Free Online Recipes

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. chopped onion
1 c. sliced fresh mushrooms
1 c. sliced zucchini
1/2 c. chopped celery
1 clove garlic, minced
3 tbsp. butter, melted
1 (14 1/2 oz.) can whole tomatoes, drained & chopped
1 tsp. dried whole basil
1/2 tsp. salt
1/4 tsp. crushed red pepper
8 oz. shell macaroni, uncooked
3 c. chopped cooked chicken
1 1/2 c. whipping cream
2 c. (8 oz.) shredded Monterey Jack cheese
1/2 c. grated Parmesan cheese

DIRECTIONS:

Saute first 5 ingredients in butter until vegetables are crisp-tender. Stir in tomatoes, basil, salt and crushed red pepper; set aside.

Cook pasta according to package directions; drain. Combine pasta, vegetable mixture and chicken in a large bowl; spoon mixture into an 11 x 7 x 1 1/2 inch baking dish. Combine whipping cream and cheeses in a medium saucepan; cook over low heat until cheese melts, stirring frequently. Pour sauce over pasta mixture.

To store: Cover and refrigerate up to 24 hours. To serve: Bake, covered, at 350 degrees for 40-45 minutes or until thoroughly heated. Yield: 6-8 servings.

INGREDIENTS:

16 oz. pkg. frozen pasta accents garlic seasoning
2 tbsp. butter
3 tbsp. flour
2 c. milk
1/2 grated Parmesan cheese
1/4 tsp. salt
Dash of pepper
2 c. cubed cooked chicken
1 jar slices, drained mushrooms; optional

TOPPING:

1 c. bread crumbs
2 tbsp. grated Parmesan cheese
1 tbsp. butter

DIRECTIONS:

Set oven to 400 degrees. Thaw pasta and set aside. Over low heat, melt butter, stir in flour until
smooth. Cook until it bubbles. Gradually stir in milk, cook over medium heat for approximately 15 minutes or until mixture thickens, stirring constantly. Remove from heat and add grated cheese, salt, and pepper; stir until cheese is melted.

In ungreased 2 quart casserole, combine pasta, chicken, mushrooms, and sauce mixture, blending well. In small bowl combine all topping ingredients. Sprinkle over mixture. Bake at 400 degrees for 15-20 minutes or until bubbles form around edge. Let stand 3-5 minutes; serve. Makes 6 servings.

Recipe ingredients:

• 1 broiler-fryer chicken
• 3 tablespoons olive oil
• 2/3 cup red wine
• 1 stick cinnamon
• 3 cloves
• 2 whole allspice
• 1 bay leaf
• 1 (14 ounce) can tomatoes
• 16 black or green olives
• Salt and pepper, to taste

Recipe method:

• Wash and dry chicken. Season with salt and pepper and fry in the olive oil.
• Pour wine into the pan, add spices, bay leaf and tomatoes.
• Cover and simmer for 1 hour or until the meat is tender.
• Add olives the last 10 minutes, by which time the sauce should be thick.
• Serve with rice or pasta.

Ingredients:

• 1 (3 pound) broiler chicken
• 1 medium onion, chopped fine
• 3 cups boiling water
• 1 1/2 cups canned tomatoes
• 1 teaspoon cinnamon
• 1/3 cup olive oil
• Salt and pepper

Directions:

• Clean chicken thoroughly and cut into pieces.
• Heat olive oil in pan and brown chicken on both sides.
• Add onion, cinnamon, tomato and season to taste.
• Add 1 cup water. Cover and cook over low flame until chicken is almost done.
• Remove cover. Add rice and 3 cups boiling water. Cook over low flame until rice is tender.
• Add more water, if needed. Stir occasionally, but carefully, so as not to break up the chicken pieces.
• Remove from heat and allow to stand for a few minutes before serving.

Ingredients:

• 1 (2- to 3-pound) chicken, cut up
• 3 tablespoons olive oil
• 5 cloves garlic, chopped
• 3 yellow onions, chopped
• 3 cups tomatoes (fresh or canned), chopped
• 1 (6 ounce) jar green stuffed olives or 3/4 cup salad olives
• Black pepper, to taste
• 1 tablespoon dried oregano or 2 tablespoons chopped fresh
• 1 cup dry red wine
• Salt, to taste

Directions:

• Brown chicken in olive oil. Remove chicken and saute garlic and onions until tender.
• Add tomatoes and olives and saute until tomatoes are soft.
• Add pepper, oregano, wine and chicken.
• Cover and simmer about 30 minutes, or until tender.
• Taste for salt, as the olives are salty.

Ingredients:

• 1 broiler-fryer, cut up
• 5 cups water
• 1 onion, chopped
• 1 stalk celery, cut into 1-inch pieces (optional)
• 1 bay leaf
• 1 teaspoon salt
• 1/4 cup butter or margarine
• 1/3 cup all-purpose flour
• 3 large eggs, lightly beaten
• 1/4 cup grated Romano or Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1 (17 ounce) package commercial frozen phyllo pastry, thawed
• 1 cup melted butter or margarine
• Celery leaves (for garnish)

Directions:

• Combine first 6 ingredients in a Dutch oven. Bring to a boil. Cover, reduce heat, and simmer 40 minutes or until tender. Remove chicken, and cool slightly. Bone chicken, cutting meat into bite-size pieces. Set aside. Remove and discard celery and bay leaf, reserving 3 cups broth and onion mixture. Set aside.
• Melt butter in a Dutch oven over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved broth mixture. Cook over medium heat, stirring constantly, until thickened. Gradually stir about one-fourth of hot mixture into eggs. Add to remaining hot mixture, stirring constantly. Add cheese and next 4 ingredients. Cook over low heat, stirring constantly, about 3 minutes or until thickened. Add chick and set aside.
• Unfold phyllo, and cut the stack of sheets in half crosswise. Trim each half to a 13 x 9-inch rectangle. Cover with a slightly damp towel to prevent pastry from drying out.
• Coat bottom and sides of a 13 x 9-inch pan with melted butter or margarine. Layer 15 trimmed phyllo sheets in pan, brushing each with melted butter or margarine. Spread half of chicken mixture evenly over phyllo. Top with 12 additional trimmed phyllo sheets, brushing each with melted butter or margarine. Spread remaining chicken mixture over phyllo. Top mixture with remaining trimmed phyllo sheets, brushing each with melted butter or margarine.
• With a sharp knife, cut through only the top layer of phyllo to make 12 servings. Bake, uncovered, on lowest rack in oven at 375 degrees F for 1 hour.
• Let stand 10 minutes. Garnish with celery leaves, if desired.

Ingredients:

• 6 skinless chicken breasts
• 1 large can tomato sauce
• 1 small can tomato puree
• 1 can sliced mushrooms
• 1 can ripe olives
• 1 tablespoon garlic
• 1 tablespoon lemon juice
• 1 teaspoon oregano
• 1 onion, chopped
• 1/2 cup wine or brandy (optional)
• 2 cups uncooked rice
• Salt to taste

Directions:

• Wash and remove fat from chicken.
• Bake in 350 degree F oven for about an hour.
• Meanwhile, combine all other ingredients except rice.
• Put chicken and sauce in a crockpot on low heat and cook for at least 4 hours to blend flavors.
• Before serving, cook rice according to directions.
• Serve chicken and sauce over rice.

Ingredients:

• Flour (for dredging)
• Salt and pepper, to taste
• 1 (3 pound) frying chicken, cut into 6 to 8 serving pieces
• 1/2 cup olive oil
• 2 large red onions, peeled, chopped
• 3 garlic cloves, peeled, minced
• 1 1/2 cups peeled, chopped plum tomatoes
• 1/2 cup dry red wine
• 1/2 cup crumbled feta cheese
• 1 cup pitted Kalamata olives, rinsed and drained
• 1 teaspoon oregano

Directions:

• Combine flour, salt and pepper on a plate and lightly dredge the chicken.
• Heat 1/3 cup olive oil in a large, deep skillet and brown the chicken on all sides, over high heat. Remove with a slotted spoon.
• Add remaining olive oil to skillet and saute onions until wilted and lightly browned.
• Add garlic and stir for 30 seconds.
• Place chicken back in the pan.
• Pour in the tomatoes and wine and season with salt and pepper.
• Cover and simmer over low heat for about 45 minutes or until the chicken is tender.
• Ten minutes before removing from heat, add the crumbled feta and stir until melted.
• Five minutes before removing from heat, add olives and oregano.
• Serve warm.