Fandango Recipes

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SPINACH FANDANGO



Spinach Fandango image

Make and share this Spinach Fandango recipe from Food.com.

Provided by SharleneW

Categories     Meat

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs lean ground beef
1/2 lb mushroom, thinly sliced (about 1 cup)
2 cloves garlic, crushed
1 teaspoon oregano
2 (10 ounce) packages frozen chopped spinach
1 (10 3/4 ounce) can condensed cream of celery soup
1 pint sour cream
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded mozzarella cheese

Steps:

  • Brown beef, add mushrooms, garlic and oregano.
  • Stir fry until mushrooms are light browned.
  • Add spinach, heat until thawed and almost all juices have cooked away, about 10 minutes.
  • Stir in soup, sour cream, salt and pepper.
  • Spoon into shallow casserole.
  • Scatter cheese over top.
  • Bake at 350 degrees for 30 minutes or until bubbly.

Nutrition Facts : Calories 534.6, Fat 36.4, SaturatedFat 18.2, Cholesterol 145, Sodium 1043.4, Carbohydrate 12.9, Fiber 3.7, Sugar 2.4, Protein 40.4

CHICKEN FANDANGO



Chicken Fandango image

This recipe is so easy to fix. I did not think my kids would eat it, but they loved it. I think it would be really good with lots of onions added too.

Provided by Kathy Strickland

Categories     One Dish Meal

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 7

2 (8 ounce) packages frozen spinach (thawed, drained)
4 cups cooked chopped chicken
1/2 lb mushroom, cooked
2 (10 1/2 ounce) cans cream of celery soup
24 ounces shredded mozzarella cheese
16 ounces sour cream
1 cup uncooked Minute Rice

Steps:

  • Mix all ingredients except 1/2 cup cheese. Place in greased casserole.
  • Top with remaining cheese.
  • Bake at 350°F for 45 minutes.

LINDA'S CHICKEN FANDANGO



Linda's Chicken Fandango image

Created for RSC #11. Creamy pasta in a luscious wine sauce, with grilled chicken pieces and flavors of shallots, sun-dried tomatoes, spinach, mushrooms, and tarragon. During the final stage Asiago cheese is added to bring it all together, and make this a dish to remember. Serve in large bowls, so you can get lots of sauce for dipping your bread into. May I suggest a nice crusty Italian or French bread, and a nice white wine to accompany this lovely dinner? I used dry Marsala wine for this dish. I also used a George Foreman grill to do the chicken. It is fine to use whole wheat pasta.

Provided by Lindas Busy Kitchen

Categories     Chicken Breast

Time 55m

Yield 2-3 serving(s)

Number Of Ingredients 15

12 ounces fettuccine
1 tablespoon salt
5 quarts water
6 ounces boneless skinless chicken breasts, grilled
3 ounces butter flavored oil
1 (3 ounce) package shallots, thinly sliced into rings, caramelized
1/2 cup fresh spinach, julienned into thinly sliced strips
6 large mushrooms, thinly sliced
2 sun-dried tomatoes packed in oil, julienned into thin strips horizontally, then cut in half
1/4 teaspoon tarragon
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
6 ounces white wine
10 ounces half-and-half or 10 ounces heavy cream
6 ounces asiago cheese

Steps:

  • Turn the grill on, and set it at 360°F.
  • Put 5 quarts water on to boil for pasta in a large pot. When water is boiling add the 1 T. salt, then add the fettuccine. Cook according to directions on box. Drain well, and set aside. Cover.
  • Once temperature is up to 360°F, place the chicken on the grill top and close the cover. Cook 15-20 minutes. Test with a knife to see if it is cooked all the way through. When chicken is done, cut it into thin strips horizontally (long way), then into 1" pieces. Set aside.
  • Chop shallots, spinach, mushrooms and sun-dried tomatoes, and put in separate dishes.
  • Add 3 oz. of butter flavored oil to a lg. skillet. Heat over high heat and add shallots, then turn down to medium, and let the shallots caramelize, stirring once in awhile, so they don't burn (about 5-7 minutes).
  • When shallots are done add spinach, mushrooms, sun-dried tomatoes, grilled chicken, tarragon, salt and pepper. Saute for 1-2 minutes.
  • Add the white wine, and saute for 2 minutes.
  • On medium heat, add the half and half/cream. Let simmer for a few minutes, stirring to incorporate everything. (You don't want the heat too high, or the half and half/cream may curdle). Set aside.
  • Run hot water over the cooked pasta for 10 seconds, to heat. Drain thoroughly.
  • Put pasta in the saute pan, and using tongs, mix pasta until well incorporated and covered with sauce. Place briefly over low heat to make sure it's heated through. Take off burner.
  • Add Asiago cheese, and continue to toss until cheese is completely mixed in with the pasta and sauce.
  • Transfer to a large serving bowl with all the juices, and sprinkle with chopped parsley.
  • Serve in large spaghetti bowls with lots of sauce so you can dip your bread in and savor the juices.

Nutrition Facts : Calories 1496, Fat 71.5, SaturatedFat 15.4, Cholesterol 245.4, Sodium 4295.1, Carbohydrate 141.8, Fiber 6.8, Sugar 5.8, Protein 51.8

MAJOR'S FANDANGO SALAD



Major's Fandango Salad image

Make and share this Major's Fandango Salad recipe from Food.com.

Provided by Major K.

Categories     < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

5 ounces mixed salad greens or 5 ounces romaine lettuce
1 cup toasted walnuts
1 cup crumbled gorgonzola
11 ounces mandarin orange sections, drained.
2 cups raspberry vinaigrette dressing
1 dash salad seasoning
8 grape tomatoes

Steps:

  • Divide field greens into four servings on chilled plates.
  • Sprinkle with walnuts, Gorgonzola cheese, and the drained orange slices.
  • Add seasonings to taste.
  • Top with dressing.
  • Garnish with the grape tomatoes.

Nutrition Facts : Calories 365.1, Fat 29, SaturatedFat 8.1, Cholesterol 25.3, Sodium 479.1, Carbohydrate 19, Fiber 2.9, Sugar 13, Protein 12.3

SPINACH FANDANGO



Spinach Fandango image

This is a family favorite....and a great way to get your kids to eat spinach! Tip: When adding the spinach use as much spinach juice as you like this helps keep it moist for when you add the rice. **I recently went to the store to pick up some cans of Cream of Mushroom soup for this recipe. I accidentally grabbed one cane of...

Provided by Stephanie Jameson

Categories     Beef

Time 55m

Number Of Ingredients 6

2 pkg Frozen chopped spinach - thawed
1 pkg Hamburg
1 small Box Minute Rice
2 pkg Monzerella cheese slices
1 can(s) Cream of Mushroom soup
1 c sour cream

Steps:

  • 1. In a large fry pan, cook and scramble the hamburg.
  • 2. Add spinach and mix well. Add soup and sour cream, stir well. Add about 3/4 box to full box of rice and cook for 10 minutes.
  • 3. Pour into a brownie pan and layer the cheese with the mixture. Put in the oven at 350 and bake for 20-30 minutes. Option: Add a can of mushroom to hamburg mixture when cooking. Serve with sliced tomato salad and bread - Delicious!

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