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Post by SAR01 on Dec 27, 2023 18:48:40 GMT -5
firehouse salad
Ingredients
1/2 cup sour cream 2 tablespoons lemon juice 1 teaspoon sugar 1/2 teaspoon dried dill 1/2 teaspoon salt 1 large cucumber, peeled, sliced 1/4 red onion, thinly sliced fresh dill fronds, optional, to taste, for garnish lemon slices, optional, to taste, for garnish
Directions
Step 1 -In a bowl, add the sour cream, the lemon juice, the sugar, the dried dill, and the salt and stir to combine.
Step 2 -In a large bowl. add the cucumber, the red onion, and the dressing and stir to combine.
Step 3 -Let the salad stand for 5-10 minutes.
Step 4 -Stir the salad again.
Step 5 -Serve garnished with the fresh dill fronds and the lemon slices.
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Post by SAR01 on Dec 28, 2023 16:14:20 GMT -5
Church Lunch Bake
Ingredients
1 1/2 cups penne pasta 1 (9-ounce) package fresh spinach leaves 1 pound chicken breasts, boneless, skinless, and cut into bite-size pieces 1 teaspoon dried basil leaves 1 (14.5-ounce) can diced tomatoes, drained 1 3/4 cups tomato and basil pasta sauce 2 ounces Neufchatel cheese, cubed 1 cup mozzarella cheese, shredded and divided 2 tablespoons parmesan cheese, grated
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -Grease a 2-quart casserole dish with cooking spray.
Step 3 -Cook the pasta in a large saucepan until al dente, according to package directions. Do not salt the water.
Step 4 -In the last minute of cooking the pasta, add the spinach to cook.
Step 5 -In a large nonstick skillet sprayed with cooking spray over medium-high heat, add the chicken and basil and cook for 3 minutes.
Step 6 -Stir the tomatoes and the pasta sauce into the chicken mixture.
Step 7 -Bring the mixture to a boil then lower the heat to medium-low.
Step 8 -Simmer the mixture, stirring occasionally, until the chicken is cooked through at 165 degrees F, about 3 minutes.
Step 9 -Add the Neufchatel cheese and cook until completely melted, about 1-2 minutes.
Step 10 -Drain the pasta mixture and return it to the saucepan.
Step 11 -Stir the chicken mixture and 1/2 cup of the mozzarella cheese into the pasta mixture.
Step 12 -Spoon the pasta mixture into the prepared casserole dish.
Step 13 -Bake until heated through, about 20 minutes.
Step 14 -Top the bake with the remaining mozzarella and the parmesan cheese.
Step 15 -Bake until the mozzarella is melted, about 3 minutes.
Step 16 -Serve.
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Post by SAR01 on Jan 9, 2024 20:30:47 GMT -5
Cabbage Balushka
Ingredients
1 (16-ounce) package long egg noodles 1/2 cup butter 1 large onion, chopped 1 head cabbage, cored and chopped salt, to taste ground black pepper, to taste
Directions
Step 1 -In a large pot of salted, boiling water, add the egg noodles and cook, while stirring occasionally, until they are tender but still slightly firm, about 5 minutes.
Step 2 -Drain the noodles well.
Step 3 -In a large skillet or wok over medium heat, melt the butter.
Step 4 -Add the onion and cook, while stirring, until browned, about 8 minutes.
Step 5 -Add the cabbage to the onion mixture and cook until the cabbage has wilted, about 5-8 minutes.
Step 6 -Add the noodles to the cabbage mixture and gently stir to combine.
Step 7 -Season the cabbage mixture with the salt and the black pepper.
Step 8 -Serve.
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Post by SAR01 on Jan 17, 2024 21:18:01 GMT -5
6 layer salad
Ingredients
For the salad: 1 1/2 cups small pasta shells 1 tablespoon canola oil 3 cups lettuce, shredded 3 large eggs, hard-boiled and sliced 1/4 teaspoon salt 1/8 teaspoon pepper 2 cups chicken breast, cooked and shredded 1 (10-ounce) package frozen peas, thawed For the dressing: 1 cup mayonnaise 1/4 cup sour cream 2 green onions, chopped 2 teaspoons Dijon mustard For the toppings: 1 cup Colby or Monterey Jack cheese, shredded 2 tablespoons parsley, minced
Directions
Step 1 -Cook the pasta according to the package directions.
Step 2 -Drain and rinse the pasta with cold water.
Step 3 -Toss the cooked pasta with the canola oil.
Step 4 -Place the lettuce in a 2 1/2-quart glass serving bowl.
Step 5 -Add the pasta on top of the lettuce and then add the eggs on top of the pasta.
Step 6 -Sprinkle the eggs with the salt and the pepper.
Step 7 -Layer the chicken on top of the eggs and then the peas on top of the chicken.
Step 8 -In a small bowl, whisk together the mayo, the sour cream, the green onions, and the mustard until blended.
Step 9 -Spread the dressing over the top of the salad.
Step 10 -Cover and refrigerate the salad for at least 3 hours and up to overnight.
Step 11 -Sprinkle with the cheese and the parsley and serve.
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Post by SAR01 on Jan 18, 2024 14:52:56 GMT -5
Paul Newman's Chicken Spaghetti Ingredients 1 tablespoon olive oil 4 cherry peppers 1 onion, cut into bite-size pieces 1 bell pepper, cut into bite-size pieces 1 1/2 pounds chicken breasts, boneless and cut into bite-size pieces 2 cloves garlic, crushed 1 (28-ounce) jar tomato and roasted garlic pasta sauce 1 pound hair pasta parmesan cheese, to taste Directions Step 1 -Heat a large, deep, frying pan over medium heat. Step 2 -Add the olive oil, the cherry peppers, the onion, and the bell pepper to the pan and sauté until tender, about 2 minutes. Step 3 -Add the chicken pieces and the crushed garlic to the veggie mixture and sauté until browned, about 3-4 minutes. Step 4 -Add the pasta sauce to the mixture, lower the heat, and simmer. Step 5 -While the sauce is simmering, cook the pasta according to the package directions. Drain and put it into a serving bowl. Step 6 -Pour the chicken and the sauce over the pasta. Step 7 -Sprinkle the pasta dish with the parmesan cheese and serve.
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Post by SAR01 on Jan 19, 2024 13:35:08 GMT -5
white lasagna
Ingredients
9 lasagna noodles 1 pound bulk Italian sausage 2 celery ribs, chopped 1 medium onion, chopped 3 cloves garlic, minced 1/2 cup white wine 1 cup half-and-half cream 3 ounces cream cheese, cubed 1/4 cup fresh basil, minced 2 teaspoons fresh oregano, minced 1 teaspoon pepper 3/4 teaspoon salt 1 large egg, lightly beaten 2 cups white cheddar cheese, shredded 1 1/2 cups 2% cottage cheese 3/4 pound fresh mozzarella cheese, sliced 1 1/2 cups Gouda cheese, shredded basil, minced, optional, for serving oregano, minced, optional, for serving
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -Grease a 9x13-inch baking dish.
Step 3 -Cook the lasagna noodles until al dente, according to package directions.
Step 4 -In a large skillet, cook the sausage, celery, onion, and garlic over medium heat until the sausage is no longer pink, about 6-8 minutes. Break the sausage into pieces as you cook it.
Step 5 -Drain the excess liquid from the skillet.
Step 6 -Stir in the white wine and bring the mixture to a boil.
Step 7 -Cook the mixture until it reduces by about half, about 3-4 minutes.
Step 8 -Stir in the half-and-half, cream cheese, basil, oregano, pepper, and salt, continuing to stir as it cooks until the cream cheese melts, about 3 minutes.
Step 9 -Drain the lasagna noodles.
Step 10 -In a small separate bowl, combine the egg, cheddar, and cottage cheese.
Step 11 -Layer 3 of the noodles in the bottom of the prepared baking dish.
Step 12 -Pour half of the sausage mixture on top of the layered noodles, spreading it out evenly.
Step 13 -Pour half of the cheddar mixture on top of the sausage mixture.
Step 14 -Layer half of the mozzarella cheese slices on top of the cheddar mixture.
Step 15 -Repeat the layers.
Step 16 -Top with the remaining 3 noodles. Sprinkle the Gouda cheese on top of the lasagna.
Step 17 -Bake the casserole, covered, until the cheese is melted and the casserole is bubbly, or about 40-50 minutes.
Step 18 -Remove the casserole from the oven and let it stand for 15 minutes.
Step 19 -Serve with basil and oregano on top.
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Post by SAR01 on Jan 23, 2024 17:53:07 GMT -5
Wife's Delight
Ingredients
1 pound ground hamburger 1 teaspoon garlic salt 1 (24-ounce) jar spaghetti sauce 1 (1.37-ounce) envelope spaghetti sauce dry mix, thick and zesty 1 (12-ounce) package medium egg noodles, cooked 1 (16-ounce) container sour cream 1 (16-ounce) bag cheese, of your choice, shredded
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease a 13x9-inch baking dish.
Step 3 -In a skillet, add the ground beef and the garlic salt and cook while crumbling until the meat is no longer pink, about 5-7 minutes.
Step 4 -In a glass mixing bowl, combine the spaghetti sauce, the spaghetti sauce dry mix, and the cooked beef.
Step 5 -Spread 1/3 of the cooked noodles into the bottom of the prepared dish.
Step 6 -Spread 1/3 of the meat mixture on top of the noodles.
Step 7 -Spread 1/3 of the sour cream on top of the meat mixture.
Step 8 -Sprinkle 1/3 the cheese on top of the sour cream.
Step 9 -Repeat the layers two more times, starting with the noodles and ending with the cheese.
Step 10 -Bake, uncovered, until the cheese is melted and the casserole is heated through, about 30 minutes.
Step 11 -Serve.
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Post by SAR01 on Jan 24, 2024 20:02:01 GMT -5
Spaghetti Aglio E Olio
Ingredients
1 pound spaghetti, uncooked 1/3 cup extra virgin olive oil 6 cloves garlic, thinly sliced 1/4 teaspoon red pepper flakes 1/4 cup chopped parsley 1 cup parmesan, grated, optional
Directions
Step 1 -Cook the pasta in boiling salted water to al dente, following package directions, for about 8-12 minutes.
Step 2 -While the pasta is cooking, heat a large skillet with olive oil over medium to medium-low heat.
Step 3 -Once the oil is hot, add the garlic and sauté, stirring constantly to prevent burning, until the garlic is just golden, for about 2 minutes.
Step 4 -Add the red pepper flakes.
Step 5 -Remove the skillet from the heat.
Step 6 -Once the pasta is done cooking, transfer it to the skillet with at least 1/2 cup of the pasta water. The pasta water adds starch, which helps bind the sauce to the pasta.
Step 7 -Toss the pasta.
Step 8 -Add the parsley and parmesan and toss to combine.
Step 9 -Serve hot!
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Post by SAR01 on Jan 28, 2024 19:07:08 GMT -5
Sunday Spaghetti
Ingredients
1 pound of ground beef 1 medium onion, chopped 4 cloves garlic, minced 1 small green bell pepper, diced 1 (28-ounce) can of diced tomatoes 1 (16-ounce) can of tomato sauce 1 (6-ounce) can of tomato paste 2 teaspoons dried oregano 2 teaspoons dried basil 1 teaspoon salt 1/2 teaspoon ground black pepper pasta, of your choice, cooked and hot, for serving crusty bread, optional, of your choice, for serving
Directions
Step 1 -Combine the ground beef, onion, garlic, and green pepper in a large saucepan over medium-high heat.
Step 2 -Cook and stir until the meat is brown and crumbly and the vegetables are tender, for about 5-7 minutes.
Step 3 -Drain the grease from the pan.
Step 4 -Stir the diced tomatoes, tomato sauce, and tomato paste into the pan.
Step 5 -Add the oregano, basil, salt, and pepper.
Step 6 -Simmer the sauce, stirring occasionally, for 1 hour.
Step 7 -Serve with the pasta and crusty bread.
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Post by SAR01 on Jan 31, 2024 18:27:02 GMT -5
Pittsburgh Salad
Ingredients
48 oven fries, frozen lettuce, to taste, roughly chopped grape tomatoes, to taste chicken breast or steak, to taste, grilled cheddar and mozzarella cheese blend, to taste, shredded ranch dressing, to taste
Directions
Step 1 -Cook the fries according to the package directions.
Step 2 -In a large shallow bowl, arrange the lettuce, the tomatoes, and the grilled meat.
Step 3 -Let the fries cool until they are warm but not extremely hot.
Step 4 -Spread the fries over the assembled salad.
Step 5 -Sprinkle the salad with the cheese and drizzle it with the ranch.
Step 6 -Serve.
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Post by SAR01 on Jan 31, 2024 20:42:25 GMT -5
German cucumber salad
Ingredients
2 large cucumbers, thinly sliced 1/2 onion, optional, thinly sliced 1 teaspoon salt 1/2 cup sour cream 2 tablespoons white sugar 2 tablespoons white vinegar 1 teaspoon dried dill 1 teaspoon dried parsley 1 teaspoon paprika
Directions
Step 1 -On a platter, spread the cucumbers and onions.
Step 2 -Season the veggies with salt and let rest for 30 minutes.
Step 3 -Squeeze the excess moisture from the cucumbers away from the platter.
Step 4 -In a large bowl, stir the sour cream, sugar, vinegar, dill, and parsley together.
Step 5 -Fold the veggie mixture into the sour cream mixture.
Step 6 -Refrigerate the salad for at least 8 hours and up to overnight.
Step 7 -Garnish with paprika and serve.
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Post by SAR01 on Feb 12, 2024 17:47:54 GMT -5
Dude Pasta
Ingredients
2 1/2 cups bowtie pasta, uncooked 2 cups Italian cheese blend, shredded 1 1/4 cups parmesan cheese, grated, divided 1 cup sour cream 1 cup ranch salad dressing 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry, or 2 cups fresh spinach, chopped 2 slices day-old French bread, torn into small pieces 1 tablespoon olive oil 1 teaspoon lemon zest, grated 1 teaspoon dried parsley flakes 1/4 teaspoon garlic salt
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease a 9x13-inch baking dish.
Step 3 -In a large pot of salted boiling water, cook the pasta to al dente according to the package instructions.
Step 4 -In a large bowl, mix the Italian cheese blend, 1 cup of the parmesan cheese, the sour cream, and the salad dressing together.
Step 5 -Drain the pasta and add it to the cheese mixture.
Step 6 -Fold the spinach into the pasta mixture and transfer it to the prepared baking dish.
Step 7 -Place the bread pieces in a food processor, cover, and pulse until crumbs form.
Step 8 -Toss the breadcrumbs with the oil, the lemon zest, the parsley, the garlic salt, and the remaining parmesan cheese.
Step 9 -Sprinkle the breadcrumbs over the pasta mixture and bake, covered, about 25 minutes.
Step 10 -Uncover the dish and bake the pasta mixture until it is golden-brown and bubbly, about 5-10 minutes.
Step 11 -Serve.
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Post by SAR01 on Feb 16, 2024 18:37:05 GMT -5
Secret Fruit Salad
Ingredients
1 pound strawberries, quartered 1 pint blueberries 1 pint raspberries 2 peaches, sliced 2 cups grapes 2 tablespoons vanilla instant pudding mix powder
Directions
Step 1 -In a large bowl, add the strawberries, the blueberries, the raspberries, the peaches, the grapes, and the pudding mix and toss to combine.
Step 2 -Serve.
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Post by SAR01 on Feb 19, 2024 22:18:32 GMT -5
the night before salad
Ingredients
8 cups mixed salad greens, torn 1 1/2 cups celery, chopped 2 medium green peppers, chopped 1 medium red onion, chopped 2 1/2 cups frozen peas, thawed 1 cup mayonnaise 1 cup sour cream 3 tablespoons sugar 1 cup cheddar cheese, shredded 1/2 pound bacon strips, cooked and crumbled
Directions
Step 1 -Place the salad greens in a 3-quart bowl or a 13x9-inch dish.
Step 2 -Top the greens with the celery, the green peppers, the onion, and the peas.
Step 3 -In a small bowl, mix the mayonnaise, the sour cream, and the sugar together and spread it over the salad.
Step 4 -Sprinkle the salad with the cheese and the bacon.
Step 5 -Cover the bowl and refrigerate for at least 8 hours and up to 12 hours.
Step 6 -Serve.
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Post by SAR01 on Feb 26, 2024 21:37:36 GMT -5
Honey Mustard salad
Ingredients
1/3 cup whole-grain Dijon mustard 2 green onions, thinly sliced 3 tablespoons extra-virgin olive oil 1 1/2 tablespoons honey 1 tablespoon white balsamic vinegar kosher salt, to taste freshly ground black pepper, to taste 1 pound chicken thighs, boneless and skinless 1 tablespoon canola oil 4 slices bacon, diced 1 head romaine, roughly chopped 1 1/2 cups strawberries, quartered 1 avocado, halved and seeded, sliced 1 cup corn kernels, canned or roasted
Directions
Step 1 -In a medium bowl, add the Dijon mustard, the green onions, the extra-virgin olive oil, the honey, and the vinegar and whisk to combine.
Step 2 -Season the dressing with the salt and the pepper.
Step 3 -Reserve 1/3 of the dressing and place the remaining dressing in the refrigerator until ready to serve.
Step 4 -In a gallon-size resealable plastic bag or a large bowl, add the chicken and the reserved dressing and toss lightly to coat.
Step 5 -Marinate the chicken for at least 2 hours and up to 6 hours, turning the chicken occasionally.
Step 6 -Drain the chicken and discard the marinade.
Step 7 -Preheat the grill to medium heat.
Step 8 -Brush the chicken with the canola oil and season it with the salt and the pepper.
Step 9 -Add the chicken to the grill and cook, turning occasionally, until the chicken reaches an internal temperature of 165 degrees F, about 10 minutes.
Step 10 -Heat a large cast-iron skillet over medium-high heat.
Step 11 -Add the bacon and cook until brown and crispy, about 6-8 minutes.
Step 12 -Drain the excess fat from the skillet.
Step 13 -Transfer the bacon to a paper-towel-lined plate to drain.
Step 14 -Place the romaine in a large bowl.
Step 15 -Top the romaine with the chicken, the bacon, the strawberries, the avocado, and the corn.
Step 16 -Pour the remaining dressing over the salad and gently toss to combine.
Step 17 -Serve immediately.
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