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  Old  January 17th, 2011, 1:37pm     #91
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Ooohh Daskds, just pulled a roast out to thaw after reading that recipe! My DH will love you.
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  Old  January 17th, 2011, 1:52pm     #92
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Gooey stuffed mushrooms:

Clean and de-cap mushrooms to prep for stuffing
Mix softened cream cheese and shredded parmesan cheese in bowl (how much depends on your taste and how many mushrooms you want to stuff.)
Add some garlic powder and some pepper to cheese mixture. (again to taste)
Place in pre-heated 350 degree oven until the cheese mixture starts to look glossy. (about 15 -20 minutes)

Sorry, I never had an actual recipe for these it's all just done to taste. I like to use up my smaller mushrooms for this because they are so nice just to pop a whole one in your mouth.
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  Old  January 31st, 2011, 11:20am     #93
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Thinking about Super Bowl party menu.
Maybe a cheddar beer fondue with fresh pretzels and brats for Wisconsin: http://southernfood.about.com/od/fon.../r/blbb562.htm
Maybe a Primanti type sandwich for the Steelers: http://www.primantibrothers.com/

Wishing & hoping & thinking & praying, planning & dreaming... and entering!
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  Old  February 2nd, 2011, 3:05am     #94
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New England Toll House Muffins
New England Toll House Muffins

2 Cups All-Purpose Flour
2/3 Cup Brown Sugar
1/3 Cup White Sugar
1/2 Tsp. Salt
2 Tsp. Baking Powder
1 Tsp. Soda
1 Egg
1/2 Cup Milk
1 Cup Sour Cream
1/2 Cup Butter, Melted
1 Tsp. Vanilla
1 Cup Chopped Walnuts
1 Cup Semi Sweet Chocolate Morsels

Mix all the dry ingredients in a large bowl.
In another bowl, whisk egg, milk, sour cream, melted butter and vanilla.
Make a well in the dry ingredients and add wet ingredients, blending lightly.
Quickly fold in nuts and chocolate morsels.
Spoon into greased muffin tins and bake until tester comes out clean.
Bake at 375 degrees 20 minutes
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  Old  February 28th, 2011, 6:56am     #95
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Mexican Rice Weight Watchers Delicious
Mexican Rice, Corn, and Cheese Casserole by In One Pot, from Weight Watchers Publishing Group



Course: main meals
PointsPlus™ Value: 6
Servings: 6
Preparation Time: 19 min
Cooking Time: 32 min
Level of Difficulty: Easy


You can find a variety of colorful, enamel-coated cast-iron pots that are both flameproof and ovenproof on the market.



Ingredients

2 tsp canola oil
1 medium green pepper(s), seeded and chopped
6 medium scallion(s), chopped
2 clove(s) garlic clove(s), finely chopped (medium)
1 Tbsp Cajun seasoning
1 cup(s) uncooked white rice, long-grain
14 1/2 oz canned stewed tomatoes, chopped
14 oz vegetable broth
8 oz frozen whole onions, about (2 cups)
1 1/2 cup(s) frozen corn kernels, whole
2 Tbsp Las Palmas Diced green chiles, mild, or other brand
1 medium tomato(es), finely diced
3/4 cup(s) low-fat shredded cheddar cheese
1/4 cup(s) cilantro, fresh, chopped

Instructions
Preheat the oven to 350°F.


Heat the oil in a large Dutch oven or flameproof and ovenproof casserole over medium-high heat. Add the bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Add the scallions, garlic, and Cajun seasoning. Cook, stirring occasionally, until the scallions are soft, about 2 minutes. Add the rice, stirring until well coated.


Stir the tomatoes, broth, onions, corn, and chiles into the casserole; bring to a boil. Remove from the heat and cover. Bake until most of the liquid is absorbed and the rice and vegetables are tender, about 20 minutes.


Remove the cover, then sprinkle the casserole with the tomato and cheese. Return to the oven and bake, uncovered, until the cheese melts, about 5 minutes longer. Serve the casserole sprinkled with the cilantro. Yields generous 1 cup per serving.
Notes
The cast-iron pots are perfect for this dish, which cooks first on top of the stove, then in the oven, and then can be taken directly to the table for serving—all in the same pot.

There is no need to thaw the corn or onions. Simply add them to the mixture frozen (step 3).






© 2011 Weight Watchers International, Inc. © 2011 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and PointsPlus™ are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.
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  Old  August 5th, 2011, 2:56pm     #96
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Quote:
Originally Posted by monroe5440 View Post
Gooey stuffed mushrooms:

Clean and de-cap mushrooms to prep for stuffing
Mix softened cream cheese and shredded parmesan cheese in bowl (how much depends on your taste and how many mushrooms you want to stuff.)
Add some garlic powder and some pepper to cheese mixture. (again to taste)
Place in pre-heated 350 degree oven until the cheese mixture starts to look glossy. (about 15 -20 minutes)

Sorry, I never had an actual recipe for these it's all just done to taste. I like to use up my smaller mushrooms for this because they are so nice just to pop a whole one in your mouth.
sounds yummy-have to try this-Thanks!

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  Old  October 2nd, 2011, 5:54pm     #97
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Quote:
Originally Posted by monroe5440 View Post
Gooey stuffed mushrooms:

Clean and de-cap mushrooms to prep for stuffing
Mix softened cream cheese and shredded parmesan cheese in bowl (how much depends on your taste and how many mushrooms you want to stuff.)
Add some garlic powder and some pepper to cheese mixture. (again to taste)
Place in pre-heated 350 degree oven until the cheese mixture starts to look glossy. (about 15 -20 minutes)

Sorry, I never had an actual recipe for these it's all just done to taste. I like to use up my smaller mushrooms for this because they are so nice just to pop a whole one in your mouth.
Wonder if you could mix in some crab with that? I have been looking for a recipe for stuffed mushrooms with crab. Thanks!

"..it is far better to grasp the Universe as it really is than to persist in delusion, however satisfying and reassuring." Carl Sagan
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  Old  October 2nd, 2011, 6:18pm     #98
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Southerwestern Pimento Cheese
16 oz package of regular shredded sharp cheddar
1 medium size jar of pimentos
handful of cilantro
3 green onions
diced jalapeno to taste
1/4 tsp cummin
1/2 tsp of regular chili powder
1/4 - 1/2 cup of mayo
Really, I just eyeball everything and adjust.
Place pimentos in a fine colander and set aside to drain.
Dice onions, cilantro, jalapeno and combine in a large bowl with the grated cheese. Add spices and stir. You want all the seasonings mixed well before adding anything moist. Add pimentos and stir. Beginning with a couple of spoonfulls of mayo, add and toss with a fork to combine. The secret of this is to not let it get gummy.
I use a 1/8 tsp of Chipotle chili powder and only 1/2 tbs of regular chili powder.
Jalapeno can be added to taste or eliminated.

"..it is far better to grasp the Universe as it really is than to persist in delusion, however satisfying and reassuring." Carl Sagan
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  Old  October 19th, 2011, 8:34am     #99
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Italian Wedding Soup
It's really easy and I make it in the crockpot.

1/2lb meatballs *see recipe below
2 Chicken legs and thighs
1 Large container of Chicken Stock (College Inn)
1 whole medium onion (I take it out after because my son doesn't eat onions)
Celery leaves, cut into tiny pieces
Baby carrots cut into tiny pieces
salt and pepper

1 cup cooked Acini de pepe (added later) (they are the little ball pasta found in the pasta aisle of the store)
1/2 box frozen spinach (added later)

Place in crockpot and cook on low for 8 hours

Meatballs:

1/2lb meatloaf mix: pork, beef and veal mix
2 small eggs
italian seasonings (basil, oregano, parsley)
salt and pepper
parmasean cheese and bread crumbs to bind meat

Mix meat and eggs, add rest of ingredients in order and then form into tiny 1/2" to 1" size meatballs and place in crockpot. No need to cook them first.

After soup has cooked for atleast 8 hours, remove chicken, debone and cut into pieces and add back into soup.

Break spinach apart and add to soup

Cook Acni de pepe according to directions, drain and add to soup

Top with Parm cheese and enjoy

NOTE: I never measure anything so these amounts vary



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