Recipe Thread

[Karen]

The other night, an experiment that turned out extra yummy -

Sliced up a handful of mushrooms - three white and a bunch of Crimini

Threw those in a pan with a tablespoon of butter, set to sauté-ing, and after 5 minutes, when they were mostly shrunk down, sprinkled in a bunch of thyme, and a bit of salt, plunked a boneless skinless chicken breast on top of them, cooked a couple minutes each side, then threw it in the oven, which was set at about 350F, for 15 minutes, then pulled it out, shook some parmesan cheese on it, added cream enough to coat the bottom of the pan, then stuck it back in the oven for 7 more minutes. Checked, the chicken was cooked, so I put the chicken on the plate, then stirred what was left in the pan and dumped it over as a sauce.

Was quite yummy, so I figured I'd share with you all! Easy easy and tasted quite luxurious.

[Karen]

Pumpkin Butter...from the kitchen of "One Perfect Bite"

Ingredients:
1 (28-oz.) can pumpkin puree
3/4 cup apple juice
2 teaspoons ginger
1/4 teaspoon cloves
1/4 teaspoon mace
2 teaspoons cinnamon
1 teaspoon nutmeg
1-1/2 cups granulated sugar

Directions:
1) Combine all ingredients in a large saucepan. Bring to a boil, then reduce to a simmer and cook, stirring often, for 30 minutes, or until mixture thickens. I cook mine until a spoon pulled through middle of mixture leaves a trail that does not close in upon itself. If you plan to use immediately, let cool to room temperature. Pack into storage containers and refrigerate for up to a month. Pumpkin butter can also be frozen for up to 6 months. Yield: 3 cups.

Anna posted over on Facebook that she's making this - sounds yummy and seasonal - and it's already Karen Safe!

[caseysmom]

The other night, an experiment that turned out extra yummy -

Sliced up a handful of mushrooms - three white and a bunch of Crimini

Threw those in a pan with a tablespoon of butter, set to sauté-ing, and after 5 minutes, when they were mostly shrunk down, sprinkled in a bunch of thyme, and a bit of salt, plunked a boneless skinless chicken breast on top of them, cooked a couple minutes each side, then threw it in the oven, which was set at about 350F, for 15 minutes, then pulled it out, shook some parmesan cheese on it, added cream enough to coat the bottom of the pan, then stuck it back in the oven for 7 more minutes. Checked, the chicken was cooked, so I put the chicken on the plate, then stirred what was left in the pan and dumped it over as a sauce.

Was quite yummy, so I figured I'd share with you all! Easy easy and tasted quite luxurious.

I need to try that it sounds really yummy.

[RICHARD]

I have been craving lasagna for the last month and a half.

I saw this recipe on the web and tried it.


http://www.kitchendaily.com/recipe/b...lasagna-141256

I made a few changes to the recipe- I added some sliced mushrooms, thinly sliced zucchini and ricotta cheese.

It was easy, fairly quick to put together and pretty tasty.

I would add a touch of Italian seasoning to the sauce. The canned stuff was kind weak.

have fun.

[momoffuzzyfaces]

I tried a new recipe yesterday. I like it a lot. It's called:
Cranberry Salad

One 8 oz can crushed pineapple - drained
one can whole berry cranberry sauce - I used this but and going to make it with the jelled type next time as I don't care for the seeds.
2 cups mini-marshmallows
2 cups whipped topping - I used half of an 8oz container - thawed

mix the cranberry sauce and pineapple together, add the marshmallows. Then fold in the whipped topping.
Chill for 2 hours before serving.

If you add chopped walnuts, it would taste just like a dish my step mom made for Thanksgiving every year. I like it either way but better without them.

[happylabs]

Spaghetti Pie

http://www.recipe.com/spaghetti-pie-1/

I made this last night and it turned out awesomely good. I'm doing low carb so I used Dreamfields low carb spaghetti.

I used a whole egg instead of egg whites and ricotta cheese instead of cottage cheese because that is what I had in the fridge.

I didn't have any mushrooms or green peppers so I didn't put them in. I used a can of fire roasted diced tomatoes instead of the tomato sauce and sort of smashed them down a bit.

I had leftovers for lunch today and it was even better than last night.

Sort of fun to make too.

[shais_mom]

http://allrecipes.com/Recipe/Sour-Cr...he/Detail.aspx

I have made this twice and its turned out awesome both times. I subbed spinach for green pepper and added an extra egg. And used a deep dish pie crust. Definately one I will keep going back too.

[shais_mom]

and I've made this too -
its good and convenient and can be made to suit your taco taste. I cheated and used the Steam fresh rice bags the first time I fixed it.

http://thepioneerwoman.com/tasty-kit...co-ricee2809d/