This chicken and dumplings casserole is comfort food at its best. A one-pot and one-casserole pan wonder.. I made this pretty much as written - I always at least try to make any recipe as close to as it's written and then maybe make any changes the next time. My main changes were that I had a bag of mixed vegetables in the freezer so I used those instead of the individual veggies and since I have to do everything gluten-free, I mixed up a biscuit batch from GF baking mix and used that on top of the casserole. This did not turn out well as the biscuit mix absorbed too much of the liquid from the bottom of the pot. Sadly, I have not found anyone who makes GF biscuits in a tube. Pillsbury used to, before anyone knew what Celiac was and then discontinued them before I knew I had an allergy. The flavor of the veggie/chicken/sauce mix was very good and I will likely make this again if I can come up with decent GF biscuits that won't turn into giant sponges-LOL! Also, I used a dutch oven so was able to just pop the whole thing in the oven.. Really good chicken and dumplings recipe--and pretty easy to make too! I followed the recipe as written, but changed the method since I used my Dutch oven. I sauteed all the vegetables and chicken in the butter until cooked through. Then added the seasonings and flour. Then poured in the broth and water, and allowed that to cook a few minutes. Added in the milk and peas, and cooked that until thickened on the stovetop. I felt that the mixture was thick enough at this point, so I simply threw the biscuits on top, covered the pot, and put it in the oven for 15 minutes. Removed the lid, sprinkled the biscuits with paprika (just a personal preference), and cooked another 18 minutes until they were lightly browned. Worked perfectly and kept everything in one pot! This is a really great tasting meal, that is quite easy to prepare too! Thank you for the recipe!
The delicous of Chicken And Dumplings Casserole is a blend of ingredients : 1 cup sliced carrot, 1/2 teaspoon dried basil, 2 teaspoons minced garlic, 1 3/4 cups chicken broth, 1/2 cup sliced celery, 1/2 teaspoon dried thyme, 1 pound skinless, boneless chicken breasts, cut into small pieces, 2/3 cup milk, 1/2 cup chopped onion, 1 cup frozen peas, 1/3 cup butter, 1/2 teaspoon poultry seasoning, 1 (16.3 ounce) package refrigerated biscuit dough, separated, 1/3 cup all-purpose flour, 1 cube chicken bouillon, or more to taste, 1/4 teaspoon ground black pepper
1 portion of Chicken And Dumplings Casserole contain nutrients 23.4 g, 47.7 g, 24.8 g, 75 mg, 1465 mg, 503 calories
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
2. Combine chicken, carrot, celery, and bouillon in a large pot and add enough water to cover. Bring to a boil, cover, and cook until chicken is no longer pink in the centers, 10 to 15 minutes. Drain, reserving chicken and broth in another pot or bowl.
3. Melt butter in the same pot over medium heat. Cook onion and garlic in the hot butter for 5 minutes. Stir in flour, poultry seasoning, basil, thyme, and pepper. Stir in chicken broth and milk slowly. Add chicken mixture and peas. Simmer over medium-low heat until thick, 10 to 15 minutes. Pour mixture into the prepared baking dish.
4. Bake in the preheated oven until mixture is bubbling, 20 to 25 minutes. Remove from the oven and place biscuits on top. Cover and bake for 15 minutes. Uncover and continue baking until biscuits are golden brown, 15 to 20 minutes more.
Imagine a sausage patty made from chicken that's just as tender, juicy, and flavorful as one made from pork. It's possible, with a little help from pancetta. Using chicken thighs makes for a significantly more succulent and tender patty, as long as you keep the meat very cold while working with it.. One of our favorite (if not our favorite) Chef John recipes! No changes necessary you have to taste this one to believe. Only comment is that the amount of gravy this made was way too much for the 10 sausage patties I ended up with but my husband was eating the gravy with a spoon so this wasn't really a problem.. One of our favorite (if not our favorite) Chef John recipes! No changes necessary you have to taste this one to believe. Only comment is that the amount of gravy this made was way too much for the 10 sausage patties I ended up with but my husband was eating the gravy with a spoon so this wasn't really a problem.
The delicous of Chicken Apple Sausage Patties is a blend of ingredients : 6 tablespoons butter, 1 pinch salt and freshly ground black pepper to taste, 2 teaspoons minced fresh sage, 2 teaspoons kosher salt, or to taste, ¼ teaspoon cayenne pepper, 8 leaves fresh sage, 1 ½ pounds boneless, skinless chicken thighs, 2 eaches Granny Smith apples, ¼ teaspoon freshly grated nutmeg, 1 teaspoon freshly ground black pepper, 1 tablespoon maple syrup, 6 tablespoons all-purpose flour, 1 (4 ounce) package pancetta, ½ tablespoon oil, or as needed, 4 buttermilk biscuits, split, ½ teaspoon crushed toasted fennel seeds, ¼ teaspoon ground coriander, ¼ teaspoon dried thyme, ⅓ cup creme fraiche, 2 ½ cups chicken broth, or more as needed
1 portion of Chicken Apple Sausage Patties contain nutrients 27.2 g, NutritionInformation, 6.4 g, , 1267.6 mg, 399.1 calories, 18.7 g, 96.6 mg, 1.2 g, , 20.2 g, , 11.6 g
1. Cut chicken thighs into 1-inch pieces. Chop pancetta finely using a meat cleaver until paste-like in texture. Mix chicken and pancetta together. Sprinkle salt, pepper, thyme, fennel, coriander, cayenne, nutmeg, and sage. Mix until combined and place mixture on a plate; cover with plastic wrap and freeze for 15 to 20 minutes before grinding.
2. Peel and quarter apples. Grate apples into a bowl. Place grated apples in a paper towel and squeeze all the water out. Add apples to the partially frozen chicken sausage meat.
3. Place 1/2 of the chicken mixture in a food processor. Pulse on and off until mixture is slightly finer than coarse sausage. Repeat with the remaining chicken. Cover with plastic wrap and refrigerate to let the flavors develop, 4 hours to overnight.
4. Use a large ice cream scoop to portion out the meat. Flatten scoops with dampened hands to make patties about the same size as your biscuits.
5. Heat oil in a large skillet over medium-high heat. Cook patties until bottom is browned and leaves a deep brown fond in the skillet, 3 to 5 minutes. Reduce heat to medium and flip patties over. Add butter and sage leaves. Cook until patties are firm to the touch, removing leaves once they stop bubbling, about 5 minutes more. Remove patties.
6. Whisk flour into the pan; cook and stir until starting to thicken, about 1 minute. Pour in broth and bring to a boil, whisking the browned bits of food off the bottom of the skillet. Add maple syrup and creme fraiche; season with salt and pepper. Cook until gravy is spoonable and reaches desired thickness, 2 to 3 minutes more. Add more broth if gravy is too thick. Remove from heat.
7. Place biscuit halves on individual plates. Top each with a chicken sausage patty; spoon gravy on top. Garnish each with a fried sage leaf.
The maltiness of dark beer really does amazing things for this gravy. It's a very simple dish, but at the same time it has a deep, complex, rich flavor. I served this in a nice ring of green onion-mashed potatoes. I hope you give this a try, whether for St. Patrick's Day or anytime of the year.. Great recipe! I used beef broth instead of chicken and we loved this stew. Many stews seem to lack a bit in flavor but not this one. We had it with mashed potatoes. I will definitely be keeping a supply of Guinness on hand just for this stew. Thanks Chef John! I do love your recipes!. Absolutely delicious. I served it to my family with Irresistible Irish Soda Bread from this site and my toddler and husband gobbled it all up. Next time I make this, however, I will be sure to serve over potatoes or Colcannon as this only made enough for one meal for my 4 person family. Also, my 7-year-old turned her little nose up at it because of the intensity of flavor - which I think could have been dodged had I served it over mashed potatoes. We enjoyed it (except the 7 year old) but afterward decided that since it's such a very flavorful stew, almost like a gravy, some sort of mashed potato accompaniment really is a must. Another thought: I did use beef stock instead of chicken (beef is what I had on hand) and I wonder if using the chicken stock could have dialed down the strength of the stew. Going to go that way next time.
The delicous of Beef And Guinness® Stew is a blend of ingredients : 1/4 cup tomato paste, 1 teaspoon salt, or more to taste, 4 cloves garlic, minced, 4 slices bacon, cut into small pieces, 2 1/2 pounds boneless beef chuck, cut into 2-inch pieces, 2 onions, coarsely chopped, 1 (14.9 ounce) can dark beer (such as Guinness®), 1/2 teaspoon freshly ground black pepper, or to taste, 2 stalks celery, cut into 1-inch pieces, 4 cups mashed potatoes (optional), 3 carrots, cut into 1-inch pieces, 1/2 teaspoon salt, freshly ground black pepper to taste, 2 1/2 cups chicken stock, or as needed to cover, 4 sprigs fresh thyme, 1 teaspoon white sugar
1 portion of Beef And Guinness® Stew contain nutrients 1605 mg, 96 mg, 24.6 g, 42.1 g, 528 calories , 29.4 g
1. Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
2. Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
3. Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
4. Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
5. Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
6. Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.
This is a creamy Chinese rice porridge also known as congee. It cooks perfectly in a slow cooker too. Serve garnished with additional scallions and soy sauce.. Never had jook before so I was curious to try. I liked the soup.. the creaminess of the rice. I did find it needed a boost for my taste so I added a very small pinch on crushed red pepper.. not enough to make it "hot" but just a tiny bit. Perhaps I got a weak jalapeno? It does need plenty of S&P so be generous with that. This is such a comforting soup to have on a cold night. I needed more water than the recipe called for to get a soupy consistency so I also upped the soy sauce at the end too. I agree with the other reviewer that it needed a lot of salt so might try using some stock instead of water next time. I added some Sriracha (at the end) for extra heat. I think this would work great with shrimps (blanched at the end) and a squeeze of lime. Will definitely try it again thanks for the recipe!
The delicous of Chicken Jook With Lots Of Vegetables is a blend of ingredients : 3 tablespoons vegetable oil, 2 tablespoons minced garlic, 1 cup short-grain brown rice, 2 tablespoons soy sauce, ½ cup chopped scallions, 1 tablespoon sesame oil, 1 jalapeno pepper, seeded and minced, 1 cup bean sprouts, 6 cups water, ½ cup chopped cilantro leaves, 3 eaches bone-in chicken thighs, 2 cups thinly sliced cabbage, 1 pinch salt and ground black pepper to taste, 2 tablespoons minced fresh ginger, 1 cup snow peas
1 portion of Chicken Jook With Lots Of Vegetables contain nutrients 280.5 mg, 2.1 g, 25.8 mg, 10.4 g, , , 1.8 g, , 22.7 g, 225.2 calories, NutritionInformation, 2.2 g, 10.4 g
1. Heat oil in a large pot over medium heat. Place chicken in hot oil, season with salt and ground black pepper and cook until well-browned, about 5 minutes per side. Remove chicken and set aside. Add scallions, ginger, garlic, and jalapeno pepper to the pot; cook until soft, about 2 minutes.
2. Pour water and rice into pot; bring to a boil, then lower heat to simmer. Cover the pot partially and cook for about 1 hour, stirring occasionally to prevent rice from sticking to the bottom.
3. Stir chicken into soup and cover partially. Continue to cook until the soup is creamy with a porridge-like consistency, stirring occasionally, about 1 hour.
4. Remove chicken, pull meat from bones, and return meat to the pot. Stir in cabbage, snow peas, bean sprouts, soy sauce, and sesame oil; cook until vegetables are just tender, about 5 minutes. Garnish jook with cilantro.
This used to be a slow cooker meal that would take a full day to make... but now I have adapted it for the pressure cooker and the process now takes far less time. This is my go-to recipe for pot roast on a busy weekday. It uses inexpensive cuts of meat, namely beef chuck, made posh by the slow cooker. After years of tweaking others' recipes I think I found a good mix of high-quality pot roast while still being very quick and easy.. Excellent! Made as written and this turned out perfectly. The cream of soup and beef stew seasoning was globby going in and it worried me but it cooks down into the perfect consistency when it is done. I chose the slicing method. Be sure to let it rest for 10 minutes on a cutting board for easy slicing..
The delicous of Pressure Cooker Chuck Roast With Veggies And Gravy is a blend of ingredients : 1 (16 ounce) package baby carrots, 1 (8 ounce) package sliced baby bella mushrooms (optional), 1 pound baby red potatoes, halved, 1 1/2 cups beef broth, 1 (1.5 ounce) package dry beef stew seasoning mix, 1 (10 ounce) can condensed cream of celery soup, 1 large yellow onion, quartered, 1 (3 pound) boneless beef chuck roast
1 portion of Pressure Cooker Chuck Roast With Veggies And Gravy contain nutrients 14.1 g, 250 calories , 633 mg, 54 mg, 15.5 g, 14.7 g
1. Mix celery soup and beef stew seasoning together in a small bowl to create a creamy paste.
2. Turn on a multi-functional pressure cooker and select Saute function. Add chuck roast and cook until juices start to render and outside is browned, about 5 minutes per side. Add the paste mixture, broth, onion, and mushrooms. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add potatoes and carrots. Close, lock, and return cooker to high pressure. Cook for 15 minutes more.
4. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 30 minutes. Transfer roast to a large bowl and shred with 2 forks; remove any excess fat. Run remaining liquid through a strainer into a separate bowl. Beat liquid with a whisk until well blended and emulsified, about 1 minute.
5. Serve shredded roast on top of the vegetables and cover with gravy.
This version of classic American beef goulash makes an easy one-pot meal for the whole family. We love it.. My prep time was longer than advertised, but the end result was well worth it. I made a half recipe and it was plenty for 2 adults 2 kids. I couldn't find the sofrito, so added some chopped green peppers instead and it was still a great dish.. Goulash (or often called chili macs in my house) is something that I typically throw together without a recipe, since I've made it so many times. The addition of the bay leaves, worcestershire sauce, and sofrito (I made my own and always have this in the freezer) were several ingredients that I typically don't include, but I liked the new layers of flavor that they bring. I followed the recipe with the exception of scaling back the seasoned salt. One thing in particular I like about this recipe is that you cook your macaroni in the goulash mixture, so you're saving yourself one more pan to wash. Just watch your time on this step, as the macaroni will absorb the liquid pretty quickly, and you may need to add a little more water (I did). The one seasoning I missed was chili powder, but that's my own personal taste that I know many don't include in goulash. This is just good old-fashioned comfort food. Thanks Dawn Bohler.
The delicous of Easy Classic Goulash is a blend of ingredients : 2 tablespoons Italian seasoning, 3 bay leaves, 6 cloves garlic, chopped, 1/2 cup sofrito sauce (such as Goya®), 3 tablespoons Worcestershire sauce, 2 large yellow onions, chopped, 2 (14.5 ounce) cans diced tomatoes, 2 1/2 cups uncooked elbow macaroni, 1 tablespoon seasoned salt, or to taste, 2 (15 ounce) cans tomato sauce, 2 pounds lean ground beef, 3 cups water
1 portion of Easy Classic Goulash contain nutrients 18.1 g, 69 mg, 28.3 g, 442 calories , 41.5 g, 1271 mg
1. Heat a large pot or Dutch oven over medium-high heat. Cook and stir beef in the hot pot until browned and crumbly, about 10 minutes; drain and discard grease. Stir onion and garlic into beef; cook and stir until onion is translucent, about 10 minutes.
2. Stir tomato sauce, diced tomatoes, water, sofrito, Worcestershire sauce, Italian seasoning, seasoned salt, and bay leaves into beef mixture. Bring mixture to a boil, reduce heat to low, cover the pot, and simmer, stirring occasionally, until flavors blend, about 20 minutes.
3. Pour macaroni into beef mixture, cover the pot, and continue simmering until pasta is tender and flavors are completely blended, about 25 minutes. Discard bay leaves.
I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!. 5 STARS ALL THE WAY!!! But I must say this the roux is the KEY, if you don't make this right you can hang it up. 1st things 1st, to get the roux the deep brown that's authentic to New Orleans style it take WAAAAAAAAAAY longer than 20-30 minutes. Lets double it, it takes 1 hour & using a wisk & constantly stirring on medium low heat. I did adjust the heat to high when starting but was stir quickly like a madman then reduce heat to medium low. A new orleans native told me the darker you get that roux the better. 2nd - YOU MUST USE FILE POWDER .... it really brings in the flavor and authenticity of New Orleans Creole taste. Now it was hard to find but you can get it at any health food store some say (Whole Foods) but I got mine down street at Sevenanda health food store. Yes this recipe is THE BOMB!! and it does take 3 hours & 40 minutes... almost 4 hours depending on how long you stir your roux, I did at least an hour & 10 minutes. Now after adding the seafood, you can remove the whole pot from the eye because the Gumbo will be so hot it will cook your shrimp, scallops, & crab meat. I didn't add my seafood till the last 5 minutes while on the stove then I removed it from the stove. Let it cooled down naturally , then put in the fridge served it w/ rice & corn muffins... EVERYONE LOVE IT!! I made a huge pot of it in my 8 quart Dutch Oven. I'm so proud this came out so perfect since it was my 1st attempt to making gumbo.. I was looking for an authentic gumbo recipe and I found it. I've cooked for a long time and try to follow a recipe exactly the first time I make it. As is, this is a great recipe! I did add a little more Cajun seasoning and cayenne pepper the next day since we like things with "heat". My wife said that I outdid myself. Thank you dailyrecipedoctor and your mother and grandmother.
The delicous of Good New Orleans Creole Gumbo is a blend of ingredients : 1 cup coarsely chopped celery, 1 cup all-purpose flour, 1 (6 ounce) can tomato sauce, 1 pound lump crabmeat, 1 large onion, coarsely chopped, 3 quarts water, 4 eaches bay leaves, 2 tablespoons bacon drippings, 3 pounds uncooked medium shrimp, peeled and deveined, 1 pound andouille sausage, sliced, ¾ cup bacon drippings, ½ teaspoon dried thyme leaves, 2 tablespoons Worcestershire sauce, 2 teaspoons gumbo file powder, 1 pinch salt to taste, 2 (10 ounce) packages frozen cut okra, thawed, 2 tablespoons distilled white vinegar, 2 tablespoons hot pepper sauce (such as Tabasco®), or to taste, 1 tablespoon white sugar, 1 (14.5 ounce) can stewed tomatoes, 1 large green bell pepper, coarsely chopped, ½ teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste, 6 cubes beef bouillon, 2 teaspoons gumbo file powder, 2 cloves garlic, minced
1 portion of Good New Orleans Creole Gumbo contain nutrients NutritionInformation, 12.1 g, 853.1 mg, 142.6 mg, 1.8 g, , 283.1 calories, 20.9 g, 5.9 g, , 16.6 g, 2.8 g,
1. Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
2. Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
3. Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
4. Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.
Basic chicken and dumplings stew made with Bisquick®...yummo.. Super easy to make and sooooo delicious!!. This turned out great! I used leftover roasted turkey instead of chicken and it was delicious. I’m not a fan if turkey but this hit the spot. My husband had seconds and although the kids complained they all ate it. My only complaint is that I wish there were more dumplings.
The delicous of Chicken And Dumplings With Bisquick® is a blend of ingredients : Chicken Stew:, 5 new potatoes, chopped, 1 cup baking mix (such as Bisquick®), salt and ground black pepper to taste, 1 pound skinless, boneless chicken thighs, 1/2 red onion, finely chopped, 1 cup 2% milk, 1 cup chicken broth, 1/4 teaspoon smoked paprika, 1/3 cup milk, Dumplings:, 4 slices bacon, 2 stalks celery, chopped, 1/2 (10 ounce) package frozen corn, 1 (10.75 ounce) can condensed cream of mushroom soup, 2 tablespoons clarified butter, 2 cloves garlic, finely chopped, 2 carrots, chopped
1 portion of Chicken And Dumplings With Bisquick® contain nutrients 32.7 g, 659 calories , 1544 mg, 98 mg, 61.2 g, 31.5 g
1. Melt butter in a large skillet over medium heat. Cook chicken thighs in the hot butter until no longer pink in the centers, 5 to 7 minutes per side. Remove chicken and let cool, about 5 minutes. Shred or cut into small pieces and set aside.
2. Place bacon in a medium skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon grease in the skillet. Let bacon cool slightly, about 5 minutes; crumble and set aside.
3. Scrape chicken drippings from the the skillet into a stockpot or Dutch oven. Cook potatoes, carrots, celery, red onion, and garlic in the pot over medium heat until onion is soft and transparent, about 5 minutes. Stir in chicken, reserved bacon grease, broth, 1 cup milk, mushroom soup, corn, paprika, salt, and pepper. Reduce heat and let stew simmer for 20 minutes.
4. Mix baking mix and milk for dumplings together to form a sticky dough. Drop by spoonfuls into stew. Cook, uncovered, for 10 minutes. Cover and continue to cook until dumplings are set, about 10 minutes more. Serve stew with a garnish of crumbled bacon.
Turkey pot pie like you have never tasted before. It won't last long.. For extra flavour and to preserve nutrients, simmer the vegetables in the broth instead of water. Of course, you don't discard the broth, you just whisk broth and vegetables into your onion and flour mixture:). This was awesome. I'm newly married and I like to try new recipes. Everyone loved it. My mom went back for 2nds!! I use fresh veggies & add cubed potatoes and leave out the bottom crust to lighten it up. Since we have a small family, we froze one of the pies & it cooked up fine. I put it in the fridge to thaw for one day and cooked as normal. I also brush it with an egg wash. This recipe is tops!!
The delicous of Dad's Leftover Turkey Pot Pie is a blend of ingredients : 2/3 cup butter, 2/3 cup chopped onion, 1 3/4 cups chicken broth, 2 cups frozen peas and carrots, 2 cups frozen green beans, 1 teaspoon ground black pepper, 1 cup sliced celery, 1/2 teaspoon onion powder, 4 cups cubed cooked turkey meat - light and dark meat mixed, 1 teaspoon salt, 1/2 teaspoon celery seed, 2/3 cup all-purpose flour, 1 1/3 cups milk, 1/2 teaspoon Italian seasoning, 4 (9 inch) unbaked pie crusts
1 portion of Dad's Leftover Turkey Pot Pie contain nutrients 33.2 g, 65 mg, 20.4 g, 539 calories , 651 mg, 39.5 g
1. Preheat an oven to 425 degrees F (220 degrees C). Watch Now
2. Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside. Watch Now
3. Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined. Watch Now
4. Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam. Watch Now
5. Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving. Watch Now
A comforting baked spaghetti casserole with plenty of melted cheese is the perfect dish for potlucks, family gatherings, or a week-night dinner.. The first time I had this I fell in love with it. I could not get the recipe from the person who made it. Now, a year later, I found this recipe and LOVE it!!! My family loves it too. It certainly isn't health food but it takes the crown for comfort food.. People if your not going to make the recipe as written then don't review it send in your altered recipe and let us review it.
The delicous of Baked Spaghetti is a blend of ingredients : 1 onion, chopped, 5 tablespoons butter, melted, 4 cups shredded mozzarella cheese, divided, 1 pound ground beef, 2 cups small curd cottage cheese, divided, 1/2 teaspoon seasoned salt, 2 eggs, 1 (32 ounce) jar meatless spaghetti sauce, 1 (16 ounce) package spaghetti, 1/3 cup grated Parmesan cheese
1 portion of Baked Spaghetti contain nutrients 150 mg, 728 calories , 1250 mg, 33.6 g, 61.9 g, 42.5 g
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
3. Heat a large skillet over medium heat; cook and stir beef and onion until meat is browned and onions are soft and translucent, about 7 minutes. Drain. Stir in spaghetti sauce and seasoned salt.
4. Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat. Place half the spaghetti mixture into baking dish. Top with half the cottage cheese, mozzarella, and meat sauce. Repeat layers. Cover with aluminum foil.
5. Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.
With simple ingredients, you can have a flavorful, comforting pot roast in less time than using an oven or slow cooker.. .
The delicous of Instant Pot® Pot Roast With Potatoes And Carrots is a blend of ingredients : 1 teaspoon Dash freshly ground black pepper, 4 tablespoons olive oil, divided, 3 pounds beef chuck roast, 1 packet dry onion soup mix, 1 medium onion, quartered, 1 pound baby potatoes, 1 1/2 cups baby carrots, 2 cups beef broth, 2 1/2 tablespoons cornstarch, 1 1/2 teaspoons garlic salt, 1/4 cup water
1 portion of Instant Pot® Pot Roast With Potatoes And Carrots contain nutrients 19 g, 323 calories , 1005 mg, 25.7 g, 79 mg, 15.6 g
1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Pour in 2 tablespoons oil. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Add broth.
2. Combine remaining oil, potatoes, carrots, onion, and soup mix in a resealable plastic bag. Seal and shake to coat evenly. Pour mixture into the pressure cooker and spread out evenly.
3. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
4. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. Remove roast from pot and place on a serving platter, leaving drippings in the pot.
6. Select Saute function and bring drippings to a boil. Combine water and cornstarch in a bowl and add to drippings. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Season gravy with garlic salt and pepper.
7. Slice roast and serve with vegetables and gravy.
My grandpa's recipe. Old-school and traditional Minnesota staple.. Fantastic and easy! Didn't change a thing except we have a soy allergy so used about 2 TBSP of Coconut Aminos and omitted Worcestshire sauce.. For some reason I got old and forgot how to make a good hamburger and macaroni hot dish. I used to make it all the time when I was younger, so happy I found this recipe it has the flavors I remember.
The delicous of A Minnesotan's Beef And Macaroni Hotdish is a blend of ingredients : 1 pound tomatoes, coarsely chopped, 1 (16 ounce) can tomato sauce, 3/4 teaspoon dried basil, 1 pound ground beef, 2 cups elbow macaroni, 1 teaspoon salt, 1/2 large green bell pepper, coarsely chopped, 3/4 teaspoon dried oregano, 1 cup beef broth, 1 teaspoon soy sauce, 1/4 teaspoon garlic powder, 1/2 large onion, chopped, 1/2 teaspoon ground black pepper, 2 teaspoons Worcestershire sauce, 1/8 teaspoon hot pepper sauce (such as Tabasco®), 1/2 teaspoon chili powder
1 portion of A Minnesotan's Beef And Macaroni Hotdish contain nutrients 46 mg, 1039 mg, 35.9 g, 12.8 g, 336 calories , 19.6 g
1. Cook beef in large skillet over medium heat, stirring occasionally, until browned, about 5 minutes. Transfer beef to a bowl.
2. Cook macaroni, bell pepper, and onion in the same skillet over medium heat for 3 minutes. Add cooked beef, tomato sauce, tomatoes, Worcestershire sauce, soy sauce, salt, basil, oregano, ground black pepper, chili powder, garlic powder, and hot pepper sauce. Pour in beef broth. Cover skillet and simmer until macaroni is tender, about 15 minutes. Remove lid and simmer, stirring occasionally, until thickened, 5 to 10 minutes.
This is a very hearty and flavorful pot pie!!. Excellent - one of the best around. Instead of milk - I used whipping cream (made it much richer tasting). Also - DON'T USE FROZEN VEGS - pick up red potatoes, fresh carrots, and fresh green beans - but blanch them (the potatoes a little longer). VERY VERY GOOD!. FAB-U-LOUS!!!!! Very tasty. I followed some of the previous suggestions and used light cream instead of milk and added potatoes salt & pepper. I skipped the herbs because I didn't want them to over-power the dish. I would not reccommend using any kind of canned soup as some reviewers suggested. If you follow the instruction this sauce tastes authentic restaurant quality. This recipe is a little bit of work to make during the week so I prepared the filling the night before. Added the crust the next night and cooked for 45 minutes.
The delicous of Chicken Pot Pie II is a blend of ingredients : 1 (9 inch) pastry for a 9 inch single crust pie, 1 tablespoon chopped fresh parsley, 1 cup chopped celery, ⅓ cup all-purpose flour, 1 ½ cups milk, ¼ teaspoon ground black pepper, ½ teaspoon dried thyme, 1 cup chicken broth, 1 egg, lightly beaten, 1 ½ pounds skinless, boneless chicken breast meat, 2 cups frozen mixed vegetables, thawed, 3 tablespoons butter, ½ teaspoon salt, 1 onion, chopped
1 portion of Chicken Pot Pie II contain nutrients 51.4 g, , 665.7 calories, 1055.9 mg, 29.5 g, 47.8 g, 176.8 mg, 11.4 g, 6.2 g, NutritionInformation, 6.4 g, ,
1. In a large saucepan over medium high heat, combine the chicken meat, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
2. Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough milk to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
3. In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken, vegetables, parsley and thyme. Pour mixture into a 1 1/2 quart deep casserole dish.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Roll out pastry 1 inch larger than the diameter of the casserole dish on a lightly floured surface. Cut slits in the pastry for venting air. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges by pinching together. Reroll scraps to cut into decorative designs. Place on top of pastry. Brush pastry with beaten egg and bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.
Use Campbell's® Condensed Cream of Chicken Soup, chicken breast, and bow tie pasta to make an easy one-dish meal with a creamy pesto sauce.. I only have 2 comments to make....doesn't anyone just make the recipe as stated and then rate it??? Make recipes on sites as it is then add or modify the next time you make it!!. My family & I loved this recipe. They raved about this dish for days after we had it. However, I did a few things differently from the recipe: I made my own pesto, and didn't QUITE use an entire 1/2 cup if it. I used spiral pasta instead of bowtie. I added white wine & extra virgin olive oil to the butter/margarine. I sprinkled the chicken with garlic powder, pepper, and poultry seasoning while I cooked it. I used bone-in chicken, so I ended up having to bake mine at 350 for 30 mins.
The delicous of Creamy Pesto Chicken And Bow Ties is a blend of ingredients : 1/2 cup milk, 2 tablespoons butter or margarine, 1 pound skinless, boneless chicken breast, cubed, 3 cups uncooked bow tie pasta, 1/2 cup pesto sauce, 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 portion of Creamy Pesto Chicken And Bow Ties contain nutrients 98 mg, 28.8 g, 35.8 g, 30 g, 884 mg, 521 calories
1. Cook pasta according to package directions. Drain.
2. Meanwhile, heat butter in skillet. Add chicken and cook until browned, stirring often.
3. Add soup, pesto sauce and milk. Bring to a boil. Cook over low heat 5 minutes or until done. Stir in drained pasta and heat through.
Zucchini slices step in for pasta in this low-carb and gluten-free beef lasagna that is delicious and satisfying; such a crowd pleaser!. There were some issues with this recipe from the beginning. When it said to spray an 8-inch baking dish, I realized that there were too many ingredients in the recipe for such a small dish. I used an 11 x 7 inch baking dish, and even that was too small. I should have used my 9 X 13 inch baking dish. The second major fault in this recipe is that the zucchini should have been pre-cooked. The whole dish was full of liquid even after baking for 90 minutes, it overflowed while baking, and what a mess in the oven! I'm sure the liquid came out of the raw zucchinis. I used three small zucchinis rather than 1 1/2 large ones, and I used Italian-seasoned ground turkey instead of ground beef. I had fresh basil, so I added some of that and dried Italian seasoning to the sauce. As I typed this review I just noticed another issue . The "Cook" information under the recipe title says to cook the lasagna for 60 minutes. In direction #6 of the recipe it says "Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until golden, about 15 minutes more." Mine baked for an hour before I removed the aluminum foil, and even after 30 more minutes, the cheese on the top had melted, but never became golden. In spite of all the issues, the lasagna tasted great. I will use this recipe again, with the changes I noted, especially pre-cooking the zucchini slices. Some other recipes recommend roasting them in the oven. I will try that next time.. This review is based on the recipe as written. I tried two different slicing methods for the zucchini and settled on the mandolin slicer. This made the noodles a little thicker than I wanted, but they turned out fine. I patted them dry with a paper towel but did not salt them or attempt to cook them prior to use. I did double the recipe so I could feed several people and have leftovers. The overall flavor was excellent. Everyone agreed that the nutmeg has to go. It overpowered the ricotta layer and no one cared for the flavor. This recipe needed to cook much longer than written. I cooked it as written and it wasn't even bubbling. I added 15 minutes covered before it began to bubble. I removed the cover and cooked as written but the cheese didn't brown so I turned the oven to broil to really get the top layer of cheese burnt like we like it. I read several reviews that talked about too much water so I cooked the pans of lasagna on a cookie sheet. I only had a slight amount of "boil over" and it appears that liquid was grease from the cheese. We allowed the lasagna to rest about 15 minutes prior to cutting and it held its shape when served. This will be added to our recipes with a few minor changes.
The delicous of Ultimate Low-Carb Zucchini Lasagna is a blend of ingredients : 1 1/2 large zucchinis, thinly sliced lengthwise, 1/2 teaspoon ground black pepper, 1 pound ground beef, 2 cups shredded mozzarella cheese, divided, 2 teaspoons salt, divided, 1 egg, 1/2 teaspoon ground nutmeg, 1 tablespoon olive oil, cooking spray, 1 (8 ounce) container ricotta cheese, 1 teaspoon dried oregano, 1/4 cup grated Parmesan cheese, 1 1/2 cups low-carb marinara sauce
1 portion of Ultimate Low-Carb Zucchini Lasagna contain nutrients 26.8 g, 1427 mg, 30.4 g, 14.9 g, 117 mg, 424 calories
1. Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.
2. Pat dry zucchini slices with a paper towel to get rid of excess moisture.
3. Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes.
4. Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.
5. Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.
6. Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.