Archive for the ‘Vegetables’ Category
Spicy Cheeseburger Soup
Jun
Ingredients:
1-1/2 cups water
2 cups cubed peeled potatoes
2 small carrots, grated
1 small onion, chopped
1/4 cup chopped green pepper
1 jalapeno pepper, seeded and chopped
1 garlic clove, minced
1 tablespoon beef bouillon granules
1/2 teaspoon salt
1 pound ground beef, cooked and drained
2-1/2 cups milk, divided
3 tablespoons all-purpose flour
8 ounces process American cheese, cubed
1/4 to 1 teaspoon cayenne pepper, optional
1/2 pound sliced bacon, cooked and crumbled
Directions:
In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Stir in beef and 2 cups of milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne if desired. Top with bacon just before serving. Yield: 6-8 servings (about 2 quarts).
In a large saucepan, combine the first nine ingredients 
Stir in beef and 2 cups of milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted.
The finished product- a yummy cup of Spicy Cheeseburger Soup.
Tags: Spicy Cheeseburger Soup
Vegetable Manicotti
Apr
I am always trying to come up new recipes- I get tired of the same old stuff all of the time. I’m also always looking for ways to get some extra servings of vegetables. So, I found this recipe at Parents.com and want to try it out. I’ll let you know how it is and post some pictures once I actually try it.
Vegetable Manicotti
Ingredients
- 2 teaspoons olive oil
- 1 yellow squash, chopped
- 1 medium zucchini, chopped
- 1 15-ounce container part-skim ricotta cheese
- 1-1/2 cups shredded provolone or mozzarella, divided
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 14 pieces (8-ounce box) manicotti, uncooked
- 1 jar (26 ounces) marinara sauce
- 1 cup water
Directions
1. Preheat oven to 375°F. In large skillet, heat oil over medium heat. Add squash and zucchini. Cook, stirring, until vegetables are browned, about 8 minutes. Cool 5 minutes.
2. In large bowl, combine squash, zucchini, ricotta, 1 cup provolone, Parmesan, eggs, parsley, salt, and pepper. Transfer cheese mixture to a large resealable storage bag. Push mixture toward one corner and twist bag closed. Make a 3/4 inch cut in a corner of bag, and squeeze filling into each pasta tube.
3.In bowl, combine marinara sauce and water. Spread 2/3 cup each into two 2-quart baking dishes. Divide manicotti between baking dishes, arranging in a single layer. Top with remaining marinara sauce.
4. Cover 1 pan with foil and bake 45 minutes. Remove foil and sprinkle with 1/4 cup provolone cheese. Bake at 375°F for 10 minutes, or until cheese melts.
5. Cover remaining dish tightly with a double layer of plastic wrap and freeze.
6. To reheat: Thaw in refrigerator overnight. Remove plastic wrap, cover with foil, and follow baking directions in step 4.
Tags: Cooking, Recipe, Vegetable Manicotti
