Pack of Ground Beef
Frozen Corn on the Cob
Garden Style Spaghetti Sauce
Salad Mix
Fruit of your choice (Optional)
The Meat
Mix ground (beef not ground chuck, you can also use ground turkey) with eggs just enough to get the meat moist this will help it stick together. If you happen to use too many eggs add some flour. After they are done add spaghetti sauce and cook until the sauce is hot.
The Starch
Corn on the Cob. Read the package directions. All you really need to do it Add water to a pot salt and butter are optional. Let the water boil then add the corn. Read package for cooking time. You want the corn to taste fresh and crunchy.
The Fruits and Vegetables
Make a delicious salad. You can even cut up apples, raisins, oranges, peaches to your salad. Make sure you have more than one salad dressing for everyone to choose from.
VEGETARIAN MEALS COMING SOON!!!!!
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Showing posts with label reciepe. Show all posts
Showing posts with label reciepe. Show all posts
10.17.2007
9.26.2007
See How Easy It Is To Create A Gourmet Meal
2 pounds fresh Florida tomatoes
12 ounces medium pasta shells (about 4 1/2 cups)
2 tablespoons olive oil
1/4 cup thinly sliced garlic
1 teaspoon salt
3/4 teaspoon dried oregano, crushed
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
4 slices lean bacon, cut into 1/2-inch pieces
10 ounces fresh mushrooms, quartered (about 3 cups)
1 cup frozen peas
Use tomatoes held at room temperature until fully ripe. Core and coarsely dice (makes about 5 cups); set aside. Bring a large covered pot of water to a boil. Add pasta; cook until barely tender, about 10 minutes; drain. Place in a serving bowl; cover to keep warm. Meanwhile, in a large nonstick skillet, stir together olive oil, garlic, salt, oregano and black and red peppers. Cook and stir over medium-high heat, until garlic just begins to turn golden, about 2 minutes. Add bacon; cook and stir until lightly cooked, but not crisp, about 3 minutes. Add mushrooms; cook and stir until mushrooms are lightly browned and tender, about 5 minutes. Stir in reserved tomatoes; increase heat to high and cook until tomatoes start to release their juices and start to boil, stirring occasionally. Reduce heat to medium and simmer, uncovered, until tomatoes are cooked down and saucy, but still chunky, about 8 minutes. Stir in peas. Spoon tomato sauce over pasta; toss until combined.
By Dwayne Williams spyderman843@yahoo.com
12 ounces medium pasta shells (about 4 1/2 cups)
2 tablespoons olive oil
1/4 cup thinly sliced garlic
1 teaspoon salt
3/4 teaspoon dried oregano, crushed
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
4 slices lean bacon, cut into 1/2-inch pieces
10 ounces fresh mushrooms, quartered (about 3 cups)
1 cup frozen peas
Use tomatoes held at room temperature until fully ripe. Core and coarsely dice (makes about 5 cups); set aside. Bring a large covered pot of water to a boil. Add pasta; cook until barely tender, about 10 minutes; drain. Place in a serving bowl; cover to keep warm. Meanwhile, in a large nonstick skillet, stir together olive oil, garlic, salt, oregano and black and red peppers. Cook and stir over medium-high heat, until garlic just begins to turn golden, about 2 minutes. Add bacon; cook and stir until lightly cooked, but not crisp, about 3 minutes. Add mushrooms; cook and stir until mushrooms are lightly browned and tender, about 5 minutes. Stir in reserved tomatoes; increase heat to high and cook until tomatoes start to release their juices and start to boil, stirring occasionally. Reduce heat to medium and simmer, uncovered, until tomatoes are cooked down and saucy, but still chunky, about 8 minutes. Stir in peas. Spoon tomato sauce over pasta; toss until combined.
By Dwayne Williams spyderman843@yahoo.com
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