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Posts Tagged ‘package’

What you need:
1 cup semisweet chocolate drops
1 tsp butter
24 large marshmallows
1 pack of matchmakers or (chocolate sticks) for the legs about 1 inch long each
1 large bag of package mini candy-coated chocolate pieces (Smarties)

What you do:

In a microwave-safe bowl, combine chocolate chips and butter. Microwave until melted. Stir occasionally until chocolate is smooth. Pour chocolate into a sealable plastic bag and set aside.

Line a cookie sheet with grease proof paper.Stick 4  1 inch  Matchmakers into each side of marshmallow for legs, and arrange ongrease proof paper.

Using scissors, cut one corner off the bag of melted chocolate. Drizzle over the marshmallow spiders. Attach 2 smarties (candies) to each marshmallow for eyes.

Chill until chocolate hardens.

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What you need:

3/4 lb Chicken breasts
1/4 cup all purpose flour
Salt and pepper to taste
1 tbsp butter
1 tbsp extra virgin olive oil
1 cup sour cream
1 cup chicken broth
1 1/2 cups sliced mushrooms
1 1/2 tsp paprika
1/2 lb dried fettuccine or bowtie pasta

What you do:

Put chicken, flour and salt and pepper into a large bowl and toss to combine. Set aside. Melt butter in a skillet with olive oil. Add chicken and brown on all sides.

Stir in sour cream, broth, mushrooms and paprika. Cover and simmer on low heat for 25 to 30 minutes. Prepare pasta according to package instructions.

Drain well, then transfer to bowls and spoon chicken and its sauce over the top.

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What you need:

3 tbsp vegetable oil
3 tbsp all-purpose flour
1 small onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
3 cloves garlic, chopped
Kosher salt and freshly ground pepper
1 tbsp soy sauce or Worcestershire sauce
1 tsp smoked paprika (preferably hot)
2 cups low-sodium vegetable broth
1 pound kale or Swiss chard, stemmed and chopped
1 10 oz  package frozen black-eyed peas
Brown rice, for serving (optional)

What you do:

Heat the vegetable oil in a large pot over medium-high heat. Add the flour and cook, stirring, until golden, about 3 minutes. Add the onion,  pepper, celery, garlic, 3 tbsp water and 1/4 tsp each salt and pepper.

Reduce the heat to medium, cover and cook, stirring occasionally, until the vegetables soften, about 8 minutes.

Add the soy sauce and paprika and cook, stirring, 30 seconds. Stir in the vegetable broth, scraping up any browned bits from the bottom of the pot, then cover and bring to a boil.

Add the greens and black-eyed peas to the pot. Reduce the heat, cover and simmer, stirring occasionally, until tender, about 15 minutes. Season with salt and pepper.

Serve with the rice.

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What you need:

6 oz sliced turkey kielbasa Sausage
1 large onion, chopped
1 large clove garlic, chopped
1 tsp olive oil
1 lb fresh kale, washed, or 1 package (10 ounces) frozen chopped kale, thawed and drained
2 tins (13 3/4 ounces each) reduced-sodium chicken broth
4 cups water
2 carrots, sliced
1 tsp dried leaf marjoram, crumbled
1/2 tsp salt
1/8 tsp pepper
1/2 cup uncooked long-grain white rice

What you do:

Saute kielbasa , onion and garlic in oil in large pot over medium-low heat until tender, about 10 minutes.

If using fresh kale, cut off stems and slice into 1/2-inch pieces. Keep stem pieces separate. Coarsely chop fresh leaves.

Add to the pot the chicken broth, 4 cups water, carrot, marjoram, salt, pepper and sliced fresh kale stems or frozen kale, if using. Bring to boiling. Lower heat; cover and cook for 15 mins longer. If using fresh kale, add the leaves at this point along with the rice to the pot. Bring to boiling. Lower the heat; cover and simmer for 15 minutes or until the rice is tender.

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What you need:

1 lb / 454g  lean ground beef
1 tin Ranch Style beans
1 10-12 oz bag tortilla chips, crushed
1 tin Ro-tel tomatoes
1 small onion, chopped
2 cups grated cheddar cheese, divided
1 packet taco seasoning
1 tin cream of chicken soup
1/2 cup water
sour cream and salsa (for serving)

What you do:

Preheat oven to 160C / 325F / gas mark 3

In a large frying pan or a skillet, brown meat and drain off fat.
Stir in beans, tomatoes, onion, taco seasoning, soup and water.
Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.
Let sit for 5-10 minutes before serving.
Top with sour cream and salsa.

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What you need:

10 Lasagna noodles
2 packages (10 oz. each) frozen chopped spinach (drain well by squeezing spinach down in colander with wax paper)
1/2 cup chopped onion
1 tbsp oil
1 cup grated raw carrots
2 cups sliced fresh mushrooms
15 oz / 425g  tomato sauce ( 1 tin)
6 oz /170g tomato paste (1 tin)
1/2 cup chopped pitted rip black olives
1 1/2 tsp dried oregano
1 cups cream-style cottage cheese
1 lb / 454g sliced Monterey Jack cheese
1/4 cup grated Parmesan cheese

What you do:

Pre heat the oven to 190C / 375F / gas mark 5.

Prepare noodles, drain.
Prepare spinach according to package (or simply defrost ahead of time)
Sauté onion in oil, till soft. Add carrots and mushrooms; cook until crisp-tender. Stir in tomato sauce, paste, olives, and oregano.
Grease 13 x 9 x 2 inch casserole pan.
Layer 1/2 each noodles, cottage cheese, spinach, sauce mixture, and 1/3 cheese. Repeat placing remaining 1/3 Monterey Jack cheese on top. Sprinkle with Parmesan cheese.
Bake in the oven for around 30 minutes.

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What you need:
Macaroni and Cheese   home made , packet mix or tin
Sauteed spinach
Sliced black olives

What you do:

Pre heat the oven to 150C / 300F / gas mark 2

Mix up a batch of mac & cheese
Spoon into greased muffin cups and bake  until firm (about 15-25 minutes depending on your oven)
Sautee spinach over medium-high heat until cooked throughly, cool and set aside
Remove tins from oven. Let the creatures rest for about 10 minutes, then gently remove from tins
Place upside down on a swamp of sauteed spinach
Add olive slice eyes

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What you need:

1 (8 ounce) / 230 g  packet angel hair pasta
2 teaspoons olive oil
1 medium onion ( finely chopped )
1 clove garlic, chopped
2 1/2 cups chopped tomatoes
2  boneless chicken breast halves,  cubed and cooked
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
22g Parmesan cheese

What you do:

In a large pot of salted boiling water, cook angel hair pasta until it is al dente, (around 8 to 10 minutes). Drain then set aside.

In a large frying pan, heat the oil over medium-high heat, then Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce.

Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
Toss sauce with hot cooked angel hair pasta to coat.

Serve with Parmesan cheese.

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What you need:

2 medium baking potaoes

2 tbsp butter or margarine

1 tbsp milk

¼ tsp salt

1 3 0z / 370 g  package of cream cheese, cubed

2 tbsp sour cream

Paprika

What you do:

Pre heat the oven to 190C / 370F / gas mark 5

Pierce the potatoes and bake in the oven  for one hour or until tender.

Leave to cool for around 20 / 30  mins

Cut a thin slice off the to of each potato.

Scoop out all the potato from the skins and place in a mixing bowl.

Add the butter, milk and salt. Mix together  until fluffy

Mix in cream cheese and sour cream and spoon back into the potato skins

Sprinkle with paprika and bake uncovered  20 to 25 minutes, Or until the tops are golden brown .

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What you need:

6 chicken leg quarters, skin removed
1 packet of  taco seasoning  (divided)
1 tin  (14-1/2 ounces) Mexican diced tomatoes, undrained
1 tin (10-3/4 ounces) condensed cream of chicken soup
1 large onion, chopped
1 tin (4 oz) chopped green chilies
7 oz / 190 g  uncooked instant rice
1 cup black beans, rinsed and drained
8 oz / 230 g  sour cream
4 oz / 113 g  shredded cheddar cheese
1-1/2 cups crushed tortilla chips

fresh coriander (chopped)

What you do:

Sprinkle chicken with 1 tbsp  taco seasoning and place in  the  slow cooker.

In a large bowl, combine the tomatoes, soup, onion, chilies and remaining taco seasoning and pour over the chicken. Put the lid on & cook on low for 7-9 hours or until chicken is tender.
Prepare the rice according to the packet directions.

Place the beans in a small microwave safe-bowl. Microwave on high for 30 seconds or until warmed then stir in the rice.
Remove the chicken  and keep warm. Skim the fat from cooking juices &  stir in the sour cream.

Serve chicken with rice mixture.

Sprinkle servings with cheese, tortilla chips and  chopped coriander

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