ID:
7
Catagory:
Dinner
Ingredients:
½ cup grated Parmesan cheese
½ pound freshly sliced mushrooms
¾ cup milk
1 container (8 ounces) sour cream
1 package (12 ounces) wide egg noodles dry
Original Ranch®
1 packet (1 ounce) Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet
1 pound ground beef cooked, drained
1 tablespoon vegetable oil
sliced green onions (optional)
Instructions:
STEP 1
Cook noodles according to package directions and drain.
STEP 2
In a bowl, combine the sour cream, milk, and seasoning mix and stir until smooth.
STEP 3
In a large skillet, heat the oil over medium heat, add the mushrooms and cook for 5 minutes or until the mushrooms are browned.
STEP 4
Remove the mushrooms from the skillet. Add the beef and cook stirring to break up the meat until nicely browned. Drain the
beef.
Add the mushrooms back to the skillet. Add the noodles,
sour cream mixture, and cheese to the skillet and stir until
the cheese has melted. Serve immediately
ID:
8
Catagory:
Dinner
Ingredients:
2 pounds ground beef , (80/20)
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1 yellow onion , chopped
2 tablespoons flour
1 cup beef broth
1/4 cup whole milk
1 tablespoon Worcestershire sauce
2 cups cheddar cheese , shredded
32 ounces frozen tater tots
Instructions:
Note: click on times in the instructions to start a kitchen timer while cooking.
Preheat the oven to 350 degrees.
Add the ground beef, salt and pepper to a large cast iron skillet on medium high heat and cook until browned, about 5-7 minutes.
Remove the ground beef and add in the onions, cooking for 5-7 minutes or until softened.
Add in the flour and whisk for 15 seconds before adding in the beef broth, whole milk and Worcestershire sauce.
Cook on medium heat for 2-3 minutes until thickened, add the beef back in and stir until combined.
In a 9x13 pan layer the beef, then the cheese and finally line up the tater tots before baking for 45 minutes.
ID:
9
Catagory:
Dinner
Ingredients:
1 ( 10-3/4-ounce) condensed cream of mushroom soup, divided.
1 lb ground beef
1/3c dry bread crumbs
1/2c finely chopped onio
1 beaten egg
1teas garlic powder
1/2teas pepper
1/4c milk
1 1/2c sliced fresh mushrooms
Instructions:
In lage bowl, thoroughly combine 1/4c soup, ground beef, bread
crumbs, onion, egg, garlic powder, & pepper. Shape into
patties. Coat a lge skillet oil med. heat cook half the patties
till browned both sides. Set aside. Repeat with the rest.
Same skillet mix together remaining soup, milk, mushrooms,
then return patties to skilllet. Reuce heat to low cover & cook
20 min. turn occasionally.
ID:
25
Catagory:
Dinner
Ingredients:
2lb beef
1can condensed golden mushroom soup, undiluted
1med. onion
garlic powder
1can condensed cheddar cheese soup
1pakg crinkle french fries
Instructions:
DIRECTIONS
In skillet brn beef, drain. Stir in soups poured into baking dish.
Arrange fries on top. Bake uncovered at 350 for 50-55 min.
ID:
66
Catagory:
Dinner
Ingredients:
1 tablespoon olive oil
1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
1/2 cup Muir Glen™ organic pizza sauce (from 15-oz can)
2 cups shredded mozzarella cheese (8 oz)
1/2 cup (2 oz) sliced pepperoni
2 tablespoons grated Parmesan cheese
Instructions:
1 Heat oven to 400°F. Brush bottom and sides of 13x9-inch
pan with olive oil. Press dough in bottom of pan
(do not press up sides). Bake 17 minutes.
2 Spread pizza sauce over dough. Top with mozzarella
cheese, spreading all the way to edges.
Place pepperoni in single layer over cheese.
Bake 4 to 6 minutes or until crust is deep golden brown
and cheese is bubbly. Sprinkle with Parmesan cheese.
3 To serve, cut into 4 rows by 3 rows.
ID:
67
Catagory:
Dinner
Ingredients:
4 tablespoons butter
1 small onion, finely chopped (1/4 cup)
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk Save $
6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)
1 1/2 cups cubed fully cooked ham
Instructions:
1 Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
2 In 2-quart saucepan, melt 3 tablespoons of the butter
over medium heat. Cook onion in butter about
2 minutes, stirring occasionally, until tender. Stir in
flour, salt and pepper. Cook, stirring constantly, until smooth
and bubbly; remove
from heat. Stir in milk. Heat to boiling, stirring constantly.
Boil and stir 1 minute.
3 Mix potatoes and ham in casserole; gently press down
so surface is even. Pour sauce over potato mixture.
Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
4 Cover and bake 30 minutes. Uncover and bake 1 hour to
1 hour 10 minutes longer or until potatoes are tender.
Let stand 5 to 10 minutes before serving (sauce thickens as it stands).
Expert Tips
A 2-quart casserole will hold 8 cups; but its a good idea to
leave some airspace at the top so the sauce won’t overflow inside the oven.
A typical 2-quart is a 8x8-inch glass baking dish, or you can
use an oval ceramic baker—just pour some measured
water into the pan to check the volume it will hold before using.
Cook the onion 1 to 2 minutes longer, stirring occasionally
until it begins to brown, before adding the flour.
The richer, lightly caramelized flavor will boost the overall flavor of the sauce.
Cut the ham into small 1/2-inch chunks, that will easily layer with the potatoes.
Use a mandoline slicer to achieve perfectly thin slices of potato that will cook evenly.
Sprinkle the top of the casserole with 1/2 cup finely
shredded Parmesan or gruyère (like a Swiss) cheese during the last 10 minutes of baking.
ID:
68
Catagory:
Dinner
Ingredients:
1 lb ground beef (at least 80% lean)
1/2 cup chopped onion
1 can (14.5 oz) fire-roasted diced tomatoes, undrained
1 can (15.5 oz) chili beans (pinto beans with chili peppers,
onion and garlic in a zesty tomato sauce), undrained
1 1/2 teaspoons Worcestershire sauce
2 tablespoons chili powder
1 teaspoon ground cumin
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter, melted
1 can (11 oz) Pillsbury™ refrigerated cornbread swirls
Instructions:
1 Heat oven to 375°F. Spray 12x8- or 11x7-inch (2-quart) glass baking dish with cooking spray.
2 In 12-inch nonstick skillet, cook beef and onion over
medium-high heat 5 to 7 minutes, stirring occasionally,
until beef is browned; drain. Add tomatoes, chili beans, Worcestershire sauce, chili powder, cumin,
1/2 teaspoon of the garlic powder, the salt and pepper;
reduce heat to medium. Cook 2 to 3 minutes, stirring occasionally, until bubbling and heated through;
transfer beef mixture to baking dish.
3 In small bowl, mix melted butter and remaining 1/4
teaspoon garlic powder. Remove dough from can, and
separate into 6 rounds (do not unroll dough).
With serrated knife, cut each dough round in half
through the middle to create 12 rounds.
Arrange rounds (cut side down) on top of hot beef mixture. Brush tops with melted butter mixture.
4 Bake 19 to 24 minutes or until dough is baked through
and deep golden brown. Let stand 10 minutes before
serving.
ID:
69
Catagory:
Dinner
Ingredients:
4 Boneless skinless chicken breasts, colorful veggies,
teriyaki sauce and rice combine for a seriously pleasing
2 tablespoons vegetable oil
1 lb boneless skinless chicken breasts, cut in 1-inch pieces, patted dry
1/4 teaspoon salt
6 green onions, thinly sliced on the bias, greens and whites separated
1 medium red bell pepper, cut in 1-inch pieces
2 1/4 cups Progresso™ chicken broth (from 32-oz carton)
3/4 cup La Choy™ teriyaki stir-fry sauce and marinade (from 14-oz bottle)
1 cup uncooked regular long-grain white rice
1 cup fresh snow peas
family meal that’s way better (and cheaper!) than any
takeout.
Instructions:
1 In 5-quart Dutch oven, heat oil over medium-high heat.
Add chicken and salt; cook 6 to 8 minutes on first side,
without moving, until chicken is browned on bottom and
releases easily from pan. Stir chicken; stir in green onion
whites and bell pepper. Cook 2 to 3 minutes or until softened.
2 Stir broth, teriyaki sauce and rice into chicken mixture in
Dutch oven. Heat to boiling, stirring occasionally.
Reduce heat to medium-low; cover, and cook 20 to 25
minutes, stirring occasionally, until rice is tender and
chicken is no longer pink in center.
3
Remove from heat. Stir in snow peas; cover, and let stand 2 to 4 minutes to soften snow peas.
Stir; top with green onion greens.
ID:
70
Catagory:
Dinner
Ingredients:
1 bag (12 oz) uncooked extra-wide egg noodles (about 7 cups)
1/4 cup butter
2 packages (8 oz each) white mushrooms, sliced
1/2 cup chopped onion
1/4 cup all-purpose flour
1 carton (32 oz) Progresso™ beef flavored broth
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
4 oz cream cheese, softened and cut into small cubes
1/4 cup heavy whipping cream
1 package (22 oz) frozen cooked beef meatballs,
thawed
Chopped Italian (flat-leaf) parsley, if desired
Instructions:
1 Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish
with cooking spray; set aside. Cook and drain noodles
as directed on package, using minimum cooking time.
Drain; set aside.
2 Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Add mushrooms
and onion; cook 3 to 5 minutes, stirring occasionally,
until onions are tender. Sprinkle flour on top of mushrooms
and onions; stir well. Gradually stir in beef broth;
add Worcestershire sauce, salt and pepper.
3 Heat to simmering, stirring occasionally; cook 3 to 5 minutes
or until mixture is slightly thickened.
Stir cream cheese into hot broth mixture, stirring constantly
with whisk until cream cheese is mostly incorporated
(small pieces of cream cheese may remain
but will incorporate in baking).
Remove from heat; stir in whipping cream.
4 In baking dish, add noodles, sauce and meatballs,
carefully mixing to coat. Cover; bake 30 to 35 minutes
or until sauce is bubbling and casserole is heated through.
Stir; cool 10 minutes. Stir before serving; garnish with parsley.
ID:
71
Catagory:
Dinner
Ingredients:
1 lb lean (at least 80%) ground beef
1 container (8 oz) sliced mushrooms
1 cup chopped carrots
1/2 cup chopped onion
2 cloves garlic, chopped
1 can (18.5 oz) Progresso™ Rich & Hearty beef pot roast with country vegetables soup
1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
1 tablespoon chopped fresh parsley, if desired
Instructions:
1 Heat oven to 375°F. In 12-inch skillet, cook beef, mushrooms, carrots, onion and garlic
over medium-high heat 8 to 10 minutes, stirring frequently,
until thoroughly cooked; drain. Stir in soup.
Cook 2 to 4 minutes or until heated through.
2 Spoon beef mixture into ungreased 13x9-inch (3-quart) glass baking dish.
3 Unroll dough; place on beef mixture. Cut 3 to 4 vent holes in center.
4 Bake 15 to 20 minutes or until deep golden brown. Sprinkle with parsley.
ID:
72
Catagory:
Dinner
Ingredients:
1 package (8 oz) cream cheese, softened
1 package (8 oz) shredded sharp Cheddar cheese (2 cups)
1 cup milk
1 bag (10.8 oz) frozen broccoli, cauliflower and carrots
1 package (14 oz) kielbasa sausage, cut into 1/2-inch slices
1 can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Original biscuits (8 biscuits)
Instructions:
1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2 In 2-quart saucepan, cook cream cheese,
1 1/2 cups of the Cheddar cheese and the milk over
medium heat 3 to 4 minutes, stirring frequently, until smooth
and creamy. Remove from heat. Set aside.
3 Microwave broccoli, cauliflower and carrots as directed on bag until thawed; drain.
4 In large bowl, mix sausage, vegetables and 1 cup of the cheese sauce until well coated; spoon evenly
into baking dish.
5 Separate dough into 8 biscuits. Cut each biscuit into 6
pieces; sprinkle evenly over sausage-vegetable mixture.
Pour remaining cheese sauce evenly over biscuits.
6 Bake 30 to 35 minutes or until deep golden brown and
biscuits are done in the center. Sprinkle with remaining
1/2 cup Cheddar cheese. Bake 2 to 3 minutes longer or
until cheese is melted.
ID:
73
Catagory:
Dinner
Ingredients:
1 lb penne pasta, cooked and drained
2 cups shredded cooked chicken
1 jar (15 oz) Alfredo pasta sauce
1/2 cup ranch dressing
6 slices chopped cooked bacon
2 cups shredded mozzarella cheese (8 oz)
Chopped parsley, if desired
Instructions:
1 Heat oven to 350°F. Grease or spray 13x9-inch pan.
2 In large bowl, place 1 lb cooked and drained penne pasta,
2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo
pasta sauce and 1/2 cup ranch dressing.
Stir to combine. Pour mixture in pan; spread evenly.
3 Sprinkle 6 slices chopped cooked bacon evenly over top,
then sprinkle with 2 cups shredded mozzarella cheese (8 oz).
4 Bake 15 to 20 minutes or until hot and bubbly.
Let stand 5 minutes before serving. Sprinkle with chopped parsley.
ID:
74
Catagory:
Dinner
Ingredients:
2 tablespoons butter
2 cups chopped yellow onions
1 teaspoon poultry seasoning
1/2 teaspoon salt
1 cup chopped celery
1 cup chopped peeled carrots
2 cups Progresso® chicken broth (from 32-oz carton)
1 lb boneless skinless chicken breasts, cut in 1-inch pieces
1 can (10.2 oz) Pillsbury® Grands!® Southern Homestyle refrigerated Buttermilk biscuits (5 biscuits)
1/2 cup heavy whipping cream
Instructions:
1 On 6-quart Instant Pot®, select SAUTE; adjust to normal.
Melt butter in insert. Add onions, poultry seasoning and
salt; cook 6 to 8 minutes, stirring occasionally, until softened. Select CANCEL.
2 Stir in celery and carrots. Stir in broth and chicken.
Secure lid; set pressure valve to SEALING. Select
MANUAL; cook on high pressure 2 minutes.
Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
3 Meanwhile, separate dough into 5 biscuits. Cut each biscuit
into 8 pieces. Set Instant Pot® to SAUTE, normal
temperature. Stir in whipping cream; heat to simmering.
Stir in biscuit pieces; cook 4 to 6 minutes, stirring frequently,
until dumplings are cooked through and liquid thickens.
ID:
77
Catagory:
Dinner
Ingredients:
12 ounces wide egg noodles (1 12 oz. package)
8 ounces sour cream (1 8oz. container)
½ cup milk
2 tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker
1 tablespoon olive oil
1 pound ground beef
Instructions:
STEP 1
In a large pot of heavily salted water, cook noodles according to package directions, drain and set aside.
STEP 2
In a small bowl, combine the sour cream, milk, and seasoning mix and stir until well blended. Set aside.
STEP 3
In a large skillet, heat the oil over medium heat. Add the beef and cook, stirring to break up the meat, until browned, about 6–8 minutes.
STEP 4
Add the noodles and sour cream mixture to the skillet and stir until well combined and warmed through. Serve immediately.
ID:
78
Catagory:
Dinner
Ingredients:
1 pound ground beef
1 tablespoon cornstarch
1 tablespoon dried minced onion
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 can (15 ounces) tomato sauce
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons baking powder
2 large eggs
1/2 cup 2% milk
3 tablespoons canola oil
1 can (8-1/4 ounces) cream-style corn
1 cup shredded cheddar cheese
Optional: Sour cream and salsa
Instructions:
Preheat oven to 375°.
In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.
Stir in cornstarch, onion, chili powder and garlic powder.
Stir in tomato sauce.
Cook and stir 2 minutes or until thickened.
Remove from heat.
In a large bowl, whisk flour, cornmeal, sugar and baking powder.
In another bowl, whisk eggs, milk and oil until blended; stir in corn.
Add to flour mixture; stir just until moistened.
Stir in cheese.
Spread half the batter into a greased 2-qt. baking dish.
Top with beef mixture. Spread remaining batter over filling.
Bake, uncovered, until a toothpick inserted in cornbread portion comes out clean, 25-30 minutes.
Let stand 5 minutes before serving. If desired, serve with sour cream and salsa.
ID:
79
Catagory:
Dinner
Ingredients:
1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter
1 1/2 cups Progresso™ beef flavored broth (from 32-ounce carton)
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal™ all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles
Instructions:
1 Cut beef across grain into about 1 1/2x1/2-inch strips.
2 Cook mushrooms, onions and garlic in butter in 10-inch
skillet over medium heat, stirring occasionally, until
onions are tender; remove from skillet.
3 Cook beef in same skillet until brown. Stir in 1 cup of
the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
4 Stir remaining 1/2 cup broth into flour; stir into beef mixture.
Add onion mixture; heat to boiling, stirring constantly.
Boil and stir 1 minute. Stir in sour cream; heat until hot
(do not boil). Serve over noodles.
ID:
80
Catagory:
Dinner
Ingredients:
1 lb ground beef
1/2 c. chopped onion
1 8-ounce can tomato sauce
1 4-ounce can mushrooms drained
1/4 teas salt
1/4 c parsley
1/4 teas oregono
1/8 teas, pepper
2 packages crescent rolls
6 slices american cheese
1 tabls. water
Instructions:
Cook ground beef and onion, drain off fat. Stir in tomato sauce,
mushrooms, parsley, salt, oregano, & pepper. Unroll 1 pack.
crecent rolls seperate into triangles. Place in pan pressing
edges together to form pie shell. Seperate one egg set yolk aside.
Beat egg white with other 2 eggs. Pour half the beaten egg over
pie shell. Spoon meat mixture into shell. Arrange cheese slices
on top spread with rest of beaten egg. Mix reserved egg yolk with
water. Lightly brush over pastry. Unroll 2nd pkg. of rolls. Place
the flour sections of dough together to form a rectangle. Seal
edges and perforations together. Roll out doiugh to a 12-inch
square. Place dough atop filling. Trim, seal and flute edges. Cut
slits in top of crust for steam. Brush top with remaing egg yolk.
Loosely cover edge with foil for overbrowning. Bake 350
20 minutes.
ID:
82
Catagory:
Dinner
Ingredients:
3/4 c water
1 tables. chicken boullion
1/2 teas. thyme
1/2 teas. rosemary
2 bay leaves
chicken
3 med. red potatoes
2 med. onions
1 c sliced carrot
1/2 buttermilk
1/4 c flour
paprika
Instructions:
Cassorle dish combine water, boullion,thyme, rosemary, & bay
leaves. Rinse Chicken, pat dry. Place chicken breast side
down. Cook covered 350 oven. When chicken is done and
brn, put on platter. Skim fat from pan juices, remove bay
leaves. Measure 1 c pan juices into 4-c glass measure.
Combine buttermilk and flour. Stir in to measure. Cook till
thick and bubbly. Sprinkle chicken with paprika. Spoon
some of the gravy over meat and vegies.
ID:
83
Catagory:
Dinner
Ingredients:
1
lb. lean ground beef
1/3
cup chopped onion
2
cups chopped cabbage
1/2
teaspoon salt
1/4
teaspoon pepper
2
oz. (1/2 cup) shredded Cheddar cheese
2
(8-oz.) cans Pillsbury™ refrigerated crescent rolls
Instructions:
1
Heat oven to 375°F. In large skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
2
Add cabbage, salt and pepper; mix well. Reduce heat to medium; cover and cook 10 to 15 minutes or until cabbage is crisp-tender, stirring occasionally. Cool 5 minutes. Stir in cheese.
3
Separate dough into 16 triangles; press or roll each until slightly larger. Spoon about 1/4 cup beef mixture on shortest side of each triangle. Roll up, starting at shortest side of triangle, gently wrapping dough around beef mixture and rolling to opposite point. Pinch edges to seal. Place point side down on ungreased large cookie sheet.
4
Bake at 375°F. for 15 to 20 minutes or until golden brown.
ID:
87
Catagory:
Dinner
Ingredients:
1/3 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
8 bone-in beef short ribs (4 inches thick each), English cut (about 4 lb)
1 tablespoon olive oil
1 medium onion, sliced
4 cloves garlic, finely chopped
2 tablespoons sweet paprika
1 tablespoon smoked paprika
1/4 teaspoon ground red pepper (cayenne)
2 cups Progresso™ beef flavored broth
1/4 cup Muir Glen™ organic tomato paste
2 tablespoons chopped fresh Italian (flat-leaf) parsley
Instructions:
1 Spray 5-quart slow cooker with cooking spray.
2 In shallow pan, stir together flour, salt and pepper.
Coat all sides of short ribs in flour mixture. Reserve
any remaining flour mixture.
3 In 12-inch skillet, heat oil over medium-high heat.
Add 4 short ribs; cook 5 to 7 minutes, turning occasionally,
until browned. Transfer ribs to slow cooker. Repeat with remaining 4 short ribs.
4 Reduce heat to medium; add onions to same skillet
with drippings. Cook and stir 3 to 4 minutes or until
softened. Add garlic; cook and stir 1 minute. Add
paprika, smoked paprika, red pepper and remaining
flour mixture; cook and stir 1 minute. Beat in broth
and tomato paste with whisk. Heat to boiling,
scraping any browned bits on bottom of skillet.
Remove from heat; carefully pour broth mixture over short ribs in slow cooker.
5 Cover; cook on Low heat setting 8 to 10 hours or until ribs
are fall-apart tender. Transfer short ribs to serving platter.
Spoon off any fat from sauce in slow cooker.
Stir sauce; pour over ribs, and garnish with parsley.
Serve with sour cream and egg noodles, if desired.
ID:
89
Catagory:
Dinner
Ingredients:
WHOLE BUTTER MILK
Chicken is cheaper on bone. By it when it’s on sale and
cut breast meat from bone. Cut into 1” strips. Soak
strips in buttermilk 20-30 minutes prior to frying.
1 1/2 CUPS SELF-RISING FLOUR
1 TSP PEPPER
1 1/2 TSP SALT
2 TSP. PAPRIKA
1 1/2 TBSP HIDDEN VALLEY RANCH MIX
Instructions:
Mix dry ingredients well in a shallow dish or pie plate.
After soaking chicken in buttermilk take each strip and
coat well. Use your fingers and press it into flour well.
Coat them all before frying them.
IRON SKILLET, WOK, OR LARGE SKILLET
COOKING OIL, (PEANUT, CANOLA, VEGETABLE
OIL)
Put oil in skillet about 1” deep. Oil must be HOT. Put a
small amount of crust in oil and once it floats and sizzles
WELL, your grease is hot and ready! Fry tenders 3
minutes per side. Take out with tongs and place on
paper towel covered platter/plate. Serve with honey
mustard.
ID:
90
Catagory:
Dinner
Ingredients:
Salisbury Steak
1.5 LB GROUND CHUCK
1/2 TSP. BLACK PEPPER
1 PACK OF LIPTON BEEFY ONION SOUP MIX
1 LARGE EGG
2 TSP. YELLOW MUSTARD
2 TBSP. KETCHUP
1/2 OF ONE PACK OF SODA CRACKERS (BOX HAS
4 PACKS)
2 OR 3 GREEN ONIONS DICED
1 TBSP. WORCESTERSHIRE
Mushroom Gravy
1/2 STICK BUTTER
1/2 PINT FRESH WHITE MUSHROOMS
(CHOPPED)
1 SMALL ONION (SLICED IN STRIPS)
4 CUPS BEEF STOCK (not broth)
5 TBSP. CORN STARCH
1 TBSP. WORCESTERSHIRE
1/2 TSP. BLACK PEPPER
1 CLOVE PRESSED GARLIC (ADD AT END OF
RECIPE)
Instructions:
Put beef in a bowl. Put in pepper, soup mix, egg,
mustard, ketchup, crackers (crumble with hands),
Worcestershire, green onion and mix well with a
stand mixer with paddle or your hands! Divide into 5
patties make sure they are all about the same size
(about ¾" tall) and place on a baking sheet lined
with parchment paper. Bake at 350 degrees for 30
minutes.
Tip: We recommend serving
Salisbury Steak smothered
with our Mushroom Gravy
Mushroom Gravy
Melt butter in a large skillet or saucepan. Add
mushrooms and onion and sauté until soft. Pour beef
stock in a large measuring cup and add corn
starch. Whisk until well blended, then add
Worcestershire sauce to stock. Once
mushrooms/onions are soft, add 1/2 tsp. black
pepper then pour in stock.
Simmer everything until the cornstarch clears and
gravy becomes brown. Finally, add 1 clove of pressed
garlic and mix well. Set aside and serve over Salisbury
Steak (recipe on previous page).
ID:
101
Catagory:
Dinner
Ingredients:
1 1/2 pds. beef round steak
1/4 c flour
1 teas. salt
2 tabls. shortening
1 16-ounce tomatos cut
1/2 c. chopped celery
1/2 c. chopped carrot
1/2 teas. worcestershire
Instructions:
Cut meat in 6 serving pieces. Combine flour & salt. Pound 2 tabls.
of mixture into meat. Brn meat in hot shortening both sides.
Transfer meat to baking dish. Blend remaing 2 tabls. flour mixture
into pan drippings. Stir in tomatos celery carrot & worcestershire.
Cook & stir till thick and bubbly. Pour over meal. Bake covered
350 oven till tender. About 1 hour and 20 min
ID:
122
Catagory:
Dinner
Ingredients:
½ cup grated Parmesan cheese
½ pound freshly sliced mushrooms
¾ cup milk
1 container (8 ounces) sour cream
1 package (12 ounces) wide egg noodles dry
Original Ranch®
1 packet (1 ounce) Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet
1 pound ground beef cooked, drained
1 tablespoon vegetable oil
sliced green onions (optional)
Instructions:
STEP 1
Cook noodles according to package directions and drain.
STEP 2
In a bowl, combine the sour cream, milk, and seasoning mix and stir until smooth.
STEP 3
In a large skillet, heat the oil over medium heat, add the mushrooms and cook for 5 minutes or until the mushrooms are browned.
STEP 4
Remove the mushrooms from the skillet. Add the beef and cook stirring to break up the meat until nicely browned. Drain the beef. Add the mushrooms back to the skillet. Add the noodles, sour cream mixture, and cheese to the skillet and stir until the cheese has melted. Serve immediately.
ID:
123
Catagory:
Dinner
Ingredients:
1 lb Ground Pork
1 large can Tomato Puree
1 small can Tomato Paste
16 oz sour cream
1 small can Diced Green Chili
1/2 small can of Diced Jalapeno Peppers
3 tsp Chili powder
Salt and Pepper to taste
4 16 oz glasses Water
Instructions:
In a LARGE pot, Brown the Ground Pork.
Add the water first and all the other items.
except the sour cream.
Simmer 1 to 2 hrs.
Add the sour cream.
Continue to simmer and add about 4 tbs flour
to a glass of water and mix
Pour this flour in and simmer some more
until it is slightly thickened.
This chili is great for smothered breakfast
burritos, or any regular burritos.
ID:
125
Catagory:
Dinner
Ingredients:
4 lbs potatoes
2 medium cloves garlic
3 oz Gruyere cheese
2 oz Parmigiano-Reggiano cheese
fresh Tyme
2 cups heavy cream
Instructions:
Slice up the potatoes and garlic
Grate the cheeses and mix together.
mix 2/3 of the cheeses and the other ingredients together in a big bowl.
salt and pepper
add in the potatoes and stir by hand until all are covered.
Stack on end in a buttered baking dish
cover and bake at 400 for 45 minutes
remove and use the rest of the cheeses on the top.
bake another 45 minutes untill golden brown.
ID:
126
Catagory:
Dinner
Ingredients:
1/2 onion sliced
3 potatoes sliced
2 chicken breasts sliced
2 tomatoes
Grate 4.5 oz Muenster cheese.
2 tbsp Mayo
Instructions:
Place sliced onions in a oven frying pan.
Salt and Pepper.
Lay the potatoes on top and salt and pepper.
Lay the sliced chicken breast strips out on table
and sprinkle with a tsp of paprika and salt and pepper
Drizzle with olive oil.
Mix together by hand the chicken until the seasonings are mixed in good.
Lay out the chicken on top the potatoes.
Cover and bake at 400 for 35-40 minutes.
Cut 2 tomatoes in 1/2 in chunks.
mix the cheese in with the tomatoes in a bowl.
Mix in 2 tbsp Mayo
Take the chicken out of the oven and add the tomato / cheese mixture on top the chicken.
Bake another 15 minutes uncovered.