My Grandma Smith’s recipes, one of our families favories and ULTRA comfort food. If you like macaroni and cheese, you will defiantly love this!
1 lb. chicken breasts
3 green onions
3 celery tops
2 cups water
¼ lb. cheddar cheese (about 1 cup) shredded
½ cup cashews
1 ½ cup macaroni (before cooking)
2 cans cream of chicken soup
1 cup Cheese-It’s, crushed (last time I used the Kashi Cheddar Crackers and they were good too)
Cook chicken, onion and celery tops in water until chicken is tender. Remove chicken from broth and reserve the strained broth. Chunk the chicken. Cook macaroni to almost tender. Reserve broth while draining and add chicken to greased 2 qt. casserole or 9 x 13 pan. Sprinkle cheese on top of macaroni. Add chicken and cashews. Mix soups with 2/3 cup of the reserved chicken broth and pour on top of the cashews. Top with crushed crackers. Bake at 350 for 30 minutes.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
30 March 2010
Tomato Cream Sauce for Pasta
Serves 5 - so the recipe says, but I got two meals out of it. Maybe 5 as a side dish.
2 Tbsp. olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 oz. can) Italian style diced tomatoes, drained
1 Tbsp. dried basil leaves
¾ tsp. white sugar
¼ tsp. dried oregano
¼ tsp. salt
1/8 tsp. ground black pepper
1/2 cup heavy cream
1 Tbsp. butter
In a saucepan, sauté onion and garlic in olive oil over medium heat. Make sure it doesn’t burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to a boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat, stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.
This dish has great flavor. I do, however, think that the tomatoes are a little chunky, maybe give them a chop before. I added just a splash of sherry. I didn’t have half-and-half (haven’t been to the grocery store yet!)
Recipe from: http://www.allrecipes.com/
2 Tbsp. olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 oz. can) Italian style diced tomatoes, drained
1 Tbsp. dried basil leaves
¾ tsp. white sugar
¼ tsp. dried oregano
¼ tsp. salt
1/8 tsp. ground black pepper
1/2 cup heavy cream
1 Tbsp. butter
In a saucepan, sauté onion and garlic in olive oil over medium heat. Make sure it doesn’t burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to a boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat, stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.
This dish has great flavor. I do, however, think that the tomatoes are a little chunky, maybe give them a chop before. I added just a splash of sherry. I didn’t have half-and-half (haven’t been to the grocery store yet!)
Recipe from: http://www.allrecipes.com/
Cajun Shrimp with Fettuccini
Makes 6 cups
Total Time: 30 minutes
Cook:
½ lb. fresh fettuccine
Saute in 1 Tbsp. olive oil:
¼ lb. kielbasa, sliced into coins
½ lb. large shrimp, peeled, deveined
2 t. garlic, minced
Deglaze with; Add;
¼ cup dry sherry
½ cup heavy cream
½ stick unsalted butter (4 Tbsp)
¼ cup chicken broth
¼ t. cayenne
Off Heat, Stir in; Garnish with:
2 egg yolks, beaten
¼ cup Parmesan, grated
1/4 cup scallions, chopped
Bring a large pot of salted water to a boil for the pasta.
Cook fettuccine according to package directions. Drain and set aside.
Sauté kielbasa in oil in a large sauté pan over medium-high heat until browned, about 2 minutes. Add shrimp and garlic; cook until shrimp is opaque, 1-2 minutes. Remove from pan.
Deglaze pan with sherry, scraping up browned bits from bottom of pan.
Add heavy cream, butter, broth, and cayenne. Stir in cooked pasta, sausage and shrimp; heat briefly.
Off heat, stir in egg yolks and Parmesan and toss. Garnish with scallions.
*Cuisine Tonight, Our Favorite Weeknight Menus
*Don’t be afraid of the egg, it works as a binder!
Total Time: 30 minutes
Cook:
½ lb. fresh fettuccine
Saute in 1 Tbsp. olive oil:
¼ lb. kielbasa, sliced into coins
½ lb. large shrimp, peeled, deveined
2 t. garlic, minced
Deglaze with; Add;
¼ cup dry sherry
½ cup heavy cream
½ stick unsalted butter (4 Tbsp)
¼ cup chicken broth
¼ t. cayenne
Off Heat, Stir in; Garnish with:
2 egg yolks, beaten
¼ cup Parmesan, grated
1/4 cup scallions, chopped
Bring a large pot of salted water to a boil for the pasta.
Cook fettuccine according to package directions. Drain and set aside.
Sauté kielbasa in oil in a large sauté pan over medium-high heat until browned, about 2 minutes. Add shrimp and garlic; cook until shrimp is opaque, 1-2 minutes. Remove from pan.
Deglaze pan with sherry, scraping up browned bits from bottom of pan.
Add heavy cream, butter, broth, and cayenne. Stir in cooked pasta, sausage and shrimp; heat briefly.
Off heat, stir in egg yolks and Parmesan and toss. Garnish with scallions.
*Cuisine Tonight, Our Favorite Weeknight Menus
*Don’t be afraid of the egg, it works as a binder!
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