I do not eat beef or pork, please respond with yummy dishes for dinner!!
Answers:
Baked Macaroni & Cheese
? cup heavy cream
? cup milk
3 Tbsp butter
2 Tbsp flour
1 lb!. macaroni, boiled al dente, according to pkg!. directions
1? c ups yellow cheddar cheese, shredded
1? cups Muenster cheese, shredded
Heat the milk and cream together in microwave!. Melt butter in large saucepan, then add all the flour stirring constantly!. Let cook for 4-5 minutes, continuing to stir!. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk!. Add cheese to white sauce and stir!. (Save a bit of cheese for the topping!.) Stir sauce into macaroni and place in a buttered casserole dish!. Place in 350° oven until slightly brown and bubbly on top -- 25-30 minutes!.
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LEMON ARTICHOKE CHICKEN
This dish is elegant enough for company but simple enough for weeknight meals!. Prep and Cook Time: about 1 hour!.
4 boned, skinned chicken breast halves (about 8 oz!. each), rinsed, dried, and pounded to an even thickness of ?-?”
? tsp each salt and lemon pepper
2 Tbsp butter
1 can (14 oz!.) quartered artichoke hearts, drained
2 Tbsp!. dry sherry
2 Tbsp!. grated lemon peel
2 tsp lemon juice
? cup whipping cream
? cup grated parmesan cheese
1!. Preheat oven to 350°!. Season both sides of chicken with S&P!. In a 10” frying pan over med-high heat, melt the butter!. Add chicken in batches and cook, turning once, until browned on both sides, about 4 minutes per side!. Transfer chicken to a 9”x13” baking dish and add artichoke hearts!.
2!. Add sherry, lemon peel, and lemon juice to remaining butter in frying pan; stir over medium heat until well blended and hot, 2 to 3 minutes!. Add cream and stir!. Remove from heat and pour sauce over chicken!. Sprinkle with cheese!.
3!. Bake until sauce is bubbling and golden brown on top, 20 to 25 minutes!.
--Sunset Magazine, Feb 2006
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Pecan Crusted Chicken Breasts with Maple Dijon Sauce
This is an ideal entree for entertaining!. The chicken can be sauteed several hours ahead, leaving only the baking for last minute!. The recipe can easily be doubled or tripled; simply saute the chicken in batches!. It is also good cold!.
1/2 cup + 3 tablespoons olive oil, divided
1/4 cup + 4 tablespoons Dijon mustard + more to taste
1/4 cup dry white wine or dry vermouth
1 tablespoon minced garlic
2 teaspoons finely chopped fresh sage leaves
4 skinless, boneless chicken breasts (without the tenderloin attached)
7 tablespoons pure maple syrup
1 1/2 cups finely chopped pecans
1 cup all-purpose flour
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
Whisk 1/2 cup olive oil, 1/4 cup mustard, wine, garlic and sage in a bowl!. Pour into a heavy Ziploc bag!. Add chicken, turning to coat all sides!. Refrigerate for at least 6 hours or overnight, turning once!.
To make sauce: Whisk maple syrup with 4 tablespoons Dijon!. Taste and add 1 or 2 more teaspoons Dijon to taste!. (Sauce may be refrigerated overnight!. Bring to room temperature before serving!.) Mix pecans, flour, salt and pepper on a plate!. Remove chicken from marinade!. Coat chicken on both sides with pecan mixture!. If time permits, refrigerate at least 1 hour to help crumbs adhere!.
In a large skillet, heat remaining 3 tablespoons olive oil over medium-high heat until hot!. Add chicken!. Cook until golden, about 3 minutes per side!. Place on greased, rimmed baking sheet!. (Cooled breasts may be refrigerated covered for several hours!.)
Preheat oven to 425°!. Bake chicken until cooked through, about 12 minutes, if at room temperature; 16-18 minutes, if chilled!. Transfer to plates, drizzle with maple-mustard sauce and pass the rest!.
Serves 4
--RazzleDazzleRecipes!.com
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CHINESE CHICKEN WITH ALMONDS
1 lb!. boneless, skinless chicken meat
2 Tbsp oil
1 tsp!. toasted sesame oil, optional
1 tsp salt
2 Tbsp soy sauce
2 sticks celery, thinly slices
2 oz fresh mushrooms, thinly sliced
4 oz frozen peas
1 cup chicken stock
2 tsp cornstarch
3 oz split, toasted almonds
Cut the meat into paper thin slices and salt!. Heat the oils, add chicken and fry for about 5 minutes or until the meat is tender!. Add the soy sauce and mix well!.
Add celery, mushrooms, and peas, mix well and cook for 1 minute!. Add the stock, bring to the boil and simmer for 3-5 minutes!.
Mix the cornstarch to a smooth paste with a little cold water, stir into the pan, bring to the boil, stirring all the time until slightly thickened!.
Add the almonds and serve over steamed rice!.
Www@FoodAQ@Com
? cup heavy cream
? cup milk
3 Tbsp butter
2 Tbsp flour
1 lb!. macaroni, boiled al dente, according to pkg!. directions
1? c ups yellow cheddar cheese, shredded
1? cups Muenster cheese, shredded
Heat the milk and cream together in microwave!. Melt butter in large saucepan, then add all the flour stirring constantly!. Let cook for 4-5 minutes, continuing to stir!. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk!. Add cheese to white sauce and stir!. (Save a bit of cheese for the topping!.) Stir sauce into macaroni and place in a buttered casserole dish!. Place in 350° oven until slightly brown and bubbly on top -- 25-30 minutes!.
------------------
LEMON ARTICHOKE CHICKEN
This dish is elegant enough for company but simple enough for weeknight meals!. Prep and Cook Time: about 1 hour!.
4 boned, skinned chicken breast halves (about 8 oz!. each), rinsed, dried, and pounded to an even thickness of ?-?”
? tsp each salt and lemon pepper
2 Tbsp butter
1 can (14 oz!.) quartered artichoke hearts, drained
2 Tbsp!. dry sherry
2 Tbsp!. grated lemon peel
2 tsp lemon juice
? cup whipping cream
? cup grated parmesan cheese
1!. Preheat oven to 350°!. Season both sides of chicken with S&P!. In a 10” frying pan over med-high heat, melt the butter!. Add chicken in batches and cook, turning once, until browned on both sides, about 4 minutes per side!. Transfer chicken to a 9”x13” baking dish and add artichoke hearts!.
2!. Add sherry, lemon peel, and lemon juice to remaining butter in frying pan; stir over medium heat until well blended and hot, 2 to 3 minutes!. Add cream and stir!. Remove from heat and pour sauce over chicken!. Sprinkle with cheese!.
3!. Bake until sauce is bubbling and golden brown on top, 20 to 25 minutes!.
--Sunset Magazine, Feb 2006
-------------------------
Pecan Crusted Chicken Breasts with Maple Dijon Sauce
This is an ideal entree for entertaining!. The chicken can be sauteed several hours ahead, leaving only the baking for last minute!. The recipe can easily be doubled or tripled; simply saute the chicken in batches!. It is also good cold!.
1/2 cup + 3 tablespoons olive oil, divided
1/4 cup + 4 tablespoons Dijon mustard + more to taste
1/4 cup dry white wine or dry vermouth
1 tablespoon minced garlic
2 teaspoons finely chopped fresh sage leaves
4 skinless, boneless chicken breasts (without the tenderloin attached)
7 tablespoons pure maple syrup
1 1/2 cups finely chopped pecans
1 cup all-purpose flour
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
Whisk 1/2 cup olive oil, 1/4 cup mustard, wine, garlic and sage in a bowl!. Pour into a heavy Ziploc bag!. Add chicken, turning to coat all sides!. Refrigerate for at least 6 hours or overnight, turning once!.
To make sauce: Whisk maple syrup with 4 tablespoons Dijon!. Taste and add 1 or 2 more teaspoons Dijon to taste!. (Sauce may be refrigerated overnight!. Bring to room temperature before serving!.) Mix pecans, flour, salt and pepper on a plate!. Remove chicken from marinade!. Coat chicken on both sides with pecan mixture!. If time permits, refrigerate at least 1 hour to help crumbs adhere!.
In a large skillet, heat remaining 3 tablespoons olive oil over medium-high heat until hot!. Add chicken!. Cook until golden, about 3 minutes per side!. Place on greased, rimmed baking sheet!. (Cooled breasts may be refrigerated covered for several hours!.)
Preheat oven to 425°!. Bake chicken until cooked through, about 12 minutes, if at room temperature; 16-18 minutes, if chilled!. Transfer to plates, drizzle with maple-mustard sauce and pass the rest!.
Serves 4
--RazzleDazzleRecipes!.com
------------------------
CHINESE CHICKEN WITH ALMONDS
1 lb!. boneless, skinless chicken meat
2 Tbsp oil
1 tsp!. toasted sesame oil, optional
1 tsp salt
2 Tbsp soy sauce
2 sticks celery, thinly slices
2 oz fresh mushrooms, thinly sliced
4 oz frozen peas
1 cup chicken stock
2 tsp cornstarch
3 oz split, toasted almonds
Cut the meat into paper thin slices and salt!. Heat the oils, add chicken and fry for about 5 minutes or until the meat is tender!. Add the soy sauce and mix well!.
Add celery, mushrooms, and peas, mix well and cook for 1 minute!. Add the stock, bring to the boil and simmer for 3-5 minutes!.
Mix the cornstarch to a smooth paste with a little cold water, stir into the pan, bring to the boil, stirring all the time until slightly thickened!.
Add the almonds and serve over steamed rice!.
Www@FoodAQ@Com
top 10 dishes(can be served for dinner^^)
> I see that your a vegetarian!
hhahahaha!
hope i helped^^
Green leafy vegetables Eat them raw, throw them into a broth, add them to juices!. Their chlorophyll helps swab out environmental toxins (heavy metals, pesticides) and protects the liver!.
Lemons You need to keep the fluids flowing to wash out the body and fresh lemonade is ideal!. Its vitamin C, considered the detox vitamin, helps convert toxins into a water-soluble form that's easily flushed away!.
Watercress Put a handful into salads, soups, and sandwiches!. The peppery little green leaves have a diuretic effect that helps move things through your system!. And cress is rich in minerals too!.
Garlic Add it to everything -- salads, sauces, spreads!. In addition to the bulb's cardio benefits, it activates liver enzymes that help filter out junk!.
Green tea This antioxidant-rich brew is one of the healthiest ways to get more fluids into your system!. Bonus: It contains catechins, which speed up liver activity!.
Broccoli sprouts Get 'em at your health-food store!. They pack 20 to 50 times more cancer-fighting, enzyme-stimulating activity into each bite than the grown-up vegetable!.
Sesame seeds They're credited with protecting liver cells from the damaging effects of alcohol and other chemicals!. For a concentrated form, try tahini, the yummy sesame seed paste that's a staple of Asian cooking!.
Cabbage There are two main types of detoxifying enzymes in the liver; this potent veggie helps activate both of them!. Coleslaw, anyone!?
Psyllium A plant that's rich in soluble fiber, like oat bran, but more versatile!. It mops up toxins (cholesterol too) and helps clear them out!. Stir powdered psyllium into juice to help cleanse your colon, or have psyllium-fortified Bran Buds for breakfast!.
Fruits, fruits, fruits They're full of almost all the good things above: vitamin C, fiber, nutritious fluids, and all kinds of antioxidants!. Besides, nothing tastes better than a ripe mango, fresh berries, or a perfect pear!.
Www@FoodAQ@Com
> I see that your a vegetarian!
hhahahaha!
hope i helped^^
Green leafy vegetables Eat them raw, throw them into a broth, add them to juices!. Their chlorophyll helps swab out environmental toxins (heavy metals, pesticides) and protects the liver!.
Lemons You need to keep the fluids flowing to wash out the body and fresh lemonade is ideal!. Its vitamin C, considered the detox vitamin, helps convert toxins into a water-soluble form that's easily flushed away!.
Watercress Put a handful into salads, soups, and sandwiches!. The peppery little green leaves have a diuretic effect that helps move things through your system!. And cress is rich in minerals too!.
Garlic Add it to everything -- salads, sauces, spreads!. In addition to the bulb's cardio benefits, it activates liver enzymes that help filter out junk!.
Green tea This antioxidant-rich brew is one of the healthiest ways to get more fluids into your system!. Bonus: It contains catechins, which speed up liver activity!.
Broccoli sprouts Get 'em at your health-food store!. They pack 20 to 50 times more cancer-fighting, enzyme-stimulating activity into each bite than the grown-up vegetable!.
Sesame seeds They're credited with protecting liver cells from the damaging effects of alcohol and other chemicals!. For a concentrated form, try tahini, the yummy sesame seed paste that's a staple of Asian cooking!.
Cabbage There are two main types of detoxifying enzymes in the liver; this potent veggie helps activate both of them!. Coleslaw, anyone!?
Psyllium A plant that's rich in soluble fiber, like oat bran, but more versatile!. It mops up toxins (cholesterol too) and helps clear them out!. Stir powdered psyllium into juice to help cleanse your colon, or have psyllium-fortified Bran Buds for breakfast!.
Fruits, fruits, fruits They're full of almost all the good things above: vitamin C, fiber, nutritious fluids, and all kinds of antioxidants!. Besides, nothing tastes better than a ripe mango, fresh berries, or a perfect pear!.
Www@FoodAQ@Com
SPINACH STUFFED SHELLS
Preheat oven to 350
24 jumbo macaroni shells
1 (32 ounce) jar spaghetti sauce (I use Ragu)
1 (10 oz) frozen, chopped spinach, thawed and remove as much water as possible –squeeze
2 C Ricotta cheese
2 C (8 oz) shredded mozzarella
1 small onion, diced
? cup grated parmesan
2 t!. chopped fresh parsley
1 t!. dried oregano
Dash of hot sauce
Dash of ground nutmeg
? C Parmesan cheese
Cook macaroni shells according to package directions; drain and set aside
Spoon 1 C spaghetti sauce into a lightly greased 9 x 13 x 2 baking dish; set aside remaining sauce!.
Combine next 9 ingredients; mix well!. Stuff each macaroni shell with 1 ? Tbs!. spinach mixture, and arrange in baking dish!. Spoon remaining sauce over shells; sprinkle with ? cup Parmesan cheese!. Cover and bake at 350 degrees for 30 – 40 minutes!.
Yield : 6 – 8 servings
Www@FoodAQ@Com
Preheat oven to 350
24 jumbo macaroni shells
1 (32 ounce) jar spaghetti sauce (I use Ragu)
1 (10 oz) frozen, chopped spinach, thawed and remove as much water as possible –squeeze
2 C Ricotta cheese
2 C (8 oz) shredded mozzarella
1 small onion, diced
? cup grated parmesan
2 t!. chopped fresh parsley
1 t!. dried oregano
Dash of hot sauce
Dash of ground nutmeg
? C Parmesan cheese
Cook macaroni shells according to package directions; drain and set aside
Spoon 1 C spaghetti sauce into a lightly greased 9 x 13 x 2 baking dish; set aside remaining sauce!.
Combine next 9 ingredients; mix well!. Stuff each macaroni shell with 1 ? Tbs!. spinach mixture, and arrange in baking dish!. Spoon remaining sauce over shells; sprinkle with ? cup Parmesan cheese!. Cover and bake at 350 degrees for 30 – 40 minutes!.
Yield : 6 – 8 servings
Www@FoodAQ@Com
http://www!.kraftfoods!.com/kf/Dinner/Top1!.!.!.
http://www!.kraftfoods!.com/kf/Dinner/Top1!.!.!.
http://www!.kraftfoods!.com/kf/Dinner/Top1!.!.!.
THIS IS A GREAT WEBSITE!!!! hope you like it!.Www@FoodAQ@Com
http://www!.kraftfoods!.com/kf/Dinner/Top1!.!.!.
http://www!.kraftfoods!.com/kf/Dinner/Top1!.!.!.
THIS IS A GREAT WEBSITE!!!! hope you like it!.Www@FoodAQ@Com
slice yellow squash, zucchini, onion & saute in a bit of butter, add seasonings to taste such as oregano, parsley, salt, pepper, garlic powder, onion powder, about 2 min before ready to serve from skillet add chopped roma tomatoes & just warm them then serve
the above is great on its own but you can add chicken italian sausage or other veggies as you preferWww@FoodAQ@Com
the above is great on its own but you can add chicken italian sausage or other veggies as you preferWww@FoodAQ@Com
Turkey:
http://food!.yahoo!.com/recipes/kraft/6060!.!.!.
Baked Possum:
http://www!.cdkitchen!.com/recipes/recs/62!.!.!.
Horsemeat, tripe & spinach stew:
http://www!.recipezaar!.com/160793
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http://food!.yahoo!.com/recipes/kraft/6060!.!.!.
Baked Possum:
http://www!.cdkitchen!.com/recipes/recs/62!.!.!.
Horsemeat, tripe & spinach stew:
http://www!.recipezaar!.com/160793
Www@FoodAQ@Com
couscous with butter, baked potato with cheese and sour cream or butter and a salad with olive oil or a dressingWww@FoodAQ@Com
Try searching foodnetwork!.com for chicken and seafood dishes!.Www@FoodAQ@Com