2 T Oil
1/2 Chopped Onions
1/2 Chopped Celery
1 Can Tomatoes
Grated Cheese
1 1/2 Ground Hamburger Meat
1/2 Cup Diced green Peppers
3 T Worcestershire Sauce
3 T Sugar
1/2 Black Pepper
2 t Salt
1 t Chili Powder
1 - 8oz Pkg. Macaroni-Cooked-Rinsed-Drained
Fry meat, onions, celery, and drain. Add tomatoes, green peppers, and all the seasonings. Bring to a boil, cover, and cook 25 minutes, then add macaroni. Simmer 10 more minutes, then cool with lid off for about 10 mins. Sprinkle with chopped parsley and 8 oz of grated cheese.
I use a wok to make this. It is delish! My grandmother who is no longer alive gave me this recipe. Everytime I make it I think of her. Enjoy!
Thursday, November 11, 2010
Wednesday, November 3, 2010
Cheesy Spaghetti
Ingredients
Spaghetti
Ragu Sauce
Shredded Cheese
Hamburger Meat
Boil Spaghetti Noodles, Drain.
Fry Hamburger Meat and Drain.
Add Ragu Sauce to Hamburger Meat.
I use a casserole dish and layer, spaghetti noodles, then cheese, then a layer of meat sauce and another layer of cheese. I do layers like this and finish with sprinkling cheese over the top. Bake in oven for 15 to 20 minutes until cheese is melted. 350 degrees
Spaghetti
Ragu Sauce
Shredded Cheese
Hamburger Meat
Boil Spaghetti Noodles, Drain.
Fry Hamburger Meat and Drain.
Add Ragu Sauce to Hamburger Meat.
I use a casserole dish and layer, spaghetti noodles, then cheese, then a layer of meat sauce and another layer of cheese. I do layers like this and finish with sprinkling cheese over the top. Bake in oven for 15 to 20 minutes until cheese is melted. 350 degrees
Chicken Alfredo
Boneless Chicken Breasts
Pasta of your choice
Alfredo Sauce in a jar
Boil the chicken breasts until white and tender and falls apart. Remove from water.
Boil your pasta and drain.
Add Alfredo sauce, pasta, and chicken together and heat up together for about 10 minutes.
Pasta of your choice
Alfredo Sauce in a jar
Boil the chicken breasts until white and tender and falls apart. Remove from water.
Boil your pasta and drain.
Add Alfredo sauce, pasta, and chicken together and heat up together for about 10 minutes.
Tuesday, September 14, 2010
"Poor Man's" Hamburger Soup
3 lbs. Hamburger Meat
3 small cans Veg-All
2 cans Diced Tomatoes
2 cans Tomato Sauce
2 cans Corn
1 can Black-eyed Peas
2 cans Diced Potatoes
1 can Green Beans
1 can Carrots
1 or 2 Diced Onion
Add Salt and Pepper to taste
In a large stock pot, saute onion in vegetable oil.
Add all cans of vegetables into the pot of sauted onions.
Add water as needed.
Brown hamburger meat and drain.
Add hamburger meat to stock pot with vegetables.
Bring to a boil, then simmer for 1 to 2 hours.
3 small cans Veg-All
2 cans Diced Tomatoes
2 cans Tomato Sauce
2 cans Corn
1 can Black-eyed Peas
2 cans Diced Potatoes
1 can Green Beans
1 can Carrots
1 or 2 Diced Onion
Add Salt and Pepper to taste
In a large stock pot, saute onion in vegetable oil.
Add all cans of vegetables into the pot of sauted onions.
Add water as needed.
Brown hamburger meat and drain.
Add hamburger meat to stock pot with vegetables.
Bring to a boil, then simmer for 1 to 2 hours.
Friday, March 19, 2010
Homestyle Pasta Old-World Manicotti
Ingredients:
12 large manicotti shells
4 cups shredded mozzarella cheese, divided
2 cups ricotta cheese
6 tablespoons chopped fresh basil or 2 tablespoons dried basil
1 (26-ounce) jar prepared spaghetti sauce, divided
1/2 cup grated Parmesan or Romano cheese
Directions:
Preheat oven to 350 degrees. Spray 13 x 9 inch baking dish with nonstick cooking spray.
Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels. For filling, in medium bowl, stir together 3 cups mozzarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture. Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella. Bake manicotti for 15 minutes. Sprinkle with the Parmesean; bake for 10 minutes longer. Enjoy!
Another method you can use to stuff the cooked manicotti is to pipe the filling into the pasta. Fill a large resealable plastic food storage bag with the cheese mixture and cut off one corner, making the cut about the same size as the manicotti opening. Then gently squeeze the bag to fill the pasta witht the cheese mixture.
12 large manicotti shells
4 cups shredded mozzarella cheese, divided
2 cups ricotta cheese
6 tablespoons chopped fresh basil or 2 tablespoons dried basil
1 (26-ounce) jar prepared spaghetti sauce, divided
1/2 cup grated Parmesan or Romano cheese
Directions:
Preheat oven to 350 degrees. Spray 13 x 9 inch baking dish with nonstick cooking spray.
Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels. For filling, in medium bowl, stir together 3 cups mozzarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture. Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella. Bake manicotti for 15 minutes. Sprinkle with the Parmesean; bake for 10 minutes longer. Enjoy!
Another method you can use to stuff the cooked manicotti is to pipe the filling into the pasta. Fill a large resealable plastic food storage bag with the cheese mixture and cut off one corner, making the cut about the same size as the manicotti opening. Then gently squeeze the bag to fill the pasta witht the cheese mixture.
Saturday, February 27, 2010
Easy Shredded Chicken Breasts and Chicken Broth for Cooking
Supplies:
Crockpot or as some call it, a slow cooker.
Ingredients:
8 skinless chicken breasts
4 chicken flavored bouillon cubes or 1 to 2 cans of chicken broth
salt/pepper
water to cover
Directions:
Place chicken breasts, bouillon cubes in water filling the pot to not more than three quarters full. Salt and pepper. Cook on low-setting overnight.
The next morning, cool and shred the chicken.
Reserve and freeze the chicken broth in 1 cup portions for later use. Use an icecube tray to freeze broth into cubes.
Crockpot or as some call it, a slow cooker.
Ingredients:
8 skinless chicken breasts
4 chicken flavored bouillon cubes or 1 to 2 cans of chicken broth
salt/pepper
water to cover
Directions:
Place chicken breasts, bouillon cubes in water filling the pot to not more than three quarters full. Salt and pepper. Cook on low-setting overnight.
The next morning, cool and shred the chicken.
Reserve and freeze the chicken broth in 1 cup portions for later use. Use an icecube tray to freeze broth into cubes.
Chicken and Stuffing Casserole
Ingredients:
1 6oz pkg stuffing mix for chicken
2 cups shredded chicken breasts
1 (10 3/4 oz) can of cream of chicken soup (undiluted)
1/3 cup sour cream
Directions:
Preheat oven 375 degrees
Prepare stuffing mix according to package directions; set aside. Lightly oil a 2-quart baking dish. Place chicken in prepared dish. In a small bowl, mix together soup and sour cream. Combine well. Pour soup mixture over chicken in baking dish. Spoon stuffing evenly over chicken and soup in baking dish. Bake casserole now or cover it and wrap it tightly to store in the refrigerator for up to two days. Cook uncovered 35 minutes or until done.
1 6oz pkg stuffing mix for chicken
2 cups shredded chicken breasts
1 (10 3/4 oz) can of cream of chicken soup (undiluted)
1/3 cup sour cream
Directions:
Preheat oven 375 degrees
Prepare stuffing mix according to package directions; set aside. Lightly oil a 2-quart baking dish. Place chicken in prepared dish. In a small bowl, mix together soup and sour cream. Combine well. Pour soup mixture over chicken in baking dish. Spoon stuffing evenly over chicken and soup in baking dish. Bake casserole now or cover it and wrap it tightly to store in the refrigerator for up to two days. Cook uncovered 35 minutes or until done.
Wednesday, February 24, 2010
Easy No-Bake Pumpkin Pie
On the surface, it looks like a simple pumpkin pie, but it has a beautiful layered look, and a delighful taste of rich warm flavored layers.
Ingredients:
4 oz. (half of a 8-oz pkg) Philadelphia Cream Cheese, Softened
1 cup plus 1 Tbsp. milk, divided
1 Tbsp. sugar
1 tub (8oz) CoolWhip Whipped Topping, thawed, divided
1 Honey Maid Graham Pie Crust (6oz)
1 can (15 oz) pumpkin
2 pkg. (4-serving size each) Jell-O vanilla Flavor Instant Pudding and Pie Filling
2 tsp. pumpkin pie spice
Directions:
Mix cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended, Gently stir in half of the whipped topping. Spread into crust
Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes and pumpkin pie spice. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick). Spread over cream cheese layer.
Refrigerate 4 hours or overnight. Garnish with remaining whipped topping. Store leftover pie in refrigerator.
Makes 10 servings.
Prep: 30 minutes
Total: 4 hr. 30 min. (including refrigerating).
This actually makes enough to make two pies.
Ingredients:
4 oz. (half of a 8-oz pkg) Philadelphia Cream Cheese, Softened
1 cup plus 1 Tbsp. milk, divided
1 Tbsp. sugar
1 tub (8oz) CoolWhip Whipped Topping, thawed, divided
1 Honey Maid Graham Pie Crust (6oz)
1 can (15 oz) pumpkin
2 pkg. (4-serving size each) Jell-O vanilla Flavor Instant Pudding and Pie Filling
2 tsp. pumpkin pie spice
Directions:
Mix cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended, Gently stir in half of the whipped topping. Spread into crust
Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes and pumpkin pie spice. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick). Spread over cream cheese layer.
Refrigerate 4 hours or overnight. Garnish with remaining whipped topping. Store leftover pie in refrigerator.
Makes 10 servings.
Prep: 30 minutes
Total: 4 hr. 30 min. (including refrigerating).
This actually makes enough to make two pies.
Watergate Salad
This is my all time favorite easy dessert to prepare.
Ingredients:
2 pkg. (4-serving size each) Jell-O Pistachio Flavor Instant Pudding and Pie Filling
2 cans (20 oz each) crushed Pineapple in juice, undrained
2 cups Jet-Puffed Miniature Marshmallows
1 cup chopped Planters Pecans
3 cups (8oz tub) thawed CoolWhip Whipped Topping
Mix dry pudding mix, pineapple, marshmallows and pecans in large bowl until well blended. Gently stir in whipped topping, cover.
Refrigerate: 1 hr. or until ready to serve. Garnish with additional CoolWhip Whipped Topping and chopped pecans, if desired.
Makes 16 servings, about 1/2 cup each.
Tip: Create a simple piping bag by filling a sealable plastic bag with topping. Clip off small corner and pipe out filling on top.
NAME THAT SALAD
Originally called Pistachio Pineapple Delight when this recipe was created in the 1970's to celebrate the introduction of Jell-O Pistachio Instant Pudding. How the Watergate salad got it's current name is a mystery. Some believe it is linked to the infamous political scandal while others contribute it to the Watergate Hotel. Despite the debate, everyone does agree on one thing - it is a simple and delicious recipe.
Ingredients:
2 pkg. (4-serving size each) Jell-O Pistachio Flavor Instant Pudding and Pie Filling
2 cans (20 oz each) crushed Pineapple in juice, undrained
2 cups Jet-Puffed Miniature Marshmallows
1 cup chopped Planters Pecans
3 cups (8oz tub) thawed CoolWhip Whipped Topping
Mix dry pudding mix, pineapple, marshmallows and pecans in large bowl until well blended. Gently stir in whipped topping, cover.
Refrigerate: 1 hr. or until ready to serve. Garnish with additional CoolWhip Whipped Topping and chopped pecans, if desired.
Makes 16 servings, about 1/2 cup each.
Tip: Create a simple piping bag by filling a sealable plastic bag with topping. Clip off small corner and pipe out filling on top.
NAME THAT SALAD
Originally called Pistachio Pineapple Delight when this recipe was created in the 1970's to celebrate the introduction of Jell-O Pistachio Instant Pudding. How the Watergate salad got it's current name is a mystery. Some believe it is linked to the infamous political scandal while others contribute it to the Watergate Hotel. Despite the debate, everyone does agree on one thing - it is a simple and delicious recipe.
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