TheRecipesDatabase.com

Your Questions About Vegetable Recipes For A Crowd

Bill Johnson — Sun, 20 May 2012 07:05:02 +0000

Sandra asks…

Does any one have a good tasting and lower budget recipe for a Covered Dish Supper?

Someone sent me the DUMP CAKE recipe and yes!!!
That was wonderful and a HIT with the church crowd!
Now, if anyone has a favorite casserole(?) one that is preferably a little lower
and not too exotic in cost,or a salad or vegetable something
it would be great, mostly these dishes will be
cooked or prepared for our local church and community suppers.
Thanks for any recipes you care to share! Blessings to all in this tough economy.
Please Keep Praying for all of the world and the USA. Thanks!

Bill Johnson answers:

4-5 cooked and cubed chicken breasts ( Chicken salad casserole )
1 cup minute rice
1 cup of chicken broth
1/2 cup diced onions
1/2 cup diced celery
1 can cream of chicken soup
2 cups corn flakes
1 cup mayo
1 small package sliced almonds
1 can sliced water chestnuts
2 sticks of butter
salt and pepper to taste
Mix all ingredents except corn flakes and butter. Place in 9×13 pan. Melt butter and mix in corn flakes. Spread on top of chicken mixture. Bake at 350 for 35-40 minutes until done.

Lisa asks…

Fish Recipe for Large Buffet?

I’ll be hosting a party this fall with about 60 people. We will be serving food buffet style using large stainless steel chaffing dishes. I need a nice fish recipe that can be made ahead of time with very little effort and can sit in sauce on a buffet table for at least an hour without suffering too much. So, here are the requirements: No shellfish, fast to make, has sauce it can sit in, is an entree and not a pasta dish. Salmon is preferred. Anyone have experience cooking for a crowd like this?

Please don’t just send me a link to a site with tons of recipes…I’ve looked over them and am searching for something easy, tried and true.

I’m also making a roasted vegetable torte that has layers of eggplant and other roasted vegetables alternating with a ricotta cheese filling and tomato sauce, home made pesto tortellini in an Alfredo sauce, and spinach and goat cheese lasagna cupcakes. The fish dish needs to be a low-carb option.

Bill Johnson answers:

Teriyaki Salmon is a favorite in Hawaii….second to Lomi Lomi.

Serves/Makes: 60

4.995 cups orange juice
4.995 cups soy sauce
3 3/4 cups dry white wine
30 tablespoons vegetable oil
15 tablespoons grated fresh ginger
15 teaspoons dry mustard
15 teaspoons lemon juice
15 pinches sugar
15 cloves garlic, minced
7 1/2 teaspoons freshly ground black pepper
60 (6 oz. Size) salmon fillets

Combine orange juice, soy sauce, white wine, vegetable oil, ginger, dry mustard, lemon juice, sugar, garlic and pepper in shallow dish or large zip-lock plastic bag; add salmon fillets. Cover or seal, and chill 30 minutes, turning once.

Remove fillets from marinade, reserving marinade. Place fillets in a 13 x 9 inch pan. Bake at 450F for 10 minutes or until fish flakes easily with a fork. Remove from oven and keep warm.

Bring reserved marinade to a boil in a small saucepan; cook, stirring often, for 6 – 8 minutes or until reduced by half. Pour over fillets and serve.

Your Questions About Dessert Recipes For Two

Bill Johnson — Sat, 19 May 2012 07:05:02 +0000

Maria asks…

Healthier fruit dessert recipes?

My usual dessert is two or three scoops of Bluebell Natural Vanilla Bean ice cream with hot fudge (Yeah, I know). I’m going to try having this only once a week from now on but I sill have a sweet tooth. I do like fruit so what is a healthier fruit dessert (Preferably frozen) that is easy to make? I need to be able to only make enough for me or be able to store the leftovers easily.

Bill Johnson answers:

Fast Strawberry Frozen Yogurt Though we use strawberries here, you can use whatever frozen fruit you have on hand in this instant frozen yogurt.
4 servings, 3/4 cup each Active Time: 10 minutes Total Time: 10 minutes

Ingredients

* 1 16-ounce package frozen unsweetened strawberries, (about 3 1/2 cups)
* 1/2 cup sugar, preferably instant-dissolving
* 1/2 cup nonfat plain yogurt
* 1 tablespoon lemon juice
Preparation

1. Combine strawberries and sugar in a food processor and pulse until coarsely chopped. Combine yogurt and lemon juice in a measuring cup; with the machine on, gradually pour the mixture through the feed tube. Process until smooth and creamy, scraping down the sides of the workbowl once or twice. Serve immediately.

Nutrition
Per serving: 150 calories; 0 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 38 g carbohydrates; 2 g protein; 2 g fiber; 19 mg sodium; 173 mg potassium.
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Quick Mixed Berry Topping Frozen mixed berries become an almost instant fruit topping in the microwave. Serve over angel food cake or Greek-style yogurt.

Ingredients
* 2 cups frozen mixed berries
* 2 tablespoons sugar
* 1 1/2 teaspoons cornstarch

Preparation

1. Toss berries, sugar and cornstarch in a large microwave-safe bowl until well combined. Microwave on High for 2 minutes. Stir and microwave on High until slightly thickened and steaming, about 2 1/2 minutes more.

Nutrition
Per serving: 32 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 8 g carbohydrates; 0 g protein; 1 g fiber; 0 mg sodium; 0 mg potassium.

Http://www.eatingwell.com/recipes_menus/collections/15_minute_fruit_desserts#

GH******************************

Helen asks…

Romantic dinner for two recipes?

My boyfriend and I are celebrating our 3 year anniversary this August 1st. I want to do something with seafood, but I have a budget (under fifty would be ideal). My original thought was steak and lobster with a side, and dessert, but I hear that can add up. Links or full recipes would be ideal! Also, drink suggestions would be nice. I know he has a bottle of red wine (not sure what brand), but I was thinking white zinfandel but only if it compliments the dish thank you!
I’m cooking in my new home. lol.

Bill Johnson answers:

I’m not sure if you are good at cooking or not but I will give you a few easy recipes that will impress the heck out of him. I have a lot of staples in the house but I’m not sure what type of ingredients you have on hand and that would really determine if you can do this under $50.

You mentioned red wine so I skipped the seafood which, depending on what it is would most likely be paired with white wine.

1. Beef Medallions with Cognac Sauce (If you don’t have Cognac, you can get the little bottles very cheap at Beverages & More.

2. Boursin Scalloped Potatoes (Second best thing I have ever put in my mouth …you can find Boursin Cheese for a good price at Trader Joes if you have one (Few Ingredients involved)

3. Simple Sauteed Asparagus (Few ingredients involved)

4. Roy’s Famous Chocolate Souffle (Few ingredients involved)

Your Questions About Chicken Recipes Food Network

Bill Johnson — Fri, 18 May 2012 07:05:02 +0000

Nancy asks…

Does anyone out there have Giada’s Chicken Carbonara recipe? I can’t get into the Food Network site. HELP!!

Bill Johnson answers:

Giada’s Chicken Carbonara from foodnetwork.com:

2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)
Freshly ground black pepper
1/2 cup chopped walnuts, toasted
1 tablespoon finely grated lemon peel

Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.

Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.

Sandy asks…

Anyone know Adam’s recipe for the beer chicken on the finale of the Next Food Network Star?

I saw the episode and planned to write down the recipe when I rewatched it, but I accidentally deleted the episode.

Anyone know how to make that beer chicken? I just remember it had smoked paprika.

Bill Johnson answers:

I saw the episode and still like my recipe better. I’ll share it with you even though you are wanting Adam’s recipe.

Dave’s Famous Beer Can Chicken or Turkey
“Cast Iron Covered Wagon Cookin’” by David Herzog

For chicken:
1 3 to 4 lb. Whole fryer chicken, rinsed and patted dry
1 12 oz. Can of your favorite beer
2 Tbs. Granulated garlic
1 tsp. Kosher salt
1 tsp. Freshly ground black pepper
1 whole chipotle pepper in adobo sauce
Apple wood chips

For turkey:
1 14 to 20 lb. Turkey, rinsed, and patted dry
1 can Fosters beer
6 Tbs. Granulated garlic
2 Tbs. Kosher salt
1 Tbs. Freshly ground black pepper
3 whole chipotle peppers in adobo sauce
2 sprigs fresh rosemary (optional)
Apple wood chips

Preparation for the chicken and turkey are similar rub the garlic salt and pepper all over the outside and inside cavity of the bird open beer and remove about 2 regular swallows. Push pepper (s) into can of beer, 1 tsp. Garlic and rosemary sprig(s) into beer also. Carefully push beer can into the cavity of the bird, then stand the chicken in a 8” or 10” Dutch oven. Stand the turkey in a 12” deep Dutch oven. Carefully set the Dutch oven and bird into the bottom of a Weber kettle B.B.Q. And place hot ready briquettes around the Dutch oven. Use about 30 briquettes for a chicken and a charcoal chimney full for the turkey. Scatter wood chips over charcoal and place the lid of the Weber on top and bake the chicken for 45 minutes and the turkey for 2 to 2 ½ hours or until meat falls off the bones or thigh juice runs clear. DO NOT LIFT THE LID UNTIL AFTER THE FIRST 30 MINUTES! Carefully remove bird and Dutch oven from B.B.Q. Let rest 10 minutes before serving. You can save the juices to make a remarkable gravy for mashed potatoes or stuffing!

Your Questions About Recipes With Ground Turkey

Bill Johnson — Thu, 17 May 2012 07:05:02 +0000

Mary asks…

Recipes with ground turkey?

I am so hungry and all I have meat-wise in my fridge is ground turkey. So any good recipes? Thank you.

Bill Johnson answers:

My sis-in-law takes the ground turkey and places it in a single layer in a cake pan and bakes it. She drains it, cools it, and cuts it into squares (small ones). Then she makes a salad with kidney beans, avocadoes, diced tomatoes, diced onions, and Catalina salad dressing. She pours a little on the salad, mixes it up, and puts it in the refrigerator for 1 hour. When it’s time to serve, she serves it with the purple tortilla chips (you can use Doritos or any tortilla chip) and shows the company to crumble the chips in the bowl first, and then add the salad and give it a stir. She serves extra Catalina (sometimes she uses French Dressing also), on the side.

Enjoy!

Linda asks…

Do you have a unique healthy recipes with ground turkey?

Bill Johnson answers:

These are all unique and healthy!

Turkey Squash Casserole

INGREDIENTS:
1 pound ground turkey
1 tablespoon vegetable oil
2 cups sliced yellow summer
squash
1 medium onion, chopped
2 eggs
1 cup evaporated milk 1 cup shredded mozzarella
cheese
6 tablespoons butter or
margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup crushed saltines

DIRECTIONS:
1. In a large skillet, cook turkey in oil over medium heat until no longer pink. Add the squash and onion. Cook until vegetables are crisp-tender; drain.
2. In a bowl, combine eggs, milk, cheese, butter, salt and pepper. Stir into the turkey mixture. Transfer to a greased 8-in. Square baking dish. Sprinkle with the cracker crumbs. Bake, uncovered, at 375 degrees F for 35-40 minutes or until heated through.

Asian Roll Lettuce Wrap

INGREDIENTS:
1 pound ground turkey
1 tablespoon light soy sauce
1 teaspoon minced garlic
2 teaspoons minced fresh
ginger root

1 cup brown rice
1 cup water
16 large lettuce leaves
1 cup shredded carrots
1 cup green onions, thinly
sliced 1 cup sliced red bell pepper
1 cup sliced radishes

1/3 cup light soy sauce
1/3 cup water
3 tablespoons fresh lemon
juice
2 teaspoons minced garlic
1 tablespoon minced fresh
ginger root
1 teaspoon sugar

DIRECTIONS:
1. In a medium bowl, mix together ground turkey, 1 tablespoon soy sauce, 1 teaspoon minced garlic and 2 teaspoons ginger. Form into 16 meatballs and roll into ovals. Cover and refrigerate.
2. In a medium saucepan over medium heat, combine rice with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes, or until rice is tender.
3. Preheat the grill or broiler. Arrange rice, lettuce leaves, carrots, scallions, radishes and red peppers onto a serving platter or place each into a small bowl. In a medium bowl, mix together 1/3 cup soy sauce, 1/3 cup water, lemon juice, 2 teaspoons garlic, 1 tablespoon ginger, and sugar. Divide into 4 small dipping bowls.
4. Thread two meatballs onto each 10 inch skewer. Grill or broil for 10 to 12 minutes, turning occasionally to brown all sides. If broiling, line the broiler pan with aluminum foil and drain fat after 6 minutes.
5. To eat, place a leaf of lettuce onto the palm of your hand, spoon on a little rice, then a meat roll, and a few of the vegetables. Roll up and dip in dipping sauce or spoon sauce over.

Stuffed Peppers with Turkey and Vegetables

INGREDIENTS:
4 green bell peppers, tops
removed, seeded
1 pound ground turkey
2 tablespoons olive oil
1/2 onion, chopped
1 cup sliced mushrooms
1 zucchini, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 cup fresh spinach
1 (14.5 ounce) can diced
tomatoes, drained
1 tablespoon tomato paste
Italian seasoning to taste
garlic powder to taste
salt and pepper to taste

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat.
3. In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture.
4. Return peppers to the oven, and continue cooking 15 minutes.

Enchilada Stuffed Shells

INGREDIENTS:
15 uncooked jumbo pasta
shells
1 pound lean ground turkey
1 (10 ounce) can enchilada
sauce
1/2 teaspoon dried minced
onion 1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/2 cup fat-free refried beans
1 cup shredded reduced-fat
Cheddar cheese

DIRECTIONS:
1. Cook pasta according to package directions; drain. In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Stir in enchilada sauce and seasonings; set aside.
2. Place a rounded teaspoonful of refried beans in each pasta shell, then fill with turkey mixture. Place in an 11-in. X 7-in. X 2-in. Baking dish coated with nonstick cooking spray.
3. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Enjoy!

Your Questions About Recipes

Bill Johnson — Wed, 16 May 2012 07:05:02 +0000

Maria asks…

What recipes should I include in a recipe booklet for my college-aged friends?

As I’m a Home Economics major, for Christmas I’m planning on making small recipe booklets for all my college aged friends with a few basic recipes that they might not know how to make on their own. Any favorite meals, desserts, or breads that you wish you knew how to make? Any favorite recipes that you’d like to share?

Bill Johnson answers:

Appetizer –
Buffalo Chicken Dip

This tangy, creamy dip tastes just like buffalo chicken wings.
It’s best served hot with crackers and Celery sticks.
Or put it between flour tortillas, grill them and make quesadillas
Everyone loves the results!

Ingredients:
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
1/4 cup pepper sauce, such as Franks® Red Hot®
(or more if you want it hotter)
1 1/2 cups shredded Cheddar cheese

Serve with crackers and/or celery. Serves about 20

Directions:
Heat chicken and hot sauce in a skillet over medium heat, until heated through.
Stir in cream cheese and ranch dressing.
Cook, stirring until well blended and warm.
Mix in half of the shredded cheese, and transfer the mixture to a slow cooker.
Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.
Serve with celery sticks and crackers.
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Main Dish (loved by everyone)

Chicken and Dressing Casserole

2 pkg. Chicken Breasts, boneless and skinless (8 halves)
1 lg. Canister Stove Top Stuffing Mix (for chicken)
2 cans Cream of Mushroom Soup thin with 1-2 cans water
6-8 slices Swiss Cheese

Place raw chicken in bottom of 9×13 baking pan/dish. Place a slice of cheese over each chicken breast. Mix soup and water and pour over chicken and cheese. Prepare stuffing mix – servings for 8. I use a whole canister, because we love stuffing.

Cover with foil. Bake at 350 degrees for 1-1/2 hours. Uncover and bake for 30 more minutes.
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Side dish – Cheesy Potatoes

1 Bag Frozen Hashbrowns, partially thawed
1 can Durkee Onions
1-1/2 C. Shredded Cheddar Cheese
1 small container Sour Cream
1 can Cream of Chicken Soup
1/2 can Milk.

Put in crock-pot and cook on high for 4 hours. Stir occasionally.
Can be doubled to fill crock-pot.

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Dessert –
Inside Out Oreos (yumm-oh) Easy and impressive

1 package double stuffed Oreos (big package)
1 8oz. Package of cream cheese
White Chocolate (you want the wafers you can melt, not chips. I think you can find them at Michaels)

Finely grind Oreos, mix in cream cheese
Chill, form into balls once chilled
Melt white chocolate using double broiler dip the balls in the melted chocolate place on wax paper until set use a toothpick to dab a bit of white chocolate on the top to cover the hole left from dipping if so desired

It is important to dip the balls while they are cool. They will fall off the toothpick when dipping if too warm.

Ruth asks…

Can you use breadmaker recipes other than the recipes that come with the breadmaker?

I have bought a bread maker and in the instructions it says to not use any recipes that are not in the recipe book that comes with it. Can I use other recipes that are intended for the same size bread maker? Also, the recipes in the book it came with call for different flours: 405, 550, and 1050. Have you noticed any difference when using different types? Does it even make a difference? Can a bread machine be used to make anything besides yeast breads and mermalades?

Bill Johnson answers:

I have a bread maker and make all sorts of food.You have to esperiment by yourself and learn.I make baked maccaroni,stews,
sauces all by esperementing,not always with a good result but at last you get a good result.Just remember what you have done and write everything and settings for the next time not to forget.
I don’t know what kind of brand is your bread maker, mine is “easy bread”
good luck.

Cheers!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!