The RECIPES!!!
Wednesday, December 16, 2009
Saturday, December 12, 2009
Bengal Tiger Chicken Rawr (TIM)
4 whole chicken brests skinless boneless
Cut into 3 pieces each
Place in 9x13 casserole dish
Mix
1 Can cream of mushroom soup
1 cup mayo
1 teaspoon curry powder
Pour mixture over chicken
Bake covered with tin foil 40 minutes @ 350 degrees
Mix 1 cup Parmasan Cheese
½ cup seasoned bread crumbs
4 tablespoons melted butter
Sprinkle over cooked chicken
Bake 20 minutes uncovered
Thursday, November 26, 2009
Monday, November 23, 2009
Broccoli, Rice, Cheese, and Chicken Casserole (Kim)
Sweet and Sour Meatballs (Kim)
Chicken Turnovers (Diana)
Thursday, November 19, 2009
Curried Butternut Chicken Bisque (Derek)
Serves 4 to 6
1 2 to 2 1/2 pound butternut squash
3 tablespoons brown sugar
1 teaspoon curry
1 medium white onion, finely chopped
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 tablespoons fresh ginger, minced
1 14 oz can unsweetened coconut milk
1 14 oz can/box chicken broth
2 cups, cut up/cubed cooked chicken breast (I used the breast of a rotisserie chicken I bought at the market)
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Hot White Jasmine Rice, prepared as instructed or to your preference. At least 2 cups. The rice should be plain to balance out the curry. I make mine with a little bit of butter and a pinch of sea salt.
Garnish with
Cashews (I used/ like raw the best)
Fresh chopped cilantro
For the squash (you can do this up to a day ahead, which will allow you to make this in about 20 minutes)
Preheat oven to 350
Spray a rectangular baking dish with cooking spray.
Cut squash lengthwise and remove seeds and pulp.
Place squash flesh side down onto the baking dish.
Bake for 30 minutes.
While squash is baking, make the Jasmine rice (which should take 12 to 14 minutes for 2 cups prepared) and mix together 3 tablespoons of brown sugar and 1 teaspoon curry powder in a small bowl .
Remove squash from oven and flip the squash right side up.
Sprinkle the quash with brown sugar and curry mixture and bake for another 20 to 25 minutes, until quash is soft and the flesh can be scooped out.
Scoop squash out into a bowl and mash well with potato masher, set aside until needed.
For the soup, sauté onion in olive oil over medium high heat until the onion is translucent and soft, 4 to 5 minutes. Add ginger and garlic and cook for another minute.
Add squash, coconut milk, chicken broth, chicken, curry, salt and pepper. Cook soup until heated through.
On the bottom of a soup bowl, hot rice and ladle curry bisque over the rice.
Garnish with plenty of chopped cashews and cilantro (which can be prepared while the soup is heating through/simmering or while the squash bakes if you are making the meal all at once).
Wednesday, November 18, 2009
Cheese Enchiladas (Jacquelyn)
French Bread Pizza (Timothy)
Crepes - also known as Norwegian Pancakes (Timothy)
3 eggs.....................................Beat slightly and add:
1(1/2) cups Mile...................Beat again and add:
1(1/4) cups Flour.................Beat again and add:
(1/4) cup butter-melted.....Beat together well.
Pour about (1/4) cup batter in a large round frying pan. Pick up the handle and rotate the pan around until the batter covers the bottom of the pan. Book on the stove on medium to medium high heat for about one minute and then turn crepe to the other side. Cook for another minute. Remove from pan and serve on plate.
Tuesday, November 17, 2009
Best Ever Chili! (By Diana)
Layered Enchiladas! (By Elizabeth)
1 small onion, chopped
tortillas
15 oz can of stewed tomatoes
6 oz can tomato paste
1 pkg enchilada sauce mix
1 c water
1 can sliced olives (optional)
10 oz cheddar cheese
10 oz monterrey jack cheese (or Mexican blend)
sour cream and/or guacamole to top (optional)
Grease 9x13 pan. Grate cheese. Brown meat with onion, drain and set aside. In sauce pan combine sauce mix, 2 cups water, paste, tomatoes, olives and meat. Blend well, bring to boil, reduce heat and simmer 15 min., stirring occasionally. Cover bottom of pan with tortillas. Spoon sauce over tortillas, add cheese, repeat with remaining ingredients (usually 3 layers). Cover with foil, poke holes in top. Bake 350 degrees covered for 20 minutes, uncover and continue cooking for 10 min. Let stand 5 min. before cutting.