Tag: Recipe

Ingredients

• 2 lbs lean ground beef
• 1 medium onion, chopped
• 1-2 tablespoon fresh minced garlic
• 1/4 teaspoon crushed red pepper flakes (adjust to taste) (optional)
• 2-3 tablespoons grated parmesan cheese (or more or less if desired)
• 1 (15 ounce) can tomato sauce
• 1 teaspoon sugar
• salt & freshly ground black pepper (to taste)
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) carton sour cream
• 1 large green onion, finely chopped (can use 2 onions)
• 3 cups cooked fine egg noodles
• 2 cups shredded cheddar cheese (or more if desired)
• 1/8 teaspoon paprika

Directions

1. Set oven to 350°F.
2. Grease a 13 x 9-inch baking pan.
3. In a large skillet, cook the ground beef with onion, garlic and chili flakes (if using) over medium heat until meat is browned and no longer pink; drain fat then stir in the Parmesan cheese.
4. Add tomato sauce and sugar; bring mixture to a boil; cover, reduce heat and simmer for about 30 minutes stirring occasionally (season with salt and pepper about halfway through of cooking time).
5. Transfer meat mixture to a greased baking dish; set aside.
6. In a bowl beat cream cheese and sour cream at low speed until smooth.
7. Add in green onions then stir to combine.
8. Spread the cream cheese mixture over the ground beef in the dish.
9. Top with cooked noodles, then sprinkle the shredded cheddar cheese over the noodles.
10. Sprinkle with paprika.
11. Bake for 25-30 minutes or until hot and bubbly.

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Ingredients

• 1 lb green beans
• 4 tablespoons butter
• 1/4 cup olive oil
• 1/2 medium onion, finely sliced
• salt and pepper
• 1 1/4 cups chicken stock
• 1 tablespoon minced garlic

Directions:

1. Place the beans in a pan of boiling salted water and cook for 6-8 minutes until firm but not raw, drain well
2. Melt the butter in a pan, add the olive oil and heat, adding the onion and cooking for 3-4 minutes.
3. Add the beans, salt and pepper to taste and toss.
4. Add the chicken stock and garlic.
5. Cover and cook for about 10 minutes until tender.
6. Season well if desired and serve.

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Ingredients:

• 8oz Fresh Caulifour
• 8oz Fresh Broccoli
• 1 cup chopped Celery
• 1 cup chopped Onion
• 20oz Velveeta Cheese cubed
• 1 1/2 cups Milk

Directions:

1. Rinse cauliflour in water and break into florettes
2. Put in a pot along with the chopped onion, and celery
3. Add enough water to steam the vegetables
4. Steam the vegetables for 20 minutes
5. Add cheese and stir until melted
6. Add milk and stir
7. Keep stiring until the cheese and milk meld together
8. Heat until warmed through and serve

• 1/3 lb Velveeta Pepper Jack Cheese cubed
• 1/3 lb Velveeta cubed
• 1/3 lb Pepper Jack Cheese grated
• 2 TBS margarine
• 2 (10.oz) cans of Cream of Mushroom soup
• 1 (10.oz) can of Rotel
• 1 medium bell pepper chopped
• 1 medium onion chopped
• 1/2 cup of chicken broth
• 2 cups shredded cooked chicken
• 1 bag of tortilla chips

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• 2 (15 ounce) cans garbanzo beans
• 1/2 cup tahini (sesame seed paste Hulled)
• 6 tablespoons lemon juice
• 3 garlic cloves, pressed
• 1 teaspoon ground cumin
• Salt and pepper

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