Ok, so I'm just going to throw a couple of recipes on here that I remember doing last month then pick up from March. I also receive a weekly email of recipes from Kraft & Taste of Home that I think I'll throw on here too!! SORRY EVERYONE!!
SEAFOOD ALFREDO
Made this for my boys for Valentines day. SOOO YUMMY AND EASY!!
1/2 lb. frozen shrimp
1 lb. King Crab legs
1 lb. Lobster tales (2 small or 1 large)
1 pint heavy cream
1 stick butter
2 tablespoons cream cheese
1/2 cup grated Parmesan cheese - (to 3/4)
1 teaspoon garlic powder
Fettuccine Noodles
To cook crab legs, boil them in a large pot of water for approx. 5-8 min. Remove legs and insert a large colander that can balance on the lip of the pot. You do NOT want the colander submerged in the water! Place lobster tales in the colander and place lid on the pot. Steam them for about 7-9 min. or until shell is a bright red. (IF you have another method of steaming, GO FOR IT...JUST NOT THE MICROWAVE!!)
Remove all shells and shred/dice up meat. Set aside.
FOR SAUCE:
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this
until all is melted, and mixed well. Add the Parmesan cheese and Garlic
powder. Simmer this for 15 to 20 minutes on low. You may wish to season
with a little salt and pepper. It has been made with half-and-half, but
heavy cream is preferred. Add crab, lobster and shrimp, it will thaw and heat in the sauce. Serve over noodles and enjoy. Just don't lick the plate when you're done...yeah, it's THAT good!!
CHICKEN MARSALA
(CHEESE STUFFING)
1/2 C. provolone cheese
8 oz. mozzarella cheese
1/4 C. parmesan cheese
1/2 C. bread crumbs (OR Keebler Club crackers crushed)
1 clove minced fresh garlic
2 TBS. minced sun-dried tomatoes
1/3 C. sour cream
Salt & Pepper
(CHICKEN)
2 lbs. boneless skinless chicken breasts
4 oz. cooking oil
2 C. flour
Salt, Pepper, Paprika about 1/4 tsp. each
(SAUCE)
1 small onion chopped
2 C. diced mushroom (preferably Crimini)
1 1/2 C. Marsala Wine
8 oz. Heavy Whipping Cream
Preheat oven to 350
Stuffing: Combine all cheese stuffing ingredients in a bowl
Chicken:Butterfly thickest section to create two lobes.Place pounded chicken breasts on a plate and place desired amount of stuffing on one half of chicken breast.
Gently press stuffing down and fold over other side of chicken breast. Preheat a large sauté pan on stove top. Add 4 oz. oil; heat oil until shimmering.
Place approximately 2 cups flour in a pan and season it to taste with salt and pepper. Dredge chicken in flour and shake off excess flour. Place stuffed chicken breasts in sauté pan with the preheated oil.
Cook each side until golden. When chicken is seared on both sides remove them from sauté pan and place them in a baking pan and into the oven for 10-20 minutes. Bake until juices run clear and stuffing and center reach a temperature of at least 165°.
Sauce: Add the onions to the sauté pan. Stir with spatula. After 2 minutes add the mushrooms; sauté mixture until onions are translucent. Deglaze sauté pan with the marsala wine (make sure to incorporate particles from bottom of pan). Bring wine to a simmer and add heavy cream. Simmer sauce on low heat until reduced by half.
Place cooked chicken breast on a plate and top with onions, mushrooms and sauce.
(Taste of Home Recipe)
HAM & BROCCOLI BAKE
1-1/4 cups uncooked elbow macaroni
1-1/2 cups chopped fresh broccoli
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup cubed fully cooked ham
1 cup (4 ounces) shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup milk
1 tablespoon dried minced onion
1/4 teaspoon pepper
1 cup crushed potato chips
Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the broccoli, soup, ham, cheeses, milk, onion and pepper. Drain macaroni; add to ham mixture.
Transfer to a greased 8-in. square baking dish; sprinkle with potato chips. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 4 servings.
(Kraft food&family Recipe)
BACON OMELET ROLL WITH SALSAHEAT oven to 350ºF.
LINE 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray.
BEAT eggs, milk and flour in large bowl with whisk until well blended. Stir in next 4 ingredients. Pour into prepared pan. Bake 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.
ROLL up omelet immediately, starting at one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with salsa.
POLYNESIAN GLAZED MEATBALLS
HEAT oil in large skillet on medium-high heat. Add peppers and onions; cook 5 min. or until crisp-tender, stirring frequently.
STIR in barbecue sauce, ginger, garlic powder and reserved pineapple liquid. Add meatballs; mix lightly until evenly coated. Cook 10 min. or until meatballs are heated through, stirring occasionally. Meanwhile, cook rice as directed on package.
STIR pineapple into meatball mixture. Serve over rice.
(Kraft food&family Recipe)
BEEF & VEGETABLE NOODLE BOWL
2 green onions thinly sliced
COOK spaghetti in large saucepan as directed on package.
MEANWHILE, heat dressing in large nonstick skillet on medium heat. Add broccoli and peppers; stir-fry 3 min. or until vegetables are crisp-tender. Add meat and hoisin sauce; stir-fry 2 to 3 min. or until meat is done.
DRAIN spaghetti; return to same pan. Add broth; cook 1 min. or until heated through, stirring occasionally. Add meat mixture and onions; mix lightly.
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