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CHICKEN PENNE CASSEROLE

CHICKEN PENNE CASSEROLE

By

Taste of Home's Cooking School Magazine p

  • Directions:
  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup each chopped onion, green pepper and sweet red pepper
  • 1 teaspoon each dried basil, oregano and parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 1-1/2 cups uncooked penne pasta
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 3 tablespoons tomato paste
  • 3/4 cup chicken broth
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Romano cheese
  • ● In a large saucepan, saute the chicken, onion, peppers and seasonings in oil until chicken is no longer pink. Add garlic; cook 1 minute longer.
  • ● Cook pasta according to package directions.
  • ● Meanwhile, process tomatoes and tomato paste in a blender; add to chicken mixture.
  • ● Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened.
  • ● Drain pasta; toss with chicken mixture.
  • ● Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers.
  • Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through.
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CINNAMON-RAISIN BREAD

CINNAMON-RAISIN BREAD

By

As above

  • BREAD:
  • 2/3 2/3 to 115 warm water (105 to 115 degrees)
  • 1/2 1/2 to 115 warm milk (105 to 115 degrees)
  • 2 2 2 tablespoons unsalted butter melted
  • 1/3 1/3 1/3 cup granulated sugar
  • 1 1/2 1 1/2 1/2 teaspoons salt
  • 1 1 1 egg lightly beaten
  • 3 1/4 3 1/4 1/4 cups bread flour
  • 1 1 1 teaspoon ground cinnamon
  • 1 1/2 1 1/2 1/2 teaspoons active dry yeast
  • 1/2 1/2 1/2 cup dark or golden raisins
  • FILLING:
  • 1/3 1/3 1/3 cup light brown sugar - (firmly packed)
  • 2 2 2 teaspoons ground cinnamon
  • 2 2 2 teaspoons unsalted butter melted
  • 1 1 1 egg lightly beaten
  • Directions:
  • Meanwhile, make the filling: In a small bowl, combine the brown sugar and cinnamon. Set aside.
  • 1 recipe yields 1 loaf.
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RYE BREAD

RYE BREAD

By

As above

  • Directions:
  • 1 1/2 1 1/2 1/2 POUND LOAF
  • 1 1 2 cup 2 tablespoons water (80 degrees)
  • 1 1 1 tablespoon 1 teaspoon olive oil
  • 1 1 1 tablespoons sugar
  • 1 1 1 teaspoons salt
  • 2 1/4 2 1/4 1/4 cups white bread flour
  • 1 1 1 cup rye flour
  • 2 2 2 teaspoons yeast
  • 2 2 2 POUND LOAF
  • 1 1/3 1 1/3 1/3 cups water (80 degrees)
  • 2 2 2 tablespoons olive oil
  • 2 2 2 tablespoons sugar
  • 1 1/2 1 1/2 1/2 teaspoons salt
  • 2 1/2 2 1/2 1/2 cups white bread flour
  • 1 1/2 1 1/2 1/2 cups rye flour
  • 2 1/4 2 1/4 1/4 teaspoons yeast
  • 1 1. 1. Remove the Bread Pan from the bread maker. Attach the kneading paddle onto the drive shaft. Ingredients should be ready and at room temperature (except for the water).
  • 2 2. to Use liquid measuring cup to measure out the water (80 degrees) and/or milk and/or eggs then pour into Bread pan.
  • 3 3. to to measuring spoon to measure the oil and/or butter and/or molasses, honey and similar ingredients then add to the Bread Pan.
  • 4 4. to to to measuring spoon to measure the sugar, salt, powdered milk and any other dry ingredients (not yeast or flour); use flat edge of knife to level off ingredients. Add ingredients to the Bread Pan.
  • 5 5. to Lightly spoon flour into a dry measuring cup. Level off with the flat edge of a knife. Add flour to the Bread Pan.
  • 7 7. 7. Place Bread Pan into the bread maker, Push down on the rim until it fits firmly into place. Close the lid.
  • 8 8. 8. Program the bread maker for cycle, weight and crust color.
  • 9 9. 9. Start.
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CRUNCHY CHICKEN CASSEROLE

CRUNCHY CHICKEN CASSEROLE

By

Taste of Home's Reminisce magazine From a 96 year old mother

  • TOPPING:
  • 1 cup chopped celery
  • 1 tablespoon butter
  • 2 cups cubed cooked chicken
  • 1-1/2 cups cooked rice
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 3/4 cup mayonnaise
  • 1 can (8 ounces) sliced water chestnuts; drained
  • 1/2 cup sliced almonds
  • 2 tablespoons chopped onion
  • Salt and pepper to taste
  • 1 tablespoon butter, melted
  • 1/2 cup crushed cornflakes
  • Sliced almonds, optional
  • Directions
  • ●In a skillet, saute celery in butter until tender. Remove from the heat; add the next eight ingredients.
  • ●Spoon into an ungreased 2-1/2-qt. baking dish.
  • ●Combine melted butter and cornflakes: sprinkle on top of casserole. Sprinkle with almonds if desired.
  • ●Bake, uncovered, at 350 degrees for 30 minutes.
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HEAVEN CAKE

HEAVEN CAKE

By

Beate Ruffin, Alexandria, Virginia, Southern Living, SEPTEMBER 2004

  • Preparation:
  • 1 (16-ounce) package pound cake mix
  • 1 cup whipping cream
  • 2 large eggs
  • 2 cups sliced almonds
  • 1/2 cup cold butter, cut into 1-inch pieces and softened
  • 1 cup sugar
  • 5 tablespoons flour
  • 6 tablespoons whipping cream
  • ●Beat first 3 ingredients at low speed with an electric mixer 30 seconds. Increase speed to medium, and beat 3 more minutes. Pour into a lightly greased 13- x 9-inch pan.
  • ●Bake at 350° for 25 minutes.
  • ●Process almonds and next 4 ingredients in a food processor until almonds are finely chopped and mixture is creamy, stopping to scrape down sides.
  • ●Remove cake from oven. Drop almond mixture by rounded teaspoonfuls evenly over warm cake.
  • ●Bake 10 more minutes or until almond mixture is bubbly. Remove from oven; spread almond mixture evenly over cake.
  • ●Broil cake 4 inches from heat 1 minute or until top is lightly browned (edges of cake may get dark). Cool on a wire rack.
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*DILL VINAIGRETTE

*DILL VINAIGRETTE

By

Taste of Home Light and Tasty By: Joyce Clifford of Mansfield, Ohio

  • Directions:
  • 1/4 cup cider vinegar
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon celery seed
  • Salad greens and vegetables of your choice
  • ●In a jar with a tight-fitting lid, combine the first 10 ingredients; shake well. Serve with salad.
  • ●Refrigerate leftovers; shake well before serving.
  • Yield: 2/3 cup.
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HEAVENLY HASH

HEAVENLY HASH

By

Preserved Traditions cookbook, St Andrews school in Jackson, MS Mrs

  • Directions:
  • 1 1/2 packages bakers semi-sweet chocolate
  • 1 T. butter
  • 1 small package marshmallows cut in half (do not use minature)
  • 1 can condensed milk
  • 1 c. pecans
  • ●Melt butter in a double boiler. Add chocolate and melt. Just as soon as chocolate melts, quickly add other ingredients, adding marshmallows last.
  • ●Put in a 8 x 8 buttered, covered pan and leave overnight.
  • ●Leave in refrigerator until 5 or 10 minutes before ready to serve.
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GAME-DAY CHILI

GAME-DAY CHILI

By

Southern Living Our Readers Top-Rated Recipes p

  • Directions:
  • 2 pounds ground chuck
  • 1 medium onion, chopped
  • 3 to 4 garlic cloves, minced
  • 2 (15 ounce) cans pinto beans, rinsed and drained
  • 3 (8 ounce) cans tomato sauce
  • 1 (12 ounce) bottle dark beer
  • 1 (14 ounce) can beef broth
  • 1 ( 6 ounce) can tomato paste
  • 1 (4.5 ounce) can chopped green chiles
  • 2 tablespoons chili powder
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons ground cumin
  • 1 to 2 teaspoons ground red pepper
  • 1 teaspoon paprika
  • 1 teaspoon hot sauce
  • Garnish: pickled jalapeno pepper slices
  • ● Cook first 3 ingredients in a Dutch oven over medium heat; stirring until meat crumbles and is no longer pink. Drain well.
  • ● Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil.
  • ● Reduce heat, and simmer 3 hours or until thickened.
  • ● Garnish, if desired.
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GREEK CHICKEN PASTA

GREEK CHICKEN PASTA

By

Taste of Home's Fresh, Light, and Delicious magazine p

  • 2 cups 2 cups uncooked penne pasta
  • 1/4 cup 1/4 cup butter, cubed
  • 1 large 1 large onion, chopped
  • 1/4 cup 1/4 cup all-purpose flour
  • 1 can 1 can (14-1/2 ounces) Progresso ® Reduced-Sodium Chicken Broth
  • 3 cups 3 cups cubed rotisserie chicken
  • 1 jar 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
  • 1 cup 1 cup (4 ounces) crumbled feta cheese
  • 1/2 cup 1/2 cup chopped oil-packed sun-dried tomatoes
  • 1/3 cup 1/3 cup sliced pitted Greek olives
  • 2 tablespoons 2 tablespoons minced fresh parsley
  • Directions
  • ● Cook pasta according to package directions.
  • ● Drain pasta; stir into the pan. Broil 3-4 in. from the heat for 5-7 minutes or until bubbly and golden brown. Sprinkle with parsley.
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FLAKY FRENCH PASTRY

FLAKY FRENCH PASTRY

By

Note: 1/4 section of dough will make 1 pie

  • 1 . Sift 4 cups flour.
  • 2 . Add 2 teaspoons salt.
  • 3 . Add 4 “heaping” tablespoons shortening (Snowdrift).
  • 4 . With a pastry blender, cut fat in.
  • 5 . Gradually add 2 cups cold water.
  • 6 . Flour a brown paper well to roll out dough.
  • 7 . Roll out dough in flour.
  • 8 . Roll dough out and away from you, always roll away from you.
  • 9 . With spatula, grease dough well.
  • 10 . Sift flour lightly over greased dough.
  • 11 . Fold ends to center.
  • 12 . Grease ends well.
  • 13 . Flour lightly as in Step 10.
  • 14 . Fold to center.
  • 15 . Let stand 30 minutes at room temperature.
  • 16 . Repeat Steps 8-15.
  • 17 . Do this 3 times in all.
  • 18 . Dough may be divided and frozen.
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