June 16th, 2010 by alice
Tags: Bean, Black, Casserole, Cheesy, Pork, Rice
INGREDIENTS
- 1 3/4lbsboneless pork shoulder(cut into about 1-inch pieces)
- salt and black pepper
- 4tablespoonsoil(can use less)
- 1largeonion, chopped
- 2teaspoonsdried chili pepper flakes(optional or to taste)
- 1-2tablespoonfresh garlic(or to taste)
- 1 (15 ounce)canblack beans, rinsed and drained(or use pinto beans)
- 1 (10 ounce)cancream of mushroom soup, undiluted
- 2 (4 ounce)cans dicedgreen chili peppers, drained
- 1cup uncooked instantMinute Rice(use white or brown)
- 1/4cupwater(or use chicken or beef broth)
- 1/2cupsalsa(mild or spicy)
- 2-4teaspoonscumin(or use as much as desired)
- salt and pepper
- 3/4cup gratedcheddar cheese
- sour cream, for top
DIRECTIONS
- Season the pork cubes with salt and black pepper.
- Heat oil in a skillet; add in the pork and brown on all sides or until cooked through.
- Add in the onions, garlic and dried chili flakes (if using) the last 3 minutes of cooking.
- Transfer mixture to a greased 2 or 3-quart casserole dish.
- Add in all remaining ingredients (except the sour cream) mix with wooden spoon to combine.
- Bake in a 375 degree oven uncovered for 25-30 minutes or until the rice is tender.
- Sprinkle with shredded cheese; return to oven for 4-5 minutes or until the cheese is bubbley.
- Serve with sour cream on the side.
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May 6th, 2010 by alice
Tags: Casserole, Chicken, Parmesan, Poppyseed
INGREDIENTS
- 3boneless skinless chicken breasts, yield three cups
- 2teaspoonsseasoning salt
- 1tablespooncracked black pepper
- 1 (10 3/4 ounce)cancondensed cream of chicken soup, undiluted
- 8ouncessour cream
- 1tablespoonpoppy seeds
- 1 1/2cupsbuttery crackers, crushed(about one sleeve)
- 1/2cupparmesan cheese, divided
- 1/4cupbutter, melted
DIRECTIONS
- 1. Place chicken breast in lightly greased baking dish, season with seasoned salt, and pepper.Bake at 450 for 30-35 minutes, until breasts are done.Remove from oven and reduce heat to 350.
- 2. In medium bowl add cream soup, sour cream, poppy seeds, and 1/4 cup of parmesan cheese.Stir well.
- 3. Chop chicken and add to bowl of soup and sour cream mixture.Stir well.
- 4. Place chicken in a lightly greased 11×7x1 1/2 inch baking dish, spread evenly.
- 5. Combine crushed crackers, 1/4 cup of parmesan cheese, and butter and sprinkle over chicken mixture.Bake uncovered at 350 degrees for 30 minutes.
- Note:You do not have to roast the chicken, I just prefer the layer of flavor.You can also use fat-free sour cream and soup to save fat.
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April 15th, 2010 by alice
Tags: Casserole, Mum, Teales
INGREDIENTS
- 500gbeef steaks, cubed
- 2tablespoonsplain flour
- 2tablespoonstomato sauce
- 2tablespoonssugar
- 1teaspoonmixed spice
- 1teaspoonmustard powder
- 1teaspooncurry powder
- 1tablespoonvinegar
- 2cupswater
- 1teaspoongravox(gravy powder)
- 1brown onion, chopped
- 2carrots, chopped
DIRECTIONS
- Preheat oven to moderate (180 degrees).
- In a casserole dish, with a lid, combine all ingredients except for the meat and vegies.
- Stir together, add meat and vegies.
- Bake for 2 hours, until meat is cooked and tender. Let sit for 10 minutes. Serve with mashed potato and peas.
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March 29th, 2010 by alice
Tags: Bacon, Breakfast, Casserole, Cheese
INGREDIENTS
- 1/2loafFrench bread, cubed
- 4ouncesgruyere cheese, shredded
- 4ouncesmonterey jack cheese, shredded
- 12slicesbacon, cooked and crumbled
- 2scallions, chopped
- 8eggs
- 1 1/3cupsmilk
- 1/3cupwhite wine
- 1teaspoonDijon mustard
- 3/4cupsour cream
- 1/4teaspoonblack pepper
- 1/8teaspooncayenne pepper
- 1/2cupparmesan cheese, grated
DIRECTIONS
- Spray 9×13 pan with cooking spray.
- Cover bottom with bread, sprinkle with cheeses, bacon and scallions.
- Beat together eggs through cayanne pepper until foamy.Pour over bread, cheese, bacon and scallion mixture.
- Cover with foil and bake at 350 for 20 minutes.
- Remove foil and sprinkle with parmesan cheese.
- Bake uncovered for 30 more minutes.
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March 6th, 2010 by alice
Tags: Bean, Casserole, Green
INGREDIENTS
- 2 (16 ounce)cansFrench style green beans(drained)
- 1 (15 ounce)canwhite shoepeg corn(drained)
- 10 3/4ouncescream of celery soup
- 1cup shreddedcheddar cheese(more if you like)
- 1pinchsalt
- 1/2cupsour cream
- 1/2cuponions
- 38Ritz crackers
- 1/2cupbutter
DIRECTIONS
- Mix corn and green beans.
- Put in greased casserole.
- Mix soup, sour cream, onion, salt, and cheese.
- Spread over corn and green beans.
- Melt butter, add crackers and brown.
- Sprinkle over the top of casserole.
- Sprinkle cheese over the top.
- Bake at 350 for 45 minutes.
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