The "Foodie" Network

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  1. Ima Sikfuk
    Ima Sikfuk
    Hi MCP!!! Thanks for creating this group.
  2. cindyt
    Haaaaaaaaaaaaaaa! Great group!
  3. More Cheese Please


    Tomato sauce:
    1 ounce sun-dried tomatoes, packed without oil (about 1/4 cup)
    1 cup boiling water
    1 teaspoon olive oil
    2 cups chopped red bell pepper
    1 cup chopped onion
    2 (14.5-ounce) cans diced tomatoes, undrained (If I can't use fresh tomatoes I use Pomi Chopped Tomatoes- no sodium- really good... tastes very fresh... not like canned!)

    1/4 cup chopped fresh parsley
    2 tablespoons chopped fresh basil
    1 tablespoon balsamic vinegar
    1/4 teaspoon black pepper
    2 garlic cloves, minced

    (I also add hot red pepper flakes because I like a little spice!!!)
    1/4 cup all-purpose flour
    1/4 cup grated Parmesan cheese
    1/4 teaspoon black pepper
    4 (4-ounce) skinned, boned chicken breast halves
    1 large egg white, lightly beaten
    1 tablespoon olive oil
    Cooking spray
    1 cup (4 ounces) shredded part-skim mozzarella cheese (I use only whole milk mozzarella... it's my cheese weakness! I also add shaved parmesan and asiago cheeses when I bake it!)
    3 cups hot cooked linguine (about 6 ounces uncooked pasta) (I prefer Spaghetti... use whatever ya' like!!!)


    To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop tomatoes.Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add sun-dried tomatoes, bell pepper, and onion; sauté 7 minutes. Stir in canned tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic.
    Preheat oven to 350°.
    To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350° for 15 minutes. Serve over linguine.


    4 servings (serving size: 1 chicken breast half, 1 cup sauce, 1/4 cup cheese, and 3/4 cup pasta)

    Nutritional Information

    CALORIES 559(26% from fat); FAT 15.9g (sat 5.6g,mono 6.3g,poly 2g); IRON 6.1mg; CHOLESTEROL 93mg; CALCIUM 359mg; CARBOHYDRATE 58.1g; SODIUM 792mg; PROTEIN 46.3g; FIBER 6.4g

    Cooking Light, OCTOBER 2000
  4. cindyt
    Yummo! I'm going to try this. I have a cake batter to die for recipe that I'll post in a bit.
  5. Ima Sikfuk
    Ima Sikfuk

    Wolfgang Puck's Delicious Fudge Brownies


    8 oz. unsalted butter, cut into small pieces, plus extra for greasing the pan
    3/4 lb. bittersweet chocolate, coarsely chopped
    1 tsp. instant espresso powder or crystals, diluted in 1 tablespoon hot water (optional)
    1 1/2 C. all-purpose flour
    1 tsp. baking powder
    1/2 tsp. salt
    4 large eggs
    2 C. granulated sugar
    1 tsp. vanilla extract
    2 C. coarsely chopped walnuts or other nuts


    Position the rack in the center of your oven. Preheat the oven to 350 degrees. Butter an 8-inch square baking pan, or coat it with nonstick spray; dust its bottom and sides with a little flour, tapping out excess flour into the sink. Set aside.

    In the top of a double boiler or medium heatproof bowl set over but not touching simmering water, combine the butter pieces, chopped chocolate, and, if using, the diluted espresso. Stir until the chocolate has almost melted, but not quite completely. Turn off the heat, stir again, and leave to melt completely.

    In a mixing bowl, sift together the flour, baking powder and salt. Set aside.

    In a large heatproof mixing bowl set over but not touching simmering water, whisk the eggs, sugar and vanilla until the sugar dissolves. Transfer the mixture to the large bowl of an electric mixer and, on high speed using paddle or beaters, beat until pale yellow. (Alternatively, leave the mixture in its bowl, away from the heat, and beat with a handheld electric mixer).

    Scrape in the chocolate mixture with a rubber spatula, reduce the mixer speed to medium, and continue beating until well mixed. Reduce the speed to low and gradually add the flour mixture, continuing to beat just until combined. Add half of the walnuts and beat them in at low speed just until combined.

    Scrape the batter into the prepared pan. Sprinkle the remaining nuts evenly over the top.
    Bake until the brownies pull away from the side of the pan and a toothpick inserted into the center comes out clean, 40-45 minutes. Transfer to a wire rack to cool.

    To serve, use a table knife to cut the brownies in the pan into 9 squares, removing them with a spatula. Serve as is or with softly whipped cream or ice cream of your choice.
  6. More Cheese Please
    OOOOHHHHH Ima.... mmmmm.... I could just eat those right on up!!!!!!!!!!!!
  7. cindyt
    Bojebus! Brownies! I am gaining weight just looking at 'em. LOL.
  8. Ima Sikfuk
    Ima Sikfuk
    Damn MCP, I just ate, but now I want some pasta
  9. cindyt


    This cake batter reciepe has been in my family for generations. It's moist on the inside and crusty on the outside; you flavor it anyway you want from vanilla to lemon to chocolate to strawberry, and you can use it for bunt or pound cakes, layer cakes, cupcakes. I used it to bake a 50th wedding anniversary cake, and as the birthday cake baker at work, I used this batter. Everyone raved!


    2 cups all purpose flour
    2 cups granulated sugar
    1 cup Crisco shortening
    6 eggs
    2 teaspoons of Vanilla flavoring
    PAM flour in a can

    Mixing & cooking instructions
    Preheat over at 325 degrees

    Spray flour in your pan(s) or do it the old fashioned way with butter and flour, set pan(s) aside.

    In a large mixing bowl combine sugar and Crisco, cream until ingredients are well mixed. Add vanilla flavoring. Add eggs, one at a time. Add flour slowly. Mix well.

    Pour batter into pan(s).

    Cook for approximately 45 mins, depending on gas or electric oven and it's heating traits.

  10. More Cheese Please
    Shrimp Scampi with Tomatoes

    You will need:
    * 1 tablespoon olive oil
    * 1 zucchini
    * salt & fresh ground pepper
    * 6 cloves garlic, finely chopped
    * 1 small onion, finely chopped (I used 1/2 of a sweet vidalia onion)
    * 2 tsp Mrs. Dash Original seasoning (or to taste)
    * 31-40 count frozen, cooked shrimp
    * 1/2 cup butter (1 stick)
    * 2 tomatoes, chopped
    * 2 tsp dried parsley
    * 350g bow-tie pasta (I used half of a 700g box)
    * parmesan cheese
    In a pot of boiling water, cook pasta per package instructions. (I like mine
    al dente.)
    Slice zucchini fairly thin (about 1/4 in.) Add olive oil to large frying pan, and heat on medium heat. When oil is hot, add zucchini slices to oil. Sprinkle with salt and pepper. Cook until slightly browned (about 3-4 minutes), then flip (about 2 minutes). Salt and pepper other side of slices. Remove zuchinni to a paper towel-covered plate.
    In unwashed frying pan, add butter. Melt on medium high heat. Add garlic, onion and seasoning; sautee until onion is soft. Add shrimp, chopped tomato and cooked zuchinni. (Note: I used frozen, cooked shrimp. If you use raw shimp, you’ll need to adjust the recipe.) Heat until shrimp is hot - do not overcook! Add parsley. Make sure mixture is heated through.
    Drain pasta, and toss lightly with olive oil to prevent pasta from sticking if it will need to sit for more than a few minutes. When shrimp mixture is cooked, add to pasta and toss well.
    Sprinkle with parmesan cheese and serve.
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