Ingredients 2 (14 ounce) cans chicken broth 2 cups water 3 carrots, chopped 3 stalks celery, chopped 1 pinch ground black pepper 3 slices fresh ginger root 1 tablespoon vegetable oil 1/2 cup chopped cooked chicken breast meat 1/2 cup egg noodles
Directions In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and remove the sliced ginger. Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.
Ingredients: 1 Rib Eye steak 1/2 Ib. shrimp 1 tsb. slap yo momma 1 tsb old bay 1 tsb. pepper 1 1/2 tsp. Onion powder 1 tsp. Garlic powder 1 1/2 tsp. ground cumin 2 tsp. paprika 1/2 tsp. red pepper flakes 2 tsp. cayenne pepper sauce 1/2 small onion (chopped) 5 garlic cloves 3 cups of water , add 4 if you want the extra broth 2 tsp. chicken better than bullion 1/2 lemon 1 1/2 tsp. 1 1/2 pack of Ramen noodles Seasoning for the steak 2 tsp. salt 1 tsp. pepper 3 tsp. garlic pepper 3 Tbsp . Butter 3 garlic cloves
Directions:
Season your steak with salt,pepper,and garlic pepper. Place a cast-iron pan on medium-high heat. Add some olive oil. Once the oil heats up. add your steak. Let it cook for 3 minutes, then flip it over. Add your butter and garlic. Once your butter melts, baste your steak while it finishes cooking for another 3 minutes. Once done, take your steak out of the pan and let it sit for about 10 minutes before thinly slicing it.
Next, add your better to a pot on medium heat.Once butter melts, add your onions and garlic. Let that sauté for about 1minute, then whisk in your seasoning. Turn your heat down to low medium and let simmer for 2 minutes. Stir occasionally.
Next, add in your shirmp. Cook for 3 minutes, then take your shirmp out and set to the side. Next, add your thinly sliced steak. Cook for 1 munite, then take your steak out and assigned it to the side. Make sure you only take the meat out and not the rest of the seasoning.
Add water and your chicken better than bullion to the pot and mix well . Turn your heat to medium-high. Once the water comes to a boil, add in your Ramen. Let that cook until your ramen is done. Add your meat to the pot and give everything a nice stir: Squeeze some lemon juice over them and serve.
Ingredients 1 lb lean ground beef 1 small onion, chopped 1 (10.5 oz) can cream of mushroom soup 1/2 cup milk 1/2 teaspoon garlic powder 1/2 teaspoon dried thyme 1 (4 oz) can mushrooms, drained 2 cups macaroni, uncooked 2 cups sharp cheddar cheese, grated Kosher salt and freshly ground black pepper, to taste See also Open-Faced Pizza Burgers
Preparation Preheat oven to 350°F and grease a 2-quart casserole dish with butter or nonstick spray. Set aside. Cook macaroni 1 to 2 minutes less than package directions call for, drain, and set aside. In a large skillet, season beef with garlic powder, thyme, salt, and pepper and brown with onions until cooked through and onions are tender. Stir in soup, milk, and mushrooms and season to taste. Arrange half of meat mixture into bottom of baking dish. Layer with half of the macaroni and half of the cheese. Layer once more with remaining meat and remaining macaroni. Bake uncovered for 20 minutes. Top with remaining cheese and bake until cheese is bubbly and golden brown, about 10 minutes more.
Olive Garden Alfredo Sauce is hands down one of the best pasta sauces out there. This copycat recipe is only 5 steps to make, and it tastes just like Olive Garden’s delicious original recipe. It’s creamy, cheesy, and super easy to make right from the comfort of home.
Ingredients: – 6 tbsp salted butter – 1 tbsp garlic minced – 2 tbsp all-purpose flour – 1 1/2 cup heavy whipping cream – 1 1/2 cup whole milk – 1 cup parmesan cheese shredded – 1 teaspoon garlic powder – 1/2 tsp salt – 16 oz package fettuccine – Fresh parsley finely chopped
Instructions: – Cook pasta per package directions, drain and set aside. – In a large skillet over medium heat add butter and let it melt. Add minced garlic and garlic powder. Whisk together to combine. – Sprinkle the flour over the butter and garlic mixture. Whisk together and then slowly add the heavy cream and milk while whisking. Let sauce begin to boil and then reduce heat to low and allow it to simmer for 2-3 minutes. – Add Parmesan cheese and whisk together. – Add the cooked and drained fettuccine. Use tongs to toss the pasta in the sauce. – Garnish with fresh parsley and serve.
Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following
Ingredients 1 Box refrigerated pie crusts, softened as directed on box 2 1/2 cups light corn syrup 2 1/2 cups packed brown sugar 1/2 cup butter, melted 4 1/2 teaspoons vanilla 6 eggs, slightly beaten 2 cups coarsely chopped pecans Butter-flavor cooking spray 2 cups pecan halves Vanilla ice cream, if desired
Directions :
Heat oven to 425°F. Grease 13×9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13×9-inch rectangle. Place crust in dish; trim edges to fit.
In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13×9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.
Ingredients : 1 large chicken 1 onion 1 lemon 1/2 stick butter 2 spriggs thyme Salt Pepper Garlic powder Onion powder Poultry seasoning Red pepper flakes Ground thyme Paprika *Use your judgement as to how much spice according to your tastes
Instructions : Stuff chicken with the onion cut into four pieces, halved lemon and two thyme spriggs. Then rub the entire chicken with softened butter and liberally seasoned it with salt, fresh cracked pepper, ground thyme, poultry seasoning, garlic and onion powder, red pepper flake and paprika. Bake on 450 degrees for 20 minutes until the skin is lightly browned and crisp….. Then lower temp to 375° and continue to bake for an hour until juices run clear, basting the bird two or three times throughout the process.
Ingredients 1 package of lasagna noodles 1 lb. lean ground beef 2 packages taco seasoning 15 oz. ricotta cheese 1 Egg green onions diced tomatoes sour cream 24 oz. mild Pace salsa 5 c. shredded Mexican style cheese
How to make Taco Lasagna Step 1: Prepare the oven. Preheat it to 350 degrees. Step 2: Cook the beef until no longer pink. Drain when done, then add in the taco seasoning. Mix well and set aside. Step 3: Add the eggs to a bowl along with the ricotta cheese. Stir until incorporated. Step 4: Layout the lasagna noodles in a baking dish. For a large lasagna, we use five noodles. Over the lasagna noodles, add a layer of ricotta mixture, beef, 1/3 of the salsa, the cheese. Feel free to add more beef and less ricotta or vice versa. Repeat the same layer twice. Step 5: Place the baking dish in the preheated oven and bake the taco lasagna for about 40 minutes, covered. Remove from the oven when done and allow the taco lasagna to cool before slicing. Step 6: To serve, slice, and top the taco lasagna with a dollop of sour cream, chopped green onions, and diced tomatoes. Enjoy!
Oven-baked tacos loaded with chicken and melty cheese among the other taco must-haves. This is the best taco perfect for an easy weeknight meal!
Ingredients 1/2 lb. cooked chicken shredded (I used cooked Rotisserie chicken) 1 tbsp olive oil 10 Stand and Stuff Taco Shells (I used Old El Paso) 1 oz. Taco Seasoning click for homemade recipe! 1/2 c. onion diced 1 can Green Chiles 4.5 oz., chopped and fully drained 1 can diced tomato 14.5 oz., fully drained Toppings such as Old El Paso sliced Jalapenos, sour cream, salsa, chopped cilantro, shredded lettuce, or any of your favourite taco toppings! 8 oz. Refried Beans 1/2 can 2 c. Mexican Blend Cheese shredded
How to make Baked Chicken Tacos Step 1: Prepare the oven. Preheat it to 400 degrees F. Using a nonstick spray, grease a 9 x 13-inch baking dish. Step 2: In a medium skillet, heat the olive oil over medium heat. Once hot, add the onion and saute for about 2 to 3 minutes or until clear and aromatic. Step 3: Add the chicken, taco seasoning, fully drained tomatoes, and green chiles. Stir well until completely combined. Decrease the heat to a simmer and let it cook for about 5 to 8 minutes. Step 4: In the baking dish, place the taco shells standing up. Place the baking dish in the preheated oven and bake the taco shells for about 5 minutes until crisp. Take them out of the oven when done. Step 5: Into the bottom of each taco shell, spoon 1 tbsp of beans. Add the chicken on top, then generously sprinkle with shredded cheese. Return to the oven and continue baking the tacos for another 7 to 10 minutes or until the cheese has completely melted and the edges of the shells are browned. Step 6: Before serving, top the tacos with your preferred toppings like jalapenos, sour cream, cilantro, and salsa. Enjoy!
This ground beef pasta recipe is so delicious and easy that anyone can make it.
Ingredients: 1.5 pound of ground beef Garlic clove Black pepper Sazon perfecta seasoning. 2 cups of medium sized pasta 1/4 cup of oil 4 cups of water 2 tablespoons of granulated knorr chicken broth 4 tablespoons of granulated knorr tomato broth 3 diced serrano peppers half an onion 1 box of Rotel a handful of chopped coriander garlic and onion powder to taste 2 packages of red sazon 1 laurel leaf
Instructions: 1 ) Brown ground beef with minced garlic, black pepper and Sazon perfecta seasoning. 2 ) While the meat is cooking, in a deep frying pan, brown the pasta shells in 1/4 cup of oil (as you would brown brown brown rice or Roni). 3 ) Drain the fat from your ground beef and add the meat to the pasta shells. 4 ) Add 4 cups of water, 2 tablespoons of granulated knorr chicken broth, 3 diced serrano peppers and 4 tablespoons of granulated knorr tomato broth, cut half an onion, a can of Rotel, a handful of chopped cilantro, 2 sachets of Sazon rouge, a bay leaf, and add garlic and onion powder to taste. 5 ) Stir and cover and cook over medium-high heat until your shells are aldente. Serve! and enjoy this easy-to-make Mexican pasta recipe with ground beef.
When you taste the combination of ham and Potato in this dish, you are going to be hooked. Take a look at these super-simple steps.
Ingredients 30 oz. Shredded frozen hashbrowns 1 lb. Diced ham 1 Can Cream of onion soup 1 Packet onion soup mix 1 C. Sour cream ¼ C. Melted butter unsalted 6 oz. Pepperidge Farm herbed stuffing mix 2 C. Shredded cheddar cheese
Instructions In the crockpot, combine the hashbrowns, diced ham, onion soup mix, cream of onion soup and sour cream. Mix to combine well. Sprinkle the cheese on top of the ham and potato mixture. Layer the stuffing on top of the cheese. Drizzle the melted butter over the stuffing. Place the lid on the crockpot and cook on high for 4 hours. Remove the lid and serve.
