I love to cook and I love to try new recipes so I am hoping that if I post a recipe you all will post a favorite of your own for others to try. Let me know if you like this idea and want to exchange more. We love this recipe:
Chicken Pot Pie
2 rolled pie crusts
10 oz. frozen mixed vegies
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1 tsp. salt
1/2 tsp. pepper
1 3/4 cup chicken broth
2/3 cup milk
2-3 cups cooked, chopped chicken
Melt butter in saucepan, add onion, flour, salt and pepper. Keep on low heat until bubbly. Stir in broth and milk. Heat until boiling and boil for one minute. Stir in Chicken and vegies. Pour mixture into a pie crust in a pie pan and cover with the other pie crust. Bake at 425 until golden brown (about 35 minutes). Put a piece of foil over the pan for the first 15 minutes to prevent over browning.
mmmm.... tastey!
10 years ago
7 comments:
I'm sorry, but Weston finding condoms. Haha, that's great. I love the recipe idea, I have a bunch of amazing recipes on the laptop which I will have to post a little later (when Robby decides I can put him down....teething sucks).
Robin this recipe sounds great, except for one little problem, I can't make a pie crust to save my life. I absolutely love fresh peach pie and this fall I ruined about 4 trying to make my own crust. any help? any recipes? or do you buy yours from the store frozen and just say they're homemade?
Abby, in the refrigerator section of the grocery store by the rolls and such is a box of rolled pie crusts by Pillsburry. They are great because you just unroll them and put them in a pie dish. Super easy and they taste great. I would never make my own. ;)
I'm with you robin, I never make my own either. I made my own once when I took a cooking class, and figured I had paid my debt to society...and I will never make my own again. Waste of time. Seriously though, this looks really good and I can't wait to try it out! I'm all for posting recipe exchanges every so often, I think it would be great!
I've got a similar recipe in my book. Although I add a can of condensed cream of chicken soup. I think it adds a little more flavor. But yeah, super easy, super yummy!
Chicken A la King
1/2 cup butter or margarine
1 small green bell pepper - chopped
1 cup sliced mushrooms (or 1 small can), optional
1 cup frozen mixed veggies
1/2 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cup milk
1 1/4 cup chicken broth
2 cups cut up cooked chicken
1 (2 oz) jar pimientos - drained, optional
3 cups hot cooked rice or toasted bread triangles
Melt butter in 3 quart saucepan over medium-high heat. Cook bell pepper, mixed veggies and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice or toasted bread triangles.
Ready in less than 30 minutes. I really love making this, and eating it even more. TIP: There is a lot of white in this dish, so spice up the color with a green salad, or other colorful dishes.
Robin, Here are a couple recipes that are pretty darn tasty even if I do say so myself. The Ziti is one of out personal favorites.
Baked Ziti
1 pkg. (19oz) Italian Sausage, cooked according to package directions and coin sliced
8oz penne or rigatoni pasta, cooked according to package directions
1 jar (26oz) pasta sauce (any flavor)
¾ cup water
1 Tbsp. fresh basil (dried works as well, but isn’t quite as good)
1 Tbsp. fresh garlic, chopped
½ cup Parmesan cheese
¼ tsp black pepper
1 pkg. (10 oz) garlic bread, thawed and sliced into 12 slices
3 cup shredded mozzarella cheese
¼ cup olive oil
2 Roma tomatoes, sliced into 12 slices
In a large bowl, mix cooked sausage, cooked pasta, water, chopped basil, garlic, Parmesan cheese, and pepper. Toss gently. Place mixture into a greased 9" X 13" pan. Place twelve slices of garlic bread on top of mixture and cover with mozzarella cheese. Dip tomato in olive oil and place on each bread slice. Bake uncovered at 400F for approximately 30 minutes (I’ve found about 20-25 minutes does it) or until heated through. Let stand 10 minutes to help set before slicing and serving. Servings: 12.
Crispy Crab Rangoon
1 pkg. (3 oz) cream cheese, softened
2 green onions, finely chopped
¼ cup finely chopped imitation crabmeat
1 tsp minced garlic
16 square wonton wrappers
Oil for frying
In a small mixing bowl, beat cream cheese until smooth. Add the onions, crab and garlic; mix well. Place about 1½ tsp in the center of each wonton wrapper. Moisten edges with water; fold opposite corners over filling and press to seal.
In an electric skillet, heat 1 in. of oil to 375F. Fry wontons for 1-2 minutes or until golden brown, turning once. Drain on paper towel. Serve with sweet and sour sauce, or sauce of your choice.
Post a Comment