Hamburger and Noodle Casserole
Favorite casserole growing up. Quick, easy, tasty.
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Green Bean Caserole
Green Bean Caserole
Ingredients
- 2 cans Frenched Green Beans
- 1 can Cream of Mushroom Soup
- 1 Can French Fried Onions
- Salt to taste
- Black Pepper to taste
Instructions
- Pre-heat oven to 350 degrees
- Fold all into oil sprayed casserole with 1⁄2 the onions
- Bake for 35 min.
- Put last half of onions on top of casserole
- Finish baking for 10 Min.
Grandma’s Poppyseed Coffee Cake
Best poppy seed coffee cake ever. Recipe is a little sketchy and I only helped Grandma make it once a LONG time ago… If you have ideas on how to fill out the instructions… or put some in, I’d LOVE to hear them.
Chicken or Paneer Tikka
Chicken or Paneer Tikka
Ingredients
- 1 lb. Chicken Thighs Cut into bite sized chunks
- 4 tsp. Ginger & Garlic Paste
- 2 tsp. Tandoori Masala
- 1 tsp. Coriander Powder
- 1 tsp. Cumin Powder
- 1/2 cup Plain Yogurt
- 1 Tbsp Lemon Juice
- 1 Tbsp Vegetable Oil
- Red Chili Powder to taste
- Salt to taste
- Green Chilis To Taste, minced
- Skewers if bamboo, soak in water
Instructions
- Chicken: Wash, clean and cut the chicken into bite size pieces.
- Put the Chicken/Paneer in a bowl and add lemon juice to it.
- Allow it to rest for 5 minutes.
- Combine the marinade ingredients in a zip lock. Mix well.
- Check to insure everything is properly salted and otherwise spiced.
- Add Chicken/Paneer to the marinade and mix well.
- Let the Chicken/Paneer marinate for 4-5 hours in the refrigerator.
- Thread the Chicken/Paneer on pre-soaked bamboo skewers.
- Broil the Chicken/Paneer in the oven on high. Cook the Chicken for 8 minutes on each side and the Paneer 10 minutes one side and 7 minutes on the other...or till the Chicken/ Paneer are lightly brown.
- Once fully cooked, remove from the oven and garnish with onions and lemon wedges and serve with Mint Chutney.
Notes
*Substituting Paneer is also and option.
*Pre-Made Marinade Concentrate is also a viable option.
*Skewers are roughly 5 pieces per full length skewer.
Butternut Squash Risotto
Butternut Squash Risotto
Ingredients
- 1 1/4 Cup Arborio Rice uncooked
- 2 tsp olive oil
- 2 1/2 cup Vegetable Broth
- 1 cup Water
- 12 oz. Butternut Squash frozenpureed
- 1/4 tsp salt
- 1/4 tsp pepper
- 6 Tbsp Parmesan cheese grated
Instructions
- Thaw squash.
- Heat Olive Oil in medium saucepan over medium heat and add rice: saute till lightly browned
- Add water and broth cook several min stiring occasionally untill most of the liquid is absorbed.
- Add squash and cheese and stir to combine and heated through.
Notes
Top with:
Grated fresh Parmesan cheese (optional)
Thyme sprigs (optional)