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jeudi 7 mai 2015

recipe : Oven Baked Meatball Sandwiches

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Ingredients

Sandwich rolls (cut with one side intact)
Cooked Meatballs (your favorite recipe or frozen, pre-made meatballs)
Pasta Sauce (homemade or jarred)
Shredded Mozzarella Cheese

How to make this recipe

Spray a baking sheet with cooking spray. Preheat oven to 400 degrees F.
Place your frozen cooked meatballs or homemade cooked meatballs in a large pot. Cover with your pasta sauce. Gently fold the meatballs with the sauce, Heat the meatballs and sauce on low-medium, stirring occasionally, until the meatballs are heated thoroughly.
Fill a roll with as many meatballs as you can fit (usually 4-5 meatballs, depends on size of meatballs and the size of the roll). Top with more pasta sauce from your pot. Place filled sandwich rolls closely on baking sheet. Top each sandwich with shredded mozzarella cheese.
Bake until cheese is melted, hot, and bubbly.
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recipe : Dreamsicle Trifle

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Ingredients

2 large cans mandarin oranges
1 small pkg. orange gelatin
1 pint orange sherbet
1 cup whip cream
1 angel food cake, cubed

How to make this recipe 

Drain 1 cup liquid from mandarin oranges.
Bring the liquid to a boil in the microwave. Add gelatin, and stir to dissolve. Cool until just warm. Add orange sherbet, and mix until melted. Gently fold in whipped cream.
Add one half of the cake cubes in the trifle dish in a tight layer. Add the orange mixture over the top of the cake cubes.
Add a thin layer of whipped topping. Add a layer of mandarin oranges.
Repeat the process. Refrigerate at least 2 hours before serving.
Bonus Garnish Tip:
For attractive orange curls, use strips of orange peel.
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recipe : Macaroni and Cheese

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Ingredients

 2 1/2 to 3 cups uncooked macaroni
6 Tbsp butter
6 Tbsp flour
3 cups milk (we use 1%)
1 1/2 tsp. salt
1 1/2 tsp. sugar
1 pound Velveeta cheese, cubed
2/3 cup sour cream (we use light)
1 1/3 cup cottage cheese (small curd)
2 to 3 cups cheddar cheese, shredded
1 1/2 cups Swiss cheese, shredded
Topping:
25 to 30 Ritz crackers, crushed
1/4 to 1/2 cup butter, melted

How to make this recipe

Preheat oven to 350 degrees.
 Cook and drain macaroni. 
Melt butter over medium heat in a large saucepan.
Stir in flour and mix well.
Add the milk and cook over medium heat,
stirring constantly until sauce thickens.
This may take a while, 
but it's worth it.
Add salt, sugar, and cubed Velveeta cheese.
Stir until cheese is melted.
Add the sour cream and cottage cheese.
Stir well.
Remove from heat.
Put the macaroni, cheddar, and swiss cheese in a BIG bowl.
Pour in the creamy cheese sauce.
Stir really well.
Pour into a greased 9 x 13" casserole.
Sprinkle the crushed Ritz crackers over the top.
Drizzle with melted butter.
Bake at 350 degrees for 45 to 50 mins.
Until crackers are a golden brown and cheese is bubbly.
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recipe : 24 hour Fruit Salad

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Ingredients

1 cup whipping cream, whipped
1 (3 ounce) box instant vanilla pudding
1 3⁄4 cups milk
1 (8 ounce) can mandarin oranges, drained DRY (very important)
1 (20 ounce) can pineapple chunks, drained DRY
1 cup green grape, halved
1 cup red grapes, halved
1⁄2 cup maraschino cherry
1⁄2 cup marshmallows

On the day before you need the salad, whip the cream. You can sweeten it with a bit of sugar if desired, but it's not needed.
Mix the pudding mix and milk together until thick.
Fold the whipped cream and pudding together.
Fold the fruits and marshmallows into the cream and pudding mixture.
Refrigerate overnight.
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mercredi 6 mai 2015

recipe : Taco Spaghetti Bake

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Ingredients

1 1/2 lbs. ground beef
1 small onion, chopped
6 tbsp butter
1/2 cup flour
1 1/2 cups milk
1 15 oz can tomato sauce
1 can diced tomatoes (I used fire roasted)
1 16 oz. block Colby Jack cheese, shredded
1 8 oz. block of Pepperjack cheese, shredded
2 tbsp cilantro, chopped
1 tbsp ground cumin
2 tsp chili powder
1/2 tsp-1 tsp salt
1 16 oz. package of angel hair pasta, cooked to al dente
Toppings:  green onions, sliced black olives, cilantro
Preheat oven to 350.  Spray casserole dish with nonstick cooking spray.  In a large pot, brown ground beef and onion.  Remove all of beef mixture to large bowl when cooked.  Add butter to same pot.  Melt butter over medium heat.  Whisk in flour constantly for 2 mins.  Reduce heat to medium low.  Gradually add in milk and tomato sauce.  Continue to slowly whisk to combine with flour mixture.  Add in diced tomatoes.  Cook, stirring occasionally, for 10 mins or until mixture has thickened.  Add beef mixture back to pot, shredded cheeses (reserving 1/2 cup of each for topping), cilantro, cumin, chili powder, and 1/2 tsp salt.  Taste and add more salt, if necessary.  Stir in cooked pasta, mixing well to combine.  Spoon into casserole dish and top with remaining cheese.  Cover with foil and bake for 30 minutes.  Remove from oven and top with sliced olives and green onions and additional cilantro if desired.  Let cool for 10 mins before serving.
And if you are looking for just the classic Italian version of this, click below.
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recipe : CHICKEN ENCHILADAS EVER!

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Ingredients

2 Tablespoons vegetable oil
1 small white onion, peeled and diced
1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces (*or see substitution below for using pre-cooked shredded chicken)
salt and pepper
1 (4 ounce) can diced green chiles
1 (15.5 ounce) can black beans or lentils, rinsed and drained
8-10 flour tortillas
3 cups Mexican-blend shredded cheese
1 batch red enchilada sauce, or 1 can store-bought enchilada sauce
(optional: 1/4 cup chopped fresh cilantro)

How to make this recipe

Preheat oven to 350 degrees F.  Prepare your enchilada sauce, if making homemade.
In large skillet, heat oil over medium-high heat. Add onion and saute for 3 mins, stirring occasionally.  Add diced chicken and green chiles, and season with salt and pepper.  Saute for 6 to 8 minutes, stirring occasionally, or until the chicken is cooked through.  Remove from heat and set aside.
To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients.  Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.
Bake uncovered for 20 mins.  Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.
NOTE *If you are using pre-cooked chicken, just leave it out of the saute and cook the onion and green chiles for 1 additional minute (instead of 6 to 8).  Once you remove the onion and green chiles from the heat, stir in the chicken (which should be shredded or chopped into bite-sized pieces).
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mardi 5 mai 2015

recipe : Mozzarella Stuffed Turkey Meatballs with Homemade Marinara Sauce

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Ingredients

1 pound ground turkey meat
5 garlic cloves, minced, divided
1 egg
1/2 cup freshly grated Romano cheese
2 teaspoons Italian seasoning
2 teaspoons fresh parsley, chopped
Salt and ground black pepper, to taste
1 cup whole wheat panko bread
1/2 cup lukewarm water
4 ounces mozzarella cheese, cut into bite sized cubes (you can use 4 (1 ounce) string cheese pieces, too)
6 tablespoons olive oil, divided
1 (28-ounce) can crushed tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper flakes

How to make this recipe 

Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper; set aside.
Heat 4 tablespoons of olive oil in a large skillet over medium heat. Allow the oil to simmer (you want it very hot) while you prepare the meatballs.
In a large bowl combine ground turkey meat, half of the minced garlic, egg, cheese, parsley, Italian seasoning, salt and pepper, and panko. Slowly add the water, a few tablespoons at a time. The mixture should be very moist but still hold its shape when rolled into meatballs.
Scoop one tablespoon of meat into a small ball. Press a piece of cheese in the center, then cover it with another piece of meat, roll to seal in the cheese. Repeat with all meat/cheese.
Fry meatballs in batches in the hot oil, 2 mins on each side.
Place semi-cooked meatballs on prepared baking sheet. Once all meatballs have been panfried, place the baking sheet in the oven to bake for 10-12 mins, or until they're cooked though.
While the meatballs bake, make your marinara!
Add remaining oil to the same pan the meatballs were in, then add the remaining garlic and sauté for one minute, or until the garlic is golden and fragrant. Add the crushed tomatoes, salt, pepper, sugar, seasoning and crushed red pepper flakes, mix well to combine. Simmer the sauce for 9 minutes, stirring occasionally. Season with additional salt and pepper to taste.
When meatballs are done cooking, add them to the sauce, stir to coat, and serve!

Notes
*Serve with pasta, rice, or crusty bread!
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