I'll share my recipe, if you'll share yours, July 27, 2012

luckygardnrJuly 27, 2012

Mozzarella Dip


This rich dipping sauce is made with mozzarella and Parmesan cheeses, and is perfect with raw vegetables or tortilla chips.

Original Recipe Yield 4 cups


2 cups mayonnaise

1 cup sour cream

1 cup shredded mozzarella cheese

2 tablespoons grated Parmesan cheese

1 tablespoon minced onion

1 teaspoon white sugar

1 dash garlic salt

1 dash seasoning salt


1. In a medium bowl, mix together mayonnaise, sour cream, mozzarella cheese, Parmesan cheese, onion, sugar, garlic salt and seasoning salt. Cover and chill in the refrigerator at least 1 hour before serving.

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Here's an easy chicken recipe that only takes 20 minutes to make.

Chicken with Pesto and Angel Hair Pasta

1 9-oz. pkg.refrigerated angel hair pasta
4 large carrots, thinly sliced
2 Tbsp. butter
1-1/2 lb. skinless, boneless chicken breast halves
1/4 cup purchased basil pesto
1/4 cup finely shredded Parmesan cheese
Olive oil (optional)
Fresh basil (optional)

1. Cook pasta according to package directions.

2. Meanwhile, in 12-inch skillet cook carrots in 1 tablespoon melted butter over medium heat for 3 minutes. Add chicken; cook and stir 4 to 5 minutes or until no pink remains in chicken. Add pesto; toss to coat.

3. Drain pasta. Return to pan; toss with remaining butter. Serve with chicken mixture. Sprinkle pasta with Parmesan cheese and ground black pepper. Drizzle with olive oil and top with basil. Makes 4 servings.

    Bookmark   July 27, 2012 at 10:54AM
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Mom's Best Meatloaf
(recipe from allrecipes.com)

1 1/2 pounds ground beef
1/4 cup chopped onion
1/4 cup quick-cooking oats
1/8 cup cornmeal
1 cup dried bread crumbs * see note below
1 1/2 teaspoons salt
1 tablespoon white sugar
1 egg, beaten
1/2 cup tomato juice
1/2 cup water
1 tablespoon barbecue sauce
1 dash liquid smoke flavoring
1 tablespoon distilled white vinegar
1/4 cup ketchup
1 tablespoon brown sugar
2 teaspoons prepared mustard
2 dashes liquid smoke flavoring

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the beef, onion, oatmeal, cornmeal, bread crumbs, salt, sugar, egg, tomato juice, water, barbecue sauce, 1/8 teaspoon liquid smoke and vinegar. Mix together thoroughly and place mixture into a lightly greased 9x5 inch loaf pan.
In a separate small bowl, combine the ketchup, brown sugar, mustard and 2 drops liquid smoke and mix thoroughly. Spread over the top of the meatloaf.

Bake at 350 degrees F (175 degrees C) for approximately one hour.

I've made this several times, and it is quite good! In fact, I just had a slice!

The 1 cup of breadcrumbs seem like too much so the 1st time I made this I cut it down. Mistake! It was so moist I could not get it out of the pan in 1 piece.

* Now I use 1/2 cup of Panko breadcrumbs and 1/4 cup of progresso breadcrumbs and the texture is just right!

    Bookmark   July 27, 2012 at 11:06AM
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My DSD is coming in October to spend a week with us. She's the gluten, sugar and dairy-free DD, so I will make this while she's here.


1cup uncooked instant white rice
1 cup water
Oil for deep frying
2 large boneless skinless chicken breasts (8 oz each), cut into 1-inch pieces
1 teaspoon salt
1 teaspoon pepper
3 tablespoons cornstarch
1/4 cup honey
1 tablespoon agave syrup
1 teaspoon lemon juice
1 teaspoon Sriracha sauce
1/4 cup sliced green onions (4 medium)

Cook rice in water as directed on package. In deep fat fryer or heavy saucepan, heat 3 inches oil to 350�F. In large bowl, mix chicken pieces, salt, pepper and cornstarch. Toss to coat. Carefully drop chicken, piece by piece, in hot oil. Fry 5 to 6 minutes or until golden brown. Do not overcrowd pan. Drain on paper towels.

In small bowl, beat honey, agave syrup, lemon juice and Sriracha sauce with whisk. Add chicken; toss to coat. Serve chicken over rice. Garnish with sliced green onions. Makes 4 servings

    Bookmark   July 27, 2012 at 11:18AM
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