Recipe help?
Saturday, May 29th, 2010 at
10:01 am
An old friend of my husband’s is coming up from Texas this weekend so I’m thinking about what I should make for Supper. Does anyone have any recipe ideas that your willing to share? The recipe cannot have cheese, tomatoes and it cannot be spicy cause I have an ulcer and acid reflux.
Filed under: Acid Reflux Recipes
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Perfect Roast Chicken
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
–Ina Garten
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Almond-Orange Salad
3 heads romaine, washed, cleaned, veins removed, chopped
½ cup slivered almonds, lightly toasted
2 oranges, sectioned, reserve juice
Dressing:
¾ cup mild vegetable oil
1/3 cup cider vinegar
½ tsp. Dijon mustard
3/4 tsp. kosher salt, or to taste
½ tsp. black pepper, or to taste
¼ tsp. almond extract
Reserved orange juice from sectioning oranges
In large bowl, toss together lettuce and oranges. Mix dressing in jar by shaking, or in measuring cup with whisk. Dress salad greens/oranges and toss. Sprinkle on slivered almonds, toss again lightly. Serve immediately.
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Scalloped Potatoes
–Fannie Flags Whistle Stop Café cookbook
2 lbs. Russet potatoes
3 tbs. Bacon drippings
3 tbs. Margarine
1 tbs. AP flour
Salt and pepper to taste
1/2 c. whipping cream
Milk
Preheat over to 350ºF. Peal and slice potatoes thin. Put a layer in greased 1½ quart baking dish. Drizzle some of the bacon/margarine over your layer of potatoes, sprinkle with flour, salt and pepper and move on to the next layer. You may also use a bit of minced onion on the layers, if you like.
When you have your layers all set, pour the whipping cream over the layers then add enough milk to bring the level up near the top of the potatoes. (Don’t overfill your pan with potatoes or the milk or it will boil over in your oven!) Cover loosely with foil and bake 1½ hours, remove foil and increase temp in the oven to 400ºF and bake another 15 minutes to brown the top.
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Not Yo Mama’s Banana Pudding
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas
2 cups milk
1 (5-oz) box instant French vanilla pudding
1 (8-oz) package cream cheese, softened
1 (14-oz) can sweetened condensed milk
1 (12-oz) container thawed Cool-Whip, or sweetened whipped cream
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Set aside.
Line the bottom of a 13x 9x 2” dish with 1 bag of cookies and layer sliced bananas on top.
Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
–Paula Dean
browse around foodnetwork.com
they have some awesome recipes!!!
good luck and happy eats!!!
* Beef or Pork Chow Mein/Rice
1 pound ground beef
or pork
1 medium onion, chopped
2 tablespoons butter
1 teaspoon salt
2 cups diced celery
1 cup water
1 can (16 ounces) mixed Chinese
vegetables, drained 1 can (16 ounces) bean sprouts,
drained
1 can (4 ounces) sliced
mushrooms, drained
1 can (13½ ounces) pineapple
tidbits or chunks
2 tablespoons cold water
2 tablespoons cornstarch
1 tablespoon soy sauce
Cook meat and onion in butter until lightly browned. Add salt, celery, and 1 cup water. Bring to boil. Cover and simmer until celery is crisp but soft (about 10 minutes). Drain pineapple, reserving ¼ cup of juice. Add Chinese vegetables, bean sprouts, mushrooms, and pineapp le, and cook until hot. Combine 2 tablespoons water and cornstarch. Stir in soy sauce and reserved pineapple juice. Add to meat mixture. Cook until slightly thickened, stirring constantly. Serve hot with cooked rice or chow mein noodles
*Tamale Pie
A longtime Southwestern favorite.
2 pounds ground chuck
1 large onion, chopped
1 can (16 ounces) whole tomatoes
1 can (16 ounces) whole-kernel
corn, drained
2 tablespoons chili powder Salt and pepper
1 can (6 ounces) pitted black
olives, drained
3 cups milk
2 cups cornmeal
2 cups shredded Cheddar cheese
Brown together chuck and onion. Add tomatoes (with juice), corn, chili powder, and salt and pepper to taste. Simmer for 30 minutes. Remove from heat and add olives. Mix milk with cornmeal and cook until thickened. Line bottom and sides of greased 3-quart casserole dish with cooked cornmeal mush. Add meat mixture and top with grated cheese. Bake at 325°F for 30 minutes
*Moussaka
Try this for something ethnic and different. Tastes good warmed up the next day, too. This recipe has 378 calories per serving for 6, or 248 calories for 8.
1 pound lean ground beef
1 medium onion, chopped
5 cups peeled and cubed
eggplant
1 can (8 ounces) tomatoes, cut up
1 can (16 ounces) mushrooms,
drained
½ cup chopped fresh parsley
1 clove garlic, minced ½ teaspoon oregano
½ teaspoon rosemary, crushed
¼teaspoon cinnamon
Salt and pepper
2 eggs
8 ounces Neufchâtel cheese,
cut up
1 cup plain yogurt
¼ teaspoon salt
In skillet cook beef and onion until meat is browned. Drain off fat. Stir in eggplant, tomatoes (with juice), mushrooms, parsley, garlic, oregano, rosemary, cinnamon, and salt and pepper to taste. Cook, uncovered, for 15 minutes, stirring occasionally. Turn into rectangular baking dish. Use electric mixer or blender to combine eggs, cheese, yogurt, and salt. Mix or blend until smooth. Pour over meat. Bake at 350°F for 15-20 minutes
*Classic Lasagna Plus 2
The eggs and zucchini are the two pluses—they make the “total” difference!
1 pound ground beef
¾ cup chopped onions
2 tablespoons olive oil
1 can (28 ounces) Italian
tomatoes
2 cans (6 ounces each) tomato
paste
2 cups water
4 tablespoons chopped parsley
1 teaspoon salt 1 teaspoon garlic powder
½ teaspoon pepper
½ teaspoon oregano
8 ounces lasagna noodles
1 pound cottage or ricotta cheese
8 ounces mozzarella cheese,
shredded
1 cup grated Parmesan cheese
3 hard-boiled eggs, sliced
2 cups thinly sliced zucchini
In large heavy pan, lightly brown beef and onion in oil. Add tomatoes (with juice), tomato paste, water, parsley, salt, garlic powder, pepper, and oregano, and simmer uncovered about 30 minutes. Meanwhile, cook lasagna noodles as directed. In 9″ X 13″ baking pan, spread about 1 cup of sauce. Then alternate layers of noodles, sauce, cottage or ricotta cheese, mozzarella, Parmesan, hard-boiled eggs, and zucchini, ending with sauce, mozzarella, and Parmesan. Bake at 350°F for 40-50 minutes, or until lightly browned and bubbling
ENJOY
maybe something easy fun + delic? shish-kabobs , ribs ? w/ slaw + the other fixins ?
SWEET AND SOUR CHICKEN
1 whole chicken, cut in pieces and seasoned
Sweet and sour sauce
1 tsp. vinegar
Soy sauce
1/2 box brown sugar
1 tbsp. mustard
Put chicken in a pan and slide it into the oven heated at 300 degrees. Let it cook for 30 minutes. Remove from oven and pour sweet and sour sauce over it. Place in the oven again and let it cook until done.
SWEET AND SOUR SAUCE:
Mix the sugar, mustard, vinegar and soy sauce together. This recipe can also be done by frying the chicken first, light brown. Then cook as directed.
And this rice is really good with it
FRIED RICE
4 cups boiled rice
3 tablespoons olive or peanut oil
1 tablespoon dry green (or other) onion
1/4 teaspoon garlic powder (or 2 cloves fresh)
2 tablespoons dried mushrooms
2 dried whole eggs, rehydrated
1 tablespoon soy sauce
shredded canned ham, pork or chopped shrimp (optional)
Sauté rice in oil for 5 minutes, stirring occasionally. Add green onions and mushrooms and meat, if using. Cook for several minutes. Combine rehydrated eggs with soy sauce and stir into pan. Cook until eggs set.