1 loaf of French Bread sliced
4 Tblsp butter
1/2 cup mayo
1 cup grated parmesan cheese
4 oz grated shredded mozarella cheese
4 oz shredded cheddar cheese
1/4 tsp garlic salt
preheat the broiler
place the bread on a cookie sheet. Then spread butter and mayo. Sprinkle cheeses and garlic salt.
broil 6 to 8 minutes, until cheese is melted and lightly browned.
I am pretty sure this is the AMAZING bread that we had at a GNO event. I think I got it from MK? BEST CHEESE BREAD EVER!!!!!
And if I am being completely honest here, I really don't measure the ingredients. ;-)
Tuesday, January 5, 2010
Slow Cooker Lasagna
Makes 8 servings
1 lb ground beef
1 jar (26oz) spaghetti sauce
1 cup water
1 container (15oz) ricotta cheese
1 pkg (7oz) shredded mozzarella
1/4 cup parmesan cheese
1 egg
2 Tbsp chopped fresh parsley
6 lasagna noodles, uncooked
Brown meat, drain. Stir in spaghetti sauce and water in the skillet.
Mix ricotta, 1 1/2 cups mozarella, 2 Tbsp parmesan, egg and parsley in a bowl.
Spoon 1 cup meat sauce into the slow cooker; top with layers of half of each noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid.
Cook on low 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheese; let stand, covered 10 minutes or until melted.
I found this recipe in the Kraft Food & Family magazine Fall 2009.
1 lb ground beef
1 jar (26oz) spaghetti sauce
1 cup water
1 container (15oz) ricotta cheese
1 pkg (7oz) shredded mozzarella
1/4 cup parmesan cheese
1 egg
2 Tbsp chopped fresh parsley
6 lasagna noodles, uncooked
Brown meat, drain. Stir in spaghetti sauce and water in the skillet.
Mix ricotta, 1 1/2 cups mozarella, 2 Tbsp parmesan, egg and parsley in a bowl.
Spoon 1 cup meat sauce into the slow cooker; top with layers of half of each noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid.
Cook on low 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheese; let stand, covered 10 minutes or until melted.
I found this recipe in the Kraft Food & Family magazine Fall 2009.
Garlic Lime Chicken
serves 6
1 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves (I used 4 breasts)
2 Tblsp butter
2 Tblsp olive oil
1/2 cup chicken broth
4 Tblsp lime juice
In a bowl, mix together the first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.
In a skillet heat butter and olive oil together over medium heat. Saute chicken until golden brown, about 5 minutes on each side.
Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to throughly coat and serve.
I served with loaded baked potatoes, mixed veggies, and cheesy bread. YUM!
I got this recipe from my Aunt Julianne.
1 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves (I used 4 breasts)
2 Tblsp butter
2 Tblsp olive oil
1/2 cup chicken broth
4 Tblsp lime juice
In a bowl, mix together the first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.
In a skillet heat butter and olive oil together over medium heat. Saute chicken until golden brown, about 5 minutes on each side.
Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to throughly coat and serve.
I served with loaded baked potatoes, mixed veggies, and cheesy bread. YUM!
I got this recipe from my Aunt Julianne.
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