Prep Time: 10 minutes
Ingredients:
3 Tbsp. cornstarch
2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
2-1/2 tsp. crushed chicken bouillon cube
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin
Preparation:Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place. Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix. Add 1/2 cup water when you saute your mixture.
Taco Soup
1 tbsp olive oil
1-1/2 lb lean ground beef
1 cup chopped onion
1 clove garlic, minced
1 can diced tomatoes
1 can black beans, drained and rinsed
1 can tomato sauce
1 can corn with juice
3/4 cup water
2 tbsp chili powder
1-1/2 tsp salt
1 tsp ground cumin
1/2 tsp cayenne pepper or red pepper flakes
Toppings: Low-fat sour cream cheddar cheese,shredded Small corn taco shells, crumbled
Preparation:
In large heavy pot, heat oil. Add ground beef; brown well. Add onion and garlic; cook for 5 minutes. Stir in tomatoes, beans, tomato sauce, corn, water, chili powder, salt, ground cumin and cayenne pepper. Bring to boil. Reduce heat to low; cook for about 30 minutes. Taste and adjust seasonings as desired. Spoon 2 cups (500 mL) soup into each soup bowl.
Toppings: Top each serving with 2 tbsp (25 mL) sour cream, 1 tbsp (15 mL) cheese and 1 crumbled taco shell.
1-1/2 lb lean ground beef
1 cup chopped onion
1 clove garlic, minced
1 can diced tomatoes
1 can black beans, drained and rinsed
1 can tomato sauce
1 can corn with juice
3/4 cup water
2 tbsp chili powder
1-1/2 tsp salt
1 tsp ground cumin
1/2 tsp cayenne pepper or red pepper flakes
Toppings: Low-fat sour cream cheddar cheese,shredded Small corn taco shells, crumbled
Preparation:
In large heavy pot, heat oil. Add ground beef; brown well. Add onion and garlic; cook for 5 minutes. Stir in tomatoes, beans, tomato sauce, corn, water, chili powder, salt, ground cumin and cayenne pepper. Bring to boil. Reduce heat to low; cook for about 30 minutes. Taste and adjust seasonings as desired. Spoon 2 cups (500 mL) soup into each soup bowl.
Toppings: Top each serving with 2 tbsp (25 mL) sour cream, 1 tbsp (15 mL) cheese and 1 crumbled taco shell.
Tator Tot Casserole
This is a recipe that came from Kraft. If you love tater tots, you'll enjoy this recipe:
1 lb. ground beef
1 small onion, finely chopped
1 can (10-3/4 oz.) condensed cream of mushroom soup or cream of chicken
1/4 cup milk
1 cup frozen mixed vegetables
1 cup shredded cheddar cheese
1 lb. (1/2 of 32-oz. pkg.) frozen tater tots
Preheat oven to 375 degrees. Brown ground beef and onions in large skillet, stirring occasionally; drain. Pour into 2-qt. casserole dish. In a bowl, mix soup and milk; pour over meat mixture. Top with layers of vegetables, cheese and potatoes. Bake fo 45 minuntes or until potatoes are golden brown and casserole is heated through.
1 lb. ground beef
1 small onion, finely chopped
1 can (10-3/4 oz.) condensed cream of mushroom soup or cream of chicken
1/4 cup milk
1 cup frozen mixed vegetables
1 cup shredded cheddar cheese
1 lb. (1/2 of 32-oz. pkg.) frozen tater tots
Preheat oven to 375 degrees. Brown ground beef and onions in large skillet, stirring occasionally; drain. Pour into 2-qt. casserole dish. In a bowl, mix soup and milk; pour over meat mixture. Top with layers of vegetables, cheese and potatoes. Bake fo 45 minuntes or until potatoes are golden brown and casserole is heated through.
Tuna Casserole
2 cans of tuna (undrained)
2 cans of Cream of Mushroom soup
1 1/2 cups milk
1 large sliced onion carmelized in 2 tbs olive oil
2 tsp onion powder
1/2 tsp black pepper
3/4 cup cheese
1 cup crushed potato chips
1 box pasta (any kind)
Cook pasta according to directions, drain, and set aside. Saute onions in Olive oil until carmelized. Mix 2 cans of tuna, 2 cans Cream of Mushroom Soup, 1 1/2 cups milk, onion powder, & pepper. Mix well. Add tuna mix to pasta - add in the carmelized onions. Place mix in a 9x13 pan (sprayed with non-stick spray) -Top with cheese and crushed chips - bake at 375 for about 20 minutes. Serve - great with peas - roasted vegetables and a salad - reheats wonderfully in the microwave. Cost for this casserole is about $4.25 and can easily serve 5 with some leftovers for lunch the next day.
2 cans of Cream of Mushroom soup
1 1/2 cups milk
1 large sliced onion carmelized in 2 tbs olive oil
2 tsp onion powder
1/2 tsp black pepper
3/4 cup cheese
1 cup crushed potato chips
1 box pasta (any kind)
Cook pasta according to directions, drain, and set aside. Saute onions in Olive oil until carmelized. Mix 2 cans of tuna, 2 cans Cream of Mushroom Soup, 1 1/2 cups milk, onion powder, & pepper. Mix well. Add tuna mix to pasta - add in the carmelized onions. Place mix in a 9x13 pan (sprayed with non-stick spray) -Top with cheese and crushed chips - bake at 375 for about 20 minutes. Serve - great with peas - roasted vegetables and a salad - reheats wonderfully in the microwave. Cost for this casserole is about $4.25 and can easily serve 5 with some leftovers for lunch the next day.
Basic Fast Crepe batter
1 1/2 cups milk
3 eggs
1 cup of flour
1/4 tsp salt
1 tbsp sugar
mix, and let sit 10 minutes. Use one ladle at a time.
3 eggs
1 cup of flour
1/4 tsp salt
1 tbsp sugar
mix, and let sit 10 minutes. Use one ladle at a time.
Hashbrown Casserole
1kg package country fried hashbrowns
2 mushroom soup
1 large sour cream
1 onion, grated
1/2 cup melted butter
2 cups of cheese (old preferably)
Topping:
2 cups of corn flakes
1/4 cup of butter, melted
Mix top group of ingredients together
Mix topping together and add mixture to top of casserole
Bake 1 - 1 1/2 hours @ 350 (50 minutes covered so to not burn cornflake mixture)
2 mushroom soup
1 large sour cream
1 onion, grated
1/2 cup melted butter
2 cups of cheese (old preferably)
Topping:
2 cups of corn flakes
1/4 cup of butter, melted
Mix top group of ingredients together
Mix topping together and add mixture to top of casserole
Bake 1 - 1 1/2 hours @ 350 (50 minutes covered so to not burn cornflake mixture)
Sloppy Joes
INGREDIENTS
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste
DIRECTIONS
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste
DIRECTIONS
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
Fried Bratwurst, Sauteed Red Cabbage with Apples and Baby Potatoes
Taken from Sandi Richard's Fixing Dinner site:
Wash potatoes and place in a large stove-top pot with cold water. Let stand.
Remove outside leaves of cabbage. With a sharp knife, chop cabbage into small pieces. Throw into colander and rinse.
In large stovetop pot with lid, melt 2 teaspoons of butter at medium-high.
Add onion to pan and sauté.
Add chopped cabbage to pan.
Peel apples, chop and add to pan.
Combine water with vinegar, add brown sugar and bay leaves and stir. Pour liquid over cabbage mixture.
Bring mixture to a boil then cover and reduce heat to a low simmer for 25-35 minutes.
Bring potatoes to a full boil on high heat. Reduce heat to a low boil. Set timer for 15 minutes or until done.
In another large nonstick frying pan melt 1 teaspoon of butter at medium-high.
Slowly pan fry bratwurst sausages until browned and cooked through.
Ingredients:
20 – 24 new baby potatoes (or cut up 4 large potatoes)
1 x small-medium red cabbage
3 tsp butter or margarine
1 x large onion, chopped
3 x Granny Smith apples
1/2 cup water
2 tsp vinegar
2 tbsp brown sugar
2 x bay leaves
8 x Bratwurst sausages
Wash potatoes and place in a large stove-top pot with cold water. Let stand.
Remove outside leaves of cabbage. With a sharp knife, chop cabbage into small pieces. Throw into colander and rinse.
In large stovetop pot with lid, melt 2 teaspoons of butter at medium-high.
Add onion to pan and sauté.
Add chopped cabbage to pan.
Peel apples, chop and add to pan.
Combine water with vinegar, add brown sugar and bay leaves and stir. Pour liquid over cabbage mixture.
Bring mixture to a boil then cover and reduce heat to a low simmer for 25-35 minutes.
Bring potatoes to a full boil on high heat. Reduce heat to a low boil. Set timer for 15 minutes or until done.
In another large nonstick frying pan melt 1 teaspoon of butter at medium-high.
Slowly pan fry bratwurst sausages until browned and cooked through.
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