AuntieGooper's profile page
Recipes
Mexican Stroganoff
By AuntieGooper
In a 6-quart soup pot, cook noodles according to package directions; drain, rinse, drain again, and set aside ...
- 1 pound medium egg noodles
- 1 1/2 pounds ground beef
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (12-ounce) jar salsa
- 1 (26-ounce) jar spaghetti sauce with mushrooms
- 1 (3.8-ounce) can sliced black olives, drained
- 1 cup (4 ounces) shredded Mexican cheese blend
Fettuccine Alfredo
By AuntieGooper
1 Bring a large pot of salty water to a boil and drop in your fettuccine
- Additional, for creamy version:
- 1/2 pound dry fettuccine pasta
- 3-4 Tbsp unsalted butter
- 2/3 cup finely grated Parmesan cheese
- Black pepper
- 1/2 cup cream
- Nutmeg
Cool Watermelon Salad
By AuntieGooper
In a bowl toss the watermelon, grapes, green onion and arugula
- 4 cups watermelon, diced into medium chunks
- 1 cup green seedless grapes, halved
- 1 stalk green onion, sliced
- 4 ounces feta cheese, crumbled
- 2 cups baby arugula
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons brown sugar (can use 1 but depends on sweetness of watermelon)
- Salt
Chicken Florentine Pesto Pasta
By AuntieGooper
1 Bring a large pot of salted water (add enough salt so that the water tastes salty) to a boil
- 12-16 ounces dried short pasta (bowties, penne, gemelli, etc)
- 4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total)
- Salt
- 2 Tbsp olive oil
- 1/2 yellow or white onion, chopped, about 1 cup
- 3 garlic cloves, minced
- 1/2 cup white wine or stock
- 8-16 ounces of fresh spinach*, washed, long stems removed and chopped
- Black pepper
- 1/4 cup cream
- 1/4 cup (or more) pesto
Roasted Vegetable and Gruyere Quiche
By AuntieGooper
1 Preheat oven 200°C/400°F/Gas6
- 12 ounces frozen shortcrust pastry, thawed
- 1 red onion, quatered
- 1 red bell pepper, de-seeded and chopped
- 1 yellow bell pepper, de-seeded and chopped
- 1 zucchini, sliced thickly
- 1 tablespoon olive oil
- 2 large eggs
- 4 1/2 fluid ounces cream
- 4 ounces gruyere or 4 ounces mature cheddar cheese, grated
Sugar Coated Pecans
By AuntieGooper
1. Preheat oven to 250 degrees F (120 degrees C)
- 1 egg white
- 1 tablespoon water
- 1 pound pecan halves
- 1 cup white sugar
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Beefy Mexican Mac
By AuntieGooper
In a large soup pot over high heat, brown ground beef and onion 8 to 10 minutes, until no pink remains in beef and...
- 1 pound extra-lean ground beef
- 1 onion, chopped
- 4 cups water
- 1 (15-1/4-ounce) can whole kernel corn, drained
- 1 (14-1/2-ounce) can no-salt-added diced tomatoes
- 1 1/2 (1-ounce) envelopes reduced-sodium dry taco seasoning mix
- 8 ounces low-carb pasta twists
Sheek Kabab
By AuntieGooper
Add all the ingredients, mix well and marinate for about 6 hours or overnight
- 2 Lbs beef, cut into thin 1”x 2” long strips
- 1/2 Tsp ground Cardamom
- 1/2 Tsp ground Cinnamon
- 1 1/2 Tbls ground Coriander
- 1 1/2 Tbls ground Cumin
- 1/2 Tsp ground Chili powder
- 1 Tsp salt
- 1/2 Cup natural Yogurt
- 2 Tbls all-purpose Flour
- 1 1/2 Tbls ground Red Mustard
- 2 Tbls Vinegar
- 1/2 Onion, finely minced in food processor
- 1/2 Cup Vegetable oil
- 1 Tsp Sugar
Doughnuts
By AuntieGooper
Note: milk can be soured by adding 1 Tbsp vinegar to 1 cup fresh milk
- 1 cup sugar
- 1 Tbsp nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 Tbsp shortening
- 1 cup sour milk
- 6 cups flour
- White Doughnut Glaze
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 4 to 6 Tbsp milk
Ranch:
By AuntieGooper
Mix together and store in an air tight container
- 5 tablespoons dried minced onions
- 7 teaspoons parsley flakes
- 4 teaspoons salt
- 1 teaspoon garlic powder