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Links Update Journal / Food TV.Com / All Recipes.com / Martha Stewart / Recipe Index March 2006
Sat, Mar. 4th, 2006 06:53 pm
Ham and Cheese Bake

12 slices white bread
1 1/2 cups shredded cheddar cheese
1 package (10 ounces) chopped broccoli (thawed and drained)
1 cup chopped ham
1 8 ounce package cream cheese (softened)
3 eggs
1 cup milk
1/2 teaspoon dry mustard

Preheat oven to 350 degrees. Place six bread slices on bottom of
13x7 inch baking dish. Cover with 1 cup of cheese, broccoli, ham
and remaining bread slices, cut in half diagonally. In mixing
bowl, beat cream cheese until light and fluffy. Add eggs, one at
a time, mixing well after each addition. Blend in milk and
mustard; pour over bread. Top with remaining cheddar cheese.
Bake for 45 to 50 minutes or until set. Let stand 10 minutes
before serving.


Sat, Mar. 4th, 2006 06:52 pm
Tomato Chicken Risotto

1 (3-lb.) fryer, cut into serving pieces
1/2 lb. pork link sausage, cut into chunks
Kitchen Bouquet, optional
1 small green pepper, seeded and chopped
1/3 cup chopped onion
1 clove garlic, minced
2 cans (8 ozs. each) tomato sauce
1/2 cup water
1 tsp. salt
1 cup raw long-grain converted rice
Grated Parmesan cheese

1. Rinse chicken pieces and pat dry; set aside. In skillet, brown sausage.
Remove with slotted spoon and drain on absorbent towels. Brown chicken
pieces in sausage drippings, drain well. Lightly brush with Kitchen Bouquet.

2. Place chicken in slow cooker. Combine drained sausage with
remaining ingredients, except cheese, and pour over chicken.

3. Cover and cook on Low setting for 8-10 hours.

4. Just before serving, sprinkle with Parmesan cheese.

Makes 6 servings.

Printable version:


Sat, Mar. 4th, 2006 06:50 pm
Sweet and Sassy Chicken

4 whole chicken breasts, boned and skinned
1 pkg. onion soup mix
1/2 cup chicken broth
1 cup of Catalina dressing

Put all ingredients into slow-cooker and cook on low for 8 hours.
Shred chicken and pour chicken with sauce over rice or use it to
make a wonderful chicken salad, just let the ingredients cool before
using in salad. Top the salad with crunchy Chinese noodles.

Printable version:


Sat, Mar. 4th, 2006 06:50 pm
Amelia's Tuna Macaroni Salad
Submitted by: Peach822
Rated: 4 out of 5 by 8 members Prep Time: 20 Minutes
Ready In: 20 Minutes
Yields: 6 servings
"Macaroni, tuna, celery, onion and peas are bathed in a creamy dressing, then garnished with hard-cooked eggs and a sprinkle of paprika. This macaroni salad will remind you of Grandma's. I love this when the weather is warm. One of the basic comfort foods!"

1 (12 ounce) package elbow macaroni
1 (6 ounce) can tuna, drained
2 stalks celery, chopped
2 tablespoons chopped sweet onion
1 (10 ounce) can baby peas, drained
1 cup mayonnaise
2 tablespoons sweet pickle relish
salt and pepper to taste
3 hard-cooked eggs, quartered
1 pinch paprika, for garnish

1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain and rinse under cold running water.
2. In a large bowl, stir together the macaroni, tuna, celery, onion and peas. Mix in the mayonnaise, relish, salt and pepper. Garnish with egg wedges and a sprinkle of paprika. Cover and chill for at least 1 hour before serving.

ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 3/4/2006


Sat, Mar. 4th, 2006 06:46 pm
Best Marinated Grilled Chicken

Submitted by: Pamela
Rated: 4 out of 5 by 12 members Prep Time: 10 Minutes
Cook Time: 45 Minutes Ready In: 55 Minutes
Yields: 6 servings
"Sweet and tangy BBQ chicken with a hint of smoke flavor. Serve with pasta salad."

1 1/2 cups water
1/3 cup rice wine
1/3 cup sesame oil
1/4 cup soy sauce
2 tablespoons honey mustard
1/4 cup brown sugar
2 dashes liquid smoke flavoring
1 (.7 ounce) package dry Italian-style salad dressing mix
1 tablespoon grated orange zest
1 teaspoon ground ginger
2 teaspoons paprika
1 teaspoon fines herbs
1 (4 pound) chicken, skin removed, cut into pieces
6 sprigs fresh rosemary

1. In a large shallow dish, combine water, wine, sesame oil, soy sauce, mustard, brown sugar and liquid smoke. Stir in Italian dressing mix, orange zest, ginger, paprika and fines herbs. Place chicken in the dish, and turn to coat. Cover, and refrigerate overnight.
2. Preheat an outdoor grill for medium heat, and lightly oil grate.
3. Discard marinade. Grill chicken 15 to 20 minutes per side, until no longer pink and juices run clear. Occasionally place rosemary sprigs on coals to impart a unique smoky flavor to chicken.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 3/4/2006


Sat, Mar. 4th, 2006 06:45 pm
Blueberry Crumble

4 cups fresh or frozen, thawed blueberries
1 to 2 tablespoons suage
3 tablespoons butter, softened
3 packages (1.5 ounces each) instant oatmeal with maple and brown sugar

Preheat oven to 375*F. In a 9-inch pie plate, toss blueberries with sugar. In a small bowl,
combine butter and instant oatmeal until mixture forms coarse crumbs; sprinkle over
blueberries. Bake until mixture bubbles around the edge and topping is light brown,
30 to 35 minutes.

Yield: 6 portions
Per protion: 197 calories, 3 grams protein, 7 grams fat, 33 grams carbohydrate


Mon, Feb. 21st, 2005 05:04 am

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Mon, Feb. 21st, 2005 04:36 am

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Mon, Feb. 21st, 2005 03:56 am

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