What you need:
1-1/2 (9 ounce) packages refrigerated cheese tortellini
3 tablespoons Butter
1-1/2 small onion, chopped
1-1/2 (8 ounce) packages cream cheese
3/4 cup grated Parmesan cheese
3/4 cup milk
fresh mushrooms, sliced
1-1/2 (10 ounce) packages frozen chopped spinach, thawed and drained
cherry tomatoes, halved
What you do with it:
Cook tortellini according to package directions.
Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach.
Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.
After dinner comments: This turned out amazing! The above recipe made enough for about 8 people, so you can cut it down by what you think, and how much you need. I also added some sliced up sun dried tomato sausage with the onions and that added a GREAT taste! Also, i put it about 2 Tablespoons of italian seasoning. Oh gosh....so good!
Enjoy!
Wednesday, December 17, 2008
Tuesday, December 16, 2008
Crunchy Chicken and Potatoes Au Gratin
What you need:
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese
What you do:
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.
My after dinner comments: I used a 13x9 pan and it worked perfect! I also made it the day before and then put it in a 350 deg oven for about 20 minutes to heat the next night.
CRUNCHY CHICKEN
What you need:
2 chicken breasts, cooked and deboned
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup butter
40 buttery round crackers
What you do:
Preheat oven to 350 degrees F (175 degrees C).
Chop chicken into small pieces and place in a 9 x 13 inch baking dish.
Mix soup and sour cream and pour over chicken. Dot with butter or margarine. Crumble crackers finely and put on top of chicken mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.
After dinner comments: Ok, so this was SO SIMPLE! and it was awesome! Everyone loved it! I didn't add anything except when i cooked up the chicken pieces before i put it in the cassarole dish, i added some garlic powder and some italian seasoning. If i had not of put that in, it might have been a little bland, and next time, i think i might add some corn or peas to the mix. Oh...and i used cream of mushroom in stead of cream of chicken. =)
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese
What you do:
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.
My after dinner comments: I used a 13x9 pan and it worked perfect! I also made it the day before and then put it in a 350 deg oven for about 20 minutes to heat the next night.
CRUNCHY CHICKEN
What you need:
2 chicken breasts, cooked and deboned
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup butter
40 buttery round crackers
What you do:
Preheat oven to 350 degrees F (175 degrees C).
Chop chicken into small pieces and place in a 9 x 13 inch baking dish.
Mix soup and sour cream and pour over chicken. Dot with butter or margarine. Crumble crackers finely and put on top of chicken mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.
After dinner comments: Ok, so this was SO SIMPLE! and it was awesome! Everyone loved it! I didn't add anything except when i cooked up the chicken pieces before i put it in the cassarole dish, i added some garlic powder and some italian seasoning. If i had not of put that in, it might have been a little bland, and next time, i think i might add some corn or peas to the mix. Oh...and i used cream of mushroom in stead of cream of chicken. =)
Friday, December 12, 2008
Worlds Best Lasagna!
Note: This takes about 3 hours to make...so give yourself some time!
Here is what you need:
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Here is what you do with it:
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
My after dinner comments: I loved this! I didn't have any ground meat. (i usually don't use ground beef for anything, i use all ground turkey) so i eliminated that element, and i only had one can of tomato past and one can of sauce, so i added a can of tomaoto soup...kind of thick like the paste, kind of saucey like th sauce... =) . The pan i used was not deep enough for all the noodles and sauce and everything but i managed to cram it all in. Then, ofcourse, it overflowed into the oven. Luckly, the oven that i use has many recipe overflows in the bottom of it, so it blended. At one point in the cooking time, you have to take off the foil from the dish, so i just flipped it upside down adn layed it on the lower rack so that it could catch the droppings from the lasagna. I know...i'm smart! The dish turned out wonderful! I shoudl have let it cool longer, but it was great anyways! I think this would be best if made the day before it was needed. Cause everyone knows lasagna is best the second time around! Oh...and i didn't have any mozzarella slices to i used provalone instead. No difference! It's cheese, it's yummy, it improves any dish!
Would i make this again? Yes...only do it the day before!
Here is what you need:
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Here is what you do with it:
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
My after dinner comments: I loved this! I didn't have any ground meat. (i usually don't use ground beef for anything, i use all ground turkey) so i eliminated that element, and i only had one can of tomato past and one can of sauce, so i added a can of tomaoto soup...kind of thick like the paste, kind of saucey like th sauce... =) . The pan i used was not deep enough for all the noodles and sauce and everything but i managed to cram it all in. Then, ofcourse, it overflowed into the oven. Luckly, the oven that i use has many recipe overflows in the bottom of it, so it blended. At one point in the cooking time, you have to take off the foil from the dish, so i just flipped it upside down adn layed it on the lower rack so that it could catch the droppings from the lasagna. I know...i'm smart! The dish turned out wonderful! I shoudl have let it cool longer, but it was great anyways! I think this would be best if made the day before it was needed. Cause everyone knows lasagna is best the second time around! Oh...and i didn't have any mozzarella slices to i used provalone instead. No difference! It's cheese, it's yummy, it improves any dish!
Would i make this again? Yes...only do it the day before!
Wednesday, December 10, 2008
Corn Bread Hamburger Pie
What you need:
1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 (10.75 ounce) can condensed tomato soup, undiluted
1/4 cup salsa
2 tablespoons ketchup
1 tablespoon steak sauce
1 (8.5 ounce) package corn bread/muffin mix
Minced fresh parsley
What you do with it all:
In a 10-in. ovenproof skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the soup, salsa, ketchup and steak sauce if desired. Prepare corn bread batter according to package directions; let stand for 2 minutes. Spoon over beef mixture. Bake at 400 degrees F for 15 minutes or until lightly browned. Sprinkle with parsley if desired.
My after dinner comments: This is very yummy, however, the cooktime was a lot longer the 15min. I cooked it for about 45 mins. Maybe that was because i used more of the ingerdients to make it bigger, but the cornbread never got totally firm...which was a bummer. But...what did work out was wonderful!
1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 (10.75 ounce) can condensed tomato soup, undiluted
1/4 cup salsa
2 tablespoons ketchup
1 tablespoon steak sauce
1 (8.5 ounce) package corn bread/muffin mix
Minced fresh parsley
What you do with it all:
In a 10-in. ovenproof skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the soup, salsa, ketchup and steak sauce if desired. Prepare corn bread batter according to package directions; let stand for 2 minutes. Spoon over beef mixture. Bake at 400 degrees F for 15 minutes or until lightly browned. Sprinkle with parsley if desired.
My after dinner comments: This is very yummy, however, the cooktime was a lot longer the 15min. I cooked it for about 45 mins. Maybe that was because i used more of the ingerdients to make it bigger, but the cornbread never got totally firm...which was a bummer. But...what did work out was wonderful!
Tuesday, December 9, 2008
Mushroom Burger Stew
What you will need:
1 pound ground beef
1 small onion, chopped
4 cups water
4 medium potatoes, cubed
5 medium carrots, chopped
1 (14.5 ounce) can stewed tomatoes
1 envelope onion soup mix
salt and pepper to taste
1/2 pound fresh mushrooms, quartered
What you do with all that:
In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the water, potatoes, carrots, tomatoes, soup mix, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender. Add mushrooms; simmer 5 minutes longer.
My after dinner comments:
This is a GREAT stew. It tasts yummy and is hearty and just leave you feeling all warm inside! When i make it, i also add a bag of frozen corn and whatever else i have in the fridge that needs to be used up. I served it with some buttered bread and it was a hit!
Will i make it again: YES! Many times!
P.S. I am going to try it in a crock pot tonight, so i will update how that turns out.
1 pound ground beef
1 small onion, chopped
4 cups water
4 medium potatoes, cubed
5 medium carrots, chopped
1 (14.5 ounce) can stewed tomatoes
1 envelope onion soup mix
salt and pepper to taste
1/2 pound fresh mushrooms, quartered
What you do with all that:
In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the water, potatoes, carrots, tomatoes, soup mix, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender. Add mushrooms; simmer 5 minutes longer.
My after dinner comments:
This is a GREAT stew. It tasts yummy and is hearty and just leave you feeling all warm inside! When i make it, i also add a bag of frozen corn and whatever else i have in the fridge that needs to be used up. I served it with some buttered bread and it was a hit!
Will i make it again: YES! Many times!
P.S. I am going to try it in a crock pot tonight, so i will update how that turns out.
Monday, December 8, 2008
Carmalized Onions and Blue Cheese Orzo
What you neeed to make it:
1 pound uncooked orzo pasta
2 tablespoons butter
3 tablespoons olive oil
4 onions, sliced
6 1/2 ounces blue cheese, crumbled
3 1/2 ounces mascarpone cheese
2 cups shredded spinach
salt and pepper to taste
What you do with all that:
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.
While pasta is cooking, heat butter and oil in a large skillet over low heat. Cook onion in this mixture until golden brown, 20 to 30 minutes.
In a large bowl, combine blue cheese, mascarpone and onion and mix well. Toss cheese mixture with spinach and pasta, season with salt and pepper and serve.
My after dinner comments:
I felt that there was too much of a blue cheese flavor, but that could be becuase i am not a HUGE fan of blue cheese. I'll eat it, but if there is another option, i'd pass on the blue cheese. It was actually kind of strange, cause when you take a bite, you taste the sweet carmalized onions and then you taste the blue cheese and it's very odd, but strangly yummy! It's more of a side dish then a main course, so i also seasoned 3 pieced of salmon with some italion seasoning and then baked them for 25 min at 350. I placed the salad mixture/pasta on the bottom and then placed the salmon on top. It was wonderful! Just know that even though the recipe said the above made enough for 4, i wouls say that it made more like 10 peoples worth.
Will i make it again?: YES! For sure!
1 pound uncooked orzo pasta
2 tablespoons butter
3 tablespoons olive oil
4 onions, sliced
6 1/2 ounces blue cheese, crumbled
3 1/2 ounces mascarpone cheese
2 cups shredded spinach
salt and pepper to taste
What you do with all that:
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.
While pasta is cooking, heat butter and oil in a large skillet over low heat. Cook onion in this mixture until golden brown, 20 to 30 minutes.
In a large bowl, combine blue cheese, mascarpone and onion and mix well. Toss cheese mixture with spinach and pasta, season with salt and pepper and serve.
My after dinner comments:
I felt that there was too much of a blue cheese flavor, but that could be becuase i am not a HUGE fan of blue cheese. I'll eat it, but if there is another option, i'd pass on the blue cheese. It was actually kind of strange, cause when you take a bite, you taste the sweet carmalized onions and then you taste the blue cheese and it's very odd, but strangly yummy! It's more of a side dish then a main course, so i also seasoned 3 pieced of salmon with some italion seasoning and then baked them for 25 min at 350. I placed the salad mixture/pasta on the bottom and then placed the salmon on top. It was wonderful! Just know that even though the recipe said the above made enough for 4, i wouls say that it made more like 10 peoples worth.
Will i make it again?: YES! For sure!
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