BOLOGNESE SAUCE
![Imagen](/uploads/2/4/8/2/24827779/3984350.png?269)
INGREDIENTS
1lb mince (buy lean or steak mince, or try lamb mince for a change)
1 large onion
1 carrot (optional)
1 stick celery (optional)
1 clove garlic
1 tin tomatoes
½ pint beef stock (made from a cube)
2 tablespoons tomato purée
1 tablespoon tomato ketchup
Worcestershire sauce
Salt & pepper
4 oz mushrooms
1 teaspoon oregano
PROCESS
1º-Peel and finely chop the onion and carrot. Wash, trim and chop the celery.
2º-Peel and crush the garlic. Wash and slice the mushrooms.
3º-Now brown the mince. Preheat a large frying pan but don’t add any oil. Put
the mince in and stir it continuously turning it over until it is well-browned.
4º-Drain away most of the excess fat that has come out of the meat, leaving just a
little.
5º-Add the onion, carrot, celery and garlic. Mix all together and leave to cook,
stirring occasionally for 5 minutes.
6º-Add the tomatoes, tomato purée, tomato ketchup and a dash of Worcestershire
sauce. Season lightly. Stir well, bring to the boil and then simmer for 20
minutes. Add the oregano and mushrooms and cook for another 20 minutes.
7º-Serve with pasta and crusty French bread.
1lb mince (buy lean or steak mince, or try lamb mince for a change)
1 large onion
1 carrot (optional)
1 stick celery (optional)
1 clove garlic
1 tin tomatoes
½ pint beef stock (made from a cube)
2 tablespoons tomato purée
1 tablespoon tomato ketchup
Worcestershire sauce
Salt & pepper
4 oz mushrooms
1 teaspoon oregano
PROCESS
1º-Peel and finely chop the onion and carrot. Wash, trim and chop the celery.
2º-Peel and crush the garlic. Wash and slice the mushrooms.
3º-Now brown the mince. Preheat a large frying pan but don’t add any oil. Put
the mince in and stir it continuously turning it over until it is well-browned.
4º-Drain away most of the excess fat that has come out of the meat, leaving just a
little.
5º-Add the onion, carrot, celery and garlic. Mix all together and leave to cook,
stirring occasionally for 5 minutes.
6º-Add the tomatoes, tomato purée, tomato ketchup and a dash of Worcestershire
sauce. Season lightly. Stir well, bring to the boil and then simmer for 20
minutes. Add the oregano and mushrooms and cook for another 20 minutes.
7º-Serve with pasta and crusty French bread.
SLOPPY JOE CONFETTI TACOS
![Imagen](/uploads/2/4/8/2/24827779/9963274.jpg?289)
INGREDIENTS
1 lb lean (at least 80%) ground beef
1 box (4.6 oz) Old El Paso™ taco shells (12 shells)
1 can (15.5 oz) sloppy joe sauce
1 small red bell pepper, chopped (1/2 cup)
1 can (11 oz) Green Giant® SteamCrisp® Niblets® whole kernel sweet corn, drained
1 can (2 1/4 oz) sliced ripe olives, drained
1 cup thinly sliced romaine lettuce
1/2 cup shredded Colby-Monterey Jack cheese (2 oz)
PROCESS
1º- Heat oven to 350°F. In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
2º- Meanwhile, heat taco shells as directed on box.
3º- Stir sloppy joe sauce, bell pepper and corn into ground beef. Cook 2 to 3 minutes longer, stirring occasionally, until mixture is hot and bubbly.
4º- Spoon about 1/4 cup beef mixture into each warm taco shell; top with olives, lettuce and cheese.
1 lb lean (at least 80%) ground beef
1 box (4.6 oz) Old El Paso™ taco shells (12 shells)
1 can (15.5 oz) sloppy joe sauce
1 small red bell pepper, chopped (1/2 cup)
1 can (11 oz) Green Giant® SteamCrisp® Niblets® whole kernel sweet corn, drained
1 can (2 1/4 oz) sliced ripe olives, drained
1 cup thinly sliced romaine lettuce
1/2 cup shredded Colby-Monterey Jack cheese (2 oz)
PROCESS
1º- Heat oven to 350°F. In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
2º- Meanwhile, heat taco shells as directed on box.
3º- Stir sloppy joe sauce, bell pepper and corn into ground beef. Cook 2 to 3 minutes longer, stirring occasionally, until mixture is hot and bubbly.
4º- Spoon about 1/4 cup beef mixture into each warm taco shell; top with olives, lettuce and cheese.
FRIED RICE
![Imagen](/uploads/2/4/8/2/24827779/8680962.jpg?313)
INGREDIENTS
200 gr. rice
75 gr. pea
1 carrot
100 gr. cooked ham
125 gr. prawn
2 eggs
2 tablespoons soy sauce
Olive oil
salt
PROCESS
1º- Heat plenty of water in a saucepan. When it starts to boil, add the rice with a little salt and let cook for about 15 minutes. In another small saucepan, boil carrots, and peeled, and peas. Cut the ham into small cubes. Remove the carrot and cut it too, and join with the peas.
2º- In a skillet, heat a little oil. Lie, beat the eggs with a pinch of salt, and throw it in the pan when hot. Form a thin tortilla. Cut into strips or blocks, and add it to the vegetables and ham.
3º- Heat a few tablespoons of oil in a large skillet. Take the peeled prawns and sauté for a few minutes over medium heat. Drain the rice and add to the pan. Let it fry for a few minutes, stirring occasionally. Take the tortilla, ham and vegetables to the pan. Mix well, water with a few tablespoons of soy sauce, let it absorb the flavour, and eat!
200 gr. rice
75 gr. pea
1 carrot
100 gr. cooked ham
125 gr. prawn
2 eggs
2 tablespoons soy sauce
Olive oil
salt
PROCESS
1º- Heat plenty of water in a saucepan. When it starts to boil, add the rice with a little salt and let cook for about 15 minutes. In another small saucepan, boil carrots, and peeled, and peas. Cut the ham into small cubes. Remove the carrot and cut it too, and join with the peas.
2º- In a skillet, heat a little oil. Lie, beat the eggs with a pinch of salt, and throw it in the pan when hot. Form a thin tortilla. Cut into strips or blocks, and add it to the vegetables and ham.
3º- Heat a few tablespoons of oil in a large skillet. Take the peeled prawns and sauté for a few minutes over medium heat. Drain the rice and add to the pan. Let it fry for a few minutes, stirring occasionally. Take the tortilla, ham and vegetables to the pan. Mix well, water with a few tablespoons of soy sauce, let it absorb the flavour, and eat!
CRACKER BARREL'S HASHBROWNS
![Imagen](/uploads/2/4/8/2/24827779/4848706.jpg?379)
INGREDIENTS
2 lbs frozen hash browns
1/2 cup margarine or 1/2 cup butter, melted
1 (10 1/4 ounce) can cream of chicken soup
1 pint sour cream
1/2 cup onion, peeled and chopped
2 cups cheddar cheese, grated
1 teaspoon salt
1/4 teaspoon pepper
PROCESS
1º- Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
2º- Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.
2 lbs frozen hash browns
1/2 cup margarine or 1/2 cup butter, melted
1 (10 1/4 ounce) can cream of chicken soup
1 pint sour cream
1/2 cup onion, peeled and chopped
2 cups cheddar cheese, grated
1 teaspoon salt
1/4 teaspoon pepper
PROCESS
1º- Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
2º- Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.
TO DIE FOR CROCK POT ROAST
![Imagen](/uploads/2/4/8/2/24827779/3820858.jpg?349)
INGREDIENTS
1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water
PROCESS
1º- Place beef roast in crock pot.
2º- Mix the dried mixes together in a bowl and sprinkle over the roas
3º- Pour the water around the roast
4º- Cook on low for 7-9 hours.
1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water
PROCESS
1º- Place beef roast in crock pot.
2º- Mix the dried mixes together in a bowl and sprinkle over the roas
3º- Pour the water around the roast
4º- Cook on low for 7-9 hours.