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Olive Garden Zuppa Toscana Soup

9 Sep

Ingredients:
 
1 pound spicy Italian sausage
 
1/2 pound bacon, chopped

 
7 cups water


3 chicken flavored bouillon cubes


2 large russet potatoes, scrubbed clean and cubed


2 cloves garlic, chopped


1 medium onion, chopped


2 cups chopped kale


1 cup heavy whipping cream


salt and pepper, to taste

Directions:
 
In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.


In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. 

Leave two tablespoons of rendered bacon fat in the skillet.

Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. 

Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.

Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender.

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French Dip Crescents

9 Sep

Ingredients:

2 packages crescent rolls, 8 count

1 pound deli roast beef, thinly sliced


4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces


optional: Horseradish Sauce
optional: Au Jus for dipping 


 

French Dip Crescent Directions:

Unroll crescents onto a large cookie sheet.
Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent.
Roll crescents starting from the wide end and ending at the narrow end.
Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
Serve with Au Jus and enjoy!

 
Easy Au Jus Ingredients:

olive oil, just enough to saute

1/4 cup red onion, chopped


1 teaspoon garlic, minced (I use jarred)


1/8 cup white wine


1 tablespoon Worcestershire sauce


2 1/2 cups beef broth


1 teaspoon flour

Easy Au Jus Directions:

Caramelize the onions in a small amount of olive oil. Add garlic and cook for a minute or two more.
Deglaze the pot with white wine, then add Worcestershire sauce and cook for another minute, stirring constantly.
Add beef broth and bring to a light boil. Reduce heat and simmer for about 30 minutes.
Strain broth and then return it to pot. Add flour and simmer an additional 5 minutes.

Enjoy!

Broccoli, Rice, Cheese, and Chicken Casserole

9 Sep


This is a delicious twist to broccoli, rice, and cheese casserole, and is VERY easy to make.

Ingredients:

2 cups water


2 cups uncooked instant rice


2 (10 ounce) cans chunk chicken, drained


1 (10.75 ounce) can condensed cream of mushroom soup


1 (10.75 ounce) can condensed cream of chicken soup


1/4 cup butter


1 cup milk


1 (16 ounce) package frozen chopped broccoli


1 small white onion, chopped


1 pound processed cheese food



Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
  3. In a 9×13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
  4. Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

Crustless Pizza Quiche

5 Sep

Ingredients:

1/2 c. pepperoni, diced

8-oz. can sliced mushrooms, drained


5 eggs, beaten


3/4 c. milk


1/8 t. dried oregano


1/8 t. dried basil


8-oz. pkg. shredded mozzarella cheese

 

Directions:
 
 

Layer pepperoni and mushrooms in a greased 9″ pie plate. 
In a bowl, whisk together eggs, milk and seasoning; pour over pepperoni and mushrooms. 
Top with cheese. 
Bake, uncovered, at 400 degrees for 20 to 25 minutes, until golden and heated through. 
Serves 4 to 6.

This and more found here:

Cheesy Baked Tortellini

5 Sep

Ingredients:

10-oz. pkg. refrigerated cheese tortellini

2 c. marinara sauce


1/3 c. mascarpone cheese or softened cream cheese


1/4 c. fresh Italian parsley, chopped


2 t. fresh thyme, chopped


5 slices smoked mozzarella cheese


1/4 c. shredded Parmesan cheese




Directions:

Prepare tortellini according to package directions; drain and set aside. 
Meanwhile, in a bowl, combine marinara sauce, mascarpone or cream cheese, parsley and thyme. Fold in tortellini. Transfer to a greased 9″x9″ baking pan. 
Top with mozzarella and Parmesan cheeses. 
Bake, covered, at 350 degrees for about 30 minutes, or until cheese is melted and sauce is bubbly. Serves 4 to 6

This recipe and more found in:

Apple-Pork Chop Casserole

5 Sep

Ingredients:

1 T. oil

8 boneless pork chops


2-6-oz. pkgs. herb-flavored stuffing mix


2-21-oz. cans apple pie filling



Directions:

Heat oil in a skillet over medium-high heat. 
Cook pork chops in oil until both sides are browned. 
Meanwhile, prepare stuffing according to package directions. 
Pour pie filling into a lightly greased 13″x9″ baking pan; lay pork chops on top. 
Cover with stuffing. 
Bake, uncovered, at 325 degrees for 45 minutes to one hour, until pork chops are cooked through. Serves 8.

This Recipe came from Gooseberry Patch 101 Cozy Casseroles

Spaghetti Pie

28 Aug

Your Kids’ New Favorite Dinner

This spaghetti-casserole fusion adds in some sure-to-please ingredients like bacon and cheese. It just might be your family’s new favorite.

Yields: 6 main-dish servings
Total Time: 1 hr
Prep Time: 20 min
Oven Temp: 350

 Ingredients:
– 1 pound(s) spaghetti
– 4 strip(s) bacon, chopped
 1 large (10- to 12-ounce) red onion, finely chopped
 1 container(s) (15-ounce) part-skim ricotta cheese
 4 large eggs
 2 cup(s) (2-percent) reduced-fat milk
 1 teaspoon(s) cayenne (ground red) pepper
 1 cup(s) freshly grated Parmesan cheese
 Salt
 2 cup(s) frozen peas

 Directions:
1. Preheat oven to 350 degrees F.

2. Heat large covered saucepot of salted water to boiling on high. Cook spaghetti as label directs.

3. Meanwhile, in 12-inch skillet, cook bacon on medium 6 to 8 minutes or until crisp, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain. To fat in pan, add onion. Cook 4 minutes or until tender, stirring occasionally.

4. While onion cooks, in very large bowl, whisk ricotta, eggs, milk, cayenne, half of Parmesan, and 1/4 teaspoon salt.

5. Drain spaghetti well. Stir into ricotta mixture along with peas, bacon, and onion. Spread in even layer in 3-quart shallow baking dish. Sprinkle remaining Parmesan on top.

6. Bake 30 to 35 minutes or until set.

 http://shine.yahoo.com/shine-food/spaghetti-pie-kids-favorite-dinner-132000934.html

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