I have no idea where I found this. I was looking for a recipe for chicken breast, not my favorite part of the bird, and while I was flipping through my folder, I found this. I had previously typed it up, which means that I had made it, and enjoyed it. I simply don't keep recipes that I don't like, so I know this must have been good. It's also very simple, and quick to prepare.
I have no idea where I got, how long I've had it, or even if I've ever tried it. However, it sounds as if it would be great. When I do make it, I will change this description, and my current estimates of number of servings and prep/cook time. For now, I've estimated just about everything. Also, since I don't like rice (except for Chinese fried rice), I'm saying this could be served over pasta as well.
I found this on the back of a grocery cash register receipt, just don't ask which store! I have NO idea, although the most likely would be Ingles, in Georgia where I used to live. That was were I did 99% of my grocery shopping. I haven't tried it, but intend to very soon. It sounds delicious.
I found this on a Dutch cooking site, but written in English. I could have translated it, but getting it in English is much easier, especially for someone as lazy as I tend to be. It's good. In the directions I have entered the gram equivelant of the measurements, which would be more accurate than the English ounce conversions.
I have absolutely no idea where I found this recipe. In fact, when I was browsing through my Private Recipes tonight, I came across it and decided it sounded rather good. Since I am looking for new recipes to post, I decided to refine it, and post it. I don't think I've ever fixed it, but I think it sounds good. I will be trying it SOON.
I had never fixed veal, for some reason I always thought it was difficult, but this recipe proved me wrong. It's fairly simple, and delicious. I don't remember where I got this one from, but I think I've had it for awhile. I know I've made it, and since I kept it, it must have been good.
I made this up over the years, using various tips and techniques that people have given - all around the world - Australia, Germany and the US. Most people seem to like it, but this is one of those dishes where everyone makes it "the best". So let me just say, I like it and generally won't eat any other. Mmmm! Isn't that what I said in a previous sentence?
This is a Pampered Chef recipe. I've tried it once, many years ago at a show, but only got the recipe recently. From what I remember it's a really delicious casserole, although a bit different. I have listed a green pepper, but a red one can be used also. The top of the ingredient list is for the meat mixture, the lower part is for the topping.
I grew up eating liver cooked this way, although without the onions, because this was the way Mum did it. I love it, and always have. Mum never liked onions, but once I married and left home, I learned to love them, so I just added them to the "recipe" - which by the way until now has never been written down.
This is my version of an English idea. I've been doing it this way for over 40 years, and it has always been appreciated. You can also add a vegetable to it, I use Early Peas, but corn works well, remember to heat them first, though. I've never tried it with other vegetables.
This is good. I've had the recipe for awhile, but don't remember where I got it. I've been looking for it again, and came across it in my private recipes, so I decided to make it public, after cleaning it up a bit.