Prestigious Recipes
January 16, 2002
Prestigious Recipes
January 16, 2002
Pizza Style Macaroni
Posted by Kelly
This one from the Campbell kitchens sounded yummy! Pizza Style Macaroni - of course it combines two of my favourite foods - pizza and pasta!
Preparation Time: 10 minutes
Cooking Time: 20 minutes
INGREDIENTS:
-3 cups (750 mL) cooked elbow macaroni (1 1/2 cups dry/375mL)
-1 can (10 oz/284 mL) Campbell's Condensed Tomato with Basil & Oregano Soup
-3/4 cup (175 mL) water
-1 cup (250 mL) sliced mushrooms (about 3 oz/90 g)
-1/2 green pepper, sliced
-3/4 cup (175 mL) sliced pepperoni (about 4 oz/125 g)
-1 cup (250 mL) shredded mozzarella cheese (2 oz/60 g)
DIRECTIONS:
1. In 8-cup (2 L) shallow baking dish, combine cooked macaroni, soup and
water. Arrange mushrooms, green pepper and pepperoni on top. Cover with
cheese.
2. Bake at 400°F (200°C) 15 to 20 minutes or until hot and bubbling. Makes
4 servings.
Slow Cooker Lasagne
Posted by Mai
Another slow cooker one! :o) :o)
Have a wonderful Wednesday :o)
3/4 lb bulk Italian sausage
1 med onion chopped (1/2c)
2 cans (15oz each) Italian-style tomato sauce
2 tsp dried basil leaves
1/2 tsp salt
3 c shredded mozzarella cheese (12 oz)
1 container part-skim ricotta cheese
1 c grated Parmesan cheese
12 uncooked lasagna noodles (12 oz)
1. Cook sausage and onion in 10 in skillet over med heat 6-8 min,stirring occasionally until sausage is no longer pink,drain.
Stir in tomato sauce,basil and salt.
2. Mix 2 c of the mozzarella cheese and the ricotta and Parmesan cheeses.
3. Spoon one-fourth of the sausage mixture into 3 1/2 to 5 qt slow cooker; top with half of 4 noodles broken into pieces to fit.
Top with half the cheese mixture and one-fourth of the sausage mixture.
Top with remaining 4 noodles broken to fit and remaining sausage mixture.
4. Cover and cook on low heat 6-8 hrs or until noodles are tender.
5. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese.
Cover and let stand 10 min or until cheese melts. Cut into pieces.
ENJOY!!
That's It!!
Good Luck and
Bon appetite!
Sour Cream Chicken Enchiladas
Posted by Starr
Got this recipe in my email today, and thought I'd share it... it sounds yummy!
1 container (16 oz.) Sour Cream, divided
2 cups chopped cooked chicken
1 pkg. (8 oz.) Shredded Colby & Monterey Jack Cheese, divided
1 cup Thick 'N Chunky Salsa, divided
2 Tbsp. chopped cilantro
1 tsp. ground cumin
10 Flour Tortillas
1 cup shredded lettuce
1/2 cup chopped tomato
Mix 1 cup of the sour cream, chicken, 1 cup of the
cheese, 1/4 cup of the salsa, cilantro and cumin.
Spoon about 1/4 cup chicken mixture down center of
each tortilla; roll up.
Place, seam-side down, in 13x9-inch
baking dish.
Top with remaining 3/4 cup salsa; cover.
Bake at 350°F for 30 minutes.
Sprinkle with remaining
1 cup cheese.
Bake an additional 5 minutes or until
cheese is melted.
Top with lettuce and tomato.
Serve with remaining 1
cup sour cream.
Fabulous Fajitas
* Exported from MasterCook *
Posted by Lori
Serving Size : 8
Categories : Beef Mexican
Crockpot
1 1/2 pounds Boneless sirloin steak -- cut
thin strips
2 tablespoons Cooking oil
2 tablespoons Lemon juice
1 Garlic clove -- minced
1 1/2 teaspoons Ground cumin
1 teaspoon Season salt
1/2 teaspoon Chili powder
1/4 teaspoon -1/4 tsp. crushed red pepper -- flakes
1 large Green pepper -- juilenned
1 large Onion -- juilenned
6 -8 flour tortillas (7 in.)
Shredded cheddar cheese
Salsa, lettuce and tomatoes -- optional
In a skillet over medium heat, brown the steak in oil.
Place steak and drippings in a slow cooker.
Add lemon juice, garlic, cumin, salt, chili powder and red pepper flakes; mix well.
Cover and cook on high for 2 1/2 to 3 hours or until meat is tender.
Add green pepper and onion; cover and cook for 1 hour or until vegetables are tender.
Warm tortillas according to package directions; spoon beef and vegetables down the centre of tortillas.
top each with cheese, salsa, sour cream, lettuce and tomatoes, if desired.
Fold in sides of tortillas and serve immediately.
Yield: 6-8 servings.
 |
 |
|
 |
 |
|
|
| ||
