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Hungarian Goulash
"Flank steak, also known as London Broil, sauteed with onion and fragrant herbs, then simmered with potatoes."

INGREDIENTS:
2 tablespoons butter
2 large onions, diced
2 pounds flank steak
1/8 teaspoon caraway seed
1/4 teaspoon dried marjoram
1 clove garlic, minced
5 tablespoons paprika
2 cups water
4 large potatoes, peeled and
cubed
salt and pepper to taste

DIRECTIONS:
1.Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.2.Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.

 

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Alfredo Sauce Supreme

Ingredients

1 tb Olive oil; (up to 2)
1/2 c Butter
2 Cloves garlic; pressed
(up to 1/2 c Whipping cream; or half andhalf
1 pk (8 oz) cream cheese; cut up
1/8 c Milk; optional
2/3 c Fresh Parmesan cheese;

Instructions:

In a large sauce pan lightly cook the garlic (DO NOT BROWN) . Add the cheeses, butter, cream and milk, whisking constantly until smooth. If the sauce is too thick, you may want to add a little milk. Toss fettucini lightly with sauce, coating well. This recipe is easily doubled, tripled, or whatever for large crowds and any leftover sauce freezes well. This recipe is enough sauce for about 1/2 to 3/4 pound (before cooking) of fettucini and will serve 3 or 4 as a side dish

 

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Grandma's Brisket

INGREDIENTS:

1 (3 pound) beef brisket
1 cup ketchup
1 (1 ounce) package dry onion
soup mix
1 (12 fluid ounce) can or bottle
ginger ale
3 carrots, cut into 1 inch pieces
(optional)
1 small onion, sliced (optional)
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.Preheat the oven to 375 degrees friend (190 degrees C).2.Place the brisket in a roasting pan fat side up. In a medium bowl, stir together the ketchup, soup mix and ginger ale; pour over the brisket. Arrange carrots and onion around the edge of the roast if using. Cover the roast with a lid or aluminum foil.3.Bake for 2 hours in the preheated oven. Remove the cover, and cook for 1 more hour. Let stand for a few minutes before slicing and serving.

 

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Texas Rice

INGREDIENTS:
6 slices bacon
2 cups uncooked long grain
white rice
4 cups water
1 1/2 pounds ground beef
1 onion, chopped
1/2 green bell pepper, seeded
and chopped
1 (28 ounce) can peeled and
diced tomatoes
1 1/2 teaspoons salt
1/4 teaspoon ground black
pepper
1 1/2 cups shredded Cheddar
cheese
DIRECTIONS:
1.Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover and simmer for 20 minutes.2.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside. Add ground beef, green pepper, and onion to the skillet; cook over medium-high heat until the beef is evenly browned. Drain excess grease, and season with salt and pepper.3.Preheat the oven to 400 degrees friend (200 degrees C). Place beef and cooked rice into a 9x13 inch baking dish. Stir in the tomatoes, bacon and reserved drippings, mixing until everything is well blended. Spread the shredded cheese over the top.4.Bake for 30 minutes in the preheated oven, until cheese is bubbly, and the center is heated through.

 

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Double Cheese Casserole

"This is similar to lasagna. The cheeses are cream cheese and cottage cheese, which enables you to control the fat content without cutting on flavor. Garnish with some grated Parmesan cheese, if desired."
INGREDIENTS:
1 (12 ounce) package
uncooked egg noodles
1 pound lean ground beef
1 large onion, diced
1 (15 ounce) can tomato sauce
4 ounces cream cheese
12 ounces cottage cheese
1 (8 ounce) container sour
cream
salt and pepper to taste
DIRECTIONS:
1.Preheat oven to 350 degrees friend (175 degrees C).2.Cook egg noodles according to package directions.3.While noodles are cooking, brown the ground beef and onion in a large skillet over medium high heat. Reduce heat to low, add the tomato sauce, stir well, and let simmer for 1 minute. Add the cream cheese and cottage cheese, stirring together until well blended. Then stir in the egg noodles and sour cream until all ingredients are well mixed. Pour into a 2 quart casserole dish.4.Bake at 350 degrees friend (175 degrees C) for 30 minutes. Season with salt and pepper to taste.

 

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French Onion Soup

1/4 cup (1/2 stick) butter
6 onions (about 3 pounds), sliced
6 garlic cloves, sliced
1/2 cup red wine
3 cups canned low-salt chicken broth
3 cups canned beef broth
1 teaspoon Dijon mustard
4 sourdough bread slices, toasted
1 cup grated Swiss cheese
1/2 cup grated Parmesan

Melt butter in heavy large saucepan over medium heat. Add onions and garlic and sauté until very tender and brown, about 45 minutes. Add wine and simmer until reduced to glaze, about 3 minutes. Stir in chicken broth, beef broth and mustard. Simmer 20 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate. Return soup to simmer before continuing.)
Preheat broiler. Ladle soup into broiler proof bowls. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.

 

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Polish Cabbage and Noodles (Kluski Kapusta Po)

1 head of cabbage, washed and sliced
1 medium to large onion, peeled and sliced
6-7 cloves of garlic, chopped fine. (We like a lot
of garlic-you may use less if you aren't a fan)
1 Tbs caraway seeds
1/2 stick of butter
1 12 oz container of sour cream
1 16 oz bag of wide egg noodles
salt and pepper to taste

In large frying pan melt butter. Add onions, garlic and caraway
seeds. Stir with wooden spoon. Let cook for 5-7 minutes, till
onions are translucent. Add cabbage. Mix in cabbage. Cover
and remove from heat. Stir occasionally. In large pan, boil 2
qts of water with. Add egg noodles. Stir egg noodles to stop
them from sticking. Check tenderness of egg noodles. Drain
and put back into large pot. Add cabbage mixture to egg noodles
and mix well, add sour cream and mix even more. Salt and pepper
to taste

 

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Kielbasa & Pasta

2 cups penne pasta
1-2 tsps. oil
1 pkg. reduced fat kielbasa, sliced
1 med. onion, sliced
1 green bell pepper, sliced
1 (14.5 oz.) can tomatoes with oregano & basil
salt & pepper

Boil pasta according to pkg. directions. Drain and set aside. Add oil to a large skillet over med-hi heat and add kielbasa cooking until golden brown on both sides. Add onions and green pepper and cook 'til veggies start to soften. Add tomatoes, salt & pepper. Bring to a boil and simmer 10 mins. Toss with pasta and serve.

 

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Baked Salmon

Ingredients

1 1/2lbs.(approx.) skinless salmon fillet, cut into 4 pieces
2large onions, very thinly sliced
1tsp.olive oil
1/2tsp.fresh thyme leaves or 1 pinch dried thyme
1/4cupwhite wine, dry vermouth or apple cider
2lemons, scrubbed and very thinly sliced
Preparation Cook: under 30 minutes

1. Preheat oven to 450 degrees friend. Heat oil in an ovenproof skillet set over medium heat. Add onions and cook, stirring often, until soft and translucent, about 10 minutes. Stir in thyme and wine, vermouth or apple cider. Season with a little salt and pepper.
2. Set salmon fillets on top of onions. Lay lemon slices over all. Bake until the salmon is cooked through, about 12 minutes depending on the thickness of the fillets.
3. Discard lemon slices. Serve salmon on the onions.

 

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Chef Lou's Potato Soup

1/2 lb bacon, chopped
1 stalk celery, diced
1 yellow onion, chopped
3 garlic cloves, minced
8 potatoes, peeled and cubed
5 cups chicken broth (or enough to cover potatoes)
3 tablespoons butter
4 cups heavy cream
1 cup parmesan cheese
1 cup cheddar cheese
2 green onions, minced for garnish
salt and pepper

1. In a Dutch oven, cook the bacon over medium heat until done. Remove from pan and set adise. Drain off all but 1/4 cup of bacon grease.
2. Saute celery and onion in bacon grease until onion begins to turn clear. Add garlic and continue cooking for 1-2 minutes. Add cubed potatoes and toss to coat. Saute for 3-4 minutes. Add enough chicken broth to just cover the potatoes. Add heavy cream. Cover and simmer until potatoes are tender.
3. Add Parmesan, cheddar cheese, and butter and stir until melted. Puree some if desired for thickening. Garnish with green onion and bacon crumbles.

 

[moreluck]

Creamy Chicken Stroganoff

Ingredients -
4 skinless, boneless chicken breasts (4 ounces each)-
1 tablespoon olive oil-
1/2 teaspoon garlic powder-
1/4 teaspoon pepper-
1 (29 ounce) can tomato sauce-
1 (4 ounce) can sliced mushrooms, drained-
1 1/2 cups low fat sour cream-
8 ounces egg noodles-
1 bunch (about 6-8) green onions, sliced

Directions
1.Pound chicken to 1/4 inch thickness. Cut into thin strips. Heat oil in a large skillet over medium heat. Add chicken, saute for 5 minutes.
2.Sprinkle chicken with garlic powder and pepper. Stir in tomato sauce and mushrooms. Simmer over low heat for 4 minutes.
3.Remove skillet from heat. Add sour cream. Simmer over medium-low heat for about 5 minutes, do not boil. Meanwhile, cook noodles according to package directions.
4.Place hot noodles on serving platter. Spoon chicken mixture over noodles. Sprinkle with green onions. Serve immediately.

 

[moreluck]

Crockpot Pork Tenderloin

1 (2 lb) pork tenderloin
3 Tablespoons of minced garlic
1 (1 ounce) package of dry onion soup mix
3 Tablespoons soy sauce
1 cup of water
Freshly ground black pepper to taste
3/4 cup of red wine


Place port tenderloin in a slow cooker with the contents of the soup
packet. Pour water, wine and soy sauce over the top, turning the pork
roast to coat. Carefully spread garlic over the port, leaving as much
on top of the roast during cooking as possible. Sprinkle with the
pepper, cover and cook on low setting for 4 hours. Serve with cooking
liquid on the side as au jus.

 

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Black Pepper and Lime Oven Fries

1 1/2 pounds small potatoes, cut into wedges
3 tablespoons extra virgin olive oil
sea salt
freshly ground pepper
1 lime
1/3 cup Parmesan cheese, grated


Preheat oven to 375, oven racks in the middle.
In a medium bowl toss the potato wedges with the olive oil, a few big pinches of sea salt and five or six cranks of the pepper grinder. Arrange the potatoes cut side down on a baking sheet. Place in the oven for 30-35 minutes, tossing the potatoes with a metal spatula half way through.
While the potatoes are baking, zest the lime and cut it into a few wedges.
When the potatoes are cooked through, remove them from the oven, taste, and adjust the seasoning. Add more salt and pepper to taste (don't skimp on the pepper!). Serve in a big shallow bowl, or on a platter, drizzled with lime juice and dusted with the lime zest and Parmesan.

 

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Bacon-wrapped chicken

6 boneless skinless chicken breast halves
1 carton (8 ounces) whipped cream cheese with onion and chives
1 tablespoon butter or margarine, cubed
Salt to taste
6 bacon strips

Flatten chicken to ½-inch thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, in a greased 13-inch x 9-inch x 2-inch baking pan.
Bake, uncovered, at 400 degrees for 35-40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp.

Yield: 6 servings.

 

[moreluck]

Cherry Bomb Chicken

1/2 cup light soy sauce
1 (10 ounce) jar cherry preserves
3 garlic cloves, minced
1/4 cup dijon-style mustard
1 teaspoon hot pepper sauce (to taste)
4-5 lbs chicken parts, rinsed and patted dry
green onions, sliced lengthwise

1. In small saucepan, mix soy sauce, preserves, garlic and mustard. Stir over med heat just until preserves are melted and mix is well blended. Season to taste with hot pepper sauce. Cool.
2. Arrange chicken in single layer in baking dish just large enough to hold pieces. Pour sauce over all and turn to coat evenly. Cover and refrigerate at least 2 hours or up to 1 day.
3. Lift chicken from marinade, collecting remaining marinade in small bowl. Grill chicken over med coals until done, about 25 min, turning frequently and basting with additional marinade. Garnish with green onions.

 

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Easy Tuna Casserole
INGREDIENTS:
3 cups cooked macaroni
2 (6 ounce) cans tuna, drained
1 (10.75 ounce) can
condensed cream of chicken
soup
1 cup shredded Cheddar
cheese
1 1/2 cups French fried onions(from a can)
DIRECTIONS:
1.Preheat oven to 350 degrees friend (175 degrees C).2.In a 9x13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese.3.Bake at 350 degrees friend (175 degrees C) for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.

 

[moreluck]

Tuna & Green Bean Salad

1 1/2 pounds slender green beans, trimmed, halved crosswise
3 teaspoons salt, plus more to taste
2 large red potatoes, diced
1/3 cup freshly squeezed lemon juice
2 garlic cloves, finely chopped
1/3 cup extra-virgin olive oil
1 teaspoon dried oregano
3/4 teaspoon freshly ground black pepper
8 ounces cherry tomatoes, halved
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
9 ounces canned tuna packed in oil, drained

Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes. Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel. Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel.

In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.

 

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Southwest Pasta & Beans

8 ounces Wagon wheel pasta (spirals work well also)
1 can (14.5 oz) Stewed tomatoes undrained
1 tablespoon Olive oil
1 jar (16 oz) Enchilada sauce
1 cup Poblano chile diced and seeded (about 2 chiles)
1 can (15 oz) Pinto beans drained and rinsed
1 medium Onion chopped
8 ounces Monterey jack cheese grated
1/2 teaspoon Chipotle chile powder (or use most of a 7oz can of chipotle sauce)5 tablespoons Fresh cilantro chopped
6 cloves Garlic minced or pressed


1. Preheat oven to 350F.
2. Cook pasta according to package directions, drain, and set aside.
3. Heat the oil in a large skillet over medium-high heat. Add poblano and onion; saute 5 minutes or until tender. Add chile powder and garlic; saute 2 minutes. Stir in tomatoes and enchilada sauce; bring to a simmer. Cook 5 minutes, stirring occasionally. Stir in beans; remove from heat. Add pasta to tomato mixture, tossing well to combine. Spoon pasta mixture into an 11x7 inch lightly oiled baking dish; sprinkle evenly with cheese. Bake at 350 for 20 minutes or until cheese melts and begins to brown. Top each serving with 1 tablespoon cilantro if desired.

 

[moreluck]

Aunt Merle's Chicken-Fried Steak Recipe #204778

My grandmother's sister got this recipe from her mother-in-law...almost 70 years ago! I have not found a chicken-fried steak recipe that compares. The combination of the vinegar and sugar just gives it the perfect flavor. As a bonus, I always use the leftover seasoned flour to make my gravy. This was originally written for use in an iron skillet, but any heavy skillet will do. This steak, with white rice and milk gravy, has been my favorite meal since childhood!
by Leslie
6-8
servings
30 min 10 min prep

2 lbs cube steaks or round steaks, that have been tenderized 1 tablespoon sugar 1 1/2 teaspoons salt 1/2 cup warm water 3 tablespoons vinegar 3/4 cup flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup vegetable oil (for frying)

1. Combine the first 4 ingredients (the vinegar, sugar, salt and water) in a small bowl.
2. Dip each piece of steak in the water mixture.
3. Mix the 1/2 teaspoon of salt and the pepper with the flour.
4. Dredge each piece of steak in the seasoned flour and place in hot skillet with at least 1/4 inch deep oil.
5. Turn to medium heat and brown each side.
6. Each side is done when you can turn it and it will turn loose from the skillet and the brown stays intact (approximately 8-10 minutes).
7. Immediately transfer to platter lined with absorbent paper towels to soak up excess oil; cover with foil to keep warm while cooking rest of steaks and/or making milk gravy.

 

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Mostaccioli (tastes like lasagne)

1 lb uncooked mostaccioli pasta or tubular pasta
1 1/2 lbs bulk Italian sausages
28 ounces meatless spaghetti sauce
1 egg, beaten
1 (15 ounce) carton ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated romano cheese

1. Cook pasta according to package directions, drain. Crumble sausage into Dutch oven. Cook over medium heat until no longer pink; drain. Stir in the spaghetti sauce and pasta. In a bowl, combine the egg, riccota cheese and mozzarella cheese.
2. Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with the cheese mixture and remaining pasta mixture. Cover and bake at 375 degrees for 40 minutes. Uncover; top with Romano cheese. Bake 5 minutes longer or until heated through.