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Pressed Reuben Sandwich

Pressed Reuben Sandwich

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Hot and gooey sandwiches are all the rage

  • 1/2 cup Thousand Island dressing
  • 1 1/2 teaspoons Sriracha Chili Sauce (optional)
  • 8 slices Jewish rye bread
  • 1/2 pound sliced Swiss cheese
  • 3/4 pound corned beef, sliced
  • 1-1/3 cup drained sauerkraut
  • 3 tablespoons unsalted butter, softened
4.7/5 (9 Votes)

Ginger Scallion Noodles

Ginger Scallion Noodles

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These quick, flavorful noodles with ginger and scallions will rival any Chinese take-out variety

  • 2 Tablespoons grapeseed oil (vegetable or canola will also work)
  • 1 large bunch of green onions, sliced
  • 2 Tablespoons of roughly chopped cilantro
  • 2 Tablespoons of ginger, finely minced
  • 1 Tablespoon chopped garlic
  • 1 Tablespoon chopped shallots
  • 2 teaspoons fish sauce
  • 1 Tablespoon toasted sesame seed oil
  • 1 tablespoon honey
  • 1 teaspoon rice wine vinegar
  • 2 teaspoons soy sauce
  • 1 crushed red chile pepper or 1 teaspoon red chile flakes
  • kosher salt to taste
  • 10 ounces noodles of your choice, cooked according to package directions and drained (see note)
4.7/5 (7 Votes)

Sriracha BBQ Sloppy Joes

Sriracha BBQ Sloppy Joes

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Cook the ground beef in a skillet over medium heat

  • 1 pound ground beef
  • 1 green bell pepper, seeded, diced
  • 1/2 medium onion, diced
  • 1 cup ketchup
  • 1/4 cup brown sugar
  • 2 teaspoons sriracha
  • 1 tablespoon soy sauce
  • 2 teaspoons teriyaki sauce
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1 tablespoon vinegar
  • 4 kaiser rolls, cut in half lengthwise
4.5/5 (15 Votes)

Beef Barley Lentil Soup

Beef Barley Lentil Soup

By

Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes

  • 1 lb. extra lean ground beef
  • 1 medium onion, chopped
  • 2 cups cubed potatoes
  • 1 cup chopped celery
  • 1 cup diced carrots
  • 1 cup dry lentils, rinsed
  • 1/2 cup medium size pearl barley
  • 8 cups water
  • 2 tsp. beef bouillon granules
  • 1/2 tsp. salt
  • 1/2 tsp. lemon pepper easoning
  • 2 (14.5 oz.) cans low-sodium stewed tomatoes, undrained
0/5 (0 Votes)

Mississippi Roast

Mississippi Roast

By

This is so simple and delicious

  • 1 Chuck Roast
  • 1 Packet Hidden Valley Ranch Dressing Mix
  • 1 Packet McCormick Au Jus mix
  • 5 whole pepperoncini peppers
  • 1 stick butter
4.5/5 (13 Votes)

Krista's Beef and Barley Soup

Krista's Beef and Barley Soup

By

1. Heat a 2 tablespoons olive oil in a large soup pot over medium high heat until it shimmers

  • 2 tablespoons olive oil
  • 1 whole Small Or Medium Onion, chopped
  • 3 stalks Celery, chopped
  • 3 whole Carrots, chopped
  • 1 Shallot, minced
  • 2 cloves garlic, minced
  • 1 quart home canned beef OR 3-4 cups tender, cooked roast beef, cut up or shredded
  • 1/2-1 tablespoon Italian Seasoning Blend
  • 48 oz. beef broth
  • 2 Leeks, julienned
  • 1 cup Quick Barley
  • Salt and pepper, to taste
  • Fresh parsley, chopped
4.5/5 (13 Votes)

Red Lentil-Pumpkin Soup

Red Lentil-Pumpkin Soup

By

The hearty crunch of pumpkin seed adds wonderful contrast to this rich, creamy soup

  • 2 teaspoons canola oil
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 3 1/2 cups organic vegetable broth, divided
  • 1 cup dried small red lentils
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground red pepper
  • 1 cup water
  • 3/4 cup canned pumpkin
  • 1 tablespoon grated peeled fresh ginger
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons plain low-fat yogurt
  • 1/4 cup unsalted pumpkinseed kernels, toasted
  • 1/4 cup chopped fresh cilantro
0/5 (0 Votes)

Pork Medallions with Mustard-Caper Sauce

Pork Medallions with Mustard-Caper Sauce

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Pork tenderloin medallions, sauteed in butter and served with a caper mustard cream sauce

  • 1 lb pork tenderloin, any outer connective tissue removed, cut crosswise into 1/2-inch-thick rounds
  • 2 Tbsp butter
  • 1/2 cup sliced shallots
  • 2 cups low-salt chicken broth
  • 1/4 cup whipping cream
  • 3 Tbsp rinsed and drained capers
  • 2 Tbps Dijon mustard
4.6/5 (5 Votes)

Beef and Barley Stew with Roasted Winter Vegetables

Beef and Barley Stew with Roasted Winter Vegetables

By

In a large bowl combine flour, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 pounds boneless beef chuck roast, trimmed of excess fat and cut into 1-inch pieces
  • 1/4 cup olive oil
  • 1/2 cup chopped onion (1 medium)
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme, crushed
  • 1 14 1/2 ounce can beef broth
  • 2 cups water
  • 1 cup dry red wine
  • 4 medium red or yellow potatoes and/or sweet potatoes, cut into 1-inch chunks
  • 4 medium carrots and/or parsnips, peeled and cut into 1-inch chunks
  • 1/2 cup regular barley
  • Beef broth (optional)
  • 2 tablespoons snipped fresh parsley (optional)
4.7/5 (15 Votes)

Hoisin Chicken with Noodles and Green Beans

Hoisin Chicken with Noodles and Green Beans

By

Bring salted water to a boil in a large saucepan

  • 300 g green beans, cut in half
  • 1 (250g) package ramen noodles
  • 1/2 cup hoisin sauce
  • 1 small lime, juiced
  • 3 tablespoons sweet chili sauce
  • 1 pound ground chicken
  • 4 garlic cloves, chopped
  • 3 green onions, chopped
4.4/5 (11 Votes)