Recipes

12
Chicken American
superbowl, Spicy, Tangy, Hot, Appetizer, Entertain, Chicken, American, chicken wing

1 8-oz pkg cream cheese softened
2 9.75-oz cans Swanson Premium Chunk Chicken Breast
1 cup Hot sauce
1 cup Blue cheese salad dressing
1 cup blue cheese crumbled
1 fresh vegetables and/or crackers assorted

1.Stir cream cheese in a 9" deep pie dish until smooth. Stir in remaining ingredients. 2.Bake at 350A F for 20 min. until hot and bubbling. Stir. Serve with vegetables and crackers.

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24
Strawberries Dessert
cream cheese, strawberry, chocolate chips, dessert, cheescake, stuffed, Strawberries, Dessert

24 large strawberries hulls removed
12 ounces cream cheese at room temperature
1 teaspoon vanilla (can substitute with orange or almond)
3 tablespoons confectioners' sugar
1/2 dark chocolate flakes

Place cream cheese in a bowl, and microwave for 30 seconds, so that it's soft. Whip together the cream cheese, vanilla, and sugar. In the center of each strawberry, using a sharp knife, make a hole in each one, as deep as you can without going out the bottom. Spoon or pipe the filling into each hole. Dip cheesecake end of strawberry into chocolate flakes making sure you completely cover the cheesecake filling with chocolate (another twist is to dip them in melted chocolate/white chocolate and then nuts) Lay strawberries in a pretty serving dish. Sprinkle with any leftover chocolate Chill, and serve.

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1 Servings
Soup American
Passover, Low fat, Vegetables, Carrot, Onion, Soup, Lunch

1 lb Carrots ;peeled
1 Onion ; chopped
1 tb Oil plus
3 tb Water
6 c Water
Salt
Pepper
1/3 c Fresh parsely;chopped finely

This pureed soup is terific. If you don;t puree the mixture it also makes and excellent vegetarian soup stock. In three quart pot saute the chopped onions and carrots in the oil and water mixture for 10 minutes over medium heat. Add 6 cups water and seasonings. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Pureee in blender, return mixture to pot, and reheat before serving.

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12
Banana American
spring brunch, Meatless, Kid Friendly, Summer, Spring, Picnics, Bake, Desserts, Brunch, Breakfast, Bread, American, Banana

3 large Bananas
3/4 cup Sugar
1 large Egg
1 teaspoon Baking soda
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 1/2 cup All purpose flour
1/3 cup Butter melted

Preheat oven to 375F / 190C / Gas Mark 5 Mash bananas. Add sugar and slightly beaten egg and mix well. Add the melted butter. Make a well in the middle and add the dry ingredients. Bake for 20 min. I also remember my mother used to add brown sugar to the tops of the muffins before baking. This made them crunchy on top, but I haven't tried it myself.

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4
Beef Eastern European
Saute, sirloin, mushrooms, noodles, pasta, Russian, Braise, Main Dish, Eastern European, Beef, Dinner, Fall, Comforting

4 tablespoons all-purpose flour, divided
1/2 teaspoon salt
1 pound beef sirloin steak, cut across the grain, diagonally in 1/4-inch-wide strips
5 tablespoons butter, divided
1 cup mushrooms, thinly sliced
1/2 cup onion, chopped
1 clove garlic, minced
1 tablespoon tomato paste
1 can (10 1/2 oz) condensed beef consomme or broth (I like the added richness of consomme)
1 cup sour cream or creme fraiche
2 tablespoons sherry or cognac
3 cups hot cooked egg noodles
paprika and parsley, for garnish

Combine 1 tablespoon flour and the salt. Dredge the meat in the flour mixture. Heat a large skillet, then add 2 tablespoons butter. When melted, add the sirloin strips and brown quickly on all sides. Add the mushrooms, onion and garlic, and cook for 3-4 minutes or until the onion is barely tender. Remove the meat and mushrooms from the skillet. Add 3 tablespoons butter to the pan drippings. When melted, blend in 3 tablespoons flour and cook for 1 minute. Stir in the tomato paste and cook for another 1 to 2 minutes. Slowly pour in the consomme. Cook, stirring constantly, until the mixture thickens. Return the meat and mushrooms to the skillet and simmer until meat is heated through, about 2 minutes. Combine sour cream with a little of the hot broth (this tempers the sour cream and helps to prevent curdling), then stir in the sour cream mixture and sherry. Stir briefly. Heat through but do not let boil, just simmer for a few minutes before serving. Serve over hot buttered noodles. Garnish with paprika and parsley, if desired. Makes 4-5 servings.

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1
Chocolate American
Desserts, Brownies, Butter, Chocolate

1 c Butter
1 c Sugar
1 c Brown sugar
3/4 c Cocoa
3 lg Eggs
1 c Flour
1 1/2 ts Baking powder
1 1/2 ts Vanilla
1 c Walnuts (or pecans),

Melt butter. In separate bowl, mix together sugars and cocoa. Add melted butter. Beat in eggs, one at a time. Add flour and baking powder. Add vanilla and nuts. *DO NOT OMIT NUTS!!!! The brownies are noticeably moister WITH the nuts. The recipe calls for walnuts, but I prefer pecans (must be because Im in Georgia). Bake in 9"x13" pan 30 mins at 350 degrees F. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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6 Servings
Chicken American


3 to 4 large breasts chicken boiled and shredded or chopped
1/4 cup onion chopped
3 tbsp butter or margarine
3 tbsp flour
3 cups chicken broth
1 can cream of chicken soup
12 to 15 biscuits uncooked

Pre-heat oven to 350 degrees. Saute onions in butter over medium heat. Once they are tender, add flour and cook for 2 minutes. Add chicken broth and stir constantly until thickened. You may need to adjust the chicken broth up or down depending on desired thickness. Add cream of chicken soup to mixture. Add salt and pepper to taste. Layer chicken on bottom of 9x13 baking dish, pour soup mixture over the top. Add biscuits on top. Bake at 350 degrees for 20 to 30 minutes or until biscuits are done.

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8
Pork American
Get togethers, Company, Company lunch, Crockpot, Pork, Advance

1 whole pork butt
1/8 cup Black pepper
1/4 cup Paprika
1/4 cup sugar
2 tablespoons Salt
1/4 cup Mustard
1 teaspoon Cayenne
6 dashes Liquid smoke

Mix dry ingredients in a bowl, stir, rub all over pork, place in gallon size baggie Add mustard and liquid smoke in baggie and mix all, close bag and swoosh around Refrigerate 24 hours, starting in morning Place in crockpot 10-12 hours on LOW....or... Roast on rack uncovered in oven at 250-275 degrees until tender from 7-8 hours (slow and low) or until temp reaches 200 in meat Discard bone and fat from Pork, place in serving pot and shredd meat, add favorit BBQ sauce and a few more dashes of liquid smoke You can make a spicy BBQ sauce by adding Cayenne pepper and Tabasco to your favorite BBQ sauce, put in a squeeze bottle You can adjust the sesoning in your rub or add more to make it your own.

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6
Chicken American
Impossibly Easy Chicken Pot Pie, Chicken, pie, Pies and Pastry, American

1 2/3 cup Green Giant frozen mixed vegetables
2 chicken breasts
1 10.75-oz can condensed cream of chicken soup
1 c Original Bisquick mix
1/2 c milk

Directions: 1. Heat oven to 400 F. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1 1/4 inches. 2. Stir together remaining ingredients (bisquick and milk) with fork until blended. Pour over chicken mixture.. 3. Bake 30 minutes or until golden brown. Makes 6 servings Recipe By George Ross

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6
Peanut Butter Thai
Vegetarian, Side Dish, Main Dish, Thai, Peanut Butter, Dinner, Appetizer, Winter, Creamy

1/2 cup peanut butter
5 large cloves garlic peeled
1 1/2 tablespoons fresh ginger peeled and chopped
1 tablespoon soy sauce
1 tablespoon fish sauce
3 tablespoons brown sugar
2 small limes juiced
1/4 cup chicken or vegetable broth
1 pinch Cayenne pepper
8 ounces vermicelli or thin spagetti
8 ounces package fresh bean sprouts
1 cup frozen peas
2 medium green onions

Step 1. Put peanut butter, garlic, ginger, soy sauce, fish sauce, brown sugar, lime juice, broth, and cayenne pepper in a blender or food processor. Pulse the mixture until smooth and let the mixture sit. Step 2. Add pasta to 1 quart boiling water. Just before the pasta is done, add the frozen peas to the water and let the pasta and peas cook in the water an additional 1-2 minutes. Step 3. While the pasta is cooking, empty sprouts into a colander and rinse. Leave sprouts in the colander. When pasta and peas are done, pour them over the bean spouts in the colander, draining all water. Step 4. Pour the contents of the colander (pasta, peas and bean sprouts) into a large serving bowl. Pour the peanut mixture over the top of the noodle mixture and toss to coat evenly. Top the dish with chopped green onions and serve. Step 5. Adding chicken or tofu to this dish adds a nice element.

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Recipe from Bon Appétit

Recipe from Epicurious

Recipe from Bon Appétit

Recipe from Bon Appétit

Recipe from Bon Appétit

Recipe from Epicurious

Recipe from Bon Appétit

Recipe from Epicurious

Recipe from Epicurious

Recipe from Bon Appétit