bren
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Post by bren on May 27, 2013 21:38:17 GMT -6
Scrambled Egg Muffins
Serving Size : 6
1/2 pound Sausage Links -- sliced 12 large Eggs 1/2 cup Onion -- chopped 1/4 cup Green Bell Pepper -- chopped 1/2 teaspoon Salt 1/4 teaspoon Black Pepper -- freshly ground 1/4 teaspoon Garlic Powder 1/2 cup Sharp Cheddar Cheese -- shredded
Brown sausage in a skillet. Drain well and set aside. In a large mixing bowl beat eggs and add remaining ingredients. Stir in browned sausage. Spoon by 1/3 cup into greased muffin cups. Bake at 350 degrees F for 20-25 min or until knife inserted near center comes out clean.
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bren
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Post by bren on May 27, 2013 21:35:31 GMT -6
Roasted Ranch Potatoes with Bacon and Cheese 2 pounds potatoes (unpeeled, washed and cut into chunks) 1/2 cup ranch dressing (bottled, not packet) 1/4 cup shredded cheddar cheese, plus more for topping (if desired) 1/4 cup crumbled, cooked bacon 1 tablespoon dried dill weed 3 scallions, washed and chopped Salt Pepper Non-stick cooking spray Preheat oven to 350 degrees. Add (in a large bowl) the ranch dressing, dill, cheese and bacon. Add in the potatoes. Sprinkle in a generous pinch of salt and pepper. Toss to coat potatoes. Spoon into a greased 9 x 13 baking dish. Cover with foil. Bake for 60 minutes. Stir gently halfway through to get the bottom potatoes rotated so they don't become burnt and to ensure that the middle and top potatoes get a chance to brown. Remove foil. Raise oven temperature to 400 degrees. Gently stir again, as necessary. Bake for an additional 15 minutes, then sprinkle on a little more cheese, if desired. Bake a few more minutes or until everything is gooey, browned and bubbly on top. Serve with scallions sprinkled on top for garnish. Great with a dollop of sour cream.
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bren
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Post by bren on May 16, 2013 21:20:59 GMT -6
Egg Salad Supreme, From Emeril Lagasse's new book, Kicked-Up Sandwiches
Ingredients
12 hard-boiled eggs 1/2 teaspoon salt 1 teaspoon dry mustard 1/2 teaspoon hot Hungarian paprika ¼ cup minced shallot ¼ cup chopped green onion or fresh parsley leaves ¼ cup minced celery 1/2 cup mayonnaise, homemade (see page 309) or store-bought 12 slices White Sandwich Bread (page 303) Instructions
1. Roughly chop the eggs and place them in a mixing bowl. Add the salt, mustard, paprika, shallot, green onion, celery, and mayonnaise. Stir with a rubber spatula or a spoon until very well blended. Transfer to a container, cover, and refrigerate for at least 2 hours and up to 4 days. 2. Spread 1/4 to 1/2 cup of the egg salad between 2 slices of bread. Repeat with the remaining salad and bread.
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bren
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Post by bren on May 16, 2013 21:18:46 GMT -6
Stuffed Peppers Ingredients
1 pound ground beef, cooked 1 1/2 cups cooked white rice 1 cup water 6 green bell peppers 2 (8 ounce) cans tomato sauce 1 tablespoon Worcestershire sauce 1/4 teaspoon garlic powder 1/4 teaspoon onion powder salt and pepper to taste 1 teaspoon Italian seasoning 1 cup of cheddar cheese, or 6 cheese slices
Instructions
Preheat oven to 350 degrees F (175 degrees C). Remove and discard the tops and insides of the bell peppers. Submerge peppers in a pan of boiling water for 4 minutes. In a large skillet on medium heat, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each of the peppers. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Top with cheese Bake for 30 minutes.
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bren
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Post by bren on May 16, 2013 21:16:45 GMT -6
Dark Chocolate Coconut Truffles
1 1/2 cups unsweetened shredded coconut 1/2 cup cream cheese 1/2 cup confectioners' sugar 1/2 teaspoon coconut extract 6 ounces dark chocolate (or 1 cup dark chocolate chips) 1 teaspoon extra-virgin coconut oil
Beat the coconut, cream cheese, confectioners' sugar and extract with a mixer until smooth. Roll into 1 1/2" - balls and place on a wax paper-lined cookie sheet. Freeze for about one hour.
In a small saucepan over low heat, melt the chocolate and coconut oil, while stirring constantly. Dip each coconut ball into the melted chocolate with a fork, covering the ball completely with chocolate, letting the excess drain through the fork tongs. Use a spoon to paper.
Refrigerate until set. Store in an air-tight container in the refrigerator.
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bren
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Post by bren on May 16, 2013 21:15:08 GMT -6
HOMINY CASSEROLE
2 (14 ounce) cans yellow hominy, drained 1 cup grated cheddar cheese 1 (4 ounce) can chopped green chilies, drained 1 (8 ounce) carton sour cream 1 small onion, chopped salt, to taste pepper, to taste
Directions: Mix all ingredients except the cheese.
Pour into 8 or 9" baking dish.
Sprinkle grated cheddar cheese on top.
Bake at 350 degrees for 25 minutes or until cheese is thoroughly melted and sides of casserole are bubbling.
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bren
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Post by bren on May 16, 2013 21:13:17 GMT -6
BLT Macaroni Salad
2 cups elbow macaroni 1- 1/4 cups mayonnaise 1- 1/4 cups diced celery 1 large tomato, diced 1-1/4 cup lettuce chopped 5 green onions, finely chopped 1/2 cup shredded Cheddar cheese 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 (16 ounce) package bacon
Directions Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse under cold water until chilled. Transfer macaroni to a large salad bowl.
Stir mayonnaise, celery, tomato, green onions, Lettuce, Cheddar cheese, salt, and black pepper into macaroni until thoroughly combined. Cover and chill salad at least 1 hour.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Let bacon cool, crumble when cooled.
Mix bacon into macaroni salad to serve.
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bren
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Post by bren on May 16, 2013 21:11:00 GMT -6
Chicken and Rice Casserole
1 cup converted rice (not instant) 1 (1 to 1.2 ounce) envelope dry onion soup mix 2 (10.75 ounce) cans cream of mushroom soup 1 (4 ounce) can mushroom pieces 1 cup milk 3 halved chicken breasts, or 6 of your favorite chicken pieces
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl mix the rice, dry onion soup mix, cream of mushroom soup, mushroom pieces and milk.
Place the chicken pieces in a 9x13 inch baking dish and pour the mushroom mixture over the chicken. Cover and bake in the preheated oven for 1 hour. Uncover and bake for 15 more minutes. Makes 4 to 6 servings
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bren
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Post by bren on May 16, 2013 21:08:44 GMT -6
Amaretto Chicken
1/2 tsp. Garlic Salt 5 Boned Chicken Breasts 3 tb Flour 1 1/2 ts Salt 1 1/2 ts Ground Pepper 2 ts Paprika 1 tb Vegetable Oil 3 tb Butter 1 1/2 tb Dijon Mustard 1 cn 6 1/4 oz Frozen Orange Juice 1/2 c Amaretto
Mix the can of frozen orange juice with a half can of water. Preheat oven to 350 degrees. Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet and saute chicken until brown. Remove and put in casserole. To skillet, add mustard, orange juice and Amaretto. Increase heat and boil, stirring constantly, until thick. Pour sauce over chicken and bake, covered, for 45 minutes. this can be frozen and reheated later. Serves 8 - 10.
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bren
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Post by bren on May 16, 2013 21:07:24 GMT -6
Arizona Chicken Yield: 2 Servings
4 Chicken breast halves 1 tbl Dijon mustard 1 tbl Butter 1/2 cup Salsa 2 tbl Lime juice 1/4 cup Cilantro, chopped
Pound each breast between breasts of plastic wrap to a uniform thickness of 1/2 inch. Spread both sides with mustard. In large skillet, melt butter over medium heat. Add chicken and cook 3-4 minutes on each side. Stir salsa and lime juice together and add to skillet. Simmer gently, uncovered, until chicken is cooked through and sauce has thickened, about 6-8 minutes. Sprinkle with chopped cilantro.
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bren
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Post by bren on May 16, 2013 21:05:45 GMT -6
BACON & CHEESE STUFFED CHICKEN BREASTS
Servings: 4
4 chicken breast, no skin, no bone, 4 bacon slices -- cooked and crumbled 2 oz sharp cheddar cheese 2 oz sharp cheddar cheese cut into 4 pieces 1/4 tsp pepper 1/4 tsp paprika -- (optional) 1 tbsp olive oil 1 tsp cornstarch 2/3 cup chicken broth 2 tbsp dried parsley
Cut a pocket into the thickest side of each chicken breast. Stuff each half with 1/4 of the bacon and a piece of cheese. Seal with a toothpick. Sprinkle with pepper and paprika. Heat oil in skillet, over med/high heat. Add chicken and cook 4 min. per side, until browned. Reduce heat to med/low; cover and cook 10 min. until chicken is cooked through. Remove from skillet and cover loosely with foil to keep warm. Stir cornstarch into chicken broth with a fork until dissolved. Add to skillet and bring to boil, scraping up browned bits in skillet. Add parsley, cook 3 min. until sauce thickens a bit. Spoon sauce over chicken and serve
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bren
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Post by bren on May 16, 2013 21:04:25 GMT -6
BAKED CHICKEN AND DUMPLINGS
Vegetable cooking spray 1/2 C. milk 2 T. vegetable oil 1 C. flour 2 tsp. baking powder 1/4 tsp. salt 6 boneless skinless chicken breast halves, uncooked 1 medium onion, finely chopped 2 stalks celery, coarsely chopped 1 (10 oz.) pkg. frozen sliced carrots 1/2 tsp. dried sage, crushed 1/4 tsp. ground pepper 2 (13 3/4 oz.) cans chicken broth
Preheat oven to 325ºF. Coat a 2 1/2-quart casserole with cooking spray. In a medium bowl, combine milk and oil. Gradually stir in flour, baking powder, and salt. Mix well into a dough consistency and set aside. Place chicken breasts in bottom of casserole. Cover chicken with onion, celery, and carrots. Evenly sprinkle sage and pepper over vegetables; pour broth over dish. Using the dough mixture, form 2-inch balls and drop into casserole. Cover tightly and bake for 1 1/2 hours.
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bren
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Post by bren on May 16, 2013 21:03:08 GMT -6
BAKED CHICKEN AND RICE
1 cup uncooked rice 1 frying chicken, cut up 1 can cream of mushroom soup 1 can cream of celery or cream of chicken soup 1 envelope dry onion soup mix 1 1/2 cup water 1 chopped green pepper (optional)
Preheat oven to 350 degrees F.
Put 1 cup uncooked rice evenly on the bottom of a 13x9-inch baking pan. Lay pieces of chicken on top of the rice, with no treatment, just the raw chicken.
Mix together the remaining ingredients and spoon over the chicken.
Bake, uncovered, for 2 hours at 350 degrees F.
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bren
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Post by bren on May 16, 2013 21:01:38 GMT -6
BAKED CHICKEN BREASTS WITH CORNBREAD STUFFING AND SWEET ONION GRAVY
8 whole chicken breasts, boned and skinned 1 stick (1/2 cup) butter, divided use 1 small sweet onion, diced 3 cups collard greens, washed and chopped 2 cups crumbled cornbread 1 egg, beaten slightly 1 teaspoon ground sage 1/2 teaspoon salt 1/4 teaspoon pepper FOR SERVING: Sweet Onion Gravy (recipe follows) cooked rice
In large fry pan, place all but 1 tablespoon of the butter and melt over medium heat. Add onion and saute until transparent.
Add collard greens and cook until tender, about 3 minutes.
Remove from heat and place onion and collards in large bowl. Add cornbread, egg and sage. Mix well and cool.
Between two sheets of plastic wrap, place chicken breasts, smooth side down. Pound gently with meat mallet or rolling pin until slightly flattened. Place 1/8 of stuffing on center of each breast; roll and tuck ends under. On large, greased baking pan with sides, place chicken.
Melt remaining 1 tablespoon of butter and brush lightly on chicken. Sprinkle with salt and pepper. (At this point, chicken may be covered and placed in refrigerator for up to 24 hours).
TO COOK: Place in 375 degree F oven and cook about 20 minutes or until meat is no longer pink when tested with a knife. Slice each breast into 5 slices and arrange on plate with Sweet Onion Gravy and rice.
SWEET ONION GRAVY
4 tablespoons butter 2 Vidalia onions or other sweet onions, thinly sliced 2 cups chicken broth 1/2 cup heavy (whipping) cream 1/2 teaspoon brown food coloring (like Gravy Master or Kitchen Bouquet) 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup cold water 2 tablespoons cornstarch
In fry pan, place 4 tablespoons butter and melt over medium heat. Add 2 thinly-sliced Vidalia or other sweet onions and saute until transparent.
Add chicken broth, cream, brown food coloring, salt and pepper; bring to boil.
In 1/4 cup cold water, dissolve cornstarch; add some of gravy from fry pan and stir to mix well. Carefully add cornstarch mixture to gravy, stirring vigorously to prevent lumps. Bring to boil, stirring constantly, until thickened.
Makes 8 servings Source: National Broiler Council
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bren
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Post by bren on May 16, 2013 21:00:00 GMT -6
Baked Chicken Supreme (serves 4 to 6)
4 to 6 chicken breast, remove skin 2 cups sour cream (I use fat free sour cream) 1/4 cup lemon juice 4 tsp. Worcestershire sauce 2 1/2 tsp. celery salt (please feel free to use less for salt sensitive users) 2 tsp. paprika Bread crumbs (enough to coat amount of chicken used) 1/2 cup butter.
In a marinating bowl, combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika. Add chicken and marinate for 2 hours. Preheat oven at 350 degrees. Roll chicken in bread crumbs. Melt the butter and drizzle over chicken. Bake uncovered for 1 hour or until desired done. Suggested side dishes: noodles with garlic butter, asparagus.
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bren
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Post by bren on May 16, 2013 20:58:26 GMT -6
BAKED CHICKEN WITH CREAM GRAVY
1 chicken 1 egg, beaten milk bread crumbs 2 cups light cream or milk 1/4 cup of Brer Rabbit Molasses
Cut up a chicken as if for fricassee. Dip in beaten egg and milk, then in bread crumbs.
Bake in a 350 degree F oven (about 30 minutes per pound) adding a small amount of water and basting frequently.
Fifteen minutes before removing it from the oven, add light cream or milk and molasses. Simmer gently until chicken is done.
Brer Rabbit Book of Molasses Magic, First Printing, October 1956, Penick & Ford, Ltd., Inc.
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bren
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Post by bren on May 15, 2013 19:41:41 GMT -6
Egg Potato Bacon Skillet Bake 2 Cups Ore-Ida® Potatoes O'Brien 3 Tablespoons Butter 6 Eggs 2 Tablespoons Milk 1/4 Teaspoon Salt 1/4 Teaspoon Pepper 1/2 Cup Pepper Jack Cheese 1/2 Cup Cheddar Cheese Shredded 1 Cup Bacon, crumbled Melt butter in a microwave safe pie dish; add potatoes and microwave 10 minutes. Stir together eggs and next four ingredients; pour over potatoes. Bake in a 350 degree oven for 20 minutes or until eggs have set. Remove from oven and sprinkle with Cheddar cheese and bacon. Serve immediately.
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bren
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Post by bren on May 15, 2013 19:40:09 GMT -6
Scrambled Egg Muffins
Serving Size : 6
1/2 pound Sausage Links -- sliced 12 large Eggs 1/2 cup Onion -- chopped 1/4 cup Green Bell Pepper -- chopped 1/2 teaspoon Salt 1/4 teaspoon Black Pepper -- freshly ground 1/4 teaspoon Garlic Powder 1/2 cup Sharp Cheddar Cheese -- shredded
Brown sausage in a skillet. Drain well and set aside. In a large mixing bowl beat eggs and add remaining ingredients. Stir in browned sausage. Spoon by 1/3 cup into greased muffin cups. Bake at 350 degrees F for 20-25 min or until knife inserted near center comes out clean.
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bren
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Post by bren on May 15, 2013 12:02:09 GMT -6
BEEF ENCHILADA CASSEROLE 1 1/2 lbs. ground beef taco spice 1 can enchilada sauce 1 package corn or flour tortillas 1 can refried beans, warmed 1 small can sliced black olives, divided use 2 cups grated cheddar cheese, divided use jalapenos, optional* Preheat oven to 350 degrees F. Grease an 8x8-inch cake pan Brown ground beef with taco spice. In prepared pan, pour enough enchilada sauce to cover bottom. Lay 1/2 of the corn tortillas in bottom (they can overlap). Spread warm beans (a little water helps) on tortillas. Add the ground beef on top, then 1/2 of the olives and 1/2 of the cheese. Put the rest of the tortillas on top. Cover with the rest of the sauce, then the rest of the cheese, then the rest of the olives. Bake at 350F for 20-30 minutes, until bubbly. *You can mix the jalapenos with the ground beef, or sprinkle them on top, if desired.
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bren
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Post by bren on May 15, 2013 12:00:57 GMT -6
Beef & Cheese Tortilla Casserole
Serving Size : 6 2 pounds ground beef 1 medium onions 1 teaspoon salt 3 teaspoons chili powder 1/4 teaspoon pepper 4 8 ounce cans tomato sauce 12 corn tortillas 3 ounces cream cheese 1/2 cup water 2 cups longhorn or other yellow cheese -- grated 12 ripe olives Brown meat and onion in skillet. Add salt, chili powder, pepper and 2 cans of tomato sauce. Spread each tortilla with cream cheese. Place 1/4 cup meat on tortilla and fold. Place in a 9x13 baking dish. Pour remaining mixture into spaces. Pour last 1-2 cans of sance and 1/2 cup water over casserole. Sprinkle with cheese and olives Cover and bake 375 degrees for 25 minutes.
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bren
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Post by bren on May 15, 2013 11:59:52 GMT -6
BEEF AND NOODLE CASSEROLE 1 1/2 lbs. ground beef 1 tbsp. butter or margarine 1 large onion, chopped 1 cup chopped green pepper 1 tbsp. Worcestershire sauce 1 pkg. (10 oz.) wide noodles, cooked and drained 2 cans (10 3/4 oz.) condensed cream of tomato soup, undiluted 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted 1 cup (4 oz.) shredded Cheddar cheese Preheat oven to 350 degrees F. Grease a 3-quart casserole dish. In a large skillet, brown beef. Remove beef and drain fat. In the same skillet melt butter over medium to high heat. Saute onion and pepper until tender. Add beef, Worcestershire sauce, noodles and soups; mix well. Spoon into the prepared casserole dish; top with cheese. Bake at 350 degrees for 45 minutes. Servings: 8
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bren
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Post by bren on May 15, 2013 11:58:53 GMT -6
Bean and Cornbread Casserole 1 tablespoon vegetable oil 1 medium onion, chopped 1/2 cup chopped green pepper 2 cloves garlic, minced 3 cups cooked rice 2 cans (14-1/2-ounce each) stewed tomatoes 1 (19-ounce) can kidney beans 1/2 cup fresh cilantro, chopped 1 tablespoon chili powder, divided 1 teaspoon salt 1/2 teaspoon ground black pepper Vegetable cooking spray 1 (7-ounce) package cornbread mix 1 (8-1/2-ounce) can cream-style corn Green pepper strips for garnish Heat oil in large skillet over medium-high heat until hot. Add onion, green pepper and garlic; cook, stirring constantly, until tender. Stir in rice, tomatoes, beans, cilantro, 2 teaspoons chili powder, salt and pepper. Cook 5 minutes or until heated through; pour into 13x9x2-inch baking pan coated with cooking spray; set aside. Mix cornbread mix according to package directions, add corn to mixture. Pour over top of casserole. Sprinkle with remaining 1 teaspoon chili powder. Bake at 400 degrees 30 to 35 minutes or until cornbread is golden brown. Cut into 8 squares. Garnish with green pepper strips, if desired. Makes 8 servings
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bren
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Post by bren on May 15, 2013 11:57:44 GMT -6
BAKED BEANS WITH BEEF 1/2 lb dried great northern beans 1 ham hock 2 medium onions, chopped 1 tbsp butter or margarine, melted 1 lb ground beef 1 (28 oz) can pear shaped tomatoes 2 tbsp brown sugar 1 tbsp dry mustard 1 tbsp mustard seeds 1 tbsp chili powder 1 tsp Worcestershire sauce salt and pepper (to taste) Sort and wash beans; place in a heavy saucepan or Dutch oven. Cover with water, and bring to a boil; boil 2 minutes. Remove from heat, and soak 1 hour. Add ham hock; cover and cook gently about 1 hour or until tender, adding more water if necessary. Saute onion in butter; add to beans. Brown ground beef, stirring to crumble; add remaining ingredients, and simmer 10 minutes. Add to beans. Spoon bean mixture into a 2 1/2 quart casserole. Bake at 400 degrees F for 30 minutes or until thickened. Makes 6 servings
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bren
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Post by bren on May 15, 2013 11:56:35 GMT -6
BAKED BEANS WITH BEEF 1/2 lb dried great northern beans 1 ham hock 2 medium onions, chopped 1 tbsp butter or margarine, melted 1 lb ground beef 1 (28 oz) can pear shaped tomatoes 2 tbsp brown sugar 1 tbsp dry mustard 1 tbsp mustard seeds 1 tbsp chili powder 1 tsp Worcestershire sauce salt and pepper (to taste) Sort and wash beans; place in a heavy saucepan or Dutch oven. Cover with water, and bring to a boil; boil 2 minutes. Remove from heat, and soak 1 hour. Add ham hock; cover and cook gently about 1 hour or until tender, adding more water if necessary. Saute onion in butter; add to beans. Brown ground beef, stirring to crumble; add remaining ingredients, and simmer 10 minutes. Add to beans. Spoon bean mixture into a 2 1/2 quart casserole.
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bren
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Post by bren on May 14, 2013 16:51:30 GMT -6
Beef Nacho Casserole 1 lb. ground beef 1 cup Birds Eye sweet corn, thawed & drained 2 cups crushed tortilla chips, divided 2 cups Kraft Monterey Jack cheese (shredded & divided) 1 jar (12 oz.) chunky salsa 3/4 cup Miracle Whip dressing 1 tbsp. chili powder Heat oven to 350 degrees. Brown meat; drain. Stir in salsa, corn, dressing and chili powder. Layer 1/2 each of meat mixture, chips and cheese in 2 quart casserole. Repeat layers. Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomatoes if desired. Makes 6 servings
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bren
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Post by bren on May 14, 2013 16:50:35 GMT -6
BEEF STROGANOFF CASSEROLE 1 pound lean ground beef 1/4 teaspoon salt 1/8 teaspoon black pepper 1 teaspoon vegetable oil 8 ounces mushrooms, sliced 1 large onion, chopped 3 cloves garlic, minced 1/4 cup dry white wine 1 (10 3/4 oz.) can condensed cream of mushroom soup, undiluted 1/2 cup sour cream 1 tablespoon Dijon mustard 4 cups cooked egg noodles chopped fresh parsley (optional garnish) Preheat oven to 350 degrees F. Spray 13 x 9-inch baking dish with nonstick cooking spray. Place beef in large skillet; season with salt and pepper. Brown beef over medium-high heat until no longer pink, stirring to separate beef. Drain fat from skillet; set beef aside. Heat oil in same skillet over medium-high heat until hot. Add mushrooms, onion and garlic; cook and stir 2 minutes or until onion is tender. Add wine. Reduce heat to medium-low and simmer 3 minutes. Remove from heat; stir in soup, sour cream and mustard until well combined. Return beef to skillet. Place noodles in prepared dish. Pour beef mixture over noodles; stir until noodles are well coated. Bake, uncovered, 30 minutes or until heated through. Sprinkle with chopped fresh parsley, if desired. Servings: 6
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bren
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Post by bren on May 14, 2013 16:49:22 GMT -6
BEEF, BEAN, AND CORNBREAD CASSEROLE 1 lb. ground round 1 cup chopped onion 2 cloves garlic, chopped 16 ounces (2 cups) tomato sauce 2 cans (16 ounce each) pinto beans, drained 1 (4.5 ounce) chopped green chiles, undrained 1 Tbsp. chili powder 1 1/2 tsp. ground cumin 1/2 tsp. dried oregano FOR THE CORNBREAD MIXTURE: 1 package Jiffy cornbread prepared according to package (can add 1 cup grated cheddar to batter, if desired) Preheat oven to 400 degrees F. Saute first 3 ingredients until beef is done and onion tender. Drain well. Combine beef with remaining ingredients except cornbread mixture. Pour into a 2-quart dish. Prepare cornbread and pour over beef mixture. Bake at 400 degrees for 30 minutes or until lightly browned.
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bren
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Post by bren on May 14, 2013 16:48:08 GMT -6
Beefed-Up Biscuit Casserole
Source: Southern Living Magazine, December 1975. Servings: 8 1 1/2 pounds ground beef 1 medium onion -- chopped 1/2 cup green pepper -- chopped 1 teaspoon salt 2 teaspoons chili powder 1 teaspoon minced garlic -- or more to taste 8 ounces tomato sauce 1 egg -- beaten 1/2 cup sour cream 1 1/2 cups cheese, cheddar -- shredded 10 ounces biscuits -- refrigerated Saute ground beef, onion, and green pepper until tender; drain. Add salt, chili powder, minced garlic, and tomato sauce; simmer 3 minutes. Combine egg, sour cream, and 1 cup cheese; blend well. Add to meat mixture, mixing well. Separate biscuits into halves. Line a lightly greased 11x9x2-inch baking dish with 10 halves, pressing together with fingers to form a crust. Spoon meat mixture over crust, and top with remaining cheese. Bake at 350 degrees for 20 to 25 minutes or until lightly browned.
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bren
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Post by bren on May 14, 2013 16:47:08 GMT -6
BEEFY MEXICAN LASAGNA 1 1/2 pounds ground beef sirloin (95% lean) 9 corn tortillas 2 (10-ounce) cans mild enchilada sauce 1 (15-ounce) can black beans, rinsed, drained 1 1/2 cups frozen corn 1 teaspoon ground cumin 1 1/2 cups shredded Mexican cheese blend Crunchy Tortilla Strips (optional) (recipe follows) 1/2 cup chopped tomato 2 tablespoons chopped fresh cilantro Heat oven to 350F. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into crumbles. Pour off drippings. Stir in 1 can enchilada sauce, black beans, corn and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Spray 11-3/4 x 7-1/2 inch baking dish with nonstick cooking spray. Arrange 3 tortillas in dish, cutting 1 as needed to cover bottom. Spread 1/4 cup remaining enchilada sauce over tortillas; cover with 1/3 beef mixture, then 1/3 cheese. Repeat layers twice, omitting final cheese layer. Pour remaining enchilada sauce over top. Cover with aluminum foil. Bake in 350°F oven 30 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake, uncovered, 5 minutes or until cheese is melted. Top with tortilla strips, if desired, tomato and cilantro. Makes 6 to 8 servings
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bren
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Post by bren on May 14, 2013 16:46:04 GMT -6
Best Squash Casserole 1 1/2 -2 lbs. yellow squash or zucchini 1 carrot, grated 1 large onion, finely chopped 3 tablespoons chopped green pepper 1 can cream of chicken soup 1/2 pint sour cream 1 4-oz jar pimientos, drained and sliced 1 8 1/2 oz. can water chestnuts, thinly sliced 1 1/2 cups Pepperidge Farm Herb Stuffing Mix 3/4 stick butter 8 oz. grated Cheddar cheese Seasoned pepper Worcestershire sauce Cayenne pepper Salt Parsley Cook squash until tender in salted water. Drain well and mash with spoon. In large bowl mix first eight ingredients. Add 1 cup of buttered dressing mix.(Melt butter and mix well with all of stuffing mix.) Add half of grated cheese. Add remaining ingredients. Pour into a 2-qt. greased baking dish and cover with remaining cheese and stuffing mixture. Bake at 350 for 30 mins. Freezes well before or after baking. Serves 8
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