- 1 pound of broccoli
- 2 cans cream of mushroom soup
- 1 can cream of chicken soup
- milk (one soup can amount); can substitute heavy cream but only use 3⁄4 of soup can amount.
- 1⁄2 pound Velveeta cheese (cut into small cubes)
- 3 cups steamed rice (note: fill water level to “2” on steam pot)
- Preheat oven to 350° F.
- Saute broccoli in butter until thawed (if frozen) until soft.
- In large mixing bowl add all ingredients and mix well.
- Put mixture into large casserole dish and bake for 20-30 mins or until cheese has melted.
- 3/4 pound uncooked fettuccine
- 6 tablespoons unsalted butter
- 2/3 cup heavy or whipped cream
- 1/2 teaspoon salt
- Dash each white pepper and ground nutmeg
- 1 cup (about 3 ounces) freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Cook fettuccine according to package directions; drain. Set aside in large saucepan.
Place butter and cream in large, heavy skillet over medium-low heat. Cook and stir until butter melts and mixture bubbles. Cook and stir 2 minutes more. Stir in salt, pepper and nutmeg. Remove from heat. Gradually stir in cheese until thoroughly blended and smooth. Return briefly to heat to blend cheese completely if necessary. (Do not let sauce bubble or cheese will become lumpy and tough.)
Pour sauce over fettuccine in pan. Stir and toss with 2 forks over low heat 2 to 3 minutes until sauce is thickened and fettuccine is evenly coated. Sprinkle with chopped parsley.
Makes 4 servings.
- 4 oz Butter
- 4 oz Yellow onion, 1/4″ dice
- 4 oz rue
- 16 fl oz milk
- 1 pint heavy cream
- 2 oz shrimp stock
- 1/2 fl oz old bay seasoning
- 16 fl oz white cooking wine
- 1 1/2 oz of Garlic puree
- Dice the onion.
- Make the roux (heat vegetable oil on medium/high, add flour, stir continuously until oil flour mixture browns). The amount of oil is about equal to the amount of roux required by the recipe. For instance, this recipe calls for 4 oz of roux. So 8 tbsp oil and 8 tbsp white flour. Set aside.
- Melt Butter on medium heat. Add diced onion and garlic, stirring frequently, about 5 minutes.
- Add white wine. Turn up heat to high until boiling then back down to medium. Cook 5 minutes on medium.
- Stir in roux, shrimp stock, and Old Bay Seasoning. Cook 3 minutes.
- Add milk and heavy cream. Turn heat on high just until mixture starts to boil. Turn to medium/low, cover, and stir occasionally for 5 minutes. The sauce is now ready! It can be store for up to one week in the refrigerator. Makes 1/2 gallon
- 1/2 fl oz olive oil
- 2 oz of mushrooms
- 3 oz of portifino sauce (cold)
- Linguine precooked (hot)
- sprinkle fresh parsley
- shrimp 4 oz, crawfish 2 oz, scallops 2 oz and 6 mussels
- Heat oil in sauté pan over medium flame.
- Put mushrooms in cook for 2 minutes.
- Add mussels and cook 30 seconds.
- Add seafood. Cook 30 seconds. Flip cook 15 seconds more.
- Add portofino sauce cook until bubbling throughout.
- Move mushrooms and seafood to one side of pan. Add linguine to other side. Using tongs, coat pasta with sauce. (mussels should be open).
- Plate and serve and enjoy!!
- 12 ounces penne pasta
- 1 tablespoon stick butter or margarine
- 1 12-ounce package of mushrooms, thickly sliced
- 1 medium red onion, chopped
- 2 tablespoons minced garlic
- 1/2 cup Irish brown ale
- 1 package of white sauce mix whisked with 1-1/2 cups milk
- 1 pint cherry tomatoes, halved
- 1-1/2 pound raw medium shrimp, peeled and deveined
- GARNISH: chopped scallions; freshly grated parmesan cheese
Cook pasta as directed on package.
Melt butter in a large skillet over medium heat. Add mushrooms and onions and cook, stirring occasionally, 8 minutes or until lightly browned and soft. Add garlic, cook, stirring for 1 minute until fragrant. Add ale, white sauce mixture and tomatoes.
Bring to a boil and stir constantly until sauce thickens. Add shrimp; reduce heat to medium-low and simmer 2 to 3 minutes until cooked through.
Drain pasta and place in a large serving bowl. Add shrimp and sauce; toss to mix and coat. When serving, sprinkle with the scallions and cheese.
- 1 large sweet onion, finely diced
- 3 tablespoon butter
- 1 package frozen chopped broccoli (1 pound or so)
- 1 can cream of celery soup
- 1/2 cup milk
- 1/2 pound velveeta cheese
- 3/4 cup steamed rice (jasmine rice is amazing!!)
Saute onion in butter; add chopped broccoli to onion in skillet. Heat low until broccoli thaws. In large mixing bowl, add other ingredients (cut up cheese into small cubes). Put in casserole dish and bake at 350 degrees (F) for 20-30 minutes or until cheese has melted.
- 2 cups rice uncooked (Uncle Bens long grain works best)
- 1 and 1/2 pounds ground beef
- 1 can Cream of Chicken soup
- 1 can Cream of Mushroom soup
- 1 can French Onion soup
- 1 and 1/2 soup cans of water
- 1 onion chopped
- 1/2 chopped Bell pepper
- 1 teaspoon garlic powder
- 1 tablespoon salt
- 1 teaspoon RED PEPPER ( this is spicy, cut down to your taste)
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
Brown meat with the onions. Get a 11 X 13 X 1.5″ baking pan. Now combine ALL the ingredients, the meat, the soups, the rice, the spices and stir all together throughly. (Don’t worry, it will taste much better than it looks at this point) Cover with tin foil and bake in a pre-heated oven at 350 degrees (F) for about 1 hour and 10-15 minutes OR until your rice is done… if you like spicy cajun this is one of my favorite cajun recipes…
- 3 pounds cubed beef stew meat
- 1/2 cup butter
- 1 (1 ounce) envelope dry onion soup mix
- noodles (your choice)
Place the beef and butter into a slow cooker. Sprinkle the onion soup mix over. Cover, and cook on Low for 8 hours, or High for 4 to 5 hours. Stir once or twice.
Cook noodles according to package directions. Make a bed of noodles on a platter and top with the buttery beef.