* 2 lbs ground beef
* 1 lb ground pork
* 4 large eggs, lightly beaten
* 1 cup seasoned bread crumbs
* 1/2 cup finely chopped onion
* 1/4 cup finely chopped green bell pepper
* 1/4 cup finely chopped red bell pepper
* 2 tablespoons worcestershire sauce
* 1/2 teaspoon worcestershire sauce
* 1/2 teaspoon coarsely cracked black peppercorns
* 1/2 teaspoon coarse salt
* 1/2 cup ketchup
* 1 tablespoon brown sugar
* 1 teaspoon Dijon mustard
Preheat the oven to 350° F; lightly oil two 8-1/2 x 4-1/2" loaf pans.
In a large bowl, combine the beef,pork, eggs, bread crumbs, onion, green and red bell peppers, 2 tablespoons Worcestershire sauce, cracked peppercorns and salt just until well blended; do not over mix.
Divide the meat mix in half, shape into 2 loaves, and place in the prepared loaf pans. bake for 50-60 minutes, or until the internal temperature taken with an instant-read thermometer is 155°F.
In a small bowl, stir the ketchup, brown sugar, mustard and the remaining 1/2 teaspoon of Worcestershire sauce. brush the meatloaf with the ketchup mixture and bake for 10 minutes longer.
Remove meatloaf from oven and let stand for 10 minute before serving.
it's really easy and delicious.
Mexican Lasagna (Christine-iwannabpreggo)
1.5lb extra-lean ground beef
2 cups 3 cheese mexicana cheese divided
3/4 cup salsa
6 flour tortillas
HEAT oven to 400ºF.
BROWN meat in large skillet; drain. Add 1-1/2 cups cheese; cook until melted, stirring frequently. Stir in salsa.
SPREAD 1/4 of meat mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with 2 tortillas. Repeat layers twice. Top with remaining meat mixture and cheese; cover.
BAKE 35 min. or until heated through, uncovering the last 5 min.
Chicken Enchiladas (Vanessa-vanessa23)
1-1/2 cups shredded chicken
4 oz. cream cheese
1/2 red pepper, chopped
4 green onions, sliced
1/2 tsp. cumin
1/4 tsp. salt and pepper
large corn tortillas
1 -1/2 cups mild salsa
Mix chicken, cream cheese, red pepper, green onions, cumin and salt and pepper together.
Steam corn tortillas. Spoon chicken mixture onto corn tortillas. Place in greased casserole dish. Top with salsa and shredded cheese. Bake in 400F oven for 20 minutes.
Chicken Parmiagiana (Vanessa-vanessa23)
4 to 6 boneless, skinless chicken breasts, trimmed and pounded flat
1/2 cup all-purpose flour
Salt & Pepper to taste
1/2 cup olive oil
2 tablespoons butter
1 medium onion, chopped
4 cloves garlic, minced
3/4 cup wine—white or red is fine
Three 14.5-ounce cans crushed tomatoes
2 tablespoons sugar
1/4 cup chopped fresh parsley (I used Fresh Basil)
1 generous cup freshly grated Parmesan cheese
Thin linguine (I used whole wheat)
Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.
Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.
Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste.
Allow to cook for 30 minutes.
While cooking sauce, boil water and prep. noodles.
Toward the end of cooking time, add chopped parsley and give sauce a final stir.
Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan (and mozzarella if so desired). Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.
Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley.
Serve immediately.<!-- / message --><!-- sig -->
Chicken Casserole (Beverly-JJO_Mommy712)
1 rotisserie chicken from the store (usually 3.5 lbs or so, but larger is fine too)
1 can cream of mushroom soup
1 bag mixed frozen vegetables (I usually go for the corn, carrots, peas and green beans mix, I think it's 12 ozs or something)
1 tube refrigerated biscuit dough
Salt and pepper
3/4 cup water
1. Preheat oven to 400 degrees.
2. Tear up the rotisserie chicken into strips. I usually just do it by hand (takes 10 mins, max). I'm not real precise about it -- just tear it off in chunks, making sure the chunks aren't too huge. I discard the skin to reduce the calories in the dish, but you could keep it, too, and throw it in if you want.
3. Put the torn-up chicken, soup, veggies and water into a 13x9 baking or casserole dish. Sprinkle with salt and pepper, and mix it all up.
4. Cover the dish with foil, then pop it into the preheated oven for 15 minutes.
5. Take out the casserole, uncover it, and arrange biscuit dough on top.* I usually use a tube with 10 biscuits. Put back in the oven, UNCOVERED, to bake 15 minutes more or until biscuits are golden brown. Then serve!
* A note about step 5. A few times, with the biscuit dough on top, the bottom of the biscuits were still doughy or soggy. So now I opt to bake the biscuits separately, on their own cookie sheet, in the last 11 minutes of the casserole baking. I just put it on a different rack than the casserole, and it's still just as convenient and tasty! So in this case, the casserole would simply bake for 30 minutes. When I slide the biscuit tray into the oven, though, I do take the foil off the casserole dish, so that it doesn't get too liquidy.
(Posted by Christine-iwannabpreggo)
Here is an awesome dessert recipe. I made this a few weeks ago and nearly ate them all myself.
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
1/2 cup non-hydrogenated margarine, melted
1/2 cup milk
6 squares BAKER'S Semi-Sweet Chocolate, chopped, divided
1 cup dry roasted peanuts, divided
1 cup KRAFT Smooth Peanut Butter
HEAT oven to 350ºF.
LINE 13x9-inch pan with foil; spray with cooking spray. Beat first 4 ingredients with mixer until well blended. (Dough will be thick.) Press half onto bottom of prepared pan.
BAKE 10 min. Sprinkle half each of the chopped chocolate and nuts over crust. Microwave peanut butter in small microwaveable bowl on HIGH 1 min., stirring after 30 sec.; spread over nuts. Roll remaining dough into 13x9-inch rectangle between 2 sheets of waxed paper. Peel back top layer of waxed paper; flip dough onto top of dessert. Remove remaining waxed paper. Sprinkle with remaining chocolate and nuts. Press gently into dough with spatula.
BAKE 15 min. Cool 1 hour. Refrigerate 4 hours before cutting into bars.
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Slow Cooker Sausage Lasagna (tink9702-Mel)
1 lb Italian pork sausage, casings removed
1 lb ground beef (we use ground turkey)
1 medium onion, finely chopped
2 garlic cloves, minced
6 oz tomato paste
28 oz crushed tomatoes in puree
9 lasagna noodles
2 cups (8oz) part-skim mozzarella
cook sausage & beef/turkey over medium high in skillet, 4 to 6 minutes. add onion and cook until onion has softened 3 to 5 minutes. stir in tomato paste, then tomatoes. Bring to a boil and remove from heat.
Spoon 2 cups meat mixture into bottom of slow cooker. Layer 3 noodles (breaking to fit pot), 2 cups meat mixture, 1/2 cheese, repeat with two more layers. Refrigerate 1/2 cup cheese for topping at end
Cover slow cooker, and cook on low 4-6 hours. (though it only took us 3 :confused: ) sprinkle lasagna with 1/2 cheese and cover for 10 minutes then serve.
If you like cheese, I'd add more to the recipie and you can certainly add more veggies too or use fresh tomatoes.
Salsa Chicken (Michelle-melloyellochelle)
2 chicken breasts
1 cup salsa
1 cup peach preserves (or jelly if you don't want the chunks)
Cheese, shredded (how much depends on how much you like)
Make the rice according to package.
Cut chicken up and cook on stove top.
Add salsa and peach preserves. Stir together and let it simmer a few minutes.
Put rice and cheese on tortilla. Then add salsa chicken. Wrap it up. And enjoy!
Mostaccioli Mexicana (Michelle-melloyellochelle)
6 c. mostaccioli, uncooked
1 lb ground beef
1 c. diced green pepper
1 c. chopped onion
3 1/2 c. (2 15 oz cans) stewed tomatoes
3 c. (24 oz) picante sauce or salsa
shredded cheese, for garnish
Cook pasta according package; drain. Brown beef, onion, and green pepper in large saucepan; drain excess fat. Add tomatoes and picante sauce. Cook until thoroughly heated, stirring occasionally. Stir in hot, cooked pasta. Serve immediately. Garnish with cheese. 6-8 servings.
Kuru Fasulye or White Beans on Rice (Michelle-melloyellochelle)
2 cups of cooked cannellini: white kidney: fazolia
even better dermason/whit beans(it's always tastier to use dried beans, but if you'll use canned beans do not forget to rinse them well) or 2 cans of those beans
3 tbsp olive oil or butter
1 tbsp tomato paste
2 onions, chopped
2 banana or red peppers, chopped
2 tomatoes, diced (If you want to use canned tomato, prefer petite diced one)
1-2 cup of water
1 tsp pepper flakes
1 tsp ground black pepper
2 tsp salt
dried chili peppers (only if you like spicy food)
-Soak beans in water over night and then the next day, boil them until soft OR pressure cook dried beans for 35-40 minutes OR use canned beans.
-Heat oil in a pot and sauté onion and pepper until soft: 7-8 minutes. Add tomato paste and stir for another 2 minutes.
-Pour in first beans, then tomatoes, and then water until the water level is 1/2 inch above the beans. Add salt, black pepper, and pepper flakes. Stir once or twice very gently (do not forget the beans are tender now and we don't want to smash them). If you will use dried chili peppers, place them on top. Cover and simmer on low for 25-30 minutes.
-Serve with rice, especially on top of rice. Turkish style white beans are awesome with pickled vegetables like white cabbage, cornichons, carrots, etc.