4 BONELESS, SKINLESS CHICKEN BREASTS
1 ( 10.75 OZ ) CAN CREAM OF MUSHROOM SOUP
1 ( 10.75 OZ ) CAN CREAM OF CELERY SOUP
1 ( 10.75 OZ ) CAN CREAM OF CHICKEN SOUP
PARMESAN CHEESE
===============================================

1. PLACE CHICKEN IN BAKING PAN
2. MIX SOUPS AND POUR OVER CHICKEN
3. TOP WITH PARMESAN CHEESE
4. BAKE AT 350 DEGREES FOR ONE HOUR

satinjade: that sounds so yummie :)

3/4 cup Salad Oil
1/4 cup Vinegar
3 Tbs. Maple Syrup
1 tsp. Salt
1 tsp. Dry Mustard
1/2 tsp. Paprika
Blend all ingredients and serve on lettuce wedge's . Yields : 1 Cup Dressing .

3 medium zucchini
2 T. olive oil
1 C. finely chopped onion
1 t. salt
6 ounces cream cheese, cut into small cubes
1 1/2 C. almonds, finely chopped
1/2 C. whole grain bread crumbs
2 C. grated swiss cheese
1/2 t. nutmeg
1/4 t. ground allspice

Cut the zucchini in half lengthwise. Scoop out the insides of the zucchini, leaving a fillable shell. Save the inner pulp and chop it.
Saute the onion in the oil until translucent. Add the salt and chopped zucchini pulp and continue to cook on medium heat until the zucchini is soft. Remove from the heat. Stir the cream chese cubes into the vegetables and cover for several minutes.
In a large bowl mix together the almonds, bread crumbs, grated swiss cheese, nutmeg and allspice. When the cream cheese has softened thoroughly combine all the ingreadients.
Fill the zucchini shells and place them in a oiled 9x13 baking pan. Add water to cover the bottom of the pan about 1/4 inch deep. Tightly cover the pan so the zucchini shells will steam.
Bake covered at 350 for 30 minutes. Uncover and bake for another 5 to 10 minutes, until the filling has browned a little.

Please keep all posts in English and on topic.

Thank you.

Since Italy won the world cup,does anyone knows some underground recipes?Like abas de cona salteadas?
Thanks

yoyudax: Bring it on

yoyudax: yoyudax,....there's more where that came from

goodfoods: sounds delicious...I am salivating

looky here i never knew this was here let me leave a tasty one behind for everyone Spicy Cajun Shrimp Cakes w/cocktail sauce

1cup ketchup
3tbsp horseradish
2tbsp lemon juice
1tbsp chopped fresh tarragon
1tsp lemon zest
1tbsp butter
1/2 small sweet onion, chopped
4cups chopped, cooked shrimp
1cup cracker crumbs
1tbsp cajun seasoning
1/4tsp cayenne pepper
2 eggs lightly beaten
1/2cup milk
2tbsp veggy oil

heat butter in skillet over med-high heat, add onion, saute till tender, let cool.
combine shrimp, cooled onions,cajun seasoning, cracker crumbs, cayenne pepper, eggs, and milk. shape into patties; cover and chill for 2 hours.
heat oil in large skillet over med-high, saute shrimp cakes in batches 4-5 minutes on each side or until golden brown, drain on paper towels, serve with sauce.
for sauce combine ketchup, horseradish, lemon juice, tarragon, and lemon zest in bowl, cover and refrigerate, do this before you make the cakes enjoy

...check out some of the recipes here:
http://www.artichokes.org/recipes.html

tried these:
BAKED ARTICHOKE CASSEROLE
COUSCOUS-STUFFED ARTICHOKES
good

Baked avocado


Ingredients
For two helpings:

1 very large or two fairly smll avocados, ripe and reasonably soft.
ounce and a half (50g) of margarine, or butter if yor careful
2 cloves garlic
8 oz (225g) firm mushrooms
1 lb ripe tomatoes
45g (1 1/2oz) fresh breadcrumbs (1 thick slice off a loaf)
30g (1oz) cheddar cheese, grated
60g (2oz) sunflower seeds
Too much Ground pepper
Method
Preheat the oven to gas mark 5, 160 degrees celsuis

Heat the margarine and very gently fry the mushrooms and garlic until much reduced and softened. Add the quartered tomatoes (peeled if you can be bothered) and cook gently until the tomatoes mush down and have lost much of their juice - about ten minutes in total. Add lots of pepper.

Peel, halve and destone the avocado(es). Place hole side up in the dish, and sprea d the tomato and mushroom mix all round. Mix together the bread and seeds and cheese and srinkle over the dish, pressing down gently

Bake in the oven for fifteen minutes. If you overbake it, the avocado will go mushy .If the topping is not very appatesing, pop it under a hot grill to brown it off a little.

volant:

Bruno Jesus: serve with a nice salad :)

volant:It's a lot a fat in there....

2 quarts water
1 teaspoon salt
1 (8-ounce) package elbow macaroni
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1 (4-ounce) package crumbled blue cheese
1 egg, lightly beaten
1 (2-ounce) jar diced pimiento, drained
1/2 cup soft breadcrumbs
1/2 cup walnuts, finely chopped
Garnish: fresh parsley sprig

Bring water and salt to a boil in a large Dutch oven; stir in macaroni. Return to a rapid boil, and cook 8 to 10 minutes or until tender; drain. Rinse with cold water; drain.
Melt butter in Dutch oven over low heat; add flour, stirring until mixture is smooth. Cook, stirring constantly, 1 minute. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened. Add blue cheese, stirring until melted. Stir about one-fourth of hot cheese mixture into egg; add to remaining hot mixture, stirring constantly.
Stir in macaroni and pimiento; spoon into a lightly greased 2-quart shallow baking dish. Sprinkle with breadcrumbs and walnuts. Bake at 350° for 35 minutes. Garnish, if desired. Yield: 6 servings.
Note: For blue cheese lovers, increase blue cheese to 2 (4-ounce)

WatfordFC:Thousands of them!Of all the major companies...but I think we don't have any English supermarket companies here...

Bruno Jesus: ah right ok, i am sure u can buy them from a supermarket, what supermarkets are there in Portugal?

WatfordFC:Actualy I have order from them a while ago !But I was talking ones you could buy at the supermarket or something...

Bruno Jesus: www.wholesalesupplementstore.com

Does anyone knows where can I find protein cookies?A brand or something...

1 cup skim milk
1 T. imitation butter granules
6 wedges low-fat processed cheese
1 T. grated Parmesan cheese
Pinch of garlic powder

In a medium-sized saucepan or double boiler, combine all the ingredients until everything is melted and the sauce is velvety smooth, about 20 minutes. Serve immediately.

1 pound fettuccine
1 package (16 ounces) frozen cauliflower, broccoli, and carrot combination, thawed and blanched
1/2 cup grated Parmesan cheese

SAUCE
1 pint heavy cream
4 ounces (1 stick) butter
6 ounces (6 wedges) soft processed Gruyere cheese

In a medium-sized saucepan or in a double boiler, combine all the sauce ingredients. Cook over a low heat until everything is melted and the sauce is velvety smooth, about 20 minutes. Meanwhile, in a large pot of boiling salted water, cook the fettuccine to desired doneness; drain and place in a large bowl. Mix in the vegetables and sauce, and sprinkle with the Parmesan cheese. Serve immediately.

any REALLY SUPER DUPER AWESOME recipes that you guys have would be great! Oh,oh,and alfredo sauce!!

my easiest treat to take to get togethers in the summer..I've posted it before I think, but oh well..in honor of 4th of july parties...it WILL melt, but not around usually long enough to be a problem.

Make a 13 X 9 pan of brownines per package directions or from scratch..
allow to cool one hour
Soften a half gallon of vanilla bean ice cream, spread over cooled brownies.

Crumble oreo cookies over top of ice cream. Freeze. Enjoy.

How easy is that???

volant: that sounds very festive and yummy!!!

The Good Egg





RealAge Benefit & Search

1 C. navy beans
1 small onion chopped
1 leek rinsed and chopped
2 T. vegetable oil
1 medium carrot diced
3 garlic cloves minced
1 t. salt or to taste
1/4 t. ground black pepper or to taste
1 1/2 t. sweet Hungarian paprika
3 T. unbleached white flour
1/4 C. sour cream
2 t. cider vinegar or 1-2 T. fresh lemon juice
2 T. chopped fresh parsley

Soak the navy beans in plenty of water overnight. Drain the beans and place in a 4 quart pot. Add water to an inch above the level of the beans. Bring them to a boil and then simmer, covered untill tender, about 1 1/2 hours. Add more water as needed to keep the beans covered with about an inch of water.
In a seperate saucepan saute the onion and leek in the oil untill the onion is translucent. Add the carrot and garlic and continue to saute for several minutes. Mix in the salt, pepper and paprika. Sprinkle the flour into the vegetables, stir well, and cook for a few minutes more.
Ladle out 2 cups of the hot bean water and slowly stir it into the vegetable mixture untill smooth and thickened.
Add the vegetables to the pot of cooked beans, stirring constantly.
Remove the soup from the heat and whisk in the sour cream and then the vinegar or lemon juice. Gently reheat the soup for about 10 minutes, stirring frequently. Just before serving add the parsley.
If the soup is too thick thin it by adding a little hot water or vegetable stock. If it is too thin thicken it by cooking a few minutes longer.

2 Tablespoons Oil
1 large Onion diced fine
2 Lbs. Ground Beef
4 Cups Water
5 Tablespoons Chili Power
5 Tablespoons Paprika
1/2 Cup Grated Parmesan or Ramano Cheese
Saute Onions in oil ...add the Ground Beef and cook till not pink . Add the Spices and Water and Cheese ..Simmer about 45 mins.
Very Good on Hot Dogs w/ Mustard & Raw diced Onions :)

1 Cup Vinegar
1/2 Cup Oil
1 Tablespoon Salt
1 1/2 Teaspoon Poultry Seasoning
1/2 Teaspoon Pepper
Place ingredients in sauce pan...Bring to a boil . Pour over Chicken and let marinate for several hours . Grill Chicken till done .

Russian Salad Dressing
----------------------
1 cup tomatoes (whole canned) or thick juice
1/2 cup olive oil
1/2 cup lemon juice
1 Tbsp honey
1 tsp paprika
1 small green onion OR 1 tsp onion powder
optional - 1 tsp horseradish powder
optional - 1 garlic clove
�
Blenderize until smooth, makes about 2 cups.

INGREDIENTS:
6 eggs
1 cup milk
6 oz. cheddar cheese, grated
1-lb sausage or bacon, crumbled
4 Hash brown patties, frozen
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1/2 cup chopped onion

DIRECTIONS:
Line an 8x8 baking dish with frozen hash browns. Sprinkle

hash browns with crumbled sausage or bacon. Mix together
eggs, milk, salt, pepper, and dry mustard. Pour over meat
and hash browns. Top with grated cheddar cheese. Refrigerate
overnight. Bake in a preheated oven at 350 degrees for 45
minutes to 1 hour..

4-6 servings

http://users.bigpond.net.au/wanglese/Alien_recipes.html

2 T. vegetable oil
2 garlic cloves minced
2 cups chopped onion
2 medium carrots sliced in 1/2 inch pieces
4 medium celery stalks chopped
1 1/2 C. cut green beans
2 bay leaves
pinch of dried thyme
1 1/2 C. dry red wine
1 1/2 C. zucchini sliced
4 C. (1 pound) mushrooms sliced
~
2 mediumn potatoes cut in chunks

sauce
2 T. tamari soy sauce
1/2 t. salt
1 C. vegetable stock
3 T. tomato paste
1 t. Dijon mustard
1 T. vinegar
1 T. molasses
pinch of black pepper
1 t. dried basil



Heat the oil in a heavy stew pot or kettle (not aluminum or cast iron because tomato and wine react chemically with these metals).
Saute the garlic, onion, carrots, celery and green beans for 3-4 minutes.
Add the bay leaves, thyme and red wine and boil uncovered for 3 minutes.
Reduce heat cover and simmer for 5 minutes. Add zucchini and mushrooms.
Combine the sauce ingredients and then stir the sauce into the vegetables.
Simmer approximately 30 minutes, untill the vegetables are tender
While the vegetables are cooking cook the potatoes seperately in salted boiling water until they are tender. Drain and add them to the ragout a few minutes before serving.

I use to have a recipe for a Cream Potato Salad made with a salt pork base anyone have a recipe for it ?????

8 medium sized potatoes, peeled
3/4 C. chopped onion
8 slices bacon, cut in one inch pieces
2 T. flour
1 1/2 t. salt
1/4 t. pepper
4 T. sugar
1 C. water
1/2 C. vinegar

Dice potatoes and cook in lightly salted water till tender. Drain and keep warm. While potatoes are cooking, fry bacon untill crisp. Remove bacon and discard all but 3 Tablespoons of drippings. Add onions and cook till tender, about 5 minutes. Mix together dry ingredients. Add to onions and stir to blend. Add water and vinegar. Bring to a boil until thickened. Pour over hot cooked potatoes. Add bacon and toss gently.

sweet-potato-chips recipe
Baked Sweet Potato Chips

Heat oven to 350. Peel sweet potato (works with yams too) and slice
thin, as if for a thick potato chip. Cover a cookie sheet or baking
pan with foil, sprayed lightly with vegetable spray. Lay sweet potato
chips on the foil, rubbing each one slightly in the veggie spray. Then
lightly spray the tops with veggie spray, sprinkly with your favorite
spice (I use garlic salt or something called crazy salt). Bake for 20
minutes, turn, sprinkle that side, and bake for another 10 minutes.

1/2 pound pork sausage
6 fresh yellow squash
3 T water
1/4 C. chopped onion
2 T. butter
1/2 t. onion salt
1/4 t. dill weed
1/4 t. black pepper
1 tomato, chopped
1/2 C. freshly ground Parmesan cheese, divided

Brown sausage, drain and set aside.
Slice squash lengthwise. Microwave in a covered dish with 3 tablespoons of water on high for 6 minutes. Remove, cool and drain. Scoop out squash pulp and set aside.
Saute onion in butter until tender.
Mix together onions, onion salt, dill weed, black pepper, squash pulp, sausage, chopped tomato and 1/4 C. Parmesan cheese. Fill squash boats and sprinkle with remaining cheese.
Place in covered dish and bake for 30 minutes in a preheated 300 oven. Serves 6

nobleheart: CaribSeek | CaribSeek Recipes | Jamaica Recipes
C

�
Buy Book
��Jamaican Recipe
�
Sugar and Spice & Everything Irie: Savoring Jamaica's Flavors
Veda Nugent and
Marrett Green
Advertisement
Curry Goat
by Veda Nugent and Marrett Green
In the past, this dish was prepared only for grand celebrations and weddings, but as people became more health-conscious they began serving it more frequently. Goat meat is one of the healthier meats because it is so low in fat.
Yield: 4 to 5 servings
Preparation & Cooking Time: 1 to 1� hours (not including marinating)
Ingredients:
3 pounds / 1.5 kg goat, cut into 1-inch / 2.5-cm cubes
1 lime
1 large onion, sliced
6 cloves garlic, finely chopped (about 3 tablespoons / 45 mL)
2 teaspoons / 10 mL salt
1 teaspoon / 5 mL black pepper
1 teaspoon / 5 mL thyme leaves
� teaspoon / 1 mL finely chopped Scotch bonnet pepper
2 tablespoons / 25 mL canola or vegetable oil
1 teaspoon / 5 mL sugar
5 green onions, chopped (about 1 cup / 250 mL)
2 teaspoons / 10 mL curry powder
2 potatoes, peeled and cut into �-inch / 1-cm cubes
Method:
Squeeze the lime juice over the goat; let it sit for a couple of minutes and then rinse with cold water. Drain off excess water. Place the goat in a sealable container and add the onion, garlic, salt, black pepper, thyme, and Scotch bonnet pepper. Wearing rubber gloves, rub the spices into the goat with your hands. Marinate, covered and refrigerated, for 1 to 2 hours.
In a large pot over medium heat, heat the oil and sugar, stirring until the sugar is brown. Add the goat with marinade, green onions, and curry; stir thoroughly. Cover the pot, reduce the heat to low, and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender, about 30 minutes. If the meat is tough, pour � cup / 60 mL of water at a time down the sides of the pot, not directly onto the goat (or you will toughen the meat).
Add the potatoes and � cup / 60 mL water; stir thoroughly. Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft. Crush some of the potatoes to thicken the sauce, if desired. If there is not enough sauce, add � cup / 60 mL water and simmer for another 5 to 10 minutes.
Serve with rice or roti and a salad.
More recipes by Veda Nugent and Marrett Green
�
Recipe � Veda Nugent and Marrett Green 2001, 2002 - Copyright � CaribSeek 2002 - All Rights Reserved.
Web Published: October 30, 2002.

nobleheart: ��
Jamaican Beef Patties
��
Ingredients Used
Pastry:
Use frozen puff pastry or shortcrust. If making fresh pastry, add 1tsp. of ground tumeric or annatto to give it the traditional yellow colour.
Filling:
300g/10 ozs. Minced beef or chickem
1 tsp. Walkerswood Jerk Marinade or 1/2tsp Walkerswood Traditional Jerk Seasoning
1 Onion, finely diced
1 clove Garlic, minced
1-2 tomatoes, finely diced
2 tsp. Breadcrumbs
1 tsp. Walkerswood One Stop Sauce
A few pinches of annatto or tumeric powder, salt and pepper to taste and a dash of Walkerswood Firestick Pepper Sauce for more heat (optional).
DirectionsMix all filling ingredients and saute in a little oil until cooked. Set aside and let cool. Lightly beat one raw egg in a cup and set aside. Defrost pastry, roll out, and cut out circles - about 15cm/6in in diameter. Place a small amount of filling in the middle. Paint edges with egg. Fold pastry over filling and press edges of pastry together with a fork.Cooking InstructionsPlace patties on a baking sheet and bake in a pre-heated oven at 190 degrees C / 375 degrees F for 20-30 minutes until golden brown.ServesMakes 6 patties�

nobleheart: Sent you a Recipe for Steak & Kindney Pie ...hope you lie it :)

..but could really use the help:

6 things I would love to know how to make well..if anyone has recipes& how to please share... 1. March 2006, 14:44:28
show this user posts | link

jamacian roti ( as in curried goat roti)
mexican burritos
chinese dumpings
good scottish shortbread cookies
french croissants
good meat pie (as in steak & kidney pie)

3 T. butter
2 T. flour
1/2 t. salt
1 C. milk
2 lbs white fish fillets (ocean perch, flounder, sole etc.)
1/2 lb small cooked shrimp
1/4 C. Parmesan cheese

Make a medium white sauce: melt butter in skillet, add flour and cook untill bubbly, add salt and milk, stirring constantly. Remove from heat. Layor fish in a buttered flat baking dish. Spread shrimp and white sauce over fish. Sprinkle with Parmesan cheese. Bake 350f for 20-25 minutes.

ah geezzh

http://www.todaysplanet.com/pg/beta/bhcourier1/pic/blushing.jpg

nobleheart: You (and everyone else!) are wonderful. I love this site because of people like you!

Thanks!

Phil

rednaz23:
you want favs:

PEKING DOUBLE-BAKED STUFFED POTATOES
Baking potatoes
Milk to moisten
Drop or 2 yellow food coloring
Bit of butter
Salt and ground black pepper to taste
Grated cheese, your choice
Grated raw onion
Optional ingredients for variety:
Garlic juice or salt, to taste
Chopped chives
Sliced tops of green onions
Pimentos
small cubes of cooked backbacon or well cooked crumbled bacon
Poke holes in potatoes and bake in a conventional or microwave oven until done. Cut each one in half, scoop out the centers with a spoon and place pulp in a mixing bowl. Mash while DRY. (I use my beater for this, but a potato masher will do.) Add a little milk to moisten, yellow food coloring, butter, salt and pepper.
Grate cheese and raw onion using coarsest holes of the grater or food processor. Add cheese,bacon & onion to mashed potatoes and stir well with a fork. Do NOT beat or use mixer or masher for this. Then fill each baked potato half-shell with this mixture; place in a baking dish and reheat.

To serve, heat until thoroughly warm. After re-baking the potatoes and just before removing them from the oven, I like to sprinkle Parmesan cheese (or other cheese) on top and let it melt slightly to a brown tinge.
If you like garlic, add the optional garlic juice or salt to the mixture before filling the shell or sprinkle the garlic on top before reheating the potatoes. Chopped chives, green onion tops and pimentos are colorful garnishes for these delicious potatoes.
------
DOUBLE-BAKED SWEET POTATOES
6 lg. baked sweet potatoes
6 tbsp. apple juice
1/2 c. squeeze butter
2 tbsp. packed brown sugar
1/8 tsp. ginger
1/4 tsp. allspice
1/4 tsp. cinnamon
Drop lime juice
Cocomallow topping (recipe below)

Slice potatoes in half lengthwise. Scoop out centers, leaving 1/8 inch shell. Mash potatoes. Add apple juice, butter, brown sugar and ginger; beat until fluffy. Fill shells with potato mixture. Top with Cocomallow topping. Bake at 350 degrees for 20 to 25 minutes. Serves 12.

COCOMALLOW TOPPING:
1 c. miniature marshmallows
1/3 c. shredded coconut
1 tbsp. squeeze butter
------

nobleheart: Wow! Lots of sites, I will take a look! I want to be able to make her some nice meals, so this should be sufficient! Have any favorites?

rednaz23

http://www.ibiblio.org/Dave/Dr-Fun/df9802/df980209.jpg