March 5th, 2008 by alice
Tags: Chickenlfredo
INGREDIENTS
- 1/2cupbutter
- 1 1/2cupsheavy whipping cream
- 1/4teaspoonwhite pepper
- 2cupsparmigiano-reggiano cheese
- 1dashsalt
- 1dashpepper
- 1tablespoonwhite wine (optional)
- 1lbchicken breasts
- 2tablespoonsolive oil
- 1lbpasta(of choice)
DIRECTIONS
- 1. Slice chicken into bite size peices.
- 2. Pan fry chicken in olive oil until browned, then set aside.
- 3. Cook pasta according to package directions; drain.
- 4. In sauce pan; melt butter over meduim heat.
- 5. Add all of the parmigiano reggiano slowly stirring constantly.
- 6. Add pepper, salt, and fresh ground pepper to taste.
- 7. Cook sauce until smooth and thickened.
- 8. In a bowl, mix, chicken, pasta & alfredo sauce; serve.
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March 5th, 2008 by alice
Tags: Augratin, Bake, Chicken
INGREDIENTS
- 2cups choppedcooked chicken
- 10ouncescream of celery soup
- 8ounceswater chestnuts, drained and sliced
- 4ouncesspaghetti, cooked and drained
- 1cup shreddedcheddar cheese
- 1/2cupmilk
- 2tablespoonschopped pimiento
DIRECTIONS
- Combine the chicken, soup, water chestnuts, spaghetti, 1/2 cheese, milk, and pimentos.
- Mix lightly.
- Spoon into 1-1/2 quart casserole dish.
- Bake at 350°F for 45 minutes.
- Top with remaining cheese and continue baking until cheese melts.
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March 5th, 2008 by alice
Tags: Beef, Cheese, Cream, Ground, Toast
INGREDIENTS
- 1 1/2lbsground beef
- 2tablespoons choppedonions
- 8ouncescream cheese
- 10 1/2ouncescream of mushroom soup
- 1cupwhole kernel corn, drained
- salt
- pepper
- garlic powder
DIRECTIONS
- Brown ground beef and onion until the red is gone.
- Drain.
- Add the cream cheese, soup,corn,and spices.
- All 1/4 -1/2 Celsius milk if too thick.
- Serve over buttered toast.
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March 5th, 2008 by alice
Tags: Pasta, Pie, Taco
INGREDIENTS
- 8ouncesspaghetti
- 3tablespoonsbutter
- 1egg
- 1/2cup shreddedmonterey jack cheese
- 3/4lbground beef
- 1/3cup choppedonions
- 1/4cup choppedgreen peppers
- 8ouncestomato sauce
- 4ouncesdiced green chilies
- 1teaspoonchili powder
- 1/4teaspoonsalt
- 1/2cup shreddedcheddar cheese
- 1/3cupsliced ripe olives
- 1smalltomato, chopped
DIRECTIONS
- Cook the spaghetti according to package directions and return pasta to saucepan.
- Add the butter and egg.
- Mix well and press into a 10 inch pie pan.
- Sprinkle 1/2 cup cheese over the bottom of the crust.
- Bake in a 375°F oven for 8-10 minutes.
- In a large skillet, sauté the ground beef, onion and green pepper; drain off the fat.
- Add the tomato sauce, undrained chili peppers, chili powder and salt; heat through.
- Spoon the meat mixture into the spaghetti shell.
- Bake for 15 minutes.
- Sprinkle with chopped tomato.
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March 5th, 2008 by alice
Tags: Cheese, Pepperoni, Pie
INGREDIENTS
- 1/4cup choppedonions
- 1/4cup choppedgreen peppers
- 1tablespoonbutter
- 3 1/2ouncespepperoni, sliced
- 1cup shreddedsharp cheddar cheese
- 3tablespoonsflour
- 1 1/2cupsmilk
- 4eggs, beaten
- 1/4teaspoonsalt
- 1dashground black pepper
- 1 (9 inch)unbaked pie shells
DIRECTIONS
- Cook the onion and green pepper in butter until tender.
- Cut half of the pepperoni slices into fourths.
- Toss the onion, gr. pepper, pepperoni and cheese with the flour.
- All the milk, eggs and seasonings.
- Pour into a prepared pie shell.
- Gently place the remaining pepperoni around the edge of the pie.
- Bake in a 350°F oven for 40-45 minutes, or until set.
- Let stand for 10 minutes before serving.
- NOTE: If using a frozen pie shell, use a deep dish shell.
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