Cwagner's profile page
Recipes
CHEESY TOMATO PENNE BAKE
By cwagner
Cheesy Tomato Penne Bake
- 3 c. penne
- 1 lb. ground beef
- 2 cans (14.5 oz.) diced tomatoes with garlic, onion and oregano
- 1 can (15 oz.) tomato sauce
- 2 pkgs (8oz.) Mozzarella cheese
Beef Stew with Potatoes (slow cooker)
By cwagner
Combine four, paprika and garlic powder in a food storage bag: add stew beef and toss to coat
- 2 T. Vegetable oil
- 3/4 c. flour
- 1 t. garlic powder
- 1 t. paprika
- 2 lbs. lean stew beef
- 1 onion, quartered
- 1 clove garlic, minced
- 2 c. beef broth
- 1 t. salt
- 1 T. lemon juice
- 1 t. sugar
- 1 t. Worcestershire sauce
- 1/2 t. pepper
- 1/2 t. paprika
- 2 bay leaves
- 6 carrots, cut in pieces
- 6 med. potatoes, cut in pieces
- 1/3 c. cold water, blended with 3 T. flour
BONGO BONGO DIP
By cwagner
BONGO BONGO DIP
- 16 oz. sour cream
- 3/4 c. mayonnaise
- 1 small can water chestnuts
- 1 small onion, chopped
- 1 box frozen, chopped spinach, thawed and drained
- 1 pkg. dry vegetable soup mix
- Grated sharp white cheddar cheese
GULOSH
By cwagner
Brown ground beef with onion till no pink in large pan
- 2 T olive oil
- 3 lbs. ground beef
- 1 large onion
- 2-14.5 oz cans of diced tomatoes
- 1-29oz can tomato sauce
- 3 T. soy sauce
- 2 t. basil
- 2 t. oregano
- 3 cloves of garlic, chopped
- 1 t garlic powder
- 3/4 t salt
- 3/4 t. pepper
- 16 oz. elow macaroni
Mom's Bar-B-Q
By cwagner
Brown hamburg then add all other ingredients till well combined
- 1 lb. ground hamburg
- 2 T sugar
- 1 T vinegar
- 1 T worchestershire sauce
- 1 T mustard
- 3/4 c. ketchup
BAKED ZITI
By cwagner
Preheat oven to 400 degrees
- 1 lb. ziti pasta
- kosher salt
- 3 1/2 c quick marinara sauce
- 1/2 c parmesan cheese
- 1/4 c. grated pecorino cheese
- 1 lb. fresh mozzarella, half cut into 1/2 cubes and half thinly sliced
- Freshly ground black pepper
- Pinch of crushed red pepper
- 2 T EVOO
- 1/4 med. onion, diced
- 3 cloves of garlic, chopped
- 3 1/2 c whole peeled, canned tomatoes in puree (28 oz can), roughly chopped
- pinch of thyme, basil
- 2 t. salt
- Freshly ground black pepper
SKILLET CHICKEN AND RAVIOLI
By cwagner
Bring a pot of salted water to a boil
- 1 9 oz. pkg. small cheese ravioli
- 2 T EVOO, plus more for drizzling
- 1 1/4 lbs. skinless, boneless chicken breasts, cut into chunks
- Freshly ground pepper
- 8 oz. white mushrooms, sliced
- 1 c. halved cherry tomatoes
- 2 cloves garlic, thinly sliced
- 2 T red wine vinegar
- 1/3 c. chicken broth
- 2 T grated parmesan cheese
- 1/4 c. chopped fresh parsley
Country Cupboard Mac & Cheese
By cwagner
Boil macaroni in salted water to slightly firm for 15 min
- 8 oz. macaroni
- 8 oz. sharp cheddar cheese
- 4 T butter
- 4 T flour
- 2-3 c. seasoned bread crumbs
- 2 c. milk
- dash of paprika
- 1 t. salt
- 1/4 t. pepper
Pecan Pie
By cwagner
In medium saucepan, combine the butter, brown sugar, corn syrup, and salt
- Single Pie Crust
- 5 T unsalted butter
- 1 c brown sugar
- 3/4 c light corn syrup
- 1/2 t salt
- 2 c chopped toasted pecans
- 1-2 t bourbon (optional)
- 2 t vanilla
- 3 eggs, beaten
ZUPPA TOSCANA SOUP (OLIVE GARDEN)
By cwagner
Brown the sausage in soup pot
- 1 lb. Italian sausages (use spicy to get that signature Olive Garden flavour)removed from casing
- 3 russet potatoes, chopped
- 1 onion, chopped
- 3 slices thick-cut
- 2 tablespoons minced garlic (about 3-4 cloves)
- 32 ounces chicken broth
- 1 cup kale of Swiss Chard, chopped in ribbons
- 1 cup Heavy Whipping Cream
- 2.5 cups of water
- 2 tablespoons flour