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What you need:

1/2 lb minced beef
1 onion  onion ( chopped)
1 medium green pepper ( de-seeded & diced )
2 sticks  celery ( chopped)
1 large tin  chopped tomatoes, un-drained
1-1/2 tsp Cajun seasoning (dried)
7 1/2 oz  macaroni and cheese dinner mix
2 tbsp  milk
1 tbsp butter

What to do:

In a large saucepan, cook the minced beef, onion, green pepper and celery over medium heat until meat is no longer pink then drain.

Add  the tin of tomatoes and the Cajun seasoning then cook, uncovered, for 15-20 minutes, stirring occasionally.
In the mean time , prepare the macaroni and cheese according to packet directions, using 2 tbsp  milk and 1 tbsp of butter.

Stir in the beef mixture &  cook for  another 2-3 minutes or until its all heated through thoroughly.

Serve hot .

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What you need:

1 young short thick marrow
1 onion, (chopped)
4 celery sticks, (chopped)
1 garlic clove, (crushed)
2 x 400g tins chopped tomatoes
a large pinch of sugar
3 tbsp shredded fresh basil
50 g fresh white breadcrumbs
25 g mature Cheddar, finely grated
fresh basil to garnish

What to do:

Preheat oven to 190C/ 375F / Gas 5.

Lightly grease a large ovenproof dish.

Cut the marrow into eight rings, roughly 4cm thick  (two per person)  and take out the seeds. Season the rings lightly with salt and pepper and place them into the greased dish in a single layer.

In a large saucepan, melt the butter then gently cook the onion and celery for about 5 minutes until translucent and soft. Add the garlic and cook for a further minute.

Stir in the chopped tomatoes with their juice, add the pinch of sugar . Bring to the boil and simmer uncovered for about 10 minutes reducing the mixture until thick. Stir in the shredded basil.

Spoon the tomato mixture to fill  the hollowed-out marrow rings.

Cover the dish tightly with foil to allow the marrow to cook in the steam and place in the oven to bake for 30 minutes.

Mix together the breadcrumbs and cheese. Remove the foil and sprinkle this mixture over the tops of the marrow rings. Return to the oven, baking for a further 15 minutes or until the topping is gold and crispy, with the marrow tender and juicy.

Sprinkled the top with fresh basil leaves.

Serve hot.

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