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Great Delicious Recipes Page 23
Collected by Magic Mike
Recipes for entres, salads, desserts, main courses, Holiday recipes.
Any recipe you want is here! And so many new recipe ideas.

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As part of my service to families and individuals who come to my web site, I decided to collect recipes. So often they are having a festive family occassion and I thought these recipes would be a nice service for me to offer. SEE THEM ALL! BE PATIENT BECAUSE THIS PAGE IS PROBABLY STILL LOADING! LOOK TO SEE IF RIGHT SCROLLBAR STOPPED MOVING. If you click on any link before it is done, not all the recipes will load. In that case, hit refresh and reload to see them all.

Search for a recipe or just scroll down. Use EDIT then FIND in your browser (TOP LEFT, next to FILE) to search for any Ingredient (chicken, beans, beef, broccoli, spinich, peas, corn, tuna, etc.), or Meal type (pasta, casserole, salad, muffins, pie, cookies, etc.) or Name (Snickerdoodle, Stroganov, SULTAN'S DELIGHT, alfredo.) Use "Find Next" to find more, up or down the page, depending on where your cursor is clicked on the page. Then you will find all the different ways you could use that ingredient, searching all the recipes down the page, having that ingredient. You will develope a wide range of varieties of recipes for all your basic ingredients Won't meals be fantastic?!

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Recipes in italics are health conscious, or lite, some are diabetic.  Not all italics recipes are diabetic, only those labeled as such. Some recipes here are not health conscious at all. You must judge for yourself which ones you want, ok? To convert measurements of anything to anything, go to http://www.onlineconversion.com/
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You could probably lighten this up a little with lower fat cream cheese and lower fat sour cream, but have never done it because it is so delicious this way I haven't had the heart. Hot Crab Dip16 ounces imitation crab meat, chopped finely (I use my food processor) 2 (8 oz.) packages cream cheese, softened 4 tablespoons mayonaisse 1 tablespoon lemon juice 1/2 pint sour cream 1 tablespoon ground mustard 1 tablespoon garlic powder 15 ounces cheddar cheese, shredded and dividedMix the cream cheese, mayonaisses, lemon, sour cream, mustard, and garlic powder together until creamy with your mixer. Mix in with a wooden spoon the crab meat and about 3/4 of the cheese. Place into a medium sized casserole dish, cover with remaining cheese. Bake at 350 for one hour. Serve warm to hot with crackers. I love using Club crackers but any will do.
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Pecan and Sweet Potato Casserole4 pounds sweet potatoes or yams, peeled, boiled, & mashed 1 egg, beaten 1 Tablespoon vanilla 1 teaspoon cinnamon 1 teaspoon nutmeg 1/2 stick butter or margarine, melted 1/2 cup orange juice (or pineapple juice) 1/2 cup sugar TOPPING 1 cup chopped pecan 1/2 stick butter or margarine, melted 1 cup brown sugarBlend in all ingredients (except topping) into peeled, boiled, and mashed sweet potatoes. To make toping, mix all ingredients together and distribute evenly over casserole. Bake in 350 degree oven for 30-35 minutes.
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Chicken Tortilla Stack1/2 cup vegetable oil 6 (8 inch) flour tortillas 1 (8oz) carton sour cream 1/2 teaspoon seasoned salt 1/2 teaspoon hot sauce 2 1/2 cups shredded cooked chicken 2 1/2 cups (10oz) shredded Monterey Jack cheese with peppers 1 1/4 cups (5oz) shredded cheddar cheese 1/2 cup plus 2 Tablespoons minced green onions 1 1/2 Tablespoons butter, melted 1/3 cup shredded lettuce 1/4 cup chopped tomatoHeat oil to 375 degrees in a 10 inch skillet. Fry tortillas, one at a time, in hot oil 3 to 5 seconds on each side or until tortillas hold their shape and begin to crisp. Drain tortillas well on paper towels, set aside.Combine sour cream, seasoned salt, and hot sauce. Place 1 tortilla on a lightly greased baking sheet; spread about 1 tablespoon sour cream mixture over tortilla. Sprinkle with 1/2 cup shredded Jack cheese, 1/4 cup shredded cheddar cheese and 2 tablespoons green onions. Repeat all layers 4 times. Top with remaining tortilla. Reserve remaining sour cream mixture. Brush top tortilla and sides with melted butter.Cover with foil; bake at 400 degrees for 25 minutes. Immediately remove foil after baking; place tortilla stack on serving plate. Spread remaining sour cream mixture on top tortilla; sprinkle with shredded lettuce and chopped tomato. Cut into wedges and serve immediately. Serves 4 to 5.
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Here is an adaptation of hummus that I hope you will enjoy. Eat it with toasted pita bread or vegies of your choice.Chipotle Hummus Makes about 2 cups1-1/2 cups cooked garbanzo beans 3 tablespoons tahini (see note) 1-1/2 teaspoons chopped garlic 1 tablespoon plus 1 teaspoon lemon juice, or more to taste 1 tablespoon plus 1 teaspoon lime juice, or more to taste 2-1/2 teaspoons canned chipotle chiles in adobo sauce, chopped (see note) 1 teaspoon kosher salt, or to taste 1/8 bunch cilantro, cleaned and chopped 1/2 cup plus 2 tablespoons olive oil blend (see note) Salt and pepper, to tastePut beans through a meat grinder on a medium die, or puree them in a blender or food processor.In blender or food processor or in bowl of an electric mixer, combine garbanzo puree, tahini, garlic, lemon juice, lime juice, chipotles, kosher salt and cilantro. On low speed, mix ingredients well while adding oil in a slow, steady stream. Season with salt and pepper, and add more citrus juice if needed.Notes: Tahini, a sesame paste, is sold in Middle Eastern markets and some grocery stores. Canned chipotle chiles are sold in the Mexican foods section of many supermarkets. I used Canola Balance, a blend of canola, soy and olive oils.
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This makes a nice lunch if you can get real country ham Creamed Virginia Country HamINGREDIENTS: 3 TBSP butter 3 TBSP minced onion 3 TBSP green pepper 3 TBSP flour 1 1/2 -2 cups milk 1 cup chopped Virginia country ham 1 TBSP chopped parsley or chives 1/8 tsp paprika 2 Tbsp dry sherryIn a skillet melt the butter over medium heat,and sauté the onion and green pepper until light brown. Sprinkle in the flour and stir a few minutes. Add the milk slowly, stirring constantly. Add the ham and simmer, stirring until thickened. Remove the pan from the heat and season with the remaining ingredients. Serve over hot buttered toast, English or corn muffins or corn bread.Serves 4-6.
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123 Chicken Fricasi (can be doubled)1 whole chicken cut into 8 pieces 4 cups water 1/2 can tomato paste (6 oz. can) 8 cloves garlic (mashed) 1/2 teaspoon dried whole oregano 1 dash cumin 6 saffron threads or 1/2 tsp yellow food coloring 1/4 cup dry cooking wine 5 medium white potatoes (peeled & quartered) 1 tsp salt (adjust to taste after cooking potatoes)In a large pot add ingredients in order. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Serve over Perfect White Rice see below........Yield: 6 servingsPerfect White Rice: In a heavy bottomed pot with a tight fitting lid, add two cups of long grain rice (Mahatma if possible) wash rice in cold water until water runs clear (this removes impurities and excess starch) drain. Add enough water to cover rice by 1 inch. Add 1 tsp salt and 1 Tbsp of vegetable oil, stir once, bring to a boil uncovered and let water reduce to level of rice, stirring once.Reduce heat to low, cover rice and simmer 5 minutes. Remove from heat and let stand covered 10 minutes. Fluff with fork and serve. No peeking: IMPORTANT DO NOT UNCOVER RICE UNTIL DONE!
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Southern Oven-Fried Chicken Makes 4 servingsIngredients 1/2 cup fat-free buttermilk 2-3 drops hot red pepper sauce 1/2 cup cornflakes, crushed 3 tbsp all-purpose flour 1/4 tsp salt 1/4 tsp freshly ground pepper 2 pounds chicken parts, skinned 4 tsp canola oilPreheat the oven to 400 degrees; spray a large baking sheet with nonstick cooking spray. In a large shallow bowl, combine the buttermilk and pepper sauce. On a sheet of wax paper, combine the cornflake crumbs, flour, salt and pepper. Dip the chicken in the buttermilk, then dredge in the cornflake mixture, coating completely. Place the chicken on the baking sheet; drizzle with the oil. Bake 30 minutes; turn the chicken over. Bake until cooked through, 15-20 minutes longer.NOTE: Cornflake crumbs add plenty of crunch and toastiness without all the fat; nobody will miss the traditional fried-chicken coating!PER SERVING: 229 Calories, 10 g Total Fat, 2 g Saturated Fat, 64 mg Cholesterol, 295 mg Sodium, 11 g Total Carbohydrate, 0 g Dietary Fiber, 23 g Protein, 49 mg Calcium
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This is a low carb yummy side dish. This goes well with so many entrees.Spinach or Broccoli Soufflé2 10oz pkg frozen chopped spinach or broccoli, cooked I like to use fresh broccoli for this, chop well 1/4 pound shredded cheddar or Swiss cheese 1/4 cup butter 1 tbsp minced onion 1 cup cream 1 tsp salt 1/4 tsp pepper 1/8 tsp nutmeg 3 eggs, separatedThaw and thoroughly drain spinach. (When my kids were little I used to puré the spinach) Set aside. Melt butter in saucepan over medium heat. Add onion and sauté 5 minutes. Gradually add cream, stirring until smooth. Continue cooking until slightly thickened, about 5 minutes. Remove from heat and stir in spinach or broccoli, cheese, salt, pepper, and nutmeg; set aside. Place egg white in bowl and whip until stiff but not dry. Set aside. Place egg yolks in clean bowl and whip until thick, about 1 minute. Fold spinach and cheese mixture into beaten egg whites, then fold in beaten egg yolks. Pour into a greased 1 1/2-quart dish and bake, without opening oven door, at 350F for 45 to 50 minutes. Serve immediately.Makes 4 to 6 servings 12.3 carbs for the entire soufflé.
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Beef and it is even healthy Steak Neapolitan1 teaspoon oil 2 tablespoons lemon juice 4 (4 ounce) beef tenderloin steaks (about 1 inch thick) 1 cup onion, chopped small 1 cup dry Marsala wine or dry Sherry 2 tablespoons fresh Italian parsley, choppedHeat oil in large skillet over medium-high heat until hot. Add lemon juice and steaks; cook at least 10 minutes for rare, longer as desired. Turn as necessary. May have to add more lemon juice if cooking to medium or well-done. Remove steaks from skillet and keep warm. Add onions and wine to juice mixture in skillet; cook and stir 4 minutes or until liquid is reduced to about 1/2 cup. To serve, spoon onion mixture over steaks and sprinkle with parsley. Makes 4 servings.Nutritional Values: 180 calories, 8 grams fat, 50 mg. cholesterol, 45 mg. sodium, 5 grams carbohydrates Dietary Exchanges: 1/2 fruit, 2 1/2 lean meats OR 1/2 carbohydrate, 2 1/2 lean meat (these values are from the cookbook, "Healthy Homestyle Meals" by Pillsbury)
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Beef Tenderloins with Dijon Mushroom Sauce1 tsp olive oil, divided 16oz lean tenderloind beef, cut into four 1/2in thick steaks 8oz mushroom, sliced 2TBS shallot, or onion, chopped 1/3 cup beef broth 2 TBS Worcestershire sauce 1TBS Dijon Mustard Salt/Pepper to taste1 tsp olive oil, divided 16oz lean tenderloind beef, cut into four 1/2in thick steaks 8oz mushroom, sliced 2TBS shallot, or onion, chopped 1/3 cup beef broth 2 TBS Worcestershire sauce 1TBS Dijon Mustard Salt/Pepper to tasteDirections: In large nonstick skillet, heat 1/2tsp oil. Add steaks (which I seasoned first). Cook until desired doneness. Remove from skillet and keep warm.In same skillet, heat remaining oil. Add mushrooms and shallots. Cook 2 minutes. Add borth, Worcestershire sauce, and mustard. Bring to boil. Season to taste.Serve over steaks.
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Black Bean Salsa1 1/2 tsp. cumin seeds 2 (15 oz.) cans black beans, rinsed and drained 1 (15.25 oz) can whole kernel corn, drained 1 red bell pepper, minced 1 small purple onion, minced 1/2 c. chopped fresh cilantro 1/2 c. chopped fresh parsley 1/3 c. freshly squeezed lime juice 1/4 c. olive oil 3 garlic cloves, crushed 1/2 tsp. salt 1 tsp. dried crushed red pepper flakes 1/2 tsp. freshly ground black pepperToast cumin seeds in a skillet over medium heat 1 to 2 minutes or until brown and fragrant, stirring often. Combine cumin seeds, black beans and remaining ingredients, toss well. Cover and store in refrigerator up to one week. Yield 6 cups. Serve with your favorite tortilla chips or roll up with fajita meat on a flour tortilla for a Chipotle-style burrito.
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BLOODY MARY SOUP1 1/2 Qt. Tomato soup 1 can diced tomatoes with juice 1 cup diced celery Bring to a boil in a pot. Reduce heat and simmer until celery is slightly tender. About 10 minutes.Then add: 1 Tbs Worcestershire sauce 1/2 tsp Tabasco (use more if you like it spicy!!)Remove from heat and add: 1 Tbs fresh lime juiceServe in large mugs with a fresh stalk of celery (with leaves attached) in each mug.If you like really spicy, substitute a can of tomatoes with chilis. This becomes the Mexican Bloody Mary Soup.
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Honeyed Pork and Chinese Cabbage1 tablespoon chili oil OR 1 tablespoon vegetable oil 1 pound pork tenderloin -- cut into 1/2-inch slices 1 cup fresh pineapple chunks OR 1 (8-ounce) can pineapple chunks in juice -- drained 3 tablespoons honey 4 cups shredded napa (Chinese) cabbage -- (1 pound) Hot cooked rice -- if desiredHeat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side.Add pork; stir-fry 4 to 5 minutes or until no longer pink. Add pineapple and honey; cook and stir 1 minute. Add cabbage; stir-fry about 30 seconds or until hot. Serve with rice. Yield: 4 servings.Per Serving: 243 Calories; 8g Fat (27.7% calories from fat); 25g Protein; 19g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 103mg Sodium. Exchanges: 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates.
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Honeyed Pork and Chinese Cabbage1 tablespoon chili oil OR 1 tablespoon vegetable oil 1 pound pork tenderloin -- cut into 1/2-inch slices 1 cup fresh pineapple chunks OR 1 (8-ounce) can pineapple chunks in juice -- drained 3 tablespoons honey 4 cups shredded napa (Chinese) cabbage -- (1 pound) Hot cooked rice -- if desiredHeat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side.Add pork; stir-fry 4 to 5 minutes or until no longer pink. Add pineapple and honey; cook and stir 1 minute. Add cabbage; stir-fry about 30 seconds or until hot. Serve with rice. Yield: 4 servings.Per Serving: 243 Calories; 8g Fat (27.7% calories from fat); 25g Protein; 19g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 103mg Sodium. Exchanges: 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates.
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Greek Pasta Salad1 1/4 cups uncooked rosamarina (orzo) pasta -- (8 ounces) 2 cups thinly sliced cucumber 1/2 cup chopped red onion 1/2 cup Italian dressing 1 medium tomato -- chopped (3/4 cup) 1 (15-ounce) can garbanzo beans -- rinsed and drained (15 to 16 ounces) 1 (4-ounce) can sliced ripe olives -- drained 1/2 cup crumbled Feta cheese -- (2 ounces) or more to tasteCook and drain pasta according to package directions. Rinse with cold water; drain.Mix all ingredients except cheese in glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors but no longer than 24 hours. Top with cheese. Yield: 5 servings.Per Serving: 449 Calories; 19g Fat (37.1% calories from fat); 13g Protein; 59g Carbohydrate; 6g Dietary Fiber; 13mg Cholesterol; 811mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 1/2 Fat.
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Easy Sesame Beef1 pound beef boneless sirloin steak 2 tablespoons sugar 2 tablespoons soy sauce 1/4 teaspoon pepper 1/4 cup finely chopped green onions (3 medium) 2 cloves garlic -- finely chopped 1 tablespoon sesame seed 2 tablespoons vegetable oil 2 cups hot cooked vermicelliCut beef diagonally across grain into 1/8-inch slices. (Beef is easier to cut if partially frozen, about 1 1/2 hours.) Mix sugar, soy sauce, pepper, green onions and garlic in glass or plastic bowl. Stir in beef until well coated. Cover and refrigerate 30 minutes. Drain beef mixture.Heat sesame seed in 10-inch skillet over medium heat, stirring frequently, until golden brown. Remove sesame seed from skillet. Heat oil in same skillet over medium-high heat. Cook beef mixture in oil, stirring occasionally, until brown. Serve over vermicelli. Sprinkle with sesame seed. Yield: 4 servings.Per Serving: 321 Calories; 14g Fat (39.3% calories from fat); 20g Protein; 28g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 559mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.
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Coconut-Orange Chops4 pork rib chops -- 1-inch thick 1/2 cup flaked coconut 1/2 cup orange juice 1 teaspoon salt Few drops of hot pepper sauce Pepper -- to taste 1 pound fresh spinach -- cleaned, stems removed 3 tablespoons toasted coconut (3 to 4 tablespoons)In blender or food processor container, combine the 1/2 cup coconut and orange juice.Blend or process about 30 seconds to one minute, or until nearly smooth. Strain, pressing liquid from solids. Discard solids. Add salt and hot pepper sauce to orange juice mixture.Brush chops with orange juice mixture. Sprinkle with pepper. Broil chops 4 inches from heat for 10 minutes. Turn over and brush again. Broil 4-6 minutes more or to desired doneness.Meanwhile, place cleaned spinach in large kettle or Dutch oven. Drizzle remaining orange juice mixture over spinach. Cover and steam 1-1 1/2 minutes.Divide steamed spinach between 4 plates. Top with a chop and sprinkle with toasted coconut. Yield: 4 servings.Per Serving: 242 Calories; 11g Fat (41.4% calories from fat); 23g Protein; 13g Carbohydrate; 4g Dietary Fiber; 48mg Cholesterol; 675mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat.NOTES : To Grill: Prepare medium-hot coals. Brush chops as above; place on grill over coals. Grill for 12-15 minutes, turning once and brushing with orange juice mixture occasionally. Prepare spinach and serve as above.
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Venetian Scallops1 tablespoon margarine or butter 1 small onion -- thinly sliced 1 pound sea scallops -- cut in half 1/2 cup dry white wine OR 1/2 cup chicken broth 1/2 cup whipping (heavy) cream 1/4 teaspoon freshly grated nutmeg 1/4 cup seasoned dry bread crumbs 1/4 cup freshly grated Parmesan cheeseHeat oven to 400F. Melt margarine in 10-inch ovenproof skillet over medium-low heat. Cook onion in margarine, stirring occasionally, until tender. Add scallops. Cook 5 minutes. Stir in wine. Cook uncovered until liquid is evaporated. Stir in whipping cream and nutmeg. Mix bread crumbs and cheese; sprinkle over scallops. Bake uncovered 12 to 15 minutes or until hot and bubbly. Yield: 4 servings.Per Serving: 312 Calories; 17g Fat (51.4% calories from fat); 25g Protein; 11g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 579mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.
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Corn Pudding4 medium ears corn* 2 tablespoons sugar 2 tablespoons all-purpose flour 1/2 teaspoon salt Dash pepper 2 eggs 1 1/4 cups milk 2 tablespoons margarine or butter -- melted 1/2 teaspoon ground nutmegHeat oven to 350F. Grease 1-quart casserole or soufflé dish. Cut enough kernels from corn to measure 2 cups. (Scrape ears with knife to extract all pulp and milk.) Mix the corn, sugar, flour, salt and pepper in 2-quart bowl. Stir in eggs. Stir in milk and margarine; pour into casserole. Sprinkle with nutmeg.Set casserole in baking pan on middle oven rack. Pour hot water into pan on middle oven rack. Pour hot water into pan until about 1 1/2 inches deep. Bake until knife inserted halfway between center and edge comes out clean, about 50 to 55 minutes. Yield: 8 servings.Per Serving: 124 Calories; 6g Fat (40.2% calories from fat); 4g Protein; 15g Carbohydrate; 1g Dietary Fiber; 52mg Cholesterol; 206mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.NOTES : *2 cups frozen whole kernel corn, thawed, or 1 can (16 ounces) whole kernel corn, drained, can be substituted for the fresh corn.
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Golden Potato-Coated Baked Chicken4 skinless boneless chicken breast halves -- (about 1 pound) 1 egg white 2 tablespoons water 1/4 cup mashed potato mix -- (dry) 1 tablespoon cornstarch 2 teaspoons Italian seasoning 1/4 teaspoon ground red pepper -- (cayenne) Butter-flavored cooking sprayHeat oven to 425F. Spray 12-inch pizza pan or jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with cooking spray. Remove fat from chicken.Mix egg white and water. Mix potato mix, cornstarch, Italian seasoning and red pepper in a second bowl. Dip chicken into egg white mixture, then coat with potato mixture. Place in pan so pieces don't touch. Spray chicken lightly with cooking spray.Bake uncovered about 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut (do not turn chicken while baking). Yield: 4 servings.Per Serving: 154 Calories; 2g Fat (9.4% calories from fat); 28g Protein; 5g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 94mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Fat.Serving Ideas : For a fresh-tasting accompaniment to this crispy chicken, sprinkle chopped fresh basil leaves over sliced roma (plum) tomatoes. Then drizzle on reduced-calorie or fat-free Italian dressing.
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Orange-Tuna-Macaroni Salad1/2 cup mayonnaise 1 teaspoon prepared mustard 1/4 teaspoon salt 1/8 teaspoon black pepper 2 large oranges, peeled & cut into bite-sized pieces 1 can (7 oz.) tuna, drained & flaked 2 cups cooked & drained macaroni (cooled, if you prefer) 1/2 cup diced celery 1/4 finely chopped onionBlend mayonnaise, mustard, salt & pepper; mix with orange pieces, tuna, macaroni, celery & onion lightly but thoroughly.
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I discovered this weekend after prepping for Biscuits and Gravy that I had no milk, so I tried this cheat and converted my husband forever. It's certainly nicer than starting a roux.Easy Sausage Gravy1 lb sausage, cooked & crumbled 2 cans (10 3/4 oz) cream of mushroom soup 1 can waterCook & crumble sausage in a large frying pan. Add cream of mushroom soup & water, simmer for 5 minutes and serve on top of your favorite bisquits or toast.
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One dish Eggs6 slices of bacon, diced 1/3 cup chopped onion 1 1/2 cups frozen hash brown potatoes 1 tablespoon diced green pepper 1 tablespoon finely diced red pepper 1/2 teaspoon dill weed 1/8 tsp salt and pepper 6 large eggs 1/2 cup milkFry the diced bacon and onions on med-high for about 8 minutes, until onions are golden. transfer to a small bowl using a slotted spoon.Drain fat , reserving 1 tablespoon in frying pan. Add the potatoes, peppers, dill, and salt and pepper to fry pan . cook for 10 minutes, stirring occasionally. add bacon mixture.Beat eggs and milk together in small dish. Add to bacon mixture. Cook for 1 to 2 minutes, stirring constantly using a wide spatula, until eggs are cooked but not dry. Makes 3 1/2 cup . serves 4
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This is a fast and easy casserole that also freezes well in individual portions.Mexican Chicken and Rice Casserole1 1/2 cups uncooked long-grained rice 1 14 oz can chicken broth 1 16 oz jar salsa--divided 1/2 cup diced onion 6 boneless chicken breast halves 1 cup frozen peas 1 1/2 cups shredded cheddar cheese sliced black olives for garnishSprinkle uncooked rice in botton of greased 13x9 baking dish. Combine chicken broth, 1 cup salsa and diced onion. Pour all but 1 cup of this mixture over rice--stir gently to combine. Arrange chicken over rice. Pour remaining salsa mixture over chicken. Cover and bake at 350 degrees for 30 minutes. Stir peas into rice and top chicken pieces with remaining salsa and cheese. Recover and bake 30 minutes more or unitl chicken is done and liquid is absorbed. Garnish with olives before serving.
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Hi All! Just made this recipe last night, and it came out yummy. My family likes simple, hearty dishes like this.Swiss Steak2 lb. Chuck steak (or any flavorful but less-than-tender steak cut), trimmed of fat and cut into serving-size pieces salt, pepper, flour 2 tbsp. Bacon fat 1 small onion, chopped (about 1/2 cup) 1 cup chopped veggies- combine carrots, celery, and green or red pepper 1 clove garlic, minced 1 8 oz. can of tomato sauce 1/2 can of waterPreheat oven to 350 degrees.Salt and pepper both sides of steak pieces, and then dredge with flour, shaking off excess. In a dutch oven, or other oven-proof pot, brown both sides of steak in the bacon fat over medium/high heat. Remove steak to a plate, and turn down the heat under the pot to medium/low. Saute the veggies and garlic in remaining fat until soft but not brown. Dump in tomato sauce, and then fill can ½ full with water and swirl around once or twice to get sauce residue, and dump into pot. Return steak to pot, along with any accumulated juices, and push down so that pieces are covered with sauce and veggies. Cover tightly and bake for 1 1/2 to 2 hours. The steak should be fork-tender by then. When done, remove steak to a serving plate. You may wish to spoon off excess fat from the sauce. Stir sauce, check for seasoning and add salt and pepper if necessary. Put sauce in a gravy boat and serve with mashed potatoes and a salad. Makes 5 to 6 servings, depending on how hungry your family is. There are seldom any leftovers at my place, since I have 2 growing boys. (Comfort food for a wintry day!)
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SPINACH ENCHILADAS1 (10 oz.) frozen spinach, thawed & pressed dry 1 (10 3/4 oz.) can cream of chicken soup 1 (8 oz.) sour cream 1 (4 oz.) can chopped green chilies, drained 2 tbsp. minced green onion 12 (4 1/2") corn tortillas Vegetable oil 16 oz. Monterey Jack cheese, grated 3/4 c. minced onionCombine 1st 5 ingredients in blender until smooth. Fry tortillas, one at a time in 1/4 inch oil 5 seconds on each side or until soft. Drain on paper towels. Spoon 1 tablespoon of cheese and 1 tablespoons onion on each tortilla. Roll tight.Place seam side down in greased baking dish. Spoon spinach mixture over tortillas. Sprinkle with remaining cheese. Bake at 325 degrees, uncovered for 30 minutes
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Crock Pot Italian Beef I am new to crock pot cooking, received one for Christmas. I was married in 1968 and that was the year of the electric knife,(I received 3) not the crock pot! I found this recipe on an internet site, wwwChefMom.com we had it the other nite and it was wonderful, if you don't like peppery, cut back on the pepperocini! 1 Rump roast 3- 5 lbs. (I had a 2 1/2lb eye of the Round) 1 pkg Good Seasons Italian Dressing Mix 1 cup water 1 pkg au jus gravy mix 2 tsps Italian seasoning 6 pepperocini peppers.Mix together water, gravy mix, dressing mix and Italian seasoning. Pour over roast in crock pot. Add peppers, if desired. Cook on LOW about 2 hours. Break up roast and cook 1 hour more. I served this with Italian green beans and Bow Tie Pasta.
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This is a party type participating menu. You use saw horses and ply wood for the table and use news papers for a table cloth. Use Mason jars for glasses. The guests bring something for the stew. This can be cooked over an open pit fire where permitted.Hobo StewIn a very large pot cook 1 pound of bacon, add a coarsely cut up onion and saute. Add 2 pounds of London Broil cut in 1 inch cubes. Then add 2 pounds of boneless pork loin, trimmed and cut in 1 inch cubes. Next you add 2 pounds of Chicken Breasts cut in 1 inch squares. Add a gallon or so of stock, any flavor. Here is where the guests come in, they bring something to add to the pot, Potatoes, Carrots, Celery, Onions and Tomatoes. Any other vegetable that you like and hope the other guests also like. Thicken just before serving with a slurry.( flour and cold water) (Or cornstarch and cold water) Serve this over noodles or rice. Also the guests can bring their favorite ingredient for the salad and each guest can create their salad. Place a loaf of bread at each end of the table (still in wrapper).
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Hash Brown Potato Soup Weight Watcher (1 point per serving)1 bag of Ore Ida Hash Browns (shredded, or cubed) 1/2 chopped onion 2 quarts FF chicken broth 1 package Fat Free Pioneer cream gravy mix (whisked in 1/2 cup of water to remove lumps)Place first 3 ingredients into large pot and simmer for 30 minutes. Add gravy mix and stir. Simmer 15 minutes. Or, you can put all the ingredients in a crock pot on high for 3-4 hours... Perfect to throw together before church! 1 point per one cup serving
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Chicken Chilaquiles (chilaquiles, tortillas strips layered with meat, salsa and cheese, is a favorite dish in Mexico, and a popular way to use leftovers) Makes 4 servings 9x13 baking dish 400 degree oven 20 minutes1 Large onion, thinly sliced, separated into rings 6 (6-inch) corn tortillas, cut into 1/2 in strips 1/2 Lb. cooked skinless boneless chicken breast, cut into strips, or diced 2 tomatoes, diced 1 (11-ounce) jar salsa 3/4 C low-sodium chicken broth 3/4 C grated reduced fat cheddar cheese1. Preheat the oven to 400 degrees. Spray baking dish with nonstick spray. 2. Spray a nonstick skillet with nonstick spray and saute Onion until soft 3. Put half of the tortillas in the baking dish, covering the bottom (overlap tortilla strips if necessary). Top with 1/2 the chicken , 1/2 the tomatoes half the onion, and half the salsa, Repeat. 4. Pour in broth. Cover with foil and bake 15 mins...push tortilla's down into the broth to keep "tender". 5. Uncover, sprinkle with cheese and bake uncovered, until cheese meltsabout 5 minutes longer Per serving: 296 Cal, 8 g Fat, 4 g Sat Fat, 6 mg Chol, 937 mg Sod, 31 g Carb, 4 g Fib 28 g Prot, 276 mg Calc. Weight Watcher's points 6 per serving from Cook it Quick by Weight Watchers Serve this with a salad of black beans, corn and chopped red onion. Dress the salad with a simple Mexican Vinaigrette made of olive oil, red-wine vinegar, chili powder and cilantro.Tex-Mex Black Bean Salad 1 C canned black beans, rinsed, and drained 1 (10-ounce) pkg frozen corn, thawed 1 red onion thinly sliced Dressing 4 T red-wine vinegar 4 T olive oil 1/2 T. chili powder 2 T. cilantro Combine and let marinate while making the Chilquiles *** *** ** Note: I have added 1 can diced green chilis (no points) but lots of flavor to the Chilaquiles Casserole, and 1 seeded finely minced Jalapeno to the Black Bean salad...Yum
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This was a recipe I believe I first saw many years ago in Redbook. Celery is very low cal. Buddy Hackett use to say it was minus 1 calorie, a person used up more calories eating it than there is in it. Evidently celery is the one vegetable that is better for you cooked than raw or so they say on TV. No matter if it is low cal or not, it is delicious and so easy to prepare.Curried CelerySeveral stocks of celery cleaned and cut on the bias. 1 tsp. (or to taste) curry powder Chicken stock to cover (can use chicken bouillon cube and water)Cook 'til tender/crisp, drain, serve.
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My husband LOVES buffalo wings. But the amount of fat and calories in them is astounding. We use this recipe when we're craving some wings. Sorry no nutritional values available but they are 5WW points per serving. Amazing Buffalo Chicken Serves 41lb boneless, skinless chicken breast 1/2 cup Frank's Red Hot sauce (brand name....use your favorite) 1 stick "I can't believe it's not butter" 1/4tsp celery seed 1TBS white vinegar 1/2 tsp tabasco sauce 1/2tsp red pepper flakes 1/4tsp black pepper 1/2tsp cayenne pepper 1/4tsp worchestershire sauceFor the sauce: In a small saucepan over low heat, mix together everything but the chicken. Let this mixture simmer, stirring occasionally, while you prepare chicken.For the chicken: Bring large saucepan to boil. Cut chicken into strips and boil until cooked through. When cooked, put chicken in a serving bowl or dish. Pour sauce over chicken and let sit for a few minutes.Variation: Cut chicken into strips. Lightly coat chicken with sauce. Bake in preheated 375 oven for 15-20 minutes, until cooked through. Remove to platter and coat with remaining sauce.
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A meatless W.W. dish but still yummy. Vegetarian Rice Casserole1 tablespoon olive oil 2 onions -- chopped 2 stalks celery -- chopped 1/2 green bell pepper -- seeded and chopped 1 can diced tomatoes (no salt added) -- (14.5 oz) 1/2 cup minced parsley 1 teaspoon dried thyme 1/4 teaspoon freshly ground black pepper 2 1/2 cups cooked brown rice 2 cups cooked wild rice 1 cup shredded reduced-fat cheddar cheesePreheat the oven to 350º. In a large nonstick skillet, heat the oil. Add the onions, celery and bell pepper; cook, stirring as needed, until softened, 5 - 6 minutes. Add the tomatoes, parsley, thyme and black pepper; bring to a boil. Stir in the rices; transfer to a 3-quart casserole. Cover with foil and bake 10 minutes; uncover and sprinkle with the cheese. Bake until the cheese is melted, about 3 minutes longer.Serves 5NOTES : Per Serving: 235 Calories, 5 g Total Fat, 0 g Saturated Fat, 3 mg Cholesterol, 326 mg Sodium, 38 g Total Carbohydrate, 3 g Dietary Fiber, 10 g Protein, 202 mg Calcium. 5 Points Per Serving (Recipe By : Weight Watchers - Simply the Best cookbook)
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Sauteed Spinach with Mushrooms, Onions and Turkey1/4 cup olive oil 1 pound ground lean turkey I/2 to 1 onion chopped 1 pkg. (8 oz.) sliced fresh mushrooms 2 cloves garlic, minced 2 lb. fresh spinach leaves, cleaned, torn or frozen chopped spinach Cheese, optional....parmesan, mozzarella, feta etc., salt and pepperHeat oil in large skillet on medium-high heat. Add onions, mushrooms and garlic; cook and stir until mushrooms are tender. Reduce heat to medium. Add turkey and keep stirring til it's cooked through. Add spinach; cook and stir 5 minutes or until spinach is cooked. Sprinkle in cheese. Season with salt and pepper to taste.PS: I am the only one in the household who eats this so I put it in individual containers and freeze for later.

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