My Kaboodle

Hot Deviled Eggs

Shrimp Platter Appetizer

1 8-ounce package cream cheese softened 1/2 cup sour cream 1/4 cup mayonnaise 2 4 1/2-ounce cans shrimp broken, rinsed,...

See more

(05/15/07) 1 8-ounce package cream cheese softened 1/2 cup sour cream 1/4 cup mayonnaise 2 4 1/2-ounce cans shrimp broken, rinsed, and drained 1 cup seafood cocktail sauce 2 cups mozzarella cheese, shredded 1 green bell pepper, chopped 3 green onions, chopped 1 tomato large diced Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE! Shrimp Platter Appetizer is from the Cook'n Deluxe collection. Click here to get this CD or download the recipes right now! Combine cream cheese, sour cream, and mayonnaise. Spread on a 12-inch glass plate. Scatter shrimp over the cheese layer. Cover with cocktail sauce. Then add a layer of shredded Mozzarella cheese, a layer of green peppers, and a layer of green onions. Arrange diced tomato in the center. Cover with plastic wrap and chill. Serve with assorted crackers. Sign up for our free monthly newsletter, with recipes, cooking tips and more!See less

Vegetarian "Meatballs"

Artichoke and Cheese Stuffed...

Deli-Style Pasta Salad

Thanks to rich, cheese-filled tortellini, a sprinkling of veggies, and a classic mustard-herb vinaigrette, this pasta...

See more

(05/15/07) Thanks to rich, cheese-filled tortellini, a sprinkling of veggies, and a classic mustard-herb vinaigrette, this pasta salad is in a league of its own.See less

Spinach Salad Recipe

In a small bowl, combine oil, vinegar, onion, basil, salt, and pepper. Add mushrooms, cover, then let marinate for about...

See more

(05/15/07) In a small bowl, combine oil, vinegar, onion, basil, salt, and pepper. Add mushrooms, cover, then let marinate for about 2 hours at room temperature or overnight in the refrigerator. Stir occasionally to keep mushrooms coated with marinade mixture. Place spinach in a salad boil; add mushroom mixture and toss well.See less

Barbecued Pork Kabobs

* - cut pork shoulder into 1" cubes. ** - seed and cut green peppers into 1" squares. 1. Place pork cubes (1") in a...

See more

(05/15/07) * - cut pork shoulder into 1" cubes. ** - seed and cut green peppers into 1" squares. 1. Place pork cubes (1") in a nonmetal bowl. 2. Combine oil, vinegar, garlic, salt and herbs, blend well, and pour over pork cubes. Cover and refrigerate for 4 hours or more, overnight if desired. Drain and reserve. 3. Alternately thread pork cubes, peppers (1" square), and pineapple chunks on metal skewers. Brush with marinade and place on barbecue grill as far as possible over glowing coals. Broil, brushing with marinade and turning often, for 30 to 40 minutes.See less

Amy s Grilled Chicken Breasts

Place the chicken breasts within a folded piece of plastic wrap; slightly flatten upper portion of each breast with the...

See more

(05/15/07) Place the chicken breasts within a folded piece of plastic wrap; slightly flatten upper portion of each breast with the broad side of a chef's knife to promote even grilling. Place breasts in a shallow glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with fork to combine. Add oil a little at a time and whisk to combine marinade. Pour marinade over breasts. Cover with plastic wrap and marinate in refrigerator, turning once or twice in marinade, for at least 2 hours, or up to 4 hours. Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish. Transfer all marinade to small saucepan and bring to a boil; reserve. Lightly grease grill rack with cooking spray. Preheat grill. Place breasts on grill. Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side. Recipe By : Lean Italian Cooking, by Anne CasaleSee less

Foiled Fish On The Grill

Use heavy aluminum foil cut into large squares. Place equal portions of the fish fillets on each piece of foil. In a...

See more

(05/15/07) Use heavy aluminum foil cut into large squares. Place equal portions of the fish fillets on each piece of foil. In a saucepan, melt margarine. Add lemon juice, parsley, dill, salt and pepper. Stir to blend well. Pour this mixture over the fish, sprinkle with paprika, and top with the onion slices which have been separated into rings. Fold the foil around the mixture and seal using a drugstore fold or other method of sealing tightly. Leave a little space for the food to expand while cooking. Place on hot grill and grill for 5-7 minutes per side. Fish should flake easily when done.See less

Broccoli Onion Quiche

Preheat oven to 350°F. Spray a 9x9 baking pan with nonstick olive oil cooking spray and set aside. In a large skillet,...

See more

(05/15/07) Preheat oven to 350°F. Spray a 9x9 baking pan with nonstick olive oil cooking spray and set aside. In a large skillet, heat oil over medium heat. Add onion and cook, stirring frequently, until softened, about three minutes. Add broccoli and cook about five minutes or until just tender. Transfer vegetables to prepared pan. In a large bowl, beat together the eggs, milk, Romano cheese, salt, pepper and oregano. Whisk in rice flour. Pour egg mixture evenly over vegetables. Sprinkle with paprika and bake until eggs are set, about 35 minutes. Cool quiche 10 minutes before serving. Nutrition Info Per serving (184g-wt.): 200 calories (90 from fat), 10g total fat, 3g saturated fat, 12g protein, 15g total carbohydrate (2g dietary fiber, 1g sugar), 220mg cholesterol, 440mg sodiumSee less

Mushroom, Zucchini, and...

The mushrooms and zucchini that top this tantalizing pizza can be grilled instead of sauteed, if you prefer. Whichever...

See more

(05/15/07) The mushrooms and zucchini that top this tantalizing pizza can be grilled instead of sauteed, if you prefer. Whichever method you choose, make sure the vegetable mixture is quite dry before you spread it on the pie, or the crust will be soggy. Notes: If you prefer to use store-bought pizza shells, such as Boboli, simply start this recipe with Step 2. Spread the topping directly onto the shells in Step 4, no prebaking required. More Recipes Like This * Swiss-Chard and Sun-Dried-Tomato Calzone * Sun-Dried-Tomato and Pesto Risotto * Spinach and Cheese Grits FrittatasSee less

Indian-Spiced Kale and Chickpeas

* 1 tablespoon extra-virgin olive oil * 3 cloves garlic, minced * 1 pound kale, ribs removed, coarsely chopped (see Tip)...

See more

(05/15/07) * 1 tablespoon extra-virgin olive oil * 3 cloves garlic, minced * 1 pound kale, ribs removed, coarsely chopped (see Tip) * 1 cup reduced-sodium chicken broth or vegetable broth * 1 teaspoon ground coriander * 1/2 teaspoon ground cumin * 1/4 teaspoon garam masala * 1/4 teaspoon salt * 1 (15 ounce) can chickpeas, rinsedSee less

Chocolate Caramel Crispy Cakes (No...

4 (2-ounce) chocolate candy bars (recommended: Mars Bars or Milky Way) 1/2 stick unsalted butter 2 1/2 cups crunchy...

See more

(05/15/07) 4 (2-ounce) chocolate candy bars (recommended: Mars Bars or Milky Way) 1/2 stick unsalted butter 2 1/2 cups crunchy sweetened corn cereal (recommended: Cornflakes) Special equipment: approximately 40 mini muffin papers Break the candy bars into bits and drop them into a saucepan. Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula. When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and turn them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated. Fill the mini muffin papers with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.See less

Cinnamon Chai-Spiced Crumb Coffee...

Smores

(05/15/07) See less