BB Recipe Collection #3

Indonesian Chicken

Chicken and green beans are served over rice with a spicy peanut sauce.

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

INGREDIENTS
1 cup uncooked brown rice
2 cups water
1 pound fresh green beans, trimmed and snapped
2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cut into chunks
3/4 cup low-sodium chicken broth
1/3 cup smooth peanut butter
2 teaspoons honey
1 tablespoon low sodium soy sauce
1 teaspoon red chile paste
2 tablespoons lemon juice
3 green onions, thinly sliced
2 tablespoons chopped peanuts (optional)

DIRECTIONS
Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.

Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.

 

I haven't made it. I ran across it tonight and thought it sounded good.

 

Cabbage Patch Stew

Ingredients:

1 lb ground meat, beef, turkey, venison
2 med onions, thinly sliced
1 1/2 cups coarsley chopped cabbage
1/2 cup chopped celery
1 16oz can stewed tomatoes
1 15oz can kidney beans
1 cup water
1 tsp salt
1/4 tsp pepper
1 to 2 tsp chili powder

Bisquick dumplings

Equipment Dutch oven

Instructions Cook and stir ground meat in Dutch oven til browned. Drain. Add onions, cabbage, and celery. Cook, stirring, til veggies are light brown. Stir in tomatoes, and kidney beans (with liquid), water, salt, pepper, & chili powder. Heat to boiling, then reduce heat and simmer til cabbage is tender.

Meanwhile......prepare Bisquick dumplings. Drop by spoonfulls into boiling stew. Cook uncovered 10 minutes. Cover and cook another 10 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Brent is camping out for two nights with his Boy Scout troop, at the Railsplitter Festival in September, (think 1800's) and he is making this recipe over an open fire in a dutch oven - working on his cooking badge.

 

Corn Dog Casserole

2 cups thinly sliced celery
2 Tbs butter or margarine
1 1/2 cups sliced green onions
1 1/2 pounds hot dogs
2 eggs
1 1/2 cups milk
2 tsp rubbed sage
1/4 tsp pepper
2 packages (8 1/2 ounces each) corn bread/muffin mix
2 cups (8 oz) shredded cheese, divided


In a skillet, saute celery in butter for 5 minutes. Add onions; saute for 5 minutes. Place in a large bowl; set aside. Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute the hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup. In a large bowl, combine eggs, milk, sage and pepper. Add the remaining hot dog mixture. Stir in corn bread mixes. Add 1 1/2 cups of cheese. Spread into a shallow 3 qt. baking dish. Top with reserved hot dog mixture and remaining cheese. Bake, uncovered, at 400 for 30 minutes or until golden brown.
Yield: 12 servings

I've made this one several times. I leave out the celery 'cause I don't like it. I never buy green onions, so I just use regular ole onions. (Usually the sweet yellow kind.)

 

Vidalia Onion Souffle
Makes 8 servings
Hands-on:25 min., Total 1hr.

Ingredients
4 medium-size Vidalia or swrrt onions,chopped (about 4 cups)
1 1/2 tsp. salt, divided
1/2 tsp. dried thyme
PAM original No-Stick Cooking Spray
10 white bread slices, crusts removed
1 (12 oz) can evaporated fat-free milk
3 large eggs, lightly beaten
1 1/4 cups (5oz) shredded Parmesan cheese

Directions
1. Place onions, 1/2 tsp. salt, and thyme in a large skillet coated with cooking spray over medium heat. Cover, and cook, stirring occasionally, 25 - 30 minutes or until onions are golden brown. Remove cover, and cook 5 more minutes or until liquid is evaporated.
2. Pulse bread slices in food processor 10 times, or until bread resembles coarse crumbs. Combine onion mixture and breadcrumbs in a large bowl. Stir in milk, eggs, 1 cup cheese, and remaining 1 tsp. salt. Pour into a 1 1/2-qt souffle or baking dish coated with cooking spray. Sprinkle evenly with remaining 1/4 cup cheese.
3. Bake at 350 degrees for 25-30 minutes or until souffle is set and top is golden brown.

 

Mini Fajita Bites
Makes 6 servings
Hands-on: 10 mins, Total 15 min.

Ingredients
1 (1.6-lb.) package chicken fajita meal kit with vegetables, tortillas, and chicken
PAM vegetable cooking spray
1/3 cup TOSITOS Medium Queso
2 Tbsp. chopped green chiles
1 (16 1/2-oz) bag TOSITOS Scoops!
1/4 cup TOSITOS Medium Salsa

Directions
1. Remove four flour tortillas from fajita kit, and reserve for another use. Finely chop fajita vegetables and chicken. Cook chopped vegetables in a large skillet coated with cooking spray over medium-high heat, stirring often, 4-5 minutes or until thoroughly heated. reduce heat to medium-low; stir in queso and chiles, and cook 1 minute or until thoroughly heated.
2. Fill individual chips with about 1 Tbsp. fajita mizture and 1/4 tsp. salsa; serve immediately.

 

Firecracker Burgers with Cooling Lime Sauce
Makes 4 servings
Hands-on: 15 min Total 30 min

Ingredients
1/2 cup mayonnaise
1/4 cup plain yogurt
1 Tbsp. fresh lime juice
2 tsp. grated lime rind
1/4 tsp. salt
1 1/2 lb. Ground BEEF chuck
1 Tbsp. curry powder
I Tbsp. Carribean jerk seasoning
1 Tbsp. salt
4 sesame seed hamburger buns, toasted
1 cup mixed greens

Directions
1. Combine first 5 ingredients in a small bowl.
2. Combine beef and next 3 ingredients in a large bowl. Shape into 4 (3/4 inch thick) patties. Grill, uncovered, over medium heat(300 degrees to 350 degrees), turning occasionally, 13-15 minutes or until beef is no longer pink. Serve burgers on sesame buns with lime sauce and greens.

 

Italian Sausage Calzones
Makes 6 servings
Hands-on: 20 min, Total 45 min


Ingredients
1/2 lb. Italian sausage, casings removed
2 cups red and green bell pepper strips
2 cups thinly sliced onion
2 (6.5 oz) packages of Pizza Crust mix or Deep Pan Pizza Crust Mix
1 cup hot tap water
4 tsp. vegetable oil, divided
3/4 (3oz) shredded mozzarella cheese
3 Tbsp. chopped fresh basil or 1 Tbsp. dried basil
Pizza Sauce (optional)

Directions
Saute first 3 ingredients in a large skillet over medium-high heat, stirring occasionally,10 minutes or until sausage is browned and vegetables are tender. Drain and set aside.
2. Combine pizza crust mixes and 1 cup hot tap water in a large bowk; stir vigorously with a fork until blended(about 30 strokes). Shape dough into a ball; coat with 2 tsp oil. Cover and let stand in a warm place(85 degrees) for 5 minutes.
3. Divide dough into 6 equal pieces. Form each into a ball; place on a baking sheet. With oiled hands press each dough ball into a 6 1/2 inch circle. Divide sausage mixture evenly on half of each circle to within 1/2 inch of edge. Sprinkle cheese and basil evenly over sausage mixture. Brush edges of dough with water; fold dough over filling, pressing edges to seal.
4. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Brush remaining 2 tsp. oil over calzones; let stand 5 minutes. Serve with pizza sauce, if desired.

Herbed Italian Sausage Calzones
Follow recipe as directed, adding 2 tsp. dried Italian seasoning to pizza crust mix. Makes 6 servings. hands-on:20 min, Total: 45 min.

 

Chicken Tacos with Apple-Avocado Salsa
Makes 6 servings
Hands-on: 15 min., Total 15 min.

Ingredients
6 PILGRIM'S PRIDE EatWellStayHealthy Key Lime Flavor Chicken Breast Fillets
12 (8 inch) flour tortillas
Apple-Avocado Salsa
Toppings: 2% reduced-fat shredded Cheddar cheese, light sour cream

Directions
1. Heat chicken according to package directions; slice into 1/2 inch strips.
2. Heat tortillas according to package directions. Place chicken in warmed tortillas; top with Apple-Avocado Salsa and desired toppings.

Apple-Avocado Salsa
Makes 3 cups
Hands-on: 20 min., Total 20 min.

Ingredients
1 granny Smith apple, diced
1 avocado,diced
1/2 cup diced red bell pepper
1/4 cup finely chopped red onion
1/2 jalapeno pepper, seeded and minced
1 Tbsp. chopped fresh cilantro
1/2 tsp. grated lime rind
1 1/2 Tbsp. fresh lime juice
1/2 tsp. minced garlic
Salt and pepper to taste.

Directions
1. Stir together all ingredients. Cover and chill until ready to serve.

 

Lemon-Herb Grilled Potato Slices
Makes 4 servings
Hands-on: 10 min Total: 30 minutes

Ingredients
3 large Idaho or russet potatoes
1 1/2 tsp salt
1/4 cup CRISCIL
1 tsp. grated lemon rind
1 tsp. chopped fresh rosemary
1/4 tsp. freshly ground black pepper
CRISCO No-Stick Cooking Spray

Directions
1. Cut potatoes into 3/4 inch slices. Combine potatoes, 1 tsp. salt, and cold water to cover in a Dutch oven over medium-high heat. Bring to a boil, reduce heat to medium, and simmer 6 minutes; drain. Stir together oil, next 3 ingredients, and 1/2 tsp.salt; brush on warm potato slices.
2. Spray cold grill cooking grate with cooking spray; place grate on grill over medium-high heat (350 degrees to 400 degrees). Arrange potato slices on cooking grate, and grill, covered with grill lid, 3 minutes on each side or until potatoes are golden brown; serve immediately.

 

Chicken and Fruit Salad
Makes 8 servings
Hands-on 15 min, Total 15 min

Ingredients
4 cups chopped cooked chicken
1 fresh pineapple, cored and cut into bite-size pieces
1 (16 oz) container fresh strawberries, quartered
1 cup fresh raspberries
1/4 cup chopped fresh mint
Orange-Balsamic Vinaigrette
Iceberg lettuce leaves

Directions
1.Combine first 6 ingredients in a large bowl, and toss chicken mixture gently with 1 cup Orange-Balsamic Vinaigrette. Serve over iceberg lettuce leaves with remaining vinaigrette on the side.

Orange-Balsamic Vinaigrette
Makes 2 1/4 cups
Hands-on: 5 min., Total 5 min.

Ingredients
1 cup FLORIDA'S NATURAL premium Brand Orange Juice
1 cup olive oil
1/3 cup balsamic vinegar
2 garlic cloves
Salt and pepper to taste

Directions
1. Process orange juice and remaining ingredients in a blender until smooth.

* GREAT DINNER FOR HOT & HUMID SUMMER WEATHER *

 

Praline-Glazed Ham
Makes 12 servings
Hands-on: 25 mins Total 3 hrs.

Ingredients
1 (7-8-lb.) bone-in smoked spiral cut halm half
1 1/2 cups firmly packed DOMINO Dark Brown Sugar
3/4 cup Creole mustard
3/4 cup apple juice
1 Granny Smith apple, thinly sliced

Directions
1. Place spiral-cut ham half, cut side down, in a lightly greased 13 x 9-inch pan.
2. Stir together brown sugar, mustard, and apple juice; pour mixture over ham. Bake at 350 degrees on lower oven rack 2 hours or until meat thermometer inserted into thickest portion registers 140 degrees, basting every 20 minutes with glaze. remove from oven; let stand 10 minutes. Remove ham from pan, reserving drippings.
3. Remove fat from drippings, and discard. Cook drippings in a saucepan over medium-low heat 10 minutes; add apple slices, and cook an additional 5 minutes. Serve warm sauce with ham.

Praline-Glazed Pork Loins
Hands-on 25 min., Total: 2 hrs.

Substitute 2 (3-lb) boneless pork loins for ham. Place pork on a lightly greased rack in a roasting pan. Sprinkle 1 tsp. salt and 1/2 tsp pepper over pork. Stir together sugar, mustard, and apple juice; pour mixture evenly over pork. Bake at 375 degrees for 1 hour and 15 minutes or until a meat thermometer inserted into the thickest portion registers 155 degrees, basting every 20 minutes. Let stand 10 minutes or until meat thermometer registers 160 degrees. proceed with sauce as directed. makes 10-12 servings.

 

Grilled Beef Tacos
Makes 6 servings
Hands-on: 20 min., Total 40 min.

Ingredients
One BEEF Flank Steak(about 1 1/2 to 2 lbs) may be substituted for the Flat Iron Steaks. You will need to increase the marinating time to 6 hours or overnight and grill, covered with grill lid. 8-10 minutes on each side.

1 cup purchased salsa verde(tomatillo salsa)
1/3 cup chopped fresh cilantro
2 Tbsp. fresh lime juice
2 tsp. minced garlic
1/2 tsp salt
1/4 tsp pepper
4(8oz.) BEEF Flat Iron Steaks
18 (6 inch) tortillas
Avocado Salsa
Toppings: minced white onion, chopped fresh cilantro, lime wedges

Directions
1. Combine first 6 ingredients in a large zip-top plastic freezer bag; add flat iron steaks. Seal and chill 15 minutes or up to 2 hours, turning occasionally.
2. Remove steaks from marinade, discarding marinade. Grill, covered with grill lid, over medium heat(300-350 degrees) 6 to 8 minutes on each side or until desired degree of donesess. Grill corn tortillas 1 minute on each side, or until warm and slightly charred. Remove and keep warm.
3. Cut steak into thin slices. Serve with Avocado Salsa, tortillas, and desired toppings.
NOTE: You may need to buy 5 (or more) Flat Iron steaks if they are smaller to get approx.32 ozs of meat. If grilling Flat Iron Steaks over charcoal, grill steaks, uncovered, 5-7 minutes on each side or until desired degree of doneness.

Avocado Salsa
Makes about 3 cups
Hands-on: 10 min, Total 10 min.

Ingredients
1 1/2 cups purchased salsa verde(tomatillo sauce)
1 large avocado, diced
2/3 cup chopped fresh cilantro
1/2 cup minced white onion
1 Tbsp. fresh lime juice
1 tsp. minced garlic
1/2 tsp.salt

Directions
1.Stir together all ingredients.

 

Sesame Noodle Chicken Salad
Makes 6 servings
Hands-on 15 min, Total 20 min

Ingredients
1 (16 oz) package vermicelli
6 Tbsp. rice wine vinegar
1/3 cup lite soy sauce
1/4 cup CRISCO vegetable oil
2 Tbsp. grated fresh ginger
2 Tbsp. Asian garlic-chili sauce
2 Tbsp. dark sesame oil
2 1/2 cups sliced green onions
2 cups chopped cooked chicken
1/2 cup chopped fresh cilantro
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced

Directions
1. Cook pasta according to package directions; drain well.
2. Whisk together rice wine vinegar and next 5 ingredients in a large bowl. Add hot pasta, sliced green onions, and remaining ingredients; toss to combine.

 

Key Lime Cheesecake
Makes 10-12 servings
Hands-on: 20 min., Total 10 hrs.

(This is great by itself, but serve with Quick and Easy Strawberry Sauce for a special treat)

Ingredients
2 cups graham cracker crumbs
1/3 cup butter, melted
3 Tbsp. DOMINO Granulated sugar
3 (8oz) container light sour cream
1 1/2 tsp. grated lime rind
1/2 cup Key lime juice
Quick and Easy Strawberry Sauce (optional)
Garnish: lime rind strips

Directions
1.Stir together first 3 ingredients, and firmly press on bottom and 1 inch sides of a lightly greased 9 inch springform pan.
2.Bake crust at 325 degrees for 10 inutes. Cool on a wire rack.
3. Beat cream cheese and 1 1/4 cups sugar at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Stir in sour cream, lime rind, and lime juice.pour batter into prepared crust.
4. Bake at 325 degrees for 1 hour and 5 minutes or until edges of cheesecake are set.(Center of cheesecake will not appear set). Turn oven off; let cheesecake stand in oven 15 minutes.(Do not open oven door) remove cheesecake from oven, and gently run a knife around edge of cheesecake to loosen. Cool completely on a wire rack. Cover and chill 8 hours before removing sides of springform pan. Serve cheesecake with Quick-and-Easy Strawberry Sauce, if desired, and garnish,if desired.

Quick and Easy Strawberry Sauce:
Hands-on: 5 min., Total 5 min.
Puree 1 (16oz) bag thawed frozen strawberries with 1/2cup DOMINO Confectioners Sugar and 1 1/2 tsp. grated lime rind in a food processor until mixture is smooth, stopping to scrape down sides. Makes about 2 cups.

 

Sorry donnA,

I'm not a chef...just a cook.:thumbs:

 

Black Forest Mousse Dessert
Makes 12 servings
Hands-on 15 mins., Total 15 mins

Ingredients
1 1/2 cups cold milk
1 pkg. (4 serving size) Jell-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8ozs) Cool Whip Whipped Topping, thawed, divided
16 Oreo Chocolate Sandwich Cookies, divided
1 1/2 cups canned cherry pie filling

Directions
Pour milk into large bowl. Add dry pudding mix.Beat with wire whisk 2 min.or until well blended.Gently stir in 1 cup of the whipped topping.

Crush 10 of the cookies coarsely; stir into pudding mixture.Spoon half of the pudding mixture into 1 1/2 qt. serving bowl.Spread 1 cup of the remaining whipped topping over pudding mixture.

Top with 1 cup of the pie filling, remainig pudding mixture, remaining whipped topping and 1/2 cup pie filling.

Crush remaining 6 cookies; sprinkle on top of dessert.

Recipe Note:
To coarsely crush cookies, place them on chopping board and crush using a rolling pin or bottom of sturdy pot.