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Author Topic: Want to learn to cook with Daniel?  (Read 17084 times)

Offline Karen W.

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Want to learn to cook with Daniel?
« on: 03/10/2007 18:42:20 »


HEY a long time ago I promised you some easy recipes heres one .. for fall harvest time.. Yummy! You can substitute grape nuts cereal for thepecans if you wish.

Harvest Baked Apples

8    medium baking  apples
1 cup apple or orange juice
1/4 cup firmly packed brown sugar
1/2 tsp. ground cinnamon
1 cup (4 oz.) shredded CRACKER BARREL 2% Milk Reduced Fat Sharp Cheddar Cheese
1/4 cup raisins
1/4 cup PLANTERS Chopped Pecans, toasted

PREHEAT oven to 350F. Remove cores from apples to within 1/2 inch of bottoms of apples; pierce the skins with a sharp knife. Place apples in shallow baking dish.
COMBINE juice, sugar and cinnamon; pour over apples.
BAKE 30 to 35 min. or until apples are tender, basting occasionally with the juice mixture. Remove apples from oven. Combine cheese, raisins and pecans; spoon evenly into centers of apples. Let stand 1 min.
« Last Edit: 03/10/2007 18:51:22 by Karen W. »


 

Offline Karen W.

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« Reply #1 on: 03/10/2007 18:44:23 »
use red sweet apples it is better. Granny smith are a bit too tart!
 

Offline Karen W.

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« Reply #2 on: 03/10/2007 18:47:08 »
The Ultimate Stuffed Mushroom

20  medium   mushrooms
3 Tbsp. butter
2 Tbsp. finely chopped onions
2 Tbsp. finely chopped red peppers
14 RITZ Crackers, finely crushed (about 1/2 cup crumbs)
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
1/2 tsp. Italian seasoning

PREHEAT oven to 400F. Remove stems from mushrooms. Finely chop enough of the stems to measure 1/4 cup; set aside. Cover and refrigerate remaining stems for other use.
MELT butter in large skillet on medium heat. Add 1/4 cup chopped mushroom stems, the onions and peppers; cook and stir until vegetables are tender. Stir in cracker crumbs, cheese and Italian seasoning. Spoon crumb mixture evenly into mushroom caps. Place on ungreased baking sheet.
BAKE 15 min. or until heated through.

Substitute
Prepare as directed, using RITZ Reduced Fat Crackers and KRAFT Reduced Fat Parmesan Style Grated Topping.

Make Ahead
Mushrooms can be stuffed several hours in advance. Cover and refrigerate until ready to serve. Uncover and bake at 400F for 20 min. or until heated through.

 

Offline Mirage

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Want to learn to cook with Daniel?
« Reply #3 on: 03/10/2007 18:52:16 »
LOL I just read these in the diary thread, you left the "me too" part about the comment I made about flies.

It now looks like Want to learn to Cook with Daniel..........Me Too!  ;)

Sorry, it made me chuckle :)

Those recipes do sound good though, thank you hun  :)
 

Offline Mirage

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« Reply #4 on: 03/10/2007 18:53:00 »
And now you've edited it and I look like a dunce  ;) LOL
 

Offline Karen W.

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« Reply #5 on: 03/10/2007 18:57:11 »
LOL I just read these in the diary thread, you left the "me too" part about the comment I made about flies.

It now looks like Want to learn to Cook with Daniel..........Me Too!  ;)

Sorry, it made me chuckle :)

Those recipes do sound good though, thank you hun  :)

Yeah I spotted it and deleted it! LOL sorry bout .. lOL hows about we do some cooking Daniel...LOL LOL.. That did sound funny.. mind you accidental, sorry!
 

Offline Karen W.

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« Reply #6 on: 03/10/2007 18:59:26 »
And now you've edited it and I look like a dunce  ;) LOL
You don't ever look like a dunce .. LOL I just seen it after I posted! LOL

DANIEL IS NO DUNCE I EDITED MY FIRST POST! LOL
 

Offline Karen W.

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« Reply #7 on: 03/10/2007 19:02:45 »
Mallow-Topped Sweet Potato Bake

Prep Time:  10 min
Total Time: 30 min
Makes: 8 servings

30    JET-PUFFED Marshmallows, divided
1/4 cup (1/2 stick) butter or margarine
1 tsp. ground cinnamon
3/4 tsp. salt
3 cans (15 oz. each) sweet potatoes, drained

PREHEAT oven to 350F. Place 6 of the marshmallows, butter, cinnamon and salt in medium saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently. Place in large bowl of electric mixer.
ADD sweet potatoes; beat with electric mixer on medium speed until well blended. Spoon into lightly greased 1-1/2-quart baking dish; top with remaining marshmallows.
BAKE 15 to 20 minutes or until sweet potato mixture is heated through and marshmallows are lightly browned.


 

Offline Mirage

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« Reply #8 on: 03/10/2007 19:05:54 »
And now you've edited it and I look like a dunce  ;) LOL
You don't ever look like a dunce .. LOL I just seen it after I posted! LOL

DANIEL IS NO DUNCE I EDITED MY FIRST POST! LOL

LOL

I can tell that you're serious, you're using the red font  :o  ;)
 

Offline Karen W.

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« Reply #9 on: 03/10/2007 19:07:34 »
Bruschetta Chicken Bake

Prep Time:  10 min
Total Time: 40 min
Makes: 6 servings, 1 cup each


1  can  (14-1/2 oz.)  diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 400F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
PLACE chicken in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
BAKE 30 min. or until chicken is cooked through.

Serving Suggestion
Serve with cooked green beans and a bagged salad tossed with your favorite Dressing. Light or otherwise

Substitute
Prepare as directed, omitting the garlic and using Stove top Stuffing Mix Italian Style with Roasted Garlic.

 

Offline Karen W.

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« Reply #10 on: 03/10/2007 19:08:56 »
And now you've edited it and I look like a dunce  ;) LOL
You don't ever look like a dunce .. LOL I just seen it after I posted! LOL

DANIEL IS NO DUNCE I EDITED MY FIRST POST! LOL

LOL

I can tell that you're serious, you're using the red font  :o  ;)

Yes quite serious! LOL You remembered the red font! LOL You are good!LOL
I liked your idea it works well!
 

Offline Mirage

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« Reply #11 on: 03/10/2007 19:22:29 »
And now you've edited it and I look like a dunce  ;) LOL
You don't ever look like a dunce .. LOL I just seen it after I posted! LOL

DANIEL IS NO DUNCE I EDITED MY FIRST POST! LOL

LOL

I can tell that you're serious, you're using the red font  :o  ;)

Yes quite serious! LOL You remembered the red font! LOL You are good!LOL
I liked your idea it works well!

How could I not remember the red font ;)

Although I do forget to use the red font ;)
 

Offline Karen W.

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« Reply #12 on: 03/10/2007 19:39:12 »
Me too sometimes.. LOL! Thanks Daniel..
 

Offline neilep

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« Reply #13 on: 03/10/2007 21:16:18 »
HUNGRY !!!!!
 

Offline kdlynn

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« Reply #14 on: 03/10/2007 21:16:59 »
oh good dan's learning to cool. we won't starve if i don't cook. yay!
 

Offline Mirage

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« Reply #15 on: 03/10/2007 21:20:00 »
oh good dan's learning to cool. we won't starve if i don't cook. yay!

I haven't started yet, might take a while ;)
 

Offline kdlynn

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« Reply #16 on: 03/10/2007 21:21:02 »
although the timing seems odd. doesn't your mom cook?
 

Offline Karen W.

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« Reply #17 on: 03/10/2007 21:23:46 »
 

Offline Karen W.

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« Reply #18 on: 03/10/2007 21:24:40 »
oh good dan's learning to cool. we won't starve if i don't cook. yay!

Oh so you can cook too! I put what I am cooking for dinner tonight in the diary thread!
 

Offline neilep

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« Reply #19 on: 03/10/2007 21:27:22 »
Still Hungry !!

Good job I don't live in Hungary cos then I'd be famished !!
 

Offline Karen W.

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« Reply #20 on: 03/10/2007 21:29:34 »
Heres whats on for my house tonight for dinner. I am inviting my imaginary friends!

Tonight I am baking a large black forest ham smothered in pineapple and cloves that have been placed over a layer of patted on brown sugar.

I am also making rosemary Garlic potatoes with rosemary fresh from my bush and cloves of crushed garlic sauteed and added and tossed with the quartered up potatoes( small red ones, drizzled with virgin olive oil and then placed on a baking sheet and baked until done.

Oh yes and a garden salad served with multiple topping to offer even the pickiest eater! LOL! I think I might bake a loaf of bread ..Mayne a soft Italian herb bread with nice french butter!

I am taking suggestions for a vegetable dish to go along with it! Any suggestions???
 

Offline Karen W.

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« Reply #21 on: 03/10/2007 21:32:13 »
Still Hungry !!

Good job I don't live in Hungary cos then I'd be famished !!

Me too!

It is a thing you don't live there!!! LOL

 

Offline Mirage

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« Reply #22 on: 03/10/2007 21:40:33 »
Still Hungry !!

Good job I don't live in Hungary cos then I'd be famished !!

LOL you terror, loves it I do :)
 

Offline Mirage

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« Reply #23 on: 03/10/2007 21:41:10 »
although the timing seems odd. doesn't your mom cook?

She certainly does :) I asked her to teach me when I move back ;)
 

Offline Karen W.

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« Reply #24 on: 03/10/2007 21:45:33 »
I bet she is a good cook!
 

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