here's some easy recipes from yesterday's orlando sentinel food section....

Discussion in 'Recipes' started by snorton938, Apr 29, 2004.

  1. snorton938

    snorton938 Founding Member

    Feb 5, 2004
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    italian grilled cheese

    yield 4 servings

    4 slices italian bread (or french bread), sliced 1-inch thick
    4 slices mozzarella, povolone or whatever cheese you like
    3 eggs
    1/2 cup milk
    1 1/2 teaspoons italian (or creole) seasoning
    1 1/2 teaspoons minced garlic
    1 cup italian-seasoned bread crumbs

    1. cut a 3-inch pocket in each slice of bread; place a slice of cheese in each pocket.
    2. in a bowl, beat eggs, milk, italian seasoning and garlic; soak bread on each side. coat with bread crumbs.
    3. cook on a greased hot griddle until golden brown on both sides.
  2. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    pan-seared pork chops with molasses-plum sauce
    yield: 4 servings

    2 tsp olive oil
    1/2 cup chopped onion
    3/4 cup chicken broth
    1/4 cup dried blueberries
    3 tbl cider vinegar
    2 tbl molasses
    1/2 tsp salt, divided
    1/2 tsp black pepper, divided
    1/8 tsp ground coriander
    3 plums, pitted, peeled and coarsely chopped (about 1 3/4 cups)
    cooking spray
    4 (6 oz) bone-in center cut pork chops (about 1" thick)
    fresh parsley sprigs (optional)

    1. heat oil in pan over medium heat. add onion; cook 3 minutes, stirring. stir in broth, berries, vinegar, molasses, 1/4 tsp salt, 1/4 tsp pepper, coriander and plums; bring to a boil and reduce heat. simmer 20 minutes.
    2. heat skillet coated with cooking spray (or use some butter) over medium high heat. sprinkle 1/4 tsp salt and 1/4 tsp pepper over chops. add pork to skillet; cook pork chops 2 minutes on each side. reduce heat to medium; cook 4 minutes. remove pork from skillet; cover and keep warm. add plum mixture to skillet; bring to simmer. cook 2 minutes, scraping pan to loosen browned bits. spoon plum mixture over pork chops and garnish with parsley.
  3. snorton938

    snorton938 Founding Member

    Feb 5, 2004
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    mint surprise cookies
    yield: 56 cookies

    3 cups flour
    1 tsp baking soda
    1/2 tsp salt
    1 stick butter, room temperature
    1/2 cup shortening
    1 cup granulated sugar
    1/2 cup packed brown sugar
    2 eggs
    2 tbl water
    1 tsp vanilla extract
    9-oz andes creme de menthe thins
    56 walnut halves (optional)

    1. sift flour, baking soda and salt. beat butter and shortening in bowl of electric mixer on medium high speed until fluffy. add sugars; beat thoroughly. add eggs, water and vanilla extract, beating until blended. add flour mixture, beating just until combined. cover bowl; refrigerate at least 2 hours.
    2. heat oven to 375 degrees F. for each cookie, form 1 tablespoon of the dough with your hands to enclose 1 chocolate mint; place cookies on baking sheet about 2 inches apart. press dough down lightly; top with walnut half. bake until golden, 10-12 minutes per batch.
  4. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    chipotle roasted chicken with potatoes
    yield: makes 6 servings of chicken and 4 servings of potatoes.
    snort's note: make extra potatoes.

    1 1/2 tsp chipotle chili pepper seasoning
    1 tsp paprika
    1 tsp dried oregano
    1 tsp garlic salt
    1/2 tsp cumin
    1 1/2 pounds quartered medium red potatoes
    1 tbl vegetable oil (or more i you like)
    2 tsp packed light brown sugar
    6 (5-6 oz) boneless, skinless chicken breasts

    1. heat oven to 400 degrees F
    2. combine chipotle chili pepper, paprika, organo, garlic salt and cumin. toss potatoes with oil and 1 tsp of spice mixture (or more depending on taste....can always make more spice mixture for the chicken). mix brown sugar with remaining spice mixture; set aside.
    3. cover baking sheet with nonstick foil. rub chicken pieces on both sides with remaining spice mixture. arrange chicken, skin side up, on half of baking sheet. arrange potatoes in single layer on the other half. loosely cover with foil.
    4. bake 35-40 minutes; remove foil. turn and rearrange potatoes. bake uncovered, 20 minutes.
  5. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    toasted southwestern chili
    yield: 6 1/2 cups

    1 tbl vegetable oil (or more if you like)
    1 lb boneless, skinless chicken breasts cut into 1 inch pieces
    1 medium chopped onion
    1 medium chopped red or green bell pepper
    4 tsp chili powder
    2 tsp cumin
    1 tsp garlic powder
    1/2 cup dry red wine
    14 1/2 ounce can diced tomatoes with juice
    15 to 19 oz can rinsed and drained black beans
    15 to 19 oz can great northern beans with liquid
    1 cup frozen (or canned) corn
    salt to taste

    1. in a pan, heat oil on medium-high. cook chicken, onion and bell pepper 8 minutes or until liquid evaporates. add chili powder, cumin and garlic powder. cook, stirring, 30 seconds.
    2. stir in wine, tomatoes and juice, black beans, great northern beans with liquid, corn and salt to taste. bring to boil. reduce heat. simmer 20 minutes and serve. (maybe serve on top of some rice).

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