Ingredients
4 2/3 cups uncooked bow tie pasta
12 ounces boneless, skinless chicken breasts, cut in 1-inch strips
1/2 teaspoon salt-free lemon-pepper seasoning
2 garlic cloves, minced
1 tablespoon canola oil
1 cup chicken broth
1 cup frozen peas, thawed
2/3 cup shredded carrots
1/4 cup cubed reduced-fat cream cheese
2 teaspoons lemon juice
1/2 teaspoon salt
1/3 cup shredded Parmesan cheese
Directions
Cook pasta according to package directions. Meanwhile, sprinkle chicken with lemon-pepper. In a large nonstick skillet, stir-fry chicken and garlic in oil until chicken juices run clear. Remove and keep warm. Add broth, peas, carrots, cream cheese and lemon juice to the skillet; cook and stir until cheese is melted. Drain pasta. Add pasta, chicken and salt to vegetable mixture; heat through. Sprinkle with Parmesan cheese.
Friday, September 16, 2011
Cooking : Brisket With Gravy
Ingredients
1 (4 pound) fresh beef brisket*
1/2 teaspoon pepper
1 large onion, thinly sliced, separated into rings
1 (12 ounce) can beer or nonalcoholic beer
1/2 cup chili sauce
3 tablespoons brown sugar
2 garlic cloves, minced
2 tablespoons cornstarch
1/4 cup cold water
Directions
Place beef in a roasting pan. Sprinkle with pepper and top with onion. Combine the beer, chili sauce, brown sugar and garlic; stir until sugar is dissolved. Pour over meat. Cover and bake at 325 degrees F for 3-1/2 hours. Uncover; bake 15-30 minutes longer or until onions are lightly browned and meat is tender. Remove meat and onions to a serving platter and keep warm.
Pour drippings and loosened browned bits into a saucepan. Skim fat. Combine cornstarch and water until smooth. Gradually stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat thinly across the grain. Serve with gravy.
1 (4 pound) fresh beef brisket*
1/2 teaspoon pepper
1 large onion, thinly sliced, separated into rings
1 (12 ounce) can beer or nonalcoholic beer
1/2 cup chili sauce
3 tablespoons brown sugar
2 garlic cloves, minced
2 tablespoons cornstarch
1/4 cup cold water
Directions
Place beef in a roasting pan. Sprinkle with pepper and top with onion. Combine the beer, chili sauce, brown sugar and garlic; stir until sugar is dissolved. Pour over meat. Cover and bake at 325 degrees F for 3-1/2 hours. Uncover; bake 15-30 minutes longer or until onions are lightly browned and meat is tender. Remove meat and onions to a serving platter and keep warm.
Pour drippings and loosened browned bits into a saucepan. Skim fat. Combine cornstarch and water until smooth. Gradually stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat thinly across the grain. Serve with gravy.
Cooking : Apple Crisp IV
Ingredients
2 cups all-purpose flour
2 cups rolled oats
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups packed brown sugar
1 1/2 cups butter
2 quarts peeled, cored and sliced apples
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly.
Take half of the mixture and pat it into the bottom of a 9x13 inch baking dish.
Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until apples are tender.
2 cups all-purpose flour
2 cups rolled oats
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups packed brown sugar
1 1/2 cups butter
2 quarts peeled, cored and sliced apples
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly.
Take half of the mixture and pat it into the bottom of a 9x13 inch baking dish.
Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until apples are tender.
Cooking : Black Pepper Cookies
Ingredients
2 cups packed light brown sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon ground black pepper
1 cup finely chopped walnuts
2 1/2 cups raisins
2 tablespoons chopped candied citron
1/3 cup confectioners' sugar for decoration
Directions
Beat eggs with brown sugar. Stir in flour with baking soda, salt, spices and pepper. Add nuts, raisins and citron and stir to coat. Pour the egg-sugar mixture into flour mixture and stir to make a stiff dough. Chill.
Using rounded teaspoonful of dough roll into balls with floured hands. Put on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Sprinkle with confectioners' sugar.
2 cups packed light brown sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon ground black pepper
1 cup finely chopped walnuts
2 1/2 cups raisins
2 tablespoons chopped candied citron
1/3 cup confectioners' sugar for decoration
Directions
Beat eggs with brown sugar. Stir in flour with baking soda, salt, spices and pepper. Add nuts, raisins and citron and stir to coat. Pour the egg-sugar mixture into flour mixture and stir to make a stiff dough. Chill.
Using rounded teaspoonful of dough roll into balls with floured hands. Put on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Sprinkle with confectioners' sugar.
Cooking : Baked Spaghetti I
Ingredients
12 ounces spaghetti
1 cup chopped onions
1 cup chopped green bell peppers
1 pound lean ground beef
1 (16 ounce) can diced tomatoes
1 (4.5 ounce) can mushrooms, drained
1 teaspoon dried oregano
2 cups shredded mild Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.
In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.
Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.
12 ounces spaghetti
1 cup chopped onions
1 cup chopped green bell peppers
1 pound lean ground beef
1 (16 ounce) can diced tomatoes
1 (4.5 ounce) can mushrooms, drained
1 teaspoon dried oregano
2 cups shredded mild Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.
In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.
Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.
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