Hamburger Rice

 1 lb. of hamburger (beyond beef or impossible burger works great also) 

1 c. uncooked white rice

1 can cream of mushroom soup + 4 cans of water

1/2 medium onion chopped well

Sliced mushrooms (optional) 

1/4 cup soy sauce

2 tsp. black pepper

1 tsp. salt 

1Tbsp. beef or mushroom bouillon

Brown hamburger and onion seasoning with salt and pepper (and mushrooms if desired).  When hamburger is browned add rice and let toast for about a minute before adding the soup, soy sauce, bouillon and water. 

When mixture comes to a boil reduce heat to low, cover and cook for 20 minutes. 

Serves well with stir fried veggies. 

Funeral Taters

2 lbs of hash browns (Frozen)

1 stick of butter

½ cup of finely chopped onion

1 can cream of mushroom soup

1 can of milk (empty soup can)

1 cup sour cream or plain yogurt

1 T. bouillon (I use veg flavor but chicken works fine too)

2 cups shredded cheese (about ¼) put into sauce mix

Salt and Pepper to taste

Put potatoes in a big mixing bowl.

Melt butter on stove top and saute onion until it is translucent.

Turn off heat and add everything except ¾ of the cheese which will be on top.

Pour over potatoes and mix in.

Pour mixture in lightly greased baking dish and cover with cheese.

Bake at 350 until cheese is bubbly.

Eat and be happy.

Sausage Gravy

1 log sausage (I like Jimmy Dean's Hot)
1/2 cup flour
4 cups milk
Salt
Pepper
2 Tbsp. beef bouillon (approx. depending on the brand, start with less, you can add more to taste)
1 Tbsp. dried parsley
1 tsp. vegetable bouillon

Brown sausage in skillet or saucepan.  Add flour and mix in thoroughly with the sausage.  Lower heat to medium and add the other ingredients.  Stir with a whisk until thickened, bubbly, and smooth.  Taste and adjust seasonings.  If you need it thinned out at all, you can add a little bit of milk.  Best served over hot biscuits.

Hot Caramel Bread Pudding

4 Large Cinnamon rolls cut into bite sized chunks

6 Large hot rolls cut into bite sized chunks

Place all the bread on a cookie sheet and bake at 250 for about 30 min to let it crust up.

In mixing bowl, whisk together:

4 eggs

1 c. sugar

1 T. almond extract

1 t. cinnamon

1 T. vanilla

3 c. whole milk

Butter a 9x13 baking dish and put the crusty bread chunks in.  Pour your wet mixture over the top.  Bake at 350 for 40 minutes or until it starts to look brown and crusty on top.  While it is baking, make your hot caramel sauce to pour over top:

In saucepan, bring to boil:

1 c. dark brown sugar

1 c. heavy cream

2 T. butter

1/2 t. Kosher salt

When it boils, remove it from the heat and add 1 T. vanilla extract.  Cut slices into the hot bread pudding and pour over the top and let it soak into the pudding.  Serve hot.  Great with vanilla ice cream.

Gulaschsuppe

2 tablespoons olive oil
2 cups chopped onions
2 tablespoons minced garlic
3 bell peppers, chopped
3 tablespoons tomato paste
1 lb beef, in 1 inch cubes
1/4 teaspoon caraway seed
1 teaspoon paprika
6 cups beef stock
1 tablespoon lemon juice
1 cup potato, peeled and cubes
sea salt
pepper

Directions

1. Heat oil.
2. Saute onions until translucent.
3. Add garlic, peppers and tomato paste.
4. Cook for 10 minutes.
5. Add beef, caraway seeds, paprika, stock and lemon juice.
6. Simmer for about 1 1/4 hours Add potatoes and continue simmering until meat and potatoes are tender.
7. Season with sea salt and pepper to taste.

Raspberry Swirl Cornbread

1 c. Yellow cornmeal
1 c. All purpose flour
1 t. Salt
1 T. Baking powder
1 Egg
1 c. Milk
1/2 c. Vegetable oil
3/4 c. Sugar
1 t. Vanilla
1/2 c. Raspberry jam (I used freezer jam, but any jam would work fine)


Mix everything but the jam together and pour into a greased 9x9 inch square baking dish. Top with the raspberry jam and then swirl it around with a butter knife until it is mixed into the batter in swirls. The jam will work best if it's room temperature or has been stirred up well enough to make it easy to work with. Bake at 400 for 26 minutes or until a toothpick comes out clean.

Artichoke Dip

1 large can artichoke hearts, drained and lightly chopped

1 large portabello mushroom chopped and stir fried with half an eggplant chopped and salted, and I clove garlic

1/2 cup sour cream

1/4 cup mayonnaise

2 T. Ranch dressing

1/2 cup Swiss cheese

1/2 cup Parmesan cheese

pepper

red pepper flakes

Mix all ingredients and top with additional shredded Parmesan cheese.  Bake at 400 until bubbly and cheese is melted.