Pillsbury.com
3 cups uncooked rotini pasta (8 oz)
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1 teaspoon garlic powder
1/2 teaspoon salt
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz) tomato sauce
1 tablespoon sugar
1 cup shredded American-Cheddar cheese blend (4 oz)
DIRECTIONS
1. Heat oven to 350°F. Cook and drain pasta as directed on package.
2. Meanwhile, in 10-inch skillet, cook beef, onion, garlic powder and salt over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
3. Stir in tomatoes, tomato sauce, sugar and pasta. Pour into ungreased 8-inch square (2-quart) glass baking dish.
4. Cover dish with foil. Bake 30 to 40 minutes or until bubbly around edges. Sprinkle with cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
May 15, 2010
Hamburgewr Hot dish
Pillsbury.com
3 cups uncooked rotini pasta (8 oz)
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1 teaspoon garlic powder
1/2 teaspoon salt
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz) tomato sauce
1 tablespoon sugar
1 cup shredded American-Cheddar cheese blend (4 oz)
DIRECTIONS
1. Heat oven to 350°F. Cook and drain pasta as directed on package.
2. Meanwhile, in 10-inch skillet, cook beef, onion, garlic powder and salt over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
3. Stir in tomatoes, tomato sauce, sugar and pasta. Pour into ungreased 8-inch square (2-quart) glass baking dish.
4. Cover dish with foil. Bake 30 to 40 minutes or until bubbly around edges. Sprinkle with cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
3 cups uncooked rotini pasta (8 oz)
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1 teaspoon garlic powder
1/2 teaspoon salt
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz) tomato sauce
1 tablespoon sugar
1 cup shredded American-Cheddar cheese blend (4 oz)
DIRECTIONS
1. Heat oven to 350°F. Cook and drain pasta as directed on package.
2. Meanwhile, in 10-inch skillet, cook beef, onion, garlic powder and salt over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
3. Stir in tomatoes, tomato sauce, sugar and pasta. Pour into ungreased 8-inch square (2-quart) glass baking dish.
4. Cover dish with foil. Bake 30 to 40 minutes or until bubbly around edges. Sprinkle with cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
May 14, 2010
Strawberry Rhubarb Pie
By Pillsbury.com
2 cups frozen strawberries, thawed, drained and juice reserved
1 cup granulated sugar
2 tablespoons cornstarch
3 cups chopped frozen rhubarb (partially thawed)
2 tablespoons cold butter, cut into small pieces
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 egg yolk, beaten
1 tablespoon water
3 tablespoons coarse sugar
DIRECTIONS
1. Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
2. In large bowl, place reserved strawberry juice. In small bowl, mix granulated sugar and cornstarch; whisk into reserved strawberry juice. Stir in rhubarb and strawberries; spoon into crust-lined pie plate. Dot with butter.
3. To make lattice top, cut second crust into 1/2-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim. Seal and flute. In small bowl, mix egg yolk and water. Brush lattice strips with egg yolk mixture; sprinkle with sugar.
4. Bake 20 minutes; cover edge of crust with strips of foil to prevent excessive browning. Bake 20 to 30 minutes longer or until golden brown. Cool at least 2 hours before serving.
2 cups frozen strawberries, thawed, drained and juice reserved
1 cup granulated sugar
2 tablespoons cornstarch
3 cups chopped frozen rhubarb (partially thawed)
2 tablespoons cold butter, cut into small pieces
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 egg yolk, beaten
1 tablespoon water
3 tablespoons coarse sugar
DIRECTIONS
1. Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
2. In large bowl, place reserved strawberry juice. In small bowl, mix granulated sugar and cornstarch; whisk into reserved strawberry juice. Stir in rhubarb and strawberries; spoon into crust-lined pie plate. Dot with butter.
3. To make lattice top, cut second crust into 1/2-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim. Seal and flute. In small bowl, mix egg yolk and water. Brush lattice strips with egg yolk mixture; sprinkle with sugar.
4. Bake 20 minutes; cover edge of crust with strips of foil to prevent excessive browning. Bake 20 to 30 minutes longer or until golden brown. Cool at least 2 hours before serving.
May 13, 2010
Lemon rasberry pie
By Pillsbury.com
Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
2 tablespoons Fisher® Chef's Naturals® finely chopped pecans
Filling
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 cup water
2 tablespoons LAND O LAKES® Butter
1 egg yolk, beaten
1/4 to 1/3 cup lemon juice
Topping
2 package (3 oz) cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon lemon extract
1 container (8 oz) frozen whipped topping, thawed
1 tablespoon milk
3 cups fresh raspberries, or frozen (thawed) raspberries without syrup, dried on paper towels
Mint sprigs, if desired
DIRECTIONS
1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate--except press pecans in bottom of crust. Generously prick crust with fork. Bake 9 to 11 minutes or until light golden brown. Cool 15 minutes.
2. Meanwhile, in 1-quart saucepan, mix granulated sugar and cornstarch. Stir in water, butter and egg yolk. Cook over medium heat, stirring constantly, until mixture boils and thickens. Boil 1 minute. Remove from heat. Stir in lemon juice. Pour into cooled baked shell. Refrigerate 1 hour.
3. In small bowl with electric mixer, beat cream cheese, powdered sugar and lemon extract on medium speed until smooth. On low speed, beat in whipped topping until well blended. Beat in milk until topping mixture is smooth and spreading consistency. Spread thin layer of topping around edge of crust over cooled filling.
4. Reserve 8 whole raspberries for garnish. Arrange remaining raspberries over top of filling. Spoon and gently spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries. Refrigerate 2 hours before serving. Cover and refrigerate any remaining pie.
Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
2 tablespoons Fisher® Chef's Naturals® finely chopped pecans
Filling
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 cup water
2 tablespoons LAND O LAKES® Butter
1 egg yolk, beaten
1/4 to 1/3 cup lemon juice
Topping
2 package (3 oz) cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon lemon extract
1 container (8 oz) frozen whipped topping, thawed
1 tablespoon milk
3 cups fresh raspberries, or frozen (thawed) raspberries without syrup, dried on paper towels
Mint sprigs, if desired
DIRECTIONS
1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate--except press pecans in bottom of crust. Generously prick crust with fork. Bake 9 to 11 minutes or until light golden brown. Cool 15 minutes.
2. Meanwhile, in 1-quart saucepan, mix granulated sugar and cornstarch. Stir in water, butter and egg yolk. Cook over medium heat, stirring constantly, until mixture boils and thickens. Boil 1 minute. Remove from heat. Stir in lemon juice. Pour into cooled baked shell. Refrigerate 1 hour.
3. In small bowl with electric mixer, beat cream cheese, powdered sugar and lemon extract on medium speed until smooth. On low speed, beat in whipped topping until well blended. Beat in milk until topping mixture is smooth and spreading consistency. Spread thin layer of topping around edge of crust over cooled filling.
4. Reserve 8 whole raspberries for garnish. Arrange remaining raspberries over top of filling. Spoon and gently spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries. Refrigerate 2 hours before serving. Cover and refrigerate any remaining pie.
May 12, 2010
Roasted carrots, onions & peppers
1 pound carrots, peeled and thinly sliced
2 medium onions, thinly sliced
2 sweet red peppers cut into 1/4-inch slices
2 tablespoons fat-free Italian dressing
1/2 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
2 tablespoons balsamic vinegar
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Method
Preheat oven to 375 degrees. Line a large shallow baking pan with foil and spray with nonstick cooking spray. In a large bowl toss all ingredients together; spread on prepared baking sheet. Roast for 25 to 30 minutes, tossing after 15 minutes, until nicely browned and caramelized. Serve as a side dish, hot or at room temperature.
Notes: This flavorful recipe is a sure-fire winner with any main dish.
Number of Servings: 6-8
2 medium onions, thinly sliced
2 sweet red peppers cut into 1/4-inch slices
2 tablespoons fat-free Italian dressing
1/2 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
2 tablespoons balsamic vinegar
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Print This Recipe
Add to my Recipe File
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Method
Preheat oven to 375 degrees. Line a large shallow baking pan with foil and spray with nonstick cooking spray. In a large bowl toss all ingredients together; spread on prepared baking sheet. Roast for 25 to 30 minutes, tossing after 15 minutes, until nicely browned and caramelized. Serve as a side dish, hot or at room temperature.
Notes: This flavorful recipe is a sure-fire winner with any main dish.
Number of Servings: 6-8
May 11, 2010
Dill sauced salmon
1 salmon fillet (about 2 pounds)
1 to 1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon onion salt
1 small onion, sliced and separated into rings
6 lemon slices
1/4 cup butter
DILL SAUCE:
1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon dill weed
1/4 teaspoon garlic salt
Pepper to taste
Directions
Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,
Bake at 350° for 20 minutes. Open foil. Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork.
Combine the sauce ingredients until smooth. Serve with salmon. Yield: 6 servings.
1 to 1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon onion salt
1 small onion, sliced and separated into rings
6 lemon slices
1/4 cup butter
DILL SAUCE:
1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon dill weed
1/4 teaspoon garlic salt
Pepper to taste
Directions
Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,
Bake at 350° for 20 minutes. Open foil. Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork.
Combine the sauce ingredients until smooth. Serve with salmon. Yield: 6 servings.
May 10, 2010
Bacon fried rice
2 medium leeks (white portion only), chopped
1 medium onion, chopped
2 tablespoons olive oil
4-1/2 cups cooked rice
1/2 teaspoon salt
1 egg, lightly beaten
5 bacon strips, cooked and crumbled
Pepper to taste
Directions
In a large skillet, saute leeks and onion in oil until tender, about 10 minutes. Add the rice and salt; cook until lightly browned, stirring frequently. Quickly stir in the egg until blended; cook and stir until egg is completely cooked.Sprinkle with the bacon and pepper. Yield: 6 servings
1 medium onion, chopped
2 tablespoons olive oil
4-1/2 cups cooked rice
1/2 teaspoon salt
1 egg, lightly beaten
5 bacon strips, cooked and crumbled
Pepper to taste
Directions
In a large skillet, saute leeks and onion in oil until tender, about 10 minutes. Add the rice and salt; cook until lightly browned, stirring frequently. Quickly stir in the egg until blended; cook and stir until egg is completely cooked.Sprinkle with the bacon and pepper. Yield: 6 servings
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