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Chicken Piccata for Pressure Cooker

chicken breast

all-purpose flour

olive oil

shallots, sliced

garlic cloves, crushed

chicken broth

lemon juice

sherry wine

salt

white pepper

basil

pimento stuffed olive, minced

sour cream

potato starch flour

parmesan cheese (1 ounce) or 1/4 cup fontinella cheese, grated

lemon,

BBQ Chicken Sloppy Joes

onion, chopped

green bell pepper, chopped

lb chicken

barbecue sauce

hamburger buns

lettuce (optional)

cheddar cheese (optional)

We have been given some fresh corn by friends, since it was so fresh I didn't want any of the corn flavour to be removed so I boiled the corn.  This dish is simple yet quick could be used as a side dish or plate filler.

Corn on the Cob - Boiled

corn on the cob, remove husks

water

butter (optional) or 1 tablespoon margarine (optional)

salt, (optional)

black pepper, to taste (optional)

In a large pot, enough to hold the corn, fill it with water to cover the corn (the corn should float).

On a medium heat allow the pot of water to boil.  Once the water is boiled, add in the corn into the pot and cover.  Cook for 10-15 minutes depending on how soft you want your corn.

Drain water and remove corn on the cob. Be careful as cob will be extremely hot.

Top the corn with preferred seasons, herbs and spices. I prefer salt, pepper and butter.

i thought the recipe was perfect as is, it brought me back to some very fond childhood memories. I could never even imagine not piling on a bunch of salt, pepper, and butter because that's what my taste buds prefer. Just a thought for some of you who feel the need to put their 2 cents in on every comment section of every recipe and rewrite it with all the corrections the way they think it should be made, why not just post your own recipe on your own recipe page instead. Tweaking is one thing, and we all welcome that, but I find it extremely rude and disrespectful when people pick apart a recipe that someone else took the time out of their busy day to share with others who can benefit from it. If I wanted a recipe for a very bland corn on the cob in it's all natural state I would've picked one. I will say, I appreciate the fact that you weren't terribly rude in the way you went about it, most of the ones Ive read are, and those people ought to be ashamed of themselves, you know who you are. Thank You!

Say goodbye to Aunt Jemima! Once you taste these homemade pancakes, I think you'll agree they're much better than the boxed kind! Add a bit of vanilla or fruit (frozen blueberries work well) to make them extra special. If you want, mix up the dry ingredients in advance and give it away as a gift (with instructions on how to finish making the pancakes) or just store it for even quicker pancakes on Sunday mornings.

Basic Pancake Mix

sugar

baking powder

baking soda

milk

eggs

vanilla (optional)

vegetable oil

In a bowl, mix together all the dry ingredients.

Make a well in the centre and pour in the milk.

Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.

Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.

Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour in some pancake mix.

How much depends on how experienced you are at flipping pancakes and how big you want them. We do about 1/4 cup a time for small, easy-to-flip pancakes but you could make this as much as 1/2 cup of pancake mix.

If you are adding fruit, I like to sprinkle it on top of the pancake now.

When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.

The first pancake is always a bit of a test so adjust the batter by adding more flour if you need to make it thicker or more milk if you want a thinner pancake. In either case, just add a few spoonfuls at a time until you get it right.

Repeat the cooking process with the remaining batter. You may need to adjust the heat as pan tends to get hotter as you keep making pancakes.

Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.

My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this 
recipe. Have spaghetti one night and lasagna later!  Thanks to all of you who have tried my recipe and have written a review.  I read and appreciate every one of them!  Chef Note:  After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!

Jo Mama's World Famous Spaghetti

lbs Italian sausage,

small onion, chopped (optional)

-4 garlic cloves, minced

(28 ounce) can diced tomatoes

tomato paste

tomato sauce

water (for

parsley flakes

brown sugar

red pepper flakes

fresh coarse ground black pepper

red wine (a good Cabernet!)

lb thin spaghetti

cheese

In large, heavy stockpot, brown Italian sausage, breaking up as you stir.

Add onions and continue to cook, stirring occasionally until onions are softened.

Add garlic, tomatoes, tomato paste, tomato sauce and water.

Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.

Simmer on low, stirring frequently for at least an hour.  A longer simmer makes for a better sauce, just be careful not to let it burn!

Cook spaghetti according to package directions.

Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

Sharlene~W, This Was EXCELLENT, Permanent Keeper in our house!   I followed other’s suggestions of only ½ the water, and only 1 lb. of Italian sausage + 1 lb of ground beef and it turned out great. I will Definitely be making this again! This does make a lot, enough to freeze for another meal. I did add double garlic and onions in it because we like them so much. P.S. Our daughter thinks the name (Jo Mama's World Famous Spaghetti) is cool too, and spaghetti is her favorite. Usually she asks if the sauce is Ragu or not, then she grabs the garlic powder. I don't that's gonna happen for supper tonight. Thanks for another great Keeper!  
P.S. It didn't happen tonight, everyone loved it!

Make and share this Creamy Cajun Chicken Pasta recipe from Food.com.

Creamy Cajun Chicken Pasta

chicken breast halves, cut into thin strips

linguine, cooked al dente

cajun seasoning (your recipe, Cajun Seasoning Mix

butter

green onion

heavy whipping cream

sun-dried tomatoes

black pepper

garlic powder

parmesan cheese

Place chicken and Cajun seasoning in a bowl and toss to coat.

In a large skillet over medium heat, saut&eacute; chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.

Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.

Pour over hot linguine and toss with Parmesan cheese.

FANTABULOUS!!!!  This dish was sooooo good I have to give a play-by-play.  I added 1 lb of halfed whole white button mushrooms.  For the sundried tomatoe I went to my freezer and grabbed a few of Mirj's "Oven-dried tomatoes" (which I have freezer bags full of) instead.    The only other thing that I used that was a first for me was the cajun seasoning.  Ironically, I had just purchased Pampered Chef's Cajun Seasoning.  I doubt this had anything to do with it, but I have never used a pre-mixed cajun seasoning before.  I layed a bed of pasta on a platter and poured the sauce over it all and served it "family style."  We could have NEVER guessed what we were about to experience.  Honestly, with the exception of a straight-out alfredo, this is the best pasta sauce I have ever had.  The flavors just dance around in your mouth, not too overpowering, but they let you know they are there.  The entire meal my husband and I were scheming up different ways to make this recipe and we both agreed that we would like to try it with shrimp and also do just a veggie-version with lots of mushrooms, yellow/red/orange peppers, etc.  We are no food critics...but to us...this dish IS restaurant quality and is earning a spot in the front of the pasta section of my cookbook!!!  Thanks, Lorac, for this OUTSTANDING recipe!

This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs.

Olive Garden Copycat Zuppa Toscana

sausage

vidalia onion, chopped

bacon,

Accent seasoning (optional)

garlic

chicken

flour

heavy whipping cream (tempered)

Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med-high heat.

Add onions, garlic, salt, pepper, and red pepper flakes to Sausage and cook until onions are clear and aromatics of the seasonings blend together.

Reduce heat back to medium and place, potatoes, in the pot. and slowly add the Chicken Stock and water and stir. (use Chicken Bouillon envelope for extra flavor is Chicken Stock is weak).

Cook on medium heat until potatoes are done and stir occasionally. Once Potatoes are done, Add flour or cornstarch and simmer for another 15 minutes.

Reduce heat to lowest setting and sprinkle in your kale and cooked bacon and slowly pour cream while stirring.

Yum yum yum... this soup totally blew me away... it's DELICIOUS.  As a former Olive Garden employee who has the taste of Zuppa Toscana burned in my tastebuds, I can truly say that my soup tonight came out as a PERFECT match.  I did customize this recipe with the help of previous readers, so I recommend following it like this...  I used 1 lb of hot Italian sausage, 3 medium to large potatoes UNPEELED, 1 small onion, 3 strips of thick sliced bacon, 4 cloves of garlic, 3 cups of kale (veins removed and sliced thin like ribbons), 32 oz of chicken broth, 2.5 cups of water, and 1 1/4 cups of half and half.  I removed the casings from the sausage and browned the meat in a skillet, then putting aside in a stockpot.  Then in the same skillet, I cooked the bacon and onions side by side, and put the onions in the stockpot, and went to work chopping up the cooked bacon and also putting in the pot.  Then I sliced up all the potatoes... leave the skins on!... it creates awesome ribbons in the soup that add texture and flavor.  I sliced them lengthwise and then in half into 1/4 inch thick triangles.  Then I put the chicken broth, minced garlic, and water and let boil for about 30 minutes, until the potatoes were tender.  Then I added the kale and half & half and let simmer another 15 minutes or so until the kale was tender as well.  Although the hot sausage left a reddish colored film on top of the soup, it properly seasoned the soup without needing crushed red pepper (which the real OG recipe includes).  Remember this soup should have a nice zing to it so I found that hot italian sausage worked beautifully.  What a fabulous soup for this chilly weather!!  Bon Appetit!

Don't like broccoli? You can substitute baby bok choy or asparagus with equally good results in this quick and delicious dish.

Orange Sesame Broccoli

orange

canola oil

broccoli florets

ginger

garlic clove,

soy sauce

sesame oil

sesame seeds

Grate 1 tsp orange peel from the orange and squeeze 1/4 cup juice.

Heat the oil over medium high heat in a large skillet until hot.

Add the broccoli and cook for about 5 minutes, stirring occasionally.

Add ginger, garlic, and orange peel and cook 1 or 2 minutes longer until the veggies are tender, crisp.

In a small bowl, mix soy sauce, sesame oil and orange juice; add to skillet and cook 30 seconds.

Sprinkle with sesame seeds and serve immediately.

Nice and subtle with just the right amount of tang, used broccoli, beans and asparagus. Terrific!

Leave out the preservative and give your little one something simply good for them. I like to sneak in the grated carrot just to get another vegie into the mix but it's not necessary

Easy Granola Bars

corn syrup

peanut butter

granola cereal (bought

carrot, grated (optional)

In a 3 qt saucepan boil corn syrup for 1 minute only, stirring constantly.

Stir in granola and grated carrot if using.

Spread and pat in place with a spoon or dampened spatula.

Cool for an hour before cutting into bars.

I have made them twice as a breakfast item. Like other reviewers, I tweaked the recipe based on what I had on hand I didn't add carrot to either batches as I didn't have any and for the granola, I mixed it up such as Special K, Cheerios, Quaker Almond Grain. I also used agave instead of corn syrup. Today I doubled the batch. Hoping I calculated correctly. For us, it is important that it maintain a firm bar shape. I also used foil for ease of cutting &amp; cleanup

Make and share this Lunch Box Taco Chicken Soup recipe from Food.com.

Lunch Box Taco Chicken Soup

bacon, diced

mushroom, sliced

onion, diced

red pepper, diced

chicken,

(12 ounce) can kernel corn

taco sauce salsa

Cook bacon, until crisp, in a large saucpan.

Add vegetables and cook until onion is soft.

Add remaining ingredients and bring to a boil. Reduce heat and simmer for about 10 minutes.

Cool completely and then freeze in single serve containers. Defrost overnight, then warm in microwave until heated through. Pour into thermos and pack in lunch.

Send along small containers of cheddar and/or montery jack cheese, if desired, for garnish. This soup goes great with tortilla chips!

Very easy to make and so delicious! I'm not sure I will have any left to freeze.

This recipe is simplicity itself and delicious because of the heat. The panini maker puts beautiful grill lines on the bread and melts the peanut butter and jelly inside. This is as different from a regular PB&J as a scooter is from a bicycle. Try it, you and your kids will love it.

Peanut Butter and Jelly Panini

bread (I prefer multi-grain for nutrition)

peanut butter (from Wholefoods of Wild Oats)

grape jelly

Spread peanut butter liberally on one slice of bread.

Place the sandwich on a pre-heated panini maker.

(If you have toddlers, you might wait a minute to let the bread cool slightly for them).

Made for Pick a Chef Spring 2008. I didn't expect this to be so incredible; both the PB and J change composition entirely - you need to try it to see how good it is! I used sprouted whole grain bread and cut it with a cookie cutter for fun. I will warn you that this makes a big mess-I have the panini maker with the plates that go in the dishwasher but if you don't, get ready for some scrubbing! Highly recommended!

Quick and easy- hot and cheesy! Seasonings, bacon and two cheeses make this a really yummy side that is sure to please the pickiest people! Southern women will add bacon and cheese to any healthy veggie!

Zucchini They Will Eat!

zucchini

green onion, chopped

cheddar cheese, shredded

bacon

cheese,

salt and pepper

Fry bacon until crisp and drain on paper towel. (I use turkey bacon and a little cooking spray but you can use any kind you choose).

Drain grease from pan leaving just a light coating.

Add basil, salt and pepper and sautee until crisp tender - or softer if you like.

Add onion, bacon and cheeses and heat just until cheese to begin to melt.

If you like you can put it under the broiler for a few minutes to brown the cheese.

Delicious!  I tasted before adding the cheese, and it was perfect just like that.  So I saved the fat and calories and ate it without the cheese.  Just perfect.  Thanks for sharing!

These are wonderful and are almost too healthy to be true. Lots of calcium, protein, fiber, etc. I usually eat them without any topping and just keep popping them in my mouth! Yum. But a good jam will do them nicely as well.

Oatmeal Cottage Cheese Pancakes

oatmeal

cottage cheese

vanilla

Spray skillet with cooking spray and cook just like&quot;silver dollar&quot; pancakes, a few small ones at a time.

A few years ago I followed a recipe for cottage cheese pancakes that used whole wheat flour. I was searching for that when I found this recipe. I don't even want the other one anymore!<br/><br/>I used modifications suggested: two whole eggs instead of whites, and added a bit of cinnamon. While making them, I forgot I was supposed to blend it all and just mixed it in the bowl by hand, which still worked fine.<br/><br/>Thanks for this new favorite!

This is so much nicer than plain steamed or boiled cabbage. Try it on the cabbage haters in your family and see if it converts them.

Cabbage for Those Who Dislike Cabbage

butter margarine

green cabbage (about 1 normal-sized head)

-4 garlic cloves, minced (I use 4)

red wine vinegar

In a large skillet, heat butter and oil over medium heat; add cabbage, garlic and brown sugar to pan.

Saut&eacute; until the cabbage is limp, about 5 minutes or so.

Reduce heat to medium-low and stir in vinegar.

Cook, stirring very often, for approximately 20 minutes; taste and if cabbage is too crunchy for you, continue to cook for a few more minutes.

This is the recipe that I use, to get my husband 
to eat cooked cabbage, but if you add sliced ONIONS to the fry pan the dish takes on a whole new flavor--- like carmalized onions! It is delicious -believe me!

This is the best that (in over 50 years) I have EVER tasted. Please don't leave out the spices---makes the soup.

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