what should i make for?

MOSTACHOLI CASSEROLE <3333333 check the website for image!!

1 lb. Italian sausage

1/2 c. chopped onion

1 (16 oz.) can tomatoes

1 (6 oz.) can tomato paste

1/3 c. water

1/4 tsp. pepper

8 oz. Mostacholi noodles, cooked and drained

3 c. shredded Mozzarella or cheddar cheese

1 1/2 c. cottage cheese

1 tsp. marjoram leaves or ground marjoram

1/4 c. Parmesan cheese Brown sausage and add onion. Stir in tomatoes, tomato paste, water, and seasonings. Cover and simmer 30

CABBAGE GOULASH

1 lb Bulk pork sausage (not breakfast sausage)

1 lb Hamburger (or just use all sausage, I do)

1 large Onion, chopped

28 oz can Whole peeled tomatoes, chopped w/ liquid

6 oz can Tomato paste

2 Tbsp Vinegar

1 Tbsp Chili powder

1 tsp Garlic powder

¼ tsp Red pepper flakes (omit if using all sausage)

1 medium Green cabbage, sliced thin or shredded

1. In large pot brown meat and onion, drain off fat

2. Add all ingredients except cabbage, mix well

3. Add cabbage and simmer 20-30 minutes until cabbage is tender (time depends on thickness of cabbage), stirring often

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California Chicken

4 skinless, boneless chicken breasts

1 teaspoon olive oil

1/2 teaspoon onion powder

1 pinch salt 1 pinch ground black pepper

2 avocados - peeled, pitted and sliced

2 ripe tomatoes, sliced

1 (8 ounce) package Monterey

Jack cheese, cut into 10 slices

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Warm oil in skillet and add chicken and onion. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste.

3. Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.

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Pie:- Bacon & Egg *

(by Dune 28/10/08)

2. Sheets Puff Pastry. (thawed)

1. Medium onion. (finely chopped)

1C. Bacon. (chopped)

½C. Green peas.

1. Tomato. (small wedges)

2T. Chutney.

6. Eggs.

Salt and pepper.

1T. Milk.

Preheat oven to 200C.

Line a 20cm square shallow baking dish with 1 sheet of pastry.

Sprinkle onion, bacon, tomatoes and peas evenly over the pastry. Dot the chutney on top.

Break eggs evenly over, pricking the yolks so they run slightly.

Season with salt and pepper to taste.

Carefully lift second sheet of pastry over filling, and press edges together to seal, and trim.

Brush top with milk and spike some holes in the top.

Bake for 40 minutes, or until well risen and golden brown.

Turn out and cut into 100mm x 50mm rectangles as a snack, or 100” squares for a dinner.

Serve with Tomato sauce. (ketchup)

General Tso's Chicken

Ingredients:

1lb boneless skinless chicken thighs (cut into 1” chunks)

5 dried red chili peppers

3 green onions (sliced)

3 eggs (beaten)

½ cup cornstarch

oil (for frying)

Sauce-

1 ½ tablespoons rice vinegar

2 tablespoons rice wine

3 tablespoons sugar

3 tablespoons soy sauce

2 teaspoons cornstarch

Step 1: In a large mixing bowl combine cornstarch and beaten eggs. Mix well to create a batter. Add chicken bits and coat thoroughly.

Step 2: To make the sauce- in a small bowl combine rice vinegar, rice wine, soy sauce, sugar and cornstarch. Mix well and set aside.

Step 3: Heat deep fryer or wok to 375 degrees and deep fried chicken bits in batches. Drain on paper towels.

Step 4: Add 1-2 tablespoons of oil to your wok. Add dried chili peppers to your wok and stir fry for 30 seconds. Add chicken bits to the wok and stir fry for a couple minutes.

Step 5: Add sauce mixture to the wok and cook stirring until the sauce becomes thickened and bubbly. Garnish with green onions and serve.

(Makes about 2 servings)

3 Cheese Chicken Penne Pasta Bake

Prep Time:20 min | Total Time: 43 min | Makes: 4 servings

Ingredients:

* 1-1/2 cups multigrain penne pasta, uncooked

* 1 pkg. (9 oz.) fresh spinach leaves

* 1 lb. boneless skinless chicken breasts, cut into bite-size pieces

* 1 tsp. dried basil leaves

* 1 jar (14-1/2 oz.) spaghetti sauce

* 1 can (14-1/2 oz.) diced tomatoes, drained

* 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

* 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided

* 2 Tbsp. KRAFT Grated Parmesan Cheese

# HEAT oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.

# COOK and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese.

# DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish.

# BAKE 20 min. Sprinkle with remaining cheeses. Bake 3 min.

Try browning some hamburger, throw in some spaghetti sauce and boiled elbow macaroni. Easy and good, you can top it off with shredded cheese and let the cheese melt into it.

i don't know make what you are hungery for