Chicken Artichoke Rolls
1 (8 1/2 ounce) can artichokes, drained
1 (8 ounce) package cream cheese
About 2 tablespoons lemon juice
1 (8 ounce) package sharp cheddar cheese, grated
10 skinned and boned chicken breast halves, flattened
Flour
1 (10 1/2 ounce) can cream of chicken soup (undiluted)
Chop drained artichoke hearts and mix with cream cheese, lemon juice and grated cheese. Roll mixture into 10 small balls. Place each cheese and artichoke ball in center of each flattened chicken breast. Roll up chicken breasts and secure with wooden picks. Dust each chicken roll with flour and fry until lightly browned. Place in a 9 x 13-inch casserole dish. Mix leftover cheese and artichoke mixture with undiluted cream of chicken soup and pour over chicken rolls. Bake in a preheated 350 degree F oven for 1 hour.
April 28, 2011
April 13, 2011
Unstuffed Pepper Bake
Unstuffed Pepper Bake
1 lb Ground Beef
1/3 c Diced Onion
1 medium Chopped Green Peppers
2 Garlic Cloves, minced or ½ tsp Garlic Powder
1/2 tsp salt
1/4 tsp Ground Black Pepper
14.5 oz can Petite Diced Tomatoes, drained
2 cups cooked Rice (more if you like more rice)
1 tsp Worcestershire Sauce
1 tsp Italian Seasoning
8 oz pkg Finely Shredded Sharp Cheddar Cheese, divided
15 oz can Tomato Sauce
Preheat oven to 375°F. In a large sauce pan, sauté ground beef and onions, green peppers and garlic for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, Worcestershire sauce and Italian seasoning. Remove from heat, and stir in 1 cup cheese. Spread mixture evenly into a 13x9 baking dish and top with tomato sauce and remaining cheese. Bake for 20 minutes, until heated through and cheese is melted and bubbly.
1 lb Ground Beef
1/3 c Diced Onion
1 medium Chopped Green Peppers
2 Garlic Cloves, minced or ½ tsp Garlic Powder
1/2 tsp salt
1/4 tsp Ground Black Pepper
14.5 oz can Petite Diced Tomatoes, drained
2 cups cooked Rice (more if you like more rice)
1 tsp Worcestershire Sauce
1 tsp Italian Seasoning
8 oz pkg Finely Shredded Sharp Cheddar Cheese, divided
15 oz can Tomato Sauce
Preheat oven to 375°F. In a large sauce pan, sauté ground beef and onions, green peppers and garlic for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, Worcestershire sauce and Italian seasoning. Remove from heat, and stir in 1 cup cheese. Spread mixture evenly into a 13x9 baking dish and top with tomato sauce and remaining cheese. Bake for 20 minutes, until heated through and cheese is melted and bubbly.
April 9, 2011
Ranch Beef and Noodle Skillet
Ranch Beef and Noodle Skillet
1 ounce ranch dressing mix
1 pound ground beef, cooked, drained
4 ounces sliced mushrooms, drained
8 ounces wide egg noodles, cook, drain
8 ounces sour cream
3/4 cup milk
1/2 cup grated Parmesan cheese
In saucepan combine all ingredients, except cheese. Heat thoroughly. Sprinkle with cheese. Garnish with sliced green onions.
1 ounce ranch dressing mix
1 pound ground beef, cooked, drained
4 ounces sliced mushrooms, drained
8 ounces wide egg noodles, cook, drain
8 ounces sour cream
3/4 cup milk
1/2 cup grated Parmesan cheese
In saucepan combine all ingredients, except cheese. Heat thoroughly. Sprinkle with cheese. Garnish with sliced green onions.
Taco Potato Casserole
Taco Potato Casserole
1 bag frozen hash brown potatoes
1 pound ground beef or ground turkey
1 envelope taco seasoning mix
1 can diced chile peppers
2 cups grated Cheddar cheese, divided
Brown ground beef and drain. Add taco seasoning and follow directions on the package for taco meat. Spray a casserole dish. Mix together meat mixture, chile peppers, hash browns and 1 cup of cheese and put into casserole. Top with remaining Cheddar cheese. Bake at 350 degrees for 45 minutes or until hash browns are cooked.
1 bag frozen hash brown potatoes
1 pound ground beef or ground turkey
1 envelope taco seasoning mix
1 can diced chile peppers
2 cups grated Cheddar cheese, divided
Brown ground beef and drain. Add taco seasoning and follow directions on the package for taco meat. Spray a casserole dish. Mix together meat mixture, chile peppers, hash browns and 1 cup of cheese and put into casserole. Top with remaining Cheddar cheese. Bake at 350 degrees for 45 minutes or until hash browns are cooked.
Philly Cheesesteak Casserole
Philly Cheesesteak Casserole
1 (16 ounce) package bowtie pasta
2 tablespoons vegetable oil
2 onions chopped
1 1/2 pounds ground beef
1 (10 ounce) can cream of mushroom soup
1 soup can milk
4 (4 ounce) cans mushrooms
1/2 teaspoon thyme
4 cups shredded Cheddar cheese, divided
Salt and pepper to taste
1 cup bread crumbs
3 tablespoons butter, melted
Heat oven to 375 degrees F. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions. Drain and set aside. Heat vegetable oil in a skillet over medium heat. Sauté onions until they begin to soften. Add ground beef and cook, stirring until evenly browned. Drain off grease and pour into the bowl with the pasta. Stir in the soup, soup can of milk, mushrooms and thyme until well blended. Mix in 3 cups of the cheese, and season with salt and pepper. Pour the mixture into a greased 9 x 13-inch baking dish. In a small bowl, mix together the bread crumbs and melted butter. Mix in remaining cheese. Sprinkle the mixture evenly over the top of the baking dish. Bake 30-35 minutes or until top if golden and crispy.
1 (16 ounce) package bowtie pasta
2 tablespoons vegetable oil
2 onions chopped
1 1/2 pounds ground beef
1 (10 ounce) can cream of mushroom soup
1 soup can milk
4 (4 ounce) cans mushrooms
1/2 teaspoon thyme
4 cups shredded Cheddar cheese, divided
Salt and pepper to taste
1 cup bread crumbs
3 tablespoons butter, melted
Heat oven to 375 degrees F. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions. Drain and set aside. Heat vegetable oil in a skillet over medium heat. Sauté onions until they begin to soften. Add ground beef and cook, stirring until evenly browned. Drain off grease and pour into the bowl with the pasta. Stir in the soup, soup can of milk, mushrooms and thyme until well blended. Mix in 3 cups of the cheese, and season with salt and pepper. Pour the mixture into a greased 9 x 13-inch baking dish. In a small bowl, mix together the bread crumbs and melted butter. Mix in remaining cheese. Sprinkle the mixture evenly over the top of the baking dish. Bake 30-35 minutes or until top if golden and crispy.
Firecracker Casserole
Firecracker Casserole
2 pounds ground beef
1 medium onion, chopped
1 (15 ounce) can black beans, rinsed and drained
1 to 2 tablespoons chili powder
2 to 3 teaspoons ground cumin
1/2 teaspoon salt
4 (7-inch) flour tortillas
1 can condensed cream of mushroom soup, undiluted
1 (10 ounce) can diced tomatoes and green chiles, undrained
1 cup shredded Cheddar cheese
In a skillet, cook the beef and onion until the meat is no longer pink; drain. Ad beans, chili powder, cumin and salt. Transfer to a greased 13 x 9-inch baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over the tortillas. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 25 to 30 minutes or until heated through.
2 pounds ground beef
1 medium onion, chopped
1 (15 ounce) can black beans, rinsed and drained
1 to 2 tablespoons chili powder
2 to 3 teaspoons ground cumin
1/2 teaspoon salt
4 (7-inch) flour tortillas
1 can condensed cream of mushroom soup, undiluted
1 (10 ounce) can diced tomatoes and green chiles, undrained
1 cup shredded Cheddar cheese
In a skillet, cook the beef and onion until the meat is no longer pink; drain. Ad beans, chili powder, cumin and salt. Transfer to a greased 13 x 9-inch baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over the tortillas. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 25 to 30 minutes or until heated through.
Dinner in a Pepper
Dinner in a Pepper
8 large green bell peppers
1 pound ground beef
1/2 cup chopped onion
3 medium tomatoes, peeled and chopped
1 (8 ounce) can whole kernel corn, drained
1 (8 ounce) can cream-style corn
1 teaspoon salt
3/4 teaspoon dried basil, crushed
Dash of pepper
3/4 cup soft bread crumbs (1 slice)
1 tablespoon butter, melted
Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup; set aside. Cook the whole green peppers in boiling water for 5 minutes; drain well. Sprinkle insides of peppers lightly with salt. In skillet cook ground beef, onion and the 1/4 cup chopped green pepper until meat is brown and onion is tender. Add tomatoes; simmer until tomatoes are cooked, about 4 minutes. Drain off liquid. Add whole kernel corn, cream-style corn, salt, basil and pepper to skillet; mix well. Stuff peppers with the meat mixture. Toss crumbs with melted butter to combine; sprinkle on top of peppers. Place the stuffed peppers in a 13 x 9 x 2-inch baking dish. Bake, uncovered at 350 degrees F for 35 to 40 minutes.
8 large green bell peppers
1 pound ground beef
1/2 cup chopped onion
3 medium tomatoes, peeled and chopped
1 (8 ounce) can whole kernel corn, drained
1 (8 ounce) can cream-style corn
1 teaspoon salt
3/4 teaspoon dried basil, crushed
Dash of pepper
3/4 cup soft bread crumbs (1 slice)
1 tablespoon butter, melted
Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup; set aside. Cook the whole green peppers in boiling water for 5 minutes; drain well. Sprinkle insides of peppers lightly with salt. In skillet cook ground beef, onion and the 1/4 cup chopped green pepper until meat is brown and onion is tender. Add tomatoes; simmer until tomatoes are cooked, about 4 minutes. Drain off liquid. Add whole kernel corn, cream-style corn, salt, basil and pepper to skillet; mix well. Stuff peppers with the meat mixture. Toss crumbs with melted butter to combine; sprinkle on top of peppers. Place the stuffed peppers in a 13 x 9 x 2-inch baking dish. Bake, uncovered at 350 degrees F for 35 to 40 minutes.
Beef Stroganoff Casserole
Beef Stroganoff Casserole
1 (12 ounce) package wide egg noodles
2 pounds round or sirloin steak, cut into 1-inch strips
1/2 cup flour, in zip-style bag
1 (16 ounce) package mushrooms, coarsely chopped
2 tablespoons finely chopped onion
1/2 teaspoon ground nutmeg
1/2 teaspoon dried parsley flakes
1 tablespoon paprika
1 (13 3/4 ounce) can beef broth
1 (8 ounce) container sour cream
Heat oven to 325 degrees F. Place uncooked noodles in a 2 1/2-quart casserole. Coat strips of steak with flour by putting a few strips at a time in zip-style bag and shaking well. Arrange coated meat on top of noodles. Arrange chopped mushrooms evenly over meat. Then sprinkle the onion, nutmeg, parsley, and paprika on top of mushrooms. Pour beef broth over entire dish. Cover and bake for 1 hour; stir in sour cream and bake for an additional 15 minutes.
1 (12 ounce) package wide egg noodles
2 pounds round or sirloin steak, cut into 1-inch strips
1/2 cup flour, in zip-style bag
1 (16 ounce) package mushrooms, coarsely chopped
2 tablespoons finely chopped onion
1/2 teaspoon ground nutmeg
1/2 teaspoon dried parsley flakes
1 tablespoon paprika
1 (13 3/4 ounce) can beef broth
1 (8 ounce) container sour cream
Heat oven to 325 degrees F. Place uncooked noodles in a 2 1/2-quart casserole. Coat strips of steak with flour by putting a few strips at a time in zip-style bag and shaking well. Arrange coated meat on top of noodles. Arrange chopped mushrooms evenly over meat. Then sprinkle the onion, nutmeg, parsley, and paprika on top of mushrooms. Pour beef broth over entire dish. Cover and bake for 1 hour; stir in sour cream and bake for an additional 15 minutes.
April 6, 2011
Blender Mayonnaise
Blender Mayonnaise
1 egg
2 T. vinegar (I use white)
1/2 t. salt
1/2 t. dry mustard
1 t. white granulated sugar
1 cup oil (I use either corn, peanut, or canola)
Put egg, vinegar, salt, and dry mustard into blender or food processor. Turn on machine and let run for a few seconds to mix everything together. With machine running, slowly add oil, in a thin stream. When oil is all in, open machine, scrape down sides, replace lid, and run for another few seconds. Put mayonnaise into container (I use a pint jar) and allow to sit at room temperature for about 2 hours. This is to give the vinegar time to kill any bacteria that might be present in the egg. It works better at room temperature. Refrigerate.
1 egg
2 T. vinegar (I use white)
1/2 t. salt
1/2 t. dry mustard
1 t. white granulated sugar
1 cup oil (I use either corn, peanut, or canola)
Put egg, vinegar, salt, and dry mustard into blender or food processor. Turn on machine and let run for a few seconds to mix everything together. With machine running, slowly add oil, in a thin stream. When oil is all in, open machine, scrape down sides, replace lid, and run for another few seconds. Put mayonnaise into container (I use a pint jar) and allow to sit at room temperature for about 2 hours. This is to give the vinegar time to kill any bacteria that might be present in the egg. It works better at room temperature. Refrigerate.
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