Re: The Never Ending Recipe Thread
Put it in raw
Put it in raw
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BARB
Life is what happens to youwhile you're busy making other plans!
15.38 miles biking this year
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Re: The Never Ending Recipe Thread
This recipe would also be good baked in canned tomatoes and garlic.Originally posted by WeighlessOne day I had no idea for dinner...and had an over abundance of banana peppers in the garden and thawed ground beef. And a cravin for some type of cabbage type roll.
I really don't have set amounts for putting this together...but I think this is fairly close amounts. I just kinda add til it looks right when I make them. 
Cabbage Rolls
1 lb ground beef
1 banana pepper finely chopped
1 thin slice of onion finely chopped
Red Hot sauce
cabbage leaves
salt/pepper
Mix uncooked beef, banana pepper, onion, salt and pepper and a few dashes or so of red hot sauce together.
Roll up in cabbage leaves.
Place all in an oven proof pan. Cover top of rolls with hot pepper sauce. Cover dish and cook at 350 until meat is cooked. I have no set time...just til the rolls feel firm.Comment
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Re: The Never Ending Recipe Thread
Cheesy Chicken
12 oz chicken breasts
1 T butter
3 thin ham slices
1/2 c cheddar
1/2 c cream
salt, pepper, garlic powder
1/4 t liquid smoke
Pound chicken, then saute in butter til done. Add ham slices to pan and warm. Remove chicken and ham. Melt little butter in pan, add cream, seasonings and liquid smoke. Add cheese and stir til melted. Put ham slice on each chicken breast and pour sauce over top.
(Serves 2 @ 3 carbs, 0 fiber, 613 cal, 43 fat, 53 protein)Comment
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Re: The Never Ending Recipe Thread
"SHRIMP MOZAMBIQUE
1 PKG GOYA (CON AZAFRAN)"
What is goya?Comment
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Re: The Never Ending Recipe Thread
Ooooooh, cheesy chicken sounds gooooooood!
I don't have those ingredients on hand for dinner tonight. Any other chicken recipes Star? I need something new tonight (no money for groceries today
).
F, 28
5'8"
Re-Start Date: January 25, 2009
SW:300
CW:295
GW: 180Comment
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Re: The Never Ending Recipe Thread
Southwestern Chicken
1 Tbsp oil
1 tbsp butter
2 garlic cloves, minced
4 chicken breasts, chunked
taco seasoning
1 cup chicken broth
4 oz canned green chiles
1 tsp prepared mustard
1 cup sour cream
8 oz Sergento 4-cheese Mexican blend
Melt oil and butter in frying pan. Add chicken, sprinkle with taco seasoning, and brown. Add garlic and saute. Add chicken broth, undrained chiles and mustard. Simmer, uncovered, until liquid cooks down and is syrupy. Add sour cream and heat. Sprinkle with cheese. Cover and simmer few minutes until cheese melted. Serves 4 @ 6 carb, trace fiber, 429 cal, 38 fat, 18 protein.Comment
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Re: The Never Ending Recipe Thread
Originally posted by womanpraised
It's a spice, gives the red color. Look in the mexican section.BARB
Life is what happens to youwhile you're busy making other plans!
15.38 miles biking this year
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Re: The Never Ending Recipe Thread
Sausage, Mushroom, Cheese Chicken Casserole
3-4 chicken breasts, pounded even but not too thin
salt, pepper, garlic powder
2 tbsp olive oil
1/4 lb. sausage
4 oz cream cheese, soft
1 cup shredded cheddar, divided
8 oz fresh mushrooms, sliced
Season chicken, brown 3 minutes each side in oil. Set aside. Crumble and cook sausage til brown. Drain well. Preheat oven to 350. Spray casserole dish and place mushrooms in bottom. Place chicken on top. Mix sausage, cream cheese, 1/2 cheddar and spoon (and smooth) over chicken. Cover and bake 30 min. Remove cover, sprinkle with remaining cheese and bake 15 min until chicken completely cooked. Serves 3 @ 5 carb, 1 fiber, 972 Calories, 69g Fat, 77g Protein
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Re: The Never Ending Recipe Thread
Chicken w/Basil Cream Sauce
1/2 cup chicken broth
1/2 tsp ea. garlic powder, Italian seasoning
salt & pepper
1/2 cup heavy cream
4 tbsp prepared pesto sauce
2 tbsp parmesan
3 chicken breasts
Cook the chicken any way you like. (I sauted the breasts in frying pan, then lowered the heat, covered and cooked about 10 minutes til no longer pink inside). Sauce: in large skillet bring broth and seasonings to boil. Let cook til about 1/2 volume. Stir in cream, and again cook down til about 1/2. Whisk in prepared pesto and parmesan. Serve over chicken. (Sauce makes enough for 5 chicken breasts @ 2 carbs, 157 cal, 15 fat 4 protein)
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Re: The Never Ending Recipe Thread
Turkey Ranicotti
16 oz ricotta cheese
1 c shredded mozzarella
2 eggs
1/4 cup grated parmesan
1 t Italian herbs
pinch nutmeg
salt & pepper
8 slices deli turkey breasts, sliced about the thickness of a tortilla
1 cup tomato sauce
Mix ricotta, eggs, 3/4 cup mozzarella, parmesan and spices. Spoon filling down center of each turkey sliced, dividing evenly among 8 slices. Roll up. Spoon 1/2 cup sauce onto bottom of casserole dish. Lay rolled-up "manicotti" on sauce, top with rest of sauce. Sprinkle with remaining mozzarella. Bake at 350 til heated and cheese on top is bubbly. (Serves 4 @ 8 carbs, 1 fiber (7 NET carbs), 421 cal, 26 fat, 37 protein)
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Re: The Never Ending Recipe Thread
OOOHHHH Starmaker, you are coming in with some good stuff!!BARB
Life is what happens to youwhile you're busy making other plans!
15.38 miles biking this year
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Re: The Never Ending Recipe Thread
I've been printing all of these as they are posted. I'm drooling and my tummy's growling! I'm not creative and don't have anything to offer. I will say, in our recipe forum, 2Big has a flax bread recipe that is REALLY good! I would love more recipes for breads and crackers. Does anyone have an angel food cake recipe that is edible? LOL
You have woken the savage beast in my tummy!
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278/275/271/160
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