Oatmeal Mushroom Steak

Vegetarian or not, come this way, this is so nummy. This recipe is vegetarian, so you meat eaters might want this with a beef, pork, or whatever meat steak. This is not a recipe for Vegans though, I have not gotten there yet unless I fill up on vegetables and fruit. Hey! what a concept, vegetables and fruit. One should always remember the basics if one wants to stay healthy right?Years ago for about nine months I was a vegetarian. I bought a lot of veggie stuff.. veggie hot dogs, veggie patties, unknown what they were supposed to be really , anyway you get the picture right? I wanted to be a vegetarian for the animals. I felt to so guilty and I guess I still do, but I eat meat again and I guess close off that part of me that worries about it. Once in awhile I make this dish just because I love it. The consistency is very meaty actually. Try it, I think you will like it Micky!"Oatmeal Mushroom Steak"

1 TBL. vegex (like a bouillon cube) 1/2 cup hot water 1 tsp. sea salt (yes if you are gonna be healthy make it sea salt, smile) 1/2 sage or poultry seasoning 1 onion chopped 3 TBL. Butter (I always use real butter, the flavor cannot be compared) 3 eggs well beaten 1 can cream of mushroom soup 2 soup cans - hot water 1 can mushrooms (I know, I can 'hear' you, canned stuff isn't all that healthy) 2 1/4 Cup uncooked old fashioned oatmealSaute the onions in the butter. Combine all except the mushroom soup, 2 cans of hot water and vegex. Mix well. Cover and let it stand for about 45 minutes. Mold the mixture into small meal size patties and fry in hot oil until golden brown. (Gads another unhealthy thing, stop thinking so loud! I can hear you all the way to Hawaii). Pour a little of the soup mixture (all the stuff you did not use to make the patties) in the bottom of a 9x12 baking dish to cover the bottom. Arrange patties on top of mixture and cover the rest with the soup mixture. Bake at 350 degrees for 1 hour.Yay, you are almost done. Make a little salad and some fruit for dessert, set a lovely table. Yay!~~*~~ABOUT Kathy Ostman-MagnusenI paint and sculpt female fantasy art and map fairy tale adventures. I dream of beautiful women on canvas and art of exotic women.I have illustrated for Hay House Inc.,"Women Who Do Too Much" CARDS taken from Anne Wilson Schaef's book. I also illustrated for Neil Davidson, who was considered for the Pulitzer Prize in feature writing, and several other publications. My paintings are collected worldwide

Chicken Wrap Recipes

These chicken wrap recipes are delicious. Just check these out and I'm sure you'll be amazingly surprised.So here we go for some chicken wrap recipes:>>Thai Chicken WrapsDipping sauce: 1 cup sour cream 1 teaspoon sesame oil 1/3 cup milk 2 tablespoons crunchy peanut butterChicken filling:1 tablespoon vegetable oil 1 1/2 cups carrots julienne 1 pound chicken breasts boneless, skinless 1 pieces 1 tablespoon curry powder 1 teaspoon fresh ginger root minced 1 tablespoon sesame oil 1/2 cup water 1/2 cup red pepper chopped fine 1/4 cup flaked coconut 1/4 cup green onion julienne 2 1/2 cups cooked white rice 2/3 cup crunchy peanut butter 3 cups cabbage shredded 6 flour tortillas (10 inch)

1. In small bowl, combine all sauce ingredients. Cover; refrigerate until serving time.

2. In 10 inch skillet, heat oil until sizzling; stir in chicken and ginger. Cook over medium-high heat until chicken is no longer pink (7 to 9 minutes). Add cabbage, carrots, red pepper and onion; continue cooking until vegetables are crisply tender (5 to 7 minutes).

3. Meanwhile, in 1 quart saucepan, combine peanut butter, water, coconut, curry powder and oil. Cook over medium-high heat until mixture is heated through (5 to 7 minutes). Remove from heat. Add rice; mix well.

4. At serving time, place 1 cup filling in center of each warm tortilla. Fold two opposite edges of tortilla toward center of filling. Roll up open end of tortilla toward opposite edge. Place, seam-side down, on microwave-safe plate.

5. Microwave two sandwiches on high, turning or rearranging after half the time, until heated through (1 to 2 minutes). Repeat with remaining sandwiches. Serve wrap immediately with sauce for dipping.

Makes 6 sandwiches.>>Chicken Tortilla Wraps4 fat free flour tortillas 1 lb boneless skinless chicken breast halves cut in thin strips 1 med tomato chopped 1 med onion sliced 1 sm clove garlic finely chopped 1/4 tsp salt 1/4 tsp ground black pepper 2 c shredded lettuce 2 tbsp worcestershire sauce 3/4 c reduced fat ranch-style dressingHeat oven to 350°. Wrap tortillas in foil. Heat in oven for 10-15 minutes or until warm. Coat large nonstick skillet with cooking spray. Place skillet over medium high heat. Add chicken, onion and garlic; sauté until chicken is no longer pink in center, 4-6 minutes. Stir in worcestershire sauce, salt and pepper.Divide chicken mixture among tortillas. Top each with lettuce and tomato. Drizzle each with 2-3 tbsp dressing. Roll up the tortillas and serve.

Roasted Chicken Recipes

These roasted chicken recipes are easy, quick and delicious. Just check these out and I'm sure you'll be amazingly surprised.
So put your hat on and get ready for some quick easy roasted chicken recipes:
>> Roasted Pecan Chicken
3/4 c Pecans, chopped 2 oz Creamy Goat Cheese 1 sm Clove Garlic, chopped 2 tb Olive Oil 1 1/2 ts Lemon Juice Pepper 3 1/2 lb Whole Broiler/Fryer Chicken 1 md Onion, sliced 1 Lemon, sliced 2/3 c Dry White Wine 2/3 c Chicken Broth 2/3 c Chicken Broth 1 tb Cornstarch 1 tb Cold Water
Cheese Spread: In a food processor combine pecans, goat cheese, garlic, olive oil, lemon juice and pepper to taste. Process until mixture forms a paste.

Roast Chicken: Preheat oven to 400F.Carefully loosen skin on chicken breast by gently working fingers under the skin starting from both the neck and body cavity ends. Be careful not to pierce or tear the skin. Spread cheese mixture in an even layer in chicken breast underneath the skin. Pull skin back oven cheese layer and secure with wooden picks. Tie chicken legs together.
Arrange chicken in a 13x9x2 baking pan on a bed of onion and lemon slices. Add wine and 2/3 cup broth. Roast, uncovered, at 400F for 1 1/4 to 1 1/2 hours until thermometer inserted between leg and thigh registers 180øF. Baste occasionally with pan juices during baking. If necessary, tent with foil toward end of cooking to prevent over browning. Remove chicken from pan and keep warm. Strain pan juices, discarding lemon and onion slices. Skim fat from pan juices.
>> Chicken and Roasted Pepper Soup
Ingredients: 2 boneless skinless chicken breast halves (1/2 pound) 1 jar roasted red bell peppers -- drained (7-1/4 oz.) 1 medium onion -- chopped (1/2 cup) 2 cups chicken broth 2 tablespoons lime juice 1 tablespoon cilantro -- fresh chopped 1/2 teaspoon salt - optional 1/4 teaspoon pepper 2 cloves garlic -- finely chopped 1 cup jacamar -- peeled, cubed
Directions:
Set oven control to broil. Trim fat from chicken. Place chicken on Rack in broiler pan. Broil with tops 4-6 inches from heat 15-20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Cut into 1/4 inch strips; set aside. Place peppers and onion in blender or food processor. Cover and blend On medium speed until smooth.
Heat pepper mixture, broth, lime juice, cilantro, salt, pepper, and Garlic to boiling in 2 quart saucepan; reduce heat. Simmer uncovered 15 minutes. Stir in chicken and jacamar; heat until hot.

Chicken Parmesan Recipes - Easy & Quick To Prepare!

These chicken parmesan recipes are easy, quick and delicious. Just check these out and I'm sure you'll be amazingly surprised.
So put your hat on and get ready for some quick easy chicken parmesan recipes:
>> Chicken Breasts Parmesan
4 Boneless Skinless Chicken Breast Halves 1/4 Cup Flour 1 Egg 3/4 Cup Bread Crumbs 1 Teaspoon Salt 1/2 Teaspoon Onion Powder 1/4 Teaspoon Garlic Powder 1/4 Teaspoon Paprika 1/2 Cup Chopped Onions 2 Cloves Garlic Minced 16 Ounces Tomato Sauce -- (canned ok) 1/2 Teaspoon Oregano 1/2 Teaspoon Basil 1/4 Cup Olive Oil 1/2 Cup Parmesan Cheese 4 Ounces Mozzarella Cheese -- shredded

Flatten each breast into an oval shape. Get out three bowls. Put flour in the first. Lightly beat the eggs in the second. In the third, combine the bread crumbs with the salt, onion powder, garlic powder and paprika. Dip each breast into the flour, then the eggs, and finally into the bread crumb mixture. Place on a cookie sheet and refrigerate to set coating--at least 30 minutes. Make the sauce by lightly sautéing the chopped onion and garlic and then adding the tomato sauce, oregano, and basil. Simmer 20 minutes. Heat the olive oil in a skillet and sauté the breasts until golden brown. Arrange them in a shallow baking dish. Pour the sauce over the breasts, top with parmesan cheese and bake at 350 for 30 minutes. Remove pan from oven and sprinkle mozzarella on breasts. Return to the oven for another 10 minutes.
>> Chicken Parmesan Version 2
1/2 c seasoned dry bread crumbs 1 tb parsley -- chopped 1 sm garlic clove -- minced olive or salad oil coarsely ground black pepper 2 tb dijon style mustard 2 lg chicken breast halves -- w/skin and bones, about 1 1/2 pounds 3 md plum tomatoes -- about 3/4 lb 2 tb parmesan cheese -- grated 1 t dried oregano leaves crushed 1/2 ts salt 1 bn watercress bottled olive oil and vinegar salad dressing
About 50 minutes before serving:
Preheat the oven to 400 Degrees F. In a small bowl, mix the bread crumbs, chopped parsley, minced garlic, 2 ts of the olive or salad oil, and 1/4 ts of the pepper, blending well.
Brush the Dijon style mustard onto the skin side of the chicken-breast halves, then coat with the bread crumb mixture, firmly pressing the coating mixture into the chicken. Spray an 11 X 7-inch glass or ceramic baking dish with non stick cooking spray.
Place the chicken, skin side up, in the baking dish. Bake the chicken, without turning, for 20 minutes. Meanwhile, cut each tomato, lengthwise, in half. On waxed paper, mix the Parmesan cheese, oregano, salt and 1/4 ts of black pepper, stirring to mix well. Sprinkle the cheese mixture over the tomato halves.
Add the tomatoes to the chicken in the baking dish and bake for an additional 15 to 20 minutes or until the coating on the chicken is crispy and browned and the juices run clear when the chicken is pierced with the tip of a knife.
To Serve:
Toss the watercress with the salad dressing. Arrange the tomatoes, chicken and the salad on 2 plates and sit down to eat.

Chicken Casserole Recipes

These chicken casserole recipes are delicious. Just check these out and I’m sure you’ll be amazingly surprised.
So here we go for some chicken casserole recipes:

>>Chicken Mac Casserole
~3 boned and skinned chicken breast halves cooked & cubed
~8 ozs elbow macaroni -- cooked and drained
~20 ozs frozen chopped broccoli -- cooked and drained
~8 ozs fat-free Sour Cream
~1 can reduced fat cream of chicken soup
~1 can cream of broccoli soup, condensed salt and pepper -- to taste
~2 c shredded low fat Cheddar Cheese
Cook chicken in boiling water. Remove chicken and cook macaroni in the Chicken cooking water; drain. Cook broccoli.
Mix sour cream and soups and then add chicken, macaroni, and broccoli. Pour all in a greased 9x13 pan. Top with cheeses. Bake at 350 for 45 minutes or until bubbly and heated through.
>>Chicken Enchilada Casserole
~3 tb Butter or margarine, melted
~1/2 c Chopped green bell pepper
~1 1/2 c Cubed cooked chicken beans
~2 c 15 oz ranch style
~1 c 4 oz green chilies, chopped
~12 ea 6 inch corn tortillas
~1 c Chopped onion
~1 ea Clove garlic, minced
~2 ts Flour
~1 1/2 c Chicken broth
~1 c Shredded Monterey jack
Sautee onion, pepper and garlic in 1 tablespoon butter. Combine onion mixture with chicken, beans, and chilies; set aside. Over low heat, combine flour and remaining butter; stir in chicken broth and 1/2 cup cheese. Stirring constantly, continue cooking until sauce begins to thicken and boil. Remove from heat.
Dip each tortilla into hot sauce to soften; fill each with 2 heaping tablespoons chicken mixture. Roll up. Arrange rolls in 9-by-13-by-2-inch baking dish. Combine remaining sauce with leftover filling; pour over rolls. Sprinkle with remaining cheese. Bake in 350-degree oven for 30 minutes or until heated through

Baked Fruited Ham In Crust

Ham is good anytime, but if you're looking for a special recipe for your Easter dinner, give this one a try.

Ham
1/2 cup dried apricots
1/2 cup pitted prunes
1/4 cup seedless raisins2 cups apple cider
1/4 cup chopped pecans1 five-to-six pound boneless ham
1/4 teaspoon ground cloves
1/4 teaspoon ground gingerCrust
1/4 cup shortening4 cups buttermilk biscuit mix
1/2 teaspoon dried sage1 teaspoon dried mustard2 tablespoons chopped parsley
3/4 cup milk1 egg, slightly beatenRaisin-Cumberland SaucePan juices from hamCider or water
1/2 cup current jelly
1/4 cup seedless raisins
2 teaspoons cornstarch2 tablespoons water
2 tablespoons thin orange-skin sliversOven:

350/400 degreesCombine apricots, prunes and raisins in a small saucepan. Add the apple cider and bring to a boil. Simmer five minutes, then let stand thirty minutes for the fruit to plump up and absorb the cider. Drain the fruits, reserving the juice.Place the fruits on a chopping board and chop coarsely.
Mix with the pecans, then pat evenly over the ham. Sprinkle ham with the cloves and ginger. Place the ham in a small, shallow baking pan. Add the reserved fruit juice, and cover loosely with foil.Bake at 350 degrees for one hour and fifteen minutes, basting several times with the pan juice. Remove from the oven and cool slightly while making the crust.
Reserve the pan juices.In a large bowl, cut the shortening into the biscuit mix with a pastry blender. Add the sage, mustard, and parsley. Stir in the milk with a fork until the mixture is moist. Peel enough skin from a brightly-colored, thin-skinned orange to make 2 tablespoons when slivered. Add to the sauce, and serve with the ham.Turn the dough out onto a lightly floured board and knead a few times.
Roll out into a rectangle large enough to cover the ham completely, about 16x12 inches.Place ham on one end of the rectangle and bring the other end up and over the ham. Trim off the excess pastry and reserve. Brush the edges with the slightly-beaten egg and seal the edges.Carefully place the ham on a cookie sheet. Brush all over with beaten egg. Make a small cutout on top for steam to vent.
Reroll the reserved trims and cut into leaf shapes. Arrange them around the steam vent, and brush with the egg.Bake at 400 degrees for 45 minutes, or until the crust is golden. Remove to a heated serving platter. Cut into quarter-inch-thick slices, preferably with an electric knife to help keep the crust intact. Serve with the sauce.Raisin-Cumberland SauceStrain the pan juices into a one-cup measure. Add cider or water as necessary to make one cup. In a small saucepan, combine juices with the currant jelly and raisins. Heat to boiling.Mix the two tablespoons of water with the cornstarch and add to the boiling sauce. Cook, stirring constantly, until sauce thickens and is bubbly.Terry Morgan invites you to sample many more (300+!) tasty and tantalizing

The 3 Types Of Beef -Omaha Steaks

Alright vegetarians, avert your eyes and cover those ears. This is a topic that could create nightmares for all the granola crunchers out there.The topic: Omaha Steaks and what cuts make for the bestWe all hear and know about the different cuts of beef out there but if you are like me, the cuts, whether they are "Prime", "Choice" or "Select" can be confusing. After all, don't they all sound as if they should be good? And wouldn't it be nice if rather than sprucing up the dialog that inadvertently leads to confusion even to the most adept and well read food snobs, they would instead make the difference easy? (Best, good and worst).



So here it is, for those of you who are mildly confused about what grades are best.....The first on the docket is USDA Prime. This is the highest grade that you can get. In fact, only 2% of all beef can be labeled USDA Prime.What makes this Grade so good?Well, to put it plainly, it is all in the marbling. And if you didn't know, the more marbling there is, the better it tastes (yes, fat makes beef taste good). Of course, there is more to it...for instance there are variables such as feed quality and aging.Don't expect to find this in your local supermarket though. This grade of beef is normally only found in fine butcher shops as well as some top tier restaurants. It is also offered in some mail order companies.

The second best grade of beef is USDA Choice.What makes this not as good as Prime? Well, if you guessed that it is less marbling, then you would be correct. The good news is that Choice is only ever so slightly less than Prime. In fact, the upper 2/3rds of Prime probably tastes the same (or nearly the same)...so much that most food snobs probably couldn't taste the difference. And since, you won't have to mail order it or hit the best steak restaurant in town to get it, USDA choice is the perfect candidate for backyard grilling.The last grade of beef is USDA Select.Once again, the lack of marble is the reason why select is not as good as its Choice and Prime cousins and this lack of fat not only makes for a less tasty steak, but it also makes for a tougher steak.

However, it can be found everywhere and therefore is easy to pick up at the local grocery store.So, the next time someone says that they are grilling out and they have picked up the finest USDA Select filets, you will know what to expect in a steak.Mike Di milo is just a regular guy with a huge appetite for all the finer things in life. Whether it is good wine, good music, traveling to exotic locales or simply fine food in the comfort of his home, Mike loves it all.

Whole Grain Baked Spaghetti

A hearty spaghetti pie recipe using whole grain pasta. Eating more fiber can help you feel fuller longer and assist in weight loss. A diet high in fiber may also help prevent colon cancer Adequate levels of fiber can also help against breast cancer, heart disease, digestive disorders, diabetes and obesity.The pasta used in this recipe is a sneaky way to get your family to eat more whole grains. In addition, the ground turkey is lower in fat than ground beef.

You can also substitute the cheeses for lower fat counterparts without sacrificing too much flavor.Ingredients:4 ounces whole grain spaghetti noodles2 eggs1/2 cup Parmesan cheese1 T extra virgin olive oil1 12 oz. container cottage cheese8 ounces ground turkey1 cup sliced mushroomsone half small onion, dicedhalf small green pepper, chopped2 teaspoons diced garlic1 8 oz. can tomato sauce1 1/2 tsp. Italian seasoningsdash salt1/2 cup shredded mozzarella cheese Preheat oven to 350.

Cook whole grain spaghetti according to package directions, drain and set aside. Spray a deep pie plate with olive oil cooking spray. In a medium bowl, beat 1 egg with Parmesan cheese and olive oil. Add noodles to egg mixture, stir gently and place in pie plate.In a small bowl, mix 1 egg with the cottage cheese. Spread onto the noodles. Cook ground turkey along with the vegetables until meat is thoroughly browned. Stir in tomato sauce and seasonings. Then spoon on top of noodle/cheese mixture in the pie plate. Bake 25-30 minutes then stop with mozzarella cheese. Return to oven and bake until cheese melts.

History Of Chicago Style Pizza

The Chicago-style "deep-dish" pizza that many people love was invented at Pizzeria Uno, in Chicago, in 1943, reportedly by Uno's founder Ike Sewell, a former University of Texas football star. However, a 1956 article from the Chicago Daily News asserts that Uno's original pizza chef Rudy Malnati developed the famous recipe.The pizza's foundation is simple. It uses a thick layer of dough (made with olive oil and cornmeal) that is formed to a deep round pan and pulled up the sides. The pizza crust is then parbaked before the toppings are added to give it greater spring.Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen or cooled. The raw dough is baked as if normal, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen.



The partial cooking kills the yeast in the bread mixture, and sets the internal structure of the proteins and starches (the spongy texture of the bread), so that it is now essentially cooked inside, but not so far as to have generated "crust" or other externally desirable qualities that are difficult to preserve once fully cooked. The crust is then covered with cheese (generally sliced mozzarella) and covered with meats and/or vegetables such as Italian sausage, onions, and bell peppers. A sauce consisting of crushed or pureed tomatoes is then added. Usually this is topped with a grated cheese blend to add additional flavor. On the usual pizza, about a pound of cheese is added. Because of the amount of ingredients in this style of pizza, it is usually eaten with a knife and fork. It's quite messy to eat with your fingers.


In addition to Uno, additional famous deep-dish restaurants include Uno's companion restaurant Due, which was opened just down the block by Sewell in 1955. However, a year before, in 1954, The Original Gino's Pizza, located on Rush Street, opened its doors, and 12 years later in 1966, Gino's East opened. Other deep dish restaurants include Edwardo's, Connie's, Giordano's, Carmen's, Pizano's (which is owned by Rudy Malnati's son, Rudy Jr.), and Lou Malnati's (which was begun by another of Rudy Malnati's sons and is now run by his grandsons and has 26 Chicago area locations).Chicago deep-dish pizza is famous throughout the world. Accordingly, many Chicago deep-dish pizza restaurants will ship their pizzas, partially baked, within the continental U.S.In the mid-1970s, two Chicago chains, Nancy's, founded by Rocco Palese, and Giordano's began experimenting with deep dish pizza and created the stuffed pizza. Palese based his creation on his mother's recipe for scarciedda, an Italian Easter pie from his hometown of Potenza.


A Chicago Magazine article featuring Giordano's stuffed pizza popularized the dish. Other pizzerias that make stuffed pizzas include Bacino's, Edwardo's and Carmen's. Most also make thin crust pizzas.Stuffed pizzas are often even taller than deep-dish pizzas, but otherwise, it can be hard to see the difference until you cut into it. A stuffed pizza generally has much higher topping density than any other type of pizza. As with deep-dish pizza, a thin layer of dough forms a bowl in a high-sided pan and the toppings and cheese are added. Then, an additional layer of dough goes on top and is pressed to the sides of the bottom crust.At this stage of the process, the thin dough top has a rounded, domed appearance. Pizza makers often puncture a small hole in the top of the "pizza lid" to allow air and steam to escape while cooking. This allows the pizza sauce to permeate through the pie. Pizza sauce is added to the top crust layer and the pizza is then baked.Chicago pan pizza in Chicago is similar to the traditional deep-dish style pizza served in other areas of the country, and baked in a similar deep-sided pan, but its crust is quite thick -- a cross between the buttery crisp crust and focaccia. Toppings and cheese frequently go on the top of a pan pizza, rather than under the sauce as is traditionally the case with deep-dish and stuffed pizza.

The placement of the cheese and toppings on top make the pan pizza variety similar to a thin-crust pizza with a thicker and larger crust.In addition to Chicago-style deep-dish pizza, there is also a thin-crust pizza unique to Chicago, sometimes referred to as "flat pizza". The crust is thin and firm, usually with a crunchy texture, unlike a New York-style pizza, yet thick enough to be soft and doughy on the top.The crust is topped with a liberal quantity of Italian style tomato sauce. This type of sauce is usually seasoned with herbs or and highly spiced. Typically there are no visible chunks of tomato in the crust. A layer of toppings is added, and finally a layer of mozzarella cheese.Chicago style pizza has a rich and famous heritage and admirers from all over the world. If you're a pizza lover and you've never tried this type of pizza, be sure to give it a try, I'm absolutely convinced that you will love it!