Orzo with Parmesan and Basil

The ingredients: 

•     2 tablespoons butter
•     1/4 cup chopped fresh basil
•     1 (14.5 ounce) can chicken broth
•     1 cup uncooked orzo pasta
•     1/2 cup grated Parmesan cheese
•     2 tablespoons chopped fresh basil
•     salt and pepper to taste

Directions

1.     Firstly,  In heavy skillet over medium-high heat, Melt butter. Stir in orzo and saute until lightly browned.
2.    Then , be sure to  Stir in chicken stock and bring to boil. 
3.     Cover. Reduce heat and simmer for about 15 - 20 minutes until orzo is tender and liquid is absorbed.
4.     After that, Mix in Parmesan cheese and basil. Season with salt and pepper. 
5.     Finally, Transfer to shallow bowl. Garnish with basil sprigs.

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Angel chicken pasta

Ingredients 

•      6 skinless, boneless chicken breast halves
•     1/4 cup butter
•     1/2 cup olive oil
•     1 (.7 ounce) package dry Italian-style salad dressing mix
•     4 ounces cream cheese with chives
•     1 (10.75 ounce) can condensed golden mushroom soup
•     1 pound angel hair pasta    

Directions

1.     Firstly, Preheat oven to  (165 degrees C) 325 degrees F.
2.     In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in  olive oil and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil.
3.     In a single layer in a 9x13 inch baking dish, Arrange chicken breasts . Pour sauce over.
4.    Bake for one hour in the preheated oven. , bring a large pot of lightly salted water to a rolling boil 20 mins before the chicken is done. 
5.    Cook pasta until al dente, about five mins. 
6.   Finally, Drain. Serve chicken and sauce over pasta.

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Chicken cordon bleu

 
Ingredients 

•     6 skinless, boneless chicken breast halves
•     6 slices ham
•     6 slices Swiss cheese
•     3 tablespoons all-purpose flour
•     1 tablespoon cornstarch
•     6 tablespoons butter
•     1 teaspoon paprika
•     1 teaspoon chicken bouillon granules
•     1 cup heavy whipping cream

Directions

1.     Firstly, Pound chicken breasts if they are too thick. Place ham slice AND a cheese  on each breast within 1/2 inch of the edges. 
2.     Fold the edges of the chicken over the filling, and secure with toothpicks.  in a small bowl, Mix the flour and paprika , and coat the chicken pieces.
3.      In a large skillet over medium-high heat, Heat the butter , and cook the chicken until browned on all sides.  Reduce heat to low, cover, and simmer for half-hour, until  juices run clear and chicken is no longer pink.
4.     Remove the toothpicks, and transfer the breasts to a warm platter.  in a small bowl, Blend the cornstarch with the cream, and whisk slowly into the skillet. 
5.     After that, Cook, stirring until thickened, and pour over the chicken. 
6.     enjoy and Serve warm.

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Artichoke & Spinach Dip Restaurant StyleS

Ingredients 

•     4 cloves garlic
•     1 (10 ounce) package frozen chopped spinach, thawed and drained
•     1 (10 ounce) container Alfredo-style pasta sauce
•     1 (14 ounce) can artichoke hearts, drained and chopped
•     1/3 cup grated Parmesan cheese
•     1 cup shredded mozzarella cheese
•     1/2 (8 ounce) package cream cheese, softened

Directions

1.    Firstly,  Preheat oven to (175 degrees C)  350 degrees F.
2.      in a small baking dish., Place garlic Bake  until soft in the preheated oven 20 to 30 minutes,. 
3.      After that, Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
4.     In an 8x8 inch baking dish, spread the roasted garlic, spinach,  mozzarella cheese, Parmesan cheese, artichoke hearts, Alfredo-style pasta sauce, and cream cheese.
5.     Bake in the preheated ovenuntil cheeses are melted and bubbly  for  half-hour,.
6.    enjoy  Serve warm.

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Awesome Slow Cooker Pot Roast

Ingredients 

•     2 (10.75 ounce) cans condensed cream of mushroom soup
•     1 1/4 cups water
•     1 (1 ounce) package dry onion soup mix
•     5 1/2 pounds pot roast

Directions

1.     Firstly, In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water.
2.     After that, Place pot roast in slow cooker and coat with soup mixture.
3.     Finally, Cook  on Low setting for 8 to 9 hours or on High setting for 3 to 4 hours .

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Holiday chicken salad

The ingredients: 

•    4 cups cubed, cooked chicken meat
•     1 teaspoon paprika
•     1 cup mayonnaise
•     1 1/2 cups dried cranberries
•     2 green onions, chopped
•     1 cup chopped celery
•     1/2 cup minced green bell pepper
•     1 teaspoon seasoning salt
•     1 cup chopped pecans
•     ground black pepper to taste

    
Directions

1.  In a medium bowl, mix together seasoned salt with mayonnaise with paprika . Blend in celery, bell pepper,dried cranberries,  onion, and nuts. 
2. Add chopped chicken, and mix well. 
3. Finally,  to taste, Season with black pepper. then  Chill 1 hour.

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Antipasto Pasta Salad

The ingredients: 

•     1 pound seashell pasta
•     1/4 pound pepperoni sausage, chopped
•     1/4 pound Genoa salami, chopped
•     1/2 pound Asiago cheese, diced
•     1 red bell pepper, diced
•     1 (6 ounce) can black olives, drained and chopped
•     1 green bell pepper, chopped
•     3/4 cup extra virgin olive oil
•     3 tomatoes, chopped
•     1 (.7 ounce) package dry Italian-style salad dressing mix
•     1/4 cup balsamic vinegar
•     2 tablespoons dried oregano
•     1 tablespoon grated Parmesan cheese
•     1 tablespoon dried parsley
•     salt and ground black pepper to taste

Directions

1.    Firstly, in a large pot of salted boiling water,   Cook the pasta    until al dente. Drain, and cool under cold water.
2.     In a large bowl, combine the pasta, salami,  black olives, red bell pepper, pepperoni, Asiago cheese, green bell pepper and tomatoes. 
3.    Finally, Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
4.     To prepare the dressing, whisk together the olive oil,  parsley, Parmesan cheese,balsamic vinegar, oregano, salt and pepper. 
5.     Finally,  pour dressing over the salad Just before serving, , and mix well.

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