What is the one meal that you cook that everybody loves?!
I need some ideas to wow my family at a dinner!.Www@FoodAQ@Com
Answers:
i make baked chicken breasts with mashed potatoes and gravy!.
for the chicken breasts, i usually cut them in half!. then i beat an egg or two depending on how many breasts i'm making in one bowl, and some seasoned bread crumbs in another!. coat the chicken with the eggs, then dip in the bread crumbs!. bake at 350 for about 30-45 minutes until done!.
i just buy the canned gravy!.
and for the mashed potatoes, i boil potatoes, then mix, with an electric mixer, with milk, butter, and a little garlic, salt, and pepper!.
then i might add some steamed broccoli or fresh green beans steamed with a little garlic!.
its a crowd pleaser!.
here's another one of my family's favorites:
slow cooker pork chops
4-6 pork chops
4-6 red skin potatoes
1 can cream of mushroom or cream of chicken soup
1/2 cup beef broth or water
2 tbsp dijon mustard
1 tbsp minced garlic
brown porkchops on both sides!. then put all ingredients in a slow cooker!. cook on low 8 hours or high 4 hours!. sometimes i dont even brown the porkchops, but they get a little dryer if you don't!.Www@FoodAQ@Com
for the chicken breasts, i usually cut them in half!. then i beat an egg or two depending on how many breasts i'm making in one bowl, and some seasoned bread crumbs in another!. coat the chicken with the eggs, then dip in the bread crumbs!. bake at 350 for about 30-45 minutes until done!.
i just buy the canned gravy!.
and for the mashed potatoes, i boil potatoes, then mix, with an electric mixer, with milk, butter, and a little garlic, salt, and pepper!.
then i might add some steamed broccoli or fresh green beans steamed with a little garlic!.
its a crowd pleaser!.
here's another one of my family's favorites:
slow cooker pork chops
4-6 pork chops
4-6 red skin potatoes
1 can cream of mushroom or cream of chicken soup
1/2 cup beef broth or water
2 tbsp dijon mustard
1 tbsp minced garlic
brown porkchops on both sides!. then put all ingredients in a slow cooker!. cook on low 8 hours or high 4 hours!. sometimes i dont even brown the porkchops, but they get a little dryer if you don't!.Www@FoodAQ@Com
8 oz cream cheese this is called spaghetticasserole!.
8 oz sour cream
1 lb!. lean hamburger
1 bottle (26oz) spaghetti sauce
8 oz mozzarella cheese
spaghetti noodles
In a separate bowl, bring cream cheese and sour cream to room temp and mix until smooth and combined!.
In a skillet, brown hamburger; drain!. Stir in spaghetti sauce and simmer for 10 minutes!. Cook and drain noodles according to package directions!.
In a greased 9-1/2 x 11-inch pan, spread the cream mixture!. Next layer half of the noodles, hamburger sauce, and cheese!. Repeat layers!. Cover with foil and bake at 350-degrees F!. for 1 hour!.
To Freeze: (Line entire pan with greased foil prior to layering ingredients!. After casserole is frozen, remove hardened casserole in foil, wrap and label)!. Prior ot baking or after baking, cover casserole tightly with aluminum foil; label and date!. Write cooking instructions on foil!. To use, thaw in refrigerator overnight and then bake as directed if not yet baked or simply reheat in microwave if previously cooked; or, to cook directly from the freezer, bake for 1-1/2 to 2 hours at 350-degrees F!.Www@FoodAQ@Com
8 oz sour cream
1 lb!. lean hamburger
1 bottle (26oz) spaghetti sauce
8 oz mozzarella cheese
spaghetti noodles
In a separate bowl, bring cream cheese and sour cream to room temp and mix until smooth and combined!.
In a skillet, brown hamburger; drain!. Stir in spaghetti sauce and simmer for 10 minutes!. Cook and drain noodles according to package directions!.
In a greased 9-1/2 x 11-inch pan, spread the cream mixture!. Next layer half of the noodles, hamburger sauce, and cheese!. Repeat layers!. Cover with foil and bake at 350-degrees F!. for 1 hour!.
To Freeze: (Line entire pan with greased foil prior to layering ingredients!. After casserole is frozen, remove hardened casserole in foil, wrap and label)!. Prior ot baking or after baking, cover casserole tightly with aluminum foil; label and date!. Write cooking instructions on foil!. To use, thaw in refrigerator overnight and then bake as directed if not yet baked or simply reheat in microwave if previously cooked; or, to cook directly from the freezer, bake for 1-1/2 to 2 hours at 350-degrees F!.Www@FoodAQ@Com
HERB SEASONED CHICKEN WINGS
1 packet Good Seasons Italian Herb Dressing
olive oil
1 red onion, thinly sliced
balsamic vinegar
pinch of onion powder
pinch of garlic powder
Prepare salad dressing according to directions on packet!.
Cut off tips of chicken wings; divide wing at joint to make two pieces!. Put wings in a Ziploc bag and add salad dressing!. Marinate overnight in refrigerator!.
Next day, put wings on a baking sheet rubbed with olive oil or sprayed with non-stick spray!. Spread wings out evenly on pan leaving space between pieces for browning!. Spray with olive oil spray, if desired!. Sprinkle lightly with garlic and onion powder!. Toss sliced onions over top!.
Bake at 350°F for 50 hour, turning after about 25 minutes!. Check for doneness (sample one!)!. Remove from oven and serve either hot or cold!.
This quick and simple recipe is great when you're in a hurry!. It can also be used for marinating other chicken pieces, too, but the wings seem to have the best flavor!.
****************************
OVEN FRIED CAJUN CHICKEN
1 frying chicken or 6 breasts or 6 leg thigh quarters
1 cup flour
black pepper and garlic powder (for sprinkling)
Creole seasoning
paprika
cayenne pepper
1/2 cup butter
Preheat oven to 425°F!.
Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning!.
In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper, a pinch of cayenne pepper (optional - adjust heat as desired), 1/2 teaspoon paprika and 1/2 teaspoon Creole seasoning!. Close bag and mix well!.
Shake chicken in the bag with flour and seasonings!. Line a 9 x 13 inch glass baking dish with foil!. Add butter and place in oven until it sizzles!. Place chicken in dish, skin side down!. Bake 30 minutes; turn reduce heat to 325°F degrees and bake 35-45 minutes longer or until chicken is cooked through (this depends upon the weight of the chicken)!. It will be a beautiful golden brown and very tender when done!.Www@FoodAQ@Com
1 packet Good Seasons Italian Herb Dressing
olive oil
1 red onion, thinly sliced
balsamic vinegar
pinch of onion powder
pinch of garlic powder
Prepare salad dressing according to directions on packet!.
Cut off tips of chicken wings; divide wing at joint to make two pieces!. Put wings in a Ziploc bag and add salad dressing!. Marinate overnight in refrigerator!.
Next day, put wings on a baking sheet rubbed with olive oil or sprayed with non-stick spray!. Spread wings out evenly on pan leaving space between pieces for browning!. Spray with olive oil spray, if desired!. Sprinkle lightly with garlic and onion powder!. Toss sliced onions over top!.
Bake at 350°F for 50 hour, turning after about 25 minutes!. Check for doneness (sample one!)!. Remove from oven and serve either hot or cold!.
This quick and simple recipe is great when you're in a hurry!. It can also be used for marinating other chicken pieces, too, but the wings seem to have the best flavor!.
****************************
OVEN FRIED CAJUN CHICKEN
1 frying chicken or 6 breasts or 6 leg thigh quarters
1 cup flour
black pepper and garlic powder (for sprinkling)
Creole seasoning
paprika
cayenne pepper
1/2 cup butter
Preheat oven to 425°F!.
Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning!.
In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper, a pinch of cayenne pepper (optional - adjust heat as desired), 1/2 teaspoon paprika and 1/2 teaspoon Creole seasoning!. Close bag and mix well!.
Shake chicken in the bag with flour and seasonings!. Line a 9 x 13 inch glass baking dish with foil!. Add butter and place in oven until it sizzles!. Place chicken in dish, skin side down!. Bake 30 minutes; turn reduce heat to 325°F degrees and bake 35-45 minutes longer or until chicken is cooked through (this depends upon the weight of the chicken)!. It will be a beautiful golden brown and very tender when done!.Www@FoodAQ@Com
Here's one of my favorite casseroles that's always a hit (see recipe below)!. I serve it with a tossed lettuce and tomato salad topped with ranch dressing and shredded cheese, guacamole and a side dish of mexi-corn and limeade to drink!.
King Ranch Chicken Casserole
Ingredients:
1 cooked 2 1/2 pound fryer (cooked with cumin, onion, celery and garlic) shredded
10 corn tortillas
1 onion, chopped
1 bell pepper, seeds and stem removed, diced
2 cups of grated cheddar cheese
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 cup of chicken broth
1 can of Ro-Tel tomatoes
1 tsp!. of chili powder
Method:
1!. Preheat oven to 350 degrees!.
2!. Combine soups, broth, Ro-Tel tomatoes and chili powder; blend until smooth!.
3!. Place a layer of chicken in a greased casserole dish!.
4!. Add layers of tortillas, onion, bell peppers, cheese and sauce!.
5!. Repeat layers, ending with cheese!.
6!. Bake uncovered for half an hour or until brown and bubbling!.Www@FoodAQ@Com
King Ranch Chicken Casserole
Ingredients:
1 cooked 2 1/2 pound fryer (cooked with cumin, onion, celery and garlic) shredded
10 corn tortillas
1 onion, chopped
1 bell pepper, seeds and stem removed, diced
2 cups of grated cheddar cheese
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 cup of chicken broth
1 can of Ro-Tel tomatoes
1 tsp!. of chili powder
Method:
1!. Preheat oven to 350 degrees!.
2!. Combine soups, broth, Ro-Tel tomatoes and chili powder; blend until smooth!.
3!. Place a layer of chicken in a greased casserole dish!.
4!. Add layers of tortillas, onion, bell peppers, cheese and sauce!.
5!. Repeat layers, ending with cheese!.
6!. Bake uncovered for half an hour or until brown and bubbling!.Www@FoodAQ@Com
you should create ur own family meal !!
make it funny pretty and interesting
and you could add onions on the side of the plate!!
try to make it like as if its a 5star place!!!
well thats me tip!!=)
good luck!!=)Www@FoodAQ@Com
make it funny pretty and interesting
and you could add onions on the side of the plate!!
try to make it like as if its a 5star place!!!
well thats me tip!!=)
good luck!!=)Www@FoodAQ@Com
Rigatoni pasta with vodka sauce, I buy the Bertolli Vodka Sauce!. everyone always loves this there are usually no left overs!.Www@FoodAQ@Com
Fried Chicken
candied yams
green beans and sauteed mushrooms
corn pudding
hot yeast rolls and butter
iced tea
apple pie with vanilla ice cream
Can you tell i'm from the south! LOL
Best wishes,
Mama Jazzy GeriWww@FoodAQ@Com
candied yams
green beans and sauteed mushrooms
corn pudding
hot yeast rolls and butter
iced tea
apple pie with vanilla ice cream
Can you tell i'm from the south! LOL
Best wishes,
Mama Jazzy GeriWww@FoodAQ@Com
Hey, Laura! Where you from!?
Different people have different tastebuds!.
Chinese love spicy foods
Americans love grilled chickens and pottatoes!.
I cannot give a definite answer!.Www@FoodAQ@Com
Different people have different tastebuds!.
Chinese love spicy foods
Americans love grilled chickens and pottatoes!.
I cannot give a definite answer!.Www@FoodAQ@Com
My family absolutely loves my homemade chicken and dumplings!. I make the dumplings from scratch and it's one of their fav's!. Just made them on Sunday, in fact!.Www@FoodAQ@Com
Mushroom risotto for dinner, bread pudding for dessert!.Www@FoodAQ@Com
Moussaka with potatoes!.Www@FoodAQ@Com
Lasagna!!!!Www@FoodAQ@Com
Roasted chicken and potatoesWww@FoodAQ@Com
Grilled chicken wings and mashed potatoes! And a fresh salad!. It's really hard to go wrong with that!.Www@FoodAQ@Com
spaghetti and mashed potatoes,Www@FoodAQ@Com
shepards pie
its sorta like cottage pieWww@FoodAQ@Com
its sorta like cottage pieWww@FoodAQ@Com
crock pot pork chops and stuffing
with a tossed salad and peaches and cream for dessert!.Www@FoodAQ@Com
with a tossed salad and peaches and cream for dessert!.Www@FoodAQ@Com
These are normal day recipe but everyone loves it
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DEEP PAN CHICAGO STYLE PIZZA
Source: The Pizza Book: Everything There Is To Know About the World's Greatest Pie by Evelyne Slomon
Servings: 6
FOR THE CRUST:
1 cup warm tap water (110-115 degrees f)
1 pkg active dry yeast
3 1/2 cups flour, divided use
1/2 cup coarse ground cornmeal
1 tsp salt
1/4 cup vegetable oil
FOR THE FILLING:
1 lb sausage, removed from the casing and crumbled
1 lb mozzarella cheese, sliced
2 garlic cloves, minced
1 (28 oz) can whole tomatoes, drained and coarsely crushed
3 tsp dried oregano (or 5 fresh basil leaves, shredded
4 tbsp freshly grated parmesan
TO PREPARE THE CRUST:
Pour the warm water into a large mixing bowl and dissolve the yeast with a fork!. Add 1 cup of flour, all of the cornmeal, salt, and, and vegetable oil!. Mix well with a spoon!. Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl!.
Flour your hands and the work surface and knead the ball of dough until it is no longer sticky!.
Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk!.
Punch dough down and knead it briefly!. Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan!. Let the dough rise 15-20 minutes before filling!.
Preheat the oven to 500 degrees!.
TO PREPARE THE FILLING:
While the dough is rising, prepare the filling ingredients!. Cook the crumbled sausage until it is no longer pink, drain it of its excess fat; set aside!.
TO ASSEMBLE AND BAKE:
When the dough has finished its second rising, lay the mozzarella cheese over the dough shell!. Then distribute the sausage and garlic over the cheese!. Top with the tomatoes!. Sprinkle on the seasonings and parmesan cheese!.
Bake for 15 minutes at 500 degrees!.
Then lower the oven temperature to 400 degrees and bake for 25 to 35 minutes longer!. Lift up a section of the crust from time to time with a spatula to check on its color!. The crust will be golden brown when done!. Serve immediately
-----------
Crispy Chicken & Parmesan Vegetables
1 lb!. new red potatoes, halved
4 chicken leg quarters (1-1/2 lb!.), skin removed
1 pkt!. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
2 cups 1-1/2-inch red pepper pieces (about 2 small peppers)
1/4 cup KRAFT Ranch Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese
PREHEAT oven to 375°F!. Place potatoes in large microwaveable bowl or casserole dish; cover with vented plastic wrap or lid!. Microwave on HIGH 7 min!. Meanwhile, coat chicken with coating mix as directed on package!. Place chicken in half of greased foil-lined 15x10x1-inch baking pan!.
ADD peppers, dressing and Parmesan cheese to potatoes; toss to coat!. Place in pan next to chicken!.
BAKE 40 min!. or until chicken is cooked through (180°F) and potatoes are tender!.
--------------------
STOVE TOP Classic One-Dish Chicken Bake with Vegetables
1-2/3 cups hot water
1 pkg!. (6 oz!.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb!. boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10-3/4 oz!.) condensed cream of chicken soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 bag (16 oz!.) frozen mixed vegetables, thawed, drained
PREHEAT oven to 400°F!. Add hot water to stuffing mix; stir just until moistened!. Set aside!.
PLACE chicken in 13x9-inch baking dish!. Mix soup, sour cream, cheese and vegetables; spoon over chicken!. Top with prepared stuffing!.
BAKE 30 min!. or until chicken is cooked through (170°F)!.
-------------------
Cheesy Chicken Simmer
2 tsp!. vegetable oil
4 small boneless skinless chicken breast halves (1 lb!.)
2 cups frozen broccoli florets
1 can (10-3/4 oz!.) condensed cream of chicken soup
1/4 lb!. (4 oz!.) VELVEETA Pasteurized Prepared Cheese Product, cut up
3 cups hot cooked MINUTE White Rice
HEAT oil in large nonstick skillet on medium-high heat!. Add chicken; cook 7 min!., turning after 3-1/2 min!.
ADD broccoli; stir!. Stir in soup and Velveeta until well blended!. Reduce heat to medium; simmer 7 min!. or until chicken is cooked through!.
SERVE over the hot cooked rice!.
-------------------
Zippy Turkey Pot Pie
3/4 cup milk
1/4 cup MIRACLE WHIP Dressing
1 Tbsp!. flour
3 cups chopped cooked turkey (about 1 lb!.)
1 pkg!. (10 oz!.) frozen mixed vegetables (peas, carrots, green beans, corn, lime beans), thawed
1 cup KRAFT Shredded Cheddar Cheese
1/4 cup chopped onions
1 ready-to-bake pie crust (1/2 of 15-oz!. pkg!.)
PREHEAT oven to 400°F!. Mix milk, dressing and flour in large microwaveable bowl!. Microwave on HIGH 2 to 3 min!. or until sauce is thickened, stirring after each min!. Add turkey, mixed vegetables, cheese and onions; toss to coat!. Spoon into 9-inch pie plate; smooth surface!.
PLACE crust over filling; flute edge of crust, sealing edge of crust to rim of pie plate!. Cut several slits in crust to allow steam to escape!. Transfer to baking sheet!.
BAKE 30 min!. or until golden brown!.
----------------------
Fiesta Mac
1 pkg!. (14 oz!.) KRAFT Deluxe Macaroni & Cheese Dinner
1 lb!. lean ground beef
1 large green pepper, chopped
1 pkg!. (10 oz!.) frozen corn, thawed
1 cup TACO BELL HOME ORIGINALS Salsa
PREPARE Dinner in large saucepan as directed on package, cooking Macaroni for just 8 min!.
MEANWHILE, brown meat with green pepper in skillet; drain!.
ADD meat mixture, corn and salsa to prepared Dinner; mix well!. Cook until heated through, stirring occasionally!.
--------------------------
Parmesan Spaghetti
3/4 lb!. (12 oz!.) spaghetti, uncooked
1 jar (1 lb!. 10 oz!.) spaghetti sauce
1/3 cup KRAFT 100% Grated Parmesan Cheese
COOK spaghetti as directed on package!.
MEANWHILE, bring spaghetti sauce just to boil in medium saucepan on medium heat!. Reduce heat to medium-low; simmer 5 min!. or until heated through, stirring occasionally!.
DRAIN spaghetti; place in large bowl!. Top with spaghetti sauce; toss to coat!. Sprinkle with cheese!.
----------------------
Chicken Tacos
1 lb!. boneless skinless chicken breast, cut into 1/2-inch pieces
1 pkg!. (1-1/4 oz!.) TACO BELL HOME ORIGINALS Taco Seasoning Mix
3/4 cup water
8 TACO BELL HOME ORIGINALS Taco Shells
1 cup KRAFT Mexican Style Shredded Taco Cheese
1/2 cup shredded lettuce
1 medium tomato, chopped
SPRAY large skillet with cooking spray!. Add chicken; cook and stir on medium heat until cooked through!.
STIR in seasoning mix and water!. Cook 10 min!. or until sauce is slightly thickened, stirring occasionally!.
SPOON 2 Tbsp!. chicken mixture into each taco shell; sprinkle with cheese!. Top evenly with lettuce and tomato!.
------------------
Turkey & Ranch Bagel Club
1 whole wheat bagel, split, toasted
1 Tbsp!. Ranch Dressing
1 lettuce leaf
5 slices Thin Sliced Smoked Turkey Breast
1 slice Turkey Bacon, cooked, cut in half
1 slice tomato
SPREAD cut sides of bagel with dressing!.
PLACE lettuce on bottom half of bagel; top with the turkey, bacon and tomato!.
COVER with top of bagel!.
================
Hearty Cabbage Soup
4 cups chopped green cabbage (1/2 of a small head)
2 medium carrots, sliced
2 medium celery stalks, sliced
1 medium onion, chopped
1 pkg!. (10 oz!.) frozen green beans, thawed slightly
1 can (15-1/2 oz!.) cannellini beans, drained, rinsed
6 cups water
2 cans (14-1/2 oz!. each) chicken broth
2 cups canned crushed tomatoes, undrained
1 env!. GOOD SEASONS Italian Salad Dressing & Recipe Mix
PLACE all ingredients in 6- or 8-qt!. stockpot!.
BRING to boil on high heat!. Reduce heat to medium-low!.
SIMMER 30 min!. or until vegetables are tender!.
=================
Cheesy Chili Soup
1 can (28 oz!.) diced tomatoes, undrained
1 can (15 oz!.) kidney beans, rinsed, drained
1 can (14-1/2 oz!.) chicken broth
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 tsp!. chili powder
1 cup KRAFT Mexican Style Shredded Cheese, divided
BRING all ingredients except cheese to boil in medium saucepan!.
REDUCE heat to low; simmer 25 min!. or until vegetables are tender!. Stir in 1/3 of the cheese!.
LADLE into bowls!. Sprinkle with remaining cheese!.
=====================
Creamy Corn and Turkey Soup
1/2 cup chopped onion
1 cup chopped red pepper, divided
2 Tbsp!. butter or margarine
4 oz!. (1/2 of 8-oz!. pkg!.) PHILADELPHIA Cream Cheese, cubed
1 can (14!.75 oz!.) cream-style corn
2 cups chicken broth
3/4 cup milk
2 cups shredded leftover cooked turkey
COOK onion and half of the red pepper in butter in large saucepan on medium heat until tender, stirring frequently!. Reduce heat to low!.
ADD cream cheese; cook until melted, stirring constantly!. Add corn, broth, milk and turkey; mix well!.
COOK until soup is heated through, stirring occasionally!. Serve topped with remaining chopped red pepper!.
You can substitute chicken for the turkey!.Www@FoodAQ@Com
--------
DEEP PAN CHICAGO STYLE PIZZA
Source: The Pizza Book: Everything There Is To Know About the World's Greatest Pie by Evelyne Slomon
Servings: 6
FOR THE CRUST:
1 cup warm tap water (110-115 degrees f)
1 pkg active dry yeast
3 1/2 cups flour, divided use
1/2 cup coarse ground cornmeal
1 tsp salt
1/4 cup vegetable oil
FOR THE FILLING:
1 lb sausage, removed from the casing and crumbled
1 lb mozzarella cheese, sliced
2 garlic cloves, minced
1 (28 oz) can whole tomatoes, drained and coarsely crushed
3 tsp dried oregano (or 5 fresh basil leaves, shredded
4 tbsp freshly grated parmesan
TO PREPARE THE CRUST:
Pour the warm water into a large mixing bowl and dissolve the yeast with a fork!. Add 1 cup of flour, all of the cornmeal, salt, and, and vegetable oil!. Mix well with a spoon!. Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl!.
Flour your hands and the work surface and knead the ball of dough until it is no longer sticky!.
Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk!.
Punch dough down and knead it briefly!. Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan!. Let the dough rise 15-20 minutes before filling!.
Preheat the oven to 500 degrees!.
TO PREPARE THE FILLING:
While the dough is rising, prepare the filling ingredients!. Cook the crumbled sausage until it is no longer pink, drain it of its excess fat; set aside!.
TO ASSEMBLE AND BAKE:
When the dough has finished its second rising, lay the mozzarella cheese over the dough shell!. Then distribute the sausage and garlic over the cheese!. Top with the tomatoes!. Sprinkle on the seasonings and parmesan cheese!.
Bake for 15 minutes at 500 degrees!.
Then lower the oven temperature to 400 degrees and bake for 25 to 35 minutes longer!. Lift up a section of the crust from time to time with a spatula to check on its color!. The crust will be golden brown when done!. Serve immediately
-----------
Crispy Chicken & Parmesan Vegetables
1 lb!. new red potatoes, halved
4 chicken leg quarters (1-1/2 lb!.), skin removed
1 pkt!. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
2 cups 1-1/2-inch red pepper pieces (about 2 small peppers)
1/4 cup KRAFT Ranch Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese
PREHEAT oven to 375°F!. Place potatoes in large microwaveable bowl or casserole dish; cover with vented plastic wrap or lid!. Microwave on HIGH 7 min!. Meanwhile, coat chicken with coating mix as directed on package!. Place chicken in half of greased foil-lined 15x10x1-inch baking pan!.
ADD peppers, dressing and Parmesan cheese to potatoes; toss to coat!. Place in pan next to chicken!.
BAKE 40 min!. or until chicken is cooked through (180°F) and potatoes are tender!.
--------------------
STOVE TOP Classic One-Dish Chicken Bake with Vegetables
1-2/3 cups hot water
1 pkg!. (6 oz!.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb!. boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10-3/4 oz!.) condensed cream of chicken soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 bag (16 oz!.) frozen mixed vegetables, thawed, drained
PREHEAT oven to 400°F!. Add hot water to stuffing mix; stir just until moistened!. Set aside!.
PLACE chicken in 13x9-inch baking dish!. Mix soup, sour cream, cheese and vegetables; spoon over chicken!. Top with prepared stuffing!.
BAKE 30 min!. or until chicken is cooked through (170°F)!.
-------------------
Cheesy Chicken Simmer
2 tsp!. vegetable oil
4 small boneless skinless chicken breast halves (1 lb!.)
2 cups frozen broccoli florets
1 can (10-3/4 oz!.) condensed cream of chicken soup
1/4 lb!. (4 oz!.) VELVEETA Pasteurized Prepared Cheese Product, cut up
3 cups hot cooked MINUTE White Rice
HEAT oil in large nonstick skillet on medium-high heat!. Add chicken; cook 7 min!., turning after 3-1/2 min!.
ADD broccoli; stir!. Stir in soup and Velveeta until well blended!. Reduce heat to medium; simmer 7 min!. or until chicken is cooked through!.
SERVE over the hot cooked rice!.
-------------------
Zippy Turkey Pot Pie
3/4 cup milk
1/4 cup MIRACLE WHIP Dressing
1 Tbsp!. flour
3 cups chopped cooked turkey (about 1 lb!.)
1 pkg!. (10 oz!.) frozen mixed vegetables (peas, carrots, green beans, corn, lime beans), thawed
1 cup KRAFT Shredded Cheddar Cheese
1/4 cup chopped onions
1 ready-to-bake pie crust (1/2 of 15-oz!. pkg!.)
PREHEAT oven to 400°F!. Mix milk, dressing and flour in large microwaveable bowl!. Microwave on HIGH 2 to 3 min!. or until sauce is thickened, stirring after each min!. Add turkey, mixed vegetables, cheese and onions; toss to coat!. Spoon into 9-inch pie plate; smooth surface!.
PLACE crust over filling; flute edge of crust, sealing edge of crust to rim of pie plate!. Cut several slits in crust to allow steam to escape!. Transfer to baking sheet!.
BAKE 30 min!. or until golden brown!.
----------------------
Fiesta Mac
1 pkg!. (14 oz!.) KRAFT Deluxe Macaroni & Cheese Dinner
1 lb!. lean ground beef
1 large green pepper, chopped
1 pkg!. (10 oz!.) frozen corn, thawed
1 cup TACO BELL HOME ORIGINALS Salsa
PREPARE Dinner in large saucepan as directed on package, cooking Macaroni for just 8 min!.
MEANWHILE, brown meat with green pepper in skillet; drain!.
ADD meat mixture, corn and salsa to prepared Dinner; mix well!. Cook until heated through, stirring occasionally!.
--------------------------
Parmesan Spaghetti
3/4 lb!. (12 oz!.) spaghetti, uncooked
1 jar (1 lb!. 10 oz!.) spaghetti sauce
1/3 cup KRAFT 100% Grated Parmesan Cheese
COOK spaghetti as directed on package!.
MEANWHILE, bring spaghetti sauce just to boil in medium saucepan on medium heat!. Reduce heat to medium-low; simmer 5 min!. or until heated through, stirring occasionally!.
DRAIN spaghetti; place in large bowl!. Top with spaghetti sauce; toss to coat!. Sprinkle with cheese!.
----------------------
Chicken Tacos
1 lb!. boneless skinless chicken breast, cut into 1/2-inch pieces
1 pkg!. (1-1/4 oz!.) TACO BELL HOME ORIGINALS Taco Seasoning Mix
3/4 cup water
8 TACO BELL HOME ORIGINALS Taco Shells
1 cup KRAFT Mexican Style Shredded Taco Cheese
1/2 cup shredded lettuce
1 medium tomato, chopped
SPRAY large skillet with cooking spray!. Add chicken; cook and stir on medium heat until cooked through!.
STIR in seasoning mix and water!. Cook 10 min!. or until sauce is slightly thickened, stirring occasionally!.
SPOON 2 Tbsp!. chicken mixture into each taco shell; sprinkle with cheese!. Top evenly with lettuce and tomato!.
------------------
Turkey & Ranch Bagel Club
1 whole wheat bagel, split, toasted
1 Tbsp!. Ranch Dressing
1 lettuce leaf
5 slices Thin Sliced Smoked Turkey Breast
1 slice Turkey Bacon, cooked, cut in half
1 slice tomato
SPREAD cut sides of bagel with dressing!.
PLACE lettuce on bottom half of bagel; top with the turkey, bacon and tomato!.
COVER with top of bagel!.
================
Hearty Cabbage Soup
4 cups chopped green cabbage (1/2 of a small head)
2 medium carrots, sliced
2 medium celery stalks, sliced
1 medium onion, chopped
1 pkg!. (10 oz!.) frozen green beans, thawed slightly
1 can (15-1/2 oz!.) cannellini beans, drained, rinsed
6 cups water
2 cans (14-1/2 oz!. each) chicken broth
2 cups canned crushed tomatoes, undrained
1 env!. GOOD SEASONS Italian Salad Dressing & Recipe Mix
PLACE all ingredients in 6- or 8-qt!. stockpot!.
BRING to boil on high heat!. Reduce heat to medium-low!.
SIMMER 30 min!. or until vegetables are tender!.
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Cheesy Chili Soup
1 can (28 oz!.) diced tomatoes, undrained
1 can (15 oz!.) kidney beans, rinsed, drained
1 can (14-1/2 oz!.) chicken broth
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 tsp!. chili powder
1 cup KRAFT Mexican Style Shredded Cheese, divided
BRING all ingredients except cheese to boil in medium saucepan!.
REDUCE heat to low; simmer 25 min!. or until vegetables are tender!. Stir in 1/3 of the cheese!.
LADLE into bowls!. Sprinkle with remaining cheese!.
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Creamy Corn and Turkey Soup
1/2 cup chopped onion
1 cup chopped red pepper, divided
2 Tbsp!. butter or margarine
4 oz!. (1/2 of 8-oz!. pkg!.) PHILADELPHIA Cream Cheese, cubed
1 can (14!.75 oz!.) cream-style corn
2 cups chicken broth
3/4 cup milk
2 cups shredded leftover cooked turkey
COOK onion and half of the red pepper in butter in large saucepan on medium heat until tender, stirring frequently!. Reduce heat to low!.
ADD cream cheese; cook until melted, stirring constantly!. Add corn, broth, milk and turkey; mix well!.
COOK until soup is heated through, stirring occasionally!. Serve topped with remaining chopped red pepper!.
You can substitute chicken for the turkey!.Www@FoodAQ@Com