2 tbsp olive oil
1 med onion, chopped
1 1/2 cup water
1 can (19 oz) cannelloni (white kidney) beans, undrained
1 can (16 oz) navy beans, undrained
1 can (15 1/2 oz) great northern beans, undrained
1 chicken bouillon cube
1 tsp italian seasoning
1 tsp garlic powder
In large pot, heat oil over med-high heat. Saute onion for 5-6 min or until golden brown. Add remaining ingredients and bring to boil. Reduce heat to med-low heat and simmer 8-10 min or until heated through.
Tuesday, January 1, 2008
Creamy Crockpot Chicken
Chicken Breasts
16 oz sour cream
1 can cream of chicken soup
1 pkg onion soup mix
Put chicken in crockpot. Mix sour cream, soup and soup mix in med mixing bowl. Cover mixture over chicken.
About 6 hours for 3-4 chicken breasts. You can put over rice or egg noodles.
16 oz sour cream
1 can cream of chicken soup
1 pkg onion soup mix
Put chicken in crockpot. Mix sour cream, soup and soup mix in med mixing bowl. Cover mixture over chicken.
About 6 hours for 3-4 chicken breasts. You can put over rice or egg noodles.
Creamy Chicken Casserole
1 can (10 3/4 oz) cream of chicken
8 oz sour cream
1 cup picante sauce
2 tsp chili powder
2 cups chopped cooked chicken
1 cup shredded monterey jack cheese
10 tortillias - fajita size, warmed
1 med tomato, chopped
1 green onion, sliced
Mix soup, sour cream, picante sauce and chili powder.
Mix 1 cup picante sauce mixture, chicken and cheese
Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam side down in 3 qt shallow baking dish. Pour remaining sauce mixture over enchiladas. COVER.
Bake at 350 for 40 min or until hot. Top with tomato and onion.
TIP: For 2 cups chopped chicken, in med saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts, 5 min or until chicken is done. Drain and chop chicken.
8 oz sour cream
1 cup picante sauce
2 tsp chili powder
2 cups chopped cooked chicken
1 cup shredded monterey jack cheese
10 tortillias - fajita size, warmed
1 med tomato, chopped
1 green onion, sliced
Mix soup, sour cream, picante sauce and chili powder.
Mix 1 cup picante sauce mixture, chicken and cheese
Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam side down in 3 qt shallow baking dish. Pour remaining sauce mixture over enchiladas. COVER.
Bake at 350 for 40 min or until hot. Top with tomato and onion.
TIP: For 2 cups chopped chicken, in med saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts, 5 min or until chicken is done. Drain and chop chicken.
Beef Stew
1-1.5 lbs stew meat
Beef broth - 5 quart crock pot will use b/w 48-64 oz. I usually use no more than 2-32 oz of broth
1 med to large can diced tomatoes (drain juice)
carrots
potatoes
chopped onion
bay leaf
1 can of peas
Sear meat in skillet to lock the juices in. Mix all ingredients in crock pot except peas and cook 8 hours. With about 30 min until the pot turns off put peas in to warm up. If you put them in at the beginning they will be mushy.
Note: To thicken just at water and flour together and mix well. Add to stew until you like the thickness wanted.
Beef broth - 5 quart crock pot will use b/w 48-64 oz. I usually use no more than 2-32 oz of broth
1 med to large can diced tomatoes (drain juice)
carrots
potatoes
chopped onion
bay leaf
1 can of peas
Sear meat in skillet to lock the juices in. Mix all ingredients in crock pot except peas and cook 8 hours. With about 30 min until the pot turns off put peas in to warm up. If you put them in at the beginning they will be mushy.
Note: To thicken just at water and flour together and mix well. Add to stew until you like the thickness wanted.
Disappearing Meatlof & Sauce
2 lb ground beef
1/2 tsp chili powder
1/2 cup ketchup
2 eggs, beaten
1 cup milk
1 tsp mustard
1 tsp salt
pepper to taste
1 small or med onion - chopped
1 tsp beef boullion
1 tsp worcheshire sauce
1/2 cup bread crumbs
1/2 cup oatmeal
Mix all ingredients together and spred in 9x13 pan. Bake 45 min at 325.
Sauce:
1/2 cup ketchup
1 tsp mustard
1/2 cup brown sugar
Mix together well. Spread over meatloaf and bake an additional 10-15 minutes.
1/2 tsp chili powder
1/2 cup ketchup
2 eggs, beaten
1 cup milk
1 tsp mustard
1 tsp salt
pepper to taste
1 small or med onion - chopped
1 tsp beef boullion
1 tsp worcheshire sauce
1/2 cup bread crumbs
1/2 cup oatmeal
Mix all ingredients together and spred in 9x13 pan. Bake 45 min at 325.
Sauce:
1/2 cup ketchup
1 tsp mustard
1/2 cup brown sugar
Mix together well. Spread over meatloaf and bake an additional 10-15 minutes.
Pear Salad
1 large or 2 mall cans pears
3 oz box lemon jello
8 oz pkg cream cheese, softened
1/2 cup pecans chopped fine
1 1/2 cup cool whip
1 cup pear juice
Open and drain pears (save juice). Bring 1 cup pear juice to boil. Remove from fire and jello. Stir until completely dissolved. Set aside and cool somewhat and after 5 minutes, put in fridge.
Take drained pears and cut into very small bits. Add to softened cream cheese. Mix jello with pears and cheese. Add pecans. Fold in cool whip. refrigerate a couple of hours and when set, ready eat and enjoy!
3 oz box lemon jello
8 oz pkg cream cheese, softened
1/2 cup pecans chopped fine
1 1/2 cup cool whip
1 cup pear juice
Open and drain pears (save juice). Bring 1 cup pear juice to boil. Remove from fire and jello. Stir until completely dissolved. Set aside and cool somewhat and after 5 minutes, put in fridge.
Take drained pears and cut into very small bits. Add to softened cream cheese. Mix jello with pears and cheese. Add pecans. Fold in cool whip. refrigerate a couple of hours and when set, ready eat and enjoy!
Frozen Italian Fruit Salad - the best!
5 bananas, mashed
1 (20 oz.) can crushed pineapple, partly drained
2 (9 oz) cartons nondairy whipped topping
1 cup sour cream
1 1/2 cup sugar
1 (20 oz) can fruit cocktail, drained
1 (8 oz) jar maraschino cherries, drained and chopped
1 cup chopped pecans
In large bowl, combine mashed bananas and pineapple and let stand 5 minutes. Add whipped topping, sour cream, sugar, fruit cocktail, cherries (and pecans, if desired) Combine well and freeze in 9x11 inch dish or individual serving dishes. Serves 18 to 20.
This tastes like a banana split.
1 (20 oz.) can crushed pineapple, partly drained
2 (9 oz) cartons nondairy whipped topping
1 cup sour cream
1 1/2 cup sugar
1 (20 oz) can fruit cocktail, drained
1 (8 oz) jar maraschino cherries, drained and chopped
1 cup chopped pecans
In large bowl, combine mashed bananas and pineapple and let stand 5 minutes. Add whipped topping, sour cream, sugar, fruit cocktail, cherries (and pecans, if desired) Combine well and freeze in 9x11 inch dish or individual serving dishes. Serves 18 to 20.
This tastes like a banana split.
Fruit Salad
1 medium size can mandarin oranges, drained well (I use peaches).
1 medium size can chunk pineapple, drain well
1 jar maraschino cherries, cut into halves
1/2 doz or more bananas, peeled and sliced
Sliced strawberries
1 can mandarin pie filling (I use peach) - put in last
Any fresh fruit can be used
Mix all fruit together and let stand several hours; fold in 1 can pie filling. Do not freeze.
This will last up to four days.
1 medium size can chunk pineapple, drain well
1 jar maraschino cherries, cut into halves
1/2 doz or more bananas, peeled and sliced
Sliced strawberries
1 can mandarin pie filling (I use peach) - put in last
Any fresh fruit can be used
Mix all fruit together and let stand several hours; fold in 1 can pie filling. Do not freeze.
This will last up to four days.
Champagne Salad
8 oz sour cream, softened
3/4 cup sugar
1 box thawed strawberries with juice
1 can pineapple chunks, drained
2 sliced bananas
12 oz cool whip
Mix well the cream cheese and sugar. Add strawberries, pineapple, and bananas. Fold in cool whip. Place in freezer. Remove 30 min before serving.
3/4 cup sugar
1 box thawed strawberries with juice
1 can pineapple chunks, drained
2 sliced bananas
12 oz cool whip
Mix well the cream cheese and sugar. Add strawberries, pineapple, and bananas. Fold in cool whip. Place in freezer. Remove 30 min before serving.
Twice Baked Potatoes
6-8 lg baking potatoes
1/2 cup butter
12 oz sour cream
1 1/2 cup shredded cheddar cheese
1 1/2 cup bacon
2 cloves minced garlic
4 green onions
Wash potatoes well, coat well with butter or cooking oil, pierce with knife and bake 60 min at 350. Cut tops off lengthwise, save potato skins if desired. Scoop insides of potatoes into large mixing bowl, mash with butter, sour cream, 1 cup of cheese, bacon (reserve some for topping) and pepper to taste. Place the filling back into the potato and top with cheese, green onions and bacon bits. Place back in oven to keep warm until serving.
1/2 cup butter
12 oz sour cream
1 1/2 cup shredded cheddar cheese
1 1/2 cup bacon
2 cloves minced garlic
4 green onions
Wash potatoes well, coat well with butter or cooking oil, pierce with knife and bake 60 min at 350. Cut tops off lengthwise, save potato skins if desired. Scoop insides of potatoes into large mixing bowl, mash with butter, sour cream, 1 cup of cheese, bacon (reserve some for topping) and pepper to taste. Place the filling back into the potato and top with cheese, green onions and bacon bits. Place back in oven to keep warm until serving.
Stuffed Green Peppers
4 peppers
2 tbspn margarine
1/2 lb ground beef
3 tbspn minced onion
1 cup hot boiled rice
1/2 tsp salt, paprika, celery seed, worchestershire
Melt margarine in pan. Add beef and onion; saute. Add rice, salt, paprika, celery seed or worchestershire sauce. Fill peppers with mixture and bake 375-400 for 10-15 minutes.
2 tbspn margarine
1/2 lb ground beef
3 tbspn minced onion
1 cup hot boiled rice
1/2 tsp salt, paprika, celery seed, worchestershire
Melt margarine in pan. Add beef and onion; saute. Add rice, salt, paprika, celery seed or worchestershire sauce. Fill peppers with mixture and bake 375-400 for 10-15 minutes.
Meatb
1/3 cup chopped green onions
1/4 cup seasoned bread crumbs
3 tablespoons grated parmesan cheese
1 lb ground beef
1 loaf (pound) italian bread, cut into 1 inch slices
1 packages (8 ounces) cream cheese, softened
1/2 cup mayo
1 tsp italian seasoning
1/4 tsp pepper
2 cups (8 ounces) shredded mozzarella cheese, divided
1 jar (28 ounces) spag sauce
1 cup water
2 garlic cloves, minced
In bowl, combine onions, crumbs and parm cheese. Add beef and mix well. Shape into 1 inch balls; place on a rack in a shallow baking pan. Bake at 400 degrees for 15-20 minutes or until no longer pink. Meanwhile, arrange bread in a single layer ungreased 13X9X12 baking dish (all bread might not be used). Combine cream cheese, mayo, italian seasoning and pepper; spread over bread. Sprinkle with remaining mozzarella cheese. Bake, uncovered at 350 for 30 minutes or until heated through.
DO NOT USE LIGHT OR FAT FREE MAYO......
1/4 cup seasoned bread crumbs
3 tablespoons grated parmesan cheese
1 lb ground beef
1 loaf (pound) italian bread, cut into 1 inch slices
1 packages (8 ounces) cream cheese, softened
1/2 cup mayo
1 tsp italian seasoning
1/4 tsp pepper
2 cups (8 ounces) shredded mozzarella cheese, divided
1 jar (28 ounces) spag sauce
1 cup water
2 garlic cloves, minced
In bowl, combine onions, crumbs and parm cheese. Add beef and mix well. Shape into 1 inch balls; place on a rack in a shallow baking pan. Bake at 400 degrees for 15-20 minutes or until no longer pink. Meanwhile, arrange bread in a single layer ungreased 13X9X12 baking dish (all bread might not be used). Combine cream cheese, mayo, italian seasoning and pepper; spread over bread. Sprinkle with remaining mozzarella cheese. Bake, uncovered at 350 for 30 minutes or until heated through.
DO NOT USE LIGHT OR FAT FREE MAYO......
Baked Potato Soup
6 lg baking potatoes
1/2 stick butter or margarine
1/2 cup flour
7 cups milk
1 bunch green onions
1/2 lb bacon, cooked and crumbled
1 1/2 cups cheddar cheese - grated
1 cup sour cream
To taste salt and pepper
Bake or microwave potatoes until done; let cool. Peel and cut potatoes into bite size pieces.
Large pot on medium heat, melt butter, add flour and stir until blended. Increase heat to med-high, slowly adding milk until mixture is almost to a boil. Add potatoes, green onions and bacon. Stir in cheese and sour cream. Salt and pepper to taste. Continue heating until cheese is melted and soup is heated through.
1/2 stick butter or margarine
1/2 cup flour
7 cups milk
1 bunch green onions
1/2 lb bacon, cooked and crumbled
1 1/2 cups cheddar cheese - grated
1 cup sour cream
To taste salt and pepper
Bake or microwave potatoes until done; let cool. Peel and cut potatoes into bite size pieces.
Large pot on medium heat, melt butter, add flour and stir until blended. Increase heat to med-high, slowly adding milk until mixture is almost to a boil. Add potatoes, green onions and bacon. Stir in cheese and sour cream. Salt and pepper to taste. Continue heating until cheese is melted and soup is heated through.
Baked Mashed Potatoes
5 pounds Yukon Gold potatoes, peeled and cubed
1/2 cup butter
1/4 cup milk
1 (8 ounce) package cream cheese, softened
1 onion, grated (I substituted 2 Tbsp. minced garlic)
1 egg
salt and pepper to taste
(I also topped the potatoes with grated cheddar cheese about 10 minutes before they finished cooking)
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but firm, about 15 minutes; drain. In a large bowl, mash potatoes with the butter and milk. With a hand mixer, beat in cream cheese and onion. In a small bowl, beat the egg with a little bit of the mashed potatoes. Stir into potatoes, and season with salt and pepper. Transfer to a 2 quart casserole dish.
Bake 1 hour in the preheated oven, or until puffy and lightly browned.
1/2 cup butter
1/4 cup milk
1 (8 ounce) package cream cheese, softened
1 onion, grated (I substituted 2 Tbsp. minced garlic)
1 egg
salt and pepper to taste
(I also topped the potatoes with grated cheddar cheese about 10 minutes before they finished cooking)
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but firm, about 15 minutes; drain. In a large bowl, mash potatoes with the butter and milk. With a hand mixer, beat in cream cheese and onion. In a small bowl, beat the egg with a little bit of the mashed potatoes. Stir into potatoes, and season with salt and pepper. Transfer to a 2 quart casserole dish.
Bake 1 hour in the preheated oven, or until puffy and lightly browned.
Super Easy Lasgana
*1 box no boil lasagna noodles (you need 9 noodles, but usually 12 come in the pack)
*1 lb ground beef
*2 20oz canned spaghetti sauce
*1 tub of Riocotta cheese (don't know the ounces...guessing around 50oz)
*3 cups italian OR mozzarella shredded cheese
-Preheat oven to 350 degrees.
-Fry and drain the ground beef.
-Combine the beef and sauce.
-Use a 9x13 dish/pan. Put a little sauce in the bottom.
-Put 3 noodles across the bottom of the pan.
-Spread sauce/beef across the 3 noodles.
-Put a few (6) dallops of riocotta cheese (doesn't spread easily) then sprinkle the shredding cheese.
-Continue layering (1)noodles (2) sauce/beef (3) cheese, a total of three times (three layers).
Cover with foil (I forgot to do this last time and it turned out just fine). Bake at 350 for 45 min, uncover and bake for another 10 minutes.
Sprinkle with parmesan cheese if you'd like.
*1 lb ground beef
*2 20oz canned spaghetti sauce
*1 tub of Riocotta cheese (don't know the ounces...guessing around 50oz)
*3 cups italian OR mozzarella shredded cheese
-Preheat oven to 350 degrees.
-Fry and drain the ground beef.
-Combine the beef and sauce.
-Use a 9x13 dish/pan. Put a little sauce in the bottom.
-Put 3 noodles across the bottom of the pan.
-Spread sauce/beef across the 3 noodles.
-Put a few (6) dallops of riocotta cheese (doesn't spread easily) then sprinkle the shredding cheese.
-Continue layering (1)noodles (2) sauce/beef (3) cheese, a total of three times (three layers).
Cover with foil (I forgot to do this last time and it turned out just fine). Bake at 350 for 45 min, uncover and bake for another 10 minutes.
Sprinkle with parmesan cheese if you'd like.
Hamburger Steak with onions and gravy
* 1 pound ground beef
* 1 egg
* 1/4 cup bread crumbs
* 1/8 teaspoon ground black pepper
* 1/2 teaspoon seasoned salt
* 1/2 teaspoon onion powder
* 1/2 teaspoon garlic powder
* 1 teaspoon Worcestershire sauce
* 1 tablespoon vegetable oil
* 1 cup thinly sliced onion
* 2 tablespoons all-purpose flour
* 1 can beef broth
* 1 tablespoon cooking sherry
* 1/2 teaspoon seasoned salt
DIRECTIONS:
1. In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
2. Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
3. Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. Serve with mashed potatoes.
* 1 egg
* 1/4 cup bread crumbs
* 1/8 teaspoon ground black pepper
* 1/2 teaspoon seasoned salt
* 1/2 teaspoon onion powder
* 1/2 teaspoon garlic powder
* 1 teaspoon Worcestershire sauce
* 1 tablespoon vegetable oil
* 1 cup thinly sliced onion
* 2 tablespoons all-purpose flour
* 1 can beef broth
* 1 tablespoon cooking sherry
* 1/2 teaspoon seasoned salt
DIRECTIONS:
1. In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
2. Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
3. Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. Serve with mashed potatoes.
Triple Cheese Macaroni
8 oz (1 cup) elbow macaroni
2 eggs
3/4 cup whole milk
1/2 cup half & half
1/2 cup heavy cream
1/2 tsp chopped parsley
1/4 tsp sugar
pinch cayenne pepper
3/4 tsp sea salt
1/2 tbsp ranch seasoning or grill seasoning
10 oz sharp cheddar cheese, grated
5 oz monterey jack cheese, grated (I used pepper jack, which I HIGHLY recommend)
5 oz parmesan cheese, grated (we use green can stuff)
preheat oven 350.
cook macaroni for 1 minute less than package says (as noodles will continue to cook in the oven)
mix eggs and all ingredients except cheese in a mixing bowl.
add cheeses.
add macaroni.
mix all and put in large baking dish.
cover with aluminum foil.
bake for 30 minutes, remove foil, and bake for an additional 5 minutes
2 eggs
3/4 cup whole milk
1/2 cup half & half
1/2 cup heavy cream
1/2 tsp chopped parsley
1/4 tsp sugar
pinch cayenne pepper
3/4 tsp sea salt
1/2 tbsp ranch seasoning or grill seasoning
10 oz sharp cheddar cheese, grated
5 oz monterey jack cheese, grated (I used pepper jack, which I HIGHLY recommend)
5 oz parmesan cheese, grated (we use green can stuff)
preheat oven 350.
cook macaroni for 1 minute less than package says (as noodles will continue to cook in the oven)
mix eggs and all ingredients except cheese in a mixing bowl.
add cheeses.
add macaroni.
mix all and put in large baking dish.
cover with aluminum foil.
bake for 30 minutes, remove foil, and bake for an additional 5 minutes
Chicken Enchiladas
1 clove garlic minced
1 8oz package of cream cheese
2 c. cubed chicken
1 jar salsa
1 medium onion chopped
1 small green pepper chopped
salt and pepper
1/2 brick velveeta or 1 jar cheese whiz
about 1/3 to 1/2 cup milk
8 soft tortilla shells
1tbsp butter
saute onions, pepper and garlic in butter until soft, add chicken and cook for about 5 minutes, add !/2 jar salsa and cream cheese and simmer covered, for about 15 minutes or until a thick sauce.
put tortillas in lightly greased lasagna pan, folded and microvave chopped velveeta or cheese whiz with milk for about a munute and stir until smooth sauce.
scoop chicken mixture into tortillas and fold and turn over so the seam side is down, pour cheese sauce over enchiladas. Bake at 350, uncovered for 10 minutes, take out and cover with foil and bake for another 15 minutes. Pour remaining salsa over enchiladas.
1 8oz package of cream cheese
2 c. cubed chicken
1 jar salsa
1 medium onion chopped
1 small green pepper chopped
salt and pepper
1/2 brick velveeta or 1 jar cheese whiz
about 1/3 to 1/2 cup milk
8 soft tortilla shells
1tbsp butter
saute onions, pepper and garlic in butter until soft, add chicken and cook for about 5 minutes, add !/2 jar salsa and cream cheese and simmer covered, for about 15 minutes or until a thick sauce.
put tortillas in lightly greased lasagna pan, folded and microvave chopped velveeta or cheese whiz with milk for about a munute and stir until smooth sauce.
scoop chicken mixture into tortillas and fold and turn over so the seam side is down, pour cheese sauce over enchiladas. Bake at 350, uncovered for 10 minutes, take out and cover with foil and bake for another 15 minutes. Pour remaining salsa over enchiladas.
Easy Cheeseburger Pie
1 pound lean ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup Original Bisquick mix
1 cup milk
2 eggs
1. Heat oven to 400�F. Grease 9-inch pie plate. Cook beef and onion until beef is brown; drain. Spread in pie plate; sprinkle with salt and cheese.
2. Stir in remaining ingredients until blended. Pour into pie plate.
3. Bake about 25 minutes or until knife inserted in center comes out clean. Cool 5 minutes.
I've also put in spaghetti sauce and mozzarella cheese for variety instead of the cheddar cheese.
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup Original Bisquick mix
1 cup milk
2 eggs
1. Heat oven to 400�F. Grease 9-inch pie plate. Cook beef and onion until beef is brown; drain. Spread in pie plate; sprinkle with salt and cheese.
2. Stir in remaining ingredients until blended. Pour into pie plate.
3. Bake about 25 minutes or until knife inserted in center comes out clean. Cool 5 minutes.
I've also put in spaghetti sauce and mozzarella cheese for variety instead of the cheddar cheese.
Chicken Parmesean
1. preheat the oven to 400 degrees.
2. sprinkle salt and pepper on 1 lb boneless chicken breast pieces.
3. arrange three bowls: the first with about a 1/2 cup of flour, the second with a beaten egg, and the third with about a cup of breadcrumbs.
4. heat 3 tablespoons of olive oil in a frying pan.
5. dip the chicken first in the flour, then in the egg, then in the breadcrumbs. transfer to the frying pan immediately and brown on both sides (about 2 minutes per side). the chicken does not need to be cooked all the way through.
6. cover the bottom of a large baking dish with tomato sauce. then, place the chicken pieces in the baking dish and top with more sauce and shredded mozzarella cheese.
7. bake in oven 20 minutes or until chicken is cooked through and mozzarella has melted.
2. sprinkle salt and pepper on 1 lb boneless chicken breast pieces.
3. arrange three bowls: the first with about a 1/2 cup of flour, the second with a beaten egg, and the third with about a cup of breadcrumbs.
4. heat 3 tablespoons of olive oil in a frying pan.
5. dip the chicken first in the flour, then in the egg, then in the breadcrumbs. transfer to the frying pan immediately and brown on both sides (about 2 minutes per side). the chicken does not need to be cooked all the way through.
6. cover the bottom of a large baking dish with tomato sauce. then, place the chicken pieces in the baking dish and top with more sauce and shredded mozzarella cheese.
7. bake in oven 20 minutes or until chicken is cooked through and mozzarella has melted.
Southwest Chicken
Two chicken breasts,"poached" (I usually just say boiled) and shredded
Two cans of cream of "something" soup (I prefer celery, but the original recipe called for chicken)
Between 8 and 16 oz. of cream cheese
1 c. uncooked rice
1 small to medium onion, finely chopped
2 c. cheddar cheese
2 cans tomatoes & chilis (like Ro-tel)
Chili powder
Salt & pepper to taste
After you poach the chicken breasts, cook the rice in the broth left over, adding water or subtracting broth, to get the right proportions for the type of rice you use.
Layer the rice, chicken, and onions, and sprinkle with chili powder, as much or as little as you like. Continue layering the cream soup and sour cream. Top with cheese. If you are making the dish ahead of time, stop here and store overnight. Then put the tomatoes on top and bake until hot (about 30 minutes if you cook it immediately after making rice, or 1 hour if it's been refrigerated).
After you make it the first time, you may want to play around with the proportion of ingredients (I usually use about 1.5 cans of soup and just layer the sour cream until it covers whatever's below it -- it can be up to a whole tub). Good thing about this dish is you can make as much or as little as you want (just make more rice & chicken), and you can make it in advance.
Two cans of cream of "something" soup (I prefer celery, but the original recipe called for chicken)
Between 8 and 16 oz. of cream cheese
1 c. uncooked rice
1 small to medium onion, finely chopped
2 c. cheddar cheese
2 cans tomatoes & chilis (like Ro-tel)
Chili powder
Salt & pepper to taste
After you poach the chicken breasts, cook the rice in the broth left over, adding water or subtracting broth, to get the right proportions for the type of rice you use.
Layer the rice, chicken, and onions, and sprinkle with chili powder, as much or as little as you like. Continue layering the cream soup and sour cream. Top with cheese. If you are making the dish ahead of time, stop here and store overnight. Then put the tomatoes on top and bake until hot (about 30 minutes if you cook it immediately after making rice, or 1 hour if it's been refrigerated).
After you make it the first time, you may want to play around with the proportion of ingredients (I usually use about 1.5 cans of soup and just layer the sour cream until it covers whatever's below it -- it can be up to a whole tub). Good thing about this dish is you can make as much or as little as you want (just make more rice & chicken), and you can make it in advance.
All Season Chicken
1 1/2 cups chili sauce
3/4 cup red wine vinegar
1 1/2 Tbsp horseradish
1 tsp salt
2 garlic cloves, halved
4 chicken breasts
Combine chili sauce, vinegar, horseradish, salt, and garlic in bowl. Reserve 1/2 of mixture. Place chicken breasts in bowl and press to cover with marinade. Cover and let sit for 5-15 minutes.
Saute or grill chicken.
Heat reserved marinade over low heat and serve with chicken.
3/4 cup red wine vinegar
1 1/2 Tbsp horseradish
1 tsp salt
2 garlic cloves, halved
4 chicken breasts
Combine chili sauce, vinegar, horseradish, salt, and garlic in bowl. Reserve 1/2 of mixture. Place chicken breasts in bowl and press to cover with marinade. Cover and let sit for 5-15 minutes.
Saute or grill chicken.
Heat reserved marinade over low heat and serve with chicken.
Steak Sandwhiches
1 lb shaved steak (we like to use Trader Joe's)
1-2 medium onions, sliced
1-2 medium sweet peppers- red, green or yellow
2-3 tbs worcestershire sauce
1/4 tsp fresh ground pepper
1 clove minced garlic
4 buns, sourdough bread, or foccaccia (Trader Joes has sandwich-sized foccaccia that we love for this)
slices of swiss, provolone, or cheddar
Saute onions and peppers in small amount of olive oil. Once onion is translucent, add shaved steak slowly so that it doesn't get bunched together. Add worcestershire sauce, pepper and garlic, and cook until steak is to your liking. Toast or broil your bread, add cheese, and enjoy!
1-2 medium onions, sliced
1-2 medium sweet peppers- red, green or yellow
2-3 tbs worcestershire sauce
1/4 tsp fresh ground pepper
1 clove minced garlic
4 buns, sourdough bread, or foccaccia (Trader Joes has sandwich-sized foccaccia that we love for this)
slices of swiss, provolone, or cheddar
Saute onions and peppers in small amount of olive oil. Once onion is translucent, add shaved steak slowly so that it doesn't get bunched together. Add worcestershire sauce, pepper and garlic, and cook until steak is to your liking. Toast or broil your bread, add cheese, and enjoy!
Potato Cheese Soup
4 large baking potatoes, peeled and cubed
enough chicken or vegetable stock to cover them
1 small onion, diced
1 rib of celery, diced
1 carrot, diced
1 or 2 cloves of garlic (depending on how much you like garlic), chopped fine
2 T olive oil
2 cups shredded sharp cheddar cheese
1 pint half and half.
Put the potatoes on to boil in the chicken or veggie stock, then lower to a simmer and cook covered. In the meanwhile, in a skillet over medium heat, put the oil, onion, celery, carrot, and garlic. Sweat the ingredients until onion is translucent and carrot is soft. Put the whole thing in with the potatoes.
When the potatoes are cooked thru, remove from heat and mash. I use a potato masher - I like some lumps in my soup. If you want completely smooth, pureed soup, use a food processor or a blender, working in batches. Once the soup is mashed or blended, add the cheese and the cream. Return to heat, stirring, until warm all the way thru and cheese is completely melted.
Serve with crusty bread and a spinach salad on the side.
enough chicken or vegetable stock to cover them
1 small onion, diced
1 rib of celery, diced
1 carrot, diced
1 or 2 cloves of garlic (depending on how much you like garlic), chopped fine
2 T olive oil
2 cups shredded sharp cheddar cheese
1 pint half and half.
Put the potatoes on to boil in the chicken or veggie stock, then lower to a simmer and cook covered. In the meanwhile, in a skillet over medium heat, put the oil, onion, celery, carrot, and garlic. Sweat the ingredients until onion is translucent and carrot is soft. Put the whole thing in with the potatoes.
When the potatoes are cooked thru, remove from heat and mash. I use a potato masher - I like some lumps in my soup. If you want completely smooth, pureed soup, use a food processor or a blender, working in batches. Once the soup is mashed or blended, add the cheese and the cream. Return to heat, stirring, until warm all the way thru and cheese is completely melted.
Serve with crusty bread and a spinach salad on the side.
Vodka Sauce (with noodles)
Vodka Sauce:
1/4 cup butter
1/2 yellow or white onion
2 cloves of garlic
1/2 large red pepper or one whole small/medium pepper (key ingredient)
1/2 - 2/3 cups vodka
28 0z. can of tomato sauce (Hunts, etc)
1/2 pint of whipping cream
pinch of sugar
salt to taste
Important -- one splatter screen!
Melt the butter in a pan, taking care not to brown it too much
Cut the onions into thin rings, sautee in the butter. Add the 2 cloves of garlic and the cubed red peppers to the butter while the onion is sauteeing. Sautee until onions are almost see-through and peppers are soft (ish).
Add vodka. Stir. Simmer for 10 minutes to make sure all the alcohol is cooked out.
Add tomato sauce. Add the pinch of sugar. Stir completely. Put the splatter screen over the pan and let it reduce for 10-15 mins. Stir occasionally.
When it looks fairly well reduced (ie. the total volume has gone down about 1/3), add the whipping cream. Stir completely. Replace splatter screen. Stir occasionally for about 15 mins until the mixture is reduced to a thick sauce.
Serve with penne or fusilli. Serves about 5.
1/4 cup butter
1/2 yellow or white onion
2 cloves of garlic
1/2 large red pepper or one whole small/medium pepper (key ingredient)
1/2 - 2/3 cups vodka
28 0z. can of tomato sauce (Hunts, etc)
1/2 pint of whipping cream
pinch of sugar
salt to taste
Important -- one splatter screen!
Melt the butter in a pan, taking care not to brown it too much
Cut the onions into thin rings, sautee in the butter. Add the 2 cloves of garlic and the cubed red peppers to the butter while the onion is sauteeing. Sautee until onions are almost see-through and peppers are soft (ish).
Add vodka. Stir. Simmer for 10 minutes to make sure all the alcohol is cooked out.
Add tomato sauce. Add the pinch of sugar. Stir completely. Put the splatter screen over the pan and let it reduce for 10-15 mins. Stir occasionally.
When it looks fairly well reduced (ie. the total volume has gone down about 1/3), add the whipping cream. Stir completely. Replace splatter screen. Stir occasionally for about 15 mins until the mixture is reduced to a thick sauce.
Serve with penne or fusilli. Serves about 5.
Chicken Alfredo Tortillas
4 boneless skinless chicken breasts
1/2 of a yellow onion, finely chopped
2 cloves garlic, minced, pressed, whatever you call it!
1 1/2 cup sliced fresh mushrooms
1/3 cup water
1 1/3 stick butter
1 small carton whipping cream (i'm not sure on the ounces, but it's about the size of a milk carton you would get in elementary school!)
1 triangle parmesan cheese, grated (once again, not sure on the ounces, might be 16, might be 8)
2 cups provolone cheese
2 cups swiss cheese
4 flour tortillas
salt
pepper
Preheat oven to about 350.
Chicken:
Grill or bake chicken, cut into bite size pieces (you can also cut the raw chicken and cook in skillet, but I hate dealing with raw chicken).
In skillet, add 1/3 stick butter and salt and pepper to taste.
Keep warm.
Veggies:
Combine mushrooms, garlic, onion and water in another skillet. Sautee until water is almost gone.
Sauce:
This is the best part. YOU HAVE TO MAKE THE SAUCE...NOT JUST ADD ANY STORE-BOUGHT ALFREDO SAUCE!
Melt stick of butter.
Once it's melted, add whipping cream until near boiling. Reduce heat.
Slowly stir in grated parmesan cheese (I use a fork). Make sure to do this slowly...you don't want the cheese to form a chunk.
Place 4 tortillas in greased baking dish, with the sides of each facing up.
Put even amounts of chicken in each.
Add even amounts of veggie mix to each.
Pour some sauce in each one.
Add provolone and swiss cheese to each.
Close each tortilla and pour rest of sauce over the top to keep them closed.
Bake for about 15-20 minutes and ENJOY!
1/2 of a yellow onion, finely chopped
2 cloves garlic, minced, pressed, whatever you call it!
1 1/2 cup sliced fresh mushrooms
1/3 cup water
1 1/3 stick butter
1 small carton whipping cream (i'm not sure on the ounces, but it's about the size of a milk carton you would get in elementary school!)
1 triangle parmesan cheese, grated (once again, not sure on the ounces, might be 16, might be 8)
2 cups provolone cheese
2 cups swiss cheese
4 flour tortillas
salt
pepper
Preheat oven to about 350.
Chicken:
Grill or bake chicken, cut into bite size pieces (you can also cut the raw chicken and cook in skillet, but I hate dealing with raw chicken).
In skillet, add 1/3 stick butter and salt and pepper to taste.
Keep warm.
Veggies:
Combine mushrooms, garlic, onion and water in another skillet. Sautee until water is almost gone.
Sauce:
This is the best part. YOU HAVE TO MAKE THE SAUCE...NOT JUST ADD ANY STORE-BOUGHT ALFREDO SAUCE!
Melt stick of butter.
Once it's melted, add whipping cream until near boiling. Reduce heat.
Slowly stir in grated parmesan cheese (I use a fork). Make sure to do this slowly...you don't want the cheese to form a chunk.
Place 4 tortillas in greased baking dish, with the sides of each facing up.
Put even amounts of chicken in each.
Add even amounts of veggie mix to each.
Pour some sauce in each one.
Add provolone and swiss cheese to each.
Close each tortilla and pour rest of sauce over the top to keep them closed.
Bake for about 15-20 minutes and ENJOY!
Beef Stroganoff
1 lb ground meat or strips of top round
1 can cream of mushroom soup
1 can mushrooms
1 chopped onion
ketchup
A1 sauce
1 small container of sour cream
Noodles (any kind cooked according to package)
Brown the meat, saute the onions and mushrooms. Add the soup. Add enough ketchup to make the sauce a salmon color. Add a splash of A1 sauce. Cook for about 30 minutes to an hour on low, low heat. Add sour cream. Mix with noodles. Serve with a nice salad and enjoy!
(Add more soup if you want to make more sauce.)
1 can cream of mushroom soup
1 can mushrooms
1 chopped onion
ketchup
A1 sauce
1 small container of sour cream
Noodles (any kind cooked according to package)
Brown the meat, saute the onions and mushrooms. Add the soup. Add enough ketchup to make the sauce a salmon color. Add a splash of A1 sauce. Cook for about 30 minutes to an hour on low, low heat. Add sour cream. Mix with noodles. Serve with a nice salad and enjoy!
(Add more soup if you want to make more sauce.)
Candied Chicken
4 skinless, boneless chicken breast halves
3/4 cup and 2 teaspoons dry bread crumbs
2-1/2 teaspoons all-purpose flour
1-1/4 teaspoons dried oregano
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1-1/4 teaspoons vegetable oil
1/2 cup and 1 tablespoon and 2 teaspoons packed brown sugar
1 tablespoon and 1-3/4 teaspoons prepared mustard
3 tablespoons and 1/2 teaspoon ketchup
1-1/4 teaspoons Worcestershire sauce
1-1/4 teaspoons soy sauce
1 tablespoon and 1-3/4 teaspoons grated onion
1/4 teaspoon salt
1/4 cup and 2 teaspoons water
4 pineapple rings
--------------------------------------------------------------------------------
DIRECTIONS:
Rinse chicken breasts and pat dry. In a shallow dish or bowl, mix together the bread crumbs, flour, oregano, 2 teaspoons salt and pepper. Heat oil in a large skillet over medium high heat; dredge chicken in bread crumb mixture and brown in skillet, about 3 to 4 minutes each side. Layer chicken in 2 lightly greased 9x13 inch baking dishes.
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan over low heat, combine the brown sugar, mustard, ketchup, Worcestershire sauce, soy sauce, onion, 1/2 teaspoon salt and water. Bring to a boil, and pour over chicken. Cover baking dishes with aluminum foil.
Bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear. Top each piece with a pineapple ring, and serve.
3/4 cup and 2 teaspoons dry bread crumbs
2-1/2 teaspoons all-purpose flour
1-1/4 teaspoons dried oregano
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1-1/4 teaspoons vegetable oil
1/2 cup and 1 tablespoon and 2 teaspoons packed brown sugar
1 tablespoon and 1-3/4 teaspoons prepared mustard
3 tablespoons and 1/2 teaspoon ketchup
1-1/4 teaspoons Worcestershire sauce
1-1/4 teaspoons soy sauce
1 tablespoon and 1-3/4 teaspoons grated onion
1/4 teaspoon salt
1/4 cup and 2 teaspoons water
4 pineapple rings
--------------------------------------------------------------------------------
DIRECTIONS:
Rinse chicken breasts and pat dry. In a shallow dish or bowl, mix together the bread crumbs, flour, oregano, 2 teaspoons salt and pepper. Heat oil in a large skillet over medium high heat; dredge chicken in bread crumb mixture and brown in skillet, about 3 to 4 minutes each side. Layer chicken in 2 lightly greased 9x13 inch baking dishes.
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan over low heat, combine the brown sugar, mustard, ketchup, Worcestershire sauce, soy sauce, onion, 1/2 teaspoon salt and water. Bring to a boil, and pour over chicken. Cover baking dishes with aluminum foil.
Bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear. Top each piece with a pineapple ring, and serve.
Macaroni Salad
2 cups elbow macaroni
sweet pickles
1/3 bell pepper
1 green onion bundle
1 block cheddar cheese, grated
� - � cup mayonnaise
1/3 cup sour cream
Catalina dressing
Boil macaroni. Chop pickles, pepper and onion and add to cooked macaroni. Add remaining ingredients.
sweet pickles
1/3 bell pepper
1 green onion bundle
1 block cheddar cheese, grated
� - � cup mayonnaise
1/3 cup sour cream
Catalina dressing
Boil macaroni. Chop pickles, pepper and onion and add to cooked macaroni. Add remaining ingredients.
Potato Salad
4-5 potatoes, peeled
4-5 eggs
celery
green onion
sweet pickles
mayonnaise
Boil potatoes until soft. Combine with remaining ingredients.
4-5 eggs
celery
green onion
sweet pickles
mayonnaise
Boil potatoes until soft. Combine with remaining ingredients.
Cheesy Mexican Roll Ups
9 lasagna noodles (cook and drain)
1-8 oz. soft cream cheese
2 c. shredded cheddar cheese
2 c. shredded mozzarella cheese
1-16 oz. taco sauce
1-4 oz. green chilies
1/2 c. chopped onions
1 tsp. cumin
1/2 tsp. oregano
Mix cream cheese, 1 1/2 cups of each cheddar and mozzarella cheeses, 1/3 c taco sauce, green chilies, onion, and spices. Mix well. Spread large spponful on lasagna noodle and roll up. Pour 1/2 c. taco sauce in bottom on 8x8 baking dish. Put rolls in pan. Top with rest of sauce and sprinkle with cheese. Bake at 350 for 30 minutes. Garnish with tomatoes and green onions.
1-8 oz. soft cream cheese
2 c. shredded cheddar cheese
2 c. shredded mozzarella cheese
1-16 oz. taco sauce
1-4 oz. green chilies
1/2 c. chopped onions
1 tsp. cumin
1/2 tsp. oregano
Mix cream cheese, 1 1/2 cups of each cheddar and mozzarella cheeses, 1/3 c taco sauce, green chilies, onion, and spices. Mix well. Spread large spponful on lasagna noodle and roll up. Pour 1/2 c. taco sauce in bottom on 8x8 baking dish. Put rolls in pan. Top with rest of sauce and sprinkle with cheese. Bake at 350 for 30 minutes. Garnish with tomatoes and green onions.
Beer and Cheese Soup
1/2 c. butter
3 c. chicken broth
1 tbsp. Worcestershire sauce
1/2 c. chives
1 c. flour
16 oz. Cheez Whiz
6 oz. beer or non-alcoholic beer
1 1/2 c. cream
Melt butter. Add broth and add small amount of broth to flour; mix, then add to butter mixture. Remove from heat, beat with wire whip. Add remaining ingredients. Cook on low in slow cooker 4 hours or all day. Top with popcorn.
I omit the chives (DH hates them) and don't use popcorn. Also, I used Bud Light. The recipe says 16 ounces of Cheez Whiz, but it comes in a 15 ounce jar...that works and tastes just fine.
If you check on it and it looks really buttery, don't worry, it will sort itself out. Stir it before you serve.
You can serve it in a sourdough bread bowl from Atlanta Bread Company, Corner Bakery or probably Panera.
3 c. chicken broth
1 tbsp. Worcestershire sauce
1/2 c. chives
1 c. flour
16 oz. Cheez Whiz
6 oz. beer or non-alcoholic beer
1 1/2 c. cream
Melt butter. Add broth and add small amount of broth to flour; mix, then add to butter mixture. Remove from heat, beat with wire whip. Add remaining ingredients. Cook on low in slow cooker 4 hours or all day. Top with popcorn.
I omit the chives (DH hates them) and don't use popcorn. Also, I used Bud Light. The recipe says 16 ounces of Cheez Whiz, but it comes in a 15 ounce jar...that works and tastes just fine.
If you check on it and it looks really buttery, don't worry, it will sort itself out. Stir it before you serve.
You can serve it in a sourdough bread bowl from Atlanta Bread Company, Corner Bakery or probably Panera.
Mexican Casserole
3 boxes Jiffy cornmuffin mix
1 lb ground beef
1/4 cup chopped onion (optional)
1 can nacho cheese soup (fiesta nacho cheese is what campbell's calls it, I think)
1 can zesty tomato soup (if you can't find it, plain ol' tomato is fine)
8 ounce jar picante sauce
1 small can chopped olives
Shredded cheddar cheese
Mix the Jiffy cornbread according to the box. Set aside
Brown the ground beef and drain it. If you opt to use the onions, put them in as you're browning the beef. Dump in all the ingredients except the cornbread mix and stir it all up. Pour half the cornbread mix in the bottom of a 9x13 casserole dish. Pour the meat mixture on top of the cornbread mix. Pour the other half of the cornbread mix on top of the meat mixture. Bake at the temperature specified on the box of cornbread until a knife inserted into the casserole comes out with no raw cornbread on it. Sprinkle cheese on top of the casserole and cook it just long enough for it to melt, but not burn. Typically, it takes 30-35 minutes for the casserole to cook.
1 lb ground beef
1/4 cup chopped onion (optional)
1 can nacho cheese soup (fiesta nacho cheese is what campbell's calls it, I think)
1 can zesty tomato soup (if you can't find it, plain ol' tomato is fine)
8 ounce jar picante sauce
1 small can chopped olives
Shredded cheddar cheese
Mix the Jiffy cornbread according to the box. Set aside
Brown the ground beef and drain it. If you opt to use the onions, put them in as you're browning the beef. Dump in all the ingredients except the cornbread mix and stir it all up. Pour half the cornbread mix in the bottom of a 9x13 casserole dish. Pour the meat mixture on top of the cornbread mix. Pour the other half of the cornbread mix on top of the meat mixture. Bake at the temperature specified on the box of cornbread until a knife inserted into the casserole comes out with no raw cornbread on it. Sprinkle cheese on top of the casserole and cook it just long enough for it to melt, but not burn. Typically, it takes 30-35 minutes for the casserole to cook.
Recipe holder
I just wanted to find an easier way to locate recipes that I would like to try online. I am always looking for new recipes because we get tired of the same old thing.
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