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.
Comments Off on Burrito Bake
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.
Comments Off on Vegetable Cutlets
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
Comments Off on Pot Roast
April 19, 2014
Italian Calzones
Florence
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Entree
Cuisine Italian
- 1 pound frozen white bread dough
- 1 pound lean ground round beef
- 1/2 cup chopped mushrooms
- 1/2 cup finely chopped onion
- 1/4 cup chopped green bell pepper
- 1/2 cup evaporated skim milk
- 3 tablespoons fine dry bread crumbs
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper
- 1 teaspoon crushed fennel seed
- 3 cloves minced garlic
- 3/4 cup tomato sauce
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 tablespoon butter
- vegetable cooking spray
Thaw out bread the dough
Combine the ground round and next 9 ingredients in a large skillet and stir well
Stir mixture over medium heat for 10 minutes or until meat is browned
Add sugar, 3/4 cup tomato sauce, and salt
stir occasional for the next 6 minutes
Remove from heat and let mixture cool slightly
Cut dough into 8 equal portions
Cover the dough and take out 1 portion at a time
roll portion to 1/8-inch thickness and repeat with the other 7 portions
Coat a large baking sheet with cooking spray, place each portion on it spreading them into 6-inch circles using your fingertips coated in flour
Using a spoon, place 1/3 cup of the meat mixture onto one half of each dough circle
Moisten the edges of the dough with water and fold the dough over the filling
Us a fork to seal the edges together
Using a pastry brush, lightly coat the Calzones with butter
Pre-heat over to 375F
Place baking sheet in over and bake for 20 minutes or until golden brown
Remove Calzones from oven
Use your pastry brush to again lightly coat the Calzones with butter
Serve immediately
Comments Off on Italian Calzones
April 17, 2014
Marinated Tomatoes
Florence
Course Salad
Cuisine American
- 4 tomatoes; large
- 1 cup vegetable oil
- 1/4 cup wine vinegar
- 1/4 teaspoon mustard; dry
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 garlic; clove large, minced
- 1 tablespoon basil; fresh chopped
- 2 thyme; sprigs fresh,chopped
- 1 marjoram; fresh sprig, chop
- 1 tablespoon scallion; minced
Comments Off on Marinated Tomatoes
April 12, 2014
Fried Pea Fritters
Florence
Course Vegetables
Cuisine American
- 2 cups cooked peas
- 1 cup flour
- 2 teaspoons baking powder
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1 tablespoon curry powder
- 2 eggs
- 1 1/2 cups milk
Mix together flour, baking powder, pepper, salt, curry powder.
Whisk together milk and eggs.
Mix together wet and try ingredients.
Stir in cooked peas.
Drop from spoonfuls into hot grease.
Fry until golden .brown
Comments Off on Fried Pea Fritters
April 5, 2014
This is a quick and easy BBQ idea that you can throw together when company stops by unexpectedly. It is easy to put together and always a favorite with my family for dinner.
Gourmet Bacon Cheese Burgers
Florence
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main
Cuisine American
- 2 lbs Ground Beef - 80/20
- 1 Cup Cheese your favorite variety
- 1/2 Cup Cooked Bacon
- Salt and Pepper to taste.
Uncooked ready to cook Burgers.
Cooking Gourmet Bacon Cheese Burgers.
Comments Off on Gourmet Bacon Cheese Burgers
March 31, 2014
Manicotti
Florence
- Manicotti pasta shells
- 1 medium onion chopped
- 2 garlic cloves - minced
- 1/4 Cup olive oil
- 3 Cup cooked ham chopped
- 1 Cup grated Parmesan cheese divided
- 6 Tablespoons butter
- 6 Tablespoons all purpose flour
- 3 Cups milk
- 2 Cups shredded Swiss cheese
- Freezer wrap
Place the olive oil in a large skillet over medium heat.
Add the onion and garlic.
Cook until tender about 5 minutes.
Remove from the heat.
Add the ham and allow to cool for about 15 minutes.
Stir in 1/2 C of the Parmesan cheese.
Cook the pasta according to the directions on the box.
Drain and allow to cool.
Place the butter in a large saucepan over medium high heat.
Cook until butter becomes foamy looking.
Carefully stir in the flour.
Cook 3 minutes until it begins to bubble.
Be sure to stir continuously so the flour doesn't burn.
Carefully pour in the milk.
Stir continuously until the sauce begins to thicken.
Stir in the Swiss cheese until smooth.
Place 1/4 of the cheese sauce into the ham mixture and stir.
Fill each shell with the ham mixture.
Place enough cheese sauce to cover the bottom of a large glass baking dish.
Place the shells in the cheese sauce.
Pour the rest of the cheese sauce over the top of the pasta shells.
Place in the refrigerator to cool.
Once cool wrap with the freezer wrap and freeze for up to 2 months.
When ready to cook thaw the dish overnight in the refrigerator.
Uncover and cover with the 1/2 grated Parmesan cheese.
Preheat oven to 350 degrees.
Bake casserole for 1 hour or until heated completely through.
Comments Off on Manicotti
March 22, 2014
Andouille Cajun Rice Casserole
Florence
Course Main
Cuisine Southern
- 1/2 lb Andouille sausage
- 1/2 teaspoon paprika
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried basil
- 1/8 teaspoon hot sauce
- 1 teaspoon Worcestershire if you are allergic to fish do not put this in
- 1/2 cup tomato puree
- 1 can 14.5 oz diced tomatoes
- 4 cups cooked brown rice
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped green bell pepper
- 1/4 cup finely chopped onion
Put sausage on broiler pan and broil just until slightly crisp, turning to cook evenly. Remove and set aside.
Preheat oven to 350°F. Use 2 quart Casserole Dish.
Put remaining ingredients in a large bowl and stir to combine.
Cut andouille sausage into 1/2 inch circles, then add to the other ingredients and toss to combine.
Turn mixture into a casserole dish, cover, then put in preheated oven and bake for 20 to 25 minutes or until bubbly hot.
Remove and let stand for 5 minutes before uncovering to serve.
Comments Off on Andouille Cajun Rice Casserole
March 19, 2014
Mini Meatloaf
Florence
Course Main
Cuisine American
- 1 egg
- 1/2 Cup milk
- 3/4 Cup white bread crumbs soft
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 lb. ground chuck
- Aluminum foil
Beat egg slightly in a large mixing bowl.
Carefully stir in the milk.
Add the breadcrumbs and mix.
Sprinkle in the salt and pepper.
Add the ground chuck and mix well with hands to completely combine.
Preheat oven to 350°F
Spray each cup of a muffin tin with a non stick cooking spray.
Fill each cup with the meat mixture.
Bake 30 minutes.
Remove pan from the oven and allow to cool 10 minutes.
Remove muffins from pan and cool completely on a wire rack.
Wrap each muffin tightly in aluminum foil.
Freeze for up to 2 months.
To reheat, remove muffins from freezer.
Preheat oven to 450°F
Place wrapped muffins on a cookie sheet.
Bake 30 minutes.
Unwrap and bake another 5 minutes.
Comments Off on Mini Meatloaf
March 16, 2014
Vegetarian Quiche
Florence
Course Main
Cuisine American
- 1 9 inch unbaked pastry shell
- 1/2 cups chopped onion
- 1 medium green pepper chopped
- 1 cup chopped tomatoes
- 1/2 cup chopped zucchini
- 1/2 cup sliced fresh mushrooms
- 2 tablespoons butter or margarine
- 1/4 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Pinch ground cinnamon
- 5 eggs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
Line unpricked pastry shell with a double thickness of heavy-duty foil.
Bake at 450° F for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350° F.
In a skillet, saute the onion, green pepper, tomatoes, zucchini and mushrooms in butter. Add the curry powder, salt, pepper and cinnamon; mix well. Spoon into crust.
In a bowl, beat eggs. Add the milk and cheese; mix well. Carefully pour over vegetables. Bake for 40-45 minutes or until a knife inserted near the center comes out clean.
Let stand for 5 minutes before cutting.
Comments Off on Vegetarian Quiche
March 15, 2014
Spaghetti Carbonara
Florence
Course Main
Cuisine Italian
- 1 pound spaghetti
- 1 tablespoon olive oil
- 8 slices bacon diced
- 1 tablespoon olive oil
- 1 onion chopped
- 1 clove garlic minced
- 1/4 cup dry white wine optional
- 4 eggs
- 1/2 cup grated Parmesan cheese
- 1 pinch salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
Comments Off on Spaghetti Carbonara
« Newer Posts —
Older Posts »
