*This is a recipe that my grandfather used to make for the entire family. This is his version of the recipe, as told to me:
10-12 egg yolks
2 Tbsp. Chicken base
Flour
Knead until real doughy. Roll out on table and let dry 2-4 hours.
Cut into slickes and let dry even longer
**Cannot get too dry
5 to 6 Tbsp. chicken base in pot of water
Boil pkg chicken breast on medium low
Add slickers and turn on low
Serve over mashed potatoes
Showing posts with label main dishes. Show all posts
Showing posts with label main dishes. Show all posts
Sunday, July 6, 2008
Enchilada Stuffed Shells
*Taken from Taste of Home
15 uncooked jumbo pasta shells
1 lb. lean ground turkey
1 can (10 oz) enchilada sauce
1/2 tsp. dried minced onion
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. ground cumin
1/2 C. fat-free refried beans
1 C. (4 oz) shredded reduced-fat cheddar cheese
Cook pasta according to package directions; drain. In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Stir enchilada sauce and seasonings; set aside.
Place a rounded teaspoonful of refried beans in each pasta shell, then fill with turkey mixture. Place in an 11x7x2" baking dish coated with nonstick cooking spray.
Cover and bake at 350* for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
15 uncooked jumbo pasta shells
1 lb. lean ground turkey
1 can (10 oz) enchilada sauce
1/2 tsp. dried minced onion
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. ground cumin
1/2 C. fat-free refried beans
1 C. (4 oz) shredded reduced-fat cheddar cheese
Cook pasta according to package directions; drain. In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Stir enchilada sauce and seasonings; set aside.
Place a rounded teaspoonful of refried beans in each pasta shell, then fill with turkey mixture. Place in an 11x7x2" baking dish coated with nonstick cooking spray.
Cover and bake at 350* for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Quiche
1 pie crust, unbaked
2 tbsp. butter
1/3 C. onion, finely chopped
3 tbsp. red and green bell peppers, diced
1/2 C. mushrooms, diced
3 large eggs, beaten
16 oz. sour cream, divided
5 slices of bacon, cooked and crumbled
1 1/2 C. Swiss cheese, grated
1 C. mild Cheddar cheese, grated
1 dash salt & pepper
Line pie crust with foil and bake at 450* F for 8 minutes. Remove foil and bake an additional 5 minutes or until crust is set and dry. Remove and reduce oven to 350*. Saute onions, peppers, and mushrooms in butter until softened. Combine with eggs, 8 oz of sour cream, bacon, cheeses and salt & pepper and pour mixture into pie crust. Bake at 350* for 40 minutes or until center is set. Let stand for 10 minutes before cutting. Top each piece with a dollop of sour cream and enjoy.
Prep time: 30-45 minutes
Time to table: 90 minutes
Serves: 12
2 tbsp. butter
1/3 C. onion, finely chopped
3 tbsp. red and green bell peppers, diced
1/2 C. mushrooms, diced
3 large eggs, beaten
16 oz. sour cream, divided
5 slices of bacon, cooked and crumbled
1 1/2 C. Swiss cheese, grated
1 C. mild Cheddar cheese, grated
1 dash salt & pepper
Line pie crust with foil and bake at 450* F for 8 minutes. Remove foil and bake an additional 5 minutes or until crust is set and dry. Remove and reduce oven to 350*. Saute onions, peppers, and mushrooms in butter until softened. Combine with eggs, 8 oz of sour cream, bacon, cheeses and salt & pepper and pour mixture into pie crust. Bake at 350* for 40 minutes or until center is set. Let stand for 10 minutes before cutting. Top each piece with a dollop of sour cream and enjoy.
Prep time: 30-45 minutes
Time to table: 90 minutes
Serves: 12
Old El Paso's Chicken Ranch Tacos
1 box (4.7 oz) Old El Paso Stand n' Stuff taco shells
3 C. cut-up deli rotisserie chicken (from 2-2 1/2 lb chicken)
1 pkg. taco seasoning mix
1/2 C. ranch dressing
1 1/2 C. shredded lettuce
1 med. tomato
1 C. shredded cheddar cheese (4 oz)
1/4 sliced green onions
Additional ranch dressing, if desired
Heat oven to 325*. Heat taco shells in oven as directed.
Meanwhile, in medium microwavable bowl, place chicken. Sprinkle with taco seasoning; toss gently to coat. Microwave uncovered on High 2-3 minutes or until hot. Sitr in 1/2 cup of the dressing.
Spoon warm chicken mixture into heated taco shells. Top with lettuce, tomato, cheese, and green onions. Drizzle with additional dressing.
5 servings (2 tacos each)
3 C. cut-up deli rotisserie chicken (from 2-2 1/2 lb chicken)
1 pkg. taco seasoning mix
1/2 C. ranch dressing
1 1/2 C. shredded lettuce
1 med. tomato
1 C. shredded cheddar cheese (4 oz)
1/4 sliced green onions
Additional ranch dressing, if desired
Heat oven to 325*. Heat taco shells in oven as directed.
Meanwhile, in medium microwavable bowl, place chicken. Sprinkle with taco seasoning; toss gently to coat. Microwave uncovered on High 2-3 minutes or until hot. Sitr in 1/2 cup of the dressing.
Spoon warm chicken mixture into heated taco shells. Top with lettuce, tomato, cheese, and green onions. Drizzle with additional dressing.
5 servings (2 tacos each)
Friday, July 4, 2008
Twisted Mac Chicken & Cheese
HARD ROCK CAFE'S TWISTED MAC CHICKEN & CHEESE
2 cups cavatappi pasta (any pasta works)
1/3 cup whole milk
4 oz Velveeta
1/2 cup shredded cheddar
1/2 cup shredded Monterrey jack
1/8 tsp ground cayenne pepper
1/8 tsp ground black pepper
1/4 cup diced roasted red bell pepper
2 tsp seasoned breadcrumbs (Italian style)
2 tsp grated Parmesan
1/4 tsp finely minced parsley
1. Use a large saucepan to cook pasta following the directions on the package, then drain
2. Combine milk, Velveeta, cheddar cheese, jack cheese, cayenne pepper, and black pepper in the same saucepan, and heat over low heat for about 10 minutes until cheese is melted and sauce is smooth. Add pasta and roasted pepper to the pan, and then toss to coat pasta.
3. Combine the breadcrumbs, Parmesan and parsley in small bowl.
4. Pour pasta into a serving bowl and then sprinkle Parmesan breadcrumbs over the top.
Serves 4
2 cups cavatappi pasta (any pasta works)
1/3 cup whole milk
4 oz Velveeta
1/2 cup shredded cheddar
1/2 cup shredded Monterrey jack
1/8 tsp ground cayenne pepper
1/8 tsp ground black pepper
1/4 cup diced roasted red bell pepper
2 tsp seasoned breadcrumbs (Italian style)
2 tsp grated Parmesan
1/4 tsp finely minced parsley
1. Use a large saucepan to cook pasta following the directions on the package, then drain
2. Combine milk, Velveeta, cheddar cheese, jack cheese, cayenne pepper, and black pepper in the same saucepan, and heat over low heat for about 10 minutes until cheese is melted and sauce is smooth. Add pasta and roasted pepper to the pan, and then toss to coat pasta.
3. Combine the breadcrumbs, Parmesan and parsley in small bowl.
4. Pour pasta into a serving bowl and then sprinkle Parmesan breadcrumbs over the top.
Serves 4
Tuesday, June 24, 2008
Taco Mac Salad
* Taken from menus4moms.com
1 box (8 oz) tri-color spiral macaroni
1 lb. taco seasoned ground beef
1/2 cup green peppers, chopped
1/2 cup onions, chopped
1 cup cheese - cheddar, shredded
1 carton cherry tomatoes
1/2 head lettuce, shredded
salt
pepper
1/2 cup french dressing
1 package nacho Doritos
Cook macaroni as directed. Drain. Rinse with cold water. Drain again. In a large bowl mix macaroni, green pepper, onion, cheese, tomatoes, lettuce, and seasonings. Chill. Just before serving, stir in warm seasoned ground beef, french dressing and chips. Toss lightly.
1 box (8 oz) tri-color spiral macaroni
1 lb. taco seasoned ground beef
1/2 cup green peppers, chopped
1/2 cup onions, chopped
1 cup cheese - cheddar, shredded
1 carton cherry tomatoes
1/2 head lettuce, shredded
salt
pepper
1/2 cup french dressing
1 package nacho Doritos
Cook macaroni as directed. Drain. Rinse with cold water. Drain again. In a large bowl mix macaroni, green pepper, onion, cheese, tomatoes, lettuce, and seasonings. Chill. Just before serving, stir in warm seasoned ground beef, french dressing and chips. Toss lightly.
Monday, January 28, 2008
Double Cheese Chili
*Courtesy of Kraft Food & Family Winter 2008 edition
Prep time: 5 minutes
Total: 50 minutes
1 lb. ground beef
1 small onion, chopped
1/2 C. green peppers, chopped
1 can (15 oz) kidney beans, drained, rinsed
1 can (14 1/2 oz) whole tomatoes, undrained
1 can (8 oz) tomato sauce
1 Tbsp. chili powder
1 1/2 cups shredded cheddar cheese, divided
Brown meat in large skillet on medium heat; drain. Add onions and peppers; cook and stir 5 minutes or until tender.
Add beans, tomatoes, tomato sauce and chili powder; mix well. Reduce heat to low; cover. Simmer 30 minutes, stirring occasionally.
Sprinkle 3 Tbsp. cheese onto bottom of each of 6 soup bowls; top with chili and remaining cheese.
Makes 6 servings, 1 cup each.
Substitute: Try using 1 pkg. (16 oz) frozen ground turkey, thawed, instead of the ground beef.
Prep time: 5 minutes
Total: 50 minutes
1 lb. ground beef
1 small onion, chopped
1/2 C. green peppers, chopped
1 can (15 oz) kidney beans, drained, rinsed
1 can (14 1/2 oz) whole tomatoes, undrained
1 can (8 oz) tomato sauce
1 Tbsp. chili powder
1 1/2 cups shredded cheddar cheese, divided
Brown meat in large skillet on medium heat; drain. Add onions and peppers; cook and stir 5 minutes or until tender.
Add beans, tomatoes, tomato sauce and chili powder; mix well. Reduce heat to low; cover. Simmer 30 minutes, stirring occasionally.
Sprinkle 3 Tbsp. cheese onto bottom of each of 6 soup bowls; top with chili and remaining cheese.
Makes 6 servings, 1 cup each.
Substitute: Try using 1 pkg. (16 oz) frozen ground turkey, thawed, instead of the ground beef.
Sunday, January 20, 2008
Poor Man's Dinner
**Adapted from MIL's recipe. She didn't give me any measurements...so this is a guesstamite. I'll tweak as needed after making it...
1 lb. ground beef
1 clove garlic, minced
1 Tbsp. minced onion
6-7 potatoes, peeeled and cubed
1 small can of stewed tomatoes
1 can sweet corn
refried beans
flour tortillas
Brown beef with minced garlic and onion. Drain fat. In a stockpot, mix cooked beef and can of stewed tomatos, undrained. Add cubed potatoes. Bring to a boil, adding a little bit of water, if necessary. Once potatoes are soft, add can of corn. Cook until heated through. Serve with refried beans and flour tortillas.
1 lb. ground beef
1 clove garlic, minced
1 Tbsp. minced onion
6-7 potatoes, peeeled and cubed
1 small can of stewed tomatoes
1 can sweet corn
refried beans
flour tortillas
Brown beef with minced garlic and onion. Drain fat. In a stockpot, mix cooked beef and can of stewed tomatos, undrained. Add cubed potatoes. Bring to a boil, adding a little bit of water, if necessary. Once potatoes are soft, add can of corn. Cook until heated through. Serve with refried beans and flour tortillas.
Monday, January 14, 2008
Crockpot Creamy Scalloped Potatoes
Approx. 6 medium potatoes
1 small onion, thinly sliced
1/4 tsp. cream of tartar
1/4 c. flour
1 tsp salt
1/4 tsp pepper
2 Tbsp. butter
1 can cream of celery or cream of mushroom soup, whichever you prefer
2 slices American cheese or 1 C. grated cheddar cheese
Pare and thinly slice potatoes. Toss slices in 1 C. water and 1/4 tsp. cream of tartar. (This is so the potatoes don't turn brown). Drain. Put half of the sliced potatoes in a greased crockpot. Top with 1/2 the onion slices, 1/2 the flour, and 1/2 of the salt and pepper. Add remaining sliced potatoes and onions. Sprinkle with the remaining flour, salt and pepper. Add butter and undiluted soup. Cover and cook on low 7-9 hours, or high for 3-4 hours. Add cheese the last 30 minutes before serving. If desired in between layers add a few slices of ham, or a small package of cubed ham.
*This recipe can be adjusted as desired. I use a package of cubed ham and omit the onion slices for my family.
1 small onion, thinly sliced
1/4 tsp. cream of tartar
1/4 c. flour
1 tsp salt
1/4 tsp pepper
2 Tbsp. butter
1 can cream of celery or cream of mushroom soup, whichever you prefer
2 slices American cheese or 1 C. grated cheddar cheese
Pare and thinly slice potatoes. Toss slices in 1 C. water and 1/4 tsp. cream of tartar. (This is so the potatoes don't turn brown). Drain. Put half of the sliced potatoes in a greased crockpot. Top with 1/2 the onion slices, 1/2 the flour, and 1/2 of the salt and pepper. Add remaining sliced potatoes and onions. Sprinkle with the remaining flour, salt and pepper. Add butter and undiluted soup. Cover and cook on low 7-9 hours, or high for 3-4 hours. Add cheese the last 30 minutes before serving. If desired in between layers add a few slices of ham, or a small package of cubed ham.
*This recipe can be adjusted as desired. I use a package of cubed ham and omit the onion slices for my family.
Southwest White Chili
1 Tbsp olive oil
3/4 lb. boneless, skinless, chicken breast, cubed
1/4 c. chopped onion
1 C. chicken broth
4 oz. can chopped green chilies
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp oregano leaves
1/2 tsp cilantro
1/8-1/4 tsp ground red pepper
19 oz. can White Kidney Beans or Cannellini, undrained (can use Great Northern Beans)
Shredded Monterey Jack cheese for garnish
Sliced green onions for garnish
Heat olive oil in a 3 qt. saucepan over med-high heat. Add chicken; cook 4-5 minutes, stirring often. Remove chicken with a slotted spoon, cover and keep warm. Add chopped onion to saucepan; cook 2 minutes. Stir in broth, green chilies, garlic powder, cumin, oregano, cilantro and red pepper; simmer for 30 minutes. Stir in cooked chicken and kidney beans. Simmer 10 minutes. garnish. Serve with tortilla chips.
Makes 4 servings, 35 g. protein, 37 carbs.
3/4 lb. boneless, skinless, chicken breast, cubed
1/4 c. chopped onion
1 C. chicken broth
4 oz. can chopped green chilies
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp oregano leaves
1/2 tsp cilantro
1/8-1/4 tsp ground red pepper
19 oz. can White Kidney Beans or Cannellini, undrained (can use Great Northern Beans)
Shredded Monterey Jack cheese for garnish
Sliced green onions for garnish
Heat olive oil in a 3 qt. saucepan over med-high heat. Add chicken; cook 4-5 minutes, stirring often. Remove chicken with a slotted spoon, cover and keep warm. Add chopped onion to saucepan; cook 2 minutes. Stir in broth, green chilies, garlic powder, cumin, oregano, cilantro and red pepper; simmer for 30 minutes. Stir in cooked chicken and kidney beans. Simmer 10 minutes. garnish. Serve with tortilla chips.
Makes 4 servings, 35 g. protein, 37 carbs.
Mom's Spaghetti Sauce
Once you eat this sauce...you'll never go back to jarred sauce again!
In heavy 2 qt. saucepan, combine:
1 lb. hamburger w/onion (I use a Tbsp of dried minced onion)
3 (8 oz) cans of tomato sauce
1 Tbsp sugar
1 Tbsp. grated Parmesan cheese
I tsp basil
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp salt
Simmer for 20 minutes.
If you like meatballs:
1 lb. ground beef
3/4 C. bread crumbs
1 egg
1/3 C. chopped onion
salt & pepper
1 clove minced garlic
1/2 c. milk
Brown meatballs and add to sauce
In heavy 2 qt. saucepan, combine:
1 lb. hamburger w/onion (I use a Tbsp of dried minced onion)
3 (8 oz) cans of tomato sauce
1 Tbsp sugar
1 Tbsp. grated Parmesan cheese
I tsp basil
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp salt
Simmer for 20 minutes.
If you like meatballs:
1 lb. ground beef
3/4 C. bread crumbs
1 egg
1/3 C. chopped onion
salt & pepper
1 clove minced garlic
1/2 c. milk
Brown meatballs and add to sauce
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