Crockpot Pierogi Casserole with Kielbasa
Ingredients :
3 boxes Mrs T’s classic cheddar mini pierogies
4 cups chicken broth
1 package (8 ounce) cream cheese
1 cup cheddar cheese, shredded
1 pound kielbasa, sliced
Salt & pepper to taste
Directions :
In a saucepan, warm the chicken broth and cream cheese together until the cream cheese has melted. Combine all ingredients in the crockpot. Cook on high 3 – 4 hours until most of the liquid is absorbed. Or on low 6 – 7 hours.
This is a very thick and rich dish. We love to add some fresh vegetables to this dish to make it a bit more complete. Broccoli or snap peas work very nice. I have even had a few reviewers say they added sour kraut too.
There are so many different flavors of frozen pierogies on the market today, you could mix any flavor combination to add a little something extra to this dish. Substituting cooked bacon for the kielbasa is also a family favorite.
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Parmesan Baked bacon Chops
Ingredients :
4 boneless pork chops
1 T. olive oil
1 C. parmesan cheese (I used Kraft)
1 C. Italian bread crumbs
1 tsp. pepper
1 tsp. garlic powder
Directions :
On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.
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Hearty Hamburger Soup
2 lbs lean ground beef
1 white onion, peeled and diced
1/4 teaspoon ground black pepper, more to taste
1/2 teaspoon dry oregano, more to taste
1/2 teaspoon dry basil, more to taste
1/4 teaspoon seasoning salt
1 (1 1/2 ounce) envelope onion soup mix
6 cups water, more to desired consistency
1 (8 ounce) can tomato sauce
1 tablespoon soy sauce
1 (15 ounce) can diced tomatoes, undrained
1 (15 ounce) can corn, drained
1 cup celery, sliced
1/4 cup celery leaves, coarsely chopped
1 cup fresh carrot, sliced
1 cup white potato, peeled and cut into small cubes
garlic salt, to taste
shredded parmesan cheese, to serve
sour cream, to serve
Directions:
1
Brown ground beef and onion in a large pot. Drain if needed.
2
Add spices and onion soup mix.
3
Stir in water, tomato sauce and soy sauce. Bring to a boil; then reduce heat, cover, and simmer for 15 minutes.
4
Add the rest of the ingredients up to the potatoes bring to a boil; reduce heat, and simmer uncovered until potatoes and carrots are tender about 30 minutes. (Add more water if needed).
5
Season to taste with garlic salt.
6
Serve with shredded parmesan cheese and sour cream.
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General Tso’s Chinese Chicken
Ingrédients
CORNSTARCH SLURRY:
1 egg beaten
¼ cup soy sauce
¾ cup cornstarch
SAUCE:
¼ cup cornstarch
⅛ cup water
1½ tsp fresh garlic, minced
¼ cup sugar
¼ cup soy sauce
⅛ cup white vinegar
⅛ cup white wine
2 cups chicken broth
to serve chicken separate from sauce so as to be more crispy, add 3/4 C + 2 tbs of water + 2 dashes of soy to sauce mixture
OTHER:
2 lbs chicken breasts – cut into cubes
2 bunches of green onions
5-8 dried chillies
broccoli
Instructions
Place sauce ingredients in a quart jar with a lid and shake to mix. You can make ahead of time and refrigerate until needed, shaking again when you are ready to use it.
Mix cornstarch slurry in a large bowl. PLACE INGREDIENTS IN ORDER GIVEN for slurry, gradually adding cornstarch while mixing. It will look almost like peanut butter.
Add chicken pieces to coat using a fork and allow excess to drip off.
Add chicken to hot oil and fry until crispy in wok. Cook up to 8 pieces at a time.
Drain chicken on paper towel and keep warm in oven. Repeat until all chicken has been fried.
Add oil and add green onions and hot pepper and stir fry for 30 seconds.
Stir sauce mixture in and cook until thick. You will see it begin to bubble and candy. Add chicken and broccoli to sauce and mix together quickly. Cook for just 1-2 minutes and serve over rice.
if you want to keep sauce and chicken separate, do not add chicken to sauce mixture, just broccoli
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