42nd Recipe Street

Source: http://recipesfromthebigbluebinder.blogspot.com/2012/08/oven-roasted-smoked-sausage-and-potatoes.html

1/2 lb Smoked Sausage
1 Onion
1/2 lb Sweet Potato
1 lb Red Potato
2 T Vegetable Oil
Salt, To Taste
1 T Black Pepper
1-1/2 t Hungarian Paprika
1-1/2 t Dried Thyme
Cheese, Optional

Cut sausage, onion, and potatoes into bite size pieces. Place in to a large bowl. Add oil, salt, pepper, Hungarian paprika, and thyme. Mix well with hands.

Roast in 400F oven for about 30 minutes or until potatoes are soft.

 




Source: http://www.myrecipes.com/recipe/beer-braised-beef-with-onion-carrot-turnips-10000001924727/

1 lb Chuck Roast
Salt and Pepper to Taste
3 Carrots, Chopped
2 Turnips, Chopped
1 Onion Chopped
Possibly Chopped Potato?
4 Cloves Garlic
1 (12 oz) Dark Beer
1 C Beef Broth
1 Bay Leaf

Place chuck roast in a crockpot. Generiously salt and pepper all sides. Arrange carrots, turnips, onion, potatoes, and garlic around the roast. Pour in beer and broth. Add bay leaf. Cover and cook on low for 6-8 hours.

Remove chuck from crock pot and shred. Add vegetables to meat. Transfer drippings/broth to a pan. Add 1/4 C flour and bring to a boil to make gravy. Combine meat, veggies, and gravy. Mix gently.

Source: http://42ndrecipestreet.blogspot.com/2013/07/mascarpone-no-bake-cheesecake.html

8 Finely Crushed Whole Graham Crackers, about 1-1/2 C
6 T Butter, Melted
1/4 C Sugar
2 T Cocoa Powder
2 (8 oz) PKGs Cream Cheese (Regular or 1/3 Fat OK)
1 t Vanilla Extract
1-1/4 C (10 oz) Heavy Whipping Cream, Very Cold (36% Fat Minimum)
Chopped Candy Bars, to Taste

Pull the cream cheese out of the fridge and bring up to room temperature. This will take a couple hours. DO NOT CONTINUE until the cream cheeses are at room temp or you will not be able to mix them and the cheesecake will turn out lumpy.

When you are ready to begin, place a bowl and whipping cream in the freezer so it will be extra cold. The colder the cream the easier it is to turn into whipped cream.

Crush graham crackers in a ziplock bag with a rolling pin. Melt butter in a medium sized bowl. Add graham crackers, sugar, and cocoa powder. Mix well. Transfer to a springform pan and press down firmly. Place in fridge to chill until the filling is finished.

In another bowl, combine cream cheeses and vanilla extract. Mix well with a spatula. Set aside.

Retrieve the bowl from the freezer. Add whipping cream. Whisk until stiff peaks form, about 5 minutes or so.

Whisk the cream cheese and whipped cream together. Fold in candy bar chunks. Pour on top of crust and smooth out. Top with additional candy bar chunks and pat down gently into the cheesecake batter. Let chill 3-4 hours before serving.

Source: Mom

2 C Uncooked Elbow Macaroni
2 T Oil
3 Cloves Minced Garlic, About 1 T
2 Carrots, Chopped
1 Pepper, Chopped
1-1/2 t Seasoned Salt
4 C Cabbage, About 1 Whole

Prepare macaroni according to package directions. Drain and set aside.

In a large wok, heat oil over medium heat. Saute garlic, sausage, carrots, and pepper until browned. Sprinkle with seasoned salt and mix well. Put cabbage on top and cover. Cook until cabbage is soft, about 15-20 minutes. Stir occasionally.

Source: Me!

4-5 Cups Leftover Bread, Biscuits, etc
4 Eggs
1-1/2 C Milk
1/4 C Sugar, Divided
1/2 t Salt
1 t Vanilla Extract
2 t Cinnamon, Divided
8 oz Pumpkin
1 T Butter
Maple Syrup, Optional

Crumble leftover bread into a Pam Sprayed square baking dish or a pie plate.

In a large bowl, mix together eggs, milk, 2 T Sugar, salt, vanilla extract, 1 t cinnamon, and pumpkin until smooth. Pour over bread.

Melt butter. Add in remaining 2 T of sugar and 1 t of cinnamon. Mix well. Add topping to french toast.

Bake in 350F oven for about 45 minutes. Serve with maple syrup.

Source: Me!

1 PKG Egg Noodles
1 T Butter
1 lb Boneless Skinless Chicken Breast, Cubed
Seasoned Meat Tenderizer, To Taste
Black Pepper, To Taste
1 T Minced Garlic, About 3 Cloves
1 Can Pasta Sauce (I used Hunts)
8 oz Mozzarella Cheese
Oregano, To Taste

Prepare noodles according to package directions.

Mix chicken breast cubes with meat tenderizer and black pepper. Melt butter in a pan. Add garlic and chicken. Cover and cook until the chicken is done. Remove lid the lid and turn up the heat. Cook off all excess liquid and brown the chicken.

Combine cooked noodles, chicken, and pasta sauce. Transfer to a large lasagna pan. Top with cheese and oregano. Bake in 375F oven for about 15 minutes or until golden and bubbly.