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Recipes
Cheesy Chicken Soup/Dip
By Nitaj3
Brown diced green onions in 1 TBLS butter or oil, then add broth, soup, black beans, corn and tomatoes
- 1 bunch green onions
- 2 Cans Chicken Broth
- 2 Cans Cream of Chicken Soup
- 1 Can black beans, drained and rinsed
- 1 Can corn - drained
- 1 Can Rotel tomatoes
- 1 TBLS Chili powder
- 1 tsp cumin
- 1 pound Velveeta
- 2-3 C shredded cooked chicken
Potato Pancakes with Smoked Salmon
By Nitaj3
Combine onion, potatoes, dill, salt, pepper and egg white in a medium bowl and stir to combine
- 1 onion, finely chopped 1
- 500 g yukon gold potatoes, peeled & grated 1 lb
- 15 ml fresh dill, chopped 1 tbsp
- salt & pepper to taste -
- 1 egg white 1
- 112 g smoked salmon 4 oz
- 50 ml sour cream 1/4 cup
- cooking spray -
Magic Cake
By Nitaj3
INSTRUCTIONS Preheat oven to 325 F degrees
- 4 eggs (separate yolks from whites) at room temperature
- 1 tsp vanilla extract
- 150 g (3/4 cup) sugar
- 125 g (1 stick) butter, melted
- 115 g (4 oz or 3/4 cup) of all purpose flour
- 500 ml (2 cups) milk lukewarm
- powdered sugar for dusting cake
Chicken and Orzo bake
By Nitaj3
Preheat oven to 375. In large skillet, melt 2 tablespoons of butter
- 1 stick butter, divided
- 6 chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 shallot, chopped
- 2 cloves garlic, minced
- 1 lb mushrooms, sliced,
- 1 tablespoon fresh sage, chopped
- 1 16 oz package orzo
- 32 oz chicken broth
Shrimp and Grits
By Nitaj3
Meanwhile, in a large skillet, melt 1 tablespoon butter over medium
- Ingredients
- 3/4 cup quick-cooking grits
- 1/2 cup shredded cheddar (2 ounces)
- Salt
- 3 tablespoons unsalted butter, divided
- 1 bunch scallions, thinly sliced
- 1 chipotle in adobo sauce, seeded and chopped, plus 1 tablespoon sauce
- 1/2 cup chicken broth
- to 35), frozen large shrimp (31 to 35), thawed, peeled, and deveined (tails left on)
- 2 cup lime juice (from 2 limes)
- Directions
- 1 1. 1.
- 1 1
- to a medium pot, cook grits according to package instructions. Stir in cheddar and season with salt.
- 2 2. 2.
- 2 2
Beer 'n BBQ Country Style Ribs
By Nitaj3
Directions: 1Brown the pork in a lightly sprayed skillet on all sides (apprx 7 minutes)
- Directions:
- 3 lbs country-style boneless pork ribs
- 2 medium onions, sliced
- 1 (12 ounce) can beer
- 2 cups of your favorite barbecue sauce (I like "Diana Original" for this recipe)
Lettuce Wraps
By Nitaj3
PREPARATION 1. Liberally coat a large skillet with oil spray, and preheat it over medium-high heat
- 4 carrot(s), medium, peeled and finely diced
- 2 stalk(s) celery, finely diced
- 1 pepper(s), red, bell, large, seeded and finely diced
- 1 can(s) water chestnuts, canned, (8 ounce), drained and finely diced
- 3 scallion(s) (green onions), (white and green parts), thinly sliced
- 2 tablespoon ginger, fresh, grated or finely minced
- 4 clove(s) garlic, minced
- 1 pounds chicken, ground, (at least 90% lean)
- 1/4 teaspoon pepper, black ground
- 1/3 cup(s) Chinese plum sauce
- 2 tablespoon soy sauce, reduced-sodium
- 2 tablespoon vinegar, rice
- 1 teaspoon chili paste, Oriental, such as sriracha (or to taste)
- 1/4 cup(s) nuts, cashews, dry-roasted, unsalted, chopped
- 1/4 cup(s) cilantro, fresh, minced, plus extra for garnish (optional)
- 1 head(s) lettuce, Boston, (may substitute iceberg lettuce or romaine hearts)
Chesapeake Shrimp Boil
By Nitaj3
PREPARATION 1. In a large pot bring two quarts of water to a boil
- INGREDIENTS• 2 bay leaves
- 1 1/2 teaspoon celery seeds
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper, black ground
- 1/2 teaspoon pepper, cayenne
- 1/2 teaspoon mustard, dry
- 1/2 pounds shrimp, medium in shells, (approximately 15-18 shrimp)
- 1 lemon, cut into wedges
Beets and Carrots
By Nitaj3
Wrap each beet in foil. Bake in preheated 425 F (220 C) oven for 1 hour
- 1 lb beets, trimmed
- 6 carrots. peeled & sliced into large chunks
- olive oil
White Bean and Ham Soup
By Nitaj3
Gimme
- 1 lb of dried white beans, or 3-4 (15 oz.) cans, drained - cannelini or Great Northern
- 1 quart (4 cups) chicken broth, preferably low-sodium
- 1 quart (4 cups) water
- 2-3 lbs of ham shanks (preferred to ham hocks because the shanks have more meat), each shank cut into 2 or 3 sections
- 1 cup of diced onions
- 1 cup chopped celery
- 1 cup chopped carrots
- 3 cloves garlic, diced
- Tabasco sauce (optional)
- Salt 'n' freshly ground black pepper
- Herbes de Provence (or Italian Seasonings)