Peruvian Lamb Soup Popular Recipes

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Peruvian Lamb Soup

"Complicated but well worth the effort. Peruvian family recipe passed down since days of the Inca."

Ingredients :

• 2 quarts water
• 1 pound lean lamb bones, neck or shank
• 1 bunch fresh cilantro
• 1 cup red bell pepper
• 1 onion, quartered
• 4 cloves garlic
• 2 tablespoons olive oil
• 1 cup dark beer
• 3 carrots, sliced
• 3 stalks celery, chopped
• 1 cup shredded banana squash
• 1 large cubed potatoes
• 1 cube chicken bouillon
• 1 tablespoon salt

Instructions :

Prep :	Cook : 8M	Ready in :

• Rinse lamb, and put in pot with water. Add squash, carrots, and celery. Bring to a boil, and then simmer for half an hour. Do not cover.
• Twist stems off cilantro bunch. Put in a blender with 1 cup water. Blend till liquefied. Add garlic cloves, onion, red pepper, bouillon cube; chop in blender. Do not liquefy. Should be fairly chunky.
• Stir fry cilantro mixture in olive oil till onion is translucent. Add to soup pot with beer, and simmer for 15 minutes.
• Add potatoes, and simmer for final 15 minutes, or until potatoes are tender. Season to taste with salt.

Notes :

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Seafood Lasagna I Tasty Recipes

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Seafood Lasagna I

"A different twist on lasagna for the seafood lover. Great served with garlic bread."

Ingredients :

• 1 (16 ounce) package lasagna noodles
• 1 pound cooked salad shrimp
• 1 pound fresh crab meat
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups milk
• 1 cup grated Parmesan cheese
• 5 cups shredded mozzarella cheese

Instructions :

Prep : 5M	Cook : 8M	Ready in : 1H10M

• Cook lasagna noodles in a large pot of boiling salted water until al dente. Drain well.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium size saucepan over medium heat melt butter or margarine, stir in flour and let flour brown slightly. Stir in milk, stirring constantly until sauce thickens. Add the parmesan cheese to the sauce and stir well.
• In a 9x13 baking pan spread a thin layer of white sauce, followed by a layer of cooked lasagna noodles. Place 1/4 of the shrimp, 1/4 of the crabmeat and 1 cup mozzarella cheese on top of the lasagna noodles. Repeat three times, making four layers. Top the final layer with sauce and remaining mozzarella cheese. Bake for 45 minutes or until top is brown.

Notes :

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Stuffed Pepper Soup II Tasty Recipes

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Stuffed Pepper Soup II

"Stuffed peppers in a soup bowl. Tastes just like stuffed peppers! Garnish with parsley."

Ingredients :

• 1 cup chopped onion
• 1/4 cup chopped celery
• 1 clove garlic, minced
• 2 cups chopped green bell pepper
• 2 tablespoons vegetable oil
• 1/2 pound lean ground beef
• 1 (16 ounce) can crushed tomatoes
• 1/2 cup tomato juice
• 1/4 cup uncooked white rice
• 3 cups water
• 2 tablespoons chopped fresh parsley
• 2 teaspoons white sugar
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon

Instructions :

Prep : 10M	Cook : 4M	Ready in : 1H15M

• Saute onion, celery, garlic, and green pepper in oil until just tender. Do not brown. Stir beef into vegetables; cook until beef is browned, about 10 minutes. Stir in rice.
• Add tomatoes, juice, water, parsley, sugar, salt, and pepper to the browned beef mixture. Cover, and simmer 45 minutes or until rice is cooked. Adjust liquid if necessary. Stir in cinnamon. Taste for seasoning. Garnish each serving with a parsley sprig.

Notes :

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Pierogi I Tasty Recipes

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Pierogi I

"A delicious filled dumpling made from fresh pasta. These take time, but are so worth it! Fill with Sauerkraut Filling or Potato and Cheese Filling. To freeze, place uncooked pierogies in melted butter. Cool, and place in freezer bags. The butter will keep them from sticking."

Ingredients :

• 8 cups all-purpose flour
• 4 eggs
• 1 (8 ounce) container sour cream
• 1/2 teaspoon salt
• warm water
• 1 recipe Sauerkraut Filling OR
• 1 recipe Potato Cheese Filling

Instructions :

Prep : 45M	Cook : 12M	Ready in : 1H

• In a large bowl, beat together eggs, carton sour cream, and salt. Stir in flour and warm water. Add water until dough feels like velvet. Turn out onto a lightly floured board, and knead until smooth. Roll out to a 1/8 to 1/4 inch thickness. Cut out 3 1/2 inch circles with either the top of a glass or a biscuit cutter. Cover with waxed paper to prevent drying out if not filling immediately.
• Place 1 or 2 tablespoons filling on one side of a circle of dough. Fold over, and seal by pressing the edges with a fork. Repeat until ingredients are used.
• Bring a large pot of water to a boil. Immerse pierogi. Cook until the dumplings float to the surface. (See Cook's Note for tips on freezing extra pierogies.)

Notes :

• Get the recipe for Sauerkraut Filling for Pierogi.
• Get the recipe for Potato and Cheese Filling for Pierogi.
• To freeze pierogies: grease a baking dish with melted butter and top with chopped onions. Layer cooked pierogies in the dish, adding more melted butter and onions in between layers. When cool, divide into freezer bags; the butter will keep the pierogies from sticking, and when you thaw them, the contents of the bag can be placed in a skillet for easy reheating.

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Cherry Pie I Tasty Recipes

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Cherry Pie I

"Fresh cherries in an easy no bake pie. Top with whipped topping. Chocolate fans may want to try using a prepared chocolate cookie crumb crust for this recipe."

Ingredients :

• 1 (9 inch) prepared vanilla wafer crust
• 1 (.25 ounce) package unflavored gelatin
• 2 tablespoons cold water
• 4 cups pitted cherries
• 1 cup white sugar
• 2 tablespoons cornstarch
• 4 teaspoons lemon juice
• 3 drops red food coloring

Instructions :

Prep :	Cook : 8M	Ready in :

• In a small bowl, soften gelatin in cold water. Set aside.
• In a medium saucepan, mash half the cherries with the sugar. Stir in cornstarch, lemon juice, and food coloring. Cook over medium heat, stirring until thick and transparent. Remove from heat. Add gelatin, and stir briskly.
• Slice remaining cherries into the crust, and pour gelatin mixture over cherries. Chill at least 4 hours before serving.

Notes :

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Chocolate Layered Pie The Best Recipes

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Chocolate Layered Pie

"Chocolate pudding pie in a pecan nut crust, topped with whipped topping tastes like heaven. Also known as a Voo Doo Pie."

Ingredients :

• 1/2 cup chopped pecans
• 1/2 cup butter, melted
• 1 cup all-purpose flour
• 1 cup frozen whipped topping, thawed
• 1 (8 ounce) package cream cheese
• 1 cup confectioners' sugar
• 1 (5.9 ounce) package instant chocolate pudding mix
• 2/3 cup milk
• 2 cups frozen whipped topping, thawed

Instructions :

Prep : 20M	Cook : 8M	Ready in : 2H30M

• Mix together pecans, melted butter, and flour. Pat into the bottom and up the sides of a 9 inch pie plate. Bake at 350 degrees F (175 degrees C) until lightly browned. Remove from oven, and set aside to cool.
• In a mixing bowl, blend 1 cup whipped topping, cream cheese, and confectioners sugar until creamy. Spread into cooled crust.
• Whisk together pudding mix and milk. Spread evenly over cheese layer, and the spread remaining whipped topping on top. Chill 1 1/2 to 2 hours.

Notes :

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Peanut Butter Pie V The Best Recipes

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Peanut Butter Pie V

"This is my mom's recipe and it is very good and creamy."

Ingredients :

• 2 (9 inch) prepared graham cracker crusts
• 1 (8 ounce) package cream cheese, softened
• 4 cups confectioners' sugar
• 2 teaspoons vanilla extract
• 1 cup crunchy peanut butter
• 2 (8 ounce) containers frozen whipped topping, thawed

Instructions :

Prep :	Cook : 16M	Ready in :

• Mix together the cream cheese and confectioners' sugar. Cream well together.
• Add vanilla and peanut butter and mix well.
• Fold in 1 - 8 ounce container whipped dessert topping. Spoon into the pie shells. Then top each pie the remaining dessert topping. Chill before serving.

Notes :

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Tarte au Sucre I Popular Recipes

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Tarte au Sucre I

"This is a Canadian Maple sugar pie. Although it tastes a little like pecan, the flavor is more complex and leaves everyone asking for your secret. Earl Grey tea works well with this recipe."

Ingredients :

• 1 recipe pastry for a 9 inch single crust pie
• 3 eggs
• 7/8 cup light brown sugar
• 3/4 cup real maple syrup
• 6 tablespoons unsalted butter, melted
• 1/4 cup brewed tea
• 6 1/2 teaspoons cider vinegar
• 1 pinch salt
• 3/4 cup toasted chopped walnuts

Instructions :

Prep :	Cook : 8M	Ready in :

• Roll out the dough, and fit it in a 9 inch pie pan. Crimp the edges. Chill while preparing filling.
• In a bowl, whisk together the eggs and sugar. Add the syrup, butter, tea, vinegar, and salt. Whisk until smooth. Stir in the nuts.
• Place the pie shell on a cookie sheet, and pour the filling into the shell. Bake in a preheated 450 degree F (230 degrees C) oven for 10 minutes. Lower the heat to 350 degrees F (175 degrees C), and bake until the center is still a bit wiggly. It will set completely when cooled, about 25 minutes. Cool, and serve with sweetened whipped cream.

Notes :

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Sweet Potato Bisque The Best Recipes

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Sweet Potato Bisque

"Velvety smooth soothing soup with zip! Serve hot with dollop of sour cream and garnish of chopped chives."

Ingredients :

• 3 sweet potatoes
• 4 potatoes, peeled and quartered
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 10 cups water
• 1 1/2 tablespoons all-purpose flour
• 1/4 cup chicken broth
• 3/8 cup buttermilk
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon ground white pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• salt to taste
• ground black pepper to taste

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H35M

• Roast sweet potatoes in 450 degree F (230 degrees C) oven for 30 minutes. Remove from oven and slice open, allowing to cool while assembling rest of soup.
• Saute onion and garlic in olive oil and butter until soft and slightly browned. Add potatoes to pot and saute 1 minute. Stir in flour. Deglaze pan with broth, scraping up brown bits. Add water and sweet potato flesh. Bring mixture to a boil and reduce heat to medium low. Simmer partially covered for approximately 30 minutes or until vegetables are tender. (Liquid will have reduced to approximately 8 cups.)
• Remove from heat and puree soup in batches in blender or directly in pot with hand-held blender.
• Return soup to pot and re-heat over low heat. Add buttermilk, nutmeg, ginger, white pepper, thyme, cumin, and salt and pepper to taste, stirring well.

Notes :

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Solianka or Russian Beef Soup The Best Recipes

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Solianka or Russian Beef Soup

"This is a traditional Russian soup that is served as a meal by itself. Vodka is usually served with it. Garnish with fresh lemon slices and sour cream."

Ingredients :

• 2 ounces dried mushrooms
• 3/4 cup water
• 1/2 cup unsalted butter
• 3 onions, chopped
• 1 cup cooked diced veal
• 1 cup diced ham
• 1/4 pound kielbasa sausage, cut into 1 inch pieces
• 2 quarts beef stock
• 3 bay leaves
• 10 black peppercorns
• 2 dill pickles, diced
• 2 tablespoons capers
• 12 marinated mushrooms
• 1 (28 ounce) can Italian-style whole peeled tomatoes
• 2 tablespoons tomato paste
• 1 1/2 tablespoons all-purpose flour
• 12 kalamata olives
• 1/3 cup chopped fresh dill weed
• 1/4 teaspoon dried marjoram
• 3 cloves garlic, minced
• 1/4 cup dill pickle juice
• 1 teaspoon Hungarian sweet paprika
• salt to taste
• ground black pepper to taste

Instructions :

Prep : 25M	Cook : 6M	Ready in : 1H10M

• Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside.
• Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms and bring to a boil. Make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. Lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes.
• Melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. Add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot.
• Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
• Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream and lemon.

Notes :

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Easy Beef Stroganoff The Best Recipes

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Easy Beef Stroganoff

"Easy to make. Reheats well. Very good, this is a favorite in our house. Total preparation time is 30 minutes!"

Ingredients :

• 1 (12 ounce) package egg noodles, cooked and drained
• 6 ounces fresh mushrooms, sliced
• 1 onion, chopped
• 1/4 cup butter
• 2 pounds lean ground beef
• 4 tablespoons all-purpose flour
• 2 cups beef broth
• 1 cup sour cream
• salt and black pepper to taste

Instructions :

Prep : 10M	Cook : 8M	Ready in : 30M

• Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.
• Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from pan.
• Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Ham and Onion Pie Popular Recipes

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Ham and Onion Pie

Delicious cheesy ham and onion pie. Great if you have leftovers.

Ingredients :

• 2 cups all-purpose flour
• 1 teaspoon salt
• ⅔ cup shortening
• 4 tablespoons ice water
• 1 ½ cups diced ham
• 2 onions, thinly sliced
• 1 clove garlic, minced
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper
• ¼ cup butter
• 3 baking potatoes, thinly sliced
• 3 cups shredded Jarlsberg cheese
• 2 eggs
• ⅓ cup light cream

Instructions :

Prep :	Cook : 1 deep dish pieM	Ready in :

Notes :

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Grilled Swordfish with Rosemary Popular Recipes

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Grilled Swordfish with Rosemary

"A simple white wine marinade makes this grilled swordfish special. Rosemary is used in both the marinade and a lemon and olive oil sauce that is drizzled over the fish when served."

Ingredients :

• 1/2 cup white wine
• 5 cloves garlic, minced
• 2 teaspoons chopped fresh rosemary
• 4 (4 ounce) swordfish steaks
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil
• 4 slices lemon, for garnish

Instructions :

Prep : 10M	Cook : 4M	Ready in : 1H20M

• Stir wine, garlic, and 1 teaspoon rosemary together in an 8 inch square baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover, and refrigerate for at least 1 hour.
• In a small bowl, stir together the lemon juice, olive oil, and remaining rosemary. Set aside.
• Preheat grill for medium heat.
• Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate to prevent sticking. Grill fish 10 minutes, turning once, or until fish can be easily flaked with a fork. Remove fish to a serving plate. Spoon lemon sauce over the fish, and top each fillet with a slice of lemon for garnish.

Notes :

• The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Pasta With Peanut Sauce The Best Recipes

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Pasta With Peanut Sauce

This pasta dish has a slightly Asian flavor, and is spicy.

Ingredients :

• 1 (8 ounce) package angel hair pasta
• ½ cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 teaspoon grated fresh ginger
• ½ cup chicken broth
• ½ cup fresh bean sprouts
• 1 red bell pepper, thinly sliced
• 4 green onions, chopped
• 1 pound skinless, boneless chicken breast halves - cut into cubes

Instructions :

Prep :	Cook : 6 M	Ready in :

Notes :

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Scotch Broth I The Best Recipes

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Scotch Broth I

"This is a good recipe. We used it years ago before becoming vegetarian. Wonderful aroma and flavor."

Ingredients :

• 2 pounds meaty beef soup bones
• 2 quarts water
• 6 whole black peppercorns
• 1 cup chopped carrots
• 1 cup turnips, chopped
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1/4 cup pearl barley

Instructions :

Prep : 20M	Cook : 8M	Ready in : 3H

• In a large kettle, combine soup bones, water, and peppercorns. Cover and simmer for 1 1/2 hours or until the meat comes easily off the bones.
• Remove bones. Strain broth; chill.
• Skim off fat. Remove meat from bones; dice and return to broth along with carrots, turnips, celery, onion, and barley. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.

Notes :

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Shepherd's Pie I Tasty Recipes

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Shepherd's Pie I

"This is a savory meat pie."

Ingredients :

• 1 pound lean ground beef
• 1 onion, chopped
• 1 (28 ounce) can peeled and crushed tomatoes
• 2 tablespoons vegetable oil
• salt to taste
• 2 cups instant mashed potato flakes
• 1 cup shredded Cheddar cheese

Instructions :

Prep : 45M	Cook : 8M	Ready in : 55M

• Heat oil in frying pan. Add chopped onions, and fry until golden brown. Add ground beef, and keep stirring until meat is browned. Add crushed tomatoes, and continue to cook until liquid from the tomatoes evaporates. Salt to taste.
• In the meantime, prepare the mashed potatoes as directed on the packet.
• Spread the meat mixture into the bottom of an oven proof dish. Cover with a layer of mashed potatoes, and top with grated cheese.
• Bake for 10 minutes at 400 degrees F (205 degrees C), or until cheese has melted and browned.

Notes :

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Chicken, Sausage and Zucchini Pasta The Best Recipes

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Chicken, Sausage and Zucchini Pasta

I just threw this together one night, and we all loved it! Quick and easy! Feel free to experiment with various types of pasta.

Ingredients :

• 1 (16 ounce) package rotini pasta
• 4 (3.5 ounce) links Italian sausages, sliced
• 2 skinless, boneless chicken breast halves, cubed
• 1 onion, chopped
• 1 clove garlic, minced
• 1 green bell pepper, diced
• 1 teaspoon Italian seasoning
• salt to taste
• ground black pepper to taste
• 1 (14.5 ounce) can diced tomatoes
• 1 ¾ cups spaghetti sauce
• 1 (4.5 ounce) can sliced mushrooms
• 3 zucchinis, thickly sliced

Instructions :

Prep : 20M	Cook : 6 M	Ready in : 40M

Notes :

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Three-Onion Pie with Feta or Goat Cheese Tasty Recipes

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Three-Onion Pie with Feta or Goat Cheese

"This pie is simple to prepare. Serve with a salad for dinner, or with fruit for brunch. Dry goat cheese can be used in place of feta cheese."

Ingredients :

• 2 tablespoons vegetable oil
• 1 yellow onion, chopped
• 1 red onion, chopped
• 2 tablespoons dry white wine
• 2 leeks, bulb only, sliced into rings
• 2 eggs, beaten
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill weed
• 1 tablespoon chopped fresh tarragon
• 1/2 cup crumbled feta cheese
• 1 plum tomatoes, thinly sliced
• 1 cup fine bread crumbs
• ground black pepper to taste

Instructions :

Prep :	Cook : 8M	Ready in :

• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a large skillet. Add the yellow and red onions, and saute over moderate heat for 5 minutes. Stir in the wine, then add the leeks. Saute for another 15 minutes, stirring frequently, or until the onions are golden and the leeks are limp. Remove from heat.
• In a mixing bowl, combine the beaten eggs with dill, tarragon, feta cheese, pepper, and 2 tablespoons parsley. Stir in the onion mixture.
• Oil a 10 inch tart pan, and line the bottom generously with bread crumbs. Pour in the onion mixture. Ring the outside edge of the pie with tomato slices, and sprinkle the remaining 1 tablespoon parsley in the center. Sprinkle a light layer of bread crumbs over the entire top.
• Bake for 40 to 45 minutes, or until the mixture is set and the top is golden. Let stand for 10 minutes, then cut into wedges and serve.

Notes :

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Oxtail Soup I The Best Recipes

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Oxtail Soup I

"A hearty, full-bodied soup - somewhat different than most oxtail soups."

Ingredients :

• 3 pounds beef oxtail
• 3 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 onion, chopped
• 2 carrots, sliced
• 1 parsnip, sliced
• 1 turnip, peeled and diced
• 2 tablespoons brandy (optional)
• 6 cups water
• 1/2 teaspoon dried savory
• 1 bay leaf
• 1/2 cup barley
• 2 ounces dried mushrooms

Instructions :

Prep : 20M	Cook : 7M	Ready in : 3H30M

• Rehydrate dried mushrooms in hot water for 30 to 45 minutes. Drain, and slice.
• Trim all fat off oxtails. Spread on a shallow roasting pan. Roast at 450 degrees F (230 degrees C) for 45 minutes. Drain off fat, reserving about 2 tablespoons.
• Add 1 cup of water to roasting pan in which oxtails were browned. Heat, stirring constantly, to dissolve browned bit. Reserve.
• In a large stock pot, saute onion, carrots, parsnip, mushrooms and turnip in reserved fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy over the saute. Ignite.
• Pour reserved water and browning over the oxtails and vegetables. Add remaining 5 cups of water. Add savory, bay leaf, barley, salt, and pepper. Bring to boil, and then reduce heat. Cover, and simmer slowly for 2 hours. Adjust seasonings.

Notes :

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Oatmeal and Tomato Soup Tasty Recipes

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Oatmeal and Tomato Soup

"A quick and cheap soup, using basics in your cupboards."

Ingredients :

• 1 onion, chopped
• 3 cloves crushed garlic
• 3 1/2 tablespoons margarine
• 1 (14.5 ounce) can stewed tomatoes
• 4 cups water
• salt and pepper to taste
• 3/4 cup rolled oats

Instructions :

Prep :	Cook : 4M	Ready in :

• In a skillet, saute onion and garlic in butter, until onion becomes tender and begins to brown.
• Add undrained tomatoes, water, salt and pepper. Bring to a simmer.
• While soup is simmering, toast rolled oats in a heavy bottomed sauce pan, stirring till they are brown. Stir in oats to soup and cook for about 6 to 10 minutes, and then serve.

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Chili Chicken Stew The Best Recipes

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Chili Chicken Stew

This is a very savory stew, full of flavor!

Ingredients :

• 2 tablespoons vegetable oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2 (14.5 ounce) cans chicken broth
• 1 teaspoon chili powder
• 2 cups cubed, cooked chicken meat
• 1 (14.5 ounce) can diced tomatoes
• 1 (16 ounce) package frozen mixed vegetables

Instructions :

Prep :	Cook : 4 M	Ready in :

Notes :

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Chicken Soup with Drop-In Noodles Tasty Recipes

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Chicken Soup with Drop-In Noodles

Chicken soup that you can let simmer in a slow cooker all day then make homemade drop noodles just before serving. Quick and easy.

Ingredients :

• 2 skinless, boneless chicken breasts
• 2 ½ tablespoons mixed vegetable flakes
• 1 bay leaf
• 1 teaspoon dried parsley
• ¼ teaspoon dried tarragon
• ¾ teaspoon celery salt
• 1 onion, chopped
• ½ cup frozen diced carrots
• 2 (14.5 ounce) cans chicken broth
• 2 teaspoons chicken bouillon powder
• salt to taste
• 2 cups all-purpose flour
• 1 tablespoon shredded Cheddar cheese
• 2 eggs
• 1 tablespoon milk

Instructions :

Prep : 45M	Cook : 4 to 6 M	Ready in : 8H45M

Notes :

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Italian Riboletta Soup Tasty Recipes

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Italian Riboletta Soup

"Riboletta, roughly translated in Italian, means re-boiled minestrone soup with bread slices in it. You could add your own diced cooked meat to it if you like."

Ingredients :

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 tablespoons minced garlic
• 2 stalks celery, chopped
• 1 carrot, chopped
• 1 bay leaf
• 1/4 cup chopped parsley
• 4 cups chicken broth
• 1 cup water
• 2 (14.5 ounce) cans stewed tomatoes
• 1 teaspoon dried thyme
• 3 cups shredded cabbage
• 1 potato, peeled and diced
• 2 1/2 cups cooked white beans
• 6 slices French or Italian-style bread
• 1/2 cup grated Parmesan cheese

Instructions :

Prep : 30M	Cook : 8M	Ready in : 2H

• In a large saucepan, heat the olive oil over medium heat. Cook the onions, garlic, celery and carrot until the onion is soft.
• Stir in bay leaf, parsley, chicken stock, water, tomatoes, thyme, cabbage, potato, and cooked beans. Bring to a simmer and cook for about 40 minutes, or until beans are tender. Season with salt and pepper to taste.
• Preheat oven to 350 degrees F(1175 degrees C). In a 4 quart casserole dish, place 1/3 of the mixture over the bottom. Layer 3 of the stale pieces of bread over the top. Place another 1/3 of the soup mixture over the bread followed by remaining 3 slices of bread. Top with remaining 1/3 of soup.
• Sprinkle with Parmesan cheese and bake for 30-40 minutes, or until soup is bubbling and cheese is light golden.

Notes :

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Harvest Pumpkin Soup Popular Recipes

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Harvest Pumpkin Soup

"A very easy and great tasting soup."

Ingredients :

• 2 small sugar pumpkin
• 3 cups chicken stock
• 3/4 cup heavy whipping cream
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground sage
• 1 1/2 teaspoons salt
• 4 tablespoons sour cream

Instructions :

Prep : 10M	Cook : 4M	Ready in : 2H30M

• Preheat oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.
• Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream

Notes :

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Key Lime Pie II The Best Recipes

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Key Lime Pie II

"This pie is made with gelatin. Lemon-lime gelatin may be used in place of the lime gelatin. Be sure to cool the pie shell before filling."

Ingredients :

• 1 (3 ounce) package lime flavored Jell-O® mix
• 3/4 cup boiling water
• 1 1/2 teaspoons grated lime zest
• 1/2 cup fresh lime juice
• 1 (14 ounce) can sweetened condensed milk
• 1 cup sour cream
• 4 drops green food coloring (optional)
• 1 (9 inch) pie shell, baked

Instructions :

Prep :	Cook : 8M	Ready in :

• Dissolve gelatin in boiling water. Chill until mixture starts to congeal.
• In a separate bowl (after gelatin has started to thicken and congeal) mix milk, lime juice, food coloring and grated lime rind until well blended.
• Stir in sour cream; then fold in thickened gelatin. Pour into pastry shell. Chill until firm.
• Garnish with whipped topping or whipped cream and lime slices.

Notes :

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World's Best Potato Soup Tasty Recipes

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World's Best Potato Soup

"Cheesy, hearty potato soup that's better than the restaurants."

Ingredients :

• 8 unpeeled potatoes, cubed
• 1 onion, chopped
• 2 stalks celery, diced
• 6 cubes chicken bouillon
• 1 pint half-and-half cream
• 1 pound bacon - cooked and crumbled
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 cups shredded Cheddar cheese

Instructions :

Prep :	Cook : 9M	Ready in :

• In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
• Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Jambalaya I Tasty Recipes

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Jambalaya I

"This is just a touch of New Orleans cuisine, zesty and flavorful! Plus it has the ease of being made in a slow cooker."

Ingredients :

• 2 cups diced ham
• 2 onion, chopped
• 2 stalks celery, diced
• 1 green bell pepper, chopped
• 2 (14.5 ounce) cans stewed tomatoes
• 1/4 cup tomato paste
• 3 cloves garlic, minced
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon dried thyme
• 2 whole cloves
• 2 tablespoons vegetable oil
• 1 cup converted long-grain white rice
• 1 pound medium shrimp - peeled and deveined

Instructions :

Prep :	Cook : 5M	Ready in :

• In a slow cooker combine and thoroughly mix the ham, onions, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme leaves, cloves, salad oil and rice. Cover and cook on low for 8 to 10 hours.
• One hour before serving, turn slow cooker to high. Stir in the uncooked shrimp. Cover and cook until the shrimp are pink and tender.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Luscious Lima Bean Soup Popular Recipes

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Luscious Lima Bean Soup

"Quick, easy, and wildly satisfying soup that is both light and hearty. This soup freezes wonderfully, and can be used for lunches or quick suppers. Enjoy!!"

Ingredients :

• 1 pound dry lima beans
• 4 cups water
• 5 carrots, chopped
• 1 leek, bulb only, chopped
• 2 tablespoons minced shallots
• 2 stalks celery, chopped
• 4 cubes vegetable bouillon
• 8 cups water
• 2 tablespoons olive oil

Instructions :

Prep : 25M	Cook : 9M	Ready in : 4H30M

• Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
• In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.
• In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Easy Tomato and Eggplant Soup Popular Recipes

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Easy Tomato and Eggplant Soup

"This is an easy and delicious soup that has so much flavor you won't believe how simple it is."

Ingredients :

• 2 (10.75 ounce) cans condensed tomato soup
• 2 medium eggplants
• 1/2 cup chicken broth

Instructions :

Prep : 10M	Cook : 8M	Ready in : 1H

• Cook eggplants at 350 degrees F (175 degrees C) for 30-40 minutes until soft. Scoop out insides and puree eggplant.
• Stir tomato soup and pureed eggplant together and bring to a boil. Simmer for 5 minutes and add chicken broth to thin soup to taste.

Notes :

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Asian Carryout Noodles The Best Recipes

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Asian Carryout Noodles

Try this next time you have a hankering for takeout food. Soon, people may be knocking at your door for the recipe.

Ingredients :

• 1 (8 ounce) package angel hair pasta
• 1 teaspoon canola oil
• 1 teaspoon sesame oil
• ½ onion, chopped
• 1 clove garlic, minced
• 1 skinless, boneless chicken breast half - cut into bite-size pieces
• 1 tablespoon grated fresh ginger
• 2 leafs bok choy, diced
• ¼ cup chicken broth
• 2 tablespoons dry sherry
• 1 tablespoon soy sauce
• 1 ½ tablespoons hoisin sauce
• ⅛ teaspoon salt
• 2 green onions, minced

Instructions :

Prep : 20M	Cook : 2 M	Ready in : 50M

Notes :

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Peaches 'n Cream Pie Popular Recipes

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Peaches 'n Cream Pie

"A wonderfully, easy pie to make that is good warm or cold, and makes its own crust!"

Ingredients :

• 3/4 cup all-purpose flour
• 1 (3 ounce) package non-instant vanilla pudding mix
• 3 tablespoons butter
• 1 egg
• 1/2 cup milk
• 2 1/2 cups canned sliced peaches, syrup reserved
• 1 (8 ounce) package cream cheese
• 1/2 cup white sugar
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon

Instructions :

Prep :	Cook : 8M	Ready in :

• Preheat the oven to 350 degrees F (175 degrees C). Drain peaches and reserve the syrup; set aside.
• Combine flour, pudding mix, margarine, egg, and milk; beat well. Pour into a greased 8 or 9 inch pie pan. Arrange drained peaches on top of mixture, just to edges.
• Cream together softened cream cheese, sugar, and 3 tablespoons reserved peach syrup. Spoon mixture carefully on top of peaches, just to edges. Sprinkle sugar and cinnamon on top.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Do not over bake.

Notes :

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Angel Hair Pasta Salad Tasty Recipes

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Angel Hair Pasta Salad

"An easy and fast salad that can be expanded to feed as many as necessary. Great to make ahead and travels well."

Ingredients :

• 2 (8 ounce) packages angel hair pasta
• 1/2 pound cooked bay shrimp
• 3/4 cup chopped green onions
• 1 1/2 cups ranch-style salad dressing

Instructions :

Prep : 15M	Cook : 6M	Ready in : 15M

• Cook the pasta according to package directions; drain and rinse under cold water.
• Mix together the pasta, shrimp, green onions and ranch dressing, then carefully work the shrimp into the pasta with your hands. (Note: As the salad sits, it will absorb some of the dressing; add a little dressing right before serving).

Notes :

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New England Clam Chowder I Tasty Recipes

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New England Clam Chowder I

"Hot and hearty recipe that will warm you up on cold winter days."

Ingredients :

• 4 slices bacon, diced
• 1 1/2 cups chopped onion
• 1 1/2 cups water
• 4 cups peeled and cubed potatoes
• 1 1/2 teaspoons salt
• ground black pepper to taste
• 3 cups half-and-half
• 3 tablespoons butter
• 2 (10 ounce) cans minced clams

Instructions :

Prep : 15M	Cook : 8M	Ready in : 45M

• Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
• Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

Notes :

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Basic Beef Stock Tasty Recipes

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Basic Beef Stock

"Rich, hearty beef stock."

Ingredients :

• 6 pounds beef soup bones
• 1 large onion
• 3 large carrots
• 1/2 cup water
• 2 stalks celery, including some leaves
• 1 large tomato
• 1/2 cup chopped parsnip
• 1 medium potato
• 8 whole black peppercorns
• 4 sprigs fresh parsley
• 1 bay leaf
• 1 tablespoon salt
• 2 teaspoons dried thyme
• 2 cloves garlic
• 12 cups water

Instructions :

Prep : 25M	Cook : 8M	Ready in : 6H10M

• Preheat oven to 450 degrees F (230 degrees C).
• Trim root end off onion. Slice or quarter the onion, peel and all. Scrub carrots and chop into 1-inch chunks. In a large shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
• Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot.
• Scrub the potato and chop it into chunks, peel and all. Chop the celery stalks into thirds. Add celery, tomato, parsnip, potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot. Pour in the 12 cups of water.
• Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
• To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Pignoli Nut Pie Popular Recipes

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Pignoli Nut Pie

"Pignoli nuts are an Italian version of the pine nut."

Ingredients :

• 1/2 cup white sugar
• 3/4 cup packed brown sugar
• 2 eggs, beaten
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon all-purpose flour
• 1 tablespoon heavy whipping cream
• 8 tablespoons unsalted butter, melted
• 3/4 cup pignoli nuts
• 1 (9 inch) pie shell

Instructions :

Prep :	Cook : 8M	Ready in :

• Combine the white sugar, brown sugar, eggs, vanilla, flour, cream, and melted butter in a bowl. Whisk until well blended. Fold in the pignoli nuts. Pour filling into the pie crust.
• Bake at 350 degrees F (175 degrees C) for 50 minutes.

Notes :

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Tomato Florentine Soup I Tasty Recipes

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Tomato Florentine Soup I

"Lovely to look at, even lovelier to taste! Freezes well."

Ingredients :

• 2 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can chopped stewed tomatoes
• 1 (12 fluid ounce) can tomato-vegetable juice cocktail
• 1 (10.75 ounce) can condensed tomato soup
• 1 tablespoon white sugar
• 1 (10 ounce) package frozen chopped spinach
• 1 pinch ground nutmeg
• salt to taste
• ground black pepper to taste
• 1/2 cup cooked macaroni

Instructions :

Prep : 15M	Cook : 6M	Ready in : 45M

• Combine broth, tomatoes, juice, and soup in a saucepan with a wire whisk over medium heat. Add sugar, spinach, nutmeg, and salt and pepper to taste, without thawing spinach. Allow to heat gently 20 minutes on medium-low until spinach is tender. Keep hot without letting it boil.
• Add cooked pasta and cook for 10 minutes longer.

Notes :

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Curried Pumpkin Soup Popular Recipes

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Curried Pumpkin Soup

This is a very tasty soup that keeps up to 3 days in the fridge, and freezes well. When you ladle this soup into individual bowls, swirl a dollop of sour cream or yogurt into the soup.

Ingredients :

• 4 Macintosh apples - peeled, cored and chopped
• 1 tablespoon butter
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 (15 ounce) can pumpkin puree
• 4 cups chicken broth
• 1 cup water
• 1 teaspoon white sugar

Instructions :

Prep : 20M	Cook : 6 M	Ready in : 1H10M

Notes :

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Chicken Biscuit Pie Popular Recipes

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Chicken Biscuit Pie

This is a favorite of my family. I double it because I have hungry teenagers! Make your own biscuits or use pre-made refrigerated biscuits.

Ingredients :

• ⅓ cup butter
• 1 onion, chopped
• ⅓ cup all-purpose flour
• 1 ½ cups chicken broth
• ⅔ cup milk
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup frozen green peas
• 1 cup frozen diced carrots
• 2 cups cooked, shredded chicken meat
• 2 cups all-purpose flour
• 2 ½ teaspoons baking powder
• ¾ teaspoon salt
• 5 tablespoons shortening
• ¾ cup milk

Instructions :

Prep : 30M	Cook : 5 M	Ready in : 45M

Notes :

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Cranberry Salad II The Best Recipes

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Cranberry Salad II

"A fabulous blend of cranberries, nuts, and fruit! Cranberry or Cherry jello may be used instead of raspberry."

Ingredients :

• 2 cups cranberries
• 1 large orange
• 1 cup white sugar
• 1 cup finely chopped walnuts
• 1 cup chopped celery
• 1 cup crushed pineapple, drained
• 1 (3 ounce) package raspberry flavored Jell-O® mix
• 2 cups hot water

Instructions :

Prep : 10M	Cook : 7M	Ready in : 1H

• Combine the gelatin with hot water (don't let stand). Grind cranberries and orange (including rind) mix with sugar. Stir in nuts, celery and pineapple. Mix with prepared gelatin and chill.

Notes :

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Kitchen Sink Soup Popular Recipes

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Kitchen Sink Soup

"This soup is usually made up of leftover vegetables in the fridge or you can cut up fresh vegetables. The amount of vegetables you put in depends on how thick you want your soup. We like lots of veggies. This soup can be pureed and served with croutons on top. Great for a cold night supper. You can really let your imagination get carried away with this soup. I don't make it the same every time. It depends on what is in my fridge that is left over. Meat or chicken can be added. Enjoy"

Ingredients :

• 10 cups chicken broth
• 2 potatoes, cubed
• 2 carrots, sliced
• 2 stalks celery, diced
• 5 fresh mushrooms, sliced
• 1 green bell pepper, chopped
• 1 fresh broccoli, chopped
• 4 cups cauliflower florets
• 1 parsnip, sliced
• 1 onion, chopped
• 1 cup green peas
• 1 cup cut green beans, drained
• 1 cup wax beans, drained
• 1/2 cup cooked chickpeas
• 1/2 cup cooked navy beans
• salt and pepper to taste
• 1 teaspoon dried parsley

Instructions :

Prep : 20M	Cook : 10M	Ready in : 50M

• In a large stockpot, combine all the ingredients and cook over medium heat partially covered for about 30 minutes or until all the vegetables are tender. Serve hot with buttered biscuits.

Notes :

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Tangy Chili Tasty Recipes

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Tangy Chili

"A quick yet tasty chili, in which you can lower the fat by using ground turkey instead of ground beef."

Ingredients :

• 1 pound lean ground beef
• 1 (15 ounce) can sloppy joe sauce
• 1 (11 ounce) can whole kernel corn
• 1 (16 ounce) can chili beans in spicy sauce
• 1 (4.5 ounce) can sliced mushrooms

Instructions :

Prep :	Cook : 4M	Ready in :

• In a medium sized saute pan, brown ground beef and then drain fat.
• In a medium sauce pan combine browned beef, sloppy joe mix, corn, chili beans and mushrooms. Stir, heat through, and then serve.

Notes :

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Mom's Best Spaghetti Sauce Tasty Recipes

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Mom's Best Spaghetti Sauce

"A simple, slow cooked, authentic spaghetti sauce, as good as the restaurants serve...or better! The secret ingredient is baking soda, but do not taste the sauce right after adding it. Wait a while, and this sauce will not disappoint you. It is good right from the stove, but the flavors blend overnight. Best served with your favorite meatball recipe, where the meatballs cook in the sauce the last half hour. Be prepared to take a nap after eating."

Ingredients :

• 4 (14.5 ounce) cans whole peeled tomatoes
• 2 (15 ounce) cans tomato sauce
• 4 (6 ounce) cans tomato paste
• 3 cups water
• 4 cups fresh sliced mushrooms
• 2 onions, chopped
• 4 cloves garlic, minced
• 4 teaspoons white sugar
• 1/4 cup chopped fresh basil
• salt to taste
• ground black pepper to taste
• 2 pinches baking soda
• 1/4 cup grated Parmesan cheese

Instructions :

Prep :	Cook : 8M	Ready in :

• Mix together whole tomatoes, tomato sauce, tomato paste, water, mushrooms, onions, garlic, sugar, salt and pepper, basil, and 1 pinch of baking soda in a large saucepan. Bring to a boil, stirring. Reduce to a simmer, and cook for 4 hours minimum.
• Stir in another pinch of baking soda; the sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan in to the sauce.
• After the sauce is fork consistency, stir in Parmesan cheese. Watch that the cheese does not burn. Taste sauce. If it is too tangy or acidic, add another pinch of baking soda and simmer another 1/2 hour.
• Cool, cover, and refrigerate overnight. The next day, reheat and serve.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Ceviche The Best Recipes

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Ceviche

"This recipe is a staple in Mexico. Raw seafood is cooked by the lime juice! Now don't wrinkle your nose! You would never know the seafood was not cooked prior to serving. Make sure to always use the freshest ingredients! You may substitute many types of seafood for scallops, for example: halibut, red snapper, flounder, or swordfish."

Ingredients :

• 1 pound bay scallops
• 8 limes, juiced
• 2 tomatoes, diced
• 5 green onions, minced
• 2 stalks celery, sliced
• 1/2 green bell pepper, minced
• 1/2 cup chopped fresh parsley
• freshly ground black pepper
• 1 1/2 tablespoons olive oil
• 1/8 cup chopped fresh cilantro

Instructions :

Prep : 20M	Cook : 4M	Ready in : 8H20M

• Rinse scallops and place in a medium sized bowl. Pour lime juice over the scallops. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them). Watch Now
• Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect. Watch Now

Notes :

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Simply Delicious Rice Soup Tasty Recipes

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Simply Delicious Rice Soup

"This recipe is simple and delicious. Top each serving with some croutons."

Ingredients :

• 1/2 cup chopped celery
• 3 tablespoons margarine
• 6 tablespoons long grain rice
• 2 cups beef broth
• 3 tablespoons chopped fresh parsley

Instructions :

Prep :	Cook : 2M	Ready in :

• Saute celery in butter or margarine. Cook over low heat until the celery is tender.
• Mix in rice and beef broth. Cover, and simmer until the rice is tender.
• Add remaining 1 cup broth, and heat to boiling. Remove from heat. Sprinkle with 3 tablespoons minced fresh parsley. Top individual servings with croutons.

Notes :

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Macaroni and Cheese IV Popular Recipes

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Macaroni and Cheese IV

"My macaroni and cheese is not the orange type. My husband is very fussy when it comes to food, but he can not get enough of this one. Hope you enjoy it as much as we do. Don't forget the crusty sourdough bread."

Ingredients :

• 2 (12 ounce) packages elbow macaroni
• 1 pound lean ground beef
• 1 (46 fluid ounce) can tomato juice
• 1 (28 ounce) can diced tomatoes with juice
• 4 cups shredded sharp Cheddar cheese
• 1 onion, chopped (optional)

Instructions :

Prep :	Cook : 7M	Ready in :

• In a large pot with boiling salted water cook macaroni pasta until al dente. Drain.
• In a large skillet cook ground beef until no pink remains. Drain excess grease.
• In a large bowl add the tomato juice, diced tomatoes, cooked ground beef, cooked and drained pasta, one package of the grated cheese, and mix well. Pour into a 2 quart casserole baking dish. Spread remaining package of grated cheese over the top.
• In a 425 degree F (220 degree F) oven bake until the cheese on top is melted, then broil until the cheese is golden brown.

Notes :

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Scotch Broth II

"This soup takes time to prepare for a special occasion. It needs overnight refrigeration but it is well worth the effort. Garnish with fresh parsley."

Ingredients :

• 2 1/4 pounds leg of lamb
• 8 cups water
• 3 onions, chopped
• 3 turnips, chopped
• 2 carrots, chopped
• 1 tablespoon whole black peppercorns
• 1/2 cup barley
• 1 carrot, diced
• 2 onions, minced
• 1 leek, chopped
• 1 stalk celery, diced
• 2 turnips, diced

Instructions :

Prep : 30M	Cook : 8M	Ready in : 12H25M

• To make the stock, put the lamb shanks, 3 onions, 3 turnips, 2 carrots, peppercorns and water in a large pot. Bring to a boil, reduce the heat and simmer, covered, for 3 hours. Skim the surface as required.
• Remove the shanks and any meat that has fallen off the bones and cool slightly. Remove the meat from the bones and finely chop, then cover and refrigerate. Strain the stock, discarding the vegetables. Cool the stock and refrigerate overnight, or until the fat has set on top and can be spooned off.
• Cover the barley with water and soak for 1 hour.
• Put the stock in a large pan and gently reheat. Add the drained barley, extra carrot, onion, leek, celery and turnip. Bring to a boil, reduce the heat and simmer for 30 minutes, or until the barley and vegetables are just cooked. Return the meat to the pan and simmer for 5 minutes. Season well and serve with parsley.

Notes :

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Baked Spaghetti I

"Make this tasty dish ahead of time, and cook it when needed. Allow a little extra cooking time if you make this ahead and refrigerate."

Ingredients :

• 12 ounces spaghetti
• 1 cup chopped onions
• 1 cup chopped green bell peppers
• 1 pound lean ground beef
• 1 (16 ounce) can diced tomatoes
• 1 (4.5 ounce) can mushrooms, drained
• 1 teaspoon dried oregano
• 2 cups shredded mild Cheddar cheese
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/4 cup water
• 1/4 cup grated Parmesan cheese

Instructions :

Prep : 10M	Cook : 8M	Ready in : 1H5M

• Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.
• In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.
• Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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