What's your new best recipe?!
Pioneer Woman Chicken Spaghetti
2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry’s Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)
xxoo
Chris
Answers: This one is my current yummy favorite. I found it on thepioneerwomancooks.com:
Pioneer Woman Chicken Spaghetti
2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry’s Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)
xxoo
Chris
CORNISH ENGLISH PASTIES
2 c. flour
2/3 c. butter
1 lb. ground round
1/2 c. chopped onion
1/2 c. chopped carrot
1/2 tsp. salt
1 tsp. salt
4 tbsp. milk
1 c. (1/4 inch) cubed raw potato
1/8 tsp. pepper
Preheat oven at 400 degrees. Mix flour and salt. Cut in butter until cornmeal consistency. Add enough milk to make pastry dough; cover and chill. Mix meat, vegetables and seasonings well. Divide pastry into fourths. Roll each portion on floured board until 3/16 inch thick circle. Place meat mixture on 1/2 toward the centre line of pastry, cut vent marks in the half.
Moisten edge of pastry lightly with water. Fold pastry top over bottom, crimp and flute edges of pastry. Place on ungreased cookie sheet. Bake for 30 minutes or until nicely browned.
Serve hot or cold.
Thats a tough one. It would be Sloppy Joes or Chicken Parmesan (the untraditional way). But hubby would say my Chicken Pesto....hands down. Feel free to IM me for recipes ;)
Milanesa Steak sandwiches, sauteed with onions, garlic, and chimchurri seasoning. You put it in french bread, with olive paste, and avocados.
Tastes fantastic.
Oh, and the "milanesa" is just thinly sliced steak.
BAKED SCALLOPS.
If a tasty as well as a slightly unusual dish is desired to give variety to the diet, baked scallops will undoubtedly find favor.
As shown in the accompanying recipe, mushrooms are one of the ingredients
in baked scallops and these not only provide additional material, but improve the flavor. To prepare baked scallops,clean the desired
number,parboil for 15 minutes, drain, and cut into small pieces. For each cupful of scallops, melt 2 tablespoonfuls of butter in a frying pan,
saute in it 1 tablespoonful of chopped onion, and add 1/2 cupful of chopped
mushrooms When these have browned, add 2 tablespoonfuls of flour and 1 cupful of milk. Cook until thick and then add the scallops.
Fill the scallop shells with the mixture, sprinkle with buttered bread crumbs,
place in the oven, and bake until the crumbs are brown.
Thats if you love seafood like me...
Check out the book you can download it for cheap...
find it at: www.lulu.com/content/2181835
the name of the book is "Cookin with Ryan, FishRecipes"
Chicken, spinacha and ricotta canelloni.
I just cook chicken mince and *** shredded spinach, garlia, salt and pepper. Add ricotta. Stuff into canelloni tubes, and layin baking dish. Cover with crushed tomatoes. Sprinkle with grated cheese and put in oven until canelloni is cooked and cheese golden.
BEST EVER MAC & CHEESE
1 head of garlic, roasted
1 teaspoon olive oil
1 pound Cavatappi pasta
? pound sliced Applewood smoked bacon
1 ? cups fresh white bread crumbs (5 slices, crusts removed)
? cup grated Parmigiano Reggiano cheese
8 tablespoons butter
? cup minced shallots
? cup flour
1 quart whole milk
6 ounces Gruyere cheese, grated
8 ounces extra-sharp Cheddar cheese, grated
? teaspoon pepper
1 teaspoon salt
? teaspoon freshly grated nutmeg
Preheat oven to 350°.
To roast garlic: Slice ? inch off the top of the entire head of garlic. Drizzle with olive oil and sprinkle with salt and pepper. Wrap garlic head tightly in a square of heavy foil and roast until tender — about 45 minutes. Remove garlic pulp by squeezing garlic head. Smash cloves with a fork to form a paste.
Cook pasta according to package directions.
Cook bacon completely. Drain on paper towels. Reserve 1 tablespoon of bacon fat. Crumble bacon when cool.
To make topping: Combine breadcrumbs, crumbled bacon, Parmigiano Reggiano cheese, and 2 tablespoons of melted butter. Set aside.
Preheat oven to 375°.
Sauté shallots over low heat in reserved bacon fat for one minute. Add remaining 6 tablespoons of butter and continue to sauté shallots in butter and bacon fat until translucent.
Add flour and continue to cook for 1-2 minutes. Increase heat to medium. Stirring constantly with a whisk, add milk and roasted garlic paste.
Cook until sauce is thickened (coats the back of a spoon). Remove sauce from heat then add salt, pepper, nutmeg, Gruyere and Cheddar cheeses. Taste and adjust salt and pepper if necessary.
Stir in cooked pasta. Pour into baking dish. Sprinkle topping to cover entire top. Cover with foil and bake 15 minutes. Remove foil and continue baking until sauce is bubbly and topping is browned. Enjoy!
--Laura Macek, Emeril’s Good Morning American Mac & Cheese Competition WINNER
I'll get back to you.
It is a Breakfast Casserole--it will KNOCK YOUR SOCKS OFF!!!
I just talked myself into making for tomorrow--thank you!!!