BB Recipe Collection #2

Those both sound good. I think I will have to make that cheesy green beans.

 

SHRIMP SCAMPI

2 tablespoons unsalted butter
2 tablespoons olive oil
1-1/2 pounds large shrimp, peeled
4 large garlic cloves, minced
Juice of one lemon
Salt and pepper to taste
Chopped fresh parsley

Heat the butter and oil in a large skillet over medium-high heat. Add the shrimp and sauté until they begin to turn pink, tossing several times. Add the garlic and sauté an additional minute. Add the lemon juice and reduce for about 1 minute. Add the salt, pepper and parsley. Toss well; serve immediately.

***This is great over cooked rice.

 

Thanks Sue, I just may be making that tonight. My shrimp is cooked, but I am sure I can alter the recipe to suit it.

 

Donna, we use left over steamed shrimp to make scampi. Just add the shrimp long enough to heat them well. I serve ours over linguini. I also add something for color. Maybe slivers of tomato or peppers, etc.

 

ZUCCHINI & PEPPERONI CASSEROLE

2 med zucchini squash - diced
2 TBLS olive oil
½ pound crisp bacon - crumbled
1 tsp salt
½ tsp pepper
1 tsp dried basil
1 tsp dried oregano
½ pound spaghetti - cooked
1 cup onion, sliced in rings
4 ozs pepperoni slices
8 ozs mozzarella cheese
½ cup Parmesan cheese - grated
1 26-ounce jar marinara sauce

Preheat oven to 350º. Layer zucchini on the bottom of a 9x13 in. baking pan that has been greased with olive oil.

Sprinkle bacon, salt, pepper, basil and oregano evenly over the top.

Follow with a layer of spaghetti, onion, and pepperoni.

Next, pour marinara sauce and sprinkle chheses evenly over on the the top.

Bake for 30-40 minutes.

Serves 8.

***TIPS***
*Try adding a layer of red or green bell peppers or sliced olives.
*Serve with garlic toast.

 

Sue do you think the Ham and Cheese Casserole would work with chicken?

 

I don't know why it wouldn't. I would think any type of meat would taste good. I just happened to have leftover ham that day. :D

 

Think sausage in that casserole, yum.

 

I think slices of Polish Sausage would be delicious in that recipe, Donna. Great idea!

 

Yummmmmmy I got some smoked sausage link. I might give it a try. The recipe sounds easy and theres everyday ingredients used. Might try it for the next fire hall buisness meeting.

 

It would be great for that, music!

I had to put mine in a med. size roasting pan. I didn't have a casserole dish large enough!

 

Salmon Fettuccine

8 ounces uncooked fettuccine
1 1/2 cups sliced fresh mushrooms
1 small zucchini sliced
2 TBS chopped onion
2 TBS butter or margarine
3/4 cup milk
3/4 cup canned or fully cooked salmon, chunks
1/2 cup frozen peas
1/2 cup diced fresh tomato
1 TBS minced fresh parsley
1/4 tsp salt
1/8 to 1/4 tsp pepper
1/8 tsp dried basil
1/8 tsp dried oregano

Cook fettucine according to package directions

While it is cooking, in a large skillet saute the mushrooms, zuchini and onion in the butter until tender/crisp. Stir in flour until smooth. Gradually add milk and bring to a boil. Cook and stir for a minute, until thickened. Add the next 8 ingredients (salmon through oregeno) and heat through. Drain fettuccine; top with salmon mixture.

My notes: If you don't like peas or mushrooms leave them out. It won't make much difference in the taste. Canned diced tomatos can be used in a pinch as can canned mushrooms. Dried parsley works as well as fresh, just don't use as much. I use 2% milk.

Enjoy!

 

Found this recipe on the back of a Graham Cracker box. Sounds good.

Graham Muffins

32 squares graham crackers, finely crushed (Abnout 2-1/2 cups crumbs)
1/4 cup sugar
2 tsp baking powder
1 cup fat free milk
1 egg, slightly beaten
2 Tbsp honey

Mix crumbs, sugar and baking powder in medium bowl.
Stir in milk, egg and honey just until moistened. Spoon batter evenly into 9 greased medium muffin cups, filling each cup 2/3 full.
Bake at 400 for 15 to 18 minutes or until lightly browned. Let stand 5 minutes; remove from pan. Serve warm.

 

Doesn't that sound delicous.

 

SOUTHWEST OVEN OMELET

1 4.5-ounce can green chilies
2 3.9-ounce cans mushrooms
16 ounces Monterey Jack cheese (grated)
1 pound diced ham
1 12-ounce can evaporated milk
8 eggs
2 TBLS flour

Preheat oven to 300º. Generously butter a 9x13-inch baking dish.

In a medium bowl, mix together cheese, chilies, mushrooms and ham. Spoon the mixture evenly over bottom of baking dish.

In the same bowl, whisk together evaporated milk, flour, and eggs. Pour this over the cheese mixture and bake for one hour.

Serves 6-8

***TIPS
This stick-to-your-ribs dish is ideal for brunch. Serve with fresh fruit and corn muffins.

 

Here is a site I found just for eggs. ALL kinds of eggs! There are low carb and low calorie recipes and I put those links on the Diet Recipe Thread. It has everything...

If you can make it with eggs - it's here!

http://www.aeb.org/recipes/index.html

 

Does any one have a recipe for stuffed green peppers?

 

I tried to post this last night and couldn't get back in the BB. So here goes,

We love stuffed green peppers and I make them a lot especially in the summer when I can get fresh peppers. I make mine like mom always has, which is like her mom made them.
Unfortunately none of us ever measure, and it is mostly by tatse, and knowing what you like.

Stuffed Green Peppers

4 medium bell peppers(they can be any color)
1/2 to 3/4 pounds bround beef
1 cup instant rice (you can use regular but it has to cook a lot longer)
1 can tomato sauce or diced tomatos
1/2 cup lemon juice(again it depends on taste, do you like a lot of lemon flavor, hubby doesn't)
salt and pepper to taste
2 teaspoons allspice(I can never get enough I love allspice)
garlic powder

Clean out the peppers and set aside.
Mix the rest of the ingredients.
Stuff it into the peppers. Place the peppers in a pot and add water slowly to keep from wshing the meat out of the peppers.
Cook over medium heat till rice is done. Don't be affraid to taste the rice after about 45 minutes(peppers have to be fork tender).
You can add a little seasonings and lemon juice to the water if you like, and sometimes I don't use all the tomatos in the meat but add the rest to the water. You don't want the meat mix to be too watery, so just play it by ear mostly.
These are delicous.

 

HAMBURGER PIE

1 pound ground beef
1/2 onion - chopped
4 medium unpeeled potatoes - boiled soft
1/4 cup oleo
1 tsp salt
1/2 tsp pepper
1 10.5-ounce can condensed tomato soup
1 15-ounce can green beans

Preheat oven to 350º. Remove potato skins. Whip potatoes with oleo, salt and pepper. Set aside.

Brown meat with onion. Stir in tomato soup and beans. Spoon into a lightly greased 2-quart casserole dish. Spoon potatoes on top.

Bake for 35 minutes or until top is lightly browned.

Serves 6-8

**TIP
Sprinkle grated cheese on top (optional)

(I make this all the time and it is a big hit. I just add a salad and I have supper.)

 

I have to take a large breakfast casserole to somebody this week. Does anyone have a simple recipe that has hashbrowns, sausage, and cheese in it?

Karen