TENNESSEE LASAGNA BY DINAH SHORE
This is a recipe by Dinah Shore. I got it many years ago. It is a very different Lasagna than what I was making, and a nice change of pace. It's not what you were expecting in a lasagna
Provided by Baby Chevelle
Categories One Dish Meal
Time 2h5m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Prepare macaroni as directed on package.
- For Sauce:.
- Brown onion and garlic in oil; add celery and green pepper. Cook until softened. Remove from pan.
- Add ground beef to pan and brown well. Add salt, pepper, chili powder, cumin, Worcestershire sauce, pinch oregano, mushrooms, and then onion mixture. Sprinkle with red pepper flakes.
- Add tomatoes and tomato sauce.
- Simmer low for 1 hour, or until sauce blends.
- In a large casserole dish, assemble by putting a layer of cooked macaroni; dot with butter, add 1/2 of cheese cubes, and then layer of sauce. Sprinkle with red pepper flakes.
- Then add another layer of macaroni, butter and cheese cubes.
- Finish with a layer of sauce;top with Parmesan cheese.
- Bake in 350°F oven for 30 minutes or until cheese is melted inside and dish is thoroughly heated.
- This can be prepared ahead.
Nutrition Facts : Calories 699, Fat 40.5, SaturatedFat 20.8, Cholesterol 131.3, Sodium 662.3, Carbohydrate 44.3, Fiber 3.6, Sugar 6.1, Protein 39.1
DINAH SHORE'S MOTHER'S SOUTHERN BELLE CHICKEN SALAD
Dinah Shore was a Southern Belle from Nashville, Tennessee so you know that her Mama's chicken salad is bound to be a high cholesterol item!! But we just don't worry about that in the South, honey!! When you make yor biscuits with lard, a little extra cream ain't nuthin' to fret about!! I don't know whether my Mama got this from a magazine or one of Miss Dinah's cookbooks, but it "shore" is yummy.My Mama ammended the ingredients somewhat to make it more to her taste. I have included the cooking and chopping times in the prep time, but you can be chopping the veg's while the eggs and the chicken are boiling so it really doesn't take that long to prep. The longest "time" is for the chicken to marinate, but believe me this is worth any amount of time!!!!
Provided by Georgia Girl
Categories Lunch/Snacks
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Marinate the cooked,cubed chicken breasts in the French dressing in the refrigerator for 3 to 4 hours, then drain and discard the French dressing.
- Combine the cubed chicken, celery, bell peppers, grated onion, chopped boiled eggs, salt and pepper in a large salad serving bowl.
- Stir gently, but mix well.
- In another bowl combine the mayonnaise, whipped cream, pecans, Tabasco sauce, Worcestershire sauce and drained capers, mixing well.
- Add the dressing to the salad and stir gently to mix well.
- Serve as soon as thoroughly chilled--usually about 20 min.
- If you want to make this ahead of time, don't add the dressing as the whipped cream will tend to go flat.
- Mix the dressing up and add just before serving.
Nutrition Facts : Calories 436.4, Fat 30.3, SaturatedFat 6, Cholesterol 138.8, Sodium 977.2, Carbohydrate 11.1, Fiber 1.1, Sugar 7, Protein 30.3
CHINESE HOT HOT CHICKEN BY DINAH SHORE 1978
This was in Bon Appetit magazine in 1978, and that was the first time I tried it, but not the last. Give it a try, I am sure its one you will use again and again also.
Provided by andypandy
Categories Poultry
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Sauce;.
- Combine all the first eight ingredients from the stock to sesame seed oil. Blend and mix all well. Set aside.
- Heat the two cups peanut oil in the wok to 375 degrees F.
- Combine the egg white, cornstarch, and salt well together, add the pieces of chicken and coat evenly. Deep fry in two or three batches until light golden and almost fully cooked. Remove from the wok with slotted strainer to paper towels to drain.
- Add the dry roasted peanuts to oil and stir until a golden brown. Remove with slotted spoon to paper towels.
- Drain all oil now into a stainless pot to cool and use for another use.
- Place two tablespoons oil back into wok, add the dried chili peppers and stir until dark red, but watch so they do not burn.
- Add in the green sliced onion, garlic, and stir fry for 30 seconds.
- Return chicken to pan and cook now one minute over high heat. Add the sauce and stir until glazed and heated thru.
- Quickly toss in peanuts.
- Serve over steamed rice.
Nutrition Facts : Calories 1434, Fat 126.4, SaturatedFat 21.2, Cholesterol 137.3, Sodium 1215.6, Carbohydrate 13.1, Fiber 3, Sugar 3.7, Protein 63.8
CHINESE STYLE GINGER SHRIMP BY DINAH SHORE 1978
This is a recipe that I have been making for a long time now, its one by Dinah Shore, and is very fast easy and great. Give it a try.
Provided by andypandy
Categories Chinese
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Halve the clean deveined shrimp lengthwise.
- Combine the cornstarch and salt in a small bowl, and sprinkle evenly tossing shrimp.
- Add oil to wok and heat to 375 degrees F. Deep fry shrimp for one minutes, and then remove to paper towels to drain.
- Pour off all the oil into a stainless pot, to cool for further use.
- Add 2 tablespoons of the peanut oil back into wok, add both the cooking onion and the green onions, and ginger,and stir fry for one minute over medium high heat.
- Increase heat to high now and add the ketchup, stock and sugar, bring to a boil, stirring all the time.
- Add now the cooked shrimp, chili paste and sherry, stir fry briskly for about thirty seconds only.
- Serve.
Nutrition Facts : Calories 1135.3, Fat 110.2, SaturatedFat 18.7, Cholesterol 173.2, Sodium 650.2, Carbohydrate 11.9, Fiber 0.4, Sugar 7.6, Protein 24
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