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.
Saturday, April 16, 2011
Stuffed French Toast
1/2 cup cream cheese (about 5 ounces)
2 tablespoons strawberry or apricot spreadable fruit
8 1-inch slices french bread (or texas toast)
2 egg whites
1 egg
3/4 cup milk
1/2 teaspoon vanilla
1/8 teaspoon apple pie spice (or you could just use cinnamon)
Nonstick cooking spray
1/2 cup strawberry or apricot spreadable fruit (I just bought the pie filling fruit)
1. In small bowl combine cream cheese and 2 tablespoons spreadable fruit. Using a serrated knife, form a pocket in each bread slice by making a horizontal cut halfway between the top and bottom of the crust edge, slicing not quite all the way through. Fill each pocket with about 1 tablespoon of the cream cheese mixture.
2. In a small bowl beat together egg whites, egg, milk, vanilla and apple pie spice. Lightly coat an unheated nonstick griddle with cooking spray. Heat griddle over medium heat.
3. Dip stuffed bread slices into egg mixture, turning to coat both sides. Place bread slices on hot griddle cooking about 3 minutes or until golden brown on both sides, turning once.
4. Meanwhile, in a small saucepan heat the 1/2 cup spreadable fruit until melted, stirring frequently. Serve over french toast.
This was simple and tasty!!! And I topped it with powdered sugar.
2 tablespoons strawberry or apricot spreadable fruit
8 1-inch slices french bread (or texas toast)
2 egg whites
1 egg
3/4 cup milk
1/2 teaspoon vanilla
1/8 teaspoon apple pie spice (or you could just use cinnamon)
Nonstick cooking spray
1/2 cup strawberry or apricot spreadable fruit (I just bought the pie filling fruit)
1. In small bowl combine cream cheese and 2 tablespoons spreadable fruit. Using a serrated knife, form a pocket in each bread slice by making a horizontal cut halfway between the top and bottom of the crust edge, slicing not quite all the way through. Fill each pocket with about 1 tablespoon of the cream cheese mixture.
2. In a small bowl beat together egg whites, egg, milk, vanilla and apple pie spice. Lightly coat an unheated nonstick griddle with cooking spray. Heat griddle over medium heat.
3. Dip stuffed bread slices into egg mixture, turning to coat both sides. Place bread slices on hot griddle cooking about 3 minutes or until golden brown on both sides, turning once.
4. Meanwhile, in a small saucepan heat the 1/2 cup spreadable fruit until melted, stirring frequently. Serve over french toast.
This was simple and tasty!!! And I topped it with powdered sugar.
Pasta with Ham-Mushroom Sauce
2 cups sliced fresh shiitake or button mushrooms
1 small red or green sweet pepper, cut into thin strips (I didn't use this)
1 medium onion, chopped (again I didn't use this)
1/2 teaspoon bottled minced garlic (1 clove)
1 tablespoon butter or margarine
1 12-ounce can evaporated milk (1 1/2 cups)
2 tablespoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
4 teaspoons cornstarch
1/4 teaspoon black pepper
4 ounces cooked ham, cut into thin bite-size strips
1 9 ounce package refrigerated fettuccine ( I just bought fetuccine noodles and made them regularly)
Finely shredded parmesan cheese (optional)
1. For sauce, in a large skillet cook mushrooms, sweet pepper, onion, and garlic in hot butter until tender. In a medium bowl combine evaporated milk, basil, cornstarch, and black pepper. Stir into vegetable mixture in skillet. Cook and stir over medium heat until bubbly. Cook and stir for 2 minutes more. Stir in ham. Remove from heat. (I made sure to heat enough for ham to be heated through)
2. Meanwhile, cook pasta according to package directions. Drain. Serve sauce over pasta. If desired, sprinkle with Parmesan cheese.
* I take all the pictures so you know what the meal really looks like and sometimes I don't think they look that great... But trust me it's delicious! I wouldn't post the recipe if I didn't think so!!
1 small red or green sweet pepper, cut into thin strips (I didn't use this)
1 medium onion, chopped (again I didn't use this)
1/2 teaspoon bottled minced garlic (1 clove)
1 tablespoon butter or margarine
1 12-ounce can evaporated milk (1 1/2 cups)
2 tablespoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
4 teaspoons cornstarch
1/4 teaspoon black pepper
4 ounces cooked ham, cut into thin bite-size strips
1 9 ounce package refrigerated fettuccine ( I just bought fetuccine noodles and made them regularly)
Finely shredded parmesan cheese (optional)
1. For sauce, in a large skillet cook mushrooms, sweet pepper, onion, and garlic in hot butter until tender. In a medium bowl combine evaporated milk, basil, cornstarch, and black pepper. Stir into vegetable mixture in skillet. Cook and stir over medium heat until bubbly. Cook and stir for 2 minutes more. Stir in ham. Remove from heat. (I made sure to heat enough for ham to be heated through)
2. Meanwhile, cook pasta according to package directions. Drain. Serve sauce over pasta. If desired, sprinkle with Parmesan cheese.
* I take all the pictures so you know what the meal really looks like and sometimes I don't think they look that great... But trust me it's delicious! I wouldn't post the recipe if I didn't think so!!
Friday, April 15, 2011
Poulet D' Artichoke
2 can artichoke hearts, drained
2 2/3 cups diced chicken breasts (about 4 chicken breasts; boiled)
2 cans cream of chicken soup
1 cup mayonnaise (when I made this it tasted really potent of mayo so I would use 1/2 cup)
1 teaspoon lemon juice
1/2 teaspoon curry
1 1/4 cup grated cheese (enough to cover)
1 1/4 cups bread crumbs, tossed with 2 tablespoons melted butter
Arrange artichoke hearts and chicken in 9 x 13 inch pan. Combine other ingredients, except the bread crumbs and cheese. Pour over chicken. Sprinkle cheese on top and then bread crumbs. Bake at 350 degrees for 30 minutes. Serves 8.
2 2/3 cups diced chicken breasts (about 4 chicken breasts; boiled)
2 cans cream of chicken soup
1 cup mayonnaise (when I made this it tasted really potent of mayo so I would use 1/2 cup)
1 teaspoon lemon juice
1/2 teaspoon curry
1 1/4 cup grated cheese (enough to cover)
1 1/4 cups bread crumbs, tossed with 2 tablespoons melted butter
Arrange artichoke hearts and chicken in 9 x 13 inch pan. Combine other ingredients, except the bread crumbs and cheese. Pour over chicken. Sprinkle cheese on top and then bread crumbs. Bake at 350 degrees for 30 minutes. Serves 8.
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