What’s so different about this Tortilla Soup! It’s made with ground beef or turkey, can be cooked all day in a crockpot or made stovetop in no time. You can crisp your own tortilla strips for the garnish or use precooked tortillas, tostadas, crumbled over the top. I love these tortillas freshly cooked by Vallarta’s, a local supermarket that caters to the Latino population. We are lucky to have this impeccably clean packed with ethnic food choices supermarket chain throughout Southern California. Fresh sausages hang all along the meat section … a little chorizo would be a good addition to this soup but not this time.
Our family never complains Spaghetti Again! It’s just one of our very favorites. But if your family needs a change up on Pasta Sunday try this. It’s so simple and fast. And what a hit! Use your or my favorite meatloaf or meatball recipe, stuff the al dente cooked shells, and bake in marinara. That easy!
Finger food is a little misleading … You can easily and neatly eat these with your hands.
If you’re a meat and potatoes fan you’ll be so into these! What I like about this for a crowd … First, it’s amazingly delicious! Secondly, each provides a serving … It’s easy to calculate for a crowd. For appetizers a potato half for each guest.
Better than a scented candle on a foggy day. The smell of Beef Carbonnade wafting through your house will certainly bring you out of the doldrums on yet another foggy or bad weather day. Trust me! We’ve experienced almost an entire week of sunless days and with this cooking I’m already feeling much lighter. Well, that’s until I eat too much Beef Carbonnade.
I’ve layered the beef over fettuccine just because that’s what I had on hand. Break up the fettuccine before cooking to give other than a pasta dish presentation to this beefy recipe. Or do the traditional and use medium width egg noodles. Either way, Mmm!
Serve with a side of spicy Sweet and Sour Red Cabbage. Easy Easy! I’ve only used half the red cabbage. So tomorrow I’m making a salad with red cabbage, cauliflower and romaine and a sour cream dill dressing … If you’re not into braised cabbage.
Right out of the 40’s! But I’ve heard Hash is making a comeback! Warning: This only has three ingredients not including salt and pepper the cooking makes all the difference in taste. Caramelization is the secret! A well-seasoned cast iron skillet or other heavy bottomed skillet will do … And the trick is to not turn or stir the ingredients frequently. Otherwise, the dish will be far from flavorful and you might find yourself adding bell pepper, salsa, avocado and any other ingredient you can think of to make up for the loss in taste.
So, you might be asking why try this! It’s tasty, quick, economical and well liked. Great for a quick dinner or a large breakfast spread.
Tonight this meat was served simply … with bread. The extra is going into my taquitos. And when you find out how easy all this is….
You know the diversity of this meat, tacos, burritos, tostadas, enchiladas, sandwiches, over rice or potatoes. It’s just a good recipe to know and this one is Easy.
I hope you enjoy this recipe as much as my family.
My Niece and Her Husband Invited Us For Sunday Sopas
Absolutely Perfect, Thank You! Here’s my brother’s recipe if you haven’t tried this Traditional Portuguese Soup.
We had a wonderful time. Sopas Sunday.
Yes, the comments section is closed but I do receive your comments directly and respond if you have questions. This particular comment (received August 2023) details what many of us as children experienced. Enjoy the nostalgia! BTW, the beans are called tremocos in Portuguese Lupin in English.
“I grew up in the San Joaquin Valley and after church on Sunday we would go to this fiesta. There would always be a long line outside the back of the church going down to the basement, we would watch the parade with all the royalty girls with the beautiful dresses marching up to the church.They got to go down and eat first so we would stand in line and they always had places outside the church while you were waiting to go down where you could buy a soda or a cocktail and these beans (can’t remember the name of them but they had a casing and you’d pop the bean in your mouth and the casing would stay on your finger you threw that part away).Then when it was time to go down and eat you’d pick out a soda or drink for the adults and sit at these long tables with butcher paper on them. After about 15 minutes or so they would bring bowls of pickles then big bowls of stale french bread and then a big bowl of meat with the most amazing smell of spices and meat with lots of juice and cabbage, you’d get a piece of bread and spoon the meat, cabbage and juice onto the bread. It would make the stale bread soggy and yummy. It would just melt in your mouth and when it was all over you would leave offering on your way out if you chose to. My mother who is 84 still makes this for the family every year and it brings back so many wonderful memories. This recipe is the closest to what I remember it tasting like. Thank you for sharing it.”
You either like meatloaf or you don’t. Yes, despite good recipes you may still dislike meatloaf. The texture and the ingredients aren’t going to change much from recipe to recipe.
I took on a challenge when my brother confessed he didn’t like meatloaf. I bet I canmake a meatloaf you’ll like. First, let me do some changes to our mother’s recipe … Too many onions I’ll bet, and the bell pepper chopped too coarse … The hamburger too fatty … No lean hamburger in those days. If your steer was fat so was your hamburger.
Meatloaf was a favorite of mine as a child especially with the mashed potatoes. Since my brother experienced the same and still didn’t like meatloaf…. Let’s see if he likes this!
Oops, a picture of this delicious Lemon Jello Cake (click for recipe) … Not ribs! The ribs are in the oven but this is today’s dessert. Yes, we have a celebration planned for Austin which includes food of course. Oven barbecued ribs and blender potatoes. And a huge green salad! Stay tuned. More Later Today!
This recipe is good for pork or beef ribs. Tender ribs with a tangy slightly spicy sauce are so succulent. No fuss oven barbecued ribs!
