Cheddar Ranch Chicken
1/2 c. ranch salad dressing
1 TBS. flour
4 boneless chicken breasts
1/4 c. shredded sharp cheddar cheese
1/4 c. grated parmesan cheese
Directions:
1. Combine dressing with flour in a shallow bowl.
2. Coat each chicken breast with dressing mixture.
3. Place on ungreased baking pan.
4. Combine cheddar and Parmesan cheeses ; sprinkle on chicken.
5. Bake at 375 F for 25 minutes or until chicken is no longer pink in center and juices run clear.
Wednesday, May 30, 2007
Tuesday, March 27, 2007
Creamy Broccoli-Stuffed Chicken Breasts
Creamy Broccoli-Stuffed Chicken Breasts
1 pkg. Stuffing
1 c. water
boneless chicken breast
frozen chopped broccoli
1 can cream of chicken soup
1/2 c. milk
1 tsp. paprika
2 TBS. Grated Parmesan Cheese
Preheat oven to 400 degrees. Combine stuffing and water in large bowl. Let stand for 5 min. Add broccoli to stuffing and mix. Spread stuffing evenly onto chicken breast. Roll up the chicken breast enclosing the stuffing mixture.
Place chicken, seam-sides down in baking dish. Mix soup and milk and pour over chicken. Sprinkle with paprika and Parmesan cheese.
Bake 30 min. of until chicken is cooked through
*Instead of stuffing mix I mad my own stuffing and instead of using cream of chicken soup I used cream of celery.
1 pkg. Stuffing
1 c. water
boneless chicken breast
frozen chopped broccoli
1 can cream of chicken soup
1/2 c. milk
1 tsp. paprika
2 TBS. Grated Parmesan Cheese
Preheat oven to 400 degrees. Combine stuffing and water in large bowl. Let stand for 5 min. Add broccoli to stuffing and mix. Spread stuffing evenly onto chicken breast. Roll up the chicken breast enclosing the stuffing mixture.
Place chicken, seam-sides down in baking dish. Mix soup and milk and pour over chicken. Sprinkle with paprika and Parmesan cheese.
Bake 30 min. of until chicken is cooked through
*Instead of stuffing mix I mad my own stuffing and instead of using cream of chicken soup I used cream of celery.
Monday, March 19, 2007
Italian Chicken & Vegetables
Italian Chicken & Vegetables
sheets of Reynolds Wrap
2 boneless skinless chicken breast halves
2 1/3 c. Italian dressing
dried basil
2 c. frozen broccoli, cauliflower and carrots
2 TBS. grated Parmesan cheese
Directions:
Preheat oven to 450 F or turn grill on medium-high. Center one chicken breast half on each sheet of Reynolds Wrap. Pour Italian dressing over chicken, sprinkle with basil. Arrange vegetables on top of chicken. Fold foil to close good. Bake 20 to 22 minutes on a cookie sheet in oven or on grill for 12 to 14 minutes. Sprinkle with Parmesan cheese.
sheets of Reynolds Wrap
2 boneless skinless chicken breast halves
2 1/3 c. Italian dressing
dried basil
2 c. frozen broccoli, cauliflower and carrots
2 TBS. grated Parmesan cheese
Directions:
Preheat oven to 450 F or turn grill on medium-high. Center one chicken breast half on each sheet of Reynolds Wrap. Pour Italian dressing over chicken, sprinkle with basil. Arrange vegetables on top of chicken. Fold foil to close good. Bake 20 to 22 minutes on a cookie sheet in oven or on grill for 12 to 14 minutes. Sprinkle with Parmesan cheese.
Sunday, March 18, 2007
Cheesy Brat Stew
Got from the slowcooker mailing list from Christi Hicks. This recipe was very good. For green beans I used frozen green beans. I did not have a pepper on hand so did not put in. Instead of mushroom soup I used cream of celery soup. Very delicious.
Cheesy Brat Stew for the Slow Cooker
6 bratwurst links, browned and cut into 1/2 inch slices
4 medium potatoes, peeled and cubed
chopped onion
1 (15 ounce) can green beans
1 small red bell pepper, seeded and chopped
2 cups shredded Cheddar cheese
1 (10.75 ounce) can cream of mushroom soup
2/3 cup water
DIRECTIONS:
1. Place the bratwurst, potatoes, minced onion, green beans, red pepper, Cheddar cheese, mushroom soup and water into a slow cooker.
2. Cover, and cook on medium for 3 hours, or until potatoes are fork-tender.
Cheesy Brat Stew for the Slow Cooker
6 bratwurst links, browned and cut into 1/2 inch slices
4 medium potatoes, peeled and cubed
chopped onion
1 (15 ounce) can green beans
1 small red bell pepper, seeded and chopped
2 cups shredded Cheddar cheese
1 (10.75 ounce) can cream of mushroom soup
2/3 cup water
DIRECTIONS:
1. Place the bratwurst, potatoes, minced onion, green beans, red pepper, Cheddar cheese, mushroom soup and water into a slow cooker.
2. Cover, and cook on medium for 3 hours, or until potatoes are fork-tender.
Thursday, February 22, 2007
Pizza Burger
This came from Vicky. This was very good. I did change a couple things. I didn't add the sausage. I also in a bowl combine the hamburger and oregano and garlic salt together and made hamburger patties. Then on top of the hamburger patty I put the tomato sauce, mushrooms, and the cheese. Very good. This was added to my recipe blog.
Pizza Burgers
1 lb. Sausage
1 lb. hamburger
15 oz. Tomato Sauce
1 can sliced Mushrooms
2 tsp. Oregano
1/2 tsp. Garlic Salt
1/2 C. grated Cheese
Brown meat and drain well. Add other ingredients and mix well. Put on buns or English muffins. Sprinkle cheese on top and bake until bubbly.more cheese can be added to desired taste. I especially likeMozzarella on top. These can be frozen before baking, and baked later.
Pizza Burgers
1 lb. Sausage
1 lb. hamburger
15 oz. Tomato Sauce
1 can sliced Mushrooms
2 tsp. Oregano
1/2 tsp. Garlic Salt
1/2 C. grated Cheese
Brown meat and drain well. Add other ingredients and mix well. Put on buns or English muffins. Sprinkle cheese on top and bake until bubbly.more cheese can be added to desired taste. I especially likeMozzarella on top. These can be frozen before baking, and baked later.
Sunday, February 11, 2007
Hobo Dinners
This was shared by Sharon. This was very good. Instead of using pork chops I used steak. I have also had this with hamburger patties. The best thing is you can add any vegetable to this and it is good. Very good and added to my recipe blog.
Hobo dinners
1 large potato
2 Tbsp Extra Virgin Olive Oil
1 Center Cut Pork Chop approx 1/2 inch thick
1/2 onion sliced
1/2 green pepper sliced
dash of worchestershire sauce
dash of onion salt
dash of garlic salt
pepper to taste
pat of butter
Brown pork chop in skillet with a little bit of extra virgin olive
oil. Set aside. Place sliced potatoe, onion, and green pepper in the
middle of a generous sheet of aluminum foil. Place the Pork chop on
top of the potatoes. Sprinkle entire pkg with dry seasonings and
worchestershire sauce. Top with a pat of butter. Fold aluminum foil
over and crimp to make air and liquid tight. Cook in oven at 350 F for an hour.
Hobo dinners
1 large potato
2 Tbsp Extra Virgin Olive Oil
1 Center Cut Pork Chop approx 1/2 inch thick
1/2 onion sliced
1/2 green pepper sliced
dash of worchestershire sauce
dash of onion salt
dash of garlic salt
pepper to taste
pat of butter
Brown pork chop in skillet with a little bit of extra virgin olive
oil. Set aside. Place sliced potatoe, onion, and green pepper in the
middle of a generous sheet of aluminum foil. Place the Pork chop on
top of the potatoes. Sprinkle entire pkg with dry seasonings and
worchestershire sauce. Top with a pat of butter. Fold aluminum foil
over and crimp to make air and liquid tight. Cook in oven at 350 F for an hour.
Friday, January 19, 2007
Garlicky Green Beans With Mushrooms
Garlicky Green Beans With Mushrooms
2-1/2 pounds fresh green beans, trimmed
2 c. sliced fresh mushrooms
2 to 3 garlic cloves, minced
4 tsp. butter
1/2 tsp. onion powder
1/4 tsp. pepper
Place beans in a large sucepan and cover with water, bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Meanwhile, in a large nonstick skillet, saute mushrooms and garlic in butter until tender. Drain beans; add to skillet. Stir in onion powder and pepper, heat through.
2-1/2 pounds fresh green beans, trimmed
2 c. sliced fresh mushrooms
2 to 3 garlic cloves, minced
4 tsp. butter
1/2 tsp. onion powder
1/4 tsp. pepper
Place beans in a large sucepan and cover with water, bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Meanwhile, in a large nonstick skillet, saute mushrooms and garlic in butter until tender. Drain beans; add to skillet. Stir in onion powder and pepper, heat through.
Wednesday, January 17, 2007
Orange Glazed Carrots
Orange Glazed Carrots
3c. sliced carrots
3TBS. butter
2c. water
3 TBS. orange marmalade
2 TBS chopped pecans
Combine carrots and water in slow cooker or can be used on stove in saucepan. For slow cooker cover and cook on high for 2 to 3 hours or until carrots done. Drain, stir in remaining ingredients. Cover and cook on high for 20-30 minutes.
For stovetop, combine carrots and water and bring to a boil until carrots are done. Drain, stir in remaining ingredients. Cook for several more minutes.
3c. sliced carrots
3TBS. butter
2c. water
3 TBS. orange marmalade
2 TBS chopped pecans
Combine carrots and water in slow cooker or can be used on stove in saucepan. For slow cooker cover and cook on high for 2 to 3 hours or until carrots done. Drain, stir in remaining ingredients. Cover and cook on high for 20-30 minutes.
For stovetop, combine carrots and water and bring to a boil until carrots are done. Drain, stir in remaining ingredients. Cook for several more minutes.
Tuesday, January 16, 2007
Bacon and Cheddar Mashed Potatoes
Source: Cooking Light magazine8 servings (serving size: 3/4 cup)
RECIPE INGREDIENTS
2 1/2 pounds cubed peeled baking potato
1 cup (4 ounces) shredded extra-sharp cheddar cheese
1 cup 2% reduced-fat milk
1/2 cup chopped green onions
2 tablespoons reduced-fat sour cream
1/2 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled (drained)
RECIPE METHOD
Place potato in a saucepan, and cover with water. Bring to a boil.Reduce heat; simmer 15 minutes or until tender.Drain and return potato to pan. Add cheese and milk; mash to desiredconsistency. Cook 2 minutes or until thoroughly heated, stirringconstantly. Add onions and remaining ingredients, stirring to combine.
Source: Cooking Light magazine8 servings (serving size: 3/4 cup)
RECIPE INGREDIENTS
2 1/2 pounds cubed peeled baking potato
1 cup (4 ounces) shredded extra-sharp cheddar cheese
1 cup 2% reduced-fat milk
1/2 cup chopped green onions
2 tablespoons reduced-fat sour cream
1/2 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled (drained)
RECIPE METHOD
Place potato in a saucepan, and cover with water. Bring to a boil.Reduce heat; simmer 15 minutes or until tender.Drain and return potato to pan. Add cheese and milk; mash to desiredconsistency. Cook 2 minutes or until thoroughly heated, stirringconstantly. Add onions and remaining ingredients, stirring to combine.
Country Scalloped Potatoes
Country Scalloped Potatoes
1 1/2 pounds small red potatoes
6TBS. butter, divided
3 TBS. all purpose flour
1/4 tsp. white pepper
1 1/2 c. milk
1 c. shredded Cheddar cheese
4 green onions, sliced
3/4 c. cracker crumbs
Preheat oven to 350 F. Place potatoes in a saucepan and add water to cover. Bring to boil. Cook until partially done, about 10 mintues. Drain and rinse in cold water until cool.
Melt 4 TBS. of butter in medium saucepan. Add flour and white pepper. Stir until smooth. Gradually add milk, stirring until the sauce is thickened. Add the Cheddar cheese until melted.
Cut the potatoes into 1/4 inch thick slices. Layer the potatoes in prepared dish. Top with green onions, and cheese sauce. Repeat layers twice ending with sauce.
Melt remaining butter. Combine cracker crumbs and butter in small bowl. Sprinkle evely over the casserole.
Bake, uncovered until hot and bubbly and potatoes are tender, about 35 to 40 minutes.
1 1/2 pounds small red potatoes
6TBS. butter, divided
3 TBS. all purpose flour
1/4 tsp. white pepper
1 1/2 c. milk
1 c. shredded Cheddar cheese
4 green onions, sliced
3/4 c. cracker crumbs
Preheat oven to 350 F. Place potatoes in a saucepan and add water to cover. Bring to boil. Cook until partially done, about 10 mintues. Drain and rinse in cold water until cool.
Melt 4 TBS. of butter in medium saucepan. Add flour and white pepper. Stir until smooth. Gradually add milk, stirring until the sauce is thickened. Add the Cheddar cheese until melted.
Cut the potatoes into 1/4 inch thick slices. Layer the potatoes in prepared dish. Top with green onions, and cheese sauce. Repeat layers twice ending with sauce.
Melt remaining butter. Combine cracker crumbs and butter in small bowl. Sprinkle evely over the casserole.
Bake, uncovered until hot and bubbly and potatoes are tender, about 35 to 40 minutes.
Monday, January 08, 2007
dill and honey pork chops
Dill and Honey Pork Chops
INGREDIENTS
6 (3/4 inch) thick bone-in pork chops
2 tablespoons honey
1 tablespoon dried dill weed
DIRECTIONS
Heat a skillet over medium heat. Spread 1/2 teaspoon of honey onto one side of each pork chop. Sprinkle a pinch of dill over the honey.
Place the pork chops honey side down in the skillet, and coat the top sides of the chops with remaining honey and dill. Cook for 5 minutes on each side, or until browned on the outside, and chops have reached your desired degree of doneness.
INGREDIENTS
6 (3/4 inch) thick bone-in pork chops
2 tablespoons honey
1 tablespoon dried dill weed
DIRECTIONS
Heat a skillet over medium heat. Spread 1/2 teaspoon of honey onto one side of each pork chop. Sprinkle a pinch of dill over the honey.
Place the pork chops honey side down in the skillet, and coat the top sides of the chops with remaining honey and dill. Cook for 5 minutes on each side, or until browned on the outside, and chops have reached your desired degree of doneness.
Friday, January 05, 2007
*Pizza Meatballs for Slowcooker*
1 1/2 pounds ground beef
1 teaspoon onion powder
1 egg
1 cup panko bread crumbs (Japanese bread crumbs)
1 1/2 teaspoons freshly chopped garlic
1 teaspoon Worcestershire sauce
salt and pepper
Italian seasoning (marjoram, thyme, rosemary,savory, sage, oregano, and basil)
8 ounces mozzarella cheese -- cut into 1/4-inch cubes
Sauce:
2 15-ounce cans tomato sauce --
(2 to 3)1 15-ounce can crushed tomatoes
Italian seasoning
1 medium onion -- chopped
1 1/2 teaspoons fresh chopped garlic
Preheat oven to 350°F. Line a flat baking sheet with parchment paper. In alarge bowl add ground beef, onion powder, egg, panko crumbs, garlic,Worcestershire, salt, pepper, couple dashes of Italian seasoning. Mixthoroughly. Shape into 1-inch balls. Push in to the mixture a cube ofcheese. Reshape the meatball. Place on lined baking sheet. Do this until allof the meatballs have been formed. Bake in the oven until browned, about 15to 20 minutes. If the cheese cube that was used is too big it will melt outof the meatball.In a slow cooker, on medium heat add the tomato sauce, crushed tomatoes,Italian seasonings (to taste) onion, and garlic. Keep hot while themeatballs cook. Add the meatballs once they are done cooking. Serve withtoothpicks. The sauce can be heated on stove top.
Source:"Calling All Cooks"Copyright:"Food TV Network"
1 1/2 pounds ground beef
1 teaspoon onion powder
1 egg
1 cup panko bread crumbs (Japanese bread crumbs)
1 1/2 teaspoons freshly chopped garlic
1 teaspoon Worcestershire sauce
salt and pepper
Italian seasoning (marjoram, thyme, rosemary,savory, sage, oregano, and basil)
8 ounces mozzarella cheese -- cut into 1/4-inch cubes
Sauce:
2 15-ounce cans tomato sauce --
(2 to 3)1 15-ounce can crushed tomatoes
Italian seasoning
1 medium onion -- chopped
1 1/2 teaspoons fresh chopped garlic
Preheat oven to 350°F. Line a flat baking sheet with parchment paper. In alarge bowl add ground beef, onion powder, egg, panko crumbs, garlic,Worcestershire, salt, pepper, couple dashes of Italian seasoning. Mixthoroughly. Shape into 1-inch balls. Push in to the mixture a cube ofcheese. Reshape the meatball. Place on lined baking sheet. Do this until allof the meatballs have been formed. Bake in the oven until browned, about 15to 20 minutes. If the cheese cube that was used is too big it will melt outof the meatball.In a slow cooker, on medium heat add the tomato sauce, crushed tomatoes,Italian seasonings (to taste) onion, and garlic. Keep hot while themeatballs cook. Add the meatballs once they are done cooking. Serve withtoothpicks. The sauce can be heated on stove top.
Source:"Calling All Cooks"Copyright:"Food TV Network"
Tuesday, December 19, 2006
Pineapple - Glazed Carrots
Pineapple- Glazed Carrots
3 c. baby carrots
1/2 c. pineapple spreadable fruit
2 TBS. honey
2 TBS. butter
Place carrots in a small amount of water in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until crisp-tender. Drain. Set aside and keep war. In another saucepan, bring the fruit, honey and butter to a boil. Drizzle over carrots; toss to coat.
3 c. baby carrots
1/2 c. pineapple spreadable fruit
2 TBS. honey
2 TBS. butter
Place carrots in a small amount of water in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until crisp-tender. Drain. Set aside and keep war. In another saucepan, bring the fruit, honey and butter to a boil. Drizzle over carrots; toss to coat.
Pecan Crusted Pork Chops
Pecan Crusted Pork Chops
INGREDIENTS
2 cups pecans
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
3 eggs
6 (1 inch thick) pork chops
3 tablespoons unsalted butter
6 sprigs Italian flat leaf parsley
DIRECTIONS
Preheat an oven to 350 degrees F (175 degrees C). Spread the pecans on a baking sheet, and bake until lightly toasted, about 5 minutes. Set pecans aside to cool. Raise the oven temperature to 375 degrees (190 degrees C).
Chop pecans finely, and then combine in a shallow bowl with the salt and pepper. Place the flour in another shallow bowl. In a third bowl, whisk the eggs together until well blended. First dip each pork chop into the flour, shaking off any excess. Then dip the chops into the egg, and finally into the finely chopped pecans.
In a large oven-proof frying pan, melt the butter over a medium heat. Arrange the pork chops in a single layer in the pan. Cook, turning once, until golden on both sides, 5 to 6 minutes total.
Place the frying pan in the preheated oven, and bake until firm to the touch and pale pink when cut in the center, about 10 to 12 minutes. Do not allow the nut coating to burn. Transfer the pork chops to a warmed platter, and garnish with parsley sprigs. Serve immediately.
INGREDIENTS
2 cups pecans
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
3 eggs
6 (1 inch thick) pork chops
3 tablespoons unsalted butter
6 sprigs Italian flat leaf parsley
DIRECTIONS
Preheat an oven to 350 degrees F (175 degrees C). Spread the pecans on a baking sheet, and bake until lightly toasted, about 5 minutes. Set pecans aside to cool. Raise the oven temperature to 375 degrees (190 degrees C).
Chop pecans finely, and then combine in a shallow bowl with the salt and pepper. Place the flour in another shallow bowl. In a third bowl, whisk the eggs together until well blended. First dip each pork chop into the flour, shaking off any excess. Then dip the chops into the egg, and finally into the finely chopped pecans.
In a large oven-proof frying pan, melt the butter over a medium heat. Arrange the pork chops in a single layer in the pan. Cook, turning once, until golden on both sides, 5 to 6 minutes total.
Place the frying pan in the preheated oven, and bake until firm to the touch and pale pink when cut in the center, about 10 to 12 minutes. Do not allow the nut coating to burn. Transfer the pork chops to a warmed platter, and garnish with parsley sprigs. Serve immediately.
Saturday, December 16, 2006
Cheesy Chicken And Rice Bake
Cheesy Chicken And Rice Bake
* comes from Campbells
1 can of Campbells Cream of Chicken Soup
1 1/3 c. water
3/4 c. of uncooked regular rice
onion powder
pepper
4 skinless chicken breast
1 c. shredded Chedder cheese
Mix soup, water, rice, onion powder, and pepper in a shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover and bake at 375 degrees for 45 min. or until chicken is no longer pink and rice is done. Top with cheese.
Veggies Variation: Add 2 cups of fresh, canned, or frozen vegetables into soup mixture before topping with chicken.
Mexican Variation: Omit onion powder and pepper. Add chili pepper into soup mixture and top with Mexican cheese
Italian Variation: Omit onion powder and pepper. Add Italian seasoning into soup mixture and substitue 1/2 c. of Parmesan Cheese in place of Cheddar cheese.
* comes from Campbells
1 can of Campbells Cream of Chicken Soup
1 1/3 c. water
3/4 c. of uncooked regular rice
onion powder
pepper
4 skinless chicken breast
1 c. shredded Chedder cheese
Mix soup, water, rice, onion powder, and pepper in a shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover and bake at 375 degrees for 45 min. or until chicken is no longer pink and rice is done. Top with cheese.
Veggies Variation: Add 2 cups of fresh, canned, or frozen vegetables into soup mixture before topping with chicken.
Mexican Variation: Omit onion powder and pepper. Add chili pepper into soup mixture and top with Mexican cheese
Italian Variation: Omit onion powder and pepper. Add Italian seasoning into soup mixture and substitue 1/2 c. of Parmesan Cheese in place of Cheddar cheese.
Grilled Mustard Dill Burgers
Grilled Mustard-Dill Burgers
3 tablespoons sour cream
3 tablespoons Dijon mustard
1 1/2 tablespoons chopped fresh dill
10 ounces lean ground beef
freshly-ground black pepper
2 hamburger buns, split
2 tomato slices
2 bibb lettuce leaves
Prepare barbecue (medium-high heat). Mix first 3 ingredients in medium bowl. Transfer 3 tablespoons sauce to small bowl and reserve. Add meat to remaining sauce in medium bowl and mix gently. Divide meat mixture into 2 equal portions. Flatten each to 1/2-inch-thick patty; sprinkle with salt and pepper.
Grill cut side of buns until toasted, about 1 minute. Grill patties to desired doneness, about 4 minutes per side for medium. Spread bottom half of buns with reserved sauce. Top each with burger, tomato slice, lettuce and bun top.
3 tablespoons sour cream
3 tablespoons Dijon mustard
1 1/2 tablespoons chopped fresh dill
10 ounces lean ground beef
freshly-ground black pepper
2 hamburger buns, split
2 tomato slices
2 bibb lettuce leaves
Prepare barbecue (medium-high heat). Mix first 3 ingredients in medium bowl. Transfer 3 tablespoons sauce to small bowl and reserve. Add meat to remaining sauce in medium bowl and mix gently. Divide meat mixture into 2 equal portions. Flatten each to 1/2-inch-thick patty; sprinkle with salt and pepper.
Grill cut side of buns until toasted, about 1 minute. Grill patties to desired doneness, about 4 minutes per side for medium. Spread bottom half of buns with reserved sauce. Top each with burger, tomato slice, lettuce and bun top.
Sour Cream Noodle Casserole
Sour Cream Noodle Casserole
1 (8 oz.) pkg. medium noodles
1 lb. ground beef (I used sausage)
1 tbsp. butter
1/4 tsp. garlic salt
1/8 tsp. black pepper
1 c. tomato sauce
1 c. sm. curd Cottage cheese
1 c. sour cream
1 c. chopped green onions
1 c. shredded sharp Cheddar cheese (or your favorite)
Cook noodles in boiling salted water. Rinse and drain. Brown meat in butter, then add salts, pepper and tomato sauce. Simmer for 5 minutes. Combine Cottage cheese, sour cream, chopped onions and noodles. Alternate layers of noodle mixture and meat mixture in a 2 quart casserole dish, beginning with noodles and ending with meat. Top with shredded cheese. Bake at 350 degrees for 25 minutes or until cheese is melted and browned.
From : AbakersDelight mailing list Chef Tamara
1 (8 oz.) pkg. medium noodles
1 lb. ground beef (I used sausage)
1 tbsp. butter
1/4 tsp. garlic salt
1/8 tsp. black pepper
1 c. tomato sauce
1 c. sm. curd Cottage cheese
1 c. sour cream
1 c. chopped green onions
1 c. shredded sharp Cheddar cheese (or your favorite)
Cook noodles in boiling salted water. Rinse and drain. Brown meat in butter, then add salts, pepper and tomato sauce. Simmer for 5 minutes. Combine Cottage cheese, sour cream, chopped onions and noodles. Alternate layers of noodle mixture and meat mixture in a 2 quart casserole dish, beginning with noodles and ending with meat. Top with shredded cheese. Bake at 350 degrees for 25 minutes or until cheese is melted and browned.
From : AbakersDelight mailing list Chef Tamara
Shepherd's Pie
To make this for the hamburger I had some leftover meatballs from a previous meal and that is what I used for the hamburger for this recipe.
Shepherd's Pie
1 lb hamburger
1/4 c. chopped green pepper
Mashed potatos
1/4 c. chopped onions
1 can vegetable soup
Brown hamburger, onion, and green pepper. Stir in soup. Put in casserole dish and place mashed potatos on top. Bake at 425 degrees for 15 minutes.
Shepherd's Pie
1 lb hamburger
1/4 c. chopped green pepper
Mashed potatos
1/4 c. chopped onions
1 can vegetable soup
Brown hamburger, onion, and green pepper. Stir in soup. Put in casserole dish and place mashed potatos on top. Bake at 425 degrees for 15 minutes.
Roasted Parmesan Potato Wedges
Roasted Parmesan Potato Wedges
4 potatos
2 tsp. canola oil
1.2 c. grated Parmesan cheese
basil
seasoned salt
onion powder
garlic powder
pepper
Cut potatos into wedges. In a large bowl, sprinkle potatos with oil and the rest of the ingredients, toss well to coat. Arrange potatos in a single layer on a baking pan. Bake at 350 degrees for 45 - 55 minutes or until golden brown and tender.
4 potatos
2 tsp. canola oil
1.2 c. grated Parmesan cheese
basil
seasoned salt
onion powder
garlic powder
pepper
Cut potatos into wedges. In a large bowl, sprinkle potatos with oil and the rest of the ingredients, toss well to coat. Arrange potatos in a single layer on a baking pan. Bake at 350 degrees for 45 - 55 minutes or until golden brown and tender.
Mushroom Chicken Pizza
Mushroom Chicken Pizza
a pizza crust
1 can Italian tomato paste
1-1/2 c. cubed cooked chicken
2 c. cherry tomatoes, halved
1/2 c sliced fresh mushrooms
1/4 c. olives
garlic powder
pepper
1 TBS. olive oil
shredded mozzarella cheese
Put the pizza crust on a baking sheet. Spread on top of crust the tomato paste, chicken, tomato halves, mushrooms, olives, garlic powder, and pepper. Drizzle with oil. Sprinkle with cheese. Bake at 13 - 16 minutes or until cheese is melted.
a pizza crust
1 can Italian tomato paste
1-1/2 c. cubed cooked chicken
2 c. cherry tomatoes, halved
1/2 c sliced fresh mushrooms
1/4 c. olives
garlic powder
pepper
1 TBS. olive oil
shredded mozzarella cheese
Put the pizza crust on a baking sheet. Spread on top of crust the tomato paste, chicken, tomato halves, mushrooms, olives, garlic powder, and pepper. Drizzle with oil. Sprinkle with cheese. Bake at 13 - 16 minutes or until cheese is melted.
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