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Cooking for 2 Archives - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Hot Dog with Chili Sauce
Hot Dogs with Chili Sauce My uncle owned a restaurant when I was growing up and I can’t begin to tell you how many foot long hot dogs (and onion rings) we served. One of the things that set him apart from from other area restaurants was that his hot dog buns were always toasted. I worked weekends there with my cousin Mollie. Our first job of the day was to shave the buns we used for the day. We usually did about 12 cases of buns on a Saturday and by the time we left were doing it again. That’s a lot of chili dogs going out the door! He ordered his chili ready made and all we had to do was to heat the sauce. I decided however to make my own chili sauce for this recipe. It takes about 30 minutes to make and it even gets better the next day. Using the 3 teaspoons of chili powder got it a little spicy so start out with 2 and add more if desired. Hot Dog with Chili Sauce #Sunday Supper Author: Mary Ellen @ Recipes Food and Cooking Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 12 hot dogs 1 lb. 90% ground beef 1 cup water 2 cups diced onions 3 teaspoons sugar 2 tablespoon apple vinegar 3 teaspoons chili powder 1 cup ketchup salt and pepper hot dogs bun 1 lb. 90% ground beef 1 cup water 2 cups diced onions 3 teaspoons sugar 2 tablespoon apple vinegar 3 teaspoons chili powder 1 cup ketchup salt and pepper hot dogs bun Stir the ground beef with the water to make a thick mixture. Cook over medium heat for 10 minutes. Add remaining ingredients. Cook for thirty minutes over medium lot heat, Toast the buns thinly on each side. spread with a layer of butter. Toast bun. Cook hot dog and add to bun. Top with the chili sauce and chopped onions. Stir the ground beef with the water to make a thick mixture. Cook over medium heat for 10 minutes. Add remaining ingredients. Cook for thirty minutes over medium lot heat, Toast the buns thinly on each side. spread with a layer of butter. Toast bun. Cook hot dog and add to bun. Top with the chili sauce and chopped onions. Want to see what else we’re cooking? Cuban Sandwich Club Sandwich with Honey Ham, Bacon and Basil Tomato Mayonnaise Hot Beef Sandwiches Pin It!
Salmon Ravioli Casserole
 Salmon Ravioli Casserole This really is better than it looks. It is a Salmon Casserole with spinach and cheese ravioli, celery, onion, carrots, sweet peppers and more cheese. You could just as easy use tuna or even chicken for this casserole. Salmon Ravioli Casserole Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Seafood, Pasta Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Serves: Serves 4 1 package spinach ravioli 1 can cream of chicken soup 1 can salmon or 2 tins tuna 1 soup can milk (maybe a little more) 1/2 cup shredded carrots 1/2 cup diced celery 1/2 cup diced onion 1/4 cup diced sweet peppers salt and pepper 2 cups shredded cheddar cheese 1/2 cup panko 2 - 3 teaspoons butter 1 package spinach ravioli 1 can cream of chicken soup 1 can salmon or 2 tins tuna 1 soup can milk (maybe a little more) 1/2 cup shredded carrots 1/2 cup diced celery 1/2 cup diced onion 1/4 cup diced sweet peppers salt and pepper 2 cups shredded cheddar cheese 1/2 cup panko 2 - 3 teaspoons butter Preheat oven to 375 degrees. Cook the ravioli in boiling salted water until 3/4 done. Clean the salmon if bones are in it and skin. Put in a mixing bowl. Add all of the diced vegetables. Stir. Add the soup and milk. Stir. Add the ravioli and 1 1/2 cups of the cheddar cheese. Season with salt and pepper. Mix well. Pour into a casserole dish. Top with the remaining cheese, panko and pats of butter. Bake for 45 minutes. Preheat oven to 375 degrees. Cook the ravioli in boiling salted water until 3/4 done. Clean the salmon if bones are in it and skin. Put in a mixing bowl. Add all of the diced vegetables. Stir. Add the soup and milk. Stir. Add the ravioli and 1 1/2 cups of the cheddar cheese. Season with salt and pepper. Mix well. Pour into a casserole dish. Top with the remaining cheese, panko and pats of butter. Bake for 45 minutes. Maybe you’d like to try another of our recipes? Baked Ravioli Casserole Cheesy Chicken Corkscrew Casserole Tater Tot Casserole Pin It!
Camping Adventures – Our Newest Blog!
 I am so excited to announce that I have started a new website with Tom. Tom has always camped but I hadn’t since my 30’s. I was game to try and am now loving it again. We plan our trips together, what we’re going to eat and do while we are on our adventure. We ordered a tent and set about gathering our gear. We can pack up and be gone in about 30 minutes now. We even take Lola who is not quite sure if she likes it yet or not. We were camping close to the house the first couple of times we went so we were able to take her home during the worst heat of the day. She’s almost 10 now and had never really been out of the air for any length of time so it was an adjustment for her. I am happy to report however the last time we went she stayed with us the entire time we were out. She’s learned to lay near the mister hose and fan as in the afternoons as you know the Florida heat can really get to you. Tom and I both enjoy cooking so we usually do it together. He does the setting up of the campsite, I help as needed. We’re starting a whole new area of recipes for camping. One of the first things we bought was a Dutch Oven and we’re really enjoying cooking with that, in fact we’ve used it several times at home. We made a Dutch Oven Boston Butt Roast with Northern Beans this week and it was so good! I have the leftovers cooking today to make a Brunswick stew so will be sharing that recipe soon. We’re planning a trip now for next month to Michigan with a detour through North Carolina for a week next month. That’s going to be real interesting because we are taking the Mustang not the Jeep for this trip. Tom says I am about to learn if I really enjoy camping again or not. Gone will be the misting hose and the fan, plus he says we can only take 2 forks, 2 knives and 2 spoons for silverware. That should be very interesting to say the least.
Swiss Steak with Mushrooms
 Swiss Steak with Mushrooms Swiss Steak with Mushrooms is made with a beef round steak that is pounded, browned and then baked until it is fall apart tender with mushrooms and delicious gravy. This is one my comfort foods, nothing tastes better to me on a cold, blustery day. This recipe comes from my mom except the mushrooms in it are my addition. I start making this with a round steak that is pounded with flour, salt and pepper. This is a really loose recipe as there really isn’t a lot to it. It is going to depend on your tastes for seasonings and the flour amount will depend on the size of your round steak. A 12 oz package of mushrooms should be just fine. If the juices aren’t thick enough when it does cooking stir in a little flour and water combined to thicken it. 4.0 from 1 reviews Swiss Steak with Mushrooms Author: Mary Ellen Recipe type: Beef, comfort foods Prep time: 20 mins Cook time: 1 hour 30 mins Total time: 1 hour 50 mins Serves: Serves 4 - 6 depending on the size of your round steak 1 round steak cut into 6 - 8 pieces flour salt pepper 1 medium onion oil sliced mushrooms 1 round steak cut into 6 - 8 pieces flour salt pepper 1 medium onion oil sliced mushrooms Cut the round steak into pieces. Salt, pepper both sides. Take a plate and pound the round steak pieces. When you have pounded the pieces all over dredge in the flour and pound a little more. Add some oil to a sauté pan. Add the pieces and fry until browned on both sides. When browned remove and add to the pan you are going to bake this in. Repeat until all pieces are browned. Chop up the onion into a medium dice. Add a little more oil and cook the onions until translucent. Add to the browned steaks. Add just enough water to cover them. Tightly close up the pan. Bake at 350 degrees for an hour. Add the mushrooms and cook another 30 minutes. Cut the round steak into pieces. Salt, pepper both sides. Take a plate and pound the round steak pieces. When you have pounded the pieces all over dredge in the flour and pound a little more. Add some oil to a sauté pan. Add the pieces and fry until browned on both sides. When browned remove and add to the pan you are going to bake this in. Repeat until all pieces are browned. Chop up the onion into a medium dice. Add a little more oil and cook the onions until translucent. Add to the browned steaks. Add just enough water to cover them. Tightly close up the pan. Bake at 350 degrees for an hour. Add the mushrooms and cook another 30 minutes. Maybe you’d like to try our recipe for? Hot Beef Sandwiches Beef Osso Buco Beef Tenderloin Tips with Brown Rice and Asparagus Pin It!
Hamburger Stew
 Hamburger Stew Are you tired of the same old thing for dinner? How about this delicious and hearty Hamburger Stew? This is a great way to get veggies into your kids meals. It is also known as Poor Man’s Stew but there is nothing poor about the taste. You can add any vegetables you want. If I’d of had some green beans they’d of been in this dish also. I also added some fresh thyme to mine so toss some of that in if you have it. I used ground sirloin or anything above a 90% fat level when I make this. I just love it when I can make dishes that are not only healthy but full of vegetables as well. 4.6 from 7 reviews Hamburger Stew Author: Mary Ellen @ Recipes Food and Cooking Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: Serves 4 1 lb. ground beef 1 medium onion - chopped 2 stalks celery - chopped 3 carrots - cut into 1 inch pieces 2 large potatoes - cut into pieces 2 cups beef broth 1 cup water 1 cup frozen corn 1 cup frozen peas 3 tablespoons flour 1/2 cup water 1 teaspoon salt 1/2 teaspoon pepper 1 lb. ground beef 1 medium onion - chopped 2 stalks celery - chopped 3 carrots - cut into 1 inch pieces 2 large potatoes - cut into pieces 2 cups beef broth 1 cup water 1 cup frozen corn 1 cup frozen peas 3 tablespoons flour 1/2 cup water 1 teaspoon salt 1/2 teaspoon pepper Brown the hamburger in a dutch oven. Add the onions and celery. Cook for about 5 minutes. Add the carrots and potatoes. Add the water, beef broth, salt and pepper. Loosely cover and cook until vegetables are tender. Add the corn. Stir together the flour and 1/2 cup water until smooth. Add to the pan, stirring while pouring it in until mixture thickens. Taste to adjust seasonings. Brown the hamburger in a dutch oven. Add the onions and celery. Cook for about 5 minutes. Add the carrots and potatoes. Add the water, beef broth, salt and pepper. Loosely cover and cook until vegetables are tender. Add the corn. Stir together the flour and 1/2 cup water until smooth. Add to the pan, stirring while pouring it in until mixture thickens. Taste to adjust seasonings. Maybe you’d like to try our recipe for? Hatch Chiles Pork Stew Slow Cooker Mediterranean Chicken Stew Short Rib Stew Pin It!
Main Dishes Archives - Page 4 of 7 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Salisbury Steaks with Mushrooms
 Salisbury Steaks with Mushrooms When was the last time you made Salisbury Steaks. We don’t make them often enough at my house. One night last week they made a return to our dinner table. I used a really lean Certified Angus Ground Beef to make them and topped them off with a mushroom gravy. One of the things I love about this dish is that you can have it on the table in about 30 minutes. Serve with mashed potatoes and steamed carrots. Salisbury Steaks with Mushrooms Author: Mary Ellen Prep time: 5 mins Cook time: 25 mins Total time: 30 mins Serves: 4 steaks 1 1/4 lbs. Ground sirloin 1 cup fresh bread crumbs 1/2 cup diced onion salt pepper oil 8 ozs. fresh mushrooms 2 teaspoons beef base water 2 tablespoons flour 1 1/4 lbs. Ground sirloin 1 cup fresh bread crumbs 1/2 cup diced onion salt pepper oil 8 ozs. fresh mushrooms 2 teaspoons beef base water 2 tablespoons flour Add the bread crumbs, onion, salt and pepper to the ground sirloin. Mix well. Form into 4 oval patties. Brown the patties with a little oil. Add a half cup of water and cover pan. Cook over medium heat for 10 minutes. Add the mushrooms to the pan. Cover and cook for another 10 minutes. Add another cup of water to the pan with the beef base. Mix together the flour with a little water. Stir until smooth. Stir it into the pan. Bring to a boil and cook until thickens. Taste to adjust seasoning. Add the bread crumbs, onion, salt and pepper to the ground sirloin. Mix well. Form into 4 oval patties. Brown the patties with a little oil. Add a half cup of water and cover pan. Cook over medium heat for 10 minutes. Add the mushrooms to the pan. Cover and cook for another 10 minutes. Add another cup of water to the pan with the beef base. Mix together the flour with a little water. Stir until smooth. Stir it into the pan. Bring to a boil and cook until thickens. Taste to adjust seasoning. Maybe you’d like to try our recipe for? Grilled Pork Chops with a Dijon Balsamic Herb Glaze Crock Pot Pork Tenderloin Marsala Baked Ravioli Casserole Pin It!
Grilled Pork Chops with a Dijon Balsamic Herb Glaze
 Grilled Pork Chops with a Dijon Balsamic Herb Glaze You can make these delicious pork chops in less than a half hour. I cook these on a low heat as pork can get really tough fast if you cook it over to high of a heat. I have the grill at high when I put the chops on so that I can get those great grill marks. I also cook them about 3/4’s done before flipping them over. I love the carmalization you get on the pork when you do it this way. 5.0 from 1 reviews Grilled Pork Chops with a Dijon Balsamic Herb Glaze Author: Mary Ellen Prep time: 15 mins Cook time: 8 mins Total time: 23 mins Serves: Serves 4 4 center cut pork chops salt and pepper 1/4 cup balsamic vinegar 3 tablespoons honey 2 tablespoons dijon mustard 2 crushed garlic cloves 1/2 teaspoon oregano 1/2 teaspoon basil 1/2 teaspoon thyme green onions 4 center cut pork chops salt and pepper 1/4 cup balsamic vinegar 3 tablespoons honey 2 tablespoons dijon mustard 2 crushed garlic cloves 1/2 teaspoon oregano 1/2 teaspoon basil 1/2 teaspoon thyme green onions Salt and pepper the pork chops. Add the balsamic vinegar, garlic, honey, dijon mustard and spices in a saucepan. Bring to a boil. Cook for 2 more minutes. Heat the grill on high and then turn it down to low when you put the pork chops on the grill. Cook on both sides until done. Mine took about 8 minutes. Brush the glaze on the chops. Top with chopped green onions Salt and pepper the pork chops. Add the balsamic vinegar, garlic, honey, dijon mustard and spices in a saucepan. Bring to a boil. Cook for 2 more minutes. Heat the grill on high and then turn it down to low when you put the pork chops on the grill. Cook on both sides until done. Mine took about 8 minutes. Brush the glaze on the chops. Top with chopped green onions Pin It!
Beef Stroganoff Casserole
 Beef Stroganoff Casserole On Sunday I made a pot roast and I was really disappointed in it. It had a great flavor but didn’t have that melt in your mouth texture that I love in pot roast. I decided to turn the leftovers into this really tasty casserole. The roast was really delicious in this casserole. The beef was tender and moist. Usually when I make a pot roast I love it warmed up again and served with the mashed potatoes and gravy again. This dish may just of changed my mind. I may even start cooking a pot roast just to make this casserole! It goes together pretty quickly. I would shred up the beef the day I cooked the roast as it would shred easier, also because it would be ready to go the next day. Here is the mixture before I added the cracker topping. I added only enough milk to make it creamy as you see above. We loved, loved this casserole enough to serve the leftovers the next day for dinner. Beef Stroganoff Casserole Author: Mary Ellen Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Serves: Serves 4 1/2 package medium egg noodles 3 - 4 cups leftover pot roast shredded 1 cup diced onion 1 cup diced celery 1 can cream of mushroom soup 1 soup can of milk 1/2 cup sour cream salt and pepper 1/2 sleeve saltine crackers 2 - 3 teaspoons butter 1/2 package medium egg noodles 3 - 4 cups leftover pot roast shredded 1 cup diced onion 1 cup diced celery 1 can cream of mushroom soup 1 soup can of milk 1/2 cup sour cream salt and pepper 1/2 sleeve saltine crackers 2 - 3 teaspoons butter Grease a 9 x 9 dish well. Preheat oven to 400 degrees. Cook egg noodles until almost tender. Drain well. Add back to the pot. Add the roast beef, onions and celery. Mix in. Add the mushroom soup, milk and sour cream. Stir well. Pour into the prepared pan. If it seems to dry add a little more milk. Sprinkle with the crushed cracker crumbs. Dot with the butter. Bake for about 45 minutes until hot and bubbly. Crackers will start to brown. Grease a 9 x 9 dish well. Preheat oven to 400 degrees. Cook egg noodles until almost tender. Drain well. Add back to the pot. Add the roast beef, onions and celery. Mix in. Add the mushroom soup, milk and sour cream. Stir well. Pour into the prepared pan. If it seems to dry add a little more milk. Sprinkle with the crushed cracker crumbs. Dot with the butter. Bake for about 45 minutes until hot and bubbly. Crackers will start to brown. Maybe you’d like to try? Tater Tot Casserole Cabbage Rolls Casserole Cheesy Chicken Corkscrew Casserole full of chicken, peas in a creamy sauce! Pin It!
Tater Tot Casserole
 Tater Tot Casserole This recipe has been around forever and the other day I decided to make it. If you have a meat and potatoes kind of family they will love this dish. This will easily feed 4 and you might even have leftovers, depending on your family. I will be making this more often now that I’ve tried it. I used a pound of ground beef, a package of fresh mushrooms (optional), corn, cheese and tater tots. Add the corn to the ground beef and onions. Drain the corn well before adding. Open a can of mushroom soup and add it with a can of milk to the sauteed mushrooms. Top with the cheese and add a layer of tater tots. Tater Tot Casserole Author: Mary Ellen Recipe type: Casserole, Dinner Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Serves: Serves 4 1 pound ground beef 1 cup diced onion 1 can corn drained 1 8 oz box sliced mushrooms 1 teaspoon oil 1 pinch salt and ground black pepper to taste 1 (10.75 ounce) can condensed cream of mushroom soup 1 soup can milk 2 cups cheddar cheese tater tots 1 pound ground beef 1 cup diced onion 1 can corn drained 1 8 oz box sliced mushrooms 1 teaspoon oil 1 pinch salt and ground black pepper to taste 1 (10.75 ounce) can condensed cream of mushroom soup 1 soup can milk 2 cups cheddar cheese tater tots Preheat oven to 425 degrees. Brown the ground beef and onions. Add the can of drained corn. Place all in a greased 9 x 9 baking dish. Brown the mushrooms in the oil. Add the mushroom soup and milk. Season with the salt and pepper. Stir to combine. Add half of the cheese. Stir and pour over ground beef. Top with remaining cheese. Place a layer of tater tops over the top. Bake until bubbly and the tater tots are browned. Mine took about 45 minutes. Preheat oven to 425 degrees. Brown the ground beef and onions. Add the can of drained corn. Place all in a greased 9 x 9 baking dish. Brown the mushrooms in the oil. Add the mushroom soup and milk. Season with the salt and pepper. Stir to combine. Add half of the cheese. Stir and pour over ground beef. Top with remaining cheese. Place a layer of tater tops over the top. Bake until bubbly and the tater tots are browned. Mine took about 45 minutes. Maybe you’d like to try our recipe for? Chicken Broccoli and Rice Casserole Cheesy Chicken Corkscrew Casserole Italian Crescent Bake Pin It!