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  #1  
Old 07-09-2018, 08:54 AM
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fw102807 fw102807 is offline
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Default New Recipes

I've grown really tired of eating the same old stuff over and over so I am asking everyone to post a favorite recipe for a quick, easy, healthy dish that you like to make.

  #2  
Old 07-09-2018, 09:21 AM
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Madelaine Amee Madelaine Amee is offline
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Quote:
Originally Posted by fw102807 View Post
I've grown really tired of eating the same old stuff over and over so I am asking everyone to post a favorite recipe for a quick, easy, healthy dish that you like to make.
I've got one you might like to try. I was watching TV cooking show one day and saw someone make a Leek and Mushroom over Pasta. I could never find her recipe so I worked on my own. My husband loves it:

Prepare the leeks and mushrooms:

Good sized leek, split down the middle and sliced into thin rounds. Soak, soak and then soak the leek again to get all the sand out. People will tell you to use only the white parts, but I chop some of the green in too. Leave to drain.

Clean with dry cloth the mushrooms and slice into thick slices and any mushrooms will do.

Two pans one for leeks and one for mushrooms. Get a mix of butter and Olive Oil in both pans and bring to medium heat. Leeks take a while to saute so start those first and cook them down until they are soft. Then cook your mushrooms fast so that they don't get watery. Mix mushrooms into the leeks, add either chicken broth or vegetable broth to the pan until you have a pasta sauce. Season with pinch of hot pepper, salt and pepper or whatever you like.

Pasta should be cooked al dente and drained. Serve on hot plates and spoon leeks and mushrooms over the top. Add grated cheese. Crusty bread. Hearts of lettuce with blue cheese dressing and crumbles. Delicious!!!

It sounds complicated, but it is not, will cook in a half an hour.

And now I am waiting for someone to give me an idea for supper!
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  #3  
Old 07-09-2018, 09:24 AM
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This one is easily halved;

Pasta With Mushroom Garlic Sauce Recipe - Genius Kitchen
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  #4  
Old 07-09-2018, 09:29 AM
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Quote:
Originally Posted by Madelaine Amee View Post
I've got one you might like to try. I was watching TV cooking show one day and saw someone make a Leek and Mushroom over Pasta. I could never find her recipe so I worked on my own. My husband loves it:

Prepare the leeks and mushrooms:

Good sized leek, split down the middle and sliced into thin rounds. Soak, soak and then soak the leek again to get all the sand out. People will tell you to use only the white parts, but I chop some of the green in too. Leave to drain.

Clean with dry cloth the mushrooms and slice into thick slices and any mushrooms will do.

Two pans one for leeks and one for mushrooms. Get a mix of butter and Olive Oil in both pans and bring to medium heat. Leeks take a while to saute so start those first and cook them down until they are soft. Then cook your mushrooms fast so that they don't get watery. Mix mushrooms into the leeks, add either chicken broth or vegetable broth to the pan until you have a pasta sauce. Season with pinch of hot pepper, salt and pepper or whatever you like.

Pasta should be cooked al dente and drained. Serve on hot plates and spoon leeks and mushrooms over the top. Add grated cheese. Crusty bread. Hearts of lettuce with blue cheese dressing and crumbles. Delicious!!!

It sounds complicated, but it is not, will cook in a half an hour.

And now I am waiting for someone to give me an idea for supper!
That sound delicious. I have never cooked leeks but this does sound pretty easy. I have never met a vegetable I didn't like.
Johnny Marzetti from Central Ohio.
  #5  
Old 07-09-2018, 09:47 AM
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Default Johnny Marzetti from Central Ohio.

Johnny Marzetti was served at every picnic, potluck, wake and wedding when I was growing up. Even today it is a winner with the casserole scraped clean;

Johnny Marzetti Recipe - Genius Kitchen
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  #6  
Old 07-09-2018, 09:48 AM
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Madelaine Amee Madelaine Amee is offline
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Originally Posted by fw102807 View Post
That sound delicious. I have never cooked leeks but this does sound pretty easy. I have never met a vegetable I didn't like.
I forgot to mention garlic when you are sauteing, loads of garlic, but you knew that didn't you!
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  #7  
Old 07-09-2018, 10:59 AM
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Gracie ~ I was just talking to a forum friend about the Johnny Marzetti our school cooks served at least twice a month ~ graduated in 1968 in NW Ohio. Such wonderful women devoted to feeding children! Loved the dish! (ours didn't use any cheese)
  #8  
Old 07-09-2018, 03:31 PM
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CFrance CFrance is offline
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Here's one my husband likes.
1 lb boneless skinless chicken breasts
1/4 cup prepared pesto sauce (or more)
sliced tomatoes
1/2 cup mozzarella cheese shredded or sliced
grated parmesan if desired
Salt and pepper to taste

Preheat oven to 400. Line a baking sheet with foil or parchment paper, and mist with cooking spray. (I use nonstick tinfoil)
Butterfly or slice chicken breasts to create 4 thin cutlets. Season each piece with salt and pepper.
Spoon pesto sauce evenly onto each piece of chicken, and spread. Place in oven, and roast until chicken is cooked through, about 15-18 minutes.
Remove from oven, and top each piece of chicken evenly with tomatoes and mozzarella cheese. Sprinkle with some grated parmesan if desired. Return to oven and cook until cheese is melted, about 5 minutes.
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  #9  
Old 07-09-2018, 03:54 PM
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Quote:
Originally Posted by CFrance View Post
Here's one my husband likes.
1 lb boneless skinless chicken breasts
1/4 cup prepared pesto sauce (or more)
sliced tomatoes
1/2 cup mozzarella cheese shredded or sliced
grated parmesan if desired
Salt and pepper to taste

Preheat oven to 400. Line a baking sheet with foil or parchment paper, and mist with cooking spray. (I use nonstick tinfoil)
Butterfly or slice chicken breasts to create 4 thin cutlets. Season each piece with salt and pepper.
Spoon pesto sauce evenly onto each piece of chicken, and spread. Place in oven, and roast until chicken is cooked through, about 15-18 minutes.
Remove from oven, and top each piece of chicken evenly with tomatoes and mozzarella cheese. Sprinkle with some grated parmesan if desired. Return to oven and cook until cheese is melted, about 5 minutes.
Thank you that sounds like another really interesting dish.
  #10  
Old 07-09-2018, 04:04 PM
tomwed tomwed is offline
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Making fried wontons takes forever. This worked for me.

I browned ground pork, mushrooms, apples, spinach, a little soy sauce but it could be almost anything. Using a skillet brown the square wontons a little on each side---like a chip you would dip in chile.

Then for a dipping sauce I use any kind of soy, white vinegar, hot sauce. I don't dip---I spoon the meat on the wonton and spoon a little sauce on top.

Wonton wraps freeze well.
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