recipes are welcome!
stuffed peppers: our version uses sloppy joe meat to stuff the pepper, topped with a slice of cheese
I like them on pizza
Slice beef into 1/4" strips no longer than 3".
Heat 1 Tbsp. oil in skillet on medium high heat and saute onion and garlic until tender. Remove with a slotted spoon.
Add rest of oil and beef and cook until beef is browned. Remove with a slotted spoon.
broth, soy sauce, sugar and pepper to skillet. Stir well. Return
onions, garlic and beef to skillet, cover and simmer about 30 minutes.
celery, peppers, and tomatoes and cook until crisp tender, about 5
minutes. Dissolve the cornstarch in the cold water and slowly stir into
the skillet until thickened, about 2 minutes. Serve over hot rice.
sweet & sour chicken
Cut chicken into 6 to 8 pieces or into 1/4 inch thick strips. Mix
paprika, dry minced garlic, thyme, and black pepper, and stir about 1/3
of the mixture into the chicken.
Heat olive oil in a skillet. Add seasoned chicken and brown. Add
pepper strips and onion wedges and cover; cook until vegetables are
tender, stirring occasionally. Add tomatoes and as much of the red
pepper flakes as desired. Stir until heated through and serve.
this one takes a little work, but it's well worth it! YUM!
Enjoy this take out restaurant of fried
pork, sliced carrots, green bell peppers and pineapple at home.
Vegetables Au Gratin
* this is a delicious veggie side dish that everyone will enjoy!*
soup, cheese, and sour cream together. Stir in veggies. Put in a
greased baking dish. Mix melted butter and cheese cracker crumbs
together with a fork and sprinkle evenly over veggie mixture. Bake at
375°F for 30 to 35 minutes.
I make this without the pasta and it still fills the pan....and the kids love it!
Olive Garden Style Vegetarian LasagnaA
bountiful vegetable mixture, a rich ricotta cheese mixture, and a
homemade, cream sauce make this vegetarian lasagna well worth the extra
out enough dry lasagna noodles in a 9x13 pan to ensure you have enough
to make 3 full layers, with very little overlap on each layer. Remove
the dry strips and cook according to package instructions until barely
"al dente" and drain.
Sauce: Heat water to a boil in the bottom of a double boiler. Add
butter, cream and pepper to the top pot and heat until butter is
completely melted, then stir in Parmesan until melted and blended.
Remove top pot and set aside to cool. Divide the sauce into 2 equal
portions. Refrigerate 1 portion for use later.
Ricotta Cheese Mixture: Combine all ingredients in a bowl and blend thoroughly with a rubber spatula. Set aside at room temp.
Vegetables: Combine all veggies and mix well.
Coat the bottom and sides of a 9x13 baking dish with vegetable spray.
Lay out cooked lasagna strips (about 4) to cover entire bottom. Spread
1-1/4 c of the Ricotta mix evenly over the strips. Top with 8 c of
veggie mix and spread out evenly. Lay out 9 of the mozzarella slices to
cover the veggie layer. Repeat this layering. Top the second layer of
mozzarella slices with lasagna strips and spread them evenly with 1-1/4 c
ricotta cheese mix to finish. Cooking: Spray a sheet of foil with
vegetable spray and cover the baking dish tightly with the foil, sprayed
side down. Bake in a preheated 375~ oven for about an hour or until the
internal temp is 165~. Remove from the oven and allow to sit for a few
minutes, covered, before cutting and serving. Immediately prior to
serving, heat the reserved portion of Alfredo Sauce and ladle the hot
sauce over each slice of lasagna as it is served. Serves 8.
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