Share A Recipe Thursday

TruGemini

Post a yummy-ful recipe. I'll start. Please forgive my inability to write in "recipe format!"

Torri's Chicken Parmesan

Ingredients:

• boneless, skinless chicken breasts
• extra virgin olive oil
• salt
• pepper
• garlic salt or garlic powder
• jar of tomato sauce
• provolone cheese slices
• parmesan cheese
• Italian salad dressing
• parsley

Directions

1. Fill a bowl with Italian dressing, soak chicken breasts for 5 minutes on each side. Fill a second bowl with parmesan cheese.
2. Turn stove on Med-High. Coat bottom of frying pan with olive oil.
3. Remove chicken breasts from dressing, coat each side of the breast with parmesan cheese, place in fying pan.
4. Fry the chicken breasts for 5-10 minutes on each side or until golden brown (this will not cook them thoroghly, but it will keep the chicken from drying out when it is baked). Salt, pepper, and garlic salt/powder in each side of the breast whie it's frying.
5. Turn oven on 350.
6. When the chicken breasts are light golden brown, remove them from the frying pan and place them in a baking dish. Cover the chicken breasts with tomato sauce, place a slice of provolone cheese over each chicken breast, sprinkle with parmesan cheese and parsley.
7. Cover baking dish with tin foil, put in oven for 45 minutes-hour depending on the size of the breasts.
8. Enjoy!

Shelly203

Yay...I am so excited about this!!

One of my favorites, and SO easy...

2 cups sour cream

1 can cream of mushroom soup

1 envelope onion soup mix

6 chicken breasts (I only used four because I didn't want that many left over)

Combine all ingredients in the crock pot. Cook on low for eight hours. Serve over rice or noodles

kittycarr

Potato Chip dip...better than anything you'll get from the store

Two packages of cream cheese, as many dashes as desired of garlic powder, worchestershire sauce, and about two fork fulls of horseradish.

Splash a little milk but not too much because you don't want it to be too runny.  Always note too that you're using more milk than you think too so use that thought as a guide. 

Use a mixer and mix until you think you're done!

Yodajo

From Allrecipes:Jamie's Cranberry Spinach Salad.

The only ting I do different is add a generous amount of salt and pepper to the dressing and omit the poppy seeds if I'm serving company.  The dressing is good on any salad. 

INGREDIENTS (Nutrition)

• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil

 

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

amanda&rob

I am c&ping mine from the post below:

We just had almond crusted chicken fingers and it was pretty good.  I made a lot of them so the next day we used the extra pieces and put it on salad.  And instead of the lemon basil sauce, I made my own honey mustard. 

 Honey mustard sauce:

Mayo (about a 1/4 cup)

hefty squirt of spicy brown mustard

and a squirt of honey

Here  is the recipe for the chicken fingers.  I put a little bit more spice on my chicken.

 1 1/2  cups          sliced almonds -- lightly toasted (I didn't toast them)
    4    boneless, skinless chicken breast halves
                         salt and pepper
      1/4  cup    all-purpose flour
    1  egg -- beaten with 2 tsp.water
      1/4  cup           butter -- melted
    1      teaspoon      lemon juice
    1 1/2  teaspoons     chopped fresh basil -- or 1/2 tsp. dried

      With hands, lightly crush almonds into small pieces; reserve.
 Lightly flatten chicken breasts. Season with salt and pepper. Dredge
 chicken in flour. Pat off excess flour. Dip chicken in beaten egg. Press
 each chicken breast in almonds, covering chicken well. Place on buttered
 baking sheet. Bake at 425? for 10 to 15 minutes or until chicken is
 just firm and almonds are golden. Meanwhile, combine butter, lemon
 juice, and basil. Drizzle over cooked chicken breasts.

 

 

amiamish

I'm making thses on Monday, they looked SOOO good on TV.

Smothered Meatloaf  (https://www.foodnetwork.com/recipes/sandra-lee/smothered-meatloaf-recipe/index.html )

Ingredients

• 4 cups Potatoes O'Brien (recommended: Ore-Ida)
• 1 pound lean ground beef
• 1 1/4 pounds ground pork
• 1 (5.29-ounce) box Garlic Herb Shake and Bake (recommended: Kraft)
• 1 (1.1-ounce) envelope Beefy Onion Soup Mix (recommended: Lipton)
• 1 (4.5-ounce) jar Sliced Mushrooms, drained (recommended: Green Giant)
• 1 egg
• 1 (12-ounce) can condensed Cheddar soup, divided
• 1/2 cup evaporated milk
• 1 (10-ounce) can condensed cream of mushroom soup
• 1 onion, sliced thin
• 1 (8-ounce) package sliced fresh mushrooms

Directions

Place potatoes in the bottom of a 5-quart slow cooker.

In a large bowl, combine ground beef, ground pork, shake and bake, onion soup mix, sliced mushrooms, and egg. Set aside.

In a small bowl, stir together 1/2 cup Cheddar soup and evaporated milk. Add to meat mixture. Using a wooden spoon or clean hands mix thoroughly and form into a loaf. Place in slow cooker on top of the potatoes. Make sure meatloaf does not touch the sides of the slow cooker.

Stir together remaining cheddar soup with cream of mushroom soup. Pour over meatloaf. Top with onions and mushrooms.

Cover and cook on HIGH setting for 1 hour. Reduce the temperature to LOW setting and cook for an additional 5 to 6 hours.

 And:

Sauteed Zucchini with Garlic and Herbs ( https://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_109182_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html )

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 large or 3 medium zucchini, sliced 1/4-inch thick
• 2 scallions, chopped
• 1 teaspoon crushed garlic
• 2/3 cup vegetable stock
• 2 tablespoons Garlic and Herb Sauce Mix (recommended: Knorr)
• 2 tablespoons finely chopped flat-leaf parsley
• Salt
• Freshly ground black pepper

Directions

In a large skillet, heat oil, over medium-high heat. Add zucchini, scallions, and garlic. Saute for 6 to 8 minutes, or until zucchini is tender.

Slowly pour in vegetable stock. Stir in sauce mix and parsley. Simmer for 1 1/2 to 2 minutes. Season, to taste, with salt and pepper.