* 1/2 cup butter
* 1 onion, chopped
* 1 (16 ounce) package frozen chopped broccoli
* 4 (14.5 ounce) cans chicken broth
* 1 (1 pound) loaf processed cheese food, cubed
* 2 cups milk
* 1 tablespoon garlic powder
* 2/3 cup cornstarch
* 1 cup water
1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
2. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
3. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
Friday, September 24, 2010
Brown Sugar Ham and Bean Soup
1 lb navy beans, soaked overnight
1 meaty ham bone
1 small onion, chopped finely
1 cup cream
1/2 tsp dry mustard
1/8 tsp ginger powder
1 cup brown sugar
Place navy beans and ham bone in crock pot and fill with enough water to cover beans and most of ham bone. Cook on low for 3-4 hours. Add remaining ingredients and cook an additional 2-4 hours. Take bone out and shred remaining meat off bone and add to soup. Serve with a crusty loaf of bread and a salad. Delicious.
1 meaty ham bone
1 small onion, chopped finely
1 cup cream
1/2 tsp dry mustard
1/8 tsp ginger powder
1 cup brown sugar
Place navy beans and ham bone in crock pot and fill with enough water to cover beans and most of ham bone. Cook on low for 3-4 hours. Add remaining ingredients and cook an additional 2-4 hours. Take bone out and shred remaining meat off bone and add to soup. Serve with a crusty loaf of bread and a salad. Delicious.
Friday, April 16, 2010
Swedish Meatballs
4 pieces firm white bread, cubed
1 1/2 cups milk
1 large egg, beaten
1 lb. lean ground beef
1/4 cup diced/minced onion
1 teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon pepper
1 package brown gravy
1 package country gravy
Heat oven to 350 degrees. In a large bowl, combine bread, ½ cup milk, and the egg. Let soak 5 minutes. Mash bread mixture with a fork and add all remaining ingredients except the gravy. Mix together and form mini meatballs. Place in a 9 x 13 inch baking dish and bake for 20 minutes, turning once after 10 minutes. Meanwhile, in a saucepan, prepare gravy mixes using 1 cup of milk and 1 cup of water. Bring to a boil, reduce heat and simmer. Serve meatballs over rice, egg noodles, or with mashed potatoes. Add the gravy on top. Add a spoonful of Lignonberry Jam (IKEA)on the side. Whole berry cranberry sauce is good too.
1 1/2 cups milk
1 large egg, beaten
1 lb. lean ground beef
1/4 cup diced/minced onion
1 teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon pepper
1 package brown gravy
1 package country gravy
Heat oven to 350 degrees. In a large bowl, combine bread, ½ cup milk, and the egg. Let soak 5 minutes. Mash bread mixture with a fork and add all remaining ingredients except the gravy. Mix together and form mini meatballs. Place in a 9 x 13 inch baking dish and bake for 20 minutes, turning once after 10 minutes. Meanwhile, in a saucepan, prepare gravy mixes using 1 cup of milk and 1 cup of water. Bring to a boil, reduce heat and simmer. Serve meatballs over rice, egg noodles, or with mashed potatoes. Add the gravy on top. Add a spoonful of Lignonberry Jam (IKEA)on the side. Whole berry cranberry sauce is good too.
Baked Ziti
from my sister Elizabeth
12 oz ziti or rigatoni
2 teaspoons olive oil
1 large onion, minced
3 cloves garlic, minced
2 carrots, minced
1 stalk celery, minced
1 lb ground pork or sausage*
½ cup water
2 Tablespoons flour
½ cup milk
24 oz tomato sauce
¾ teaspoon oregano
½ teaspoon rosemary
½ teaspoon salt
¼ teaspoon pepper
1 cup mozzarella cheese
¼ cup Parmesan cheese
Cook pasta and drain. Transfer to a large bowl. In a large non-stick skillet, heat oil. Add onion and garlic; cook until softened. Add carrots and celery, cook until soft. Add pork to vegetables and cook through. Add the water and cook until it is almost evaporated. Stir in flour until well combined. Stir in milk until slightly thickened. Stir in tomato sauce and seasonings. Cook about 5 minutes. Add meat to pasta, mix well. Pour into a greased 9x13 baking pan. Cover with foil and bake at 400 degrees for 30 minutes. Remove foil, add cheese and bake 10 minutes more. Serves 8-10.
**I usually do 1 lb of ground beef and 1 lb of sausage.**
12 oz ziti or rigatoni
2 teaspoons olive oil
1 large onion, minced
3 cloves garlic, minced
2 carrots, minced
1 stalk celery, minced
1 lb ground pork or sausage*
½ cup water
2 Tablespoons flour
½ cup milk
24 oz tomato sauce
¾ teaspoon oregano
½ teaspoon rosemary
½ teaspoon salt
¼ teaspoon pepper
1 cup mozzarella cheese
¼ cup Parmesan cheese
Cook pasta and drain. Transfer to a large bowl. In a large non-stick skillet, heat oil. Add onion and garlic; cook until softened. Add carrots and celery, cook until soft. Add pork to vegetables and cook through. Add the water and cook until it is almost evaporated. Stir in flour until well combined. Stir in milk until slightly thickened. Stir in tomato sauce and seasonings. Cook about 5 minutes. Add meat to pasta, mix well. Pour into a greased 9x13 baking pan. Cover with foil and bake at 400 degrees for 30 minutes. Remove foil, add cheese and bake 10 minutes more. Serves 8-10.
**I usually do 1 lb of ground beef and 1 lb of sausage.**
Baked Cheesy Chicken Penne
based on a recipe by Martha Stewart
• 6 tablespoons butter, plus more for baking dishes
• kosher salt and black pepper
• 1 pound penne rigate
• 1 teaspoon olive oil
• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup plus 2 tablespoons flour
• 6 garlic cloves, finely minced
• 6 cups whole milk
• 10 ounces white or cremini mushrooms, trimmed and thinly sliced
• 1 cup sliced oil-packed sun-dried tomatoes, drained, thinly sliced
• 1 1/2 cups shredded provolone* (6 oz) you could also make that 1/2 mozzarella
• 1 1/2 cup freshly grated Parmesan (about 6 ounces)
Directions
1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you're going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
2. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and sauté until golden brown (3-4 minutes). Use a little extra olive oil if needed.
3. In a 5-quart Dutch oven or heavy pot (I just use the pot I cooked my pasta in), melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. take the pan off the heat and gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
Freezer instructions:
To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months. To bake, preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes or until mixture is hot and bubbly throughout.
• 6 tablespoons butter, plus more for baking dishes
• kosher salt and black pepper
• 1 pound penne rigate
• 1 teaspoon olive oil
• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup plus 2 tablespoons flour
• 6 garlic cloves, finely minced
• 6 cups whole milk
• 10 ounces white or cremini mushrooms, trimmed and thinly sliced
• 1 cup sliced oil-packed sun-dried tomatoes, drained, thinly sliced
• 1 1/2 cups shredded provolone* (6 oz) you could also make that 1/2 mozzarella
• 1 1/2 cup freshly grated Parmesan (about 6 ounces)
Directions
1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you're going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
2. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and sauté until golden brown (3-4 minutes). Use a little extra olive oil if needed.
3. In a 5-quart Dutch oven or heavy pot (I just use the pot I cooked my pasta in), melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. take the pan off the heat and gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
Freezer instructions:
To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months. To bake, preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes or until mixture is hot and bubbly throughout.
Thursday, April 15, 2010
Chili
1 quart baked beans (1 large can or 2 16-oz cans)
1 16-oz can kidney beans, drained
1 16-oz can garbanzo beans, drained
½ lb bacon
1 lb ground beef
1 small onion, diced
1 bell pepper, chopped
1 stalk celery, chopped
½ c. brown sugar-use approx 1/3 C sugar
2 Tb molasses-omitted, did not have
¼ c. ketchup
¼ c. barbeque sauce (This time I used Famous Dave's Rich & Sassy and it was great!)
¼ tsp chili powder
1 tsp mustard
2 Tb Worcestershire sauce
about 1 1/2 cups water-I omitted
Brown beef, drain. Cook bacon, drain, and chop. Saute diced onion, bell pepper, and celery in same pan. Add remaining ingredients together in a large pot and heat thoroughly. Add water to your liking (as it heats up, it will thin a little). You may let it simmer, covered, on low for up to an hour, stirring every 15 minutes. Or you can serve it after simmering for 10 minutes.
Z'TEJAS CORNBREAD
(It seems like all the other cornbread recipes I have tried have been either super oily, super sugary, super dry, or super bland. This one is just super! :) It's moist, has a great texture, and tastes fabulous. I halved this and used a glass 8x8 pan.)
1 1/2 cup corn meal 3/4 C corn meal
1 1/2 cup flour 3/4 C flour
1/2 cup sugar 1/4 C sugar
1 tablespoon baking powder 1/2 tbs baking powder
1 tablespoon baking soda 1/2 Tbs baking soda
3/4 teaspoon salt 1/3 tsp salt
1 cup plain yogurt 1/2 C plain yogurat
1/2 cup creamed corn 1/4 C creamed corn
1/2 cup frozen corn 1/4 C frozen corn
1 1/2 cups buttermilk or 3/4 C buttermilk
1 1/2C milk and 11/2 TBS of lemon juice
3 eggs, slightly beaten 2 eggs
1/3 cup butter, melted 3Tbs butter, melted
Mix all dry ingredients together in a medium bowl. In a large mixing bowl, whisk yogurt, buttermilk, eggs and butter together. Add the creamed corn and frozen corn. Pour into a greased 9X13 pan or use a buttered cast iron skillet and fill the skillet 1/2 full (if using a skillet you will have leftover batter so go ahead and make some cornbread muffins or a smaller pan of bread). Bake at 375 degrees for about 20 minutes my oven 30 minutes.(check with a toothpick that should come out clean).
1 16-oz can kidney beans, drained
1 16-oz can garbanzo beans, drained
½ lb bacon
1 lb ground beef
1 small onion, diced
1 bell pepper, chopped
1 stalk celery, chopped
½ c. brown sugar-use approx 1/3 C sugar
2 Tb molasses-omitted, did not have
¼ c. ketchup
¼ c. barbeque sauce (This time I used Famous Dave's Rich & Sassy and it was great!)
¼ tsp chili powder
1 tsp mustard
2 Tb Worcestershire sauce
about 1 1/2 cups water-I omitted
Brown beef, drain. Cook bacon, drain, and chop. Saute diced onion, bell pepper, and celery in same pan. Add remaining ingredients together in a large pot and heat thoroughly. Add water to your liking (as it heats up, it will thin a little). You may let it simmer, covered, on low for up to an hour, stirring every 15 minutes. Or you can serve it after simmering for 10 minutes.
Z'TEJAS CORNBREAD
(It seems like all the other cornbread recipes I have tried have been either super oily, super sugary, super dry, or super bland. This one is just super! :) It's moist, has a great texture, and tastes fabulous. I halved this and used a glass 8x8 pan.)
1 1/2 cup corn meal 3/4 C corn meal
1 1/2 cup flour 3/4 C flour
1/2 cup sugar 1/4 C sugar
1 tablespoon baking powder 1/2 tbs baking powder
1 tablespoon baking soda 1/2 Tbs baking soda
3/4 teaspoon salt 1/3 tsp salt
1 cup plain yogurt 1/2 C plain yogurat
1/2 cup creamed corn 1/4 C creamed corn
1/2 cup frozen corn 1/4 C frozen corn
1 1/2 cups buttermilk or 3/4 C buttermilk
1 1/2C milk and 11/2 TBS of lemon juice
3 eggs, slightly beaten 2 eggs
1/3 cup butter, melted 3Tbs butter, melted
Mix all dry ingredients together in a medium bowl. In a large mixing bowl, whisk yogurt, buttermilk, eggs and butter together. Add the creamed corn and frozen corn. Pour into a greased 9X13 pan or use a buttered cast iron skillet and fill the skillet 1/2 full (if using a skillet you will have leftover batter so go ahead and make some cornbread muffins or a smaller pan of bread). Bake at 375 degrees for about 20 minutes my oven 30 minutes.(check with a toothpick that should come out clean).
Chicken pot pie
1 medium onion, chopped
2 carrots, chopped
2 stalks celery, chopped
6 T butter divided
1/2 C flour
2 1/4 Chicken broth
1 C milk
1 C frozen peas
3 C cooked cubed chicken
In a medium skillet, saute onions, carrots, celery in 2 tablespoons butter, Set aside. In a medium saucepan melt remaining butter, stir in flour. Cook stirring constantly about 1 min. Gradually whisk in chicken broth, and then milk. Bring to a boil, simmer allow to thicken. stir in vegetables and cooked chicken, remove from heat and pour into a greased 2 qt casserole dish. cover and freeze.
Thaw in fridge. Roll out pie crust and place over chicken, cut slits in top of crust. preheat oven to 375 degrees uncovered for 35-45 min.
2 carrots, chopped
2 stalks celery, chopped
6 T butter divided
1/2 C flour
2 1/4 Chicken broth
1 C milk
1 C frozen peas
3 C cooked cubed chicken
In a medium skillet, saute onions, carrots, celery in 2 tablespoons butter, Set aside. In a medium saucepan melt remaining butter, stir in flour. Cook stirring constantly about 1 min. Gradually whisk in chicken broth, and then milk. Bring to a boil, simmer allow to thicken. stir in vegetables and cooked chicken, remove from heat and pour into a greased 2 qt casserole dish. cover and freeze.
Thaw in fridge. Roll out pie crust and place over chicken, cut slits in top of crust. preheat oven to 375 degrees uncovered for 35-45 min.
Honey Lime Enchiladas
1.5 lbs pork or chicken, cooked and shredded
Sauce:
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder
2 (10 oz) cans green enchilada sauce
equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortillas
Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.
Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.
Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. It is now time to WOW your family!!
Sauce:
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder
2 (10 oz) cans green enchilada sauce
equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortillas
Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.
Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.
Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. It is now time to WOW your family!!
Lasagne
Gina, is Lasagne authentic italian? It is how the cookbook spelled it, and I think it looks more fancy than Lasagna.
1 lb. ground beef (or 1/2 ground beef, 1/2 ground sausage)
1 c cottage cheese
1 clove garlic, minced
1 pint stewed tomatoes
1 can tomato soup
1 TSB parsley flakes
1 T sugar
1/2 T salt
2 T basil
1 onion, chopped
1 c ricotta cheese
1/4 c parmesan
1 t parsley
1 t salt
1/2 t oregano
4 c mozzarella, shredded
1/2 c parmesan
lasagne noodles
Brown ground beef with onion. Add tomatoes, garlic, soup, parsley, sugar, salt, and basil. Heat to boiling. Reduce heat and simmer for one hour. Mix ricotta, cottage cheese, 1/4 c parmesan, parsley, salt and oregano. Reserve 1/2 c meat sauce for top. In ungreased foil baking pan, make 3 layers each of sauce, uncooked noodles, cheese mixture and mozzarella cheese. Spread reserved sauce over top. Sprinkle with 1/2 parmesan cheese. Cover with heavy foil. Label and freeze. To serve: Thaw. Bake uncovered for 1 hour at 350'.
Disclaimer: I used some bottled and homemade, canned spaghetti sauce instead. I also added some garlic and my homemade sauce has peppers in it.
1 lb. ground beef (or 1/2 ground beef, 1/2 ground sausage)
1 c cottage cheese
1 clove garlic, minced
1 pint stewed tomatoes
1 can tomato soup
1 TSB parsley flakes
1 T sugar
1/2 T salt
2 T basil
1 onion, chopped
1 c ricotta cheese
1/4 c parmesan
1 t parsley
1 t salt
1/2 t oregano
4 c mozzarella, shredded
1/2 c parmesan
lasagne noodles
Brown ground beef with onion. Add tomatoes, garlic, soup, parsley, sugar, salt, and basil. Heat to boiling. Reduce heat and simmer for one hour. Mix ricotta, cottage cheese, 1/4 c parmesan, parsley, salt and oregano. Reserve 1/2 c meat sauce for top. In ungreased foil baking pan, make 3 layers each of sauce, uncooked noodles, cheese mixture and mozzarella cheese. Spread reserved sauce over top. Sprinkle with 1/2 parmesan cheese. Cover with heavy foil. Label and freeze. To serve: Thaw. Bake uncovered for 1 hour at 350'.
Disclaimer: I used some bottled and homemade, canned spaghetti sauce instead. I also added some garlic and my homemade sauce has peppers in it.
Crock Pot Shredded Beef Tacos
1 2 lb. beef rump roast
2 McCormick fajita seasoning packets
1 large jar Pace picante
1 or 2 cans of corn
2 cans black beans
cumin
fresh cilantro to taste
Cook 8 hours on low in crock pot. Shred meat (or wake up your husband to shred it). Serve with flour tortillas, sour cream, salsa, and shredded cheese.
This recipe makes a lot. I made two recipes to split between the four of us.
2 McCormick fajita seasoning packets
1 large jar Pace picante
1 or 2 cans of corn
2 cans black beans
cumin
fresh cilantro to taste
Cook 8 hours on low in crock pot. Shred meat (or wake up your husband to shred it). Serve with flour tortillas, sour cream, salsa, and shredded cheese.
This recipe makes a lot. I made two recipes to split between the four of us.
Tortilla Soup
1 Rotisserie chicken, shredded (I just used some chicken breast that I shredded, about 4 per recipe)
8 cups chicken broth
2 14 oz. cans pureed tomatoes
3 red bell peppers, diced small
2 sweet onions, diced small
2 7 oz. cans green chilies
1 TBS (heaping) fresh minced garlic
1 1 lb. jar salsa
3 cups frozen corn (I used canned)
1 can white beans drained and rinsed (I used Great Northern Beans, and for 2 recipes I used 3 cans)
1 tsp cumin
1/2 tsp each S&P
1/2 c fresh lime juice (3 limes)
1 bunch cilantro, chopped
Garnishes:
grated cheese
avocado
sour cream
tortilla chips
Saute red peppers and onion in small amount of oil. Add broth. Add pureed tomatoes, green chilies, garlic, salsa, and chicken. Simmer 20 minutes or so. Add corn, beans, cumin, salt and pepper. After soup returns to simmering add lime juice and cilantro leaves. Serve with garnishes.
This recipe makes a huge batch. I made 2 recipes to divide among the 4 families.
8 cups chicken broth
2 14 oz. cans pureed tomatoes
3 red bell peppers, diced small
2 sweet onions, diced small
2 7 oz. cans green chilies
1 TBS (heaping) fresh minced garlic
1 1 lb. jar salsa
3 cups frozen corn (I used canned)
1 can white beans drained and rinsed (I used Great Northern Beans, and for 2 recipes I used 3 cans)
1 tsp cumin
1/2 tsp each S&P
1/2 c fresh lime juice (3 limes)
1 bunch cilantro, chopped
Garnishes:
grated cheese
avocado
sour cream
tortilla chips
Saute red peppers and onion in small amount of oil. Add broth. Add pureed tomatoes, green chilies, garlic, salsa, and chicken. Simmer 20 minutes or so. Add corn, beans, cumin, salt and pepper. After soup returns to simmering add lime juice and cilantro leaves. Serve with garnishes.
This recipe makes a huge batch. I made 2 recipes to divide among the 4 families.
I'm So Excited!
Everything looks sooo yummy, and my freezer is full. I feel less stressed already:) Let's do a new post for each recipe and put the recipe as the title, so when we want to make something we don't have to go back and read all the past blog posts. Also, at the bottom of your post you have the opportunity to label each post. Let's label the recipes so it is even easier to find them. How about we do some of the following categories for the labels: Mexican, Pasta, Soups/Stews, Chicken, Beef, Oriental, Salads, desserts.....whatever you guys think. A list of all label categories will show on the right side of the blog. You can click on the label and all posts with that label will show up. Feel free to share any good recipes you find, not just the ones we are making for freezer food. I'm sure we all could use more tasty recipes. I also just thought that in addition to a category (type of food) for the label, maybe we should also put our name on the label, ie. for shredded beef tacos I would label it "Mexican, Erin". That way we can even use the blog for our own recipe file. Let me know what you guys think!
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