Delia Smith - Oatmeal cookies

1 1/2 cups whole wheat flour

3/4 cup rolled oats

1/2 cup butter

4 tsp brown sugar

1 tsp baking powder

1/2 tsp salt

1/2 tsp hot curry powder

1 tbsp milk

Preheat oven to 350.

Mix all the ingredients. The mixture is quite dry, but should still hold together when squeezed into a ball. If too dry, add another tbsp of milk.

Break the mixture up into quarter-sized balls of dough (about 1 1/2 tbsp per cookie). Flatten them to about 1/4" inch thick, (or until the cookie is about 1 1/2" in diameter). Place them on the cookie sheet as close together as you like - they don't spread or flatten out while baking.

Bake for 15-20 mins.

Best eaten with a nice sharp cheese, especially Stilton.

Delia Smith - "Oatmeal Crack"

1 cup steel-cut oatmeal

2 1/2 cups rolled oats

1 cup brown sugar

1 cup butter

Pre-heat oven to 375.

Mix all the dry ingredients. Melt the butter in the microwave - about 50 seconds.

Pour the butter in with the dry ingredients and mix thoroughly.

Press the mixture evenly into a large cookie sheet pan, and bake for approx 15 mins.

Let it cool a little to a soft toffee consistency before trying to cut it.

Cut it into squares but leave them in the pan. When it has cooled enough that the squares don't fall apart, remove them from the pan to let them cool fully.

Delia Smith - Yorkshire Pudding

2 cups flour

9 oz milk

6 oz water

3 egg

Salt & pepper (optional)

Oil

Put enough oil into the cups of a 12-cup muffin pan to cover the bottom of each cup. Set oven to broil with the muffin pan in there. Mix the liquid ingredients. Put the flour into a bowl and mix all the liquid to make a smooth batter.

Remove pan from oven and close the oven door. Pour the mixture evenly into the cups and return the pan to the oven.

Cook on broil for 10 minutes, then reduce heat to 400. Bake for another 40 minutes, watching to ensure they don't overcook.

Laura-Zucchini Bread

Ingredients

• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/3 cup water
• 2 cups grated zucchini
• 1 teaspoon lemon juice
• 1 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Capellini Pormadoro-Olive Garden

Capellini Pomodoro

Prep Time:	10 minutes
Cook Time:	10 minutes
Serving Size:	4 8 12

Ingredients
14 oz capellini pasta (angel hair)
8 medium tomatoes, cut into ½” pieces
11 fresh basil leaves, chopped
2 cloves garlic, chopped
6 Tbsp olive oil
Salt and freshly ground pepper, to taste

Procedures

1. COOK capellini pasta according to package directions.
2. MIX diced tomatoes, chopped basil, garlic and oil. Season with salt and pepper.
3. DRAIN pasta. Toss pasta with tomato mixture in a sauté pan and heat throughout.
4. SERVE immediately.

Tuscan Garlic Chicken-Olive Garden

Tuscan Garlic Chicken

Prep Time:	15 minutes
Cook Time:	30 minutes
Serving Size:	4 8 12

Ingredients
4 each (4 oz) boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package directions
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cups Parmesan cheese, grated

Procedures
Pre-heat oven to 350ºF.

1. MIX 1½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
2. HEAT 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary.
3. PLACE cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165°F.
4. HEAT 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.
5. COAT cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.

Chicken & Sassage Mixed Grill-Olive Garden

Chicken & Sausage Mixed Grill

Prep Time:	1 ½ hours
Cook Time:	30 minutes
Serving Size:	4 8 12

Ingredients
Marinade
2 tsp red pepper oil
2 Tbsp fresh rosemary, chopped
1/2 cup fresh lemon juice
1 tsp salt
3 bay leaves, broken into pieces
2 large garlic cloves, pressed
1/4 cup extra virgin olive oil

Skewer
2 lbs skinless, boneless chicken breasts (4 oz each)
1 lb Italian sausage links, mild
1 pt cherry tomatoes
1 bag bamboo skewers, soaked in water for at least 30 minutes
3 lemons, cut in half
Rosemary sprigs (2)

Procedures
Marinade

1. MIX pepper oil, rosemary, lemon juice, salt, bay leaves and pressed garlic in a large baking dish.

Skewer

1. CUT each piece of chicken in half length-wise. Thread each chicken piece onto a skewer; add a cherry tomato to the end of each skewer. Place chicken skewers in the marinade and marinate for at least 3 hours.
2. BAKE sausage at 350°F for 20 minutes. Cut each link into three pieces and set aside.
3. GRILL chicken until juices run clear and pieces are completely cooked.
4. THREAD sausage pieces on skewer. Grill until sizzling and juices are running.
5. PLACE cooked skewers on large platter. Garnish with rosemary sprigs, lemon halves and any remaining cherry tomatoes.

Penne Romana-Olive Garden

Penne Romana

Prep Time:	15 minutes
Cook Time:	15 minutes
Serving Size:	4 8 12

Ingredients
Romana Sauce
1/2 cup extra virgin olive oil
3/4 cup yellow onion, chopped in 1/4”pieces
1/2 tsp crushed red pepper
1 Tbsp garlic, minced
2 cups white wine
2 tsp rosemary, chopped (1/2 tsp dry)
1 Tbsp parsley, chopped (1/4 tsp dry)
Salt to taste
2 1/2 Tbsp corn starch
2 cups chicken broth

Pasta
1 Tbsp extra virgin olive oil
2 cups green beans, blanched
1 cup tomato, diced
4 cups Romana sauce (see above)
4 cups penne pasta, cooked according to package directions
3 Tbsp Romano cheese
3 Tbsp Parmesan cheese

Procedures

1. HEAT oil in a small saucepan at medium-high heat. Add onions and crushed red pepper. Cook until soft, about 5 minutes, stirring frequently. Add minced garlic and cook for one minute. Whisk in wine, rosemary, parsley and salt.
   
2. WHISK cornstarch and chicken broth in a separate bowl. Add mixture to sauce and stir well. Bring to a boil and set aside.
   
3. HEAT sauté pan over medium high heat. Add green beans and tomato and cook for 1 minute. Add Romana sauce and cooked, drained penne pasta. Add Romano and Parmesan cheeses. Stir well to ensure pasta is completely coated.
   
4. SERVE hot.

Shrimp Scampi-Olive Garden

Shrimp Scampi Prep Time: 25 minutes Cook Time: 30 minutes Serving Size: 4 8 12 Ingredients 1 1/2 lb medium fresh shrimp, shelled 2 Tbsp olive oil 1 medium onion, diced 1/2 cup white wine 3 cloves garlic, crushed 3 Tbsp parsley, finely chopped 1 pinch crushed red pepper 4 oz butter 1/2 lb angel hair pasta, cooked according to package directions Salt and pepper to taste Procedures HEAT oil in a saute pan. Add onion and sauté for 2 minutes. Add garlic and sauté for 1 minute; do not brown. Add butter, wine, red pepper, salt and pepper and reduce by half. ADD shrimp and cook 1-2 minutes until fully cooked. TRANSFER pasta to plate and top with shrimp mixture.

Chicken Castellina-Olive Garden

Chicken Castellina

Prep Time:	25 minutes
Cook Time:	25 minutes
Serving Size:	4 8 12

Ingredients
Sauce
1/4 cup pancetta (or bacon), diced
6 Tbsp butter, cubed
1 tsp garlic, chopped
¼ cup sun-dried tomatoes, diced
1 ½ cups heavy cream
1 ½ cups milk
1 oz cornstarch
¼ cup Parmesan cheese, grated
½ cup smoked Gouda cheese, chopped
1/4 tsp salt
1 Tbsp fresh rosemary, chopped
8.5 oz can sliced artichokes, drained
1/4 tsp pepper
¼ cup mushrooms, sliced
1 1/2 lbs pasta of choice, cooked according to package directions

Chicken
1 1/2 lbs skinless/boneless chicken breasts, cut in 1 - 1 ½” pieces
¾ cup flour
1/2 tsp salt
1/4 tsp pepper
3 Tbsp olive oil
¼ cup white wine

Fresh parsley, chopped (for garnish)

Procedures
Sauce

1. SAUTÉ pancetta (or bacon) in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown).
2. WHISK in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously.
3. REMOVE from heat and let stand uncovered.

Chicken

1. MIX flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour.
2. HEAT olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.
3. ADD wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat.
4. TRANSFER drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta.
5. GARNISH with chopped parsley and serve.

Chicken Marsala-Olive Garden

Chicken Marsala

Prep Time:	30 minutes
Cook Time:	30 minutes
Serving Size:	4 8 12

Ingredients
4 chicken breasts, boneless & skinless
1/2 cup flour
Salt to taste
Pepper to taste
Dried oregano to taste
4 Tbsp oil
4 Tbsp butter or margarine
2 cups fresh mushrooms, sliced
1 cup Marsala wine

Procedures

1. POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
2. COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
3. HEAT oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
4. COVER and simmer for about 15 minutes.
5. TRANSFER to serving plate.

Olive Garden Chicken Scampi

Olive Garden Chicken Scampi White Sauce:

(You'll want to make this first, as it will be used as one of your ingredients later.)

• Heat 1 tbsp. butter in a non-stick skillet over medium heat; melt completely.
• Add 2 tbsp. flour. Cook 2 minutes on medium. Stir constantly.
• Slowly add 3/4 cup 2% or whole milk, stirring constantly, until a "gravy-like" consistency has been achieved.
• Heat until just before boiling, stirring. Remove from heat and set aside.

Olive Garden Chicken Scampi Ingredients...

Scampi Sauce:

• 1 cup (2 sticks) butter
• 2 tbsp. fresh, crushed garlic
• 2 tbsp. chicken stock
• 3/4 cup dry white wine (chablis or riesling are best)
• 1 cup water
• 1/4 cup white sauce (see recipe above)
• 1 tsp. crushed red pepper
• 2 tbsp. Italian seasoning
• Black pepper, to taste
• 
  
• 
  

The Rest:

• 1/2 pkg. angel hair pasta, cooked and drained
• 2 large, boneless & skinless chicken breasts, sliced into desired size tenderloins.
• 1 thinly sliced green bell pepper
• 1 thinly sliced yellow bell pepper
• 1 thinly sliced red bell pepper
• 1/2 red onion (more, if desired), thinly sliced
• Extra virgin olive oil, as needed
• 10 whole garlic cloves (mmmmmmmm!)

Olive Garden Chicken Scampi Directions...

Scampi Sauce:

1. In medium saucepan, melt butter over low heat.


2. Add garlic, Italian seasoning, and crushed red pepper. Saute for 2 minutes.


3. Add wine, water, and chicken stock. Stir until well combined and simmer for 30 minutes, stirring occasionally.


4. Add white sauce and stir until slightly thickened, about 3-5 minutes.

The Rest:

1. Drizzle olive oil into the bottom of a small sautee pan over low heat.


2. When oil is warm, add garlic cloves and cover with lid.


3. Braise garlic for 15-18 minutes on low heat. Garlic should turn out soft and golden.


4. Drizzle olive oil into the bottom of a large saute pan over medium heat.


5. When oil is hot, add chicken tenderloins, turning when 1/4 of the way cooked.


6. When chicken is about half-way cooked, add bell peppers and onions. Saute for 2-3 minutes.


7. Add angel hair pasta, sauce, and garlic cloves. Saute until sauce is heated through and chicken is completely cooked, about 3 minutes.

Mushroom-Sauced Pot Roast

ingredients

1 1-1/2-pound boneless beef chuck eye roast, chuck pot roast, eye round roast, or round rump roast

4 medium potatoes (about 1-1/2 pounds), quartered

1 16-ounce package frozen tiny whole carrots

1 4-ounce can (drained weight) mushroom stems and pieces, drained

1/2 teaspoon dried tarragon or basil, crushed

1/4 teaspoon salt

1 10-3/4-ounce can condensed golden mushroom soup

directions

Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 4-1/2-quart slow cooker. Set aside.

In the slow cooker combine potatoes, frozen carrots, mushrooms, tarragon or basil, and salt. Add roast. Pour mushroom soup over mixture in slow cooker.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Makes 5 or 6 servings.

Chicken-Orzo Soup

Nothing says comfort like a bowl of hearty chicken soup. Pair with a sandwich for a simple, heartwarming dinner option.

Yield: 4 servings (serving size: about 1 1/2 cups)

Ingredients

1 (32-ounce) container fat-free, less-sodium chicken broth, divided

1/2 cup uncooked orzo

2 teaspoons olive oil

2/3 cup coarsely chopped carrot

1/2 cup coarsely chopped celery

1/2 cup chopped onion

3/4 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes

1 1/4 cups water

3 fresh parsley sprigs

1 fresh thyme sprig

4 cups fresh baby spinach

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/8 teaspoon black pepper

Preparation

1. Bring 1 3/4 cups broth to a boil in a medium saucepan. Add orzo; cook 10 minutes or until done. Drain.

2. While orzo cooks, heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add carrot, celery, onion, and chicken; cook 3 minutes, stirring constantly. Stir in remaining 2 1/4 cups broth, 1 1/4 cups water, parsley, and thyme; bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. Discard herb sprigs. Add orzo, spinach, juice, salt, and pepper; simmer 1 minute.

Nutritional Information

Calories:

224

Fat:

4.7g (sat 0.9g,mono 2.3g,poly 0.7g)

Protein:

22g

Carbohydrate:

22.6g

Fiber:

3g

Cholesterol:

47mg

Iron:

1.5mg

Sodium:

750mg

Calcium:

43mg

Candace-Chinese Pork Chops

Chinese Pork Chops

6 boneless pork loin chops (4 ounces each)

1 small finely chopped onion

1/3 cup ketchup

3 tbsp brown sugar

3 tbsp reduced sodium soy sauce

3 tbsp water

1 garlic clove, minced

1 tsp ground ginger

3 cups hot cooked rice

Coat crock with non stick cooking spray, place chops in bottom. Combine the rest of the sauce ingrediants in a small bowl and pour over chops. Cook on low 3 to 4 hours or until meat is tender. Serve over rice with cooking juices.

I also added a roughly chopped green pepper since I like that in Chinese food and I'll be serving it over jasmine rice. I may also thicken it with cornstarch and water if the sauce is too thin. I'll let you all know how it turns out.

Candace-Tex Mex Bean and Rice Cassarole

Tex Mex Rice and Bean Casserole

* 1 sprays cooking spray

* 1 cup canned yellow corn, drained, or frozen, thawed corn kernels

* 1 Tbsp canned green chili peppers, chopped, mild or hot

* 15 oz canned pinto beans, drained and rinsed

* 1 cup cooked brown rice, fresh or day old

* 3/4 cup shredded reduced-fat Mexican-style cheese

* 3/4 cup fat-free sour cream

* 1/4 tsp chili powder

* 1/4 tsp table salt

* 1/8 tsp black pepper

* 2 Tbsp scallion(s), chopped (dark green part only)

* 2 Tbsp shredded reduced-fat Mexican-style cheese

* Preheat oven to 350ºF. Coat a 2-quart glass baking dish with cooking spray.

* In a large bowl, combine corn, chilies, beans, rice, 3/4 cup of cheese, sour cream, chili powder, salt and pepper; stir in scallions.

* Spoon mixture into prepared baking dish and bake for 30 minutes. Remove from oven and sprinkle with remaining 2 tablespoons of cheese. Return to oven and bake until cheese melts and casserole is slightly bubbly, about 10 minutes more. Let stand for 5 minutes to firm up before slicing into 6 pieces. Yields 1 piece per serving.

Notes

* Change the beans or cheese to your liking: white or black beans, reduced-fat cheddar or Monterey Jack cheeses all work well.

If you want to brown the cheese more, place the dish (make sure it's broiler safe) under the broiler for a minute or two.

Points~ POINTS® Value: 4

Servings: 6

Preparation Time: 15 min

Cooking Time: 40 min

Level of Difficulty: Easy

Candace-Roasted Asparagus Lasagna

Roasted Asparagus Lasagna

Ingredients:

* 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces

* 1 cup sliced fresh mushrooms

* 2 tablespoons olive oil, divided

* 2 tablespoons butter

* 3 tablespoons all-purpose flour

* 1/4 teaspoon salt

* 1/8 teaspoon white pepper

* Dash ground cloves

* 1-1/2 cups milk

* 1 cup thinly sliced red onion

* 2 garlic cloves, minced

* 12 lasagna noodles, cooked and drained

* 1-1/2 cups (6 ounces) shredded mozzarella cheese

* 3/4 cup grated Parmesan cheese

Directions:

Place asparagus and mushrooms in a shallow roasting pan. Drizzle with 1 tablespoon oil; toss to coat. Bake at 450° for 8-10 minutes or until vegetables are browned; set aside. Reduce heat to 350°. In a large saucepan, melt butter. Stir in the flour, salt, pepper and cloves until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside. In a large skillet, saute onion and garlic in remaining oil until tender. Remove from the heat; add roasted asparagus and mushrooms. In a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray, layer four noodles, a third of the asparagus mixture, a third of the white sauce, 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layers twice. Cover and bake at 350° for 35 minutes. Uncover; bake 10-15 minutes longer or until heated through. Let stand for 15 minutes before cutting. 12 servings.

Candace-Creamy Pork Chops

4 servings (serving size: 1 pork chop and 1/2 cup sauce)

Ingredients

* 6 tablespoons all-purpose flour, divided

* 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)

* Cooking spray

* 1/3 cup minced shallots (about 2)

* 2 teaspoons bottled minced garlic

* 1 (8-ounce) package presliced mushrooms

* 2 teaspoons chopped fresh thyme

* 1 cup fat-free, less-sodium chicken broth

* 1/4 cup Marsala wine or dry sherry

* 1/4 teaspoon salt

* 1/4 teaspoon black pepper

Preparation

Heat a large nonstick skillet over medium-high heat. Place 1/4 cup flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan.

Add shallots, garlic, and mushrooms to pan; sauté 3 minutes or until moisture evaporates. Add remaining 2 tablespoons flour and thyme to pan, and cook for 1 minute, stirring well. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens.

Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.

Nutritional Information

Calories:

242 (25% from fat)

Fat:

6.8g (sat 2.5g,mono 2.9g,poly 0.6g)

Protein:

27g

Carbohydrate:

15.4g

Fiber:

1.1g

Cholesterol:

67mg

Iron:

2.1mg

Sodium:

299mg

Calcium:

44mg

Candace-Dorito Cassarole

Preheat oven to 350. Spray a 9?x13? baking dish with Pam.

Brown ground beef; drain.

Stir in chili powder or taco seasoning, soup, and Rotel.

Crush Doritos and sprinkle half in bottom of baking dish. Add a layer of meat mixture, half the cheese, and another layer of Doritos.

Add remaining meat. Top with cheese.

Bake 30-40 minutes or until bubbly

Karen Schmid - Chicken Divan

2 or more cups cooked brown rice
2 bunches fresh broccoli, lightly stemmed & chopped
2-3 cups cooked chicken, cubed
2 cans cream of mushroom soup (see recipe below)
½ cup mayonnaise
1-2 tsp lemon juice
1 Tbsp curry
½ cup grated cheese
½-3/4 cup bread crumbs
1 tsp melted butter, optional

Since canned soups often contain MSG, I have learned how to make it from scratch, see below. It is also a lot healthier this way, because you can use whole wheat flour and raw milk, if you like. Use one recipe of the soup to replace these cans.

Combine soup (whether canned or homemade) with mayo, lemon and curry. Keep the mixture relatively thin by adding further milk or water. Additional salt may be necessary. Gently steam broccoli until tender.

Grease a 13×9 pan. Layer rice, followed by broccoli and then the chicken. Pour creamed soup mixture over the broccoli. Sprinkle cheese on top. Combine crumbs and butter, sprinkle over all. Bake at 350 for 25-30 minutes. For freezer cooking, leave unbaked and cover to freeze. If frozen, you may have to cook 1 hr or longer.