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Shared Recipes by Recipe Box Members (page 5021)
HOISIN CHICKEN
4 whole skinless boneless chicken breasts cut into small serving sized pieces. 1/2 cup plus 1 tbsp cornstarch 2 tsp grated fresh ginger 2 medium yellow onions chopped 8 oz fresh broccoli cut into
by sgre52160
added 2008-07-07
added 2008-07-07
4 whole skinless boneless chicken breasts cut into small serving sized pieces. 1/2 cup plus 1 tbsp cornstarch 2 tsp grated fresh ginger 2 medium yellow onions chopped 8 oz fresh broccoli cut into
HOISIN CHICKEN MARINADE
1/2 cup light Italian dressing 3 tbsp soy sauce 2 tbsp hoisin sauce 1/2 tsp ground ginger Place all ingredients in a freezer bag. Seal and shake to mix. Put 4 chicken breasts in marinade. Seal
by sgre52160
added 2008-07-07
added 2008-07-07
1/2 cup light Italian dressing 3 tbsp soy sauce 2 tbsp hoisin sauce 1/2 tsp ground ginger Place all ingredients in a freezer bag. Seal and shake to mix. Put 4 chicken breasts in marinade. Seal
chips and cheese
20 plain chips speaed around on a plate 2 hand fulls of cheese sprink it all around on the chips then heat it up for 100 or 130 and thats it enjoy the
by lukehill
added 2008-07-07
added 2008-07-07
20 plain chips speaed around on a plate 2 hand fulls of cheese sprink it all around on the chips then heat it up for 100 or 130 and thats it enjoy the
GREEK CAPONATA
1 (14.5 oZ) can diced tomatoes with their juice 2 zucchini, cut into 1 inch rounds 2 summer squash, cut into 1 inch rounds 2 tomatoes, cut into wedges 1 large Japanese eggplant, cut into 1
by sgre52160
added 2008-07-07
added 2008-07-07
1 (14.5 oZ) can diced tomatoes with their juice 2 zucchini, cut into 1 inch rounds 2 summer squash, cut into 1 inch rounds 2 tomatoes, cut into wedges 1 large Japanese eggplant, cut into 1
NAUTICAL FRUIT PLATE
DIP: 2 cups frozen whipped topping, thawed 1/2 tsp nutmeg and vanilla 16 ounce carton vanilla yogurt 1 small whole watermelon, cut into 3/4 inch slices 2 pints (6 cups) blueberries, cleaned
by sgre52160
added 2008-07-07
added 2008-07-07
DIP: 2 cups frozen whipped topping, thawed 1/2 tsp nutmeg and vanilla 16 ounce carton vanilla yogurt 1 small whole watermelon, cut into 3/4 inch slices 2 pints (6 cups) blueberries, cleaned
CHICKEN SOPA
12 corn tortillas, cut into 1 3 cups chicken, cooked and cut into strips 1/4 cup butter 1 (12 oz) jar taco sauce 1 medium onion, chopped 1 (4-7 oz) can green chilies, diced 1 can cream of
by sgre52160
added 2008-07-07
added 2008-07-07
12 corn tortillas, cut into 1 3 cups chicken, cooked and cut into strips 1/4 cup butter 1 (12 oz) jar taco sauce 1 medium onion, chopped 1 (4-7 oz) can green chilies, diced 1 can cream of
JALAPENO CHEESE SOUP
6 cups chicken broth 8 celery stalks 2 cups onion 3/4 tsp garlic salt 1/4 tsp white pepper 2 lbs Velveeta cheese 1 cup diced jalapeno peppers sour cream flour tortillas Dice celery stalks,
by sgre52160
added 2008-07-07
added 2008-07-07
6 cups chicken broth 8 celery stalks 2 cups onion 3/4 tsp garlic salt 1/4 tsp white pepper 2 lbs Velveeta cheese 1 cup diced jalapeno peppers sour cream flour tortillas Dice celery stalks,
JACK AND THE BEANSTALK SOUP
1 (26 oz) jar Newman's own Sockarooni Sauce 2 cups water 1 (19 oz) can cannellini beans, undrained 1 (13.75-14.5 oz) can chicken broth 1 cup carrot coins 1 stalk celery, sliced 1/2 tsp ground
by sgre52160
added 2008-07-07
added 2008-07-07
1 (26 oz) jar Newman's own Sockarooni Sauce 2 cups water 1 (19 oz) can cannellini beans, undrained 1 (13.75-14.5 oz) can chicken broth 1 cup carrot coins 1 stalk celery, sliced 1/2 tsp ground
IRISH POTATO SOUP
4 tbsp butter 2 medium yellow onions, peeled and sliced 2 lbs potatoes, peeled and sliced 3 cups milk 5 1/2 cups chicken stock 1/4 cup chopped fresh chives 1/2 tsp celery seeds 1/4 tsp dried
by sgre52160
added 2008-07-07
added 2008-07-07
4 tbsp butter 2 medium yellow onions, peeled and sliced 2 lbs potatoes, peeled and sliced 3 cups milk 5 1/2 cups chicken stock 1/4 cup chopped fresh chives 1/2 tsp celery seeds 1/4 tsp dried
Spicy Macaroni & Cheese
2 cups elbow macaroni, cooked until almost al dente 16 ounces Cheddar Cheese (8 ounces cubed & 8 ounces shredded) 8 ounces Monterey Jack (cubed) 2 tsp all purpose flour 1/2 tsp salt 1/2 tsp
by Sososasy
added 2008-07-07
added 2008-07-07
2 cups elbow macaroni, cooked until almost al dente 16 ounces Cheddar Cheese (8 ounces cubed & 8 ounces shredded) 8 ounces Monterey Jack (cubed) 2 tsp all purpose flour 1/2 tsp salt 1/2 tsp
SWORDFISH CONTINENTAL
4 Swordfish steaks 1/2 cup olive oil 1 sprig parsley (optional) 1/4 tsp thyme 2 bay leaves 1 scallion, sliced 4 peppercorns 1/2 cup flour 1/2 tsp salt and pepper 1/2 lemon, cut into wedges
by sgre52160
added 2008-07-07
added 2008-07-07
4 Swordfish steaks 1/2 cup olive oil 1 sprig parsley (optional) 1/4 tsp thyme 2 bay leaves 1 scallion, sliced 4 peppercorns 1/2 cup flour 1/2 tsp salt and pepper 1/2 lemon, cut into wedges
PORTERHOUSE STEAK WITH BLUE CHESE BUTTER
4 tbsp butter, at room temperature 3 tbsp blue cheese 1 small shallot, minced 1 tsp chopped fresh parsley 1 small garlic glove, minced 2 Porterhouse steaks, 1 1/2 inch thick Kosher salt and
by sgre52160
added 2008-07-07
added 2008-07-07
4 tbsp butter, at room temperature 3 tbsp blue cheese 1 small shallot, minced 1 tsp chopped fresh parsley 1 small garlic glove, minced 2 Porterhouse steaks, 1 1/2 inch thick Kosher salt and