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From: Margie (ILovePhotos) Posted by hostFeb-26 2:39 PM 
To: All  (1 of 34) 

If you like Chinese - delicious!

Ramen Beef and Veggies

1 lb boneless sirloin steak, cut into thin strips
2 c water
1 3oz package Oriental flavor ramen noodle soup mix
1 16oz bag fresh stir fry vegetables (look in the produce department :)
1/4 stir fry sauce

Spray non stick skillet with cooking spray.  Over medium high heat cook beef 3 - 5 minutes until brown.  Remove from skillet.

Heat water to boiling in same skillet, add noodles from soup mix and stir til softened. Stir in vegetables. Heat to boiling - boil 5 - 7 minutes until vegetables are tender crisp.

Stir in soup seasoning contents, stir fry sauce and beef.  Cook 3 - 5 minutes until hot.

Makes 4 servings.



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From: Margie (ILovePhotos) Posted by hostFeb-26 2:40 PM 
To: All  (2 of 34) 
 2.2 in reply to 2.1 

Hot Tijuana Salad

1 pound ground beef
1/2 cup onion -- chopped
1 15-ounce can kidney beans -- drained
1/3 cup water
1 to 2 tablespoon chili powder
1 teaspoon beef bouillon
1 teaspoon cumin ground
1/2 teaspoon salt
6 cups iceburg lettuce -- lightly packed shredded
2 tomatoes medium -- cut up
1 cup sharp cheddar cheese shredded (about 4 oz.)
1/2 cup green onion -- sliced
1/2 teaspoon salt
2 tablespoons cider vinegar
1 1/2 cups tortilla chip -- crumbled
1/2 cup sharp cheddar cheese shredded (about 2 oz.)
Avocado or green goddess dressing (optional)

In a 10-inch skillet over medium-high heat, sauté beef and onion until beef is browned; drain off fat.

Stir in kidney beans, water, chili powder, bouillon granules, cumin and
salt. Reduce heat to low and simmer for 15 minutes, stirring occasionally to prevent sticking.

Meanwhile, in a large salad bowl, toss lettuce, tomatoes, Cheddar cheese, green onions and salt; set aside.

Just before serving, remove meat mixture from heat. Stir in vinegar. Pour over lettuce mixture and toss. Sprinkle with chips and cheese. Serve immediately. Pass dressing.




From: Margie (ILovePhotos) Posted by hostFeb-26 2:40 PM 
To: All  (3 of 34) 
 2.3 in reply to 2.1 


3/4 lb. fresh or frozen peeled and deveined shrimp
6 ozs. plain or spinach fettuccine
2 cups sliced fresh mushrooms
1 large onion, chopped (1 cup)
2 cloves garlic, minced or pressed
1 tbsp. olive oil
1/4 cup dry white wine or Vermouth
1 tbsp. instant chicken bouillon granules
1 tbsp. snipped fresh basil or 1 tsp. dried basil, crushed
1-1/2 tsp. dried oregano, crushed
1 tsp. cornstarch
1/8 tsp. pepper
2 medium tomatoes, peeled, seeded, and chopped
1/4 cup Parmesan cheese
1/4 cup snipped fresh parsley

Thaw shrimp if frozen. Rinse and pat dry with paper towels. Cut shrimp in half lengthwise; set aside.

Cook pasta according to package directions; drain and keep warm.

Meanwhile, in a large non-stick skillet, cook mushrooms, onion and garlic in hot oil until onion is tender.

In a small mixing bowl, stir together wine, bouillon granules, basil, oregano, cornstarch and pepper. Add to mushroom mixture. Cook and stir until thickened and bubbly. Add shrimp to mushroom mixture.

Cover and simmer about 2 minutes or until shrimp turn pink. Stir in tomatoes; heat through. Spoon the shrimp mixture over hot pasta, and sprinkle with cheese and parsley; toss to coat.




From: Margie (ILovePhotos) Posted by hostFeb-26 2:40 PM 
To: All  (4 of 34) 
 2.4 in reply to 2.1 


3/4 to 1 lb. wide egg noodles or fettucini noodles
1/4 lb. (1 stick) butter, softened
1 egg yolk
1/4 cup heavy cream
1/2 cup Parmesan cheese
Salt & pepper to taste

Boil noodles according to package directions until al dente.

In the meantime, cream butter until fluffy. Add egg yolk and cream, beating constantly while adding cheese.

Drain noodles and toss in butter mixture immediately to melt. Season with salt & pepper, and add some chopped parsley for color. Serve immediately, preferably in a heated serving bowl.




From: Margie (ILovePhotos) Posted by hostFeb-26 2:42 PM 
To: All  (5 of 34) 
 2.5 in reply to 2.4 


1 tbsp. butter or margarine
1/4 cup olive oil (preferably extra-virgin)
1 lb. brown mushrooms (portobello, cremini or a mixture of both), cleaned with a moist paper towel (do not rinse under running water)
2 cloves garlic, minced
1/8 to 1/4 tsp. crushed red pepper flakes
1-1/2 cups chicken broth
1/2 chicken bouillon cube
1-1/2 tbsp. chopped flat-leaf parsley
1/4 tsp. salt
1 lb. rigatoni (or other pasta of choice)
Parmesan cheese to taste

Put butter and oil in a large non-stick skillet or Dutch oven. Using the largest holes on a grater, shred mushrooms directly into skillet (or save your fingers and coarsely chop with a food processor). Add garlic and red pepper flakes. Saute over medium heat until liquid from mushrooms evaporates, about 10 mins. (when mushrooms start cooking, add about 1/4 cup dry Marsala or dry Vermouth for extra flavor).

Add broth and bouillon cube, increase heat to high and cook 10-12 mins. for flavors to blend and liquid to reduce somewhat. Remove from heat, stir in parsley and salt. Set aside.

While preparing sauce, cook pasta. Drain well and return to pot. Add mushroom sauce and stir over medium heat 1 min. Remove from heat, add cheese and toss to mix.




From: Margie (ILovePhotos) Posted by hostFeb-26 2:42 PM 
To: All  (6 of 34) 
 2.6 in reply to 2.4 


2 tbsp. low sodium soy sauce (be sure to use low sodium)
1/8 tsp. ground ginger
1/8 tsp. ground red pepper
1 tbsp. vegetable oil, divided
3/4 lb. medium shrimp, peeled and cleaned
1 cup frozen green peas, thawed
1/3 cup sliced green onions
1 cup chilled cooked long-grain rice
2 tbsp. sliced almonds, toasted (or more to taste)
1 tbsp. chopped fresh parsley

Combine first 3 ingredients; stir well. Set soy sauce mixture aside.

Heat 2 tsp. oil in a large non-stick skillet or Dutch oven over medium-high heat. Add shrimp and stir-fry for 1-1/2 to 2 minutes. Add peas and onions; stir-fry 2 minutes. Add soy sauce mixture and stir well. Remove shrimp mixture from pan; set aside.

Add 1 tsp. oil to same pan, reducing heat slightly. Add chilled rice and stir-fry 2 minutes. Return shrimp mixture to pan; stir-fry 1 minute or until mixture is thoroughly heated. Sprinkle shrimp mixture with sliced almonds and chopped parsley. Makes 2 servings.

NOTE: You can also add a small can of drained water chestnuts if like.




From: Margie (ILovePhotos) Posted by hostFeb-26 2:42 PM 
To: All  (7 of 34) 
 2.7 in reply to 2.4 


1-1/4 lbs. lean ground beef
2 packages (3 oz. each) Oriental flavor instant Ramen noodles
2-3 cups frozen vegetable mixture (broccoli, cauliflower & carrots)
1/4 tsp. ground ginger
1/4 cup thinly sliced green onion

In a Dutch oven, brown ground beef over medium heat 10-12 minutes or until beef is no longer pink. Drain in colander to remove excess fat. Season beef with one seasoning packet from noodles and set aside.

In same pot, combine 2 cups water, vegetables, noodles (broken up), ginger, and remaining seasoning packet. Bring to a boil; reduce heat. Cover and simmer 3 minutes, stirring occasionally. Return beef to skillet, stir in green onion, and heat through.

Makes 4-5 servings.




From: Margie (ILovePhotos) Posted by hostFeb-26 2:42 PM 
To: All  (8 of 34) 
 2.8 in reply to 2.4 

Greek Spaghetti
Tomato Sauce with Olives, Feta and Mint

Makes 2 to 4 servings.

3 tablespoons fruity olive oil
1 large garlic clove, finely chopped
1 teaspoon dried oregano
3/4 pound fresh, ripe tomatoes, seeded and coarsely diced
½ teaspoon salt or to taste
Freshly ground black pepper
½ cup Greek or Italian black olives (kalamata or Gaeta), pitted
1 cup (4 ounces) crumbled feta cheese, at room temperature
¼ cup freshly grated parmesan cheese, at room temperature
½ cup fresh mint leaves, coarsely chopped
2 green onions, green tops only, chopped
8 ounces spaghetti or linguine

To assemble sauce: In pasta serving bowl, combine olive oil, garlic, oregano, tomatoes, salt, pepper, olives, feta and parmesan. Set aside to warm to room temperature. Or, preferably, place bowl (be sure it's heatproof) over pasta pot to warm ingredients while heating pasta water. When water comes to a boil, remove bowl and set aside.

To cook pasta: In large pot of boiling salted water, cook pasta until al dente. Drain well. Immediately add to sauce in bowl. Sprinkle with mint and green onions. Toss. Serve at once with extra parmesan cheese.




From: Margie (ILovePhotos) Posted by hostFeb-26 2:43 PM 
To: All  (9 of 34) 
 2.9 in reply to 2.4 


2 (9 oz.) pkgs. refrigerated four cheese or beef ravioli
1/2 to 1 (8 oz.) jar oil-packed sundried tomatoes, drained and chopped
1-1/2 cups shredded cheddar cheese (6 oz.)
1-1/2 cups shredded Monterey Jack cheese
1/2 cup Parmesan cheese
8 eggs, beaten
2-1/2 cups milk
1 to 2 tbsp. snipped fresh basil OR Italian flat-leaf parsley

Grease a 3-quart rectangular or oval baking dish.

Place uncooked ravioli evenly in dish. Sprinkle evenly with tomatoes. Top evenly with cheeses; set aside. Whisk eggs and milk together until combined. Pour over layers in dish. Cover; chill overnight in refrigerator.

Preheat oven to 350 degrees. Bake, uncovered, about 40 minutes or until top is golden and center is set. Let stand 10 minutes before serving. Sprinkle with basil or parsley just before serving.




From: Margie (ILovePhotos) Posted by hostFeb-26 2:43 PM 
To: All  (10 of 34) 
 2.10 in reply to 2.4 


12 oz. to 1 lb. fettucini noodles
1 stick butter, softened
1 egg yolk
1/4 cup heavy cream
1/2 cup Parmesan cheese
Salt, pepper, and freshly snipped parsley to taste

Boil noodles according to package direction until al dente. Drain.

Meanwhile, cream together remaining ingredients until thoroughly mixed.

Toss drained pasta with sauce mixture and serve immediately.




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