Anyone have maindish recipes to share for my college graduation party?

Answer 1

TEX-MEX PARTY LASAGNA

INGREDIENTS:
1 (40 ounce) box Stouffer's® frozen Family Style Favorites Lasagna with Meat & Sauce
1 (15 ounce) can black beans
1 (11 ounce) can whole kernel corn, drained
1 (2.25 ounce) can sliced ripe olives, drained
1 thinly sliced jalapeno pepper (optional)
1 cup thinly sliced green onion
1/2 cup minced fresh cilantro

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DIRECTIONS:
REMOVE and discard plastic wrap and label from lasagna; remove aluminum lid.
LAYER beans, corn, jalapeno peppers and olives over top of lasagna. Replace aluminum lid, bending slightly to elevate from lasagna.
BAKE lasagna on baking sheet, on middle oven rack in preheated 400 degrees F. oven for 55 minutes.
REMOVE lid carefully and sprinkle with green onion and cilantro; Bake an additional 5 -10 minutes. Let stand 15 - 20 minutes before cutting into squares.
ARRANGE lettuce on serving plates. Place lasagna on top of lettuce. Serve with toppings.



Barbecued Beef Sandwiches

2 beef briskets, trimmed (about 12 pounds)
6 cups barbecue sauce
3 cups diced onions
2 cups water
40 to 50 hamburger buns

Place meat in a large cooking bag. Combine sauce, onions and water; pour over meat.

Bake at 325° F. for 4 - 4 1/2 hours or until fork tender.

Remove meat from juices; cool. Skim fat from juices. Thinly slice meat; return to pan and heat in juice. Serve on buns.

Makes 40-50 servings.


Chicken Fingers with Zesty Sauce

Zesty Dipping Sauce

3 cups mayonnaise
3/4 cup ketchup
1 tablespoon worcestershire sauce
3 tablespoons OLD BAY® Seasoning

Chicken Fingers

3 cups flour, all-purpose
3 cups beer, warm
3 tablespoons OLD BAY® Seasoning
3 egg whites
4 1/2 pounds chicken breasts, boneless
Fat for deep-frying

1. Combine, in a large bowl, the mayonnaise, ketchup, Worcestershire sauce, and OLD BAY® Seasoning. Cover bowl and refrigerate until ready to use. Best if made at least 12 hours in advance of using.

2. In a large bowl, mix flour, beer, OLD BAY® Seasoning, and egg whites. Reserve.

3. Cut chicken breasts into finger-sized strips.

4. Add chicken fingers to beer batter. Stir to coat the chicken.

5. Heat deep fat fryer and fry chicken until done.

6. Put dipping sauce into a bowl. Dip hot chicken into cold sauce.

25 Servings



Easy Stuffed Chicken Breasts

60 onions, chopped
7 1/2 lb. butter
23 lb. frozen spinach, thawed and drained
60 lbs. ricotta cheese
60 eggs, slightly beaten
15 cups chopped parsley
2 cups oregano, summer savory, basil, thyme, or mixture
salt and pepper to taste
1/2 cup nutmeg (or more)
500 halves of chicken breasts, skin on, boned

Sauté onions in butter until soft. Combine with the other ingredients, except chicken. Season. Place each breast half skin-side-up on a board. Trim excess fat. Loosen skin from one side, making a pocket. Stuff approximately 1/3 cup of mix under skin. Tuck skin and meat under breast, forming an even, round dome shape. Put on buttered baking dish. (You can freeze them at this point.)

Preheat ovens to 350 degrees. Bake breasts until golden brown, 30-35 minutes. (If frozen, thaw for 30-45 minutes first -- it may take longer to bake these, too.)

These hold VERY well for a very long time without ruining the texture and flavor. Can either be sliced or left whole.

Serves 250

Answer 2

make some thing someone has cooked:

Baked Spaghetti:

for alot of people.....make a couple boxes of ziti
2 to 3 ponds ground round
2 large onions
a small jar minced garlic
4 to 5 table spoons dried parsley
2 to 3 cans or jars of spaghetti sauce
1 can sliced muchrooms
italian seasoning
garlic powder
onion powder


alot of shredded mozz
salt and pepper

Make the noodles. Cook the onions and garlic (diced) in oil and then add meat after 5 minutes (maybe longer since we upped the recipe) add the salt, pepper and spices, cook thru and drain.

Add the rest of the stuff in a large roating pan, bake at 400 for about an hour, until bubbly and really hot.

Serve with salad and garlic bread, maybe some stuffed muchrooms for an app or to go with it.

Answer 3

The no-bake lasagna recipe on the Barilla lasagna pasta box is excellent and could be multiplied many times. Add nutmeg to the ricotta cheese and some layers of fresh spinach for a Florentine touch.
When I make it, I use a recyclable aluminum pan to make clean-up so much easier. Be sure to put a cookie sheet under the disposable pan to support it.
Happy Graduation! Good for You!

Answer 4

A veggie is a plant or part of a grow used as food

Answer 5

Both are good for you, each fruit/vegetable has different vitamins. And so as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 6

These are a few of my favorites! §@¿@§

Crock Pot Enchiladas
Serves 6

1 lb Ground Beef, lean
1 (8.5 oz) White Onion, chopped
1 (4 oz can) Chopped Green Chilies
1 (14 oz can) Enchilada Sauce
1 (10-3/4 oz can) Golden Mushroom Soup
1 (10-3/4 oz can) Cheddar Cheese Soup
1 (10-3/4 oz can) Cream of Mushroom Soup
1 (10-3/4 oz can) Cream of Celery Soup

Instructions:
Brown hamburger and chopped onion and pour off grease.

Put all ingredients in crock pot. Mix and cook low 4-6 hours.
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Chicken Parmesan
Serves 6

1/3 Cup Parmesan cheese, grated
1/4 Tsp Italian Seasoning, crushed
6 (4 oz) Chicken Breast, boneless, skinless
1 Tbsp Unsalted Butter
1/2 Cup White Onion, diced
1 Tbsp All-Purpose Flour
1/2 Cup 2% Milk
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
6 Slices Mozzarella Cheese
1/2 (10 oz pkg.) Spinach, frozen, thawed, drained
1 Tbsp Pimiento, chopped

Instructions:
Preheat the oven to 350ºF

In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.

Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.
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Chicken Pasta Alfredo
Serves 6

6 Qts Water
12 oz Fettuccine Pasta
2 Tbsp Peanut Oil
6 (4 oz) Chicken Breast, boneless, skinless
2 (10-3/4 oz can) Cream of Mushroom Soup
1 (20 oz bag) Frozen Broccoli Florets
3/4 Cup Parmesan Cheese, grated

Instructions:
Heat a large pot of water, over high heat. When water comes to a boil add the pasta and boil for 8-10 minutes. Drain; reserving 2 cups pasta water. Cut the chicken into strips (1/4''x1''); set aside.

In a large frying pan, over medium-high heat, add the oil and chicken pieces stirring frequently until golden brown.

In a medium saucepan, over medium heat, add the chicken pieces, sauce, 1/4 cup reserved pasta water, stirring frequently. Add the remaining pasta water into the saucepan and bring just to a boil, then add the broccoli. Cook for 1-2 minutes. Remove from heat.

Divide the cooked pasta evenly between serving dishes and top with chicken and broccoli mixture.
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Spanish Meatloaf
Serves 6

1-1/2 lb Ground Beef, lean
1 (5.5 oz envelope) Wyler's ''Hearty Beef Stew'' Soup Starter
1 (8 oz bag) Mexican Style Cheddar Cheese, shredded
1 (4 oz can) Diced Green Chili Peppers
1 (14-1/2 oz can) Diced Tomatoes, drained
1 Cup BBQ Sauce (recommended: Kraft Carb Well)

Instructions:
Preheat the oven to 350ºF

In a large bowl add the soup starter, diced green chili peppers, and the diced tomatoes; mix until the liquid is absorbed. Add the ground beef and BBQ sauce and mix thoroughly until well combined.

Place 1/2 of the mixture in a loaf pan, making a well in the meat, top evenly with the cheese and place the remainder of the meat mixture on top to seal.

Bake for 45 minutes; drain any residual fat if necessary.

Place the meatloaf on a warmed serving platter and serve immediately. Serve with mixed vegetables or a salad.
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Crab Quiche
Serves 6

1 (8 oz pkg.) Louis Kemp Crab Delights, flaked
3/4 Cup Mexican Style Cheddar Cheese, shredded
1/2 (8 oz pkg.) Cream Cheese, cut into 1/4'' cubes
1/4 Cup Green Onions, sliced
1/2 Tsp Salt
1/2 Tsp Basil
1/2 Cup Heart Healthy Bisquick
1 Cup 1% Milk ''Skim''
1/2 Cup Eggbeaters
3 SecondsNonstick Cooking Spray

Instructions:
Preheat the oven to 350ºF

Mix the crab delights, shredded cheese, cream cheese, onions, salt, and basil in a medium bowl.

Coat a 9-inch pie plate with nonstick cooking spray and spread the crab mixture into the bottom.

Beat the remaining ingredients until smooth. Pour over the crab mixture and bake for about 40-45 minutes.

Serve immediately.

Answer 7

Hibachi Chicken
Makes 1 Serving

Ingredients:
1-teaspoon safflower oil
7 ounces skinned, boneless chicken breast, cut into bite-sized pieces
2 mushrooms sliced into 8 pieces
1-tablespoon butter
½ tablespoon squeezed lemon juice
½ tablespoon sesame seeds

Method:
Add oil to heated non-stick skillet (for electric skillet, set at 400°F). Place chicken in the skillet with mushrooms and cook eight minutes or more until chicken is done. Add butter, lemon juice, and sesame seeds. Mix with sautéed mushroom slices. Season with salt and pepper if desired.


Hibachi Steak
Makes 1 Serving

Ingredients:
1-teaspoon soybean oil
5 ounces boneless sirloin steak
2 large mushrooms, sliced vertically
1 tablespoon lemon juice
1 pinch of salt and pepper (optional)

Method:
Heated non-stick skillet (for electric skillet, set at 360°F). Add oil to heated skillet. Cut steak into bite-size cubes: place skillet with mushrooms and lemon juice. Cook steak until done to taste. Season with salt and pepper if desired and serve hot. Serving suggestion: Dip Steak in Benihana Magic Mustard Sauce.


Benihana Ginger Sauce
Ingredients:
5 ounces sliced onion, rinsed in running water for 15 minutes
2 ounces ginger, peeled and sliced thinly
1 lemon, peeled and chopped, juice squeezed
2 cups soy sauce
1-cup vinegar

Method:
Combine all ingredients into a blender and mix well. Stir mixture completely before serving. Ginger sauce may be stored in a plastic or stainless steel container in refrigerator for up to one week.


HAMBURGER IN OVEN
Serves 6-8

2 pounds extra lean ground beef
2 medium onions (sliced thin)
1 package (32 oz) frozen french fries
Salt and pepper

Heat oven to 350 degrees. Divide meat into 6-8 equal parts and make into patties. Season to taste. Place on foil in large baking pan and arrange onion slices on top of each patty. Place fries around them. Wrap foil tightly and bake for 30 minutes.


BEEF IN WINE SAUCE
Serves 6 to 8
Stove Top
2 Hours

Ingredients:
3 pounds sirloin steak (cut into ¼-inch strips)
2 tablespoons flour
2 cans golden mushroom soup
2 cups burgundy wine

Methods:
Season meat to taste. Dredge strips in flour and brown skillet. Add wine and soup and stir. Simmer covered for 2 hours. Serve with noodles.


PORK CHOP SCALLOP
Serves 4

Ingredients:
4 pork chops (1/2-inch thick each)
1 package scalloped potatoes
2 tablespoons margarine
Milk (amount called for box of potatoes)

Methods:
In skillet brown chops in margarine. Remove chops and set aside. Empty potatoes and packet of seasoned sauce mix into skillet. Stir in water and milk called for on package. Heat to boiling, reduce heat and place chops on top. Cover and simmer 35 minutes or until potatoes are tender and chops are thoroughly done.


BAKED PORK TENDERLOIN
Bake 350 degrees
1 Hour
6 servings

Ingredients:
1 (1½ pounds) lean pork tenderloin
butter flavored non-fat spray
2 cups canned fat free chicken broth
1 can (4 ounces) mushroom stems and pieces

Methods:
Brown meat in generous coating of butter flavored nonfat spray. Remove from skillet and place in casserole. Add a little flour to drippings and add chicken broth and mushrooms. Stir until heated and mixed. Pour over pork and bake at 350 degrees for 1 hour.


CHICKEN RICE
Serves 4 to 6
Bake: 350 degrees
Bake time: 30 Minutes

Ingredients:
2 cups diced chicken
1 box Uncle Bens Wild Rice mix
1 can Cream Mushroom Soup
1/2 Soup can milk

Methods:
Mix all ingredients and pour in greased 2-quart dish. Cover and bake.


BUSY DAY CHICKEN
Serves 4 to 6
Bake: 325 degrees
Bake time: 2 hours

Ingredients:
2-3 pounds chicken pieces
1 cup uncooked rice
1 package dry onion soup mix
1 can cream of celery soup

Methods:
Place rice in greased casserole with chicken on top. Sprinkle with onion soup. Mix celery soup and two cans water; pour over the chicken. Bake covered.


MUSHROOM CHICKEN
Bake 350 Degrees
1 Hour 30 minutes
Serves

Ingredients:
6 chicken breasts, thighs, or legs
3 tablespoons oil
2 (4 ounces each) cans button mushrooms
2 cans cream of mushroom soup

Methods:
Brown chicken in oil in frying pan. Remove and arrange chicken in casserole. Combine soup and mushrooms and pour over chicken. Bake.



CHICKEN WILD RICE CASSEROLE
Bake 375 degrees
45 minutes

Ingredients:
1 package (6 ounces) wild rice (cooked)
2 cups chicken meat (cooked, boned, cubed)
2 cans cream mushroom soup
1/3 cup chicken broth

Methods:
Prepare rice as directed on package. Mix all the above ingredients and bake for 45 minutes at 375 degrees.



VEGETABLE MEAT DISH

Ingredients:
1 pound lean group beef (browned, drained)
1 onion (chopped)
4 large potatoes (peeled, sliced)
1 can (10 1/2 oz) vegetable beef soup

Methods:
Heat oven to 375 degrees. Brown ground beef and onions; drain. Place potato slices in lightly greased casserole. Spread ground beef and onions over potatoes. Pour soup over top. Cover and bake at 375 degrees for 45 minutes. Remove cover and continue baking 15 minutes.