In 10-inch skillet, mix broth and gravy until well blended.
Heat to boiling.
Stir in noodles, carrots, peas, sour cream, nutmeg and pepper.
Return to boiling.
Reduce heat to low; cover and simmer 10 minutes.
Stir in turkey.
Cook 3 to 4 minutes, stirring occasionally, until noodles and vegetables are tender.
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Vind ik leuk: Vind-ik-leuk Aan het laden...
In 10-inch skillet, heat cooking sauce, butter, water, and salt and pepper (as desired) to boiling.
Stir in pasta; reduce heat to medium.
Cover; cook about 10 minutes, stirring occasionally, until pasta is tender.
Stir in chicken and cheese.
Top with tomato and bread crumbs.
Serve immediately.
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Vind ik leuk: Vind-ik-leuk Aan het laden...
In Dutch oven or large saucepot, heat water, 1 can of the evaporated milk, the salt, garlic and pasta to simmering over medium heat.
Simmer 12 to 14 minutes, stirring frequently, until pasta is tender.
In medium bowl, beat remaining can of evaporated milk and the cornstarch; stir in chicken and artichoke hearts.
Add to mixture in Dutch oven; return to simmering, and continue to simmer 1 to Minutes or until thickened and mixture coats back of spoon.
Remove from heat; stir in half of the cheese and the lemon juice.
Stir until cheese melts, then add remaining cheese (reserving ¼ cup for serving, if desired) and butter; stir again.
Add spinach, and stir until wilted.
Sprinkle with pepper and serve with reserved cheese.
Quick Variation:
Baby kale or chard makes a great stand-in for spinach in this recipe.
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Vind ik leuk: Vind-ik-leuk Aan het laden...
In 12-inch skillet, heat oil over medium heat.
Add garlic; cook about 30 seconds, stirring occasionally, until softened.
Stir in marinara sauce and water.
Cover; heat to boiling over medium heat.
Add fettuccine and green beans; stir to separate fettuccine.
Return to boiling.
Cover; boil 3 to 5 minutes or until beans are tender.
Remove from heat.
Sprinkle with cheese.
Cover; let stand 2 minutes or until cheese is melted.
Time-saver:
To quickly thaw the green beans, place them in a colander or strainer, then rinse with cool water until thawed. Drain well.
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Heat oven to 425°F.
Spray 15x10x1-inch pan with cooking spray.
Place mushrooms, onion, bell pepper and zucchini in single layer in pan.
Spray with cooking spray.
Sprinkle with salt and red pepper.
Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.
Divide cheese evenly among taco shells.
Top with vegetables and salsa.
Sprinkle with cilantro.
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Heat oven to 425°F.
Cut 4 (18×12-inch) sheets of heavy-duty foil.
Divide radish and asparagus evenly among and on center of each sheet of foil.
Sprinkle each with 1 tablespoon of the sherry and ⅛ teaspoon of the salt.
Top with fish.
Bring up 2 sides of foil so edges meet.
Seal edges, making tight ½-inch fold; fold again, allowing space for heat circulation and expansion.
Fold other sides to seal.
Place packets on ungreased cookie sheet.
Bake about 15 minutes or until fish flakes easily with fork.
Meanwhile, place parsley paste ingredients in blender.
Cover; blend on medium to high speed, stopping blender frequently to scrape sides, until smooth.
Place packets on plates.
Cut large X across top of each packet; carefully fold back foil.
Spoon about 2 tablespoons parsley paste over each serving.
Garnish with pine nuts.
*
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Vind ik leuk: Vind-ik-leuk Aan het laden...
Heat oven to 425°F.
Cut 4 (18×12-inch) sheets of heavy-duty foil.
Make couscous as directed on box using 2 teaspoons oil; stir.
Divide evenly onto center of foil sheets (about ½ cup each).
Place 1 tuna steak on top of couscous for each packet.
Sprinkle each tuna steak with ½ teaspoon of the dill, ¼ teaspoon of the salt and ⅛ teaspoon of the pepper.
ln medium bowl, toss vegetables ingredients; divide evenly around couscous.
Bring up 2 sides of foil so edges meet.
Seal edges, making tight 1-inch fold; fold again, allowing space for heat circulation and expansion.
Fold other sides to seal.
Place packets in ungreased 15x10x1-inch pan.
Bake about 20 minutes or until tuna flakes easily with fork and vegetables are tender.
To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.
Make it ahead :
You can prepare these packets the night before and then simply pop them into the oven after work. Increase the bake time to about 35 minutes since they will be coming right from the refrigerator.
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Vind ik leuk: Vind-ik-leuk Aan het laden...
Heat oven to 450°F.
In 1-quart saucepan, heat broth to boiling over high heat.
Stir in rice.
Reduce heat to low; cover and simmer 5 minutes or until most of broth is absorbed.
Stir in carrots.
Meanwhile, cut 2 (18×12-inch) sheets of heavy-duty foil; spray with cooking spray.
Place fish fillet on center of each sheet.
Sprinkle with lemon-pepper seasoning; top with chives.
Arrange lemon slices over fish.
Spoon rice mixture around each fish fillet.
Bring up 2 sides of foil over fish so edges meet.
Seal edges, making tight ½-inch fold; fold again, allowing space for heat circulation and expansion.
Fold other sides to seal.
Place packets in ungreased 15×10-1-inch pan.
Bake 16 to 20 minutes or until fish flakes easily with fork.
Place packets on plates.
Cut large X across top of each packet; carefully fold back foil.
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In 12-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
Stir in all remaining ingredients except cheese and basil.
Heat to boiling, stirring occasionally.
Reduce heat to medium; simmer uncovered about 10 minutes, stirring occasionally, until pasta is tender.
Remove from heat; sprinkle with cheese.
Cover; let stand 2 to Minutes or until cheese is melted.
Sprinkle with basil.
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Fill 12-inch nonstick skillet half full with water (about 6 cups).
Heat to boiling.
Add tortellini; cook uncovered minimum time as directed on bag, stirring occasionally.
Drain.
In 1-cup measuring cup, stir ¾ cup water and the flour with whisk until smooth; pour into same skillet.
Stir in beer, green onions, chili sauce, mustard and salt.
Heat to boiling.
Reduce heat; simmer uncovered 1 minute, stirring constantly, until thickened.
Gently fold in tortellini and kielbasa.
Cover; cook over medium-low heat about 5 minutes or until kielbasa is hot.
Fold in cheese, ½ cup at a time, until melted.
Remove from heat; top with roasted peppers
Quick Variation:
Add 1 cup frozen sweet peas with the kielbasa.
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Vind ik leuk: Vind-ik-leuk Aan het laden...
Home recipes Pagina 1065
