Home » Archives for admin » Page 74
Author

admin

Uncategorized

PARMESAN CHICKEN STUFFED PEPPERS RECIPE

by admin
written by admin
Ingredients:
3 cups shredded mozzarella, divided 🧀
1/2 cup freshly grated Parmesan, plus more for serving 🧀
3 cloves garlic, minced 🧄
1 1/2 cups marinara 🍅
1 tablespoon freshly chopped parsley, plus more for garnish 🌿
Pinch of crushed red pepper flakes 🌶️
Kosher salt 🧂
Freshly ground black pepper 🌶️
12 oz. fresh or frozen breaded chicken, cooked according to the package 🍗
4 bell peppers, halved and seeds removed 🌶️
1/2 cup chicken broth 🍲
Directions:
Preheat the oven to 400ºF.
In a large bowl, combine 2 cups of mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes. Season with salt and pepper. Stir until combined, then gently fold in the cooked chicken.
Spoon the mixture into halved bell peppers and sprinkle with the remaining 1 cup of mozzarella.
Pour chicken broth into the baking dish (to help the peppers steam) and cover with foil.
Bake until peppers are tender, 55 minutes to 1 hour.
Uncover and broil for 2 minutes.
Garnish with parsley and more Parmesan before serving.
Get ready to enjoy a burst of cheesy goodness and savory chicken in every bite! Share this recipe with your friends who appreciate a flavorful meal.
0 comment
0 FacebookTwitterPinterestEmail
Uncategorized

POTATO FRITTERS

by admin
written by admin

Ingredients :

°800 grams of potatoes

°2 eggs

°100 grams of cooked pork

°100 grams of cheese

°1/2 onion

°parsley

°salt

°Pepper

°50g (12 cups) flour

°olive oil

Methods:

Cut the potatoes and put them in a bowl. Add the eggs, cooked ham, cheese, onion, parsley, pepper, salt and flour and mix everything well.

Pour the olive oil into the pan and start adding the mixture by flattening it with a spoon.

Fry the pancakes until golden brown on both sides.

More recipes like this:

An easy recipe for potato pancakes

Sicilian potato pancakes

Twice Baked Potato Casserole !

0 comment
0 FacebookTwitterPinterestEmail
Uncategorized

Italian Stromboli

by admin
written by admin

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6 to 8 servings
Ingredients
1 (11-ounce) can thin crust refrigerated pizza dough
1/3 cup pizza sauce plus extra for dipping
1/2 cup sliced pepperoni about 2.5 ounces
1 cup cooked crumbled ground Italian sausage
2 cups shredded mozzarella cheese

Instructions

Preheat the oven to 400° F and line a large baking sheet with parchment paper. Open the can of pizza dough and stretch it thin and even on the parchment. Top with sauce, pepperoni, cooked sausage, and mozzarella cheese. Starting on one side, carefully roll the dough like a jelly roll. Slide to the middle of the parchment so that the seam is on the bottom. Cut several diagonal slits into the crust. Bake for 15 to 20 minutes or until deep golden brown. Served warm with extra sauce for dipping.

0 comment
0 FacebookTwitterPinterestEmail
Uncategorized

FRUIT SALAD TO DIE FOR!

by admin
written by admin

Ingredients

2 cups strawberries sliced
2 cans sliced peaches (15 oz. each) – one can reserve the juices, the other one drained
1 can mandarin orange segments (11 oz.) – drained
1 can pineapple chunks (15 oz.) – drained
2 bananas sliced
1 green or red apple – cored and diced
1 ½ cups blueberries – washed and drained
1 ½ cups purple grapes – washed and cut in half
1 lemon
3 tablespoons instant vanilla pudding mix (regular or sugar free)

Directions

Zest the lemon.

Drain one of the cans of peaches and capture the juices into a large bowl. Place the peaches in a separate bowl.

Stir the 3 Tbsp. vanilla pudding mix into the juice.

Drain remaining can of peaches, mandarin oranges, and pineapple chunks. (The juice is not necessary from these other canned fruits.)

Add all fruit and lime zest to the pudding mixture. Gently stir to combine.

Chill at least 30 minutes before serving.

Notes
• Feel free to substitute fruits: I love adding raspberries and blackberries when they are in season! Also, add a bit of coconut flakes if you like.

• Use fresh fruit over canned if you have it on hand. Just make sure that you reserve the juices from one can of fruit to mix with pudding. It does not have to be peaches if you are using fresh peaches.

• If using fresh peaches, peel them, and toss with a small amount of lemon juice or lime juice to prevent them from turning brown.

0 comment
0 FacebookTwitterPinterestEmail
Uncategorized

FRENCH ONION BEEF AND NOODLES

by admin
written by admin

Creamy French Onion Beef and Noodles is a creamy, easy, and delicious one pot dinner! Your family will love this savory combo of tender beef and egg noodles!

advertisement

This post first appeared over at Eazy Peazy Mealz French Onion Beef and Noodles, where I’m a contributor. We first published this post in January of 2018 and it INSTANTLY became a reader fave! Now we are giving it a photo makeover as well as updating directions based on reader feedback!

I like to think of this recipe as kind of an upgraded beef stroganoff. Just adding a few extra ingredients like French onion soup, parmesan cheese, and crispy fried onions really take the flavor to another super hearty level. I’ll also say that this meal at first happened by complete accident! I had some beef stew meat to use up and basically just paired it with whatever else I happened to have on hand at the time as well. Now, this impromptu “man I really need to get to the grocery store” dinner, has become a part of our regular meal rotation. We all went back for seconds, it’s that good!

 

Ingredients:

▢2 Tablespoons Olive Oil
▢1 Pound Beef Stew Meat
▢1 Teaspoon Onion Powder
▢1 Teaspoon Garlic Powder
▢Salt & Pepper, To Taste
▢1 10.5 Ounce Can French Onion Soup
▢3 Cups Beef Broth
▢12 Ounces Egg Noodles
▢1/2 Cup Sour Cream
▢1/4 Cup Parmesan Cheese
▢1 Cup French Fried Onions

Instructions:

Heat the olive oil in a large pot over medium high heat.
Add the beef and season with the onion powder, garlic powder, salt, and pepper.
Cook for 3-5 minutes until beef is seared on all sides.
Add French onion soup an beef broth to the pot and bring to a simmer.
Simmer the beef on low for 10 minutes, then add the egg noodles and simmer for 10 more minutes, stirring occasionally until the noodles are tender.
Remove the pan from the heat.  Stir in the sour cream and parmesan cheese. Sprinkle with french onions as desired.

0 comment
0 FacebookTwitterPinterestEmail
Uncategorized

CROCKPOT BEEF TIPS & GRAVY

by admin
written by admin

Comfort food at its very best! Crockpot Beef Tips & Gravy is the perfect meal to deliver homemade flavors with the ease of a slow cooker.

advertisement

Ingredients :

1 1/2 lbs cubed beef (stew meat)
1 packet Dry Onion Soup Mix
1 can Cream of Mushroom Soup (although Cream of anything will work)
1 14 oz. can beef broth or stock
1 can Mushrooms, drained
Salt & Pepper

Instructions :

Add beef cubes to Crockpot, season with salt & pepper.
In bowl combine soup mix, soup, broth, and mushrooms. Stir to combine.
Dump mixed ingredients over top of beef, stir.
Cook on low 6-8 hours.
Serve over egg noodles or rice.

0 comment
0 FacebookTwitterPinterestEmail
Uncategorized

CHEESESTEAK EGGROLLS

by admin
written by admin
ingredients :
°1 pound minced meat
°1 tsp Worcestershire sauce
°Half a tsp salt
°Half teaspoon ground black pepper
°2 tablespoons butter
°1 yellow onion chopped
°½ chopped green pepper
°24 egg rolls
°12 slices of American cheese
°cup vegetable oil for frying
* Methods :
Step 1
 Heat fry pan on  heat. Cook beef, trimming as little as possible, until browned and still about the size of a pea, 5 to 7 minutes. Adding Worcestershire sauce, salt / pepper. Gently stir, then remove the mixture from the skillet.
Step 2
Melt the butter in the skillet. Add onions and peppers. Cook, stirring, until browned, 5 to 7 minutes. Return beef mixture to skillet and stir to combine. Let the filling cool while preparing the wrappers.
Step 3
Lay the egg roll wrappers on a flat surface. Put half a slice of American cheese on each. Add 3 tablespoons of the filling on top of each egg roll. Pull the lower left corner over the filling and fold the sides, wetting the edges with water as you go; roll tightly.
Step 4
Heat about 1 inch of oil in a large saucepan over medium-high heat. Add 3 to 4 egg rolls at a time and fry until browned, 3 to 4 minutes. Repeat the process with the rest of the egg rolls.
Enjoy !

 

0 comment
0 FacebookTwitterPinterestEmail
Uncategorized

SLOW COOKER CREAMY POTATO BACON SOUP

by admin
written by admin

Ingredients

  • 6 slices bacon, cut into 1/2 inch pieces
  • 1 onion, finely chopped
  • 2 (10.5 ounce) cans condensed chicken broth
  • 2 cups water
  • 5 large potatoes, diced
  • ½ teaspoon salt
  • ½ teaspoon dried dill weed
  • ½ teaspoon ground white pepper
  • ½ cup all-purpose flour
  • 2 cups half-and-half cream
  • 1 (12 fluid ounce) can evaporated milk

How To Make Slow Cooker Creamy Potato Bacon Soup

  1. Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
  2. Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
  3. In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.
0 comment

0 

0 comment
0 FacebookTwitterPinterestEmail
Uncategorized

Slow Cooker Beef Tips

by admin
written by admin
Ingredients:
2 pounds beef tips
1 packet dry onion soup mix
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) beef broth
1 onion, diced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
Salt and pepper to taste
2 tablespoons cornstarch
3 tablespoons water
Directions:
Place the beef tips in the slow cooker.
In a bowl, mix the dry onion soup mix, cream of mushroom soup, beef broth, diced onion, minced garlic, and Worcestershire sauce. Season with salt and pepper to taste.
Pour the mixture over the beef tips in the slow cooker.
Cook on low for 8 hours or on high for 4 hours, until the beef is tender.
In the last 30 minutes of cooking, mix cornstarch and water in a small bowl until smooth. Stir into the slow cooker to thicken the gravy.
Serve the beef tips and gravy over mashed potatoes, rice, or noodles.
Prep Time: 10 minutes | Cooking Time: 8 hours | Total Time: 8 hours 10 minutes
Kcal: 350 kcal | Servings: 6 servings
0 comment
0 FacebookTwitterPinterestEmail
Uncategorized

TACO PIZZA

by admin
written by admin

ngredients

  • 1 lb. ground beef
  • 1 envelope taco seasoning mix
  • 2 (8 oz.) cans Pillsbury crescent rolls
  • 1 (16 oz.) can refried beans (I used the jalapeño kind)
  • 2-3 cups shredded cheddar cheese or Mexican blend
  • 1/2 cup chopped tomatoes
  • 1/4 cup sliced black olives
  • 4 green onions, chopped
  • Heat oven to 375 degrees.

 

How To Make TACO PIZZA

Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions
Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust. Bake at 375 oven for 11 to 13 minutes or just until golden brown.
Microwave beans in a microwave safe bowl for 1 minute. Carefully spread beans over warm crust creating a thin layer.
Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion. Return to oven for 3-6 more minutes until cheese is melted. Serve immediately. Makes 12 main dish servings or 48 appetizers.

0 comment
0 FacebookTwitterPinterestEmail
Newer Posts
Older Posts