INGREDIENTS
2 package crescent rolls 8 oz cream cheese, softened 8oz carton Sour Cream 1 pkg. ranch-style dressing mix 4 cups chopped or sliced vegetables · carrots, broccoli, cauliflower, celery, onion, radishes, tomato, bell peppers, etc. 2 cups shredded cheese( cheddar, mozzarella, Monterrey Jack– choose your favorite) DIRECTIONS Unroll the crescent rolls and pat into a 15x10 inch ungreased pan. Bake at 375 degrees for 12 minutes or until golden brown. Cool Mix together the cream cheese, sour cream and dressing mix until smooth. Spread on top of the cooled crust. Top with chopped vegetables. Sprinkle with cheese. Cut and enjoy.
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INGREDIENTS
2 tbsp. olive oil 1 small onion, diced 2 cloves garlic, minced 1 tbsp. Dijon mustard 4 tsp. white sugar 1 tbsp. cider vinegar 1 1/2 cups chicken broth 4 cups stemmed, torn and rinsed kale 1/4 cup dried cranberries Salt and pepper to taste 1/4 cup sliced almonds DIRECTIONS Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted. Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving. This quick and tasty recipe combines vitamin-packed kale with both sweet and tangy ingredients for a colorful side dish INGREDIENTS
2 pounds eggplant, peeled and cut into 1-inch cubes(about 6 cups) 1-1/2 tsp.salt, divided 1/4 cup extra-virgin olive oil 1 medium onion, peeled and diced (about 1 cup) 1-1/2 Tbsp. Light brown sugar 1/4 cup balsamic vinegar or sherry vinegar 1/2 to 1 cup water, divided 3/4 cup large stuffed green olives 1 cup crumbled “feta cheese” 1/2 tsp. Freshly ground pepper DIRECTIONS 1. Place the eggplant cubes in a colander, sprinkle wit 1 tsp of salt and let it sit at room temperature for 20 minutes. 2. Heat the olive oil in a large skillet over med heat 3. Add onions and cook until soften about 8 minutes 4. Blot any moisture off the eggplant and add to the onions. Cook the eggplant, stirring often, until brown about 5 mins. 5. Stir in sugar, vinegar and 1/2 cup of water. There should be enough liquid to make the dish a consistency of thick stew. 6. Cover the skillet, reduce the heat to medium-low and simmer for 15 minutes. 7. Stir in the olives and cooked until warmed through– about 3 minutes 8. Gently fold in the cheese, season with remaining 1/2 tea. of salt and pepper. 9. Serve immediately Serves 4 to 6 INGREDIENTS
1 2-3 lb. fryer or 3 large boneless chicken breasts 3/4-1 ib. spaghetti 1/2 –1 lb. Velveeta cheese 1/2 cup chopped celery 1/2 cup chopped onion 1/2 cup chopped bell pepper 1 small jar chopped pimentos and juice 1 can cream of mushroom soup 3/4 cup chicken broth DIRECTIONS Cook chicken in water until tender, cool. Reserve broth. Cut chicken into bite size pieces. Cook spaghetti in reserved broth and set aside. Mix together spaghetti, chicken, cheese, celery, onion, bell pepper, soup and pimentos. Fill soup can with chicken broth and add to spaghetti mixture. Place in a greased 9x13x2 inch baking dish. Bake at 350 for 35 mins. or until it bubbles. Great served with French bread and a salad. Makes a super easy meal to take anywhere and may also be frozen. INGREDIENTS
1 sm. Red onion, chopped 1 sm. White onion, chopped 1/2 c. Celery, chopped 1/2 tea. Garlic, minced 1 green bell pepper, seeded and chopped 3 cups pumpkin, cut in about dice size pieces 3 cups frozen corn 1 can creamed corn(14oz.) 1 16oz can tomatoes, crushed & puree 1 1/2 cup firm roma tomatoes, fresh and chopped 4 cups chicken stock 1 lb, chicken breast, cooked & chopped 1/4 tea. Black pepper 3 c. cooked rice Salt to Taste DIRECTIONS Spray a large soup pot with Pam. Add onions, celery, green pepper and pumpkin-cook and stir until the pumpkin is tender. Add frozen corn, creamed corn, tomatoes, Roma tomatoes, and chicken stock. Heat to boiling. Reduce to a simmer for 20 mins. Add Chicken, rice and salot and pepper. Simmer 5 minutes INGREDIENTS
1/2 (16-oz.) package rigatoni pasta 1 small onion, chopped 2 tablespoons olive oil 3/4 cup chicken broth 2 teaspoons lemon zest 2 tbsp. fresh lemon juice 1 cup fresh snow peas 1 cup matchstick carrots 2 tbsp. chopped fresh basil 2 tbsp. butter 1/2 tsp chopped fresh thyme 3/4 tsp salt 1/4 tsp pepper DIRECTIONS Prepare pasta according to package directions. Meanwhile, sauté onion in hot oil in a large skillet over medium-high heat 3 minutes. Reduce heat to medium. Stir in chicken broth and next 4 ingredients; bring to a boil. Cook 3 to 4 minutes or until liquid is reduced by half. Stir in hot cooked pasta, basil, butter, and thyme. Cook. Stirring occasionally, 2 minutes or until thoroughly heated. Season with salt and pepper. INGREDIENTS
1 lb. kielbasa, sliced into rounds 3 Tbsp. Olive oil 2 med. Yellow onions, chopped 2 carrots, chopped 2 tsp. Minced garlic 5 cups Kale, chopped 1 tsp. Kosher salt 1/4 tsp. Black pepper 28 oz. (2 cans) cannelloni beans, drained 1 bay leaf 7 cups chicken broth DIRECTIONS 1. In a Dutch oven over medium heat, sauté kielbasa approximately five minutes. Remove kielbasa and set aside. 2. Add olive oil, and sauté onions and carrots 5 minutes. Add garlic and sauté 1 minute. Add kale,turn to low heat, cover and let kale steam for 4 minutes. Add salt and pepper, then stir to combine. 3. Add beans, bay leaf, broth and kielbasa. Bring to a boil, then turn heat to low and simmer 10 minutes. Yield: 6 servings Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes INGREDIENTS
3 large, ripe tomatoes 1/2 med. Red onion 1 Tab. Fresh basil leaves 1 clove garlic, minced 2 Tab. Olive Oil 1/2 tea. Salt 1/4 tea. Black pepper 1 tea. Fresh oregano DIRECTIONS 1. Slice tomatoes and onions into a large bowl. 2. Chop the basil and sprinkle over tomatoes and onions. Add minced garlic. 3. Add remaining ingredients and mix well. Refrigerate for 1 hour. Yield: 6 servings Prep Time: 10 minutes Cook Time: 0 minutes INGREDIENTS
10 ripe tomatoes 2 tbsp. olive oil 2 tbsp. butter 1 onion, chopped 1 green bell pepper, chopped 2 carrots, chopped 4 cloves garlic, minced 1/4 cup chopped fresh basil 1/4 tsp. Italian seasoning 1/4 cup Burgundy wine 1 bay leaf 2 stalks celery 2 tbsp. tomato paste DIRECTIONS Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside. In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve. INGREDIENTS
48 ounces tomato juice 1 tsp garlic, minced 3/4 c red onion, chopped 2 English cucumbers, chopped 1 green pepper, chopped 1 yellow pepper, chopped 1 red pepper, chopped 3 pounds fresh tomatoes, peeled, seeded and chopped 3 1/2 tsp kosher salt 4 tbsp. red wine vinegar DIRECTIONS Combine ingredients in a large good processor or blender, and pulse to desired consistency. Cover tightly and refrigerate at least 4 hours or overnight. The longer it chills, the more flavorful it will be. Yield: 10-12 servings Prep Time: 30 minutes Total Time: 4 hours, 30 minutes (includes 4 hours refrigeration) Difficulty Rating: Easy Tips & Notes: Tomatoes should be stored at room temperature; refrigeration dulls their flavor. Use within a week. |
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