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~ SHARED RECIPES & REVIEWS for FEBRUARY 2013 ~
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dutchmom4
Pro Chef


Joined: 12 Oct 2006
Posts: 3326
Location: Michigan

PostPosted: Fri Feb 01, 2013 11:05 am    Post subject: ~ SHARED RECIPES & REVIEWS for FEBRUARY 2013 ~ Reply with quote


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dutchmom4
Pro Chef


Joined: 12 Oct 2006
Posts: 3326
Location: Michigan

PostPosted: Sat Feb 02, 2013 4:06 am    Post subject: Reply with quote

This recipe is rather basic, but is always a real treat.
~~Vicki



EASY FRENCH TOAST

2 eggs, beaten
1/4 salt
1/2 milk
1/2 teaspoon vanilla, optional
6 slices bread, preferably stale or dense (I use dense cinnamon bread)

Heat griddle. Brown bread on both sides. Eat and enjoy.

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pattit
Pro BakeSpacer


Joined: 25 Nov 2006
Posts: 6146
Location: Central PA

PostPosted: Sat Feb 02, 2013 5:54 am    Post subject: Reply with quote

This is a recipe I posted on Facebook yesterday.

http://myrecipemagic.com/recipe/recipedetail/mom-ts-barbq
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Martha
Capo di tutti Capi


Joined: 23 Sep 2008
Posts: 776
Location: Rochester, N.Y.

PostPosted: Mon Feb 04, 2013 12:15 am    Post subject: Reply with quote

Pork Chops & Scalloped Potatoes

2-4 pork chops
2 tbsp oil
1 diced onion
3 tbsp butter
3 tbsp flour
¼ tsp pepper
1 tsp salt
1 cup milk
1 cup chicken broth
1 tbsp parsley
4 potatoes, pared & sliced thin

Preheat oven to 350°. Grease a 9” x 13” pan.
In a skillet, brown pork chops in oil.
Remove pork chops, add onion & saute until tender.
Remove from heat.
In a saucepan, melt butter, stir in flour, salt & pepper.
Stir for 1 minute.
Add milk and broth slowly, stirring constantly.
Stir until sauce thickens and bubbles.
Stir in onions and remove from heat.
Arrange sliced potatoes in greased pan.
Pour sauce evenly over potatoes. Top with pork chops.
Cover tightly with foil. Bake 1 hour.
Uncover and bake additional 10 minutes or until
chops and potatoes are browned.
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pattit
Pro BakeSpacer


Joined: 25 Nov 2006
Posts: 6146
Location: Central PA

PostPosted: Mon Feb 04, 2013 12:26 pm    Post subject: Reply with quote

This is one of my absolutely favorite things to make. I can not help but overeating when I make this! Rolling Eyes
By the way, I meant the meal that Martha made.
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Last edited by pattit on Mon Feb 11, 2013 7:15 pm; edited 1 time in total
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pattit
Pro BakeSpacer


Joined: 25 Nov 2006
Posts: 6146
Location: Central PA

PostPosted: Mon Feb 11, 2013 7:13 pm    Post subject: Reply with quote

This is what I made for dinner tonight.
http://myrecipemagic.com/recipe/recipedetail/my-super-easy-shephards-pie
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Ann_Marie_PA
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Joined: 21 Jun 2007
Posts: 5113
Location: near Lake Erie

PostPosted: Tue Feb 12, 2013 2:33 pm    Post subject: Reply with quote

SPICED NUTS
Source: Community Cookbook

2 Tbsp. orange juice
2/3 cup granulated sugar
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
3 cups mixed nuts

Mix all ingredients together. Put on a greased cookie sheet. Bake at 275º for 45 minutes. Stir every 15 minutes. Cool. Store in airtight container.

These were awesome!!!

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Last edited by Ann_Marie_PA on Tue Feb 12, 2013 2:41 pm; edited 1 time in total
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Ann_Marie_PA
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Joined: 21 Jun 2007
Posts: 5113
Location: near Lake Erie

PostPosted: Tue Feb 12, 2013 2:40 pm    Post subject: Reply with quote

Sunshine Chicken (Source: The Best of Country Cooking)

2 to 3 teaspoons curry powder
1-1/4 teaspoons salt, divided
1/4 teaspoon pepper
6 chicken breast halves, boned & skinned
1-1/2 cups orange juice
1 cup uncooked long-grain rice
3/4 cup water
1 Tablespoon brown sugar
1 teaspoon dry mustard
Chopped fresh parsley

Combine curry powder, 1/2 teaspoon slat and the pepper; rub over both sides of the chicken. In a skillet, combine orange juice, rice, water, brown sugar, mustard and remaining salt. Mix well. Top rice mixture with chicken pieces; bring to a boil. Cover and simmer 20-25 minutes. Remove from heat and let stand, covered, until all liquid has absorbed, about 5 minutes. Sprinkle with parsley.

This was really good, loved the orange rice.

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pattit
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Joined: 25 Nov 2006
Posts: 6146
Location: Central PA

PostPosted: Wed Feb 13, 2013 6:06 am    Post subject: Reply with quote

Ann, that sounds super yummy. I made orange chicken but it is way different than this. I will have to give this a try.
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tango
Capo di tutti Capi


Joined: 08 Aug 2007
Posts: 1745
Location: North Carolina

PostPosted: Thu Feb 14, 2013 3:50 am    Post subject: Reply with quote

I didn't use the nuts cause a lot of people are allergic to nuts??

Saltine Cracker Candy
40 salted saltine crackers (or enough to line your pan)
1 cup unsalted butter
1 cup packed brown sugar
2 cups milk chocolate or semisweet chocolate chips
(optional) 3/4 cup chopped pecans

Preheat oven to 400.

Line a 9x13-inch pan with aluminum foil. Line pan with saltine crackers in a single layer.

In a small pot combine sugar and butter. Bring to a boil and continue boiling for 3 minutes. Mixture should be a deep caramel color. Immediately pour over saltines and spread to cover crackers completely.

Bake for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Place back in oven for 1 minute. Remove from oven and spread melted chocolate chips over crackers. Top with chopped nuts. Allow to cool and break into pieces.

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