I need recipe for christmas side dish for my party at work, please help, please include pictures of the dishes?

I need recipe for christmas side dish for my party at work, please help, please include pictures of the dishes?
Green bean casserole.





Holiday classic side dish





2 cans (10 3/4 ounces each) Campbell's庐 Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)


1 cup milk


2 tsp. soy sauce


1/4 tsp. ground black pepper


8 cups cooked cut green beans


2 2/3 cups French's庐 French Fried Onions











Directions:











Stir the soup, milk, soy, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole.





Bake at 350掳F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture and top with the remaining onions.





Bake for 5 minutes or until the onions are golden brown.





Go Nuts! Toast 1/2 cup sliced almonds. Add with the remaining onions.





Bring On The Bacon: Add 4 slices bacon, cooked and crumbled, to the bean mixture.





For A Festive Touch: Add 1/2 cup chopped red pepper to the bean mixture.





Green Bean Casserole Cheese Lovers: Omit the soy sauce. Add 1/2 cup shredded Cheddar cheese to the bean mixture. Add additional cheese as desired with the remaining onions.





for official website and pic please click below!!

facial care

Need a recipe for a hasbrown casserole or side dish.?

MizChel's Hash Brown Casserole Recipe





INGREDIENTS:


1 pkg. frozen hasbrowns (country style - 30oz)


1 cup sour cream


1 stick margarine (4 oz)


1 can cream of chicken soup


1 T. instant minced onion (or freshly chopped onion to taste)


2 cups shredded sharp cheddar or colby cheese


PREPARATION:


Melt margarine. Place hasbrowns in 9 x 13 dish. Pour margarine over and mix well. Mix sour cream, soup, onion, and cheese in a large mixing bowl. Pour hashbrowns in the bowl and mix all together well. Then put all back in the 9 x 13 pan. Bake uncovered at 350 degrees for one hour. (You may cover with crushed cornflakes if desired before cooking)Need a recipe for a hasbrown casserole or side dish.?
will you be serving it for dinner or breakfast?


try this to be different...


crumble pork sausage in a casserole dish,


scramble some eggs and pour over the sausage.


mix up some country/pepper gravy and put a few dollops/tablespoons on top of your eggs.


now place those hashbrown squares on top of dish and bake @ 350 for 30-45 minutes until hashbrowns are crisp/brown throw some shredded cheese in it and allow dish to rest and cheese to melt. enjoy:-)Need a recipe for a hasbrown casserole or side dish.?
2 lbs frozen hash browns


1/2 cup margarine, melted


1 (10 1/4 ounce) can cream of chicken soup


1 pint sour cream


1/2 cup onions, peeled and chopped


2 cups cheddar cheese, grated


1 teaspoon salt


1/4 teaspoon pepper





Preheat oven to 350F and spray an 11 x 14 baking dish with cooking spray.





Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.





10-12 servings

I need A recipe for a whole chicken...with side dish....quickly please?

i dont have that much ingredients available.....please keep it simpleI need A recipe for a whole chicken...with side dish....quickly please?
You could make this just change the vegetable around with some you have.





Roast Chicken with Vegetables








- triple-tested at The Good Housekeeping Research Institute





Roasting a whole chicken with sweet potatoes, onion, and an apple means deliciously flavored accompaniments are ready when the chicken is. If you use a larger pan, the vegetables may brown more quickly, so check and remove them when they are tender.





Ingredients


1 whole chicken (about 3 1/2 pounds)


2 medium sweet potatoes (about 10 ounces each), unpeeled and each cut into 8 wedges


1 jumbo onion (1 pound), cut into 8 wedges


1 Golden Delicious apple, unpeeled, cored and cut into 8 wedges


2 tablespoons orange marmalade





Directions


1. Preheat oven to 450 degrees F. Remove giblets and neck from chicken; refrigerate for use another day. Tie legs together if you like.








2. With breast side up, lift wings up toward neck, then fold wing tips under back of chicken so wings stay in place.





3. Place chicken, breast side up, on small rack in medium roasting pan (15 1/2 inches by 10 1/2 inches). Place sweet-potato and onion wedges around rack in pan. Rub chicken with 1/2 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. Sprinkle vegetables with 1/4 teaspoon salt. Roast chicken and vegetables 40 minutes. Remove pan from oven; tilt chicken to drain juices from cavity onto vegetables. Add apple wedges to pan.





4. Return pan with chicken, vegetables, and apple wedges to oven; roast 15 minutes longer. Brush chicken with marmalade; roast 5 minutes longer or until vegetables and apples are tender and juices run clear when thickest part of thigh is pierced with tip of knife and temperature on meat thermometer inserted into thickest part of thigh next to body reaches 175 to 180 degrees F.





5. Place chicken on warm large platter; spoon vegetable mixture around chicken. Remove skin from chicken before eating if you like.I need A recipe for a whole chicken...with side dish....quickly please?
Take a chicken...put a can of beer or soda in the END...the butt...place it CAREFULLY in the oven or on the grill...bake at about 350 for about an hour or so...it is very good..but you have to be careful....oh and pour about half the liquid out of the can....pretty much anything can be a side...taters...rice..veggies...anything you have on hand is good.
try
LEMON CHICKEN





2 teaspoons sugar


1 clove garlic, crushed


1 teaspoon green ginger, grated


1 tablespoon honey


1/4 cup lemon juice


1 tablespoon dry sherry


2 chicken stock cubes


4 chicken fillets, cut into strips


1 tablespoon oil


1 tablespoon cornflour


1 cup water





Recipe Info


Category : Meat / Beef / Chicken


Rating : 4


Contributor : n/a


Print Recipe














Directions





1. Combine sugar, garlic, ginger, honey, lemon juice, sherry and crumbled stock cubes in a bowl to form a marinade. Add chicken strips and marinate for 30 minutes. Stir occasionally to coat.





2. Drain chicken well and reserve marinade.





3. Preheat a large browning dish on a microwave oven on HIGH for five minutes. Add oil and chicken strips and cook on High for three minutes. Stir once during cooking.





4. Add reserved marinade, blended cornflour and water to chicken. Stir well.





5. Cover and cook on High for five minutes.
Boil your chicken. With some salt pepper. Stip it clean of the meat, throw it in a pan with the other ingredients than whip up a stir. Garnish the top of it with some tomatoes chopped into chunks and lightly sauteed in Italian dressing, if you don't have that. Olive oil and basil. Serve it next to some nice bread.

Seeking OLD recipe--Cucumber/Onion/Vinegar鈥?cream---side dish?

My Fiance's Grandma use to make something with these ingrdients but I have no idea what it's called of how to locate it? Hopefully someone knows what this is called or has a good recipe.Seeking OLD recipe--Cucumber/Onion/Vinegar鈥?cream---side dish?
Cucumber Salad





3 medium cucumbers, peeled and thinly sliced


1 medium onion, sliced


2 cups water


1/2 teaspoon salt


3/4 cup heavy cream


1/4 cup sugar


1/4 cup vinegar


Chopped fresh parsley





In a bowl, combine cucumbers, onion, water and salt. Let stand for 1 hour; drain and rinse. In a serving bowl, mix cream, sugar and vinegar. Add cucumbers and onion; toss gently. Sprinkle with parsley if desired.








Chive Cucumber Salad





2 large cucumbers, peeled and thinly sliced


1/2 cup sour cream


3 tablespoons snipped fresh or dried chives


2 tablespoons vinegar


1 tablespoon water


1 tablespoon chopped green onion


1/4 teaspoon garlic powder


1/4 teaspoon salt


1/8 teaspoon pepper





In a bowl, combine cucumbers, onion, water and salt. Let stand for 1 hour; drain. Combine cucumbers and sour cream. Cover and refrigerate for at least 1 hour. Stir in remaining ingredients just before serving.Seeking OLD recipe--Cucumber/Onion/Vinegar鈥?cream---side dish?
It's called cucumbers and sour cream. Depending on the size dish you want to make.....I use 4-5 cucumbers sliced thin A couple onions. You put cold water over them and about 1/4 c. apple cider vinegar and about 1 c. salt. Let sit 2 hrs. or overnight covered. Drain real well. I dump them in a colander and let them sit awhile. Put them back in bowl and add a small container of sour cream. Larger container sour cream if you make more. Add salt %26amp; pepper to taste stir it all up put it in the fridg. to cool and wah la.
INGREDIENTS:


2 cups cucumber - peeled,


seeded and shredded


2 tablespoons grated onion


2 (10.75 ounce) cans


condensed cream of celery soup


2 cups cottage cheese


2 cups buttermilk


1 pinch seasoning salt





DIRECTIONS:


1. Grate cucumber and onion, and strain out liquid.


2. In a blender, mix cream of celery soup, buttermilk, cucumber and onion mixture. Blend, add one cup of cottage cheese and blend again.


3. Since the blender may not hold all of the ingredients, pour half of blended mixture into a bowl. Add remaining cottage cheese and blend. Combine all soup into one bowl and stir in seasoning salt. Refrigerate until ready to serve.
CUCUMBER %26amp; VIDALIA ONION SALAD





4 cucumbers


Salt


2 onions (Vidalia), thinly sliced





DRESSING:





1/3 c. sour cream


1/4 c. sugar


1/3 c. white vinegar





Peel cucumbers, slice thin. Toss. Let stand in refrigerator for 1 hour. Rinse and drain. Add onion. Pour dressing over salad and toss. Chill at least 3 hours. I normally let mine sit over night chilling.
Was it a cold dish? If so it was probably peeled and sliced cukes, sweet onions (like Vidalias or maybe purple), splash of vinegar, s%26amp;p, and sour cream... stirred all together, and let chill in the fridge.
First is an updated version I like better. Below that is a more traditional recipe.





Cold Cucumber Salad





3 tablespoons sugar


1/4 cup water


1/2 cup white vinegar


pinch salt


dash chili powder


1/2 tablespoon cilantro ; finely chopped


1 large cucumber ; English perferred - peeled and sliced into chunks or slices


1/2 cup onion ; thinly sliced or cut into a large dice





Mix sugar, water, white vinegar, cilantro, chili powder and salt in medium saucepan. Heat mixture over medium-high heat to boiling and boil until sugar is dissolved; remove from heat and cool. Stir in vinegar.





Pour mixture over cucumber slices. Cover and refrigerate until ready to serve.


----





Cucumber Salad





1-2 cucumbers, thinly sliced


1 small white onion, sliced


1/2 cup white vinegar


1/4 cup water


1/4 cup white sugar


1/2 sour cream





Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in sour cream and refrigerate until cold.
slice cucumber and onions





toss with a mixture of





2 tablespoons mayo


2 tablespoons sour cream


a dash each of salt and sugar


a splash of vinegar


a pinch of pepper





best if chilled before serving

Does anyone have the recipe for the Cheesecake Factory's Macaroni and Cheese side dish?

They have the best macaroni %26amp; cheese I have ever eaten!!!Does anyone have the recipe for the Cheesecake Factory's Macaroni and Cheese side dish?
Cheesecake Factory Cheesecake





Makes


12


1/4 C. Finely Chopped Pecans


1/4 C. Finely Chopped Almonds


1/4 C. Finely Chopped Walnuts


3/4 C. Finely Chopped Vanilla Wafers


2 Tbsp. Melted Butter


9'; Springpan (coat lightly with butter)





Mix all nuts and vanilla wafer crumbs with melted butter and press in the buttered spring pan, trying to line the sides as much as possible about 1 1/2'; up the sides of the pan, set aside.





Filling


1 1/2 lb. Cream Cheese


1 1/3 C. Sugar


5 Large Eggs


16 oz. Sour Cream


1/4 C. Flour


2 tsp. Vanilla


2 tsp. Lemon Juice


All above ingredients should be at room temperature before your begin.


Methods/steps


Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.





Pour cream cheese into the spring pan. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes. When time is up, prop open oven door and leave in oven for one hour. After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours. A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

I am making a orange marmalade and soy sauce chicken breast recipe tonight, What would be a good side dish?

Snowpeas as a side.





Serve the chicken over steamed rice so as not to detract from the orange/soy flavoring.I am making a orange marmalade and soy sauce chicken breast recipe tonight, What would be a good side dish?
steamed riceI am making a orange marmalade and soy sauce chicken breast recipe tonight, What would be a good side dish?
wild rice sounds good.
Grilled pineapple





Sauteed bell peppers and onions





a fruit salad





fried rice/pilaf





snow peas and baby carrots steamed





miso glazed asparagus





a spinach salad





Asian style coleslaw





stir fried cabbage and water chestnuts
rice - maybe one of those flavored ones like cheesey or broccoli

Do you have a good meatloaf Recipe for me? Meatloaf sounds good tonight and a side dish would be good too!?

Need the recipe name and everything I need! Thanks!Do you have a good meatloaf Recipe for me? Meatloaf sounds good tonight and a side dish would be good too!?
Tantalizingly Tangy Meatloaf





Original recipe yield: 8 servings.


Prep Time:15


MinutesCook


Time:30 Minutes


Ready In:45 Minutes





--------------------------------------鈥?br>




INGREDIENTS:


1 pound ground beef


1/2 cup dry bread crumbs


1 egg


garlic powder to taste


1 dash Worcestershire sauce


1/3 cup ketchup


1/4 cup packed brown sugar


1/4 cup pineapple preserves





--------------------------------------鈥?br>




DIRECTIONS:


Preheat oven to 350 degrees F (175 degrees C).


In a large bowl, combine the ground beef, bread crumbs, egg, garlic powder and Worcestershire sauce. Mix well, and place into a 9x5 inch loaf pan.


Bake in preheated oven for 30 to 50 minutes.


Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar and pineapple preserves. Pour over the meatloaf about 20 minutes before removing from oven.





And your side dish: Old Fashioned Onion Rings





1 large onion, cut into 1/4 inch slices


1 1/4 cups all-purpose flour


1 teaspoon baking powder


1 teaspoon salt


1 egg


1 cup milk, or as needed


3/4 cup dry bread crumbs


seasoned salt to taste


1 quart oil for frying, or as needed





--------------------------------------鈥?br>




DIRECTIONS:


Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).


Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.


Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.


Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.








Happy eating :-)Do you have a good meatloaf Recipe for me? Meatloaf sounds good tonight and a side dish would be good too!?
1 pound h burg


2 eggs


1/2 cup of crcker crumbs


2 tablespoons of tomato paste


1 tsp of basil


1 tsp of crushed garlic


1 tbs parsely


1/2 tsp allspice





mix it together in order and cook at medium heat till done.


I ususally mix a little ketchup and chili powder together to glaze.


I almost always do scalloped potatoes.
Bucking Horse #6 from the Marlboro Country cookbook


4 cloves garlic, minced


1 large onion, finely chopped


1 each, celery rib and carrot, finely chopped


2 Tbsp. butter or margarine


2 tsp. salt


1 1/2 tsp. black pepper


1 Tbsp. Worcestershire sauce


2 lbs. lean ground beef


1 lb. each, lean ground pork and veal


1 cup fresh bread crumbs


1/2 cup milk


3 eggs


1/3 to 1/2 cup chopped parsly


1/2 cup Ketchup


In a heavy skillet cook first 4 ingredents till soft


stir in next 3 ingredents, remove from heat and cool.


In large bowl combine meats, cooked veggies, bread crumbs soaked in milk, eggs and parsley. Mix well. In shallow pan shape into 2 loaves. Bake 350 for 1 hour, spoon ketchup over loaves and bake 30 mins. or until meat thermometer reads 155. 10-12 servings. (I have cooked this with only pork and burger, I subbed more pork for the veal, someday I will try it with the veal)





and this side dish goes great with it, the recipe I found in a book I picked up at a yard sale:


The White House Chef Cookbook written by JFK's chef


Casserole de Pommes de Terre et Carottes


(don't let the name scare you LOL it's potatoes and carrots)


3 medium potatoes


3 med. carrots


1 cup warm mik


2 Tbsp butter


1/2 tsp salt


1/8 tsp pepper


peel and wash pot. and carrots, cook together in boiling salted water until tender. Mash vegetables together, add milk, butter, salt and pepper and beat until very very fluffy, pile into greased casserole and bake 350 for 20 mins. until lightly browned





for a veggie to go with this serve something green as the colors will look great on the plate...happy cooking
Meatload-The all american dish





3 tablespoons unsalted butter


3/4 cup onion, finely chopped


3/4 cup scallions, finely chopped


1/2 cup carrots, finely chopped


1/4 cup celery, finely chopped


1/4 cup red bell pepper, minced


1/4 cup green bell pepper, minced


2 teaspoons of minced garlic


Salt, to taste


1 teaspoon freshly ground black pepper


1/2 teaspoon ground white pepper


1/4 teaspoon cayenne pepper


1 teaspoon ground cumin


1/2 teaspoon ground nutmeg


3 eggs, well beaten


1/2 cup ketchup


1/2 cup half-and-half


2 pounds lean ground beef chuck


12 ounces sausage meat (not fennel-flavored Italian sausage)


3/4 cup fine fresh bread crumbs, toasted








. Preheat oven to 375掳F.





2. Melt the butter in a heavy skillet, and add the onion, scallions, carrots, celery, bell peppers, and garlic. Cook until the moisture from the vegetables has evaporated, about 10 minutes. Set aside to cool; then refrigerate, covered, until chilled, about 1 hour.





3. Combine the salt, black pepper, white pepper, cayenne, cumin, nutmeg, and eggs in a mixing bowl, and beat well. Add the ketchup and half-and-half. Blend thoroughly.





4. Add the ground beef, sausage, and bread crumbs to the egg mixture. Then add the chilled vegetables and mix thoroughly with your hands, kneading for 5 minutes.





5. With damp hands to keep the mixture from sticking, form the mixture into an oval approximately 17 x 4 1/2 x 1 1/2 inches.





6. Place the meat in a baking dish, and place the dish inside a larger pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the baking dish.





7. Place the pan in the oven and bake for 35 to 40 minutes.





8. Remove the baking dish from the water bath, and let the meat loaf rest for 20 minutes before slicing and serving.

facial care

Recipe for Indian Muslim wedding feast Brinjal (Aubergine) side dish?

I've attended weddings of my Muslim friends in Bangalore India and was served Brinjal (Aubergine) side dish along with the Biryani. I鈥檝e searched unsuccessfully to get this recipe without success. So, I guess what I鈥檓 looking for the authentic honest to goodness recipe.Recipe for Indian Muslim wedding feast Brinjal (Aubergine) side dish?
I love India cooking and not being familiar with the dish you seek I went searching. I located this recipe on Recipezaar.com. I plan to try it myself this week. The recipe has been rated by others with added comments. One person , from India posted comments on how they made this recipe more authentic. Worth your time too check it out.





Brinjal Sambal





1 large eggplant


2 tablespoons oil


1 onion, chopped finely


1 teaspoon ginger


1/2 teaspoon turmeric


4 canned tomatoes or 2 big fresh tomatoes, chopped


3-6 green chilies (depending on how hot you like it!)


1 cardamom


2 cloves





Preheat oven to 350 degrees F.


Slice egg plant in half and put in a baking dish and cover with foil.


Bake for about one hour until the egg plant looks grayish.


Scoop it out and set aside.


In a saucepan, heat oil and add onion.


Then add spices.


Cook for about 3 minutes.


Add tomatoes, chillies and egg plant and cook until the vegetables are cooked and you may need to add a little water as you're cooking it so that it doesn't get too dry

Anyone have a good recipe to bring to Easter? Like an appetizer, side dish or casserole?

Main course is already set, so now everyones bringing a dish. I'm trying to find something different than the same ol same ol.





Please only recipes that you've actually made and like :)





Thanks.Anyone have a good recipe to bring to Easter? Like an appetizer, side dish or casserole?
Here are some recipes that i LOVE!!!


(Appetizers)





Hard boiled eggs (good)


8 hard-cooked eggs, peeled


1/4 cup mayonnaise or salad dressing


2 tablespoons chopped fresh parsley


1/2 teaspoon ground mustard


1/4 teaspoon salt


1/4 teaspoon pepper








1. Cut eggs lengthwise in half. Slip out yolks and mash with fork. Mix remaining ingredients into yolks.


2. Fill whites with egg yolk mixture, heaping it lightly. Arrange eggs on large serving plate. Cover and refrigerate up to 24 hours.


for a picture go to http://www.bettycrocker.com/recipes/reci鈥?/a>








(Cheesy green bean caserole) YUMMMY


1 can (10 3/4 oz) condensed cream of mushroom soup


1 cup shredded American-Cheddar cheese blend (4 oz)


1 teaspoon soy sauce


1 bag (12 oz) Green Giant庐 Valley Fresh Steamers鈩?frozen cut green beans, thawed, drained


1 small red bell pepper, chopped (1/2 cup)


1 1/2 cups Cheddar French-fried onions (from 6-oz can)





1. Heat oven to 350掳F. In 1 1/2-quart casserole, stir together soup, cheese blend and soy sauce. Stir in green beans, bell pepper and 1 cup of the onions.


2. Cover; bake about 30 minutes or until beans are tender and mixture is heated through. Stir; top with remaining 1/2 cup onions.


3. Bake uncovered about 5 minutes longer or until onions are brown and crisp.


High Altitude (3500-6500 ft): In step 2, cover and bake about 35 minutes.


( for a picture go to http://www.bettycrocker.com/recipes/reci鈥?/a> )

















Swiss Vegitable Casserole(sounds gross,but is sooo good)





1 bag (1 lb) frozen broccoli, carrots and cauliflower


2 tablespoons butter or margarine


6 medium green onions, cut into 1/2-inch pieces (1/2 cup)


2 tablespoons Gold Medal庐 all-purpose flour


1/4 teaspoon salt


1/8 teaspoon pepper


1 1/2 cups milk


1 cup shredded Swiss cheese (4 oz)


1/4 cup crushed round buttery crackers





1. Heat oven to 350掳F. Grease 1- to 1 1/2-quart casserole with shortening or cooking spray. Cook frozen vegetables as directed on bag; drain.


2. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add onions; cook 2 to 3 minutes, stirring frequently, until tender. Stir in flour, salt and pepper. Gradually add milk, stirring constantly. Cook, stirring constantly, until mixture is bubbly and thickened. Remove from heat.


3. Add 3/4 cup of the cheese; stir until melted. Stir in cooked vegetables. Spoon mixture into casserole. Sprinkle with crushed crackers and remaining 1/4 cup cheese.


4. Bake 25 to 30 minutes or until topping is golden brown and casserole is bubbly.


for a picture go to http://www.bettycrocker.com/recipes/reci鈥?/a>








Slow cooker masked potatoes(best taste)


3 cups boiling water


1 1/2 cups milk


1/2 cup butter or margarine, cut into pieces


1/2 cup sour cream


1 package (8 oz) cream cheese, cut into cubes


1 teaspoon garlic salt


1/4 teaspoon pepper


4 cups Betty Crocker庐 Potato Buds庐 mashed potatoes (dry)


Gravy or chopped fresh parsley, if desired





. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix boiling water, milk, butter, sour cream and cream cheese with wire whisk until blended. Add garlic salt, pepper and mashed potatoes (dry); mix just until blended.


2. Cover; cook on Low heat setting 1 hour 30 minutes, stirring once after 1 hour.


3. Before serving, stir potatoes. Serve immediately, or hold in slow cooker on Low heat setting up to 3 hours, stirring every 30 minutes. If potatoes become too thick, stir in additional milk, a couple tablespoons at a time. Serve with gravy or sprinkle with chopped parsley.


Stove-Top Directions: In 4-quart Dutch oven, heat water, milk and butter to boiling. Stir in sour cream and cream cheese until blended. Remove from heat. Add garlic salt, pepper and mashed potatoes (dry); whip with fork just until moistened. If potatoes become to thick, stir in additional milk, a couple tablespoons at a time.





for a picture go to http://www.bettycrocker.com/recipes/reci鈥?/a>











These are sooo good. I had a luncheon and fixed a couple of these. They were a hit!!!! I hope you have a great Easter. Have fun and enjoy cooking!!!!! Have a great day. God Bless! You can put me as the best asnwer if you want! PLEASE! I hope these help!


BYE :PAnyone have a good recipe to bring to Easter? Like an appetizer, side dish or casserole?
Have you ever had those little ham rolls? They have cream cheese in them.....





There are two kinds:





Buy the lunch meat ham, in the lunchmeat section. (It is shaped like a rectangle)





Buy a block of cream cheese, some green onions and some dill pickle spears.





Oh, and some paper towels, napkins or coffee filters.





Next, pull off one piece of ham at a time.... pat dry with the paper towel, napkin or coffee filter.... spread with some cream cheese.





If your using a pickle, (slice the pickle lengthwise, so it is only 1/2 the thickness) lay the pickle on the ham and cream cheese, OR if your using the green onion....(trim the onion so the little shreds on the end are gone, and the green part is the width of the ham) lay the onion on it at one end and roll it up tightly. Set aside, seam side down. Do the next one.....repeating until you get them all done.





After they are all rolled up, take one of the rolls and slice it up..... like cutting a log. Lay them out nicely on a platter lined with foil or a doily.





I usually make an assortment. Some with onions some with pickles. Some prefer the pickle some prefer the onion. So there is some of both to apease everyone.





They are ALWAYS a hit with our family!
I'm lazy so I always get the Kraft Pasta Salad in the box. All you do is boil the pasta and stir in mayo and the seasoning packet. It's delicious, carries well, and tastes good warm or cold. It always gets gobbled up. At less than $3 a box, you just can't beat it. It comes in different flavors but my favorite is the Ranch.
Buffalo chicken dip (see recipe, but I use cheddar). Best served warm. I serve with crackers.





This recipe is always a HUGE hit. In fact if you make it be sure to take extra copies of the recipe with you.





Or bacon wrapped breadsticks. Take sesame (or not) breadsticks and wrap with bacon. Bake until bacon is adequately cooked. Dredge in grated parmesan.





The formerly crispy breadsticks will absorb some of the bacon grease and will become delightfully soft but not mushy.
My favorites: potatoes au gratin, asparagus with hollandaise sauce, a nice mushroom and spinach ragout.
i have a recipe for a really good and quick spinich tart/puff thing email me at racheldebruce@yahoo.com if ur interested
i always make a traditional glazed honey baked ham!!!!


this is the recipe i ALWAYS use





Prep Time: 20 minutes


Cook Time: 1 hours,


Ingredients:


10 to 14 pound fully cooked spiral cut ham


5 garlic cloves, minced


8 oz. jar mango chutney


1/3 cup dijon mustard


3/4 cup brown sugar


1 Tbsp. orange zest


1/4 cup orange juice


Preparation:


Preheat oven to 350 degrees. Place the ham, flat side down, in a heavy roasting pan. Pour water or chicken stock into the bottom of the pan. Cover everything with foil. Bake for 12-15 minutes per pound until ham is 140 degrees F. Remove ham from oven and uncover. Increase oven temperature to 400 degrees F.


In blender container or food processor bowl, mix together garlic, chutney, mustard, brown sugar, orange zest and juice. Process in food processor or blender until smooth. Pour glaze over the ham and bake for 10-15 minutes until the ham is glazed. Serves 12-16





sides- i always have mashed potatoes with brown gravy





Prep Time: 25 minutes


Cook Time: 1 hours, 30 minutes


Ingredients:


8 potatoes, peeled and cut into 1/8'; slices


salt and white pepper to taste


2-1/2 cups heavy whipping cream


3 Tbsp. Dijon mustard


3 garlic cloves, minced


3 Tbsp. butter


1/3 cup grated Parmesan cheese


Preparation:


Layer sliced potatoes in a 9x13'; glass baking dish and season with salt and white pepper. Combine cream, mustard, garlic, and butter in heavy saucepan and heat just to the boiling point. Pour over potatoes.


Cover and bake at 350 degrees for 1 hour. Remove cover and evenly top with Parmesan cheese. Bake 30 minutes longer or until cheese is golden brown and potatoes are tender. Serve immediately. Serves 8-10











dessert- love a good strawberry pie





Prep Time: 25 minutes


Cook Time: 10 minutes


Ingredients:


1/2 recipe Hot Water Pastry or 9'; pie crust


6 cups strawberries, hulled


1 cup sugar


2 Tbsp. cornstarch


1/2 cup water


3 oz. pkg. cream cheese, softened


1/4 cup powdered sugar


1 tsp. lemon juice


1/2 tsp. lemon rind


Preparation:


Preheat oven to 400 degrees. Line the Hot Water Pastry with pie weights or aluminum foil and dried beans (this is called blind baking). Bake at 400 degrees until light brown and crisp, about 8-10 minutes. Cool completely.


Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in a heavy saucepan and stir in strawberries and water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Cook and stir for 1 minute and then remove from heat and cool.





Beat cream cheese with sugar, lemon juice, and lemon rind until smooth and spread in cooled pie crust. Top with whole strawberries. Pour cooked and cooled strawberry mixture over the whole strawberries and chill for 3 hours or until set. Refrigerate any remaining pie. 10 servings





if you fix this you will have a traditional easter dinner that your family will love!!!!








10 pts appreciated!!!











good luck!!!

Good side dish to go with a caribbean shrimp recipe?

Here is my recipe:


Shrimp, olive oil, garlic, rosemary, thyme, black pepper, cayenne pepper, salt %26amp; limes. I am going to grill the shrimp instead of pan fry (recipe 21051 from recipezarr for you foodys). what would be a good side or sides for this meal? I've never cooked caribbean cuisine before... Any help would be greatly appreciated.... Did i mention i am cooking for a special lady friend;)Good side dish to go with a caribbean shrimp recipe?
Yup that sounds so good. I would make a coconut cilantro rice. You can use either plain white rice or a rice pilaf that had dried seasonings/herbs in it. I substitute unsweetened coconut milk with a little bit of chicken broth for the water when making the rice and then add the cilantro (toasted coconut if you like) at the end when it is done cooking. If you don't like cilantro you can use parsley. I would also go with like a mango or pineapple salsa with red onion, cilantro, red or yellow bell pepper, lime, little bit of garlic powder, salt and if you like it hot a jalepeno or habanero. Also fried plantains. Now my mouth is wateringGood side dish to go with a caribbean shrimp recipe?
rice is very popular dish in the caribbean, or do some fried plantains, black eyed peas, or grill some veggies.
3 pounds christophene, peeled, seeded and cut into cubes (can substitute chayote or any summer squash)


4 tablespoons butter


4 tablespoons flour


1 1/4 cups milk


1/2 cup grated Monterey jack or Cheddar cheese, plus 1 cup, for topping


1 onion, finely chopped


2 cloves garlic, finely chopped


1 teaspoon salt


1 tablespoon chopped celery


2 teaspoons prepared mustard


2 tablespoons sugar











Fill a large pot with water and add a little salt. Bring the water to a boil, then add the cubed squash and cook until tender, about 10 minutes. Drain the cooked squash and set aside in a large, well-greased baking dish.





Preheat oven to 350 degrees F.





In a large saucepan over low heat, melt the butter. Slowly whisk in the flour and cook for 1 to 2 minutes, until the mixture is creamy and thick. Slowly stir in the milk and mix until smooth, about 1 minute. Add the 1/2 cup of grated cheese and stir until melted and well-mixed, about 1 minute. Add the onion, garlic, salt, celery, mustard and sugar to the sauce and mix well. Remove the sauce from heat and pour over the christophene in the baking dish. Stir everything together, then top with the remainig 1 cup grated cheese.





Place the mixture in the oven and bake until golden brown, about 20 to 30 minutes. Serve warm.








This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Tossed salad or coleslaw.


Sliced pineapple or other fruit.
Peas and rice


Saffroon rice


Macaroni pie


Stuffed eggplant


Aloo choka


tomato choka
Rice is always a good complement to a carribean dish. Sounds yummy. Fresh veggies and fruit would go as well!
Any kind of rice and vegatable, would be good.

Good side dish for Hawaiian chicken recipe?

i'm grilling marinaded chicken (hawaiian marinade) on skewers with pineapple and sweet onions, maybe some red peppers...i am stuck for what to have as a side dish. any suggestions? thanks!Good side dish for Hawaiian chicken recipe?
Seasoned rice. Cooked in vegetable stock and chili powder if preferred? You could also add the peppers to cook with the rice, very finely diced, they will be cooked really well through and give the rice a nice flavour.Good side dish for Hawaiian chicken recipe?
I'm think either a grilled salad...since its summer. or a potato salad and a kinda spicy rice.





GRILLED CAESAR SALAD


Cook Time 2 min


Level Easy


Yield 3 to 5 servings


CloseTimes:Prep15 min Inactive Prep-- Cook2 min Total:17 min





Ingredients


2 garlic cloves


3 tablespoons fresh lemon juice


1 tablespoons Dijon mustard


3/4 cup, plus 3 tablespoons olive oil


1/2 cup freshly grated Parmesan, plus shaved Parmesan for serving


3 heads romaine hearts, sliced lengthwise in 1/2


Salt and freshly ground black pepper


Directions


Preheat grill to medium heat.





In a blender, combine the garlic, lemon juice and Dijon mustard. Drizzle in 3/4 cup olive oil to emulsify. Add the Parmesan and pulse.





Gently toss the hearts of romaine in remaining olive oil and season with salt and pepper. Grill for 2 minutes, until grill marks appear and the romaine becomes wilted.





Remove the lettuce to a cutting board and cut into 2-inch wide strips. Place in a bowl and drizzle with the dressing. Toss to coat and serve warm. Garnish with the shaved Parmesan.





POTATO SALAD


Cook Time15 min


Level Easy


Yield 4 servings


CloseTimes:Prep10 min Inactive Prep-- Cook15 min Total:25 min





Ingredients


2 1/2 pounds russet potatoes, peeled and diced


1 quart pork or chicken stock (recommended: Kitchen Basics)


1 small bunch scallions, finely chopped


3 to 4 ribs celery with leafy tops, chopped


3 tablespoons white wine vinegar


1 rounded tablespoon sugar


2 tablespoons prepared horseradish


1/3 cup extra-virgin olive oil


1 tablespoon celery seed, optional


A generous handful dill, chopped


Salt and freshly ground black pepper


Directions


Cover potatoes with stock and enough water to cover the potatoes by 1-inch. Bring to a boil and cook potatoes 12 to 15 minutes until tender. Drain potatoes and place back in hot pot.





Combine the scallions, celery, vinegar, sugar, horseradish and olive oil in a small bowl. Pour over the hot potatoes to absorb.





Season the salad with celery seed, dill, salt and pepper.





TIJUANA RICE


*this is so nice and spicy...but it also depends on your pepper intake.


Cook Time 40 min


Level Easy


Yield 6 to 8 servings


CloseTimes:Prep15 min Inactive Prep-- Cook40 min Total:55 min





Ingredients


3 tablespoons canola oil


1 jalapeno, chopped


1 red onion, diced


3 Roma tomatoes, diced


2 cups long-grain rice


3 ounces white wine


2 teaspoons dried oregano


1 teaspoon ground cumin


1/2 teaspoon paprika


1 teaspoon black pepper


2 cups low-sodium chicken stock


3/4 cup water


3/4 cup tomato sauce


1 teaspoon sea salt


3 green onions, diced


1/2 cup crumbled queso fresco (Mexican cheese)


Directions


In a medium sauce add oil, jalapeno, onions and tomatoes. Saute until onions are translucent, then add rice and stir to combine. Saute rice for 3 minutes, deglaze with white wine, then add oregano, cumin, paprika, and black pepper.





Add chicken stock, water and tomato sauce, boil for 1 minute. Then cover and simmer for 25 minutes. Do not lift lid.





Season with salt, then top with green onions and queso fresco. Serve immediately.





HAPPY EATING :-)
I would definitely recommend a long grain rice. Something that is going to be light and accompany the flavors without being the star of the show. Grilled veggies are also a great addition. With chicken I really like asparagus, or a light cabbage slaw. The chicken needs to remain the star of that show, and you really don't want to make the rest of the meal heavy and cumbersome, so keep it light! Cucumber salads are also a great addition!
Rice is certainly at the forefront here, but you might consider using a combination of pineapple juice and rich chicken stock for the liquid. As the mixture cooks, add roasted chopped pecans, chopped green onion, and chopped pineapple. Additional sides might include:





Watermelon and keylime/honey dressing


Ambrosia Salad


spinach salad
couscous


rice


stuffed tomato


grilled eggplant or zucchini

What's a good quick recipe to make with brown rice as a side dish?

I really like brown rice because of the fullness it give me, but I'm so tired of eating it plain! Does anyone know of any kind of recipes to make with brown rice in half an hour? Also, can anyone give me a good recipe to make with squash or sweet potato? I heard of a recipe to make with coconut milk and molasses, but I have no clue what the recipe is. Thanks a bunch!What's a good quick recipe to make with brown rice as a side dish?
you can make almost anything with rice risotto is fast easy to make and tastes great go on google and click on recipes 4 brown rice you can even make desserts with it good luck cat xWhat's a good quick recipe to make with brown rice as a side dish?
What I like to eat with brown rice is with lettuce wraps.





This is the recipe for the lettuce wraps.


1 bag morningstar farms meal starter crumbs





1 jar hoisin sauce





1 bag fresh cowl slaw





1 butter lettuce





In a large pan heat the crumbs until defrosted and add the cowl slaw and how ever much hoisin sauce you like. Put a spoon full of the meat and rice into the lettuce and enjoy.
Easy! U can make Mexican rice! Get some Rotel (you should be able to either find it in the tomato paste isle or the chip isle). Depending on how much rice you use, add 2 cans of it in there. Get a small or medium size of Enchilada sauce and mix it in and keep mixing it. While the rice is still hot with the Rotel and sauce in it add lots and lots of Mexican cheese. You can add a little bit of red pepper in to add a little bit of heat. This recipe is excellent with Cheese Enchiladas and Refried beans. Let me know how you like it!
Just make a stir fry and pour it over the top. If you have a bit more than half an hour (or have pre-cooked veggies) make a curry with the coconut milk. Sweet potatoes are good in it.

What side dishes go good with breaded pork loin chops? Recipes please?

Mashed potatoes , Sliced green beens and 2 nice pork sausages cooked with the chops they give a lovely flavour to the panWhat side dishes go good with breaded pork loin chops? Recipes please?
baked macaroni topped with parmezzan cheese, or you can try carrot and corn..... no need to add recipe for that... huhuhuhuhuhuhuhWhat side dishes go good with breaded pork loin chops? Recipes please?
potato salad


steamed veggies


green bean casserole *


cucumber salad


rice with cooked peas/carrots stirred into it


lettuce salad


cranberry sauce


and don't forget the lemon wedges - lemon adds a nice flavour to the pork.





Green Bean Casserole


From: Campbell's Kitchen


Prep: 10 minutes


Bake: 30 minutes





Serves: 6





Ingredients:





1 can (10 3/4 oz.) Campbell's庐 Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)


1/2 cup milk


1 tsp. soy sauce


Dash ground black pepper


4 cups cooked cut green beans


1 1/3 cups French's庐 French Fried Onions





Directions:





MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.





BAKE at 350掳F. for 25 min. or until hot.





STIR . Sprinkle with remaining onions. Bake 5 min.





TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.





For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.





For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.


For a heartier mushroom flavor, substitute Campbell's庐 Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.
Pineapple casserole


2 (15 oz) cans pineapple drained well


8 small hamburger buns


2 cups melted butter


5 eggs slightly beaten ( I use egg beaters)


1 1/2 cup sugar ( I use Splenda)





Tear buns in bite-sized pieces and mix with pineapple. Pour butter over bread and pineapple and mix together. Put in a greased 9x13 inch pan. Beat sugar and eggs and pour over top. Do not mix in. Bake at 350 for 40-50 minutes.





Sounds weird...but is wonderful, esp with po
Applesauce. Peel 4 apples, core and quarter. Place in pan with 1/2 cup water, stew until applesauce consistency probably 15 minutes. Add white suger or honey to taste. Serve hot with the pork.





Look for a German Red cabbage recipe.
Mashed potatoes, carrots and peas.
ratatouille
mashed potato, fresh green beans,corn on the cob %26amp; brown gravy.
Mashed taters and pork gravy or baked sweet potatoes, succotash (equal parts of butterbeans and corn with lotsa butter) and buttermilk biscuits. A big plastic ';glass'; of 10W40 iced tea would help to wash it all down.
My Favorite...Breaded Pork Chops!


Mashed Potatos %26amp; Creamed Corn.....


WOW!!! talk about your Carbohydrates!!!
Homemade applesauce...





5 lbs apples


1 T lemon juice


3 T sugar





Destem apples (no need to core). Cut into rough chunks. Put all ingredients in a large pot; cover and cook 15 mins; stirring occasionally. Uncover pot, taste. If too bitter, add more sugar and stir in. Cook for 15 more mins until water boils off. Put through a food mill with the medium or large disc.





This will smell awful while you cook it... I always think I did something wrong, but smells great when it cools and, most importantly, tastes great!
Salad


Macaroni %26amp; Cheese


Bake Beans


Macaroni %26amp; Tomatoes





Hope these help
perfect mashed potatoes:





1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise


1/2 teaspoon salt


4 Tbsp heavy cream


2 Tbsp butter


1 Tbsp milk


Salt and Pepper





A potato masher


1 Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.





2 Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.





Serves 4.
Mashed potatoes And cream corn, and or brocoli. Mashed potatoes are easy let me know if you need that recipes.
The usual potatoes and veggies. Don't need a recipe for that.

facial care

What is a good recipe for a Thanksgiving dinner side dish?

A good side dish would be Shepard's Pie....for recipies you can go to www.foodnetwork.com and type in thanksgiving side dishes and it will bring up lots of numerous recipies you can choose from.....What is a good recipe for a Thanksgiving dinner side dish?
I love whipped yams with pecans and marshmallows.

My b-friend loves chicken any ideas on a good recipe with chicken breast dinner including side dish too?

any recipe is good!My b-friend loves chicken any ideas on a good recipe with chicken breast dinner including side dish too?
try this..


cube boneless chix breasts. coat in a bit of flour. cook in a skillet a w/ little bit of olive oil til brown. remove. add 3 + cloves of finley minced garlic and some chopped fresh parsley, S%26amp;P, along with 1 TBS of butter... cook til garlic soft and butter melted. Add back chicken toss to coat all that yummy garlic - parsely- and butter!


Dump over some rice! Salad.


Thats my dinner tonight!!!!!!!!!!!My b-friend loves chicken any ideas on a good recipe with chicken breast dinner including side dish too?
Chicken Scampi


Served with brown rice, asparagus, and garlic bread


dessert: cheese cake


INGREDIENTS





* 1/2 cup butter


* 1/4 cup olive oil


* 1 teaspoon dried parsley


* 1 teaspoon dried basil


* 1/4 teaspoon dried oregano


* 3 cloves garlic, minced


* 3/4 teaspoon salt


* 1 tablespoon lemon juice


* 4 boneless chicken breast halves, sliced lengthwise into thirds





DIRECTIONS


1. In a skillet heat the butter or margarine and oil over medium high until the butter/margarine melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Stir in lemon juice.


2. Then add the chicken and saute for about 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter/margarine can be added if needed.
this is what i am having for dinner some time this week





Chicken Fried Chicken





INGREDIENTS


30 saltine crackers


2 tablespoons all-purpose flour


2 tablespoons dry potato flakes


1 teaspoon seasoned salt


1/2 teaspoon ground black pepper


1 egg


1/4 cup vegetable oil


6 skinless, boneless chicken breast halves





Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.


Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.


One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.


Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.





Bacon Rosemary Mashed Potatoes


INGREDIENTS


3 potatoes, cubed


1/4 cup butter


4 slices bacon


1 small red onion, chopped


1 clove garlic, minced


1 tablespoon minced fresh rosemary


1/2 cup milk


salt and pepper to taste





Place the cubed potatoes in a pot with enough salted water to cover. Bring to a boil, and cook until tender, about 30 minutes; drain. Add butter to drained potatoes to melt; set aside.


While the potatoes are cooking, place bacon in a large, deep skillet. Cook over medium high heat until very crisp, about 5 minutes. Remove bacon to paper towels to drain; allow to cool and crumble. Leave 2 tablespoons bacon drippings in skillet and return it to the heat.


Cook the onion and garlic in the bacon drippings until tender, about 4 minutes. Stir in the rosemary and cook for 1 minute more.


Mash the potatoes with the melted butter. Mix in the crumbled bacon, the onion mixture, and milk; season with salt and pepper.








Garden Pasta Salad





INGREDIENTS


1 (16 ounce) package uncooked tri-color spiral pasta


1/2 cup thinly sliced carrots


2 stalks celery, chopped


1/2 cup chopped green bell pepper


1/2 cup cucumbers, peeled and thinly sliced


2 large tomatoes, diced


1/4 cup chopped onion


2 (16 ounce) bottles Italian-style salad dressing


1/2 cup grated Parmesan cheese





Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.


Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.


Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.


Chill for one hour before serving.





Banana Bread Crumb Pudding





INGREDIENTS


1 banana, mashed


1 egg


1/3 cup applesauce


1/4 cup nonfat milk


2 tablespoons honey


1 tablespoon brown sugar


1 teaspoon ground cinnamon


1/2 teaspoon ground nutmeg


1/2 teaspoon ground cloves


4 cups dry bread crumbs


1/2 cup raisins





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.


In a bowl, combine banana, egg, applesauce, milk and honey to form a batter. Stir in brown sugar, cinnamon, nutmeg and cloves. Fold in bread crumbs. Stir in raisins. Pour into prepared dish.


Bake in preheated oven 30 minutes, until set.
Catalina Chicken:


http://www.cooks.com/rec/view/0,1939,148鈥?/a>





1 whole chicken, cut into serving pieces or 4-6 lg. breasts


1 onion, sliced


1 bottle Catalina salad dressing


Dash of garlic salt


Dash of pepper


Greased baking dish (Pam works well, as well as shortening)





Wash and clean chicken thoroughly. Sprinkle garlic salt and pepper on each piece of chicken, both sides. Lay chicken pieces bottom side up on greased baking dish in single layer. Layer onions on top chicken. Pour Catalina dressing over the onions and chicken to thoroughly cover both.





Cover baking dish with foil and bake for about 30 minutes. Baste, and turn chicken pieces over, skin side up, and bake for an additional 30 minutes. Baste again and bake for an additional 15 minutes uncovered, just to brown the chicken. You may need to add water between baking times, depending on how hot your oven gets, so that the dressing does not evaporated. The chicken has its own juices, so just remember to keep all pieces immersed in the sauce. Serves 4.





This works great also in the crock pot. Follow directions above, except add 1/4 cup of water along with the dressing. I have also used this recipe for chicken wings and drummettes, cooked in the crock pot. Makes a great appetizer. Do not substitute recipe with French dressing.





I have also cooked it in the microwave. Delicious and quick.





Can also be cooked on top of the stove with a lid.
Men LOVE this!!!


In 9x13in. pan, slice 2-3 washed potatos thinly over the bottom. Next, slice one onion thinly over the potatos.


Lay your chicken over this. Then repeat with 3-4 more potatos and another onion. Salt and pepper well. Now, mix one large can of cream of chicken soup with approx. 1/3 can of water till well blended. Pour this over your potatos and chicken. Bake at 350 for an hour or until the potatos are soft. This could take up to 1 1/2 hours, just check it occasionally.


Serve with a mixed salad and your choice of veggies.


If he doesn't love this, I'm a monkey's uncle!


I have NEVER met a man who doesn't.


Good luck with your dinner.





One caution; don't be tempted to add more water to your soup mixture, this dish makes a good bit of luice on it's own and you don't want it to be watery. Also, cover with foil during baking.
Chicken provencal (I may have made that name up, but it is in the style of southern France)


- Saute in olive oil:


2 Chopped carrots,


1 Chopped medium onion


2 celery


some herbs (parsley, sage, rosemary, thyme or herbs de Provence mix, what ever you have)


- once veg is starting to brown, push aside and saute


2 chicken breasts.


When done, remove the chicken and make a pan sauce by deglasing with white wine. (may need to add a little flower to the oil before you add wine to make a lot of thick sauce).


Serve with boiled new potatoes salad. Boil, cut in half, and cover with vinaigrette, parsley, green onions, salt and peper.


It is simple and deceptively delicious.
Here's an easier way to go. Go to the aisle in the grocery store that has Shake N Bake, but instead get Oven Fry Chicken coating mix...make sure it's the extra crispy box. Get a box of Betty Crocker scalloped potatoes. They're a delicious combination. Make a green salad or your favorite vegetable on the side. Easy and yummy.
there's a thai soup that i absolutely love, with chicken, coconut milk and lemongrass... if you're into thai you should give it a try, it's very easy. you can add to it to give it some more bulk if you like - such as cooked rice, or some frozen broccoli, etc.





http://www.recipeland.com/recipe/23827/
We like to marinate chicken in italian dressing then grill it and have baked potatoes with it. Yum yum.
Safest %26amp; simplest is chicken parmagiana %26amp; pasta
Chicken Alfredo from scratch.It's simple and delish
Chicken Fried Chicken





INGREDIENTS





* 30 saltine crackers


* 2 tablespoons all-purpose flour


* 2 tablespoons dry potato flakes


* 1 teaspoon seasoned salt


* 1/2 teaspoon ground black pepper


* 1 egg


* 1/4 cup vegetable oil


* 6 skinless, boneless chicken breast halves





DIRECTIONS





1. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.


2. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.


3. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.


4. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.





------------------- Garlic Chicken Fried Chicken





INGREDIENTS





* 2 teaspoons garlic powder, or to taste


* 1 teaspoon ground black pepper


* 1 teaspoon salt


* 1 teaspoon paprika


* 1/2 cup seasoned bread crumbs


* 1 cup all-purpose flour


* 1/2 cup milk


* 1 egg


* 4 skinless, boneless chicken breast halves - pounded thin


* 1 cup oil for frying, or as needed





DIRECTIONS





1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.


2. Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.


3. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.





--------------------- Honey Mustard Grilled Chicken





INGREDIENTS





* 1/3 cup Dijon mustard


* 1/4 cup honey


* 2 tablespoons mayonnaise


* 1 teaspoon steak sauce


* 4 skinless, boneless chicken breast halves





DIRECTIONS





1. Preheat the grill for medium heat.


2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.


3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!





-------------------------- Crispy Crunchy Chicken Strips





INGREDIENTS





* 5 skinless, boneless chicken breasts


* 1 egg


* 2 tablespoons orange juice


* 1 tablespoon molasses


* 1 tablespoon honey


* 8 buttery round crackers, crushed





DIRECTIONS





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


2. Cut chicken breasts into strips. Whisk egg and juice together in a medium bowl. Stir in molasses and honey. Dip chicken strips into egg mixture. Pour cracker crumbs into a resealable plastic bag. Put egg coated chicken pieces in bag, seal and shake to coat with crumbs.


3. Place breaded chicken on a foil-lined cookie sheet and bake in the preheated oven for 10 minutes. Flip the chicken strips and turn the pan, then bake for another 10 minutes.





----------------Chicken Agrodolce (an Italian Sweet and Sour Chicken)





3 boneless skinless chicken breasts


1/4 cup flour


3 tablespoons olive oil


3 cloves garlic


3 bay leaves


6 allspice berries


4 tablespoons honey


4 tablespoons balsamic vinegar


1/3 cup dry white wine


1/2 cup orange juice


4 tablespoons lemon juice


salt and pepper (about a tsp. each)


1/4 teaspoon cayenne pepper


3 tablespoons toasted pignolis (pine nuts)











1. In a large plastic bag, combine flour and chicken breasts, toss to coat.


2. In a large skillet, saute floured chicken breasts in olive oil with the whole garlic, bay leaves and allspice berries until chicken is browned.


3. Remove chicken to a plate.


4. To the skillet, add honey, vinegar and wine; cook to reduce slightly, about 10 minutes on medium-high heat.


5. Return chicken to skillet, add orange and lemon juices, salt and pepper, and cook about another 20 minutes or until chicken is done and sauce is reduced slightly.


6. Remove garlic, bay leaves and allspice berries from sauce.


7. Add pignoli and heat through, another 5 minutes or so.


8. Delicious with angel hair pasta or a nice risotto.











-------------------------2-Step Italian Style Chicken


2-Step Italian Style Chicken





1 tbsp. vegetable oil


1 1/2 lb. skinless, boneless chicken breast halves (4 to 6)


1 can (10 3/4 oz.) Campbell's庐 Condensed Cream of Mushroom Soup


(regular or 98% Fat Free)


1/3 cup water


1 tbsp. chopped fresh parsley


1 tbsp. chopped fresh basil leaves OR 1 tsp. dried basil leaves, crushed


1/2 cup chopped plum tomato


1 tbsp. butter





1. Heat the oil in a 10-inch skillet over medium-high heat. Add the


chicken and cook for 10 minutes or until it's well browned on both


sides. Remove the chicken and set aside.


2. Stir in the soup, water, parsley, basil and tomato. Heat to a boil.


Return the chicken to the skillet and reduce the heat to low. Cover


and cook for 5 minutes or until the chicken is cooked through*.


3. Remove the chicken to the serving platter. Add the butter to the


sauce mixture and stir until the butter melts. Serve the sauce with


the chicken. Serves 4.





----------------15 Minute Italian Chicken %26amp; Rice with Vegetables


15 Minute Italian Chicken %26amp; Rice with Vegetables





Prep Time: 5 min


Total Time: 15 min


Makes: 4 servings





1 Tbsp. oil





1 lb. boneless skinless chicken breasts, cut into strips





3 cups cut-up fresh vegetables (broccoli, carrots and red pepper)





1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth





2 cups MINUTE White Rice, uncooked





1/4 cup KRAFT Zesty Italian Dressing





HEAT oil in large skillet on medium heat. Add chicken; cook and stir until


lightly browned, stirring occasionally.





ADD vegetables; cook and stir 3 to 5 min. or until crisp-tender. Stir in


broth. Bring to boil.





STIR in rice and dressing; cover. Reduce heat to low. Cook 5 min. or until


liquid is absorbed and chicken is cooked through.





KRAFT KITCHENS TIPS





Substitute


Prepare as directed, using KRAFT House Italian Dressing and MINUTE Premium


White Rice.





Substitute


For a whole grain alternative, substitute MINUTE Brown Rice for the MINUTE


White Rice.


11 months ago


Source(s):


check this out for more recipes for chicken!:


http://allrecipes.com/Search/Recipes.asp鈥?/a>





http://www.epicurious.com/recipes/find/r鈥?/a>





http://www.recipezaar.com/recipes.php?q=鈥?/a>

Does anyone have any good recipes for side dishes and deserts for Thanksgiving?

Mashed spuds, quarter them, boil for 20 minutes, leave the skins on.





Mash em with milk and butter and salt, garlic is good in em too.








Cranberrie sauce, get real berries, honey and or syrup, half and orange with skin, some nits maybe, grind it up in a blender, yum





Steamed Broccoli , or beans, canned corn (with sugar and salt)Does anyone have any good recipes for side dishes and deserts for Thanksgiving?
Yes I do. You take 1 box and 1 pkg of chocolate graham crackers crushed.Add butter and a teaspoon of sugar to it and mix and make your crust.Next layer is 2and 1 half pkg cream cheese.add marsh mellow cream to the cream cheese, 1 full sm jar. Spread that on top of the crust. then put 2 pkg chocolate cook and serve pudding . then add 2 pkg vanilla cook and serve pudding,( I usually add a couple drops of pure vanilla to the vanilla pudding.)Chill and add cool whip to the top. it is usually better if it sits in the fridge a day so the flavors wake up. It is wonderful!Happy Thanksgiving Oh I call it Pudding DelightDoes anyone have any good recipes for side dishes and deserts for Thanksgiving?
try
Potato-Spinach Swirl Casserole





1 cup hot water


1 can (18 oz) Progresso庐 Vegetable Classics creamy mushroom soup (or Cream of Broccoli)


2 tablespoons margarine or butter


1/2 package (7.2-oz size) Betty Crocker庐 home-style creamy butter mashed potatoes, (1 pouch Potatoes and Seasoning)


1/2 cup sour cream


1 box (9 oz) Green Giant庐 frozen spinach, made as directed on package and very well drained


1 1/3 cups Cheddar or original French-fried onions








1.Heat oven to 350掳F. Heat hot water, 1/2 cup of the soup and the margarine to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and Seasoning and sour cream just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.





2.Stir together spinach, remaining soup and half of the onions. Alternately spoon heaping tablespoonfuls potato mixture and spinach mixture into ungreased 1 1/2-quart casserole. Run table knife through spinach and potatoes to swirl slightly.








3.Bake uncovered 20 to 25 minutes or until hot and bubbly. Top with remaining onions. Bake about 5 minutes longer or until onions are golden brown.























Ginger Pumpkin Tart





Crust


1 cup Gold Medal庐 all-purpose flour


1/2 cup butter or margarine, softened


2 tablespoons packed brown sugar


2 tablespoons finely chopped crystallized ginger


2 teaspoons ground cinnamon


1 egg yolk





Filling


1 can (15 ounces) pumpkin (not pumpkin pie mix)


1/2 cup granulated sugar


1/3 cup whipping (heavy) cream


2 tablespoons finely chopped crystallized ginger


1 teaspoon vanilla


1/4 teaspoon salt


1/4 teaspoon ground ginger


2 eggs


Whipped cream, if desired








1.Heat oven to 425潞F. In small bowl, mix all Crust ingredients with spoon or electric mixer on low speed until dough forms. Press dough firmly and evenly against bottom and side of ungreased tart pan with removable bottom, 9x1 inch. Place pan on cookie sheet.





2.In medium bowl, mix all Filling remaining except whipped cream with spoon until well blended. Pour mixture into crust on cookie sheet. Bake 10 minutes.








3.Reduce oven temperature to 350潞F. Bake 45 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely on wire rack, about 1 1/2 hours. Serve with whipped cream. Garnish with additional chopped crystallized ginger if desired. Store covered in refrigerator.


Caramel Pecan Tarts





Tarts


1 cup Gold Medal庐 all-purpose flour


1/2 cup butter or margarine, softened


1/4 cup powdered sugar


3/4 cup packed brown sugar


1/2 cup chopped pecans


1 tablespoon butter or margarine, softened


1 teaspoon vanilla


1/4 teaspoon salt


1 egg, slightly beaten





Caramel Topping


12 vanilla caramels, unwrapped


1 tablespoon milk








1.Heat oven to 350潞F. In medium bowl, mix flour, 1/2 cup butter and the powdered sugar. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.





2.In medium bowl, mix remaining Tart ingredients. Spoon slightly less than 1 tablespoon mixture into each cup.








3.Bake about 20 minutes or until filling is set and crust is light brown. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.





4.In 1-quart saucepan, heat caramels and milk over low heat, stirring constantly, until melted and smooth. Spoon topping onto cooled tarts.





Impossibly Easy Pumpkin-Pecan Pie





1 cup canned pumpkin (not pumpkin pie mix)


1/2 cup Original Bisquick庐 mix


1/2 cup sugar


1 cup evaporated milk (from 12-oz can)


1 tablespoon butter or margarine, softened


1 1/2 teaspoons pumpkin pie spice


1 teaspoon vanilla


2 eggs


1/2 cup chopped pecans


1 1/2 cups frozen (thawed) whipped topping


1/4 teaspoon pumpkin pie spice


8 pecan halves, if desired








1.Heat oven to 350潞F. Spray 9-inch glass pie plate with cooking spray.





2.In medium bowl, stir pumpkin, Bisquick mix, sugar, milk, butter, 1 1/2 teaspoons pumpkin pie spice, the vanilla and eggs until blended. Stir in chopped pecans. Pour into pie plate.








3.Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.





4.Stir whipped topping and 1/4 teaspoon pumpkin pie spice. Garnish pie with topping and pecan halves. Store covered in refrigerator.























Drinks


Buttered Rum-Spiced Cider





6 cups apple cider


1/2 teaspoon whole cloves


1/4 teaspoon ground cinnamon


3 cinnamon sticks


6 tablespoons butter


6 tablespoons packed brown sugar


3/4 cup rum








1.Heat cider, cloves, nutmeg, ground cinnamon and cinnamon sticks to boiling in 3-quart saucepan over medium-high heat; reduce heat to low. Simmer uncovered 10 minutes. Strain cider mixture to remove cloves and cinnamon sticks if desired.





2.For each serving, place 1 tablespoon butter, 1 tablespoon brown sugar and 2 tablespoons rum in mug. Fill with hot cider.





















































Baked Spinach Artichoke Dip





1 cup mayonnaise or salad dressing


1 cup freshly grated Parmesan cheese


1 can (about 14 oz) artichoke hearts, drained and coarsely chopped


1 box (9 oz) Green Giant庐 frozen spinach, thawed and squeezed to drain


1/2 cup chopped red bell pepper


1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz)


Toasted baguette slices or assorted crackers, if desired








1.Heat oven to 350潞F. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.





2.Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.





3.Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.
well, my husband will take care of the thanksgiving dinner. we are in process of selecting from menu below:





i suggests the traditional turkey and ham with corn bread dressing, gravy, candied yams, fresh green beans %26amp; carrots and peach cobbler with french vanilla ice cream.





but he wanted prime rib, mashed potatoes and gravy, green peas with pearl onion and apple pie top with french vanilla ice cream.





previous occasion, we have leg of lamb, gravy, rice pilaf, corn fiesta (mixed with green %26amp; red bell pepper and onion) and chocolate cake.





we onced have duck ala orange, chicken gravy, yellow rice, brussels sprouts and marie callender's boston cream pie.





the whole family can cook so all we do is laid out what everyone's craving for and we work on it. not only the taste is superb as a combination but the presentation is awesome..
Pumpkin Bars


Ingredients


4 eggs


1-2/3 cups sugar


1 cup oil


One 16-ounce can pumpkin


2 cups flour


2 teaspoons baking powder


2 teaspoons cinnamon


1 teaspoon salt


1 teaspoon baking soda


Cream Cheese frosting:


3 ounces cream cheese, softened


1/2 cup margarine


1 teaspoon vanilla


2 cups powdered sugar


Mix together eggs, sugar, oil, and pumpkin until fluffy. Stir in sifted dry ingredients. Spread batter into ungreased 15 x 10 x 1-inch baking pan. Bake 350 degrees for 25 to 30 minutes. Cool and then frost with cream cheese frosting.


Cream Cheese Frosting: Beat cream cheese, margarine, and vanilla; add powdered sugar and beat until spreadable consistency.





Holiday Cranberry Surprise


Ingredients:


1 envelope Knox unflavored gelatin


2 cups water


1/2 cup sugar


8 ounces (1 cup) whipping cream


8 ounces (1 cup) sour cream


1 teaspoon vanilla


8 ounces strawberry gelatin


8 ounces crushed pineapple


Water and juice from pineapple to equal 1 cup


16 ounces whole cranberry sauce


1 cup chopped walnuts


Dissolve the unflavored gelatin in 3 tablespoons very cold water. In medium saucepan, bring sugar, whipping cream, and remaining water to a boil. Add dissolved gelatin, stirring constantly. Add sour cream and vanilla. Chill this mixture in a mold of your choice (a 2-quart greased pan or copper, glass, or plastic mold works well).


Drain pineapple, reserving juice. Add enough water to pineapple juice to equal 1 cup. Boil juice mixture and dissolve strawberry gelatin completely in mixture. Add cranberries, pineapple, and nuts; mix well.


Remove chilled cream mixture from freezer or refrigerator. With a fork, score the surface of the cream. (This is very important, for it keeps the next layer from sliding off when unmolded.) Place strawberry mixture over top of cream layer and chill overnight. Unmold onto serving platter and garnish as desired.


Note: This recipe may be doubled easily and will keep well for several days





Hot Apple Cider


Ingredients


1 quart cider


1/2 cup brown sugar


1/2 Tablespoon whole cloves


1 small cinnamon stick


1/8 teaspoon salt


Mix together and simmer 20 to 30 minutes.
Oat Topped Sweet Potato Crisp





1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened


1 can (40 oz.) cut sweet potatoes, drained


3/4 cup firmly packed brown sugar, divided


1/4 tsp. ground cinnamon


1 cup chopped apples


2/3 cup chopped cranberries


1/2 cup flour


1/2 cup old-fashioned or quick-cooking oats, uncooked


1/3 cup cold butter or margarine


1/4 cup chopped PLANTERS Pecans











PREHEAT oven to 350掳F. Beat cream cheese, sweet potatoes, 1/4 cup of the sugar and cinnamon with electric mixer on medium speed until well blended. Spoon into 1-1/2-quart casserole dish; top with apples and cranberries.


MIX flour, oats and remaining 1/2 cup sugar in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over fruit mixture.


BAKE 35 to 40 minutes or until heated through

Recipe for Trout and a good side dish?

I am looking for a good way to prepare a trout. what is the best way to cook it and what spices go well with it. also what is a good side dish i was thinking rice but i am open to suggestionsRecipe for Trout and a good side dish?
Grilled Trout


Start with:





4 small trout ( 3/4 pounds each )


3 Tbs. olive oil


2 tsp. ground thyme


1 tsp. ground sage


1/2 tsp. black pepper


3 cloves garlic (minced)


3 tbs. dried rosemary


1/2 cup white wine





Combine olive oil, garlic, thyme, sage and pepper. Spread evenly over trout and inside the cavity. Grill each side for about 4 minutes during last 4 minutes add rosemary to hot coals and replace grill cover. 1 minute before removing trout liberally sprinkle trout and coals with wine and replace cover. Serve with lemon wedges and your favorite side dish.





Serves 4








Ginger %26amp; Lime Peel Trout


Start with:





four 6-ounce rainbow trout fillets


1 tablespoon ginger root


1 teaspoon grated lime peel


1/4 cup safflower oil


1/2 teaspoon crushed red pepper


2 tablespoons lime juice


salt to taste





In a medium bowl, saut茅 ginger in oil just lightly browned and aromatic. Remove pan from heat; stir in red pepper. When oil cools completely, whisk gradually into lime juice and peel.





Set aside. Heat grill and brush with oil. Grill trout flesh side down 2 minutes. Gently turn. Grill for 2 more minutes, or until trout turns opaque. Serve immediately with lime-ginger mixture.





Serves 4








Trout Almondine


Start with:





6 trout fillets (1/2 lb each)


2 tablespoons melted butter


1/4 cup blanched almonds


1 tablespoon lemon juice


2 tablespoons butter


paprika


salt


parsley





Put fillets on skewers and place on a rack over the grill. Brush with butter. Cover your cooker or make a tent out of aluminum to cover the fish. Cook without turning, 3-4 inches from source of heat until fillets are cooked, about 10 minutes. Remove to a heated platter and sprinkle with salt and paprika.





While fillets are on the grill, melt 2 tablespoons of butter and add almonds. Pan fry and stir over low heat until almonds are golden and butter is lightly browned.





Remove from heat, stir in lemon juice, then spoon over fillets. Garnish platter with parsley. Serve with a fresh tossed salad, sweet potatoes and dinner rolls.





Serves 6Recipe for Trout and a good side dish?
Chilli Spiced Trout


Serves 2








Ingredients:


2 whole trout


2 tbsp vegetable oil


1 small onion, finely chopped


2 cloves garlic, crushed


1 small green chilli, seeded and chopped


陆 tsp ground coriander


陆 tsp ground cumin


陆 tsp ground turmeric


1 tbsp lemon juice





Yoghurt and cucumber sauce


1 cucumber


salt


mint leaves


275 ml (陆 pint) natural yoghurt or thick Greek yoghurt

















Method:





Spiced Trout








Gently fry the finely chopped onion, garlic, and chilli in hot oil for 2-3 minutes. Add the spices and lemon juice. Cook for 2 minutes longer to release the flavours.





Clean the trout and slash each side at the thickest part 2 or 3 times. Coat all over with the spice mixture. Leave covered for 1-2 hours so that the flavours can develop and then grill under a medium heat for 5-6 minutes on each side. Serve with a yoghurt and cucumber sauce.








Yoghurt and cucumber sauce





Peel the cucumber, slice or shred it and leave it, sprinkled with salt, to drain for about half an hour. Use kichen paper to pat off any excess moisture and then mix the cucumber with the yoghurt, a few chopped mint leaves and seasonings.
You can always look at www.foodnetwork.com or


www.cookinglight.com


However, my husband and his buddies always make this simple dish after we've been trout fishing...its so easy...and goo. but NOT good for you. They take the trout and piece it with bacon and pineapple (held together with toothpicks) dredge the combo in fish fry (buy the premade -its easiest) and then fry it all up. Its so good....goes really well with grilled asparagus or hash brown casserole...something that can be light and/or hearty.
Why not look on www.allrecipes.com? Rice is a good choice for fish, meat, chicken, etc.
first dip fish in apple juice


rub it down with seasoned salt, white pepper, Oregano, Majoram, Thyme, and a pinch of cayenne.





Bake the rubbed trout stuffed with thin green apple slices and onions...


marinate with apple cider to keep it moist...apple wine is okay too


add cooked bacon and it's even better.





once you've steamed your rice...


fry it hot in a skillet coated with olive oil


pile it in the middle and push a crater into the pile


fille the crater with grated parmesan


stir and mash until the parmesan cheese is melted and you have a pretty good gloppy mess.


sprinkle oregano over the top and put it on a plate.





- if I use any bacon for the stuffing...I take the hot recooked bacon, apple slices, and onions right out of the cooked trout...put it into and onion chopper and make a ';mash'; that goes nicely over the rice.





Enjoy with a riesling

I need a recipe for a potatoe side dish with frozen potatoes, cream of something soup, sour cream & cheese?

i had a recipe, but i lost it...i know the dish had frozen breakfast potatoes, a cream of something soup, possibly sour cream, and cheese, but that's all i remember, please help if you can, or if you have something similar.I need a recipe for a potatoe side dish with frozen potatoes, cream of something soup, sour cream %26amp; cheese?
I know exactly what you're going for:





1 package shredded potatoes


8oz. cup of sour cream


2 cups shredded cheddar cheese


1/2 cup chopped onions


1 can cream of chicken soup





Mix, top with more cheddar cheese and bake at 350 for 35-45 mins. They're great for dinner or breakfast.I need a recipe for a potatoe side dish with frozen potatoes, cream of something soup, sour cream %26amp; cheese?
Here's my version of the recipe. Delicious.





YUMMY POTATOES





1 (2 lb.) Bag frozen hash browns, thawed


1 tsp. salt


录 cup butter, melted (optional)


1 tsp. instant onion


1 can cream of mushroom soup


陆 cup milk


1 (8 oz.) carton sour cream


2 cups (8 oz.) cheddar cheese, shredded


cornflake crumbs





Combine salt, butter, onion, soup, milk %26amp; sour cream: stir in potatoes. Turn half of mixture into a buttered 9x13 inch pan. Sprinkle with 陆 of the cheese. Top with remaining potato mixture and cheese. Bake at 350掳 uncovered until bubbly, about 30 minutes. Serves 12
Potato casserole


1 bag frozen breakfast potatoes


1 16 oz sour cream


1 can cream of potatoe soup


1 bag shredded cheddar cheese





Mix all together saving half of the cheddar cheese for the top. Place in casserole dish top with leftover cheese bake @ 350 for 30 -45 minutes. Enjoy

facial care

I am looking for a recipe for egg noodle side dish! I'm pregnant and craving these noodles!?

when I was pregnant, I only wanted chicken nuggets and pecan sandies- weird that my child (18 and headed to Drexel University!!!) does not like either. But noodles have always been a favorite-








Buttery Parmesan Noodles


Cook egg noodles according to package directions- then drain and put back in the pan with 1/4 stick of butter, stir over low heat until butter coats and crisps the noodles, add 1 tbs parmesan and some parsley and enjoy- or if you want something sweet- try this:








Noodle Pudding


Lg. box med. wide noodles


Sm. container sour cream (8 oz.)


1 egg


3 tbsp. brown sugar


Cinnamon to taste


Pinch of salt


Raisins (optional)


1 lg. pkg. cottage cheese (1 lb.)





Cook noodles (strain water off). Put noodles back into pot and add and mix remaining ingredients. Put in greased casserole dish and put pats of butter across the top of the pudding. (Approximately 12-15 pats). Bake in 400 degree oven for 1 hour.I am looking for a recipe for egg noodle side dish! I'm pregnant and craving these noodles!?
I boil them in chicken broth and then thicken it with some corn starch and water. Or you could boil them and add chopped tomato, cucumber and italian dressing and chill for a little while. They are good if you boil them and then just mix with cream of chicken soup. They are also good if you boil them and then add crushed tomatoes, a little crumbled bacon with a little of the leftover grease and seasoning salt.I am looking for a recipe for egg noodle side dish! I'm pregnant and craving these noodles!?
I do my own noodles, it's very easy.





Put as many egg you want in a pile of flour on a table, salt and spices if you want and put together it to a dough.





Take chicken-brot and boil the noodles in it ..... take up the noodles when ready and mix it with cheese.





Very simple but great to eat with a salad
just get the noodles ready add some of your favourite spices, then fry it up with eggs, as simple as that.


my favourite is when you have an instant noodle thing, get it ready add all spices then throw in eggs and it will boil without losing its shape or without getting mixed in the soup.
cook the noodles


add some salt, some herbs(like rosemary and thyme, for example) or you can just buy some fancy salt with herbes de provence already in it YUM!


add some butter(or pesto), some mushrooms, and maybe some baked tomatoes


YUM!
Try this.





http://www.cooks.com/rec/search/0,1-0,no鈥?/a>





And congratulations!
They are really good with golden mushroom soup sauce.Cook the noodles . Heat one can of golden mushroom soup and one can of milk and pour over them. YUM!
That's easy! Just cook the noodles then add cream of mushroom, 1/4 cup milk, and tuna!


Even better topped with cheddar!
Tossed in olive oil, garlic %26amp; basil, or butter %26amp; romano cheese!
Allfredo
if i where u I'd put everything i was craving in it and create something new! yummy
I like them kinda plain with just salt pepper %26amp; butter.
Butter and garlic....yummy!
Try allrecipies.com





And Congrats!!
Just cook them, dump some butter on them, sprinkle with seasoning salt - YUM!