Vegetable Beef Goulash
Low in fat, lean ground beef is convenient for a goulash because you don't have to cut it into chunks.As well no added fat is needed to brown the meat. The soup needs only wholegrain rolls to round out the meal.
a.. 1/2 lb. lean ground beef
b.. 1 onion chopped
c.. 1-1/2 cups sliced mushrooms about 4 ounces
d.. Half sweet green pepper, chopped
e.. 1 Tbsp. paprika
f.. 2 tsp. caraway seeds , crushed
g.. 1 tsp. each dried marjoram and basil
h.. 1/4 tsp. each salt and pepper
i.. 3-1/2 cups beef stock
j.. 1 can stewed tomatoes
k.. 2 cups diced peeled potatoes
l.. 1 cup chopped carrots
m.. 1/2 cup chopped zucchini
n.. 1/2 cup corn
1. In large saucepan, cook beef over medium-high heat, stirring to break up meat, for 5 minutes or until no longer pink; drain off fat.
2. Add onion, mushrooms and green pepper; cook, stirring occasionally, for 6 to 8 minutes or until onion is softened.
3. Reduce heat to low; stir in paprika, caraway seeds , basil, marjoram, salt and pepper. Cover and cook, stirring occasionally, for 10 minutes.
4. Add stock, tomatoes, potatoes and carrots; bring to a boil. Reduce heat to medium-low, cover and simmer for 15 minutes.Stir in zucchini and corn; cover and simmer for 5 to 10 minutes or until vegetables are tender.
5. taste and adjust seasoning. Makes 9 cups or 4 to 6 serving.
Tuesday, March 11, 2008
Monday, March 10, 2008
Creamy Chicken Enchiladas
Creamy Chicken Enchiladas
10 Mission® Flour Tortilla (8"), warmed *
1 cup (10-3/4 oz.) Campbell's Cream of Chicken Soup, undilutes
1 carton (8 oz.) sour cream
1 cup Pace® Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack Cheese
1 medium tomato, chopped
1 green onion, sliced
Mix soup, sour cream, picante sauce and chili powder.
Mix 1 cup picante sauce mixture, chicken and cheese.
Spread 1/4 cup chicken mixture down center of each tortilla. Roll up and
place seam-side
down in 3 quart shallow baking dish. Pour remaining picante sauce mixture
over enchiladas.
Cover and bake in a preheate 350° F., oven for 40 minutes or until hot.
Top with tomato and onion.
10 Mission® Flour Tortilla (8"), warmed *
1 cup (10-3/4 oz.) Campbell's Cream of Chicken Soup, undilutes
1 carton (8 oz.) sour cream
1 cup Pace® Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack Cheese
1 medium tomato, chopped
1 green onion, sliced
Mix soup, sour cream, picante sauce and chili powder.
Mix 1 cup picante sauce mixture, chicken and cheese.
Spread 1/4 cup chicken mixture down center of each tortilla. Roll up and
place seam-side
down in 3 quart shallow baking dish. Pour remaining picante sauce mixture
over enchiladas.
Cover and bake in a preheate 350° F., oven for 40 minutes or until hot.
Top with tomato and onion.
Chocolate Upside Down Cake
Chocolate Upside Down Cake
BATTER:
1/4 stick butter melted
1 cup flour
2 tsp baking powder
pinch of salt
2 Tbsp Cocoa
3/4 cup sugar
1/2 cup milk
1 tsp vanilla
1/4 cup chopped nuts (optional)
TOPPING:
2 Tbsp Cocoa
1/2 cup brown sugar
1/2 cup sugar
1 cup cold water
Cream butter & sugar. Sift dry ingredients and add to butter sugar mixture. Blend well. Stir in milk & vanilla. Blend thoroughly. Add nuts if using, then stir again. Pour batter into a greased, floured 8 inch square pan. Mix together the 4 topping ingredients and pour over the batter. Bake for 40 minutes at 350 degrees. Serve cake directly from the pan.
The topping will be on the bottom of the cake and is like a thick chocolate syrup...Very easy and quick to make, You'll love it if you like Chocolate
BATTER:
1/4 stick butter melted
1 cup flour
2 tsp baking powder
pinch of salt
2 Tbsp Cocoa
3/4 cup sugar
1/2 cup milk
1 tsp vanilla
1/4 cup chopped nuts (optional)
TOPPING:
2 Tbsp Cocoa
1/2 cup brown sugar
1/2 cup sugar
1 cup cold water
Cream butter & sugar. Sift dry ingredients and add to butter sugar mixture. Blend well. Stir in milk & vanilla. Blend thoroughly. Add nuts if using, then stir again. Pour batter into a greased, floured 8 inch square pan. Mix together the 4 topping ingredients and pour over the batter. Bake for 40 minutes at 350 degrees. Serve cake directly from the pan.
The topping will be on the bottom of the cake and is like a thick chocolate syrup...Very easy and quick to make, You'll love it if you like Chocolate
Chocolate Cranberry Mousse Pie
Chocolate Cranberry Mousse Pie
Crust:
1 cup graham cracker crumb
1/4 cup sugar
2 tablespoons melted butter
1 teaspoon cocoa
1/2 cup semi-sweet chocolate chips
2 cups whipping cream
6 ounces white chocolate, chopped
1 teaspoon grated orange peel
1 cup whole berry cranberry sauce
Crust: Preheat oven to 350 degrees.
Combine first 4 ingredients. Place in a food processor until fine. Press on bottom and sides of a greased 9 inch pie plate.
Bake for 10 minutes. Set aside to cool. In a mixing bowl, combine chocolate chips and 2 tablespoons cream.
Microwave to melt chocolate or heat over medium heat to melt. Spread chocolate mixture in bottom of pie crust.
Refrigerate until chocolate is set.
Melt white chocolate with 1/4 cup of the cream in microwave or over low heat. Stir until smooth. Refrigerate to cool.
Beat remaining cream in an electric mixer until stiff peaks form. Fold 1 cup of the whipped cream into white chocolate mixture until blended.
Fold remaining cream and orange peel into mixture; blend well. Spoon of the whipped cream mixture over chocolate mixture. stir cranberry sauce by spoonfuls over whipped cream to swirl.
Repeat with another of the whipped cream to swirl. Repeat with another of the whipped cream mixture and remaining cranberry sauce.
Spoon or pipe remaining of the whipped cream mixture around edge of pie.
Refrigerate for 6 hours or until firm.
Serves 8.
Crust:
1 cup graham cracker crumb
1/4 cup sugar
2 tablespoons melted butter
1 teaspoon cocoa
1/2 cup semi-sweet chocolate chips
2 cups whipping cream
6 ounces white chocolate, chopped
1 teaspoon grated orange peel
1 cup whole berry cranberry sauce
Crust: Preheat oven to 350 degrees.
Combine first 4 ingredients. Place in a food processor until fine. Press on bottom and sides of a greased 9 inch pie plate.
Bake for 10 minutes. Set aside to cool. In a mixing bowl, combine chocolate chips and 2 tablespoons cream.
Microwave to melt chocolate or heat over medium heat to melt. Spread chocolate mixture in bottom of pie crust.
Refrigerate until chocolate is set.
Melt white chocolate with 1/4 cup of the cream in microwave or over low heat. Stir until smooth. Refrigerate to cool.
Beat remaining cream in an electric mixer until stiff peaks form. Fold 1 cup of the whipped cream into white chocolate mixture until blended.
Fold remaining cream and orange peel into mixture; blend well. Spoon of the whipped cream mixture over chocolate mixture. stir cranberry sauce by spoonfuls over whipped cream to swirl.
Repeat with another of the whipped cream to swirl. Repeat with another of the whipped cream mixture and remaining cranberry sauce.
Spoon or pipe remaining of the whipped cream mixture around edge of pie.
Refrigerate for 6 hours or until firm.
Serves 8.
CHOCOLATE ICEBOX PIE
CHOCOLATE ICEBOX PIE
--------------------------------------------------------------------------------
1/2 pint whipping cream
10 oz. Hershey's Almond Chocolate Bar
6 T. water
8 inch graham cracker crust pie shell
Melt chocolate bar in water over low heat stirring frequently. Remove from heat and allow to cool.
Meanwhile, whip cream until it forms peaks. When chocolate mixture is cooled, gently fold in the whipped cream. Turn into pie crust and refrigerate until ready to serve, or at least 2 hours.
--------------------------------------------------------------------------------
1/2 pint whipping cream
10 oz. Hershey's Almond Chocolate Bar
6 T. water
8 inch graham cracker crust pie shell
Melt chocolate bar in water over low heat stirring frequently. Remove from heat and allow to cool.
Meanwhile, whip cream until it forms peaks. When chocolate mixture is cooled, gently fold in the whipped cream. Turn into pie crust and refrigerate until ready to serve, or at least 2 hours.
Sunday, March 9, 2008
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Baked Corn
Baked Corn
2 Tbsp butter
1 1/2 tsp flour
1 cup milk
2 cups cooked corn
1 Tbsp sugar
1 tsp salt
1/8 tsp pepper
2 eggs
Melt butter, add flour and mix well. Add milk gradually and bring to the boiling point, stirring constantly. Add corn, salt and pepper and heat thoroughly. Remove from fire, add well beaten eggs and pour in a greased baking dish. Bake in a moderate oven, 350 deg.F. for 25 min.
2 Tbsp butter
1 1/2 tsp flour
1 cup milk
2 cups cooked corn
1 Tbsp sugar
1 tsp salt
1/8 tsp pepper
2 eggs
Melt butter, add flour and mix well. Add milk gradually and bring to the boiling point, stirring constantly. Add corn, salt and pepper and heat thoroughly. Remove from fire, add well beaten eggs and pour in a greased baking dish. Bake in a moderate oven, 350 deg.F. for 25 min.
Butterscotch Chip Cookies
Butterscotch Chip Cookies
1-3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup butter, softened \
1 tsp vanilla extract
3/4 cup white sugar
3/4 cup brown sugar
1 large egg
2 tbsp milk
1-1/2 cups butterscotch chips
Preheat oven to 350 F.
Stir well or sift together flour, baking soda and salt. Cream butter with vanilla and sugars. Beat in egg and milk. Stir in butterscotch chips and then fold in flour mixture. Drop by tablespoons onto greased baking sheet, 1-inch apart. Bake for 10 - 12 minutes or until lightly browned. Yield: 3 dozen cookies
Messages in this topic (2)
1-3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup butter, softened \
1 tsp vanilla extract
3/4 cup white sugar
3/4 cup brown sugar
1 large egg
2 tbsp milk
1-1/2 cups butterscotch chips
Preheat oven to 350 F.
Stir well or sift together flour, baking soda and salt. Cream butter with vanilla and sugars. Beat in egg and milk. Stir in butterscotch chips and then fold in flour mixture. Drop by tablespoons onto greased baking sheet, 1-inch apart. Bake for 10 - 12 minutes or until lightly browned. Yield: 3 dozen cookies
Messages in this topic (2)
Sassy Southwestern Burgers
Sassy Southwestern Burgers
INGREDIENTS 1lb. Lean ground beef
6tablespoons Old El Paso® Salsa
2tablespoons Old El Paso® 40% Less-Sodium Taco Seasoning Mix (from 1.25-oz.
Pkg.)
4(1-oz.) slices hot pepper Monterey Jack cheese
4burger buns, split
DIRECTIONS 1.GRILL DIRECTIONS: Heat grill. In medium bowl, combine ground beef, 2
tablespoons of the salsa and the taco seasoning mix; mix well. Shape mixture into 4 patties, 1/2 inch thick. 2.When ready to grill, place patties on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 11 to 13 minutes or until patties are thoroughly cooked, turning once. 3.Meanwhile, place buns, cut side down, on grill. Cook 1 to 2 minutes or until buns are lightly toasted. Place 1 slice of cheese on each patty; cook an additional 1 minute or until cheese is melted. 4.Place patties on bottom halves of buns. Top each with 1 tablespoon salsa and top halves of buns.
INGREDIENTS 1lb. Lean ground beef
6tablespoons Old El Paso® Salsa
2tablespoons Old El Paso® 40% Less-Sodium Taco Seasoning Mix (from 1.25-oz.
Pkg.)
4(1-oz.) slices hot pepper Monterey Jack cheese
4burger buns, split
DIRECTIONS 1.GRILL DIRECTIONS: Heat grill. In medium bowl, combine ground beef, 2
tablespoons of the salsa and the taco seasoning mix; mix well. Shape mixture into 4 patties, 1/2 inch thick. 2.When ready to grill, place patties on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 11 to 13 minutes or until patties are thoroughly cooked, turning once. 3.Meanwhile, place buns, cut side down, on grill. Cook 1 to 2 minutes or until buns are lightly toasted. Place 1 slice of cheese on each patty; cook an additional 1 minute or until cheese is melted. 4.Place patties on bottom halves of buns. Top each with 1 tablespoon salsa and top halves of buns.
Caramel Crispy Squares
Caramel Crispy Squares
6 C. Crispy rice cereal
14 oz. Pkg. Caramels (48)
2 C. Miniature marshmallows
1/4 C. Butter flavor vegetable shortening
2 T. Water
Grease 9x13 baking dish. Place cereal in a large bowl & set aside.
Unwrap the caramels and place in a 1 qt. Glass casserole. Add marshmallows, shortening & water. Microwave on high 4 minutes, stirring after each minute or until caramels are melted. Immediately stir melted mixture into cereal,
tossing well to coat. Pour into prepared pan and cool.
6 C. Crispy rice cereal
14 oz. Pkg. Caramels (48)
2 C. Miniature marshmallows
1/4 C. Butter flavor vegetable shortening
2 T. Water
Grease 9x13 baking dish. Place cereal in a large bowl & set aside.
Unwrap the caramels and place in a 1 qt. Glass casserole. Add marshmallows, shortening & water. Microwave on high 4 minutes, stirring after each minute or until caramels are melted. Immediately stir melted mixture into cereal,
tossing well to coat. Pour into prepared pan and cool.
Cajun Hamburgers
Cajun Hamburgers
2 pounds ground beef
1 green pepper, cored, seeded and minced
1/2 cup chopped scallions
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
Red pepper flakes to taste
Salt to taste
6 hamburger buns, toasted
Combine the beef, green pepper, scallions and garlic in mixing bowl. Add the cumin, oregano, thyme, paprika and red pepper flakes and salt to taste and mix until blended. Shape the meat into 6 patties. Broil, fry on or grill the meat to desired doneness. Place hamburgers on toasted buns and top with sliced tomatoes and sour cream or your favorite topping.
2 pounds ground beef
1 green pepper, cored, seeded and minced
1/2 cup chopped scallions
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
Red pepper flakes to taste
Salt to taste
6 hamburger buns, toasted
Combine the beef, green pepper, scallions and garlic in mixing bowl. Add the cumin, oregano, thyme, paprika and red pepper flakes and salt to taste and mix until blended. Shape the meat into 6 patties. Broil, fry on or grill the meat to desired doneness. Place hamburgers on toasted buns and top with sliced tomatoes and sour cream or your favorite topping.
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