Barracks - Easy recipies, even Doc can do it
CheeseBall - Sep 18, 2008 - 08:19 AM
Post subject: Easy recipies, even Doc can do it
Chicken Rice Mexicana
"Layers of rice, a creamy mixture of chicken and peppers and a Jack cheese topping make up the masterpiece that is Chicken Rice Mexicana! This is a fast and easy way to get the flavor of fajitas from your oven. It is especially good if you grill the chicken meat."
PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min
* 1 tablespoon vegetable oil
* 1 onion, thinly sliced
* 1 green bell pepper, thinly sliced
* 1 red bell pepper, thinly sliced
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1/4 cup milk
* 2 cups cooked white rice, divided
* 1 cup shredded Monterey Jack cheese
* 6 (10 inch) heated flour tortillas for serving
* 2 cups cooked, cubed chicken meat
1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat oil in a medium skillet over medium heat; saute onion, green bell pepper and red bell pepper until tender. Remove from heat and stir chicken into skillet, then add soup and milk and mix well.
3. Spread 1 cup rice in the bottom of a lightly greased 9x13 inch baking dish, then layer with chicken mixture, remaining 1 cup rice and top with cheese.
4. Bake at 375 degrees F (190 degrees C) for about 30 minutes, or until heated through and cheese is melted. Serve with heated flour tortillas, fajita style.
Reuben Sandwich I
PREP TIME 15 Min
COOK TIME 10 Min
READY IN 25 Min
Original recipe yield 4 sandwiches
* 8 slices rye bread
* 3/4 cup thousand island dressing
* 1 (16 ounce) can sauerkraut, drained
* 8 slices Swiss cheese
* 8 slices pastrami
* 1/4 cup margarine, softened
1. Spread each slice of bread with thousand island dressing. Top 4 of the bread slices with sauerkraut, cheese and pastrami. Place remaining bread slices on sandwich. Spread margarine on the outsides of each sandwich.
2. Heat a large skillet over medium high heat. Grill until browned, then turn and grill until heated through, and cheese is melted.
PREP TIME 10 Min
COOK TIME 1 Hr
READY IN 1 Hr 10 Min
Original recipe yield 1 - 9x5 inch loaf
* 2 pounds lean ground beef
* 4 (6 ounce) cans tomato paste
* 15 ounces dry bread crumbs
* 4 eggs
* 3 tablespoons garlic salt
* 3 tablespoons seasoning salt
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine ground beef, tomato paste, bread crumbs, eggs, garlic salt and seasoning salt until well mixed. Shape into a loaf and place in a 9x5 inch loaf pan.
3. Bake in preheated oven 1 hour, until no longer pink.
Sausage and Bow-tie Pasta Florentine
PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min
* 1 pound hot Italian sausage links
* 1 (12 ounce) package bow-tie pasta (farfalle)
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1 tablespoon olive oil
* 3 cloves garlic, chopped
* 1 (16 ounce) jar Alfredo sauce
* 1/2 teaspoon black pepper
1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Place the sausage links onto a broiler pan, and broil in the preheated oven until the sausage is crispy on the outside and no longer pink on the inside, about 8 minutes. Turn the sausage once as it cooks.
2. Bring a large pot of lightly salted water to a boil. Add the bow-tie pasta, and cook until al dente, 8 to 10 minutes. Drain and return to the pot along with the spinach; keep warm over medium-low heat.
3. Heat the olive oil in a separate pot over medium heat, and stir in the garlic, and cook until the garlic softens and the aroma mellows, about 3 minutes. Add the Alfredo sauce and black pepper, then bring to a simmer over medium-high heat. Cut the cooked sausage into bite-sized pieces, and add to the simmering Alfredo sauce along with the pasta and spinach. Stir until the pasta is hot and well coated with the sauce.
Here ya go Doc, just a couple.
CheeseBall - Sep 19, 2008 - 06:21 PM
Just to make sure he see it.
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