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Shrimp Creole

from: Ron Kafer

Ingredients
1 ½ cups chopped onion
1 cup finely chopped celery
2 medium green peppers, chopped
2 cloves of garlic, minced
¼ cup butter or margarine
1 15 oz. can of tomato sauce
2 teaspoons minced parsley
1 teaspoon salt
1/8 teaspoon cayenne pepper
2 bay leaves, crushed
14-16 ounces of shrimp

Directions
Sautee the butter, onion, celery, peppers and garlic together in a soup pot until tender. Remove from heat and add tomato sauce and seasonings. Add shrimp and heat to boiling. Reduce to medium heat and simmer for 10-20 minutes.

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Baked Shrimp Scampi

from: Paula Kafer

Ingredients
5 lbs raw shrimp, peeled
2 cups butter
1 tbsp freshly ground pepper
2 cloves garlic, minced
1 cup lemon juice
1 16 oz bottle Italian salad dressing
French bread

Directions
Preheat oven to 350 degrees. Place shrimp in a large roasting pan. In a medium size saucepan, melt butter; add pepper and garlic. Stir in lemon juice and salad dressing. Pour mixture over shrimp and bake covered 45 minutes. Stir once or twice while cooking. To serve, pour all into a large bowl. Serve with French bread to dip into the butter sauce.

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Salmon on the Barbie

from: Paula Kafer

Ingredients
½ cup mayonnaise
3 tablespoons parmesan
2 tablespoons Dijon mustard
1 salmon filet

Directions
Lay salmon flat on a piece of foil. Mix mayonnaise, parmesan, and mustard. Spread over salmon. Cook on barbeque until flaky. Alternately, cook under the broiler until flaky.

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Salmon pasta

from: Jess Nichols

Ingredients
Boneless, skinless chicken breasts
1 bottle Italian dressing (I like Wishbone best)

Directions
Preheat oven to 350°
Clean chicken. Place chicken in a glass baking dish about an inch apart. Pour Italian dressing over the chicken, making sure that spices lay on top of the chicken.
Bake the chicken for about 35 minutes, turning once when they're about halfway done. Depending on your oven and the thickness of your chicken, it may be done as early as 20 mintues into cooking.

from: 101

Ingredients
6 boneless skinless chicken breast halves or thighs (about 1.5 lbs)
½ cup raspberry preserves (fruit only type)
½ cup frozen pineapple juice concentrate, thawed
½ cup soy sauce
2 tablespoons rice wine vinegar
½ teaspoon chili powder
½ teaspoon curry powder
½ teaspoon garlic powder
¼ cup fresh raspberries, mashed
Garnish: ¼ cup fresh raspberries

Directions
Place chicken in a large baking pan. In a small bowl, combine preserves, juice concentrate, soy sauce, vinegar, chili powder, curry powder, garlic powder, and ¼ cup mashed raspberries. Pour over chicken and cover tightly with foil. Marinate in refrigerator for 2 hours or up to over night.
Heat oven to 350 degrees. Remove baking pan from refrigerator and place in oven. Bake, covered 30-40 minutes. Remove from oven, transfer chicken to serving platter and to p with pan juices. Garnish with remaining raspberries.

from: meals.com

Ingredients
1 (3-5 lbs) fryer or roasting chicken
1 cup seedless red or green grapes
4 tablespoons honey
1 (16 oz) can apricot halves
¼ cup butter or margarine
2 teaspoons seasoned salt
¼ teaspoon black ground pepper
½ cup chicken broth

Directions
1 (3-5 lbs) fryer or roasting chicken
1 cup seedless red or green grapes
4 tablespoons honey
1 (16 oz) can apricot halves
¼ cup butter or margarine
2 teaspoons seasoned salt
¼ teaspoon black ground pepper
½ cup chicken broth

from: Everyday Food, Jan/Feb 2003

Ingredients
1 (3-5 lbs) fryer or roasting chicken
1 cup seedless red or green grapes
4 tablespoons honey
1 (16 oz) can apricot halves
¼ cup butter or margarine
2 teaspoons seasoned salt
¼ teaspoon black ground pepper
½ cup chicken broth

Directions
Heat the broiler. Put the fennel seeds in a small, self-sealing plastic bag, and crush with a rolling pin. Add the parsley, brown sugar, ¾ teaspoon salt and 1 teaspoon pepper to the bag and shake to mix.

Press the mixture onto the skinless side of the salmon. Broil the salmon, skin side down, until it is no longer red in the center, about 8 minutes.

Flake the fish with a fork. Meanwhile, in a large pot of boiling slated water, cook the pasta according to its directions until al dente, about 13 minutes. Reserve ½ cup of the cooking water and drain the pasta. Return it to the warm pot, add the spinach and toss.

In a bowl, mix together the sour cream, lemon juice to taste, ½ teaspoon salt, and 2 tablespoons pasta water.

Put the pasta on plates, top with salmon, and drizzle with the sour-cream mixture. Or simply toss the pasta and spinach in the pot with the salmon and sour-cream mixture, adding pasta water as needed, and serve.

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Apricot Glazed Chicken

from: Jess Nichols

Ingredients
Boneless, skinless chicken breasts
1 bottle Italian dressing (I like Wishbone best)

Directions
Preheat oven to 350°
Clean chicken. Place chicken in a glass baking dish about an inch apart. Pour Italian dressing over the chicken, making sure that spices lay on top of the chicken.
Bake the chicken for about 35 minutes, turning once when they're about halfway done. Depending on your oven and the thickness of your chicken, it may be done as early as 20 mintues into cooking.

from: 101

Ingredients
6 boneless skinless chicken breast halves or thighs (about 1.5 lbs)
½ cup raspberry preserves (fruit only type)
½ cup frozen pineapple juice concentrate, thawed
½ cup soy sauce
2 tablespoons rice wine vinegar
½ teaspoon chili powder
½ teaspoon curry powder
½ teaspoon garlic powder
¼ cup fresh raspberries, mashed
Garnish: ¼ cup fresh raspberries

Directions
Place chicken in a large baking pan. In a small bowl, combine preserves, juice concentrate, soy sauce, vinegar, chili powder, curry powder, garlic powder, and ¼ cup mashed raspberries. Pour over chicken and cover tightly with foil. Marinate in refrigerator for 2 hours or up to over night.
Heat oven to 350 degrees. Remove baking pan from refrigerator and place in oven. Bake, covered 30-40 minutes. Remove from oven, transfer chicken to serving platter and to p with pan juices. Garnish with remaining raspberries.

from: meals.com

Ingredients
1 (3-5 lbs) fryer or roasting chicken
1 cup seedless red or green grapes
4 tablespoons honey
1 (16 oz) can apricot halves
¼ cup butter or margarine
2 teaspoons seasoned salt
¼ teaspoon black ground pepper
½ cup chicken broth

Directions
1 (3-5 lbs) fryer or roasting chicken
1 cup seedless red or green grapes
4 tablespoons honey
1 (16 oz) can apricot halves
¼ cup butter or margarine
2 teaspoons seasoned salt
¼ teaspoon black ground pepper
½ cup chicken broth

Posted on

Fresh Raspberry Chicken

from: Jess Nichols

Ingredients
Boneless, skinless chicken breasts
1 bottle Italian dressing (I like Wishbone best)

Directions
Preheat oven to 350°
Clean chicken. Place chicken in a glass baking dish about an inch apart. Pour Italian dressing over the chicken, making sure that spices lay on top of the chicken.
Bake the chicken for about 35 minutes, turning once when they're about halfway done. Depending on your oven and the thickness of your chicken, it may be done as early as 20 mintues into cooking.

from: 101

Ingredients
6 boneless skinless chicken breast halves or thighs (about 1.5 lbs)
½ cup raspberry preserves (fruit only type)
½ cup frozen pineapple juice concentrate, thawed
½ cup soy sauce
2 tablespoons rice wine vinegar
½ teaspoon chili powder
½ teaspoon curry powder
½ teaspoon garlic powder
¼ cup fresh raspberries, mashed
Garnish: ¼ cup fresh raspberries

Directions
Place chicken in a large baking pan. In a small bowl, combine preserves, juice concentrate, soy sauce, vinegar, chili powder, curry powder, garlic powder, and ¼ cup mashed raspberries. Pour over chicken and cover tightly with foil. Marinate in refrigerator for 2 hours or up to over night.
Heat oven to 350 degrees. Remove baking pan from refrigerator and place in oven. Bake, covered 30-40 minutes. Remove from oven, transfer chicken to serving platter and to p with pan juices. Garnish with remaining raspberries.

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Chicken Italitano

from: Jess Nichols

Ingredients
Boneless, skinless chicken breasts
1 bottle Italian dressing (I like Wishbone best)

Directions
Preheat oven to 350°
Clean chicken. Place chicken in a glass baking dish about an inch apart. Pour Italian dressing over the chicken, making sure that spices lay on top of the chicken.
Bake the chicken for about 35 minutes, turning once when they're about halfway done. Depending on your oven and the thickness of your chicken, it may be done as early as 20 mintues into cooking.

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Garlic Lime Chicken

from: Martha Stewart Kids

Ingredients
¾ cup ketchup
2 pounds ground turkey, beef or a combination
1 cup chopped onion (1 med onion)
2 slices sandwich bread, torn into small pieces
1 cup grated cheddar cheese
½ cup chopped dill pickle (1 medium pickle)
1 tablespoon Worcestershire sauce
1 large egg, lightly beaten
2 garlic cloves, minced
2 teaspoons dry mustard powder
1 teaspoon salt
½ teaspoon freshly ground pepper

Directions
Heat oven to 350. In a large bowl, mix ½ cup ketchup with the remaining ingredients until well combined. Divide mixture among 6 cups of a 12 cup muffin tin, spacing them evenly and gently compressing and mounding the tops. Brush tops with remaining ¼ cup ketchup.

Transfer to oven; bake until inside temperature registers 170 on an instant-read thermometer, about 45 minutes.

Remove from oven; let rest 5 minutes before removing from tin. Serve hot.

from: Paula Kafer

Ingredients
3 slices dry bread
¾ cup grated cheddar cheese
½ tsp dry parsley
½ tsp salt
dash pepper
½ tsp Accent
¼ tsp garlic salt
6 breasts frying chicken
¼ to ½ cup butter, melted

Directions
Preheat oven to 350. Break 1 slice bread into small pieces and drop into blender; add ¼ (or 1/3) of the cheese and cover the blender. Run on low speed until bread and cheese are fine (crumbled). Empty into bowl. Repeat process with the rest of the bread and cheese. Add the parsley to the blender container with the 5th slice of bread. Crumb in the blender. Add seasonings to crumb mixture. Mix well.

Dip chicken pieces in butter, then into crumb mixture; coating thoroughly. Arrange in an single layer in shallow baking pan (greased or sprayed with Pam). Bake uncovered for 40 minutes to one hour until thickest pieces are tender. Chicken is done when a fork pushes in and pulls out easily.

from: Grandma P.

Ingredients
3 oz cream cheese
3 tbsp melted butter
2 cups cubed, cooked chicken OR 10 oz canned chicken
2 tbsp milk
2 tbsp mayo
1 tbsp chopped chives (optional)
8 oz can of crescent rolls (you'll want extra)
¾ cup seasoned croutons (crushed) or bread crumbs

Directions
Preheat oven to 350. Blend cream cheese and butter until smooth. Separate rolls into rectangles and flatten, making sure to seal the perforation between triangles. Add other ingredients and mix. Spoon mixture onto rectangles and pull four corners closed. Brush top with butter and sprinkle with croutons or crumbs. Bake for 20-25 minutes.

from:

Ingredients
1 lb boneless, skinless chicken breasts
½ cup low-sodium soy sauce
¼ cup fresh lime juice
1 tbsp Worcestershire sauce
2 cloves garlic, peeled, minced
½ tsp dry mustard
½ tsp coarsely ground black pepper

Directions
Mix soy sauce, lime juice, Worcestershire sauce, garlic, and mustard.
Marinate chicken in mixture for 30 minutes.
Spray skillet with cooking spray and heat on medium. Add chicken and cook 6 minutes on each side or until done.

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Savory Chicken Packets

from: Martha Stewart Kids

Ingredients
¾ cup ketchup
2 pounds ground turkey, beef or a combination
1 cup chopped onion (1 med onion)
2 slices sandwich bread, torn into small pieces
1 cup grated cheddar cheese
½ cup chopped dill pickle (1 medium pickle)
1 tablespoon Worcestershire sauce
1 large egg, lightly beaten
2 garlic cloves, minced
2 teaspoons dry mustard powder
1 teaspoon salt
½ teaspoon freshly ground pepper

Directions
Heat oven to 350. In a large bowl, mix ½ cup ketchup with the remaining ingredients until well combined. Divide mixture among 6 cups of a 12 cup muffin tin, spacing them evenly and gently compressing and mounding the tops. Brush tops with remaining ¼ cup ketchup.

Transfer to oven; bake until inside temperature registers 170 on an instant-read thermometer, about 45 minutes.

Remove from oven; let rest 5 minutes before removing from tin. Serve hot.

from: Paula Kafer

Ingredients
3 slices dry bread
¾ cup grated cheddar cheese
½ tsp dry parsley
½ tsp salt
dash pepper
½ tsp Accent
¼ tsp garlic salt
6 breasts frying chicken
¼ to ½ cup butter, melted

Directions
Preheat oven to 350. Break 1 slice bread into small pieces and drop into blender; add ¼ (or 1/3) of the cheese and cover the blender. Run on low speed until bread and cheese are fine (crumbled). Empty into bowl. Repeat process with the rest of the bread and cheese. Add the parsley to the blender container with the 5th slice of bread. Crumb in the blender. Add seasonings to crumb mixture. Mix well.

Dip chicken pieces in butter, then into crumb mixture; coating thoroughly. Arrange in an single layer in shallow baking pan (greased or sprayed with Pam). Bake uncovered for 40 minutes to one hour until thickest pieces are tender. Chicken is done when a fork pushes in and pulls out easily.

from: Grandma P.

Ingredients
3 oz cream cheese
3 tbsp melted butter
2 cups cubed, cooked chicken OR 10 oz canned chicken
2 tbsp milk
2 tbsp mayo
1 tbsp chopped chives (optional)
8 oz can of crescent rolls (you'll want extra)
¾ cup seasoned croutons (crushed) or bread crumbs

Directions
Preheat oven to 350. Blend cream cheese and butter until smooth. Separate rolls into rectangles and flatten, making sure to seal the perforation between triangles. Add other ingredients and mix. Spoon mixture onto rectangles and pull four corners closed. Brush top with butter and sprinkle with croutons or crumbs. Bake for 20-25 minutes.

Posted on

Cheesy Baked Chicken

from: Martha Stewart Kids

Ingredients
¾ cup ketchup
2 pounds ground turkey, beef or a combination
1 cup chopped onion (1 med onion)
2 slices sandwich bread, torn into small pieces
1 cup grated cheddar cheese
½ cup chopped dill pickle (1 medium pickle)
1 tablespoon Worcestershire sauce
1 large egg, lightly beaten
2 garlic cloves, minced
2 teaspoons dry mustard powder
1 teaspoon salt
½ teaspoon freshly ground pepper

Directions
Heat oven to 350. In a large bowl, mix ½ cup ketchup with the remaining ingredients until well combined. Divide mixture among 6 cups of a 12 cup muffin tin, spacing them evenly and gently compressing and mounding the tops. Brush tops with remaining ¼ cup ketchup.

Transfer to oven; bake until inside temperature registers 170 on an instant-read thermometer, about 45 minutes.

Remove from oven; let rest 5 minutes before removing from tin. Serve hot.

from: Paula Kafer

Ingredients
3 slices dry bread
¾ cup grated cheddar cheese
½ tsp dry parsley
½ tsp salt
dash pepper
½ tsp Accent
¼ tsp garlic salt
6 breasts frying chicken
¼ to ½ cup butter, melted

Directions
Preheat oven to 350. Break 1 slice bread into small pieces and drop into blender; add ¼ (or 1/3) of the cheese and cover the blender. Run on low speed until bread and cheese are fine (crumbled). Empty into bowl. Repeat process with the rest of the bread and cheese. Add the parsley to the blender container with the 5th slice of bread. Crumb in the blender. Add seasonings to crumb mixture. Mix well.

Dip chicken pieces in butter, then into crumb mixture; coating thoroughly. Arrange in an single layer in shallow baking pan (greased or sprayed with Pam). Bake uncovered for 40 minutes to one hour until thickest pieces are tender. Chicken is done when a fork pushes in and pulls out easily.