(Closed) Recipe Swap?

posted 6 years ago in Cooking
Post # 4
Member
590 posts
Busy bee
  • Wedding: August 2012

My favorite is homemade Chicken Alfredo…

1 cup heavy whipping cream, 1 cup butter, garlic and basil to taste, 1-1/2 cups parmesean cheese.

Melt the butter and whipping cream together, add the parmesean cheese (since it comes in a 2 cup bag I usually just add the full bag). Add garlic and basil (I love garlic so add lots and sprinkle with a bit of basil). Stir until cheese is melted. Serve with fettuchini noodles and chicken.

*This is a bit tricky, I swear every time I make it the alfredo turns out differently! Sometimes it is smooth and creamy and othertimes the cheese clumps together, I haven’t figured it out! But I’ve been making it for years, and regardless it takes AMAZING! I always make with fresh broccoli w/ butter and paremesean cheese on top, and garlic bread.

Post # 5
Member
680 posts
Busy bee
  • Wedding: February 2012

Here’s one we enjoy now and again.

Pork Chops with Peppers and Onions

  • 4 pork chops, bone-in, 1-inch thick
  • 2 teaspoons fennel seeds
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 2 teaspoons paprika
  • Salt and pepper
  • 4 tablespoons extra virgin olive oil
  • 2 cubanelle peppers, seeded and thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 2 onions, quartered lengthwise, then thinly sliced
  • 3-4 cloves garlic, chopped or thinly sliced
  • 2 tablespoons tomato paste
  • 1 cup white wine orchicken stock 

    Combine the fennel seeds, red pepper flakes, granulated garlic, granulated onion and paprika. Season the chops with salt and pepper and rub generously with the spice mix.

    Heat a cast iron skillet and a second skillet over medium-high heat. Add 2 tablespoons of olive oil to each pan. Cook the chops for 5-6 minutes on each side in the cast iron skillet.

    While the chops cook, saute the peppers and onions, with salt and pepper, for 6-7 minutes then add the garlic and cook for 2-3 minutes more. Add the tomato paste and stir for 1 minute, then add the stock or wine and toss for a minute more.

    Serve the peppers and onions on top of the chops.

This serves 4 so I usually just half it. Usually I’ll save a pan, take chops out and keep warm while I do the veg/sauce. Green bell peppers are just as good in palce of the cubanelles. And I’ve made it with and without the fennel, doesn’t seem to make a bit of difference IMO. And I’m sure this would be good with chicken too! If I can think of something else I’ll post it! 

Post # 6
Member
3626 posts
Sugar bee
  • Wedding: September 2012

I like to make pasta tossed with steamed shrimp and veggies (spinach, asparagus, broccoli, whatever, sauteed in olive oil, garlic and black pepper), and parmesan cheese. Soooo good and easy. I don’t measure anything or use a recipe.

Post # 7
Member
3626 posts
Sugar bee
  • Wedding: September 2012

Also, Paula Deen has an amazing recipe for Tuscan carbonara on her website.

Post # 8
Member
590 posts
Busy bee
  • Wedding: August 2012

@Josina:  It should be 1/4 cup butter, not 1 cup! My bad. 🙂

Post # 9
Member
1106 posts
Bumble bee
  • Wedding: May 2014

I have two super yummy recipes, and even something for dessert if you’re interested! My problem is my cooking skills have grown and so I eye just about everything.. My boyfriend requests these two every two weeks or so, I assume that means they’re delicious..

 

3-5 Large Potatoes (I ususally use the Idahoan packages)

Onion

Shredded Cheese

1lb Ground Beef

Beef Broth

Ketchup

Vegetables (We like putting corn and sqaush in ours, but people prefer all different sorts)

 

Preheat the over to 375.

Depending on if you’re making real mashed potatoes, or packaged ones, get some water boiling and either boil the potatoes or stir the ingredients together. Also do this for frozen vegetables, squash, carrots or any other veggies that needs it!

Then pour some vegetable oil in a pan over med-high and begin sauteing the onions. Add the 1lb of ground beef, once that starts to get brown (drain the grease out) and go ahead and add a little bit of ketchup (count to about 3 while giving it a good squeeze) and then add about 1/4-1/2 cup of beef broth. Once the liquid starts to really bubble, turn it to about low-med and put a cover over it for 5minutes. 

Then, take a casserole dish and put the meat on the bottom, add the veggies and then the shredded cheese! Put it in the oven for 15minutes and voila! You can even pick up some yummy bread to go with it!

 

 

Another good one is stuffed peppers! Mmmm!

4-5 Green peppers

1lb Ground Beef

Package of Spanish Rice

Cayenne Pepper (If you like spicy food)

Shredded Cheese

Onion (Optional)

 

Preheat the over to 350. Begin boiling water in a large sauce pan, add the peppers and let it boil for at least 10minutes, but no more then about 20min. Also make sure to follow the instructions on the rice packet, usally says boil 2cups of water and the contents of the packet for about 7min. (I usually add a bunch of cayenne pepper to the rice, for whatever reason it seems to pick up the flavors best)

During this time, if you do use the onions put them in the frying pan with vegetable oil to saute them. Then add the beef, once it gets brown make sure to dispose of the grease, then add the rice and shredded cheese (as much or little as you like). Take the peppers out of the water, and add the beef/rice mixture into them. Top with a little more cheese before you put the tops on. Then, I usually take some tomato sauce (spaghetti sauce + water) and you pour it over the tops of the cheese and the tops of the green peppers so it doesnt dry out! Put them in for about 15minutes and Mmmmmmmmm! This one is my ultimate favorite recipe. 

 

 

Hope this helps! I’ve never told anyone my recipes before so if they’re hard to understand and you’re interested in any of them, just message me! Hope everything turns out wonderful for you!

Post # 10
Member
4803 posts
Honey bee
  • Wedding: September 2011

@Josina:  I make something super similar but I season the chicken with cajun seasoning before putting it in and add a little to the sauce too, it is amazing! I also use lemon-pepper seasoning in the sauce, but not very much butter at all. I’d say the clumps are probably coming from either the butter or the parmesan cheese (probably the cheese), because I use those two ingredients much more sparingly and it never clumps.

ETA: Saw you changed the butter amount, that makes a lot more sense haha! I’d say tone it down a bit on the cheese.

Post # 12
Member
8738 posts
Bumble Beekeeper
  • Wedding: September 2011

This is a go-to favorite of mine. Really cheesy and saucy. I made it for dinner saturday night.

Here’s the recipe:

Cheesy Chicken Enchiladas

Ingredients

 

  • 1 cup fat-free sour cream

  • 1/4 tsp black pepper, Dash

  • 1/4 cup salsa

  • 3/4 tsp ground coriander

  • 1/2 cup onion(s), Chopped

  • 6 medium flour tortilla(s), 6-inch, 6 inch

  • 1/4 cup all-purpose flour

  • 2 medium Dole Bell Pepper, Chopped (3/4 cup)

  • 2 breast boneless, skinless chicken breasts, cooked and shredded

  • 1 cup low-fat shredded cheddar cheese

  • cooking spray

  • 2 1/2 cup fat-free, reduced-sodium chicken broth,

Instructions

Preheat oven to 350
Sauté onion and bell pepper in a sauce pan w/ cooking spray.
Combine flour, coriander, and black pepper in a medium bowl, gradually add broth, whisking until well-blended.
Add to saucepan and bring to a boil. Cook for 3 min or until thick stirring frequently.
Remove from heat, stir in cheese and sour cream.
Combine 1-cup cheese mixture with chicken and salsa in a bowl.
Spread 1/2 cup chicken mixture down center of each tortilla, roll up. Place in a 13 X 9 inch baking dish coated w/ cooking spray. Pour remaining cheese mixture over tortillas. Bake at 350 for 20 min or until bubbly.

Post # 13
Member
8738 posts
Bumble Beekeeper
  • Wedding: September 2011

Also, this is another sauce I made recently. Can be served over pan grilled chicken breasts or fillet.

 

Chicken Breasts (or Filet Mignon) Diable Sauce

Cook Chicken Breasts or Filets in a pan in a mix of 1 tbsp butter and 1 tbsp oil

Once cooked set aside, cover with foil and set in a 200 degree oven to stay warm.

To the hot pan add 1 finely chopped shallot and 1 finely chopped garlic clove. 

Pour in 1/3 cup dry white wine (for beef use 1/4 c dry white wine and 2 tbsp cognac, armagnac or brandy)

 

Let it boil for a few seconds scraping any brown bits off the bottom of the pan.

Pour in 1/2 c heavy cream

As soon as it reaches a boil add 3 tbsp Dijon or grainy mustard and 1-2 tsp of Worcestershire sauce

Taste sauce and decide whether it needs more mustard, Worcestershire, or pepper.

When sauce is ready, pour any juices that collected from resting chicken or filet into the sauce, stir and serve the meat with the sauce.

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