lasagna rollups

Lasagna Roll-ups

1 lb ground beef 1 16 oz spaghetti sauce 1/4 cup A-1® Steak Sauce 1/2 tsp dried basil 1 15oz contain ricotta cheese 1 egg, beaten 1/4 cup parmesan cheese, grated and divided 8 lasagna noodles 2 cups mozzarella cheese, shredded chopped fresh parsley, for garnish 1 Cook ground beef in skillet over medium-high heat, stirring occasionally to break up meat; drain. 2 Mix spaghetti sauce, steak sauce and basil in small bowl; stir half the sauce mixture into beef. In another bowl, mix ricotta cheese, egg and 2 tablespoons Parmesan cheese. 3 Spread about 1/4 cup ricotta mixture on each lasagna noodle. Top with about 1/3 cup beef mixture and 1/4 cup mozzarella cheese. Roll up each noodle from short end; stand on end in greased 2-quart casserole. Pour remaining sauce over noodles. Sprinkle with remaining Parmesan cheese. 4 Bake at 350°F for 45 minutes or until hot and bubbly. Garnish with chopped parsley. Serve with additional Parmesan cheese if desired. 5 NUTRITIONAL INFORMATION per serving calories, 73 g protein, 75 g carbohydrate, 67 g total fat, 31 g saturated fat, 253 mg cholesterol, 1676 mg sodium, 3 g dietary fiber, TIME Preparation Time : 15 mins. Cook Time : 55 mins. Total Time : 1 hr. 10 mins. Servings: 4

THE BEST Corn Chowder

rrrRobin's Corn Chowder

1 cup butter 1 small onion, diced 1 small carrot, finely diced 1 small stalk celery diced tomatoes 1 clove garlic minced 1/2 cup flour 3 cups white whole kernel corn 3 cups chicken stock 2 cups half and half cream pinch freshly pinched nutmeg kosher salt freshly ground black pepper 1 Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. 2 Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature. 3 Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. 4 Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick. 5 In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the souop, stirring until the butter melts

autumn evening supper

Autumn Evening Supper

1 1/2 quarts cooked potatoes 7 slices american cheese, chopped 1/4 cup green onion, sliced 1/4 cup Kraft Gold Blend Italian Dressing, or comparable 2 Tbs chopped pimiento, optional 1 lb kielbasa or smoked sausage, cut into 6 equ. pcs 3 slices american cheese, cut in half diagonly 1 Combine potatoes, chopped cheese, onion, dressing and pimineto. Mix lightly. 2 Top with the kielbasa or sauge. Bake 350 for 30 minutes. Top w/3 slices cut in half diagonally. Arrange prettily. Continue Baking til cheese melts.

Pam Barlow's Slow Cooker Swiss Steak

Round Steak--tenderized 1 or 2 onion, sliced, separated 1 celery, chopped 1 carrots, sliced thick 1 can 15 oz tomato sauce or 1 small can tomato sauce and 1 pint tomatoes diced, Pam's prefered way 1 dredge tenderized round steak through flour and s/p mixture. 2 layer onions, sliced and separate in bottom of slow cooker. Top with steak, cut into serving-size portions. Add tomatoes, carrots. 3 Cover. Cook on HI for 3-5 hours or on LOW 8-10 hours....Slow cooking is best 4 serve with mashed potatoes, corn.

GMA dorito casserole

Charlie Gibson's Doritos Casserole

seen on GMA 13 oz bag doritos, save 2 cups for topping 2 Tbs onion grated 10 oz chili with beans 15 oz enchilladas sauce 8 oz tomatoe sauce 1- 1/2 cup shredded cheddar cheese topping 2 cups doritoes crushed 1/2 cup shredded cheddar cheese 1- 1/4 cup sour cream 1 o Preheat oven to 375 degrees. o Crumble 6 cups of Doritos with your hands into a large mixing bowl. o Add the onion, the chili, the enchilada sauce, tomato sauce and 1½ cups of cheddar cheese to the crumbled Doritos. Stir with a rubber spatula to combine. Place mixture into an 8½ x 11-inch oven-proof casserole dish. o Bake for 20 minutes. o Remove from the oven. Spread the sour cream over the top of the casserole with a large spoon or rubber spatula. Top with remaining 2 cups Doritos. Then sprinkle with the 1/2 cup of the cheddar cheese. o Bake for another five minutes and serve.

taco bell's burrito supreme

Taco Bell's Burrito Supreme

1 lb ground beef 1/4 cup flour 1 Tbs chili powder 1 tsp salt 1/2 tsp dried minced onions 1/2 tsp paprika 1/4 tsp onion powder dash garlic powder 1/2 cup water 1 16 oz can refriend beans 8 10" flour tortilla 1/2 cup enchilada sauce 3/4 cup sour cream 2 cups shredded lettuce 2 cups cheddar cheese, shredded 1 medium tomato, diced 1/2 cup yellow onion, diced In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder, and garlic powder. Thoroughly mix the ingredients into the ground beef. Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well and break up the meat as it cooks. Heat for 5 to 6 minutes, or until browned with a pasty texture. Heat the refried beans in a microwave set on high temperature for 1 1/2 to 2 minutes. Place the flour tortillas on a plate and cover with plastic wrap. Heat the tortillas for 30 to 45 seconds in the microwave on high temperature. Build each burrito by first spreading about 1/4 cup of refried beans on the center of a heated flour tortilla. Spread one-eighth of the meat mixture over the beans, then pour about a tablespoon of the enchilada sauce over the meat. Spread about 1 1/2 tablespoons of sour cream onto the burrito. Top with some of the lettuce, cheese, tomato, and onion. Fold the end of the tortilla closest to you over the filling ingredients. Fold either the left or right end over next. Then fold the top edge over the filling. Serve immediately.

BYU

Byu Navajo Tacos

1 cup warm water 1 Tbs yeast 1 Tbs sugar 1 tsp salt 4 Tbs nonfat dry milk 2 3/4 cups bread flour 6 cups beef chili 3 cups shredded lettuce 1 1/2 cups shredded cheddar cheese 1 cup sour cream or ranch dressing 3 tomatoes, diced salsa 1 Prepare the fry bread: Soften yeast in warm water. Add sugar, salt, dry milk, and bread flour and knead the mixture into soft dough. In a greased bowl, allow dough to rise until it doubles. Turn the dough out onto a floured surface; punch it down and let it relax about five minutes. Roll the dough to a thickness of 1/4 inch and cut it into six circles with a diameter of six inches each. Allow circles to rise another 15 to 20 minutes. Fry dough circles in hot oil until golden brown. 2 Serve fry bread warm, topped with generous amounts of chili, lettuce, cheese, sour cream, tomatoes, and salsa. Servings: 6

Higbee's Maurice Salad

Maurice Salad and Dressing

6 cups diced iceberg lettuce 4 oz cooked ham, julienned 4 oz cooked turkey, julienned 4 oz swiss cheese, julienned 1 tsp chopped sweet pickles DRESSING 1 cup mayonnaise 1 hard boiled egg, chopped 2 Tbs chopped parsley 1 tsp vinegar 1 Salad: Combine all ingredients. Mix with Classic Maurice Dressing and place in a bowl lined with lettuce leaves. 2 Dressing: Combine and mix: Servings: 4 Gerry and I would ALWAYS go to Higbee's to eat this salad.....

tony roma's onion loaf....love these

Onion Ring Loaf (Ala Tony Roma's)

4 white onions, (4 to 6) 1 cup Milk 3 Eggs, beaten Salt 2 cups Pancake mix, about Oil Parsley 1 Slice onions crosswise and separate into rings. Combine milk, eggs and salt to taste in mixing bowl. Soak onion rings in mixture 30 minutes. Place pancake mix in shallow bowl. Heat oil for frying in skillet to 375 degrees. Remove onion rings from milk mixture, dip in pancake mix and place in hot oil. Fry rings until golden brown. 2 Drain fried onion rings on paper towels. Pack fried onion rings solidly, but loosely, without pressing, into 8x4-inch loaf pan Bake at 400 degrees 10 to 15 minutes. Turn onto serving plate. Garnish with parsley. Servings: 4

OG parmesan crusted chicken

Olive Garden Parmesan Crusted Chicken

1 cup plain bread crumbs 2 Tbs flour 1/4 cup Kraft Parmesan Cheese 1 cup milk 6 1/2" thick pieces of chicken breast strips, chicken tenders vegetable oil for frying 2 cups dry bowtie pasta 2 Tbs butter 3 Tbs olive oil 2 tsp crushed garlic 1/2 cup apple juice 1/4 cup water 2 Tbs flour 3/4 cup half and half 3/4 cup sour cream 1/2 tsp salt 1/8 tsp basil leaves 3/4 cup mild asiago cheese, finely grated GARNISH 4 broccoli Florets, lightly steamed 2 white mushrooms, quartered, lightly steamed 1/4 cup crushed red pepper 1 Prepare pasta according to package directions. Wash and drain chicken strips. Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs. Place in fry pan that the oil has been heated and fry at medium to medium low temperature until golden. Remove and drain chicken. In a saucepan on medium heat, melt butter, add olive oil. Whisk in flour until mixture is blended. Quickly add garlic, water, and 1/2 teaspoon of salt stir well. Add apple juice and blend. Immediately add half and half and sour cream stir. When mixture is smooth add grated cheese stir until melted. Finally sprinkle fresh basil in the sauce and stir lightly and remove from heat. 2 Garnish Broccoli Florets (lightly steamed) White Mushrooms (quartered lightly steamed) /4 tsp. Crushed Red Pepper Assembly: Place 2 cups pasta in individual a pasta dish. Spoon about 1/2 - 3/4 cup sauce over pasta, add broccoli and mushrooms. Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired. Servings: 2

applebee's santa fe stuffed chicken

Applebee's Santa Fe Stuffed Chicken

8 boned, skinned chicken breast halves 8 oz block Monterey Jack cheese, divided 1 cup Italian bread crumbs 1 1/2 Tbs grated Parmesan cheese 1/2 tsp salt 1/2 tsp ground cumin 1/2 tsp ground black pepper 1/2 cup butter, melted 1 Tbs butter 1 Tbs flour 1 cup milk 1 small red bell pepper, diced 1 small green bell pepper, diced Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts. Cut half of the cheese block into 8 slices. Wrap each flattened chicken breasts around a slice of cheese. Secure with wooden picks or uncooked spaghetti noodles. Combine the bread crumbs, Parmesan cheese, salt, cumin, and pepper. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13" X 9" baking dish, being careful not to crowd them. Drizzle remaining butter over the breasts. Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5-10 minutes). Bake in 400F degree oven for 25-30 minutes, or until chicken is cooked through. Grate remaining cheese. Melt butter in saucepan, stir in flour, whisk in milk, then bring to a simmer. Add cheese, reduce heat, and simmer until thick, stirring constantly so cheese doesn't burn. Place chicken on plates, pour sauce over, and top with diced peppers. Servings: 8

Olive Garden Salad

Olive Garden Salad Mix

1 bag American Blend, Dole Salad 4 -5 slices Red Onion 4 -6 Black Olives 2 -4 banana peppers 1/2 cup croutons 1 small tomato, quartered freshly grated parmesan cheese Preparation: Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of lettuce red onion, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top. Olive Garden Salad Dressing 1/2 cup mayonnaise 1/3 cup white vinegar 1 tsp vegetable oil 2 Tbs corn syrup 2 Tbs parmesan cheese 2 Tbs Romano cheese 1/4 tsp garlic salt 1/2 tsp Italian seasoning 1/2 tsp parsley flakes 1 Tbs lemon juice Olive Garden Salad Mix Preparation: Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.

applebee's Oriental chicken salad...dawn's favorite

Applebee's Oriental Chicken Salad

3 Tbs honey 1-1/2 Tbs rice wine vinegar 1/4 cup mayonnaise 1 teaspoon grey poupon dijon mustard 1/2 teaspoon sesame oil SALAD 1 egg 1/2 cup milk 1/2 cup flour 1/2 cup cornflakes 1 teaspoon salt 1/4 teaspoon pepper 1 boneless, skinless chicken breast 2 cups vegetable oil for fryingq 3 cups chopped romaine lettuce 1 cup red cabbages 1 cup napa cabbages 1/2 carrot, julienned 1 green onion , chopped 1 Tbs sliced almonds 1/3 cup chow mein noodles 1 Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees. 2 Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad. 3 In a small, shallow bowl beat egg, add milk, and mix well. In another bowl, combine flour with corn flake crumbs, salt and pepper. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely. 4 Fry each chicken finger for 5 minutes or until coating has darkened to brown. 5 Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles. 6 Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side. (http://www.topsecretrecipes.com) Makes 1 dinner-size salad.