Baked onion dip (jed)
Tiny Spicy Chicken (Sara Stone)
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- PASTA
- Pesto Sauce
- Chicken Cordon Bleu Pasta (Julie Murdock)
- Chicken Pasta Supreme By Joyce Miskin
- CHICKEN W/ SPINACH PASTA by Adrienne Lester (via Kacie Hanna)
- CHICKEN AND SPINACH LASAGNA by Tammy Hay
- Homemade Noodles By Joyce Miskin
- ITALIAN CHICKEN NOODLES by Lee Hurst
Tiny Spicy Chicken (Sara Stone)3 lbs. chunked uncooked chicken In Ziploc bag sprinkle chicken with garlic salt—mix around until all chicken is coated with salt. Let sit 1 hour. (I’ve done it for 1/2 hour) Add 2 eggs and ½ box cornstarch (1 ½ cup) into the bag. Roll chicken around until coated with cornstarch mixture. Skillet fry chicken until sides are brown. (Put a little olive oil in the skillet to brown the chicken.) Put chicken in large casserole dish or 9x13 pan. Pour sauce over the chicken and cook at 350 degrees for about 45 min -1 hour, stirring every 15 min. Sauce will thicken when done. (Can also leave chicken in sauce pan and simmer on stove, stirring while cooking until sauce is thickened. It takes less time to cook this way.)
¼ cup cornstarch 6Tbsp brown sugar 1 ½ cup sugar 1 ½ cup chicken broth (use canned or bouillon cubes) ¾ cup vinegar ¾ cup ketchup 3Tbsp soy sauce 1-3Tbsp Sambal Oelek fresh chili paste—according to taste (found at Marketplaces)
PASTA:When we were first married, Steve was so strong about everything. I remember picking out furniture and having him be so opinionated that anything I wanted was ruled out because it didn’t have wood or had too many flowers or was a color he didn’t like. However, I later learned that even though he had an opinion about everything, some things just didn’t matter that much to him. I needed to say, “This is really important to me.” When you disagree about something, let each person rate the strength of his/her feeling about the topic (on a scale of 1-10). Suppose he wants to go to the basketball game with an 8, but she would rather stay home with a 6. His stronger feelings win out. If she wants to take piano lessons with a 10, and he would rather have her home with a 7, her feelings win out. Be honest about your emotions. If you find everything is a ten, you need to loosen up and let your spouse have his/her way more. BAKED ZITA By Lisa Blau 1 box ziti noodles, cooked according to package directions. 1 lb ground hamburger 1/2 onions 1 clove garlic 1 jar spaghetti sauce 1 pkg (15 oz) ricotta cheese 4-8 oz shredded mozzarella cheese Cook ground beef with onion, garlic and Italian seasoning. (Can substitute Italian sausage as well) Mix hamburger, ziti, sauce and ricotta cheese in a large bowl. Pour into casserole dish and top with mozzarella. Cook at 350 degrees for 30 min Bow Tie Pasta with Pesto by Austin Richey (via Liz Hay) 1 (16oz) package bow tie pasta ( farfalle) 1 teaspoon olive oil 1/3 cup sun dried tomatoes- finely chopped 1/2 cup pesto sauce Directions: Bring a large pot of olive oil water to a boil. Add Pasta and cook to tenders then drain. Combine pasta, pesto and sun dried tomatoes. Garish fresh chopped roma tomatoes on the top of Pasta-pesto.
1/2 cup olive oil 3 cloves garlic, minced 3 tablespoons pine nuts Blend or food processor, the chopped basil, olive oil, garlic and pine nut at high speed until pureed. Can keep it in refrigerator for 2-3 days or frozen for longer.
1-2 lbs. cooked cubed chicken breast (2-4 breasts) 1 (8 oz.) pkg. hamm cubed or chopped (you can use lunchmeat too) 1 (3 oz.) bottle real bacon bits or pieces (we tried this w/out and actually liked it better) ½ bunch green onions, chopped 2 cans cream of chicken soup plus fill 1 empty can with milk ½ (16oz.) carton sour cream Parmesan cheese Grated mozzarella cheese 1 (16 oz.) pkg. penne pasta Mix soup, milk, sour cream together in a 9 X 13 pan. Add onions and however much of the cheeses you want (I added about 1 cup mozzarella and ¼ cup parmesan). Mix and then add chicken, ham and bacon, then mix again and add cooked noodles. Bake COVERED for 30 minutes at 350, then sprinkle parmesan and then mozzarella cheese on top and bake for 15 more minutes or until hot and bubbly. Chicken Pasta Supreme By Joyce Miskin2-3 uncooked chicken breasts 2 garlic cloves minced 2 Tbsp. margarine or butter 1-1/4 cup whipping cream 2 tsp. dried basil Dash pepper 3 to 4 cups hot cooked pasta
1 lb. Chicken -cubed and salt and peppered 3 Tbsp olive oil 1 small yellow onion chopped 1 cup red peppers chopped 1 bail asparagus cut into 1" segments 1/2 cup or bag spinach leaves chopped 2 cloves garlic pressed 1 bag bowtie noodles 1 bag Italian shredded cheese CHICKEN BROTH MIXTURE 1 chicken bouillon cube
1 Tbsp olive Oil 1 med onion, chopped 1 lb ground chicken breast 30 oz fat free Ricotta 2 large egg whites 1 tsp garlic powder 1 Tbsp Italian Seasoning 9 Lasagna noodles, cooked 20 oz chopped, frozen spinach, thawed and squeezed dry 1 ½ cup low fat mozzarella
8 ounces half and half 2/3 cup parmesan cheese 6 ounces fettuccini Alfredo noodles Salt, Pepper, Garlic Salt to taste
4 small boneless chicken breats, sliced thin 4 oz Bel Gioioso Marcarpone (or cream cheese) ¼ cup water 2 cup roasted tomatoes (or 1 cup roated and 1 can diced tomatoes) 1 cup Five Cheese Blend (swiss, parmesan, sharp, Romano, Asiago)
Return chicken to skillet. Cook and stir one minute or until chicken is coated and heated through. Toss with cooked fettuccine. Sprinkle with shredded cheese. FETTUCCINE Alfredo Sauce 1/4 cup butter 1 cup heavy cream 1 clove garlic, crushed 1 1/2 cups freshly grated white cheeses (or less) 1/4 cup chopped fresh parsley fresh basil as desired Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve. Add milk to think to desired thickness. FETTUCCINE ALFREDO by Tabby Mayne via Stephanie Hart 1 Package of Fettuccine noodles 1 Pint Meadow Gold Whipping Cream (not heavy) Half cube of Blue Bonnet Margarine 1 Cup Parmesan Cheese (Ground, NOT Shredded) Cook fettuccine noodles. In a separate pan, melt margarine over medium heat, do not brown butter. After melted, add cheese. Stir and when well mixed into paste, add whipping cream blending till not lumpy. Cook until boiling point, stirring often. Don’t worry about thickness; as it cools it will thicken. Put sauce on plate of noodles. Sprinkle with paprika and parsley flakes. You can add broccoli flowerets and chicken if you would like. (The best way to cook the chicken is in a pan with garlic.) Homemade Noodles By Joyce MiskinCombine 1 beaten egg, 2 tablespoons milk, and ½ teaspoon salt. Add enough sifted all-purpose flour to make stiff dough, about 1 cup. Roll very thin on floured surface; let stand 20 minutes. Roll up loosely; slice ¼ inch wide; unroll, spread out and let dry 2 hours. (If desired, store in container until needed.) Drop into boiling soup or boiling, salted water and cook, uncovered, about 10 minutes. Makes 3 cups cooked noodles. Italian Chicken Pasta (LRMH cafeteria) 6 split chicken breasts seasoned with Italian seasoning/salt/ garlic salt - broil and cut into strips when cooled. 2 small zucchini peeled and cut in thin strips or slices 1 small yellow crookneck squash peeled and cut in thin strips or slices 2 bell peppers (whatever color you want – green, red, etc.) cleaned and cored and cut into thin strips May broil veggies, but we like to sauté in a fry pan in 1 tbsp. of oil until softened. 1 lb. – thin spaghetti noodles. Cook and drain while veggies are being cooked. Keep moist. 1 bottle Fat Free Kraft Italian dressing. (or regular if you prefer) ½ cup grated parmesan cheese Add dressing to veggies in fry pan and stir until dressing is warm Combine noodles, veggies w/dressing, chicken, and parmesan cheese. Stir together until noodles are moistened. Eat while warm. ITALIAN CHICKEN NOODLES by Lee Hurst2 ½ pounds chicken, cut into strips 1 can cream of chicken soup 8 oz cream cheese 1 pkg Hidden Valley Ranch Italian dressing Mix soup, cream cheese, and dressing mix. Put some on bottom of pan. Add chicken. Place remaining sauce on top. Bake at 350 for 40 minutes. ITALIAN STUFFED SHELLS by Kari Parker via Tammy Hay 1 lb ground beef, 1 cup chopped onion 1 minced garlic clove 2 cups hot water 12 oz can tomato paste 1 ½ tsp dried oregano 16 oz cottage cheese 2 cup shredded mozzarella cheese ½ cup grated parmesan cheese 1 egg, beaten 24 jumbo pasta shells, cooked
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