Archive for the ‘Casserole’ Category

Tasteful Tuesday: 4 Lobster Recipes

Tuesday, August 20th, 2019

Lobster Bisque Recipe Towel | Mary Lake Thompson | Sturbridge Yankee Workshop

Lobster on Stripes Accent Rug | Liora Manne | Sturbridge Yankee Workshop

Summer is winding down, and here at Sturbridge Yankee Workshop Fall has already begun, so it’s only fitting that we squeeze in a few of our favorite recipes that include lobster before August is over.

Do you prefer putting lobster in delectable dishes? Or do you prefer it as the main course? Share your favorite way to eat lobster in a comment below.

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Tasteful Tuesday: Inside-Out Meat Lover’s Lasagna

Tuesday, August 6th, 2019

Today we’re combining our favorite Meat Lover’s Lasagna Recipe with an Inside-Out Lasagna Recipe for a dish that is both hearty and convenient.

What You’ll Need:

  • 8 ounces rotini pasta
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 1/2 lbs lean ground beef
  • 1/2 lb Italian sausage
  • 8 ounces white mushrooms, sliced
  • 1 tbsp dried parsley flakes
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 2 cans (14 1/2 oz each) whole
    tomatoes, undrained and chopped
  • 2 cans (6 oz each) tomato paste
  • Ricotta cheese and Parmesan cheese to taste

Directions:

  1. Bring a large pot of water to a boil. Add pasta and cook until tender, approx. 8-10 minutes or according to package directions. Drain and transfer to a large bowl.
  2. In a large skillet, heat up oil, onion and garlic. Add in ground beef and Italian sausage and cook on medium-high heat.
  3. Once the ground beef and sausage are nicely browned, add in mushrooms, parsley, oregano, basil, chopped tomatoes with juice, tomato paste, and salt and pepper to taste. Stir until well mixed.
  4. Cover and simmer for approximately 15 minutes, remove from heat.
  5. Toss the sauce with the pasta before serving. Top with Ricotta cheese and Parmesan cheese if desired and enjoy!

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Tasteful Tuesday: Green Bean Potato Salad

Tuesday, May 21st, 2019

That’s right – this potato salad recipe includes green beans, and if you’re a fan of this vegetable, after one bite you’re going to wonder why you’ve never included it in your potato salad!

Enamel Potato Container | Kitchen Accessories | Sturbridge Yankee Workshop

What You’ll Need:

  • 1 pound small red potatoes
  • 1/2 pound fresh green beans, cut into 1-inch pieces
  • 5 cups iced water, or as needed
  • 6 slices bacon
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 2 tablespoons mayonnaise
  • 1 tablespoon stone-ground mustard
  • 4 green onions, thinly sliced
  • salt and ground black pepper to taste

Directions:

  1. Place potatoes into a large pot and fill with water, covering the potatoes with at least 1 inch of water. Bring to a boil.
  2. Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes. Add green beans to the boiling water; blanch for 1-3 minutes (depending how soft or crunchy you prefer them). Drain potatoes and green beans and transfer to bowl of iced water for about 5 minutes. Remove from iced water with a slotted spoon and place on a towel-lined baking sheet to dry.
  3. Meanwhile, place the bacon in a large skillet and cook over medium-high heat, turning occasionally, for about 10 minutes or until evenly browned. Drain and cool bacon slices on paper towels; crumble.
  4. In a large bowl, whisk together vinegar, olive oil, mayonnaise and mustard. Add potatoes and green beans; stir to coat. Top with bacon and green onions and season with salt and black pepper if desired (stir once to incorporate). Serve and enjoy!

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