Thursday, December 9, 2010
Thursday, November 11, 2010
Stuffed Hard Rolls
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Stuffed Hard Rolls
9 medium hard rolls
1 can cream of mushroom soup
1/2 cup chopped onion
1/2 cup chopped celery
1 pound ground beef, browned
1 cup grated cheese
Mix soup, onion, celery, ground beef and cheese together. Cut roll in half and hollow out the insides. Break the insides of the bread in small pieces and mix into the meat mixture.
Fill the bottom half of the hollowed out roll with the meat mixture. Cover with the top half of the roll and wrap in foil. Bake at 350 degrees for 12-15 minutes. Take out of oven and let sit for 10 minutes before serving.
Stuffed Hard Rolls
9 medium hard rolls
1 can cream of mushroom soup
1/2 cup chopped onion
1/2 cup chopped celery
1 pound ground beef, browned
1 cup grated cheese
Mix soup, onion, celery, ground beef and cheese together. Cut roll in half and hollow out the insides. Break the insides of the bread in small pieces and mix into the meat mixture.
Fill the bottom half of the hollowed out roll with the meat mixture. Cover with the top half of the roll and wrap in foil. Bake at 350 degrees for 12-15 minutes. Take out of oven and let sit for 10 minutes before serving.
SouthWest Chicken Wraps
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Southwest chicken wraps
3 cups chopped chicken
1 cup salsa
1 1/2 tsp. chili powder
1/4 tsp garlic powder
1 cup shredded cheese
1 can black beans, drained and rinsed
8 flour tortillas
To prepare for freezing: Slow cook chicken in crock-pot 5-6 hours or until shreds. Combine with salsa, chili powder and garlic powder and bag for freezing.
To prepare after freezing: Thaw. Heat chicken mixture on stove over medium heat until heated through, abt. 3 min. Remove from heat, add black beans and cheese. Serve in warm tortillas and top with cheese, lettuce, tomato, onion.
Southwest chicken wraps
3 cups chopped chicken
1 cup salsa
1 1/2 tsp. chili powder
1/4 tsp garlic powder
1 cup shredded cheese
1 can black beans, drained and rinsed
8 flour tortillas
To prepare for freezing: Slow cook chicken in crock-pot 5-6 hours or until shreds. Combine with salsa, chili powder and garlic powder and bag for freezing.
To prepare after freezing: Thaw. Heat chicken mixture on stove over medium heat until heated through, abt. 3 min. Remove from heat, add black beans and cheese. Serve in warm tortillas and top with cheese, lettuce, tomato, onion.
Saturday, October 16, 2010
Thursday, September 9, 2010
Mini Meatloafs
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Mini Meatloafs
1 egg
3/4 cup milk
1/4 Cup Parsley
1/2 cup Crushed Saltines
1 teaspoon salt
2 pounds ground beef
2/3 cup ketchup
1/4 cup packed brown sugar
1 1/2 teaspoons prepared mustard
1/4 tsp pepper
Mix all ingredients together and shape into baseball size meatloafs. Bake at 350 degrees 20-30 minutes.
Mini Meatloafs
1 egg
3/4 cup milk
1/4 Cup Parsley
1/2 cup Crushed Saltines
1 teaspoon salt
2 pounds ground beef
2/3 cup ketchup
1/4 cup packed brown sugar
1 1/2 teaspoons prepared mustard
1/4 tsp pepper
Mix all ingredients together and shape into baseball size meatloafs. Bake at 350 degrees 20-30 minutes.
Hearty Six Can Chili
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HEARTY SIX CAN CHILI
1 pound lean ground beef
1/2 c. chopped onion
2 cans (15 1/2 oz each) chili beans in sauce, undrained
2 cans (14 1/2 oz each) diced tomatoes, undrained
1 can (15 oz.) black beans, drained and rinsed
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 teasp. chili powder
**brown ground beef and onion. drain and rinse. add all other ingredients including chili powder. bring to a boil; reduce heat and simmer covered, over low heat for 30 minutes, stirring occasionally.
HEARTY SIX CAN CHILI
1 pound lean ground beef
1/2 c. chopped onion
2 cans (15 1/2 oz each) chili beans in sauce, undrained
2 cans (14 1/2 oz each) diced tomatoes, undrained
1 can (15 oz.) black beans, drained and rinsed
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 teasp. chili powder
**brown ground beef and onion. drain and rinse. add all other ingredients including chili powder. bring to a boil; reduce heat and simmer covered, over low heat for 30 minutes, stirring occasionally.
Saturday, August 14, 2010
Thursday, July 8, 2010
Teriyaki Chicken and Veggies Stir Fry
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Thursday, June 17, 2010
Thursday, May 13, 2010
Sweet and Sour Meatballs
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Hamburger Sliders
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Grilled Salmon
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Swedish Meatballs
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French Dip Sandwhiches
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Huli Huli Grilled Chicken
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Thursday, April 8, 2010
White Chicken Chili
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Cheesy Italian Chicken
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Bow Tie Ham and Cheese
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Spaghetti Casserole
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Mushroom Pork Chops
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Creamy Black Bean Chicken
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Potato Top Casserole
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Thursday, March 11, 2010
Jamaican Sweet and Hot Chicken
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Chicken Noodle Soup
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Meatball and Sweet Onion Subs
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Sweet and Sour Ribs
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Sweet and Sour Ribs
3-4 pounds boneless country style ribs
1 can pineapple tidbits, undrained
2 cans tomato sauce
1/2 onion thinly sliced
1/2 green pepper, thinly sliced
1/2 cup brown sugar
1/2 cup cider vinegar
1/4 cup tomato paste
2 tbsp worcestershire sauce
1 clove garlic, minced
salt and pepper to taste
Place ribs in crock-pot. In a bowl, mix together all other ingredients. Pour mixture over ribs. Cover and cook on medium 5-6 hours or until meat is tender.
Sweet and Sour Ribs
3-4 pounds boneless country style ribs
1 can pineapple tidbits, undrained
2 cans tomato sauce
1/2 onion thinly sliced
1/2 green pepper, thinly sliced
1/2 cup brown sugar
1/2 cup cider vinegar
1/4 cup tomato paste
2 tbsp worcestershire sauce
1 clove garlic, minced
salt and pepper to taste
Place ribs in crock-pot. In a bowl, mix together all other ingredients. Pour mixture over ribs. Cover and cook on medium 5-6 hours or until meat is tender.
Ham Roll Ups
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Ham Roll-ups
(this recipe makes 2 meals)
25 slices ham
25 slices swiss cheese
Cornbread stuffing (See recipe below)
Bake 1 8x8 pan cornbread
1 cup finely chopped celery
4 tbsp finely chopped onion
1 cup butter
1/2 cup apricot preserves
1/4 cup water
Cook celery, and onion in butter until tender. Add apricot preserves and water. Mix well. Crumble cornbread and add to mixture.
Apricot glaze (see recipe below)
1 tbsp cornstarch
1 tbsp brown sugar
1 cup water
1 cup pineapple juice
1 tbsp butter
1/4 cup apricot preserves
Mix cornstarch and brown sugar in saucepan. Add pineapple juice and water. Stir over medium heat until boils. Add butter and apricot preserves.
Place 1/3 cup stuffing in the center of a slice of ham. Place a slice of swiss cheese on top of that. Roll up and secure with toothpick. Place in a casserole dish and bake at 350 degrees for 45 minutes. Spoon sauce over when serving.
Ham Roll-ups
(this recipe makes 2 meals)
25 slices ham
25 slices swiss cheese
Cornbread stuffing (See recipe below)
Bake 1 8x8 pan cornbread
1 cup finely chopped celery
4 tbsp finely chopped onion
1 cup butter
1/2 cup apricot preserves
1/4 cup water
Cook celery, and onion in butter until tender. Add apricot preserves and water. Mix well. Crumble cornbread and add to mixture.
Apricot glaze (see recipe below)
1 tbsp cornstarch
1 tbsp brown sugar
1 cup water
1 cup pineapple juice
1 tbsp butter
1/4 cup apricot preserves
Mix cornstarch and brown sugar in saucepan. Add pineapple juice and water. Stir over medium heat until boils. Add butter and apricot preserves.
Place 1/3 cup stuffing in the center of a slice of ham. Place a slice of swiss cheese on top of that. Roll up and secure with toothpick. Place in a casserole dish and bake at 350 degrees for 45 minutes. Spoon sauce over when serving.
Thursday, February 11, 2010
Teriyaki Chicken Stir Fry
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Teriyaki Marinade
1/2 c. soy sauce
1 tbsp. red wine vinegar
1/4 c. honey
1/2 tsp. Accent
1 clove garlic, minced
Black pepper, to taste
1 1/2 lbs Chicken Tenders
Stir Fry Veggies (I got mine from Costco)
Mix all marinade ingredients together and pour over chicken tenders. Let marinate overnight. Cook chicken 4-6 minutes; add stir fry veggies and cook til done. I usually cover the pan and let the veggies steam. Serve over rice.
Teriyaki Marinade
1/2 c. soy sauce
1 tbsp. red wine vinegar
1/4 c. honey
1/2 tsp. Accent
1 clove garlic, minced
Black pepper, to taste
1 1/2 lbs Chicken Tenders
Stir Fry Veggies (I got mine from Costco)
Mix all marinade ingredients together and pour over chicken tenders. Let marinate overnight. Cook chicken 4-6 minutes; add stir fry veggies and cook til done. I usually cover the pan and let the veggies steam. Serve over rice.
Chicken Bisquits
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Hamburger Casserole 2
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Hamburger Casserole 1
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Hawaiian Chicken
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Honey Mustard Chicken
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Crock Pot Roast
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Macaroni and Tomato
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Macaroni and Tomato
1 lb. Ground beef, browned until crumbly and drained
½ c. chopped onion
1 tsp. basil
1 tsp. oregano
¼ tsp. garlic taste and onion salt – to taste
32 ounces of tomato (I like the Italian diced one)
1 cup of corn (optional)
½ -1 box of macaroni noodles –to you liking
1 c. shredded mozzarella cheese
Brown ground beef with chopped onion. Drain meat and add to tomatoes. Sprinkle in spices and add corn. While heating cook the noodles. Drain noodle and combine the dinner and serve.
From freezer: heat up the tomatoes bag from thawed or frozen state. While heating is almost done cook and noodles and drain.
Macaroni and Tomato
1 lb. Ground beef, browned until crumbly and drained
½ c. chopped onion
1 tsp. basil
1 tsp. oregano
¼ tsp. garlic taste and onion salt – to taste
32 ounces of tomato (I like the Italian diced one)
1 cup of corn (optional)
½ -1 box of macaroni noodles –to you liking
1 c. shredded mozzarella cheese
Brown ground beef with chopped onion. Drain meat and add to tomatoes. Sprinkle in spices and add corn. While heating cook the noodles. Drain noodle and combine the dinner and serve.
From freezer: heat up the tomatoes bag from thawed or frozen state. While heating is almost done cook and noodles and drain.
Taquitos for a Crowd
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Taquitos for a Crowd
6 cups cooked, chopped roast beef (Canned roast beef also works nicely if you want to save some time.)
2 cans black beans, drained and rinsed
2 cans corn, drained
4 cups shredded cheddar or Mexican blend cheese
3 cups salsa
60 flour tortillas (or corn if you prefer)
Oil for frying
After slow cooking your roast for until it shreds, chop finely. If you use about a 6 pound rump roast you should have plenty of meat. In a large bowl, mix beef, beans, corn, cheese, and salsa. In a fry-pan, heat oil to medium heat. One at a time, using tongs, dip tortillas into hot oil for about 5-10 seconds until it begins to bubble slightly. (You may have to use a spatula to get out of the oil so it doesn’t tear. Set aside on paper towels. (Do only about 10 at a time, fill, roll and repeat). Fill each tortilla with about ¼ cup of the mixture. (More or less if you want them thicker or thinner.) Roll tightly and place seam side down on a cookie sheet. If freezing, see directions below. Otherwise, bake at 400 degrees for 10-15 minutes.
Freezing directions: When the cookie sheet is full, flash freeze. When firm, place in gallon size freezer bags. To reheat, bake at 400 degrees for 20-25 minutes, until heated through.
Taquitos for a Crowd
6 cups cooked, chopped roast beef (Canned roast beef also works nicely if you want to save some time.)
2 cans black beans, drained and rinsed
2 cans corn, drained
4 cups shredded cheddar or Mexican blend cheese
3 cups salsa
60 flour tortillas (or corn if you prefer)
Oil for frying
After slow cooking your roast for until it shreds, chop finely. If you use about a 6 pound rump roast you should have plenty of meat. In a large bowl, mix beef, beans, corn, cheese, and salsa. In a fry-pan, heat oil to medium heat. One at a time, using tongs, dip tortillas into hot oil for about 5-10 seconds until it begins to bubble slightly. (You may have to use a spatula to get out of the oil so it doesn’t tear. Set aside on paper towels. (Do only about 10 at a time, fill, roll and repeat). Fill each tortilla with about ¼ cup of the mixture. (More or less if you want them thicker or thinner.) Roll tightly and place seam side down on a cookie sheet. If freezing, see directions below. Otherwise, bake at 400 degrees for 10-15 minutes.
Freezing directions: When the cookie sheet is full, flash freeze. When firm, place in gallon size freezer bags. To reheat, bake at 400 degrees for 20-25 minutes, until heated through.
Saturday, January 16, 2010
Creamy Chicken Noodle Soup
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Spaghetti and Meatballs
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French Dip Sandwhiches
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Chicken Enchilada's
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Chicken Enchiladas
11/2 pounds of Chicken
1 can green enchilada sauce
1 can cream of chicken soup
8oz of Salsa
2 cup Cheese
Cook Chicken, Mix together all ingredients and put in tortillas
cook for 30 on 350.
Chicken Enchiladas
11/2 pounds of Chicken
1 can green enchilada sauce
1 can cream of chicken soup
8oz of Salsa
2 cup Cheese
Cook Chicken, Mix together all ingredients and put in tortillas
cook for 30 on 350.
Ham Stuffed Manicotti
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Ham Stuffed Manicotti
14 manicotti shells
1 onion, chopped
2 cloves minced garlic
¼ cup butter
3 cups cubed ham
1/3 cup grated parmesan cheese
6 Tbsp butter
6 Tbsp flour
3 cups milk
½ tsp pepper
2 cups shredded Swiss cheese
½ cup grated parmesan cheese
Cook manicotti as directed. (Half the time if freezing.) Drain and set aside. Saute onion and garlic in butter. Add ham and cook for a few minutes. Set aside to cool slightly. Stir 1/3 cup parmesan cheese into ham mixture. In a saucepan, melt 6 tablespoons butter. Stir in flour and heat until bubbles. Add milk and pepper. Whisk while cooking on medium to medium high heat until thickened. Stir in Swiss and remaining parmesan cheese. Mix ¼ of this cheese sauce with the ham mixture. Fill the manicotti shells with ham mixture. (A baby spoon works great to get the mixture into the shells without making such a mess.) If freezing, see directions below. Otherwise, spread half of the remaining cheese sauce in the bottom of a greased 9X13 pan. Place filled shells in pan and cover with remaining sauce. Bake at 350 degrees for 30 minutes.
Ham Stuffed Manicotti
14 manicotti shells
1 onion, chopped
2 cloves minced garlic
¼ cup butter
3 cups cubed ham
1/3 cup grated parmesan cheese
6 Tbsp butter
6 Tbsp flour
3 cups milk
½ tsp pepper
2 cups shredded Swiss cheese
½ cup grated parmesan cheese
Cook manicotti as directed. (Half the time if freezing.) Drain and set aside. Saute onion and garlic in butter. Add ham and cook for a few minutes. Set aside to cool slightly. Stir 1/3 cup parmesan cheese into ham mixture. In a saucepan, melt 6 tablespoons butter. Stir in flour and heat until bubbles. Add milk and pepper. Whisk while cooking on medium to medium high heat until thickened. Stir in Swiss and remaining parmesan cheese. Mix ¼ of this cheese sauce with the ham mixture. Fill the manicotti shells with ham mixture. (A baby spoon works great to get the mixture into the shells without making such a mess.) If freezing, see directions below. Otherwise, spread half of the remaining cheese sauce in the bottom of a greased 9X13 pan. Place filled shells in pan and cover with remaining sauce. Bake at 350 degrees for 30 minutes.
Stove Top Casserole
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Lil Cheddar Meatloafs
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