1 1/2 c warm water
1 tbs yeast (one package)
1 tbs sugar
3 c flour
1/2 tsp salt
2 tbs olive oil
1/4 c melted butter
1/2 c Parmesan cheese
Mix together warm water, yeast and sugar and let proof for 5 minutes. Combine with flour and salt in a mixer, stirring until combined, then add olive oil and knead, adding flour, to form a still-sticky dough. Knead about 3 minutes. Cover and let rise 10 minutes. Spray cookie sheet with nonstick spray, preheat oven to 350 degrees. Pour dough onto cookie sheet and roll out (sprinkling with flour) to form a rectangle on the sheet. Cover and let rise 10 more minutes. Spread melted butter on top of dough and sprinkle with cheese (and parsley flakes, garlic powder, or anything else you like). Cut dough into strips with a pizza cutter, and one down the middle so they're not too long. Bake for 15 minutes or until they turn light brown.
From Andrea Simmons
Thursday, September 19, 2013
Sunday, September 15, 2013
Japanese Casserole
Mix:
1 can cream of chicken soup
1/2 c mayonnaise
2 tbs soy sauce
2 tbs lemon juice
Add:
2 c cubed chicken
1 1/2 c diced celery
1 can water chestnuts, chopped finely
1/2 c green onion
2 c cooked pasta (rotini, usually, but anything would work)
Place in 9 X 13 inch pan. Sprinkle with 1 cup chow mein noodles. Bake at 375 for 25-30 minutes.
From Natalie Richards
*I know the only thing "Japanese" about this is the soy sauce. But it's really good, so who cares?
1 can cream of chicken soup
1/2 c mayonnaise
2 tbs soy sauce
2 tbs lemon juice
Add:
2 c cubed chicken
1 1/2 c diced celery
1 can water chestnuts, chopped finely
1/2 c green onion
2 c cooked pasta (rotini, usually, but anything would work)
Place in 9 X 13 inch pan. Sprinkle with 1 cup chow mein noodles. Bake at 375 for 25-30 minutes.
From Natalie Richards
*I know the only thing "Japanese" about this is the soy sauce. But it's really good, so who cares?
Garlic Chicken Farfale
16 oz. pasta (I like to use mini-farfale)
1 c heavy whipping cream
3-4 chicken breasts, boneless skinless
3 cloves garlic, minced
1/2 tbs pepper
1/2 c butter
1 lb bacon, cumbled
1/2 c fresh Parmesan cheese, shredded
Lawry's mesquite marinade with lime juice (or Target brand)
Cook chicken in crock pot in marinade until done (low for 6 hours should do it), then shred chicken and discard marinade. Boil pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, cheese, and bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and toss to combine. Sprinkle with a little extra Parmesan cheese.
From Portland Mama
1 c heavy whipping cream
3-4 chicken breasts, boneless skinless
3 cloves garlic, minced
1/2 tbs pepper
1/2 c butter
1 lb bacon, cumbled
1/2 c fresh Parmesan cheese, shredded
Lawry's mesquite marinade with lime juice (or Target brand)
Cook chicken in crock pot in marinade until done (low for 6 hours should do it), then shred chicken and discard marinade. Boil pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, cheese, and bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and toss to combine. Sprinkle with a little extra Parmesan cheese.
From Portland Mama
Creamy Potato Chive Soup
1 1/4 lbs potatoes, peeled, chopped and boiled until tender.
3/4 c butter
3/4 c flour
1 onion, chopped
2 tbs vegetable oil
7 c water
1 bay leaf
2 tbs chopped chives
1 tbs chicken bouillon
1 tsp seasoning salt
1/4 tsp pepper
1/2 tsp garlic powder
2 c milk (2% or heavier)
1/2 c cream
1 1/2 c sour cream
grated cheddar cheese (or Velveeta, if you're trying to not be healthy at all)
Cook potatoes until tender. Mash with a small amount of milk, and set aside.
Prepare roux by melting butter in small saucepan over medium heat. Gradually whisk in flour until well combined and stir often, for about 3-5 minutes or until mixture turns an almond color and is very creamy. Set aside.
In a large kettle, saute onion in oil until soft. Add water, bay leaf, chives, bouillon, seasoning salt, pepper, and garlic powder. Bring to a boil. Whisk in milk and cream, then prepared roux. Cook, stirring frequently, until thickened. Add potatoes, sour cream, and cheese. Simmer until thickened and cheese has melted.
For extra amazing-ness, serve in bread bowls.
From Thatsmyhome.com
3/4 c butter
3/4 c flour
1 onion, chopped
2 tbs vegetable oil
7 c water
1 bay leaf
2 tbs chopped chives
1 tbs chicken bouillon
1 tsp seasoning salt
1/4 tsp pepper
1/2 tsp garlic powder
2 c milk (2% or heavier)
1/2 c cream
1 1/2 c sour cream
grated cheddar cheese (or Velveeta, if you're trying to not be healthy at all)
Cook potatoes until tender. Mash with a small amount of milk, and set aside.
Prepare roux by melting butter in small saucepan over medium heat. Gradually whisk in flour until well combined and stir often, for about 3-5 minutes or until mixture turns an almond color and is very creamy. Set aside.
In a large kettle, saute onion in oil until soft. Add water, bay leaf, chives, bouillon, seasoning salt, pepper, and garlic powder. Bring to a boil. Whisk in milk and cream, then prepared roux. Cook, stirring frequently, until thickened. Add potatoes, sour cream, and cheese. Simmer until thickened and cheese has melted.
For extra amazing-ness, serve in bread bowls.
From Thatsmyhome.com
End of Summer Harvest Soup
4 c chicken stock (or vegetable stock)
1 c prepared pasta sauce
1 c water
1 onion, diced
3 zucchini, sliced into 1/4-inch rounds
3 yellow summer squash, sliced into 1/4-inch rounds
2 c cherry tomatoes, halved or quartered
1 tbs Italian seasonings
1/3 c dry white cannellini beans, rinsed in hot water
1/2 c pasta
cheese for garnish
Place everything except cheese garnish and pasta in a 6-qt crock pot and cook on low for 8-10 hours. Or the longer the better, really. 20 minutes before serving, stir in raw pasta.
From Crockpot365.blogspot.com
1 c prepared pasta sauce
1 c water
1 onion, diced
3 zucchini, sliced into 1/4-inch rounds
3 yellow summer squash, sliced into 1/4-inch rounds
2 c cherry tomatoes, halved or quartered
1 tbs Italian seasonings
1/3 c dry white cannellini beans, rinsed in hot water
1/2 c pasta
cheese for garnish
Place everything except cheese garnish and pasta in a 6-qt crock pot and cook on low for 8-10 hours. Or the longer the better, really. 20 minutes before serving, stir in raw pasta.
From Crockpot365.blogspot.com
Forgotten Minestrone Soup
1 lb. stew meat
6 c water
28 oz. tomatoes
1 cube beef bouillon
1 onion, chopped
2 tbs parsley
1 1/2 tsp salt
1 1/2 tsp thyme
1/2 tsp pepper
1 medium zucchini, thinly sliced
2 c cabbage, finely chopped (optional)
16 oz. can garbanzo beans, drained
1 c uncooked pasta (mini shells!)
grated Parmesan cheese
Combine beef, water, tomatoes, bouillon, onion, parsley, salt, thyme, and pepper in 6 quart crock pot. Cover and cook on low 7-9 hours. Stir in remaining ingredients (except cheese), cover and cook on high 30 minutes or until vegetables are tender. Sprinkle with Parmesan cheese.
From Fix It and Forget It Cookbook
6 c water
28 oz. tomatoes
1 cube beef bouillon
1 onion, chopped
2 tbs parsley
1 1/2 tsp salt
1 1/2 tsp thyme
1/2 tsp pepper
1 medium zucchini, thinly sliced
2 c cabbage, finely chopped (optional)
16 oz. can garbanzo beans, drained
1 c uncooked pasta (mini shells!)
grated Parmesan cheese
Combine beef, water, tomatoes, bouillon, onion, parsley, salt, thyme, and pepper in 6 quart crock pot. Cover and cook on low 7-9 hours. Stir in remaining ingredients (except cheese), cover and cook on high 30 minutes or until vegetables are tender. Sprinkle with Parmesan cheese.
From Fix It and Forget It Cookbook
Saturday, September 14, 2013
Roasted Garlic Cauliflower (and Broccoli)
1 large head of cauliflower (about 2.5 lbs), chopped into bite size pieces
Broccoli, same about, also chopped
3 tbs extra virgin olive oil
1 tsp kosher salt
1/2 tsp pepper
1/4 tsp garlic salt
Preheat oven to 375, line a large baking sheet with parchment paper. Place prepared cauliflower and broccoli on baking sheet, drizzle with olive oil and sprinkle seasonings on top, stir to coat. Bake for 20 minutes. Remove and stir to flip florets, change oven's heat to broil and cook for an additional 10 minutes or until golden brown (watch the broccoli closely-- it will burn faster).
From Picky-Palate.com
Broccoli, same about, also chopped
3 tbs extra virgin olive oil
1 tsp kosher salt
1/2 tsp pepper
1/4 tsp garlic salt
Preheat oven to 375, line a large baking sheet with parchment paper. Place prepared cauliflower and broccoli on baking sheet, drizzle with olive oil and sprinkle seasonings on top, stir to coat. Bake for 20 minutes. Remove and stir to flip florets, change oven's heat to broil and cook for an additional 10 minutes or until golden brown (watch the broccoli closely-- it will burn faster).
From Picky-Palate.com
Artichoke Pasta
2-3 chicken breasts (optional)
3 (14.5 oz.) cans Italian tomatoes
2 (14.5 oz.) cans artichoke hearts in water, drained and lightly chopped
6 garlic cloves, minced
1/2 c heavy whipping cream (extra okay!)
1 lb freshly cooked pasta (I like mini bowtie, but just about any kind will work)
Use a 6-quart slow cooker. Place chicken inside, pour tomatoes on top, then add artichoke hearts and garlic. Cover and cook on low for 6-7 hours (4-5 hours if you're not using chicken). Shred chicken, stir in cream and pasta.
From Crockpot365.blogspot.com
3 (14.5 oz.) cans Italian tomatoes
2 (14.5 oz.) cans artichoke hearts in water, drained and lightly chopped
6 garlic cloves, minced
1/2 c heavy whipping cream (extra okay!)
1 lb freshly cooked pasta (I like mini bowtie, but just about any kind will work)
Use a 6-quart slow cooker. Place chicken inside, pour tomatoes on top, then add artichoke hearts and garlic. Cover and cook on low for 6-7 hours (4-5 hours if you're not using chicken). Shred chicken, stir in cream and pasta.
From Crockpot365.blogspot.com
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