EASY! PENNE WITH CHICKEN, SPINACH AND TOMATO ALFREDO (SOOOO GOOD!)
This is my family's favorite dish that I make. And it is sooo easy! It is enough for 6 adults. Or 2 adults and 2 kids, with more than enough to have for dinner the next night, and then lunch for 2 kids the next day. It's also good if you leave out the chicken.
Provided by riffraff
Categories Chicken Breast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Thaw spinach completely in a colander lined with a few paper towels.
- This may take a few hours.
- Squeeze spinach completely dry.
- Set aside.
- Cut up chicken into bite size pieces.
- Brown in a skillet.
- Keep warm.
- Cook penne according to package.
- Meanwhile, in a medium sauce pan, add both jars of sauce, tomato and spinach.
- Bring to a simmer on low heat, stirring occasionally.
- Continue simmering for 10 minutes or so.
- When pasta is done, drain and place in a large serving bowl.
- Add chicken and stir.
- Add Alfredo mixture and stir again.
- Serve right away with garlic bread.
Nutrition Facts : Calories 221.3, Fat 10.9, SaturatedFat 3.1, Cholesterol 72.6, Sodium 110, Carbohydrate 4.7, Fiber 2.2, Sugar 2.1, Protein 26
BUTTERSCOTCH SAUCE
Whip up this quick toffee sauce to accompany the pudding of your choice - sticky, sweet and sumptuous
Provided by Good Food team
Categories Side dish
Time 15m
Number Of Ingredients 3
Steps:
- Dissolve the caster sugar with 3 tbsp water over a low heat. Bring to the boil but don't stir at all. When the sugar is a dark golden caramel, whisk in butter. Remove from the heat and stir in double cream.
HUNGARIAN STYLE CABBAGE ROLLS SOOOO GOOD!
Make and share this Hungarian Style Cabbage Rolls Soooo Good! recipe from Food.com.
Provided by M. LaMons
Categories Pork
Time 6h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In large pot, boil cabbage whole until tender enough to remove leaves. (Cut Core before boiling).
- Place in cold water in sink. When cool enough to handle, remove leaves and let float in water.
- Mix hamburger and rice, add salt and pepper to taste. Place the 2 ham hocks in bottom of pot. Roll large golf ball size hamburger mixture in cabbage leaves and stack on top of hocks. Cover with water just to the top of rolls. Don't go above the rolls with water. Spread the sauerkraut over the top of rolls and bring to a boil. As soon as it boils, reduce heat to simmer and cover for at least 6 hours. (Leave ham hocks in pot)Serve with mashed potatoes for an ultimate taste sensation. Very easy and the final product is awesome! No tomatoes? WOW! Hope you enjoy as much as we do!
Nutrition Facts : Calories 380.3, Fat 13.5, SaturatedFat 5, Cholesterol 76.1, Sodium 871.3, Carbohydrate 36.9, Fiber 8.4, Sugar 10.2, Protein 29.4
WHITE CHOCOLATE CASHEW POPCORN
My best friend made this one year at Christmastime...and we've been making it ever since. I'm not completely sure of the ounces on the package of almond bark.
Provided by Escamilla06
Categories Candy
Time 20m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- In a large bowl, mix together popcorn and nuts.
- In a double boiler or saucepan over medium-low heat, melt almond bark until smooth.
- Pour over popcorn mixture and mix with a wooden spoon or spatula, until fully coated.
- Pour in a single layer on waxed paper-lined sheets.
- Let cool and break apart. Store in an airtight container.
Nutrition Facts : Calories 98.3, Fat 7.9, SaturatedFat 1.6, Sodium 109.6, Carbohydrate 5.6, Fiber 0.5, Sugar 0.9, Protein 2.6
KETTLE CORN
Make and share this Kettle Corn recipe from Food.com.
Provided by Gunnar
Categories Lunch/Snacks
Time 8m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a large kettle or covered pot heat oil and popping corn over medium-hot to hot.
- After first kernel pops, add sugar and salt, cover the pot and shake.
- Place back on heat keep the kernels popping.
- Every 30 seconds or so shake the pot so the sugar and salt coat the popped corn.
- Remove from heat and continue shaking when there's a couple second gap between popping, and pour into a large bowl to eat.
Nutrition Facts : Calories 168.8, Fat 13.6, SaturatedFat 1.8, Sodium 1162.7, Carbohydrate 12.5, Sugar 12.5
GO-TO BUGLE SNACK MIX
Make and share this Go-To Bugle Snack Mix recipe from Food.com.
Provided by mgerling
Categories Lunch/Snacks
Time 1h15m
Yield 3 quarts
Number Of Ingredients 8
Steps:
- Put Bugles and pecans in shallow roasting pan. (A disposable 9x13 pan is recommended.) Turn oven to 250 degrees. Put in oven while making sauce. In saucepan, put brown sugar, corn syrup, butter and salt. Stir constantly until boiling. Boil for 5 minutes without stirring. Remove from heat. Add vanilla and baking soda. Pour over Bugles and nuts. Stir to coat. Bake for 1 hour at 250 degrees stirring every 15 minutes. Cool and break apart as soon as it cools just enough to touch. Store in airtight container.
Nutrition Facts : Calories 1468, Fat 109.2, SaturatedFat 26.2, Cholesterol 81.3, Sodium 1311, Carbohydrate 130.9, Fiber 10.5, Sugar 90.9, Protein 10.4
BUTTERSCOTCH CASHEW BARS
I knew these nutty bars were a success when I took them on our annual family vacation. My husband couldn't stop eating them...and my sister-in-law, who is a great cook, asked for the recipe. It makes a big batch, which is good, because they go quickly! -Lori Berg Wentzville, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream the butter and brown sugar until light and fluffy. Combine flour and salt; add to creamed mixture just until combined. , Press into a greased 15x10x1-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned., Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter and water. Cook and stir over medium heat until smooth., Spread over crust. Sprinkle with cashews; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 199 calories, Fat 13g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 228mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERSCOTCH CASHEW POPCORN (SOOOO GOOD!)
This crunchie, sweet, salty snack is a great family treat for Halloween,your monthly cravings,or a good movie! Best made on days with no humidity.Try a mix of your favorite nuts in place of the cashews.
Provided by Rita1652
Categories Lunch/Snacks
Time 50m
Yield 1 bowl full
Number Of Ingredients 9
Steps:
- Heat oven to 250F degrees.
- Grease parchment paper on a 14x10" cookie sheet pan.
- Pop the popcorn.
- Put nuts and popcorn in a very large bowl or stock pot.
- Bring brown sugar, corn syrup and butter to boil, stirring until sugar is dissolved.
- Reduce heat and cook for 5 minutes.
- Remove from heat; stir in butterscotch chips, buttershots, baking soda and salt until blended and smooth.
- Working quickly pour syrup over popcorn and nuts, stir to coat thoroughly.
- Pour mixture into pan; bake 30 minutes.
- Remove from oven, cool mixture in pan about 15 minutes.
- Turn mixture out of pan onto foil to cool completely.
- Break popcorn into smaller pieces; store in zip lock bags in cool dry place up to 2 weeks if it last that long.
Nutrition Facts : Calories 3880.6, Fat 231.4, SaturatedFat 93.6, Cholesterol 244, Sodium 3744.7, Carbohydrate 450.1, Fiber 8.2, Sugar 294.8, Protein 43.9
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HOMEMADE POPCORN WITH BUTTERSCOTCH
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5/5 (7)Total Time 40 minsCategory SnackCalories 732 per serving
- Melt the cup of butterscotch chips in the microwave in thirty-second increments, stirring after each thirty seconds.
- When chips are completely melted, add 1 teaspoon of coconut oil to thin, if desired. Stir until coconut oil is mixed in.
SALTED CARAMEL CASHEW NUT POPCORN
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4.8/5 (4)Total Time 1 hr 25 minsCategory SnacksCalories 336 per serving
- Make the popcorn by adding the oil to a large pan, cover with a lid and cook over a medium heat until you see all 3 kernels pop. Remove the 3 kernels and add the remaining popcorn kernels and cover the pan, and remove from the heat. Wait 30 seconds then return the covered pan to the heat and leave until you stop hearing the kernels popping. TIP: after about 1 minute, give the pan a gentle shake.
- Whilst the corn is popping, make the caramel sauce by adding the sugar to a saucepan over medium heat. Allow to dissolve WITHOUT stirring.
- After about 3 - 4 minutes, you will see the sugar begins to turn to liquid around the edges of the pan. At this point, give the pan a shake but don't stir!
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