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ADM5
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Posted: Sat Jul 12th, 2008 09:12 pm | 1st Post |
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| Everyone is always looking for something new. Tell us about your favorites!
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hstrybuf
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Posted: Sun Jul 13th, 2008 03:45 pm | 2nd Post |
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Hawaiian Chicken
This one is so easy even I can do it! 
Boneless, skinless chicken breasts (One breast = two servings)
1 pkg. dry onion soup mix
1 small jar of apricot jam
1 bottle French dressing
Preheat oven to 350.
Cut chicken breasts in half. Combine onion soup, jam and dressing. Mix well.
Place chicken in appropriate sized baking dish (I use glass dishes) and cover with mixture. Cover dish with aluminum foil and bake 1 hour.
Serve with salad and rice.
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Deb
"In matters of style, swim with the current; in matters of principle, stand like a rock." - Thomas Jefferson
My pics: http://community.webshots.com/user/hstrycrsr
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Catnip
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Posted: Sun Jul 13th, 2008 06:18 pm | 3rd Post |
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That does sound easy!!!!!!!! I need some more easy recipe's!!!!!!!
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33 previous cruises..
Next up: Celebrity Solstice 1-09/Jewel of the Seas 3-09/ QM 2 11-09/ Queen Victoria 1/10
**Triangles Are For Losers!**
When only cops have guns, it's called a "police state"
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BeckyThane
Habitual Cruiser 2500+
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Posted: Sun Jul 13th, 2008 08:30 pm | 4th Post |
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Rotelle with Feta, Chopped Tomates and Olives
- 1 pound rotelle pasta
- 1/4 cup extra virgin olive oil
- 1 clove garlic, minced
- 1 green pepper, chopped
- 1 28-ounce can crushed tomatoes with puree OR 2 14-ounce cans Del Monte Basil, Garlic & Oregano diced peeled tomatoes
- 1 cup black olives, chopped or sliced, your preference
- 1/2 pound feta cheese, crumbled
Cook pasta in large pot of boiling salted water until tender but still firm, about 7 minutes.
Heat the oil in a large, heavy frying pan. Sautee garlic and green pepper. Stir in tomatoes with juices, the olives and the cheese. Gently warm through. Reduce heat to low and keep warm. (The cheese almost completely disappears this way; I reserve some to toss in shortly before the next step so I still have chunks of cheese in my sauce.)
Drain cooked pasta and pour into serving bowl. Pour sauce over pasta and toss gently to coat well.
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Texas SECEDE!
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Catnip
Charter Member
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Posted: Sun Jul 13th, 2008 08:54 pm | 5th Post |
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Becky,
That sounds easy and I know my DH would love it!
____________________
33 previous cruises..
Next up: Celebrity Solstice 1-09/Jewel of the Seas 3-09/ QM 2 11-09/ Queen Victoria 1/10
**Triangles Are For Losers!**
When only cops have guns, it's called a "police state"
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BeckyThane
Habitual Cruiser 2500+
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Posted: Sun Jul 13th, 2008 09:24 pm | 6th Post |
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Got a craving while I was typing that in, so headed off to the grocery store for supplies. Darned good thing I typed that in before heading to the store!  Forgot and left my recipe in the cart.  HATE when that happens! Maybe the cannolis I got will help heal the pain.
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Texas SECEDE!
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repete
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Posted: Mon Jul 14th, 2008 12:58 am | 7th Post |
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BeckyThane wrote: Got a craving while I was typing that in, so headed off to the grocery store for supplies. Darned good thing I typed that in before heading to the store! Forgot and left my recipe in the cart. HATE when that happens! Maybe the cannolis I got will help heal the pain.
Cannolis -- ANOTHER thing we cannot get in Virginia. And I would kill for a decent slice of pie. Damn, I miss Jersey. 
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Geneslamp
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Posted: Mon Jul 14th, 2008 09:35 pm | 8th Post |
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New Family Favorite
Cheesy Chicken Tortellini Bake
Pasta Mixture :
1/2 Cup chopped onion
1 tsp. olive oil
1 garlic clove - pressed
1 jar (16 oz) white Alfredo pasta sauce
2 packages (9 oz each) refrigerated chesse-filled reg or spinach tortellini
1 and 1/2 cups cubed cooked chicken
1 cup milk
1 cup water
1 cup frozen peas
1/4 tsp. ground black pepper
2 tbsp. fresh basil leaves or 1 tsp dried basil
Crumb topping:
1/4 cup (1 oz) grated fresh parmesan cheese
2 tbsp. butter or margarine (melted)
1 cup fresh bread crumbs
1. Preheat overn to 400F - For pasta mixture - 4 qt casserole dish
heat oil over med high heat, add onion & garlic. Cook and stir 2-3 minutes or until onion is tender. Stir in pasta sauce, tortellini, chicken, milk, water, peas and black pepper. Heat until mixture just comes to a boil, remove from heat. Stir basil into pasta mixture.
2. Meanwhile, for crumb topping, grate parmesan cheese (I use the pre-grated) Place butter in small microwaveable dish - microwave onHigh 30-45 seconds or until melted. Stir in bread crumbs and cheese, mix well.
3. Spoon pasta mixture into a square casserole dish - sprinkle with crumb topping. Bake 15-20 minutes or until edges are bubbly and topping is golden brown.
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Spirit 2/07
Sun 2/06
Bluenose II 7/06
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captN
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Posted: Thu Aug 14th, 2008 07:31 pm | 9th Post |
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Mexican Pizza
1 Boboli Crust ... I like the thin
1 Jar Newmans Pineapple Salsa
1 Package Oscar Mayer Southwestern Chicken Breast Strips
1 Package Mexican Style Taco Cheese ....
Spread Crust with Salsa use enough to cover crust, or as much as you like !
Top with Diced Chicken strips
Top with cheese
Cook according to Directions on Crust Package 12-18 min at 450 ( I think ) sometimes it takes a bit longer depending on the brand of cheese.
For variety and a bit more spice add some jalapenos, and some onion
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 Third box car midnight train .... 2008
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Retired not Expired
Super Cruiser
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Posted: Thu Aug 14th, 2008 08:03 pm | 10th Post |
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It's not quick but well worth the wait.
Smoked Beef Brisket
The night before, plqace the brisket in a large ziplock. Add equal parts of Apple Cider Vinegar and Apple Juice so when you seal the bag with all the air out, the meat will be covered. Place in the fridge overnight.
Next morning, remove the brisket, discard the liquid. Rub the meat with your favorite rub or just use salt, pepper, and garlic powder. Place the meat in a throw away aluminum roasting pan. Add 1 to 1 1/2 cups apple juice to the bottom of the pan. Place the pan in your smoker on low heat 275-300. Baste with the juices in the pan every hour or two.
After four hours, melt a stick of butter or margarine, add 1/4 cup honey and 1/2 cup dark brown sugar. Cover the meat with this mixture. Keep basting every hour or two with the pan juices.
After another two hours, take a cup of your favorite BBQ sauce mixed with 1/4 cup molasses and pour over the meat.
After around seven hours total smoking time, place the meat on a cutting board and slice thin. Leave the juices in the pan. Return the meat to the juices in the pan and cover with aluminum foil. Place back in the smoker on low heat for another hour to let all of the flavors in the juices soak in.
Great as main dish or as sandwiches. Extra BBQ sauce is optional but not really needed.
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captN
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Posted: Thu Aug 14th, 2008 08:11 pm | 11th Post |
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Retired not Expired wrote: It's not quick but well worth the wait.
Smoked Beef Brisket
WOW .... I just rub the brisket with salt and resturant grind pepper and smoke at 225 for 12 hours ! OH and I do get the brisket pinned at the butcher first
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Third box car midnight train .... 2008
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dwrist
Extreme Cruiser
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Posted: Thu Aug 14th, 2008 08:12 pm | 12th Post |
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Retired not Expired wrote: It's not quick but well worth the wait.
Smoked Beef Brisket
The night before, plqace the brisket in a large ziplock. Add equal parts of Apple Cider Vinegar and Apple Juice so when you seal the bag with all the air out, the meat will be covered. Place in the fridge overnight.
Next morning, remove the brisket, discard the liquid. Rub the meat with your favorite rub or just use salt, pepper, and garlic powder. Place the meat in a throw away aluminum roasting pan. Add 1 to 1 1/2 cups apple juice to the bottom of the pan. Place the pan in your smoker on low heat 275-300. Baste with the juices in the pan every hour or two.
After four hours, melt a stick of butter or margarine, add 1/4 cup honey and 1/2 cup dark brown sugar. Cover the meat with this mixture. Keep basting every hour or two with the pan juices.
After another two hours, take a cup of your favorite BBQ sauce mixed with 1/4 cup molasses and pour over the meat.
After around seven hours total smoking time, place the meat on a cutting board and slice thin. Leave the juices in the pan. Return the meat to the juices in the pan and cover with aluminum foil. Place back in the smoker on low heat for another hour to let all of the flavors in the juices soak in.
Great as main dish or as sandwiches. Extra BBQ sauce is optional but not really needed.
Thanks RnE, I needed this for this coming weekend. 
____________________
~~Sharon~~
Watch your thoughts; they become words.
Watch your words; they become actions.
Watch your actions; they become habits.
Watch your habits; they become who you are.
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Retired not Expired
Super Cruiser
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Posted: Thu Aug 14th, 2008 08:19 pm | 13th Post |
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dwrist wrote: Retired not Expired wrote: It's not quick but well worth the wait.
Smoked Beef Brisket
The night before, plqace the brisket in a large ziplock. Add equal parts of Apple Cider Vinegar and Apple Juice so when you seal the bag with all the air out, the meat will be covered. Place in the fridge overnight.
Next morning, remove the brisket, discard the liquid. Rub the meat with your favorite rub or just use salt, pepper, and garlic powder. Place the meat in a throw away aluminum roasting pan. Add 1 to 1 1/2 cups apple juice to the bottom of the pan. Place the pan in your smoker on low heat 275-300. Baste with the juices in the pan every hour or two.
After four hours, melt a stick of butter or margarine, add 1/4 cup honey and 1/2 cup dark brown sugar. Cover the meat with this mixture. Keep basting every hour or two with the pan juices.
After another two hours, take a cup of your favorite BBQ sauce mixed with 1/4 cup molasses and pour over the meat.
After around seven hours total smoking time, place the meat on a cutting board and slice thin. Leave the juices in the pan. Return the meat to the juices in the pan and cover with aluminum foil. Place back in the smoker on low heat for another hour to let all of the flavors in the juices soak in.
Great as main dish or as sandwiches. Extra BBQ sauce is optional but not really needed.
Thanks RnE, I needed this for this coming weekend.
I hope you enjoy. The meat becomes very tender this way and the juices spooned over it is better than any BBQ sauce, at least to me.
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I Have The Body of A God....Too Bad It's Buddha
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hstrybuf
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Posted: Fri Aug 15th, 2008 12:16 am | 14th Post |
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| You guys are making me hungry! Those recipes sound deeeeee - lish!
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Deb
"In matters of style, swim with the current; in matters of principle, stand like a rock." - Thomas Jefferson
My pics: http://community.webshots.com/user/hstrycrsr
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captN
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Posted: Fri Aug 15th, 2008 12:30 am | 15th Post |
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hstrybuf wrote: You guys are making me hungry! Those recipes sound deeeeee - lish!
You ready for the Golden Margarita Chicken .......
____________________
Third box car midnight train .... 2008
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captN
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Posted: Fri Aug 15th, 2008 12:30 am | 16th Post |
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hstrybuf wrote: You guys are making me hungry! Those recipes sound deeeeee - lish!
Oooops  Last edited on Fri Aug 15th, 2008 12:36 am by captN
____________________
Third box car midnight train .... 2008
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shoreguy
Charter Member
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Posted: Fri Aug 15th, 2008 01:25 am | 17th Post |
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Retired not Expired wrote: It's not quick but well worth the wait.
Smoked Beef Brisket
The night before, plqace the brisket in a large ziplock. Add equal parts of Apple Cider Vinegar and Apple Juice so when you seal the bag with all the air out, the meat will be covered. Place in the fridge overnight.
Next morning, remove the brisket, discard the liquid. Rub the meat with your favorite rub or just use salt, pepper, and garlic powder. Place the meat in a throw away aluminum roasting pan. Add 1 to 1 1/2 cups apple juice to the bottom of the pan. Place the pan in your smoker on low heat 275-300. Baste with the juices in the pan every hour or two.
After four hours, melt a stick of butter or margarine, add 1/4 cup honey and 1/2 cup dark brown sugar. Cover the meat with this mixture. Keep basting every hour or two with the pan juices.
After another two hours, take a cup of your favorite BBQ sauce mixed with 1/4 cup molasses and pour over the meat.
After around seven hours total smoking time, place the meat on a cutting board and slice thin. Leave the juices in the pan. Return the meat to the juices in the pan and cover with aluminum foil. Place back in the smoker on low heat for another hour to let all of the flavors in the juices soak in.
Great as main dish or as sandwiches. Extra BBQ sauce is optional but not really needed.
A diabetics nightmare 
____________________
“I'd rather die while I'm living then live while I'm dead.” Jimmy Buffett
NCL Jade,Gem,Pearl,Jewel,Dawn,Sun Pics
http://community.webshots.com/user/jimalaska
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Retired not Expired
Super Cruiser
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Posted: Fri Aug 15th, 2008 01:32 am | 18th Post |
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shoreguy wrote: Retired not Expired wrote: It's not quick but well worth the wait.
Smoked Beef Brisket
The night before, plqace the brisket in a large ziplock. Add equal parts of Apple Cider Vinegar and Apple Juice so when you seal the bag with all the air out, the meat will be covered. Place in the fridge overnight.
Next morning, remove the brisket, discard the liquid. Rub the meat with your favorite rub or just use salt, pepper, and garlic powder. Place the meat in a throw away aluminum roasting pan. Add 1 to 1 1/2 cups apple juice to the bottom of the pan. Place the pan in your smoker on low heat 275-300. Baste with the juices in the pan every hour or two.
After four hours, melt a stick of butter or margarine, add 1/4 cup honey and 1/2 cup dark brown sugar. Cover the meat with this mixture. Keep basting every hour or two with the pan juices.
After another two hours, take a cup of your favorite BBQ sauce mixed with 1/4 cup molasses and pour over the meat.
After around seven hours total smoking time, place the meat on a cutting board and slice thin. Leave the juices in the pan. Return the meat to the juices in the pan and cover with aluminum foil. Place back in the smoker on low heat for another hour to let all of the flavors in the juices soak in.
Great as main dish or as sandwiches. Extra BBQ sauce is optional but not really needed.
A diabetics nightmare
Be good most of the time but once in a while you have to break free and enjoy.
But it's not as bad as a friend of my wife's. She was telling my wife how great her diet shakes were. Then she blurted out, "And man they are wonderful with chocolate chip cookies."
____________________
I Have The Body of A God....Too Bad It's Buddha
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hstrybuf
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Posted: Fri Aug 15th, 2008 02:28 am | 19th Post |
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captN wrote: hstrybuf wrote: You guys are making me hungry! Those recipes sound deeeeee - lish!
You ready for the Golden Margarita Chicken .......
Bring it on!!!
____________________
Deb
"In matters of style, swim with the current; in matters of principle, stand like a rock." - Thomas Jefferson
My pics: http://community.webshots.com/user/hstrycrsr
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KerCar
Frequent Cruiser
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Posted: Fri Aug 15th, 2008 03:12 pm | 20th Post |
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This can be served as a main course or a salad:
Artichoke, Tomato, and Orzo Salad
- 1 1/2 cups uncooked orzo pasta
- 2 (6 ounce) cans marinated artichoke hearts
- 1 tomato, seeded and chopped
- 1 cucumber, seeded and chopped
- 1 red onion, chopped
- 1 cup crumbled feta cheese
- 1 (2 ounce) can black olives, drained (pitted kalamatas work great too)
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano
- 1/2 teaspoon lemon pepper
- greek, itlaian, or ceasar dressing (store bought or home made)
Cook orzo. Drain well. Drain artichokes. Mix together all ingredients except feta and dressing. Chill in fridge until ready to serve. When ready to eat add desired amount of dressing and feta. Can be served at room temp or chilled.
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Kerry
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KerCar
Frequent Cruiser
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Posted: Fri Aug 15th, 2008 03:19 pm | 21st Post |
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Here's another one that can be served as a main course at room temp or as a salad chilled:
Greek Pesto Pasta
1 pound of rotini pasta~cooked and drained
1 cup pesto
1 tomato~chopped
1/2 cup pitted kalamata olives (or regular pitted black olives)
1/2 cup feta
Mix all ingredients. Serve immediately or chill in fridge for later.
____________________
Kerry
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captN
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Posted: Thu Aug 21st, 2008 10:17 pm | 22nd Post |
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hstrybuf wrote: captN wrote: hstrybuf wrote: You guys are making me hungry! Those recipes sound deeeeee - lish!
You ready for the Golden Margarita Chicken .......
Bring it on!!!
Thin Chicken Breasts
3oz Tequila
1oz Triple Sec
Splash Grand Marnier
4 oz Lime Juice
Pepper Jack Cheese ( Deli Slice )
Tortila Chips or Fresh Gormet Lightly Salted Tortilla Strips ( if you can find 'em )
Pico De gallo ( Fresh ) or Favorite Salsa
Marinate Chicken in Tequila, Triple Sec, Grand Marnier, and Lime Juice for 8 hours
Grill Chicken, when almost fully cooked top with Pico or Salsa then add Pepper Jack until melted.
Serve over tortilla strips or crushed tortilla chips. Add a side of guacamole and a few chips and ...... a couple of beers !
____________________
Third box car midnight train .... 2008
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repete
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Posted: Thu Aug 21st, 2008 11:39 pm | 23rd Post |
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captN wrote: hstrybuf wrote: captN wrote: hstrybuf wrote: You guys are making me hungry! Those recipes sound deeeeee - lish!
You ready for the Golden Margarita Chicken .......
Bring it on!!!
Thin Chicken Breasts
3oz Tequila
1oz Triple Sec
Splash Grand Marnier
4 oz Lime Juice
Pepper Jack Cheese ( Deli Slice )
Tortila Chips or Fresh Gormet Lightly Salted Tortilla Strips ( if you can find 'em )
Pico De gallo ( Fresh ) or Favorite Salsa
Marinate Chicken in Tequila, Triple Sec, Grand Marnier, and Lime Juice for 8 hours
Grill Chicken, when almost fully cooked top with Pico or Salsa then add Pepper Jack until melted.
Serve over tortilla strips or crushed tortilla chips. Add a side of guacamole and a few chips and ...... a couple of beers !
I have a similar recipe, except in mine, I drink all the liquor and eat all the chips, then throw the chicken on plain. Cook till burned and black.
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hstrybuf
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Posted: Fri Aug 22nd, 2008 12:48 am | 24th Post |
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| Now I just have to decide which recipe to try first. Cappy's or Trish's.
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Deb
"In matters of style, swim with the current; in matters of principle, stand like a rock." - Thomas Jefferson
My pics: http://community.webshots.com/user/hstrycrsr
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truecruiser54
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Posted: Fri Aug 22nd, 2008 12:58 am | 25th Post |
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hstrybuf wrote: Now I just have to decide which recipe to try first. Cappy's or Trish's.
lol, deb!
i hope repete's not causing trouble, b/c with him rotating my pics as his avatar, i'm gonna get the blame!
repete, BEHAVE YOURSELF!!!
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