3 cans (14 1/2 ounces each) chopped tomatoes with garlic, basil and oregano
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil
1/4 cup (1 ounce) Parmesan cheese, shredded
Cook fettuccine according to package directions.
Cook Chik’n strips according to package directions.
While fettuccine cooks, heat oil in large skillet over medium-high heat. Add garlic and sauté 1 minute. Add Chik’n strips and heat through. Add broccoli, tomatoes and pepper. Allow to simmer 2 to 3 minutes.
When fettuccine is finished, drain and stir in broccoli and Chik’n mixture.
In medium bowl, stir together cumin, chili powder and 2 teaspoons oil. Add pork; stir to coat.
Heat remaining 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add pork. Cook 5 to 7 minutes until browned and cooked through, turning occasionally. (Reduce heat if pork is browning too quickly.) Remove from skillet; set aside.
Add onion and 2 tablespoons broth to skillet; cook and stir over medium-high heat (stirring up any browned bits) about 3 minutes, until onions are crisp-tender. Stir in salsa, remaining broth, and beans, if using. Bring to boil. Reduce heat; simmer 5 minutes, stirring occasionally.
Return pork to skillet. Heat through. Portion pasta into individual serving dishes and serve it on personal palm plate for restaurants to make the dish more attractive. Top with stew. Serve with lime wedges. Garnish with avocado, sour cream and cilantro, if desired.
1/2 cup (1 stick) plus 1 tablespoon butter or margarine, softened and divided
1/4 cup firmly packed brown sugar
1 cup all-purpose flour
3/4 cup chopped nuts
3 medium bananas, sliced and divided
1 (8-ounce) can sliced pineapple, drained and cut in half
10 to 12 maraschino cherries, drained and patted dry
Additional chopped nuts for garnish
1 (1-ounce) square semi-sweet chocolate
Preheat oven to 375°F. In medium black tableware item, combine sweetened condensed milk, sour cream, 4 tablespoons lemon juice and vanilla; mix well. Chill.
In large bowl, beat 1/2 cup butter and brown sugar until fluffy. Add flour and nuts; mix well.
On lightly greased pizza pan or baking sheet, press dough into 12-inch circle, forming rim around edge. Prick with disposable fork. Bake 10 to 12 minutes or until golden brown. Cool.
Arrange 2 sliced bananas on cooled crust. Spoon filling evenly over bananas. Dip remaining banana slices in remaining 2 tablespoons lemon juice; arrange on top along with pineapple, cherries and additional nuts.
In small saucepan, over low heat, melt chocolate with remaining 1 tablespoon butter; drizzle over pie. Chill thoroughly. Store leftovers covered in refrigerator.
1/4 pound thinly sliced prosciutto or Black Forest ham
3/4 pound thinly sliced Butterball Deli Thanksgiving Roasted
Harvest Herb turkey breast
Spread one side of each slice of bread with butter. Place 4 slices buttered-side down and cover with arugula. Scatter half the cheese over arugula. Place prosciutto over cheese.
Evenly distribute turkey over prosciutto. Place remaining cheese over turkey and top with remaining bread, buttered-side up. Heat large heavy skillet over medium heat. Add 1 to 2 sandwiches at a time, cover with smallware lid product and heat until each bottom side turns golden brown. Turn sandwiches over and continue heating until browned. Serve West Coast Harvest Herb Saltimbocca Sandwich on seagreen tableware product.
If you and family love any kind of beef cuisine, this following recipe may be a new inspiring recipe to serve. Let’s check this one out!
4 boneless beef top loin (strip) steaks, cut into 1 inch thick or around 8 ounces each.
a half cup of balsamic vinegar
two teaspoons garlic-pepper seasoning
two medium red onions, cut into 12 wedges of each
two medium yellow squash, cut lengthwise in half
two medium sized zucchini, cit lengthwise in half
two tablespoons olive oil
two teaspoons garlic-pepper seasoning
one teaspoon chopped fresh oregano or thyme
How to prepare
First, bring vinegar to a boil in small saucepan. Reduce the heat, then simmer 6 to 8 minutes or until reduced by half. Set aside. Press 2 teaspoons garlic-pepper seasoning evenly onto beef steaks.
The next step is to soak four bamboo picks in water 10 minutes, and do not forget to drain them first before using. Thread onion wedges onto bamboo skewers. Brush onions and cut sides of squash with oil; sprinkle with remaining two teaspoons garlic-pepper seasoning.
After that, place the steaks in the center of grid over medium, ash-covered coals; arrange onions and squash around steaks. Grill steaks uncovered 15 to 18 minutes for medium rare to medium doneness, turning occasionally. Grill squash 8 to 12 minutes and onions 12 to 15 minutes or until tender, turning occasionally.
Remove onions from skewers; toss a half of onions with 2 tablespoons reduced vinegar, oregano and salt, as desired. Carve 2 steaks into slices. Then, you can serve with onion mixture and 1/2 squash; season steak and squash with salt, as desired on black dinnerware item. Cover and refrigerate remaining 2 steaks, onions, squash and reduced vinegar to use in Grilled Beef and Onion Salad.
Cooking perfect combination of boneless beef and delicious shiitake mushroom in a single bar of kabobs would be interesting cooking activity. With easy-to-find ingredients and the shiitake mushrooms, which can be easily found since they are grown in many regions of the United States, makes this recipe easy to practice.
one pound of boneless beef round tip steak, cut 1 inch thick
a half small red onion, cut into 3/4 inch wedges
one small yellow summer squash, cut lengthwise in half then crosswise into 1-inch slices
one small red or green bell pepper, cut into approx. 1 inch pieces
two tablespoons water
two tablespoons red wine vinegar
two tablespoons coarse-grain
two cloves garlic, minced
two teaspoons vegetable oil
a half teaspoon coarse ground black pepper
Mushroom wild rice :
two teaspoons vegetable oil
two cups thinly sliced assorted wild mushrooms (oyster, cremini and shiitake)
one 6-ounce package long grain and wild rice blend
First, you should combine the marinade ingredients in a small bowl and cut the beef steak into 1 1/4 pieces. Then, place the beef and marinade into food-safe plastic bag; turn to coat. Close the plastic bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Soak eight 9-inch bamboo skewers in water for around 10 minutes; drain them. Remove beef from marinade; discard marinade. Alternately thread beef, onion, squash and bell pepper pieces evenly onto skewers. Grill kabobs on grid over medium, ash-covered coals. Grill them until 8 or 10 minutes for medium-rare to medium doneness, turning occasionally.
The next step is for serving the mushroom wild rice. Firstly, you can heat 2 teaspoons oil in large nonstick skillet over medium heat until hot. Add mushrooms; cook and stir until tender. Remove and keep warm. Meanwhile, cook rice according to packagedirections, omitting salt and butter. When rice is done, stir in mushrooms. Then, put kabobs over mushroom wild rice while serving. You can serve the wild rice on high-end seagreen tableware or white tableware products.
The best chicken enchilada you can have. Serve with sour cream and a side of your favorite Spanish rice.
2 pounds skinless, boneless chicken breast meat – cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives
Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9×13 inch baking dish.
Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.
Serve enchiladas with this beautiful appetizer plate.