Cut six medium peppers in half lengthwise and remove core. Place in baking dish.
Cook 1 pound ground beef and 1/3 C. chopped onion till meat is lightly browned. Season with 1/2 tsp. salt and dash pepper. Add one 1 lb. can tomatoes, 1/2 C. water, 1/2 C. uncooked long-grain rice, 1 T. Worcestershire sauce, and dash of Tobasco. Cover and simmer till rice is tender, about 15 min. Stir in 4 oz. cheddar cheese, shredded (1 C.). Stuff peppers and cover baking dish with foil. Bake at 350F for 15 min. Uncover and finish baking till peppers are tender, about 10 more minutes.
Sunday, January 23, 2011
Saturday, January 15, 2011
Turtle Cake
Melt:
1 - 16 oz. pkg. caramels
1/2 C. evaporated milk
3/4 C. butter (1 1/2 sticks)
Allow to cool.
Mix 1 German Chocolate cake mix as directed on the package.
Pour 1/2 batter in a 9" x 13" greased pan.
Bake 15 min. at 350 F or until just done.
Pour melted mixture over cake in the pan.
Sprinkle over the melted mixture:
1 C. pecans
1 C. chocolate chips
Add remaining 1/2 of cake batter.
Bake 20 more minutes until done.
1 - 16 oz. pkg. caramels
1/2 C. evaporated milk
3/4 C. butter (1 1/2 sticks)
Allow to cool.
Mix 1 German Chocolate cake mix as directed on the package.
Pour 1/2 batter in a 9" x 13" greased pan.
Bake 15 min. at 350 F or until just done.
Pour melted mixture over cake in the pan.
Sprinkle over the melted mixture:
1 C. pecans
1 C. chocolate chips
Add remaining 1/2 of cake batter.
Bake 20 more minutes until done.
Friday, January 7, 2011
Poultry and Winter Vegetable Stew
Hey guys! I made this recipe out of a soup cookbook that Katie gave me. Mom loved it so much she asked me to post it here! The idea behind the soup is that it's a good way to use leftover turkey. I did use what I had of the bird leftover, but it wasn't enough so I added some roasted chicken as well. Enjoy!
Ingredients:
1 large yellow onion, cut into 1/2-inch dice
2 large stalks celery (or, 1 stalk fresh fennel), cut into 1/2-inch dice
8 cups low-sodium chicken broth
2 large red potatoes (about 8 ounces each), peeled and cut into 1/2-inch dice
1 small butternut squash (about 1 pound), peeled, halved lengthwise, seeded, and cut into 1/2-inch dice
3-4 medium parsnips, peeled and cut into 1/2-inch dice
2 cups 1/2-inch dice (or pulled) roast poultry
2 cups chopped, deribbed Swiss chard leaves
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon dried thyme
salt and pepper
In a heavy 6- to 8-quart saucepan, saute onion and celery until soft but not browned (use bacon fat or oil of your choice). Add broth, potatoes, squash, and parsnips. Bring to a boil then reduce heat to a simmer. Partially cover pot and cook until potatoes and parsnips are tender. Add meat, chard, parsley, and thyme. Cook 5 minutes longer until parsley and chard are wilted. Add salt and pepper to taste.
Ingredients:
1 large yellow onion, cut into 1/2-inch dice
2 large stalks celery (or, 1 stalk fresh fennel), cut into 1/2-inch dice
8 cups low-sodium chicken broth
2 large red potatoes (about 8 ounces each), peeled and cut into 1/2-inch dice
1 small butternut squash (about 1 pound), peeled, halved lengthwise, seeded, and cut into 1/2-inch dice
3-4 medium parsnips, peeled and cut into 1/2-inch dice
2 cups 1/2-inch dice (or pulled) roast poultry
2 cups chopped, deribbed Swiss chard leaves
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon dried thyme
salt and pepper
In a heavy 6- to 8-quart saucepan, saute onion and celery until soft but not browned (use bacon fat or oil of your choice). Add broth, potatoes, squash, and parsnips. Bring to a boil then reduce heat to a simmer. Partially cover pot and cook until potatoes and parsnips are tender. Add meat, chard, parsley, and thyme. Cook 5 minutes longer until parsley and chard are wilted. Add salt and pepper to taste.
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