all sorts of recipes, from me to you

all sorts of recipes, from me to you…

Showing posts with label Rotel tomatoes. Show all posts
Showing posts with label Rotel tomatoes. Show all posts

Thursday, January 17, 2013

Frankfurter Goulash a la Walter Slezak and Soaps



I hear you ~ “Who in the world is Walter Slezak?”

Were you a fan of Victoria Lord’s on One Life to Live?  Not that I ever watched it.  Way back, when the boys were young, I was into General Hospital (the days of Luke and Laura) and Days of our Lives ~ like the sands through the hourglass, so are the days of our lives... 


Luke & Laura-1981


Luke & Laura-2006



Days of Our Lives cast-1982



Anyway, Victoria Lord was portrayed by Erika Slezak, the daughter of Walter Slezak.  Walter appeared in many Hollywood movies, usually as a villain or thug, but occasionally in a lighter role, as in “The Wonderful World of the Brothers Grimm.  I’m guessing you’d have to be about my age to barely remember him…



Walter circa 1946
Erika as Victoria Lord 



One Life to Live---finale cast photo-Jan. 13, 2012



And exactly what he has to do with frankfurter goulash, I have no idea.  I just stumbled across this recipe on the Internet and since it’s different, thought I’d give it a whirl.  







Frankfurter Goulash ala Walter Slezak

Ingredients:

3 tablespoons oil
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 (14½-ounces) can Del Monte Diced Tomatoes, drained
1 (10-ounce) cans Rotel Tomatoes with Green Chiles
1 (8-ounce) can tomato sauce
Seasoned pepper to taste
½ teaspoon paprika
1 teaspoon caraway seeds
1 teaspoon mustard
8 frankfurters, sliced ½-inch thick
2-3 cups white rice, cooked

Method:

In a large skillet, heat the oil and add onions and garlic.
Cook over medium heat until onions are tender.
Add bell pepper and cook until tender.
Add remaining ingredients through mustard and simmer for 20 minutes, stirring occasionally.
Stir in frankfurters and simmer for 10 minutes. 
Serve over rice.


ENJOY!!!



Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 








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Friday, April 8, 2011

Shrimp and Ham over Angel Hair Pasta



This delicious dish takes a short amount of time to throw together and if you like pasta, shrimp and ham, this just may be the recipe for you. 

“Angel hair” is the Americanized name for the Italian word cappellini, literally meaning “thin hair.”  The pasta is very fine and excellent with delicate sauces.  The sauce in this recipe is light with just the right ingredients to complement the pasta.  The ham renders a wonderful smoky flavor to the dish with the Rotel tomatoes adding a touch of heat to the shrimp and ham. 

This is a savory dish that makes meal time a snap and your family and friends will love it!

Shrimp and Ham over Angel Hair Pasta

Ingredients:

1 pound medium shrimp, peeled and de-veined
1 pound steak ham, diced into small pieces
1 (10-ounce) can Rotel diced tomatoes and green chilies
1 small onion, chopped
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon cornstarch
1 cup water
¼ teaspoon salt
½ teaspoon pepper
1 pound angel hair pasta, cooked according to package directions


Method:

In a large skillet on medium high heat, add olive oil and garlic and onions, cook for 2 minutes.
Add ham and sauté for 3 minutes. 
Remove to a bowl and set aside.
In skillet, add tomatoes and onions. 
Cook slowly for 10 minutes.
Add cornstarch and water; combine well and cook for 5 minutes.
Meanwhile cook pasta.
Add ham and shrimp to skillet mixture.
Bring to a boil, lower heat and cook for about 5-7 minutes until shrimp is cooked.
Serve over hot pasta.

4 servings


YUM!!!


Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway! 


Today is the last day to enter my friend Bo’s great Le Crueset giveaway, so go visit him at Bo’s Bowl!




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Tuesday, April 5, 2011

Tilapia with Tomatoes and Sour Cream



Tilapia is a pleasant mild white fish that wins most folks over easily.  It is the world’s number two farmed fish; trailing carp, which means it is reasonably priced and readily available. 

I love sauces, especially when they involve sour cream.  Add Rotel tomatoes and sour cream to the tilapia along with a good dose of garlic for a fish packed with lots of tasty flavors.  

This dish makes a re-visit here often.  I hope you like it also!


Tilapia with Tomatoes and Sour Cream

Ingredients:

3 tilapia filets
Salt and pepper to taste
1 (10-ounce) can Rotel tomatoes
4 cloves garlic, minced
3 tablespoons sour cream

Method:

Place tilapia in a baking dish coated with cooking spray.
Sprinkle with salt and pepper.
Combine remaining ingredients in a bowl.
Pour over tilapia.
Bake at 375 degrees for 20-25 minutes until sauce is thick and creamy.


DELICIOUS!!!




Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway! 



For a chance to win my friend Bo’s great Le Crueset giveaway, visit Bo’s Bowl!




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Monday, March 7, 2011

Mexicali Hamburger Bake

I’m hooked every time I see the word “cornbread!” 



This recipe combines one of the great flavors of the South ~ cornbread ~ with spicy Mexican flavors.  It’s exactly like having salsa with your cornbread and meat. 

I came across this in my Better Homes and Gardens Cookbook and couldn’t wait to try this homey quick recipe.  It’s a zippy ground beef dish with the added goodness of tomatoes, corn and cheese.  Covering it all is a smooth layer of corn bread. 

If you like cornbread and Mexican food, you’ll like this spicy dish!






Mexicali Hamburger Bake

Ingredients:

1½ pounds ground beef
2 tablespoons chili powder
1 tablespoon garlic powder
½ teaspoon salt
½ teaspoon pepper
1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
1 cup frozen whole kernel corn, thawed
1 cup shredded Mexican-style cheese, plus 3 tablespoons for topping


For corn bread topping:

½ cup yellow cornmeal
½ cup flour
1¼ teaspoons baking powder
1 tablespoon sugar
½ teaspoon salt
1 egg, lightly beaten
2/3 cup milk
2 tablespoons vegetable oil
3 tablespoons Mexican-style cheese

For olive topping:

¼ cup each of sliced green olives, black olives and pimentos.

Method:

Preheat oven to 350 degrees.
Add beef to a very large skillet.
Season with chili and garlic powders, salt and pepper.
Sauté beef until brown; drain off fat.
Stir in undrained tomatoes and corn; heat through.
Transfer to a greased 2-quart baking dish.

In a medium bow, combine cornmeal, flour, baking powder, sugar and salt.
Stir in egg, milk and oil.
Spread evenly on beef mixture.
Sprinkle with remaining 3 tablespoons cheese.
Bake, uncovered about 30-35 minutes or until topping is set.
Let stand for 5 minutes.
Scatter olive mixture over top.
6 servings


YUM!!!



Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway! 



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Friday, February 25, 2011

Helen’s Lasagna



Was there such a thing as a “foodie” back in the 50’s?  If there was, I was definitely one of them at a young age because this dish really got my attention. 

I vividly remember going to visit some family friends, Helen and Charles, on Catawba Island, by Lake Erie years ago when I was young.  Swimming and boating on Lake Erie was great but what I really loved was the lasagna that Helen made.  Mom did not cook this type of food when I was growing up and it was love at first bite for me.  She had to get this recipe!

Even though this lasagna recipe is a little time consuming; believe me, it is well worth the effort.  It has thick layers, is super cheesy with a great tomato sauce and lots of spicy meat ~ Italian sausage, pork sausage and ground beef. 

The result of Helen’s recipe is amazing and the best lasagna ever!  I love Italian food and so does Bill.  I forgive him now of years ago driving all around Europe ~ only to end up at the border of Italy several times ~ and never actually visiting the country.  That’s really another story…

Thanks to Helen for the recipe and to Mom for getting it!  It is the best!









Helen’s Lasagna

Ingredients:

1 pound Italian sausage
1 pound pork sausage
1 pound ground beef

2 cloves garlic, minced
1 teaspoon dried parsley flakes
1 teaspoon dried basil
1½ teaspoons salt
1 teaspoon sugar
1 pound can (2 cups) stewed tomatoes
2 (6 ounce) cans tomato paste, 1-1/3 cup


8 ounces lasagna noodles, about 7
3 cups small curd cottage cheese, cream style
2 beaten eggs
2 teaspoons salt
1 teaspoon pepper
2 tablespoons parsley flakes
½ cup grated Parmesan cheese
1 pound mozzarella cheese, sliced thin



Method:

Brown meat slowly, spoon off excess fat.
Add next 7 ingredients.
Simmer uncovered until sauce is thick, 45 minutes to 1 hour, stirring occasionally.

Cook noodles in boiling water until tender.
Drain, rinse in cold water.
Meanwhile, combine cottage cheese with eggs, seasonings and Parmesan.

Place half of cooked noodles in a 13 x 9 x 2” pan, baking dish.
Spread half of cottage cheese mixture over noodles.
Arrange half of mozzarella over all.
Spread half of meat sauce on top of mozzarella.
Repeat layers.
Bake at 375 degrees for 30 minutes.
Let stand 15 minutes before cutting into squares.
Filling will set slightly.
Serves 8-12

Without a doubt, one of my favorite recipes!  It’s delicious!





Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway! 







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Tuesday, August 3, 2010

Stuffed Green Bell Peppers





I grew up with Mom making stuffed green peppers and thought it was one of the best meals in the summertime.  Then they became a “must eat” in my own house with Bill and I and both boys loving them. 

Stuffed peppers are filling, easy to make and I would go so far as to serve them to company.  It’s just a good home-made meal that most of us like ~ a great comfort food, for sure. 

Green bell peppers are pretty, colorful to look and if you prefer red bell peppers for the color, use them.  It’s a great thing ~ your whole meal in a stuffed pepper, veggies, carbs and protein!  And eating them makes a super supper!


Peppers after boiling

Meat with rice

Ready to bake

Time to eat!



Stuffed Green Bell Peppers

Ingredients:

6 large green bell peppers
1 cup rice
2 pounds lean ground beef
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 (14.5 ounce) can Hunts Diced Fire Roasted Tomatoes
2 (10 ounce) cans Rotel diced tomatoes and green chilies
Salt and pepper, to taste
8 ounces sharp Cheddar cheese, grated

Method:

For peppers:
Fill large pot almost half full with water and bring to a boil.
Cut peppers in half from stem on top to bottom.
Remove seeds and ribs.
Place peppers in boiling water.
Simmer for 4 minutes.
Remove and drain.  Set aside.

For beef mixture:
In large skillet, brown ground beef, onion and garlic.
Drain meat when cooked through.
Add tomatoes Worcestershire sauce, salt and pepper.
Combine well and simmer for 10 minutes.
Check for seasonings.

Add rice and mix.
Simmer over medium-low heat for 10-15 minutes until most of the juice from the tomatoes is absorbed.

Place peppers in a 9-inch x 13-inch baking dish.
Stuff peppers.
Cover with foil.
Bake at 350 for 30-40 minutes until heated through.
Remove foil.
Sprinkle cheese over top.
Bake, uncovered, about 5 minutes or until the cheese melts.
Serve



This is one great summer-time dish!


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