Cabbage Rolls

Posted on June 21st, 2010 by Danielle.
Categories: Beef, dinner, italian, sauce, sausage.

1 head of cabbage
1 lb ground beef
1 lb italian sausage
2 cups of minute rice
1 egg
1 onion diced
Salt
Pepper
Oregano
1 jar marinara sauce

With a knife, cut out the core of the cabbage.  Place in a large pot with about 3 inches of water.  Bring to a boil and cook for 10-15 minutes or until leaves turn a little soft.  Drain water off and rinse with cool water to speed cooking process.

While cabbage is cooking prepare the 2 cups of rice.  Set off to the side.

In a bowl mix 2 lbs of meat with the 2 cups of cooked rice.  Add 1 egg, chopped onion and salt, pepper and herbs to your liking.  Mix everything well.

Seperate cabbage leaves apart and add some filling to each leaf then roll it like a burrito and put into a casserole dish that has 1/2 cup of sauce on the bottom.  Line all rolls up close togehter and pour remaining sauce over the top.

Bake covered with foil for 1 hour at 350 degrees.

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Enchiladas

Posted on June 21st, 2010 by Danielle.
Categories: cheesey, chicken, dinner, mexican, spicy.

I got this recipe from here.  It’s the same when I do it except that I like to add green chilies and black beans to my enchiladas.

Ingredients

  • 1 small onion, chopped (about a cup)
  • 2 small cloves garlic, minced
  • 12 corn tortillas
  • 2 large cans of enchilada sauce
  • Grapeseed oil, peanut oil or canola oil – a high smoke point vegetable oil
  • 2-3 cups of cooked chicken, shredded or chopped
  • 1 can black beans
  • 1 small can diced green chilies
  • Salt
  • 2 cups grated cheese (about 1/3 lb)

Method

1 Preheat the oven to 350°F.

2 Dice chicken and onion and 1/4 cup of  sauce in a pan. Saute until cooked. Sprinkle with a little salt. Set aside in a bowl.

3 Prepare the tortillas. Heat a small light skillet on med-high heat. Add a teaspoon of oil (high smoke point oil as indicated above, we use grapeseed oil) to coat the pan. Dip a tortilla in the sauce to coat the tortilla with sauce on both sides. Place the tortilla in the skillet and heat for a few seconds, until the tortilla begin to show some air bubbles. Use a metal spatula to flip to the other side for a few more seconds. Set aside on a plate. Repeat with remaining tortillas.

4. Open black beans, cheese and chilies and set to the side by the chicken.

5 Assemble the enchiladas. Use an 8×12 inch pyrex baking dish. Place a couple spoonfuls of the chicken mixture in the center of a tortilla, add some cheese, chilies and beans and roll it up. Place in the baking dish and repeat until all of your tortillas are neatly placed in rows in the casserole dish. Cover the tortillas rolls with the remaining sauce. Sprinkle with the remaining grated cheese.

6 Place in the oven and cook for 10 minutes, or until cheese is bubbly.

Use a metal spatula to serve.

Serves 4.

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Mom’s spanish rice

Posted on June 21st, 2010 by Danielle.
Categories: mexican, rice, side dish.

1/4 cup butter

1-1/2 cup minute rice
1/2 cup onion diced
1/3 cup green pepper diced
1-1/2 cup water
1 can tomato sauce 8oz
1 tsp salt
1/2 tsp prepared mustard (optional)

Melt margarine or butter in large skillet, add rice, onion and green pepper.  Cook and stir until rice is lightly browned.  Add remaining ingredients and quickly bring to a boil.  Reduce heat and simmer five minutes.  Remove from burner and let stand five mintues.  Fluff with a fork and serve.

You can also add chunky salsa and green chilies while cooking if you’d like.

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Meatloaf

Posted on June 21st, 2010 by Danielle.
Categories: Beef, dinner, ground beef.

I got this recipe from some website and didn’t write it down.  Let me know if this is yours.  It was yummy.

Meatloaf:

1 lb ground beef
1/2 cup dry breadcrumbs
1 onion, finely chopped
1 tsp. curry powder
1 egg lightly beaten
1/4 cup water
1/4 cup milk

Sauce:

1/2 cup water
1/2 cup tomato sauce
1/2 cup worcestershire sauce
1/4 cup brown sugar
2 Tbs. lemon juice
2 Tbs. white vinegar
2 Tbs. butter
1 tsp instant coffee

Preheat oven to 350 degrees.  Lightly grease a baking dish.

In a large bowl, combine breadcrumbs, onion, parsley 7 curry.  Add egg, water and milk.  Season to taste.  Add meat and mix together until well combined.

Shape meat mixture into a loaf.  Place in dish and bake for 30 minutes.  Remove from the oven and pour off the fat.

Put all sauce ingredients in a medium saucepan.  Bring to a boil while stirring.  Reduce heat and simmer for 5 minutes.

Pour sauce over loaf.  Bake for a futher 40-45 minutes basting frequently with sauce.  Serve sliced, hot or cold.

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Nane’s Clam sauce

Posted on June 21st, 2010 by Danielle.
Categories: clam, italian, sauce.

2 cans chopped clams
1 stick butter
3 cloves garlic
1 cup milk
2 Tbs. flour
parsley
Parmesan cheese
Salt
Pepper

Saute garlic in 1 stick of butter until soft.  Add only juice from the clams and milk.  Bring to a boil & add flour to thicken.  Add clams and simmer for 10-15 minutes.  Season with chopped parsley, cheese and salt and pepper. (If sauce is too thick, add more milk.)

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Nane’s spagetti sauce

Posted on June 21st, 2010 by Danielle.
Categories: Beef, italian, pasta, sauce.

1 onion minced
3 cloves garlic minced
1 Tbs. olive oil
1 lb. ground beef
2 family size cans of tomato paste
3 tomato paste cans of water to every 1 can of paste
2 cans of tomato puree
1 can of tomato puree of water to every 1 can of puree
pepper
sugar
oregano
salt
baking powder

Brown garlic, onion, olive oil and meat in a pan, then salt the meat. Put meat in sauce pot on low. Ad tomato paste and 3 cans of water to 1 can of paste. Add tomato puree and 1 can of water to each can of puree.  Add pepper, sugar, oregano, salt and a pinch of baking powder to taste. Simer and stir for 1 hour until consistent.

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Cheesey, Crispy, Bacon Chicken

Posted on June 21st, 2010 by Danielle.
Categories: bacon, cheesey, chicken, dinner.

Cheesey, Crispy, Bacon Chicken:

2 skinless, boneless chicken breasts
2 oz dijon/spicy brown mustard
2 Tbs. teriyaki sauce
4 Tbs. cooked bacon
1/4 cup grated Parmesan cheese

Preheat the oven to 400 degrees

Place chicken in a 9×13″ baking dish.  Slather each breast with mustard.  Poor teriyaki sauce evenly over all.  Add bacon bits then cover with cheese.

Bake at 400 degrees for 30 minutes

- Also good if you use a strip of bacon then cheese.

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Nane’s Meatballs

Posted on June 21st, 2010 by Danielle.
Categories: Beef, italian.

This is my nane’s recipe for meatballs.  I use it all the time for both spaghetti and for meatball sandwiches.

Meatballs:

1/2 lb lean ground beef
1/2 lb hot italian sausage
1 egg
2 tbsp water
1/2 cup italian bread crumbs
3 Tbsp. minced onion
1/2 tsp. salt
1/8 tsp. pepper

Preheat oven to 350 degrees.  In a large bowl combine egg, water, crumbs, onion, salt and pepper.  Add ground beef and sausage and mush with your hands to mix.  Form into meatballs 1″ round and place on a broiler pan.  Bake at 350 degrees for 25-30 minutes until meatballs are cooked through.

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A new tack

Posted on June 21st, 2010 by Danielle.
Categories: Announcement.

So I haven’t posted in ages and doing a weekly thing just isn’t my deal, so I’m gonna do a lot of posts to a lot of recipes so that I can look them up when I need them.  If I can find a link to the original recipe I will, if not I’ll try to site my sources.

At the very least this will keep me from having to print things.

Enjoy my laziness ;)

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Fancy Grilled Cheese Sandwiches

Posted on May 25th, 2009 by Danielle.
Categories: cheesey, easy, lunch, sandwich.

I have this sandwich that I make and every time I make it, I love it more.  I thought I’d share it.

Fancy Grilled Cheese Sandwiches – Serves 2

grilledcheese

Ingredients:

1- Avocado
1/2 lb fresh sliced roast turkey
1 Tomato
2-3 Slices Provolone cheese
Bread
Butter
1 large can of Tomato Soup – your choice.  I love this one.

Start by buttering the back sides of four slices of bread.  Take the non buttered side of one of the slices and compile the sandwich as follows: 1 slice cheese, thin sliced avocado, thin slice tomato, slice of cheese, 1/4 lb turkey, thin sliced avocado, cheese.  Then put another slice of bread on top, butter side out.  Set this one aside and make the next sandwich the same way.  Heat a Large flat skillet on Medium heat.  Place sandwiches butter side down and allow to brown on one side for 2-4 minutes.  In the meantime heat up the of tomato soup. Flip the sandwiches and heat the other buttered side for an additonal 2-4 minutes.  Watch the bread so it doesn’t burn, you want just a nice golden crisp.  When the sandwiches are done, cut them diagonally and serve them with the tomato soup….Ahhh.

Follow The Recipe Extra:

In order to just crisp the bread and still make the cheese nice and melty, I suggest that you pop the sandwiches in the microwave for about 1:00 on high heat.  Then put the sandwiches into the pan to cook.  This will start the cheese melting and allow you to take the sandwiches off when the bread is perfect.  I also suggest doctoring up your tomato soup with some extra basil, and parmesean cheese…sooo good.

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