The Clubhouse Diner

[ISUBird]

I pull recipes from here and post if I get a really good one. Keep it alive!

[MadHungo]

Healthy ways to make turkey, stuffing and gravy

Here are more healthful versions of traditional Thanksgiving turkey dishes from various magazines:

PARMESAN-SAGE ROAST TURKEY with SAGE GRAVY

•3 cups chopped onion

•1 cup chopped celery

•1 cup chopped carrot
FIND MORE STORIES IN: Cooking | Sage | Servings

•10 garlic cloves

•Cooking spray

•1 13-pound fresh or frozen turkey, thawed

•⅓ cup (1.5 ounces) grated fresh Parmigiano-Reggiano cheese

•5 tbsp chopped fresh sage, divided

•2 tbsp butter, softened

•1 tbsp minced garlic

•1 tsp salt, divided

•½ tsp freshly ground black pepper, divided

•1 lemon, halved

•2 ½ cups fat-free, less-sodium chicken broth, divided

•⅓ cup chopped shallots

•1 cup sherry

•¼cup all-purpose flour (about 1 ounce)

•¼cup water

Preheat oven to 425° F.

Combine first 4 ingredients in bottom of a shallow roasting pan coated with cooking spray. Remove and discard giblets and neck from turkey. Rinse the turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under turkey.

Combine cheese, ¼ cup sage, butter, minced garlic, ¾ teaspoon salt and ¼ teaspoon pepper; rub mixture under the loosened skin and over breast and drumsticks. Rub turkey skin with cut sides of lemon halves; squeeze juice into turkey cavity. Place lemon halves in turkey cavity; tie legs together with kitchen string.

Place turkey, breast side up, on vegetable mixture in pan. Bake at 425° for 30 minutes, and pour 2 cups broth over turkey. Tent turkey breast loosely with foil. Bake an additional 30 minutes.

Reduce oven temperature to 325° (do not remove turkey from oven). Bake for 1½ hours or until a thermometer inserted into meaty part of thigh registers 180°, basting every 30 minutes. Remove turkey from pan. Cover and let stand 30 minutes; discard skin.

Place a large zip-top plastic bag inside a 4-cup glass measure. Pour drippings through a sieve into bag; discard solids. Let drippings stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening; discard fat. Add enough of remaining chicken broth to drippings to equal 3 cups.

Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add shallots; sauté for 1 minute. Add sherry; bring to a boil. Cook until reduced to ½ cup (about 5 minutes). Stir in remaining 1 tablespoon sage and cook for 30 seconds. Add reserved drippings; bring to a boil.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and water, stirring well with a whisk. Stir flour mixture into drippings mixture; bring to a boil. Cook 2 minutes or until thickened, stirring constantly. Stir in remaining ¼ teaspoon salt and remaining 1/4 teaspoon pepper. Serve gravy with turkey.

Note: For a handsome garnish, roast lemon halves and peeled shallots at 425° for 20 minutes; arrange with sage sprigs on the turkey platter.

Nutrition information:

Servings

16, about 5 ounces turkey meat and 3 tablespoons gravy each.

Per serving

285 calories; 9.6 grams of fat; 3.5 grams of saturated fat; 40.9 grams of protein;

108 milligrams of cholesterol; 339 milligrams of sodium;

3.5 grams of carbohydrates.

Source: Cooking Light, November 2005

CIDER GRAVY

Make this low-fat gravy in the roasting pan while the turkey rests. Apple cider adds rich fall flavor.

Ingredients:

4 cups Turkey Giblet Stock (recipe follows) or reduced-sodium chicken broth, divided

3 tbsp all-purpose flour

1¼ cups apple cider

2 tbsp cider vinegar

¼ tsp salt

Freshly ground pepper to taste

Cooking instructions:

1. When you remove the turkey from the roasting pan, leave the roasted shallots behind. Skim off any visible fat from the pan juices.

2. Whisk ½ cup Turkey Giblet Stock or chicken broth and flour in a small bowl until smooth; set aside.

3. Set the roasting pan over two burners on medium-high heat. Add cider and vinegar; bring to a boil and cook, scraping up the browned bits from the pan, until the liquid is reduced by about half, 6 to 8 minutes. Add the remaining 3½ cups stock (or broth). Increase heat to high; return to a boil, whisking often. Boil until the liquid is reduced by about half, 8 to 12 minutes.

4. Whisk the reserved flour mixture into the pan. Boil, whisking constantly, until the gravy is thickened, 1 to 3 minutes. Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. (Discard the solids.) Season with salt and pepper.

Nutrition information:

Makes about 2¼ cups.

Per 3-tablespoon serving: 28 calories; no fat; 7 milligrams of cholesterol; 5 grams of carbohydrate; 1 gram of protein; 56 milligrams of sodium.

Source: www.eatingwell.com

CORNBREAD and SAUSAGE STUFFING

Ingredients:

1 pound sweet Italian turkey sausage (about 4 links), casings removed

2 cups finely chopped onion

1 1/2 cups finely chopped celery

1/4 tsp salt

Freshly ground pepper to taste

2 pounds prepared cornbread, cut into 3/4-inch cubes (about 12 cups)

1/4 cup chopped fresh parsley

1 tbsp chopped fresh sage

1 1/2-3 cups reduced-sodium chicken broth

Cooking instructions:

1. Preheat oven to 325°F. Coat a 9-by-13-inch baking dish with cooking spray.

2. Cook sausage in a large non-stick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes. Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes. Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley and sage.

3. Bring broth to a simmer in a small saucepan. Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil.

4. Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm.

Do ahead: Prepare through Step 3, cover and refrigerate for up to 1 day. Just before serving, bake at 350°F until hot, about 30 minutes.

Nutrition information:

Makes 12 servings, scant 1 cup each.

Per serving:

237 calories; 9 grams of fat (2 grams of saturated fat); 48 milligrams of cholesterol; 29 grams of carbohydrate; 12 grams of protein; 3 grams of fiber; 609 milligrams sodium.

Source: www.eatingwell.com

ROAST TURKEY BREAST with HOLIDAY SPICE RUB and GRAVY

Ingredients:

1 whole turkey breast on the bone (about 7 pounds)

2 tbsp lemon juice

2 tbsp olive oil

2½ tbsp Holiday Spice Rub (see recipe below)

Gravy:

¾ cup white wine

3 tbsp all-purpose flour

Cooking instructions:

1. Heat oven to 350°. Coat large roasting pan with non-stick cooking spray.

2. Turkey: Rinse turkey breast under cold water; pat dry. Rub on all sides with lemon juice and oil. Rub holiday spice rub mixture on turkey, including under the skin.

3. Roast directly in pan at 350° for about 2 hours, or until internal temperature registers 170° on an instant-read thermometer. Let stand for 10 to 15 minutes in a warm place.

4. Gravy: Pour off all but about 2 tablespoons of the drippings from pan. Add wine and cook over medium-high heat, scraping up any browned bits from bottom of the pan. Cook for 1 minute. Sprinkle flour into pan; cook for 1 minute. Gradually whisk in the chicken broth and cook, stirring, until thickened, about 2 minutes. Strain gravy into a gravy boat.

5. To serve, slice turkey and accompany with the warm gravy.

Editor's Note: For a whole turkey, follow directions as in step 2. Roast at 350° following timing suggestion on package. Prepare gravy as directed.

Holiday Spice Rub:

In a small bowl combine 2 teaspoons onion salt, 1 teaspoons each dried oregano, garlic powder, paprika, black pepper and dried sage, ½ teaspoon dried thyme and ¼ teaspoon ground allspice.

Nutrition information:

Makes: 12 servings.

Per serving: 327 calories; 8 grams of fat; 2 grams of saturated fat; 55 grams of protein; 2 grams of carbohydrate; no fiber; 514 milligrams of sodium; 168 milligrams of cholesterol.

Why it's better?

• Turkey breast is instantly portion controlled, eliminating excess leftovers. That's perfect for small families.

• White meat instead of dark lowers fat content.

• Using olive oil and herbs on the bird instead of butter lowers saturated fat content. You also can get away with using less oil.

Source: Family Circle magazine

APPLE-SHALLOT ROASTED TURKEY

Ingredients:

1 10- to 12-pound turkey

2 tbsp canola oil

2 tbsp chopped fresh parsley, plus 3 sprigs

1 tbsp chopped fresh sage, plus 3 sprigs

1 tbsp chopped fresh thyme, plus 3 sprigs

1 tsp kosher salt

1 tsp freshly ground pepper

1½ pounds shallots, peeled and halved lengthwise, divided

1 tart green apple, quartered

3 cups water, plus more as needed

Cooking instructions:

1. Position rack in lower third of oven; preheat to 475°F.

2. Remove giblets and neck from turkey cavities and reserve for making turkey giblet stock. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels.

3. Combine oil, chopped parsley, sage, thyme, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place herb sprigs, 6 shallot halves and apple in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water to the pan.

4. Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover just the breast with a double layer of foil, cutting as necessary to fit. Scatter the remaining shallots in the pan around the turkey. Reduce oven temperature to 350° and continue roasting until the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F, 1 to 1¾ hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.

5. Transfer the turkey to a serving platter (reserve pan juices and shallots) and tent with foil. Make Cider Gravy (recipe follows). Let the turkey rest for 20 minutes. Remove the string and carve.

Nutrition information:

Makes 12 servings, 3 ounces each, plus plenty of leftovers.

Per serving: 155 calories; 5 grams of fat; 1 gram of saturated fat; 63 milligrams of cholesterol; 0 grams carbohydrate; 25 grams of protein; 115 milligrams of sodium.

Nutrition bonus: Selenium (42% daily value).

TURKEY GIBLET STOCK

Neck and giblets from a 10- to 12-pound turkey

6 cups water

1 medium onion, peeled and quartered

1 medium carrot, chopped

1 stalk celery, chopped

1 bay leaf

1 sprig fresh thyme

1 teaspoon whole black peppercorns

1. Combine neck and giblets (except liver), water, onion, carrot and celery in a large saucepan; bring to a boil. Add bay leaf, thyme and peppercorns. Reduce heat and simmer, skimming and discarding any foam, for 1 hour.

2. Strain stock through a fine-mesh sieve into a medium bowl and let cool. Discard solids.

Nutrition information:

Makes about 4 cups

After straining, the stock has few calories (about 25) and negligible nutrients except sodium (about 23 milligrams) per cup.

Source: www.eatingwell.com
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[MadHungo]

Chicken Crescent Wreath



Ingredients

2 (8 ounce) packages refrigerated crescent rolls
1 cup shredded Colby-Jack cheese
2/3 cup condensed cream of chicken soup
1/2 cup chopped fresh broccoli
1/2 cup chopped sweet red pepper
1/4 cup chopped water chestnuts
3/4 cup cubed cooked chicken
2 tablespoons chopped onion

Cooking Directions

Arrange crescent rolls on a 12-in. pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping. Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). Bake at 375 degrees F for 20-25 minutes or until golden brown.

Yield: 6 servings

Nutrition Info
per serving

Calories: 449 kcal
Carbohydrates: 34 g
Dietary Fiber: 0 g
Fat: 26 g
Protein: 16 g
Sugars: 6 g

Recipe Provided By: Taste of Home
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Cranberry-Stuffed Chicken



Ingredients

1 cup chopped celery
1 cup chopped onion
2/3 cup dried cranberries
1/2 cup butter
1 garlic clove, minced
3 cups herb seasoned stuffing croutons
1 cup corn bread stuffing or crumbled corn bread
1 1/2 cups chicken broth
1 (5 pound) roasting chicken
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning
1/4 teaspoon rubbed sage
2 tablespoons butter

Cooking Directions

In a skillet, saute celery, onion and cranberries in 1/2 cup of butter until tender. Stir in garlic, stuffing and enough broth to moisten; set aside. Place chicken with breast side up on a rack in a roasting pan. Combine salt, pepper, poultry seasoning and sage; sprinkle over inside and outside of chicken. Loosely stuff with cranberry mixture. Melt remaining butter; brush over chicken. Bake, uncovered, at 350 degrees F for 2-1/2 to 3 hours or until juices run clear and a meat thermometer reads 180 degrees F for the chicken and 165 degrees F for the stuffing, basting occasionally.

Yield: 6 servings

Nutrition Info
per serving

Calories: 886 kcal
Carbohydrates: 43 g
Dietary Fiber: 3 g
Fat: 52 g
Protein: 57 g
Sugars: 10 g

Recipe Provided By: Taste of Home
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Chicken Supreme with Gravy



Ingredients

6 cups diced celery
6 medium onions, diced
2 cups butter, cubed
4 1/2 pounds white bread, cut into 1-inch cubes
3 tablespoons salt
1 tablespoon baking powder
2 teaspoons pepper
12 eggs
9 cups milk
24 cups diced cooked chicken
3 (14.5 ounce) cans chicken broth
8 (10.75 ounce) cans condensed cream of chicken and mushroom soup, undiluted
9 cups water

Cooking Directions

1. In a Dutch oven, saute celery and onions in butter. Meanwhile, in a large bowl, add the bread, salt, baking powder and pepper; toss to coat. Stir in celery and onions. Beat eggs and milk; add to bread mixture.

2. Divide half of the chicken in four 13-in. x 9-in. x 2-in. greased baking pans. Cover with half of the bread mixture. Repeat layers. Pour broth into each pan. Cover and bake at 300 degrees F for 1 hour and 45 minutes or until broth is absorbed; uncover and bake 15 minutes more.

3. For gravy, in a Dutch oven, combine soup and water. Simmer about 10 minutes. Serve with the chicken.

Yield: 70 servings

Nutrition Info
per serving

Calories: 285 kcal
Carbohydrates: 19 g
Dietary Fiber: 1 g
Fat: 14 g
Protein: 18 g
Sugars: 3 g

Recipe Provided By: Taste of Home
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Slow-Cooked Chicken and Stuffing



Ingredients

2 1/2 cups chicken broth
1 cup butter, cubed
1/2 cup chopped onion
1/2 cup chopped celery
1 (4 ounce) can mushroom stems and pieces, drained
1/4 cup dried parsley flakes
1 1/2 teaspoons rubbed sage
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
12 cups day-old bread cubes (1/2-inch pieces)
2 eggs
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
5 cups cubed cooked chicken

Cooking Directions

1. In a large saucepan, combine the first 10 ingredients. Simmer for 10 minutes; remove from the heat. Place bread cubes in a large bowl. Combine eggs and soup; stir into broth mixture until smooth. Pour over bread and toss well.

2. In a 5-qt. slow cooker, layer half of the stuffing and chicken; repeat layers. Cover and cook on low for 4-1/2 to 5 hours or until a meat thermometer inserted into the stuffing reads 160 degrees F.

Yield: 14 servings

Nutrition Info
per serving

Calories: 354 kcal
Carbohydrates: 22 g
Dietary Fiber: 1 g
Fat: 20 g
Protein: 19 g
Sugars: 2 g

Recipe Provided By: Taste of Home

Enjoy
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[MadHungo]

Best cookie book ever--> This issue features over 70 recipes for our best cookies ever. We have 22 prize-winning recipes you must try, a photo of every recipe, and many how-to-do-it sketches. This treasury of cooky baking embraces all tastes–from the old-fashioned and traditional to the new and sophisticated. Plus a large section devoted entirely to holiday cookies. Fun to use. . .perfect to give.

Book Description:

This issue features over 70 recipes for our best cookies ever. We have 22 prize-winning recipes you must try, a photo of every recipe, and much more.
Here is the complete cooky book–more than 70 recipes, dozens of appetizing full-color photographs, and many how-to-do-it sketches. This treasury of cooky baking embraces all tastes–from the old-fashioned and traditional to the new and sophisticated. Plus a large section devoted entirely to holiday cookies. Fun to use.....perfect to give.

Here's the classic treasury of cookie baking that so many people grew up with: the beloved 1963 edition of Betty Crocker's Cooky Book, now in a brand-new, authentic facsimile of the original book.

Remember baking cookies with Mom or Grandma when you were a kid? The wonderful smell, the spatulas to lick and, best of all, delicious cookies you'd helped to make yourself? If you grew up baking with Betty Crocker, then you probably had this book, filled with all your favorites–from Chewy Molasses Cookies to Chocolate Crinkles to Toffee Squares and many more!

[PowderBlueof82]

Ginger Bread Cheesecake. . . Hmmm. . . I might just have to try that!!!
_________________
Just so Proud too live in the most corrupt state in the Country!!! Thanks Chicago!!!

[MadHungo]

[joethejedi]

Upgraded the index *now, with links to each page*
Page 1
Seafood Salad
Chicken Wraps
Herb and Egg Scramble with Garlic Toast
Hungo's Wife's Cherry Cheesecake
Rogue's Mexican Heart Attack Special
Garlic and Ginger Marinated Chicken
Butter Pecan Bars
Oven Home Fries with Peppers and Onions
Puppy Chow

Page 2
Potatoes Obrien
Hungo's Meatloaf
Capeman's Southwestern Dip
Mexican Chicken
Crab Cakes

Page 3
Chocolate Mayonnaise Cake
Red Devil's Food Cake
Road House Ribs
Last Call Jalapeno's
Bacon Wrapped Scallops
Spinach and Chicken Mostaccioli
Layered Mocha Mud Pie
JK's Original Western Wings
High Country BBQ Beans
Fire Cooks Pork Chops
Hard Charging Blue Chese Stampede
Roast Chicken

Page 4
Cheese Chowder
Portabello Mushroom Burgers
HUNGO's CHIILI
Southern Chocolate Cake w/ Chocolate Butter Cream Frosting
Pork Roast w/ Cranberry Orange Stuffing
Black Halloween Punch
Black Magic Cake

Page 5
Make Ground Beef Virtually Fat Free (a great cooking tip)
Colonel's Recipes (KFC waffles, Pecan Pie, PUffy Meat patties, bean Salad)
Kentucky Biscuits
Howling Moon Cheesecake
Spooky Eyeball Tacos
Goblin Gulp Punch
Cheese Puffs
Hot Spicy Chicken Wings
Barbequed Chicken Wings
Quick Pizza Snacks
Stuffed Mushrooms
Chicken Log
Pan-Fried Trout With Bacon
Roasted Butternut Squash with Horseradish Butter
Jalapeno Rice
Great American Cookies® White Chunk Macadamia
GrandMa's® Oatmeal Raisin Big Cookies
Great American Cookies® Snickerdoodles
Peanut Butter Big Cookies
KFC Honey BBQ Wings
KFC Extra Tasty Crispy Chicken

Page 6
Chicken Enchiladas
Easy Mexican Rice
Hash Brown Casserole
Almost French Toast
Apple Cinnamon Biscuits
Bacon Hash Brown Bake
Mushroom Quesadillas
Mexican Bean & Turkey Burrito

Page 7
(there are a lot of good recipes on this page, way too many to post all of them in this index)
Capeman's Caesar Salad
Ravioli with Tomatoes, Onions and Zucchini
All-Star Fudgy Baseballs and Bats
Apple Smiles
Bunny Salad
Butterfly Bites
Cat's Eyes, Chocolate Spiders
Easter Mints Kids Can Make
(More Spring time Snacks)
10 Minute Fudge
Apple Peanut Butter Fudge
Baked Fudge Drops
Buttermilk Fudge
Butterscotch Fudge
(More Various Fudges)
Red Lobster's Cheddar Biscuit Recipe
Sensational Pumkpin Pie
(More Various Desserts)

Page 8
TC's Potato Soup
Enchiladas Verdes (fan_uv_stl's recipe, so it's Authenic Mexican Wink )
Pico De Gallo
Muffuletta Load
Homemade A1- Steak Sauce
Chocolate Chip Cookies With Instant Vanilla Pudding
Applebee's® Baked French Onion Soup
Applebee's® Low-Fat Asian Chicken Salad
Arby's® Bronco Berry® Sauce
Auntie Anne's Pretzels
Pasta Fagiole
Boston Chicken & KFC Rotisserie Style Chicken

Page 9
(Looking for a great dessert? This is the page)
Baskin-Robbins® B.R. Blast®
Baskin-Robbins® Ice Cream Cake
Ben & Jerry's Fresh Georgia Peach Ice Cream
Benihana Japanese Fried Rice
Benihana Magic Mustard Sauce
BENIHANA MUSTARD SAUCE
Benihana Style Steak
Hoppin' John Salad
Various Pastas
BBQ Chicken Pizza
Cocktail Meatballs
Barbecue Pulled Pork
Basic Ground Beef

Page 10
Boston Chicken & KFC Rotisserie Style Chicken
Boston Chicken Baked Beans
Boston Chicken Cranberry Sauce
Boston Chicken Creamed Spinach
Boston Chicken Cucumber Salad
Boston Chicken Macaroni & Cheese
Boston Chicken Marinade/basting Sauce
Boston Chicken Saucer Sized Chocolate Chip Cookie
Boston Chicken Spicy Rice
Boston Chicken Squash
Boston Chicken Stuffing
Boston Market Meatloaf
TACO DIP
TORTILLA ROLLUP APPETIZER
SPICY STUFFED MUSHROOMS WITH BACON
SPICY CHICKEN DRUMMETTES
EIGHT LAYER FIESTA DIP
Edible Superbowl Footballs
Low-Carb Ham Wraps
Double-Decker Club Sandwiches
Zucchini Appetizers
Ham Loaf with Horseradish Sauce
A Very Easy Soup Recipe Thats Good For You And Fast
Blue Cheese Burger With Grilled Pineapple
Chicken and Veggie Lasagna
Glazed Spiced Pecans
Chicken and Dumplings
Chicken Barley Soup
Chicken Noodle Soup
Yummy Grandma's Potato Salad
Homemade Beef Jerkey
Salmon Fillets Stuffed With Crabmeat
Jamaican Jerk Chicken
Chicken with Snow Peas
House Vinaigrette
Glazed Boneless Chicken With Apples
Chicken Bundles
Dinner Rolls
Antipasto
Basic Polenta
Tomato Bruschetta
Fettucini Romano Ala Fratelli
Low Fat
-Apple Pie
-Baked Chicken Breast with Fresh Basil
-Baked Macaroni, Cheese & Spinach
-Baked Potato with Spicy Chicken Topping

Page 11
Todays Healthy Living Tip
-ABOUT FRUIT JUICES AND SMOOTHIES
Baked Mahi−Mahi with Dill Sauce
Baked Walleye with Carrots
Bass with Avocado Sauce
Blackened Salmon
Cajun Crappie
Pizza Doughs
-Thin Crust
-NY Style
-Sicilian Thick Crust
-Whole Wheat
-Focaccia
-Garlic Rolls and Knots
Cooked Pizza Sauce
Uncooked Pizza Sauce
Garlic Oil Sauce
Southwestern Oil Sauce
Sunny Side Up Pizza
Cheese Calzone
Chicago Style Pizza
BBQ Chicken Pizza
Philly Cheesesteak Pizza
Stuffed Baked Potatoes
Black Forest Cake
Chinese Food
-Cashew Chicken
-Shrimp Toast
-Moo Goo Gai Pan
-General Tsao's Chicken
-Hunan Beef
CAMPING RECIPES
-Corn Roasted on Grill Over Coals
-Camp Stew
-Campfire Chili
-Campfire Tacos
Garlic and Pepper T-Bones with Grilled Corn Relish
Grilled Rosemary Trout with Lemon Butter
Potato-Egg Scramble
Breakfast Burritos
Campfire Peach Shortcake
Fruit Compote in Foil
St. Patrick's Day
-Irish Soda Bread
-Irish Scones
-Guinness Ice Cream with Dark Chocolate-Honey Sauce
-Irish Cream Cake

Page 12
Easter Dinner Recipes
-Ham with Walnut Glaze
-Citrus Roasted Pork
-Greek Style Lemon Roast Chicken
-Honey Mustard Pork Roast with Apple Stuffing
-Stove Top Stuffing Easter Add-ins
-Lemon Dijon Green Beans Amadine
-Fresh Vegetable Saute
-Garlic Mashed Potatoes Dijon
-Dijon Risotto Primavera
-Double Baked Sweet Potatoes
-Springtime Asparagus
-Classic Green Bean Casserole
Roasted Garlic and Peppers Pizza
Muffuletta Pizza
Grilled Pizza
Seafood Pizza
Pesto Pizza
Pizza "Pie"
Frozen Peanut Butter Pizza Pie
Tropical Chocolate Fondue
Roast Potatoes with Parmesan and Mozzarella
Chicken Normandy Style
Brunswick Stew
Beef Roll-ups
Chicken and Broccoli
How-To make your own Alfredo Sauce
-&this is for a lowfat Alfredo sauce
Salmon Fillets Stuffed With Crabmeat
Jamaican Jerk Chicken
Glazed Boneless Chicken With Apples
Dilled Cauliflower Salad
Peach Cobbler
Kansas City–Style
-Pork Spareribs with Weber Tangy Barbecue Sauce
BBQ Wings – For Tailgating or the Backyard

Lucky Page 13
Cherry Cobbler
Cherry Bars ( or any fruit bars)
One-Pan Potatoes and Chicken Teriyaki
Apricot-Chicken Pot Stickers
Orange-Fruit Nut Truffles
Baked Fish With Fresh Mediterranean Salsa
Mexican Stroganoff
Molten Chocolate Earth Cake
Awesome Lasagna
Enchiladas
Chocolate and Vanilla Swirled Cheesepie
Chocolate Chip Biscotti
Santa Fe Wings
Crispy Cheese Poppers
Chocolate Cheese Ball
Spicy Chicken Pizza
Cinco de Mayo!
-Chicken Enchiladas
-Deep Fried Ice Cream
One-Pan Potatoes and Chicken Teriyaki
Orange-Fruit Nut Truffles
Apricot-Chicken Pot Stickers
-Prepared sweet and sour sauce (optional)
Baked Fish with Fresh Mediterranean Salsa
Tuna with Beans and Slaw

Page 14
Beefy Taco Bake
Mexi-Stew
Cheese Enchiladas
Beef Enchiladas
Best Ever Cheesecake
Chocolate Lovers Cake
Blizzard Cake
Absolutely the Best Chocolate Chip Cookies
Chocolate Peanut Butter Cup Cookies
Triple-Chocolate Bombe
Easy Strawberry Lemonade
Fruity Punch
Cool Off Smothies
Red, White & Blue Milk Shakes
Triple Chocolate Milk Shakes
Cheesy Pizza Dip
Spaghetti Pizza Lasagna
Italian Meatballs
The Most Incredible Garlic Bread
Chicago Style Stuffed Pizza
Hungo gives us Stories Behind The Recipes
-Emma Brandenberg’s Victorian Cream Scones
-OLD-FASHIONED JOHNNY CAKE
-PLAIN MUFFINS
Jimmy Buffett's "Cheeseburger in Paradise"
Baked Ham with Brown Sugar Mustard Glaze
Chilled Cucumber Soup with Cilantro and Cumin
Banana-Mango Smoothie

Page 15
Jean's Baked Beans
Easy Cheesecake Dessert
Fruit Salad
Bean Soup
Quick Chocolate Banana Cream Pie
Low Carb Pancakes
Chili Dog Soup [approved by Cardsnation!]
Italian Garlic Bread - Magnifico!
FUNNEL CAKE
Finest Boneless Ribs
Best Ever Jalapeno Poppers
Texas Style baked Beans
Awesome Green Beans
Amusement Park Cornbread
Best Cherry Pie
Hungo' Chili
American Pork Barbecue

Page 16
Arkansas Slow-Smoked Ham
Ranch Crispy Chicken
Chicken Baked With Herbs And Bread Crumbs
Grilled Chicken Adobo
Crusted Herb Pork Chops - Oven Baked
Southwestern Rice and Bean Salad
Strawberry Pecan Cake
-Frosting
Strawberry Bread With Strawberry Butter
7/4/05 Independence Day Easy Flag Cake
Hungo's Independence day post with
-Recipes and Advice
-some great Barbeque Party ideas
-and Just for Kids on the 4th section
PowderBlueof82 ponders
-dark chocolate
-Gas Grills
-Charcoal Grills
OVERNIGHT POTATO ROLLS
A Family-Sized Sunday [Sundae]
Italian Steak Sandwiches
Spaghetti with Browned Butter & Mizithra cheese
Applebee's French Onion Soup
-& How To make the croutons
A&W Chili Dogs
A&W Coney Island Chili Dog Sauce
Bob's Big Boy [burger]
-& how to make your Big Boy sauce
-& even how to make Big Boy buns
Bob Evan's Cheddar Baked Potato Soup
Boston Market Dill Potato Wedges
Burger King's Breakfast Sandwiches
Chick Fillet Chicken Nuggets and Cole Slaw
Chi−Chi's Baked Chicken Chimichangas
Cracker Barrel Cherry Chocolate Cobbler

Page 17
Korean Beef
Risotto alla Parmigiana
Gnocchi Alla Giordano
Manicotti
Torta Di Spinaci
Meatballs
Grandmother's Chocolate Fudge
No Bake Cookies
Cherry Chocolate Cake
Grasshopper Pie
Butterfinger Cake
Blueberry Ice Cream
Triple-Chocolate Bombe
Grilled Chicken Breasts with Spicy Peach Glaze
Cherry Cobbler
Seven Layers of Heaven
Pizza Casserole
German Chocolate Cake
Pumpkin Pie
Roasted Pumpkin Seeds

Page 18
Roasted Free-Range Turkey with Pear Chestnut Stuffing
Cornbread Sourdough Stuffing
Roasted Garlic Mashed Potatoes
Chunky Apple Cranberry Sauce
Pumpkin Cake with Brown Butter Icing
Christmas Cocktail Party
-For Sweet-n-Spicy Nuts
-For Savory Nuts
-Calabrian Cracked Olives
-Fresh Asparagus and Curry Dip
-Mulled Cider
-Mexican Hot Chocolate
-Spicy Mocha
Healthy Recipes From Eating Well
# Molasses-Glazed Pork with Sweet Potatoes
# Orange-Infused Roasted Green Beans and Red Pepper
# Butternut and Barley Pilaf
# Tangerine-Chocolate Tart
Christmas Entertaining tips
Kids Corner with nifty info
Hash Brown Casserole
Crispy Cheese Poppers
Christmas Fudge
For Steaks
-Southwestern Rub
-Ranch BBQ Spice Rub
-Italian Grilling Rub
Chicken Fried Steak
The Original CCH Diner Index by the one, the only, the amazing PowerBlueof82
Crab Stuffed Mushrooms
Reuben Pizza
Smoked Oyster Deviled Eggs
Glazed Smoked Ham
Rhubarb-Strawberry Crisp
Pillsybury Pie Crust dipped in Chocolate Pudding

Page 19
Bacon & Egg Enchiladas
Balsamic Grilled Steak
Grilled New Potatoes with Lemon-Garlic Aioli and Parsley
Grilled Peaches with Creme Fraiche and Molasses
Hickory Smoked New York Strip Steak
Ritz Baked Chicken

Page 20 [You Are Here]
Healthy ways to make turkey, stuffing and gravy
-PARMESAN-SAGE ROAST TURKEY with SAGE GRAVY
-CIDER GRAVY
-CORNBREAD and SAUSAGE STUFFING
-ROAST TURKEY BREAST with HOLIDAY SPICE RUB and GRAVY
-APPLE-SHALLOT ROASTED TURKEY
-TURKEY GIBLET STOCK
Chicken Crescent Wreath
Cranberry-Stuffed Chicken
Chicken Supreme with Gravy
Slow-Cooked Chicken and Stuffing
Better Crocker Holiday Cookies - 70+ recipes
-Schrafft's Butterscotch Cookies
Gingerbread Cheesecake
Molasses-Gingerbread Cookies
Pumpkin Bread

[SDCardsFan]

Great work JTJ!

[MadHungo]

Wow, thanks again Joe :]
_________________

[MadHungo]

I found this recipe interesting!

Scotch Eggs

Ingredients

12oz pork sausage meat
2 teaspoons chopped parsley
4 eggs
1oz flour seasoned with salt & pepper
1 beaten egg
4oz dried breadcrumbs
vegetable oil for deep frying

Directions

Boil the eggs for 10min, cool and remove the shells.
Place the sausage meat in a bowl.
Add the chopped parsley and mix well.
Coat the eggs with the seasoned flour and cover completely with a layer of sausage meat. [wet hands help to mould it evenly[/b]
Dip into beaten egg and roll in breadcrumbs.
Fry in deep fat until golden brown.
Drain well and serve either hot or cold.
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Mrs. Clause' Kitchen

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47 Best Chocolate Chip Cookies in the World Cookbook

The 47 Best Chocolate Chip Cookies in the World: The Recipes That Won the National Chocolate Chip Cookie Contest

Chocolate chip cookies are a true American delicacy: at the Toll House restaurant near Boston, Ruth Wakefield invented the very first "toll house" cookies with chopped-up bits of a Nestle's chocolate bar.Originally inspired by a contest to find the best cookies in the nation, The 47 Best Chocolate Chip Cookies in the World spans the kitchens of America from Muskegon, Michigan, to Costa Mesa, California--and includes delectable tidbits of cookie lore (did you know that Napoleon always carried chocolate into battle with him for quick energy?) The only thing better than this book is a box of chocolate chip cookies! Chocolate Chip and Macadamia Nuts, Bavarian Mint, Chippers Almond Chip Drops, Italian Chocolate Chip Cookies, Chocolate Chip Pizza, Sweet and Wholewheat Cookies, And More!

[joethejedi]

Normally I don't post recipes - but here's one I feel worthy of the Diner!

First a word about where I got the idea:

Diners, Drive-Ins and Dives

You HAVE to watch that show, if your tv set gets the food network.

For those who like cheeseburgers - here's a twist.

NOTE: Make sure you have your plate and bottom bun ready in the middle of the plate - this bad boy is messy!

Using a skillet that you have a lid for, or with a lid you can put on your grill and cover up everything:

I like to start with a little olive oil, about 3 tablespoons, and let's say 2 cloves of garlic. Hit it with 1/4 cup of minced/chopped onions and let that all get going before slapping the burger on the grill. I usually coat the burger itself with ground pepper, pinch of salt.

Ok - that's just an everyday burger for me - Now What's The Difference?

Just before you're thinking about sliding the burger off the grill:

Smother it with:
3/4 to 1 1/2 cups of shredded cheese
(I have been using monterey jack, am thinking about cheddar/mix)

Cover it all with the lid for as long as you can stand it - I wait for the cheese to just melt, about 45 seconds. On the show the let it sit for longer, but they're serving, not eating!

Pop the lid off - scrape up the cheese and burger, and aim for the bottom bun on the plate (takes a good eye, and some practice)

Top with your favorite stuff. I use the just top bun and dig in.

[PowderBlueof82]

I helped my mom make this yesturday afternoon!!! It sounds funny, but tastes great!!!


Chocolate Cheese Fudge Recipe courtesy Paula Deen

1/2 pound Velveeta cheese, sliced
1 cup butter
1 teaspoon pure vanilla extract
1 cup chopped nuts, pecans, walnuts
2 (16-ounce) boxes confectioners' sugar
1/2 cup cocoa powder

Spray lightly the bottom of a 9 by 2-inch square pan with a nonstick spray.
In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.

In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.

Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in refrigerator until candy is firm.

To serve candy, cut into squares.
_________________
Just so Proud too live in the most corrupt state in the Country!!! Thanks Chicago!!!

[BethP128]

I can tell it's almost suppertime...I'm reading through these recipes and drooling.

Here's what I made for supper last night...and the leftovers that we're having tonight (because I made a double batch). We love this soup! (I got the recipe from www.cdkitchen.com and you can find it several other places on the 'net, as well.)

Panera Bread Broccoli Cheese Soup

Ingredients:

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar


Directions:
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

--notes from me (BethP): We like it with more onion, more broccoli and less nutmeg. I also don't puree the whole pot of soup -- only about 1/2 to 2/3 of it, leaving some of the broccoli pieces whole in the soup. It isn't a quick soup to make, but well worth the time! I like to get a baguette to have with it, like you can get at Panera (St. Louis) Bread Co.

Yummm...

[MadHungo]

Thanks for sharing Beth :]


20,000 Recipes
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[joethejedi]

Alfredo Sauce - With a load of Mozzarella

This sauce is so good. Use it with breadstix, pizza, pasta, whatever you'd like to have smothered in cheesy goodness!

1/2 cup of butter (one stick)
2 cloves of minced garlic (optional)
2 cups of heavy cream
1/4 tsp white pepper (optional)
1/2 cup grated parmesan
1 cup mozzarella

Melt butter, add garlic and simmer for two minutes. Add cream and white pepper, bring back to a simmer again, but just for a minute. Now you want to stay with the pan, stir often throughout the rest of the way. Add parmesan, bring back to simmer for 4 minutes or until sauce has thickened and is smooth. Add 1/4 cup of Mozzarella, bring back to a simmer. Keep adding about 1/4 cup of Mozzarella at a time, and keep stirring until smooth.

Just found a great recipe for leftover mashed potatoes!

IRISH PANCAKES

1 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 lb. potatoes
2 lg. eggs, slightly beaten
1/4 c. butter, melted
4 tbsp. milk
Extra butter

Stir together flour, baking powder and salt.

Peel 1/2 pound of potatoes and steam or boil until tender; mash fine- there should be 1 firmly packed cup. [note: I used leftover mashers]

Peel the remaining potatoes and finely shred; press out liquid-there should be 1 lightly packed cup.

Add mashed potatoes, shredded potatoes and eggs to flour mixture; mix well; stir in butter. Gradually stir in enough milk to make a soft batter.

Melt a generous amount of extra butter [note: I started with 1/2 a stick, and added a tbsp for each next batch] in a large heavy skillet; add heaping tablespoons of the batter, well apart; fry over moderate heat, turning as necessary, until cooked through and browned on both sides. Keep warm in a low oven. Fry remaining batter the same way. Serve hot with butter. Makes 14.