Ten From Him
05-13-2010, 09:45 AM
In this menu:
Hashbrown Casserole
Korean Marinated Beef
Chicken Tetrazzini
Citrus Marinade
Asian Chicken Salad Pitas
Butterscotch Rolls
Best Ever Burgers
Chicken Lasagna
HASHBROWN CASSEROLE
1 large bag hash browns (2 lbs)
8 tablespoons melted butter
1/2 c. chopped onion
1 12 oz bag chopped Cheddar cheese
1 8oz container sour cream
1 can cream of mushroom soup
In a 9 x 13 inch casserole, combine all ingredients. Sprinkle additional Cheddar cheese over the top. Refrigerate overnight. Bake at 350°F for 45 minutes
KOREAN MARINATED BEEF
3 lb. Sirloin OR beef short ribs
5 tbsp. soy sauce
2 tbsp. garlic, minced
2 tbsp. sesame oil
1/2 Asian pear, grated
3 tbsp. salt
4 tbsp. green onion, chopped
2 tbsp. sesame seeds
1/3 tsp. black pepper
Trim excess fat from meat. Deeply score short ribs or slice sirloin thinly. Combine meat and grated pear with hands. Let stand 20 minutes. Add remaining ingredients, mix well. Let stand 1 to 2 hours, or refrigerate overnight. Meat can be fried, broiled or barbecued
Chicken Tetrazzini
3 c. cooked, cubed chicken or turkey
1 can cream of chicken soup
1 can mushrooms, drained
1/4 cup onions
½ c. grated Parmesan cheese
½ c. evaporated milk
Assembly: Mix all. Place in 1 gallon freezer bag. Label. Freeze.
Preparation: Thaw. Boil 8 oz spaghetti noodles. Mix all and place in 11x7 casserole dish. Bake uncovered at 350, 20-25 minutes or until thoroughly heated.
Citrus Marinade (fish, chicken, or pork)
Whisk together:
1/4 c lemon juice
1/4 c orange juice
1/8 c lime juice
2 T oil
1 t sugar
1/2 T chopped cilantro
Using the Marinades:
Chicken: Assembly : Place one recipe of marinade in 1 gallon bag. Add 4-6 frozen chicken pieces. Seal. Label. Freeze. Preparation: Thaw chicken. Grill, brushing occasionally with marinade during first half of cooking.
Pork: Assembly : Place one recipe of marinade in 1 gallon bag. Add 4-6 pork chops. Seal. Label. Freeze. Preparation: Thaw meat. Grill, brushing occasionally with marinade during first half of cooking.
Fish: Assembly : Place one recipe of marinade in a small bag. Place 4-6 fish filets in separate bag. Seal. Label. Freeze. Preparation: Thaw. Pour marinade over fish 10-30 minutes before grilling or broiling. Grill, brushing occasionally with marinade during first half of cooking. Cook fish just until it flakes.
Asian Chicken Salad Pitas
8 tablespoons peanut butter
4 tablespoons teriyaki sauce (light)
4 bonelesss skinless chicken breasts, baked and diced
2/3 cup canned pineapple, drained and chopped
1/2 cup celery, chopped
2/3 cup canned water chestnuts, drained and chopped
2 red bell peppers, diced
1 medium red onion, chopped
4 6-inch Whole wheat pita bread
Butterscotch Rolls
1 pkg frozen yeast rolls
1/2 cup butter
3/4 c brown sugar
1/2 t cinnamon
1/2 c chopped nuts
To prepare: Spray 9x13 pan (or two 8x8). Layer Nuts, rolls, sprinkle dry pudding mix over rolls. In a separate bag, place butter, sugar and cinnamon. Cover with foil, label, and freeze. To serve: Let set out overnight. Cook butter, sugar and cinnamon until mixture bubbles and sugar is dissolved. Pour over rolls. Bake at 350 for 30 min.
Chicken Lasagna
8 oz lasagna noodles, cooked al dente
½ c. chopped onion
½ c. chopped green pepper
1 c. sliced mushrooms
2 T. butter/margarine
1 can cream of chicken soup
½ c. milk
½ t. dried basil
3 c. cooked, diced chicken or turkey
12 oz ricotta cheese
1 egg
1 ½ c. shredded mozzarella cheese
1 ½ c. shredded cheddar cheese
Assembly: Saute onions, green pepper, and mushrooms in butter or margarine. Add soup, milk, basil and chicken or turkey to vegetables. In separate bowl, mix ricotta, 1 c. mozzarella cheese and cheddar cheese. In a 9x13 pan sprayed with cooking oil, spread 1 c. of sauce. Place 3 strips of pasta lengthwise over the sauce. Repeat layers of pasta, ricotta mixture, and sauce. Top with remaining pasta, sauce, and ½ c. mozzarella. Cover tightly with foil. Label. Freeze.
Preparation: Thaw casserole. Bake covered at 350 for 30 minutes. Remove foil and bake an additional 15 minutes until hot and bubbly. Let stand 10 minutes before serving.
Best Ever Burgers
2 pounds extra-lean ground beef
1 (1 ounce) package dry onion soup mix
1 egg, lightly beaten
2 teaspoons hot pepper sauce
2 teaspoons Worcestershire sauce
1/4 teaspoon ground black pepper
3/4 cup rolled oats
Assembly: In a large bowl, combine the beef, onion soup mix, egg, hot sauce and oats. Shape into 6 patties. Label and freeze. Preparation: Preheat an outdoor grill for medium high heat and lightly oil grate. Grill patties over medium high heat for 10 to 20 minutes, or to desired doneness.
Hashbrown Casserole
Korean Marinated Beef
Chicken Tetrazzini
Citrus Marinade
Asian Chicken Salad Pitas
Butterscotch Rolls
Best Ever Burgers
Chicken Lasagna
HASHBROWN CASSEROLE
1 large bag hash browns (2 lbs)
8 tablespoons melted butter
1/2 c. chopped onion
1 12 oz bag chopped Cheddar cheese
1 8oz container sour cream
1 can cream of mushroom soup
In a 9 x 13 inch casserole, combine all ingredients. Sprinkle additional Cheddar cheese over the top. Refrigerate overnight. Bake at 350°F for 45 minutes
KOREAN MARINATED BEEF
3 lb. Sirloin OR beef short ribs
5 tbsp. soy sauce
2 tbsp. garlic, minced
2 tbsp. sesame oil
1/2 Asian pear, grated
3 tbsp. salt
4 tbsp. green onion, chopped
2 tbsp. sesame seeds
1/3 tsp. black pepper
Trim excess fat from meat. Deeply score short ribs or slice sirloin thinly. Combine meat and grated pear with hands. Let stand 20 minutes. Add remaining ingredients, mix well. Let stand 1 to 2 hours, or refrigerate overnight. Meat can be fried, broiled or barbecued
Chicken Tetrazzini
3 c. cooked, cubed chicken or turkey
1 can cream of chicken soup
1 can mushrooms, drained
1/4 cup onions
½ c. grated Parmesan cheese
½ c. evaporated milk
Assembly: Mix all. Place in 1 gallon freezer bag. Label. Freeze.
Preparation: Thaw. Boil 8 oz spaghetti noodles. Mix all and place in 11x7 casserole dish. Bake uncovered at 350, 20-25 minutes or until thoroughly heated.
Citrus Marinade (fish, chicken, or pork)
Whisk together:
1/4 c lemon juice
1/4 c orange juice
1/8 c lime juice
2 T oil
1 t sugar
1/2 T chopped cilantro
Using the Marinades:
Chicken: Assembly : Place one recipe of marinade in 1 gallon bag. Add 4-6 frozen chicken pieces. Seal. Label. Freeze. Preparation: Thaw chicken. Grill, brushing occasionally with marinade during first half of cooking.
Pork: Assembly : Place one recipe of marinade in 1 gallon bag. Add 4-6 pork chops. Seal. Label. Freeze. Preparation: Thaw meat. Grill, brushing occasionally with marinade during first half of cooking.
Fish: Assembly : Place one recipe of marinade in a small bag. Place 4-6 fish filets in separate bag. Seal. Label. Freeze. Preparation: Thaw. Pour marinade over fish 10-30 minutes before grilling or broiling. Grill, brushing occasionally with marinade during first half of cooking. Cook fish just until it flakes.
Asian Chicken Salad Pitas
8 tablespoons peanut butter
4 tablespoons teriyaki sauce (light)
4 bonelesss skinless chicken breasts, baked and diced
2/3 cup canned pineapple, drained and chopped
1/2 cup celery, chopped
2/3 cup canned water chestnuts, drained and chopped
2 red bell peppers, diced
1 medium red onion, chopped
4 6-inch Whole wheat pita bread
Butterscotch Rolls
1 pkg frozen yeast rolls
1/2 cup butter
3/4 c brown sugar
1/2 t cinnamon
1/2 c chopped nuts
To prepare: Spray 9x13 pan (or two 8x8). Layer Nuts, rolls, sprinkle dry pudding mix over rolls. In a separate bag, place butter, sugar and cinnamon. Cover with foil, label, and freeze. To serve: Let set out overnight. Cook butter, sugar and cinnamon until mixture bubbles and sugar is dissolved. Pour over rolls. Bake at 350 for 30 min.
Chicken Lasagna
8 oz lasagna noodles, cooked al dente
½ c. chopped onion
½ c. chopped green pepper
1 c. sliced mushrooms
2 T. butter/margarine
1 can cream of chicken soup
½ c. milk
½ t. dried basil
3 c. cooked, diced chicken or turkey
12 oz ricotta cheese
1 egg
1 ½ c. shredded mozzarella cheese
1 ½ c. shredded cheddar cheese
Assembly: Saute onions, green pepper, and mushrooms in butter or margarine. Add soup, milk, basil and chicken or turkey to vegetables. In separate bowl, mix ricotta, 1 c. mozzarella cheese and cheddar cheese. In a 9x13 pan sprayed with cooking oil, spread 1 c. of sauce. Place 3 strips of pasta lengthwise over the sauce. Repeat layers of pasta, ricotta mixture, and sauce. Top with remaining pasta, sauce, and ½ c. mozzarella. Cover tightly with foil. Label. Freeze.
Preparation: Thaw casserole. Bake covered at 350 for 30 minutes. Remove foil and bake an additional 15 minutes until hot and bubbly. Let stand 10 minutes before serving.
Best Ever Burgers
2 pounds extra-lean ground beef
1 (1 ounce) package dry onion soup mix
1 egg, lightly beaten
2 teaspoons hot pepper sauce
2 teaspoons Worcestershire sauce
1/4 teaspoon ground black pepper
3/4 cup rolled oats
Assembly: In a large bowl, combine the beef, onion soup mix, egg, hot sauce and oats. Shape into 6 patties. Label and freeze. Preparation: Preheat an outdoor grill for medium high heat and lightly oil grate. Grill patties over medium high heat for 10 to 20 minutes, or to desired doneness.