3 cups uncooked corkscrew shaped pasta
1 bag (16 ounce) frozen vegetable combination
1 jar prego traditional italian sauce
grated parmesan cheese
1. prepare the pata
2. add the vegetables during the last five minutes
3. drain the pasta and vegetables well in the colander.
4. heat the italian sauce in the same saucepot over medium heat.
5. add the pasta and vegetables and toss to coat the sauce.
6. top with the cheese.
Sunday, February 27, 2011
Eggplant Rollatini
At first we didn't want to try this one since it has eggplant but we did anyway and loved it. to be honest you can not taste the eggplant and if you love cheese you will love this. follow the directions very carefully.
Rollatini Mix
1 tablespoon chopped garlic
2 tablespoons olive oil
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup romano cheese
2 eggs
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
salt and pepper, to taste
1. cook garlic in olive oil until tender.
set aside and cool to room temperature
2. mix all ingredients together and REFRIGERATE in an airtight container overnight.
rollatini
1/2 cup olive oil, approximately
12 slices of eggplant, 1/4 inch thick, sliced lengthwise
salt and pepper, to taste
rollatini mix
2 cups favorite tomato sauce
1 cup shredded mozzarella cheese
1. heat 2 tablespoons of oil in skillet over medium heat until hot but not smoking.
2. add eggplant to cover the bottom. sprinkle lightly with more oil, and saute until golden brown on both sides. continue to saute the eggplant slices, adding oil as needed. remove and place on paper towels to drain. let eggplant cool.
3. place eggplant on clean surface, overlapping two of the longer sides slightly with wide end next to thin end. season with salt and pepper.
4. mound the rollatini mix at the widest end of each piece, roll into cylinder, and secure with a toothpick.
5. place seam side down on lightly oiled baking dish large enough to hold the eggplant in a single layer. cover with aluminum foil and bake at 350 F, about 30 minutes, until heated through.
6. warm tomato sauce
7. remove toothpicks, and place sauce on top of eggplant.
8. cover with mozzarella cheese and place back in the oven until the cheese melts.
Rollatini Mix
1 tablespoon chopped garlic
2 tablespoons olive oil
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup romano cheese
2 eggs
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
salt and pepper, to taste
1. cook garlic in olive oil until tender.
set aside and cool to room temperature
2. mix all ingredients together and REFRIGERATE in an airtight container overnight.
rollatini
1/2 cup olive oil, approximately
12 slices of eggplant, 1/4 inch thick, sliced lengthwise
salt and pepper, to taste
rollatini mix
2 cups favorite tomato sauce
1 cup shredded mozzarella cheese
1. heat 2 tablespoons of oil in skillet over medium heat until hot but not smoking.
2. add eggplant to cover the bottom. sprinkle lightly with more oil, and saute until golden brown on both sides. continue to saute the eggplant slices, adding oil as needed. remove and place on paper towels to drain. let eggplant cool.
3. place eggplant on clean surface, overlapping two of the longer sides slightly with wide end next to thin end. season with salt and pepper.
4. mound the rollatini mix at the widest end of each piece, roll into cylinder, and secure with a toothpick.
5. place seam side down on lightly oiled baking dish large enough to hold the eggplant in a single layer. cover with aluminum foil and bake at 350 F, about 30 minutes, until heated through.
6. warm tomato sauce
7. remove toothpicks, and place sauce on top of eggplant.
8. cover with mozzarella cheese and place back in the oven until the cheese melts.
Wednesday, February 9, 2011
cheddar breakfast potatoes
ok we followed this recipe and ate it then decided it needs more so here it is and i have put optional next to the items we added.
4 cups shredded idaho potatoes
1 cup sour cream
1 cup heavy cream
2 cups shredded cheddar cheese
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup brocoli (optional)
1 cup sliced bacon or sliced ham (optional)
1. place shredded potatoes in mixing bowl
2. add sour cream, heavy cream, i cup of shredded cheese, and the salt and pepper. mix gently until evenly mixed. at this point would be when you mix in the optional items.
3. place in greased casserole pan or baking dish and bake at 350F for 35 minutes.
4. top with remaining 1 cup of shredded cheddar cheese and return to oven for additional 10 minutes, or until cheese is melted and starting to brown.
4 cups shredded idaho potatoes
1 cup sour cream
1 cup heavy cream
2 cups shredded cheddar cheese
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup brocoli (optional)
1 cup sliced bacon or sliced ham (optional)
1. place shredded potatoes in mixing bowl
2. add sour cream, heavy cream, i cup of shredded cheese, and the salt and pepper. mix gently until evenly mixed. at this point would be when you mix in the optional items.
3. place in greased casserole pan or baking dish and bake at 350F for 35 minutes.
4. top with remaining 1 cup of shredded cheddar cheese and return to oven for additional 10 minutes, or until cheese is melted and starting to brown.
3 cheese pasta bake
1 can campbells condensed cream of mushroom soup
1 package shredded two cheese blend
1/3 cup grated parmesan cheese
1 cup milk
1/4 teaspoon ground black pepper
3 cups corkscrew shaped pasta, cooked and drained
1. stir the soup, cheese, milk, and black pepper in a casserole dish.
2. stir in the pasta
3. bake at 400F. for 20 minutes or until hot.
1 package shredded two cheese blend
1/3 cup grated parmesan cheese
1 cup milk
1/4 teaspoon ground black pepper
3 cups corkscrew shaped pasta, cooked and drained
1. stir the soup, cheese, milk, and black pepper in a casserole dish.
2. stir in the pasta
3. bake at 400F. for 20 minutes or until hot.
tuna & pasta cheddar melt
1 can campbell's condensed chicken broth
1 soup can water
3 cups uncooked corkscrew pasta
1 can campbells condensed cream of mushroom soup
1 cup milk
1 can tuna, drained and flaked
1 cup shredded cheddar cheese
2 tablespoons italian seasoned dry bread crumbs
2 teaspoons butter melted
1. heat the broth and water in a skillet over high heat to a boil.
2. add the pasta. reduce the heat to medium.
3. cook until the pasta is tender but still firm, stirring often. do not drain.
4. stir the soup, milk, and tuna into the skillet.
5. top with the cheese.
6. mix the bread crumbs with the butter in a small cup. sprinkle the crumb mixture over the tuna mixture.
7. cook until the mixture is hot and bubbling.
1 soup can water
3 cups uncooked corkscrew pasta
1 can campbells condensed cream of mushroom soup
1 cup milk
1 can tuna, drained and flaked
1 cup shredded cheddar cheese
2 tablespoons italian seasoned dry bread crumbs
2 teaspoons butter melted
1. heat the broth and water in a skillet over high heat to a boil.
2. add the pasta. reduce the heat to medium.
3. cook until the pasta is tender but still firm, stirring often. do not drain.
4. stir the soup, milk, and tuna into the skillet.
5. top with the cheese.
6. mix the bread crumbs with the butter in a small cup. sprinkle the crumb mixture over the tuna mixture.
7. cook until the mixture is hot and bubbling.
layered pizza dip
i made this for a party and it was loved so i make it again and again
1 cup part skim ricotta cheese
1/2 cup chopped pepperoni
1 cup shredded mozarella cheese
1 cup prego italian sauce
frozen garlic bread, crackers
1. spead the ricotta cheese in an even layer in a 9in pie plate.
2. top with 1/4 cup of the pepperoni and 1/2 cup of the mozzarella cheese.
3. carefully spread the italian sauce over the cheese.
4. sprinkle with the remaining pepperoni and mozzarella.
5. bake at 375F for 15 minutes or until hot. let cool for 5 minutes.
6. serve with the garlic bread or crackers for dipping.
1 cup part skim ricotta cheese
1/2 cup chopped pepperoni
1 cup shredded mozarella cheese
1 cup prego italian sauce
frozen garlic bread, crackers
1. spead the ricotta cheese in an even layer in a 9in pie plate.
2. top with 1/4 cup of the pepperoni and 1/2 cup of the mozzarella cheese.
3. carefully spread the italian sauce over the cheese.
4. sprinkle with the remaining pepperoni and mozzarella.
5. bake at 375F for 15 minutes or until hot. let cool for 5 minutes.
6. serve with the garlic bread or crackers for dipping.
tex mex toasts
this is great for breakfast or just a snack
1 package pepperidge farm mozzarella & monterey jack cheese texas toast
6 tablespoons refried beans
6 tablespoons chunky salsa
6 tablespoons sour cream (optional)
6 tablespoons chopped green onions (optional)
1. prepare the toast according to the package directions
2. spread 1 tablespoon of the beans on each toast slice. bake for two minutes more or until hot.
3. top each toast slice with salsa, sour cream and green onions, if desired.
1 package pepperidge farm mozzarella & monterey jack cheese texas toast
6 tablespoons refried beans
6 tablespoons chunky salsa
6 tablespoons sour cream (optional)
6 tablespoons chopped green onions (optional)
1. prepare the toast according to the package directions
2. spread 1 tablespoon of the beans on each toast slice. bake for two minutes more or until hot.
3. top each toast slice with salsa, sour cream and green onions, if desired.
banana nut bread
5 tablespoons butter
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
2 egg whites
1 teaspoon vanilla extract
1 1/2 cups mashed, very ripe bananas
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup heavy cream
1/3 cup chopped walnuts
1. preheat oven to 350F. spray bottom only of 9x5x3 inch loaf pan with nonstick cooking spray.
2. beat butter in large bowl with an electric mixer set at medium speed until light and fluffy.
3. add granulated sugar and brown sugar, beat well.
4. add egg, egg whites and vanilla; beat until well blended.
5. add mashed banana, and beat on high speed 30 seconds.
6. combine flour, baking soda, salt and baking powder in medium bowl. add flour mixture to butter mixture alternately with cream, ending with flour mixture. add walnuts to batter; mix well.
7. pour batter evenly into prepared loaf pan. bake until browned and toothpick inserted near center comes out clean, about 1 hour 15 minutes.
8. cool bread in pan on wire rack 10 minutes. remove bread from pan; cool completly on wire rack. slice and serve with butter and jam.
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
2 egg whites
1 teaspoon vanilla extract
1 1/2 cups mashed, very ripe bananas
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup heavy cream
1/3 cup chopped walnuts
1. preheat oven to 350F. spray bottom only of 9x5x3 inch loaf pan with nonstick cooking spray.
2. beat butter in large bowl with an electric mixer set at medium speed until light and fluffy.
3. add granulated sugar and brown sugar, beat well.
4. add egg, egg whites and vanilla; beat until well blended.
5. add mashed banana, and beat on high speed 30 seconds.
6. combine flour, baking soda, salt and baking powder in medium bowl. add flour mixture to butter mixture alternately with cream, ending with flour mixture. add walnuts to batter; mix well.
7. pour batter evenly into prepared loaf pan. bake until browned and toothpick inserted near center comes out clean, about 1 hour 15 minutes.
8. cool bread in pan on wire rack 10 minutes. remove bread from pan; cool completly on wire rack. slice and serve with butter and jam.
easy rocky road fudge
8 tablespoons unsalted butter
4 cups sugar
1 12ounce can evaporated milk
1 teaspoon vanilla extract
2 12 ounce packages chocolate chips
1 pound salted mixed nuts, chopped
2 cups marshmallow creme
1. generously coat a 13 by 9 inch baking dish with non stick cooking spray
2. in a medium saucepan over medium heat, combine the butter, sugar, evaporated milk, and vanilla.
3. stirring constantly, bring to a low boil, and cook for about 6 minutes.
4. stir in the chocolate chips until melted, then stir in the nuts.
5. add the marshmallow creme, and stir until just combined.
6. pour fudge into the baking dish and let cool, about 2 hours, then cut into chunks.
7. store in an airtight container for up to a week.
4 cups sugar
1 12ounce can evaporated milk
1 teaspoon vanilla extract
2 12 ounce packages chocolate chips
1 pound salted mixed nuts, chopped
2 cups marshmallow creme
1. generously coat a 13 by 9 inch baking dish with non stick cooking spray
2. in a medium saucepan over medium heat, combine the butter, sugar, evaporated milk, and vanilla.
3. stirring constantly, bring to a low boil, and cook for about 6 minutes.
4. stir in the chocolate chips until melted, then stir in the nuts.
5. add the marshmallow creme, and stir until just combined.
6. pour fudge into the baking dish and let cool, about 2 hours, then cut into chunks.
7. store in an airtight container for up to a week.
seven layer salad
1 head of iceberg lettuce, chopped
2 stalks of celery, chopped
1 red bell pepper, chopped
1 10-ounce package of frozen peas thawed
3/4 cup ranch dressing
8 slices cooked turkey bacon, crumbled
1/2 cup grated cheddar cheese
1. place the lettuce in a bowl.
2. top with a layer of celery, then bell pepper, then peas.
3. spread ranch dressing over the peas.
4. top with a layer of bacon and cheese.
2 stalks of celery, chopped
1 red bell pepper, chopped
1 10-ounce package of frozen peas thawed
3/4 cup ranch dressing
8 slices cooked turkey bacon, crumbled
1/2 cup grated cheddar cheese
1. place the lettuce in a bowl.
2. top with a layer of celery, then bell pepper, then peas.
3. spread ranch dressing over the peas.
4. top with a layer of bacon and cheese.
chicken and broccoli casserole
i made this for the first time for my bible study group and they all loved it.
3 tablespoons unsalted butter
3 tablespoons all purpose flour
2 cups chicken broth
1 shallot, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon fresh lemon juice
1/2 cup sour cream
2 cups grated parmesan cheese
3 cups frozen broccoli florets, thawed
1 1/2 pounds boneless, skinless chicken breast, cooked and shredded
1 cup cracker crumbs (i used ritz crackers)
1. preheat oven to 325 degrees.
2. in a saucepan, melt the butter over low heat, and add the flour.cook for about 3 minutes.
3. add the broth and shallot, and increase the heat to bring the mixture to a boil.
4. reduce to a simmer, stirring occasionally until the mixture thickens, about 10 minutes.
5. add the salt, pepper, and lemon juice.
6. remove from heat, and stir in the sour cream and 1/4 cup of parmesan.
7. arrange the broccoli in a 2 quart casserole, and pour half the sauce over it.
8. arrange the chicken on top of the broccoli, and pour the remaining sauce.
9. top with cracker crumbs and remaining cheese.
10. bake for 20 minutes.
11. then put the dish under the broiler until the cracker crumbs are golden brown, about 1 minute. (don't do longer than that it will burn)
3 tablespoons unsalted butter
3 tablespoons all purpose flour
2 cups chicken broth
1 shallot, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon fresh lemon juice
1/2 cup sour cream
2 cups grated parmesan cheese
3 cups frozen broccoli florets, thawed
1 1/2 pounds boneless, skinless chicken breast, cooked and shredded
1 cup cracker crumbs (i used ritz crackers)
1. preheat oven to 325 degrees.
2. in a saucepan, melt the butter over low heat, and add the flour.cook for about 3 minutes.
3. add the broth and shallot, and increase the heat to bring the mixture to a boil.
4. reduce to a simmer, stirring occasionally until the mixture thickens, about 10 minutes.
5. add the salt, pepper, and lemon juice.
6. remove from heat, and stir in the sour cream and 1/4 cup of parmesan.
7. arrange the broccoli in a 2 quart casserole, and pour half the sauce over it.
8. arrange the chicken on top of the broccoli, and pour the remaining sauce.
9. top with cracker crumbs and remaining cheese.
10. bake for 20 minutes.
11. then put the dish under the broiler until the cracker crumbs are golden brown, about 1 minute. (don't do longer than that it will burn)
tuna noodle casserole
this one i know by heart my family loves to eat it.
1 can campbell's condensed cream of mushroom soup
or
1 can of white sauce
1/2 cup milk
1 cup frozen peas
2 cans tuna, drained and flaked
2 cups hot cooked medium egg noodles
1/2 cup shredded cheddar cheese
1. preheat oven to 400 F. stir the soup, milk, peas, tuna and noodles in a 1 1/2 quart casserole.
2. bake for 20 minutes or until hot. stir.
3. sprinkle cheese over the tuna mixture. bake for two minutes more or until the cheese melts.
1 can campbell's condensed cream of mushroom soup
or
1 can of white sauce
1/2 cup milk
1 cup frozen peas
2 cans tuna, drained and flaked
2 cups hot cooked medium egg noodles
1/2 cup shredded cheddar cheese
1. preheat oven to 400 F. stir the soup, milk, peas, tuna and noodles in a 1 1/2 quart casserole.
2. bake for 20 minutes or until hot. stir.
3. sprinkle cheese over the tuna mixture. bake for two minutes more or until the cheese melts.
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