Wednesday, May 15 2013 11:24 PM EDT2013-05-16 03:24:11 GMT
CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,More >>
CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,More >>
Wednesday, May 15 2013 11:20 PM EDT2013-05-16 03:20:31 GMT
STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb orMore >>
STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb orMore >>
Wednesday, May 15 2013 11:18 PM EDT2013-05-16 03:18:23 GMT
E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cupsMore >>
E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cupsMore >>
Wednesday, May 15 2013 11:16 PM EDT2013-05-16 03:16:37 GMT
RIGATONI NEOPOLITAN-STYLE WITH ROASTED PEPPERS 4 to 6 servings 5 large sweet red peppers or 2 red, 2 yellow, and 1 green pepper(s) 3 tablespoons olive oil 4 whole garlic cloves, peeled Salt toMore >>
RIGATONI NEOPOLITAN-STYLE WITH ROASTED PEPPERS 4 to 6 servings 5 large sweet red peppers or 2 red, 2 yellow, and 1 green pepper(s) 3 tablespoons olive oil 4 whole garlic cloves, peeled Salt toMore >>
HUNGARIAN GOULASH 4 servings
1 tablespoon cooking oil (corn, canola, or safflower oil)
1½ pounds boneless beef chuck or sirloin tip or round, cut into 1 to 1½-inch cubes
1 medium onion, peeled and thinly sliced or coarsely chopped
1 small or ½ medium green pepper, cored, seeds removed, and chopped
1 small fresh or dried bay leaf, crumbled
½ to 1 tablespoon sweet Hungarian paprika or to taste (see note)
¾ teaspoon finely snipped fresh marjoram leaves (no stems) or ¼ teaspoon dried marjoram leaves
½ teaspoon caraway seeds (optional)
1 (14 to 16-ounce) can diced tomatoes (include liquid)
½ cup plus 1 tablespoon water, divided
Salt and freshly ground black pepper to taste
½ tablespoon flour
½ cup sour cream or reduced-fat or no-fat sour cream (optional)
Hot cooked medium to wide egg noodles as desired (optional)
Minced parsley (no stems) as desired for garnish (optional)
In a Dutch oven or large heavy saucepan, heat oil over moderate heat; add beef cubes and brown thoroughly, stirring frequently. Drain beef, keeping drippings in pan, and set aside. Add onion and green pepper to hot pan drippings and sauté just until crisp tender. Blend in seasonings, tomatoes, and ½ cup water; return meat to pan. Reduce heat, cover, and simmer over low heat for 1 hour or until meat is fork tender.
In a 1-cup measure, combine flour with 1 tablespoon water, blending until smooth; stir mixture into goulash. Add sour cream, if desired, blending well. Continue to cook over low heat until thickened. Adjust seasoning to taste.
May serve plain or over hot cooked noodles as desired. Garnish each serving with a sprinkle of minced parsley, if desired.
