1 pkg egg noodles
1/4 cup chopped onion
2 cups shredded Cheddar cheese
1 cup frozen green peas
2 (6 oz) cans tuna (drain)
2 cans condensed cream of mushroom soup
1/2 can sliced mushrooms (I used the small can)
1 cup crushed potato chips
1. Bring a pot of water to a boil. Add salt for taste. Cook pasta according to package directions. (8-10 min) 2. Preheat oven to 425 3. In a large bowl, mix noodles, onion, 1 cup of cheese, peas, tuna, soup and mushrooms. Place in a 9 x 13 inch baking dish and top with potato chip crumbs and remaining cup of cheese. 4. Bake for 15 to 20 minutes (or until cheese is bubbly).
This is also from all recipes. Tried it in January and it is SO good, especially if you love noodles and tuna!
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2. Japanese Steak House Specialties- Jarrett Willis
White Sauce-
This has to be made 1 day in advance in order for the flavors to all release into each other; if you use this immediately after preparation, it will NOT taste the same. If you have some mason jars, it will keep in the fridge for about 1.5-2 weeks, although it probably won’t last that long. This recipe makes about1-1/2 to 1-2/3 cups of white sauce. You should just be able to double, triple, etc. the recipe to make more at once. Also, take it out of the fridge a couple of hours before you serve it, as it’s best at room temperature instead of cold. I'm pretty sure I've gotten this dead on, but please send me some input after you try it...I'm always looking to improve!
Ingredients:
1-1/4 Cup Mayo
1/4 Cup Water
1-1/4 tsp. Tomato Paste
1-1/4 tsp. Butter (melted)
1/2 tsp. Garlic Powder
1 tsp. Sugar
1/4 tsp. Paprika
1/8 tsp. Cayenne Pepper Powder (you can make this 1/4 tsp. if you’d like to add some extra kick, but be very careful, this stuff gets hot fast.)
Mix all of the ingredients together with a hand mixer or a whisk until smooth/runny (an electric hand mixer makes this MUCH easier, especially in larger amounts). Place this in a covered container or an air-tight jar (for longer keeping), and store in the fridge over night before using. Remove from fridge about 2.5 hours before serving so that it will be room temperature.
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Japanese-Style Rice:
Ingredients:
Rice
1/4 cup Soy Sauce
1/4 cup Mirin (or Rice Wine Vinegar if you don’t have the Mirin)
1.5 tsp Sesame Seed Oil
Water
Put the rice (I use Nishiki Premium Grade Rice) in the rice cooker with the suggested about of water for the amount of rice you are cooking. This should be in the manual for your rice cooker or on the bag of rice. In addition to the water, add 1/8 to 1/4 cup of each: Soy Sauce, Rice Vinegar (or Mirin, if you have it). Add 1-2 tablespoons Sesame Seed Oil and 1/4 teaspoon of ground ginger.
Let these sit (in the cooker) for 10-15 minutes before turning on the rice cooker. This will allow the rice to absorb more of the flavor. If you’d like to add vegetables to the rice, after starting the rice cooker, strain 1 small can of “peas and carrots” and one small can of whole kernel corn (Make sure you DON’T get the creamed corn), and cook these in a skillet. Be sure to turn/stir them from time to time so that they don’t burn. You can also fry an egg (over hard so the yolk is cooked completely through) and chop it up to add to the rice. These are not mandatory, it just depends on what you like in your rice.
When the rice is done cooking, put into the skillet with the peas/carrots/corn/egg, or whatever you want to/don’t want to add. Stir them together and turn the heat to high IF you want the rice more “crispy.” Continue stirring/mixing while on high heat. If you let it sit, it will burn.
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Japanese Teriyaki Chicken
1 Package chicken breast tenderloins or 1 package of 3-4 boneless, skinless chicken breasts and cut into approx. 1”-1.5” cubes
1/2 cup Teriyaki Sauce
1/8 cup Soy Sauce (I use “La Choy Teriyaki Marinade and Sauce” because it’s thicker)
1/8 cup Rice Wine Vinegar
1 TBSP Sesame Seed Oil
1-1/2 TBSP Sugar
1 tsp. Ground Ginger
Add vegetable oil (pretty liberally, but don’t make it deep enough to “fry” something in) to a large skillet big enough for all of the chicken cubes to have at least one side touching the pan. Preheat the pan and oil at MED-MED/HIGH heat for a few minutes before adding the chicken. Cook the chicken cubes in the skillet for 3-4 minutes, then add the remaining ingredients. Turn the chicken over, mix well, and reposition the cubes until all of them are making contact with the pan again. Reduce the heat to MED/LOW-MED. Let these sit and cook slowly, halfway covered, stirring/turning every 3-4 minutes or so until they are cooked through. You can sprinkle some sesame seeds on top before serving if you have any. By cooking these halfway through first, then slowly cooking them the rest of the way in the sauces/spices, the sauce will thicken up, becoming almost “sticky,” like a glaze. This makes them have MUCH more flavor and they will tend to be a little sweeter, too. Be sure to cut a couple of pieces before you serve them in order to make sure they are done completely, as your stove might not cook the same as mine.
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Hibachi Vegetables:
The Zucchini and Onion recipe and technique is the same, although I would use a high-rimmed skillet. I used 3 Zucchini and 1 whole (large) Vidalia Onion. Just cut off the ends of the zucchini, cut it long-ways, then cut each of those halves into strips, then chop those strips into 1.5-2" sections. And I'm pretty sure you know how to cut up an onion, lol.
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3.Macncheese Lasagna-Brook Key Garrett
1 pkg. (7-1/4 oz.) Macaroni & Cheese Dinner(I use Kraft)
1/2 lb. lean ground beef
1-1/2 cups spaghetti sauce
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. Grated Parmesan Cheese
HEAT oven to 350°F.
Make Mac & Cheese dinner as directed on package, using the light prep directions. Make sure to cook the noodles a minute or two less so they won't be mushy. Meanwhile, brown meat in skillet; drain.
Spoon half the dinner into lightly greased 8-inch square baking dish; top with layers of half each sauce, meat and shredded cheese. Repeat layers. Sprinkle with Parmesan.
BAKE 20 min. or until heated through.
Everyone always has seconds when I make this....Mac & Cheese Lasagna
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4. Mexican casserole dish-Jennifer Revell
3 chicken breasts(serves about 4 to 5)
2 cans of cream of chicken soup
1 can of hot dog chili
shredded cheese
tortilla chips
Boil chicken for 15 min. cut or shed into thin slices
mix all ingredients into a large bowl
crunch up tortilla chips into bottom of casserole dish
spread one layer of contents in bowl
add shredded cheese to the top of each layer.
(usually makes 2 layers)
bake on 350 for about 25 min with tinfoil over it
add tortilla chips on top
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5.
BROCCOLI CORNBREAD-Ida Williams
1box jiffy cornbread mix
1bag chopped frozen brocolli
1 finely chopped onion
3 eggs
1 cup grated sharp cheese
1 stick melted margarine
3/4 teaspoon salt and as much hot pepper flakes as you like
Mix all ingredients good and cook in thin pan--i use one of the smaller cookie sheets with sides... Be sure and sprinkle 1/3 cup of cheese on top before you bake in oven that has been pre-heated at 375 degrees for about 25 mins until golden brown--slice in squares....
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6. Mexican Meatloaf-Samantha James Workman
2lbs beef
2c crushed corn chips
1c shred cheese
2/3c salsa
2eggs beaten
4T taco season
combine all indgredients in large bowl, mix well
put in loaf pan, cook at 350 for 45mins -hour
GLAZE
1/2c ketchup
2T brown sugar
1t mustard
PUT THE GLAZE ON ABOUT 5 MINS LEFT OF COOKING. THEN PUT IT BACK IN
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7.PORK CHOP BAKE-Samantha James Workman
1 extra large can baked beans
6 loin pork chops (not too thinly sliced)
3 tbsp. brown sugar
2 tbsp. yellow mustard
1 lg. onion
Salt & pepper to taste
Set oven at 350 degrees. In a 9"x13" or 9"x15" heavy baking dish; empty can of beans; stir in the brown sugar and yellow mustard. Cut onion in slices and scatter over top of the pork chops after you have placed pork chops on top of baked beans. Salt and pepper chops. Cover tightly with foil and bake for 1 hour 20 minutes. Remove foil and cook for another 10 minutes
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8. EASY CHICKEN ENCHILADAS-Samantha James Workman
1 8 oz pkg of softend cream cheese
1 small container of sour cream
1 large jar of medium to hot salsa
4 chicken breasts
10-12 corn or flour tortillas
1 pkg of taco cheese
Season chicken breasts to taste and grill or you can just boil them until no longer pink.
Cut cream cheese brick into cubes.
Cut cooked chicken into bite sized pieces and add to cream cheese. Stir until melted, then stir in 1/2 of jar of salsa.
Warm tortillas in microwave until softened.
Add a heaping tablespoon of chicken mix to tortilla and roll up. Place seam side down in a greased 9-13 pan.
After all of chicken mix is used, mix sour cream and the rest of the salsa together in a separate bowl. Spread over the enchiladas. Cover with cheese and bake until cheese is melted and golden brown.
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9. Pepperoni Chicken Rollups-Danielle Elliott
This recipe is for 4 servings.
Ingredients:
4 skinless, boneless chicken breasts
20 slices pepperoni sausage
8 ounces pepperoni sausage, chopped
4 slices mozzarella cheese
1 (28 ounce) jar spaghetti sauce
1 pinch garlic powder
salt and pepper to taste
1 teaspoon Italian-style seasoning
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Pound chicken breasts flat with a meat mallet. Season to taste with garlic powder, salt, pepper and Italian style seasoning.
Place 4 to 5 slices pepperoni on each breast and top each with a slice of cheese. Roll up breasts and fasten with toothpicks.
Fry the pepperoni in a medium skillet until it has released most of its oil. Remove pepperoni from skillet and set aside. Brown chicken rolls in pepperoni oil about 5 to 10 minutes each side. Place chicken in a baking dish. Combine spaghetti sauce and sliced pepperoni and pour over chicken.
Bake in the preheated oven for 30 to 40 minutes.
This is also helpful for people watching their weight:
Amount Per Serving Calories: 700 | Total Fat: 41.6g | Cholesterol: 158mg
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10. Swiss 'n Chicken Casserole- Samantha James Workman
4 cups chopped cooked chicken
2 cups croutons
1-1/2 cups KRAFT Shredded Swiss Cheese
2/3 cup MIRACLE WHIP Dressing
1/2 cup milk
4 stalks celery, sliced
1/4 cup chopped onions
HEAT oven to 350°F.
COMBINE ingredients.
SPOON into 2-qt. casserole.
BAKE 40 min. or until heated through.
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11.EASY Jambalaya-April Cullum
1 lb chicken, cut into bite size pieces
½ lb sausage (I use turkey and you can’t tell much difference), cut into slices
¼ cup butter, melted
1 can chicken broth
1 can onion soup (I use Campbell’s french onion)
1 cup of rice, uncooked
1 small jar mushrooms
Tabasco or Texas Pete (I use ¼ cup or less)
1 tsp cayenne pepper
1 tsp salt
2 tsp Creole/New Orleans spices
Mix all ingredients and place in a 13X9 inch baking dish. Cover with tin foil and bake at 350 for 1 hour, 15 minutes.
This is one of our family's favorites.
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12. Chicken Casserole-Erica Rains Johnson
8 oz. sour cream
1- stick of butter, melted
1- family size cream of chicken
2 lbs chicken, cooked and cubed
2- sleeves of Ritz crackers
Cook chicken and cube. In separate pot, heat sour cream and cream of chicken. Add melted butter and cubed chicken. Then, combine mixture in casserole dish and bake 350 for 20-30 minutes. Add crackers to food processor (or do it the old fashion way w/ a ziploc bag and kitchen utensil! ;) ) You want small pieces, not fine crumbs! With 10 minutes remaining, add about 1/4 of the crackers and mix in the dish. Then, add the remaining crackers to the top and finish cooking!
This recipe is extremely easy. My household loves it! Its amazing how something so simple can taste so good! Enjoy!
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13. Baked Ziti with Parmesan Chicken-April Cullum
Pkg chicken breast (cut into squares/cubes)
Italian bread crumbs
Parmesan cheese
Mozzarella cheese
Garlic salt, pepper
Egg
1/2 cup milk
1 jar spaghetti sauce
Olive oil
Pkg of ziti noodles
Cook ziti noodles. Mix seasonings, bread crumbs, and cheese. Dip cubed chicken into milk/egg mixture and then into bread mix. Heat olive oil and cook chicken pieces until brown. Poor ziti noodles into large pan. Then, pour spaghetti sauce over pasta aand sprinkle with cheese. Place chicken pieces on top of pasta/sauce and sprinkles moz cheese over chicken. Cook at 325 for 35-40 minutes.
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14. Bacon and Cheese Stuffed Chicken-Erica Rains Johnson
4- boneless, skinless chicken breast halves, pounded down to 1 inch thick
1- cup shredded mozzarella cheese, I always use more cheese than recipe! :)
4-6 slices bacon, cooked crisp and crumbled
1- egg, slightly beaten
1/2-1 cup Italian seasoned dry bread crumbs, depending on how much breading you want
2- tbsp. olive oil
1- jar spaghetti sauce (I use Prego Traditional)
1-cup chicken broth
8 oz- linguine or spaghetti, cooked and drained Evenly top each chicken breast half with cheese and bacon. Roll up and secure with wooden toothpicks. Dip chicken in egg, then bread crumbs. Heat olive oil in nonstick skillet over medium heat and brown chicken, turning occasionally. Stir in spaghetti sauce and broth. Bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes or until chicken is thoroughly cooked. To serve, arrange chicken and sauce over hot linguine. Garnish, if desired, with chopped fresh basil, parsley, parmesan, or extra mozzarella cheese!
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15. Chicken Pot Pie - Brooke Key Garrett
**A favorite at our house**
3-4 Boneless Chicken Breasts (cooked)-usually cook mine in the crock pot the nite before
1 can Cheddar Cheese Soup
1 can Cream of Celery Soup
1/2 Cup Milk
2 cans Veg-All (drain)
Salt & Pepper to taste
Pie Crusts for
Preheat oven to 350
Combine soups and milk. Stir in chicken and veggies, add salt and pepper. Pour mixture into a greased 13x9" pan. Cover with pie crust. Bake for 30-45 mins until heated through and crust is golden brown.
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16. Dorito casserole-Samantha James Workman
1 lb. ground beef
1/2 cheddar cheese block
1 16 ounce can cream of chicken soup
1 can Ro-Tel
2 tablespoons Taco seasoning
1 lg. bag Doritos
Brown ground beef, drain. add soup, seasoning and rotel. spray 9x13 pan. crush and place enough doritos to cover the bottom of pan, then top them w/ half of mixture, slice half of cheese then slice it in pieces of and place on top of mixture. repeat without chip layer. cover top with crushed chips bake for 30 minutes at 350!!
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17. Country Fried Cube Steak -Miriam Moyer Tice
YOU WILL NEED: Cube steak, soy sauce, flour, salt n pepper, can of cream of mushroom soup.
Directions: lightly pat salt n pepper flour on cube steak and lightly fry in a pan with oil just until browned on both sides ( ur not trying to fully cook just browning) next put in oven safe pan and pour cream of mushroom over the top. Spread added a couple tablespoons of soy sauce and a 1/4 cup of water so it isn't too thick. Cook On 350 for 45 min to an hour.
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18. All-American Skillet Casserole-Cynthia Tarvin Ergle
1 lb ground beef
1 package onion soup mix
1 can diced tomatoes, undrained
1/4 tsp garlic powder
1/2 cup water
8 oz rotini pasta, cooked and drained
2 cups shredded cheddar cheese
Brown ground beef in skillet, drain. Stir in onion soup mix, tomatoes, garlic, and water let simmer covered for 5 mins. Stir in macaroni and 1 1/2 cups cheese. Sprinkle with remaining cheese and let stand 1 minute or until cheese is melted!
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19. Beef Tips and Rice- Cynthia Tarvin Ergle
1-3 lbs of beef stew meat (depending on how many you are serving)
1 can of mushroom soup
1 package of onion soup mix
Milk (enough to mix everything together)
salt, pepper, and garlic to taste
Cover and bake at 275 for 3 hrs
Serve over rice, noodles or mashed potatoes
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20. Bar-B-Cups- Adrianne Duffie Smalley
This recipe was given to me when I got married and my hubby loves it and it's so fast.
1 lb ground beef ( browned and drained)
1- 8 pack of biscuits in a can ( full sized)
Barbecue sauce of your choice
Shredded cheddar cheese
After you brown and drain the meat add your favorite barbecue sauce to the beef until it is coated. Then prep your oven to the temp on the biscuit roll. Spray the inside of 8 cups on a cupcake pan and press the biscuits onto the form so it lines the cupcake pan like a basket. Fill your biscuits with the barbecue sauce meat ( they will overflow) and them top them with cheese. Bake for designated time on package. They will be little baskets with barbecue inside yummo! It goes well with Mac-n-cheese and green beans. Enjoy!
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21. Simple Chicken Egg Rolls-Marsha Baughman
...i will start off here with my fav and fast meal just add rice veggies or french fries for a side dish
1 pack coleslaw mix
1 pack egg roll wraps
1can chicken
Soy sauce
Powered bouillon chicken
Black pepper
In med sauce pan put whole pack of coleslaw mix and add 1 TBS chicken powder bouillon and half a cup of water. Heat on med till boiling. Turn off heat. Let sit. In med to large size bowl place well drained canned chicken, separate chicken well with a fork. Drain coleslaw mix well and add to chicken. Add soy sauce, black pepper, and powered chicken bouillon to taste.
Heat oil for deep frying to 375. Fill small bowl with water, open egg roll wraps and place at a diagonal in front of you. Dip fingers into water and wet edges of wrap, place large spoon full of mixture slightly off center of wrap, roll wrap like a burrito.
Place in hot oil and fry till golden brown, cooking should only take about 3 minutes, Drain well and enjoy
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22.Chicken & Cheese Enchiladas-Jessica Cantrell
1 can cream of Chicken
1/2 cup sour cream
1 cup Pace Picante SAUCE (not salsa)
2 tsp chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterrey Jack cheese (I didn't measure and I'm sure I used much more!)
6 flour tortillas (I only had 5)
1 small tomato, chopped (I left out)
1 green onion, sliced (I left out)
Stir soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 cup of the sauce you just made with the chopped chicken and cheese in a large bowl. Divide chicken mixture among tortillas. Roll up and place seamside up in baking dish (can use some of the picante sauce mixture as a "glue" to hold tortillas closed for time being). Pour remaning picante sauce mixture over filled tortillas. Cover baking dish and bake at 350 degrees for 40 minutes. Top with the tomato and onion.
*I left out the tomato and onion and just topped with extra shredded cheese before covering and putting it in the oven. YUMMO! Will definitely be making again!
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23. Shrimp & Grits-Kelly Moore
4 cups water Salt and pepper 1 cup stone-ground grits 3 tablespoons butter 2 cups shredded sharp cheddar cheese 1 pound shrimp, peeled and deveined 6 slices bacon, chopped 4 teaspoons lemon juice 2 tablespoons chopped parsley 1 cup thinly sliced scallions 1 large clove garlic, minced
Directions
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
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24. "Quick Crescent Taco Pie"- Amy Gambrell
1.5 lb lean ground beef
1 pkg taco seasoning
1/2 c water
1/2 c chunky salsa
1.5 can (8oz) crescent rolls
1.5 c crushed corn chips
1 8oz sour cream
Shredded Mexican Cheese
Shredded lettus
Sliced Black Olives
Diced Tomatoes
Brown meat...Add seasoning mix, water, & salsa. Simmer for 5 min. In greased 9x13 pan, Spread crescent roll dough to form crust and press edges together at seams. Sprinkle 1 cup corn chips on crust bottom; reserving remaining 1/2 cup. Spoon on meat mixture. Spread sour cream over meat. Cover with shredded cheese. Sprinkle remaining 1/2 cup corn chips. Bake at 375 for 20 min until crust is golden brown. Serve with lettuce, olives, & tomatoes.
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25. Meatball Sub. Casserole-
Louise Mcmahan
1/3 cup chopped onion
1/4cup seasoned bread crumbs
3tablespoons parmesan cheese
1 lb.ground beef
1loaf Italian bread --cut into 1-in. slices
1-8oz pkg. cream cheese--softened
1/2 cup mayo.
1-teaspoon Italian seasoning
1/4teaspoon pepper
8-oz pkg. shredded mozzarella cheese-----divided
1-28oz jar spaggetti sauce
1-cup water
2-garlic cloves--minced
In a bowl combine onions ,bread crumbs,and parmesan cheese.
add beef and mix well.Shape into 1-1nch balls. Place on rack in a shallow baking pan.
Bake @400 degrees for 15--20 minutes. Meanwhile arrange bread in ungreased 9x13 baking dish.Combine cream cheese,mayo,italian seasoningand pepper.Spread over bread.Sprinkle with1/2cup mozzarella.combine sauce,water and garlic.Add meatballs,pour over cheese mixture.Sprinkle with remaining mozzarella cheese.Bake uncovered 30min.@350. I use the frozen meatballs from gro.store--Just as good!
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26. Weekend Lasagna Toss-April Cullum
1 lb ground beef
2 chopped green peppers
1 24 oz jar spaghetti sauce
1 2/3 cups water
¼ cup Zesty Italian dressing
12 oven ready lasagna noodles, broken into quarters
1 cup skim mozzarella cheese
Brown meat, Drain. Add peoppers, garlic, sauce, water, and dressing. Bring to boil. Stir in noodles and cover. Cook on med-low heat 10-15 mins until noodles are tender. Stir occasionally. Remove from heat. Sprinkle with cheese. Cover. Let stand 5 mins until cheese is melted.
OPTIONAL: Stir ½ cup ricotta cheese into noodle mix before sprinkling with shredded cheese. You also can substitute 12 regular lasagna noodles, broke, for oven ready. Just increase water to 2 cups and cook 30 mins. instead
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27. This recipe is really simple but we love it....
"Mexican" Cheeseburger Roll-up- Brooke Garrett
1 lb hamburger meat
1 small onion chopped
8 oz. Mexican Velveeta cheese, cut into cubes
1 pkg refrigerated pizza crust Preheat oven to 400. Brown ground beef with onions in large skillet on medium-high heat; drain. Return to skillet. Add VELVEETA; cook 5 min. or until melted, stirring frequently. Cool 10 min. Unroll dough onto baking sheet sprayed with cooking spray. Press into rectangle; top with meat mixture. Roll up, starting at one long side. Rearrange if necessary so roll is seam-side down. BAKE 20 to 25 min. or until golden brown.
Use your favorite salsa as a dip. I usually make Mexican rice to go with it.
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28. Bacon Wrapped Cheesy Chicken Rolls-Cynthia Ergle
3 Large Boneless Skinless Chicken Breast Halves
8 oz Whipped Cream Cheese With Chives, divided
1 Tbsp Butter, divided
6 slices Bacon
Heat oven to 400 degrees F. Split each breast in half to make 6 pieces. Place pieces between waxed paper and pound each to 1/2" thickness. Spread each with about 3 tablespoons of cream cheese and dot each with 1/2 teaspoon butter. Fold long ends over filling and press to stick together. Carefully wrap one slice of bacon around each roll from end to end. Place seam side down on a foil-lined rimmed baking pan, some filling will ooze out. Bake for about 35 minutes or until chicken is just tender and juices run clear when meat is pierced. Place pan under broiler for about 5 minutes to crisp the bacon.
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- 29. Tender Italian Baked Chicken- Cynthia Ergle
Ingredients
•3/4 cup mayonnaise
•1/2 cup grated Parmesan cheese
•3/4 teaspoon garlic powder
•3/4 cup Italian seasoned bread crumbs
•4 skinless, boneless chicken breast halves
Directions
1.Preheat oven to 425 degrees F (220 degrees C).
2.In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
3.Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown. - -------------------------------------------------------------------------
- 30. Mozart Mozzarella- Cynthia Ergle
2 lbs hamburger meat
1 onion, chopped (opt)
1 can tomato sauce
8 oz carton of sour cream
1 1/2 cup shredded Mozzarella cheese
1 1/2 cup shredded cheddar cheese
1 tube crescent rolls
oregano
basil
Brown hamburger meat and onion. Drain. Mix with tomato sauce and spread in bottom of 9x13 casserole dish. Spread cheeses over top. Lay rolls out and spread with sour cream, then sprinkle with oregano and basil. Roll and then place crescent rolls on top of cheeses. Bake at 350 for 35 mins or until rolls are brown
31. Chicken Orzo and Spinach Casserole (S.Liv.)- Taylor Bell
4 skinned and boned chicken breasts
2/3 cup uncooked orzo
8 oz sliced fresh mushrooms
10oz chopped frozen spinach thawed and drained
1 can cream of mushroom soup
1/2 cup reduced fat mayo
2 teaspoons lemon juice
1/2 teaspoon pepper
3/4 cup m. jack shredded cheese
1/4 cup italian seasoned b. crumbs
boil chicken in water 12 minutes until done. reserve broth, remove and chop chicken. Cook orzo in reserved broth. saute mushrooms stir in chicken, pasta, spinach, and next 4 ingredients. Spoon into 9 by 13 baking pan sprayed. Sprinkle with cheese and b. Crumbs. Cook 30 min. on 350.
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32. Poppy Seed Chicken- Courtney Canipe Freeman
feeds 4 to 6 people. or 2 people for 2 days! : )
1 whole chicken (rotisserie chicken works great)
32oz sour cream
1 family size and 1 regular size can cream of mushroom
box of ritz
poppy seeds
2 tablespoons of butter
Peel your chicken off the bones and into bite size pieces. Spread the pieces in a 9x13 pan.
Combine sour cream and cream of mushroom into a bowl. Spread that mix of your chicken.
Sprinkle desired amount of poppy seeds on top of the mix. (i dont like mine to be crunchy so i only use 1 or 2 tablespoons.)
Crush 2 rolls of ritz into a bowl.
Melt butter and pour over the ritz. Mix that together so the ritz are soggy (you may need to add more butter)
Sprinkle the ritz into your pan and bake on 375 for 20 minutes to let it all mix together!
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33. Hamburger Casserole- Megan Comer
1 pkg of hamburger meat (the kind with little fat is best, not as greasy)
1 can Campbell's Soup
1 Pkg shredded cheese
Tator tots In a baking dish, spread the *uncooked* hamburger on the bottom (cover the bottom of the dish)...usually about 1/2-1" thick....then spread the mushroom soup-- covering the meat.....then cover the mushroom soup with cheese...then cover the cheese totally with tator tots
Bake at 350 degrees for about an hour.... Slap yo mama good :) yum yum!
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34. Shrimp & Grits: - Vanessa Stone
Grits:
• 4 cups chicken broth
• 1/2 whipping cream
• 1 cup quick cooking grits
• Salt and freshly ground black pepper
• 1 tablespoon butter
• 1/4 cup Parmesan
Shrimp:
• 2 tablespoons butter
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1/2 pound smoked kielbasa sausage, sliced
• 2 pounds uncooked large shrimp, peeled and deveined
• 1/4 cup dry white wine
• 1 (14.5-ounce) can diced tomatoes
• Chopped chives, for garnish
Directions
In a heavy-bottomed saucepan, bring the chicken stock, and whipping cream up to a low simmer. While simmering whisk in the grits and a pinch of salt. Stir constantly and return to a low simmer. Cook until thickened, stirring often, about 5 minutes. Stir in the butter and Parmesan cheese. Season, to taste, with salt and pepper.
per.
Heat a large saute pan over medium-heat. Melt butter and saute onion, garlic, and green bell pepper. Saute until tender and translucent, and add the sausage. When the sausage has cooked, add the shrimp and saute for about 2 minutes. Add white wine and diced tomatoes. Bring to a boil, about 5 minutes. Season with salt and pepper.
Serve over the Parmesan cheese grits. Garnish with chopped chives.
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35. Three Cheese Baked Ziti - Rissa Keller
Ingredients
1 container (15 ounce) part-skim ricotta cheese
2 eggs, beaten
1/4 cup grated parmesan cheese (I use more)
1 box (16 ounce) ziti pasta, cooked, and drained
1 jar (28 ounces - I use the bigger plastic jar 60 something ounce??) Ragu chunky Gardenstyle Pasta Sauce (I use super chunky mushroom)
1 cup shredded mozzarella cheese (I use more)
I also add pepperonis
Directions
1. Preheat oven to 350F. In large bowl, combine ricotta cheese, eggs, and Parmesan cheese, set aside.
2. In another bowl, thoroughly combine pasta and Ragu sauce (and pepperonis)
3. In 13x9 inch baking dish, spoon 1/2 of the mixture, evenly top with ricotta cheese mixture, then remaining pasta mixture. Sprinkle with mozzarella cheese (I put mozzarella on bottom layer too). Bake 30 minutes or until heated through.
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36. Reuben Casserole - Elizabeth Ergle Rinder
1 can sauerkraut, rinsed and well drained (14ounces)
1 cup thousand island dressing
1 lb thinly sliced deli corned beef, cut in strips (usually find at Kroger)
2 cups shred Swiss Cheese
4-6 slices of rye bread, buttered
Combine sauerkraut and salad dressing. Spread into 9x13 greased dish. Top w/corned beef and cheese. Place bread buttered side up o top. Bake uncovered at 375 for 25-30mins, till bubbly.
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37. Parmesan Chicken Bundles - April Cullum
4 oz light cream cheese, softened
10 oz frozen spinach, thawed and drained
1 1/4 cup light Mozzarella cheese, divided
Boneless chicken breasts (either pounded to 1/2 in thickness OR cut length wise (to make 2 chkn breasts out of 1))
1 egg
1/2 cup crushed Ritz crackers
1 1/2 cps spaghetti sauce (or more)
Parmesan cheese
Heat oven to 375. Mix cream cheese, spinach, 1 cup of moz cheese, and 3 tbsp of parmesan cheese until well blended. Spread onto chkn breasts. Starting at the short ends, roll up chicken. Secure with toothpicks. Set aside. Beat edd in small bowl. Mix remaining 3 tbsp of parmesan cheese and cracker crumbs in separate bowl. Dip chicken bundles in egg and then roll in crumb mix. Place, seam side down in sprayed dish. Bake 30 mins. Serve topped with sauce on top of noodles and topped with remaining mozz cheese.
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38. Creamy ranch pork chops: -Terri English
4 boneless chops (3/4-1inch)
1 can cream mushroom
3/4 c milk
1 pk ranch dressing mix
1tsp veg oil
*heat oil in skillet and add chops, brown on both sides-not cook!
*stir in soup, milk, and ranch pack and heat to a boil
*reduce to low and simmer 10 mins
I serve it over mashes potatoes and with green beans :)
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39. Creamy Chicken Casserole -April Cullum
3 cups cooked chicken, chopped
1 can cream of chicken soup
8 oz carton sour cream
1 tbsp poppy seeds
1 1/2 cups crushed Ritz crackers
1/4 cup butter/margarine
Combine first 4 ingredients. Put into baking dish. Combine crushed crackers and butter. Sprinkle over chicken mix. Bake uncovered at 350 for 30 mins.
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40. Ground Beef Shepherd's Pie -Gail Bailey Harris
1 ½ lbs. lean ground beef
1 clove garlic, minced
2 cups beef stock, divided
1 small onion, diced
1 clove garlic, minced
2 cups frozen mixed vegetables
1 tsp. ground rubbed sage
2 tbsp. flour
4 medium potatoes
2 peeled carrots
¼ lb. processed cheese such as Velveeta, diced
¼ cup milk
2 tbsp. butter
Salt and pepper Brown ground beef with onion and garlic, drain. Add 1 cup beef stock and sage. Wisk flour into the other cup of beef stock until dissolved and add to beef mixture. Cook about 5 minutes until stock begins to thicken. Add frozen mixed vegetables and cook until warmed through. Peel, dice, and boil carrots and potatoes until tender. Add milk, butter, cheese, salt and pepper, then mash (if you can do this in a stand mixer, it comes out very creamy). Put meat mixture in an 8 x 8 casserole dish and top with mashed potatoes and carrots.
Bake in 400 degree oven for 20 minutes, or until top is nicely browned.
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41. MARKET MEAT LOAF -
Rachel Chavous Stripling
Mix together in large bowl:
1-1.5 lbs ground chuck
1 lb ground pork (I use mild ground sausage)
1 cup dry bread crumbs
1/2 cup catsup
2 eggs
1/4 tsp ground cayenne pepper
1/2 tsp each: salt, pepper, cumin
Saute the following in a small pan:
1 T butter
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper
1 tsp chopped garlic
Mix all together. Makes two loaves or one giant loaf. Place in baking pan. Cook 1 hour @ 350 degrees.
(You can add some catsup to top about halfway through baking time if you want color on top.)
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42. Chicken w/Tomatoes & Feta -Elizabeth Ergle Rinder
1tsp oil
4 small boneless chicken breasts, halves (1lb)
1 chopped onion
1 can of italian-style diced tomatoes, undrained, 14.5oz
1/4 cup Kraft Greek vinaigrette
1/2 cup crumbled Feta
1 lemon
Heat oil in skillet. Add chicken & onions, cover. cook 10-14 mins, turning after 6. Remove chicken from skillet.
Add tomatoes, dressing and lemon juice to onions in skillet. Cook 4 mins.
Return chicken to skillet. Spoon sauce over chicken. Cook 2 mins.
Pour all into a casserole dish, top with feta and bake for 20mins at 350.
*Really good served with stuffing
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43. Lasagna Rollups -Mary Beth Lucas
13 x 9 in. Pan Preheat to 450
15 oz. Ricotta Cheese
1 Egg
1 Tsp Oregano
Sauteed mushrooms
Salt
Cooked Lasagna Noodles
Marinara Sauce
Mozzarella Cheese
1) Mix ricotta cheese, egg, oregano, mushrooms, and salt together
2)Spread mixture onto noodles and roll up
3)Pour half of marinara sauce into pan, place the lasagna rolls in pan
4)Pour the remaining marinara sauce on top of rolls
6)Spread Mozzarella cheese on top
7)Cover with foil and bake for 20 min.
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44. Crispy Onion Chicken -Theresa Bessette
• 3 boneless skinless chicken breast halves
• Honey mustard
• ½ can crushed French-fried onions
Coat chicken with honey mustard well, then roll in crushed onions. Place on a foil-lined baking sheet. Bake at 375 degrees for 20-25 minutes or until chicken juices run clear.
Pairs well with Parmesan Herbed Noodles
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45. chili cheese burritos. -Lisa Brantley
Soft taco shells, can chili and jar queso dip. Spoon of cheese, spoon of chili, roll up and bake until warm. 15 minutes start to finish and he and my son eat as many as I can wrap up.
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46. Chicken/Porkchop Recipe--Melissa Stripling
May use chicken breasts or porkchops: melt 1 stick butter in casserole dish, add meat. Sprinkle w/ salt and pepper. Top w/ 1 package of Lipton onion soup mix, then cover with 1 cup extra long grain enriched rice and 2 cups water. Cover w/ foil and bake at 325 for one hour. If you need to add broth add chicken broth or you may also just add water, just make sure it is hot when you do. I call this either chicken/rice bake or porkchop/rice bake
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47. Oven-Fried Eggplant- Cynthia Ergle
INGREDIENTS
•1cup plain dry bread crumbs
•1/4cup grated Parmesan cheese
•1/2tsp. garlic powder
•1/2tsp. dried oregano leaves, crushed
•1/2tsp. dried basil leaves, crushed
•1medium eggplant peeled and cut into 1/4-inch thick slices (about lb.)
•1/2cup Hellmann's® or Best Foods® Real Mayonnaise
DIRECTIONS
Preheat oven to 425°. Spray 2 baking sheets with nonstick cooking spray; set aside.
Combine bread crumbs, cheese, garlic powder, oregano and basil in medium bowl. Season eggplant, if desired, with salt and pepper. Brush both sides of eggplant with Hellmann's® or Best Foods® Real Mayonnaise, then coat with bread crumb mixture.
Arrange eggplant in single layer on prepared baking sheets. Bake 15 minutes or until golden.
Variations: Cut eggplant into sticks, prepare as above and serve with hot tomato sauce for dipping. Or, layer baked eggplant with sliced fresh mozzarella cheese and sliced tomatoes
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48. BAKED CHEESY BRUSCHETTA CHICKEN CASSEROLE -Cynthia Ergle
1 can diced tomatoes 14-16 oz. with juice
1/2 c water
1 teaspoon garlic salt
1 package "Stove Top" stuffing mix for "Chicken"
... 1-2 lbs. of boneless skinless chicken breast cut into small bite sizes pieces
1 teaspoon of oregano
2 cups of Mozzarella shredded cheese
Heat oven to 400. Mix the tomatoes, stuffing mix, water, garlic salt, and oregano until the stuffing mix is all moist. Then place layers of chicken pieces first with the tomato-stuffing mixture over it then sprinkle the cheese over it. Then do another layer using all of the rest. Bake for 40 minutes.
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49. Quesadilla Casserole- Casey Osteen
1lb ground beef
1/2 cup chopped onion
2 cans (8oz each) tomato sauce
1 can (15oz) black beans, drained and rinsed
1 can (8 3/4oz) whole kernel corn, undrained
1 can (4 1/2oz) chopped green chiles, undrained
2 tsp chili powder
1 tsp ground cumin
1 tsp minced garlic
1/2 tsp oregano leaves
1/2 tsp crushed red pepper (optional; we did 1/4tsp)
6 flour tortillas
2 cups shredded cheddar cheese (we did more)
Preheat 350*
1. Brown beef and onion in large skillet on med-high heat; drain. Add tomato sauce, beans, corn and green chiles; mix well. Stir in all of the spices except red pepper. Bring to a boil. Reduce heat to low; simmer 5 minutes. Add red pepper to taste, if desired.
2. Spread 1/2 cup of the beef mixture on bottom of 13X9X2 in baking dish sprayed with no-stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture and cheese.
3. Bake in preheated oven 15 minutes or until heated through. Let stand 5 minutes before serving.
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50. Parmesan Crusted Chicken -Jenny Aldrich
4 chicken breast ( not to big though to make sure they cook through in 20)
1/2 cup mayo
1/4 shredded parmesan cheese
plain or italian seasoned bread crumbs
Lay chicken out on baking dish. Mix mayo and parmesan cheese, layer mixture evenly over each chicken breast and then sprinkle with bread crumbs. Pop into a 425 degree oven for 20 min and whala juicy yummy chicken!
Its the Hellman recipe!
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51. Homemade Chicken Pot Pie -Tabitha Gates
Ingredients:
Small bag mixed frozen veggies
Pillsbury pie crust
⅓ cup margarine/butter
⅓ all purpose flour
⅔ cup milk
⅓ cup chopped onion
½ teaspoon salt
¼ teaspoon pepper
1 ¾ cup chicken broth
2½-3 cups of shredded chicken
Directions:
To make chicken broth
Fill pot with water and boil add chicken (you can use chicken breast or bone in chicken)
Boil chicken until completely cook through
To make sauce
1) heat butter in large pan
2) stir in flour onion salt and pepper
3) stir into paste (take of heat so it wont burn )
4) add milk & broth (boiling) make sure paste is mixed in well
Sauce will thicken some
To make pie
1) put pie crust into baking dish
2) add shredded chicken
3) add veggies (you may not need the whole bag)
4) add sauce
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52. Sausage and Rice: Stephanie King Hall
Easy and quick recipe :) Scrumptious and we have this about 2 times a week bc its so easy. Most grocery stores like to run the sausage links at 2 for $5.
1-Hillshire Smoked Sausage Link (my fav is the beef smoked sausage. Can use 2 depending on how much you like)
2- Can of Cream of Celery (I use 1 if its just me and my hubby)
2- Cups of Rice (I use 1 C because its just me and my hubby usually)
5-Cups of Water (I use slightly over 2 cups for my 1 C of rice)
Mix water, rice, and cream of celery together in a pot. Slice the sausage into small pieces (I quarter mine)....add this as well. Let the ingredients come to a boil. After boiling, turn down to a simmer and let cook until rice is done (usually about 30 minutes). We usually just eat this and nothing else, but it would probably be best to eat a veggie or 2 with it. lol!
(If you use minute rice, mix all ingredients and Bake 350 for 30mins)
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53. Pork Chop Supreme Melissa Stripling
4 Pork chops
4 thinly sliced medium potatoes
1 envelope Lipton onion soup mix
1 can cream of mushroom
1/4 cup milk
salt and pepper to taste
Brown pork chops in 1/4 cup oil then drain. Slice potatoes into a medium casserole dish in even layer. Place pork chops over potatoes, combine onion soup mix and cream of mushroom and milk, pour over top of pork chops. Bake at 350 for 1 hour.
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54. cheeseburger casserole -Shadavia Green
3cans butter me not biscuits
1lb ground beef
1can cream of mushroom soup
1pkg shredded cheese(I use mild)
cook meat and drain. add cream of mushroom soup and mix. in a 13*9 pan flatten 1 layer of biscuits in bottom of dish. spread half of meat/soup mixture. top with cheese. flatten another layer of biscuits on top and bake according to temp on label for about 10-15 minutes or until biscuits start to rise and brown. repeat using the rest of the meat/soup mixture,cheese and a final layer of biscuits. Bake according to label. After removing from oven add a little cheese on top.
I usually add cheese below and on top of my meat. I bake first layer a little first because it would not get done if baked it all at once.
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55. Meatloaf!-Melissa Stripling
1 lb ground beef, 1/2 cup bread crumbs, 1 egg (scrambled), 1 envelope Lipton onion soup mix, diced onion.
Combine all ingredients until well blended, form into loaf and place in shallow baking pan, and spread bbq sauce ( i like sweet baby rays) over the top and bake at 350 for one hour! Goes perfectly with homemade mashed potatoes and green beans!
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56. "Hunk of Meat"-Elizabeth Ergle Rinder
1.5-2lbs of hamburger meat
S&P, to taste
1 packet of lipton onion soup mix
1 small onion, chopped
Bacon, 4 slices cut in half
Mix seasonings, onion, soup mix and hamburger meat together. Form into a loaf. Put in bottom of small casserole dish. Top with slices of bacon, which can of course overlap.
Bake 350 for 45-1hour
The bacon gives it soooo much flavor. Half way through cooking I like to spoon the bacon "juice" in bottom of dish over meat. I do again before serving!
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57. Tangy Ranch Chicken - this is a favorite of ours because it is so delicious!
2/3 cup Ranch dressing
1/3 cup Yellow Mustard
3 tbsp brown sugar
4-6 boneless skinless chicken breast
Mix dressing, mustard, and sugar. Reserve.
Heat 1 tbsp oil in nonstick skillet. Saute chicken until browned, about 10 min.
Stir in reserved sauce. Cook, stirring about
3 min until chicken is glazed.
*Can use substitue pork chops for chicken.
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58. Chicken ranch crescent rolls-Elizabeth Ergle Rinder
8oz cream cheese
6T melted butter
1/2cup onion chopped (red onion)
3/4 cup ranch dressing
1/4 cup real bacon bits
2 cups ched cheese
4T milk
S&p
4 cups cooked shredded chicken (3 chicken breasts boiled)
2cans or crescent rolls.
Mix cream cheese,butter,onion, ranch,ched cheese, bacon,milk & S&p until well blended. Add chicken and stir. Place mixture in crescent rolls. Bake on greased,foil lined,baking sheet at 350 for about 20mins
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59. Crunchy corn chip chicken -Elizabeth Ergle Rinder
4-6 chicken breasts
Cream of chicken soup
Packet of taco seasoning
2cups shed cheddar cheese
2cups of crushed bbq corn chips
Lay chicken in greased casserole dish. Mix soup,1cup cheese and taco seasoning. Spread over chicken. Bake 450 for 45mins. Top w corn chips and other cheese. Melt cheese,baking 5more mins
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60.Meatball Bake -Cynthia Ergle
INGREDIENTS
•1jar (lb. 8 oz.) Pasta Sauce
•2cups water
•2cups uncooked instant rice
•1cup frozen green peas, thawed
•1-1/2cups shredded mozzarella cheese (about 6 oz.)
•1package (12 oz.) frozen fully-cooked cocktail-size meatballs, thawed
DIRECTIONS
Preheat oven to 375°. Spray 13 x 9-inch glass baking dish with nonstick cooking spray; set aside.
Combine Pasta Sauce, water, rice, peas, 1 cup cheese and meatballs in large bowl. Spoon into prepared baking dish.
Bake uncovered 25 minutes. Sprinkle with remaining 1/2 cup cheese and bake an additional 5 minutes or until cheese is melted. Let stand 5 minutes before serving.
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61. Pizza Casserole -Jennifer Jones Wall
• 1 tube of pizza dough
• 1 lb. of hamburger or turkey
• 1 jar of pizza sauce
• 1-2 cups of shredded cheese (you can use sharp cheddar or pizza blend)
• Italian seasoning
• Garlic
Preheat oven to 350 degrees. Brown meat (while cooking I add Italian seasoning and minced garlic- how much you use is taste specific). While the meat is cooking grease a 9x13 dish with cooking spray and roll out the dough in the dish. Once the meat is done add the jar of pizza sauce. Place the meat mixture on top of the dough. Cook for 12 minutes or until the dough is done. Remove the dish from the oven and top with the cheese. Cook and additional five minutes to allow the cheese to melt.
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62. Chicken and Noodle Casserole -Jamie Youngblood Busbee
1 can cream of mushroom
1/2 cup milk
1/4 tsp black pepper
1/4 cup parmesan cheese
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
2 cups egg noodles, cooked and drained
1/2 cup shredded cheddar cheese
Stir soup, milk, pepper, parmesan cheese, vegetables, chicken and noodles in casserole dish.
Bake at 400 for 25 minutes. Stir.
Top with cheddar cheese.
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63. Sweet and Spicy Pork Chops -Angela Farr
2 boneless pork loin chops (approx 1/2 inch thick, 4 oz each)
Dash S&P
2 tbsp brown sugar
1 tbsp finely chopped onion
1-1 1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp prepared mustard
Sprinkle both sides of pork chops with S&P. Place on a rack in a foil-lined broiler pan. Broil 4 inches from the heat for 5 minutes. Combine the remaining ingredients. Turn the chops; spread with brown sugar mixture. Broil 5-8 minutes longer or until juices run clear.
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64. Beef Stroganoff -Melissa Stripling
1 lb ground beef or flank steak cut into strips
1 can cream of mushroom
1 16 oz sour cream
1 bag egg noodles
s and p to taste
Cook noodles according to package directions, drain, add back to pot. Brown meat, drain, add to pot. Add to pot cream of mushroom, sour cream, and salt and pepper to taste...mix until all blended and serve.
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65. Stuffed Bell Peppers - Vanessa Claros De Garcia
6 green bell peppers (Tops cut off and seeds removed. Save tops)
1 pound of ground beef
1/4 cup of chopped onion
1 envelope of Lipton savory garlic and herb seasoning
1/2 cup of cooked rice (can use leftover rice)
Salt and pepper to taste
6 bell peppers
1/3rd cup of tomato sauce
Mozzarella cheese
*Optional: queso fresco (Mexican cheese) cut in strips
1. Boil water a quart of water, once boiling add bell peppers and cook for 3 minutes
2. Chop up tops of peppers
3. Mix soup mix, 1/2 cup of water, ground beef, tomato sauce, rice, and chopped up peppers.
4. Brown ground beef mix
5. Salt and pepper to taste
6. Fill peppers with meat
7. Stick a slice of queso fresco in pepper (optional)
8. Top peppers with mozzarella cheese
9. Bake at 350 for 25 minutes
We ate ours with rice and a nice salad. Enjoy :)
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66. Chicken Cordon-Bleu –April Cullum
1 1/2 cup water
2 tbsp margarine
1 pkg Stove Top stuffing mix for chicken
2 lb chicken breasts (pounded or cut to 1/4 in thick)
16 slices shaved brown sugar ham (I use deli meat)
8 thin slices swiss cheese
3 tbsp honey dijon dressing
Preheat oven to 350. Bring water and marg to boil in saucepan. Stir in stuffing mix and cover. Remove and let stand 5 mins. Place chicken breasts, top side down, on cutting board. Top each chicken breast with 2 slices ham and 1 slice cheese. Spread evenly with stuffing mix. Roll up and place in casserole dish. Drizzle with dressing. Bake 35-40 mins.
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67. Stuffed Bell Pepper - Mary Ellen Conner
Here is a quick and easy version....Use Minute Rice and substitute salsa for the water (directions on the box), then brown some hamburger meat and mix it with the cooked "red rice". Cut the peppers and microwave them for 4 or so minutes to soften. Then put the mixture in the peppers and top with shredded cheese. Microwave for a minute or two to finish softening the peppers. ENJOY!!! (Times are estimates....depending on your pepper size, you will need to adjust the microwave time.) :)
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68. Quick 'N Easy Pasta Carbonara –Cynthia Tarvin Ergle
1box (16 oz.) your favorite uncooked pasta
1package (10 oz.) frozen broccoli florets, partially thawed
1jar (lb.) Ragu Cheesy Roasted Garlic Parmesan Sauce
1/2cup diced drained roasted red peppers (optional)
4ounces bacon, crisp-cooked and crumbled
Cook pasta according to package directions, adding broccoli during last 2 minutes of cooking; drain. Return pasta mixture to saucepan. Stir in Roasted Garlic Parmesan Sauce and roasted peppers.
Spoon onto serving platter and top with bacon. Garnish, if desired, with grated Parmesan cheese.
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69. Talapia and Pasta –Terri English
-here's another recipe I do not measure a thing on so just wing it, you can't mess it up :)
4-6 talapia fillets
Mayo
Italian seasoning
Dill seasoning
Italian bread crumbs
Italian blended cheese shredded
Angel hair noodles or fettuccini noodles( cooked)
1 stick butter
On foil covered baking sheet place talapia
Place scoop mayo on top(about 1 tbsp)
Sprinkle with seasonings (enough to cover)
Sprinkle to top with Italian breadcrumbs
Top that w Italian blend cheese
Bake at 375 for about 15 mins
While that bakes in a wok place noodles and stick of butter, blend til melted. I always do this different depending on my taste for the night lol! But for the sake of sharing I would say add oregano and parsley til the noodles are covered and add a bit of parmesan cheese, shredded, and mix til melted. Serve fish on top of noodles.
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70.Chicken Broccoli Casserole: -Terri English
3-4 chicken breasts cut into cubes and boiled
(or you can leave them whole)
1 can cream of chicken
1 can cream of mushroom
1 lb bag shredded cheddar
1 small pk of frozen broccoli, chopped
After chicken is done place in a baking casserole dish and cover with soups
Pour in cheese minus enough to cover the casserole(ab half the bag)
Add broccoli and mix all til covered
Top w cheese and bake at 350 til cheese is melted and warmed throughout (about 35 mins)
Serve over rice
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71. 40 Cloves of Garlic Chicken-Cynthia Tarvin Ergle
40 garlic cloves (you really dont need that much unless you want to)
1 whole chicken ( rinsed and patted dry and everything removed)
2 Tablespoon butter (or more =) )
Salt and pepper
thyme
Preheat oven to 425*
Remove and discard skins from garlic
Place chicken in roasting pan, rub butter over whole chicken, season with salt pepper and thyme. Add garlic to pan.
Roast, basting occasionally with juices and stirring garlic for 45-60 min or until thermometer reads 165*
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72. Rotel Chicken Pockets-Angela Farr
1 can Rotel tomatoes
3 boneless skinless chicken breasts
Cheese (any kind is fine but my husband's fave is provolone)
S&P
Lightly sprinkle both sides of chicken with salt and pepper. Turn chicken breast onto it's side and cut a slice down the middle to form a pocket. Place in a smaller baking dish so all 3 chicken breasts will stand up on their own. Fill all 3 with Rotel tomatoes, including juice. Bake at 375 for 30-45 minutes or until chicken is done. Remove from oven and cover with cheese. Return to the oven long enough to melt the cheese. (I prefer mine without cheese but my husband likes it much better with cheese...either way is good.)
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73. Baked Tilapia or Baked Swai-Kara Shaw Carter
Very simple, minimable ingredients
I use the frozen fish just because I can keep it on hand until needed.
Generously coat the fish with EVOO on both sides. and place on cookie sheet sprayed with Pam spray
Sprinkle with Lemon pepper seasoning.
Sprinkle with Capers (add just a little of the juice from jar)
Put a dab of butter on each piece and bake until fish is flaky. Usually no longer than 20 minutes.
I serve this over a bed of rice pilaf. ( My favorite is Texmati from BiLo) The rice also takes 20 minutes to cook after coming to boil and reducing heat to simmer. Let rice stand 2-3 minutes before serving.
Place rice in middle of plate. Criss cross fish on top of rice. squeeze a generous portion of lemon juice and lime juice over fish/rice. Serve with either Broccoli Florets/ baked brussel sprouts of corn on cob.
All ingredients take less than 30 minutes to cook.
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74. Easy Chicken Casserole-Elizabeth Ergle Rinder
3-4 chicken breasts, cut and boiled
2 cans of cream of chicken soup
16 oz sourcream
2-3 sleeves of ritz crackers
2-3 sticks of butter (need same amount of sticks to sleeves or crackers)
Combine cooked chicken, cream of chicken soup and sour cream. Put in bottom of greased 9x13 casserole dish. Melt butter. Crush crackers. Mix butter and crackers and cover top of chicken mixture. Bake at 350 45mins
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75. Cheese tortellini McKenna Hydrick
1 bag of frozen tortellini
1 jar of 4 cheese spaghetti sauce
1 pint of heavy cream (or half and half) (you can also do less cream...depends on your taste!)
Cook tortellini according to directions. Meanwhile, put sauce and cream in a pan and heat. Pour tortellini in the pan with sauce. Add one bag of Parmesan cheese, and stir till melted.
This recipe is SOOO good, and it's really easy to double for company or for your freezer. I serve it with garlic bread and a salad.
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76. Parmesan tilapia- Elizabeth Ergle Rinder
1/2 cup Parmesan cheese
1/4 cup butter, melted
3Tmayonnaise
2 Tfresh lemon juice
1/4tbasil
1/4 teaspoon ground black pepper
2 pounds tilapia fillets ( i usually buy the frozen ones)
Mix all ingredients and set aside. On foil lined baking sheet place fish in oven. Broil 2-3 mins. Flip and broil otherside another 2 mins. Remove and spread mixture over fish. Put back in oven and broil 3-5 mins til mixture is lightly brown
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77.Chipotle Sloppy Joes-Lindsay Mitchell McCraw
Cooking spray
2 1/2 cups presliced Vidalia or other sweet onion
1 (7-ounce) can chipotle chiles in adobo sauce
1 pound ground sirloin
1/2 cup prechopped green bell pepper
2 tablespoons tomato paste
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1 (8-ounce) can no-salt-added tomato sauce
5 (1 1/2-ounce) hamburger buns, toasted
1. Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cover and cook 8 minutes or until golden brown, stirring frequently. Remove from heat; set aside.
2. Remove 1 teaspoon adobo sauce from can; set aside. Remove 1 chipotle chile from can; chop and set aside. Reserve remaining chiles and adobo sauce for another use.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add bell pepper to pan; sauté 2 minutes. Stir in chopped chipotle chile, adobo sauce, tomato paste, and next 3 ingredients (through tomato sauce); cook 3 minutes, stirring occasionally. Spoon 1/2 cup beef mixture over bottom half of each bun, and top evenly with onions and top half of bun.
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78. Our Enchilada Casserole-Lisa Mosley-Brantley
1lb ground beef
1 packet of taco seasoning mix
1 lg onion
1 lg bag of mexican blend shredded cheese
1 lg can of enchilada sauce
1 lg can of red sauce (there is a difference from enchilada sauce)
1 pk of lg soft tortilla shells
1 lg can of refried beans
Dice onion and add it to the meat while you brown it. Drain the meat well and then add taco seasoning. Let it simmer according to directions.
Spread the refried beans on each shell, then layer the shells, meat, both sauces and a sprinkle of cheese - like building a lasagna.
Cover the top with the remaining cheese and bake at 350 for 20 minutes.
Top with sour cream, olives, diced tomato... whatever you like.
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79. Cinnamon Chicken –April Dodd
This is for 2 boneless skinless breasts, double for 4
2 boneless skinless chicken breasts
2 teaspoons garlic either crushed or powdered
1 tablespoon cinnamon
1/8 tsp caynne pepper
1/2 tsp black pepper
1 tsp sea salt
1/4 cup white wine or apple juice
1 tblsp butter melted
3 tblsp dried parsley
mix the dry ingredients and coat the chicken and place into ungreased baking dish
melt the butter and add to wine or juice and add the parsley
pour in the baking dish but not directly over the chicken
cook at 350 for like 45 mi, baste a few times during cooking
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80. Chicken Enchilada Casserole –April Cullum
4 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced tomatoes with green chilies, mild or hot (I use Rotel)
10 flour tortillas
2 cups shredded cheddar cheese (or more if ya want)
Sliced olives (optional)
1 can refried beans (optional)
Boil chicken until cooked. Drain and cool. Shred chicken/break it apart. Preheat oven to 375°F. In a large bowl combine the chicken, soups, and tomatoes. Mix well.
Cut the tortillas into fourths OR leave them as wholes to layer (whatever your preference). In a large dish layer tortillas, then chicken mix and cheese. Repeat another layer or two, until chicken mixture and cheese are gone, making sure the top layer is cheese. Bake until it is heated through and the cheese is melted (About 30 mins). Serve with some sour cream and salsa on top, if preferred.
**I add the olives by putting them between layers or sometimes I just stir them in to the chicken mix. I have never made it with the beans, but the recipe I have says you can start with the beans on each tortilla layer and follow with the rest...
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81. Blue Cheese Filet (one of my fav recipes! I love blue cheese and steak!) -Elizabeth Ergle Rinder
2T blue cheese crumbles
¼ cup bread crumbs
1t parsley
1 t olive oil
Filet of Beef (2 steaks)
Sear filet in olive oil, 1 min on each side. Season with s&p. Spray nonstick on baking sheet and transfer filets to sheet. Mix parsley, cheese and bread crumbs. Top filet. Bake 400 for 8 mins (or less, according to how you like your steak)
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82.Impossible Cheeseburger Pie (Prep = 15 min, Total time = 40 min)-Stephanie Hall King
1 lb lean ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick mix
1 cup milk
2 eggs
Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. Serves 6, but there's not usually much left when me and the hubby attack it.
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83. Chicken-Morgan Rabon
I'ma try to turn this chicken stuff my Puerto Rican neighbor makes into a recipe. I think it falls under "kid-friendly" because my picky three year old eats it.
I make it on the stove top but she slices the chicken thin, puts it on skewers, and grills it (like the beef stick stuff at Chinese places).
You Need:
Chicken (I cube it into 1" pieces, she slices it.)
butter/oil, just to saute not to deep fry.
Sazon Completa (it's like Latin season-all, but tastes totally different and can't be substituted! Goya & Badia make it but market under different names.)
Teriyaki sauce
All you have to do is season the chicken with sazon completa and then cook it in the oil (make sure you get good color). Add a little teriyaki when the chicken is almost done. It has a totally unique taste! ***A warning though, some sazon completa has MSG in it. Check the label if you're sensitive.***
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84. Mexican Chicken Bake-Karen Bell Poston
3 cups cooked diced chicken
3/4 cup diced onion
1/2 cup diced green peppers
2-10 oz. cans cream of chicken soup
3 drops of tabasco (or more if you like)
2 cups crumbled corn chips or whole if small ones
2 tablespoons salsa
1 1/2 cups shredded cheddar cheese
Mix chicken, onions, green peppers, soups, and tabasco. Fold in corn chips. Place in 9x12 baking dish. Layer cheese on top. Bake for 25 mins. at 350.
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85. Smothered Pork Chops-Karen Bell Poston
1 tbsp. olive oil
2 cloves garlic (I use minced garlic sometimes)
6 bone-in pork chops (loin or center cut)
1/2 tsp. salt
1/2 tsp. pepper
1 can Progresso Vegetable Classics French Onion soup
2 tbsps. cornstarch
Heat oil in skillet over medium-high heat. Cook garlic and porkchops in oil 4-5 minuts on each side until brown. Sprinke with salt and pepper. In small bowl, mix soup and cornstarch. Pour over pork chops and heat to boiling. reduce heat to medium, cover, and cook 10-15 minutes until pork chops are no longer pink. Serve over rice if you like or with other sides.
I just found this recipe a few months ago and it is a hit at my house.
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86.Grilled BBQ Chicken Wraps1 lb. boneless skinless chicken breasts
3 tbsp. Karft Zesty Italian Dressing
1/2 c. BBQ sauce, divided
4-10 inch flour tortillas (I think it actually made more than 4)
1 c. Shredded cheddar cheese 1 chopped tomato
Heat grill to medium (she cooked them on the stove)
Brush chicken with dressing. Grill 6-8 min. on each side, brushing with 1/4 c. BBQ the last few min. Cut into strips. Spoon other 1/4 c. sauce down middle of tortillas, top with chicken, cheese, and tomatoes. Fold and roll up burrito style. Grill seam sides down 8-9 min. until golden brown, turning after 5 min.
Serve with toppings of choice--sour cream, etc...
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87. Beef Taco Bake:-Jenny Williams Stearns
Ingredients:
1 pound ground beef
1 can Campbell's condensed tomato soup
1 cup Pace thick and chunky salsa
1/2 cup milk
6 flour tortillas or 8 corn tortillas, cut into 1-inch pieces
1 cup shredded Cheddar cheese 1. In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat. 2. Add soup, salsa, milk, tortillas, and half the cheese. Spoon into 2-quart shallow baking dish. Cover. 3. Bake at 400 degrees for 30 minutes or until hot. Sprinkle with remaining cheese.
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88. Jambalaya One Dish-Jenny Williams Stearns
Ingredients:
1 tablespoon vegetable oil
1/2 pound skinless, boneless chicken breasts, cut up
1/2 pound hot Italian pork sausage, sliced
1/4 teaspoon garlic powder or 2 cloves garlic, minced
1 can Campbell's condensed French Onion Soup
1/3 cup PACE Picante Sauce or Thick & Chunky Salsa
1 cup uncooked Minute Original Rice
1/2 cup frozen peas
1/2 pound frozen cooked large shrimp
1. In medium skillet over medium-high heat, heat oil. Add chicken, sausage, and garlic powder and cook 5 minutes or until browned, stirring often. Pour off fat.
2. Add soup and picante sauce. Heat to a boil. Stir in rice, peas, and shrimp. Reduce heat to low. Cover and cook 5 minutes or until chicken and sausage are no longer pink and most of liquid is absorbed.
This is so good and easy. I cook it with the Salsa. My husband loves spicy food, so I get the hottest sausage I can find.
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89. Chicken Breasts with Cheese-Jenny Williams Stearns
Ingredients:
6 chicken breasts cut into chunks
4-6 slices Swiss Cheese
2 cans cream of mushroom or cream of chicken soup (mix with 1 can milk)
Pepperidge Farm Seasoned Stuffing Mix (crushed type) 8oz
1 stick butter (melted)
Put chicken in 9x13 pan (or dish). Top with cheese. Pour on soup with milk mix. Top with Pepperidge Farm Seasoned Stuffing mix. Top with 1 stick melted butter. Bake at 350 degrees until chicken is cooked thoroughly.
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90. Spaghetti::
----->>Melanie Kitchings Pniewski --With spaghetti, I always think simple is best! I use Ragu traditional sauce and add ground beef, garlic salt, and italian seasoning...easy, fast, and yum!
----->>Lisa Mosley-Brantley--- I go just the opposite- more is better! lol I add diced bell peppers and onions to my hamburger when browning. Then I add a can of diced tomatoes, minced garlic and mushrooms to my Prego Chunky Garden sauce. Add the meat & sauce to my cooked pasta & spread into a baking dish. Cover with mozzarella, cheddar and grated cheeses, then bake until bubbly & golden brown on top. Yum-o!
----->>Rebecca Blanton --Turkey spaghetti is my fave , ground turkey, your fave spaghetti sauce , Angel hair noodles. This is a fave at our house
----->>Terri English --Yes! I like a baked spaghetti better and so does the hubbs! I just boil angel hair noodles, brown meat seasoned w salt and pepper and garlic. Cook Italian sausage in a pan and chop and dice. In a sauce pan use your fav sauce (I use the garden chunky w mushrooms and such) and add a half block cream cheese. Simmer til melted and add meat, mix then pour all into a baking dish and cover w Italian blended cheese! Bake til bubbly!
----->>Marie James-- I used to make a spaghetti pie for my kids: mix egg, parmesan, a little butter and little milk with angel hair; put in large pie plate; cover with layer of ricotta, meat sauce, mozzarella, parmesan; bake; enjoy!
------->>Tabitha Gates-- I brown my meat then then drain. Using same pan I throw in diced peppers and onions and squirt in some kraft italian dressing and cook til tender then drain as well. I always add more tomatoes to my chunky garden sauce with some garlic powder or minced garlic. After that marinates I layer noodles sauce cheese in a baking dish. I like mozzarella and or the italian cheese mix. Bake on 350 until cheese is melted.
-------->>Elizabeth Ergle Rinder --Ok thanks yall! All sound yummy. He mentioned baked and im sure thats because of all the cheese. All i usually make is stovetop kind with store bought sauce,no certain brand,just a garlic and seasoning one. Fry hamburger meAt w salt,pepper And garlic salt. Drain and mix with sauce,cut up zucchini and mushrooms. Strange but the zucchini is yummy!
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91. Mrs Teresa's Manicotti (my mother in laws)-Elizabeth Ergle Rinder
2 eggs beaten
2 containers of cottage cheese
2 cups shed mozz cheese
2 cups Parm cheese
1t salt & 1t pepper
1T seasoning salt
12 oz Jumbo shells, boiled
1lb hamburger meat, cooked and drained
1 jar prego spaghetti sauce
Mix sauce with hamburger meat. Set aside. Mix all other ingredients, except shells. Stuff shells with cheese mixture. in 13 x 9 pan layer 1/2 meat mixture, stuffed shells and top with other 1/2 of mixture. Bake at 350 for 30mins
Delicious! :)
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92.Homemade Eggrolls-Stacy Hartless
1pack eggroll wrappers
1 can chicken breasts drained/ or 2 fresh cooked/ cubed chicken breasts
Green Onions chopped
1 package shredded cabbage
Sliced mushrooms
Soy sauce
1 egg white
Duck sauce, sweet n sour sauce
Combine chicken, green onions, mushrooms, cabbage. Add some soy sauce to coat mixture.
Stuff and roll mixture in wrappers, seal edge w egg white (can also use water)
Fill frying pan with oil until about 1/2" deep in bottom of pan. Turn on medium heat. Once heated, place Eggrolls in, doesn't take long to brown on each side.
**Can also make the same way except use sage sausage (uncooked), rice sticks chopped, green onions, mushrooms, soy sauce. Combine and roll in wrappers. Turn heat a little below medium, add enough oil to pan to completely cover Eggrolls, when they float to the top, the sausage is completely cooked :)
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93.Chicken Peppers & Onions- Angela Ladousier
1 lb chicken cubed (3-4 chicken breast)
1 onion
1 bell pepper
Salt & pepper
2 tablespoons flour
1/2 cup water
1/3 cup soy sauce
Spray pan with oil or Pam cook chicken chunks/cubes
Add veggies salt, pepper add 1/3 cup water and steam for 4 min.
In a small bowl Mix remaining water flour, 1/3 cup soy sauce and add to pot with chicken and veggies. Serve on rice or pasta. I always add more of the soy sauce mixture and of course I double everything I have a big family
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94.Chicken Bog: -Terri English
2 boxed Zatarains yellow jambalaya rice, cooked as instructed
3 chicken breasts boiled and shredded
1 pk Hillshire sausage of your preference, cubed
Garlic salt to taste
1/2 c water
Mix all ingredients in a stovetop dish and simmer on low adding 1/2 cup water soot doesn't dry out. Super yummy and easy!
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95.Salsa Chicken-April Mitchell
4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream (optional)
Preheat oven to 375 degrees F (190 degrees C)
Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
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96.Bang Bang Shrimp-Stacy Hartless
Sauce:
mayo
sweet chili sauce
chili sauce
cayenne pepper
I start out with a 1/2 cup mayo, then add a big spoonful of the sweet chili sauce and another big spoonful of chili sauce. mix it up taste and add more sweet or plain chili sauce to taste. I cant ever get an exact measurement because different brands require adding different amounts. then add the cayenne to whatever level of heat you like.
Shrimp:
you can bread them with panko style breadcrumbs or plain/seasoned flour then just fry in oil until done. Toss them in the sauce until well coated and add chopped green onions after you pull them out of the sauce.
you can meat them plain, or put in hoagie or tortilla.....
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97.Cheeseburger Pie-Nikki Stevens Bargeloh
1 lb ground beef
1 chopped onion (I substitute minced onion)
1-1/2 c Bisquick
2 c cheddar cheese
1 c milk
2 eggs
1. Brown gound beef and onion, drain and place in bottom of greased casserole dish.
2. Mix together beaten eggs, milk, cheese and Bisquick and pour on top of beef mixture.
3. Bake at 400 for 25 minutes.
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98.Chicken Pot Pie-Nikki Stevens Bargeloh
2 cans white chunk chicken in water (drained)
2 cans cream of chicken soup
1 can peas (drained)
1 can corn (drained)
1 sm can sliced carrots (drained)
1 dash tabasco sauce
salt and pepper to taste
2 deep dish pie shells (softened, not totally frozen)
1. Mix all above ingredients together and pour into 1 pie shell.
2. Sprinkle with salt and pepper to taste.
3. Place second pie shell upside down on top and press sides together.
4. Cut a large criss cross on top pie shell.
5. Bake at 350 for 45 minutes.
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99."Goulash"-Leslie Stevens VEronee
Brown & drain 1 to 1 1/2 lbs of ground beef
Add 1 can of kidney beans & 1 1/2 cans of tomato sauce
Boil box of sea shell noodles~ combine all and let it hang out together for about 15 minutes. Then it's ready! My son when he was little always told me his favorite part was the "goo" not the "lash" referring to the pasta of course! :) That's what's for dinner tonight!
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100. Shrimp Creole -Redina Nettles
1 1/2 cup chopped onions
1 cup chopped celery
1 chopped bell pepper
2 cloves garlic
1/4 cup butter
1 (16 oz) can mater sauce
1 cup water
2 tsp parsley flakes
1 tsp salt
1/2 tsp cayenne pepper
1 tsp basil
1 lb cleaned shrimp
Saute veggies in butter. Remove from heat, add mater sauce, water and remaining seasonings.
Simmer, uncovered about 10 minutes.
Add more water IF needed.
Stir in shrimp.
Heat to boil, turn on medium and cook about 20 minutes or until shrimp are pink and tender.
Make 3 cups cooked rice.
Serve over rice
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101.Italian Meatball & Potato Bake-Crystal James
1 (24 oz) pkg frozen shredded potatoes w/ onions & peppers, thawed, & drained
8 oz shredded cheddar cheese
1 cup sour cream w/ chives & onion
1/2 tsp dried italian seasoning
1/2 tsp peppered seasoned salt
1 can cream of celery
12 frozen Italian meatballs, thawed
Heat oven to 350. Spray 11x7 glass dish.
Combine potatoes, 1 1/2 cups of cheese, sour cream, Italian seasoning, peppered salt, & soup, mix well. Spread in baking dish. Cover w/ foil. Bake 30 mins.
Remove form oven, uncover, arrange meatballs in rows. Sprinkle w/ 1/2 cup cheese.
Bake uncovered 20-25 mins
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102. Sour Cream-Chicken Enchiladas-Crystal James
1 can cream of chicken
1 (8 oz) sour cream
1 (12- 6in) pack tortillas
3 cups shredded cheese
3 cups cooked chicken
heat oven to 350, spray glass baking dish (13x9).
Mix soup & sour cream
spoon 2 tbsp soup mix down center of each tortillas, top w/ 1/4 cup of chicken & 1/4 cup cheese. Fold sides of tortillas over, place seam down.
Spoon remaining soup mix over folded tortillas. Cover w/ foil
Bake 30-35 mins, remove, sprinkle 1/2 cup cheese, return to oven. Bake 5 mins uncovered!
*Can top w/ tomato & lettuce*
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103. Fettuccine with Sweet Pepper - Cayenne Sauce-April Mitchell
12 ounces dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
3/4 teaspoon cayenne pepper
1 cup reduced fat sour cream
3/4 cup chicken broth
3/4 cup grated Parmesan cheese
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
Toss hot pasta with sauce and season with salt and pepper to taste; serve.
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104. Smothered Pork Chops-Stacy Hartless
Pork chops
Flour
Butter
Cayenne pepper
Garlic salt
Onions (sliced)
Bell Peppers (sliced)
Minced garlic
2 cups chicken broth (I sometimes make my own w 2 cups hot water and 2 bouillon cubes)
Season pork chops w cayenne pepper and garlic salt. Coat w flour. Brown in a deep frying pan, w melted butter, on both sides until just brown (about 3 or 4 min) remove, set aside. Sauté onions and bell peppers and minced garlic (small spoonful) about 3 or 4 min. Then add pork chops back to pan and put the onions and peppers on top. Pour the 2 cups chicken broth in and cover and simmer 45 min. YUM!
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105. Mini Barbecued Meat loaves-Tiffany Moseley Holley
1 1/2 pound ground beef
1 cup seasoned bread crumbs
1 egg
1/4 cup milk
2TBSP ketchup
1 onion
salt and pepper
Sauce:
2/3 cup ketchup
1/4 cup brown sugar
2TBSP mustard
Preheat oven to 350. Combine all ingredients and shape into 8 mini loaves. Top with sauce and bake for 45 minutes or until done. Enjoy!!
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106.Pollo Fundido was a success!! Totally made this up after eating it 100 times! Pretty close for a first try...-TJ Hutcherson
3 boneless/skinless chicken breasts
1 can Original Ro-Tel tomatoes
1 can Chicken Broth
1 block Cream Cheese
8 oz carton Sour Cream
Monterey Jack cheese
Drain and reserve juice of tomatoes. Add enough chicken broth to make 1/2 cup. Boil chicken with Rotel tomatoes, remaining broth and enough water to cover. When chicken is done, remove from juice and shred, then return to juice to keep warm.
Meanwhile, on low, heat cream cheese, sour cream and reserved Rotel/broth, add 1/2 cup shredded Montery Jack cheese. Stir until smooth.
Serve by placing spanish rice on plate, then shredded chicken, then cheese sauce. I shredded a little more cheese over the top and served with tortilla chips. Traditionally, or at least at the restaurant, it is served with flour tortillas, but I prefer the crunchy chips!
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107.Chicken w/ cheese ravioli w/ tomato alfredo sauce-Stacy Hartless
3 chicken breasts
1 packet alfredo sauce
1 packet parma rosa sauce
1 bag southern home (or any brand) cheese ravioli
olive oil
butter
milk
garlic powder/salt
italian seasoning
pepper
sprinkle garlic salt & pepper on chicken breasts and cook in a little olive oil until done and cube, set aside.
combine the 2 packets of sauce and cook according to directions, set aside.
boil some water then add the bag of ravioli, you only have to cook them until heated through about 3 min total time, drain.
Combine chicken, sauce, and ravioli and stir, then i add some garlic powder and italian seasoning.
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108. Rosemary Roasted Chicken with Potatoes-Andrea Williams
Had this for dinner tonight! It is actually one of the McCormick Dinner recipes.
2 tsp paprika
1 1/5 tsp Crushed Rosemary Leaves
1 tsp Minced Garlic
1/2 tsp coarse ground black pepper
2 tbsp olive oil
1 tsp salt
6 bone-in chicken thighs (I used 3 boneless chicken breasts for mine)
1 1/2 lbs small red potatoes, cut into 1 inch cubes
1. Mix oil, all of the spices and salt in a large bowl. Add the chicken and potatoes and toss them to coat evenly. Arrange chicken and potatoes in a single layer on foil-lined 15x10x1 inch baking pan sprayed with non-stick cooking spray.
2. Roast uncovered in a preheated oven (425 degrees) for 30 minutes or until chicken and potatoes are tender, turning potatoes occasionally. (I didn't turn them and it turned out fine).
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109.Glazed Pork Loin Roast (with peach bbq sauce)- Theresa Bessette
Sweat in 1 T. olive oil; Add
½ cup onion, diced
1 T. garlic, minced
1 T. fresh ginger, minced
1/3 t. red pepper flakes
1 ½ cups peach juice or nectar (found in the juice aisle)
Stir in: Simmer
1 cup frozen or canned sliced peaches
½ cup peach preserves
¼ cup ketchup
2 T. apple cider vinegar
1 T. honey
2 t. fresh lime juice
1 cinnamon stick
Grill and baste:
1 boneless pork loin roast, trimmed, seasoned with s&p (2lbs)
Prepare grill
Sweat olive oil, onion, garlic, ginger, and pepper flakes in a saucepan over medium-low heat until soft, about 5 min. Add nectar, increase heat to medium-high, and simmer until reduced to 1 cup, about 10 minutes.
1. Stir in remaining ingredients (except pork loin), reduce heat to medium, and simmer until sauce has thickened slightly, 10 minutes: discard cinnamon stick. Reserve ½ cup sauce for basting the roast during cooking, then transfer remaining sauce to a bowl, cool, and cover with plastic wrap. (can store up to 1 week in fridge)
2. Grill pork loin first over direct heat to sear top side, about 5 minutes
3. Baste with ½ cup reserved sauce, then transfer to indirect heat. Roast turning to baste every 10 minutes until an instant read thermometer inserted into the center registers 155 degrees, 45 minutes to 1 hour. Remove from grill, let rest 5 minutes, then cut into 1/2” thick slices. Serve with remaining sauce.
Alternative we like to do on a weeknight is use pork chops instead of the loin. Grill the chops and then simmer in sauce on stove for about 10 minutes. It’s a little bit quicker and just as good! Enjoy ;-)
Pairs well with jasmine rice and asparagus
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110. Tomato Soup Porkchops-Elizabeth Ergle Rinder
3-4 bone-in or boneless porkchop
1small diced onion
1small green bell pepper
1can tomato soup
Cook onions and bell peppers in butter in frying pan. Add porkchops(seasoned w s,p,& garlic salt). Cook til porckchops are no longer pink. Pour tomato soup over top. Cover and simmer ,on low, for 10mins. Serve. Can eat over rice.
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111. Hamburger Tater Tot Casserole-Billie Jo Brown
1 lb. hamburger
1 pkg. frozen tater tots
1 can cream of mushroom soup
½ C. chopped onion
¾ C. milk
Shredded Cheese
Salt and pepper, to taste – optional
Preheat oven to 350.
Brown hamburger and onion. Drain.
Place in a baking dish.
Add tater tots. Mix well.
Combine soup and milk in a bowl. Mix well.
Pour mixture over the hamburger mix. Stir well.
Cover with shredded cheese.
Bake for 30 minutes.
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112.Asian Beef and Noodles-Sylvia Kulp
1 lb lean ground beef
2 pkgs (3 oz each) Oriental ramen noodles, crumbled (I used the beef flavor)
2.5 cups water
2 cups frozen broccoli stir-fry vegetable blend
1/4 tsp ground Ginger
2 tablespoons thinly sliced green onion
1. In a large skillet, cook beef over med heat for about 4-5 minutes or until no longer pink; drain. Add the contents of one ramen noodle flavoring packet; stir until dissolved. Remove beef and keep warm.
2. In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan; cook for 2-3 minutes or until heated through. Stir in onion.
Yield: 4 servings
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113.Chicken Bacon ranch Pizza~ Brenda Sheffer
Get a already made crust, put a little olive oil on crust , pour Ranch dressiong on it then add your chicken, and I put fresh spinich, fresh mushrooms, bannana peppers, bacon crumbled, Hot pepper cheese, basil on top of cheese and bake on 400 degrees, until bubbly and browned, you can add any indg. you like It is so good, and the best way to prepare your chicken is to get bone in skin on breast, add anyseasonings on it preheat oven to 400 bake chicken breast on cookie sheet (lined with foil) for 30 - 35 minutes until juices run clear take out of oven and let rest for 10 min, this chicken is so moist and tender ( so much better than boiling a chicken breast, I will always cook my chicken breast this way! just try it once and you will never boil a chicken breast again and it also easy clean up
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114.Mexican Meatloaf (This is tasty! just saying:))-Elizabeth Ergle Rinder
2 lbs ground beef
1 1/2 cups crushed corn chips
1 1/2 cups shed cheddar cheese
2/3 cup salsa
2 eggs, beaten
4T taco seasoning
Mix all together. Form into loaf. Bake at 350 for 50min
Glaze with 1/2 cup ketchup, 2T brown sugar and 1T mustard combined!
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115. Blue Cheese-Stuffed Pork Chops (with Pears) –April Cullum
4 (4 oz) boneless center cut pork chops, trimmed
1/2 cup crumbled blue cheese
1/2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
1 1/2 tsp olive oil
1 1/2 tsp butter
1 ripe pear, cored and cut into 16 wedges (if so desired as a side)
Cut a horizontal slit through thickest portion of pork chop to form a pocket. Stuff 2 tblsp blue cheese into pocket. Sprinkle 1/4 tsp salt and pepper over both sides of pork. Heat nonstick skillet over med-high heat. Add olive oil to pan and swirl to coat. Add pork to pan and saute for about 3 mins on each side until done (no longer pink). Remove pork and let stand 5 mins.
(For Pears): Melt butter in pan. Add pear, sprinkle with remaining salt and pepper. Saute 4 mins until lightly browned, stirring some. Serve with pork.
*246 cals for 1 porkchop and 4 pear wedges
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116. Beefy Tomato Stuffed Shells- Stephanie Aubuchon
18 jumbo shells (uncooked)
1 pound ground beef
1 medium onion chopped
1/2 t pepper
1/2 t garlic powder
1/4 t crushed red pepper
1/2 basil
2 t beef bouillon
1 16oz canned tomatoes diced
1 clove garlic chopped (1/2t)
3T parmesan cheese grated
1 16oz jar of spaghetti sauce
1 c mozzarella cheese grated
1. Preheat oven to 350 degrees
2. Cook shells according to package directions, drain and placed in greased 13*9*2 baking dish
3. Brown ground beef ad onions, drain fat
4. Add pepper, garlic, red pepper, basil, bouillon, tomatoes and garlic powder. Simmer for 10 minutes
5. Stir in Parmesan cheese
6. Spoon 1 heaping tablespoon of mixture into each shell
7. Pour spaghetti sauce over top. Cover and bake for 40-50 minutes
8. Uncover sprinkle with mozzarella cheese ad bake uncovered for 5 minutes or unto cheese is melted
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117. Curry-Spiced Shrimp and Rice -Samantha James Workman
•1 Tbsp olive oil
•1 large onion, chopped
•2 medium carrots, chopped
•Kosher salt and pepper
•2 cloves garlic, finely chopped
•2 tsp curry powder
•1 cup long-grain white rice
•1 1/2 lb large peeled and deveined shrimp
•1 cup frozen peas
•1/2 cup fresh cilantro leaves
1.Heat the oil in a large skillet over medium heat. Add the onion, carrots, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and curry powder and cook, stirring, for 1 minute.
2.Add the rice and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
3.Season the shrimp with 1/2 tsp salt and 1/4 tsp pepper and nestle them in the partially cooked rice. Scatter the peas over the top, cover, and cook until the shrimp are opaque throughout and the rice is tender, 4 to 5 minutes more. Fold in the cilantro.
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118. Sweet & Tangy Chicken Stir Fry-Samantha James Workman
1 lb Boneless Chicken, cut in strips
2 bell peppers, cut in strips
1/3 C French's Honey Mustard
1 C Snow Peas, Trimmed
1/3 C BBQ Sauce
1/2 C Water
Cook chicken in 1 TBSP oil in nonstick skillet until browned
Add & stir-fry vegatables until crisp tender
Stir in remaining ingredients & simmer 3 minutes
Saw this recipe on the back of the french's honey mustard bottle & it sounds soooo yummy, so I thought I would share it.
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119. Waldorf Stuffed Ham –April Cullum
(**can do with 2 fully cooked boneless ham halves as well)
1 1/2 cup unsweetened apple joice
1/4 cup butter, cubed
1 pkg (6 oz) pork stuffing mix
1 medium tart apple (Granny Smith rec.), finely chopped
1/4 cup chopped sweet onion
1/4 cup chopped celery
1/4 cup chopped walnuts
1 fully cooked spiral-sliced ham (8 lbs)
1 can (21 oz) apple pie filling
1/4 tsp ground cinnamon
Bring apple juice and better to a boil. Remove from heat; stir in the stuffing mix, apple, onion, celery and walnuts. Place ham on a rack in a shallow roasting pan. Spoon stuffing by tbsp BETWEEN ham slices. Spoon pie filling over ham and sprinkle with cinnamon. Bake, uncovered, at 325 for 1 1/2 to 1 3/4 hours. If you have a meat thermometer, it should read 140. Let stand 10 mins before serving.
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120. APPLE PORK CHOPS- Megan Brooke Hammer
3 Tbsp Mrs. Dash (Orginal Blend)
4 6oz bone-in pork chops
2 Granny Smith apples, peeled, seeded and diced
2 Tbsp. olive oil
1. Spinkle apples and pork chops evenly w/ Mrs. Dash
2. Heat saute' pan to medium heat. Add 1 Tbsp olive oil and cook the apples for 3 minutes.
3. Remove to a plate. Add remaining olive oil and brown pork chops on both sides
4. Return apples to pan on top of pork chops and cook for 3 minutes turning once.
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121. Chicken and dressing casserole-Casey Osteen
1 rotisserie chicken (Costco has the best! or you can cook your own chicken)
2 (10.5 oz) cans of cream of chicken
1 lg bag of stuffing mix
21 oz chicken broth (thats the same as 2 cream of chicken cans)
take chicken off of the bone and cut/tear into bite size pieces. Layer bottom row with chicken, add a layer of stuffing on top of that and then mix 1 can of cream of chicken and 1 can of chicken broth and pour that over stuffing. Layer again chicken, then stuffing then chicken broth mixture. Top with stuffing and bake at 350* until heated all the way through.
I add peas/carrots sometimes with the broth mixture. Also great to make and freeze to pull out anytime. If frozen, it does take quite a while to heat through so you may want to thaw some before putting it in the oven!
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122. Blazin Buttermilk Wings- Cynthia Tarvin Ergle
1 quart buttermilk
2 (1.6 oz) packs of buffalo wing seasoning
1/4 cup hot sauce
4 lbs chicken wing drummettes
In a large bowl stir together buttermilk, wing seasoning, and hot sauce. Add drummettes and make sure all are coated. Cover and refrigerate at least 3-4 hrs or overnight.
Preheat broiler. Place wings on foil lined baking sheet or broiling pan. Broil 15-20 mins turning occasionally or until cooked.
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123. Tomato Alfredo Baked Ziti-April Cullum
1 lb box Ziti Noodles
1 jar Alfredo sauce
1 jar marinara sauce
1 lb Italian sausage, ground
1 green pepper, diced
1 medium onion, diced
2 cups shredded mozzarella cheese
Preheat oven to 350°F. Boil pasta al denté according to package. Meanwhile, in a large skillet, sauté pepper, onion and Italian sausage. When sausage is cooked through, add jar of marinara sauce and jar of Alfredo sauce. Heat until warm, reduce heat to low. Drain pasta and combine with sauce mixture. Spread into large enough casserole dish. Sprinkle with mozzarella cheese.
Bake for 15 minutes, until mozzarella just starts to brown. Allow to cool 5 minutes before serving.
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124. Baked Penne- Cynthia Tarvin Ergle
1/2 lb ground beef
1/2 cup each chopped onions and green peppers
1 jar speghetti sauce
1 tub italian cheese & herb cooking creme, divided
1 cup shredded mozzarella cheese, divided
3 cups cooked penne pasta
Preheat Oven to 350
Brown meat with veggies. Stir in spaghetti sauce, 3/4 cup cooking creme, and 1/2 cup mozz cheese. Cook and stir 2-3 mons or until cheese is melted. Add pasta and mix lightly.
Spoon into 2 qt casserole, top with remaining cooking creme and mozzarella and cover.
Bake 20 mins or until heated through. Uncover after 15 mins!!
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125. Chicken Florentine Casserole-April Cullum
3/4 boneless chicken breast halves
1/4 cup butter
3 tsp minced garlic
1 tbsp lemon juice
1 can condensed cream of mushroom soup
1 tbsp Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 13 oz cans spinach, drained OR frozen spinach (thawed and drained)
4 ounces fresh mushrooms, sliced
2/3 cup bacon bits
2 cups shredded mozzarella cheese
Preheat oven to 350. Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
Increase the oven temperature to 400.
Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
Bake 20 to 25 minutes in the oven, until bubbly and lightly browned.
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126. Honey Baked Chicken-Cynthia Tarvin Ergle
Ingredients
•2 bone-in chicken breast halves
•2 tablespoons butter or margarine
•1/2 cup honey
•1/2 teaspoon salt
•1 tablespoon prepared mustard
Directions
1.Place the chicken in a greased or foil-lined 9-in. square baking pan. Bake, uncovered, at 325 degrees F for 30 minutes. Meanwhile, in a small saucepan, combine remaining ingredients; cook and stir over low heat until well blended and heated through. Pour over chicken. Bake, uncovered, 30-35 minutes longer or until chicken juices run clear. Baste before serving.
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127. Delicious Baked Chicken-Cynthia Tarvin Ergle
•4 bone-in chicken breast halves, with skin
•1 tablespoon olive oil
•1 pinch garlic powder
•salt and pepper to taste
•3/4 cup Worcestershire sauce
1.Preheat oven to 350 degrees F (175 degrees C).
2.Rub each chicken breast with olive oil, then place in a lightly greased 9x13 inch baking dish. Season with garlic powder, salt and pepper to taste. Pour Worcestershire sauce over each breast. Cover dish with aluminum foil and bake in the preheated oven for 45 minutes. Check chicken and remove cover if desired. Bake for another 15 minutes.
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128. Breaded Ranch Chicken-Elizabeth Ergle Rinder
3/4 cup crushed cornflakes
3/4 cup grated Parmesan cheese
1 package ranch salad dressing mix
4 chicken boneless breasts cut into halves
1/2 cup butter ,melted
Mix the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 45 minutes or until chicken juices run clear.
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129.Mexican Chicken Casserole-Elizabeth Ergle Rinder
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cheddar cheese soup
1 can Rotel Tomatoes
4 cups cooked chopped chicken (or 3-4 cooked breasts)
11 ½ oz flour tortillas
2 cups shed ched cheese
Mix all 3 soups and Rotel. Stir in chicken. In greased 13x9 dish layer tortillas then chicken mixture. Beginning and ending with tortillas. Top with cheese. Bake 30mins at 350.
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130.Hawaiian Chicken-Elizabeth Ergle Rinder
4 chicken breasts
1 can crushed pineapple
1 box stuffing mix
¼ cup butter
¼ cup brown sugar
Melt butter and mix in brown sugar. Add to dry stuffing mix with seasoning packet. Add pineapple to stuffing until moist (including pineapple juice). Place mixture into greased dish. Top with Chicken Breasts. Bake at 350 for 40mins or until chicken is done and no longer pink.
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131.Ravioli Casserole-Janet Boyleston McClain
1 jar (28 oz) spaghetti sauce
1 pkg (25 oz) frozen cheese ravioli, cooked and drained
2 c (16 oz) small curd cottage cheese
4 c (16 oz) shredded mozzarella cheese
1/4 c grated Parmesan cheese
Spread 1/2 c. spaghetti sauce in ungreased 9 X 13 dish. Layer with 1/2 ravioli, 1-1/4 c. sauce, 1 c. cottage cheese, and 2 c. mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 for 30-40 mins. or until bubbly. Let stand 5-10 mins. before serving.
*Quick, easy, and delicious!
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132. SMOTHERED CHICKEN-Jenny Rooks
3 medium boneless, skinless chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
1 small can mushrooms, drained
1/2 onion, chopped
minced garlic to taste
extra virgin olive oil
milk
water
Drizzle some EVOO onto a skillet & begin to warm over medium heat.
Add all 3 chicken breasts - begin to brown on one side. When first side is brown, flip and add chopped onion, minced garlic, and mushrooms. Continue to cook all ingredients until second side brown & remaining ingredients are well cooked. Remove all from skillet & drain excess olive oil. Add cream of chicken & cream of celery to skillet, replace to heat, stir well. Slowly add enough milk & water to desired gravy consistency (I used about 1/2 soup can each). Replace onions, garlic & mushrooms to gravy, stir well. Add chicken to skillet & cover well w/ gravy - being sure to turn chicken over to coat well on both sides. Lower heat, cover, and continue to cook for about 10 - 15 minutes.
I served over egg noodles, but would be great with rice or mashed potatoes!
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133. Cheesy Chicken Cups-Elizabeth Ergle Rinder
1 can Buttermilk Biscuits (10 biscuits)
1 cooked chicken breast, cut into small pieces
1 can Cream of Chicken Soup
2/3 cup Shredded Cheddar Cheese
1 TBS dried parsley flakes
1/2 tsp black pepper
Preheat oven to 400 degrees. Place each biscuit into a muffin pan. Press the biscuits into the holes (and up the sides) to form cups. In a bowl, combine chicken, soup, cheese, parsley and pepper. Mix well. Spoon evenly into cups.
Bake for 12-15 minutes or until golden brown.
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134. Italian Crescent Casserole-Stephanie King Hall
1lb ground beef, cooked, drained
1cup basil and garlic tomato pasta sauce (from 16-oz jar)
1can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 1/2cups shredded Italian cheese blend (6 oz)
1/4teaspoon dried basil leaves
In 10-inch skillet, mix beef and pasta sauce. Heat to boiling over medium-high heat, stirring occasionally.
Separate dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches. Press dough in side and bottom to form crust; sprinkle with 1 cup of the cheese.
Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining 1/2 cup cheese and the basil.
Bake at 375°F 15 to 20 minutes.
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135. Asparagus and Mozzarella Stuffed Chicken Breasts –Elizabeth Ergle Rinder
2-3 boneless chicken breast cut into halves
s&p, taste
8-16 asparagus spears, trimmed
1 cup shredded mozzarella cheese
1/4 cup Italian seasoned bread crumbs
Preheat an oven to 375. Grease an 8x8-inch baking dish.
Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.
Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
** (If you cannot pound flat, make a cut into center of chicken, either forming a pocket or a slit all the way through center)
Bake in the oven for 30mins until chicken is no longer pink.
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136. Homemade Jambalaya-Gifton Gammon
1 pckg Smoked Sausage cut into chunks
1 head of celery chopped
1-2 Green Bell Peppers chopped
2 Onions diced
2 large cans of stewed or diced tomatoes
2 - 3 cups of chicken stock
2 cloves of garlic minced
2 T Thyme
1 t Cloves
Salt & Pepper to taste
1 -2 T Olive Oil
In a large stock pot over medium heat drizzle olive oil once around and add your minced garlic and onions and saute add in your smoked sausage, 1 T of the Thyme and brown. Remove and set aside in a bowl. Now saute your veggies in the stock pot with all those flavors left on the bottom of the pan. Add more olive oil to help saute. Cook until softened. Add your cans of tomatoes, chicken stock and the rest of the seasonings (I love thyme so I usually add even more than above). Simmer for as long as you like but at least 30 minutes or so. This makes a lot so feel free to freeze to have dinner another night. Serve over rice :)
Options: You can also add chicken and shrimp to this meal if you like. Another option to make leftovers a little different. Add some half & half or cream at the end and then serve over fettucini noodles, it sounds odd but it is my favorite way to eat this. It's an amazing cream sauce! -------------------------
137.
Velveeta Nacho Bake-April Cullum
1 20 oz pkg Velveeta Shells and Cheese Dinner
1 lb ground beef
1 pkg taco seasoning mix
3/4 cup water
2/4 cup light sour cream
3/4 cup shredded cheddar cheese
3/4 cup salsa
1/2 cup crushed tortilla chips
Preheat over to 400. Prepare dinnter follow "basic" directions. While cooking, brown meat and drain. Add taco seasoning mix and water to meat. Simmer 5 mins.
Stir sour cream into prepared dinner. Spoon hal of dinner mix into 8 in square baking dish; top w/ layers of the mean mix, half the cheese, and the remaining dinner mix. Bake 15 mins. Top w/ salsa, remaining cheese and crushed chips. Bake uncovered 5 mins.
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138. Ribs (Seriously yummy!!)-Stephanie King Hall
1 Cup ketchup
1/2 Cup Apple Vinegar
3 Tablespoons Worchestire Sauce
2 Tablespoons Brown Sugar
1/2 Teaspoon Salt
1 Teaspoon of Liquid Smoke
Rack of Ribs
Broil Ribs in oven for 1 hour. Put on grill and baste wth sauce.
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139.Mrs. Hall's Homemade Chicken Pot Pie - Stephanie King Hall
**this recipe makes 2 pies, so you may want to cut numbers in half for less**
4-5 Boneless, Skinless Chicken Breasts
1 pkg of Lipton Dry Chicken Noodle Soup Mix (with noodles and chicken chunks)
1 large can cream of chicken soup
Chicken Broth (from chicken..although I add a cup or 2 of bought chicken broth in addition)
1 lb frozen mixed veggies
2 deep dish frozen pie crusts
1 box pillsbury refrigerated pie crust (may have to roll out to make a little thinner)
Boil Chicken (I use water and 1-2 cups chicken broth to boil) and save broth. Cool Chicken and cut into small pieces. Add frozen veggies and dry soup mix to the broth. Bring mixture to a boil and then turn down to simmer veggies until they are tender. Stir in cream of chicken soup and then add the cut up pieces of chicken Sppon mixture into 2 deep dish pie crusts. Cover the tops with refrigerated pie crusts and seal edges with a fork (remove excess). Pierce top of the crusts 4-5 times with a fork. Bake at 400 for 30-40 minutes or until top of crusts are lightly brown. We serve this by itself since it has meat, veggies, and carbs. :)
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140. Jambalya-Brenda Sheffer
Boil a whole chicken, or whatever pieces you like, debone the chicken, keep the broth, saute some polish sausage, and I add shrimp, you can add whatever kind of meat you like,
add deboned chicken, polish sausage and shrimp, in the broth
2-3 stalks of celery
1 onion chopped
1/3 C parsely flakes
1/2 tsp
garlic salt
Salt and pepper, pinch or more of red pepper (to Taste)
simmer all of that together for 45 min.
Then add 1 1/3 cup of extra long grain rice
Add more broth if needed, stir put a lid on it and let it come to a boil and reduce heat to simmer for 10 min do not take lid off for 10 min stir and cook additional 10 min. and then let it set for 10-20 min. serve with garlic bread and a salad
And This is even better the next day! ---------------------------------
141. Broccoli Chicken Casserole-Melissa Stripling
4 boneless chicken breasts
16 oz fresh broccoli florets
1 can cream of mushroom
1 tablespoon mayonnaise
1 cup shredded cheddar cheese
1 cup dry stuffing mix
Preheat oven to 350. Boil chicken until tender and shred. Steam broccoli until crisp, but tender. In small bowl, mix the soup and mayo, set aside. In 9x13 baking dish, layer chicken, broccoli, soup mixture, and cheese. Sprinkle stuffing mix over top and bake 25-30 minutes.
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142. Melissa fried chicken strips-Melissa Stripling
4-6 boneless, skinless chicken breasts (cut into strips)
2 cups buttermilk
2 cups all-purpose flour
2 eggs (blended)
2 tablespoons Morton's Natures Seasonings
-Place chicken strips in a bowl, pour buttermilk over them, refridgerate 2 hrs or overnight. (this makes for tender, juicy chicken strips)
-heat Vegetable oil in pan or frydaddy
-In a medium bowl, mix together flour and seasonings
-Have eggs (blended w/ a fork) in a seperate bowl next to the flour/seasonings mixture
-Dip each strip (3-4 at a time) in egg mixture, then flour, and place in oil fry until done (chicken will float to the top in fry daddy when done)
-Place on paper towel covered plate to absorb excess oil
***Great served with homemade mashed potatoes ------------------------------------------------
143. Oven Roasted chicken and vegetables-Melissa Stripling
1 envelope Lipton Onion soup mix
1/4 cup olive or vegetable oil (I used olive oil)
1/2 tsp garlic powder
4 bone in chicken breast halves
1 pound all-purpose potatoes cut into small chunks
2-4 carrots sliced
-Preheat oven to 450
-In a large bowl add all ingredients. Toss until chicken and veggies are evenly coated.
-In a 13x9 inch baking dish or roasting pan, arrange chicken breast side up and veggies.
-Bake uncovered, basting halfway through (w/ juices from bottom of pan).
-Cook 45 min-1 hr or until chicken is done
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144.Spicy Wrapped Chicken with Salsa-Jarrett Willis
Boneless Skinless Chicken Breasts
your favorite salsa
shredded cheese
cayenne pepper powder
salt
pepper
garlic powder
onion powder
1 Green Bell Pepper
Bacon Strips
Ranch Dressing
Place the chicken breasts in a greased casserole dish. Sprinkle both sides generously with all of the spices. After coating both sides, cover the chicken pieces with the bacon strips, then top them with the salsa, shredded cheddar cheese, and drizzled with ranch dressing. Place the peppers around the edges and season them the same as the chicken. Cover the dish with aluminum foil and cut several slits in it. Bake at 350 degrees for 35-40 minutes. This is great by itself, with Spanish Rice, or with crunched up tortilla chips.
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145. Rotel Chicken Casserole-April Cullum
4-5 cooked chicken breasts , cut into bite-sized pieces
1 lb velveeta cheese, divided (we use the spicy kind)
1 can original rotel tomatoes
1 can cream of mushroom soup
1/2 cup margarine
1 onion, chopped
1 small garlic clove (or minced garlic...about 2-3 tsp)
8 oz cooked egg noodles, (drained)
Saute onion and garlic in pan. Mix soup, rotel, and cubed cheese in separate bowl. Add to onion in pan. Simmer until most of cheese melts. Mix with chicken and cooked egg noodles. Pour into large casserole dish and bake at 350 for 30 minutes.
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146. YUMMY taco pie!!- Ashlee Baucom Mcqueen
1 1/2- 2 lbs ground beef
24 oz. jar pace picante (medium)
1 pack taco seasoning
small sour cream
shredded sharp cheddar cheese
tortilla chips
cresent rolls
Preheat oven to 350 degrees. Brown and drain meat. Press cresent rolls in bottom of baking dish. Bake for about 5 mins. In large skillet, combine picante sauce, seasoning, beef, heat to boiling. Pour on top of cresent rolls, Spread sour cream over mixture. Sprinkle cheese on top. Crush chips and cover over top. Bake 30-45 mins!! ----------------------------------
147.Chicken & Wild Rice Casserole-Lisa Mosley-Brantley
1 can french style green beans, drained
1 small onion, diced
1/2 cup mayonnaise
2 cans cream of celery soup
1 small jar of pimentos, drained
1 can of water chestnuts, drained & sliced
3 cups diced cooked chicken
1 box Uncle Ben's Wild Rice (original)
1 3/4 cups chicken stock - I omit this and cook my rice ahead of time with plain water according to directions on box.
Mix all ingredients and spread in a casserole dish. Top with shredded cheddar cheese and bake at 350 for 20 - 25 minutes.
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148. BROCCOLI, SPINACH AND CHICKEN CASSEROLE –Elizabeth Ergle Rinder
10-12 chicken tenderloins, fully cooked, diced
1-16 oz frozen pkg broccoli, cooked
1-16 oz frozen pkg spinach, thawed
1 can broccoli cheese soup
2 cups cheddar cheese
1/4 cup mayonnaise
1 tablespoon butter
salt and pepper to taste
Boil chicken tenderloins until fully cooked. Than add the broccoli and the spinach to the pot and simmer for 10 more minutes. Drain.
Dice chicken. Mix all other ingredients together. Stir in broccoli, spinach and broccoli. Put in casserole dish.
Cover and bake in a 350°F oven for 1 hour.
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149.Broccoli & Chicken Casserole-Elizabeth Ergle Rinder
3 chicken breasts, cooked and shredded
1 pkg of frozen broccoli florets (16 ounce), cooked (I usually do in microwave...just steam it a little...It'll cook more in oven!)
1 can cream of chicken soup
1/4 cup mayo
1tsp curry(optional)
1 cup cheddar cheese
1 stick of butter
1 sleeve of ritz crackers
Combine cooked chicken, cooked broccoli florets, soup, mayo, curry and 1/2 cup of cheese. Put in greased 9x13 dish. Top with other 1/2 cup of cheese. Melt 1 stick of butter and combine with ritz crackers. Top casserole. Bake 350 for 45mins-1hr
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150. My Style Italian Chcken-Cynthia Tarvin Ergle
4 chicken breasts
1/8 cup parsley
1 tomato
3 garlic cloves
1 lemon
1 cup mozz cheese (I always use more)
bacon
Preheat oven to 375 degrees. Place chicken in casserole dish, dice tomato, cut bacon into 1/2 in squares and sprinkle parsley on top. Chop up garlic and add on top. Cut lemon in half and squeeze juices onto chicken. Then put cheese on top and cover with foil. Bake 45 mins. Uncover and bake another 12 mins or until chciken is golden brown.
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151. Stuffed Cornish Hens-Cynthia Tarvin Ergle
6 T butter
1 small apple-diced
1 1/2 t sage
2 cups cornbread stuffing
3/4 cups chciken broth
Preheat oven to 400
Stir apples, sage, stuffing, and broth till moisten.
Stuff hens with mix and tie legs together.
Brush hens with remaining butter and put breast side up for 80 mins, rebrush every 20 mins.
(We always saute the apples in a pan with butter 1st. We also season the outside of the hens with sage, parsley, and a lil garlic too)!!
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152. Cheeseburger Crescent Bake-Samantha James Workman
1 lb ground beef, cooked, drained
1/2 cup ketchup
1/4 cup dill pickle relish
1 1/2 cups shredded American cheese (6 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 In 10-inch skillet, mix beef and ketchup. Heat to boiling over medium-high heat, stirring occasionally; stir in relish and 1 cup of the cheese. Spoon into ungreased 9- or 10-inch glass pie plate.
2 Separate dough into 8 triangles; roll up 1 inch on shortest side of dough. Place dough on top of meat mixture in spoke pattern with points towards center. Sprinkle with remaining 1/2 cup cheese.
3 Bake at 375°F 15 to 20 minutes.
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Set over to 400°F.
Into each muffin tins, press biscuit dough down and up the sides.
Equally divide frank and beans to each tin.
Top with cheese.
Bake 15 minutes and serve. (or time of biscuit can)
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154. CHICKEN AND ZUCCHINI BAKE
3chicken breasts cooked and cubed
4 c. zucchini
1/4 c. onion
1 (8 oz.) container sour cream
1 can cream of chicken soup
1 (6 oz.) pkg. stuffing mix
1/2 c. butter, melted
Cook zucchini and onion together until tender. Combine sour cream and soup. Combine stuffing mix and butter. Place 1/2 of stuffing mix in bottom of 9 x 13 inch pan sprayed with Pam. Layer chicken, and sour cream mixture, top with remaining stuffing. Bake 25-30 minutes at 350 degrees.
4 c. zucchini
1/4 c. onion
1 (8 oz.) container sour cream
1 can cream of chicken soup
1 (6 oz.) pkg. stuffing mix
1/2 c. butter, melted
Cook zucchini and onion together until tender. Combine sour cream and soup. Combine stuffing mix and butter. Place 1/2 of stuffing mix in bottom of 9 x 13 inch pan sprayed with Pam. Layer chicken, and sour cream mixture, top with remaining stuffing. Bake 25-30 minutes at 350 degrees.
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Cooked spinach,drained
1-2can crescent rolls
Sauce for dipping (optional)
Mix chicken,spinach and cheese. Place mixture in each crescent roll. Bake according to pkg!
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Theresa Bessette
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Tiffany Meador Stapleton
158.
•1/2 cup thinly sliced red onion
•4 whole flour tortillas (10 inch)
•1 cup shredded Monterey Jack Cheese (4 oz)
•1 container sour cream
•1 jar Salsa
Directions
In skillet over medium heat, crumble and cook sausage and onions until brown. Stir in BBQ sauce. Lay 2 of the tortillas on a flat surface. Top each with 1/4 cup cheese. Divide sausage mixture between the two. Sprinkle each with 1/4 cup cheese. Top with remaining tortillas. Heat large skillet over medium heat. Add a small amount of oil to coat bottom of skillet. Cook one quesadilla at a time until golden grown on each side, about 2-3 minutes per side. Cut into wedges and serve with sour cream and salsa.
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160. BAKED COUNTRY STYLE RIBS AND SAUERKRAUT -Amber Mills
3 lbs. or 3 to 4 country style ribs (pork)
1 med. can sauerkraut
1 tart apple, peeled and chopped
1 sm. onion, chopped
1/4 c. water
2 tbsp. brown sugar
Salt and pepper
In fry pan brown ribs; drain excess fat. Salt and pepper to taste. In baking dish combine sauerkraut, apple, onion, water and brown sugar. Arrange ribs on top. Bake uncovered 1 hour or so until ribs are tender in 325 degree oven. Check now and then.
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shredded cheese
Brown and drain beef, add seasoning and water according to directions. Place biscuits into muffin tins and press up sides. I usually "peel" away a layer or two of some of the biscuits to make enough for all 12 cups, since there are only 10 biscuits in the can...
Fill cups with beef mixture and sprinkle cheese on top. Bake in preheated oven according to directions on biscuit pkg. I serve with sour cream and salsa, with salad and corn on the side.
---------------------------Leigh England Leviner
McCormick's Montreal Steak Grill Seasoning
Cayenne Pepper Powder
Garlic Powder
Onion Salt
Worchestershire Sauce
Cook the Mac'n'cheese. After adding the cheese, mix in half-to-a-whole bag of Real Bacon Bits. Form an even number of thin but large diameter beef patties. Make the center form into a bowl with the edges being higher. Pair these off and fill ONE of each pair with the bacon/mac'n'cheese blend. Use the other of the pair of patties to cover the filled one, and mash the edges together and seal. Coat one side with Worchestershire Sauce and gently rub in. Sprinkle generously with McCormick's Montreal Seasoning, then sprinkle with all of the addition seasonings. GENTLY flip each built patty over and repeat the process. Grill these as you would any normal burger, but keep in mind that the meat is thinner in the center of the patties, so don't burn them...always keep a low heat and low flame with these. ***TO MAKE THIS MUCH EASIER*** Use a grill cage, like you would for fish or shrimp. That way, it will hold the patties together, prevent breaking and leaking, it will cook it more evenly and cook the ends together, and when you flip them, it will not break or disrupt the patties.
Serve these on your favorite toasted buns, and top with your favorite goodies. I like to top mine with A1 Steak Sauce, and sometimes with Heinz 57 instead. Meat, Carbs, Dairy, Grains, Sugar, Protein, vitamins, calcium, all in one delicious burger. And I've heard this is a huge hit with the kids!
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164. BAKED COUNTRY STYLE RIBS AND SAUERKRAUT -Amber Mills
3 lbs. or 3 to 4 country style ribs (pork)
1 med. can sauerkraut
1 tart apple, peeled and chopped
1 sm. onion, chopped
1/4 c. water
2 tbsp. brown sugar
Salt and pepper
In fry pan brown ribs; drain excess fat. Salt and pepper to taste. In baking dish combine sauerkraut, apple, onion, water and brown sugar. Arrange ribs on top. Bake uncovered 1 hour or so until ribs are tender in 325 degree oven. Check now and then.
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165. Buffalo Chicken & Potato Casserole-Courtnay Ford Reese
Ingredients:
12-15 Skinless Boneless Chicken Strips, not cooked
1/4 - 1/2 cup buffalo sauce (I use Frank's)
1 - 24 oz bag shredded potatoes, thawed
1 cup of ranch dressing
1 1/2 cup shredded cheddar cheese
1 can cream of celery soup
Directions: Heat oven to 375. Spray 13x9 inch baking dish with cooking spray. In a large bowl stir together potatoes, dressing, soup, 1/2 cup cheese, and 1/4 cup of buffalo sauce. Pour mixture into baking dish.
In same bowl, place chicken strips and 1/4 cup of buffalo sauce (use more if needed). Coat each strip with sauce. Then spoon chicken and sauce over the potato mixture.
Cover with foil and bake for 30 minutes. Take out and remove foil. Top with 1 cup of cheese. Bake uncovered for another 30 minutes or until potatoes are tender and chicken is done.
*Optional - When serving, drizzle your potatoes with additional buffalo sauce or ranch. Or serve ranch dipping sauce along side the tenders.
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1 1/2 lbs Boneless, skinless chicken breast or tenderloins
1 c water
1 pkg Knorr Vegetable soup mix
1/2 cup sour cream
Melt butter in skillet over med-hi heat. Brown chicken, turning occasionally, 5 minutes.
Stir in water and soup mix. Bring to a boil over high heat. Reduce to low and simmer covered, stirring occasionally, 10 minutes or until chicken is no longer pink. Remove chicken to serving platter and keep warm.
Remove skillet from heat and stir in sour cream. Spoon sauce over chicken and serve over egg noodles. Hubby added a little parmesan over the noodles and said it was great...the only thing I added was a little salt to the noodles.
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1 lg. onion, chopped
1 stick butter
1 big block Velveeta cheese (2 oz)
1 8 oz. box spaghetti
1 can Rotel
In a large pot, simmer chicken on low heat in water (just enough water to cover). Remove from pot when chicken is tender (about 90 minutes). Cook spaghetti in the same water the chicken was stewed in.
Melt butter in a large saucepan. Sauté onion in butter. Add rotel and cut up cheese in small cubes. Add to mixture, constantly stirring.
Drain spaghetti but reserve liquid. Add spaghetti and chicken to cheese mixture. Add extra chicken broth, if needed, for a moister casserole.
*I think I will cut my chicken in bite size pieces. It's easier for the kiddos.
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Stacey Boggs Chafin
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169.Chicken Crescents-Chanelle Midyette Tallmage
2 chicken breasts
1 tsp sage
4 oz cream cheese
1-8 ct can crescent rolls
1/2 stick butter, melted
Salt and pepper to taste
Corn flakes
Boil chicken with sage until tender (reserve 1/4 c. Chicken broth). Preheat oven to 375 degrees. Chop chicken in pieces and blend in salt, pepper, cream cheese and broth. Mix well and spoon onto crescent triangles and roll up and place in baking dish. Brush rolled crescents well with butter. Sprinkle with crushed cornflakes and bake until brown (abt 15-20 mins).
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170. Easy Chicken Pot Pie-Melanie Kitchings Pniewski
one rotiserrie chicken
2 cans of potato soup
2 cans of cream if chicken soup
1 large can of veg all.
Pillsbury pie crust
Mix together and pour into a pie dish that you have lined with Pillsbury pie crust and then make the lattice on the top with more crust. Cook until crust is golden brown...enjoy!
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171. Stir Fry- Jasmine Rita Jones
1lb boneless skinless chicken breast
1/3cup bbq sauce
1/3cup honey mustard
1/2 cup water
stir fry veggies
1. cut chicken and veggies (if not frozen)
2. cook chicken in 1tsp of oil until browned
3. add veggies and 1/2 cup water and cook until veggies are tender
4. add sauce and simmer for 3-4 mins (i pre-mix the sauces in a small bowl)
5. serve with rice or just eat it plain
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172. Baked Chicken stuffed with provolone and Roma tomatoes-Faith Ryan
4 thin chicken breasts
4 slices of provolone cheese
8 slices of fresh Roma tomatoes
Marinate or season your chicken as you like, add cheese and tomato to 1/2 of chicken breast fold over. Secure with a toothpick. Sprinkle with parsley and or breadcrumbs. Bake at 350 degrees for 25-30 mins depending on the size of the chicken breast.
4 thin chicken breasts
4 slices of provolone cheese
8 slices of fresh Roma tomatoes
Marinate or season your chicken as you like, add cheese and tomato to 1/2 of chicken breast fold over. Secure with a toothpick. Sprinkle with parsley and or breadcrumbs. Bake at 350 degrees for 25-30 mins depending on the size of the chicken breast.
3/4cup water
1packet of taco seasoning
3/4cup sour cream
1cup salsa
2cups of shed cheese
Brown meat,drain. Add taco seasoning and water. Simmer 5mins. Boil noodles from macncheese dinner. Drain,add sour cream and cheese packet to noodles.
Spoon half noodle mixture in bottom of dish,1/2 meat mixture and repeat. Top with 1cup cheese. Cover and Bake at 400 for 15mins. Top with salsa and other cup of cheese. Bake uncovered 5more mins!
175. Having Broadview Burgers (It's a better version of sloppy joes!)- Brenda Sheffer
Hamburger browned and drained, w/ green peppers and onions
1/4 C white vinegar
1/2 C water
1/4 C ketchup
3 TBS Br sugar
1/2 tsp chilli powder
1/2 tsp dry mustard
1 C tomato juice
Salt & Pepper to taste ( can add green chillies, jalepenos, red pepper to taste)
simmer for 45 min. and put on hamburger buns and wrap in wax paper (so the buns steam) and serve w/ fries, slaw, and pot of beans seasoned w/ tomatos and green chillies, and chipped ham
1 cup shredded sharp cheese pepper garlic salt
Cube chicken add pepper and garlic salt sauté until cooked through. In mixing bowl mix everything together. Put 2 triangles of croissants together to make one. Add some chicken mixture, fold croissant over and pinch edges, put on greased pan in oven on 370 until brown , about 10 min
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1/2 teaspoon garlic powder
1 can Rotel
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the Rotel, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is
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178.Chicken Divan with Jasmine Rice-My Dad's recipe- Elizabeth Bassham Swift
Easy and fabulous.
Put cooked broccoli in bottom of a greased casserole. Add cooked chicken on top. Then pour mixture of 2 cans cream of chicken soup, 8 oz sour cream, 1 cup mayo, 1 cup cheddar cheese, one T lemon juice and 1.5 T of curry powder, S&P. Top with parmesan and cheddar cheese and bake covered at 350 for 45 minutes. Uncover the last 10 minutes to let the cheese brown. Serve over rice. This is delicious!
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180.Velveeta Chicken Spaghetti-Ivey Byers Carroll
(freezes well UNBAKED)
3/4 C Butter
1 small can english peas (I use a large can)
1 small jar chopped pimento
1 large onion chopped
1 large green pepper chopped
1 small can ripe olives chopped
1 can rotel tomatoes (mild)
1 12oz package spaghetti noodles
1lb velveeta cheese
1 can mushrooms (stems & pieces)
1 fryer cooked and cut up in bite size pieces (I use boneless skinless chicken breasts)
Cook chicken and save the broth. Saute peppers & onions in butter. Add peas, mushrooms, tomatoes & pimentos. Stir in cheese until melted, simmer for a few minutes then pour over chopped chicken and set aside.
Cook spaghetti in chicken broth (do not drain spaghetti) and add to other mixture. Place in 2 dishes and sprinkle with paprika. Cover with foil.
Bake at 350 until bubbly, uncover and bake a few more minutes. Serve with parmesan cheese.
*Don't use as much water to cook chicken/spaghetti as you normally would bc you are NOT draining it.* I use enough to cover the ingredient and that's it.
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8 oz velvet prepared cheese cut up.
Preheat oven to 350 degrees.
Prepare stuffing mix as directed on the package. (I use chicken broth instead of water). Stir in other ingredients and mix well.
Spoon into 2 qt baking dish. Bake 30 minutes or until heated through.
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182. Steak & Onions- Wildalys M. Alvira Gaud
1 tsp. Minced Garlic or 2 cloves garlic, minced
1 tsp. coarse ground black pepper
1 tsp. Goya Adobo All-Purpose Seasoning with Pepper (you can sub with season salt or salt and pepper)
1/4 tsp. oregano
1/4 cup White Vinegar
2 lbs. cubed beef steaks (1/4 inch thick slices)
2 tbsp. Olive Oil
4 large onions, sliced very thin
Water
In a small bowl, combine salt, pepper, oregano, garlic and one tablespoon of the olive oil. Mix together to form paste and rub the paste on both sides of the steak.
Heat a large non-stick skillet over medium-high heat. Add the rest of the olive oil and the white vinegar.
Add the steaks and add enough water to cover the steaks.
Add the sliced onion on top of the steaks and cook until the meat is fully cooked, about 15 to 25 minutes, watching carefully that the water doesn’t evaporate. If it does, just add more water. Sometimes I cut strips of green pepper (stir fry style) and also add it on top of the steaks along with the onions.
Also, make sure to turn the steaks over once, halfway through cooking. If the onions end up in the bottom, it’s ok, because you want them to cook and be tender and not crispy.
1 egg beaten
3 cups plus 3 tbs Milk
1.5 plus 3 tbs flour
Heat oil in pan. Pound meat. Season with s&p. Combine the egg with 3tbs of milk. Put 1.5 cups of flour in a dish and season it w s&p. Dredge the steaks in four shaking off the excess. Dip steaks egg was & back in flour. Fry steaks for 3 minutes on each side. Place in a plate s&p it pour off oil, leaving 1/4 of oil and bits over medium heat add 3 tbs of flour and cook 3-4 minutes whisking consistently. add 3 cups of milk, 1/2 cup at a time, whisking. Bring to a boil, reduce to sim. Salt and lots of pepper 8-10 minutes!!!
Enjoy, bc I surely did!!
2 cups shredded cheese (i use mild)
1/2 can milk (pour in the soup can)
shrimp (i buy frozen salad shrimp and use about half the bag-let them un-thaw before cooking)
Mix soups and milk together (i just fill one of the empty soup cans about half way)
and warm them on low while noodles boil. The milk is used so the soups wont be as thick
Sautee shrimp with garlic, salt, and pepper
Mix shrimp and soup mixture together
Top with cheese
Bake at 350 degrees for about 30 minutes
This is SO yummy :)
Vanessa Claros De Garcia
1 small onion, chopped
2-3 tomatoes, diced
4 potatoes, diced (the smaller you dice them, the faster they will cook)
1 small green pepper, diced (you can add jalapeno if you like spicy)
cilantro, chopped (optional)
salt and pepper, to taste
Queso Fresco or Monterey Jack cheese, shredded (optional)
In a skillet begin to cook the meat, add salt and pepper. When the meat is practically done, add the remaining ingredients (except for the cheese). Cook on medium heat, stirring occasionally, until potatoes are tender. When potatoes are ready, add cheese, and serve when cheese has melted.
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215.BALSAMIC BAKED CHICKEN-Angela Roberts
1 bag fresh spinach
4 chicken breasts
4 roma tomatoes
1 package Good Seasons Italian Dressing Mix
Balsamic vinegar
Parmesan cheese, freshly grated
Pasta (I used angel hair)
Use a 9 X 13 pan. Spray with cooking spray and spread entire bag of spinach in bottom. Salt and pepper each chicken breast and put on top of spinach. Chunk up tomatoes and scatter on top of chicken. Make dressing using package directions, EXCEPT replace the amounts of white vinegar and water with balsamic vinegar. Also, I used slightly less oil than was required. Whisk all together and pour entire amount over the dish. Bake 350* for about 25 minutes. Sprinkle Parmesan cheese over top and bake another20 minutes or until chicken is cooked through.
Serve over pasta.
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216. Sweet and spicy bacon chicken-Jessica cantrell
4 chicken breast cut into thirds (or chicken tenders)
bacon
chili powder
garlic powder
salt & pepper
brown sugar
cooking spray
Sprinkle chicken with salt & pepper, chili powder and garlic powder. Wrap piece of bacon around each. Roll into brown sugar. Place into greased baking dish and back at 400 degrees for 30-40 min or until chicken is done and bacon is slightly crispy. May also grill.
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217.Skillet Chicken Parmigiana-Samantha James workman
4 boneless skinless chicken breast halves (about 1 1/4 lb)
1/3 cup Progresso® Italian-style dry bread crumbs
1/3 cup grated Parmesan cheese
1 Egg
2 tablespoons olive or vegetable oil
2 cups tomato pasta sauce (any variety)
1/2 cup shredded mozzarella cheese (2 oz)
1 Between sheets of plastic wrap or waxed paper, flatten each chicken breast half to 1/4-inch thickness. In shallow dish, mix bread crumbs and Parmesan cheese. In another shallow dish, beat egg. Dip chicken into egg, then coat with bread crumb mixture.
2 In 12-inch skillet, heat oil over medium heat. Cook chicken in oil 10 to 15 minutes, turning once, until no longer pink in center. Pour pasta sauce around chicken in skillet; heat until hot. Sprinkle mozzarella cheese over chicken.
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218.Coca-Cola Sticky Wings:Renee Adult Diego
4lb bag chicken wings (frozen or thawed)
12oz can Coca-Cola
1/4 cup soy sauce
1 1/2 cups brown sugar
garlic & onion powder
Preheat your oven to 325.
Mix coke, sugar & soy sauce together and set aside. Generously sprinkle chicken with garlic and onion powder. Place in a single layer on a heavily foiled baking sheet with an edge. (As a matter of fact, this is where I recommend using a foil roaster you can throw away because these babies are stickkkkky!) Once arranged, pour over coke mixture. Bake for 2-2.5 hours, turning every 30 min. Allow to cool at least 5 minutes. Just do it..I know it's hard:)
*these are tender, fall off the bone, sticky, sweet and delishhh!
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219.Chicken Burritos-Melissa stripling
8 8- to 10-inch flour tortillas (I used corn bc that's what I had on hand)
1 1/2 cups shredded, cooked chicken (can also use beef or pork) I did 3 boneless, skinless chicken breasts
1 cup bottled salsa
1 3 1/8 oz can jalapeno flavored bean dip (did have this on hand so I mashed a can of drained pinto beans w/ my potoato masher and added a few drops of hot sauce)
1 tsp fajita seasoning (made my own w/ garlic powder, onion powder, chili powder, ground cumin, cayenne, 1 crushed chicken boulin cube)
Shredded moterrey jack cheese
-wrap tortillas in foil; heat at 350 for 10 minutes
-in a large bowl, mix together chicken, 1 cup salsa, bean dip, and seasoning.
-to assemble, spoon 1/3 cup meat mixture onto each tortilla near one edge. Top mixture shredded cheese.
-fold sides in and roll up, starting from end with filling. Place filled tortillas, seam-side down, in a greased 3-quart rectangular baking dish.
-Recipe didn't call for this, but I topped them with remaining salsa and cheese.
-Bake at 350 for 30 min.
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220.Maniladas with White Cheese Sauce- Mixture of Mexican and Italian. -Alexa Veronee's
Ok you'll need alot!!!!
Materials~
1. Manicotti Shells (8 oz package)
2 .2 tblspoons of olive oil
3. 1 Vidalia Onion (chopped)
4. 2 Cloves of Garlic (minced)
5. 1 Rotisserie Chicken (shredded)
6. Salt and Ground pepper
7. 4 Roma Tomatoes ( seeded and diced)
8. 3 tblspoons of chopped cilantro leaves
9. 1/2 cup of Sour Cream
For the White Cheese Sauce~
1. 3 tblspoons of butter
2. 3 tblspoons of all purpose flour
3. 2 cups of heavy cream (room temp.)
4. 2 cups of fontina cheese (grated)
5. 1/4 tspoon of nutmeg (grated)
6 .Salt
Directions~
1. Preheat oven to 400 degrees F.
2. Boil Manicotti Shells in salted water for 8 minutes
3. Drain reserving 1/2 of pasta water and set shells beside.
4. In a large skillet heat oil over medium heat, saute onions till translucent about 3 min., add garlic and then saute one more min.
5. Remove pan from heat and mix in chicken, tomatoes, cilantro, and sour cream
6. Set Aside.
Directions for White Cheese Sauce~
1. In a medium sauce pan, melt butter over medium heat, add flour and cook for 2 min,whisk in heavy cream and bring down to a simmer. Then add cheese and nutmeg and stir until melted. Season sauce with salt, to taste.
To Assemble~
1. Reduce oven to 350 degrees F.
2. Stuff Manicotti Shells with chicken mixture and place into a 9x12 in baking dish.
3. Pour white cheese sauce over top of shells
4. Bake 30 min in oven until white cheese sauce is bubbling!!!
Now Eat and ENJOY!!!!
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221.Pizza Bubble Ring-Melissa stripling
6-8 tbs melted butter
1 tsp italian seasoning
1/2 tsp garlic powder
2 can Pilsbury Golden layer flaky biscuits
40 slices round pepperoni
8 oz block mozzarella cheese, cut into 20 pieces
1/4 cup grated parmesan cheese
1 1/4 cup heated pizza sauce
~Heat oven to 350. Spray fluted pan with cooking spray. In small bowl mix melted butter, italian seasoning, and garlic powder. Set aside.
~Seperate 1 can of biscuits into 10 biscuits. Press or roll them into 3 in circles. Place 2 slices of pepperoni in the center of each and top w/ slice of cheese. Bring dough up around filling; press edge to seal and shape into ball. Roll each ball in butter mixture and place in fluted pan making one single layer w/ 10 pizza balls. Sprinkle parmesan cheese on top.
~Repeat with second can of biscuits and top with remaining parmesan cheese. Pour remaining butter over top.
~Bake 33-38 minutes or until golden brown.
~Serve w/ heated pizza sauce for dipping.
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222.Breaded Garlic and Herb Meatballs-jarrett Willis
Ground Beef
1 tsp Rosemary
1 tsp Oregano
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Salt
1/4 tsp Pepper
Italian Style Bread Crumbs
1-2 Egg(s)
1/4 cup Milk
In a bowl, whisk the egg and milk. In a separate bowl, mix the spices well, then pour them onto a plate. Pour a generous amount of bread crumbs on another place. Form the ground beef into meatballs.
Roll the meatballs in the spice mixture, covering them, then gently dip them and completely coat in the egg mixture, then roll and cover completely and generously with the bread crumbs. Bake (on an elevated rack if you have one) for 20-25 minutes at 425 degrees, turning once halfway through. Take them out and put them on spaghetti with sauce, or just pour some spaghetti sauce over the meatballs and enjoy!
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223.taco stack-Renee Ault Diehl
2 cups cooked, shredded chicken mixed with 1 can of Rotel (or salsa)
2 cups shredded sharp cheddar cheese
1 can black beans, drained & 1 can mexi-corn, drained, mixed together
9-10 soft flour tortillas
Simply layer chicken mixture & cheese, then another layer with black bean/corn mixture topped with cheese, continue til you are out of tortillas or chicken! :) Top with more cheese. Bake at 350 for 35 minutes, turn heat up to 400 and brown cheese on top for about 10 min. Serve with guacamole & more salsa.
Easy and filling, and kind of impressive looking:)
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224.Oven Fried Chicken-Melissa Rains tindall
Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.
Mix in a Gallon Size Ziploc or Large Bowl:
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika
Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.
Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.
Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated. Place each piece of chicken in the pan. Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.
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225.eggplant lasagna- Elizabeth Bassham Swift
Brown 2 lbs lean ground beef with 2 celery stalks, half an onion, a little fresh garlic, seasoning salt, and pepper. Drain the fat. Cut two (unpeeled) large Eggplant into 2 inch wide strips. Brush with olive oil, salt and parsley and sautee on the stovetop until softened (maybe 5 minutes per batch). In a mixing bowl, combine 32 oz Ricotta with 2 eggs and 2 T dried Italian herbs.
In an 11 x 9 glass baking dish, layer Eggplant, then the meat,then the Ricotta mixture, then a large jar of your favorite spagetti sauce, then top with 4 cups cheese. I used 2 cups mozzarella and 2 cups Italian blend.
Bake covered for 45 minutes at 350 degrees. Then bake uncovered until cheese is a little brown, 10 minutes or so.
Take out of the oven and let "set" for about 45 minutes. Cut into squares and enjoy!
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226.Cheesy Chicken Ranch Lasagna-Cynthia train Ethel
2 (12 oz) cans evaporated milk
1 (1 oz) pkg. Hidden Valley dry Salad Dressing & Seasoning Mix (not the dip blend)
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked
1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated
Combine evaporated milk and Ranch dressing and pepper in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly. Layer half of lasagna noodles, chicken, sauce, and cheese in well-greased 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.
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227. Burrito pie-Jessica Burt
2 pounds ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried beans
12 (8 inch) flour tortillas
9 ounces shredded Colby cheese
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
3.Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
4.Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
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228.Quick Chicken & Rice Burritos-Jessica Cantrell
1 (12.5 oz) can Swanson Canned Chicken, drained
1 pkg McCormick Chicken Taco Seasoning mix
1 (10 3/4 oz) can Campbell’s Condensed Tomato Soup
1 3/4 cup water
1 1/2 cup uncooked instant white rice ( like Minute Rice)
1 1/2 cups shredded cheddar cheese
12 flour tortillas
Add chicken to a skillet and break up into pieces.
Mix in the seasoning mix, soup, water, and rice. Bring to boil over medium heat.
Reduce heat to simmer and cover. Cook for 5 minutes until the rice is tender and water is absorbed.
Place 2 Tbsp of shredded cheese in the center of each tortilla. Add some of the chicken/rice mixture to the center on top of the cheese and roll up burrito style.
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229-Oven Fried Pork Chops-melissa stripling
Ingredients
4 pork chops, trimmed
2 tablespoons butter, melted
1 egg, beaten
2 tablespoons milk
1/4 teaspoon black pepper
1 cup herb-seasoned dry bread stuffing mix, or mix your favorite dry seasonings in w/ plain bread crumbs (I like Morton's Nature's Seasonings, Lawry's is good as well)
Directions
1. Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9x13 inch baking pan.
2. Stir together egg, milk and pepper. Dip pork chops in egg mixture, coat with stuffing mix and place in pan.
3. Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear
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230.Mini meatloafs:-Melissa stripling
Use same ingredients as you would your regular meatloaf. Spray muffin pan w/ nonstick spray. Form "mini" loaves and place in each muffin slot, and brush topping ontop and bake @ 350 for one hour. The kids love it!!!!
My favorite meatloaf:
1 lb ground beef
1 envelope onion soup mix
1 diced onion
1 cup bread crumbs
2 eggs
Mix all together and form into loaf in shallow pan or mini loaves in muffin pan. I like to top it with Sweet Baby Ray's bbq sauce. OR you can go the traditional route and mix together ketchup, brown sugar, and worchestire sauce for the topping.
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231.creamy baked chicken-Shelley Gierka Hathcock
1 c. herb seasoned stuffing mix
1 10 oz. Can Cream of Chicken Soup
2 tbs Parmesan cheese (opt.)
Garlic powder (opt.)
¼ c. melted butter
4 whole chicken breasts (or a pack of chicken breast tenderloins, this is what I prefer)
¼ c. dry white wine
4 slices Swiss cheese
Arrange split, skinned, and boned chicken breasts (or breast tenderloins) in a lightly greased 13x9 in. baking dish. Combine soup and wine; stir well. Spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. Drizzle butter over stuffing. If desired, sprinkle with garlic powder and Parmesan cheese. Bake at 350 for 45 to 55 minutes.
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232.chicken marsala-Angie Widener
2 lb chicken tenders sprinkled with salt and freshly ground pepper and dredged in flour
1 cup olive oil
Cook chicken in oil until golden brown and remove to a plate.
Discard contents of pan.
To the same frying pan, add 1/2 stick of sweet, salted REAL butter and 1 lb fresh sliced mushrooms ( I used bella baby) and cook for about 5 minutes. Lightly salt and pepper the mushrooms while sautéing.
Add 1 cup Marsala wine ( Not being a wine connoisseur, I blindly chose what was available at Publix---Cribari Cellars California Marsala, and it worked)
1/2 cup white wine ( I used Publix white cooking wine)
1 cup chicken broth
Cook until it is reduced some and the strong alcohol smell is gone...about 7 minutes.
Add 4 TBSP heavy cream and turn off heat.
Add chicken back to pan and spoon some of liquid onto the chicken.
Serve with buttered pasta.
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233. Buffalo Chicken Crescents-Jessica Cantrell
8 fully cooked fried chicken fingers (I used frozen Tyson crispy chicken strips)
4 slices provolone cheese, cut in half
1 can crescent rolls
buffalo wing sauce
ranch dressing
Preheat oven to 375. Separate crescent rolls into 8 triangles. Pour wing sauce into a bowl. Place one half slice of provolone cheese on top of crescent roll. Dunk chicken finger into wing sauce and place on top of cheese. Roll up crescent and place on cookie sheet. Repeat with remaining chicken fingers and crescents. Bake for 18-20 minutes or until golden brown.
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234.Ground Beef Casseole...Pinterest-Melissa Stripling
1 can cream of chicken (or mushroom) soup
1 1/3 cup water
1 cup MINUTE rice
1 packet Italian seasoning
chicken (you can use any kind of chicken. I use about 7-8 pieces of
tenderloin just because that's what we usually have on hand)
3/4 cup cheese
Cook chicken with a little bit of the Italian seasoning and then cut
into bite-size pieces. While the chicken is cooking, I mix together the
soup, water, seasoning, half of the cheese and rice in an 8x8 baking
dish. Mix well, making sure all the rice is covered. Stir in chicken
pieces and top with remaining cheese.
**If using instant/Minute
rice, you do NOT have to pre-cook rice. Only pre-cook rice if it is
regular rice since it may not completely cook in the oven.
Cover with foil and bake at 350º for 30 minutes, a little longer if cheese on top isn't melted.
I serve this in a bowl, just because it's easier when it's hot.
It thickens as it cools, though, making it easier to cut & serve.
Hope you enjoy! It's a family favorite at our house!
**You can also make this recipe "Mexican-style"! Just use taco seasoning instead of Italian seasoning!**
237. Balsamic glazed london broil-Jacquelyn Kane
1 (3-pound) London broil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup balsamic vinegar
1 tablespoon packed brown sugar
1 garlic clove, smashed and peeled
1 bay leaf
Directions
Preheat the broiler and line a rimmed baking sheet with foil.
Season the meat with the salt and pepper. In a large skillet over low
heat, combine the vinegar, brown sugar, garlic, and bay leaf. Simmer
until the liquid has reduced by half and is a syrupy consistency, about 5
minutes. Discard the garlic and bay leaf.
Put the meat on the
baking sheet and slather it with the glaze. Broil the meat 4 inches from
the heat until it reaches the desired level of doneness, about 4 to 5
minutes per side. Remove from the broiler to a cutting board and let
rest for 5 minutes. Thinly slice the meat against the grain and transfer
it to a serving platter.
Cook’s Note: When using the broiler, crack the oven door open so the meat does not burn.
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238. Prime Rib or London Broil-Renee Ault Diehl
- 1 prime rib roast (size doesn't matter)
- ½ cup kosher salt
- ¼ cup rosemary
- ¼ cup horseradish powder
- ¼ cup garlic powder
- 1⁄8; cup cracked black pepper
- Combine seasonings, and rub into roast.
- Let sit while oven preheats to 375.
- Place roast in broiling pan, fat side up or bone side up.
- Bake for 45 minutes.
- Turn oven off, DO NOT OPEN OVEN.
- One hour before serving, turn oven back on 45 minutes.
- Take rib out, LET STAND FOR 15 MINUTES.
- This is VERY important, it allows the juices to distribute.
- Do not carve "ahead of time", either. Scrape off the salt "shell." The meat directly underneath that will be very salty, but that's usually the fatty part that no one eats, anyways. The rest of it will be fine, I PROMISE!
- Serve with au jus and horseradish sauce.
