BB Recipe Collection #3

Parmesan Bow-Tie Skillet
Prep: 15 min.; Total: 35 min.
Servings: 4


Ingredients

3 cups farfalle [bow-tie pasta], cooked,drained
1 jar [14 ozs] spaghetti sauce
1/2 cup Ricotta Cheese
1 cup shredded Mozzarella Cheese, divided
1/4 cup Grated Parmesan Cheese, divided

COMBINE pasta, spaghetti sauce, ricotta cheese, 1/2 cup of the mozzarella cheese, and 2 Tbsp. parmesan cheese in Large skillet or Large saucepan.

COOK on Medium heat 10 min. or until heated through,stirrig ocassionally. Remove from heat.

SPRINKLE with the remaining 1/2 cup mozzarella cheese and remaining 2 Tbsp. parmesan cheese; cover. Let stand 5 min. or until mozzarella cheese is melted.

 

Lasagna Toss
Prep: 5min; Total: 28 min.
Servings: 4


Ingredients

1 lb lean ground beef
2 cups chopped green peppers [about 2 peppers]
3 cloves garlic, finely chopped
1 jar [26 oz] spaghetti sauce
1 2/3 cups water
1/4 cup zesty Italian dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup shredded mozzarella cheese

Directions

BROWN meat in Large [4qt] saucepan or deep cast iron skillet on Medium heat, drain.

ADD peppers, garlic, spaghetti sauce, water, and dressing; bring to boil. Stir in noodles; reduce heat to Medium-Low. Cover.

COOK stirring occasionally, 10-15 min. or until noodles are tender. Remove from heat. Sprinkle with cheese. Cover. Let stand 5 min. or until cheese is melted.

 

Squash Stuffed Chicken Breasts

Vegetables, cheese and your favorite squash--acorn, butternut or even pumpkin--make a nutritious savory filling for chicken.

INGREDIENTS

1 tablespoon butter
1/2 cup finely diced acorn squash
1 green bell pepper, diced
1 small onion, finely diced
1 stalk celery, chopped
salt and pepper to taste
4 skinless, boneless chicken breasts
2 ounces shredded Cheddar cheese
2 cups all-purpose flour for coating

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

In a medium skillet, melt butter or margarine. Add the squash, green bell pepper, onion and celery. Saute until slightly tender. Season to taste with salt and pepper. Remove from heat, add cheese and mix together.

Slice chicken breasts on the side about 3/4 of the way through. Stuff mixture evenly into each slit chicken breast until full. Dredge each breast in flour to coat completely, and brown coated chicken in skillet.

Place browned chicken breasts in the prepared baking dish, cover and bake in the preheated oven for about 30 minutes or until chicken is cooked through and juices run clear.

Yields: 4 servings

 

Lemon Mousse
Servings: 16 (1/2 cup)

Ingredients

1/2 cup graham cracker crumbs
2 packages 9.8 ounces) fat-free, sugar-free, vanilla instant pudding mix (dry)
1 cup cold water
2 qts. frozen, low-fat vanilla yogurt, softened
2 tsp. pure lemon extract


Directions

ARRANGE graham cracker crumbs on bottom of 9x13-inch glass dish

BEAT pudding mix and water in Large bowl with electric mixer on Medium speed until well blended and very thick. Add yogurt and lemon extract; beat for 2 mins. more or until mixture is well blended.

SPREAD over graham crackers. Serve immediately or cover and rfrigerate until ready to serve.

 

What an easy way to do it! Thanks!

 

Creamy Rice with Peas and Mushrooms
Prep: 5 mins; Total: 15 mins
Servings: 8 (2/3 cup each)
Ingredients

1 small onion chopped
1/4 cup zesty Italian dressing
1 pkg. (8ozs) fresh mushrooms, sliced
1 can (14 1/2ozs.) chicken broth
1 cup frozen peas
2 cups rice, uncooked
4 ozs. (1/2 of 8oz. package) Cream Cheese, cubed
1 tsp. grated lemon peel
1/4 cup Grated Parmesan cheese

Directions

COOK and stir onion in dressing in Large saucepan on Medium-High heat 2 min. or until tender. Add mushrooms; cook 2-3 mins. or until mushrooms are tender.

ADD broth and peas; stir.Bring to boil.

STIR in rice and cream cheese; cover. Remove from heat. Let stand 8 mins. Stir in lemon peel and parmesan cheese. Garnish with lemon slices and fresh dill if desired.

SHORTCUT: To save time, buy fresh pre-washed sliced mushrooms.

 

Creamy Pea Salad with Cucumbers and Red Onion
Servings: 2


Ingredients

2 Tbsp. finely chopped red onion
1 Tbsp. mayonaise
1/8 tsp. salt
1/8 tsp. black pepper
1/2 cup frozen green peas, thawed
1/4 cup diced red bell pepper
1/4 cup diced cucumber


Directions


COMBINE onion, mayonaise, salt, and black pepper in Medium boel; stir until well blended.

ADD remaining ingredients; toss gently to coat.

 

Chicken and Ham Casserole

An assemblage of cooked chicken and ham, some noodles and vegetables, a little cheese--just about whatever you have on hand will work in this casserole!

Prep Time: 30 Minutes
Cook Time: 15 Minutes
Ready In: 45 Minutes
Yields: 4 servings

INGREDIENTS

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/2 cup cooked, cubed chicken breast meat
1/2 cup cooked and cubed ham
1/2 cup cooked wide egg noodles
1/4 cup chopped celery
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 ounces shredded Cheddar cheese
1 teaspoon paprika

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C).

Melt butter in a large saucepan over low heat. Stir in the flour and heat until bubbly. Slowly add the milk, stirring constantly, until mixture is thickened and smooth.

Remove from heat and stir in the chicken, ham, noodles, celery, salt and ground black pepper. Transfer this mixture to a 1 1/2 quart casserole dish.

Bake at 400 degrees F (200 degrees C) for 15 minutes.

Remove from oven, sprinkle with the cheese and top with paprika, as desired.

Return to oven and bake for 5 to 10 minutes, or until cheese is bubbly.

 

Creamy Horseradish Mashed Potatoes


Ingredients


2 lbs potatoes [Russets work well]
1 cup milk [warm]
2 tbsp. butter
2 tbsp. ground horseradish [store-bought]
Salt & Black Pepper
1/4 cup Extra Virgin Olive Oil


Directions


WARM milk and butter in small saucepan over Medium heat. Heat until butter melts, set aside.


PEEL and quarter potatoes so they are of even size. This will ensure they cook consistantly. Place in Medium saucepan with cold water to cover.


BRING to boil, add 1 tsp. salt. Reduce heat and simmer 15-20 mins.until potatoes are very tender.


DRAIN and then pass potatoes thru a food mill or ricer [ or use a potato masher or Large fork ] into a Large mixing bowl.


STIR IN warm milk and butter mixture until it is absorbed and the mixture is smooth.


ADD 3 Tbsp. of horseradish, season with salt and pepper [to taste] and combine well.


FINISH it off by stirring in 1/4 cup Extra Virgin olive oil. Serve hot.

 

Herb-Roasted Chicken with Wild Mushroom and Marsala
Total Time: 1hr. 20mins
Servings: 4

Ingredients

1 whole chicken [3 lb]
1/2 stick butter [room temperture]
4 garlic cloves, whole
6 sprigs thyme
4 sprigs rosemary
2lbs mushrooms [cut large mushrooms in half]
6 medium shallots, cut in half-lengthwise
1 cup sweet Marsala Wine
1 cup chicken stock
Extra-Virgin olive oil
Salt and ground black pepper

DIRECTIONS

PREHEAT oven to 400 degrees

WASH the chicken under cold water then pat dry.

COMBINE the garlic and butter and spread the mixture under the skin of the chicken, and all over the body.

SEASON the bird all over including the cavity with salt and pepper, take half of the thyme and rosemary and put this along with the garlic and any remaining butter inside the cavity. Fold the wing tips under the bird and tie the legs together with kitchen twine.

TAKE a large roasting dish and add the mushrooms and shallots. Scatter remaining thyme and rosemary over the pan and add the marsala and stock [depending on the depth of your saucepan you may not need all the marsala and stock - it should be enough to cover the bottom of the pan, but not submerge the mushrooms and shallots.] Place the chicken on top and drizzle some extra-virgin olive oil over the whole pan and season with salt and pepper.

ROAST in the hot oven for 1 hr. or until the internal temperture of the bird registers 160 degrees between the leg and thigh. You may need to add more stock to the bottom of the pan, if all the liquid evaporates while cooking. When done place the bird on a plate and rest for 20 mins.

MEANWHILE take the pan with the mushrooms, shallots and juices and gently simmer ove Low heat on the stovetop whilst scraping the bottom of the pan to loosen all the browned bits and extract all the flavor. Skim any excess fat off the jus and discard.

GIVE it a final taste and seasoning before serving the Marsala mushrooms and shallots with herb-roasted chicken and jus.

 

Cajun Chicken and Sausage Gumbo

Rue. The rue is the most important part of true Cajun gumbo. The rue can not be hurried. You have to babysit rue for at least an hour for the true color and taste to come out. The color should be at least as dark as a walnut.

1 cup thereabout of flour
1 cup of evo
1 stick of butter
3 or 4 cloves of garlic
1 large onion
1 green pepper

Heat the extra virgin olive oil and the butter together. Use a medium low heat... don't allow it to get smoking hot.

At this point you can add your flour and start to stir. Don't stop stirring! If your rue is too thin you can add a little flour, but don't get it too thick because it will thicken before the hour is over. At this point you should have a bubbly medium thickness rue cooking. Continue to cook slowly.... I can't emphasize the slowly enough. It takes time to make rue!!

After about thirty minutes of cooking your rue... continue stirring... but add the chopped onion and garlic and pepper. Did I tell you to chop those up before starting your rue? :laugh:

Now as you *continue to stir* and cook your rue, the onions will become transparent... and the garlic will start to brown and the peppers will cook. Don't allow any of this mixture to become flaky. You know how flour and oil will flake if you allow it to be still...... stir it!

After about an hour or more the color should be starting to get dark. Most Cajuns like it really dark, and kinda strong tasting. I prefer mine about the color of a walnut. You will have to experiment with your own taste. After the rue starts getting thicker and darker, you can remove it from the heat.

Now cut up about 2 lbs of chicken, and about 2lbs of smoked sausage. I like to cut the smoked sausage at an angle to make the pieces longer... and it looks better. If you like you can add shrimp to this... or about any kind of meat you would like to add.... pork or roadkill is wonderful. I've heard possum is really good..... just a little stringy.

After you have browned the meat in a little oil..... I prefer olive oil... then add it to about a gallon of water in a large pot. Bring all this to a rolling boil. Now add your shrimp if you like.

Now as this is boiling rapidly, add your rue *slowly* ... be careful because the rue can make the water boil over. As you add the rue the mixture will begin to thicken. The mixture should be thin enough to pour, but yet like a very thin gravy. Now add Tony Chacheres cajun seasoning till everything is salty enough. When it is salty enough, it will be seasoned perfectly for most people. If some like it spiceier, you can add red pepper or Louisana hot sauce. I like adding Louisana Hot sauce to mine before I eat it. Now turn the heat to a low heat and cover.

This next item is optional, but it really adds a lot to the gumbo. Take about a dozen eggs and crack the eggs one at a time over the boiling mixture. The eggs will cook in the bubbling liquid and come out all sorts of shapes. Most people will ask you what kind of meat that is in the gumbo. Some will see the yellow yoke and figure it out themselves... but the dark rue flavors and colors the eggs and the other meats so wonderfully.

Let all this cook for about 30 or 45 mins. While it is cooking, prepare some long grain rice. Add rice to the bottom of each bowl, laddle the gumbo over the rice and serve. This makes enough gumbo to feed an army, or a wonderful church dish. People love it.

Hope I have not left anything out. If you can't find Tony Chachere's seasoning let me know and I'll help you find it. If you need roadkill, let me know bout that too. RB

 

Lemon Pepper Stripped Bass

Go to the lake and catch some fantastic Stripped Bass. I love to catch them in the late fall under the sea gulls. Of course we catch them year round where I live. About 16 to 18 inch fish make the perfect filets. As you filet the fish, be sure to remove the red meat along the center of the filets. If you do not push down on the filet knife and leave a little of the meat on the skin, you will leave behind most of the red meat. The red that runs down the middle of the filet is easily removed. Make a two cuts along side the red meat and just zip the filet in two. Pull the red from the remaining filet. Now you have two filets. Do the same with the other side of the fish. Now you have four from one fish.

You can go to the store and buy a good quality filet of fish. The courser meat is best for this recipe. It will not be as good as mine though. Nothing like eating a fish that was swimming two hours ago.

After carefully rinsing and cleaning your filets, put them in salt water for about an hour at least. Remove from salt water and dry the filets with paper towel.

Melt one stick of butter and add a generous amount of Tones Lemmon Pepper... at least two tablespoons. Add one table spoon of finely chopped garlic... or more... garlic is good for you. Allow your lemon pepper butter to cool somewhat.

Pour this mixture over the filets in the freezer bag and work them around really well to completely cover all the filets in the lemmon pepper butter.

Now heat your grill to about 400 degrees. I use a griddle pan, its a flat pan designed for your grill. Apply a little oil even if you are using a non stick pan. Allow your pan to get hot over the grill and then start laying your filets on the griddle. After all filets are on the griddle, close the hood and allow this to cook for about 15 mins.

Be careful to not burn the filets.... all grills are different. The filets should be light brown on the bottom. You do not need to turn the filets at all. The filets will brown on the bottom and bake on top.

I love to drip hot sauce on mine. It is really a wonderful dish. Enjoy!

 

Better Than Sex Cake (I didn't make up the name)

A well-known recipe, sure to send your blood sugar through the roof.

Ingredients:

• 1 German chocolate or other chocolate cake, baked, 13x9x2-inch
• 3/4 cup fudge topping
• 3/4 cup caramel or butterscotch topping
• 3/4 cup sweetened condensed milk
• 6 chocolate covered toffee bars
• 1 tub of whipped topping or 1 envelope Dream Whip, prepared with milk

Bake the cake according to cake directions, let cool. Leave in pan.

Poke holes in top of cake with wooden spoon handle, the more the better.

Drizzle chocolate sauce over cake and in holes. Let set to soak in.

Drizzle caramal/butterscotch sauce over cake and in holes. Let set to soak in.

Drizzle sweetened condensed milk over cake and in holes. Let set to soak in.

Crush half the toffee bars in a blender or food processor. Sprinkle over cake.

Spread Cool-Whip/Dream Whip over cake.

Crush other half of toffee bars, sprinkle over Cool-Whip.

Best if made the day before and left in the fridge overnight... but put a lock on or it might not make it through the night.

 

Savory Chicken and Broccoli Casserole

Savory Chicken and Broccoli Casserole

Noodles are topped with chicken and broccoli, then baked in a casserole with a white sauce and two kinds of cheese. This is an easy-to-make recipe that is great for potlucks, church gatherings, holidays, or any gathering.

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Yields: 6 servings

INGREDIENTS
6 ounces egg noodles
3 tablespoons butter
1 yellow onion, chopped
1/4 cup all-purpose flour
1 1/2 cups chicken broth
3/4 cup milk
salt and pepper to taste
5 cups cooked, shredded chicken breast meat
1 (10 ounce) package chopped frozen broccoli, thawed
1 cup shredded Cheddar cheese
1 cup shredded provolone cheese

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 6 to 8 minutes or until al dente; drain. Preheat oven to 400 degrees F (200 degrees C.) Grease a 9x13 inch casserole dish.

Melt butter in a large saucepan over medium heat. Saute onion until tender, about 3 minutes. Mix in flour. Gradually stir in chicken broth. Slowly stir in milk, and cook, stirring, until sauce begins to thicken. Season with salt and pepper.

Place cooked noodles in the bottom of casserole dish. Arrange cooked chicken in an even layer over noodles. Place broccoli over the chicken. Pour sauce evenly over the broccoli. Combine cheeses, and sprinkle half over the casserole.

Bake in preheated oven for 20 minutes, or until the cheese melts. Remove from oven, and sprinkle with remaining cheese. Allow to set for 5 minutes, until cheese melts.

Servings Per Recipe: 6
Amount Per Serving

Calories: 586
Total Fat: 29g
Cholesterol: 167mg
Sodium: 724mg
Total Carbs: 30.2g
Dietary Fiber: 2.6g
Protein: 49.9g