main or appetizer
By The Nutrition Twins on May 2, 2012 If you’re like us, you love any breakfast or snack that will boost your energy and that you can make in a hurry. And let’s face it, what a bonus when it’s so delish that the kids can’t get enough of them either.
It is no secret that I have an obsession with Chinese cuisine. The place that started it all was a local Chinese buffet here in Michigan. After frequent visits to the buffet over the years, I finally decided to take a stab at cooking my own Chinese dishes at home. The majority of the dishes were delicious and I began cooking different Chinese meals every week, but I had always wanted more variety just like the buffet. I had always wondered, “what if I could create a Chinese buffet at home?”
3 teaspoons oil 2 pounds ground beef 12 ounces onion , chopped 14 ounces carrots , slivered 14 ounces celery , diced 48 ounces tomatoes , canned, diced 2 cups cooked red kidney beans 2 cups cooked white kidney beans 88 ounces beef stock 3 teaspoons oregano 2 1/2 teaspoons pepper 5 teaspoons parsley , (fresh chopped) 1 1/2 teaspoon Tabasco sauce 48 ounces spaghetti sauce 8 ounces dry shell pasta , or other pasta Saute beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles.
Alright y’all. It’s the last week in the H-E-B Meal Maker Challenge and soon I’ll be done begging for votes. I can’t thank you ALL enough for voting for me. I really appreciate your support. If things continue like they are, it looks like I’ll be one of the finalists that will compete in the final challenge and get to meet Celebrity Chef, George Duran ! But, let’s get to the recipe.
I am a huge fan of shepherd’s pie. There is something about the meat and vegetable filling covered with cheesy mashed potatoes. I know there are so many variations of the dish, but mine seems to be loved by everyone who visits. While we are very basic and use peas and carrots, you can really add whichever vegetables your family prefers; whether that is beans, corn or something else. I took my original recipe and made improvements to make this a bit healthier. This is an under 300 calorie dinner and low in fat as well as filling.
It's pretty rare that Shane and I don't eat dinner together during the week.
I was ridiculously excited when I came across this recipe for homemade sweet and sour chicken. You guys, it is SO GOOD. It’s a little involved with several steps (coating chicken, frying a little bit, then baking) but it is all worth it.
March 22, 2011 1:37 pm · Posted by Lauren G I looove refrigerated Pillsbury biscuits, mostly because I like popping open the can, but they're also delicious and easy to make. I wanted something different than just your everyday biscuit, so I looked up some recipes on the Pillsbury website. I had most of the ingredients on hand (with a few substitutions) so I chose this one. 2 tablespoons unsalted or salted butter
Turn chicken enchiladas into finger food! You may have noticed, we love cooking food that is easy to make and doesn’t require hours spent slaving over a hot stove. Take it one step better, and make food that’s easy to eat with your fingers and my family is in heaven. You can’t beat food you can eat with your fingers.
File this under the Onion Soup Mix Recipe category, though there is no Lipton onion soup mix in site. I may even serve these at my next dinner party, they were that good! While babysitting for my 6 year old picky eater niece, I had to come up with a good lunch that would be fun for the two of us to make together. She is not a big broccoli fan (or any vegetable fan), but I told her we would add melted gooey cheese and form the patties with our hands. She was sold. Please don't laugh when you read this recipe, it is terrific and easy.
A brief tutorial on how to make crêpes at home, no crêperie required. Just you, your stove and a bit of batter and you’ll have a plate full of thin pancakes in no time at all. I’ve always wanted to live abroad, even if just for a short time. While the dream of leaving and exploring was there, the reality was and is that I remain fully rooted in the Midwest. In college I was a single parent. In order to declare my Spanish major, I had to get the mandatory study abroad waived.
This tastes JUST like P.F. Chang’s Mongolian Beef! You can serve it how P.F. Changs does (by draining the excess sauce and serving it semi-dry) OR you can keep the excess sauce and spoon it over rice (which is what we like to do because the sauce is SO good). Ingredients 4 tsp. vegetable oil 2 tsp. ginger, minced 2 Tbsp. garlic, minced 1 c. soy sauce 1 c. water 1 c. brown sugar (packed) 2 c. vegetable oil 2 Lb. flank steaks ½ c. cornstarch 3 large green onions
Nothing quite captures the flavors of butternut squash like these pillowy dumplings. Dressed in a poppy seed and butter sauce, this dish is bound to be a fall-time favorite. Enjoy it with good friends and a nicely chilled bottle of Chardonnay. 1 small butternut squash 1 cup finely grated Parmesan cheese 1 cup of flour, more as needed 1 egg 1 teaspoon of nutmeg 1/2 teaspoon of kosher salt 1. Remove the end of the squash with the stem and then divide the whole thing in two by cutting it near the bulbous base.
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