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[moreluck]

Hamburger Gravy Recipe #15808

This is my grandmothers recipe, she was a cook in the local high school, and we used to get served this, it is simple and delicious!

40 min | 15 min prep

SERVES 8

• 1 lb ground beef
• 1 can cream of mushroom soup
• 1/2 small onion, minced
• Salt & pepper
• 1 tablespoon flour
• 1 teaspoon beef bouillon

1. In a large skillet, brown ground beef.
2. Drain well.
3. Add soup, onions and salt& pepper to taste, beef bouillon, add 1 1/2-1 3/4 can of water (using the soup can) to the mixture.
4. Stir in slowly.
5. Simmer 15 to 20 minutes.
6. Thicken gravy with the flour to the consistency you prefer.
7. Simmer 5 minutes more.
8. Serve over mashed potatoes.

 

[moreluck]

Pasta Mexicali

Serves 8
8 oz. Penne, Mostaccioli or Rotini, uncooked
1 16-oz. Can black beans, rinsed and drained
1 16-oz. Can cannellini beans, rinsed and drained
1 11-oz. Can yellow corn kernels, drained
1 cup chopped red onion
1/2 cup finely diced red bell pepper
1/4-1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley or 2 tbsp. Dried parsley
1/4 cup cider vinegar
1 tbsp. Dijon mustard
2 cloves garlic, minced
1 1/2 tsp. Ground cumin
1/2 tsp. Cayenne pepper (optional)
1/2 tsp. Black pepper
1/4 cup vegetable oil

Prepare pasta according package directions; drain. In a large bowl, combine pasta, beans, corn, onion, bell pepper, cilantro and parsley. In a separate bowl, combine vinegar, Dijon mustard, garlic, cumin, cayenne and black pepper. Slowly whisk oil into vinegar mixture. Add vinegar mixture to pasta and stir well. Serve well chilled.

 

[moreluck]

Spinach Salad


SERVES 4

• 1 lb spinach
• 8 slices bacon
• 3 eggs, hard boiled
• 5 large mushrooms, sliced
• 1/4 small red onion, finely sliced and chopped into bite sized pieces. (about 3-4 slices)
• 6 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 garlic clove
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon sugar

1. To make dressing: mix olive oil and lemon juice together. Add salt, pepper and sugar. Place whole garlic clove in the dressing mixture and allow to sit in the fidge overnight.
2. Place eggs in a pot and cover with water. Bring to a boil, then reduce to medium heat and simmer for about 7 minutes.
3. While water is boiling, fry bacon in a pan over med-low heat.
4. Heat a medium sized fry pan over medium heat with a splash of olive oil. Add mushrooms and saute for 5-7 minutes Remove and set aside.
5. Rinse eggs under cold water to cool the shell. Peel eggs and place in a small bowl. Mash with the back of a fork until crumbly. Set aside.
6. Remove bacon from pan, and pat off excess oil on a paper towol. Break into bite sized pieces. Set aside.
7. Slice and chop red onion.
8. Place spinach in a salad bowl and add red onion, bacon, egg and mushroom. Remove garlic clove from dressing and pour over salad. Toss and enjoy!

 

[moreluck]

Rib Eye.......​

Yield: Serves 8 to 12 people​

Ingredients​

• Four-six bone-in or boneless rib-eye, T-bone, and/or strip steaks cut over 1"
• Sea salt or kosher salt
• Freshly ground black pepper
• Canola oil or vegetable oil

Baste:

• 1/4 cup olive oil
• 4 Tbsp unsalted butter
• 10 crushed garlic cloves
• 1/4 cup finely chopped savory herbs such as rosemary, thyme, marjoram, oregano, and/or sage

Board Dressing:

• 6 Tbsp olive oil
• 2 Tbsp finely chopped fresh flat-leaf parsley
• Sea or kosher salt to taste
• Freshly ground black pepper to taste

Preparation​

Generously season the steaks with salt and pepper. Press in the seasoning, and dab the meat onto the board to collect any excess.
Glisten the meat with canola oil, using the first steak to brush oil onto the others.
Preheat the BBQ to medium-high.
Combine the baste ingredients in a foil pan or heatproof pan and warm on the side of the grill.
Put the meat on the well-oiled grill and cook until medium-rare (or cook to desired doneness).
Baste regularly, stacking and/or flipping the meat if the flames get out of control.
When the steaks are nicely caramelized and charred on both sides, approximately 15 to 25 minutes total, they are done. (You can check the temp with an instant-read thermometer if that is more comfortable; the steaks should register 125°friend).
Combine the board dressing ingredients.
Let the steaks rest for 2 minutes, then pour the board dressing onto a cutting board and slice the steaks, turning to coat the slices.
*When steaks come off the grill looking all charred and gorgeous, it'll be tough to resist digging in right away. But letting them rest is essential. Otherwise, a lot of the lovely, tasty juices will spill out when you slice in. ​

 

[moreluck]

SIRLOIN TIP ROAST WITH BACON
Printed from COOKS.COM

A protective layer of bacon keeps this sirloin tip roast moist throughout the cooking process. For most accurate roasting, make use of a meat thermometer inserted into the center of the thickest muscle. For 6 servings you will need:


□ 2 1/2-3 lb. Boned & tied sirloin tip roast
□ 3 sm. Cloves garlic, slivered
□ 2 tbsp. Dijon style mustard
□ 1/2 tsp. Dried thyme leaves
□ 6 slices bacon


1. Cut slits into the roast and insert slivered garlic, placing pieces evenly around the whole roast.
2. Rub with 1 tablespoon of the mustard. Sprinkle with the thyme.
3. Place on roasting rack. Top roast with the bacon, with ends covered the sides.
4. Insert meat thermometer into the thickest portion of the meat. Roast at 325 degrees until meat thermometer registers 145 degrees for rare, or 160 degrees for medium to well done.
5. Transfer meat to serving board or platter. Remove bacon and strings. Replace bacon. 6. Pour pan drippings into small skillet. Whisk in remaining 1 tablespoon mustard and heat to boiling. Continue boiling until drippings are shiny and thickened. 7. Spoon sauce over roast, slice and serve immediately. Good served with: Oven-roasted potatoes, baked mushrooms in cream and a green salad.

 

[moreluck]

Creamy Chicken & pasta Bake

What You Need!

1-1/2 cups multigrain rotini pasta, uncooked


1 small bunch broccoli, cut into florets (about 3 cups)


1 lb. Boneless skinless chicken breasts, cut into bite-size pieces


1/2 cup fat-free reduced-sodium chicken broth


2 oz. (1/4 of 8-oz. Pkg.) PHILADELPHIA Neufchatel Cheese, cubed


1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided


2 Tbsp. KRAFT Grated Parmesan Cheese



Make It!




HEAT oven to 375ºF. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min.
MEANWHILE, heat large nonstick skillet on medium-high heat. Add chicken; cook 3 min. Or until no longer pink, stirring frequently. Stir in broth; simmer 3 min. Or until chicken is done. Add Neufchatel; cook and stir on low heat 1 min. Or until cream cheese is melted. Stir in 1/2 cup mozzarella.
DRAIN pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch sq. Baking dish; cover.
BAKE 15 min. Or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. Or until melted. Let stand 5 min.

 

[moreluck]

Plagiarized Pasta & Chicken !!

Olive Garden's Healthy Chicken With PastaServing Size: 4

Ingredients:


-------- ------------ --------------------------------
8 ounces fresh pasta shells
(or 6 oz dry pasta shells)
1 1/4 pounds fresh spinach
1 pound boneless skinless chicken breast -- grilled, and
Cut into 1" cubes
4 medium garlic cloves -- chopped fine
1 teaspoon olive oil or vegetable spray
1 cup chicken broth
1/2 teaspoon nutmeg or mace
Salt -- to taste
Freshly-ground black pepper -- to taste
1/2 cup grated Parmesan cheese

Cook the spinach in the broth until tender. Drain and reserve broth.
Mash out excess liquid. Cook pasta.

Preheat a saut� pan or heavy skillet over medium heat, add the oil or
Vegetable spray and saut� the garlic, stirring constantly, until it is
White. Don't allow it to brown. Add the spinach and nutmeg or mace, salt
And pepper. Add the chicken pieces to the spinach, stir and turn and add
A small amount of the reserved cooking broth. Stir and turn the spinach
Until it is hot, adding broth as necessary.

Remove pasta and immediately drain. Add the shells into the spinach
Mixture and blend well. Serve immediately with Parmesan.

This recipe yields 4 servings.

 

[moreluck]

Easy Pasta Florentine



SERVES 4 -6

• 1 1/2 cups milk
• 1/2 water
• 1 (1 7/8 ounce) package knorr cream of spinach soup & dip mix
• 2 cups mozzarella cheese, shredded (or use Cheddar cheese)
• 1 (8 ounce) pasta (can use bow ties, ziti, penne or spaghetti)
• 1/2 cup breadcrumbs
• 1/8 cup butter, sliced

1. Combine milk, water and soup, and mix in a medium saucepan stirring constantly.
2. Bring to boil over medium-high heat and boil for 3 minutes. Remove from heat.
3. Stir in cheese untill smooth. Add pasta and toss to coat.
4. Prepare a 2-quart casserole sprayed with cooking spray and pour the prepared pasta.
5. Sprinkle with bread crumbs and butter slices on top.
6. Bake uncovered in 375ºF. Oven for 25 minutes or until lightly browned.

 

[moreluck]

Corn and Potato Chowder


SERVES 4 , 4 bowls </SPAN>

• 1 1/2 cups chopped green bell peppers
• 1 cup chopped green onion, divided (about 1 bunch)
• 2 cups frozen corn kernels
• 1 1/4 cups water
• 1 teaspoon seafood seasoning (such as Old Bay)
• 3/4 teaspoon dried thyme leaves
• 1/8 teaspoon ground red pepper
• 1 lb baking potato, cut into 1/2-inch pieces
• 1 cup half-and-half
• 1/4 cup chopped parsley
• 3/4 teaspoon salt
• 1/2 cup shredded reduced-fat sharp cheddar cheese

1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell pepper and 3/4 cup green onions, and sauté 4 minutes or until lightly browned.
2. Increase heat to high; add corn, water, seafood seasoning, thyme, red pepper, and potatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender.
3. Remove from heat, and stir in half-and-half, chopped parsley, and salt. Place about 1 1/2 cups soup in each of 4 bowls; sprinkle each with 2 tablespoons cheese and 1 tablespoon green onions.
4. The prep time is a guestimate, based on having to peel and chop the pepper and potatoes.

 

[moreluck]

Best Ever Campbell's Meatloaf


From: Campbell's Kitchen
This perfectly flavored meat loaf stays moist and delicious because it's made with Campbell's® Condensed Tomato Soup.

Ingredients:


2 pounds ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
1 envelope (about 1 ounce) dry onion soup and recipe mix
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup water

Directions:


Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.

Bake at 350°friend. for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.

Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. Serve the sauce with the meatloaf.

TIP Tip: You can substitute Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) for the Tomato Soup

 

[moreluck]

Easy Pineapple Chicken





3 lg. Chicken breasts
1/4 c. Flour
1/2 tsp. Pepper
1 can pineapple chunks
2 tbsp. Vegetable oil
1/2 cup pineapple juice
3 Tbls. Soy sauce
1 tsp. Vinegar
1 Tbls. Cornstarch

Instructions

Remove skin and any bones from chicken and cut into cubes.
Pour flour and pepper in a bowl and dredge chicken through it until covered.
Place chicken and oil in a frying and cook until golden brown.
Add pineapple and heat through for 5 minutes.
In a mixing bowl, stir together the pineapple juice, soy sauce, vinegar, and cornstarch.
Add sauce to pan and simmer for 5 minutes.

 

[moreluck]

Popeye's Dirty Rice


Cooking Directions:
-------- ------------ --------------------------------
1 pound spicy bulk breakfast sausage
1 can clear chicken broth - (14 oz)
1/2 cup long-grain rice
1 teaspoon dried minced onion

Brown sausage in skillet until pink color disappears, crumbling with fork.
Stir in broth, rice and minced onion. Simmer gently, covered, 18 to 20
Minutes or until rice is tender and most of broth is absorbed.

 

[moreluck]

Lasagne Bolognese with Spinach


For bolognese sauce:

• 1/4 cup olive oil
• 3 ounces sliced pancetta, finely chopped
• 1 medium onion, finely chopped
• 1 large carrot, finely chopped
• 1 celery rib, finely chopped
• 2 garlic cloves, chopped
• 2 pounds ground beef chuck (not lean)
• 1 1/2 cups dry white wine
• 1 1/2 cups whole milk
• 1/4 cup tomato paste
• 1 1/2 teaspoon thyme leaves

For Ricotta filling:

• 2 (10-ounce) packages frozen chopped spinach,thawed
• 2 (15-ounce) containers whole-milk ricotta
• 4 large eggs, lightly beaten
• 1/2 cup grated Parmigiano-Reggiano
• 1/2 teaspoon grated nutmeg
• 3/4 cup whole milk, divided

For assembling lasagne:

• 12 Barilla no-boil dried lasagne noodles (from 1 box)
• 1/2 cup grated Parmigiano-Reggiano

• Equipment: a 13- by 9-inch baking pan (3 inches deep)

 

[cachsux]

What?! No, No-Bama politics in this thread?

 

[moreluck]

Obama Family Chili Recipe...

http://www.huffingtonpost.com/2008/03/04/obamas-chili-recipe_n_89826.html

 

[moreluck]

Portabella Mushroom Wellingtons


ISERVES 2

• 1 (8 ounce) package white mushrooms
• 1 tablespoon butter
• 2 garlic cloves, minced
• 1 small shallot, finely minced
• 1 tablespoon dry sherry
• 1/2 teaspoon thyme
• Salt and pepper
• 2 portabella mushrooms, medium size, stems removed
• 1 sheet frozen puff pastry, thawed (from a 17.9-oz. Box)
• 1 egg, lightly beaten

1. Mince white mushrooms very finely in a food processor.
2. Melt butter over medium-high heat in a medium saucepan; add mushrooms, garlic and shallot. Cook, stirring frequently, for about 10 minutes or until most of the liquid from the mushrooms has cooked off.
3. Stir in sherry, thyme, salt and pepper. Press equal amounts of mixture onto the underside (the gill side) of each portabella.
4. Preheat oven to 375°friend and line a baking sheet with parchment paper or foil.
5. Cut pastry sheet in half; roll each piece on a lightly floured board to make slightly larger. Place portabellas, filling side down, on pastry and fold in sides to enclose, trimming any excess dough from the ends. Pinch all edges well to seal, then place seam side down on prepared pan.
6. (You may use leftover pastry to cut out decorative shapes to place on top.)
7. Brush entire surface with beaten egg and bake for 25 minutes or until golden brown.

 

[moreluck]

James Beards Mac and Cheese

Try this James Beards Mac and Cheese recipe, or post your own recipe for James Beards Mac and Cheese

1/4 c Butter
1/2 ts Tabasco, or more
1/4 c Flour
1/2 c Heavy cream
2 c Warm milk
12 oz Coarsely grated cheddar
1 ds Pepper
8 oz Macaroni, cooked and drained

Instructions
Preheat oven at 350 friend. In a heavy saucepan over low heat, melt butter. Add flour, stir with a wooden spoon for 3 minutes or until roux is frothy and taste of raw flour is gone. Gradually stir warm milk into roux. Turn up heat, stir until sauce is just at boiling point. Turn down heat, let simmer a few minutes. Add pepper and Tabasco (it brings out the flavor, so dont be shy). Stir in heavy cream and simmer briefly until flavors are blended. Stir 3/4s of the cheese into the simmering sauce until melted. Combine sauce with macaroni, pour into 2 qt dish. Sprinkle with remaining cheese, bake for 30 minutes or until bubbly and light golden. Serves 4.

 

[moreluck]

SIRLOIN TIP ROAST WITH BACON
Printed from COOKS.COM

A protective layer of bacon keeps this sirloin tip roast moist throughout the cooking process. For most accurate roasting, make use of a meat thermometer inserted into the center of the thickest muscle. For 6 servings you will need:

□ 2 1/2-3 lb. Boned & tied sirloin tip roast
□ 3 sm. Cloves garlic, slivered
□ 2 tbsp. Dijon style mustard
□ 1/2 tsp. Dried thyme leaves
□ 6 slices bacon

1. Cut slits into the roast and insert slivered garlic, placing pieces evenly around the whole roast.
2. Rub with 1 tablespoon of the mustard. Sprinkle with the thyme.
3. Place on roasting rack. Top roast with the bacon, with ends covered the sides.
4. Insert meat thermometer into the thickest portion of the meat. Roast at 325 degrees until meat thermometer registers 145 degrees for rare, or 160 degrees for medium to well done.
5. Transfer meat to serving board or platter. Remove bacon and strings. Replace bacon. 6. Pour pan drippings into small skillet. Whisk in remaining 1 tablespoon mustard and heat to boiling. Continue boiling until drippings are shiny and thickened. 7. Spoon sauce over roast, slice and serve immediately. Good served with: Oven-roasted potatoes, baked mushrooms in cream and a green salad.

 

[moreluck]

Amish Casserole

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 pound ground beef
• 1 (10-3/4-ounce) can condensed tomato soup
• 1 (16-ounce) package wide egg noodles
• 1 (10-3/4-ounce) can condensed cream of mushroom soup
• 1/2 teaspoon paprika

Instructions

1. Preheat oven to 375 degrees friend. Coat a 3-quart casserole dish with nonstick cooking spray.
   In a large skillet, heat oil over medium heat and saute onion 2 to 3 minutes. Add ground beef and cook 4 to 6 minutes, or until browned. Stir in tomato soup; set aside.
   In a large soup pot, cook noodles according to package directions; drain well and return noodles to pot. Stir in mushroom soup.
   Place half the beef mixture into the casserole dish. Add half the noodle mixture and repeat with remaining beef and noodle mixtures.
   
2. Sprinkle with paprika and bake 25 to 30 minutes, or until heated through and bubbly.

 

[moreluck]

Fettuccini With Bacon and Red Peppers



SERVES 4

• 2 tablespoons olive oil
• 1 small onion, sliced
• 2 slices bacon, chopped
• 3 garlic cloves, minced
• 1 (7 ounce) jar roasted red peppers, drained, sliced
• 1 cup frozen peas, thawed
• 1/4 cup canned chicken broth
• 12 ounces fettuccine, freshly cooked
• Salt and pepper
• 1/4 cup freshly grated parmesan cheese

1. Heat oil in heavy large skillet over medium-high heat. Add onion, bacon and garlic and cook until onion is tender and bacon is cooked, stirring occasionally, about 8 minutes.
2. Stir in peppers, peas and broth and simmer 1 minute. Transfer mixture to large bowl.
3. Add pasta and toss well. Season with salt and pepper to taste. Serve, passing grated Parmesan separately.