Now We're Cookin'

Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: cheese (Page 11 of 16)

Olive Garden Alfredo

May 13, 2006 / / 0 Comments

Recipe Source: Halyna / recipelink.com

Note from source:

I know this is a lot, let’s say you have a big party or what not. If you want to make less, simply half the recipe. Seriously – there is *no* cream cheese in the alfredo!

Ingredients & Directions:

1 lb. butter
1 tsp coarse black pepper
1 TBSP chopped garlic (either in the jar, or fresh garlic)
1 tsp salt

** melt butter with seasonings… when butter has melted,

Add:

2 quarts heavy cream
8 oz milk

** When milk has begun to boil, (before it begins to foam up..)

Add:

4 oz white sauce base (or 3 oz flour will work)
1 lb. grated parm. cheese.

Mix throughly with a wire whip to break up clumps, bring up to 185 degrees and then serve.

Pollo Alla Caprese

May 13, 2006 / / 0 Comments

Recipe Source: recipelink.com / Concert in Cooking

Ingredients:

2 cups fresh diced tomatoes
1/2 cup fresh chopped basil
1/4 cup brandy
1/4 cup sherry
Salt, to taste
2 tablespoons Balsamic vinegar
1 pint chicken stock
4 chicken breasts
8 ounces Buffalo mozzarella cheese

Directions:

Preheat oven to 350 degrees F. Coat a 12×10-inch baking pan with nonstick cooking spray.

Mix all tomatoes, basil, brandy, sherry, salt, vinegar and chicken stock in saucepan. On medium heat cook and reduce mixture one-half.

Saute chicken breasts and lay them in the prepared baking pan. Pour tomato mixture on top of chicken and cover with mozzarella cheese.

Cover with foil and bake 30 minutes.

Serve over 1 pound pasta (any kind you like), cooked and drained
.

Red Lobster biscuits

May 2, 2006 / / 0 Comments

Recipe Source: recipesrecipe.com

Ingredients:

2 cups Bisquick
2/3 cup milk
3/4 shredded cheddar
2 Tbs melted butter
1/8 tsp garlic powder

Directions:

Heat oven to 450 F. Mix the ingredients to form a soft dough.

Drop by spoonfuls onto an ungreased cookie sheet. Bake 8 – 10 minutes.

Mix butter and garlic powder, brush over warm biscuits – before you remove from the cookie sheet.

The amounts of cheese and garlic can be adjusted to suit your own personal taste.

Kielbasa and Bow Ties

May 2, 2006 / / 1 Comment

Recipe Source: Homemaker / allrecipes.com

Prep/Cooking Time: Prep Time: 20 Minutes / Cook Time: 40 Minutes

Ingredients:

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound kielbasa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (8 ounce) can tomato sauce
salt and pepper to taste
1 (8 ounce) package tri-colored farfalle (bow tie) pasta
1/4 cup grated Parmesan cheese, or to taste

Directions:

Heat the oil in a large saucepan over medium high heat. Stir in the onion and garlic and saute for 5 minutes, or until tender. Then stir in the kielbasa and saute for 5 more minutes.

Pour in the tomatoes, tomato sauce, salt and pepper to taste and the pasta. Mix all together well, making sure the mixture is wet enough to cook the pasta. If necessary, mix in some water.

Cover, reduce heat to low and simmer for 20 minutes, or until the pasta is tender.

Yields 5 servings.

Taco Casserole

May 2, 2006 / / 0 Comments

Recipe Source: recipezaar.com

Prep/Cooking Time: 30 minutes / 15 mins prep

Ingredients:

2 lbs lean ground beef
1 (6 ounce) packet taco seasoning
1/2 (8 ounce) bag tortilla chips, broken into smaller pieces
shredded Mexican blend cheese or cheddar cheese or monterey jack cheese
shredded lettuce
diced seeded tomatoes
sliced black olives
salsa
sour cream

Directions:

Brown beef in skillet, and then stir in taco seasoning. Put meat mixture in a 13x9x2-inch baking pan and mix in the tortilla chips. Top with shredded cheese. Bake for about 15 minutes, or until hot and cheese is melted.

Remove from the oven and top with remaining ingredients.

Serve with rice and refried beans, if desired. Serves 6.

Tib’s mexican bean dish

May 1, 2006 / / 0 Comments

*own recipe*

Prepare/Cooking Time: Prep Time 10 Minutes/Cook Time 30 Minutes.

Ingredients:

1 Can Brown Beans
4 Bayleaves
1 Chichoros wurst
1 Tomato
1 lb Pork meat
1 Teaspoon cayenne pepper
1 Onion
Some oil

Directions:

Slice the wurst
Cut the Pork meat in cubs (dices size)
Slice the tomato
Slice the union

Heat some oil in a pan.
Put th bay leaves, union in the hot oil for 2 minutes.
Put the meat, wurst and tomato in the pan until is ready.
Put the beans in and let heat until is ready.

You can after serve with rice and overbaken in the oven with cheese.

Ham and Grits Casserole

April 18, 2006 / / 0 Comments

Recipe Source: Down Home Soul Food Cooking Blog

Ingredients:

4 cups water
1/2 tsp. salt
1 cup uncooked quick-cooking grits
2 cups diced ham
1 cup (4 oz.) shredded extra-sharp Cheddar cheese
3 tbsp. butter
1 tsp. Worcestershire sauce
4 eggs, or 1 cup egg substitute
Cooking spray

Directions:

Combine water and salt in a large saucepan; bring to a boil. Stir in grits; cover, reduce heat, and simmer 5 min. or until grits are thick, stirring occasionally. Remove from heat. Add ham and next 3 ingredients; stir until butter melts. Gradually add eggs (or egg substitute), stirring well. Spoon grits mixture into 11 x 7″ baking dish coated with cooking spray. Cook immediately or cover and refrigerate up to 8 hrs.

Preheat oven to 350 degrees F. Bake uncovered for 45 min. Let stand 5 minutes before serving.

Makes 6 (1 cup) servings.

Nicki’s Notes:

The original recipe calls for 96% fat-free ham, low-sodium Worchestire sauce, low fat cheese, and light butter. This is my modified (and better tasting to me) version. I’m not much of an egg eater, so the egg substitution made no taste difference to me.

Cheeseburger Pie

April 2, 2006 / / 0 Comments

Recipe Source: recipesrecipe.com

Ingredients:

1 lb. ground beef
1/2 c. chopped onion
Salt & pepper to taste
1-1/2 c. milk
3/4 c. Bisquick baking mix
3 eggs
2 tomatoes, sliced
1 c. shredded cheddar or American cheese

Directions:

Grease 10 x 1-1/2 inch pie plate. Brown beef and onion, drain. Stir in salt and pepper. Spread in plate. Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake 25 minutes in 400 degree oven. Top with tomatoes; sprinkle with cheese. Bake until knife inserted in center comes out clean, 5 to 8 minutes. Cool 5 minutes.

Makes 6 to 8 servings.

Chicken and Rice Casserole

March 15, 2006 / / 1 Comment

Recipe Source: Down Home Soul Food Cooking Blog

Ingredients:

1 cup long grain rice, uncooked
1 can cream of mushroom soup
1 can cream of celery soup
1 soup can of water
1 can evaporated milk
1 chicken, cut up
1 pkg. dry onion soup mix

Directions:

Spray casserole pan with non-stick cooking spray. Mix rice, both cans of soup, water, milk and 1/2 of the onion soup mix. Pour into casserole dish. Top with uncooked chicken. Sprinkle with the other half of the dry onion soup mix. Cover and bake for 2 to 2 1/2 hours at 350 degrees (or until chicken and rice are done). Don’t over cook or the chicken will be dry.

Nicki’s Notes:

My mother used to make this casserole all the time when I was growing up, very easy to make the night before or morning of and stick in the fridge to warm later!

My fave variation: add a can of Rotel tomatoes for an extra kick and/or top with shredded sharp or medium cheddar cheese. 🙂

Mexican Lasagna

March 15, 2006 / / 0 Comments

Recipe Source: allrecipes.com

Prep/Cooking Time: Prep Time: 25 Minutes / Cook Time: 20 Minutes

Ingredients:

1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
1 (14 ounce) can peeled and diced tomatoes with juice
10 (6 inch) corn tortillas
1 cup prepared salsa
1/2 cup shredded Colby cheese

Directions:

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes. Line a 9×13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese.

Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.

Nicki’s Note:

My mother used to make this dish and is great for any picky eaters who will eat beef or other meats well. My favorite variation is to use tortilla, dipping, or corn chips instead of the flatten tortilla shells.

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