I made this last night and while the chicken was good there wasn't a lot of flavor. Probably needs the cheese that it calls for in the original recipe... so add something extra to give extra flavor.
3-4 lb chicken (whole) or 4-6 chicken breasts or chicken thighs
1 cup water
1 can cream of mushroom
1 cup sliced mushrooms
1 cup sliced onion
1 cup sliced carrot
1/2 Tbs minced garlic
1 Tbs dried basil
1 Tbs dried oregano
1/2 cup Parmesan cheese
Prepare the chicken by salt and peppering it. I score the top and bottom to help flavors seep in.
In the pressure cooker set to saute and add the onions, garlic, carrot, and mushrooms for 5 minutes or until the onion is becoming translucent. Then add the basil and oregano. Stir and turn off.
Now pour in the water and cream of mushroom soup (I mix them together first and then add). Put the chicken in and lock the lid. Make sure to check that your valve is closed.
Program the cooker on high pressure for 25 minutes if the chicken is completely thawed and 30 minutes if it is slightly frozen and 15 minutes if you are using 4-6 chicken breasts or chicken thighs. Then push start.
When cooking meat it is said to be a good idea to do a slow release with it so the meat absorbs all the flavors. You can even leave it all day if you are good enough to prepare it in the morning.
Before serving boil your noodles and serve hot.
Original recipe click here. It has more cheeses in it and Marsala dry wine.
Showing posts with label main dish. Show all posts
Showing posts with label main dish. Show all posts
Thursday, September 26, 2013
Meat Loaf with Potatoes and Carrots
Meat Loaf
2 eggs
1 1/2 lbs ground meat (can use beef, veal, or pork)
1 cup finely chopped onion
3/4 cup quick oats
1/2 catsup or chili sauce
1 tsp salt
1/2 tsp garlic
pepper to taste
Mix all the ingredients for the meat loaf. Form it into a circle smaller than the size of pressure cooker insert, and set on a large piece of tin foil and wrap it up.
Putting it all together - Cover the bottom of pressure cooker with potatoes. Maybe 3-5 red potatoes depending on the size. Then lay the meat loaf on top. In another sheet of tin foil cut up some veggies like carrots or whatever you want and wrap them. Set on top of the meat loaf.
Set on HIGH pressure for 10 minutes. When it is done release the quick release valve and remove food. The meat loaf looks really ugly so turn on your broiler and stick it in for 3-5 minutes. Serve. This is so yummy!
Original recipe has parsley in it but I don't usually have parsley on hand so I omitted it. LaDene M. Denniston gave this recipe to me when taking a class from Kitchen Kneads.
2 eggs
1 1/2 lbs ground meat (can use beef, veal, or pork)
1 cup finely chopped onion
3/4 cup quick oats
1/2 catsup or chili sauce
1 tsp salt
1/2 tsp garlic
pepper to taste
Mix all the ingredients for the meat loaf. Form it into a circle smaller than the size of pressure cooker insert, and set on a large piece of tin foil and wrap it up.
Putting it all together - Cover the bottom of pressure cooker with potatoes. Maybe 3-5 red potatoes depending on the size. Then lay the meat loaf on top. In another sheet of tin foil cut up some veggies like carrots or whatever you want and wrap them. Set on top of the meat loaf.
Set on HIGH pressure for 10 minutes. When it is done release the quick release valve and remove food. The meat loaf looks really ugly so turn on your broiler and stick it in for 3-5 minutes. Serve. This is so yummy!
Original recipe has parsley in it but I don't usually have parsley on hand so I omitted it. LaDene M. Denniston gave this recipe to me when taking a class from Kitchen Kneads.
Sunday, March 10, 2013
Beef or chicken Schnitzel
So... I of course changed this recipe too...
(4-6)Some thin pieces of meat (if you have a thick piece of meat slice it in half)
1 egg
1 tablespoon water
2 cups dry breadcrumbs (more or less with the amount of meat you have)
2 tsp garlic powder
2 tsp salt
1/4 cup grated Parmesan cheese
some oil to cook the schnitzel in.
After you get your thin pieces of meat pound both sides with a meat tenderizer thing. (thin pieces of meat make it easier to cook)
Mix egg and water in one bowl. Mix breadcrumbs, garlic powder, salt, and cheese in another bowl. Coat the meat well with egg mixture first then breadcrumbs then put in pan with oil (make sure pan is heated with oil in it.
Cook until cooked through and the schnitzel is browned. It is really good :)
Original recipe is found here.
(4-6)Some thin pieces of meat (if you have a thick piece of meat slice it in half)
1 egg
1 tablespoon water
2 cups dry breadcrumbs (more or less with the amount of meat you have)
2 tsp garlic powder
2 tsp salt
1/4 cup grated Parmesan cheese
some oil to cook the schnitzel in.
After you get your thin pieces of meat pound both sides with a meat tenderizer thing. (thin pieces of meat make it easier to cook)
Mix egg and water in one bowl. Mix breadcrumbs, garlic powder, salt, and cheese in another bowl. Coat the meat well with egg mixture first then breadcrumbs then put in pan with oil (make sure pan is heated with oil in it.
Cook until cooked through and the schnitzel is browned. It is really good :)
Original recipe is found here.
Wednesday, January 23, 2013
Steph's Baked Chicken & Vegetable Pasta Bake
½ lb. pasta (I use whatever kind I have)
1 tsp salt
1 TB olive oil
1 chopped onion
2 cloves garlic, minced
1 green pepper
1 cup chopped cabbage
½ cup dried tomatoes
1 Cup chopped rotisserie chicken
A bunch of pepperoni (Nick thought that would be yummy)
2 big handfuls of spinach
½ spaghetti sauce
2 cups cheese
Preheat the oven to 350. Set a large pot of water to boil. Once it comes to a rolling boil, salt it and
cook the pasta until al dente (which I think means still a little tough). Drain.
I use the pressure cooker and set it to sauté and
add the olive oil. Throw in onion,
garlic, green pepper, and cabbage. Sauté
for 10 minutes, add chicken. Stir in
chicken and pepperoni then stir for 3 minutes. Add spinach
(as much as you want) and spaghetti sauce then put the lid on for 5 minutes. When it’s done put in a casserole dish. Cover with cheese and bake for 25 minutes (I
did only 20). It’s so tasty too!
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(I got this recipe from here and changed it to what I wanted)
Monday, January 14, 2013
Classic Beef Stew (Pressure Cooker)
3 pounds beef chuck roast, cut into 1 1/2 to 2-inch pieces
kosher salt
fresh ground pepper
2 teaspoon olive oil
1 medium onion chopped
3 cups chopped potatoes
3 medium carrots, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
2 cups beef stock
2 tablespoons ketchup
1 teaspoon crushed bay leaves
2/3 cup brown gravy mix (this is used to thicken soup, but you could use a rue as well)
1 cup peas
Season beef chucks with salt and pepper. Cut all vegetables and set aside (use water for the potatoes to avoid browning).
Turn electric pressure cooker onto "browning". Add oil and lightly brown the outside of beef chunks, do a single layer at a time - DON'T over crowd the pieces of meat. When done set aside in a bowl for later.
Now select saute and add onions. Cook 2 minutes or until translucent. Stir in Potatoes, Carrots, and Celery. Saute for 3 minutes and add garlic.
Once vegetables are soft, stir in 1 cup of beef stock scraping the bottom to loosen it all up. Cook until 1/2 stock is gone (I didn't wait that long) and stir in ketchup.
Add the beef back in, along with bay leaves and the rest of the broth. Set on High Pressure for 10 minutes. When the beep sounds use Quick Pressure Release. When pressure has escaped remove lid.
Whisk the brown gravy mix in 2 cups of water and add directly. The pressure cooker will heat it and thicken it all up. I thought it was too thick and added another two cups of water. I stirred and served! Yummy!
kosher salt
fresh ground pepper
2 teaspoon olive oil
1 medium onion chopped
3 cups chopped potatoes
3 medium carrots, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
2 cups beef stock
2 tablespoons ketchup
1 teaspoon crushed bay leaves
2/3 cup brown gravy mix (this is used to thicken soup, but you could use a rue as well)
1 cup peas
Season beef chucks with salt and pepper. Cut all vegetables and set aside (use water for the potatoes to avoid browning).
Turn electric pressure cooker onto "browning". Add oil and lightly brown the outside of beef chunks, do a single layer at a time - DON'T over crowd the pieces of meat. When done set aside in a bowl for later.
Now select saute and add onions. Cook 2 minutes or until translucent. Stir in Potatoes, Carrots, and Celery. Saute for 3 minutes and add garlic.
Once vegetables are soft, stir in 1 cup of beef stock scraping the bottom to loosen it all up. Cook until 1/2 stock is gone (I didn't wait that long) and stir in ketchup.
Add the beef back in, along with bay leaves and the rest of the broth. Set on High Pressure for 10 minutes. When the beep sounds use Quick Pressure Release. When pressure has escaped remove lid.
Whisk the brown gravy mix in 2 cups of water and add directly. The pressure cooker will heat it and thicken it all up. I thought it was too thick and added another two cups of water. I stirred and served! Yummy!
Monday, January 7, 2013
Chicken and Rice (pressure cooker)
1 1/2 cup rice
1 1/2 cup water
1 can cream of chicken soup
1/2 pkg of onion soup mix
1/2 chopped onion
Put all of it in the pressure cooker and cook on high pressure for 3 minutes. When it is done, set the timer for 7 more minutes and keep it on warm. When it's done move the release valve to relieve pressure. Let sit for a little while and then enjoy! Done in 15 minutes!
1 1/2 cup water
1 can cream of chicken soup
1/2 pkg of onion soup mix
1/2 chopped onion
Put all of it in the pressure cooker and cook on high pressure for 3 minutes. When it is done, set the timer for 7 more minutes and keep it on warm. When it's done move the release valve to relieve pressure. Let sit for a little while and then enjoy! Done in 15 minutes!
Friday, January 4, 2013
Chicken Noodle Soup (by Mel)
2 large carrots
1 onion
2 stocks of celery
8 cups of chicken stock
2 cups of chicken (using a rotissary chicken is the best!)
salt and pepper
2 eggs
1 cup flour
1/4 cup milk
Saute carrots, onion, and celery together with a little virgin olive oil. Once veggies are softened add chicken broth and take it to a soft boil. Add chicken.
For the noodles add 2 eggs, milk, and flour. Then more flour until a dough you can roll onto the cupboard. Cut into strips and add into boiling water. Noodles will cook and when you taste them and they are not doughy it is ready to eat. Yummy yummy. Thanks Mel :)
1 onion
2 stocks of celery
8 cups of chicken stock
2 cups of chicken (using a rotissary chicken is the best!)
salt and pepper
2 eggs
1 cup flour
1/4 cup milk
Saute carrots, onion, and celery together with a little virgin olive oil. Once veggies are softened add chicken broth and take it to a soft boil. Add chicken.
For the noodles add 2 eggs, milk, and flour. Then more flour until a dough you can roll onto the cupboard. Cut into strips and add into boiling water. Noodles will cook and when you taste them and they are not doughy it is ready to eat. Yummy yummy. Thanks Mel :)
Monday, December 31, 2012
Sweet n Sour Chicken
From my Sister-in-Law Stephanie DeFilippis
Prep time: 30 min Bake time: 30 min
Chicken:
3 lbs chicken, cut into strips
1/2 cup flour
1/2 cup corn starch
2 eggs
garlic salt
vegetable oil
Sauce:
1/4 tsp salt
1 cup water
3/4 cup sugar
1 tsp chicken bullion in 1/4 cup water
1/2 cup ketchup
1 T soy sauce
Mix flour and corn starch. In a separate bowl, beat eggs. Dip chicken strips in eggs, then coat in flour mixture. Fry in oil in a pan on the stove until coating is browned. Add garlic salt to taste.
Place chicken in casserole dish. Combine sauce ingredients in a saucepan and cook until thickened. Pour sauce over chicken. Bake in oven at 350 for 30 minutes.
Prep time: 30 min Bake time: 30 min
Chicken:
3 lbs chicken, cut into strips
1/2 cup flour
1/2 cup corn starch
2 eggs
garlic salt
vegetable oil
Sauce:
1/4 tsp salt
1 cup water
3/4 cup sugar
1 tsp chicken bullion in 1/4 cup water
1/2 cup ketchup
1 T soy sauce
Mix flour and corn starch. In a separate bowl, beat eggs. Dip chicken strips in eggs, then coat in flour mixture. Fry in oil in a pan on the stove until coating is browned. Add garlic salt to taste.
Place chicken in casserole dish. Combine sauce ingredients in a saucepan and cook until thickened. Pour sauce over chicken. Bake in oven at 350 for 30 minutes.
Monday, December 24, 2012
Apple Butternut Squash Soup
4 whole apples
5 lbs. butternut squash
1 stick sweet butter
1 med. onion, sliced
6 whole slices of white bread, cubed (weird I know)
8 c. chicken stock
1 tsp. tarragon
salt and white pepper to taste
2 1/2 c. heavy whipping cream
Peel, core, and chunk the apples. Peel and chop the squash. Melt the butter in a deep skillet over a low flame. Saute the onions, butternut squash, and apples in the butter until they're tender. Add the bread cubes to the mixture. Add the chicken stock, tarragon, salt, and white pepper (to taste). Bring it to a boil, then cover and simmer it over a low flame until the squash and apples are fully cooked (about 5 minutes). remove the pan from the heat and blend the soup in a food processor until it's almost creamy. stir in the cream. Season again with salt and pepper, to taste (if desired).
5 lbs. butternut squash
1 stick sweet butter
1 med. onion, sliced
6 whole slices of white bread, cubed (weird I know)
8 c. chicken stock
1 tsp. tarragon
salt and white pepper to taste
2 1/2 c. heavy whipping cream
Peel, core, and chunk the apples. Peel and chop the squash. Melt the butter in a deep skillet over a low flame. Saute the onions, butternut squash, and apples in the butter until they're tender. Add the bread cubes to the mixture. Add the chicken stock, tarragon, salt, and white pepper (to taste). Bring it to a boil, then cover and simmer it over a low flame until the squash and apples are fully cooked (about 5 minutes). remove the pan from the heat and blend the soup in a food processor until it's almost creamy. stir in the cream. Season again with salt and pepper, to taste (if desired).
Thursday, December 6, 2012
Hawaiian Haystacks & Enchiladas
Jenn gave me this recipe and so I dedicate this to her :)
3-4 lbs of frozen boneless/skinless chicken tenderloins
1 can cream of chicken with herbs
1 can chicken gravy
Mix soups and pour over chicken in the crockpot... cook on low for 6-8 hours.
Shred before serving.
Serve over rice with cheese, olives, peppers, tomatoes, chives, chow mein noodles, and anything else you want.
With the leftovers:
Mix all the leftovers together and roll up in tortillas.
Bake at 350 degrees for about 45 minutes in a foil covered pan. Sprinkle with cheese and/or enchiladas sauce before cooking if you want.
3-4 lbs of frozen boneless/skinless chicken tenderloins
1 can cream of chicken with herbs
1 can chicken gravy
Mix soups and pour over chicken in the crockpot... cook on low for 6-8 hours.
Shred before serving.
Serve over rice with cheese, olives, peppers, tomatoes, chives, chow mein noodles, and anything else you want.
With the leftovers:
Mix all the leftovers together and roll up in tortillas.
Bake at 350 degrees for about 45 minutes in a foil covered pan. Sprinkle with cheese and/or enchiladas sauce before cooking if you want.
Wednesday, July 21, 2010
Tex-Mex Tortilla Soup
Prep: 25 minutes Cook: 20 minutes
4 medium skinless, boneless chicken breast halves (about 1 pound total)
2 14 ½ - ounce cans reduced-sodium chicken broth
1 14 ½ - ounce can beef broth
1 14 ½ - ounce can tomatoes, undrained and cut up
1 medium onion, chopped ( ½ cup)
¼ cup chopped green sweet pepper
1 cup frozen loose-pack whole kernel corn
1 to 2 tsp chili powder
½ tsp ground cumin
1/8 tsp ground black pepper
3 cups tortilla chips, coarsely crushed
1 cup shredded Monterey Jack cheese (4 ounces)
1 avocado, peeled, seeded, and cut into chunks (optional)
Snipped fresh cilantro (optional)
Sliced fresh jalapeno peppers (optional)*
Lime wedges (optional)
Directions
Cut chicken into bite-size pieces; set aside/ In a 4 quart Dutch oven combine chicken broth, beef broth, undrained tomatoes, onion, and sweet pepper. Bring to boiling. Add chicken. Return to boiling; reduce heat. Cover and simmer for 10 minutes. Add corn, chili powder, cumin, and black pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes more.
To serve, divide crushed tortilla chips among six soup bowls. Ladle soup over tortilla chips. Sprinkle with cheese. If desired, top with avocado, cilantro, and sliced jalapeno peppers. If desired, serve with lime wedges. Makes 6 servings.
*Note: Because chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
4 medium skinless, boneless chicken breast halves (about 1 pound total)
2 14 ½ - ounce cans reduced-sodium chicken broth
1 14 ½ - ounce can beef broth
1 14 ½ - ounce can tomatoes, undrained and cut up
1 medium onion, chopped ( ½ cup)
¼ cup chopped green sweet pepper
1 cup frozen loose-pack whole kernel corn
1 to 2 tsp chili powder
½ tsp ground cumin
1/8 tsp ground black pepper
3 cups tortilla chips, coarsely crushed
1 cup shredded Monterey Jack cheese (4 ounces)
1 avocado, peeled, seeded, and cut into chunks (optional)
Snipped fresh cilantro (optional)
Sliced fresh jalapeno peppers (optional)*
Lime wedges (optional)
Directions
Cut chicken into bite-size pieces; set aside/ In a 4 quart Dutch oven combine chicken broth, beef broth, undrained tomatoes, onion, and sweet pepper. Bring to boiling. Add chicken. Return to boiling; reduce heat. Cover and simmer for 10 minutes. Add corn, chili powder, cumin, and black pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes more.
To serve, divide crushed tortilla chips among six soup bowls. Ladle soup over tortilla chips. Sprinkle with cheese. If desired, top with avocado, cilantro, and sliced jalapeno peppers. If desired, serve with lime wedges. Makes 6 servings.
*Note: Because chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
Black Bean and Sausage Posole
(Better Homes and Gardens)
Prep: 15 minutes Cook: 30 minutes
1 12 - ounce package light bulk turkey-and-pork sausage
2 14 ½ - ounce cans reduced-sodium chicken broth
1 15 – ounce can black beans, rinsed and drained
1 14 ½ - ounce can golden hominy, rinsed and drained
1 14 ½ - ounce can Mexican-style stewed tomatoes, undrained
1 cup frozen loose-pack diced hash brown potatoes
1 small green sweet pepper, chopped ( ½ cup)
2 small onion, chopped ( ½ cup)
1 clove garlic, minced
1 tsp dried oregano, crushed
½ tsp chili powder
½ cup celery, chopped ( ½ cup) *
1 can corn, drained *
Directions
In a large saucepan brown the sausage; drain off fat. Stir in the chicken broth, black beans, hominy, undrained tomatoes, hash brown potatoes, sweet pepper, onion, garlic, oregano, chili powder, celery, and corn. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Makes 6 servings.
*Optional
Prep: 15 minutes Cook: 30 minutes
1 12 - ounce package light bulk turkey-and-pork sausage
2 14 ½ - ounce cans reduced-sodium chicken broth
1 15 – ounce can black beans, rinsed and drained
1 14 ½ - ounce can golden hominy, rinsed and drained
1 14 ½ - ounce can Mexican-style stewed tomatoes, undrained
1 cup frozen loose-pack diced hash brown potatoes
1 small green sweet pepper, chopped ( ½ cup)
2 small onion, chopped ( ½ cup)
1 clove garlic, minced
1 tsp dried oregano, crushed
½ tsp chili powder
½ cup celery, chopped ( ½ cup) *
1 can corn, drained *
Directions
In a large saucepan brown the sausage; drain off fat. Stir in the chicken broth, black beans, hominy, undrained tomatoes, hash brown potatoes, sweet pepper, onion, garlic, oregano, chili powder, celery, and corn. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Makes 6 servings.
*Optional
Grecian-Style Chicken
(Better Homes and Gardens)
Start to finish: 30 minutes
¼ cup toasted wheat germ or fine dry bread crumbs
4 medium skinless, boneless chicken breast halves (about 1 pound)
2 Tbl olive oil or cooking oil
1 small zucchini, halved lengthwise and sliced (1 cup)
½ of a medium green sweet pepper, chopped
½ of a medium onion, sliced and separated into rings
2 cloves garlic, minced
1/8 tsp salt
Dash ground black pepper
2 medium tomatoes cut into wedges
2 Tbl water
4 tsp lime juice or lemon juice
3 cups hot cooked orzo, couscous, or rice
½ cup crumbled feta cheese (2 ounces)
Directions
Place wheat germ or bread crumbs in a shallow bowl; coat chicken with the wheat germ or bread crumbs. In a large skillet heat 1 Tbl of the oil over medium heat; add chicken and cook for 10 to 12 minutes or until tender and no longer pink, turning once. Remove chicken from skillet; keep warm.
In same skillet heat remaining oil; add zucchini, sweet pepper, onion, garlic, salt, and black pepper and cook for 3 minutes. Add tomato wedges, water, and lime or lemon juice; cook for 1 minute more. Remove from heat.
Te serve, divide orzo, couscous, or rice among four dinner plates. Spoon vegetable mixture over; place chicken on top of vegetables. Sprinkle feta cheese over chicken. Makes 4 servings.
Start to finish: 30 minutes
¼ cup toasted wheat germ or fine dry bread crumbs
4 medium skinless, boneless chicken breast halves (about 1 pound)
2 Tbl olive oil or cooking oil
1 small zucchini, halved lengthwise and sliced (1 cup)
½ of a medium green sweet pepper, chopped
½ of a medium onion, sliced and separated into rings
2 cloves garlic, minced
1/8 tsp salt
Dash ground black pepper
2 medium tomatoes cut into wedges
2 Tbl water
4 tsp lime juice or lemon juice
3 cups hot cooked orzo, couscous, or rice
½ cup crumbled feta cheese (2 ounces)
Directions
Place wheat germ or bread crumbs in a shallow bowl; coat chicken with the wheat germ or bread crumbs. In a large skillet heat 1 Tbl of the oil over medium heat; add chicken and cook for 10 to 12 minutes or until tender and no longer pink, turning once. Remove chicken from skillet; keep warm.
In same skillet heat remaining oil; add zucchini, sweet pepper, onion, garlic, salt, and black pepper and cook for 3 minutes. Add tomato wedges, water, and lime or lemon juice; cook for 1 minute more. Remove from heat.
Te serve, divide orzo, couscous, or rice among four dinner plates. Spoon vegetable mixture over; place chicken on top of vegetables. Sprinkle feta cheese over chicken. Makes 4 servings.
Thursday, July 15, 2010
Zucchini Casserole
1 lb ground beef
1/2 cup onion, chopped
7 cups zucchini, cut in large chunks
1 cup carrots, grated
1/2 cup butter, melted
1 pkg stuffing, chicken flavored
1 can cream of Chicken soup
1 small carton sour cream
Directions
Brown and drain beef and onion. Cook and drain zucchini and carrots. Pour butter over dressing and seasoning packet. Do not add water. Mix soup, sour cream, cooked vegetables, and meat. put in 13 x 9 inch pan and spread stuffing over the top. Bake at 350 for 35 minutes.
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1/2 cup onion, chopped
7 cups zucchini, cut in large chunks
1 cup carrots, grated
1/2 cup butter, melted
1 pkg stuffing, chicken flavored
1 can cream of Chicken soup
1 small carton sour cream
Directions
Brown and drain beef and onion. Cook and drain zucchini and carrots. Pour butter over dressing and seasoning packet. Do not add water. Mix soup, sour cream, cooked vegetables, and meat. put in 13 x 9 inch pan and spread stuffing over the top. Bake at 350 for 35 minutes.
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Western Mac
1 pkg Macaroni and Cheese
1 lb ground beef
1/2 cup sliced celery
1/4 cup chopped onion
2 cups cooked corn
1-6 oz. can tomato paste
1/2 cup water
1 tsp salt
1/8 tsp pepper
1/2 cup grated Parmesan cheese
Directions
Prepare macaroni and cheese as directed. Brown meat, celery, and onion. Stir in Macaroni and cheese, corn, tomato paste, water, salt, and pepper. Mix well. Pour into 2 quart casserole dish and sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 15 minutes.
1 lb ground beef
1/2 cup sliced celery
1/4 cup chopped onion
2 cups cooked corn
1-6 oz. can tomato paste
1/2 cup water
1 tsp salt
1/8 tsp pepper
1/2 cup grated Parmesan cheese
Directions
Prepare macaroni and cheese as directed. Brown meat, celery, and onion. Stir in Macaroni and cheese, corn, tomato paste, water, salt, and pepper. Mix well. Pour into 2 quart casserole dish and sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 15 minutes.
Poppy Seed Casserole
6-7 cups cooked chicken breasts
3 cups sour cream
2 cans cream of chicken soup
1/4 cup drippings or water
1 16 ox box Ritz crackers, coarsely crumbled
1 cube butter melted
1/4 cup of poppy seeds
Directions
Cut chicken into bite-sized pieces. Layer chicken in 9 x 13 pan. Mix soup, sour cream and drippings and layer over chicken. Combine crackers, butter and poppy seeds and spread on the top of the sour cream mixture. Bake at 350 degrees for 20-30 minutes or until crumbs start to brown.
3 cups sour cream
2 cans cream of chicken soup
1/4 cup drippings or water
1 16 ox box Ritz crackers, coarsely crumbled
1 cube butter melted
1/4 cup of poppy seeds
Directions
Cut chicken into bite-sized pieces. Layer chicken in 9 x 13 pan. Mix soup, sour cream and drippings and layer over chicken. Combine crackers, butter and poppy seeds and spread on the top of the sour cream mixture. Bake at 350 degrees for 20-30 minutes or until crumbs start to brown.
Carrot Casserole
6-8 cups carrots
1-2 lbs hamburger
1 onion chopped
1-2 cans mushroom soup
1 pkg Stove Top Stuffing
Directions
Cook Carrots. Fry hamburger and onion together and rinse mixture in warm water. Prepare stuffing as directed on the box. Mix together carrots, meat, onion, and soup in a casserole dish. Top with stuffing. Bake 30 min at 350.
1-2 lbs hamburger
1 onion chopped
1-2 cans mushroom soup
1 pkg Stove Top Stuffing
Directions
Cook Carrots. Fry hamburger and onion together and rinse mixture in warm water. Prepare stuffing as directed on the box. Mix together carrots, meat, onion, and soup in a casserole dish. Top with stuffing. Bake 30 min at 350.
Saturday, April 17, 2010
Taco Lasagna
1 1/2 to 2 lb hamburger
1 pkg burrito seasoning mis
1/2 cup water
1 to 1 1/2 mild, chunky salsa
1 (15 oz) can corn, drained
1 small jalopino chopped up into small pieces
1 can Hunts Traditional spaghetti sauce
1 pkg Flour tortillas (10)
1 lg carton fat-free sour cream
2 to 2 1/2 cups grated Mexican style cheese
Preheat oven to 350. Brown hamburger; drain off fat. Add the packet of burrito seasoning mix and the 1/2 cup of water. Stir thoroughly and mix in the salsa, corn, jalopino, and spaghetti sauce. Set aside.
Grease one 13 X 9-inch pan and one 8 X 8-inch pan with cooking spray. Put on layer in each pan of soft flour tortillas (you will have to tear one of the tortillas to fit the pan). Spray the tortillas with cooking spray, then spoon sour cream onto tortillas and spread with a spoon. Add a layer of meat mixture over the top and sprinkle with cheese. Repeat layers for 3 layers in each pan. The last layer will be the meat mixture, sprinkled with cheese. Bake until cheese is melted and bubbly. Makes two Taco Lasagnas.
My changes are just add the sour cream to the meat mixture, it just makes it easier to spread and don't feel like you have to use all that sour cream either. It taste good with just a little. Instead of the burrito seasoning I use spicy taco seasoning and it is really good. I have also put it in the crock pot. It works great because of the circular shape. then let it cook for 30-45 min. I entered this into a contest and won. It is really good and I suggest all to try it and let me know how it goes! Love ya ~ Steph
1 pkg burrito seasoning mis
1/2 cup water
1 to 1 1/2 mild, chunky salsa
1 (15 oz) can corn, drained
1 small jalopino chopped up into small pieces
1 can Hunts Traditional spaghetti sauce
1 pkg Flour tortillas (10)
1 lg carton fat-free sour cream
2 to 2 1/2 cups grated Mexican style cheese
Preheat oven to 350. Brown hamburger; drain off fat. Add the packet of burrito seasoning mix and the 1/2 cup of water. Stir thoroughly and mix in the salsa, corn, jalopino, and spaghetti sauce. Set aside.
Grease one 13 X 9-inch pan and one 8 X 8-inch pan with cooking spray. Put on layer in each pan of soft flour tortillas (you will have to tear one of the tortillas to fit the pan). Spray the tortillas with cooking spray, then spoon sour cream onto tortillas and spread with a spoon. Add a layer of meat mixture over the top and sprinkle with cheese. Repeat layers for 3 layers in each pan. The last layer will be the meat mixture, sprinkled with cheese. Bake until cheese is melted and bubbly. Makes two Taco Lasagnas.
My changes are just add the sour cream to the meat mixture, it just makes it easier to spread and don't feel like you have to use all that sour cream either. It taste good with just a little. Instead of the burrito seasoning I use spicy taco seasoning and it is really good. I have also put it in the crock pot. It works great because of the circular shape. then let it cook for 30-45 min. I entered this into a contest and won. It is really good and I suggest all to try it and let me know how it goes! Love ya ~ Steph
Friday, April 9, 2010
Healthy-ER Enchilada Casserole
So, I doubled this recipe and made it for Steph, Mel and her family, and my family (minus Garrett) and I think dad had it for leftovers two nights and I ate the last helping this weekend. It's a much more vegetable-y Enchilada Casserole, and I really liked it. The wheat tortillas were really good in it, but I just happened to get them on the discount rack. Otherwise, they're really expensive. Enjoy!
Ingredients:
3/4 lb ground beef
1 onion, chopped
1 green pepper, chopped
2 tsp chili powder
1 ¼ cups Salsa
1 pkg (10 oz) frozen corn
3 8” whole wheat tortillas (or corn tortillas)
½ cup sour cream
¾ cup cheddar cheese, shredded
Directions:
Brown beef with onions and peppers. Add chili powder and cook for 1 minute. Add salsa and corn; mix well. Simmer 5 minutes. Spread 1 cup meat sauce over bottom of 8- or 9-inch baking dish; top with layers of 1 tortilla, ½ cup meat sauce, sour cream and ¼ cup cheese. Cover with 1 tortilla, 1 cup of meat sauce and ¼ cup cheese; top with remaining tortilla and meat sauce. Cover with foil. Bake 25 minute or until heated through. Top with remaining cheese; bake, uncovered, 5 minutes or until melted.
Ingredients:
3/4 lb ground beef
1 onion, chopped
1 green pepper, chopped
2 tsp chili powder
1 ¼ cups Salsa
1 pkg (10 oz) frozen corn
3 8” whole wheat tortillas (or corn tortillas)
½ cup sour cream
¾ cup cheddar cheese, shredded
Directions:
Brown beef with onions and peppers. Add chili powder and cook for 1 minute. Add salsa and corn; mix well. Simmer 5 minutes. Spread 1 cup meat sauce over bottom of 8- or 9-inch baking dish; top with layers of 1 tortilla, ½ cup meat sauce, sour cream and ¼ cup cheese. Cover with 1 tortilla, 1 cup of meat sauce and ¼ cup cheese; top with remaining tortilla and meat sauce. Cover with foil. Bake 25 minute or until heated through. Top with remaining cheese; bake, uncovered, 5 minutes or until melted.
Friday, March 26, 2010
Remy's Macaroni And Cheese
We picked up the Ratatouille cookbook at the library today, and Ryan had a great time helping to make this for dinner tonight.
1 lb. elbow macaroni, cooked according to package directions
3 cups half-and-half or whole milk
12 to 18 slices American or cheddar cheese
12 Ritz crackers
Salt, pepper, and paprika to taste
Heat the oven to 350° and grease a 13x9 baking pan or a large casserole dish.
Spoon 1/3 of the cooked macaroni into the pan, then pour in 1 cup of the half-and-half or milk and cover everything with 4 to 6 slices of cheese. Add two more layers of pasta, half-and-half or milk, and cheese.
Place the crackers in a ziplock bag and crush. Add the salt, pepper, and paprika, then sprinkle the crumbs on top of the pasta and cheese. Bake until bubbly, about 35-45 minutes. Makes 6-8 servings.
1 lb. elbow macaroni, cooked according to package directions
3 cups half-and-half or whole milk
12 to 18 slices American or cheddar cheese
12 Ritz crackers
Salt, pepper, and paprika to taste
Heat the oven to 350° and grease a 13x9 baking pan or a large casserole dish.
Spoon 1/3 of the cooked macaroni into the pan, then pour in 1 cup of the half-and-half or milk and cover everything with 4 to 6 slices of cheese. Add two more layers of pasta, half-and-half or milk, and cheese.
Place the crackers in a ziplock bag and crush. Add the salt, pepper, and paprika, then sprinkle the crumbs on top of the pasta and cheese. Bake until bubbly, about 35-45 minutes. Makes 6-8 servings.
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