Main Dish Recipes

I followed the recipe as is and the result is this mouthwatering, and crazy delicious taco cornbread that everyone is raving about. My husband and kids loved it! I’ve read that it’s great with tortilla chips or Fritos corn chips too. I will try that soon and I’ll put some green chilis too just to add a little spice. I think this is a great recipe especially if you like Mexican as I do. It’s really easy to make, and can easily be reheated when you feel like eating again. My kids preferred their piece with sour cream on top which works great. This is another dish I’m planning to serve on game night, I’m sure everyone will love it. And I like the idea of adding some black beans, let’s see how it’ll turn out. I’m sure it’s going to be a hit.

Ingredients

1 package (8 1/2 oz) corn bread/muffin mix

1 egg

1/3 cup milk

3 cups cooked taco seasoned meat

1 can black beans

1 cup (8 oz) sour cream, light

1 cup Colby jack, cheddar or Mexican cheese, shredded and divided

1/2 cup onion, chopped

1 medium tomato, chopped

1 cup shredded lettuce

1 can sliced olives (optional, I didn’t use)

How to make Taco Corn Bread Casserole

Step 1: Combine the cornbread, egg, and milk in a large bowl. Mix until blended.

Step 2: Spray an 8 x 8-inch pan with cooking spray.

Step 3: Pour and spread the cornbread mixture into the prepared pan.

Step 4: Place inside the oven and bake at 350 degrees for 15 minutes.

Step 5: Mix the taco meat and beans. Then, spread over the cornbread.

Step 6: In a bowl, combine the sour cream, 3/4 cup cheese, and onion. And spread over the meat mixture.

Step 7: Bake for another 20 to 25 minutes or until heated through and the cheese is melted.

Step 8: Garnish with tomato, lettuce, and the remaining cheese. Serve immediately. Enjoy!

Taco Corn Bread Casserole

Rebecca I followed the recipe as is and the result is this mouthwatering, and crazy delicious taco cornbread that everyone is raving about. My husband and kids loved it! I’ve read… Main Dish Recipes Taco Corn Bread Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 package (8 1/2 oz) corn bread/muffin mix
• 1 egg
• 1/3 cup milk
• 3 cups cooked taco seasoned meat
• 1 can black beans
• 1 cup (8 oz) sour cream, light
• 1 cup Colby jack, cheddar or Mexican cheese, shredded and divided
• 1/2 cup onion, chopped
• 1 medium tomato, chopped
• 1 cup shredded lettuce
• 1 can sliced olives (optional, I didn’t use)

Instructions

Step 1: Combine the cornbread, egg, and milk in a large bowl. Mix until blended.

Step 2: Spray an 8 x 8-inch pan with cooking spray.

Step 3: Pour and spread the cornbread mixture into the prepared pan.

Step 4: Place inside the oven and bake at 350 degrees for 15 minutes.

Step 5: Mix the taco meat and beans. Then, spread over the cornbread.

Step 6: In a bowl, combine the sour cream, 3/4 cup cheese, and onion. And spread over the meat mixture.

Step 7: Bake for another 20 to 25 minutes or until heated through and the cheese is melted.

Step 8: Garnish with tomato, lettuce, and the remaining cheese. Serve immediately. Enjoy!

A decadent cake, super tender thanks to buttermilk, and the vintage, whimsical flavor of the frosting from the chocolate malt drink are one of kind. This cake is indeed one of the best you’ll ever have!

Ingredients

CAKE LAYERS

7 (1.84-oz.) Milky Way candy bars

1 cup unsalted butter, softened, divided

2 cup granulated sugar

4 large eggs

2 1/2 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/4 cup buttermilk

1 teaspoon vanilla extract

FROSTING

10 ounces bittersweet chocolate chips

2 cups unsalted butter, softened

1 (16-oz.) package powdered sugar

1 cup chocolate malt drink mix (such as Ovaltine)

1 teaspoon vanilla extract

1/4 teaspoon salt

3 to 4 tablespoons heavy whipping cream

GARNISH

2 (1.84-oz.) Milky Way candy bars, sliced

How to Make Milky Way Cake Recipe

Step 1: To make the cake layers: Prepare the oven. Preheat it to 350 degrees F.

Step 2: In a small saucepan, combine the candy bars, half cup of butter, and cook over medium heat. Make sure to whisk frequently until the butter and candy bars are melted and smooth. Remove from the heat. Let it cool for 5 minutes.

Step 3: Using an electric mixer, beat the granulated sugar, and a half cup of butter on medium speed for about 3 minutes until light and fluffy.

Step 4: Add the eggs one at a time, beating and blending after each addition.

Step 5: In a separate bowl, whisk in the flour, salt, and baking soda.

Step 6: Gradually add the flour mixture, alternately, with buttermilk into the electric mixer. Beat on low speed just until blended.

Step 7: Then, add in the melted candy and vanilla. Beat until just blended.

Step 8: Divide the batter into the 3 greased (with shortening) and floured 9-inch round pans.

Step 9: Place in the preheated oven and bake for 25 to 30 minutes. Insert a toothpick in the middle of the cakes, when the toothpick comes out clean your cake is done.

Step 10: Remove from the oven and let the cakes cool for 10 minutes on wire racks.

Step 11: Remove the cakes from the pan and cool completely for about 30 minutes.

Step 12: For the frosting, place the chocolate in a microwave-safe bowl and microwave on high for a minute while stirring after 30 seconds or until melted and smooth. Let it cool for 5 minutes.

Step 13: Beat on low speed the butter and powdered sugar until smooth. Mix in the malt drink mix, vanilla, and salt, and, beat on low for 2 minutes. Add in the melted chocolate and mix for another 2 minutes, still on low speed. Whisk in 3 tablespoons of cream and beat on medium speed until smooth and spreadable. You can add more cream if needed to achieve the desired consistency.

Step 14: Now, evenly spread the frosting between layers (top and side) of the cake. Garnish with candy bars.

Milky Way Cake Recipe

Rebecca A decadent cake, super tender thanks to buttermilk, and the vintage, whimsical flavor of the frosting from the chocolate malt drink are one of kind. This cake is indeed one… Main Dish Recipes Milky Way Cake Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• CAKE LAYERS
• 7 (1.84-oz.) Milky Way candy bars
• 1 cup unsalted butter, softened, divided
• 2 cup granulated sugar
• 4 large eggs
• 2 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/4 cup buttermilk
• 1 teaspoon vanilla extract
• FROSTING
• 10 ounces bittersweet chocolate chips
• 2 cups unsalted butter, softened
• 1 (16-oz.) package powdered sugar
• 1 cup chocolate malt drink mix (such as Ovaltine)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 to 4 tablespoons heavy whipping cream
• GARNISH
• 2 (1.84-oz.) Milky Way candy bars, sliced

Instructions

Step 1: To make the cake layers: Prepare the oven. Preheat it to 350 degrees F.

Step 2: In a small saucepan, combine the candy bars, half cup of butter, and cook over medium heat. Make sure to whisk frequently until the butter and candy bars are melted and smooth. Remove from the heat. Let it cool for 5 minutes.

Step 3: Using an electric mixer, beat the granulated sugar, and a half cup of butter on medium speed for about 3 minutes until light and fluffy.

Step 4: Add the eggs one at a time, beating and blending after each addition.

Step 5: In a separate bowl, whisk in the flour, salt, and baking soda.

Step 6: Gradually add the flour mixture, alternately, with buttermilk into the electric mixer. Beat on low speed just until blended.

Step 7: Then, add in the melted candy and vanilla. Beat until just blended.

Step 8: Divide the batter into the 3 greased (with shortening) and floured 9-inch round pans.

Step 9: Place in the preheated oven and bake for 25 to 30 minutes. Insert a toothpick in the middle of the cakes, when the toothpick comes out clean your cake is done.

Step 10: Remove from the oven and let the cakes cool for 10 minutes on wire racks.

Step 11: Remove the cakes from the pan and cool completely for about 30 minutes.

Step 12: For the frosting, place the chocolate in a microwave-safe bowl and microwave on high for a minute while stirring after 30 seconds or until melted and smooth. Let it cool for 5 minutes.

Step 13: Beat on low speed the butter and powdered sugar until smooth. Mix in the malt drink mix, vanilla, and salt, and, beat on low for 2 minutes. Add in the melted chocolate and mix for another 2 minutes, still on low speed. Whisk in 3 tablespoons of cream and beat on medium speed until smooth and spreadable. You can add more cream if needed to achieve the desired consistency.

Step 14: Now, evenly spread the frosting between layers (top and side) of the cake. Garnish with candy bars.

Are you tired of eating french fries and you want to eat potatoes differently? Lucky for you because today’s recipe is exactly what you are looking for! I made this 3 days ago and I could not be more proud of the result. Anything with cheese in it, once you bake it, you could never go wrong! I also added bacon to give it a nice greasy approach. It complements well with the potatoes and cheese. Another thing you can add is fried garlic. Sprinkle it on top for additional flavor. It is awesome! I did not include it here with the rest of the ingredients because some of you might not like it. It is just a suggestion. As for me, I enjoyed it! You can add more bacon too. If you think you can handle a little more bacon, why not? Just a simple reminder though, it is unhealthy! You can maybe add more if it is the cheating day, right? Anyway, I hope you give this a try. It’s perfect for movie night! Just remember to exercise in the morning though to burn all the fat. Have a good one! Enjoy!

INGREDIENTS

6-7 cups of potatoes, peeled and diced

2 cups of cheddar cheese, grated

1 (1 lb) package bacon, cooked and crumbled

1 teaspoon of garlic salt

1 cup of mayonnaise

1/2 cup of green onions, thinly sliced

How to make Cheesy Mississippi Mud Potatoes

Step 1: Ready the oven and preheat to 325 degrees F.

Step 2: Combine cheddar cheese, bacon, potatoes, green onions, and garlic salt in a 9×13-inch baking dish. Whisk until all ingredients are incorporated.

Step 3: Pour in mayonnaise and whisk until all the ingredients are coated evenly.

Step 4: Place in the oven and bake for about 1 hour and 30 minutes or until the potatoes are soft and the top turns golden brown.

Step 5: Serve hot. Enjoy!

Cheesy Mississippi Mud Potatoes

Rebecca Are you tired of eating french fries and you want to eat potatoes differently? Lucky for you because today’s recipe is exactly what you are looking for! I made this… Main Dish Recipes Cheesy Mississippi Mud Potatoes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6-7 cups of potatoes, peeled and diced
• 2 cups of cheddar cheese, grated
• 1 (1 lb) package bacon, cooked and crumbled
• 1 teaspoon of garlic salt
• 1 cup of mayonnaise
• 1/2 cup of green onions, thinly sliced

Instructions

Step 1: Ready the oven and preheat to 325 degrees F.

Step 2: Combine cheddar cheese, bacon, potatoes, green onions, and garlic salt in a 9x13-inch baking dish. Whisk until all ingredients are incorporated.

Step 3: Pour in mayonnaise and whisk until all the ingredients are coated evenly.

Step 4: Place in the oven and bake for about 1 hour and 30 minutes or until the potatoes are soft and the top turns golden brown.

Step 5: Serve hot. Enjoy!

This is my ultimate comfort food. I love everything about these quesadillas – it’s filled with beef, melted cheese, tender-crisp veggies, and the soft tortilla that’s toasted until crisp. I like to dip them in salsa for even more flavor, but sour cream goes great with them too! This is a hit during game nights but I can eat a mouthful of these any time, every day! It’s a very simple recipe, easy and quick to make. These steak cheesesteak quesadillas are savory, cheesy, beefy, unquestionably delicious, and a crowd favorite. My husband loves it, well, he’s a steak lover so anything with steak he eats. However, this became his favorite too. To quote my husband, “it’s like eating a Philly Cheese Steak Sandwich.” You can tell we are both in love with these quesadillas, who wouldn’t? These are freaking delicious!

INGREDIENTS

1 (1 pound) beef top sirloin, thinly sliced

2 small onions, sliced

2 green bell peppers, sliced

1 cup of barbeque sauce (such as Bull’s-Eye(R) Texas-Style Bold Barbeque Sauce)

8 (10 inches) flour tortillas

2 cups of shredded Cheddar cheese

How to make Steak Cheese Steak Quesadillas

Step 1: Prepare the oven. Preheat it to 425 degrees F or 220 degrees C.

Step 2: Cook the beef in a skillet over medium heat for 5 to 7 minutes until browned. Stir in the onions and green bell peppers. Cook for another 5 to 10 minutes until softened. Then, pour the barbeque sauce over the beef mixture. Simmer for about 10 minutes until the sauce is slightly reduced.

Step 3: Place for tortillas on a baking sheet. Top each tortilla with the beef mixture. Sprinkle some cheddar cheese over and top it off with a tortilla.

Step 4: Place inside the preheated oven and bake for 10 minutes. Then, flip the quesadillas and bake for another 5 minutes until the cheese is melted. Serve immediately with salsa or sour cream dip. Enjoy!

Steak Cheese Steak Quesadillas

Rebecca This is my ultimate comfort food. I love everything about these quesadillas – it’s filled with beef, melted cheese, tender-crisp veggies, and the soft tortilla that’s toasted until crisp. I… Main Dish Recipes Steak Cheese Steak Quesadillas European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (1 pound) beef top sirloin, thinly sliced
• 2 small onions, sliced
• 2 green bell peppers, sliced
• 1 cup of barbeque sauce (such as Bull’s-Eye(R) Texas-Style Bold Barbeque Sauce)
• 8 (10 inches) flour tortillas
• 2 cups of shredded Cheddar cheese

Instructions

Step 1: Prepare the oven. Preheat it to 425 degrees F or 220 degrees C.

Step 2: Cook the beef in a skillet over medium heat for 5 to 7 minutes until browned. Stir in the onions and green bell peppers. Cook for another 5 to 10 minutes until softened. Then, pour the barbeque sauce over the beef mixture. Simmer for about 10 minutes until the sauce is slightly reduced.

Step 3: Place for tortillas on a baking sheet. Top each tortilla with the beef mixture. Sprinkle some cheddar cheese over and top it off with a tortilla.

Step 4: Place inside the preheated oven and bake for 10 minutes. Then, flip the quesadillas and bake for another 5 minutes until the cheese is melted. Serve immediately with salsa or sour cream dip. Enjoy!

This is my favorite! I love this salad casserole so much because it hits every spot. Easy to make and so freakin delicious! I used mostly some leftover chicken, and if I feel like going green I add some celery, and green pepper in it too and it’s amazing! This has a nice texture with creamy chicken and crunchy potatoes. I always double the recipe because my family is also crazy in love with this salad casserole. It’s gooey, it’s crunchy, it’s salty, it’s creamy – a real winner! This is a definite keeper, a handy recipe, that’s worth making not just once. This has been my go-to family meal, it’s rich, has an amazing balance of creamy and lots of crunch, and can easily be paired with some green salad for a weeknight dinner that the whole family enjoys.

INGREDIENTS

3 cups of cooked chicken, shredded or chopped

1 cup of sharp cheddar cheese, grated

1 cup of potato chips, slightly crushed

1 1/4 cups of mayonnaise

1 cup of celery, finely chopped

1/4 cup of bacon, cooked and crumbled

1 tablespoon of dry ranch mix

1/2 tablespoon of lemon juice

1 teaspoon of Worcestershire sauce

1/2 teaspoon of onion powder

kosher salt and freshly ground pepper, to taste

How to make Crispy Hot Chicken Salad Casserole

Step 1: Prepare the oven by preheating it to 350 degrees F.

Step 2: Spray a square baking dish with a non-stick spray or lightly grease with butter.

Step 3: Whisk the mayonnaise, ranch mix, lemon juice, Worcestershire sauce, and onion powder in a small bowl. Season with salt and pepper.

Step 4: Then, mix the mayonnaise mixture into the chicken until evenly coated.

Step 5: Pour everything into the greased baking dish and top with crushed potato chips.

Step 6: Place inside the preheated oven and bake for 25 to 30 minutes, or until hot and bubbly and the cheese is melted.

Step 7: Remove the dish from the oven. Serve immediately. Enjoy!

Crispy Hot Chicken Salad Casserole

Rebecca This is my favorite! I love this salad casserole so much because it hits every spot. Easy to make and so freakin delicious! I used mostly some leftover chicken, and… Main Dish Recipes Crispy Hot Chicken Salad Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

• 3 cups of cooked chicken, shredded or chopped
• 1 cup of sharp cheddar cheese, grated
• 1 cup of potato chips, slightly crushed
• 1 1/4 cups of mayonnaise
• 1 cup of celery, finely chopped
• 1/4 cup of bacon, cooked and crumbled
• 1 tablespoon of dry ranch mix
• 1/2 tablespoon of lemon juice
• 1 teaspoon of Worcestershire sauce
• 1/2 teaspoon of onion powder
• kosher salt and freshly ground pepper, to taste

Instructions

Step 1: Prepare the oven by preheating it to 350 degrees F.

Step 2: Spray a square baking dish with a non-stick spray or lightly grease with butter.

Step 3: Whisk the mayonnaise, ranch mix, lemon juice, Worcestershire sauce, and onion powder in a small bowl. Season with salt and pepper.

Step 4: Then, mix the mayonnaise mixture into the chicken until evenly coated.

Step 5: Pour everything into the greased baking dish and top with crushed potato chips.

Step 6: Place inside the preheated oven and bake for 25 to 30 minutes, or until hot and bubbly and the cheese is melted.

Step 7: Remove the dish from the oven. Serve immediately. Enjoy!

I first tasted these crescents when a friend brought some in the office. They’re so good and I instantly fell in love. So when I went home, I searched for the recipe, and here it is. I thought it’ll be difficult to make but they’re not. They’re the easiest and quickest appetizers to make. Just mix everything, roll them up, and in 15 minutes you’ll have these roll of heaven on your plate. And they’d make a delicious breakfast too! They’re so savory, you can’t have just one. I’m telling you, once you taste them you’ll keep coming back for more. These flaky crescent rolls are so good, they’re fluffy, bite-sized creamy and cheesy sausage wrapped. Simple yet superb. This recipe is perfect as is and I never change a thing. I have made these crescent rolls many times and they never fail me. Always a hit whenever I go. I’m planning to make these soon for a fundraiser. I’m sure they’re gonna love it as much as I do!

INGREDIENTS

16 oz bulk sausage cooked and crumbled (any flavor)

8 oz cream cheese; softened

2 can(s) of refrigerated crescent rolls

1 c shredded sharp cheddar cheese (or any cheese)

How to make Sausage Cream Cheese Crescents

Step 1: In a skillet, cook the sausage over medium heat until crumbly and browned. Drain any excess fat.

Step 2: Meanwhile, prepare the oven. Preheat it to 375 degrees.

Step 3: Mix the sausage and cream cheese in a bowl. Stir in some shredded cheese if you’d like.

Step 4: Separate the rolls into triangles and cut eat triangle into half lengthwise.

Step 5: Scoop one tablespoon each of the sausage and cream cheese mixture into each triangle and roll. Line them up into ungreased cookie sheets.

Step 6: Place inside the preheated oven and bake for 15 minutes, or until golden brown. Serve and enjoy!

Sausage Cream Cheese Crescents

Rebecca I first tasted these crescents when a friend brought some in the office. They’re so good and I instantly fell in love. So when I went home, I searched for… Main Dish Recipes Sausage Cream Cheese Crescents European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 16 oz bulk sausage cooked and crumbled (any flavor)
• 8 oz cream cheese; softened
• 2 can(s) of refrigerated crescent rolls
• 1 c shredded sharp cheddar cheese (or any cheese)

Instructions

Step 1: In a skillet, cook the sausage over medium heat until crumbly and browned. Drain any excess fat.

Step 2: Meanwhile, prepare the oven. Preheat it to 375 degrees.

Step 3: Mix the sausage and cream cheese in a bowl. Stir in some shredded cheese if you'd like.

Step 4: Separate the rolls into triangles and cut eat triangle into half lengthwise.

Step 5: Scoop one tablespoon each of the sausage and cream cheese mixture into each triangle and roll. Line them up into ungreased cookie sheets.

Step 6: Place inside the preheated oven and bake for 15 minutes, or until golden brown. Serve and enjoy!

The pride of St. Louis, Missouri – this gooey butter cake is a flat and dense cake made with cake flour (or cake mix), butter, sugar, eggs, and dusted with confectioners’ sugar. I thought it’s difficult to make but boy I was so wrong. This cake is pretty easy to put together. While others complained about getting the dough into the pan, I would suggest mixing everything right into the pan so it spreads easily. I’ve made this cake many times, already experimented with putting some crushed pecans to the crust mixture, and it’ brilliant! Although, I haven’t tried the caramel or chocolate drizzle I’m sure it’s gonna be great. This gooey butter cake is unbelievably delicious, and the crust around the edges is perfect! I sure know now why everyone is raving about this cake. I simply died and gone to heaven when I first tasted this cake. It’s a real keeper. This is something that you should not miss and can simply not appreciate. It’s rich, sweet, and absolutely the best cake you’ll ever have.

Ingredients

1 (18.25 ounce) package yellow cake mix

½ cup of butter, melted

2 eggs

1 teaspoon of vanilla extract

1 (8 ounces) package cream cheese

2 eggs

1 teaspoon of vanilla extract

4 cups of confectioners’ sugar

How to make Gooey Butter Cake III

Step 1: Prepare the oven by preheating it to 350 degrees or 175 degrees C.

Step 2: In a bowl, mix the cake mix, melted butter or margarine, vanilla, and eggs.

Step 3: Pat the batter into a 9 x 13-inch pan.

Step 4: Using an electric mixer, mix the cream cheese, eggs, and vanilla. Gradually whisk in the confectioner’s sugar.

Step 5: Pour the mixture over the cake.

Step 6: Place inside the preheated oven and bake for 40 to 45 minutes. When done, remove from the oven and let it cool completely. Slice, serve, and enjoy!

Gooey Butter Cake III

Rebecca The pride of St. Louis, Missouri – this gooey butter cake is a flat and dense cake made with cake flour (or cake mix), butter, sugar, eggs, and dusted with… Main Dish Recipes Gooey Butter Cake III European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• ½ cup of butter, melted
• 2 eggs
• 1 teaspoon of vanilla extract
• 1 (8 ounces) package cream cheese
• 2 eggs
• 1 teaspoon of vanilla extract
• 4 cups of confectioners' sugar

Instructions

Step 1: Prepare the oven by preheating it to 350 degrees or 175 degrees C.

Step 2: In a bowl, mix the cake mix, melted butter or margarine, vanilla, and eggs.

Step 3: Pat the batter into a 9 x 13-inch pan.

Step 4: Using an electric mixer, mix the cream cheese, eggs, and vanilla. Gradually whisk in the confectioner's sugar.

Step 5: Pour the mixture over the cake.

Step 6: Place inside the preheated oven and bake for 40 to 45 minutes. When done, remove from the oven and let it cool completely. Slice, serve, and enjoy!

This Cheesy Hamburger Casserole is easy to put together but it has a great flavor! I added this recipe in green pepper but it’s simple to change depending on what’s in your refrigerator (and your personal preferences). Some kind of peppers, chopped zucchini, or sliced mushrooms in this casserole will be amazing. It’s just as easy to make this Cheesy Hamburger Casserole as Hamburger Helper and you can monitor the ingredients. A good meal on a weekday and kids love it!

This quick and easy dinner with ground beef and melted cheese is the cure for all picnics. This depends so much on you for the seasoning and it is great for picky eaters, but if you would like a better flavor season or add more vegetables. Do it with rice, if you wanted to try something similar.

Ingredients:

1 1/2 pounds lean ground beef

1 large onion, diced

1 tbsp canola oil

salt, to taste

pepper to taste

1/2 tsp oregano

2 cloves chopped garlic

1/2 tsp paprika

1 can pureed tomatoes

16-ounce box macaroni noodles

1/2 c each grated cheddar and mozzarella cheeses

Directions:

Put a three-fingered pinch of salt onions into the grease. Attach the beef and prepare it and break it. Add a pinch of salt or two with three fingers and a dry season. Attach the tomatoes and cook them for an hour, then raising the heat to low.

Till it’s half cooked, cook the macaroni in boiling water. Drain the tomatoes and add them. (I only wished it spread over two meals and I used the whole package, but you might want to add just half the macaroni if you want your dish to be tomatoey and beefy). From the sauce. Delete it. Taste, add cheese and cover it and cover it with foil, or move it to a large baking dish. It can be cooled down

Bake it in a 400-degree oven when refrigerated until the piping is hot (about 45 minutes if the temperature is cold at the room). Remove the foil, cover the macaroni with the cheese and broil until the cheese is bubbly, just until you are ready to eat.

Cheesy Hamburger Casserole

Rebecca This Cheesy Hamburger Casserole is easy to put together but it has a great flavor! I added this recipe in green pepper but it’s simple to change depending on what’s… Main Dish Recipes Cheesy Hamburger Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 pounds lean ground beef
• 1 large onion, diced
• 1 tbsp canola oil
• salt, to taste
• pepper to taste
• 1/2 tsp oregano
• 2 cloves chopped garlic
• 1/2 tsp paprika
• 1 can pureed tomatoes
• 16-ounce box macaroni noodles
• 1/2 c each grated cheddar and mozzarella cheeses

Instructions

Put a three-fingered pinch of salt onions into the grease. Attach the beef and prepare it and break it. Add a pinch of salt or two with three fingers and a dry season. Attach the tomatoes and cook them for an hour, then raising the heat to low.

Till it's half cooked, cook the macaroni in boiling water. Drain the tomatoes and add them. (I only wished it spread over two meals and I used the whole package, but you might want to add just half the macaroni if you want your dish to be tomatoey and beefy). From the sauce. Delete it. Taste, add cheese and cover it and cover it with foil, or move it to a large baking dish. It can be cooled down

Bake it in a 400-degree oven when refrigerated until the piping is hot (about 45 minutes if the temperature is cold at the room). Remove the foil, cover the macaroni with the cheese and broil until the cheese is bubbly, just until you are ready to eat.

The cheesy Spaghetti chicken recette is the best one you’ll ever make. I discovered that the best way, unlike most recipes that bakes it, is to make the perfect cheese sauce (not with canned soups!), add it to your noodles, then to save yourself an excessive 30 minutes of baking time. I wanted to share this recipe for a while, but it needed some tweaking. Well, I had the original recipe, a bit bland for it. I always thought that it required a little more flavor pop, but I always wanted to make it fast. This recipe provides your family with enough food and still has plenty of leftovers.

I love a recipe that makes a lot of meals and is budget-friendly. On all accounts, that one qualifies. It makes a lot of food, so it’s nice to take potlucks or serve at large family reunions. I doubled this recipe once and brought it to a potluck work. It made two of those large roasting pans full of aluminum, and probably fed 40-50 people with other side dishes.

Ingredients:

8 oz of Boars Head yellow America cheese

8 oz cream cheese

1 (10¾ oz) can of cream celery soup

1 (10¾ oz) can of cream mushroom soup

1 (10 oz) can original Rotel, undrained

1 lb pot size spaghetti

3 boneless, skinless chicken breasts

Salt and pepper to taste

Directions;

Slice the chicken into thin strips or bite-size, set aside.

Cook pasta as directed by box.

In wide non-stick pan, heat 2 tablespoons of vegetable oil.

Cook the chicken until cooked to the full.

Add the soups of cream, Rotel, cheese, and heat until the cheese is melted.

Mix the drained pasta in a mixture of chicken/cheese. Serve straight away.

Note:

You can cool the leftovers for 2-3 days, and simply heat them in the microwave for lunches! The children loved to take the leftovers for school lunches in thermoses. You can freeze the leftovers for up to 3 months in locked, freezer-safe containers and simply defrost and reheat to eat!

CHEESY CHICKEN SPAGHETTI

Rebecca The cheesy Spaghetti chicken recette is the best one you’ll ever make. I discovered that the best way, unlike most recipes that bakes it, is to make the perfect cheese… Main Dish Recipes CHEESY CHICKEN SPAGHETTI European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 oz of Boars Head yellow America cheese
• 8 oz cream cheese
• 1 (10¾ oz) can of cream celery soup
• 1 (10¾ oz) can of cream mushroom soup
• 1 (10 oz) can original Rotel, undrained
• 1 lb pot size spaghetti
• 3 boneless, skinless chicken breasts
• Salt and pepper to taste

Instructions

Slice the chicken into thin strips or bite-size, set aside.

Cook pasta as directed by box.

In wide non-stick pan, heat 2 tablespoons of vegetable oil.

Cook the chicken until cooked to the full.

Add the soups of cream, Rotel, cheese, and heat until the cheese is melted.

Mix the drained pasta in a mixture of chicken/cheese. Serve straight away.

Note:

You can cool the leftovers for 2-3 days, and simply heat them in the microwave for lunches! The children loved to take the leftovers for school lunches in thermoses. You can freeze the leftovers for up to 3 months in locked, freezer-safe containers and simply defrost and reheat to eat!

This Patty Salmon Recipe is real, tried, and loved. The patties on the outside are crispy, and soft on the inside. So what do you know about this recipe that I love most? So, it’s so, so easy to do. So, consider giving these Salmon Patties a try if you’re making dinner or lunch in a rush. I tell you, there are no regrets.

Ingredients:

15 oz. canned salmon large bones removed

2 eggs

1/3 cup shredded Parmesan cheese

1/2 cup breadcrumbs

1 small bell pepper finely diced

2 tbsp. mayonnaise

2 tbsp. Dijon mustard

2 tbsp. chopped scallion

salt to taste

olive oil or vegetable oil for frying

Directions:

Place the salmon in a medium mixing cup, and flake gently with a fork.
Add the remaining ingredients and stir well.
Form tiny patties with your hands use a 1/2-cup as a scale.

IF FRYING:

Heat oil in a large skillet over medium heat (use enough oil to generously cover the bottom of the skillet). For about 5 minutes, fry the patties on each side until they are crispy and fried.

IF BAKING:

Pour some olive oil on a large, non-stick cookie sheet to ensure that the surface is evenly coated. Place the salmon patties on the plate and gently brush the tops with some oil. Bake to 425 degrees F for 15 minutes. Flip, and bake for 5-7 more minutes.

Notes:

It’s simple, inexpensive, and safe. You can find it interesting that in contrast to fresh salmon, canned salmon is similarly nutritious. I still recommend that wild-cached salmon be selected.

You ‘re going to have to bake it in advance if you want to use fresh salmon to make these salmon pats. Drizzle with olive oil, season with salt and pepper, and cook for 15 minutes in a pre-heated oven.

If you follow the recipe then you are going to end up producing 12 tiny patties

EASY SALMON PATTY RECIPE

Rebecca This Patty Salmon Recipe is real, tried, and loved. The patties on the outside are crispy, and soft on the inside. So what do you know about this recipe that… Main Dish Recipes EASY SALMON PATTY RECIPE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 15 oz. canned salmon large bones removed
• 2 eggs
• 1/3 cup shredded Parmesan cheese
• 1/2 cup breadcrumbs
• 1 small bell pepper finely diced
• 2 tbsp. mayonnaise
• 2 tbsp. Dijon mustard
• 2 tbsp. chopped scallion
• salt to taste
• olive oil or vegetable oil for frying

Instructions

Place the salmon in a medium mixing cup, and flake gently with a fork.
Add the remaining ingredients and stir well.
Form tiny patties with your hands use a 1/2-cup as a scale.

IF FRYING:

Heat oil in a large skillet over medium heat (use enough oil to generously cover the bottom of the skillet). For about 5 minutes, fry the patties on each side until they are crispy and fried.

IF BAKING:

Pour some olive oil on a large, non-stick cookie sheet to ensure that the surface is evenly coated. Place the salmon patties on the plate and gently brush the tops with some oil. Bake to 425 degrees F for 15 minutes. Flip, and bake for 5-7 more minutes.

Notes:

It's simple, inexpensive, and safe. You can find it interesting that in contrast to fresh salmon, canned salmon is similarly nutritious. I still recommend that wild-cached salmon be selected.

You 're going to have to bake it in advance if you want to use fresh salmon to make these salmon pats. Drizzle with olive oil, season with salt and pepper, and cook for 15 minutes in a pre-heated oven.

If you follow the recipe then you are going to end up producing 12 tiny patties