I don't know about a lot of people but sometimes it is nice to be able to cook a quick meal, thank goodness for Betty Crocker. I find the Hamburger Helper, Chicken Helper, etc... very handy when needing a quick meal, throw together a salad and some dinner rolls and WALA!!!
Anyway my question here is back, oh I don't know 5 or 6 years ago Betty Crocker had a "Chicken Helper Creamy Roasted Garlic" that was really good but they stopped making. Have any of you had it? I was wondering if anyone knew of a way I could make this at home. I tried looking for what is in it but just not finding what I need.
Thanks for any help in advance =)
Thanks for the actual help ladies. As for you who judge what people post get off your high horses. If I wanted to stay and home and cook all day I would, I have a life and like to spend time with my kid not stay in the kitchen for 12 hours a day, look at the calender its not 1940 anymore. And I meant what I put, "WALA"! Its a sound not a word... Thanks for the schooling but I went to school and college.
Thanks for the tips on how to make something like this you were helpful to me =)
Amy,
Bertolli makes a roasted garlic alfredo sauce that is super good. Toss it in a pot, heat it up and add some diced cooked chicken or a can of white meat chicken and any shape pasta.
All of 15 minutes from stove to table and it is very Yummy.
P.S. Don't let the snarky posts get you down.
Wow! Not everybody has the time and money to cook from scratch! When we are broke hamburger helper is a life saver! They have a new whole grain lemon chicken one. Have you had that one? The rudeness and english lesson was uncalled for imo!
I've never used any Hamburger Helper or other instant meal products. Sorry to be persnickity, but do you mean "Voila!"? It's a French word which many Americans misunderstand, misspell and mispronounce.
The Philadelphia cream cheese sauces are really good. And they have a garlic one. My favorite is the Italian Cheese.
Roasted garlic is delicious. Take one whole bulb of garlic, and slice just enough off the top horizontally so that the little individual cloves are exposed. Drizzle a little olive oil over them (just a bit, you don't want it swimming in oil). Wrap loosely in foil and bake it at 400 degrees for an hour. Let it cool, and then you squeeze the roasted garlic out of the skin. It will be spreadable, almost like a thick peanut butter. If you do several garlic bulbs at a time, you can keep all the roasted garlic in a small covered container in the fridge ready for use. What I usually do is put the roasted garlic puree on a small plate, and using a fork, I mash it smoothly. If I'm going to use it in a recipe, I mix it with enough olive oil to make it a nice puree.
Then make a basic white sauce. Melt butter in a pan (about 4 tablespoons), then stir in 4 tablespoons of flour. Cook it over medium heat until the flour is mixed in with the butter (a couple of minutes). Then add 2 cups of milk, and stir for just a few minutes until it's thickened and combined. At this point, you can add some salt if you want, to your liking.
Then stir in a heaping teaspoon of the roasted garlic. Stir in some chicken from the deli (they sell rotisserie chicken strips) or some of the packaged recipe ready chicken strips. You can add a bit of swiss cheese or parmesan or cheddar if you want. You'll have to judge how much chicken you're serving to tell how much of the sauce you want. Just a light amount of sauce should be good. Stirring in a can of peas would be nice, too. Or cooked broccoli pieces.
Yep!! Remember that and loved it too!!!
I would use white sauce or alfredo sauce with garlic......
GOOD LUCK!
For something really quick, I'd roast a bulb of garlic the night before (put garlic in foil, bake at 375 for about 30-40 minutes until soft. Remove the foil, let cool, store in fridge overnight).
Day you're making the dish: remove the garlic from the fridge and take out the roasted cloves. Use grilled (fully cooked) and frozen chicken strips - I get them at Trader Joe here in Chicago, but our regular grocery story carries a brand of them too. You don't need to thaw them; just heat some chicken stock in a saucepan and put the chicken strips in there until they heat through - it only takes a couple of minutes and they kind of rehydrate from the stock. Separately heat some jarred alfredo sauce and once warm, spoon into the chicken. Chop the roasted garlic and add to chicken & sauce, quantity depending on how much garlic you like. You can throw in some mushrooms too, even some baked asparagus, anything you like. Top with some chopped fresh parsley. Bon appetit!
My favorited website for quick and or otherwise recipes is allrecipes.com. They have tons of recipes with reviews. I've never been disappointed grabbing an idea from that site.
Not to be mean but hamburger helper is more like quick stoner food for a bunch of guys that have the munchies. :) (its not something that impresses guests, but I suppose you could doctor it up some and make it your own)
Cooking is more gratifying when you throw things together yourself rather than from a box, trust me.
Anyway, here's a recipe I just saw on that site that might be kinda what you are lookin for: http://allrecipes.com/recipe/creamy-mushroom-garlic-chick... It looks pretty easy, still full of salt tho, not to mention other stuff that really isnt good for us.
Hi A., I call myself the HH queen! And I like the tuna helper too. You are right, so quick and easy and the hubs and kids love them. I also serve salad every night for dinner so that makes up for it being not so healthy, and luckily, my kids and hubby are great salad eaters. But I mostly make them in the winter since they are warm and gooey. I work full time and don't have a lot of time to get something together. So I love quick and easy recipes (not necessarily healthy). I have posted several times asking for recipes and I have read all of them that have to do with recipes. I have cut and pasted ones that I thought we would like into a word document. If you like, message me your email address and I will be happy to send it to you.
