Categories
Beef Main Dishes Pasta Recipes with Pictures

Goulash

Goulash
Goulash

Liza found this recipe online and it’s a flavor packed dish. I love garlic bread with tomato based meals and that combo hit the spot. Enjoy!

Ingredients:

  • 1/2 T. olive oil
  • 1/2 C. onion, diced
  • 1/2 green bell pepper, diced
  • 1 Ib. ground beef, lean
  • 1 1/2 tsp. garlic, minced
  • 1 15 oz. can tomato sauce
  • 1 15 oz. can petite diced tomatoes
  • 1 1/2 C. beef broth
  • 1 1/2 T. worcestershire sauce
  • 1 tsp. seasoned salt
  • 1 T. Italian seasoning
  • 1 1/2 bay leaves
  • 1 C. macaroni noodles, uncooked
  • 1/2 C. cheddar cheese, shredded

Instructions:
Add olive oil to large pot over medium-high heat. Add in the onion, bell pepper and ground beef then cook until beef is no longer pink. Drain any excess fat and return pot to stove top. Add in garlic and stir until fragrant (about 30 seconds).

Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves and dried macaroni noodles.

Stir and bring mixture to a boil. Reduce heat to a light boil and stir occasionally until the pasta is tender, about 20 minutes.

Remove the bay leaves and stir in the cheddar cheese just before serving.

Categories
Beef Main Dishes Miscellaneous Recipes with Pictures

Beef Street Tacos

Beef Street Tacos

This is a great recipe for your outdoor griddle. Found this online and it has become a regular in our meal rotation. The recipe calls for Chuck Roast, however I wasn’t happy with the results (too chewy), but I found freshly sliced “Sizzle Steak” at our Walmart had the consistency we were looking for in the steak.

Beef Street Tacos

Ingredients:

  • 1 1/2 lbs Chuck Roast, cut into small pieces
  • 1 Small Diced Onion
  • Corn tortillas
  • Shredded Cheese (Oaxaca, Monterey Jack, or mozzarella)
  • Olive oil
  • Fresh Cilantro, Chopped
  • 1 T. Olive Oil
  • 1 T. Onion Powder
  • 1 T. Garlic Powder
  • 1 1/2 tsp. Ground cumin
  • 1 tsp. Ancho Chili Powder
  • 1 tsp. Coarse Salt
  • 1 1/2 tsp. Coarse Black Pepper
  • 3-4 Limes

Optional for serving:

  • Guacamole
  • Habanero Hot sauce

Instructions:

  1. Chop onion and set aside for serving
  2. Chop cilantro and set aside for serving
  3. Slice limes into wedges and set aside for serving
  4. Chop steak into small pieces, add Olive oil and combine with all the seasonings. Mix with your hand until the meat is consistently covered with seasonings
  5. Place seasoned meat onto a preheated griddle (high heat) until browned on all sides. I like it when the edges get a little burnt.
  6. Slide meat to the side of griddle on low heat
  7. Place corn tortillas on griddle, sprinkle cheese with cheese, and scoop meat onto cheese.
  8. When the corn tortillas show a little browning, top with cilantro and onion previously chopped.
  9. Squeeze a freshly cut lime over the meat
  10. Top with any other favorite toppings.


Categories
Fish & Seafood Main Dishes Recipes with Pictures

Grandpa Roger’s Fish Fry

Lenz Fish Fry Recipe

As far back as my kids can remember, when Grandpa Roger would visit Rockin’ Rochester, he’d bring fish from his latest fishing adventures and cook them up for the family. This recipe is how he makes his fish.

  • Fish Fillets (Sun Fish and Crappies are our favorite)
  • Shore Lunch (Original Recipe Flavor)
  • Butter
  • Olive Oil
  • Electric Fry Pan, or Fry Pan on Stove

Instructions:

  • Rinse fish and place on paper towel.
  • Heat oil to 300-325 degrees. Pour enough olive oil so the bottom of the pan is covered with decent layer of oil.
  • Melt a tablespoon of butter in the heating oil by moving around in pan.
  • Pour approximately 1/3 of the Shore Lunch seasoning into a gallon size plastic bag.
  • Place enough fish fillets to fill a pan into the Shore Lunch seasoning and gentle move/shake bag to cover fillets. If you don’t have a gallon bag you can toss in a bowl.
  • Place fillets into heated oil/butter mixture and fry fish for 5 minutes per side. If smaller fillets you could go closer to 3 minutes.
  • Place finished fillets on a paper towel covered plate and serve.
  • For each additional pan of fish you make, add more olive oil and butter.

Categories
Recipes with Pictures Salads Vegetarian

Simple Egg Salad

This recipe is all about your taste preferences. I have not tried to measure, so I’ll try and explain what I do, but certainly tweak to your liking.

For two plump sandwiches I use:

  • 4 hard boiled eggs sliced
  • 1 heaping Tbsp mayo
  • 1 squirt of yellow mustard
  • 2 shakes of Lawry’s Seasoned Salt
  • 1 shake of onion salt
  • 1 handful chopped celery

When slicing the eggs I only use 3 of the 4 yolks.

If you like a more dry egg salad, use less Mayo.

When it’s all mixed, if it tastes bland, I tend to shake a little more Lawry’s. That’s my go to for flavor.

I like to toast my bread, love the crunch with the salad consistency.

Categories
Beef Main Dishes

Scott’s Favorite Chili

Got the original recipe from All Recipes, the portions below are half the original recipe. It’s a hearty, fairly thick consistency chili. Our family loves this recipe topped with cheese, along with large Frito Scoops Corn Chips as mini spoons.

  • 1 lb ground beef
  • 1/4 onion, chopped
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. garlic salt
  • 1 (15 oz) can tomato sauce
  • 1 can Rotel
  • 1 (8 oz) jar Pace picante sauce, mild or med
  • 2 tablespoons chili seasoning mix (try Williams original, 1/2 pkg.)
  • 1 (15 ounce) can pinto beans

In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.

Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Categories
Cakes Desserts

Lemon Bundt Cake

Another fantastic recipe from the great Margi Newkirk. She served this at her husband’s 60th birthday bash. They had some leftovers at the end of the evening and I was the lucky soul to bring some home. It was so good I needed the recipe, to which she replied, “Glad you liked it!  Easiest recipe in town.”

  • 1 lemon cake mix
  • 1 package lemon instant pudding mix
  • 1 C. water
  • 1/2 C. oil
  • 4 eggs
  • 2-3 Tbsp poppyseeds

Pour into greased and floured bundt pan and bake at 350 for 45 min.

Categories
Chicken Main Dishes

One-Step Chicken Bake (a.k.a Laura T’s Chicken)

Back in college, my second cousin Laura T. invited me to dinner with fellow Johnnies/Bennies and served this meal. It’s so simple, yet so tasty. I think I overdosed on the meal, but it still finds its way back to the dinner table every now and then.

Note: We double the rice, soup and water when we make the recipe.

1 C. water
1 C. minute rice (uncooked)
1 can Cream of Mushroom soup
1/4 tsp. paprika
1/4 tsp. pepper
2-4 chicken breasts

  • Mix all the ingredients in a 9×13 inch pan.
  • Puncture chicken all over with a fork and place on top of the rice mixture.
  • Season with additional paprika.
  • Bake 375 degrees, 45-60 minutes
Categories
Cakes Recipes with Pictures

Chocolate Frosting

I’m not a frosting freak, in fact I often scrape frosting off cake, because I’m just not a fan. However, I baked this chocolate cake because I just love plain cake, but my kids did not share in that enthusiasm. So I did some quick searches and found this recipe immediately. It’s a winner in my book.

1/2 C. Melted Butter
2/3 C. Powdered Unsweetened Chocolate
1 tsp Vanilla Extract
3 C. Powdered Sugar
1/2 C. Cream

There were no instructions, so I just mixed the powdered sugar and cocoa together in one container and the butter, cream and vanilla in another. Then combined the two until you have rich chocolatey goodness.

Categories
Recipes with Pictures Salads

Tegge’s Oriental Salad

  • 1 Head of Napa cabbage
  • 6 Green onions
  • 1 T. margarine or butter
  • 2 pkg. Ramen noodles, broken (discard seasoning packet)
  • Handful of cashews (slightly chopped or broken)
  • Handful of sunflower seeds
  • 1/2 C. vegetable oil
  • 2 T. soy sauce
  • 1/2 C. sugar
  • 1/4 C. white vinegar
 Salad:
  1. Chop cabbage and slice onions. Combine in large bowl.=
  2. Brown noodles, cashews, and sunflower seeds in butter, then add to cabbage and onions.
  3. Chill.
Dressing:
  1. Combine oil, soy sauce, sugar and vinegar to make dressing.
  2. Pour over cabbage salad mixture and serve.
Categories
Cookies Recipes with Pictures

Oatmeal Chocolate Chip Cookies

I had a hankering for a good oatmeal cookie, so I hit the Internet trying to find one that would do the trick and that’s when I stumbled upon this recipe on Betty Crocker’s website.  Unlike many oatmeal recipes that use one cup of oatmeal, this recipe calls for two cups of oatmeal, so I gave it a try and the whole family enjoyed them.

1 1/2 C. packed brown sugar
1 C. butter or margarine, softened
1 tsp. vanilla
1 egg
2 C. quick-cooking oats
1 1/2 C. All-purpose or unbleached flour
1 tsp. baking soda
1/4 tsp. salt
1 C. semisweet chocolate chips (6 oz)

  1. Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
  2. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
  3. Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.