Stack A Dinner Recipe 395

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STACK-A-DINNER RECIPE - (3.9/5)



Stack-A-Dinner Recipe - (3.9/5) image

Provided by HeatherS

Number Of Ingredients 12

1 pound ground beef
1/2 cup chopped onion
1 8-ounce can tomato sauce with mushrooms
1/4 cup catsup
1/2 teaspoon dried oregano leaves, crushed
3 drops bottled hot pepper sauce
1/4 cup water
1/4 teaspoon salt
Dash pepper
2 cups uncooked packaged precooked rice
1 10-ounce package frozen peas
4 ounces sharp process American cheese, shredded (1 cup)

Steps:

  • In skillet brown meat with onion; drain off fat. Add tomato sauce, catsup, oregano, hot pepper sauce, salt, water, and pepper; bring to boiling, stirring often. Cook rice and prepare peas following package directions. On individual serving plates layer rice, peas, meat mixture, then cheese. Makes 6 servings.

VEGETABLE STACKS



Vegetable Stacks image

I am sorry but I cannot remember which magazine I got this recipe from. They are amazing and present so well when entertaining. I grill the vegetables the day before, and assemble on the day I am serving. I warm them in the oven. Also I have used the broiler to prepare the vegetables instead of the barbecue.

Provided by Mitymom

Categories     Vegetable

Time 50m

Yield 6 stacks, 6 serving(s)

Number Of Ingredients 10

1/2 cup olive oil
1 large eggplant, cut in 12 slices (1/2 inch thick)
3 medium zucchini, cut in 24 slices (1/4 inch thick)
3 medium red onions, cut in 12 slices (1/3 inch thick)
2 large tomatoes, cut in 6 slices (1/2 inch thick)
3/4 cup ricotta cheese
salt and pepper
2 teaspoons fresh thyme, chopped
1/2 lb mozzarella cheese, cut in 6 slices (1/4 inch thick)
6 sprigs fresh rosemary

Steps:

  • Preheat BBQ and set on LOW. Brush vegetables with olive oil, season with salt and pepper, and grill slowly until tender, turning once. They will only need about 3-4 minutes per side. Transfer the vegetables to a tray, arranging them in a single layer, and cover tightly with plastic wrap. You can stack layers of the vegetables on top of each other with a layer of plastic wrap between; just be sure the vegetables have cooled first. The vegetables may be grilled a day in advance, and refrigerated after cooking. Bring the vegetables back to room temp before proceeding.
  • Stir together the ricotta, thyme, salt and pepper in a small bowl.
  • Place one slice of eggplant on a lightly oiled baking sheet or foil pan. Spread one tablespoon of the ricotta mixture over the eggplant. Cover with 2 slices of zucchini, 1 slice of onion, 1 slice of mozzarella, 1 slice of tomato, 2 slices of zucchini, and 1 slice of onion. Spread 1 tablespoon of the ricotta mixture over the onion, and top with another slice of eggplant. Repeat this procedure with the remaining vegetables to make 5 more stacks.
  • Insert a wooden skewer through the centre of each stack to create a hole from top to bottom. Remove the bottom leaves from each rosemary sprig, leaving one inch of leaves on the top. Insert 1 sprig into the centre hole in each stack and return to the BBQ. Heat for about 5 minutes on Low or until mozzarella is melted and vegetables are warmed through.

Nutrition Facts : Calories 397.9, Fat 31, SaturatedFat 10.1, Cholesterol 45.5, Sodium 279.5, Carbohydrate 18.3, Fiber 5.7, Sugar 8.3, Protein 15

MEXICAN CHICKEN CREPES



Mexican Chicken Crepes image

Creamy and mildly spicy chicken filling in freshly made crepes with melted cheese on top. Yum! Serve with shredded lettuce, chopped tomatoes, and/or guacamole.

Provided by robertscook

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 1h

Yield 8

Number Of Ingredients 13

1 cup milk
3 eggs
2 tablespoons vegetable oil, divided
3 tablespoons all-purpose flour
¼ teaspoon salt
2 ½ cups shredded pepper Jack cheese, divided
1 ½ cups diced cooked chicken
1 cup low-fat sour cream
2 green onions, sliced
1 small jalapeno pepper, chopped
4 cloves garlic, chopped
1 teaspoon chili powder
1 teaspoon ground cumin

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat milk, eggs, and 1 1/2 tablespoons oil together in a bowl. Add flour and salt.
  • Heat the remaining oil in a skillet over medium heat. Pour in about 1/4 cup batter. Cook until brown, about 3 minutes; turn and continue cooking until other side is brown, about 2 minutes more. Remove crepe and cool. Repeat with the remaining batter.
  • Stir pepper Jack cheese, chicken, sour cream, green onions, jalapeno, garlic, chili powder, and cumin together in a bowl. Spoon 1/2 cup of the mixture onto the center of each crepe. Roll and place, seam-side down, in a single layer in a shallow 9x13-inch baking pan. Sprinkle remaining pepper Jack cheese on top.
  • Bake in the preheated oven until bubbly and golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 340 calories, Carbohydrate 7.7 g, Cholesterol 147.9 mg, Fat 24.9 g, Fiber 0.4 g, Protein 20.9 g, SaturatedFat 11.7 g, Sodium 395.3 mg, Sugar 1.8 g

MEAT FOR MEXICAN STACK



Meat for Mexican Stack image

This is fabulous for "Mexican Stack" which is great for a large get-together such as a football party or a church group as it serves a lot of people inexpensively. A Mexican Stack consists of most ingredients being served separately and each person is able to pick and choose what they want to put on their plate. The food line begins with a base such as rice or tortilla chips, then topped with meat and beans (this recipe), cheese, avocado, lettuce, tomatoes, olives, sour cream, etc. Have a party and let each person bring something different for the Stack! It's fun and everyone gets something that they like. I got this from a friend at church.

Provided by southern_gal12000

Categories     Meat

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 8

4 lbs ground beef
3 large onions, chopped
3 (14 ounce) cans tomatoes, diced
2 (29 ounce) cans tomato sauce
3 tablespoons chili powder
2 -3 teaspoons garlic salt
1 teaspoon salt
28 ounces ranch style beans or 28 ounces pinto beans

Steps:

  • Brown meat and onion.
  • Drain grease.
  • Add other ingredients and simmer for 1 hour.

Nutrition Facts : Calories 347.1, Fat 18.1, SaturatedFat 6.8, Cholesterol 77.1, Sodium 1152.3, Carbohydrate 20.5, Fiber 5.6, Sugar 10.3, Protein 26.2

AMISH HAYSTACK DINNER



Amish Haystack Dinner image

Based on a prize winner from Newman's The Hole in the Wall Gang Cookbook. This is a big hit with large groups of teenagers. Since it's "build your own haystack" there's something for everyone. Serve with dinner rolls for the unadventurous who would rather have a sloppy joe and salad. I also serve with bottled Italian salad dressing for those who want a "wetter" haystack.

Provided by Husker Jane

Categories     Meat

Time 1h

Yield 12 serving(s)

Number Of Ingredients 18

2 lbs lean ground beef
1 (1 1/4 ounce) package taco seasoning mix
1 (14 ounce) jar spaghetti sauce
2 cups saltines, crushed
2 -3 cups tortilla chips, crushed
2 cups cooked rice
1 head iceberg lettuce, chopped fine
2 cups tomatoes, diced
1 cup carrot, chopped
1 cup green onion, chopped
1 cup sliced ripe olives
1 cup red pepper, diced
1 cup celery, diced
1 1/2 cups cheddar cheese, shredded
1 cup cooked bacon, crumbled
1 cup sunflower seeds
1 (11 ounce) jar salsa
Italian salad dressing (optional)

Steps:

  • Brown the ground beef with the taco seasoning in a skillet over medium-high heat.
  • Add the spaghetti sauce and simmer until the meat is cooked through and the liquid evaporates.
  • Don't crush the saltines or tortilla chips too finely.
  • Place all ingredients in individual serving bowls.
  • Each person can make their own "haystack". The traditional order for layering is lettuce, crushed crackers and chips, meat mixture, rice, each of the veggies, cheese, bacon, sunflower seeds, and salsa (plus Italian dressing if added).

Nutrition Facts : Calories 399.8, Fat 21.4, SaturatedFat 7.1, Cholesterol 64, Sodium 676, Carbohydrate 28, Fiber 4.3, Sugar 7.3, Protein 25.1

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