March 26th, 2006 by alice
Tags: Chili, Ground, Hate, People, Turkey, Who
INGREDIENTS
- 1 1/4lbsground turkey
- 1onion, chopped
- 1green pepper, chopped
- 1 (16 ounce)canred kidney beans, undrained
- 1 (16 ounce)canstewed tomatoes
- 1 (6 ounce)cantomato paste
- 2tablespoonschili powder
- 1/2teaspoongarlic powder
- 1/2teaspoonoregano
- 1/2teaspooncumin
- 1/2teaspoonpaprika
- 1/2teaspoonblack pepper
- 1/2teaspoonsalt
- 1 1/2-2cupswater
DIRECTIONS
- Over medium heat spray a large dutch oven with non stick cooking spray.
- Saute ground turkey, green pepper, and onion until lightly browned and onion and pepper are soft.
- Add the remaining ingredients plus the water and stir well.
- Cook over medium heat for 30 minutes.
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March 26th, 2006 by alice
Tags: Creamed, Mamas, Peas, Sick, Tummies
INGREDIENTS
- 4cupspeas, fresh,frozen or canned
- 1cupmilk
- 2tablespoonsflour
- 2tablespoonsbutter
- 1/4teaspoonsalt
- 1/8teaspoonpepper
DIRECTIONS
- Melt butter in a large sauce pan.
- Whisk in flour and allow to cook for 1 minute.
- Slowly add milk, whisking the whole time to prevent lumps.
- Add salt and pepper.
- Allow to cook until sauce starts to thicken.
- Add peas, stir and cook until peas are heated through about 5-7 minutes.
- Can be served alone or over toast.
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March 26th, 2006 by alice
Tags: Bake, Stuffing, Vegetable
INGREDIENTS
- 3/4cupsalad dressing(Miracle Whip is good)
- 1/2cupmilk
- 1 (6 1/4 ounce)packageseasoned stuffing mix
- 16ounces thawed frozen and well drainedbroccoli, cuts or mixed vegetables, with brocolli
- 1-2cup gratedcheddar cheese
DIRECTIONS
- Set oven to 350 degrees.
- Grease an 11″ x 7″ baking pan.
- In a bowl, mix salad dressing, milk and contents of seasoning packet (from stuffing package).
- Stir in the stuffing bread crumbs, veggies and cheese; toss to coat.
- Spoon into prepared baking dish.
- Bake for 20-25 minutes, or until thoroughly heated.
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March 26th, 2006 by alice
Tags: Eggplantubergine, Parmesan
INGREDIENTS
- 1mediumeggplant
- crushedcorn flakes
- 3eggs(beaten)
- 1 (8 ounce)package shreddedmixed cheeses(Sargento 6-cheese or 4-cheese blend)
- extra-virgin olive oil
- 1pint good thickmarinara sauce
- salt & pepper
DIRECTIONS
- Peel the eggplant& cut off the stem edge.
- Mix the beaten eggs in a bowl.
- Pour crushed cornflakes in a large plate.
- Slice the eggplant into 1/4″ thick slices.
- Pat the slices dry with paper towel.
- Dip the eggplant slices into the egg batter covering both sides,& then dip into the crushed cornflakes& cover both sides.
- Place eggplant slices into large skillet with olive oil.
- MAKE SURE THE SKILLET& OIL IS EXTREMELY HOT before you place the slices into the skillet.
- Sprinkle salt& pepper to taste.
- Brown until golden brown on both sides.
- Spray the inside of a large glass baking dish with Pam or cover with oil or shortening.
- Place the eggplant slices, one row at a time lengthwise, into the baking dish.
- After the first row is in, spoon onto the row some marinara sauce& then sprinkle some cheese.
- Then place the next row of eggplant slices slightly overlapping the first row& then the sauce& cheese on that row.
- Continue until the baking dish is filled.
- Place into preheated 350 degree oven until the cheese melts& bubbles.
- Remove from oven& serve.
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March 26th, 2006 by alice
Tags: Absolutely, Cheesy, Creaspinachrtichoke, Dip, Wonderful
INGREDIENTS
- 1 (10 ounce)packagefrozen chopped spinach(thawed and drained well)
- 1 (6 1/4 ounce)jarmarinated artichokes(drained and chopped)(optional)
- 1cup shreddedmozzarella cheese
- 1/2cup gratedparmesan cheese
- 1-3clovegarlic, minced,to taste(or more)
- 1/4teaspoonsalt
- serve withFrench bread or sourdough bread(toasted)
- 1/2cuphalf and half milkor heavy cream
- 1/2cupsour cream
DIRECTIONS
- Preheat oven to 375 degrees.
- Combine all ingredients (except bread) into a mixing bowl, gently fold together until combined.
- Pour into a greased or oiled 8″ or 9″ pie plate or other baking dish.
- Bake in oven at 375 degrees for 25 to 35 minutes or until browned and bubbly.
- Let stand to cool down it will be very hot.
- *Hint!
- Slice bread 1/4″ to 1/2″ and place directly on oven rack to toast for the last 5 to 10 minutes of baking time.
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