~Hidden Valley Ranch Quiche~ (easy) - Meredith
1 8" pie shell baked and cooled
1 c. Swiss cheese, shredded (I normally use mild cheddar, provolone or whatever I have.)
3 Lg. eggs
1-1/4 c. heavy whipping cream
1 pkg. Hidden Valley Ranch Original Salad Dressing
Mix 2-3 T. Real bacon bits*
~Preheat oven to 400. Sprinkle cheese in pie crust. Whisk eggs until frothy. Add other ingredients and mix well. Pour over cheese. Bake for 15 minutes, then reduce heat to 350. Bake for an additional 15-20 minutes until center is set. Cool. **Recipe Note: Can use 1/2 lb. cooked bacon instead of real bacon bits. This quiche is super fluffy and really good!
~Three-Cheese Quiche~ - Meredith
1/3 c. mozzarella, shredded
1/3 c. cheddar, shredded
1/3 c. provolone cheese
4 eggs
1 c. heavy whipping cream
1/2 tsp. salt
1/4 c. green onions, finely chop
1/4 tsp. black pepper
2 c. fresh button mushrooms
1/4 tsp. cayenne pepper
1 9-inch pie crust, unbaked
~Preheat oven to 425. Sprinkle mushrooms, green onions, and shredded cheese into pastry shell. In blender, beat eggs, whipping cream, salt, pepper, and cayenne. Pour the wet ingredients over the dry ingredients. Bake for 15 minutes. Reduce oven temp. to 350. Bake about 30 minutes longer or until knife inserted comes out clean. Let stand 10 minutes before cutting. Serves 6. Recipe Note: Can added cooked, crumbled bacon to this recipe. You can also lessen the amount of pepper and cayenne if you prefer it less peppery.
Breakfast Tomorrow - Katie
4 slices of white bread - cubed
1 lb. pork sausage
1 1/2 cup of Velvetta cheese
6 eggs
2 cups of milk
1 tsp. salt
1 tsp. dry mustard
Brown and crumble sausage; drain.
Place bread cubes in a 9 X 13 baking dish. Put sausage on top of bread, grate 1 1/2 cups of cheese or use thin slices to cover sausage. Mix 6 eggs, salt, mustard and milk. Pour over dish. Bake at 350 until done. This can be covered overnight or baked immediately.
These are really good! Moist and sweet and pretty good for you, too. Can't beat that!
Cranberry Flax Muffins - Amy R.
1 & 1/2 cups bran flakes cereal
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup ground flaxseed
1/4 cup packed brown sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1 whole egg
2 egg whites
1 cup skim buttermilk (add 1 TBSP. vinegar or lemon juice to skim milk)
1/2 cup honey
1/4 cup canola oil
1 & 1/2 cup dried cranberries or dried blueberries
2 TBSP. whole flaxseed
In a large bowl, combine first 9 ingredients. Whisk the wet ingredients together in a another bowl and pour into bowl with dry ingredients. Stir just until moistened. Stir in cranberries.Coat muffin cups with nonstick cooking spray or use paper liners. Fill 2/3 full with batter. Sprinkle tops with whole flaxseed. Bake at 375 for 10-15 min.. or until a toothpick comes out clean. Cool for 5 min. before removing to wire racks. Yield: 1 & 1/2 dozen
Just got this from an old work buddy...One of the girls that has an office on my floor brought this for breakfast this morning and it was absolutely wonderful and so easy. She used pork sausage in place of the ham and it was great.
Breakfast Crock Pot Egg Casserole - Debbie
(Can use Canadian bacon instead of ham)
32 ounce bag frozen hash brown potatoes
1 pound cooked ham, cubed
1 onion, chopped
1 green bell pepper, chopped (optional)
1 tablespoon olive oil
1-1/2 cups shredded Cheddar cheese
12 eggs
1 cup whole milk
1/2 teaspoon salt
1/2 teaspoon pepper
Spray inside of slow cooker with nonstick cooking spray. In small skillet, cook onion and green pepper in olive oil until crisp tender. Let cool about 10 minutes. Place one third of the frozen hash brown potatoes in the slow cooker. Add one third of the ham, onion, green pepper and cheese. Repeat layers, ending with the cheese.In a large bowl, beat the eggs, milk and seasonings until well mixed. Pour over the ingredients in the slow cooker, cover and turn on low. Cook for 8-10 hours on low or until casserole is set and eggs are thoroughly cooked. Yield - 12 Servings
Yummy & easy recipe from Family Fun Magazine:French Breakfast Muffins (these taste similar to a donut) - Amy R.
Muffins:
2 cups flour
2/3 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1 large egg
1 cup plus 2 tablespoons milk
6 tablespoons unsalted butter, melted & slightly cooled
1 tsp. vanilla extract
Cinnamon-sugar topping:
1/2 cup sugar
1/2 tsp. cinnamon
2 tablespoons unsalted butter, melted & slightly cooled
Heat the oven to 375. Butter the bottoms of 12 standard-size muffin cups & set the pan aside. Measure the dry ingredients into a large mixing bowl & combine them with a wisk. In a medium-sized bowl, whisk the egg until it's frothy. Blend in remaining wet ingredients. Make a well in the dry ingredients & add the liquid mixture.Using a wooden spoon, mix the batter just until evenly blended, then pour into muffin cups, filling each about 2/3 full. Bake the muffins on the center rack for 15 min., then rotate the pan & bake additional 5-7 min. Transfer the pan to a wire rack until the muffins are cool enough to handle, about 5 min., then remove them from the cups. Before the muffins lose their warmth, prepare the topping. Mix the cinnamon & sugar in a small bowl. Melt the butter & transfer it to a separate small bowl. Dip the muffins tops in the butter & then the cinnamon sugar, rolling the muffin until the top is evenly coated. Serve immediately.
Banana Bread - "A Bake Sale Favorite" - Debbie3 mashed bananas1/2 cup applesauce3/4 cup sugar1 egg1 & 1/2 cups flour1 tsp. baking soda1 tsp. saltSprinkle of nutmeg & cinnamonMix all together and pour into greased bread pan. Drizzle a little honey over the top. Bake 350 for 45-60 minutes.
Biscuits and Sausage Gravy - Christine
Prep time: 10 min Ready in: 40 min
Cook time: 30 min Yields: 4 servings
1 (8 count) package refrigerated biscuits
¼ cup all-purpose flour1 (12 ounce) package maple flavored sausage
3 cups whole milk
3 tablespoons buttersalt and pepper to taste
1. Start preparing biscuits according to package.2. Meanwhile, place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook to light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk. 3. Slice biscuits in half and serve.
Ham and Tater Crockpot Breakfast
INGREDIENTS:
1 lb. frozen tater tots
1/2 lb. diced ham
1 onion, chopped
1 green bell pepper, chopped
1-1/2 cups shredded Cheddar cheese
6 eggs
1/2 cup milk
salt and pepper to taste
PREPARATION:
In 4-5 quart crockpot, layer ingredients in order: one third of the tater tots, ham, onions, green peppers, and cheese. Repeat layers two more times, ending with cheese. In a medium mixing bowl, combine eggs and milk and beat with whisk or egg beater until combined. Season with salt and pepper to taste. Pour mixture over layers in crockpot. Cover crockpot and cook on low for 10-12 hours. 6-8 servings
Tuesday, May 27, 2008
Beverages
Margarita's - Nicole
Ok ladies, here's the best margarita recipe! My neighbor made it at her Pampered Chef party last spring. It was so good!! I made it for a BBQ last summer and everyone loved it! It makes a lot...so is great for a big crowd. I also used Squirt since I don't care for Fresca.
1 - 12oz. can beer
1 - 12 oz. can frozen limeade (or 2- 6 oz.)
12 oz. Fresca OR Squirt
12 oz. Tequilla
Serve over crushed ice
SPICY APPLE CIDER - Lori D.
1 GALLON CIDER
4 CINNAMON STICKS
2 TBSP. GROUND ALLSPICE
1/2 CUP BROWN SUGAR
COMBINE ALL INGREDIENTS IN A SLOW COOKER, COVER AND COOK ON LOW FOR 3 HOURS
Bourbon Slushy - Jen H. - Here is a recipe that I use for parties...
6 cups of water
2 cups of tea (I use the Lipton Cold Brew)
1 cup sugar
1 cup whisky
1 large can of frozen lemonade
1 small can of orange juice
Mix them together and put into a freezer safe container. I usually use corningware/ pyrex. Put into the freezer. **Must make 2 days ahead of time
Snow Cocoa - Debbie (gooseberry patch)
2 c. whipping cream
6 c. milk
1 tsp. vanilla extract
12 oz pkg white chocolate chips
Combine all in slow cooker. Cover and cook on low for 2 to 2 1/2 hours, or until choc. is melted and mixture is hot. Stir well to combine before serving. Makes 10 servings.
Watermelon Cooler Slushy
INGREDIENTS
4 cups cubed seedless watermelon
10 ice cubes
1/3 cup fresh lime juice
1/4 cup white sugar
1/8 teaspoon salt
DIRECTIONS
Place watermelon and ice into a blender. Pour in lime juice, sugar, and salt. Blend until smooth.
Orange Glorious, Orange Julius knock-off drink!
INGREDIENTS:
1 cup milk
1/2 cup ice water
1 (6 ounce) can frozen orange juice concentrate
1 banana (frozen beforehand if you have time)
10 ice cubes
1/4 teaspoon vanilla extract
1/8 cup white sugar
DIRECTIONS:In a blender combine milk, water, orange juice concentrate, banana, ice cubes, vanilla and sugar. Blend until smooth. Pour into three 12 oz glasses and enjoy with a straw.
Strip N go Naked, Lemonade drink
Get a gallon jug
3 cans frozen lemonade
one 750ml bottle Vodka
3 cans of beer
Mix together fill w/water the rest of the way. You can serve it as is or freeze it and make a slushy. Great in the summertime! Taste better than it sounds!
Candy Cane Cocoa
INGREDIENTS
4 cups milk
3 (1 ounce) squares semisweet chocolate, chopped
4 peppermint candy canes, crushed
1 cup whipped cream
4 small peppermint candy canes
DIRECTIONS
In a saucepan, heat milk until hot, but not boiling. Whisk in the chocolate and the crushed peppermint candies until melted and smooth. Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy cane stirring stick.
Jello Jiggler Shots
2 1/4 cups vodka
2 large box jello
2 packets unflavored gelatin
2 1/4 cups boiling water
Good combos:
Rasberry w/Vodka
Pineapple w/Malibu
lemon/lime w/Tequila
Orange w/gin
Ok ladies, here's the best margarita recipe! My neighbor made it at her Pampered Chef party last spring. It was so good!! I made it for a BBQ last summer and everyone loved it! It makes a lot...so is great for a big crowd. I also used Squirt since I don't care for Fresca.
1 - 12oz. can beer
1 - 12 oz. can frozen limeade (or 2- 6 oz.)
12 oz. Fresca OR Squirt
12 oz. Tequilla
Serve over crushed ice
SPICY APPLE CIDER - Lori D.
1 GALLON CIDER
4 CINNAMON STICKS
2 TBSP. GROUND ALLSPICE
1/2 CUP BROWN SUGAR
COMBINE ALL INGREDIENTS IN A SLOW COOKER, COVER AND COOK ON LOW FOR 3 HOURS
Bourbon Slushy - Jen H. - Here is a recipe that I use for parties...
6 cups of water
2 cups of tea (I use the Lipton Cold Brew)
1 cup sugar
1 cup whisky
1 large can of frozen lemonade
1 small can of orange juice
Mix them together and put into a freezer safe container. I usually use corningware/ pyrex. Put into the freezer. **Must make 2 days ahead of time
Snow Cocoa - Debbie (gooseberry patch)
2 c. whipping cream
6 c. milk
1 tsp. vanilla extract
12 oz pkg white chocolate chips
Combine all in slow cooker. Cover and cook on low for 2 to 2 1/2 hours, or until choc. is melted and mixture is hot. Stir well to combine before serving. Makes 10 servings.
Watermelon Cooler Slushy
INGREDIENTS
4 cups cubed seedless watermelon
10 ice cubes
1/3 cup fresh lime juice
1/4 cup white sugar
1/8 teaspoon salt
DIRECTIONS
Place watermelon and ice into a blender. Pour in lime juice, sugar, and salt. Blend until smooth.
Orange Glorious, Orange Julius knock-off drink!
INGREDIENTS:
1 cup milk
1/2 cup ice water
1 (6 ounce) can frozen orange juice concentrate
1 banana (frozen beforehand if you have time)
10 ice cubes
1/4 teaspoon vanilla extract
1/8 cup white sugar
DIRECTIONS:In a blender combine milk, water, orange juice concentrate, banana, ice cubes, vanilla and sugar. Blend until smooth. Pour into three 12 oz glasses and enjoy with a straw.
Strip N go Naked, Lemonade drink
Get a gallon jug
3 cans frozen lemonade
one 750ml bottle Vodka
3 cans of beer
Mix together fill w/water the rest of the way. You can serve it as is or freeze it and make a slushy. Great in the summertime! Taste better than it sounds!
Candy Cane Cocoa
INGREDIENTS
4 cups milk
3 (1 ounce) squares semisweet chocolate, chopped
4 peppermint candy canes, crushed
1 cup whipped cream
4 small peppermint candy canes
DIRECTIONS
In a saucepan, heat milk until hot, but not boiling. Whisk in the chocolate and the crushed peppermint candies until melted and smooth. Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy cane stirring stick.
Jello Jiggler Shots
2 1/4 cups vodka
2 large box jello
2 packets unflavored gelatin
2 1/4 cups boiling water
Good combos:
Rasberry w/Vodka
Pineapple w/Malibu
lemon/lime w/Tequila
Orange w/gin
Appetizer & Snacks Recipes
~Super Bowl Salsa~ -Erika
3 cups chopped celery
1 (28oz) can of whole peeled tomatoes with juice (chopped)
1 med cucumber chopped and dice
1 (19oz) can chick peas mashed and blended
1.5 cup chopped cilantro
1/2 cup chopped scallions
1 tsp. garlic
1 cup sugar
1 tsp vinegar
1 tsp cumin
2 tsp lime juice
Dash of hot sauce
Green chilies or Jalapenos chopped and diced
Mix all together and stir. Best to let it sit over night in the refrigerator to let all ingredients meld together. Enjoy with tortilla chips!
1 (28oz) can of whole peeled tomatoes with juice (chopped)
1 med cucumber chopped and dice
1 (19oz) can chick peas mashed and blended
1.5 cup chopped cilantro
1/2 cup chopped scallions
1 tsp. garlic
1 cup sugar
1 tsp vinegar
1 tsp cumin
2 tsp lime juice
Dash of hot sauce
Green chilies or Jalapenos chopped and diced
Mix all together and stir. Best to let it sit over night in the refrigerator to let all ingredients meld together. Enjoy with tortilla chips!
1 - 16oz sour cream
1 - 8 oz cream cheese
12 - slices cooked bacon
2 - tomatos diced
1 - green onion (put on top)
Mix it all together and serve with your favorite crackers. It's so good!!
Feta Cheese Dip - Debbie's(makes 1 1/2 cups - I usually will dbl. this for parties)
4 oz Feta crumbled
4 oz cream cheese
1/3 c. mayo
1/8 tsp. dried dillweed
1/8 tsp. crushed thyme
1 clove minced garlic
1/4 tsp. dried basil (crushed)
1/4 tsp. dried oregano (crushed)
Mix together until well combined. Refrigerate until serving. Serve w/veggies or the crackers (I like the fancier crackers).
This is so simple and yummy with apples... and I'm not a big fan of cream cheese.
Apple Dip - Val's
1 (8 oz) package cream cheese
1/2 cup brown sugar
1 tablespoon vanilla extract
In a medium-sized mixing bowl, combine cream cheese, brown sugar and vanilla. Mix well until all of the brown sugar has been blended into the cream cheese and vanilla. If the mixture is too runny for your taste, add a small amount of brown sugar to the mixture. If the mixture is too thick for your taste, add a small amount of vanilla extract.
Lindsey's Apple Dip
1 pkg cream cheese softened
1/2 cup brown sugar
1/4 cup sugar
1 tsp vanilla
1 bag toffee chips
Beat cream cheese, sugars and vanilla together in a mixing bowl and then fold in toffee chips Serve with apples.
Yogurt Parfait - Debbie's
This is similar to the McDonalds version.
Vanilla Yogurt
Strawberry Glaze little bit smooth over the yogurt
cut up strawberries - little granola sprinkled on top
vanilla yogurt again
blueberries - a little granola sprinkled on top
Just layer it in that order in a small bowl. This is great for breakfast, snack or anytime!
Rachael Ray's 60 second snack (that takes more than 60 seconds)
Pretzel Salami snack - Dana's
Salami
Soft garlic and herb cheese
Fresh Basil leaves - chopped
Sun Dried Tomatos - chopped (Dierbergs carries these in a bag next to regular tomatos)
Pretzel sticks broken in half
Spread garlic and herb cheese on salami slices. Sprinkle with basil and sundried tomatos roll on a pretzel stick.Pretty easy yet tastes soooo good!I recommend that you make these close to the time you want to eat them ast the pretzels will get a little soggy if they set too long.
Hot Wing Chicken Dip- Lindsey's
8oz Ranch dressing ( I use hidden valley)
8oz Whipped cream cheese
8oz Hot Sauce(We like budweisers hot sauce)
4-5 boneless/skinless chicken breasts
2 cups shredded cheddar cheese
1. Cook Chicken(I just boiled mine)2. Let cool and then shred3. Mix everything together4. Place in a 13x9 baking dish and bake on 350 until is is bubbling all over (about 20-30 minutes)Serve with tortilla chips (I like the scoops...it is a chunky dip so these chips make it easier to eat)
This is a really good app.
HOT SPINACH AND ARTICHOKE DIP - Lori D.
1 8 oz can artichokes (quartered)
2 10 ox box frozen spinach (chopped)
1 8 oz Philly cream chz softened
4 tbsp butter
1/2 finely chopped onion salt and pepper to taste
Monterey Jack Cheese (grated)
Cook spinach, drain, salt and pepper. Melt butter in skillet, add onions and simmer until clear. Add artichokes and simmer for a few min. Add spinach and cream cheese and mix well. In a casserole dish spread mixture and top with cheese. Bake until cheese melts. serve with tortilla chips
HOT PIZZA DIP - Jenni H.
INGREDIENTS
6 ounces light cream cheese
1/2 cup light sour cream
1 teaspoon oregano
1/2 cup pizza sauce
1 cup low-moisture, part-skim Mozzarella cheese, shredded
1/4 cup diced red pepper
1/4 cup sliced green onion
1/2 cup Parmesan cheese, grated
whole wheat bread sticks or crackers
DIRECTIONS
Combine cream cheese, sour cream and oregano in bowl; stir until smooth. Spread evenly into 9-inch pie plate or quiche pan. Top with pizza sauce, shredded cheese, peppers and onions. Bake at 350 degrees Fahrenheit for 10 minutes, or until cheese is melted. Serve with whole wheat breadsticks or crackers.
CORN DIP - Jennifer S.
I got this recipe from my sister in law and it has been a huge hit at several family parties lately. Sounds kind of strange but is soo good!
1 8 oz. pkg. cream cheese
*1 stick butter
*1 lb frozen corn
garlic salt
4 oz chopped pickled jalepeno (use more or less depending on how spicy you like it)
I usually let the butter and cream cheese soften or put it in the microwave for a few seconds but you don't have to. Mix everything together then bake at 350 for 40 minutes. Stir halfway through cooking. Serve with Fritos or corn tortilla chips.
Fruit Dip (Great w/apples or a variety of fruit) - Shana's
8 oz. cream cheese softened
8 oz. marshmellow fluff
Blend together w/food processor or blender until flufffy and smooth. Refrigerate. Serve! Can double, triple the recipe. To make it more festive, add food coloring or sprinkles.
Crispix Snack Mix - Shana's
In a extra large bowl combine 8 cups Crispix cereal and 6 to 8 oz. of chopped pecans or walnuts. In a large pot melt one stick of butter, 1/2 cup brown sugar and a 1/2 of light corn (Karo) sryup. Bring to a boil for one minute. Remove from heat. Add 1 tsp. vanilla, 1 tsp. baking soda (looks like a caramel mixture). Add cereal/nuts to pot and stir well. Spray two 9 X 13 pans with non-stick cooking spray. Divide mixture into the two pans. Cook for one hour at 250 degrees. Strir every 20 minutes. Mixture may harden, but will break into pieces. Remove from oven and cool. Once cooled, place in bowl. Add a bag of M&M's. May also add an additional bag of nuts: mixed, cashews, pecans or walnuts. Stays fresh in air tight container for up to a week.
I thought I would post this with all the holidays events coming up. It is a must have and will delight every party guest. The kids will love it too - plus it is healthy.
Sante Fe Relish - Katie
1 Cup of Frozen WHITE corn
1 Red Pepper Finely Chopped
2 Tbsp Onion - finely chopped
1 can chopped black olives
5-6 gloves of garlic4 avocados - chopped
1 Tbsp white wine vinegar
9 Tbsp Olive Oil
Juice from 1 Lemon
Salt and Pepper to Taste
Combine and Serve with Corn Tortilla Chips and Serve, Enjoy!!
Parmesan Chicken Wings - Frances
2 sticks margarine (melted)
1 cup parmesan cheese
1 Tbsp oregano
2 Tbsp parsley flakes
1 tsp paprika
1 tsp salt
1 tsp pepper
2 1/2 lbs chicken wings or drummettes, thawed
On wax paper combine cheese and spices. Dip thawed wings in butter, then roll in dry mixture. Put in single layer on cookie sheet. Bake at 350 for 1 hour. Turn over after 30 minutes.* These are a great hot appetizer!
Melissa's Dip - YUMMO!
Ingredients:
2 tbsp red wine vinegar (I use 3 tbsp because I like the taste)
2 tbsp hot sauce (Tabasco etc)(I use 1 tbsp and I use Cholula-gotta love the Clever Cleaver Bros.)
1 ½ tsp olive oil
2 cloves garlic finely chopped (I'm sure I use way more than this, but I get the pre-chopped and just put a bunch...we're big garlic fans here)
1/8 tsp pepper
2 firm avocados (I use 1 and cut it pretty small-it seems to be enough)
1 15 oz can of black eyed peas (I use less than the whole can)
1 15 oz can crisp corn Mexican style
2/3 cup finely sliced green onions
2/3 cup chopped cilantro (I use way more than they ask for-this is just my favorite herb)
1 lb Roma tomatoes
Salt to taste
Directions:
1. Mix vinegar, salt, hot sauce, oil, garlic & pepper2. Add avocado, toss gently to coat3 Add onions, cilantro, tomato, peas, and corn. Toss gently4. Add salt to taste.
Baked Chicken Salad - Angie
2 1/2 cups of cooked chicken pieces (Boneless skinless breast)
1 8oz can of sliced water chestnuts
1 small jar of pimento (drained)
1/2 cup of slivered almonds
1/2 cup of sliced muchrooms
2 Tbsp of lemon juice
1 1/2 cups of mayo (kraft)
salt and pepper
Combine all ingredients in a greased casserole dish. Top with one can of french fried onions and 1 cup of grated cheddar cheese. Bake at 350 for 30-40 minutes. It's a great crowd pleaser when you serve it on dollar roll sandwiches.
Meatballs
1 1/2 cup ketchup
1 cup brown sugar
1/4 cup dry mustard
1 T lemon juice
1 tsp pepper
1 T liquid smoke
1 tsp chili powder
2 T worchester sauce
1 tsp garlic powder
2 tsp salt
mix all together and pour over meatballs (I just buy the frozen meatballs at Schnucks or Sams); bake in oven according to directions on the meatballs. I actually usually just put them in a crockpot on low for several hours... gets the flavor nice and sealed in the meatballs. Made it several times and it is always a hit! The best part is that most of the stuff you already have in your kitchen. The only thing you might have to get is the liquid smoke. Sometimes I use turkey meatballs to make it a little lighter.
Dana's meatballs...You're going to think this sounds really strange but it is so good and always a hit.
I buy the frozen meetballs and put them in a crockpot with equal parts of chili sauce and grape jelly (1/2 jar of each or whole jar of each if you use the whole bag of meetballs). Leave them in the crockpot at least of couple of hours to defrost and suck up all the flavor. Everyone is always surprised when you tell them what's in the sauce. I don't normally tell them until they try them and love them!
Gerber Sandwich - Debbie - This sandwich is from a St Louis deli called Rumas Deli in South County that's notorious for these.
1 loaf French bread
1/4 cup garlic butter, spread (or butter with garlic powder to taste)
3/4 lb deli ham - use regular ham...not honey ham
1/2 lb provolone cheese, sliced thin or I also like provel
paprika
Slice the loaf of bread lengthwise. Place on a cookie sheet. Spread butter on both pieces of bread. Put a layer of ham on both pieces of bread. Top it with a layer of cheese. Sprinkle with a little paprika if desired. Note: This is an open-face sandwich. Put in 350°F oven (open face) for about 15 minutes or until cheese is melted. You may need to adjust the quantities of ingredients depending on your taste.
Easy roll up recipe from Bobbie's. Its from Allrecipes. - Jessica
1 (8 ounce) can refrigerated crescent roll dough
2 cups shredded mozzarella cheese
24 slices pepperoni
1 (14 ounce) can pizza sauce
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into 4 or more pieces. Bake in the preheated oven until golden brown, about 12 minutes. Serve with pizza sauce for dipping.
Easy Cheese Ball - Christine
Prep time: 5 min Ready in: 2 hours 5 minCook time: Yields: 7 servings
2 (8 ounce) packages cream cheese, softened
3/4 cup bacon bits
1/2 cup green onions, chopped
3/4 (1 ounce) package ranch dressing mix
1 ½ cups chopped pecans
2 ½ cups shredded Cheddar cheese
1. In a medium size bowl, mash cream cheese. Mix dressing mix, Cheddar cheese, bacon bits, and green onions into the cream cheese. Shape the mixture into a ball. Roll the ball in the chopped nuts. Refrigerate covered for at least 2 hours or overnight and serve. Easily makes two good size cheese balls.
Creamy, Dreamy, Spinach, Onion, and Bacon Dip - Christine
Prep time: 10 min Ready in: 40 min Cook time: 30 min Yields: 12 servings
1 pound bacon, cooked and crumbled
1 (5 ounce) package of shredded Parmesan cheese
1 (10 ounce) package frozen chopped spinach, thawed, and squeezed dry
1 cup shredded mozzarella cheese
1 (10 ounce) package frozen chopped onions, thawed, and squeezed dry
½ cup mayonnaise
3 (8 ounce) packages of cream cheese, softened
Corn chips
1. Preheat oven to 350 degrees F (175 degrees C).2. Combine all ingredients except corn chips in a medium bowl. Spoon mixture into a 2-quart baking dish. 3. Bake 30 minutes or until hot and bubbly. Serve with corn chips. After baking, you can keep dip warm in crock pot on Low setting.
PARTY RYE PIZZAS - Jodi (great party appetizer)
1 lb. pork sausage
1 lb. velvetta cheese
2 Tblspn. ketchup
oregano to taste
1 loaf mini rye bread
Cook sausage until done, add cheese, ketchup and oregano. Spread on bread and bake at 350 for 10 mins.
Veggie Pizza - Jill S.SO EASY!
(UPDATE - if you're watching the salt, start with 1/2 pkg ranch dressing and adjust to taste)
2 Crescent rolls packages
8 oz cream cheese
1 package of ranch dressing dry mix
broccoli peppers carrots (or any veggie you like)
Leave cream cheese out to soften for a little while. Flatten the crescrent rolls on cookie sheet and bake as directed on package. Cut up veggies. Mix cream cheese and ranch mix. (With a mixer or by hand) Once the crescent rolls cool, spread cream cheese mix generously on "pizza crust". Spread the veggies all over....add a little salt and pepper. Use pizza cutter to cut into pieces. YUM.
Pizza Crust - Courtney
In a large bowl, mix together:
6 cups flour
2 Tbsp sugar
1 Tbsp salt
1 package yeast
Heat on stovetop:
1 cup milk
1 1/2 (1.5) cups water
2 Tbsp butter
1. Make a well (a burrowed out hole) in the flour mixture and add 1 beaten egg. Gradually, add the milk mixture until sticky dough forms. 2. Take the dough and place onto a floured board. Knead for 5 minutes. 3. Place the dough ball into a greased bowl (I use a large metal bowl and grease w/butter or Crisco). Grease the top of the ball as well, then cover with plastic wrap. (I also put a clean dish towel over the wrap to completely cover...no clue why, it's what my mom always did!) 4. Let it rise for 2 hours (I just put mine in the oven--no heat, just set it in there to get it out of the way). Then punch the risen dough down and let it rise again for another hour. 5. This should make about 3 crusts, so I divide the ball into 3 smaller ones and wrap any I'm not using in plastic wrap and then foil to freeze. 6. When ready to cook, roll out the dough ball, put your favorite sauce/toppings on, and bake on a pizza stone at 400 degrees for about 20 minutes.
Houston's Artichoke Dip
Notes:This is a great take on this famous restaurant's dip.
Ingredients:
1/2 C. grated Romano cheese
1 large clove garlic
1 (10 oz.) package frozen chopped spinach, thawed, firmly squeezed to remove moisture
1 (6-1/4 oz.) jar artichoke hearts, drained, patted dry
1 (8 oz.) container of soft garlic-chive cream cheese
2 large eggs
1 C. shredded mozzarella or Italian mix cheese
Tortilla chips, sour cream, salsa
Preparation:Preheat oven to 375 F. Put Romano cheese in a food processor with metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into medium bowl. Fold in mozzarella.Transfer to a 2 to 3 cup baking dish; bake until heated through, 20-25 minutes. Serve hot with tortilla chips, sour cream and salsa. Makes 16 servings. Make sure you serve with picante sauce and sour cream.
Dog Food Dip
"This dip recipe was given to me by a co-worker some 15 or more years ago. She made it for potlucks at work, and it was always gone from the nurse's station before the rest of the food was put out! It's a simple mixture of beef and cheese, but it should always be made a day in advance to allow the flavors to blend. Serve with your favorite corn chips."
Original recipe yield: 6 cups.
INGREDIENTS:
2 pounds lean ground beef
1 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 pound processed cheese food, cubed
1 (12 ounce) jar sliced jalapeno peppers, drained
DIRECTIONS:
Place lean ground beef and onion in a large, deep skillet over medium high heat. Cook until beef is evenly brown and onion is soft. Drain and turn heat to medium low. Pour in condensed cream of mushroom soup. Mix in processed cheese food and desired amount of jalapeno peppers. Cook and stir until all ingredients are well blended, about 10 minutes. Transfer the mixture to a medium bowl. Cover and chill in the refrigerator 8 hours, or overnight. Reheat the mixture in a slow cooker, mixing in about 1 tablespoon of water to thin if necessary, before serving.
Pumpkin Fluff Dip
Ingredients:
16 oz. frozen whipped topping (aka whip; regular or light)
1 package instant vanilla pudding mix (regular or sugar free)
15 oz. can pumpkin
1 tsp. pumpkin pie spice
Directions:
Thaw whipped topping. Mix pudding, pumpkin and spice together in large bowl and then fold in whipped topping. Chill in refrigerator until serving. Serve with graham crackers (cinnamon graham sticks are really good with this).WARNING: This makes a lot--best to cut it in half.
Creamy salsa dip/dressing, looks gross, tastes great
2 small jars chipotle salsa
1 can rotel
1 reg size Ranch dressing
~Fresh cilantro~ (?)
Combine all ingredients in blender and puree until tiny chunks left. Chill and serve. I love Cilantro, so I add about 1/4 cup to the blender mix. Garnish with tiny snips of cilantro to improve the look of this dish. It is very versatile, and very tasty. It is fantastic served as a dip with good ol' plain tortilla chips. You can bake with it or serve straight.
Roly Polys
2 cans crescent rolls
1 lb sausage
8 oz cream cheese.
In large skillet brown and crumble sausage. Drain. Add cream cheese and stir until melted. Turn off heat. Cool completely. Unroll crescent rolls keeping in rectangles. Spread cream cheese and sausage over rolls. Roll up starting from short side. Chill in fridge for 30 minutes. Cut into slices and lay spirals onto cooking sheet. Bake at 350 for 7-10 minutes or until golden brown. Serve warm.
Party Meatballs
1 1/2 cup ketchup
1 cup brown sugar
1/4 cup dry mustard
1 T lemon juice
1 tsp pepper
1 T liquid smoke
1 tsp chili powder
2 T worchester sauce
1 tsp garlic powder
2 tsp salt
mix all together and pour over meatballs (just buy the frozen meatballs at Schnucks or Sams); bake in oven according to directions on the meatballs or just put them in a crockpot on low for several hours... gets the flavor nice and sealed in the meatballs.
S'MORES PARTY MIX
3 c. Golden Grahams cereal
1 1/2 cup chocolate chips
1 1/2 cup miniature marshmallows
Mix together and keep in a bowl until ready to serve.
Meatball Dippers
1 pkg 32 meatballs (thawed)
2 cans Grands biscuits (8 biscuits in each)
1 cup shredded cheddar cheese
1/2 cup butter melted
1 cup crushed croutons (make it a flavor, like caeser or italian)
1 jar spaghetti sauce ( Roasted parmesan is good!)
Split each biscuit in half. Put a Tblspoon of cheese on each round. Top with meatball and pull biscuit around to seal meatball and cheese inside. Place seamside down. Brush tops and sides with butter. Roll in crushed croutons. Place on greased cookie sheet or baking dish. Bake at 350 degrees for 10-15 minutes or until golden brown! Serve with warm sauce! Makes 32 big pieces!
We had these today at my friend's restaurant. Here's a great recipe for some awesome stuffed mushrooms. Enjoy!
Awesome Stuffed Mushrooms - Debbie (this is a restaurant's recipe)
MARINATE YOUR SHROOMS IN ITALIAN DRESSING.MIX SHREDDED MONTJACK, ITALIAN SEASON, COOKED BABY SHRIMP.STUFF AWAY.
OVEN 350 - 375 5-10 MINUTES WHEN THE CHEESE IS MELTED, THEY ARE DONE.
Sausage Squares - Debbie (made at Amy's Halloween party)
1 lb. Jimmy Dean sausage (I used Bob Evans not that it matters)
1 (8oz) pkg cream cheese
2 cans Pillsbury crescent rolls
2 cups Cheddar Cheese
Dry Ranch Packet (part of)
9 X 13 baking dish
Brown sausage (drain). While preparing sausage, soften cream cheese in microwave for 15 seconds. Unpack the crescent rolls. Use one roll as the bottom crust and spread out to the sides of the pan forming a little crust edge. Mix sausage and cream cheese together over medium-low heat. Add about 1 to 1 1/2 TBSPs of ranch mix. I used 1 &1/2 TBSPs but next time I may reduce it closer to 1 TBSP to take the saltiness out. Spread mixture onto the bottom crust. Sprinkle on cheddar cheese. Use the second can of rolls to make a top layer crust by pinching the seams together and sides all the way around. Bake 325°F until light golden brown about 17-20 minutes depending on how hot your oven gets. Cut into squares.
Jill's Delicious Dip
1 pound of browned ground beef
1 block of cream cheese
8 oz of sour creamsalsa (I used a jar, I cannot remember how big it was. You can just eyeball it)
cheddar cheese on top
Microwave to warm and melt the cheese... Yum - O
My neighbor's awesome dip - Debbie
1/2 of a large pkg of Velveeta cubed
1 Can Rotel Diced Tomatoes and Chilies
1 8 oz pkg of cream cheese
1/2 cup (roughly) of sour cream
1/2 lb of cooked scrambled sausage (regular or spicy depending on your taste) (I prefer spicy)
Throw it all in the crockpot on low and let it melt together. I usually double it. Serve with Tortilia chips.
Soups
Ram's Taco Soup - Katie
Brown 1-2 lbs of ground chuck with 1 tbsp of Taco seasoning and onion. Place remaining ingrediants into a big pot and add ground chuck mixture.
2 cans of Rotel
1 Car Corn
2 Cans of Minestrone Soup
2 Cans of Ranch Style beans
Dash of minced garlic
1 Can of stewed tomoatoes
Salt and Pepper to Taste
Mix up a big batch of corn bread. Pour soup over corn bread...ah, yes! Very good for the winter RAM's games. Enjoy. GO RAMS!!!
Frances's Homemade Chicken Soup* This is a similar soup from El McGuey Mexican Restaraunt, slightly altered to my taste, so I can put my name on it *
(4) Boneless, Skinless Chicken Breasts
(1) can of chicken broth
(2 1/2) cups instant white rice
(2) Tomatoes (diced)
(1) pacakge sliced mushrooms
(1) jalepaneo pepper (sliced&diced)
(1) Avacado (peeled and sliced length wise)(1) handful cilantro ( torn into smaller pieces by hand)
*Chicken boullion for flavor, used at your discretion*
You will need a large soup pot. Fill with water, and boil chicken breasts until thoughouly cooked. Take chicken out and tear apart into smaller pieces with 2 forks and place back into water. Reduce to medium heat and add chicken broth, boullion, rice, tomatoes, mushrooms, jalepaneo pepper, avacado and cilantro. Let the soup sit for about 30 minutes on a low heat. Serve with tortillas and fresh lime. It's really yummy!Enjoy!
Cheesy Vegetable Soup - Courtney
2 cups boiling water
2 cups diced potatoes
1/2 cup chopped onions
1/2 bag frozen California style veggies
1 1/2 tsp. salt
1/2 tsp pepper
1/4 cup butter
1/3 cup flour
2 cups milk
2 cups shredded cheddar cheese
Add potatoes to boiling water. Then add onions, California veggies, and salt/pepper. Let simmer for 10 minutes. While simmering, make white sauce in another pot--melt butter and mix in the flour to thicken. Gradually add milk. Once sauce is thick, add cheddar cheese until melted. Stir cheese sauce in with water/veggie mixture and simmer. Serve with crusty bread or bread bowls!!
Hearty Italian Soup - Debbie
1 lb. Italian Sausage
1/2 green pepper
1/4 onion
Saute first 3 all together
1 large can Swanson Chicken Broth (I bought the 33% less sodium one)
1 15% can Italian Dice Tomatoes
1 8oz. can tomato sauce
1 1/2 tsp. oregano
salt & pepper to taste
1/2 - 3/4 bag of the extra broad no-yolk egg noodles added 15 minutes before serving - I go half bag b/c I like mine more soupy than thick.
Black Bean Soup (St.Louis Bread Co style) - Frances
1 onion, finely chopped
2 cloves garlic, minced
2 celery ribs, finely chopped
1/4 large red bell pepper, finely chopped
2 small chicken bouillon cubes
1-1 1/2 cup boiling water
2 cans black beans, undrained
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 lemon, juice of
1 1/2 tablespoons cornstarch
1. In a pot, combine the first six ingredients; simmer for 10 minutes.2. Add half a can of beans, salt and cumin; cook for 5 minutes.3. Puree soup (I use an immersion blender which makes it easy to do it right in the pot).4. Add the rest of the beans to the soup.5. Combine the cornstarch with 1 1/2 tablespoons of water.6. Add the lemon and the cornstarch to the soup; cook until thickened.
Broccoli Cheese Soup (St.Louis Bread Co style) - Frances
1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour 2 cups half-and-half
cream 2 cups chicken stock
1/2 lb fresh broccoli 1 cup carrots, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese salt and pepper
1. Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half. Add the chicken stock. Simmer for 20 minutes. 2. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes. Add salt and pepper. Can be pureed in blender but I don't. Return to heat and add cheese. Stir in nutmeg.
Cream of Chicken with Wild Rice Soup (St.Louis Bread Co style) - Frances
* 1 1/3 cups wild rice
* 1 (3 pound) whole chicken, cut into pieces
* 7 cups water
* 1 cup chopped celery
* 1 cup chopped onion
* 2 tablespoons vegetable oil
* 1 cup fresh mushrooms, sliced
* 2 tablespoons chicken bouillon granules
* 3/4 teaspoon ground white pepper
* 1/2 teaspoon salt
* 1/2 cup margarine
* 3/4 cup all-purpose flour
* 4 cups milk
* 3/4 cup white wine
DIRECTIONS1. Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.2. In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.3. In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.4. Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.5. Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.***** This recipe serves 8 *****
Baked Potato Soup - Frances
12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
1. Place bacon in a large, deep skillet.2. Cook over medium heat until browned.3. Drain, crumble, and set aside.4. In a stock pot or Dutch oven, melt the margarine over medium heat.5. Whisk in flour until smooth.6. Gradually stir in milk, whisking constantly until thickened.7. Stir in potatoes and onions.8. Bring to a boil, stirring frequently.9. Reduce heat, and simmer 10 minutes.10. Mix in bacon, cheese, sour cream, salt, and pepper.11. Continue cooking, stirring frequently, until cheese is melted.
FAST Chicken Tortilla Soup - Jen
1 lb cooked, diced chicken (or 1 can chicken)
1 can corn, drained
1 can black beans, rinsed and drained
1 can diced tomatoes, undrained
1 can cream of chicken soup
1 can chicken broth (or 1 cup water and 1 chicken bouillion cube)
1 package taco seasoning mixmix, heat, and serve - good with tortilla chips
Taco Soup Recipe courtesy Paula Deen (friend made this for us and it's sooo good- Debbie)
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
White Chicken Chili
2lbs boneless skinless chicken breast
2 cans great northern beans (15oz each)
1 1/2 can chicken broth (or 1 carton)
1 can chopped green chiles
1/2 c chopped white onion
1t cumin
1t cayenne pepper
1t oregano
2 cloves minced garlic (or about 1 t pre-minced (jarred))
salt and pepper to taste
1 bag or 8oz block shredded Monterey Jack cheese (not cheddar jack)
8oz sour cream
In large pot cook chicken half-covered in water. Cover and cook 1 hour. While chicken drains in sink, cook onions and garlic in a few T butter. Add chiles and spices then broth. Coarsely chunk/shred chicken. Drain and rince the beans. Add chicken and beans. Bring to a boil. Reduce to a simmer and add shredded cheese 1/2 cup at a time till all melted in. Add sour cream just before serving.
FAST chicken tortilla soup
Dump in at least 3 qt pot -
1 lb cooked diced chicken (use already cooked, diced, and frozen or use canned)
1 can corn, drained
1 can black beans, drained
1 can diced tomatoes - can use w/ green chilies if you like it spicier
1 can cream of chicken soup
2 cans chicken broth or use water and boullion
1 packet taco seasoning mix
If you feel like it and have a little extra time, you can add 2 diced carrots - but then you'll have to simmer it until they're done or just nuke 'em before you dump them in.
Mix it all up, heat and eat! Good with cheddar cheese and crushed tortilla chips!
Football Chili
This is a little spciy & full of flavor. You won't notice the veggies so you can sneak them in on hubbys & children. Fabulous when fully loaded with sour cream, shredded cheese, chopped cilantro, etc...)
Ingredients:
1 28oz can tomatoes, crushed
1 6oz can tomato paste
1 carrot, peeled & thinly sliced
1 small onion, chopped fine
1 stalk celery, chopped fine
1/2 red bell pepper, chopped fine
1/4 cup white wine
1/3 cup steak sauce
1/2 teaspoon red pepper flakes
5 slices bacon
1 pound 1" cubed lean beef
1 pound ground turkey
1 jalepeno pepper, membrane & seeds removed, pepper chopped fine
2 tablespoons paprika
1 tablespoon onion powder
2 teaspoons cayenne pepper
2 teaspoons boullion, Beef granules
1 8 oz. can tomato sauce
1 cup beef broth
2 tablespoons + 1 teaspoon ground cumin
2 teaspoons garlic powder
1 teaspoon fresh ground black pepper
6 tablespoons chili powder
1 can Black Beans, drained and rinsed (if you like more beans, go ahead & add another can)
Few dashes of your favorite hot sauce (Tobasco's Smoked Chipotle)
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
Combine crushed tomatoes, tomato paste, carrot, onion, celery, bell pepper, wine, pepper flakes and steak sauce. Put the lid on it & ignore the smell (the wine & steak sauce smell a bit weird but it will taste good!)While this mix simmers, break out your big chili pot and cook the bacon in it over medium heat until crisp. Remove and let drain on paper towels. Briefly sear the cubed beef in the bacon drippings and remove to paper towel. Brown the ground turkey in the leftover bacon drippings. Stir in the jalepeno pepper, paprika, onion powder, cayanne pepper, boullion granules, tomato sauce and beef broth. Finely chop the bacon and add it and the cubed beef back to the pot. Bring to a simmer, then pour in the tomato mixture. Simmer on low, covered, for 1-2 hours, stirring occassionally. Add cumin, garlic powder, black pepper, chili powder and hot sauce. Cook for another 30 minutes or until meat is tender. Stir in black beans, cilantro and parsley. Heat through and serve. If you like a looser chili, not thick, just stir in more beef broth until it hits the consistancy you prefer. Suggested toppings are shredded cheese, sour cream, chopped green onions, and fresh cilantro.
Panera's Cream Cheese Potato Soup
4 cups chicken broth
4 cups potatoes, peeled and cubed
1/4 cup onions, minced
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese, cut into chunks
Combine broth, potatoes, onion, and spices. Boil on medium heat until potatoes are tender. Smash a few of the potatoes to release their starch for thickening. Reduce to low heat. Add cream cheese. Heat, stirring frequently, until cheese melts.
My Mom's Chicken Soup - Tracy L.
package boneless skinless chicken thighs (or chicken breast)
large carton on chicken broth
1 large onion chopped
3 cloves garlic chopped
salt/pepper to taste
1.5 cups of carrots chopped
1.5 cups celery chopped (and dice up a few of the celery leaves and throw them in.. they add flavor--my mom swears by it..)
can corn drained
can green beans (or fresh if I have them) drained
1 medium zuchinni (i was out of this usually so I did not put it in)
envelope ranch dressing mix
2 cups water
can pinto deans or kidney beans drained
3/4 cup orzo or elbow macaroni
cook raw chicken in the chicken broth..then remove chicken, cut up and season.. add onion, garlic, celery and carrot (and green beans if fresh) simmer until veggies are tender. Add back cooked chicken, can corn, green beans, chopped zuchinni, ranch mix, pinto beans, orzo and extra water.. simmer for 30 min and salt and pepper to taste.. if you want a stronger flavor to the broth you can add in a few cubes of chicken bullion when you as the extra water...
Brown 1-2 lbs of ground chuck with 1 tbsp of Taco seasoning and onion. Place remaining ingrediants into a big pot and add ground chuck mixture.
2 cans of Rotel
1 Car Corn
2 Cans of Minestrone Soup
2 Cans of Ranch Style beans
Dash of minced garlic
1 Can of stewed tomoatoes
Salt and Pepper to Taste
Mix up a big batch of corn bread. Pour soup over corn bread...ah, yes! Very good for the winter RAM's games. Enjoy. GO RAMS!!!
Frances's Homemade Chicken Soup* This is a similar soup from El McGuey Mexican Restaraunt, slightly altered to my taste, so I can put my name on it *
(4) Boneless, Skinless Chicken Breasts
(1) can of chicken broth
(2 1/2) cups instant white rice
(2) Tomatoes (diced)
(1) pacakge sliced mushrooms
(1) jalepaneo pepper (sliced&diced)
(1) Avacado (peeled and sliced length wise)(1) handful cilantro ( torn into smaller pieces by hand)
*Chicken boullion for flavor, used at your discretion*
You will need a large soup pot. Fill with water, and boil chicken breasts until thoughouly cooked. Take chicken out and tear apart into smaller pieces with 2 forks and place back into water. Reduce to medium heat and add chicken broth, boullion, rice, tomatoes, mushrooms, jalepaneo pepper, avacado and cilantro. Let the soup sit for about 30 minutes on a low heat. Serve with tortillas and fresh lime. It's really yummy!Enjoy!
Cheesy Vegetable Soup - Courtney
2 cups boiling water
2 cups diced potatoes
1/2 cup chopped onions
1/2 bag frozen California style veggies
1 1/2 tsp. salt
1/2 tsp pepper
1/4 cup butter
1/3 cup flour
2 cups milk
2 cups shredded cheddar cheese
Add potatoes to boiling water. Then add onions, California veggies, and salt/pepper. Let simmer for 10 minutes. While simmering, make white sauce in another pot--melt butter and mix in the flour to thicken. Gradually add milk. Once sauce is thick, add cheddar cheese until melted. Stir cheese sauce in with water/veggie mixture and simmer. Serve with crusty bread or bread bowls!!
Hearty Italian Soup - Debbie
1 lb. Italian Sausage
1/2 green pepper
1/4 onion
Saute first 3 all together
1 large can Swanson Chicken Broth (I bought the 33% less sodium one)
1 15% can Italian Dice Tomatoes
1 8oz. can tomato sauce
1 1/2 tsp. oregano
salt & pepper to taste
1/2 - 3/4 bag of the extra broad no-yolk egg noodles added 15 minutes before serving - I go half bag b/c I like mine more soupy than thick.
Black Bean Soup (St.Louis Bread Co style) - Frances
1 onion, finely chopped
2 cloves garlic, minced
2 celery ribs, finely chopped
1/4 large red bell pepper, finely chopped
2 small chicken bouillon cubes
1-1 1/2 cup boiling water
2 cans black beans, undrained
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 lemon, juice of
1 1/2 tablespoons cornstarch
1. In a pot, combine the first six ingredients; simmer for 10 minutes.2. Add half a can of beans, salt and cumin; cook for 5 minutes.3. Puree soup (I use an immersion blender which makes it easy to do it right in the pot).4. Add the rest of the beans to the soup.5. Combine the cornstarch with 1 1/2 tablespoons of water.6. Add the lemon and the cornstarch to the soup; cook until thickened.
Broccoli Cheese Soup (St.Louis Bread Co style) - Frances
1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour 2 cups half-and-half
cream 2 cups chicken stock
1/2 lb fresh broccoli 1 cup carrots, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese salt and pepper
1. Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half. Add the chicken stock. Simmer for 20 minutes. 2. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes. Add salt and pepper. Can be pureed in blender but I don't. Return to heat and add cheese. Stir in nutmeg.
Cream of Chicken with Wild Rice Soup (St.Louis Bread Co style) - Frances
* 1 1/3 cups wild rice
* 1 (3 pound) whole chicken, cut into pieces
* 7 cups water
* 1 cup chopped celery
* 1 cup chopped onion
* 2 tablespoons vegetable oil
* 1 cup fresh mushrooms, sliced
* 2 tablespoons chicken bouillon granules
* 3/4 teaspoon ground white pepper
* 1/2 teaspoon salt
* 1/2 cup margarine
* 3/4 cup all-purpose flour
* 4 cups milk
* 3/4 cup white wine
DIRECTIONS1. Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.2. In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.3. In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.4. Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.5. Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.***** This recipe serves 8 *****
Baked Potato Soup - Frances
12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
1. Place bacon in a large, deep skillet.2. Cook over medium heat until browned.3. Drain, crumble, and set aside.4. In a stock pot or Dutch oven, melt the margarine over medium heat.5. Whisk in flour until smooth.6. Gradually stir in milk, whisking constantly until thickened.7. Stir in potatoes and onions.8. Bring to a boil, stirring frequently.9. Reduce heat, and simmer 10 minutes.10. Mix in bacon, cheese, sour cream, salt, and pepper.11. Continue cooking, stirring frequently, until cheese is melted.
FAST Chicken Tortilla Soup - Jen
1 lb cooked, diced chicken (or 1 can chicken)
1 can corn, drained
1 can black beans, rinsed and drained
1 can diced tomatoes, undrained
1 can cream of chicken soup
1 can chicken broth (or 1 cup water and 1 chicken bouillion cube)
1 package taco seasoning mixmix, heat, and serve - good with tortilla chips
Taco Soup Recipe courtesy Paula Deen (friend made this for us and it's sooo good- Debbie)
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
White Chicken Chili
2lbs boneless skinless chicken breast
2 cans great northern beans (15oz each)
1 1/2 can chicken broth (or 1 carton)
1 can chopped green chiles
1/2 c chopped white onion
1t cumin
1t cayenne pepper
1t oregano
2 cloves minced garlic (or about 1 t pre-minced (jarred))
salt and pepper to taste
1 bag or 8oz block shredded Monterey Jack cheese (not cheddar jack)
8oz sour cream
In large pot cook chicken half-covered in water. Cover and cook 1 hour. While chicken drains in sink, cook onions and garlic in a few T butter. Add chiles and spices then broth. Coarsely chunk/shred chicken. Drain and rince the beans. Add chicken and beans. Bring to a boil. Reduce to a simmer and add shredded cheese 1/2 cup at a time till all melted in. Add sour cream just before serving.
FAST chicken tortilla soup
Dump in at least 3 qt pot -
1 lb cooked diced chicken (use already cooked, diced, and frozen or use canned)
1 can corn, drained
1 can black beans, drained
1 can diced tomatoes - can use w/ green chilies if you like it spicier
1 can cream of chicken soup
2 cans chicken broth or use water and boullion
1 packet taco seasoning mix
If you feel like it and have a little extra time, you can add 2 diced carrots - but then you'll have to simmer it until they're done or just nuke 'em before you dump them in.
Mix it all up, heat and eat! Good with cheddar cheese and crushed tortilla chips!
Football Chili
This is a little spciy & full of flavor. You won't notice the veggies so you can sneak them in on hubbys & children. Fabulous when fully loaded with sour cream, shredded cheese, chopped cilantro, etc...)
Ingredients:
1 28oz can tomatoes, crushed
1 6oz can tomato paste
1 carrot, peeled & thinly sliced
1 small onion, chopped fine
1 stalk celery, chopped fine
1/2 red bell pepper, chopped fine
1/4 cup white wine
1/3 cup steak sauce
1/2 teaspoon red pepper flakes
5 slices bacon
1 pound 1" cubed lean beef
1 pound ground turkey
1 jalepeno pepper, membrane & seeds removed, pepper chopped fine
2 tablespoons paprika
1 tablespoon onion powder
2 teaspoons cayenne pepper
2 teaspoons boullion, Beef granules
1 8 oz. can tomato sauce
1 cup beef broth
2 tablespoons + 1 teaspoon ground cumin
2 teaspoons garlic powder
1 teaspoon fresh ground black pepper
6 tablespoons chili powder
1 can Black Beans, drained and rinsed (if you like more beans, go ahead & add another can)
Few dashes of your favorite hot sauce (Tobasco's Smoked Chipotle)
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
Combine crushed tomatoes, tomato paste, carrot, onion, celery, bell pepper, wine, pepper flakes and steak sauce. Put the lid on it & ignore the smell (the wine & steak sauce smell a bit weird but it will taste good!)While this mix simmers, break out your big chili pot and cook the bacon in it over medium heat until crisp. Remove and let drain on paper towels. Briefly sear the cubed beef in the bacon drippings and remove to paper towel. Brown the ground turkey in the leftover bacon drippings. Stir in the jalepeno pepper, paprika, onion powder, cayanne pepper, boullion granules, tomato sauce and beef broth. Finely chop the bacon and add it and the cubed beef back to the pot. Bring to a simmer, then pour in the tomato mixture. Simmer on low, covered, for 1-2 hours, stirring occassionally. Add cumin, garlic powder, black pepper, chili powder and hot sauce. Cook for another 30 minutes or until meat is tender. Stir in black beans, cilantro and parsley. Heat through and serve. If you like a looser chili, not thick, just stir in more beef broth until it hits the consistancy you prefer. Suggested toppings are shredded cheese, sour cream, chopped green onions, and fresh cilantro.
Panera's Cream Cheese Potato Soup
4 cups chicken broth
4 cups potatoes, peeled and cubed
1/4 cup onions, minced
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese, cut into chunks
Combine broth, potatoes, onion, and spices. Boil on medium heat until potatoes are tender. Smash a few of the potatoes to release their starch for thickening. Reduce to low heat. Add cream cheese. Heat, stirring frequently, until cheese melts.
My Mom's Chicken Soup - Tracy L.
package boneless skinless chicken thighs (or chicken breast)
large carton on chicken broth
1 large onion chopped
3 cloves garlic chopped
salt/pepper to taste
1.5 cups of carrots chopped
1.5 cups celery chopped (and dice up a few of the celery leaves and throw them in.. they add flavor--my mom swears by it..)
can corn drained
can green beans (or fresh if I have them) drained
1 medium zuchinni (i was out of this usually so I did not put it in)
envelope ranch dressing mix
2 cups water
can pinto deans or kidney beans drained
3/4 cup orzo or elbow macaroni
cook raw chicken in the chicken broth..then remove chicken, cut up and season.. add onion, garlic, celery and carrot (and green beans if fresh) simmer until veggies are tender. Add back cooked chicken, can corn, green beans, chopped zuchinni, ranch mix, pinto beans, orzo and extra water.. simmer for 30 min and salt and pepper to taste.. if you want a stronger flavor to the broth you can add in a few cubes of chicken bullion when you as the extra water...
Salads
Caramel Apple Salad _ Amy (mom to Gracie)
about 4 or 5 granny smith apples (if you want a lot of color use mainly granny smiths but also a red skinned apple too)
a small jar of marshmello creme
a 8 oz thing of cream cheese
snickers bars (I use a lot because my husband likes it that way)
wash and core apples. cut them into little mouth size :) Leave the skin on since that is going to be the only nutrition you get! I mix the creme and the cheese in a mixer cause it is easier. cut up the snickers bars to the same size as the apples. What is awesome about this recipe is that the apples don't turn brown for a day or so! You do have to stir the salad before serving because the juices tend to seperate
The Pasta House Signature Salad - Frances
1 head iceberg lettuce
1/2 head romaine lettuce
1 can artichoke hearts, drained
1 medium red onion, sliced thin
1 jar pimientos
2/3 cup olive oil
1/3 cup red wine vinegar
1/4 teaspoon black pepper
1 teaspoon salt
2/3 cup parmesan cheese
1. Toss together the lettuce, artichoke hearts, onion, and pimento in a large salad bowl and set aside.2. Combine remaining ingredients ina container with a tight lid.3. Shake container vigorously until well-blended.4. Pour dressing onto salad and toss until well covered.5. Refrigerate for about 30 minutes prior to serving to marinate.6. Note: do not add dressing for more than 30 minutes prior to serving, because the acids in the dressing will break down the lettuce, causing it to be wilty.
Tarragon Tuna Pasta Salad - Karon
1/2 cup mayonnaise
1/2 teaspoon dried tarragon or thyme, crushed
3 cups chilled cooked mostaccioli or elbow macaroni
2 stalks of celery, sliced
One can of (6-1/8-ounces) solid white tuna in water, drained and broken into bit-sized pieces
One can of (14-1/2-ounce) peas and carrots, drained
In a large bowl, combine mayonnaise and tarragon. Add pasta, celery and tuna. Gently stir in peas and carrots. Cover serving plates with lettuce, if desired. Top with salad. Garnish, if desired. Recipe makes four servings. Healthy Hint: Use light mayonnaise instead of regular mayonnaise.
Mandarin Orange Salad- a lot of ingredients but worth it! Jen H.
1/4 head romaine lettuce
1/4 head iceberg lettuce
1 cup of chopped celery
2tbsp. chopped green onion
1 can (11 oz) drained mandarin oranges
Dressing:
1/4 cup canola oil
2 tbsp. sugar
2tbsp. cider vinegar
1tbsp. chopped parsley
1/2 tsp. salt
dash of pepper
dash of red pepper sauce
Candied Almonds:1/4 cup sliced almonds
1 tbsp and 1tsp sugar
Melt sugar in skillet on high heat. When sugar melts add almonds. Coat with sugar and place on wax paper till cool.Place all ingredients in bowl. Mix ingredients for dressing in a jar with lid. Shake well and pour dressing over salad and toss.
Chicken Pasta Salad
Radiotore pasta (or any fun small pasta like Celentani)
1/4 Cup Olive Oil
1/4 tsp. Oregano
1/2 tsp. crushed red pepper (more/less if you like)
2-3 cloves garlic
1/3 C. julienned red onion (optional)
3/4 jar Kalamata Olives
1 Jar sundried tomatoes, drained
2 Chicken breasts cooked and sliced into small strips
4 oz. Feta Cheese (optional or put it on the side)grated Parmesan to taste.
Precook chicken (grilling it is good) and slice. While pasta is boiling, heat the oil, oregano, garlic, red onion & red pepper flakes in a large skillet. Add chicken, olives and tomatoes. Heat through. Drain pasta and mix. Top with Feta and grated Parmesan. Can be served warm or cold.
Hand Held Salads
1 box jumbo pasta shells
1 bunch lettuce (romaine, red leaf, or whatever your preference) torn into bite size pieces
1 tomato chopped
1 cucumber chopped
1/2 cup chopped hard salami
1/2 cup cooked shredded chicken
1/2 cup shredded cheese (like parmesan/romano blend)
Italian viniagrette salad dressing
In large pot cook pasta shells according to directions. Rinse with cold water and separate and place on tray (or whatever) in . In large bowl combine all salad ingredients. Add as much dressing as you like. Stuff into pasta shells! Chill and serve within about two hours. (the longer they are stuffed, the lettuce will start to wilt from the dressing. If you want to make ahead of time, make the shells, and salad without the dressing. Add dressing and stuff before serving.)Makes about 25-30 jumbo shells.
Nutty Bacon Coleslaw
1 1/2 cups Miracle Whip
2 teaspoons sugar
1 lb pre-packaged coleslaw mix (containing green and purple cabbage and carrots)
1 lb crispy bacon, crumbled
1 cup salted peanuts, chopped
Stir Miracle Whip and sugar in a large mixing bowl. Add coleslaw mix, bacon, and peanuts. Toss and serve immediately.
Taco Salad
This is probably enough to feed 6-8 people
2 large heads of lettuce
1 med. sweet onion chopped (vidalia or yellow)
1 lb. ground beef (well drained)
1 can Dark Red Kidney Beans (drained and rinsed w/ cold water)
24 oz. 1000 Island Dressing
1 med/large bag nacho Doritos (crushed)
2 bags (4 c. total) shedded cheddar cheese)
Toss all ingredients together
Best to use hands to mix the salad
Retain some of the crushed Doritos to sprinkle on top before serving.
EASY Yummy Grape Salad
Ingredients
1 3/4 lb. red grapes
1 3/4 lb. green grapes
8 oz cream cheese
8 oz sour cream
1/2 sugar
Topping:
3 Butterfinger regular size bars (chopped)
1/2 c. chopped pecans
1/2 brown sugar
Directions
Cream the cream cheese, sour cream and sugar. Fold in the grapes (I leave the grapes whole). Put in 9 X 13 "' pan. Mix the crushed butterfingers, nuts and brown sugar and sprinkle on the top.
Tomato Artichoke Toss
Serves 6; 1/2 cup per serving
A sprinkling of crumbled feta tops this mix of fresh spinach, sweet grape tomatoes, artichokes and basil.
7 ounces grape tomatoes, halved (about 1 1/2 cups)
1 ounce fresh spinach leaves, coarsely chopped (about 1 cup)
1/2 14-ounce can quartered artichoke hearts, rinsed, drained and coarsely chopped
1/4 cup finely chopped red onion
1/4 cup chopped fresh basil leaves (about 1/3 ounce)
2 tablespoons balsamic vinegar
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes (optional)
1 ounce fat-free or reduced-fat feta cheese, rinsed and drained, crumbled
In a large bowl, toss together all the ingredients except the feta. Sprinkle with the feta.
Cranberry Spinach Salad
INGREDIENTS:
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
DIRECTIONS:
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In a large bowl, combine the spinach with the toasted almonds and cranberries. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
SUGAR PECANS - Debbie (cooks.com) - Add this to salads or my kids love to snack on. So good! Easy and quick too!
3 c. whole pecan halves
1 c. sugar
1/3 c. water
1 tsp. cinnamon
Mix all ingredients. Cook and stir for 8 to 9 minutes over medium-high heat until thick, grainy and crystalized sugar forms on pecans. Turn onto wax paper and let cool. Store in air-tight container. Makes a wonderful snack.
about 4 or 5 granny smith apples (if you want a lot of color use mainly granny smiths but also a red skinned apple too)
a small jar of marshmello creme
a 8 oz thing of cream cheese
snickers bars (I use a lot because my husband likes it that way)
wash and core apples. cut them into little mouth size :) Leave the skin on since that is going to be the only nutrition you get! I mix the creme and the cheese in a mixer cause it is easier. cut up the snickers bars to the same size as the apples. What is awesome about this recipe is that the apples don't turn brown for a day or so! You do have to stir the salad before serving because the juices tend to seperate
The Pasta House Signature Salad - Frances
1 head iceberg lettuce
1/2 head romaine lettuce
1 can artichoke hearts, drained
1 medium red onion, sliced thin
1 jar pimientos
2/3 cup olive oil
1/3 cup red wine vinegar
1/4 teaspoon black pepper
1 teaspoon salt
2/3 cup parmesan cheese
1. Toss together the lettuce, artichoke hearts, onion, and pimento in a large salad bowl and set aside.2. Combine remaining ingredients ina container with a tight lid.3. Shake container vigorously until well-blended.4. Pour dressing onto salad and toss until well covered.5. Refrigerate for about 30 minutes prior to serving to marinate.6. Note: do not add dressing for more than 30 minutes prior to serving, because the acids in the dressing will break down the lettuce, causing it to be wilty.
Tarragon Tuna Pasta Salad - Karon
1/2 cup mayonnaise
1/2 teaspoon dried tarragon or thyme, crushed
3 cups chilled cooked mostaccioli or elbow macaroni
2 stalks of celery, sliced
One can of (6-1/8-ounces) solid white tuna in water, drained and broken into bit-sized pieces
One can of (14-1/2-ounce) peas and carrots, drained
In a large bowl, combine mayonnaise and tarragon. Add pasta, celery and tuna. Gently stir in peas and carrots. Cover serving plates with lettuce, if desired. Top with salad. Garnish, if desired. Recipe makes four servings. Healthy Hint: Use light mayonnaise instead of regular mayonnaise.
Mandarin Orange Salad- a lot of ingredients but worth it! Jen H.
1/4 head romaine lettuce
1/4 head iceberg lettuce
1 cup of chopped celery
2tbsp. chopped green onion
1 can (11 oz) drained mandarin oranges
Dressing:
1/4 cup canola oil
2 tbsp. sugar
2tbsp. cider vinegar
1tbsp. chopped parsley
1/2 tsp. salt
dash of pepper
dash of red pepper sauce
Candied Almonds:1/4 cup sliced almonds
1 tbsp and 1tsp sugar
Melt sugar in skillet on high heat. When sugar melts add almonds. Coat with sugar and place on wax paper till cool.Place all ingredients in bowl. Mix ingredients for dressing in a jar with lid. Shake well and pour dressing over salad and toss.
Chicken Pasta Salad
Radiotore pasta (or any fun small pasta like Celentani)
1/4 Cup Olive Oil
1/4 tsp. Oregano
1/2 tsp. crushed red pepper (more/less if you like)
2-3 cloves garlic
1/3 C. julienned red onion (optional)
3/4 jar Kalamata Olives
1 Jar sundried tomatoes, drained
2 Chicken breasts cooked and sliced into small strips
4 oz. Feta Cheese (optional or put it on the side)grated Parmesan to taste.
Precook chicken (grilling it is good) and slice. While pasta is boiling, heat the oil, oregano, garlic, red onion & red pepper flakes in a large skillet. Add chicken, olives and tomatoes. Heat through. Drain pasta and mix. Top with Feta and grated Parmesan. Can be served warm or cold.
Hand Held Salads
1 box jumbo pasta shells
1 bunch lettuce (romaine, red leaf, or whatever your preference) torn into bite size pieces
1 tomato chopped
1 cucumber chopped
1/2 cup chopped hard salami
1/2 cup cooked shredded chicken
1/2 cup shredded cheese (like parmesan/romano blend)
Italian viniagrette salad dressing
In large pot cook pasta shells according to directions. Rinse with cold water and separate and place on tray (or whatever) in . In large bowl combine all salad ingredients. Add as much dressing as you like. Stuff into pasta shells! Chill and serve within about two hours. (the longer they are stuffed, the lettuce will start to wilt from the dressing. If you want to make ahead of time, make the shells, and salad without the dressing. Add dressing and stuff before serving.)Makes about 25-30 jumbo shells.
Nutty Bacon Coleslaw
1 1/2 cups Miracle Whip
2 teaspoons sugar
1 lb pre-packaged coleslaw mix (containing green and purple cabbage and carrots)
1 lb crispy bacon, crumbled
1 cup salted peanuts, chopped
Stir Miracle Whip and sugar in a large mixing bowl. Add coleslaw mix, bacon, and peanuts. Toss and serve immediately.
Taco Salad
This is probably enough to feed 6-8 people
2 large heads of lettuce
1 med. sweet onion chopped (vidalia or yellow)
1 lb. ground beef (well drained)
1 can Dark Red Kidney Beans (drained and rinsed w/ cold water)
24 oz. 1000 Island Dressing
1 med/large bag nacho Doritos (crushed)
2 bags (4 c. total) shedded cheddar cheese)
Toss all ingredients together
Best to use hands to mix the salad
Retain some of the crushed Doritos to sprinkle on top before serving.
EASY Yummy Grape Salad
Ingredients
1 3/4 lb. red grapes
1 3/4 lb. green grapes
8 oz cream cheese
8 oz sour cream
1/2 sugar
Topping:
3 Butterfinger regular size bars (chopped)
1/2 c. chopped pecans
1/2 brown sugar
Directions
Cream the cream cheese, sour cream and sugar. Fold in the grapes (I leave the grapes whole). Put in 9 X 13 "' pan. Mix the crushed butterfingers, nuts and brown sugar and sprinkle on the top.
Tomato Artichoke Toss
Serves 6; 1/2 cup per serving
A sprinkling of crumbled feta tops this mix of fresh spinach, sweet grape tomatoes, artichokes and basil.
7 ounces grape tomatoes, halved (about 1 1/2 cups)
1 ounce fresh spinach leaves, coarsely chopped (about 1 cup)
1/2 14-ounce can quartered artichoke hearts, rinsed, drained and coarsely chopped
1/4 cup finely chopped red onion
1/4 cup chopped fresh basil leaves (about 1/3 ounce)
2 tablespoons balsamic vinegar
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes (optional)
1 ounce fat-free or reduced-fat feta cheese, rinsed and drained, crumbled
In a large bowl, toss together all the ingredients except the feta. Sprinkle with the feta.
Cranberry Spinach Salad
INGREDIENTS:
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
DIRECTIONS:
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In a large bowl, combine the spinach with the toasted almonds and cranberries. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
SUGAR PECANS - Debbie (cooks.com) - Add this to salads or my kids love to snack on. So good! Easy and quick too!
3 c. whole pecan halves
1 c. sugar
1/3 c. water
1 tsp. cinnamon
Mix all ingredients. Cook and stir for 8 to 9 minutes over medium-high heat until thick, grainy and crystalized sugar forms on pecans. Turn onto wax paper and let cool. Store in air-tight container. Makes a wonderful snack.
Chicken Dishes
Wild Rice Chicken Supreme - Nicole
1 box Uncle Bens long grain & wild rice
¼ c butter
1/3 c chopped onion
1/3 c flour
¾ tsp. salt
dash of pepper
1 c half n half
1 can chicken broth
2 cups cubed cooked chicken
1/3 c chopped pimiento
1/3 c chopped parsley
Prepare rice according to the box - meanwhile melt butter in saucepan, add onion and cook for a few minutes until tender, Stir in flour, salt, pepper. Gradually stir in half-n-half and chicken broth (whisk). Cook, stirring constantly until thickened. Stir in chicken, pimiento, parsley and cooked rice. Place in 2 qt. casserole, bake for 30 minutes in 375 degrees. Makes 6-8 servings. You can always make extras and store in freezer.
Roasted Chicken w/Lemon & Thyme (from the Longaberger Pantry Cookbook) - Debbie
1 TBSP salt
2 tsp. fresh ground pepper
2 TBSP chopped fresh thyme leaves or 1 TBSP dried thyme leavesZest of 1 lemon1 (3 pd.) chicken
2 TBSP butter or 1/4 c. olive oil
1 lemon
String to tie the chicken
Mix the salt, pepper, thyme and lemon zest in a small bowl. Rub the chicken with the butter. Season the cavity & skin with the mixture. Stuff the lemon into the cavity & truss the chicken. Place on a rack in a roasting pan. Roast @ 375 degrees for 1 hour or until the juices run clear and the chicken is cooked through. Remove the chicken to a serving platter. Cut the twine & remove the lemon. Serves 6.
_Chicken Chardonay_ - Amy (mom to Gracie)
chicken breast strips washed and patted dry
swiss cheese slices
3/4c Chardonnay
a family size can of cream of mushroom soup
1 stick of butter (unsalted)
stuffing mix - I like using Pepperidge Farm Herb stuffing
put the chicken strips in a pan (about 4 breasts), lay swiss cheese slices over them. Mix Chardonnay and soup together. Pour over chicken. Top with stuffing. I usually use about a 1/2 bag of the smaller Pepperidge Farm but I think it depends on your taste. Melt butter and pour over stuffing. Bake for one hour at 350. Uncovered. I always make this with mashed potatoes and use the sauce as a gravy.
Slow Cooked Chicken & Wild Rice Casserole - Val's
4 slices bacon, cut into 1/2 inch pieces
2-3 boneless skinless chicken breasts, cut into pieces
2 medium carrots, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 medium stalk celery, chopped (1/2 cup)
1 box (6 oz) Uncle Ben's Original Wild Rice
1 can (10 3/4 oz) cream of chicken soup
2 1/2 cups water
2 tbsp soy sauce
Cook bacon in skillet over medium heat, until almost crisp. Stir in chicken, carrots, onion, and celery. Cook about 2 minutes until chicken is white outside. Add to 2 1/2 quart crock pot. Add rice, soup, water, and soy sauce and stir well. Cook on low for 4 hours.
Chicken & Rice Pot - Debbie
1 can cream of mushroom soup
2 cups water
1 cup uncooked long-grain white rice (I like Uncle Bens)
2 TBSP chopped fresh parsley
1 3-4 pd. Boned in Chicken Breasts - leave skin on
1 envelope dried onion soup mix
Oven 350. In a bowl, mix the mushroom soup, water, rice & Parsley. Pour into bottom of roaster pan or large casserole dish. Place chicken pieces on top. Sprinkle the soup mix over chicken. Cover and bake for about 1 1/2 hours or until chicken is done.
CHICKEN PARMESAN - Rachel
4 boneless, skinless chicken breast halves
1 egg, slightly beaten
3/4 cup Italian seasoned dry bread crumbs
1 jar (26-28 oz) Ragu pasta sauce
1 cup shredded mozzarella cheese
1 pkg angel hair or thin spaghetti noodles
Preheat oven to 400. Dip chicken in egg, then bread crumbs, coating well. In a 13x9-inch glass baking dish, arrange chicken. Bake uncovered 20 minutes. Pour Ragu sauce over chicken, top with cheese, and bake and additional 10 minutes, or until chicken is no longer pink. Cook and drain the pasta noodles. Put the pasta noodles in a dish, pour sauce laying in baking dish over pasta, then place chicken breasts on top of pasta.
Baked Chicken Salad - Angie's
2 1/2 cups of cooked chicken pieces (Boneless skinless breast)
1 8oz can of sliced water chestnuts
1 small jar of pimento (drained)
1/2 cup of slivered almonds
1/2 cup of sliced muchrooms
2 Tbsp of lemon juice
1 1/2 cups of mayo (kraft)
salt and pepper
Combine all ingredients in a greased casserole dish. Top with one can of french fried onions and 1 cup of grated cheddar cheese. Bake at 350 for 30-40 minutes. It's a great crowd pleaser when you serve it on dollar roll sandwiches.
Yummy Honey Chicken Kabobs - Debbie (I doubled the marinade and soaked them overnight)From Food Network...this marinade rocks!!
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
skewers
DIRECTIONS:1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better). 2. Preheat the grill for high heat. 3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers. 4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
Oven Fried Parmesan Chicken - Debbie (I also double dip mine to make it extra crunchy and I predipped it in flour. I also stir in a 1/2 tsp of the dry ranch mix with the cornflakes. This is another Foodtv fav.)
1 clove crushed garlic
1/4 pound butter, melted
1 cup dried bread crumbs ( I used crushed cornflakes)
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/8 teaspoon ground black pepper
1 (4 pound) chicken, cut into pieces
DIRECTIONS:1. Preheat oven to 350 degrees F (175 degrees C). 2. In a shallow glass dish or bowl, combine the crushed garlic with the melted butter or margarine. In another small bowl mix together the bread crumbs, cheese, parsley, salt and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat. 3. Place coated chicken pieces into a lightly greased 9x13 inch baking dish. Drizzle with remaining garlic butter and bake uncovered in the preheated oven for 1 to 1 1/4 hours, or until chicken is cooked through and juices run clear.
Super Easy Chicken - Karon
4-5 frozen skinless, boneless chicken breast halves
1 package dry Italian dressing mix
1 cup warm water or fat free chicken broth
Spray slow cooker with non-stick cooking spray. Place chicken in bottom. Sprinkle dressing mix over chicken. Cover and cook on low for 8-10 hours.
Pesto Bow Ties with Chicken - Melissa Hagan
1/2 pkg (6 oz) bow tie pasta
1 pkg (0.5 oz) pesto pasta sauce mix (I use the Knorr packet)
1/2 cup water
1/4 cup olive oil
1 pkg (8 oz) fresh mozzarella cheese, cut into 1/2 inch cubes
1 pint cherry or grape tomatoes, halved 8 oz grilled or broiled chicken, cut into chunks (you can also use the pre-cooked chicken strips)
1. Cook and drain pasta according to package directions. 2. In large bowl stir pesto sauce mix, water, and oil until blended. 3. Add pasta, cheese, tomatoes, and chicken; toss to coat.
Makes 8 servings of 2 enchiladas each.
Found this on sparkrecipes.
1 box Uncle Bens long grain & wild rice
¼ c butter
1/3 c chopped onion
1/3 c flour
¾ tsp. salt
dash of pepper
1 c half n half
1 can chicken broth
2 cups cubed cooked chicken
1/3 c chopped pimiento
1/3 c chopped parsley
Prepare rice according to the box - meanwhile melt butter in saucepan, add onion and cook for a few minutes until tender, Stir in flour, salt, pepper. Gradually stir in half-n-half and chicken broth (whisk). Cook, stirring constantly until thickened. Stir in chicken, pimiento, parsley and cooked rice. Place in 2 qt. casserole, bake for 30 minutes in 375 degrees. Makes 6-8 servings. You can always make extras and store in freezer.
Roasted Chicken w/Lemon & Thyme (from the Longaberger Pantry Cookbook) - Debbie
1 TBSP salt
2 tsp. fresh ground pepper
2 TBSP chopped fresh thyme leaves or 1 TBSP dried thyme leavesZest of 1 lemon1 (3 pd.) chicken
2 TBSP butter or 1/4 c. olive oil
1 lemon
String to tie the chicken
Mix the salt, pepper, thyme and lemon zest in a small bowl. Rub the chicken with the butter. Season the cavity & skin with the mixture. Stuff the lemon into the cavity & truss the chicken. Place on a rack in a roasting pan. Roast @ 375 degrees for 1 hour or until the juices run clear and the chicken is cooked through. Remove the chicken to a serving platter. Cut the twine & remove the lemon. Serves 6.
_Chicken Chardonay_ - Amy (mom to Gracie)
chicken breast strips washed and patted dry
swiss cheese slices
3/4c Chardonnay
a family size can of cream of mushroom soup
1 stick of butter (unsalted)
stuffing mix - I like using Pepperidge Farm Herb stuffing
put the chicken strips in a pan (about 4 breasts), lay swiss cheese slices over them. Mix Chardonnay and soup together. Pour over chicken. Top with stuffing. I usually use about a 1/2 bag of the smaller Pepperidge Farm but I think it depends on your taste. Melt butter and pour over stuffing. Bake for one hour at 350. Uncovered. I always make this with mashed potatoes and use the sauce as a gravy.
Slow Cooked Chicken & Wild Rice Casserole - Val's
4 slices bacon, cut into 1/2 inch pieces
2-3 boneless skinless chicken breasts, cut into pieces
2 medium carrots, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 medium stalk celery, chopped (1/2 cup)
1 box (6 oz) Uncle Ben's Original Wild Rice
1 can (10 3/4 oz) cream of chicken soup
2 1/2 cups water
2 tbsp soy sauce
Cook bacon in skillet over medium heat, until almost crisp. Stir in chicken, carrots, onion, and celery. Cook about 2 minutes until chicken is white outside. Add to 2 1/2 quart crock pot. Add rice, soup, water, and soy sauce and stir well. Cook on low for 4 hours.
Chicken & Rice Pot - Debbie
1 can cream of mushroom soup
2 cups water
1 cup uncooked long-grain white rice (I like Uncle Bens)
2 TBSP chopped fresh parsley
1 3-4 pd. Boned in Chicken Breasts - leave skin on
1 envelope dried onion soup mix
Oven 350. In a bowl, mix the mushroom soup, water, rice & Parsley. Pour into bottom of roaster pan or large casserole dish. Place chicken pieces on top. Sprinkle the soup mix over chicken. Cover and bake for about 1 1/2 hours or until chicken is done.
CHICKEN PARMESAN - Rachel
4 boneless, skinless chicken breast halves
1 egg, slightly beaten
3/4 cup Italian seasoned dry bread crumbs
1 jar (26-28 oz) Ragu pasta sauce
1 cup shredded mozzarella cheese
1 pkg angel hair or thin spaghetti noodles
Preheat oven to 400. Dip chicken in egg, then bread crumbs, coating well. In a 13x9-inch glass baking dish, arrange chicken. Bake uncovered 20 minutes. Pour Ragu sauce over chicken, top with cheese, and bake and additional 10 minutes, or until chicken is no longer pink. Cook and drain the pasta noodles. Put the pasta noodles in a dish, pour sauce laying in baking dish over pasta, then place chicken breasts on top of pasta.
Baked Chicken Salad - Angie's
2 1/2 cups of cooked chicken pieces (Boneless skinless breast)
1 8oz can of sliced water chestnuts
1 small jar of pimento (drained)
1/2 cup of slivered almonds
1/2 cup of sliced muchrooms
2 Tbsp of lemon juice
1 1/2 cups of mayo (kraft)
salt and pepper
Combine all ingredients in a greased casserole dish. Top with one can of french fried onions and 1 cup of grated cheddar cheese. Bake at 350 for 30-40 minutes. It's a great crowd pleaser when you serve it on dollar roll sandwiches.
Yummy Honey Chicken Kabobs - Debbie (I doubled the marinade and soaked them overnight)From Food Network...this marinade rocks!!
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
skewers
DIRECTIONS:1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better). 2. Preheat the grill for high heat. 3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers. 4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
Oven Fried Parmesan Chicken - Debbie (I also double dip mine to make it extra crunchy and I predipped it in flour. I also stir in a 1/2 tsp of the dry ranch mix with the cornflakes. This is another Foodtv fav.)
1 clove crushed garlic
1/4 pound butter, melted
1 cup dried bread crumbs ( I used crushed cornflakes)
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/8 teaspoon ground black pepper
1 (4 pound) chicken, cut into pieces
DIRECTIONS:1. Preheat oven to 350 degrees F (175 degrees C). 2. In a shallow glass dish or bowl, combine the crushed garlic with the melted butter or margarine. In another small bowl mix together the bread crumbs, cheese, parsley, salt and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat. 3. Place coated chicken pieces into a lightly greased 9x13 inch baking dish. Drizzle with remaining garlic butter and bake uncovered in the preheated oven for 1 to 1 1/4 hours, or until chicken is cooked through and juices run clear.
Super Easy Chicken - Karon
4-5 frozen skinless, boneless chicken breast halves
1 package dry Italian dressing mix
1 cup warm water or fat free chicken broth
Spray slow cooker with non-stick cooking spray. Place chicken in bottom. Sprinkle dressing mix over chicken. Cover and cook on low for 8-10 hours.
Pesto Bow Ties with Chicken - Melissa Hagan
1/2 pkg (6 oz) bow tie pasta
1 pkg (0.5 oz) pesto pasta sauce mix (I use the Knorr packet)
1/2 cup water
1/4 cup olive oil
1 pkg (8 oz) fresh mozzarella cheese, cut into 1/2 inch cubes
1 pint cherry or grape tomatoes, halved 8 oz grilled or broiled chicken, cut into chunks (you can also use the pre-cooked chicken strips)
1. Cook and drain pasta according to package directions. 2. In large bowl stir pesto sauce mix, water, and oil until blended. 3. Add pasta, cheese, tomatoes, and chicken; toss to coat.
~Chicken Enchiladas~ -Karon
Ingredients:
16 oz. fat free sour cream
1 can fat free cream of chicken soup
1 tbls. fresh chopped cilantro (1/2 tbls. dried)
2 1/2 cups cooked shredded chicken breast
1 can Mexican Rotel
1 cup chopped onions
16 corn tortillas
8 oz. shredded pepper jack and colby cheese blend
1 can diced green chiles
Directions:
In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside. Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent. Warm the tortillas until flexible. Then, fill each tortilla with about 2 tbls. of the chicken mixture and about 1 tbls. of the cheese. Roll tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray. Pour over the sour cream sauce and top with the remaining cheese. Bake in a 350 degree oven for about 30 minutes or until heated through.
16 oz. fat free sour cream
1 can fat free cream of chicken soup
1 tbls. fresh chopped cilantro (1/2 tbls. dried)
2 1/2 cups cooked shredded chicken breast
1 can Mexican Rotel
1 cup chopped onions
16 corn tortillas
8 oz. shredded pepper jack and colby cheese blend
1 can diced green chiles
Directions:
In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside. Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent. Warm the tortillas until flexible. Then, fill each tortilla with about 2 tbls. of the chicken mixture and about 1 tbls. of the cheese. Roll tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray. Pour over the sour cream sauce and top with the remaining cheese. Bake in a 350 degree oven for about 30 minutes or until heated through.
Makes 8 servings of 2 enchiladas each.
Found this on sparkrecipes.
Pork Dishes
Awesome Pork chops (this is from my sister-in-law. I don't have measurements so just do to taste). - Bobbie
Honey
Whishestire sauce
butter(melted)
Lemon juice
Mix these all together then put in pan and coat meat and then put minced garlic and Grill mates Montreal steak seasoning on top of meat. Cook at 350 for about 45 min to 1 hour. The meat turns out so moist and yummy.
Honey
Whishestire sauce
butter(melted)
Lemon juice
Mix these all together then put in pan and coat meat and then put minced garlic and Grill mates Montreal steak seasoning on top of meat. Cook at 350 for about 45 min to 1 hour. The meat turns out so moist and yummy.
Beef Dishes
Slow Cooker Beer Roast
1 12 oz beer 1 envelope Lipton Onion Soup Mix
1 envelope brown gravy mix
1/3 cup flour 2 1/2-3 lbs. round roast
Mix beer, soup, and gravy in slow cooker. Cut roast into 1 1/2 inch cubes and shake with flour in ziploc bag. Add roast to slow cooker and gently stir to coat with liquid. Cover and cook on low for 8 hours. Serve with steamed rice or egg noodles. Make an Italian St. Louis style salad and it is perfect. This is a great fall meal and it is easy. It is finished while you are out all day!
Meatloaf
2 eggs beaten
2 lb lean ground beef
1 pkg (6 oz) Stove Top Stuffing Mix for Chicken
1 cup water
1/2 cup Barbeque Sauce
Preheat oven to 375. In a small bowl, beat eggs lightly with a fork. Place beef, stuffing mix, beaten eggs, and 1/4 cup bbq sauce in a large bowl and mix until just blended (I use a wooden spoon, or mix by hand). Shape meat mixture into an oval loaf in a 13x9-inch baking dish. Top meatloaf with remaining 1/4 cup bbq sauce. Bake 1 hour or until cooked through (when the center has reached 160F).
Awesome Pot Roast - Debbie
1 ranch packet (dry mix)
1 packet dry gravy
1 packet Good Seasonings Italian Dressing (Dry Mix)
1/2 cup water
Mix all the dry stuff together. Sprinkle and rub in around the roast. (No need to brown first). Set in crockpot. Put water all around the roast (not on top). Crockpot 8-10 hours. 9 is usually perfect. We use a small to medium size roast. Usually the seasonings are salty but I mix them all together and then I use about 1/2 of it and save the rest for another time.
My family calls this Hamburger surprise but I have also been told it is Sheperd's pie. - Bobbie
1lb hamburger
2 cans of green beans(we use the kitchen sliced ones)
4 potatoes
1 onion(chopped)
1 bag of shredded cheese
Brown hamburger with onion. Cook potatoes and mash. Mix green beans and hamburger and onion. Let cook for a couple of minutes. Then put mashed potatoes on top of the hamburger green bean mixture. Then sprinkle enough cheese to coat top of potatoes. Cover and let cheese melt.
Meatballs - Debbie
1 1/2 pds Ground Beef (lean) - Schnucks Ground Round is fav
3/4 cup breadcrumbs (Progresso's Italian Style)
1/2 cup milk
1 egg
1 tsp. garlic powder
2 TBSP parsley flakes
1 tsp. salt
1/2 cup parmesan cheese
Spaghetti Sauce 2 jars (Preggo with Mushrooms.. you can't taste the shrooms but it gives a great flavor, same goes for Preggo with Mushrooms & Green Peppers... rocks so much better than the original version)
Mix together & shape into golf ball size or little larger meatballs. Put on cookie sheet & bake 350 degrees for 8 minutes then turnover for another 5 or until browned slightly. Remove to strainer and rinse under water to remove excess grease. Squeeze each gently with paper towel to squeeze out grease and dry. Can be frozen in ziplock bag or cook in spaghetti sauce. To cook in sauce...simmer on low 4 hours in the crockpot or on high for 2 or more hours or until you're likeness. I always like to start it out on high for about 45 minutes and then I turn it down to low for a few hours.
Serve with spaghetti or in subs or buns with mozzerella cheese slices. Yum!
Beer Roast (Yummy!)
4lb. Boneless chuck roast
1/2 tsp. pepper
1/4 lb. butter or marg.
1/4 cup minced parsley
6 onions sliced
1 cup boiling water
1 can beer
2 tsp. salt
2 TB flour
1/2 tsp. sugar
1 Bay Leaf crushed
1/2 tsp. thyme
1 TB cider vinegar
Put margarine in large skillet and cook onions until yellow and slightly tender. Take out. Rub flour on roast and sear in skillet on both sides. Put meat in large roasting pan and place onions on top. Cover the meat and onions with all remaining ingredients. Cover and cook about 21/2 to 3 hours or until tender at 325 degrees. Make gravy with drippings.Enjoy!Crock PotSear meat as above and then do the rest in the crock pot. Leave cook at least 6-8 hours.
Grandma's Goolash - Lindsey(I was trying to be creative since this recipe is my moms and Logan calls her Grandma)...LOL
1-2 lbs ground beef
1 box elbow mac.
2-3 can of tomato sauce (soup can size)
spices (I use garlic salt, oregano, parsley, and basil)
shredded cheese (I use cheddar)
Cook Noodles according to directions on box and drain.Brown beef and drain if needed (I use the lean beef so I don't drain it and it adds a little more flavor)Add spices of choice to the meat and mix it togetherAdd 2 cans of tomato sauce.In a casserole dish combine noodles and sauce/beef and mix it together. I then add another can of sauce and mix it up again. Top with shredded cheese. Bake at 350 for 30 minutes. This is one of Logan and Elliott's favorite things...which makes me love it even more b/c it is so simple to make.
Sloppy Joes (no more Manwich) - Christine
Prep time: 10 min Ready in: 40 minCook time: 30 min Yields: 6 servings
1 pound lean ground beef
¾ cup ketchup
¼ cup chopped onion
3 teaspoons brown sugar
¼ cup chopped green bell pepper
½ teaspoon garlic powder
1 teaspoon prepared yellow mustard
salt to taste
ground black pepper to taste
1 package of buns
1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.3. Serve on buns.
Italian Beef Sandwiches - Jodi (crock pot version, so easy and so good)
4 lb. chuck roast
3 beef bouillon cubes
6 pepperocinis
1 can beer
2 cloves garlic (minced)
2 Good Seasons Italian dressing packets
1 package kaiser rolls
10 slices mozarella cheese
Trim fat from meat. Put meat and rest of ingredients in crock pot. Cook 5-6 hours on high. Served on kasier rolls with a slice of mozarella cheese. Serves 6-8
ITALIAN MEATBALL SANDWICH CASSEROLE- Jodi (not the healthiest recipe, but it tastes very good. I also make these meatballs when I make spaghetti).
INGREDIENTS:
1/3 cup chopped green onions
1/4 cup Italian seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound ground beef
1 (1 pound) loaf Italian bread, cut into 1 inch cubes
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1 teaspoon Italian seasoning
1/4 teaspoon freshly groundblack pepper
2 cups shredded mozzarella cheese
3 cups spaghetti sauce
1 cup water
2 cloves garlic, minced
DIRECTIONS:1. Preheat oven to 400 degrees F (205 degrees C).2. Mix together onions, bread crumbs, Parmesan cheese and ground beef. Roll into 1 inch diameter balls, and place in a baking pan. Bake for 15 to 20 minutes, or until beef is no longer pink. Reduce the oven temperature to 350 degrees F (175 degrees C).3. Arrange the bread cubes in a single layer in an ungreased 9x13 inch baking dish. Mix together the cream cheese, mayonnaise, Italian seasoning and black pepper until smooth. Spread this mixture over each bread cube. Sprinkle with 1/2 cup of the grated mozzarella cheese.4. In a large bowl, mix together spaghetti sauce, water, and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the baking pan. Sprinkle the remaining mozzarella cheese evenly over the top.5. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until heated through.
Cheddar Beef Enchiladas (allrecipes.com) - Jessica made these for Debbie & Kristina's meals. YUMMY!!
Submitted by: Stacy CizekRated: 5 out of 5 by 154 members Prep Time: 30 MinutesCook Time: 20 Minutes Ready In: 50 MinutesYields: 6 servings "'I created these enchiladas to satisfy several picky eaters in our house,' explains Stacy Cizek of Conrad, Iowa. 'They were an instant hit and are now requested at least once a week. I especially like that we can enjoy this meal twice by freezing half for a later (and busier) day."
INGREDIENTS:
1 pound ground beef
1 (1.25 ounce) package taco seasoning
1 cup water
2 cups cooked rice
1 (16 ounce) can refried beans
2 cups shredded Cheddar cheese, divided
10 (8 inch) flour tortillas
1 (16 ounce) jar salsa
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
DIRECTIONS:1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated. Spread about 2 tablespoons of refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in two greased 13-in. x 9-in. x 2-in. baking dishes. 2. Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. Bake one casserole, uncovered, at 350 degrees F for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.
Beef Tips and Noodles
INGREDIENTS
1 pound sirloin tips, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1.25 ounce) package beef with onion soup mix
1 (4.5 ounce) can mushrooms, drained
1 cup water 1 (16 ounce) package wide egg noodles
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well. Bake in a preheated oven for 1 hour. While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.
1 12 oz beer 1 envelope Lipton Onion Soup Mix
1 envelope brown gravy mix
1/3 cup flour 2 1/2-3 lbs. round roast
Mix beer, soup, and gravy in slow cooker. Cut roast into 1 1/2 inch cubes and shake with flour in ziploc bag. Add roast to slow cooker and gently stir to coat with liquid. Cover and cook on low for 8 hours. Serve with steamed rice or egg noodles. Make an Italian St. Louis style salad and it is perfect. This is a great fall meal and it is easy. It is finished while you are out all day!
Meatloaf
2 eggs beaten
2 lb lean ground beef
1 pkg (6 oz) Stove Top Stuffing Mix for Chicken
1 cup water
1/2 cup Barbeque Sauce
Preheat oven to 375. In a small bowl, beat eggs lightly with a fork. Place beef, stuffing mix, beaten eggs, and 1/4 cup bbq sauce in a large bowl and mix until just blended (I use a wooden spoon, or mix by hand). Shape meat mixture into an oval loaf in a 13x9-inch baking dish. Top meatloaf with remaining 1/4 cup bbq sauce. Bake 1 hour or until cooked through (when the center has reached 160F).
Awesome Pot Roast - Debbie
1 ranch packet (dry mix)
1 packet dry gravy
1 packet Good Seasonings Italian Dressing (Dry Mix)
1/2 cup water
Mix all the dry stuff together. Sprinkle and rub in around the roast. (No need to brown first). Set in crockpot. Put water all around the roast (not on top). Crockpot 8-10 hours. 9 is usually perfect. We use a small to medium size roast. Usually the seasonings are salty but I mix them all together and then I use about 1/2 of it and save the rest for another time.
My family calls this Hamburger surprise but I have also been told it is Sheperd's pie. - Bobbie
1lb hamburger
2 cans of green beans(we use the kitchen sliced ones)
4 potatoes
1 onion(chopped)
1 bag of shredded cheese
Brown hamburger with onion. Cook potatoes and mash. Mix green beans and hamburger and onion. Let cook for a couple of minutes. Then put mashed potatoes on top of the hamburger green bean mixture. Then sprinkle enough cheese to coat top of potatoes. Cover and let cheese melt.
Meatballs - Debbie
1 1/2 pds Ground Beef (lean) - Schnucks Ground Round is fav
3/4 cup breadcrumbs (Progresso's Italian Style)
1/2 cup milk
1 egg
1 tsp. garlic powder
2 TBSP parsley flakes
1 tsp. salt
1/2 cup parmesan cheese
Spaghetti Sauce 2 jars (Preggo with Mushrooms.. you can't taste the shrooms but it gives a great flavor, same goes for Preggo with Mushrooms & Green Peppers... rocks so much better than the original version)
Mix together & shape into golf ball size or little larger meatballs. Put on cookie sheet & bake 350 degrees for 8 minutes then turnover for another 5 or until browned slightly. Remove to strainer and rinse under water to remove excess grease. Squeeze each gently with paper towel to squeeze out grease and dry. Can be frozen in ziplock bag or cook in spaghetti sauce. To cook in sauce...simmer on low 4 hours in the crockpot or on high for 2 or more hours or until you're likeness. I always like to start it out on high for about 45 minutes and then I turn it down to low for a few hours.
Serve with spaghetti or in subs or buns with mozzerella cheese slices. Yum!
Beer Roast (Yummy!)
4lb. Boneless chuck roast
1/2 tsp. pepper
1/4 lb. butter or marg.
1/4 cup minced parsley
6 onions sliced
1 cup boiling water
1 can beer
2 tsp. salt
2 TB flour
1/2 tsp. sugar
1 Bay Leaf crushed
1/2 tsp. thyme
1 TB cider vinegar
Put margarine in large skillet and cook onions until yellow and slightly tender. Take out. Rub flour on roast and sear in skillet on both sides. Put meat in large roasting pan and place onions on top. Cover the meat and onions with all remaining ingredients. Cover and cook about 21/2 to 3 hours or until tender at 325 degrees. Make gravy with drippings.Enjoy!Crock PotSear meat as above and then do the rest in the crock pot. Leave cook at least 6-8 hours.
Grandma's Goolash - Lindsey(I was trying to be creative since this recipe is my moms and Logan calls her Grandma)...LOL
1-2 lbs ground beef
1 box elbow mac.
2-3 can of tomato sauce (soup can size)
spices (I use garlic salt, oregano, parsley, and basil)
shredded cheese (I use cheddar)
Cook Noodles according to directions on box and drain.Brown beef and drain if needed (I use the lean beef so I don't drain it and it adds a little more flavor)Add spices of choice to the meat and mix it togetherAdd 2 cans of tomato sauce.In a casserole dish combine noodles and sauce/beef and mix it together. I then add another can of sauce and mix it up again. Top with shredded cheese. Bake at 350 for 30 minutes. This is one of Logan and Elliott's favorite things...which makes me love it even more b/c it is so simple to make.
Sloppy Joes (no more Manwich) - Christine
Prep time: 10 min Ready in: 40 minCook time: 30 min Yields: 6 servings
1 pound lean ground beef
¾ cup ketchup
¼ cup chopped onion
3 teaspoons brown sugar
¼ cup chopped green bell pepper
½ teaspoon garlic powder
1 teaspoon prepared yellow mustard
salt to taste
ground black pepper to taste
1 package of buns
1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.3. Serve on buns.
Italian Beef Sandwiches - Jodi (crock pot version, so easy and so good)
4 lb. chuck roast
3 beef bouillon cubes
6 pepperocinis
1 can beer
2 cloves garlic (minced)
2 Good Seasons Italian dressing packets
1 package kaiser rolls
10 slices mozarella cheese
Trim fat from meat. Put meat and rest of ingredients in crock pot. Cook 5-6 hours on high. Served on kasier rolls with a slice of mozarella cheese. Serves 6-8
ITALIAN MEATBALL SANDWICH CASSEROLE- Jodi (not the healthiest recipe, but it tastes very good. I also make these meatballs when I make spaghetti).
INGREDIENTS:
1/3 cup chopped green onions
1/4 cup Italian seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound ground beef
1 (1 pound) loaf Italian bread, cut into 1 inch cubes
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1 teaspoon Italian seasoning
1/4 teaspoon freshly groundblack pepper
2 cups shredded mozzarella cheese
3 cups spaghetti sauce
1 cup water
2 cloves garlic, minced
DIRECTIONS:1. Preheat oven to 400 degrees F (205 degrees C).2. Mix together onions, bread crumbs, Parmesan cheese and ground beef. Roll into 1 inch diameter balls, and place in a baking pan. Bake for 15 to 20 minutes, or until beef is no longer pink. Reduce the oven temperature to 350 degrees F (175 degrees C).3. Arrange the bread cubes in a single layer in an ungreased 9x13 inch baking dish. Mix together the cream cheese, mayonnaise, Italian seasoning and black pepper until smooth. Spread this mixture over each bread cube. Sprinkle with 1/2 cup of the grated mozzarella cheese.4. In a large bowl, mix together spaghetti sauce, water, and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the baking pan. Sprinkle the remaining mozzarella cheese evenly over the top.5. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until heated through.
Cheddar Beef Enchiladas (allrecipes.com) - Jessica made these for Debbie & Kristina's meals. YUMMY!!
Submitted by: Stacy CizekRated: 5 out of 5 by 154 members Prep Time: 30 MinutesCook Time: 20 Minutes Ready In: 50 MinutesYields: 6 servings "'I created these enchiladas to satisfy several picky eaters in our house,' explains Stacy Cizek of Conrad, Iowa. 'They were an instant hit and are now requested at least once a week. I especially like that we can enjoy this meal twice by freezing half for a later (and busier) day."
INGREDIENTS:
1 pound ground beef
1 (1.25 ounce) package taco seasoning
1 cup water
2 cups cooked rice
1 (16 ounce) can refried beans
2 cups shredded Cheddar cheese, divided
10 (8 inch) flour tortillas
1 (16 ounce) jar salsa
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
DIRECTIONS:1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated. Spread about 2 tablespoons of refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in two greased 13-in. x 9-in. x 2-in. baking dishes. 2. Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. Bake one casserole, uncovered, at 350 degrees F for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.
Beef Tips and Noodles
INGREDIENTS
1 pound sirloin tips, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1.25 ounce) package beef with onion soup mix
1 (4.5 ounce) can mushrooms, drained
1 cup water 1 (16 ounce) package wide egg noodles
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well. Bake in a preheated oven for 1 hour. While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.
Seafood Dishes
I'm not a huge salmon fan but this is really good!
Salmon Filet with Soy Glaze - Debbie
1/4 cup soy sauce
1/4 cup maple syrup
1/2 tsp fresh ginger, grated
1/2 tsp garlic minced
1/2 - 1 lb. salmon filet
Oven 450 degrees. Line bottom of roasting pan with foil. Coat rack with oil. Combine Soy sauce, syrup, ginger and garlic in sauce pan. Boil over moderate heat until reduced to 1/3 cup (appx. 5 min). Brush salmon with sauce; let stand 5 minutes. Brush with more sauce. Roast salmon for 10 minutes at 450. Add remaining glaze. Broil Salmon 3-5 minutes 4-5 inches from heat.
Salmon Filet with Soy Glaze - Debbie
1/4 cup soy sauce
1/4 cup maple syrup
1/2 tsp fresh ginger, grated
1/2 tsp garlic minced
1/2 - 1 lb. salmon filet
Oven 450 degrees. Line bottom of roasting pan with foil. Coat rack with oil. Combine Soy sauce, syrup, ginger and garlic in sauce pan. Boil over moderate heat until reduced to 1/3 cup (appx. 5 min). Brush salmon with sauce; let stand 5 minutes. Brush with more sauce. Roast salmon for 10 minutes at 450. Add remaining glaze. Broil Salmon 3-5 minutes 4-5 inches from heat.
Monday, May 26, 2008
Pastas & Casseroles
Lasagna - Nicole
Lasagna noodles the ones you have to boil
ground turkey or beef
low fat ricotta 2% (one 15oz)
low fat mozz 2% (2 packages)
low fat parm cheese
one egg or 3 egg whites
Jar of preggo sauce
Fry up the meat with onion and garlicDrain really well, mix with jar of sauce (leave a little left over)Mix ricotta chz, packet of Mozz chz, 1/2 cup parm cheese, and eggwhites in a bowlput about a cup of sauce on the bottom of the pan and then layer noodles, sauce/meat mixture, then chz mixture. I do this about 3 times and then put noodles with plain sauce and top with another 1/2 packet of mozz chz. Either throw it in the oven or put it in the frig to cook later...350 for about an hour covered.
Beef Noodle Bowl - Debbie
8 oz. Linguine, uncooked
3 cups broccoli florets
3 medium carrots, peeled, sliced (about 2 cups)
2 tsp. vegetable oil
1 lb. beef sirloin steak, cut into strips
¼ cup Kraft Zest Italian dressing
¼ cup teriyaki sauce
1 tsp. ginger
Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 2 minutes of pasta cooking time. Drain pasta mixture.Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing, teriyaki sauce and ginger; cook until sauce thickens, stirring occasionally. Toss pasta and meat mixtures in large serving bowl. Makes 4 servings, 2 cups each
I'm reposting this one because it's so easy and yummy and it's the one dish that gets my kids to eat broccoli!! ** I omit the anchovies... but if you like them, go for it. I also grate a chunk of parmesan in the food processor, which tastes so much better than the cheese in the little green container. (below)
Farfalle with Broccoli - Val
1 pound farfalle pasta (bowtie noodles)
2 heads broccoli, trimmed to florets (about 4 cups)
1/4 cup extra-virgin olive oil
4 tablespoons butter
3 garlic cloves, chopped
5 anchovy fillets, diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water. Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.
Pasta Con Broccoli - Frances
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 can milk
1 stick of margarine
1 box of cavatelli or medium shell noodles (cooked)
2 bags of frozen chopped broccoli (cooked)
1 lb velveeta (sliced)
Melt margarine in large skillet and add soups & milk until warm. In large oven safe dish, place cooked cavatelli, broccoli and then pour in sauce mix. Blend sauce mix with noodles. Mix slightly and top with 1 lb velveeta, sliced. Bake at 350 for 1 hour.
Swift Spaghetti - Val(This is not for you true Italians who make your own sauce and all... but it's a quick meal!)
7 cups water *(important to measure because it will not be drained)
1 lb spaghetti noodles
1 envelope onion soup mix
1 lb ground beef
8 oz can tomato sauce
12 oz can tomato paste
1 tbsp parsley
1 tbsp oregano
1/2 tsp basil
1/4 tsp garlic powder
In a large pot, bring water to a boil. Add spaghetti and dry onion soup mix. Cook for 12-15 minutes or until spaghetti is tender. DO NOT DRAIN.Meanwhile, cook ground beef in a skillet over medium heat until no longer pink. Drain. Stir in tomato sauce, tomato paste, and spices. Add beef mixture to spaghetti mixture (undrained) and heat through.
Pasta Con Broccoli (Pasta House style) - Frances
10 oz shell noodles
4 tbsp butter
1 tsp salt
2 tbsp fresh garlic - crushed
8 oz can tomato sauce
2 cups chopped mushrooms
1/2 tsp pepper
1 bunch broccoli - chopped
2 cups grated parmesan cheese
1 pt half & half
1. Boil noodles and drain.2. Cook broccoli until tender.3. Mix together half & half, tomato sauce, butter, garlic, salt & pepper.4. Bring to a boil.5. Add mushrooms.6. Simmer 2-3 minutes.7. Remove from heat.8. Stir in cheese.9. Stir in noodles.10. Add broccoli.
I made this the other night when we had friends over for dinner and it was big hit. I've tried several lasagna recipes and this truly is the best. I cooked it the day before and reheated in the oven.
Worlds Best Lasagna - Debbie (from allrecipes.com)
*Use no-cook lasagna noodles for the freezer version! After the lasagna is assembled, just put it in the freezer. When you're ready to bake it, thaw it completely in the refrigerator, and bake per recipe.
INGREDIENTS:1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
4 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup Merlot (wine)
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
6 tablespoons chopped fresh parsley
12 lasagna noodles (*no-cook noodles for the freezer version)
16 ounces ricotta cheese
1 egg
1/4 teaspoon salt
3/4 pound mozzarella cheese, sliced (I used 18 slices)
3/4 cup grated Parmesan cheese
1 cup Provel cheese ( I used over a cup
DIRECTIONS:In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and Merlot (wine). Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 3 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Preheat oven to 375 degrees F (190 degrees C). To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese and 1/2 the Provel cheese. Repeat layers, and top with remaining mozzarella, Parmesan cheese and Provel cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Buttered Noodles - Debbie (great in place of Mac-n-Cheese - Chase loves it)
9 cups egg noodles (12 oz) cooked
1/4 cup real butter
2 tsp. fresh parsley
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
Sprinkle parmesan cheese and add a little milk.
Eggplant Parmigiana - Karon
2 large eggplants (about 1.5 lbs), peeled and sliced 1/2" thick
2 egg whites, lightly beaten with 2 tbl water
1 cup seasoned Italian bread crumbs
2 cups spaghetti sauce
1 1/2 cups shredded mozzarella cheese
6 tbl grated Parmesan cheese
Preheat oven to 375Spray 2 cookie sheets with non-stick cooking sprayCoat eggplant slices with egg white, then bread crumbsArrange on prepared baking sheets, bake 30 minutesTurn slices over; bake, until browned on both sides, 10 minutes longerRemove from oven- leave oven onSpread 1/2 cup sauce over bottom of a 9x13 baking dishArrange half of the eggplant in a single layer over sauce; top with half of remaining sauce then half of the cheese. Repeat layers. Bake, covered, until heated through and cheese is melted, 30-40 minutes.
Cheese-stuffed Manicotti - Karon
Makes 6 servings
1 teaspoon olive oil
3 garlic cloves, minced
1 (14 1/2-oz) can tomato puree
2 teaspoons dried oregano
2 teaspoons finely chopped basil or 1/2 teaspoon dried
1/4 teaspoon freshly ground pepper
1 1/2 cups part skim ricotta cheese
1 1/4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1/4 cup chopped fresh flat-leaf parsley
12 manicotti shells, cooked
In a large nonstick skillet over medium heat, heat the oil. Saute the garlic until golden, about 2 minutes. Stir in the tomato puree, oregano, basil, and pepper; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, abut 15 minutes. Meanwhile, preheat the oven to 350*F; spray a 9x13 inch baking dish with nonstick spray. In a medium bowl, combine the ricotta, mozzarella Parmesan, egg, and parsley. Fill the manicotti shells with the cheese mixture; place in baking dish. Pour sauce over shells. Bake until browned and bubbling, 30-40 minutes. serving size: 2 stuffed shells with sauce If following WW: 8 pts
Spicy Chicken Fettucine Alfredo - Rachel
fettucine noodles
4 cups diced chicken
6 garlic cloves
2 sticks butter or margarine
1 Tbsp Tabasco sauce
1 1/3 cups Parmesan cheese
3 cups whipping cream
1 pound cooked bacon
salt, pepper, garlic powder, onion powder, and red pepper to taste
Cook fettucine noodles. Saute chicken and garlic in butter until chicken is cooked. Add seasonings and Tabasco sauce and cook for 5 minutes. Take chicken out and add Parmesan cheese and whipping cream until thick (about 10-20 minutes). Add bacon. Pour chicken and sauce over noodles.
Fiesta stuffed shells - Rachel
12 uncooked jumbo pasta shells
1 pound lean ground beef
1 1/2 tsp chili powder
3 oz cream cheese at room temp
3/4 cup taco sauce
cooking spray
1 cup shredded cheese
1/2 cup crushed corn chips
sour cream and salsa as garnish
Heat oven to 350. Cook jumbo shells (about 11 minutes in boiling water). Cook beef in skillet until brown; drain. Stir in chili powder, 1/4 cup taco sauce and cream cheese into the beef in the skillet. Heat over med-low heat 2-3 minutes, or until smooth--remove from heat. Spray square pan with cooking spray. Drain pasta shells. Fill the shells with beef mixture, using about 2 Tbsp for each shell. Place filled shells in pan and cover with 1/2 cup taco sauce. Cover with aluminum foil and bake 20 min. Remove foil and sprinkle corn chips and shredded cheese over shells, bake uncovered another 10 min. Serve with spanish rice as a side.
DEEP DISH PIZZA CASSEROLE - Jessica(Cooking Light)
1 pound lean ground beef
1 15 oz can of chunky Italian style tomato sauce
cooking spray
1 can of refrigerated pizza dough
6 one ounce slices mozerella cheese divided (I used grated cheese)
Cook meat in skillet until browned and crumbled. Drain if needed and return to skillet. Add tomato sauce and cook until heated. Coat 13x9x2 in baking dish with cooking spray. Unroll pizza dough and press into bottom and half way up sides of baking dish. line bottom of crust with half the cheese, top with meat mixture and bake at 425 for 12 mins. Remove and top with remaining cheese, bake 5 mins or until melted. Cool for 5 minsServes 66 WW points per serving
Pete's Mom's Lasagna - Debbie
bake 350 one hour & 15 min
1 lb. ground chuck (lean)
2 1/2 c or 1 28oz jar spaghetti sauce
1 1/2 c shredded mozz. cheese
2 eggs slightly beaten
1 1/2 ricotta cheese (12oz) - we use cottage cheese instead
1/4 c grated parmesan cheese
1 tsp oregano or italian seasoning
9 uncooked regular lasagna noodles
3/4-1 cup HOT water
brown meat, drain off fat, add sauce & heat to boiling- stirring over med. heat. Simmer. In a medium bowl, mix eggs, ricotta, mozz cheese, and parmesan cheese and oregano - set aside.
To assemble:
Place 3 uncooked lasagna noodles in pan. Spread 1/3 the meat sauce over the top. Spread 1/2 cheese mixture gently over sauce (don't mix). Repeat layer 3 noodles, 1/3 sauce, the last 1/2 of the cheese. End with noodles, sauce, and top with sprinkled parmesan cheese. Pour hot water around edges - cover and seal with foil. Bake - let stand 15 minutes after baking before serving.
Spaghetti Casserole - Debbie's friend Tracy's recipe (best part it makes 2)
Prep: 20 min. Bake: 55 min.
1 package (16 ounces) angel hair pasta
1-1/2 pounds ground beef
1 jar (26 ounces) spaghetti sauce
2 cans (8 ounces each) tomato sauce
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Cook pasta according to package direc tions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat. Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 55-65 minutes or until cheese is melted.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Yield: 2 casseroles (6 servings each).
Saute chicken seasoned with salt and pepper in olive oil (set aside).
In same pan, melt 2 Tablespoons of butter and saute mushrooms until cooked, add sun dried tomatoes and drizzle with olive oil.
Cook pasta al dente drain / don't rinse.
In pan pasta was cooked, prepare Alfredo mix per directions, then add pasta until coated with sauce. Mix in mushrooms, tomatoes, chicken (sliced thin), and lots of parmesan cheese!!!
Season with salt and pepper and drizzle with more olive oil.
Lasagna noodles the ones you have to boil
ground turkey or beef
low fat ricotta 2% (one 15oz)
low fat mozz 2% (2 packages)
low fat parm cheese
one egg or 3 egg whites
Jar of preggo sauce
Fry up the meat with onion and garlicDrain really well, mix with jar of sauce (leave a little left over)Mix ricotta chz, packet of Mozz chz, 1/2 cup parm cheese, and eggwhites in a bowlput about a cup of sauce on the bottom of the pan and then layer noodles, sauce/meat mixture, then chz mixture. I do this about 3 times and then put noodles with plain sauce and top with another 1/2 packet of mozz chz. Either throw it in the oven or put it in the frig to cook later...350 for about an hour covered.
Beef Noodle Bowl - Debbie
8 oz. Linguine, uncooked
3 cups broccoli florets
3 medium carrots, peeled, sliced (about 2 cups)
2 tsp. vegetable oil
1 lb. beef sirloin steak, cut into strips
¼ cup Kraft Zest Italian dressing
¼ cup teriyaki sauce
1 tsp. ginger
Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 2 minutes of pasta cooking time. Drain pasta mixture.Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing, teriyaki sauce and ginger; cook until sauce thickens, stirring occasionally. Toss pasta and meat mixtures in large serving bowl. Makes 4 servings, 2 cups each
I'm reposting this one because it's so easy and yummy and it's the one dish that gets my kids to eat broccoli!! ** I omit the anchovies... but if you like them, go for it. I also grate a chunk of parmesan in the food processor, which tastes so much better than the cheese in the little green container. (below)
Farfalle with Broccoli - Val
1 pound farfalle pasta (bowtie noodles)
2 heads broccoli, trimmed to florets (about 4 cups)
1/4 cup extra-virgin olive oil
4 tablespoons butter
3 garlic cloves, chopped
5 anchovy fillets, diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water. Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.
Pasta Con Broccoli - Frances
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 can milk
1 stick of margarine
1 box of cavatelli or medium shell noodles (cooked)
2 bags of frozen chopped broccoli (cooked)
1 lb velveeta (sliced)
Melt margarine in large skillet and add soups & milk until warm. In large oven safe dish, place cooked cavatelli, broccoli and then pour in sauce mix. Blend sauce mix with noodles. Mix slightly and top with 1 lb velveeta, sliced. Bake at 350 for 1 hour.
Swift Spaghetti - Val(This is not for you true Italians who make your own sauce and all... but it's a quick meal!)
7 cups water *(important to measure because it will not be drained)
1 lb spaghetti noodles
1 envelope onion soup mix
1 lb ground beef
8 oz can tomato sauce
12 oz can tomato paste
1 tbsp parsley
1 tbsp oregano
1/2 tsp basil
1/4 tsp garlic powder
In a large pot, bring water to a boil. Add spaghetti and dry onion soup mix. Cook for 12-15 minutes or until spaghetti is tender. DO NOT DRAIN.Meanwhile, cook ground beef in a skillet over medium heat until no longer pink. Drain. Stir in tomato sauce, tomato paste, and spices. Add beef mixture to spaghetti mixture (undrained) and heat through.
Pasta Con Broccoli (Pasta House style) - Frances
10 oz shell noodles
4 tbsp butter
1 tsp salt
2 tbsp fresh garlic - crushed
8 oz can tomato sauce
2 cups chopped mushrooms
1/2 tsp pepper
1 bunch broccoli - chopped
2 cups grated parmesan cheese
1 pt half & half
1. Boil noodles and drain.2. Cook broccoli until tender.3. Mix together half & half, tomato sauce, butter, garlic, salt & pepper.4. Bring to a boil.5. Add mushrooms.6. Simmer 2-3 minutes.7. Remove from heat.8. Stir in cheese.9. Stir in noodles.10. Add broccoli.
I made this the other night when we had friends over for dinner and it was big hit. I've tried several lasagna recipes and this truly is the best. I cooked it the day before and reheated in the oven.
Worlds Best Lasagna - Debbie (from allrecipes.com)
*Use no-cook lasagna noodles for the freezer version! After the lasagna is assembled, just put it in the freezer. When you're ready to bake it, thaw it completely in the refrigerator, and bake per recipe.
INGREDIENTS:1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
4 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup Merlot (wine)
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
6 tablespoons chopped fresh parsley
12 lasagna noodles (*no-cook noodles for the freezer version)
16 ounces ricotta cheese
1 egg
1/4 teaspoon salt
3/4 pound mozzarella cheese, sliced (I used 18 slices)
3/4 cup grated Parmesan cheese
1 cup Provel cheese ( I used over a cup
DIRECTIONS:In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and Merlot (wine). Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 3 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Preheat oven to 375 degrees F (190 degrees C). To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese and 1/2 the Provel cheese. Repeat layers, and top with remaining mozzarella, Parmesan cheese and Provel cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Buttered Noodles - Debbie (great in place of Mac-n-Cheese - Chase loves it)
9 cups egg noodles (12 oz) cooked
1/4 cup real butter
2 tsp. fresh parsley
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
Sprinkle parmesan cheese and add a little milk.
Eggplant Parmigiana - Karon
2 large eggplants (about 1.5 lbs), peeled and sliced 1/2" thick
2 egg whites, lightly beaten with 2 tbl water
1 cup seasoned Italian bread crumbs
2 cups spaghetti sauce
1 1/2 cups shredded mozzarella cheese
6 tbl grated Parmesan cheese
Preheat oven to 375Spray 2 cookie sheets with non-stick cooking sprayCoat eggplant slices with egg white, then bread crumbsArrange on prepared baking sheets, bake 30 minutesTurn slices over; bake, until browned on both sides, 10 minutes longerRemove from oven- leave oven onSpread 1/2 cup sauce over bottom of a 9x13 baking dishArrange half of the eggplant in a single layer over sauce; top with half of remaining sauce then half of the cheese. Repeat layers. Bake, covered, until heated through and cheese is melted, 30-40 minutes.
Cheese-stuffed Manicotti - Karon
Makes 6 servings
1 teaspoon olive oil
3 garlic cloves, minced
1 (14 1/2-oz) can tomato puree
2 teaspoons dried oregano
2 teaspoons finely chopped basil or 1/2 teaspoon dried
1/4 teaspoon freshly ground pepper
1 1/2 cups part skim ricotta cheese
1 1/4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1/4 cup chopped fresh flat-leaf parsley
12 manicotti shells, cooked
In a large nonstick skillet over medium heat, heat the oil. Saute the garlic until golden, about 2 minutes. Stir in the tomato puree, oregano, basil, and pepper; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, abut 15 minutes. Meanwhile, preheat the oven to 350*F; spray a 9x13 inch baking dish with nonstick spray. In a medium bowl, combine the ricotta, mozzarella Parmesan, egg, and parsley. Fill the manicotti shells with the cheese mixture; place in baking dish. Pour sauce over shells. Bake until browned and bubbling, 30-40 minutes. serving size: 2 stuffed shells with sauce If following WW: 8 pts
Spicy Chicken Fettucine Alfredo - Rachel
fettucine noodles
4 cups diced chicken
6 garlic cloves
2 sticks butter or margarine
1 Tbsp Tabasco sauce
1 1/3 cups Parmesan cheese
3 cups whipping cream
1 pound cooked bacon
salt, pepper, garlic powder, onion powder, and red pepper to taste
Cook fettucine noodles. Saute chicken and garlic in butter until chicken is cooked. Add seasonings and Tabasco sauce and cook for 5 minutes. Take chicken out and add Parmesan cheese and whipping cream until thick (about 10-20 minutes). Add bacon. Pour chicken and sauce over noodles.
Fiesta stuffed shells - Rachel
12 uncooked jumbo pasta shells
1 pound lean ground beef
1 1/2 tsp chili powder
3 oz cream cheese at room temp
3/4 cup taco sauce
cooking spray
1 cup shredded cheese
1/2 cup crushed corn chips
sour cream and salsa as garnish
Heat oven to 350. Cook jumbo shells (about 11 minutes in boiling water). Cook beef in skillet until brown; drain. Stir in chili powder, 1/4 cup taco sauce and cream cheese into the beef in the skillet. Heat over med-low heat 2-3 minutes, or until smooth--remove from heat. Spray square pan with cooking spray. Drain pasta shells. Fill the shells with beef mixture, using about 2 Tbsp for each shell. Place filled shells in pan and cover with 1/2 cup taco sauce. Cover with aluminum foil and bake 20 min. Remove foil and sprinkle corn chips and shredded cheese over shells, bake uncovered another 10 min. Serve with spanish rice as a side.
DEEP DISH PIZZA CASSEROLE - Jessica(Cooking Light)
1 pound lean ground beef
1 15 oz can of chunky Italian style tomato sauce
cooking spray
1 can of refrigerated pizza dough
6 one ounce slices mozerella cheese divided (I used grated cheese)
Cook meat in skillet until browned and crumbled. Drain if needed and return to skillet. Add tomato sauce and cook until heated. Coat 13x9x2 in baking dish with cooking spray. Unroll pizza dough and press into bottom and half way up sides of baking dish. line bottom of crust with half the cheese, top with meat mixture and bake at 425 for 12 mins. Remove and top with remaining cheese, bake 5 mins or until melted. Cool for 5 minsServes 66 WW points per serving
Pete's Mom's Lasagna - Debbie
bake 350 one hour & 15 min
1 lb. ground chuck (lean)
2 1/2 c or 1 28oz jar spaghetti sauce
1 1/2 c shredded mozz. cheese
2 eggs slightly beaten
1 1/2 ricotta cheese (12oz) - we use cottage cheese instead
1/4 c grated parmesan cheese
1 tsp oregano or italian seasoning
9 uncooked regular lasagna noodles
3/4-1 cup HOT water
brown meat, drain off fat, add sauce & heat to boiling- stirring over med. heat. Simmer. In a medium bowl, mix eggs, ricotta, mozz cheese, and parmesan cheese and oregano - set aside.
To assemble:
Place 3 uncooked lasagna noodles in pan. Spread 1/3 the meat sauce over the top. Spread 1/2 cheese mixture gently over sauce (don't mix). Repeat layer 3 noodles, 1/3 sauce, the last 1/2 of the cheese. End with noodles, sauce, and top with sprinkled parmesan cheese. Pour hot water around edges - cover and seal with foil. Bake - let stand 15 minutes after baking before serving.
Spaghetti Casserole - Debbie's friend Tracy's recipe (best part it makes 2)
Prep: 20 min. Bake: 55 min.
1 package (16 ounces) angel hair pasta
1-1/2 pounds ground beef
1 jar (26 ounces) spaghetti sauce
2 cans (8 ounces each) tomato sauce
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Cook pasta according to package direc tions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat. Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 55-65 minutes or until cheese is melted.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Yield: 2 casseroles (6 servings each).
~Tex-Mex Cavatappi~ -Denise
cavatappi
1 lb. ground beef with minced onion
2 tsp. chili powder
1 tsp. salt
black pepper
1 jar salsa
1-2 limes
chopped cilantro
1 cup Mexican cheese
Tri-colored tortilla strips
Cook cavatappi in salted water until done. (Can also substitue rotini, penne, or ziti if you can't find cavatappi.)
Brown 1 lb ground beef with minced onion. Add 2 t. chili powder, 1 t. salt, and pepper. Add 1 jar salsa (the better the salsa, the better the dish...I like Frontera salsas from Walmart. I usually use the Habanero or Chipotle.) Simmer about 10 min. Drain pasta and toss with meat mixture. Squeeze juice of 1-2 limes. Add chopped cilantro and 1 cup Mexican cheese. Mix well. Top with additional cheese and tri-colored tortilla strips (found in salad dressing aisle).
Brown 1 lb ground beef with minced onion. Add 2 t. chili powder, 1 t. salt, and pepper. Add 1 jar salsa (the better the salsa, the better the dish...I like Frontera salsas from Walmart. I usually use the Habanero or Chipotle.) Simmer about 10 min. Drain pasta and toss with meat mixture. Squeeze juice of 1-2 limes. Add chopped cilantro and 1 cup Mexican cheese. Mix well. Top with additional cheese and tri-colored tortilla strips (found in salad dressing aisle).
~Peter's favorite pasta~ -Amy H.
Penne Pasta (1/2 to 3/4 box)
Chicken Breast Tenderloins
1 Pack Sliced Mushrooms
1 Package Sliced Mushrooms
1 Package (or less) Sun Dried Tomatoes
1 Packet Knorr Alfredo Mix (per directions)
Parmesan Cheese
Butter
Olive Oil
Salt and Pepper
Penne Pasta (1/2 to 3/4 box)
Chicken Breast Tenderloins
1 Pack Sliced Mushrooms
1 Package Sliced Mushrooms
1 Package (or less) Sun Dried Tomatoes
1 Packet Knorr Alfredo Mix (per directions)
Parmesan Cheese
Butter
Olive Oil
Salt and Pepper
Saute chicken seasoned with salt and pepper in olive oil (set aside).
In same pan, melt 2 Tablespoons of butter and saute mushrooms until cooked, add sun dried tomatoes and drizzle with olive oil.
Cook pasta al dente drain / don't rinse.
In pan pasta was cooked, prepare Alfredo mix per directions, then add pasta until coated with sauce. Mix in mushrooms, tomatoes, chicken (sliced thin), and lots of parmesan cheese!!!
Season with salt and pepper and drizzle with more olive oil.
Subscribe to:
Comments (Atom)