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Recipes & Entertaining / 1 day ago

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CHICKEN A LA KING TOPPED WITH PARMESAN CRESCENTS

2 tablespoons butter
1 1/2 lb. boneless skinless chicken breast halves, cut into bite-sized pieces
1 1/2 cups carrot strips (1 1/2x1/4x1/4 inch)
1 1/2 cups cut fresh green beans or frozen cut green beans
1 cup thin red bell pepper strips (1 medium)
1/2 cup sliced green onions
1/2 cup all-purpose flour
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1 3/4 cups Chicken Broth (from 32-oz. carton)
3/4 cup milk
1/4 cup grated Parmesan cheese
Topping
1 (8-oz.) can Refrigerated Crescent Dinner Rolls
1 egg white, beaten
2 tablespoons grated Parmesan cheese

Heat oven to 375°F. In large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken; cook and stir 3 minutes. Add carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally.
Lightly spoon flour into measuring cup; level off. Add flour, Italian seasoning, salt and pepper to skillet. Stir in broth and milk. Bring to a boil, stirring constantly. Stir in 1/4 cup Parmesan cheese. Spoon into ungreased 2 1/2-quart oval casserole or 13x9-inch (3-quart) baking dish.
Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up halfway. Arrange over hot chicken mixture with tips toward center. DO NOT OVERLAP. Brush crescent rolls with egg white; sprinkle with 2 tablespoons Parmesan cheese.
Bake at 375°F. for 15 to 20 minutes or until crescent rolls are golden brown.

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Recipes & Entertaining / 1 day ago

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SWEET AND SOUR CHICKEN

1 can (20 ounces) pineapple chunks in juice
1/4 cup brown sugar
1/4 cup rice vinegar or white wine vinegar
3 tablespoons soy sauce
2 tablespoons cornstarch
1 tablespoon preminced oil-packed garlic
1 tablespoon jarred grated fresh ginger
2 pounds boneless, skinless chicken thighs
1 container (7 ounces) prechopped tricolor bell pepper (1 cup)
1 container (7 ounces) prechopped onion (1 cup)
1/2 cup baby carrots

Coat the inside of a 5- to 6-quart slow cooker pot with cooking spray.
Drain the pineapple and set it aside, reserving 1 cup of juice. In the pot, combine the sugar, vinegar, soy sauce, cornstarch, garlic, ginger, and the reserved juice. Whisk until smooth. Add the chicken, pepper, onion, and carrots. Stir to coat with sauce. Cover and cook on the low-heat setting for 5 to 6 hours. Stir in the reserved pineapple. Cook for 5 minutes, or until the pineapple is heated.

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Recipes & Entertaining / 1 day ago

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HOME MADE TOOTSIE ROLLS

2 Tbsp butter, softened
1/2 cup unsweetened cocoa powder
3 cups confectioners' sugar
1 tsp vanilla extract
3/4 cup dry milk powder
1/2 cup white corn syrup

Mix all ingredients together.
Place cocoa powder and butter in 4-cup glass measuring cup with a handle. Microwave, uncovered, at high power for at least 1 minute, watch carefully not to burn-stirring once during cooking time, until cocoa is melted. Stir in corn syrup and vanilla.
Return to microwave and cook on high power for 1 minute. Remove from microwave and mix in 2 cups powdered sugar. Add the instant milk powder and stir thoroughly, then add the vanilla.
Turn mixture onto waxed paper that has been sprinkled with the rest of the powdered sugar.( Knead like you would for bread). Knead candy until stiff, adding as much powdered sugar as necessary to form a stiff but pliable dough.
Divide candy into four parts, then roll each part into pencil-size strips. Cut each strip into 10 pieces and wrap in waxed paper. You may need to refrigerate the candy to set.

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Recipes & Entertaining / 1 day ago

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GLUTEN FREE CHICKEN

1 chicken jointed into 8 pieces, I usually use approximately 2 pounds of chicken breasts or thighs.

MARINADE

the lemon zest and juice from one lemon

1 head of garlic, peeled, but the cloves should be left whole

crushed seeds from 10 green cardamom pods, I usually use 1 tsp of ground cardamom

1 tsp coriander seeds, I usually crush these a little bit

1/2 tsp chili flakes, I like to use 1 tsp

1/2 tsp ground turmeric

50 ml olive oil, I use 6 tbls olive oil

Mix the marinade ingredients together and combine with the chicken.
Sprinkle some salt on the chicken before cooking.
Either cook the chicken with the marinade for approximately 1 hour at 150 C/300F, or leave it to sit with the marinade in the fridge for a couple of hours and then cook it without the marinade for 25 minutes at 250 C/500F.

- Asked by barbb, A Thinker, Female, Who Cares?, Who Cares?

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Recipes & Entertaining / 1 day ago

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CHOCOLATE TRUFFLE PIE*

1/2 cup pecan pieces, toasted and coarsely chopped
One 6-oz ready-to-fill chocolate-flavored crumb crust

Caramel Layer
17 individually wrapped square caramels (5 oz, 3/4 cup), unwrapped
1/4 cup canned evaporated milk (not sweetened condensed

Truffle Layer
1 1/2 cups (9 oz) semisweet chocolate chips
1 cup heavy (whipping) cream
3 Tbsp stick butter
Decoration: slightly sweetened whipped cream

Sprinkle pecans on crust. Caramel Layer: Put caramels in a bowl with the evaporated milk. Microwave (see Tip), stirring every 10 seconds, until caramels are melted and mixture is smooth. Pour over pecans. Truffle Layer: Heat chocolate chips, cream and butter in a bowl in the microwave, stirring every 10 seconds, until chocolate is melted and mixture is smooth. Pour over Caramel Layer. Refrigerate about 4 hours until set. To serve: Pipe or spoon whipped cream around edge of pie.
* You can also melt the caramels with the evaporated milk in a saucepan over low heat, stirring often until smooth. The chips can be melted the same

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Recipes & Entertaining / 1 day ago

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SPANISH RICE SKILLET DINNER*

1 pound lean ground beef
1 small onion, chopped
1 garlic clove, minced
1 (14.5 ounce) can stewed Tomatoes
or 1 (14.5 ounce) can Petite Diced Tomatoes with Onion, Celery & Green Pepper
1 (14.5 ounce) can green beans, drained
1/2 cup long grain white rice
1 teaspoon sugar
Salt and black pepper to taste
1 teaspoon Worcestershire sauce
2 teaspoons yellow mustard
1/8 teaspoon hot pepper sauce

In a large skillet, cook ground beef, onion and garlic until meat is no longer pink; drain very well.
Stir in remaining ingredients. Bring to a boil then reduce heat to low. Cover and simmer for 40 minutes or until rice is tender.
*I use RED GOLD tomato products in my recipes.

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I saw this and I want to share with you. Pork chop and pine apple

1. Boneless pork chop per person
1 slice red onion per person
1 slice green bell pepper per person
2 canned pineapple slices per person
1 tablespoon treiyaki sauce per person
1 tablespoon margarine or butter per person
salt and pepper

Directions
For each serving, lay a pork chop on a large square of heavy-duty aluminum foil. Top each chop with the onion, green pepper, and pineapple slices. Drizzle with the teriyaki sauce. Top with the margarine and sprinkle generously with salt and pepper. Wrap tightly in the foil, rolling ends to completely seal the package. Freeze or refrigerate.

When ready to eat, place packages directly in coals for 15 to 20 minutes. Check to see if the pork chop is cooked through; rewrap and cook a little longer, if necessary.

- Asked by candygirl4719, A Thinker, Female, 46-55

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CILANTRO SALMON.....

4 salmon steaks
1 tablespoon butter or olive oil
1 tablespoon lemon pepper seasoning
1/4 white onion, sliced
salt
black pepper
1/2 cup salsa or hot sauce (your choice)
1/2 cup fresh cilantro, rough chopped

Heat oven to 375 degrees.
Line a baking dish with aluminum foil, place salmon in foil. Either drizzle olive oil over salmon or divide butter evenly and spread over salmon steaks. Sprinkle with lemon pepper seasoning. Cover with sliced onions, sprinkle salt and pepper. Close foil over salmon, create a pouch. Bake in oven for about 15 to 20 minutes. You will be able to smell it nicely.
Remove from oven, open foil pouch and pour in salsa or hot sauce. Sprinkle with fresh cilantro. Close foil pouch back up and put back in oven for about 10 more minut

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CUBE STEAK STEW.....

4 cube steaks, cut into 1 inch pieces
onion, thinly sliced

Salt and black pepper to taste
1 can (14.5 ounce) Whole Peeled Tomatoes, chopped or 1 (14.5 ounce) can Diced Tomatoes
1 (15 ounce) can Tomato Sauce
4 potatoes, peeled and cut into 1 inch cubes
110 ounce) package frozen peas, thawed or 1 (14.5 ounce) can green beans1
green bell pepper, cut into strips

In a 3 quart microwave safe casserole dish combine meat, onion, salt, pepper, WHOLE PEELED TOMATOES and TOMATO SAUCE. Stir well. Cover and microwave at Medium 40 to 45 minutes, stirring after 15 minutes.
Add potatoes to stew, stirring well. Cover and microwave at High 15 to 20 minutes, until potatoes are tender. Add peas and green bell pepper to stew.
Microwave at High 4 to 5 minutes, until peas are tender but green bell pepper is still crisp. Stir well before serving.

- Asked by barbb, A Thinker, Female, Who Cares?, Who Cares?

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