STUFFED JUMBO PASTA SHELLS
Sauce as with spaghetti
2 lbs. ricotta or cottage cheese
1/2 lb. Mozzarella cheese, grated
1/2 c. Parmesan, grated
1 tsp. salt
1/4 tsp. pepper
1 tsp. parsley
Preheat oven to 350 degrees. Prepare pasta shells. Bring water to boil and then add pasta, boil pasta approximately 15 minutes.
Prepare cheese filling. Beat eggs; add ricotta, Mozzarella, and Parmesan cheese; mix in seasonings. Using a large casserole dish, layer sauce, meat, and pasta shells which are stuffed with the cheese filling. Bake 45 minutes.
1 frozen pie shell
4 strips of bacon
1 onion, thinly sliced
8 ounces of Swiss cheese, cut up in chunks
1/4 cup of Parmesan cheese
4 eggs, lightly beaten
1 cup of heavy cream
1 cup of milk
1/4 teaspoon of nutmeg
1/2 teaspoon of salt
1/4 teaspoon of pepper
Bake pie shell 5 minutes at 450ºF. Cook bacon. Take out. Pour off fat and cook onion until transparent. Crumble bacon put in shell. Put onion on top of bacon; Swiss cheese and Parmesan cheese next. Combine (mix) next 6 ingredients and pour on top of cheese in pie shell. Bake 15 minutes at 450ºF. Reduce to 350ºF. for another 20 minutes.
Ok here's one I made up when I was 12ish (I got tired of my mom's mushroom soup meatloaf) though I'm sure it wasn't totally original:
1 pound ground beef
6 green bell peppers
2ish slices american cheese crumbled
2ish slices swiss cheese crumbled
2ish slices cheddar cheese crumbled
4 slices of bread (moistened with water and smushed up)
bread crumbs to taste
worstestershire (sp?) sauce
1 egg lightly scrambled
Mix all ingredients in bowl except bell peppers in bowl like you were making a meatloaf. Cut tops off bell peppers. Cut bell peppers in half, removing ribs and seeds. Break up ribs and put into beef mixture try to avoid putting in the seeds. Stir well again and stuff bell pepper halves with beef mixture. Cook on 350 for 45 - 60 minutes or until done, it just depends on the size of the peppers. I usually serve just with french fries or mashed potatoes.
2 (10 oz) cans cream of chicken or cream of mushroom soup
1 pint sour cream
1 medium onion chopped
1 can 4oz green chilies
4-6 boneless, skinless chicken breast cooked and cubbed
8-10 flour tortillas cut into bite size pieces
3/4 pound grated cheese
heat oven to 350 degrees
-mix soup, sour cream, onion, green chilies, olives in a large bowl.
-add cooked chicken
-place half the tortilla pieces in the bottom of a greased 9X13 pan
-spread half the chicken mixture over tortillas
-sprinkle some cheese over the chicken mixture
Crockpot Brown Sugar Chicken
Saturday, Feb 16, 2008
Very easy and super yummy:
3 or 4 large boneless, skinless chix breasts (could also use chicken parts)
1C brown sugar
2/3 C vinegar
1/4C sprite or 7-up
2-3T minced garlic
2T soy sauce
1 tsp pepper
Mix ingredients and pour over chicken in crock pot. Cook 6-8 hours on low. Thicken juice with a bit of cornstarch if you like. I serve with rice or noodles. I also double the recipe on the sauce - I like sauce, lol!!
About 8-10 chicken tenders
2 fresh limes
1 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 cube butter, melted
4 Tblspn. brown sugar
2 c. chicken broth
Grate lime peels and mix with brown sugar--set aside.
Squeeze lime juice from limes into large bowl and marinate chicken while preparing rest of ingredients.
Mix flour, salt and pepper together in pie plate.
Coat each marinated chicken tender with flour mixture and shake off excess.
Dip each floured chicken tender in melted butter.
Place chicken in 9 X 13 pan.
Sprinkle each chicken piece with lime zest/brown sugar mixture.
Bake COVERED at 350 degrees for 30 minutes.
Then pour chicken broth over the top and bake UNCOVERED for 20 minutes more.
Serve over couscous.
NOTE: I usually don't use the whole 2 c. chicken broth because I don't want the lime zest/brown sugar to "wash away." Instead, I make up the 2 c. broth, use what I want and then use the rest in making my couscous.
This recipe is super easy and very delicious! *I've never added the sesame seeds and it still tastes great.*
Crunchy Oriental Chicken Salad
Courtesy of Betty Crocker
Prep Time: 10 min Cook Time: 5 min. Serves: 6
2 Tbs. Butter
1 pkg Oriental-flavor ramen noodle soup mix
1 Tbs. veg. or sesame oil
2 C. cut-up cooked chicken
4 med. green onions, sliced (1/4 C.)
2 Tbs. sesame seed
1/4 C. sugar
1/4 C. white vinegar
1/2 tsp. pepper
1/4 C. Dry roasted peanuts or almonds
1 bag (16 oz.) Coleslaw mix
1 can (11 oz.) mandarin oranges, drained
1. In skillet, melt butter over medium heat. Stir in seasoning packet from soup mix. Break block of noodles into bite-size pieces over skillet; stir into butter mixture.
2. Cook noodles 2 minutes, stirring occasionally. Stir in sesame seed. Cook about 2 min. longer, stirring occasionally, until noodles are golden. Remove from heat.
3. In large bowl, mix sugar, vinegar, oil, and pepper. Add remaining ingredients and noodle mixture and mix well. Serve immediately.