[swim2112]

I just thought that we should start a thread to act as a recipe exchange .

[Art]

Boil some water
Add ramen noodles to boiling water.
When noodles soft, change heat to low and add chicken flavor packet
Stir and let simmer
Eat.

[swim2112]

haha... nice

EASY CHICKEN SOUP
Preparation 15 min.
Cooking 10 min.

Ingredients:

2 cups cubed cooked chicken
3 (14 1/2-ounce) cans low sodium chicken broth
3 medium (1 1/2 cups) carrots, sliced
2 ribs (1 cup) celery, sliced
1 medium (1/2 cup) onion, chopped
4 ounces (about 2 cups) uncooked dried wide egg noodles
2 tablespoons chopped fresh parsley
Salt
Pepper

Instructions:

Combine all ingredients except egg noodles, parsley, salt and pepper in 4-quart saucepan or Dutch oven. Cook over high heat, stirring occasionally, until mixture just comes to a boil (5 to 8 minutes). Reduce heat to medium. Cook, stirring occasionally, until carrots are tender (10 to 15 minutes).

Cook noodles according to package directions. Rinse with hot water; drain. Stir hot cooked noodles into hot soup. Sprinkle with parsley. Season to taste with salt and pepper.

Yield: 6 (1 1/3-cup) servings

Nutrition Facts (1 serving)
Calories: 210
Fat: 5 g
Cholesterol: 55 mg
Sodium: 125 mg
Carbohydrates: 19 g
Dietary Fiber: 2 g
Protein: 20 g

I love this one... I make it all the time . I got it from my mom who got it from Land of Lakes. From a butter package or something.

[Jas de F]

toast two slices Alvarado St. Bakery bread until slightly crispy

while toasting, boil a kettle of water

while boiling, get one chamomile green tea tea-bag and put it in a coffee mug

take toasted bread and spread butter on one slice

spread creamy peanut butter on top of the buttered slice of bread

put two slices together

pour boiled water onto tea-bag

eat

nutrition facts:
lots of calories
high protein
high fat

[tropicana]

These are my two favorite chicken recipes ever.

The Ultimate Roasted Chicken (stolen from a Food Network show )

(5 1/2 pound) free-range chicken
1/2 bunch each fresh oregano, thyme, and parsley
1/4 pound unsalted butter, softened
Kosher salt and freshly ground black pepper
1 orange, halved
1/2 head garlic
1 medium white onion, halved, plus 1 onion
6 strips smoked bacon
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/4 cup dry sherry

Preheat oven to 425 degrees F.
Rinse the chicken with cool water, inside and out. Pat it dry with paper towels. Divide the herbs, keeping 1/2 of them whole. Finely chop the other half. In a small bowl, mash the softened butter with the chopped herbs, until combined. Rub the herbed butter under the skin, as well as all over the outside of the chicken. Season the bird all over with salt and pepper. Stuff the cavity with the orange, garlic, 1 onion, and the remaining herbs. Tie the legs together with kitchen twine to help hold its shape. Place the chicken, breast-side up, in a roasting pan. Put the remaining onion into the pan, which will help color and flavor the sauce. Lay the strips of bacon across the breast of the chicken and roast for 25 minutes.

Remove the bacon and baste the chicken with the drippings and cook for another 25 minutes to brown the skin. The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving.

Meanwhile, remove the softened onion from the roasting pan. Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, and leaving the drippings. Place the roasting pan on top of the stove over medium heat and take a wooden spoon to scrape up the flavor from the bottom of the pan. Stir the flour into the drippings to make a roux-like paste. Pour in the chicken broth in stages; continue to stir to dissolve the flour evenly to prevent lumps. Stir in the sherry and season with salt and pepper.

To serve, carve the chicken tableside and squeeze the oranges from the cavity over the meat. (Tropi's note: The orange squeezing step is important; it imparts a lot of flavour into the chicken, and gives the skin an absoloutely gorgeous, golden and shiny tone.)

Sauteed Chicken Breats

1/3 cup flour
1 1/2 lbs boneless skinless chicken breasts
4 tablespoons butter
2 tablespoons oil
Juice of a lemon (Fresh is a must, unless you feel like eating something that tastes like Palmolive dish detergent in Lemony Fresh)
Salt
Freshly ground pepper (again, fresh is very important)
Minced Parsley


Spread the flour on a piece of waxed paper and dredge each chicken breast. Melt the butter and oil together in a skillet, being careful not to overheat them. When the butter foams, add the chicken, and cook on medium high heat for about 3 minutes on each side. Remove to a warm holding platter. Pour off all but about two tablespoons of fat from the pan, and add the lemon juice, salt and pepper to taste. When it is very hot, pour this sauce over the chicken, and sprinkle with minced parsley.

[apologia]

Go to www.cooking.com You can find any type dish there.

[tropicana]

Here's my chocolate chip cookie recipe. Feel free to expreiment with it.

1/2 cup butter
1/2 brown sugar
1/2 cup white sugar (Or, you can use just one type of sugar, and use twice as much)
1 large egg
1 tablespoon vanilla
1 1/8 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1/2 cup nuts, oatmeal, or other extras

Preheat the oven to 350 degrees fairenheit
Cream the butter, and add the sugars. When the mixture looks light and fluffy, add the egg and vanilla, and mix well. Sift together the flour, salt and baking soda, and add them to the sugar mixture. The dough should look very soft and pliable. Stir in the chocolate chips and extras, drop by teaspoons on a lightly greased cookie sheet, and bake for 8-10 minutes at 350 degrees.

[lknight21]

Pecan Crunchies

1/2 16 ounce box graham crackers
1/2 pound butter
1 cup dark brown sugar
1 cup pecans, chopped

Lightly oil a jelly roll pan and line with graham crackers.
Melt butter in a medium saucepan. Add brown sugar and stir until mixture bubbles vigorously.
Add pecans and quickly spread over the graham crackers. Bake at 350 degrees for 10 minutes.
Cut along indentations of the crackers, leave in pan and freeze for 1 hour.
Do not eliminate freezing because that is what makes these so crunchy.


Extremely additcting. Lots of butter though


P.S. http://www.thefunplace.com/recipes/ great recipies to

[swim2112]

Originally Posted by apologia

Go to www.cooking.com You can find any type dish there.

AWESOME!! Thanks

[swim2112]

RASPBERRY MINT ICED TEA
Ingredients:
• 4 cups boiling water
• 5 tea bags
• 1/4 cup mint leaves, crushed
• 1/4 cup sugar
• 1 (32-ounce) bottle cran-raspberry beverage
• Ice
• Fresh raspberries, if desired
• Lemon slices, if desired

Instructions:

Pour boiling water over tea bags and mint in 2-quart heat-proof pitcher. Let stand 10 minutes.

Remove tea bags and mint. Add sugar and cran-raspberry drink; stir until sugar is dissolved. Serve over ice; garnish with raspberries and lemon slices, if desired.
***********
CHOCOLATE FRAPPÉ

Ingredients:
• 1/4 cup hot water
• 1 (1 1/4-ounce) packet LAND O LAKES® Cocoa Classics® Premium Hot Cocoa Mix
• 1/2 cup chilled sparkling water

Instructions:

Place hot water and cocoa mix in 5-cup blender container. Cover; blend at high speed until well mixed (20 to 30 seconds).

To serve, pour over crushed ice. Add sparkling water; stir.
**********
STRAWBERRY DREAM

Ingredients:
• 2 cups vanilla ice cream
• 1 cup sliced strawberries
• 1/2 cup milk
• 1 (1 1/4-ounce) packet LAND O LAKES® Cocoa Classics® Chocolate & French Vanilla Premium Hot Cocoa Mix

Instructions:

Place all ingredients in 5-cup blender container. Cover; blend until smooth (50 to 60 seconds).
**********
CRANBERRY CITRUS SPARKLER
Ingredients:
• 1/2 cup fresh lime juice
• 4 cups ice cubes
• 1 1/2 cups water
• 1 (12-ounce) can frozen cranberry juice cocktail concentrate
• 2 (12-ounce) cans lemon or lime-flavored sparkling mineral water
• Lime slices

Instructions:

Place 1 tablespoon lime juice into each glass.

Combine ice cubes, water and cranberry juice concentrate in 5-cup blender container. Cover; blend at high speed until ice cubes are finely chopped (20 to 30 seconds).

Pour about 2/3 cup cranberry mixture and 1/3 cup sparkling water into each glass. Garnish with lime slices.

TIP: Two medium limes will yield approximately 1/2 cup fresh lime juice.

[lknight21]

MMMMMM those sound good.

Here's an old one but good
Peanut Butter rice Krispy treats

6 cups Rice Krispies
1 cup sugar
1 cup white Karo syrup
1 cup peanut butter
Combine sugar and syrup in a sauce pan. Bring to a boil and remove from heat*. Add peanut butter, Rice Kripsies, and mix.
Pour into a greased 9 X 13 inch pan or a cookie sheet for thinner bars. Press down, let cool. Cut into squares.

*Add about a 1/2 teaspoon of cinnamon and 1/2 teaspoon of sugar( yeah i know sounds weird ) acctually tastes good.

[swim2112]

WOW!!! I love rice krispies

You rock!!

What does your avvy mean?

[lknight21]

Thankies, Yeah, I love um (think Homer Simpson drooling) lol , oh my avy means Faith in chinese,(somthing i've needed in the past few weeks) . Oh forgot this one.

Quick Quesadillas

1/2 lb. (8 oz.) VELVEETA Cheese with Jalapeno Peppers, cut into 8 slices
8 flour tortillas (6 inch)


PLACE 1 VELVEETA slice on each tortilla. Fold tortillas in half. Place 2 tortillas on microwavable plate.
MICROWAVE on HIGH 30 to 45 seconds or until VELVEETA is melted. Repeat with remaining tortillas.
CUT each quesadilla in half. Serve immediately.

very cheesy and really quick to make on the go.

oh and also go to Kraft Foods you can search for quick stuff there to.

[swim2112]

I have started to organize all my recipes into categories. I am currently using photo albums and this form for my recipe cards.

[lknight21]

Pumpkin Gooey Butter Cakes


Recipe Summary
Prep Time: 30 minutes Cook Time: 50 minutes
Yield: : 6 to 8 servings
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg


Preheat oven to 350 degrees F.
To make the cake: Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare filling.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.


Very very very good and gooey.