Recipe 1K

#76 Cherry Limeade Poke Cake

Recipe 1 K — Thu, 27 Oct 2011 18:47:07 GMT

Betty Crocker's Cherry Limeade Poke Cake

CAKE

1: box Betty Crocker® SuperMoist® white cake mix

1 1/4: cups lemon-lime soda

1/3: cup vegetable oil

3: egg whites

1: tablespoon grated lime peel

1: box (4-serving size) cherry-flavored gelatin

1: cup boiling water

Frosting

1: container Betty Crocker® Whipped fluffy white frosting

1: teaspoon grated lime peel

: Maraschino cherries, if desired

Lime peel twists, if desired

1Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
2In large bowl, beat cake mix, soda, oil, egg whites and 1 tablespoon grated lime peel with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3Bake as directed on box for 13x9-inch pan. Cool 20 minutes.
4Meanwhile, stir gelatin into boiling water, stirring for 2 minutes to completely dissolve gelatin. Poke cake every inch with tines of meat fork or table knife. Pour cherry mixture slowly over cake, allowing mixture to fill holes in cake. Cool completely, about 1 hour longer.
5In small bowl, mix frosting and 1 teaspoon grated lime peel. Spread evenly over cake. Top each serving with a cherry and a lime twist. Store loosely covered.

http://www.bettycrocker.com

Taste: 5/5 This was a really zesty nice cake but be warned, it tasted nothing of cherry limeade. It was just a nice lemon lime-like cake. The frosting was divine. I didn't have fluffy white, so I used buttercream.

Brit-rating: GREAT-ed it. "Not sure what that red streak has to do with anything, but it tastes nice. Mmmm". And for the first time in recipe1k history, went for a second piece of dessert.

Serve to guests: Yes but I wouldn't call it cherry limeade cake. You could easily experiment with different flavors of jello. Lime or lemon would go well with the frosting. Or strawberry jello and strawberry frosting. The lemon lime soda lends a perfect zip.

#75 Applebees Santa Fe Stuffed Chicken Copycat

Recipe 1 K — Tue, 06 Sep 2011 18:06:55 GMT

8 boneless skinless chicken breasts

1 (8 ounce) package

monterey jack cheese

1/2 cup butter, melted

1 cup Italian seasoned breadcrumbs

1 1/2 tablespoons grated parmesan cheese

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon ground black pepper

1 small red bell pepper

1 small green bell pepper

Cut some of the cheese into 8 slices, and reserve part of it for the cheese sauce. Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts.

Wrap the flattened chicken breasts around cheese. Secure with wooden picks or uncooked spaghetti noodles.

Combine the bread crumbs, parmesan cheese, salt, cumin and pepper. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture.

Place chicken breasts in a 13 x 9-inch baking dish, but don't crowd them. Drizzle the remaining butter over all eight of the breasts. Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5 to 10 minutes).

Bake in a preheated 400ºF (205ºC) oven for 25 to 30 minutes or until chicken is done.

Make a roux with butter and flour. Add about 1 cup milk. Bring to a simmer. Add cheese and lower the heat, stirring constantly so cheese does not burn. Add milk as needed to thin out the cheese sauce. Dice bell peppers.

When chicken is done, pour some cheese sauce over top and sprinkle with diced peppers

Taken from: http://www.food.com/recipe/applebees-santa-fe-stuffed-chicken-153495#ixzz1X43AwhQ2

The recipe for the potato skins is here. I just used small, new potatoes.

Taste: 5/5 This was very good.

Brit-rating: Neutral. "It's quite cheesy but nice. I don't want any of those raw pepper bits on mine."

Serve to guests: Definitely a dinner party option.

**don't skip the refrigerate for 1 hour part because it is what makes the breadcrumbs really stick**

#73 Ray's Chicken #74 Hassleback potatoes

Recipe 1 K — Tue, 26 Jul 2011 13:13:16 GMT

Ray's Chicken (taken from allrecipes.com)

Ingredients

1/4 cup distilled white vinegar
1/3 cup vegetable oil
1/3 cup soy sauce
1 lime, juiced
1/2 lemon, juiced
1/4 cup sherry
2 tablespoons ground mustard
2 teaspoons honey
4 cloves garlic, crushed
1/3 cup brown sugar
2 tablespoons lemon pepper
1 teaspoon dried oregano
1 teaspoon rosemary
1 teaspoon salt
6 skinless, boneless chicken breast halves

Directions

In a large glass bowl, stir together the vinegar, oil, soy sauce, lime juice, lemon juice, sherry, mustard, and honey. Mix in the garlic, brown sugar, lemon pepper, oregano, rosemary, and salt. Place the chicken in the mixture. Cover, and marinate in the refrigerator 8 hours or overnight.
Preheat the grill for high heat.
Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook 6 to 8 minutes per side, until juices run clear.

Hassleback Potatoes
(Serves 2)

8 new potatoes
1 TBSP butter or margarine
2 TSP oil
salt & pepper

Wash potatoes and cut with thin slices without cutting all the way through (see picture for how it will look). Heat pan on stove over medium heat. Melt butter and add oil to the pan and heat. Add potatoes and cook on all sides, about 15 minutes until they start to brown. Take out potatoes, sprinkle with salt and pepper, and put in a 350 oven for 40 mins.

Taste: 5/5 Both were great. I didn't try this, but the chicken would be a great leftover cut in strips on a salad.

Ease of preparation: 5/5 All you have to do is stir the ingredients together, marinade and if you don't have a grill, pour chicken and marinade in a casserole dish and bake at 350F for 40 mins.

Brit-rating: GREATed it. Chicken: "It's good but I'm not keen on those little twig things (rosemary)." Potatoes: "These are nice. Make them again soon."

Serve to guests: Absolutely! In fact, the potatoes are so easy yet look quite elegant if you are having a nice dinner party.

#71 Duo of Pork Belly #72 Oven Baked Beans

Recipe 1 K — Mon, 18 Jul 2011 18:43:24 GMT

Pork Belly

1 lb pork belly, cut into 4 horizontal strips

salt & pepper

1/2C bbq sauce

Turn oven on as high as it will go. Place pork belly fat side up on a baking sheet. Season 2 strips with only salt & pepper. Place in oven for 10 mins, then turn down to 350F. Continue baking 20 more minutes. Take out and place bbq sauce on the two unseasoned strips and put back in the oven for 10 more minutes.

Oven Baked Beans

(taken from Allrecipes.com)

2 bacon strips, diced

1 small onion, diced

2 TBSP brown sugar

2 TBSP ketchup

1 TSP Worcestershire sauce

1/2 TSP mustard

1 15oz can pork and beans

Directions:

In a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute onion in drippings until tender; drain. Stir in brown sugar, ketchup, Worcestershire sauce and mustard until blended. Stir in pork and beans; heat through.

Transfer to a greased 3 cup baking dish. Bake uncovered at 350F for 40 min or until bubbly and mixture reaches desired thickness.

Serve pork belly on top of a bed of beans.

Taste: 5/5 Even just salt and pepper made the pork belly flavor come through. It is a versatile meat and can be served with gravy and vegetables with mashed potatoes, or with bbq.

Brit-rating: GREATed it. "Mmm. This is better than I thought."

Serve to guests: Pork belly has a lot of fat on it, and if I had guests, I would probably do ribs instead.

#70 Taco Lasagna

Recipe 1 K — Tue, 28 Jun 2011 09:52:00 GMT

A delighful, delish place where tacos and enchiladas meet in the middle

Taken from allrecipes.com

Ingredients

2 pounds lean ground beef
2 (1.25 ounce) packages taco seasoning mix
4 cloves garlic, minced
1/2 teaspoon cayenne pepper
1 tablespoon chili powder
1/2 cup water
18 (6 inch) corn tortillas
1 (24 ounce) jar salsa
1 cup sliced green onion
1 (16 ounce) container sour cream
1 1/2 cups shredded Cheddar cheese
1 1/2 cups shredded Monterey Jack cheese

Directions

Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, then season with taco seasoning, garlic, cayenne pepper, chili powder and water. Simmer for 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease the bottom of a 9x13 inch baking dish.
Place 6 tortillas into the prepared baking dish. Spread 1/3 of the salsa on top of the tortillas. Spread 1/2 of the meat mixture evenly over the salsa. Sprinkle with 1/2 of the green onions. Drop 1/2 of the sour cream randomly over the green onions. Top with 1/2 cup Cheddar and 1/2 cup Monterey Jack cheese. Repeat layers. Top with 6 tortillas, spread with remaining salsa, and sprinkle with remaining cheese.
Bake in a preheated oven for 30 to 45 minutes or until cheeses are melted.

Taste: 5/5 This was interesting because it wasn't exactly tasting like a taco, and not beef enchiladas either--some lovely place in between. It is very filling so with a nice side salad, it makes a great weeknight meal.

Brit-rating: HATEd it. "Nah, I'm not keen on this. If you like taco-ey stuff, you would like this."

Leftoverability: 2/5 It didn't taste too bad, but it was really dry. I've found that recipes using corn tortillas aren't the best leftovers, unless the recipe has a lot of liquid (like the sour cream chicken enchiladas one). This is an eat-when-you-cook-it one. If you don't want a 9X13 pan full, use the 9x9 pan and cut the recipe in half.

**Changes--I didn't have Monterey Jack cheese, so I used all cheddar. I halved the recipe and it did well in a 9X9 pan and only needed 30 minutes to cook. I recommend checking this at 30 min rather than letting it go on for 45 minutes. **

#69 Chicken Tortilla Soup V

Recipe 1 K — Wed, 22 Jun 2011 05:33:00 GMT

Taken from allrecipes.com

Ingredients

2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
sour cream (optional garnish)

Directions

In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Taste: 5/5 I'm not sure you could get tortilla soup to taste any better than this. Vegetarians, leave out the chicken, throw in some black beans and you've still got a great soup.

Brit-rating: Wouldn't try it. "You know I only eat Heinz tomato soup."

Leftoverability: 5/5 This is one of my top 5 recipes so far in tasting, t
exture and reheating the next day. A winner. Quite easy to make on a Sunday evening and you'll have lunch for a couple days.

Serve to guests: Perfect starter to a Mexican-themed dinner party. Use small-ish bowls though, because it is a bit hearty.

Recipe1k's changes
**I found the directions a bit vague about the chicken. I diced the 2 breasts up before sauteeing. Also, this is not a thick soup, so I recommend putting the tortilla chips on top rather than on the bottom.**

#68 Anniversary Chicken

Recipe 1 K — Sat, 11 Jun 2011 10:10:43 GMT

I wouldn't rule this one out folks, but I would change the method

Ingredients

2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve. Makes 6.

Taste: 4/5 The taste was fine but the chicken was dry. If I made it again, I would marinade it in a soy sauce-based marinade first for a few hours, then wait until the last 10 minutes of cooking to add the dressing, cheese and bacon.

Brit-rating: GREAT-ed it. "Mmm. This is quite nice".

Serve to guests: Not as it is. This one is going in my experiment-with file.

Taken from allrecipes.com

#66 Zesty Cabbage Soup and #67 Olive Bread

Recipe 1 K — Mon, 09 May 2011 11:21:00 GMT

Soup:

4 Cups water
2 Chicken stock gelpots or 4 chicken stock cubes
1 small onion,
1 15 1/2 oz can chopped tomatoes
1 small sweetheart cabbage (any green cabbage would do, probably)
1 clove garlic
2 stalks celery
Franks Red Hot (to taste)
Chili powder (optional, to taste)
salt & pepper, to taste

Place water and stock cubes into large pot and bring to a boil. Meanwhile, chop onion and dice celery, set aside. Coarsely chop cabbage and place with onion mixture. Once stock is at a boil, add onion, celery and cabbage mixture and boil for 10-15 mins, until they begin to soften. Turn heat down to low and add garlic, chopped tomatoes, hot sauce and all seasoning to taste. Let simmer 30-45 mins.

Makes 4 servings or 3 hearty servings.

Taste: I can't rate this because I made up this recipe after combing through dozens of cabbage soup recipes, feeling like something great was missing. Let's see how you like it, readers!

Brit-rating: "You know I don't eat soup except Heinz tinned Tomato."

Olive Bread
(from The Pioneer Woman Cooks)

Ingredients

1 loaf French Bread
6 ounces, weight Pimiento-stuffed Green Olives
6 ounces, weight Black Olives
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
½ cups Mayonnaise
¾ pounds Monterey Jack Cheese, Grated

Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.

Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

Taste: 5/5
Brit-rating: GREAT-ed it. "This is much better than it sounds."
Serve to guests: Go ahead. Wow them!

#65 April Restaurant Challenge--Panda Express Orange Chicken copycat

Recipe 1 K — Wed, 27 Apr 2011 11:10:00 GMT

2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1/2 teaspoons salt
white pepper
oil (for frying)
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1/2 teaspoon crushed hot red chili pepper
1/4 cup green onion, chopped
1 tablespoon rice wine (I left this out and it was fine)
1/4 cup water
1/2 teaspoon sesame oil

Orange Sauce for Stir Fry

1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
1 orange, zest of

Directions:

Prep Time: 15 mins Total Time: 45 mins (It took me less than 30 min total)

Place chicken pieces in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
Stir cornstarch and flour together.
Mix flour mixture and egg mixture.
Add chicken pieces, stirring to coat.
Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. (Do not overcook chicken). Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
Clean wok and heat 15 seconds over high heat.
Add 1 tablespoon oil.
Add ginger and garlic and stir-fry until fragrant; about 10 seconds. Add and stir-fry crushed chiles and green onions.
Add rice wine and stir 3 seconds.
Add Orange Sauce and bring to boil.
Add cooked chicken, stirring until well mixed.
Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken. Heat until sauce is thickned.
Stir in sesame oil and orange zest if desired. Serve over jasmine rice.

#64 Chocolate Chocolate Chip Cookies

Recipe 1 K — Mon, 25 Apr 2011 09:05:00 GMT

From Allrecipes.com

Ingredients

1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C).
In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely. Makes 4 dozen.

Taste: 5/5 A total chocolate delight.
Brit-rating: GREAT-ed them. "These are very nice."
Serve to guests: Yes. These would be a bake sale winner.

#63 Chicago-Style Pan Pizza

Recipe 1 K — Wed, 20 Apr 2011 11:10:00 GMT

Taken from Allrecipes.com

Ingredients

1 (1 pound) loaf frozen bread dough, thawed
1 pound bulk Italian sausage
2 cups shredded mozzarella cheese
8 ounces sliced fresh mushrooms
1 small onion, chopped
2 teaspoons olive oil
1 (28 ounce) can diced tomatoes, drained
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon fennel seed
1/4 teaspoon garlic powder
1/2 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 350 degrees F (175 degrees C). Press the dough into the bottom and up the sides of a greased 9x13 inch baking dish.
Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage.
Add mushrooms and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top.
Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.

Taste: 4/5 I used homemade pizza dough, which was fine, but I also used minced pork instead of the italian sausage--not bad, but I believe the sausage and a bit more cheese would have made it a 5/5. This is 20 min to oven if you use the frozen bread dough.

Brit-rating: HATE-d it. "I prefer your other pizza."

Serve to guests: Not unless I could perfect the filling.

#62 Bobby Deen's Lighter Simply Delicious Strawberry Cake

Recipe 1 K — Wed, 16 Mar 2011 12:44:00 GMT

Taken from http://thedeenbros.com

Ingredients:

1 cup fresh strawberries, sliced
3 tablespoons sugar-free strawberry jam
1 (18.25-ounce) box white cake mix
1 (0.30-ounce) package sugar-free strawberry gelatin
3 large egg whites
1/3 cup vegetable oil
1/4 cup water
Fresh Strawberries for garnish (optional)

Strawberry cream cheese frosting:

1 (ounce) package reduced-fat cream cheese, at room temperature
4 tablespoons softened butter
1/4 cup sugar-free strawberry jam
1 teaspoon strawberry extract
3 cups confectioners’ sugar
Freshly sliced strawberries, for garnish, optional

Instructions:

Preheat the oven to 350°F degrees. Spray two 9-inch round cake pans with nonstick spray. Line with wax-paper rounds; spray with nonstick spray.
Puree the strawberries and jam in a food processor. Set aside.
Combine the cake mix and gelatin in a large mixing bowl. Beat in the strawberry puree, egg whites, oil, and water with hand mixer at medium speed until thickened, about 2 minutes.

Divide the batter evenly between the pans. Bake until a wooden pick inserted in the center comes out clean, about 20 minutes. Let cool in pans 10 minutes. Invert the layers onto racks and remove the wax paper; let cool completely.

For the frosting: With clean beaters, beat the cream cheese and butter in a medium bowl with a hand mixer until creamy, about 2 minutes. Beat in the jam and the strawberry extract. Gradually add the confectioners’ sugar, beating until smooth.

Place 1 cake layer on a serving plate. Spread 1/3 of the frosting over the cake layer. Top with the remaining layer. Spread the remaining frosting over the top and sides of the cake. Garnish with the strawberries, if using.

Taste: 5/5
Brit-rating: GREAT-ed it. "Very nice but the frosting is a bit sweet"
Serve to guests: Yes and perfect for a Springtime picnic!
*I don't think anyone would ever guess that this is the light version of a cake*

#61 Ted Allen's Oven Roasted Green Beans with Shallots

Recipe 1 K — Mon, 07 Mar 2011 10:10:11 GMT

If there was ever a vegetable dish I could eat the whole pan, this is it!
Ingredients:

1 1/2 pounds string beans
2 large shallots cut into 1/4-inch slices
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Preheat the oven to 400°F.

Toss the beans and shallots with the oil and salt on a baking sheet. Roast, stirring twice during roasting, until the shallots have caramelized and the beans are beginning to brown and wilt, about 25 minutes. Sprinkle with pepper and serve hot.

Variation: Roasted Asparagus
Substitute asparagus and roast about 10 minutes.

Read More http://www.epicurious.com/recipes/food/views/Roasted-String-Beans-with-Shallots-236314#ixzz1FuGriuUq

Taken from Epicurious 2005. Also in Ted's book The Food You Want to Eat.

Taste: 5/5
Brit-rating: "They're better than regular green beans"
Ease of preparation: 5/5
Serve to guests: 5/5 I've made these every Thanksgiving dinner and they are always enjoyed by guests.

#60 February restaurant challenge: Marie Callender's Chicken Pot Pie copycat

Recipe 1 K — Mon, 28 Feb 2011 12:36:00 GMT

Ingredients:
***Filling***
2 cups water
14 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
2 carrots, peeled and cubed
2 ribs celery, sliced
1 medium onion, chopped
2 tablespoons chicken bouillon granules
1/4 teaspoon black pepper
1/4 cup butter
4 tablespoons cornstarch
1 tablespoon flour
1 cup heavy whipping cream
1 cup frozen peas
***Crust***
2 cups flour
1 teaspoon salt
2/3 cup shortening
5 tablespoons cold water, more as needed

To make the filling: In 4-quart saucepan combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally. Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes stirring frequently until thickened. Add peas and set aside.

To make the crust: Heat oven to 400 degrees F.

Combine flour and salt. Using pastry blender, cut in shortening until particles the size of small peas form. Sprinkle one tablespoon of water at a time over flour mixture and toss with fork to blend. Add enough water to hold the dough together. Form into 2 balls. Roll out bottom crust on floured surface to 1 inch larger than inverted 9-inch deep-dish pie plate. Lift dough off floured surface by rolling onto rolling pin and unroll over pie plate. Ease the dough into the plate loosely and press in place. Trim bottom crust even with edge of plate.

To assemble: Pour filling into bottom crust. Roll out top crust, cut slits for steam to escape. Cover filling with top crust and fold top crust under bottom crust. Seal crust and flute edge. Bake in a 400 degree F oven for 35 to 40 minutes or until the crust is golden brown and filling is bubbling. Let stand 15 to 20 minutes before serving.

This recipe from CDKitchen for Marie Callender's Chicken Pot Pie serves/makes 4

Recipe1k: ***I cheated and used premade pie crust and frozen mixed vegetables***

Taste: 5/5 You couldn't get a creamier pie. If the chicken was precooked or using leftover, this would qualify as 20 mins to oven.
Brit-rating: GREAT-ed it. "Here's my quote: make this again soon!"
Serve to guests: Yes
Ease of preparation: If you use my "cheat" method of premade crust and mixed vegetables, this is easy to make.
Leftoverability: 3/5 Crust was mushy but it still tasted good.

#59 Rachael Ray's Apple and Onion Stuffin Muffins

Recipe 1 K — Tue, 01 Feb 2011 12:30:00 GMT

Taken from foodtv.com

These were much quicker and easier than I thought....and delicious!
Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 stick butter, softened
1 fresh bay leaf, available in produce department
4 ribs celery and greens, from the heart, chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
1 medium to large yellow skinned onion, chopped
3 McIntosh apples, quartered and chopped
Salt and pepper
2 tablespoons poultry seasoning
1/4 cup chopped fresh parsley leaves
8 cups cubed stuffing mix (recommended: Pepperidge Farm)
2 to 3 cups chicken stock, available in paper containers on the soup aisle

Directions

Preheat oven to 375 degrees F.

Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.

Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.

Taste: 5/5 Delicious!

Brit-rating: GREAT-ed them. "These are nice and I don't even like stuffing."

Leftoverability: Very good.

Make for Guests: Yes

Make again? Most definitely. I made mine in mini-muffin tins and they turned out fine. I didn't use the prestuffing mix because it wasn't available in the store where I live, but it wasn't that difficult to just make my own with bread and herbs.

#58 Date Nut Bread

Recipe 1 K — Wed, 26 Jan 2011 12:43:35 GMT

Taken from Allrecipes.com

Ingredients

1 1/2 cups dates, pitted and chopped
2 1/4 cups boiling water
3 teaspoons baking soda
1 cup chopped walnuts
2 cups white sugar
3 tablespoons margarine
2 eggs, beaten
1 teaspoon salt
4 1/2 cups all-purpose flour
1 teaspoon vanilla extract

Directions

Combine baking soda with the boiling water. Soak the dates in the water and baking soda solution for 30 minutes.
Cream sugar and butter together. Add eggs, vanilla, dates, nuts, flour, and salt.
Divide batter equally between two 9 x 5 (or 8 1/2 x 4 1/2) inch greased loaf pans. Bake 1 hour at 300 degrees F (150 degrees C) (or until loaf tests done). Can be frozen when cool.

Taste: 5/5 I brought this to the office and everyone liked it.
Brit-rating: Wouldn't try it because of the nuts and that it was like a muffin consistency. "I'm not keen on muffins."
Serve to guests: Yes
Make again? I wouldn't wait until the holidays to make this. It would be great for brunch or a snack cake.

#57 Sour Cream Chicken Enchiladas

Recipe 1 K — Wed, 19 Jan 2011 12:46:00 GMT

Make a pan of these on Sunday night and you'll be the lunch-envy of the office all week

Ingredients

1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 tablespoon margarine
1 onion, chopped
1 teaspoon chili powder
2 cups chopped cooked chicken breast
1 (4 ounce) can chopped green chile peppers, drained
8 (8 inch) corn tortillas
1 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl mix the soup and sour cream; set aside.
Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Taste: 5/5 Fantastic. I like them with some shredded lettuce and a little guacamole. They were really difficult to get out of the pan in one piece, though.

Brit-rating: "They're very hot."

Leftoverability: 5/5 These are not only good but freeze well.

Serve to guests: Yes.

Make again: Probably more than I should.

#56 Florida Seafood Casserole

Recipe 1 K — Mon, 17 Jan 2011 12:15:00 GMT

Taken from allrecipes.com
The photo doesn't really do it justice.

Ingredients (serves 6)

1/3 cup minced onion
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 cup milk
1 cup light cream
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chopped pimento
1 (8 ounce) can sliced water chestnuts, drained
2 tablespoons lemon juice
1 tablespoon snipped fresh parsley
1 cup flaked cooked crabmeat
1 cup peeled cooked shrimp
2 cups cooked rice
1 cup shredded Cheddar cheese, divided

Directions

In a saucepan, saute onion in butter; blend in flour. Add milk and cream; cook and stir until thick and bubbly. Remove from the heat; stir in salt, pepper, pimiento, water chestnuts, lemon juice, parsley, crabmeat, shrimp, rice and half of the cheese. Spoon into a 2-1/2-qt. casserole. Bake at 350 degrees F for 25 minutes or until heated through. Sprinkle with remaining cheese just before serving.

Taste: 4/5 This had a really nice, creamy texture and a strong seafood taste. The only thing that kept it from a 5/5 score was the feeling some little spice or seasoning was missing. I put a dash of dried red chili pepper flake on the leftovers and it was very good. This barely missed the 20 min to oven category because of having to cook the rice first. I would still rate it a pretty quick and easy meal.

Brit-rating: Refused to try it. "You know I don't eat that kind of stuff."

Leftoverability: 5/5 I made a 2 serving amount and had the leftovers for lunch the next day.

Serve to guests: This probably woudn't be on my dinner party menu because it lacks that pizazz of what I would want for a dinner party. However, I would take it to a casual potluck.

Make again? 5/5 Definitely. I want to tweak the seasoning--starting with trying a dash of paprika on top.

Serve with suggestions: crusty bread and a nice salad.

#55 Beef Burgundy I

Recipe 1 K — Mon, 10 Jan 2011 12:38:00 GMT

Taken from Allrecipes.com

Ingredients

2 tablespoons olive oil
2 pounds round steak, cut into small pieces
3 tablespoons all-purpose flour
2 cups beef broth
1 1/2 cups dry red wine
1 teaspoon salt
1/2 teaspoon dried marjoram, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
2 1/2 cups sliced fresh mushrooms
3 onions, sliced

Directions

In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.
Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.

Recipe serves 7.

Taste: 5/5 I served this with cheesy mashed potatoes and brussels sprouts for Christmas Eve and it was very good. I used beef stock in place of the red wine.

Brit-rating: GREAT-ed it. "You need to make this again soon."

Leftoverability: 1/5 This did not make a good leftover. It gelled up and was kind of fatty-like. To be honest, I tossed it.

Make for guests: Yes, this would be a great main. The mashed potatoes went well with it. I just put a little cheese and parsley on them and baked for about 5-10 mins, until the cheese melted. You could also put this over rice.

#54 Alton Brown's Fruit Salad with Vanilla Dressing

Recipe 1 K — Fri, 10 Dec 2010 12:30:00 GMT

This recipe was taken from foodtv.com

Ingredients

1/2 cup plain yogurt
1/4 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon honey
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Freshly ground black pepper
1 Granny Smith apple, cored and diced
1 cup seedless grapes, halved
1 pear, peeled, cored and diced
10 to 12 medium size strawberries, halved
1 mango, peeled and diced
1 banana, sliced
1/3 cup chopped walnuts, toasted

Directions

In a small mixing bowl whisk together the yogurt, mayonnaise, lemon juice, honey, vanilla extract and salt. Season with pepper, to taste. Set aside.

Place all of the fruit and the nuts into a large mixing bowl and toss to combine. Add the dressing, toss and serve.

Taste: 5/5 I really enjoyed this. The dressing wasn't overly sweet, so you can really taste the sweetness of the fruit. Nuts add a lovely crunch.

Brit-rating: "Not keen on it, but I don't dislike it".

Serve to guests: Yes. This would be a good anytime dish, but especially during Summer. I used it for Thanksgiving dinner.

Leftoverability: 1/5 This didn't make a good leftover. It went all watery within hours, so it is a make and serve dish for sure.

**I didn't put in the mango because neither of us like it and I accidentally grabbed pecans instead of walnuts--made no difference, it was still delish!***

Recipe 1K

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#55 Beef Burgundy I

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These were much quicker and easier than I thought....and delicious!
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