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Darn!@ i cant find any baking soda... oh well.. ty i'm sure that would have helped a bit.

Easy Chicken Spaghetti

2 whole boneless chicken breasts OR 6-8 chicken breast tenderloins
2 jars any brand prepared alfredo sauce
2 cans Ro-Tel (tomatoes and chilis), drained
1 package spaghetti (vermicelli and angel hair work nicely too)

Saute or grill the chicken until there is no more pink. Cut into small pieces and set aside.

In a saucepan, combine alfredo sauce and Ro-tel. Add chicken and simmer for about ten minutes.

Prepare spaghetti according to package directions. Drain.

You can either pour the sauce over the spaghetti before serving, folding it well into the spaghetti to coat, or serve the spaghetti with sauce on top of each serving.

Note: This is nice and spicy. To lessen the spice a bit, substitute Ro-Tel Milder, or replace half of the Ro-Tel with petite diced tomatoes.

This goes nice with some crusty Italian bread and a good salad.

This is actually a breakfast food but go figure!

Baked Eggs with Basil Sauce

3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1/4 cup shredded Muenster or mozzarella cheese
3 tablespoons minced fresh basil or 1 teaspoon dried basil
4 eggs
Basil sprigs (optional)

In a small saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Remove form the heat; stir in cheese and basil.
Spoon 3 tablespoons of sauce into four greased 6-oz. custard cups. Gently break an egg into the center of the each cup. Spoon the remaining sauce over eggs. Bake at 350F. for 20-25 minutes or until eggs are completely set. Garnish with basil sprigs if you want to.

Ramen Chicken Noodles

2 whole boneless, skinless chicken breasts
2 cans chicken broth
6 packages chicken flavored ramen noodles
1/2 tsp tarragon
1 can condensed cream of chicken or cream of mushroom soup

In a large pot (a dutch oven is perfect) place the chicken broth, tarragon, four of the seasoning packets from the ramen, and the chicken. Cook until chicken has cooked through; remove chicken from broth and set aside. Add three more cans of water and bring to a boil.

While waiting for broth mixture to boil, cut chicken into small pieces and add to broth. When it has come to a boil, add all the noodles (breaking them into manageable pieces is a good idea) and the soup. Allow to cook for about ten minutes; turn off the heat, cover, and allow to sit for another ten minutes to allow the liquid to be absorbed.

Makes 6 to 8 servings, depending on how much you put into a serving!

Effortless Beef Stroganoff

2 pounds(1 kg) of inexpensive beef steak (round works well here), cubed
2 cans condensed cream of mushroom soup
1 onion (white works best here), sliced
1 cup (250 g) sour cream
1 package egg noodles, prepared according to package directions

Preheat oven to 400 degrees. In a dutch oven, sear meat at high heat on the stove. (This means to cook it fast and brown the outside..it's okay if the inside of the cubes are still pink.) Pour in the two cans of condensed soup, one can of water, and the sliced onions. Cover and place into the oven for 2 hours. Remove from oven; stir in sour cream. Serve immediately over the egg noodles.

Good dinner rolls and a salad make this a complete meal.

Serves about six.

for those of you who like mexican, the following is a very rich, yummy side dish. i had it once at a restaurant in california, but until recently hadn't found the recipe. here it is:


INGREDIENTS:
5 tablespoons margarine, softened
1/4 cup masa harina
1/3 cup white sugar
1/2 cup water
2 cups frozen whole-kernel corn, thawed
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons milk

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DIRECTIONS:
In a medium bowl, mix together the margarine, masa flour, and sugar until light and
fluffy. In a food processor or blender, blend one cup of the corn kernels with the
water and cornmeal just until smooth. Stir into the masa mixture. Mix in the remaining
corn, baking powder, salt, and milk until the batter is smooth. Pour into an 8x8 inch
glass baking dish. Place the baking dish over a large saucepan of simmering water.
Cover the baking dish tightly with aluminum foil, and steam for 50 to 60 minutes, or
until firm. Check water occasionally, and refill if necessary. Stir pudding before
serving to give it a consistent texture. Serve in small scoops.

Aunt Dede's awsome stew

1lb of beef
1can of corn
about 3 cups of white rice
seasons such as salt pepper and Aunt Dede's secret spice
1onion
a can of beef broth( I would prefer cambell's beef broth)

My aunt Dede lives in Florida and she keeps this recipe a secret. I live in Chicago so she only makes it when she comes over. But I watch her make it and I take notes so I have the whole recipe on paper except for her secret spice. She's coming to stay for the weekend so I'll tell you the spice then. This is only to serve a family of 3. To make more add more.

First put the beef in a pot and cook on a med flame and cook till brown( make shure you stir the beef every five mins.
Next boil the rice for about 15mins.
Then you can either
-microwave the corn or...
-cook them in a pot
when the corn rice and beef are done put them all in the pot of beeef.
Now you take your beef broth and poor it in.
Cut up your onion and put them in the pot.
this is where you add your 2 dashes of salt and 3 shakes of pepper.
Aunt Dede's secrect spice is a mix of garlic and some rosemarry
when they are all mixed serve in a bowl and dig in

Hope You Enjoy! I know I do