Brider's profile page
Recipes
Mexican Cheese Soup
By brider
Coat crockpot with nonstick cooking spray
- 1 pound processed cheese, cubed
- 1 pound ground beef, cooked and drained
- 1 can 8 oz whole kernel corn, undrained
- 1 can 15 oz kidney beans undrained
- 1 jalapeno pepper seeded and diced
- 1 can diced tomatoes with green chillies undrained
- 1 can stewed tomatoes undrained
- 1 envelope taco seasoning
Corn tortilla chicken lasagna
By brider
In each of two greased 13in x 9in baking dishes, arrange 6 tortillas
- 36 corn tortillas
- 6 cups shredded or cubed cooked chicken breast
- 2 cans kidney beans, rinsed and drained
- 3 jars salsa
- 3 cups sour cream
- 3 large green peppers, chopped
- 2 cans sliced ripe olive, drained
- 3 cups shredded Monterey jack cheese
- 3 cups shredded cheddar cheese
Six- Cheese Lasagna
By brider
Directions In a large skillet, cook beef and sausage over medium heat until no longer pink; drain
- Ingredients
- 1 pound ground beef
- 1 pound bulk Italian sausage
- 1 jar (24 ounces) meatless spaghetti sauce
- 2 eggs, beaten
- 1 carton (15 ounces) ricotta cheese
- 1-1/2 cups (12 ounces) 4% cottage cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Romano or Asiago cheese
- 8 no-cook lasagna noodles
- 4 cups (16 ounces) shredded part-skim mozzarella cheese
- 6 slices provolone cheese, quartered
Cowboy Casserole
By brider
In a large skillet, cook beef over medium heat until no longer pink
- 1/2 pound ground beef
- 1 can whole kernel corn drained
- 2/3 cups condensed cream of chicken soup
- 1/2 cup shredded cheddar cheese, divided
- 1/3 cup 2% milk
- 2 tablespoons sour cream
- 3/4 teaspoons onion powder
- 1/4 teaspoons pepper
- 2 cups frozen tater tots
Six cheese lasagna
By brider
In a large skillet cook beef and sausage over medium heat until no longer pink; drain
- 1 pound ground beef
- 1 pound bulk Italian sausage
- 1 jar meatless spaghetti sauce
- 2 eggs, beaten
- 1 carton ricotta cheese
- 1-1/2 cups 4 % cottage cheese
- 1/4 cup grated parmesan cheese
- 1/4 cup grated Romano or asiago cheese
- 8 no cook lasagna noodles
- 4 cups shredded part skim mozzarella cheese
- 6 slices provolone cheese quartered
Barbecue Pork and penne skillet
By brider
Cook pasta according to the package directions
- 1 package penne pasta
- 1 cup chopped sweet red pepper
- 3/4 cup chopped onion
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 carton refrigerated fully cooked barbecued shredded pork
- 1 can diced tomatoes with mild green chilies, un drained
- 1/2 cup beef broth
- 1 teaspoon ground cumin
- 1 teaspoon pepper
- 1/4 teaspoon salt
- 1-1/4 cups shredded cheddar cheese
- 3/4 cup chopped green onions
Herbed Artichoke Cheese Tortellini
By brider
Directions Drain tomatoes, reserving 2/3 cup juice; set aside
- Ingredients
- 2 cans (14-1/2 ounces each) Italian diced tomatoes
- 2 jars (6-1/2 ounces each) marinated quartered artichoke hearts
- 2 packages (9 ounces each) refrigerated cheese tortellini
- 2 cups chopped onions
- 1/2 cup minced fresh parsley
- 2 to 4 tablespoons minced fresh or 2 to 4 teaspoons dried basil
- 2 teaspoons minced garlic
- 1/2 teaspoon dried oregano
- 1/8 teaspoon crushed red pepper flakes
- 1/2 cup olive oil
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1/2 teaspoon salt
- 1/4 cup shredded Parmesan cheese
Tomato Basi Soup
By brider
Place tomatoes and juice in large pot over medium heat
- 5 large beef steak tomatoes, peeled, seeded and diced
- 5 cups V-8 juice
- 1/4 cups fine chopped onion
- 2 cloves garlic,minced
- 14-18 fresh basil leaves
- 1/2 tsp Italian seasoning
- 1 1/4 cups heavy cream
- 1/2 cup butter
- Salt
- Pepper
Mini Rainbow Cheesecakes
By brider
Cream cream cheese until smooth
- Crust:
- 2 T sugar
- 2 T melted butter
- 1/2 cup graham cracker crumbs
- Mix together and put in bottom of 12 mini cheesecake pans.
- Filling:
- 2 8oz. cream cheeses @ room temperature
- 2 eggs @ room temperature
- 1 tsp. vanilla
- 1/2 cup sugar
- 1/4 cup cream
- 1/4 cup sour cream
- blue, yellow, red, and purple food coloring
- Topping:
- 4 oz. sour cream
- 1 T sugar
- 1/4 tsp. vanilla
- Mix together while cheesecake bakes.
- Garnish:
- 1 cup fresh berries
Chicken Stew
By brider
Simmer for 20 minutes. Serve over Monterrey jack Cheese
- Stew on chicken- de boned and chopped
- Add chicken and broth
- 1 onion, chopped
- 1 green pepper, chopped
- 2 garlic gloves, minced
- 2 large cans of green chilli, chopped
- 2 cans hominy
- 1-28 oz can crushed tomatoes
- salt and pepper