April 15th, 2008 by alice
Tags: Chicken, Fiesta, Lasagna
INGREDIENTS
- 9ounces uncookedlasagna noodles
- 2 (16 ounce)jarsthick & chunky salsa
- 1 (9 ounce)package frozensouthwestern chicken strips, thawed(fresh chicken tastes great also!)
- 1 (15 ounce)canblack beans, rinsed & drained
- 1/4cupfresh cilantro, chopped
- 12ounces shreddedmonterey jack cheese
DIRECTIONS
- Cook and drain noodles as directed on package, rinse in cold water and set aside.
- Heat oven to 375 degrees.
- Spread 1/4 cup salsa in ungreased rectangular baking dish (13×9x2).
- Layer with 3 noodles and one third each of the chicken, beans, cilantro, salsa and cheese.
- Repeat 2 times with remaining noodles, chicken, beans, cilantro, salsa and cheese.
- Cover and bake 20 minutes.
- Uncover and bake 15-10 minutes.
- Let stand 10 minutes before cutting.
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April 15th, 2008 by alice
Tags: Layer, Rigatoni, Seven
INGREDIENTS
- 3cups uncookedrigatoni pasta
- 1lbItalian turkey sausage
- 1 (28 ounce)cancrushed tomatoes, undrained
- 3garlic cloves, finely chopped
- 3tablespoonsfresh basil leaves, chopped
- 8ounces freshsliced mushrooms
- 1 (7 ounce)jarroasted red peppers, drained and chopped
- 1cupparmesan cheese, shredded
- 2 1/2cupsreduced-fat mozzarella cheese
DIRECTIONS
- Cook and drain pasta as directed on package.
- While pasta is cooking, saute sausage in 10 inch skillet, stirring occasionally, until no longer pink; drain.
- In a separate bowl, mix tomatoes, garlic and basil.
- Heat oven to 375 degrees. Spray/grease rectangular baking dish (13×9x2 inches). Layer half each of the pasta, sausage, mushrooms, bell peppers, parmesan cheese, tomato mixture and mozzarella cheese in baking dish, then repeat the process.
- Bake uncovered 35-40 minutes or until hot and cheese is golden brown.
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April 15th, 2008 by alice
Tags: Barbecue, Sauce, Sweet, Tangy
INGREDIENTS
- 1cupbrown sugar
- 1/2cupcatsup
- 2tablespoonsvinegar
- 1tablespoonmustard
DIRECTIONS
- Mix together thoroughly.
- Note: This is enough sauce for 1 large rack of ribs or 2 pounds of hamburger meat.
- Enjoy!
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April 15th, 2008 by alice
Tags: Beef, Mushroom, Pilaf
INGREDIENTS
- 2tablespoonsvegetable oil
- 1lbboneless beef sirloin, cut into thin strips
- 1/2lbmushrooms, sliced(3 cups)
- 2garlic cloves, finely chopped
- 1cupbasmati riceor long-grain rice
- 1 (14 1/2 ounce)canbeef broth(ready to serve)
- 1tablespoonworcestershire sauce
- 1teaspoonsesame oil
- 1mediumred bell pepper, chopped(1 cup)
- 4-6green onions, sliced(1/2 cup)
- 2tablespoonssesame seeds
DIRECTIONS
- Heat oil in skillet over medium-high heat.
- cook beef in oil, stirring occasionally until brown.
- Remove beef from skillet.
- Add mushrooms and garlic to skillet, cook 3 minutes, stirring occasionally, until mushrooms begin to brown.
- Stir in rice.
- Stir in broth, Worcestershire sauce, sesame oil and bell pepper.
- Heat to boiling; reduce heat.
- Return beef to skillet.
- Cover and simmer without stirring 15 to 20 minutes or until rice is tender and liquid is absorbed.
- Sprinkle with onions and sesame seeds.
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April 15th, 2008 by alice
Tags: Borscht, Fares, Market, Russian, The
INGREDIENTS
- 1lbbeef brisket, cut in 1-inch cubes
- 3 (15 ounce)cans slicedbeets, drained and chopped
- 2mediumcarrots, sliced
- 1largeonion, sliced
- 1stalkcelery, cut into chunks
- 2bay leaves
- 1teaspoonsalt
- 1 (6 ounce)cantomato paste
- 1tablespoonsugar
- 1small headcabbage, shredded
- 2tablespoonscider vinegar
- 1/2cupsour cream
- 1/4teaspoonblack pepper
DIRECTIONS
- The day before serving:.
- In covered large kettle over medium-low heeat, simmer together for 2 hours: 3 cups hot water (or roast drippings if you have them-these are tastier!), beef, drained beets, carrots, onion, celery, bay leaf and salt.
- Add tomato paste and sugar and simmer covered, 20 minutes.
- Discard bay leaf.
- Refrigerate.
- About 20 minutes before serving:
- Skim fat from soup surface.
- Over medium heat, heat soup to boiling.
- Add cabbage and cook till tender, about 15 minutes.
- Stir in vinegar.
- Remove from heat and ladle into bowls.
- Serve, garnished with a dollop of sour cream.
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