(luckymommyto2boys)
1 (16-oz) package spaghetti
1 cup milk
2 eggs
1 pound ground beef (I used ground turkey)
1 medium onion, chopped
1 medium-size green pepper, chopped
1 (32-oz) jar spaghetti sauce
1 (4-oz) can sliced mushrooms, drained
1 (12-oz) package sliced pepperoni
2 cups (8 oz) shredded mozzarella cheese
1 cup (4 oz) shredded Cheddar cheese
Cook spaghetti according to package directions; drain and place in a lightly greased 13” x 9” x 2” baking dish.
Combine milk and eggs, stirring well; pour over spaghetti.
Cook ground beef, onion, and bell pepper in a large skillet, stirring until beef crumbles; drain well. Stir in spaghetti sauce; spoon over spaghetti. Place mushrooms and pepperoni on top.
Bake at 350° for 20 minutes. Sprinkle with cheeses; bake an additional 10 minutes. Yield: 8 servings
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Tuesday, December 4, 2007
Tuesday, November 27, 2007
Amber's Sesame Chicken ****
(luckymommyto2boys ~ Amy ~ Allrecipes.com)
1 cup all-purpose flour
1/2 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 teaspoon crushed red pepper flakes (optional)
5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks
5 tablespoons vegetable oil
1/2 yellow onion, cut into wedges
1/2 cup green bell pepper, seeded and thinly sliced
2 tablespoons teriyaki sauce
2 tablespoons honey
In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter.
Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside.
Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet. Warm through, and serve.
1 cup all-purpose flour
1/2 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 teaspoon crushed red pepper flakes (optional)
5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks
5 tablespoons vegetable oil
1/2 yellow onion, cut into wedges
1/2 cup green bell pepper, seeded and thinly sliced
2 tablespoons teriyaki sauce
2 tablespoons honey
In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter.
Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside.
Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet. Warm through, and serve.
Enchiladas de Pollo y Queso ****
ENCHILADAS DE POLLO Y QUESO
Kathy-imajacobs
5 T butter
1 cup chopped onion
2 cups cooked chicken, chopped or shredded
4 oz chopped green chilies
1/4 cup flour
1 T chili powder
1/2 tsp ground coriander
1/2 tsp. ground cumin
2-1/2 cups chicken broth
1 cup sour cream
1-1/2 cups shredded Monterey Jack
12 tortillas-I prefer flour
Melt 2 T. butter and cook onions until softened. Remove to a bowl. Add chicken and green chiles. Melt remaining butter. Blend in flour and seasonings. Whisk in chicken broth. Cook, stirring until sauce boils. Remove from heat. Stir in sour cream and 1/2 cup cheese. Stir 1/2 cup sauce into chicken mixture. Spoon chicken mixture into tortillas and roll up. Place in 9x13 pan. Top with remaining sauce and cheese. Bake uncovered at 350 for about 25 minutes.
Kathy-imajacobs
5 T butter
1 cup chopped onion
2 cups cooked chicken, chopped or shredded
4 oz chopped green chilies
1/4 cup flour
1 T chili powder
1/2 tsp ground coriander
1/2 tsp. ground cumin
2-1/2 cups chicken broth
1 cup sour cream
1-1/2 cups shredded Monterey Jack
12 tortillas-I prefer flour
Melt 2 T. butter and cook onions until softened. Remove to a bowl. Add chicken and green chiles. Melt remaining butter. Blend in flour and seasonings. Whisk in chicken broth. Cook, stirring until sauce boils. Remove from heat. Stir in sour cream and 1/2 cup cheese. Stir 1/2 cup sauce into chicken mixture. Spoon chicken mixture into tortillas and roll up. Place in 9x13 pan. Top with remaining sauce and cheese. Bake uncovered at 350 for about 25 minutes.
Monday, November 26, 2007
Benihana Japanese Fried Rice **
Cindybakedababy- TSR
1 cup uncooked long grain converted or parboiled rice (not instant or quick white rice)
2 eggs, beaten
1 cup frozen peas, thawed
2 tablespoons finely grated carrot
1/2 cup diced onion (1/2 small onion)
1 1/2 tablespoons butter
2 tablespoons soy sauce
salt
Pepper
1. Cook the rice following instructions on the package. This should take about 20 minutes. Pour the rice into a large bowl to let it cool.
2. Scramble the eggs in a small pan over medium heat. Chop scrambled chunks of egg into small pea-sized bits with your spatula while cooking.
3. When the rice has cooled, add the peas carrot, eggs and onion to the bowl. Carefully toss all of the ingredients together.
4. Melt the butter in a large frying pan over med/high heat.
5. When the butter has completely melted, dump the rice mixture into the pan and add the soy sauce plus a dash of salt and pepper. Cook the rice mixture for 6-8 minutes, stirring often.
Tidbits: This fried rice can be prepared ahead of time by cooking the rice, then adding the peas, carrot, onion, and scrambled egg plus half of the soy sauce. Keep this refrigerated until you are ready to fry in the butter. That's when you add the salt, pepper and remaining soy sauce.
1 cup uncooked long grain converted or parboiled rice (not instant or quick white rice)
2 eggs, beaten
1 cup frozen peas, thawed
2 tablespoons finely grated carrot
1/2 cup diced onion (1/2 small onion)
1 1/2 tablespoons butter
2 tablespoons soy sauce
salt
Pepper
1. Cook the rice following instructions on the package. This should take about 20 minutes. Pour the rice into a large bowl to let it cool.
2. Scramble the eggs in a small pan over medium heat. Chop scrambled chunks of egg into small pea-sized bits with your spatula while cooking.
3. When the rice has cooled, add the peas carrot, eggs and onion to the bowl. Carefully toss all of the ingredients together.
4. Melt the butter in a large frying pan over med/high heat.
5. When the butter has completely melted, dump the rice mixture into the pan and add the soy sauce plus a dash of salt and pepper. Cook the rice mixture for 6-8 minutes, stirring often.
Tidbits: This fried rice can be prepared ahead of time by cooking the rice, then adding the peas, carrot, onion, and scrambled egg plus half of the soy sauce. Keep this refrigerated until you are ready to fry in the butter. That's when you add the salt, pepper and remaining soy sauce.
Asian Chicken & Vegetables **
ASIAN CHICKEN & VEGETABLES
(luckymommyto2boys ~ Amy ~ Better Homes & Gardens)
8 chicken drumsticks and/or thighs (about 2 lb total)
1 Tbsp cooking oil
1 ½ tsp five-spice powder
1/3 cup plum sauce or sweet-and-sour sauce
1 (14-oz) pkg frozen baby whole potatoes, broccoli, carrots, baby corn, and red peppers or one (16-oz) pkg frozen stir-fry vegetables
Preheat oven to 400*F. Remove skin from chicken. In 13x9x2-inch baking pan, arrange chicken so pieces aren’t touching. Brush chicken with oil; sprinkle with 1 teaspoon of the five-spice powder. Bake for 25 minutes.
Meanwhile, in large bowl, combine remaining five-spice powder and plum sauce. Add frozen vegetables; toss gently to coat. Move baked chicken to one side of baking pan. Add vegetable mixture to other side of pan.
Bake for 15-20 minutes more or until chicken is no longer pink (180 F), stirring vegetables once. Using slotted spoon, transfer chicken and vegetables to serving platter.
(luckymommyto2boys ~ Amy ~ Better Homes & Gardens)
8 chicken drumsticks and/or thighs (about 2 lb total)
1 Tbsp cooking oil
1 ½ tsp five-spice powder
1/3 cup plum sauce or sweet-and-sour sauce
1 (14-oz) pkg frozen baby whole potatoes, broccoli, carrots, baby corn, and red peppers or one (16-oz) pkg frozen stir-fry vegetables
Preheat oven to 400*F. Remove skin from chicken. In 13x9x2-inch baking pan, arrange chicken so pieces aren’t touching. Brush chicken with oil; sprinkle with 1 teaspoon of the five-spice powder. Bake for 25 minutes.
Meanwhile, in large bowl, combine remaining five-spice powder and plum sauce. Add frozen vegetables; toss gently to coat. Move baked chicken to one side of baking pan. Add vegetable mixture to other side of pan.
Bake for 15-20 minutes more or until chicken is no longer pink (180 F), stirring vegetables once. Using slotted spoon, transfer chicken and vegetables to serving platter.
Applesauce Meatloaf
APPLESAUCE MEATLOAF
(luckymommyto2boys ~ Amy ~ Recipezaar.com)
1 cup soft breadcrumbs (approx. 1 ½ slices of bread)
½ cup applesauce
1 lb ground beef
1 egg, beaten slightly
¼ cup celery, chopped fine
2 tablespoons onions, chopped fine
1 teaspoon Dijon mustard
½ teaspoon salt
Pepper to taste
Sauce:
½ cup applesauce
1 tablespoon brown sugar
1 ½ teaspoons vinegar
½ teaspoon mustard
Combine meat ingredients well. Shape into a round loaf in 8x8x2 pan.
Make a crater or well in center of meat loaf. Mix the sauce ingredients and pour into depression.
Bake at 350 degrees for 1 hour.
* Amy’s notes: I used dried breadcrumbs, minced onions, and chunky applesauce.
(luckymommyto2boys ~ Amy ~ Recipezaar.com)
1 cup soft breadcrumbs (approx. 1 ½ slices of bread)
½ cup applesauce
1 lb ground beef
1 egg, beaten slightly
¼ cup celery, chopped fine
2 tablespoons onions, chopped fine
1 teaspoon Dijon mustard
½ teaspoon salt
Pepper to taste
Sauce:
½ cup applesauce
1 tablespoon brown sugar
1 ½ teaspoons vinegar
½ teaspoon mustard
Combine meat ingredients well. Shape into a round loaf in 8x8x2 pan.
Make a crater or well in center of meat loaf. Mix the sauce ingredients and pour into depression.
Bake at 350 degrees for 1 hour.
* Amy’s notes: I used dried breadcrumbs, minced onions, and chunky applesauce.
Sloppy Joe Turnovers
(Sandy~Bettyinthekitchen)
1 lb ground beef (or turkey)
¼ cup chopped onion (or onion powder)
½ cup ketchup
¼ cup fat free sour cream
½ t salt
¼ t garlic powder
10-oz can Hungry Jack Flaky Biscuits (10 biscuits)
Preheat oven to 375º.
Brown the ground beef and onion, drain.
Add the ketchup, sour cream, salt and garlic powder, stir to combine.
Roll out dough to 4” round.
Place 1/4 cup (or so) meat mixture in center and fold over top.
Seal edges firmly with fork.
Bake 15 minutes.
1 lb ground beef (or turkey)
¼ cup chopped onion (or onion powder)
½ cup ketchup
¼ cup fat free sour cream
½ t salt
¼ t garlic powder
10-oz can Hungry Jack Flaky Biscuits (10 biscuits)
Preheat oven to 375º.
Brown the ground beef and onion, drain.
Add the ketchup, sour cream, salt and garlic powder, stir to combine.
Roll out dough to 4” round.
Place 1/4 cup (or so) meat mixture in center and fold over top.
Seal edges firmly with fork.
Bake 15 minutes.
Make-Ahead Cheeseburger Lasagna
(luckymommyto2boys ~ Amy ~ Betty Crocker magazine)
1 ½ lb lean (at least 80%) ground beef (I used ground turkey)
3 tablespoons instant minced onion
1 can (15 oz) tomato sauce
1 ½ cups water
½ cup ketchup
1 tablespoon yellow mustard
1 egg
1 container (15 oz) ricotta cheese
2 cups shredded Cheddar-American cheese blend (8 oz)
12 uncooked lasagna noodles
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded lettuce
1 medium tomato, sliced
½ cup dill pickle slices
Spray 13x9-inch glass baking dish with cooking spray. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in tomato sauce, water, ketchup, and mustard. Simmer 5 minutes, stirring occasionally.
Meanwhile, in medium bowl, beat egg with fork or wire whisk. Stir in ricotta cheese and 2 cups of the cheese blend.
Spread 1 cup beef mixture over bottom of baking dish. Top with 4 uncooked noodles. Spread half of the ricotta mixture over noodles. Spread half of the ricotta mixture over noodles; top with 1 ½ cups beef mixture. Repeat layers once with 4 noodles, remaining ricotta mixture and 1 ½ cups beef mixture. Top with remaining 4 noodles, beef mixture, and 1 cup Cheddar cheese. Cover with foil; refrigerate at least 8 hours or overnight.
Heat oven to 350°F. Bake lasagna, covered, 45 minute. Uncover and bake 25-35 minutes longer or until bubbly. Remove from oven. Cover with foil; let stand 5-10 minutes before cutting.
Just before serving, top with lettuce, tomato, and pickles. Serve with additional ketchup if desired.
* Although this recipe is super to make ahead, you can bake it right away too. Just cover the dish with foil and bake as directed.
1 ½ lb lean (at least 80%) ground beef (I used ground turkey)
3 tablespoons instant minced onion
1 can (15 oz) tomato sauce
1 ½ cups water
½ cup ketchup
1 tablespoon yellow mustard
1 egg
1 container (15 oz) ricotta cheese
2 cups shredded Cheddar-American cheese blend (8 oz)
12 uncooked lasagna noodles
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded lettuce
1 medium tomato, sliced
½ cup dill pickle slices
Spray 13x9-inch glass baking dish with cooking spray. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in tomato sauce, water, ketchup, and mustard. Simmer 5 minutes, stirring occasionally.
Meanwhile, in medium bowl, beat egg with fork or wire whisk. Stir in ricotta cheese and 2 cups of the cheese blend.
Spread 1 cup beef mixture over bottom of baking dish. Top with 4 uncooked noodles. Spread half of the ricotta mixture over noodles. Spread half of the ricotta mixture over noodles; top with 1 ½ cups beef mixture. Repeat layers once with 4 noodles, remaining ricotta mixture and 1 ½ cups beef mixture. Top with remaining 4 noodles, beef mixture, and 1 cup Cheddar cheese. Cover with foil; refrigerate at least 8 hours or overnight.
Heat oven to 350°F. Bake lasagna, covered, 45 minute. Uncover and bake 25-35 minutes longer or until bubbly. Remove from oven. Cover with foil; let stand 5-10 minutes before cutting.
Just before serving, top with lettuce, tomato, and pickles. Serve with additional ketchup if desired.
* Although this recipe is super to make ahead, you can bake it right away too. Just cover the dish with foil and bake as directed.
Friendship Casserole ***
Sandy~Bettyinthekitchen
2 lbs ground beef
1 (48 oz) jar spaghetti sauce
2 T sugar
1 (16 oz) pkg medium egg noodles
½ cup margarine or butter
¾ tsp onion powder
¾ tsp garlic powder
½ cup grated Parmesan cheese
12 oz shredded mozzarella cheese
Preheat oven to 350º
Brown meat, drain fat. Add spaghetti sauce and sugar to meat; simmer 20 minutes.
Cook noodles as directed (al dente); drain and toss with margarine, salts and Parmesan cheese.
Spray two 9x13 pans with non-stick spray. In both pans layer half the sauce, all the noodles, and the rest of the sauce; top with mozzarella cheese.
Cover with foil; bake 45 minutes. Serves 16.
Note: Since this recipe makes enough for two casseroles, plan one for your family and one for a friend. Think of someone who might need a reminder that they have friends who care about them - a new mom in your neighborhood, a family who’s moving, someone with an illness. OR, be selfish and freeze one for another day. Wrap well with plastic wrap and then aluminum foil. Note the name of the recipe, the date and cooking instructions on the foil. Thaw completely before baking - make sure to remove the plastic wrap!
2 lbs ground beef
1 (48 oz) jar spaghetti sauce
2 T sugar
1 (16 oz) pkg medium egg noodles
½ cup margarine or butter
¾ tsp onion powder
¾ tsp garlic powder
½ cup grated Parmesan cheese
12 oz shredded mozzarella cheese
Preheat oven to 350º
Brown meat, drain fat. Add spaghetti sauce and sugar to meat; simmer 20 minutes.
Cook noodles as directed (al dente); drain and toss with margarine, salts and Parmesan cheese.
Spray two 9x13 pans with non-stick spray. In both pans layer half the sauce, all the noodles, and the rest of the sauce; top with mozzarella cheese.
Cover with foil; bake 45 minutes. Serves 16.
Note: Since this recipe makes enough for two casseroles, plan one for your family and one for a friend. Think of someone who might need a reminder that they have friends who care about them - a new mom in your neighborhood, a family who’s moving, someone with an illness. OR, be selfish and freeze one for another day. Wrap well with plastic wrap and then aluminum foil. Note the name of the recipe, the date and cooking instructions on the foil. Thaw completely before baking - make sure to remove the plastic wrap!
Pizzeria Chicken ***
(luckymommyto2boys ~ Amy ~ Reynoldswrap.com)
4 sheets (12x18-inches each) Reynolds Wrap® Release® Non-Stick Foil
4 boneless, skinless chicken breast halves (1/2 to 3/4 lb. each)
1 cup pizza or spaghetti sauce
1 cup shredded low–fat Mozzarella cheese
20 slices pepperoni
1 medium green bell pepper, chopped
1 small onion, chopped
PREHEAT oven to 450°F or grill to medium-high.
CENTER one chicken breast half on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food. Spoon pizza sauce over chicken. Sprinkle with cheese; top with pepperoni and vegetables.
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
BAKE 18 to 22 minutes on a cookie sheet in oven OR GRILL 10 to 12 minutes in covered grill.
SERVING SUGGESTION: Substitute your favorite pizza toppings for the pepperoni, green pepper and onion. Sprinkle with grated Parmesan cheese before serving, if desired.
4 sheets (12x18-inches each) Reynolds Wrap® Release® Non-Stick Foil
4 boneless, skinless chicken breast halves (1/2 to 3/4 lb. each)
1 cup pizza or spaghetti sauce
1 cup shredded low–fat Mozzarella cheese
20 slices pepperoni
1 medium green bell pepper, chopped
1 small onion, chopped
PREHEAT oven to 450°F or grill to medium-high.
CENTER one chicken breast half on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food. Spoon pizza sauce over chicken. Sprinkle with cheese; top with pepperoni and vegetables.
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
BAKE 18 to 22 minutes on a cookie sheet in oven OR GRILL 10 to 12 minutes in covered grill.
SERVING SUGGESTION: Substitute your favorite pizza toppings for the pepperoni, green pepper and onion. Sprinkle with grated Parmesan cheese before serving, if desired.
Moist Banana Pecan Bread **
(luckymommyto2boys ~ Amy ~ Recipezaar.com)
½ cup unsalted butter, softened
1 cup light brown sugar
2 eggs
2 medium overripe bananas, mashed
½ teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon ground cinnamon
1/8 teaspoon nutmeg
½ cup chopped pecans
Preheat oven to 325. Grease a 9" x 5" loaf pan. In a large mixing bowl, beat together butter and brown sugar until creamed. Beat in eggs, mashed bananas, and vanilla until creamy.
In a separate bowl, combine flour, salt, baking powder, cinnamon and nutmeg. Gradually add this dry mixture into creamed mixture and mix well. Batter will get thick. Stir in chopped pecans. Pour into greased loaf pan. Bake at 325 for 70-80 minutes.
Makes 1 loaf.
½ cup unsalted butter, softened
1 cup light brown sugar
2 eggs
2 medium overripe bananas, mashed
½ teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon ground cinnamon
1/8 teaspoon nutmeg
½ cup chopped pecans
Preheat oven to 325. Grease a 9" x 5" loaf pan. In a large mixing bowl, beat together butter and brown sugar until creamed. Beat in eggs, mashed bananas, and vanilla until creamy.
In a separate bowl, combine flour, salt, baking powder, cinnamon and nutmeg. Gradually add this dry mixture into creamed mixture and mix well. Batter will get thick. Stir in chopped pecans. Pour into greased loaf pan. Bake at 325 for 70-80 minutes.
Makes 1 loaf.
Tortellini Bake Parmesano ***
Kim aka (mommy2sweetie)
12 oz cheese tortellini
½ lb lean ground beef
½ medium onion, chopped fine
2 cloves garlic, minced
½ tsp dried oregano, crushed
1 can chunky spaghetti sauce
2 small zucchini, sliced
1/3 c grated parmesan cheese
1/3 c shredded mozzarella cheese
Cook pasta according to package directions; rinse and drain. Meanwhile, brown beef with onion, garlic and oregano in large skillet over medium-high heat; drain. Season with salt and pepper, if desired. Add spaghetti sauce and zucchini. Cook 15 minutes or until thickened, stirring occasionally. In oiled 2-quart microwaveable dish, arrange half of pasta; top with half each of sauce and cheese. Repeat layers ending with cheese; cover. Microwave on high 8 to 10 minutes or until heated through, rotating dish halfway through cooking time. Makes 4 servings.
Helpful Hint: For convenience, double recipe and freeze one for later use. The recipe can also be made ahead, refrigerated and heated just before serving (allow extra time in microwave if dish is chilled).
12 oz cheese tortellini
½ lb lean ground beef
½ medium onion, chopped fine
2 cloves garlic, minced
½ tsp dried oregano, crushed
1 can chunky spaghetti sauce
2 small zucchini, sliced
1/3 c grated parmesan cheese
1/3 c shredded mozzarella cheese
Cook pasta according to package directions; rinse and drain. Meanwhile, brown beef with onion, garlic and oregano in large skillet over medium-high heat; drain. Season with salt and pepper, if desired. Add spaghetti sauce and zucchini. Cook 15 minutes or until thickened, stirring occasionally. In oiled 2-quart microwaveable dish, arrange half of pasta; top with half each of sauce and cheese. Repeat layers ending with cheese; cover. Microwave on high 8 to 10 minutes or until heated through, rotating dish halfway through cooking time. Makes 4 servings.
Helpful Hint: For convenience, double recipe and freeze one for later use. The recipe can also be made ahead, refrigerated and heated just before serving (allow extra time in microwave if dish is chilled).
Chicken Tetrazzini ***
CHICKEN TETRAZZINI
(luckymommyto2boys)
10 chicken breasts, halved
1 (16-oz) pkg. spaghetti
½ lb butter
2 (8-oz) cans mushrooms, drained (reserve juice)
1 bunch green onions, chopped
2 (16-oz) containers sour cream
7 cans cream of mushroom soup
2 jars pimentos
2 T Beau Monde (we used Italian Seasoning)
Grated Parmesan cheese for topping
Boil chicken until fork-tender. Remove from pot and cool. Break apart spaghetti into 1-inch pieces and cook until tender; drain. Slice chicken into bite-size pieces. In melted butter sauté mushrooms and onions about 5 minutes. Add soup, sour cream, and mushroom juice. Combine everything and place in buttered large casserole dish or 2 (9 x 13) pans. Sprinkle with cheese. Bake at 300 degrees for 40-45 minutes. Makes 16 servings. Freezes well. Reheat, uncovered.
(luckymommyto2boys)
10 chicken breasts, halved
1 (16-oz) pkg. spaghetti
½ lb butter
2 (8-oz) cans mushrooms, drained (reserve juice)
1 bunch green onions, chopped
2 (16-oz) containers sour cream
7 cans cream of mushroom soup
2 jars pimentos
2 T Beau Monde (we used Italian Seasoning)
Grated Parmesan cheese for topping
Boil chicken until fork-tender. Remove from pot and cool. Break apart spaghetti into 1-inch pieces and cook until tender; drain. Slice chicken into bite-size pieces. In melted butter sauté mushrooms and onions about 5 minutes. Add soup, sour cream, and mushroom juice. Combine everything and place in buttered large casserole dish or 2 (9 x 13) pans. Sprinkle with cheese. Bake at 300 degrees for 40-45 minutes. Makes 16 servings. Freezes well. Reheat, uncovered.
Sunday, November 25, 2007
Chicken Cornbread **
CHICKEN CORNBREAD
Amy (ajays)
1-1/2 pounds boneless skinless chicken breasts, chopped
1 tablespoon oil
1 green pepper, chopped
1 envelope taco seasoning mix
1 package (8-1/2 oz.) corn muffin mix (love the Jiffy brand)
1 cup shredded cheddar cheese
Cook and stir chicken in oil in skillet until cooked through. Drain. Add green pepper, seasoning mix and 3/4 cup water. Bring to boil. Reduce heat; simmer 10 minutes, stirring occasionally.
Spoon chicken mixture into 9-inch pie plate; sprinkle with cheese. Prepare muffin mix as directed on package. Spoon muffin batter over cheese to cover. Bake at 400 degrees for 20 minutes.
Amy (ajays)
1-1/2 pounds boneless skinless chicken breasts, chopped
1 tablespoon oil
1 green pepper, chopped
1 envelope taco seasoning mix
1 package (8-1/2 oz.) corn muffin mix (love the Jiffy brand)
1 cup shredded cheddar cheese
Cook and stir chicken in oil in skillet until cooked through. Drain. Add green pepper, seasoning mix and 3/4 cup water. Bring to boil. Reduce heat; simmer 10 minutes, stirring occasionally.
Spoon chicken mixture into 9-inch pie plate; sprinkle with cheese. Prepare muffin mix as directed on package. Spoon muffin batter over cheese to cover. Bake at 400 degrees for 20 minutes.
Monday, October 15, 2007
Smashed Cauliflower with Cheese
(OP? ~ Recipe courtesy Rachael Ray )
1 large head cauliflower, cut into florets
3 cups chicken stock
4 tablespoons butter, cut into pieces
1 cup shredded white extra-sharp Cheddar
Place cauliflower in a medium shallow pot or pan. Add stock, cover and place pot over high heat. When liquid boils, reduce heat to simmer and cook covered 10 minutes. Remove cover, raise heat to medium high and allow the broth to reduce by half, 2 minutes. Add 2 tablespoons butter, cut into pieces and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes. Season the cauliflower with black pepper, a pinch of salt and nutmeg.
1 large head cauliflower, cut into florets
3 cups chicken stock
4 tablespoons butter, cut into pieces
1 cup shredded white extra-sharp Cheddar
Place cauliflower in a medium shallow pot or pan. Add stock, cover and place pot over high heat. When liquid boils, reduce heat to simmer and cook covered 10 minutes. Remove cover, raise heat to medium high and allow the broth to reduce by half, 2 minutes. Add 2 tablespoons butter, cut into pieces and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes. Season the cauliflower with black pepper, a pinch of salt and nutmeg.
Monday, January 15, 2007
Deep-Dish Pizza Casserole **
Jennifer (mom99-02) (from Cooking Light)
1 pound ground round
1 15oz can chunky Italian-style tomato sauce
1 10oz can refrigerated pizza crust dough
6 1oz slices part-skim mozzarella cheese
Cook meat in a skillet over medium-high heat until browned, stirring until it crumbles. Drain any grease. Add tomato sauce and cook until heated. While the meat cooks, spray cooking spray on a 13x9 baking pan. Unroll pizza dough and press into the bottom and halfway up the sides of the baking pan. Line the bottom of the crust with three slices of the mozzarella cheese. Top with meat and tomato mixture. Bake, uncovered, at 425 degrees for 12 minutes. Top with remaining 3 cheese slices and bake and additional 5 minutes or until the crust is browned and the cheese melts.
1 pound ground round
1 15oz can chunky Italian-style tomato sauce
1 10oz can refrigerated pizza crust dough
6 1oz slices part-skim mozzarella cheese
Cook meat in a skillet over medium-high heat until browned, stirring until it crumbles. Drain any grease. Add tomato sauce and cook until heated. While the meat cooks, spray cooking spray on a 13x9 baking pan. Unroll pizza dough and press into the bottom and halfway up the sides of the baking pan. Line the bottom of the crust with three slices of the mozzarella cheese. Top with meat and tomato mixture. Bake, uncovered, at 425 degrees for 12 minutes. Top with remaining 3 cheese slices and bake and additional 5 minutes or until the crust is browned and the cheese melts.