Oven Baked Cabbage Rolls

April 26, 2013 by Leave a Comment
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Cabbage Rolls

Oven Baked Cabbage Rolls
Recipe Type: Entree
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
  • Oven Baked Cabbage Rolls
  • 12 cabbage leaves
  • 1 pound ground beef
  • 3/4 cup cooked rice
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 egg
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 cup milk
  • Sauce:
  • 1 cans (8 ounces ) tomato sauce
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 3 tablespoons sugar
  • 2 tablespoons vinegar
  • 1/2 cup water
  • 2 tablespoons cornstarch mixed with 1/4 cup cold water
Instructions
  1. Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. Combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions.
  2. Place a portion into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish.
  3. For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls. Bake covered in a preheated 350 degree oven 40 to 45 minutes. Remove rolls and discard toothpicks. Place pan with juices over medium heat and stir cornstarch and water mixture into the sauce; bring to a boil and cook and whisk until thickened. Pour thickened sauce over cabbage rolls or serve on the side.
Filed Under: Main Dishes, Recipes

Crock Pot Gumbo Recipe

April 18, 2013 by Leave a Comment
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Gumbo

Crock Pot Gumbo Recipe
Recipe Type: Entree
Cuisine: Cajun
Cook time:
Total time:
Serves: 2
Ingredients
  • 3 tablespoons flour
  • 3 tablespoons oil
  • 1/2 pound smoked sausage, cut into 1/2 inch slices
  • 2 cups frozen cut okra
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1/4 teaspoon ground red cayenne pepper
  • 1/4 teaspoon pepper
  • 1 can (14.5 ounce size) diced tomatoes, un-drained
  • 1 package (12 ounce size) frozen shelled deveined cooked medium shrimp, rinsed
  • 1 1/2 cup uncooked regular long-grain white rice
  • 3 cups water
Instructions
  1. In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. This is your Roux. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Crockpot.
  2. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.
Filed Under: Main Dishes, Recipes

Gooey Cinammon Rolls

April 17, 2013 by Leave a Comment
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Cinammon Rolls

Gooey Cinammon Rolls
Recipe Type: Breakfast
Serves: 14
Ingredients
  • 1 cup warm water
  • 2 pkg. active dry yeast
  • 1 cup warm milk
  • 1 tsp + 2/3 + 1 ½ + ¼ cup granulated sugar
  • 2 tsp salt
  • 2/3 + ½ + ½ + 2/3 cups butter, melted
  • 2 eggs, slightly beaten
  • 8 cups flour
  • 3 Tbsp cinnamon
  • 4 cups powdered sugar
  • 2 tsp vanilla
  • 6 Tbsp hot water
  • walnuts
Instructions
  1. In a small bowl mix together warm water, yeast, and 1 tsp sugar and set aside. In a large bowl, mix milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs, stir well and add to yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn onto well floured board and knead 5-10 minutes. Place in well buttered bowl, cover and let rise in warm place, free from drafts, until double in size, about 1 to 1 ½ hours. When doubled, punch down dough and let rest 5 minutes.
  2. Roll onto floured surface into a 15×20 rectangle. Spread dough with ½ cup melted butter. Mix together 1 ½ cups sugar and cinnamon, next sprinkle over buttered dough. Sprinkle with walnuts, and roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of 9×13 and 8” square baking pans with ½ cup melted butter, next sprinkle with ¼ cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in size, about 45 minutes. Bake in preheated oven at 350 degrees for 25 to 30 minutes or until rolls are nicely browned. Cool rolls slightly.
  3. Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla. Add hot water 1 Tbsp at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls and serve warm. Makes 12 to 15 large cinnamon rolls.
Filed Under: Desserts, Main Dishes, Recipes

Panda Express Chow Mein Replica Recipe

March 29, 2013 by Leave a Comment
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Panda Express Chow Mein Replica Recipe
Recipe Type: Entree
Ingredients
  • 1 tablespoon vegetable oil
  • 2 scallions, trimmed, and cut crosswise into 1/2-inch thick pieces
  • 1 1/2 cups sliced Napa cabbage
  • 1/4 cup sliced celery
  • 1/4 cup bean sprouts
  • 1/4 teaspoon granulated sugar
  • 1/2 cup chicken broth
  • 1/2 tablespoon soy sauce
  • 1 teaspoon Oriental sesame oil
  • 1/2 tablespoon cornstarch, dissolved in 1 tablespoon cold water
  • Red pepper flakes, to taste
  • 1/4 pound cooked vermicelli noodles
Instructions
  1. In a large heavy skillet heat the vegetable oil until it is hot but not smoking and in it stir-fry the scallions, cabbage, celery and bean sprouts for 3 minutes, or until the cabbage is wilted. Add the sugar, broth, soy sauce, and sesame oil and simmer the mixture, covered, for 3 minutes. Stir the cornstarch mixture, stir it into the vegetable mixture, and bring the liquid to a boil. Season to taste with red pepper flakes. Simmer until heated through and serve over noodles.

Recipe Source

Filed Under: Main Dishes, Recipes, Restaurant Replica Recipes

Taco Pie Recipe

March 25, 2013 by Leave a Comment
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Taco pie

Taco Pie Recipe
Recipe Type: Entree
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Ingredients
  • 1/4 cup butter
  • 2/3 cup milk
  • 1 package taco seasoning or homemade or Taco Bell
  • 2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 cup salsa
  • 1 cup shredded lettuce
  • 1 medium tomato, chopped
  • 1 cup sharp cheddar cheese, shredded
  • Sour cream, optional
Instructions
  1. Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoons taco seasoning.
  2. Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan. Bake for 7-10 minutes until it just BARELY turns golden brown.
  3. In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly. Pour into crust. Bake for 15 minutes, or until crust is golden brown. Let cool for 5 minutes.
  4. Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.

 

Filed Under: Main Dishes, Recipes

Cheesy Smoked Sausage and Potato Casserole Recipe

March 24, 2013 by Leave a Comment
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Cheesy Smoked Sausage Potato Cass

Cheesy Smoked Sausage & Potato Casserole Recipe!
Recipe Type: Entree
Prep time:
Cook time:
Total time:
Ingredients
  • 3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 lb Velveeta cheese, diced
  • 1/2 cup sharp cheddar cheese, shredded
  • 1 lb skinless smoked sausage (Eckrich is my favorite brand)
  • 1/8 teaspoon paprika
Instructions
  1. Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch “half moon” cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown.
  2. Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.
  3. Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).
  4. Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.
  5. Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).
  6. NOTE: You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage.

 

Filed Under: Main Dishes, Recipes

Southern Egg and Biscuits Casserole Recipe

March 24, 2013 by Leave a Comment
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Southern Egg and Biscuits

Southern Egg and Biscuits Casserole Recipe
Recipe Type: Entree
Prep time:
Cook time:
Total time:
Ingredients
  • 1 can buttermilk biscuits any brand
  • 1 lb Jimmy Dean sausage(or any brand of pork sausage)
  • 1 c shredded mozzarella
  • 1 c shredded cheddar
  • 6 eggs
  • 3/4 cu milk
  • salt & pepper to taste
Instructions
  1. Cut biscuits into six to eight pieces place in a grease 8×8 pan, brown sausage on the stove top and drain spread over the cut up biscuits, beat eggs and add milk and salt and pepper to them and pour over sausage and biscuits, sprinkle both shredded cheeses over the top and Bake.
  2. Bake in 8×8 pan at 425 for 30-35 min. Let sit 5 min.

 

Filed Under: Main Dishes, Recipes

Rosemary Pork Tenderloin

February 23, 2013 by Leave a Comment
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Rosemary Pork Tenderloin
Recipe Type: Entree
Ingredients
  • 1 tablespoon olive oil
  • 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 (1-inch) slices
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup dry white wine
  • 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • 1/2 cup cranberry chutney (such as Crosse and Blackwell)
Instructions
  1. Heat the oil in a large nonstick skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pan; saute for 5 minutes, turning once.
  2. Add wine and rosemary to pan; bring to a boil. Cover, reduce heat, and simmer for 6 minutes. Combine water and cornstarch in a small bowl. Remove pork from pan; keep warm. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Serve the pork with sauce and chutney.

Recipe Source: Cooking Light, DECEMBER 2001

Filed Under: Main Dishes, Recipes Tagged With:

Split Pea Soup

January 16, 2013 by Leave a Comment
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Split Pea SOup

Split Pea Soup

Recipe Type: Soup/Entree
Prep time: 15 mins
Cook time: 2 hours
Total time: 2 hours 15 mins
Ingredients
  • 2 1/4 cups dried split peas
  • 2 quarts cold water
  • 1 1/2 pounds ham bone
  • 2 onions, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pinch dried marjoram
  • 3 stalks celery, chopped
  • 3 carrots, chopped
  • 1 potato, diced
Instructions
  1. In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
  2. Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
  3. Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.
3.1.09

Recipe and Photo Source

 

Filed Under: Main Dishes, Recipes

Italian Sausage Soup with Tortellini

January 12, 2013 by Leave a Comment
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Italian Sausage Soup with Tortellini

Italian Sausage Soup with Tortellini

Recipe Type: Entree
Prep time: 20 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 35 mins
Ingredients
  • 1 pound sweet Italian sausage, casings removed
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 5 cups beef broth
  • 1/2 cup water
  • 1/2 cup red wine
  • 4 large tomatoes – peeled, seeded and chopped
  • 1 cup thinly sliced carrots
  • 1/2 tablespoon packed fresh basil leaves
  • 1/2 teaspoon dried oregano
  • 1 (8 ounce) can tomato sauce
  • 1 1/2 cups sliced zucchini
  • 8 ounces fresh tortellini pasta
  • 3 tablespoons chopped fresh parsley
Instructions
  1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
  2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
  3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.
3.1.09

Recipe and photo source

Filed Under: Main Dishes, Recipes
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