chicken pot pie updated

ingredients

2 tblsp kraft italian dressing

1 lb. boneless skinless chicken breast cut into bite-size pieces
2 cups frozen mixed vegetables
1 can condensed cream of chicken soup

1/4 lb. velveeta pasteurized prepared cheese product, cut up

1 sheet frozen puff pastry thawed

1 egg lightly beaten

preheat oven to 400ºF.

heat dressing in large skillet. add chicken. cook and stir 5 min. or until chicken is cooked through.

stir in vegetables, soup and velveeta.

spoon into greased 9 in. squared baking dish.

unfold pastry sheet, place over chicken mixture. fold under edges of pastry: press on top of baking dish to seal.

brush pastry with egg. cut several slits in top of crust to permit steam to escape.

bake 30 minutes or until deep golden brown.

let stand 5 min before serving.

minestrone

2 14 ounce cans of beef broth

1 15 ounce can red kidney beans, rinsed and drained.

1 15 ounce can of garbanzo beans (chickpeas), rinse and drained

1 14 1/2 ounce can stewed tomatoes undrained

1 11 ounce can of vegetable juice

1 6 ounce can tomato paste

2 teaspoons sugar

1 teaspoon dried italian seasoning, crushed

1/2 cups loose pack frozen mixed vegetables, such as italian blend

2 cups cooked pasta, such as medium shell macaroni or mostaccioli

2 cups fresh spinach leaves cut into strips

parmesan cheese (optional)

in a 4- quart pot combine beef broth, kidney beans, garbanzo beans, undrained tomatoes, vegetable juice, tomato paste, sugar, and italian seasoning. bring to a boil.

add mixed vegetables, reduce heat. simmer covered, about 10 minutes or until vegetables are tender.

stir in cooked pasta and fresh spinach.

heat thoroughly

sprinkle with parmesan cheese if desired.

grandma's beef stroganoff

ingredients;

stew meat (cubed)

1 cup sour cream

small can tomato sauce

1 can of beef broth

2 tablespoons flour

seasoning salt & pepper

2

tablespoons oil

season meat with seasoning salt and pepper. heat oil in large skillet and brown meat.

add sour cream, cook for a minute and tomato sauce. simmer for 3 minutes.

add beef broth. fill broth can with cold water and add flour. stir and add to skillet.

cover and simmer until sauce is thick and meat is tender

serve over hot white rice.

i love this recipe so much. and i loved how it came out. my mom loved it and said that it tasted just like grandmas.

chicken fried steak & gravy (2)

ingredients:

1 pound boeless beef topround steak, cut 1/2 in. thick

3/4 cup fine dry bread crumbs

1/2 teaspoon

dry basil or oregano, crushed

1/2 teaspoon salt

1/4 teaspoon black pepper

1 beaten egg

1 table spoon milk

2 tablespoons cooking oil

2 table spoons all purpose flour

1 1/3 cups milk

salt and black pepper

trim fat off meat. cut meat into 4 serving size pieces. place each piece of meat between 2 pieces of plastic wrap. working from center to edges, pound meat lightly with the flat side of a meat mallet to 1/4 -inch thickness. remove plastic wrap.

in a shallow dish, combine bread crumbs, basil, the 1/2 teaspoon of salt, and the 1/4 teaspoon of pepper. in another shallow dish, combine egg, and the 1 tablespoon of milk. dip meat piece into egg mixture then coat with bread crumb mixture.

in a 12 in skillet cook meat half at a time, in hot oil over medium heat about six minutes or until brown turning once. (add more oil if necessary. return all meat to skillet. reduce heat to medium -low. cover and cook for 45- 60 minutes more or until meat is tender. transfer all meat to a serving platter, reserving drippings in skillet. keep warm.

for gravy- stir flour into hot drippings. gradually stir in 1 1/3 cups milk. cook and stir over medium heat until thickened and bubbly. cook and stir for 1 minute more. if desired season to taste with additional salt and pepper. serve gravy with meat.

Serve with mashed potatoes and corn.

i didnt really like how this dish came out, but my mom really liked it. she said he meat was good and she thought the gravy came out really good too.

spicy orange chicken

Ingredients:
chicken-
2lbs of boneless skinless chicken breast cut into 1 1/2 in cubes
1 1/2 cups all purpose flour
1-2 eggs beaten
1/4 teaspoon of salt
1/4 teaspoon of pepper
oil for frying

combine flour, salt, and pepper.
dip chicken in egg mixture and shake in flour mixture to coat.
deep fry in batches

















Orange sauce-
1 1/2 cups water
2 table spoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/1 tablespoons soy sauce
1 tablespoon orange zest
1 cup packed brown sugar
1/2 teaspoon ginger root minced
1/2 teaspoon garlic minced
2 tablespoons green onion chopped
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2tablespoons water

in a large sauce pan combine water, lemon juice, orange juice, rice vinegar, and soy sauce. blend well over medium heat for a few minutes. stir in brown sugar, orange zest, ginger, garlic, and onion and bring to a boil.






































Pour sauce over breaded chicken, and if desired, add red pepper flakes and garnish with green onions. serve with rice, noodle or egg rolls.

colorful fried rice

ingredients:




1 1/2 cups cold cooked rice
2 green onions chopped
1 small carrot diced
1/4 cup fresh or frozen peas, thawed
4 tablespoons soy sauce
1 tablespoon chopped parsley
1 tablespoon vegetable oil
1-2 eggs, beaten
salt and pepper to taste




directions:
in a skillet cook and stir the rice, onions, carrot, peas, soy sauce, and parsley in oil until onions are tender and rice is heated through














add egg and stir until egg is completely set, season with salt and pepper.






serve with orange chicken, egg rolls, broccoli beef, or your favorite Chinese entree.

veggie lasagna

ingredients:
lasagna noodles
your favorite pasta sauce
mushroom
zucchini
spinach
ricotta cheese
provolone (either shredded or sliced)





cook lasagna noodles as directed on package, separate, and cover with a damp cloth






saute mushrooms and zucchini in olive oil until tender (not over cooked)






steam spinach







layer cooked noodles, sauce, veggies, and cheese starting with a layer of sauce.









layer...


layer...


layer...




and bake at 375 f for 25-30 minutes or until cheese is melted and lasagna is thoroughly heated










serve with garlic bread, salad, and wine.