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    Gourmet Salad

    Assorted lettuce (chopped)
    4 - green onions (cut up)
    1 or 2 cans canned chicken breast (drained)
    1 pkg. slivered almonds (small)
    1 small can chou Mein noodles

    Mix all but noodles and add dressing (as much as you want)
    1/2 c. oil
    1/4 c. vinegar
    1/2 c. sugar
    1 tsp. salt
    1/2 tsp. pepper
    Mixed well.
    Stir in noodles and serve.

    This is an exceptional tasting salad that everybody loves.
    I make it often.
    • CommentAuthorSunshyne
    • CommentTimeOct 19th 2008
    lmohr, gotta trot right out and get the noodles, it sounds great. I have everything else. (I trust apple cider vinegar will work???) :-)

    bluedaze, you are right about that web site ... spent five minutes there and my mouth is watering.
    • CommentAuthorAdmin
    • CommentTimeDec 28th 2008
    Comment Author Bama Comment Time 4 hours ago edit delete

    Kadee... I want to thank you for the Chocolate Bundt Cake recipe. I baked this for Christmas and it was very good and so easy to do. I will use this recipe again.

    • CommentAuthorAdmin
    • CommentTimeDec 28th 2008
    Comment Author Kadee Comment Time 1 hour ago edit delete

    Bama, You are very welcome. I also love this cake, so easy & so good.
    All these recipes sound so good - here's mine:

    Chicken Pie

    4-5 chicken breasts, boil until tender; cut up in pieces, place in greased 13 x 9 pan.
    Mix 1 Can cream of chicken soup, 1 cup sour cream and 1-1/2 to 2 cups chicken broth.
    Pour mix over chicken pieces; layer with crushed ritz crackers, drizzle 1 stick melted butter over; Sprinkle poppy seeds on top (optional). Cook at 350 deg. 30-45 min.

    My DH loves this and I freeze it to have later. So easy too. (Also can make it with left-over chicken you have - just reduce the other ingredients).
    • CommentAuthorbriegull*
    • CommentTimeJan 27th 2009
    quickie chicken thighs or breasts (no bones)

    1-2 cups of unflavored yogurt
    1-2 lb boned chicken breasts or thighs
    seasonings - season salt and pepper, curry, italian herbs, whatever
    oil spray
    up to 2 c. bread crumbs, preferably panko variety, possibly mixed with cheese, parmesan or otherwise

    Turn on oven to 375.
    Mix seasonings with yogurt
    Coat chicken pieces in yogurt mix
    Put in baking dish
    Cover with bread crumbs
    Spray with oil, maybe sprinkle on a little season salt.

    Bake for 30-45 minutes until juices run clear.
    Broil for 5 minutes to brown, if necessary.

    Eat with a salad and some good bread, or rice, whatever.

    This is SO easy, and very yummy.
      CommentAuthorBama* 2/12
    • CommentTimeJan 28th 2009
    Easy Peach Cobbler

    Turn on oven to 350
    1 stick butter or margerine
    1 C sugar
    1 C flour
    2 1/2 tsp. baking soda
    3/4 C milk
    1 can 24oz sliced peaches

    Melt butter in a baking dish. Sift dry ingredients and add milk and stir
    Pour over melted butter. Do not stir
    Add peaches and syrup on top. Bake at 350 for 40 minutes.

    You can use less sugar. You can also use peaches in lite syrup. I use self rising flour.
      CommentAuthorBama* 2/12
    • CommentTimeJan 28th 2009
    Olive Nut Spread

    6 oz cream cheese (room temerature)
    1/2 C Mayonnaise
    1/2 C chopped pecans
    1 C chopped salad olives
    2 T. salad olive juice
    Dash pepper

    Blend soft cream cheese and moyo.
    Stir in pecans and olives
    Add juice and pepper
    Refrigerate until firm

    This is great on toast, sandwiches,crackers etc.
    Great for entertaining
      CommentAuthorBama* 2/12
    • CommentTimeJan 28th 2009
    Sorry, I forgot....We are not doing much intertaining these days but if you need to take a dish to a party this is fast and very tasty.
      CommentAuthorBama* 2/12
    • CommentTimeJan 28th 2009
    Southern Fried Chicken
    Chicken tenderloins or any other chicken parts
    Pour buttermilk over chicken and refrigerate for 15 minutes or longer
    Add flour and salt to a plastic bag and shake.
    Shake chicken in the flour mix and fry in cooking oil.

    This is fast and easy. For us it only takes 4 small tenderloins. Add a can of baked beans, slaw or Deli potato salad and you have a good meal. We like a cup of "Motts Healthy Harvest" Granny Smith, no sugar added, applesauce to go along with it. My one finger typing is getting hard. I'll add some more at a later time. I love easy recipes.
    • CommentAuthorbriegull*
    • CommentTimeJan 29th 2009
    Oh, Bama, that's the recipe for olive nut cheese that I used to adore to eat in sandwiches when I was a kid in Houston!! At some place that served Borden's ice cream. Memories, memories!!
    In Houston, please give me a James Coney Island chili cheese dog!!!!! Memories, Briegull, memories! <grin>
      CommentAuthorol don*
    • CommentTimeJan 29th 2009
    reciepes/ man I got um by the book full,since I've been doin the cooking for the last 20 years,heres a good one, simple too
    Cashew Chicken
    2cups left over chicken or turkey
    2cans cream of chicken soup
    1/2 cup diced onion simmered in butter
    1 cup celery diced-raw
    1/2 cashews
    1 1/2 cans of Chinese noodles
    3/4 cup water
    mix soup and water,add the remaining ingredients use some noodles to cover,bake in 2qt casserole at 400 for 40 minutes
    • CommentAuthordagma3
    • CommentTimeJan 29th 2009
    Marsh - I make a dish similar to your shrimp one with some additions. Thought I would share it with you.

    I would add a cup or rice and one and 3/4s cup of water or chicken broth. I also add sauted celery and onion and bell pepper. Cover and cook on low until rice is done - about half hour and you have a meal. Here in the South, we call that shrimp perlow - I don't know how to spell it.
    Dagma3, that sounds like a recipe I have from the Dominican Republic - "Locrio de Camarones". This makes a lot of food. We used it last year in providing a meal for our local homeless shelter.

    Locrio de camarones
    (Rice and shrimps)

    Time: 35 Mins
    Difficulty: Medium
    Serve: 4 people

    2 lbs of shrimps
    4 cups of rice
    6 cups water
    5 tablespoons oil
    4 tablespoons tomato paste
    1/4 cup chopped green peppers
    1 pinch oregano
    1 teaspoon mashed garlic
    1 pinch black pepper
    1/8 cup chopped seedless olives
    1/4 cup chopped celery
    1 spoon finely chopped parsley
    1 spoon finely chopped coriander
    1/2 spoon of thyme leaves

    In an iron pot heat the oil (reserve 2 tablespoons of oil), add the herbs, olives, spices, tomato paste, peppers, garlic and salt to taste. Add the shrimps and stir (be careful with hot oil splattering). Cover and wait two minutes, then stir again.

    Add the remaining water and bring to a boil. Add the rice. Stir regularly to avoid excessive sticking. Cover with a tight fitting lid and simmer on very low heat. Wait 15 minutes and uncover, stir, add the remaining oil and cover again. Wait another 5 minutes. Try the rice, it should be firm but tender inside. If necessary, cover and leave another 5 minutes on very low heat.
    ttt for newbies
    Barbeque pork in Crock Pot

    Buy a pkg. of boneless country pork ribs and place in the crockpot. No water. I cut off extra fat. Season with whatever you like and cook on high or low until tender. Drain liquied and cover with a bottle of Sweet Baby Ray Barbeque sauce to taste.
    Enjoy on a bun or with baked potato and salad.

    You can do the same with Beef.

    You can put the pork ribs in the crockpot and add a pkg. of rinsed saurkraut and cook until done. About 2 hours on high.

    Crock pots are great to cook with.
    This is the very first dish I made after never cooking for 35 yrs. I dare anyone to make it....You can also substitute the apricots with either peach preserve, mango preserve or a combination of either....
    Venetian Apricot Chicken- La poule aux haricots
    Apricot Sauce:
    1/2 cup chicken stock (broth)
    1/2 cup apricot preserves
    Salt and pepper to taste

    Tomato Mixture:
    1/2 lb roma tomatoes, cut into 1” pieces
    6 basil leaves, cut into 1/2” pieces
    1 tsp garlic pepper
    Salt to taste

    Garlic Herb Seasoning:
    3 tsp garlic pepper
    1 tsp Italian seasoning

    1 bunch asparagus (remove bottom inch of stems)
    1/2 lb broccoli florets
    1Tbsp extra-virgin olive oil
    4 boneless, skinless chicken breasts
    Chopped parsley to garnish

    COMBINE Garlic Herb Seasoning ingredients in a small mixing bowl and set aside.

    BLEND chicken stock and apricot preserves in a sauce pan. Add salt & pepper to taste. Bring to a boil and remove from heat.

    COMBINE tomatoes, basil, garlic pepper and salt in a separate mixing bowl and set aside.

    BLANCH asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking.

    COAT sauté pan with 1Tbsp olive oil. While keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture and until hot. Do not overcook.

    GRILL chicken until internal temperature reaches 165°F.

    PLACE grilled chicken on a platter next to hot broccoli and asparagus. Sprinkle Garlic Herb Seasoning on broccoli. Pour tomato mixture on top of vegetables.

    TOP chicken breasts with apricot sauce and garnish with chopped parsley.

    Hint...I normally pound the chicken breast with a bottle, and get it someone thin, about 1/2 t0 3/4 in, and this makes it super tender......
    • CommentAuthorbriegull*
    • CommentTimeApr 9th 2009
    That sounds delicious, Frank! Good for you!
    phranque, it sounds delicious -- think I'll see if I can find something similar in the frozen foods department at Publix -- defrosting is my specialty!

    Actually, with some urging, I did throw some stuff together in the crock pot a few months ago and made some pretty tasty stew.
    Todays Recipe...for you Lobster lovers...or if you live in Maine
    Lobster Spaghetti
    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Serving Size: 4 8 12

    2 lobsters (1.5 lbs each)
    2 Tbsp Extra-virgin olive oil
    1 medium yellow onion, diced
    1 Tbsp garlic, chopped
    1/8 tsp crushed red pepper
    1 cup white wine
    ¼ cup sherry
    1 6-oz pack fresh spinach
    3 roma tomatoes, diced
    1/2 stick cold butter, cut into pieces
    Sea salt to taste
    Pepper to taste
    12 oz spaghetti, cooked according to package directions

    HEAT water in a very large stock pot until boiling.
    PLACE 1 lobster, head first, into boiling water. Allow to boil for 10 minutes. Remove from water and allow to cool slightly. Repeat process for other lobster. Once lobsters are cool enough to handle, cut lobsters in half lengthwise.
    COMBINE onion, garlic and extra virgin olive oil in a separate large pan. Simmer for 5 minutes. Add crushed red pepper, white wine, sherry and the halved lobsters. Cover and allow to simmer for 15 minutes. Remove lobster from sauce.
    TWIST off two front claws where they join the body. Using the back of a knife, crack claws and remove meat from tail and body.
    ADD spinach, tomatoes and butter to sauce. Bring to a boil and allow to simmer for 10 minutes. Add lobster tail and claw meat. Allow to cook for 5 minutes. Season to taste with salt and pepper.
    COAT cooked, drained pasta with sauce, transfer to large bowl (or individual dishes), top with lobster and remaining sauce. Garnish with lobster shells.
    Light candles, open a bottle of wine, and treat yourself to a 5 star meal.....
    • CommentAuthorbrady
    • CommentTimeApr 10th 2009
    Holy Cow Phranque! This sounds a matter of fact it will be tonight's dinner. I greww up in Mass. and adore lobster...any shape or form!

    Thanks for the recipe.
    How about an easy pasta- my dh favorite.

    Ziti with Broccoil and Sausage

    1 lb italian sausage (I remove the casings or buy it loose)
    1 or 2 crowns of broccoli rinsed and cut into pieces
    1 lb ziti

    Brown sausage in large fry pan (big enough to put all ingredients in). Cook ziti and about 5 minutes before finished, toss the broccoli right into the ziti. They will cook perfectly together. Then done, strain ziti (hold a little cooking water to add to dish). Toss with sausage and add cooking liquid if it seems too dry. Takes 15 minutes tops. If your sausage doesn't have too much garlic, after you brown the sausage, you can add sliced fresh garlic to the sausage and it will cook just enough without burnibg.

    • CommentTimeApr 10th 2009
    Last night I made a Mix and Match Casserole. I found versions of this online with a variety of ingredients, but this is the one I made. It tasted wonderful and it took very little time to make.

    Half a package of O'Brien Potatoes, half thawed.
    1 pound Ground Beef, browned and drained.
    Broccoli, cooked and chopped up (I've used frozen in the past)
    1 Can Cream of Mushroom Soup.
    Several handfuls shredded cheddar cheese

    Put the potatoes, the ground beef, the cut up broccoli (or any frozen vegetable) and the mushroom soup into a big bowl and mix it up. Spread half into an oiled casserole (I use spray oil for this) and put some shredded cheddar cheese over it. Put the rest of the mixture into the casserole and top with more cheese. Bake at 350 for 45 minutes to one hour.

    My husband liked it and so did I.
    OK>>>The third thing I learnt to cook....
    Chicken Marsala
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Serving Size: 4
    4 chicken breasts, boneless & skinless
    1/2 cup flour
    Salt to taste
    Pepper to taste
    Dried oregano to taste
    4 Tbsp oil
    4 Tbsp butter or margarine
    2 cups fresh mushrooms, sliced
    1 cup Marsala wine, (and one cup wine for you.....) add more wine if it has been a really bad day

    POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
    COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
    HEAT oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
    COVER and simmer for about 15 minutes.
    TRANSFER to serving plate.
    • CommentAuthorbriegull*
    • CommentTimeApr 11th 2009
    Today for the first time I made tiramisu (for tomorrow). It turns out to be extremely easy if you can find ladyfingers. If you can't, you have a problem, but it's basically a cross between an unbaked cheesecake and eggnog, with ladyfinders soaked in chocolate. Let you know how it turns out!
    briegull, I make tiramisu often. My favorite dessert! If you can't find ladyfingers, you can use pound cake - a little different - but will taste good. I've even used different kinds of cookies. Bet yours will turn out great!
    • CommentAuthorAdmin
    • CommentTimeApr 11th 2009
    Since I have neither the time, desire, or energy to cook anymore, I just kind of throw things together, but another of my favorites, besides ordering pizza is:

    Go to Sam's Club; BJ's; Costco, or whichever big warehouse club is in your area.
    Buy a fully cooked barbecue chicken.
    If you get home fast enough, you don't even have to heat it up in the microwave.
    Add a salad and you're done.

    Now, that's my kind of cooking.....! I make that "recipe" quite often myself....LOL!
    joang, I like your recipes. Here's one of mine. Stop at Subway, get a footlong grilled chicken breast sub on wheat bread, have them warm the chicken, then add honey mustard, lettuce, tomato and any other veggies you like. Hurry home before the chicken cools and you feed two for $5.00.
    Dazed, I like your recipe too! We do that a lot. DH loves the subs. He has an infected tooth right now and can't eat them too well. Just made chicken and dumplings - easy. Left over chicken; make dumplings with Bisquick, dump it all in a big pot with a carton of chicken broth, season - will freeze what's left over tonight.
    • CommentAuthorCharlotte
    • CommentTimeApr 11th 2009
    Just hope Subway doesn't raise their prices - we eat their $5.00 footlong subs at least once a week. I also like Joan's chicken idea - we have done that too.
    • CommentAuthorbille
    • CommentTimeApr 11th 2009
    joang---there is more to the chivcken alreeady cooked. It is great but if you have any left and we always do, I clean the carcass and add all the pieces to a big can of chicken and noodle of chicken vegatables soup. Heat it up and you have the best soup you've ever tasted. I also sometimes chop the leftovers up for chicken salad, add some celery, relish, mayo, and some chopped dried apricots or apple pcs. Eat on bread or with crackers. Fit for a king. I'll give you my "Bachelor Chili" from my college days. bill
    • CommentAuthorkathi37*
    • CommentTimeApr 11th 2009
    Phranque, to really complete your chix marsala...undercook the breasts a bit, put on a broiler sheet, top with the mushrooms and a slice of mozzarella or other white melting cheese...put under the broiler..yum.
    • CommentAuthorehamilton*
    • CommentTimeApr 12th 2009
    Anyone got any good, fast and easy recipes that does not include chicken. My husband still has a very good appetite and will eat almost anything EXCEPT chicken and pizza (that cuts fast options way down).
    • CommentAuthorbriegull*
    • CommentTimeApr 12th 2009
    Start a package of yellow rice cooking. Put a package of peas in a dish in the microwave and set for 5 minutes. Divvy up a pound of hamburger into proper sized patties. Fry them about 3-4 minutes on one side, and while they're frying, slather good mustard, brown or coarse grain, dijon, whatever. Turn them over and pour on a little wine onto the tops of the patties and turn the heat down and cover them for about 5 minutes. Use the pan juices on top of the yellow rice.
    • CommentAuthorcarosi*
    • CommentTimeApr 12th 2009 edited
    Scramble 1# ground beef with a little onion. Drain grease. Draine a can of mixed veggies and add to pan. Add 1 can cream of mushroom or celery soup. Heat and stir, adding only a little water if needed.
    Can also add mushrooms.

    Fast stew.

    Can do the same with noodles or pasta, and choice of veggie, inplace of mixed veggies.
    • CommentAuthorbriegull*
    • CommentTimeApr 12th 2009
    or: start a package of yellow (or white) rice cooking. Fry up an onion and maybe some garlic. Add a pound of hamburger. Brown. Then add: some capers, raisins, olives (cut up), nuts (cut up), and some tomato paste (maybe half a can). Cut-up chilis maybe, or red pepper and add. Pour on a little wine if you want, and cover for a few minutes. Heat up a can of black beans. if you have some cilantro or parsley, chop it.

    Put yellow rice, black beans, and picadillo (meat) in thirds on a dish, put on some cilantro to garnish.
    • CommentAuthorcarosi*
    • CommentTimeApr 12th 2009
    Make pasta or rice and heat canned chili, stew, Chunky Soup, or the like. Pour or spoon over pasta or rice.
    • CommentAuthorbille
    • CommentTimeApr 12th 2009
    carosi, now you are talking about easy recipes. My fovorite comes from my days in college and I called it Bachelors Chili. The simple and quick version is:

    1# Hamburger, seasoned with chilie powder, salt, pepper and whatever appeals to you that day like
    1 can of chopped tomatoes
    1 can of pinto beans.

    cook in a skillet and enjoy the feast with saltine crackers, bread, tortillas, or just plain chili.

    I like to make a big bean chili by adding another 2 cans of beans, either black, red, navy or whatever you have in the pantry.

    UMMMMM UMMMMMM Gooooooood!!!! bill E
    • CommentAuthorcarosi*
    • CommentTimeApr 13th 2009 edited
    Instant spagetti-- 1# ground beef scrambled and drained, 1-2 cans Franco Anerican spagetti (Campbell's now). Heat, srve, sprinkle with Parmesan if you want.

    during college and when I had to get suppers on after work before daughter had to go to bed and DH to work, I became adapt at tin can cooking.
    • CommentTimeApr 14th 2009
    I'm only just learning "tin can cooking." At this point I've pretty much stopped doing any real cooking, but these quick throw them together meals are extremely useful. My husband gets all upset if I start cooking earlier than an hour before we are due to eat, so I want them quick to through together. I don't really mind putting them into the oven for a while though.

    What other combos have worked for you?
    • CommentAuthorLizbeth
    • CommentTimeApr 14th 2009
    I love Costco for quick meals. Heres a quick lasagna:

    Buy the all cheese ravioli. I then boil per instructions, layer in a pan with a jar of spaghetti sauce and spinach and then bake at around 325 for around 20 min. You can add mozarella cheese if you like.
    • CommentAuthorbriegull*
    • CommentTimeApr 14th 2009
    and quick tamale pie:
    1 can of Hormel tamales (remove the paper) into a casserole dish
    1 can of Hormel chili on top
    Grated cheddar or Mexican combo on top.
    Bake around 325 for 20 minutes.

    The packaged lettuces are really fast, they've already been washed. The Fresh Express ones with dressing etc included are good.

    My husband starts waiting for dinner at 4 pm
    • CommentAuthorcarosi*
    • CommentTimeApr 14th 2009
    Any kind of pasta or rice packet with chicken. A can of chicken (tuna size).
    Open and drain chicken into measuring cup. Put chicken in pan. Add water to the measurement of fluid the recipe calls for, and add to pan. Follow rest of directions for the packet. Instant casserole.
    Add a splash of vegetable oil when cooking hard boiled eggs to make them peel better.
    Vegetable oil, really? I've tried vinegar and I've tried salt, on advice of others, but just starting with fresh eggs in cold water seems like the thing that's worked best for me.
    • CommentAuthorCharlotte
    • CommentTimeApr 16th 2009
    The older the eggs are the easier they peel. Fresh eggs are a bear to peel - if you call it peeling. I use oldest I have, then peel before they are cool. I also find if i crack them a little while cooling them down, it will pull water in under the shell to make peeling easier.
    • CommentAuthorbille
    • CommentTimeApr 16th 2009
    I have found that frozen foods are much better than they used to be. We especially like the stirfry's that you cook in a skillet or even microwave. I love Marie Callender but she is kind of expensive. We shop Kroger and there own brands are excellent. Espedcially their Chicken Pot Pies, on sale form$1.09. I also usedm the unfrozen packages of pasta, torteleni, rigitone, etc. and then used bottled Paul Newman sauces. Drooling now just thinking about them. bill