Friday, July 11, 2008

Foody Friday

Enjoy - this weeks recipes

Pumpkin Soup

Pumpkin, diced
2 potatoes, diced
onion, diced
7 cups chicken stock

Saute onion in some butter in a large saucepan, cook until onion is clear. Add pumpkin and potato. Cover with Chicken Stock, boil until soft. Process in blender. Reheat when serving, add cream as desired. Serve with Crusty bread.

Sweet Corn Pasta Bake

400g Penne Pasta
200g container Cream Cheese
420 g can of creamed corn
300g shaved chicken
2 green onions, sliced ( I omited this and it turned out fine)
tasty cheese

Preheat oven to 180Degreese celcius. Cook pasta in a large saucepan of boiling salted water, until tender. Drain pasta, reserving 1/2 cup cooking water. Return pasta and water to the saucepan and add cream cheese, corn, green onions and chicken . Cook stirring over medium heat for 3 mins until cheese has melted and ingredients combined.

Spoon mixture into ovenproof dish. Sprinkle with cheese and bake 20 mins. Enjoy. This one is easy to make kids could do it.

Chow Mein

Chow Mein Packet mix
Cabbage, sliced
Chicken noodle soup packet mix
400g minced beef/or pork
frozen vegetables.

Cook mince until browned. Sprinkle packet mix over, add cabbage, and 1 cup water, add frozen vegetables and chicken noodle soup packet. Cook until cabbage wilted. Serve with rice or bread.

Polenta-crumbed stuffed Chicken
4 Ingredients!! and very yum!!

2 bunches asparagus spears
200g feta cheese, crumbled
4 chicken breasts
1/2 cup polenta
40g butter
2 tbs olive oil

Preheat oven to 180 degrees celcius. Finely chop half a bunch of asparagus and place in a bowl. Add a third of the feta. season with salt and pepper ( I didn't) stir until combined.

Using a sharp knife cut a a pocket lengthways through the middle of each chicken breast.. Spoon the feta and asparagus mixture into pocket. Coat chicken breasts one at a time in polenta. Heat frypan and cook chicken 2 at a time for 3 mins each side.

Place on baking tray, bake chicken for 10 mins or until cooked through. Wash remaining asparagus, Place in microwave for 2 mins. Arrange on plate, sprinkle with remaining feta and top with chicken ( I also put some mashed potato on the plate) Serve. I found it need a little sauce, so make gravy or serve with some sort of sauce.

Banana Pudding Sand Cake


1 can Sweetened Condensed Milk
1 1/2 cups cold water
1 package instant vanilla pudding
2 cups whipped cream,
36 vanilla wafers (not available in Australia, I substituted mini muffins)
3 medium bananas, sliced and dipped in lemon juice(I didn't bother with the lemon - but it is to stop them going brown)

In a large mixing bowl, combine sweetened condensed milk and water.
Add pudding mix and beat until well blended.
Chill 5 minutes in refrigerator.
Fold in whipped cream. (Do this slowly and as few times as you possible to combine, so the mixture will retain its thickness.)
Spoon 1 cup pudding mixture into 2 1/2 quart glass serving bowl.
Top with 1/3 each of wafers/cake, bananas and pudding. Repeat twice.
Garnish as desired.
Chill thoroughly. Refrigerate any leftovers.
You can also layer in individual serving dishes.

3 comments:

Jan said...

Yummy chow mein. That looks really good.

Eowyn said...

I love the stuffed chicken recipe. That will be on our table next week for sure. Could you substitute the fresh asparagus with canned ones?

Mechelle said...

Pumpkin Soup! I will save this for Oct when it starts to get cold here.

YUM! Thanks, M

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