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Hello, all PF members! I thought this thread would be an interesting one for all of us. Smile

Here's mine! I got it from the web, and made it last week with my mom:

Barbecued Chicken Pizza

INGREDIENTS:

1 tablespoon olive oil
1 tablespoon cornmeal
1 (1 pound) loaf frozen bread dough, thawed, or 1 pound bread dough made in bread machine
2 cups chopped or cooked chicken
1 1/2 cups barbecue sauce, your favorite, or homemade
1 small bell pepper chopped
4 thin slices purple onion, cut in half, separated
3 cups shredded Monterey Jack cheese
PREPARATION:

Preheat oven to 400°. Grease 15-inch pizza pan with olive oil and sprinkle evenly with cornmeal. Roll or stretch the dough to fit pan.
In medium bowl, combine the chicken and the barbecue sauce.

Spread the mixture evenly over the dough. Scatter the bell pepper and onion over the top; cover with the shredded Monterey Jack cheese.
Place the pizza pan on the lowest shelf in oven and bake until the crust is browned, about 20 minutes. Cut into wedges and serve hot.

Posted: Fri Mar 31, 2006 12:11 am Post subject:

ooh that sounds delicious!! Very Happy

Posted: Fri Mar 31, 2006 4:12 pm Post subject:

Vegetarian Recipes (since I'm a vegetarian)

Vegetarian Meatballs:

1 package Schnider's Meatless Meatballs
1 can mushroom soup
1/2 can milk or water
3 chopped fresh mushrooms (which ever variety you like)

Heat meatballs through in frying pan, than add soup, milk and mushrooms.

Lentil Salad:

2 cups dried lentils
1 clove garlic
Juice of one lemon
1/2 cup olive oil
1/4 cup finely chopped parsley
4 plum tomatoes, chopped
1/2 cup diced green bell pepper
1 teaspoon dried basil
Salt and pepper

In a large saucepan, bring 1 quart of water to a boil. Season water and stir in lentils. Reduce heat to a simmer and cook lentils for 20-30 minutes or until just tender. The lentils should not be mushy. Drain off any remaining liquid.

Begin chopping the garlic clove and sprinkle with some salt. Using the flat side of the knife mash the garlic into a paste. In a medium bowl, whisk together the lemon juice and garlic paste. Whisk the olive oil into the lemon juice in a thin stream. Stir in the parsley, tomatoes, green pepper and basil. Gently mix in the drained lentils and toss to coat. Season to taste with salt and pepper.

Carrot Muffins:

3/4 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup dark brown sugar
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch fine salt
2 large eggs
1/3 cup vegetable oil
1 tablespoon pure vanilla extract
4 medium carrots, grated (about 2 cups)
1/2 cup canned crushed pineapple, drained
Special equipment: 12 cup muffin tin and paper liners

Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.

Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.

Asparagus Soup:

1 pound fresh asparagus
3/4 cup chopped onion
1/2 cup vegetable broth
1 tablespoon butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 1/4 cups vegetable broth
1 cup soy milk
1/2 cup yogurt
1 teaspoon lemon juice
1/4 cup grated Parmesan cheese

Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.

Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.

Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.

Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

Posted: Fri Mar 31, 2006 4:19 pm Post subject:

I hate cooking, but enjoy baking.

Posted: Fri Mar 31, 2006 4:24 pm Post subject:

So my mom works for weight watchers and i get yummy recieps from her all the time.

here is one:

Greek Dill Pea Dip

POINTS® Value | 1
Servings | 8
Preparation Time | 12 min
Cooking Time | 5 min
Level of Difficulty | Easy

snacks | Grab some carrot sticks and step right up. This thick dip is flavored with garlic, cumin, lemon juice and a splash of olive oil.

Ingredients

1 cup frozen green peas
1 cup canned chickpeas, drained and rinsed
1/2 cup plain fat-free yogurt
1 medium scallion(s), chopped
1/2 cup dill, fresh
2 tsp fresh lemon juice
2 tsp olive oil, extra---copulation impaired individual--
1 medium garlic clove(s), or more to taste
1/2 tsp ground cumin, or more to taste
1/4 tsp table salt, or more to taste

Instructions

Bring 1 cup of water to a boil in a small saucepan. Add green peas, return to a boil and simmer until tender, about 3 minutes. Drain, rinse under cold water and drain again.

Place peas and remaining ingredients into a food processor or blender and process until smooth. Serve dip immediately or cover and refrigerate up to 2 days. Yields about 1/4 cup per serving.

Posted: Fri Mar 31, 2006 4:27 pm Post subject:

Very simple recipe from Paula Deen on the Food Network. I've made quite a few times. Soooo good.

Is It Really Better than S_x cake.

1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare
1 (20-ounce) can crushed pineapple
1 1/3 cups sugar
1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare
1 1/2 cups heavy cream
1 cup flaked, sweetened toasted coconut

Preheat oven to 350 degrees F.
Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.

Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.

Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.

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