This will be a trial for us. We like to make something garlicky for Halloween to keep away the vampires. I love the ingredient list of this Creamy Garlic Linguine recipe. I’m especially looking forward to trying the garlic puree.
This can be made ahead and frozen, or you can make two and freeze one. Do use chunky applesauce as it gives texture to the topping. Unlike most apple recipes, this calls for mustard instead of cinnamon. Don’t be alarmed, it’s very tasty, in a way reminiscent of other Dijon-type dishes.
Pork Loaf with Applesauce Glaze
- 1 Tbsp butter
- 1 onion, finely chopped
- 1 c bread crumbs
- 1.5 c chunky applesauce, divided
- 1 egg
- 3/4 tsp salt
- 1/4 tsp pepper
- 1 lb ground pork
- 1 tsp Dijon mustard
This is a freezer meal that can be prepared ahead of time or cooked right away.
- Saute onion in butter until soft.
- Combine onion, bread crumbs, 1 c applesauce, egg, salt and pepper. Mix well.
- Add ground pork and mix until combined.
- Place in quart-sized freezer bag.
- Combine 1/2 c applesauce and mustard, place in smaller bag.
- Staple tops of bags together, careful not to puncture food part.
- Thaw overnight in refrigerator.
- Heat oven to 375. Place meat in greased loaf pan.
- Spread applesauce-mustard mixture over top.
- Cover with foil. Place on baking sheet and bake 30 minutes.
- Remove foil and bake 30 minutes longer.
This is a potluck recipe I got from someone when I was in PTO (which stands for Parent Teacher Organization). My daughter liked it and I asked the dad who brought it for the recipe and this is similar to what he had. His didn’t have onions or mushrooms. I also think he didn’t pre-cook the broccoli, but I like it better cooked al dente before I add it in.
Chicken and Broccoli Lo Mein
- 16 oz long pasta -- linguini or spaghetti
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 lg onion, chopped
- 1 bag (12 oz) frozen broccoli, cooked in the microwave or on the stove, but can be cooled
- 1 Tbsp garlic
- 2 tsp ground ginger or 2 Tbsp fresh
- 3 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp ketchup
- 1 1/2 tsp toasted sesame oil
- Cook pasta according to package directions.
- Heat oil in Dutch oven and add onion. Stir a few minutes to soften.
- Add cut up chicken, then broccoli, garlic and ginger and cook until chicken is no longer pink in center.
- Add soy sauce, vinegar, ketchup and sesame oil to pot and stir well to blend, remove from heat.
- When pasta is done, drain well and stir into the pot, coating with sauce.
I love this Slow Cooked Pork Stew with Dumplings recipe from kraftrecipes.com because the dumplings are made with stuffing mix and have a unique flavor. I would not have thought of this on my own but they’re amazing. They’re rather delicate though and you need a spider or other wide utensil to get them out safely and intact.
Chicken Bacon Ranch Spaghetti Squash Casserole will be a trial recipe for me, but it looks really good. I love all the ingredients and they can only be improved by combining them. I stumbled across this while googling something else (serendipity can not be underrated) and I’m fully expecting this to be amazing. I intend to do the squash a day ahead, as suggested. I’m looking forward to making this.
I originally cut this from a magazine at a doctor’s office many years ago, when my adult kids were toddlers. The cheese was not part of the recipe, but something that make the sandwiches oh-so-much better.
French Dip Sandwiches
- 3 lb beef roast
- 1 envelope onion soup mix
- 1 can condensed beef broth
- 8 slices provolone cheese
- Place beef in slow cooker
- In small bowl, combine soup mix and condensed broth.
- Pour over beef
- Cover and cook on LOW for 8-10 hours
- Remove beef from cooker, shred.
- Skim fat from liquid.
- Place cheese on baguettes and fill with beef.
- Serve with liquid.
This is a good meatloaf for those watching carbs because it uses parmesan cheese instead of breadcrumbs with the egg to bind the loaf together. Standing time is highly important or it will fall apart.
Bacon Parmesan Meatloaf
- 2 lbs ground beef
- 4 eggs
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/4 tsp mustard
- 2 Tbsp granular splenda
- 1 c grated parmesan cheese
- 4 slices bacon
- Combine all ingredients except bacon, mix well
- Put in greased loaf pan.
- Lay bacon slices, overlapping as necessary, over loaf.
- Bake at 375 for 1 hour. Let rest 10 minutes.
Yes, there is chocolate in this recipe. No, don’t let it put you off. It’s traditional for mole and it really enhances the flavor. This is a kind of stewish dish that is traditional, though adapted to be easy to make by using a chili seasoning mix. Use a Tex-Mex chili mix, not a Cincinnati-style one.
- 1 lb ground beef
- 1/2 c chopped onion
- 1 pkg chili seasoning mix
- 1 28-oz can diced tomatoes, undrained
- 1 28-oz can crushed tomatoes
- 1 15-oz can chili hot beans
- 1 oz unsweetened baking chocolate, coarsely chopped
- 8 soft corn tortillas
- In 4-quart Dutch oven, cook beef and onion over medium heat, stirring occasionally, until beef until thoroughly cooked; drain.
- Stir in seasoning mix, both tomatoes and beans.
- Heat to boiling over high heat. Reduce heat to low; cover and cook 15 minutes, stirring occasionally, to blend flavors.
- Stir in chocolate just until melted.
- Serve with tortillas.
I got this recipe from Facebook. I often double it and make it in a 13″ x 9″ pan for a crowd. The standing time is important.
- 1 lb ground beef
- 1 envelope dry onion soup mix
- 2 eggs
- 1/2 c mayonnaise
- 1/4 c heavy cream
- 2 c shredded cheddar cheese, divided
- salt and pepper
- Heat oven to 350.
- Brown the beef with one-half envelope of onion soup mix, drain
- Add other half of the envelope of soup mix and place in 8″ square pan
- Stir in half of the cheese and top with remaining cheese.
- Whisk the eggs, mayonnaise, cream, a dash of salt, and a few grinds of pepper.
- Pour over the meat/cheese mixture.
- Bake 35 minutes.
- Let stand 10 minutes before serving.