recipe for a chicken passanda?

Crab Brunch Casserole

2 eggs, beaten

2 cups milk

2 cups seasoned croutons

8 ounces shredded Cheddar cheese

1 tablespoon dried minced onion

1 tablespoon dried parsley

1 pound fresh crabmeat

salt and pepper to taste

1/4 cup grated Parmesan cheese

Add to Recipe Box

My folders:

Add to Shopping List

Customize Recipe

Add a Personal Note

What to Drink?

Chardonnay

Sidecar

Best Lemonade Ever

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.

In large bowl, mix the eggs, milk, croutons, cheese, onion, and parsley. Stir in the crabmeat. Season with salt and pepper. Spoon into the prepared baking dish, and sprinkle with Parmesan cheese.

Bake 1 hour in the preheated oven, or until a knife inserted into center of the casserole comes out clean. Serve immediately.

6 servings

Ingredients

1/2 cup roasted cashews

2 cups plain low-fat yogurt

1 cup coarsely chopped onion

1/4 cup fresh lemon juice

2 tablespoons chopped peeled fresh ginger

2 jalapeño peppers, seeded

2 1/2 teaspoons ground coriander seeds

3/4 teaspoon ground cardamom

3/4 teaspoon ground cinnamon

1/2 teaspoon black pepper

1/4 teaspoon ground cloves

1 teaspoon salt, divided

6 (4-ounce) skinless, boneless chicken breast halves, cut into thirds

2 teaspoons vegetable oil

1 cup cubed fresh pineapple

2 tablespoons chopped cashews, roasted

2 tablespoons chopped fresh cilantro

4 (6-inch) pitas, each cut into 6 wedges

Preparation

Place 1/2 cup cashews in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. Add yogurt; process until well blended. Remove from processor; set aside.

Combine onion, juice, ginger, and jalapeño in a blender or food processor; process until finely chopped.

Combine coriander and next 4 ingredients (coriander through cloves) in a large zip-top plastic bag; add 1/2 teaspoon salt and chicken. Seal bag and shake to coat.

Heat oil in a large nonstick skillet over medium-high heat; add chicken pieces. Cook 4 minutes on each side or until done. Remove chicken from pan; keep warm.

Add onion mixture to pan. Reduce heat to medium; cook 3 minutes or until liquid evaporates, stirring frequently. Add 1/2 teaspoon salt and yogurt mixture to pan; cook 3 minutes or until heated, stirring frequently.

Spoon 1/2 cup yogurt mixture onto each of 6 plates. Top each serving with 3 chicken pieces. Sprinkle each serving with about 2 1/2 tablespoons pineapple, 1 teaspoon chopped cashews, and 1 teaspoon cilantro. Arrange 4 pita wedges on each plate.

:)

i recently took recipes from this site maybe of use for you

http://20ee5kvpg0vn7setq9y89z0wam.hop.clickbank.ne...

hope it helps