- 1-1/2 cups cooked macaroni
- 1/2 (6 ounce) can tuna, drained
- 1/2 (10.75 ounce) can condensed cream of chicken soup
- 1/2 cup shredded Cheddar cheese
- 3/4 cup French fried onions
- Preheat oven to 350 degrees F (175 degrees C).
- In a 9×13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese.
- Bake at 350 degrees F (175 degrees C) for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.
- 2 lbs of bottom round roast beef
- 1 Idaho potato, chopped
- 1 sweet potato, chopped
- 1/2 of a green bell pepper, diced
- 1/2 of an onion, diced
- 1 (10.5oz) can of beef broth (+ 1 can of water optional)
- Garlic Salt
- 2 Idaho potatoes, chopped
- 2 tbsp butter
- Add the green peppers, onions, potatoes and seasonings to the slow cooker. Place the bottom round roast on top. Pour beef broth and water over the top and cook on HIGH for 5-6 hours.
- Boil the 2 potatoes 30 minutes before you’re ready to serve the roast.
- Once it’s done, separate the roast beef from the veggies. Drain any excess water from the veggies and place in a bowl. Add butter and boiled potatoes and blend until smooth and creamy.
- enough pheasant for 6 people
- 1/2 cup Italian-style bread crumbs
- 1 green or red pepper
- 1 can (10-3/4 oz) cream of mushroom soup with roasted garlic
- 8 oz sour cream
- 1 cup grated cheddar cheese
- Preheat oven to 350 degrees F. Coat moist pheasant with bread crumbs. Place in a lightly oiled covered dish. Bake for 30 minutes.
- Meanwhile, blend pepper, soup and sour cream at high speed in an electric blender. After 30 minutes, pour sauce over pheasants. Bake for another 15 minutes. Sprinkle with grated cheese immediately upon removal from oven.
- 4 cups cooked wild rice
- 2 lbs chopped venison
- 3 ribs celery, chopped
- 1 large onion, chopped
- 2 tbsp vegetable oil
- 1 can (10-3/4oz) cream of celery soup
- 1/2 cup beef broth
- 1 tsp garlic salt
- 1/2 tsp sage
- Heat oven to 250 degrees F. Layer cooked rice in buttered 3 qt casserole.
- Sauté venison, celery and onion in oil, browning meat well.
- Blend the soup with beef broth, garlic salt and sage. Stir soup mixture into sautéed venison and vegetables. Spoon on top of wild rice and bake, covered, for 45 minutes.
- 2 pkg (8oz) refrigerated crescent rolls
- 2 cups coarsely chopped cooked chicken
- 1-1/2 cups coarsely chopped broccoli
- 1/2 cup diced bell pepper
- 1/3 cup mayonnaise
- 1 tsp Dill mix or dried dill weed
- dash tsp salt
- 1 garlic clove, pressed
- 1 egg white, lightly beaten
- 1/4 cup slivered almonds
- Preheat oven to 375 degrees. In Classic Batter Bowl, combine chicken, broccoli, cheese, bell pepper, mayonnaise, seasoning mix, salt and garlic; mix well.
- Unroll crescent rolls and separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on a Large Round Stone with wide ends 4 inches from the edge of baking stone. Points will extend off the edge of the baking stone. Roll wide ends of dough toward center to create a 5-inch opening.
- Using the Large Scoop, scoop filling evenly over dough in a continuous circle. Bring points of triangles up over filling and tuck under dough at center to form a ring – the filling will show. Brush with egg white. Sprinkle with almonds. Bake 25-30 minutes or until golden brown.
- 1pkg (12oz) uncooked bow tie pasta
- 1/2 medium onion, chopped
- 1.25 lbs lean ground beef or Italian sausage links, casings removed
- 2 garlic cloves, pressed
- 1 jar (26oz) marinara sauce
- 1 can (14.5oz) diced tomatoes in juice
- 4 eggs
- 1 container (32oz) part-skim ricotta cheese
- 2 cups (8oz) shredded mozzarella cheese
- 1/2 cup (2oz) grated fresh Parmesan cheese
- 2 tbsp snipped fresh parsley or 1 tsp dried parsley
- 1/2 tsp salt
- 1/2 tsp black pepper
- Preheat oven to 350 degrees F. Cook pasta according to package directions.
- Place chopped onions and ground beef in skillet. Cook and stir over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into small crumbles. Press garlic into beef mixture. Stir in pasta cause and tomatoes; remove from heat.
- In mixing bowl, lightly beat eggs with a whisk. Add cheeses, parsley, salt and black pepper; mix well.
- To assemble lasagna, place cooked pasta into the bottom of a 13×9 pan. Top with meat mixture. Spoon ricotta mixture over sauce; spread evenly. Bake uncovered, 1 hour or until ricotta mixture is set and lightly browned.
- 4-1/2 tsp active dried yeast
- 1 tsp granulated sugar
- 1 cup milk, warmed
- 1 cup rice flour plus extra for dusting
- 1 cup potato flour
- 1 tsp gluten-free baking powder
- 1 tsp xanthan gum
- pinch salt
- 1 tbsp sunflower oil
- 1 egg, beaten
- 4 tbsp canned tomatoes, crushed
- 1 cup grated mozzarella cheese
- 1 cup grated cheddar cheese
- 3oz wafer-thin ham, shredded
- handful fresh basil, chopped
- Place the yeast, sugar and milk in a bowl and set aside for about 10 minutes, until frothy. In a large bowl, stir together the flours, baking powder, xanthan gum and the salt.
- ix the oil and egg into the yeast mixture and pour this into the flour mixture, using a fork to bring the mixture together. Tip it out onto a surface dusted lightly with rice flour and knead for 5 minutes, adding a little flour if the mixture becomes sticky. Place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 40 minutes, or until well risen.
- Preheat the oven to 425 degrees F. On the floured surface, roll the dough out to a rectangle approximately 12×10 inches, spread with the crushed tomatoes, then sprinkle over the other toppings. Roll the pizza up from one long edge, then slice into eight pieces.
- Place the rolled-up scrolls, side by side, on a lightly oiled heavy baking sheet. They should be pushed up against each other so the sides are touching. Place in the preheated oven for 12-15 minutes, until golden.
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