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Tuesday, December 12, 2017

White Cheese Chicken Spinach Lasagna


This Chicken Lasagna is wonderful ...Try something new...Sandra Happy Eating!!!

You Will Need...

1 1/2 cups milk

2 cups shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

2 cups white cheddar cheese.

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

2 cups ricotta cheese

2 cups cubed, cooked chicken meat

2 (10 ounce) packages frozen chopped spinach, thawed and drained

1 tablespoon chopped fresh parsley

1/4 cup grated Parmesan cheese for topping

Add all ingredient

Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently.

Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese.

Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Bake 35 to 40 minutes in the preheated oven.

Tuesday, November 28, 2017

Goulash With Cheesy Macaroni


Quick And Easy Meal ...Goulash Is A Classic Winter Warmer. Sandra...Happy Eating.


Monday, November 20, 2017

Smothered Turkey Wings With Gravy



The best part of the Turkey are the wings. My mother in-law makes the best smothered Turkey wings ever. She season them up with New Orleans spice and put them in the oven and set them on low and cook them about 4 hours until tender and then she add this gravy over them and cook one more hour.  

 4 large Turkey Wings

2 tbsp poultry seasoning

1 tsp thyme

2 tbsp cajun seasoning

2 tsp garlic salt

3 toes of garlic chopped

1 medium onion chopped

1 cup chopped celery

3 whole carrots cut in 1nch

2 cup water

2 cans 11 oz of CONDENSED cream of chicken soup

Turkey Wings



Rinse and Pat dry your turkey wings.

Season the turkey wings with all of the seasoning and be sure to season both sides of the turkey wings
place vegg in baking dish first and turkey wings on top.Place the turkey in a roaster pan or a baking dish.



Pour 2 cups of water in the roaster pan/baking dish, the cover the turkey with a lid, foil.
Bake the turkey wings on 350 F, for 3 hours.

Remove the turkey from the oven.


There will be a lot of broth at the bottom of the pan pour about 2 cups of the broth from the turkey dish into a large bowl.

Add the cans of cream of chicken soup to the broth, and mix until everything is well incorporated.



Pour the soup mixture over the turkey wings



Cover the turkey with the lid or foil, and bake on 350 for another hour.





And fixed the plates



                                So

Thursday, November 16, 2017

Savory Beef Hand pies


In This Beef Pie You Can Put What Ingredients You Want ..Sandra Happy Eating,,,

1 pound
Ground Beef

1 tablespoon
Worcestershire Sauce

add
salt and Pepper

2 tablespoons
cooking Oil

1
Yellow Onion (diced)
2

Medium Carrots (diced)

1 Russet Potato (diced, 1/2 inch)

¼ teaspoon
Dried Thyme

¼ teaspoon

Dried Marjoram
¼ cup

1 Tomatoes (diced)

1 Bought Or Homemade Crust

Wednesday, November 15, 2017

Old Fashion Baked Mac And Cheese


Creamy Macaroni and Cheese

4 tablespoons
butter

1 8 oz cream cheese(not lowfat)

2 cups milk

½ teaspoon
salt

¼ teaspoon

black pepper (freshly ground)

1 pound

extra-sharp cheddar cheese (or sharp, grated)
½ pound

elbow pasta cooked in chicken broth

Sunday, November 5, 2017

Roasted Chicken Wings And Rice And Gravy



Buy Nice Size Chicken Wings About 15 To 20

Clean  chicken wings in clear water about 5 mins
and pat dry

You will need two teaspoon black pepper

2 teaspoon salt

1 teaspoon Curry Powder

2 teaspoon basil

2 teaspoon rosemary

2 teaspoon thyme

3 teaspoon paprika

You can add additional spices if you desire... like I did in the video

Remember a recipe is what you want in it...Sandra

3 teaspoon chopped garlic

1 large onion chopped

Add 1/2 cup water

Place chicken wings and water in a roasted pan covered in a 350 degree oven for 40 minutes uncovered about 15 minute until golden.

Gravy...

You need a cup of plain flour a cup of cooking oil to make a light brown Roux for the gravy..

add the chicken wings dripping with the roux and two cup chicken broth

In a frying pan saute onions and celery in a table oil until lightly done...

Add roux mixture with onions and celery and cook until thicken..

Plate your roasted chicken wings and rice and pour gravy over the chicken wings..








Tuesday, October 31, 2017

Ox Tails And Short Ribs Gumbo


Great Beef Gumbo..Sandra...Happy Eating

4 lb. beef oxtails

2 tbsp. butter

1 1/4 c. chopped celery

1 c. chopped onion

1/2 c. chopped parsley

1 tsp. salt

1 tsp. chili powder

1/4 tsp. thyme leaves

1 can (16 oz.) tomatoes, cut up

1 pkg. (10 oz.) frozen whole okra, thawed and sliced

1 tsp. sugar

In 4 quart saucepan or Dutch oven brown the oxtails in butter on all sides. Add 8 cups water, 1/4 cup celery, 1/2 cup onion, parsley, salt, chili powder, paprika, thyme and pepper. Cover and simmer until meat is tender, about 2 hours. Chill; remove fat and strain broth. Remove meat from bones. In large saucepan combine undrained tomatoes, okra, 1 cup celery, 1/2 cup onion, meat, broth and sugar. Simmer, covered, 45 minutes. Yield: 8 to 10 servings.




Monday, October 30, 2017

Chocolate Caramel Candy Bar Cheesecake

WOW!!! I Found Another Recipe I know You Would Love...


WOW!!! I Found Another Recipe I know You Would Love...Milky Way Caramel Candy Bar Cheesecake...Love The Way This Cake Taste..Yummy!!! Sandra...Happy Eating!!!

Cheesecake Layers....

2 bars (2.05 oz each) milk chocolate-covered nougat and caramel candy

Milky Way Bar is made of chocolate-malt nougat topped with caramel and covered with milk chocolate ...

1 cup unsalted butter, softened

1 cup sugar

4 packages (8 oz each) cream cheese, softened

4 eggs

1 package (4-serving size) vanilla pudding and pie filling mix (no instant)

2 teaspoons baking powder

Cake Layers

1 box dark chocolate cake mix

1 container (8 oz) sour cream

1 cup buttermilk

1/3 cup vegetable oil

1 box chocolate instant pudding..

3 eggs

Filling and Frosting....

1 jar (12 oz) caramel topping

1 1/2 Creamy chocolate frosting

2 bars (2.05 oz each) milk chocolate-covered nougat and caramel candy, cut into 1/2-inch pieces

Instructions
Heat oven to 325°F. Grease 2 (9-inch) round cake pans with shortening. Chop 2 candy bars into small pieces; store in refrigerator until needed...They Will Melt

Cheese Cake .....

In large bowl, beat butter and sugar with electric mixer until smooth and creamy. Beat in cream cheese a little at a time until smooth; scrape down bowl. Beat in eggs one at a time until well combined. Add pudding mix and baking powder; beat well until smooth. Fold in refrigerated candy bar pieces.

Divide batter evenly between pans bake 55 to 60 minutes. Cool in pans on cooling racks 10 minutes. Freeze until solid, about 2 hours.

While Cheesecake Layers are freezing, heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening..

Chocolate Cake
In large bowl, Follow cake instructions Just add chocolate pudding and substitute buttermilk for water. Divide batter evenly among pans.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 10 minutes. Remove cake layers from pans onto cooling racks. Cool completely.

To assemble, place 1 cake layer on serving plate . Spread 1/4 cup caramel topping over top of cake layer. Place 1 frozen cheesecake layer on top of cake layer; top with 1/4 cup caramel topping. Repeat layering with another cake layer, another cheesecake layer, and finally top with remaining cake layer.

Do not coat top cake layer with caramel...

Use 1 container of frosting to evenly coat entire cheesecake.  Top with pieces from 2 candy bars. Refrigerate until cheesecake is well chilled before cutting, about 2 hours. Store in refrigerator

Found Recipe...
https://www.christmaskitchen.org/layered-caramel-candy-bar-cheesecake/

Friday, October 27, 2017

Rice Dressing


This Dressing Is Good With Fried Chicken And All Kinds Of Meats...And Great For Stuffing Your Favorite Game..Sandra Happy Eating ...

1 lb lean ground beef

1/2 lb Chop Chicken livers                                                                                                                                                               
1⁄2 cup finely diced bell pepper

1⁄3 cup diced green onion

1⁄2 teaspoon garlic powder

1⁄2 teaspoon dried celery flakes

1 teaspoon creole seasoning

1⁄4 teaspoon ground red pepper

4 cups long grain rice, cooked and drained

1⁄4-1⁄3 cup water

1⁄4 teaspoon black pepper

DIRECTIONS
In fry pan, stir in ground beef and chop chicken liver bell pepper.
Cook over medium high heat until beef loses its pink color and bell pepper is soft.
Remove excess grease.
Turn temperature down to medium or medium low.
Add remaining ingredients; stir and cook together until ground beef is completely cooked and liquid is gone.

Tuesday, October 24, 2017

Classic Standing Beef Rib Roast




A standing rib roast WOW!!! That what you will get is a very special treat and  traditional Feast Days..
Happy Eating Sandra..

1 (7 pound) standing Beef rib roast

1/8 teaspoon salt

1 pinch ground black pepper

6 tablespoons red wine

2 cups Swanson® Beef Stock or Swanson® Unsalted Beef Stock

1/4 cup all-purpose flour

Seasoning of your choice

Heat the oven to 325 degrees F. Season the beef with the black pepper. Place the beef into a roasting pan, rib-side down.
Roast for 2 hours 20 minutes for medium-rare or until desired doneness. Remove the beef to a cutting board and let stand for 20 minutes.
Spoon off any fat from the pan drippings. Stir the wine in the pan and heat over medium-high heat to a boil, stirring to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook for 5 minutes. Pour the wine mixture through a fine mesh sieve into a 2-quart saucepan.
Stir the stock and flour in a medium bowl with a whisk. Gradually add the stock mixture to the saucepan, stirring with a whisk. Cook and stir over medium heat for 5 minutes or until the mixture boils and thickens. Season with additional salt and black pepper, if desired. Serve the stock mixture with the beef.