Hamburger & Vegetable Soup with Pasta
Equipment
- cutting board & sharp knife
- large dutch oven
- measuring spoons & cups
- wooden spoon
Ingredients
- 1 tBS cooking oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 medium green bell pepper, diced
- 1 1/2 lbs ground beef
- 2 tsp garlic, minced
- 1 (14oz) can diced tomatoes with juice
- 1 (10oz) can rotel tomatoes with juice (or sub another can of regular diced tomatoes
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp salt (or to taste)
- 6-8 cups beef broth
- 8 oz uncooked dried small/medium pasta shells
- 1 (14oz) can green beans, drained
- 1 (14oz) can whole kernel corn, drained
Instructions
- In a large Dutch Oven heat 1 TBS cooking oil over medium high heat. Add in diced onion, carrots, celery, and bell pepper. Cook for 5 minutes to partially soften down the vegetabes.
- Add in ground beef. Break it up and brown until no longer pink. Drain excess grease.
- Stir in garlic for 1 minute. Add in beef broth, diced tomatoes, rotel tomatoes, Italian seasoning, garlic powder, onion powder, salt, & black pepper. Stir and bring toa boil.
- Add in drained green beans, drained corn, and pasta shells. Stir well to combine. Taste to adjust any seasonings. Let simmer on a boil (high heat) until the pasta is cooked through and tender. Enjoy.
Phyllo Wrapped Asparagus Fingers
Phyllo Wrapped Asparagus Fingers
Ingredients
- 8 medium fresh asparagus
- 3 sheets pyllo dough, thawed
- 1/2 stick butter, melted
- 4 TBS parmesan cheese, shredded
- cracked black pepper
Instructions
Prepare Asparagus
- Break asparagus in half at the point where it snaps. (Hold each end of asparagus and bend until it breaks.) Throw away the big part of the asparagus and keep the tip & middle part. Give a good rinse under water.
- Place asparagus into a large pot of boiling water with 2 tsp of salt. Blanch asparagus for 2 minutes. Remove from pot and rinse under cold water to stop the cooking process and to cool down the asparagus.
Prepare the Wrapped Asparagus
- Preheat oven to 350 degrees. Line a sheet pan with parchment and set aside.
- Unroll pyllo dough sheets. Place a wet paper towel across the top of the dough sheets to keep them from drying out.
- Remove one sheet of pyllo dough and place it on a clean work surface. Place wet paper towel back on the unused dough sheets.NOTE: These are very thin dough sheets so be careful when working with them. They can tear easily.
- Using a pastry brush, spread some of the melted butter across the whole pastry sheet carefully.
- Sprinkle 1 TBS parmesan cheese on top of the melted butter on the pastry sheet. Crack some cracked black pepper on top lightly.
- Create 2 more layers with the same process, stacked on top of each other.
- Using a pizza cutter, cut the stacked prepared sheets into 8 equal parts lengthwise.NOTE: make one cut through the middle. Cut those 2 in half and then cut the 4 in halves, for a total of 8.
- Cut the 8 strips in half the other way. You should have 16 pieces.
- Place an asparagus onto one of the phyllo pieces longways with the tip outside of the dough. wrap the dough all the way around the asparagus and seal.NOTE: see picture of finished wrapped asparagus for a visual.
- Brush a little melted butter over the whole wrapped asparagus including the tip of the asparagus. Lay it seam side down on the prepared pan. Complete the rest.
- Bake in preheated oven for 15 minutes or until lightly golden brown and crispy on the outsides.
POPCORN BALLS
Print POPCORN BALLS The perfect treat for Christmas, Holiday, or Special Occasion. Course candy, holiday foodCuisine American Author Catherine’s Plates Equipmentlarge pot (4.5 qt +) with lidmeasuring spoons & cupslarge mixing bowlslarge...
POPCORN BALLS
Print POPCORN BALLS The perfect treat for Christmas, Holiday, or Special Occasion. Course candy, holiday foodCuisine American Author Catherine’s Plates Equipmentlarge pot (4.5 qt +) with lidmeasuring spoons & cupslarge mixing bowlslarge...
POPCORN BALLS
Print POPCORN BALLS The perfect treat for Christmas, Holiday, or Special Occasion. Course candy, holiday foodCuisine American Author Catherine’s Plates Equipmentlarge pot (4.5 qt +) with lidmeasuring spoons & cupslarge mixing bowlslarge...
Phyllo Wrapped Asparagus Fingers
Print Phyllo Wrapped Asparagus Fingers Side or Appetizer perfect for your holiday. Course Appetizer, holiday food, Side DishCuisine American Author Catherine’s Plates Ingredients8 medium fresh asparagus3 sheets pyllo dough,...
POPCORN BALLS
Print POPCORN BALLS The perfect treat for Christmas, Holiday, or Special Occasion. Course candy, holiday foodCuisine American Author Catherine’s Plates Equipmentlarge pot (4.5 qt +) with lidmeasuring spoons & cupslarge mixing bowlslarge...