Recipes.....

[JustJoe]

OK, LS'ers.....I need help, bigtime! I've got a dinner date with a new woman. She's an Ob/Gyn at the hospital in a neighboring city. She's , very hot, really smart and a genuine nice person. We are going to a buffet/potluck at one of her collegue's homes, and I need a recipe for a really good, simple pasta dish. She is working that day, so I agreed to make our contribution to the dinner. She doesn't eat red meat or pork, so it has to have chicken or fish in it. So guys and gals, GIVE ME YOUR RECIPES!!!!!! And please , please, only give me ones that YOU have tried and Know that it's delicious, don't just look something up on the web, I can do that myself. I would really appreciate it.

[TaraMaiden]

cold or hot?

[quankanne]

broccoli pasta – can be served with meat on top or as a complementary dish

 

cook up a box of spaghetti or linguine or fettucine or angel hair according to directions on package. Drain, set aside.

 

in large pan, sauté chopped onions in a bit of olive oil (I like using a mix of butter and canola oil, myself), and when they're translucent, throw in a bag of frozen chopped broccoli. Cook until the broccoli is heated through, season with salt, pepper and garlic powder.

 

take your cooked pasta and throw it into the pan with your sautéed veggies. You might need a little more olive oil (butter) to make it "work" more easily and not dry out. Let the stuff sit long enough for the flavors to meld.

 

I'm thinking you could also add stuff like grilled squash or mushrooms; this last time we cooked it, we used bow-tie pasta and cooked up some pan sausage to go in the mixture and it was fantastic.

 

season with parmesan cheese or top with your favorite shredded cheese. Stuff tastes even better the next day, even cold!

[JustJoe]

Tara, it doesn't really matter, cold or hot. It just has to transport well. Quankanne, can this recipe be stretched? I forgot to mention!!! I need to serve between 10 and 12 people!!!

[donnamaybe]

I have a killer chicken enchilada recipe that is to DIE for. I'll find it. I posted it on here before.

 

Edit: Found it quickly.

 

 

 

 

Ingredients

• 1/4 cup chopped pecans
  
• 1/4 cup chopped onion
  
• 2 tablespoons butter or margarine
  
• 1 4-ounce can diced green chile peppers, drained (or 1-3 chopped jalapenos w/o seeds if you like 'em spicy!)
  
• 1 3-ounce package cream cheese, softened
  
• 1 tablespoon milk
  
• 1/4 teaspoon ground cumin
  
• 2 cups chopped cooked chicken or turkey
  
• 12 7-inch flour tortillas
  
• 1 10.75-ounce can condensed cream of chicken soup
  
• 1 8-ounce carton sour cream (or light)
  
• 1 cup milk
  
• 3/4 cup shredded Monterey Jack cheese (3 ounces)
  
• 2 tablespoons chopped pecans
  

Directions

 

1. In a medium skillet cook the 1/4 cup pecans and the onion in hot butter over medium heat until onion is tender and nuts are lightly toasted. Remove from heat. Stir in 1 tablespoon of the canned green chile peppers; reserve remaining peppers for sauce.

2. In a medium bowl stir together cream cheese, the 1 tablespoon milk, and the cumin; add nut mixture and chicken. Stir until combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near an edge; roll up. Place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish. Set aside.

3. For sauce, in a medium bowl combine the reserved chile peppers, the soup, sour cream, and the 1 cup milk. Pour evenly over the tortillas in the baking dish. Cover with foil. Bake in a 350 degree oven about 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese and the 2 tablespoons pecans. Return to oven; bake about 5 minutes more or until cheese melts. Makes 6 servings.

Edited April 28, 2010 by donnamaybe

[JustJoe]

Thanks , Donna, I'm printing these off as I get them, and will show them to her tonight.

[TaraMaiden]

Tara, it doesn't really matter, cold or hot. It just has to transport well. Quankanne, can this recipe be stretched? I forgot to mention!!! I need to serve between 10 and 12 people!!!

 

OK.

Something really quick.

 

Spaghetti frittata.

Make a good spaghetti bolognese. (hopefully you know how to do this!)

Mix it well, and pack it into a large cake tin.

Scramble three eggs.

Pour it over the still hot pasta.

shake it with a fork to make all the egg sink in and settle.

bake to set/cook the eggs, in a 180 degree gas mark 4 oven, for 10 minutes.

That transports so well, and is delicious, hot or cold.

 

if cold, take it out of the tin, and cut into portions.

It's utterly yum.

[laRubiaBonita]

4 tblsp butter

4 cloves garlic, minced

1 3/4 cps heavy cream

1 1/2 tsp salt

2 tsp fresh-ground black pepper

6 cps of canned, drained artichoke hearts (about four 14-ounce cans), rinsed and cut into halves or quarters

1 1/2 lbs fusilli pasta (the curly corkscrews)

1 cp grated Parmesan cheese

2 tblsp chopped chives, scallion tops

 

In a medium saucepan, melt the butter over moderately low heat. Add the garlic and cook for 30 seconds. Stir in the cream, salt, pepper, and artichoke hearts. Cook until just heated through, about 3 minutes.

In a large pot of boiling, salted water, cook the pasta until just done, about 13 minutes. Drain the pasta and toss with the cream sauce, Parmesan, and chives.

 

Note: canned artichoke hearts are NOT the same as marinated artichoke hearts

 

i doubled this, it serves between 8-12 and is super easy to make!

[quankanne]

toasted nuts in enchies? Sounds curious ... but tasty. Will have to try!

 

Joe, just cook up as much spaghetti as you think you'll need – then add more vegetables as you go along. Instead of using one medium onion, add another half of one, or even a whole one ... use the bigger bag of frozen chopped broccoli. Just be sure to add enough butter/oil so that the stuff doesn't dry out – not to where it's oily, but starts to mix easily.

 

Pasta kind of multiplies on its own, anyhow!!!

[JustJoe]

You know, guys...I'm gonna have to try all of these. They really sound delish. Almost as much as D-Lish sounds delish. LOL:D

[Green]

If its pot luck... maybe something like a spinach lasagna to feed a lot of people... http://allrecipes.com/recipe/spinach-lasagna-iii/detail.aspx

[JustJoe]

LRB, I actually think that I've had this Artichoke/Parmesan stuff at a Brother officer's house, and it was really great. Tara, I Love Frittatas , while stationed in Italy, I began to explore REAL Italian food. Not everything has tomato sauce on it:D

[laRubiaBonita]

LRB, I actually think that I've had this Artichoke/Parmesan stuff at a Brother officer's house, and it was really great. Tara, I Love Frittatas , while stationed in Italy, I began to explore REAL Italian food. Not everything has tomato sauce on it:D

 

it is REALLy good with some bacon pieces!

 

but you could add pine nuts/ chicken/ mushrooms... etc.....