This is my mom's easy, fast version of Goulash.
Elbow noodles - cooked and drained
1 can stewed tomatoes (don't drain)
1 can cream of mushroom soup0
1 can mushrooms
1 pound hamburger - cooked and drained
onion (to taste)
worcheshire sauce (to taste, I usually add about a tbsp)
Mix ingredients together and serve.
Monday, May 19, 2008
Sweet and Sour Ribs
1 c catsup
1 c water
1/4 c brown sugar
1/4 c worceshire sauce
1/4 c vinegar
1 tbsp celery seeds (optional)
1 tsp chili powder
1 tsp salt
1/8 tsp pepper
few drops of tabasco
Mix ingredients in saucepan; heat and mix throughly
Cook meat (cover with tin foil); drain fat; put sauce on; heat for 20 minutes uncovered.
1 c water
1/4 c brown sugar
1/4 c worceshire sauce
1/4 c vinegar
1 tbsp celery seeds (optional)
1 tsp chili powder
1 tsp salt
1/8 tsp pepper
few drops of tabasco
Mix ingredients in saucepan; heat and mix throughly
Cook meat (cover with tin foil); drain fat; put sauce on; heat for 20 minutes uncovered.
Mom's Cheesey Manicotti
1 package (15 oz) whole milk ricotta cheese
3/4 c parmesan cheese, shredded and divided
1/2 c seasoned dry bread crumbs
1/4 c minced fresh parsley
1 egg
3 c mozzarella cheese, shredded and divided
1 jar (28 oz) spaghetti sauce
1 package manicotti shells, cooked and drained
In a bowl, combine ricotta cheese, 1/2 c parmesan cheese, bread crumbs, parsley and egg. Stir in 2 cups mozzarella. Spread 1/2 c spaghetti sauce on bottom of 13x9x2 baking dish. Spoon 1/4 c cheese mixture into each manicotti shell (if you have a problem getting the mixture into the middle of the shell, what I do is cut the noodle, fill it, and place the cut on the bottom so it stays close); place in baking dish. Pour remaining spaghettis sauce over manicotti; sprinkle with cheeses. Bake at 375 for 30 minutes or until cheese is melted and sauce is bubbly.
3/4 c parmesan cheese, shredded and divided
1/2 c seasoned dry bread crumbs
1/4 c minced fresh parsley
1 egg
3 c mozzarella cheese, shredded and divided
1 jar (28 oz) spaghetti sauce
1 package manicotti shells, cooked and drained
In a bowl, combine ricotta cheese, 1/2 c parmesan cheese, bread crumbs, parsley and egg. Stir in 2 cups mozzarella. Spread 1/2 c spaghetti sauce on bottom of 13x9x2 baking dish. Spoon 1/4 c cheese mixture into each manicotti shell (if you have a problem getting the mixture into the middle of the shell, what I do is cut the noodle, fill it, and place the cut on the bottom so it stays close); place in baking dish. Pour remaining spaghettis sauce over manicotti; sprinkle with cheeses. Bake at 375 for 30 minutes or until cheese is melted and sauce is bubbly.
Sweet n Sour Pork Chops
4 tbsp soy sauce
1/2 brown sugar
8 oz. pineapple juice
1/3 c vinegar (white)
2 tbsp corn starch
pork chops
rice
Mix together ingredients in a sauce pan (except for chops and rice) in a saucepan and cook sauce until it thickens, which is about 8-10 minutes. Pour over chops and cook at 400 degrees for about 40-60 minutes. (40 if thawed...60 if frozen) Serve with rice.
I love to put the sauce over the rice. This was one of my favorite recipes of my mom's.
1/2 brown sugar
8 oz. pineapple juice
1/3 c vinegar (white)
2 tbsp corn starch
pork chops
rice
Mix together ingredients in a sauce pan (except for chops and rice) in a saucepan and cook sauce until it thickens, which is about 8-10 minutes. Pour over chops and cook at 400 degrees for about 40-60 minutes. (40 if thawed...60 if frozen) Serve with rice.
I love to put the sauce over the rice. This was one of my favorite recipes of my mom's.
Sunshine Sandwiches
Ingredients:
eggs whites- boiled, peeled and cut*
egg yolks - boiled, separated and smashed (with fork)
square of butter
flour (1/2 -3/4 c)
2-3 cups milk
toast
salt and pepper
*You will want 2 eggs per person
Melt the square of butter in a skillet. Add flour until paste. Add milk slowly. Cook until boiling and thickened. Add the eggs whites. Season with salt and pepper to taste. Serve over toast with a dash of yolk on top.
We grew up eating this for Easter breakfast every year. It is a great way to use all those hard boiled eggs.
eggs whites- boiled, peeled and cut*
egg yolks - boiled, separated and smashed (with fork)
square of butter
flour (1/2 -3/4 c)
2-3 cups milk
toast
salt and pepper
*You will want 2 eggs per person
Melt the square of butter in a skillet. Add flour until paste. Add milk slowly. Cook until boiling and thickened. Add the eggs whites. Season with salt and pepper to taste. Serve over toast with a dash of yolk on top.
We grew up eating this for Easter breakfast every year. It is a great way to use all those hard boiled eggs.
Two Cheese Linguine
1 package (7 ounces) linguine
2 tbsp butter or marg.
3 tbsp all purpose flour
1/4 tsp salt
1/8 tsp pepper
1 1/2 c milk
3/4 c shredded mozzarella cheese (I usually add at least 1 cup)
1/4 c shredded parmesan cheese
2 tbsp lemon juice
Cook linguine according to package directions. Meanwhile in a skillet over low heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; boil and stir for 2 minutes or until thickened. Remove from heat. Combine cheeses; toss with lemon juice. Add to the sauce; stir until cheese begins to melt. Drain linguine; add the cheese sauce and toss to coat.
I have also added:
chicken
garlic
mushrooms
2 tbsp butter or marg.
3 tbsp all purpose flour
1/4 tsp salt
1/8 tsp pepper
1 1/2 c milk
3/4 c shredded mozzarella cheese (I usually add at least 1 cup)
1/4 c shredded parmesan cheese
2 tbsp lemon juice
Cook linguine according to package directions. Meanwhile in a skillet over low heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; boil and stir for 2 minutes or until thickened. Remove from heat. Combine cheeses; toss with lemon juice. Add to the sauce; stir until cheese begins to melt. Drain linguine; add the cheese sauce and toss to coat.
I have also added:
chicken
garlic
mushrooms
Saturday, May 17, 2008
Italian Cheese Bread
Dough:
2 1/2 c all-purpose flour
1 tsp salt
1 tsp sugar
1 tbsp quick-rise yeast
1 c warm water (120-130 degrees)
1 tbsp veg. oil
Topping:
1/4-1/3 c prepared Italian salad dressing
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp dried oregano
1/4 dried thyme
dash pepper
1 tbsp grated parmesan cheese
1/2 c shredded mozzarella cheese
In a bowl, combine the first four ingredients. Combine water and oil; add to flour mixture. Add additional flour if needed to form a soft dough. Turn onto a floured surface; knead for 1-2 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes. Punch the dough down; place on a greased 12 inch pizza pan and pat into a 12 inch circle. Brush with salad dressing. Combing the seasonings; sprinkle over top. Sprinkle with cheeses. Bake at 450 degrees for 15 minutes or until golden brown. Serve warm.
2 1/2 c all-purpose flour
1 tsp salt
1 tsp sugar
1 tbsp quick-rise yeast
1 c warm water (120-130 degrees)
1 tbsp veg. oil
Topping:
1/4-1/3 c prepared Italian salad dressing
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp dried oregano
1/4 dried thyme
dash pepper
1 tbsp grated parmesan cheese
1/2 c shredded mozzarella cheese
In a bowl, combine the first four ingredients. Combine water and oil; add to flour mixture. Add additional flour if needed to form a soft dough. Turn onto a floured surface; knead for 1-2 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes. Punch the dough down; place on a greased 12 inch pizza pan and pat into a 12 inch circle. Brush with salad dressing. Combing the seasonings; sprinkle over top. Sprinkle with cheeses. Bake at 450 degrees for 15 minutes or until golden brown. Serve warm.
Banana Nut Bread
Recipe from the Lion House
1/2 c. margarine
1 c. sugar
2 eggs
1 c. mashed bananas (the more ripe the better)
1/4 c. milk
1 tsp lemon juice
2 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c. chopped nuts
Cream margarine and sugar together. Add eggs and beat. Add bananas, milk, and lemon juice. Sift dry ingredients and add. Add nuts. Bake in well greased 8x4x3 inch loaf pan for one hour at 350 degrees.
1/2 c. margarine
1 c. sugar
2 eggs
1 c. mashed bananas (the more ripe the better)
1/4 c. milk
1 tsp lemon juice
2 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c. chopped nuts
Cream margarine and sugar together. Add eggs and beat. Add bananas, milk, and lemon juice. Sift dry ingredients and add. Add nuts. Bake in well greased 8x4x3 inch loaf pan for one hour at 350 degrees.
Chicken Parmesan
Ingredients:
Seasoned Bread Crumbs (4C brand was recommended)
Parmesan Cheese (grated)
Mozzarella Cheese
egg
olive oil
chicken breasts
Marinara sauce (Francesco Rinaldi is my favorite)
Pasta (Garlic Basil Linguine pasta from Trader Joes is my fav.)
Place all the sauce in 13 x 9 pan. Mix the egg is a shallow bowl. Place 1/2 c Parmesan cheese and 1/2 c bread crumbs into another shallow bowl. Dip the chicken in the egg, then coat in the crumbs and cheese. Add to hot fry pan that has olive oil in it. Cook until browned on each side (does not have to be cooked through). Place the chicken on top of the sauce in the pan. Cook at 375 for 30-40 minutes or until the chicken is cooked all the way through. The last few minutes of cooking, add a little more Parmesan cheese and the mozzarella cheese to top of the chicken. Serve over pasta.
Seasoned Bread Crumbs (4C brand was recommended)
Parmesan Cheese (grated)
Mozzarella Cheese
egg
olive oil
chicken breasts
Marinara sauce (Francesco Rinaldi is my favorite)
Pasta (Garlic Basil Linguine pasta from Trader Joes is my fav.)
Place all the sauce in 13 x 9 pan. Mix the egg is a shallow bowl. Place 1/2 c Parmesan cheese and 1/2 c bread crumbs into another shallow bowl. Dip the chicken in the egg, then coat in the crumbs and cheese. Add to hot fry pan that has olive oil in it. Cook until browned on each side (does not have to be cooked through). Place the chicken on top of the sauce in the pan. Cook at 375 for 30-40 minutes or until the chicken is cooked all the way through. The last few minutes of cooking, add a little more Parmesan cheese and the mozzarella cheese to top of the chicken. Serve over pasta.
Chocolate Covered Marshmallows
Momma Reiner's Chocolate - Covered Marshmallows
*this recipe is from Kimberly Reiner of Momma Reiner's Fudge
Ingredients
Nonstick Cooking Spray
2 Tbsp plus 1/2 tsp unflavored gelatin
2 c sugar
1/2 c light corn syrup
1/2 c hot water
1/4 tsp salt
2 large egg whites
1/2 tsp pure vanilla extract
1 c cornstarch
1. Lightly spray a 9-by-13 inch glass baking dish with nonstick cooking spray. Sprinkle gelatin over a small bowl filled with 1/2 c cold water, let stand to soften.
2. In a heavy bottomed saucepan, mix together sugar, corn syrup, hot water, and salt. Place over medium heat and cook, stirring until sugar has dissolved. Continue cooking, without stirring, until mixture reaches the soft-ball stage, about 240 degrees on a candy thermometer. Removed from heat and add gelatin mixture; set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until stiff peaks form. With the mixer running, slowly add sugar mixture. Add vanilla and continue beating for 10 minutes until the mixture looks like marshmallow.
4.Transfer marshmallow mixture to prepared baking dish and spread evenly. Spray a piece of parchment paper with nonstick cooking spray and cover marshmallow. Let stand overnight.
5. Remove parchment paper and invert marshmallow onto work surface. Trim 1/4 inch from edges of marshmallow. Cut marshmallows into 1 1/2 inch squares. Pour cornstarch in a bowl; working in batches, gently add marshmallows and toss to coat.
6.Line a baking sheet with parchment paper, set aside. Working with 1 marshmallow at a time, invert skewer into a marshmallow and dip in fudge until coated on all sides, removing any excess from bottom of marshmallow, place on prepared baking sheet. Repeat process with remaining marshmallows ( you will have some marshmallows left over). Let chocolate covered marshmallows stand at room temperature overnight before serving or transferring to an airtight container for up to 3 days.
Fudge
3/4 c (1 1/2 sticks) salted butter
2 2/3 c sugar
1 can (5 ounces) evaporated milk
12 ounces semisweet chocolate, finely chopped
2 1/4 c momma Reiner's homemade marshmallow cream
1/2 tsp pure vanilla
1. Melt butter in a heavy-bottomed saucepan over med heat. Add sugar and evaporated milk; bring to a boil. Cook, stirring until mixture reaches the soft-ball stage, 234 to 240 degrees on a candy thermometer, about 6 minutes.
2. Add chocolate and stir until melted. Add marshmallow cream and vanilla; stir or blend using immersion blender, until well combined. Remove from heat; use immediately.
*this recipe is from Kimberly Reiner of Momma Reiner's Fudge
Ingredients
Nonstick Cooking Spray
2 Tbsp plus 1/2 tsp unflavored gelatin
2 c sugar
1/2 c light corn syrup
1/2 c hot water
1/4 tsp salt
2 large egg whites
1/2 tsp pure vanilla extract
1 c cornstarch
1. Lightly spray a 9-by-13 inch glass baking dish with nonstick cooking spray. Sprinkle gelatin over a small bowl filled with 1/2 c cold water, let stand to soften.
2. In a heavy bottomed saucepan, mix together sugar, corn syrup, hot water, and salt. Place over medium heat and cook, stirring until sugar has dissolved. Continue cooking, without stirring, until mixture reaches the soft-ball stage, about 240 degrees on a candy thermometer. Removed from heat and add gelatin mixture; set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until stiff peaks form. With the mixer running, slowly add sugar mixture. Add vanilla and continue beating for 10 minutes until the mixture looks like marshmallow.
4.Transfer marshmallow mixture to prepared baking dish and spread evenly. Spray a piece of parchment paper with nonstick cooking spray and cover marshmallow. Let stand overnight.
5. Remove parchment paper and invert marshmallow onto work surface. Trim 1/4 inch from edges of marshmallow. Cut marshmallows into 1 1/2 inch squares. Pour cornstarch in a bowl; working in batches, gently add marshmallows and toss to coat.
6.Line a baking sheet with parchment paper, set aside. Working with 1 marshmallow at a time, invert skewer into a marshmallow and dip in fudge until coated on all sides, removing any excess from bottom of marshmallow, place on prepared baking sheet. Repeat process with remaining marshmallows ( you will have some marshmallows left over). Let chocolate covered marshmallows stand at room temperature overnight before serving or transferring to an airtight container for up to 3 days.
Fudge
3/4 c (1 1/2 sticks) salted butter
2 2/3 c sugar
1 can (5 ounces) evaporated milk
12 ounces semisweet chocolate, finely chopped
2 1/4 c momma Reiner's homemade marshmallow cream
1/2 tsp pure vanilla
1. Melt butter in a heavy-bottomed saucepan over med heat. Add sugar and evaporated milk; bring to a boil. Cook, stirring until mixture reaches the soft-ball stage, 234 to 240 degrees on a candy thermometer, about 6 minutes.
2. Add chocolate and stir until melted. Add marshmallow cream and vanilla; stir or blend using immersion blender, until well combined. Remove from heat; use immediately.
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