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Recipes
Tater Tot Hot Dish
By fowsar
Cook beef and onion in 10-inch skillet over medium-high heat until beef is well browned, stirring to break up meat
- 1 pound ground beef
- 1 medium onion, chopped
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 3 cups frozen Tater Tots
French Toast
By fowsar
Combine eggs, milk and cinnamon; beat well
- 4 eggs
- 2 tablespoons milk
- 1/4 teaspoon ground cinnamon
- 8 slices bread
Eggs Benadict
By fowsar
To Make Hollandaise: Fill the bottom of a double boiler part-way with water
- 4 egg yolks
- 3 1/2 tablespoons lemon juice
- 1 pinch ground white pepper
- 1/8 teaspoon Worcestershire sauce
- 1 tablespoon water
- 1 cup butter, melted
- 1/4 teaspoon salt
- 8 eggs
- 1 teaspoon distilled white vinegar
- 8 strips Canadian-style bacon
- 4 English muffins, split
- 2 tablespoons butter, softened
Basil Chicken over Angel Hair
By fowsar
In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes
- 1 (8 ounce) package angel hair pasta
- 2 teaspoons olive oil
- 1/2 cup finely chopped onion
- 1 clove garlic, chopped
- 2 1/2 cups chopped tomatoes
- 2 cups boneless chicken breast halves, cooked and cubed
- 1/4 cup chopped fresh basil
- 1/2 teaspoon salt
- 1/8 teaspoon hot pepper sauce
- 1/4 cup Parmesan cheese
Habanero Pepper Cream Pasta
By fowsar
Bring a large pot of lightly salted water to a boil
- 1 (8 ounce) package cavatappi pasta
- 1 teaspoon olive oil
- 1 teaspoon butter
- 1 shallot, chopped
- 2 cloves garlic, diced
- 1 dried habanero pepper, chopped
- 2 cups heavy cream
- 1 large tomato, diced
- 2 tablespoons all-purpose flour
- 1 teaspoon black pepper
- 1 cup grated Parmesan cheese
Pesto Chicken Florentine
By fowsar
Heat oil in a large skillet over medium high heat
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 4 skinless, boneless chicken breast halves - cut into strips
- 2 cups fresh spinach leaves
- 1 (4.5 ounce) package dry Alfredo sauce mix
- 2 tablespoons pesto
- 1 (8 ounce) package dry penne pasta
- 1 tablespoon grated Romano cheese
Chicken Thai Ramen Noodles
By fowsar
Combine water, soy sauce, coconut milk, chile paste, and peanut butter in slow cooker crock
- 3 cups water
- 1 tablespoon soy sauce
- 1 (13.5 ounce) can light coconut milk
- 1 tablespoon Thai garlic chile paste
- 1/2 cup peanut butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch piece fresh ginger, grated
- 2 green bell peppers, diced
- 2 pounds skinless, boneless chicken thighs, diced
- 2 (3 ounce) packages ramen noodles
- 1/2 cup diced cucumber
- 2 green onions, chopped
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh basil
Ramen Noodle Salad
By fowsar
Break noodles and cook as directed on package
- 4 (3 ounce) packages chicken flavored ramen noodles
- 1 cup diced celery
- 1 (8 ounce) can water chestnuts, drained and sliced
- 1/2 red onion, diced
- 1/2 green bell pepper, diced
- 4 ounces frozen green peas
- 1 cup mayonnaise
Ramen Cole Slaw
By fowsar
Preheat oven to 350 degrees F
- 2 tablespoons vegetable oil
- 3 tablespoons white wine vinegar
- 2 tablespoons white sugar
- 1 (3 ounce) package chicken flavored ramen noodles, crushed, seasoning packet reserved
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons sesame seeds
- 1/4 cup sliced almonds
- 1/2 medium head cabbage, shredded
- 5 green onions, chopped
Salsa Chicken Rice Casserole
By fowsar
Place rice and water in a saucepan, and bring to a boil
- 1 1/3 cups uncooked white rice
- 2 2/3 cups water
- 4 skinless, boneless chicken breast halves
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded Cheddar cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 onion, chopped
- 1 1/2 cups mild salsa