Tilapia with Corn and Tomato Relish - Britta
Italian Chicken Soup - Cheryl
Loaded Baked Potato Soup - Kim Rogers
Bubble Pizza Casserole - Kimberly
Porcupine Meatballs - Stacey
Teriyaki Meatballs with Roasted Vegetables - Tamara
Friday, March 9, 2012
Porcupine Meatballs
1/2 c. uncooked rice
1 c. chopped onion
1 1/2 tsp. garlic salt
1/4 tsp. allspice
1/4 tsp. pepper
1 c. saltine cracker crumbs
1 lb. ground beef
Mix together all ingredients and form into golf-ball
sized meatballs. Place in 9X13 dish. In separate
bowl, combine the following:
1 c. milk
1 c. water 2 cans tomato soup
1 Tbs Worcestershire sauce
1/4 tsp. salt
1/8 tsp. pepper
Pour over all meatballs. Cover and bake at 350
degrees for 1 hr. 15 min.Serve with rice and fresh vegetables
1 c. chopped onion
1 1/2 tsp. garlic salt
1/4 tsp. allspice
1/4 tsp. pepper
1 c. saltine cracker crumbs
1 lb. ground beef
Mix together all ingredients and form into golf-ball
sized meatballs. Place in 9X13 dish. In separate
bowl, combine the following:
1 c. milk
1 c. water 2 cans tomato soup
1 Tbs Worcestershire sauce
1/4 tsp. salt
1/8 tsp. pepper
Pour over all meatballs. Cover and bake at 350
degrees for 1 hr. 15 min.Serve with rice and fresh vegetables
Italian Chicken Soup
1 box Ditalini pasta or other mini pasta
1 whole chicken, cooked & shredded
8 c chicken broth
1 medium onion, chopped
2 green peppers, chopped
2 stalks celery, diced
2 jalapenos, (seeds removed) diced
1 Tb olive oil
1 28-oz can diced tomatoes
2 c heavy cream
1/3 c olive oil
4 Tb minced fresh oregano
Salt and pepper to taste
Parmesan
Cook pasta according to package. Heat small skillet over med. Add 1/3 c olive oil & oregano & turn off heat, stirring for a minute to keep from burning. Set aside.
In large pot, saute onion, peppers, & celery in 1 Tb olive oil over medium heat until tender and golden brown. Add broth, chicken & tomatoes with their juice. Boil, then reduce to simmer. Add cooked pasta, cream, oregano & olive oil from the skillet. Stir and turn off heat. Serve with lots of parmesan on top, and Italian bread.
1 whole chicken, cooked & shredded
8 c chicken broth
1 medium onion, chopped
2 green peppers, chopped
2 stalks celery, diced
2 jalapenos, (seeds removed) diced
1 Tb olive oil
1 28-oz can diced tomatoes
2 c heavy cream
1/3 c olive oil
4 Tb minced fresh oregano
Salt and pepper to taste
Parmesan
Cook pasta according to package. Heat small skillet over med. Add 1/3 c olive oil & oregano & turn off heat, stirring for a minute to keep from burning. Set aside.
In large pot, saute onion, peppers, & celery in 1 Tb olive oil over medium heat until tender and golden brown. Add broth, chicken & tomatoes with their juice. Boil, then reduce to simmer. Add cooked pasta, cream, oregano & olive oil from the skillet. Stir and turn off heat. Serve with lots of parmesan on top, and Italian bread.
Loaded Baked Potato Soup
INGREDIENTS:
4-5 medium russet baking potatoes
4 tablespoons butter
1/2 cup all-purpose flour, divided
6 cups milk
2 teaspoons salt
1/4 teaspoon ground black pepper
3/4 cup shredded sharp cheddar cheese
1/3 cup finely diced green onions
1/3 cup light sour cream
Toppings:
Sour cream
Shredded cheddar cheese
Chopped green onions
Cooked, diced bacon pieces
DIRECTIONS:
Preheat the oven to 375 degrees F. Pierce the potatoes all over with the tines of a fork. Place the potatoes directly on the oven rack and bake for about an hour, until tender and baked through. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle (or use an oven mitt if you don’t want to wait for them to cool slightly). Cut the potatoes in half and scoop out the insides of the potatoes. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.
In a large 4-quart pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine. Cook the mixture, whisking constantly, for 2 minutes until lightly browned. In a liquid measuring cup, whisk together the milk and remaining 1/4 cup flour. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes. Stir in the potato chunks and salt and pepper. Whisk in the cheddar cheese until it is completely melted. Stir in the green onions and sour cream. Serve immediately with desired toppings.
4-5 medium russet baking potatoes
4 tablespoons butter
1/2 cup all-purpose flour, divided
6 cups milk
2 teaspoons salt
1/4 teaspoon ground black pepper
3/4 cup shredded sharp cheddar cheese
1/3 cup finely diced green onions
1/3 cup light sour cream
Toppings:
Sour cream
Shredded cheddar cheese
Chopped green onions
Cooked, diced bacon pieces
DIRECTIONS:
Preheat the oven to 375 degrees F. Pierce the potatoes all over with the tines of a fork. Place the potatoes directly on the oven rack and bake for about an hour, until tender and baked through. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle (or use an oven mitt if you don’t want to wait for them to cool slightly). Cut the potatoes in half and scoop out the insides of the potatoes. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.
In a large 4-quart pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine. Cook the mixture, whisking constantly, for 2 minutes until lightly browned. In a liquid measuring cup, whisk together the milk and remaining 1/4 cup flour. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes. Stir in the potato chunks and salt and pepper. Whisk in the cheddar cheese until it is completely melted. Stir in the green onions and sour cream. Serve immediately with desired toppings.
Teriyaki Meatballs
1 egg, lightly beaten
1/4 cup(s) minced scallions
2 tablespoon(s) soy sauce
2 1/2 teaspoon(s) grated peeled fresh ginger
2 teaspoon(s) toasted sesame oil
1 clove(s) garlic, crushed through a press
1/4 teaspoon(s) freshly ground pepper
1 1/2 pound(s) ground hamburger or pork
1/2 tsp kosher salt
1/2 cup(s) thick teriyaki sauce and marinade (we like and used Soy Vay Veri Veri Teriyaki for this meal)
Toasted sesame seeds (optional)
In a large bowl, whisk egg, scallions, soy sauce, ginger, sesame oil, garlic, and pepper until blended. Add hamburger/pork and mix in with your hands until combined. Shape into 30 (1 1/2-inch) balls.
Spray a large nonstick skillet with cooking spray and heat over medium heat. Sauté until lightly browned on all sides and meatballs firm up.
Heat oven to 425 degrees F. Place meatballs in a glass dish. Brush with teriyaki sauce. Bake 8 to 10 minutes, brushing once with remaining sauce, until cooked through and glazed.
Insert toothpicks into meatballs and transfer to a platter. Sprinkle with sesame seeds
1/4 cup(s) minced scallions
2 tablespoon(s) soy sauce
2 1/2 teaspoon(s) grated peeled fresh ginger
2 teaspoon(s) toasted sesame oil
1 clove(s) garlic, crushed through a press
1/4 teaspoon(s) freshly ground pepper
1 1/2 pound(s) ground hamburger or pork
1/2 tsp kosher salt
1/2 cup(s) thick teriyaki sauce and marinade (we like and used Soy Vay Veri Veri Teriyaki for this meal)
Toasted sesame seeds (optional)
In a large bowl, whisk egg, scallions, soy sauce, ginger, sesame oil, garlic, and pepper until blended. Add hamburger/pork and mix in with your hands until combined. Shape into 30 (1 1/2-inch) balls.
Spray a large nonstick skillet with cooking spray and heat over medium heat. Sauté until lightly browned on all sides and meatballs firm up.
Heat oven to 425 degrees F. Place meatballs in a glass dish. Brush with teriyaki sauce. Bake 8 to 10 minutes, brushing once with remaining sauce, until cooked through and glazed.
Insert toothpicks into meatballs and transfer to a platter. Sprinkle with sesame seeds
Bubble Pizza Casserole
1 pound ground beef
1 (14 ounce) can pizza sauce
2 (12 ounce) packages refrigerated buttermilk biscuit dough
1 1/2 cups shredded mozzarella cheese
1 cup shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir in pizza sauce. Remove from heat, and set aside.
Cut biscuits into quarters, and place in the bottom of baking dish. Spread meat mixture evenly over the biscuits.
Bake uncovered in preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese. Bake an additional 5 to 10 minutes, until cheese is melted. Let stand 10 minutes before serving. Serve with salad.
1 (14 ounce) can pizza sauce
2 (12 ounce) packages refrigerated buttermilk biscuit dough
1 1/2 cups shredded mozzarella cheese
1 cup shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir in pizza sauce. Remove from heat, and set aside.
Cut biscuits into quarters, and place in the bottom of baking dish. Spread meat mixture evenly over the biscuits.
Bake uncovered in preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese. Bake an additional 5 to 10 minutes, until cheese is melted. Let stand 10 minutes before serving. Serve with salad.
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