Elizabeth and Stephen love to cook together and are quite adventurous in doing so!
Do you have a favorite recipe you'd like to share?
Please do so by commenting.
Do you have a favorite recipe you'd like to share?
Please do so by commenting.
Oakland LDS Temple
20 Dec 2008
4 comments:
Congratulations Stephen and Elizabeth!
Here is a spicy pasta sauce recipe that has become a favorite at our house:
Spicy Tomato Sauce
1 Tbsp olive oil
1 medium-size onion, finely chopped
3 cloves garlic, finely chopped (for 1 ½ tsp chopped garlic)
6 ripe medium-size tomatoes, chopped, or 4 cups canned diced tomatoes, with their juices
1 medium-size red bell pepper, coarsely chopped
1 small hot red chili pepper, seeded and minced
¼ cup fresh basil leaves, or 2 tsp dried basil
2 Tbsp chopped fresh oregano, or 2 tsp dried oregano
1 tsp crushed red pepper flakes
Salt and black pepper
Heat the olive oil in a large nonstick saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook until the flavors blend, about 2 minutes. Add the tomatoes, peppers, basil, oregano, and red pepper flakes. Reduce the heat and let simmer gently until the tomatoes are saucelike and the flavors are blended, about 15 minutes. Let the sauce cool to room temperature and season with salt and pepper to taste.
The sauce can be frozen for up to 2 months.
I use 2 cans diced tomatoes, no small chili pepper, and less than ¼ tsp crushed red pepper flakes. I puree it before adding either precooked chopped chicken or (my favorite) shrimp.
Cabbage Crunch Salad
3 TBSP sesame seeds
1/2 cup slivered almonds toasted in oven (unless Stephen's mom's coming for lunch - you better skip this one.)
1 1/2 cooked chicken or shrimp
1/2 head chopped or shredded cabbage (my favorite is Napa Cabbage)
4 green onions - chopped
1 pkg top ramen noodles (uncooked & crumbled - chicken flavor)
Dressing:
2 tbsp sugar
3 tbsp vinegar
1 tsp salt
1/2 tsp pepper
1/2 pkg flavor packet from noodles
1/2 cup olive oil
just before serving, combing all ingredients, putting dressing on last so everything stays cruncy.
This is our family's favorite lunch!
Congratulations Stephen and Elizabeth! That is great you two are getting married!!
Here is a recipe that has been handed down from my grandma...
Stuffed Green Peppers
Stuffing:
1 1/2 to 2 pounds ground meat
1/2 cup grated onion
1 cup raw rice
1/2 cup finely chopped celerly
3 eggs
1 teaspoon salt
1 teaspoon pepper
1/2 cup breadcrumbs
1 cup tomato juice & milk to make quite moist
Sauce:
4 cups tomato soup
1 cup tomato juice
1 can tomato sauce
***************************
(you can parboil the peppers for 5minutes or so & cook the rice before mixing, for 5 minutes...This shortens cooking time.)
Remove tops, membranes & seeds from peppers.
Mix all ingredients for stuffing & fill the peppers.
(Depending on size of pepper this will fill at least 8 peppers.)
If any mixture remains form into 2inch balls & place all in baking dish or small roaster pan. Cover with sauce.
Spoon sauce over peppers during baking period. Bake 2 1/2hrs. @ 325 degrees. (You can also use rice a roni for stuffing if you like.)
BIGG {{{HUGZZ}}}
Very easy meal that is quick, tasty, filling, and relatively inexpensive.
Taco Soup
1 lb. cooked ground beef
2 cans diced tomatoes
2 cans corn
2 cans pinto beans
or
1 can pinto, 1 can kidney
1 package taco seasoning
Cook ground beef in a skillet until browned. Dump contents of cans into a pot with the cooked ground beef and taco seasoning. Simmer on medium until soup is hot and flavors blend.
Serve with corn chips, cheese, and sour cream.
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