Beef and Broccoli and Pudding Mix Cookies - Amanda
Crock Pot Greek Pitas - Britta
Shish Kabobs - Cheryl
Beef Stew - Diana
Steak and Everything Sandwiches - Jeana
Spinach Tomato Ravioli - Julianne
Pesto Pasta with Chicken - Kim
BBQ Pork Burritos - Kimberly
Chicken Tikka Masala - Tawnee
Friday, August 13, 2010
Steak and Everything Sandwiches
1 ½ Green bell pepper sliced 4 oz. Cream cheese
1/3 Onion sliced 1 lb. Roast beef
1 Cup sliced mushrooms 6 hogi buns
(or small can)
Sautee green pepper, onion, and mushrooms in small amount of oil. Tear or cut roast beef into small pieces and then place in skillet with vegetables. Cook until roast beef is warm. Add cream cheese and cook until it is melted. Toast buns if you desire. Place meat and vegetable mixture on buns.
Provolone cheese optional to melt on buns.
1/3 Onion sliced 1 lb. Roast beef
1 Cup sliced mushrooms 6 hogi buns
(or small can)
Sautee green pepper, onion, and mushrooms in small amount of oil. Tear or cut roast beef into small pieces and then place in skillet with vegetables. Cook until roast beef is warm. Add cream cheese and cook until it is melted. Toast buns if you desire. Place meat and vegetable mixture on buns.
Provolone cheese optional to melt on buns.
Beef Stew
2 pounds of stew meat-cut bite sized or pot roast cut up
Celery & carrots cut up –about 2 to 3 cups total
2 tablespoons dried onion
1 1/2 teaspoons garlic powder
1 tsp. Worcestershire sauce
1/2 tsp. pepper
1 teaspoon beef broth
Dash of salt
1 1/2 teaspoons Italian seasonings (basil, thyme, oregano)
One can corn, drained
One can beans, drained
Two cans diced tomatoes
Can of tomato sauce
One can of water
OPTIONAL ADDITIONS: You can also add the following to your crockpot meal
3 medium potatoes cut into bite sized pieces
1 cup chopped zucchini
More of the vegetables I have included
Layer all ingredients in a crock pot and cook all day on low. I have precooked the meat, so you can cook at a shorter time in you need to. Or, you can cook this on your stove top. Bring all ingredients to a boil. Then, turn to low and cook for 1 hour.
Celery & carrots cut up –about 2 to 3 cups total
2 tablespoons dried onion
1 1/2 teaspoons garlic powder
1 tsp. Worcestershire sauce
1/2 tsp. pepper
1 teaspoon beef broth
Dash of salt
1 1/2 teaspoons Italian seasonings (basil, thyme, oregano)
One can corn, drained
One can beans, drained
Two cans diced tomatoes
Can of tomato sauce
One can of water
OPTIONAL ADDITIONS: You can also add the following to your crockpot meal
3 medium potatoes cut into bite sized pieces
1 cup chopped zucchini
More of the vegetables I have included
Layer all ingredients in a crock pot and cook all day on low. I have precooked the meat, so you can cook at a shorter time in you need to. Or, you can cook this on your stove top. Bring all ingredients to a boil. Then, turn to low and cook for 1 hour.
Pudding Mix Cookies
Makes 3 dozen
4 1/2 cups of flour
2 t. baking soda
2 C. butter
1 1/2 c. packed brown sugar
2 t. vanilla
1 1/2 cup of milk chocolate chips
1/2 cup white sugar
2 (3.4oz) instant vanilla pudding mix
4 eggs
1 cup of M'n M's
Preheat the oven to 350. Cream together the wet ingredients and beat in the pudding mix. Stir in the eggs and vanilla. Mix together the dry ingredients and then blend in the wet ingredients. Stir in the chocolate chips and m'n'm's . Drop spoonfuls on the cookie sheet and bake @ 350 for 10-13 mins. Enjoy!
4 1/2 cups of flour
2 t. baking soda
2 C. butter
1 1/2 c. packed brown sugar
2 t. vanilla
1 1/2 cup of milk chocolate chips
1/2 cup white sugar
2 (3.4oz) instant vanilla pudding mix
4 eggs
1 cup of M'n M's
Preheat the oven to 350. Cream together the wet ingredients and beat in the pudding mix. Stir in the eggs and vanilla. Mix together the dry ingredients and then blend in the wet ingredients. Stir in the chocolate chips and m'n'm's . Drop spoonfuls on the cookie sheet and bake @ 350 for 10-13 mins. Enjoy!
Beef and Broccoli
1 pound ground beef
1 onion, chopped
1 clove garlic, minced
1 10-14 once pkg. of frozen broccoli
1 1/2 cup of rice
1 can of cream of mushroom soup
1/2 cup of beef broth
1 T. worcestershire sauce
1 t. Italian seasoning
1 cup shredded mozzarella cheese
French fried onions
Brown ground beef with onion and garlic. Add broccoli and remaining ingredients, except the rice. Simmer for 15 mins. Cook Rice according to directions. Top the beef and broccoli mixture over the rice add the cheese and french onions and serve.
1 onion, chopped
1 clove garlic, minced
1 10-14 once pkg. of frozen broccoli
1 1/2 cup of rice
1 can of cream of mushroom soup
1/2 cup of beef broth
1 T. worcestershire sauce
1 t. Italian seasoning
1 cup shredded mozzarella cheese
French fried onions
Brown ground beef with onion and garlic. Add broccoli and remaining ingredients, except the rice. Simmer for 15 mins. Cook Rice according to directions. Top the beef and broccoli mixture over the rice add the cheese and french onions and serve.
Crock Pot Greek Pitas
4 chicken breasts
Salt
Lemon pepper
1 onion, chopped
1/2 tsp. oregano
1/2 cup plain yogurt
Pitas
Place chicken in crock pot. Sprinkle with salt and lemon pepper. Add onion. Cook on low 6-8 hours or on high 4 hours. Take meat out and shred with a fork. Put back in pot and add oregano and yogurt. Mix and add to pitas.
Salt
Lemon pepper
1 onion, chopped
1/2 tsp. oregano
1/2 cup plain yogurt
Pitas
Place chicken in crock pot. Sprinkle with salt and lemon pepper. Add onion. Cook on low 6-8 hours or on high 4 hours. Take meat out and shred with a fork. Put back in pot and add oregano and yogurt. Mix and add to pitas.
BBQ Pork Burritos
3 lbs pork shoulder
1/4 tsp whole cloves
1/2 TBS mustard
1 tsp Jane's salt mix
1 cup Sweet Baby Ray's BBQ sauce
1 TBS white vinegar
1/3 cup chopped union
Cook pork shoulder in crock pot with cloves and two cups water on high for 6 hours. While cooking, combine remaining ingredients and set aside. Drain pork, remove cloves, shred with two forks, stir in sauce mix, and cook an additional hour on low. Serve on tortillas with shredded cheese and diced tomatoes.
1/4 tsp whole cloves
1/2 TBS mustard
1 tsp Jane's salt mix
1 cup Sweet Baby Ray's BBQ sauce
1 TBS white vinegar
1/3 cup chopped union
Cook pork shoulder in crock pot with cloves and two cups water on high for 6 hours. While cooking, combine remaining ingredients and set aside. Drain pork, remove cloves, shred with two forks, stir in sauce mix, and cook an additional hour on low. Serve on tortillas with shredded cheese and diced tomatoes.
Chicken Tikka Masala
Marinade:
1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons freshly ground black pepper
1 teaspoons salt, or to taste
1 tablespoon minced fresh ginger
3 or 4 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers (or a George Forman Grill)
Sauce:
1 tablespoon olive oil or butter
2 cloves of garlic, minced
1 jalapeno pepper, finely chopped
4 teaspoons ground cumin
4 teaspoons paprika
1 teaspoons salt, or to taste
2 (8 ounce) cans tomato sauce
2 cups heavy cream
1/2 cup chopped fresh cilantro
Directions
1. In a large Ziplock bag, combine yogurt, lemon juice, cumin, cinnamon, pepper, ginger,
and salt. Stir in chicken and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Thread chicken onto skewers, and discard marinade. Lightly oil the grill grate. Grill until
juices run clear, about 5 minutes on each side.
4. Heat oil in a large heavy skillet over medium heat. Sauté garlic and jalapeno for 1 minute.
Mango Lassi
Season with cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low
heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10
minutes. Transfer to a serving platter, serve over rice and garnish with fresh cilantro. We
also like to have our version of Naan of making the uncooked torteas (Not as good as the
real thing, but still good to scoop up the rice and Masala with).
Ingredients
2 cups plain yogurt
1 cup milk
2 cups chopped mango (peeled and stone removed)
7 teaspoons sugar, to taste
A dash of ground cardamom or cinnamon (optional)
Directions
Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour
into individual glasses, and serve. Can sprinkle with a little cardamom. The Lassi can be kept
refrigerated for up to 24 hours. Makes about 4 cups.
1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons freshly ground black pepper
1 teaspoons salt, or to taste
1 tablespoon minced fresh ginger
3 or 4 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers (or a George Forman Grill)
Sauce:
1 tablespoon olive oil or butter
2 cloves of garlic, minced
1 jalapeno pepper, finely chopped
4 teaspoons ground cumin
4 teaspoons paprika
1 teaspoons salt, or to taste
2 (8 ounce) cans tomato sauce
2 cups heavy cream
1/2 cup chopped fresh cilantro
Directions
1. In a large Ziplock bag, combine yogurt, lemon juice, cumin, cinnamon, pepper, ginger,
and salt. Stir in chicken and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Thread chicken onto skewers, and discard marinade. Lightly oil the grill grate. Grill until
juices run clear, about 5 minutes on each side.
4. Heat oil in a large heavy skillet over medium heat. Sauté garlic and jalapeno for 1 minute.
Mango Lassi
Season with cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low
heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10
minutes. Transfer to a serving platter, serve over rice and garnish with fresh cilantro. We
also like to have our version of Naan of making the uncooked torteas (Not as good as the
real thing, but still good to scoop up the rice and Masala with).
Ingredients
2 cups plain yogurt
1 cup milk
2 cups chopped mango (peeled and stone removed)
7 teaspoons sugar, to taste
A dash of ground cardamom or cinnamon (optional)
Directions
Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour
into individual glasses, and serve. Can sprinkle with a little cardamom. The Lassi can be kept
refrigerated for up to 24 hours. Makes about 4 cups.
Spinach Tomato Ravioli
1 (16 ounce) package cheese tortellini (I am actually using ravioli instead)1 (14.5 ounce) can diced tomatoes
1 cup chopped fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons dried basil
1 teaspoon minced garlic
2 tablespoons all-purpose flour
3/4 cup milk
3/4 cup heavy cream
1/4 cup grated Parmesan cheese
1. Bring a large pot of water to a boil. Add the tortellini/ravioli , and cook until tender, about 10 minutes.
2. While you get the tortellini/ravioli going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
3. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
4. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.
1 cup chopped fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons dried basil
1 teaspoon minced garlic
2 tablespoons all-purpose flour
3/4 cup milk
3/4 cup heavy cream
1/4 cup grated Parmesan cheese
1. Bring a large pot of water to a boil. Add the tortellini/ravioli , and cook until tender, about 10 minutes.
2. While you get the tortellini/ravioli going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
3. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
4. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.
Pesto Pasta with Chicken
1 (16 ounce) package bow tie pasta
1 teaspoon olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into bite-size pieces
crushed red pepper flakes to taste
1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips
1/2 cup pesto sauce
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
3. In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
1 teaspoon olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into bite-size pieces
crushed red pepper flakes to taste
1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips
1/2 cup pesto sauce
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
3. In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
Shish Kabobs
Marinade:
1/3 c soy sauce
1/2 c olive oil
1/3 c fresh lemon or lime juice
1/4 c Worcestershire
1 ½ Tb garlic powder
3 Tb dried basil
1 ½ Tb dried parsley
1 tsp white pepper
1/4 tsp Tabasco
Mix in blender, marinate steak for 8 hours or overnight.
1/3 c soy sauce
1/2 c olive oil
1/3 c fresh lemon or lime juice
1/4 c Worcestershire
1 ½ Tb garlic powder
3 Tb dried basil
1 ½ Tb dried parsley
1 tsp white pepper
1/4 tsp Tabasco
Mix in blender, marinate steak for 8 hours or overnight.
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