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Rose Garden Recipes

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1/31/2008

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3:08 PM | Add a comment | Permalink | Blog it
2/26/2007

South of the Border Chicken

Prep/Cook Time: 20 minutes

Serves: 4

Both spicy and comforting, this one-pot chicken dinner features chicken simmered with a broccoli-cheese sauce, then served over rice and topped with Chunky Salsa.

Ingredients:

  • 1 tbsp. butter OR margarine
  • 4 boneless chicken breast halves
  • 1 can (10 3/4 oz.) Condensed Broccoli Cheese Soup
  • 1/3 cup milk
  • 4 cups hot cooked rice
  • Chunky Salsa
  • Sour cream
  • 1 small avocado, sliced (optional)

Directions:

HEAT butter in skillet. Add chicken and cook until browned.

ADD soup and milk and heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with rice. Top with salsa, sour cream and avocado.

11:38 AM | Add a comment | Permalink | Blog it | Food and drink
2/15/2007

Steakhouse Onion Beef & Pepper Stir-Fry

Prep/Cook Time: 25 minutes
Serves: 4
A classic stir-fry of beef and bell pepper strips features a sauce of broth, soy and garlic.
Ingredients:
     
  • 1 lb. boneless beef sirloin steak, 3/4" thick
  • 3 tbsp. cornstarch
  • 1 can (14 oz.) Seasoned Beef Broth with Onions
  • 1 tbsp. soy sauce
  • 1/4 tsp. garlic powder
  • 2 cups fresh OR frozen green OR red pepper strips
  • 4 cups hot cooked rice, cooked without salt
    Directions:
    SLICE beef into very thin strips. Mix cornstarch, broth, soy and garlic powder until smooth.
    STIR-FRY beef in medium nonstick skillet until browned and juices evaporate.
    ADD peppers. Stir cornstarch mixture and add. Cook and stir until mixture boils and thickens, stirring constantly. Serve over rice.
    TIP: For Extra Flavorful Rice: Cook rice in Beef Broth instead of water. No need to add salt or butter.
    • 4:21 PM | Add a comment | Permalink | Blog it | Food and drink

    Delicious Cinnamon Butter

     
    Mix
    • 1/2 pound of butter
    • 3 tablespoons of cinnamon
    • 1/2 pound confectioners' sugar
    This tastes so yummy on toast or rolls.
    4:21 PM | Add a comment | Permalink | Blog it | Food and drink

    Cheesy Chicken Quesadillas

     
    Ingredients:
     
  • 1 lb. skinless, boneless chicken breasts, cut into cubes
  • 1 can (10 3/4 oz.) Campbell's® Southwest Style Pepper Jack Soup
  • 1/4 cup water
  • 8 flour tortillas (8"), warmed
  • Pace® Chunky Salsa

    Directions:
    PREHEAT oven to 425ºF.
    COOK chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and water and heat through.
    SPOON about 1/3 cup chicken mixture on half of each tortilla to within 1/2" of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.
    BAKE 5 min. or until hot. Cut into wedges and serve with salsa. Makes 8 quesadillas.
    Serve with Pace® Salsa and Mexican-style rice with beans. For dessert serve chocolate frozen yogurt.
    • 4:20 PM | Add a comment | Permalink | Blog it | Food and drink