1 pound lean ground beef
1/2 cup Italian-style dressing
1 onion, sliced
1 green bell pepper, seeded and sliced into 1/2-inch balls
2 cloves garlic, minced
1 (10.75 ounce) can condensed tomato soup
1/2 cup milk
1 tablespoon white sugar
1 tablespoon paprika
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 pinch dried chives
1 pinch dried thyme
1 pinch dried parsley
2/3 cup chopped fresh spinach
salt & pepper to taste
In a medium bowl, mix the meat, Italian-style dressing, onion, green pepper and garlic. Heat 2 teaspoons of the oil in a large skillet over medium heat. When the oil is hot, place the sliced onions and bell pepper into the skillet. Add the garlic powder and saute for about 5 minutes, or until vegetables are tender. Mix in the mustard, chili powder, red wine vinegar, lemon juice and pineapple. Sprinkle the meat mixture evenly over the vegetables. Cover the skillet with the remaining bell pepper and saute for 5 minutes, or just until meat is browned. Mix the meat mixture with the tomatoes and spinach. Season with salt and pepper. Pour over the vegetable mixture and toss to coat.
I made this quick, easy appetizer for a party and they disappeared very quickly. Several people asked me for the recipe. I would definetly make it again.
Good neat recipe. My only suggestion being to use UNsalted butter. I know Unsalted butter is easier but I am not a fan of the salt. Also, about half the recipe should be used for three eggs. The others I used for snacks.
I tried this out for a Christmas party... big hit. Maybe because most of my friends are vegan, everyone thought it was fresh and amazing. I put it into a large platter and lined the floor with neat layers of whipped cream. Some notes: 1. If you want a really good glaze, coat the top of the container (with the sugar) and pour over the sides just before serving. It thickened up very quickly. 2. I've never had coconut cream so this is a great basic recipe. 3. I would suggest using light rum. I know I would need more than normal, but I was only getting about 40 calories per pound of coconut. 4. I did make a cut down the side and used a sifter instead of a funnel. 5. I will make this time and tim
I like this recipe, but some directions say to leave some room in the cup for flavour. I left some room in the top, but still found it lacking.
This is really good! I love the chunky veggies with the cheese and shrimp. I added a little extra spinach because I had it and love it. I cant wait to try the leftovers for lunch!