If any of you still have some left over turkey, we had this tonight and it was really easy and good.
3 cans Cream of Chicken soup (I used 2 and it worked just fine)
8 oz sour cream
8 oz mushrooms
1 small jar pimientos
1/4 c. butter
8 oz spaghetti, cooked and drained
4-6 cups chopped turkey
1/2 bunch green onions
Melt butter. Saute onion and mushrooms. Add soup and stir togther. Add other ingredients. Put in 9x13 greased pan. Sprinkle with parmesan cheese. Bake 35 min. 350 degrees.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Monday, December 1, 2008
Wednesday, September 10, 2008
Macaroni and Cheese
I really hate the stuff out of the blue box--my kids eat it once in awhile, but I won't touch it. This recipe is everything Mac & Cheese should be, and once you've had it you'll never go back. It takes a little time, but it's still very easy.
It can be quite a grown-up meal if you experiment with fun types of cheese (Swiss, white Cheddar, real Parmesan, anything!) and add in some good stuff (sausage, chicken, even shrimp or pepperoni). Last night I added a chopped, cooked chicken breast, then sprinkled the top with shredded basil and diced tomatoes from my garden. WOW!
2 C uncooked elbow macaroni (7 oz)
1/4 C butter
1/4 C flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground mustard (dry)
1/4 tsp Worcestershire sauce
2 C milk
2 C shredded sharp Cheddar cheese
Heat oven to 350 degrees. Cook macaroni as directed on package. While macaroni is cookin, melt margarine in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard, and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring constantly, until cheese is melted.
Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole (8- or 9-inch square). Bake uncovered 20 to 25 minutes or until bubbly.
It can be quite a grown-up meal if you experiment with fun types of cheese (Swiss, white Cheddar, real Parmesan, anything!) and add in some good stuff (sausage, chicken, even shrimp or pepperoni). Last night I added a chopped, cooked chicken breast, then sprinkled the top with shredded basil and diced tomatoes from my garden. WOW!
2 C uncooked elbow macaroni (7 oz)
1/4 C butter
1/4 C flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground mustard (dry)
1/4 tsp Worcestershire sauce
2 C milk
2 C shredded sharp Cheddar cheese
Heat oven to 350 degrees. Cook macaroni as directed on package. While macaroni is cookin, melt margarine in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard, and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring constantly, until cheese is melted.
Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole (8- or 9-inch square). Bake uncovered 20 to 25 minutes or until bubbly.
Sunday, August 3, 2008
Chicken Pasta
I got this recipe from my good friend Angie, and it's to die for!
16 oz bowtie pasta
1 c vegetable oil
2/3 c bottled teriyaki sauce
2/3 c white wine vinegar
6 TBS sugar
1/2 tsp salt
1/2 tsp pepper
1 10 oz spinach
6 oz craisins
3 11 oz cans mandarin oranges
1 bunch green onions
1/4 c sesame seeds
6 oz peanuts (honey roasted)
2 c chicken
Mix the dressing in a blender, then pour over cooked pasta: marinate in the fridge for 2 hours, then mix everything else together. Delicious!
**This recipe makes a huge batch, I halfed my recipe and had tons of leftovers. I also left out the spinach so it wouldn't get wilted, and just added the spinach when I ate it. I also added some celery which gave it more crunch. This is one of my new favorites!
16 oz bowtie pasta
1 c vegetable oil
2/3 c bottled teriyaki sauce
2/3 c white wine vinegar
6 TBS sugar
1/2 tsp salt
1/2 tsp pepper
1 10 oz spinach
6 oz craisins
3 11 oz cans mandarin oranges
1 bunch green onions
1/4 c sesame seeds
6 oz peanuts (honey roasted)
2 c chicken
Mix the dressing in a blender, then pour over cooked pasta: marinate in the fridge for 2 hours, then mix everything else together. Delicious!
**This recipe makes a huge batch, I halfed my recipe and had tons of leftovers. I also left out the spinach so it wouldn't get wilted, and just added the spinach when I ate it. I also added some celery which gave it more crunch. This is one of my new favorites!
Saturday, July 26, 2008
Semi-homemade Spaghetti Sauce
1 large can Hunts Traditional Spaghetti Sauce
2 cans diced tomatos
1 packet spaghetti sauce mix
1/4 cup white cooking wine (or sherry)
1 pound ground beef, cooked through and seasoned (sausage would be fantastic as well)
2 TB Italian Seasoning blend (or something comprable)
I let it simmer for an hour or two before mixing with the noodles.
2 cans diced tomatos
1 packet spaghetti sauce mix
1/4 cup white cooking wine (or sherry)
1 pound ground beef, cooked through and seasoned (sausage would be fantastic as well)
2 TB Italian Seasoning blend (or something comprable)
I let it simmer for an hour or two before mixing with the noodles.
Monday, June 2, 2008
Chicken and Spinach Pasta Salad
This is on behalf of my sister-in-law Kara. She gave me this recipe and I made it today--it's one of my all-time favorite pasta salads. Different. Also nice because most of the stuff I always have in my pantry, and it's easy to leave out things or substitute if you're missing something.
I make half the recipe because it makes SO MUCH!
2/3 C oil
2/3 C teriyaki sauce
2/3 C white wine vinegar
6 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper
16 oz bow-tie pasta, cooked
10 oz bag fresh spinach
6 oz craisins
3 cans mandarin oranges, drained
2 cans water chestnuts, drained
1/2 C fresh parsley
1 bunch green onions
1/4 C sesame seeds, toasted
6 oz honey roasted peanuts
2 C cooked chicken, cut into small pieces
Mix first 6 ingredients. Pour over cooked pasta and let marinate for a few hours. Mix in other ingredients. Add spinach at the very last minute before serving. (I like leftovers, so I don't mix the spinach into the big bowl. I mix it with individual portions at serving time so the leftovers don't get slimy.)
I make half the recipe because it makes SO MUCH!
2/3 C oil
2/3 C teriyaki sauce
2/3 C white wine vinegar
6 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper
16 oz bow-tie pasta, cooked
10 oz bag fresh spinach
6 oz craisins
3 cans mandarin oranges, drained
2 cans water chestnuts, drained
1/2 C fresh parsley
1 bunch green onions
1/4 C sesame seeds, toasted
6 oz honey roasted peanuts
2 C cooked chicken, cut into small pieces
Mix first 6 ingredients. Pour over cooked pasta and let marinate for a few hours. Mix in other ingredients. Add spinach at the very last minute before serving. (I like leftovers, so I don't mix the spinach into the big bowl. I mix it with individual portions at serving time so the leftovers don't get slimy.)
Wednesday, April 30, 2008
Spaghetti Pasta Salad
Perfect and easy if your asked to bring a "salad" to the next BB-Q.
Spaghetti noodles
Italian salad dressing
Tomatoes
Cucumbers
Green onions
Green peppers
Salad Supreme (spice section)
Cook and drain spaghetti. Dice tomatoes, cucumbers, onion, and green peppers. Combine with spaghetti and Italion dressing. Then add plenty of Salad Supreme.
All amounts are to taste. Refridgerate several hours.
Spaghetti noodles
Italian salad dressing
Tomatoes
Cucumbers
Green onions
Green peppers
Salad Supreme (spice section)
Cook and drain spaghetti. Dice tomatoes, cucumbers, onion, and green peppers. Combine with spaghetti and Italion dressing. Then add plenty of Salad Supreme.
All amounts are to taste. Refridgerate several hours.
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