I made the following recipe a few weeks ago, and I can't wait to make it again! How easy and tasty! B walked in from coming home from work, and said it smelled DELICIOUS! After eating it, we both agreed, it's a keeper

ALOHA CHICKEN

4 boneless/skinless chicken breast halves, about 4 oz each
1/4 C all purpose flour
1 T oil
2 cans (8 oz each) unsweetened pineapple chunks
1 T cornstarch
1 T honey
1 T teriyaki sauce OR soy sauce, reduced sodium OK
Ground pepper
Hot cooked rice, white or brown

Flatten chicken to 1/4 in. thickness, or cut chicken in half lengthwise to leave 2 skinny long halves. Place flour and some ground pepper and Kosher salt in a large resealable plastic bag, add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil for 3-5 minutes each side until juices run clear, do not over cook! Remove and keep warm. Meanwhile, drain pineapple, reserving 1/4 C juice or more. In a small bowl, combine cornstarch, pineapple juice, teriyaki/soy sauce, and honey and ground pepper until smooth. Add to skillet. Boil for 30 seconds, mixture will get very thick, like a glaze, you may want to reserve a little extra pineapple juice and teriyaki sauce to thin it out a little if desired. Add pineapple chunks and chicken, coat well and heat through. Serve over rice.

i love to cook too.....this is a good source when i'm looking for something different for a change.

i'll have to think about my championship chili. i don't have a receipe, just a list of ingredients. i don't measure anything, just eyeball. it's won me 5 cookoffs.

cooking for engineers

Holy moly! These are good!! I made these a few weeks ago because I had a large can of evaporated milk I needed to use up, and of course, I'm a chocoholic I just used regular canned icing, though, and substitued chocolate chips for the nuts, as we didn't have any. WOW!

Disappearing Chocolate Bars

Ingredients:

1 1/4 cups granulated sugar
1 cup (2 sticks) butter or margarine, softened
2/3 cup Baking Cocoa
2 large eggs
1 large egg white
2 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/4 cups all-purpose flour
2/3 cup (5 fluid-ounce can) Evaporated Milk
1 1/4 cups chopped walnuts
Creamy Chocolate Icing (recipe follows)

Directions:
PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

COMBINE sugar, butter, cocoa, eggs, egg white, vanilla extract and salt in large mixer bowl; beat until light and fluffy. Alternately beat in flour and evaporated milk just until blended. Fold in nuts. Spread into prepared baking pan.

BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost with Creamy Chocolate Icing.

FOR CREAMY CHOCOLATE ICING:
COMBINE 1/3 cup Baking Cocoa and 3 tablespoons melted butter or margarine in medium bowl; stir well. Alternately stir in 1 cup sifted powdered sugar and 1/4 cup evaporated milk. Stir vigorously until smooth.

Just made a loaf of this, a great quickbread. Enjoy!

Cheesy Dill Bread

•2 cups self-rising flour*
As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

•1 tablespoon sugar
•1/4 cup butter or margarine
•1 1/2 cups shredded sharp Cheddar cheese, or any favorite cheese, I've used mozzarella too
•1 tablespoon dill weed, or more or less if you like, use more if using fresh dill as the taste is more mild, dried dill weed is good also
•1 egg
•3/4 cup milk

DIRECTIONS
In a large bowl, combine flour and sugar. Cut in butter until crumbly; stir in the cheese and dill. In a small bowl, beat egg and milk with a fork; pour into dry ingredients and stir just until moistened. (Batter will be very thick.) Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 35-40 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack.

And one more, because it's the holidays

These are fabulous holiday cookies, especially if you like mint. Buy extra mints to make sure you have enough, you can always eat them anyway!

Try to look for the Andes brand, they seem to be the best for the job here. If they're not available, a substitute is probably out there.

ANDES CHOCOLATE COOKIES

INGREDIENTS
•3/4 cup butter
•1 1/2 cups brown sugar
•2 tablespoons water
•2 cups semisweet chocolate chips
•2 eggs
•2 1/2 cups all-purpose flour
•1 1/4 teaspoons baking soda
•1/2 teaspoon salt
•3 (4.5 ounce) packages chocolate covered thin mints, like Andes candies

DIRECTIONS
1. In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.

2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.

3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or use parchment paper. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets. If you have to do more than one batch, refrigerate dough in between so the cookies don't spread too much.

4. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, gently press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with a fork or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

OK, here's the ultimate recipe/tip to print out and SAVE forever. Want to roast the absolutely BEST turkey (or chicken for that matter) you've EVER tasted?

Here's how:

First, throw away all that useless stuff you've seen on Food Network, heard from your grandma, or read in recipe books. You only need ONE ingredient to make the perfect poultry...

Salt.

Simple, ordinary salt - preferably sea or kosher, but any salt will do.

I know, I didn't believe it, either, until I tried it and was bowled over.

Here's what you do:

Take one tablespoon of salt for every four pounds of bird. Sprinkle it evenly on the top, sides, and beneath, finally finishing off in the cavity. Immediately place in an air tight plastic bag, squeezing out as much air as possible, and seal it. Place in your fridge for 3 days prior to cooking. The night before you're going to roast your bird, remove from the bag and let sit, breast side down, for eight hours. It will be moist, but not wet. Remove from fridge exactly one our prior to putting it in the oven. Preheat the oven to 425 degrees.

Stuff the bird with your favorite stuffing mix, then place on roasting rack in roasting pan BREAST SIDE DOWN in oven for one hour. Remove, turn the oven down to 325, and flip the bird over so the breast side is up. Baste with butter and herb mixture of your choice. 15-20 minutes per pound or until oven thermometer shows the internal temperature at 165 degrees, basting liberally throughout. Remove bird when done and tent loosely with foil, letting it rest for 30 minutes (you'll probably have already eaten the perfectly crunchy skin by now).

Carve and serve, using drippings for gravy.

I used this simple method on Thanksgiving, then again with chickens a week later. In both cases, everyone remarked that it was the most moist, tender poultry they'd EVER had - bar none. Even a grandma who fancies herself a turkey afficianado gave props. Try it and you'll throw away that turkey fryer once and for all!

My in-laws all unanimously voted for me to make my stuffing again.
I made combined a few recipes to make this one back in late 80's, have gotten compliments ever since (everything not from scratch ):

note: this recipe fills a full catereing pan w/enough to stuff turkey as well!

it will be helpful to have another set of hands at time broth is added

wet mixture:
1 lb. butter (i'm a cook, not a dr!..paula deen)
1 lb. pkg carrots (grate)
1 pkg. celery (chopped)
1 med. onion (chopped)
1 pkg. (or 2) mushrooms (sliced)
1 handful dried cranberries
1 tbsp ground sage
1 tsp gound cinnamon

dry mixture:
2 pkgs. seasoned dried bread crumbs
6 apples (finely chopped)
1 handful pecan halves or slivered almonds


1 quart [organic] chicken broth (may want more)

mix dry mixture and split in half in TWO containers large enough to turn mix in without making a huge mess, or use 1 if it's large enough. set aside

melt butter in large pot, add wet mixture, cook over medium heat until tender. scoop equal portions of wet mixture over dry mixture. Mix together, thoroughly.

Quickly yet carefully drizzle 1 qt. chicken broth over each mixture until thoroughly moistened.

Stuff turkey (follow turkey directions for cooking STUFFED turkey)

Put remaining ingredients in large pan, cover with foil. bake in 375 degrees until heated (about 25-45 minutes, depending on oven)

I don't claim to be the only one who makes a decent stuffing, but for those of you who were looking for one, I hope you enjoy this one.

This message has been edited. Last edited by: ultlushamed,

toast bread in toaster

heat milk on stove, thicken with flour.

add 2 packages dried beef, stir

slap on toast

quote:

toast bread in toaster

heat milk on stove, thicken with flour.

add 2 packages dried beef, stir

slap on toast

I'm thankful i'm not having this for Thanksgiving dinner this year.