July 12th, 2008 by alice
Tags: Easy, Italian, Soup
INGREDIENTS
- 1 (14 1/2 ounce)can del monte fresh cutzucchini with Italian-style tomato sauce
- 1 (14 1/2 ounce)canItalian-style diced tomatoes
- 1 (14 1/2 ounce)can slicedpotatoes
- 1 (14 1/2 ounce)can slicedcarrots
- 2 (14 1/2 ounce)cansbeef broth
- 1 1/2lbsground beef
- 1cup dicedonions
- 1/2cup dicedred bell peppers
- 1teaspoonground oregano
- 1teaspoonbasil
- 1teaspoongarlic salt
- 1teaspoonsalt (optional)
- 1teaspoonpepper
DIRECTIONS
- In stew pot, brown ground beef with onion and bell pepper.
- Add all other ingredients and heat through.
- Season with salt and pepper as desired.
- Serve with toasted garlic bread.
- Find the Del Monte Fresh Cut Zucchini with Italian Style Tomato Sauce in the canned vegetable section.Look closely for it alphabetically in the “Z’s”.
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July 12th, 2008 by alice
Tags: Cake, Cherry, Coconut, Dump
INGREDIENTS
- 1 (20 ounce)cancrushed pineapple, undrained
- 1 (21 ounce)cancherry pie filling
- 1 (18 1/4 ounce)packageyellow cake mix
- 3/4cupbutter, melted
- 1/2cup grated frozenunsweetened coconut, thawed
- 1cup choppedpecans
- vanilla ice cream, for serving
DIRECTIONS
- Preheat oven to 350 degrees (if using a glass baking pan lower oven temperature to 325 degrees). Make sure the rack is in the center position.
- Spoon the pineapple evenly over the bottom of an ungreased 13 x 9″ pan.
- Add the layer of cherry filling over the pineapple.
- Add the dry cake mixture, spread evenly so that it reaches all sides of the pan.
- Drizzle the entire pan with melted butter.
- Sprinkle the coconut and pecans evenly over the top of the cake.
- Bake 55 to 60 minutes, until the cake is a deep brown and a toothpick inserted into the center comes out clean.
- Cool on a wire rack for 10 minutes.
- Serve with vanilla ice cream on top!
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July 12th, 2008 by alice
Tags: , Mushrooms, Sausage, Savoury, Stacks, Stuffed
INGREDIENTS
- 6largeportabella mushrooms, wiped clean
- 125g good qualitysausagesor sausage meat
- 2tablespoonsolive oil
- 1-2garlic clove, diced finely
- 1/2red onion, peeled & diced finely
- 1/2red pepper, diced finely
- 4 drainedsun-dried tomatoes packed in oil, diced finely
- 50gparmesan cheese
- freshly groundsea salt
- freshly groundmixed peppercorns
- 50g gratedcheddar cheese
- 1-2fresh tomato, sliced thinly
- parsley(to garnish)
DIRECTIONS
- Preheat the oven to 200C/400F/Gas Mark 7.
- Take a large earthenware ovenproof dish and pour in half the olive oil, swill it around to cover the base.
- Gently remove the stalks from the mushrooms and set aside.
- If using sausages, take the sausage casings off them and break them up into a large bowl.
- Heat up the remaining olive oil and add the garlic, onion and red pepper. Cook over a medium heat for about 10-15 minutes or until they are soft.
- Add the onion, garlic & red pepper mixture to the sausagemeat & give it all a good mix.
- Add the sun-dried tomatoes, parmesan cheese, a good twist or two of salt & mixed peppercorns and mix thoroughly again.
- Stuff each mushroom with the sausage mixture and place into the oiled ovenproof dish.
- Place a tomato slice on each of the mushrooms, making a hole in the middle of each slice.
- Sprinkle on the cheddar cheese and push a mushroom stalk into each of the stuffed mushrooms, through the hole in the tomato slice.
- Optional: If you have any of the sun-dried tomato oil available, drizzle a little over the top of the mushrooms.
- Bake in a preheated oven for 50-60 minutes; it depends on the size of the mushrooms.
- Garnish with chopped parsley & serve warm with chunky home-made bread and/or salad.
- Allow one mushrom per person as a starter and two per person for lunchor a lght meal.
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July 12th, 2008 by alice
Tags: Chicken, Fresh, Grilled, Herb, Meat, Sauce, Seafood, Veggies
INGREDIENTS
- 2garlic cloves, finely chopped
- 1cup choppedfresh flat-leaf parsley
- 1tablespoon choppedfresh oregano
- 1/2teaspoonred pepper flakes
- 3/4cupextra-virgin olive oil
- 1teaspoonred wine vinegar
- 1/2teaspoonkosher salt
DIRECTIONS
- In small bowl, combine all ingredients.
- Cover and refrigerate for at least 3 hours.
- Bring to room temperature and spoon over grilled meat, chicken, seafood or vegetables.
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July 12th, 2008 by alice
Tags: , Bean, Easy, Mexican, Soup
INGREDIENTS
- 3 (14 1/2 ounce)canschicken broth
- 1 1/2cupsthick & chunky salsa
- 2cups cubedcooked chicken(rotisserie style works great)
- 1/2cup choppedonions
- 1/2cup choppedred bell peppers
- 1 (15 ounce)canblack beans
- 1cup uncookedinstant rice
- 1teaspoonsalt (optional)
- 1teaspoonpepper
- 1teaspoongarlic salt
- 1/2cup choppedcilantro
- 1/2cup choppedcilantro(for garnish)
- 1lime, juice of
- 1lime, quartered(for garnish)
- 1avocado(garnish)
- tortilla chips(garnish)
- 1cupmonterey jack cheese, shredded(garnish)
DIRECTIONS
- In large pot, bring salsa and broth to a boil.
- Add cooked chicken, beans, 1/2 cup cilantro, onion, bell pepper, spices and uncooked instant rice.
- Cover, reduce heat and simmer 4-5 minutes.
- Remove from heat, add juice from one lime.
- Offer shredded cheese, lime quarters, chopped cilantro and cubed avocado as garnishes.
- Serve with tortilla chips.
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