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Recipes
Chicken Tortellini Soup
By carlaschwartz
In large saucepot or dutch oven, combine water, chicken broth, soup, chicken, onions, carrots, vermouth, garlic, ba...
- 9 oz pkg green giant harvest gresh frozen cut broccoli, thawed
- 6 cups water
- 3 (10 3/4 oz) Chicken Boullion & Water
- 10 3/4 oz can condensed cream of chicken soup
- 2 cups cubed, cooked chicken
- 1 cup chopped onions
- 1 cup sliced carrots
- 1/2 cup dry vermouth or water
- 2 garlic cloves, minced
- 1/4 tsp basil leaves
- 1/4 tsp oregano leaves
- 7 oz pkg cheese tortellini
- Grated parmesan cheese
Cheese & Chicken Roll-ups
By carlaschwartz
Heat oven to 375. In small sauce pan, melt margarine; stir in flour
- 2 tblsp margarine
- t tblsp flour
- 1 cup mild
- 2 cup shredded cheese
- 1 cup cubed chicken
- 1/4 cup chopped onion
- 1 can biscuts
French toast Casserole
By carlaschwartz
Paula believes old family recipes, no matter how simple or difficult, tell a story
- 1 ½ loaves cinnamon bread, cut into 1” cubes
- 8 oz. cream cheese, cubed
- 12 eggs
- 2 cups milk
- 2/3 cup syrup
- 1 teaspoon sugar
- 1 teaspoon cinnamon
Healthful Bran Cakes
By carlaschwartz
Mix bran, flour and salt, add milk and egg yolk
- 1/4 cup All Bran
- 1/4 cup all purpose flour
- 1/4 tsp salt
- 1/3 cup milk
- 1 egg separated
Chili's Chicken Enchilada Soup
By carlaschwartz
1. Add 1 tblsp of oil to a large pot over medium heat
- Garnish:
- 1 tblsp vegatable oil
- 1 lb of chicken breast fillets ( appox 3 fillets)
- 1/2 cup diced onion
- 1 clove garlic, pressed
- 4 cups chicken broth
- 1 cup masa harina
- 3 cups water
- 1 cup enchilada sauce (I use more the larger can)
- 16 oz velveeta (I never use velveeta. I use 1-2 cups of sam's shredded cheddar/colby or cheddar/jack cheese. Add more or less, depending on how cheesy you like it.)
- 1 tsp salt
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 small can green chili chopped
- shredded cheddar cheese
- crumbled corn tortilla chips
- pico de gallo
German Potato Soup
By carlaschwartz
In a Dutch oven, combine the first six ingredients; bring to a boil
- 6-8 cups cubed peeled potatoes
- 1-1/4 cups sliced celery
- 1/2 cup chopped onion
- 5-10 cups water
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 can cream of celery undiluted
- Butter
- Minced fresh parsley
- DROP DUMPLINGS: (double)
- 1 egg, beaten
- 1/3 cup water
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
Tortilla Lasagna
By carlaschwartz
PREHEAT oven to 375° F
- 1 tablespoon vegetable oil
- 1 pound ground chicken or turkey
- 2 small green or red bell peppers, seeded and chopped
- 1 small onion, peeled and chopped
- 1 can (4 oz.) ORTEGA Diced Green Chiles
- 1 packet (1.25 oz.) ORTEGA Taco Seasoning Mix - Regular
- 1 jar (16 oz.) ORTEGA Thick & Smooth Taco Sauce - Medium, divided
- 10 (6-in.) fajita-size flour tortillas, divided
- 2 cups shredded Mexican blend or Monterey Jack cheese, divided
Tuna Cheese Casserole
By carlaschwartz
Make mac & cheese as directions, add tuna, mushrooms and add milk to consistancy
- Kraft shells mac & cheese dinner
- 2 cans tuna
- 2 cans mushrooms
- milk to consistance
- shredded cheese
Punch Bowl Trifle - 55 Servings
By carlaschwartz
Drain pineapple, reserving juice; set the pineapple aside
- 2 (20 ounce) cans crushed pineapple
- 1 (18 1/4 ounce) box yellow cake mix
- 1 (5.1 ounce) box instant vanilla pudding mix
- 2 (21 ounce) cans cherry pie filling
- 4 medium ripe bananas, sliced
- 2 (15 1/4 ounce) cans fruit cocktail, drained
- 2 (11 ounce) cans mandarin oranges, drained
- 1 (16 ounce) container frozen whipped
- topping, thawed
- 1 (7 ounce) package flaked coconut, toasted
Potato Casserole - 12 Servings
By carlaschwartz
This recipe's Ingredients were scaled to yield a new amount
- 1 (30 ounce) packages frozen hash brown potatoes
- 2 cups shredded Cheddar cheese
- 1 (16 ounce) container sour cream
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 onion, chopped
- 1 cups butter
- 3 cups crushed corn flakes
- Butter