Quick & Easy Oriental Noodles

Ingredients
1 pound ground beef or turkey
1 (3 ounce) package Oriental flavored ramen noodles
1 (14.5 ounce) can diced tomatoes
1 (10 ounce) can whole kernel corn

Cooking Instructions

Heat a large skillet over medium-high heat. Crumble in the ground beef, and cook until no longer pink, stirring frequently. Drain off grease.

Stir in the flavor packet from the noodles, tomatoes, and corn (with their juices). Break up the noodles slightly, and add them to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until noodles are tender. Stir occasionally to break up any clumps of noodles.

Super-Sized 7 Layer Casserole

Ingredients

2 tablespoons vegetable oil or cooking spray
1 box elbow macaroni
1 tablespoon extra virgin olive oil (EVOO)
2 pounds ground beef or turkey
1 medium onion, finely chopped
6 cloves garlic, grated, divided
2 tablespoons chili powder
1 tablespoon coriander
1 tablespoon cumin
3 tablespoons tomato paste
1 bottle of beer
3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
1 can chopped tomatoes with chilies (14.5 ounces), drained
3 cups shredded yellow cheddar cheese, divided
2 cans refried beans

Corn Chips
Salsa
Guacamole
1/2 head iceberg lettuce, shredded
1/2 cup chopped olives with pimientos
1 bunch scallions, chopped

Preparation

Pre-heat oven to 400˚F.

Bring a large pot of water up to a boil over high heat. Salt the water then add the noodles and cook to package instructions.

Place a large skillet over medium high heat with a tablespoon EVOO. Brown the meat, then add in the onion, 4 cloves grated garlic and 2 jalapeños, and cook until tender.Season the meat and veggies with chili powder, coriander, cumin and tomato paste. Let the meat mixture cook for a minute or two with the spices, then add the beer and let that cook down for about 4-5 minutes. Reserve.

While the meat is cooking, make the cheese sauce: In a saucepot over medium heat, melt the butter. Add the flour and give it a stir to combine with the butter. Cook for a minute or so then whisk in the milk. Cook until thickened.

Drain the can of tomatoes with chilies and add them to the thickened milk mixture. Fold in 2 1/2 cups cheese and the reserved noodles. Season with salt and pepper, and reserve.

In another saucepot, heat up the can of refried beans with a little bit of water.

To build the casserole, spread the beef mixture out in the bottom of a casserole dish. Top with the refried beans and finish it off with the mac and cheeses and the remaining cheese. Pop the casserole into the oven and bake until golden brown, about 15-20 minutes.

Once the casserole comes out of the oven, top it with the crispy corn strips and shredded iceberg lettuce. Top with the salsa, then the guacamole sour cream and finally the chopped olives with pimientos and scallions.

Grilled Banana Splits

4 unpeeled bananas
melted butter
sugar
semisweet chocolate chips
ice cream
whipped cream
sprinkles

1. Cut a small piece of the curved side of each banana and make a deep slit down the center
2. Place each banana on a separate piece of foil
3. Open slits and brush inside of each banana with melted butter, sprinkle with sugar and chocolate chips.
4. Wrap up banana in the foil
5. Gril for 6-8 min
6. Open peel and top with ice cream, whipped cream, sprinkles, etc

Barbecued Peaches

Fresh Peaches
Brown Sugar

1. Cut peaches in half and remove pit
2. Wrap in foil and place on grill until hot
3. Remove from grill
4. Serve with brown sugar over the inside of the peach. The sugar will melt and be syrupy.
5. You can top with vanilla ice cream if you want

Basil Gnocchi with Sauce

GNOCCHI
1 1/2 C Instant Mashed Potatoes
1 C Hot Water
1 C fresh basil
1 Egg
1/4 C Parmesan cheese
1 C flour

1. Mix potatoes with hot water and fluff with a fork. Set aside to absorb liquid.
2. Puree Basil with 1/4 C cold water
3. Combine potato mixutre with basil, egg and cheese
4. Add 3/4 C flour and knead
5. Add last 1/4C flour gradually
6. Roll dough into 1 inch diameter "logs" and cut into 1/2 inch pieces
7. Place pieces on wax paper and refrigerate until ready to cook


SAUCE
1/4 C olive oil
1/4 C pine nuts
3 Shallots - chopped
6 Cloves of Garlic - minced
1/4 C white wine
2 lbs grape tomatoes - cut in half

1. Heat olive oil and toast pine nuts
2. Remove nuts and transfer to a paper towel
3. Add shallots and garlic to the pan and cook until soft
4. Add wine and bring to a boil
5. Add tomatoes and season with salt and pepper
6. Cook until tomatoes are soft

Cook Gnocchi in large pot of salted boiling water until tender (about 1 min after they float to the surface). Drain and toss with sauce. Top with pine nuts, basil and parmesan cheese.