Recipe Swap
 

Ok, we have the what's for dinner thread and favorite meal thread... I'm hungry and inspired. Let's swap recipes!

I made this this other night:

Roasted chicken with steamed vegetables and couscous

Ingredients
1 whole chicken
4 fresh rosemary stems
2 lemons
½ tbs basil
½ tbs thyme
4 tbs unsalted butter
2 tbs olive oil
Salt and pepper to taste

Pre heat oven to 350 degrees.

Reach into the chicken and pull out the butcher’s bag of giblets. Discard. Rinse chicken cavity and outside under cold running water.

Melt butter in a bowl. Add basil, thyme and juice from ½ of your lemon. Brush mixture on and under the chicken’s skin.

Cut second lemon in half. Take lemon halves and place in chicken cavity. Insert the rosemary stems.

Place in roasting pan on roasting rack. Rub olive oil on top of chicken. Season with salt and pepper.

Add about 1 cup of water to the bottom of the pan.

Put pan in oven. Baste every 15-20 minutes for 1 hour and 20 minutes or until cooked to your liking. Set for 15 minutes. Remove lemons and rosemary from cavity. Carve and serve chicken.

Fresh green beans, rinsed and cut
Salt and pepper to taste
1 tsp olive oil
1 clove garlic, peeled and chopped

Turn frying pan on high. Add oil and garlic. Sautee until brown. Add water to the bottom of the pan and green beans. Cook until tender or to your liking. Stir occasionally. Drain any remaining water and serve as a side dish.

A box of couscous—read the directions. Serve with your chicken and green beans.

My favorite recipe of the moment, Wendy's Frosty:

Makes 1 Serving

1 cup fat free milk
2 Tbsp FF cool whip (Optional)
2 Tbsp sf/ff instant chocolate pudding mix
1 tsp vanilla (or to taste)
7 ice cubes

Mix all together in blender, then pour into glass. Eat with spoon!

recipe exchange
 

i was thinking of starting this very thread! thanks adpiucf!!

chicken pot pie

1/4 c. butter 1 sm.pkg. frozen mixed vegetables
1/4 c. flour 3 stalks celery, finely diced
2 c. chicken broth 1 onion, finely diced
2/3 c. milk lawry's seasoned salt,to taste
2 c.(or more) cooked, lemon pepper,taste
chopped chicken 2 (9-inch) ready-made pie crusts
1 tsp. poultry seasoning

to one large pot of boiling water, add raw chicken(i use 4 or 5 large, boneless, skinless chicken breasts), onion, celery,
seasoned salt ,lemon pepper and poultry seasoning. cook until chicken is done. if celery stalks have some leaves, throw them inthe water-they really add flavor. remove chicken and let cool-then chop into bite sized pieces. meanwhile, melt butter and mix with flour in a large bowl(this makes a roux). add 2 cups of chicken broth, 2/3 cup milk, the mixed vegetables, and more salt and pepper if needed. line quiche pan or oblong 9 x 11 inch baking dish with one pie crust. put other crust on top and seal edges. cut air vents in top. bake 35 minutes at 425 degrees. you may make two 9" pies using frozen pie crusts, & one pkg. ready made crusts, if desired. these freeze well, but freeze uncooked, thaw in refrigerator and cook as directed above.

Re: recipe exchange
 

Looks like a good recipe! I'm assuming that if you want to freeze the pie, you still have to boil the chicken first??

prepare the pie just as if you were going to bake it right away, (so yes, chicken is cooked)but freeze it instead. when you are in the mood for chicken pot pie, take it out of the freezer, defrost in the fridge and cook for 35 minutes at 425 degrees.

Anybody have a good recipe for meatloaf?

Protein shake: Use Metrx vanilla flavor, add 2% milk (no water), and mix. If you want to get wild, add some bananas into that mix.

Easy Mac: Open packet contents, pour into bowl, add water, heat for 3 minutes, and mix in your cheese powder.

-Rudey

The recipe I have I got off the back of the McCormick's meatloaf seasoning packet.... I think it's pretty good, but there might be something better.

Side note- I always use ground turkey instead of ground beef in my meatloaf. It's yummy. :)

Thanks :)

Pineapple Chicken Salad
 

This is absolutely yummy!

Ingredients:
3 boneless skinless chicken breasts
1 can pineapple chunks (or use fresh)
1 cup light miracle whip
1/2 cup crushed walnuts or pecans
1 medium sized apple (whatever kind you like-- Gala or Jonathan work well)
1 TBS. apple juice
1 tsp garlic powder (more to taste)
1/2 tsp dry ground mustard (more to taste)
salt & pepper to taste


Directions
Bake the chicken breasts on 400 until golden brown (about 45 minutes or so). Put aside to cool. Meanwhile chop the apple and combine with pineapple, miracle whip, apple juice, walnuts with garlic, dry ground mustard, salt and pepper. Once the chicken has cooled
tear into shreds and add to the mixture. Let chill about 30 minutes, and serve with crackers or good french/italian bread.

I call this my "Rachael Ray" salad cause I got the recipe from one of her 30 minute meals show. (she calls the salad a "4 star salad")

1 lemon
1 red onion
1 red pear
fresh thyme
fresh mint leaves
3 tbsp of extra virgin olive oil

Lettuce of your choice (i just a head of iceberg lettuce, but in her show she used Spring lettuce...my mom likes to use it with Romaine lettuce)

In a bowl, cut the lemon in half and squeeze the juice out (no seeds). Then you start to whisk the "E.V.O.O." into the lemon juice. After that, you pull out a few sprigs of thyme (as much as you want) and put it into the bowl. Then you get your mint leaves (again, as much as you like...i usually use around 5 leaves) and chop them up finely. Once chopped then you can put into the bowl. Then you can chop up the onion (in her recipe she used the whole onion, but i cut the onion in half and then only use half of that half...lol)

This is where i deviate from Rachael's original recipe. She says to cut up the red pear and put into the bowl, before you put it into the refrigerator......BUT, I put the bowl into the refrigerator (and sometimes leave it overnight) and THEN put the chopped up red pear into it. So, I put the bowl into the refrigerator, and then i start to cut up the red pear into small edible pieces (not too small, but not too big). Then, i get out the lettuce...and chop it up. (if you use a bag of lettuce, you can skip this part).

Once everything is chopped up. I'll pull out the bowl from the refrigerator, put the red pear into the lettuce and them pour bowl mixture over the lettuce. Then i just toss the mixture so that hte lettuce and the pear gets coated.

YUMMY!!! Its been a hit with my family.

I'm looking for a recipe for Vidalia onion pie. I can't quite perfect the one my grandma passed on to me, so any tips or variations would be appreciated.

You're probably not using enough onion.... My suggestion is whatever amount your recipe says- double it. Trust me. ;)

OK so a couple weeks ago I was cutting up onions and I cried for like an hour. How do I make that not happen? :(

-Rudey

Oh, sweetie, you're not cooking with the right onion.

What? I mean it's a white onion, not a red onion. What are you talking about? You chicks and your cooking.

Anyway, seriously how do I make myself not cry when I cut onions? I have this thing that i put over the onion and I press on it and it chops it and i keep pressing down to chop more. My grandma used to do it under water but I really don't feel like losing a finger.

-Rudey

Different types of onions have stronger "odors," or whatever the stuff is called that the onion emits that makes you cry.

Seriously. That's why I cook with Vidalia onions. They're sweeter than your average onion, so that's why you won't cry when cutting them. If you pick up a general white onion from the grocery store, it's probably not going to have as high quality as a Vidalia onion, so it's going to make you cry.

I really don't know how else to explain it. :(

Also, you could try storing your onion in the refridgerator about an hour (maybe half an hour?) before you need to cut it. That will help decrease the odor.

Keep your mouth closed, and breathe through your nose when you're cutting the onion. Then you won't cry. :)

Just wear swim goggles when you cook.

OK Sure. Next time I'll do that. Thanks.

-Rudey

Refrigerate your onions before cutting them.

New recipe
 

I have been told NOT to come to events unless I have my mac n cheese recipe

1 pound elbow Macaroni
2 cans of evaporated milk (yes you can use skim evaporated)
3 cans of cheddar cheese soup
1 1/2 sticks of butter
4 cups of shredded sharp or extra sharp YELLOW cheddar cheese (or 2 large 2 cup bags of shredded cheddar cheese)
2 cups of WHITE cheddar cheese (shapr or extra sharp)
1 tsp salt
2 tsp pepper (or to taste)

NOTE: If you can't find white cheddar feel free to use all yellow cheddar

Preheat oven to 400
1. Boil Macaroni according to package directions, drain
2. In a bowl pour the cheddar cheese soup, milk, butter, salt and pepper. Microwave for 6-7 minutes. Stir halfway thru cooking.
Get large casserole pan
(NOTE: I recommend a disposable aluminium pan)
Pour a cup of noodles in the bottom of the pan
Follow that with the cheese mixture
Top with shredded cheese

Reapeat till all ingredients are used
FINISH with a topping of shredded cheeese


Bake 40-45 minutes or until golden brown

MY FAV
 

Judi's Meatloaf Recipe

I found this recipe on the internet several years ago and have been making it since. My family and friends cannot get enough of this.

2 lbs ground sirloin
2 large eggs
1 cup dry oatmeal
1 package onion soup mix
1 tablespoon horseradish
2 teaspoons salt
1/4 teaspoon pepper
1/2 cup ketchup
1/4 cup milk

GLAZE
1/2 cup ketchup
1 tablespoon horseradish
3 tablespoons brown sugar
2 teaspoons spicy mustard

6 servings

Combine meatloaf mixture and put into meatloaf pan.
Pour glaze over mixture and bake at 350 degrees for 1 1/4 hours.

You guys are actually serious here right? Do you peel it first or no?

-Rudey

A quick Googling pulls up this article: http://kitchensavvy.typepad.com/

Scroll about halfway down.

I am serious. I wouldn't steer ya wrong. Peel it first and refrigerate it. Trust me it will be less tears for ya.
http://www.myvillagemarketplace.com/faq.html
Is there a way to peel onions without crying? And how do I get the smell of onions and garlic off my hands?
Peel onions under water or refrigerate onions before cutting them to keep from crying. Run your hands on your stainless steel sink grip after handling onions or garlic to remove the smell from your skin.

Hope this helps

Meatloaf is as individual as snowflakes! I was taught to cook by sight, not measurements, so I'll give this a try:

1 pound lean ground beef
@1/2 C. ketchup
@ 2 T. yellow mustard
1 hard shake of garlic powder bottle
1 small onion, chopped (Rudy, chop it lengthwise, then the other way & it won't be so bad)
1 large dash parsley flakes
1 egg white (can use all of egg, but you only need the white)
(I don't cook with salt)
Roughly 6 slices of bread, cut into cubes.
*

Put bread cubes in bowl, and put water to cover. Quickly drain the water off the bread and pat somewhat dry and set it aside.

Put meat into glass or metal bowl (not plastic), making a well (hole) in the middle of the meat. Put the rest of the ingredients into the well, and wash your hands VERY well. Using your hands, mix all of the ingredients until everything is well mixed.

Put the meatload onto a baking dish, and mold into the appropriate shape. If you like a lot of crust, make it longer & thinner, if not, make it like a loaf of bread. I don't use a loaf pan, because that keeps the fat in the meatloaf.

Spread either ketchup or your favoriet bbq sauce on top. Bake for one hour at 350 degrees.

*If you have leftover vegetables, such as beans, cauliflower, etc, you can chop them up and put them into the meatloaf. Many people feel that meatloaf is a "refrigerator cleaner", that you empty all leftovers into the meatloaf.

Re: Pineapple Chicken Salad
 

Mine is almost identical! I put halved seedless grapes & diced celery in mine, though, and poach the chicken breasts so they're moist.

Speaking of meatloaf, my aunt says that putting a large carrot in the middle of the meat loaf makes it very, very tastey!!

Same here. I'm trying to come up with measurements for my husbands cilantro chicken b/c it is delicious but we both cook by sight instead of measurements so I hope to not screw it up.



Mr. BDE's Cilantro Garlic Grilled Chicken


4 chicken breasts (or other chicken parts you may prefer)
1/4 cup of lemon juice
1 bunch of cilantro
3 tablespoons of white wine vinegar
1/4 minced white onion
1 tablespoon of dried oregano
3/4 cup of olive oil
2 garlic cloves (we tend to use up to 4 b/c we love garlic but it's definitely a personal preference thing)
1/2 tablespoon of salt
1/2 tablespoon of pepper
1/2 tablespoon of ground cumin


Combine all the ingredients in a blender & blend until well incorporated. Pour mixture over chicken & make sure all pieces are evenly coated. Let sit in fridge to marinate for at least 2 hours. Grill until chicken is done (when juices run clear) and enjoy! :)

i love this thread. and ADPi UCF, I love YOU for starting this thread.


And the goggles onion thing. I saw that on Saved by the Bell. I tried it a few times when I lived at the house, but my goggles kept getting foggy. I tried the spit in the goggles technique, and it still gets foggy.


Ok here is one of my recipes. I like to bake, don't call me Sandra Lee droopy tits or anything alright? I will cut you.

I call this, the "Fountain Cake"




Get whatever chocolate cake mix you can find.

add one less egg than what the cake mix tells you
add 2 cups of whipped cream
1 stick of margerine
1 bag of chocolate chips


bake if 45 minutes at 375 degress.

Eat it and love it

i have heard that you can place a cracker(saltine, ritz) or a piece of bread in your mouth and hold it on your tongue while you chop up your onion. i, however, do just what southern grace does, and buy vidalia, or the like, and rarely have a problem.

my meat loaf recipe:

2 lbs. ground chuck
1 vidalia onion , finely chopped
1 green bell pepper, finely chopped
ketchup, about 1 cup
heinz 57 sauce, about 1/2 cup
worchestershire sauce, about 1/2 cup
garlic powder, to taste
1 cup progresso italian bread crumbs

add all ingredients into a large bowl. mix well(i use my hands). shape into a loaf and place on rack of broiler pan . spread more ketchup on top of meatloaf. cook at 350 degrees for 1 hour to 1 1/2 hours. let cool for approximately 10 minutes before slicing.

Has anyone used my protein shake recipe or my easy mac recipe?

-Rudey

I've tried your easy mac recipe.... Not bad actually. It's also good if you cut up some smoked sausage and mix it in. ;)

I'm the queen of chicken wings, I made these for my boyfriend once and he loved them so much that I ended up having to make them for his whole chapter for dinner. Here's the recipe:

10 tbsp. soy sauce
1 small can of pineapple juice
1/2 brown sugar
2 cloves minced garlic
dash of ginger
a few drops of tabasco or other hot sauce
2 lbs. wings cut in half or wingettes

Boil all of the ingredients except the wings together to make the marinade. Put the wings in a large bowl and pour marinade over them. Cover and refrigerate for 24 hours. Bake ar 350 turning them and basting them constantly.

post away:)

You guys are great. It's winter now (well the Texas verison of winter anyway) So that means meatloaf, chili, and spagetthi (sp) for dinner

I love Chili...:)

Gimme some good Chili recipes baby. No beans though. I hate beans. Beans makes me fart. :(

Run cold water while you're cutting onion up and cut it near the sink.

OK so I tried this. First of all, onions get slippery when wet. I don't see how that's a good idea when I've got a scary German knife in my hand. Second of all, how do you keep the onion pieces from not floating away? If it's under a stream of water, it gets carried off (or it did for me). And lastly, how can you make smaller cuts under water? You guys must be awesome at cutting because I can't chop like that unless it's on a board on the counter.

-Rudey
--Plus if it's cold water my fingers will hurt :(

You're supposed to cut them NEAR the sink silly boy, not IN the sink. Keeping them cold for a long time before cutting definitely helps, that's how I prevent the tears. ;)