Broiled Tilapia Parmesan
2 pounds tilapia fillets
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
Preheat your oven's broiler, and grease a broiling pan, or line with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise, and lemon juice. Season with dried basil, pepper, onion powder, and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over, and broil for a couple more minutes. Remove the fillets from the oven, and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes, or until the topping is browned, and fish flakes easily with a fork. Be careful not to over cook the fish.
Black Pepper Beef Stir-Fry
3/4 pound boneless tender beef steak (sirloin, rib eye or
top loin), 3/4 to 1 inch thick
5 tablespoons Kikkoman Stir-Fry Sauce, divided
1 large clove garlic, minced
1/4 teaspoon black pepper
3 tablespoons vegetable oil, divided
2 medium-size green, red or yellow bell peppers, cut into
1 medium onion, cut into 1-inch squares
Cut beef across grain into thin slices, then into 1-inch
squares. Combine 2 tablespoons stir-fry sauce and garlic
in small bowl; stir in beef. Let stand 15 minutes.
Meanwhile, combine remaining 3 tablespoons stir-fry sauce
and black pepper; set aside.
Heat 1 tablespoon oil in hot wok or large skillet over high
heat. Add beef and stir-fry 1 minute; remove. Heat remaining
2 tablespoons oil in same
pan. Add bell peppers and onion; stir-fry 3 minutes. Add beef
and stir-fry sauce mixture; cook and stir only until beef and
vegetables are coated with sauce and heated through.
Makes 4 servings
General Tsao's Chicken
1/2 cup cornstarch I only used 1/4c. and have noted to myself to use no more than that
1/4 cup water
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger root
3/4 cup white sugar
1/4 cup soy sauce
1/4 cup white wine vinegar
1/2 cup hot chicken broth
1 teaspoon monosodium glutamate (MSG) I omitted
3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
1/2 cup soy sauce
1 teaspoon ground white pepper
1 cup cornstarch
1 cup vegetable oil
2 cups chopped green onions
16 chile peppers, sun-dried I used crushed red pepper flakes, maybe 1/2 tsp. or so, but if you don't do spicy, you can omit them all together
To Make Sauce: In a large bowl combine 1/2 cup cornstarch and 1/4 cup water. Mix together. Add garlic, ginger, sugar, 1/4 cup soy sauce and white wine vinegar. Then add chicken broth and monosodium glutamate and stir all together until sugar dissolves. Refrigerate until needed.
To Prepare Chicken: In a separate bowl, combine chicken, 1/2 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and stir until chicken is evenly coated. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep fry at 350 degrees F (175 degrees C) until crispy. Drain on paper towels.
To Make Mixture: Place a small amount of oil in wok and heat until wok is hot. Add scallions and dried chile peppers and stir-fry briefly. Remove sauce from refrigerator and stir. Add sauce to wok. Then add fried chicken and cook until sauce thickens (add cornstarch or water as needed until sauce is as thick as you like it).
I dug out my chicken lo mein recipe, it's easy, too. , and I don't use the shiitake mushrooms. If I have fresh, I use those, but I have left them out, or used canned in a pinch. I have also used minced white onion instead of green, and have even omitted that to make it more kid friendly. It's also from allrecipes.
Chicken Lo Mein
4 skinless, boneless chicken breast halves - cut into thin strips
5 teaspoons white sugar, divided
3 tablespoons rice wine vinegar
1/2 cup soy sauce, divided
1 1/4 cups chicken broth
1 cup water
1 tablespoon sesame oil
1/2 teaspoon ground black pepper
2 tablespoons cornstarch
1 (12 ounce) package uncooked linguine pasta I use regular spaghetti noodles if I don't have linguine
2 tablespoons vegetable oil, divided
2 tablespoons minced fresh ginger root
1 tablespoon minced garlic
1/2 pound fresh shiitake mushrooms, stemmed and sliced I've omitted all together, or used regular cremini's, or even canned in a pinch
6 green onions, sliced diagonally into 1/2 inch pieces
In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.
In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.
Results 11 to 20 of 22
08-27-2005, 06:37 PM #11doihavtasayRegistered Userhas no status.
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- Jan 2002
- Blog Entries
- My Mood
Last edited by doihavtasay; 01-04-2006 at 09:19 PM.Dina
10 7 4 3
Our family is complete.
09-22-2005, 07:10 PM #12SconiRegistered Userhas no status.
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- May 2005
BREAD BOWL CHILI
1 lg. round bread loaf (rye or sour dough) 1 med. jalapeno pepper, diced
12 oz. lean ground beef 2 tsp. olive oil
2 med. yellow onions, chopped 1 med. green bell pepper, chopped
1 tbs.. chili powder 1 can (14 1/2 oz.) whole tomatoes
¼ cup no-salt-added tomato paste 1 can (7 oz.) whole kernel corn, drained
1 can (8 ½ oz.)red kidney beans, drained and rinsed
Slice an inch off top of bread. Carve a bowl from within the bread, leaving 1 inch inside. Chop jalapeno into fine pieces. In large nonstick skillet, cook beef over medium heat, stirring until browned, about 5 minutes. Drain beef. In same skillet, heat oil over medium heat. Add onions; cook, stirring, for 5 minutes. Add bell pepper, jalapeno pepper, and chili powder; cook, stirring for 5 minutes. Add beef, tomatoes with liquid tomato paste; bring to a boil. Reduce heat to low; simmer for 25 minutes. Add beans and corn; cook 5 minutes longer. Ladle chili into bread bowl and serve immediately. Serves 4.
11-28-2005, 07:56 PM #13rioRegistered Userhas no status.
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- Nov 2005
- Portland, OR
2 T Yellow Miso (trader joes, whole foods)
2 T Soy sauce
1 T hot water
1/4 cup brown sugar
Mix and coat over salmon
Cook salmon (bbq, bake and broil, however you do it)
01-10-2006, 08:46 AM #14
These aren't exotic dishes, but easy hits for my family!
Wrapped hot dogs
Buy Rhodes bread dough in the balls.
Take 2 out per hotdog, microwave 20 seconds
Roll with rolling pin.... place hot dog in center, then cut down middle of hot dog and put whatever you like it in(we do cheese or cheese/saurkraut). Fold sides in, then roll rest of the way up. Try to be sure it is sealed good or the cheese will run out. Let raise for a couple of hours... then bake at 350 for 20-25 min till lightly brown(be sure to watch bottoms.
Fooling everyone hot sausage
This is the most hilarious thing. I married into an italian family and the LOVE this recipe. If anyone would ever find out that it has canned sauce, they would probably kill me!! haha
Buy hot sausage in links.... boil them for 5-10 minutes(this gets the excess grease out of them).
Place them in a roasting pan, add Hunts Spaghetti sauce, onions(in rings/strips), green peppers(strips) and fresh mushrooms if you like. Depends on how much sausage you use as to how many cans of hunts sauce you need. I usually use 2 cans. Add some basil and some garlic salt (several sprinkles of each). Bake for 2 hours at 350 degrees, stirring occasionally. Serve with mozzerella cheese, can eat as sandwhich or just on plate. Delicious and noone will ever know you used can sauce!!
Last edited by mmi; 01-10-2006 at 08:53 AM.3 years and 15 medicated cycles(clomid, injections, iui's, ivf's, fet, you name it) and 2 angels before finally getting princess 1 (1999)
2 injection cycles for princess 2(2002)
"Life isn't measured by the number of breaths we take, but by the moments that take our breath away."
04-22-2006, 01:05 PM #15faith4_babyRegistered Userhas no status.
- Join Date
- Mar 2006
Thank you Eli,
For telling me about this thread. I never knew it was here. WOW!!
07-02-2006, 04:51 PM #16
i call it chicken and slop
thawed chicken breasts (i use 3 pieces)
8oz swiss cheese
milk (1-2 cups)
butter (1/2 stick or so)
cream of chicken soup (1 can)
stuffing (1-2 boxes)
prep oven at 350
first, cut chicken into bite size portions, then put in 9 by 13 cassorole dish
next, cover chicken with swiss cheese
in a small bowl mix milk and cream of chicken soup (measure milk by soup can)
and pour on top of cheese. i use extra milk so it doesn't get dry
next put in stuffing, and slice up stick of butter. use the thin slices to put on stuffing so it doesn't get too crisp.
cover with foil and put in the oven for 35 min. then uncover and mix everything together, put back in the oven for 15 min (give or take a few min) uncovered
07-20-2006, 09:37 AM #17Familyof2Registered Userhas no status.
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- Nov 2005
1 cup chopped plum tomatoes, seeds removed
3 Tbs. chopped red onion
3 Tbs. chopped fresh basil
2 Tbs. olive oil
2 tsp. red-wine vinegar
1 clove garlic, minced
4 boneless, skinless chicken breast halves (about 1.5 lbs)
1/2 tsp. salt
1/4 tsp. pepper
6 oz. mozzarella cheese, thickly sliced
In non-aluminum bowl combine tomatoes, onion, basil, 1 Tbs oil, vinegar, and garlic; reserve.
Sprinkle chicken with salt and pepper. In large nonstick skillet heat remaining oil over medium-high heat; add chicken. Cook, turning once, until browned, 5-6 minutes per side.
Top with mozzarella. Reduce heat to medium; cover. Cook until cheese is melted and chicken is no longer pink in centers, 2-3 minutes.
Transfer to serving platter; top with tomato mixture.
10-19-2007, 11:20 AM #18susaneRegistered User Over 5,000 Posthas no status.
- Join Date
- Jan 2002
- Blog Entries
Chocolate chip chocolate pancakes.
1 TBS sugar
2 TSP baking powder
1C chocolate milk
1/2 TSP vanilla
1/4C mini chocolate chips
Mix dry ingredients.
Mix wet ingredients
we served with bananas and strawberries. I also added cinnamon
The boys loved them.Susan
Jake 8 yrs old
Tyler 6 yrs old
02-04-2008, 09:49 AM #19
Chicken and potato casserole
3 Leg quarters- Or as many as will feed your family
1 onion- diced
5 medium potatoes- peeled and sliced (not too thin)
1 28oz can crushed tomato
First place the potatoes on the bottom of a 13x9 baking pan. Cover with the diced onion. Pour the crushed tomato over the whole thing evenly. Sprinkle with onion powder, salt and pepper to taste. Arrange the chicken on top. Brush the chicken lightly with some of the crushed tomato, then sprinkle with the onion powder, salt and pepper. Cover with foil and bake at 400 degrees for 2 hours or until the chicken is done. Then bake uncovered to brown the chicken. Allow to cool for 10-15 minutes. Serve over rice.
This is a recipe from my MIL and my husbands favorite!
eta: This recipe does not work with chicken breast. For some reason the white meat gets extremely dry!
Last edited by MrsDarcy; 02-04-2008 at 09:59 AM.Mrs. Darcy
03-04-2008, 07:39 PM #20
Black Bean Quesadillas
4 (8 inch) flour tortillias
3/4 cup shreadded montery jack or cheddar cheese
1/2 cup canned black beans, rinsed and drained
1/4 c chopped fresh cilantro
1/2 tsp ground cumin
1. Preheat oven 450 degrees. Spray large baking sheet with non stick cooking spray. Place 2 tortillias on baking sheet, sprinkle with cheese.
2. Combine beans, cilantro, onions, and cumin and mix. Spoon mixture evenly over cheese; top each tortillia with tortillias. Spray tops with non stick spray.
3. Bake 10-12 minutes or until cheese is melted and tortillas are lightly browned. Cut into quarters and top with salsa and sour cream if desired.
By eli in forum Favorite RecipesReplies: 9Last Post: 05-03-2009, 10:25 PM
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