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Forum: Other Recipes
 Thread: Southwestern Sugar Cure Rub
root
Senior Member

Posts: 330
Registered:
February 2004

Southwestern Sugar Cure Rub Thu, 12 February 2004 00:05
1/4 cup Brown Sugar
1/8 cup Granulated Sugar
1/8 cup chile powder
1/8 cup paprika
1/8 Cups Granulated Garlic
1-1/2 tsp. dry Basil
1-1/2 tsp. dry thyme
1-1/2 tsp. dry oregano
1-1/2 tsp. dry mustard
1-1/2 tsp. cayenne pepper
1-1/2 tsp. salt

Combine all ingredients in a bowl. Store in an airtight container. Use on steak, chicken or pork.

      
 Thread: Best BBQ Rub in Texas
root
Senior Member

Posts: 330
Registered:
February 2004

Best BBQ Rub in Texas Thu, 12 February 2004 00:06
1 (16 ounce) bottle seasoning salt
1/4 cup paprika
2/3 cup chili powder
1 teaspoon ground ginger
1 teaspoon ground nutmeg
2 teaspoons ground dry mustard
1 teaspoon ground cloves
1 teaspoon dry mesquite flavored seasoning mix
2 tablespoons garlic salt
1 tablespoon black pepper
1 cup packed brown sugar

Combine all ingredients in a bowl. Store in an airtight container. Use on steak, chicken or pork.

      
Forum: Meatless Recipes
 Thread: Stuffed Potatoes
root
Senior Member

Posts: 330
Registered:
February 2004

Stuffed Potatoes Thu, 12 February 2004 00:00
12 potatoes
8 oz sour cream
8 oz shredded cheddar cheese
milk
butter
salt
pepper

When baked potatoes are cool enough to handle, slice in half lengthwise and carefully scoop out insides. Mix with a little butter, salt and pepper, sour cream, cheese, and enough milk to get desired texture. Spoon back into potato shells.

To Freeze: Flash freeze and then transfer to freezer baggies.

To Reheat: Bake from frozen in a 400 degree oven for 20-25 minutes or until heated through.

      
 Thread: On Occasion Potatoes
root
Senior Member

Posts: 330
Registered:
February 2004

On Occasion Potatoes Tue, 06 July 2010 14:29
1 bag of frozen shredded hashbrowns
2 cups shredded cheddar cheese
6 chopped green onions
1 can of cream of chicken or mushroom soup
1 small container sour cream
¼ tsp salt
½ tsp pepper
1 Tbsp garlic salt
2 Tbsp melted butter

Melt butter, and set aside. Place all remaining ingredients into a large bowl, and mix thoroughly...until it looks marbleized.

To Freeze: Place mixture into oven & freezer safe baking pan. Sprinkle parmesan cheese over the top. Cover, label, and freeze.

To Serve: Thaw completely. Bake at 350 for 45-60 minutes, or until thoroughly heated. *Frozen casserole may be baked for 1 ½ hours at 350. Bake at 350 degrees for one hour, or until thickest piece is done. Remove from oven and cool.

      
Forum: Soup & Stew Recipes
 Thread: Creole' Beef Stew
root
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Posts: 330
Registered:
February 2004

Creole' Beef Stew Wed, 11 February 2004 23:00
1 lb. stewing beef
1 tbsp cooking oil
1/2 tsp salt
1/4 tsp thyme and pepper
a piece of recardo
1 tsp vinegar
1 onion
1 small sweet pepper
2 medium tomatoes
1/2 lb coco or potato
2 tsp flour
3 tbsp milk or water

1. Prepare the meat for cooking, cut into neat pieces, then mix with salt, thyme, pepper and recardo.
2. Slice the onion and sweet pepper.
3. Heat the oil in a heavy saucepan and fry the meat quickly until just brown.
4. Reduce the heat to low and add the sliced vegetables and enough hot water to almost cover the food.
5. Simmer on lowest temperature for 1 hour until meat is tender.
6. Peel and wash the coco and/or potato. Cut into thick round slices and add to the stew. Cook until almost tender.
7.Blend the flour, milk and vinegar together, stir into the stew and boil for 5 mins.
8. Taste and season if required.

To Freeze: Freeze in a freezer safe container.

To Reheat: Reheat in a covered pot until heated through and potatoes are tender.

      
 Thread: Homestead Stew
root
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Posts: 330
Registered:
February 2004

Homestead Stew Wed, 11 February 2004 23:02
Stew
3/4 lb. stew meat, cubed
1 cup celery, sliced
1/2 cup turnip, peeled and cubed, OR 2 potatoes, peeled and cubed
1-2 medium onions, chopped
2-3 medium carrots, peeled and sliced
1/3 cup barley
1/2 tsp. oregano
1/4 cup soy sauce
salt and pepper to taste
Dumplings
1 cup flour
2 tsp. baking powder
1/2 tsp. sugar
1/2 tsp. salt
1/2 cup milk

Cut up vegetables; set aside. Cut stew beef into cubes. Braise until very brown in kettle or deep saucepan. Add vegetables (except for potatoes!). Add enough water to cover all, plus one cup. Bring to boil. Add spices, barley, and soy sauce. Simmer covered for 1 - 2 hours. Add potatoes in the last 10 minutes of cooking.

Combine all dry ingredients for dumplings into a zipper baggie.

To Freeze: Freeze in a freezer safe container.

To Reheat: Heat in a covered pot to boiling. When the potoatoes are fully cooked, add 1/2 c milk to dumpling mix, mix with a fork. Drop by tablespoon onto boiling stew. Cover, cook 12 minutes. DO NOT PEEK or dumplings will get soggy.

      
 Thread: Minestrone Soup
root
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Posts: 330
Registered:
February 2004

Minestrone Soup Wed, 11 February 2004 23:07
1 tablespoon olive oil
1 cup chopped onion
1 cup (1/4-inch-thick) diagonally sliced carrot
3/4 cup thinly sliced celery
3 cups diced tomato
2 cups water
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (16-ounce) cans fat-free, less-sodium chicken broth
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
2 garlic cloves, minced2 cups small broccoli or cauliflower florets
2 cups thinly sliced green cabbage
2 cups thinly sliced collard greens (about 1/2 bunch) or kale or spinach
1/2 cup uncooked small seashell pasta or elbow macaroni
2 tablespoons finely chopped fresh or 2 teaspoons dried rubbed sage
2 teaspoons finely chopped fresh or 3/4 teaspoon dried thyme

Heat oil in a large Dutch oven over medium heat until hot. Add onion, carrot, and celery, and saute 6 minutes or until onion is tender. Add tomato and next 7 ingredients (tomato through garlic), and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in broccoli, cabbage, greens, and pasta; cover and cook 5 minutes or until pasta is done. Stir in sage and thyme.

To Freeze: Freeze in freezer safe container.

To Reheat: Heat in covered pot or in microwave until hot.

      
 Thread: Oven Stew with Burgundy Wine
root
Senior Member

Posts: 330
Registered:
February 2004

Oven Stew with Burgundy Wine Wed, 11 February 2004 23:09
Click here for the recipe and reviews.

[Updated on: Wed, 04 February 2009 20:05]

      
 Thread: Slow Cooker Irish Stew
root
Senior Member

Posts: 330
Registered:
February 2004

Slow Cooker Irish Stew Wed, 11 February 2004 23:20
2 lbs ground turkey
2 tsp Mrs. Dash
1/4 tsp pepper
2-1/4 tsp water
1 sm bay leaf
2 med carrots, peeled, cut into 1/2 in slices
3 med potatoes, peeled and quartered
1/2 pkg frozen peas or mixed vegetables
1/4 c quick tapioca

Season ground turkey while browning. Add remaining ingredients, excpet peas and potatoes, if using peas. (Omit tapioca if you don't want thick gravy). Stir well. Cover adn cook on low 10-12 hours. Add peas and potatoes last 1 to 2 hours of cooking.

To Freeze: Freeze in freezer safe container.

To Reheat: Reheat in covered pot until heated through and until potatoes are tender.

      
 Thread: Tex-Mex Turkey Stew
root
Senior Member

Posts: 330
Registered:
February 2004

Tex-Mex Turkey Stew Wed, 11 February 2004 23:23
1 pound ground turkey
1-1/4 cups thick and chunky salsa divided
1 cup, packed cilantro leaves chopped and divided
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon cumin divided
1/4 teaspoon salt
Vegetable cooking spray
1 can (17 ounces) whole kernel corn drained
1 can (14-1/2 ounces)no-fat turkey or chicken broth
1 can (15 ounces) black beans drained & well rinsed
1 can (4 ounces) chopped green chilies
1/4 + teaspoon chili powder
1/4 teaspoon dried oregano leaves
As needed corn chips

In medium bowl combine turkey, 1/4 cup salsa, 1/2 cup cilantro, onion, garlic, 1/2 teaspoon cumin and salt. Form mixture into 16 meatballs.

Place meatballs on (10 x 15 x 1-inch) baking pan sprayed with vegetable oil. Bake at 400 degrees F for 25 to 30 minutes, or until meatballs are lightly browned and no longer pink in center.

Meanwhile, in a 3-quart saucepan combine corn, broth, beans, chilies, remaining salsa and cumin, chili powder and oregano. Increase heat and bring to boil. Reduce heat to medium and cook uncovered for 5 to 10 minutes or until mixture is heated throughout.

Ladle into bowls and serve with corn chips.

To Freeze: Freeze in freezer safe container.

To Reheat: Reheat in a pot until heated through. Serve in a bowl over corn chips.

      
 Thread: Vegetable Soup with Southwestern Spicings
root
Senior Member

Posts: 330
Registered:
February 2004

Vegetable Soup with Southwestern Spicings Wed, 11 February 2004 23:35
Cooking spray
2 Tbsp. olive oil
1 large onion, diced
2 Serrano chiles, finely diced (seed and fiber removed if you prefer it more mild, or left in for heat)
2 ribs celery, diced
1 tsp. chili powder
1-1/2 tsp. cumin seed, ground
6 to 8 cups vegetable or chicken stock
28 oz. can diced tomatoes in juice
2 carrots, scrubbed and sliced in 1/4" rounds
3 lbs. Idaho potatoes, unpeeled, cut into 1/2" dice
1/2 lb. green beans, stemmed and cut into 1/2" lengths
1 medium butternut squash, peeled, cut into 3/4" dice
1 zucchini, quartered lengthwise and sliced into 1/2" pieces
1-1/4 cups or 1 15-oz can, drained cooked black beans
1 tsp. or to taste salt
Black pepper, freshly ground, to taste
1 tsp. sugar or honey
1/4 tsp. allspice, ground
Corn chips, baked or fried optional for garnish
Cheddar cheese, grated optional for garnish
Cilantro, sprigs optional for garnish

Spray Dutch oven with cooking spray and heat olive oil. Saut onion over medium heat, until softened and translucent, about 5 minutes.

Add chiles and celery, and saut 1 minute more. Add chili powder and cumin and saut, stirring constantly, another minute.

Pour 6 cups of the stock over saut, along with juice from canned tomatoes (reserve the diced tomatoes themselves for later use in the recipe).

Bring stock-juice mixture to a boil and drop in carrots, potatoes, green beans and butternut squash. Cover.

Turn down heat to simmer, and let cook about 30 minutes, or until vegetables are very tender. Lift lid and add tomatoes, zucchini, beans, salt, black pepper, sweetener and allspice.

If youd like the soup more "brothy", at this point add the additional 2 cups stock, and bring to a boil, then turn down to simmer. Simmer for 10 minutes.

To Freeze: Freeze in freezer safe container.

To Reheat: Reheat in covered pot. Serve very hot, with the optional whole corn chips pointing up out of the soup (like sharks fins), a good solid sprinkle of cheddar melting on top, and a few cilantro sprigs.

      
 Thread: Pumpkin Pear Soup
root
Senior Member

Posts: 330
Registered:
February 2004

Pumpkin Pear Soup Wed, 28 September 2005 11:03
Click here to view the recipe.

Please do not post comments here, click the link above to view the recipe and submit posts.

      
Forum: Seafood Recipes
 Thread: Tuna Noodle Casserole
root
Senior Member

Posts: 330
Registered:
February 2004

Tuna Noodle Casserole Wed, 11 February 2004 23:37
1 can of tuna, in water, not drained
1 - 1 lb box of pasta (whatever you like!)
1 can Campbell's cream of mushroom or celery soup
1 c Progresso italian bread crumbs
Smart Balance Light
4 cloves garlic, crushed or 1 tsp garlic powder
salt and pepper to taste

Boil the pasta and while draining, run cold water over the pasta for 10 seconds to stop the cooking process (this keeps the pasta from absorbing your topping liquids).

Place pasta in a flat oven safe dish, and mix in your soup, tuna, garlic and pepper. Flatten mixture and sprinkle the pasta with bread crumbs until covered completely.

Place a few dobs of margarine over the top.

To Freeze: Freeze in oven safe container.

To Reheat: Defrost, bake at 400 until butter is melted. To cook from frozen, make sure dish is warm all the way through.

[Updated on: Wed, 10 March 2004 12:59]

      
 Thread: Mark's Low-Fat Fettuccine
root
Senior Member

Posts: 330
Registered:
February 2004

Mark's Low-Fat Fettuccine Wed, 11 February 2004 23:39
One pound Seafood of choice (clams, scallops, shrimp, etc., may also use chicken)
10 oz dry pasta (1/2 of regular size package)
1 lemon
Dill Weed to taste
White pepper to taste
Salt
1/4 Cup of dry white wine
1/2 package low fat cream cheese (Neufchatel)
8 oz low fat sour cream
1/4 cup milk (approximate)
1/4 cup finely chopped onion
1 teaspoon chopped garlic
2 T. olive oil

Cook pasta per directions, do not overcook. Submerge in cold water to stop cooking and set aside. In preheated large sauté pan add half of the olive oil, garlic, onions and cook for 1 minute. Add the seafood and cook until barely done. Set aside. Add the rest of the oil, garlic, onions and dill weed then cook for one minute over medium heat. Slowly add the sour cream, cream cheese and wine, stirring constantly with a whisk to form the sauce. Add as much milk as necessary to reach desired consistency. Salt and pepper to taste. Add the seafood and noodles and stir together.

To Freeze: Freeze in freezer/microwave safe container.

To Reheat: Heat in microwave until hot.

      
 Thread: Skinny Tuna Noodle Casserole
root
Senior Member

Posts: 330
Registered:
February 2004

Skinny Tuna Noodle Casserole Sun, 17 July 2011 15:15
To view this recipe,click here. It's stored under Pasta recipes.

[Updated on: Sun, 17 July 2011 15:16]

      
Forum: Pork Recipes
 Thread: Baked Pork Chops
root
Senior Member

Posts: 330
Registered:
February 2004

Baked Pork Chops Wed, 11 February 2004 22:27
6 lean center-cut pork chops, 1/2-inch thick
1 egg white
1 cup evaporated skim milk
3/4 cup corn flake crumbs
1/4 cup fine dry bread crumbs
4 tsp paprika
2 tsp oregano
3/4 tsp chili powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/8 tsp cayenne pepper
1/8 tsp dry mustard
1/2 tsp salt
Non-stick spray coating as needed

Trim all fat from chops.

Beat egg white with evaporated skim milk. Place chops in milk mixture and let stand for 5 minutes, turning chops once.

Meanwhile, mix together corn flake crumbs, bread crumbs, spices, and salt.

Spray a 9xl3-inch baking pan with non-stick spray coating.

Remove chops from milk mixture. Coat thoroughly with crumb mixture. Place chops in pan and bake in 375 degrees F oven for 20 minutes. Turn chops. Note: If desired, substitute skinless, boneless chicken, turkey parts, or fish for pork chops and bake for 20 minutes.

To Freeze: Freeze in an oven safe container.

To Reheat: Bake in a 350 degree oven until chops are cooked through, about 15 minutes from defrosted or 45 minutes from frozen.

      
 Thread: Bifana
root
Senior Member

Posts: 330
Registered:
February 2004

Bifana Wed, 11 February 2004 22:33
3/4 cup white sugar
1/3 cup cider vinegar
1 tablespoon minced fresh ginger root
1 tablespoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried red chile pepper
4 cups diced rhubarb
1/2 cup chopped red onion
1/3 cup golden raisins

1 1/2 pounds pork tenderloin
2 teaspoons ground cumin
salt and pepper to taste
1 tablespoon olive oil
4 sprigs fresh cilantro, for garnish

To make the chutney: Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper in a large saucepan. Bring to simmer over low heat, stirring occasionally, until sugar dissolves. Add rhubarb, onion and raisins. Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly. Remove from heat and let cool completely.

To cook pork: Sprinkle pork with cumin, salt and pepper. Heat oil in large, heavy skillet over high heat. Add pork and brown on all sides, about 5 minutes.

Transfer pork to roasting pan. Brush with about half the chutney.

To Freeze: Freeze in an oven ready container.

To Reheat: Bake at 400 degrees for 25 minutes from defrosted until pork is cooked through. From frozen, bake for about 75 minutes, or until pork is cooked through. Serve with left over chutney.

      
 Thread: Ham Turnovers
root
Senior Member

Posts: 330
Registered:
February 2004

Ham Turnovers Wed, 11 February 2004 22:42
Filling
2-1/2 lbs cooked ham, finely chopped
1-1/3 Tbsp instant minced onion
8 oz canned tomato sauce
1-1/3 Tbsp parsley flakes
1/4 tsp pepper
1 tsp dry mustard
1 tsp prepared horseradish

Pastry
6-1/2 cups unsifted flour
2 tsp salt
2 cups shortening
3/4 cup cold water

Filling: Mix ham, onion, tomato sauce, parsley flakes, pepper, mustard and horseradish. Set aside.

Pastry: Mix flour and salt. Mix in shortening only until mixture is crumbly. Add cold water and mix quickly. Let dough rest 15 minutes. Divide dough into 24 pieces; form into balls. Roll each ball out on a lightly floured surface to make a circle about 5" in diameter, about 1/8" thick. Place about 3 Tbsp of ham mixture onto one half of each pastry circle. Fold other half of circle over ham mixture. Seal edges by pressing with tines of fork.

To Freeze: Place in freezer safe container or wrap with freezer paper.

To Reheat: Preheat oven to 400 degrees. Place on cookie sheet and bake 45 minutes or until turnovers are lightly browned.

      
 Thread: Jan's Ragu
root
Senior Member

Posts: 330
Registered:
February 2004

Jan's Ragu Wed, 11 February 2004 22:43
1 lb boneless Boston butt pork roast, cut into 1/2" pieces
2 c chopped onion
1 lb ground sirloin
1/4 c dry red wine
1 c water
2 Tbsp chopped fresh basil
1 tsp sugar
1/2 tsp salt
2 - 28 oz can crushed tomatoes, undrained
8 c hot cooked rigatoni (large tube shaped pasta)

Heat a dutch oven over medium-high heat; add pork. Cook 3 mins, browning on all sides. Add onion; cook 4 mins. Add beef; cook 3 mins or until beef looses its pink color, stirring to cruble. Add wine; cook 7 minutes or until liquid almost evaporates.

Add water and next 4 ingredients (water through tomatoes); bring to a boil. Cover, reduce heat, simmer 30 minutes. Uncover and cook 1 hour or until pork is tender.

To Freeze: Freeze in freezer safe container.

To Reheat: Heat in pot until hot. Serve with rigatoni pasta.

      
 Thread: Lean and Spicy Meatloaf
root
Senior Member

Posts: 330
Registered:
February 2004

Lean and Spicy Meatloaf Wed, 11 February 2004 22:45
Seasoning Mix:
1 tablespoon coarse sea salt
1 teaspoon ground cayenne pepper
1/2 tsp. cumin
1/2 tsp. white pepper
1 tsp. black pepper
1/2 tsp. freshly ground nutmeg
2 whole bay leaves

Meat Loaf:
Cooking spray
3/4 cup finely chopped red onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1 tablespoon Worcestershire Sauce
2 teaspoons finely chopped garlic
1/2 cup robust red table wine
1 pound ground beef
1 pound ground pork
2 eggs, lightly beaten
3 tablespoons tomato paste

Combine seasoning mix ingredients in a small bowl and set aside.

Fill the pan with olive oil over medium heat. Add onions, celery, bell peppers, garlic, Worcestershire Sauce and seasoning mix.

Saute until mixture starts sticking to the pan, about 6 minutes, stirring occasionally and scraping the pan bottom well.

Stir in the wine and allow to cook, stirring often, until the wine has evaporated and absolutely no liquid remains in the pan.

Remove from heat and allow mixture to cool to room temperature.

Place the beef and pork in a large mixing bowl. Add the eggs, the cooked vegetable mixture (removing the bay leaves), the tomato paste.

Mix by hand until thoroughly combined.

Place the mixture in an ungreased 8 x 4-inch loaf pan. Bake uncovered in a preheated 350 degrees F. oven for 30 minutes. Tip: If you dont evaporate ALL the wine, your meatloaf will turn out loose and soggy, since theres no filler to sop up the liquid.

To Freeze: Freeze in oven-ready / freezer safe container.

To Reheat: Heat oven to 400 degrees F. and continue cooking until done, about 35 minutes from defrosted. Triple time from frozen.

[Updated on: Sat, 28 February 2004 23:53]

      
 Thread: Pork Bifana with Chutney
root
Senior Member

Posts: 330
Registered:
February 2004

Pork Bifana with Chutney Sun, 13 June 2004 15:59
B>Chutney
3/4 cup white sugar
1/3 cup cider vinegar
1 tablespoon minced fresh ginger root
1 tablespoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried red chile pepper
4 cups diced rhubarb
1/2 cup chopped red onion
1/3 cup golden raisins

Roast
1 1/2 pounds pork tenderloin
2 teaspoons ground cumin
salt and pepper to taste
1 tablespoon olive oil
4 sprigs fresh cilantro, for garnish

To make the chutney: Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper in a large saucepan. Bring to simmer over low heat, stirring occasionally, until sugar dissolves. Add rhubarb, onion and raisins. Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly. Remove from heat and let cool completely.

Preheat oven to 400 degrees F (200 degrees C).

To cook pork: Sprinkle pork with cumin, salt and pepper. Heat oil in large, heavy skillet over high heat. Add pork and brown on all sides, about 5 minutes.

Transfer pork to roasting pan. Brush with 6 tablespoons of the chutney. Place in preheated oven, brushing occasionally with 6 more tablespoons chutney. Cook until thermometer inserted into center registers 155 degrees, about 25 minutes. Slice pork into medallions. Garnish with cilantro sprigs and serve with remaining chutney.

To Freeze: Freeze in freezer safe container, put chutney into a zip top baggie.

To Reheat: Transfer pork to roasting pan. Brush with 6 tablespoons of the chutney. Place in preheated oven, brushing occasionally with 6 more tablespoons chutney. Cook until thermometer inserted into center registers 155 degrees, about 25 minutes. Slice pork into medallions. Garnish with cilantro sprigs and serve with remaining chutney.

[Updated on: Sun, 13 June 2004 17:19]

      
 Thread: Ham and Cheese Chicken Roll
root
Senior Member

Posts: 330
Registered:
February 2004

Ham and Cheese Chicken Roll Sun, 31 October 2004 21:03

Click here to view the recipe.

Do not place reviews on this page. Follow the link for the recipe and reviews.

[Updated on: Sun, 31 October 2004 21:05]

      
 Thread: Sausage and Bean Casserole
root
Senior Member

Posts: 330
Registered:
February 2004

Sausage and Bean Casserole Sun, 04 December 2005 00:09
12 slices white sandwich bread
course salt and ground pepper
2 pkgs (1lb ea) smoked polish sausage, halved lengthwise, cut into 2.5" pieces
2 large onions chopped
8 garlic cloves, chopped
1/2 cup tomato paste
1 14.5oz can reduce-sodium chicken broth
1 cup dry red wine
1 tsp dried thyme
4 14.5oz cans Great Northern or cannellini beans, rinsed and drained

In a food processor, pulse bread until large crumbs form (you should have about 6 cups); season with salt and pepper. Set aside.

In a 6-quart heavy-bottom saucepan, cook sausage, onions, and garlic, stirring occasionally, until onions are translucent and sausage is starting to brown, 15 to 20 minutes.

Add tomato paste, broth, wine, thyme, and 2 cups water; bring to a biol. Reduce to a simmer; add beans. Simmer, stirring occasionally, until slightly thickened but still soupy, about 10 mins.

Stir in 2 cups of the breadcrumbs. Divide sausage mixture between two 3-quart shallow baking dishes baking dishes or eight 10-ounce ramekins. Top with remaining breadcrumbs.

To Freeze: Freeze in freezer safe container.

To Reheat: From frozen, bake at 375, covered with foil for 1 hour. Remove foil and bake 15-20 mins until breadcrumbs are golden. From defrost, bake at 375 fir 30 mins until topping is golden.

      
 Thread: Barbecue Pork Roast
root
Senior Member

Posts: 330
Registered:
February 2004

Barbecue Pork Roast Wed, 22 August 2007 15:48
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons cider vinegar
3 teaspoons lemon juice
1 teaspoon prepared mustard
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon black pepper
2 cloves garlic, minced
1 (4-pound) pork loin roast
1 cup barbeque sauce

In a small bowl, combine Worcestershire sauce, soy sauce, honey, vinegar, lemon juice, mustard, salt, celery seed, pepper, and garlic. Place pork loin roast in a large plastic resealable bag and pour marinade over pork loin. Seal and marinate in refrigerator for at least 4 hours (preferably overnight).

To Freeze: Freeze in freezer safe bag.

To Reheat: Preheat oven to 325 degrees F. Remove roast from bag, place in a roasting pan, and discard marinade. Roast pork loin at 325 degrees F for 2 to 2 1/2 hours, or to an internal temperature registers 160 to 170 degrees F. on an instant-read thermometer. Serve with BBQ sauce.

      
Forum: Poultry Recipes
 Thread: Broiled Oriental Turkey Slices
root
Senior Member

Posts: 330
Registered:
February 2004

Broiled Oriental Turkey Slices Tue, 10 February 2004 19:30
1 onion
4 stalks of celery
4 roma tomatoes
4 boneless skinless chicken breast halves
salt
1 tsp olive oil
1 cup fat-skimmed chicken broth
1/2 tsp dried thyme

Mix all ingredients in a bowl or plastic bag. Cover bowl or seal bag tightly. Refrigerate at least 4 hours.

To Freeze: Freeze in freezer safe container or plastic baggie.

To Reheat: Defrost. Set oven to broil. Place turkey on rack in a broiler pan. Place broiler pan so top of turkey is 4" from heat. Broil turkey about 7 minutes, turning once.

[Updated on: Tue, 10 February 2004 19:36]

      
 Thread: Brunswick Stew
root
Senior Member

Posts: 330
Registered:
February 2004

Brunswick Stew Tue, 10 February 2004 19:34
4 - 6 chicken breasts
1 large white onion, chopped
2 cups celery, chopped
4 red potatoes, cubed
1 10 oz. package frozen butter beans
1 16 oz. package frozen white corn
1 15 oz. can diced tomatoes with juice
1/4 cup apple cider vinegar>BR> 2 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
1 tsp. granulated chicken bouillon
1 Tbsp. marjoram
pinch of red pepper
salt and pepper to taste

Place chicken, onion, celery and salt and pepper in a large stockpot, add enough water to cover chicken and boil until chicken is cooked through. Remove chicken from the pot and place on a plate to cool. Add corn, beans, potatoes, tomatoes, vinegar, sugar, marjoram, Worcestershire sauce, bouillon and red pepper to the broth. After chicken is cooled, remove skin and discard and remove meat from the bones and add to the broth. Simmer stew for a couple of hours.

To Freeze: Freeze in freezer safe container.

To Reheat: Reheat in covered pot over medium heat until hot.

[Updated on: Tue, 10 February 2004 19:35]

      
 Thread: Delicious Chicken Bake
root
Senior Member

Posts: 330
Registered:
February 2004

Delicious Chicken Bake Tue, 10 February 2004 20:16
2 pounds Chicken, skinless light meat
1/4 cup Vinegar
2 tablespoons Tabasco Sauce
10 1/2 ounces Cream of Chicken Soup, condensed
1/2 cup Water
3 tablespoons Flour
1/4 cup Butter or Margarine
2 cloves Garlic -- minced

Preheat oven to 350 degrees F. Arrange chicken in casserole pan. Pour vinegar over chicken pieces, followed by Tabasco sauce. Whisk cream of mushroom soup, water and flour until smooth; pour over chicken. Saute mushrooms in butter and garlic for three minutes. Add mushroom mixture to cover chicken in casserole.

To Freeze: Freeze in freezer safe container.

To Reheat: To cook, thaw overnight in refrigerator and bake uncovered for 65 minutes or until chicken is done and gravy is has thickened.

      
 Thread: Chicken in Red Wine Vinegar Sauce
root
Senior Member

Posts: 330
Registered:
February 2004

Chicken in Red Wine Vinegar Sauce Tue, 10 February 2004 20:22
3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 whole chicken (about 4 pounds) cut into 10 pieces -- you could use all breasts or all leg portions if you prefer)
Sea salt and freshly ground black pepper to taste
4 shallots, finely chopped
1 cup top quality red wine vinegar
1 cup crme frache or heavy cream, preferably not ultrapasteurized
Finely chopped fresh (flat-leaf) parsley for garnish

Mix salt and pepper together in a small bowl.

Heat the oil and melt the butter in a deep-sided 12-inch saut pan over medium-high heat. (If your pan isn't large enough to hold all the chicken in a single layer, use 2 smaller pans, and put half the chicken, oil, and butter in each one.)

Rub the chicken pieces with the salt and pepper mixture. When the oil is hot but not smoking, use tongs to add the chicken, skin side down. Brown on both sides until the skin becomes beautifully golden brown and the chicken is nearly cooked, about 8 minutes on each side.

Remove the chicken to a serving platter and cover loosely with aluminum foil to keep warm. Pour off about one-half the fat in the pan. Add the shallots to the remaining oil and brown over medium high heat.

Slowly add the vinegar to the skillet and boil until reduced by half. (The fumes will definitely clear your sinuses -- great for a cold!!) Add the crme frache and cook until the mixture is well blended and has turned a nutty brown color, about 5 minutes. Return the chicken to the pan to coat thoroughly and heat briefly in the sauce.

Return to the platter, garnish with parsley, and serve immediately. If there is extra sauce, pass it in a small bowl.

Teacher's Tips:

1.Be sure the vinegar has boiled down enough before you add the crme frache or you'll end up with a beige, watery sauce.

2. Brown Chinese vinegar makes a tasty substitution for the red wine vinegar.

Pork Chops in Red Wine Vinegar Sauce: can be made by following the above steps. Unless your chops are very thick, they will not take quite as long to cook as the chicken!

To Freeze: Freeze in freezer safe container.

To Reheat: Heat sauce and chicken in a covered pan until heated through and chicken is cooked through.

      
 Thread: Chicken Tortilla Soup
root
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Chicken Tortilla Soup Tue, 10 February 2004 20:29
1 tsp olive oil
1 c chopped onion
2 garlic cloves, minced
2 c shredded chicken breast
1 c frozen corn
1/4 c dry white wine
1 tsp cumin
1-1/2 tsp worcestershire sauce
1/2 tsp chili powder
2 (14.25 oz) can no salt added chicken broth, fat free
1 14.5 oz can diced peeled tomatoes undrained
1 10.75 oz can consensed reduced-fat reduced sodium tomato soup undiluted
1-1/4 c of crushed salted baked tortilla chips
1/2 c fat free sour cream

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute for 2 minutes. Stir in chicken and next 9 ingredients (chicken through tomato soup); bring to a biol. Reduce heat and simmer 1 hour.

To Freeze: Ladle soup into family sized portions, into freezer containers.

To Reheat: Reheat from defrosted or frozen, in a covered pot. Ladle into bowls and top with tortilla chips and sour cream.

      
 Thread: Cream Cheese Crockpot Chicken
root
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Cream Cheese Crockpot Chicken Tue, 10 February 2004 20:34
4 pounds Chicken Thighs without skin -- ready to cook
2 tablespoons Butter or Margarine -- melted
1/2 teaspoon Black Pepper
1/2 teaspoon Salt
1 ounce Italian Salad Dressing Mix -- low salt
1 can Condensed Cream of Chicken soup
8 ounces Cream Cheese -- cubed
1/2 cup Chicken Broth
1 large Onion -- chopped
2 tablespoons Chicken Broth -- to cook onion
2 cloves Garlic -- minced

Brush chicken with butter and layer in crock pot with dry Italian seasoning mix sprinkled on each layer. Cover and cook on low for 6-7 hours. About 45 minutes before done, brown the onion in the chicken broth and then add the cream cheese, soup, salt & pepper and remaining chicken broth to the saucepan. Add the minced garlic and stir all ingredients until smooth. Pour sauce mixture over chicken in crockpot and cook an additional 30-45 minutes. Remove chicken to platter and stir sauce before putting in gravy

To Freeze: To freeze this dish for later use, place cooled, finished chicken into a large baking pan or oven-proof bowl, then pour finished sauce over chicken. Cool, and freeze

To Reheat: . To re-heat, thaw overnight in refrigerator and then bake at 350 degrees F for 45 minutes to 1 hour.

      
 Thread: Grilled Chicken Wraps
root
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Grilled Chicken Wraps Tue, 10 February 2004 20:44
6 skinless, boneless chicken breast halves
4 link sausages
2 jalapeno peppers, seeded, minced
3/4 c chopped onion
3 cloves garlic, chopped
1 tsp cajun seasoning
12 slices bacon

Slit open each chicken breast. Cut each sausage link in half, lengthwise, then cut to the length of the chicken breast. Place halved sausage link inside each chicken breast, then add jalapeno peppers to taste, onion, garlic and seal chicken with toothpicks.

Season outside of each chicken breast with Cajun spices/seasonings. Wrap each breast with 2 slices of bacon and secure with toothpicks.

To Freeze: Freeze in a freezer safe container.

To Reheat: Thaw overnight and then grill (preferably on a BBQ) over medium until done, about 30 minutes each side.

      
 Thread: Italian Style Chicken Wings
root
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Italian Style Chicken Wings Tue, 10 February 2004 21:19
2-1/2 pounds chicken wings
2 tablespoons olive oil
3 cloves garlic, crushed
1/4 teaspoon oregano
1 teaspoon parsley flakes
1/4 cup grated Parmigiano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup balsamic vinegar

Cut wings at each joint; discard tips. Place other joints in shallow baking pan; sprinkle with olive oil, garlic, oregano, parsley flakes Parmigiano cheese, salt and pepper. Place in 350 degrees F oven for about 22 minutes.

To Freeze: Freeze in oven ready container

To Reheat: Defrost. Bake for another 22 minutes. Remove from oven, pour vinegar over chicken and place under broiler about 4 minutes on each side.

      
 Thread: Mother's Souvlakia
root
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Mother's Souvlakia Tue, 10 February 2004 21:37
Marinade
1/2 c thinly sliced onion
2 Tbsp olive oil
1-1/2 tsp fresh lemon juice
1-1/2 tsp finely chopped fresh parsley
1/4 tsp dried oregano
1 bay leaf
1 lb skinless, boneless chicken, cut to bite sized pieces

Skewers
1/2 red onion, cut into 8 1" pieces
1/2 large green bell pepper, cut into 8 1" pieces
8 button mushrooms
8 large cherry tomatoes
1/4 tsp salt
1/4 tsp black pepper

To prepare marinade, combine first 6 ingredients in large zip-top plastic bag; add chicken. Seal and marniate in fridge 3 hours; turn occasionally.

Remove chicken from bag, discard marinade. Thread 4 chicken pieces, red onion and bell pepper alternately. Sprinkle with salt and pepper.

To Freeze: Freeze in freezer safe container.

To Reheat: Defrost. Rub grill with cut potato to prevent sticking. Grill 12 minutes or until chicken is done, turning once.

      
 Thread: Pan Sauce Chicken
root
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Pan Sauce Chicken Tue, 10 February 2004 22:09
4 skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon seasoning salt
3 tablespoons all-purpose flour
3 tablespoons water
1 cup white wine
1 cup chicken broth
2 teaspoons chopped Italian herbs

Season chicken breasts with salt, pepper and seasoning salt. In a small bowl, combine flour and water and mix until no lumps remain and the mixture is completely smooth.

Heat 1 tablespoon oil in a large skillet over high heat. Add chicken and brown for 3 to 4 minutes each side. Remove chicken to a plate or platter.

Deglaze skillet with wine and broth and bring to simmer over medium low heat. When simmering, add herbs; whisk in flour mixture. Return to simmer, reduce heat to low and return chicken to skillet with juices. Place in freezer container.

To Freeze: Freeze in freezer safe container.

To Reheat: Defrost. Place in covered skillet and simmer gently for 20 to 30 minutes, or until chicken is cooked through (no longer pink inside), turning frequently.

      
 Thread: Provencal Chicken and Garlic, Cooked in Rose Wine
root
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Provencal Chicken and Garlic, Cooked in Rose Wine Tue, 10 February 2004 22:15
1 (2-1/2 pound) chicken, cut into 8 pieces
1 tablespoon olive oil
8 shallots, finely minced
24 garlic cloves, unpeeled
1/4 cup Cognac
2 cups dry rose, preferably from Bandol or Provence
2 rosemary sprigs
2 thyme sprigs
Salt and freshly ground pepper
Chopped fresh parsley for garnish

Remove the skin from as many pieces of chicken as possible (the wings are difficult).

Heat the olive oil over medium-low heat in a large non-stick skillet and add the shallots and garlic. Cook, stirring, until the shallots begin to color. Add the chicken pieces and raise the heat to medium. Cook, turning the chicken, for about 5 minutes, and add the Cognac. Continue cooking, stirring, until the Cognac evaporates. Add the rose, rosemary, thyme, and salt and pepper to taste and bring to a simmer. Reduce heat and simmer 10 to 15 minutes, stirring and turning the chicken pieces from time to time.

To Freeze: Freeze in freezer safe container.

To Reheat: Defrost. Simmer for 10-15 minutes or until chicken is cooked through. Remove the chicken from the pan and place on a platter. If any liquid remains, turn up the heat, bring to a boil, and pour over the chicken (reduce by half if there is as much as a cup left). Garnish with chopped fresh parsley and serve.

      
 Thread: Shepherd's Pie
root
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Shepherd's Pie Tue, 10 February 2004 22:25
1 1/2 lbs lean ground beef or ground turkey
1/2 c finely chopped parsley
2 Tbsp Dijon mustard
2 Tbsp flour
1 large egg
1/2 tsp salt
1/4 tsp pepper
1/2 c fat skimmed beef broth
1/2 c dry sherry, dry white wine, or more beef broth
6 c packed peeled hot cooked potatoes
2 to 3 Tbsp butter
1/2 c room temp cream cheese (light)
1/2 c shredded swiss or parmesan cheese

Brown Onion Gravy
2 c finely chopped onion
2 Tbsp butter
2 tsp sugar
3 Tbsp flour
3 c fat skimmed beef broth

In a bowl, combine ground beef, parsley, mustard, flour, egg, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup beef broth. Blend well with a fork.

Make the brown gravy: Peel and finely chop 2 onions (8 oz. each). In a 4- to 5-quart pan over medium-high heat, stir onions in 2 tablespoons butter until richly browned, 13 to 15 minutes. Add 2 teaspoons sugar and stir for 2 minutes. Add 3 tablespoons all-purpose flour and stir until browned, 1 to 2 minutes. Remove from heat and stir in 3 cups fat-skimmed beef broth. Return to high heat and stir until boiling.

In a 4- to 5-quart pan over high heat, bring brown onion gravy to a boil; add sherry and reduce heat to maintain a gentle simmer. Quickly shape beef mixture into 1-inch balls and drop into gravy. When all are in, cover and simmer until meatballs are no longer pink in the center (cut to test), 10 to 12 minutes. With a slotted spoon, transfer meatballs (some of the onions will come too) to a bowl.

Boil gravy over high heat, stirring often, until reduced to about 2 cups, 10 to 15 minutes. Season to taste with salt and pepper. Remove from heat and return meatballs and any accumulated juice to gravy; mix gently.

Meanwhile, in a large bowl, with a mixer or potato masher, mash potatoes with 2 to 3 tablespoons butter and the cream cheese until smooth. If desired, add just enough beef broth to moisten potatoes to be able to squeeze them through a pastry bag. Beat in the Gruyère cheese and add salt and pepper to taste.

Butter a shallow 3 1/2- to 4-quart casserole. Spread two-thirds of the potato mixture evenly over bottom and up sides. Spoon meatball-gravy mixture into the center. Spoon remaining potato mixture decoratively around edge of meatball mixture, or spoon it into a pastry bag with a 1-inch star or round tip and pipe around the edge.

To Freeze: Freeze in a tin pie plate. Cover with 2 layers of foil.

To Reheat: Bake pie in a 400° oven until gravy is bubbling and potatoes are browned, 30 to 35 minutes or 90 or so minutes from frozen.

      
 Thread: Sour Cream Chicken
root
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Sour Cream Chicken Tue, 10 February 2004 22:38
6 chicken breasts
8 oz sour cream
1 can mushroom soup
1 pkg onion soup mix
salt and pepper to taste
spices to taste

Combine all ingredients into a crockpot and simmer until chicken is fully cooked. Add seasonings and spices to taste.

To Freeze: Separate into family sized servings into freezer containers.

To Reheat: Defrosted or from frozen, reheat in a covered pan over medium heat.

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 Thread: Sunday Chicken
root
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Sunday Chicken Tue, 10 February 2004 22:42
3 pounds cut up chicken
Paprika, Salt, Pepper
10-oz cream of celery soup
1/2 cup white wine or chicken broth

Rinse chicken in water. Pat dry. Sprinkle with paprika, salt, pepper. Combine soup and wine. Combine the chicken and soup/wine mix... Cover and cook.

This recipe is made for a Crock Pot.. should you cook on low for 8 hrs or high for 4.... In a reg pot, cook until chicken is done.

The above makes 6 servings.

To Freeze: Place into freezer containers.

To Reheat: Reheat in a covered pot either from frozen or from defrosted.

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 Thread: Swiss Chicken
root
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Swiss Chicken Tue, 10 February 2004 22:50
4 chicken breasts
1/3 c white wine
1 can cream of chicken soup
1 c seasoned bread crumbs
swiss cheese
butter or margarine

Mix cream of chicken soup and white wine in a freezable baking dish. Place chicken in sauce and cover with slices of swiss cheese. Freeze.

To Freeze: Cover with foil and freeze.

To Reheat:Thaw in refrigerator and then top with bread crumbs and drizzle with melted butter. Bake in oven at 350 for 1 hour or until chicken is no longer pink and juices run clear.

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 Thread: Tarragon Chicken
root
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Tarragon Chicken Tue, 10 February 2004 22:51
6 Boneless, skinless chicken breasts
4 tbsp. Butter, divided
1 tbsp. Olive oil
2 tbsp. Finely chopped shallots
1 tsp. Minced garlic
3/4 cup Beef or veal stock
3/4 cup Chicken stock
1/2 cup Dry white wine
1 tbsp. Fresh chopped tarragon or 1 tsp dried
1 tbsp. Chopped parsley
1/4 tsp. Pepper
Salt to taste

Trim the chicken breasts and pound between two sheets of wax paper to 1/3-inch thick. Heat 2 tablespoons of butter with the oil in a large skillet over medium high heat.

Fry chicken, turning gently with tongs, for 4 minutes on a side, or until golden brown.

Remove from pan and keep warm. Pour grease out of the pan and add the remaining butter. Add shallots and garlic and saut, stir constantly for 3 minutes.

Add the stocks and wine and reduce by half. Add the tarragon, parsley, pepper and salt to taste.

To Freeze: Freeze in freezer safe container.

To Reheat: Reheat in a covered pan until heated through.

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 Thread: Turkey Chop Suey
root
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Turkey Chop Suey Tue, 10 February 2004 22:55
6 ounces leftover turkey meat, shredded or sliced thin (chicken meat can also be used)
2 cups assorted cooked vegetables
1/2 tsp. garlic, minced
1 tbsp. ginger, minced
3 scallions, sliced
4 oz. bean sprouts
2 tbsp. vegetable oil
Sauce
1/2 tsp. teaspoon sugar
1 tbsp. soy sauce
1/2 tbsp. Chinese rice wine or dry sherry
1/4 cup chicken stock
1 tbsp. cornstarch dissolved in 1 tbsp. cold water
a few drops sesame oil

Combine all the ingredients for the sauce in a bowl, set aside.

In a wok or large sauce pan, heat the vegetable oil. Add the garlic and ginger and sauté for 10 seconds.

Add the vegetables and sauté for 2 minutes. Add the turkey (or chicken, if using) and stir-fry for another 3 minutes.

Add the sauce to the pan. Let it come up to a boil and cook for 2 minutes. Add the scallions and bean sprouts.

Sprinkle the sesame oil around and toss one more time.

To Freeze: Freeze in a freezer safe container

To Reheat: Reheat in the microwave or in a covred pot. Do not overcook. Serve on its own or with rice or noodles.

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 Thread: Turkey Chili
root
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Turkey Chili Sun, 13 June 2004 16:27
1 tablespoon vegetable oil, divided
1 1/2 pounds ground turkey
1 (1 ounce) package taco seasoning mix
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon chili pepper flakes
2 tablespoons tomato paste
1 (14.5 ounce) can beef broth
1 (7 ounce) can salsa
1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
1 (7 ounce) can chopped green chile peppers
1 medium onion, finely chopped
1 green bell pepper, diced
3 medium zucchini, halved lengthwise and sliced
1 bunch green onions, chopped
1 cup low –fat sour cream
1 cup shredded non-fat Cheddar cheese

Heat 1 tablespoon of the beef broth in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.

Pour in the rest of beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.

While chili is still cooking, heat 1/2 tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.

In the same skillet, heat the remaining 1/2 tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.

Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

To Freeze: Freeze in freezer safe container, put chutney into a zip top baggie.

To Reheat: Reheat in a covered pot until heated through. adjust the consistency with water as needed. Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

[Updated on: Sun, 13 June 2004 17:23]

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 Thread: Creole Skewers with Mustard Butter
root
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Creole Skewers with Mustard Butter Sun, 31 October 2004 21:43
Click here to view the recipe.

Please do not post comments here, click the link above to view the recipe and submit posts.

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 Thread: Lisa's Adobo
root
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Lisa's Adobo Fri, 12 June 2009 16:34
Please see recipe under Pork. Click here.
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 Thread: Oven-Fried Parmesan Chicken Strips
root
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Oven-Fried Parmesan Chicken Strips Wed, 18 November 2009 12:23
1/3 cup reduced-fat baking mix
1/3 cup grated Parmesan cheese
1 1/2 teaspoons Old Bay seasoning
1/8 teaspoon black pepper
2 pounds chicken breast strips

Place baking mix and next 3 ingredients in a large zip-top plastic bag; shake well to combine. Add chicken, several pieces at a time, shaking well to coat. Arrange chicken in melted butter in hot baking dish.

To Freeze: Freeze in freezer safe container.

To Reheat: Bake frozen strips on a hot (pre-heat the pan) cooking sprayed jelly-roll pan at 425° for 35 minutes, turning after 25 minutes.

[Updated on: Wed, 18 November 2009 12:23]

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 Thread: Food Network Chicken Divan
root
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Food Network Chicken Divan Wed, 18 November 2009 12:29
2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of chicken soup
1 cup light mayonnaise
1 cup light sour cream
1 cup grated 2% sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs

Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

To Freeze: Freeze in freezer safe baking container.

To Reheat: Bake at 350 degrees for about 30 to 45 minutes defrosted or for 1.5 hours from frozen.

[Updated on: Wed, 18 November 2009 12:30]

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 Thread: Campbell's Kitchen Creamy Chicken Enchiladas
root
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February 2004

Campbell's Kitchen Creamy Chicken Enchiladas Mon, 10 May 2010 21:33
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1 (8 ounce) container sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 Mission® Fajita Size Flour Tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced

Mix soup, sour cream, picante sauce and chili powder. Mix 1 cup picante sauce mixture, chicken and cheese. Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.

To Freeze: Freeze in freezer safe container.

To Reheat: Bake at 350 degrees F for 40 minutes or until hot. Top with tomato and onion.

[Updated on: Mon, 10 May 2010 21:33]

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 Thread: Parsley Parmesan Chicken
root
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Parsley Parmesan Chicken Tue, 06 July 2010 14:19
2 lbs chicken, or 6 pieces
1/4 cup Italian salad dressing
½ cup grated parmesan cheese
1/3 cup dry bread crumbs
2 Tbsp parsley flakes
½ tsp paprika
½ tsp salt
¼ tsp pepper

1. Pour salad dressing into a large bowl. Add the chicken to the dressing, coating well. Cover and chill 4 hours or overnight. Turn chicken in the dressing occasionally. Combine remaining ingredients into a shallow bowl. Roll chicken one piece at a time in the crumbs, then place on a greased cookie sheet

To Freeze: Place cooled baked pieces into a freezer bag. Freeze excess dressing separately.

To Serve: Place chicken onto cookie sheet or 9X13 baking pan. Spoon excess dressing over chicken. Bake at 350 degrees for one hour, or until thickest piece is done. Remove from oven and cool.

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 Thread: Chicken Tetrazzini
root
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Chicken Tetrazzini Tue, 06 July 2010 14:25
42 oz. Canned cream of chicken soup
2 T lemon juice
½ cup diced green pepper
4 cups dry spaghetti, broken into 1” pieces
4 cups cooked diced chicken
8 oz. mushrooms
1 cup parmesan cheese, grated
¼ tsp salt & pepper (optional)

Combine soup & lemon juice. Saute green pepper, and add to sauce. Break spaghetti into 1” pieces, and boil in salted water ½ the recommended time. Drain spaghetti. Mix spaghetti, chicken, & mushrooms into sauce.

To Freeze: Place mixture into oven & freezer safe baking pan. Sprinkle parmesan cheese over the top. Cover, label, and freeze.

To Serve: Thaw completely. Bake at 350 for 45-60 minutes, or until thoroughly heated. *Frozen casserole may be baked for 1 ½ hours at 350. Bake at 350 degrees for one hour, or until thickest piece is done. Remove from oven and cool.

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 Thread: Baked Chicken with Dijon and Lime
root
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February 2004

Baked Chicken with Dijon and Lime Sun, 17 July 2011 14:42
8 small chicken thighs, skin removed
3 tbsp Dijon mustard
1 tbsp light mayonnaise
1 clove garlic, crushed
1 lime, squeezed, and lime zest
3/4 tsp pepper
salt
dried parsley

1. Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season generously with salt. In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat.

To Freeze: Freeze in freezer safe container.

To Reheat: Heat oven to 400 degrees. Spray a large baking pan with a little Pam to prevent sticking. Place chicken to fit in a single layer. Top the chicken with dried parsley. Bake until cooked through, about 30-35 minutes. Finish the chicken under the broiler until it is golden brown. Serve chicken with the pan juices drizzled over the top.

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 Thread: Chicken Rollatini Stuffed with Zucchini and Mozzarella
root
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February 2004

Chicken Rollatini Stuffed with Zucchini and Mozzarella Wed, 21 September 2011 15:28
1 tsp olive oil
4 cloves garlic, chopped
1 1/2 cups (1 medium) zucchini, shredded
1/4 cup + 2 tbsp Romano cheese (or parmesan)
3 oz part skim shredded mozzarella
salt and pepper to taste
8 thin chicken cutlets, 3 oz each
1/2 cup Italian seasoned breadcrumbs
1 lemon, juice of
1 tbsp olive oil
salt and fresh pepper
olive oil non-stick spray

Wash and dry cutlets, season with salt and pepper. Lightly spray a baking dish with non-stick spray.

In a large skillet, heat oil on medium-high heat. Add oil when hot then saute garlic a minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella cheese and mix to combine.

Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Combine breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.

Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with oil spray. .

To Freeze: Freeze in freezer safe container.

To Reheat: Bake at 475 for 25-30 minutes from defrosted Broil for a few minutes to get the breadcrumbs golden.

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Forum: Beef Recipes Thread: Beef and Parsnip Stroganoff
Jenn
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February 2004

Beef and Parsnip Stroganoff Mon, 09 February 2004 00:20
1 cube beef bouillon
3/4 c boiling water
3/4 lb well trimmed boneless top round beef steak, 1 in thick
cooking spray
2 cups cubed peeled parsnips or potatoes*
1 medium onion halved and thinly sliced
3/4 lb mushrooms, sliced
2 tsp minced garlic
1/4 tsp black pepper
1/4 c water
1 Tbsp plus 1-1/2 tsp all purpose flour
3 Tbsp reduced-fat sour cream
1-1/2 tsp Dijon mustard
1/4 tsp cornstarch
1 Tbsp chopped fresh parsley

*If using potatoes, cut into 1 in thick chunks and add to slow cooker with mushroom mixture

Dissolve bouillon cube in 3/4 c boiling water; cool. Meanwhile, cut steak into 2 x 1/2" strips. Spray large skillet with cooking spray; heat over high heat. Cook and stir beef about 4 minutes or until meat begins to brown and is barely pink. Transfer beef and juices to slow cooker.

Spray same skillet with cooking spray; heat over high heat. Add parsnips and onion; cook and stir until browned, about 4 minutes. Add mushrooms, garlic and papper; cook and stir until mushrooms are tender, about 5 minutes. Transfer mushroom mixture to the slow cooker; mix with beef.

Blend 1/4 c water adn flour in a small bowl until smooth. Stir flour mixture into cooled bouillon. Add to slow cooker. Cook, covered on LOW 4-1/2 to 5 hurs or until beef adn parsnips are tender.

Turn off slow cooker. Remove beef and vegetables with slotted spoon to large bowl; reserve cooking liquid from beef. Blend sour cream, mustard and cornstarch in medium bowl. Gradually add reserved liquid to sour cream mixture; stir well to blend. Stir sour cream mixture into beef mixture. Sprinkle with parsley.

To Freeze: Freeze in freezer safe container.

To Reheat: Reheat in covered pot and serve over noodles.

[Updated on: Tue, 10 February 2004 18:54] by Moderator

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 Thread: Creole' Beef Stew
Jenn
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February 2004

Creole' Beef Stew Mon, 09 February 2004 00:32
1 lb. stewing beef
1 tbsp cooking oil
1/2 tsp salt
1/4 tsp thyme and pepper
a piece of recardo
1 tsp vinegar
1 onion
1 small sweet pepper
2 medium tomatoes
1/2 lb coco or potato
2 tsp flour
3 tbsp milk or water

1. Prepare the meat for cooking, cut into neat pieces, then mix with salt, thyme, pepper and recardo.
2. Slice the onion and sweet pepper.
3. Heat the oil in a heavy saucepan and fry the meat quickly until just brown.
4. Reduce the heat to low and add the sliced vegetables and enough hot water to almost cover the food.
5. Simmer on lowest temperature for 1 hour until meat is tender.
6. Peel and wash the coco and/or potato. Cut into thick round slices and add to the stew. Cook until almost tender.
7.Blend the flour, milk and vinegar together, stir into the stew and boil for 5 mins.
8. Taste and season if required.

To Freeze: Freeze in a freezer safe container.

To Reheat: Reheat in a covered pot until heated through and potatoes are tender.

[Updated on: Tue, 10 February 2004 00:02] by Moderator

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 Thread: Homestead Stew
Jenn
Senior Member

Posts: 337
Registered:
February 2004

Homestead Stew Mon, 09 February 2004 00:43
Stew
3/4 lb. stew meat, cubed
1 cup celery, sliced
1/2 cup turnip, peeled and cubed, OR 2 potatoes, peeled and cubed
1-2 medium onions, chopped
2-3 medium carrots, peeled and sliced
1/3 cup barley
1/2 tsp. oregano
1/4 cup soy sauce
salt and pepper to taste
Dumplings
1 cup flour
2 tsp. baking powder
1/2 tsp. sugar
1/2 tsp. salt
1/2 cup milk

Cut up vegetables; set aside. Cut stew beef into cubes. Braise until very brown in kettle or deep saucepan. Add vegetables (except for potatoes!). Add enough water to cover all, plus one cup. Bring to boil. Add spices, barley, and soy sauce. Simmer covered for 1 - 2 hours. Add potatoes in the last 10 minutes of cooking.

Combine all dry ingredients for dumplings into a zipper baggie.

To Freeze: Freeze in a freezer safe container.

To Reheat: Heat in a covered pot to boiling. When the potoatoes are fully cooked, add 1/2 c milk to dumpling mix, mix with a fork. Drop by tablespoon onto boiling stew. Cover, cook 12 minutes. DO NOT PEEK or dumplings will get soggy.

[Updated on: Mon, 09 February 2004 23:43] by Moderator

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 Thread: Honey Mustard Steak
Jenn
Senior Member

Posts: 337
Registered:
February 2004

Honey Mustard Steak Mon, 09 February 2004 00:44
1/2 cup prepared brown mustard
2 tablespoons apple juice
1 teaspoon ground cinnamon
1 tablespoon honey
1 1/2 pounds top sirloin, lean

In a small bowl, combine the mustard, apple juice, cinnamon and honey. Add steak.

To Freeze: Freeze steak in sauce in a freezer safe container or ziploc baggie.

To Reheat: Defrost: Prepare an outdoor grill with an oiled rack set 6 inches from the coals. On a gas grill, set to medium heat.Grill to desired doneness: 14 minutes for rare (140 degrees F or 60 degrees C), 20 minutes for medium (160 degrees F or 70 degrees C), or 26 minutes for well done (170 degrees F or 75 degrees C) and serve.

[Updated on: Mon, 09 February 2004 23:42] by Moderator

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 Thread: Jan's Ragu
Jenn
Senior Member

Posts: 337
Registered:
February 2004

Jan's Ragu Mon, 09 February 2004 00:45
1 lb boneless Boston butt pork roast, cut into 1/2" pieces
2 c chopped onion
1 lb ground sirloin
1/4 c dry red wine
1 c water
2 Tbsp chopped fresh basil
1 tsp sugar
1/2 tsp salt
2 - 28 oz can crushed tomatoes, undrained
8 c hot cooked rigatoni (large tube shaped pasta)

Heat a dutch oven over medium-high heat; add pork. Cook 3 mins, browning on all sides. Add onion; cook 4 mins. Add beef; cook 3 mins or until beef looses its pink color, stirring to cruble. Add wine; cook 7 minutes or until liquid almost evaporates.

Add water and next 4 ingredients (water through tomatoes); bring to a boil. Cover, reduce heat, simmer 30 minutes. Uncover and cook 1 hour or until pork is tender.

To Freeze: Freeze in freezer safe container.

To Reheat: Heat in pot until hot. Serve with rigatoni pasta.

[Updated on: Mon, 09 February 2004 23:38] by Moderator

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 Thread: Mustard Short Ribs
Jenn
Senior Member

Posts: 337
Registered:
February 2004

Mustard Short Ribs Mon, 09 February 2004 00:57
4 lbs beef short ribs, cut into pieces
1/3 cup prepared mustard
1 Tbsp sugar
2 Tbsp lemon juice
1 tsp salt
2 cloves garlic, crushed
4 medium onions. sliced

Place beef ribs in a shallow glass dish. Mix mustard, sugar, lemon juice, salt, pepper, garlic. Spread over beef. Top with onions. Cover and refrigerate for at least 12 hours, turning beef occasionally.

Heat oven to 350 degrees. Cook beef in a covered pan for 1-1/2 hours until beef is tender and almost done.

To Freeze: Freeze in oven ready dish.

To Reheat: Reheat in 350 degree oven from frozen or defrosted until beef is fully cooked and warmed through.

[Updated on: Mon, 09 February 2004 23:13] by Moderator

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 Thread: Rouladen
Jenn
Senior Member

Posts: 337
Registered:
February 2004

Rouladen Mon, 09 February 2004 01:03
6 (1/2 pound) sirloin tip steaks, thin cut
3 slices bacon, cut in half
2 dill pickles, cut into 3 wedges
1 to taste prepared Dijon-style mustard
1 to taste salt and pepper to taste
1 onion, cut into 6 wedges
2 tablespoons vegetable oil
2 (.75 ounce) packages dry brown gravy mix

Place sirloin flat on a cutting board, spread on mustard and salt and pepper to taste. Place 1/2 strip bacon, 1 onion wedge, and 1 pickle wedge onto the steak. Roll making sure all items stay inside and tuck ends in. Tie up with butcher string. Repeat for each steak.

Heat 2 tablespoons of oil in a large stock pot, over medium-high heat. Brown meat well.

Pour in enough water to cover meat. Reduce heat to medium/low heat and cook for 30 minutes.

When meat is cooked, stir in gravy mix. Heat through

To Freeze: Freeze in freezer safe container.

To Reheat: Reheat in covered pot until meat is cooked through.

[Updated on: Mon, 09 February 2004 23:02] by Moderator

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 Thread: Salisbury Steak
Jenn
Senior Member

Posts: 337
Registered:
February 2004

Salisbury Steak Mon, 09 February 2004 01:04
1 egg
1 can condensed french onion soup, undiluted, divided
1/2 cup dry bread crumbs
1/2 tsp salt
pinch of pepper
1-1/2 lbs ground beef
1 tbsp all purpose flour
1/4 cup water
1/2 ketchup
1 tsp Worcestershire sauce
1/2 tsp prepared mustard
6 cups hot cooked egg noodles

In a large bowl, beat egg. Stir in 1/3 cup of soup, bread crumbs, salt and pepper. Add beef; mix gently. Shape into 6 oval patties.

Brown in a skillet over medium heat for 3-4 minutes on each side. Remove and set aside; discard drippings. In the skillet, combine flour and water until smooth; add the ketchup, worcestershire sauce, mustard and remaining soup; bring to a boil. Cook and stir for 2 minutes until thickened.

To Freeze: Freeze patties separate of the sauce or they will become too salty. Do not prepare noodles until you plan to eat the Salisbury Steak. We use Glad Ware to freeze the patties in and put the sauce in a ziploc bag inside the same Glad Ware.

To reheat: Either defrost overnight and then reheat in the microwave or a skillet or from frozen, reheat in a covered skillet. Simmer patties in sauce until warm.

TIP: If you like a saucy salisbury steak, double the sauce.

[Updated on: Mon, 09 February 2004 23:00] by Moderator

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 Thread: Layered Italian Sandwich
root
Senior Member

Posts: 330
Registered:
February 2004

Layered Italian Sandwich Sun, 31 October 2004 21:53
Click here to view the recipe.

Please do not post comments here, click the link above to view the recipe and submit posts.

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 Thread: Beef in Marinade
root
Senior Member

Posts: 330
Registered:
February 2004

Beef in Marinade Tue, 06 July 2010 14:13
2 lbs beef
1/3 cup lemon juice
¼ cup worcestershire sauce
2 Tbsp dry mustard
1 cup oil
½ cup red wine vinegar
1/2 cup soy sauce
1 Tbsp black pepper 2 tsp minced garlic

Cut beef into strips for stir fry, or leave whole for steaks on the grill. Combine remaining ingredients in a bowl, and mix well.

To Freeze: Freeze in freezer safe container.

To Reheat: Thaw overnight in the refrigerator. Grill or cook beef as desired. Discard marinade.

[Updated on: Sun, 05 June 2011 22:09]

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Forum: Pasta Recipes Thread: Lasagna
root
Senior Member

Posts: 330
Registered:
February 2004

Lasagna Wed, 11 February 2004 22:14
1 lb ground beef
3 cups spaghetti sauce
1-3/4 c ricotta or cottage cheese
1 egg, slightly beaten
1/2 tsp dried basil leaves
12 pieces Oven Ready Lasagna, uncooked and unsoaked
4 c shredded mozzarella cheese

Heat oven to 350. In a large skillet, cook meat until browned. Drain and stir in spaghetti sauce. In a small bowl, mix ricotta cheese, egg and basil.

In a 13x9 pan, spread 3/4 c meat sauce. Place 3 pieces of uncooked pasta crosswise over sauce. Pieces should not touch or overlap; they will expand when baked. Spread 2/3 c ricotta mixture evenly over pasta. Spread 3/4 c meat sauce evenly over ricotta, covering pasta completely. Sprinkle with 1 c mozzarella cheese. Repeat twice more.

When you get to the last 3 pieces of pasta, spread remaining meat sauce completely over pasta and top with cheese. Cover with foil and bake for 30 minutes. Remove foil and continue baking for another 10-15 minutes, until hot and bubbly. Let stand 5 minutes before serving.

To Freeze: Place serving sized portions into freezer containers or freeze entire pan. Cover well with plastic wrap and then foil.

To Reheat: Reheat from defrosted or frozen in the microwave until hot and bubbly all the way through.

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 Thread: Grandma Debbie's Famous Spaghetti Meat Sauce
root
Senior Member

Posts: 330
Registered:
February 2004

Grandma Debbie's Famous Spaghetti Meat Sauce Wed, 11 February 2004 22:21
Click here to view the recipe.

Please do not post comments here, click the link above to view the recipe and submit posts.

[Updated on: Sun, 31 October 2004 21:46]

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 Thread: Jan's Ragu
root
Senior Member

Posts: 330
Registered:
February 2004

Jan's Ragu Sun, 31 October 2004 21:49
Click here to view the recipe.

Please do not post comments here, click the link above to view the recipe and submit posts.

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 Thread: Magnificent Casserole
root
Senior Member

Posts: 330
Registered:
February 2004

Magnificent Casserole Tue, 07 March 2006 17:52
Find and review this recipe by clicking here.
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