Category Archives: Main Course

Mom’s Stew

Mom's Stew
Print Recipe
Mom's homemade stew
Servings
6 people
Passive Time
60 minutes
Servings
6 people
Passive Time
60 minutes
Mom's Stew
Print Recipe
Mom's homemade stew
Servings
6 people
Passive Time
60 minutes
Servings
6 people
Passive Time
60 minutes
Ingredients
Servings: people
Instructions
  1. Saute potatoes, carrots, and celery in oil. Add celery tops if available. Add gluten. Add onion and saute another 2 minutes.
  2. Add water and gluten liquid. Add McKay's or other seasonings.
  3. Simmer for about an hour.
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Mushroom Nut Roast

Mushroom Nut Roast
Print Recipe
Fresh mushrooms and chopped nuts.
Servings Prep Time
6 people 30 minutes
Cook Time
60 minutes
Servings Prep Time
6 people 30 minutes
Cook Time
60 minutes
Mushroom Nut Roast
Print Recipe
Fresh mushrooms and chopped nuts.
Servings Prep Time
6 people 30 minutes
Cook Time
60 minutes
Servings Prep Time
6 people 30 minutes
Cook Time
60 minutes
Ingredients
Servings: people
Instructions
  1. Preheat Oven to 350Ëš
  2. Mix mushrooms, Dressing, Butter, Nuts, Cheese, Onion, and the eggs together.
  3. Place in a casserole dish and bake for 30 minutes in a 350 degree oven.
  4. Blend the steak sauce and the water together, pour over the top of the casserole and continue to bake another 30 minutes.
Recipe Notes

Serve with Mushroom Sauce

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Top Ramen Casserole

Top Ramen Casserole
Print Recipe
A great recipe to take to a Potluck!
Servings Prep Time
8 20 minutes
Cook Time
20 minutes
Servings Prep Time
8 20 minutes
Cook Time
20 minutes
Top Ramen Casserole
Print Recipe
A great recipe to take to a Potluck!
Servings Prep Time
8 20 minutes
Cook Time
20 minutes
Servings Prep Time
8 20 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. In a large saucepan over medium high heat, cook noodles in 2 cups of water until tender.
  2. Include only one seasoning packet from the Top Ramen Noodles.
  3. Stir in frozen peas and continue cooking for 2 min. Remove from Heat. Add mushroom soup, water chestnuts, and frichik with liquid. Stir well. Pour into a casserole dish and cover with bread crumbs if desired.
  4. Bake at 350 until bubbly.
Recipe Notes

Variations to add:

Chopped Broccoli

Diced Worthington frozen smoked turkey

Celery and onions

Sliced mushrooms

Bac-os Imatation Bacon Bits

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Four-Cheese Pizza with Pesto Sauce

Four-Cheese Pizza with Pesto Sauce
Print Recipe
There is nothing like homemade pizza! Here is a great recipe for four cheese pizza with a pesto sauce.
Servings Prep Time
3 people 180 minutes
Cook Time
12 minutes
Servings Prep Time
3 people 180 minutes
Cook Time
12 minutes
Four-Cheese Pizza with Pesto Sauce
Print Recipe
There is nothing like homemade pizza! Here is a great recipe for four cheese pizza with a pesto sauce.
Servings Prep Time
3 people 180 minutes
Cook Time
12 minutes
Servings Prep Time
3 people 180 minutes
Cook Time
12 minutes
Ingredients
For the pizza Dough
For the pizza
Servings: people
Instructions
For the pizza dough
  1. In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
  2. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
  3. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
  4. Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
  5. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes.
  6. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
For the Pizza
  1. Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
  2. To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch or 10-inch rounds, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.
  3. Brush lightly with pesto and scatter the oven-dried tomatoes evenly around the inner circle of the pizza. Sprinkle the mozzarella and Fontina, arrange the slices of the Roma tomatoes, and then sprinkle with the goat cheese, oregano, thyme, and finally the Parmesan.
  4. Bake on the pizza stone until the pizza crust is nicely browned, about 10 to 12 minutes.
  5. When the pizza is removed from the oven, transfer to a cutting board and garnish with the chiffonade of basil leaves, cut the pizza into slices, and serve immediately.
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Stuffed Tomato

Stuffed Tomato
Print Recipe
A great recipe for stuffing a tomato.
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Stuffed Tomato
Print Recipe
A great recipe for stuffing a tomato.
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Ingredients
Servings:
Instructions
  1. Season the tomatoes with salt and pepper. In a mixing bowl, combine the remaining ingredients and mix thoroughly. Season with salt and pepper. Stuff each tomato with the cheese mixture. Garnish with parsley.
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Spinach and Asparagus Frittata (Easy Version)

Spinach and Asparagus Frittata (Easy Version)
Print Recipe
This is a quick and easy method of making the Spinach and Asparagus Frittata.
Servings Prep Time
4 people 20 minutes
Servings Prep Time
4 people 20 minutes
Spinach and Asparagus Frittata (Easy Version)
Print Recipe
This is a quick and easy method of making the Spinach and Asparagus Frittata.
Servings Prep Time
4 people 20 minutes
Servings Prep Time
4 people 20 minutes
Ingredients
Filling
  • 1 pound spinach washed and drained, with stems removed
  • 1 pound asparagus cut into 1-inch pieces
  • 2 cloves garlic minced or mashed
Egg Mixture
Servings: people
Instructions
  1. Preheat broiler. Mix ingredients well and pour into a greased 8-inch skillet and stir until set about 5 minutes.
  2. Place under broiler for 2 minutes until top is golden brown.
  3. Cut into slices or 1-inch squares for appetizers.
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Spinach and Asparagus Frittata

Spinach and Asparagus Frittata
Print Recipe
Light and fluffy frittata made with asparagus and spinach.
Servings Prep Time
4 people 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
30 minutes
Spinach and Asparagus Frittata
Print Recipe
Light and fluffy frittata made with asparagus and spinach.
Servings Prep Time
4 people 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. In a saute pan heat 1 tablespoon oil. Add the spinach, garlic, saute until spinach is wilted and much of its liquid has evaporated.
  2. In a saucepan bring salted water to a boil. Blanch asparagus and refresh in ice water. Drain and pat dry.
  3. In a large bowl beat eggs, cream, salt and pepper together.
  4. In a large saute pan heat 3 tablespoons oil. Add half the beaten, seasoned eggs. As they begin to set around the edges, add spinach and asparagus and start gently lifting egg mixture from sides of pan and push to center, allowing uncooked mixture to contact pan surface.
  5. Add remaining beaten eggs. Continue gently moving the egg mixture to center so it becomes self-leveling.
  6. As the frittata loses its runniness, place a large plate over the skillet and quickly invert the entire frittata. Slide it back into the pan so the uncooked side is on the bottom and continue to cook until done.
  7. When you insert a wooden toothpick and it comes out clean, it is done.
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Carrot Loaf

Carrot Loaf
Print Recipe
A wonderful "Veggie Loaf" made with carrots, mushrooms, spinach and swiss cheese.
Servings Prep Time
6 45 minutes
Cook Time
75 minutes
Servings Prep Time
6 45 minutes
Cook Time
75 minutes
Carrot Loaf
Print Recipe
A wonderful "Veggie Loaf" made with carrots, mushrooms, spinach and swiss cheese.
Servings Prep Time
6 45 minutes
Cook Time
75 minutes
Servings Prep Time
6 45 minutes
Cook Time
75 minutes
Ingredients
Servings:
Instructions
  1. Saute the carrots slowly in 2 ounces of butter until tender. Chop coarsely and reserve in a large mixing bowl.
  2. Over high heat, saute the mushrooms in 1-ounce of butter for 2 minutes. Coarsely chop and add them to the carrots.
  3. Saute spinach in 1-ounce of butter. Coarsely chop and reserve separately. When the spinach is cool, add 1 egg and mix thoroughly.
  4. Beat together the remaining eggs and the cheese. Combine this mixture thoroughly with the carrots and mushrooms. Add salt and pepper. Taste and correct seasonings, if necessary.
  5. Preheat oven to 400 degrees F.
  6. Line the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with parchment paper. Butter the pan and the parchment with the remaining 1-ounce of butter.
  7. Fill the pan with half the carrot mixture, cover with the spinach, and top with the remaining carrot mixture. Top with another piece of buttered parchment paper.
  8. Place in a bain-marie (hot water bath), and bake in oven for 1 hour and 15 minutes, or until a knife inserted into the center comes out clean.
  9. Invert onto a warm serving platter and remove the foil. Slice and serve immediately.
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Asparagus Lasagne

Asparagus Lasagne
Print Recipe
Lasagne made with Asparagus and goat cheese.
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Asparagus Lasagne
Print Recipe
Lasagne made with Asparagus and goat cheese.
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
  1. Cut the tips off each asparagus spear and reserve them.
  2. In a large shallow baking pan toss the asparagus stalks with the oil, coating them well, and roast them in a large shallow roasting pan in a preheated 500 degree F. oven, shaking the pan every few minutes, for 5 to 10 minutes, or until they are crisp-tender.
  3. Sprinkle the asparagus with salt to taste and let it cool. Cut the roasted asparagus into 1/2-inch lengths and reserve it.
  4. In a large bowl of cold water let the sheets of lasagne soak for 15 minutes, or until they are softened.
  5. In a saucepan melt the butter, add the flour, and cook the roux over moderately low heat, stirring, for 3 minutes. Add the broth and the water in a stream, whisking, simmer the mixture for 5 minutes, and whisk in the goat cheese, the zest, and salt to taste, whisking until the sauce is smooth.
  6. Drain the pasta well, arrange 1 sheet of it in a buttered 8-inch-square baking dish, and spread with one fourth of the sauce. Top the sauce with one fourth of the reserved roasted asparagus and sprinkle the asparagus with 1/4 cup of the Parmesan. Continue to layer the pasta, the sauce, the asparagus, and the Parmesan in the same manner, ending with a sheet of pasta.
  7. In a bowl beat the cream with a pinch of salt until it holds soft peaks. Arrange the reserved asparagus tips decoratively over the pasta, spoon the cream over the pasta and the asparagus tips, spreading it with the back of the spoon, and sprinkle the remaining Parmesan on top.
  8. Bake the lasagne in the middle of a preheated 400 degree F. oven for 20 to 30 minutes, or until it is golden and bubbling, and let it stand for 10 minutes before serving.
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Cheesy Vegetable Steak Stroganoff

Cheesy Vegetable Steak Stroganoff
Print Recipe
This Stroganoff goes well at potlucks and you can serve it over your favorite noodles or rice.
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
Cheesy Vegetable Steak Stroganoff
Print Recipe
This Stroganoff goes well at potlucks and you can serve it over your favorite noodles or rice.
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
Ingredients
Servings: People
Instructions
  1. Lightly flour your steak strips and In a large skillet over meduin-high heat, saute the steaks and onions in the olive oil. When the onion is tender, add the mushrooms, garlic, and seasonings with the hot water and the liquid from the steaks.
  2. Simmer for about 20 minutes or until mixture has thickened. Turn off the heat and stir in the sour cream or IMO, add the cheddar cheese and continue stirring until all the cheese has melted.
  3. To serve, place the stroganoff over your favorite noodles in a casserole dish and reheat when ready to serve. Can also be served over rice.
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