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Used to subscribe to a service that emailed recipes to a chap. Stopped it now, of course - damned inbox overflowing with the things. |
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Assure yourself that any temperature conversions are correct |
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Submitted By: Michael K. Making homemade pasta isn't nearly as difficult as you might imagine - and the difference in taste between fresh and packaged pasta is huge! Plus, when you make your own ravioli, you can stuff it with whatever you like. My favorite (chap means ‘favourite’) filling is sun-dried tomatoes and smoked cheese. For the pasta: 2 cups flour (in a large bowl) Make a well in the center (‘centre’, in English) of the bowl of flour. Mix together the eggs, oil and salt and pour into the well. Using a fork, slowly stir the flour into the egg mixture until a ball is formed. You may need to add additional flour (if the dough is too sticky) or water (if the dough is too dry.) The dough is the correct consistency when it holds its shape - without falling apart - but does not stick to you when you touch it. You should be able to roll it out with a rolling pin without it attaching itself to the pin. Lightly knead the dough on a floured surface for about 5 minutes or until the dough is smooth and elastic. Divide the pasta in half and set aside one half, covering it with a moist towel. (You will make the ravioli in two batches so that the dough does not dry out while you are working with it.) Roll out the other half of the dough, making it very thin. Cut the rolled dough into pieces about 2 inches wide by 4 inches long. For the filling: 1 cup ricotta cheese * The variety of smoked cheese used will depend on your personal preference. You can also omit the smoked cheese and use more ricotta instead. Bring a saucepan of water to a boil. Remove from the heat and add in the sun-dried tomatoes. Let sit for 5 minutes. Drain and finely chop the tomatoes. To the tomatoes add in the remaining filling ingredients. Mix well. Drop by the tablespoon onto one half of each of the dough pieces. (Do not use all of the filling at this point because you still have another batch to make.) Fold the pieces over and seal by crimping with your fingers. When finished with the first batch, go back and repeat with the second half of dough that has been set aside: roll it out; cut it in 2" x 4" pieces; stuff; and crimp. To finish: Additional ingredients: Bring a large pot of salted water to a boil. Add in the ravioli and cook for 5-6 minutes or until tender. Drain. Place 1 cup of your favorite (‘favourite’ to those of us who can spell) marinara sauce in the bottom of a baking dish. Top with the cooked ravioli, followed by 3 more cups marinara sauce. Sprinkle with grated Parmesan. Bake the ravioli in a covered dish at 350 (think the chap means 177 Celsius) degrees for 15-20 minutes or until heated through. Makes approximately 50-60 ravioli. Submitted By: Greg H. Living in the Central Valley of California, I have learned to cook with raisins and grapes as much as possible. It earns me major brownie points to show off my fabulous (surprised the chap didn’t spell it ‘fabulos’) dishes made with grapes from local vineyards; and this dish has by far earned me the most points. A warning, though: This dish is very spicy and full of garlic. Breath mints will not help, so you are better off eating it with whomever you will be spending the rest of the day! (Obviously off his rocker.) Ingredients: 1 1/2 cups seedless grapes Directions: Pre-heat the oven to 375 degrees (think he means 190o Celsius). Place the chicken in a glass baking dish that has been rubbed with olive oil. Pour the puree over the chicken. Bake, uncovered, in the oven for 40 minutes. Take the chicken out of the oven and cover with the caramelized (‘caramelised’) onion, the 1/2 cup of wine (that was set aside), most of the strips of mango, and most of the red pepper strips. Cook for another 10 minutes. Garnish the chicken on the individual plates with the remaining mango, pepper slices and the grapes (sliced in half). Tomato, Eggplant (Aubergine!) and Feta Turnovers Submitted By: Zeny S. Here in Malaysia, this is one of my favorite (‘favourite’ to native English speakers) recipes to make for friends. It can be prepared several hours in advance and then baked whenever you are ready to eat. It's quick and easy to prepare and it tastes fabulous. Ingredients: 2 medium sized eggplants (aubergines - for goodness sake!) Directions: Pre-heat the oven to 375 degrees (190o Celsius, one assumes). Unroll the pastry sheets and cut in half. Spread 1/4 of the eggplant (aubergine)/tomato mixture onto half of one of the pieces. Sprinkle with 1/4 of the feta. Be careful not to overfill and keep the mixture away from the edges. Fold the top half over and crimp the edges to keep from unfolding. Repeat process with the remaining 3 pieces of pastry. Bake on greased baking sheets for 20 minutes or until golden brown. Fabulous with a tossed salad. (Let’s not be over-modest. What!?) Servings: 4 Asparagus and Tomato Salad with Yogurt Dressing Submitted by: Elvee O. This salad takes me no more than 10 minutes to prepare. It's very simple, but that's the beauty of it. You don't need to add much to fresh asparagus and tomato to make them taste fantastic. Ingredients: 10 ounces asparagus tips and tender stems Directions: In a medium bowl, combine the asparagus, tomatoes, onions. In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top. Submitted by: Robin G. On hot summer days this is my family's favorite (favourite!) meal. I love it because I can prepare it ahead of time and then serve it up quickly without having to spend too much time in the hot kitchen. It's also great to bring to dish-to-pass picnics. Ingredients: 10 to 12 oz fresh mushrooms, sliced Directions: 1 to 2 days before serving: The night before serving: If desired, serve on a bed of fresh romaine lettuce. Crab Quesadillas with Mango Salsa Submitted by: Jamie P. I find this recipe interesting because of its combination of casual dining and elegant indulgence. It may look like just a quesadilla (apparently, this is a flour tortilla folded in half around a savoury filling, as of cheese or beans, then fried or toasted), but it's actually stuffed with crab and marscapone cheese. The mango salsa complements the seafood wonderfully. Ingredients: 1 lb. lump crab meat Directions: Preheat the oven to 450 degrees (312o Celsius, one imagines). Heat the olive oil in a frying pan. To that, add the onions and peppers. Cook for about 5 minutes or until onions are transparent. Spray half of the tortillas with cooking spray. Lay them flat (sprayed side down) on baking sheets. Add equal portions of the crab meat and then equal portions of the onions and peppers. Sprinkle with the Monterey Jack cheese. Place the remaining tortillas on top and spray with cooking spray. Bake for about 10 minutes or until golden in color (colour in english). After removing from the oven, allow to sit for a minute. Then, cut each tortilla into quarters. Serve with mango salsa (recipe follows). Mango Salsa Recipe Ingredients: 2 cups fresh mango, diced fine Directions: Combine all ingredients together. Chill for at least 2 hours before serving. Submitted By: Clinton O. Cherry season is over for the most part, but don't fret (oh all right then, a chap shan’t). Here's a wonderful cherry recipe that you can make all year long. It's fairly low-fuss and doesn't have a long baking time - which is especially nice in these dog days of summer. Ingredients: 8 oz. cream cheese, softened For the crust: Directions: To prepare the crust: Combine the cracker crumbs, almonds and cinnamon. Stir in the butter. Evenly press the mixture into the bottom of an 8-inch tart pan with removable bottom. Bake at 300 (149o Celsius is more like it) degrees for 15 minutes. Cool. Chill for 2 to 4 hours before serving. Submitted by: Jordan E. The simplest recipes often translate into the tastiest, most elegant dishes. That's certainly true in this case. There's not much to this recipe other than fresh salmon and a hint of horseradish, but believe me, it's far from plain! Ingredients: 4 salmon fillets (approx. 6 oz. each), skin removed Directions: Lightly coat the salmon fillets in the flour. Place the egg, 1 tbsp. of the horseradish and about a tbsp. of water in a shallow bowl and beat together. Dip the salmon into the mixture and then evenly coat in the bread crumbs. Submitted by: Julia F. This salad is great for those hot summer nights when you barbecue outside and just can't bring yourself to turn on the stove inside (living in Northern Ireland, a chap knows just what she means). It's quick and easy to make and can be prepared ahead of time. It even tastes great the second day. Ingredients: 4 cups broccoli florets (small pieces) Directions: Cook the bacon until crispy. Drain on paper towels and then crumble. Refrigerate for at least an hour before serving. Sweet and Savory (Savoury!) Salad with Chicken Submitted By: Sandra M. This is one of my favorite (favourite!) summer meals. Salads are nice and refreshing, but they're not always very filling. Add chicken and that problem's solved. And although some salads aren't very exciting, the fruit and nuts on this one make it taste great (come on, let’s have no false modesty). Ingredients: chicken breast tenders (equivalent to 6-7 per person) Directions: Marinate the chicken tenders for an hour in the curry powder, cinnamon, nutmeg, and olive oil. Place in a frying pan with the garlic and cook until no longer pink in the middle (about 10 minutes). Serve hot or chilled. Serve with buttered corn muffins. Servings: 4 Submitted By: Judy S. A lot of people aren't aware that you can make wonderful salads with barley. Until I received this recipe, I too was in the dark. But now that I have the recipe, we eat barley on a regular basis. It's a wonderful side dish to complete a summertime meal. Ingredients: 1 1/2 cups pearl barley Directions: Rinse the barley in a fine sieve. Bring water to a boil in a heavy saucepan. Stir in the barley and return to a boil. Cover and reduce heat. Simmer until water is absorbed, about 45 to 50 minutes. Cool to room temperature. In a small bowl, mix together yogurt, honey, lemon juice, cinnamon, turmeric, salt, and nutmeg. Pour over the barley mixture and toss well to combine. Serve at room temperature. Servings: 10 Submitted by: Linda N. People are always very pleasantly surprised when they try this dish. They expect it to be just plain old fruit salad (which is, of course, very delicious in its own rite) (sic). But then they taste it and discover that it's drizzled with a delectable, honey-sweetened dressing. The recipe is as simple as can be, yet it never fails to please. Ingredients: Directions: Peel and seed the melons. Cut into chunks. Hull and quarter the strawberries. Gently toss together. Place in serving bowls and then drizzle the berry-honey dressing (recipe below) over top. Makes 6 side dishes. Berry-Honey Dressing Ingredients: 1 3/4 cups strawberries, quartered Directions: In a food processor or blender, process ingredients until smooth. Cover and refrigerate (will keep for 1 week). Makes about 1 3/4 cups. Grilled Swordfish with Caper Sauce Submitted by: Matt O. If you are looking for a dish to wow an important guest with, you've just found it. I made this dish for a first date and she's been with me ever since! The recipe may look complicated but it really isn't. Give it a try and watch the compliments pour in. Ingredients: 2 swordfish fillets Directions: Marinade the swordfish with 1 tbsp. of olive oil, lemon juice and 2 tbsp. of white wine for up to 8 hours. Pre-heat the grill. To plate: Make a bed of rice in the middle of the plate. Place the swordfish on the rice and drizzle with the sauce. Alternate the vegetables around the plate. Serve with a nice Riesling wine. Servings: 2 Submitted by: Rita R. On my own I never would have thought to make a dish like this - the recipe seems a little strange at first glance - but it's really delicious. It's now a weekend favorite (surely you mean ‘favourite’) with my hungry family! Ingredients: 16 slices of your favorite (preferably ‘favourite’)bread, crusts removed Directions: Using a 9" by 13" glass baking dish, put enough slices of bread to entirely cover the bottom of the dish. Cover the bread with slices of bacon or ham. Lay slices of cheese on top of bacon and then cover with slices of bread to make like a sandwich. Beat the eggs, salt and pepper, dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco sauce Pour over bread. Cover and put in the refrigerator overnight. In the morning, melt 1/4 lb butter. Mix with the cereal and pour over top of the casserole. Bake uncovered for one hour at 350 degrees (viz.,177o Celsius). Chicken Curry with Garlic Cabbage Submitted by: Tamara D. This is by far the world's easiest curry recipe and definitely the most delicious. The garlic cabbage is a wonderful side dish in addition to the curry. Enjoy! Ingredients: 4 tablespoons butter (1/2 stick) Directions: Melt the butter in a skillet over moderately high heat. Blend in the flour. Add the chicken broth and half-and-half. Reduce the heat and cook, stirring constantly, until the sauce has thickened. Stir in the curry powder, cayenne pepper, salt and ginger. Add the chicken and mushrooms. Cook, covered, over low heat for 10 minutes. Serve on a bed of rice with a side of shredded cabbage with garlic (recipe below). Shredded Cabbage with Garlic Ingredients: 1 small head of cabbage Directions: Quarter the cabbage and discard the core. Cut the quarters into 1/8 inch thick slices. Submitted by: Ronda F. This recipe is a picnic classic. You can make it a day in advance and just keep it in the refrigerator until you’re ready to eat. Then watch it disappear! Ingredients: 2 cups flour * Any kind of strawberry soda would work Directions: Preheat the oven to 350 degrees (177o Celsius). Place first 9 ingredients into a large mixing bowl. Beat on low speed until well combined. Beat on high speed for approximately 3 minutes. Bake at 350 degrees(177o Celsius), for 40 to 45 minutes, in a greased and floured 9" x 13" cake pan. Remove the cake from oven. Poke holes throughout the cake with the handle end of a wooden spoon. Mix package of gelatine with Big Red Soda and pour over hot cake. Refrigerate. Prepare vanilla pudding, using ONLY 1 cup of milk. Mix with whipped topping; spoon over cooled cake. Keep refrigerated and covered. Brad. T This is a recipe that I have entered in a cooking contest for men. I placed first with it. Hopefully you will enjoy it as much as I do. Ingredients: 2 lb. flank steak * Thai chilies can be very hot so you can adjust the number you use to your individual taste Directions: Marinate the flank steak in honey, soy sauce and minced garlic (6 cloves) overnight in refrigerator or at room temperature for at least 2 hours. Separate the lettuce into whole leaves, wash and spin or pat dry. Prepare cucumbers, onion and bell peppers (a mandolin works great) and reserve. Separate the mint and cilantro from their stems and finely chop (or use a food processor). Combine with lime juice, fish sauce, brown sugar, Thai chilies and garlic (2 cloves). Mix well and refrigerate. On a grill over hot coals, cook the flank steak to medium rare (about six to seven minutes per side). Prepare plates by making a bed of lettuce leaves then layering bean sprouts, cucumbers, onions and bell pepper. Thinly slice flank steak on a diagonal bias and top each salad plate with four to five slices. Top with the pre-made mint and cilantro dressing (to taste) and then garnish with the chopped peanuts. Serves four as meal or eight for a smaller salad. Steamed Halibut in Lettuce Leaves Submitted by: Anne E. This dish is both simple and elegant. I often make it for my family (my husband loves it), but I have served it to company as well. Everyone agrees that it's a great and different way to serve fish. Basic Ingredients: 1 1/2 to 2 lbs. skinless halibut fillet Sauce Ingredients: 4 Tbsp. unsalted butter Garnish: dill flowers or small dill sprigs Directions: Check the fish for any stray bones and cut off any dark flesh that was next to the skin. Cut the fillet into four equally sized square pieces. Season both sides of the fish with salt and pepper. Separate the outer leaves from the head of lettuce without tearing them. Place a leaf on the countertop, cupped side up, and center (maybe even ‘centre’) a piece of fish in the middle of the leaf. (If necessary, use two leaves to hold the fish.) Sprinkle the fish with 1 Tbsp. of the dill and top with another 1-2 lettuce leaves, this time cupped side down, so that the fish is completely enclosed in lettuce. If needed, you can use toothpicks to hold the lettuce packets together. Bring several inches of water to a boil in the bottom of a steamer. Drop the mint sprigs in the boiling water and put the steamer rack or basket in place. Cover and steam fish 8 minutes for each inch of thickness (e.g. if fish is 3/4 inch thick, steam 6 minutes). While the fish is steaming, make the sauce (directions below). After appropriate amount of time, turn off the heat, uncover the steamer and let the fish sit for 1 to 2 minutes. To check that the fish is done, carefully lift the top leaf from one of the packets and cut into the fillet. If the fillet is still translucent in the center (or, better still, ‘centre’), cover and steam for another 1 to 2 minutes. Directions for the sauce: Melt 1 tablespoon of the butter in a small saucepan or skillet over medium-low heat. Add the shallots and cook, stirring, until softened but not browned - about 1 minute. Add the lemon zest and lemon juice and bring the mixture to a simmer. Vigorously whisk in the remaining butter, 1 tablespoon at a time, allowing each addition to melt before adding the next. The sauce should be slightly thickened and the butter emulsified. Stir in the dill and season with the salt and pepper to taste. Carefully transfer the fish packets to warm serving plates. Pour the sauce over and around the fish and garnish with the dill flowers. Decadent Chocolate Raspberry Cream Pie Submitted by: Cindy L. I love cheesecake, but I've never had much success with the recipes that I've tried. Then I found this wonderfully creamy pie recipe that uses cream cheese as its major ingredient. It's actually more delicious than any cheesecake I've ever had and it always comes out a success! Ingredients: 2 (3 oz.) packages of cream cheese, softened Directions: Preheat the oven to 350 degrees (177o Celsius to us). With an electric mixer, beat the cream cheese until fluffy. Gradually beat in one 14-ounce can of condensed milk until smooth. Add egg, lemon juice and vanilla extract. Mix well. Arrange 1 cup fresh raspberries on bottom of pie crust. Pour cream cheese mixture over the fruit. Bake for 30-35 minutes or until the center (centre in English) is almost set. Cool. In a small saucepan over low heat, melt squares of chocolate with whipping cream. Cook, stirring, until thickened and smooth. Remove from heat and spread mixture evenly over top of cooled pie. Chill in refrigerator. If desired, garnish with raspberries and additional whipped cream. Submitted by: Susan R. One of my favorite (probably means ‘favourite’) meals in the world is leftover spaghetti. I think that I like it so much because the tomato sauce gets nice and baked into the spaghetti when you reheat everything together the next day. This recipe is a fancier version of my old favorite (might she mean ‘favourite’?), stocked with lots of extra goodies. Ingredients: 4 oz spaghetti, broken up Directions: Preheat the oven to 350 degrees (probably means 177o Celsius). Cook the spaghetti according to package directions. Drain. In a large saucepan, cook bacon, onion and garlic until the bacon is crisp. Blend in the flour. Add the undrained tomatoes, soup and milk. Cook and stir until thickened and bubbly. Add shredded cheese, stir until melted. Stir in cooked spaghetti, cubed chicken, and peas. Turn into a 2 1/2-qt casserole dish. Top with the parmesan cheese. Bake, uncovered, for 45 minutes. Braised Pork Chops with Apples Submitted By: Elvee O. My father was in the military and we spent many years of my childhood in Europe. My mother's cooking consequently took on a distinctively European flavor (native English speakers in Europe favour ‘flavour’). This is one of her all-time best creations. Ingredients: 4 pork chops Directions: Melt the butter and oil together in a large skillet. Season the meat with salt and pepper and then brown on both sides in the melted butter and oil. Add the water, thyme and Worcestershire sauce and cook for 10 minutes, turning once. Serve garnished with parsley. Servings: 4 Submitted by: Brande H. Tasty summer recipes don't get much quicker than this. It's a great side dish for whatever you like to cook on the grill. And no one will ever guess how easy it is to make. Ingredients: 2 (15 oz) cans white corn Directions: Drain the corn. Combine with the rest of the ingredients and toss lightly. Cover and chill overnight. Servings 6-8 Submitted by: Connie A. This is my favorite (let us know when it’s your ‘favourite’) dish to make when I need to cook some-thing (sic) elegant and special. It tastes amazing but is so incredibly easy to make. Whenever we have "important" company coming over, I get out this recipe. See what you think! Ingredients: 3 to 4 lb. whole beef tenderloin Directions: Preheat the oven to 425 degrees (think you’d better make that around 218o Celsius). Make a lengthwise slit in the middle of the tenderloin, cutting down within 1/2 inch of the bottom. This should form a pocket big enough to accomodate (sic) the two lobster tails. Place the lobster in boiling salted water (enough water to completely cover tails). Return to a boil, reduce the heat and then simmer for 5 to 6 minutes. Carefully remove the lobster from shell. Cut in half, lengthwise. Place the lobster tails end to end inside the beef pocket. Combine 1 tbsp. butter and lemon juice. Pour over the lobster. Close the meat around the lobster and tie securely with string at 1 inch intervals. Place the meat on the oven rack in a shallow roasting pan. Bake for 45 to 50 minutes for rare meat. (Increase the time if you like your meat cooked more.) Lay the bacon slices on top of the roast. Bake for 5 minutes more. In a saucepan, cook green onion in 1/2 cup butter over very low heat until tender, stirring frequently. Add the wine and garlic salt and heat through. To serve: Slice the meat and then spoon the sauce over it. Garnish with fresh mushrooms, cherry tomatoes and parsley, if desired. Serves: 6-8 Submitted By: David A. This was my grandmother's recipe for ginger cookies (probably means biscuits) and I haven't come across a better one in the last forty years! One batch is never enough but luckily for you this recipe is easy to double. Ingredients: 3/4 cup butter or margarine 1/2 cup sugar - set aside Directions: Preheat the oven to 350 degrees (177o Celsius might be nearer the mark). Grease and flour two cookie sheets. Cream together the butter, 1 cup sugar, molasses and egg. Sift together the dry ingredients and add to the creamed mixture. If the dough is very soft, refrigerate for about 1/2 hour. Roll the dough into small balls, about 1.5" in diameter. Roll the balls in the sugar that has been set aside. Place the cookie dough balls on one of the cookie sheets and place in the oven. Save the other sheet for the next batch that you bake so that you will always be using a cool cookie sheet. Baking times will vary with the size of the balls. Check them after about 10 minutes. They flatten out and look crackled on top when done. I like to take mine out a little early so that they are chewy. They will be more like ginger snaps and are great for dunking in a glass of milk if you leave them in a little longer. Stifatho (Beef Stew with Onions) Submitted by: Jean Claude W. Stifatho is a Greek word for a meat stew with onions. It can be made with veal, beef, lamb or even wild game. I prefer to make mine with beef. Ingredients: 2 lbs. boneless chuck beef * Do not use tomato paste or tomato sauce. Directions: Cut the meat into small pieces. Brown in olive oil in a large pan. Peel the large onion (leaving it whole) and stick all of the cloves into it. Add the onion to pan with the meat. Add the cinnamon sticks, vinegar, tomatoes, and garlic. Add enough water to cover the meat. Cover tightly and simmer until the meat and onions are tender. Remove the onion (with the cloves) and discard it. Also discard the cinnamon sticks. Add the remaining sliced onions to the pan and cook until tender. Add a little more water if needed. Serve with either rice or mashed potatoes. Submitted by: Becky H. I worked in a deli at a local grocery store for years and it was up to me to cook meals for the noon lunch crowd every day. Being the cheese lover that I am, I always made some sort of cheese dish. This was the favorite (perhaps, one might venture that she means ‘favourite’?) of one of our regular customers. This dish looks difficult to make but it is actually very easy and tastes a bit like heaven. Ingredients: 4 chicken breasts Ingredients for the sauce: 4 Tbsp. butter Directions: Combine the flour, salt, pepper, and ginger. Coat moistened chicken pieces with flour mixture. In a large skillet, add butter and brown chicken on all sides. Cover and cook over low heat until the chicken is done (time will vary depending on whether you use bone-in or boneless). A little water may be added if necessary. Add 1 cup of water to the drippings in the skillet. Stir to loosen any sediment in skillet. Set aside. For the sauce: Melt the butter in a large saucepan. Add the flour and salt to the pan and blend well. Whisk in the cream. Add the milk and the liquid from the skillet. Cook, stirring constantly, until thickened. Add 1/2 cup cheese and stir until cheese melts. Add the mushrooms. Preheat the oven to 350 degrees (177o Celsius will do just as well). Pour the sauce over the chicken breasts. Sprinkle remaining cheese on top. Bake for 25-30 minutes or until the cheese is melted and just lightly browned. Sprinkle with paprika and serve immediately. Servings: 4 Baked Shrimp with Feta and Tomatoes Submitted By: Donna H. My family loves shrimp, but there are only so many times wecan eat that same scampi dish. This dish is a nice change of pace while still incorporating our favorite (or, as we say in English, ‘favourite’) seafood. Ingredients: 36 large uncooked shrimp (try what we call ‘prawns’) Directions: Preheat the oven to 350 degrees (177o Celsius). Peel and de-vein the shrimp (probably better to use prawns). Mince the garlic. Mince the parsley and set aside. Melt the butter in a large enough skillet so that you can cook the shrimp in a single layer. Add the garlic, shrimp, oregano, pepper flakes and salt to taste. Cook, turning once, until the shrimp are almost pink. Transfer to a large casserole dish. Add the vermouth to the skillet and boil until reduced by half. Add any accumulated juices from the shrimp. Add tomatoes and stir for 30 seconds. Top the shrimp with this mixture and then crumble the feta cheese over everything. Bake until the cheese is bubbly, about 15-20 minutes. Sprinkle with the parsley. Let stand for a few minutes and then serve. Servings: 6 Dill Chicken Appetizers (Appetisers) Submitted by: Lori S. This recipe is one of the best party appetizers that I have ever had. The first time I tried these, I hounded them party hostess until she gave me the recipe. Now my friends houndme for the recipe. Ingredients: 2 cups cooked chicken breast, diced Directions: Preheat the oven to 375 degrees (try 190o Celsius). Gently mix together the chicken, cheese, mayonnaise, red pepper, garlic, dill, broccoli, and salt and pepper. Take the crescent roll dough out of the packages and place a spoonful of the mixture in the center (preferably ‘centre’) of each individual piece of dough. Fold the corners up into the middle and crimp to seal. If you wish, you can brush the outside with a beaten egg and sprinkle with more dill. Place on a cooking sheet and bake in the oven for approximately 12 minutes or until golden brown. Remove from the oven and allow to sit for 10 minutes before serving. The filling will be hot! Submitted by: Debbie L. My cousin spent 10 years living down South and he always made this excellent jambalaya. He showed me how to make it and that was all it took - my family has been hooked ever since. Now I make it at least twice a month. Even the leftovers are fantastic! Ingredients: 6 boneless skinless chicken breasts plus 8 cups of reserved chicken stock Directions: Boil the chicken in 8 cups of water, reserving the stock. Saute the garlic, green peppers and onion in the olive oil for 5 minutes. Add the tomatoes, sausage and rice. Mix very well. Submitted by: Jo Ann S. This is a favorite (‘favourite’, surely!) at my house when company is coming. Not only is it elegant but it's easy to prepare and fool-proof. Since the alcohol burns off during cooking it's also safe to feed to children. Ingredients: 4 whole fryer breasts, boned and skinned * * You can use boneless, skinless breasts if you prefer. Directions: Preheat a large skillet on low heat and melt the butter in it. Meanwhile, in a shallow dish, sift together the flour, salt, pepper and tarragon. Add the chicken, one piece at a time, and dredge to coat. Add the chicken to the skillet and cook for 10 minutes on each side or until the chicken is browned. Add the brandy and the chicken broth. Stir and then let simmer for 10 more minutes or until the chicken is fork-tender. Remove the chicken from the pan and place on a warmed plate. Add the sour cream to the skillet and stir to warm. Pour the warm sauce over the chicken and serve immediately. Servings: 4 (large). This chicken is great served with wild rice, a crisp green salad and crusty bread. Submitted by: Liz B. I'll bet that the first time you make this great recipe won't be the last. There is also a frosting recipe at the end that is a little complicated but well worth the effort. Ingredients: 1 3/4 cups cake flour Directions: Preheat the oven to 350 degrees (or 177o Celsius). Sift together the flour, baking powder and salt. Set aside. Cream the butter. Gradually add the 1 cup of sugar. Cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Alternately add the flour mixture and milk, beating after each addition until smooth. Stir in vanilla and coconut. Pour batter into two greased and floured 8-inch layer pans. Bake for 30-35 minutes. Cool in pans for 10 minutes. Then, remove and finish cooling on racks. Golden Coconut Frosting: Ingredients: 1/2 cup butter, divided Directions: Melt 2 tbsp. butter in a skillet. Add coconut and stir until golden brown. Remove about half the coconut and set aside. Melt the remaining butter in skillet with coconut. Add brown sugar. Cook and stir over low heat 2 minutes, or until blended. Then add milk and bring to a boil. Remove from heat. Cool. Gradually add confectioners' sugar until it's the right consistency to spread, beating well after each addition. Spread on cake. Sprinkle with remaining coconut. Sprinkle chopped pecans on top if desired. Makes 2 cups frosting or enough to cover tops and sides of two 8-inch layers, one 9-inch square or 24 cupcakes. Submitted by: William J. Whenever we have a family get-together it is an unwritten rule that someone will bring the crab dip. I fear that whoever is assigned the duty, if they forget, will be ostracized (might even be ‘ostracised’) from the family for life. Food, especially good food, is a serious matter with my family. Ingredients: 1 (8 ounce) container soft cream cheese Directions: Preheat the oven to 350 degrees F (175 degrees C). Combine the cream cheese, milk, mayonnaise, horseradish, crab meat, and celery salt. Mix until creamy. Spread mixture into an 8 x 12 inch baking dish and bake for 35 to 40 minutes. Meanwhile, cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping. Remove the mixture from the oven and spoon into hollowed bread. Cover the top with the shredded cheese and more seasoning. Place the bread bowl on a baking sheet and bake until the cheese is melted. Serve hot with the bread pieces on the side. Submitted by: Beverly H. My kids don't care much for zucchini, so I had to resort to creating this extra tasty dish. It worked out well for everyone, though, because it's delicious (if I do say so myself!) and everyone (kids included) loves it. Ingredients: 3 lb. zucchini (courgettes, in English), trimmed and cut into 1-inch pieces Directions: Preheat the oven to 375 degrees (or 190o Celsius). Grease an 8-inch square pan. Steam the zucchini until tender, about 10 minutes. Transfer to a large bowl and mash coarsely with a fork. Spoon zucchini into a sieve and drain well, pressing down to release excess water. Place the drained zucchini in a large bowl. Melt the butter in a large skillet over medium heat. Add the onion and garlic. Saute until light brown. Add the onion mixture to the zucchini. Add the eggs, 1/2 cup parmesan, basil and bread crumbs. Stir to blend well. Season with salt and pepper. Transfer the mixture to the greased baking pan and bake in oven until firm in the center (or, indeed, more properly, ‘centre’) and brown on top, about 45 minutes. Cut into squares and and serve with additional parmesan cheese. Submitted by: Cheryl M. At all of our parties we used to serve the same old boring chips (probably means ‘crisps’) and dip. Then I found this recipe and our parties are never boring anymore! (Well how could they be boring - with all those really exciting and interesting ‘Sweet Potato Chip’ thingies?) Ingredients: 2 sweet potatoes, unpeeled, cut crosswise into 1/8" thick slices Directions: Preheat oven to 500 F (seems like 260o Celsius, to me). Put the potato slices and oil into a large ziplock bag and toss to coat the potatoes. Lay the slices out in a single layer on a cookie sheet (biscuit sheet?), sprinkle with salt and pepper to taste and bake in oven turning once for 20 - 22 minutes or until crispy and golden. In the meantime: in a blender, combine cream cheese, sour cream, scallion, and jalapeno pepper. Process until smooth. This makes a great dip for the sweet potato chips as well as crackers. Submitted by: Jaime M. I know what you're thinking: a strudel with *cabbage* in the middle? No, it's not a mistake and yes, it's delicious. The flaky crust and the savory (or, even, ‘savoury’) filling are just perfect together. Ingredients: 4 Tbsp. butter, divided Directions: To prepare the filling: Melt 1 tbsp. butter in a large heavy saucepan. Add the cabbage and bok choy greens, currants (if desired), onion and scallions. Cook over medium-high heat, stirring frequently, for 3-4 minutes or until the greens begin to wilt. Add dill, cilantro and salt. Cook for 1 minute over high heat, stirring well to thoroughly incorporate herbs into vegetables. Set aside. In a separate large skillet, melt 1 tbsp. butter. Add mushrooms and sauté briefly over high heat, stirring frequently, until they begin to soften. Remove from heat. Sprinkle with lemon juice and add to the vegetable mixture. Mix well. Preheat the oven to 375 degrees (190o Celsius). Strain the mushroom-vegetable mixture into a colander. Lightly butter the cookie sheet. Place 1 phyllo sheet on damp towel. Brush lightly with melted butter. Place the second phyllo sheet on top of the first. Sprinkle half of the breadcrumbs on left-hand side of phyllo. Fold right hand side over to encase breadcrumbs, making a rectangle. Brush top lightly with melted butter. Spread 1/2 vegetable mixture along long edge, stopping 1 inch short of the short sides. Fold borders in to encase the vegetables. Roll as you would a jellyroll. Place seam side down on buttered baking sheet. Brush roll with melted butter. Repeat for second roll. Bake until golden, approximately 30 minutes. Cut each one into 3 or 4 sections. Yield: 6 - 8 servings. Submitted by: Elvee O. While this recipe is far from low-fat, you won't care after you taste it. It's incredibly flavorful and definitely a favorite (favourite for goodnes sake!) at my house. Ingredients: 4 pounds asparagus (2 kg) Directions: Preheat oven to 375 degrees F (190 degrees C). Trim asparagus. Cut stalks into 1-inch (2.5 cm) pieces. Remove 1 1/2 cups (375 mL) of the asparagus tips. Set aside. In a large pot of boiling water, cook the remaining asparagus for 3 minutes. Drain and refresh under cold water. Drain again. In a saucepan, melt butter over medium heat. Whisk in flour and cook, whisking, for 1 minute. Gradually stir in the milk. Bring to boil. Reduce heat to medium-low. Cook, stirring, for 10 minutes or until thickened. Remove from heat. Stir in goat cheese, lemon rind and juice, salt, pepper and nutmeg until cheese has melted. Meanwhile, in large pot of boiling salted water, cook noodles for 6 to 8 minutes or until almost tender. Drain and cool in cold water. Remove and arrange in single layer on damp tea towel. Arrange 3 noodles in single layer in greased 13 x 9 inch (3 L) glass baking dish. Spread with 1 cup (250 mL) of the sauce, then one-third of the mozzarella and then one-third of the cooked asparagus. Repeat layers 2 more times. Top with final layer of noodles and remaining sauce. Sprinkle parmesan over top. Bake in oven for 25 to 30 minutes or until light golden and bubbly. Sprinkle reserved asparagus tips over top. Bake for an additional 15 minutes or until asparagus tips are cooked through. Let stand for 10 minutes before serving. Yield: 8 servings. Submitted by: Diana E. With high school and college graduations taking place this is the perfect recipe for serving at your graduate's party. These cookies can be customized (probably means ‘customised’) with the graduate's school colors (oh for goodness sake yuck! Anyway, you probably mean ‘colours’) - half moon cookies don't have to be black and white anymore (how twee can you get)! Ingredients for the cookies: 1 cup milk plus 1 tsp. vinegar* Optional: 2 tbsp. of baking cocoa to make chocolate cookies instead of vanilla flavored (do you mean ‘flavoured’, perchance?). * Mix the milk and vinegar together first and then set aside while you get the rest of the ingredients together. Ingredients for the frosting: 4 cups of confectionary sugar * I prefer to use Wilton icing colors (and to mis-spell ‘colours’). They are concentrated and will not make your frosting too liquidy. Plus, they come in many different colors (but do they come in different ‘colours’?). You can find Wilton colors (are you deliverately trying to annoy me?) in any store that carries cake decorating products. If you would like though you can use the liquid colors (no thanks - I’ll use liquid ‘colours’, instead) that you find at the grocery store. Note: (oh come on, for goodness sake!) If you will not be needing white frosting you can use 1/2 cup of shortening and 1/2 cup of butter. By doing so, the frosting will be slightly yellow in color (in what? oh, you mean ‘colour’). Directions for the cookies: Preheat the oven to 325 degrees (yes, I know - irritating, isn’t it? Think she means 163o Celsius). In a large bowl, sift together the flour, baking soda, baking powder, salt and the baking cocoa (optional). Set aside. In a large mixing bowl, cream together the shortening and the eggs. Add the vanilla and then slowly add in the sugar. Mix well. Slowly (and carefully) add in about 1/3 of the flour mixture. Next, add in the milk. Continue adding the flour mixture and mix well. The cookie dough should be placed on the cookie sheet in about 1-2 tbsp. rounded amounts. I like to use a large ice cream scoop for these cookies. You then get perfect circles and equal amounts every time. Place at least 4 inches apart as the cookies will spread. Use either a non-stick cookie sheet or grease a baking pan to bake the cookies on. Bake for 8-10 minutes. Remove from the oven and let them set for 5 minutes on the cookie sheets. Then, remove the cookies from the cookie sheets and place, inverted, on a cooling rack. After they are completely cool, frost the flat bottoms of the cookies with half of one color (use a ‘colour’, instead) and half of another. Do not overlap the colors (No! Don’t overlap the ‘colours’). Instead let the two colors (Grrrr! ‘colours’!) meet in the middle of the cookie. Directions for frosting: Cream together the shortening, vanilla, and about 2 tbsp. of water in a large mixing bowl. Add in the confectionary sugar slowly. Add water, a teaspoon at a time, to reach desired consistency. The frosting should be thinned just enough to make it easy to spread. Allow to mix at medium speed for 5 minutes. This will ensure a smooth, creamy frosting that will rival any frosting that you might taste in a bakery. Place half of the frosting in a second bowl and then color (Do not! Intead, ‘colour’) the two frostings the needed colors (we only need ‘colours’ around here, thank you). Tips: For brown frosting: Add baking cocoa to the frosting when you add the confectionary sugar to the mixing bowl. For black frosting: start with chocolate frosting. It will save you adding a lot of black coloring (colouring in English). If you are using Wilton colors (‘colours), realize (‘realise) that the colors (‘colours) will darken within a few hours as they dry. Therefore, make the colors (‘colours) slightly lighter than you want them to be. Be sure to make enough colored (‘coloured’ - for those of us who can spell) frosting for as many cookies as you will be making. It's almost impossible to match a second batch of colored (‘coloured’) frosting exactly to the first. Submitted by: Jake H. It's not always easy to find great-tasting recipes that are made with leftovers. This is one of them though. This recipe is a great way to use up any leftover steak that you may have. It would also work well with a leftover roast. Ingredients: 1 six-oz. can of tomato paste (with Italian herbs) Directions: Mix all ingredients (except the cheeses) in a 2-qt pan. Bring to a slow boil and then simmer on low until the onion is cooked and tender (about 15-20 minutes). Remove the meat from the sauce. Cut it into 1/2 inch to 3/4 inch strips. Pour 1/2 of sauce into a casserole dish. Add the meat and pour remaining sauce over meat. Bake for about 45 minutes. Remove from the oven and sprinkle generously with grated parmesan. Then top with the mozzerella. Allow to sit for a few minutes before serving. Submitted by: Rita H. You may not see many bread recipes that include pistachios, but that's no indication of how good this nut tastes in baked goods. This is my all-time favorite (what’s your ‘favourite’, then?) bread recipe. Ingredients: 1 3/4 cups all-purpose flour Directions: Preheat oven to 350 (means 177o Celsius). Grease the botton (sic) and 1/2" up the sides of an 8" x 4" x 2" loaf pan. Set aside. In a medium bowl, stir together the flour, the 3/4 cup sugar,baking powder and salt. Make a well in the center (‘centre’ is better) of the dry mixture. Set aside. In another bowl, combine the milk, egg, cooking oil, lemon peel and 1 Tbsp. of the lemon juice. Add the egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Fold in the pistachios. Spoon the batter into the prepared pan. Bake for 50 to 55 minutes or until a wooden toothpick inserted near the center (or ‘centre’) comes out clean. Meanwhile, stir together the remaining 2 Tbsp. of lemon juice and the 1 Tbsp. of sugar. Immediately after removing bread from oven (but while the bread is still in the pan), brush lemon-sugar mixture over the loaf. Cool in the pan on a wire rack for 10 mins. Remove loaf from pan and continue to cool on the wire rack. Hostess Salad with Tangy Tomato Dressing Submitted by: Jennifer F. This is a great salad to serve when you are expecting company. It's quick and easy to toss together, yet it tastes great. My friends are always asking me to make this for our get-togethers. Ingredients: 4 cups bite-size mixed salad greens Directions: Prepare the tangy tomato dressing (directions below). Cover and refrigerate while preparing the salad. In a large salad bowl, combine the greens, squash, carrots,tomatoes, mushrooms, and cauliflower. Shake the dressing well; pour over salad. Toss lightly to coat. Makes 6 side dish servings. Tangy Tomato Dressing Ingredients: 1/4 cup catsup In a jar with a tight fitting lid, combine all the ingredients for the dressing. Cover and shake well. Refrigerate (will keep for 1 week). Makes about 3/4 cup (six 2-tablespoon servings) dressing. Seafood Scampi with Vegetables Submitted By: Kimberly E. Here you go -- a scampi recipe very much like the one you'll find in your favorite Italian restaurant. The only difference with this one is that one is also loaded with fresh vegetables like peppers, carrots and asparagus. Enjoy! Ingredients: angel Hair pasta (or your favorite [favourite] spaghetti-style pasta) Directions: Heat the oil and butter (at med-high) in a large frying pan while you boil the water for your pasta. Prepare pasta as directed. To the butter, add the vegetables and seafood. Cook until the seafood is done, stirring periodically. Don't overcook! You should have a good amount of butter sauce. If not, add more butter and let it melt. If your pasta has cooled off, reheat by pouring boiling hot water over it. Strain the pasta and put in a large bowl and mix in the seafood/veggie mixture. Toss until completely mixed. Serve hot with salad and warm Italian bread. * With this recipe, you can actually add any vegetables that you like. Just cut them into bite size pieces and include when you add the seafood. Submitted By: Kimberly E. This recipe is sort of a twist on a shepard's pie. The "crust" here is actually made of mashed potatoes (just like the shepard'spie). The inside of the pie is filled with Swiss cheese, ham,broccoli, eggs and spices. My mouth is watering just thinking about it! Ingredients: 6 medium sized potatoes Directions: Preheat the oven to 400 degrees F (or .204o Celsius) Peel the potatoes and cook in saucepan with water until tender. Drain and mash. Stir into the potatoes the butter, salt, pepper, nutmeg and parsley. Spoon about 2/3 of potato mixture onto the sides and bottom of a greased 1 1/2 quart to 2 quart baking dish. Set aside. In a medium bowl, combine the cheese, ham, broccoli and onion. Spoon this mixture into the potato-lined dish. Beat together the eggs and milk. Pour over ham/cheese. Spoon (or pipe with a pastry tube) the remaining potatoe (sic) mixture over top. Sprinkle with paprika. Bake at 400 (204o Celsius) for 30-35 minutes or until puffed and golden brown. Let stand 10 minutes. Cut into serving portions. Chicken and Asparagus Casserole Ole Submitted by Alicia O. Make this dish once and you'll never make another casserole again. The asparagus turns out very tender and the sharp cheddar cheese imparts great flavor (flavour would be better) and texture. Ingredients: 6 whole boneless chicken breasts Directions: Boil the chicken breasts in seasoned water until tender. Cool and tear into bite-size pieces. Set aside. In a large saucepan, saute the onion in butter and add the remaining ingredients except for the asparagus and almonds (if using). Simmer the sauce until the cheese melts. To assemble: Place a layer of chicken in the bottom of a large casserole dish. Top the chicken with a layer of asparagus tips, then a layer of asparagus spears. Top asparagus layers with about 1/2 of the sauce mixture. Repeat the layers, ending with sauce. Top with almonds if desired. Bake at 350 degrees (177o Celsius) until bubbly, about 30 minutes. DO NOT ADD LIQUID, even if it looks dry. This dish can be prepared ahead of time and then frozen. It freezes well. Makes about 12 servings. Submitted by: Edna F. For many years I've been on a quest for a really moist pan bread. I finally found it! Another reason that I love this recipe is the wonderful apple and spice flavor. Try it and I bet you'll agree! Ingredients: 1 cup applesauce Directions: Preheat the oven to 325 degrees F. (or 163o Celsius) In a large bowl, mix the applesauce, oil and sugar. Add the egg. Mix well. Sift together the flour, baking soda, salt, cinnamon, cloves and nutmeg. Add to the applesauce mixture. Mix well. Fold in the raisins and nuts (optional). Pour into a sprayed 8" x 4" loaf pan. Bake for 1 hour and 20 minutes. Cool on a rack for about 30 minutes. Submitted by: Staci W. This recipe is said to have first been made for an English nobleman living in India. With its lightly curried flavor, I definitely detect an East Indian taste. But the creativecombination of apples, tomatoes and cream give this stew a distinctive taste all its own. Ingredients: 1 1/2 pounds of boneless chicken (cut into small cubes) Directions: In a large frypan, saute the chicken, onions, celery, and carrots in the butter until the chicken is almost done. Add the curry powder and cloves. Stir until coated. Add the 1 cup of broth to chicken mixture. Allow to simmer for a couple minutes. In a dutch oven, combine all ingredients except cream, lemon juice and rice. While that is cooking, cook the rice separately. Drain and set aside. Once the carrots, apples and celery have cooked to desired texture, add the lemon juice and cooked rice. Add cream and stir. Allow to sit for a couple minutes. Serve with a warm loaf of fresh bread. Submitted by: Elvee O. I came across this recipe a few weeks ago and thought to myself, "Hmmm, interesting." I'll try anything once so I ran to the store and got everything I needed to prepare this stew. As I was makingit that night for supper, I realized that it is definitely a low-fat dish and easy too. Now it's one of my favorite (favourite - for goodness sake!)things to make. Ingredients: 1 cup chopped fresh parsley 8 ounces spinach, rinsed and chopped Directions: In a medium size frying pan, heat 4 tablespoons of the olive oil. Add the parsley and spinach and fry until wilted. Set aside. Heat the other 2 tablespoons of olive oil in a large pot. Add the onion and saute. Stir it occasionally until tender. Add the chicken breasts and brown both sides of each breast. Cut into bite sized pieces if you like. Add the salt, turmeric, fried parsley/spinach, water and tomato paste. Bring all to a boil and let boil for 10 minutes. Add the cubed potatoes. Cover and let cook over low heat for 1 to 2 hours. Add the lemon juice, bring to a boil and let boil for 10 more minutes. Serve with steamed rice if desired. Salisbury Steak with Onion Gravy Submitted by: Tyler B. This is a recipe that my mother handed down to me when I left home to go to college. I don't recall cooking a whole lotwhen I was in school, but these days, I make this recipe on a regular basis. It's soooooo good. Ingredients: 1 egg 1 can (10 1/2 oz.) condensed French onion soup, divided Directions: In a large bowl, beat the egg. Stir in 1/3 cup of the condensed soup, bread crumbs, salt and pepper. Add the beef. Mix gently. Shape into six oval patties. Brown the patties in a skillet over medium heat for 3-4 minutes on each side. Remove and set aside. Discard the drippings. In the skillet, combine the flour and water until smooth. Add the ketchup, Worcestershire sauce, mustard and remaining soup. Bring to a boil. Cook and stir for 2 minutes. Return patties to skillet. Cover and simmer for 15 minutes or until meat is no longer pink. Serve patties and gravy over noodles. Garnish with parsley, if desired. Yield: 6 servings. Submitted by: Amy W. This is one of those recipes that you just aren't sure about until you taste it ... and taste it, and taste it, and taste it some more until the casserole dish is empty. It's simply amazing. Try it as a side dish with dinner or even serve it for brunch. It's also quite wonderful served with ham. Ingredients: 16 oz. can of crushed pineapple Directions: Preheat the oven to 350 degrees F (or 177o Celsius). Mix the butter, egg, sugar and pineapple together. Pour over the torn-up bread. Mix until all the bread is coated. Pour into a small, greased casserole dish. Sprinkle the brown sugar on top and then bake at 350 degrees (or 177o Celsius) for 45 minutes. Side dish servings: 8; Dessert or brunch: 4. Submitted by: Elvee O. Sometimes we all just need to treat ourselves. When I am having one of those days this is the first thing I crave. The recipe takes a bit of effort but it is well worth it. Ingredients: For the crust: 20 Almond Joy candy bar Miniatures or 10 Almond Joy Snack Size bars For the filling: 1/2 cup sugar Directions: For the crust: Preheat the oven to 325 degrees (163o Celsius). Lightly butter a 9" pie plate. Place ingredients in a food processor. Process until mix is thoroughly blended. Press onto bottom & up the sides of a prepared pie plate. Bake for 10 minutes. Allow to cool completely on a rack. For the filling: In a medium saucepan, stir together sugar, starch, cocoa & salt. Blend in the milk. Cook over medium heat, stirring constantly with a wire whisk, until it boils. Boil and stir for 1 minute. (Mix will be very thick.) Remove from heat; blend in vanilla. Add candy pieces and stir until melted. Pour into prepared crust; press plastic wrap onto surface. Refrigerate. Top with sweetened whipped cream, if desired. Servings: 6 - 8 Submitted by: Celeste B. Normally, when you hear the word casserole, you probably don't imagine something terribly exciting. This casseroleis an exception. Even my school-aged children agree! Ingredients: 1 pkg (6.2 oz.) fast-cooking long grain and wild rice mix Directions: Preheat the oven to 350 degrees F (177o Celsius). Prepare the rice mix according to the package directions. Slice the bell pepper to make 3 rings for garnish. Set therings aside. Chop the remaining bell pepper. Drain the artichokes and cut into bite-sized pieces. Add the chopped bell pepper, artichokes, chicken and green onions to rice. Mix well and spoon into a 2 qt. casserole dish. Mix together the gravy and sour cream until blended. Add the cheese. Spread the gravy mixture over rice mixture. Bake for 25-27 minutes or until thoroughly heated. Garnish with the bell pepper rings and sprinkle with additional sliced green onions, if desired. Submitted by: John O. Some mornings I just feel the need for something decadent for breakfast. If I sat down and had a slice of cake my family would wonder. But it's perfectly okay to make a batch (or two) of these muffins. Everyone crowds around the kitchen table when they come out of the oven. Ingredients 3 cups flour Directions: Preheat the oven to 325 degrees F (or 160 degrees C). Grease a regular-sized muffin pan. Sift together the flour, baking powder, and cocoa. Add the brown sugar and the chocolate chips. Mix well. Add the melted butter, milk and eggs and mix well. Fill the muffin tins about 3/4 full. Bake for 20 minutes. Allow to cool for 10 minutes in the pan before turning out. Submitted by: Wendy M. If you thought that regular old bread pudding was good, just wait until you taste this! It has just the right amount of apple and caramel flavors (flavours!), plus a yummy streusel topping! Ingredients: Streusel Topping: 3/4 cup all-purpose flour Bread Pudding: 1 3/4 cups milk Directions: Preheat oven to 350 degrees (177o Celsius). Lightly grease a 1 1/2 quart baking dish. Stir together the flour, brown sugar and butter until crumbly; add pecans and stir. Set aside. In a large saucepan, combine milk, ice cream topping and butter. Cook over medium heat until blended and the butter is melted; remove from heat. Stir in the bread and apples. Let stand 10 minutes. Stir in the eggs. Pour into a greased baking dish and bake for 20 minutes. Remove from oven and sprinkle topping over partially baked pudding. Bake for 20 to 25 minutes or until apples are tender and a knife inserted into the center (centre!) comes out clean. Serve warm with additional slightly heated caramel topping, sliced apples and mint sprigs if desired. Mushroom-Stuffed Eggplant (Aubergine!) Submitted by: Carla H. This is my very favorite (favourite!) recipe. It has a wonderful, heartyItalian flavor, but it's different from most other Italian dishes I've tried. And who ever would have thought that a vegetarian dish could be so tasty? Ingredients: 1 med. eggplant (1-1/2 to 2 pounds) Directions: Preheat the oven to 350 degrees (177o Celsius). Wash the eggplant and cut in half lengthwise. Remove enough eggplant from the shell to equal 3 cups. In a large skillet, stir together all ingredients except for the cream, pimento and parmesan cheese. Cook and stir over medium heat until the mixture is brown. Remove from heat. Fill the eggplant shell with the cooked mixture. Sprinkle with parmesan cheese. Bake for 40 to 45 minutes or until eggplant is tender. Makes 2-4 servings. Italian Chicken with Peppers and Onions Submitted by: Sue H. A while ago I found a great recipe for Italian chicken. I love chicken but my husband prefers pasta dishes. So I incorporated the two of them and came up with this fabulous dish. I have never had a complaint when I make it. Unfortunately, I've never had leftovers either. Ingredients: 4-6 boneless, skinless chicken breasts* * Number of chicken breasts used will depend on how many you are serving. I plan for 1 breast per person and 1 or 2 extras for seconds. Directions: Mix the flour, salt, pepper, garlic powder and lemon pepper together. Slice the chicken breasts into 3/4" slices. Dip the slices into water and then dredge in the flour mixture. Put 3 tbsp. of olive oil in a large skillet. Heat to medium heat. Carefully place the chicken pieces in the skillet. Allow to brown on the first side and then flip them over. Add the onion, peppers, garlic, oregano and basil. Allow to cook for a couple minutes and then add the tomatoes. Cook until the onions and peppers are tender. In the meantime, cook the pasta according to the package directions. After draining the pasta, coat with the remaining tbsp. of olive oil to keep it from sticking together. On each plate, make a bed of angel hair pasta. Then put a heaping spoonful or two of the chicken mixture on top. Sprinkle with parmesan cheese if desired. Serve with a nice tossed salad and a loaf of warm garlic bread. Roasted Red Potatoes & Chipolte Sauce Submitted by: Brian S. I learned this recipe from my culinary arts instructor last semester and it is has become one of my favorite (‘favourite’, do you mean?) recipes. It is also very easy to make. I hope you enjoy it. Ingredients: 3-5 chipolte peppers from a can of chipolt peppers in adobe sauce (quantity depends on your taste preference) Directions: Preheat oven to 425 degrees F (218o Celsius). On a cutting board cut up red potatoes into one inch squares. Then in a big bowl toss the potatoes and oil until the potatoes are coated. Add the cajun seasonings to desired spiciness (2-3 tblsp). Place coated potatoes ton a cookie sheet and roast them until they are tender (about 25-35 min). Let coolfor a few minutes and then serve with chipolte sauce (recipe follows). In a medium sized bowl, combine the mayo and sour cream. Then mince the chipolte peppers very finely and add to the mayo and sour cream mixture (It is also nice to add some juice from the can). Mix well. Chill until ready to use. Savory (Savoury!) Bean Stew with Polenta Submitted by: Erika D. This soup just goes to show that beans aren't boring (that’s true - have you seen ‘Blazing Saddles’?). Far from it, in fact! This dish is incredibly flavorful (perhaps, even, flavourful) and there's even a surprise at the bottom: homemade polenta. What's polenta, you ask? It's the ultimate Italian comfort food! Ingredients: 1 Tbsp. olive or vegetable oil Directions: Heat the oil in a large saucepan over medium heat until hot. Add the vegetable seasoning blend; cook and stir for 5 minutes. Stir in the beans, tomatoes, and herbs. Mix 1/2 cup vegetable broth and flour. Stir into bean mixture; bring to a boil. Boil, stirring constantly, 1 minute. Reduce heat to low. Simmer, covered, for 10 minutes. Add the remaining 1/4 cup broth to stew. Season to taste with salt and pepper. While the stew is simmering, prepare the polenta. Polenta Recipe: Ingredients: 3 cups water Directions: Bring the water to a boil. Reduce heat to medium; gradually stir in cornmeal and salt. Cook 5 to 8 minutes, stirring constantly, or until cornmeal thickens and holds its shape, but is still soft. Season to taste with pepper. Spread polenta on bottom of bowl and top with the soup. No-Bake Chocolate Peanut Butter Cookies Submitted by: Rebecca H. This is by far the quickest, easiest and yummiest recipe that I have for cookies. A batch of these cookies might make it a day and a half in my house. Let's see how they do at yours! Ingredients 2 cups white sugar Directions Combine the sugar, milk, butter and cocoa in a saucepan and bring to a boil, cooking 1 minute. Remove from heat and add the remaining ingredients. Stir and mix well. Drop by teaspoons onto wax paper, letting them stand for 30 minutes before serving. |
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