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Main Dishes
- Thread starter judyb57
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Sausages and Peppers
1 pound sweet or hot Italian sausages
1/2 cup water
2 green bell peppers, cut into bite-size pieces
1 onion, cut into bite-size pieces
1 tablespoon minced fresh garlic
1 (28 ounce) can crushed tomatoes or tomato sauce
1 teaspoon Italian seasoning
1/2 teaspoon salt
In a large skillet, bring the sausages and water to a boil over high heat. Reduce the heat to low. Cover and simmer for 4 to 5 minutes, or until the sausages are no longer pink. Remove the skillet from the heat. Drain off the water and sausage fat.
Add bell peppers, onion, garlic, tomatoes and seasonings to the skillet and bring to a boil over medium high heat. Reduce the heat to low. Simmer for 8 to 9 minutes, stirring occasionally, until the vegetables are tender.
Serve immediately over rice.
1 pound sweet or hot Italian sausages
1/2 cup water
2 green bell peppers, cut into bite-size pieces
1 onion, cut into bite-size pieces
1 tablespoon minced fresh garlic
1 (28 ounce) can crushed tomatoes or tomato sauce
1 teaspoon Italian seasoning
1/2 teaspoon salt
In a large skillet, bring the sausages and water to a boil over high heat. Reduce the heat to low. Cover and simmer for 4 to 5 minutes, or until the sausages are no longer pink. Remove the skillet from the heat. Drain off the water and sausage fat.
Add bell peppers, onion, garlic, tomatoes and seasonings to the skillet and bring to a boil over medium high heat. Reduce the heat to low. Simmer for 8 to 9 minutes, stirring occasionally, until the vegetables are tender.
Serve immediately over rice.
Oven-Fried Fish
4 4 ounces fresh or frozen cod or other fish fillets
Nonstick spray coating
3 tablespoons seasoned fine dry bread crumbs
3 tablespoons cornmeal
1/4 teaspoon lemon-pepper seasoning
1 tablespoon cooking oil
1 slightly beaten egg white
Tomato slices (optional)
Fresh parsley (optional)
Directions
1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Measure thickness of fish. Spray a shallow baking pan with nonstick spray coating; set aside.
2. Stir together bread crumbs, cornmeal, and lemon-pepper seasoning. Add oil, tossing to combine. Brush one side of each fish fillet with egg white, then dip in bread crumb mixture. Place fish fillets, crumb sides up, in prepared pan.
3. Bake, uncovered, in a 500 degree F. oven for 6 to 8 minutes for each 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. If desired, serve with tomato slices and garnish with parsley. Makes 4 servings.
4 4 ounces fresh or frozen cod or other fish fillets
Nonstick spray coating
3 tablespoons seasoned fine dry bread crumbs
3 tablespoons cornmeal
1/4 teaspoon lemon-pepper seasoning
1 tablespoon cooking oil
1 slightly beaten egg white
Tomato slices (optional)
Fresh parsley (optional)
Directions
1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Measure thickness of fish. Spray a shallow baking pan with nonstick spray coating; set aside.
2. Stir together bread crumbs, cornmeal, and lemon-pepper seasoning. Add oil, tossing to combine. Brush one side of each fish fillet with egg white, then dip in bread crumb mixture. Place fish fillets, crumb sides up, in prepared pan.
3. Bake, uncovered, in a 500 degree F. oven for 6 to 8 minutes for each 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. If desired, serve with tomato slices and garnish with parsley. Makes 4 servings.
- Joined
- Jan 17, 2008
- Messages
- 82,928
Ingredients
2 1/2 pounds skinless, boneless chicken breasts and/or thighs, cut into 1-inch pieces
5 medium carrots, peeled and cut into 1-inch pieces (about 2 1/2 cups)
4 stalks celery, cut into 1-inch pieces (about 2 cups)
2 cups frozen whole kernel corn
3 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
1/2 cup water
2 cups Bisquick or other all-purpose baking mix
2/3 cup milk
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed
Instructions
Stir the chicken, carrots, celery, corn, broth and black pepper in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Increase the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.
Stir the baking mix, milk and rosemary in a medium bowl. Drop the batter by rounded tablespoonfuls over the chicken mixture. Tilt the lid to vent and cook on HIGH for 40 minutes or until the dumplings are cooked in the center.
Spinach Cheddar Quiche
This amazing spinach and cheddar cheese quiche makes its own crust.
Ingredients:
1 (10-ounce) package frozen chopped spinach, thawed, squeezed of excess water
1 cup (4-ounces) shredded cheddar cheese
1/2 onion, chopped
1/2 cup chopped green bell pepper
3 large eggs
3/4 cup all-purpose baking mix
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
Preheat oven to 400°F (205°C). Grease a 9-inch pie pan.
Combine spinach, cheddar cheese, onion and green bell pepper in a mixing bowl. Turn into the prepared pie pan.
In a bowl combine eggs, all-purpose baking mix, salt, and pepper; pour over the spinach mixture.
Bake for about 35 minutes or until center is firm.
Makes 6 servings.
This amazing spinach and cheddar cheese quiche makes its own crust.
Ingredients:
1 (10-ounce) package frozen chopped spinach, thawed, squeezed of excess water
1 cup (4-ounces) shredded cheddar cheese
1/2 onion, chopped
1/2 cup chopped green bell pepper
3 large eggs
3/4 cup all-purpose baking mix
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
Preheat oven to 400°F (205°C). Grease a 9-inch pie pan.
Combine spinach, cheddar cheese, onion and green bell pepper in a mixing bowl. Turn into the prepared pie pan.
In a bowl combine eggs, all-purpose baking mix, salt, and pepper; pour over the spinach mixture.
Bake for about 35 minutes or until center is firm.
Makes 6 servings.
Crockpot Orange Chicken
Ingredients:
2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
hot cooked rice
Directions:
Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.
Ingredients:
2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
hot cooked rice
Directions:
Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.
Cabbage Rolls
Makes 4 servings
1 pound ground beef
1 1/4 teaspoons salt
1/8 teaspoon pepper
1 egg, beaten
1/2 cup cooked rice
1 onion, chopped fine
1 medium cabbage
2 tablespoons butter
2 cups chicken stock
1/2 teaspoon caraway seeds
2 tomatoes, peeled and cut
1. Mix together, lightly and thoroughly, the ground beef, salt, pepper and egg. Mix in the cooked rice and chopped onion.
2. Steam the cabbage or place in boiling salted water, then drop in cold water. Carefully remove leaves and cut thick ribs so they will lie flat.
3. Stack 2 to 3 cabbage leaves and place about 1/4 cup of meat mixture on the center of leaves. Roll up leaves and tuck the ends in toward the center. Use wooden picks or skewers to fasten leaves securely or tie with string.
4. Melt butter in heavy skillet and brown cabbage lightly on all sides. Add stock as needed. Add caraway seeds. Simmer for 45 minutes, adding tomatoes. If desired, thicken gravy with a flour and cold water paste. Season to taste.
Makes 4 servings
1 pound ground beef
1 1/4 teaspoons salt
1/8 teaspoon pepper
1 egg, beaten
1/2 cup cooked rice
1 onion, chopped fine
1 medium cabbage
2 tablespoons butter
2 cups chicken stock
1/2 teaspoon caraway seeds
2 tomatoes, peeled and cut
1. Mix together, lightly and thoroughly, the ground beef, salt, pepper and egg. Mix in the cooked rice and chopped onion.
2. Steam the cabbage or place in boiling salted water, then drop in cold water. Carefully remove leaves and cut thick ribs so they will lie flat.
3. Stack 2 to 3 cabbage leaves and place about 1/4 cup of meat mixture on the center of leaves. Roll up leaves and tuck the ends in toward the center. Use wooden picks or skewers to fasten leaves securely or tie with string.
4. Melt butter in heavy skillet and brown cabbage lightly on all sides. Add stock as needed. Add caraway seeds. Simmer for 45 minutes, adding tomatoes. If desired, thicken gravy with a flour and cold water paste. Season to taste.
Amish Chicken Casserole
8 oz. noodles (your favorite size)
1/2 cup margarine
1/3 cup flour
1 cup milk
2 cups chicken broth
1 small can (about 3 oz) mushrooms
2 cups cooked and cubed chicken
2 tsp. salt (or slightly less to taste)
1/2 tsp. pepper
1/3 cup grated Parmesan cheese
Cook noodles according to package directions; drain.
Preheat oven to 350 F.
Melt margarine, then whisk in flour until smooth. Gradually add milk and broth (separately or can be mixed); then stir in seasonings and mushrooms.
Combine chicken, cooked noodles and prepared sauce.
Put in ungreased 9×13″ baking pan and top with Parmesan cheese. Bake for 20 minutes.
This can be made ahead and heated when needed but will take slightly longer to heat completely through.
Optional: You can add whatever vegetables your family especially likes.
8 oz. noodles (your favorite size)
1/2 cup margarine
1/3 cup flour
1 cup milk
2 cups chicken broth
1 small can (about 3 oz) mushrooms
2 cups cooked and cubed chicken
2 tsp. salt (or slightly less to taste)
1/2 tsp. pepper
1/3 cup grated Parmesan cheese
Cook noodles according to package directions; drain.
Preheat oven to 350 F.
Melt margarine, then whisk in flour until smooth. Gradually add milk and broth (separately or can be mixed); then stir in seasonings and mushrooms.
Combine chicken, cooked noodles and prepared sauce.
Put in ungreased 9×13″ baking pan and top with Parmesan cheese. Bake for 20 minutes.
This can be made ahead and heated when needed but will take slightly longer to heat completely through.
Optional: You can add whatever vegetables your family especially likes.
Chiles Rellanos Casserole
Servings: 4
Prep Time: 20 mins
2 large fresh poblano chile peppers or fresh Anaheim chile peppers (8 ounces)
4 ounces Monterey Jack cheese with jalapeno chile peppers, shredded, or shredded Mexican-style four-cheese blend (1-1/2 cups)
2 ounces crumbled Cotija cheese (1/2 cup)
3 eggs, lightly beaten
1/4 cup milk
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
directions
1.
Preheat oven to 450 degrees F. Grease a 2-quart square baking dish; set aside. Quarter the chile peppers and remove seeds, stems, and veins.* Immerse peppers in boiling water for 3 minutes; drain. Invert peppers onto paper towels to drain well. Place the peppers, cut side up, in prepared baking dish. Top with cheeses.
2.
In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt. Beat with a rotary beater until smooth (or place in a food processor or blender; cover and process or blend until smooth). Pour egg mixture over chile peppers and cheeses.
3.
Bake, uncovered, about 15 minutes or until a knife inserted into the egg mixture comes out clean. Let stand 5 minutes before serving.
Tip
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Servings: 4
Prep Time: 20 mins
2 large fresh poblano chile peppers or fresh Anaheim chile peppers (8 ounces)
4 ounces Monterey Jack cheese with jalapeno chile peppers, shredded, or shredded Mexican-style four-cheese blend (1-1/2 cups)
2 ounces crumbled Cotija cheese (1/2 cup)
3 eggs, lightly beaten
1/4 cup milk
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
directions
1.
Preheat oven to 450 degrees F. Grease a 2-quart square baking dish; set aside. Quarter the chile peppers and remove seeds, stems, and veins.* Immerse peppers in boiling water for 3 minutes; drain. Invert peppers onto paper towels to drain well. Place the peppers, cut side up, in prepared baking dish. Top with cheeses.
2.
In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt. Beat with a rotary beater until smooth (or place in a food processor or blender; cover and process or blend until smooth). Pour egg mixture over chile peppers and cheeses.
3.
Bake, uncovered, about 15 minutes or until a knife inserted into the egg mixture comes out clean. Let stand 5 minutes before serving.
Tip
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Taco Pizza
CRUST
1 cup water (70º to 80ºF)
3 tablespoons vegetable oil
1 teaspoon salt
2 1/2 cups bread flour
1/2 cup cornmeal
2 teaspoons Fleischmann's® Bread Machine Yeast
TOPPING
1 pound lean ground beef
2 teaspoons chili powder
1/4 teaspoon salt
1 cup prepared mild or medium chunky salsa
1 2 1/4 ounce can sliced ripe olives, drained
1 1/2 cups shredded Cheddar cheese
Thinly sliced lettuce
Chopped tomatoes
Taco sauce
Additional shredded Cheddar cheese
Sour cream
Guacamole (optional)
1. To make crust: Measure crust ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.
2. To make topping: In large nonstick skillet, brown ground beef over medium-high heat 4 to 6 minutes or until no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings. Season beef with chili powder and salt; stir in salsa and olives. Set aside.
3. When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll dough to 13-inch circle. Transfer to greased 12-inch pizza pan; form 3/4-inch high rim along edge. Spoon beef mixture onto dough to within 1/2 inch of edge; top with cheese
4. Bake at 425ºF on lowest oven rack 20 to 25 minutes or until crust is golden brown. Serve hot with additional toppings, if desired.
CRUST
1 cup water (70º to 80ºF)
3 tablespoons vegetable oil
1 teaspoon salt
2 1/2 cups bread flour
1/2 cup cornmeal
2 teaspoons Fleischmann's® Bread Machine Yeast
TOPPING
1 pound lean ground beef
2 teaspoons chili powder
1/4 teaspoon salt
1 cup prepared mild or medium chunky salsa
1 2 1/4 ounce can sliced ripe olives, drained
1 1/2 cups shredded Cheddar cheese
Thinly sliced lettuce
Chopped tomatoes
Taco sauce
Additional shredded Cheddar cheese
Sour cream
Guacamole (optional)
1. To make crust: Measure crust ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.
2. To make topping: In large nonstick skillet, brown ground beef over medium-high heat 4 to 6 minutes or until no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings. Season beef with chili powder and salt; stir in salsa and olives. Set aside.
3. When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll dough to 13-inch circle. Transfer to greased 12-inch pizza pan; form 3/4-inch high rim along edge. Spoon beef mixture onto dough to within 1/2 inch of edge; top with cheese
4. Bake at 425ºF on lowest oven rack 20 to 25 minutes or until crust is golden brown. Serve hot with additional toppings, if desired.
Salisbury Steak
1 pound ground beef
1/3 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1 large onion, sliced and separated into rings
1 can (10 1/2 ounces) condensed beef broth
8 ounces mushrooms, sliced (about 3 cups)
2 tablespoons cold water
2 teaspoons cornstarch
Mix beef, bread crumbs, salt, pepper and egg. Shape into 4 oval patties, each about 3/4 inch thick.
Cook patties in 10-inch skillet over medium heat about 10 minutes, turning occasionally, until brown; drain. Add onion, broth and mushrooms. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until beef is done.
Remove patties; keep warm. Heat onion mixture to boiling. Mix water and cornstarch; stir into onion mixture. Boil and stir 1 minute. Serve over patties.
Makes 4 servings
1 pound ground beef
1/3 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1 large onion, sliced and separated into rings
1 can (10 1/2 ounces) condensed beef broth
8 ounces mushrooms, sliced (about 3 cups)
2 tablespoons cold water
2 teaspoons cornstarch
Mix beef, bread crumbs, salt, pepper and egg. Shape into 4 oval patties, each about 3/4 inch thick.
Cook patties in 10-inch skillet over medium heat about 10 minutes, turning occasionally, until brown; drain. Add onion, broth and mushrooms. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until beef is done.
Remove patties; keep warm. Heat onion mixture to boiling. Mix water and cornstarch; stir into onion mixture. Boil and stir 1 minute. Serve over patties.
Makes 4 servings
Mexican Lasagna
Recipe courtesy Rachael Ray
Total Time: 30 min
Prep 10 min
Cook 20 min
Yield: 4 servings
Level: Easy
Ingredients
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
Recipe courtesy Rachael Ray
Total Time: 30 min
Prep 10 min
Cook 20 min
Yield: 4 servings
Level: Easy
Ingredients
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
Oven-Fried Chicken Chimichangas
A fast and healthier way to serve Chimichangas than the traditional deep fried.
Makes 6 servings
2/3 cup picante sauce or 2/3 cup your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving
Directions:
1 Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
2 Place about 1/4 cup of the chicken mixture in the center of each tortilla.
3 Fold opposite sides over filling.
4 Roll up from bottom and place seam-side down on a baking sheet.
5 Brush with melted margarine.
6 Bake at 400 degrees F for 25 minutes or until golden.
7 Garnish with additional cheese and green onion and serve salsa on the side.
A fast and healthier way to serve Chimichangas than the traditional deep fried.
Makes 6 servings
2/3 cup picante sauce or 2/3 cup your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving
Directions:
1 Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
2 Place about 1/4 cup of the chicken mixture in the center of each tortilla.
3 Fold opposite sides over filling.
4 Roll up from bottom and place seam-side down on a baking sheet.
5 Brush with melted margarine.
6 Bake at 400 degrees F for 25 minutes or until golden.
7 Garnish with additional cheese and green onion and serve salsa on the side.
- Joined
- Jan 17, 2008
- Messages
- 82,928
This is a wonderful and simple to prepare comfort food using things you probably already have around. Kids love it- but so do adults. At least, in this home. Try it. It is one of my quick and easy favorites,,
Creamed Chicken and Biscuits Casserole
Servings: 6
Ingredients:
1 small onion
1 1/2 teaspoons butter
2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup mayonnaise
1 cup milk
1/2 cup chopped pimiento or 1/2 cup sauteed red bell peppers or 1/2 cup jarred roasted red pepper
1 1/2 cups shredded mild cheddar cheese
refrigerated biscuit
Instructions:
Preheat oven to 350.
Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish.
Chop the onion.
Heat butter in a small nonstick skillet and saute until tender.
Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.
Bake for 15 minutes and remove from oven.
Sprinkle 1 cup of the cheese over the baked mixture.
Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.
Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.
Mexican Quiche
Ingredients:
1 (9-in.) unbaked frozen deep-dish pie shell, (4-cup volume)
1 cup 4 cheese Mexican blend
1 large green or red bell pepper, chopped
1 can (4-oz.) ORTEGA Diced Green Chiles
2 large green onions, sliced
4 eggs, lightly beaten
3/4 cup ORTEGA Salsa - Homestyle Recipe (Mild), mild
3/4 cup NESTLÉ® CARNATION® Evaporated Milk
Directions:
Garnish suggestions: ORTEGA® Salsa Prima-Homestyle Mild, sour cream, sliced green onions, diced tomatoes
PREHEAT oven to 375 degrees F.
SPRINKLE cheese, bell pepper, chiles and green onions onto bottom of pie shell. Combine eggs, salsa and evaporated milk in small bowl until blended. Pour into pie shell.
BAKE for 40 to 45 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack for 15 minutes. Garnish as desired.
NOTE: For a lower calorie version, substitute shredded light cheese and NESTLE® CARNATION® Evaporated Fat Free Milk.
Ingredients:
1 (9-in.) unbaked frozen deep-dish pie shell, (4-cup volume)
1 cup 4 cheese Mexican blend
1 large green or red bell pepper, chopped
1 can (4-oz.) ORTEGA Diced Green Chiles
2 large green onions, sliced
4 eggs, lightly beaten
3/4 cup ORTEGA Salsa - Homestyle Recipe (Mild), mild
3/4 cup NESTLÉ® CARNATION® Evaporated Milk
Directions:
Garnish suggestions: ORTEGA® Salsa Prima-Homestyle Mild, sour cream, sliced green onions, diced tomatoes
PREHEAT oven to 375 degrees F.
SPRINKLE cheese, bell pepper, chiles and green onions onto bottom of pie shell. Combine eggs, salsa and evaporated milk in small bowl until blended. Pour into pie shell.
BAKE for 40 to 45 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack for 15 minutes. Garnish as desired.
NOTE: For a lower calorie version, substitute shredded light cheese and NESTLE® CARNATION® Evaporated Fat Free Milk.