Free Online Recipes

Chicken Temptation

Chicken temptation is a delicious chicken recipe, specially for those who are trying to cut back on red meat. This recipe is full of flavor and deliciousness.

Ingredients:

• 10 skinless, boneless chicken breast halves
• 1 Teaspoon of Fresh Lemon Juice
• Salt & Pepper (As per taste)
• 1/8 teaspoon celery salt
• 1 teaspoon paprika
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 1/3 cup dry sherry
• 1/4 cup grated Parmesan cheese.

Directions:

1. Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt and paprika to taste. Place in a slow cooker.
2. In a medium size bowl mix the mushroom and celery soups with the sherry/wine. Pour mixture over the chicken breasts and sprinkle with grated Parmesan cheese.
3. Cook on low setting for 8 to 10 hours, or on high setting for 4 to 5 hours.

Servings : 12

You can serve this over hot and fluffy rice, if desired.

For some this would be a fine recipe. But if you want more things to go in in the recipe, then you can add more spices, garlic, spinach, shredded carrots and can also double the sherry. You can also serve with it mashed potatoes and green beans.

Chocolate Chip Cookies

These cookies will be the winner every single time. This will definitely make your visitors beg for more cookies.

Ingredients:

• 1 cup butter flavored shortening
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 teaspoons regular vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups milk chocolate chips

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Serves: 24 Cookies!

If you can find Mexican vanilla extract then use it in place of regular vanilla extract. Mexican vanilla extracts can be found easily at some Mexican grocery stores.

Try it. So far many of my friends can’t stop saying “Thanks You! They were lovely cookies! Got some more?”. Believe me, everyone loves them

Strawberry Spinach Salad

There are two things you should know about Strawberry Spinach salad.

1. Your friends and colleagues are going to ask for this recipe every time they have it!

2. Your kids will love spinach.

Ingredients:

• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 1/2 cup olive oil
• 1/4 cup distilled white vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach – rinsed, dried and torn into bite-size pieces
• 1 quart strawberries – cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Directions:

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Serves: 4

Blueberries and Bananas along with Strawberries also goes well, however you need to substitute white onions with purple ones.

Strawberry and Spinach looks to be a very odd combination, but do try it. You will love it!

Marinated Chicken

Ingredients:

• 1/4 cup Dijon mustard
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon pepper
• 4 boneless, skinless chicken breast halves

Directions:
Combine the first five ingredients; spread on both sides of chicken. Place chicken on plate. Marinate at room temperature for 10-15 minutes or for several hours in the refrigerator. Grill, uncovered, over medium coals, turning once, for 10-15 minutes or until juices run clear.

Serves: 4

If you do not have a grill, then try this baking chicken in the oven along with this marinade. Prepare this great barbeque in 15 minutes and enjoy the mouth watering, low calorie marinated chicken!

Mango Peach Pineapple Salsa

Ingredients:

• 2 mangoes, peeled, seeded and chopped
• 2 small peaches, halved, pitted, and cut into 1/2-inch dice
• 4 tomatoes, chopped
• 1 white onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup diced fresh pineapple
• 1 cup chopped fresh cilantro
• 1 clove garlic, minced
• 2 tablespoons lime juice
• 1 teaspoon salt
• 2 tablespoons white sugar, or to taste
• 3/4 cup water

Directions:
Place the mango, peach, tomato, onion, red pepper, yellow pepper, pineapple, and cilantro in a mixing bowl. Stir in the garlic, lime juice, salt, sugar, and water. Cover and refrigerate at least 1 hour before serving.

Serves: 8

Tips: More Fruits can be used as a substitue. You can also add few jalapenos for a slight difference in taste!

Cheesecake Cookie Cups

Ingredients:

• 12 pieces Refrigerated Chocolate Chip Cookie Bar Dough
• 1 (8 ounce) package cream cheese
• 1/2 cup Sweetened Condensed Milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 (21 ounce) can cherry pie filling

Directions:

1. Preheat oven to 325 degrees F. Paper-line 12 muffin cups.
2. Place one piece of cookie dough in each muffin cup.
3. Bake for 10 to 12 minutes or until cookie has spread to edge of cup.
4. Beat cream cheese, sweetened condensed milk, egg and vanilla extract in medium bowl until smooth.
5. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
6. Bake for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack.
7. Top with pie filling. Refrigerate for 1 hour.

Tiramisu

Ingredients:

• Coffee Syrup
• 1/3 cup Water
• ½ cup Sugar
• 2 tbsps Coffee
• ¼ cup Brandy

Mascarpone Filling

• Cocoa powder
• 1/3 cup Sugar
• 2 tsps Vanilla Essence
• 150 gms Sliced Sponge cake
• -½ cups Heavy Whipping cream
• 400 gms Mascarpone Cheese (can even use hung Curd)

Method:

Syrup

1. Combine water and sugar in a small saucepan.
2. Bring to a simmer, stirring occasionally to dissolve sugar.
3. Remove from heat, cool.
4. Add coffee and brandy.

Filling

1. Whip cream with sugar and vanilla until soft peaks form.
2. Fold cream into softened mascarpone.

Assembly

1. Place a layer of the sponge cake slices in the bottom of a shallow dish.
2. Sprinkle with half the syrup.
3. Spread with half the filling.
4. Repeat with remaining sponge, syrup and filling, spreading the top smooth, using a metal spatula.
5. Cover with plastic wrap and refrigerate for up to 24 hours before serving.
6. Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.

This recipe makes 8 to 10 servings.

INGREDIENTS:

2 tbsp. olive oil
1/2 lb. mushrooms, chopped
1/2 lb. red peppers, roasted and chopped
1/2 c. carrots, sliced
1 1/4 tsp. garlic, minced
1 chicken, cooked, picked, and cut into bite size pieces
1 c. white wine
Pepper to taste
1/2 c. sherry
3 c. milk
2 oz. Prosciutto, shredded (may substitute with dried chipped beef)
1 (8 oz.) box lasagna noodles, cooked according to pkg. directions
7 tbsp. unsalted butter
3/4 c. onion, chopped
1/3 c. celery, chopped
1/2 tsp. rosemary, crumbled
2 tsp. salt
1 c. chicken broth
6 tbsp. flour
1 1/2 c. Parmesan cheese

DIRECTIONS:

In a small skillet, heat 1 tablespoon of the olive oil and 1 tablespoon of the butter; saute mushrooms. Remove from heat and add to red peppers. Set aside.

In another skillet, heat remaining 1 tablespoon of olive oil and 1 tablespoon of butter; saute onion, carrots, celery, and garlic. Season with rosemary. Add chicken and 1/2 cup wine. Increase heat to medium high and reduce wine, stirring often. Season with 1 teaspoon of the salt and pepper to taste. Remove from heat and set aside.

In a saucepan, melt remaining 5 tablespoons butter over medium heat. Stir in flour. Whisk in milk and let the sauce come just to a boil. Reduce to low heat and simmer until thickened. Stir in reserved broth mixture and 1/2 cup Parmesan cheese. Add remaining 1 teaspoon salt and pepper to taste. Stir until thickened.

In a 9 x 13 inch greased baking dish, spread a small amount of thickened white sauce. Arrange a layer of noodle on top. Layer half of the chicken mixture, half of the shredded Prosciutto, half of the mushroom mixture, 1 cup of the white sauce, 1/2 cup Parmesan cheese, and 1/3 cup Mozzarella cheese. Repeat layers and top with noodles, remaining sauce, and cheeses.

Bake for 30 minutes in a preheated 400 degree oven. Let stand 15 minutes before serving.

This dish may be assembled one day in advance and refrigerated until ready to bake.

INGREDIENTS:

1 c. heavy cream
1/2 c. chopped tomatoes
1/4 c. Romano cheese
1/4 c. shredded fontina
1/4 lb. mozzarella cheese
1 tbsp. ricotta cheese (if handy)
1/2 lb. Penne rigate
2 tbsp. butter

DIRECTIONS:

1. Preheat oven to 500 degrees.

2. Bring water to boil for penne.

3. In a mixing bowl, combine all the ingredients except the penne and butter. Stir well to combine.

4. Drop the penne into the boiling water and parboil for 4 minutes. Drain in a colander and add to the ingredients in a mixing bowl, tossing to combine.

5. Divide the pasta mixture among a few individual shallow dishes or 1 large shallow dish. Dot with the butter and bake until bubbly and brown on top, 7-10 minutes.

INGREDIENTS:

8 oz. sm. shell pasta, cooked as directed
2 tbsp. butter
2 tbsp. flour
1 1/2 c. milk
2 1/2 c. grated cheddar cheese, divided
2 oz. ham, cut into chunks or strips
1/2 c. scallions

DIRECTIONS:

Heat oven to 350 degrees. In small saucepan melt butter over medium heat and add flour. Cook, stirring, 2 minutes. Add milk and cook, stirring until thickened. Add 1 cup of cheese. Combine cheese sauce with cooked shells, 1 cup of cheese, ham, and scallion. Place in casserole dish. Top with extra cheese. Bake until browned and bubbly, about 10 minutes. Serves 2-4.