Lomo Saltado (Heidi Gibbs)
Peruvian Recipe
Ingredients:
1 pkg. frozen french fries
1 pound beef strips (cut beef against grain)
1 onion cut into strips
3 tomatoes, seeded and sliced into strips
3 tbsp. vegetable oil
1/2 tsp. garlic powder or minced (two cloves)
1 tbsp. white vinegar
1 tbsp. soy sauce
2 tbsp. parsley
1/4 tsp. Peruvian Yellow Paste or Yellow Chilli Pepper (optional)
Hot cooked rice
Preparation:
Prepare french fries.
~ While french fries are cooking, pour 2 tbsp. oil into fry pan or wok to high heat. Add beef. Season with salt and pepper. Stir fry for about 2 minutes. Remove beef and set aside.
~ Add 1 tbsp. of oil into wok and return to heat.
~ Add onion, garlic, and paste (optional). Stir fry for 2 minutes.
~ Add tomatoes, soy sauce, vinegar, (don't forget that soy sauce has salt in it). Stir fry for 1 minute.
~ Return beef to wok.
~ Add french fries.
~ Toss everything together.
~ Adjust seasoning with salt and pepper.
~ Serve with rice.
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Tuesday, March 1, 2011
Aji de Gallina
Two birds in one stone
Aji de Gallina (Heidi Gibbs)
Peruvian Recipe
Ingredients:
Roasted or Cooked Chicken Breast
Chicken broth
1 tbsp. Oil
1 tbsp. Granulated Onion or half of small onion (chopped)
1/2 tsp. Aji Amarillo (Peruvian Yellow Peper Paste)
1/2 tsp Garlic Powder or minced (1 or two cloves)
Fresh bread crumbs (4 or 6 slices)
1 c. Milk
Parmesan, grated (garnish)
Salt and pepper
When I didn't have my driver's license, what I did to come up with a similar taste to aji (there's nothing like the taste of aji amarillo) was to use turmeric (to add color) and yellow bell pepper (to add taste) but you can use sweet orange pepper too. If you want to make it purple, that's ok too :) any color would works. haha.
Preparation:
Take the breast from the chicken
Sheer the chicken
Cut the slices of bread into square or just tier them apart. I like to use just the white part of bread.
Puree together cheese, bread, paste and milk. Set it aside.
Pour oil into medium heat saute pan. Add garlic, onion, (if its fresh garlic or onion, saute for 3 minutes until onion looks translucent).
Add chicken, salt and pepper. Add bread puree. Stir frequently. If its too thick, add a little bit of chicken broth
Keep stirring until the mixture has a creamy texture.
Add some parmesan cheese or mozarrella cheese (I use any cheese I have in my fridge but not swiss cheese)
Serve with rice. Place lettuce on the bottom of the serving dish. Spread the chicken mixture over.
To make it fancy, decorate with slices of boiled eggs, and parsley.
Aji de Gallina (Heidi Gibbs)
Peruvian Recipe
Ingredients:
Roasted or Cooked Chicken Breast
Chicken broth
1 tbsp. Oil
1 tbsp. Granulated Onion or half of small onion (chopped)
1/2 tsp. Aji Amarillo (Peruvian Yellow Peper Paste)
1/2 tsp Garlic Powder or minced (1 or two cloves)
Fresh bread crumbs (4 or 6 slices)
1 c. Milk
Parmesan, grated (garnish)
Salt and pepper
When I didn't have my driver's license, what I did to come up with a similar taste to aji (there's nothing like the taste of aji amarillo) was to use turmeric (to add color) and yellow bell pepper (to add taste) but you can use sweet orange pepper too. If you want to make it purple, that's ok too :) any color would works. haha.
Preparation:
Take the breast from the chicken
Sheer the chicken
Cut the slices of bread into square or just tier them apart. I like to use just the white part of bread.
Puree together cheese, bread, paste and milk. Set it aside.
Pour oil into medium heat saute pan. Add garlic, onion, (if its fresh garlic or onion, saute for 3 minutes until onion looks translucent).
Add chicken, salt and pepper. Add bread puree. Stir frequently. If its too thick, add a little bit of chicken broth
Keep stirring until the mixture has a creamy texture.
Add some parmesan cheese or mozarrella cheese (I use any cheese I have in my fridge but not swiss cheese)
Serve with rice. Place lettuce on the bottom of the serving dish. Spread the chicken mixture over.
To make it fancy, decorate with slices of boiled eggs, and parsley.
Wednesday, August 25, 2010
Lettuce Wraps
Lettuce Wraps - from the kitchen of Melissa Dickson
Marinade
1 tsp Corn starch
2 tsp Water
2 tsp Soy sauce
2 tsp Rice vinegar
1 lb ground turkey
Mix all ingredients together in a bowl and let marinade for at least 15 minutes. Brown meat, set aside.
Dice
1 cup mushrooms
1 stalk green onion
2 tsp Garlic
1 tsp Fresh ginger
1- 8oz can bamboo
1- 8oz can water chestnuts
Stir-fry all together for a couple of min.
Add
2 T. water
1 T Soy sauce
1 T rice vinegar
1 tsp spicy mustard
Add cooked meat mixture and serve in lettuce leaves.
Marinade
1 tsp Corn starch
2 tsp Water
2 tsp Soy sauce
2 tsp Rice vinegar
1 lb ground turkey
Mix all ingredients together in a bowl and let marinade for at least 15 minutes. Brown meat, set aside.
Dice
1 cup mushrooms
1 stalk green onion
2 tsp Garlic
1 tsp Fresh ginger
1- 8oz can bamboo
1- 8oz can water chestnuts
Stir-fry all together for a couple of min.
Add
2 T. water
1 T Soy sauce
1 T rice vinegar
1 tsp spicy mustard
Add cooked meat mixture and serve in lettuce leaves.
Monday, January 18, 2010
Inexpensive Lasagna
Inexpensive Lasagna
Erin Baxter
1 5oz. pkg Lasagne noodles (I use the ready to bake ones to cut down on prep time)
1 lb. ground beef
2 cans of tomato soup
16 oz cottage (you can fancy it up with ricotta though)
spices such as oregano, parsley, basil and garlic to taste
grated cheddar cheese
grated motzerella cheese
Cook and drain ground beef. Boil noodles. Add tomato soup and spices to ground beef. Layer noodles then meat sauce, cottage cheese and grated cheese. Repeat. Bake at 350 for 20 min. or just until heated though.
Erin Baxter
1 5oz. pkg Lasagne noodles (I use the ready to bake ones to cut down on prep time)
1 lb. ground beef
2 cans of tomato soup
16 oz cottage (you can fancy it up with ricotta though)
spices such as oregano, parsley, basil and garlic to taste
grated cheddar cheese
grated motzerella cheese
Cook and drain ground beef. Boil noodles. Add tomato soup and spices to ground beef. Layer noodles then meat sauce, cottage cheese and grated cheese. Repeat. Bake at 350 for 20 min. or just until heated though.
Quick-n-easy Italian Chicken
Quick-n-easy Italian Chicken
Erin Baxter
3/4 lb. Chicken breast, cut into thin strips (I use chicken tenders to cut down prep time)
3/4 C Reduced Calorie Italian dressing
16 oz. Green Giant American Mixture California Style frozen veggies
Hot cooked pasta (I use bowties, the kids love them)
Parmesan Cheese, Grated
In large skillet combine chicken and about 1/2 of the italian dressing. Saute until chicken starts to brown. Add veggies and remaining dressing. Cover simmer 7-9 minutes until veggies are crisp-tender, stirring frequently. Serve over pasta, sprinkle with cheese.
Erin Baxter
3/4 lb. Chicken breast, cut into thin strips (I use chicken tenders to cut down prep time)
3/4 C Reduced Calorie Italian dressing
16 oz. Green Giant American Mixture California Style frozen veggies
Hot cooked pasta (I use bowties, the kids love them)
Parmesan Cheese, Grated
In large skillet combine chicken and about 1/2 of the italian dressing. Saute until chicken starts to brown. Add veggies and remaining dressing. Cover simmer 7-9 minutes until veggies are crisp-tender, stirring frequently. Serve over pasta, sprinkle with cheese.
Thursday, January 14, 2010
Black Bean & Chicken Tacos
Black Bean & Chicken Tacos
Julie Anderegg
4 chicken breasts
1/2 bottle salsa
1/2 liter Sprite (or 7-up)
In crock pot, cook chicken breasts in salsa and sprite on High 3 hours (or Medium for 6 hours, or boil on stove for 30 minutes)
Drain and save juice after cooked, shred chicken and add a little juice back into it.
In a pan (or rice cooker), measure out 4 cups of the juice and add 2 cup of white rice. Bring to boil, then reduce heat and simmer for 20 minutes. For Brown Rice, cook for 40-45 minutes.
Black Bean Taco Recipe:
1 can black beans (rinsed)
1 can corn (with juice)
1 package (or 2 Tbs) Taco Seasoning
Heat up in a pan until completely hot.
Serve all of the above with corn or flour tortillas, avacado, sour cream, diced tomatoes, shredded lettuce, shredded cheddar cheese, and remaining salsa. Also makes a GREAT taco salad...leave out the tortilla and add corn chips.
We also LOVE this without the Chicken and rice. Makes a fantastic fast and easy meatless meal! Mmmmmm....YUM!
Julie Anderegg
4 chicken breasts
1/2 bottle salsa
1/2 liter Sprite (or 7-up)
In crock pot, cook chicken breasts in salsa and sprite on High 3 hours (or Medium for 6 hours, or boil on stove for 30 minutes)
Drain and save juice after cooked, shred chicken and add a little juice back into it.
In a pan (or rice cooker), measure out 4 cups of the juice and add 2 cup of white rice. Bring to boil, then reduce heat and simmer for 20 minutes. For Brown Rice, cook for 40-45 minutes.
Black Bean Taco Recipe:
1 can black beans (rinsed)
1 can corn (with juice)
1 package (or 2 Tbs) Taco Seasoning
Heat up in a pan until completely hot.
Serve all of the above with corn or flour tortillas, avacado, sour cream, diced tomatoes, shredded lettuce, shredded cheddar cheese, and remaining salsa. Also makes a GREAT taco salad...leave out the tortilla and add corn chips.
We also LOVE this without the Chicken and rice. Makes a fantastic fast and easy meatless meal! Mmmmmm....YUM!
Easy Beef Noodle
Easy Beef Noodle
Sharon Voeks
1 lb. lean ground beef
1 can Campbell's French onion soup
1 can water
1/2 c. ketchup
1 (12 oz.) pkg. wide egg noodles
Brown ground beef in stove top frying pan, until completely cooked. Add soup, water, and ketchup. Stir. Add noodles. Cover and let it simmer for 20 minutes on low-medium heat. Stir occasionally. Ready to serve once the excess moisture is gone.
Sharon Voeks
1 lb. lean ground beef
1 can Campbell's French onion soup
1 can water
1/2 c. ketchup
1 (12 oz.) pkg. wide egg noodles
Brown ground beef in stove top frying pan, until completely cooked. Add soup, water, and ketchup. Stir. Add noodles. Cover and let it simmer for 20 minutes on low-medium heat. Stir occasionally. Ready to serve once the excess moisture is gone.
Italian Rotini Bake
Italian Rotini Bake
Sharon Voeks
8 Oz. rotini noodles
1(16oz) spaghetti sauce
1 env. Italian salad dressing mix
2 c. shredded Mozarella cheese
Cook pasta; drain. In a bowl, combine the spaghetti sauce and salad dressing mix. Mix pasta and spaghetti mix. Put in greased shallow 2 quart baking dish. Sprinkle with cheese. Bake at 400 for 15 to 20 minutes.
Sharon Voeks
8 Oz. rotini noodles
1(16oz) spaghetti sauce
1 env. Italian salad dressing mix
2 c. shredded Mozarella cheese
Cook pasta; drain. In a bowl, combine the spaghetti sauce and salad dressing mix. Mix pasta and spaghetti mix. Put in greased shallow 2 quart baking dish. Sprinkle with cheese. Bake at 400 for 15 to 20 minutes.
Macaroni Salad
Macaroni Salad – Cooking with Basic Food Storage
1 cup uncooked macaroni or other pasta
1 t. salt
4 cups boiling water
1 can tuna fish
1 cup chopped vegetables (celery, green pepper, onion, cooked peas, carrots, etc.)
Salad dressing
Bring water and salt to a boil. Add macaroni. Boil until tender (abt 10 minutes); do not overcook. Drain. Rinse in cold water. Drain again. Chill. Mix with tuna fish and vegetables. Marinate with salad dressing to taste (approximately ½ cup).
1 cup uncooked macaroni or other pasta
1 t. salt
4 cups boiling water
1 can tuna fish
1 cup chopped vegetables (celery, green pepper, onion, cooked peas, carrots, etc.)
Salad dressing
Bring water and salt to a boil. Add macaroni. Boil until tender (abt 10 minutes); do not overcook. Drain. Rinse in cold water. Drain again. Chill. Mix with tuna fish and vegetables. Marinate with salad dressing to taste (approximately ½ cup).
Supper On French Bread
Supper On French Bread
2/3 C. Evap. milk
1/2 C. cracker crumbs
1 1/2 - 2 lbs. Hamburger,
1 egg
1/2 C. onion
1 T. mustard
2 C. grated American Cheese (NOT cheese food or product)
salt & pepper to season
Mix all above ingredients.
Slice 1 loaf french bread lengthwise in half. Wrap foil around bread with shiny side out.
Divide meat mixture in half and put one on top of each side of the french bread, evenly covering the entire slice.
Bake @ 325 degree for about 25 - 35 minutes till meat/cheese is bubbly and no longer pink inside.
2/3 C. Evap. milk
1/2 C. cracker crumbs
1 1/2 - 2 lbs. Hamburger,
1 egg
1/2 C. onion
1 T. mustard
2 C. grated American Cheese (NOT cheese food or product)
salt & pepper to season
Mix all above ingredients.
Slice 1 loaf french bread lengthwise in half. Wrap foil around bread with shiny side out.
Divide meat mixture in half and put one on top of each side of the french bread, evenly covering the entire slice.
Bake @ 325 degree for about 25 - 35 minutes till meat/cheese is bubbly and no longer pink inside.
Florentine Chicken
Florentine Chicken
This recipe is amazingly easy! Almost everyone has the ingredients on hand! Tastes like you slaved for hours and yet only takes a few minutes!!
8 pieces of Chicken
1 Cup Ketchup
1/4 Cup finely chopped onion
1/4 Cup Vinegar
3 Tbsp sugar
1 Tbsp salt
1/4 Cup Worcestershire sauce
1/2 Cup water
4 Cloves Garlic minced
Brown the chicken pieces in a frying pan. Preheat oven to 375 degrees. While chicken is browning mix all ingredients in a bowl. Place browned chicken in a baking dish and pour sauce over chicken. Bake for one hour.
I serve this with garlic mashed potatoes and stir fried broccoli. YUM!
This recipe is amazingly easy! Almost everyone has the ingredients on hand! Tastes like you slaved for hours and yet only takes a few minutes!!
8 pieces of Chicken
1 Cup Ketchup
1/4 Cup finely chopped onion
1/4 Cup Vinegar
3 Tbsp sugar
1 Tbsp salt
1/4 Cup Worcestershire sauce
1/2 Cup water
4 Cloves Garlic minced
Brown the chicken pieces in a frying pan. Preheat oven to 375 degrees. While chicken is browning mix all ingredients in a bowl. Place browned chicken in a baking dish and pour sauce over chicken. Bake for one hour.
I serve this with garlic mashed potatoes and stir fried broccoli. YUM!
Bean Cake Sandwich
Bean Cake Sandwich
Paula Deen food storage - meatless
3 cups leftover cooked white beans,
(I use any canned beans, black eyed peas, pinto, any beans)
All-purpose flour, enough to bind patties
1 tablespoon butter
1 tablespoon vegetable oil
Mayonnaise
8 slices white bread, I use hamburger buns
1 small onion, sliced into rings
In a medium bowl, coarsely mash beans with a fork and add flour until well combined. Shape bean mixture into 4 patties. Melt butter and oil together in a large skillet over medium heat. Add bean patties, in batches as necessary, and brown on both sides until crispy.
Spread mayonnaise on 2 pieces of white bread. Place bean patty on bread and top with onions. Repeat to make 4 sandwiches.
Paula Deen food storage - meatless
3 cups leftover cooked white beans,
(I use any canned beans, black eyed peas, pinto, any beans)
All-purpose flour, enough to bind patties
1 tablespoon butter
1 tablespoon vegetable oil
Mayonnaise
8 slices white bread, I use hamburger buns
1 small onion, sliced into rings
In a medium bowl, coarsely mash beans with a fork and add flour until well combined. Shape bean mixture into 4 patties. Melt butter and oil together in a large skillet over medium heat. Add bean patties, in batches as necessary, and brown on both sides until crispy.
Spread mayonnaise on 2 pieces of white bread. Place bean patty on bread and top with onions. Repeat to make 4 sandwiches.
Easy Stuffed Pork Chops
Easy Stuffed Pork Chops
~6 to 8 pork chops, ¾ to an 1 inch thick are the best (as many or as few as you like.)
~1 package of cornbread stuffing, mixed as directed
~1 to 2 cans cream of mushroom soup
Cut a pocket in the top of the chop about half the depth of the chop. Place the chops in a 9x13 pan standing up with a little space between each chop. With a spoon stuff each pork chop pocket with stuffing mix until it pops out of the top. Place the rest of the stuffing down the sides of the pan. Cover chops with undiluted soup. Cover and bake at 350 for 1 hour. If you are making large quantities it will take 1 1/2 to 2 hours to bake.
~6 to 8 pork chops, ¾ to an 1 inch thick are the best (as many or as few as you like.)
~1 package of cornbread stuffing, mixed as directed
~1 to 2 cans cream of mushroom soup
Cut a pocket in the top of the chop about half the depth of the chop. Place the chops in a 9x13 pan standing up with a little space between each chop. With a spoon stuff each pork chop pocket with stuffing mix until it pops out of the top. Place the rest of the stuffing down the sides of the pan. Cover chops with undiluted soup. Cover and bake at 350 for 1 hour. If you are making large quantities it will take 1 1/2 to 2 hours to bake.
Taco Chicken & Rice Casserole
Taco Chicken & Rice Casserole
Michelle Doty
3 to 4 chicken breast cut into bite size pieces
1 8oz can tomato sauce
1 14½ oz can chicken broth
½ pkg taco seasoning mix
1 red bell pepper, diced
1 can corn
1½ cups minute rice
Brown chicken, add tomato sauce & chicken broth, plus ½ to 1 tomato sauce can of water. Stir in corn and pepper. Add rice and remove from heat. Let stand about 5 to 10 minutes. Serve with cheese & sour cream & sliced olives.
Michelle Doty
3 to 4 chicken breast cut into bite size pieces
1 8oz can tomato sauce
1 14½ oz can chicken broth
½ pkg taco seasoning mix
1 red bell pepper, diced
1 can corn
1½ cups minute rice
Brown chicken, add tomato sauce & chicken broth, plus ½ to 1 tomato sauce can of water. Stir in corn and pepper. Add rice and remove from heat. Let stand about 5 to 10 minutes. Serve with cheese & sour cream & sliced olives.
Taco Hash Browns
Taco Hash Browns
1 pound hamburger, browned and drained
1 pkg. taco seasoning (added to browned hamburger along with 1 cup water)
16-20 hash brown patties
2 c. cheddar, shredded
Optional add-ins... sour cream, salsa, jalapenos
Directions: Don't let the water completely evaporate from the meat mixture. And start the hash browns cooking in the oven (as directed on the pkg.) right before you start browning the hamburger.
When hamburger is done and seasoning has been added, the hash browns should also be done. Crumble hash browns in big serving bowl, add cheese and then the meat mixture (the extra seasoned water in the cooked beef will soak into the potatoes). Mix well. Serve in bowls then you can add in whatever you want. Sour cream, salsa, jalapenos and whatever else you can find.
1 pound hamburger, browned and drained
1 pkg. taco seasoning (added to browned hamburger along with 1 cup water)
16-20 hash brown patties
2 c. cheddar, shredded
Optional add-ins... sour cream, salsa, jalapenos
Directions: Don't let the water completely evaporate from the meat mixture. And start the hash browns cooking in the oven (as directed on the pkg.) right before you start browning the hamburger.
When hamburger is done and seasoning has been added, the hash browns should also be done. Crumble hash browns in big serving bowl, add cheese and then the meat mixture (the extra seasoned water in the cooked beef will soak into the potatoes). Mix well. Serve in bowls then you can add in whatever you want. Sour cream, salsa, jalapenos and whatever else you can find.
Shepherd’s Pie
Shepherd’s Pie
Michelle Doty
1 lb ground beef
1 can green beans, drained
1 can tomato soup
2 c mashed potatoes
1 c shredded cheese
Browned ground beef. Add green beans & tomato soup. Pour into baking dish. Top with potatoes, sprinkle with cheese. Bake @ 350 about 20 minutes.
OR
Sheppard’s Pie A different version ☺
Lorena Downey
1lb ground beef, browned
Or left over roast
1 pkg frozen mixed vegetable
2 cups prepared brown gravy
mix. I buy a big container at Costco or Sams
2 to 3 C mashed potatoes
Shredded cheese
Mix the ground beef, vegetables, and brown gravy and pour into baking dish. “Frost” with mashed potatoes, then sprinkle with cheese. Bake @350 until hot and bubbly.
Michelle Doty
1 lb ground beef
1 can green beans, drained
1 can tomato soup
2 c mashed potatoes
1 c shredded cheese
Browned ground beef. Add green beans & tomato soup. Pour into baking dish. Top with potatoes, sprinkle with cheese. Bake @ 350 about 20 minutes.
OR
Sheppard’s Pie A different version ☺
Lorena Downey
1lb ground beef, browned
Or left over roast
1 pkg frozen mixed vegetable
2 cups prepared brown gravy
mix. I buy a big container at Costco or Sams
2 to 3 C mashed potatoes
Shredded cheese
Mix the ground beef, vegetables, and brown gravy and pour into baking dish. “Frost” with mashed potatoes, then sprinkle with cheese. Bake @350 until hot and bubbly.
Creamed Tuna on Toast
Creamed Tuna on Toast
1/4 cup butter
1/4 cup flour and stir together in a frying pan over medium heat until it starts to sizzle.
Frozen peas would be yummy in it.
Add 2 cups of milk and heat stirring occasionally until thickened then stir in 1 can of drained tuna and salt and pepper to taste. Serve over toast. Good side dishes are home fries, green beans, whatever veggies you like. This recipe can be stretched as needed by making more white sauce and you can add more tuna if you like but it is not necessary. Frozen peas would be good mixed in with the tuna.
(For a quicker version you can add 1 can of tuna, to 1 can cream of celery soup, and ½ can milk, sprinkle in a little dill weed, and heat)
1/4 cup butter
1/4 cup flour and stir together in a frying pan over medium heat until it starts to sizzle.
Frozen peas would be yummy in it.
Add 2 cups of milk and heat stirring occasionally until thickened then stir in 1 can of drained tuna and salt and pepper to taste. Serve over toast. Good side dishes are home fries, green beans, whatever veggies you like. This recipe can be stretched as needed by making more white sauce and you can add more tuna if you like but it is not necessary. Frozen peas would be good mixed in with the tuna.
(For a quicker version you can add 1 can of tuna, to 1 can cream of celery soup, and ½ can milk, sprinkle in a little dill weed, and heat)
Heartfelt Tuna Melt
Heartfelt Tuna Melt
Cabot’s Cheese Recipe (Vermont)
6 oz. White tuna packed in water, drained
4 T. Russian salad dressing, low fat
2 wheat English muffins, split
1/3 cup celery, chopped or celery salt
¼ cup onion, minced or 2 T. dried onion
cheddar cheese, grated
salt and pepper to taste
Preheat broiler. Combine tuna, celery, onion, and salad dressing. Salt and pepper to taste. Toast English muffins and place on baking sheet. Split side up. Spread ¼ of tuna mixture on each muffin half. Broil 2 to 3 minutes until heated through. Top each muffin with cheddar cheese and broil until melted (about 1 minute).
Cabot’s Cheese Recipe (Vermont)
6 oz. White tuna packed in water, drained
4 T. Russian salad dressing, low fat
2 wheat English muffins, split
1/3 cup celery, chopped or celery salt
¼ cup onion, minced or 2 T. dried onion
cheddar cheese, grated
salt and pepper to taste
Preheat broiler. Combine tuna, celery, onion, and salad dressing. Salt and pepper to taste. Toast English muffins and place on baking sheet. Split side up. Spread ¼ of tuna mixture on each muffin half. Broil 2 to 3 minutes until heated through. Top each muffin with cheddar cheese and broil until melted (about 1 minute).
Porcupine Meatballs
Porcupine Meatballs
Michelle Doty
1 ½ c cooked rice
1 lb hamburger
½ c bread crumbs
1 egg
Combine above ingredients.
Shape into meatballs and drop into a hot mixture of:
2 cans tomatoes 1 can water
Simmer 20 min. serve over mashed potatoes.
Michelle Doty
1 ½ c cooked rice
1 lb hamburger
½ c bread crumbs
1 egg
Combine above ingredients.
Shape into meatballs and drop into a hot mixture of:
2 cans tomatoes 1 can water
Simmer 20 min. serve over mashed potatoes.
MANICOTTI
MANICOTTI (Freezes well)
Pam Konopka
1 lb hamburger
1/2 cup chopped onion
15 oz Ricotta Cheese
1/2 cup mozzarella cheese, shredded
Salt & Pepper to taste
Brown hamburger with onion, salt & pepper to taste. Cool and combine with Ricotta cheese and shredded mozzarella cheese. Stuff uncooked manicotti noodles. Put 1/2 jar spaghetti sauce in bottom of 13x9-inch pan. Arrange shells in pan, cover with remaining sauce and 3/4 cup shredded mozzarella cheese. Add 1/4 cup water. Cover with foil and bake at 350 degrees for 1 hour 15 minutes. Shells will cook!
Pam Konopka
1 lb hamburger
1/2 cup chopped onion
15 oz Ricotta Cheese
1/2 cup mozzarella cheese, shredded
Salt & Pepper to taste
Brown hamburger with onion, salt & pepper to taste. Cool and combine with Ricotta cheese and shredded mozzarella cheese. Stuff uncooked manicotti noodles. Put 1/2 jar spaghetti sauce in bottom of 13x9-inch pan. Arrange shells in pan, cover with remaining sauce and 3/4 cup shredded mozzarella cheese. Add 1/4 cup water. Cover with foil and bake at 350 degrees for 1 hour 15 minutes. Shells will cook!
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