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Recipes
KIM'S SOUR CREAM / CHICKEN ENCHILADAS
By Tangie2010
One More of Kimi Ann's Greatest!
- 2 lb Chicken (Boneless-Skinless Breast)
- 1 Onion
- 1 Carrot
- 2 Stalks Celery
- Salt
- Garlic Powder
- 2 Cans Cream Of Chicken Soup
- 1 Can Green Chilies, Chopped
- 8-oz Sour Cream
- Colby Cheese
- Tortillas (Corn Or Flour)
- Vegetable Oil
Enchilada Casserole
By Tangie2010
Cook meat and onions in large skillet on medium-high heat 3 to 5 min
- 1 lb. Ground beef
- 1/4 cup chopped onions
- 1 can (8 oz.) tomato sauce
- 1/2 cup Water
- 2 tsp. Chili powder
- 4 Corn tortillas
- 1 cup KRAFT Shredded Cheddar Cheese
- 1/2 cup chopped tomatoes
- 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
LINEBACKER'S LASAGNA
By Tangie2010
Best Meat Sauce I Have Ever Found and Have Used it For Many Years
- MEAT SAUCE:
- 1 lb Sweet Italian Sausage
- 1 lb Hot Italian Sausage
- 1 lb Ground Beef
- 1 Cup Onion, Finely Chopped
- 4 Garlic Cloves, Crushed
- 1/4 Cup Sugar
- Salt
- 1 Tbsp Dried Basil Leaves
- 1 1/2 tsp Fennel Seed
- 1/2 tsp Pepper
- 1/2 Cup Parsley, Chopped
- 2 Cans (2lb-3 oz) Italian-Style Tomatoes - 5 (14-½ Oz) Cans
- 4 Cans (6-oz) Tomato Paste - 2 (12-oz) Cans
- 1 Cup Water
- CHEESE FILLING:
- 3 Containers (15-oz) Cottage Cheese
- 2 Eggs
- 1/2 lb Mozzarella Cheese, Grated
- 1 tsp Salt
- 1/4 Cup Parsley, Chopped
- FINALE PACKAGE:
- 1 Pkg. (1-lb) Lasagna Noodles
- 1/2-lb Mozzarella Cheese, Shredded
- 1/2 Cup Grated Parmesan Cheese
Zesty Italian Crescent Casserole
By Tangie2010
Here's a casserole classic! The beefy, cheesy filling is topped with flaky crescents
- 1 lb lean ground beef
- 1/4cup chopped onion
- 1 cup tomato pasta sauce
- 6 oz (1 1/2 cups) shredded mozzarella or Monterey Jack cheese
- 1/2 cup sour cream
- 1 (8-oz) can Pillsbury® Refrigerated Crescent Dinner Rolls
- 1/3 cup grated Parmesan cheese
- 2 Tbsp butter or margarine, melted
Parmesan-Crusted Chicken in Cream Sauce
By Tangie2010
COOK rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water
- 2 cups Instant brown rice, uncooked
- 1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
- 6 RITZ Crackers, finely crushed
- 2 Tbsp. KRAFT Grated Parmesan Cheese
- 4 small Boneless skinless chicken breast halves (1 lb.)
- 2 tsp. Oil
- 1/3 cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
- 3/4 lb. Asparagus spears, trimmed, steamed
Easy Cheesy Corn Bake
By Tangie2010
PREHEAT oven to 375°F. Whisk cream cheese and milk until smooth
- 4 oz Cream Cheese, softened
- 3/4 cup Milk
- 3 Eggs, beaten
- 1 can (15-1/2 oz.) whole kernel corn, drained
- 1 can (15 oz.) cream-style corn
- 1 pkg (8-1/2 oz.) corn muffin mix
- 1 cup KRAFT Shredded Cheddar Cheese
CARAMEL-SWEET-POTATO CASSEROLE
By Tangie2010
In a medium mixing bowl use a fork to beat egg
- 1 Egg
- 1/2 Cup Evaporated Milk
- 3 cups (4 Medium) Sweet Potatoes, Cooked and Mashed
- 2 Tbsp Butter
- 1/2 Cup Whole Dates, Snipped and Pitted
- 2 Tbsp Maple Syrup
- 2 Tbsp Butter
Crust Topped Broccoli Cheese Bake
By Tangie2010
PREHEAT oven to 400°F. Mix cream cheese spread, soup and water until well blended
- 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
- 1 can (10-3/4 oz.) condensed cream of mushroom soup
- 1/2 cup Water
- 2 pkg. (16 oz. each) frozen broccoli florets, thawed, drained
- 1 cup KRAFT Shredded Cheddar Cheese
- 1 thawed frozen puff pastry sheet (1/2 of 17.3-oz. pkg.)
- 1 Egg, lightly beaten
Herbed Chicken, Orzo, & Zucchini
By Tangie2010
Prepare orzo according to package directions; drain
- 1 cup dried orzo
- 4 small skinless, boneless chicken breast halves (1 to 1 1/4 lb.)
- 1 tsp.dried basil
- 3 Tbsp Olive Oil
- 2 mediumzucchini.sliced
- 2 Tbsp. red wine vinegar
- 1 Tbsp snipped fresh dill
- Lemon wedges (optional)
- Snipped fresh dill (optional)
Grilled Cheese and Ham Waffles
By Tangie2010
Combine waffle mix with melted butter, eggs and 1 1/2 cups milk and herbs
- 2 cups buckwheat pancake and waffle mix
- 2 tablespoons melted butter
- 2 large eggs
- 1 1/2 to 2 cups regular milk or 2% milk, divided
- 1 tablespoon dried Herbes de Provence or 3 tablespoons fresh herbs, finely chopped
- 1/3 pound Gruyère cheese, shredded (about 3/4 to 1 cup)
- 1/4 pound mild deli ham, sliced and chopped
- Salt and white pepper
- 1 scant tablespoon Dijon mustard
- Warm honey, for drizzling or 4 eggs, up or over