Daily Cooking Recipes Let Me Make Cooking Easy

April 30, 2014

Beef Tips with Noodles

Beef Tips with Noodles

Florence
Servings 6

Ingredients
  

  • 1 pound sirloin tips cubed
  • 1 can condensed cream of mushroom soup
  • 1 package onion soup mix
  • 1/2 cup fresh mushrooms
  • 1 cup water
  • 1 - 16 oz. package egg noodles

Instructions
 

  • Preheat oven to 400° F
  • In a 13x9 casserole pan, combine the mushrooms and beef onion soups, canned mushrooms and water and mix thoroughly
  • Add beef tip cubes and mix together.
  • Bake for 1 hour..
  • Make egg noodles according to package instructions.
  • Server Beef over a bed of egg noodles.

 

April 29, 2014

Burrito Bake

Burrito Bake

Florence
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine Spanish

Ingredients
  

  • 1 cup Bisquick. baking mix
  • Salt & pepper
  • 1/3 cup Water
  • 1 cup Salsa
  • 1 can Refried beans
  • 1 cup shredded cheddar cheese
  • 1 pound Ground beef

Instructions
 

  • Pre-heat oven to 350°F
  • Combine, refried beans, Bisquick, and water in a bowl.
  • Add bean mixture to greased pie plate.
  • Season ground beef with salt & pepper to taste.
  • Brown and drain ground beef.
  • Place beef on top of bean mixture.
  • Cover ground beef with salsa
  • Top with cheese
  • Bake, uncovered, for 30 minutes.
  • Let stand on cooling rack for 15 minutes.
  • Serve with sides of sour cream, salsa or tortilla chips.

Beer Cheese Bread

Beer Cheese Bread

Florence
Prep Time 1 hour 45 minutes
Cook Time 15 minutes
Total Time 2 hours
Course Appetizer
Cuisine American

Ingredients
  

  • 2 tablespoons sugar
  • 1 package active dry yeast
  • 1/2 cup warm beer
  • 2 1/2 cups bread flour
  • 1 cup extra sharp cheddar cheese
  • 1/3 cup nonfat dry milk powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon ground red pepper
  • 1 large beaten egg
  • 1 large slightly beaten egg white
  • 1 teaspoon toasted sesame seeds

Instructions
 

  • Dissolve yeast and sugar with warm beer in a large mixing bowl.
  • Set aside to rest for 5 minutes.
  • Fold in 2 1/4 cups of flour and cheese, milk, salt, dry mustard and red pepper to make a soft dough.
  • Knead dough for about 8 minutes, use additional flour as required
  • Cut dough in half and shape each half into a 6 inch round
  • Coat a large baking sheet with cooking spray
  • Place loaves at least 4 inches apart on the baking sheet
  • Using a pastry brush, brush tops of loaves with egg whites
  • Sprinkle sesame seeds on top of the egg whites
  • Carefully cut an 1/8 inch deep lattice design across the tops of the loaves
  • Cover and let rise for about 1 hour and 15 minutes or until dough doubles in size
  • Pre-Heat oven to 375F
  • Bake loaves for 15 minutes or until loaves sound hollow when tapped
  • Remove loaves from oven and place on a wire rack to cool

Garam Malsala

Garam Masala

Florence
Course Spice
Cuisine Indian

Ingredients
  

  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cardamom
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg

Instructions
 

  • Mix all ingredients.
  • Store in air tight container.

 

Vegetable Cutlets

Vegetable Cutlets

Florence
Course Main
Cuisine Indian

Ingredients
  

  • 2 medium potatoes
  • 2 carrots
  • 1/4 pound beans
  • 1 cup peas
  • 3 Tablespoons flour
  • 1 cup bread crumbs
  • 1 teaspoon red chile powder
  • salt -- to taste
  • 1/2 teaspoon garam masala

Instructions
 

  • Cut and cook all vegetables.
  • Cool vegetables.
  • Peel potatoes.
  • Mash vegetables and potatoes together.
  • Add salt, red chile powder, besan and garam masala
  • Mix it thoroughly
  • The mixture should be slightly thick.
  • If it is too thin then add another Tablespoon of flour.
  • Heat 3-4 tsp of oil in fry pan.
  • Sprinkle tsp. of bread crumbs on a cutting board.
  • Take a small ball of the vegetable mixture and roll it in the bread crumbs and make sure crumbs get in deep in mixture.
  • Now take that ball and make a well rounded.
  • Cook on medium-low.
  • Cook on both the sides until they are golden brown.

April 28, 2014

Chutney-Pecan Dipping Sauce for Buffalo Wings

Chutney-Pecan Dipping Sauce for Buffalo Wings

Florence
Prep Time 5 minutes
Total Time 5 minutes
Course Sauce
Cuisine American

Ingredients
  

  • 4 teaspoons butter
  • 1/3 cup chutney
  • 1/4 cup honey
  • 1/4 cup pecan halves

Instructions
 

  • Place butter, chutney, pecan halves, and honey into blender or processor.
  • Blend, with pulsing, to ensure the pecans are chunky
  • Any additional pecan halves can be sprinkled directly onto the chicken wings
  • Dip and enjoy!

April 27, 2014

Caesar Pasta Salad

Caesar Pasta Salad

Florence
Course Side Dish
Cuisine Italian
Servings 6

Ingredients
  

  • 8 ounces bow tie pasta
  • 2 cups shredded romaine lettuce
  • 1/2 cup sliced marinated sun-dried tomatoes
  • 1 1/3 cups Parmesan cheese
  • 1/2 cup sliced ripe olives
  • Caesar salad dressing

Instructions
 

  • Cook the bow tie pasta as you normally would
  • Drain and rinse thoroughly
  • Fold the tomatoes, cheese, olives, and lettuce into the cooked pasta
  • Toss in Caesar dressing until moist
  • Serve Immediately

April 26, 2014

Pot Roast

Pot Roast

Florence
Course Crockpot
Cuisine American

Ingredients
  

  • 2 lb beef roast
  • 4 large carrots - sliced
  • 2 celery stalks -- sliced
  • 1 onions -- sliced
  • 1 lbs potatoes
  • 1 can cream of mushroom soup

Instructions
 

  • Put roast in crockpot, put carrots, celery, onions and potatoes on top, cover with 1 or 2 cans soup.
  • Cook on low for 6 to 8 hours.
  • Enjoy

April 25, 2014

Crab Bisque

Crab Bisque

Florence
Course Soup
Cuisine American
Servings 5

Ingredients
  

  • 2 tablespoons butter
  • 1 teaspoon onion - chopped
  • 1 tablespoon parsley - chopped
  • 1 1/2 cups soft shell crabmeat - chopped
  • 2 tablespoons flour
  • 2 cups chicken or seafood broth
  • 2 cups cream -- light
  • 1 pinches cayenne pepper
  • salt to your taste

Instructions
 

  • Melt the butter in sauce pan.
  • Add the onion and cook until golden.
  • Add the crabmeat and parsley and cook over low heat stirring constantly for approximately 5 minutes.
  • Add the flour, stir to blend and cook for 3 minutes more
  • Stir in the chicken broth and simmer for 20 minutes.
  • Add the cream and cayenne pepper
  • Simmer for 5 more minutes.
  • Server warm.

April 23, 2014

Creamy Tuna Rice

Creamy Tuna Rice

Florence
Course Side
Cuisine American

Ingredients
  

  • 1 cup water
  • 1/2 cup milk
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon salt
  • 6 slices process American cheese
  • 1 1/2 cups minute original rice uncooked
  • 1 can tuna -- drained
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Bring water, milk, dill and salt to boil over medium head in a saucepan.
  • Add cheese; cook until melted
  • Stir in MINUTE Rice, Tuna and parsley; cover
  • Remove from heat.
  • Let stand for approximately 7 minutes so rice will absorb all water.

April 22, 2014

Creole Shrimp

Creole Shrimp

Florence

Ingredients
  

  • -----sauce-----
  • 1 - 15 oz can tomato puree
  • 1/2 cup water
  • 3 tablespoons white vinegar
  • 3 tablespoons Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon garlic powder
  • 1 tablespoon mustard
  • 1/4 teaspoon salt
  • 1/3 teaspoon pepper
  • 3 tsp. sugar or sugar substitute
  • 12 ounces cooked shrimp

Instructions
 

  • In Saucepan, combine all ingredients, except sugar and shrimp.
  • Slowly Bring To Boil, stirring when needed.
  • Remove from heat and stir in sugar.
  • Add Shrimp to sauce.
  • This can be served over rice or a egg noodle bed.

April 21, 2014

Pasta Salad

Pasta Salad

Florence
Course Salad
Cuisine America

Ingredients
  

  • 2 - 16 oz tri-color rotini
  • 1 can black olives - sliced
  • 1 large tomato - diced
  • 1/2 - 16 oz. bottle of Italian dressing
  • 1 - Sweet Bell Pepper Yellow, Orange or Red
  • **OPTIONALl**
  • 1/2 package Pepperoni - sliced in to 1/4's
  • 1/4 lb Sharp Cheese - cubed

Instructions
 

  • Cook Pasta according to package instructions.
  • Cool Pasta and add olives, tomatoes, peppers and Italian dressing.
  • Serve Chilled.
  • Add **OPTIONAL** ingredients in with pasta.

 

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