Im looking for a really good beef or chicken lasagna recipe?!

Im looking for a really good beef or chicken lasagna recipe?

does anyone know of a good lasagna recipe?

what do u mix together to make deviled eggs?

what is the dish with jello and i think its coolwhip? does anyone know what im talking about?? i see it at family gatherings all the time..

tuna noodle recipe? mexican corn recipe? how about a recipe for those little smokies?

im new at cooking.... lol.. please help..

I hope these help. Happy cooking!

CHICKEN LASAGNA FLORENTINE
From Gooseberry Patch Slow-Cooker Recipes
(makes 8 servings)
-10 ounce package frozen chopped spinach, thawed and drained (squeeze out excess moisture)
-9 ounce package frozen, diced, cooked chicken, thawed (or use 2 medium boneless, skinless chicken breasts that you cook in the oven for 20-25 minutes on 325 degrees Fahrenheit…inside should be slightly pink and then cube)
-2 10-3/4 ounce cans cream of chicken soup
-8 ounce container sour cream
-1 cup milk
-1/2 cup grated Parmesan cheese
-1/3 cup onion, chopped
-1/2 teaspoon salt
-1/4 teaspoon pepper
-1/8 teaspoon nutmeg
-9 strips lasagna noodles, uncooked and divided
-1 cup shredded Mozzarella cheese, divided (or 8 ounce bag)
-non-stick vegetable spray (could use butter)
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1. Combine all ingredients except lasagna noodles and mozzarella in a large bowl; stir well and set aside.
2. Spray the inside of the crock pot with the vegetable spray.
3. Arrange 3 uncooked lasagna strips in the bottom of the crock pot, breaking the strips in half to fit.
4. Spread 1/3 of the spinach mixture over the lasagna noodles; sprinkle with 1/3 cup mozzarella.
5. Layer with 3 more lasagna noodles, half the remaining spinach mixture and 1/3 cup mozzarella.
6. Top with remaining lasagna strips, spinach mixture and mozzarella.
7. Cover and cook on high setting for one hour.
8. Reduce to low setting and cook, covered, for 5 hours, or until lasagna is tender.
*The flavor is excellent. I have noticed that the cheese at the top gets a bit to brown for my tastes. To correct this you could try to leave a bit of the spinach mixture (trying to save only a bit of the sauce part of it) to lightly spread over the top.


DEVILED EGGS
(for 3 hard cooked eggs)
-3 eggs, hard boiled (I put eggs in pan; cover with water; bring to a boil; when boiling reduce heat to medium and cover and cook for 10 minutes; drain water from pan immediately; fill pan with the eggs in them with cold water)
-? teaspoon salt (or a little less, this is to taste)
-1/8 teaspoon ground pepper (or to taste)
-? teaspoon dry mustard
-4 teaspoons mayonnaise (to taste, adding teaspoonfuls in at a time)
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1.Cut the cooled eggs in half, lengthwise.
2.Carefully slip yolks out of each side with a spoon.
3.Mash the yolks with the spoon and mix in the pepper and dry mustard.
4.Add a little bit of salt and keep tasting until it tastes the way you like it.
5.Add mayonnaise, a spoonful at a time, until the mixture holds together a bit – making sure not to put in too much mayonnaise (it should still look like the color of the yolk…yellow)
6.Carefully fill each egg white half with the mixture, heaping it up lightly.
7.Cover with saran wrap and refrigerate.
*This is really an easy Deviled Egg recipe. There are more elaborate recipes, but if you start with this, you could begin adding your own ingredients to come up with the taste you like best.


LAYERED BING CHERRY MOLD
(12 servings, 1/2 cup each)
-1-1/2 cups boiling water
-2 packages (4-serving size each) JELL-O Brand Cherry Flavor Gelatin
-1-1/2 cups cold water
-1/2 pound (8 ounces) Bing cherries, halved pitted (about 1-1/2 cups)
-1-1/2 cups thawed Cool Whip Whipped Topping
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1. Stir boiling water into dry gelatin mix in large bown at least 2 minutes until completely dissolved.
2. Stir in cold water.
3. Reserve 1-1/2 cups of the gelatin at room temperature and refrigerate the rest about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
4. Stir cherries into the gelatin that's been chilled.
5. Spoon cherries and gelatin into a 6-cup mold sprayed with cooking spray.
6. Refrigerate mold for 15 minutes or until set but not firm (gelatin should stick to finger when touched and should mound).
7. Add whipped topping to reserved 1-1/2 cups gelatin that's been at room temperature; stir with a wire whisk until well blended. Spoon over gelatin layer in mold.
8. Refrigerate 4 hours or until firm.
9. Unmold.
*Store leftover dessert in refrigerator.


MANDARIN MOUSSE MOLD
(12 servings, 1/2 cup each)
-1-1/2 cups boiling water
-1 package (8-serving size) or 2 packages (4-serving size each) JELL-O Brand Orange Flavor Gelatin
-1 cup cold water
-1 can (11 ounces) mandarin orange segments, drained
-1 tub (8 ounces) COOL WHIP Topping, thawed, divided
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1. Stir boiling water in gelatin in large bowl 2 minutes until completely dissolved.
2. Stir in cold water.
3. Place orange segments in 6-cup mold; spoon 2 cups gelatin mixture into mold over oranges. Refrigerate about 30 minutes or until set, but not firm (should stick to finger).
4. Meanwhile, refrigerate remaining gelatin mixture about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Stir in 2 cups of the whipped toppping with wire whisk until well blended. Pour over gelatin layer in mold.
5. Refrigerate 4 hours or until firm. Unmold.
6. Serve with remaining whipped topping.
*Store leftover gelatin mold in refrigerator.


MIX & MATCH CASSEROLE
-1 (8 ounce) container sour cream (unless using the tomatoes)
-1 cup milk (unless using the tomatoes)
-1 cup water
-1 teaspoon salt
-1 teaspoon pepper
-->Choose One Sauce Maker<--
-1 can (10-3/4 ounce) cream of mushroom soup, undiluted
-1 can (10-3/4 ounce) cream of celery soup, undiluted
-1 can (10-3/4 ounce) cream of chicken soup, undiluted
-1 can (10-3/4 ounce) Cheddar cheese soup, undiluted
-2 cans (14-1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained
-->Choose One Vegetable<--
-1 can (14-1/2 ounce) cut green Italian beans, drained
-1 can (15-1/4 ounce) sweet peas, drained
-1 can (10-1/2 ounce) asparagus cuts and tips, drained
-1 can (15-1/4 ounce) whole kernel corn, drained
-1 can (13-1/2 ounce) chopped spinach
-->Choose One Pasta/Rice<--
-2 cups uncooked elbow macaroni
-1 cup uncooked regular rice
-4 cups uncooked wide egg noodles
-3 cups uncooked small pasta shells
-->Choose One Meat/Fish/Poultry<--
-2 cans (6 ounces each) solid white tuna in water, drained and flaked
-2 cans chopped cooked chicken
-2 cans chopped cooked ham
-2 cans chopped cooked turkey
-1 pound ground beef, browned and drained
-->Choose One or More Extras (Optional)<--
-1 can (3 ounce) sliced mushrooms, drained
-1/4 cup sliced ripe olives
-1/4 cup chopped red or green bell pepper
-1/4 cup onion
-1/4 cup chopped celery
-2 garlic cloves, minced
-1 can (4.5 ounce) chopped green chiles
-1 (1-1/4 ounce) envelope taco seasoning mix
-->Choose One or Two Toppings<--
-1/2 cup (2 ounces) shredded Mozzarella cheese
-1/2 cup grated Parmesan cheese
-1/2 cup (2 ounces) shredded Swiss cheese
-1/2 cup fine, dry bread crumbs
-1 cup round buttery crackers, crushed
-1 cub herb-seasoned stuffing mix
*You can experiment with your own favorite ingredients in any category, too, or on the number you use in each category.
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1. Combine the sour cream, milk, water, salt and pepper with the Sauce Maker (remember to omit the sour cream and milk if using the tomatoes).
2. Stir in the Vegetable, Pasta/Rice, Meat/Fish/Poultry and, if desired, the Extras.
3. Spoon into a lightly greased 13-x9-inch baking dish.
4. Bake, covered, at 350 degrees Fahrenheit for 1 hour and 10 minutes.
5. Uncover and sprinkle with Topping(s); bake 10 more minutes (uncovered).


Mexican Corn Soup
(Sara Moulton-Food Network-Recipe courtesy Gourmet Magazine)
-1-1/2 teaspoons minced garlic
-3 tablespoons olive oil
-1 cup chopped onion
-Two 2-inch fresh jalapeno peppers, seeds and ribs discarded and the flesh minced (wear rubber gloves)
-2 teaspoons ground cumin
-1-1/2 teaspoons ground coriander seed
-Salt and freshly ground black pepper
-1/2 cup thinly sliced carrot
-1/2 cup thinly sliced celery
-3-1/2 cups chicken stock or canned chicken broth
-8 ears of corn, shucked, the kernels cut off the cobs, and the kernels and cobs reserved separately
-1 red bell pepper, roasted and chopped fine
-2 to 3 tablespoons minced fresh coriander or parsley leaves, or to taste
-Cayenne to taste if desired
-Garnish: Fried tortilla strips
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1.In a kettle cook the garlic in the oil over moderately low heat, stirring for 1 minute, add the onion and the jalapeno peppers, and cook the mixture, stirring, until the onion is softened.
2.Add the cumin, the ground coriander seed, and salt and black pepper to taste and cook the mixture, stirring, for 2 minutes.
3.Add the carrot and the celery and cook the mixture over moderate heat, stirring, for 5 minutes.
4.Add the stock, the corn cobs, and 2 1/2 cups water and simmer the mixture for 15 minutes.
5.Add all but 1 cup of the reserved corn kernels, simmer the mixture for 12 to 15 minutes, or until the kernels are very tender, and discard the cobs.
6.In a blender puree the mixture in batches, blending each batch on high speed for at least 1 minute, or until it is very smooth. (If an even smoother soup is desired, after using the blender force the mixture through a fine sieve set over a bowl, pressing hard on the solids.)
7.Let the soup cool to room temperature.
8.In a small saucepan of boiling water boil the remaining 1 cup reserved corn kernels for 2 to 4 minutes, or until they are tender, drain them in a colander, and refresh them under cold water.
9.Stir the corn into the soup with the roasted bell pepper, the minced coriander, the cayenne, and salt and black pepper to taste and serve the soup at room temperature. Garnish with fried tortilla strips.


Mexican Grilled Corn
(Recipe courtesy Tyler Florence, 2007-Food Network)
-4 ears corn
-1/2 cup mayonnaise
-1-1/2 cups sour cream
-1/4 cup freshly chopped cilantro leaves
-1 cup freshly grated Parmesan
-1 lime, juiced
-Red chili powder, to taste
-2 limes cut into wedges, for garnish
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1.Remove the husks of the corn but leave the core attached at the end so you have something to hold onto.
2.Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over.
3.Mix the mayonnaise, sour cream and cilantro together.
4.Grate the Parmesan in another bowl.
5.While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.


LITTLE SMOKIES
(from Cooks.com)
-2 tbsp. butter, melted
-1/4 c. chili sauce
-1/2 c. ketchup
-2 tbsp. Worcestershire
-1/3 c. brown sugar
-1/2 tsp. dry mustard
-1/4 tsp. pepper
-2 tbsp. onion, chopped
-4-5 drops Tabasco
-1 pkg. Little Smokies sausages
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1.Mix all ingredients except Little Smokies and heat through in a pan.
2.When hot, add little smokies and serve.


BAR-B-QUE LITTLE SMOKIES
(from Cooks.com)
-Hormel Little Smokies
-1 c. ketchup
-1/2 c. brown sugar
-1/4 c. vinegar
-1 tbsp. Worcestershire sauce
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1.Combine all ingredients.
2.Bake at 300 degrees approximately 1 hour.
Serve with toothpicks.