In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, broth, tomato paste, rosemary, sugar, garlic and salt. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Cook ravioli according to package directions; drain. Serve with meat sauce. Sprinkle with parmesan cheese.
Seems so fancy and decadent but really is simple and satisfying! The sauce just sends it over the top!
1/4 cup cream cheese, softened
2 ox fresh goat cheese
3 flour tortilas
3 oz smoked salmon or lox, chopped
1/4 cup finely chopped shallots
1/4 cup finely chopped roasted sweet red pepper
Coarsely chopped fresh cilantro for garnish
1/2 cup sour cream (or creme fraiche)
2 tbsp minced chipotle peppers in adobo sauce
2 tbsp lime juice
1/8 tsp salt
1/8 tsp pepper
In a small bowl, mix together the sauce ingredients. In another bowl, mix cream cheese and goat cheese until blended; spread over tortillas. Top half side of each with the salmon, shallots and red pepper; fold over. Place quesadillas on a greased griddle. Cook over medium heat for 1-2 minutes on each side or until lightly browned and cheeses are melted. Serve with sauce; top with cilantro.
Easy to throw together, this salad is always a hit.
2 pkg (8.8 oz each) ready-to-serve long grain rice
2/3 cup Thai peanut sauce*
2 tbsp canola oil
2 tbsp water
1 pkg (16 oz) coleslaw mix
2 pkg (6 oz each) ready-to-use grilled chicken breast strips (or make your own, of course)
1/2 cup torn cilantro leaves
1-1/2 cups dry roasted peanuts, crushed
Prepare rice according to package directions; remove to a large bowl. Meanwhile, in a small bowl, whisk the peanut sauce, oil and water until blended; set aside.
Add the coleslaw mix, chicken and cilantro to the rice. Drizzle with peanut sauce mixture; toss to combine. Sprinkle with peanuts.
*I often make my own peanut sauce by mixing together peanut butter, soy sauce, cayenne pepper and hot water--play with the ratios until you get it just right for your family.
In a large nonstick skillet coated with cooking spray, cook and stir onion and garlic over medium heat until tender. Transfer to a large bowl; cool slightly. Mix in the ketchup, soy sauce, mustard and pepper. Crumble turkey over mixture and mix well; shape into four patties.
In the same skillet, cook burgers over medium heat 5-7 minutes on each side or until a thermometer reads 165 and juices run clear.
Top with cheese; cover and cook until cheese is melted. Serve on buns with bacon, lettuce and tomato.
No reason to make this salad wait in the fridge for a picnic!
3 medium Yukon Gold potoatoes (about 1-1/2 lbs), peeled and cubed
6 hard-cooked eggs, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup chopped green pepper
1/2 cup mayonnaise
2 tbsp Dijon mustard
3/4 tsp salt
1/2 tsp pepper
1/8 tsp hot pepper sauce
Place the potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat and cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper.
In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate any leftovers.
For a different spin on your average pizza night, try this creamy alternative.
1 can (14 oz) water-packed artichoke hearts, rinsed, drained and chopped
3 cups (12 oz) shredded pepper Jack cheese, divided
1-1/2 cups cubed cooked chicken breast
1 can (4 oz) chopped green chilies
1/4 cup mayonnaise
1/4 cup sour cream
1 envelope Italian salad dressing mix
2 prebaked 12-inch thin pizza crusts
In a large bowl, combine the artichokes, 1 cup cheese, chicken, chilies, mayo, sour cream and salad dressing mix. Place crusts on pizza pans; spread with artichoke mixture. Sprinkle with remaining cheese. Bake at 450 for 10-14 minutes until bubbly.
The cocoa is what totally makes these sandwiches special!
1 boneless beef chuck roast (3 pounds)
1 envelope burrito seasoning
2 tbsp baking cocoa
1 large green pepper, coarsely chopped
1 large sweet red pepper, coarsely chopped
1 large onion, chopped
1 cup beef broth
1/2 cup ketchup
8 hoagie buns, split
Cut roast in half. Combine burrito seasoning and cocoa; rub over meat. Place peppers and onion in a 3- or 4-qt. slow cooker; top with meat. Combine broth and ketchup; pour over meat.
Cover and cook on low for 8-10 hours or until meat is tender. Skim fat. When cool enough to handle, shred meat with two forks and return to slow cooker; heat through. Using a slotted spoon, spoon 1/2 cup onto each bun.
2 tbsp canola oil
1 large onion, thinly sliced
1 pound ground beef
1 pound groun pork
1 cup mashed potatoes
1 can (8 oz) mixed veggies, drained
2 tsp ground allspice
1 tsp salt
1/2 tsp pepper
Pastry for double-crust pie (9-inches)
1 egg, lightly beaten, optional
In a skillet, heat oil over medium heat. Saute onion until tender. Remove and set aside. Cook beef and pork together; drain. Combine onion, meat, potatoes, vegetables and seasonings. Line pie plate with pastry; fill with meat mixture. Top with crust; seal and flute eadges. Male slits in top crust. Brush with egg if desired. Bake at 375 for 30-35 minutes or until golden brown.
8 ounces uncooked spaghetti
1/4 cup butter, cubed
1 tbsp all-purpose flour
1/4 tsp each salt and pepper
1-1/2 cups half-and-half cream
1 cup (4 oz) shredded part-skim mozzarella cheese
4 oz fontine cheese, shredded
1/2 cup shredded provolone cheese
1/4 cup shredded Parmesan cheese
2 tbsp minced fresh parsley
Cook spaghetti according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheeses until melted.
Drain spaghetti; toss with cheese sauce and parsley.
Fresh tasting and easy to make, these bars will pucker you right up!
1 cup all-purpose flour
1/2 cup butter, softened
1/4 cup confectioner's sugar
1 cup sugar
2 tbsp all-purpose flour
1/2 tsp baking powder
2 tbsp lemon juice
1 tsp grated lemon peel
Additional confectioner's sugar
In a bowl, combine the flour, butter and confectioner's sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350 for 20 minutes.
For the filling, in a small bowl, beat eggs. Add the sugar, flour, baking soda, lemon juice and peel; beat until frothy. Pour over crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioner's sugar. Cut into bars.