If you make this recipe, you will not only get a tasty dinner, but you will also discover for yourself that eggplants are in fact not purple on the inside (disappointing). Who knows what other exciting new information you will learn when you make Eggplant Parmesan!
Ingredients:
- 1 medium eggplant
- 1 large onion, chopped
- 1 large green pepper, chopped
- 1 cup fresh mushrooms, chopped
- 1 can (12 oz) tomato sauce, plus additional tomato sauce or spaghetti sauce if desired
- 2 teaspoons Italian herb seasoning
- dash of garlic salt
- black pepper
- 2 cups shredded cheddar cheese
- 1/2 cup shredded Parmesan cheese
Directions:
Preheat the oven to 375. Grease a 9x13-inch pan.
Peel eggplant and cut into 1/2-inch cubes. Place eggplant in prepared dish. Add onions, green pepper, and mushrooms. Stir in tomato sauce; mix well.
Add Italian herb seasoning, garlic salt, and black pepper to taste; mix well. Sprinkle with cheeses.
Bake for 35 minutes. Serve with pasta if desired.
Sunday, February 28, 2010
Thursday, February 18, 2010
Chocolate Snickers Pie
Using a pre-made crust, instant pudding mix, and a couple other ingredients, this pie is really easy to make, given how good it is. The ingredients also allow for flexibility so you can alter it to suit your personal tastes.
Ingredients:
- 4 oz cream cheese, softened
- 1 tablespoon milk
- 1 tub (8 oz) frozen non-dairy whipped topping, thawed, divided
- 2 Snickers bars (2 oz each), chopped
- 1 cup cold milk
- 1 package (4 serving size) chocolate flavor instant pudding and pie filling
- 1 pre-made 9-inch chocolate or graham pie crust
Directions:
In a small bowl, stir together the cream cheese and 1 tbsp milk. Gently stir in half of the whipped topping and all of the chopped Snickers. Set aside.
In a medium bowl, beat together 1 cup milk and pudding mix with a wire whisk for 1 minute. Whisk in the remaining whipped topping.
Spread half of the chocolate pudding mixture in the crust. Carefully spread the cream cheese mixture over the pudding. Top with the remaining chocolate pudding mixture.
Refrigerate at least 4 hours before serving. Garnish as desired. Store in the refrigerator.
Ingredients:
- 4 oz cream cheese, softened
- 1 tablespoon milk
- 1 tub (8 oz) frozen non-dairy whipped topping, thawed, divided
- 2 Snickers bars (2 oz each), chopped
- 1 cup cold milk
- 1 package (4 serving size) chocolate flavor instant pudding and pie filling
- 1 pre-made 9-inch chocolate or graham pie crust
Directions:
In a small bowl, stir together the cream cheese and 1 tbsp milk. Gently stir in half of the whipped topping and all of the chopped Snickers. Set aside.
In a medium bowl, beat together 1 cup milk and pudding mix with a wire whisk for 1 minute. Whisk in the remaining whipped topping.
Spread half of the chocolate pudding mixture in the crust. Carefully spread the cream cheese mixture over the pudding. Top with the remaining chocolate pudding mixture.
Refrigerate at least 4 hours before serving. Garnish as desired. Store in the refrigerator.
Sunday, February 14, 2010
Pizza Casserole
Combining the tastiness of both spaghetti and pepperoni pizza, this casserole is pretty yummy.
Ingredients:
- 2 cups dry macaroni or other pasta
- 1 1/2 to 2 lb ground beef
- 1 onion, chopped
- salt and pepper to taste
- 1 can (16 oz) pizza sauce
- 1 can (8 oz) tomato paste
- 1 can (8 oz) tomato sauce
- 1/2 teaspoon sugar
- onion salt to taste
- garlic salt to taste
- oregano to taste
- 1 cup grated mozzerella cheese
- Parmesan cheese
- sliced pepperoni to taste
Directions:
Preheat oven to 350 degrees. Grease a 9x13-inch casserole dish with cooking spray.
Cook macaroni according to package directions; drain and set aside.
While macaroni is cooking, brown beef, onion, salt, and pepper.
Drain the beef and mix with the macaroni, pizza sauce, tomato paste, tomato sauce, and sugar. Add the onion salt, garlic salt, and oregano to taste, and mix.
Place half of the mixture in the casserole dish and top with half of the mozzarella cheese. Add the remaining ground beef mixture and top with remaining mozzerella cheese. Sprinkle with Parmesan and sliced pepperoni to taste.
Bake for 45 minutes.
Ingredients:
- 2 cups dry macaroni or other pasta
- 1 1/2 to 2 lb ground beef
- 1 onion, chopped
- salt and pepper to taste
- 1 can (16 oz) pizza sauce
- 1 can (8 oz) tomato paste
- 1 can (8 oz) tomato sauce
- 1/2 teaspoon sugar
- onion salt to taste
- garlic salt to taste
- oregano to taste
- 1 cup grated mozzerella cheese
- Parmesan cheese
- sliced pepperoni to taste
Directions:
Preheat oven to 350 degrees. Grease a 9x13-inch casserole dish with cooking spray.
Cook macaroni according to package directions; drain and set aside.
While macaroni is cooking, brown beef, onion, salt, and pepper.
Drain the beef and mix with the macaroni, pizza sauce, tomato paste, tomato sauce, and sugar. Add the onion salt, garlic salt, and oregano to taste, and mix.
Place half of the mixture in the casserole dish and top with half of the mozzarella cheese. Add the remaining ground beef mixture and top with remaining mozzerella cheese. Sprinkle with Parmesan and sliced pepperoni to taste.
Bake for 45 minutes.
Monday, February 1, 2010
Caramelized Baked Chicken
This blend of ingredients creates a sweet, barbecue-like sauce that tastes great when baked on chicken.
Ingredients:
- 3 lb chicken wings (or substitute pieces of chicken breast)
- 2 tablespoons olive oil
- 1/2 cup soy sauce
- 2 tablespoons ketchup
- 1 cup honey
- 1 clove garlic, minced
- salt and pepper to taste
Directions:
Preheat oven to 375.
Place chicken in a 9x13-inch baking dish.
Mix together the olive oil, soy sauce, ketchup, honey, garlic, salt, and pepper. Pour over the chicken.
Bake for one hour, or until sauce is caramelized.
Ingredients:
- 3 lb chicken wings (or substitute pieces of chicken breast)
- 2 tablespoons olive oil
- 1/2 cup soy sauce
- 2 tablespoons ketchup
- 1 cup honey
- 1 clove garlic, minced
- salt and pepper to taste
Directions:
Preheat oven to 375.
Place chicken in a 9x13-inch baking dish.
Mix together the olive oil, soy sauce, ketchup, honey, garlic, salt, and pepper. Pour over the chicken.
Bake for one hour, or until sauce is caramelized.
Sunday, January 31, 2010
Spaetzle
"Spaetzle" is German for 'little sparrow,' which these noodles are supposed to look like. Paul says, it's wonderful and delicious!
Ingredients:
- 2 large eggs, beaten
- 1/4 cup milk or water
- 1 cup flour
- 1/4 teaspoon salt
- dash of pepper
Directions:
In a medium bowl, combine the eggs, milk, flour, salt, and pepper with a fork. The batter will be thick.
Bring a large pot of water to a boil.
Press a few tablespoons of the batter at a time through a colander, into the boiling water. Stir once or twice to prevent sticking.
Cook about 5 minutes or until spaetzle rise to surface and are tender, then drain. Toss with buter or other toppings as desired.
Ingredients:
- 2 large eggs, beaten
- 1/4 cup milk or water
- 1 cup flour
- 1/4 teaspoon salt
- dash of pepper
Directions:
In a medium bowl, combine the eggs, milk, flour, salt, and pepper with a fork. The batter will be thick.
Bring a large pot of water to a boil.
Press a few tablespoons of the batter at a time through a colander, into the boiling water. Stir once or twice to prevent sticking.
Cook about 5 minutes or until spaetzle rise to surface and are tender, then drain. Toss with buter or other toppings as desired.
Sunday, January 24, 2010
Sweet & Sour Chicken
With vegetables, pineapple, cashews, a teriyaki-like sauce, and your choice of chicken or pork, this Oriental dish has a great mix of flavors and textures. Serve with rice.
Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon bottled ground fresh ginger (or equivalent amount dried ginger)
- 1/4 teaspoon crushed red pepper
- 1 1/2 lb skinless boneless chicken breat, cut into 1/2-inch pieces
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green or red bell pepper
- 1 can (15.25 oz) pineapple chunks in juice, undrained
- 1/3 cup soy sauce
- 2 tablespoons dry sherry
- 1 1/2 tablespoons cornstarch
- 2 teaspoons brown sugar
- 1/4 cup chopped cashews
Directions:
Heat oil in a lare nonstick skillet over medium to high heat. Add the garlic, ginger, red pepper, and chicken; saute 5 minutes or until chicken is cooked. Remove chicken mixture from pan and set aside.
Add onion, celery, and bell pepper to pan; saute 4 minutes or until crisp-tender.
Drain pineapple, reserving 1/2 cup juice. Add 1 cup pineapple chunks to pan; cook for 30 seconds. Reserve remaining pineapple for another use.
Combine the reserved 1/2 cup pineapple juice, soy sauce, sherry, cornstarch, and sugar in a bowl; whisk until smooth.
Return chicken mixture to pan. Stir in juice mixture; bring to a boil. Cook 1 minute. Sprinkle with cashews and serve with rice.
Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon bottled ground fresh ginger (or equivalent amount dried ginger)
- 1/4 teaspoon crushed red pepper
- 1 1/2 lb skinless boneless chicken breat, cut into 1/2-inch pieces
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green or red bell pepper
- 1 can (15.25 oz) pineapple chunks in juice, undrained
- 1/3 cup soy sauce
- 2 tablespoons dry sherry
- 1 1/2 tablespoons cornstarch
- 2 teaspoons brown sugar
- 1/4 cup chopped cashews
Directions:
Heat oil in a lare nonstick skillet over medium to high heat. Add the garlic, ginger, red pepper, and chicken; saute 5 minutes or until chicken is cooked. Remove chicken mixture from pan and set aside.
Add onion, celery, and bell pepper to pan; saute 4 minutes or until crisp-tender.
Drain pineapple, reserving 1/2 cup juice. Add 1 cup pineapple chunks to pan; cook for 30 seconds. Reserve remaining pineapple for another use.
Combine the reserved 1/2 cup pineapple juice, soy sauce, sherry, cornstarch, and sugar in a bowl; whisk until smooth.
Return chicken mixture to pan. Stir in juice mixture; bring to a boil. Cook 1 minute. Sprinkle with cashews and serve with rice.
Tuesday, January 5, 2010
Chicken Pot Pie
This homemade favorite is a wonderfully warm, hearty dish to have on a cold winter evening.
Ingredients:
- 2 refrigerated pie crusts (or make your own pie crusts)
- 1/3 cup butter
- 1 small onion, chopped
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups chicken broth
- 2/3 cup milk
- 2 1/2 to 3 cups shredded cooked chicken
- 2 cups frozen mixed vegetables
Directions:
Preheat oven to 425 degrees.
Prepare pie crust for use as directed on package. Use 1 pie crust to line a pie pan.
Melt butter on medium heat. Add onion and cook for 2 minutes. Add flour, salt, and pepper; stir until blended. Add chicken broth and milk; cook until bubbly and thickened. Add chicken and mixed vegetables. Mix well.
Remove from heat and spoon into crust-lined pie pan. Top with second crust, seal edges, and cut slits in top to vent.
Bake for 30-40 minutes. Let stand for 5 minutes before serving.
Ingredients:
- 2 refrigerated pie crusts (or make your own pie crusts)
- 1/3 cup butter
- 1 small onion, chopped
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups chicken broth
- 2/3 cup milk
- 2 1/2 to 3 cups shredded cooked chicken
- 2 cups frozen mixed vegetables
Directions:
Preheat oven to 425 degrees.
Prepare pie crust for use as directed on package. Use 1 pie crust to line a pie pan.
Melt butter on medium heat. Add onion and cook for 2 minutes. Add flour, salt, and pepper; stir until blended. Add chicken broth and milk; cook until bubbly and thickened. Add chicken and mixed vegetables. Mix well.
Remove from heat and spoon into crust-lined pie pan. Top with second crust, seal edges, and cut slits in top to vent.
Bake for 30-40 minutes. Let stand for 5 minutes before serving.
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