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UF2.0 Cook Book ~ Planning meals on a tight budget! Post your Recipe!

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UF2.0 Cook Book ~ Planning meals on a tight budget! Post your Recipe!

Post by Jobless_in_Ma on Mon Mar 21, 2011 7:41 pm

First topic message reminder :

Ive seen a lot of good recipes posted in the "whats for dinner" thread in both the old and new UFF.

I think this would be a great resource for those looking for new ideas for meals on the cheap.

Please try and limit the discussions to only recipes etc and use the "Whats for dinner" thread for more generalized food chat comments

Happy sharing!! And good eating!


Last edited by Jobless_in_Ma on Mon Mar 21, 2011 8:16 pm; edited 1 time in total

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Re: UF2.0 Cook Book ~ Planning meals on a tight budget! Post your Recipe!

Post by Jobless_in_Ma on Sat Mar 26, 2011 6:03 pm

Sounds good to me!

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Re: UF2.0 Cook Book ~ Planning meals on a tight budget! Post your Recipe!

Post by mrmarti on Sat Mar 26, 2011 9:39 pm

This is Oprah Winfrey's favorite turkey burger and it was delicious. She had this burger at the Mar-a-lago, Donald Trumph's private club in Palm Beach. I saw this on her show a couple of years back. I never had a turkey burger and this one sounded good - and it was..

Servings: Serves 8
Ingredients

• 1/4 cup thinly sliced scallions
• 1/2 cup finely chopped celery
• 3 Granny Smith apples , peeled and diced
• 1/8 cup canola oil
• 4 pounds ground turkey breast
• 2 Tbsp. salt
• 1 Tbsp. black pepper
• 2 tsp. Tabasco® chipotle pepper sauce
• 1 lemon , juiced and grated zest
• 1/2 bunch parsley , finely chopped
• 1/4 cup Major Grey's Chutney , pureed
Directions
Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.

Serve with a side of mar-a-lago pear chutney and your favorite toasted bread, pita or hamburger roll.

Mar-a-lago pear chutney

1 Anjour pear, peeled and diced
1/2 tsp. seal salt
1 1/2 cups Major Grey's Chutney
1/4 raisins

Preheat over to 350

Toss diced pear with cinnamon and salt - bake on a parchment-lined cookie sheet for 10 minutes.

Cool and mix with Major Grey's Chutney and raisins




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Re: UF2.0 Cook Book ~ Planning meals on a tight budget! Post your Recipe!

Post by Guest on Sun Mar 27, 2011 11:12 am

Rice Florentine~

1 cup uncooked rice
1 pkg. Steam in Bag frozen spinach
1 8 oz. pkg. shredded cheddar cheese (or mixed cheese blend)
1 tsp. Seasoned Salt
1 tsp. Black Pepper
1 cup (small) seasoned croutons

Cook rice according to package directions.
Steam spinach according to package directions. Pat dry.

Combine all above ingredients and mix thoroughly.

Press into greased baking dishes. Cover with foil. Bake at 300 for about 10 minutes. Scoop out with an ice cream scooper. Looks great for holiday dinners.

This can be prepared ahead and refrigerated. Just heat at 350 until bubbly about 25 minutes. Then scoop out and serve.

Another crowd pleaser, even for those who tell you they don't like spinach.

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Re: UF2.0 Cook Book ~ Planning meals on a tight budget! Post your Recipe!

Post by Guest on Wed Mar 30, 2011 9:35 am

I am working my way through all these delicious recipes. I printed them out and put them in one of my cookbooks that's a 3 ring binder. Now when I am cooking, I get to think of all of you. Makes me smile. Thanks for sharing these, please keep adding. I love you

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Re: UF2.0 Cook Book ~ Planning meals on a tight budget! Post your Recipe!

Post by mrmarti on Wed Mar 30, 2011 11:34 am

another cheap recipe I make is Green Pea Soup

I don't always have ham or ham bones in order to make this so the quick way for me is salt pork - you cube the salt pork and saute it to melt it down - about 10 minutes. To that I add one bag dried green peas and water (according to directions on bag - I prefer the whole peas over the split because the whole peas makes a thicker soup. After it has cooked for a while and the peas are starting to get soft I add thin sliced carrots. salt, pepper - just before soup is done I open up a can of hominy - and continue cooking. Ready to eat - I like to eat the soup with croutons sprinkled on top. (I pick the salt pork out)

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Re: UF2.0 Cook Book ~ Planning meals on a tight budget! Post your Recipe!

Post by Guest on Wed Mar 30, 2011 3:18 pm

I love split pea soup, my nana used to call it.

By the way, thank you mrmarti, you are the recipe poster!!!Some really delicious ideas.

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Re: UF2.0 Cook Book ~ Planning meals on a tight budget! Post your Recipe!

Post by superstevies on Wed Mar 30, 2011 3:50 pm

I think I must be the only overweight one because I keep adding sweets instead of healthy. But the reason I do is becaue at a time when nothing else is going right, these things comfort me. Lots of version of this floating around but this is the one I have always made and its especially good warm with a scoop of vanilla ice cream. Poor mans cobbler.

DUMP CAKE:
Ingredients
■1 can (21 Oz.) Cherry Pie Filling
■1 can (15 Oz.) Crushed Pineapple
■1 box (about 18 Oz.) White Cake Mix can or Yellow (I like the white)
■1 stick Margarine
■½ sticks Butter
■Whipped Cream or Vanilla Ice Cream

Preparation Instructions:
Dump cherry pie filling and crushed pineapple into baking dish. Stir together.

Sprinkle cake mix over the top of the fruit. Slice margarine and butter and distribute over the surface of the cake mix.

Bake at 350 degrees for 45 minutes to 1 hour. until golden brown and top with either topping. Once again. I think it's best with a scoop of ice cream.

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Re: UF2.0 Cook Book ~ Planning meals on a tight budget! Post your Recipe!

Post by Guest on Thu Mar 31, 2011 10:03 am

Oh no ss, you are not. That's why I am exercising every day. After 50 and thyroid problems, sweets weren't even necessary, the lb's just magically came. (that's why no picture).

Can't wait to try this. It's always good to have a quick and easy recipe for dessert when you need it unexpectedly and this is just perfect.

Thanks for sharing. Now the to treadmill!!!!

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Re: UF2.0 Cook Book ~ Planning meals on a tight budget! Post your Recipe!

Post by Guest on Thu Mar 31, 2011 10:05 am


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Re: UF2.0 Cook Book ~ Planning meals on a tight budget! Post your Recipe!

Post by superstevies on Thu Mar 31, 2011 6:21 pm

EASY SOUR CREAM NOODLE BAKE:

Ingredients
1-¼ pound Ground Beef
1 can 15-ounces Tomato Sauce
½ teaspoons Salt
Black Pepper- to taste
8 ounces, weight Egg Noodles
½ cups Sour Cream
1-¼ cup Small Curd Cottage Cheese
½ cups Sliced Green Onions (less To Taste)
1 cup Grated Sharp Cheddar Cheese

Preparation Instructions
Preheat oven to 350 degrees.

Brown ground beef in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.





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Re: UF2.0 Cook Book ~ Planning meals on a tight budget! Post your Recipe!

Post by Guest on Thu Mar 31, 2011 9:15 pm

Yum. I am trying this tomorrow night. Thanks ss.

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Re: UF2.0 Cook Book ~ Planning meals on a tight budget! Post your Recipe!

Post by mrmarti on Fri Apr 01, 2011 4:11 pm

SuperStevies: Thank you for posting your recipes. They sound soooooooo good - Tonight I'm trying the Easy Sour Cream Noodle Bake (with a side of salad and rolls) and for dessert I'm making the Dump Cake. I really love trying new recipes.

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Re: UF2.0 Cook Book ~ Planning meals on a tight budget! Post your Recipe!

Post by Jobless_in_Ma on Fri Apr 01, 2011 4:49 pm

That sour noodle dish sounds good.

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Re: UF2.0 Cook Book ~ Planning meals on a tight budget! Post your Recipe!

Post by Guest on Sat Apr 02, 2011 9:36 am

mrmarti and ss leading the pack in recipes. Thanks for sharing both of you. Please keep posting them.

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Re: UF2.0 Cook Book ~ Planning meals on a tight budget! Post your Recipe!

Post by mrmarti on Sat Apr 02, 2011 10:56 am

with Spring here and summer in the near future - this is a recipe I make in the summer - my grandsons love it - it not only looks pretty but it is a great dessert in the hot weather.

5 different flavors jello
3 envelopes unflavored gelatin
1 can sweet condensed milk
1 can Table Cream (this can be found in local grocery store in the same area that you would find sweet condensed milk or even in the International section. The brand I get is made by Nestle)) Regular milk - fill the empty condensed milk can

mix each jello w/1 c boiling water put each in a separate small container
refrigerate overnight
then cube and put in 9x13 pan or a bowl (a see thru bowl would be really nice)


Mix together sweet condensed milk, table cream and 1 can reg. milk

dissolve 3 env. unflavored gelatin in 1 c. boiling water, then add to milk mixture and stir
then add to jello, gently fold to mix up.
refrigerate 3hrs before eating - this sets up pretty quickly


http://justjennrecipes.com/wp-content/uploads/2007/04/brokenjello4.jpg

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Re: UF2.0 Cook Book ~ Planning meals on a tight budget! Post your Recipe!

Post by mrmarti on Sat Apr 02, 2011 11:03 am

This is a recipe that I reserve for special occasions - (and hope that chicken breasts are on sale)

Chicken Marsala

2 sticks butter (I use margerine)
1/4 olive oil
2 pounds chicken breasts, pounded and cut into medallion size pieces
flour
salt and pepper to taste
1 pound fresh mushrooms - minced
1 shallot diced
1 1/2 cup sweet marsala wine
1 tablespoon minced fresh parsley, additional for garnish if desired.
2 lemons, halved

oven @ 350 deg.

melt one stick butter in skillet and add olive oil. Dredge the chicken in flour seasoned with salt & pepper. Shake off excess and saute in the butter and oil til golden brown. Place chicken in ovenproof pan and set aside.

Separate the mushroom caps from stems. Mince the mushroom stems with the shallot. Quarter or slice the mushroom caps. Melt remaining stick of butter in skillet and saute the shallots and mushrooms, cooking til mushrooms release their juice. Remove from heat and add the wine and 1 tablespoon of the minced parsley. Season to taste and simmer for 5 minutes.

While the mixture is simmering, squeeze the juice of the 2 lemons over the chicken. pour sauce mixture over chicken, cover and bake for 15 to 20 minutes. garnish with addition parsley.

serve over noodles.

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Re: UF2.0 Cook Book ~ Planning meals on a tight budget! Post your Recipe!

Post by mrmarti on Sat Apr 02, 2011 11:11 am

I make this quite often in the summer when I have an abundance of cucumbers from my garden. I'll make this in the spring or fall only if I can get cukes on sale.





Cream of Cucumber Soup
Ingredients
• 2 tb Butter
• 3 lg Cucumbers; peeled,
• 3 tb Chopped onion
• 3 tb Flour
• 3 c (3/4 L) chicken stock
• 1 c (1/4 L) milk
• 1/2 c (1 dL) cream
• 2 Egg yolks; slightly beaten
• Salt to taste

Instructions
Melt the butter in a pot, add the cucumbers and onion, and cook over low heat for 10 minutes, stirring often. Stir in the flour and cook for 3 minutes. Slowly add the stock and milk and bring to the boiling point. Remove from heat and put through a strainer or vegetable mill or puree in a food processor or blender. Return to the pot, add the cream, egg yolks, and salt, and reheat, stirring, taking care not to boil. Recipe is from _The Fannie Farmer Cookbook

I like to eat this soup with croutons and lots of black pepper





Last edited by mrmarti on Sat Apr 02, 2011 11:13 am; edited 1 time in total (Reason for editing : spelling)

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Re: UF2.0 Cook Book ~ Planning meals on a tight budget! Post your Recipe!

Post by Guest on Sun Apr 03, 2011 8:51 pm

Anybody ever have Maryland steamed blue crab? Just throw the suckers in a pot with vinigar and water and steam for a few. Throw on some old bay seasoning, put some newpaper down on your table and chow down. Nothing like it, I swear. Goes good with beer. Course I can't afford those now, but I make sure I show up at a friends house when I know they are feasting on them.

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Re: UF2.0 Cook Book ~ Planning meals on a tight budget! Post your Recipe!

Post by gettheminNOVEMBER on Sun Apr 03, 2011 8:56 pm

smindles wrote:Anybody ever have Maryland steamed blue crab? Just throw the suckers in a pot with vinigar and water and steam for a few. Throw on some old bay seasoning, put some newpaper down on your table and chow down. Nothing like it, I swear. Goes good with beer. Course I can't afford those now, but I make sure I show up at a friends house when I know they are feasting on them.
*Moderated*HOW IS THAT RECIPE?

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Re: UF2.0 Cook Book ~ Planning meals on a tight budget! Post your Recipe!

Post by Guest on Mon Apr 04, 2011 7:18 pm

With the Easter Holiday coming, I am just so happy to have some new recipes to try out. Keep posting. Thanks

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Re: UF2.0 Cook Book ~ Planning meals on a tight budget! Post your Recipe!

Post by superstevies on Thu Apr 07, 2011 3:50 pm

GREEN CHILE-CHICKEN POSOLE:

1 pound skinless,boneless chicken breasts, diced into 1 inch. cubes
1 teaspoon dried thyme
Salt & Pepper to taste
2 tablespoons of vegetable oil
1 large (white or yellow) onion diced small
1 jalepeno pepper, chopped ( remove the seeds for less heat if you wish)
2 cloves garlic, minced
3 6-ounce cans whole green chiles, drained
1 cup fresh cilantro
4 cups of low-fat, low-sodium chicken stock
2 15-ounce cans white homminy, drained
2 limes juiced
Garnish each bowl with fresh avacado, razor thin raddish slices, and crushed tortilla chips.

1. Season the cubed chicken with 1/2 teaspoon thyme, and salt and pepper to taste; set aside to marinade.
2. Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalepeno, and garlic and cook until soft, about 4 min. Transfer to a blender then add the drained green chiles, cilantro, and the remaining 1/2 teaspoon thyme and puree until very smooth. Return to the saucepan and cook over medium heat, stirring, until this sauce thickens and turns deep green, about 5 minutes.
3. Add the stock, drained homminy, lime juice, and chicken to the saucepan. Cover and simmer until the chicken is tender, about 20 min.

Garnish each bowl with fresh avacado, razor thin slices of raddish, and crushed tortilla chips.
Goes great with a Pacifico Beer.

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Re: UF2.0 Cook Book ~ Planning meals on a tight budget! Post your Recipe!

Post by mrmarti on Sun Apr 10, 2011 5:20 pm

I'm making spaghetti with meatsauce tonight - I know the boys will gobble it up but I am not in the mood for it.

Found this recipe and I will be making this for me - also to test drive so to speak to see if this is something the boys would like.

Spaghetti With Fried Eggs
Yield 2 or 3 servings
Time 20 minutes

In this dish, sometimes known as \'\'poor man\'s spaghetti,\'\' you fry a couple of eggs in the olive oil after removing the garlic, which is not browned but 'blonde', cooked lightly in good olive oil and then removed from it. Tossed with the pasta, the eggs and oil create a creamy, delicious sauce.
Ingredients
• Salt
• 1/2 pound thin spaghetti
• 6 tablespoons extra virgin olive oil or lard
• 2 large cloves garlic, lightly smashed and peeled
• 4 eggs
• Freshly ground black pepper
• Freshly grated Parmesan or pecorino cheese, optional
Method
• 1. Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.
• 2. Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.
• 3. Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.

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Re: UF2.0 Cook Book ~ Planning meals on a tight budget! Post your Recipe!

Post by superstevies on Mon Apr 11, 2011 2:47 pm

Aloha Cake:

Ingredients
FOR THE CAKE:
1 box (18.25 Oz. Box) Yellow Cake Mix
1 stick Margarine (softened)
1 can (14 Oz. Can) Mandarin Oranges, Drained, 1/2 Cup Juice Reserved
4 Eggs
1 teaspoon Vanilla

FOR THE TOPPING:
1 package (4 Oz. Box) Vanilla Instant Pudding Mix
1 can (20 Oz. Can) Crushed Pineapple, Juice Reserved
½ cups Powdered Sugar
4 ounces, room temp. cool whip topping

Preparation Instructions:
Preheat oven to 350 degrees.

For the cake, combine cake mix, margarine, 1/2 cup juice from the mandarin oranges, eggs, and vanilla. Beat for four minutes on medium speed. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased and floured 9 x 13 inch baking pan and bake for 25 to 30 minutes, or until golden brown and set. Remove from oven and cool completely. If desired, turn out cake onto a large platter.

Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix. Add powdered sugar and mix, then mix in whipped topping. Stir in drained pineapple. Spread on cooled cake and refrigerate several hours. You can garnish each piece of cake with a mardarin orange wedge if you have more...if not, don't. This is quick and easy on a warm day. Good for an Easter Dessert.



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Re: UF2.0 Cook Book ~ Planning meals on a tight budget! Post your Recipe!

Post by mrmarti on Mon Apr 18, 2011 11:36 am

INGREDIENTS:
• 1 pound skinless, boneless chicken breast, sliced across the grain 1/4 inch thick
• 2 tablespoons dry sherry
• 1 tablespoon finely chopped garlic
• 2 1/2 teaspoons cornstarch
• Salt and pepper
• 2 tablespoons plus 2 teaspoons vegetable oil
• 3/4 cup chicken broth
• 1 onion, sliced 1/4 inch thick
• 1 red bell pepper, cut into 1/4-inch wide strips
• 1 tablespoon sweet paprika
• 1/3 cup sour cream
• 3 tablespoons chopped flat-leaf parsley
DIRECTIONS:
1. In a medium bowl, combine the chicken, 1 tablespoon sherry, the garlic, 2 teaspoons cornstarch, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in 2 teaspoons oil.
2. In a small bowl, combine the chicken broth and the remaining 1 tablespoon sherry. Stir in the remaining 1/2 teaspoon cornstarch until dissolved.
3. Heat a 14-inch, flat-bottomed wok over high heat until a bead of water vaporizes upon contact. Swirl in 1 tablespoon oil. Add the chicken mixture, spread in a single layer and cook undisturbed for 1 minute. Using a metal spatula, stir-fry until the chicken begins to brown, about 1 minute; transfer to a plate.
4. Lower the heat to medium and swirl in the remaining 1 tablespoon oil. Add the onion and bell pepper; season with salt and stir-fry until softened, about 1 minute. Add the paprika, return the chicken and any juices to the wok, increase the heat to high and stir-fry until just combined. Swirl in the broth mixture and stir-fry until the chicken is just cooked through, 1 to 2 minutes. Stir in the sour cream and parsley.

This a recipe from the Rachael Raye show - I'm going to try this tonight - have all the ingredients but the red bell pepper - but that's okay - will make it without. Hope it comes out good.

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Re: UF2.0 Cook Book ~ Planning meals on a tight budget! Post your Recipe!

Post by gettheminNOVEMBER on Thu Apr 21, 2011 7:57 pm

Anyone have a good recipie for ham? I am making one for Easter. :03452:

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Re: UF2.0 Cook Book ~ Planning meals on a tight budget! Post your Recipe!

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