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Recipes
BEEF AND POTATO GOULASH
By lbgtdep
Serves 8 to 12 You can use sweet Hungarian paprika or spicy Spanish smoked paprika in this recipe
- 4 POUNDS BONELESS BEEF CHUCK ROAST, CUT INTO 2-INCH CHUNKS
- 1 TABLESPOON KOSHER SALT, PLUS MORE TO TASTE
- ALL-PURPOSE FLOUR, FOR DREDGING
- 4 OUNCES THICKLY SLICED PANCETTA, CHOPPED
- 6 CLOVES GARLIC, CRUSHED AND PEELED
- 1⁄3 CUP EXTRA-VIRGIN OLIVE OIL
- ¼ CUP TOMATO PASTE
- 2 TABLESPOONS SWEET PAPRIKA
- 1 TEASPOON GROUND CUMIN
- 4 FRESH BAY LEAVES
- ZEST OF 1 LEMON, GRATED
- 2½ POUNDS RUSSET POTATOES, PEELED AND CUT INTO 2-INCH CHUNKS
- 3 MEDIUM ONIONS, CUT INTO 6 WEDGES EACH, THROUGH THE ROOT END
Taco-Stuffed Pasta Shells
By lbgtdep
15 min total time 30 min 8 servings
- 10 10
- oz uncooked jumbo pasta shells, cooked, drained
- 1 1/2 1 1/2
- lb lean (at least 80%) ground beef
- 1 1
- pouch (8 oz) Old El Paso™ roasted tomato Mexican cooking sauce
- 1/2 1/2
- teaspoon salt
- 1 1/4 1 1/4
- cups diced tomatoes
- 2 1/2 2 1/2
- cups shredded Mexican cheese blend (10 oz)
- 1/4 1/4
- cup chopped fresh cilantro
Mac N Cheese (no bake)
By lbgtdep
Bring liquids to a boil When you see bubbles add macaroni to pan, bring pan to a simmer, then lower to med low and...
- 1 1/2 C water
- 1 C milk
- 8 oz macaroni
- 1 C Deli american cheese
- xtra sharp cheddar
- pinch of cayenne
- 1/2 t dijon mustard
Easy Taco Pasta Salad
By lbgtdep
Prep: 30 Mins | Total: 30 Mins Serves: 8 Difficulty: Easy
- 1/2 Lb. Ground Beef, cooked & drained of fat
- 1/2 oz Taco Seasoning
- 8 oz Rotini Pasta, cooked, drained, cooled in cold water
- 1/2 Green Pepper, small dice
- 1 Cup Cherry Tomatoes, cut in 1/4's
- 1/2 Yellow Onion, small dice
- 1 Cup Mexican Cheese Blend, shredded
- 1-1/2 Cups Iceberg Lettuce, shredded
- 1/2 Cup Mayonnaise
- 1/4 Cup Sriracha Sauce
- 5 oz Corn Chips
Salmon - Potato Cakes
By lbgtdep
Makes: 4 servings Start to Finish: 20 mins
- 14 ounces fresh skinless salmon fillets
- 2 cups refrigerated sour cream and chive flavored mashed potatoes
- 1/2 cup seasoned fine dry bread crumbs
- 3 tablespoons snipped fresh dill
- Nonstick cooking spray
- 1 5 ounce package mixed salad greens
- 1/2 cup bottled Honey-Dijon salad dressing
Greek Pasta Salad
By lbgtdep
Makes: 12 servings Yields: 12 to 16 side-dish servings Prep: 40 mins Chill: 2 hrs to 24 hrs
- 12 ounces dried mostaccioli or penne (about 4 cups uncooked)
- 2 cups cherry tomatoes, quartered
- 1 medium cucumber, halved lengthwise and sliced
- 4 green onions, sliced
- 1/3 cup pitted kalamata olives, halved
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 2 tablespoons snipped fresh basil or 2 tsp. dried basil, crushed
- 2 tablespoons snipped fresh oregano or 2 tsp. dried oregano, crushed
- 1 tablespoon anchovy paste (optional)
- 4 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup crumbled feta cheese (4 oz.)
- Fresh oregano leaves
Beef Stroganoff
By lbgtdep
Active Time: 25 Minutes Total Time: 25 Minutes Yield: Serves 4
- For Stroganoff:
- 4 tablespoons butter
- 1 pound lean beef tenderloin or top sirloin, cut into strips
- 1/2 onion, thinly sliced
- 1/4 cup sliced shiitake mushrooms
- 1/4 cup sliced portobello mushrooms
- 1/4 cup sliced chanterelle mushrooms
- 1 tablespoon all-purpose flour
- 1/2 cup beef stock
- 1/2 cup red wine, preferably Burgundy or Pinot Noir
- 1 tablespoon dijon mustard
- 1/4 cup sour cream
- For Noodles:
- 1 pound egg noodles
- 1 tablespoon butter
- For Garnish:
- 1 ounce enoki mushrooms or sliced shiitake mushrooms
- 1 bunch scallions, sliced on a diagonal
Spicy Beef-Noodle Bowl
By lbgtdep
Makes: 4 servings Start to Finish: 20 mins
- 1 pound boneless beef sirloin steak, cut in thin strips
- 1 tablespoon cooking oil
- 2 14 ounce can reduced sodium beef broth
- 1/3 cup bottled peanut sauce
- 1 1/2 cups medium egg noodles (3 oz.)
- 2 cups broccoli florets
- 1/4 cup bias-sliced green onions (optional)
Classic Pot Roast
By lbgtdep
1. The day before cooking, rub roast well with olive oil
- 1 5 - 7 pound pot roast (7-bone roast, bone-in chuck roast, or bone-in blade roast) or 3- to 4-lb. boneless chuck roast
- 1 tablespoon olive oil plus additional for coating beef
- 2 teaspoons kosher salt
- 2 tablespoons unsalted butter
- 1 2 ounce slicesalt pork (about 4 inches long) If salt pork isn't available, Scott says, omit it.
- 5 small to medium yellow onions, peeled and quartered
- 7 cloves garlic, peeled, trimmed, halved lengthwise and any green inner sprouts removed
- 3/4 cup dry white wine
- 1/2 cup reduced sodium-chicken broth or water
- 7 stemsItalian (flat-leaf) parsley (Set aside leafy tops for finished dish.)
- 1 bay leaf
- Freshly ground black pepper
- 1/2 teaspoon dried thyme, crushed
- 5 small carrots with tops, trimmed and halved on the diagonal
- 3 medium turnips, peeled and quartered
- 1 small leek, white and light green section, halved lengthwise and rinsed well to remove any sand
- 1 half celery heart, halved lengthwise
- 12 small new Yukon gold or red creamer potatoes (about the size of golf balls)
Cheesy Corn Muffins
By lbgtdep
Preheat the oven to 350. Spray a 12 cup muffin pan with vegetable oil spray
- 2 sprays of vegetable oil spray
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1 cup fresh or frozen corn
- 3/4 cup jalapeno chiles, chopped
- 6 tablespoon unsalted butter, melted
- 1 1/4 cup cheddar cheese, grated