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Old 02-11-2005, 12:14 AM   #1
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Whats something I can make with these ingredients

Ok.........I went way overboard at the store today. Planned on spending only 100.00 for the 2 weeks and ended up spending 200.00 :oops: . Never........I mean Never go to the store when your hungry because everything looks so darn good.
I did buy an abundance of fresh produce though. So here are some things I have that you may beable to tell me a recipe I can whip up. I was thinking something Italian. Small portion of what I brought home so if you don't see an ingredient you think I may need I probably bought it too

Heavy Cream
Half & Half
Buttermilk
Parm. Cheese
Monteray Jack Cheese
Colby Cheese
Sour Cream
.........hee hee was kind of happy in the dairy section

Spagetti
Wide Egg Noodles
Elbow Macaroni

Green, Red, and Yellow Peppers
Yellow Squash
Zucchini
Mushrooms (Button Type)
Cauliflower
Broccoli
Cabbage
Shallots
Green Onions
Garlic
Fresh Parsley
......I was even happier in the produce section

Chicken Breasts

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Old 02-11-2005, 12:19 AM   #2
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You could put one heck of a pasta primavera together.
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Old 02-11-2005, 12:21 AM   #3
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Do you have a recipe you make Erik?
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Old 02-11-2005, 12:22 AM   #4
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Let me dig it out...hope I have it on a disc here.
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Old 02-11-2005, 12:25 AM   #5
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Pesto Chicken Parmesan

4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
4 slices Provolone cheese
2 cloves garlic, minced
1 15-ounce can tomato sauce
1 egg
1/2 cup Italian-style breadcrumbs
1/4 cup flour
1/4 cup Parmesan cheese, grated
1/4 cup pine nuts (optional)
2 tablespoons prepared pesto, divided
2 tablespoons parsley, divided
1 tablespoon olive oil
2 tablespoons water

Preheat oven to 375 degrees F.

Lay chicken breasts between 2 sheets of plastic wrap and pound to 1/2-inch thickness. Put flour in shallow bowl. In another shallow bowl, whisk together egg, 1 tablespoon pesto and water. In third shallow bowl, combine breadcrumbs with 1 tablespoon parsley.

Dredge chicken in flour; dip in egg, turning to coat all sides. Then, dredge chicken in breadcrumbs.

In large, nonstick skillet over medium-high heat, warm olive oil. Sauté chicken until nicely browned on each side, about 2 minutes per side. Transfer chicken to shallow baking dish.

In medium bowl, whisk together tomato sauce, garlic and remaining pesto. Spoon sauce evenly over chicken breasts. Sprinkle each with Parmesan and pine nuts; top with slice of Provolone. Bake until chicken is cooked through and cheese is bubbling and browned, about 15 minutes. Sprinkle with remaining parsley and serve with pasta.
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Old 02-11-2005, 12:29 AM   #6
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Ohhhh that sounds so good Sierra........I'll have to try this one
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Old 02-11-2005, 12:35 AM   #7
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I have not made this recipe for awhile. I may have to make it this weekend. :)
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Old 02-11-2005, 12:37 AM   #8
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8 ounces pasta of choice, reserve 1/2 cup pasta cooking liquid
3/4 cup chicken stock
1 cup broccoli florets
1 cup thinly sliced carrots
1 cup thinly sliced yellow squash
1/2 cup frozen or fresh peas
1 tablespoon olive oil
2 cups diced plum tomatoes, including juices
2 cloves garlic, minced
2 tablespoons each minced fresh parsley and basil
2 tablespoons chopped green onions
1/4 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Bring a large pot of salted water to boil, add pasta and cook until a little less than al dente, about 3 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid. In the same pot, combine the chicken stock and cooking liquid and simmer to reduce. In another large pot of boiling salted water, blanch the broccoli, carrots, yellow squash, peas and then plunge them in ice water to refresh. In a skillet, heat oil and add the tomatoes including their liquid and garlic and simmer for 3 minutes. Stir in parsley and basil. Add the cream to the simmering chicken stock. Then add the pasta to the simmering chicken stock mixture and toss to combine. Add the blanched vegetables and toss gently until just heated through. Transfer to a serving dish and top with tomato sauce, freshly ground black pepper, chopped green onion and Parmesan cheese.
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Old 02-11-2005, 12:51 AM   #9
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Sounds delicious Erik.........I don't have some of the ingred. but have items I may be able to substitute.......what do you think:

Pasta.........use spagetti
Chicken Stock......used canned Chicken Broth
Fresh/Frozen Peas......use canned
Plum Tomatoes.......use canned diced
Freen Onion........don't even know what these are .....shallots, green onion or regular yellow onion

Will these substitutions be ok?
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Old 02-11-2005, 12:54 AM   #10
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Yep...sounds good. Make it your OWN!!!
Freen onion...i'm a moron!!! Meant green onion.
Sorry!!!
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