Browsing Tag:

prep-ahead

Sides/ Vegetable

Company Vegetable Casserole

Company Vegetable Casserole

Print Recipe
Serves: 8 Prep Time: 20 minutes Cooking Time: 30 minutes

Ingredients

  • 10 oz frozen mixed vegetables (about 2 c)
  • 1/2 c onion; chopped
  • 1/2 c celery; chopped
  • 1/2 c cheese; grated
  • 1/2 c mayonnaise
  • 1/4 c butter
  • crushed crackers

Instructions

1

Put vegetables into a greased casserole. Mix onion, celery, cheese, and mayonnaise. Spread over vegetables.

2

Melt butter and combine with cracker crumbs. Sprinkle on top.

3

Bake 30 minutes at 350 degrees.

Appetizer/ Fruit/ Main Dish/ Sides/ Sweets

Creamy Strawberry Crepes

Creamy Strawberry Crepes

Print Recipe
By Prep Time: 45 minutes

Ingredients

  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 3 tablespoons butter melted
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 8 oz cream cheese; softened
  • 1 1/4 cups sifted confectioners’ sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream whipped
  • 4 cups sliced strawberries

Instructions

1

Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.

2

Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.

3

Blend the cream cheese, confectioners’ sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.

4

To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

Notes

Source: http://m.allrecipes.com/recipe/143886/creamy-strawberry

Appetizer/ Main Dish/ Meat

Porcupine Meat Balls

Porcupine Meat Balls

Print Recipe
Prep Time: 25 minutes Cooking Time: 30 minutes

Ingredients

  • 1 lb hamburger
  • 1/2 c uncooked rice
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 2 T water
  • 1/4 c onion finely chopped
  • 10 3/4 oz tomato soup
  • 3/4 tsp chili powder
  • 3/4 c water

Instructions

1

Form meat, rice, salt, pepper, water, and onion into meatballs.

2

Boil together soup, chili powder, and water.

3

Add meatballs to soup mixture. Cover and simmer for 30-45 minutes, turning 2 or 3 times to cover with sauce.

Main Dish/ Soup

Noodle Soup

Noodle Soup

Print Recipe
Prep Time: 15 minutes Cooking Time: 1 hour 30 minutes

Ingredients

  • **Noodles**
  • 4.0 eggs
  • 1.5 c flour
  • 2.0 T milk
  • 1.5 tsp salt
  • **Soup**
  • chicken
  • star anise
  • parsley
  • noodles
  • butter

Instructions

1

For homemade noodles: Mix eggs with flour, then add milk and salt. Mix in additional flour until the dough can be kneaded. Knead and roll it out. Allow it to stand for 1 to 2 hours, then roll it up and slice it thin. Cook for 10 minutes.

2

Boil chicken with salt, star anise, and parsley for 1 1/2 to 2 hours.

3

Boil noodles. (Rinse them first if using homemade noodles.) Drain and rinse with hot water. Strain meat juice onto noodles. Add meat and butter.

Main Dish/ Pasta/ Sides

Tomato Olive Penne

Tomato Olive Penne

Print Recipe
By Serves: 8 Prep Time: 1 hour Cooking Time: 25 minutes

Ingredients

  • 2 onions, chopped
  • 6 T olive oil
  • 3 cloves garlic; minced
  • 3 lbs plum tomatoes; seeded and chopped
  • 1 c vegetable or chicken broth
  • 1 T dried basil
  • 1 tsp crushed red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 16 oz penne pasta
  • 24 oz havarti cheese; cut into half - inch cube
  • 1 c pitted greek olives
  • 1/3 c grated parmesan cheese

Instructions

1

Saute onions in oil until tender. Add garlic; cook one minute longer. Stir in the tomatoes, broth, basil, pepper flakes, salt, and pepper. Simmer 25 to 30 minutes or until sauce is slightly thickened.

2

Cook penne and drain it.

3

Stir the Havarti cheese, olives, and cooked pasta into the sauce.

4

Transfer to a 9x13 inch baking dish. Sprinkle with parmesan cheese.

5

Cover and bake for 20 minutes at 375 degrees. Uncover and bake for 5 minutes longer or until cheese is melted.

Notes

Source: https://www.tasteofhome.com/recipes/hearty-tomato-olive-penne/

Fruit/ Salad/ Sides/ Sweets

Pretzel Salad

Pretzel Salad

Print Recipe
Serves: 18 Prep Time: 1 hour, 45 minutes

Ingredients

  • 2 c pretzels; crushed
  • 3/4 c butter melted
  • 16 oz cream cheese
  • 1 c sugar
  • 4 c cool whip
  • 6 oz strawberry jello
  • 2 c pineapple juice
  • 10 oz frozen strawberries

Instructions

1

Combine pretzels and butter. Pat in a 9x13 inch pan. Bake 10 minutes at 400 degrees.

2

Mix cream cheese with sugar, and then fold in Cool Whip. Spread over cooled pretzel crust.

3

Dissolve jello in boiling pineapple juice. Add frozen strawberries and stir until it begins to gel. Spoon over cream cheese layer and chill.

Main Dish/ Pasta

Ravioli

Ravioli

Print Recipe
By Serves: 40 ravioli Prep Time: 3 hours, 30 minutes Cooking Time: 30 minutes

Ingredients

  • 1 1/3 c flour
  • 2 eggs
  • 2 T water
  • 1 tsp salt
  • 2 tsp oil
  • 1 lb ricotta cheese
  • 2 eggs
  • 1 T chopped parsley
  • 1/2 c grated parmesan cheese
  • salt
  • pepper
  • 2 c canned tomatoes
  • 1 onion; stuck with cloves
  • 2 ribs celery; chopped, with leaves
  • 3 sprigs fresh parsley
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 3 T butter
  • 2 T flour
  • 1/4 tsp sugar
  • 1 T fresh basil

Instructions

1

Combine the egg, water, salt, and oil just until barely mixed. Make a well in the flour and drop the egg mixture into it. Work it with your hands, folding the flour over the egg until the dough can be rolled into a ball and comes clean from the hands. Knead the dough and let it stand covered for about an hour.

2

Beat the ricotta cheese, then beat in the eggs one at a time. Add the parsley, parmesan cheese, and salt and pepper to taste. Divide the dough in half. Roll out the halves one at a time, stretching and sprinkling it with flour in between each roll. Repeat about 10 times until the dough is translucent and paper-thin. Divide the sheet of dough into two equal oblong pieces. Score one sheet to divide it into 2- or 3 - inch squares. Place 2-3 teaspoons of pasta filling in each square. Place the second sheet of pasta over the filling. Press the pasta together around each mound of filling with your fingers. Cut lengthwise into strips, and then cut each strip into squares. Dry the squares on a rack for 1 1/2 to 2 hours, turning the squares over halfway through.

3

Simmer the tomatoes, onion, celery, parsley, bay leaf, and thyme for 30 minutes.

4

Press through a sieve to remove the cloves, leaves, and seeds. (The sauce should be very pulpy.) Melt 3 Tablespoons butter. Blend in 2 Tablespoons flour. Add the tomato sauce and 1/4 teaspoon sugar. Simmer and stir for 5 to 10 minutes. Add fresh basil just before serving.

5

Boil the ravioli, six at a time, until al dente. Remove with a skimmer. Serve with tomato sauce.

Sides/ Vegetable

Green Bean Casserole

Green Bean Casserole

Print Recipe
Serves: 6 Prep Time: 15 minutes Cooking Time: 35 minutes

Ingredients

  • 2.0 pints green beans
  • 0.5 c milk
  • 10.75 oz cream of mushroom soup
  • 1.0 tsp soy sauce
  • 0.125 tsp black pepper
  • 1.0 can french fried onions

Instructions

1

Combine beans, milk, soup, soy sauce, pepper, and half of the fried onions in a 1 1/2 quart casserole.

2

Bake uncovered at 350 degrees for 30 minutes.

3

Top with remaining onions and bake 5 minutes longer.