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In loving memory of Jennifer-Conners Mommie +2
♥ gone but never forgotten 10.23.83-5.13.12♥
In loving Memory of Rachel Pauba Simons
♥1.6.86-8.24.12♥
In Loving Memory of Tank 5.5.05-8.2010 his brother Anubis 5.5.05-10.30.12 and Callie 10.1.00-9.23.12
Last edited by krislati; April 25th, 2013 at 09:44 AM.
Cooking Directions:
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this
until all is melted, and mixed well. Add the Parmesan cheese and Garlic
powder. Simmer this for 15 to 20 minutes on low. You may wish to season
with a little salt and pepper. It has been made with half-and-half, but
heavy cream is preferred.
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Kristy
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In loving memory of Jennifer-Conners Mommie +2
♥ gone but never forgotten 10.23.83-5.13.12♥
In loving Memory of Rachel Pauba Simons
♥1.6.86-8.24.12♥
In Loving Memory of Tank 5.5.05-8.2010 his brother Anubis 5.5.05-10.30.12 and Callie 10.1.00-9.23.12
My family's background is czech so I make these pretty often and I love this particular recipe. Unfortunetely my Grandmother passed away when I was 19 before I got into bread making and all of her recipes that I have are actually in czech
ohh i am gonna have to do the slow cooker lasagna!!
a favorite here is porcupine meatballs
1lb ground beef
1 large can tomato soup
1/3 cup uncooked rice
1/2 can of water
1 egg
seasonings to taste (salt pepper garlic onion etc whatever you like!)
mix beef rice seasonings egg 2 tablespoons of the soup in a bowl and form into balls
then mix the rest of the soup and water into a pot and drop meatballs into soup and cook for about an hour to an hour and a half
i like to serve these with homemade mashed potatoes and green beans
In loving memory of Jennifer-Conners Mommie +2
♥ gone but never forgotten 10.23.83-5.13.12♥
In loving Memory of Rachel Pauba Simons
♥1.6.86-8.24.12♥
In Loving Memory of Tank 5.5.05-8.2010 his brother Anubis 5.5.05-10.30.12 and Callie 10.1.00-9.23.12
In loving memory of Jennifer-Conners Mommie +2
♥ gone but never forgotten 10.23.83-5.13.12♥
In loving Memory of Rachel Pauba Simons
♥1.6.86-8.24.12♥
In Loving Memory of Tank 5.5.05-8.2010 his brother Anubis 5.5.05-10.30.12 and Callie 10.1.00-9.23.12
My family's background is czech so I make these pretty often and I love this particular recipe. Unfortunetely my Grandmother passed away when I was 19 before I got into bread making and all of her recipes that I have are actually in czech
In loving memory of Jennifer-Conners Mommie +2
♥ gone but never forgotten 10.23.83-5.13.12♥
In loving Memory of Rachel Pauba Simons
♥1.6.86-8.24.12♥
In Loving Memory of Tank 5.5.05-8.2010 his brother Anubis 5.5.05-10.30.12 and Callie 10.1.00-9.23.12
In loving memory of Jennifer-Conners Mommie +2
♥ gone but never forgotten 10.23.83-5.13.12♥
In loving Memory of Rachel Pauba Simons
♥1.6.86-8.24.12♥
In Loving Memory of Tank 5.5.05-8.2010 his brother Anubis 5.5.05-10.30.12 and Callie 10.1.00-9.23.12
so i made some home made stuffed shells and they were SO GOOD last night..i like seriously need MORE!!! sooooo good!!! even the kids loved it
now i did not measure a thing here but i mixed ricotta cheese, some grated parm cheese some oregeno and spinach with a bit of shredded mozzy cheese in a bowl and i used that to stuff into my al dente cooked jumbo shells
then i used Newmans Own Sausage and Pepper sauce coated the bottom of a baking dish with it and put the stuffed shells into the pan topped them with more of the sauce and mozzy cheese and baked it for about 40mins or so...til it was cooked through...OMG SOOO GOOD!!!!
In loving memory of Jennifer-Conners Mommie +2
♥ gone but never forgotten 10.23.83-5.13.12♥
In loving Memory of Rachel Pauba Simons
♥1.6.86-8.24.12♥
In Loving Memory of Tank 5.5.05-8.2010 his brother Anubis 5.5.05-10.30.12 and Callie 10.1.00-9.23.12
1 bunch broccoli
1 small onion, finely chopped
1 medium red-skinned potato, diced
1/4 cup all-purpose flour
3 cups low-sodium chicken or vegetable broth
1/4 teaspoon freshly grated nutmeg
1 cup grated extra-sharp Cheddar
1 teaspoon Worcestershire sauce
One 12-ounce can fat-free evaporated milk
Kosher salt and freshly ground black pepper
2 scallions, thinly sliced
INSTRUCTIONS
Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.
Cook's Note: Leftover soup should be reheated in the microwave rather than the stovetop, where the cheese will "break" or separate from the broth.
Per serving: Calories: 230; Total Fat 8 grams; Saturated Fat: 4.5 grams; Protein: 16 grams; Total carbohydrates: 26 grams; Sugar: 10 grams Fiber: 4 grams; Cholesterol: 20 milligrams; Sodium: 360 milligrams
another good one!
*i substituted sundried tomato dressing for the mccormick package about 1/4th of a cup cause I couldn't find the stuff in the recipe...so if you cannot find that you can use that instead tasted just fine*
Creamy Parmesan and Sun-Dried Tomato Chicken Penne
INGREDIENTS
2 cups penne pasta
2 tablespoons butter
1 pound chicken tenders or boneless skinless chicken breasts, cut into 1-inch strips
1 package McCormick® Gourmet Creamy Parmesan & Sun-Dried Tomato Chicken Penne
1 (14.5 ounce) can petite diced tomatoes, undrained
1 cup heavy cream or half-and-half
1/2 cup grated Parmesan cheese
INSTRUCTIONS
Cook pasta as directed on package. Drain well.
Meanwhile, melt butter in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned. Add Seasoning Mix, tomatoes, cream and cheese. Bring to boil, stirring constantly with wire whisk until well blended. Reduce heat to low; simmer 5 minutes.
Stir in pasta; toss gently to coat. Serve with additional Parmesan cheese, if desired.
In loving memory of Jennifer-Conners Mommie +2
♥ gone but never forgotten 10.23.83-5.13.12♥
In loving Memory of Rachel Pauba Simons
♥1.6.86-8.24.12♥
In Loving Memory of Tank 5.5.05-8.2010 his brother Anubis 5.5.05-10.30.12 and Callie 10.1.00-9.23.12
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