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 Post subject: Re: Entrées
PostPosted: Mon Feb 06, 2012 1:40 pm 
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Joined: Tue Nov 26, 2002 7:25 pm
Posts: 35747
Location: Pittsburgh
Crab Pizza

I used a store bought crust for this and it was great but next time I will use more crabmeat. I would like to make it on a flatbread and cut in squares for an appetizer.

•3 to 3-1/2 cups all-purpose flour
•1 package (1/4 ounce) active dry yeast
•1 teaspoon sugar
•1/2 teaspoon salt
•1 cup water
•2 tablespoons olive oil
•TOPPING:•2 packages (8 ounces each) cream cheese, softened
•2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups chopped imitation crabmeat
•1/4 cup milk
•1 cup (4 ounces) crumbled feta cheese
•1 teaspoon dried basil
•1 teaspoon dried oregano
•1/2 teaspoon garlic powder
•1 cup (4 ounces) shredded Swiss cheese, divided
Directions
•In a large bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
•Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
•Punch dough down; divide in half. On a floured surface, roll each piece into a 13-in. circle; transfer to two 12-in. pizza pans. Build up edge slightly. Prick dough thoroughly with a fork.
•Bake crusts at 450° for 10-12 minutes or until lightly browned. Combine the cream cheese, crab, milk, feta cheese, basil, oregano, and garlic powder; spread mixture over each crust. Sprinkle each with 1/2 cup Swiss cheese. Bake 10-12 minutes longer or until crust is golden and cheese is melted. Cut into wedges. Yield: 2 pizzas (8-10 servings each

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 Post subject: Re: Entrées
PostPosted: Sun Mar 04, 2012 11:38 am 
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Posts: 14398
Location: Massachusetts
Mostaccioli-Spinach Bake from Cooking Light Magazine
YIELD: 6 servings (serving size: 1 1/2 cups)
COURSE: Casseroles, Main Dishes
Ingredients
8 ounces uncooked mostaccioli (3 cups uncooked tubular-shaped pasta)
2 tablespoons reduced-calorie stick margarine, divided
1 cup vertically sliced onion
2 teaspoons bottled minced garlic
1/4 cup all-purpose flour
2 1/2 cups skim milk
1 1/4 cups (5 ounces) preshredded Parmesan cheese, divided
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1 (10-ounce) package frozen chopped spinach, thawed and drained
Cooking spray
1/4 cup dry breadcrumbs
2 tablespoons (1/2 ounce) preshredded Parmesan cheese
Parsley sprigs (optional)
Preparation
Preheat oven to 350°.

Cook pasta according to package directions, omitting salt and fat. Drain; set aside.

Melt 1 tablespoon margarine in a medium heavy saucepan over medium-high heat. Add onion and garlic; sauté 5 minutes or until tender. Add flour; cook 30 seconds, stirring constantly. Gradually add milk; cook 4 minutes or until bubbly. Remove from heat. Stir in 1/4 cup cheese, Italian seasoning, and pepper; remove from heat.

Combine pasta, cheese sauce, 1 cup cheese, tomatoes, and spinach in a large bowl; stir well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine breadcrumbs, 2 tablespoons cheese, and remaining 1 tablespoon margarine; sprinkle over pasta mixture. Bake at 350° for 30 minutes or until thoroughly heated. Garnish with parsley, if desired.

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 Post subject: Re: Entrées
PostPosted: Thu Mar 29, 2012 10:40 am 
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Joined: Wed Mar 12, 2003 10:16 am
Posts: 14455
Location: Georgia
3-envelope roast

I've read about this on lots of blogs/sites, but haven't tried it. It's in the crock pot now. Everyone says it's the best roast recipe ever.

Mix together an envelope each of 'ranch dressing mix,' 'Italian dressing mix' and 'brown gravy mix.' Mix w/ 1-2 cups of water (recipes vary - I used 1.5). Pour over a 3 pound roast in the crock pot. Cook on low up to 8 hours. Add veggies if you want.

Once my 3 envelopes were mixed together in dry form, I rubbed the roast in it. Then, I added the water to the rest of the mix.

Some say they added cornstarch/water to the juice/broth/gravy to make it thicker after cooking.

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 Post subject: Re: Entrées
PostPosted: Fri May 25, 2012 9:19 am 
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Joined: Fri Nov 29, 2002 4:05 pm
Posts: 23280
Location: New Hampshire/Aruba
"Fancy Chicken"

6 boneless, skinless chicken breasts
1 cup goat cheese
1 tsp dried basil
1 tsp dried oregano
1/4 cup olive oil
4 cloves chopped garlic
1/2 cup chopped sun-dried tomatoes
1 cup 2% evaporated milk

Mix goat cheese, basil and oregano

Make a slit down the side of each chicken breast and spoon a layer of cheese mixture inside each breast. Season with salt and pepper.

Heat olive oil in a pan over medium high (or medium high depending on your range) heat; cook chicken, turning once, about 6 minutes a side.

Remove chicken.

Add the garlic, tomatoes and the evaporated milk to pan. Scrape all bits off bottom of pan. Bring to a boil, lower heat and simmer for 5 minutes. Spoon sauce over the chicken.

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 Post subject: Re: Entrées
PostPosted: Wed Sep 26, 2012 7:15 pm 
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Joined: Fri Nov 29, 2002 4:05 pm
Posts: 23280
Location: New Hampshire/Aruba
Easy Crock Pot Chicken Dinner~COURTESY OF WANDA


This meal defines low maintenance. All of the ingredients go into the crock pot at the same time and a few hours later, dinner is served.

Ingredients

6 boneless skinless chicken breasts(I cut mine in chuncks first)
2 tbsp olive oil
2 cups[i] chicken broth
1 can cream chicken soup
1 can golden mushroom soup
1 medium onion, cut into chunks
8 oz baby carrots
8 oz mushrooms
3 medium zucchini, cut into 2 inch chunks
1/2 tsp celery salt
1 tbsp chopped garlic
1 tsp seasoned salt
1/2 tsp ground pepper
1 tsp paprika
1 tsp Italian herbs
8 oz stuffed fresh tortellini (I used regular noodles)

Method
Put all ingredients (except tortellini or noodles) in crock pot, stir and cook for about 6 hours. (It took mine only 4 hrs on high). Cook tortellini or noodles according to directions, serve chicken over either.

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 Post subject: Re: Entrées
PostPosted: Wed Oct 03, 2012 6:46 am 
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Posts: 35747
Location: Pittsburgh
Chicken Sausage Extraordinaire

1 (6 ounce) box long grain and wild rice blend
1 lb pork sausage
1 cup chopped celery
2 onions, chopped
1 (4 ounce) jar sliced mushrooms, drained
6 boneless skinless chicken breast halves, cooked and sliced
3 tablespoons butter
1/4 cup flour
1 cup whipping cream
1 (14 ounce) can chicken broth
1 teaspoon poultry seasoning
1/2 teaspoon seasoning salt
1/2 teaspoon white pepper
1/8 cup butter, melted
2 cups crushed crackers

Directions:

1. Cook rice according to package directions and set aside.
2. In a skillet, brown sausage and remove with a slotted spoon.
3. Saute onions, and celery in sausage fat until onion is transparent, not brown, and drain.
4. Stir in mushrooms and chicken and set aside.
5. Melt margarine in large saucepan, add flour and mix well.
6. Over medium heat, slowly add cream, broth, and poultry seasoning. Cook stirring constantly, until mixture is fairly thick. Pour into large bowl.
7. Add salt, white pepper, rice, sausage-onion mixture and chicken-mushroom mixture.
8. Spoon into 10x14 inch buttered casserole dish.
9. Mix together melted margarine and crushed crackers and sprinkle over casserole.
10. Bake at 350º for 40 minutes until browned and bubbly.

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 Post subject: Re: Entrées
PostPosted: Wed Oct 03, 2012 8:36 pm 
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Posts: 35747
Location: Pittsburgh
Hobo Meatball Stew

Ingredients
•1 pound ground beef
•1-1/2 teaspoons salt or salt-free seasoning blend, divided
•1/2 teaspoon pepper, divided
•4 medium potatoes, peeled and cut into chunks
•4 medium carrots, cut into chunks
•1 large onion, cut into chunks
•1/2 cup water
•1/2 cup ketchup
•1-1/2 teaspoons cider vinegar
•1/2 teaspoon dried basil
•3/4 cup frozen peas
Directions
•In a large bowl, combine the beef, 1 teaspoon salt and 1/4 teaspoon pepper. Shape into 1-in. balls. In a large skillet over medium heat, brown meatballs on all sides; drain.
•Place the potatoes, carrots and onion in a 3-qt. slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil, and remaining salt and pepper; pour over meatballs.
•Cover and cook on high for 4-3/4 hours. Stir in peas; cook 15 minutes longer or until the vegetables are tender. Yield: 4 servings.

Note: I didn't feel there was enough liquid so I added a can of mushroom soup, 2 cans of water and some beef boullion for flavor.

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 Post subject: Re: Entrées
PostPosted: Wed Oct 24, 2012 11:24 am 
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Joined: Fri Jul 21, 2006 1:32 pm
Posts: 16637
Location: North Huntingdon/Pittsburgh
MUSHROOM TOPPED FISH

2 fish filets, I use frozen Cod
1/2 c. diced onion
1/2 c. diced celery
1/4 c. butter
1/2 lb. mushrooms, sliced
1/2 tsp. salt
1/8 tsp. pepper
A drizzle of lemom juice
2 slices of Swiss cheese.

I take the cod out of freezer while I sautee the celery, onions and mushrooms.
Sautee onion and celery in butter until tender. Add mushrooms, salt, pepper. Place fish in bottom of sprayed (PAM) shallow baking dish.
Few drizzles of lemon juice over the fish. Spoon the mushroom mixture on top. Add the Swiss Cheese on top of the celery, onion and mushrooms. Bake at 425 for 25/27 minutes.

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Last edited by Darsflipflops on Mon Apr 28, 2014 10:47 am, edited 2 times in total.

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 Post subject: Re: Entrées
PostPosted: Wed Nov 07, 2012 10:29 am 
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Posts: 22606
Cheesy Enchilada Casserole

http://www.sixsistersstuff.com/2011/10/cheesy-enchilada-casserole.html


Ingredients
1 pound lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
2 1/2 cups salsa (personal comment - I used the green tomatillo salsa)
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional) (personal comment: I didn't use the corn)
3/4 cup reduced-fat sour cream
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

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 Post subject: Re: Entrées
PostPosted: Mon Jan 07, 2013 11:12 am 
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Joined: Fri Jul 21, 2006 1:32 pm
Posts: 16637
Location: North Huntingdon/Pittsburgh
Creamy Italian Chicken


4 boneless chicken breast

1 envelope Good Seasons Italian dressing

1 package 8oz. Philly Cream Cheese, softened

1 can condensed cream of mushroom soup, undiluted....I use the low sodium. Cream of Chicken soup can also be used.

Fresh mushrooms

Medium onion sliced

3-4 cloves of garlic chopped




Place the chicken in a slow cooker.

Add the softened cream cheese, Good Seasons packet, soup, onions, garlic, mushrooms and black pepper. Mix together.

Serve over mashed potatoes, wide egg noodles or rice.

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 Post subject: Re: Entrées
PostPosted: Sun Jan 13, 2013 1:37 pm 
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Joined: Tue Nov 26, 2002 7:25 pm
Posts: 35747
Location: Pittsburgh
Undone Stuffed Pepper Casserole

What You Need


1lb. lean ground beef
2 green peppers, coarsely chopped
3cloves garlic, minced
2cups cooked long-grain white rice
1jar (24 oz.) spaghetti sauce
1-1/2cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

Make It
HEAT oven to 350ºF.

BROWN meat with peppers and garlic in large skillet; drain. Stir in rice, spaghetti sauce and 3/4 cup cheese.

SPOON into 2-qt. casserole sprayed with cooking spray; top with remaining cheese.

BAKE 25 min. or until heated through.

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 Post subject: Re: Entrées
PostPosted: Wed Jan 30, 2013 4:54 pm 
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Posts: 18807
Fast and Healthy Stir Fry

Sauce
1/2 cup water
1/4 cup soy sauce
1 tbsp cornstarch
1 tbsp brn sugar or honey
3/4 tsp ground ginger
1/2 tsp chili powder
1/4 tsp garlic powder
1/4 tsp pepper

StirFry
1 lb beef or chicken or pork
2 tbsp veg oil
8 cups thinly sliced fresh veg or 2 500 gr froz veg

Stir all sauce ingred together and let sit while preparing.

Slice meat into bite size pieces

Heat oil; add meat; stir fry until browned about 3 min.

Stir sauce and add to wok/pan with vegs. Stir fry until vegs hot but crisp about 5 to 8 min. Cover pan between stirring unless using froz veg.

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 Post subject: Re: Entrées
PostPosted: Tue Feb 05, 2013 7:53 am 
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Posts: 14398
Location: Massachusetts
Pulled Pork Recipe

Ingredients:
Spice Rub:

1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper
1 (6-8 pound) bone-in pork shoulder
½ teaspoon liquid smoke (optional)
2 cups barbecue sauce

Directions:

1. Mix all spice rub ingredients in small bowl.
2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)
3. Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and ¼ cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.
4. Transfer roast to cutting board; discard liquid (or strain it and re-mix some of the liquid with the pork after pulling). “Pull” by tearing meat into thin shreds with two forks or your fingers. Discard fat.
5. Place shredded meat back in slow cooker; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.

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 Post subject: Re: Entrées
PostPosted: Fri Feb 22, 2013 1:20 pm 
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Posts: 1984
Location: NH
Bubble Pizza:

2 tubes golden layer buttermilk biscuits
1 15oz jar pizza sauce
2 cups mozzarella cheese
Pizza toppings

Layer biscuits in 9x13 in deep dish baker. Cover with pizza sauce, mozzarella cheese and toppings of your choice. Bake according to biscuits recipe or till biscuits are done.

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 Post subject: Re: Entrées
PostPosted: Sat Mar 09, 2013 12:27 pm 
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Posts: 22606
Alice Springs Chicken

Honey Mustard Marinade:

1/2 cup Grey Poupon Dijon mustard
1/2 cup honey
1 1/2 teaspoons vegetable oil
1/2 teaspoon lemon juice

Chicken:

4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 cups sliced mushrooms (10−12 mushrooms) opt.
2 tablespoons butter
salt and pepper
paprika
8 slices peppered bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 teaspoons finely chopped fresh parsley

Directions:

Using an electric mixer, combine mustard, honey, 1 1/2 teaspoons oil and lemon juice in small bowl. Whip mixture for about 30 seconds. Pour about 2/3 of marinade over the chicken breasts and marinate them (covered) in the refrigerator, for about 2 hours. Chill remaining marinade until later.

After the chicken has marinated, preheat oven to 375 F and heat up an ovenproof frying pan (large enough to hold all four breasts) with 1teaspoon of oil over medium heat. If you don’t have an ovenproof skillet, transfer the chicken to a baking dish for the baking. Sear chicken in pan for 3−4 minutes per side or until golden brown. Remove the pan from heat, but keep the chicken in the pan.

As the chicken is cooking, saute the sliced mushrooms in butter in a small frying pan. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion the chicken marinated in), being sure to save a little extra to serve as a side. Season chicken with salt, pepper, and a dash of paprika.

Stack two pieces of cooked bacon, crosswise, on each chicken breast. Spoon the sauteed mushrooms on the bacon, being sure to coat each breast evenly. Spread 1/4 cup Monterey Jack cheese onto each breast, followed by 1/4 cup of Cheddar. Bake the pan of chicken for 7−10 minutes or until the cheese is thoroughly melted and starting to bubble. Sprinkle each chicken breast with 1/2 teaspoon parsley before serving. Place extra marinade in small bowl to serve on the side.

Thanks so much for Visiting
Get Off Your Butt and Bake!

http://www.getoffyourbuttandbake.com

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