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 Post subject: Entrées
PostPosted: Sun Dec 18, 2011 9:46 pm 
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Location: Templetucky, Georgia, USA
E-Z baby back ribs!!! Invented 8/15/09

My experimental ribs were a smashing success! Yummy!!!

One rack of baby back ribs, cut into 2,3,or 4 rib sections as will fit vertically in your crock pot.
Pour in enough Manwich Sandwich "BOLD" (make sure it is the BOLD version) to cover ribs.
Cook on slow for 7 hours. Elaine made up some mashed potatos to go with....

It can't get much easier!

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 Post subject: Re: Entrées
PostPosted: Mon Dec 19, 2011 12:10 pm 
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Joined: Mon Jul 28, 2008 1:44 pm
Posts: 5673
Location: The Villages, FL; Playa Linda Beach Resort
Here's another goodie for the winter....

Stuffed Eggplant


2 large fat, medium to large eggplant (good for stuffing)
1 ½ - 2 lbs of ground beef – ground turkey or ground chicken can be used
(If using beef, get lean beef so eggplant will not be soggy)
2 eggs
½ cup breadcrumbs
¾ cup grated mozzarella cheese – grated sharp cheddar is good also or they
can be mixed together
¾ cup grated mozzarella cheese – for topping
¾ teaspoon oregano
****finely chopped onion or garlic may also be added
****Salt & Pepper to taste

In large bowl, combine beef, eggs, bread crumbs, ***cheese, and oregano (you would add the onion and garlic also if you use it). Mix well until all ingredients are combined. ****Save the second ¾ cup of cheese for topping at the end.

Do not peel eggplant.
Cut eggplant down the middle – from top to bottom
Then cut both halves in half – you should have 4 to 8 eggplant pieces depending on how many you choose. Scoop out the center, leaving ¾ to 1 inch of eggplant inside. Set aside the eggplant you scooped out.

Take meat mixture and place inside of hollowed out eggplant, filling each half generously – actually “mound the meat up” then mold to eggplant half.
When all halves are filled, place in baking dish. Now take the eggplant you scooped out of the center and place around the eggplant halves in the baking dish. Add just enough water (see variation) to cover the bottom. Top with remaining cheese. Cover with tin foil; bake 35-40 minutes depending on thickness of eggplant at @375 degrees. Eggplant should be soft but a little on the firm side, not mushy. Take tin foil off top and bake another 5 to 8 minutes until top is lightly browned. You can also add more cheese if you like.

Variation: Instead of water, you can use tomato sauce - cover bottom of dish and then over top of eggplant.

STUFFED ZUCCHINI: Make the exact same way; just use zucchini in place of eggplant. With zucchini, you can use the long, fat zucchini, just make sure they are fat so they are good for stuffing.

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 Post subject: Re: Entrées
PostPosted: Mon Dec 19, 2011 12:14 pm 
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Location: The Villages, FL; Playa Linda Beach Resort
Easy Chicken Bake by Stove Top Stuffing


Preheat Oven to 400 degrees

1 Package (6oz) Stove Top Stuffing Mix
1 ½ lbs Boneless skinless chicken breasts, into 1 inch pieces
1 Can (10 ¾) Condensed Cream of Chicken Soup
1/3 Cup Sour Cream
1 Bag (16 oz) frozen mixed vegetables, thawed and drained


Prepare Stuffing Mix as directed on package; set aside.

Mix Chicken soup with 1 can of water (as directed on the can)and sour cream, stirring until creamy. Put chicken and vegetables into 9 x 13 baking dish.
Pour soup mixture over chicken and vegetables and combine well. Top with prepared stuffing mix, making sure the chicken and vegetables are covered.

Bake 30 minutes uncovered in oven. Let set 5 minutes before serving.

This recipe is on the back of the Stove Top Stuffing Mix box.

(I used the Chicken Stuffing. You can substitute the Cornbread Stuffing Mix by Stove Top. For Turkey, switch to Turkey pieces and the Turkey Stuffing Mix).

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 Post subject: Re: Entrées
PostPosted: Wed Dec 21, 2011 10:57 pm 
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Joined: Sun Apr 13, 2003 6:37 pm
Posts: 30196
Location: Upstate NY
LOUISIANA GUMBO


1/4 cup... all-purpose white flour

1 tablespoon... vegetable oil

1 onion chopped

1 large green bell pepper, diced

1 stalk celery, minced

4 cloves garlic, minced

4 cups defatted reduced-sodium chicken stock (broth)

1...14 ounce can whole tomatoes, drained and chopped

10 okra pods, trimmed and cut into 1/2-inch pieces (1 cup)

1/2 teaspoon ground black pepper

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/8 teaspoon cayenne pepper

1 bay leaf

1/2 cup long-grain white rice

6 ounce medium shrimp, peeled and deveined

1/4 pound boneless, skinless chicken breast, cut into 1/2-inch pieces

2 ounces kielbasa sausage, thinly sliced

salt to taste

BROWN FLOUR IN 400 DEGREE OVEN FOR 20 MIN. (put in pie tin)

In heavy stock-pot heat oil over medium heat. Add onions, green peppers, celery, and garlic.
Saute for about 7 mins., or until the onions are lightly browned. Stir in the toasted flour.
Gradually stir in the chicken stock and bring to a simmer, stirring. Add tomatoes, okra, pepper,
thyme, oregano, cayenne and the bay leaf. cover and cook for 15 mins.. Stir in rice and cook
for 15 mins. longer (stir often). Add shrimp, chicken, and kielbasa, simmer for 5 mins longer or
until shrimp is done and the chicken is cooked through. Discard bay leaf and season with salt.

note: I have been making this for years, but I tweak it a bit, I use more shrimp and chicken and
kielbasa, we like it hardy!! I usually double the recipe when I make it and freeze half.
8)

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Last edited by ardy. on Wed Feb 22, 2017 5:12 pm, edited 1 time in total.

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 Post subject: Re: Entrées
PostPosted: Thu Dec 22, 2011 8:22 am 
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Joined: Wed Mar 12, 2003 10:16 am
Posts: 15534
Location: Georgia
Chicken and Dressing Casserole

8 chicken breasts or a whole chicken
2 T margarine
2 cans cream of chicken soup
3/4 cup milk
1 3/4 cup broth
salt/pepper to taste
1 8oz. bag of Pepp. Farm corn bread dressing
1 sm. onion (or some dried flakes works fine)
1 beaten egg

Boil chicken (save broth or use canned chicken broth) and cool. Tear into pieces. Place pieces in dish and dot w/ margarine. Mix soup, 1/4 cup of broth and milk. Pour over chicken. Sprinkle w/ salt and pepper. Saute onions in margarine. Add that to the dressing, beaten egg, and 1 1/2 cups broth. Spread the dressing mixture over the soup layer. Bake at 350 degrees for 45 minutes covered, then 15 more uncovered.

My recipe doesn't say what size dish, but I'm pretty sure, you'll need something similar to a 9x13. Plus, you can get by w/ less chicken (say 6 breasts). I'm sure this would work just fine w/ left over turkey.

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 Post subject: Re: Entrées
PostPosted: Thu Dec 22, 2011 8:40 am 
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Joined: Wed Mar 12, 2003 10:16 am
Posts: 15534
Location: Georgia
easy pork roast

2-3 lbs. pork roast
1 can of coke
1/3 cup minced onion
1/3 cup soy sauce
1 tbls. garlic salt

mix in crock pot for 6-8 hrs. on low.
**last hour, cut/slice into pieces, and
put back into crock pot.

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 Post subject: Re: Entrées
PostPosted: Thu Dec 22, 2011 8:49 am 
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Joined: Wed Mar 12, 2003 10:16 am
Posts: 15534
Location: Georgia
From Beach Bunny:

****Mexican Meatloaf****

1 spray(s) cooking spray
1/2 pound(s) raw extra lean ground beef
1/2 pound(s) lean ground turkey, breast
2 large egg white(s)
2 oz cornbread stuffing dry mix, (about 1 cup)
1 medium onion(s), chopped
1/2 tsp chili powder
1/4 tsp ground cumin
4 oz canned green chili peppers, diced
8 oz canned enchilada sauce

Instructions
Preheat oven to 375°F. Coat a broiler pan with cooking spray.
(I used a glass loaf pan.)


In a large bowl, mix beef, turkey, egg whites, stuffing mix, onion, chili powder, cumin, chilies and half of enchilada sauce together. Shape into an oval with your hands and place on prepared broiler pan. (Use loaf pan)

Cook for 1 hour, top with remaining enchilada sauce and bake for 5 minutes more. Slice into 6 pieces and serve.
5 points WW

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 Post subject: Re: Entrées
PostPosted: Thu Dec 22, 2011 8:50 am 
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Joined: Wed Mar 12, 2003 10:16 am
Posts: 15534
Location: Georgia
I've been thinking about making this during Thanksgiving week when we have lots of company. Degored posted the recipe link originally, but I think Kat said she's made it before too. If I missed it in this recipe thread, I'm sorry. If so, here it is again.

Italian Mac-n-Cheese
Recipe courtesy Rachael Ray

.Prep Time:10 minInactive Prep Time:--Cook Time:20 minLevel:
EasyServes:
4 servings, plus leftovers. Ingredients
•1 pound ziti rigate, penne rigate or cavatappi (ribbed, hollow corkscrews)
•1 pound Italian bulk sweet sausage
•2 tablespoons extra-virgin olive oil
•1 tablespoon butter
•3 or 4 cloves garlic, chopped
•12 crimini mushrooms, sliced
•Salt and pepper
•2 tablespoons all-purpose flour
•1 cup chicken stock
•1 cup heavy cream
•1 (10-ounce) sack, 2 1/2 cups, shredded Italian 4 cheese blend, available on dairy aisle
•1 can diced tomatoes, drained well
•1 teaspoon hot sauce (recommended: Tabasco), optional
•1/2 cup Parmesan, a couple of handfuls
Directions
Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.

In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.

Preheat broiler to high.

To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.

Combine cheese sauce with sausage and pasta, transfer to baking dish, casserole or oven safe serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.
.

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 Post subject: Re: Entrées
PostPosted: Thu Dec 22, 2011 2:04 pm 
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Joined: Tue Nov 26, 2002 7:25 pm
Posts: 36793
Location: Pittsburgh
Impossibly Easy Oktoberfest Pie Bisquick



6 servings 50 min 15 min prep

1/2 lb bratwursts, cooked and cut into 3/4 inch pieces
1 (8 ounce) can sauerkraut, drained
1 cup swiss cheese, shredded
3/4 cup Bisquick or Bisquick reduced-fat baking mix
1/2 cup milk
1/2 cup beer or non-alcoholic beer
2 eggs


Heat oven to 400*.
Grease pie plate.
Sprinkle bratwurst, sauerkraut and cheese in pie plate.
Stir remaining ingredients until blended.
Pour into pie plate.
Bake 30-35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.


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 Post subject: Re: Entrées
PostPosted: Thu Dec 22, 2011 2:12 pm 
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Joined: Tue Nov 26, 2002 7:25 pm
Posts: 36793
Location: Pittsburgh
By request from Wanda


TATER CRUST TUNA PIE

For the crust:

1 cup flour
1/2 cup mashed potato flakes
1/2 cup butter
3 to 4 tablespoons ice water

In a bowl combine flour and potato flakes; cut in butter until mix is crumbly; add water 1 tablespoon at a time until dough is just holds together. Press pastry into an ungreased 9- or 10-inch pie plate. Flute edges.

For the filling:


1 2.8-ounce can french-fried onions (reserve 1/2 cup)
3/4 cup mashed potato flakes
1 cup shredded cheddar cheese, with 1/2 cup set aside
2 tablespoons chopped stuffed green olives
1 6 1/2-ounce can of tuna, drained and flaked
1 10 3/4-ounce can cream of mushroom soup, undiluted

In a bowl, combine all filling ingredients except onions and 1/2 cup of the cheese. Pour all but the reserved onions into the pie plate, then spoon filling over that. Bake at 350 degrees for 25 to 30 minutes or until crust is golden. Sprinkle with the reserved cheese and onions and bake 5 to 10 minutes more until cheese is melted. Let stand 5 minutes before cutting.


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 Post subject: Re: Entrées
PostPosted: Thu Dec 22, 2011 2:15 pm 
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Joined: Tue Nov 26, 2002 7:25 pm
Posts: 36793
Location: Pittsburgh
Chicken Salad

Easy enough for everyday, elegant enough for ladies lunch!!

2 lbs boneless chicken breasts or tenders, cut up
2 tbs dried dill weed or more if using fresh
small onion, chopped fine
2 ribs celery, chopped fine
1 cup dried cranberries
approximately 1 cup Hellmann's mayonnaise
½ cup chopped pecans

Heat 2 tbs olive oil in large skillet, add chicken. While chicken browns, boil one cup water and pour over cranberries to rehydrate. As chicken is cooking, use spatula to chop up to smaller pieces. When chicken is cooked, drain. Drain cranberries. Place cooked chicken in bowl, sprinkle with dill weed and stir. Stir in cranberries, onion and celery. Add enough Hellmanns to coat all. Stir in pecans, chill.

All measurements are approximate, add according to taste.

Serving suggestions:

On crackers
For luncheon, place lettuce leaves on plate, use ice cream scoop to place 2 large scoops on top, sprinkle with dill weed.
On toast
Make sandwich with favorite bread, grill on George Foreman grill to make a panini
Just straight out of the bowl!

Variations:
½ cup chopped walnuts (in place of pecans)
½ cup chopped Emerald glazed pecans (in place of pecans)
½ cup chopped cashews (in place of pecans)
1 cup chopped seedless green grapes ( in place of dried cranberries)

Save calories:
Skip olive oil and saute chicken in stick pan with Pam OR bake in oven for 20 minutes at 350º.

Use low-fat Hellmanns.


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 Post subject: Re: Entrées
PostPosted: Thu Dec 22, 2011 11:21 pm 
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Joined: Fri Jul 21, 2006 1:32 pm
Posts: 17746
Location: North Huntingdon/Pittsburgh
Romano Baked Fish

Delicious and easy and fast to prepare!

4 4-ounce fresh or frozen fish fillets such as cod which I used. Salmon or orange roughy can be used also.
Nonstick spray coating
1/3 cup light mayo....I used Hellmann's
2 tablespoons grated romano cheese...of course I used more
2 tablespoons snipped fresh chives or sliced green onions
1/2 teaspoon white wine Worcestershires sauce

Directions

Thaw fish, if frozen. Rinse fish and pat dry with paper towels.
Spray an 8x8x2-inch baking dish with nonstick spray coating;
set aside.

In a small bowl stir together mayonnaise dressing, romano cheese, chives or green onions, and Worcestershire sauce.
Spread cheese mixture over fish fillets.

Bake, uncovered, in a 450 degree oven for 12 to 15 minutes.

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 Post subject: Re: Entrées
PostPosted: Thu Dec 22, 2011 11:27 pm 
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Posts: 17746
Location: North Huntingdon/Pittsburgh
Pasta With Hot Sausage, Broccoli and Chickpeas

Bulk sausage....I used two hot sausage patties crumbled and browned.
1 head of broccoli, cut into florets stems discarded...I used a pack of frozen broccoli....easier!
12 oz. pasta, your choice...I used penne.
1 medium onion, chopped
1/4 cup olive oil
6-8 cloves of garlic, chopped
1/2 teaspoon crushed red pepper flakes
1/2 cup or so of beef broth
1 15oz. can chickpeas, drained...I used a can and a half.
1/4 cup of Mozzarella cheese
Fresh romano cheese for on top


1. Bring a pot of salted water to a boil. Add broccoli; cook until tender, 3 minutes. Scoop out broccoli with a slotted spoon; transfer to a bowl. Add pasta and cook until tender, about 10 minutes.

2. Warm olive oil in a large skillet or electric frying pan on medium-high heat. Add chopped onions, fresh garlic and crushed red pepper flakes. saute until fragrant, about 1 minute. Add chickpeas, broccoli and add about a half cup of beef broth, stirring until heated through.

3. Drain pasta, return pasta to pot and stir in chickpea and broccoli mixture.
Add mozzarella cheese and sprinkle romano cheese on top...and more crushed peppers if desired.


Can also be made with shrimp or chicken.

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Last edited by Darsflipflops on Mon Jul 15, 2013 4:46 pm, edited 4 times in total.

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 Post subject: Re: Entrées
PostPosted: Thu Dec 22, 2011 11:38 pm 
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Posts: 17746
Location: North Huntingdon/Pittsburgh
Italian Meatloaf

1 pack of meatloaf mix or 2 lbs. of lean ground beef
2 eggs
3/4 cups Italian bread crumbs
1/2 cup or so of chopped onions
1/2 cup or so of chopped celery
1/2 cup or so of chopped green pepper
1/2 cup of so of Romano or Parmesan grated cheese
2 to 3 cloves of finely chopped garlic
Few good sprinkles of oregano
Few good sprinkles of basil
fresh black pepper
1 cup of hot water...this helps keep the meatloaf soft and moist.

Glaze Topping:
1/2 cup of ketchup
1/2 brown sugar
1 teaspoon of ground mustard
Whisk topping ingredients together in a small bowl.
Pour over the meatloaf and bake uncovered.

Heat oven to 400 degrees
Combine all ingredients in a large bowl, mix well.
Shape into 2 loafs
Bake uncovered 1 hour.

Makes a great sandwich too.

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Last edited by Darsflipflops on Mon Jul 15, 2013 4:46 pm, edited 2 times in total.

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 Post subject: Re: Entrées
PostPosted: Sun Jan 08, 2012 5:41 pm 
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Portobello Mushroom Pizza -

1 portobello Mushroom (about 3 oz)
Garlic Oil Spray
1 T tomate sauce
2 T shredded cheese

1.Heat oven to 425 degrees
2.Remove stem from mushroom, wipe mushroom clean with a damp paper towel
3.Spray both sides of mushroom with garlix oil and place on an aluminum foil lined baking sheet.
4.Bake 30 minutes or until fork tender, turn over halfway through cooking time.
5.Increase heat to broil.
6.Top concave side of mushroom with tomato sauce and cheese.
7.Place under broiler for one minute or until cheese melts and bubbles.

Nutritional information:
Net Carbs: 4 grams
Total Carbs: 5 grams
Fiber: 1 gram
Protein: 5 grams
Fat: 3 grams
Calories: 66

Makes: 1 serving

Feeel free to add any type of pizza topping such as pepperoni, onion, etc.

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