> Penne Noodles
> Tomato Sauce
> 40% Whipping Cream
> Some sort of alcohol/white wine
> Tomatoes and/or mushrooms/red peppers
> Spinach
> Feta Cheese
>
>
> Boil noodles for about 7 mins and then cool under cold water
Fry tomatoes and mushroom/peppers
> Put noodles in frying pan with wine - 1 min
> Add sauce - 2min
> Once sauce and wine are boiled done, add about 2 ounces of cream
> Boil that down
> Insert spinach off the burner, mix in and serve w/ feta chz
Tuesday, September 7, 2010
Meat Loaf
Meatloaf
Ingredients
2 lb. Lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup Water
2 Eggs, beaten
1/2 cup KRAFT Original Barbecue Sauce, divided
Directions
HEAT oven to 375°F
PLACE meat, stuffing mix, water, eggs and 1/4 cup barbecue sauce in bowl
MIX just until blended
SHAPE into loaf in 13x9-inch baking dish
TOP with remaining barbecue sauce. Bake 1 hour or until done (160ºF).
Ingredients
2 lb. Lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup Water
2 Eggs, beaten
1/2 cup KRAFT Original Barbecue Sauce, divided
Directions
HEAT oven to 375°F
PLACE meat, stuffing mix, water, eggs and 1/4 cup barbecue sauce in bowl
MIX just until blended
SHAPE into loaf in 13x9-inch baking dish
TOP with remaining barbecue sauce. Bake 1 hour or until done (160ºF).
Lemon Raspberry Pie
Lemon-Raspberry Pie
Ingredients
2 cups cold milk
2 pkg. (4 serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling
1 (6 ounce) HONEY MAID Graham Pie Crust (I used the shortbread crust)
1 (8 ounce) tub COOL WHIP Whipped Topping
1 cup raspberries
Directions
1. Beat milk and dry pudding mixes with whisk 2 min or until well blended. (Mixture will be thick.)
2. Spoon 1-1/2 cups of the pudding into crust, top with raspberries. Gently stir 1-1/2 cups of the whipped topping into remaining pudding spoon over pie.
3. Refrigerate 3 hours. Top with remaining whipped topping just before serving. Store leftovers in refrigerator.
Ingredients
2 cups cold milk
2 pkg. (4 serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling
1 (6 ounce) HONEY MAID Graham Pie Crust (I used the shortbread crust)
1 (8 ounce) tub COOL WHIP Whipped Topping
1 cup raspberries
Directions
1. Beat milk and dry pudding mixes with whisk 2 min or until well blended. (Mixture will be thick.)
2. Spoon 1-1/2 cups of the pudding into crust, top with raspberries. Gently stir 1-1/2 cups of the whipped topping into remaining pudding spoon over pie.
3. Refrigerate 3 hours. Top with remaining whipped topping just before serving. Store leftovers in refrigerator.
Baked Ziti
Ingredients
• 1 pound dry ziti pasta
• 1 onion, chopped (I don't put onions in mine)
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce
• 1 can mushrooms (optional)
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese
Directions
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce and mushrooms, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.
• 1 pound dry ziti pasta
• 1 onion, chopped (I don't put onions in mine)
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce
• 1 can mushrooms (optional)
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese
Directions
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce and mushrooms, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Tuesday, August 31, 2010
Quesadilla Lasagna
1 package tortilla shells
1 package spanish rice
1 package taco seasoning
1 lb ground beef
1 can cream mushroom soup
1 can nacho cheese soup
1 can corn
1 small container of sour cream
1 package taco cheese
prepare taco meat and rice. Add corn to the rice. Add soups to meat mixture. Spread tortillas shells at bottom of pan(cake pan size) spread sour cream on top of shells. Layer taco meat mixture, rice and corn mixture, cheese..two more shells sour cream and repeat layers. Top with cheese cover and bake at 350 for about 30 mins or until all cheese is melted.
1 package spanish rice
1 package taco seasoning
1 lb ground beef
1 can cream mushroom soup
1 can nacho cheese soup
1 can corn
1 small container of sour cream
1 package taco cheese
prepare taco meat and rice. Add corn to the rice. Add soups to meat mixture. Spread tortillas shells at bottom of pan(cake pan size) spread sour cream on top of shells. Layer taco meat mixture, rice and corn mixture, cheese..two more shells sour cream and repeat layers. Top with cheese cover and bake at 350 for about 30 mins or until all cheese is melted.
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