Crock Pot Beef Roast

June 10, 2012 by Leave a Comment
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Crock Pot Beef Roast
Recipe Type: Entree
Prep time: 5 mins
Cook time: 9 hours
Total time: 9 hours 5 mins
Serves: 8
Ingredients
  • 1 (4 -5 lb) beef roast, any kind
  • 1 (1 1/4 ounce) package brown gravy mix, dry
  • 1 (1 1/4 ounce) package dried Italian salad dressing mix
  • 1 (1 1/4 ounce) package ranch dressing mix, dry
  • 1/2 cup water
Instructions
  1. Place beef roast in crock pot.
  2. Mix the dried mixes together in a bowl and sprinkle over the roast.
  3. Pour the water around the roast.
  4. Cook on low for 7-9 hours.

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Filed Under: Main Dishes, Recipes

Ham and Potato Soup

June 9, 2012 by Leave a Comment
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Ham and Potato Soup
Recipe Type: Appetizer, Soup
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serves: 8
Ingredients
  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3/4 cup diced cooked ham
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk
Instructions
  1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
  2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Thanks AllRecipes.com!

Filed Under: Appetizers, Main Dishes, Recipes

Chicken and Spinach Risotto

June 9, 2012 by Leave a Comment
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Chicken and Spinach Risotto
Recipe Type: Entree
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 6
Ingredients
  • 1Tbsp. oil
  • 1lb. boneless skinless chicken breasts, cut into bite-sized pieces
  • 4cups baby spinach leaves, washed, dried
  • 1-1/2cups instant white rice, uncooked
  • 1cup grape or cherry tomatoes
  • 1can (10-1/2 oz.) condensed chicken broth
  • 1/2cup water
  • 1/4cup KRAFT Grated Parmesan Cheese
Instructions
  1. HEAT oil in large deep nonstick skillet on medium heat. Add chicken; cook 10 min. or until chicken is cooked through, stirring frequently.
  2. ADD spinach, rice, tomatoes, broth and water; mix well. Bring to boil. Reduce heat to low; cover. Simmer 5 min., stirring occasionally.
  3. STIR in the Parmesan cheese.

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Filed Under: Main Dishes, Recipes

Chicken Pot Pie Recipe

June 9, 2012 by Leave a Comment
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Awesome Chicken Pot Pie
Recipe Type: Entree
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Serves: 8
This will tempt your tummy with a taste of yummy! Excellent recipe and easy to make! Enjoy!
Ingredients
  • 1 pound skinless, boneless chicken breast halves – cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

 

Filed Under: Main Dishes, Recipes

Alfredo Sauce

June 9, 2012 by Leave a Comment
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Alfredo Sauce
Recipe Type: Sauce
Prep time: 5 mins
Total time: 5 mins
Serves: 4
Ingredients
  • 1/2 cup butter
  • 1 (8 ounce) package cream cheese
  • 2 teaspoons garlic powder
  • 2 cups milk
  • 6 ounces grated Parmesan cheese
  • 1/8 teaspoon ground black pepper
Instructions
  1. Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

 

Filed Under: Main Dishes, Recipes Tagged With:

Baked Ravioli

June 7, 2012 by Leave a Comment
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INGREDIENTS:

  • 2× 9 oz packages Refrigerated, filled ravioli
  • ¼ cup Margarine or Butter, melted
  • ½ cup Italian Style Dry Bread Crumbs
  • ¼ cup Finely Shredded Parmesan Cheese
  • ? tsp Coarsely Ground Pepper
  • 2 Tbsp Chopped Fresh Parsley

DIRECTIONS:

Heat oven to 400 degrees. Grease an 11 X 7 baking dish. Cook and drain ravioli as directed on package.

Toss ravioli and margarine in the baking dish. Mix remaining ingredients, except parsley. Toss ravioli and bread crumb mixture and spread evenly in dish. Sprinkle with parsley.

Bake uncovered, 15-20 minutes, or until mixture is hot and topping is golden brown.

Thanks BetterRecipes!

Filed Under: Main Dishes, Recipes

Homemade Tuna Noodle Casserole!

June 5, 2012 by Leave a Comment
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Ingredients

  • 1/2 cup butter, divided
  • 1 (8 ounce) package uncooked medium egg noodles
  • 1/2 medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 clove garlic, minced
  • 8 ounces button mushrooms, sliced
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • salt and pepper to taste
  • 2 (6 ounce) cans tuna, drained and flaked
  • 1 cup frozen peas, thawed
  • 3 tablespoons bread crumbs
  • 2 tablespoons butter, melted
  • 1 cup shredded Cheddar cheese

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
  2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
  3. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
  4. Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
  5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Filed Under: Main Dishes, Recipes

Campanelle Pasta with Walnuts, Ricotta and Lemon

June 1, 2012 by Leave a Comment
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Ingredients:

  • 1/2 Cup plus 2 tbspn. extra-virgin olive oil
  • 4 Large garlic cloves
  • Coarse salt and freshly ground pepper
  • 1 Pound Campanelle pasta
  • 1 Cup packed fresh flat-leaf parsley leaves, divided, plus 2 tbspn. finely chopped parsley stems
  • 2 Heaping tbspn. finely grated lemon zest
  • 4 Ounces walnuts, toasted and finely chopped
  • 1 Cup fresh ricotta cheese
Directions:
    Heat oil in a medium pan over medium heat until shimmering.  Meanwhile, very thinly slice garlic.  Add to oil, and cook, stirring constantly, until garlic is pale golden brown and crisp, about 3 minutes.  Drain garlic chips while reserving oil.  Spread garlic chips on paper towel, season with salt.
    Bring large pot of salted water to a boil.  Cook pasta until just barely al dente.  Drain.  Add pasta to oil and toss. Let cool at least 20 minutes.
    Roughly chop 3/4 cup parsley leaves and add them with the parsley stems, lemon zest, and walnuts to pasta.  Toss to combine.  Dot with cheese, and season with salt and pepper to taste.  Toss gently.  Garnish with remaining parsley leaves and serve with garlic chips.
    Thanks Martha Stewart!
Filed Under: Main Dishes, Recipes

Chicken Cacciatore

May 27, 2012 by Leave a Comment
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Ingredients

  • 1 1/2 pounds skinless, boneless chicken breast halves – cut into 1/2 inch strips
  • 1 medium onion, sliced and separated into rings
  • 1 medium green pepper, julienned
  • 2 tablespoons vegetable oil
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can stewed tomatoes
  • 2 teaspoons garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Hot cooked rice

Directions

  1. In a skillet, cook the chicken, onion and green pepper in oil until chicken is lightly browned and vegetables are tender. Add tomato sauce, stewed tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve over rice.
Filed Under: Main Dishes, Recipes

Albondigas Soup

May 27, 2012 by Leave a Comment
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Ingredients

  • 1 quart water
  • 4 carrots, sliced
  • 2 small potatoes, peeled and diced
  • 1 medium onion, diced
  • 1 1/2 cups salsa, medium or hot
  • 2 beef bouillon cubes
  • 1 1/2 pounds ground beef
  • 1/3 cup seasoned dry bread crumbs
  • 1/3 cup milk
  • chopped fresh cilantro (optional)

Directions

  1. In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.
  2. Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.
  3. Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.
Filed Under: Appetizers, Main Dishes, Recipes
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