Free Recipes Cheesy Chili Lime Gold Potato Wedges
Cheesy Chili Lime Gold Potato Wedges Prep Time: 10 minutes Cook Time: 35 hours, 2 teaspoons finely grated lime rind 2 Tablespoons lime juice 2 Tablespoons olive oil 1/4 teaspoon chili powder 1/4 teaspoon garlic powder 1/2 teaspoon onion powder Kosher salt, to taste 4 large Yukon Gold potatoes 1/4 cup finely grated Monterey Jack or cheddar cheese, optional 1 Tablespoon chopped fresh cilantro, optional Salsa and sour cream for dipping, optional Preheat oven to 425 F. Line a baking sheet with non-stick foil or spray liberally with vegetable oil. Place lime rind, lime juice, olive oil, chili powder, garlic powder, and onion powder in a large zip-top bag. Squish around in the bag until combined. Scrub gold potatoes and dry. Cut in half lengthwise. Continue cutting halves lengthwise into wedges about 1/2-inch thick. Add gold potato wedges to the oil in the zip-top bag, seal, and toss to coat. Place gold potatoes on prepared baking sheet and sprinkle with kosher salt. Bake 25 minutes. Remove from oven and sprinkle with grated Monterey Jack or cheddar cheese. Return to oven and bake an additonal 10 minutes or until cheese is golden. Sprinkle with chopped cilantro. Serve gold potato wedges with optional sides of salsa and sour cream for dipping. Yield: 4 servings http://groups.yahoo.com/group/simply-side-dishes/ Stuck in a rut when it comes to your side dishes? Check out this group!
Free Recipes Zucchini Bread
From the Betty Crocker website... ~ Zucchini Bread Fresh garden zucchini? Make a sweet and spicy bread. You can stir it up and have it in the oven in minutes. Prep Time:15 min Start to Finish:3 hr 25 min Makes:2 loaves (24 slices each) 3 cups shredded zucchini (2 to 3 medium) 1 2/3 cups sugar 2/3 cup vegetable oil 2 teaspoons vanilla 4 eggs 3 cups Gold Medal® all-purpose or whole wheat flour 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon baking powder 1/2 cup coarsely chopped nuts 1/2 cup raisins, if desired Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray. In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. High Altitude (3500-6500 ft): Heat oven to 375°F. ~~ Rhonda G in Missouri . [Non-text portions of this message have been removed]
Free Recipes Zucchini-Stuffed Chicken
From the Taste of Home website... ~ Zucchini-Stuffed Chicken SERVINGS 4 CATEGORY Main Dish METHOD Baked PREP 20 min. COOK 25 min. TOTAL 45 min. INGREDIENTS * 1 medium onion, chopped * 3 garlic cloves, minced * 2 tablespoons olive or vegetable oil, divided * 2 cups diced zucchini * 1 cup diced sweet red pepper * 1/3 cup grated Parmesan cheese * 1 tablespoon minced fresh basil or 1 teaspoon dried basil * 1/2 teaspoon salt * 1/4 teaspoon pepper * 4 bone-in chicken breast halves with skin ~~ Rhonda G in Missouri DIRECTIONS In a large ovenproof skillet, saute onion and garlic in 1 tablespoon oil for 3 minutes. Add zucchini and red pepper; saute for 3 minutes. Remove from the heat; stir in Parmesan cheese, basil, salt and pepper. Carefully loosen the skin of each chicken breast one side to form a pocket; stuff with vegetable mixture. In the same skillet, brown chicken, skin side down, in remaining oil. Turn chicken. Bake, uncovered, at 375° for 25-30 minutes or until chicken juices run clear. Yield: 4 servings. . [Non-text portions of this message have been removed]
Free Recipes Lobster BLT
From the That's My Home website... ~ Lobster BLT 4 ounces lobster tail meat flour for dusting egg wash (1 egg+1 cup buttermilk) Coconut breading (a cup Japanese bread crumbs, 1/2 cups coconut and 1/2 cup flour) 2 slices toasted sourdough bread 2 ounces Key lime mustard sauce (buy it, or mix some up yourself *) 2 ounces shredded lettuce 3 strips crisp bacon 2 ounces of oil for frying A few banana peppers Tomato slices, cut thinly Gently pound the lobster meat, dust with flour, dip in egg wash and cover with coconut breading. In hot olive oil, fry lobster, give it a squirt of lemon, drain on paper towel. Spread some oil or butter on sourdough bread and toast it, spread with Key lime mustard sauce. Place lettuce, bacon and tomato slices on the bread, and place the lobster on top. * Key Lime Mustard Sauce 1 cup mayonnaise 1/2 cup Dijon 1 teaspoon chopped parsley 1 tablespoon chopped cilantro 2 tablespoons Key lime juice Mix all the ingredients together and chill until needed. ~~ Rhonda G in Missouri . [Non-text portions of this message have been removed]
Free Recipes Fish Parmesan
This is from the Family Heritage Cookbook ~ Fish Parmesan 1/4 c. butter, melted 1 clove garlic, minced 1 c. soft bread crumbs 1/3 c. Parmesan cheese 1 lb. fish fillets Preheat broiler. Combine margarine and garlic on plate. Dip fillets to coat both sides. Combine crumbs and cheese. Coat fillets. Place on broiler pan. Broil 6 to 8 inches from heat for 8-10 minutes, or until fish flakes easily with fork. (Patricia Christner King) ~ Rhonda G in Missouri Think Spring! [Non-text portions of this message have been removed]
Free Recipes Cheese Ball
This is from the The Family Heritage Cookbook... ~ Cheese Ball 1 lb Velvetta cheese 8 oz. cream cheese 1/4 lb. Roquefort cheese 1 c. chopped pecans 1/2 c. chopped green onions 1/2 c. diced parsley Reserve 1/4 cup of each nuts and parsley. Bring cheese to room temperature and blend all ingredients well. Chill and roll into large ball or make 2 balls. Roll surface of ball in reserved nuts and parsley. Serve with snack crackers. (Elaine Christner Kaelke) ~ Rhonda G in Missouri Think Spring! [Non-text portions of this message have been removed]
