Lana's Recipe Box/Sharing

Lana's Recipe Box/Sharing Love of Food/recipe sharing please feel free to add your favorite recipes here (and photos)

02/12/2021

Valentine's Day weekend,what's cookin

07/30/2018

A potato recipe so good, it broke the internet!

07/11/2018

Beautiful day to cook

11/09/2017

Uno's crab dip
1 (8 oz.) block cream cheese
4 cloves garlic, minced
1/3 cup heavy (whipping) cream
1/4 cup mayonnaise
1 tbsp. grated fresh Parmesan cheese
1/2 tsp. dry thyme
1/2 tsp. dry flat leaf parsley
10 (20-25 count) cocktail shrimp, tailed, deveined, and cut in half
2 cans (6 oz. each) crab meat, drained
1 tsp. garlic powder or garlic salt, plus extra to sprinkle on bread
additional salt and pepper to taste
1/2 French baguette, sliced 1/4 inch thick
1/2 stick (1/4 cup) melted butter
2 Roma tomatoes, seeded and diced, tossed with 1 tbsp. olive oil and basil
block of parmesan cheese

Preheat oven to 425 degrees F.

Prepare bread. Slice baguette and brush with melted butter. Sprinkle with garlic powder/garlic salt to taste.

In a saucepan add block of cream cheese, minced garlic, heavy whipping cream, and mayonnaise. Let simmer briefly and whisk until smooth. Add 1 tbsp. freshly grated parmesan cheese, thyme, garlic powder/salt, and stir. Mix in shrimp and crab meat throughout, ensuring an even consistency.

Pour mixture into an oven-safe dish (preferably one that is at least 1-1.5 inches deep). Grate fresh parmesan over the entire dish, ensuring that it is even and thick enough to create a cheesy "crust".

Place in oven for 10 minutes, or until bubbling hot and the cheese has browned. BE CAREFUL! Will be very HOT!

Take out dish and let cool. Meanwhile, place baguette on a baking sheet and bake until golden brown.

Sprinkle diced tomato mixture atop the shrimp and crab fondue and serve with a large spoon and toasted bread slices.

Enjoy!

11/09/2017

Twice baked sweet potatoes
2 medium sweet potatoes
2 ounces cream cheese, softened
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons chopped pecans

Scrub and pierce sweet potatoes. Bake at 375° for 1-1/4 hours or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells.
In a small bowl, mash the pulp with cream cheese. Stir in brown sugar and cinnamon. Spoon into potato shells. Sprinkle with pecans. Place on a baking sheet.
Bake, uncovered, at 375° for 15-20 minutes or until heated through.

10/26/2016

Easy stuffed mushrooms
1 cup hot water
2 cups STOVE TOP Stuffing Mix for Chicken in the Canister
16 large fresh mushrooms (1 lb.)
3 Tbsp. butter or margarine
1/3 cup each finely chopped green and red peppers
2 Tbsp. butter or margarine, melted
make it
HEAT broiler.
ADD hot water to stuffing mix in medium bowl; stir just until moistened. Let stand 5 min.
MEANWHILE, remove stems from mushrooms; chop stems. Cook and stir mushroom caps in 3 Tbsp. butter in large skillet 5 min. or until lightly browned. Place, rounded-sides down, in shallow baking dish.
ADD stems and peppers to skillet; cook and stir 5 min. or until tender. Add to stuffing; mix well. Spoon into mushroom caps; drizzle with melted butter.

BROIL, 6 inches from heat, 5 min. or until heated through.

over the years I have added sauteed garlic,onion and sometimes crumbled bacon

04/19/2016

Ingredients:
1 pound fresh bay or sea scallops
Kosher salt
Freshly ground black pepper
All-purpose flour for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley
1/3 cup dry white wine
1 lemon, cut in half

Directions:
If you're using bay scallops, keep them whole. If you're using sea scallops, cut each one in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.

In a very large sauté pan, heat 2 tablespoons of butter over high heat until sizzling and add a single layer of scallops. (Do not crowd the scallops in the pan.) Lower the heat to medium and allow scallops to brown lightly on one side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes total.

Melt remaining butter in the pan with scallops; add shallots, garlic, and parsley and sauté for 2 more minutes, tossing the seasonings with the scallops. Add the wine and cook for 1 minutes longer. Add salt and pepper to taste. Serve immediately with a squeeze of lemon juice.

04/19/2016

chicken spinach pasta
1/2 lb angel hair pasta
4 cloves of garlic
1/2 t. crushed red pepper
chicken, cut into chunks,season with salt & pepper (about a cup)or one butterflied boneless breast,cook in oil in seperate pan about 2min per side
2 lemons, zested and juiced
3/4 c. half-and-half
1 c. Parmesan, grated (or shredded)
1 c. baby spinach, stems removed
3 T. extra virgin olive oil

Bring a pot of water to a boil. Salt the water well, and add pasta. Heat a large skillet over low heat. Add oil, garlic, and crushed red pepper. Cook until the oil sizzles (about 7-10 minutes). Add lemon juice, half-and-half, and a ladle of the pasta water to the garlic oil mixture. Raise the heat to med-low to med heat until the sauce begins to bubble. Drain pasta - DO NOT RINSE. Add the pasta, zest, and 1/2 c. Parmesan to the cream sauce. Toss for a minute or two. Add chicken and spinach, and toss until well distributed. Top with remaining cheese. Enjoy!

05/07/2015

Stuffed Mushroom Caps

Ingredients:
12 whole fresh mushrooms
1 tablespoon olive oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Directions:

Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Chicken Marsala Casserole 2 tablespoons butter 10 ounces sliced mushrooms 1 1/2 tablespoons flour 1/2 cup ma...
01/08/2015

Chicken Marsala Casserole

2 tablespoons butter

10 ounces sliced mushrooms

1 1/2 tablespoons flour

1/2 cup marsala wine or white wine

1/2 cup heavy cream

2 tablespoons chopped flat-leaf parsley

Salt and pepper

1 cup long-grain rice

2 cups coarsely chopped rotisserie chicken

2 tablespoons grated parmesan cheese

Preheat the oven to 350 degrees . In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups chicken or vegetable stock, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.
Note; I use par cooked rice

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