Catatonic
Nine Lives
Open the doors and windows and turn on the exhaust fan!
My wife will not be happy if she sees this recipe!
My wife will not be happy if she sees this recipe!
moreluck
golden ticket member
Cementups...No, I have not tried a lot of the recipes. Mostly I just pick out recipes that make sense and sound good. In the beginning, a lot of the recipes were my personal favorites.
When I say "make sense" , I mean if a recipe calls for 1 pound of pasta, it better have a good balance of 'liquids' for all that pasta.
When I say "make sense" , I mean if a recipe calls for 1 pound of pasta, it better have a good balance of 'liquids' for all that pasta.
moreluck
golden ticket member
Pork Tenderloin Diane
1 lb Pork tenderloin, cut
1 tb Worcestershire sauce
2 ts Lemon pepper
1 ts Dijon-style mustard
2 tb Butter
1 tb Finely chopped chives or 2 tb Lemon juice
Instructions:
Press each tenderloin piece into 1 inch thick medallion; sprinkle surfaces with lemon pepper. Melt butter in large heavy skillet over medium heat. Add medallions; cook 3 to 4 minutes on each side. Remove pork to serving platter; keep warm. Stir lemon juice, Worcestershire sauce and mustard into pan juices in skillet. Cook, stirring, until heated through. Pour sauce over medallions; sprinkle with chopped chives. Garnish with whole chives. Serve with vegetables.
1 lb Pork tenderloin, cut
1 tb Worcestershire sauce
2 ts Lemon pepper
1 ts Dijon-style mustard
2 tb Butter
1 tb Finely chopped chives or 2 tb Lemon juice
Instructions:
Press each tenderloin piece into 1 inch thick medallion; sprinkle surfaces with lemon pepper. Melt butter in large heavy skillet over medium heat. Add medallions; cook 3 to 4 minutes on each side. Remove pork to serving platter; keep warm. Stir lemon juice, Worcestershire sauce and mustard into pan juices in skillet. Cook, stirring, until heated through. Pour sauce over medallions; sprinkle with chopped chives. Garnish with whole chives. Serve with vegetables.
moreluck
golden ticket member
Crabmeat Ravioli
Ingredients:
***Bechamel***
2 tablespoons butter
2 tablespoons flour
1 1/4 cup cream
***Filling***
1 pound lump crabmeat
1 tablespoon butter
1/4 cup green onions, minced
1/2 cup cracker crumbs
Salt and white pepper to taste
***Pasta Dough***
2/3 cup flour
1 egg, beaten
1 tablespoon water
1 tablespoon olive oil
***Sauce***
1/2 cup heavy cream
2 ounces butter, softened
Salt and white pepper to taste
1/4 cup freshly grated Parmagiano Reggiano cheese
Directions:
For the bechamel sauce: Melt the butter in a saut? pan over low-medium heat. Add the flour, salt and pepper. Cook for a few minutes to make a blond roux. Gradually add the cream. Keep whisking the mixture to avoid lumps. Simmer this bechamel sauce until it's reduced to about 1 cup. Remove from heat and let cool.
Carefully pick through the crabmeat and make sure there are no bits of shell. Add the crabmeat to the bechamel sauce. Melt the butter in another pan and saut? the onions until translucent. Add the onions to the sauce, then stir in the cracker crumbs. Mix well, then set aside to cool. When the mixture has cooled, form it into balls about 3/4" across.
To make the pasta dough: Place the flour into a bowl and add the egg, water and oil. Using your hands or a wooden spoon, mix together until the ingredients for a ball of dough. Knead the dough for about 5 minutes, then set in a lightly oiled bowl to rest for one hour. After the dough has rested, place on a board that has been dusted with flour, and roll it out with a rolling pin until it's paper thin. You can also use a pasta machine to roll the dough out.
To assemble the ravioli: Space the balls of crabmeat filling out on the sheet of dough, about 1 1/2" from each other. Paint between the balls of dough with water, then lay another thin sheet of dough atop the balls. Press around each ball with your fingers to seal. Dust the top of the uncut ravoili with flour, then cut them apart with a pastry wheel (preferred) or a sharp knife. Boil the ravioli in rapidly boiling salted water for 5 minutes.
To make the sauce: Heat the cream and reduce it by 1/3. Season the cream with salt and pepper to taste. Whisk in the butter a little at a time. Serve immediately over the freshly cooked ravioli, and top with the Parmagiano Reggiano cheese.
Ingredients:
***Bechamel***
2 tablespoons butter
2 tablespoons flour
1 1/4 cup cream
***Filling***
1 pound lump crabmeat
1 tablespoon butter
1/4 cup green onions, minced
1/2 cup cracker crumbs
Salt and white pepper to taste
***Pasta Dough***
2/3 cup flour
1 egg, beaten
1 tablespoon water
1 tablespoon olive oil
***Sauce***
1/2 cup heavy cream
2 ounces butter, softened
Salt and white pepper to taste
1/4 cup freshly grated Parmagiano Reggiano cheese
Directions:
For the bechamel sauce: Melt the butter in a saut? pan over low-medium heat. Add the flour, salt and pepper. Cook for a few minutes to make a blond roux. Gradually add the cream. Keep whisking the mixture to avoid lumps. Simmer this bechamel sauce until it's reduced to about 1 cup. Remove from heat and let cool.
Carefully pick through the crabmeat and make sure there are no bits of shell. Add the crabmeat to the bechamel sauce. Melt the butter in another pan and saut? the onions until translucent. Add the onions to the sauce, then stir in the cracker crumbs. Mix well, then set aside to cool. When the mixture has cooled, form it into balls about 3/4" across.
To make the pasta dough: Place the flour into a bowl and add the egg, water and oil. Using your hands or a wooden spoon, mix together until the ingredients for a ball of dough. Knead the dough for about 5 minutes, then set in a lightly oiled bowl to rest for one hour. After the dough has rested, place on a board that has been dusted with flour, and roll it out with a rolling pin until it's paper thin. You can also use a pasta machine to roll the dough out.
To assemble the ravioli: Space the balls of crabmeat filling out on the sheet of dough, about 1 1/2" from each other. Paint between the balls of dough with water, then lay another thin sheet of dough atop the balls. Press around each ball with your fingers to seal. Dust the top of the uncut ravoili with flour, then cut them apart with a pastry wheel (preferred) or a sharp knife. Boil the ravioli in rapidly boiling salted water for 5 minutes.
To make the sauce: Heat the cream and reduce it by 1/3. Season the cream with salt and pepper to taste. Whisk in the butter a little at a time. Serve immediately over the freshly cooked ravioli, and top with the Parmagiano Reggiano cheese.
moreluck
golden ticket member
Acapulco Chicken
- 2 skinless, boneless chicken breast halves - cut into bite-size pieces
- 1 tablespoon chili powder, divided
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup chopped green bell pepper
- 1/2 cup chopped onion
- 2 jalapeno peppers, seeded and minced
- 1 large tomato, cut into chunks
- 10 drops hot pepper sauce
- Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.
- In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.
moreluck
golden ticket member
Pork Tenderloin Diane
1 lb Pork tenderloin, cut
1 tb Worcestershire sauce
2 ts Lemon pepper
1 ts Dijon-style mustard
2 tb Butter
1 tb Finely chopped chives or 2 tb Lemon juice
Instructions:
Press each tenderloin piece into 1 inch thick medallion; sprinkle surfaces with lemon pepper. Melt butter in large heavy skillet over medium heat. Add medallions; cook 3 to 4 minutes on each side. Remove pork to serving platter; keep warm. Stir lemon juice, Worcestershire sauce and mustard into pan juices in skillet. Cook, stirring, until heated through. Pour sauce over medallions; sprinkle with chopped chives. Garnish with whole chives. Serve with vegetables.
1 lb Pork tenderloin, cut
1 tb Worcestershire sauce
2 ts Lemon pepper
1 ts Dijon-style mustard
2 tb Butter
1 tb Finely chopped chives or 2 tb Lemon juice
Instructions:
Press each tenderloin piece into 1 inch thick medallion; sprinkle surfaces with lemon pepper. Melt butter in large heavy skillet over medium heat. Add medallions; cook 3 to 4 minutes on each side. Remove pork to serving platter; keep warm. Stir lemon juice, Worcestershire sauce and mustard into pan juices in skillet. Cook, stirring, until heated through. Pour sauce over medallions; sprinkle with chopped chives. Garnish with whole chives. Serve with vegetables.
moreluck
golden ticket member
Poached Salmon
8 garlic cloves, divided
1/2 cup loosely packed parsley leaves
1/4 cup loosely packed fresh mint leaves
1/2 tsp. salt
3 Tbls. extra virgin olive oil
1/2 bunch fresh parsley
3 lemons, sliced
6 (6 oz.) 1 inch thick salmon fillets
Garnish...lemon slices
Process 2 garlic cloves, 1/2 cup parsley leaves, 1/4 cup mint leaves and 1/2 tsp. salt in a processor 'til smooth, stopping to scrape down sides as needed. With the processor running, pour oil through lid in a slow steady stream processing 'til smooth.
Smash remaining garlic cloves using the flat side of a knife.
Pour water to the depth of 2 1/2 inches into a large skillet over med-high heat. Add smashed garlic, 1/2 bunch fresh parsley and lemon slices; bring to a boil. Add salmon fillets; return liquid to a boil, reduce heat to low and simmer 7-10 mins. until fish flakes with a fork. Remove salmon from skillet; discard liquid in skillet. Serve salmon with garlic-parsley mixture.
8 garlic cloves, divided
1/2 cup loosely packed parsley leaves
1/4 cup loosely packed fresh mint leaves
1/2 tsp. salt
3 Tbls. extra virgin olive oil
1/2 bunch fresh parsley
3 lemons, sliced
6 (6 oz.) 1 inch thick salmon fillets
Garnish...lemon slices
Process 2 garlic cloves, 1/2 cup parsley leaves, 1/4 cup mint leaves and 1/2 tsp. salt in a processor 'til smooth, stopping to scrape down sides as needed. With the processor running, pour oil through lid in a slow steady stream processing 'til smooth.
Smash remaining garlic cloves using the flat side of a knife.
Pour water to the depth of 2 1/2 inches into a large skillet over med-high heat. Add smashed garlic, 1/2 bunch fresh parsley and lemon slices; bring to a boil. Add salmon fillets; return liquid to a boil, reduce heat to low and simmer 7-10 mins. until fish flakes with a fork. Remove salmon from skillet; discard liquid in skillet. Serve salmon with garlic-parsley mixture.
moreluck
golden ticket member
LAYERED SHRIMP TACO DIP
8 oz cream cheese
2tbs milk
1/2c chili sauce
1c tiny shrimp (since they need to be very dry I would suggest getting the ones in the fish counter rather than frozen pkg)
4 green onions – chopped
1 green pepper – chopped
1 can sliced black olives
1c grated mozzarella cheese
chips
mix cream cheese & milk & spread on bottom of dish – I used a deep glass pie pan
layer rest of stuff in order
Enjoy
8 oz cream cheese
2tbs milk
1/2c chili sauce
1c tiny shrimp (since they need to be very dry I would suggest getting the ones in the fish counter rather than frozen pkg)
4 green onions – chopped
1 green pepper – chopped
1 can sliced black olives
1c grated mozzarella cheese
chips
mix cream cheese & milk & spread on bottom of dish – I used a deep glass pie pan
layer rest of stuff in order
Enjoy
moreluck
golden ticket member
Seafood Newburg Stoup
2 tablespoons Extra-Virgin Olive Oil
3 tablespoons Flour
2 tablespoons Butter
1/4 cup Dry Sherry
1 Potato peeled and chopped
3 cups Chicken Stock
2 Celery Ribs
1 1/2 lbs. Cod Scrod or Haddock
1 Onion
1 medium Shrimp
1 Bay Leaf
3 cups Whole Milk or Half and Half
1 Salt and Pepper
1/2 teaspoon Cayenne Pepper
1 tablespoon Old Bay Seasoning
Instructions:
Heat a medium soup pot over medium-high heat. Add the olive oil and butter. Add veggies, bay leaf, salt, pepper and Old Bay Seasoning. Cook for 5 minutes. Add flour and cook for 1 minute. Add the sherry and cook for 1 minute. Add chicken stock and bring to a bubble. Arrange the seafood in an even layer around the pan. Cover and cook for 4 minutes. Add milk and cook for 2 to 3 minutes longer. Add cayenne pepper. Discard the bay leaf.
2 tablespoons Extra-Virgin Olive Oil
3 tablespoons Flour
2 tablespoons Butter
1/4 cup Dry Sherry
1 Potato peeled and chopped
3 cups Chicken Stock
2 Celery Ribs
1 1/2 lbs. Cod Scrod or Haddock
1 Onion
1 medium Shrimp
1 Bay Leaf
3 cups Whole Milk or Half and Half
1 Salt and Pepper
1/2 teaspoon Cayenne Pepper
1 tablespoon Old Bay Seasoning
Instructions:
Heat a medium soup pot over medium-high heat. Add the olive oil and butter. Add veggies, bay leaf, salt, pepper and Old Bay Seasoning. Cook for 5 minutes. Add flour and cook for 1 minute. Add the sherry and cook for 1 minute. Add chicken stock and bring to a bubble. Arrange the seafood in an even layer around the pan. Cover and cook for 4 minutes. Add milk and cook for 2 to 3 minutes longer. Add cayenne pepper. Discard the bay leaf.
moreluck
golden ticket member
Breakfast Bake
- 1 (8 ounce) can refrigerated crescent dinner rolls
- 1 (8 ounce) package smoked ham, chopped
- 6 eggs
- 1/2 cup cold milk
- 1/2 teaspoon black pepper
- 1 cup cheddar cheese, shredded
- 1 cup low-moisture part-skim mozzarella cheese, shredded
- Heat oven to 350 degrees.
- Unroll dough in 13x9-inch baking dish, press to cover bottom of dish, firmly pressing holes and seams together to seal.
- Sprinkle ham over crust.
- Beat eggs, milk and pepper with whisk until blended, pour over ham.
- Top with cheeses.
- Bake 25 minutes or until center is set.
moreluck
golden ticket member
Slovak Haluski
Ingredients:
1 large head cabbage -- shredded or chopped
2 tablespoons bacon drippings or oil
1 onion -- chopped
1 1/2 teaspoon salt
Pepper to taste
1/4 cup water
***Dumplings***
3 cups all-purpose flour
1 teaspoon salt
3 eggs -- beaten
1 tablespoon butter or oleo -- melted
1/2 cup milk or water, more as needed
Directions:
Heat the shortening in a large skillet or Dutch oven. Add cabbage, onions, seasonings, and water. Fry over low heat, stirring occasionally, for 20 minutes.
To make the dumplings: Combine flour and salt in mixing bowl. Add eggs and melted butter. Stir in enough milk or water to form a heavy but not stiff dough. Wet a dinner plate and place dough on it. Flatten it out.
Have ready, boiling salted water. With a teaspoon, cut off pieces of dough (about 1/2 teaspoon) into boiling water. Boil for about 6 to 8 minutes. They will float to the top of the water when done. Remove with slotted spoon and place in a colander. Rinse with cool water. When it's all done, mix the dumplings in with the cabbage and serve hot.
Ingredients:
1 large head cabbage -- shredded or chopped
2 tablespoons bacon drippings or oil
1 onion -- chopped
1 1/2 teaspoon salt
Pepper to taste
1/4 cup water
***Dumplings***
3 cups all-purpose flour
1 teaspoon salt
3 eggs -- beaten
1 tablespoon butter or oleo -- melted
1/2 cup milk or water, more as needed
Directions:
Heat the shortening in a large skillet or Dutch oven. Add cabbage, onions, seasonings, and water. Fry over low heat, stirring occasionally, for 20 minutes.
To make the dumplings: Combine flour and salt in mixing bowl. Add eggs and melted butter. Stir in enough milk or water to form a heavy but not stiff dough. Wet a dinner plate and place dough on it. Flatten it out.
Have ready, boiling salted water. With a teaspoon, cut off pieces of dough (about 1/2 teaspoon) into boiling water. Boil for about 6 to 8 minutes. They will float to the top of the water when done. Remove with slotted spoon and place in a colander. Rinse with cool water. When it's all done, mix the dumplings in with the cabbage and serve hot.
moreluck
golden ticket member
Hawaiian Chicken
-3 1/2 lbs chicken drumsticks (thighs ok, too) 1 cup flour
salt and pepper, to taste
oil, for frying Sauce
-3 1/2 lbs chicken drumsticks (thighs ok, too) 1 cup flour
salt and pepper, to taste
oil, for frying Sauce
- 1 1/4 cups pineapple juice (I used the juice from the can of pineapple)
- 2 tablespoons cornstarch
- 1 tablespoon chicken base (original recipe calls for 1 chicken bouillon cube)
- 1 teaspoon worcestershire sauce
- 1/4 cup brown sugar (changed from granulated sugar and reduced from 3/4 cup)
- 1 tablespoon soy sauce
- 1/4 teaspoon powdered ginger
- 8-10 fresh pineapple slices, reserve juice or 1 (20 ounce) can pineapple slices, reserve juice
- 8-10 slices red bell peppers
- sliced green onion
- Combine the flour, salt and pepper on a piece of wax paper.
- Dredge the drumsticks in the flour.
- In a large frying pan, heat up oil and brown the chicken on all sides until brown, about 10 minutes.
- Transfer the chicken to a large casserole dish.
- Preheat oven to 350 degrees.
- Combine the sauce ingredients in a small pan and bring to the boil. Boil 2 minutes, stirring often.
- Pour the sauce evenly over the chicken.
- Arrange the red bell pepper slices and pineapple slices on top.
- Bake 30 minutes or until no longer pink.
- Garnish the drumsticks with the green onions.
- Serve with plain white rice.
- Servings are estimated.
moreluck
golden ticket member
Sausage & Mushroom Penne
Cook penne in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta and transfer to a flameproof 3-quart baking dish.
Preheat broiler.
Meanwhile, cook sausage in 1 tablespoon oil in a 12-inch nonstick skillet over high heat, stirring occasionally and breaking up any large pieces, until no longer pink. Transfer with a slotted spoon to a bowl, leaving fat in skillet.
Add remaining tablespoon oil to skillet along with mushrooms and garlic, then cook over high heat, stirring occasionally, until mushrooms are golden, about 3 minutes.
Return sausage to skillet along with cream, reserved 1/2 cup cooking water, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper and boil over high heat, stirring once or twice, until thickened, about 4 minutes. Pour over pasta, then stir in Parmigiano-Reggiano, 1/2 cup mozzarella, and salt to taste. Spread evenly in baking dish and top with remaining mozzarella.
Broil 3 to 4 inches from heat until golden brown in spots, about 5 minutes.
Serve with: a green salad
- 1 pound dried penne
- 1 pound bulk sweet Italian sausage
- 2 tablespoons olive oil, divided
- 1 pound packaged sliced mushrooms
- 1 garlic clove, forced through a garlic press
- 1 cup heavy cream
- 1/2 cup grated Parmigiano-Reggiano
- 8 ounces shredded whole-milk mozzarella, divided
Cook penne in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta and transfer to a flameproof 3-quart baking dish.
Preheat broiler.
Meanwhile, cook sausage in 1 tablespoon oil in a 12-inch nonstick skillet over high heat, stirring occasionally and breaking up any large pieces, until no longer pink. Transfer with a slotted spoon to a bowl, leaving fat in skillet.
Add remaining tablespoon oil to skillet along with mushrooms and garlic, then cook over high heat, stirring occasionally, until mushrooms are golden, about 3 minutes.
Return sausage to skillet along with cream, reserved 1/2 cup cooking water, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper and boil over high heat, stirring once or twice, until thickened, about 4 minutes. Pour over pasta, then stir in Parmigiano-Reggiano, 1/2 cup mozzarella, and salt to taste. Spread evenly in baking dish and top with remaining mozzarella.
Broil 3 to 4 inches from heat until golden brown in spots, about 5 minutes.
Serve with: a green salad
moreluck
golden ticket member
Cream Of Jalapeno Soup
Ingredients:
1 1/2 tablespoon unsalted butter
5 jalapeno peppers, stemmed and seeded
1/2 large finely chopped red onion
3 cloves garlic, minced
1 avocado, peeled and diced
2 large diced tomatoes
8 cups heavy cream
1 bunch cilantro, stemmed and chopped
Kosher salt to taste
Freshly ground pepper to taste
Directions:
Mince the jalapenos and set aside.
In a large, heavy saucepan, heat the butter over medium heat. Add the jalapenos, onions and garlic and saute, stirring, until the vegetables are soft.
Remove the pan from the heat and stir in the avocados, tomatoes and cream. Lower the temperature and return the pan to the heat, watching and stirring so the cream does not separate.
Bring the soup slowly back to a simmer and cook for about 30 minutes to reduce by one third and to blend flavors. Be sure to stir the soup occasionally to prevent sticking or scorching. Season with salt and pepper.
Just before serving stir the chopped cilantro leaves into the soup, reserving some for garnish. Ladle soup into bowls and garnish with remaining cilantro.
Ingredients:
1 1/2 tablespoon unsalted butter
5 jalapeno peppers, stemmed and seeded
1/2 large finely chopped red onion
3 cloves garlic, minced
1 avocado, peeled and diced
2 large diced tomatoes
8 cups heavy cream
1 bunch cilantro, stemmed and chopped
Kosher salt to taste
Freshly ground pepper to taste
Directions:
Mince the jalapenos and set aside.
In a large, heavy saucepan, heat the butter over medium heat. Add the jalapenos, onions and garlic and saute, stirring, until the vegetables are soft.
Remove the pan from the heat and stir in the avocados, tomatoes and cream. Lower the temperature and return the pan to the heat, watching and stirring so the cream does not separate.
Bring the soup slowly back to a simmer and cook for about 30 minutes to reduce by one third and to blend flavors. Be sure to stir the soup occasionally to prevent sticking or scorching. Season with salt and pepper.
Just before serving stir the chopped cilantro leaves into the soup, reserving some for garnish. Ladle soup into bowls and garnish with remaining cilantro.
moreluck
golden ticket member
BREAD SAGE STUFFING
Traditional old-fashioned sage stuffing, which is sometimes called dressing, comes with new variation ideas.
Preparation time: 20 min
Yield: 12 (3/4-cup) servings
4 cups plain bread stuffing mix*
1/2 cup LAND O LAKES® Butter, melted
1/2 cup chicken broth
4 ribs (2 cups) celery, sliced
1/2-inch2 medium (1 cup) onions, chopped
1 tablespoon dried sage leaves, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
Stir together all ingredients in large bowl. Use to stuff 12 to 14 pound turkey.
*Substitute herb seasoned bread stuffing mix. Omit salt and pepper.
Recipe Tip
Casserole Directions: Do not stuff turkey. Heat oven to 350°friend. Place stuffing mixture into greased 2-quart casserole dish. Cover; bake for 30 minutes. Uncover; continue baking for 15 to 20 minutes or until top is lightly browned and temperature in middle of casserole reaches 165°friend. 8 (3/4-cup) servings
Traditional old-fashioned sage stuffing, which is sometimes called dressing, comes with new variation ideas.
Preparation time: 20 min
Yield: 12 (3/4-cup) servings
4 cups plain bread stuffing mix*
1/2 cup LAND O LAKES® Butter, melted
1/2 cup chicken broth
4 ribs (2 cups) celery, sliced
1/2-inch2 medium (1 cup) onions, chopped
1 tablespoon dried sage leaves, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
Stir together all ingredients in large bowl. Use to stuff 12 to 14 pound turkey.
*Substitute herb seasoned bread stuffing mix. Omit salt and pepper.
Recipe Tip
Casserole Directions: Do not stuff turkey. Heat oven to 350°friend. Place stuffing mixture into greased 2-quart casserole dish. Cover; bake for 30 minutes. Uncover; continue baking for 15 to 20 minutes or until top is lightly browned and temperature in middle of casserole reaches 165°friend. 8 (3/4-cup) servings
moreluck
golden ticket member
PEPPERED LEMON CHICKEN PASTA
Try this delicious chicken and pasta recipe. It's quick to make and easy to clean up!
8 ounces uncooked dried spaghetti or linguine, broken in half
1/4 cup LAND O LAKES® Unsalted Butter
1 pound chicken stir-fry meat
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground red pepper
3/4 cup sliced green onions
Cook spaghetti according to package directions in 4-quart saucepan. Drain. Remove pasta from pan; keep warm.
Melt butter in same pan until sizzling; add chicken. Cook over medium-high heat, stirring often, until chicken is golden brown (6 to 8 minutes). Stir in lemon juice, salt and ground red pepper. Return cooked spaghetti to pan; toss to coat. Remove from heat. Stir in green onions.
VARIATION:
Fresh uncooked, peeled shrimp can be substituted for chicken.
Try this delicious chicken and pasta recipe. It's quick to make and easy to clean up!
8 ounces uncooked dried spaghetti or linguine, broken in half
1/4 cup LAND O LAKES® Unsalted Butter
1 pound chicken stir-fry meat
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground red pepper
3/4 cup sliced green onions
Cook spaghetti according to package directions in 4-quart saucepan. Drain. Remove pasta from pan; keep warm.
Melt butter in same pan until sizzling; add chicken. Cook over medium-high heat, stirring often, until chicken is golden brown (6 to 8 minutes). Stir in lemon juice, salt and ground red pepper. Return cooked spaghetti to pan; toss to coat. Remove from heat. Stir in green onions.
VARIATION:
Fresh uncooked, peeled shrimp can be substituted for chicken.
moreluck
golden ticket member
Fettuccine Carbonara
- 5 eggs
- 3/4 cup grated parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
- 12 1/2 ounces dry fettuccine
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1/2 lb fresh mushrooms, sliced
- 1/2 cup light cream
- salt
- fresh ground pepper
- Beat together eggs, Parmesan cheese and parsley until eggs are just blended.
- Cook fettuccine al dente, in boiling, salted water. (Do not cook ahead).
- Meanwhile, heat large skillet over medium-high heat. Add butter. When melted, add garlic, and mushrooms. Sauté until golden brown, about 3 minutes. Add cream and heat without boiling.
- Drain pasta in a colander, without rinsing. Return to pot immediately. Add both mushroom and cream mixture and egg and cheese mixture. Toss until eggs thicken and coat fettuccine, 1-2 minutes.
- Season to taste with salt and pepper.
moreluck
golden ticket member
Italian Sausage and Rice Casserole
1 pound hot italian bulk sausage
1 teaspoon oregano
1 med sliced onion
1/4 teaspoon salt
1 small sliced bell pepper
1 Tbs sugar
1 cup uncooked long-grain rice
1 cube chicken bouillon
1/4 cup ketchup
Instructions:
In large saucepan, cook sausage, onion, and pepper till sausage is thoroughly done. Drain fat. Add everything else, PLUS 2-and-a-third cups water. Heat to boiling, then cover and simmer 20 mins, stirring occas, until rice is done. 4 servings, 500 cal each.
Servings: 4
1 pound hot italian bulk sausage
1 teaspoon oregano
1 med sliced onion
1/4 teaspoon salt
1 small sliced bell pepper
1 Tbs sugar
1 cup uncooked long-grain rice
1 cube chicken bouillon
1/4 cup ketchup
Instructions:
In large saucepan, cook sausage, onion, and pepper till sausage is thoroughly done. Drain fat. Add everything else, PLUS 2-and-a-third cups water. Heat to boiling, then cover and simmer 20 mins, stirring occas, until rice is done. 4 servings, 500 cal each.
Servings: 4
