Showing posts with label easy recipe. Show all posts
Showing posts with label easy recipe. Show all posts

Thursday, November 6, 2014

Hungarian Beef Goulash


"Hungarian Beef Goulash" is a simple meal that anyone can make and everyone will enjoy—This is the perfect dinner if you’re having a stressful work day or great for saving as leftovers. An all-around hearty dinner with little effort!



Ingredients


1 pound lean ground beef
1 medium onion, chopped
1 medium red bell pepper, chopped
1 garlic clove, minced
1 Tablespoon paprika
1 teaspoon dried thyme
3½ cups beef broth
4 cups medium egg noodles
¼ cup sour cream
Sea Salt and Pepper to taste.


Directions
In a large skillet, brown the beef over medium-high heat, breaking up any large chunks of a spoon.
Stir in the onion, bell pepper, and garlic. 

Cook, stirring often, for 8 minutes.
Stir in the paprika and thyme.
Add the broth and noodles. 

Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for 8 to 10 minutes, stirring occasionally, until noodles are tender.
Stir the sour cream into the noodle mixture and simmer, uncovered, for 2 minutes.

Serve.

Easy Beef Recipes

Easy Pork Recipes



Easy Pork Recipes


Italian Hungry Man's Quiche


"Italian Hungry Man's Quiche"recipe is fast, simple, delicious and outstanding! Perfect for brunch, a light dinner or the holidays. 



Ingredients

1 cup heavy cream
5 eggs; beaten until blended
2 cups grated mozzarella cheese
1/2 cup ricotta cheese
1/2 cup cubed ham; 1/4-inch cubes
3 garlic cloves; minced
1 teaspoon fresh parsley; chopped


Directions

Preheat oven to 325 degrees F. 

Place pastry crust in 10-inch dish, crimp edges, and prick bottom in several places.

Bake crust for 15 minutes, then remove from oven.

Increase oven temperature to 375 F. degrees. 

Layer ricotta cheese, ham, and mozzarella cheese into crust. 

Beat eggs, garlic, parsley and cream together and pour into crust.

Bake 30 minutes at 375 F. degrees.

Lower heat to 350 F. degrees and bake for additional 10 minutes.


Wednesday, November 5, 2014

Cherry Dr. Pepper Chocolate Bundt Cake

Bundt Cake

" Cherry Dr. Pepper Chocolate Bundt Cake" you'll get a toothache just looking at. What a delicious treat!
by: C. Westefeld



Ingredients

1 box chocolate cake mix
1 box instant vanilla pudding
4 eggs
3/4 cup oil
1 10 oz. can of Cherry Dr. Pepper
3/4 cups dried black cherries; chopped

Glaze
3 1/4 cups powdered sugar 
1 tsp. vanilla extract 
Tbsp water
1/4 cup cold Cherry Dr. Pepper to make a a thin glaze.


Directions

Cake
Mix Cherry Dr. Pepper, oil and pudding together with a mixer until creamy and fluffy.

Add eggs in one at a time until well mixed.

Add cake mix slowly.

Beat for 3-4 minutes; scrape down the sides of the bowl.

Add cherries mix for 1 minute at low speed.

Pour batter into a well-greased, jumbo fluted bundt pan.

Bake at 325°F for 1 to 1¼ hours; let cake stand in the pan for about 10 minutes.

Turn cake over onto a plate or platter; let cool slightly and drizzle with glaze.

Glaze
Combine all ingredients in a bowl.

Beat together.

Drizzle over cake when cake is slightly cooled.

Serve.


Dr. Pepper Chocolate Bundt Cake


"Dr. Pepper Chocolate Bundt Cake" you'll get a toothache just looking at. What a delicious treat!
by: C. Westefeld



Ingredients

1 box chocolate cake mix
1 box instant vanilla pudding
4 eggs
3/4 cup oil
1 10 oz. can of Dr. Pepper
3/4 cups walnuts; chopped

Glaze
3 1/4 cups powdered sugar 
1 tsp. vanilla extract 
Tbsp water
1/4 cup cold Dr. Pepper to make a a thin glaze.


Directions

Cake
Mix Dr. Pepper, oil and pudding together with a mixer until creamy and fluffy.

Add eggs in one at a time until well mixed.

Add cake mix slowly.

Beat for 3-4 minutes; scrape down the sides of the bowl.

Add walnuts mix for 1 minute at low speed.

Pour batter into a well-greased, jumbo fluted bundt pan.

Bake at 325°F for 1 to 1¼ hours; let cake stand in the pan for about 10 minutes.

Turn cake over onto a plate or platter; let cool slightly and drizzle with glaze.

Glaze
Combine all ingredients in a bowl.

Beat together.

Drizzle over cake when cake is slightly cooled.

Serve.


Sunday, November 2, 2014

Caribbean Jerk Pot Roast


A "Caribbean Jerk Pot Roast" recipe that melt in your mouth tender, and packed with mouth watering flavor!


Ingredients


4 pound brisket, rump roast, or pot roast 
3 medium carrots, pared and sliced 
2 large yellow onions, peeled and sliced 
3/4 cup Pacific organic beef stock
1 1/2 teaspoons Caribbean Jerk Seasoning
1/4 teaspoon pepper
1/4 cup red wine vinegar
3 garlic cloves, minced
3/4 cup red wine
2 Tablespoons olive oil
2 bay leaf
2 Tablespoons

Directions

Preheat oven to 350 degrees F.


Rub the Caribbean Jerk Seasoning into the roast on both sides.


Heat the oil in a skillet  and brown both sides of the roast.

Place the roast in a roasting pan; center.

Add garlic and onions to the skillet cook for 1 - 2 minutes to absorb the roast juice leftover.

Scrape them into the roasting pan around the sides of the roast.

Place bay leaves on top.

In a bowl add wine, vinegar, and beef stock; mix well.

Pour mixture over the roast.

Put vegetables around the sides of the roast.

Cover and cook on low for 3 to 3 1/2 hours at 350 degrees

Remove meat and vegetables with spatula.

Serve.

Easy Swedish Meatballs


These Easy Swedish Meatballs are flavorsome, creamy, and so good that you will want to lick the plate.


Ingredients

1 pound lean ground beef
1 small graded onion1 large egg
1/4 cup seasoned dry bread crumbs
2 Tablespoons grated Parmesan cheese
1/4 teaspoon sea salt
1/4 teaspoon black pepper
4 garlic cloves, minced
1 teaspoon oregano 
1 teaspoon basil
2 Tbsp. butter (optional)
1 Tbsp. flour 1 cup chicken stock 1/2 cup sour cream
1/4 tsp. allspice
1 cup cream or heavy cream


Directions

In a medium bowl mix the beef, egg, bread crumbs, cheese, salt, 2 cloves garlic, basil, allspice, oregano, onion and pepper.
Form the mixture into small to medium meatballs.
In a large, deep nonstick skillet, brown the meatballs over medium-high heat, turning occasionally until done.
Drain the excess fat from the pan, leaving about a tablespoon. 
Add the butter (if you like, or just leave the drippings in the pan) and the flour, and whisk to combine.
Add the chicken stock, cream, and stir, scraping up the browned bits from the bottom of the pan, until the mixture boils and thickens. 
Whisk in the sour cream and stir until it has the texture of creamy gravy. 
Goes great with mashed potatoes, rice, or noodles and  peas, carrots or corn.



Portabella Mushroom and Steak Stir Fry


Enjoy this flavorful and simple meal that anyone can make and everyone will enjoy—This is the perfect dinner if you're in a rush also great for saving as leftovers for next week. An all-around hearty dinner with little effort!


Ingredients

¾ pound flank steak
2 Tablespoons soy sauce
1 Tablespoon cornstarch
4 large carrots
1 pound small portabella mushrooms
3/4 pound snowpeas
1 bunch scallions (about 6)1/3 cup beef broth
3 drops hot pepper sauce¼ teaspoon black pepper
2 Tablespoons vegetable oil
2 cloves garlic, minced
3 quarter-size slices thin fresh ginger, unpeeled
3 Tablespoons chopped cilantro (optional)

Directions

Cut the steak into 2 inch thin strips. Then cut each strip across the grain into thin slices.
In a medium bowl, combine the steak with 1 Tablespoon of the soy sauce and the cornstarch. Stir to coat steak and set aside
Cut the carrots on the diagonal into thin slices. 
Cut the scallions into 2-inch lengths.
In a small bowl, combine the broth, remaining 1 Tablespoon soy sauce, hot pepper sauce and black pepper.
In a large skillet or wok, warm 1 Tablespoon of the oil over medium-high heat until hot but not smoking.
Add scallions, garlic, and ginger. Stir fry for few seconds.
Add the carrots and mushrooms and stir-fry until the carrots are crisp-tender, 3 to 5 minutes.
Remove the vegetables to a plate and cover loosely keep warm.
Add the remaining 1 Tablespoon oil to the skillet and warm over medium-high heat.
Add the steak and the marinade in stir fry until steak is browned, but still slightly pink in the center, 2 to 3 minutes.
Return the vegetables to skillet. Stir the broth mixture, add it to the skillet and bring the liquid to a boil.
Cook, stirring constantly, until vegetables are tender and the beef is cooked through, 2 to 3 minutes longer. Stir in the cilantro, if using, and serve hot. 




Traditional Pot Roast


A "Traditional Pot Roast" recipe that melt in your mouth tender, and packed with mouth watering flavor!


Ingredients


4 pound brisket, rump roast, or pot roast 
3 large potatoes, pared and slice 
3 medium carrots, pared and sliced 
2 large yellow onions, peeled and sliced 
3/4 cup Pacific organic beef stock
1 1/2 teaspoons Louisiana House Seasoning
1/4 teaspoon pepper
1/4 cup red wine vinegar
3 garlic cloves, minced
3/4 cup red wine
2 Tablespoons olive oil
2 bay leaf
2 Tablespoons

Directions

Preheat oven to 350 degrees F.

Rub the Louisiana House Seasoning into the roast on both sides.

Heat the oil in a skillet  and brown both sides of the roast.

Place the roast in a roasting pan; center.

Add garlic and onions to the skillet cook for 1 - 2 minutes to absorb the roast juice leftover.

Scrape them into the roasting pan around the sides of the roast.

Place bay leaves on top.

In a bowl add wine, vinegar, and beef stock; mix well.

Pour mixture over the roast.

Put vegetables around the sides of the roast.

Cover and cook on low for 3 to 3 1/2 hours at 350 degrees

Remove meat and vegetables with spatula.

Serve.

Beefy Spanish Rice


"Beefy Spanish Rice" is a hearty dish for an everyday family meal, and it's a snap to prepare and cook.


Ingredients
1 pound ground beef
2 teaspoon chili powder
1 teaspoon paprika powder 
1 teaspoon garlic powder
1 cup onion, chopped
1 medium red pepper; chopped
2 cups cooked rice
1 cup shredded cheddar cheese
Sea Salt and black pepper to taste

Directions
Brown beef in a large non-stick skillet, drain off drippings.
Add chili, paprika, garlic, onion, red pepper, salt, and pepper.
Stir well  and cook until onions and peppers are done.
Stir in rice.
Sprinkle with cheese and cover.
Cook on low heat for 8 minutes.

Chicken Enchilada Soup



"Chicken Enchilada Soup" is an easy crock pot recipe that's packed with a great combination of flavors.



Ingredients


1 cup chicken broth
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
1 (4 oz) can diced green chilies
1 (10 oz) can enchilada sauce (mild, medium or hot)
1 (14.5 oz) can petite diced tomatoes
1 medium yellow onion, diced
1 tsp cumin
1 teaspoon chili powder
1 lb boneless, skinless chicken thighs or breasts (frozen is fine, just cook 2 hours longer)
1 (16 oz) can refried beans
1/2 teaspoon Sea Salt 
1/2 teaspoon pepper

Optional toppings: sour cream, chopped cilantro, sliced avocado, grated cheddar, tortilla or corn chips


Directions


Add broth, beans, corn, chilies, enchilada sauce, onion, tomatoes, cumin, and chili powder to the slow cooker

Give a quick stir and then chicken.  

Cover and cook on LOW for about 6-8 hours, or until chicken is cooked and tender.

Remove the chicken and shred.  

Stir refried beans into the hot soup until creamy.  

Add chicken back into the slow cooker.

Sea Salt and pepper.

Ladle into servings bowls and top with individual toppings.