Now We're Cookin'

Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: garlic (Page 8 of 11)

Olive Garden Alfredo

May 13, 2006 / / 0 Comments

Recipe Source: Halyna / recipelink.com

Note from source:

I know this is a lot, let’s say you have a big party or what not. If you want to make less, simply half the recipe. Seriously – there is *no* cream cheese in the alfredo!

Ingredients & Directions:

1 lb. butter
1 tsp coarse black pepper
1 TBSP chopped garlic (either in the jar, or fresh garlic)
1 tsp salt

** melt butter with seasonings… when butter has melted,

Add:

2 quarts heavy cream
8 oz milk

** When milk has begun to boil, (before it begins to foam up..)

Add:

4 oz white sauce base (or 3 oz flour will work)
1 lb. grated parm. cheese.

Mix throughly with a wire whip to break up clumps, bring up to 185 degrees and then serve.

Legendary Jambalaya

May 2, 2006 / / 0 Comments

Recipe Source: recipezaar.com / “The Blues Highways Cookbook,” by Jason Girard, Blue Chef Publishing

Prep/Cooking Time: 1 hour 20 minutes / 20 mins prep

Ingredients:

2 (6 ounce) boneless skinless chicken breasts
12 ounces smoked andouille sausages or kielbasa
2 tablespoons peanut oil
1 medium onion, diced
2 stalks celery, diced
2 garlic cloves, minced
1 bell pepper, diced
1 (28 ounce) can peeled diced tomatoes
1/2 teaspoon hot sauce
1 teaspoon worcestershire sauce
1 teaspoon file powder
1 tablespoon cajun seasoning
2 cups rice

Directions:

Heat a large, heavy, dry stockpot or Dutch oven over high heat.

Slice the sausage into bite-sized pieces and brown. Remove the sausage from the pan with a slotted spoon and reserve the drippings for the next step.

Wash the chicken thoroughly under cold running water, using salt as an abrasive to scrub the flesh. Cut the chicken into ½-inch cubes and brown in the remaining oil. Add a little extra peanut oil, if needed.

Return the sausage to the pan and add the onion, celery, garlic and pepper. Saute until vegetables are tender. Add remaining ingredients and simmer for 30-45 minutes.

Add rice and simmer about 15 minutes until rice is done, or cook rice seperatly and serve with jambalaya.

Red Lobster biscuits

May 2, 2006 / / 0 Comments

Recipe Source: recipesrecipe.com

Ingredients:

2 cups Bisquick
2/3 cup milk
3/4 shredded cheddar
2 Tbs melted butter
1/8 tsp garlic powder

Directions:

Heat oven to 450 F. Mix the ingredients to form a soft dough.

Drop by spoonfuls onto an ungreased cookie sheet. Bake 8 – 10 minutes.

Mix butter and garlic powder, brush over warm biscuits – before you remove from the cookie sheet.

The amounts of cheese and garlic can be adjusted to suit your own personal taste.

Kielbasa and Bow Ties

May 2, 2006 / / 1 Comment

Recipe Source: Homemaker / allrecipes.com

Prep/Cooking Time: Prep Time: 20 Minutes / Cook Time: 40 Minutes

Ingredients:

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound kielbasa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (8 ounce) can tomato sauce
salt and pepper to taste
1 (8 ounce) package tri-colored farfalle (bow tie) pasta
1/4 cup grated Parmesan cheese, or to taste

Directions:

Heat the oil in a large saucepan over medium high heat. Stir in the onion and garlic and saute for 5 minutes, or until tender. Then stir in the kielbasa and saute for 5 more minutes.

Pour in the tomatoes, tomato sauce, salt and pepper to taste and the pasta. Mix all together well, making sure the mixture is wet enough to cook the pasta. If necessary, mix in some water.

Cover, reduce heat to low and simmer for 20 minutes, or until the pasta is tender.

Yields 5 servings.

Weight Watchers Spicy Chicken Skillet

April 7, 2006 / / 0 Comments

Recipe Source: recipezaar.com

Prep/Cooking Time: 40 minutes / 10 mins prep

Ingredients:

1 teaspoon olive oil
1 onion, finely chopped
1/2 green pepper, seeded and chopped
1 garlic clove, minced
2 teaspoons cajun seasoning
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/3 cup long grain brown rice
1 (14 1/2 ounce) can stewed tomatoes
1/2 cup water
1 cup cooked chicken, cubed
4 pimento stuffed olives, halved

Directions:

Heat oil in a medium nonstick skillet over medium high heat. Add onion, green pepper, and garlic, stirring frequently until soft. about 8 minutes. Add Cajun seasoning, chili powder and cumin. Cook 1 minute. Add rice and stir constantly until grains are coated, about 1 minute. Add tomatoes and water; bring to a boil.

Reduce heat and simmer, covered, for 15 minutes. Add chicken and olives; cook covered, until rice is tender and chicken is heated, about 5 more minutes.

Jenny’s Jambalaya

April 7, 2006 / / 0 Comments

Recipe Source: allrecipes.com

Prep/Cooking Time: Prep Time: 25 Minutes / Cook Time: 25 Minutes

Ingredients:

1 tablespoon olive oil
2 large onions, chopped
2 (14.5 ounce) cans stewed tomatoes, drained
2 boneless chicken breast halves, cooked and shredded
1 pound turkey sausage links, without casings, cooked and chopped
1/4 teaspoon garlic powder
1 tablespoon hot sauce
salt and pepper to taste
1 1/2 cups uncooked long-grain rice
3 cups chicken broth
1 pound large shrimp, peeled and deveined

Directions:

Select a medium-high setting for an electric skillet; heat oil in hot skillet. Cook onion in oil until soft. Stir in tomatoes, chicken, and sausage. Season with garlic powder, hot sauce, salt, and pepper. Stir in rice, pour in broth, and add shrimp.

Cover electric skillet. Cook at 300 degrees F (150 degrees C) for about 20 to 25 minutes, or until rice is tender.

Chicken Vesuvio

April 2, 2006 / / 0 Comments

Recipe Source: Food Network

Prep/Cooking Time: 1 hour 10 minutes / 30 mins prep

Ingredients:

3 tablespoons olive oil
3 lbs chicken, cut up
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
10 small red potatoes, halved
4 large garlic cloves, minced
3/4 cup dry white wine
3/4 cup chicken broth
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
2 tablespoons unsalted butter

Directions:

Preheat the oven to 450 degrees F. Mix together flour, salt, and pepper. Heat the oil in large ovenproof pot over high heat. Coat the chicken w/the flour mixture and shake off excess. Cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a large plate.

Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir scraping up the brown bits on the bottom of the pot. Add the broth, oregano, and thyme.

Return the chicken to the pot. Stir gently to combine. Bring to a boil over medium-high heat. Cover and bake in the oven until the chicken is cooked through, about 20-30 minutes.

Transfer the chicken to a platter. Arrange the potatoes around chicken. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.

Chicken Voila

March 21, 2006 / / 0 Comments

Recipe Source: allrecipes.com

Prep/Cooking Time: Prep Time: 15 Minutes / Cook Time: 25 Minutes

Ingredients:

4 skinless, boneless chicken breast halves – cut into bite-size pieces
salt and pepper to taste
2 cloves garlic, minced
1/2 cup all-purpose flour
1 tablespoon vegetable oil
1 tablespoon butter
1 (14.5 ounce) can chicken broth

Directions:

Place chicken in a bowl, and season with salt, pepper and garlic. Sprinkle the flour over the chicken pieces and toss to coat.

Heat the oil and butter in a large skillet over medium heat. Shake the excess flour off of the chicken, and reserve in the bowl. Place the chicken in the hot pan, and brown on all sides. Remove from the pan, and keep warm.

Whisk some of the chicken broth into the flour in the bowl until smooth. Stir this into the drippings in the skillet, then stir in the remaining broth. Bring to a boil, then reduce the heat to low, and return the chicken pieces to the skillet. Simmer over medium heat until the chicken is cooked through, and the sauce has thickened. Taste, and season with additional salt and pepper if desired.

Asian Fire Meat

March 21, 2006 / / 0 Comments

Recipe Source: allrecipes.com

Ingredients:

1/2 cup soy sauce
1 tablespoon sesame oil
2 tablespoons brown sugar
3 cloves garlic, crushed
1 large red onion, chopped
ground black pepper to taste
1 teaspoon red pepper flakes
2 tablespoons sesame seeds
2 leeks, chopped
1 small carrot, chopped
1 pound beef round steak, sliced paper thin

Directions:

In a large bowl, mix together the soy sauce, sesame oil, brown sugar, garlic, and red onion. Stir in the black pepper, red pepper flakes, sesame seeds, leeks and carrot. Mix in the meat by hand to ensure even coating. Cover and let marinate for at least 2 hours or overnight.

Brush the bottom half of a wok with cooking oil, and heat over medium-high heat. Put in all of the meat and marinade at once, and cook stirring constantly. The meat will be cooked after just a few minutes. Remove from heat and serve with rice or noodles.

For Korean style fire meat, roll the meat mixture up in a leaf of red lettuce.

Minnesota Chicken

March 13, 2006 / / 0 Comments

Recipe Source: bhg.com

Prep/Cooking Time: Prep: 30 minutes / Bake: 30 minutes

Ingredients:

1 cup hot cooked wild rice (1/2 cup uncooked)
1 cup ricotta cheese
1/3 cup finely shredded Parmesan cheese
1/3 cup bottled minced roasted garlic or 2 tablespoons minced garlic (about 12 cloves)
1 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon snipped fresh parsley (optional)
Salt and pepper
6 skinless, boneless chicken breast halves (about 1 1/2 pounds total)
2 tablespoons butter
1 recipe Red Pepper Sauce
Fresh chives (optional)

Directions:

For stuffing, in a medium bowl stir together the wild rice, ricotta cheese, Parmesan cheese, roasted garlic, rosemary, and, if desired, parsley. Season to taste with salt and pepper. Set aside.

Place each chicken piece between 2 pieces of plastic wrap. Pound lightly with the flat side of a meat mallet into a rectangle about 1/8 inch thick. Remove plastic wrap. Spoon about 1/3 cup of the stuffing into the center of each chicken piece. Fold in bottom and sides; roll up. Secure with wooden toothpicks.

In a large skillet cook chicken on all sides in hot butter over medium heat until brown. Transfer chicken to a 2-quart rectangular baking dish. Set aside the skillet for sauce.

Bake chicken in a 350 degrees F oven for 30 to 35 minutes or until chicken is no longer pink. Discard toothpicks.

Meanwhile, prepare the Red Pepper Sauce. To serve, cut each chicken roll into slices. If desired, garnish with fresh chives. Spoon the sauce over chicken.

Makes 6 servings.

Red Pepper Sauce:

In the reserved skillet combine 1/4 cup chicken broth and 2 tablespoons wine or chicken broth. Cook about 2 minutes or until reduced by half, stirring to loosen browned bits. Stir in 2 tablespoons chopped green onion, 1 tablespoon minced shallot or green onion, 1 1/2 teaspoons snipped fresh parsley, and 1 clove garlic, minced. Cook for 1 minute. Stir in 1 cup whipping cream. Bring to boiling; reduce heat to medium. Cook for 3 to 4 minutes or until slightly thickened, stirring occasionally. Stir in one 12-ounce jar roasted red sweet peppers, drained and cut into strips, and 4 teaspoons snipped fresh chives.

Note:

You can buy the minced roasted garlic and the roasted red sweet peppers in jars in some supermarkets or specialty shops. To roast your own sweet pepper, cut 1 medium red sweet pepper in half. Remove and discard stem, seeds, and membranes. Cut each pepper half in half again. Place pepper pieces, cut sides down, on a foil-lined baking sheet. Bake in a 425 degrees F oven for 20 to 25 minutes or until the pepper skin blisters. Remove pepper pieces from baking sheet; wrap in foil. Let stand for 30 minutes. Remove and discard skin from pepper pieces; cut into strips.

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