1 lb. lean ground beef
1 bag frozen O'brien diced potatoes (with the onions and peppers)
1 can diced tomatoes with Italian herbs (undrained)
2 TBSP parsley
1/2 TBSP garlic powder
1 - 2 cups shredded colby jack cheese
salt and pepper to taste
Cook ground beef (seasoning it with salt and pepper). Remove beef from pan to drain, but leave a small amount of the fat in the pan to cook the potatoes in (the beef's lean, so this should be a very small amount). Heat remaining fat in pan on medium heat. Add frozen potatoes, cover and cook 10 minutes; stir occasionally. Season potatoes with salt and pepper to taste. To the potatoes, add beef, tomatoes, parsley and garlic powder; stir well. Cover and cook 5 minutes. Stir and pat mixture down. Sprinkle with cheese and cover and cook an additional 5 minutes.
I got this from Heidi over at Tried- and- True cooking!
Tuesday, January 26, 2010
Sunday, January 10, 2010
Chinese Noodles with Ground Beef and Rice
1 lb. lean ground beef
1/2 cup chopped onions
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup white rice, uncooked
2 tbsp soy sauce
1 cup water
1/4 tsp black pepper
1 can chow mien noodles
Brown hamburger with onion, add remaining ingredients, except Chinese noodles. Pour into 9x9 baking dish and cover with foil. Bake @ 350 degrees for 45 minutes. Remove foil and cover with 1 can dry Chinese noodles. Return to oven and bake 10 minutes longer.
from Stone Creek Market
**At first when I pulled it out of the oven it was way to soupy, and i thought next time I'd use much less water, but it soaked it up good and was very moist. I wouldn't add the noodles until serving because they got soggy and kindof tough. Also Hubbie suggested just making the sauce part and serving over white rice. Which would be quicker. It was also very salty, I think from the soy sauce, so don't add more!
1/2 cup chopped onions
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup white rice, uncooked
2 tbsp soy sauce
1 cup water
1/4 tsp black pepper
1 can chow mien noodles
Brown hamburger with onion, add remaining ingredients, except Chinese noodles. Pour into 9x9 baking dish and cover with foil. Bake @ 350 degrees for 45 minutes. Remove foil and cover with 1 can dry Chinese noodles. Return to oven and bake 10 minutes longer.
from Stone Creek Market
**At first when I pulled it out of the oven it was way to soupy, and i thought next time I'd use much less water, but it soaked it up good and was very moist. I wouldn't add the noodles until serving because they got soggy and kindof tough. Also Hubbie suggested just making the sauce part and serving over white rice. Which would be quicker. It was also very salty, I think from the soy sauce, so don't add more!
Friday, January 8, 2010
Tempting Terazzini Casserole
1 can cream of chicken soup
1 1/4 cup milk
3/4 cup parmesan cheese
2 TBSp dry sherry (optional)
1 tsp. onion powder
3 cup cooked chicken or turkey
1 jar mushrooms
4 cups hot spaghetti
1/3 cup dry bread crumbs.
Mix soup, milk, cheese, sherry & onion powder. Stir in chicken & mushrooms. Add spaghetti & toss to coat. Spoon into 3 qt. shallow baking dish. Mix bread crumbs & butter (2tbsp) and sprinkle on top. Bake at 400 degrees for 25 min or until hot.
Serves 6
from campbellkitchen.com
1 1/4 cup milk
3/4 cup parmesan cheese
2 TBSp dry sherry (optional)
1 tsp. onion powder
3 cup cooked chicken or turkey
1 jar mushrooms
4 cups hot spaghetti
1/3 cup dry bread crumbs.
Mix soup, milk, cheese, sherry & onion powder. Stir in chicken & mushrooms. Add spaghetti & toss to coat. Spoon into 3 qt. shallow baking dish. Mix bread crumbs & butter (2tbsp) and sprinkle on top. Bake at 400 degrees for 25 min or until hot.
Serves 6
from campbellkitchen.com
Clam Chowder
from Mary Warner
1 cup chopped onion
1 cup celery, diced
2 cups potatoes, diced
2 (6 1/2 oz) can clams, undrained
opt. 1/2 cup diced carrots
3/4 cup butter
3/4 cup flour
1 qt. half & half
salt & pepper to taste
Combine veggies in small pan. Drain clams: pour juice over veggies, add enough water to barely cover. Cook covered until tender about 15 min. meanwhile, melt butter in large heavy pan. Stir in flour until blended & bubble. Remove from heat. Cook & stir with wire whisk until thick and smooth. Add undrained veg & clams. Heat through.
1 cup chopped onion
1 cup celery, diced
2 cups potatoes, diced
2 (6 1/2 oz) can clams, undrained
opt. 1/2 cup diced carrots
3/4 cup butter
3/4 cup flour
1 qt. half & half
salt & pepper to taste
Combine veggies in small pan. Drain clams: pour juice over veggies, add enough water to barely cover. Cook covered until tender about 15 min. meanwhile, melt butter in large heavy pan. Stir in flour until blended & bubble. Remove from heat. Cook & stir with wire whisk until thick and smooth. Add undrained veg & clams. Heat through.
Chicen Cordon Bleu Casserole
from a Relief Society Christmas Dinner
8 chicken breasts
8 slices of ham
8 slices of swiss cheese
1/2 cup butter
2 cups crouton's
1 can cream of chicken soup
Melt butter and mix in croutons. In a casserole dish, layer ham, cheese and chicken. Top with chicken soup blended with 1/2 cup water. Top with buttered croutons. Bake @ 325 degrees for 1 1/2 hours uncovered. Serves 8
8 chicken breasts
8 slices of ham
8 slices of swiss cheese
1/2 cup butter
2 cups crouton's
1 can cream of chicken soup
Melt butter and mix in croutons. In a casserole dish, layer ham, cheese and chicken. Top with chicken soup blended with 1/2 cup water. Top with buttered croutons. Bake @ 325 degrees for 1 1/2 hours uncovered. Serves 8
Mudd Pudding
2 4oz boxes chocolate instant pudding
1 box no bake cheese cake
1 16oz. cool whip
approx 30 crushed oreo's
Mix each according to pkg directions. In large mixing bowl combine the cool whip, cheese cake batter and pudding together. In serving bowl put in some of the crushed oreoa. Add pudding mix. Top with remaining crushed oreo's. Add gummy worms to the mix for some fun!
1 box no bake cheese cake
1 16oz. cool whip
approx 30 crushed oreo's
Mix each according to pkg directions. In large mixing bowl combine the cool whip, cheese cake batter and pudding together. In serving bowl put in some of the crushed oreoa. Add pudding mix. Top with remaining crushed oreo's. Add gummy worms to the mix for some fun!
Chicken Stuffing Bake
1 cup water
1/4 cup butter
2 7oz pkgs seasoned stuffing mix
1 can soup- cream of chicken or mushroom
1/2 cup mayo
1/3 cup milk
2 cups diced chicken or turkey
2 stalks celery, chopped
1 cup drained, cooked veggies- corn, peas, mixed veggies, etc.
1/2 tsp seasoning (thyme leaves, crushed if used chicken soup)
(marjoram leaves if used mushroom soup)
Cheddar Cheese
In saucepan heat water & butter to boiling, pour hot water over stuffing mix (1 pkg) toss to mix well. Pat on the bottom of a 12x8' baking dish. In seperate bowl stir together soup, mayo, milk, chicken, celery, veggie, and seasoning until well mixed. Spoon evenly over stuffing. Boil more water and repeat to make a top crust. Bake at 400 degrees for 30 min or until heated through. Sprinkle with cheese, bake 5 more minutes or until cheese is melted.
1/4 cup butter
2 7oz pkgs seasoned stuffing mix
1 can soup- cream of chicken or mushroom
1/2 cup mayo
1/3 cup milk
2 cups diced chicken or turkey
2 stalks celery, chopped
1 cup drained, cooked veggies- corn, peas, mixed veggies, etc.
1/2 tsp seasoning (thyme leaves, crushed if used chicken soup)
(marjoram leaves if used mushroom soup)
Cheddar Cheese
In saucepan heat water & butter to boiling, pour hot water over stuffing mix (1 pkg) toss to mix well. Pat on the bottom of a 12x8' baking dish. In seperate bowl stir together soup, mayo, milk, chicken, celery, veggie, and seasoning until well mixed. Spoon evenly over stuffing. Boil more water and repeat to make a top crust. Bake at 400 degrees for 30 min or until heated through. Sprinkle with cheese, bake 5 more minutes or until cheese is melted.
Chicken Fingers with Honey Mustard
4 skinless, boneless chicken breasts
1 cup flour
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup milk
1 cup vegetable oil for frying
Cut chicken into strips, dip in milk and then flour/salt/pepper mixture. Fry in oil until done.
Honey mustard:
1/2 cup honey
1/4 cup dijon mustard.
Prepare honey mustard 1 or 2 days ahead of time so the flavors can blend.
1 cup flour
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup milk
1 cup vegetable oil for frying
Cut chicken into strips, dip in milk and then flour/salt/pepper mixture. Fry in oil until done.
Honey mustard:
1/2 cup honey
1/4 cup dijon mustard.
Prepare honey mustard 1 or 2 days ahead of time so the flavors can blend.
Chicken & Broccoli Alfredo
1/2 pkg. linguine
1 cup broccoli flowerets
1 lb chicken, cubed
1 can cream of mushroom soup
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 tsp pepper
Cook linguine according to pkg directions. Add broccoli for last 4 min of cooking time. Drain. Heat a pan with a small amount of oil. Add chicken and cook till brown. Add soup, milk, cheese, pepper and linguine into mixture and heat through. Serve with additional parmesean cheese.
Serves 4
from campbellkitchen.com
1 cup broccoli flowerets
1 lb chicken, cubed
1 can cream of mushroom soup
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 tsp pepper
Cook linguine according to pkg directions. Add broccoli for last 4 min of cooking time. Drain. Heat a pan with a small amount of oil. Add chicken and cook till brown. Add soup, milk, cheese, pepper and linguine into mixture and heat through. Serve with additional parmesean cheese.
Serves 4
from campbellkitchen.com
Potstickers
3 in square wonton wrappers
1/2 lb. ground pork or chicken
1/4 cup chopped scallions
1 egg, lightly beaten
2 tsp. red bell pepper
1 1/2 tsp kosher salt
1/2 tsp fresh ground pepper
1 tsp brown sugar
1/4 tsp cayanne pepper
2 tsp worchestshire sauce
2 tsp. ketchup
1 tsp mustard
Mix all together (except wrappers) for filling.
Wipe two sides of wonton wrapper, fill with 1/2 tsp of filling. Seal into a traingle shape, forcing all air out. Pleat the 2 sides. Using a skillet (NOT nonstick) heat to very hot & brush on a small amount of veg. oil. Put wonton's in pan (don't over crowd) cook a full 2 minutes. Add 1/3 cup chicken stock, immediatly cover and lower heat. Cook another 2 minutes. Do not remove lid during last 2 minutes. When done they should deflate, this will mean you've done it right. Deglaze pan with water & start over with the remaining. Keep warm in oven until ready to serve. Serve with hoisin sauce. These can freeze: freeze (before cooking) on cookie sheet then transfer to freezer bag.
1/2 lb. ground pork or chicken
1/4 cup chopped scallions
1 egg, lightly beaten
2 tsp. red bell pepper
1 1/2 tsp kosher salt
1/2 tsp fresh ground pepper
1 tsp brown sugar
1/4 tsp cayanne pepper
2 tsp worchestshire sauce
2 tsp. ketchup
1 tsp mustard
Mix all together (except wrappers) for filling.
Wipe two sides of wonton wrapper, fill with 1/2 tsp of filling. Seal into a traingle shape, forcing all air out. Pleat the 2 sides. Using a skillet (NOT nonstick) heat to very hot & brush on a small amount of veg. oil. Put wonton's in pan (don't over crowd) cook a full 2 minutes. Add 1/3 cup chicken stock, immediatly cover and lower heat. Cook another 2 minutes. Do not remove lid during last 2 minutes. When done they should deflate, this will mean you've done it right. Deglaze pan with water & start over with the remaining. Keep warm in oven until ready to serve. Serve with hoisin sauce. These can freeze: freeze (before cooking) on cookie sheet then transfer to freezer bag.
Baked Dijon Chicken
1/4 cup evaporated fat free milk
3 TBSP dijon mustard
1/4 cup fine dry bread crumbs
1/4 cup grated parmesan cheese
4 boneless, skinless chicken breast halves
Preheat oven to 475 degrees. Spray 13x9 in baking dish with cooking spray
Combine evaporated milk & mustard in shallow bowl. Combine bread crumbs & cheese in separate shallow bowl. Dip chicken into milk mixture, coating both sides, then into bread crumb mixture. Place in prepared dish. Bake for 15-20 minutes or until chicken is golden brown & no longer pink in center.
3 TBSP dijon mustard
1/4 cup fine dry bread crumbs
1/4 cup grated parmesan cheese
4 boneless, skinless chicken breast halves
Preheat oven to 475 degrees. Spray 13x9 in baking dish with cooking spray
Combine evaporated milk & mustard in shallow bowl. Combine bread crumbs & cheese in separate shallow bowl. Dip chicken into milk mixture, coating both sides, then into bread crumb mixture. Place in prepared dish. Bake for 15-20 minutes or until chicken is golden brown & no longer pink in center.
Crock Pot Burrito or Nacho Meat
1 lb ground beef, cooked and drained
1 envelope taco seasoning
2 cans refried beans
1 can (8 oz.) tomato sauce
3/4 cup water
Flour tortilla
toppings of choice (lettuce, cheese, sour cream, salsa, black olives)
Mix first 5 ingredients in a greased crock pot. Cover and cook on low 6-10 hours. Place in flour tortillas with your choice of toppings;roll up, and enjoy :)
1 envelope taco seasoning
2 cans refried beans
1 can (8 oz.) tomato sauce
3/4 cup water
Flour tortilla
toppings of choice (lettuce, cheese, sour cream, salsa, black olives)
Mix first 5 ingredients in a greased crock pot. Cover and cook on low 6-10 hours. Place in flour tortillas with your choice of toppings;roll up, and enjoy :)
Cauliflower or Broccoli Soup
Serves: 6-8
8 cups water
1 large head cauliflower or broccoli cut up in small pieces (fresh or frozen)
4 cups milk (can use a good tasting reconsituted powdered milk)
2 cups grated cheddar cheese
1 tablespoon chicken bouillon
1 teaspoon seasoned salt
2 tablespoons chopped parsley
1/4 cup chopped onions
1/4 cup chopped celery
1/2 cup butter melted
1 cup flour
(Creamy milk based soups can scorch easily so use low heat and stir frequently once the milk has been added)
Bring to boil for 10 minutes or until fork tender; water, cauliflower, parsley, celery, onions and seasonings. In saucepan melt butter and stir in the flour until thickened to make a roux. Slowly stir the roux into soup until it starts to bubble and thicken. Add milk. Heat to almost boiling, stirring constantly. (do not boil after milk has been added) Add cheese. Stir often on LOW heat until cheese is melted and blended.
**that is too much flour for the roux. it went clumpy in the soup.
8 cups water
1 large head cauliflower or broccoli cut up in small pieces (fresh or frozen)
4 cups milk (can use a good tasting reconsituted powdered milk)
2 cups grated cheddar cheese
1 tablespoon chicken bouillon
1 teaspoon seasoned salt
2 tablespoons chopped parsley
1/4 cup chopped onions
1/4 cup chopped celery
1/2 cup butter melted
1 cup flour
(Creamy milk based soups can scorch easily so use low heat and stir frequently once the milk has been added)
Bring to boil for 10 minutes or until fork tender; water, cauliflower, parsley, celery, onions and seasonings. In saucepan melt butter and stir in the flour until thickened to make a roux. Slowly stir the roux into soup until it starts to bubble and thicken. Add milk. Heat to almost boiling, stirring constantly. (do not boil after milk has been added) Add cheese. Stir often on LOW heat until cheese is melted and blended.
**that is too much flour for the roux. it went clumpy in the soup.
Subscribe to:
Comments (Atom)