This dish is microwaved, so it's done in a hurry.
INGREDIENTS:
1 pound of boneless chicken breasts, cubed
1 can of Cream of Chicken soup
1 cup of salsa (I used mild)
8 tortillas (6 inch)
1 can of Cheddar Cheese soup
PREPARATION:
COOK chicken in nonstick skillet until browned and done, stirring often. Add chicken soup and 1/2 cup of salsa. Heat through. SPOON about 1/3 cup chicken mixture down the center of each tortilla. Roll up tortilla around filing and place seam-side down in a 2-quart microwave-safe baking dish.
MIX cheese soup and remaining salsa and pour over enchiladas. COVER and microwave on HIGH 5 min. or until hot. This serves 4, so if you need more just double this recipe.
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Tuesday, February 12, 2008
Sunday, January 13, 2008
Tandoori Chicken
2 chickens, cut as desired
Remove skin from chicken and cube with a mixture of 1/2 Tbsp garlic and ginger minced.
Add Tandoori Masala (about 200 grams). Rub into chicken as well.
Then mix 200-250 ml yogurt, 1/2 c lemon juice, dash of chili, 2-3 T oil, 1/2 can tomato paste.
Mix all well together.
Marinate overnight or for several hours.
Makes a LOT of marinade.
Remove skin from chicken and cube with a mixture of 1/2 Tbsp garlic and ginger minced.
Add Tandoori Masala (about 200 grams). Rub into chicken as well.
Then mix 200-250 ml yogurt, 1/2 c lemon juice, dash of chili, 2-3 T oil, 1/2 can tomato paste.
Mix all well together.
Marinate overnight or for several hours.
Makes a LOT of marinade.
Easy Cheesy Manicotti
1 (8 oz) pkg Manicotti (uncooked)
1 (16 oz) ctn. cottage cheese (or ricotta)
2 c (8oz) shredded mozzarella cheese
1/2 c grated parmesan cheese (divided)
1 egg
1/4 tsp salt
1/4 tsp pepper
1 (28 oz) jar spaghetti sauce
1/2 c very hot water
Mix cheeses (using 1/4 cup of the parmesan), egg, salt, and pepper in large bowl. Put 1 1/2 cups of the spaghetti sauce in 9x13 inch pan. Fill raw manicotti with cheese filling. Pour hot water over the top of noodles then cover with remaining spaghetti sauce and sprinkle the remaining 1/4 of the parmesan cheese over the top. Seal VERY tightly with foil (this allows the noodles to cook while it is baking). Bake at 350 for one hour or until noodles are tender. Makes 4 to 5 servings.
1 (16 oz) ctn. cottage cheese (or ricotta)
2 c (8oz) shredded mozzarella cheese
1/2 c grated parmesan cheese (divided)
1 egg
1/4 tsp salt
1/4 tsp pepper
1 (28 oz) jar spaghetti sauce
1/2 c very hot water
Mix cheeses (using 1/4 cup of the parmesan), egg, salt, and pepper in large bowl. Put 1 1/2 cups of the spaghetti sauce in 9x13 inch pan. Fill raw manicotti with cheese filling. Pour hot water over the top of noodles then cover with remaining spaghetti sauce and sprinkle the remaining 1/4 of the parmesan cheese over the top. Seal VERY tightly with foil (this allows the noodles to cook while it is baking). Bake at 350 for one hour or until noodles are tender. Makes 4 to 5 servings.
Oven Porcupines
1 lb ground beef
1/2 c uncooked regular rice
1/2 c water
1/3 c chopped onion
1 t salt
1/2 t celery salt
1/8 t garlic powder
1/8 t pepper
1 can tomato sauce (15 oz)
1 c water
2 tsp worcestershire
Heat oven to 350. Mix meat, rice, 1/2 c water, the onions, salt, garlic powder and pepper. Shape mixtures by rounded tablespoonfuls into balls. Place meatballs in ungreased baking dish 8x8x2 inches. Stir together remaining ingredients; pour over meatballs. Cover with aluminum foil; bake 45 minutes. Uncover; bake 15 minutes longer. Serves 4-6.
1/2 c uncooked regular rice
1/2 c water
1/3 c chopped onion
1 t salt
1/2 t celery salt
1/8 t garlic powder
1/8 t pepper
1 can tomato sauce (15 oz)
1 c water
2 tsp worcestershire
Heat oven to 350. Mix meat, rice, 1/2 c water, the onions, salt, garlic powder and pepper. Shape mixtures by rounded tablespoonfuls into balls. Place meatballs in ungreased baking dish 8x8x2 inches. Stir together remaining ingredients; pour over meatballs. Cover with aluminum foil; bake 45 minutes. Uncover; bake 15 minutes longer. Serves 4-6.
Broccoli Cheese Soup
4 c water
20 oz frozen chopped broccoli
1 c chopped onion
2 c cubed potatoes
1 c chopped celery
4 chicken bouillon cubes
1 lb Velveeta, cubed
2 cans cream of chicken soup
Cook broccoli, onion, potatoes and celery in water until crisp tender. Add bouillon and stir to dissolve. Add Velveeta and soup. Continue to cook until Velveeta melts.
20 oz frozen chopped broccoli
1 c chopped onion
2 c cubed potatoes
1 c chopped celery
4 chicken bouillon cubes
1 lb Velveeta, cubed
2 cans cream of chicken soup
Cook broccoli, onion, potatoes and celery in water until crisp tender. Add bouillon and stir to dissolve. Add Velveeta and soup. Continue to cook until Velveeta melts.
Indian Curry
1/3 c ghee or oil
1 tsp mustard seeds
1 c chopped onions
3 cloves garlic, chopped
1 T cumin seeds
1 tsp sugar
1 1/2 T tumeric
3 T curry powder
1/4 tsp red chili powder
1 piece cinnamon stick
1 tsp paprika
1 chicken (deboned, precooked, cut up)
1 1/2-2 c canned tomatoes (400-450 grams)
3-4 c chicken (or beef) broth
1 T corn starch
1/4 c water
Heat ghee or oil in large pan until hot. Add mustard seeds-oil should be hot enough for seeds to 'pop'. Add onions and garlic and begin to saute. Add other spices and all other ingredients. Cook until slightly thickened. Serve with rice and nan bread.
1 tsp mustard seeds
1 c chopped onions
3 cloves garlic, chopped
1 T cumin seeds
1 tsp sugar
1 1/2 T tumeric
3 T curry powder
1/4 tsp red chili powder
1 piece cinnamon stick
1 tsp paprika
1 chicken (deboned, precooked, cut up)
1 1/2-2 c canned tomatoes (400-450 grams)
3-4 c chicken (or beef) broth
1 T corn starch
1/4 c water
Heat ghee or oil in large pan until hot. Add mustard seeds-oil should be hot enough for seeds to 'pop'. Add onions and garlic and begin to saute. Add other spices and all other ingredients. Cook until slightly thickened. Serve with rice and nan bread.
Cream of Tomato Soup
2 T butter or margarine
3 T flour
1 1/2 tsp salt
1/3 tsp peper
2 c milk
1 can tomatoes (28 oz)
1 T minced onion
1/4 tsp celery seed
1/2 tsp salt
1/2 tsp sugar
1/2 bay leaf
1 whole clove
pinch of soda
Melt butter in top of double boiler or heavy saucepan. Stir in flour, 1-1 1/2 tsp salt and pepper. Slowly add milk, cook, stirring constantly until smooth and thickened.
In another saucepan, combine tomatoes, onion, celery seed, salt, sugar, bay leaf and whole clove. Simmer uncovered, 5 minutes. Remove bay leaf and clove. put through blender. Stir in soda. Mix in tomato mixture into milk mixture. Heat together.
3 T flour
1 1/2 tsp salt
1/3 tsp peper
2 c milk
1 can tomatoes (28 oz)
1 T minced onion
1/4 tsp celery seed
1/2 tsp salt
1/2 tsp sugar
1/2 bay leaf
1 whole clove
pinch of soda
Melt butter in top of double boiler or heavy saucepan. Stir in flour, 1-1 1/2 tsp salt and pepper. Slowly add milk, cook, stirring constantly until smooth and thickened.
In another saucepan, combine tomatoes, onion, celery seed, salt, sugar, bay leaf and whole clove. Simmer uncovered, 5 minutes. Remove bay leaf and clove. put through blender. Stir in soda. Mix in tomato mixture into milk mixture. Heat together.
Chicken Curry
4-6 T shortening
3-4 T curry powder
chicken (stewed and deboned)
1 large onion, chopped
juice of 1 small lemon
2-3 T sugar
salt to taste
red pepper, if desired
2-2 1/2 cups canned tomatoes
1-2 c milk
In large frying pan, heat enough shortening to deep fry the onions. When onions are brown, add 3 T curry powder adn 1 T shortening. Mix well. Add chicken, curry powder, lemon juice, sugar, sald and red pepper. Add tomatoes. When tomatoes are soft, add 1 cup milk. Cover pan and simmer for 2 hours. Add additional milk for consistency.
3-4 T curry powder
chicken (stewed and deboned)
1 large onion, chopped
juice of 1 small lemon
2-3 T sugar
salt to taste
red pepper, if desired
2-2 1/2 cups canned tomatoes
1-2 c milk
In large frying pan, heat enough shortening to deep fry the onions. When onions are brown, add 3 T curry powder adn 1 T shortening. Mix well. Add chicken, curry powder, lemon juice, sugar, sald and red pepper. Add tomatoes. When tomatoes are soft, add 1 cup milk. Cover pan and simmer for 2 hours. Add additional milk for consistency.
Texas Hash
3 onion, sliced
1 large green pepper, sliced
3 T oil
1 lb mixed beef
2 c cooked tomatoes
1/2 c raw rice
1 tsp American chilli powder
Cook onion and pepper in oil until onions are yellow. Add meat and cook until meat falls apart. Stir in remaining ingredients. Pour into greased 20- quart baking dish.
Cover and bake 1 hour at 350. Remove lid for last 15 minutes.
1 large green pepper, sliced
3 T oil
1 lb mixed beef
2 c cooked tomatoes
1/2 c raw rice
1 tsp American chilli powder
Cook onion and pepper in oil until onions are yellow. Add meat and cook until meat falls apart. Stir in remaining ingredients. Pour into greased 20- quart baking dish.
Cover and bake 1 hour at 350. Remove lid for last 15 minutes.
Condensed Soup Substitute
3 T butter or margarine
3 T flour
1/4 tsp salt
1 c milk
Melt butter or margarine in heavy saucepan. Blend in flour and salt, cooking and stirring constantly until bubbly. Using wire wisk, stir in milk. Cook just until smooth and thickened. Makes slightly over one cup. About a 10 oz can.
Cheese soup:
1/2 c grated cheese
1/4 tsp dry mustard
Tomato soup:
Use Tomato soup as liquid add a dash of garlic salt, onion salt, basil, and oregano.
Mushroom soup:
1 T chopped onion
1/4 c chopped mushroom in margarie before adding flour
Celery soup:
Saute 1/ c chopped celery and 1 T chopped onion in margarine before adding flour
Onion soup:
Saute 1 large (chopped) onion in 1 to 2 T butter or margarine and add to thicken sauce
Chicken soup:
Use chicken broth or bouillion for half liquid
1/3 tsp poultry seasoning
diced cooked chicken
3 T flour
1/4 tsp salt
1 c milk
Melt butter or margarine in heavy saucepan. Blend in flour and salt, cooking and stirring constantly until bubbly. Using wire wisk, stir in milk. Cook just until smooth and thickened. Makes slightly over one cup. About a 10 oz can.
Cheese soup:
1/2 c grated cheese
1/4 tsp dry mustard
Tomato soup:
Use Tomato soup as liquid add a dash of garlic salt, onion salt, basil, and oregano.
Mushroom soup:
1 T chopped onion
1/4 c chopped mushroom in margarie before adding flour
Celery soup:
Saute 1/ c chopped celery and 1 T chopped onion in margarine before adding flour
Onion soup:
Saute 1 large (chopped) onion in 1 to 2 T butter or margarine and add to thicken sauce
Chicken soup:
Use chicken broth or bouillion for half liquid
1/3 tsp poultry seasoning
diced cooked chicken
Burrito Supreme
6 flour tortillas (8")
2 c refried beans (16 oz can)
1 c sour cream (8 oz)
1 c shredded cheddar cheese (4 oz)
1 c salsa or taco sauce (8 oz)
3 1/2 oz olives (optional)
Spread all toppins on tortillas. Roll and putt on serving plate. Cover with wax paper. Microwave on high 4 minutes or until hot. Also in conventional oven, cover and bake at 350 until heated through.
2 c refried beans (16 oz can)
1 c sour cream (8 oz)
1 c shredded cheddar cheese (4 oz)
1 c salsa or taco sauce (8 oz)
3 1/2 oz olives (optional)
Spread all toppins on tortillas. Roll and putt on serving plate. Cover with wax paper. Microwave on high 4 minutes or until hot. Also in conventional oven, cover and bake at 350 until heated through.
Bean Salad
1 can green beans (400 g)
1 can pinto beans (400 g)
1 can white beans (400 g)
chopped onion, if desired
chopped green pepper, also optional
1/2 c vinegar
3/4 c sugar
1/4 c oil
1/2 tsp salt
1/2 tsp celery salt (optional)
Drain and mix all beans with onion and pepper. Blend all other ingredients and pour over bean mixture. Seal bowl and turn upside down occassionally to coat beans. Chill at least 12 hours.
1 can pinto beans (400 g)
1 can white beans (400 g)
chopped onion, if desired
chopped green pepper, also optional
1/2 c vinegar
3/4 c sugar
1/4 c oil
1/2 tsp salt
1/2 tsp celery salt (optional)
Drain and mix all beans with onion and pepper. Blend all other ingredients and pour over bean mixture. Seal bowl and turn upside down occassionally to coat beans. Chill at least 12 hours.
Sloppy Joes for a crowd
2 kilos minced beef
4 medium onions
2 T oil
1 3/4 c tomato paste
3 1/4 c water
4 T lemon juice
4 T vinegar
3 T Worcestershire Sauce
1/4 c brown sugar, heaping
salt and pepper to taste
1/2 tsp tabasco sauce
2 tsp garlic salt
2 tsp mustard
Brown meat and onions in oil. Brown well then add remaining ingredients. Cook 20-30 minutes. Serves 12-15. (tastes better the longer it cooks) Serve with Dinner Rolls.
4 medium onions
2 T oil
1 3/4 c tomato paste
3 1/4 c water
4 T lemon juice
4 T vinegar
3 T Worcestershire Sauce
1/4 c brown sugar, heaping
salt and pepper to taste
1/2 tsp tabasco sauce
2 tsp garlic salt
2 tsp mustard
Brown meat and onions in oil. Brown well then add remaining ingredients. Cook 20-30 minutes. Serves 12-15. (tastes better the longer it cooks) Serve with Dinner Rolls.
Juicy Meat Loaf
1 lb ground beef
2/3 c milk
1/3 c rolled oats
1/4 c finely chopped onion
1 tsp salt
1 T shortening
Mix all ingredients together (keep shortening aside). Shape into loaf with wet hands and place in greased loaf pan or casserole dish. Dot top with shortening. Bake at 350 for about 1 hour or cooked through.
2/3 c milk
1/3 c rolled oats
1/4 c finely chopped onion
1 tsp salt
1 T shortening
Mix all ingredients together (keep shortening aside). Shape into loaf with wet hands and place in greased loaf pan or casserole dish. Dot top with shortening. Bake at 350 for about 1 hour or cooked through.
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