Applesauce Drop Doughnuts

Ingredients:

3 tablespoons butter or margarine,

softened

3/4 cup sugar

3 eggs

1 cup applesauce

1 teaspoon vanilla extract

4 1/2 cups all-purpose flour 3 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup milk

Oil for deep-fat frying

Additional sugar

Directions:

1. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, salt, cinnamon and nutmeg; add to the creamed mixture alternately with milk (the batter will be thick). In an electric skillet or deep-fat fryer, heat oil to 375 F. Drop teaspoonfuls of batter a few at a time into hot oil. Turn with a slotted spoon and fry until golden, about 1 minute on each side. Drain on paper towels; roll in sugar while warm.

Blueberry Shortbread Cheesecake

Ingredients:

3/4 cup unsalted butter

2 cups all-purpose flour

1/2 cup packed light brown sugar

1/2 teaspoon salt

2 (8 ounce) packages cream

cheese, softened

3 eggs 1 cup white sugar

1 pint sour cream

1 teaspoon vanilla extract

zest from 1 lemon

1 quart blueberries

1 cup white sugar

3 tablespoons cornstarch

Directions:

1. Preheat oven to 350 F. Combine the butter, flour, sugar, and salt in a food processor. Process until mixture begins to form small lumps; press into the bottom of a 2-quart baking dish.

2. Bake in preheated oven until golden brown, about 20 minutes; remove from oven. Reduce oven's heat to 325 degrees F (165 degrees C).

3. Beat the cream cheese and 1 cup of sugar in a bowl until soft and creamy. Stir in the eggs one at a time, until smooth. Gradually stir in the sour cream, vanilla, and lemon zest. Pour the mixture over the crust.

4. Bake until firm to the touch, 45 to 55 minutes. Meanwhile, make the topping by combining the blueberries, sugar, and cornstarch in a large saucepan over medium heat; cook until thickened. Allow mixture to cool.

5. Pour the cooled blueberry mixture over top of the cream cheese layer. Chill assembled cheesecake in refrigerator overnight

Danny's Cream of Mushroom Soup

In Danny’s Kitchen

http://indannyskitchen.blogspot.com/



Ingredients:



8 cups chicken broth ( low sodium)
1/2 cup heavy cream
1 cup chopped fresh mushrooms
1 onion diced
1/2 cup dry porcini mushrooms
1/2 cup very warm milk
salt and pepper


Directions:

Soak porcini mushrooms in warm milk for 20 minutes,

strain porcini through coffee filter and reserve milk.
In a large pot bring broth to a boil.
Sauté’ onion and mushrooms until soft approx 8 min.
then add to broth.
puree porcini and add to pot.
Reduce heat to a simmer then add milk from porcini.
Add cream, salt and pepper and cook for a minimum of 20 minutes
The longer this cooks and reduces the more intense the mushroom flavor will be.

Nikki's Peanut Butter Pie

Ingredients:

2 Oreo crusts

1 8 oz pkg cream cheese

1 cup confectioners sugar

1 cup peanut butter

2 TBS half and half

1 1/2 cup heavy cream

1/4 cup sugar

few choco chips and peanut butter chips

Directions:

Melt a few choco chips and peanut butter chips and drizzle over the crust. Mix cream cheese (room temp) and confectioners sugar and peanut butter and half and half until smooth.

Beat heavy cream and sugar together until consistency is creamy but stiff. Fold whipped cream into PB mixture until blended smooth. Place into crusts (makes 2). Drizzle melted chips on top for decoration. Freeze.

This will need to thaw for about an hour before you can cut it successfully.

You can make your own crust by crushing chocolate sandwich cookies and adding melted butter to stick it together. You can also add milk to the PB mixture instead of half and half (thats just what I had on hand).

Scallops in White Wine Sauce

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 6

Ingredients:

1/4 cup white wine
1/4 cup white wine vinegar
1 tablespoon shallots
1/2 cup heavy cream
3/4 cup butter
24 sea scallops
1 tablespoon olive oil

Directions:

1. In a medium saucepan, combine white wine, wine vinegar, and shallots. Cook until liquid is almost evaporated, approximately 1 tablespoon left. Stir in heavy cream and let boil down until reduced by half. Stir in butter 1 tablespoon at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.
2. Preheat oven to broil.
3. Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated broiler for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 4 scallops

Chicken Divan

Recipe courtesy Paula Deen
Prep Time: 10 min
Inactive Prep Time:
Cook Time: 40 min
Level: Easy
Serves: 6 to 8 servings

Ingredients

2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted

Directions

Preheat oven to 350 F.

Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes.

Cook's Note: Try topping with Cheddar or Gruyere cheese.

Asparagus and Turkey Sausage Skillet

Recipe by BettyCrocker.com
http://www.bettycrocker.com/recipes.aspx/asparagus-and-turkey-sausage-skillet/632caa40-0bc8-4cee-8c95-7df541c79c11

Serve your family a one-dish skillet dinner in less than 30 minutes!


Prep Time: 15 min
Total Time: 25 min
Makes: 4 servings

Ingredients:

1 tablespoon olive or vegetable oil
1 package (19.5 oz) lean Italian turkey sausages, casings removed, cut into 1/2-inch slices
1 large onion, coarsely chopped (1 cup)
1 cup Progresso® chicken broth (from 32-oz carton)
1 cup water
1 cup uncooked orzo or rosamarina pasta (6 oz)
1 lb fresh asparagus spears, trimmed, cut into 1-inch pieces
2 tablespoons sliced pimientos (from 4-oz jar)
Directions:

1.   In 12-inch nonstick skillet, heat oil over medium-high heat. Add sausage and onion; cook 2 minutes, stirring occasionally.
2.  Stir in broth and water. Heat to boiling. Stir in orzo; boil 2 minutes. Add asparagus and pimientos.
Reduce heat to medium. Cover; return to boiling. Cook 8 to 10 minutes or until pasta is tender.

Cavatelli with Gorgonzola and Toasted Walnut Cream Sauce

Ingredients:


6 slices bacon cooked and crumbled
3 tbsp. butter
5 cloves of Garlic, chopped
3/4  tsp thyme
2 ½ cups half and half (fat free)
5 oz Gorgonzola Cheese, crumbled
½ cup grated Parmesan cheese
2 lbs. Cavatelli pasta
1 cup crushed and toasted walnuts
(toast on a bake pan at 350 degrees for 10 mins)
Salt and pepper
1 tsp Parsley


Directions:

Cook pasta in a large pot of salted water, drain, and return to pot. Drizzle a little EVOO in and give it a stir to keep from sticking.

In a large skillet, add butter and garlic, stir until browned. Add in half and half, parmesan and gorgonzola cheeses. Stir and simmer until cheese melts and sauce thickens.
Add in the bacon, toasted walnuts, thyme, parsley, salt, and black pepper to taste. Pour the sauce into the pot with the cooked pasta and stir until coated. Serve with a few toasted walnuts and some fresh thyme sprinkled over the top.

Chicken Pizzetta

From “In Danny’s Kitchen”
www.indannyskitchen.blogspot.com


Mediterranean flavors meet Tex Mex style.

Ingredients:

2 boneless skinless chicken breasts
4 long or round pitas
2 peppers (red ,yellow, green or orange)
1 onion
1/2 cup shitake or oyster mushrooms
3 tbsp. basil pesto
1/2 cup grated smoked mozzarella
4 tbsp. goat cheese
Kalamata or black olives
1 tsp .garlic powder
1 tsp.paprika
1 tsp.oregano
salt and pepper

Pre heat oven to 400*

Dice peppers, onion and mushrooms and saute in a hot pan with olive oil for 10 minutes then add pesto.
Mix well and set aside in a bowl.
Rub chicken with garlic powder, paprika, oregano, salt and pepper.
In a very hot pan , sear breast for 1 minute on each side then reduce heat and cook for 8 minutes turning once, remove from pan and set aside.
Place some grated mozzarella on each pita bread and top with some of the vegetable mixture. Cut chicken into cubes and place evenly over pitas. Top with fresh goat cheese and sprinkle with diced olives and bake in oven for 5-7 minutes. Enjoy!

*** Also great with a splash of spicy hot sauce***

Pumpkin Pie Pancakes

Cook time: 3 mins
Yield: 16 pancakes

Ingredients:

1 Cup All Purpose Flour
½ cup canned Pumpkin Puree
1 cup buttermilk (or milk)

2 TBS Sugar
2 large eggs
¼ cup Canola Oil
1 tsp Vanilla Extract
1 tsp baking powder
1 tsp baking soda
1 TBS pumpkin pie spice
½ tsp salt
Non stick cooking spray

Directions:

Whisk flour, baking powder, baking soda, pumpkin pie spice, salt and sugar in a large bowl. Whisk in buttermilk, pumpkin, eggs, oil and vanilla until well blended.

Spray a large nonstick griddle or skillet with no-stick cooking spray. Heat over medium heat.

Pour batter by scant 1/3 cupfuls into skillet, working in batches. Cook until bubbles form on surface of pancakes and bottoms are lightly browned, about 1 1/2 minutes per side. Repeat with remaining batter, spraying skillet with no-stick cooking spray between batches as needed.

Serve warm with syrup.

Pumpkin Gooey Butter Cake with Cinnamon Whipped Cream

courtesy of Chef David Lawrence's blog:
http://forkingdelicious.blogspot.com/

FOR THE CAKE

1 package Butter Recipe Golden cake mix
1 large egg
8 tablespoons unslated butter, melted

FOR THE FILLING

1 (8-ounce) package cream cheese, softened
1 (15-ounce) can solid pack pumpkin
3 large eggs
1 teaspoon pure vanilla extract
8 tablespoons unsalted butter, melted
1¾ cups confectioners’ sugar
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg

FOR THE CINNAMON WHIPPED CREAM

2 cups heavy cream
2 teaspoons pure vanilla extract
3 tablespoons sugar
1 tablespoon of cinnamon, or to taste

Preheat oven to 350 degrees.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the confectioners’ sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh cinnamon whipped cream.

Tilapia with Lemon Butter Sauce

Ingredients:

4 teaspoons flour, divided

1 teaspoon seasoned salt (or Paprika)

large zip-top bag

5–6 sprigs fresh Italian parsley

juice of 1 lemon

1 1/2 pounds tilapia fillets

3 tablespoons butter, divided

1/4 cup white wine (or chicken broth)

*capers* optional

Steps

1. Place 3 teaspoons flour and seasoned salt in zip-top bag; shake to mix and set

   aside. Chop (rinsed) parsley coarsely, leaves only, and measure (2 tablespoons).

   Slice (rinsed) lemon in half. Set both aside.

2. Preheat large sauté pan on medium-high 2–3 minutes. Check fish for bones by

    pressing on fillet with finger tips and remove. Add fish to zip-top bag; seal tightly

    and shake to coat. Wash hands.

3. Place 1 tablespoon butter in pan and swirl to coat. Add fish (wash hands) and cook

   3 minutes. Add 1 tablespoon butter to center of pan. Turn fillets, using spatula,

   distributing butter under each fillet. Cook 3 more minutes until fish is golden and

   flakes easily. Place fish on serving plates.

4. Place remaining 1 tablespoon butter and 1 teaspoon flour, wine and juice from  

    lemon in sauté pan. Heat 1–2 minutes until thickened, stirring occasionally. Stir

    parsley (and/or capers) into butter sauce and serve over fish.

CALORIES (per 1/4 recipe) 249kcal; FAT 10g; CHOL 108mg; SODIUM 509mg; CARB 3g; FIBER <1g; PROTEIN 31g; VIT A 2%; VIT C 7%; CALC 0%; IRON 2%

Nutella Cookies

from "Laura's Best Recipes"
http://www.facebook.com/group.php?gid=45089946689#/laurasrecipes?v=wall&ref=search


Ingredients:

1 Jar of Nutella (375 Gr.)
2 1/2 Cups - Flour
1 Cup - Dark - Semi sweet chocolate morsels
1 Cup - White - chocolate morsels
1/3 Cup - Milk
2 Eggs
1/2 Cup - Sugar
1/2 - Stick of butter
1 Tsp - Baking soda
1/2 Tsp - Salt
2 Tsp - Vanilla extract

Directions:

In a KitchenAid stand mixer add all the wet ingredients: soft butter, eggs, the entire jar of Nutella and the sugar.
Mix all the ingredients well.
In a separate bowl, add the flour and all the chocolate morsels. Mix everything well with a spoon.
Mix the vanilla extract and the milk.
Start up the stand mixer again and alternate by adding some of the flour and chocolates and the milk. After you have added all the ingredients continue mixing until the dough is well amalgamated.
Refrigerate the dough for about two hours.
After the refrigeration the dough will be much firmer and easier to roll into small balls. Roll the dough into balls the size of a golf ball and place on cookie sheet about 1 1/2 inches apart.
Bake for 10-12 mins. at 375F.

Pomtini and Green Apple Martini

Pomtini
Serves 1
By Chef David Lawrence
http://www.forkingdelicious.blogspot.com/


3 ounces good vodka
3 ounces pure pomegranate juice
1 ½ ounces triple sec
1 ½ ounces freshly squeezed lime juice
2 tablespoons simple syrup*

Pour vodka, pomegranate juice, triple sec and lime juice into a cocktail shaker. Tumble in a handful of ice and shake vigorously. Strain into a chilled martini glass and let the party begin!

*Simple syrup is incredibly, well, simple to make. Combine 1 cup of granulated sugar with 1 cup water. Bring to the boil, stirring until sugar has dissolved. Allow to cool and store in the refrigerator.


Green Apple Martini
Serves 1

3 ounces good vodka
3 ounces Apple Pucker
1 ½ ounces sweet & sour mix
1 ½ ounces 7-Up
Green apple, thinly sliced, for garnish

Pour vodka, Apple Pucker, sweet & sour and 7-Up into a cocktail shaker. Tumble in a handful of ice and shake vigorously. Strain into a chilled martini glass and float a thin slice of green apple on the top. Cheers!

VARIATION:
Caramel Apple Martini: Add 1 ½ ounces of caramel flavored syrup to the mix before shaking.

For a little extra color add a splash of grenadine syrup after straining into the glass, but don’t stir! Otherwise, you’ll just end up with a mottled mess. The syrup will settle to the bottom and add an extra layer of color and flavor. Garnish with a maraschino cherry.

Eggnog Cheesecake

Courtesy of Chef David Lawrence
http://www.forkingdelicious.blogspot.com/

Serves 8 to 10

FOR THE CRUST
2 cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

FOR THE FILLING
3 (8 oz.) packages cream cheese, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
3 tablespoons all-purpose flour
1 cup best-quality eggnog
2 Tablespoons brandy, dark rum, or Cognac
1½ teaspoons freshly grated nutmeg

Preheat oven to 325 degrees.
Pour graham cracker crumbs into a 9 inch-diameter spring form pan; add butter and stir to mix. Press mixture evenly over bottom and ½ inch up side of pan. Bake crust for 10 minutes. Remove from oven and cool completely. Increase oven temperature to 425 degrees.

In the bowl of a freestanding mixer with paddle attachment, beat cream cheese and sugar on medium speed until smooth. Add vanilla extract and mix until incorporated. Add eggs 1 at a time, beating well after each addition and scraping down inside of bowl as needed. Mix in flour, eggnog, brandy, and nutmeg until just incorporated. Pour batter into cooled, crust-lined pan and bake for 10 minutes. Reduce oven temperature to 250 degrees and bake for 35 to 40 minutes, or until cake has a slight jiggle in the middle, and is slightly firm to the touch.

Run a thin-bladed knife between cheesecake and pan rim. Put cheesecake on a rack and let cool completely. Cover and chill until cold, at least 3 hours.
Remove pan rim. If any moisture has collected on cake, gently blot dry with a paper towel. Cut cake slices with a serrated knife, running knife under hot water and wiping clean after each slice.

Serve topped with fresh whipped cream.

Pollo alla Romana (Roman-Style Chicken)

by Mario Batali






Ingredients

1/4 cup extra virgin olive oil
2 ounces pancetta, finely chopped
2 cloves garlic, finely chopped
1 (3 1/2 to 4 pound) chicken, cut into 8 pieces
1/2 cup Frascati or other dry white wine
1 (16-ounce) can San Marzano tomatoes and their juices
2 green bell peppers, seeded and cut into strips
2 red bell peppers, seeded and cut into strips
Salt and pepper


Directions

In a 12 to 14-inch saute pan, heat the olive oil over medium-high heat. Add the pancetta and cook slowly to render out much of the fat. Remove all but 4 tablespoons of the fat-oil mixture from the pan and add the garlic and chicken, cooking until chicken begins to change color and garlic browns. Add the wine and cook 5 minutes. Add the tomatoes and peppers, season with salt and pepper to taste and simmer, uncovered, 45 minutes, until the chicken is cooked through.

Spicy Peanut Chicken

by Rachael Ray





Ingredients
1 cup brown or white rice made to package directions
3 tablespoons vegetable oil or other high temperature cooking oil
1 1/2 pounds boneless chicken thighs, diced into small bite-sized pieces
1 red bell pepper, diced into 1/2 inch pieces
Salt and pepper
1 inch ginger root, grated or minced
4 cloves garlic, finely chopped
1/4 cup creamy peanut butter or reduced sugar peanut butter
1/4 cup Tamari sauce or reduced sodium soy sauce
1/2 cup chicken stock
1 tablespoon chili paste
2 teaspoons toasted sesame oil
1 8-ounce can sliced water chestnuts, drained
1 bunch scallions, whites and greens chopped on angle into 1-inch pieces
1 cup unsalted, dry roasted peanuts

Yields: Serves 4

Preparation
Start brown or white rice and 10 minutes before it is done begin your stir fry.
Heat a tablespoon of vegetable oil over high heat in a large skillet. Add chicken and stir fry for 2-3 minutes, add bell peppers and stir fry 2 minutes more. Remove chicken and peppers to a plate and add 2 tablespoons more oil to the pan. Add ginger and garlic and stir fry 15 seconds then add in peanut butter, soy, stock, chili paste and sesame oil and stir to combine into sauce. Add chestnuts and scallions and toss 1 minute, add chicken and peppers back to pan with peanuts and turn to coat in sauce. Serve over rice

Grilled Chili Chicken

Ingredients:

2 TBS honey
5 TBS sweet chili sauce (or Chili Powder)
3 TBS soy sauce
12 chicken drumsticks, skin removed


Directions:

1. In a large bowl, mix together the honey, sweet chili sauce and soy sauce. Set
aside a small dish of the marinade for basting. Place chicken drumsticks into
the bowl. Cover and refrigerate at least 1 hour.
2. Preheat an outdoor grill for medium-high heat.
3. Lightly oil the grill grate. Arrange drumsticks on the grill. Cook for 10
minutes per side, or until juices run clear. Baste frequently with the reserved
sauce during the last 5 minutes

Hollandaise Sauce

Ingredients

3 egg yolks
Juice of ½ of a Lemon
½ teaspoon salt
½ teaspoon white pepper
1/2 cup butter
1/4 teaspoon Dijon mustard (or dash of hot pepper sauce)
1 large ice cube (just in case)


Directions


In a small bowl, whisk together egg yolks, lemon juice, salt and pepper.
Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into
butter. Continue whisking over low heat for 6-8 minutes, or until it is thickened.
Serve immediately.

If your sauce starts to break, very quickly add in an ice cube, stir for a second, remove and whisk very fast. This will cool down the sauce and save it.

Spicy Lemon Chicken

Recipe by Carter Snead


Ingredients:
1 chicken, cut up


Marinade
You'll need two batches of marinade so double quantities of ingredients below:
1/2 cup lemon juice (from 3 lemons)
1/4 cup olive oil
1 tsp crushed red pepper flakes
1 tsp white pepper
1 tsp salt

Directions:

Combine and whisk marinade ingredients. Pour over chicken. Marinate from 3-4 hours... turning every 20-30 min or as you can.
Before cooking, discard original marinade. Make a new fresh batch of the same marinade.
Season chicken with salt and pepper
Place in oven preheated to 400 degrees. After about 10 min. spoon freshly made marinade over chicken and continuing basting with additional marinade and juices every 20 minutes. Chicken is usually done in about an hour.

Creamy Italian Salad Dressing

Ingredients:

1 cup mayonnaise
1/2 small onion
2 tablespoons red wine vinegar
1 tablespoon white sugar 3/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Chopped fresh dill, or chives *optional*


Directions:

1. In a blender or food processor, combine mayonnaise, onion, vinegar, and sugar.
Season with Italian seasoning, garlic powder, salt, and pepper. Blend until smooth

Slow Cooker Stuffed Cabbage

Ingredients:

12 leaves cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef 1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce


Directions:

1. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
2. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt,
and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf,
and roll up, tucking in ends. Place rolls in slow cooker.
3. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and
Worcestershire sauce. Pour over cabbage rolls.
4. Cover, and cook on Low 8 to 9 hour

Elisabetta's Paprika Chicken

Ingredients:

4 Boneless skinless Chicken Breasts
4 Large Sweet Yellow Onions
1 Large Red Pepper
4 cloves of Garlic chopped
4 TBS Sweet or Smoked Paprika
Salt and Pepper
4 TBS Extra Virgin Olive Oil
¾ cup White Wine
½ cup Chicken Broth

Directions:

Slice the Onions and Pepper into strips. Cut Chicken breasts into small chunks. Sprinkle with 3 TBS of the Paprika and mix to coat completely. In a large skillet, add 3 TBS of the EVOO until hot and add garlic. Cook until slightly golden, add in Chicken. Cook until lightly browned and remove from pan. Add in the last TBS of EVOO and add in the Peppers and Onions, sprinkle the rest of the Paprika, and season to taste with Salt and Pepperr. Cook until lightly browned and still slightly crispy. Add in the Chicken, White Wine and Chicken Broth and let simmer and bubble for about 10-15 minutes to reduce and boil out the alcohol. Serve over white rice.

Chicken Parmesan

Ingredients:
1/4 cup Extra Virgin Olive Oil
3 Cups Homemade Italian Pasta Sauce (with basil & garlic preferably)
8 Chicken Cutlets
3/4 cup all-purpose flour
2 large eggs, lightly beaten
3 tablespoon water
3/4 cup Italian Seasoned Bread Crumbs
1 8oz bag of shredded Mozzarella
Freshly grated Parmesan
Fresh Basil leaves for garnish
Kosher salt and freshly ground black pepper

Directions:

Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.

Heat 4 tablespoons of olive oil over medium-high flame in a large skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once. Place on paper towels to absorb oil.

Place cutlets into a shallow bake dish that has been drizzled with a little EVOO.

Ladle the tomato sauce over the chicken and sprinkle with mozzarella and Parmesan. Bake at 375 degrees until cheese is brown and bubbly (about 20 mins or so).

Top with Fresh Basil leaves. Serve hot with spaghetti.

Selma's Slow Cooker Honey Glazed Ham

Ingredients:

4 lbs of fully-cooked boneless ham.
12 oz (1 can) of lemon-lime soda.
¼ cup of honey.
½ teaspoon of mustard.
½ teaspoon of ground cloves.
¼ teaspoon of ground cinnamon.

Directions:

Place the ham and soda into the crockpot. If your pot has a rack, you can use it.
Cover and cook on low for 6 to 8 hours.

30 minutes before serving, combine the remaining ingredients, including 3 tablespoons of drippings from bottom of crock pot. Spread the glaze over ham and continue heating.

Allow the ham to stand for 15 minutes before serving.

Franny's Fresh Lemonade

Ingredients:

1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice.

Method:

In a saucepan put sugar and 1 cup water. Bring to boil and stir until sugar dissolves. Allow to cool room temperature, then cover and refrigerate until chilled. remove
seeds from juice, leave pulp, stir in chilled syrup, lemon juice and remaining 7
cups water.

Beef Braciole

Ingredients

1 pound beef "Braciole", chuck or flank steak, 1/4" thick

1 Tbs parsley, minced

2 cloves garlic, minced

1 cup bread crumbs

2 Tbs Parmigiano Reggiano cheese, grated

salt and pepper

Home made tomato sauce

toothpicks or cooking string

1/4 cup olive oil
1 1/2 cups shredded mozzarella (optional)

Directions

Pound the meat gently, until it is thin.

Mix together the parsley, cheese, bread crumbs, garlic, salt, and pepper. Add in some olive oil to help bind it together.

Spread each slice of beef with the mixture.

Heat the olive oil over medium heat.

Roll up each slice and close with a toothpicks.

Brown in the olive oil.

Put the braciole in the pot of tomato sauce and let simmer on low for at least an hour. You can also put in large bake dish, pour sauce over and top with mozzarella.

Serve with pasta as you would meatballs or use as a main "meat" dish.

Indian Coconut-Chicken Curry

Recipe by Chef David Lawrence
http://www.forkingdelicious.blogspot.com/

A pic of my dish!  This recipe is HIGHLY RECOMMENDED!  TRY IT!

Serves 6

Ingredients:

1/4 cup vegetable oil
1 large onion, thinly sliced
4 teaspoon finely chopped garlic
4 teaspoon finely chopped ginger
2 tablespoon ground coriander
2 teaspoon ground cumin
1/4 teaspoon turmeric
1/2 teaspoon cayenne pepper, or to taste
1/4 teaspoon freshly cracked black pepper, or to taste
1 1/2 teaspoons kosher salt
2 medium tomatoes, chopped
1/2 cup chicken stock
2 pounds boneless chicken, cut into 1 1/2-inch pieces
1/2 cup unsweetened coconut milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/3 cup chopped cilantro, for garnish (optional)
Steamed basmati rice, for serving

Directions:

In a Dutch oven or enameled cast-iron casserole, heat oil, then add onion and cook until nicely browned around the edges, about 7 minutes. Add garlic and ginger and cook for 1 minute. Add coriander, cumin, turmeric, cayenne, and black pepper and stir for 1 minute. Add salt, tomatoes, and chicken stock and cook over medium-low heat, stirring constantly, until the tomatoes are softened. Add chicken and simmer uncovered, stirring occasionally, for 15 minutes.

Add coconut milk and simmer partially covered for another 15 minutes, or until the sauce thickens and the chicken is cooked. Add cinnamon and cloves and simmer another minute. Remove from heat and garnish with cilantro. Serve with steamed basmati rice.

Pierogies and Broccoli Rabe Sausage in a Garlic, Rosemary and Wine Cream Sauce

(Pierogies can be replaced with any pasta, and the Sausage can be any kind also)

1 Box Mini (or not) Potato and Cheese Pierogies
2 Links of Broccoli Rabe Sausage (or any other)
½ cup white wine
½ cup milk
3 Large cloves chopped Garlic
1 TBS flour
1 TBS Butter
¾ cup Chicken Stock
1 TBS fresh chopped Rosemary
1 tsp Paprika
Parmesan Cheese
Salt and Pepper


Serves 3-4 people

Boil the Pierogies in salted water as directed on the package, drain, drizzle a little EVOO in the pan and give them a stir (to be sure they don’t stick together). Meanwhile, slice open the sausage and grill on both sides till ¾ cooked let cool and chop into small pieces, and put aside. Chop garlic and Rosemary. In a large saucepan, add the butter and flour, stir to make a rue and cook till slightly browned. Add Garlic, and while whisking, slowly add the wine, milk, and Chicken Stock. Let simmer until it reduces and thickens and then add the fresh Rosemary, the chopped Sausage, half the Paprika and Salt and Pepper to your taste. Add in the Pierogies, stir, top with a little Paprika and Parmesan Cheese, and serve immediately.

Chicken Alfredo with Sun-Dried Tomato Cream

Get a little help with a delicious chicken dinner. A foolproof dinner mix,
with a few extras, goes Italian.

Prep Time: 35 min
Total Time: 35 min
Makes: 5 servings

Ingredients:

1 tablespoon olive oil
4 boneless skinless chicken breasts (about 1 lb)
1 medium onion, chopped (1/2 cup)
1 box Chicken Helper® fettuccine Alfredo
1 cup hot water
1 cup half-and-half
1/4 cup chopped dry-pack sun-dried tomatoes
1/4 cup chopped fresh basil leaves



Directions:

1. In 10-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook 15 to 18 minutes, stirring onion frequently and turning chicken once, until onion is tender and juice of chicken is clear when center of thickest part is cut (170°F). Remove from heat; cover to keep warm.
2. Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in contents of uncooked pasta pouch (from Chicken Helper box). Gently boil uncovered about 15 minutes, stirring occasionally, until pasta is tender; drain. Set aside.
3. In same saucepan, mix hot water, half-and-half, tomatoes and contents of sauce mix pouch (from Chicken Helper box). Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until sauce is slightly thickened.
4. Cut chicken into slices. To serve, spoon cooked pasta onto serving plate. Arrange chicken slices and onion over pasta. Top with sauce mixture. Sprinkle with basil.


Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Slow Cooker Chicken Alfredo Stew

Prep Time: 10 min
Total Time: 6 hours 10 min
Makes: 6 servings

Ingredients:

1 jar (16 oz) Alfredo pasta sauce
3/4 cup water
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
4 cups refrigerated cooked diced potatoes with onions (from 20-oz bag)
1 1/4 lb boneless skinless chicken thighs, cut into 1-inch-wide strips
1 bag (1 lb) Green Giant® frozen mixed vegetables


Directions:

1. In small bowl, mix pasta sauce, water, basil and salt.
2. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, layer half each of the potatoes, chicken strips, frozen vegetables and pasta sauce. Repeat layers ending with pasta sauce.
3. Cover; cook on Low heat setting 6 to 8 hours.


Unbreaded chicken breast tenders can be used instead of the cut-up chicken thighs.

If you like garlic, try using garlic-flavored Alfredo pasta sauce.



Nutrition Information:
1 Serving: Calories 530 (Calories from Fat 280); Total Fat 31g (Saturated Fat 17g, Trans Fat 1g); Cholesterol 135mg; Sodium 730mg; Total Carbohydrate 33g (Dietary Fiber 5g, Sugars 3g); Protein 30g Percent Daily Value*: Vitamin A 80%; Vitamin C 8%; Calcium 20%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat; 5 1/2 Fat Carbohydrate

Slow Cooker Hungarian Beef Stew

Ingredients:

2 pounds beef stew meat
6 unpeeled new potatoes, cut into 3/4-inch pieces (3 cups)
1 cup frozen small whole onions (from 1-pound bag), thawed
1/4 cup Gold Medal® all-purpose flour
1 tablespoon paprika
1/2 teaspoon peppered seasoned salt
1/4 teaspoon caraway seed
1 can (14 ounces) beef broth
1 1/2 cups Green Giant® frozen sweet peas (from 1-pound bag), thawed
1/2 cup sour cream


Directions:

1. Spray 3- to 4-quart slow cooker with cooking spray. Toss beef, potatoes, onions, flour, paprika, peppered seasoned salt and caraway seed in cooker until well mixed. Stir in broth.
2. Cover and cook on Low heat setting 7 to 8 hours.
3. Stir in peas and sour cream. Cover and cook on Low heat setting about 15 minutes or until peas are tender.



Substitution
If you don’t have the frozen onions on hand, you can substitute 1/2 cup chopped onion.


Nutrition Information:
1 Serving: Calories 460 (Calories from Fat 190); Total Fat 22g (Saturated Fat 9g, Trans Fat 1g); Cholesterol 105mg; Sodium 530mg; Total Carbohydrate 31g (Dietary Fiber 5g, Sugars 5g); Protein 37g Percent Daily Value*: Vitamin A 25%; Vitamin C 15%; Calcium 6%; Iron 35% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 4 Medium-Fat Meat Carbohydrate

Cheesy Vegetable Risotto

Ingredients:
1 tablespoon butter or margarine
2 tablespoons olive or vegetable oil
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
1 cup uncooked Arborio rice
1 carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups), warmed
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli, carrots,
cauliflower & cheese sauce
1/2 cup shredded Parmesan cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon coarse ground pepper


Directions:
1. In 10-inch nonstick skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is tender.
2. Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in 1/2 cup of the broth. Cook 2 to 3 minutes, stirring constantly, until broth is absorbed.
3. Reduce heat to medium. Stir in 1 1/2 cups of the broth; cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in another 1 cup of the broth; cook uncovered about 5 minutes longer, stirring frequently, until broth is absorbed.
4. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently, until rice is tender and mixture is creamy.
5. Meanwhile, cook frozen vegetables as directed on bag. Stir vegetables, Parmesan cheese, parsley and pepper into rice mixture.

Green Beans with Peppers and Herbs

Prep Time: 30 min
Total Time: 30 min
Makes: 18 servings (1/2 cup each)

Ingredients:

1 bag (22 oz) frozen whole green beans
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 teaspoons chopped fresh or 3/4 teaspoon dried thyme leaves
1 tablespoon olive or vegetable oil
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1/2 teaspoon salt
Freshly ground black pepper, if desired


Directions:

1. In 12-inch skillet, cook green beans on Stove-Top as directed on bag. Drain; place beans on plate and loosely cover to keep warm.
2. Meanwhile, in small bowl, mix lemon juice, mustard, basil and thyme; set aside.
3. Add oil to same skillet; heat over medium-high heat. Add bell peppers; cook 6 to 8 minutes, stirring frequently, just until tender.
4. Add green beans and lemon mixture to peppers; toss to coat. Sprinkle with salt; cook 2 to 3 minutes, stirring frequently. Serve sprinkled with freshly ground black pepper.
.

Mexican Pasta Skillet

Ingredients:

1 lb extra-lean (at least 93%) ground beef
1 jar (16 oz) Muir Glen® organic mild salsa
1 cup Muir Glen® organic tomato sauce (from 15-oz can)
1 1/2 cups water
2 cups uncooked regular or multigrain elbow macaroni
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)


Directions:

1. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
2. Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.
3. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.


Nutrition Information:
1 Serving: Calories 370 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 45mg; Sodium 650mg; Total Carbohydrate 53g (Dietary Fiber 3g, Sugars 5g); Protein 25g Percent Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 8%; Iron 20% Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Lean Meat

Almond Orange Pithiviers

Circles of golden, flaky Pepperidge Farm® Puff Pastry surround a delicious filling made with almonds, sugar, butter, orange zest and vanilla extract to make a spectacular dessert."

Ingredients:

1 cup sliced blanched almonds

1/3 cup granulated sugar

4 tablespoons unsalted butter, softened

2 eggs

1 tablespoon grated orange zest 1 teaspoon vanilla extract

1 (17.3 ounce) package Pepperidge Farm®

Puff Pastry Sheets

1 teaspoon water

confectioners' sugar

Directions:

1. Thaw the pastry sheets at room temperature for 40 minutes or until they're

easy to handle. Heat the oven to 375 F. Line a baking sheet with parchment

paper.

2. Place the almonds, sugar, butter, 1 egg, orange zest and vanilla extract

into a food processor. Cover and blend until the almond mixture is a smooth

paste.

3. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet

into an 11-inch square. Cut the pastry into a 10-inch circle using a 10-inch

cake pan. Repeat with the remaining pastry sheet.

4. Place 1 pastry circle onto the baking sheet. Spread the almond mixture on

the pastry circle to within 1-inch of the edge. Beat the remaining egg and

the water in a small bowl with a fork or whisk. Brush the edge of the pastry

circle with the egg mixture. Place the remaining pastry circle on top of the

almond mixture. Crimp the edges of the circles together with a fork.

5. Bake for 25 minutes or until the pastry is golden. Sprinkle with the

confectioners' sugar.

Parmesan-Butternut Squash Gratin

I made this last week thinking it wouldn't be so great, the first bite I took told me otherwise! What a great combination of flavors! I loved it, and the two biggest critics of my dishes (or not so outspoken) both commented on how delicious it was and loved it also! Even the 3 yr old loved it. You HAVE to give this one a try!




Prep Time: 25 min
Total Time: 1 hour 15 min
Makes: 6 servings (1/2 cup each)

Ingredients:

1 butternut squash (2 1/2 lb)
1/4 cup butter or margarine
2 large cloves garlic, finely chopped
1/4 cup bread crumbs
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped fresh parsley

Directions:

1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
2. In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.
3. In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
4. Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
5. Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.

Slow Cooker Beef Fajitas

Ingredients:

1 1/2 pounds beef flank steak
1 large onion, quartered and sliced
1 sweet bell pepper, cut into thin slices
1 jalapeno pepper, seeded and chopped
1 tablespoon chopped cilantro
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1 cup chopped tomatoes
12 flour tortillas
Optional Toppings:
sour cream, guacamole, shredded Mexican blend cheese, chopped tomatoes, shredded lettuce, salsa, sliced olives, etc.

Directions:

Cut flank steak into 6 portions. Combine meat, onion, bell pepper, jalapeno pepper, cilantro, garlic, chili powder, ground cumin, ground coriander and salt in slow cooker. Add tomatoes; cover and cook on LOW for 8 to 9 hours.
Remove beef from slow cooker and shred. Return meat to slow cooker. Stir. For the fajitas, spread meat mixture onto warm flour tortillas and add your favorite toppings.
Serves 10 to 12.

Slow Cooker Beef Curry

Ingredients:
2 tablespoons olive oil or vegetable oil
1 1/2 pounds lean stew beef or other lean beef, cut in cubes
1/4 cup flour
1 teaspoon salt
1 teaspoon Creole seasoning or about 1/2 teaspoon paprika, a dash of thyme, and 1/4 teaspoon pepper
Dash garlic powder
2 medium onions, sliced
1 can (14.5 ounces) diced tomatoes, drained
3/4 cup beef broth
1 1/2 tablespoons curry powder, or to taste
1 jar (about 12 ounces) small white onions, drained

Directions:
Heat vegetable oil in a large skillet. In a food storage bag or shallow bowl, combine the flour, salt, Creole seasoning, and garlic powder; toss beef with the mixture then brown in the hot oil along with the sliced onions. Cook, stirring, for about 4 to 6 minutes, or until beef is browned and onions are tender. Transfer the mixture to a 4 to 6-quart slow cooker. Pour beef broth in the skillet and scrape up any browned bits; pour over the beef and onions in the slow cooker. Add tomatoes and stir in curry powder and small white onions. Cover and cook on LOW heat for 8 to 10 hours.
Serves 4.

Slow Cooker Barbecue Beef Short Ribs

Ingredients:
4 to 6 medium potatoes, peeled and cut in 2-inch chunks
1 cup baby carrots
1 large onion, cut into 8 to 12 wedges
3 1/2 pounds beef short ribs or beef chuck pot roast cut in chunks
1 cup ketchup
1/4 cup water
1/4 cup red wine vinegar
1 tablespoon paprika, regular or smoked paprika
1 teaspoon chili powder
1/2 teaspoon dry mustard
dash garlic powder
1 teaspoon worcestershire sauce
1 1/2 teaspoons salt
---
1 tablespoon cornstarch
1/4 cup water


Directions:
Put the potatoes and carrots in a large slow cooker; top with the onion wedges then the beef. Combine the ketchup, 1/4 cup water, vinegar, paprika, chili powder, mustard, garlic powder, Worcestershire sauce, and salt. Pour over the beef. Cover and cook on LOW for 8 to 10 hours, or HIGH for 4 to 5 hours.
Transfer the juices to a saucepan and simmer for 5 minutes. Combine the cornstarch with 1/4 cup water, stirring until the mixture is smooth. Pour into the simmering juices and cook, stirring, until thickened, about 1 minutes. Serve the beef and vegetables with the thickened sauce.
Serves 4 to 6.

Slow Cooker Arroz Con Pollo

Ingredients:

4 chicken breast halves, skin removed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 tablespoon vegetable oil
1 medium onion, chopped
1 small red pepper, chopped (or chopped roasted red pepper)
3 cloves garlic, minced
1/2 teaspoon dried rosemary
1 can (14 1/2 oz) crushed tomatoes
1 package (10 oz) frozen peas

Directions:

Season chicken with salt, pepper, paprika. In skillet, heat oil over medium heat and brown chicken on all sides. Transfer the chicken to slow cooker.
In a small bowl combine remaining ingredients, except frozen peas. Pour over chicken. Cover and cook on low 7 to 9 hours or on high 3 to 4 hours. One hour before serving, rinse peas in colander under warm water to thaw then add to crockpot. Serve over rice.
4 servings.

Slow Cooker Chicken and Asparagus in Onion Sauce

Ingredients:

4 to 6 chicken breasts
1/2 cup chicken broth
1 can cream of onion soup
1/4 to 1/2 teaspoon tarragon, if desired
1 teaspoon lemon and herb seasoning
salt and pepper to taste
1 bunch asparagus, or 10 ounce package frozen , thawed

Directions:

Combine all ingredients except asparagus; cover and cook on low for 6 to 8 hours. Add asparagus and cook on high an additional 20 to 30 minutes, or until asparagus is tender. Thicken sauce with a mixture of 1 to 2 tablespoons of cornstarch and a little cold water if desired. Serve over rice or noodles.

Slow Cooker Chicken Cordon Bleu

Ingredients:

4-6 chicken breasts (pounded out thin)
4-6 pieces of ham
4-6 slices of Swiss or mozzarella cheese
1 can cream of mushroom soup (can use any cream soup)
1/4 cup milk

Directions:

Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in the slow cooker/Crock Pot so it looks like a triangle /_\ Layer the rest on top. Mix soup with the milk; pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes.
Teresa's Note: Its the best recipe I've tried so far

Stuffed Mushrooms

Ingredients:

20 medium mushroom, firm, closed caps

2 tablespoon butter

4 tablespoons minced onion

4 tablespoons minced red or green pepper

1/2 tablespoon Worcestershire sauce

1/2 cup bread crumbs or the dried cubed up premade stuffing mix 

1/2 cup Pecorino Romano cheese

3 TBS Extra Virgin Olive Oil

4 tablespoons water

1 beaten egg

1 ½ TBS Chopped Parsely

1 tsp sweet or smoked Paprika

salt & pepper to taste

*Optional* Can also add in ¼ lb cooked crumbled Italian sausage or shredded crab for seafood stuffed mushrooms.

Directions:

Preheat oven to 375°. Clean mushrooms with wet paper towels. Pull stems from mushrooms and chop finely. Melt 1 TBS of the butter in a skillet over medium-low heat; add chopped mushroom stems, peppers and onion. Saute' until tender. Remove from heat and stir in Worcestershire sauce, bread crumbs, cheese, parsley, egg, salt and pepper. 

Brush mushrooms tops and bottoms with EVOO, and sprinkle with salt and pepper. Fill with sautéed mixture, mounding over the top. 

Drizzle all the tops with a little more EVOO, sprinkle with Paprika and bake for about 25 minutes in a lightly greased shallow baking pan. Serve hot.