Tag: Many Servings

Bacon Parmesan Penne Pasta

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This bacon parmesan penne pasta is full of flavor and very filling. Despite the oil, this dish is not a heavy dish, however it is also a good idea to serve with a veggie on the side. What more is there to say? Cook the pasta until al dente, make your oil sauce with onion and bacon, add your pasta then cheese, stir and serve. This dish isn’t healthy enough to eat everyday, but if you are in the mood for something a little unhealthy, this is a great meal and oh so tasty! This recipe made 5 adult sized servings.

Bacon Parmesan Penne Pasta Recipe CardDownload
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What You Will Need

  • 1/2 lb Bacon
  • 8 oz Penne Pasta, 1/2 box
  • 1/2 Onion, diced
  • 1 Tbsp Butter
  • 2 Tbsp Oil
  • 1/4 cup Parmesan
  • Baking Sheet
  • Small Frying pan
  • Large Saucepan
  • Large Mixing Bowl

Directions

1. Heat oven to 350 F. Place Bacon in a single layer on baking sheet(s), and once oven is heated, bake for 20 minutes. Heat a small frying pan over medium heat, add butter, oil, and onion, and cook until caramelized. Transfer onions to mixing bowl.

2. Fill large saucepan 3/4 with water, and place over medium heat until boiling. Add Penne and cook 11 minutes or as directed on package. Strain and transfer to mixing bowl. Dice cooked bacon and add to mixing bowl, also add 2 Tbsp bacon grease to pasta. Add Parmesan, then stir and serve.

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Christmas Dinner 2020

Christmas is one of my favorite holidays. I really enjoy getting gifts for others, and I enjoy Christmas dinner. Ham is one of my favorite foods and so I always make a ham for Christmas and Easter. My Easter dinner also looks identical to my Christmas dinner. Since it’s been a weird year, I will be celebrating Christmas with my husband’s nuclear family, and won’t be able to make my standard dinner on Christmas afternoon. So, I decided to make my Christmas dinner last night!

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I always make the same things for holidays. For Christmas I always make a cooked ham, mashed potatoes and gravy, sweet potato casserole, a canned veggie, crescent rolls, and the star of the meal is always deviled eggs. Many of these foods are standard. I enjoy my ham with a brown sugar glaze and some pineapple on top (even if it does nothing for the flavor). Mashed potatoes are standard, and my gravy I made from this year’s turkey stock, and just added 3 Tbsp corn starch to thicken. Sweet potato casserole is just opening a can and a bag of marshmallows at this point. And finally, the original part of the meal is deviled eggs. I find eggs to go so good with ham, and deviled eggs are a tasty treat anyway! Mayo, mustard, and egg make a tasty appetizer and side! To cook this dinner, it only took 1.5 hours. My ham was cooked, so I just had to reheat. I then peeled and diced the potatoes, and started them boiling 40 minutes before the ham was done. I heated the gravy on the stove and once thick, would pull it off the heat when it’d boil, and I also started boiling a can of sliced carrots about 20 minutes from serving. I placed my crescents on a baking sheet and started them 14 minutes from completion, and I baked the sweet potato casserole with 7 minutes left. With about 5 minutes left I strained the potatoes and finished them with just enough time for everything else to finish.

I hope this give you some ideas and instruction for your Christmas dinner! Merry Christmas!

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To see recipes for what I make, you can click a link below!

Click here to see my recipe for Cooked Ham!

Click here to see my recipe for Mashed Potatoes and Gravy!

Click here to see my recipe for Sweet Potato Casserole and Honey Roasted Beets!

Click here to see my recipe for Deviled Eggs!

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Teriyaki Pork Butt Steak with Asian Noodles

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This teriyaki sauce is absolutely delicious! This sauce is a great mix of sweet and savory, and would go great as a glazing for any fish, chicken, or pork. The pork is delicious and of course the main part of the dish, however, the real star of this dish is the Asian noodles. The noodles are filling, the onion adds a great subtle flavor to the dish, and the cabbage adds great texture, and while the flavor of the pepper is also subtle, the color it brings to the side is delicious! For this recipe, I used the second half of the pork steak I had from yesterday’s post, peanut pork curry. That gave us enough pork for 3 servings, however with how much pasta I made, we had 5 serving total. The pasta was also great on it’s own, and if you were to serve this for a big family, I would recommend cubing the pork, then tossing into the noodles. This recipe can easily make enough to serve 5 adults.

Teriyaki Pork Butt Steak with Asian Noodles Recipe CardDownload
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What You Will Need

  • 1 Pork Boston Butt Steak
  • 2 Tbsp oil
  • 1/4 cup soy sauce
  • 2 Tbsp Corn Starch
  • 1 cup beef broth
  • 4 Tbsp Brown Sugar
  • 1 Clove Garlic, minced
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Mustard powder
  • 1 Tbsp Vinegar
  • 1/2 red bell pepper, seeded and sliced
  • 1/2 onion, sliced
  • 1 cup cabbage, sliced
  • 8 Oz spaghetti, cooked and strained
  • Side bowl
  • Wok
  • Frying Pan

Directions

1. Cook your spaghetti until very al dente, and rinse under cool water. Place wok over medium heat, place frying pan over medium high heat. In side bowl, mix together broth and corn starch. Once smooth, add soy sauce, brown sugar, garlic, ginger, mustard, and vinegar, mix until smooth.

2. Add 1 Tbsp oil to frying pan, when add Steak. Cook on each side for 5 Minutes. Add your sauce mixture and cook for 3-4 minutes until sauce is thick. Remove from heat.

3. Add cabbage, onion, and peppers. Add 1 Tbsp oil and cook until onions begin to turn translucent. Add Noodles to wok and cook until hot. Pour thickened sauce over pasta, stir, then remove from heat. Slice pork steak. Plate pasta, then top with pork.

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Slow Cooker Stuffed Cabbage with Sausage and Rice

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Stuffed Cabbage, or pigs in a blanket, I’ve made before in the slow cooker. Last time, I used just beef, and that was very good. This time, to make it more traditionally, I added rice. Rice was originally added to stretch the filling to get more food cheaply. I also added some pork sausage. This added more spice to the stuffed cabbages. I also added beef broth to thin the sauce and cover the stuffed cabbages. It was another way to add more flavor than just water. I did make 10 stuffed cabbages with this recipe, but I made them very large, to the point where 1 to 1 1/2 stuffed cabbage was enough for 1 adult portion. These stuffed cabbages also freeze well. To freeze, transfer to a freezer safe container, cover with sauce, cover, label and freeze. Then they can be microwaved to reheat.

Stuffed Cabbage with Sausage and Rice Recipe CardDownload
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What You Will Need

  • 10 Large Cabbage Leaves with Middle Stem Removed
  • 1 lb of Ground Beef
  • 1/2 lb of Ground Pork Sausage
  • 1 Cup Day Old Cooked Rice, Cold
  • 1/2 Medium Diced Onion
  • 2 10.5 Oz Cans of Tomato Soup
  • 1 6 Oz can of Tomato Paste
  • 2 Cups Beef Broth
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Italian Seasoning
  • Slow-Cooker
  • Strainer
  • Mixing Bowl
  • Large Dutch Oven of Water
  • Thongs and Wooden Spoon

Directions

1. Bring dutch oven of water to a boil. Add Prepared cabbage leaves and boil for about 2 minutes until soft. Transfer to strainer and let cool. Place burger, sausage, and rice in a mixing bowl, add onion, garlic, and Italian seasoning. Mix by hand. Add 1 can of tomato soup to bottom of slow cooker and stir in 1/2 can of tomato paste. Place Slow Cooker on High.

2. Once cabbage is cooled, form about 1/3 cup of meat mixture into an elongated patty. Place patty on cabbage leaf and roll, tuck under ends, then place into slow-cooker. Repeat for remaining leaves, or until out of filling. Place down first layer of pigs, then spoon each with a layer of soup from a new can. Mix remaining tomato paste with remaining soup. Place your second layer of pigs, then top with remaining sauce. Add beef broth, and carefully stir. Cook covered for at least 2.5 hours or until internal temp of 165 F is reached, best if cooked on high for 6 hours for cabbage to become fully tender.

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Review: Chocolate Chip Cookies

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Original recipe can be found here.

I found this recipe for chocolate chip cookies and I just had to try them. I grew up making Betty Crocker cookies from their bagged mix. I really enjoyed them and I found this recipe be be similar in many ways, but also different. The recipe I made was a recipe from scratch and is standard, cream together butter and sugar, then mix in remaining ingredients. This created cookies with a crackled top. I also made my cookies about twice the size the recipe expected. This recipe didn’t say how big to make the cookies, and I guess I went a little large. Since I went large, about 2 Tbsp of dough per ball, my cookies took a bit longer. The recipe says 8-10 minutes for about 1 Tbsp balls, I found 12 minutes to be about right to keep some moisture in the cookies while still cooking the inside completely. My second batch I baked for 15 minutes, since I was waiting for a bit more browning, but that never came. They were delicious when slightly warm, but once they fully cooled, they were very crunchy, and needed to be paired with a glass of milk. So note with this recipe, not to over cook these cookies! However, this was the easiest cookie dough I’ve ever worked with. This recipe made 24 cookies 3-4 inches in diameter.

Chocolate Chip Cookies From Betty Crocker Recipe CardDownload
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What You Will Need

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • pinch of salt
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cup semisweet chocolate chips, or 12 Oz bag, to your taste

Directions

1. Heat oven to 375 F. In a large bowl, add softener butter, sugar, and brown sugar. Beat until light and fluffy, and scrape down sides of bowl. Add egg and vanilla and beat until smooth. Add Baking soda and a pinch of salt and briefly mix, then add your flour and mix until fully combined. Add in chips and stir until evenly dispersed.

2. Add 2 Tbsp balls onto 9×13 pans, 2 inches apart. Bake for 11-12 minutes, and not longer. Remove from oven and let cool for 4 minutes before remove from tray and transferring to a cooling rack or serving tray.

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