Dolly Parton's 5-Layer Dinner

 

Dolly Parton's 5-Layer Dinner

Comfort food done right from the Queen of Country.

Serves 6; 15 minutes to prepare, 2 hours cook time

Ingredients

• 3 large russet potatoes, thinly sliced
• 1 lb lean ground beef, browned and crumbled
• 2 large onions, sliced and rings separated
• 2 large tomatoes, sliced OR 1 (15 oz) can diced tomatoes
• 1 1/2 green bell peppers, chopped
• Kosher salt and freshly ground black pepper, to taste
• Olive oil, as needed

Preparation

1. Preheat oven to 350°F and grease a 9x13-inch baking pan with butter or nonstick spray.
2. Layer potatoes in bottom of baking dish and drizzle with olive oil. Top with the ground beef, followed by the onions, then the tomatoes, and the bell peppers, seasoning with salt and pepper between each layer.
3. Cover tightly with foil and bake for 2 hours.

 

 

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Old fashioned (American) Goulash

Old Fashioned Goulash!

Ingredients

• 2 lbs ground beef or turkey
• 3 tsp minced garlic
• 1 large Yellow onion, diced
• 2 1/2 cups water
• 1/2 cup beef broth
• 1/3 cup olive oil
• 2 (15-ounce) cans tomato sauce
• 2 (15-ounce) cans diced tomatoes
• 1 T Italian seasoning
• 1 T Adobo Seasoning
• 3 bay leaves
• 1 T seasoned salt
• 1/2 T black pepper
• 2 cups elbow macaroni, uncooked
• 1 cup shredded Mozzarella Cheese
• 1/2 Cup Shredded Cheddar Cheese

Instructions

1. In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked, remove from heat.
2. Add garlic, onions, olive oil & until meat is fully cooked.
3. Add water and broth, tomato sauce, diced tomatoes, italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well.
4. Lower heat and cover - allow to cook for about 20 minutes, stirring occasionally.
5. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined
6. Cover once again and allow to simmer for about 30 minutes
7. Once cooked, remove the bay leaves
8. Add only the cheddar cheese and mix until combined
9. Add mozzarella right before serving

Slow Cooker Honey Pork Roast

Slow Cooker Honey Pork Roast

INGREDIENTS

    3 to 4 pounds pork loin roast
    2 tablespoons dried oregano
    2 tablespoons dried basil
    ½ teaspoon black pepper
    ¾ teaspoon salt
    2 tablespoons garlic, minced
    ½ cup honey
    2 tablespoons olive oil
    ¼ cup soy sauce
    ⅔ cup Parmesan cheese, grated

DIRECTIONS

    Place the pork loin roast in the inner pot of a slow cooker.
    In a medium bowl, combine the dried oregano, dried basil, black pepper, salt,
         minced garlic, honey, soy sauce and Parmesan cheese, and mix well.
    Pour the sauce over the pork loin roast into the slow cooker.
    Cover and cook on low for 6 to 8 hours.
    Remove the cooked pork loin roast from the slow cooker, reserving the liquid. Shred the meat.
    Add the reserved cooking liquid to a saucepan and bring to a boil.
    Reduce the heat and simmer until reduced and thickened.
    Pour the reduced, thickened sauce over the shredded meat and serve.

--30--

Garlic Lo Mein

Ingredients

• 8 ounces lo mein noodles, or spaghetti noodles
• 3 cups broccoli florets
• 1 Tablespoon olive oil
• 8 ounce flank steak, sliced against the grain
• 3 garlic cloves, minced
• 1 medium carrot, shredded
• ¼ cup packed brown sugar
• ¼ cup reduced-sodium soy sauce
• 2 Tablespoons hoisen sauce
• 2 teaspoons sesame oil
• ¼ teaspoon ground ginger
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon pepper

Instructions

1. In a large pot with boiling water, cook the noodles according to package directions. Add the broccoli the last 5 minutes of cooking and let them cook until tender. Drain the noodles and broccoli.
2. While the pasta is cooking, add olive oil to a medium sized skillet. Cook the steak until no longer pink. Add the garlic, and carrots and cook for a minute more.
3. In a small bowl whisk together the brown sugar soy sauce, hoisin sauce, sesame oil, ginger, red pepper and pepper.
4. Add the spaghetti to the skillet and pour the sauce on top and toss until incorporated.

Paradise Bakery Tomato Soup (milk version)

2 medium onions, diced
3 cloves garlic, minced
olive oil
28 oz can San Marzano whole tomatoes (I buy them at Fresh Market)
14 oz can Muir Glen fire roasted diced tomatoes (I buy them at SuperTarget)
8 oz can tomato sauce
6 oz can tomato paste
32 oz chicken stock
2 tsp salt
1/2 tsp pepper
2 cups milk

In a dutch oven saute onion in olive oil until almost translucent.

Add garlic and continue to saute a few minutes more.

Add tomatoes, sauce and paste as well as stock.

Bring to a boil, cover and reduce heat to simmer for 30 minutes.

Puree in blender, or with immersion blender until desired consistency.

Add milk and seasonings and continue to simmer for another 5 or 1o minutes.


xx

Paradise Bakery Tomato Soup

Knockoff recipe (non-vegetarian)

Ingredients

• ½ large onion, finely diced
• 3 cloves garlic, minced
• 1-2 Tbsp. olive oil
• 1 (28 oz.) can diced tomatoes
• 2 (14.5 oz.) cans fire roasted tomatoes
• 1 (8 oz.) can tomato sauce
• 1 (6 oz.) can tomato paste
• 2 cups water
• 2 cups chicken broth
• 1 tsp. salt
• ¼ tsp. pepper
• 1 cup heavy cream, milk will work too

Instructions

1. In a large pot, saute onion in olive oil until almost translucent. Add garlic and sauté a couple minutes longer.
2. Add tomatoes, tomato sauce, tomato paste, water and chicken broth to pot. Stir to combine and until it reaches a boil. Reduce heat, cover, and let simmer for 30 minutes.
3. After it has boiled for 30 minutes, puree soup as necessary to reach desired constancy. I like mine with chunks of tomatoes.
4. Add salt, pepper and cream to pot with tomato soup and simmer for 10 additional minutes.
5. To serve, drizzle with sour cream and top with tortilla chip strips.

xx

Crockpot Mongolian Beef

Ingredients

    ½ pounds Flank Steak
    ¼ cups cornstarch
    2 tablespoons Olive Oil
    ½ teaspoons mince Garlic, Cloves
    ¾ cups Soy Sauce
    ¾ cups Water
    ¾ cups Brown Sugar
    1 cup grated Carrots
    green onions, for garnish

Instructions

    Cut flank steak into thin strips. 

    In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
    Add olive oil, minced garlic, soy sauce, water, brown sugar and 

        carrots to slow cooker. 

    Stir ingredients. 

    Add coated flank steak and stir again until coated in the sauce.
    Cook for high 2-3 hours or on low 4-5 hours until cooked throughout 

        and tender. 

    Can serve over rice and garnish with green onions.

Spaghetti Carbonara

Spaghetti carbonara

Ingredients:
400g dried spaghetti
2 tbsp extra virgin olive oil
150g pancetta, cut into thick, short matchsticks
Black pepper
4 large egg yolks, beaten
100g parmesan, grated
20g pecorino, grated



Directions:
1 Bring a large pan of salted water to the boil and cook the spaghetti according to the packet’s instructions.
2 Meanwhile, heat the olive oil in a large, heavy-based frying pan and saute the pancetta until it is starting to crisp and is turning golden brown.
3 Just before the spaghetti is done, scoop out a cupful of the cooking water and set aside. Drain the pasta and transfer to the pan of pancetta. While still on a low heat, coat every strand of spaghetti with the oil and make sure the pancetta is well incorporated. Add a few good twists of black pepper, too.
4 Remove the pan from the heat. Add the egg yolks and parmesan, then stir well with a splash or two of cooking water. Continue until the glossy sauce coats all the pasta strands.
5 Divide equally on to four warmed plates. Add the grated pecorino and a few more twists of black pepper.

Oven Roasted Barbecue Potatoes

Serves: Makes 4 servings.

• 1 1/2 pounds red potatoes (about 4 medium), cut in 3/4-inch pieces
• 1 tablespoon vegetable oil
• 1 to 1 1/2 tablespoons McCormick® Grill Mates® Barbecue Seasoning
   

• Preheat oven to 400°F. Toss potatoes with oil in large bowl. Add Barbecue Seasoning; toss until evenly coated.
• Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan coated with no stick cooking spray.
• Bake 40 minutes or until potatoes are tender and browned, stirring halfway through cook time.

 http://www.mccormick.com/grill-mates/recipes/salads-sides/oven-roasted-barbecue-potatoes

Old Fashioned Goulash

Ingredients

• 2 lbs ground beef or turkey
• 3 tsp minced garlic
• 1 large Yellow onion, diced
• 2 1/2 cups water
• 1/2 cup beef broth
• 1/3 cup olive oil
• 2 (15-ounce) cans tomato sauce
• 2 (15-ounce) cans diced tomatoes
• 1 T Italian seasoning
• 1 T Adobo Seasoning
• 3 bay leaves
• 1 T seasoned salt
• 1/2 T black pepper
• 2 cups elbow macaroni, uncooked
• 1 cup shredded Mozzarella Cheese
• 1/2 Cup Shredded Cheddar Cheese

Instructions

1. In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked, remove from heat.
2. Add garlic, onions, olive oil & until meat is fully cooked.
3. Add water and broth, tomato sauce, diced tomatoes, italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well.
4. Lower heat and cover - allow to cook for about 20 minutes, stirring occasionally.
5. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined
6. Cover once again and allow to simmer for about 30 minutes
7. Once cooked, remove the bay leaves
8. Add only the cheddar cheese and mix until combined
9. Add mozzarella right before serving 

Slow Cooker Beef And Broccoli

Substitute 1 cup celery, peas, and carrots for broccoli.

Saved for the brown sauce, proportions, and cooking times.

INGREDIENTS

Servings: 4

2 lbs sirloin steak or boneless beef chuck roast, sliced thin
1 cup beef broth
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
1 Tbsp. sesame oil
4 garlic cloves, minced
4 Tbsp. cornstarch
4 Tbsp. water
1 head of broccoli, cut into florets

For serving:
White rice, cooked

PREPARATION

In the insert of the crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.

Place slices of beef in the liquid and toss to coat.
Cover with lid and cook on low heat for 4 hours.
After 4 hours, whisk together cornstarch and water in small bowl. Pour into crock pot and stir to mix well.
Add the broccoli and gently stir to combine.
Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.

Oven-roasted Sausages, Potatoes, and Peppers

Ingredients

1-2 bell peppers, sliced
1 package (at least 1 lb) of your favorite sausage links (johnsonvilles,
evergood, generic smoked sausage, whatever you like. i used polish
sausages, 4 to a pack)
4-5 decent-sized potatoes (i prefer yukon gold or red bliss)
3 tbsp olive oil (yes, it has to be OLIVE oil)
1 small jar banana peppers
1 large onion, sliced
salt & pepper
*optional — 2 tsp dried rosemary
*optional — tsp creole seasoning

Directions

spray a large baking pan w/ nonstick spray (make sure there is at least
a small “lip” that provides a “side” to the pan, don’t use a flat baking
sheet.
slice sausages into thin rounds, about 1/5″ thick. slice using a “bias” cut.
cut potatoes into 1/2″ chunks
slice onion and pepper into strips
place all ingredients on baking sheet and drizzle oil over. Hand toss
everything together in the oil, making sure everything feels coated.
add salt & pepper and spices (if using)
top w/ sliced banana peppers
bake at 400 for about 30-35 min, until potatoes are tender
serve