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Recipes
Eggplant Parm
By MKMILLION
Jamie Oliver recipe
- 3 medium-large eggplants, cut crosswise into 1/2-inch slices
- Olive oil
- 1 large onion, finely chopped
- 1 large clove garlic, thinly sliced
- 1 1/2 teaspoons dried oregano
- 1 28-ounce can no-salt plum tomatoes or crushed tomatoes
- 1 tablespoon red wine vinegar
- 1/2 cup (packed) fresh basil leaves
- Salt and freshly ground black pepper
- 1/2 cup freshly grated Parmigiano-Reggiano, or as needed
- 1/3 cup fine dry bread crumbs
- 1 tablespoon chopped fresh oregano leaves, optional
Cheesy Potatoes
By MKMILLION
Preheat oven to 350 Mix soup and sour cream in large bowl
- 1 1/2 cups sour cream, light
- 1 can cream of chicken soup
- 32 ounces frozen Southern-style hash brown potatoes -- thawed
- 8 ounces sharp cheddar cheese -- shredded
- 20 each Ritz crackers -- crushed
- 2 tablespoons butter -- melted
- 3 pieces bacon strips (optional) -- crumbled
Chicken and Artichoke casserole
By MKMILLION
Saute mushrooms in 1/4 cup butter until brown; set aside
- 1/2 pound fresh mushrooms -- sliced
- 2 tablespoons butter
- 3/4 cup butter
- 1 can chicken broth -- (14 oz)
- 4 boneless chicken breasts -- whole
- 1 can artichoke hearts -- drained (14 oz)
- 1/4- 1/3 cup flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup milk
- 1/2 cup parmesan cheese
- 2 tablespoons sherry
- 1/2 teaspoon dried rosemary
Oyster Dressing
By MKMILLION
1. Preheat oven to 325. 2
- 1 cup unsalted butter
- 2 cups celery, chopped
- 1 cup sweet onion, chopped
- 1 teaspoon sage, crumbled
- 1 teaspoon thyme, crushed
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 pint oysters, drained and chopped
- 1 cup chicken or turkey broth, more or less
- 2 medium eggs, beaten
- 1 pound whole grain bread, cubed and dried
Crockpot Beef Stew
By MKMILLION
Stew that can be done in crockpot or oven
- 2 to 3 pounds stew meat, cubed (Prefer to cut up a chuck roast)
- 1 or so cups of flour
- 1 tablespoon salt
- 2 teaspoons ground black pepper
- 2 tablespoons oil
- 1 pound pearl onion, frozen
- 1 pound new potatoes, halved
- 1/2 pound fresh mushrooms quartered
- 3 or 4 carrots, cut 1/2" thick
- 2 or 3 stalks celery, cut 1/2" thick
- 1 14 1/2 oz can diced tomatoes with juice
- 10 1/2 ounce can beef consommé
- 1 tablespoon worcestershire sauce
- 1 tablespoon parsley flakes
- 2 bay leaf, whole
- 2 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 2 tablespoons quick cooking tapioca
Spinach Lasagna
By MKMILLION
From Cook's Country
- 30 ounces frozen chopped spinach
- 2 tablespoons olive oil
- 1 onion, chopped fine
- 5 garlic cloves, minced
- 1/8 teaspoon red pepper flakes
- 2 (28-ounce) cans crushed tomatoes
- Salt and pepper
- 6 tablespoons chopped fresh basil
- 24 ounces (3 cups) whole-milk or part-skim ricotta cheese
- 3 ounces Parmesan cheese, grated (1 1/2 cups)
- 2 large eggs
- 12 no-boil lasagna noodles
- 12 ounces whole-milk mozzarella cheese, shredded (3 cups)
Palak Paneer
By MKMILLION
1. Defrost spinach. 2. Heat oil in pan
- 8 ounces frozen fried paneer cheese, thawed
- 10 ounces spinach, frozen, chopped
- 1/4 large onion, finely chopped
- 1/4 cup sour cream, light
- 1 tablespoon ginger root, finely grated
- 1 clove garlic, minced
- 1 teaspoon cumin powder
- 1/2 teaspoon coriander leaves, dried, powdered
- 1/2 teaspoon tumeric, powder
- 1/2 teaspoon chili pepper, flaked
- 1/8 cup oil
- salt, to taste
Chicken Livers, Onion, and Mushrooms
By MKMILLION
Cook bacon and onion in 12 inch non-stick skillet until bacon is crisp and onion is tender, 3-6 minutes
- 3 slices bacon -- chopped
- 1/2 medium onion -- chopped
- 4 ounces canned mushroom slices -- drained
- 1 Pound chicken livers
- 1 can condensed cream of chicken soup
- 1/2 cup water
- 2 tablespoons italian parsley -- chopped
- 1/2 teaspoon ground black pepper
Crunchy Mozzarella
By MKMILLION
1. Preheat oven to 350F. 2
- 1 olive oil spray
- 1 cup Italian bread crumbs
- 8 ounces mozzarella cheese, part skim milk, cut into 12 pieces
Pasta and Artichoke Salad
By MKMILLION
In a bowl, whisk together the vinegar, olive oil, garlic, black pepper, salt, and pepper flakes
- 1 pound tortellini, cheese-filled, cooked and drained
- 1/3 cup red wine vinegar
- 2/3 cup extra virgin olive oil
- 2 cloves garlic, finely crushed
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon salt, to taste
- 1/4 teaspoon red pepper flakes
- 1 can artichoke hearts, drained and diced
- 1 red bell pepper, diced
- 1 bunch basil leaves, chopped
- 1 pint cherry tomatoes, halved