Your all time favorite recipes:
Hamburger Tater tot Casserole:
1 lb of ground beef
1 bag of seasoned tater tots
1 can of cream of celery
1 can of campbells cheese
Line 9x13 pan with meat- slightly cooked or uncooked whichever you preferCover with frozen tater tots. Mix the cream of celery and cheese together and add one can of milk mix the celery and cheese together with the milk together to make one sauce. Pour the mixture over the tater tots. Bake at 350 degrees for one hour and serve. Yum!
- Submitted by Sara S.
Ingredients:
1 lb. Ground Chicken (or turkey, but chicken tastes better)
Worcestershire sauce
Chicken Bouillon Cubes
2 Packages of Won Ton wrappers (at haggen or other stores refrigerated)
5 eggs
Spinach
Shrimp
Boil a BIG pot of water with 5 chicken bullion cubes.Mix 1 lb of ground chicken, 2 eggs, a dash or two of worcestershire sauce, and some pepper (however much you like I guess)Won tons wrap funny, I can't explain, but you can google a video I'm sure. I honestly can't tell you, I'd have to show you..but as you wrap themboil them in batches. Put a batch in the boiling chicken broth for 3 minutes at a time and then take them out and strain, and put in a big bowl on the side.. as a batch boils.. just fold the next.. hope that makes sense LOL.Once all the won tons are cooked add more water to the potand probably 3 or so more bullion cubes.Then add some spinach leaves to the water, a lb or so of shrimp and 2 or 3 eggs (break them up since it's kinda like egg drop soup as far as that goes).Then add the won tons and walla! All done..
- Submitted by Naomi P.
Manicotti:
for manicotti (or for stuffed shells) i get the pasta (i usually buy ronzoni or publix brand, not picky about that part at all) and i put them in boiling water with a lil salt and a lil dallop of EVOO (so they don't get super sticky) and i boil them really al dente (not soft at all). so keep a close eye and pull them out while they're still firm.
the cheese:get two containers of ricotta cheese - i always mix one skim milk and one whole milk. you can go either way, but i think the 50/50 mix is perfecto.i plop about 2/3's of each container into a big mixing bowl.i add in a bag of shredded mozzarella cheese. if you got a block, i'm sure one block would be sufficient.then add about a cup (maybe even 2 cups) of parmasean. like the kraft kind, the grated stuff. if you use the real stuff its stronger, so maybe less.i mix up that cheese.then add some oregano, some salt and pepper, a raw egg, and i sprinkle in some bread crumbs (just the regular kind).then i taste it. (i know, i know... raw egg) but if you taste it, you can kinda tweak and adjust as needed. at least that's what i do, then i add whichever cheese is lacking, or maybe some more seasoning. oh, if you have "italian seasoning" - that works too. just a lil touch!then i get out the casserole dish, and i fill the bottom with jar sauce.(now, my fav sauce to cook with is ragu old world style. everyone has totally crazy differing opinions, so i say use whatever jar sauce you know you like. if you want a recipe for homemade sauce, i have an actual recipe... but it takes hours to make).so fill the bottom with sauce, then start packing in your stuffed manicottis. i literally just use a spoon and smoosh the cheese mix in the shells, and then cram them in there. they can be touching, its cool.then i cover them and fill the casserole dish with sauce. (it probably takes more than one jar if you're using a good sized pan/dish).sprinkle some shredded mozz or "italian cheese mix" (the pre-shredded bag kind) over the top.throw that junk in the oven baking at like 400-ish degrees... and when the top looks all done and beautiful, its done! the cheese on top will be all brown and baked and pretty.i hope this works for you. i know my method of cooking is a cluster, but its always worked for me
EDIT:btw, this is my cheese mix that i use in lasanga too. i just get the lasagna noodles from the store and put them in the pan UNCOOKED. no matter what brand, even if they aren't the "non-boil" kind, you don't have to boil noodles first.then i do the layering. sauce in the bottom of the pan, then a layer of noodles.the next layer is do is meat. i just brown some ground beef and while its cooking i throw in some worstershire and garlic. i do not cook the meat all the way, because it'll cook more in the lasagna.spread the beef on top of the noodles, add some sauce. (and i am SO BAD, i add pats of butter sporadically across the top of the beef!)then on top of the beef and sauce, i add more noodles.then i dabble some sauce on top of the noodles, smear my cheese mixture on top again and then add more sauce one top.add one final layer of noodles. add some more sauce (the trick is to always place the noodle in sauce, because it'll sop up the liquid to make the noodle cook right).then i sprinkle some mozzarella and parmesan cheese on top so when it bakes you get the beautiful brown gooey cheese layer. amazing!
-Submitted by Rose D.
Jason's Tortellini Soup:
2 - 7 oz boxes of tortellini (I like multicolor)
2 - 23 oz boxes chicken broth (or equivalent)
2 reg cans of diced tomatoes
1 box frozen chopped spinach, you can use a bunch or small bag of fresh baby spinach
1 med or 1/2 large onion, chopped
2-3 cloves of garlic, chopped, sliced or crushed
1 stick of butter (yes, a STICK, as in 4 oz)
6-8 oz shredded parmesan
crushed red pepper flakes if desired (don't want it super spicy but a kick is nice)
extra virgin olive oil if desired
In a large heavy pan, melt stick of butter. Add red pepper flakes, maybe black pepper to taste. Sweat onions & garlic til tender but don't scorch. Lightly browned butter is ok, adds flavor. When onions are tender add tomatoes & spinach. When frozen spinach block comes apart add chicken broth & bring to a light boil. Stir in tortellini. Keep liquid bubbling but not boiling over, about 15 minutes, stirring occasionally. Tortellini will expand; if it seems really brothy, you can throw in a handful of another kind of pasta like ditalini or rotini. Not necessary if you prefer this more soupy.When tortellini is done, serve with lots of shredded parmesan and a drizzle of olive oil on top. Pasta will continue to absorb liquid. This tastes better & better. Makes GREAT leftovers.If you're squeamish about too much butter you can use half, but the flavors all come together to make a very satisfying bowl of yumminess.
-Submitted by Jana V.
Zesty Chicken Tenderloins Marinade:
1 lb chicken tenders
1 cup Italian dressing
2 teaspoon fresh lime juice
3 teaspoons honey
Place Italian dressing into a measuring cup. You can strain the spices out of the dressing or leave them in for extra zip. Add lime juice and honey. Stir.Place chicken tenderloins in a freezer bag and add marinade. Best results is when chicken is allowed to marinade overnight, but a minimum of one hour gives a nice result as well. Grill or place chicken in a skillet. Cooking time for the skillet is about 45 minutes.
-Submitted by Devorah J.
Barbeque Chicken Pizza:
Ingredients:
1 ¼ cups warm water
1 packet active dry yeast
1 ¼ tablespoons sugar
3 ¼ cups flour
½ teaspoon salt
Preparation:
Mix together the first three ingredients in a glass container with a two cup or large capacity. Allow to sit for eight to ten minutes. The mixture will froth somewhat. Place flour and salt in a large bowl or in the mixing bowl of a mixer with a dough hook.A bread machine set to manual will also work. Add liquid to flour and mix thoroughly for four to six minutes, adding flour or water if dough is too dry or wet. The end result should be slightly stick and firm.Remove from bowl and place in a lightly greased airtight baggie, draping the bag nearly but not completely closed to allow gases to escape. Leave in a warm place for an hour and a half for proper rising. Do not allow to rise more than two hours. Bread machine users may allow dough to rise inside the bread machine.*Here is where I noticed that it is a very thick crust. I would only use about 2/3 of the dough on a pizza pan and use the other 1/3 for breadsticks of some sort.-EPlace on a fourteen inch pizza sheet for thick crust and a sixteen inch sheet for thin crust. Roll out and prick with fork. Cover with plastic wrap and allow to rise fifteen to twenty minutes more.Prick with fork again.Top pizza as desired. Preheat oven to 475 to 525 degrees (thicker toppings will require a higher temperature) and bake until crust is golden on the edges and cheese has browned and is bubbly.(Serves 3 to 5)
Toppings;
1/2 lb chicken breast
1 1/2 cup barbecue sauce (sweet baby rays original is my favorite)
1/4 cup chopped red onion
1/2 cup mozzarella cheese
Chop chicken and cook on the stovetop, season as preferred. Place chicken in bowl and toss with only some barbecue sauce. Slather pizza crust with barbecue sauce. Use as much as you'd like. Then add the chicken, onions and cheese. Cook as directed in dough recipe.
-Submitted by Erica R.
There you have it, folks.. the recipes for week one!! I can't wait to try them all out! The theme for week two is: Summber Barbeque Favorites (Your favorite item to bring to a summer BBQ or cookout!!) Please have recipes in by Sunday-- I will be out of town all weekend, but I will try to have them up by Sunday night! :)
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