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

Tag: tomato (Page 8 of 10)

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.

Chicken Burrito Bundles

March 13, 2006 / / 0 Comments

Recipe Source: recipezaar.com

Prep/Cooking Time: 20 minutes / 5 mins prep

Ingredients:

2 cups chopped cooked chicken
1 (1 1/4 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
6-8 inches tortillas
1 (8 ounce) package shredded sharp cheddar cheese
3 plum tomatoes, diced
1 small onion, diced

Directions:

Heat oven to 350. Place chicken and seasoning in large heavy duty zip lock bag and shake to coat. Spread beans down center of tortillas, top with chicken, cheese, tomatoes and onion. roll up. Wrap each in foil. Bake at 350 for 15 minutes. Serve with salsa.

Makes 6 servings.

One Skillet Pork Supper

March 8, 2006 / / 0 Comments

Recipe Source: Christine Johnson / allrecipes.com

Ingredients:

4 pork chops
1 (10.75 ounce) can condensed tomato soup
1/2 cup water
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
3 potatoes, quartered
4 small carrots, cut into 2 inch pieces

Directions:

In a large skillet, brown pork chops over medium heat for about 4 to 6 minutes each side. Pour off fat. Add the tomato soup, water, Worcestershire sauce, salt, potatoes, and carrots. Cover skillet, reduce heat to medium low and let simmer for 45 minutes or until tender.

Makes 4 servings.

Chicken and Shrimp Jambalaya

February 24, 2006 / / 0 Comments

Recipe Source: allrecipes.com

Prep/Cooking Time: Prep Time: 30 Minutes / Ready In: 1 Hour 15 Minutes

Ingredients:

1 pound fully cooked smoked sausage link, cut into 1/4-inch slices
2 cups chopped onion
2 cups sliced celery
2 cups chopped green bell pepper
1/4 cup chopped jalapeño peppers
1 tablespoon minced garlic
1 (28 ounce) can whole tomatoes
3 cups water
2 cups cooked, cubed chicken
2 cups cubed ham
1 cup uncooked long-grain white rice
1 tablespoon Chicken Flavored Bouillon Granules
1 1/2 teaspoons paprika
1/2 teaspoon dried basil leaves
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon dried thyme leaves
1/8 teaspoon cayenne pepper, or to taste
2 bay leaves
1 pound fresh or frozen raw shrimp, shelled and deveined
Hot pepper sauce

Directions:

In Dutch oven over medium heat, cook sausage, onion, celery, peppers, and garlic until tender. Add remaining ingredients except shrimp and hot pepper sauce. Bring to a boil. Cover; reduce heat and simmer 20 to 25 minutes or until rice is tender. Add shrimp. Cook 2 to 3 minutes or until shrimp turns pink. Remove bay leaves. Serve with hot pepper sauce.

Makes 12 servings.

Thimble’s Baked Spaghetti

February 23, 2006 / / 0 Comments

Recipe Source: thimble.ca

Ingredients:

1 small onion, chopped
2 cloves garlic, pressed
1 small green pepper, diced
1 large can tomato sauce
1 tsp chili flakes
1 tsp basil
1 cup chopped olives
1 375g package whole wheat (or plain) spaghetti
1 cup chopped fresh spinach
1 cup cottage cheese
1/2 cup grated mozzarella
1/4 grated Parmesan

Directions:

Boil noodles according to package directions in a large pot.

To prepare tomato sauce (you may substitute your favorite tomato sauce recipe here):
Cook onion, chili flakes and garlic in a small amount of oil in a sauce pan. Add green pepper. Stir in tomato sauce, olives and basil. Let simmer on low for 10 minutes.

When noodles are done, drain and put back in the large pot. Pour tomato sauce over noodles and mix together. Add spinach and cottage cheese and stir until mixed in. Pour the whole mixture into a large casserole dish. Top with the mozerella and parmesean. Cook in a 350 degree oven for 20-25 minutes, or until cheese in melted and brown. Let stand for 5-10 minutes and serve.

Hamburger Soup (aka Spicy Potato Soup)

February 15, 2006 / / 4 Comments

Recipe Source: Down Home Soul Food Cooking Blog

Ingredients:

1 lb ground beef
4 Cups cubed, peeled potatoes (6 – 7)
1 Small onion, chopped
3 Cans (8-oz each) Tomato sauce
4 Cups water
1 teaspoon salt
1 teaspoon pepper
2 teaspoons hot pepper sauce (Texas Pete)
1 Small can whole kernel yellow corn
1 Cup frozen cut green beans – OPTIONAL

Directions:

In a large kettle, brown ground beef and drain.

Add potatoes, onion, and tomato sauce.

Stir in water, salt, pepper, hot pepper sauce, corn and green beans.

Bring to a boil.

Reduce heat and simmer for 1 hour or until potatoes are tender and the soup has thickened.

Ann Brock’s Taco Soup

February 11, 2006 / / 2 Comments

Recipe Source: allthingssouthern.com

Ingredients:

1 Can Red Kidney Beans
2 Cans Pinto Beans
1 Can Whole Kernel Corn
1 Can Diced Ro-Tel Tomatoes w/Peppers
1 Can Stewed “Mexican Recipe” Tomatoes
1-2 Pounds Ground Chuck or venison
1 Pkg. Dry Taco Seasoning
1 Pkg. Dry Ranch Valley Seasoning

Directions:

Add seasonings and one cup of water to browned and drained meat. Add all cans with their juices and bring to a boil. Simmer at least thirty minutes. Add water to desired soup consistency. ( I usually rinse out the bean cans and pour the water into the pot. I get all the goodie from the beans and cut down on smelly garbage at the same time.)

Serve with cornbread, crackers or Frito chips. Top with grated cheese and enjoy.

Texas Beef Skillet

February 10, 2006 / / 0 Comments

Recipe Source: betterrecipes.com

Ingredients:

1 pound ground beef
3/4 cup chopped onion
1-1/2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic salt
1 16 oz. can tomatoes, cut up
1 15-1/2 oz. can red kidney beans
3/4 cup quick cooking rice
3/4 cup water
3 tbsp. chopped green pepper
3/4 cup shredded sharp American cheese (3 oz.)

Directions:

In skillet, cook ground beef and onion till beef is brown and onion is tender; drain off fat. Sprinkle meat mixture with chili powder, salt, and garlic salt. Stir in undrained tomatoes, undrained beans, uncooked rice, water, and green pepper. Cover and simmer, stirring occasionally for 20 minutes. Top with cheese. Cover and heat till cheese melts, about 3 minutes longer. Sprinkle with crushed corn chips, if desired.

Makes 6 servings.

Nicki’s Notes:

This was good, but not spicy enough for our tastes. I used 2 1/2 tsp chili powder and added 2 tsp cumin and a dash of Tabasco. It was DELICIOUS! I recommend adding this on top of lettuce and corn chips for a nice texan chilli style salad!

Spanish Rice

February 9, 2006 / / 0 Comments

Recipe Source: thespicebarn.com

Prep/Cooking Time: prep time: 10 minutes / cooking time: 35 minutes

Ingredients:

a pinch Pepper, Black – Ground
1/2 tsp Cayenne
2 tsp Chili Powder OR
2 tsp Chipotle Seasoning
1 tbsp Onion Minced
2 tbsp butter
1 cup long grain, white rice
1/2 cup tomato juice
1 cup chicken stock
1 med Roma tomato, chopped
2 tbsp red peppers, chopped

Directions:

In a sauce pan – that has a tight fitting lid – melt the butter and add the minced onion. Add the rice and stir to coat the rice with the butter and to slightly heat the rice. Then add the tomato juice, chicken stock, cayenne pepper, chili powder and pepper.

Stir and bring to a boil, reduce heat to medium, cover and let cook for 10 minutes. Do not stir. Do not lift lid.

After 10 minutes add the chopped tomato and peppers on top of the rice. Cover. Do not stir. Remove from heat and let stand for 15 minutes. Now stir and serve.

Makes 4 servings.

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