What dish have you made lately that you would say "WAS REALLY GREAT" ?!?!
Answers: Please include recipe.
EASY TACO PIE
1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 envelope (1.25 ounces) taco seasoning mix
1 can (4.5 ounces) chopped green chiles, drained
1 cup milk
2 eggs
1/2 cup Original Bisquick? mix
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
salsa (any variety)
Sour cream, if desired
1. Heat oven to 400oF. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies.
2. Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.
3. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.
nfd?
Last week I made Creamy Italian Chicken. It was soo yummy! I love crock pot dinners because they are so easy and delicious. If you do not have a crock pot.... you can always cook it over the stove.
Rice or noodles
3-4 Chicken Breasts
1 cup water
1 Pkt. Italian Seasoning
1 can Cream of Chicken
8 oz Cream Cheese
1 can mushrooms (optional)
Place chicken in crock pot on low heat. Mix water with seasoning and pour over chicken. Cover and cook for 5 hours. Mix chicken soup and cream cheese together until well blended. Pour over chicken and add mushrooms. Cook an additional 30 minutes. Serve over rice.
Soup:
1 lb of italian sausage (sweet mid or hot)
1 package of sweet italian turkey sausage links, as in hot dog size(or just regular sausage links)
1/2 lb of orzo (half of a lb package, roughly)
2 cartons of Swanson chicken broth, or beef
2-3 cups of water
half stick of BUTTER (not margerine, you will lose the flavor)
Any kind of vegetable that you would like that goes well with soup (i.e. corn, greenbeans, beans of all sorts, mushrooms, etc.)
Cook the ground sausage with some garlic or seasoning of your choice if wanted, or no seasoning at all. Add 1 cup of water and the sausage links. Cook the sausage until the sausage is almost cooked through: remove and slice CAREFULLY! The sausage is really tender and tends to get squeezed out of the wrapping. Add the rest of the water, chicken broth and vegetables of your choosing. Cook until just about ready, then add the orzo and let cook for 8-10 minutes. Serve with slice french bread for dipping purposes!
I cooked with oregano, italian seasoning, basil (fresh), thyme (fresh), and bay leaves (2, fresh.)
I did a ham on Sunday night, and I just slow roasted it.
I really ( and the family did as well ) love Rachael Ray's Pizzania I used Sweet Italian sausage with the pepperoni, but use whatever you like in pizza
Pizzagna
Recipe courtesy Rachael Ray
1 pound pasta curls (recommended: campagnelle by Barilla; short fusilli or cavatappi twists may be substituted)
Salt
1 cup ricotta cheese
1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
Handful parsley, finely chopped
1/2 cup sliced pepperoni, cut into thin strips
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 green or red bell pepper, seeded, quartered and thinly sliced
1 onion, quartered then thinly sliced
2 cloves garlic, sliced
12 crimini mushrooms (baby portabellos), thinly sliced
Black pepper
1 (28-ounces) can crushed tomatoes
3/4 pound fresh mozzarella, thinly sliced
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
Loaf of crusty bread
Preheat broiler.
Bring a pot of water to a boil, add pasta and salt the water.
While the water boils combine ricotta, Parmigiano, parsley and pepperoni in a large bowl and reserve.
Heat a large skillet over medium heat with extra-virgin olive oil, 2 turns of the pan. When the oil is hot, add the peppers, onions, garlic and mushrooms. Saute 6 to 8 minutes until tender and mushrooms are dark. Season the vegetables with salt and pepper. Stir in tomatoes and reduce heat to low.
Add a ladle of starchy cooking water to the ricotta just before you drain the pasta. Drain pasta then toss with ricotta and pepperoni mixture. Pour pasta into a baking dish and top evenly with peppers, onion and mushroom sauce. Top with a layer of mozzarella, oregano and red pepper flakes. Place under hot broiler and melt cheese until golden and bubbly. Remove and serve with crusty bread.
S'MORE BROWNIES!!!!
Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour
Topping:
4 cups large marshmallows
Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.
Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.
Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.
The last dish I made that I would say was Sunday's meatloaf.
Meatloaf is one of my favorite recipes - served with mashed potatoes and whole green beans or steamed baby carrots.
Meatloaf
3 pounds ground beef
3 large eggs
1/2 to 3/4 cup Italian style bread crumbs
1 packet Lipton's Onion or Beefy Onion Soup Mix
1 can sliced mushrooms - drained
1/2 cup sliced black olives
2 tablespoons BBQ sauce
1 tablespoon A-1 sauce
1/2 cup salsa
1/2 cup shredded cheese - I use a combination of Cheddar, Italian Blend and Pepper-Jack cheeses or whatever I have on hand
Mix all ingredients, form into a loaf in a loaf pan, bake at 350 degrees F for 1 1/2 hours.
French Dip
3-4 lb rump roast
1 pkg. au jus mix (dry)
1 pkg. italian dressing mix (dry)
1 (10.5 oz) can beef broth
1 1/2 cups water
Green pepper,sliced thin (optional)
Onion, sliced thin (optional)
Hoagie buns, sourdough buns or your choice
Swiss Cheese (optional)
Place roast in crock-pot. Mix next 4 ingredients and pour over meat. Cook on LOW for 8-10 hours. Remove roast and if adding peppers and onions put those in the crockpot and turn on HIGH until peppers just start to get limp. Remove veggies and set aside. Reserve juice for serving. Slice meat thinly or pull apart. Pile meat on buns with optional veggies and cover with cheese. Wrap in foil. Heat in 350°F oven for 10 minutes. Serve on plate with cup of juice for dipping.
My husband loved it...said it was the best thing we ever had. You don't have to eat it like a french dip sandwich....just eating as a roast was good!
Hope you try it! It was easy and yummy!!!