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Baked Macaroni and Cheese Submitted by: Rob
Ingredients:
2 slices bacon
8 ounces penne pasta
1 onion, chopped
1 clove garlic, minced
3 cups shredded Cheddar cheese
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. In a large pot with boiling salted water cook pasta until al dente. Drain.
4. In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
5. To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated Cheddar cheese and stir until melted.
6. Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of mixture.
7. Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.
Broiled Pizza Burgers SUBMITTED BY: Ann
Ingredients:
1 pound ground beef
1 tablespoon chopped onion
2 teaspoons cornstarch
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon onion salt
10 slices American processed cheese
4 hamburger buns, split
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Sprinkle with cornstarch. Stir in the tomatoes, oregano, salt and onion salt. Cook, uncovered, for 5 minutes or until slightly thickened. Add six cheese slices; cook and stir until cheese is melted and blended.
2. Place hamburger buns cut side up on a baking sheet; spoon about 1/4 cup meat mixture onto each bun half. Cut remaining cheese slices in half diagonally; place over meat mixture. Broil 6-8 in. from the heat for 4 minutes or until cheese is melted.
Lazygirl's Ground Turkey Stroganoff SUBMITTED BY: HeyMomma
INGREDIENTS
1 (8 ounce) package uncooked egg noodles
1 tablespoon vegetable oil
1 pound ground turkey
1 tablespoon minced onion
1 cube chicken bouillon, crumbled
1 (10.75 ounce) can condensed cream of
mushroom soup
1/2 cup water
1 tablespoon paprika
salt to taste
1. Bring a pot of lightly salted water to a boil. Place the egg noodles in the pot, cook 6 to 8 minutes, until al dente, and drain.
2. Heat the oil in a skillet over medium heat. Place the turkey and onion in the skillet and cook until turkey is evenly brown and onion is tender. Mix in the bouillon.
3. Stir the cream of mushroom soup and water into the skillet. Cook and stir until heated through. Season with paprika and salt. Serve over the cooked egg noodles.
Maple Roast Turkey and Gravy
Submitted by: Ibby
INGREDIENTS
2 cups apple cider
1/3 cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
2 1/2 teaspoons grated lemon zest
3/4 cup butter
salt and ground black pepper to taste
14 pounds whole turkey, neck and giblets reserved
2 cups chopped onion
1 cup chopped celery
1 cup coarsely chopped carrots
2 cups chicken stock
3 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
1 bay leaf
2 tablespoons apple brandy (optional)
1. Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
2. Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
3. Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
4. Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
5. Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
6. To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.
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Pizza On The Grill
SUBMITTED BY: Doug
INGREDIENTS
1 (.25 ounce) package active dry yeast
1 cup warm water
1 pinch white sugar
2 teaspoons kosher salt
1 tablespoon olive oil
3 1/3 cups all-purpose flour
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1/2 cup olive oil
1 teaspoon minced garlic
1/4 cup tomato sauce
1 cup chopped tomatoes
1/4 cup sliced black olives
1/4 cup roasted red peppers
2 cups shredded mozzarella cheese
4 tablespoons chopped fresh basil
DIRECTIONS
In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.
Pepperoni Burgers
SUBMITTED BY: JEWELZ4
INGREDIENTS
1 pound ground beef
1/4 pound pepperoni sausage, minced
1/4 cup Italian seasoned bread crumbs
1 clove garlic, minced
salt and pepper to taste
DIRECTIONS
Preheat the grill for high heat.
In a bowl, mix the beef, pepperoni, bread crumbs, garlic, salt, and pepper. Form into burger patties.
Oil the grill grate. Place burger patties on the grill, and cook 5 minutes on each side, or until well done.
All-American Mini Burgers and Special Sauce
1 1/4 pounds ground sirloin
2 tablespoons dill pickle relish
2 tablespoons steak sauce
1 tablespoon grill seasoning
1 teaspoon sweet paprika
10 soft dinner rolls, split
2 cups chopped iceberg lettuce
1 small yellow skinned onion, finely chopped
Special Sauce:
1/2 cup ranch dressing
1/2 cup ketchup
1 teaspoon coarsely ground black pepper
Preheat grill pan or outdoor grill to high. Mix meat and next 4 ingredients. Divide meat into half and score each half into 5 pieces. Roll the meat into balls then squish it into small, thin patties, 3 inches across. You will yield 10 patties. To make a double batch or more, meat can be made into patties ahead and placed on cookie sheets to store 24 hours. These patties can also be baked on cookie sheets in preheated 400 degree F oven for 10 to 12 minutes. But, on a hot indoor or outdoor grill, these small burgers will take just 2 or 3 minutes on each side for medium doneness. Serve on dinner rolls with chopped lettuce, chopped onion and Special Sauce.
To make sauce, combine ranch dressing with ketchup and black pepper.
Additional Toppings, optional:
Sliced Cheeses: Cheddar, pepperoni Cheddar, pepper jack, Swiss
Sliced tomatoes
Yellow Mustard
Mayonnaise
Blue Cheese Dressing
Sweet Red Pepper Relish
Turkey Pot Pie Large serving:
2 c turkey
2 c diced potatoes
1 c sliced carrots
1 c peas
1 c diced onions
1/2 c diced celery
4 c turkey gravy
2 tbls fresh parsley
1 tsp minced garlic
1/2 tsp thyme
1/2 tsp salt
1/4 tsp pepper
Top mixture with pastry sheet, crimp edges inside pan. Cut several slits in crust to allow venting. Brush lightly with butter.
Large: 1 each pie crust/1 tbls liquid butter
Preheat over to 375
place pan on cookie sheet on center rack
Bake pot pie uncovered for 40-45 minutes or until hot and bubbly and crust is browned. Salt & pepper to taste
All-American Potato Salad
2 1/2 pounds medium boiling potatoes (white, red, or fingerling)
3 tablespoons
cider vinegar, or to taste
5 hard-boiled large eggs
1 cup mayonnaise
2 tablespoons Dijon mustard
1/2 cup chopped sweet onion
3 large celery ribs
1/4 cup chopped dill pickle
Salt and pepper
Chopped parsley or scallions, for garnish
Boil potatoes: In a large saucepan cover potatoes with salted cold water by 1-inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes. In a colander drain potatoes and cool to warm.
With a sharp knife peel warm potatoes and cut into 1/3-inch-thick slices. In a bowl, immediately toss potatoes with vinegar.
In a separate bowl, mash yolks, (reserving whites) and stir in mayonnaise, mustard, and onion. Chop whites and celery and gently toss together with dill pickle and potatoes, mayonnaise mixture, and salt and pepper, to taste. Garnish with chopped parsley or scallions. Serve potato salad chilled or at room temperature.
All-American Barbecued Beef with Noodles salt to taste
1 lb ziti or rigatoni
1 onion
1 Tbsp vegetable oil
2 Tbsp Worcestershire sauce
1 lb ground round
3 to 4 Tbsp barbecue sauce
1 can (14 1/2 oz) crushed tomatoes
4 to 6 drops Tabasco sauce (optional)
Bring a large pot of salted water to a boil. Cook the pasta until it is tender but still firm to the bite, 10 to 12 minutes. Meanwhile, peel and finely slice the onion. Heat oil in a large skillet over medium-high heat. Add the onions and saute just to coat them with oil, about 1 minute. Reduce heat to medium, add Worcestershire sauce, and cover the skillet. Cook until the onions are tender, 4 to 5 minutes. Uncover skillet, add the beef, and cook, stirring to break up the lumps, just until it is no longer pink, about 1 minute. Add the barbecue sauce and crushed tomatoes. Simmer, stirring occasionally, until the mixture is hot, about 3 minutes. Season to taste with salt and Tabasco sauce. Drain the pasta and divide it among six shallow bowls. Spoon sauce over each portion, and serve immediately.
Delicious Macaroni and Cheese
You need:
6 c macaroni
2 1/2 c cream sauce
3/4 c cheddar cheese
3/4 c mozzarella cheese
3/4 c parmesan cheese
1 tsp minced garlic
1/4 c bread crumbs
1 1/2 tsp canola oil
1/4 tsp salt
1/4 tsp pepper
1/4 tsp paprika
Combine all ingredients in large bowl- mix well, spread in pan. Sprinkle the bread crumb mixture on top of macaroni. Preheat over to 350, bake uncovered 45-60 minutes until hot in center. Salt & pepper to taste
SAVORY BROCCOLI CORN CASSEROLE
Preparation time: 15 minutes
Baking time: 40 minutes
1/2 cup LAND O LAKES® Butter
2 cups crumbly herb seasoned stuffing
1/4 teaspoon poultry seasoning
1 (16-ounce) package frozen chopped broccoli, thawed, drained
1 (15-ounce) can cream-style corn
2 LAND O LAKES™ All-Natural Farm-Fresh Eggs, beaten
2 tablespoons chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
• Heat oven to 375°F. Melt butter in 3-quart saucepan until sizzling. Add stuffing and poultry seasoning; toss to coat. Reserve 1/2 cup buttered stuffing mix for topping. Add broccoli, corn, eggs, onion, salt and pepper to stuffing in saucepan; mix well.
• Spoon mixture into ungreased 2-quart casserole; sprinkle with reserved stuffing mix.
• Bake uncovered for 40 to 45 minutes or until knife inserted 1-inch from edge of casserole comes out clean. Let stand 5 minutes before serving.
8 servings
Nutrition Facts (1 serving)
Calories 230
Fat 13 g
Cholesterol 85 mg
Sodium 700 mg
Carbohydrate 23 g
Dietary Fiber 2 g
Protein 6 g