Chicken & Broccoli Alfredo for a Crowd
Servings: about 1 1/2 cups each
Cook: 20 min.
This scrumptious pasta dish features easy clean-up...the pasta, broccoli, chicken and cheesy sauce all cook in the same saucepot!
What You'll Need
1 package (1 pound) linguine
2 cups fresh or frozen broccoli florets
3 tablespoons butter
1 3/4 pounds skinless, boneless chicken breast halves, cut into cubes
1 can (26 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup milk (I have used whipping cream or half and half to make it more like authentic Alfredo tasting.
1 cup grated Parmesan cheese
1/2 teaspoon ground black pepper

How to Make It
    •    1 Prepare the linguine according to the package directions in a 6-quart saucepot.  Add the broccoli during the last 4 minutes of the cooking time.  Drain the linguine mixture well in a colander.

    •    2 Heat the butter in the saucepot over medium-high heat.  Add the chicken and cook until well browned, stirring often.

    •    3 Stir the soup, milk, cheese, black pepper and linguine mixture in the saucepot and cook until the chicken is cooked through, stirring occasionally.  Serve with additional Parmesan cheese.

Recipe Tip    •    Easy Substitution: Or you can substitute spaghetti for the linguine. Also you could substitute green peas if you are not a fan of broccoli.

Lettuce Wraps

Ingredients:

8 oz Chicken/ beef/pork, ground or cut into thin strips (2 large boneless skinnless)

3 tablespoon cucumbers, diced

3 tablespoon carrots diced fine

1 tablespoon garlic minced

3 tablespoons Lee Kum Kee Hoisin sauce

1 tablespoon Lee Kum Kee Sesame Oil

2 teaspoons minced ginger

1 tablespoon Rice Vinegar

2 cans (8 ounces each) water chestnuts, drained and chopped

1 bunch green onions, washed and sliced fine

2 cups fresh mushrooms, sliced

Heat pan, add a little cooking oil, add chicken (or desired meat). Cook half way, then add cucumber, carrots, and remaining vegetables, and spices. Stir in Hoisin sauce and Stir-fry evenly. Add Lee Kum Kee Seasame Oil. 

1/2 package (6.5 ounce) thin rice sticks, cooked according to directions on package.

 3 small heads of lettuce, cored wash and pull leaves apart. Stack upside.  down on a draining towel. Refrigerate until ready to use. 

Dipping Sauce:

1/4 cup sugar

1/2 cup water

2 tablespoons soy sauce

2 tablespoon vinegar

1 tablespoon lemon juice

1/2 teaspoon sesame oil

1 tablespoon hot mustard or  brown spicy mustard

2 teaspoons hot water

1 - 2 teaspoons red chili garlic sauce 

Dissolve sugar in water. Add soy sauce , rice vinegar, lemon juice and sesame oil. Mix hot mustard with hot water. Add garlic sauce. Stir into the refrigerated sauce. Serve with lettuce wraps and cooked ricesticks. 

Sauceage and Cream Cheese Stuffed Mushrooms

2 pounds whole mushrooms cleaned and stems removed 1/2 pound (1/2 pound package) Hot ground sausage 1/2 pound (1/2 pound package) reg.ground sausage 1 8 oz. package regualar cream cheese (slightly softened) 1 to 2 tablespoons Worcestershire sauce Brown sausages together and freeze the other half of each package for another use. When sausage crumbeled and brown add the cream cheese and Worcestershire sauce. Mix well. Cream cheese should be thoroughly dispersed through out the cooked sausage. Line Mushrooms on baking sheet and fill each mushroom with 1 to 2 teaspoonsful of sausage mixture. Bake on sheet in 350° oven for 20 t0 25 minutes. Serve hot. Should make about 3 Dozen mushrooms depending on the size of the mushroooms.

Chocolate Chip Pudding Cookies

3 2/3 cup flour
1 1/2 tsp baking soda
1 1/2 cups butter or margarine, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
1 package (6-serving size) Jell-O Brand Chocolate Instant Pudding and Pie Filling
1 1/2 tsp vanilla
3 eggs
3 cups chocolate chips
1 1/2 cups chopped nuts (optional)
Mix flour with baking soda. Combine butter, sugars, pudding mix and vanilla in a large mixing bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips. ( and nuts if desired) Batter will be stiff. Drop by rounded tablespoonfuls
onto ungreased baking sheets (I like to line the pans with a sheet of parchment paper)about 2 inches apart. Bake 350°for 12 minutes. Makes about 6 dozen.

Fresh Mango Salsa by Susan Neal via Studio 5 recipes

3 medium ripe tomatoes, diced
1 large Mango (or 2 medium), diced
1/2 bunch cilantro, chopped
1 white onion chopped
2 Tbsp. Fresh lime juice
1/4 cup sliced green onions
Salt and pepper to taste,
Combine all ingredients and allow to macerate in juices for a couple of hours in fridge.

Creamy Tomatillo Dressing (by Susan Neal via Studio 5 recipes)

1 cup Buttermilk
1 cup mayonnaise
1 pkg dry ranch dressing
2 jalapenos (to taste)
2 tomatillos
1/2 bunch cilantro (fresh)
2 cloves garlic
1/2 fresh lime juice
Add all ingredients to the blender and blend until smooth.
Tip: I like to make a lot of this and freeze in small batches so I can easily make the dressing quickly for dinner without having to have tomatillos on hand. Blend all the ingredients except the buttermilk and mayonnaise. Freeze this in 3 small containers. To use, thaw (it goes pretty quick, but you speed up the process by running hot water over the container) and mix with enough mayonnaise and buttermilk for a dressing consistency.

Copy Cat Cafe Rio Pork Barbacoa

(this is the best copycat recipe for Barbacoa I have tried, It works best over night with the crockpot, and then it needs to sit in the sauce for a few hours until the flavors combine. It is so good though it is worth it.)

5-6 pound pork roast
1 liter Dr. Pepper (not diet)
1 1/2 cup brown sugar
1 cup white sugar
1 clove garlic, minced
7 oz. can Chipotle Chilies in adobo sauce.
6 oz. red taco sauce
1 tsp dry mustard
2 tsp cumin
1/4 tsp cayenne pepper
Place roast in crockpot, cover halfway with water and cook on low over night or on low for 12 hours. After 12 hours or in the morning after it is cooked, Drain of water and remove any fat. Shred cooked pork roast and then
Mix remaining ingredients until sugar dissolves. (I did not use all the chilies in the adobo sauce, I rinsed the chilies off in a cup of water and chopped about 3 of them and put the cup of the Dr. Pepper and the 3 chopped chilies in with the pork. Throw the rest away or keep them for another use. Using all the chilies in the adobo sauce is too hot for our family) Add the rest of the Dr. Pepper and all the adobo sauce minus the extra chilies. You can put the 3 or however many chilies you choose to use in a food processor them add to the pork. Add the sauces and spices and sugars then stir until the sugar is dissolved. Put back in Crockpot and cook for another 2 or 3 hours.