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RECIPE OF THE MONTH

#31 User is offline   Soo Sassy 

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Posted 25 September 2007 - 06:37 AM

Chili Potato Burrito

INGREDIENTS
4 potatoes, peeled and chopped
1 cup shredded Colby-Monterey Jack cheese
2 teaspoons chili powder
1 teaspoon ground cumin
1 clove garlic, minced
salt and pepper to taste
8 (6 inch) flour tortillas
1/2 cup red enchilada sauce

DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl, combine mashed potatoes, 3/4 cup cheese, chili powder, cumin, garlic, salt and pepper. Spoon evenly into tortillas, and roll up. Place rolled tortillas side by side in a 8x8 inch baking pan. Spread enchilada sauce evenly over the top, and sprinkle with remaining cheese.
Bake in the preheated oven 15 minutes, or until cheese is bubbly.

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#32 User is offline   Soo Sassy 

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Posted 26 September 2007 - 06:35 AM

Country Salisbury Steak

1-1/2 lb. extra lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups water, divided
3/4 cup chopped onions
1 pkg. (8 oz.) fresh mushrooms, sliced
1/2 cup KRAFT Original Barbecue Sauce

PREHEAT oven to 375°F. Mix meat, stuffing mix, 1-1/4 cups of the water and the onions until well blended. Shape into six 1/2-inch-thick oval patties. Place on 15x10x1-inch baking pan.
BAKE 25 min. or until cooked through (160°F).
MEANWHILE, spray large nonstick skillet with cooking spray. Add mushrooms; cook on medium-high heat 5 min. or until lightly browned, stirring occasionally. Add barbecue sauce and remaining 1/4 cup water. Reduce heat to low. Cook 1 to 2 min. or until sauce is heated through. Serve over the patties.


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#33 User is offline   Soo Sassy 

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Posted 28 September 2007 - 10:18 AM

Michigan Style Duck


6ea Duck breasts (Julienne)

2ea Granny Smith apples (Diced)

½ ea Red onion (Diced)

½ c Sun Dried Cherries

½ c Frangelico

½ c Pure Maple Syrup

¼ c Brown Sugar

½ stick Butter

2/3c Heavy Cream

Julienne and carefully check breasts for shot. Sauté in melted butter until brown and remove from pan (unless you like your duck really well done). Add Onions and apples to pan and sauté briefly. Flame with Frangelico (or any nut flavored liquor-Amaretto, Noccello etc) Add Syrup and brown sugar reduce until slightly thick then add cream and reduce. Add duck to sauce and add more liquor if you like more flavor. It is a light sauce that accents the duck well. You can add many things to this sauce such as other dried fruits, nuts, figs, celery, Cinnamon, or whatever you may enjoy.

*submitted by Chefnutz

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#34 User is offline   Soo Sassy 

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Posted 02 October 2007 - 06:30 AM

Chicken Pot Pie


INGREDIENTS
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk

2 (9 inch) unbaked pie crusts

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

*tried this recipe yesterday (10/17/07) and it was yummy!
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#35 User is offline   Soo Sassy 

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Posted 09 October 2007 - 06:50 AM

Chicken Breasts With Penne and Tomato Sauce Casserole

4-5 tablespoons olive oil
6 boneless chicken breasts
salt and pepper
1 medium onion, chopped
1-2 tablespoon chopped fresh garlic
1 tablespoon dried oregano
1 teaspoon dried basil
1 teaspoon dried red pepper flakes (or to taste)
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can stewed tomatoes (with juice)
1-2 teaspoon sugar
1/2 cup dry white wine
1 large bay leaf
10 ounces penne pasta (cooked to JUST firm-tender and drained, can use more if desired)
2 cups grated mozzarella cheese (can use less)
2/3 cup grated parmesan cheese, divided (can use more or less)

Set oven to 375 degrees.
Butter a 13 x 9-inch baking dish.
heat oil in a skillet.
Season the chicken with salt and pepper, then brown on both sides about 5 minutes per side; transfer to a plate.
Add in onion, garlic, oregano, basil and crushed red pepper flakes; saute about 5 minutes.
Add in the crushed tomatoes, stewed tomatoes with juice, wine, sugar and bay leaf; cook for about 35-40 minutes, season with salt and pepper.
Line the bottom of the dish with cooked penne pasta, sprinkle the top with about 1/3 cup grated Parmesan cheese.
Arrange the browned chicken pieces on top of the cooked pasta.
Remove bay leaf and spoon the sauce over the chicken covering chicken and pasta completely.
Mix the mozzarella cheese with 1/3 cup Parmesan cheese, then sprinkle over the top of the sauce.
Bake for about 20 minutes, or until the chicken is cooked and the sauce is bubbly.

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#36 User is offline   Soo Sassy 

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Posted 17 October 2007 - 07:41 AM

Broccoli-Cheddar Chicken Bundles

Prep Time: 10 min
Total Time: 40 min
Makes: 4 servings, two bundles each

8 boneless skinless chicken thighs (1 lb.)
1 cup frozen broccoli florets, thawed, chopped
1 cup KRAFT Shredded Cheddar Cheese
4 slices OSCAR MAYER Bacon, cooked, crumbled
1 pouch SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

PREHEAT oven to 400ºF. Place chicken thighs, smooth-sides down, on cutting board. Flatten slightly by pounding with meat mallet to 1/2-inch thickness. Top evenly with broccoli; sprinkle with cheese and bacon.
ROLL up each chicken thigh tightly, starting at one of the short ends; secure with wooden toothpicks. Place coating mix in shallow bowl. Roll each chicken bundle in coating mix until evenly coated on all sides. Place, seam-sides down in single layer in foil-lined shallow baking pan.
BAKE 25 to 30 min. or until chicken is cooked through (170ºF). Remove and discard toothpicks before serving.


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#37 User is offline   Soo Sassy 

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Posted 24 October 2007 - 06:58 AM

Southern Fried Apples

INGREDIENTS:
8 medium Granny Smith apples, chopped
1/4 cup butter
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

PREPARATION:
Melt butter in a heavy skillet over medium-low heat. Add apples, brown sugar, cinnamon and nutmeg. Sauté 15 to 20 minutes, or until apples are tender. Serve as a side dish for pork or with breakfast. Serves 6.
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#38 User is offline   Soo Sassy 

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Posted 26 October 2007 - 06:24 AM

Foil-Pack Fish Florentine

Prep Time: 15 min
Total Time: 30 min
Makes: 2 servings, one packet each

1 cup instant white rice, uncooked
1 cup warm water
1 halibut fillet (1/2 lb.), cut crosswise in half
2 cups baby spinach leaves, coarsely chopped
1/4 cup KRAFT Sun-Dried Tomato Dressing
1 Tbsp. KRAFT 100% Grated Parmesan Cheese

PREHEAT oven to 375ºF. Spoon 1/2 cup rice onto center of each of two 18-inch-long sheets of heavy-duty foil. (Or use double-layer sheets of regular foil.) Fold up all sides of foil slightly to form rim. Pour 1/2 cup warm water over each mound of rice; top each with 1 fish piece.
ARRANGE spinach around fish. Drizzle dressing evenly over fish and spinach. Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place foil packets in single layer in shallow baking pan.
BAKE 15 min. Place one packet on each of two dinner plates. Cut slits in foil with sharp knife to release steam before opening each packet. Sprinkle evenly with cheese.


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#39 User is offline   Soo Sassy 

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Posted 30 October 2007 - 07:55 AM

Ham & Potato Soup

INGREDIENTS
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

DIRECTIONS
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

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#40 User is offline   Soo Sassy 

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Posted 07 November 2007 - 07:18 AM

Polynesian Glazed Meatballs

1 tsp. oil
1 large red pepper, chopped
1 onion, chopped
1/4 cup original barbecue sauce
1 tsp. ground ginger
1 tsp. garlic powder
2 cans (8 oz. each) pineapple chunks, drained, liquid reserved
12 oz. (3/4 of 1-lb. pkg.) frozen cooked meatballs (or make your own)
2 cups instant white rice, uncooked

HEAT oil in large skillet on medium-high heat. Add peppers and onions; cook 5 min. or until crisp-tender, stirring frequently.
STIR in barbecue sauce, ginger, garlic powder and reserved pineapple liquid. Add meatballs; mix lightly until evenly coated. Cook 10 min. or until meatballs are heated through, stirring occasionally. Meanwhile, cook rice as directed on package.
STIR pineapple into meatball mixture. Serve over the rice.

To jazz it up a bit:

For a burst of flavor, stir 1/2 tsp. grated orange peel into the water in saucepan before using to cook rice as directed.


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#41 User is offline   Soo Sassy 

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Posted 14 November 2007 - 07:47 AM

Quick & Easy Pork Chop Simmer

1/4 cup Original Barbecue Sauce
1/4 cup Zesty Italian Dressing
1 Tbsp. GREY POUPON Savory Honey Mustard
4 bone-in pork chops (1-1/2 lb.), 3/4 inch thick
2 cups thinly sliced carrots
1-1/2 cups instant white rice, uncooked

MIX barbecue sauce, dressing and mustard in glass dish until well blended. Remove 6 Tbsp. of the barbecue sauce mixture for later use.
ADD chops to remaining barbecue sauce mixture in dish; turn over to evenly coat both sides of each chop. Refrigerate 10 min.
COOK chops in large skillet on medium heat 5 min.; turn over. Add reserved barbecue sauce mixture and the carrots; cover. Cook 7 to 10 min. or until sauce is thickened and chops are cooked through (160ºF) , stirring occasionally. Meanwhile, cook rice as directed on package. Serve with the chops.


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#42 User is offline   Soo Sassy 

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Posted 20 November 2007 - 08:42 AM

Elegant Turkey Stuffing

INGREDIENTS
1 cup raisins
1 1/2 cups orange liqueur
1/2 cup unsalted butter
2 cups chopped celery
1 large onion, chopped
1 pound spicy Italian sausage, casing removed
1 (16 ounce) package herb-seasoned dry bread stuffing mix
1 cup chopped pecans
4 Granny Smith apples - peeled, cored and chopped
1/2 cup unsalted butter, melted
2 cups chicken broth
4 teaspoons chopped fresh sage
salt and pepper to taste

DIRECTIONS
Place the raisins in a small saucepan, and cover with 1 cup of liqueur. Bring to boil, remove from heat, and set aside.
In a large skillet, melt 1/2 cup butter over medium heat. Saute the celery and onion in the butter for 10 minutes. Transfer to a large mixing bowl.
In the same skillet, cook the sausage over medium-high heat until crumbled and evenly brown. Drain.
Combine the sausage and stuffing mix with the celery and onion mixture. Stir in the raisins and liqueur, pecans, and apples. Mix in melted butter, chicken broth, 1/2 cup orange liqueur; the stuffing should be totally moistened. Season with sage, salt, and pepper.

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#43 User is offline   Soo Sassy 

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Posted 04 December 2007 - 08:23 AM

Southern Sweet Potato Soup


2 tablespoons butter or margarine
1 medium onion, chopped
1 celery rib, chopped
1 garlic clove, minced
2 cups chicken broth
1 large sweet potato, peeled and sliced
1 1/2 tablespoons peanut butter
1 (1 1/4-inch) cinnamon stick
1 1/2 cups whipping cream*
1/4 teaspoon salt
1/4 cup whipping cream
2 teaspoons molasses
Pinch of salt
Pinch of ground nutmeg
Garnishes: chopped dry-roasted peanuts, fresh thyme sprigs

Melt butter in a large saucepan over medium heat; add onion and celery, and sauté 10 minutes or until tender. Add garlic, and sauté 1 minute.
Stir in broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer 15 to 20 minutes or until potato is tender. Remove and discard cinnamon stick. Process sweet potato mixture in a blender or food processor until smooth. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)
Return mixture to Dutch oven; stir in 1 1/2 cups whipping cream and 1/4 teaspoon salt. Cook over medium heat, stirring constantly, until thoroughly heated.
Beat 1/4 cup whipping cream, molasses, pinch of salt, and nutmeg until soft peaks form. Serve with soup, and garnish, if desired.
Makes 1 quart.

* 1 1/2 cups fat-free half-and-half may be substituted for 1 1/2 cups whipping cream.


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#44 User is offline   Soo Sassy 

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Posted 13 December 2007 - 01:23 PM

Cherry Balls

2 cups flour
1/2 teaspoon salt
3/4 cup butter
1/2 cup sugar
2 teaspoons vanilla
1 egg
1/2 cup chopped walnuts (optional)

1 jar marachino cherries powdered sugar (for decoration)

Cream butter and sugar together. Add egg and vanilla. Sift flour and salt together and add to wet mixture. Stir in nuts.

Roll the dough into balls, a little smaller than a golfball. Poke a thumb or finger into the dough and insert a cherry, forming the dough around the cherry (so the cherry is now in the middle).

Bake at 350 for 12-15 minutes. When they're cool, roll the cookies in powdered sugar.


*submitted by Freckles
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#45 User is offline   Soo Sassy 

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Posted 18 December 2007 - 12:22 PM

Italian Sausage Soup

INGREDIENTS
1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

DIRECTIONS
In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

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