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3/12/2010
Friday March 12th, 2010
1/4 cup margarine
1/4 cup all-purpose flour
2 cups milk
4 ounces processed cheese food, cubed
1 (8 ounce) package uncooked egg noodles
1 (10.75 ounce) can cream of mushroom soup
4 ounces dried beef, chopped
1 cup crushed plain potato chips
Preheat the oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until tender, about 8 minutes. Drain and transfer to a greased 9x13 inch baking dish.
Melt the margarine in a saucepan over medium heat. Whisk in the flour using a fork so that no lumps form. Gradually stir in the milk. Bring to a simmer, stirring constantly, then add the cheese. Cook and stir until smooth.
Stir in the cream of mushroom soup, and then ...
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3/11/2010
Thursday March 11th, 2010
1 pound lean ground beef
1 1/2 teaspoons Montreal Steak Seasoning
2 tablespoons ketchup
4 slices bacon, crisp-cooked and crumbled
1/2 teaspoon Dill Weed
1 medium onion, cut into 1/2 inch slices
4 slices American cheese
4 hamburger rolls
Lettuce
Tomato slices
In a bowl, mix together ground beef, Montreal Steak Seasoning, ketchup, bacon and dill weed. Shape into four patties. Brush onion slices with oil. Place patties and onion slices on grill over medium heat. Grill 8-12 minutes or until burgers are well-done (160 degrees F internal temperature) and onion is tender, turning once.
Add cheese slices to each burger one minute before cooking is completed. Place on hamburger rolls. Top with lettuce and tomato.
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3/10/2010
Wednesday March 10th, 2010
3 pounds beef roast
6 potatoes
1 1/2 cups baby carrots
1 yellow onion
2 stalks celery
3 cubes beef bouillon
1/2 cup water
Cut up potatoes, onions, and celery in to fairly large chunks and place in a slow cooker. Put roast on top of vegetables.
Place 3 bouillon cubes randomly on top of roast and pour in water. Cover, and cook on low for 6 to 8 hours or High for 4 to 5 hours.
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3/9/2010
Tuesday March 9th, 2010
1/8 head romaine lettuce, torn into bite-size pieces
1/2 red tomato cut into wedges
2 ounces feta cheese, crumbled
1/2 small red onion, sliced
1/2 red pepper cut into strips
1 (6 ounce) can solid white tuna packed in water, drained
1/4 cup kalamata olives
Dressing Ingredients:
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1/2 tablespoon Dijon mustard
1/2 tablespoon minced fresh tarragon
1/8 teaspoon pepper
On 2 individual serving plates evenly divide the salad ingredients.
In a small bowl whisk together the 5 salad dressing ingredients and drizzle evenly over each salad.
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3/8/2010
Monday March 8th, 2010
4 tablespoons olive oil
2 cups chopped onion
1/2 cup chopped celery
2 cloves garlic, crushed
2 cups diced peeled sweet potatoes
2 teaspoons paprika
1 teaspoon ground turmeric
1 teaspoon dried basil
1 teaspoon salt
1 pinch ground cinnamon
1 pinch cayenne pepper
1 bay leaf
3 cups chicken stock
1 tablespoon tamari
1 cup chopped fresh tomato
1 1/2 cups cooked garbanzo beans
3/4 cup chopped green bell pepper
Heat olive oil in a stock pot over medium-high heat. Saute onion, garlic, celery and sweet potatoes for about 5 minutes, or until onion is soft. Season with paprika, turmeric, basil, salt, cinnamon, cayenne, and bay leaf. Stir to blend, then stir in chicken stock and tamari.
Cover, and simmer over low heat for 15 minutes. Add tomatoes, garbanzo ...
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