Category Archives: Vegetables

recipes and techniques and tips for preparing and cooking of all kinds of vegetables

Beefaroni Stuffed Peppers

 

Beefaroni Stuffed Pepper

 

 

 

 

 

 

Beefaroni Stuffed Pepper

The other night with a bunch of peppers about to go south I thought I would make stuffed peppers, but no chopped meat defrosted and no left over rice or tomatoes.  What to do?

Well in the closet for emergency fare, for our smallest member, were a few cans of Beefaroni.  I thought why not!  

Not exactly gourmet but quick and easy and actually quite tasty.

Ingredients for Beefaroni Stuffed Peppers
  1. Peppers medium to large any color that suits you
  2. Beefaroni small can will do 2-3 medium peppers
  3. Parmesan and sour cream for garnish
Directions for Beefaroni Stuffed Peppers

Preheat oven to 350º

Cut the tops off the peppers and seed them.  If they do not stand upright by themselves pair a little bit off the bottoms to level them.

Open the Beefaroni and stir the can to distribute the juice that  is on the top, then spoon into the hollowed out peppers until they are full.

Stand the peppers in a baking dish and bake for 60 minutes until the peppers are soft and the pasta is hot.  Carefully spoon out the peppers to a plate and garnish and serve.

 

 

Here are a few items to help with this recipe:

In this section I used to show links to kitchen tools that would help make the recipe with a link to amazon.  But since Bezos tacitly supports the NRA by airing their channel on prime, I can no longer support them.  If you care for your children and grand children’s safety at school join me in boycotting amazon until they sever their ties to the NRA.

 

The Offical Food Taster

 

 

 

 

 

 

I don’t know why but every time we have Pasta of any kind dad calls me his little Pirate “Red Beard”, well he can call me anything he likes as long as the pasta keeps coming!  5 paws Mangia

 

Beefaroni Stuffed Peppers

Beefaroni Stuffed Peppers

Ingredients

  1. Peppers medium to large any color that suits you
  2. Beefaroni small can will do 2-3 medium peppers
  3. Parmesan and sour cream for garnish

Instructions

  1. Preheat oven to 350º
  2. Cut the tops off the peppers and seed them.  If they do not stand upright by themselves pair a little bit off the bottoms to level them.
  3. Open the Beefaroni and stir the can to distribute the juice that  is on the top, then spoon into the hollowed out peppers until the are full.
  4. Stand the peppers in a baking dish and bake for 60 minutes until the peppers are soft and the pasta is hot.  carefully spoon out the peppers to a plate and garnish and serve.
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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

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Chicken with Mushroom & Tarragon Cream Sauce

Chicken with Mushroom and Tarragon cream Sauce

 

 

 

 

 

 

Chicken with Mushroom & Tarragon Cream Sauce

Chicken with Mushtoom and Tarragon Cream Sauce is an easy to make dinner, if you have a sauté pan that can go into the oven then it’s basically a one pot meal.  Just add a starch and you’re ready to go.

This recipe is good for 4 servings.

Ingredients for Chicken with Mushroom & Tarragon Cream Sauce
  1. One chicken breast per person
  2. 2 Tbs butter
  3. 1 Tbs oil
  4. Salt & pepper
  5. 1 can cream of mushroom soup
  6. ½ cup water
  7. ½ cup Sour Cream
  8. 1 onion finely chopped
  9. 2 cloves of garlic finely chopped
  10. 2-3 Tbsps tarragon leaves
  11. Salt & pepper to taste
  12. 2-3 thick slices of fresh tomato

Directions for Chicken with Mushroom & Tarragon Cream Sauce

Preheat oven to 375º

In a sauté pan large enough to hold all the chicken in one layer, on medium heat,brown the chicken breast which have been lightly salt & peppered in 2 tablespoons of butter and one tablespoon of oil.

Once the chicken is browned remove from the pan and add the onion and garlic and cook until the onions begin to soften.

Once softened add the mushroom soup and water and stir to combine, and once fully combined and dissolved add the sour cream and stir to combine again.  Add the tarragon and taste and if necessary add salt & pepper.

Put the chicken into the pan and  turn to coat all sides.  Place the tomato slices on top and place the pan into the center of the oven for about 30-40 minutes until the chicken is fully cooked.

Plate the chicken and serve the sauce on the side.

 

here are a few items to help make this recipe:

 

 

The Official Taste Tester

 

 

 

 

 

 

 

Even with all that stuff on it, you can’t hide Chicken!  5 paws for the poultry!

 

 

 

 

Chicken with Mushroom & Tarragon Cream Sauce

Chicken with Mushroom & Tarragon Cream Sauce

Ingredients

  1. One chicken breast per person
  2. 2 Tbs butter
  3. 1 Tbs oil
  4. Salt & pepper
  5. 1 can cream of mushroom soup
  6. ½ cup water
  7. ½ cup Sour Cream
  8. 1 onion finely chopped
  9. 2 cloves of garlic finely chopped
  10. 2-3 Tbsps tarragon leaves
  11. Salt & pepper to taste
  12. 2-3 thick slices of fresh tomato

Instructions

  1. Preheat oven to 375º
  2. In a saute pan large enough to hold all the chicken in one layer, on medium heat,brown the chicken breast which have been lightly salt & peppered in 2 tablespoons of butter and one tablespoon of oil.
  3. Once the chicken is browned remove from the pan and add the onion and garlic and cook until until the onions begin to soften.
  4. Once softened add the mushroom soup and water and stir to combine, and once fully combined and dissolved add the sour cream and stir to combine again.  Add the tarragon and taste and if necessary add salt & pepper.
  5. Put the chicken into the pan and  turn to coat all sides.  Place the tomato slices on top and place the pan into the center of the oven for about 30-40 minutes until the chicken is fully cooked.
  6. Plate the chicken and serve the sauce on the side.
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Sausage Potatoes and Onions

 

Sausage Potatoes and Onions

 

 

 

Sausage, Potatoes and Onions

It’s been a very long time since I have made  sausage, potatoes and onions.   It’s simple, it’s delicious, it’s a great one pot meal.

Ingredients for Sausage, Potatoes and Onions
  1. 5-6 Italian sausage (hot or mild)
  2. 6-7 medium red potatoes, skin on
  3. 1-2 large Onions, thinly sliced
  4. Salt & Pepper to taste
  5. 1 tsp crushed red pepper flakes (optional)
  6. 2 Tbs butter softened & 2 Tbs flour
  7. 1 cup chix stock or water
  8. Chopped parsley for garnish
  9. Sour Cream (optional)
Directions for Sausage, Potatoes and Onions

In a large stock pot cook the sausage on medium heat until they begin to lightly brown.  Remove them one at a time and cut into coin slices and return to pan to continue to cook.

Once the sausage is nicely browned add the onions and potatoes and cook until the onions begin to brown and soften.

Add the chicken stock and pepper flakes, cover the pot and on medium heat continue to cook until the potatoes are cooked through.

Just before serving mix the softened butter and flour into a roux, bring the pot up to a boil add the roux and stir until the stock thickens.

Serve with a sprinkle of parsley on top and sour cream on side.

Sausage potatoes and onions

 

 

 

 

 

 

Here are a few items to help make this recipe:
http://amzn.to/2wiye7K
http://amzn.to/2vD2RCE

The Official Taste Tester

 

 

 

 

 

 

Too hard to pick out the onions , but once they were out the dish was quite tasty, 3 paws too much work for a S.A.P.P.

 

 

 

 

Sausage Potatoes and Onions

Sausage Potatoes and Onions

Ingredients

  1. 5-6 Italian sausage (hot or mild)
  2. 6-7 medium red potatoes skin on
  3. 1-2 large Onions thinly sliced
  4. Salt & Pepper to taste
  5. 1 tsp crushed red pepper flakes (optional)
  6. 2 Tbs butter softened & 2 Tbs flour
  7. 1 cup chix stock or water
  8. Chopped parsley for garnish
  9. Sour Cream (optional)

Instructions

  1. In a large stock pot cook the sausage on medium heat until they begin to lightly brown.  Remove them one at a time and cut into coin slices and return to pan to continue to cook.
  2. Once the sausage is nicely browned add the onions and potatoes and cook until the onions begin to brown and soften.
  3. Add the chicken stock and pepper flakes, cover the pot and on medium heat continue to cook until the potatoes are cooked through.
  4. Just before serving mix the softened butter and flour into a roux, bring the pot up to a boil add the roux and stir until the stock thickens.
  5. Serve with a sprinkle of parsley on top and sour cream on side.
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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2017 all rights reserved