Enjoy & have a nice meal !!!

Hello there, My name is Rolla and I am very glad you’ve stopped by to read my cooking blog. It looks like nowadays not many people have time and/or mood to cook food at home. And I think, even less of them are actually enjoying the process of making home food, they probably think: making food is hard or boring. So I really hope you will find recipes posted here useful, tasty and fun to prepare, and you will actually enjoy cooking them.

Vegetable Beef Soup/Stew





















2 lbs Ground Hamburger
1 Can Corn (15oz)
1 Can Peas (15oz)
1 Can Green Beans (15oz)
1 Can Tomatoes diced (15oz)
1 pkg Frozen Blend Vegetables (16oz)
(Broccoli, Cauliflower, & Carrots)
1 Onion diced
3 Potatoes diced
2 Envelopes McCormick Beef Stew Seasoning Mix (15oz)
3 Cups Water

How to make it :

Brown hamburger meat with ½ of the diced onion. Drain Hamburger meat. Add other 1/2 of the onion, and add all the cans plus the diced potatoes. Bring to a boil, turn fire down to med-low simmer until potatoes are done.


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3 Envelope Roast


























3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

How to make it :

Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours


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Philly Cheesesteak Dip



























1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup Italian dressing
1/4 cup mayonnaise
1 cup shredded provolone cheese
1/2 lb sliced roast beef, chopped
1 (8 oz) block cream cheese, softened
1/4 cup grated Parmesan cheese
salt and pepper, to taste

How to make it :

Preheat oven to 350 degrees.
In a large skillet over medium heat combine onion, green pepper, and Italian dressing.
Cook until the onion has softened and turned translucent (about 5 minutes), stirring often.
Add provolone, cream cheese, mayonnaise, salt, and pepper (to taste); stir until the cheeses have melted.
Remove skillet from heat and stir in the roast beef.
Transfer mixture to an 8 x 8 baking dish; sprinkle Parmesan cheese evenly over the top of dip.
Bake uncovered for 25 minutes or until hot and bubbly.

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