Old Fashioned Goulash

Old Fashioned Goulash

Ingredients
2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups elbow macaroni, uncooked

House Seasoning:
1 cup salt
1/4 cup pepper
1/4 cup garlic powder
Mix the ingredients together and store in an air-tight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.

Directions
In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.

Serve with garlic bread and a salad.

Cannelloni Ricotta

Cannelloni Ricotta

Ingredients
100% Organic Extra Virgin Olive oil
18 sheets of egg pasta  Or  I make 18 Crepes with our  Wonderful Crepe Mix
16 oz- ricotta
12 oz- spinach chopped
4 oz- parmigiano grated or Imported Pecorino Romano

1 egg
salt
black pepper

(you can increase this filling amount accordingly if you like more filling)

tomato puree
1 onion   and/or  2 cloves garlic diced

salt & pepper

Preparation
In a pan with extravirgin olive oil fry onion and/or garlic  until golden (don't burn garlic)  then add tomato and season with salt and pepper then cook for 20 min.
In a bowl put ricotta, spinach, ½ parmigiano, egg and season with salt and black pepper.
Then fill the pasta dough with mixture and roll up then garnish with tomato sauce.
In the end put cannelloni in a baking dish then garnish with ½ parmigiano and bake at  400 ° F for 20 min.
Serve.

Pasticcio Patate

Pasticcio Patate

Ingredients
100% Organic Extra Virgin Olive oil
6 potatoes
8 oz- prosciutto cotto
8 oz-. scamorza smoked diced
salt
black pepper

Preparation
Boil the potatoes then drain and allow to cool and finally cut into slices.
Grease a baking dish with extravirgin olive oil and form layers with slices of potatoes, prosciutto, scamorza, pepper and salt.
Finish with a layer of scamorza.
Bake  400 ° F for 20 min.
Serve.

SEVEN LAYER SALAD

SEVEN LAYER SALAD

Shopping List
2 bags slaw mix or 1 head white cabbage, shredded
1+1⁄2 cups shredded cheddar cheese (may use 3⁄4 cup crumbled bleu cheese) 
1 green or red bell pepper, seeded and diced
3⁄4 head cauliflower, chopped or thinly sliced
1⁄2 red onion, finely chopped
1 pound bacon, freshly cooked until crispy and large crumbled
2 cups cooked boneless chicken breast, shredded or cubed
DRESSING
2 cups mayonnaise
1 tablespoon red wine vinegar
1 tablespoon sugar substitute
1 teaspoon Beau Monde seasoning (available in spice section of market)
SPECIAL EQUIPMENT: large, clear glass “Trifle” or salad bowl

Directions
1. Add the dressing ingredients to a bowl and mix well.
2. Toss the cabbage with the dressing and place in the bottom of the bowl as the first layer followed in order by the cheese, peppers, cauliflower, onion, bacon and chicken. Serve from the bottom up so the dressing from the cabbage reaches the other ingredients. Yes, use salad servers and it WILL serve easily from the bottom up without making a mess--I Promise!

You may leave the chicken out if using this salad as a side dish and this salad can be made the day before as it keeps well for several days refrigerated. A cheese grater works perfectly to chop the cauliflower into tiny pieces!
NOTE: This is more like a cole slaw than a lettuce salad and you NEED to mix in the dressing. Therefore it is not recommended to put the dressing on the side.
Calories 350 /Fat 25g/Protein 19g/Fiber 1g/Net Carbs 8
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Taco Pasta Salad

Taco Pasta Salad
Ingredients:
1 package (16 ounces) spiral pasta
1 pound ground beef
3/4 cup water
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Catalina or 16 ounces Western salad dressing

Directions:
Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered for 15 minutes.
Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat.
Cover and refrigerate for at least 1 hour.

No-Bake Strawberry Shortcake

Ingredients

1 box of vanilla instant pudding

1/2 cup strawberry juice

1 1/2 cups nonfat milk

1 tsp vanilla extract

24 Sponge fingers

220 g (about 1 cup) Cool Whipped cream

1 pound fresh strawberries, hulled and sliced and patted dry

Preparation

1

In a bowl Whisk pudding, milk and vanilla and set aside

2

With a hand mixer or in the bowl of a stand mixer, whip the cream until it just holds, stiff peaks.

3

Dip ladyfingers briefly in strawberry juice and arrange them in the bottom of a dish.

4

Spread half the pudding mixture over the ladyfingers.

5

Place the strawberries in a single layer over the pudding.

6

Repeat with remaining ladyfingers, pudding mixture and strawberries.

7

Top with whipped cream and strawberries.

8

Chill for at least 4 hours before serving.

Grilled Bacon Wrapped Pineapple Rings

• 8

  pieces slice bacon

  8
  pieces sliced pineapple rings from can
  8
  pieces mozzarella string cheese sticks
  3
  pieces large sweet yellow onion, cut into 1/3 inch rings
  1
  pinch Your favorite BBQ Rub
  4
  tablespoons Your favorite BBQ Sauce
  Peel and cut the large onion into 1/3 inch slices. Open the can of pineapple slices, drain the juice and set aside 8 slices. Match the onion rings to the size of the pineapple slices—choose rings that have more of a bowl shape to help hold the string cheese in place. Tear the mozzarella string cheese in half. Place one half of the mozzarella in the onion ring and cut the other half to fill in the remaining gap. Place the cut piece filling in the gap. Stack the mozzarella lined onion ring on the pineapple and start wrapping with bacon slices. Use two to three slices of bacon per ring. Just take it slow and Keep it all in place and it will eventually wrap—sometimes it takes some repositioning or restuffing of string cheese into ring. Wrap the pineapple ring, onion ring, and mozzarella with 3 bacon strips per ring. Once all wrapped, sprinkle on some fav BBQ rub on the rings Start up the Weber kettle (or your grill of choice) and cook indirect at 400F for 30 minutes. Glaze with your favorite BBQ sauce. Let cool down for a few minutes before serving. Serve with your favorite dipping sauce, such as marinara
  .