Simmer until heated. Stir in sherry. Serve immediately over cooked noodles.

Garlic Roasted Potato Skins

Active time: 30 min Start to finish: 1 3/4 hr

3 lb russet (baking) potatoes (6 to 8 medium; preferably organic)
1 small head garlic (2 inches in diameter)
3/4 stick (6 tablespoons) unsalted butter, softened
1 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 350F. Prick each potato once or twice with a fork. Cut off
and discard top fourth of garlic head, then wrap garlic tightly in foil.
Bake garlic and potatoes on same rack in lower third of oven until
potatoes are tender, 50 minutes to 1 hour. Remove potatoes from oven and
cool on a metal rack 15 minutes. Continue to bake garlic until tender,
about 15 minutes more, then cool in foil on rack. While garlic cools,
halve potatoes lengthwise, then quarter each half (to form short wedges).
Scoop out potato flesh (reserving it for another use), leaving
1/4-inch-thick potato skins. Increase oven temperature to 425F. Squeeze
garlic into a small bowl, discarding garlic skins, and mash to a paste
with butter, salt, and pepper using a fork. Divide garlic paste among
potato skins (about 1/2 teaspoon each), spreading evenly, then roast skins
in a large shallow baking pan (1 inch deep) until golden and crisp, 20 to
25 minutes.

Peanutty Brownie Bars

2 cups Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1 cup creamy peanut butter
1/2 cup (1 stick) butter or margarine, softened
3/4 cup brown sugar, firmly packed
1 large egg
1/2 cup butter or margarine, softened
1 cup granulated sugar
2 large eggs
1/2 cup . Baking Cocoa
1/2 cup all-purpose flour

Preheat oven to 350 f. For crust: combine oats and flour in medium bowl.
Beat
peanut butter, butter and brown sugar in large bowl with electric mixer
until
creamy (about 2 minutes). Add egg and continue beating until blended. Stir
in
oat mixture; mix well (mixture will be crumbly.) Reserve 1 cup mixture for
topping. Set aside. Press remaining oat mixture firmly onto bottom of
ungreased
13 x 9-inch baking pan. Bake for 10 minutes or until light golden brown.
Cool in
pan on wire rack for 10 minutes. For brownie filling: beat butter and
granulated
sugar with electric mixer in large bowl until creamy, about 2 minutes. Add
eggs
and continue beating until well blended, about 2 minutes. Stir in cocoa
and
flour; mix well. Spread over warm crust. Sprinkle evenly with reserved oat
mixture. Bake for 30 to 35 minutes or until center of brownie mixture
feels firm
when lightly touched. (do not overbake.) Cool completely. Cut into bars.
Store
tightly covered.
Makes 24 bars.

Tip for easy to peel hard boiled eggs.

Instead of boiling them, steam them.

Do this by placing eggs in a pot the has an insert for straining. Put just enough water to reach bottom of strainer. Place on high heat and cook as you normally would. Boil the water for 5 to 6 mins, then turn off the heat. Just let the eggs stand in this until cool.

That way when attempting to peel an egg, they peel much easier and nicer if you are making say deviled eggs.

Chicken Cordon Bleu


6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream



1 Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2 Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3 Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.


Makes 6 servings

Angel Hair Pasta Chicken

2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cubed
12 ounces angel hair pasta
1 carrot, sliced diagonally into 1/4 inch thick slices
1 (10 ounce) package frozen broccoli florets, thawed
2 cloves garlic, minced
2/3 cup chicken broth
1 teaspoon dried basil
1/4 cup grated Parmesan cheese




1 Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken and saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and drain on paper towels.
2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 4 minutes, or until al dente; drain and set aside.
3 While pasta is cooking, heat 2nd tablespoon oil over medium heat in same skillet used for chicken. Stir fry carrots for about 4 minutes, then add broccoli and garlic and stir fry for another 2 minutes. Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 4 minutes.
4 Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately.


Makes 6 servings

Garlic Chicken

3 tablespoons butter
4 skinless, boneless chicken breast halves
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder


1 Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.


Makes 4 servings

Chicken Rollatini


4 skinless, boneless chicken breast halves or
6 to 8 chicken thighs for those who prefer
Dark meat.
1/2 cup shredded Parmesan cheese
1 clove garlic, finely chopped
4 teaspoons butter
4 ounces thinly sliced prosciutto
10 ounces sliced whole milk mozzarella cheese
1/3 cup white wine
1/4 cup olive oil
1 pinch black pepper


1 Preheat oven to 325 degrees F
2 Pound chicken breasts or thighs flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.
3 In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
4 Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.


Makes 4 servings

Bohemian Macaroni and Cheese

2 (7.25 ounce) packages dry macaroni and cheese
1 green bell pepper, chopped
1 onion, chopped
1 large tomato, chopped
1 pound bacon - cooked and crumbled


1 Prepare both boxes of macaroni and cheese according to package directions.
2 Meanwhile, in a large bowl mix together the chopped bell green pepper, onion, tomato, and crumbled bacon.
3 Mix in prepared macaroni and cheese to large bowl with vegetables and bacon. Stir to incorporate ingredients evenly. Pour into a 9x13 inch baking dish.
4 Bake in a preheated 350 degree F oven for 45 to 60 minutes, or until crispy on top. Serve warm.


Makes 6 servings

Wedding Soup

1 (4 pound) whole chicken
1 large onion
6 stalks celery with leaves, chopped
9 carrots, sliced
1 sweet potato, cubed
1/2 medium head cabbage, coarsely chopped
2 (14.5 ounce) cans chicken broth
2 (6 ounce) cans roasted garlic tomato paste

1 1/2 pounds lean ground beef
2 eggs
1/2 cup dry bread crumbs
1/2 cup grated Romano cheese

1 (16 ounce) package acini di pepe pasta
1 cup grated Parmesan cheese for topping

1 In a large stockpot, place the chicken, whole onion and cans of broth. Add enough water to cover the chicken. Bring to a boil and cook until the chicken is falling off of the bones.
2 Remove the chicken from the pot and separate the meat from the bones. Tear chicken into bite sized pieces and return them to the soup pot. Remove the onion from the broth, chop and return to the pot. Add the celery, carrots, sweet potato and cabbage. Stir in the tomato paste.
3 In a medium bowl, combine the ground beef, eggs, bread crumbs and Romano cheese. Mix well with your hands then form into walnut sized balls. Add the balls to the soup. Continue to cook the soup for an additional hour, or until vegetables are tender.
4 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve the soup over pasta and top each bowl with a generous pinch of grated Parmesan cheese.


Makes 24 servings

Wisconsin Cheese Soup

1 cup sliced carrots
2 cups chopped broccoli
1 cup water
1 teaspoon chicken bouillon granules
1/4 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon ground black pepper
2 cups milk
2 cups shredded sharp Cheddar cheese


1 In a small saucepan over medium-high heat, combine carrots, broccoli, water, and bouillon. Bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Remove from heat, and set aside.
2 In a large saucepan, cook onion in butter over medium heat until onion is translucent. Stir in flour and pepper; cook 1 minute. Stir in milk. Bring to a boil, then stir in cheese until melted. Stir in reserved vegetables and cooking liquid. Heat through, and serve.


Makes 4 servings

Do you have a recipe for turkey rolls? (please)

Easy Shrimp Dinner

2 1/2 cups water
3 cubes chicken bouillon
3 pounds shrimp, peeled and deveined
1/3 cup chopped green onion
1/4 cup soy sauce
salt to taste
1/4 cup cornstarch
1/4 cup cold water
12 ounces trimmed snow peas
4 small ripe tomatoes, diced

1 In a large saucepan, heat 2 1/2 cups water to a boil over medium-high heat. Dissolve bouillon in boiling water. Add shrimp, green onion, soy sauce and salt. Boil for 3 minutes.
2 Dissolve cornstarch in cold water; stir into shrimp mixture. Cook until sauce is thick, then add tomatoes and snow peas. Serve hot.


Makes 8 servings

Shrimp and Crab Casserole

2 cups water
1 cup uncooked white rice
1 pound crab meat
2 (12 ounce) packages frozen shrimp, thawed
2 cups mayonnaise
1 cup chopped onion
2 cups milk
1 teaspoon hot pepper sauce
1/2 cup sliced almonds
10 buttery round crackers, crushed


1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3 quart casserole dish.
2 In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
3 Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well.
4 Cover top of casserole with crumbled crackers. Bake, uncovered, in preheated oven for 30 to 40 minutes, or until casserole is bubbling.


Makes 6 servings

Turkey Stuffing Roll-Ups

1 (6 ounce) package stuffing mix
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
3/4 cup milk
1 pound sliced deli smoked turkey
1 (2.8 ounce) package French-fried onions, crushed

1 Prepare stuffing mix according to package directions.
2 Meanwhile, in a bowl, combine soup and milk; set aside.
3 Spoon about 1/4 cup stuffing onto each turkey slice. Roll up and place in a greased 13-in. x 9-in. x 2-in. baking dish. Pour soup mixture over roll-ups.
4 Bake, uncovered, at 350 degrees for 20 minutes. Sprinkle with onions. Bake 5 minutes longer or until heated through.



here you go Sally