Grandmas Easy Shells Food

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GRANDMA'S EASY SHELLS



Grandma's Easy Shells image

This is a simple and quick dish and tastes great the next day. Might be good for picky eaters because it does not have a strong taste, but a subtle one. To reheat, add a large tablespoon of milk and microwave.

Provided by Amy

Categories     Borden Cheese

Time 25m

Yield 4

Number Of Ingredients 4

10 ounces seashell pasta
1 (10.75 ounce) can condensed tomato soup
5 slices American cheese
salt to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet over medium heat, warm condensed soup. Do not dilute soup. Add cheese and stir until melted and thoroughly mixed. Stir in salt.
  • Add seashell pasta to cheese mixture and stir until evenly coated; serve immediately.

Nutrition Facts : Calories 435.6 calories, Carbohydrate 61.6 g, Cholesterol 33.3 mg, Fat 13.9 g, Fiber 2.7 g, Protein 18.4 g, SaturatedFat 7.5 g, Sodium 953.7 mg, Sugar 7.8 g

GRANDMA'S EASY POTATO ROLLS



Grandma's Easy Potato Rolls image

These fluffy rolls (King Arthur Baking) are easy to mix up in a jiffy, since they take potato flour instead of mashed potatoes (potato flakes can be substituted). I mix them in my bread machine and the dough is silky and easy to shape. They turn out "picture perfect." They work out perfectly if you shape into 16 balls and put in 2 round pans (8 each).

Provided by Roxygirl in Colorado

Categories     Breads

Time 45m

Yield 10 serving(s)

Number Of Ingredients 9

1 tablespoon instant yeast
1/2 cup milk
6 tablespoons butter
1/4 cup water
1 teaspoon salt
3 cups unbleached all-purpose flour (I use bleached)
1/4 cup potato flour (on baking aisle with specialty flours)
1/3 cup sugar
2 eggs

Steps:

  • Mix and knead together all ingredients in bread machine (or in mixer).
  • If mixing by hand, let dough rise about 90 minutes (or follow your bread machine's dough cycle).
  • Your dough might not have risen exactly double.
  • Transfer the dough to a lightly greased work surface and divide it into 16 pieces.
  • Round each piece into a smooth ball.
  • Place the balls in a 9x 13 pan, or 2 9 inch round pans, or separately on cookie sheet.
  • Cover the pan and let the rolls rise for about 1 hour or until doubled in bulk.
  • Preheat the oven to 325.
  • Bake the rolls for 30 minutes (tenting lightly with aluminum foil after 20 minutes to prevent overbrowning).
  • Rolls should be golden brown when done. Brush with additional melted butter.
  • Let cool slightly and turn out on a rack to cool.

GRANDMA SUGAR'S SHELL MACARONI AND CHEESE



Grandma Sugar's Shell Macaroni and Cheese image

This is the ultimate comfort food to me. My mom's extra cheesy recipe for Macaroni Shells and Cheese!

Provided by Dine Dish

Categories     Pasta Shells

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

3 cups Velveeta cheese, cut into 1/2 inch cubes
1 cup milk
3 tablespoons butter, melted
1/4 teaspoon black pepper
3 cups medium pasta shells
8 ounces sharp cheddar cheese

Steps:

  • Cook macaroni 10 minutes in boiling salted water.
  • Coat microwave safe casserole dish with melted butter.
  • Put cheese cubes, milk, and pepper in butter-coated, 2-quart casserole dish and microwave six minutes on medium power or until cheese is melted. Stir until it creates cheese sauce.
  • Add cooked macaroni to the cheese sauce. Stir until all macaroni shells are coated with cheese sauce.
  • Slice cheddar cheese into approximately 3/8" slices and insert slices into macaroni and cheese sauce mixture.
  • Bake at 350 degrees for 35 minutes or until browned.

Nutrition Facts : Calories 578.4, Fat 30.6, SaturatedFat 19, Cholesterol 91.1, Sodium 462.5, Carbohydrate 50.7, Fiber 2, Sugar 2, Protein 24.5

GRANDMA'S KITCHEN OLD-WORLD MANICOTTI



Grandma's Kitchen Old-World Manicotti image

I came across this recipe on a Grandma's Kitchen recipe card and found it to be the BEST manicotti I have ever experienced. It is a favorite of all our friends and family and most definitely a staple meal in our home. If you've always been the type to shy away because of the terror of stuffing the shells, well I've thrown in a little secret of mine to walk you through the process.

Provided by Peachie Keene

Categories     Manicotti

Time 1h

Yield 12 stuffed shells, 4-6 serving(s)

Number Of Ingredients 6

12 large manicotti
4 cups shredded mozzarella cheese, divided
2 cups ricotta cheese
6 tablespoons chopped fresh basil or 2 tablespoons dried basil
1 (26 ounce) jar prepared spaghetti sauce, divided (I have used Prego or made my own)
1/2 cup grated parmesan cheese or 1/2 cup romano cheese

Steps:

  • Preheat oven to 350°F Spray 13x9-inch baking dish with nonstick cooking spray.
  • Cook pasta according to package directions(be sure to not over cook, they need to be a little chewey for easier stuffing). Carefully remove each shell and rinse with cool water. Let pasta dry on paper towels. Don't get too upset if a couple break, its bound to happen :).
  • For the filling, in a large ziplock bag (seriously!), put in 3 cups mozzarella with the ricotta and fresh basil. Seal the bag tightly. Smush the bag around with your hands until the ingredients are thoroughly mixed (it's a nice stress reliever too!).
  • Snip off the bottom corner of the ziplock bag (the point is to have the hole a tad smaller than the manicotti opening, where you can just barely slip it into the shell). Use this method to squeeze the cheese mixture into each manicotti.
  • See, that wasn't so bad! ;).
  • Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
  • Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.

GRANDMA'S EASY FRENCH TOAST



Grandma's Easy French Toast image

This is the recipe for French Toast that I grew up on, and it is probably the easiest one to prepare around! It serves plenty, and with a nice big glass of milk and some Log Cabin maple syrup, you are good to go! I hope you enjoy!

Provided by BeccaB3c

Categories     Breakfast

Time 7m

Yield 15-20 pieces of french toast

Number Of Ingredients 5

3 cups milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt (a dash)
2 eggs
bread

Steps:

  • Mix all ingredients together.
  • Heat skillet, butter it.
  • Quickly coat bread with mixture and place on skillet.
  • Cook until lightly brown on each side.
  • Serve with maple syrup and butter!
  • Enjoy!

Nutrition Facts : Calories 42.2, Fat 2.5, SaturatedFat 1.3, Cholesterol 35, Sodium 72, Carbohydrate 2.4, Sugar 0.1, Protein 2.4

GRANDMA'S HOMEMADE TACO SHELLS



Grandma's Homemade Taco Shells image

Don't expect a tortilla when you make this recipe. Thin like a tortilla, but way better in flavor. Never buy taco shells from the store again. My grandma used to make these all the time.

Provided by brunettebaker

Categories     Breads

Time 5m

Yield 12 tortillas

Number Of Ingredients 6

1 1/2 cups flour
1 1/2 cups cornmeal
1 teaspoon salt
1 teaspoon shortening
2 eggs
2 3/4 cups water

Steps:

  • Beat all ingredients until smooth. Pour thin layer in greased, round pan until golden on both sides.

Nutrition Facts : Calories 127.5, Fat 1.9, SaturatedFat 0.5, Cholesterol 35.2, Sodium 212.2, Carbohydrate 23.7, Fiber 1.5, Sugar 0.2, Protein 3.9

GRANDMA'S EASY SHELLS



Grandma's Easy Shells image

This is a simple and quick dish and tastes great the next day. Might be good for picky eaters because it does not have a strong taste, but a subtle one. To reheat, add a large tablespoon of milk and microwave.

Provided by Amy

Categories     Borden Cheese

Time 25m

Yield 4

Number Of Ingredients 4

10 ounces seashell pasta
1 (10.75 ounce) can condensed tomato soup
5 slices American cheese
salt to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet over medium heat, warm condensed soup. Do not dilute soup. Add cheese and stir until melted and thoroughly mixed. Stir in salt.
  • Add seashell pasta to cheese mixture and stir until evenly coated; serve immediately.

Nutrition Facts : Calories 435.6 calories, Carbohydrate 61.6 g, Cholesterol 33.3 mg, Fat 13.9 g, Fiber 2.7 g, Protein 18.4 g, SaturatedFat 7.5 g, Sodium 953.7 mg, Sugar 7.8 g

GRANDMA'S EASY SHELLS



Grandma's Easy Shells image

This is a simple and quick dish and tastes great the next day. Might be good for picky eaters because it does not have a strong taste, but a subtle one. To reheat, add a large tablespoon of milk and microwave.

Provided by Amy

Categories     Borden Cheese

Time 25m

Yield 4

Number Of Ingredients 4

10 ounces seashell pasta
1 (10.75 ounce) can condensed tomato soup
5 slices American cheese
salt to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet over medium heat, warm condensed soup. Do not dilute soup. Add cheese and stir until melted and thoroughly mixed. Stir in salt.
  • Add seashell pasta to cheese mixture and stir until evenly coated; serve immediately.

Nutrition Facts : Calories 435.6 calories, Carbohydrate 61.6 g, Cholesterol 33.3 mg, Fat 13.9 g, Fiber 2.7 g, Protein 18.4 g, SaturatedFat 7.5 g, Sodium 953.7 mg, Sugar 7.8 g

GRANDMA'S EASY SHELLS



Grandma's Easy Shells image

This is a simple and quick dish and tastes great the next day. Might be good for picky eaters because it does not have a strong taste, but a subtle one. To reheat, add a large tablespoon of milk and microwave.

Provided by Amy

Categories     Borden Cheese

Time 25m

Yield 4

Number Of Ingredients 4

10 ounces seashell pasta
1 (10.75 ounce) can condensed tomato soup
5 slices American cheese
salt to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet over medium heat, warm condensed soup. Do not dilute soup. Add cheese and stir until melted and thoroughly mixed. Stir in salt.
  • Add seashell pasta to cheese mixture and stir until evenly coated; serve immediately.

Nutrition Facts : Calories 435.6 calories, Carbohydrate 61.6 g, Cholesterol 33.3 mg, Fat 13.9 g, Fiber 2.7 g, Protein 18.4 g, SaturatedFat 7.5 g, Sodium 953.7 mg, Sugar 7.8 g

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