Today’s Tasty Tuesday recipe is Stuffed Shells. I first found this recipe on a Mueller’s Pasta box about 25 years ago. I’ve since tweaked it, and it’s a family favorite. I hope you enjoy!
Stuffed Shells
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Tag Archives: Recipes
Cabbage & Noodles (Haluski)
Today’s Tasty Tuesday recipe is Cabbage & Noodles. It’s a recipe that I learned how to make 40 years ago. I hope you enjoy!
Veggie Rice Soup
This is one of those soups that is so filling & really easy to make. It’s a vegetarian soup recipe that is great to have on hand. The hardest part is cutting the veggies!
Honey Butter
This is one of those simple recipes that makes your family think that you’ve been cooking all day long. This is so good on toast, pancakes, waffles & baked sweet potatoes.
Lemony Shrimp Broccoli & Peas
Today’s Tasty Tuesday recipe is an easy meal to make. The lemon gives this dish a surprisingly unexpected flavor. You really need to be careful, because you want seconds & thirds!
Broccoli Salad
Ham & Baby Lima Bean Soup
This is one of those ‘stick to your ribs’ recipes that is so easy & inexpensive to make.
Ingredients:
1 (16 oz) pkg. dried baby Lima beans
½ # (2 cups) Ham chunks
8 cups water
1 Tbs. Olive Oil
2 cups Celery, diced
1 Onion, diced
2 cups Carrots, diced
Salt & Pepper to taste
1 tsp. dried parsley
Directions
Place beans in a large pot; cover with 2 inches water. Place in refrigerator & let stand overnight. Drain and rinse. Transfer beans to another container.
Combine ham with 8 cups water in a large saucepan.
Heat the Olive oil in a large pot, over medium heat. Add celery, onion & carrots & cook until onion is translucent, about 7 to 10 minutes. Add diced ham, lima beans & water. Reduce heat and simmer, adding additional water as needed, until soup is thickened to desired consistency, about 90 minutes.
Stir salt, pepper, and parsley into the soup. Simmer about 10 minutes more.
Optional:
Add 2 cups of potatoes, (diced) to celery, onion & carrots.
To see how I made this, click on the link below!
Happy Creating everyone!
Potato Salad
This is a recipe that my mother taught me to make when I was just a teenager. It is one of my comfort foods, and with what is going on in the world today, I need all the comfort I can get. This is so easy to make & is a real crowd pleaser.
3 to 4 pounds of Potatoes (Boiled, Peeled, Cubed)
6 Eggs (Boiled, Peeled, Cubed)
2 ribs Celery (Minced)
1 medium Onion (Minced)
Mayonnaise or Miracle Whip (½ to 1 cup)
Onion Powder –to taste
Garlic Powder –to taste
Paprika –to taste
Salt –to taste
Pepper –to taste
In a large bowl, combine cubed potatoes, cubed eggs, minced celery & minced onion. To that, add Mayonnaise or Miracle whip until evenly covered. Add Onion powder, Garlic powder, Paprika, Salt & Pepper to taste.
Cover & chill in refrigerator for at least 1 hour.
Add additional mayonnaise if needed. Garnish with one egg sliced & sprinkle with additional paprika.
Serve
To see how I made this, click on the link below:
I hope you enjoy.
Happy Creating everyone!
Stuffed Pepper Soup
I got this recipe from a dear lady that I used to work with. Anna was such a sweet person who loved to collect recipes. She & I would trade recipes all the time. This soup is amazing. It tastes just like eating Stuffed Peppers & is so easy to make!
2# ground beef
1 qt. water
28 oz. can tomato sauce
28 oz. diced tomatoes w/liquid
2 cups cooked rice
2 cups peppers, diced
¼ cup brown sugar
2 tsp. each – salt, pepper
1 qt. beef broth
2. beef bouillon cubes
Brown ground meat & drain.
Add remaining ingredients.
Simmer 30 to 40 minutes.
That’s all there is to making this amazing soup!
I hope you enjoy.
To see how I made this, click on the link below:
Happy Creating everyone!
Pasta Fagioli Soup
I was given this recipe for Pasta Fagioli Soup from a dear friend way back in the 70s. She was all Italian & an excellent cook. If you’re watching this, Thank you, Laura!
What you need is:
- 2 Tbsp. Olive Oil
- 1 Medium Onion, diced
- 2 Stalks of Celery, diced
- 2 Cloves of Garlic, peeled but not chopped
- 3 (15oz cans) Cannellini Beans, drained and rinsed
- 7 ½ cups of water
- ½ cup of Marinara Sauce or Spaghetti sauce
- Salt and Pepper, to taste
- 1 ½ cup of Ditalini Pasta, or any short cut pasta
- 2 tsp. basil leaves
1) In a large soup pot over medium heat sauté the onions and celery with the olive oil until the veggies are soft and translucent but not browned. About 5 minutes.
2) Add the garlic and beans and stir well. Add the water and tomato sauce, cover turn the heat up to medium high and cook for 45 minutes.
3) After the 45 minutes uncover, season well with salt and pepper and add the pasta. Cook uncovered for 10 minutes or until the pasta is cooked.
4) Once the pasta is cooked, turn the heat off and add a few fresh leaves of basil .
Serve & Enjoy!
To see how I did this, click on the link below!
Happy Creating everyone!