Chicken Parmesan

Recipes » Main Dish » Poultry - Chicken Quick and easy recipe. Doesn't require a lot of work. (8) 100% would make again 596 people marked it a Favorite, 9 people marked it a Try Soon

Yield: 4
Cuisine: Italian Main Ingredient: Chicken Winter Quick Main Dish Italian Chicken Dinner Savory Edit tags

Ingredients
4 each Chicken breast 2 cups Bread crumbs 2 tblspoons Italian seasoning 2 each Eggs 1 clove Garlic crushed 4 tablespoon Olive oil 1 block Mozzerella cheese 2 cups Red sauce

Preparation - Chicken Parmesan
Mix bread crumbs and italian seasoning on a plate.

Whisk eggs in a bowl and add crushed garlic. Add two tablespoons of the olive oil to a large skillet and heat over medium heat. Now take a chicken breast and coat it with the egg mixture. Next coat with the bread crumbs and seasoning. Repeat with the egg mixture and bread crumbs. Make sure whole breast is covered. Place in preheated skillet and repeat with remaining breasts. While chicken is cooking slice mozzarella cheese and heat sauce. Flip chicken when first side is browned (about 5 to 7 minutes). Add the additional olive oil if pan looks dry. When second side is browned top with sliced mozzarella and red sauce. Cover the skillet and reduce heat to low. Allow cheese to melt (about 1 to 2 minutes depending on thickness). Serve with your favorite pasta dish.

Sweet Potato Fries Curried Mayonnaise Dip
Recipes » Side Dish » Potatoes

with

Try this Sweet Potato Fries with Curried Mayonnaise Dip recipe, or post your own recipe for Sweet Potato Fries with Curried Mayonnaise Dip (8) 100% would make again 404 people marked it a Favorite, 7 people marked it a Try Soon

Yield: 30
Cuisine: Uncategorized Main Ingredient: Potato Appetizers Vegetables Mayo Ginger Potato Edit tags

Ingredients
2/3 c Mayonnaise 1/3 c Plain yogurt 1 tb Curry powder 1 ts Ground ginger 1/2 ts Tumeric powder 1/2 ts Chili powder 1/2 ts Sweet Hungarian paprika 1/4 ts Salt 4 Large yams Vegetable oil Salt

Preparation - Sweet Potato Fries with Curried Mayonnaise Dip
In a small bowl, stir together the mayonnaise and yogurt. Stir in spices and salt. Cover and refrigerate at least 1 hour or overnight. Makes 1 cup. Immediately before serving, scrub potatoes and cut lengthwise into quarter to half inch slices. Cut slices into french fry shapes. Place on baking sheets and drizzle with oil, tossing to coat. Spread in a single layer and season lightly with salt. Bake at 400 degrees for 20 to 25 minutes or until cooked through. Serve with curry dip. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Aunt Evelyn's Muffins
Recipes » Bread » Muffins

Blueberry

Besides being easy to make, my Aunt Evelyn's blueberry muffins are light, moist and delicious. (4) 67% would make again 168 people marked it a Favorite, 2 people marked it a Try Soon

Yield: 1
Cuisine: American Main Ingredient: Blueberry Quick Bake Easy cake flour Sugar baking soda Salt vanilla egg Sour cream vegetable oil blueberries muffins quick bread Snacks Desserts Brunch Breakfast Blueberry American baking powder Winter Sweet Edit tags

Ingredients
3 cups (12 1/2 oz) cake flour 1 cup sugar 1 teaspoon baking soda 2 teaspoons baking powder 1/8 teaspoon salt 1 teaspoon vanilla extract 1 large egg 1 cup sour cream 1/2 cup vegetable oil 2 cups fresh blueberries

Preparation

-

Aunt

Evelyn's

Blueberry Muffins
Preheat oven to 350 degrees F. Fit muffin tin(s) with paper liners; set aside. Sift all dry ingredients into a large bowl; set aside. In a small, bowl toss blueberries with about 1 tablespoon of flour mixture; set aside. In a medium bowl, whisk all wet ingredients together until well blended. Add wet ingredients to flour mixture and mix with a spoon until just barely combined. Gently fold blueberries into batter. Do not over-mix. Fill prepared muffin tin almost all the way to the top. Bake until muffins are golden brown and a toothpick inserted into the center comes out clean, about 20 to 25 minutes, rotating tin halfway through for even baking. Transfer tin to a wire rack to cool slightly, about 5 minutes. Invert muffins onto wire rack, stand muffins upright, cool 5 minutes longer, and serve warm. Muffins will keep for 2 to 3 days in an airtight container. Makes 12 to 18 muffins depending on size.

Zucchini Bread
Recipes » Bread » Zucchini Bread I first tried these January of 2005. They are very moist and delicious! (6) 100% would make again 89 people marked it a Favorite, 8 people marked it a Try Soon

Yield: 6
Cuisine: American Main Ingredient: Zucchini Bread Bake Kid Friendly Zucchini American Hors d'Oeuvre Winter Sweet Edit tags

Ingredients
2 small zucchini 3 eggs l cup vegetable oil 2 cups sugar 2 teaspoons vanilla 3 cups flour l teaspoon salt l teaspoon baking soda l tablespoon cinnamon 1/4 teaspoon baking powder

Preparation - Zucchini Bread

Preheat the oven to 350 F. Grease and dust with flour two 9x5x3" loaf pans. Wash and dry the zucchini, but do not peel. Cut them into thick slices and grate in the food processor. Set aside. In a large bowl, with an electric mixer at medium speed, beat the eggs until light and frothy. Add the oil, sugar, grated zucchini, and vanilla, beating well. Sift the remaining ingredients together onto a sheet of waxed paper and add to the bowl, mixing well. Pour the batter into the prepared pans, and bake l hour. Cool the loaves in their pans on a wire rack for 30 minutes then turn the loaves out onto the wire rack to cool completely. Wrap the loaves in aluminum foil and refrigerate for several hours for easier slicing, and the loaves may also be frozen.

Olive Garden Alfredo Sauce
Recipes » Marinades and Sauces » Sauce Really Good:) (26) 100% would make again 1183 people marked it a Favorite, 25 people marked it a Try Soon

Yield: 1
Cuisine: Italian Main Ingredient: Cheese Sauces KopyKat Cheese Italian Side Dish Fall Creamy Edit tags

Ingredients
1 pint of Heavy Cream 1 stick of butter 2 Tbsp. Cream Cheese 1/2 - 3/4 C. Parmesan cheese 1 tsp. Garlic powder

Preparation - Olive Garden Alfredo Sauce

Preparation: In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 - 20 minutes on low. You may wish to season with a little salt and pepper. I have done this with half and half, but we prefer the heavy cream. But I wouldn't try it with plain milk.

Steve's Tomato-Basil Soup
Recipes » Soups, Stews and Chili » Vegetable A terrific warming soup for the winter months. Inspired by an attempt to replicate the tomato-basil soup from Gordon Biersch, a San Francisco-based microbrewer with restaurants in CA and Seattle. (37) 100% would make again 876 people marked it a Favorite, 45 people marked it a Try Soon

Yield: 8
Cuisine: Italian Main Ingredient: Tomatoes Easy Cleanup Brunch Main Dish Soup Advance Fall Spring Winter Copycat Italian Tomatoes Dinner Lunch Comforting Edit tags

Ingredients
2 cans Crushed Tomatoes 2 cups Chicken broth or vegetable broth for vegetarians 1 bunch Fresh basil 1 large Shallot 1/2 whole Onion diced 3 cloves Garlic sliced 2 tablespoon Vegetable oil 1 cup Cream

-- appliance processor

required:

blender

or

food

3 tablespoon Sugar more as desired

Ground pepper to taste

Preparation - Steve's Tomato-Basil Soup
In a large stockpot, heat vegetable oil over mediumlow heat. Add sliced garlic, finely diced shallots and onion. Simmer for 5-10 minutes, or until onion starts to caramelize. Add cans of crushed tomatoes; add sugar. Bring to a boil and then simmer for 5-10 minutes. Stir in chicken broth. Remove from heat and let cool a bit. Working in batches, puree the soup mixture in a blender or liquid-tight food processor. (NOTE: Heated liquid expands tremendously when you try to puree it -- only fill it halfway full at most, each time!) Put pureed mixture in a bowl, then rinse the stockpot out and put pureed soup base back in. OPTIONAL: If you'd like a smooth texture to the soup, you should cool it and strain it at this point, working in batches, with a sieve. (I prefer the more rustic texture of pureed but unstrained soup.) It can remain in this state (refrigerated) for a few days, until ready to serve. To serve, bring tomato soup mixture to medium

heat, and then stir in cream. (In this way, you are keeping the cream out of the pureeing step -- which might whip it -- and also the heating-to-boiling step -which might curdle it.) Top with basil, rolled gently and sliced very thinly (i.e., chiffonade). Serve with crusty bread, salad, or cheese toasts; pair with a crisp Pinot Grigio or Savignon Blanc, or even a deep red like a Cabernet.

Seared Scallops with Lemon Orzo
Recipes » Main Dish » Fish and Shellfish This is a twenty minute meal that is impressive, light, healthy and delicious. The key to perfect scallops is patting them dry with a papertowel and getting the pan nice and hot before you add them. Allow them to get a golden brown sear, flip gently and cook for about 2 more minutes or until they are slightly firm to the touch. (2) 100% would make again 55 people marked it a Favorite, 2 people marked it a Try Soon

Yield: 2
Cuisine: American Main Ingredient: Scallops orzo Scallops American Lunch Fall Fresh Edit tags

Ingredients
4 tbsp Butter divided 1/2 c Onion chopped 1 c Wheat orzo uncooked 1 c Chicken stock 1/2 c White wine 1/2 tsp Fresh thyme chopped 2 tbsp Fresh chives chopped 2 tbsp Fresh lemon juice 8 large Sea scallops Salt Fresh ground pepper

Preparation - Seared Scallops with Lemon Orzo
1. In a medium saucepan, melt 2 tbsp butter over medium-high heat. Add onion and cook about 3 minutes until wilted. Add orzo and cook for about a minute to incorporate butter. Add chicken stock, wine and thyme. Bring to a boil. Reduce heat, cover and simmer 20 minutes or until liquid is absorbed. Add lemon juice and chives and keep warm. 2. Meanwhile, rinse scallops and lay on paper towels to dry. Blot excess water with dry towels. Season tops generously with salt and pepper. 3. Melt 2 tbsp butter in a medium skillet over medium-high heat. Add scallops, seasoned side down. Cook for about 3 minutes until they are a nice, crisp golden brown. Season exposed sides with salt and pepper while cooking. Carefully flip scallops over and cook for another 3 minutes or until mostly firm to the touch. 4. Serve scallops over lemon orzo.

Camarones Guisados- Shrimp Stew
Recipes » Soups, Stews and Chili » Seafood nonchowder Besides Shrimp scampi, this is one of our favorite ways to eat shrimp. My dad always prepared this with white rice or crispy tostones on the side and it was delicious every single time! I hope you enjoy it as much as we all have. For more Recipes www.gardeningchicinthecity.com (7) 100% would make again 165 people marked it a Favorite, 5 people marked it a Try Soon go to:

Yield: 4
Cuisine: Spanish Main Ingredient: Shrimp Shrimp Seafood Main Course Saute Camarones Guisados Edit tags

Ingredients
36 Jumbo/Collosal Shrimp 1 1 1 1 3oz can of tomato paste 2 Garlic Cloves- Crushed 1 medium Onion (any kind of onion you prefer)1 large Red Bell Pepper- sliced thinly 2 tbsp of Stuffed Olives 0.25 cup of good olive oil 2 tbsp of chopped cilantro 0.5 cup of water or seafood stock (seafood stock adds dept 1 Salt (add to your taste) 1 Pepper (add to your taste)

1 can also add any kind of Adobo you like fo just be careful that you do not over salt the dish

Preparation Camarones Guisados- Shrimp Stew
Peel, rinse and pat dry all of your shrimp Slice the onion and the pepper, set aside. In a sautĂŠ pan, heat the 1/4 cup of olive oil, over medium heat. Once the oil is heated, add the onion, pepper and the olives to the pan until they start to become slightly tender about 5-7 minutes After the vegetables are tender, you can then add the tomato paste and also begin to add your water or stock to begin dissolving the paste. Add the water in parts as you might not need the whole 1/2 cup. At this point you can turn the heat up a little to bring the mixture to a medium simmer, if its not already simmering. Simmer for about 6 minutes The last thing you will add is the shrimps. Once all of your ingredients come together, you want to stir in the shrimps and cover the pan for about 5-8 minutes and then test the shrimps to see if they are done. They should be pink and slightly firm to the touch but not tough

There is nothing worse than putting the shrimps in the pan when you first start to put the ingredients together at the beginning of the dish. When shrimps cook for a long period of time they become very tough and rubbery. So make sure they are added in the end and you are sure to have the most tender and tasteful Camarones Guisados! Happy Cooking! The Gardening Chic

Grilled Chicken Sandwich with Pancetta, Arugula, and Aioli
Recipes » » Easy components can give you outstanding results. Cook the chicken, pancetta and bread all at the grill. Mix the aioli and assemble. This flavorful grilled sandwich has an elegant twist with garlicky mayonnaise and the light peppery flavor of arugula. (1) 100% would make again 0 people marked it a Favorite, 0 people marked it a Try Soon

Yield: 8 Sandwiches
Cuisine: Italian Main Ingredient: Chicken Grill Sandwiches Main Dish Chicken Italian Edit tags

Ingredients
-- Aioli -1 cup Mayonnaise 1 Garlic clove minced

-- Sandwich -3 pound Boneless, skinless chicken breasts 3 teaspoon Salt 2 teaspoon Freshly ground black pepper , or to taste 5 tablespoon Olive oil 16 slices Sourdough bread 16 slices Pancetta , sliced 1/8-inch thick 1 bunch Arugula ,trimmed, washed, and dried

Preparation - Grilled Chicken Sandwich with Pancetta, Arugula, and Aioli
Combine the mayonnaise and garlic to make the aioli. Reserve. Pound the chicken breasts to an even thickness. Season generously with salt and pepper, and brush with 3 tablespoons of the olive oil. Preheat the grill on the highest setting. Lightly brush the slices of the bread with the remaining olive oil. Grill over moderate heat until golden and crispy on the outside, but soft on the inside. Reserve. Grill the chicken breasts until cooked through, about 5-6 minutes on each side. While the chicken is cooking, grill the pancetta until crispy. Spread 1 tablespoon of the aioli on each side of the grilled bread. Place a few leaves of arugula, 2 slices of crispy pancetta, and the chicken breast on one side of the bread. Top with the other half of bread and slice diagonally.

Fried Okra
Recipes » Side Dish » Vegetables Try this Fried Okra recipe, or post your own recipe for Fried Okra (4) 100% would make again 36 people marked it a Favorite, 3 people marked it a Try Soon

Yield: 4
Cuisine: American-South Main Ingredient: Okra Side Dish Salt corn meal flour buttermilk Savory Lunch Emeril Fry Fall Okra American-South Edit tags

Ingredients
1 pound Okra Buttermilk 1/2 cup Flour 1/2 cup Cornmeal

1/2 cup Cornmeal Essence Oil, for frying Salt, to taste Frershly ground black pepper, to taste

Preparation - Fried Okra
* Note: See the "Emerils Essence Information" recipe which is included in this collection. With a sharp knife, slice the okra into 1-inch slices. Season the okra with salt and pepper. Marinate the okra in buttermilk. Marinate for 30 minutes and drain. Place 1 quart of oil in a saucepan. Heat the oil. In a shallow dish, mix the flour and cornmeal together. Season the flour with Emerils Essence. Dredge the okra in the seasoned flour/cornmeal mixture, coating the okra completely. Fry the okra in the hot oil until golden-brown, about 2 to 3 minutes. Fry the okra in batches. Remove the okra from the oil and drain on a paper-lined plate. Season with salt and pepper. This recipe yields 4 servings. Emeril's Creole Seasoning (Essence) Recipe 2 1/2 tablespoons Sweet paprika 2 tablespoons Salt

2 tablespoons Garlic powder 1 tablespoon Freshly ground black pepper 1 tablespoon Onion powder 1 tablespoon Cayenne pepper 1 tablespoon Dried leaf oregano 1 tablspoon Dried thyme Combine all ingredients in a small bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months. This recipe yields about 2/3 cup. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A51 broadcast 05-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a~~at;prodigy.com ~orMADSQUAD~~at;prodigy.net 06-04-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Butterflied Cuban Style Pork Chops
Recipes » » These porkchops are stuffed with ingredients you would find in a Cuban medianoche sandwich. After grilling, it is finished off with a tasty citrus sauce. (1) 100% would make again 1 people marked it a Favorite, 0 people marked it a Try Soon

Yield: 4 Servings
Cuisine: Cuban Main Ingredient: Pork Grill Cuban Main Dish Pork Edit tags

Ingredients
3/4 cup fresh orange juice 1/2 cup fresh lime juice 1/3 cup coarsely chopped fresh oregano leaves 6 cloves garlic coarsely chopped 1 teaspoon ground cumin 1/4 cup canola oil 4 (8-ounce) pork chops butterflied and thinly pounded Salt and freshly ground black pepper 8 (1/4-inch) thick slices Swiss cheese 8 (1/4-inch) thick slices boiled ham 2 sour dill pickles thinly sliced (need about 16 slices)

2 tablespoons chopped cilantro leaves 1/4 cup olive oil

Preparation - Butterflied Cuban Style Pork Chops
Heat the grill to high. Whisk together 1/2 cup orange juice, 1/4 cup lime juice, 3 tablespoons oregano, the garlic, cumin, and canola oil in a large baking dish. Add the pork and turn to coat. Cover and let marinate for at least 15 minutes and up to 2 hours in the refrigerator. Remove the pork from the marinade and pat dry. Place the chops on a flat surface, cut-side up and season with salt and pepper. Place 1 slice of cheese, 2 slices of ham, a few slices of pickle and another slice of cheese on 1 half of the chop. Fold over brush the top with oil and season with salt and pepper. Repeat with remaining ingredients. Place the chops on the grill, oil side down and grill until golden brown, 3 to 4 minutes. Flip the chops over and continue grilling until the bottom is golden brown and the cheese has melted, 2 to 3 minutes longer. Whisk the remaining orange and lime juices,

oregano, and the cilantro with the olive oil and salt and pepper, to taste. Spoon over the chops and serve.

Chicken Fajitas
Recipes » Main Dish » Poultry - Chicken Spicy chicken wrapped in warm tortilla with onion and peppers. (7) 100% would make again 153 people marked it a Favorite, 5 people marked it a Try Soon

Yield: 4
Cuisine: Mexican Main Ingredient: chicken chicken chili powder onion red pepper yellow pepper lime Mexican Edit tags

Ingredients
8 tortillas (8 inch round) 3 skinless boneless chicken breast halves, cut into 3/4 inch strips 1 tablespoon bottled hot sauce 3 teaspoons chili powder 1 teaspoon ground cumin

1 teaspoon kosher salt 1/2 teaspoon garlic powder 1 large onion cut in half and sliced thinly 1 small yellow pepper seeds removed and sliced into strips 1 small red pepper seeds removed and sliced into strips 3 tablespoons canola oil divided 1/2 cup salsa 1/2 cup sour cream 1 lime cut into wedges

Preparation - Chicken Fajitas
Preheat oven to 350 degrees. Wrap the tortillas in foil and heat in oven for 15 minutes or until warm. Meanwhile, pour the hot sauce over the chicken strips and toss to evenly distribute the sauce. In a small bowl, mix chili powder, cumin, salt and garlic powder. Sprinkle the spice mixture over the chicken strips, tossing them to evenly coat the pieces. Set aside. In a large frying pan, heat 1 tablespoon oil and fry the onion over medium heat, about 8-10 minutes or until lightly browned and softened. Set onions aside and using the same skillet, heat 1

tablespoon oil and fry the pepper strips, about 7-8 minutes. Add peppers to the onions. Using the same skillet, heat the remaining 1 tablespoon oil over medium-high heat and cook the chicken strips, stirring frequently for about 5 to 6 minutes. Mix the chicken strips with the onions and peppers. Serve with warm tortillas, salsa and sour cream. Have guests assemble their own fajita to avoid tortillas getting soggy and garnish with wedge of lime.

Great American Potato Salad
Recipes » Salad » Potato Salads Try this Great American Potato Salad recipe, or post your own recipe for Great American Potato Salad (8) 100% would make again 357 people marked it a Favorite, 17 people marked it a Try Soon

Yield: 8
Cuisine: American Main Ingredient: Potatoes Vegetarian Meatless Summer Spring Picnics Advance Vegetables Side Dish Salads American Potatoes Lunch Creamy Edit tags

Ingredients
1/2 cup KRAFT Mayo Real Mayonnaise or MIRACLE WHIP Dressi 1 Tbsp. KRAFT Pure Prepared Mustard 1/2 tsp. celery seed(I used flakes instead 1/2 tsp. salt 1/8 tsp. pepper 4 cups cubed potatoes cooked 2 hard-cooked eggs chopped 1/2 cup chopped onion 1/2 cup sliced celery

1/3 cup dill pickle relish

Preparation Potato Salad

Great

American

MIX mayo, mustard and seasonings in large bowl. ADD remaining ingredients; mix lightly. Cover. Refrigerate several hours or until chilled. KRAFT KITCHENS TIPS Round Out The Meal For a great barbecue meal, serve this classic potato salad with grilled chicken breasts and fresh fruit salad. Great Substitute Substitute GREY POUPON Dijon Mustard for prepared mustard.

Chicken Piccata with Capers
Recipes » Main Dish » Poultry - Chicken Try this Chicken Piccata with Capers recipe, or post your own recipe for Chicken Piccata with Capers (7) 100% would make again 121 people marked it a Favorite, 4 people marked it a Try Soon

Yield: 2
Cuisine: Italian Main Ingredient: Chicken Salty Summer Beverage Lemon White wine Wine Parsley Butter Chicken Italian Edit tags

Ingredients
2 Skinless boneless chicken breasts 2 tablespoons Unsalted butter 1 tablespoon Vegatable oil 2 tablespoons Dry white wine

2 tablespoons Dry white wine 1 tablespoon Fresh lemon juice 1 tablespoon Capers drained (bottled) 3 tablespoons Fresh parsley chopped 2/3 cup Chicken stock 4 tablespoon Flour

Preparation - Chicken Piccata with Capers
Halve the chicken pieces horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap. Dredge lightly in flour, shake off the excess and put on rack to dry. In a large heavy skillet heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides and in the fat saute the chicken pieces, seasoned with salt and pepper, for 1 minute on each side, or until they are cooked through. Transfer a 350 degree oven to keep warm, covered loosely. Pour off the fat in the skillet, to the skillet add the remaining 1 tablespoon butter, the wine, the chicken stock and the lemon juice, and bring the mixture to a boil. Stir in the capers, the parsley, and salt and pepper to taste and spoon the sauce over the chicken.

Apple Chunk Salad
Recipes » » An incredibly delicious congealed fruit salad that is easy to prepare and is low in sugar, fat and calories. (1) 100% would make again 0 people marked it a Favorite, 0 people marked it a Try Soon

Yield: 12 Servings
Cuisine: American Main Ingredient: Apples Brunch Desserts Salads Side Dish Snacks Advance Christmas Easter Fourth of July New Year Spring Thanksgiving Winter Low Fat Meatless Low Carb Vegan Vegetarian Diabetic Low Sugar Apples American Edit tags

Ingredients
6 ounces Pineapple juice unsweetened 6 ounces Water 1 (6 oz) can 2 boxes Kraft,Jello Sgr Fr Lo Cal Gelatin Lime 1 cup Pineapple, crushed unsweetened juice pack 2 ea Apples diced 1 cup Walnuts chopped, toasted 1/2 package Cheese, Cream, Fat Free softened 1/2 8 oz carton Sugar free Cool Whip thawed 1 6 oz. carton Yogurt, Fat free Key Lime 1 tablespoons Lime Juice 12 leaves Romaine washed, stems removed 2 tablespoons Mint leaves

Preparation - Apple Chunk Salad
Bring pineapple juice to boil; remove from heat and add Jell-o; stir to dissolve. Chill until mixture starts to thicken. Fold in pineapple, apples and nuts. Pour mixture into a 9 x 12 x 2 inch dish (or 12 individual molds) and chill in refrigerator until firm. Cut jelled mixture into 12 squares (or unmold by placing molds briefly in warm water) and return to refrigerator. For topping, combine Cool Whip with softened cream cheese and mix well. Stir in yogurt and lime juice. (a drop of green food color may be added if desired) Arrange one serving of salad on each Romaine leaf and top with 2 tablespoons of topping. Garnished with mint leaves if desired.

Table of Contents
Chicken Parmesan - BigOven.com Sweet Potato Fries with Curried Mayonnaise Dip BigOven.com Aunt Evelyn's Blueberry Muffins - BigOven.com Zucchini Bread - BigOven.com Olive Garden Alfredo Sauce - BigOven.com Steve's Tomato-Basil Soup - BigOven.com Seared Scallops with Lemon Orzo - BigOven.com Camarones Guisados- Shrimp Stew - BigOven.com Grilled Chicken Sandwich with Pancetta, Arugula, and Aioli - BigOven.com Fried Okra - BigOven.com Butterflied Cuban Style Pork Chops - BigOven.com Chicken Fajitas - BigOven.com Great American Potato Salad - BigOven.com Chicken Piccata with Capers - BigOven.com Apple Chunk Salad - BigOven.com

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