Need to please a crowd? This delicious dish will make 8 people very, very happy!
1 package (16 oz) ziti or small tube pasta
1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
3/4 cup shredded part-skim mozzarella cheese
3/4 cup chopped pepperoni
1/2 cup each chopped onion, mushrooms, green pepper and tomato
1/2 cup half-and-half cream
1/4 cup chicken broth
1/4 tsp each salt, garlic powder and pepper
1/2 cup grated Parmesan cheese
Cook pasta according to package directions; drain. In a large bowl, combine the pasta, soup, mozzarella cheese, pepperoni, onion, mushrooms, green pepper, tomato, cream, broth and seasonings.
Transfer to a greased 13-in. by 9-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350 for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
4 tsp butter, divided
2 large bananas, cut into 1/4-in. slices
2 tbsp brown sugar
1 tbsp Amaretto
1 tsp lemon juice
4 slices pound cake (about 1 inch thick)
Sweetened whipped cream and toasted almond slices
Melt 2 tsp butter; drizzle over a double-thickness of heavy-duty foil (about 10 in. square). Place bananas on foil; top with brown sugar, amaretto and lemon juice. Dot with remaining butter. Fold foil around mixture and seal tightly.
Grill, uncovered, over medium heat for 8-10 minutes or until heated through. Grill pound cake for 1-2 minutes on each side or until lightly browned. Open foil packet carefully, allowing steam to escape. Spoon bananas over pound cake; top with whipped cream and almonds.
Plan on people asking for seconds, and thirds, of these spectacular strips!
1/3 cup all-purpose flour
1/2 tsp salt1/4 tsp pepper
1-2/3 cup Caesar salad croutons, crushed
1/4 cup sesame seeds
2 eggs, lightly beaten
1-1/2 pounds boneless, skinless chicken breasts, cut into 1 inch strips
2 tsp butter
2 tsp canola oil
In a shallow bowl, combine the flour, salt and pepper. In another shallow bowl, combine the crushed croutons and sesame seeds. Place lightly beaten eggs in a third shallow bowl. Coat chicken with flour mixture, then dip in eggs and coat with crouton mixture.
In a large nonstick skillet coated with cooking spray, cook chicken in butter and oil in batches over medium heat for 4-6 minutes on each side or until no longer pink.
In a large bowl, combine the egg, 1/4 cup spaghetti sauce, bread crumbs and pepper. Crumble beef over mixture and mix well. Shape into four oval patties; set aside.
Combine butter and seasonings; brush over both sides of bread. In a large skillet, toast bread until lightly browned; set aside.
In the same skillet, cook patties over medium heat for 4-6 minutes on each side or until no longer pink. ( Please don't squash the patty down with a spatula while cooking it--you lose the juices!)
Spoon remaining sauce over patties; sprinkle with cheese. Cover and cook until cheese is melted. Place each patty on a piece of toast. Serve with the extra slice of toast and a little more spaghetti sauce (warmed).
The key to this super salad is letting the flavors blend together overnight in the fridge. Substitute as you wish...maybe zucchini for the cucumber? And feel free to add a colorful bell pepper!
2 cups sliced celery
2 cups thinly sliced cauliflower
2 cups halved cherry tomatoes
2 cups thinly sliced carrots
1 medium onion, thinly sliced and separated into rings
3/4 cup olive oil
1/2 cup minced fresh parsley
3 tbsp white wine vinegar
1 garlic clove, minced
1 tsp salt
1 tsp ground mustard
1/8 tsp pepper
In a large serving bowl, combine the vegetables. In a small bowl, whisk the dressing ingredients. Pour over vegetables; gently toss to coat. Cover and refrigerate overnight for best flavor. Serve with a slotted spoon.
3/4 cup lime juice
1 cup sugar
2 liters lime carbonated water, chilled
1/2 cup maraschino cherry juice
Maraschino cherries and lime slices
In a pitcher, combine lime juice and sugar; stir in carbonated water just before serving.
For each serving, place 1 tablespoon cherry juice in a glass. Add ice cubes and about 1 cup of lime juice mixture. Garnish with cherries and a slice of lime.