Archive for February, 2012
This recipe is from Kraft (which I know because of the Kraft oriented ingredients and how the recipe is formatted) but I can’t seem to find it on their website to link to it.
- 1/2 lbs ground turkey
- 1 cup spaghetti (or tomato) sauce
- 1 1/2 cups cooked elbow macaroni
- 1 tablespoon Parmesan cheese
- 2 slices of Kraft Singles Mozzarella (we used 1/2 cup shredded mozzarella instead)
1. Preheat oven to 375F.
2. Cook turkey in a skillet (we added garlic powder to it).
3. In an oven dish, mix together turkey, sauce, elbow macaroni and Parmesan cheese.
4. Bake 10 min. Sprinkle with mozzarella cheese and bake 2-3 more minutes until the cheese melts.
Verdict: I forgot to take a picture of this meal! This recipe is incredibly similar to a dish my mom made when we were younger, only there was ground beef instead of turkey, no Parmesan cheese and a lot more mozzarella cheese on top. I was hoping to like this version of the dish, because turkey is healthier than ground beef, but it didn’t really work well in the dish for me. I also found that I couldn’t really taste the Parmesan cheese and that I wanted more mozzarella cheese on top. I may try this recipe again with ground chicken though.
I am not sure where I originally found this recipe. I tried searching for it online, without success. Maybe it was from the French Metro newspaper, but I usually keep a cut-out version of the recipe and I couldn’t find this one.
- 4 cups brown sugar
- 3 tablespoons flour
- 1/2 cup + 2 tablespoons butter, melted
- 2 eggs, beaten
- 2 cups Carnation milk (not sure if it matters to the taste, but we used fat free)
- 1 teaspoon vanilla
- 48 mini tart shells
1. Mix the brown sugar and the flour. Add in butter, Carnation milk, eggs and vanilla. Mix well.
2. Pour mixture into tart shells. Bake 30 to 35 min. Let cool (the longer they sit out the more the shell cools and the easier it was for us to remove them from the aluminum).
Verdict: These were so addictively delicious. And not at all that sweet considering the amount of brown sugar in them.
This is a recipe I found in the French Metro newspaper.
- 1 teaspoon butter
- 2 onions chopped (we used about a quarter of a large onion)
- 900g of beef cubes
- Salt and pepper to taste
- 1 796ml can of tomatoes
- 3 tablespoons of ketchup
- 1 284ml can of tomato soup
- 1 cup water
- 1/4 cup flour
- 3 carrots, sliced
- (we also added half a bag of mini potatoes, because no beef stew is complete without potatoes!)
- 1/4 teaspoon ground cloves (didn’t use because we didn’t have any)
- 2 bay leaves (didn’t use because we didn’t have any)
1. Preheat oven to 300F. In a deep casserole or large oven-proof pot, melt the butter. Brown the onions and the meat. Salt and pepper to taste and remove from heat.
2. Add the tomatoes, ketchup and soup.
3. Pour the water, a bit at a time, into the flour, whisking until it is diluted and not lumpy. Pour into the pot and mix.
4. Add the carrots (and potatoes), cloves and bay leafs (if using). Put in oven (we covered it) and bake 2 and a half hours (we baked ours about 4 hours, lowering the oven to 170F for the last hour).
Verdict: This was delicious. As good as the beef and vegetable slow cooker recipe was, this one was better. We all really enjoyed the tomato gravy sauce of this recipe.
I found this recipe in the French Metro newspaper.
- 3 large potatoes, diced
- 1 large leek, cut into slices
- 2 carrots, sliced
- 1 tablespoon garlic
- 9 cups water or chicken broth (we used a combination of the two)
- 150g bacon, cooked and crumbled
- 1/2 cup 15% cream
- Salt and pepper to taste
1. Place all ingredients in a large pot and bring to boil. Cover and let simmer 1 hour.
2. Use an immersion blender to chop everything up. Let simmer another 15 min.
Verdict: We didn’t really like this soup. It didn’t have much of a taste to it. Maybe it called for too much water, washing out the taste? I’m not sure.