2 (10 ounce) rolls refrigerated pizza dough or 2 (10 ounce) refrigerated crescent dinner rolls
8 hot dogs (If making babies, cut in 16 pieces) or 1 lb kielbasa (If making babies, cut in 16 pieces) or 8 cooked links sausag (If making babies, cut in 16 pieces)
nonstick cooking spray
1 cup part-skim mozzarella cheese, grated (optional)
1/4 cup low-fat parmesan cheese (optional)
4 tablespoons pizza sauce (optional) or 4 tablespoons pasta sauce (optional)
Pizza Toppings
onion (optional)
green pepper (optional)
olive (optional)
1 tablespoon italian seasoning mix (or your own mix of oregano, thyme, parsley, etc.) (optional)
Directions:
1
Preheat oven to 300°F.
2
Open pkg. of pizza dough or crescent rolls.
3
(If making pizza filled gather ingredients, grate cheese, and dice vegetables).
4
Spray cookie sheet with non-stick spray.
5
Place pizza dough or crescent rolls on sheet, and cut into 8 squares (or 16 if you are making babies). Press dough thin with fingers.
6
Add pizza sauce to each square (if making pizza filled).
7
Add hot dogs or cooked sausage (and other pizza toppings, and pizza herbs, to taste, if making pizza filled).
8
"Mummify" the hot dogs/kielbasa/sausage by wrapping them completely in the dough, and pinching the ends. (I wrap the roll around the dog or baby and leave a little "face").
9
Bake for approximately 15 minutes, or until crust begins to brown.
10
Serve with warm pizza sauce for dip, or dip in mustard, sweet and sour sauce or ketchup, depending on what you like!.
Read more: http://www.food.com/recipe/mummy-dogs-or-is-that-mommy-babies-halloween-baby-shower-261683#ixzz1c0toAkHN
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Thursday, October 27, 2011
Rats in Blood/Spaghetti and Meatballs ala Halloween
1 1/2 lbs lean ground beef
1/2 cup uncooked long grain white rice
1/2 medium onion, finely chopped
1 egg, beaten
1 teaspoon salt
1 pinch black pepper
uncooked spaghetti, broken into quarters
thinly sliced raw carrot
black peppercorns, cooked black beans
1 (19 ounce) can ground tomatoes
1 1/2 cups water
1 tablespoon granulated sugar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon black pepper
Directions:
1
In a mixing bowl, combine the ground beef, rice, onion, egg and 1 teaspoons (5 mL) of the salt. Mix well.
2
Now make the rats. Using a measuring cup, scoop out 1/4 cup (50 mL) of the ground beef mixture. Form it, by hand, into a firmly packed teardrop shape — pointy on one end, rounded on the other. This is your basic rat. Place it into a 3-quart (3 liter) shallow baking dish and gently pinch in the neck area. Poke a piece of uncooked spaghetti into the larger rounded end as a tail. Repeat with the remaining ground beef mixture.
3
When all the rats are neatly placed in the baking dish, stir together the tomatoes, water, sugar, Worcestershire sauce, remaining 1 teaspoons (5 mL) of salt and 1/4 teaspoons (1 mL) pepper. Pour over the rats. Cover the dish with foil wrap (or a lid, if it has one) and bake at 350° F (180° C) for 45 minutes. Uncover and continue to bake for another 45 to 50 minutes, basting occasionally with sauce, or until the rice is tender and the rats are fully cooked.
4
Gently remove rats, one at a time, from the sauce and place gently on a serving platter. (Take care not to damage the tails — they’re fairly delicate.) Into each rat, insert two carrot slices as ears, peppercorns (or whatever) for eyes, and a few more broken strands of uncooked spaghetti for whiskers. Spoon sauce around the rats and serve, smiling wickedly.
Read more: http://www.food.com/recipe/halloween-rats-baked-in-blood-186679#ixzz1c0oRtsUd
Read more: http://www.food.com/recipe/halloween-rats-baked-in-blood-186679#ixzz1c0oG02F3
1/2 cup uncooked long grain white rice
1/2 medium onion, finely chopped
1 egg, beaten
1 teaspoon salt
1 pinch black pepper
uncooked spaghetti, broken into quarters
thinly sliced raw carrot
black peppercorns, cooked black beans
1 (19 ounce) can ground tomatoes
1 1/2 cups water
1 tablespoon granulated sugar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon black pepper
Directions:
1
In a mixing bowl, combine the ground beef, rice, onion, egg and 1 teaspoons (5 mL) of the salt. Mix well.
2
Now make the rats. Using a measuring cup, scoop out 1/4 cup (50 mL) of the ground beef mixture. Form it, by hand, into a firmly packed teardrop shape — pointy on one end, rounded on the other. This is your basic rat. Place it into a 3-quart (3 liter) shallow baking dish and gently pinch in the neck area. Poke a piece of uncooked spaghetti into the larger rounded end as a tail. Repeat with the remaining ground beef mixture.
3
When all the rats are neatly placed in the baking dish, stir together the tomatoes, water, sugar, Worcestershire sauce, remaining 1 teaspoons (5 mL) of salt and 1/4 teaspoons (1 mL) pepper. Pour over the rats. Cover the dish with foil wrap (or a lid, if it has one) and bake at 350° F (180° C) for 45 minutes. Uncover and continue to bake for another 45 to 50 minutes, basting occasionally with sauce, or until the rice is tender and the rats are fully cooked.
4
Gently remove rats, one at a time, from the sauce and place gently on a serving platter. (Take care not to damage the tails — they’re fairly delicate.) Into each rat, insert two carrot slices as ears, peppercorns (or whatever) for eyes, and a few more broken strands of uncooked spaghetti for whiskers. Spoon sauce around the rats and serve, smiling wickedly.
Read more: http://www.food.com/recipe/halloween-rats-baked-in-blood-186679#ixzz1c0oRtsUd
Read more: http://www.food.com/recipe/halloween-rats-baked-in-blood-186679#ixzz1c0oG02F3
Beef Taquitos
5 lbs roast
onion soup mix (optional)
2 cups cheddar cheese, grated
garlic powder
onion powder (optional)
1 1/2 cups picante sauce or 1 1/2 cups salsa or 1 (14 ounce) can diced tomatoes, undrained
1/4 cup onion, finely chopped
48 corn tortillas
cheese sauce (optional)
salsa (optional)
sour cream (optional)
guacamole (optional)
Directions:
1
Cook roast in roasting pan (or slow cooker), pouring onion soup mix, dissolved in 1 cup water, over it.
2
Cook at 325F for 34-38 minutes per pound.
3
Let cool thoroughly overnight in fridge.
4
Finely chop (or shred) roast beef and mix with cheddar cheese, garlic and onion powder, salt and pepper, picante sauce and onion in a large bowl.
5
Portion 1/4 cup mixture onto each corn tortilla in the lower 1/3 of the tortilla.
6
Roll up tortilla.
7
To soften tortillas, microwave between two damp paper towels for a few seconds.
8
To freeze for later, simply put seam side down on cookie sheets and freeze.
9
Flash freeze on wax papered covered cookie sheets.
10
When firm, transfer to ziplock freezer bags.
11
To Re-heat: Thaw, then lightly fry in hot oil until brown and crispy.
12
To eat them now, continue with directions for frying below.
13
Heat electric skillet to 300°F covering bottom with oil.
14
Fry taquitos with open edge down to seal.
15
Turn over fry other side.
16
Serve hot with condiments.
Read more: http://www.food.com/recipe/beef-taquitos-oamc-81118#ixzz1c0n426EP
Read more: http://www.food.com/recipe/beef-taquitos-oamc-81118#ixzz1c0mr1rtJ
onion soup mix (optional)
2 cups cheddar cheese, grated
garlic powder
onion powder (optional)
1 1/2 cups picante sauce or 1 1/2 cups salsa or 1 (14 ounce) can diced tomatoes, undrained
1/4 cup onion, finely chopped
48 corn tortillas
cheese sauce (optional)
salsa (optional)
sour cream (optional)
guacamole (optional)
Directions:
1
Cook roast in roasting pan (or slow cooker), pouring onion soup mix, dissolved in 1 cup water, over it.
2
Cook at 325F for 34-38 minutes per pound.
3
Let cool thoroughly overnight in fridge.
4
Finely chop (or shred) roast beef and mix with cheddar cheese, garlic and onion powder, salt and pepper, picante sauce and onion in a large bowl.
5
Portion 1/4 cup mixture onto each corn tortilla in the lower 1/3 of the tortilla.
6
Roll up tortilla.
7
To soften tortillas, microwave between two damp paper towels for a few seconds.
8
To freeze for later, simply put seam side down on cookie sheets and freeze.
9
Flash freeze on wax papered covered cookie sheets.
10
When firm, transfer to ziplock freezer bags.
11
To Re-heat: Thaw, then lightly fry in hot oil until brown and crispy.
12
To eat them now, continue with directions for frying below.
13
Heat electric skillet to 300°F covering bottom with oil.
14
Fry taquitos with open edge down to seal.
15
Turn over fry other side.
16
Serve hot with condiments.
Read more: http://www.food.com/recipe/beef-taquitos-oamc-81118#ixzz1c0n426EP
Read more: http://www.food.com/recipe/beef-taquitos-oamc-81118#ixzz1c0mr1rtJ
Crock Pot French Dip
1 (5 lb) rump roast
1 tablespoon garlic powder
1 tablespoon black pepper
1 teaspoon seasoning salt
1 teaspoon oregano
1/2 teaspoon rosemary
2 instant Oxo or 2 bouillon cubes
2 (14 ounce) cans beef broth
1 large onion, diced
Directions:
1
Place all ingredients in a crock pot.
2
Cook on High for 5-6 hours or Low for 8-10.
3
Remove the meat from the crock pot and place on a deep plate-to collect juices.
4
Strain the broth well so that it is clear and no spices or onions remain.
5
Place in a saucepan and keep warm.
6
Most people prefer to keep the broth as is but you can stir in a small amount of cornstarch mixed with cold water to thicken it up just a touch.
7
(Remember to add the juices that drain off the meat).
8
Heat Hoaggie buns to warm and slice the meat thin.
9
Place a good amount of sliced meat in each of the buns and offer the Aus Jus in individual ramekins.
Read more: http://www.food.com/recipe/french-dip-crock-pot-recipe-23232#ixzz1c0l1jeVB
Read more: http://www.food.com/recipe/french-dip-crock-pot-recipe-23232#ixzz1c0kwWRwd
1 tablespoon garlic powder
1 tablespoon black pepper
1 teaspoon seasoning salt
1 teaspoon oregano
1/2 teaspoon rosemary
2 instant Oxo or 2 bouillon cubes
2 (14 ounce) cans beef broth
1 large onion, diced
Directions:
1
Place all ingredients in a crock pot.
2
Cook on High for 5-6 hours or Low for 8-10.
3
Remove the meat from the crock pot and place on a deep plate-to collect juices.
4
Strain the broth well so that it is clear and no spices or onions remain.
5
Place in a saucepan and keep warm.
6
Most people prefer to keep the broth as is but you can stir in a small amount of cornstarch mixed with cold water to thicken it up just a touch.
7
(Remember to add the juices that drain off the meat).
8
Heat Hoaggie buns to warm and slice the meat thin.
9
Place a good amount of sliced meat in each of the buns and offer the Aus Jus in individual ramekins.
Read more: http://www.food.com/recipe/french-dip-crock-pot-recipe-23232#ixzz1c0l1jeVB
Read more: http://www.food.com/recipe/french-dip-crock-pot-recipe-23232#ixzz1c0kwWRwd
Spaghetti Sauce Mix
1/4 cup cornstarch
1/4 cup dried onions, minced
1/4 cup dried parsley flakes
3 tablespoons dried vegetable flakes or 3 tablespoons sweet pepper flakes
2 tablespoons italian seasoning
4 teaspoons salt
4 teaspoons sugar
2 teaspoons dried garlic, minced
INGREDIENTS TO MAKE THE SAUCE
1 lb ground beef
2 cups water
1 (6 ounce) can tomato paste
Directions:
1
Combine the first eight ingredients.
2
Store in an airtight container in a cool dry place up to 1 year.
3
To use: Stir in 1/4 cup spaghetti sauce mix, water and tomato paste.
4
Bring to a boil; boil and stir for 2 minutes.
5
Reduce heat; cover and simmer for 20 minutes.
Read more: http://www.food.com/recipe/spaghetti-sauce-mix-4294#ixzz1c0azxuF3
1/4 cup dried onions, minced
1/4 cup dried parsley flakes
3 tablespoons dried vegetable flakes or 3 tablespoons sweet pepper flakes
2 tablespoons italian seasoning
4 teaspoons salt
4 teaspoons sugar
2 teaspoons dried garlic, minced
INGREDIENTS TO MAKE THE SAUCE
1 lb ground beef
2 cups water
1 (6 ounce) can tomato paste
Directions:
1
Combine the first eight ingredients.
2
Store in an airtight container in a cool dry place up to 1 year.
3
To use: Stir in 1/4 cup spaghetti sauce mix, water and tomato paste.
4
Bring to a boil; boil and stir for 2 minutes.
5
Reduce heat; cover and simmer for 20 minutes.
Read more: http://www.food.com/recipe/spaghetti-sauce-mix-4294#ixzz1c0azxuF3
Chili Spice Mix
1 tablespoon all-purpose flour
2 tablespoons minced dried onions
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 teaspoon garlic powder (not garlic salt)
1/2 teaspoon sugar
1 teaspoon ground cumin
Directions:
1
Just layer the spices into a small baby food or mason jar (or ziploc baggy). No need to mix but make sure to label it. I make 6-8 jars at a time.
2
To make chili brown 1 pound ground meat of choice (generally beef or pork). Chop extra veggies to make it really special. 1 each of onion and green pepper plus about 6 mushrooms. Cook fresh vegetables with meat for about 5-8 minutes or until soft before adding addtional ingredients. Add one15-ounce can tomato sauce (not spaghetti sauce) and one 28-ounce can chopped tomatoes and jar of spice mixture. Choose 2 different cans of beans or 1 can of beans and 2 cups of corn. Mix everything together and cook on medium low until it starts to simmer. Turn down to low (lid off) and let simmer for about 1 hour (watch the pot carefully because this can burn easily if it is kept on too hot an element). The chili is edible then but it does benefit from additional simmering time if possible. It tastes even better the next day!
3
It is also a good candidate for the slow cooker if you prefer. 3-4 hours on high or 6-8 hours on low (make sure to brown ground meat and vegetables before adding rest of ingredients to slow cooker). Serve in a bowl with or without cheese or serve over a baked potato or corn muffin with cheese on top. Yummy! This also freezes well.
Read more: http://www.food.com/recipe/super-simple-chili-spice-mix-with-chili-recipe-instructions-382174#ixzz1c0aISwcu
2 tablespoons minced dried onions
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 teaspoon garlic powder (not garlic salt)
1/2 teaspoon sugar
1 teaspoon ground cumin
Directions:
1
Just layer the spices into a small baby food or mason jar (or ziploc baggy). No need to mix but make sure to label it. I make 6-8 jars at a time.
2
To make chili brown 1 pound ground meat of choice (generally beef or pork). Chop extra veggies to make it really special. 1 each of onion and green pepper plus about 6 mushrooms. Cook fresh vegetables with meat for about 5-8 minutes or until soft before adding addtional ingredients. Add one15-ounce can tomato sauce (not spaghetti sauce) and one 28-ounce can chopped tomatoes and jar of spice mixture. Choose 2 different cans of beans or 1 can of beans and 2 cups of corn. Mix everything together and cook on medium low until it starts to simmer. Turn down to low (lid off) and let simmer for about 1 hour (watch the pot carefully because this can burn easily if it is kept on too hot an element). The chili is edible then but it does benefit from additional simmering time if possible. It tastes even better the next day!
3
It is also a good candidate for the slow cooker if you prefer. 3-4 hours on high or 6-8 hours on low (make sure to brown ground meat and vegetables before adding rest of ingredients to slow cooker). Serve in a bowl with or without cheese or serve over a baked potato or corn muffin with cheese on top. Yummy! This also freezes well.
Read more: http://www.food.com/recipe/super-simple-chili-spice-mix-with-chili-recipe-instructions-382174#ixzz1c0aISwcu
Milanesas-Breaded Sirloin
2 eggs
1/2 cup milk
1 cup seasoned bread crumbs
3 tablespoons grated parmesan cheese or 3 tablespoons romano cheese
2 tablespoons minced fresh parsley
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 lbs boneless beef top sirloin steaks, cut into 1/4 inch slices (1-1/2" thick)
oil (for frying)
4 medium ripe tomatoes, sliced
8 ounces sliced mozzarella cheese
lemon wedge
Directions:
1
In a shallow bowl, whisk the eggs and milk.
2
In another shallow bowl, combine the bread crumbs, Parmesan cheese, parsley, garlic, salt and pepper.
3
Dip steak in egg mixture, then coat with the crumb mixture.
4
In a large skillet, heat 1/2" of oil.
5
Brown steak over medium-high heat for 2-3 minutes on each side or until meat reaches desired doneness (keep in mind that the longer it is cooked, the tougher it gets).
6
Drain on paper towels.
7
Transfer to a baking sheet.
8
Top beef with tomato, then cheese slices.
9
Broil 4" from the heat for 1-2 minutes or until cheese is melted.
10
Serve with lemon wedges.
Read more: http://www.food.com/recipe/milanesas-breaded-sirloin-78573#ixzz1c0EnNcYk
1/2 cup milk
1 cup seasoned bread crumbs
3 tablespoons grated parmesan cheese or 3 tablespoons romano cheese
2 tablespoons minced fresh parsley
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 lbs boneless beef top sirloin steaks, cut into 1/4 inch slices (1-1/2" thick)
oil (for frying)
4 medium ripe tomatoes, sliced
8 ounces sliced mozzarella cheese
lemon wedge
Directions:
1
In a shallow bowl, whisk the eggs and milk.
2
In another shallow bowl, combine the bread crumbs, Parmesan cheese, parsley, garlic, salt and pepper.
3
Dip steak in egg mixture, then coat with the crumb mixture.
4
In a large skillet, heat 1/2" of oil.
5
Brown steak over medium-high heat for 2-3 minutes on each side or until meat reaches desired doneness (keep in mind that the longer it is cooked, the tougher it gets).
6
Drain on paper towels.
7
Transfer to a baking sheet.
8
Top beef with tomato, then cheese slices.
9
Broil 4" from the heat for 1-2 minutes or until cheese is melted.
10
Serve with lemon wedges.
Read more: http://www.food.com/recipe/milanesas-breaded-sirloin-78573#ixzz1c0EnNcYk
Oven Fried Chicken Chimichangas
Ingredients
2/3 cup picante sauce or 2/3 cup your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops ( about 1/4 cup)
6 (8 inch) flour tortillas
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onions, for serving
picante sauce, for serving
Directions
Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
Place about 1/4 cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling.
Roll up from bottom and place seam-side down on a baking sheet.
Brush with melted margarine.
Bake at 400°F for 25 minutes or until golden.
Garnish with additional cheese and green onion and serve salsa on the side.
2/3 cup picante sauce or 2/3 cup your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops ( about 1/4 cup)
6 (8 inch) flour tortillas
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onions, for serving
picante sauce, for serving
Directions
Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
Place about 1/4 cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling.
Roll up from bottom and place seam-side down on a baking sheet.
Brush with melted margarine.
Bake at 400°F for 25 minutes or until golden.
Garnish with additional cheese and green onion and serve salsa on the side.
Wednesday, February 9, 2011
Texas Red Enchilada Sauce
2 tablespoons butter
2 tablespoon flour
5 teaspoons red chili powder
1 1/2 teaspoons cumin
2 teaspoons garlic powder
6 ounces tomato paste
2 1/4 cups water
pinch of cinnamon
2 Tablespoons sugar
salt and pepper
Melt butter in a sauce pan.
Make a roux by browning flour in melted butter.
Add spices and tomato paste; stir until well blended into roux.
Add water gradually, stirring constantly.
Heat until boiling.
Continue simmering and stirring until desired thickness is achieved.
Taste every so often and adjust spices as needed.
Once desired consistency and taste is reached, coat the bottom of a pan with the sauce, add freshly rolled enchiladas, then pour the remainder of the red sauce over enchiladas.
Place pan in oven and cook until enchiladas are done.
from food.com #42094
2 tablespoon flour
5 teaspoons red chili powder
1 1/2 teaspoons cumin
2 teaspoons garlic powder
6 ounces tomato paste
2 1/4 cups water
pinch of cinnamon
2 Tablespoons sugar
salt and pepper
Melt butter in a sauce pan.
Make a roux by browning flour in melted butter.
Add spices and tomato paste; stir until well blended into roux.
Add water gradually, stirring constantly.
Heat until boiling.
Continue simmering and stirring until desired thickness is achieved.
Taste every so often and adjust spices as needed.
Once desired consistency and taste is reached, coat the bottom of a pan with the sauce, add freshly rolled enchiladas, then pour the remainder of the red sauce over enchiladas.
Place pan in oven and cook until enchiladas are done.
from food.com #42094
Shepard's Pie
Brown one pound of ground beef and add the following to taste:
Salt
Pepper
Minced onion
garlic powder
dried parsley
Worchestershire sauce
Add 2 8 oz cans of tomato sauce and one can drained green beans.
Spread in a baking dish.
Spread hot mashed potatoes on top.
Sprinkle with shredded cheese and cook at 350 degrees until cheese is melted.
Salt
Pepper
Minced onion
garlic powder
dried parsley
Worchestershire sauce
Add 2 8 oz cans of tomato sauce and one can drained green beans.
Spread in a baking dish.
Spread hot mashed potatoes on top.
Sprinkle with shredded cheese and cook at 350 degrees until cheese is melted.
Saghetti Sauce
Fry ground beef in oil with 3 cloves of minced garlic and 1 teaspoon onion salt.
Add 1 cup thinly sliced mushrooms, cook until soft. Keep meat mixture warm.
Mix together in a very large sauce pan:
1 can tomato paste
2 cans tomato sauce
1 teaspoon oregano flakes
1 teaspoon parsley flakes
1 teaspoon pepper
1/2 cup water
Add the meat mixture and simmer 20 minutes.
Add 1 cup thinly sliced mushrooms, cook until soft. Keep meat mixture warm.
Mix together in a very large sauce pan:
1 can tomato paste
2 cans tomato sauce
1 teaspoon oregano flakes
1 teaspoon parsley flakes
1 teaspoon pepper
1/2 cup water
Add the meat mixture and simmer 20 minutes.
Ritzy Chicken
Boil whole chicken
1 can cream of chicken soup
1/2 cup sour cream
1 1/2 cups Ritz cracker crumbs (about 1 1/2 tubes)
2 Tablespoons poppy seeds
1 stick butter
Grease 9x13 dish and place in bite size piece of chicken.
Mix soup and sour cream.
Spread over chicken.
Mix butter (softened) with cracker crumbs and poppy seeds.
Spread over chicken.
Bake at 350 degrees for 30 minutes.
recipe from Kathy
1 can cream of chicken soup
1/2 cup sour cream
1 1/2 cups Ritz cracker crumbs (about 1 1/2 tubes)
2 Tablespoons poppy seeds
1 stick butter
Grease 9x13 dish and place in bite size piece of chicken.
Mix soup and sour cream.
Spread over chicken.
Mix butter (softened) with cracker crumbs and poppy seeds.
Spread over chicken.
Bake at 350 degrees for 30 minutes.
recipe from Kathy
Rice and Chicken Casserole
Mix and place in casserole dish:
2 cups cooked rice
2 cups cooked diced chicken
1 cup chopped celery
1/4 cup chopped onion
1 can cream of chicken soup
1/2 cup mayonnaise
1 package petite peas
Top Casserole:
1 cup slivered almonds
1 cup butter mixed with 2-3 cups crushed corn flakes.
Bake at 350 degrees for 30 minutes.
From Hillcrest 3rd ward Relief Society
2 cups cooked rice
2 cups cooked diced chicken
1 cup chopped celery
1/4 cup chopped onion
1 can cream of chicken soup
1/2 cup mayonnaise
1 package petite peas
Top Casserole:
1 cup slivered almonds
1 cup butter mixed with 2-3 cups crushed corn flakes.
Bake at 350 degrees for 30 minutes.
From Hillcrest 3rd ward Relief Society
Red and White Mostaccioli
1 pound uncooked mostaccioli or other tubular pasta
Alfredo sauce, divided (recipe below)
1 26 oz jar of meatless spaghetti sauce
or 3 cups homemade sauce, divided
3 cups shredded mozzarella cheese, divided
Preheat oven to 350 degrees.
Cook the pasta according to package directions; drain
Meanwhile, prepare Alfredo sauce.
Spread a thin layer of spaghetti sauce in a 9 x 13 inch baking dish. Layer half the pasta, half the Alfredo sauce, half the spaghetti sauce and 1 1/2 cups of the cheese.
Repeat the layering with the remaining pasta, sauces and cheese.
Cover with foil and bake about 30 minutes or until it is hot and bubbly.
This dish can be made ahead of time. Refridgerate until ready to use. Lower the oven temperature 25 degrees and add 15 minutes to the baking time.
Alfredo Sauce
1/2 cup butter
3 oz of cream cheese
1 pint heavy cream
1 teaspoon garlic powder
1/2 cup grated Parmesan cheese
Salt and ground black pepper
Melt the butter in a medium saucepan over low heat. Mix the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often. If the sauce3 needs additional thickening, you may sprinkle in flour, 1 teaspoon at a time. Cook and stir for desired consistency.
Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.
Recipe from the Food Nanny; Liz Edmunds
Alfredo sauce, divided (recipe below)
1 26 oz jar of meatless spaghetti sauce
or 3 cups homemade sauce, divided
3 cups shredded mozzarella cheese, divided
Preheat oven to 350 degrees.
Cook the pasta according to package directions; drain
Meanwhile, prepare Alfredo sauce.
Spread a thin layer of spaghetti sauce in a 9 x 13 inch baking dish. Layer half the pasta, half the Alfredo sauce, half the spaghetti sauce and 1 1/2 cups of the cheese.
Repeat the layering with the remaining pasta, sauces and cheese.
Cover with foil and bake about 30 minutes or until it is hot and bubbly.
This dish can be made ahead of time. Refridgerate until ready to use. Lower the oven temperature 25 degrees and add 15 minutes to the baking time.
Alfredo Sauce
1/2 cup butter
3 oz of cream cheese
1 pint heavy cream
1 teaspoon garlic powder
1/2 cup grated Parmesan cheese
Salt and ground black pepper
Melt the butter in a medium saucepan over low heat. Mix the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often. If the sauce3 needs additional thickening, you may sprinkle in flour, 1 teaspoon at a time. Cook and stir for desired consistency.
Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.
Recipe from the Food Nanny; Liz Edmunds
Quick Beef and Rice
1 pound ground beef or turkey or 2 cans beef chunks
2 cups rice
1 package onion soup mix
4 cups water
1 15 oz can cream of mushroom soup
Brown the ground meat and drain.If using beef chunks, don't brown just add to the rest. Precooking the beef chunks makes them become too pasty.
Add soup mix, rice, soup and water and bring to a boil.
Cover and simmer for 20 minutes, till rice is done.
2 cups rice
1 package onion soup mix
4 cups water
1 15 oz can cream of mushroom soup
Brown the ground meat and drain.If using beef chunks, don't brown just add to the rest. Precooking the beef chunks makes them become too pasty.
Add soup mix, rice, soup and water and bring to a boil.
Cover and simmer for 20 minutes, till rice is done.
Porcupine Meatballs
1/2 pound ground beef
1/2 cup cooked rice
1 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon dry minced onions
Mix all together and form into meatballs.
Mix one can of tomato soup with one can of water
Drop meatballs into the soup
Cover and simmer about one hour until rice is tender.
Recipe from an Anita Stansfield Book
1/2 cup cooked rice
1 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon dry minced onions
Mix all together and form into meatballs.
Mix one can of tomato soup with one can of water
Drop meatballs into the soup
Cover and simmer about one hour until rice is tender.
Recipe from an Anita Stansfield Book
Oriental Chicken Stir Fry
Fry for 5 minutes:
1 Tablespoon oil
diced chicken (about 2 whole fryer breasts diced)
Add a cook 3 minutes:
3 cups broccoli flowerets
1 medium red pepper-diced
1/2 pound mushrooms-sliced
3 Tablespoons finely minced scallions
Mix in a separate bowl:
1 cup chicken broth
1 Tablespoon corn starch
1 Tablespoon soy sauce
1/2 teaspoon Tabasco
Add everything together.
Sprinkle 2 Tablespoon of cashew on top, just before serving.
recipe from Mom
1 Tablespoon oil
diced chicken (about 2 whole fryer breasts diced)
Add a cook 3 minutes:
3 cups broccoli flowerets
1 medium red pepper-diced
1/2 pound mushrooms-sliced
3 Tablespoons finely minced scallions
Mix in a separate bowl:
1 cup chicken broth
1 Tablespoon corn starch
1 Tablespoon soy sauce
1/2 teaspoon Tabasco
Add everything together.
Sprinkle 2 Tablespoon of cashew on top, just before serving.
recipe from Mom
Never Fail Chicken
1/2 stick butter
2 teaspoons seasoned pepper
1 fryer, cut in pieces
2 cups instant mashed potato flakes; not pearls
Melt butter.
Add pepper
Put potato flakes on waxed paper or in a large storage baggie.
Dip chicken pieces first in butter, then in potato flakes, coating chicken completely.
Place in a well greased baking dish.
Bake at 375 degrees for 1 hour or until golden brown.
2 teaspoons seasoned pepper
1 fryer, cut in pieces
2 cups instant mashed potato flakes; not pearls
Melt butter.
Add pepper
Put potato flakes on waxed paper or in a large storage baggie.
Dip chicken pieces first in butter, then in potato flakes, coating chicken completely.
Place in a well greased baking dish.
Bake at 375 degrees for 1 hour or until golden brown.
Mystery Meat
Brown strips of steak in a small amount of Catalina dressing.
Mix about 1/2 cup of Catalina with 1 container of sour cream.
Add to steak and simmer one hour.
Serve with hot noodles.
From Donna
Mix about 1/2 cup of Catalina with 1 container of sour cream.
Add to steak and simmer one hour.
Serve with hot noodles.
From Donna
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