My dear friend Allison just offered up some of her favorite dinner recipes for me to share!! I haven’t tried these yet, but I’ve enjoyed enough of Allison’s food that I’m sure this is wonderful! (Plus, I love the name!!!)Johnny Mazetti
From Allison Dettore
1 ½ pond hamburger (or ground turkey meat)
½ pound egg noodles
1 can tomato soup
1 can mushroom soup
1 small onion, chopped
1 small pack Velveeta cheese
*I also sometimes add chopped green peppers or another vegetable (corn, steamed broccoli, mushrooms)
Mix together soups while frying hamburger and onion. Drain the meat and add to soup mixture. Add cooked noodles and ½ pack of the velveeta to soups and hamburger. Put into a 9x13 pan. Slice remaining Velveeta and place on top. Bake at 350 degrees for 30 minutes.
Showing posts with label noodles. Show all posts
Showing posts with label noodles. Show all posts
Tuesday, April 12, 2011
Beef Stroganoff-ish
My husband is part Swedish and was asking for this dish last week, so I thought I’d make something up!
Sautee half a chopped onion. Add beef stew meat and brown (adding S&P). Add vegetable stock, covering the meat by about an inch. Add some worcestershire sauce, thyme, cover and simmer for at least an hour (until the meat is very tender and falls apart). After you can break up the meat easily, add a can of cream of mushroom soup. Boil some egg noodles, add the sauce and voila! Stroganoff-ish!
I served this with steamed green beans.
Sautee half a chopped onion. Add beef stew meat and brown (adding S&P). Add vegetable stock, covering the meat by about an inch. Add some worcestershire sauce, thyme, cover and simmer for at least an hour (until the meat is very tender and falls apart). After you can break up the meat easily, add a can of cream of mushroom soup. Boil some egg noodles, add the sauce and voila! Stroganoff-ish!
I served this with steamed green beans.
Wednesday, March 30, 2011
Spicy Sesame Noodles
aka Crack Noodles (as named by my friend Molly because of their addicting nature!! Try them and you’ll be hooked too!)
1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
1 tablespoon (or more) hot chili oil*
1 1/2 teaspoons salt
1 pound fresh Chinese egg noodles or fresh angel hair pasta
12 green onions (white and pale green parts only), thinly sliced 1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves
*Available in the Asian foods section of many supermarkets and at Asian markets.
Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.
Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.
1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
1 tablespoon (or more) hot chili oil*
1 1/2 teaspoons salt
1 pound fresh Chinese egg noodles or fresh angel hair pasta
12 green onions (white and pale green parts only), thinly sliced 1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves
*Available in the Asian foods section of many supermarkets and at Asian markets.
Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.
Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.
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