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[moreluck]

McDonald's Big Mac Sauce


1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt

1. Combine all of the ingredients in a small bowl. Stir well.
2. Place sauce in a covered container and refrigerate for several hours,
or overnight, so that the flavors blend. Stir the sauce a couple of
times as it chills.
Makes about 3/4 cup.

 

[moreluck]

Pork With Orange Sage Reduction By Gourmand on January 09, 2011



Ingredients

• • 6 boneless pork chops, 1-inch thick
  • 3/4 cup orange juice ( from 2 oranges)
  • 1 tablespoon orange zest, grated
  • 1/4 cup dark rum
  • 2 tablespoons honey
  • 1/2 cup ketchup
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons onions, grated
  • 1 1/2 teaspoons sage, dried
  • 1 teaspoon red pepper flakes ( or to taste)
  • 1 teaspoon salt
  • 2 teaspoons cracked black pepper

Directions

1. Preheat oven to 350°friend Whisk together all ingredients, except pork, in a bowl and set aside. While the flavours blend in the sauce, pan fry the pork pieces, two at a time, in a little olive oil. More fat will come out of the pork as they brown. Season both sides with a little salt and pepper. Cook long enough to form a good, seared crust on both sides. They will not be cooked through. Place pork in one layer in an oven-proof baking dish and pour the sauce over the meat. Bake for 30-45 minutes or until 160°friend.

Let pork rest for 5 minutes, keeping warm. Meanwhile, pour cooking liquid from pork into a saucepan and reduce over high heat to about half, until slightly thickened. This should take 5 minutes. Pour reduction over pork and serve.

 

[moreluck]

[SIZE=+3]KING RANCH CHICKEN[/SIZE]


Ingredients:

• 1/4 cup margarine
• 1 medium green bell pepper, chopped
• 1 medium onion, chopped
• 1 can (10 3/4 oz.) condensed cream of mushroom soup
• 1 can (10 3/4 oz.) condensed cream of chicken soup
• 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies
• 2 cups cubed cooked chicken
• 12 corn tortillas, torn into bite-sized pieces
• 2 cups (8 oz.) shredded cheddar cheese

Directions:
Preheat oven to 325 degrees friend. In a large saucepan, cook pepper and
onion in melted margarine until tender, about 5 minutes. Add soups,
RO*TEL and chicken, stirring until well blended. In a 13 x 9 x 2-inch
baking pan, alternately layer tortillas, soup mixture and cheese, repeating
for three layers. Bake 40 minutes or until hot and bubbling. Serves 8.

 

[moreluck]

It's not too early to start planning that St. Patrick's Day meal.....here's a side dish:

Leeks and bacon flavor this traditional Irish side dish recipe of mashed potatoes with cabbage.

COLCANNON

Ingredients:

• 2 pounds russet potatoes
• 4 slices bacon
• 1 Tbsp. olive oil
• 1 leek, rinsed and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups shredded green cabbage
• 1/3 cup butter
• 1 cup hot milk
• 1/2 tsp. salt
• 1/8 tsp. white pepper

Preparation:

Peel potatoes and cube. Place in saucepan and cover with cold water. Place on high heat and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender when pierced with a fork.

Meanwhile, cook bacon in large saucepan until crisp and browned, turning often while cooking. Remove bacon to paper towels to drain; crumble. To drippings remaining in saucepan, add olive oil. Cook onion, garlic, and leeks until crisp tender, about 3-5 minutes. Then add cabbage, cover, and cook for 6-10 minutes until cabbage is tender.

When potatoes are cooked, drain and return potatoes to hot pot; shake over low heat for a few minutes to dry. Add butter and mash. Add milk and salt and pepper; beat until combined. Stir in bacon and cabbage mixture. Serve immediately, or place in serving dish and keep warm in 200 degrees friend oven for 1 hour. Serves 6-8

 

[moreluck]

Italian Meatballs Venice Italy

By Timothy J Higgins Eva on October 29, 2010

Ingredients

• • 2 slices Italian bread, broken into small pieces
  • 1/2 cup milk
  • 2 tablespoons finely chopped fresh Italian parsley
  • 2 finely chopped garlic cloves
  • 1 teaspoon salt
  • 1 egg, lightly beaten
  1 lb ground beef, finely ground
• 6 tablespoons freshly grated grana padano cheese (or parmesan)
• 1 tablespoon olive oil
• ground black pepper
• • 1 tablespoon oregano and basil

Directions

1. Soak the pieces of bread in 1/2 cup of milk for 5 minutes, then squeeze them dry. In a large mixing bowl, combine the soaked bread, the beaten egg and mix in the other ingredients. Knead the mixture with both hands or beat with a wooden spoon – hands are better as my Italian grandmother will gladly tell you. Keep at it until all the ingredients are well blended and the mixture is smooth and fluffy. Shape into balls about 1 and a 1/2 inches round. Lay the meatballs out on a baking tray, cover them with plastic wrap and chill for at least an hour. Heat several tbls. of olive oil in a large skillet. Fry the meatballs over a moderately high heat, keep the balls rolling all the time and keep them round. In 8 − 10 minutes, the meatballs should be brown outside and show no trace of pink inside.
2. Add more oil to the skillet as needed and when done, add meatballs to your own or bottled tomato sauce . Cook until the sauce thickens slightly.

 

[moreluck]

CATALINA Cranberry Chicken

4 lb. bone-in chicken pieces (breast halves and/or thighs)


1 can (16 oz.) whole berry cranberry sauce


1 bottle (8 oz.) KRAFT CATALINA Dressing


1 env. onion soup mix



Make It



HEAT oven to 350°friend.
PLACE chicken in 2 (13x9-inch) baking dishes.
MIX remaining ingredients; pour over chicken.
BAKE 50 min. or until chicken is done (165°friend).

 

[moreluck]

Pork Chops

What You Need

4 bone-in pork chops (1-1/2 lb.)


1 tsp. chili powder


1 tsp. ground cumin


1 tsp. canola oil


3/4 cup long-grain white rice, uncooked


1-3/4 cups water


1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa, divided


1/4 lb. (4 oz.) VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes, divided



Make It




SPRINKLE chops with seasonings. Heat oil in large nonstick skillet on medium heat. Add chops, seasoned-sides down. Cook 5 min. on each side or just until browned on both sides and done (160ºF). Transfer to plate; cover to keep warm.
ADD rice to same skillet; cook and stir 1 min. Add water; bring to boil. Cover; simmer on medium-low heat 16 min. or until most of liquid is absorbed. Stir in half each of the salsa and VELVEETA; top with chops. Simmer, covered, 5 min. or until liquid is absorbed. Meanwhile, microwave remaining salsa and VELVEETA in microwaveable bowl on HIGH 30 to 40 sec. or until VELVEETA is melted; stir until blended.
SERVE chops over rice; top with VELVEETA sauce.

 

[moreluck]

Vegetable Stroganoff

By breezermom
About This Recipe

"There's no meat in this, but it's so hearty you won't miss it! I have substituted low fat ricotta, sour cream, and milk to lower the calories before, and it still turned out good."

Ingredients

• • 1 1/2 cups broccoli, flowerets
  • 1 1/2 cups cauliflower, flowerets
  • 1 1/2 cups carrots, scraped and thinly sliced
  • 3 cups mushrooms, sliced fresh
  • 1 small onions, chopped
  • 1 garlic clove, minced
  • 3 tablespoons butter, melted
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon chicken bouillon granules
  • 1 (2 1/2 ounce) cans sliced ripe olives, drained (optional)
  • 1 cup ricotta cheese
  • 3/4 cup sour cream
  • 1/2 cup parmesan cheese, grated
  • 1 (16 ounce) packages linguine

Directions

1. Cook the broccoli, cauliflower, and carrot in a small amount of boiling water for 5 minutes or until the vegetables are crisp-tender; drain well and set aside. Start the water for your linguine, and cook the linguine to the package directions.
2. While the linguine is cooking, saute the mushrooms, onion, and garlic in melted butter in a large Dutch oven over medium heat until the vegetables are tender. Add the flour, stirring well. Cook for 1 minute, stirring constantly. Gradually add the milk and bouillon granules; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Add the reserved vegetables and olives; stir well, and set aside.

 

[moreluck]

Made this as a side dish tonight to go with chicken breasts. It was good. Be sure and use REAL grated parmesan, not that Kraft stuff in the green canister....makes all the difference.

Simmered Italian Rice

1 3/4 cup Chicken broth
1 tsp. Italian seasoning (crushed)
3/4 cup uncooked regular long grain rice
1 cup chopped fresh spinach
1/2 cup grated parmesan

Heat broth and Italian seasonings in a 2 qt. saucepan over
med-high heat to a boil.

Stir in rice and spinach. Reduce heat to low. Cover and
cook 20 min. or until rice is tender. Stir in cheese.
Serve with additional cheese.

Cook's note: I didn't have "Italian Seasoning" so I used
1/2 tsp. dried basil and 1/2 tsp. oregano.

 

[moreluck]

Baked Zucchini Sticks

About This Recipe

"From Gina's Skinny Recipes http://www.skinnytaste.com/2009/01/baked-zucchini-sticks-13-pts.html"

Ingredients

• • 1 egg whites
  • 1/3 cup seasoned bread crumbs
  • 2 tablespoons Italian cheese blend
  • 3 medium zucchini
  • 1/4 teaspoon garlic powder
  • salt, to taste
  • pepper, to taste

Directions

1. Slice zucchini into pieces, about 1/2" wide and 3-4" long. In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside. Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown.
2. Serve with marinara sauce for dipping.

 

[moreluck]

Rock 'n Roll Chicken

By Blain About This Recipe
"A deviation from chicken cordon bleu..."

Ingredients

• • 4 boneless skinless chicken breast halves
  • 1/2 cup Italian seasoned breadcrumbs
  • 3 tablespoons parmesan cheese, grated
  • 4 tablespoons parsley, finely chopped
  • 4 tablespoons unsalted butter or 4 tablespoons margarine
  • 4 slices prosciutto
  • 4 slices mozzarella cheese or 1/2 cup mozzarella cheese, grated
  • 1 tomatoes, diced (optional)
  • 1/2 teaspoon sage, rubbed

Directions

1. Preheat over to 425°friend. Pound breasts in plastic wrap until they are about 1/4" thick. In a bowl or plate combine bread crumbs, parmesan cheese, and parsley. In a bowl melt the butter. Top each chicken breast with a slice of ham, a slice of cheese, diced tomatoes and a sprinkle of sage.
2. Roll the chicken breast tightly tucking in the ends. Dip into melted butter. Roll in bread crumbs to coat evenly. Place seam side down in a casserole dish or baking pan with high walls. (I use a Pyrex casserole dish). Sprinkle remaining cheese on top if desired. I usually do this with about 5-10 minutes left. Bake for 25min or until done.
3. Enjoy!

 

[moreluck]

Turkey Meatball Stroganoff

By internetnut on February 21, 2011
Ingredients

• • 1 lb ground turkey
  • 1 medium onions, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 slice sandwich bread mashed with 2 tablespoons milk
  • 1 egg yolk
  • 1 tablespoon olive oil
  • 1/2 lb mixed mushrooms, sliced ( baby bella are great)
  • 1 1/2 cups beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water
  • 2 tablespoons minced fresh dill
  • 1/2 cup sour cream

Directions

1. Blend turkey, 3 tablespoons onion, garlic, salt, pepper, bread, and egg yolk and form into 1-inch meatballs. (I use my cookie dough scoop to form the meatballs).
2. Brown meatballs in olive oil in a non-stick skillet over medium heat; transfer to a bowl and set aside. Add remaining onion to the hot skillet, season with salt and pepper and cook over medium heat until onion is softened. Add mushrooms and sauté until the liquid the mushrooms give off has evaporated and mixture is fairly dry. Add broth, Worcestershire sauce and bring to a boil. Add cornstarch mixture and blend until sauce is glossy and thickened. Add meatballs with any accumulated juices, reduce heat, and simmer, covered, for 5 minutes. Turn off heat, stir in sour cream and dill, and adjust seasonings.

 

[moreluck]

Skillet mac 'n' cheese

Ingredients:

• 8 ounces macaroni
• 1 pound lean ground beef
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 6 slices bacon, cooked, drained, crumbled
• 1 can (10 3/4 ounces) condensed Cheddar cheese soup
• 1 cup evaporated milk or half-and-half
• 6 ounces Cheddar cheese or a blend of Cheddar and Monterey Jack
• 2 tablespoons ketchup

Preparation:

Cook macaroni in boiling water following package directions. Drain in a colander and rinse under hot water. In a large skillet over medium heat, brown the ground beef in olive oil for about 3 minutes. Add onion and continue cooking until beef is no longer pink and onion is softened. Stir in the crumbled bacon, cheese soup, evaporated milk or half and half, cheese, and ketchup. Stir in the drained macaroni.

 

[moreluck]

Tomato-Basil Bread Pudding

Recipe courtesy Giada De Laurentiis

Filling:

• Butter, for greasing the baking dish
• 1/2 (8 ounces) multi-grain loaf, cut into 3/4-inch cubes

3 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
2 cloves garlic, minced
12 ounces cherry or grape tomatoes, halved
Kosher salt and freshly ground black pepper
1 packed cup chopped fresh basil leaves
1 1/2 cups (6 ounces) shredded Parmesan


Custard:

• 6 large eggs, at room temperature
• 1 cup whole milk
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

Filling: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees friend. Butter a 9 by 13 by 2-inch glass baking dish. Add the bread cubes and set aside.
In a large skillet, heat the oil over medium-high heat. Add the shallots and garlic. Cook, stirring constantly until fragrant, about 1 minute. Add the tomatoes and season with salt and pepper, to taste. Cook until slightly soft, about 2 minutes. Remove the pan from the heat and stir in the basil. Pour the tomato mixture and Parmesan cheese over the bread cubes and combine well.
Custard: In a large bowl, beat the eggs, milk, salt, and pepper together until smooth. Pour the custard over the bread mixture and gently toss to coat. Bake until slightly puffed and golden, about 25 to 30 minutes. Remove the pudding from the oven and let cool for 5 minutes. Cut into wedges and serve.

 

[moreluck]

Mennonite Cabbage Rolls

• 1 large savoy cabbage
• 2 pounds lean ground beef
• 2 medium to large onions
• 2 tablespoons canola or olive oil .. or even butter is fine
• 1 cup white or brown rice. . . and 2 cups water
• 3 eggs
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 2 cans tomato soup
• 2 small bottles (individual serving sizes) tomato juice or vegetable cocktail . .like V8
• 1 can or small carton chicken broth

1. In the bag that you brought your savoy cabbage home. . .place the cabbage in the freezer and leave for 12 hours or overnight.. . .remove and leave to thaw at room temperature. .this will take awhile. . so I often take it the night before the day I want to make the cabbage rolls. The leaves will be soft and easy to use without having to boil them.
2. In a small saucepan or a microwave safe covered dish. . .cook the rice. . set aside to cool. The rice can be made the day ahead and kept chilled in the refrigerator overnight. Chop the onions fine and saute them slowly until they are golden brown. . .set aside to cool. In a large bowl, break apart the ground beef, add the salt, pepper, eggs, sauteed onions and the rice. . mix together until combined. . use your hands.
3. Remove the leaves from the cabbage, cutting away the tough part closest to the core. Spray your large casserole or two small casserole dishes with cooking spray. Put about a 1/3 to 1/2 cup meat mixture at the bottom of the leaf and roll up. . the meat amount varies depending on the size of the leaf. . repeat until all the meat is used up. In a large mixing bowl. . .combine the tomato soup, juice, and broth. . pour evenly over the cabbage rolls. Cover with foil. . or the lid.
4. Bake the cabbage rolls slowly at 325 for two hours. . serve or cool on the counter. .remove the foil (if you don't. . you will have little bits of foil on your cabbage rolls where ever it touches. .) cover with plastic wrap. .and either refrigerate or freeze.
5. For reheating . .thaw first if frozen . .remove the plastic wrap and cover with a lid or foil. . and just reheat in the oven. . for about an hour .. at 325. . . or if you want, they can be reheated beautifully in the microwave on sensor reheat.

 

[moreluck]

Chicken Capri Pasta

What You Need

1 lb. boneless skinless chicken breasts, cut into strips


1/2 cup halved red pepper strips


2 cups frozen broccoli florets


1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme


2 cups hot cooked angel hair pasta


1/4 cup KRAFT Shredded Parmesan Cheese



Make It




COOK and stir chicken and peppers in large nonstick skillet on medium heat 5 to 7 min. or until chicken is done. Stir in broccoli; cook 2 to 3 min. or until heated through.
ADD cooking creme; cook and stir 2 to 3 min. or until heated through.
SERVE over pasta; sprinkle with Parmesan.

 

[moreluck]

OLE! TAMALE PIE

1 1/2 pound ground beef
1 chopped onion
1 green pepper, chopped
14.5-ounce can diced tomatoes
15.25-ounce can corn, drained
1 15-ounce can kidney beans, drained and rinsed
2 tablespoons parsley
2 tablespoons chili powder
Salt and pepper to taste
1/2 cup corn meal
1 cup sliced black olives
1/2 cup water
Corn Meal Topping:
1 1/2 cups milk
1 teaspoon salt
2 tablespoons butter
1/2 cup corn meal
2 eggs, slightly beaten
1 cup grated cheese

Brown ground beef in a large, oven-proof skillet. Add onion, pepper, tomatoes, corn, kidney beans, parsley, chili powder, salt and pepper to taste. Add corn meal, olives and water. Simmer 10 minutes. Set aside.
In a separate saucepan, heat milk with butter and salt. Stir in corn meal. Mix in eggs and cheese. Cook, stirring, until it thickens. Spread on top of ground beef mixture and bake at 350 degrees for 30-35 minutes. — Lyn Downing, West Valley City

 

[moreluck]

Diabetized Crab Cakes

This spicy crab cake will both satisfy and taste delicious. With a quick prep and cook time, a great weeknight meal!

This recipe was originally published in Diabetes Forecast Magazine.

Serves 4; Serving size: 4 ounces
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients
2 tsp olive oil, divided
1/2 medium onion, diced
4 Tbsp red pepper, diced
2 scallions, thinly sliced
1 egg
3 Tbsp reduced-fat mayonnaise
1 Tbsp Dijon mustard
Salt and pepper to taste
1/4 cup French bread crumbs
1 pound lump crabmeat


Preparation:

1. In a medium skillet, heat one teaspoon of the olive oil over medium heat.
2. Add the onion, red pepper, and scallions, and sauté for 4 minutes.
3. Move the vegetables to a bowl. Add the egg, mayonnaise, Dijon mustard, salt, and pepper.
4. Next, add the bread crumbs and crabmeat.
5. Shape into patties and place on a plate. Cover and refrigerate for 1 hour.
6. Coat a baking sheet with cooking spray.
7. Add the crab cakes to the baking sheet and drizzle the crab cakes with remaining olive oil.
8. Bake at 375 degrees for about 20 minutes, until lightly browned. Cook a bit longer if crab cakes still need some browning.

 

[moreluck]

Italian Osso Bucco


Ingredients:


2 medium Carrots finely diced
1 medium Onion finely diced
1 stalk Celery finely diced
2 cloves Crushed garlic
1 bunch Continental parsley finely chopped
1 tablespoon Fresh thyme
12 pieces Osso bucco (veal shank cut into 2-inch thick slices)
3 tablespoons Butter
2 tablespoons Tomato paste
3 cups Beef stock
2 cups White wine
Salt and pepper
1 Lemon
1 clove Finely chopped garlic

Directions:
Melt 2 Tb. Butter in a heavy pan and when hot saute the veal on both sides until golden brown. Take out and put into a casserole dish.

Add the onions, carrots, celery, garlic, thyme and 2 Tb. Chopped parsley and cook for 10 minutes. If necessary add a little more butter. Take out of the pan and place on top of the meat in the casserole dish.

Pour the white wine into the pan and bring to the boil for a few minutes. Add to the casserole.

Dissolve the tomato paste in the stock then add to the casserole. Season with salt and pepper and a slice of lemon peel.

Cover tightly with a lid and cook at 375 degrees friend for one hour and then turn down the heat to 300 degrees friend for the next hour.

To the remaining parsley add the rind of the lemon and the chopped garlic. This mixture is called gremolata and is an essential part of osso bucco. It is to be sprinkled on the top of the osso bucco before serving.

Serve with risotto or mashed potatoes.

 

[moreluck]

Planet Hollywood's Captain Crunch Chicken

Ingredients:

vegetable oil for frying
2 skinless chicken breast fillets
1 cup buttermilk
1 egg
2 cups Captain Crunch cereal
1/2 cup panko bread crumbs
1/2 cup Wondra flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon white pepper

***Creole Mustard Sauce***

2 tablespoons Grey Poupon Dijon mustard
3 tablespoons mayonnaise
1 teaspoon yellow mustard
1 teaspoon honey

Directions:
Creole Mustard Sauce: Mix together and chill in refrigerator.

Chicken: Cut each chicken fillet, lengthwise, into 5 long slices pounded flat (chicken fingers). Put in a bowl, cover with buttermilk, and marinate overnight. Just before breading, mix in an egg to the marinade. Smash the cereal into crumbs using a food processor, or put the cereal into a plastic bag and start pounding. Combine the cereal, crumbs, flour, onion powder, garlic powder, salt, and pepper in a medium bowl.

Remove chicken from milk and completely coat it with the dry mixture. Discard leftover milk. When the oil is hot, fry the chicken for 4 to 6 minutes or until golden brown and crispy. Remove to paper towels or a rack to drain. Serve hot with chilled Creole mustard sauce on the side for dipping. We also dipped it in fry sauce and that was good too.

Cook's Notes: I love this chicken at Planet Hollywood. I found this recipe from top secret recipes but after making it the first time I made some adjustments. This version turned out much better and the breading stayed on like it was supposed to. This chicken is so sweet and yummy and the mustard sauce balances out the flavor perfectly. This is also a real kid pleaser, my daughter couldn't get enough of them.