6 ripe pears, peeled, cored & sliced
1 TBL lemon juice
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 cup flour
1/2 cup butter, softened
1/2 cup quick-cooking oats
1/2 cup brown sugar
Place pears in a greased 2 qt baking dish. Toss pears w/lemon juice, cinnamon & nutmeg. In a bowl, combine flour & butter until mixture resembles crumbs. Add oats & brown sugar. Stir well; sprinkle over pears. Bake in a preheated 375° oven for 20-25 minutes or until browned & pears are tender.
Found here, with lots of other pear recipes.
1 c. ketchup
1/2 c. maple syrup
2 tbsp. yellow mustard
2 tbsp. Worcestershire sauce
1 tsp. chili powder
1 tsp. garlic powder
4 boneless, skinned chicken breasts, or mixture of chicken breasts and thighs
Mix all ingredients together, place in crock pot, and cook for six hours on low. When chicken is cooked, remove meat, shred, and add sauce to taste. Serve on buns or over hot rice.
Found at Copperbadge.
1 can condensed cream of mushroom
1 can condensed cream of chicken
1 can condensed cream of celery
4 oz sliced mushrooms
1 c. rice
4-6 chicken breast halves
Preheat oven to 350°. Mix rice with soups and mushrooms. Spray casserole dish with non-stick spray and put chicken breasts on bottom. Pour soup mixture on top. Cover and bake for 45 mins to 1 hour, or until chicken is cooked through and rice is done.
Based on Colleen’s Chicken & Rice Casserole.
1 & 1/2 to 2 lbs beef cubed steak
Flour
1 can condensed cream of mushroom soup (or garlic mushroom)
4 oz sliced mushrooms
1 pkg dry onion soup mix
Dust steaks lightly with flour. Place in slow cooker. Combine mushroom soup, mushrooms, and onion soup mix in medium bowl; pour over steaks. Cover; cook on low 6 to 8 hours (or high 3 to 4, if you’re in a hurry). Makes 4 servings.
From Secrets of Slow Cooking.
2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
1 cup soy sauce
1/4 cup rice vinegar
1/4 cup freshly squeezed lemon juice (2 lemons)
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon toasted (dark) sesame oil
1 1/2 teaspoons chili paste
1/2 cup sliced scallions (2 scallions)
2 tablespoons minced garlic (8 large cloves)
2 tablespoons minced fresh ginger
1 1/2 cups panko (Japanese bread crumbs)
Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.
In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.
Meanwhile, preheat the oven to 500 degrees F. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it’s done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature. Makes 5 servings.
Shara’s Note: It’s worth it to find the panko bread crumbs, and you can play with the sauces to taste (a quarter cup less or so won’t hurt the recipe at all). This is probably the best salmon I have ever had.
From the Ina Garten, FoodNetwork’s Barefoot Contessa.