Recipes by Patricia Stagich (Page 7)

United States Chef

	Easy, Buttery Garlic Knots by Patricia Stagich Preheat oven to 400 degrees F. Lightly oil a baking sheet, or coat with non-stick spray. You can also use parchment paper or foil and lightly spray.In a small saucepan, melt butter and add Parmesan, garlic powder, oregano, parsley and salt. Set aside.Halve each of the biscuits, making 16 pieces. Roll each piece into a 5-inch rope…	1 vote 424 views
	Chicken Tortilla Soup + #Healthy Solutions Spice Blends Giveaway! by Patricia Stagich Chicken Tortilla Soup + #Healthy Solutions Spice Blends Giveaway!Did you know?The natural salt in food accounts for about 10 percent of total intake, on average according to the FDA. The salt we add at the table or while cooking adds another 5 to 10…	1 vote 1208 views
	Shrimp Salad Rolls with Tarragon by Patricia Stagich This salad - creamy in texture with crunchy bits of celery and plump shrimp is a nice change from tuna or chicken salad - and we can't all afford lobster.Tarragon adds a warm, aromatic flavor with a peppery bite!Warm, toasty buttered rolls make the sandwich!IngredientsBring a large pot of well-salted water to a boil over high heat.…	1 vote 470 views
	Easy Weeknight Dinners Week #2 by Patricia Stagich Easy Weeknight Dinners Week #2Our lives are busy now and it's sometimes difficult to have a quick meal that satisfies and keeps you going!Please the whole family with these quick and delicious weeknight dinners.Monday: Cauliflower Mac & Cheese - Instead of macaroni alone, add lots of cauliflower that is loaded with lots of vitamins…	1 vote 427 views
	Savory Salisbury Steak by Patricia Stagich Savory Salisbury SteakCan you picture it now? Two oval ground beef patties swimming in brown gravy in their own compartment to prevent the gravy from mixing onto a section of mashed potatoes and maybe some corn or peas and carrots. A frozen meal for a kid from the 70's who might have thought it was a treat to have a TV Dinner.This…	1 vote 508 views
	We're Having Beefaroni! by Patricia Stagich We're Having Beefaroni!I don't know what kid - or grown up does not like some sort of Beefaroni! AKA as goulash or American Chop Suey, it's always a favorite.When I was growing up, my Aunt used to make this for us for lunch - minus the ground beef. Just elbow macaroni in tomato soup - Well I thought it was the best thing since…	1 vote 642 views
	Buttermilk Fried Chicken Fingers with Honey Dijon Dipping Sauce by Patricia Stagich Buttermilk Fried Chicken Fingers with Honey Dijon Dipping SauceThese chicken fingers are not your average. I used the spices and method from myPerfect Buttermilk Fried Chicken recipe. Crispy and crunchy with the most delicious dipping sauce!For the…	1 vote 941 views
	Challah Slider Rolls by Patricia Stagich Challah Slider RollsWho has never heard of Challah? It is a small part of long Jewish tradition. Rich with eggs and butter (or oil) it is usually shaped into braids and coils. Similar to French brioche and Polish Babka, it makes wonderful toast and this is the only bread I use for my Thanksgiving Caramelized Onion Challah…	1 vote 718 views
	Rotisserie Crescent Chicken Pot Pie by Patricia Stagich Did you know that the first pies were often made from pastry that was intentionally barely edible? Pastry was used as a method of keeping meats and fillings moist during cooking and also to seal the filling to keep it from spoiling. YUM.Many believe the term "pie" has its beginnings from "magpie", a bird that collected a variety of…	1 vote 705 views
	Sauerkraut Pierogi Skillet by Patricia Stagich Sauerkraut Pierogi SkilletOut of all the pierogi that I make, the sauerkraut is our favorite.This is a quick way to get all the flavors of sauerkraut pierogi without having to make the dumplings. I've seen quite a few recipes for "lazy sauerkraut pierogi" using spiral macaroni and mushroom soup. You could add some sauteed mushrooms…	1 vote 589 views