mushrooms
green peas
bells peppers
Thanks in advance for sharing with me!!!Looking for some one dish recipes that are a hit with your family.....?
Here are some my wife does: Hope you like them too.
Ingredients:
1 lb. lean ground beef
1 onion, chopped
2 cups frozen mixed vegetables
10 oz. can cream of mushroom soup with roasted garlic
3 cups refrigerated mashed potatoes
Preparation:
Preheat oven to 375 degrees. In heavy skillet cook ground beef and onion until beef is brown and onion is tender, stirring to break up meat, about 10 minutes. Drain well. Stir in vegetables and soup and cook until hot, about 4 minutes. Place in 9 inch pie plate. Spoon mashed potatoes over hot meat mixture. Bake at 375 degrees for 35-45 minutes until potatoes are golden brown and pie is bubbling. 6 servings
Black Bean Tortilla Casserole
2 cups Onion, chopped
1 1/2 cups Green Pepper, chopped
14 1/2 ounces Tomatoes, canned, chopped, not drained
3/4 cup Salsa
4 ounces Jalapenos, chopped
4 cloves Garlic, minced
1 teaspoon Ground Cumin
30 ounces Kidney Beans, black/red, drained
12 6 inch Corn Tortillas
2 cups Monterey Jack Cheese, shredded
2 medium Tomatoes, sliced
2 cups Lettuce, shredded
1/8 cup Green Onion, sliced
1/8 cup Black Olives, sliced
1/2 cup Sour Cream, optional
In a large skilled, combine onion, green pepper, undrained tomatoes,
salsa, jalapenos, garlic and cumin. Bring to a boil, reduce heat. Simmer,
uncovered, for 10 minutes. Stir in beans.
In a 13'; x 9'; x 2'; baking dish, spread 1/3 of the bean mixture over the
bottom of the pan. Top with half of the tortillas, overlapping as necessary, and
half of the cheese. Add another 1/3 of the bean mixture, then remaining
tortillas and bean mixture.
Cover with foil and bake at 350 degrees F for 30-35 minutes or until
heated through.
Sprinkle with remaining cheese and let stand 10 minutes. Top with
tomato slices, lettuce, green onion, and olives. Cut into squares to serve.
Serve with sour cream.
Fritos Chili Casserole
2 1/2 to 3 C. Fritos (or other brand) corn chips
1 large onion, chopped
2 1/2 C. chili (or 1 19-ounce can)
1 C. grated Cheddar cheese
Place half the corn chips in a baking dish. Sprinkle with all the
chopped
onions and half the cheese. Top with all the chili, then the rest of
the
corn chips and cheese.
Bake in a 350掳F. oven for 15 to 20 minutes, or until cheese is bubbly.
Chicken and Dumplings
4 pounds chicken parts
1 cup all-purpose flour, seasoned with salt and pepper
2 tablespoons unsalted butter
1 tablespoon vegetable oil
6 leeks (white and pale green parts only), sliced thin crosswise and washed thoroughly (about 2 cups)
6 shallots, sliced thin (about 1 cup)
6 carrots, peeled, halved lengthwise, and sliced
2 celery ribs with leaves, sliced
1 small bay leaf
1/2 teaspoon dried thyme, crumbled
3 1/2 cups low-salt chicken broth
1/2 cup apple cider or juice
For dumplings
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons minced fresh parsley
1 cup plus 3 tablespoons half-and-half
1 cup green peas, defrosted if frozen
Dredge chicken parts in seasoned flour, shaking off excess, and put on a rack.
In a large heavy kettle melt butter with oil over moderately high heat until foam subsides and brown chicken in batches (do not crowd), transferring it to a plate as done, about 5 minutes on each side.
Stir in leeks and shallots and cook 3 minutes, scraping the bottom and stirring occasionally. Stir in carrots, celery, bay leaf, and thyme and cook 3 minutes. Stir in broth, cider, and chicken and bring liquid to a boil. Reduce heat and simmer, covered partially, until chicken is cooked through, 10 to 15 minutes.
Make dumplings while chicken is cooking:
Into a bowl sift together flour, cornmeal, baking powder, and salt and stir in dill. With a fork stir in half-and-half until dough is just blended.
With a large soup spoon scoop out 12 dumplings and arrange over chicken mixture. Simmer chicken and dumplings, covered, 9 minutes. Sprinkle in peas and cook until dumplings are done, about 3 minutes more. (Dumplings are done when a wooden pick inserted in center comes out clean.) Discard bay leaf.Looking for some one dish recipes that are a hit with your family.....?
Farfalle with Fresh Tomatoes, Wine, Olives and Golden Raisins
6 tablespoons extra-virgin olive oil, divided
1 cup julienned red onion
1 tablespoon minced garlic
2 cups peeled, seeded, and diced tomatoes
3/4 cup sliced olives, such as kalamata
1/2 cup golden raisins
1/2 cup dry white wine
2 tablespoons drained capers
1/2 teaspoon crushed red pepper flakes, or to taste
Kosher salt and freshly ground black pepper
3/4 pound farfalle or other dry pasta
1/4 cup freshly chopped basil leaves
1/2 cup crumbled feta cheese, for garnish
Heat 2 tablespoons of the olive oil in a large skillet or saucepan and cook the onions and garlic until very tender, 6 to 8 minutes. Add the tomatoes, olives, raisins, white wine, capers, and crushed red pepper flakes and cook until the tomatoes have broken down slightly and the sauce is slightly thickened,7 to 10 minutes. Add kosher salt and black pepper, to taste, and set aside to keep warm.
Bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid, and place the pasta in a large mixing bowl along with the hot pasta sauce and the basil. Toss to combine, adding pasta cooking water 1 or 2 tablespoons at a time to thin the sauce, if necessary. Serve the pasta in shallow bowls, drizzled with the remaining olive oil and garnished with the feta cheese.
Yield: 4 to 6 servings
Tomatoes and Bacon Pasta
鈥?2 tablespoons kosher salt
鈥?16 ounces spaghetti pasta
鈥?1 pound thick-cut bacon or pancetta, chopped
鈥?3 tablespoons extra-virgin olive oil
鈥?1 cup red onion, diced
鈥?1 teaspoon red chili flakes
鈥?3 tablespoons garlic, minced
鈥?2 cups Roma tomatoes, diced
鈥?1/4 cup red wine
鈥?4 tablespoons basil,
鈥?1/4 cup freshly grated Parmesan
鈥?Salt and freshly ground black pepper
Directions
In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
Drain pasta and add to the tomato mixture pan. Add basil and bacon to mixture Add basil and bacon. Toss, add parmesan and salt and pepper to taste.
BOBOTIE
1 slice white bread, 3cm thick, broken into small bits
1 cup milk
2 T butter
2 T oil
1 kg coarsely ground lean lamb or beef
1 1/2 cups finely chopped onion.
2 T curry powder
1 T brown sugar
1 t salt
1/2 t freshly ground black pepper
1/4 cup strained fresh lemon juice
3 eggs
1 cooking apple, peeled, cored and finely grated
1/2 cup seedless raisins
1/4 cup blanched almonds, coarsely chopped
4 small fresh lemon leaves, or bay leaves
Preheat the oven to 180 degrees celsius.
Combine the bread and milk in a small bowl and let the bread soak for 10 mins.
In a heavy saucepan, melt the butter over moderate heat.
When the foam subsides, add the oil, then the onions, stirring frequently.
Cook the onions until soft.
Add the curry powder, sugar, salt and pepper, and stir for 2 mins.
Add the lamb to the spices and stir.
When browned, stir in the lemon juice and bring the mixture to the boil.
Drain the bread in a sieve set over a bowl and squeeze completely dry.
Reserve the drained milk.
Then add the bread, one of the eggs, the apple, raisins and almonds to the lamb.
Stir or beat the mixture with a wooden spoon until the ingredients are well combined.
Taste for seasoning and add more salt if desired.
Pack the lam mixture loosely into an ovenproof baking dish.
Tuck the lemon, orange or bay leaves beneath the surface of the meat.
With a whisk beat the remaining 2 eggs with the reserved milk until they froth.
Pour this mixture slowly and evenly over the meat and bake the bobotie on the middle rack of the oven for 30 minutes until the surface has browned and feels firm to the touch.
