CONTEST: (10 pts.) What is a winning recipie you have made?!
Tell me your winning recipe, with the recipe, Thanks!
Best winner gets 10 pts!.
RULES:
May be any food
Serious Answers
Please include important info (example: PreHeat to 350)Www@FoodAQ@Com
Best winner gets 10 pts!.
RULES:
May be any food
Serious Answers
Please include important info (example: PreHeat to 350)Www@FoodAQ@Com
Answers:
Cheddar Cheese Potatoes
10 Ore Ida hash Browns
6 oz!. Velvetta cheese
1 can cream of chicken soup
1 (16 oz!.) sour cream
1/2 cup melted margarine
2 cups crushed Ritz crackers
salt and pepper
Defrost hash browns and crumble into a 9x13 inch pan!. Pour cream of chicken soup on top!. Then add slices of cheddar cheese and melted margarine!.
Bake at 350 degrees for 20 minutes uncovered!. Remove from oven and spread the crushed crackers all over the top!. Return to oven and bake for an additional 25 minutes!.Www@FoodAQ@Com
10 Ore Ida hash Browns
6 oz!. Velvetta cheese
1 can cream of chicken soup
1 (16 oz!.) sour cream
1/2 cup melted margarine
2 cups crushed Ritz crackers
salt and pepper
Defrost hash browns and crumble into a 9x13 inch pan!. Pour cream of chicken soup on top!. Then add slices of cheddar cheese and melted margarine!.
Bake at 350 degrees for 20 minutes uncovered!. Remove from oven and spread the crushed crackers all over the top!. Return to oven and bake for an additional 25 minutes!.Www@FoodAQ@Com
This is so good
Crockpot Dressing
Ingredients
6 cups cornbread (cooked, The box cornbread mixes such as jiffy will make this sweeter)
8 slices day old bread
4 eggs
1 medium onion, chopped
1/2 cup celery, chopped
1 1/2 tablespoons sage or poultry seasoning
1/2 teaspoon black pepper
2 (10 1/2 ounce) cans cream of chicken soup
2 (10 1/2 ounce) cans chicken broth or turkey broth
1/4 cup butter
salt
Directions
Lay your bread out on the counter the night before you prepare the dressing so that it will dry!.
Crumble the breads!.
Add all other ingredients except butter!. Salt to taste!.
Pour into a sprayed crock pot!.
Dot with butter!.
Cover and cook on high for 2 hours or on low for 4 hours!.
Www@FoodAQ@Com
Crockpot Dressing
Ingredients
6 cups cornbread (cooked, The box cornbread mixes such as jiffy will make this sweeter)
8 slices day old bread
4 eggs
1 medium onion, chopped
1/2 cup celery, chopped
1 1/2 tablespoons sage or poultry seasoning
1/2 teaspoon black pepper
2 (10 1/2 ounce) cans cream of chicken soup
2 (10 1/2 ounce) cans chicken broth or turkey broth
1/4 cup butter
salt
Directions
Lay your bread out on the counter the night before you prepare the dressing so that it will dry!.
Crumble the breads!.
Add all other ingredients except butter!. Salt to taste!.
Pour into a sprayed crock pot!.
Dot with butter!.
Cover and cook on high for 2 hours or on low for 4 hours!.
Www@FoodAQ@Com
my family loves this recipe and its pretty simple
Ingredients
4 boneless skinless chicken breasts
8 ounces frozen spinach (thawed and drained)
1 lb mushroom (preferably baby portabellos, but whatever you like works too)
1 container pesto sauce, but leave about a tablespoon in the tub (you can also make your own)
1 lb noodles (i like speggetti but whatever suits you)
1 splash chicken broth
salt, pepper, garlic powder, grated parmesan cheese and olive oil
Directions
1Chop mushrooms into bite size pieces!. Sauté mushrooms in a little bit of olive oil, season with pepper and garlic powder!. Cook till tender!. Before removing from pan add a little salt!. Remove from pan and place on a plate with paper towels!.
2While mushrooms are sautéing, remove any extra fat and skin from chicken!. Then chop in to about 1 inch cubes!.And season with a little bit of pepper, salt and garlic powder!.
3Put water on to boil for noodles!.
4After removing mushrooms add just a little bit more olive oil!. Then sauté the chicken on both sides!. Move the chicken to one side of the pan then add the spinach to the pan!.
5Turn the burner down to low and add a splash of chicken broth to the chicken/spinach pan!. Cover with lid and simmer while noodles are cooking!.
6Once the noodles are done drain and place back in pot!. Then add in the pesto and stir to coat!.
7Toss in the chicken/spinach mixture!. As well as the mushrooms!. Stir to combine!.
8Serve with parmesan cheese on top!. As well as some nice crusty bread perhapsWww@FoodAQ@Com
Ingredients
4 boneless skinless chicken breasts
8 ounces frozen spinach (thawed and drained)
1 lb mushroom (preferably baby portabellos, but whatever you like works too)
1 container pesto sauce, but leave about a tablespoon in the tub (you can also make your own)
1 lb noodles (i like speggetti but whatever suits you)
1 splash chicken broth
salt, pepper, garlic powder, grated parmesan cheese and olive oil
Directions
1Chop mushrooms into bite size pieces!. Sauté mushrooms in a little bit of olive oil, season with pepper and garlic powder!. Cook till tender!. Before removing from pan add a little salt!. Remove from pan and place on a plate with paper towels!.
2While mushrooms are sautéing, remove any extra fat and skin from chicken!. Then chop in to about 1 inch cubes!.And season with a little bit of pepper, salt and garlic powder!.
3Put water on to boil for noodles!.
4After removing mushrooms add just a little bit more olive oil!. Then sauté the chicken on both sides!. Move the chicken to one side of the pan then add the spinach to the pan!.
5Turn the burner down to low and add a splash of chicken broth to the chicken/spinach pan!. Cover with lid and simmer while noodles are cooking!.
6Once the noodles are done drain and place back in pot!. Then add in the pesto and stir to coat!.
7Toss in the chicken/spinach mixture!. As well as the mushrooms!. Stir to combine!.
8Serve with parmesan cheese on top!. As well as some nice crusty bread perhapsWww@FoodAQ@Com
Ranch potatoes
2 lbs yukon gold potatoes- cut and cooked like you would for potato salad
Preheat oven to 350*
Mix drained potatoes, 1 cup sour cream, 1 cup ranch dressing, 1/2 lb crumbled bacon, and 2 cups shredded cheddar cheese!. Season with salt and pepper and bake until the top is golden- about 20 minutes!.
Www@FoodAQ@Com
Bacon and Egg Slabs
Grease a rectangular oven dish and line with flaky pastry!. (I use ready rolled)
Fry off trimmed and diced bacon and allow to cool on paper towels!. Place in dish and make wells to drop 4 eggs in!. Pierce the yolks and cover with another sheet of pastry!. Pierce the pastry several times with a knife for steam vents!. Brush with milk!.
Bake in a 180C oven for 35-45 minutes until the pastry is golden!.
Turn out and allow to cool a little then cut in 75mm squares!.
This has had a couple of BA'sWww@FoodAQ@Com
Grease a rectangular oven dish and line with flaky pastry!. (I use ready rolled)
Fry off trimmed and diced bacon and allow to cool on paper towels!. Place in dish and make wells to drop 4 eggs in!. Pierce the yolks and cover with another sheet of pastry!. Pierce the pastry several times with a knife for steam vents!. Brush with milk!.
Bake in a 180C oven for 35-45 minutes until the pastry is golden!.
Turn out and allow to cool a little then cut in 75mm squares!.
This has had a couple of BA'sWww@FoodAQ@Com