Recent Recipes
Page 52
Submitted by: Laura
- 3 Tbsp of flour
- 1 Tbsp steak seasoning
- 1-1 1/5 lbs beef stew meat
- 1 3/4 cups beef broth
- 1 bottle of beer
- 3-4 quartered potatoes
- 1/2 tsp thyme
- 1 bay leaf
- 1 Tbsp minced garlic
- 1 Tbsp vegetable oil
- Mix flour and steak seasoning in Ziploc bag. Add beef to bag and oat beef lightly in flour.
- Heat oil in stockpot.
- Brown beef, stirring constantly, remove from pot
- Add broth, beer, garlic, thyme, bay leaf, to pot. Bring to a boil.
- Add beef and reduce heat to low and cook for 90 minutes.
- Add potatoes. Cook for 30 more minutes.
- Remove bay leaves and serve.
Published: Wednesday, August 10th, 2011
See a list of recipes here or check out some of our suggestions:
Submitted by: Patti
- 1 Butternut squash, peeled and diced
- 2 cups vegetable broth
- 2 cup diced carrots
- 1 onion, diced
- 1 lb of spinach, diced
- 1 jar of alfredo sauce
- 1 package of lasagna noodles
- 1 package of shredded cheese, asiago and parmesan
- Preheat the oven to 375.
- In a medium saucepan, add squash and broth and bring to a boil and simmer for 10 minutes. Add the carrots and onions to the mixture. Boil again and simmer until the broth has disintegrated. Note: You want the mixture to get a little tender. Because the liquidity of the veggies varies in type and freshness, you may need to drain out the extra broth once the veggies are tender enough.
- Create the spinach and cheese layer. Mix the spinach with half of the bag of the cheese. Add in spices of your choice, recommendations include pepper and garlic salt.
- Layer the lasagna in a rectangle baking dish. Put a small portion of the alfredo sauce on the bottom of the dish and spread around. Add a layer of lasagna noodles. Top with a layer of the butternut squash/carrot/onion mixture, a layer of spinach/cheese mixture, and a layer of the alfredo sauce. Continue until you run out of ingredients, but make sure that the top layer is noodles - and read the next step so you have enough sauces left.
- On top of the layered lasagna, spread the remaining alfredo sauce and sprinkle cheese. Cover with foil and back for 40 minutes. Then take the lasagna out of the oven, remove foil, and bake for an additional 5-10 minutes, depending on your preference of toasty cheese.
- Enjoy! This goes great with a white wine and small side salad.
Published: Wednesday, August 10th, 2011
See a list of recipes here or check out some of our suggestions:
Submitted by: Patti
Perfect for a potluck! The taco seasoning is a different and interesting twist on a vegetable pizza. Be creative with the veggies you choose to use. Suggestions include: red peppers, tomatoes, zucchini, radishes etc.
- 1 tube of un-cut crescent roll pastry sheet (used for pizzas, can use a tube of crescent rolls if no others exist)
- 1 cup of cream cheese
- 1 packet of taco seasoning
- 1 cup shredded Mexican cheese
- 1/2 cup diced mushrooms
- 1/2 cup chopped broccoli
- 1/2 cup chopped cauliflower
- 1/4 cup chopped green peppers
- 1/4 cup chopped onion
- Bake the pastry sheet as instructed on the container. Let cool for 30 minutes after baking.
- Mix the cream cheese with the taco seasoning to create a spreadable mixture.
- Top the pizza! First spread the cream cheese mix across the top of the cooled pastry sheet.
- Add a layer of shredded cheese, then top with vegetables.
- Cut into finger food size portions and serve.
Published: Wednesday, August 10th, 2011
See a list of recipes here or check out some of our suggestions:
Submitted by: Caitlin
- 1 pound skinless, boneless chicken breast halves - cubed
- 2 cups frozen veggie mix
- 1/2 cup sliced celery
- 1 cup potatoes, boiled and chopped
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 (9 inch)unbaked pie crusts
- Preheat oven to 425 degrees F
- In a saucepan, combine chicken and veggies. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
- In the saucepan over medium heat, cook onions in butter until soft and translucent.
- Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk.
- Simmer over medium-low heat until thick. Remove from heat and set aside.
- Spray the inside of a casserole dish with cooking spray and line with 1 pie crust.
- Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over.
- Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.
- Cool for 10 minutes before serving.
Published: Tuesday, August 9th, 2011
See a list of recipes here or check out some of our suggestions:
