Sunday, September 6, 2015

Pasta e Fagioli Soup

Pasta e Fagioli Soup

1lb ground beef
1 onion, chopped
1 large carrot, chopped
3 stalks celery, chopped
2 cloves garlic, diced
1 can diced Italian tomatoes
2 cups chicken broth
1 can red kidney beans with liquid
1 can cannellini  beans with liquid
2 small cans tomato sauce
1 12-oz can V8 juice
1 tblsp white vinegar
1 1/2 tsp salt
1 tsp each: basil, oregano, thyme (fresh) black pepper to taste
1/2 lb. any kind of pasta

Brown beef, onion, carrot, celery, garlic, add rest of ingredients except pasta and cook for one hour.  Cook pasta al dente and add butter and parmesan cheese.  Put a scoop of pasta in bottom of bowl and add soup on top with more parmesan.

Serve with crusty French bread.

Tuesday, December 25, 2012

Will's Special Dip

My 6-year-old son likes to make onion dip. He calls it, "Will's Special Dip". Yesterday he asked why I haven't put it on Pinterest yet and I told him it was because I didn't have the recipe. He wanted to remedy that, so without further adieu:

Will's Special Dip

Take one whole thing of sour cream. Add soup mix. Mix it up. Let it soak. Sprinkle stuff on it to make it pretty. Then you have a good delicious meal with some chips.



Tuesday, June 28, 2011

Baked Chicken Salad

Baked Chicken Salad

Aluminum pan
3 cups cooked chicken
3 tablespoons lemon juice
¼ cup soy sauce
1 tablespoon sesame oil
1 cup sesame dressing
2 cups celery, chopped
1 cup green bell pepper, chopped
6 scallions, chopped
1 cup carrots, diced
½ cup sliced almonds
2 cups chow mien noodles

Combine chicken, lemon juice, soy sauce, sesame oil, sesame dressing.
Add celery, bell pepper, scallions, and carrots.
Spoon into pan.
Freeze with noodles and almonds in separate bags on top.

To cook, thaw, top with almonds and noodles and back at 350 for 30-45 min.

Wednesday, October 27, 2010

Cheesy Rigatoni Bake

This is a wonderful recipe:

16 ounces Rigatoni Pasta
2 tablespoons Butter
1⁄4 cup Flour
1⁄2 teaspoon Salt
2 cups Milk
1⁄4 cup Water
4 Eggs, lightly beaten
2 cans Tomato Sauce, 8 oz. each
2 cups Shredded Partly Skimmed Mozzarella Cheese,
8 oz 1⁄4 cup Grated Parmesan Cheese

Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.

Drain pasta; place in a large bowl. Add eggs. Spoon into greased 13x9 baking dish. Layer with tomato sauce, mozzarella cheese and the white sauce. Sprinkle with parmesan cheese.

Bake, uncovered, at 375 for 30-35 minutes.

Barbecued Pulled Pork

I love this recipe:

2 1⁄2 pounds Boneless Pork Shoulder, trim the fat off before cooking and season with salt and pepper.
3 tablespoons Apple Cider Vinegar
2 tablespoons Worcestershire Sauce
1 tablespoon Ground Cumin
1⁄2 cup Water
3 1⁄2 cups Barbecue Sauce, Tastes better with a sweet bbq sauce like Sweet Baby Ray's. (Debbie's note- I want to make a really good apricot barbecue sauce. This winter, I will perfect this)
1 package Sandwich Buns

In a small bowl, combine water, vinegar, worcestershire, and cumin. Pour over meat in slow cooker.
Cook on low for 8-10 hours.

Remove meat and discard liquid. Shred meat using two forks to pull the meat apart and return the pulled meat to the cooker. Stir in 2 cups BBQ sauce and add rest of sauce to taste. Cook on high 30-45 more minutes and serve.

Monday, May 17, 2010

Toasted Tuscan Walnut Squares

Toasted Tuscan Walnut Squares

1/2 c. walnut halves and pieces
1 pizza dough (we used the Pillsbury in a can, but Trader Joes would work, too)
2/3 c. pesto
9 oz frozen spinach (we just blanched 9 oz of fresh)
½ c. sun-dried tomatoes in oil, patted dry, cut into slices
½ c. drained artichoke hearts, coarsely chopped
1 c. crumbled feta (4oz)
1 c. shredded mozzarella cheese (4oz)

Heat oven to 400. Spread walnuts in ungreased pan. Bake 3-7 min, stirring occasionally, until light brown. Set aside.

Lightly spray large cookie sheet or 15x10x1 inch pan with cooking spray. Unroll pizza crust dough on sheet. Press dough to rectangle. Bake 8-10 min or until edges are light brown.

Spread pesto over crust. Top with spinach, tomatoes, artichoke hearts, feta and mozzarella.

Bake 8-15 min longer or until crust is golden brown and cheese is melted. Sprinkle with walnuts. Cut into 24 squares. Serve warm.

Monday, April 5, 2010

Mom's (and Nana's) Scalloped Potatoes

These are the cheesy potatoes that I grew up loving. I thought it was Mom's recipe, but she told me yesterday when we made them together that it was her mom's recipe. Since I have to have it all written down, I wrote while she cooked.

Mom's (and Nana's) Scalloped Potatoes

2 lbs. cheddar cheese, sliced in the food processor
5 lbs. potatoes, peeled and sliced in the food processor
Parsley Flakes
3 cans evaporated milk

In the bottom of a big pan (like one of those disposable ones), spray with oil. Put one can of evaporated milk in the bottom. Layer with potatoes, salt, pepper, parsley flakes, cheese and then repeat all. Keep potatoes moist with evaporated milk throughout. Bake 350 for 1 hour and then turn so that the cooked top gets distributed underneath. Bake 45 more minutes and turn again. Bake until done (about 15 more minutes).