April 30, 2014
Beef Tips with Noodles
Florence
- 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
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.
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April 29, 2014
Burrito Bake
Florence
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main
Cuisine Spanish
- 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
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.
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Beer Cheese Bread
Florence
Prep Time 1 hour hr 45 minutes mins
Cook Time 15 minutes mins
Total Time 2 hours hrs
Course Appetizer
Cuisine American
- 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
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
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Garam Masala
Florence
Course Spice
Cuisine Indian
- 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
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Vegetable Cutlets
Florence
Course Main
Cuisine Indian
- 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
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.
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April 28, 2014
Chutney-Pecan Dipping Sauce for Buffalo Wings
Florence
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Sauce
Cuisine American
- 4 teaspoons butter
- 1/3 cup chutney
- 1/4 cup honey
- 1/4 cup pecan halves
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!
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April 27, 2014
Caesar Pasta Salad
Florence
Course Side Dish
Cuisine Italian
- 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
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
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April 26, 2014
Pot Roast
Florence
Course Crockpot
Cuisine American
- 2 lb beef roast
- 4 large carrots - sliced
- 2 celery stalks -- sliced
- 1 onions -- sliced
- 1 lbs potatoes
- 1 can cream of mushroom soup
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
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April 25, 2014
Crab Bisque
Florence
Course Soup
Cuisine American
- 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
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.
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April 23, 2014
Creamy Tuna Rice
Florence
Course Side
Cuisine American
- 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
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.
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April 22, 2014
Creole Shrimp
Florence
- -----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
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.
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April 21, 2014
Pasta Salad
Florence
Course Salad
Cuisine America
- 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
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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