Saturday, May 12, 2012
Lasagna Soup Ingredients 1 lb. Ground beef 1 Medium onion, chopped ... 2 (14-1/2 oz.) cans diced tomatoes 1 (15 oz. ) can tomato sauce 1 (14-1/2 oz.) can beef broth 1 1/2 cups Water 1 tablespoon Brown sugar 2 teaspoons Dried basil 2 teaspoons Dried oregano 1 teaspoon Salt 1 teaspoon Dried thyme 2 cups Mini lasagna noodles (American Beauty) or rotini pasta 1/4 cup Grated Parmesan cheese 1 1/2 cups Finely shredded mozzarella cheese Directions Brown ground beef in dutch-oven or stockpot; drain. Add onions, diced tomatoes and tomato sauce. Stir in beef broth, water, brown sugar and four spices listed. Bring to a boil and add mini lasagna noodles or pasta. Reduce heat and simmer for 20 minutes, stirring occasionally. Stir in Parmesan cheese. Garnish each bowl with mozzarella cheese. Makes 6 to 8 servings.
Thursday, May 10, 2012
Cinnamon Cream Cheese Danish INGREDIENTS: 1can (17.5 oz) Pillsbury® Grands!® refrigerated cinnamon rolls with icing 1package (8 oz) cream cheese, softened 1/2cup sugar 2teaspoons sour cream 1teaspoon lemon juice 1teaspoon vanilla DIRECTIONS: Heat oven to 350°F. Lightly grease 9-inch glass pie plate with shortening, or spray with CRISCO® Original No-Stick Cooking Spray. Separate dough into 5 rolls; set icing aside. Unroll 1 roll into long strip of dough; reroll loosely and place in center of pie plate. Unroll second roll; loosely wrap around first roll, cinnamon side in. Replace any cinnamon that falls off. Repeat with remaining rolls, coiling dough in pie plate into spiral shape. In small bowl, beat remaining ingredients except icing with electric mixer on medium speed until smooth. Spoon cream cheese mixture into decorating bag with tip or gallon-size resealable food-storage plastic bag with 1/2-inch hole cut in bottom corner. With tip or corner of bag about halfway down into rolls, pipe mixture between strips of dough, starting at center and working to edge of pan, using all of mixture. Bake 25 to 35 minutes or until center is thoroughly baked and edges are deep golden brown. Cool 5 minutes. Meanwhile, remove cover from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over warm coffee cake. Cut into wedges. Serve warm.
Mystery Burgers 1 Cup quick oats 1 cup cottage cheese 1 egg 1 packet Lipton onion soup mix Mix it all together, shape it into patties, and cook it a pan about three minutes per side. Serve them on buns with whatever you usually put on your burgers. I used pesto but the kids liked them with ketchup.
Autumn Pork Roast 3-4 lb pork roast salt and pepper 1 cup cranberries - finely chopped 1/4 c. honey 1 tsp grated orange peel 1/8 tsp ground cloves 1/8 tsp ground nutmeg Sprinkle roast w/ salt and pepper. Place in slow cooker. Combine remaining ingredients and pour over roast. Cook on low for 8-10 hours or high for 4-5. This is what I did different: I only had a 1 lb roast (I buy regular sized roasts and cut them into approx 1 lb so it's not so much meat for us). I followed the directions for the sauce except I added a cup of chicken bullion since I thought it would be too sweet. I added a couple tablespoons of orange juice concentrate since I didn't have any regular oranges for the orange peel (another reason I thought it would be too sweet :P ). I also scrubbed some sweet potatoes put them unpeeled into the slow cooker to cook with the meat.
Crock Pot Veggie Lasagna (Serves 6-8) 2 Cups Zucchini, Broccoli, Cauliflower, Mushrooms and/or Spinach 1 15 oz Container Ricotta Cheese 1/2 Cup Parmesan Cheese, grated 1 Tbsp Dried Italian Herbs 1/2 Tsp Garlic Powder 1 Tsp Kosher Salt 1 Large Egg 1 25 oz Jar Pasta Sauce 1 Box Lasagna Noodles (uncooked) 2 Cups Mozzarella Cheese, grated 1. Place the vegetables in a food processor and pulse to roughly chop. 2. Place the ricotta, parmesan cheese, herbs, garlic powder, salt and egg in a bowl and stir to combine. 3. Pour half of the pasta sauce in the bottom of a crock pot. 4. Place a layer of noodles on top of the sauce, covering the entire surface, breaking the noodles to fit the pot. 5. Layer half of the ricotta mixture on top of the noodles, followed by 1 cup of the chopped vegetables and then one cup of mozzarella cheese. 6. Repeat with another layer of noodles, followed by the remaining ricotta mixture and the chopped vegetables. 7. Pour the remaining pasta sauce on top of the lasagna and top with the remaining cup of the grated cheese. 8. Cook on low for 4 hours. 9. Serve.
urried Zucchini and Chickpea Soup 2 tbsp olive oil 1 small (2-oz) onion cut into 1/4" dice (1/2 cup) 3 medium cloves garlic, finely chopped (about 2 tbsp) 1 large (8-oz) zucchini (unpeeled), cut into 1/3" dice (about 2 cups) 2 tbsp mild curry powder, or to taste 1 1/2 cups cooked chickpeas (from one 15-oz can) 2 medium Yukon Gold, creamer or all-purpose potatoes, peeled and cut into 1/3" dice 9about 1 1/2 cups, 9 oz) 3 cups chicken broth Freshly squeezed juice from 1 small lemon (about 2 tbsp) 2 tbsp chopped fresh dill, plus extra for option garnish 3 tbsp plane yogurt for garnish Heat the oil in a large saucepan over medium heat. Add the onion and salt to taste; cook, stirring, for 3-4 minutes, until onion starts to soften. Stir in the ginger and garlic; cook for 1 minute, then add zucchini and stir to combine. Cook for 4-5 minutes, stirring occasionally, until zucchini starts to soften; reduce heat as needed so the vegetables cook but do not brown. Sprinkle in the curry powder and cook, stirring, for 1 minute. Add the chickpeas, potatoes and broth; sir to combine well. Cover and bring to a boil. Adjust heat so the liquid maintains a steady, but not vigorous, boil. Cook for 15-18 minutes or until the potatoes are tender. Remove from heat. Stir in lemon juice and dill. Taste, and adjust the seasonings as needed. Divide among individual bowls; serve with a teaspoon of yogurt on top of each portion. Garnish with additional dill if desired.
Chicken Sausage Pasta Toss 2 Tbsp of olive oil 2 cups rotini or penne pasta, uncooked 1/2 lb. of chicken sausage 2 Tbsp. Roasted Red Pepper vinegarette (Kraft makes this I think) 1 pkg. (6 oz.) baby spinach leaves (7 cups) 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained 1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese 2 Tbsp. Grated Parmesan Cheese Cook pasta as directed on package. While the pasta is going heat up oil in skillet and then brown chicken sausage on medium high heat. Add dressing, spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm. Drain the pasta. Add to skillet along with the cheeses; toss lightly.
Divorce Settlement Brisket 1 brisket, 7 lbs 3 cloves of garlic sliced in slivers Salt Ground pepper, freshly ground Paprika 1 3/4 cup of ketchup 1 cup of honey 1 envelope of onion soup mix 1 tablespoon of soy sauce 4 drops of liquid smoke 2 pounds of potatoes 1) Heat oven to 325 F. Make small slits all over the brisket , insert garlic slivers. Season all over with salt pepper and paprika to taste. Place in roasting pan. 2) Heat ketchup, honey, soup mix, soy sauce and liquid smoke in a saucepan over medium heat. Pour over brisket in roasting pan. Seal tightly with aluminum foil. 3) Cook for 4 hours. Add potatoes for the last hour; remove foil for the last 30 minutes. User avatar rosalbalopezm Junkie Posts: 2680 Joined: Tue Aug 26, 2008 8:33 pm Location: Chicagoland Top