main course

Lasagna Verde Recipe

September 3rd, 2010 at 03:18pm Under General+ cheesy+ creamy+ main course+ noodles+ pasta+ quick and easy+ savory

Kids love the look of this green lasagna. I don’t blame them!

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Ingredients

* 6 oz. green lasagna noodles
* salt
* 1 Tbs. butter
* 2 1/2 C. thick Bolognese sauce
* 2 1/2 C. white sauce
* 1/2 C. grated Parmesan cheese

Directions

Boil the green lasagna noodles in salted water for 5 minutes or until tender. Rinse in cold running water, drain and dry. Preheat oven to 375 degrees. In a buttered, ovenproof dish, arrange a layer of lasagna, topped by a layer of Bolognese sauce and then one of the white sauce. Repeat. Sprinkle the grated cheese over the top and bake for 30 minutes. Serve hot.

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By KathrynSteed Add comment

Cheese Noodle Blinis Recipe

September 1st, 2010 at 03:17pm Under General+ appetizer+ cheesy+ main course+ noodles+ pasta+ quick and easy+ sides

This recipe make for a hot, tasty suppertime meal or party snack.

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Ingredients

* 1 C. + 2 Tbs. all-purpose flour, sifted
* pinch salt
* 1 egg
* 1 1/4 C. milk
* 1/4 C. grated cheese
* 2 Tbs. grated onion
* 1/4 lb. noodles
* 2 Tbs. oil

Directions

Place the flour and salt in a mixing bowl. Make a batter by blending the egg and the milk, a little at a time. Stir in the grated cheese and onion, and let stand for 20 minutes. Break the noodles into short lengths and cook them in boiling, salted water for about 6 minutes. Drain thoroughly and add to the batter. Heat enough oil to grease the bottom of a skillet. Spoon the batter onto the pan to make a circle 4 inches in diameter. Cook gently until just set, then turn over and cook the other side. Repeat with the rest of the batter. Serve warm, with cream cheese and cranberry sauce.

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By KathrynSteed Add comment

Beef Taco Skillet Recipe

August 26th, 2010 at 11:29am Under General+ beef+ cheesy+ main course+ meat+ quick and easy

This delicious skillet will be a family favorite and can be made in minutes!

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Ingredients

* 1 lb. ground beef
* 1 can tomato soup
* 1/2 C. salsa
* 1/2 C. water
* 6 flour tortillas (6-inch), cut into 1 inch pieces
* 1/2 C. shredded Cheddar cheese

Directions

Cook beef in a 10-inch skillet until well browned, stirring to break up meat. Pour off fat. Stir in soup, salsa, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese.

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By KathrynSteed Add comment

Greek-Style Pork Chops Recipe

August 24th, 2010 at 11:28am Under General+ main course+ pork

The pork was tender and juicy! This recipe is from the awesome blog, http://fortheloveofcooking-recipes.blogspot.com.

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Ingredients

* 2 Tbs. red wine vinegar
* 1 tsp. dried oregano
* 2 tsp. olive oil
* 2 cloves of garlic, minced
* sea salt, to taste
* freshly cracked pepper, to taste
* 3 thick-cut boneless pork chops
* cooking spray

Directions

Combine the vinegar, oregano, olive oil, and garlic in a zip lock bag. Add the pork to the bag and seal. Marinate the meat for 20 minutes at room temperature, turning after 10 minutes.

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By KathrynSteed Add comment

Vegetable and Bean Chili Recipe

August 19th, 2010 at 03:23pm Under beans+ chili+ main course+ savory+ vegetables

Use any combination of your favorite vegetables and canned beans for this recipe.

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Ingredients

* 1 Tbs. olive oil
* 1 lg. onion, coarsely chopped
* 2 tsp. finely chopped garlic
* 1 1-lb. bag frozen broccoli, carrots and cauliflower
* 1 15-oz. can red beans, drained, rinsed
* 1 15-oz. can garbanzo beans, drained, rinsed
* 2 cans (14.5 oz. each) diced tomatoes with green chilies, undrained
* 1 8-oz. can tomato sauce
* 2 C. frozen whole kernel corn
* 2 Tbs. chili powder
* 1 Tbs. ground cumin
* 3/4 tsp. salt
* 1/8 tsp. ground red pepper (cayenne)

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By KathrynSteed Add comment

Chicken Millet Casserole Recipe

August 12th, 2010 at 02:05pm Under casseroles+ chicken+ main course

This chicken casserole is different from any other you’ve had before!

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Ingredients

* 2 Tbs. butter
* 1/2 large onion, chopped
* 1 clove garlic, minced
* 2/3 C. millet
* one 10 1/2-oz. can beef broth
* 2 C. chopped chicken, cooked

Directions

Preheat oven to 350 degrees. Melt butter in a skillet and saute the onion and garlic over medium heat. Add millet and brown lightly. Stir in beef broth and chicken, then pour into a 2-quart casserole dish. Cover dish and bake for about 45 minutes, or until millet is tender.

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By AllisonEvans Add comment

Pizza Monterey Recipe

August 3rd, 2010 at 03:23pm Under cheesy+ main course+ pizza

If you don’t love the vegetable combination in this recipe, use whatever excites your taste buds!

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Ingredients

* 1 13.8-oz. can refrigerated pizza crust
* 2 C. shredded reduced-fat Monterey Jack cheese
* 1 bag (1 lb.) frozen broccoli, carrots and cauliflower, thawed, drained
* 1/2 C. reduced-fat ranch dressing

Directions

Heat oven to 425 degrees. Lightly grease 12-inch pizza pan or 13 X 9-inch pan with shortening. Unroll pizza crust dough; place in pan. Starting at center, press dough evenly in pan. Bake about 10 minutes or until light golden brown. Sprinkle 1 cup of the cheese over crust. If necessary, cut larger pieces of vegetables into bite-size pieces; spread vegetables over cheese. Drizzle with dressing. Sprinkle with remaining 1 cup cheese. Bake 12 to 15 minutes longer or until crust is deep golden brown and cheese is melted.

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By AllisonEvans Add comment

Chicken and Eggplant with Capers Recipe

June 29th, 2010 at 01:51pm Under chicken+ main course+ meat+ vegetables

This easy one-dish meal is as simple as they come!

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Ingredients

2 raw, boneless, skinless chicken breasts coated with olive oil and lemon zest oil
1 med. eggplant, peeled and thinly sliced
1 14-oz. container refrigerated bruschetta sauce
2 Tbs. capers

Directions

Preheat oven to 350 degrees and place chicken breasts in a medium baking dish.  Combine capers and bruschetta sauce, then cover chicken with mixture and eggplant.  Bake uncovered for 30-40 minutes or until chicken is done.

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By AllisonEvans Add comment

New England Boiled Dinner Recipe

June 21st, 2010 at 11:03am Under main course+ potatoes+ vegetables

This isn’t just a main course or side, it has the whole thing. Corned beef plus a variety of different vegetables makes this a hearty, almost Irish meal.

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Ingredients

4 lbs. corned beef
6 carrots, quartered
2 turnips, diced
8 sm. onions
6 potatoes, quartered
1 cabbage head, cut in wedges

Directions

Cover meat with cold water. Bring to a boil. Cook very slowly for 4 hours. Remove meat. Bring broth to boil and add carrots, turnips and onions. Cook for 15 minutes. Add potatoes. Cook for 15 minutes. Add cabbage. Cook for 15-20 minutes. Add meat, cut in pieces. Heat. Arrange meat on platter, vegetables in serving dish.

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By AllisonEvans Add comment

Fusilli with No-Cook Tomato Sauce Recipe

June 7th, 2010 at 03:36pm Under main course+ noodles+ pasta+ vegetables

It doesn’t get any easier than this delicious pasta dish with a simple no-cook sauce!

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Ingredients

1 16-oz. pkg. long fusilli pasta
2 lbs. ripe tomatoes (about 6 med.), cut into 1/2-inch pieces
1 C. packed fresh basil leaves, coarsely chopped
1/2 C. pimiento-stuffed olives, chopped or salad olives
2 Tbs. olive oil
1 Tbs. red wine vinegar
1 tsp. salt
1/4. tsp. black pepper

Directions

In large saucepot, cook pasta as label directs. Drain.

Meanwhile, in large serving bowl, combine tomatoes (with their juice), basil, olives, oil, vinegar, salt and pepper; stir gently to mix well. Toss pasta with tomato sauce.

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By AllisonEvans Add comment


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