Recipe Sharing: Swingers Discussion 15226810101

155
Recipe Sharing: Swingers Discussion 15226810101

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TOPIC: Recipe Sharing

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User Details are only visible to members.	here it is!
Philadelphia PA			Username hidden (1415 post)

User Details are only visible to members.	Hiya Creamy! Don't have one but will be checking back to see if you get one.
Lyndhurst NJ			Username hidden (3577 post)

User Details are only visible to members.	I am looking for a chewey oatmeal cookie.... my tried and ture recipie is no longer coming out right... tried it 3 times and dry as sand!!! HELP!!!
Myerstown PA			Username hidden (4988 post)

User Details are only visible to members.	Rachel Ray has a great recipe for creole chicken spezzacata in her 30 Minute Meals.
Treasure Is FL			Username hidden (6109 post)

User Details are only visible to members.	Giada has a great recipe for chicken piccata in her 'Everyday Italian' cookbook.
Treasure Is FL			Username hidden (6109 post)

User Details are only visible to members.	One of my fav risotto's: Shrimp Risotto 5 cups chicken broth 3/4 cup dry white wine 6 tbsp butter 2 tbsp minced garlic 1/2 tsp dried crushed red pepper 1 bay leaf 3/4 lb uncooked shrimp peeled and deveined 1/2 cup finely chopped onion 1 1/2 cups arborio 3 tbsp chopped fresh parsley 1/4 cup cream 1/2 cup grated parmesan Warm broth and 1/4 cup wine in microwave Melt 2 tbsp butter in skillet. Add half garlic and red pepper and saute 30 sec. Add shrimp. Saute until shrimp begins to turn pink about 2 min. Add remaining 1/2 cup wine. Simmer until shrimp are just cooked through. Drain shrimp reserving cooking liquid. Melt remaining 4 tbsp butter in heavy saucepan. Add onion and remaining garlic, saute until onion is golden. Add rice (arborio) and stir to coat, 2 min. Add 1 to 2 cups broth mixture. Simmer until liquid is absorbed stirring often. Continue adding 1/2 cup liquid at a time stirring often and simmering until liquid is absorbed each time. Add cream after you use all the liquid. Cook until tender and creamy, about 5 min. Add a final shot of white wine. Stir in reserved shrimp cooking liquid. Add shrimp. Add parmesan. Remove from heat. Stir in 2 tbsp parsley. Season with salt and pepper. Transfer to plate. Sprinkle with remaining parsley
Apollo PA			Username hidden (741 post)

User Details are only visible to members.	Lasagna Cupcakes HUGE HIT!!! They were very good and didn't take very long to throw together. My friends and kid loved them!
Gap PA			Username hidden (1663 post)

User Details are only visible to members.	Just found this today! This is my dinner tonight!! I think this will be awesome for freezing and having for lunch or snacks at work. Lasgana Cupcakes -YUPPERS!!! Cupcakes! Ingredients 2 cup marinara sauce 1.5 pound ground beef or sausage 24 wonton wrappers 16 ounces shredded mozzarella 6 ounces Parmesan cheese 8 ounces Ricotta cheese Directions Preheat oven to 375 degrees. Spray muffin tin with cooking spray. Brown beef/sausage and season with salt and pepper. Drain. Cut wonton wrappers into circle shapes using a biscuit cutter or using the top of a drinking glass. You can cut several at a time. Reserve 12 tablespoons Parmesan cheese and 12 tablespoon mozzarella for the top of you cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, Ricotta cheese, and mozzarella cheese. Top with a little meat and marinara sauce. Use around 1-2 teaspoons of all the ingredients depending on your personal preference. Repeat layer starting second layer with a wonton wrapper and ending with marinara sauce. Top with reserved Parmesan and mozzarella cheese. Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. Cooling will help set the cupcakes. To remove use a knife to loosen the edges then pop each lasagna out. Serve!
Gap PA			Username hidden (1663 post)

User Details are only visible to members.	This sounds tasty Funshine. Gonna try it! My kids got me eating only 6oz of red meat a week... so I'm definitely looking for stuff like this!
Lyndhurst NJ			Username hidden (3577 post)

User Details are only visible to members.	Chicken Corn and Green Chili Chowder ingredients 3 cooked chicken breasts diced/chunks 1 medium onion, chopped (1/2 cup) 2 tablespoons margarine or butter 2 tablespoons all-purpose flour 2 cups water 1 large potato, peeled and diced (1 cup) 1 10-ounce package frozen whole kernel corn 1 4-ounce can chopped green chili peppers 1 tablespoon instant vegetable or chicken bouillon granules 1/4 teaspoon coarsely ground pepper 2 cups milk directions In a large saucepan cook onion in hot margarine or butter until tender but not brown. Stir in flour. Add water, potato, corn, chili peppers, bouillon granules, cooked chicken and pepper. Bring to a boil; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. Stir in the milk; heat through. To serve, ladle chowder into individual bowls. Makes 4 servings. Note: To use fresh corn; omit the frozen corn and use a sharp knife to remove the kernels from 2 medium ears of sweet corn. Make-Ahead Tip: Prepare chowder. Transfer to bowl; cover and chill up to 48 hours. Reheat in saucepan over medium heat, stirring constantly. Serve as above.
Gap PA			Username hidden (1663 post)

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TOPIC: Recipe Sharing