Ingredients
- Servings: 6
- 1 (10.75 ounce) can condensed tomato soup
- 1/2 cup water
- 1 1/2 pounds ground beef
- 1 cup uncooked instant rice
- 1 tablespoon minced onion
- 1 teaspoon salt
- 1 dash ground black pepper
Recipe
Preparation Time: 25 mins
Cook Time: 20 mins
Ready Time: 45 mins
- in a medium mixing bowl, combine the tomato soup and the water. mix thoroughly and set aside.
- in a large mixing bowl, combine the ground beef, instant rice, onion, salt, pepper and 1/2 cup of the soup mixture. mix thoroughly, and shape into 1 inch balls.
- place meatballs in a large skillet over medium heat. pour in the remaining soup mixture and bring to a boil. simmer for 15 to 20 minutes or until meatballs are thoroughly browned and rice is cooked.
Ingredients
- Servings: 6
- 1 tablespoon butter
- 1/2 cup chopped green onions
- 1/2 teaspoon garlic powder
- 1 (4 ounce) can diced green chiles
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup sour cream
- 1 1/2 cups cubed cooked chicken breast meat
- 1 cup shredded cheddar cheese, divided
- 6 (12 inch) flour tortillas
- 1/4 cup milk
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
- preheat oven to 350 degrees f (175 degrees c). lightly grease a large baking dish.
- in a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. mix well. reserve 3/4 of this sauce and set aside. to the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar cheese. stir together.
- fill each flour tortilla with the chicken mixture and roll up. place seam side down in the prepared baking dish.
- in a small bowl combine the reserved 3/4 of the sauce with the milk. spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese. bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
Ingredients
- Servings: 8
- 1 (16 ounce) package frozen garlic bread
- 2 (24 ounce) jars spaghetti sauce
- 40 italian-style frozen meatballs
- 2 cups shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
Recipe
Preparation Time: 10 mins
Cook Time: 50 mins
Ready Time: 1 hr
- preheat oven to 425 degrees f (220 degrees c).
- heat garlic bread with spread side up on a baking sheet in the preheated oven until warm and golden brown, 10 to 12 minutes. set aside to cool.
- reduce oven temperature to 350 degrees f (175 degrees c).
- bring spaghetti sauce to a boil in a large pot. place frozen meatballs into sauce. reduce heat to low and simmer until meatballs are heated through, about 20 minutes.
- tear garlic bread into bite-size pieces and spread into bottom of a 9x13-inch baking dish. pour spaghetti sauce and meatballs over garlic bread, coating bread with sauce and distributing meatballs evenly. spread mozzarella cheese over top in a layer, followed by a layer of parmesan cheese.
- bake casserole until cheese has melted, 20 to 25 minutes.
Ingredients
- Servings: 10
- 2 pounds cubed beef stew meat
- 3 tablespoons vegetable oil
- 4 cubes beef bouillon, crumbled
- 4 cups water
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1/2 teaspoon ground black pepper
- 3 large potatoes, peeled and cubed
- 4 carrots, cut into 1 inch pieces
- 4 stalks celery, cut into 1 inch pieces
- 1 large onion, chopped
- 2 teaspoons cornstarch
- 2 teaspoons cold water
Recipe
Preparation Time: 20 mins
Cook Time: 2 hrs
Ready Time: 2 hrs 20 mins
- in a large pot or dutch oven, cook beef in oil over medium heat until brown. dissolve bouillon in water and pour into pot. stir in rosemary, parsley and pepper. bring to a boil, then reduce heat, cover and simmer 1 hour.
- stir potatoes, carrots, celery, and onion into the pot. dissolve cornstarch in 2 teaspoons cold water and stir into stew. cover and simmer 1 hour more.
Ingredients
- Servings: 15
- 2 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup shredded mozzarella cheese
- 1 (3 ounce) can french-fried onions
- 1 (3 ounce) jar real bacon bits
- 1 cup quark cheese
- 5 tablespoons milk
- 3 tablespoons vegetable oil
- 1 teaspoon vegetable oil
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- preheat oven to 450 degrees f (230 degrees c). grease a jelly roll pan or large baking sheet with edges.
- whisk flour and baking powder together in a bowl. stir mozzarella cheese, onions, and bacon bits into flour mixture.
- combine quark cheese, milk, and 3 tablespoons plus 1 teaspoon oil in a separate bowl; mix into flour mixture until thoroughly combined using your hands. roll mixture into 15 even balls. arrange balls on the prepared baking sheet.
- bake in the preheated oven until lightly browned, about 20 minutes.
Ingredients
- Servings: 4
- 1 (10.5 ounce) can beef consomme
- 1 cup water
- 1 pound thinly sliced deli roast beef
- 8 slices provolone cheese
- 4 hoagie rolls, split lengthwise
Recipe
Preparation Time: 5 mins
Cook Time: 10 mins
Ready Time: 15 mins
- preheat oven to 350 degrees f (175 degrees c). open the hoagie rolls and lay out on a baking sheet.
- heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. place the roast beef in the broth and warm for 3 minutes. arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
- bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. serve the sandwiches with small bowls of the warm broth for dipping.
Ingredients
- Servings: 4
- 1 pound fresh asparagus, trimmed
- 1/4 cup sesame oil
- 1 tablespoon coarse salt
Recipe
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 20 mins
- preheat an outdoor grill for medium-high heat and lightly oil the grate.
- toss asparagus and sesame oil together in a bowl until asparagus is completely coated. season with coarse salt.
- cook asparagus on the preheated grill, turning every 2 minutes, until browned and tender yet still crisp to the bite, about 8 minutes.
