Goulash

This goulash is not only quick and easy to make, but it's also very satisfying. It can be made with any pasta sauce or spaghetti sauce. I make mine with Hunt's Garlic & Herb Spaghetti Sauce. I do add red pepper flakes, which gives this goulash a 'bit of a kick'. It's comfort food at it's best!



Goulash

1 lb. ground beef

1/2 of one large onion, finely chopped

2 or 3 cloves of garlic, minced (Or use 1 teaspoon garlic powder)

Lawry's Seasoning Salt, add according to taste

black pepper, add according to taste

1-1/4 cups elbow macaroni, uncooked

1/4 teaspoon red pepper flakes

1/2 teaspoon dried Italian seasoning

2-1/2 cups Hunts Spaghetti Sauce or Pasta Sauce

dried parsley flakes, optional

Kraft Grated Parmesan Cheese, optional

1.)  In a large deep skillet, add the ground beef, onion, and garlic.

2.)  Season the beef mixture with the seasoned salt & black pepper.

3.)  (While the beef mixture is browning, start cooking the macaroni according to package directions. I cooked mine for 9 minutes.)

4.)  Once the beef mixture is done cooking, drain off any excess grease.

5.)  Place the beef mixture back in the skillet, and then add the red pepper flakes, Italian seasoning, and the pasta sauce.  Simmer over low heat while you finish cooking the macaroni; stirring the meat sauce frequently.  

6.)  When the macaroni is done cooking, drain it, then add it to the meat sauce, and finishing heating it through.

5.)  Once heated through; sprinkle on a bit of dried parsley flakes.

6.)  Serve immediately, and top with a bit of grated parmesan cheese.

7.)  Yields: 4 to 5 servings

Photo of Goulash topped with Kraft Grated Parmesan Cheese.

Goulash Recipe | Just A Pinch

Creamy Garlic Penne Pasta

I came across this side dish recipe at Food.com, which Karen=^..^= had posted the recipe, but I did modify the recipe to my liking. This delicious side dish is so quick and easy to prepare. My husband and I agree... this side dish is very good, and I look forward to making it often.



Creamy Garlic Penne Pasta

9 ounces (2-1/2 cups) penne pasta, uncooked
2 Tablespoons butter
1 very large clove of garlic, minced
1/8 teaspoon red pepper flakes
2 Tablespoons flour
3/4 cup reduced sodium chicken broth
3/4 cup milk (I used 2%)
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon onion powder
1/8 teaspoon Italian seasoning
1 to 1-1/2 teaspoons dried parsley flakes
6 tablespoons Kraft Grated Parmesan Cheese

1.)  In a large saucepan, cook the pasta in boiling for 11 minutes, along with a bit of vegetable oil and 1 teaspoon of salt.  Once cooked; drain the pasta in a colander, then rinse with cold water.  Drain again to remove any excess water, then set the pasta aside.

2.)  In the same saucepan over medium heat, melt the 2 tablespoons of butter.

3.)  To the pan, add the garlic and red pepper flakes; cook and stir continuously for about 1 minute.  (I only cooked the garlic and red pepper flakes for 30 seconds.)

4.)  Now add the flour, and continue to cook and stir for 1 more minute.  (I only cooked the flour for 30 seconds.)

5.)  Gradually add the broth and milk; stirring continuously, until the sauce comes to a boil and thickens.

6.)  Once the sauce has thickened, quickly add the remaining spices and the parmesan cheese; stirring continuously until the cheese has melted.

7.)  Once the cheese has melted, reduce the heat, and add the cooked pasta; stir until the sauce is incorporated into the pasta, then serve immediately.

8.)  Season pasta with a bit more salt & pepper, if need be.

9.)  Yields: 4 servings

An additional photo of Creamy Garlic Penne Pasta

Creamy Garlic Penne Pasta Recipe - Food.com

Banana With Peanut Butter & Chocolate Syrup

I happen to come across this dessert recipe at food.com.
My husband loves peanut butter and bananas, and I love
chocolate, so we both enjoy this delectable dessert.



Banana With Peanut Butter & Chocolate Syrup 

1 banana
2 tablespoons peanut butter (or more)
3 tablespoons chocolate syrup (or more)
... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...
Optional toppings:
Reddi Wip Whipped Topping
Colorful candy sprinkles

1.)  Peel banana; split lengthwise, and place on a plate.

2.)  Spread peanut butter on the banana.

3.)  Drizzle chocolate syrup over the banana.

4.)  If desired, top with some Reddi Wip and candy sprinkles.

5.)  Serve immediately.

6.)  Makes: 1 serving

Banana With Peanut Butter & Chocolate Syrup | Just A Pinch Recipes

Mushroom Pasta Carbonara

I absolutely love this creamy and cheesy mushroom pasta carbonara.  This is my recipe that was published in the Taste of Home's Simple & Delicious Magazine; May/June 2009 (on page 29).

Photo by: Taste of Home 

Mushroom Pasta Carbonara 

2-1/2 cups uncooked mostaccioli pasta

8 bacon strips, diced

1 or 2 jars (4.5 oz. each) whole mushrooms, drained

3/4 cup half-and-half cream

1/3 cup butter, cubed

1 teaspoon dried parsley flakes

1 teaspoon minced garlic

6 to 8 drops hot pepper sauce

1/2 teaspoon salt, optional

1/3 cup grated Parmesan cheese

1/4 cup sliced green onions

1.)  Cook mostaccioli according to package directions.

2.)  Meanwhile, in a large skillet, cook bacon over medium heat until crisp.  Using a slotted spoon, remove to paper towels to drain.

3.)  Brown mushrooms in bacon drippings; then remove to paper towels.  Drain drippings from the skillet.

4.)  Add the cream, butter, parsley, garlic, pepper sauce, and salt if desired, to the skillet. Cook and stir over medium heat, until butter is melted.

5.)  Drain mostaccioli; add to cream mixture.

6.)  Stir in the bacon, mushrooms and cheese; heat through.

7.)  Remove from the heat. Sprinkle with green onions.

8.)  Yields: 4 servings

Mushroom Pasta Carbonara Recipe: How to Make It (tasteofhome.com)

Pumpkin Mousse Parfait

I really enjoy this layered Pumpkin Mousse Parfait!



Pumpkin Mousse Parfait 

3 cups cold milk (I used 2% milk)
2 pkgs. (3.4 ounces) each, instant vanilla pudding
1 (15-oz.) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 cup thawed Cool Whip
Additional Cool Whip (for layering)
Additional ground cinnamon (for sprinkling on top the dessert)

1.)  Beat milk and pudding mix in a large-deep bowl, for 2 minutes.

2.)  Blend in the pumpkin and spices.

3.)  Stir in the 1 cup of Cool Whip, and refrigerate for 1 hour.

4.)  Layer the pumpkin mousse and additional Cool Whip into a trifle bowl, or parfait glasses.  (Or use other individual glasses of your choice.)

5.)  Top each dessert with a light sprinkle of the ground cinnamon.

6.)  Serve immediately, or place the dessert in the refrigerator until ready to serve.

7.) Note: Depending on the size of dessert glasses you are using, and how much of the pumpkin mousse and whipped topping you layer into them, that pretty much will determine the servings you will get.

8.) Optional Variation: Omit layering the additional Cool Whip and the pumpkin mousse.  Just add the pumpkin mousse into smaller individual serving dishes, and top each with a dollop of Cool Whip and a light sprinkle of the ground cinnamon.  This will yield more servings.

Pumpkin Mousse Parfait | Just A Pinch Recipes