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Easy Goulash Recipe

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This ground beef Goulash Recipe is a quick and easy one pan dinner that’s pure comfort food.

1 tbsp olive oil
1 cup onion, diced
1 green bell pepper, diced
2 lbs ground beef
3 tsp garlic, minced
2 15 ounce cans of tomatoe sauce
2 15 ounce cans of petite diced tomatoes
3 cups beef broth
3 tbsps Worchester sauce
2 tsp seasoned salt
2 tbsp Italian seasoning
3 bay leaves
2 cups macaroni noodles, uncooked
1 cup shredded cheddar cheese

Instructions:

  1. Add olive oil to large pot over medium heat. Add in the onion, bell pepper, and ground beef then cook until beef is no longer pink. Drain any excess fat and return to the stove top. Add in garlic and stir until fragrant (about 30 seconds).
  2. Pour in the tomatoe sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves and dried macaroni noodles. Stir and bring mixture to a boil. Reduce heat to a light boil and stir occasionally until the pasta is tender, about 20 minutes.
  3. Remove bay leaves and stir in the cheddar cheese just before serving.

taken from https;//iwashyoudry.com.  Easy-goulash-recipe. Author Shawn
prep time 5 minutes, cook time 30 minutes, Total time 35 minutes
Main dish, American, Servings 10
kaywords: classic, comfort, goulash, ground beef, pasta, elbows

 

 

2024 zucchini rounds

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zuccini rounds in pan
3 medium zucchinis, sliced into 1/4 inch rounds
1/2 cup flour
2 large eggs. beaten
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon Garlic Powder
1 teaspoon dried oregano
salt and pepper, to taste
1/4 cup olive oil
Fresh parsley, chopped for garnish, optional
Lemon wedges, 0ptional for serving

Directions:
Prepare three shallow bowls: one with flour, one with beaten eggs< and one with mixture of bread crumbs, Parmesan cheese, garlic powder, oregano, salt, pepper

Dredge each zuccini slice in the flour, then dip into the beaten eggs, and finally coat with the breadcrumb mixture.

Heat oil in large skillet over medium heat. Add zuccini rounds in batches, making sure not to overcrowd the pan.

Cook for 2 to 3 minutes on each side, or until golden brown and crispy.

Transfer to a paper towel lined plate to drain excess oil

Serve hot, garnished with fresh parsley and lemon wedges if desired.

Prep time 15 minutes, Cooking time 15 minutes, Total Time 30 minutes

4 servings

Notes: there is alot of flour, eggs and crumb mixtures based on the number of slices of zucchini I used. Also browned very quickly. Expected more melted cheese based on picture. Keep this recipe but adjust expectations. I used very small zucchini slices.

 

2024 Peanut Butter Cookies

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½ cup (4oz/115g) butter, at room temperature.
¾ cup (4 ½oz/128g) brown sugar.
½ cup (4oz/115g) sugar.
1 cup (8oz/225g) smooth peanut butter.
1 egg large at room temperature.
1 tsp vanilla extract.
1 ½ cups (7 ½oz/213g) all-purpose flour.
½ teaspoon baking powder.
½ teaspoon baking soda.
½ teaspoon salt.
METHOD:
1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Line two large cookie trays with parchment paper.
3. In a large bowl using a hand mixer, cream together the butter, sugars and peanut butter until they’re light and fluffy.
4. Add the egg and vanilla extract beating until fully incorporated.
5. Add the flour and whisk until the mixture is combined and a thick dough is formed.
6. Cover and chill the dough for 30 minutes.
7. Scoop the dough into tablespoon-sized balls.
8. Using your hands roll until the dough forms a ball.
9. Now roll each ball in white sugar then place it on the baking tray.
10. Make sure you have 2 inches/4cm between each cookie.
11. Using two forks press down on each cookie to create an x shape on the top of each cookie.
12. Bake the cookies for 12 minutes until golden brown.
13. Allow the cookies to cool on a cooling rack.
14. Cookies can be stored in an airtight container at room temperature for 3-4 days.
Snipped from search for a different recipe than what I have always used. 2024

Big Moms Banana Pudding

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2 cups sugar
3 tablespoons flour (all purpose)
4 eggs
2 cups whole milk
2 tsp vanilla
Cook together until thick

1 box vanilla wafer cookies
4 bananas

Layer and let cool. Serve
Best Pudding in the world!

Recipe taken from a post on Facebook.

Comments: a lot of sugar in this recipe – could use less

Oatmeal Lemon Crumble Bars

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two lemon crumblebar cookies on a green plate with slice of lemon on the side
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup brown sugar
1 cup oatmeal old-fashioned oats
1 can (14 oz) sweetened condensed milk
1/2 cup lemon juice
zest of one lemon

Preheat oven to 350 degrees.

In a bowl mix the flour, baking powder and salt.

In a second bowl, beat the butter and brown sugar until creamy. Add the oats and flour mixture, mixing until crumbly.

Press two thirds of the oat mixture into a greased 8 inch square ban.
LINE THE PAN with parchment paper for easier removal.  8×8 size is better than 9×9.

Bake bottom layer base for 15 minutes.

While the base is baking, combine sweetened condensed milk, lemon juice, and lemon zest.
Pour over the baked crust.

Bake for another 20-25 minutes or until set and edges are golden brown.

Let cool before cutting into bars.

Prep time 10 minutes
Cooking time 40 minutes
Total time 50 minutes

Credit to a Facebook post with picture of the Oatmeal lemon crumble bar.

Found the same recipe at https://sallysbakingaddiction.com/oatmeal-lemon-creme-bars/
Picture Credit to Sallysbakingaddiction.com

May 8, 2024

Tips

  1. Don’t pack the crust in too tight: When pressing the mixture into your lined pan, avoid packing it in too tight. Press the mixture down very lightly with your hands or the bottom of a measuring cup.
  2. Use a citrus zester: Lemon zest carries a lot of flavor in the lemon filling.
  3. Avoid over-baking: It can be difficult to determine when the bars are done, but err on the side of under-baking. And keep in mind that the bars will continue to set as they cool. If over-baked, the crust and edges will be quite firm. Once the fully assembled bars go in the oven, they take about 23–25 minutes.
  4. Stretching the recipe into a 9-inch pan yields very thin bars, so I don’t recommend that size.

 

 

Dump Cake with fresh apples

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6 apples, peeled, cored and thinly sliced
1/2 cup roughly chopped pecans
1/2 cup packed brown sugar
1 tsp cinnamon
1 tsp vanilla
pinch of salt
1 box of yellow cake mix

3/4 cup (1 and 1/2 sticks) butter, cut into small cubes
vanilla ice cream, for serving

 

Preheat oven to 350 degrees.

In a large bowl, toss 6 apples, peeled, cored and thinly sliced, pecans, sugars, cinnamon, vanilla and a pinch of salt together

Pour apples into a 9 x 13 baking dish. Top with boxed cake mix, then place butter all over top

Bake until top is golden and apples are tender  – about 50 to 60 minutes

 

Liver and Bacon – Barb Humphrey

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1/2 cup flour
1 tsp salt
1/4 tsp pepper
1 tsp Accent
1 tsp sugar
12 slices of pork liver
1 cup water

Combine flour, salt, pepper, accent, and sugar. Dredge the liver slices in the flour mixture and let stand. Fry bacon until crisp and drain. Brown liver slivers on both slides in the hot bacon fat.
Pour off any excess fat. Add water to pan, cover and simmer 20 minutes or until liver is tender and well done. Put bacon strip of top of liver the last few minutes of cooking.
Make gravy with the pan drippings if desired.

Spanish Rice – Barb Humphrey

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BROWN 1 pound ground beef with 2 cups of instant rice and one chopped onion

ADD 2 8oz cans tomatoe sauce and w cups of hot water
Mix in 1 tsp each of salt and pepper and 1/2 tsp prepared yellow mustard

Bring to a boil quickly and then reduce heat and simmer for five minutes

Minute Rice = Uncle Ben’s brand of Minute Rice

Honey Roasted Carrots and Parsnips

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Ingredients

4 medium carrots
4 medium parsnips
2 tablespoons honey
2 tablespoons butter, melted
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
fresh thyme sprigs or parsley if desired

Instructions

  1. preheat oven to 425 degrees. Line a try with parchment or alum foil.
  2. scrub carrots and parsnips well, and slice off the root and stem ends.
  3. Cut the vegetables in half, then cut each half lengthwise in half or into thirds for the thicker ends. Optional – cut into round thin slices.
  4. spread the carrots and parsnips ina single layer of a parchment lined baking sheet and put the honey mixture over them. Toss with hands to coat well. (use a plastic bag and shake to evenly coat and then pour on the baking sheet for less mess)
  5. Sprinkle with thyme, salt, and pepper
  6. Roast for 30 minutes, turning halfway through, or until the vegetables are fork tender and beginning to brown.
  7. Serve hot, garnished with more fresh thyme springs or parsley if desired.

HELPFUL TIPS

  • Try to cut the vegetables into equal sized pieces to ensure that they cook evenly.
  • Make sure the vegetables are spread in a single layer on the baking pan. This will allow the pieces to cook evenly, and also let’s them brown instead of steam.
  • You can easily double or even triple this recipe.
  • You can use just carrots for honey roasted carrots, or parsnips for honey roasted parsnips.
  • For a vegan version of these glazed parsnips and carrots, substitute maple syrup for the honey and replace the butter with more oil.
  • If you like a little bit of spice to balance the sweetness, try adding a pinch of red pepper flakes to the honey mixture before coating the veggies.
  • Store leftovers in the fridge in an airtight container for up to three days.