2 lbs. round steak, cut into cubes
2/3 C chopped onion
1 C. chopped celery
1 clove garlic
7 Tbls. brown sugar
6 tsp lemon juice
6 Tbls Worcestershire sauce
3 cans Tomato Soup
dash of Tabasco sauce
(sour cream)
Brown cubes in oil on the stove. put everything in a crockpot and cook on low 4-6 hours. Serve over rice. Add a little bit of sour cream to the left overs and serve over noodles.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Crispy Chicken Parmesan Alfredo
Chicken:
1 cup plain bread crumbs
2 tablespoons flour
1/4 cup parmesan cheese
1 cup milk
6 (1/2") thick chicken tenders
vegetable oil ( frying )
Alfredo Sauce:
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
Prepare pasta according to package directions. Wash and drain chicken strips.
Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
Place in frying pan that the oil has been heated and fry at medium to medium low temperature until golden and no longer pink. Remove and drain chicken on paper towels.
Alfredo Sauce:
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.
Place Chicken strips over noodles and drizzle with sauce.
http://allrecipes.com/Recipe/quick-and-easy-alfredo-sauce/Detail.aspx
http://www.cdkitchen.com/recipes/recs/524/Olive_Garden_Parmesan_Crusted_Chicken31045.shtml
Sausage and Cheese Stuffed Pasta Shells
1/4 cup mozzarella cheese,
15 oz ricotta cheese,
1/4 cup parmesan cheese,
1 cup fresh chopped spinach,
2 TBS fresh chopped basil,
1 egg (beaten),
1/2 box cooked/drained shells (approx. 16 shells),
1-28 oz jar pasta sauce,
1/4-1/2 extra mozzarella cheese to sprinkle on top.
Combine sausage, cheeses, spinach, basil, and egg.
Stuff into shells. Pour some pasta sauce over the bottom of greased 13-in. x 9-in. x 2-in. and arrange Stuffed Shells in dish. baking dish. Pour spaghetti sauce over the shells. Cover with foil and bake at 350 degrees F for 40 minutes then remve Foil and bake for 5 minutes more. (These can be frozen individually and reheated in smaller portions if desired)
Creamy Chicken Artichoke Tortellini
½ pound of cooked chicken breast (grilled or baked)
5 cups of cheese tortellini (fresh or frozen)
1 Can of artichoke hearts (in water)
1 Package of frozen Spinach, thawed
1 large jar of alfreido sauce
1 package of shredded mozzarella cheese
2 medium diced tomatoes
1 tsp. of garlic powder
1 tsp of oregano
Salt and pepper to taste
Bake or grill chicken breast appropriately and THINLY slice into strips.
Boil tortellini according to package instructions.
Drain artichokes and chop into thin strips.
In skillet, combine one large jar of alfreido sauce, chicken, drained Spinach, artichokes, tortellini and garlic powder. Add one cup of mozzarella cheese. Let simmer on medium for twenty-thirty minutes, stirring frequently.
Pour into large serving bowl. Sprinkle mozzarella cheese and fresh diced tomatoes on top of the pasta.
5 cups of cheese tortellini (fresh or frozen)
1 Can of artichoke hearts (in water)
1 Package of frozen Spinach, thawed
1 large jar of alfreido sauce
1 package of shredded mozzarella cheese
2 medium diced tomatoes
1 tsp. of garlic powder
1 tsp of oregano
Salt and pepper to taste
Bake or grill chicken breast appropriately and THINLY slice into strips.
Boil tortellini according to package instructions.
Drain artichokes and chop into thin strips.
In skillet, combine one large jar of alfreido sauce, chicken, drained Spinach, artichokes, tortellini and garlic powder. Add one cup of mozzarella cheese. Let simmer on medium for twenty-thirty minutes, stirring frequently.
Pour into large serving bowl. Sprinkle mozzarella cheese and fresh diced tomatoes on top of the pasta.
Pasta in Tomato Cream Sauce
MMM! We LOVE this one!
8 oz. Penne or other tube pasta
1 (14.5oz) can Del Monte Diced Tomatoes with Garlic and Onion
1/2 C. Fresh Basil, chopped or 1 tsp. dried Basil
3/4 C. Whipping Cream
1/3 C. Grated Parmesan cheese
Cook past according to package directions; drain and keep warm. Cook tomatoes over medium-high heat in skillet until thickened, about 5 minutes. Reduce heat; add basil and cream. Heat through, but do NOT boil. Toss with pasta and cheese. Serve immediately.
Serves 4.
8 oz. Penne or other tube pasta
1 (14.5oz) can Del Monte Diced Tomatoes with Garlic and Onion
1/2 C. Fresh Basil, chopped or 1 tsp. dried Basil
3/4 C. Whipping Cream
1/3 C. Grated Parmesan cheese
Cook past according to package directions; drain and keep warm. Cook tomatoes over medium-high heat in skillet until thickened, about 5 minutes. Reduce heat; add basil and cream. Heat through, but do NOT boil. Toss with pasta and cheese. Serve immediately.
Serves 4.
Favorite Oven-baked Chicken Parmesan
4 Boneless Skinless Chicken Breast halves
1 egg, slightly beaten
3/4 C. Italian seasoned dry bread crumbs
1 jar (26 oz.) Marinara Sauce
1 C. Shredded Mozzarella Cheese
Preheat oven to 400 degrees. Dip chicken in egg, then bread crumbs, coating well. In a 9x13 greased glass* baking dish, arrange chicken. Bake uncovered 20 minutes. Pour sauce over chicken, then top with cheese. Bake an additional 10 minutes or until chicken is no longer pink.
Serve with pasta.
Serves 4.
*If using metal baking dish, increase temperature by 25 degrees.
1 egg, slightly beaten
3/4 C. Italian seasoned dry bread crumbs
1 jar (26 oz.) Marinara Sauce
1 C. Shredded Mozzarella Cheese
Preheat oven to 400 degrees. Dip chicken in egg, then bread crumbs, coating well. In a 9x13 greased glass* baking dish, arrange chicken. Bake uncovered 20 minutes. Pour sauce over chicken, then top with cheese. Bake an additional 10 minutes or until chicken is no longer pink.
Serve with pasta.
Serves 4.
*If using metal baking dish, increase temperature by 25 degrees.
Fried Ravioli
2 Tbls. Milk
1 Egg
3/4 C. Italian bread crumbs
1/2 tsp salt (optional)
1/2 (25 oz.) package Frozen Ravioli, thawed
3 C. Vegetable Oil
1 Tbls. grated Parmesan
1 (16 oz) jar Spaghetti Sauce
Combine milk and egg in bowl. Dip ravioli in milk mixture and coat with bread crumbs. In a large sauce pan, heat sauce until bubbling. Reduce heat to simmer. In a large heavy pan, pour oil to 2 inches deep. Heat over medium heat until breading dropped in turns brown. Fry Ravioli a few at a time, 1 minute on each side until golden brown. Drain, sprinkle with cheese and serve with sauce.
1 Egg
3/4 C. Italian bread crumbs
1/2 tsp salt (optional)
1/2 (25 oz.) package Frozen Ravioli, thawed
3 C. Vegetable Oil
1 Tbls. grated Parmesan
1 (16 oz) jar Spaghetti Sauce
Combine milk and egg in bowl. Dip ravioli in milk mixture and coat with bread crumbs. In a large sauce pan, heat sauce until bubbling. Reduce heat to simmer. In a large heavy pan, pour oil to 2 inches deep. Heat over medium heat until breading dropped in turns brown. Fry Ravioli a few at a time, 1 minute on each side until golden brown. Drain, sprinkle with cheese and serve with sauce.
Spinach- Artichoke Cheesy Tortellini
1 (10 oz.) box Frozen Spinach, thawed and drained
2 Tbls. Olive Oil
1 Tbls. Butter
3 Garlic Cloves, chopped (or substitute garlic powder)
1 small onion, grated
2 Tbls. flour
1 C. Chicken Broth
1 C. Heavy Cream
1/8 tsp. Nutmeg
1 (14 0z) can Water-packed Artichike Hearts, drained and chopped
1 C. grated Parmesan or Romano Cheese
1 lb. Cheese Tortellini
Heat a deep skillet over medium heat with the oil and butter. When butter melts, add garlic and onion. Saute for 5 minutes. Sprinkle the flour into the skillet and cook for 1 minute. Whisk in the broth, then the cream and bring to a light boil. Season the sauce with nutmeg and reduce heat to low. Separate spinach into pieces as you add it to the sauce. Stir in Artichokes and cheese and season to taste with salt and pepper. Cook the tortellini in salted boiling water according to package directions, about 7 minutes. Drain and toss with spinach artichoke sauce. Serve immediately with additional grated cheese and diced tomatoes, if desired.
Serves 4-6 (as side dish, serves more)
2 Tbls. Olive Oil
1 Tbls. Butter
3 Garlic Cloves, chopped (or substitute garlic powder)
1 small onion, grated
2 Tbls. flour
1 C. Chicken Broth
1 C. Heavy Cream
1/8 tsp. Nutmeg
1 (14 0z) can Water-packed Artichike Hearts, drained and chopped
1 C. grated Parmesan or Romano Cheese
1 lb. Cheese Tortellini
Heat a deep skillet over medium heat with the oil and butter. When butter melts, add garlic and onion. Saute for 5 minutes. Sprinkle the flour into the skillet and cook for 1 minute. Whisk in the broth, then the cream and bring to a light boil. Season the sauce with nutmeg and reduce heat to low. Separate spinach into pieces as you add it to the sauce. Stir in Artichokes and cheese and season to taste with salt and pepper. Cook the tortellini in salted boiling water according to package directions, about 7 minutes. Drain and toss with spinach artichoke sauce. Serve immediately with additional grated cheese and diced tomatoes, if desired.
Serves 4-6 (as side dish, serves more)
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