Soaps.com - MESSAGE BOARDS

Lemon Delight -- Servings: 12

Ingredients:
1 cup all-purpose flour
1/2 cup butter, melted
1 cup ground pecans
1 (8 ounce) package cream cheese
1 cup confectioners' sugar
1 (21 ounce) can lemon pie filling
1 (12 ounce) container frozen whipped
topping, thawed

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). In a 7x11 inch baking dish, combine flour, melted butter and half of pecans. Spread mixture evenly and bake 25 minutes, or until golden brown. Let cool completely.

2. In medium bowl, cream together cream cheese and confectioners' sugar until smooth. Spread over cooled crust. Chill 30 minutes in refrigerator.

3. Spread lemon pie filling over chilled dessert. Spread whipped topping over lemon filling, and top with remaining pecans. Refrigerate until serving

Broccoli Chicken Roli
Servings: 16

Ingredients:
2 cups chopped, cooked chicken meat
2 cups fresh chopped broccoli
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 1/2 cups shredded Cheddar cheese
1/2 cup mayonnaise
2 tablespoons Dijon-style prepared mustard
salt and pepper to taste
1 tablespoon minced garlic
1 (8 ounce) package refrigerated crescent
rolls

Directions:
1. In a large bowl, combine the chicken, broccoli, onions, bell pepper, cheese, mayonnaise, mustard, salt, pepper and garlic. Mix all together.
2. Preheat oven to 400 degrees F (200 degrees C).

3. Cover a cookie sheet with aluminum foil. Place a glass upside down in the center of the cookie sheet. Roll out crescent rolls around the base of the glass, with pointy ends away from the glass; when you're finished, the arrangement will look like the sun. Spoon some of the chicken mixture onto the thick part of each crescent roll. Fold the pointy end of each roll over the top of the mixture and tuck in the middle. Remove glass from cookie sheet. Arrangement of rolls will now look like a fluted tube cake.
4. Bake in preheated oven for 25 to 30 minutes, or until rolls are golden brown.

I use 2 tubes of the crescent rolls.

Perfect Pressure Cooker Pot Roast
Servings: 6

Ingredients:
2 tablespoons vegetable oil
1 (3 pound) beef chuck roast
1 large onion, diced
1 (1 ounce) package dry Italian salad
dressing mix 1 (1 ounce) package dry Ranch-style
dressing mix
1 (1.2 ounce) package brown gravy mix
1 (14.5 ounce) can beef broth

Directions:
1. Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
2. In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
3. Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.

Pressure Cooker Barbeque Pork
Cook Time: 1 Hour
Servings: 16

Ingredients:
8 pounds pork butt roast
1 teaspoon garlic powder salt and pepper to taste
2 (12 ounce) bottles barbeque sauce

Directions:
1. Season the pork with garlic powder, salt and pepper; place into a 4 to 6 quart pressure cooker. Fill with enough water to cover. Close the lid and bring up to 15 pounds of pressure. Cook for 1 hour. Release the pressure and drain off juices, reserving about 2 cups. Shred the pork and mix with barbeque sauce, adding reserved liquid if needed to reach your desired consistency.

Pressure-Cooked Beef Stew
Cook Time: 50 Minutes
Servings: 6

Ingredients:
1 (2 pound) boneless beef chuck roast
1 tablespoon vegetable oil
5 cups water, divided
8 medium potatoes, peeled and quartered
4 medium carrots, halved
1 medium onion, quartered
1 teaspoon minced garlic 3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 bay leaves
2 tablespoons cornstarch
1/4 cup cold water

Directions:
1. In a pressure cooker, brown roast in oil on all sides. Remove roast. Add cooking rack; place roast on rack. Add 4 cups of water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 40 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
2. Remove from the heat; allow pressure to drop on its own. Remove meat and keep warm. Pour pan juices into a bowl; skim fat. Remove rack from cooker. Add potatoes, carrots, onion, garlic, salt, pepper, thyme, bay leaves, pan juices and remaining water to cooker. Cover securely; return cooker to full pressure. Reduce heat; cook for 8 minutes.
3. Immediately cool according to manufacturer's directions until pressure is completely reduced. With a slotted spoon, remove vegetables and keep warm. Discard bay leaves. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef and vegetables.

Ham with Vegetables
Cook Time: 15 Minutes
Servings: 4

Ingredients:
4 medium potatoes, cut into 1 inch cubes
4 cups fresh green beans (2-inch pieces)
4 medium carrots, halved
1 cup chicken broth 1 teaspoon dried minced onion
1/2 teaspoon salt
1 pound fully cooked ham steak

Directions:
1. Place cooking rack in pressure cooker. Add the potatoes, beans, carrots, broth, onion and salt. Place ham over vegetables. Close cover securely; place pressure regulator on vent pipe.
2. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 4 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Immediately cool according to manufacturer's directions until pressure is completely reduced.

Irish Cream Bundt Cake -- Servings: 12

Ingredients:
1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water 1/2 cup vegetable oil
3/4 cup Irish cream liqueur
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur

Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
2. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.

4. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

Roast Sticky Chicken-Rotisserie Style
Servings: 8

Ingredients:
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens

Directions:
1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

2. Preheat oven to 250 degrees F (120 degrees C).
3. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

Italian Sausage Fried Rice -- Servings: 4

Ingredients:
1 pound bulk Italian sausage
1 cup uncooked long grain rice
1 large onion, chopped
1 garlic clove, minced
2 cups water 1 teaspoon salt
1/4 teaspoon hot pepper sauce
1 (14.5 ounce) can diced tomatoes,
undrained
1 cup frozen peas, thawed

Directions:
1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the rice, onion and garlic; cook and stir until onion is tender. Stir in the water, salt and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until rice is tender.
2. Stir in tomatoes and peas; cover and cook 5-10 minutes longer or until peas are heated through.

Italian Rice Balls -- Servings: 8

Ingredients:
2 eggs
1/3 cup grated Parmesan cheese
1 tablespoon dried parsley
1/4 teaspoon freshly ground black pepper
1 teaspoon salt 1 quart water
1 teaspoon salt
1 cup uncooked arborio rice (it sticks together better)
1 1/2 cups Italian bread crumbs
2 cups olive oil

Directions:
1. In a medium bowl, whisk together eggs, cheese, parsley, pepper, and 1 teaspoon salt. Cover and refrigerate.

2. Pour water and 1 teaspoon salt into a large saucepan and bring to a boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed, stirring frequently. Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool for 1 hour.

3. Pour bread crumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 1 inch balls, then coat each one with bread crumbs.

4. In a small, deep skillet, heat olive oil to 350 degrees F (175 degrees C). (Should have enough oil to completely cover rice balls.) Fry rice balls 6 at a time, turning as needed to ensure even browning. Drain on paper towels and serve warm.

You can also put a piece of mozzarella cheese in the middle
of the rice ball before frying.

Strawberry Torte -- Servings: 12

Ingredients:
11 ounces cream cheese, softened
3/4 cup white sugar
2 teaspoons vanilla extract
1 pint heavy whipping cream
2 (12 ounce) packages ladyfinger cookies
1 (16 ounce) package frozen strawberries
1 tablespoon cornstarch

Directions:
1. Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.

2. Whip cream cheese, sugar, and vanilla together.
3. In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.

4. Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers.

5. Spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled

Cute Egg Chicks --- Servings: 12

Ingredients

12 hard-cooked eggs
1/2 cup mayonnaise
1/2 cup shredded Parmesan cheese
2 teaspoons finely chopped onion
1/2 teaspoon curry powder
1/2 teaspoon prepared mustard
1/8 teaspoon pepper
3 stuffed olives
1 small sweet red pepper

Directions:
1. Cut a thin slice from the bottom of each egg so it sits flat. Cut a zigzag pattern a third down from the top of each egg. Carefully remove yolks and place in a small bowl; mash with a fork. Add the mayonnaise, Parmesan cheese, onion, curry, mustard and pepper; stir until well blended. Spoon yolk mixture into the egg white bottoms; replace tops.
2. Cut olives into slices for eyes. Cut 12 small triangles from red pepper for beaks. Gently press the eyes and beaks into egg yolk filling. Refrigerate until serving.

This little chicks look great on your Easter table or buffet.

Cream Cheese Penguins -- Servings: 18

Ingredients:
18 jumbo black olives, pitted
1 (8 ounce) package cream cheese softened
18 small black olives
1 carrot

Directions:
1. Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.
2. Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.

Restaurant-Style Zuppa Toscana -- Servings: 6

Ingredients:
1 (16 ounce) package Italian or smoked sausage
2 potatoes, cut into 1/4-inch slices
3/4 cup chopped onion
6 slices bacon
1 1/2 teaspoons minced garlic
2 cups kale - washed, dried, and shredded
2 tablespoons chicken soup base
1 quart water
1/3 cup heavy whipping cream

Directions:
1. Preheat oven to 300 degrees F (150 degrees C).
2. Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices.

3. Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside.

4. Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes.
5. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.