TASTEES
Make and share this Tastees recipe from Food.com.
Provided by aegirl145
Categories Meat
Time 25m
Yield 20-25 serving(s)
Number Of Ingredients 9
Steps:
- Put all ingredients in a large pan on the stove. Cook on medium until hamburger is completely cooked. Stir often and drain off excess grease. Serve on hamburger buns and add desired toppings (pickles, mustard, ketchup, etc.).
Nutrition Facts : Calories 234.6, Fat 13, SaturatedFat 4.9, Cholesterol 76.1, Sodium 688.4, Carbohydrate 4.5, Fiber 0.4, Sugar 3.2, Protein 23.8
CHEESE RAVIOLI WITH PUMPKIN SAGE SAUCE (SEMI-HOMEMADE)
Fast weeknight dinner made with pre-made and fresh ingredients. Recipe from Buitoni (maker of Italian food items in the grocery). They recommend serving it with crusty bread and a mixed greens salad. This is truly fancy enough for a dinner party!!!
Provided by januarybride
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil pasta according to package directions.
- In the meanwhile, cook wine and shallots in medium saucepan over medium heat, stirring occasionally, until reduced to about 1 tablespoon.
- Stir sauce, pumpkin and sage into the shallots/wine. Cook, stirring occasionally, until heated through (about 3-4 min).
- When pasta is finished cooking, drain, reserving ¼ cup cooking water. Stir reserved water into sauce; toss with pasta.
- Sprinkle with green onion and freshly grated parmesean cheese if you like. Season with ground black pepper.
Nutrition Facts : Calories 37.9, Fat 0.1, SaturatedFat 0.1, Sodium 3.4, Carbohydrate 3.9, Fiber 0.3, Sugar 0.6, Protein 0.5
FAMOUS TASTEE SANDWISH
From the Tastee Inn & Out restaurant in Lincoln, NE. This makes quite a few sandwiches. They published a booklet of their recipes in 1976, and this is the exact published recipe.
Provided by Lacer
Categories Meat
Time 50m
Yield 5 pounds, 25 serving(s)
Number Of Ingredients 9
Steps:
- Take an 8 ounce cup or jar and add the ketchup, mustard, horseradish, Worchestershire sauce, salt, and pepper. This should fill the cup. If not, add more ketchup. Stir thoroughly untill all ingredients are completely mixed. You now have the basic spices.
- Place the beef in a flat bottom aluminum kettle. Put the seasoning you just made into the kettle on top of the beef.
- Fill the same cup or jar with warm water, rinsing it around to get all the fine seasoning out and pour it into the kettle.
- Next, fill the jar with finely ground yellow onions and empty into the kettle.
- Add the heaping teaspoon of Accent.
- Take a wooden spoon to stir and mix all the ingredients in the kettle thoroughly.
- Put the kettle on your stove over a low flame and stir constantly with the wooden spoon for about 15 minutes or until the meat is broken apart finely. Increase the heat to medium and let the mixture come to a boil. Let boil for 25 minutes. Stir with the wooden spoon every few minutes to assure that it doesn't stick to the bottom of the kettle and to avoid lumps.
- Usee a regular metal straining spoon to portion out the meat. Serve on buns.
COPYCAT DURKEE FAMOUS SAUCE
Eugene R. Durkee created the first prepared and packaged salad dressing called Durkee Famous Sauce in 1857. To appreciate his endeavor, it is important to remember this was created prior to refrigeration. His creation was carried west by the pioneers. Historians have found old, discarded Durkee dressing bottles along covered-wagon trails. Durkee Famous Sauce was even purported to be stocked in Mary Todd Lincoln's pantry and served to Abraham Lincoln in the White House during the Civil War.
Provided by Molly53
Categories Low Protein
Time 20m
Yield 1 batch
Number Of Ingredients 8
Steps:
- Whirl all ingredients in blender on high speed until smooth, about two minutes.
- Transfer to top of double boiler and cook over gently boiling water, stirring often for 12 to 15 minutes or until thickened and smooth.
- Replace mixture back into blender and whirl 30 seconds or until smooth, using high speed.
- Refrigerate in covered container 24 hours before using.
- Keep covered in the refrigerator for up to 3 months.
Nutrition Facts : Calories 1041.9, Fat 53.2, SaturatedFat 30.9, Cholesterol 308.1, Sodium 15121.2, Carbohydrate 133.4, Fiber 2.3, Sugar 100.8, Protein 9.5
TANGY TURKEY SAUTE
This utilizes turkey breast slices and really turns it into something special. With garlic, thyme and lots of fresh mushrooms, this dish from Amy Wenger of Severance, Colorado really packs the flavor. But the really special aspect of it is the use of Marsala wine. Marsala is an rich Italian dessert wine used often in cooking. Most of the alcohol is cooked out, leaving a delicious sauce behind, but if you don't want to use the wine, feel free to substitute chicken broth.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place flour in a large resealable plastic bag. Add turkey, a few pieces at a time, and shake to coat. In a large skillet, saute turkey in 2 tablespoons oil in batches for 2 minutes on each side or until no longer pink; drain. Remove and keep warm., In the same skillet, saute mushrooms and onions in remaining oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Stir in the broth, wine, salt and thyme. Bring to a boil; cook and stir for 3 minutes or until slightly thickened. Stir in parsley. Serve with turkey.
Nutrition Facts : Calories 355 calories, Fat 11g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 483mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 1g fiber), Protein 30g protein.
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