Official Recipe Book Recipes Thread

[PrincessFiona]

Please put your recipes here for our first iMSN recipe book. If you have posted a recipe in our forums that you are willing to have put in the book, please indicate it here.

I'd like to have this done in time for the start of the next PGY on July 1

Southwest Chicken

5-6 chicken breasts
1 sm can(4oz) of green chiles-or get fresh, if so inclined
1 can of hot enchillada sauce
1 can of cream of mushroom soup
1 can of cream of chicken soup
chopped onion to desired amount
chopped green peppers to desired amount
lots of cheddar cheese-about 16oz.
about 20+ corn tortillas

Cut chicken breasts into bite size peices, cook in a large sauce pot(looks similar to brain parts in anatomy class!), drain.
Add cans of soup, sauce, chiles, onions and peppers. Mix and warm.
In a greased(Pam) 9x13 glass dish place corn tortillas cut into fourths to cover the bottom. Then add about half the mixture and cover with cheese. Take remaining corn tortillas and place over cheesed mixture, add remainder of mixture and cover with remainder of cheese. Place in oven and cook for 35 min at 350 degrees. Enjoy!

Blueberry Crisp à la Mode


You can use almost any combination of fresh or frozen berries in this dessert. Try cherries, blackberries, or a mixture of all three.

6 cups blueberries
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1 tablespoon fresh lemon juice
2/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup regular oats
3/4 teaspoon ground cinnamon
4 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
2 cups vanilla low-fat frozen yogurt

Preheat oven to 375°.

Combine first 4 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle over the blueberry mixture. Bake at 375° for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.

Note: Topping may also be made in the food processor. Place 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon in a food processor, and pulse 2 times or until combined. Add butter; pulse 4 times or until mixture resembles coarse meal.

Yield: 8 servings

CALORIES 288 (26% from fat); FAT 8.3g (satfat 4.8g, monofat 2g, polyfat 0.9g); PROTEIN 4.2g; CARBOHYDRATE 52g; FIBER 3.8g; CHOLESTEROL 22mg; IRON 1.3mg; SODIUM 96mg; CALCIUM 77mg;

[migirl]

CRISPY SOUTHWESTERN LASAGNA

This is so easy and quick.

1 pound ground sirloin (I use ground turkey breast)
1 (14-1/2 ounce) can diced tomatoes, with juice
1 (4-ounce) can diced green chilies, drained
2 tsp chili powder
1-1/2 tsp ground cumin
1 tsp minced garlic
Salt and pepper to taste
2 egg whites
2 cups reduced-fat or fat-free cottage cheese (I use ricotta cheese)
14 (6-inch) corn or flour tortillas, cut into quarters
1 (15-1/4 ounce) can whole-kernel corn, drained
8 ounces reduced-fat Monterey Jack cheese, shredded


Preheat the oven to 350°F.

In a large skillet coated with nonstick cooking spray, cook the meat over medium heat until done; drain any excess liquid. Add the tomatoes and juice, green chilies, chili powder, cumin, garlic, salt, and pepper; set aside.

In a small bowl, blend the egg whites and cottage cheese well; set aside.

Coat a 13- x 9- x 2-inch baking dish with nonstick cooking spray. Cover the bottom of the baking dish with six quartered tortillas. Layer all of the corn, half the meat mixture, half the cheese, four quartered tortillas, then all of the cottage cheese mixture, the remaining half of the meat mixture, and the remaining four quartered tortillas. Top with the remaining cheese and bake, uncovered, for 30 minutes. Makes 10 Servings.


Sodium Alert: This recipe is not recommended for those who are on sodium-restricted meal plans.

Per Serving: 239 Cal; 7 gTotal Fat (3 g Sat Fat); 20 g Carb; 40 mg Cholesterol; 537 mg Sodium; 25 g Protein; 3 g Dietary Fiber. Exchanges: 3 Lean Meat; 1 Starch; 1 Veg; 1 Fat.

[Rapunzel]

Eva's Pico de Gayo

Mix in a large bowl:

5-6 large, juicy Tomatoes cut into chunks
1 huge Onion minced
1 fistful of Cilantro chopped
Juice from 2-3 Lemons
3-5 green Jalepenos minced (adjust for desired "heat")
Salt to taste

Serve with chili, nachos, enchiladas, burritos, tacos, or any other Tex-Mex dish you can create!

(Eva is my mother-in-law btw)

[Rapunzel]

Stuffed Peppers

3 medium green peppers
1 tsp sugar
1/2 tsp basil
1 can (15 oz) tomato sauce
3/4 lb ground beef
1 small onion, chopped
2 1/4 cups Minute rice
1 tsp salt
1/2 cup grated cheddar cheese
2 cups water
2 tsp butter or margarine

Cut peppers in half lengthwise. Remove and discard stem ends and seeds. Parboil in boiling salted water for 10 minutes, drain. Set aside.

Add sugar and basil to tomato sauce in a bowl. Stir thoroughly and set aside.

Brown ground beef and onion well in a large skillet. Stir in 1/2 cup of tomato sauce mixture, 1/4 cup of Minute rice, and 1/2 tsp of salt. Cover and simmer 5 minutes. Remove from heat. Stir in cheddar cheese.

Spoon meat mixture into peppers; place in the skillet. Pour remaining sauce around peppers; cover and simmer 5 minutes.

Bring water, 1/2 tsp salt, and the butter to a boil. Stir in remaining rice. Cover, remove from heat. Let stand 5 minutes.

Serve peppers and sauce with rice.

(This is one of my kids' favorite dishes).

[Rapunzel]

Cream of Wheat Pancakes

1 1/4 cup flour
1 1/2 cup buttermilk
1/3 cup Instant Cream of Wheat, dry
1 egg
1/3 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 cup vegetable oil
1/2 tsp salt

Heat a skillet over medium heat.

In a large bowl, combine all ingredients until smooth. Pour the batter by 1/3 cup portions into a pan coated with cooking spray and cook pancakes until brown.

[DCJenn]

Poached Salmon

This is great for Easter or other Spring events:

One salmon fillet- big enough to serve about 4 oz of fish per person. I've done huge ones, I've done little ones.

Place in a pan big enough to hold the fish without folding it-

Pour in the liquid of your choice- about a half inch. I have used: white wine, apple juice, OJ, mixture of whatever is on hand- anything that won't color it like cranberry juice, should be fine.

Sprinkle tarragon, dill, salt and pepper on top.

Arrange diced onion around the fish, in the liquid.

Place sliced lemons or oranges along the fish so that they look like scales.

Cover your pan with foil and place in a 350 degree oven. Check for doneness by making a small insertion in the fish to see of it's opaque. When it's opaque and flakes easily, it's done.

Jenn

Mmmmmm.....these recipes are making me hungry!!

[Vanquisher]

Anything that I have posted....just a few in another thread, and in the future, are welcome to be included in the recipe book.

[Vanquisher]

Here are some salads. One of the recipes is found online. Two are from friends. One is in the family. All are yummy.

Manadrin Almond Salad

1/4 cup sliced almonds
1T + 1tsp. sugar

Heat over meadium heat until the sugar melts to coat almonds. Pour out onto a plate. Once it is cool, it will crystalize. Then, break apart almonds.

Dressing:

1/4 cup vegetable oil
2T cider vinegar
2T sugar
1/2 tsp. salt
dash of pepper
dash of hot sauce

Mix together dressing well and toss with salad right before serving.

Toss with:

1 bag lettuce (I use all romaine, but iceberg and romaine would be good)
1 cup of celery, diced
3 green onions, diced
11. oz. can of mandarin oranges, drained

Tortellini Salad

lettuce
cooked bacon, crumbled
cooked cheese tortellini
broccoli
mushroom slices
sunflower seeds
diced tomatoes

Toss with slightly thinned ranch dressing. I think it with milk.

I have no measurements on this, just whatever looks good. It's yummy.

Chinese Chicken Cabbage Salad

1/2 head cabbage, shredded
1 pkg. ramen noodles, raw, crushed up into small bits
2 chicken breasts, cooked and cubed or shredded
1/2 cup slivered almonds
3 Tbsp. sesame seeds
5 green onions, diced

Dressing:

1 seasoning packet from ramen noodles
1/2 cup. sunflower oil
3 Tbsp. rice wine vinegar
3 Tbsp. sugar

Let dressing sit 30 minutes. Mix well and toss with salad 30 minutes before serving.

Spinach and Strawberry Salad

2 bunches spinach, rinsed and torn into bite sized pieces (I use bags of baby spinach)
4 cups sliced strawberries

Dressing:

1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup sugar
1/4 tsp. paprika
2 Tbsp. sesame seeds
1 Tbsp. poppy seeds

In a large bowl toss together the spinach and the strawberries. Mix dressing well and toss with spinach and strawberries right before serving.


Do you want recipes that we have used that you can find online, because that's where I get a lot of my recipes. Anyway, here are four salad ones. I'll submit more later.

[Meenah]

Does this count?

THE PERFECT MARGARITA

12 ounces Tequila
12 ounces Beer
12 ounce can of frozen limeade

Place all in a blender with ice and blend until slushy.

serve with chips and salsa

FRUIT SALSA

2 mangoes, chopped
2 papayas, chopped
1/4 cup chopped red onion
one bunch cilantra leaves chopped
one hot pepper. seeded and chopped (I like serano peppers) or to taste
lime juice from 2 limes, or bottled lime juice

mix all together and let sit for several hours in the refrigerator. serve with chips.

This salsa is also good served on top of fresh grilled fish

If you have extra fruit, throw it into the blender with the margaritas. We have been known to use pureed baby food fruit!!!!

[Sheherezade]

Party at Luanne's house!!

[Sheherezade]

Since we can't do posts elsewhere, I thought I'd ask here. Does anyone have any good BBQ recipes? Or side dishes for cookouts? I am having a little get together with the neighbors and I am sick of all the things I normally make. Of course, I will posts those things here for others to try and to use in the recipe book!! If you have any good ideas, I'd appreciate it. (I usually do a mixed grill shish kebob thing with pineapple and a pretty decent non-mayo pasta salad with feta.)

I haven't made this yet, but thought it sounded really good:
http://www.oregonlive.com/recipes/orego ... xml&coll=7

I did make this and it was yummy:
http://www.oregonlive.com/recipes/orego ... xml&coll=7

I also like to make an eggplant (baba ganoush, more or less) spread from a grill-roasted eggplant. Grilled corn on the cob is easy and delicious too. Sounds like fun -- it's been cool and drizzly all day. I'll think of you grilling on a warm summer night!