By on Feb 29, 2008 in Recipes and Cooking | Comments Off
4 Servings
Chicken
American
Creamy Cheesy Garlic Dinner Leftovers Main Dish Chicken American
4 cups thawed cubed boneless skinless chicken breast
1 jar Ragu roasted garlic and parmasan sauce
4 servings rice
4 pieces texas toast(optional)
Spray the skillet with pam cooking spray and cook the cubed chicken on medium heat for about 15 min or until done. While the chicken is cooking start the rice (follow instructions on box).When chicken is done but not yet browning pour the jar of Ragu sauce over the chicken and cover, let simmer until hot and serve over rice. You can also pop some texas toast in the oven or garlic bread to have the side.
This Creamy Garlic Chicken and Rice recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.
By on Feb 29, 2008 in Recipes and Cooking | Comments Off
4 Servings
Squash
American
Side Dish Vegetables Bake Fall Winter Kid Friendly Squash American
1 medium Butternut squash peeled, seeded, cubed
50 mililiter Olive oil
10 mililiter Cinnamon
1 each Green chili seeded, sliced
100 mililiter Honey
40 mililiter Pumpkin seeds
Preheat the oven to 180?C and line a baking tray with a baking sheet. Put the butternut in a mixing bowl and season well. Drizzle with the remaining ingredients and spoon evenly into the prepared tray. Bake until the butternut is soft and caramelised.
This Caramelised Butternut and Honey recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.
By on Feb 29, 2008 in Recipes and Cooking | Comments Off
4 Servings
Vegetables
American
Appetizers Main Dish Side Dish Snacks Bake Fall Spring Summer Winter Meatless Low Carb Vegetarian Diabetic Vegetables American
1 cup Walnuts
1 clove Garlic minced
1 medium Onion chopped
1 tablespoon Celery chopped
2 tablespoon Parsley chopped
1/3 cup Bread crumbs seasoned, if desired
2 large Egg beaten
2 teaspoon Vegetable oil
Preheat oven to 375?F. Combine first 5 ingredients in a food processor or blender and chop finely. Add remaining ingredients and salt and pepper to taste. Process until smooth. Roll mixture into balls 2 inches in diameter. Arrange on a baking sheet and bake 10-12 minutes, or until deep brown.
This Veggie Nuggets recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.
By on Feb 29, 2008 in Recipes and Cooking | Comments Off
4 Servings
Vegetables
American
Appetizers Main Dish Side Dish Snacks Bake Fall Spring Summer Winter Meatless Low Carb Vegetarian Diabetic Vegetables American
1 cup Walnuts
1 clove Garlic minced
1 medium Onion chopped
1 tablespoon Celery chopped
2 tablespoon Parsley chopped
1/3 cup Bread crumbs seasoned, if desired
2 large Egg beaten
2 teaspoon Vegetable oil
Preheat oven to 375?F. Combine first 5 ingredients in a food processor or blender and chop finely. Add remaining ingredients and salt and pepper to taste. Process until smooth. Roll mixture into balls 2 inches in diameter. Arrange on a baking sheet and bake 10-12 minutes, or until deep brown.
This Veggie Nuggets recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.
By on Feb 29, 2008 in Recipes and Cooking | Comments Off
8 Servings
Beef
American
Main Dish Advance Fall Winter Low Carb Diabetic Beef American
3 pound Beef lean chuck
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1 tablespoon Oil
4 large Onion
3 tablespoon Chili powder
3 tablespoon Cornmeal
1 tablespoon Garlic minced
1 tablespoon Cumin
2 teaspoon Oregano
1/4 teaspoon Cayenne
1 can (12 oz) Beef broth
1 1/4 cup Water
1 tablespoon Brown sugar packed
1. Sprinkle beef with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. In a 4-quart Dutch oven, brown beef, one-third at a time, in hot oil. (Add more oil during cooking, if necessary.) Remove beef from Dutch oven. 2. Add the 4 chopped onions to Dutch oven; cook over medium-high heat about 5 minutes or until tender. Stir in chili powder, cornmeal, garlic, cumin, oregano, and cayenne pepper; cook for 30 seconds. 3. Stir in browned beef, beef broth, the water, brown sugar, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover; simmer for 1 1/2 to 2 hours or until meat is tender. If desired, top each serving with chopped onion.
This Bowl O’ Red Chili recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.
