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Hello,
Thank you Lisa, Robin, Kenz, Harlean, Randa, LRP and ragteller for today's recipes.
Chicken and Rice Dishes
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I'm currently making my first batch of homemade vanilla extract using 1 3/4 c white rum (is that bad to use white instead of dark?), 1/4 c distilled water and 6 sliced bourbon vanilla beans to sit for 8 weeks, shaken once a day. I hope it works out, but now I'm wondering about making my own almond extract. I know I have to make it with an alcohol base and edible almond oil, but I don't know exactly how or where to get edible almond oil (I read that bitter almond oil has a better, stronger flavor for cooking). Any help there?
Char from Idaho
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Does anyone have anyone have any canning recipes or site(s) that have canning recipes on them? When I do a search it's just too much to look through. I am specifically looking for stew and soup recipes.
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Mindy from Oregon
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I am looking for a recipe similar to the famous Harry and David's red pepper and onion relish if anyone has one I would love to have it.
Glenda from Kenora, Ontario
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I recently froze some fresh corn. It is cut off the cob. I followed the recipe, but it is too sweet when cooked. My request is, can someone tell me what to do to make it less sweet tasting?
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Today's Recipes
Crisp And Creamy Baked Chicken
Preheat oven to 400 degrees F. Coat chicken with Shake-n-Bake, place in 9x13 inch pan. Bake 25 minutes. Beat soup and milk together until well blended. Pour evenly over chicken. Sprinkle with cheese. Bake 5 minutes or until cheese is melted and sauce is bubbly. Serve with rice.
By IMAQT1962 from ILLINOIS
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Dip oreo cookies in prepared pancake batter and fry in hot vegetable oil until puffy and golden. Then drain on paper towel and sprinkle with powdered sugar. Enjoy!!
By Kenz from San Jose,CA.
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This is a healthy meatless casserole, but if you prefer, you might brown some ground beef or ground turkey and add to the sauce mixture.
Cut squash in half lengthwise; scoop out seeds. Wrap in plastic wrap and microwave on high for 7-10 minutes, just until strands can be scooped out with a fork. (Do not overcook)
Heat olive oil in skillet and add onion and carrot. Saute 5 minutes over medium heat. Add remaining vegetables. Saute, stirring frequently, until veggies are tender crisp, about 10 minutes. Add the spices and garlic, and simmer for 15 minutes.
Combine squash and vegetable mixture, and layer in casserole alternately with Cheeses. Bake for 30 minutes at 350 degrees F ; until cheese is bubbly, and slightly browned. Let cool for 15-20 minutes before serving.
By Harlean from Hot Springs, Arkansas
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Prepare lasagna noodles as directed on package. Rinse, let stand in warm water. Combine fresh vegetables, onions and garlic in 3-quart casserole; microwave at high (100%) until vegetables are tender, 10 to 12 minutes, stirring once. Drain well on paper towels. In a medium bowl, combine ricotta cheese with spices, eggs, parsley, one cup of cheddar cheese and parmesan cheese. Set aside.
Place lasagna noodles on paper towel to drain and cut in half crosswise. Spray two 8-inch round or square baking dishes with nonstick spray.
Layer 4 noodles, 1/4 of vegetables and 1/4 of ricotta mixture in first dish. Top with 4 noodles, 1/4 of vegetables and 1/4 of ricotta mixture. Again, top with 4 noodles and 1/2 c of cheddar cheese. Repeat with second dish.
Cover with plastic wrap. Microwave at medium high (70%) until hot, 10-12 minutes. let stand covered 10 minutes. Repeat with second dish.
Makes 8 servings.
By LRP from LOWELL, MASS
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Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a trifle dish or decorative glass bowl. Layer with half of the coffee, half of the pudding, half of the whipped topping, and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving. Yield: 8-10 servings.
By Robin from Washington, IA
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Make up a few batches of these when you can, then on extra busy days you can quickly prepare a main course.
Divide the oil between 2 large skillets. Add half the onions, garlic, celery, and carrots to each skillets. Cook over moderate heat for 10 minutes, stirring occasionally. Divide the meat between them. Break up the meat with a large spoon, then stir and cook until the meat is no longer pink. Divide the salt, pepper, Worcestershire sauce, and spaghetti sauce, between the skillets. Cover and simmer about 20 to 25 minutes. Spoon off all the fat. Cool thoroughly. Spoon the mixture into seven 1-pint freezer containers, leaving 1/2-inch space at the top. Seal tightly and label containers. Freeze. Use within 3 months. Makes about 7 pints.
By Randa from San Marcos, Tx
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Need a quick and inexpensive breakfast? I always make extra baked potatoes and keep them in the fridge. At breakfast, I cut one up, put it in a pan sprayed with non-stick cooking spray. I add anything I have on hand in the fridge, such as extra onion or bell pepper, broccoli, squash, corn, ham. . .anything will work. While it's cooking, I whip 2 eggs in a cup and add into the pan. Egg substitute works well with this recipe also. Once it's scrambled, I add a little cheddar or small amount of Velveeta cheese. I usually toast wheat bread and add the mixture onto it, wrap it up and my husband has a to-go breakfast ready when he is out of the shower. From start to finish, it takes less than 10 minutes and is much better than take out!
By ragteller from Tofield, Alberta, Canada
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Sunshine Carrot Pineapple Cake
In a large bowl, combine the first 7 ingredients. Combine oil, lemon juice, and vanilla. Drain pineapple, reserving juice. If necessary, add enough water to juice to measure 3/4 cup. Add oil mixture and pineapple juice mixture to dry ingredients. Stir just until moistened. Fold in pineapple. Place in greased 9x13 inch baking pan. Bake at 350 degrees F. for 40-50 minutes.
Beat cream cheese and sugar until smooth. Fold in whipped cream. Spread over cake. Sprinkle with coconut if desired.
By Robin from Washington, IA
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I was doing some cooking yesterday, and had (what I thought) was a good idea! I had shredded some zucchini into some muffin mix, but still had some left over. I also had some extra sweet potato left after I made sweet potato fries, and the stalks from some broccoli that I had already cut off the florets. I hated to just throw the extra vegetables away, what a waste! So, I peeled the broccoli stalks, diced them and the other vegetables up, and decided to make vegetable soup. I just added some other vegetables I had in the freezer. I figured that it was a nutritious way to "recycle" the broccoli stalks and leftover bits of vegetables; and there was no waste!
By Lisa from WI from Kenosha, WI
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