recipes

That dish sounds rather delicious! Thank you for sharing it with me. I may have to try making that for me & my other half sometime soon. As I know we are always looking for new dishes to make for dinner quite often. It just sounds like a very interesting dish! I enclosed two recipes that I had just made recently for me & my other half for dinner. I hope if you try either one of them that you like them just as much as we do! . . Thanks for allowing me to share! xx "Mexican Beef Pitas." Ingredients are as follows: - 10 pita breads For the filling ingredients: - 1 pound of lean ground beef - 1/2 of a cup of finely chopped onion - 14 ounces of canned pinto beans, drained - 1/2 of a cup of diced green onion - 1/4 of a cup of diced red pepper - 2 tablespoons of chili powder - 1 tablespoon of salt - 1/4 of a cup of grated monterey jack cheese Directions are as follows: - First place the pita bread in a 300 degrees F oven to warm. - Then scramble fry the beef in a non-stick skillet until no longer pink. Then drain the excess fat. - Then add the next six ingredients, & mix well. Then heat thoroughly for 2 to 3 minutes. - Remove the pita breads from the oven. Then make a slit in the seam of each pita & open the pocket. Then spoon the filling in to the warmed pitas. - Then sprinkle with the cheese. And place on an ungreased baking sheet & return to the oven at least until the cheese has melted. Then serve & ENJOY! . . "Spaghetti Stir Fry." Ingredients are as follows: - 12 ounces of spaghetti pasta, uncooked - 3 cups of frozen oriental mixed vegetables - 1 pound of round or sirloin tip steak, cut in to slices - 1/2 of a cup of chili sauce - 2 tablespoons of water Directions are as follows: - Cook the spaghetti according to the package instructions. Make sure to add the frozen vegetables during the last five minutes of cooking time. - Then heat a non-stick skillet or wok until hot. Then stir fry the beef for about 4 minutes or until no longer pink inside. Then add the chili sauce & the water. Then stir to heat through. And toss the drained spaghetti & vegetable mixture with the beef. Then serve & ENJOY this yummy dish! . .

that sounds really good, my Mom used to make something similar but with a few other things added. Do you have an account on Gather? I run three recipe clubs on there, that I think you might like.

The hashbrown casserole you gave the recipe is very good. I love. One of the ladies at church often bring to to our women's ministry meetings. Here is one that I hope you will enjoy. Vegeburger recipe In a Saucepan combine: 2 cups water 1/4 cup Bragg's 2 Tbsp. vegetable oil 2 Tbsp. nutritional yeast flakes 2 Tbsp. sesame seeds 1 tsp. Garlic powder 1/2 tsp. Sage 1/2Tbsp. Sweet Basil 1/2 cup finely chopped walnuts 1/2cup finely chopped onion Bring to a boil. Remove from heat and add: 1/2 cup finely crumbled tofu 2 cups regular rolled oats Mix everything together and then set aside for ½ hour. Using 1/4 cup portions, form patties on oiled or nonstick cookie sheet and bake in a 350 degree oven for approximately 45 minutes. Makes 12 large (1/3 cup) burgers

Sounds good and simple. What about adding some cooked hamburger and making it a whole dish.

welcome to mylot. goodluck on your earnings and ratings Original Homemade Italian Beef INGREDIENTS 3 pounds beef chuck roast 3 (1 ounce) packages dry Italian salad dressing mix 1 cup water 1 (16 ounce) jar pepperoncini peppers 8 hamburger buns, split DIRECTIONS Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water. Cover, and cook on High for 6 to 7 hours. During the last hour, shred the meat with two forks - if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you like for additional flavor. Serve on buns.