Source Kugel is a traditional Jewish dessert. The word is Yiddish for ball and this dish is related to the German Gugelhupf. It’s rather casserole-like which also makes me fond of it. I first tried Kugel a few years back and really liked it. It kind of reminds me of a sweet macaroni and cheese. I hesitate […]
What You Need 1 lb. boneless skinless chicken breasts, cut into bite-size pieces 2 Tbsp. KRAFT Zesty Italian Dressing 2 cups frozen mixed vegetables (carrots, corn, green beans, peas) 1 can (10-3/4 oz.) condensed cream of chicken soup 1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes 1 can biscuits 1 egg, beaten Make It HEAT […]
Make a chicken pot pie filling and top with canned biscuits. Easy and yummy!
This is adapted from Hallmark Magazine Feb/Mar 2009 issue 4 eggs 1 1/4 pounds ground chicken 1/2 c oats 1 carrot, grated 1 Granny Smith Apple, peeled and grated 4 scallions, sliced 1 1/2 t curry powder Tiny bit salt 3 T Orange marmalade 1 T ketchup Preheat oven to 350. Cover 3 eggs […]
Because I am in decluttering mode, less is more is my motto. This applies to cookbooks and recipes. I decluttered my cookbooks giving some away to friends and charities. I had too many. Some never even opened. There are some you just don’t like. I threw away many recipes I had printed out. It’s been […]
This meal is extremely easy and my son’s favorite. All you need is chicken, 3/4 c apple cider vinegar, 1/2 soy sauce, 1 T whole peppercorns, 3 bay leaves, and 5 cloves garlic chopped. Put all in Dutch oven, mix, bring to a boil, then simmer (covered) for about an hour. Serve over rice. So […]
If you are looking for a healthy comfort food, try stewed vegetables. Here’s one of my favorite mixes: eggplant, onions and tomatoes. Start with 2 to 3 tablespoons of olive oil in Dutch oven. Add 4 cloves chopped garlic and 1 chopped onion. Brown on medium heat. Next add one eggplant skinned and chopped coarsely. […]
This is a Le Creuset type enamel covered cast iron baking dish. It is called an Au Gratin Dish. Can’t wait to make my seafood au gratin in it!
Source Can I tell you how much I love my cast iron skillet? I love it! It’s so heavy and versatile. I use it for frying, sauteing, and baking – it makes a mean corn bread. I want to try it for other baking too. I have one that is the 10 – 12 inch […]
Source Salt: leave it our completely (just did that with lasagna and the cheeses and canned tomatoes were salty enough) Sugar: cut recipe by 1/4 to 1/3. It will still be sweet enough. Flour: substitute whole grain flour for white – it might make your dessert a little tougher and if you’re like […]
Artsy Wanderer 