Recipe Corner

[Rogue Angel]

Chicken with Mushroom Sauce

4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter or margarine
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup white wine or chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
Hot cooked noodles or rice
Sliced almonds, toasted, optional

In a skillet, brown chicken on both sides in butter; drain. Place in a greased 11-in. x
7-in. x 2-in. baking dish. In a bowl, combine the soup, sour cream, mushrooms, wine or
broth, garlic powder, salt and pepper; pour over the chicken. Bake, uncovered, at 375?
for 20 minutes or until meat juices run clear. Serve chicken and sauce over noodles or
rice. Garnish with almonds if desired.

Yield: 4 servings.

this one is one of my favorites....s*

Chicken Cordon Bleu

6 boneless skinless chicken breast halves
3 thin slices fully cooked ham, halved
3 slices Swiss cheese, halved
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1 egg
2 tablespoons milk
3/4 cup dry bread crumbs
3 tablespoons butter or margarine
1 cup chicken broth
2 tablespoons dried parsley flakes
Hot cooked rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup sour cream

Flatten chicken breast to 1/4-in. thickness; to each with one piece of ham and one piece of
cheese. Fold chicken around ham and cheese; secure with toothpicks. In a shallow bowl,
combine flour, salt and paprika. In another bowl, beat egg and milk. Dredge chicken in
flour mixture, dip in egg mixture, then roll in brad crumbs. In a large skillet over medium
heat, brown chicken in butter. Add broth and parsley. Cover and simmer over medium-low heat
for 50-60 minutes or until chicken juices run clear. Remove toothpicks. Place rice on a
serving platter; to with chicken and keep warm. In the same skillet, combine soup and sour
cream; heat through but do not boil. Pour over chicken and rice.

here's a lighter version as well:

Light Chicken Cordon Bleu

8 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon pepper
8 slices (1 ounce each) lean deli ham
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
2/3 cup fat-free milk
1 cup crushed cornflakes
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
SAUCE:
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1/2 cup fat-free sour cream
1 teaspoon lemon juice

Flatten chicken to 1/4-in. thickness. Sprinkle with pepper; place a ham slice and 3
tablespoons of cheese down the center of each piece. Roll up and tuck in ends; secure with
toothpicks. Pour milk into a shallow bowl. In another bowl, combine the cornflakes,
paprika, garlic powder and salt. Dip chicken in milk, then roll in crumbs. Place in a
13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Bake, uncovered, at
350? for 25-30 minutes or until juices run clear. Meanwhile, in a small saucepan, whisk the soup, sour cream and lemon juice until blended; heat through. Discard toothpicks from
chicken; serve with sauce.

[ellanoize]

How about a simple meal....Stuffed Hamburgers

Pat out two hamburger patties, place some shredded cheddar, sprinkle Baco-bits and a few sliced jalepino peppers.
Lay the second patty over the top and pinch around the edge to seal, then grill like normal. The baco-bits will melt and give a great bacony taste and the cheese will be real gooey, the peppers are optional.

[Rogue Angel]

Berry-Patch Brownie Pizza

1 pkg fudge brownie mix (13-inch x 9-inch pan size)
1/3 cup chopped unblanched almonds
1 teaspoon almond extract
1 pkg (8 oz) cream cheese, softened
1 tablespoon sugar
1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
2 cups whipped topping
Mixed fresh berries

Prepare brownie batter according to pkg directions for fudge-like brownies, adding almonds and extract. Spread into a greasted 14 inch pizza pan. Bake at 375 for 15-18 minutes, or until a toothpick inserted near the center comes out clean. Cool on wire rack. in a large mixing bowl, beat cream cheese, sugar, vanilla, and lemon peel until smooth. Fold in whipped topping. Spread over crust to within 1/2 inch of edges. Top with berries. Refrigerate for 2-3 hours before serving. 12-14 servings.

[L??st]

Ice Cream Cake

1 1/4 cups of Oreo cookie crumbs
1/4 cup of margarine
2 litres of your favourite ice cream and
Chocolate or caramel syrup


Melt the butter and add the crumbs, mix and press it into the bottom
of a spring-form pan.

Let it cool in the fridge for a ? hour.

Use 2 litres of your favourite ice cream, let it sit at room
temperature for 10 minutes or until it's easy to work with.

Spread half of the container of ice cream in the spring-form pan,
drizzle with chocolate and caramel syrup.

Put the rest of the ice cream on top, drizzle more syrup and
sprinkle with some Oreo crumbs.

Put the cake in the freezer till frozen.

[Rogue Angel]

DAMN that sounds good... lolol.... i loooooooooove ice cream cake... it loves ME, too, look at the way it sticks to my ASS! that proves it! *G*.....

Chocolate Zucchini Cake

1/2 cup butter, softened
1/2 cup vegetable oil
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup buttermilk
2 cups shredded zucchini

Frosting:
1 cup flaked coconut
6 tablespoons butter, softened
2/3 cup packed brown sugar
1/2 cup chopped walnuts
1/4 cup milk

In a large mixing bowl, beat the butter, oil, and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder, cinnamon, and cloves. Add to batter alternately with buttermilkd. Fold in zucchini. Pour into a greased 13 inch x 9 inch x 2 inch baking pan. Bake at 325 for 45-50 minutes until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Meanwhile, in a bowl, combine the frosting ingredients. Spread over warm cake. Broil 4-6 inches from the heat for 2-3 minutes or until golden brown. Cool completely.

[Rogue Angel]

Shrimp Pasta Salad

4 cups cooked small pasta sheels
1 pound cooked large shrimp, peeled, deveined, and cut into thirds
1 cup frozen peas
1/2 cup chopped green onion
1/4 cup minced fresh parsley
1 cup plain yogurt
1 cup mayo
1/4 cup lemon juice
2 tablespoons snipped fresh dill
1/2 teaspoon salt
1/4 teaspoon white pepper

in a large bowl, combine the pasta, shrimp, peas, onions, and parsley. In a small bowl, combine the yogurt, mayo, lemon juice, dill, salt, and pepper. Pour over pasta mixture and toss gently. Cover and refrigerate for at least 2 hours before serving. 10 servings.


Ribboned Vegetables

2 medium carrots
2 small zucchini
2 small yellow summer squash
1 tablespoon butter
2 teaspoons lemon juice
1 teaspoon prepared horseradish
1/2 teaspoon salt
1/8 teaspoon pepper

With a vegetable peeler or metal cheese slicer, cut very thin clices down the length of each carrot, zucchini, and yellow squash, making long ribbons. In a large skillet, saute vegetables in butter for 2 minutes. Stir in remaining ingredients. Cook 2-4 minutes longer or until vegetables are crisp-tender, stirring occasionally. 4 servings.


Beef Stir Fry On A Stick

Beef Stir-Fry on a stick

1/2 cup hoisin sauce
3 tablespoons water
1 tablespoon soy sauce
1 garlic close, minced
1/2 to 1/2 teaspoon crushed red pepper flakes
3 cups large fresh broccoli florets
2 medium yellow summer squash, cut into 3/4 inch slices
1 large sweet red pepper, cut into 1 inch pieces
1 pound beef tenderloin, cut into 1 inch cubes
hot cooked rice.

For glaze, in a small bowl, combine the hoisin sauce, water, oil, soy sauce, garlic, and pepper flakes. On four metal or soaked wooden skewers, alternately thread the broccoli, squash, red pepper, and beef. Brush with 1/3 cup of glaze. Grill, covered, over medium heat for 6-7 minutes on each side, or until meat reaches desired doneness and vegetables are tender, basting once with remaining glaze. Serve with rice. 4 servings.

[EvolutionHasBegun]

id be more active in this whole thread except for the fact that i dont actually use recipes... i experiment and do things my way...

[Rogue Angel]

[img]rolleyes.gif[/img] how shocking!!! *G*....

Bourbon Street Steak

INGREDIENTS:
2 (6 ounce) boneless New York
strip steaks
3 cups bourbon whiskey
1 cup dark brown sugar

DIRECTIONS:
1. Gently tenderize steaks with a meat mallet. With a sharp knife, lightly score the meat on one side diagonally. Place steaks in a casserole dish, scored side up, and pour bourbon over them. Rub the brown sugar evenly over each steak. Marinate in refrigerator for 1 to 3 hours.
2. Preheat grill to high heat, and lightly oil grate.
3. Place the steaks on the hot grill, with the sugar side down. Let cook until sugar has caramelized, 3 to 5 minutes, then flip steaks, and finish cooking to desired doneness.

Yield: 2 servings

[Pickles]

<img src=http://www.boomspeed.com/angelofmine/71403famoushohocake.jpg>

Ho Ho Cake


1 chocolate cake mix

1 package of ho-ho's little debbies cakes will work just as well

1 jar of hot fudge

1 can of vanilla icing

********

Bake cake (follow directions on package)

Bake in greased bundt pan or two 9" round layer pans.

*******

Cut bundt cake in half after cooled. Ice center with vanilla icing, drizzle with hot fudge heated in microwave,
careful for the jar will be hot. Take half of the package of ho-ho's and cut them in half lay on top of hot
fudge. Top with top of cake. Ice cake with remaining icing and drizzle with hot fudge you might have to re-heat
hot fudge to do this. Top with other half of box of ho'ho's.

*Enjoy*

[ellanoize]

Ohhh Nooo, Get it away from me....I'm gaining weight just looking at the picture [img]tongue.gif[/img]

Jest kidding, it looks ez to make and good to eat

Hiya Pickles [img]graemlins/rose.gif[/img]

rog