Slow Cooker Pasta e Fagioli

March 7, 2014 Leave a Comment

 

Slow Cooker Pasta e Fafioli

Slow Cooker Pasta e Fagioli

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This is my favorite soup to make because it’s so flavorful, hearty and healthy.  I have served this hearty dish to guests and received many compliments.  The soup will be thick, but delicious.

         Penny Novy                                                                     Buffalo Grove, Illinois

 

Slow Cooker Pasta e Fagioli Recipe

Slow Cooker Pasta e Fagioli

1 lb. ground beef

1 medium onion, chopped

1 carton (32 oz.) chicken broth

2 cans (14 ½ oz. each) diced tomatoes, undrained

1 can (15 oz.) white kidney or cannellini beans, rinsed and drained

2 medium carrots, chopped

1 ½ cups finely chopped cabbage

1 celery rib, chopped

2 Tbsp. minced fresh basil or 2 tsp. dried basil

2 garlic cloves, minced

½ tsp. salt

½ tsp. pepper

1 cup ditalini or other small pasta

Grated Parmesan chess, optional

 

In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain.

Transfer to a 4 or 5 quart slow cooker.  Stir in the broth, tomatoes, beans, carrots, cabbage, celery, basil, garlic, salt and garlic.  Cover and cook on LOW for 7-8 hours or until vegetables are tender.

Stir in pasta.  Cover and cook on high 30 minutes longer or pasta is tender.  Sprinkle with cheese.

8 servings

 

(Recipe for Slow Cooker Pasta e Fagioli was on www.tasteofhome.com, 2014)

 

 

 

 

 

 

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Broccoli Beef Braids

December 10, 2013 Leave a Comment
Broccoli Beef Braids

Broccoli Beef Braids

 Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

This filling sandwich looks fancy but is really simple to make.  Each slice is packed with ground beef, broccoli and cheese.  Served with a green salad, this beefy sandwich makes a terrific lunch or dinner.

          Penny Lapp                                                                        Royalton, Ohio

 

Broccoli Beef Braids Recipe

Broccoli Beef Braids

1 lb. ground beef

½ cup chopped onion

3 cups frozen chopped broccoli

1 cup (4 oz.) shredded part-skim mozzarella cheese

½ cup sour cream

¼ tsp. salt

¼ tsp. pepper

2 tubes (8 oz. each) refrigerated crescent rolls

Preheat oven to 350 F.  In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Add the broccoli, cheese, sour cream, salt and pepper; heat through.

Unroll one tube of dough on a greased baking sheet; seal the seams and perforations, forming a 12×8 inch rectangle.  Spread half of beef mixture lengthwise down the center.  On each side, cut 1 inch wide strips 3 inch into center.  Starting at one end, fold alternating strips at an angle across filling; seal ends.  Repeat.

Bake 15-20 minutes or until golden brown.        2 loaves (8 serving each)

 

(Recipe for Broccoli Beef Braids came from Taste of Home, 2013)

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German Vegetable Soup

October 2, 2013 Leave a Comment
German Vegetable Soup

German Vegetable Soup

 

My sister-in-law gave me this recipe – it’s a nice thick soup.  It does call for quite a few ingredients, but that is worth it!

        Gundrun Braker                                                 Burnett, Wisconsin

 

German Vegetable Soup Recipe

German Vegetable Soup

1 ½ lbs. ground beef

2 medium onions, diced

2 Tbsp. beef bouillon granules

1 cup water

Salt and pepper to taste

1 bay leaf

1 can (46 oz.) tomato or vegetable juice

3 celery ribs, diced

6 medium carrots, sliced

3 medium potatoes, peeled and diced

3 cups shredded cabbage

1 small green pepper, chopped

1 can (15 ¼ oz.) whole kernel corn drained

1 can (8 ½ oz.) peas, drained

1 can (8 oz.) cut green beans, drained

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain.

Dissolve bouillon in water; add to the beef mixture.  Add the salt, pepper, garlic, bay leaf, tomato juice, celery, carrots, potatoes, cabbage and green pepper.

Simmer, uncovered, for 25 minutes or until vegetables are tender.

(Recipe for German Vegetable Soup came from tasteofhome.com)

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Taco Casserole

July 27, 2013 Leave a Comment
Taco Casserole

Taco Casserole

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes

at www.tasteofhome.com

 

 

When you’re bored with traditional tacos, give this filling main dish a try.  It puts the same Southwestern taste into a comforting casserole.

                               Bonnie King                                                                         Lansing, Michigan

 

Taco Casserole Recipe

Taco Casserole

2 1/2 Lbs. ground beef

2 packages taco seasoning

2/3 cup water

1 can (16 oz.) kidney beans, rinsed and drained

1 cup (4 oz.) shredded Monterey Jack or pepper Jack cheese

2 eggs, lightly beaten

1 cup 2% milk

1 ½ cups biscuit/baking mix

1 cup (8 oz.) sour cream

1 cup (4 oz.) shredded cheddar cheese

2 cup shredded lettuce

1 medium tomato, diced

1 cup (2 ¼ oz.) sliced ripe olives, drained

 

In a large skillet, cook beef over medium heat until meat is no longer pink; drain.  Stir in taco seasoning and water.  Bring to a boil.  Reduced heat and simmer for 5 minutes.  Stir in beans.

Spoon meat mixture into a greased 8 inch square baking dish.  Sprinkle with Monterey Jack cheese.  In a large bowl, combine the eggs, milk and biscuit mix until moistened.  Pour over cheese.

Bake, uncovered, at  400 F. for 20-25 minutes or until lightly browned and a knife inserted near the center comes out clean.  Spread with sour cream.  Top with cheddar cheese, lettuce, tomato and olives.

6-8 servings

 

(Recipe for Taco Casserole was in tasteofhome.com)

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Aloha Burgers

June 28, 2013 Leave a Comment
Aloha Burgers

Aloha Burgers

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I love hamburgers and pineapple, so it just seemed natural for me to combine them.  My family frequently requests these unique burgers.  It’s a nice change of pace from the same old boring hamburger.

                Joi McKim-Jones                                                                                              Walkoloa, Hawaii

               

Aloha Burgers Recipe

Aloha Burgers

1 can (8 oz.) sliced pineapple

¾ cup reduced-sodium teriyaki sauce

1 lb. ground beef

1 large sweet onion, sliced

1 Tbsp. butter

4 lettuce leaves

4 sesame seed or onion buns, split and toasted

4 slices Swiss cheese

4 bacon strips, cooked

 

Drain pineapple juice into a small bowl; add teriyaki sauce.  Place 3 tablespoons in a resealable plastic bag.  Add pineapple; toss to coat and set aside.

Shape beef into four patties; place in an 8 inch square baking dish.  Pour the remaining teriyaki sauce mixture over patties; marinate for 5-10 minutes, turning once.

Drain and discard teriyaki marinade.  Grill, covered, over medium heat or broil 4 inches from the heat for 6-9 minutes on each side or until a thermometer reads 160 F. and juices run clear.  Meanwhile, in a small skillet, sauté onion in butter until tender, about 5 minutes; set aside.

Drain and discard pineapple marinade.  Place pineapple on grill or under broiler to heat through.  Layer with lettuce and onion on bottom of buns.  Top with burgers, cheese, pineapple and bacon.  Replace tops.       4 servings

(Recipe for Aloha Burgers was in tasteofhome.com)

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Taco Pasta Shells

June 8, 2013 Leave a Comment
Taco Pasta Shells

Taco Pasta Shells

Sherrie Wolfe writes, “These are a nice break from traditional tacos and are yummy!  Everyone cleans their plate.

Taco Pasta Shells Recipe

Taco Pasta Shells

18 jumbo pasta shells (the kind you use for stuffed shells)

2 Tbsp. butter or margarine

1 lb. ground beef

1-2 tsp. CHILI POWDER

¼ tsp. salt

3 oz. cream cheese

1 cup of your favorite taco sauce or salsa

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 ½ cups crushed tortilla chips

Preheat oven to 350 F.  Cook the pasta shells according to package directions.  Drain and gently toss with the butter and set aside.  In a large skillet over-high heat, brown the ground beef.  Break into crumbles and drain well.  Return to the pan on low heat, season with CHILI POWDER and salt, stir well.  Stir in the cream cheese.  Simmer for 5 minutes.

Fill the shells with the beef mixture and arrange in an ungreased 9×13 baking dish.  Spoon the taco sauce/salsa over the shells.  Cover and bake for 15 minutes.  Uncover, top with the cheese and crushed tortilla chips.  Bake for 15 minutes more.        6-9 servings

(Recipe for Taco Pasta Shells came from Penzeys Spices)

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Garlicky Beef & Tomatoes with Pasta

April 29, 2013 Leave a Comment
Garlicky Beef & Tomatoes with Pasta

Garlicky Beef & Tomatoes with Pasta

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

 

Garlicky Beef & Tomatoes with Pasta Recipe

Garlicky Beef & Tomatoes with Pasta

16 oz. pkg. bow tie pasta

1 lb. ground beef

2 cans (14.5 oz. each) diced tomatoes with roasted garlic

1 can (15 oz.) white kidney beans

1 pkg.  (10 oz.) frozen chopped spinach

¼ tsp. salt

 

Cook one 16 oz. pkg. uncooked bow tie pasta according to package directions.

In a large skillet, cook ground beef over medium heat 6-8 minutes or until no longer pink; drain.  Stir in two cans undrained diced tomatoes with garlic, one rinsed and drained can of white kidney beans, one thawed package of frozen chopped spinach (squeezed dry) and ¼ teaspoon of salt;  heat through.

Serve on top of pasta.                        6 servings

(Recipe for Garlicky Beef & Tomatoes with Pasta was in tasteofhome magazine, Recipes From Families Just Like Yours, April/May 2013)

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Barbecue Meatballs

January 10, 2013 Leave a Comment
Barbecue Meatballs

Barbecue Meatballs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

I came across this recipe while living abroad many years ago.  These meatballs are as finger-licking good as barbecued ribs but easier to eat.

                Dane Harvill                                                                              Mosca, Colorado

Barbecue Meatballs Recipe

2

Barbecue Meatballs

2 eggs

½ cup evaporated milk

1 cup dry bread crumbs

1 small onion, chopped

1 tsp. salt

½ tsp. pepper

2 Lbs. ground beef

Sauce:    1 ½ cups water

2/3 cup packed browned sugar

¼ cup chili sauce

3 Tbsp. cider vinegar

3 Tbsp. soy sauce

2 Tbsp. ketchup

1 ½ tsp. ground ginger

¼ tsp. salt

1/8 tsp. pepper

Dash Worcestershire sauce

In a large bowl, combine the first six (6) ingredients.  Crumble beef over mixture and mix well.  With wet hands, shape into 1-inch balls.  In a large skillet, brown meatballs in small batches over medium heat, turning often.  Remove with slotted spoon and keep warm; drain.

In the same pan, combine sauce ingredients.  Bring to a boil over medium heat.  Reduce heat; add the meatballs.  Simmer uncovered for 30 minutes or until sauce is absorbed.       6 ½ dozen

 

(Recipe for Barbecue Meatballs was on tasteofhome.com/Recipes – 2012)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe.  I would like to know what you think of the recipes.

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