Recent Recipes
Page 35
- 1 pkg. garlic butter crescent rolls
- 1 tsp oil
- 1 clove garlic
- 3 stalks asparagus, thinly sliced
- 3 medium sized mushrooms, diced
- 1 Tbsp Boursin cheese (cream cheese will work also)
- 1 Tbsp milk
- 3 eggs
- 1/4 cup shredded mozzarella
- Preheat oven to 350.
- Grease the inside of muffin tin. Separate crescents into the 8 triangle pieces. Place each
- triangle in one muffin spot making sure that it mold to the inside of the tin.
- Heat oil in small skillet. Sauté garlic and then add asparagus and mushrooms. Sauté until slightly tender. Remove from heat.
- In medium bowl combine Boursin and milk. Whisk until smooth.
- Add eggs and whisk until well blended. Combine with asparagus mixture and shredded mozzarella.
- Pour mixture into crescent shells filling them close to the top.
- Bake for 15-20 minutes or until crescents are golden brown and egg mixture is cooked thoroughly. Note: Egg may not look done because it will be lighter in color due to Boursin mixture.
- I love truffle salt so I like to add 1 tsp to this recipe.
Published: Monday, December 5th, 2011
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Submitted by: Kristy
- 5 strips bacon
- 1 Tbsp vegetable oil
- 2 medium onions, diced
- 2 Tbsp cumin
- 4 cups chicken broth
- 4 cans black beans, drained and rinsed
- salt and pepper to taste
- 2 cups cooked ham, cubed
- Cook bacon in the bottom of a medium stockpot.
- When bacon has cooked, add vegetable oil and onions and cook until onions are soft.
- Remove bacon. It is no longer needed for this recipe.
- Add cumin, chicken stock and black beans. Bring to boil and simmer 20 minutes.
- Use a hand blender to puree soup mixture. Add salt and pepper to taste.
- Add ham cubes.
- Simmer for an additional 40 minutes or until soup thickens.
Published: Wednesday, November 16th, 2011
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I love cabbage rolls and I love fall treats like pumpkin. This is a perfect combination of the two!
- 1 medium pumpkin
- 1 lb ground beef
- 1/2 onion, chopped
- 1 clove garlic, minced
- 1 tsp sugar
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/4 tsp pepper
- 1 large can tomato soup
- 1 1/2 cups milk
- 2 cans diced tomatoes
- 1 cup uncooked white rice, or partially cooked brown rice
- 3 cups cabbage, shredded
- Preheat oven to 350 degrees
- Cut of a wide top to the pumpkin, discard seeds.
- Place hamburger in a large, deep skillet. Crumble and cook over medium high heat until evenly brown. Drain fat, add onion and garlic; saute slightly
- Add together beef, seasonings, soup, milk, tomatoes, and rice.
- Inside pumpkin, layer one layer of beef mixture and one layer of cabbage until pumpkin is full.
- Place lid back on the pumpkin, place on baking sheet and bake for 2 hours or until cabbage is soft.
Published: Wednesday, November 16th, 2011
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Submitted by: Kim
- 1 lb ground beef
- 1 lb rotini pasta
- 1 onion, diced
- 1 tsp garlic powder
- 1 tsp oregano
- 1 can diced tomato
- 1 can tomato paste
- 1 1/2 gallon beef bouillon
- 1 to 1 1/2 cups Parmesan cheese
- Cook ground beef, drain and set aside.
- Cook pasta, set aside.
- Saute onion in a small amount of oil, add garlic powder and oregano, add tomatoes, tomato paste and bouillon.
- Cook to boil and simmer 30 minutes. Add ground beef, parmesan cheese and noodles.
- Season with salt & pepper to taste.
Published: Friday, November 11th, 2011
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