fresh tomato fusilli
February 28, 2011
makes about 4 servings
ingredients
8 oz fusilli
4 c sliced fresh mushrooms
1/4 c chopped onion
1 clove garlic, minced
1 T olive oil or cooking oil
3/4 c chicken broth
1 tsp all-purpose flour
2 c red/yellow cherry tomatoes, halved
1/4 c finely chopped prosciutto or cooked ham
2 T snipped fresh basil
1 T snipped fresh oregano
1/4 c shredded parmesan cheese
directions
- cook pasta according to package directions; drain. return pasta to pan.
- meanwhile, for sauce, in a large skillet cook mushrooms, onions, and garlic in hot oil about 5 minutes or until tender. stir chicken broth into flour; add to mushroom mixture. cook and stir over medium heat until slightly thickened and bubbly. cook and stir 1 minute more. stir in tomatoes, prosciutto/ham, basil, and oregano. pour over pasta; toss to coat.
- transfer to a warm serving dish. sprinkle with parmesan cheese.
homemade lemonade
February 27, 2011
prep time: 10 min. level: easy yield: 6-8 servings
ingredients
2 c sugar
1 c hot water
2 c fresh lemon juice (6-8 whole lemons)
1 gallon cold water
directions
- in a 1 gallon container, place sugar and hot water, and stir until sugar dissolves.
- add lemon juice and cold water to render 1 gallon. stir until well mixed.
- pour lemonade over glasses of ice.
source (who can resist paula deen?)
i can’t wait until summer…
no apples
February 27, 2011
mock apple pie
makes about 6-8 servings
ingredients
2 c water
3/4 c white sugar
2 tsp cream of tartar
30 buttery round crackers
1/2 tsp ground cinnamon
1 T lemon juice (1/2 lemon)
1 recipe pastry for a 9 inch single crust pie
for the topping
1 c crushed buttery round crackers (~12 crackers)
1/2 c packed brown sugar
1/2 tsp ground cinnamon
1/3 c butter, melted (or 5 1/3 T)
directions
- preheat oven to 425 degrees F.
- in a saucepan over medium high heat, combine the water, sugar and cream of tartar; bring to boil.
- drop in whole crackers and boil for 5 minutes. pour mixture into pie shell; sprinkle with cinnamon and lemon juice.
- mix together the crushed crackers, brown sugar, cinnamon and butter; sprinkle over pie filling.
- bake for 15 minutes and reduce heat to 375 degrees F and continue to bake for 15-20 minutes longer. serve warm.
taco paco
February 25, 2011
Taco Meat
Prep Time: 5 minutes Total Time: 15 minutes Servings: 4-6
Ingredients
1 lb ground beef
1/4 cup flour
1 T chili powder
1 tsp salt
1 T taco seasoning (hot and spicy) – use crushed red peppers if no taco seasoning available
half an onion, diced or minced
3 cloves garlic, minced
1/8 tsp cumin
1/2 c water
Directions
- Put garlic and onions into pan and cook until golden brown.
- Then mix in ground beef. Stir occasionally breaking up any large chunks.
- Mix dry ingredients in a separate bowl.
- Pour dry ingredients in with ground beef.
- Then add water and cook for 5-10 minutes or until done.
rempel family meatloaf
February 22, 2011
|
1 1/2 pounds lean ground beef
1/2 cup crushed buttery round crackers (about a dozen crackers)
3/4 cup shredded Cheddar cheese
1 (1 ounce) package dry onion soup mix
|
2 eggs, beaten
1/4 cup ketchup
2 tablespoons steak sauce
|
DIRECTIONS:
1. | Preheat oven to 350 degrees F (175 degrees C). |
2. | Stir the ground beef, crushed crackers, Cheddar cheese, and onion soup mix in a large bowl until well combined. Whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth. Mix the eggs into the meat until evenly combined, if the mixture seems too dry, add a little water. Press into a 9×5 inch loaf pan. |
3. | Bake in preheated oven until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the center, 45 to 60 minutes. |
this was also pretty good, but a little on the salty side. i’m wondering if i only use maybe 1/2 of the dry onion soup mix… or less ketchup… or less a1 sauce? and maybe use more water instead so it won’t be so dry if i used less ketchup/a1 sauce.