making it up as i go along
from: Elizabeth Bantly
Ingredients
8 oz noodles
2 cans tuna fish, well drained
1 can cream of mushroom soup
¾ cup milk
3 oz can sliced mushrooms, drained
1 tsp salt
¼ cup dry bread crumbs
¼ cup parmesan cheese
2 tbsp butter, melted
Directions
Heat oven to 350°. Cook noodles, drain and return to pot. Stir in tuna, soup, milk, mushrooms, and salt. Pour into un-greased 2 qt casserole dish. Mix bread crumbs, cheese, and butter; sprinkle over casserole. Bake uncovered 25 minutes.
from: Elizabeth Bantly
Ingredients
4 cups frozen potato rounds
1 lb. ground beef
10 oz. package frozen chopped broccoli, thawed
2.8 oz can French fried onions
10.75 oz can condensed cream of celery soup
1/3 cup milk
1 cup shredded cheddar cheese
¼ tsp garlic
1/8 tsp pepper
Directions
Preheat oven to 400°
Place potatoes on bottom and up the sides of rectangular casserole dish. Bake, uncovered at 400 for 10 minutes.
Brown beef in large chunks; drain. Place beef, broccoli, and ½ can French fried onions in potato shell. Combine soup, milk, ½ cup cheese and seasonings; pour over beef mixture.
Bake, covered, at 400 for 20 minutes. Top with remaining cheese and onions; bake uncovered 2 or 3 minutes longer.
from: Judd Terrell
Ingredients
1 lb ground beef
1 packet taco seasoning
4 oz of sour cream
1 small can olives, drained
1 cup shredded cheddar cheese
1 can refried beans
1 jar salsa (the thicker, the better)
4 oz guacamole (approximately)
½ cup chopped chives (if desired)
Directions
Cook ground beef with seasoning mix according to directions on package. Layer beef, beans, salsa, sour cream, and guacamole. Sprinkle cheese over the top. Place in a 350 degree oven for about 10 minutes or until cheese is properly melted. Sprinkle the top with the olives, and chives.
from: Martha Stewart Kids
Ingredients
3 medium russet potatoes, peeled and each cut lengthwise into eight wedges
2 tablespoons olive oil
1½ teaspoons salt
1 cup shredded cheese (cheddar or other)
8 slices bacon cooked or crumbled
2 green onions thinly sliced
Directions
Preheat oven to 375. In a large bowl, toss potato wedges with the oil, salt and a sprinkling of pepper. Arrange wedges in a single layer in an ovenproof 12-inch skillet. Cook over medium-high heat until underside is golden, about 8 minutes. Turn potatoes and transfer skillet to oven.
Roast until potatoes are golden and crisp on the outside and cooked through, about 25 minutes. Remove from oven.
Sprinkle potatoes with cheese, bacon and scallions; return to oven and continue baking until cheese is melted, 3 to 4 minutes. Remove from oven and serve hot.
from: unknown
Ingredients
4 quarts popcorn (popped!)
½ cup sugar
½ tbsp salt
2 tbsp oil
2 tbsp cinnamon
½ cup butter
Directions
Place popcorn in shallow baking dish. Melt butter in sauce pan and combine with salt, sugar, cinnamon and oil. Cook on very low heat until sugar melts slightly. Drizzle over popcorn and bake for about 8 minute, or until the cinnamon/sugar has hardened.
from: Martha Stewart Kids
Ingredients
3 medium russet potatoes, peeled and each cut lengthwise into eight wedges
2 tablespoons olive oil
1½ teaspoons salt
1 cup shredded cheese (cheddar or other)
8 slices bacon cooked or crumbled
2 green onions thinly sliced
Directions
Preheat oven to 375. In a large bowl, toss potato wedges with the oil, salt and a sprinkling of pepper. Arrange wedges in a single layer in an ovenproof 12-inch skillet. Cook over medium-high heat until underside is golden, about 8 minutes. Turn potatoes and transfer skillet to oven.
Roast until potatoes are golden and crisp on the outside and cooked through, about 25 minutes. Remove from oven.
Sprinkle potatoes with cheese, bacon and scallions; return to oven and continue baking until cheese is melted, 3 to 4 minutes. Remove from oven and serve hot.
from: Martha Stewart Kids
Ingredients
2 pounds boiling potatoes, peeled and cut into chunks
3 large carrots, peeled and cut into chunks
½ cup milk
2 tablespoons unsalted butter
1 ½ teaspoons salt
¼ teaspoon freshly ground pepper
Directions
Place potatoes and carrots in a small stockpot with enough water to cover; bring to a boil over high heat. Reduce heat; simmer until tender, about 10 minutes. Drain, and return to pot; place over low heat to dry out, 1 to 2 minutes. Remove pot from heat. Pour half and half over vegetables and add butter; roughly mash with a wooden spoon or potato masher. Season with salt and pepper and serve immediately.
from: Martha Stewart
Ingredients
3 tablespoons unsalted butter
1 medium onion, minced
1 ½ cups Arborio rice (do not rinse)
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1 cup dry white wine
3 to 4 cups Homemade Chicken Stock, vegetable stock, or low-sodium canned
1/2 cup freshly grated Parmesan cheese
Directions
In a medium-size, heavy soup pot, melt 2 tablespoons butter over medium-high heat. When it foams, add onion, and cook, stirring, until onion is transparent, about 5 minutes. Reduce the heat to medium, add rice, salt, and pepper, and cook, stirring with a wooden spoon, until well coated, about 1 minute.
Add wine, and simmer gently until the liquid is absorbed, 3 to 5 minutes. Add ½ cup chicken stock, stir, and simmer, stirring occasionally, until the liquid is absorbed. Repeat, adding ½ cup stock at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
Add the remaining tablespoon butter and the Parmesan cheese. Mix well, add salt to taste, and serve immediately.
from: Martha Stewart Kids
Ingredients
2 pounds boiling potatoes, peeled and cut into chunks
3 large carrots, peeled and cut into chunks
½ cup milk
2 tablespoons unsalted butter
1 ½ teaspoons salt
¼ teaspoon freshly ground pepper
Directions
Place potatoes and carrots in a small stockpot with enough water to cover; bring to a boil over high heat. Reduce heat; simmer until tender, about 10 minutes. Drain, and return to pot; place over low heat to dry out, 1 to 2 minutes. Remove pot from heat. Pour half and half over vegetables and add butter; roughly mash with a wooden spoon or potato masher. Season with salt and pepper and serve immediately.
from: Real Simple
Ingredients
4 carrots large carrots
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon curry powder or
1 teaspoon dried thyme
Directions
Preheat oven to 350. Peel carrots and cut them into 2 inch sections. Toss them with the olive oil, salt, and selected spice. Place them in a cookie sheet and roast them for 30 minutes or until tender.
from: Martha Stewart
Ingredients
2 tablespoons olive oil
3 garlic cloves, minced
½ cup finely chopped fresh flat-leaf parsley
½ cup plain breadcrumbs
coarse salt
1 pound spaghetti
8 ox ricotta cheese
1 head radicchio quartered, cored, and thinly sliced crosswise
freshly ground pepper
Directions
Heat 1 tablespoon oil in a medium skillet over medium heat. Add garlic and cook until soft but not browned; 1 to 2 minutes. Add parsley and breadcrumbs; cook stirring frequently, until breadcrumbs are golden, about 3 minutes. Transfer to a bowl and set aside.
Bring a large pot of water to boil and add salt. Add pasta and cook until al dente according to package instructions. Drain, reserving 1 cup cooking liquid. Return pasta and reserved cooking liquid to pot and add ricotta and remaining tablespoon oil. Toss to coat evenly. Add radicchio and half the breadcrumb mixture; season with salt and pepper. Toss to combine. Serve immediately, sprinkled with remaining breadcrumb mixture.
from: Martha Stewart Kids Magazine
Ingredients
1 pound butternut squash peeled and cut into ¾ inch dice
5 to 6 cups Homemade Chicken Stock, or canned low-sodium chicken broth
2 tablespoons unsalted butter
2 teaspoons olive oil
1 small onion, finely chopped
1 ½ cups Arborio rice
coarse salt and freshly ground black pepper
2 tablespoons unsalted butter
¼ cup freshly grated Parmesan cheese
Directions
In a medium saucepan, combine stock and squash, bring to a boil over medium high heat. Reduce heat to low; keep at a simmer (squash will not cook completely).
Meanwhile, heat the oil in a medium saucepan over medium-low heat. Add the onion; cook, stirring until it is soft and translucent, about 8 minutes. Add rice, and raise heat to high; continue stirring until rice is just beginning to turn translucent around the edges, 3 to 4 minutes.
Reduce heat to medium-high. Using a ladle, add 1 cup of hot stock and some squash. Cook, stirring until almost all of the liquid has been absorbed. Continue adding stock and squash, about ¾ cup at a time, letting each be nearly absorbed before adding the next until the mixture is creamy but rice is still a bit firm in the center, 20 to 25 minutes. Stir in butter and cheese and season with salt and pepper. Serve immediately.