Recipe Exchange

"This Cobb salad has some of my favorite ingredients: chicken, egg, tomatoes, blue cheese and avocado." Ingredients 6 slices bacon  3 eggs  1 head iceberg lettuce, shredded  3 cups chopped, cooked chicken meat  2 tomatoes, seeded and chopped  3/4 cup blue cheese, crumbled  1 avocado - peeled, pitted and diced  3 green onions, chopped  1 (8 ounce) bottle Ranch-style salad dressing Directions Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Divide shredded lettuce among individual plates. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce. Drizzle with your favorite dressing and enjoy.

"This is kid friendly with an Asian twist. Can also be made with spaghetti pasta." Ingredients 1/2 cup chicken broth  1 1/2 tablespoons minced fresh ginger root  3 tablespoons soy sauce  3 tablespoons peanut butter  1 1/2 tablespoons honey  2 teaspoons hot chile paste (optional)  3 cloves garlic, minced  8 ounces Udon noodles  1/4 cup chopped green onions  1/4 cup chopped peanuts Directions Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.

"An Italian version of stir-fry, this tasty dish mixes cubed, boneless chicken and penne pasta with red and green peppers, garlic, tomatoes, oregano, and basil for an easy weeknight supper." Ingredients 8 ounces dry penne pasta  1 tablespoon cornstarch  1 (15 ounce) can chicken broth  2 tablespoons olive oil  1 tablespoon garlic, minced  4 skinless, boneless chicken breast halves - cut into cubes  1 onion, sliced  1/2 green bell pepper, seeded and thinly sliced  1/2 red bell pepper, seeded and thinly sliced  1 (16 ounce) can diced tomatoes  1 teaspoon dried oregano  1 teaspoon dried basil  1/2 cup freshly grated Parmesan cheese Directions Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook until al dente, 8 to 10 minutes. Drain, and reserve pasta. Whisk the cornstarch and chicken broth together in a bowl until smooth. Set aside until needed. Heat the olive oil in a skillet over medium heat. Add the garlic and chicken; st

"Pasta primavera is quite a straightforward recipe; spaghetti or fettuccine tossed with an array of fresh spring vegetables. When done right, this is one of the year's great seasonal recipes. This looks, smells, and tastes like a cool, sunny spring day." Ingredients 1 bunch   fresh basil 3 cups   chicken broth, divided 1/2 cup   olive oil 2 cloves   garlic 1 pound   fettuccine pasta 2 tablespoons   olive oil 1 large   leek, white and light green parts only, chopped 1 bunch   green onions, chopped 2   jalapeno peppers, seeded and diced 2 pinches   salt 2   zucchinis, diced 1 cup   chopped sugar snap peas 1/2 cup   shelled English peas 1 bunch   asparagus, stalks diced, tips left whole 1/2 cup   grated Parmesan cheese, or as needed Directions Fill a large pot with lightly salted water and bring to a rolling boil. Hold basil bunch by the stems and dip basil leaves in boiling water until brigh

"Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee." Ingredients 1 cup unsalted butter or unsalted margarine*  8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks  5 large eggs  1/2 cup sugar  Pinch of salt  4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)  8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes) Garnish:  1 (6 ounce) container raspber

"This is my favorite chocolate cake recipe because of the moist texture and rich, dark chocolate flavor. Enjoy!" Ingredients 2 1/4 cups all-purpose flour  2 teaspoons baking soda  1/2 teaspoon salt  1/2 cup butter  2 1/2 cups packed brown sugar  3 eggs  1 1/2 teaspoons vanilla extract  3 (1 ounce) squares unsweetened chocolate, melted  1 cup sour cream  1 cup boiling water  1/2 cup butter  1 cup packed brown sugar  1/4 cup milk  1 3/4 cups confectioners' sugar Directions Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking soda and salt. Set aside. In a large bowl, beat 1/2 cup butter or margarine and 2 1/2 cups brown sugar until well mixed. Add eggs one at a time. Beat in the vanilla and melted chocolate squares. Add 1/2 the sour cream and then 1/2 the dry ingredients to the butter mixture until well blended. Add the remaining sour cream and dry ingredients to the batter. Stir in boiling water. Bake in a greased 9 X