This is mt DBF's absolute favorite way that I prepare chicken. It has kind of a salty teriyaki taste to it, but it isn't overpowering. It is really easy to throw together but, unfortunately for my BF, it bakes for a long time so it can only be made on days when I am not working. Don't be scared off by the baking time though. As long as the foil is on tightly these won't dry out. But, if you are still skittish, they can probably be removed from the oven as soon as the juices run clear but the flavor from the soy sauce mixture won't be as strong. I like my flavors very strong, so I use more seasoning than was originally called for. You can play around with the measurements to suit your taste. From the eDiets website.
This became "Barbara's" after some tweaking of a recipe in "Monday to Friday Cookbook" by Michele Urvater, when friends starting asking for "your" flank steak dinner. It is one of my favorite meals. Good microwave-reheated for lunch too . Take the slices of rare to medium rare steak off, then microwave veggies and rice, return steak slices. The hot rice and veggies warm up the thin steak slices without over-cooking them.
Perfect recipe for using up leftovers! If you have eggs, milk, rice and cheese, you can practically clean out your fridge right into your quiche pan. Sometimes I even add some leftover meat. It can be served fresh hot or cold or freeze it for a quick, easy meal during the week!
Good hot, cold, room temperature. These do not taste like lima beans. They are from my favorite Chinese cookbook, The Key To Chinese Cooking, by Irene Kuo, copyright 1977. I have made nothing from the cookbook that isn't entirely wonderful.
From Eating Well magazine March/April 2007.
This is a simple dinner. All you need to add is a vegetable and dinner is on the table in under a half hour. This would also work well for a nice and easy brunch.
I came up with this meal when I wanted something simple to put together, but packed with flavor. This recipe is done in the oven, but can be also grilled. I served it with a simple salad and crusty French bread. Roasted vegetables, rice pilaf and buttered noodles would also be great side dishes for this recipe.
This recipe is a hit in our house! It is easy to whip up and has all the taste of chicken parmesan without all the calories and fat. To save time, I cut up the tomatoes while the chicken is cooking. From Cooking Light March 2007.
Such an easy thing to make. These are so good with a big glass of milk or a steamy mug of hot cocoa. I have even added chocolate chips and crunched up peanuts. The dough can be also used to make Thumbprints.
I just took a simple flatbread recipe and added ham, cheddar cheese and mushrooms. This a great side to a salad, soup or on it's own for a snack with warm marinara sauce for dunking! This makes 4 round flatbreads (you can also make them any shape you wish). If you don't want to make the whole recipe, it's easy to half it.
From the Gainesville Sun, sometime in the last 10 years. The active prep time is assuming you have the prepared filling ingredients ready and you are using a prepared crust. Add up to half an hour if these assumptions are not the case.
I found this recipe in a Kraft Food & Family magazine and adapted it slightly to fit our tastes. I decreased the amount of beef stock and added the W sauce to make it slightly richer and thicker. DBF ate 2/3 of the pan the first time I made this, so it is definitely a hit around here. For faster prep, use leftover mashers. You could probably also use potato flakes, but I don't like those so I haven't tried it that way. DBF likes to eat his pie with HP sauce; I like it the way it is.
I consider this the world's best coleslaw. This is from the first Barefoot Contessa Cookbook. It allegedly serves 8-10 but I find that half the recipe serves that many.
It is wonderful as soon as made and better after the flavors have melded. Cooking time is chilling time.
I don't really care for fish soups, but I like this one because the fish is mild and firm and because the broth doesn't take an overly fishy taste. You can use any mild white fish for this soup. I have used tilapia when it was on hand. I also prefer to use a low-sodium broth when it is available. From BHG.com