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Thread: StevenT's Favorite Dishes, Please add yours

  1. #141
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    Default Re: StevenT's Favorite Dishes, Please add yours

    I it Roadkill.

  2. #142
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Taco Crescent Ring



    Ingredients
    1 lb ground beef
    1 package (1 oz) Old El Paso™ taco seasoning mix
    1 cup shredded Cheddar cheese (4 oz)
    2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
    Shredded lettuce, chopped tomatoes, sliced ripe olives, taco sauce or salsa, as desired

    Steps
    1 Heat oven to 375°F. In 10-inch nonstick skillet, cook beef until no longer pink. Add taco seasoning mix and 1/2 cup water. Simmer 3 to 4 minutes or until slightly thickened. In medium bowl, mix beef mixture and cheese.
    2 Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
    3 Spoon beef mixture on the half of each triangle closest to center of ring.
    4 Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
    5 Bake 20 to 25 minutes or un

  3. #143
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    Default Re: StevenT's Favorite Dishes, Please add yours


  4. #144
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Stuffed Crust Pizza Snacks


    Ingredients
    2 cans (13.8 oz each) Pillsbury™ refrigerated classic pizza crust
    8 oz mozzarella cheese, cut into 48 cubes
    48 slices pepperoni (3 oz)
    1/4 cup olive or vegetable oil
    1 1/2 teaspoons dried Italian seasoning
    2 tablespoons grated Parmesan cheese
    1 jar (14 oz) pizza sauce, heateD

    Steps
    1 Heat oven to 400°F. Spray two 9-inch pie pans or one 13x9-inch pan with nonstick cooking spray. Remove dough from both cans. Unroll dough; starting at center, press out each dough rectangle with hands to form 12x8-inch rectangle. Cut each rectangle into 24 squares.
    2 Top each square with cheese cube and pepperoni slice. Wrap dough around filling to completely cover; firmly press edges to seal. Place seam side down with sides touching in sprayed pie pans.
    3 In small bowl, combine oil and Italian seasoning; mix well. Drizzle over filled dough in pans. Sprinkle with Parmesan cheese.
    4 Bake at 400°F. for 16 to 22 minutes or until golden brown. Serve warm pizza bites with warm pizza sauce.
    --------------------------

  5. #145
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Pizza Bubble Ring


    Ingredients
    6 to 8 tablespoons LAND O LAKES® Butter, melted
    1 teaspoon Italian seasoning
    1/2 teaspoon garlic powder
    4 (6 oz) cans Pillsbury™ Grands!™ Jr. Golden Layers™ refrigerated buttermilk biscuits SAVE $
    40 small slices pepperoni (about 3 oz) SAVE $
    8 oz mozzarella cheese, cut into 20 pieces
    1/4 cup grated Parmesan cheese
    1 1/4 cups Muir Glen™ organic pizza sauce, heated

    Steps
    1 Heat oven to 350°F. Spray 12-cup fluted tube pan with CRISCO® Original No-Stick Cooking Spray. In small bowl, mix melted butter, Italian seasoning and garlic powder.
    2 Separate 1 can of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in pan.
    3 Sprinkle dough balls with Parmesan cheese. Repeat with remaining can of biscuits, placing balls over balls in pan. Pour remaining butter mixture over top.
    4 Bake 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping.
    ----------------------------------

  6. #146
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Buffalo Chicken Crescent Ring


    Ingredients
    4 oz cream cheese (half of 8-oz package), softened
    1/4 cup hot sauce or red pepper sauce
    2 1/2 cups chopped cooked chicken (1/2-inch pieces)

    Steps
    1 Heat oven to 375°F. In small bowl, mix cream cheese and hot sauce until smooth. Mix in chicken and shredded cheese just until combined.2 Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like a sun.
    2 Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like a sun.


    3 Spoon cream cheese mixture on the half of each triangle closest to center of ring. Top with blue cheese crumbles.


    4 Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).


    5 Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.
    --------------------

  7. #147
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    Default Re: StevenT's Favorite Dishes, Please add yours


    Sausage Crescent Cheese Balls


    Ingredients
    1 lb bulk spicy sausage
    2 cups shredded sharp Cheddar cheese (8 oz)
    1/2 teaspoon dried rosemary leaves, crushed
    1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
    2 tablespoons all-purpose flour

    Steps
    1 Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
    2 In large bowl, mix sausage, cheese and rosemary; mix well using hands or spoon.
    3 Unroll crescent dough on work surface; coat each side of dough with 1 tablespoon flour. Using pizza cutter or knife, cut dough into about 1/4-inch pieces. Mix crescent dough pieces into bowl of sausage mixture in small amounts until well blended.
    4 Shape mixture into 42 (1 1/4-inch) balls. Place in pan. Bake 15 to 17 minutes or until golden brown.
    ==============

  8. #148
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    Default Re: StevenT's Favorite Dishes, Please add yours


  9. #149
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Chili Cheese Dog Bubble-Up



    Ingredients

    1 can (28 oz) chili with beans
    8 all-beef hot dogs, cut into bite-size pieces
    2 cups shredded Cheddar cheese (8 oz)
    2 cans (12 oz each) Pillsbury™ Grands!™ Jr. Golden Layers™ refrigerated biscuits
    2 tablespoons butter, melted
    1 teaspoon garlic powder
    1 teaspoon parsley flake

    Steps
    1 Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) baking dish with cooking spray; set aside.
    2 Mix 1 can (28 oz) chili with beans and 8 all-beef hot dogs, cut into bite-size pieces, in baking dish. Top with 2 cups shredded Cheddar cheese (8 oz).
    3 Open 2 cans (12 oz each) Pillsbury™ Grands!™ Jr. Golden Layers™ refrigerated biscuits; separate into biscuits, and cut each into 4 pieces. Place in large bowl; toss with 2 tablespoons melted butter, 1 teaspoon garlic powder and 1 teaspoon parsley flakes. Scatter biscuits on top of casserole.
    4 Bake 20 to 22 minutes or until biscuits are light golden brown and cooked through. Let stand 5 minutes before serving.
    ========================

  10. #150
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Beef Tortilla Taco Casserole



    Ingredients

    1 lb lean (at least 80%) ground beef SAVE $
    1 package (1 oz) Old El Paso™ 25% less sodium taco seasoning mix
    2/3 cup water
    1 red bell pepper, cut into 1-inch strips
    2 3/4 cups salsa
    1 package (12 oz) frozen whole kernel sweet corn
    6 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
    2 cups shredded Colby-Monterey Jack cheese blend (8 oz)

    Steps
    1 Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix, water and bell pepper strips. Simmer 3 to 4 minutes, stirring frequently, until thickened. Stir in salsa and corn.
    2 Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut tortillas in half; place 6 tortilla halves in bottom of baking dish.
    3 Top with half of beef mixture (about 3 1/2 cups). Sprinkle with 3/4 cup of the cheese and remaining tortilla halves. Top with remaining beef mixture and cheese.
    4 Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil sprayed side down. Bake 35 to 40 minutes or until heated through and cheese is melted.
    5 To Make Ahead:Wrap foil-covered casserole in double layer of plastic wrap; label and freeze up to 3 months.
    To thaw and bake:Thaw overnight or until completely thawed in refrigerator. Remove plastic wrap. Bake 1 hour to 1 hour 10 minutes or until center is hot (165°F) and cheese is melted.
    To bake from freezer (no thawing):Heat oven to 350°F. Remove plastic. Bake 1 hour 30 minutes to 1 hour 40 minutes or until center is hot (165°F) and cheese is melted.
    --------------------------

  11. #151
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  12. #152
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Enchilada Breakfast Casserole


    Ingredients
    1 lb bulk pork breakfast sausage
    8 eggs
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1 can (4.5 oz) Old El Paso™ chopped green chiles SAVE $
    1 tablespoon butter
    1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch) SAVE $
    2 cups shredded Mexican cheese blend (8 oz)
    1 can (10 oz) Old El Paso™ mild enchilada sauce SAVE $
    Sour cream, sliced green onions, chopped fresh cilantro leaves, if desired


    STEPS

    1 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch nonstick skillet, cook breakfast sausage over medium-high heat 5 to 7 minutes, breaking up sausage, until no longer pink; drain. Transfer sausage to small bowl; wipe out skillet.
    2 In medium bowl, beat eggs, salt and pepper; stir in green chiles. In same 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook and stir 5 to 7 minutes or until starting to thicken and cooked through.


    3 To assemble enchiladas, fill tortillas evenly with cooked breakfast sausage, egg mixture and 1 1/2 cups of the cheese. Roll tightly; place seam-side down in baking dish.


    4 Pour enchilada sauce over assembled enchiladas, making sure to cover all of them. Spray one side of foil with cooking spray; cover baking dish with foil, sprayed side down, and refrigerate up to 6 hours.


    5 Heat oven to 350°F. Bake covered 35 minutes; remove foil, top with remaining 1/2 cup cheese, and continue baking 15 to 20 minutes or until cheese is melted and enchiladas are bubbling around edges.
    6 Serve with remaining ingredients.
    =====================

  13. #153
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Easy Breakfast Burritos


    Ingredients
    6 eggs
    2 tablespoons Old El Paso™ chopped green chiles (from 4.5-oz can)
    1 to 2 tablespoons milk
    6 fully cooked breakfast sausage links, cut into small pieces
    1 bag (1 lb 4 oz) refrigerated shredded hash brown potatoes
    6 Old El Paso™ flour tortillas for burritos (from 11-oz package)
    2 cups shredded Mexican cheese blend (8 oz)

    Steps
    1 In large bowl, beat 6 eggs, 2 tablespoons Old El Paso™ chopped green chiles and 1 to 2 tablespoons milk until well blended. In 10-inch skillet over medium heat, cook eggs, stirring occasionally, until scrambled. Stir in 6 fully cooked breakfast sausage links, cut into small pieces; heat until warm. Set aside.
    2 Cook 1 bag (1 lb. 4 oz.) refrigerated shredded hash brown potatoes as directed on bag; set aside.


    3 To assemble burritos, spoon line of hash browns down center of each of 6 Old El Paso™ flour tortillas for burritos. Top with 2 cups shredded Mexican cheese blend and the scrambled eggs.


    4 Roll up each tortilla tightly to secure filling. Serve immediately, or freeze as directed below.


    5 To freeze, wrap each burrito in paper towel; wrap in foil. Freeze. To reheat, remove and discard foil. Microwave each frozen paper towel-wrapped burrito on High 2 minutes 30 seconds, turning burrito over halfway through heating.

    ++++++++++++++++++

  14. #154
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Overnight Egg Muffin Casserole


    Ingredients]
    1 package (12 oz) English muffins, split and cut into 1-inch pieces (6 cups)
    1 package (7 oz) sliced Canadian bacon, coarsely chopped (about 1 1/2 cups) SAVE $
    2 cups shredded Cheddar cheese (8 oz)
    10 eggs
    2 cups milk
    1/2 teaspoon salt
    1/2 teaspoon peppe
    1/4 cup butter

    Steps
    1 Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of the English muffins in bottom of dish; add Canadian bacon and 1 1/2 cups of the cheese; top with remaining English muffins.


    2 In large bowl, beat eggs, milk, salt and pepper with whisk until mixed well. Pour over English muffin mixture, pressing down slightly. Sprinkle with remaining 1/2 cup cheese. Cover and refrigerate at least 2 hours but no longer than 12 hours.


    3 Heat oven to 350°F. In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Uncover casserole; drizzle butter on top. Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Let stand 15 minutes before serving.

    ----------------------------

  15. #155
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  16. #156
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Ranch Chicken Rollup


    Ingredients
    2cups shredded deli rotisserie chicken
    1/2cup ranch dressing
    3/4cup shredded Italian cheese blend (6 oz)
    1can (8 oz) Pillsbury™ refrigerated crescent dough sheet
    2tablespoons sliced green onions (2 medium)

    Steps
    1 Heat oven to 400°F. Spray 9-inch round pan with cooking spray. In medium bowl, mix chicken, ranch dressing and cheese.
    2 On large cutting board, unroll dough sheet; spread chicken mixture evenly over dough, leaving about 1/2 inch on 1 long side uncovered. Starting with topped long side, roll up dough toward uncovered edge; pinch seam to seal tightly.
    3 Using sharp knife, cut roll into 8 equal slices; place cut side down in pan. Bake 18 to 22 minutes or until dough is deep golden brown and baked through. Cool 5 minutes in pan; top with green onions.
    ------------------

  17. #157
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Crescent-Wrapped Chicken Parmesan


    Ingredients
    8 uncooked chicken tenderloins (about 1 1/4 lb)
    1/4 teaspoon salt
    1/4 teaspoon pepper
    3 tablespoons butter
    2 oz deli mozzarella cheese
    1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
    3 tablespoons grated Parmesan cheese
    1 cup marinara sauce

    Steps
    1Heat oven to 375°F. Spray cookie sheet with cooking spray; set aside. Season chicken with salt and pepper. In 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat; cook chicken in butter 8 to 10 minutes or until chicken is well browned on all sides. Remove from skillet; cool slightly.
    2 Cut mozzarella cheese into 8 pieces; cut small slits in side of each chicken tenderloin, and insert piece of mozzarella cheese. Unroll dough; separate into 8 triangles. Place piece of chicken on wide end of triangle; roll dough around chicken, and place on cookie sheet. Repeat for remaining dough and chicken.
    3 In small microwavable cup, microwave remaining 1 tablespoon butter uncovered on High 15 to 30 seconds or until melted. Brush crescents with melted butter; top each with about 1 teaspoon Parmesan cheese.
    4 Bake 14 to 18 minutes or until golden brown. In microwavable measuring cup, heat marinara sauce covered on Medium-High (70%) 1 to 2 minutes or until heated through. Serve chicken with heated marinara sauce.
    ---------------------

  18. #158
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    Default Re: StevenT's Favorite Dishes, Please add yours

    20-Minute Smothered Beef Burrito Skillet


    Ingredients
    1 lb lean (at least 80%) ground beef
    1 package (1 oz) Old El Paso™ original taco seasoning mix
    1/2 cup water
    1 can (10 oz) Old El Paso™ red enchilada sauce
    1 can (15 oz) pinto beans, drained, rinsed
    6 Old El Paso™ flour tortillas for soft tacos and fajitas (6 inch), cut in 1-inch strips
    1 cup shredded Mexican cheese blend (4 oz)
    3 tablespoons chopped fresh cilantro

    Steps
    1 In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain.
    2 Add taco seasoning mix, water, enchilada sauce and beans. Cook 3 to 5 minutes, stirring frequently, until sauce thickens. Remove from heat.
    3 Stir in tortilla strips; top with cheese. Cover skillet; set aside 3 to 4 minutes or until cheese is melted. Sprinkle with cilantro.
    ==============

  19. #159
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  20. #160
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