Lomi Lomi
This is typically served at real Luau's but is amazing as a salad, a dip or a sanswich spread too.
2 cups diced salmon
6 medium tomatoes, diced
1 white onion, chopped
1/2 cup chopped green onion
sea salt to taste
cayenne pepper to taste
In a medium bowl, stir together the salmon, tomatoes, white onion, green onion, sea salt and cayenne pepper. Chill for at least 30 minutes before serving. Serve chilled.
The recipe meme that began before recipe meme's existed.
This blog now stores my best recipes!
Daily Themes were:
Mon - Anything Goes
Tue - One Dish/Casseroles
Wed - Name Brand and Restaurant
Thu - Appetizers and Sides
Fri - Sweet Tooth
Showing posts with label One Dish. Show all posts
Showing posts with label One Dish. Show all posts
Tuesday
Chicken Parmesan Potatoes
Chicken-Parmesan Potatoes
1 package Betty Crocker® au gratin potatoes
1 lb. cut-up cooked chicken or turkey
2 1/4 cups hot water
2/3 cup milk
1 package Green Giant® frozen cut green beans
1/2 cup grated Parmesan cheese
Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 10-inch skillet over high heat, stirring occasionally. Reduce heat; cover and simmer about 20 minutes, stirring occasionally, until potatoes are tender. Stir in cheese. Let stand 5 minutes. Makes 5 servings.
1 package Betty Crocker® au gratin potatoes
1 lb. cut-up cooked chicken or turkey
2 1/4 cups hot water
2/3 cup milk
1 package Green Giant® frozen cut green beans
1/2 cup grated Parmesan cheese
Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 10-inch skillet over high heat, stirring occasionally. Reduce heat; cover and simmer about 20 minutes, stirring occasionally, until potatoes are tender. Stir in cheese. Let stand 5 minutes. Makes 5 servings.
Beefy Noodle Casserole
Beefy Noodles Casserole
1/2 pound lean ground beef, crumbled
1 onion, chopped
1 can chili no beans
1 can diced tomatoes with green chilies, drained
2 teaspoons dry mustard
1 cup cooked elbow macaroni
1 egg, beaten
1 cup shredded mozzarella cheese, divided
Heat oven to 350°F. In large skillet, cook ground beef and onion until beef is browned; drain. Stir in chili, tomatoes, and mustard. Bring to a boil. Reduce heat and simmer 10 minutes. Toss macaroni with egg and 1/2 cup cheese. Add meat mixture and stir well. Pour into 1-quart casserole. Top with 1/2 cup cheese. Bake, uncovered, 35 to 40 minutes or until bubbly. Makes 6 servings.
1/2 pound lean ground beef, crumbled
1 onion, chopped
1 can chili no beans
1 can diced tomatoes with green chilies, drained
2 teaspoons dry mustard
1 cup cooked elbow macaroni
1 egg, beaten
1 cup shredded mozzarella cheese, divided
Heat oven to 350°F. In large skillet, cook ground beef and onion until beef is browned; drain. Stir in chili, tomatoes, and mustard. Bring to a boil. Reduce heat and simmer 10 minutes. Toss macaroni with egg and 1/2 cup cheese. Add meat mixture and stir well. Pour into 1-quart casserole. Top with 1/2 cup cheese. Bake, uncovered, 35 to 40 minutes or until bubbly. Makes 6 servings.
Garlic Mashed Potatoes and Beef Bake
Garlic Mashed Potatoes & Beef Bake
1 lb. ground beef
1 can cream of Mushroom with Roasted Garlic Soup
1 tbsp. Worcestershire sauce
1 bag frozen vegetable combination, thawed
2 cups water
3 tbsp. margarine OR butter
3/4 cup milk
2 cups Mashed Potato
Brown ground beef in skillet. Mix beef, 1/2 can of soup, Worcestershire and vegetables in 2-qt. shallow baking dish. Mix water, margarine and remaining soup in saucepan. Heat to a boil. Remove from heat. Stir in milk. Slowly stir in potatoes. Spoon potatoes over beef mixture. Bake at 400°F. 20 min. or until hot. Makes 4 servings
1 lb. ground beef
1 can cream of Mushroom with Roasted Garlic Soup
1 tbsp. Worcestershire sauce
1 bag frozen vegetable combination, thawed
2 cups water
3 tbsp. margarine OR butter
3/4 cup milk
2 cups Mashed Potato
Brown ground beef in skillet. Mix beef, 1/2 can of soup, Worcestershire and vegetables in 2-qt. shallow baking dish. Mix water, margarine and remaining soup in saucepan. Heat to a boil. Remove from heat. Stir in milk. Slowly stir in potatoes. Spoon potatoes over beef mixture. Bake at 400°F. 20 min. or until hot. Makes 4 servings
Stove Top Easy Brunch Casserole
This dish is delicious - we eat this sometimes for dinner, although I am more apt to be cooking it on a Saturday night, for a nice Sunday brunch. (ok so we're a bit weird) LOL We love to cook! And this one's so easy!
Stove Top Easy Brunch Casserole
2 cups stuffing, any flavor
2 cups milk
1/2 lb. bulk sausage, cooked, crumbled
6 eggs
1 cup shredded Cheddar Cheese
1/2 tsp. salt
Mix all ingredients in large bowl. Spoon into greased 13x9-inch baking pan.
Bake at 350°F for 45 to 50 minutes or until set. Makes 8 servings
Stove Top Easy Brunch Casserole
2 cups stuffing, any flavor
2 cups milk
1/2 lb. bulk sausage, cooked, crumbled
6 eggs
1 cup shredded Cheddar Cheese
1/2 tsp. salt
Mix all ingredients in large bowl. Spoon into greased 13x9-inch baking pan.
Bake at 350°F for 45 to 50 minutes or until set. Makes 8 servings
Classic Tuna Casserole
You'd be surprised, kids love it!
Classic Tuna Noodle Casserole
1 can Cream of Mushroom Soup
1/2 cup milk
1 cup cooked peas
2 tbsp. chopped pimiento (optional)
2 cans tuna, drained and flaked
2 cups hot cooked medium egg noodles (I actually use a whole pkg., I also pre-cook them)
2 tbsp. dry bread crumbs
1 tbsp. butter OR margarine, melted
Preheat oven to 400°F. Mix the soup, milk, peas, pimiento, tuna and noodles in 1 1/2-qt. baking dish. Bake for 20 min. or until hot. Stir. Mix the bread crumbs with butter. Sprinkle on top. Bake 5 min. Makes 4 servings (we usually sprinkle some cheese on top too...whatever we have - parmesan, cheddar - just add when the bread crumbs go on)
Classic Tuna Noodle Casserole
1 can Cream of Mushroom Soup
1/2 cup milk
1 cup cooked peas
2 tbsp. chopped pimiento (optional)
2 cans tuna, drained and flaked
2 cups hot cooked medium egg noodles (I actually use a whole pkg., I also pre-cook them)
2 tbsp. dry bread crumbs
1 tbsp. butter OR margarine, melted
Preheat oven to 400°F. Mix the soup, milk, peas, pimiento, tuna and noodles in 1 1/2-qt. baking dish. Bake for 20 min. or until hot. Stir. Mix the bread crumbs with butter. Sprinkle on top. Bake 5 min. Makes 4 servings (we usually sprinkle some cheese on top too...whatever we have - parmesan, cheddar - just add when the bread crumbs go on)
Creamy Ham Casserole
Creamy Ham Casserole
2 cups fresh or frozen broccoli flowerets, thawed
1 1/2 cups Shredded Cheddar Cheese, divided
1 1/2 cups coarsely chopped ham
1 1/2 cups rotini pasta, cooked, drained
1/2 cup salad dressing
1/2 green or red pepper, chopped
1/4 cup 2% milk
Seasoned croutons (optional)
Preheat oven to 350°F. Mix all ingredients, reserving a 1/2 cup of the cheese and the croutons. Spoon the whole thing into 1 1/2-quart casserole. Sprinkle with remaining 1/2 cup cheese.
Bake for 30 minutes or until thoroughly heated. Sprinkle with seasoned croutons, if desired. Makes 6 servings
2 cups fresh or frozen broccoli flowerets, thawed
1 1/2 cups Shredded Cheddar Cheese, divided
1 1/2 cups coarsely chopped ham
1 1/2 cups rotini pasta, cooked, drained
1/2 cup salad dressing
1/2 green or red pepper, chopped
1/4 cup 2% milk
Seasoned croutons (optional)
Preheat oven to 350°F. Mix all ingredients, reserving a 1/2 cup of the cheese and the croutons. Spoon the whole thing into 1 1/2-quart casserole. Sprinkle with remaining 1/2 cup cheese.
Bake for 30 minutes or until thoroughly heated. Sprinkle with seasoned croutons, if desired. Makes 6 servings
Quick Cheeseburger Bake
Not only does this taste great for adults, but it's a real winner among kids! I have yet to find someone who doesn't love it. (ok, maybe a vegetarian)
Quick Cheeseburger Bake
1 pound ground beef
3/4 cup chopped onion
1 can condensed Cheddar cheese soup
1 cup frozen mixed vegetables, if desired
1/4 cup milk
2 cups Original Bisquick®
3/4 cup water
1 cup shredded Cheddar cheese (4 ounces)
Heat oven to 400?. Generously grease rectangular baking dish, 13x9x2 inches. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in soup, vegetables and milk. Stir Bisquick and water in baking dish until moistened; spread evenly. Spread beef mixture over batter. Sprinkle with cheese. Bake 30 minutes. Makes 8 to 10 servings.
Quick Cheeseburger Bake
1 pound ground beef
3/4 cup chopped onion
1 can condensed Cheddar cheese soup
1 cup frozen mixed vegetables, if desired
1/4 cup milk
2 cups Original Bisquick®
3/4 cup water
1 cup shredded Cheddar cheese (4 ounces)
Heat oven to 400?. Generously grease rectangular baking dish, 13x9x2 inches. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in soup, vegetables and milk. Stir Bisquick and water in baking dish until moistened; spread evenly. Spread beef mixture over batter. Sprinkle with cheese. Bake 30 minutes. Makes 8 to 10 servings.
Italian Chicken Recipe
Italian Chicken
1 frying chicken, cut into pieces
1 teaspoon seasoned salt
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons Parmesan cheese, grated
1/2 cup chicken stock
1 can mushrooms, drained
1/2 teaspoon paprika
zucchini, sliced into medium pieces
freshly ground black pepper
parsley to garnish
Sprinkle chicken with seasoned salt. Combine flour, salt, pepper, cheese, and paprika. Coat chicken pieces with mixture. Place zucchini in bottom of Crockpot. Pour stock over zucchini. Arrange chicken on top. Cover and cook on low for 6 to 8 hours or until tender. Turn control to high, add mushrooms, cover, and cook on high for another 10-15 minutes. Garnish with freshly ground black pepper and parsley.
1 frying chicken, cut into pieces
1 teaspoon seasoned salt
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons Parmesan cheese, grated
1/2 cup chicken stock
1 can mushrooms, drained
1/2 teaspoon paprika
zucchini, sliced into medium pieces
freshly ground black pepper
parsley to garnish
Sprinkle chicken with seasoned salt. Combine flour, salt, pepper, cheese, and paprika. Coat chicken pieces with mixture. Place zucchini in bottom of Crockpot. Pour stock over zucchini. Arrange chicken on top. Cover and cook on low for 6 to 8 hours or until tender. Turn control to high, add mushrooms, cover, and cook on high for another 10-15 minutes. Garnish with freshly ground black pepper and parsley.
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