cdkitchen > recipebox > member recipes
Shared Recipes by Recipe Box Members (page 3712)
SEAFOOD - SOLE - WHITE WINE AND DILL
Makes 6 servings. 4 fillets of sole 4 T. butter, softened 1/4 tsp. thyme 3/4 c. dry white wine 1 T. green part of scallion, chopped 1 T. lemon juice salt 1 T. parsley, chopped 1 T. fresh
by KitchenMagician
added 2009-04-26
added 2009-04-26
Makes 6 servings. 4 fillets of sole 4 T. butter, softened 1/4 tsp. thyme 3/4 c. dry white wine 1 T. green part of scallion, chopped 1 T. lemon juice salt 1 T. parsley, chopped 1 T. fresh
STUFFING - SAUSAGE, APPLE AND CRANBERRY
Makes 8 to 10 servings. 2 c. dry whole wheat bread cubes 4 c. dry white bread cubes 1 lb. bulk pork sausage 1 onion, chopped 3 stalks celery, chopped 2 T. chopped fresh sage 1 T. chopped
by KitchenMagician
added 2009-04-26
added 2009-04-26
Makes 8 to 10 servings. 2 c. dry whole wheat bread cubes 4 c. dry white bread cubes 1 lb. bulk pork sausage 1 onion, chopped 3 stalks celery, chopped 2 T. chopped fresh sage 1 T. chopped
CHICKEN STEW - DUMPLINGS - POWDER PUFF
Makes 4 to 6 servings. 1 1/2 lb. chicken pieces 3 T. butter 1 onion, chopped 1 clove garlic, minced 4 c. chicken stock 11/2 c. mushrooms, halved 2 carrots, chunked 3 med. potatoes,
by KitchenMagician
added 2009-04-26
added 2009-04-26
Makes 4 to 6 servings. 1 1/2 lb. chicken pieces 3 T. butter 1 onion, chopped 1 clove garlic, minced 4 c. chicken stock 11/2 c. mushrooms, halved 2 carrots, chunked 3 med. potatoes,
RICE - RISOTTO VEGETABLE
Makes 6 servings. 2 c. sliced fresh mushrooms 1 onion, chopped 2 cloves garlic, minced 2 T. olive oil 1 c. Arborio rice 3 c. chicken broth 3/4 c. bite-size asparagus or broccoli pieces 3/4
by KitchenMagician
added 2009-04-26
added 2009-04-26
Makes 6 servings. 2 c. sliced fresh mushrooms 1 onion, chopped 2 cloves garlic, minced 2 T. olive oil 1 c. Arborio rice 3 c. chicken broth 3/4 c. bite-size asparagus or broccoli pieces 3/4
CHICKEN CASSEROLE - STUFF N MUCH
Makes 6 servings. 4 c. cooked chicken, cubed 2 T. all-purpose flour 1/2 c. chicken broth 1/2 c. milk salt and pepper Stuffing 2 stalks celery, chopped 1 onion, minced 1 T. butter 1
by KitchenMagician
added 2009-04-26
added 2009-04-26
Makes 6 servings. 4 c. cooked chicken, cubed 2 T. all-purpose flour 1/2 c. chicken broth 1/2 c. milk salt and pepper Stuffing 2 stalks celery, chopped 1 onion, minced 1 T. butter 1
SEAFOOD - SCALLOPS - MUSHROOMS AND PECANS
Makes 6 servings. 1/4 lb. mushrooms, sliced 6 T. butter 2 T. chopped parsley 3 c. cooked rice 1/2 c. dry white wine 1/2 c. water 1/2 tsp. salt 1 small bay leaf 1 1/2 lb. scallops 3 green
by KitchenMagician
added 2009-04-26
added 2009-04-26
Makes 6 servings. 1/4 lb. mushrooms, sliced 6 T. butter 2 T. chopped parsley 3 c. cooked rice 1/2 c. dry white wine 1/2 c. water 1/2 tsp. salt 1 small bay leaf 1 1/2 lb. scallops 3 green
STUFFING - SAUSAGE AND SAGE
Makes 6 servings. 3/4 lb. bulk pork sausage 1/2 c. unsalted butter 2 1/4 c. thinly sliced leeks 1 1/2 c. thin-sliced celery 2 T. chopped fresh sage 1 T. chopped fresh thyme 1 tsp. salt 1/2
by KitchenMagician
added 2009-04-26
added 2009-04-26
Makes 6 servings. 3/4 lb. bulk pork sausage 1/2 c. unsalted butter 2 1/4 c. thinly sliced leeks 1 1/2 c. thin-sliced celery 2 T. chopped fresh sage 1 T. chopped fresh thyme 1 tsp. salt 1/2
FETTUCCINE - SCALLOPS AND MUSHROOMS
Makes 4 servings. 3 T. unsalted butter 2 cloves garlic, minced 1/2 lb. mushrooms, sliced 3/4 lb. scallops, cut in quarters 1 tsp. grated lemon rind 1 c. whipping cream salt and pepper 1/4
by KitchenMagician
added 2009-04-26
added 2009-04-26
Makes 4 servings. 3 T. unsalted butter 2 cloves garlic, minced 1/2 lb. mushrooms, sliced 3/4 lb. scallops, cut in quarters 1 tsp. grated lemon rind 1 c. whipping cream salt and pepper 1/4
RICE - MUSHROOM AND ONION
Makes 6 servings. 1 1/2 c. long-grain white rice, uncooked 2 c. beef broth 1 pkg. dried French onion soup mix 1 c. water 1/4 c. butter, melted 1 T. Worcestershire sauce 1 c. sliced
by KitchenMagician
added 2009-04-26
added 2009-04-26
Makes 6 servings. 1 1/2 c. long-grain white rice, uncooked 2 c. beef broth 1 pkg. dried French onion soup mix 1 c. water 1/4 c. butter, melted 1 T. Worcestershire sauce 1 c. sliced
LINGUINE - SHRIMP, GARLIC AND CAPERS
Makes 6 servings. 1/4 c. butter 1/4 c. olive oil 8 cloves garlic, minced 1 lb. shrimp, peeled and deveined 1/2 c. chicken stock 2 T. lemon juice 1 tsp. red pepper flakes 1/4 c. capers 1/4
by KitchenMagician
added 2009-04-26
added 2009-04-26
Makes 6 servings. 1/4 c. butter 1/4 c. olive oil 8 cloves garlic, minced 1 lb. shrimp, peeled and deveined 1/2 c. chicken stock 2 T. lemon juice 1 tsp. red pepper flakes 1/4 c. capers 1/4
BEEF - SHORT RIBS - PORT SAUCE
Makes 4 servings. 5 lb. beef short ribs, trimmed of fat salt and pepper 1 onion, chopped 1 carrot, chopped 1 stalk celery, chopped 4 cloves garlic, minced 1 T. tomato paste 3 c. beef
by KitchenMagician
added 2009-04-26
added 2009-04-26
Makes 4 servings. 5 lb. beef short ribs, trimmed of fat salt and pepper 1 onion, chopped 1 carrot, chopped 1 stalk celery, chopped 4 cloves garlic, minced 1 T. tomato paste 3 c. beef
SQUASH - ACORN - APPLE STUFFED
Makes 4 servings. 2 medium acorn squash 2 c. chopped, peeled apple 3 T. honey 2 T. butter 1/4 tsp. ground cinnamon 1/4 tsp. grated nutmeg Preheat oven to 400F. Cut squash in half; discard
by KitchenMagician
added 2009-04-26
added 2009-04-26
Makes 4 servings. 2 medium acorn squash 2 c. chopped, peeled apple 3 T. honey 2 T. butter 1/4 tsp. ground cinnamon 1/4 tsp. grated nutmeg Preheat oven to 400F. Cut squash in half; discard