I also forgot to take a picture of this meal... sorry!
1 chicken cut up and skinned ( I just used 3 to 4 breasts)
2 Tbsp. oil
3 Tbsp. fresh lemon juice
1 clove garlic, minced
Freshly ground black pepper
Combine all ingredients (except chicken). Pour over chicken; cover and bake at 350 degrees for 40 minutes, basting occasionally. Uncover and bake 10 minutes longer to brown chicken. (It took mine a little longer to cook through about 1 hour total.)
Saturday, May 14, 2011
Ham Stuffed Manicotti with Cheese Sauce
Just to warn you I didn't take a picture.. I had family visiting and just forgot. Also the recipe calls for onion and green pepper but I didn't use them.
4 oz. Manicotti shells (8 shells per box) * I used 2 boxes and would have liked to have more.
1/4 c. chopped onion 2 tbs. cooking oil
3 c. ground cooked ham (8 oz.) 3 tbs. grated parmesan cheese
1 -6 oz. can chopped mushrooms ( I used fresh)
1/4 c. chopped green pepper 3 tbs. butter
3 tbs. flour 2 c. milk
4 oz. shredded swiss cheese (1 c.) * I bought slices and cut them up
Cook manicotti noodles in water 15-20 min. until tender. Drain and rinse in cold water (do later so they don't get cold and stick together.) Saute onion in oil until tender. Add ham and mushrooms until cooked through then cool. Stir in parmesan, set aside. In saucepan cook green pepper in butter until tender; blend in flour, add milk all at once. Cook and stir until thick and bubbly. Stir in swiss cheese until melted. Mix 1/4 c. cheese sauce in ham and mushroom mixture. Fill each shell with about 1/3 c. ham filling. Arrange in greased baking dish. Pour remaining sauce over stuffed shells. Sprinkle with paprika. *Make a double sauce recipe if you like extra! Bake covered 350 degrees 30 minutes or until cheese is bubbly and warm throughout.
This was delicious I definitely recommend it, however, it was very time consuming!
4 oz. Manicotti shells (8 shells per box) * I used 2 boxes and would have liked to have more.
1/4 c. chopped onion 2 tbs. cooking oil
3 c. ground cooked ham (8 oz.) 3 tbs. grated parmesan cheese
1 -6 oz. can chopped mushrooms ( I used fresh)
1/4 c. chopped green pepper 3 tbs. butter
3 tbs. flour 2 c. milk
4 oz. shredded swiss cheese (1 c.) * I bought slices and cut them up
Cook manicotti noodles in water 15-20 min. until tender. Drain and rinse in cold water (do later so they don't get cold and stick together.) Saute onion in oil until tender. Add ham and mushrooms until cooked through then cool. Stir in parmesan, set aside. In saucepan cook green pepper in butter until tender; blend in flour, add milk all at once. Cook and stir until thick and bubbly. Stir in swiss cheese until melted. Mix 1/4 c. cheese sauce in ham and mushroom mixture. Fill each shell with about 1/3 c. ham filling. Arrange in greased baking dish. Pour remaining sauce over stuffed shells. Sprinkle with paprika. *Make a double sauce recipe if you like extra! Bake covered 350 degrees 30 minutes or until cheese is bubbly and warm throughout.
This was delicious I definitely recommend it, however, it was very time consuming!
Chicken Scallopini
1/4 c. flour 1 Tbsp. lemon juice
1 1/2 tsp. garlic salt 1 chicken bouillon cube
1/4 tsp. paprika Lemon Slices (optional)
1/4 c. margarine
3 Tbsp. water
Chicken breast or cut up chicken (deboned may be used)
Remove skins from chicken. Mix flour, garlic and paprika. Coat chicken with flour mixture; brown in margarine. (Just brown both sides don't worry about cooking through yet.) Remove chicken from pan. Stir water, lemon juice and bouillon into pan, loosening brown particles on bottom. Add lemon slices and heat 1 minute. Put chicken back into pan and pour broth over chicken cook on low heat until cooked through and no longer pink. (roughly 15 minutes but mine took longer.)
1 1/2 tsp. garlic salt 1 chicken bouillon cube
1/4 tsp. paprika Lemon Slices (optional)
1/4 c. margarine
3 Tbsp. water
Chicken breast or cut up chicken (deboned may be used)
Remove skins from chicken. Mix flour, garlic and paprika. Coat chicken with flour mixture; brown in margarine. (Just brown both sides don't worry about cooking through yet.) Remove chicken from pan. Stir water, lemon juice and bouillon into pan, loosening brown particles on bottom. Add lemon slices and heat 1 minute. Put chicken back into pan and pour broth over chicken cook on low heat until cooked through and no longer pink. (roughly 15 minutes but mine took longer.)
Rouladen (German Beef Rolls)
1 lb. boneless round steak (ask butcher)
1 onion, diced (didn't use)
1/4 c. flour
5 to 6 slices bacon, fried and crumbled (optional)
Salt and Pepper to taste
2 c. water
Mustard
Parsley
1 tsp. bouillon ( I just used one cube)
Cut round steak in half, horizontally, and pound until very, very thin. Spread each strip with mustard, parsley, onion, and bacon. Roll up and tie with string (I didn't have string so I just used toothpicks, but I couldn't get them out very easily.) Combine flour, salt and pepper. Roll beef rolls in flour mixture. Brown in hot oil (medium high). Add water and bouillon; simmer until tender. Make gravy out of drippings and serve over beef rolls.
To make gravy I just added 1/4 c. flour to drippings and salt and pepper to taste.
1 onion, diced (didn't use)
1/4 c. flour
5 to 6 slices bacon, fried and crumbled (optional)
Salt and Pepper to taste
2 c. water
Mustard
Parsley
1 tsp. bouillon ( I just used one cube)
Cut round steak in half, horizontally, and pound until very, very thin. Spread each strip with mustard, parsley, onion, and bacon. Roll up and tie with string (I didn't have string so I just used toothpicks, but I couldn't get them out very easily.) Combine flour, salt and pepper. Roll beef rolls in flour mixture. Brown in hot oil (medium high). Add water and bouillon; simmer until tender. Make gravy out of drippings and serve over beef rolls.
To make gravy I just added 1/4 c. flour to drippings and salt and pepper to taste.
Make sure you cook long enough to make them tender. Mine were pretty tough.
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