May 2nd, 2006 by alice
Tags: Beef, Casserole, Cream, Ground, Layered, Sour
INGREDIENTS
- 2lbslean ground beef
- 1mediumonion, chopped
- 2-3tablespoons gratedparmesan cheese(or more or less if desired)
- 1 (15 ounce)cantomato sauce
- 2-3 cloves fresh mincedgarlic
- 1teaspoonsugar
- salt and pepper
- 1 (8 ounce)packagecream cheese, softened
- 1 (8 ounce)cartonsour cream
- 3/4cup thinly slicedgreen onions
- 3cups cookedfine egg noodles
- 2cups shreddedcheddar cheese(or more if desired)
- 1/8teaspoon paprikacheese
DIRECTIONS
- Set oven to 350 degrees.
- Grease a 13″ x 9″ baking pan.
- In a large skillet, cook the ground beef with the chopped onion, over medium heat until meat is browned and no longer pink, stir in the grated Parmesan cheese; drain off any fat.
- Add tomato sauce, and the minced garlic, sugar, salt and pepper; stir well.
- Bring mixture to a boil; cover, reduce heat, and simmer 20 minutes, stirring occasionally.
- Transfer meat mixture to a greased baking dish; set aside.
- In a bowl, beat cream cheese and sour cream at low speed until smooth.
- Add in green onions, stir to combine.
- Spread the cream cheese/sour cream mixture over the ground beef in the dish.
- Top with cooked noodles.
- Sprinkle with shredded cheddar cheese over the casserole.
- Sprinkle with paprika.
- Bake for 25-30 minutes, or until hot and bubbly.
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May 2nd, 2006 by alice
Tags: Franks, Pronto, Rice, Spanish
INGREDIENTS
- 2tablespoonsbutteror margarine
- 1/2cup choppedonions
- 1/2cup choppedgreen peppers
- 2cupsinstant rice
- 1 (15 ounce)cantomato sauce
- 2cupshot water
- salt, pepper and chili powder to taste
- cheese (optional)
DIRECTIONS
- In a large skillet, melt the butter or margarine.
- Saute the onion, green pepper and hot dogs over medium high heat until the vegetables are tender.
- Add the rice and saute for 1-2 minutes.
- Add the tomato sauce, hot water and seasonings and bring to a boil.
- Reduce heat, cover and simmer until liquid is absorbed.
- Melt cheese over top, if desired.
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May 2nd, 2006 by alice
Tags: Lassi, Mango
INGREDIENTS
- 1large ripemango
- 10fluid ounceslow-fat yogurt
- 1ouncegranulated sugar(or to taste)
- 1/2pintice cubes
- 1pinchsalt
- 1/2pintsoda wateror carbonatedmineral water, chilled
DIRECTIONS
- Peel the mango and cut the flesh from the central stone. Place mango flesh in blender together with ice, sugar, salt and yoghurt.
- Blitz until smooth.
- Pour into glasses and top up with chilled soda water.
- Serve.
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May 2nd, 2006 by alice
Tags: Banana, Fantastic, Fruitcake
INGREDIENTS
- 3/4cupbutter, softened
- 2cups packedbrown sugar
- 4eggs
- 2 1/2cupsall-purpose flour
- 1cup choppedwalnuts
- 3cupscandied fruit
- 2cups choppeddates
- 3tablespoonsorange juice
- 2teaspoons gratedorange rind
- 1/2teaspoonorange extract
- 1cupcrushed pineapple, very well drained
- 1 1/2teaspoonsbaking powder
- 1 1/2teaspoonsbaking soda
- 1teaspoonsalt
- 1/4teaspoonnutmeg
- 1/4teaspooncloves
- 1teaspooncinnamon
- 1 1/2cups mashed ripebananas
DIRECTIONS
- Set oven to 300 degrees Prepare two (9″ x 5″) loaf pans, or 8 mini loaf pans.
- In a large bowl combine the fruit, dates and walnuts, then dredge them with 1/4 cup flour.
- Sift the remaining flour together with the baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set aside.
- In another bowl, cream butter, add sugar, and beat until the mixture is light and fluffy.
- Beat in the eggs one at a time.
- Beat in the orange rind, orange juice, orange extract and drained pineapple.
- Mash the bananas with a fork (do not use a food processor, as it will liquefy and the bananas, and will change the texture of the cake).
- Alternately, stir in the banana puree with the flour mixture into the creamed mixture. Stir in the floured fruit and nuts.
- Turn into prepared pans.
- Bake for about 2 hours and 15 minutes, or until loosley with foil if the cakes are browning too much on top.
- Cool in pans for 20 minutes, then turn onto racks Note: If baking in mini loaf pans, then cut down the baking time.
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May 2nd, 2006 by alice
Tags: Bolognese, Spaghetti
INGREDIENTS
- 250g lean mincedsteak
- 250gground lean pork
- 3tablespoonsolive oil(extra virgin)
- 1largeonion
- 1garlic clove(or to taste)
- 1cupred wine
- 1 (15 ounce)canchopped tomatoes
- 1literpassata
- 1teaspoondried oregano
- salt & freshly ground black pepper
- 500g driedspaghetti
DIRECTIONS
- In a large saucepan over a medium heat, heat the oil and saute the onion until soft.
- Increase the heat and add the minced meats and the garlic and cook, stirring well and often to break up the lumps and to prevent burning.
- Keep cooking until the mince is well browned and all the water has been driven off.
- Pour on the wine and stir for ½ a minute.
- Add the remaining ingredients and bring back to the boil.
- Lower the heat to a simmer and cook for 2 hours Meanwhile, cook the spaghetti according to the instructions on the pack.
- Serve the spaghetti with the sauce on top and with plenty of grated cheese (Parmesan) as a topping.
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