This is a good recipe. Dump ingredients in pot, set to low and 8 hours later, tender beef and root veggies for a yummy dinner.
I used a 3 pound tri corned beef.
I substituted beef stock for the water and since I don't like cabbage, I left it out.
Serve with horseradish sauce.
Preheat oven to 450 degrees.
Warm two baking sheets in oven in lower half and super half oven racks.
Butter bread and add cheese. Assemble and place sandwiches on baking sheet.
Place second baking sheet or top of sandwiches and place in oven in lower rack of oven.
Bake till golden brown and delicious.
Use just one baking sheet and flip sandwiches after a few minutes to brown both sides.
1 lb lean ground turkey
1/2 cup whole wheat bread crumbs
1/2 cup grated Parmesan cheese
1 Tbsp dried Oregano
1 Tbsp dried Basil
1 Tbsp dried Parsley or 1/4 cup fresh chopped
1/2 tsp Crushed Red Pepper
2 cloves garlic, minced
1 can Pillsbury Original breadsticks
1 cup shredded mozzarella cheese
12 (10"-12") wooden skewers
Marinara sauce for dipping
Preheat oven to 375°
Line 2 baking sheets with parchment paper. Set aside.
In bowl combine ground turkey, bread crumbs, Parmesan cheese, Oregano, Basil, Parsley, red pepper flakes and garlic. Form into 1 inch meatballs.
Open can of breadsticks and starting with one breadstick at a time thread dough then meatball. Repeat the process with 2 more meatballs alternating dough-meatball, ending with dough. Make sure to spread dough and meatballs away from each other by about 1/4", so the meatballs bake through and the dough has room to expand.
Bake for 20 minutes until the meatballs are cooked through. Remove from oven and sprinkle each skewer with 1-2 Tbsp of shredded mozzarella cheese. Place back in oven for 2-3 minutes until cheese is melted.
Serve immediately with warm marinara sauce for dipping.
2 chicken breasts, cut
½ cup Panko bread crumbs
¼ tsp salt
1/8 tsp pepper
½ cup 2% milk
1 ½ cups shredded cheddar cheese
1 can (10 ¾ oz) cream of celery soup (You can use cream of chicken or mushroom, really just depends on your preference)
2 Tbsp sour cream
2 Tbsp butter
1/8 tsp pepper, to taste
Preheat oven to 400° F. Spray a baking sheet with non-stick cooking spray.
Pour the milk, cheese and bread crumbs into 3 separate small pans. Combine salt and pepper with the bread crumbs and stir the mixture around to combine. I allowed the chicken to brine or marinate in the milk for about 2 hours so I only had to dip twice
Alternate dipping each piece of chicken into the milk, cheese and bread crumbs.
Place the chicken in the sprayed baking pan.
Cover pan with foil and bake for 35 minutes. Remove the foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
For the sauce:
Combine the soup, sour cream and butter in a saucepan; whisk together. Add pepper to taste. Cook on medium heat until the sauce is nice and hot, stirring occasionally. Serve over the chicken.