10 pot italian bake Recipes

lean ground beef, egg, slightly beaten, breadcrumbs, fresh parsley, chopped, oregano, basil, salt, pepper, parmesan cheese, grated, chicken stock, boneless cooked chicken breast (baked or boiled and chopped into shreds), onion, finely chopped, carrot, finely chopped, celery, finely chopped, escarole or 2 cups spinach, torn into small pieces, bay leaves, garlic powder, fresh ground black pepper, pastina pasta or 1/4 cup acini di pepe pasta, parmesan cheese , for serving

olive oil, onion, finely chopped, garlic cloves, minced, carrots, finely chopped, lean hamburger, tomato sauce, your favorite, salt and pepper, to taste, flour, parmesan cheese, grated, baking powder, salt, rosemary, crushed, butter, melted, milk

condensed cream of chicken soup, milk, dried italian herb seasoning, new potatoes, cut into chunks, cubed cooked turkey, frozen mixed vegetables, thawed, shredded cheddar cheese, divided, refrigerated buttermilk biscuits, separated and cut into quarters

italian turkey sausage links (mild or hot , but should be the uncooked kind), onion, peeled and chopped (about 1/2 lb.), garlic cloves, minced, dried lasagna noodles, fat-skimmed chicken broth, diced tomatoes, tomato sauce, dried basil, dried oregano, shredded reduced-fat mozzarella cheese, chopped parsley

flour, salt, sugar, baking powder, mixed italian herbs , to taste, butter, milk, eggs, cooked chicken, shredded, tomato, diced, mixed italian herbs , to taste, garlic clove, crushed, olive oil, red onion, diced, parmesan cheese, shredded

butter, celery, finely chopped, onion, finely chopped, mushroom , slice or whole if they are small, baking powder, fresh sage, fresh thyme, marjoram , optional, fresh savory, fresh parsley, pepper, salt, more to taste, poultry seasoning, cream of mushroom soup, chicken broth, eggs, beaten, garlic cloves, minced, italian sausage, mild to hot , optional

andouille stuffed jalapenos, olive oil, andouille or other smoked sausage, finely chopped, onion, finely chopped, garlic, minced, fresh italian parsley, finely chopped, cream cheese, salt and freshly ground black pepper to taste, fresh jalapenos, vegetable oil for deep frying, flour, baking powder, essence to taste, egg yolks, beer , as needed, heat olive oil in small saute pan over medium heat and brown andouille. add onion and cook, stirring, for 1 minute. remove from heat and let cool. in medium-size mixing bowl, combine garlic, parsley and cream cheese and mix well. stir in andouille mixture, mix thoroughly and season with salt and pepper., sharp knife , split jalapenos in half lengthwise, leaving the stem intact. remove seeds. stuff 1 heaping tsp. filling in center of each jalapeno, then press together to seal. in large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360* f. combine 1 cup. flour and baking powder in shallow bowl and season with essence. place beer and eggs in mixing bowl and whisk in enough of the remaining flour to form batter. the batter should be thick, like a pancake batter. if the batter is too thick, add remaining 1/4 cup. beer to thin it. dredge stuffed peppers in seasoned flour, tapping off any excess. dip jalapenos in batter, coating completely. let the excess drip off. gently lay jalapenos in hot oil, several at a time, and fry until golden brown, 3 to 4 minutes. drain on paper towels. season with essence and serve.

andouille stuffed jalapenos, olive oil, andouille or other smoked sausage, finely chopped, onion, finely chopped, garlic, minced, fresh italian parsley, finely chopped, cream cheese, salt and freshly ground black pepper to taste, fresh jalapenos, vegetable oil for deep frying, flour, baking powder, essence to taste, egg yolks, beer , as needed, heat olive oil in small saute pan over medium heat and brown andouille. add onion and cook, stirring, for 1 minute. remove from heat and let cool. in medium-size mixing bowl, combine garlic, parsley and cream cheese and mix well. stir in andouille mixture, mix thoroughly and season with salt and pepper., sharp knife , split jalapenos in half lengthwise, leaving the stem intact. remove seeds. stuff 1 heaping tsp. filling in center of each jalapeno, then press together to seal. in large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360* f. combine 1 cup. flour and baking powder in shallow bowl and season with essence. place beer and eggs in mixing bowl and whisk in enough of the remaining flour to form batter. the batter should be thick, like a pancake batter. if the batter is too thick, add remaining 1/4 cup. beer to thin it. dredge stuffed peppers in seasoned flour, tapping off any excess. dip jalapenos in batter, coating completely. let the excess drip off. gently lay jalapenos in hot oil, several at a time, and fry until golden brown, 3 to 4 minutes. drain on paper towels. season with essence and serve.