Pasta
You can go a couple of different directions with this recipe, depending on how long you simmer it for at the end. The longer the simmer, the saucier and less soupy it will be. It’s a matter of preference though. It’s pretty wonderful either way.
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This recipe must begin with an apology. My dear, departed Granddad made the best stroganoff ever… until now. My poor sister will likely never forgive me for this, but I gotta be true. Sorry, Sisterita. The upside is that this recipe is super-easy to make, and pretty forgiving of substitutions, so have some fun with…
Read MoreThis is the lasagna you make for people who don’t like traditional lasagna. It’s a departure, but great and easy to make. I’ve probably made it 100 times and it’s always been a hit, even with my friends who “don’t like lasagne”. 1.5 pounds of ground meat (we use turkey or buffalo or a combination)…
Read More1 cup of walnuts (or 1/4 pinenuts and 3/4 cup of walnuts) Two small cloves of garlic 1-2 tablespoons of fresh parsley (or basil) Salt to taste 2 tablespoon olive oil 1/4 – 1/2 cup hot water Place nuts into food processor with garlic until it’s chopped well Add parsley, salt, and olive oil Process again…
Read MoreThis was Kevin’s granddad’s recipe as shared by sisser Kristy. 2 lbs. ground beef (or turkey) 4 onions, chopped 2 cloves of garlic, minced 2 cans of sliced mushrooms, drained 2 1/2 tsp. salt 1/4 tsp. pepper 1 cup bouillon 3 tblsp. tomato paste 1 1/2 cups sour cream mixed with 4 tblsp. flour 1/3…
Read More1 (16 ounce) package bow tie pasta 1 tablespoon butter Minced garlic to taste (1 – 5 cloves) 4 boneless, skinless chicken breast halves, diced 1/2 cup onion, diced 1 package of fresh sliced baby portabella mushrooms (or button) 1 cup heavy cream salt to taste 1 tablespoon coarsely ground black pepper 1 small can…
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