Food Recipes Collection

INGREDIENTS 1 pound boneless skinless chicken breasts 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon pepper 2 teaspoons seasoned salt 1 teaspoon paprika 1 small onion, cut into strips 15 jalapeño peppers, halved and seeded (When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face). 1 pound sliced bacon, halved widthwise Blue cheese or ranch salad dressing

INGREDIENTS 6 large potatoes, sliced 1/4 inch thick 2 medium onions, chopped 1/3 cup grated Parmesan cheese 1 cup (4 ounces) shredded sharp cheddar cheese, divided 1 cup (4 ounces) shredded mozzarella cheese, divided 1 pound sliced bacon, cooked and crumbled 1/4 cup butter, cubed 1 tablespoon minced fresh or dried chives 1 to 2 teaspoons seasoned salt 1/2 teaspoon pepper Nonstick cooking spray METHOD Divide the potatoes and onions equally between two pieces of heavy duty foil (about 18 inches) that have been coated with nonstick cooking spray. Combine Parmesan cheese and 3/4 cup each cheddar and mozzarella; sprinkle over potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly. Grill, covered, over medium heat for 35 to 40 minutes or until potatoes are tender. Remove from the grill. Open foil car...

INGREDIENTS 1 pound ground beef 1/2 cup chopped onion 1 can (8 ounces) tomato sauce 1/2 teaspoon salt 1/2 teaspoon dried oregano 1 loaf (1 pound) French bread 1 cup (4 ounces) shredded mozzarella cheese 1 can (2 1/4 ounces) sliced ripe olives, drained Sliced pepperoni (optional) METHOD In a skillet over medium heat, cook the beef and onion until meat is no longer pink and onion is tender; drain. Stir in the tomato sauce, salt, and oregano; simmer for 5 to 10 minutes. Cut bread in half lengthwise and then widthwise. Spread meat mixture on cut side of bread; sprinkle with cheese, olives, and pepperoni if desired. Loosely wrap bread individually in pieces of heavy-duty foil (about 24 x 18 inches); seal. Grill covered, over medium heat for 15 to 20 minutes or until heated through. Serves: 4-6