Exotic Animal Recipes

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• libbyami says:

  October 24, 2009 at 2:58 pm

  Summer Spaghetti Salad

  16 oz. mozzarella cheese
  5 ripe tomatoes, peeled, seeded and coarsely chopped
  1 C. fresh basil leaves, coarsely chopped
  1 large clove garlic, pressed
  2 T. salt
  1 T. olive oil
  16 oz. thin spaghetti
  salt and pepper

  Bring a large pot of water to a boil.

  Cut the mozzarella into small cubes and set aside in a small bowl. Combine the tomatoes, basil and garlic in another bowl.

  When the water is boiling hard, add 2 tablespoons salt and the oil. Add the spaghetti and cook just until it is al dente. Do not overcook. Quickly drain the spaghetti and return it at once to the warm pot. Immediately stir in the mozzarella; the heat of the pasta will melt it slightly. Stir in the contents of the other bowl. Season to taste with salt and pepper. Transfer to a serving bowl and serve at room temperature.

  Serves 4 to 6.

  Pepper and Onion Smothered Chicken Recipe

  6 T. balsamic vinegar
  4 skinless, boneless chicken breast halves
  3 t. olive oil
  2 large onions, halved and thinly sliced
  1 C. canned chicken broth
  1 T. refined all-purpose flour (such as Wondra)
  1 carrot, cut into thin strips
  1 red bell pepper cut into thin strips

  In a shallow glass or ceramic baking dish, pour vinegar over chicken breasts, turning to coat well. Set aside for 5 minutes.

  Meanwhile, in a large skillet over medium heat, warm 2 teaspoons of the oil. Add the onions, cook, stirring occasionally until onions begin to brown.

  In a grill pan or skillet, warm the remaining oil over medium-high heat. Drain the chicken and add to the pan, cooking about 5 minutes per side. While chicken cooks, add broth to onions, and cook until most of the liquid has evaporated. Stir in the flour, carrot, bell pepper, remaining 3 tablepoons vinegar, and cook until the pepper and onions are tender and caramelized, about 10 minutes.

  Place the chicken on four plates. Spoon vegetables on top of chicken breasts.

  Servings: 4.

  Beef and Mushroom Risotto Recipe

  1 lb. lean ground beef
  1 package (5 1/2 ounces) risotto mix with garden vegetables
  1 1/2 C. sliced mushrooms
  1 C. chopped red bell pepper
  2 cloves garlic crushed
  1/2 t. salt
  1/4 t. pepper
  2 T. grated parmesan cheese
  1 T. chopped fresh Basil

  Prepare risotto mix according to package directions.

  Meanwhile in a large nonstick skillet, brown ground beef, mushrooms, bell pepper and garlic over medium heat 8 – 10 minutes or until beef is no longer pink, breaking beef up into small crumbles.

  Pour off drippings. Season with salt and pepper.

  Stir risotto into beef mixture. Sprinkle with cheese and basil.
  References :
• Lynnae says:

  October 24, 2009 at 3:13 pm

  Look at Food Network’s site – they rate recipes from easy to difficult. They have all kinds of dishes from 1 pot meals to crockpot to 30 min meals. Most of the 30 min meals by Rachael Ray are easy! Best Wishes! That’s Great!

  Pasta is always easy to make – I prefer Barilla or a made in Italy type. You can add almost sauce and make your own sauces using canned crushed tomatoes, tomato sauce and paste. Then add whatever spices like garlic, onion, basil, crushed red peppers, etc… to it! Adding grated parmesan cheese or romano is good too!

  Casseroles are easy too – mix them up and toss in the oven! You can use pasta or rice! Add chicken, turkey or ham!

  foodtv.com
  References :
  Mom of 4 and I cook a lot!
• starlina7up says:

  October 24, 2009 at 3:30 pm

  Quick Lasagna

  Ingredients:

  1 pound ground beef
  1/2 cup salad dressing or light salad dressing
  1/2 cup grated Parmesan cheese
  6 lasagna noodles, cooked and drained
  1 jar (14 oz.) spaghetti sauce
  2 cups shredded mozzarella cheese

  Method
  Heat oven to 350 degrees F. Brown meat; drain. Stir in salad dressing and Parmesan cheese. Layer 1/2 of the noodles, meat mixture, spaghetti sauce, and mozzarella cheese in 12×8-inch baking dish. Repeat layers. Bake 30 minutes or until thoroughly heated.

  Notes:

  Number of servings: 6-8

  Raspberry-Applesauce Gelatin

  Ingredients:

  2 boxes (3 oz. each) Rasberry Jello
  1 jar Motts Apple Sauce (2 cups)

  Method

  Combine gelatin and 2 1/2 cups boiling water; stir until dissolved. Then, rather than adding the cold water which the package calls for, add the applesauce and stir until blended. Pour into serving bowl or mold. Chill and serve.

  Notes: I call this recipe "my own" although it was my mother’s. She brought it to many a pot luck occasion.

  Number of servings: 8-10
  References :
  http://beef.betterrecipes.com/quicklasagna.html

  http://salad.betterrecipes.com/raspberryapplesaucegelatin.html
• TX2step says:

  October 24, 2009 at 3:44 pm

  COTTAGE CHEESE CASSEROLE
  1/2 lb. Jack or mozzarella cheese, shredded
  1/2 c. milk
  1/2 c. flour
  1 c. cottage cheese
  3 eggs, beaten
  1/4 c. (1/2 stick) melted butter
  In a bowl, all ingredients, but only 1/2 of the butter. Spread the other half of the butter into an 8" square pan. Pour cheese mixture on top and bake at 375 for 30 min, or until golden and set. Serves 3-6
  …..Serve with a green salad and sliced fruit (oranges, strawberries)
  References :
• Lil' me says:

  October 24, 2009 at 3:57 pm

  Fried chicken:
  Take the chicken and roll it in flour, egg wash(an egg mixed with water) Then mix some some cornmeal with blackpepper, salt and some of ur other fav spices then roll the chicken in that. Put it in hot oil fry until crispy If the chicken is not done after crispy put in the oven for a few minutes.

  Mashed potatoes:
  Peel and boil potatoes until soft. Then in a big bowl mash them until they are the right consitency for you add black pepper salt and butter, and milk. If you have on hand use sour cream it makes it super creamy.

  Good Luck hope this helped.
  References :
• pattsywattsy says:

  October 24, 2009 at 4:11 pm

  Here are a few E-Z recipes you might want to try. Good Luck & enjoy.

  COLA CHICKEN

  4 skinless, boneless chicken breasts
  > > 1 cup catsup
  > > 1 12oz. can cola (pepsi, coke, etc.)
  > >
  Put chicken in a non-stick pan. Mix together catsup and cola, pour over chicken.
  Bring to a boil. Cover, reduce heat and cook 45 minutes.
  (turning chicken a few times, while cooking…to prevent from
  sticking to pan)
  Uncover, turn up the heat and continue to cook until the sauce becomes
  thick and adheres to the chicken.
  It turns into the most incredible BBQ sauce. Yummmm!

  You can double the recipe and use more pieces of
  chicken….wings…would be ideal…add some hot sauce….presto "Hot
  Wings"! Not tried this, yet.

  I have used Ribs, just as good.

  Fixed chicken wings, (using the above recipe) but…I
  added the spices from a MILD (I don’t care for "HOT") Buffalo
  Wings packet…(the kind you get to bake in the oven)…..I thought it
  was really good…..(but you/I can’t find a ‘bad’ way to fix chicken).

  CRUNCHY ONION CHICKEN

  1 1/3 cups French’s Original French Fried Onions
  4 boneless skinless chicken breast halves
  1 egg, beaten

  LIGHTLY CRUSH:

  Onions in a plastic bag.

  DIP:
  Chicken in egg

  COVER:
  With onion crumbs, press firmly to adhere to chicken.

  BAKE:
  Preheat oven to 400 degrees.
  Place chicken on lightly greased baking pan.
  Sprinkle with additional onion crumbs, if desired.
  Bake for 20 minutes or until no longer pink in center.

  POOR MAN’S SWISS STEAK
  Mix: 1 lb. hamburger
  1 cup cornflakes
  salt & pepper to taste
  small amount dices onion
  Spread in a square baking pan.

  Pour: 1 can mushroom soup
  1 can water
  (combine together, first)
  Pour over meat mixture.
  Bake 45 minutes at 350 degrees.

  CHILLI DOG CASSEROLE
  1 pkg. (8) hot dog buns
  1 pkg. (8) hot dogs (use more if you like)
  1 can Chilli (15 oz. without beans, use more if you want)
  1 small onion (chopped)
  2 cups shredded cheese
  mustard

  DIRECTIONS: Pre-heat oven 350 degrees
  In a 9" x 13" baking pan, break up hot dog buns (bite size) and spread in pan.
  Cut up hot dogs (about 1/2" size) spread over buns.
  Spoon/spred chilli over hot dog/buns.
  Sprinkle onions over all.
  Squirt mustard over entire mixture (don’t spread…just make a few lines both ways across mixture)
  Cover with shredded cheese.
  Bake until cheese is melted and bubbly.
  (Hint: If using extra hot dogs & chilli, don’t add extra buns.)

  POT ROAST
  Your choice of beef (to fit crock-pot)
  1 pkg. dry Ranch dressing mix
  1 pkg. dry Italian dressing mix
  1 pkg. dry Brown Gravy mix
  1 cup water
  Put beef in pot.
  Mix together all the dry mixes….then add water …pour over meat and cover & cook on high 4-6 hours.
  Until meat is tender.
  The first time I mad it I didn’t have the Italian Dressing mix….so I added a pkg. of Onion Soup Mix….I have to say I liked that better.
  If you use more water you might want to add more Brown Gravy mix….to make a thicker sauce. Was gonna add potatoes and carrots…but never got around to it.

  OLD SETTLER’S BEANS
  INGREDIENTS:
  1/2 lb. ground beef
  1/2 lb. bacon
  1 chopped onion
  Brown in skillet and drain excess grease.

  ADD:
  16 oz. can Red Kidney Beans (drained)
  24 oz. can Pork & Beans (drained)
  1/2 cup white sugar
  1/2 cup dark brown sugar
  1/4 cup Catsup
  2 TBLS. Molasses
  1/2 tsp. dry mustard

  Mix Thoroughly !
  Cook in a crock pot until…hot…hot…hot!

  MARINATED VEGGIE SALAD
  1 lb. can French style green beans
  1 lb. can small peas
  1 lb. can white corn
  1 – 4oz. jar pimento (chopped)
  1 cup shopped onion
  1 cup chopped celery
  1 cup chopped green pepper
  1 cup sugar (I used artificial sweetener)
  2/3 cup vinegar (I used red wine vinegar)
  1/2 cup cooking oil
  1 tsp. salt
  1 tsp. pepper

  1.)Pour green beans, peas, corn & pimento in a colander to drain over a
  large bowl. Discard 1 1/2 cups of liquid.
  2.)Put veggies in a large bowl and fold in onions, celery and green
  peppers.
  3.)Mix together thoroughly the remaining ingredients and toss with
  veggies.
  4.)Cover and let sit over night in refrigerator. (The longer it marinates the better.)

  Desserts/Snacks

  POUND CAKE

  Combine:
  2 sticks butter
  1 2/3 cup sugar

  Beat in:
  5 eggs (1 at a time)

  Add:
  2 cups sifted flour
  1 teaspoon vanilla
  1 teaspoon rum extract

  Mix thoroughly and bake 1 hour at 325 degrees.

  E-Z Candy
  (All recipes are mixed the same.)

  Melt ingredients, seperately in microwave until runny.
  Mix together and pour into serving dish.
  Chill until firm, cut & serve.

  Chocolate Fudge:
  16 oz. container of Fudge Frosting
  1 bag of Chocolate Chips (any flavor you like)

  Peanut Butter Fudge #1:
  1 small jar Peanut Butter (18 oz.)
  2 bags of Peanut Butter Chips

  Peanut Butter Fudge #2:
  1 small jar Peanut Butter (18oz.)
  16 oz. container of White Frosting

  Marshmallow Nougat:
  1 small jr Marshmallow Creme
  1 bag White Chocolate Chips
  1 tsp. Almond Flavoring
  1 small bag Chopped Nuts

  (I’ve made this without the flavoring & nuts….I want to try
  rolling
  into balls and dipping in a chocolate coating….sounds good to
  me.)

  I’ve doubled all the above recipes. The Marshmallow Nougat
  recipe…doubled and added a container of white frosting (had an
  extra one….so thought….why not!)

  I use a double boiler..(prefer the double
  boiler)…add chips in first …then rest of
  ingredients…..saving
  nuts and flavorings for last.

  Kreamy Kool-Aid Pie

  1-(6 g) package un sweetened Kool-Aid powdered drink mix
  1-(14 oz.)can sweetened condensed milk
  1-(8 oz)container Cool Whip frozen whipped topping, thawed.
  1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)
  Cool Whip for top (optional)

  1. In a medium bowl mix Kool-Aid and condensed milk, thoroughly.
  2. Fold in Cool Whip.
  4. If desired, spread more Cool Whip on top.
  5. Chill for a minimum of 4 hours.

  I’ve used: Strawberry…Cherry…Lemon-lime (Key-Lime Pie)….Lemonade (Lemon Pie…might add some yellow food coloring for a more lemony look.)

  OATMEAL PIE

  INGREDIENTS:
  2/3 cup uncooked oatmeal
  2/3 cup light Karo syrup
  2 eggs, beaten
  2/3 cup sugar
  1 teaspoon vanilla
  ½ cup melted margarine, cooled
  1 – 9” unbaked pie shell

  DIRECTIONS:

  Preheat oven to 350 degrees.
  Mix all ingredients in order given.
  Pour into pie shell.
  Bake 1 hour or until knife inserted in center comes out clean.

  (I used Karo Brown Sugar Syrup and topped pie with pecan halves. I made 2 pies the same day. The one that sat over night was the better of the 2…(my opinion).

  CAKE MIX COOKIES
  White Cake Mix
  2 Tablespoons water
  2 eggs
  1/2 cup cooking oil
  1 teaspoon almond extract
  1/2 cup chopped nuts
  powdered sugar

  Mix all ingredients, except powdered sugar.

  Drop batter (about a teaspoon per cookie) into a bowl of powdered sugar.

  Roll in sugar until it is an approximate shape of a ball.

  Place ion a lightly greased cookie sheet.

  Bake at 350 degrees about 18 minutes, until lightly browned.

  Cool on wire racks. Makes about 4 dozen cookies.

  (Use any flavoring or cake mix you desire.)
  References :

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