Chili Spaghetti:
1 lb browned hamburger meat, drained
1/2 cup chopped onion (we do 1 cup)
28 ounce jar/can spaghetti sauce ( use Hunts for 99 cents)
one can Ranch Style beans, pinto beans or kidney beans, your choice (we prefer ranch beans)
1 T chili powder
1 1/2 tsp ground cumin
1/2 tsp garlic powder (i use at least 1 tsp)
1/2 tsp cayenne pepper
one package spaghetti pasta, cooked.
1/2 cup shredded cheese (of course, we use more)
to the browned meat, add the onions, spices, sauce, beans and simmer a bit while the pasta is cooking. If you don't like biting into raw onions, you can cook the onions in with the meat. i usually do 1/2 cup cooked with the meat and then i add another 1/2 cup of the raw to the sauce. Drain pasta and add it along with the cheese to the meat sauce mixture. mix well and thorough. This is even better the next day!
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Sunday, January 27, 2008
Chicken with Basil Cream sauce
Chicken With Basil Cream Sauce
this is just yummy, we love this!
1/4 C. milk
1/4 C. dry bread crumbs
4 boneless skinless chicken breasts or more
3 T. butter or margarine
1 T. olive oil
1/2 C. chicken broth
1 C. heavy whipping cream or milk
1 4-oz. jar diced pimientos, drained, optional
1/2 C. grated Parmesan cheese
1/4 C. minced fresh basil (or 1 t. dried)
1/8 t. pepper
1 t. cornstarch
Preheat oven to 350°F. Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with bread crumbs. In skillet over medium heat, brown chicken on both sides in butter and olive oil. Remove and place in preheated oven to keep warm.Add broth to skillet. Bring to a boil over medium heat and stir to loosen browned bits from pan bottom. Stir in whipping cream or milk, and pimientos, boil and stir for 1 minute. Reduce heat. Stir in Parmesan, basil and pepper and cook until heated through. Mix cornstarch with extra chicken broth and stir into skillet if needed to thicken sauce. Pour over chicken
this is just yummy, we love this!
1/4 C. milk
1/4 C. dry bread crumbs
4 boneless skinless chicken breasts or more
3 T. butter or margarine
1 T. olive oil
1/2 C. chicken broth
1 C. heavy whipping cream or milk
1 4-oz. jar diced pimientos, drained, optional
1/2 C. grated Parmesan cheese
1/4 C. minced fresh basil (or 1 t. dried)
1/8 t. pepper
1 t. cornstarch
Preheat oven to 350°F. Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with bread crumbs. In skillet over medium heat, brown chicken on both sides in butter and olive oil. Remove and place in preheated oven to keep warm.Add broth to skillet. Bring to a boil over medium heat and stir to loosen browned bits from pan bottom. Stir in whipping cream or milk, and pimientos, boil and stir for 1 minute. Reduce heat. Stir in Parmesan, basil and pepper and cook until heated through. Mix cornstarch with extra chicken broth and stir into skillet if needed to thicken sauce. Pour over chicken
Italian Sausage Rolls
Sausage Rolls
1 pkg mild italian sausage links
1 loaf of frozen bread dough.
1 onion, sliced
1 bell pepper sliced
lay bread dough out to thaw but not rise. cook italian sausage in 1/2 cup of water with lid on for ten minutes. uncover and turn up to high, let water cook off. brown sausage on all sides. remove from pan, let cool and slice thinly at an angle. in same pan, saute the onions and bell peppers until carmelized.Crank oven to 450. Roll out dough to large thin rectangle. place the sliced sausage, onions and peppers down the middle of the dough. Fold dough over and seal. gently and carefully place on preheated pizza stone or sheet pan. Dust with lightly flour and bake until nicely browned and crisp. Serve with pizza sauce for dipping.
1 pkg mild italian sausage links
1 loaf of frozen bread dough.
1 onion, sliced
1 bell pepper sliced
lay bread dough out to thaw but not rise. cook italian sausage in 1/2 cup of water with lid on for ten minutes. uncover and turn up to high, let water cook off. brown sausage on all sides. remove from pan, let cool and slice thinly at an angle. in same pan, saute the onions and bell peppers until carmelized.Crank oven to 450. Roll out dough to large thin rectangle. place the sliced sausage, onions and peppers down the middle of the dough. Fold dough over and seal. gently and carefully place on preheated pizza stone or sheet pan. Dust with lightly flour and bake until nicely browned and crisp. Serve with pizza sauce for dipping.
Creamy Crockpot Chicken
CREAMY CROCKPOT CHICKEN
4 boneless skinless chicken breasts (I'm sure you could substitute here)
1 envelope italian salad dressing mix (can use Ranch mix for different flavor)
1/2 cup water
1 package (8 ounces) cream cheese, softened
1 can condensed cream of chicken soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained--
Place chicken in bottom of crockpot.--Combine salad dressing mix and water. Pour over chicken.--Cover and cook on low for 3 hours.--In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken.--Cook one hour longer, or until chicken is fully cooked.--Serve over rice, egg noodles or pasta.
4 boneless skinless chicken breasts (I'm sure you could substitute here)
1 envelope italian salad dressing mix (can use Ranch mix for different flavor)
1/2 cup water
1 package (8 ounces) cream cheese, softened
1 can condensed cream of chicken soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained--
Place chicken in bottom of crockpot.--Combine salad dressing mix and water. Pour over chicken.--Cover and cook on low for 3 hours.--In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken.--Cook one hour longer, or until chicken is fully cooked.--Serve over rice, egg noodles or pasta.
Stovetop Hamburger Casserole
STOVETOP HAMBURGER CASSEROLE
1 pkg small pasta shells or noodles
1 lb. (Or less) ground beef
1 onion, diced
3 medium carrots, diced (I sliced them into quarters and then used my salad shooter and shredded them)
1 celery rib (optional)
3 cloves garlic, minced
3 cups diced potatoes, cooked
1 can drained corn
2 cans (8 ounces each) tomato sauce
1/2 tsp pepper
1 cup ( or more) shredded cheese
Cook pasta and potatoes until done. Meanwhile, in large skillet cook hamburger and onion until done, drain. Add in the carrots, celery and garlic and cook 5 minutes or until tender. Stir in the potatoes and pasta, corn and tomato sauce. Heat through. Sprinkle with cheese and cover and cook until cheese melts. Serve.
1 pkg small pasta shells or noodles
1 lb. (Or less) ground beef
1 onion, diced
3 medium carrots, diced (I sliced them into quarters and then used my salad shooter and shredded them)
1 celery rib (optional)
3 cloves garlic, minced
3 cups diced potatoes, cooked
1 can drained corn
2 cans (8 ounces each) tomato sauce
1/2 tsp pepper
1 cup ( or more) shredded cheese
Cook pasta and potatoes until done. Meanwhile, in large skillet cook hamburger and onion until done, drain. Add in the carrots, celery and garlic and cook 5 minutes or until tender. Stir in the potatoes and pasta, corn and tomato sauce. Heat through. Sprinkle with cheese and cover and cook until cheese melts. Serve.
Six Layer Casserole
Six Layer Casserole
from Hillbilly Housewife
This is a very comfort food dish for us.
4 or 5 potatoes, peeled and sliced
3 carrots, peeled and sliced or 2 cups frozen mixed vegetables
1/2 cup dry white rice
1 large onion, thinly sliced
1 pound lean ground beef
1 teaspoon salt
1/4 teaspoon pepper
28 ounce can crushed tomatoes
First prepare your vegetables. Oil a large three quart casserole. Layer the potatoes into the bottom of the casserole. Next add the carrots or frozen vegetables. Sprinkle over the rice, and then the onion. Separate off small bits of the raw hamburger and arrange it over the onion. Sprinkle the salt and pepper over hamburger. Press all of the ingredients down evenly. Pour the tomatoes over the top. Cover the casserole with tin foil and bake at 325° for 2-1/2 to 3 hours. Yes, 3 hours. The meat is raw, and the carrots and potatoes and rice take a good while to soften up, making a long cooking time necessary. So just let the casserole sit in the oven for 3 full hours and then it will be done. It makes the house smell good while it cooks. When it is done, take it out of the oven. Remove the tin foil and let the casserole cool a little bit. This will serve 6 people.
from Hillbilly Housewife
This is a very comfort food dish for us.
4 or 5 potatoes, peeled and sliced
3 carrots, peeled and sliced or 2 cups frozen mixed vegetables
1/2 cup dry white rice
1 large onion, thinly sliced
1 pound lean ground beef
1 teaspoon salt
1/4 teaspoon pepper
28 ounce can crushed tomatoes
First prepare your vegetables. Oil a large three quart casserole. Layer the potatoes into the bottom of the casserole. Next add the carrots or frozen vegetables. Sprinkle over the rice, and then the onion. Separate off small bits of the raw hamburger and arrange it over the onion. Sprinkle the salt and pepper over hamburger. Press all of the ingredients down evenly. Pour the tomatoes over the top. Cover the casserole with tin foil and bake at 325° for 2-1/2 to 3 hours. Yes, 3 hours. The meat is raw, and the carrots and potatoes and rice take a good while to soften up, making a long cooking time necessary. So just let the casserole sit in the oven for 3 full hours and then it will be done. It makes the house smell good while it cooks. When it is done, take it out of the oven. Remove the tin foil and let the casserole cool a little bit. This will serve 6 people.
Roasted Sticky Chicken
Roasted Sticky Chicken
1 large chicken -- (roasting) or chicken parts.
1 cup onion -- chopped
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon thyme
1 teaspoon onion powder
1 teaspoon cayenne pepper
2 teaspoons paprika
4 teaspoons salt
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a re-sealable plastic bag, seal and refrigerate overnight. When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Bake at 325 for 3 hours, basting every ½ or so. Cover pan with aluminum foil when cooking. Remove foil for browning at the end of the cooking time.Serve this with some scalloped potatoes or baked potato and a green veggie...yummy! The leftover chicken is wonderful for sandwiches or casseroles, etc.
1 large chicken -- (roasting) or chicken parts.
1 cup onion -- chopped
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon thyme
1 teaspoon onion powder
1 teaspoon cayenne pepper
2 teaspoons paprika
4 teaspoons salt
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a re-sealable plastic bag, seal and refrigerate overnight. When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Bake at 325 for 3 hours, basting every ½ or so. Cover pan with aluminum foil when cooking. Remove foil for browning at the end of the cooking time.Serve this with some scalloped potatoes or baked potato and a green veggie...yummy! The leftover chicken is wonderful for sandwiches or casseroles, etc.
Enchilada Casserole
Enchilada Casseroleby me :)
ENCHILADA CASSEROLE
1 lb hamburger
1 can diced tomatoes (rotel for more heat)
1 can cream of mushroom soup
1 can ranch style beans
2 cups shredded cheese
12 or more corn/or flour tortillas (we like flour best)
brown meat and drain. Add all canned items and mix well. Take large cake pan and spray with Pam. Spoon the meat mixture, one spoonful into the bottom of the pan and spread out. Cover bottom of dish with six tortillas. Cover tortillas with half the meat mixture and cover with half the cheese, repeat and end with cheese.Bake 350 for 20-25 minutes and let SIT 10 minutes before serving. Serve with sour cream and black olives.You can also do this in the CROCKPOT too. Exactly the same order and cook on low for 3 hours.
ENCHILADA CASSEROLE
1 lb hamburger
1 can diced tomatoes (rotel for more heat)
1 can cream of mushroom soup
1 can ranch style beans
2 cups shredded cheese
12 or more corn/or flour tortillas (we like flour best)
brown meat and drain. Add all canned items and mix well. Take large cake pan and spray with Pam. Spoon the meat mixture, one spoonful into the bottom of the pan and spread out. Cover bottom of dish with six tortillas. Cover tortillas with half the meat mixture and cover with half the cheese, repeat and end with cheese.Bake 350 for 20-25 minutes and let SIT 10 minutes before serving. Serve with sour cream and black olives.You can also do this in the CROCKPOT too. Exactly the same order and cook on low for 3 hours.
Poppy Seed Chicken
Poppy Seed
Chickenby Candi
3-4 chicken breasts ( i use thighs or whatever i have on hand)
1 (8 oz.) carton of sour cream
1 can cream of mushroom soup
1 stick butter
1 stack Ritz crackers
2 t. poppy seeds ( i use waaaay more than that..i add it to the chicken mixture as well as to the topping...we like the flavor!)
Boil and chop chicken. Mix in soup and sour cream. Spread into 8x8 casserole dish. Melt butter and add to crushed crackers and poppy seeds (I do this in a ziploc bag). Sprinkle topping mixture over casserole. Bake at 325' for 30-40**i double this and i also put the crust down on the bottom and the top**
Chickenby Candi
3-4 chicken breasts ( i use thighs or whatever i have on hand)
1 (8 oz.) carton of sour cream
1 can cream of mushroom soup
1 stick butter
1 stack Ritz crackers
2 t. poppy seeds ( i use waaaay more than that..i add it to the chicken mixture as well as to the topping...we like the flavor!)
Boil and chop chicken. Mix in soup and sour cream. Spread into 8x8 casserole dish. Melt butter and add to crushed crackers and poppy seeds (I do this in a ziploc bag). Sprinkle topping mixture over casserole. Bake at 325' for 30-40**i double this and i also put the crust down on the bottom and the top**
Lima Bean Soup
This first recipe comes from Crystal and at first when i read through the recipe, it didn't sound the greatest, but i made it and it was sooo yummy! it is a big hit! if you make it up early and let it sit a while, it thickens up great!
Lima Bean Soup
Crystal Miller
2 cups dry lima beans
5 to 6 cups water
2 t. salt
1 small onion, chopped
1 T olive oil
1 cup chopped ham
1 chicken bullion cube (i think i used more)
1 14oz. can diced tomatoes
¼ t. pepper
1 cup milk
In a large stock pot put lima beans, water (the lesser amount) and salt. Bring to boil and simmer until lima beans are soft (1 ½ to 2 hours). Adding more water if it seems to be running low. While beans are cooking fry the chopped onion in the olive oil until onion is soft. Set aside. When the beans have finished cooking add cooked onions, ham, bullion cube, tomato and pepper. Stir will. Add milk and heat until just warm. Serve with fresh homemade bread and a nice green salad
Lima Bean Soup
Crystal Miller
2 cups dry lima beans
5 to 6 cups water
2 t. salt
1 small onion, chopped
1 T olive oil
1 cup chopped ham
1 chicken bullion cube (i think i used more)
1 14oz. can diced tomatoes
¼ t. pepper
1 cup milk
In a large stock pot put lima beans, water (the lesser amount) and salt. Bring to boil and simmer until lima beans are soft (1 ½ to 2 hours). Adding more water if it seems to be running low. While beans are cooking fry the chopped onion in the olive oil until onion is soft. Set aside. When the beans have finished cooking add cooked onions, ham, bullion cube, tomato and pepper. Stir will. Add milk and heat until just warm. Serve with fresh homemade bread and a nice green salad
Wednesday, October 24, 2007
Some yummy bread
I am sure the majority of my posts on this blog will be about cooking in some form or another, it is what i do the best. My family loves homemade bread and this Oklahoma weather was just perfect for a good loaf. I put the makings of a pot roast on the stove and some Old Fashioned Honey Oatmeal bread out to rise. This is the finished product and boy was it good! I should have taken some pics of my family gobbling it down!
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