1 can (10 oz) Old El Paso® enchilada sauce
1 cup uncooked converted white rice
1 cup Old El Paso® Thick 'n Chunky salsa
2 cans (10 3/4 oz each) condensed cream of celery soup
1 can (15 oz) black beans, drained, rinsed
5 bone-in chicken breast halves with skin
Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Reserve 2 tablespoons enchilada sauce for brushing on chicken. In large bowl, mix remaining enchilada sauce, the uncooked rice, salsa, soup and beans; pour into baking dish.
Arrange chicken, skin side up, over rice mixture. Cover tightly with foil.
Bake 1 hour. Uncover; brush chicken with reserved 2 tablespoons enchilada sauce. Bake uncovered 1 hour longer or until chicken is fork-tender, its juices run clear and skin is slightly crisp.
www.bettycrocker.com
August 31, 2010
August 25, 2010
Paula Deen's skillet apple pie
Ingredients:
Oil, for frying
2 cans large buttermilk biscuits
1 (21-ounce) can apple pie filling
1/4 cup sugar, plus more for dusting
2 tablespoons ground cinnamon plus more for dusting
Flour, for rolling
Whipped cream, for garnish, optional
Confectioners’ sugar, for garnish, optional
Directions
Pour the oil into a large cast iron skillet about 1/2-inch up the sides and heat to about 350 degrees F.
Remove biscuits from cans, flour them and roll each 1 out to a 5-inch round. Place 1 heaping tablespoon of fruit filling on a round leaving a 1/2-inch edge all around. Place another rolled out round on top of the filling, pressing around the edges to seal. You should dip your fingers in water and wipe around the edge of the bottom biscuit to enable it to stick to the top biscuit. Dip end of dinner fork in flour and press continuously around edge to insure a proper seal. Repeat with remaining biscuits. Makes 8 or 10 pies depending on the amount in your biscuit can. Place 3 or 4 of the pies in the preheated cast iron skillet. Fry for about 2 minutes per side or until golden brown. Transfer to paper towels to drain and sprinkle with cinnamon and sugar while still hot. Serve with whipped cream and confectioners’ sugar, if desired.
Servings:
Prep Time:
Cook Time: 10 min
Difficulty: Easy
Show: Paula's Party
www.pauladeen.com
Oil, for frying
2 cans large buttermilk biscuits
1 (21-ounce) can apple pie filling
1/4 cup sugar, plus more for dusting
2 tablespoons ground cinnamon plus more for dusting
Flour, for rolling
Whipped cream, for garnish, optional
Confectioners’ sugar, for garnish, optional
Directions
Pour the oil into a large cast iron skillet about 1/2-inch up the sides and heat to about 350 degrees F.
Remove biscuits from cans, flour them and roll each 1 out to a 5-inch round. Place 1 heaping tablespoon of fruit filling on a round leaving a 1/2-inch edge all around. Place another rolled out round on top of the filling, pressing around the edges to seal. You should dip your fingers in water and wipe around the edge of the bottom biscuit to enable it to stick to the top biscuit. Dip end of dinner fork in flour and press continuously around edge to insure a proper seal. Repeat with remaining biscuits. Makes 8 or 10 pies depending on the amount in your biscuit can. Place 3 or 4 of the pies in the preheated cast iron skillet. Fry for about 2 minutes per side or until golden brown. Transfer to paper towels to drain and sprinkle with cinnamon and sugar while still hot. Serve with whipped cream and confectioners’ sugar, if desired.
Servings:
Prep Time:
Cook Time: 10 min
Difficulty: Easy
Show: Paula's Party
www.pauladeen.com
Turkey Tetrazzini
1 (10 3/4-ounce) can cream of mushroom soup
2/3 cup milk
1 (16-ounce) jar Alfredo sauce
3 1/2 cups chopped cooked turkey, chicken, or ham
12 ounces thin spaghetti, cooked
1 (10-ounce) package frozen petite peas, thawed
1 (8-ounce) package sliced fresh mushrooms
1 1/2 cups shredded baby Swiss cheese
1 cup shredded Parmesan cheese, divided
1/2 cup crushed garlic-and-onion seasoned croutons
1/4 teaspoon paprika
Preparation
Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15- x 10-inch baking dish.
Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.
Bake, covered, at 375° for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.
Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350° for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed.
Southern Living, NOVEMBER 2003
2/3 cup milk
1 (16-ounce) jar Alfredo sauce
3 1/2 cups chopped cooked turkey, chicken, or ham
12 ounces thin spaghetti, cooked
1 (10-ounce) package frozen petite peas, thawed
1 (8-ounce) package sliced fresh mushrooms
1 1/2 cups shredded baby Swiss cheese
1 cup shredded Parmesan cheese, divided
1/2 cup crushed garlic-and-onion seasoned croutons
1/4 teaspoon paprika
Preparation
Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15- x 10-inch baking dish.
Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.
Bake, covered, at 375° for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.
Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350° for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed.
Southern Living, NOVEMBER 2003
August 23, 2010
Buttermilk blueberry pancakes
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon baking powder
2 cups buttermilk
2 eggs, lightly beaten
1 tablespoon canola oil
1 cup fresh or frozen blueberries
Butter, optional
Syrup, optional
Directions
In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. Combine the buttermilk, eggs and oil. Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle 1 tablespoon blueberries on each pancake. Turn when bubbles form on top. Cook until the second side is golden brown. Serve with butter and syrup if desired. Yield: 12 pancakes
www.tasteofhome.com
1 tablespoon sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon baking powder
2 cups buttermilk
2 eggs, lightly beaten
1 tablespoon canola oil
1 cup fresh or frozen blueberries
Butter, optional
Syrup, optional
Directions
In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. Combine the buttermilk, eggs and oil. Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle 1 tablespoon blueberries on each pancake. Turn when bubbles form on top. Cook until the second side is golden brown. Serve with butter and syrup if desired. Yield: 12 pancakes
www.tasteofhome.com
Buttermilk blueberry pancakes
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon baking powder
2 cups buttermilk
2 eggs, lightly beaten
1 tablespoon canola oil
1 cup fresh or frozen blueberries
Butter, optional
Syrup, optional
Directions
In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. Combine the buttermilk, eggs and oil. Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle 1 tablespoon blueberries on each pancake. Turn when bubbles form on top. Cook until the second side is golden brown. Serve with butter and syrup if desired. Yield: 12 pancakes
www.tasteofhome.com
1 tablespoon sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon baking powder
2 cups buttermilk
2 eggs, lightly beaten
1 tablespoon canola oil
1 cup fresh or frozen blueberries
Butter, optional
Syrup, optional
Directions
In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. Combine the buttermilk, eggs and oil. Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle 1 tablespoon blueberries on each pancake. Turn when bubbles form on top. Cook until the second side is golden brown. Serve with butter and syrup if desired. Yield: 12 pancakes
www.tasteofhome.com
August 22, 2010
Whipped cream
•1 cup heavy cream
•1/4 cup sugar
•1 teaspoon vanilla
Preparation:
Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie or dollop on bread pudding, gingerbread, cobblers, or other desserts.
•1/4 cup sugar
•1 teaspoon vanilla
Preparation:
Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie or dollop on bread pudding, gingerbread, cobblers, or other desserts.
August 20, 2010
Greek Macaroni - PASTITSIO ATHENS
1 pound of lean ground lamb
1 pound of lean ground beef
2 onions, finely minced
4 cloves garlic, through press
4 tablespoons of melted butter
3 tablespoons of extra virgin olive oil
1 1/2 teaspoon of salt
3/4 teaspoon of ground black pepper
1/2 cup of wine, dry (optional)
One 8 ounce can of tomato sauce
1 can of tomato paste
1 1/2 cup of water
1 tablespoon of crushed Greek oregano
1 1/2 pound of Greek long macaroni or ziti
3 cups of grated Kefalotiri cheese
8 ounces of feta cheese, crumbled
12 eggs, beaten until fluffy
1 quart of milk
Chopped parsley
Sauté meats and onion in 1 tablespoon butter and 1 tablespoon olive oil. Add salt, pepper, garlic, oregano, tomato sauce and paste, wine, water; simmer 45 minutes until thickened. Cook macaroni in salted water until al dente; drain, rinse with cold water, drain, add rest of melted butter and olive oil. Mix. When sauce is done, place half macaroni in non-stick sprayed 14x11 inch baking dish. Sprinkle 1/3 cheese, cover with meat mixture, spread evenly. Sprinkle 1/3 more cheeses and add rest of macaroni. Beat eggs well and add milk. Carefully pour over macaroni; stick knife down several places to allow egg mixture to blend (do NOT stir). Top with remaining cheeses, dust with chopped parsley. Bake at 350ºF. for 35-40 minutes until top is a golden brown and firm when tested with knife. Let stand 20 minutes. Cut into squares. Serves 12 or more.
1 pound of lean ground beef
2 onions, finely minced
4 cloves garlic, through press
4 tablespoons of melted butter
3 tablespoons of extra virgin olive oil
1 1/2 teaspoon of salt
3/4 teaspoon of ground black pepper
1/2 cup of wine, dry (optional)
One 8 ounce can of tomato sauce
1 can of tomato paste
1 1/2 cup of water
1 tablespoon of crushed Greek oregano
1 1/2 pound of Greek long macaroni or ziti
3 cups of grated Kefalotiri cheese
8 ounces of feta cheese, crumbled
12 eggs, beaten until fluffy
1 quart of milk
Chopped parsley
Sauté meats and onion in 1 tablespoon butter and 1 tablespoon olive oil. Add salt, pepper, garlic, oregano, tomato sauce and paste, wine, water; simmer 45 minutes until thickened. Cook macaroni in salted water until al dente; drain, rinse with cold water, drain, add rest of melted butter and olive oil. Mix. When sauce is done, place half macaroni in non-stick sprayed 14x11 inch baking dish. Sprinkle 1/3 cheese, cover with meat mixture, spread evenly. Sprinkle 1/3 more cheeses and add rest of macaroni. Beat eggs well and add milk. Carefully pour over macaroni; stick knife down several places to allow egg mixture to blend (do NOT stir). Top with remaining cheeses, dust with chopped parsley. Bake at 350ºF. for 35-40 minutes until top is a golden brown and firm when tested with knife. Let stand 20 minutes. Cut into squares. Serves 12 or more.
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