1 cup chopped onion
1 cup chopped sweet pepper
1 (28oz) can chopped tomatoes (do NOT drain)
1 can chopped tomatoes with green chillies (do NOT drain)
1 (4oz) can mushroom stems and pieces, drained
1 can sliced black olives, drained
2 tsp oregano
1/2 lb ground beef
1 lb ground Italian sausage
12 oz spaghetti, cooked according to package directions and drained
2 cups shredded cheddar
1 can cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan
1. In a large skillet, brown beef and sausage. When meat has started to brown, add onion and peppers. Cook until meat is cooked through and vegetables are desired tenderness. Drain. Add tomatoes with their liquid, mushrooms, olives and oregano. Simmer, uncovered, 10-15 minutes.
2. Preheat oven to 350. Place half of the cooked spaghetti in a greased 9x13" baking dish. Top with half of meat and vegetable mixture. Sprinkle with 1 cup shredded cheddar. Repeat layers.
3. Mix soup with water (you can add more water if you'd like a thinner consistency), stirring until smooth. Pour over ingredients in baking dish. Sprinkle with Parmesan.
4. Bake, covered, for 35-40 minutes. Uncover and cook for another 10 minutes.
Friday, January 25, 2013
1 cup chopped onion
Thursday, January 17, 2013
2 cups water
1 envelope dry Italian salad dressing mix
1 envelope dry ranch salad dressing mix
1 envelope dry brown gravy mix
1.5 lb beef roast
1/2 onion, chopped
4 stalks of celery, chopped
5-6 carrots, chopped
8 small red potatoes, skins left on, halved
1. Put water in a medium bowl. Add all three envelope contents to the water. Mix until blended completely.
2. Put roast into slow cooker. Pour water mixture over roast. Add vegetables.
3. Cook on high for 4 hours or on low for 8 hours.
Friday, January 11, 2013
1 tsp dried rosemary, crushed
1/2 tsp dried thyme
1/2 tsp garlic powder
1 tbsp butter, divided
4 oz sliced mushrooms
1/4 cup flour
3 cups turkey stock
1/2 cup half-and-half
2 cups cooked turkey, in bite-sized pieces
3/4 cup pearl onions
1.5 cups frozen veggies (peas, carrots, corn and/or green beans)
ground black pepper to taste
rolls, biscuits, dumplings (some sort of bread product of your preference to fill the role of "the crust")
1. Mix rosemary, thyme and garlic powder in a small bowl. Heat 1/2 tablespoon of butter in large saucepan on medium heat. Add mushrooms and seasoning mixture; cook and stir for 3 minutes. Remove mushrooms from saucepan; set aside.
2. Melt remaining butter in same saucepan over medium heat, stirring to release any browned bits from bottom of saucepan. Sprinkle with flour; cook and stir with a whisk 3-4 minutes, until flour is lightly browned (it will stick to the back of a spoon and have the consistency of wet sand).
3. Remove saucepan from heat. Gradually stir in stock and half-and-half, stirring with a whisk until well-blended; it is important to add liquid gradually, even just a spoonful at a time, and to stir constantly to prevent lumps of unmixed flour.
4. Return to heat. Bring to a boil, then reduce heat to low; simmer for 10 minutes or until slightly thickened, stirring occasionally. Add turkey, vegetables, mushrooms, and ground black pepper, and simmer over medium-low heat for 8 minutes or until heated through, stirring occasionally.
5. Serve hot with warm bread on the side.
12 oz fresh green beans, rinsed, trimmed and patted dry
2 tsp olive oil
salt and pepper to taste
1/4 tsp garlic powder
1/2 tsp minced garlic
1. Preheat oven to 425 with rack in lower third of oven. Line a baking sheet with aluminum foil. lay green beans on baking sheet and drizzle with oil. Season with salt, pepper and garlic powder. Add minced garlic and toss until evenly coated.
2. Spread beans on baking sheet, being sure that they are all lying flat. Roast 10 minutes. Shake pan or toss beans with tongs. Return to oven for an additional 5 minutes.
3. Remove pan from oven and sprinkle with Parmesan cheese.
Friday, January 4, 2013
1 lb fresh Brussels sprouts
1/2 lb bacon strips, cut into 1/2" pieces
half of a medium onion, thinly sliced
1/4 cup balsamic vinegar
2 tbsp stone-ground mustard
1/2 tsp garlic powder
1/8 tsp salt
1/3 cup soft bread crumbs
1. Cut an X in the core of each sprout. Place in a large saucepan; add 1 inch of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes, or until crisp-tender.
2. Meanwhile, cook bacon in a skillet over medium heat until crisp.Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons of drippings. Saute onion in drippings until tender.
3. Stir in vinegar, mustard, garlic powder, salt, bacon and Brussels sprouts; cook for 2-3 minutes longer.
4. Transfer into a broiler-safe dish. Sprinkle with bread crumbs. Broil 4-6 inches from heat for 2-3 minutes or until bread crumbs are golden brown.