Tag: Recipe

Ingredients
3-4 chicken breasts (or 6 Halves) cooked and shredded
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (8 ounce) can diced green chilies
1 ounce of chopped mild jalapenos
1 (8 ounce) package cheddar cheese, grated
1 (8 ounce) package monterey jack cheese
1 small onion, diced
1 teaspoon salt
12 corn tortillas
8 ounces sour cream
8 cream cheese

Directions

• Sautee onion until translucent
• Add soups, sour cream & chiles in large pan
• Add only enough chicken broth to slightly thin.
• Simmer on low 15 minutes.
• Add chicken and heat
• In casserole dish, arrange shreaded Tortillas flat across bottom, spoon in enough of the sauce to cover then sprinkle enough cheese to cover.
• Repeat layering of the frtortillas, sauce and cheese
• Bake in 350 degree oven for 20 minutes.

INGREDIENTS
1 1/8 cups water (70 to 80 degrees F)
2 tablespoons olive or canola oil
3 tablespoons grated Parmesan cheese
2 tablespoons sugar
3 teaspoons garlic powder
1 1/2 teaspoons salt
3/4 teaspoon minced fresh basil (optional)
3 cups bread flour
2 teaspoons active dry yeast
1 tablespoon butter or stick margarine, melted

Ingredients:
1 lb. ground beef
1 can (16 oz) pinto beans (I used Great Northern I had it on hand)
1 can (8 oz) tomato sauce
1 can (15 oz) Diced Tomatoes
1 envelope taco seasoning (I used Taco Bell I had it on hand)
1 cup shredded cheddar cheese
3 1/2 cups corn chips (Fritos)
1 1/4 cup sour cream

Directions:
Cook ground beef until meat is browned; drain. Stir in beans, tomato sauce, taco seasoning mix and 1/4 c. of cheese. Sprinkle 1 cup corn chips in bottom of 8×8 baking dish. Cover with chili. Bake at 350 for 20 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 4-5 minutes longer.6 to 8 servings

• Rinse the chicken inside and out well under cold water, then pat dry using a paper towel.
• In a small bowl mix the lemon juice with oil and melted butter until blended, then rub all over the chicken.
• Using clean hands rub the inside and outside of the chicken with seasoned salt, garlic powder, black pepper and cayenne (you can season the chicken under the skin also if desired).
• Place the quartered onions inside the cavity (you may omit the onions if desired, I like to add them in for extra flavor).
• Place the chicken into a baking dish (you can place the chicken onto a small roasting rack if desired).
• Using cotton string tie the legs together tightly.
• At this point you may cover and refrigerate for up to 6 hours (not more than that or the acid in the lemon juice will start to “cook” the chicken).
• Set oven to 450 degrees F.
• Roast the chicken at 450 degrees for 20 minutes, then reduce the heat to 400 degrees and continue roasting for about 40 minutes (or until the internal temperature reaches about 175 to 180 degrees F. about 1 hour or a little less).
• Cover with foil and let sit for 15 minutes before slicing (do not slice before that time or the juices will flow out!).

Ingredients
1 (1 lb) box pasta, cooked as directed, drained and kept hot
2 tablespoons butter or margarine
4 garlic cloves roasted
2 tablespoons flour
1 1/2 tps chicken bouillon
3/4 cup water
3/4 cup milk
2 teaspoons parsley flakes
salt and pepper, to taste
1/3 cup grated parmesan cheese

Directions

• Melt butter and add garlic in a medium sauce pan.
• Cook over medium for 1 minute.
• Add flour and cook 1 minute, stirring constantly.
• Stir in broth and milk and cook, stirring frequently, until sauce boils and thickens.
• Add parsley, salt, pepper and cheese.
• Stir until cheese is melted.
• Toss hot pasta with sauce and serve immediately.