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Saturday, April 21, 2007
Saturday, April 14, 2007
Cheesy Potato Hotdish
Grandma Jacobson's Cheesy Potato Hotdish
Author/Submitted by: Tammy Jacobson
Servings: 10
Categories: Cheese / Haven't Tried / Potatoes / Side Dish / Vegetarian
Ingredients:
4 pounds russet potatoes, cooked and drained
1 cup chopped onion
1/4 cup margarine
1 can cream of celery soup
1 pint sour cream
1 1/2 cups shredded cheddar cheese
1/2 cup corn flakes, or more if needed
3 tablespoons melted margarine
Directions:
Remove skins from cooked potatoes; grate into a large mixing bowl. Saute onion in 1/4 cup melted margarine until tender. Remove from heat. Stir in soup and sour cream. Pour over potatoes and cheese; mix well. Turn into greased cake pan. Cover and refrigerate overnight. When ready to bake, sprinkle with crushed corn flakes; drizzle with 3 tablespoons margarine. Bake in 350 degree oven for 1 hour.
Author/Submitted by: Tammy Jacobson
Servings: 10
Categories: Cheese / Haven't Tried / Potatoes / Side Dish / Vegetarian
Ingredients:
4 pounds russet potatoes, cooked and drained
1 cup chopped onion
1/4 cup margarine
1 can cream of celery soup
1 pint sour cream
1 1/2 cups shredded cheddar cheese
1/2 cup corn flakes, or more if needed
3 tablespoons melted margarine
Directions:
Remove skins from cooked potatoes; grate into a large mixing bowl. Saute onion in 1/4 cup melted margarine until tender. Remove from heat. Stir in soup and sour cream. Pour over potatoes and cheese; mix well. Turn into greased cake pan. Cover and refrigerate overnight. When ready to bake, sprinkle with crushed corn flakes; drizzle with 3 tablespoons margarine. Bake in 350 degree oven for 1 hour.
Garlic and Rosemary Roasted Potatoes
Garlic and Rosemary Roasted Potatoes
Author/Submitted by: George McTyre
Servings: 8
Categories: Low-Fat/Low-Cal / Potatoes / Side Dish
Ingredients:
2 pounds new potatoes
1 tablespoon fresh rosemary
1 teaspoon salt
3 cloves garlic, chopped
olive oil cooking spray
Directions:
Wash and scrub potatoes. Cut in potatoes in half. Spray a baking dish with the cooking spray. Spray potatoes with cooking spray. Sprinkle potatoes with garlic, rosemary, and salt and stir to mix well. Bake uncovered for 20 to 35 minutes at 400 degrees, stirring occasionally.
Author/Submitted by: George McTyre
Servings: 8
Categories: Low-Fat/Low-Cal / Potatoes / Side Dish
Ingredients:
2 pounds new potatoes
1 tablespoon fresh rosemary
1 teaspoon salt
3 cloves garlic, chopped
olive oil cooking spray
Directions:
Wash and scrub potatoes. Cut in potatoes in half. Spray a baking dish with the cooking spray. Spray potatoes with cooking spray. Sprinkle potatoes with garlic, rosemary, and salt and stir to mix well. Bake uncovered for 20 to 35 minutes at 400 degrees, stirring occasionally.
Chicken and Onion Pizza
Chicken-and-Onion Pizza
Author/Submitted by:
Servings: 6
Categories: Chicken / Italian / Low-Fat/Low-Cal / Main Dish / Pizza
Ingredients:
1 tablespoon olive oil
1 pound skinless boneless chicken breast, cut into 3/4
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
2 cups purple onions, sliced
1 cup red bell pepper, sliced
1 cup mushrooms, sliced
1/2 teaspoon dried thyme
1 package pizza dough, refrigerated kind
vegetable cooking spray
4 ounces Lowfat mozzarella cheese, shredded
Directions:
Heat oil in a skillet over medium-high heat. Add chicken and next 3 ingredients; saute 3 minute. Add onion and next 3 ingredients; saute 4 minutes or until chicken is done. Set aside. Unroll pizza dough, and pat into a 12-inch pizza pan coated with cooking spray. Sprinkle 1/2 cup cheese evenly over dough. Spoon chicken mixture over cheese, and top with remaining 1/2 cup of cheese. Bake at 425F for 15 minutes or until crust is golden.
Author/Submitted by:
Servings: 6
Categories: Chicken / Italian / Low-Fat/Low-Cal / Main Dish / Pizza
Ingredients:
1 tablespoon olive oil
1 pound skinless boneless chicken breast, cut into 3/4
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
2 cups purple onions, sliced
1 cup red bell pepper, sliced
1 cup mushrooms, sliced
1/2 teaspoon dried thyme
1 package pizza dough, refrigerated kind
vegetable cooking spray
4 ounces Lowfat mozzarella cheese, shredded
Directions:
Heat oil in a skillet over medium-high heat. Add chicken and next 3 ingredients; saute 3 minute. Add onion and next 3 ingredients; saute 4 minutes or until chicken is done. Set aside. Unroll pizza dough, and pat into a 12-inch pizza pan coated with cooking spray. Sprinkle 1/2 cup cheese evenly over dough. Spoon chicken mixture over cheese, and top with remaining 1/2 cup of cheese. Bake at 425F for 15 minutes or until crust is golden.
Cheese Enchiladas
Cheese Enchiladas
Author/Submitted by:
Servings: 6
Categories: Cheese / Ethnic / Mexican
Ingredients:
12 corn tortillas
28 ounces enchilada sauce
1 large onion, chopped
1 pound Monterey Jack cheese, grated
4 ounces olives, sliced
1 green onion, finely chopped
Directions:
1. Saute onion in a little butter or oil just until transparent. Set aside.
2. Heat enchilada sauce until warmed through. Pour about a cup of sauce into a baking dish.
3. Pan Method: Heat oil in skillet. Using tongs, dip tortillas into hot oil to soften. OR Microwave Method: Microwave tortillas until warm to soften. This method is easier and probably a little healthier, but not quite as tasty.
4. Dip in sauce to drench and place in baking dish. Sprinkle in a bit of the onion and cheese, roll up. Repeat with remaining tortillas, trying to fit all of them in the dish in one layer.
5. Pour remaining sauce over enchiladas, and sprinkle with remaining cheese. Sprinkle olives on top, and bake for 15-20 minutes at 350 degrees or until heated through.
6. Garnish with chopped green onion just before serving. You can also fill with cooked chicken or shredded beef along with the onion and cheese.
Author/Submitted by:
Servings: 6
Categories: Cheese / Ethnic / Mexican
Ingredients:
12 corn tortillas
28 ounces enchilada sauce
1 large onion, chopped
1 pound Monterey Jack cheese, grated
4 ounces olives, sliced
1 green onion, finely chopped
Directions:
1. Saute onion in a little butter or oil just until transparent. Set aside.
2. Heat enchilada sauce until warmed through. Pour about a cup of sauce into a baking dish.
3. Pan Method: Heat oil in skillet. Using tongs, dip tortillas into hot oil to soften. OR Microwave Method: Microwave tortillas until warm to soften. This method is easier and probably a little healthier, but not quite as tasty.
4. Dip in sauce to drench and place in baking dish. Sprinkle in a bit of the onion and cheese, roll up. Repeat with remaining tortillas, trying to fit all of them in the dish in one layer.
5. Pour remaining sauce over enchiladas, and sprinkle with remaining cheese. Sprinkle olives on top, and bake for 15-20 minutes at 350 degrees or until heated through.
6. Garnish with chopped green onion just before serving. You can also fill with cooked chicken or shredded beef along with the onion and cheese.
Cheddar Cheese Soup
Cheddar Cheese Soup
Author/Submitted by: The Low Carb Luxury Newsletter: Volume III Issue 13 - July 12, 2002 (http://www.lowcarbluxury.com)
Servings: 6
Categories: Cheese / Haven't Tried / Low-Carb / Soups
Ingredients:
5 slices bacon, chopped
1 medium onion, chopped
1 clove garlic, minced
48 ounces chicken broth
2 medium carrots, coarsely grated
1 cup heavy cream
3 ounces cream cheese
4 cups shredded cheddar cheese
1 teaspoon dry mustard
1/4 teaspoon pepper
Directions:
1. In large saucepot, cook bacon until crisp; remove and set aside. Drain drippings.
2. In same saucepot, cook onion and garlic until tender. Add broth and carrots; cook 5 minutes. Add mustard and pepper, stirring to blend well.
3. Add cream, cream cheese, and cheddar cheese. Heat, stirring, until cheeses are melted. Do not boil. Sprinkle each serving with reserved bacon.
Author/Submitted by: The Low Carb Luxury Newsletter: Volume III Issue 13 - July 12, 2002 (http://www.lowcarbluxury.com)
Servings: 6
Categories: Cheese / Haven't Tried / Low-Carb / Soups
Ingredients:
5 slices bacon, chopped
1 medium onion, chopped
1 clove garlic, minced
48 ounces chicken broth
2 medium carrots, coarsely grated
1 cup heavy cream
3 ounces cream cheese
4 cups shredded cheddar cheese
1 teaspoon dry mustard
1/4 teaspoon pepper
Directions:
1. In large saucepot, cook bacon until crisp; remove and set aside. Drain drippings.
2. In same saucepot, cook onion and garlic until tender. Add broth and carrots; cook 5 minutes. Add mustard and pepper, stirring to blend well.
3. Add cream, cream cheese, and cheddar cheese. Heat, stirring, until cheeses are melted. Do not boil. Sprinkle each serving with reserved bacon.
campbells Herb Marinated Chicken
Campbell's Herb Marinated Chicken
Author/Submitted by: Campbell's soup
Servings: 4
Categories: Chicken / Main Dish / Marinades
Ingredients:
10 1/2 ounces Chicken broth, condensed
3 tablespoons lemon juice
1 teaspoon dried basil
1 teaspoon dried thyme
1/8 teaspoon pepper
2 pounds chicken
Directions:
Mix broth, lemon juice, basil, thyme, and pepper in non-metallic dish. Add chicken. Refrigerate 30 min. Broil on rack 6" from heat 30 min. or until no longer pink, turning and brushing often with sauce.
Author/Submitted by: Campbell's soup
Servings: 4
Categories: Chicken / Main Dish / Marinades
Ingredients:
10 1/2 ounces Chicken broth, condensed
3 tablespoons lemon juice
1 teaspoon dried basil
1 teaspoon dried thyme
1/8 teaspoon pepper
2 pounds chicken
Directions:
Mix broth, lemon juice, basil, thyme, and pepper in non-metallic dish. Add chicken. Refrigerate 30 min. Broil on rack 6" from heat 30 min. or until no longer pink, turning and brushing often with sauce.
Carmalized Banana Cheesecake
Caramelized Banana Cheesecake
Author/Submitted by: From Tammy Jacobson
Servings: 12
Categories: Bananas / Cheesecakes / Desserts / Haven't Tried / Low-Fat/Low-Cal
Ingredients:
3/4 cup pecans, 3/4 cup
2 Tbsp. light butter, divided
1/4 cup light brown sugar
1 cup bananas, thinly sliced
2 tsp dark rum, optional
8 oz fat-free cream cheese, softened
8 oz light cream cheese, softened
1 cup sugar, divided
1/2 cup light sour cream
1 egg, lightly beaten
2 egg whites, lightly beaten
Directions:
1. Preheat the oven to 325 degrees. Place the pecans in the oven and toast them for about 8 minutes. Check frequently because they will burn easily; set aside. Leave oven on. Melt 1 tablespoon of the butter in a nonstick skillet over medium heat. Stir in the brown sugar and cook, stirring frequently, until melted. Add the sliced bananas and continue cooking until the bananas are caramelized and soft enough to be mashed with the back of a spoon. Remove from heat and set aside. If using, stir in the rum.
2. Combine the fat-free cream cheese, light cream cheese and 3/4 cup of the sugar in a large bowl and mix until completely blended. Add the sour cream, egg and egg whites and mix well. Add the caramelized banana mixture and again mix well. Put the remaining tablespoon of butter, remaining 1/4 cup sugar and toasted pecans in a food processor fitted with a metal blade. Grind until the consistency of fine gravel and put the mixture in the bottom of an 8-inch springform pan. Pack it down firmly using the palm of your hand. Pour the filling mixture over the crust. Place the pan in a large pan and add water to a depth of 2 inches. Bake in the preheated oven for about 1-1/2 hours, or until firm to the touch.
Author/Submitted by: From Tammy Jacobson
Servings: 12
Categories: Bananas / Cheesecakes / Desserts / Haven't Tried / Low-Fat/Low-Cal
Ingredients:
3/4 cup pecans, 3/4 cup
2 Tbsp. light butter, divided
1/4 cup light brown sugar
1 cup bananas, thinly sliced
2 tsp dark rum, optional
8 oz fat-free cream cheese, softened
8 oz light cream cheese, softened
1 cup sugar, divided
1/2 cup light sour cream
1 egg, lightly beaten
2 egg whites, lightly beaten
Directions:
1. Preheat the oven to 325 degrees. Place the pecans in the oven and toast them for about 8 minutes. Check frequently because they will burn easily; set aside. Leave oven on. Melt 1 tablespoon of the butter in a nonstick skillet over medium heat. Stir in the brown sugar and cook, stirring frequently, until melted. Add the sliced bananas and continue cooking until the bananas are caramelized and soft enough to be mashed with the back of a spoon. Remove from heat and set aside. If using, stir in the rum.
2. Combine the fat-free cream cheese, light cream cheese and 3/4 cup of the sugar in a large bowl and mix until completely blended. Add the sour cream, egg and egg whites and mix well. Add the caramelized banana mixture and again mix well. Put the remaining tablespoon of butter, remaining 1/4 cup sugar and toasted pecans in a food processor fitted with a metal blade. Grind until the consistency of fine gravel and put the mixture in the bottom of an 8-inch springform pan. Pack it down firmly using the palm of your hand. Pour the filling mixture over the crust. Place the pan in a large pan and add water to a depth of 2 inches. Bake in the preheated oven for about 1-1/2 hours, or until firm to the touch.
Cajun Chicken Cutlets
Cajun-Style Chicken Cutlets
Author/Submitted by:
Servings: 4
Categories: Chicken / Haven't Tried / Low-Carb / Main Dish
Ingredients:
1/4 cup butter
1 tablespoon fresh lemon juice
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried oregano, crushed
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper, finely ground
salt
4 boneless skinless chicken breast halves, pounded thin
Directions:
1. Melt butter in a small saucepan over a low heat. Add lemon juice, herbs, black pepper, and salt to taste. Continue to cook for several minutes over a low heat until herbs soften.
2. Heat a large cast-iron skillet to high. Coat both sides of the cutlets well with the butter mixture. Cook the cutlets for several minutes on each side. When done, they will be black on the outside and tender and juicy on the inside.
Author/Submitted by:
Servings: 4
Categories: Chicken / Haven't Tried / Low-Carb / Main Dish
Ingredients:
1/4 cup butter
1 tablespoon fresh lemon juice
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried oregano, crushed
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper, finely ground
salt
4 boneless skinless chicken breast halves, pounded thin
Directions:
1. Melt butter in a small saucepan over a low heat. Add lemon juice, herbs, black pepper, and salt to taste. Continue to cook for several minutes over a low heat until herbs soften.
2. Heat a large cast-iron skillet to high. Coat both sides of the cutlets well with the butter mixture. Cook the cutlets for several minutes on each side. When done, they will be black on the outside and tender and juicy on the inside.
Baked Pesto Chicken
Baked Pesto Chicken
Author/Submitted by: Buitoni
Servings: 4
Categories: Cheese / Chicken / Low-Carb / Main Dish
Ingredients:
4 boneless skinless chicken breast
1/3 cup pesto sauce, BUITONI Refrigerated Pesto with Basil
3 plum tomatoes, sliced
1/2 cup shredded mozzarella cheese
Directions:
1. PREHEAT oven to 400 F. Line baking sheet with heavy-duty foil.
2. PLACE chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet.
3. BAKE for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.
Author/Submitted by: Buitoni
Servings: 4
Categories: Cheese / Chicken / Low-Carb / Main Dish
Ingredients:
4 boneless skinless chicken breast
1/3 cup pesto sauce, BUITONI Refrigerated Pesto with Basil
3 plum tomatoes, sliced
1/2 cup shredded mozzarella cheese
Directions:
1. PREHEAT oven to 400 F. Line baking sheet with heavy-duty foil.
2. PLACE chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet.
3. BAKE for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.
Olive Garden Sangria
Olive Garden Sangria
Author/Submitted by:
Servings: 0
Categories: Alcoholic Beverages / Fruits / Vermouth / Wine
Ingredients:
1 1/2 liters Soleo Red Table Wine
10 ounces grenadine
16 ounces cranberry juice cocktail
12 ounces sweet vermouth
10 ounces sugar water, (5 oz sugar diluted in water)
strawberries
oranges
crushed ice
Directions:
This makes a gallon. Mix all ingredients except for ice. Pour sangria in glass and then add ice. Make sure there is fruit in every glass.
Author/Submitted by:
Servings: 0
Categories: Alcoholic Beverages / Fruits / Vermouth / Wine
Ingredients:
1 1/2 liters Soleo Red Table Wine
10 ounces grenadine
16 ounces cranberry juice cocktail
12 ounces sweet vermouth
10 ounces sugar water, (5 oz sugar diluted in water)
strawberries
oranges
crushed ice
Directions:
This makes a gallon. Mix all ingredients except for ice. Pour sangria in glass and then add ice. Make sure there is fruit in every glass.
Tirimisu
Olive Garden Tiramisu
Author/Submitted by:
Servings: 1
Categories: Alcohol / Chocolate / Coffee / Desserts
Ingredients:
1 Sponge cake, 10-12" diameter, 3" tall
3 ounces Coffee, strong
3 ounces Brandy, or rum
1 1/2 pounds Mascarpone cheese, or cream cheese, room temp
1 1/2 cups Powdered sugar
Cocoa powder
Directions:
1. Cut across the middle of the sponge cake to form two disks, about 1" to 1-1/2" thick. Blend the coffee or espresso and liqueur together. Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much it will collapse.
2. Mix the cream cheese or mascarpone with the sugar, and beat until the sugar is completely dissolved and the cheese is light and spreadable. Spread the bottom half of the cake with half of the whipped cheese, in a fairly thick layer. Set the second half of the cake on the bottom half, and repeat the process.
3. Sprinkle the coffee/liqueur blend and spread with the remaining whipped cheese mixture. Put the cocoa powder into a wire strainer and coat the top layer of the cheese completely with cocoa. Refrigerate for at least 2 hours before cutting and serving.
Author/Submitted by:
Servings: 1
Categories: Alcohol / Chocolate / Coffee / Desserts
Ingredients:
1 Sponge cake, 10-12" diameter, 3" tall
3 ounces Coffee, strong
3 ounces Brandy, or rum
1 1/2 pounds Mascarpone cheese, or cream cheese, room temp
1 1/2 cups Powdered sugar
Cocoa powder
Directions:
1. Cut across the middle of the sponge cake to form two disks, about 1" to 1-1/2" thick. Blend the coffee or espresso and liqueur together. Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much it will collapse.
2. Mix the cream cheese or mascarpone with the sugar, and beat until the sugar is completely dissolved and the cheese is light and spreadable. Spread the bottom half of the cake with half of the whipped cheese, in a fairly thick layer. Set the second half of the cake on the bottom half, and repeat the process.
3. Sprinkle the coffee/liqueur blend and spread with the remaining whipped cheese mixture. Put the cocoa powder into a wire strainer and coat the top layer of the cheese completely with cocoa. Refrigerate for at least 2 hours before cutting and serving.
Chocolate Chip Cookie Dough Cheesecake
Olive Garden Chocolate Chip Cookie Dough Cheesecake
Author/Submitted by:
Servings: 12
Categories: Cheesecakes / Chocolate / Desserts
Ingredients:
2 tablespoons Margarine
2 1/2 cups Oreos, crushed
2 pounds Cream cheese, soft
1 cup Sugar
4 Eggs
1 teaspoon All-purpose flour
1 teaspoon Vanilla
1 cup Sour cream
1 pound Chocolate chip cookie dough
2 ounces Chocolate chips
---TOPPINGS---
1 pint Heavy whipping cream, whip
Chocolate chips
Chopped walnuts
Directions:
1. Preheat oven to 325F.
2. CRUST-Generously grease the bottom and sides of a 10" springform pan. Combine the margarine with the chocolate cookie crumbs. Press onto the bottom and sides of the pan.
3. FILLING-Using an electric mixer on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth. Add vanilla and sour cream and mix just until blended. Pour 1/2 of the batter into prepared crust. Cut cookie dough into golfball sized chunks and drop into batter. Sprinkle in chocolate chips. Pour over remaining batter. Bake for 60 minutes. Turn off oven and leave door ajar about 3 inches (broil position). Allow cake to remain in the oven 30 more minutes. Refrigerate until ready to serve. To serve, remove the sides of the pan and top with fresh whipped cream. Sprinkle with additional chocolate chips and chopped walnuts.
Author/Submitted by:
Servings: 12
Categories: Cheesecakes / Chocolate / Desserts
Ingredients:
2 tablespoons Margarine
2 1/2 cups Oreos, crushed
2 pounds Cream cheese, soft
1 cup Sugar
4 Eggs
1 teaspoon All-purpose flour
1 teaspoon Vanilla
1 cup Sour cream
1 pound Chocolate chip cookie dough
2 ounces Chocolate chips
---TOPPINGS---
1 pint Heavy whipping cream, whip
Chocolate chips
Chopped walnuts
Directions:
1. Preheat oven to 325F.
2. CRUST-Generously grease the bottom and sides of a 10" springform pan. Combine the margarine with the chocolate cookie crumbs. Press onto the bottom and sides of the pan.
3. FILLING-Using an electric mixer on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth. Add vanilla and sour cream and mix just until blended. Pour 1/2 of the batter into prepared crust. Cut cookie dough into golfball sized chunks and drop into batter. Sprinkle in chocolate chips. Pour over remaining batter. Bake for 60 minutes. Turn off oven and leave door ajar about 3 inches (broil position). Allow cake to remain in the oven 30 more minutes. Refrigerate until ready to serve. To serve, remove the sides of the pan and top with fresh whipped cream. Sprinkle with additional chocolate chips and chopped walnuts.
Chicken Vino Bianco
Olive Garden Chicken Vino Bianco
Author/Submitted by: http://www.e-cookbooks.net/recipes/08181.htm
Servings: 4
Categories: Chicken / Low-Carb / Pasta
Ingredients:
2 tablespoons olive oil
4 boneless skinless chicken breasts, sliced into strips
salt and pepper
1/2 cup red onion, finely chopped
2 cloves garlic, minced
2 cups sliced mushrooms
1/2 cup white wine
1 cup canned tomatoes, chopped
1/4 cup heavy cream
2 tablespoons chopped fresh parsley
cooked pasta, optional
Directions:
Heat oil in non-stick skillet over medium-high heat. Season chicken strips with salt and pepper and brown strips in hot oil Remove to a plate. Stir in onions and garlic and cook until tender; then stir in mushrooms and cook until golden. Stir in wine and bring to simmer. Stir in tomatoes and return to a simmer. Season with salt and pepper and return chicken to pan; cook over medium heat until sauce begins to thicken. Finish sauce with cream and parsley. Serve warm over pasta of your choice.
Low-carb if served without pasta.
Author/Submitted by: http://www.e-cookbooks.net/recipes/08181.htm
Servings: 4
Categories: Chicken / Low-Carb / Pasta
Ingredients:
2 tablespoons olive oil
4 boneless skinless chicken breasts, sliced into strips
salt and pepper
1/2 cup red onion, finely chopped
2 cloves garlic, minced
2 cups sliced mushrooms
1/2 cup white wine
1 cup canned tomatoes, chopped
1/4 cup heavy cream
2 tablespoons chopped fresh parsley
cooked pasta, optional
Directions:
Heat oil in non-stick skillet over medium-high heat. Season chicken strips with salt and pepper and brown strips in hot oil Remove to a plate. Stir in onions and garlic and cook until tender; then stir in mushrooms and cook until golden. Stir in wine and bring to simmer. Stir in tomatoes and return to a simmer. Season with salt and pepper and return chicken to pan; cook over medium heat until sauce begins to thicken. Finish sauce with cream and parsley. Serve warm over pasta of your choice.
Low-carb if served without pasta.
Olive Garden Chicken Scampi
Olive Garden Chicken Scampi
Author/Submitted by:
Servings: 0
Categories: Chicken / Pasta / Sauces
Ingredients:
---White Sauce---
1 tablespoon butter
2 tablespoons flour
3/4 cup milk, hot
---Scampi Sauce---
3 tablespoons butter
2 tablespoons garlic, crushed
1/2 teaspoon crushed red pepper
2 tablespoons Italian seasoning
black pepper, to taste
3/4 cup white wine
1 cup chicken broth
1/4 cup white sauce
---Remaining Ingredients---
2 chicken breasts, sliced
bell peppers, thinly sliced
red onions, thinly sliced
10 cloves garlic, roasted, see below
1/2 package angel hair pasta, cooked and drained
Directions:
1. Make the White Sauce first: Melt butter in sauce pan, add flour, and cook for 2 minutes on med. heat. Heat stirring constantly. Slowly add hot milk (hot so it won't get lumpy). Set aside. (Make sure that the white sauce is hot when adding to the scampi sauce).
2. Next, make the Scampi Sauce: Heat butter over low heat. Add the garlic, crushed red pepper, Italian seasoning, and black pepper. Cook for about 2 minutes on low heat. Add the wine and chicken broth. Stir until combined (about 30-40 minutes). Add 1/4 cup white sauce and cook until slightly thickened.
3. In a large skillet, saute chicken in a little olive oil until nearly done. Add the peppers and onions. Saute until chicken is done. Add Scampi Sauce. Saute until everything is warmed. Add roasted garlic cloves. Serve over pasta.
4. For Roasted Garlic: Separate head of garlic into individual cloves still in 'paper'. Toss in olive oil and wrap tightly in aluminum foil or a small pint sized dish with a lid. Bake in 350* oven for 45 minutes. When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
Author/Submitted by:
Servings: 0
Categories: Chicken / Pasta / Sauces
Ingredients:
---White Sauce---
1 tablespoon butter
2 tablespoons flour
3/4 cup milk, hot
---Scampi Sauce---
3 tablespoons butter
2 tablespoons garlic, crushed
1/2 teaspoon crushed red pepper
2 tablespoons Italian seasoning
black pepper, to taste
3/4 cup white wine
1 cup chicken broth
1/4 cup white sauce
---Remaining Ingredients---
2 chicken breasts, sliced
bell peppers, thinly sliced
red onions, thinly sliced
10 cloves garlic, roasted, see below
1/2 package angel hair pasta, cooked and drained
Directions:
1. Make the White Sauce first: Melt butter in sauce pan, add flour, and cook for 2 minutes on med. heat. Heat stirring constantly. Slowly add hot milk (hot so it won't get lumpy). Set aside. (Make sure that the white sauce is hot when adding to the scampi sauce).
2. Next, make the Scampi Sauce: Heat butter over low heat. Add the garlic, crushed red pepper, Italian seasoning, and black pepper. Cook for about 2 minutes on low heat. Add the wine and chicken broth. Stir until combined (about 30-40 minutes). Add 1/4 cup white sauce and cook until slightly thickened.
3. In a large skillet, saute chicken in a little olive oil until nearly done. Add the peppers and onions. Saute until chicken is done. Add Scampi Sauce. Saute until everything is warmed. Add roasted garlic cloves. Serve over pasta.
4. For Roasted Garlic: Separate head of garlic into individual cloves still in 'paper'. Toss in olive oil and wrap tightly in aluminum foil or a small pint sized dish with a lid. Bake in 350* oven for 45 minutes. When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
Olive Garden Fettucini Alfredo
Olive Garden Alfredo Fettucine
Author/Submitted by: Gloria Pitzer's Secret Recipes
Servings: 4
Categories: Pasta / Sauces
Ingredients:
8 ounces Cream cheese, cut in bits
3/4 cup Parmesan cheese, grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettucine, cooked and drained
Directions:
In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.
OR
Prep. Time: 0:35
Serves: 4-6
1/2 cup real butter
1 pint (2 cups / 16 fl. oz.) heavy whipping cream
1 tsp. garlic powder
salt and pepper - to taste
1 dash cayenne pepper
2/3 cup fresh grated Parmesan OR Romano cheese
1 lb. box fettuccine noodles - prepared as directed
chopped fresh parsley - for garnish, optional
-In a 2-quart saucepan over medium-low heat, melt butter; add cream, garlic powder, and salt and peppers; simmer for 20-30 minutes, stirring constantly, until thick.
-Remove sauce from heat and stir in cheese. Do not heat sauce after cheese has been added.
-Serve sauce over hot fettuccine noodles and sprinkle with parsley, if desired.
Notes: Though you can’t rush this sauce, if it seems to be taking too long to thicken, stir in up to 1/4 cup cream cheese. Make sure your Parmesan or Romano is grated and not shredded; it won't melt properly if shredded. Do not use Kraft® Grated Parmesan in the canister; your Alfredo won't taste right. Either grate your own or buy the stuff from the deli.
Author/Submitted by: Gloria Pitzer's Secret Recipes
Servings: 4
Categories: Pasta / Sauces
Ingredients:
8 ounces Cream cheese, cut in bits
3/4 cup Parmesan cheese, grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettucine, cooked and drained
Directions:
In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.
OR
Prep. Time: 0:35
Serves: 4-6
1/2 cup real butter
1 pint (2 cups / 16 fl. oz.) heavy whipping cream
1 tsp. garlic powder
salt and pepper - to taste
1 dash cayenne pepper
2/3 cup fresh grated Parmesan OR Romano cheese
1 lb. box fettuccine noodles - prepared as directed
chopped fresh parsley - for garnish, optional
-In a 2-quart saucepan over medium-low heat, melt butter; add cream, garlic powder, and salt and peppers; simmer for 20-30 minutes, stirring constantly, until thick.
-Remove sauce from heat and stir in cheese. Do not heat sauce after cheese has been added.
-Serve sauce over hot fettuccine noodles and sprinkle with parsley, if desired.
Notes: Though you can’t rush this sauce, if it seems to be taking too long to thicken, stir in up to 1/4 cup cream cheese. Make sure your Parmesan or Romano is grated and not shredded; it won't melt properly if shredded. Do not use Kraft® Grated Parmesan in the canister; your Alfredo won't taste right. Either grate your own or buy the stuff from the deli.
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