(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
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 375ยบ.
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 375ยบ.
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.
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